Speaker 1: Arrow dot net is more than just a podcast. It
is a podcast network. So far it's twenty different podcasts,
one of them being vocal dfrag. Come on, you do
it every day. You're always asking other people what do
you think? How do you think I should do this?
What color goes best with this color?
Speaker 2: Hey?
Speaker 1: Sometimes you got to stand on your own two feet
and ask your own questions then question the answers. It's
called vocal dfragging. It will change your life. It's on
arrow dot net a r r oe dot net. Enjoy
the exploration. Hello, hey, is this chef George?
Speaker 3: This is me Mike.
Speaker 1: This storm that we've had over the past couple of days,
it's been a tough cookie to keep in touch with you, sir.
What do you suggest for we survivors out here?
Speaker 3: I suggest cooking delicious food at home? They warm?
Speaker 1: Isn't that the truth? Isn't that the truth?
Speaker 2: Hey?
Speaker 1: I got to give you a compliment right off the
bat here, And first of all, I love the size
of this cookbook because and I'm running all over my
kitchen as a home chef. I don't want small print.
I want something that's going to entertain me. I love
the font you don't know how many times I keep
coming back to this book cover because I love the
energy of it. My god, you've got something very positive
going on here, dude.
Speaker 3: Awesome.
Speaker 4: Well, I appreciate it. Yeah, that was intentional to have
larger print, because like the small print books, when you
open them up and you're in the middle of doing it,
you're like, wait, what was that?
Speaker 3: What's the next stiff here?
Speaker 4: You got to like move your hands, and then the
next thing you know, your onions are burned. The next
thing you know, you're you know, whatever is happening is
is gone. And so I just find that, like, I
only create a book that was useful to people for
the people using it, not necessarily like a van of
you book as a chef to be like, look, how
awesome I am.
Speaker 1: Yeah, because you know what, when I watch those TV
shows on there with Gordon Ramsey and stuff like that,
you cannot tell me that there's not a cookbook somewhere
on that set because they can't be pulling this stuff
from their armpits.
Speaker 4: No.
Speaker 3: Well, I mean yefs know what they know.
Speaker 4: The dishes, I mean, the dishes they're making are scripted,
and obviously because they got to like do the shots and.
Speaker 3: Have the produce and have all the meats. But chefs know,
I just know stuff like it's not.
Speaker 4: It's not a it's not like it's hard for me
to make a Holidays.
Speaker 3: It just happens.
Speaker 4: It's just if you don't have the skills, you don't
understand that you don't have the techniques, it's hard to
build those types of recipes, for sure.
Speaker 1: I do want to know though, that you know, you know,
you being like the lucky Cajun and then your phone
numbers attached to the state of Tennessee that puts you
in the South with me, what is your Southern cornbread
compared to mine? Let's let's have some fighting words going
on here.
Speaker 3: I want to be clear. I'm not claiming to be caveden.
I'm not like whoa. Let's let's just be clear. Okay.
So here's my background.
Speaker 4: I grew up in Chattanooga, and I went to high
school in Baton Rouge, and what I found was the
people there had better than when I grew up, Okay,
and then I ended up so I fell in love
with it, man, I fell.
Speaker 3: And I ended up going to coin a school there,
and so the.
Speaker 4: Name of The company is called Lofty Cajun and it's
I'm named it after the people that taught me how
to cook.
Speaker 3: Because it couldn't go.
Speaker 4: There.
Speaker 3: It is. That's the story.
Speaker 1: See there is See that's the kind of stuff that
we as consumers and those of us that enjoy tasting food,
we never get to hear that part of the story.
I mean, there is a story behind every dish. And
that's what's worried about reaching out with you, because you've
got a story. We want to hear it.
Speaker 3: I want to tell it.
Speaker 1: Does that mean you're gonna do our dishes too? When
you come over to our kitchens?
Speaker 4: I mean, I'm I mean I try to, Like the
only way I can come to your kitchens is through
seasoning hot sauce, is cookbooks.
Speaker 3: We also got tutorials.
Speaker 4: On YouTube, So like I'm trying to figure out ways
to reach more people right now, that's.
Speaker 3: What we're doing.
Speaker 1: All right, Let's go back to that cornbread because I know,
you know, being here in Charlotte, I mean I see
more boxes of cornbread going out and I'm going, I
don't want boxes of corn bread. I want the real
you know, the real stuff. What do you suggest.
Speaker 4: Okay, I'm always gonna suggest getting stone brown corn meal
because it has a better taste than like the highly
processed hot speed grinding technique kind of heats the cord
up and when you get it it can kind of
be kind of stale. But if you can get it
from a local farmers market or natural food stores, you
can get stone brown corn and that's a better starting
place because better corn meal is going to equal better
corn bread.
Speaker 3: Right.
Speaker 1: Do you smother your corn bread into anything? I mean,
I mean some people like to put, you know, like
some honey butter all over the darn thing. I don't
mind putting some sort of gravy over it, like a
good old Southern biscuit, right.
Speaker 3: Okay, so I like it kind of.
Speaker 4: One of my favorite little ditches is cornbread with pento
beans that have and onions in them and then like
a chop chowl and kind of like that sort of
smother is kind of my jam. But cornbread with like
butter or it like fresh corn bread with butter is
kind of like my good to maybe a little honey, yeah,
but generally I like a smother or just butter.
Speaker 1: Wow. So now you also put a lot of focus
on the crawfish. I want to know how you're doing
crawfish artichoke. When I thought crawfish was that thing that
you pinched the tail and suck the head.
Speaker 4: You can get frozen tails pretty much in any city
in the United States now, I mean in the Southeast
at least, and in the crawfish season you can get fresh,
clean crawfish tails shipped from Louisiana and the.
Speaker 1: Man.
Speaker 3: Yeah, then you get them.
Speaker 1: They're available, especially since we're now going into Super Bowl weekend.
I mean, come on, this is the kind of stuff
that creates the conversation when those commercials on TV suck.
Speaker 4: Yeah, right, good food always creates a better atmosphere and
everyone's happy. People are talking about it, people are asking questions.
It just comes off better than like picking up a
platter of wings at like Costco or something.
Speaker 1: You know, So, then why isn't somebody taking your gravy
get gravy gravy and turning it into a soup. Because
if your gravy gravy gravy, say that three times gravy
gravy gravy is so darn good, why aren't we putting it,
you know, with with other things as in a soup
because it sounds so incredible.
Speaker 3: I mean, gravy is one of those.
Speaker 4: It's a sauce, so I mean you could, I guess,
I don't know.
Speaker 3: I mean it's a best Chamel is kind of the
base of soup.
Speaker 4: A lot of soups like potato soup, you know, cauliflower soup,
broccoli soup is kind of a base for those kind
of things. But gravy, to me, is a sauce, you know.
Like but I guess you could take those same flavors
and put them in a soup. I don't think there's
any there's no right or wrong. It's like what tastes good,
what makes you happy, what makes the dish good, what
makes thicks.
Speaker 3: Using what you've got is important.
Speaker 4: You know, you don't need to go to the store
to buy something every time you make a dish.
Speaker 1: I depend on on grocery stores with with their you know,
like their rotiserie chickens, because I want to use their spices.
They can fork the bill on buying those expensive spices,
and then I'll put their spices and stuff from that
chicken inside my soup.
Speaker 4: Yeah, make stock with us bones, I do that. I
always save scraps of onions, carrots, sepper, celery, and I
save the bones from like roasted chicken, and I make
stock like whatever the bag fills up, I make stock.
Speaker 1: So, Nozy, what are you doing in this age where
everybody is so probiotic? King and Queen? Because we got
our prebiotics now and we've got our probiotics, I'm not
seeing sauer kraut in a lot of dishes. When you
know probiotics, sour krowd is your number one go to.
Speaker 3: Yes, I actually make sour krow at home.
Speaker 4: So I used the use our Black Label seasoning, which
is our classic agent seasoning.
Speaker 3: So sound crowd is basically just you.
Speaker 4: Get cabbage that hasn't been cooked, you rent it off,
do you want to clean it? And then you rub
salt on it, and then you it's gonna release water,
and then you want to push that crowd underneath the
water that's being released, and then you can sit on
the counter for a couple of days and you got
sound crowd and then you just.
Speaker 3: Put it in the refrigerator and pull it out.
Speaker 4: Whenever you're making a rubbin, or you're making some sausages,
or whenever you want to eat, like a little, nice, quick,
little bit of the progroducts.
Speaker 3: You're talking about.
Speaker 1: So then why did my mom used to put it
in this gigantic pot and she would put a brick
on it to squeeze it down, and I mean it
would go through the stinky stage, the ugly looking duckling stage.
I mean it was like, Mom, what are you trying
to feed me?
Speaker 3: You're there?
Speaker 4: You got to keep it underneath. You got to keep
it underneath the water. It has to be anaerobic. If
the if these cabbage comes above the water, that's when
you develop those bad situations where it can make you sick.
If you keep it under the water. It's this a
natural preservation process that we kind of lost when we
started cannon stuff.
Speaker 1: Yeah. See, that's the reason why I stop making kombucha,
because I got that fear of, oh my god, what
happens if I made a mistake? Am I really actually
you know, signing my own death warrant?
Speaker 2: Here?
Speaker 3: Well? I don't. I don't think.
Speaker 4: I mean, I think it's one of those things you
recognize that this shouldn't be you shouldn't eat it.
Speaker 3: I don't think you're ever.
Speaker 4: I mean, I'm not an expert, but this is my
experience has been it's pretty obvious when it's when it's
you're not supposed to eat it.
Speaker 1: Well, one of the things that you've become a master of,
and this is one of the reasons why my wife
and I are both so attracted to this cookbook, is
because you don't mind reimaging food. In other words, I'll
look at a turkey and I'll sit there and say,
I can get five or six meals out of that,
let's start now, and every one of them are not
going to be the same.
Speaker 3: Yeah.
Speaker 4: I love that, because a turkey is such a big bird,
right Yeah. And it had like, even if you sit
down with a table full of people, you're still gonna
have leftovers, and you got that great carcass, which makes
great stock. I mean, taking it to the next level,
the next place is fun because you just have so
many opportunities to try different things.
Speaker 3: I think. I think there's so many places you can
go with it, and it's easy just to go, oh,
it's just heat it up and put it on some
more potatoes and gravy. I mean, not that that's bad,
but you can have more fun with it.
Speaker 1: I think, well, I want to take your cookbook and
plant it inside of a grocery store like a Harris
Teeter or a Kroger, because when you've got something here
cranberry sauce and the tartfoil, those people that go near
those damn cans of cranberry's, they need to be given
a better way. They need to see the light, George.
Speaker 3: They need to see the light. So it's not it's
not hard. It's literally.
Speaker 4: One pot cooking with a few different ingredients that we
all have access to, and you just simmer them down
and they stick it up and they turn into this
dewey tart red goodness.
Speaker 3: And it can be used for a lot more things
than just like on your turkey. You can put it
on pork chops.
Speaker 4: You can put it on fried chicken, you can put
it on grilled cheese sandwiches.
Speaker 3: You can put it on your.
Speaker 4: Cheese plate, like so Scott, like different places it can go.
Speaker 3: You can't even put it on ice cream. It's not like.
It's not like you're you're stuck in a corner with it.
Speaker 2: Please do not move. There's more with Chef George Blackwell
Smith from The Lucky Cajun coming up next. Oh, there's
more than just the book that I've got in front
of me. The one I have is the Nobs Cookbook. Okay,
here's what they're getting ready for a seafood cookbook. Let's
get back with Chef George.
Speaker 1: I talk with all of these doctors and professionals that
you know, they say, oh, we should be doing more
plant based stuff. And what does Chef George have Southern twist?
Black eyed pee Humus, Man, you're spot on, dude.
Speaker 3: It's cool.
Speaker 4: So I really like black eyed peas, and I love
me too, and I'm trying to like come up with stuff.
Speaker 3: I want to create a book that's useful for everybody.
Speaker 4: Now not you know, obviously, our books are never gonna
be vegetarian.
Speaker 3: They're never gonna be vegan. That's the way it is.
Speaker 4: Even if we did a vegetable cookbook, they're gonna be
bacon in it. So be. But that doesn't mean that
you can't eat something that doesn't have meat it.
Speaker 3: It doesn't mean that those things aren't good. This was
one of those additions where I was like, this is
appropriate for this event.
Speaker 4: This helps people come up with something for those people
that are maybe a little more picky about their meat
consumption or dairy consumption and just fits right in with
great flavor, easy to make.
Speaker 3: Its southern. You know.
Speaker 1: One of the things that you just said and that
went instantly to my heart was bacon. Once again. I'm
here in the South, but here this is gonna be
so Jeff Foxworthy, you know you're a Southern area when
you go to the grocery store and grab all their
cook bacon, take it home and put it in your
own recipe so you don't have to cook it. That's me.
We'll do that in a heartbeat, right.
Speaker 3: I love bacon. So what's cool is down the street
here from the Chavanugat we have bent and farms bacon
and it's like the bet. Have you ever had that stuff? Yes,
it's like the best.
Speaker 4: Bacon in the world, literally, I mean I don't think
there's a better bacon.
Speaker 3: And if you get that stuff and you can just get.
Speaker 4: Like one slice, right, and you can cut it, cut
it up into little plate pieces and salt it up
and put it into any kind of dish like you're
gonna add more bacon flavor to your beans or greens
or soup or whatever you're doing.
Speaker 3: Then like a half pound to like some average bacon.
This is where quality really matters, and this is where
people get kind of confused with like costed value.
Speaker 4: Like sometimes more expensive stuff tastes better for a reason
because it gets you get more out of it.
Speaker 1: So are you like me though, when you're home chefing
that it's like two two for me, one for the dog.
I mean, the dog has got to be a part
of the chefing as well, and they've got to be
rewarded for being in there with us.
Speaker 3: I don't have a dog. We had a dog. No,
we had a dog a couple of.
Speaker 4: Years ago and she passed away and we just haven't
go We just haven't got another up.
Speaker 1: Well, you've got something inside this book that really grabs
my attention in the way because when it comes to
cast roles and stuff, especially meat loaf, you know you
get that dry kind of a flavor and you got
to add more ketchup to the meat loaf. Well, I
mean you've got cast roles here and you use this
word creamy comforting. Next level? Where are you taking me,
Jeff George.
Speaker 4: Well, I'm trying to take you to the idea that
cats roll is maybe more of a concept than a
technique not necessarily direct recipe. So in the book, the
process is kind of like this anatomy of a bite,
Like build the flavor how you want. Take the vegetables
you want, cook them till they're done, not overdone. Make
this bechamel sauce, Add some kind of cheese if you want,
mix it together. Top it with some kind of crunchy,
crispy thing. And it could be crispy onions, It could
be corn flanks, it could be potatoes, draws, it can
be breadcrumbs, and bake that thing off Like that's all
it is.
Speaker 3: Is it some kind of vegetable layered with the cheesy
sauce and some crispy on top. Like that's a cat's role.
And so I think you could have had.
Speaker 4: A lot of fun with it without making it super complicated,
because the technique opens the door to more opportunities than
just a single recipe.
Speaker 1: Well, you're using technique with your turkey gumbo. My god,
it's not even Thanksgiving and you make me want to
go out there and get a dang turkey breast.
Speaker 4: Well you can do that with like chicken. I mean
you could do that. The bait recipe there can go
with anything. You could interact, you know, change the meat
with any kind of thing.
Speaker 3: So it's not like.
Speaker 4: The end of the road if you don't have turkey.
It's just you know, you have turkey, what are you
gonna do with it?
Speaker 1: Well, I'll sit there and I'll make it. I'll make
it into anything and everything, even you know. I Mean,
that's the thing I love about books like you yours,
is that you're teaching me how to take a chance.
And if you fail, you didn't fail. You learned something today.
Speaker 3: Yes, no one is.
Speaker 4: Born with the ability to cook, like you see people
that have done all kinds of skills, like people that
are professional athletes, professional musicians, professional artists, they are born
with the ability to do that.
Speaker 3: I mean they had to go out there and like
make it happen. So it's no different with cooking. You
just have to go out there and explore it and
have fun and enjoy it, you know.
Speaker 4: I think people what happens is people end up trying
something and then they failed because they didn't have the
techniques to properly execute the recipe.
Speaker 3: So then they're like, well I can't cook. Well, yeah,
you can't, but that doesn't mean you can't learn. It
just means you need different skills.
Speaker 1: You being down here in NASCAR country. Are we going
to see you on the infield of any of these tracks?
You know you promoting this book because my god, this
is infield or even even tailgating kind of a material here.
Speaker 4: It is. It is kind of tailgating kind of food.
I mean, because it's all about the party. You know,
Thanksgiving is about the party, gathering. Party.
Speaker 3: NAT's car as a party.
Speaker 4: Now I'm not really like into that car, but you know,
maybe maybe one day we could have a lucky Cajun
NAT's car.
Speaker 3: I mean, I don't know. Wow, that'd be fun.
Speaker 1: Wow. You have an award winning line here that I
would like to have, like on an apron or a
shirt of some sort that I can wear in the
kitchen because it speaks the truth, strips away everything but
what really works in the kitchen. I love that because
you're telling me, you know what, go simple, but keep
it very memorable.
Speaker 4: Yeah, memories are made when you're in the kitchen. Like
one of the memories people have the most of the
have them of gatherings, to have them of Hey, just
saying tasting great that my grandma mate, like you remember
that for your life.
Speaker 3: You don't remember it this for the weekend.
Speaker 4: You don't just remember it a year later, you remember
your whole life. So I think food is important, and
the more you love you put into it, the better
it tastes, and the better memories you have.
Speaker 3: That's just my opinion.
Speaker 1: What kind of music are you listening to inside your
kitchen chef? In the way that I love me some reggae,
but at the same time, I'll pop on some DM
that is so uptempo that man, there's no way in
hell you're gonna stop me.
Speaker 3: No, that's good. I like reggae. I like reggae. I
also gosh, I kind of like listen to all kinds
of stuff.
Speaker 4: I have some playlists on Amazon and I just kind
of put when I find a new song, I just
added to it. So from like Outcasts of Reggae to
the Rolling Stones, red Hot Chili Peppers, like I'm all
over the place, you know what I mean? Like like
it's kind of ha energy if it has good energy,
and it makes me happy when I listen to it
and gets on the list.
Speaker 1: So, now, when you have a book like this, first
of all, are there more? Because this one that you
sent me, says no BS Holiday Cookbook, Are there more?
And number two, how can people get their hands on this?
Because you have made it so unbelievably approachable that if
we don't get it in our kitchens, that's our loss.
Then we lose Yes.
Speaker 4: So the reason when I'm going out on the podcast
is I'm actually promoting our next book, the Nobs Seafood Cookbook.
So we're taking a similar approach to this. It might
be a little bit different. There's gonna be some other things,
like more line drawing than them, so some people can
color in the books. We're else they're gonna have prints
of the line drawings on watercolor papers.
Speaker 3: Some people can watercolor them.
Speaker 4: And we're also going to have special blends that come
with the books. So we're gonna have a Bay seasoning,
We're gonna have a tie blend that we call Movie
tie Wow, and then we're gonna have a black and
scorpion pepper seasoning for like black and fish and it's
gonna be awesome. And that's gonna come out around the
end of February beginning of March, and we're still kind
of working on that. I don't know when this podcast
will come out, but it might be available when this
is coming out.
Speaker 3: Us.
Speaker 1: Well, we're gonna talk again, is what we're going to do,
because there's no way in hell I'm gonna let you
only be on this show one time, when the members
of Deaf Leopard have been on here a billion times.
What you know, I think you're greater than Deaf Leopard.
Speaker 3: I don't know if I'm greater than Death Leopards.
Speaker 4: But I love cooking and I love talking about cooking,
and I love your energy, man, because you're like.
Speaker 3: You go straight into it. Man, It's like, here we go,
here's the call we're going. I love it.
Speaker 4: So no.
Speaker 1: I don't you think, though, that your new book does
introduce you to the actual grocery store a person back there,
you know that's cutting up the meat and making sure
that everything's going on, Because so many times people think
that you go to a grocery store and those guys
have not been trained how to properly prepare the meat.
That butcher has been scientifically trained by major league people,
but nobody respects them as that and they've got that training.
Speaker 3: I don't I don't know.
Speaker 4: I think I think that a lot of times people
expect things to be a certain way, and then if
it's not the way they expect, they assume that the
person that's doing it doesn't know anything.
Speaker 3: They just know something different.
Speaker 4: You know. It's kind of like kind of like pizza, right,
Like pizza is all over the world, you know, and
then any Italian person is going to be like, that's
not pizza because you put ham.
Speaker 3: On it or something, right.
Speaker 4: But so I think it's just expectations lead to being
dissatisfied with things generally speaking, like all over.
Speaker 1: Right, are you going to do a cookbook eventually that
will concentrate only on what people are eating at RVs?
Because the RV the camping spots and stuff like that,
it is not what your parents had when it came
to camping. This is a whole new vibration of new
RVs out there.
Speaker 4: That's an interesting idea. So each year we're going to
do a new book. So this year we're promoting the
Seafood Cookbook. And then so I have ideas about each
year is going to kind of be about.
Speaker 3: A specific book, and I'm going to promote that book
each year.
Speaker 4: So we did come up there is the idea of
the Outdoor Cooking Book which may is kind of grill
oriented campfire oriented, which kind of will will lead into
that what you're talking about, and that is kind of
what it may be the next one. It's not decided,
but that is a high contender for the next book
for sure.
Speaker 1: Wow. Where can people go to find out more about
everything you're doing, Chef George and and really to grow
with you because you totally get our language here, well,
I love it.
Speaker 3: So you can go to the Luckycajun dot com.
Speaker 4: You can join the Skillet that's our newsletter, and you
can get information each week about new tutorials that go
up on YouTube each week, and you also get updates
on when these books come out and new hot sauces,
limited edition blends.
Speaker 3: We've got a few things coming.
Speaker 4: We're also gonna make a garlic seasoning that we're releasing
in October, and it's gonna be Halloween oriented and it's
gonna be and we're gonna call it Vampire Bullets.
Speaker 1: Wow. See one time, though, I would love to hear
a podcast from you in the way that where when
when the seasonings that you put in there don't work,
what is your go to? I would love to hear
something like that in the intimate setting of a podcast.
Speaker 3: What do you mean don't work? What do you mean?
Speaker 1: Oh my god? When it doesn't work, dude, what do
I reach for? Pepper and garlic? That's where I'm going
when it's like, you know, I don't.
Speaker 4: Those are your basic Yeah, those are your star wars.
Those always work. Pepper, garlic, salt is like pretty much safer.
But I'd like to say that our lucky Cajun black
lagel can replace that because it's all perfectly I.
Speaker 3: Think subtle, because it's just all purpose plan.
Speaker 4: Did I think it's I mean, I sent you some seasoning,
didn't that as you did?
Speaker 1: And the thing about let me tell you something about
Chef George, And I'm glad you brought that up. I
was scheduled to use that seasoning over the weekend, and
what happened. We got that big snowstorm in and we
were and everything shut down. So I was going to
be fully one hundred percent prepped for this until the
weather took over.
Speaker 3: Okay, do you have them near you?
Speaker 1: Let me go get them. I'll tell you exactly what
I've got. If you have a couple seconds.
Speaker 3: I have plaves. Yeah, I'm here.
Speaker 1: Yeah, This is one of those things, like I was
talking about in the very beginning, where the weather has
stood in the way of you and I having conversations,
because this was the first thing, and that was dealing
with the fact that I could not do any cheffing
because of this stink and snowstorm. Yeah, I mean yeah,
So what I what I've got here is I've got
what a jerk seasoning, the Lucky Cajun, which I'm dying
to try, and I also have the Halipino, which scares
the crap out of me because I'm afraid that it's
either going to be too hot or something. What am
I feeling on this one?
Speaker 3: Okay? So the black label is our original blend. Now
have you opened them? I'm not.
Speaker 1: I'm afraid of it letting the smell out because in
this way it'll you see, you.
Speaker 3: Can need to smell it.
Speaker 1: Okay, So you're seeing the black and Cajun.
Speaker 4: The black label is all great, all purpose blend. You're
gonna fall love with it right now. Yeah, I'm pretty
sure of it.
Speaker 3: If you love food, you're gonna fall in love it.
Speaker 1: Oh my god, Oh my god. You smell that pepper
big time on that rooking.
Speaker 4: Oh that's the difference fresh ground SPEs manx man.
Speaker 3: That's like a just think about all the stuff you
get at the store. Think about like when it was ground.
Yeah you don't know, it was ground months years ago.
Speaker 4: We are trying to get our stuff to people within
a week and definitely within like less than a month,
and it's just gonna have a way greater greater flavor,
way greater potency. There's really no comparison to what you
get at the store.
Speaker 1: Oh my god, the jerk is that's got a sweet
little flavor to it. I mean, that's got I like that.
I mean that wow.
Speaker 3: But that's because that fresh ground allspice. If you what
happens with allspice when it sits for you know, a
few months, it gets this kind of bitter, acrid taste.
Speaker 4: And that's why people don't end up like I don't
like all spices, like, well, you just haven't had fresh
all spice. It's kind of like saying I don't like
stale cookies, Well, no crep. You know, I don't like
I don't like rozen oj mix.
Speaker 3: Well no crep. You know, fresh freeze is always better.
Speaker 2: Hmmmmmm.
Speaker 1: And the jalapeno. Okay, now I'm gonna I'm gonna get
the wrong ingredients in this. But I smell some spices
in there that that that it's like, I need to
take a chance. And what am I smelling with the jalopeno?
It's not hot halipino at all.
Speaker 4: So the jalapeno blend is basically a green version of
the black label. So we removed the cayenne, we remove
most of paprika, and then we add hatch green chili,
and we add lapeno flakes and we grind those up,
and then we add a little bit of dehydrated lime juice.
Speaker 3: To kind of activate those green chili flavors a little
bit wimmer heat level.
Speaker 4: You know, it's close, but it's it's totally green. It's
like a green cajun blend instead of red.
Speaker 1: You need to put these in things you can just
put on the wall and let the house smell like
this all the time.
Speaker 3: Well, it's called cooking.
Speaker 1: You win God, all right, Chef George, when you come
out with that next book, You've got to get back
on this show. Do not hesitate. You know how to reach.
Speaker 3: Out to Oh will, I'll reach out.
Speaker 4: I appreciate you responding to my reach out, and I
appreciate you giving me this platform to talk to people
and share about what we're doing. I really feel good
that we have a great product that you can't really
get anywhere unless you like make it yourself, or maybe
you know a chef that makes fresh ground seasoning or you.
Speaker 1: Yeah, wow, once again, where can they go to find
out where they can get their hands on these spices
and everything else that you're doing, sir?
Speaker 4: You can go to the Luckycagun dot com. You want
to sign up for the Skillet newsletter, you can do
that there. You get updates on new blends, new sauces,
the cookbooks, maybe some special offers for people on the newsletter,
and then you also get updates of our YouTube to
orioles that we release every week.
Speaker 1: Wow. Well, I'm gonna see you next month or a
couple of months from now then, right, Yeah, we're doing
it all right, Bud? Will you be brilliant today?
Speaker 3: Okay, you didn't take it easy man, Thank you