Podcast: The Hog Book w/ Jesse Griffiths
Justin and the crew talk with the great wild game chef Jesse Griffiths. They discuss Jesse’s new cookbook The Hog Book, Texas foods, butchering game meat, conscious eating, crabbing, cooking questions from listeners, tips, tricks, and so much more!
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Special Guest:
Jesse Griffiths: Jesse is a world class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas where everything on the menu is sourced locally. He is also the head instructor of the New School of Traditional Cookery. In 2012 he released Afield: a chef’s guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. He is releasing a new cook book, focusing on wild hogs called The Hog Book.
Visit The New School of Traditional Cookery
Recipes:
Feral sow’s milk ricotta cheese
Show Notes:
Jesse’s Background
Favorite hunting moment
A shotgun misfire
Dai Due Supper Club and local only dinners
New School of Traditional Cookery
Texas Wines
Local sourcing
Texas influences in food
The food chain during COVID and the 2019 Texas Freeze
Local vs National Food Supply Chains
Local neighborhood shop
The menu at Dai Due
Nilgai meat
Feral Hog
Tortilla as a sausage binder
A shift in conscious eating
The Hog Trapper Paradigm Podcast Episode 19
Will food solve overpopulation?
Recipes from The Hog Book
Feral sow’s milk ricotta cheese – was that an April Fool’s joke?
Cleaver and Mallet Technique
A curing pork chapter
Favorite recipes from the book
What’s in the freezer?
The deliciousness of Boudain
Listener Questions
Crabbing
