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All right, welcome everybody to the second hour of the 24 hour nest.

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We're here with Renegade Butcher and Kyle, how are you guys doing?

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How's your day going?

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Doing great, man.

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Doing great.

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Hey, I'm just sitting here parked grabbing some Wi-Fi and if I drop off at any point,

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I'm under a severe thunderstorm warning.

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It's been raining like crazy, but I think it's just going to pass over me.

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Anyways, just pop it in saying hey to everybody.

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I'm Josh Renegade Butcher, my buddy Kyle.

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I'll have him introduce himself here in a minute.

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We kind of hooked up a while back.

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I run a podcast on home processing and just meat production and things like that.

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And a lot of people took interest in it.

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Everybody seemed really excited about the idea.

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So yeah, since I've popped on Nostra, it's been a really, really welcoming reception there.

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And my buddy Kyle here has really kind of got into the content creation game recently.

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He's been on my podcast quite a bit, decided to start one of his own and start his own

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YouTube channel.

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So yeah, that's kind of where I'm at.

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Kyle, go ahead and throw your your shit out there.

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Let people know who you are.

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What's going on, everybody?

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So I'm Kyle Peralt.

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You can follow me on all my stuff.

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We just did.

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We just started a YouTube channel.

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We also just started a podcast.

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And basically, we're just going to be focused on what happens around the farm.

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We run a small farm in northern New Hampshire and we have a custom processing facility on

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site that I work out of full time, along with, again, raising beef and pork.

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So yeah, no, excited to be here.

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That's awesome.

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That's awesome.

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I'd love to have you guys just speak about what you guys do.

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And yeah, just anything.

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If we have any questions, we'll be sure to chime in.

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But yeah, so grateful to have you guys on here.

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Really appreciate it.

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So what are you going to learn?

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Yeah, no, for sure, man.

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I'm happy to be able to bring some kind of content to Nostr that's not just about Bitcoin

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and development, because, you know, why we love that.

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And that's a big part of what brought me here, because I'm definitely a Bitcoin maxi to begin

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with.

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But I love seeing technology like this develop.

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And the whole idea behind it is just liberty and freedom of speech and the ability for

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people to self-determine.

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You know, for us to build something that isn't centralized, which I know I can kind of speak

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for both me and Kyle.

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And we've seen how that affects us, not just when it comes to the monetary system, but

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all across our lives, especially the food system right now.

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And so that was kind of my my crazy journey.

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Like I grew up a goofy nerd.

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Like you know, I had a tech background.

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I went to school for electronics.

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I was a ham radio operator.

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But I ended up later on in life moving to Texas because I kind of ended up listening

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to a podcast about survival and lifestyle design that sort of gave me some really good

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ideas on you know, maybe I need to be a little bit more free, have some more personal choice

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came down here, the opportunity presented itself, gone some property started raising

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some livestock took a temporary job processing beer.

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And it just kind of grew from there.

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I found something that just clicked with me.

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I don't know why I was kind of naturally I wouldn't say good at it, but I adapted to

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it really quick.

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I learned very quickly in this this profession.

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And very few people are able to do that.

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Like I've worked with guys that have worked in this profession 20 30 years, and will learn

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stuff for me.

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But I think it's because I always try to learn from them to I'm always on a journey of learning.

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So I've I've progressed moved through several several different companies ended up I ran

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a whole USDA inspectors slaughter floor at one point and then finally got tired of a

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bunch of corporate bullshit stepped out and started just going to individuals and either

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offering processing services until that kind of became a state issue and educating people,

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teaching people how to do it themselves at home to become independent from the state

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and the systems that are out there.

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And then I ran into some people that really kind of kicked me in the ass to start some

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of my other stuff is you know, the content creation that I'm doing the I'm offering spices

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and seasonings for people now to a lot of education and consultation.

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And that's, that's really kind of taken off.

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I've been doing that hard and heavy for about a year along with my other stuff.

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And that's kind of how Kyle ended up finding me.

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And he jumped in started learning at a time I spent you have a shitload to offer.

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And he started putting this stuff out there.

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I started with his YouTube channel and that shit's been been on point.

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He is doing stuff with video that I have a hard time doing because it's a really difficult

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medium to kind of film while you're doing it and demonstrate it to people who don't

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know what they're doing, how it all comes together.

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So he's doing a great job with it.

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And his podcast podcast concept is really great.

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My podcast is the renegade butcher podcast.

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I talk mostly about just meat processing, cooking, liberty, just freedom minded topics.

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I opened it up a little bit.

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So I have plenty of stuff to talk about and I do at least one podcast a week, usually

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more.

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Kyle is going to be a little bit more focused on animal breeds and his farm stuff.

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And it's an awesome place.

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You should check it out.

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I will let him tell you more about it because it needs to come from him, not me.

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Thanks Josh.

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But no, a lot of my stories kind of similar to Josh where I didn't grow up cutting meat,

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like doing a lot of that as a kid.

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I never hunted anything like that.

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I got a job in the meat department at a grocery store and all of a sudden was like, oh, this

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is something, this is something different.

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Ended up getting an apprenticeship at a small convenience store slash butcher shop in the

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town local to me.

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Did that for almost two years, moved on to a more quote unquote gourmet butcher shop

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that over time I ended up managing three of their locations and just kind of doing all

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the ordering, cutting, basically running the whole back of the house.

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And from there I ended up getting a job at a USDA facility up by us and I was there for

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almost five years and it was the best job I ever had.

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I learned so much through all the early years of me definitely knowing that I wanted to

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be a butcher.

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There was always the cutting up buddies deer and stuff like that just to kind of get experience.

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But I had never just fully broken down whole cows and pigs and everything.

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And it was everything I hoped it would be.

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And from there we just kind of slowly started building our location on our property.

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We live on 14 acres in Northern New Hampshire and it is fantastic.

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We've moved into pork production and a little bit of beef production on the side.

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That's mostly for fun.

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But once I started listening to Josh's podcast, we started talking back and forth, became

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buddies.

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And that community was the one that really pushed me to start the channel.

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I'd always wanted to do something, but I always thought it was going to be super hard to get

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into, like to crack the door.

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And as soon as I did it all just kind of falls in place and it's work.

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You got to figure it out, which is super fun running a farm, the business, two kids and

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now all of a sudden video editing at night.

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But I just try to remember to have fun with it and enjoy it because it's like, oh, this

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is kind of cool.

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And I enjoy the videos that come out.

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And even if it never takes off, I can still go back 10, 15 years from now and go, hey,

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that's what our house used to look like.

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Like, or we did that to my kids and now I've enjoyed it.

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And the podcast is the new venture and it's the new hurdle to jump, but we're going to

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get it done.

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My podcast is called meet the critters.

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Basically on the podcast every week we'll go through four categories, either cattle,

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pigs, poultry, or exotic livestock.

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Basically a kind of rundown of the history where they came from, why they're raised and

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meat quality.

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And then also just kind of go through my experience with those animals.

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If I have had any experience with them, either cutting them up or raising them.

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And then just kind of an overall bird's eye view of what's going on here at the farm.

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Just between the farm and the shop, it's never ending.

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And there's always something to talk about.

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That was the most surprising thing about this when I started is I was like, man, I wonder

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what I'm going to film.

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And then day to day it's like, oh, well, I can toss a camera up.

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And we can get something out of this because this is probably interesting to someone.

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But yeah, no, it's been great.

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And being on Josh's podcast a lot, super fun.

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We have a good banter back and forth.

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Well Kyle's kind of mentioned this before too.

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It's a community thing and that's been a huge, huge part of what I've been doing the last

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year or so and especially since the first of this year.

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I kind of fiddled around with content creation and a podcast and everything and I was not

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consistent.

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But getting into it and getting things going and watching what other people was doing that

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was working, I realized I've got to have a schedule.

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I've got to be consistent with it.

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I've got to make myself actually commit to doing this to really make it something I don't

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want to say successful, but just worthwhile doing.

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And yeah, that's one of the things I noticed that what I did do that worked the best was

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community, was building up a community of people that are interested in exactly this.

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Telegram has been the place for it right now.

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I would love to see it move to Nostr.

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I'd hope to see something Nostr like that will kind of fill that gap and make things

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work.

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But for now, Telegram is the best place we have to gather that community.

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And right now it's somewhere in the neighborhood of 80, 90.

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It fluctuates people that are over there every day sharing and communicating.

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A lot of times sending vulgar messages and memes back and forth, but a lot of education

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and learning and teaching that happens over there.

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And that's been like the backbone of this.

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That's what's driven the podcast.

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That's what keeps me going with it.

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Every morning when I wake up, before I jump on another fellow podcasters stream and bullshit

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while I drink my coffee or directly after it, whatever, depending on how the morning

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plays out, I have an audio question that I put up.

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And that's just to get conversation flowing or throw something out there.

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And every day I think of it on the fly.

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Like I come up with something new or sometimes I've repeated it, but most of the time it's

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something new and throw it out there.

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And I'll do some short form content based on that throughout the day and everything

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like that.

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Just to kind of...

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Oh my God, what happened?

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Derek?

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Yo, Derek, what happened?

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Oh my God.

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Cause I entered with the fucking with my phone.

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Oh my God.

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I opened the room again.

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I think it's fine now.

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Is it?

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Why are people showing up in the streets?

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Yeah, shit happens.

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It's okay.

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Man, what did I do?

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What did I say?

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Did I say something wrong?

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Sorry guys.

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I need to talk about killing animals.

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I'm sorry.

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Don't worry.

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You're not being censored by anything.

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I was like, Oh no, the Zuck got me.

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You guys accidentally locked the room.

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What did you do?

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We have no idea what happened.

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Derek, I'll tell you exactly what happened.

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The room was closed and everything cut off.

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Derek, so I can't...

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No, I can't join.

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It was Cassie.

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I knew the whole time Cassie was Zuckerberg.

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Fuck.

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Or maybe it was me.

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I'll tell him to refresh.

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Hold on.

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Let me message Kyle over there on telegraph.

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He's like, what's going on?

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He goes, did you get kicked out?

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Yeah, it's going to be okay.

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Okay.

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It's going to be okay, guys.

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We'll cut the recordings together.

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I'm sure it'll be fine.

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Leave it in.

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Leave it in.

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Leave it in.

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It'll be fine.

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It's part of the adventure right there.

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Oh shit.

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This is insane.

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There's Kyle.

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There he is.

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There he is.

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All right, cool.

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Well, anyway, like I said, we throw that...

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I made it.

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We'll throw that shit together.

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00:13:59,320 --> 00:14:02,560
The community though is really what has kind of kept shit going.

247
00:14:02,560 --> 00:14:05,480
So if anybody's on telegram and wants to check it out, let me know.

248
00:14:05,480 --> 00:14:06,480
You can always find the link.

249
00:14:06,480 --> 00:14:11,120
I post it all the time, but you can find it at renegadebutcher.com.

250
00:14:11,120 --> 00:14:14,380
But anyways, that's kind of where Kyle drifted over.

251
00:14:14,380 --> 00:14:17,400
He requested to join one day.

252
00:14:17,400 --> 00:14:23,840
And I will always be a little bit suspicious of random people that message or try to request

253
00:14:23,840 --> 00:14:24,840
to join.

254
00:14:24,840 --> 00:14:25,840
And I was like, hey, how's it going?

255
00:14:25,840 --> 00:14:29,240
How'd you find the podcast?

256
00:14:29,240 --> 00:14:31,920
And because there's plenty of spammers.

257
00:14:31,920 --> 00:14:34,600
I need some crypto nut.

258
00:14:34,600 --> 00:14:39,680
And he's like, hey, I listened to the podcast and thought your shit's kind of cool.

259
00:14:39,680 --> 00:14:42,240
I run a butcher shop and I'm like, oh really?

260
00:14:42,240 --> 00:14:46,160
Next thing you know, he was on my show and he's been on my show more than anybody else,

261
00:14:46,160 --> 00:14:48,960
probably five, six fucking episodes now.

262
00:14:48,960 --> 00:14:51,800
So yeah, it's been pretty cool.

263
00:14:51,800 --> 00:14:56,680
It's great though, kind of like what Kyle touched on with the community aspect.

264
00:14:56,680 --> 00:15:02,140
The thing we've noticed between the group and between what his experience in mind is,

265
00:15:02,140 --> 00:15:06,160
both of us came from the background of working in a shop with a bunch of other guys that

266
00:15:06,160 --> 00:15:09,640
we've learned from or worked with.

267
00:15:09,640 --> 00:15:13,480
And there's a shop talk that happens.

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Like we'll all kind of hang out and we'll bullshit.

269
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And there's the inside jokes.

270
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There's the banter back and forth.

271
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There's a culture that develops around it.

272
00:15:26,040 --> 00:15:31,400
Sort of like some of these nests, like we all pop in and it just develops its own kind

273
00:15:31,400 --> 00:15:32,400
of thing.

274
00:15:32,400 --> 00:15:33,840
And you miss that.

275
00:15:33,840 --> 00:15:37,160
When you go out and do your stuff on your own and you're an entrepreneur, you end up

276
00:15:37,160 --> 00:15:38,160
missing that.

277
00:15:38,160 --> 00:15:39,160
Oh, it's huge.

278
00:15:39,160 --> 00:15:40,160
It's so big.

279
00:15:40,160 --> 00:15:41,160
Yeah, so it, right.

280
00:15:41,160 --> 00:15:46,920
And then the telegram thing, the community there, it was there again.

281
00:15:46,920 --> 00:15:47,920
We found that.

282
00:15:47,920 --> 00:15:53,240
And I see a lot of that there on Noster too, which is why I'm so big on it, why I'm so

283
00:15:53,240 --> 00:15:56,280
involved with it, because I think that's where things are going to go.

284
00:15:56,280 --> 00:16:01,400
And I'm seeing it across the spectrum, not just with a couple of butchers that are seeing

285
00:16:01,400 --> 00:16:02,880
something that's missing.

286
00:16:02,880 --> 00:16:10,880
And maybe that's something that kind of reflects across society, not just one particular profession,

287
00:16:10,880 --> 00:16:13,040
but just all throughout humanity.

288
00:16:13,040 --> 00:16:16,480
We're all seeing a disconnection and a need for things like that.

289
00:16:16,480 --> 00:16:19,200
So, but yeah, anyway, Kyle, you got any thoughts on that?

290
00:16:19,200 --> 00:16:21,960
I know we got a couple of questions already loaded up in the clip.

291
00:16:21,960 --> 00:16:23,520
So you roll it in.

292
00:16:23,520 --> 00:16:24,520
Yeah, no.

293
00:16:24,520 --> 00:16:31,240
I mean, it's just been so nice to have that community and that communication again, because

294
00:16:31,240 --> 00:16:37,840
it's when you're working as a working butcher, nine hours of your day is standing in one

295
00:16:37,840 --> 00:16:40,280
spot looking at a bench.

296
00:16:40,280 --> 00:16:46,400
So the banter you have with all the people you're working with is so important.

297
00:16:46,400 --> 00:16:51,320
And then all of a sudden it's like, all right, well, I'm not staring at a white bench as

298
00:16:51,320 --> 00:16:55,320
much, but now I have no one to talk to.

299
00:16:55,320 --> 00:17:02,600
So it's been super nice.

300
00:17:02,600 --> 00:17:04,120
Not even just nobody to talk to.

301
00:17:04,120 --> 00:17:10,520
You got nobody that gets all the weird intricacies and oddities of just cutting meat all day.

302
00:17:10,520 --> 00:17:12,160
You know, yeah, we've had that.

303
00:17:12,160 --> 00:17:16,520
We've had that conversation where it's like, there are things that happen to us that happen

304
00:17:16,520 --> 00:17:20,680
to like point zero one percent of people that would understand.

305
00:17:20,680 --> 00:17:21,680
Absolutely.

306
00:17:21,680 --> 00:17:26,480
And you know, we'll have multiple times that we'll be on a podcast together and we'll get

307
00:17:26,480 --> 00:17:28,360
going back and forth talking about stuff.

308
00:17:28,360 --> 00:17:32,240
And I guarantee you, anybody who listens to that is going, what the hell are they talking

309
00:17:32,240 --> 00:17:33,240
about?

310
00:17:33,240 --> 00:17:36,120
Because you wouldn't really get it unless you were involved with it.

311
00:17:36,120 --> 00:17:40,040
But the best episodes, the best episodes are the ones where we get a bunch of audience

312
00:17:40,040 --> 00:17:42,720
involvement, people asking questions, talking and chatting.

313
00:17:42,720 --> 00:17:46,560
And man, I'll tell you what, it's entertaining.

314
00:17:46,560 --> 00:17:50,880
And I'm kind of watching the text chat over here they set up for it.

315
00:17:50,880 --> 00:17:57,080
And Nasnavets had meant he had actually jumped in with a question, I think, when Sir Sleepy

316
00:17:57,080 --> 00:18:00,440
had posted this originally, like a couple of days back.

317
00:18:00,440 --> 00:18:02,520
So I don't want to neglect him.

318
00:18:02,520 --> 00:18:12,760
And he was asking to you and me what our opinion was on seasoning, both meat or the pan, like

319
00:18:12,760 --> 00:18:14,520
I'm assuming with cast iron.

320
00:18:14,520 --> 00:18:17,200
And when and what and how we do it.

321
00:18:17,200 --> 00:18:24,800
And you got any thoughts on that, Kyle, before I jump in and blurt out my shit?

322
00:18:24,800 --> 00:18:28,200
I am not as good to my cast irons as I should be.

323
00:18:28,200 --> 00:18:31,040
You'd be mad at me for how I treat my cast irons.

324
00:18:31,040 --> 00:18:36,840
But seasoning, I still have that pack of sweet sausage that I'm actually going to be making

325
00:18:36,840 --> 00:18:37,840
this week.

326
00:18:37,840 --> 00:18:39,400
So I can't wait to try it.

327
00:18:39,400 --> 00:18:44,080
But no, man, like go away with it.

328
00:18:44,080 --> 00:18:45,840
You still haven't used it.

329
00:18:45,840 --> 00:18:46,840
No, you're fine.

330
00:18:46,840 --> 00:18:49,480
I still have charred a fucking bear fat you sent me.

331
00:18:49,480 --> 00:18:51,480
I haven't done anything with so yeah, exactly.

332
00:18:51,480 --> 00:18:52,480
We're even.

333
00:18:52,480 --> 00:18:53,480
We're even, man.

334
00:18:53,480 --> 00:18:57,080
No, no, I'm not the best with my cast irons either.

335
00:18:57,080 --> 00:18:58,360
But I have a lot of them.

336
00:18:58,360 --> 00:19:04,120
There are some that that get forgotten about and get re-seasoned before the next camping

337
00:19:04,120 --> 00:19:05,120
trip.

338
00:19:05,120 --> 00:19:09,200
But I have a lot of them that I do like to use on a regular basis.

339
00:19:09,200 --> 00:19:15,320
So as far as seasoning a pan goes, that's a loaded topic.

340
00:19:15,320 --> 00:19:20,160
And there's so much debate when it comes to the whole cast iron community.

341
00:19:20,160 --> 00:19:26,480
Or I know folks will get into seasoning some of the carbon steel pans.

342
00:19:26,480 --> 00:19:32,880
But really, I think it comes down to what oil you use and being using a hot, very hot

343
00:19:32,880 --> 00:19:38,920
flame when you're doing it and not smoking your house up too bad.

344
00:19:38,920 --> 00:19:40,400
All oils have a smoke point.

345
00:19:40,400 --> 00:19:45,800
You want to use an oil ideally with a high smoke point because you can get it hotter,

346
00:19:45,800 --> 00:19:50,160
cause a reaction you need to make that nonstick surface with less smoke.

347
00:19:50,160 --> 00:19:51,960
You want to kind of teeter right on that edge.

348
00:19:51,960 --> 00:19:55,640
Well, you know, it's great that bear fat.

349
00:19:55,640 --> 00:19:56,640
Bear fats would be good.

350
00:19:56,640 --> 00:19:57,640
Right, right.

351
00:19:57,640 --> 00:19:58,800
Lard is good.

352
00:19:58,800 --> 00:20:00,320
What's the best?

353
00:20:00,320 --> 00:20:07,560
In my opinion, the top of the line is going to be and I'd say neck and neck between the

354
00:20:07,560 --> 00:20:16,320
animal fats and vegetable fats are going to be beef tallow and avocado oil.

355
00:20:16,320 --> 00:20:21,440
Think about the fact that beef tallow stays solid when lard and bear fat goes liquid.

356
00:20:21,440 --> 00:20:22,440
Yeah, exactly.

357
00:20:22,440 --> 00:20:23,680
It is such a hard fat.

358
00:20:23,680 --> 00:20:25,360
It's almost like a wax.

359
00:20:25,360 --> 00:20:28,680
It could almost be a replacement for beeswax.

360
00:20:28,680 --> 00:20:35,000
So would you do suet or would you do back fat?

361
00:20:35,000 --> 00:20:37,240
Like if you have like a really fat rib.

362
00:20:37,240 --> 00:20:38,560
I think either would work.

363
00:20:38,560 --> 00:20:43,760
I usually use back fat more because most of the time I would just take the things I don't

364
00:20:43,760 --> 00:20:45,200
want to bother rendering down.

365
00:20:45,200 --> 00:20:48,560
I'll take the really clean stuff, render it first and I'll take the extra trimmings when

366
00:20:48,560 --> 00:20:54,520
I'm processing the animal and I'll just, there are times I'll just toss a whole chunk, like

367
00:20:54,520 --> 00:20:59,040
basically a rib eye cap in the pan and move it around as I'm getting hot just to kind

368
00:20:59,040 --> 00:21:01,080
of get that seasoning on.

369
00:21:01,080 --> 00:21:02,080
Yeah, avocado.

370
00:21:02,080 --> 00:21:05,160
Yeah, I see Nasnavet said there in the comments.

371
00:21:05,160 --> 00:21:06,160
Yes.

372
00:21:06,160 --> 00:21:11,200
Avocado oil really, yes, avocado oil has the highest smoke point of any vegetable oil.

373
00:21:11,200 --> 00:21:13,440
So that is why they recommend it.

374
00:21:13,440 --> 00:21:20,640
If you don't have access to something like tallow or lard, if you are searing a steak,

375
00:21:20,640 --> 00:21:25,160
they will mention avocado oil because it is the one vegetable oil that will get up to

376
00:21:25,160 --> 00:21:29,520
about, I forget the way the exact point is, it's somewhere between 450 and 500 degrees

377
00:21:29,520 --> 00:21:32,920
before it actually starts to smoke and break down.

378
00:21:32,920 --> 00:21:36,080
So that's where I'm at with that.

379
00:21:36,080 --> 00:21:41,880
As far as seasoning meat goes though, well that's a whole Pandora's box of, oh my God,

380
00:21:41,880 --> 00:21:42,880
what the hell.

381
00:21:42,880 --> 00:21:45,080
It could be anything.

382
00:21:45,080 --> 00:21:46,080
There's a lot of stuff.

383
00:21:46,080 --> 00:21:49,400
I do sell some seasonings if you want to check anything out or if you have anything you're

384
00:21:49,400 --> 00:21:52,000
looking for in particular, go to renegadebutcher.com.

385
00:21:52,000 --> 00:21:56,080
If I don't sell it, there's a form you can just put in what you're looking for and let

386
00:21:56,080 --> 00:22:00,280
me know and like, especially if you know quantities of what you're trying to do.

387
00:22:00,280 --> 00:22:04,920
I can give you a custom quote on some stuff, but I do all kinds of information on recipes

388
00:22:04,920 --> 00:22:07,560
and stuff all the time.

389
00:22:07,560 --> 00:22:13,880
You could definitely do, you can go anywhere from doing like marinades where you are soaking

390
00:22:13,880 --> 00:22:21,760
things prior to cooking them all the way up to dry brines or seasoning after cooking.

391
00:22:21,760 --> 00:22:23,680
That's an intense topic.

392
00:22:23,680 --> 00:22:27,280
So it really depends on what you're doing and why you're doing it and there's no right

393
00:22:27,280 --> 00:22:30,160
answer because everybody has a preference.

394
00:22:30,160 --> 00:22:31,160
I like to mix it up.

395
00:22:31,160 --> 00:22:32,400
I like to do a bunch of different things.

396
00:22:32,400 --> 00:22:35,800
I don't want to eat the same thing every day and that's the beauty of seasoning, especially

397
00:22:35,800 --> 00:22:40,960
if you're somebody that leans more on a keto carnivore diet or any limited diet where you're

398
00:22:40,960 --> 00:22:43,880
limiting what you are eating.

399
00:22:43,880 --> 00:22:49,160
Seasoning is your lifesaver because you can make things different without having to change

400
00:22:49,160 --> 00:22:50,320
the base of it.

401
00:22:50,320 --> 00:22:55,240
So yeah, Derek says he loves hearing fellow cast iron maxis.

402
00:22:55,240 --> 00:22:56,240
Yes.

403
00:22:56,240 --> 00:22:57,680
And he updated the donation link.

404
00:22:57,680 --> 00:23:01,680
So hopefully somebody will try that out and see if it works.

405
00:23:01,680 --> 00:23:04,320
But anyways, yeah, I love cast iron.

406
00:23:04,320 --> 00:23:10,160
I have recently picked up a couple of cast iron pans that were enamel coated and I will

407
00:23:10,160 --> 00:23:11,160
say I do like it.

408
00:23:11,160 --> 00:23:12,880
We've got the Dutch oven and I love it.

409
00:23:12,880 --> 00:23:13,880
Yeah, I do.

410
00:23:13,880 --> 00:23:17,160
I've got a Dutch oven and I've got a frying pan and I was kind of hesitant.

411
00:23:17,160 --> 00:23:18,880
I've seen a lot more of them recently.

412
00:23:18,880 --> 00:23:21,040
I was like, I don't know.

413
00:23:21,040 --> 00:23:26,440
But I'll tell you what, the fact that it is a smooth surface and that it does the heat

414
00:23:26,440 --> 00:23:30,120
retention that cast iron does, it is really nice.

415
00:23:30,120 --> 00:23:35,800
I've seen some guys and I know they get a lot of flack from the old school like original

416
00:23:35,800 --> 00:23:37,880
cast iron guys.

417
00:23:37,880 --> 00:23:44,680
But there are some guys that will do a mirror polish on the inside of cast iron pans.

418
00:23:44,680 --> 00:23:46,240
I would love to try it.

419
00:23:46,240 --> 00:23:47,240
I would love to try it.

420
00:23:47,240 --> 00:23:48,240
I'm not going to swear by it.

421
00:23:48,240 --> 00:23:50,120
I'm not going to say it's the best thing in the world.

422
00:23:50,120 --> 00:23:51,120
My God.

423
00:23:51,120 --> 00:23:55,600
Oh, that just, it just makes me hard thinking about anyway.

424
00:23:55,600 --> 00:24:00,880
I just did a, I just did a tri tip in the cast iron tonight and it was delicious off

425
00:24:00,880 --> 00:24:02,880
our steer we put in this winter.

426
00:24:02,880 --> 00:24:04,960
Oh, so good.

427
00:24:04,960 --> 00:24:10,680
So Derek says he has vintage cast irons from the Griswold and Lodge from the 1920s and

428
00:24:10,680 --> 00:24:11,680
40s.

429
00:24:11,680 --> 00:24:13,640
Man, that's back when they really made those things too.

430
00:24:13,640 --> 00:24:14,640
Right.

431
00:24:14,640 --> 00:24:16,360
The stuff nowadays, they're good.

432
00:24:16,360 --> 00:24:18,640
They're definitely better than the majority.

433
00:24:18,640 --> 00:24:23,760
If you are just starting out with cooking or you really want to up your cooking game,

434
00:24:23,760 --> 00:24:29,880
especially if you have a gas range or actually probably if you don't, it's honestly probably

435
00:24:29,880 --> 00:24:35,080
better because I can go into all that whole ball game anyway.

436
00:24:35,080 --> 00:24:39,960
Cast iron is a great way to get into it because you can buy a cast iron pan and they're not

437
00:24:39,960 --> 00:24:45,720
super cheap for a good quality cast iron pan, but they are still cheaper than any of the

438
00:24:45,720 --> 00:24:50,000
high dollar frickin Gordon Ramsay pans that you can go out and buy and they're going to

439
00:24:50,000 --> 00:24:51,080
do the job.

440
00:24:51,080 --> 00:24:58,040
They're going to do things that your cheap little eighth inch rolled steel Teflon poison

441
00:24:58,040 --> 00:25:02,440
filled little crap pan from Walmart will never do.

442
00:25:02,440 --> 00:25:03,440
You know, it's it.

443
00:25:03,440 --> 00:25:04,440
That's the thing.

444
00:25:04,440 --> 00:25:05,440
Think about it.

445
00:25:05,440 --> 00:25:10,080
Every time you bought a cheap skillet, all the nonstick scrapes off and where did it

446
00:25:10,080 --> 00:25:11,080
go?

447
00:25:11,080 --> 00:25:16,600
Well, it went into your food and pretty much it ends up all dented and warped eventually

448
00:25:16,600 --> 00:25:20,200
because it's just thin rolled steel.

449
00:25:20,200 --> 00:25:24,400
Cast iron pans will retain heat and keep an even temperature and they will actually hold

450
00:25:24,400 --> 00:25:28,040
a high temp and allow you to see your meat properly.

451
00:25:28,040 --> 00:25:32,480
So if you want a really good steak with a really good crust on it and you don't want

452
00:25:32,480 --> 00:25:37,040
to like, you know, fire up the grill outside, cast iron is a really, really good way to

453
00:25:37,040 --> 00:25:38,560
go and that's just one use for it.

454
00:25:38,560 --> 00:25:40,920
So yeah, that's what I did tonight.

455
00:25:40,920 --> 00:25:46,520
I literally seared it on both sides, tossed some onions and garlic on it and tossed in

456
00:25:46,520 --> 00:25:49,640
the oven for half hour for you.

457
00:25:49,640 --> 00:25:53,280
That's the other beautiful thing, you know, it's because the whole thing, right?

458
00:25:53,280 --> 00:25:54,280
Right, right.

459
00:25:54,280 --> 00:25:57,360
Everybody's like, oh, but it doesn't have a handle where I won't burn my hand off.

460
00:25:57,360 --> 00:26:01,700
You can have a little sleeve or grab an oven mitt or whatnot and be a man and not burn

461
00:26:01,700 --> 00:26:03,160
yourself on the hot metal.

462
00:26:03,160 --> 00:26:06,760
And but you can put the whole fucking pan in the oven and it works.

463
00:26:06,760 --> 00:26:11,520
Well, then the best part is once you take it out of the oven, you can take the meat

464
00:26:11,520 --> 00:26:16,160
out of the pan, then take the pan, put it back on the stove, make your pan sauce and

465
00:26:16,160 --> 00:26:20,760
do all that and you're not dirtying for three or four dishes to get there.

466
00:26:20,760 --> 00:26:21,760
It's all in the same thing.

467
00:26:21,760 --> 00:26:23,760
Like it's all in the same pan.

468
00:26:23,760 --> 00:26:26,960
Yeah, Derek says he uses a leather sleeve and it works.

469
00:26:26,960 --> 00:26:27,960
It works great.

470
00:26:27,960 --> 00:26:28,960
Yeah, I did the same thing.

471
00:26:28,960 --> 00:26:32,120
Yeah, the handle sheaths are super cheap.

472
00:26:32,120 --> 00:26:38,400
The I mean, if nothing else, there are many times that I've used, I've been out camping

473
00:26:38,400 --> 00:26:40,520
and you're looking around, you can't find it.

474
00:26:40,520 --> 00:26:41,800
You've got a leather sleeve.

475
00:26:41,800 --> 00:26:44,320
You've got a little sheath or something.

476
00:26:44,320 --> 00:26:49,840
But no, no, grab the closest like piece of clothing or a rag.

477
00:26:49,840 --> 00:26:53,040
You know, just don't use baby bibs before.

478
00:26:53,040 --> 00:26:54,040
Like it's gonna work.

479
00:26:54,040 --> 00:26:55,040
You're gonna be fine.

480
00:26:55,040 --> 00:26:56,040
I'm not 12.

481
00:26:56,040 --> 00:26:58,560
I can figure out how to not burn myself by touching the hot thing.

482
00:26:58,560 --> 00:27:00,400
You know, so it's one of those.

483
00:27:00,400 --> 00:27:01,400
It's a grown up pan.

484
00:27:01,400 --> 00:27:03,520
It's a grown up pan.

485
00:27:03,520 --> 00:27:07,120
I want to roll back up here before I forget and get it lost in the mix because the text

486
00:27:07,120 --> 00:27:10,360
chats going on and I can't wait till it's integrated with mess.

487
00:27:10,360 --> 00:27:11,600
That's gonna be awesome.

488
00:27:11,600 --> 00:27:17,520
But Eric Andrews that I know he follows all my stuff over on telegram and podcast, but

489
00:27:17,520 --> 00:27:20,120
he's followed over to Nostra and that's awesome.

490
00:27:20,120 --> 00:27:24,200
He asked, Am I thinking about doing doing any workshops?

491
00:27:24,200 --> 00:27:29,740
And I would love to do some more workshops, do some more education like that.

492
00:27:29,740 --> 00:27:31,720
Hopefully in the works.

493
00:27:31,720 --> 00:27:36,740
It's a weird place when it comes to the legality of it because it's how you present it.

494
00:27:36,740 --> 00:27:41,760
You can't just go without being a licensed at least custom exempt but you're in and you've

495
00:27:41,760 --> 00:27:43,280
still got restrictions.

496
00:27:43,280 --> 00:27:49,000
Go and just process an animal in public and like distribute that to other people without

497
00:27:49,000 --> 00:27:53,920
the state coming in and giving you a PP slap and saying, no, you can't do this.

498
00:27:53,920 --> 00:27:59,600
So I mean, I've literally had somebody show up.

499
00:27:59,600 --> 00:28:03,880
If we ever catch you doing what we count as an illegal slaughter, it's like a $5,000 fine

500
00:28:03,880 --> 00:28:05,080
with potential of jail time.

501
00:28:05,080 --> 00:28:07,840
And I'm like, oh, well, that's great to know.

502
00:28:07,840 --> 00:28:10,600
So it's how you do present things.

503
00:28:10,600 --> 00:28:14,680
People still thankfully, oh my God, still have the liberty to be able to process their

504
00:28:14,680 --> 00:28:17,800
own animals and the freedom to do that.

505
00:28:17,800 --> 00:28:21,440
And they haven't found a way to outlaw me teaching yet.

506
00:28:21,440 --> 00:28:25,080
So I would love to be able to do some more of that.

507
00:28:25,080 --> 00:28:27,320
I just have to find the opportunities for it.

508
00:28:27,320 --> 00:28:33,400
I also have to have individuals who own the animals and the property who are willing to

509
00:28:33,400 --> 00:28:40,160
offer me the space to do so and are going to be at least, you know, as far as everything

510
00:28:40,160 --> 00:28:44,520
appears, the end consumers of said products.

511
00:28:44,520 --> 00:28:48,680
So I will show up as a consultant to be able to do those sort of things.

512
00:28:48,680 --> 00:28:56,440
There will be, I will be at the Self-Reliance Festival in Tennessee coming up in October.

513
00:28:56,440 --> 00:28:59,360
And I know Kyle is going to be there as well.

514
00:28:59,360 --> 00:29:03,440
And hopefully everything works out because I know the folks that do run it and I know

515
00:29:03,440 --> 00:29:05,400
a lot of folks that are going to be there.

516
00:29:05,400 --> 00:29:11,040
And I would love to be able to be putting on some sort of demonstration or a part of

517
00:29:11,040 --> 00:29:16,160
a group demonstration between me and several other butchers that are going to be there

518
00:29:16,160 --> 00:29:17,240
and involved in that.

519
00:29:17,240 --> 00:29:21,600
So if you are in this kind of space or you have the ability to make it to Tennessee in

520
00:29:21,600 --> 00:29:26,520
October, now is really the time to get tickets for that too, because you get early bird specials

521
00:29:26,520 --> 00:29:27,520
on it.

522
00:29:27,520 --> 00:29:29,600
It's, I want to say, $75.

523
00:29:29,600 --> 00:29:36,440
Yeah, it's going to go up by at least $20 within a few months.

524
00:29:36,440 --> 00:29:39,400
And then, of course, there's add-ons and things you can do like that.

525
00:29:39,400 --> 00:29:43,280
If any of you are familiar with permaculture or any of that stuff like that, if it tells

526
00:29:43,280 --> 00:29:47,400
you anything about the caliber of this event, other than 700 to 1,000 people are going to

527
00:29:47,400 --> 00:29:48,720
be there.

528
00:29:48,720 --> 00:29:50,960
Folks like Jack Spearco are going to be there.

529
00:29:50,960 --> 00:29:54,160
Nicole Sauce, if you know anything about those folks.

530
00:29:54,160 --> 00:30:02,920
But Joel Salatin is putting on an extra demonstration with an additional price for personal instructions

531
00:30:02,920 --> 00:30:04,280
on chicken processing.

532
00:30:04,280 --> 00:30:08,320
So that right there is probably worth the price of admission.

533
00:30:08,320 --> 00:30:10,100
That's a huge thing.

534
00:30:10,100 --> 00:30:16,000
If you know anything about self-sufficiency or permaculture or anything like that, if

535
00:30:16,000 --> 00:30:24,080
you follow those folks, Joel is probably currently the most prevalent living promoter.

536
00:30:24,080 --> 00:30:28,400
He's the founder of some of these ideas of being able to do things more in line with

537
00:30:28,400 --> 00:30:30,440
natural systems.

538
00:30:30,440 --> 00:30:32,320
He's like the godfather of it.

539
00:30:32,320 --> 00:30:42,120
I've basically planned my entire, all my new pastures that I'm building this year are based

540
00:30:42,120 --> 00:30:46,880
on all of his stuff of just recreational grazing, really letting the land work for you, let

541
00:30:46,880 --> 00:30:48,720
the animals work for you.

542
00:30:48,720 --> 00:30:55,600
I think anybody else currently, anybody else who has been more influential than Joel Salatin

543
00:30:55,600 --> 00:30:59,360
in the field of permaculture is probably not alive right now.

544
00:30:59,360 --> 00:31:01,920
Yeah, no, absolutely.

545
00:31:01,920 --> 00:31:05,480
So the fact that he's going to be there, it's like this is a quality event.

546
00:31:05,480 --> 00:31:08,480
I want to say this is going to be their sixth event.

547
00:31:08,480 --> 00:31:10,120
So we'll see how it works out.

548
00:31:10,120 --> 00:31:14,400
There's apparently going to be like a Bitcoin Park meetup in Nashville a couple days ahead

549
00:31:14,400 --> 00:31:20,400
at the time of that, so I may try to make it be like a week long event for me and go

550
00:31:20,400 --> 00:31:23,440
out and participate in that.

551
00:31:23,440 --> 00:31:30,660
There is nothing on paper for sure yet, but hopefully if we can make it work, maybe processing

552
00:31:30,660 --> 00:31:35,940
some or slaughtering some pigs a few days ahead and maybe doing some sort of a competitive

553
00:31:35,940 --> 00:31:41,840
butchery breakdown process slash educational type thing going on.

554
00:31:41,840 --> 00:31:42,840
We'll see how it works.

555
00:31:42,840 --> 00:31:45,040
We'll see how it works, but we're going to have enough butchers there.

556
00:31:45,040 --> 00:31:51,720
We may do a little bit of showing off and some educational breakouts for folks that

557
00:31:51,720 --> 00:31:52,800
are showing up.

558
00:31:52,800 --> 00:32:00,760
So I would love to be able to be in a position to do four, five, six events every year like

559
00:32:00,760 --> 00:32:03,320
that, but I'm not quite there yet.

560
00:32:03,320 --> 00:32:06,360
I still have to have like a day job and go make my money somewhere else.

561
00:32:06,360 --> 00:32:15,640
So if you guys buy enough seasonings from me, I can probably do a lot more workshops.

562
00:32:15,640 --> 00:32:17,200
We're definitely up here.

563
00:32:17,200 --> 00:32:20,680
We're definitely going towards that direction as well at some point.

564
00:32:20,680 --> 00:32:24,760
I'd love to start doing deer processing classes and stuff like that.

565
00:32:24,760 --> 00:32:32,720
I'd probably do like a beef and pork like once or twice a year just for customers and

566
00:32:32,720 --> 00:32:38,040
people that are interested in coming to the shop and having me work for them.

567
00:32:38,040 --> 00:32:42,640
It's like, well, let me show you everything that's on your animal that you don't know

568
00:32:42,640 --> 00:32:44,720
about and now you do.

569
00:32:44,720 --> 00:32:51,600
Like kind of thing of helping grow my customer base and also just teach people about the

570
00:32:51,600 --> 00:32:52,880
process.

571
00:32:52,880 --> 00:32:55,920
I say all the time, anyone can do this.

572
00:32:55,920 --> 00:32:58,960
It's just a matter of putting in the time and effort for it.

573
00:32:58,960 --> 00:33:07,280
Like it's really not difficult, but the hard part is remembering what you're doing when

574
00:33:07,280 --> 00:33:08,960
it comes to this.

575
00:33:08,960 --> 00:33:16,720
Every animal comes apart pretty similar, but again, it's just the muscle groups, the pieces,

576
00:33:16,720 --> 00:33:19,280
but I would love to do that at some point for sure.

577
00:33:19,280 --> 00:33:20,280
Oh, absolutely.

578
00:33:20,280 --> 00:33:21,280
Absolutely.

579
00:33:21,280 --> 00:33:23,080
I think it's one of those things.

580
00:33:23,080 --> 00:33:27,440
Anybody could learn to do this, but not everybody is going to want to learn to do this.

581
00:33:27,440 --> 00:33:30,960
It's not for everyone, there is an emotional barrier for a lot of folks and that's okay.

582
00:33:30,960 --> 00:33:31,960
I understand that.

583
00:33:31,960 --> 00:33:39,000
I'm not judging anybody for it, but hey, if there wasn't, neither of us probably would

584
00:33:39,000 --> 00:33:42,920
have a job if everybody did this for themselves, but there are a lot of people and a growing

585
00:33:42,920 --> 00:33:45,600
number of people that want to learn this.

586
00:33:45,600 --> 00:33:46,600
Right.

587
00:33:46,600 --> 00:33:52,840
They want to be involved in this because we're seeing so much more of a resurgence of people

588
00:33:52,840 --> 00:33:55,600
who want to be more self-reliant.

589
00:33:55,600 --> 00:33:58,640
Yeah, they want to know where their food comes from.

590
00:33:58,640 --> 00:34:00,680
Whether it comes to food, money or anything.

591
00:34:00,680 --> 00:34:06,240
Hey, I wanted to ask you real quick, Kyle, before we start just bringing random people

592
00:34:06,240 --> 00:34:10,040
up and having them for a question status live.

593
00:34:10,040 --> 00:34:11,040
What do you think?

594
00:34:11,040 --> 00:34:17,760
Okay, I know everybody here who is listening, who is on Frog Talk, they come from the background

595
00:34:17,760 --> 00:34:22,720
of Bitcoin and Oscar and probably a tech background or something related and they show up and

596
00:34:22,720 --> 00:34:27,440
they're interested in this because it relates because we're all humans and we eat, but at

597
00:34:27,440 --> 00:34:32,600
the same time, it's a little different.

598
00:34:32,600 --> 00:34:35,720
You are not really technically background.

599
00:34:35,720 --> 00:34:40,720
You just showed up and you followed along and so we were super interested in this sort

600
00:34:40,720 --> 00:34:42,140
of stuff.

601
00:34:42,140 --> 00:34:49,520
What would you say your reaction as a super new to this would be to Nostr and what's your

602
00:34:49,520 --> 00:34:51,880
experience so far?

603
00:34:51,880 --> 00:34:53,480
I have enjoyed it.

604
00:34:53,480 --> 00:34:58,800
Honestly, I am not a technically competent person in any way, shape or form and I'm amazed

605
00:34:58,800 --> 00:35:00,640
I'm here right now.

606
00:35:00,640 --> 00:35:07,200
But honestly, download, like figuring it all out wasn't too difficult.

607
00:35:07,200 --> 00:35:13,080
I'm lucky that Josh and a couple other people in our community put out like five or six

608
00:35:13,080 --> 00:35:18,160
videos on how to do this in a row and then I still ended up texting Josh going, you need

609
00:35:18,160 --> 00:35:21,400
to hold my hand like a small child through this.

610
00:35:21,400 --> 00:35:24,960
Honestly, I figured a lot of it out on my own.

611
00:35:24,960 --> 00:35:29,480
Over time, I have had to be like, hey, I don't even know what this is and he's had to talk

612
00:35:29,480 --> 00:35:31,360
me through it.

613
00:35:31,360 --> 00:35:34,800
But no, it's been great.

614
00:35:34,800 --> 00:35:36,320
It really has.

615
00:35:36,320 --> 00:35:40,960
I will be honest, I have not explored it to its full potential yet.

616
00:35:40,960 --> 00:35:41,960
I have.

617
00:35:41,960 --> 00:35:42,960
None of us have.

618
00:35:42,960 --> 00:35:43,960
I know.

619
00:35:43,960 --> 00:35:48,200
All of the people here who really know what the fuck's going on, which are way beyond

620
00:35:48,200 --> 00:35:51,840
me have not explored this to its potential yet.

621
00:35:51,840 --> 00:35:56,640
I just feel proud of myself that I have like a cover picture on my actual like page.

622
00:35:56,640 --> 00:35:57,640
I see that.

623
00:35:57,640 --> 00:36:00,160
I see that your hand is up like you're waiting to talk.

624
00:36:00,160 --> 00:36:01,160
Yeah, I see.

625
00:36:01,160 --> 00:36:02,160
That's the other thing.

626
00:36:02,160 --> 00:36:03,160
I have no idea why it's doing that.

627
00:36:03,160 --> 00:36:04,160
I've been looking at the whole time.

628
00:36:04,160 --> 00:36:05,160
Click the hand.

629
00:36:05,160 --> 00:36:06,160
Yeah, what the fuck?

630
00:36:06,160 --> 00:36:07,160
I don't know.

631
00:36:07,160 --> 00:36:08,160
You're good.

632
00:36:08,160 --> 00:36:09,160
You're fine, man.

633
00:36:09,160 --> 00:36:12,440
But yeah, no, I'm proud of you, man.

634
00:36:12,440 --> 00:36:13,440
You managed to make it work.

635
00:36:13,440 --> 00:36:17,680
Okay, so there was one morning, oh, sleepy's over there just raising his hand and dropping

636
00:36:17,680 --> 00:36:18,680
it.

637
00:36:18,680 --> 00:36:19,680
Yeah.

638
00:36:19,680 --> 00:36:20,680
It was like a high five.

639
00:36:20,680 --> 00:36:22,320
He's like, hey, yeah, there we go.

640
00:36:22,320 --> 00:36:23,320
That's a new one.

641
00:36:23,320 --> 00:36:24,320
High five.

642
00:36:24,320 --> 00:36:25,320
All right, sweet.

643
00:36:25,320 --> 00:36:26,320
I like it.

644
00:36:26,320 --> 00:36:27,320
Oh shit.

645
00:36:27,320 --> 00:36:28,320
So, oh, sorry.

646
00:36:28,320 --> 00:36:34,880
We're like I said, we're active on Telegram and Kyle ended up listening to my buddy Brian.

647
00:36:34,880 --> 00:36:35,880
He runs.

648
00:36:35,880 --> 00:36:36,880
I was forced in all this.

649
00:36:36,880 --> 00:36:44,160
And yeah, so he pops over there the one morning and my buddy and I, we co-host a podcast on

650
00:36:44,160 --> 00:36:48,440
lightning like we have for the last, oh, since last summer, I don't even know how long it's

651
00:36:48,440 --> 00:36:54,120
been, but we got really excited and we spent so much time in different groups talking to

652
00:36:54,120 --> 00:37:02,000
people about how the shit works and how to get involved and how cool this was for the

653
00:37:02,000 --> 00:37:03,320
average person.

654
00:37:03,320 --> 00:37:07,720
And nobody really understood because you have the developers all speaking geek and normal

655
00:37:07,720 --> 00:37:10,960
people speaking normal people and they can't communicate to each other because nobody really

656
00:37:10,960 --> 00:37:12,320
gets it.

657
00:37:12,320 --> 00:37:17,120
And both of us have a little bit of a technical background.

658
00:37:17,120 --> 00:37:21,920
Well both Brian and I have more, we have a technical background in that we both have

659
00:37:21,920 --> 00:37:27,120
been service techs in industries where we've had some sort of electronics or technical

660
00:37:27,120 --> 00:37:32,160
backgrounds, but we also have worked for the majority of our lives, blue collar jobs.

661
00:37:32,160 --> 00:37:35,640
So we're kind of like a foot in both worlds.

662
00:37:35,640 --> 00:37:41,000
And you know, it just fell into place that we spent a lot of time helping the average

663
00:37:41,000 --> 00:37:46,000
Joe figure out how to use this and communicating to people who are way more technical than

664
00:37:46,000 --> 00:37:54,200
us like coders and devs and stuff like that, that hey, look, these are the things that

665
00:37:54,200 --> 00:37:57,480
need to change or these are the things you need to know to get involved with this or

666
00:37:57,480 --> 00:37:58,980
that or the other.

667
00:37:58,980 --> 00:38:04,280
And we sort of took a little hiatus because I got really into my busy season from doing

668
00:38:04,280 --> 00:38:12,280
that podcast, but shoot, once we kind of fell into an Oscar and discovered it, we've been

669
00:38:12,280 --> 00:38:15,480
fired up and excited about it.

670
00:38:15,480 --> 00:38:17,560
But not totally related to that.

671
00:38:17,560 --> 00:38:20,960
There's the tip bot for lightning on telegram.

672
00:38:20,960 --> 00:38:29,520
And my buddy has decided he wanted to throw out like a giveaway, like 10k sats every Friday.

673
00:38:29,520 --> 00:38:31,960
Like you have to jump in there, do the right hashtag.

674
00:38:31,960 --> 00:38:33,860
There's a drawing.

675
00:38:33,860 --> 00:38:39,640
You know, building participation to his podcast and Kyle over here was involved with that.

676
00:38:39,640 --> 00:38:43,240
And well, for some weird fluke, I don't know, I won twice in a row.

677
00:38:43,240 --> 00:38:45,040
And I just said, All right, Kyle, here you go.

678
00:38:45,040 --> 00:38:49,040
I said, If I win, I'll donate my winnings to Kyle.

679
00:38:49,040 --> 00:38:50,320
And so he got them.

680
00:38:50,320 --> 00:38:53,480
And now he had 10,000 sats and had to learn what to do with them.

681
00:38:53,480 --> 00:38:57,920
So it wasn't even the end of the day before he was messaging me going, All right, now

682
00:38:57,920 --> 00:38:59,960
that I have these, how do I do it?

683
00:38:59,960 --> 00:39:00,960
It was within 15 minutes.

684
00:39:00,960 --> 00:39:01,960
I was like, Okay,

685
00:39:01,960 --> 00:39:04,600
How do I do the nostril thing?

686
00:39:04,600 --> 00:39:05,840
What do I do with these?

687
00:39:05,840 --> 00:39:12,840
So yeah, he, he got kind of force zapped into into this world.

688
00:39:12,840 --> 00:39:17,400
So to put this all in perspective, I just paid for a large construction job with two

689
00:39:17,400 --> 00:39:19,080
pigs and a half a cow.

690
00:39:19,080 --> 00:39:23,280
So I'm going backwards when it comes to this whole currency thing.

691
00:39:23,280 --> 00:39:24,280
So

692
00:39:24,280 --> 00:39:27,400
you see, that's the cool thing, though.

693
00:39:27,400 --> 00:39:31,040
We're going, you're going backwards as in you're going to barter.

694
00:39:31,040 --> 00:39:35,720
But this what we're looking at here is, yes, it's super technical and digital.

695
00:39:35,720 --> 00:39:37,840
And it's all that fun shit.

696
00:39:37,840 --> 00:39:44,200
But it's like the electronic version of barter is why is it?

697
00:39:44,200 --> 00:39:45,920
Why is barter superior?

698
00:39:45,920 --> 00:39:46,920
Because it's real shit.

699
00:39:46,920 --> 00:39:49,720
And it has real fucking value, right?

700
00:39:49,720 --> 00:39:52,160
Like it actually means something.

701
00:39:52,160 --> 00:39:58,560
This is saying, wait, what if what if if electronic money actually had a real value and had a

702
00:39:58,560 --> 00:40:03,800
real meaning instead of we just made it up and said, hey, let's make more debt so we

703
00:40:03,800 --> 00:40:05,920
can pretend more money exists.

704
00:40:05,920 --> 00:40:08,080
What if there was actually something behind it?

705
00:40:08,080 --> 00:40:09,080
That's why Bitcoin.

706
00:40:09,080 --> 00:40:10,080
Right.

707
00:40:10,080 --> 00:40:13,080
I haven't made that hurdle yet.

708
00:40:13,080 --> 00:40:14,080
Yeah, I know.

709
00:40:14,080 --> 00:40:15,640
I know you're getting there, though.

710
00:40:15,640 --> 00:40:18,760
But but you know, you see you start to see it.

711
00:40:18,760 --> 00:40:19,760
The beautiful thing about it.

712
00:40:19,760 --> 00:40:20,760
And you'll hear this.

713
00:40:20,760 --> 00:40:23,200
It'll make more sense when you start to understand it.

714
00:40:23,200 --> 00:40:27,620
When people talk about Bitcoin, they always mention proof of work as in, you know, something

715
00:40:27,620 --> 00:40:29,080
has proven itself.

716
00:40:29,080 --> 00:40:32,480
Something is doing a thing and it actually does the thing.

717
00:40:32,480 --> 00:40:33,480
Right.

718
00:40:33,480 --> 00:40:34,840
So you can see that.

719
00:40:34,840 --> 00:40:37,840
Oh, look, it functions.

720
00:40:37,840 --> 00:40:41,080
You're actually seeing the proof of work before you understand what that means.

721
00:40:41,080 --> 00:40:43,960
So yeah, we'll circle back to that, I'm sure.

722
00:40:43,960 --> 00:40:44,960
No, absolutely.

723
00:40:44,960 --> 00:40:46,840
No, it's been fun.

724
00:40:46,840 --> 00:40:54,920
It has been cool figuring all this out and realizing that at thirty two on that, like

725
00:40:54,920 --> 00:40:57,320
a 70 year old's technological level.

726
00:40:57,320 --> 00:40:59,920
I'm like, oh, boy, you'll be fine.

727
00:40:59,920 --> 00:41:00,920
You'll figure it out.

728
00:41:00,920 --> 00:41:01,920
But you haven't.

729
00:41:01,920 --> 00:41:03,160
I see somebody that chat over there.

730
00:41:03,160 --> 00:41:04,360
Henry had popped in.

731
00:41:04,360 --> 00:41:05,800
He said, what's up, Frog Talk?

732
00:41:05,800 --> 00:41:08,080
And he says, yes, cast iron.

733
00:41:08,080 --> 00:41:11,560
I love cooking my steak on rancid seed oils.

734
00:41:11,560 --> 00:41:16,400
Hey, if you had tuned in earlier, you might have heard us talk a little bit about the

735
00:41:16,400 --> 00:41:17,960
avocado oil was mentioned.

736
00:41:17,960 --> 00:41:25,400
But we I highly advocate if you can, us season your cast iron with beef tallow.

737
00:41:25,400 --> 00:41:30,160
I mean, lards fine, too, but beef tallow, man.

738
00:41:30,160 --> 00:41:33,360
If you have that, I love using that.

739
00:41:33,360 --> 00:41:38,080
I mean, I have not used the bear fat to try to season anything yet, but I am all for he

740
00:41:38,080 --> 00:41:40,040
says just during the pot.

741
00:41:40,040 --> 00:41:41,640
Hopefully it's a cast iron pot.

742
00:41:41,640 --> 00:41:42,640
Real nice.

743
00:41:42,640 --> 00:41:45,120
No, Henry, I hope it's a cast iron pot.

744
00:41:45,120 --> 00:41:47,220
Just just stir that cauldron.

745
00:41:47,220 --> 00:41:48,220
Let's do it.

746
00:41:48,220 --> 00:41:49,220
Let's do it.

747
00:41:49,220 --> 00:41:50,220
There you go.

748
00:41:50,220 --> 00:41:53,400
Hey, I see we got like what another 16 minutes.

749
00:41:53,400 --> 00:41:54,680
Anybody want to come up on stage?

750
00:41:54,680 --> 00:41:55,680
We got questions.

751
00:41:55,680 --> 00:41:57,000
What we got going on here?

752
00:41:57,000 --> 00:41:58,240
What do you think?

753
00:41:58,240 --> 00:42:00,320
Sleepy got a question for us.

754
00:42:00,320 --> 00:42:05,600
We're bringing on new one up and let's see what you got.

755
00:42:05,600 --> 00:42:08,960
What's going on, guys?

756
00:42:08,960 --> 00:42:09,960
Great to see you again.

757
00:42:09,960 --> 00:42:13,640
Listen, I'm going to fire a couple of questions at you and jump off the stage and just let

758
00:42:13,640 --> 00:42:14,640
you guys talk.

759
00:42:14,640 --> 00:42:18,880
But I wanted to know, do you guys do any harvesting of my favorite meats, which is rabbit and

760
00:42:18,880 --> 00:42:22,240
lamb and have either of you had or made haggis?

761
00:42:22,240 --> 00:42:25,840
Because I had it once and that stuff is phenomenal.

762
00:42:25,840 --> 00:42:26,840
You want to go first, Josh?

763
00:42:26,840 --> 00:42:28,080
You want me to go first?

764
00:42:28,080 --> 00:42:30,640
You go first because I'll probably go longer.

765
00:42:30,640 --> 00:42:32,560
So go first.

766
00:42:32,560 --> 00:42:34,560
We used to raise rabbit.

767
00:42:34,560 --> 00:42:35,680
We did a lot.

768
00:42:35,680 --> 00:42:40,000
We probably do three or four liters a year.

769
00:42:40,000 --> 00:42:45,800
And the past couple of years, we haven't just because we've moved up to cattle and pigs

770
00:42:45,800 --> 00:42:46,800
and stuff like that.

771
00:42:46,800 --> 00:42:48,840
And I honestly just didn't have the time.

772
00:42:48,840 --> 00:42:54,120
So now the two breeders we have left just kind of live in a lap of luxury, just kind

773
00:42:54,120 --> 00:42:59,080
of like, we're here now, which is fun.

774
00:42:59,080 --> 00:43:01,960
But lamb, I don't raise lambs.

775
00:43:01,960 --> 00:43:07,800
I am not a huge fan of goats and lamb from a processing perspective.

776
00:43:07,800 --> 00:43:09,600
So I hold it.

777
00:43:09,600 --> 00:43:10,600
I hate them.

778
00:43:10,600 --> 00:43:11,600
I really do.

779
00:43:11,600 --> 00:43:12,600
I don't know why.

780
00:43:12,600 --> 00:43:13,600
I really don't.

781
00:43:13,600 --> 00:43:16,120
They're super easy to process, but there's just something about them.

782
00:43:16,120 --> 00:43:19,680
I hate these fuckers.

783
00:43:19,680 --> 00:43:25,120
We have thought about putting a couple of sheep out with the cows, but yeah, that hasn't

784
00:43:25,120 --> 00:43:26,120
happened yet.

785
00:43:26,120 --> 00:43:29,240
And haggis, I have not.

786
00:43:29,240 --> 00:43:32,280
I've thought about it.

787
00:43:32,280 --> 00:43:38,320
Everything's there, but I just haven't ventured down that path yet.

788
00:43:38,320 --> 00:43:39,800
Yeah.

789
00:43:39,800 --> 00:43:43,960
As far as rabbits go, I've processed rabbits.

790
00:43:43,960 --> 00:43:50,560
I've done a decent base with wild rabbits, but I haven't had luck raising rabbits.

791
00:43:50,560 --> 00:43:52,440
But Mike, I'm in Southeast Texas.

792
00:43:52,440 --> 00:43:53,440
My climate is hot.

793
00:43:53,440 --> 00:43:54,440
Yeah, that's tough.

794
00:43:54,440 --> 00:43:57,360
It's like nine months of the year.

795
00:43:57,360 --> 00:43:58,660
It's Satan's ball sack.

796
00:43:58,660 --> 00:43:59,660
It's hot.

797
00:43:59,660 --> 00:44:00,660
Yeah.

798
00:44:00,660 --> 00:44:03,720
The best time to have rabbits I've found is literally in the middle of a blizzard because

799
00:44:03,720 --> 00:44:04,720
that's where every single time.

800
00:44:04,720 --> 00:44:06,140
And you're in New Hampshire.

801
00:44:06,140 --> 00:44:08,760
I don't get blizzards.

802
00:44:08,760 --> 00:44:11,200
I don't even get your spring as a winter.

803
00:44:11,200 --> 00:44:13,360
You sure don't.

804
00:44:13,360 --> 00:44:14,360
It's yeah.

805
00:44:14,360 --> 00:44:17,160
Every once in a while it gets below 20 degrees Fahrenheit.

806
00:44:17,160 --> 00:44:19,560
And it's to us, that's like, oh, cold.

807
00:44:19,560 --> 00:44:20,800
Now I grew up in the Midwest.

808
00:44:20,800 --> 00:44:21,800
I understand that.

809
00:44:21,800 --> 00:44:27,440
But coming down here, if you don't know this, and I see lots of people talking about how

810
00:44:27,440 --> 00:44:30,040
rabbits are the ultimate homesteading and backyard.

811
00:44:30,040 --> 00:44:31,920
And if you're not raising them, you're doing it wrong.

812
00:44:31,920 --> 00:44:32,920
And I get that.

813
00:44:32,920 --> 00:44:33,920
I totally agree.

814
00:44:33,920 --> 00:44:35,520
I advocate the fuck out of it.

815
00:44:35,520 --> 00:44:40,240
If you see a lot of my like meat freedom artwork, it's like features rabbits.

816
00:44:40,240 --> 00:44:42,800
Like it's a great option for most people.

817
00:44:42,800 --> 00:44:50,160
But in a hot climate, the buck rabbit goes sterile over 80 to 85 degrees.

818
00:44:50,160 --> 00:44:57,480
So the whole idea is that they can breed multiple times a year, like four to six times a year

819
00:44:57,480 --> 00:44:59,160
and have multiple litters.

820
00:44:59,160 --> 00:45:06,680
And really one rabbit doe managed properly can produce more meat than a cow in a year

821
00:45:06,680 --> 00:45:07,920
in the right climate.

822
00:45:07,920 --> 00:45:09,180
But it's not my climate.

823
00:45:09,180 --> 00:45:15,280
So I refuse to raise an animal that I have to keep in air conditioning 24 seven or nine

824
00:45:15,280 --> 00:45:16,600
months of the year.

825
00:45:16,600 --> 00:45:19,840
To me, it just does not make sense what I can raise other things.

826
00:45:19,840 --> 00:45:21,840
So I don't.

827
00:45:21,840 --> 00:45:27,040
And as far as sheep goes, I don't have a problem with sheep.

828
00:45:27,040 --> 00:45:31,280
I don't have the issue that that Kyle has against them.

829
00:45:31,280 --> 00:45:35,160
But they are a pain in the ass with the if they're not a hair sheep, if they're a wool

830
00:45:35,160 --> 00:45:36,160
sheep.

831
00:45:36,160 --> 00:45:40,120
They're a little bit of a pain to process the skin because of the extra hair.

832
00:45:40,120 --> 00:45:44,040
But with my setup or the way I'll do things, I don't mind it.

833
00:45:44,040 --> 00:45:45,920
And I get a lot of folks that last minute to do them.

834
00:45:45,920 --> 00:45:46,920
They're fairly small.

835
00:45:46,920 --> 00:45:47,920
They're easy.

836
00:45:47,920 --> 00:45:49,400
If you can do a deer, you can probably do sheep.

837
00:45:49,400 --> 00:45:50,400
I do like them.

838
00:45:50,400 --> 00:45:54,160
I like the fact that their fat is very similar to a beef tallow.

839
00:45:54,160 --> 00:45:57,560
I love eating them when I do have the opportunity to do it.

840
00:45:57,560 --> 00:45:59,720
I'm not in a position to raise them myself.

841
00:45:59,720 --> 00:46:00,720
So I don't.

842
00:46:00,720 --> 00:46:05,160
But the ones I have processed, I mean, I enjoy the process of doing them.

843
00:46:05,160 --> 00:46:07,240
So there is that.

844
00:46:07,240 --> 00:46:11,960
There was another question embedded in there that I might be missing and forgetting.

845
00:46:11,960 --> 00:46:14,400
And hopefully I don't gloss over it.

846
00:46:14,400 --> 00:46:15,400
Haggis.

847
00:46:15,400 --> 00:46:16,400
Haggis.

848
00:46:16,400 --> 00:46:17,400
That's right.

849
00:46:17,400 --> 00:46:18,400
Haggis.

850
00:46:18,400 --> 00:46:19,400
I have not done it myself.

851
00:46:19,400 --> 00:46:20,400
I have had it.

852
00:46:20,400 --> 00:46:26,900
I've had authentic Haggis that was not done in in the organs because there is some weird

853
00:46:26,900 --> 00:46:32,200
legality in the US specifically that I think it's around lungs.

854
00:46:32,200 --> 00:46:36,840
They worry about something that, you know, so you could probably do it yourself, but

855
00:46:36,840 --> 00:46:38,920
you couldn't really do it for resale.

856
00:46:38,920 --> 00:46:41,680
But I've had basically the fillings made.

857
00:46:41,680 --> 00:46:48,200
The other thing is though, the chopped organ meats like liver, kidney mixed with a filler,

858
00:46:48,200 --> 00:46:50,440
they're usually using barley and things like that.

859
00:46:50,440 --> 00:46:54,120
Barley and oats, I believe, in Haggis.

860
00:46:54,120 --> 00:46:59,000
The equivalent to that, it's an old French dish that the Cajuns down in Southeast Texas,

861
00:46:59,000 --> 00:47:03,600
Southeast or down Louisiana, Southeast Texas, Missouri.

862
00:47:03,600 --> 00:47:04,600
Really common.

863
00:47:04,600 --> 00:47:05,600
You find it in gas stations down here.

864
00:47:05,600 --> 00:47:06,600
They call it Boudin.

865
00:47:06,600 --> 00:47:07,600
Oh, you got it.

866
00:47:07,600 --> 00:47:08,600
U-D-I-N.

867
00:47:08,600 --> 00:47:14,340
And it's rice based, but it's meat and liver and vegetables and seasoning and it's all

868
00:47:14,340 --> 00:47:17,680
chopped up, cooked together and usually put in the sausage casing, but it can be done

869
00:47:17,680 --> 00:47:18,680
other ways.

870
00:47:18,680 --> 00:47:20,240
And it's fucking delicious.

871
00:47:20,240 --> 00:47:23,280
I have never heard of it until I moved down here.

872
00:47:23,280 --> 00:47:25,520
And it's very much a regional thing.

873
00:47:25,520 --> 00:47:28,560
But if you love it, you love it.

874
00:47:28,560 --> 00:47:33,320
If you don't like it, eh, you know, I've had folks that just turn up their nose at it,

875
00:47:33,320 --> 00:47:36,800
but people who grew up around here eating it, it's great.

876
00:47:36,800 --> 00:47:41,800
And somehow being a Northern boy, I make better Boudin than most of the folks down here that

877
00:47:41,800 --> 00:47:42,880
do.

878
00:47:42,880 --> 00:47:47,160
And I make a shit ton of it every year.

879
00:47:47,160 --> 00:47:48,560
And it's great.

880
00:47:48,560 --> 00:47:56,840
It's got like celery and onion and bell peppers along with different spices and rice cooked

881
00:47:56,840 --> 00:47:58,680
together with liver and meat and whatnot.

882
00:47:58,680 --> 00:48:03,560
I'm not a big fan of eating liver, but it's a great way to get liver into your diet too.

883
00:48:03,560 --> 00:48:07,400
If you're not fully keto, it is definitely not keto friendly with the rice.

884
00:48:07,400 --> 00:48:11,400
So yeah, that's, that's my equivalent of it.

885
00:48:11,400 --> 00:48:16,680
And if you look up, it's actually old school French cuisine, predating Cajun culture.

886
00:48:16,680 --> 00:48:20,620
There's two types of Boudin Blanc, which is like what I talked about.

887
00:48:20,620 --> 00:48:23,880
And there's Boudin Rouge, which actually was a blood sausage that would include blood that

888
00:48:23,880 --> 00:48:25,120
was cooked into the rice.

889
00:48:25,120 --> 00:48:31,200
And that's kind of like the old school English blood sausage.

890
00:48:31,200 --> 00:48:33,480
Have you cleaned your own casings?

891
00:48:33,480 --> 00:48:38,820
I've had people ask me to, and I was like, you know what, you know, you don't pay me

892
00:48:38,820 --> 00:48:41,280
enough to wash out pigs assholes.

893
00:48:41,280 --> 00:48:42,280
They're too cheap.

894
00:48:42,280 --> 00:48:47,280
I can literally get enough to do 100 to 120 pounds of sausage for 20 to $30.

895
00:48:47,280 --> 00:48:48,280
I know.

896
00:48:48,280 --> 00:48:49,280
I think I am.

897
00:48:49,280 --> 00:48:50,440
I think I am going to try it this year though.

898
00:48:50,440 --> 00:48:52,240
Well, I wouldn't mind trying it.

899
00:48:52,240 --> 00:48:56,200
I would not mind trying it just to know.

900
00:48:56,200 --> 00:49:00,800
When, usually when the opportunity comes up at somebody else's animal and they're asking

901
00:49:00,800 --> 00:49:04,800
me about it and I'm like, look, I am not going to be the reason that you get sick because

902
00:49:04,800 --> 00:49:07,520
I didn't wash some pigs and test it out.

903
00:49:07,520 --> 00:49:08,520
Exactly.

904
00:49:08,520 --> 00:49:10,120
So no, it's a whole thing.

905
00:49:10,120 --> 00:49:11,120
Yeah.

906
00:49:11,120 --> 00:49:12,120
It sounds like a whole process.

907
00:49:12,120 --> 00:49:14,640
It sounds like like kind of a shitty job, man.

908
00:49:14,640 --> 00:49:15,640
Yeah.

909
00:49:15,640 --> 00:49:18,640
Hey, I see what you did.

910
00:49:18,640 --> 00:49:21,840
Hey, anybody else got any questions there?

911
00:49:21,840 --> 00:49:25,320
Yeah, we can just bullshit for nine minutes if need be.

912
00:49:25,320 --> 00:49:26,320
That's not hard.

913
00:49:26,320 --> 00:49:30,160
If you listen to any of my podcasts or any of the podcasts where me and Kyle are on together,

914
00:49:30,160 --> 00:49:32,160
it's not hard for us to fill time.

915
00:49:32,160 --> 00:49:37,080
I know when they were first talking about this, I think it was sleepy is like, can you

916
00:49:37,080 --> 00:49:38,080
guys like fill an hour?

917
00:49:38,080 --> 00:49:40,280
I'm like, I can fucking fill an hour.

918
00:49:40,280 --> 00:49:42,800
I do it like at least once a week.

919
00:49:42,800 --> 00:49:46,600
And if you get me and Kyle together, you're probably going to have to put the brakes on

920
00:49:46,600 --> 00:49:51,560
because we're going to be like two hours in going, guys, guys, we got other people.

921
00:49:51,560 --> 00:49:52,560
We got other people.

922
00:49:52,560 --> 00:49:55,360
Usually I have to jump off because a baby's crying.

923
00:49:55,360 --> 00:49:57,360
We'd go for another hour.

924
00:49:57,360 --> 00:49:58,360
Yeah.

925
00:49:58,360 --> 00:49:59,360
It's like a weekly thing.

926
00:49:59,360 --> 00:50:02,720
If you like this sort of chat and banter, check out my shit, check out Renegade Butcher

927
00:50:02,720 --> 00:50:04,240
for sure.

928
00:50:04,240 --> 00:50:07,240
Every Tuesday evening, I will I do a live podcast.

929
00:50:07,240 --> 00:50:12,000
It goes out onto YouTube, Twitter, Twitch, all the fun fucking places and shit.

930
00:50:12,000 --> 00:50:13,640
I'd love to get it on Nest.

931
00:50:13,640 --> 00:50:18,920
I did one last week on Nest and split between this that and the other.

932
00:50:18,920 --> 00:50:23,360
And just so you all know, this whole Nest right now for the hour that we're on, I'm broadcasting

933
00:50:23,360 --> 00:50:27,140
it to mine and Kyle's channels as well on a split screen.

934
00:50:27,140 --> 00:50:28,680
So it's going to be out there for us.

935
00:50:28,680 --> 00:50:32,560
It's going to be a bonus episode on both of our podcasts.

936
00:50:32,560 --> 00:50:33,560
Yay.

937
00:50:33,560 --> 00:50:34,560
Right?

938
00:50:34,560 --> 00:50:35,560
That's incredible.

939
00:50:35,560 --> 00:50:36,560
We have free content.

940
00:50:36,560 --> 00:50:37,560
Free content.

941
00:50:37,560 --> 00:50:38,560
Why not?

942
00:50:38,560 --> 00:50:39,560
We have Satoshi Tiko over here.

943
00:50:39,560 --> 00:50:44,560
He wants to ask questions to you guys.

944
00:50:44,560 --> 00:50:45,560
Awesome.

945
00:50:45,560 --> 00:50:49,680
So my thought too was why not push this out in front of our audiences and have them go

946
00:50:49,680 --> 00:50:51,400
what the fuck is Nostrness?

947
00:50:51,400 --> 00:50:53,160
Maybe somebody will come over here to find out.

948
00:50:53,160 --> 00:50:55,360
But yes, Satoshi, go for it, man.

949
00:50:55,360 --> 00:50:57,280
Hey, how are you guys?

950
00:50:57,280 --> 00:50:59,400
Happy to be here with the frots.

951
00:50:59,400 --> 00:51:08,040
So what do you think about those reality shows where you have kids, you know, doing the grill

952
00:51:08,040 --> 00:51:15,800
and some other folks doing the smoking of, you know, huge quantities of meat?

953
00:51:15,800 --> 00:51:17,880
Do you think that's a stage?

954
00:51:17,880 --> 00:51:20,560
Is it any good or what do you think about it?

955
00:51:20,560 --> 00:51:22,440
You know, those on FoodNet or in other.

956
00:51:22,440 --> 00:51:27,640
You want to go with that, Kyle, first?

957
00:51:27,640 --> 00:51:29,520
I'm not even really sure of the full question.

958
00:51:29,520 --> 00:51:31,800
I apologize.

959
00:51:31,800 --> 00:51:36,160
So what are our thoughts on the kids doing it or just the shows themselves?

960
00:51:36,160 --> 00:51:37,760
The shows and the stuff, yeah.

961
00:51:37,760 --> 00:51:43,160
Oh, because I'll say Barbecue Pitmasters got me through the first three months of my first

962
00:51:43,160 --> 00:51:45,920
kid who did not sleep.

963
00:51:45,920 --> 00:51:50,920
And I watched marathons of Barbecue Pitmasters.

964
00:51:50,920 --> 00:51:51,920
They're great.

965
00:51:51,920 --> 00:51:52,920
I love them.

966
00:51:52,920 --> 00:51:55,080
They're completely staged for sure.

967
00:51:55,080 --> 00:51:56,880
Oh, right.

968
00:51:56,880 --> 00:52:02,560
Yeah, I don't honestly I don't watch a lot of a lot of TV anymore.

969
00:52:02,560 --> 00:52:06,520
I've been really focused on just trying to work on my business type stuff.

970
00:52:06,520 --> 00:52:11,640
And I've also where I'm at at home, like a long time ago, I kind of just cut the cord.

971
00:52:11,640 --> 00:52:13,840
I don't have cable.

972
00:52:13,840 --> 00:52:17,600
And when I moved down here, my Internet connection has been horrible, which is why I'm sitting

973
00:52:17,600 --> 00:52:23,280
in a car right now in a public park on Wi-Fi when I do my podcasts, because I live in a

974
00:52:23,280 --> 00:52:26,640
rural area and it's really hard to get good Internet there.

975
00:52:26,640 --> 00:52:28,760
Good solid like hardwired Internet.

976
00:52:28,760 --> 00:52:32,500
So I just don't and I don't spend a lot of time sitting at home.

977
00:52:32,500 --> 00:52:35,480
When I go home, I like take care of the animals and I lay down.

978
00:52:35,480 --> 00:52:39,040
I go to bed and get up in the morning and make my coffee and I go to work.

979
00:52:39,040 --> 00:52:42,260
So I don't I don't watch a lot of TV there.

980
00:52:42,260 --> 00:52:47,500
So I've missed out on a lot of stuff in probably the last decade that's been on.

981
00:52:47,500 --> 00:52:52,880
But most of the time, what I've seen with those reality shows is they're they're pretty

982
00:52:52,880 --> 00:52:53,880
pretty stage.

983
00:52:53,880 --> 00:52:58,080
But at the same time, getting kids involved in barbecue and smoking and stuff, I think

984
00:52:58,080 --> 00:52:59,080
it's a great thing.

985
00:52:59,080 --> 00:53:00,080
Oh, it's huge.

986
00:53:00,080 --> 00:53:04,360
The only reason I'm here right now and doing what I'm doing and teaching people about cooking

987
00:53:04,360 --> 00:53:07,680
and running a seasoning company.

988
00:53:07,680 --> 00:53:11,160
I loved trying to teach people.

989
00:53:11,160 --> 00:53:13,720
I've loved how trying to learn.

990
00:53:13,720 --> 00:53:19,320
I've loved different seasonings and experimenting and failing and finding what works and what

991
00:53:19,320 --> 00:53:21,600
doesn't in the kitchen.

992
00:53:21,600 --> 00:53:26,520
I've kind of slacked off the last couple of weeks, but I've done like a series on different

993
00:53:26,520 --> 00:53:30,240
seasonings and the history of them and stuff like that and short video content and stuff

994
00:53:30,240 --> 00:53:31,240
like that.

995
00:53:31,240 --> 00:53:35,800
And the whole reason that started out was I was homeschooled.

996
00:53:35,800 --> 00:53:39,520
I grew up in a small kind of I want to go into it all.

997
00:53:39,520 --> 00:53:42,240
But it was sort of like a little cultish household almost.

998
00:53:42,240 --> 00:53:43,620
It was a bizarre type thing.

999
00:53:43,620 --> 00:53:48,200
But I was the one in charge of cooking from nine years old.

1000
00:53:48,200 --> 00:53:51,120
Like as soon as I was old enough to learn not to burn myself on the stove, I was the

1001
00:53:51,120 --> 00:53:52,520
one in charge of cooking.

1002
00:53:52,520 --> 00:53:53,520
And we were poor.

1003
00:53:53,520 --> 00:53:56,540
I mean, we grew up in poverty.

1004
00:53:56,540 --> 00:53:58,020
We didn't have a lot to work with.

1005
00:53:58,020 --> 00:54:01,920
And I had to learn to make it interesting so nobody complained with what seasonings were

1006
00:54:01,920 --> 00:54:02,920
around.

1007
00:54:02,920 --> 00:54:08,660
So I got I kind of got baptized in fire in a way with learning how to really cook.

1008
00:54:08,660 --> 00:54:15,920
And then my whole journey since then from from there to now has been constantly growing

1009
00:54:15,920 --> 00:54:17,520
and seeing new things.

1010
00:54:17,520 --> 00:54:18,880
And I absolutely love it.

1011
00:54:18,880 --> 00:54:23,840
So I think getting kids involved when they're young is a great way for them to learn the

1012
00:54:23,840 --> 00:54:26,960
skill and whether that's something that's going to be a lifelong passion for them or

1013
00:54:26,960 --> 00:54:28,240
not.

1014
00:54:28,240 --> 00:54:30,360
At the very least, they're going to learn how to cook.

1015
00:54:30,360 --> 00:54:33,800
And I think that's something that so many people today don't.

1016
00:54:33,800 --> 00:54:41,880
I mean, I know an uncomfortably large amount of people that eat 90 percent of their food,

1017
00:54:41,880 --> 00:54:48,000
either fast food or ordered in because they don't know how to boil water or warm up a

1018
00:54:48,000 --> 00:54:49,120
frozen pizza.

1019
00:54:49,120 --> 00:54:52,360
You know, it's it's sad that we're in a place where that's the case.

1020
00:54:52,360 --> 00:54:58,200
But it sort of scares me that so many people don't even know these basic ideas and these

1021
00:54:58,200 --> 00:54:59,200
basic skills.

1022
00:54:59,200 --> 00:55:01,920
They weren't taught, you know, they didn't grow up learning how to do it.

1023
00:55:01,920 --> 00:55:07,320
So that's just like a little part of why I like to do what I do is just hopefully teaching

1024
00:55:07,320 --> 00:55:12,200
people some things because it always surprises me where things that seem common knowledge

1025
00:55:12,200 --> 00:55:15,840
to me just just aren't anymore.

1026
00:55:15,840 --> 00:55:21,160
And I'll say to the kids thing, I mean, my daughters have been on kill floors since they

1027
00:55:21,160 --> 00:55:23,320
were three weeks old.

1028
00:55:23,320 --> 00:55:30,040
I think both of them like in the shop next to the bench is a playpen because it's like

1029
00:55:30,040 --> 00:55:34,520
part of doing this is like, yeah, you're going to be in here because one, you have to because

1030
00:55:34,520 --> 00:55:35,520
I got to work.

1031
00:55:35,520 --> 00:55:37,520
But also, like, you're going to learn this.

1032
00:55:37,520 --> 00:55:38,520
Like we're going to figure it out.

1033
00:55:38,520 --> 00:55:41,000
And I've talked to my wife about it.

1034
00:55:41,000 --> 00:55:46,080
And it's like, I don't care if they never do it again after high school or like whatever

1035
00:55:46,080 --> 00:55:52,120
point they get to, but they'll have that skill and they'll know how to do it.

1036
00:55:52,120 --> 00:55:55,200
The point is they'll know how, whether they choose to or not.

1037
00:55:55,200 --> 00:55:56,200
They'll know how.

1038
00:55:56,200 --> 00:55:57,200
Right.

1039
00:55:57,200 --> 00:55:59,760
And it's like I've put it into the retrospective, like, all right, say they go to college to

1040
00:55:59,760 --> 00:56:04,920
do something else, like whatever, instead of going to get a job at a coffee shop, they're

1041
00:56:04,920 --> 00:56:10,120
going to be able to walk into any grocery store that's within walking distance to their

1042
00:56:10,120 --> 00:56:15,320
dorms and go straight to the meat department and go give me a cut test.

1043
00:56:15,320 --> 00:56:19,720
And they'll be able to cut every single person in there.

1044
00:56:19,720 --> 00:56:20,720
Guaranteed.

1045
00:56:20,720 --> 00:56:21,720
Guaranteed.

1046
00:56:21,720 --> 00:56:22,840
I see we're rolling up almost here.

1047
00:56:22,840 --> 00:56:24,320
We got less than a minute, man.

1048
00:56:24,320 --> 00:56:28,360
You want to throw out real quick your shit or people can go and find and follow you on

1049
00:56:28,360 --> 00:56:31,720
the audio side if they just hear this and that'll be the same.

1050
00:56:31,720 --> 00:56:32,720
Yes.

1051
00:56:32,720 --> 00:56:41,960
So we I am at YouTube, Instagram and now TikTok at Backwood Butcher 603.

1052
00:56:41,960 --> 00:56:44,040
My pub key is down here.

1053
00:56:44,040 --> 00:56:47,320
I'm on YouTube, I'm averaging two to three videos a week.

1054
00:56:47,320 --> 00:56:53,960
Again, just stuff on the farm and stuff in the shop, breakdown videos, whole carcasses.

1055
00:56:53,960 --> 00:57:00,120
We just put out our first slaughter video, edited gently for YouTube.

1056
00:57:00,120 --> 00:57:03,680
And yeah, no, come follow us for sure.

1057
00:57:03,680 --> 00:57:04,680
Yeah, absolutely.

1058
00:57:04,680 --> 00:57:09,440
If you're interested in this stuff, interested in learning or you can find me pretty much

1059
00:57:09,440 --> 00:57:11,280
everywhere at Renegade Butcher.

1060
00:57:11,280 --> 00:57:14,240
My pub key is down here below my profile.

1061
00:57:14,240 --> 00:57:17,000
But yes, RenegadeButcher.com.

1062
00:57:17,000 --> 00:57:19,000
You should be able to find everything there.

1063
00:57:19,000 --> 00:57:22,560
And yeah, you got any questions, don't hesitate to reach out to either of us.

1064
00:57:22,560 --> 00:57:23,560
Let us know.

1065
00:57:23,560 --> 00:57:24,560
Come find us.

1066
00:57:24,560 --> 00:57:25,760
And that's why we're here.

1067
00:57:25,760 --> 00:57:29,760
We'll catch you guys over on Noster or everywhere else.

1068
00:57:29,760 --> 00:57:30,760
Absolutely.

1069
00:57:30,760 --> 00:57:33,040
Thank you guys so much.

1070
00:57:33,040 --> 00:57:34,040
It was amazing.

1071
00:57:34,040 --> 00:57:38,480
Tano, any last closing words?

1072
00:57:38,480 --> 00:57:40,040
I just want to thank you guys.

1073
00:57:40,040 --> 00:57:44,440
As a novice, this was absolutely amazing for me to learn.

1074
00:57:44,440 --> 00:57:47,000
I have so many questions for later.

1075
00:57:47,000 --> 00:57:49,200
And I'm going to for sure DM you.

1076
00:57:49,200 --> 00:57:51,800
And I'm looking forward to seeing all those videos and everything.

1077
00:57:51,800 --> 00:57:53,920
Thank you so much, both of you, for coming on.

1078
00:57:53,920 --> 00:57:58,880
I'm going to try to do at least one weekly nest if I can as a podcast.

1079
00:57:58,880 --> 00:58:03,440
So hopefully that'll open some stuff up for people who really want to ask questions.

1080
00:58:03,440 --> 00:58:04,440
No, absolutely.

1081
00:58:04,440 --> 00:58:09,040
I mean, I definitely post everything that I do on here as well.

1082
00:58:09,040 --> 00:58:13,040
So whenever there's a new video out, it gets shared straight to Noster.

1083
00:58:13,040 --> 00:58:16,320
And yeah, go ahead and follow us.

1084
00:58:16,320 --> 00:58:18,320
We got some cool stuff coming out.

1085
00:58:18,320 --> 00:58:19,320
Awesome.

1086
00:58:19,320 --> 00:58:44,400
And there you go.