The Meat Mafia Podcast

P2 Charles Audio
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[00:00:00] Should we hit it? Let's do it. Yeah. Yeah. Yeah. Yeah. Yeah.

Should we hit it? Let's do it. Yeah. Yeah. Yeah. Yeah. Yeah.

Should we hit it? Let's do it. Yeah. Yeah. Yeah. Yeah. Yeah.

I wonder, I wonder why, um, cause obviously cows and beef bastardized by the mainstream media. But I feel like A lot of people don't talk about this, but pork and pigs have been bastardized on another level too. Like even certain people, when you tell them you're using a lard based skincare, it almost like signifies a negative emotion where people think about pigs as these like dirty, unclean animals, but you're saying that they're actually a mir they're a miracle created by God that have all [00:01:00] these incredible nutrients in them, all these different vitamins.

It can be incredibly sustainable where you're slaughtering an animal four years ago and you can still use it. You know, in the future, but I'm just, I'm, it's interesting how much more bastardized pigs are than beef. Well, you know, the, the, the pig's been, uh, I would say from a cartoon standpoint has been, you know, uh, this, this, this idea of like, what's the damn pig in Charlotte's Web?

Wilbur. Wilbur. You know, we've got Porky Pig over here. We've got Wilbur over here. You don't see a lot of cows making the main stage. And so they've sort of been protected, you know, and I went into this on the talk. Lard was the first, everything, everything in the world was made out of tallow and lard at one point, like it was an animal fat based world.

You know, it was the, it was the meat packing industries consolidation in Chicago that led to price fixing of lard and tallow, which led to. Procter and Gamble seeking out cheaper alternatives to [00:02:00] make soap and candles. And so this is, this is how cottonseed oil's ubiquity sort of came, came to light. But yeah, we, we, we made everything out of lard, but Crisco lard was the first one to get picked on.

Um, and, and candidly, again, if you walked in that general store in 1905 to get your nails and your sugar and your flour, there's a hundred percent chance you walked out with a can of lard, which is white. And so when Crisco came along in 1911, they, they hydrogenated cottonseed oil and they bleached it white.

And so that was the first cooking oil. We, we hardly ever cooked with tallow. In fact, I got a lot of questions this weekend about, well, why did McDonald's choose to cook with tallow? So you got, again, you got to think about this. So you kill it, you kill a beef carcass. That animal weighs 1, 500 to 2, 000 pounds.

If, if you're in a homestead situation, like what the hell are you going to do with that? Like you and your [00:03:00] three sons aren't just going to drag a 1, 500 pound dead carcass around. So we used to eat a lot more pork. You know, you milked the cow, you bred the pig, And you'd eat pork and, you know, hunted deer and things of that nature.

But we, we, we used to eat a ton of pork, but, um, God, where was I going with that? Oh, um, yeah. So everything, everything. So we, we never, we, tallow was for soap and candles. It's, you know, you guys know this, it's solid at room temperature. So in a culinary setting, you know, I need a half a cup, measure out a half a cup of tallow.

You're like digging it out and trying to large, just. Soupy like you can just bring it on out and it's got a really high smoke point and you know Most of the pigs bred in this country. We've only got three two large breeds left I think Choctaw Guinea and and and large black Hogs are the last three sort of [00:04:00] large specific breeds left over from what does that mean?

So Pigs just like any other animal have a phenotype right, so You've got torpedo looking pigs so long and And then you've got sort of the fatter, think, um, think torpedo versus. Uh, gallon drum like a drum and so, so pigs would be bred based on what you were going to be using them for. So if we were, if we wanted to make a lard, then we would preferentially raise a Choctaw or a, or a Guinea hog because they're going to yield.

more lard per pound of body weight, um, than another breed. And so today, you see three heritage breeds, uh, reminiscent of the days when we were growing a lot more pigs for lard. All the pigs today are grown for meat. [00:05:00] And so now the phenotype differentiator is is do you, are you a bacon maker or are you a ham maker?

And so we've transitioned from lard to selectively, you know, uh, again, I mentioned like the large blacks or even a mule foot. They're a long bellied animal, smaller hands, but really long bellies. Well, if I'm in the business of making bacon. I want a nice, big, long belly. And so the phenotype and what we're selecting for with pigs has really evolved over time.

And candidly should have. But the point, Brad, is we used to eat way more fresh and cured pork. You know, beef was too big. And so along comes refrigeration and mechanization. Now we have the ability to kill this larger animal, handle it, and keep it from spoiling. And so One of the reasons I believe McDonald's, and this is a hypothesis, but to me it makes sense, is, you [00:06:00] know, post World War II, you know, we've got all this mechanization and, and, and refrigeration has become reliable.

Now we're, now the beef industry as an industry is really able to grow. And, and then you get chicken industry, pork, pork hit a low point in 1987, uh, which is coincidentally the year the, uh, pork, the other white meat campaign hit. But, um, we, so the beef industry expands at the same time that the synthetic oil, uh, and petroleum derivatives and seed oils, that industry is expanding.

And so there was no use for tallow in the textile world because we'd replaced a lot of that with some of these, you know, glorified motor oils and whatnot. So I believe the reason McDonald's used tallow is because it was cheap. It was a throwaway product. Now by the time they abandoned that in the early 90s, [00:07:00] you've got a couple of compounding factors.

You've got the lipid hypothesis and saturated fats going to kill you, but then also we've gotten really good at making cheap oil, like cheap seed oils and, you know, peanut oils and some of these other things that are, you know, arguably just as nefarious in our diet and wrecking us. And so. Yeah, Lard was, Lard was lost.

Lard got lost. The nail in the coffin for Lard was World War II, and we rationed Lard. You remember why? I don't remember. It wasn't because we eat it, it's because you can't make nitroglycerin out of cottonseed oil. Hmm. And of course, the fun line in my talk was pigs are the bomb, right? But that was the reality of, you know, it was, it was for the war effort.

You can't make explosives out of, lard is the most efficacious fat. Of course we, all of that stuff's synthetic now, but, but at the time, uh, you know, [00:08:00] everybody remembers fight club, you know, they're. They're raiding the dumpsters outside of, uh, liposuction clinics because omnivore, monogastric omnivore fat is the best thing in the world to make explosives out of.

And so, that was the, that was the nail in the coffin. It was like, you can't get your lard at the store because we're rationing, but hey, here's your, here's your can of Crisco. And we never, we never, lard never recovered from that until now. That's why understanding history is so important because when you realize the founding story of Crisco, And realizing they were trying to create something that would mirror lard.

It's never gonna be as good as the product on a pedestal, the original product. And it's always just trying to replicate that and do that in a very synthetic way. And then try baking something with Crisco versus lard. I don't know if anyone listening, there's a lot of people that haven't had baked goods or cooked anything with lard before.

The daidue does a lot of stuff and pastries cooked in lard. It's unbelievable. And it's [00:09:00] like, yeah, it makes sense. It's the original ingredient made by God versus against synthetic lab grown oils. It's yeah, it's the, it's the, it's the perfect fat as far as I'm concerned, lard and leaf lard. Um, for your listeners that don't know, leaf lard is the rendered kidney fat.

From a pig so it's I call it tallow adjacent tallow is the rendered kidney fat from from from Most commonly a cow but elk tallow bison tallow Any ruminant herbivore if you render their visceral fat you get You get tallow, but yeah, leaf lard was actually pretty good Superprised as a baking fad because the visceral nature of the fad, there's nothing stored in it, it's a, it's a, it's like a pad.

And so it's odorless and colorless and tasteless and so it doesn't impart a flavor on your pie crust or your biscuits or your whatever. Should we [00:10:00] re lather real quick? I'm always up for some lather. Another, uh, sampling. Yeah. So most common use for me of our product. And I'll tell you, um, I should have brought one.

I traveled with our face food. Cause it's smaller. We've got a skin food. That's in a two ounce. It's got a gold top two ounce jar, but my most common use of, um, of, uh, of the lather is during my morning shave routine. And so I'll show you since the camera's here, I'll get about that much on my finger. I put it on my hands like this.

I've just finished shaving. And, uh, I do that. I put it in my hair. A little animal based pomade. And then we're done. What else do you need? And you haven't had razor burn in how long? Three years. I haven't had razor burn in three years. I haven't itched. I was just talking to somebody about this the other day.

I haven't itched in three years. Like, you get a mosquito bite. They itch. Okay, well the mosquito [00:11:00] bite's itching because your skin's swelled up, and your skin's habitually dry, right? And so you think about on a microscopic level, these little cracks. These little cracks are appearing on your skin, that's what's itching.

I've had chiggers, now listen, chiggers itch. What's chiggers? Chiggers are like these little microscopic thing bugs and they'll burrow into your skin and they're awful if you don't have them in Texas I hope you never get them, but if you're picking wild blackberries in East, Tennessee, you can you can get your hands on some chiggers Yeah, they're they're awful.

But but I haven't Haven't really had an itch, you know, if, if something, if I get a blemish or if I get a scrape or if I, you know, my poor kids, Lord, everything that hits their skin, I'm just like, you know, it's like the Windex from a big fat Greek wedding. Like it just goes on everything. But yeah, I haven't had razor burn.

It so anything burn related is in the acute skin [00:12:00] care condition world, right? You got windburn, razor burn, sunburn, and I'm not saying you're not gonna have those things You know If you spend too much time in the Sun at noon And I'd love to unpack sort of sunscreens and stuff like that if you want to but if you if you get a sunburn You need to, you need to feed your skin and, and so rather than putting on some petroleum derivative or seed oil or anything like that, by all means, lather up.

Well, one of the first things I noticed when I tried Pharoah, because I tried a few other uh, Talov skin care products and I loved them, but to your point, a lot of them, if they're not whipped. It's hard. You kind of got to like dig your finger in there. You really got to come with a little spatula So yeah dip it out But the first thing I noticed is when I opened the jar I was like this is really creamy Is this is this whipped or is it just is this just how lard is when you turn it into a fat like that?

That's actually a little bit more [00:13:00] Solid than lard. So our face product actually has a little bit. So again leaf lard is the tallow equivalent to You From pigs and of course tallow's hard at room temperature. So if you stack leaf lard next to lard, leaf lard's gonna be, leaf lard's actually got the exact consistency of Crisco.

And I think that's, I think Crisco did that by design because again, if you were baking in 1905 and, and, and you were functioning from, I'm an educated baker, you were, there's a hundred percent chance you were baking with leaf lard. And so lard at room temperature is really, I would say, borderline liquid.

Um, which is, you know, our epic dermis product, the tube. This is always fun at conferences because the tube's aluminum, and the minute you hold it in your hand for like 10 seconds, you've just liquefied it because it, you know, we're warm. And so we have [00:14:00] a warning label on the tube like this, buyer beware, like be gentle in pouring this stuff out.

But, um. Yeah, I where do we go? Where do we go? Well, we're just talking about the creaminess of this. Okay, so So so what I tried to do there is you know, I'm in the skincare industry So in terms of texture and feel I'm trying to assimilate to An industrial feel but that again, even if you if you left that one in your car this afternoon in texas Open up the jar.

It's going to be liquid. Oh, dude, take it home Most of our products are really designed for your bathroom countertop, you know under 75 degrees. It's going to hold up fine. But yeah You don't have to go digging with lard. It's, it's creamy by nature. And so, it does, it, that's one thing that does differ from our product.

Versus, you know, the, and again, [00:15:00] I, I love the talent brands that are out there. Fantastic. So what's your stance on sunscreen? Okay. So let's get into it. Yeah. Well, I mean, it's a big question to unpack, uh, sunscreen and humans have only been around together for a few years. Less than a hundred years, uh, what what's really changed and you could make the argument the sunscreen is the is the main culprit here.

What's really changed is our relationship with the sun. Um, you know, again, rewind the clock 100 years, I'm not saying you don't have to be outside at high noon, but if you were outside at high noon, you were covered, uh, you were clothed, um, it's only in, you know, really the, I would say the last 60 to 80 years that you have, you, you see anybody half naked at noon, uh, near water, you know, we all go to the beach, but you know, the false sense of security that, okay.[00:16:00]

We have been handed by this idea of super SPF. I can, I can close my eyes right now and I can smell the Panama Jack tanning oil that my dad would just lather me with. You know, when I was a kid, we'd go down a mobile and go fishing and all these things. And you had number six, number eight, number 10, number 12.

So the SPF value of this oil, it was not a cream. It was a, when you finished putting it on, it was, You were glistening and you were glistening an hour later, like it just, it was there. But I think the biggest SPF value you could get in 1985, 86 was probably 10 or 12, maybe 15. And so you look at these lines, you know, sunscreen use has gone up.

It's almost a hockey stick straight up SPF value. Now you can get 150 SPF value cream. So that's gone up. So has the incidence of cancer. And so I think. [00:17:00] You know, vitamin D metabolization is critical. It's not even a vitamin, it's a hormone. And so we've, we go out in the sun and then we block our ability to absorb it, that sun, and we've lost this respect for.

I mean, when I've got my kids, we go to the beach, get up in the morning, we go to the beach, lather them up. And, uh, when it gets to be about 10 30, 11 o'clock, if they want to stay out, then we're going to put a hat on, we're going to put a shirt on, you know, we're going to, we're going to cover up or. Let's go inside.

Let's have a lunch. Let's work on a puzzle and, you know, roll around about 3 30, still plenty of sunshine out. It's back to the beach for some more play. And so I respect for the sun has been misguided by the idea that this, you know, junkie cream with an SPF value somehow protecting us when, when in reality it's, it's, it's, it's not protecting us from [00:18:00] the real relationship we should have with the sun, which is, it's really hot.

Let me get my 10 or 20 minutes of good, solid high noon exposure and then it's time to cover back up. And so I think that's done us a real disservice. Is there any kind of natural SPF you'd like to use if you wanted some extra protection? Yeah, we're developing one right now and you'll see some of the, there's some tallow creams.

Um, um, oh gosh. I used this brand called tallow twins on Memorial Day. That was pretty good. Oh Lord. What's that? I, I, poor sleep for two nights in a row. So what's the, um, Baseball? No, I'm trying to think of the active ingredient. Zinc? Uh, zinc oxide. Thank you. Good lord. Thank you for, for telling me my, my business.

So zinc oxide, uh, raspberry, uh, seed oil, carrot seed oil. There's a couple of seed oils, but again, I, uh, I would say the best solution is just [00:19:00] awareness. You know, we've got all this amazing tactical gear. These days, lightweight, dries out quick, you know, big hats. Um, I'll tell you the best thing you can do for vitamin D in your sun is, is avoid UV sunglasses during the day.

You know, we absorb a ton of vitamin D through our eyes, and of course everybody puts their, it's like everything else, right? Coming off coffee for a couple days, well coming off your glasses for a couple days is gonna, it's gonna set you back. It's not gonna feel good, but man, you acclimate. Um, it's great for your eyes, uh, as well, but yeah, um, zinc oxides, the number one, we'll, we'll, we'll get a product one day.

I don't know if we're going to put an SPF on it. If you, if you're in the skincare industry and, and publish an SPF on your product, then it's FDA tested. And I'm not, I'm not against going through that process, but it's expensive and takes six to eight months. And. You know, what do you do if they say no? I don't know.

There's some products out there that [00:20:00] are sun creams that don't have an SPF on them. We'll have one someday. You think, you think you can get the consistency of lard to be able to be dispensed out of a spray bottle? Um, I think a squirt bottle. Yeah. Yeah. Lard for sure. Leaf lard and tallow might be a little tough.

But I'm, I'm all for a, a lard heavy, lard only product. Like an aerosol can? Yeah. Oh, you're thinking aerosol. I didn't know if it was possible, but, uh, it's definitely possible with a pump. I mean, and if you're at the beach, it's liquid anyway. Get that pump. Yeah, you got to get the pump. Yeah. The Lord wants you to pump.

Fat pump. PH. I'm glad they weren't, I'm glad your listeners weren't in the car with us last night. No. And got a little ugly. We got a sideways. Yeah, maybe when you launch that product, we can share a little bit more there. Oh, we'll definitely do an episode when that, when that hits. Stay tuned, listener.

That'll be behind a paywall. Probably a separate paywall. Yeah, [00:21:00] it'd be two. Yeah. I feel like I'm kind of having this breakthrough moment as we're talking, just thinking about Like over the last hundred years, you know, poisoning our food supply, disconnected to our local rancher, wearing sunglasses in the sun, putting plastics all over our body, um, staring, staring into blue, just sitting under blue light for hours every single day.

It's like, this is a really good recipe to be. Metabolically unhealthy, not happy, overweight, not living a fulfilling life. I don't know, it's like, when you're talking about some of these factors, and you combine everything together, I'm like, alright, that actually makes sense why we're in the current state of society that we're in.

Well, you know, it came up in the regenerative ag panel. You know, everybody's asking about farms, and this, that, and the other, and it's like, Everyone here descended from farmers. Yeah. Every single one of us. And, you know, I would invite your listener, I was, I was thinking while you were talking, Brett, go watch the movie Tombstone, [00:22:00] or Wyatt Earp, or if you want to bring it modern day, you know, Yellowstone.

But Yellowstone's set in the modern day. Go watch the movie Tombstone. And see how those people interacted with the sun. And, you know, obviously it's a, it's a modern play on a, on a Midwestern or Western movie, but you know, everybody's, if it's noon and you're walking through tombstone, you're, you're clothed, got your hat on, nobody's got sunglasses on.

And, um, and of course this is no air conditioning, no refrigeration. And S and yet, somehow we were able to survive and thrive. And so, um, Yeah, I think we used to be a lot. We're a tough species. Thank God. Don't make it so hard on yourself, though. I mean, it's changing our physiognomy. You can see the introduction of, I think the most obvious to me is people sitting at their computers all day.

And now [00:23:00] there's a forward neck tilt that is so obvious. But then you look at some of the research that Weston A. Price did, I mean, he took pictures and documented indigenous tribes who ate their indigenous cuisine versus eating a western diet, and you see that in their, their facial structure. I don't even think that like most people today.

Have a jawline that even would resemble their their grandparents. You know what but but Harry it's all reversible It's it. What's his name? Doc. Is it? Dr. Mo the Mo method, you know the dentist out of the UK? Moo, Dr. Moo the Moo method. Mewing? Mewing. Have you seen, have you looked into that? Yeah, there's a book called Mmm, what's it called?

I'm talking about Breath by James Nestor. That's another one. Oh, it's called Jaws, I think. I think it's called Jaws. It's out of Stanford. So, Breath's the same way. Like, when we breathe through our mouths, we're activating, I forget how many more [00:24:00] muscles, but we're breathing up into our chest. That changes our, I mean, you talk about something you do repeatedly, over and over again.

All day. And if it literally transforms our physiology, it's the same with the jaw development, Weston a price. It was, uh, it was the removal of what was the mover removal of a couple of things, masticating real food, you know, just babies chewing, but also breastfeeding. You know, we used to breastfeed gosh, for two or three years.

And that, that motion, if you look at the new method that all he's doing is just re replicating. The natural jaw motion for, uh, for building a nice, wide, strong jaw. So it's all reversible. This isn't bro science, by the way, for people listening, it's bro adjacent. It's yeah. We'll call it Bro Jason. It's Bro Jason for sure.

That, and that should give people hope that a lot of this stuff is reversible. Whether it's autoimmune diseases, jaw issues, it's like, [00:25:00] yes, modern society has gone backward the last 100 years, but when you start to understand these principles, nature's principles, God's principles, whatever you want to call them and apply them, you can be 62 years old and radically transform your health.

And I don't know how that doesn't give you hope that this is all reversible. Your story. And look at what you reversed. I mean, my God, man. It's, it's, when I, when I, you know, I met you, I probably knew you guys for a little while before I really knew your origin story on, in terms of the ulcerative colitis, but it's like, and I'm, I'm convinced that that the IBS uh, You see GI market from a big pharma standpoint is probably more profitable than, than the cardiovascular diabetes side of the house.

I think it is. It's not, it's not to the scale that diabetes or cardiovascular disease is, but, but the numbers are crazy. [00:26:00] What were you spending like 40, well, 400 K. A year, right? Yeah, because you get eight infusions a year. So the sheer cost of the biologic drugs versus insulin is far more expensive, too.

Um, and then I also wonder, too, how much of it is just programming from these doctors telling you that it's not curable. Oh, it's, it's terrible. Like what that does to you. Mm hmm. Cause, cause healing is just, you, you have to have that mental switch, which you were talking about earlier. You have to believe that, The body can be self healing too.

So it doesn't matter what modalities you implement until you have that concrete belief that you can heal. It doesn't matter. But if doctors are constantly telling you, you're gonna be on this pill for the rest of your life, you're gonna be on that, you're gonna be on this. It's like, it is a lot of programming, man.

The mind is so powerful. Well, we opened with it. It's like, eating healthy is inconvenient. It's expensive. I mean, the programming's been, Look at the TV dinners. You know, it's this [00:27:00] is more convenient. This is this. This is that. Oh, I can't I can't cook Sure, you can sure you can. Yeah, so no, it's it's deep. I you know, I'm in my day job.

I'm sort of over here We're sort of trying to figure out a couple of widgets to to help guide consumers to an Ovadia Or, uh, Rivero Health with Sean Baker, some of these practitioners that actually understand that lifestyle can and will. And, and you know what? What if it, even if it didn't, like, have you ever enjoyed eating more than the last couple years and adopting this?

I mean, it's like, forget healing. Let's just talk about creating joy. My God, man. And simplicity, like, you can layer all this stuff together and make your life very simple from the standpoint of just cooking really high quality foods that doesn't take a whole lot of ingredients or upfront work, and it tastes amazing, and you can do it with friends.

It's like, there's [00:28:00] a lot there. You're building community, you're getting yourself healthier. So we sort of joked around about this because I went a little hog wild Friday night, but yeah the references there So for your listeners, I so I came into town on Wednesday You know heavy travel had to drive to Atlanta to fly over here.

And so I opted I made the choice on Monday evening. I was like, I knew the VIP dinner was coming. I'm like, I'm just gonna fast right and The first 24 hours was terrible, but y'all saw me on Thursday and then Friday and Saturday, man Thursday and Friday like mentally I was as sharp as I've ever been Um, of course I gorged myself Friday night, but the, the sharpness continued into the talk on Saturday.

But the point, the point is, I don't know that I'd ever traveled fasting, but just taking the pressure off of, I got to go find something to eat. [00:29:00] And of course I've traveled with some carnivore bars and just, you know, healthy snacks, health, healthy things to get you through, man, it was so amazing. And so if time is money, you know that I can, I can roll with a time.

2500 calorie meal once a day, you know, and I can do that with ground beef and butter and little pluck seasoning or whatever, you know, throw some, throw some salt on top of that stuff. What did I save myself two hours in a day? So there's just so many ways to chop up this way of living. It's, it's, it's very satiating.

It's very filling. It saves time. And then, you know, like you said, Brad, if you can roll into that same scenario and also incorporate other people. Bring in the community aspect. It's, it's, it's just a formula for the win. Yeah. And to your point, it's actually incredibly convenient. Because if you're following a carnivore removal diet in general, [00:30:00] you're only eating about, you're not eating that many different foods.

You pretty much know every single night what you're going to be eating. And you get really good at making those dishes too that are super simple. And it's like sometimes I'll use the air fryer. seasoning the steak and it's ready to go in less than 10 minutes. Or your method where you're just throwing it in the sous vide letting it cook for a couple hours and then you sear it really quickly and you have like the most gorgeous gourmet piece of meat ever that barely took you any time.

Yeah. I have a new method by the way. This is just a tease. I have a new method for steaks. It takes a little longer. Well, you know, the sous vide is super convenient because you just put it in and you forget about it but when it's time to eat, unbag it and you're ready. Dude, the, the new reverse sear method I got with cast iron is, uh, is next level.

So we're gonna have to plan another trip back to Austin and, uh Can we get the step by steps or is this confidential? I'll give it to your audience right now. Nice big solid cast [00:31:00] iron, preferably seasoned in lard. But, you know, there's some other oils out there, but get your hands on some lard. Season it.

Make sure it's nice and greased. You put it in the oven on a broil, 500 degrees for 20 minutes. You get it hot. Your steaks room temperature or steaks. I can usually get three good steaks in a, in a nice sized cast iron. So the steaks are room temperature. I don't salt or pepper them. I just make sure they're, they're glazed with a little bit of grease.

So whether that's butter or avocado oil or something with a high smoke point, butter's probably not your best choice. You bring the skillet out. One minute each side on high on the stovetop, so searing it, and you just stick it back in the oven for five minutes. Pull it out, perfect medium rare. If the steak's any thicker than about an inch and a half, then I would add another minute or two to your, to your broil.

And it's, it's, and here's the magic sauce. So you've, you've cooked the steaks, they come out of the oven, [00:32:00] put them on the, uh, on the, on the cutting board to cool, you know, to sort of, to cool. Uh, let them rest and then just put the, put the, uh, the skillet on your stovetop and just let it cool off, cover the handle so you don't grab it because it's muy caliente.

But uh, but just let it sit there until the next morning and you got all that rendered beef fat and you heat that up and you toss in, you know, 5, 6, 7, 8, 12 eggs. And cook them in that rendered fat from the steak the night before. But again, perfect medium rare steak. And you're really, your active time is only about seven or eight minutes.

Cause you just stick it in the oven, 20 minutes on broil to heat it up. And then, then when it's go time, it's a minute, a minute. As soon as that minute's over, five minutes in the oven, six, if it's really a thick steak. And, uh, I've never had that one. And then you can [00:33:00] season it. I'll salt and pepper it after the fact.

Um, a little pluck every now and then. Um, if I'm feeling spicy, I'll actually take y'all's, um, I'll take y'all's organ blend and I'll mix that with butter. And then I'll just put a dollop of that on top of the steak right as it, as it's resting. So it'll melt out. Little compound organ butter. It's delightful.

I've never heard of that before of actually reverse getting the pan super hot in the oven by itself. So you're saying broil 500 degrees. Pan grease with lard let that pan get in there and cook for 20 minutes. Yep. Steak unseasoned One minute each side on high. Yep And then throw it back in there in the in the cast iron for five minutes five minutes rest So it's all in seven minutes Of active stuff, you know, turn the broiler on broilers for your listeners that don't know most conventional oven broilers are set to 500 degrees.

So if you push the broiler button and don't make you'll [00:34:00] want to adjust your oven rack before you do this. I like it right in the middle. Don't not up top. That's too much right in the middle of your oven turn on broil stick the skillet in there And then you know, you've got the steaks laying out go go vacuum or fold some clothes or you know blog post or Instagram Or whatever 20 minutes later come back.

You'll have you'll want to I use actually a welding glove if you're not familiar You know those like those really thick pull it out on high gas or pressure Uh, conventional electric, have that eye hot when you bring it out and one minute each side. And when the second minute's over, I will also, let me add this.

When I put it in the, in the skillet, I'll let it sit there for about five seconds and then I'll jostle the steak just to make sure it's not, it's not sticking. And so yeah, one minute each side, it goes right back in the oven for five minutes. And then, and then I usually let them rest for about four to five minutes because [00:35:00] also Sometimes I'm doing six steaks, and so while these three are resting, I just, I pull those three out, the skillet's still, still where it needs to be, I'll put the other three in, one minute, one minute, five minutes, and by the time those are done, I'm eating the other ones.

I live by myself, so I'm, you know, cooking six steaks is usually a little much, but. I could, I could listen to you talk about cooking steaks for a while. I might have to go back and re listen to that. Yeah. I couldn't even think of a question to ask you. I was just so zoned out. You were salivating. What question is there to ask after I don't know.

after a good, good cook steak? What's your, what's your favorite cut? Ooh, man. Smart question. That's You strike me as a picanha guy. That picanha y'all, y'all, y'all served up Saturday night was, was out of this world. You know, I end up eating a strip steak a lot. Because again, I'm, I [00:36:00] make it convenient. I can, I've got that dialed in.

You know, I can change the salt, I can change the seasoning. If, if, uh, if someone else is doing it for me, Man, I had one Sunday night with, uh, with Dr. Ovadia. A big old Uh, pork or, uh, uh, beef rib. Good God. Uh, short rib. So, so a short rib is just a, a neck down version of a beef rib. I would say if someone else is doing the cooking, Um, it's hard to beat a good short rib.

Or full rib. Braised. Ah, braised or smoked. I mean, I, I'm, I'm agnostic. As long as it's cooked, I'm good. Little pinch of Baja gold. Aren't they amazing? It's incredible. Yeah, shout out Michael's new dad, uh, Michael Silek, uh, uh, owner. Um, they, they were not, he, they were here, but he, he couldn't make it. Um, I, I think it's the [00:37:00] greatest culinary salt on the planet.

I mean, I, I think the, the Red Mill's good. There's, there's a lot of good salts out there, but just the, the flavor, it doesn't linger. It's got all those trace minerals in it more than anybody else. Yeah, that Baja Gold's delightful. It's not a coincidence that it's really high in minerals and it tastes good.

Because people are like, oh, it's high in minerals but it tastes really good. It's like, no, it tastes good because it's high in minerals. Funny how that works, isn't it? Funny how that works, right? Yeah. Pork the other white meat, you know, it's like no you want a nutrient dense I think this this question came up on the ridge and maybe it was the panel or maybe it was my talk So I was like, how do I find good pork?

I was like if it's white it ain't good pork That's a really you know It's it's a really good indicator for your for your shopper out there if the if the meats white and it's not chicken Not that we should be eating much chicken, but a [00:38:00] stomach growl. Maybe we should The steak talks. We should dig in a little bit.

So, yeah. I mean, short rib. That's, that's If I'm, if I'm cooking, uh, a strip, and if you're cooking a short rib. Did you guys get a chance to check out that Jasper booth? They had a air filtration system? I've seen them, but I didn't get to check out the booth. They're huge. They are, they are big. And I think, you know, that's one of those next frontiers.

I mean, uh, water filtration, air filtration, you know, um, you know, we sit around talking about what you put in your mouth, but what you put in your lungs obviously is just as important. And so, um, I did not get a chance to really go by and dive deep in it, but I, I do see a burgeoning sort of air quality world emerging out of this community.

Yeah. Yeah. They look legit. I was talking to him for a bit. It's, especially in Austin, there's so much of this, like, mold. I've been, like, [00:39:00] introduced to this whole air quality stuff through friends. A lot of, just, environmental toxins and things like that, that we're just not all that aware of. But, I really, I like their booth and pitch on the product.

You know what was really nice about this weekend is, I don't recall a situation where I walked into a room Most commonly like bathrooms or something like that and was just overwhelmed by either the fake cleanser smell I don't I don't recall one moment this the last three four or five days where I've felt Overwhelmed by something in the air.

That's just not natural which is great. That's the best it is it is You know cleaning products are awful. And so I don't know if they demanded cleaner cleaning products for, for this weekend or what, but yeah, air, air quality is a, is a big deal. You know, you got to be careful because everybody will [00:40:00] auger into a rabbit hole that just, you know, you'll, you'll end up, what's the, what's the term for it?

Is it agra, agoraphobia where you don't want to leave your house anymore? Yeah. Or being like orthorexic or whatever too. Yeah. Yeah. And what you're, what you're saying is it's at the end of the day, you Perfection is not the goal, but it's like, just be mindful of what you put on your skin, the food you put into your body, um, the products you clean your house with, and if you are mindful of that and you make these good compounding swaps over time, your health is going to skyrocket and you can live a great life.

Well, for, for air quality, the, the best thing you can do for air quality is to start by breathing through your nose. Because if you're breathing through your mouth all the time, you're never going to smell well, when you should maybe. Leave the room. Yeah, and so, you know, it's low hanging fruit, baby. Low hanging fruit.

Yeah, like we could talk all day See man, it's been great. I love you guys. You're the best. Absolutely It's uh, I consider you some of [00:41:00] my closest friends and and again I it's it's good to be on this journey with you guys and so many other folks that were in Austin this weekend And I very much appreciate and applaud All the hard work you do to, to promote this community and certainly our brand and, and uh, it's, it's been a lot of fun.

It's fun, man. Stay lathered. Done. Done. Is that, is that the mantra we're going with? Stay lathered? You can say whatever you want. I mean, there's, there's so many. There's 50. Lather up. Rub and scrub. I'm, I'm not going there, Eric. Don't go there. I'm not. Okay, I, I. He's baiting you. I just need to throw it out there.

See if he was gonna go there. Get buttery. Grease your ears. Stay sauced. Stay sauced. Thank you, bro. Thank you. What's