June 3, 2025 • 25 mins
This podcast delves into the intricacies of barbecue culture, with a particular emphasis on the significance of quality ingredients, specifically celebrating the merits of Painted Hills Natural Beef. Our conversation revolves around recent culinary endeavors, notably the preparations made for Memorial Day, where we share our personal experiences and techniques in barbecuing various meats. Additionally, we explore the implications of importing beef, addressing the inconsistencies in quality that often accompany such practices, and the importance of maintaining high standards in our culinary choices. The discourse extends to the broader context of food economics, particularly in relation to rising costs and consumer behavior, underscoring the essential nature of food as a pivotal aspect of our existence. Ultimately, we reaffirm our commitment to the art of barbecue while advocating for informed and discerning choices in our culinary pursuits.
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Companies mentioned in this episode:
- Painted Hills Natural Beef
Mentioned in this episode:
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
Welcome to Barbecue Nationwith JT's After Hours conversation
that took place after thebroadcast ended.
Hey, everybody, it's jt.
And this is a special versionof Barbecue Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Welcome back to Barbecue Nation.
(00:32):
I'm JT with Ms.
Leanne and Mr.
Homer from the Turn It Don'tBurn it studios.
We've got a lot of holidays, alot of barbecuing coming up.
For most people, we, Dan and Ido it all year round.
You do it all year round, butthat's coming up.
It's.
It's here.
I mean, it's just here.
We just knocked out MemorialDay weekend.
(00:54):
What'd you.
What'd you cook for Memorial Day?
Well, we hid out.
Memorial Day is a weird thingaround here.
We have lots of people come toour country because they like us.
And we have a biker rallycomes out here, traffic picks up,
it gets crazy.
We typically just kind of hide out.
Of course, a lot of times it'sraining here in the Northwest, but
(01:15):
we hide out.
I cook some burgers and I cooksome pork ribs on Friday with that
pig powder that it was China.
Came out just right.
Did I do anything in between?
We did a chuck roast,actually, in the ninja of all crazy
things.
Yeah.
Which is real anti MemorialWeekend smoke.
(01:38):
But anyhow, it came outperfect, so that's what we felt up
to.
And Ms.
Leanne, what did you knock.
Out on the grill to celebrateNational Hamburger Day on Sunday?
So that was a given, asidefrom, you know, being at the food
truck this weekend?
Did a reverse sear skirt steak.
(02:00):
Oh, cool.
Delicious.
Oh, delicious.
I love skirt steak.
That's another one of thosemeats that really didn't cost a whole
lot back in the day and nowgone up.
Still reasonable, but, yeah, delicious.
That's what I did.
How about you, Jeff?
What did you cook?
(02:21):
I did.
What the hell did I do?
Well, first.
First I figured out that I ranout of pellets, so I had to get some
pellets for the pellet grill.
And then I thought I would bereal smarty pants, and I cleaned
my gas grill and now itdoesn't work.
(02:44):
That happens more than you think.
Oh, yeah.
Oh, yeah.
I got the pressure washer onthat thing.
It looks shiny, but it's not working.
Anyway, did some steaks, did acouple Painted Hills ribeyes, did
some chicken wings, made somecandied bacon because I had some
(03:05):
leftover from the TV show theother day, so we'll use that up.
And, you know, it was just a.
Generally.
And we're kind of like Willand Gab.
We.
We hang pretty close onMemorial Day.
We don't go out and ventureout to the.
To the wild side, you know.
Did some work here on the.
On the yards and the house andwatched a couple movies, and that's.
(03:29):
That's actually kind of theway we like it.
So I went to the driving range.
You did?
Awesome.
I did.
Are you getting tuned up to dothe golf show with me?
I.
I'm trying.
I seem to do really well whenthat truck drives across and I have
something to aim at for some reason.
I can hit the balls reallywell when he.
So I encourage him to zigzag,but he.
He doesn't listen.
(03:50):
But, yeah, I went to thedriving range because it was really
too hot to play 18 or even nine.
So, yeah, I'm trying to get mygolf game better.
So that's.
Well, when you come up, youwill be playing a round at the Kinzu
Open.
I can't wait.
I.
And I'm.
And I'm prepping for that.
Yeah.
(04:11):
The Kinzu is quite the golfcourse, and Will has a lifetime membership
there, so we can play.
Yeah.
I should.
I pay for it, and then I don't go.
So.
Yeah, that's it.
You know, I want to.
I want to get back onsomething here a little bit, just
(04:33):
for a minute.
The.
The import.
Are we doing after hours now or.
Yeah.
Yeah.
Okay.
Yeah, yeah, we're still on after.
I just wanted to know if wewere open.
Were you asleep when I did the intro?
Kind of intro.
Did a little nonchalant,didn't it?
Yeah.
By the way, it's after hours.
Okay.
Well, it's kind of cash.
This morning, you talk aboutimport beefs, and I.
(04:54):
And I was being sarcastic, butnot about the quality.
I.
I had some people send me some samples.
The beef was from Venezuela,and they were.
They were out there, you know,hyping this stuff is the best thing
since sliced bread.
(05:15):
The.
The.
It was so different andtougher than hell, if I remember
right.
Because we cooked it at Will'shouse, and.
I.
It.
No, it just wasn't working.
And I think once you get intoeating a quality beef like Painted
Hills, you set your standardspretty high.
But even thinking that I coulddo something with this, like on a
(05:37):
show or something, you know,it was pretty.
Pretty tough.
Not just the beef, but it waspretty tough to work with.
And Will Made some comments,and Gabrielle made some other comments.
Oh, I remember.
But I just.
What I'm trying to get at isthe quality.
And you said consistency.
(05:57):
And consistency is good.
And that's one of the thingswhen you import products, especially
agricultural products that arealready processed and stuff, you're
never sure, 100% sure of thatquality you're going to get.
Because I've.
I've done a lot of them.
I've tried a lot of them.
To me, it's kind of the samewith everybody's pitching the wagyu
(06:19):
stuff.
Wagyu's just very fatty beefto me.
That's if you love it.
Me, I'm not gonna.
If I'm gonna start a hugedebate if I start talking about that,
but I will say I experienced apiece of wagyu that I ended up not
even finishing and throwing out.
And it wasn't my cooking method.
I know a lot of people say Ihave to cook it right.
(06:40):
Yeah.
You know, and I cooked it hotand fast in an iron skillet, you
know, and.
No.
And maybe it was just a pieceof meat that I had, but it was inedible.
I'm with you.
I'm with you.
And if people want to take ashot at us, go ahead.
They're gonna.
But, you know, I saw somebodythe other day on Twitter, they had
(07:03):
these.
The little.
They look like little square stakes.
Yeah.
Kind of like the little onesyou send stakes.
No, no, there's.
They're 2 inches by 2 inchesby 2 inches type thing.
White Castle.
(07:23):
Good on you.
But they had them.
They had them out there.
This was on social media, andthey were saying, aren't these beautiful?
I thought it was Spam.
Not computer spam, but Spamout of a can that they'd wiped off
all the gelatinous crap off of it.
And I looked at it, and theywere saying, oh, no, aren't these
beautiful wagyu steaks?
(07:43):
And I.
I'm sorry, folks.
You can be mad at us if you'remad at me if you want.
Don't be mad at Leanne orWill, but I just can't do that.
I think I saw those.
I.
I didn't look that up, butthat has to be either out of the
brisket or out.
Or trying to upgrade a topsirloin or something solid like that.
You wouldn't.
You wouldn't.
The.
The things I'm thinking is, Ithink about a wagyu animal and all
(08:06):
the pieces that come out of a steer.
Right.
You wouldn't.
You wouldn't chop up a highvalue rib steak or a New York or
a, or a tenderloin.
All those can sell on their own.
But then you get into other pieces.
You got a clod heart and abrisket and a, and a chuck eye and
you got all these other thingsthat you got to market.
Somehow the wagyu guy's gonnahave to do something.
(08:29):
I agree with you.
Yeah, I don't.
The only thing that saves thewagyu guy is a, is a wagyu animal
doesn't have a butt.
What do you mean?
Well, every animal we'vedomesticated, we've built a butt
on a rear end.
The, the rounds in the backend because there's more weight,
(08:52):
there's more weight there thanthere is in the shoulder or build.
That you look at a, look at adeer, look at a giraffe is an extreme,
of course, but every wildanimal has no butt.
A buffalo has no butt.
A beef cow has a butt, has around, has all this meat in the back
end because we want meat on an animal.
(09:14):
And so if you look at a wagyuand I should pull some pictures up
here actually, because we sawthem in Australia, they've got no
butt.
They're like a wild egg.
Why would you create the butts?
Breeding.
Just breeding.
Through breeding?
Yeah.
Through selective breeding.
For thousands of years they'vebred animals to have like a hog,
you know, hogs, they used to breed.
(09:36):
Well, they still breed, youknow, hogs, but they've refined them
now so perfect that they'reall perfect.
But they, they, they breedthem for that, all that stuff.
The 4H judge goes to class andtells the kids, look at this animal
and it's better confirmationbecause of this and that and that
and this and all the stuffthat the race guys bet on at the
H down, bet on the horses downat the track, all the confirmation
(09:59):
things.
Well, that's the same thingfor cattle, but, but a wild animal
doesn't have a butt and awagyu doesn't have a butt.
But they turned it into wagyuburgers and they sell wagyu burgers
every damn where.
I just don't know how you, howthey don't.
They're not so fatty you can'teat them.
That's the part I don't have.
Figures.
Yeah, yeah, they did that withthe, you know, show horses and a
(10:20):
couple of the breeds who shallremain nameless.
But all of a sudden they cameout with these horses that had, you
know, elephant butts type thing.
But and they really looked outof balance.
I wouldn't want to try to rideone of the bastards, but this is
after hours, so I can say that.
(10:40):
But, yeah, it's just throughthe breeding, but the balance, too,
you know, and.
And getting more meat on thecarcass, on the skeletal structure
and all that like that.
But I.
If you saw those same picturesI did, you would have swore it was
Spam out of a can.
Yeah.
That it looked just like it.
Yeah.
I believe, and I'm not.
(11:00):
Okay, we're done ripping onthe Wagyu people.
Who should we rip on next?
The Spam people.
I actually.
I actually wait.
We need to be.
We need somewhere to go withall that cleanup.
Yeah.
Yeah.
Okay.
I happen to like Spam.
I do, too.
Let's shut it down there.
I do, too, but it's just.
(11:23):
Yeah.
Anyway.
Yeah.
Oh, goodness.
Do you think that as time goeson, put on your crescent hat, as
I always ask you to do.
You know, you can go.
You can walk down the cannedfood aisle, and up on the top you
can see these little glassjars of Hormel beef, sliced beef.
(11:44):
I think they processed onepinload of cattle 75 years ago, and
they're still.
Selling Turn it Around, theVenetian, Whatever's that.
You know, that not Venetian.
What is that?
You go, same shelf you'retalking about.
Turn it around, and you'regoing to see product of Brazil on
the back.
Yeah.
(12:04):
Really?
Because you've been able tobuy cooked product from Brazil for
a long time.
All that cheap jerky you getin the big five pound bags or one
pound bags, that's all Brazilian.
And so we've been able to getcooked product for a long time.
We just couldn't get freshproduct because of foot and mouth
disease.
But they got that undercontrol for the most part.
And so now we're getting fresh.
(12:25):
But.
But that's what those.
That stuff comes from.
And I'm.
I'm with you.
You're right.
The Production date is 10years ago.
And the out of, out of, out,best buy dates still to come, you
know.
Yeah.
August 42nd.
Although when I was in Brazil,I did have a couple of really fillets.
(12:45):
One thing they were good about is.
And we don't see it much inthis country as carpaccio, you know,
the thinly sliced raw beef.
And you put a little limejuice on it or whatever.
Yeah, I thought that waspretty good down there.
I'm not sure what animal it was.
They said it was beef, but,you know, you didn't know it was
late at night and.
(13:06):
But it was pretty good.
I just wonder if we're evergoing to see more processed beef
canned products coming out ofthis country, maybe for export.
I don't know.
To me, it kind of a.
Doesn't make much sense.
Threat of war.
There might be.
Yeah, yeah, yeah.
(13:29):
I don't think so.
I think people are stillstrong on that health kick thing.
Yeah, it could be.
I mean, and you never knowwhat's really going to happen.
But.
That makes me.
Yeah, go ahead.
No, keep your thought.
Well, I just thinking about,you know, how you get beef to stay
around because you usepreservatives in it.
(13:50):
Right.
You use nitrates in it.
Right.
And so we make a hot dog thathas a celery salt and Eskimo.
I call it celery salt andEskimo powder, but celery salt and
something else that fakes thenitrate because you can't get people
to eat hot dogs and cook them,you know, and if you don't cook them,
you might get botulism.
(14:10):
Okay, so here's my short math, right.
France just came out with athing that said they want to reduce
the use of nitrates in theirfood like 85% in the next five years.
Yeah.
So they, they obviously don'tcare whether people live or not because
they're going to get rid of,they're going to blow these nitrates
out of the system and botulismis going to learn to run wild.
(14:32):
I mean, it's just.
But, but that is the.
See, the consumer movement isto get away from preserved and, and
stored and preserved.
And yet they don' headed.
I mean, they want it, theywant it out in a record time.
It's a, it was a crazy.
When I heard the article, I'mlike, whoa, this is a, this is looking
for trouble because it's.
But science.
(14:53):
You know what, you put a, youput the, the, you put an idea out
there and you tell them thisthe way it's going to be.
They'll.
The science will figure it out.
People will figure it out somehow.
They'll.
They'll figure it out.
Well, I did a story yesterdayon something I came across that there's
a company that's partiallybased in San Francisco and partially
(15:14):
in Germany and they are makingdisposable terracotta coffee cups
because we do £5 billion ofdisposable coffee cups now.
So you can drink the cup,drink out of the cup and throw it
on the ground, step on it asdirt because it's made out of dirt,
(15:36):
salt and water.
Interesting.
Yeah, I think.
I don't drink coffee anyway,so I don't care.
But I just thought that that was.
That was.
You know, they've been using.
I don't know how to answer.
I don't know can.
I don't know how to answerthis because I don't want.
I don't want people to throwmud at me too much, but, you know,
(15:56):
they've been hauling garbageinto the county north of us here
for long time.
30, 35 years.
Right now they haul 500 cartrains a week into this hole.
Okay.
Wow.
This hole is six miles.
It's not a hole physically.
It's just a flat spot that's a basin.
(16:17):
It's six miles off the main highway.
I mean, it's not very far andI still can't see it.
Yeah, that's a lot of garbage.
There's a lot of space in this world.
There's a lot of garbage.
There's a lot of space.
But the fact that they'veinvented a coffee cup that'll cost
you 25 cents more or 50 centsmore or 80 cents more, that's really
(16:41):
about the money.
They created.
They created a sellable itemthat they can sell to you or to whoever
and they can get their margingoing by.
Well.
And it's going to make itsdebut later this year.
That terracotta cup I wastalking about.
Yeah.
Guess where.
Whole Foods.
No, no.
California.
(17:02):
Oh, yeah, yeah, sure.
Well, yeah, Marin county andsome of those, you know.
Yep.
So, yeah, and if you'relistening to us down there, sorry,
but you earned.
That, so that's fine.
Yeah.
Somebody's gonna make moneyand they're gonna say, we're doing
something great here for the world.
And then it's all just about this.
I know it is.
So anyway, it's.
(17:23):
It's.
We pick up the trash here onthe highway.
We are our painted hills likesto have our name out on the highway,
you know.
And so we pick up the trashout on the highway and the girls
do.
I.
I don't get out there near enough.
And they ought to kick me inthe ass.
But anyhow, what pisses me offis I hear all about plastics, right?
Every time I bend down to pickup a piece of plastic, it disintegrates
(17:45):
in my hands.
The sun kills, sun breaks downthe plastic.
It doesn't last a thousand years.
It might last two months andit's gone.
And it just pisses me off thatsomebody's talked you into believing
that it's Going to be in yourlandfill for a thousand years.
So you're going to make cornplastic trays.
You can use the corn I wascomplaining about earlier today.
(18:08):
Well, you guys, you guys alsohave the Merton Homer biodegradable
disposal site there.
That's right.
Yep.
I'll tell Leanne that storywhen we're off the air.
You go anyway like that.
(18:29):
What do you do when in.
You and I have talked aboutthis before and probably should brought
this up in the regular show,but this is the last hard question
for you.
Okay.
Or not hard, but when you getproduct with age on in the warehouse.
Yes.
And you're very particularabout that.
You know, they can only stayso long.
I'm sure it's different fordifferent, different cuts and things,
(18:51):
but after a while you go, Istill got 5, 10 cases of this left.
Which doesn't sound like much,but when you look at the prices there,
you, you've lost, you know,$5,000 or whatever it is like that
because you can't sell it tothe retailers anymore.
What do you do with it?
You can't repurpose it.
(19:12):
Well, everybody's got a priceand every retail guy.
See, this is the key that thisis the best part of what we do about
the fact that we touch so manydifferent types of stores.
We have.
Our store relationships arereally small.
I think the biggest one wehave has 20 locations and he kind
(19:32):
of stays on his own plan.
And the warehouse has aproblem with anything over 30 days
old.
So that's a limitation.
But we work with a lot ofsmall little butcher shop guys.
Right.
Even your guy cuts forth andcan be, you know, he's free reign.
He's got the.
Don't tell him he don't.
He's not my guy.
He's got that.
He's got the reins to do whathe wants in his shop.
(19:55):
Right.
And so when it gets to thepoint where you got four cases or
three cases of something that,geez, I need to just give me two
bucks out of it.
I just get it just.
It's got to be gone or, or Igot four of them that are six weeks
old.
What will you take?
What will you give me for them?
That's how that works andthat's how, that's how those little
guys stay in business.
A lot of times, you know, they can't.
You can't come to my frontdoor and buy my product from the
(20:19):
front door all the time and survive.
You got to have an ad or yougot to have.
You got to be Able to know howto clean up at the back door sometimes
too.
And so you have all those.
I don't think a food truckworks that way.
But, but you might, you know,at the end of the day you got extra
food laying around.
Do you sell it for half priceto the, out the back door or.
(20:40):
It seems to me like that'swhat you do because your refrigerator
at home is only so big.
I don't know how I was goingto say.
Do you, do you, you makeaccommodations for food trucks?
Well, we work with, wetypically work with a distributor,
a food service distributor,and he figures out how to work with
the food truck because thefood truck honestly won't move enough
(21:00):
tonnage to warrant our distributions.
See, we work mostly withgrocery distribution.
Who has a 1500 or thousand or1500 pound drop minimum, right?
Food truck doesn't havestorage for 1500 pounds of meat,
I don't suppose.
But I could be wrong.
Could be a big one.
But, but it, that's, that's,that's typically what we work with.
(21:24):
So then you work with a foodservice distributor who takes boxes
apart, sells, delivers ribeye,single ribeyes around town.
This distributes three chubsout of a box that usually, that holds
six.
He's the guy who makes that happen.
And he's also the guy whoactually defends Leanne in this case,
(21:45):
where me, I'm taking care ofthe big guy and I'm trying to manage
apportioning, you know, nothaving enough of everything and having
too much of some.
And he's the guy who has herinterest in mind and makes sure that,
by golly, I know she's goingto call me every twice a week and
I'm going to need this box ofthis twice a week and by golly, I
(22:06):
got to have it.
And that's the, it's a,they're expensive.
Nobody likes a food servicedistributor in the middle.
But we kind of got to havethem because they're, they're in
there to protect your interestagainst the, the packer who doesn't
always have your interest.
There you go.
(22:26):
Give our listeners one pieceof advice when they're dealing with
rising food costs from yourposition now there's a head scratcher.
Yeah, it is.
I don't know what their budgetis, but I'm still gonna go, I'm gonna
go to the grave thinking thatyour budget is, that your food budget
is still awful small in thegrand scheme of things.
(22:49):
If it's, if it, you know, lastI heard, a year and a Half ago, it
was 9%.
If it's double, it's 18.
18 of your budget is your food.
You're gonna spend 18% of.
Of your budget on the thirdmost important thing in your life.
Oxygen, water and food.
And Barbecue Nation.
(23:09):
Buy what you want.
Eat what you want.
Turn Netflix off.
I don't know, you know, Imean, I.
But I don't know.
I.
I asked a friend this theother day.
Go down any street, any townyou want to go down the main drag
and drive along down the maindrag and look left and look right.
There's McDonald's and there'staco Bell, and then there's a Ross
(23:31):
Dress for Less, and there's aFred Meyer, and there's this.
Tell me, which one of thosestores is feeling a recession and
gonna close the doors?
Not one of them.
Yeah, they all have peoplecrawling in and out of them.
So I don't know what's goingon, but I know that there's plenty
(23:53):
of money to be spent.
So that's all I do know.
There's plenty of money to be spent.
There you go.
Will Homer coo.
Painted Hills Natural beef.
Friend of the show, friend ofmine, friend of Leanne's, and a very,
very.
I was just going to pay you acompliment, say a very wise man,
(24:15):
but we thank you for that.
And Ms.
Leanne, it's always apleasure, even if you can't plug
in your headphones.
Yeah, okay.
All right, moving on, myfossil, and see me.
Come see me.
If you come through Fossils,stop by.
Oh, we will make it.
We're gonna.
We're gonna.
Here's a little announcement.
(24:35):
It's not in the main show, soI can say this, but Leanne's gonna
be working with me on thetelevision version of my golf show,
grilling at the green.
And one of our stories isgoing to be about Painted Hills and
the Kinzu Golf course over there.
So we will be over theresometime in the early fall, and because
it's beautiful over there, andwe'll have some fun, and maybe she'll
(24:59):
cook something.
I'll be her sous chef for thefolks at Painted Hills.
Awesome.
Okay, thank you for listening, everybody.
Thanks to the crew here.
And we'll be back next weekwith another edition of After Hours.
Until then, remember our motto.
Turn it, don't burn it, and be kind.
Take care, everybody.
Welcome to Barbecue Nationwith JT's After Hours conversation
that took place after thebroadcast ended.
Hey, everybody, it's jt.
And this is a special versionof Barbecue Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Welcome back to Barbecue Nation.
(00:32):
I'm JT with Ms.
Leanne and Mr.
Homer from the Turn It Don'tBurn it studios.
We've got a lot of holidays, alot of barbecuing coming up.
For most people, we, Dan and Ido it all year round.
You do it all year round, butthat's coming up.
It's.
It's here.
I mean, it's just here.
We just knocked out MemorialDay weekend.
(00:54):
What'd you.
What'd you cook for Memorial Day?
Well, we hid out.
Memorial Day is a weird thingaround here.
We have lots of people come toour country because they like us.
And we have a biker rallycomes out here, traffic picks up,
it gets crazy.
We typically just kind of hide out.
Of course, a lot of times it'sraining here in the Northwest, but
(01:15):
we hide out.
I cook some burgers and I cooksome pork ribs on Friday with that
pig powder that it was China.
Came out just right.
Did I do anything in between?
We did a chuck roast,actually, in the ninja of all crazy
things.
Yeah.
Which is real anti MemorialWeekend smoke.
(01:38):
But anyhow, it came outperfect, so that's what we felt up
to.
And Ms.
Leanne, what did you knock.
Out on the grill to celebrateNational Hamburger Day on Sunday?
So that was a given, asidefrom, you know, being at the food
truck this weekend?
Did a reverse sear skirt steak.
(02:00):
Oh, cool.
Delicious.
Oh, delicious.
I love skirt steak.
That's another one of thosemeats that really didn't cost a whole
lot back in the day and nowgone up.
Still reasonable, but, yeah, delicious.
That's what I did.
How about you, Jeff?
What did you cook?
(02:21):
I did.
What the hell did I do?
Well, first.
First I figured out that I ranout of pellets, so I had to get some
pellets for the pellet grill.
And then I thought I would bereal smarty pants, and I cleaned
my gas grill and now itdoesn't work.
(02:44):
That happens more than you think.
Oh, yeah.
Oh, yeah.
I got the pressure washer onthat thing.
It looks shiny, but it's not working.
Anyway, did some steaks, did acouple Painted Hills ribeyes, did
some chicken wings, made somecandied bacon because I had some
(03:05):
leftover from the TV show theother day, so we'll use that up.
And, you know, it was just a.
Generally.
And we're kind of like Willand Gab.
We.
We hang pretty close onMemorial Day.
We don't go out and ventureout to the.
To the wild side, you know.
Did some work here on the.
On the yards and the house andwatched a couple movies, and that's.
(03:29):
That's actually kind of theway we like it.
So I went to the driving range.
You did?
Awesome.
I did.
Are you getting tuned up to dothe golf show with me?
I.
I'm trying.
I seem to do really well whenthat truck drives across and I have
something to aim at for some reason.
I can hit the balls reallywell when he.
So I encourage him to zigzag,but he.
He doesn't listen.
(03:50):
But, yeah, I went to thedriving range because it was really
too hot to play 18 or even nine.
So, yeah, I'm trying to get mygolf game better.
So that's.
Well, when you come up, youwill be playing a round at the Kinzu
Open.
I can't wait.
I.
And I'm.
And I'm prepping for that.
Yeah.
(04:11):
The Kinzu is quite the golfcourse, and Will has a lifetime membership
there, so we can play.
Yeah.
I should.
I pay for it, and then I don't go.
So.
Yeah, that's it.
You know, I want to.
I want to get back onsomething here a little bit, just
(04:33):
for a minute.
The.
The import.
Are we doing after hours now or.
Yeah.
Yeah.
Okay.
Yeah, yeah, we're still on after.
I just wanted to know if wewere open.
Were you asleep when I did the intro?
Kind of intro.
Did a little nonchalant,didn't it?
Yeah.
By the way, it's after hours.
Okay.
Well, it's kind of cash.
This morning, you talk aboutimport beefs, and I.
(04:54):
And I was being sarcastic, butnot about the quality.
I.
I had some people send me some samples.
The beef was from Venezuela,and they were.
They were out there, you know,hyping this stuff is the best thing
since sliced bread.
(05:15):
The.
The.
It was so different andtougher than hell, if I remember
right.
Because we cooked it at Will'shouse, and.
I.
It.
No, it just wasn't working.
And I think once you get intoeating a quality beef like Painted
Hills, you set your standardspretty high.
But even thinking that I coulddo something with this, like on a
(05:37):
show or something, you know,it was pretty.
Pretty tough.
Not just the beef, but it waspretty tough to work with.
And Will Made some comments,and Gabrielle made some other comments.
Oh, I remember.
But I just.
What I'm trying to get at isthe quality.
And you said consistency.
(05:57):
And consistency is good.
And that's one of the thingswhen you import products, especially
agricultural products that arealready processed and stuff, you're
never sure, 100% sure of thatquality you're going to get.
Because I've.
I've done a lot of them.
I've tried a lot of them.
To me, it's kind of the samewith everybody's pitching the wagyu
(06:19):
stuff.
Wagyu's just very fatty beefto me.
That's if you love it.
Me, I'm not gonna.
If I'm gonna start a hugedebate if I start talking about that,
but I will say I experienced apiece of wagyu that I ended up not
even finishing and throwing out.
And it wasn't my cooking method.
I know a lot of people say Ihave to cook it right.
(06:40):
Yeah.
You know, and I cooked it hotand fast in an iron skillet, you
know, and.
No.
And maybe it was just a pieceof meat that I had, but it was inedible.
I'm with you.
I'm with you.
And if people want to take ashot at us, go ahead.
They're gonna.
But, you know, I saw somebodythe other day on Twitter, they had
(07:03):
these.
The little.
They look like little square stakes.
Yeah.
Kind of like the little onesyou send stakes.
No, no, there's.
They're 2 inches by 2 inchesby 2 inches type thing.
White Castle.
(07:23):
Good on you.
But they had them.
They had them out there.
This was on social media, andthey were saying, aren't these beautiful?
I thought it was Spam.
Not computer spam, but Spamout of a can that they'd wiped off
all the gelatinous crap off of it.
And I looked at it, and theywere saying, oh, no, aren't these
beautiful wagyu steaks?
(07:43):
And I.
I'm sorry, folks.
You can be mad at us if you'remad at me if you want.
Don't be mad at Leanne orWill, but I just can't do that.
I think I saw those.
I.
I didn't look that up, butthat has to be either out of the
brisket or out.
Or trying to upgrade a topsirloin or something solid like that.
You wouldn't.
You wouldn't.
The.
The things I'm thinking is, Ithink about a wagyu animal and all
(08:06):
the pieces that come out of a steer.
Right.
You wouldn't.
You wouldn't chop up a highvalue rib steak or a New York or
a, or a tenderloin.
All those can sell on their own.
But then you get into other pieces.
You got a clod heart and abrisket and a, and a chuck eye and
you got all these other thingsthat you got to market.
Somehow the wagyu guy's gonnahave to do something.
(08:29):
I agree with you.
Yeah, I don't.
The only thing that saves thewagyu guy is a, is a wagyu animal
doesn't have a butt.
What do you mean?
Well, every animal we'vedomesticated, we've built a butt
on a rear end.
The, the rounds in the backend because there's more weight,
(08:52):
there's more weight there thanthere is in the shoulder or build.
That you look at a, look at adeer, look at a giraffe is an extreme,
of course, but every wildanimal has no butt.
A buffalo has no butt.
A beef cow has a butt, has around, has all this meat in the back
end because we want meat on an animal.
(09:14):
And so if you look at a wagyuand I should pull some pictures up
here actually, because we sawthem in Australia, they've got no
butt.
They're like a wild egg.
Why would you create the butts?
Breeding.
Just breeding.
Through breeding?
Yeah.
Through selective breeding.
For thousands of years they'vebred animals to have like a hog,
you know, hogs, they used to breed.
(09:36):
Well, they still breed, youknow, hogs, but they've refined them
now so perfect that they'reall perfect.
But they, they, they breedthem for that, all that stuff.
The 4H judge goes to class andtells the kids, look at this animal
and it's better confirmationbecause of this and that and that
and this and all the stuffthat the race guys bet on at the
H down, bet on the horses downat the track, all the confirmation
(09:59):
things.
Well, that's the same thingfor cattle, but, but a wild animal
doesn't have a butt and awagyu doesn't have a butt.
But they turned it into wagyuburgers and they sell wagyu burgers
every damn where.
I just don't know how you, howthey don't.
They're not so fatty you can'teat them.
That's the part I don't have.
Figures.
Yeah, yeah, they did that withthe, you know, show horses and a
(10:20):
couple of the breeds who shallremain nameless.
But all of a sudden they cameout with these horses that had, you
know, elephant butts type thing.
But and they really looked outof balance.
I wouldn't want to try to rideone of the bastards, but this is
after hours, so I can say that.
(10:40):
But, yeah, it's just throughthe breeding, but the balance, too,
you know, and.
And getting more meat on thecarcass, on the skeletal structure
and all that like that.
But I.
If you saw those same picturesI did, you would have swore it was
Spam out of a can.
Yeah.
That it looked just like it.
Yeah.
I believe, and I'm not.
(11:00):
Okay, we're done ripping onthe Wagyu people.
Who should we rip on next?
The Spam people.
I actually.
I actually wait.
We need to be.
We need somewhere to go withall that cleanup.
Yeah.
Yeah.
Okay.
I happen to like Spam.
I do, too.
Let's shut it down there.
I do, too, but it's just.
(11:23):
Yeah.
Anyway.
Yeah.
Oh, goodness.
Do you think that as time goeson, put on your crescent hat, as
I always ask you to do.
You know, you can go.
You can walk down the cannedfood aisle, and up on the top you
can see these little glassjars of Hormel beef, sliced beef.
(11:44):
I think they processed onepinload of cattle 75 years ago, and
they're still.
Selling Turn it Around, theVenetian, Whatever's that.
You know, that not Venetian.
What is that?
You go, same shelf you'retalking about.
Turn it around, and you'regoing to see product of Brazil on
the back.
Yeah.
(12:04):
Really?
Because you've been able tobuy cooked product from Brazil for
a long time.
All that cheap jerky you getin the big five pound bags or one
pound bags, that's all Brazilian.
And so we've been able to getcooked product for a long time.
We just couldn't get freshproduct because of foot and mouth
disease.
But they got that undercontrol for the most part.
And so now we're getting fresh.
(12:25):
But.
But that's what those.
That stuff comes from.
And I'm.
I'm with you.
You're right.
The Production date is 10years ago.
And the out of, out of, out,best buy dates still to come, you
know.
Yeah.
August 42nd.
Although when I was in Brazil,I did have a couple of really fillets.
(12:45):
One thing they were good about is.
And we don't see it much inthis country as carpaccio, you know,
the thinly sliced raw beef.
And you put a little limejuice on it or whatever.
Yeah, I thought that waspretty good down there.
I'm not sure what animal it was.
They said it was beef, but,you know, you didn't know it was
late at night and.
(13:06):
But it was pretty good.
I just wonder if we're evergoing to see more processed beef
canned products coming out ofthis country, maybe for export.
I don't know.
To me, it kind of a.
Doesn't make much sense.
Threat of war.
There might be.
Yeah, yeah, yeah.
(13:29):
I don't think so.
I think people are stillstrong on that health kick thing.
Yeah, it could be.
I mean, and you never knowwhat's really going to happen.
But.
That makes me.
Yeah, go ahead.
No, keep your thought.
Well, I just thinking about,you know, how you get beef to stay
around because you usepreservatives in it.
(13:50):
Right.
You use nitrates in it.
Right.
And so we make a hot dog thathas a celery salt and Eskimo.
I call it celery salt andEskimo powder, but celery salt and
something else that fakes thenitrate because you can't get people
to eat hot dogs and cook them,you know, and if you don't cook them,
you might get botulism.
(14:10):
Okay, so here's my short math, right.
France just came out with athing that said they want to reduce
the use of nitrates in theirfood like 85% in the next five years.
Yeah.
So they, they obviously don'tcare whether people live or not because
they're going to get rid of,they're going to blow these nitrates
out of the system and botulismis going to learn to run wild.
(14:32):
I mean, it's just.
But, but that is the.
See, the consumer movement isto get away from preserved and, and
stored and preserved.
And yet they don' headed.
I mean, they want it, theywant it out in a record time.
It's a, it was a crazy.
When I heard the article, I'mlike, whoa, this is a, this is looking
for trouble because it's.
But science.
(14:53):
You know what, you put a, youput the, the, you put an idea out
there and you tell them thisthe way it's going to be.
They'll.
The science will figure it out.
People will figure it out somehow.
They'll.
They'll figure it out.
Well, I did a story yesterdayon something I came across that there's
a company that's partiallybased in San Francisco and partially
(15:14):
in Germany and they are makingdisposable terracotta coffee cups
because we do £5 billion ofdisposable coffee cups now.
So you can drink the cup,drink out of the cup and throw it
on the ground, step on it asdirt because it's made out of dirt,
(15:36):
salt and water.
Interesting.
Yeah, I think.
I don't drink coffee anyway,so I don't care.
But I just thought that that was.
That was.
You know, they've been using.
I don't know how to answer.
I don't know can.
I don't know how to answerthis because I don't want.
I don't want people to throwmud at me too much, but, you know,
(15:56):
they've been hauling garbageinto the county north of us here
for long time.
30, 35 years.
Right now they haul 500 cartrains a week into this hole.
Okay.
Wow.
This hole is six miles.
It's not a hole physically.
It's just a flat spot that's a basin.
(16:17):
It's six miles off the main highway.
I mean, it's not very far andI still can't see it.
Yeah, that's a lot of garbage.
There's a lot of space in this world.
There's a lot of garbage.
There's a lot of space.
But the fact that they'veinvented a coffee cup that'll cost
you 25 cents more or 50 centsmore or 80 cents more, that's really
(16:41):
about the money.
They created.
They created a sellable itemthat they can sell to you or to whoever
and they can get their margingoing by.
Well.
And it's going to make itsdebut later this year.
That terracotta cup I wastalking about.
Yeah.
Guess where.
Whole Foods.
No, no.
California.
(17:02):
Oh, yeah, yeah, sure.
Well, yeah, Marin county andsome of those, you know.
Yep.
So, yeah, and if you'relistening to us down there, sorry,
but you earned.
That, so that's fine.
Yeah.
Somebody's gonna make moneyand they're gonna say, we're doing
something great here for the world.
And then it's all just about this.
I know it is.
So anyway, it's.
(17:23):
It's.
We pick up the trash here onthe highway.
We are our painted hills likesto have our name out on the highway,
you know.
And so we pick up the trashout on the highway and the girls
do.
I.
I don't get out there near enough.
And they ought to kick me inthe ass.
But anyhow, what pisses me offis I hear all about plastics, right?
Every time I bend down to pickup a piece of plastic, it disintegrates
(17:45):
in my hands.
The sun kills, sun breaks downthe plastic.
It doesn't last a thousand years.
It might last two months andit's gone.
And it just pisses me off thatsomebody's talked you into believing
that it's Going to be in yourlandfill for a thousand years.
So you're going to make cornplastic trays.
You can use the corn I wascomplaining about earlier today.
(18:08):
Well, you guys, you guys alsohave the Merton Homer biodegradable
disposal site there.
That's right.
Yep.
I'll tell Leanne that storywhen we're off the air.
You go anyway like that.
(18:29):
What do you do when in.
You and I have talked aboutthis before and probably should brought
this up in the regular show,but this is the last hard question
for you.
Okay.
Or not hard, but when you getproduct with age on in the warehouse.
Yes.
And you're very particularabout that.
You know, they can only stayso long.
I'm sure it's different fordifferent, different cuts and things,
(18:51):
but after a while you go, Istill got 5, 10 cases of this left.
Which doesn't sound like much,but when you look at the prices there,
you, you've lost, you know,$5,000 or whatever it is like that
because you can't sell it tothe retailers anymore.
What do you do with it?
You can't repurpose it.
(19:12):
Well, everybody's got a priceand every retail guy.
See, this is the key that thisis the best part of what we do about
the fact that we touch so manydifferent types of stores.
We have.
Our store relationships arereally small.
I think the biggest one wehave has 20 locations and he kind
(19:32):
of stays on his own plan.
And the warehouse has aproblem with anything over 30 days
old.
So that's a limitation.
But we work with a lot ofsmall little butcher shop guys.
Right.
Even your guy cuts forth andcan be, you know, he's free reign.
He's got the.
Don't tell him he don't.
He's not my guy.
He's got that.
He's got the reins to do whathe wants in his shop.
(19:55):
Right.
And so when it gets to thepoint where you got four cases or
three cases of something that,geez, I need to just give me two
bucks out of it.
I just get it just.
It's got to be gone or, or Igot four of them that are six weeks
old.
What will you take?
What will you give me for them?
That's how that works andthat's how, that's how those little
guys stay in business.
A lot of times, you know, they can't.
You can't come to my frontdoor and buy my product from the
(20:19):
front door all the time and survive.
You got to have an ad or yougot to have.
You got to be Able to know howto clean up at the back door sometimes
too.
And so you have all those.
I don't think a food truckworks that way.
But, but you might, you know,at the end of the day you got extra
food laying around.
Do you sell it for half priceto the, out the back door or.
(20:40):
It seems to me like that'swhat you do because your refrigerator
at home is only so big.
I don't know how I was goingto say.
Do you, do you, you makeaccommodations for food trucks?
Well, we work with, wetypically work with a distributor,
a food service distributor,and he figures out how to work with
the food truck because thefood truck honestly won't move enough
(21:00):
tonnage to warrant our distributions.
See, we work mostly withgrocery distribution.
Who has a 1500 or thousand or1500 pound drop minimum, right?
Food truck doesn't havestorage for 1500 pounds of meat,
I don't suppose.
But I could be wrong.
Could be a big one.
But, but it, that's, that's,that's typically what we work with.
(21:24):
So then you work with a foodservice distributor who takes boxes
apart, sells, delivers ribeye,single ribeyes around town.
This distributes three chubsout of a box that usually, that holds
six.
He's the guy who makes that happen.
And he's also the guy whoactually defends Leanne in this case,
(21:45):
where me, I'm taking care ofthe big guy and I'm trying to manage
apportioning, you know, nothaving enough of everything and having
too much of some.
And he's the guy who has herinterest in mind and makes sure that,
by golly, I know she's goingto call me every twice a week and
I'm going to need this box ofthis twice a week and by golly, I
(22:06):
got to have it.
And that's the, it's a,they're expensive.
Nobody likes a food servicedistributor in the middle.
But we kind of got to havethem because they're, they're in
there to protect your interestagainst the, the packer who doesn't
always have your interest.
There you go.
(22:26):
Give our listeners one pieceof advice when they're dealing with
rising food costs from yourposition now there's a head scratcher.
Yeah, it is.
I don't know what their budgetis, but I'm still gonna go, I'm gonna
go to the grave thinking thatyour budget is, that your food budget
is still awful small in thegrand scheme of things.
(22:49):
If it's, if it, you know, lastI heard, a year and a Half ago, it
was 9%.
If it's double, it's 18.
18 of your budget is your food.
You're gonna spend 18% of.
Of your budget on the thirdmost important thing in your life.
Oxygen, water and food.
And Barbecue Nation.
(23:09):
Buy what you want.
Eat what you want.
Turn Netflix off.
I don't know, you know, Imean, I.
But I don't know.
I.
I asked a friend this theother day.
Go down any street, any townyou want to go down the main drag
and drive along down the maindrag and look left and look right.
There's McDonald's and there'staco Bell, and then there's a Ross
(23:31):
Dress for Less, and there's aFred Meyer, and there's this.
Tell me, which one of thosestores is feeling a recession and
gonna close the doors?
Not one of them.
Yeah, they all have peoplecrawling in and out of them.
So I don't know what's goingon, but I know that there's plenty
(23:53):
of money to be spent.
So that's all I do know.
There's plenty of money to be spent.
There you go.
Will Homer coo.
Painted Hills Natural beef.
Friend of the show, friend ofmine, friend of Leanne's, and a very,
very.
I was just going to pay you acompliment, say a very wise man,
(24:15):
but we thank you for that.
And Ms.
Leanne, it's always apleasure, even if you can't plug
in your headphones.
Yeah, okay.
All right, moving on, myfossil, and see me.
Come see me.
If you come through Fossils,stop by.
Oh, we will make it.
We're gonna.
We're gonna.
Here's a little announcement.
(24:35):
It's not in the main show, soI can say this, but Leanne's gonna
be working with me on thetelevision version of my golf show,
grilling at the green.
And one of our stories isgoing to be about Painted Hills and
the Kinzu Golf course over there.
So we will be over theresometime in the early fall, and because
it's beautiful over there, andwe'll have some fun, and maybe she'll
(24:59):
cook something.
I'll be her sous chef for thefolks at Painted Hills.
Awesome.
Okay, thank you for listening, everybody.
Thanks to the crew here.
And we'll be back next weekwith another edition of After Hours.
Until then, remember our motto.
Turn it, don't burn it, and be kind.
Take care, everybody.
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