Nutrition & Health

On this episode, Branson and I discuss our current choices of food to help better achieve our goals to maintain a long healthy life style.

Episode Transcript

(00:00):
Bear with me.

(00:01):
Welcome to the Butchers Bow podcast where the hunt meets the harvest.
I'm your host, Jake Dilger, and I'm excited to share my passion for hunting and butchering
with you.
With 12 years of experience in the field and in the shop, I have just learned a thing
or two about what it takes to be successful in both pursuits.
On this podcast, we'll dive into the grit of hunting from scouting, tracking to shop

(00:22):
placement and recovery.
We'll also explore the art of game processing from field dressing to the final cuts and
everything in between.
But it's not just about the technical stuff.
We're also here to share stories of venture from hunting trips as well as my friends and
expert guests from the industry.
We'll talk about gear, strategy, and we'll talk about lessons learned along the way.

(00:42):
Whether you're a seasoned hunter or just starting out, whether you're a butcher or outdoorsman
or someone who just enjoys a good steak, I hope you'll join me on this journey and
we'll explore the intersection of wildlife management, sustainable hunting practices,
and the art of transforming wild game into delicious meals.
So tune in, subscribe, and let's get started on this adventure together.

(01:04):
I'm excited to share my knowledge, experience, and passion with you, and I look forward to
hearing from you too.
Let's get it.
Hi.
Wow.
We were just browsing over the KingCraft, KingCraft, KingCraft, Yeti sale.
It's only 20% off select items.
You can use code butcher's bow at checkout.
That's a lie.
That's not going to work.
I mean, you could use it.

(01:24):
It won't, but you'll still get 20% off if you go over it.
You'll get 20% off.
It won't be because of the code.
Hey, take your shot.
Jamie, pull up the sale, the Yeti sale right now, please.
We need a Jamie.
We need a Jamie.
So what are we going to talk about today, host?
So today, I want to pick your brain a little bit and see how you do things.

(01:46):
We want to talk about nutrition.
What exactly do we eat to feel our best to operate at our optimal level, both for work
and when we're out in the field?
Love it.
Love it.
Yeah.
Well, for work, unfortunately, we end up at a fast food restaurant a lot during the

(02:16):
day, but we don't usually in and out.
Yeah, usually in and out burger.
But besides that, that's about the extent of the junk food I eat and probably similarly
for you.
I know you guys eat super healthy in your house.
Most of the time.
In our house, we are pretty much whole foods.
So basically, if it hasn't been tampered with at any part of it's going from being created

(02:43):
to eating, it's a go.
So a lot of fruits and vegetables, a ton of meat.
And then if we ever do bread or desserts or stuff like that, it's always stuff we've
made at home.
And specifically the bread.
I cannot do the processed breads.

(03:04):
Something about my stomach.
I just get these terrible, terrible stomach aches and like pizza, anything with, I think
gluten is the word we're going for, anything with a lot of gluten.
Can't do it.
Homemade bread with simple ingredients, I can do it.
So we end up eating a ton of meat, chicken, beef and pork with some kind of vegetable

(03:26):
for dinner with very, very little starches.
And we all feel, I would all feel so much better for that.
And then the obvious stuff, which while we're on the topic, though, I want to go back to
the gluten.
Have you tried any gluten free alternatives?
Yes.
What are your thoughts on that?
Because I have my own opinion and I want to see if you line up.

(03:49):
Yeah.
Some of it doesn't taste great.
And I just don't even want to eat it.
Did you find anything that did taste good?
It's a good question.
Because the only thing is, is like my mom used to get those, the gluten free tortillas
and stuff.
Okay.

(04:10):
The gluten free breads and stuff.
Give a brand on any of those that were decent.
Because this is my problem.
You know how much I love carbs.
And I live off them, to be honest.
Trying to get away from it.
Huge carb guy.
But I feel like crap if I don't eat carbs.
So a few years ago, I actually had to get prescribed a gluten free diet because I had

(04:31):
some stuff going on with my guts.
And they thought it was a gluten intolerance.
And out it was not.
It was just overdoing protein and not enough hydration.
But for that, for about four months, I had to do gluten free.
It was terrible.
I felt awful, low energy.
All the, but that aside, eating the foods that were labeled gluten free, like gluten

(04:56):
free tortillas and bread.
The tortilla honestly felt like I put glue and sand in my mouth.
They were terrible.
They were just awful.
At that point, I'll just not eat a tortilla.
Exactly.
Which sucks because I love things like tacos and burritos.
A good flour tortilla or corn is just amazing.

(05:18):
And I don't think it's not the meal itself, but it is a perfect vessel to move protein
into your body.
Anything.
It'll hold the contents of a burrito like a baby.
It's just, it's more of a condiment.
Honestly, it complements the protein.
And it's a great way, good delivery system to hold it.
Just mopping up a plate of spaghetti with a piece of French bread and butter.

(05:40):
Oh yeah.
Texas toast.
Like, yeah, garlic bread is, it's just, it's a staple.
Hard to get rid of, but it's just so good.
And while we're on the topic, I can do a tortilla, a corn tortilla, flour tortilla, if it's made
in shop or at restaurant, right, with a few ingredients.

(06:02):
I think what my body can't take is all the preservatives that go into the over the counter.
Let's just say over the counter tortillas.
Or the process oils used to cook it.
Exactly.
Yeah.
And so I think like, like, tallow are so essential.
Yeah.
If I go to an authentic Mexican restaurant and they're making the tortillas in-house,

(06:22):
I can, and they're probably cooking it in large, which is just another great way to
go.
They love the large.
We love the large.
They love the large.
And so, yeah, it doesn't bother me at all, but any of the process stuff tears me up.
But that's funny that you, that's true.
Like if you didn't have carbs, you would be low energy, which Jacob can eat so much.

(06:44):
His metabolism is so fast, you can eat it and process it like nothing.
It'd be hungry like two hours later.
So on that note, mine's so slow.
How many calories on, in a ballpark do you think you eat a day that you feel optimal?
Not, you're not, you know, you don't have to, not a surplus and you're not going to
be like starving yourself where you feel like low energy, sluggish, that kind of logic.

(07:07):
You'd be surprised I could probably do like 2,025.
Okay.
So, and that's the average, you know, adult suggested from the government is about 2,000
calorie diet.
But there's days where I'll have 1,300.
Or a thousand.
Is that a low workload day?
It's when I get busy and I can get away with it, if I eat.
Because you're preoccupied?

(07:27):
Yeah, I'm, yeah, it's not on purpose.
It's not up, it's just, if I'm in town, I won't eat junk food.
So I'll wait a couple hours till I get home so I can cook like a beef patty.
So it's an unintentional intermittent fasting situation.
Yeah, exactly.
Which is similar with me because I'm not a big breakfast eater.
I won't eat until about 10 o'clock in the morning if I'm going to eat breakfast at all.

(07:49):
And I can get away with it if I'm eating, I can't get away with it if I'm eating junk
or if I'm eating empty calories.
But if I have a couple beef patties or if I have a chicken breast or eggs in the morning
with bacon, yeah, that stuff lasts me a long time.
And I lose weight on those weeks when I unintentionally intermittent fast.

(08:12):
That's when I always, I'll always drop a few pounds, which when I heard my back a couple
years ago, I had to lose weight just to get some weight off my back.
And that's what kind of started this whole thing.
And once I started losing weight, it made a big difference.
And that's when I started noticing I started feeling way better too.
And I have had zero stomach aches.
Like it's amazing how fast it sticks the problem going to a just pretty much a natural diet.

(08:38):
And we didn't, I mean, we don't eliminate it.
There's no no-nos in our house really just besides processed.
The only no-no is processed.
So nuts, like I said, homemade breads and stuff like we all sorts of stuff.
And a lot of like fatty, fat, rich, fat beef parts, cheeks, tail, stuff like that.

(09:02):
I'm struggling lately with the nuts myself.
I can eat a lot of trail mix and I mean a lot.
Granted, the kind I like has in the nims in it.
It's delicious.
It's probably my favorite go-to snack besides beef jerky or a snack stick.
Or I've heard recently through research that nuts are naturally inflammatory.

(09:28):
So that is a concern of mine.
I've been trying to cut back because I mean every other week I can eat two pounds of trail
mix by myself.
That's a lot of trail mix brother.
A lot of almonds, a lot of peanuts, cashews, etc.
Raisins are in there too.
But lately I've just not bought it.
It's just a grape that gave up.

(09:49):
You think about it?
You're not wrong.
Just sun dried grape.
On that note, jerky is just beef that gave up.
That's right.
That's right.
We might have helped.
Just beef raisin.
That's right.
It's a beef raisin, stripped beef raisin.
That's right.
That's right.
No, I mean in chocolate it's not bad for you but M&M chocolate is probably not.

(10:11):
Well it's because it's got the dyes on the candy and that kind of stuff.
I mean pick your poison, some's got to kill you.
I was crushed because I would buy these giant bags of mixed nuts from Costco and I thought
I had my snack nailed.
Right?
Handful of nuts.
It's probably healthier than eating candy.
Probably, except for I looked how they make it and it's fricking boiled.

(10:33):
They're baked with sunflower oil.
Yeah.
It's like to pour some MSG in there.
You're not really getting no unflavored, unsalted.
Unflavored.
Oh, so it tastes like shit.
Yeah, that's to be honest.
You got some old peanut butter in your mouth.
In a roundabout way what we're telling you is you'll never have anything good to eat
the rest of your life.
Oh, God.

(10:54):
Okay, another thing.
This just happened yesterday.
The kids got a monthly art subscription.
So for homeschool?
For homeschool.
They'll send them an art box and so it's an activity with a bunch of different components
and you have to read the instructions and build together your art piece.
So my wife opened it yesterday and she had some concern right off the bat because there

(11:16):
was a little, almost like a to-go cup for salsa, but it looked like peanut butter and
my son has learned it to peanuts.
So being the natural dad I am, I decided to open and sniff this container.
Couldn't get a lot off of it, so I took a little, I took a little nip and it was like
peanut butter but wasn't quite right and then I realized it was not peanut butter but it

(11:42):
was sun butter.
Are you familiar with that?
No.
No.
So yeah, it's for sunflower seeds to make peanut butter basically but sun butter.
Doesn't taste good.
It's very similar in line with the gluten-free tortillas.
Very gritty.
Ribbit.
It just doesn't taste, it tastes off.
Yeah.
Tastes like an off peanut butter.
Yeah.

(12:03):
So luckily he was safe.
Did she finish it or?
No.
No, he threw that away.
I think, honestly, I think the craft was a miniature pine cone and you cover it in the
sun butter, hang it from a tree and the squirrels eat it.
So it's kind of like a nature watching.
That's pretty neat.
That's what's the problem with America.
Now we're giving the squirrel seed oils.
Yeah, but that's fine.
Jack Kennedy's going to fix this.

(12:24):
Oh, well, one day, yeah.
I mean, rest in peace peanut.
Oh my gosh, don't get me started on peanut.
Well, but he ate the sun butter.
That's how the CIA got him.
Oh, the feds got peanut.
That was tough.
Yeah.
That was tough.
That squirrel, I mean, and we're killers.
We kill stuff for a living.
All right, peanut.
And we know that that's not cool.

(12:45):
Yeah.
Now he's up there with Harambe now.
That's true.
Anyways, bringing it back, I'm trying to cut back on the trail mix.
It is really good.
It's a good hunting snack out there in the field.
I don't think I've had any issues with it attracting animals.

(13:06):
It is a concern of mine though, because it is more of a fragrant snack.
What are you worried about attracting?
We're trying to kill deer.
No, I'm talking about like bear.
You know, because I keep a bear can if I'm in bear country, and I don't want them getting
into that stuff.
They say they're even attracted to like toothpaste and that kind of thing.
Black bears are woes, dude.
Yeah, but I would take my chances against a black bear over some people I know.

(13:32):
I just think a black bear is...
I feel like they don't want to mess with you.
Yeah, I feel like they're more timid.
Yeah, yeah.
You could get a strange one though, like maybe in a more populated area like Tahoe, where
they are used to people and they have not really developed that fear.
They've become accustomed to people, especially all the people trying to take selfies with

(13:53):
them.
I've seen some videos go south there.
We actually had that first black bear fatality in California.
Oh, recently?
Yeah.
Did he try to take a picture with black bears?
No, black bears are extremely anti-photogenic.
No.
They hate their picture taken.
Is that really...
I don't know about that.
I never heard about one.
I don't know either.

(14:14):
Broke into a house though, and ran second place classic.
They always do that if they're hungry.
But yeah, no, the homeowner was actually home and it killed the homeowner and then proceeded
to eat it.
Wow.
So that was...
But don't worry, Fish and Game got that bear and humanized them.
I'm sure they felt their need to do that.
Yeah, now that I can get on board with.

(14:36):
That's more reasonable than peanut.
Yeah.
I've never seen a bear around here, but we...
The only bears I had seen was from shore at Margarita Lake or Lopez Lake.
Yeah.
I'm talking about mountain lions now.

(14:56):
Now they're on their own.
Now we're on Predator's role.
You've seen a few.
I've never seen one.
I have seen a few.
Granted I was never very close or in any danger, at least I felt.
Most of them have been from a boat, seeing them off while I'm off shore on the lake.

(15:19):
They are crazy, powerful animals.
People don't really...
I don't know.
I feel like your general population does not respect the lion as much as people that are
in the outdoor community and understand what they do.
Oh for sure.
If you can just imagine how much damage a house cat could do to you, like if a house

(15:42):
cat really wanted to mess you up, you would be in for a decent little fight against a
house cat.
Yeah.
Now imagine a 200 pound house cat.
Even alone a bobcat.
Yeah.
Yeah.
It would definitely be, I mean I think it's more realistic to be afraid of mountain lions
than black bears for sure.
Well in the population I think is just much higher.

(16:03):
Yeah.
But yeah, being a predator over a kind of a hybrid scavenger, it's definitely, we fit
more in the prey category to them.
Oh for sure.
For sure.
And not to mention if they're just curious even, kind of like a, it's kind of like a
great white shark on land.
They'll still get close to you, study you.

(16:24):
They're so smart.
They're so quiet.
And how few of them are seen is the most amazing part.
Because they're super slick, they hunt at night, they have their paths, they have their
routes, they know how to avoid people.
You just never see them.
They're all around us and you never see them.
Yeah.
I mean they even come into town and take people's pets.
And they put quite a dent in our deer population here over the last.

(16:50):
And them and the vineyards, since the 90s our population of deer is probably less than
half of what it was.
It would be greatly beneficial to open lion hunting in California.
Luckily Colorado just had that bill struck down.
I saw that, good for them.
Yeah, they really rallied together.
Everyone in the hunting community came together and really pushed to educate the general population

(17:16):
there in Colorado on the benefits of predator control.
And I'm sure we're a great example here in California of how it's not working.
Well, and every year you hear about somebody getting attacked by mountain lions.
Or killed.
Yeah.
Be it out there hunting or just recreational, like running a trail.

(17:36):
Dude, that was so sad, those brothers that got killed.
The one or the two teenage kids, the brother got killed and the other one lived.
That is just heartbreaking.
And like, I don't even know, I don't know what state that was in.
I don't know if that was California.
I don't think it was.
I don't believe so.
No, I didn't watch.
It might have even been in a state where you could hunt them.

(17:57):
I believe they were hunting.
It just goes to show how easy it could happen.
Yeah, even when you are able to protect yourself.
It's just they are such skilled animals and hunters themselves that they fly in under
the radar and they act quickly.
Now, some politicians kid will have to get snatched up before they will do anything about

(18:18):
it.
I think it was about four years ago.
I remember hearing a news story down by the LA area, kind of like out in the canyons,
where a family of four was hiking.
Four.
That's a pretty large group.
It's a brave lion.
And it snatched a five year old up and took him up in a tree.
Luckily it had him by his backpack.
And the father was able to throw some rocks at him and get him to drop his son.

(18:41):
But yeah, it took him up into a tree.
And it was it was going to I don't know.
Do you think it was trying to protect him?
I don't think so.
No, no, it was going to snatch him and eat him.
Yeah.
Yeah.
Luckily he didn't do that in the tree.
You're also different outcome.
But yeah, that is.
So let's get back to nutrition real quick.

(19:01):
We're going back to nutrition.
But first, I'm saying if a mountain lion grabs my kid, I'm chances are low.
He's going to have a hell of a fight.
I'm coming in hot.
Double alligator claws to the eyes.
Cheeks out like my ties.
I mean, I'm going to be biting my glove brother.

(19:24):
I'm going to be ready to go.
He's going to look like Jake Paul.
I'm going to go into Tyson mode.
There's another word I was going to use there.
Tyson mode and take him out.
Probably die in the process, but I'm saying the mountain lion is going to have a bad day
too.
Going out swinging.
Yes, exactly.
All right.
So yeah, health and nutrition.
So what proteins are a main staple in your household?

(19:47):
I just want to compare.
A lot of beef.
We have to cut back on the beef because we eat so much beef.
We intentionally...
I don't believe there's any success in doing so.
Well, I'm...
Just because it gets bland to you?
Like you're tired of the repetition?
No, I could eat it every day, every meal and not get tired of it.
Too expensive.
What's your methodology for cutting back on it?

(20:09):
I don't have access to it.
Family has...
My family has naturally high cholesterol.
And I know that that's a factor.
So the more fish and chicken I can eat or the more wild game I can eat, I know already...
So your leaner protein...
Just chemically will be better for me.
Yeah, leaner proteins, which I prefer the choice cut of beef, but I eat a lot of fish,

(20:39):
catch our own fish, go on recently.
We've been eating a lot of tuna because we went tuna fishing this year and Yellowtail.
And then before we had an ocean boat, we would go catch lean cod and rock cod and that would
kind of be our fish.
And then chicken is the only thing we really buy.
We raise this year every year or two and we're eating on that.

(21:03):
Chicken's really the only thing we buy.
So to answer your question, I force myself to eat lean meats and chicken and pork.
Do you look for any specific type of chicken when you're going to the store?
Yeah, my favorite is the thigh filets because you can't overcook a thigh filet.
Bone in or boneless?
Boneless.
Skinless?
Skinless, boneless, thigh filet.

(21:23):
You can rid all the flavor.
No, man.
If you marinate those in like some...
Well, Mark would call it...
What was that?
Dengue d'Age?
Which is like a red wine vinegar...
Put it in the weed sprayer.
Oh my gosh.
That's how we apply it.
It's so good.
It's so good.
I would hope that weed sprayer would be new.
Oh, he probably just sprayed ground clear the week before.

(21:44):
Oh yeah, just a little bit of glyphosate, no problem.
Roundup's not.
It's purely glyphosate.
That's a myth.
I just hope he bought the premixed, you know, 50-50.
Not the straight.
Yeah, he didn't mix his own because we don't know how he'd mix.
God bless him.
He made it stronger.
Yeah, exactly.

(22:07):
But yeah, it's a really boneless, skinless thigh.
So it's for me a good bone-in skin on thigh.
I like that crispy skin.
It's a little bit of a mini-preump to my Thanksgiving turkey that I'm getting ready
here to prep.
Gotcha.
Gotcha.
So yeah, similar for our household.
I'll do some whole chickens.

(22:28):
I'll do a lot of beef.
A lot of ground beef, a lot of ribeye, a lot of New York's shrimp.
I'll try to stay...
A lot of hamburger patties, but I make them at home.
So I'll just take a one-pound brick and I'll divide that up into either third-pound or
quarter-pound patties.
Got a patty press at home, make it all by hand, season those up, let them come to temp, and

(22:50):
then throw them on the trigger.
Or we can cook them in a cast iron.
The boys love the hamburger patties.
We always do cast iron hamburger patties.
Carmas make a mustard-fried ones.
Those are always really good.
So basically like a homemade in-and-out flying Dutchman's sted up.
That's been good.
I need to do that more often, honestly.
Do eat some canned goods.

(23:12):
Not gonna lie.
Like my chili.
It's kind of a comfort food.
More processed, but still getting the protein in.
A lot of beans, a lot of meat.
I add ground beef to the chili a lot of times too, just to get more protein in there.
But yeah, the tuna you gave me from your last trip was phenomenal.

(23:32):
It was almost like a beef filet.
It was so tender when it was the first fresh like that.
Yeah.
You got back.
I can see how it got fishier as it started to age and vacuum.
Yeah, and the stuff you pull out of the freezer for sure.
Because I feel like other meats don't really change flavor profiles like that until you
get into an extended age, be it wet or dry.

(23:54):
So I found that really interesting.
But still, even the wild caught that you got was a lot more pleasant to eat in taco or
just by itself, seared in the pan.
Yeah.
Yeah.
The tuna's good.
I'm going back.
We're gonna do two trips next year and stock up again.
You could come home with a lot of meat, man.

(24:15):
I mean, those trips are expensive, but it's worth it.
You come home with a lot of meat.
It's all about how you want to invest in your food.
Yeah, exactly.
I mean, you're gonna spend that much money if you're gonna go buy that stuff in the
way.
We're gonna take a break here and fuel the truck.
Fuel the force.
Honestly, I'm surprised we even got here.
But yeah, we're definitely on the email.
This truck is thinking of running on fumes.

(24:38):
It'll be right back.
And just like that, we're back after our break from our sponsors, 76.
We call energy.
Oh crap.
Actually, no, you paid them.
That's not how that works.
We need a jerky sponsor.
We do need a jerky sponsor.
That's pretty much all I buy at gas stations is jerky.
Yeah, that's a lot of what we spend.

(25:01):
I mean, I didn't just get a deli sandwich though because I'm fiending.
Pushing back on those carbs.
I mean, this guy needs them.
I'm fiending.
At least it's wheat bread.
But still.
I'd still die.
I know, but my guts aren't a little bit different than yours.
So yeah, let's go over an occasional day of eating.

(25:22):
I'll start on this.
So recently, for the last probably six, eight months, my wife will make me a breakfast bowl
in the morning.
So it used to be breakfast burritos every morning.
Then now we've kind of eliminated that tortilla because I'm trying to get the carbs down.
It's good.

(25:42):
So eggs, bacon, and then I would do potatoes.
But as the last three weeks, substitute the potatoes for ground sausage.
So a big protein bowl in the morning.
And like I said, that won't be till like this time, like 10 a.m. at work.
I'll drink a protein shake.
And then after that, I'll usually try to have some kind of lunch, be it like a wrap, a sandwich,

(26:10):
or maybe a small like a beer steak, like a backstrap steak.
And then snack on some jerky.
Usually I get home.
Won't eat till like later, probably around like seven o'clock, maybe eight.
And I'll eat whatever I'm having for dinner that night.
Usually a lot of time it was going to be like a steak or a beef steak or chili chicken.

(26:35):
Those proteins that we're talking about earlier, sometimes we'll do some rice with it.
Or we'll go to a seafood flip, or we'll do like tuna steak, lobster tail, and then some
scallops or some shrimp on that.
Now before the listeners think we're just filthy rich here, we got a good deal on lobster

(26:57):
tails.
We're broke as a joke.
Yeah, bought a bulk case of lobster tail.
And that should get us through the year.
Yeah, the lobster and the seafood honestly is a treat.
It's like a one time a month and maybe every other month.
Yeah, just had to say that protecting our likeability here.
Yeah, I think each of us in the case, I think we've got 10 tails.
It's like $150 each.

(27:19):
Yeah, still steep.
I mean, $30 a pound, but that's the same that you would be paying for a beef tender to
loin.
So it's definitely better than what it would cost retail.
But at the same time, not eating it all the time.
Yes, very, yes, very, very selective.
Yeah, so that's exactly.
Special occasions.

(27:39):
Those are super good too, by the way.
Wild caught in Alaska.
Awesome.
Yeah, can't beat it.
Good stuff.
So how about you?
What do you eat on the daily?
So if I'm going to work, which we usually leave early in the summer time for work, I
don't ever eat breakfast.
I'm usually the only one up.
Our daughter's almost two.
She's usually still asleep.

(28:00):
My wife's just starting to get up and she's also not a big breakfast person.
She doesn't do eggs really.
So it's kind of hard.
I'm not a fan of eggs, to be honest.
Do breakfast with her?
Or out of pepper and hot sauce.
I can do five eggs for breakfast fried and be a happy man.
But you're eating just eggs, no sides.
Just eggs.
I like it.
I mix it in.

(28:20):
That's why the burrito bowl so essential for me is with that sausage and bacon, it cuts
the egg.
The potatoes did that too.
It was great.
But I'm trying to get away from that.
So yeah, more bread.
Yeah, I know.
I just feel so manly just hammering five eggs or just sitting down and just eating like
a pile of beef.
Cam's flash and he can eat like six eggs for breakfast.
I feel my muscles getting bigger if I just eat like four of them.

(28:43):
You know what I mean?
Yeah.
And so I'll do that.
If we have bacon, which we like every once in a while, I'm going to have a big reward
of bacon.
Love bacon.
Huge bacon guy.
Maybe one of the biggest.
Maybe one of the biggest bacon guys ever.
You'll never meet a bacon guy better than us.
China will be buying their bacon for me.
And then we'll do sausage.

(29:04):
Not a big breakfast.
Like bulk or lean.
Yeah, bulk breakfast sausage.
Not a big breakfast sausage guy.
Love lean sausage.
Hot Hungarian from bands, jalapeno, cheddar.
Sometimes we'll even do that with eggs for breakfast.
Yeah, that's on the top of my mouth.
And then every once in a while, Jamie will make biscuits from scratch, which I can do.
Can't eat a lot of them, but I can do.

(29:27):
But this is all if I'm home.
So like maybe it's a lot of Fridays I end up being home because we ended up working
Sundays.
So I take a day off to stay home and help.
So if I stay home, I'll eat breakfast and then sometimes won't even eat lunch.
If I do eat lunch, it's usually I'll pull out some ground beef and make up a couple
patties and I'll like slice up some onions and fry the onions.

(29:50):
And I'll just do sauteed onions on ground beef.
No, made in and out.
Yes.
Yeah.
Patties in the cast iron, a little bit of char on the patties.
Is that a little black crunch?
You know what I mean?
Yeah.
I don't need anything special.
How do you like your ground beef patty?
Cooked all the way through with a little bit of that crisp from that cast iron.
So cooked well pretty much.
Yeah.

(30:11):
Not medium hard.
No, I never mess around with ground beef.
How big are your patties though?
If you had to guess, is it like a smash burger, quarter pound, third pound?
Oh man, I'm making some three quarters sometimes.
I mean, if it's okay.
But how did you smash it a little thin so it cooks faster?
I like them thin because I don't like, I like, for me, the flavor comes from how much of

(30:33):
the burgers contacting the cast iron or the grill.
We are in the same camp.
Okay.
I enjoy more patties that are thinner than one big thick patty.
With the exception of Sylvester Burger, which I can do a thicker patty from.
Don't know why, don't know what they do to it, but it makes it more enjoyable than,

(30:55):
because if I make a thick patty at home and it doesn't cook all the way through, I just,
I don't enjoy it.
Yeah, sometimes they separate in the middle and they fall off if they're too thick and
I hate a burger.
It cooks uneven, even though it's, you know, a uniform patty, sometimes one side cooks
more than the other and you, yeah, it's just, it's inconsistent.
A nice thinner profile patty cooks more even.

(31:18):
Yeah.
And I do like that char on the outside a little bit of crispiness just gives it, it gives
it body.
It doesn't just mush.
It gives it that form.
Yeah.
And I'll take a burger on the cast iron over the smoker in 10 days out of 10.
Interesting.
Yep.
Don't need my burger with, I don't need any smoke on my burger patties.
None, prefer it without.
Yep.

(31:39):
You know what's been a game changer for our eating habits, which since we had Scotty,
our eating habits have gotten so much better.
We really focus on what we feed her, Scotty's our daughter, what we feed her.
And we think it's made a huge difference in her development.
Like she's getting milestones early, like she's cognitively, she's getting everything

(31:59):
advanced and like, yeah, and at the BS and she's getting the real animal fats and she's
getting the real proteins.
Even, I mean, we don't cut her, we don't, she's on the same rule we are.
She can eat anything as long as it's not processed.
So and a game changer for us has been the pressure cooker dude because just a pound
out a thing of protein that's edible fast on a night where you don't have time to like

(32:23):
barbecue or something, pull some deer out, pull some beef out, even cheap meats and stuff
like that, which Jake actually got me on the cheap meats and the pressure cooker.
Pop them in 45 minutes full of protein.
My wife loves rice, so we'll often just do rice and meat or broccoli and meat or asparagus
and meat and that pressure cooker is just a lifesaver.

(32:45):
It saves you from having to be like, I don't know what to do for dinner.
Let's just go get something.
Yeah.
You know what I mean?
That's the convenience killer dude.
And that's the killer man is like, we all work, we all have jobs, we all get home and
then you have to try to make a good dinner.
Like it's healthy.
Some nights you're not going to do it and it's like, it's just the worst and your go-to
is just let's just go get something.

(33:07):
For us loading shoots close, we'll just go get loading shoots.
Well not to mention it's so expensive too.
That's why we've really cut back too.
It's like, yeah, $50 every time you for two people.
Yeah, that's not even a fee to your daughter.
No, no, no, we don't help.
No.
That's a thing.
That's a thing.
Is that that little bit of convenience comes with a huge price tag?

(33:28):
Not to mention a tag on your health too.
Yeah.
Yeah.
And yeah, I mean, once you have kids, it really gives you good perspective on like why you
need to be alive a long time.
In your early 20s, you're just kind of flying through and you're not like, yeah, you want
to live a long time because everybody wants to live a long time, especially if you enjoy

(33:48):
your life and you enjoy what's going on around you.
And once you have kids, you're like, holy crap, I need to be alive for this kid.
What do you see?
A crow is eating a bag of, yeah.
A crow's stole.
A fernstool.
Some boy.
Yeah, on top of a fence post.
I thought he had a squirrel for a second, but then he knows a brown paper bag is ripping

(34:09):
apart.
You know what that crow's going to have?
Congested for failure.
I don't know the normal lifespan of a crow, but he definitely has shortened it.
He stole some four dudes, Carl's Jr. Burger.
So on that same avenue, what do you guys do for holiday meals?
Because if you're eating with other people, that can be kind of hard sometimes, trying

(34:33):
to make it work for everybody.
Yeah, I'll just be like, everybody will have their normal stuff.
My family will still do like all the normal stuff and then I'll just be like 12 pounds
or 30.
And I still like an ox sheet.
So you just stick to the main course that you know that it's going to be okay.
Yeah.
You're not going to go off venture into the stuffing, the potatoes.
Oh, no, I do every time.
I cheat, dude.
Oh, okay.
Oh, for sure.

(34:53):
So you do a ride off on the holiday.
But you don't want to slump into that habit throughout the rest of the season.
Exactly.
And that's what I used to do.
Since the first time I lost weight in high school, I would always get, I would never
got back to what I originally was, but I would always gain weight back and then lose weight
again.
And then gain weight back.
Yo-yo because it's like...
Fall off a bandwagon at the end of the year because it's holiday season.

(35:15):
Try to loosen up and then it just kind of takes over.
Can't get back on.
If you get off, you can't get back on.
The wagon keeps moving.
But what's totally changed now is like, if I just have the discipline to get back on,
you don't really, you know, you might lose a little or you might gain a little, but you
get back on track pretty quickly, realize like you just got to have the discipline to

(35:35):
like, yeah, I'm going to go have a blowout day Thanksgiving day, but then after I'm going
to get back on to drinking, get my gallon of water a day.
And then two, three days, you're like, you're back.
Even if you feel like crap after eating all that junk.
Which I mean, if your body is not used to it and you go ham on Thanksgiving or Christmas,
you're going to be just torched the next day.
Yeah.

(35:55):
That's kind of reinforcement to not do it again.
That's true.
That's true.
It's good.
To not eat that way all the time.
Good reminder.
Yeah.
Put you in check.
Yeah.
What about you?
You go all out on the holidays too?
I mean, I feel like you kind of got to me.
Yeah.
No, the whole family doesn't, but I definitely do.
I will.
Well, Matt, it depends.
If I think it's good enough, tastes good enough to eat, then I will.

(36:18):
But if it's something that I don't really even care for or enjoy, I won't venture off.
Yeah.
It's got to be pretty tempting.
It's got to be worth the sacrifice.
Exactly.
Yeah.
Got to get away the options.
Yeah.
Yeah.
But yeah, we also have multiple holidays per, multiple holiday meals per holiday.
Same.

(36:39):
So what we do typically is for my family for Thanksgiving, I'll smoke a bird.
Usually I've got 26 pound turkey and I'll brine that and smoke it all day on Thanksgiving
day.
We'll do stuffing, mashed potatoes, homemade rolls.
Our mix really good sourdough.
So we'll do sourdough rolls.

(37:00):
We'll break those.
Even the cranberry sauce, which is delicious.
No, it's not good for you.
But not a big cranberry sauce guy.
Really?
Nope, never have been.
Oh man, it's got to be from the can too.
It's got to have those ridge marks.
Oh man, you're an animal.
It is delicious.
You are something else.
It's just tart, it's sweet.
Love it.

(37:20):
Anyways, so along with that, that's what my family will do.
And then when I go to the in-laws house, we'll actually do a prime rib.
So I'm going to get a break up there because I can only eat so much smoked turkey, even
though it's really good.
And there's going to be a lot of leftovers.
So prime rib and I'll pretty much all the other same stuff, maybe some beans, some ranch

(37:41):
beans there.
And then it kind of flaps again because at Christmas, my family will do a prime rib.
And then their family for the in-laws, last year we did an out-coing and it was awesome.
So I might actually do that again this year.
But.
I'm a huge prime rib guy.

(38:01):
Prime rib with some creamy horseradish sauce.
Yeah, dude.
So I never got onto the horseradish.
Really?
But chimichurri, that's awesome.
Yeah, that is my move.
I do chimichurri with sauce with tri-tips sometimes.
Nice charred tri-tip chunk with chimichurri sauce.

(38:21):
Yeah, hard to.
Can't be to try.
I think I've cooked more tri-tip in my life than any other cut of beef, I'm sure of it.
It's just my favorite.
It's just the go-to.
It's the perfect amount of meat for a family.
It's good.
It's well, now it's kind of expensive.
It's used to be accessible.

(38:44):
You can eat it with, like, you make sure you can eat it with salsa, you can eat it with
ranch beans.
Tacos.
Slices.
Sandwiches.
Yeah, sandwiches.
My favorite is the next day when you have a quarter of a tri-tip left and you're making
your eggs for breakfast and you cut the tri-tip thin and you put the slices in the pan.
So then now the slices get a little bit of char on them.

(39:05):
It's almost like a crispy, like a...
It almost turns it into, like, a piece of beef Canadian bacon if that makes sense.
I'm falling.
So good.
So good.
So if you're not eating a tri-tip in steak form, like for a dinner or a lunch, is it
just meat or is it always better when you slice it thin, especially on the reef?

(39:25):
Yeah, for sure.
For sure.
Or you can chop it into, like, little strips.
I mean, if you're going to do that for tacos, you can do that for, like, your meat and meat
carbs and like them because I've always had an obsession with like chili cheese fries.
Mm-hmm.
Throw a little tri-tip on top for more protein.
Yeah.
It's just like a loaded boat, dude.
And even if you eat cold tri-tip, something about it sliced thin on the second time around.

(39:50):
Even if it's still cold.
Even if it's cold.
Even if you're eating it cold.
Yeah, it's like a piece of deli meat.
Well, obviously that's always been my testament to good, true barbecue.
If you can eat it cold as leftovers, you know you did it right.
Oh, yeah.
Yeah.
I'll give out my...
Chicken thighs tri-tip.
I'll give out my world champion tri-tip recipe right now.
Oh, that's an exclusive.

(40:10):
I want four county fairs and three different exhibitions with four different states.
Hit me.
All right.
Salt, pepper and lorries makes a chili lime seasoning and it's called chili lime lorries.
Salt, pepper, chili lime lorries is going to be your base seasoning.

(40:31):
You're going to throw your tri-tip on.
You're going to start cooking it like that normally and then you're going to come back
when it's about done.
When you've got about 30 minutes left on the cook and I cook them hot and fast.
I like that char.
I like the grid on the outside.
How hot?
Oh, on my smoke, on my...
If I do charcoal or wood, right on the fire.
Like a couple second handhold on the fire.

(40:53):
Pretty dang hot.
If it's on the smoker, I'll do and I'm in a hurry.
I'll go 400.
Wow.
That is real high.
For a smoker, if anybody has a tregror or green mountain at home or a pit boss or anything,
you know that's high.
Every time I go to 400 for hamburgers on the smoker, it catches grease fire.
Yes.
And you have to keep it pretty clean if you're going to do that.
Yeah.

(41:13):
No, you definitely have to keep it clean.
All of the sea wool burn, the crud out of your...
When my grill's dirty, I'll go 350, 340 and I'll just let it go longer.
But then what I'm going to do and with that tri-tip is I'm taking sweet baby rais, barbecue
sauce, original.
And I'm mixing in pepper plant sauce.
This is what we did at my birthday party.
Pepper plant sauce and you're basting it like every...

(41:35):
The pepper plant hot sauce, not the barbecue.
Not the barbecue.
The pepper plant original hot sauce.
Correct.
Thank you.
Yeah.
Mixed probably three to one barbecue sauce, the pepper plant, depending on how spicy
you want it.
And then you're going to let that stuff caramelize as the tri-tip's finishing.
By the time you pull it off, it's not like a wet tri-tip.
So you drizzling?

(41:55):
Are you drizzling the sauce on?
While it's on the grill?
Mopping it, baby.
Mopping.
Do you make it foil boat or anything?
Nope.
No container.
No.
Because you open air.
Yeah, open air because what you want is you want that tackiness created by that sugar
cooking.
So yeah, because you're cooking off the liquid and making it more of a...
Yeah.
Like a glaze on the glass.

(42:17):
Yeah.
Because you're reducing.
Yeah.
And then pull it off, always rest them.
Open air.
Never foil.
My rest them is what I do if I'm just at home by myself cooking one and then go to town.
Have you ever tried reducing that like in a pot beforehand before you mop it?
No, that'd be a good idea.
Make it more tacky.
Make it more tacky.

(42:37):
Yeah, no, I haven't.
For a marinade even?
I haven't.
Over night?
No, I haven't.
I wonder what a barbecue sauce...
Pop it in a bag and vacuum seal that and let it sit.
Yeah, what's a barbecue sauce marinade taste like though?
This just sounds foreign.
No, we used to do one at the old shop.
We'd do the honey teriyaki and then we also have the...

(42:58):
Ian's got the Yukon Gold tri-tip.
That barbecue sauce based?
It's debatable.
No, not really a sauce based, but it's the same ingredients you have in a sauce.
So I feel like it would carry over.
It's like brown sugar ketchup.
Gotcha.
Maybe it's something I need to experiment with.

(43:20):
Yeah, I'll try to marinade one with pepper plant and sweet baby rays.
So when you're doing the salt pepper-lauries mix, what kind of salts are you going with
for your normal salt?
Because isn't lauries just salt?
It's your seasoned salt now?
Lauries?
It's not a seasoned salt, it's called chili lime.
And it's chili powder?
Chili and lime powder.
Okay, so it's not like lauries, garlic, salt or anything like that.

(43:44):
No, no, no, no, no.
You'd be so heavy on salt.
That's what my concern was when you said salt than lauries.
When I think lauries, I think garlic salt.
The chili lime stuff, I would say is less than 3% salt.
There is a tiny-est little bit.
You can use it as its own, but there is hardly any salt.
So are you using just a regular iodized salt or are you using kosher or what are we doing?

(44:05):
Typically, we buy the sea salt.
Like a coarse ground sea salt?
The fine ground sea salt.
Fine, okay.
I don't really like the coarse stuff.
I feel like sometimes you can get a little uneven or it doesn't intergrate.
Disperse as much.
Yeah, I feel like the coarse is a good additive.

(44:26):
Like we do with a rancher's rub, that's coarse ground kosher salt and then there's normal
salt on top of that.
So it's a good disperse, but it gives you a little bit more of a texture too.
And the kosher salt's a little bit of a different flavor profile.
Yeah, I don't like the pink Himalayan salt.
Yeah, no, the salt taste is the best I get.

(44:50):
But yeah, I've never really experimented with a Celtic or a pink sea salt.
It's supposed to be better for you, but I don't know.
Salt in itself is good.
We need salt.
I definitely, yeah.
Another thing to explore and try out if you're looking for it.
Saw a guy the other night, tried to do a seasoned butter ball and he put that and wrapped it

(45:13):
and put it in the fridge.
There's like, it can get different herbs and stuff in it, like a garlic herb butter, made
into a ball, put it in the fridge, sliced it after he cooked his steak and used that
as a topper.
I thought I might try that for the prime rib this year.
So once it's resting, you just place that pad on there and it just starts melting and
coating the whole thing.

(45:34):
Or you could do it even after you sliced and right when you serve it, it's still hot.
You know what's overrated?
Steak butter's not.
You know what is overrated?
A1 steak sauce.
It's not being unpopular opinion, but it's just not good.
It's been around forever though.
It's been around forever, but it's just not good.
It just tastes like vinegar.
What year was that invented again?

(45:54):
Was it a one?
Yeah.
Wasn't it right in the middle of the Civil War?
I don't know, man.
Your A1 steak sauce history is much better than mine.
I believe it was invented right in the middle of the Civil War because that's during the
country great divide.
I think they tried to bring the country together by making a delicious steak sauce, which it
did back in the day.
But I think you're right, I think I'm burned out on A1.
Yeah, I'm out on A1.

(46:15):
As a kid, I was definitely into it.
Are you a big A1 kid?
Yeah.
Yeah.
Probably until like age eight or nine.
You think now that we've won America back, you're not so inclined to the stick?
I am not.
No.
You don't think we need it for our unity maybe?
No, honestly, I don't think that I don't think sauce is the way to go on a steak.
I think you're better off with just solid seasonings and herbs.

(46:35):
For sure.
For sure.
Unless it's chimichurri or salsa.
Yeah.
I'll fight you on that.
I'll fight you on that.
Or glaze.
To me, it's a little bit blasphemy to just A1 up a nice steak.
Well, and that's the thing is you just got to like change it up every now and then.
Break time.
Break.
Yeah, so, and I'm all four condiments.
It's not going to lie.

(46:59):
I enjoy a lot of different hot sauces.
I feel like it's, I use it as a food enhance.
What's your favorite hot sauce?
Yeah, I love it.
That's a tough one.
I feel like I don't board right away by saying the spice is the flavor.
I think my favorite hot sauce, you're talking about like my go-to or, or like ones that
I really enjoy because there's, I'm talking about you got to pick one the rest of your

(47:22):
life.
Oh, that's tough.
Um, I think top two definitely are Tapatio and Cholula.
Yeah.
If I, but if I can, I do enjoy branching out and trying like those meat hot sauces kind
of like that they feature on hot ones and that kind of deal.
What's your favorite niche hot sauce?
Um, I think Cayucas honestly, that one is really good.

(47:45):
Wow, that's hot.
A lot of garlic.
That came out of left field.
Really?
Yeah.
What we didn't expect of?
No, to me that's not even, that's hardly a hot sauce.
It's like a, what would you describe it also?
I don't know.
It's really a pepper surfing the wave.
And it's, it's cayenne with garlic.
Yeah.
I think the pepper fell into the water and it made them not hot enough.

(48:05):
Okay.
See that's the thing.
It's not that hot.
No, it's not, but it's really good on, on proteins like steak and chicken.
Yeah.
Yeah.
Also I, I, it's great on burgers.
I've had it and tried it with you at Sylvester's.
Amazing.
But I've never owned a bottle.
So maybe I haven't embraced the full effect of a Cayucas bottle.

(48:26):
Yeah.
And that's part of my, the way I test any hot sauce is I put it on a plate.
I put it on a single slice of sourdough bread by itself.
That way you get the full effect.
Wow.
Like I was saying that, that carbs the carrier for the flavor.
Uh-huh.
Yeah.
And that's your school bus.
Yes.
The hot sauce is for kids.
That is the, exactly.
Industry standard testing is the slice of bread or tortilla.

(48:50):
Oh yeah.
Yeah.
We're in sourdough.
We ain't messing with that store bought crap.
No.
But.
But that is, that would be my, you know, my more niche because it's not available
everywhere.
I, I do enjoy just tight tasting random hot sauces that I find either on that or mad
or in the store.
Did you ever buy that Habanero one that I sent you that I said was good on sandwiches?

(49:13):
Did you send it to me?
From Food for Less.
Yeah.
I sent you a picture of it, a Snapchat of it.
I don't believe so.
I visit Snapchat totally forgot.
Buy these from Food for Less.
It's uh, oh man.
El, something el.
El.
Something.
Yeah.
Something.
Yeah.
The something hot sauce.
But they have like a red, a green, and then a Habanero, which is like a, it's a bright

(49:35):
orange.
It's like, you can tell it's a, it's a deal.
The one in Passport?
Yes.
Yeah.
Okay.
Well, I'll try it on my way home.
It is my favorite niche hot sauce.
Okay.
By far.
Is it thick or is it thin?
Uh, thin.
Um, no granulates.
So it's very, very pure, saucy.
Um, and it's, it's a, it's a medium thickness and it comes in a smaller bottle.

(50:00):
With a little, like a squeeze top.
It's not a watery one, like a, uh, like a Tabasco or a, even a Tapatio, you can, it's
had watery, but there's written it.
Pop, pop, pop, pop, pop.
You know what I mean?
That's what a classic sauce is.
Whereas Cayucas is more of a thick paste.
And that's why it goes good on burgers.
It doesn't run out everywhere.

(50:21):
This Habanero stuff's in between the two.
Okay.
Yeah.
But it's pretty hot, dude.
It's pretty hot.
I like it because a couple of drops on there, the way a Habanero is, is like it's kind of
sweet right at the beginning of the first mouth feels kind of sweet.
But pretty hot.
I mean, does it induce pain?
Yes.
If you overdo it, it induces pain.

(50:41):
I like to put it on.
You, you being a hot sauce guy wouldn't bother you at all.
I got a gun in his back.
Yes he did.
You don't see that a lot.
Bless America.
Yes sir.
Trump is back.
That's how we know he's back.
Yeah.
If you see a guy with a gun and a gun rack in California.
Yeah.
We're so back, dude.
We're so back.
Yeah.
Give it a shot.

(51:02):
Give it a rip.
I feel like it.
I'll have to do that.
Yeah.
Because I mean like they make some hot sauces out there that it's not even flavor.
It just inflicts pure pain.
Yeah.
No, this is good.
It's got that.
Which is fun every now and then, especially when you're with your buddies to see reactions.
But as far as a daily driver, no go.
Yeah.
I was going to order one of those hot, one of those, those packs.

(51:24):
Like a, it's like a variety pack.
From the hot ones for a variety pack.
See, I was going to order one and see what those hot, hot ones are all about.
But I don't even think I want to go there.
I don't even think I need to do that to myself.
You want to go half in on it?
Make it an episode?
I'm down.
I'm down.
I'm down.
Okay.
We're going to do a hot ones challenge.
If you're going to twist my arm.
Let's put that on YouTube.
I'll do it.
I'll do it.

(51:45):
We have to do it something, make it more original though.
That we can't do chicken wings.
What can we do?
Yeah.
We could do something a little more in line with what we got going on here.
Beef cheek.
Beef cheek tacos and you just keep lining.
We'll make street tacos.
And you just keep lining with a new sauce.
I'm so down with the little tortillas.

(52:05):
Yeah, of course.
Street tacos.
Yeah, yeah, yeah.
All right.
Down.
So down.
Onion and cilantro?
Of course.
Can't wait.
We got to have a bucket of sour cream to cancel out when we get to the hot ones.
I'm just going to have a gallon of raw milk.
Speaking of milk, what do you drink?
What do you guys drink?

(52:25):
Not milk wise, but what is your intake of liquids, you and your family?
Okay, so I try to do a gallon of water a day.
Beautiful.
Most days and I get pretty close, especially because I try to have that.
It's not a true gallon though, because a lot of times it will be for winter.
But for most of the time of the year, I have ice in the jug too.
Yeah.
But I'd never take the ice out, so it does melt, so I get sour eventually.

(52:46):
Yeah, we're counting hairs there.
Yeah, exactly.
We're going to approximate a gallon of water a day.
I will also do some kind of electrolyte mix, be it like an LMNT or a non-nothic night
or something caffeinated with a little bit of sodium in there.
Just salt water sometimes, just a little bit of that salt sprinkled in some water if I'm

(53:07):
feeling a little like sour or anything like that.
And that's if I don't have access to an electrolyte mix.
We call it getting lit.
Getting lit.
The Gatorade makes the electrolyte.
Oh, yeah.
And it's electrolyte.
It's not electrolyte.
It's spelled electrolyte.
But does it have...
It's very salty.

(53:28):
It's got dye in it though.
I'm sure.
I'm sure, yeah.
Yeah, some of my...
RFK is going to take that down.
I'm sure.
That's good though, man.
Maybe they can just make it without the dye.
They're guys.
That's all he's asking.
It's all he's asking.
Sounds reasonable to me.
I don't give a crap what water it is.
No, I'm all in, dude.
Make it clear.
Make it poop colored.
I don't need to dug it.
So, it's not gonna burn.

(53:49):
If it tastes fine, it tastes fine.
As long as it's not brain giving me brain cancer.
That's a solid upside.
Yeah.
So, we'll do that.
And then we'll do raw goats milk if we're gonna do any kind of milk.
We'll do...
We'll go back to cow.
Okay.
How should I store bought cow's milk?
Yeah.
Yeah.
Your average grocery store milk.

(54:09):
I'll get down on some chocolate milk every now and then.
Two is kind of a treat.
Yeah.
But that's, you know, probably once every other month kind of deal.
And Jake's like metabolism and body style, I would say Jake's metabolism and body style.
He could probably eat junky and look fine.
I have in the past.
And not really, doesn't really change much except for how he feels.

(54:32):
But on the other hand, if I gain weight like nothing.
So if I were to eat like him, I would gain weight super fast.
But at this point, we both do it because of how we feel.
And hopefully longevity.
And that's other things.
You said earlier, you want to live a long time.
I hopefully am not correct.
I hope I am correct in assuming don't want to assume.
But if it's more aligned with how I feel, not only do I want to live a long time, but

(54:56):
I want to be at a high quality of living for as long as possible.
Yes.
I mean, I don't want to just be alive, but I want to be able to move and live the way
I want.
I want to be playing catch with my grandkids.
Yeah.
I want to be able to, you know, once I'm 50, you know, I hang out with the grandkids,
take them on adventures.
I don't want to be stuck in a house or be able, you know, you can't bend over to pick

(55:20):
up a ball.
Yes.
I want to be able to, you know, honestly, I'd like, I optimally, I'd like to be healthy
enough where I can pack a beer or an elk out.
Yeah.
At, you know, at the age of 50 plus or 60.
Yeah.
Or like, you know what I always think about, which is probably never going to happen.
What if shit hit the fan?
And what if you actually needed to be in shape?
Nobody realizes like, if you had to walk, then you're behind the ball.

(55:43):
If you had to, like, if you even, most people, if you even had to run a mile.
I'm just saying like, little bit.
Yeah.
That's a small shot hitting the fan.
That's not a big hit down and you had to walk to town to get a hold of someone.
Exactly.
Or if you were in a car accident and you had to carry your kid a mile down the road to

(56:04):
get help, or even 500 yards away from the accident, how if it's on fire, how devastated
would you be if you could not physically do that?
Like that to me is the most important thing.
It's like, dude, you're the man of the family.
You can't even take care of yourself, let alone your kids.
Like you need to be in shape, not so you look good when you go to the beach.

(56:26):
Like you need to be in shape because there's actual shit that happens that you got to be
in shape for.
You need to be self-reliant.
Yeah.
Be a self-rescuer.
Yeah.
Because no one is coming to help you.
Yeah.
No.
And especially now is.
You can't rely on that.
No.
You can't rely on that anymore.
But, yeah.
You can't stop some.
Yeah, I know.
That was a gross exaggeration.

(56:50):
But still, screw her while we're on it.
While we're on it.
Make America great again.
All right, I got my bit out.
We're not political.
No, try not to be, but we are.
But we're convicting in our beliefs.
Exactly.
And you know what, I think what is going to happen in America health care or food wise,

(57:13):
food and drink wise is one of the best things that's coming from all of this.
Along with everything else that made this such an important election for like the future
of the Republican Party, the safety of American people.
Yeah.
Freedom in general.
Your rights, right?
And on top of all that, let's give it up for the future.

(57:35):
For the impact it's going to have on food and drinks because, you know, America is toxic.
It seems like we're finally going to get on board with the rest of the world.
And it's crazy that we're the only country, dude, that allows people to eat this stuff.
It's like it's toxic in other countries.
Labeled as toxic, illegal substances in other countries and we're just throwing it in lucky

(57:58):
charms.
Well, as we both know, that's no coincidence.
It's because it's been basically paid for by lobbyists and large food processing companies.
Yep.
They pay to permit it so that they could make more money.
Yeah, it's a pretty sick spider web of operations, the whole thing.

(58:21):
Speaking of drinks though, every morning I do like to have a cup of coffee, which is
probably actually two cups because it's a tumbler, but still, that has been a staple
for a long time and I don't see that going anywhere.
I'll do four.
Sometimes I feel like I'm in a fight with the coffee and I have to win.
I'll go four cups, dude.
I think if I go four cups, I'm going to get kind of jivery on the cafe.

(58:43):
Yeah.
You know what?
I'll take it.
I like that.
It's like a little bit of high.
Living on the edge, huh?
Yeah.
Yeah.
It's almost like, you know, like it'll almost make a boring morning a little excited and
you get the jitters and you're like, dang, man.
I'm an eye hit, man.
I overdid it this morning.
The only time I really get that though is if I don't eat and then like, yeah.

(59:04):
Yeah.
But if I eat, then I can definitely consume more.
I can put down the coffee, but I like stimulants.
Like I, you know, clean bill of health nowadays, but the coffee helps.
The coffee helps.
Yeah.
And I do milk and my coffee, only milk.

(59:26):
I don't do sugar in the coffee.
And then I only drink water and beer.
The only time I've, the only time I add milk to the coffee is if I'm going to, like an
iced coffee situation for like an afternoon or if it's like a stupid hot day in the middle
of summer and I just don't want that coffee, then I'll do a splash of milk and beer.
Yeah.

(59:47):
That's just great.
The hot black coffee is just, just makes you a little more, man.
It's just one of those things that makes you a little more manly.
That's just, that's definitely boosts.
It's just testosterone boosts for sure, man.
That's hard to do.
I mean, I'll do it.
I'll do it.
No problem.
I got him.
Dang it.
This.
Hunting squirrels with the truck.
But straight black coffee is just a little bitter for me.

(01:00:09):
Just need a lot of milk.
Just need a little bit of milk.
And then water, lots of water.
I think you can get away with a lot more if you're drinking a lot of water too.
Just to do it.
So you're just, I mean, you're just, yeah, if you're constantly cleaning your system out
with a bunch of water.
A little bit of tea.
Love, ice tea.

(01:00:30):
Yeah.
But sweet or not?
Nope.
No, just straight ice black tea.
When I went to college in Oklahoma, the sweet tea thing in Oklahoma was massive.
It is unreal.
If you drink regular tea in Oklahoma, they think you're on a diet.
Well, in the crazy thing too.
They're like, why are y'all trying to get skinny?
When I went back to visit you, I had sweet tea with every meal.

(01:00:51):
Literally every meal.
I didn't drink any water until I accomplished it.
Neither do they.
And I drink, every time we went out to eat sweet tea and it was delicious.
That's a problem.
You can't really find, it's not the same.
Even the process manufactured bottled stuff here.
Not the same.
No, it's not.
Oklahoma sweet tea.
No, it's not because they make the tea like regular tea, then they just add it dumps and

(01:01:13):
dumps of sugar into it.
Yeah.
It probably gross amount because I can never replicate it.
It is a gross amount.
It is a gross amount.
Yeah.
But it is delicious.
Yeah.
It's super good.
It is super good.
I'll get on with a black or green tea iced.
Yeah.
I do zero tolerance on sodas.

(01:01:33):
Well, that's the thing I've been trying to do.
That's the one thing I won't cheat on.
The last time I had a soda.
I'll try to get a fountain like iced tea or whatever.
I found drink instead of a soda.
Yeah.
I gave up the sodas and then the last time I had one, I had a sprite.
So I figured that'd be the least, like, guys.
How did it taste to you?
Dude.

(01:01:53):
I think you were eating spoonfuls of sugar.
But like a gross amount, right?
It's crazy.
Because I had that.
You were not used to it for a while.
You had like a Dr. Pepper in your iced chest.
Yeah.
I drank that.
Honestly, it was not enjoyable.
No, like syrup.
Yeah.
Just kind of nasty.
Yeah.
I don't think we're, I mean, I know we're not supposed to.
Our bodies are not supposed to consume that.

(01:02:14):
I don't think so.
There's a reason that once you don't have it for a while and you go to try it, you're
like, whew.
Well, there's also.
There's videos of guys going to like these remote third world countries and bringing
like candy and soda or like a bag of chips and you'll see them try it, spit it out.
Like they won't, like they'll try it and it's grossed them because it's like, like,

(01:02:34):
they're actually probably eating closer to how we're supposed to be eating.
Well, there's also a reason the Highway Patrol will keep a, like, case of some kind of coke
in the back of their cruiser.
Blood coagulation?
No, it takes the blood off the concrete.
Yeah, it eats it up.
That's crazy.
And you're putting that into your gut.
Yeah.

(01:02:55):
And that's the best idea.
Dude, there's people that drink it for breakfast and there's people that drink it all.
If I, a case a day.
I could not do that.
I know.
Even if I try to think I'd throw up.
Yeah, that's crazy.
That's crazy.
One every now and then, like, that's, that's all right.
But the, yeah, all the time, you know, can't, can't do it.
The killer for me, my, everyone's got their, their vice jinks.

(01:03:17):
You owe me a water.
Got it.
Beer.
Beer is my kryptonite.
And so, like, I just love beer.
Guilty.
It's my guilty pleasure.
And it makes me pretty, my, my inflammatory inflammation goes up.
I get real puffy.
So it's not going to be, but I'm not going to.

(01:03:38):
Yeah.
Like I don't feel, it doesn't make me, it doesn't give me a stomach ache like bread does.
And so it's not as effective on this.
Which is ironic.
Because I feel like it would.
Yeah, no, I know.
All the wheat in it.
As Jake's cracking open a sandwich.
Yeah, I'm sorry.
And, but anyways, yeah, if I drink too much beer, like, I definitely will get like a stomach ache,
which is ironic because we're not, we're like complete opposites.

(01:04:00):
You've got the iron gut, dude.
I'm really bummed about how few jerkeys you can get that don't have sodium nitrate.
I mean, it's like.
It's preservative like anything else.
It's going to make it shelf stable.
It's just like cured in smoked sausage.

(01:04:21):
I've been trying to use less, like eating less of that lately.
Very difficult.
So if you're going to eat like a summer sausage or smoked sausage, like I said.
Yeah.
And like in the industry we're in about you added products.
I mean, dude, that's what we like.
Yeah.
That's what we're after.
Exactly.
That's the spice variety.
Bacon and smoked sausage.

(01:04:43):
Yeah.
And you can buy those uncured products, but they're not the same.
They don't taste the same.
They're going to handle differently lower shelf life.
They're all alternatives though, like Jack links with her Sweden hot that there's
no nitrates added to that, but they use pineapple powder.
Other companies use celery, beet juice powder, all cherry powder, very expensive

(01:05:06):
alternatives.
So you do see the price reflected in that, but when they're doing on a large
scale, it does help bring the price down.
So it's hard to do, especially if you're doing it at home or you end up having a
jerky that you have to refrigerate, which is okay, but it definitely loses its
luster, especially if you're going to use it for like a field snack.
You're out in the back country because not gonna last as long.

(01:05:27):
Yeah.
Sodium nitrate just sounds mean.
It does.
But I mean, it's on purpose is to fight off and rent, bake a hospitable,
inhospitable environment for bacteria and pathogens.
Yeah.
So you're making the food safer in a way, but net necessarily healthy for you in

(01:05:48):
the long term.
But I'd like to see a long term study performed on the effects of sodium nitrate
being consumed.
Yeah.
It's like, yeah.
Me too.
It's like the tooth fairy.
I'm just really glad it was there.
But I don't know enough about it to know if it's real.

(01:06:10):
Like the fact that it's like everyone says sodium nitrate is not good for you.
You know, I said, yeah.
I'd like to see the proof.
Me too.
Me too.
And it's hard because when you go to a gas station, dude, you can't just go buy a
bag of chips.
That stuff's littered with all the crap we're talking about that makes you feel
bad, which is crazy because they taste delicious.

(01:06:31):
Yeah.
Yeah, dude.
Throw in the MSG.
MSG is literally a thing that just makes you want to eat more food.
It's like, it's just sounds like I need more MSG.
I'm going to gain any weight muscle mass.
I mean, I think, I don't know.
I don't know.
I think the war on MSG is coming.

(01:06:52):
RFK, MSG seed oils and dyes.
Yeah, we'll see what he declares war on.
But then here's the anomaly.
I don't know.
Hispanics and Asians use MSG more than anyone.
Lowest rate of cancer.
Thank you.

(01:07:14):
I don't know what to do about that.
I speak Spanish fluently.
Does that give me a better chance to eat MSG and not get cancer?
I don't believe so, but your port of Eugene's, I believe those.
Yeah.
People are better resilient.
So that's true.
They were probably putting MSG on the whale blubber and the Azores.

(01:07:36):
Family was whalers.
So they probably had to borrow MSG.
I don't even know where you harvest MSG from, but I don't think anything good can come of it.
No, I don't think so.
I don't know where you harvest MSG either.
It is delicious though.
You want an MSG tree though?
I think you'd be the guy to have an MSG tree.
I consider it.

(01:07:58):
That way I can make my own chicken.
You just go out there and shake the tree and the powder falls off.
I wish you could order extra MSG on orange chicken from Panda Express.
I think they already put extra on it.
I'm sure there's a fair amount, but that's what makes it so delicious.
Let's be honest.
I made orange chicken at home.
It did not touch Panda's.
Not enough chemicals, dude.

(01:08:19):
Not enough.
It's too organic.
We all were going on about an hour here.
So, we've got to get on to the next job.
Is there anything you'd like to say?
Anything you'd like to plug?
Our sponsor, Yeti Coolers.
Joe Rogan, we're coming after you.

(01:08:41):
Follow and subscribe.
A couple more followers for a million.
We're almost there.
We need a few more and we're going to be there.
Where can they find you?
I have no idea.
Oh, come on, Branson.
I don't know.
What is this?
What are we on?
This is the Butchersbow podcast.
No, I know.
Where did they find you?
What platform can they...
Oh, I'm a hard guy to find.
I don't want anybody finding me.

(01:09:02):
But where can they find our podcasts?
So, it's on pretty much every platform that is available.
Apple, podcasts, Spotify, YouTube.
I'm even told that Samsung has some kind of podcast software,
which I am not aware of.
Apparently, we have a lot of listeners on there, so shout out to them.
Love our Samsung listeners.
Oh, my gosh.

(01:09:25):
Have you ever seen Tokyo Drift?
Have you ever seen the movie Tokyo Drift?
Yes.
Holy moly.
Where were we?
I have no idea.
Okay, we almost just got in a car accident.

(01:09:47):
Back to our plug.
Joe Rogan, we're coming for you.
We're coming for you, Joe Rogan.
Also, if you're on Highway 46 coming into Paso,
and it just slammed on its brakes at a yellow light in front of me for no reason,
thank you.
Thanks, Elon.
We've got to stop and clean our pants.
That was terrible.
We like Elon.
Yeah, we don't, seriously.

(01:10:09):
Thank you.
You made good brakes.
Oh, man.
Anyways, yeah, we're on pretty much every platform you could think of.
A lot of content going on on Instagram,
especially under Butcher, under Scorpo.
Yeah, so if you want to see more content there,
if you just didn't learn from Instagram to follow the podcast,
then you can go there to look for it.

(01:10:31):
Anything else you want to add?
I don't think so.
I'm on Instagram too, but Jake does a much better job of posting these videos and stuff.
I'm going to start to try to be better about that,
but you'll find mine post her tagged on almost all of Jake's videos.
Pretty much.
Yeah, thanks for having me.
We'll do it again.
I like doing these weekend things.
We're out working right now.
We're like driving from job to job doing this podcast for the people that don't know.

(01:10:56):
So we'll be hearing some kind of like highway noise.
That's why.
Or almost automobile accidents.
That's also why.
Yeah, it's all about that.
Yeah, I like doing this.
I think we might be working next weekend.
So maybe another one coming down the line.
Watch out, Joe.
Sounds good.
Right on, ma'am.
On that note, sharpen your skills, elevate your game,
and we'll see you on the next one.