BHA Podcast & Blast, Ep. 161: Texas Chef & Sportsman Jesse Griffiths
Backcountry Hunters & Anglers Podcast & Blast with Hal Herring
Zack Williams
4.6 • 853 Ratings
🗓️ 1 August 2023
⏱️ 96 minutes
🧾️ Download transcript
Summary
Texas hunter and fisherman Jesse Griffiths is the author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish and The Hog Book, the definitive text – artwork is closer to the reality - on hunting, butchering and cooking feral hogs. The Hog Book won the prestigious James Beard Award in 2022, a fitting tribute to a man on the cutting edge of wild game and fish cookery. Jesse is co-owner of the Austin, Texas, New School of Traditional Cookery and the restaurant Dai Due, whose name is drawn from the Italian proverb, Dai due regni di natura, piglia il cibo con misura: “From the two kingdoms of nature, choose food with care.” Join us for a conversation with one of the most visionary chefs in North America, talking hogs, turkeys, panfish, hunting and fishing and foraging for food, and a life defined by the earth and her seasons.
Transcript
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| 0:00.0 | Hey, thanks for being here. |
| 0:03.0 | A brief intro to today's podcast. |
| 0:06.0 | I am with Old School Texas Hunter Fisherman, Chef, |
| 0:19.6 | Instructor, Sheer, Hunter Fisherman, Chef, instructor, shooter, Jesse Griffith. A few months ago I got a copy. I'm an apprentice hog hunter. It's in my future and a few months ago I got the hog book, a chef's guide to |
| 0:26.7 | hunting, butchering, and cooking wild pigs by Jesse Griffith's photography by Jody Horton and the book is a work of art in addition to being a functional |
| 0:36.9 | one of the most functional breakdowns of butchery dealing with wild hogs and cookery that I've ever seen. |
| 0:45.8 | It is a lifestyle book and it's for those of us |
| 0:49.3 | who pretty much live for and by hunting and fishing. |
| 0:54.6 | And Jesse is definitely in that tribe. |
| 0:58.2 | So I am super proud to get him here. |
| 1:01.5 | We did this remotely. He's in Austin, Texas at the New School of Traditional Cookery, which he founded. Please |
| 1:08.7 | look that up and you can get the book through there. And if you want to go back to 2012, there's a book that he did. |
| 1:19.0 | Jody Horton also photographs, it's called A Field, A Chef's guide to preparing and cooking wild game and fish. |
| 1:25.0 | But this podcast is not, this interview is not primarily a culinary or recipe interview today. |
| 1:33.6 | It's about a person who is as about as immersed in hunting |
| 1:37.4 | and fishing as anybody in the United States right now |
| 1:41.0 | and who is also one of the leading chefs and instructors. |
| 1:46.0 | If you look at the new school of traditional cookery, they have a hunt school. |
| 1:49.8 | This is cutting edge stuff and Jesse's right on the front and I really appreciate him being here and proud to get this one. |
| 1:59.0 | Thanks again everybody. |
| 2:01.0 | We always try to convey, like, don't try to make sausage the same day that you're going to break |
| 2:07.8 | down your ribs and hams and stuff like that. |
... |
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