The Joe Rogan Experience #1676 - Jesse Griffiths
Jul 1, 2021
Jesse Griffiths, a butcher, hunter, and co-owner of Dai Due Supper Club, dives deep into the art of hunting and cooking wild pigs. He shares the booming population of feral hogs in Texas and their ecological impact. The conversation highlights culinary techniques for preparing hog meat, emphasizing the importance of stress management for flavor. Griffiths also discusses the cultural perceptions of food, the ethics of hunting, and the significance of local sourcing in the culinary world. His new book, "The Hog Book," serves as a fascinating guide to this culinary journey.
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Chefs: Artists or Craftsmen?
- Joe Rogan suggests chefs are artists, creating temporary art.
- Jesse Griffiths views chefs as craftsmen, like plumbers, providing a necessary service.
Dai Due Origins
- Jesse Griffiths discusses the origins of Dai Due, starting as a supper club in 2006.
- He emphasized sourcing everything locally in Texas, a novel concept at the time.
Feral Hog Population in Texas
- There are an estimated 2-4 million feral hogs in Texas, a significant invasive species.
- Their rapid breeding cycle contributes to their population explosion.
