Ep. 182: You Wanna Talk About Killing Hogs?

Published: 2019-08-19 10:00:00

Description Show ▼

Steven Rinella talks to Jesse Griffiths, Corinne Schneider, and Janis Putelis.

Subjects discussed: tons of audience death stories; flounder gigging in Texas; the human egret; more about Long Tong Jani; frying fish with a passion; Steve's strong dislike of batter; the smallmouth bass’ trashy cousin, the largemouth bass; titillation; trapping feral hogs; the garlic-tipped fork; custom ordered feral cow sausage; Jesse's first book and his upcoming book on cooking feral hogs; and more.

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Referenced Books

None

by None

Jesse mentions seeing an Italian proverb 'from the two kingdoms of nature, choose food with care' in a book, which inspired his restaurant name. The specific book title and author are not mentioned.

Referenced at 00:00:00

Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish

by Jesse Griffiths

Jesse discusses his first cookbook published in 2012, which covers preparing and cooking wild game and fish, including flounder preparation with pictures and mentions Captain David by name.

Referenced at 00:00:00

Mamon on Fire

by Francis Maman

Jesse references this cookbook when discussing stuffing a large halibut (around 10 pounds) with peppers and onions, then wiring it shut and roasting it over fire.

Referenced at 00:00:00

The Hog Book: A Chef's Guide to Hunting, Preparing, and Cooking Wild Pigs

by Jesse Griffiths

Jesse's upcoming second book (in final design stages) about feral hogs, organized by pig size categories with recipes, detailed butchering diagrams, and information about processing wild pigs.

Referenced at 00:00:00