Okayest Cook

Mastering the Art of Jerky Making

In this episode of the Okayest Cook podcast, host Chris Whonsetler and his co-hosts dive into the topic of jerky making. They start with light-hearted banter about fishing before transitioning to the main topic of jerky. The team discusses various methods, from using traditional and modern dehydrators to smoking. They delve into preferred cuts of meat, the importance of proper curing, and the significant role of marinades and dry rubs. They also share their favorite recipes, including store-bought kits and homemade blends. The conversation touches on the science behind curing salts and shelf life, comparing pros and cons of making jerky with different equipment. Throughout the episode, the hosts share personal anecdotes and tips, encouraging listeners to experiment with their jerky-making processes and share their results.

Woods Bound Outdoor Insta - https://www.instagram.com/woodsboundoutdoors/

Hi Mountain jerky Rub/Cure Kits we love: 

Inferno: https://himtnjerky.com/inferno-blend-jerky-kit/

Hunters Blend: https://himtnjerky.com/hunters-blend-low-sodium-jerky-kit/

AI Generated ‘Chapters’

00:00 Behind the Scenes Banter

00:46 Introducing the Okayest Cook Podcast Crew

00:48 Fishing Tales and Gear Talk

03:22 Diving into the World of Jerky

05:14 What's on the Menu? Unusual Recipes and Weekly Eats

14:51 The Art of Making Jerky: Techniques and Preferences

28:17 Debating the Best Cuts and Techniques for Jerky

29:33 Exploring Meat Slicing Preferences

30:25 The Science of Cutting Meat for Jerky

30:50 Experimenting with Different Meats and Cuts

36:30 Marinades vs. Rubs: The Jerky Flavor Debate

38:52 The Importance of Curing Salt in Jerky Making

44:10 Exploring Flavor Profiles and Seasoning Mixes

48:58 Shelf Life and Storage Tips for Homemade Jerky

52:51 Jerky Making Tips and Recipe Sharing

Homemade Jerky Marinade Chris Likes

1 cup soy sauce

1/4 cup orange juice

Zest of 1 orange

1/2 tablespoons honey

3 cloves garlic, finely minced

2 shallots, finely minced

1 jalapeno, finely minced

1 tbsp brown sugar

1 tbsp freshly ground black pep­per

1 tbsp red pepper flakes

1 tbsp ground ginger

1 tsp onion powder

1 tsp cumin

1 tsp cayenne

1/2 tsp ground cloves

2 pounds venison, beef or goose, sliced into 3/4-inch strips

Marinade for 12 - 24 hrs

Place on wire trays spaced out evenly and flat

Smoke at 160º for about 3 hrs or 200º for around 90 min Check every 30 min, rotate trays as necessary if edges are cooking too quick. Pull pieces as they are done if needed.

Cool on counter, store in plastic bags in fridge or freeze. Share with friends! 

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

The Versatile World of Grilling: Techniques, Tips, and Grilled Salads

In this episode of the Okayest Cook podcast (Episode 11), the hosts delve into various aspects of grilling, discussing their preferred methods and tools, including charcoal, gas, flat tops, and campfires. They share personal stories and experiences to emphasize the versatility and enjoyment of grilling. Topics range from fuel types, like the benefits of using lump charcoal over briquettes, to techniques like indirect grilling and the value of having multiple temperature zones. The hosts also discuss the importance of high-quality equipment, the convenience of gas grills, and the rustic appeal of campfire cooking. A unique grilled salad recipe using kale is introduced, sparking a conversation about alternative grilling options. Throughout the episode, the team exchanges tips, such as the necessity of having a backup propane tank and cleaning the grill properly to avoid flare-ups and maintain longevity.

AI Generated ‘Chapters’

00:00 Opening Banter and Introductions

00:39 Welcome to the Okayest Cook Podcast: Grilling Season Kickoff

01:11 Meet the Hosts: Ranked by Kitchen Messiness

02:22 What's Cooking? Sharing This Week's Meals

10:27 Deep Dive into Grilling: Charcoal vs. Gas

13:47 Charcoal Grilling: Techniques and Tips

25:03 Switching to Gas: Convenience and Maintenance Tips

29:33 Grilling Techniques and Preferences

30:30 Favorite Foods to Grill

31:36 Exploring Wood Chips and Grilling Accessories

32:58 The Art of Kebab Making

34:59 Mastering Fish on the Grill

41:13 Campfire Cooking and Outdoor Adventures

48:15 Debating the Merits of Flat Top Grilling

55:53 Grilled Salads and Wrapping Up

Recipe: Grilled Kale Caesar Salad

Lightly coat kale in olive oil and a pinch of salt and grill on high heat for 90 seconds. Serve hot with Kens lite Caesar dressing and cherry tomatoes.

CREDITS

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

Local Food and Urban Farming with Jason Michael Thomas

This episode of the Okayest Cook podcast features an in-depth conversation with Jason Michael Thomas, an Indianapolis-based urban farmer and chef, on the benefits of eating local, farming, and gardening. Recorded on location at Jason's urban farm in downtown Indianapolis, the discussion covers a variety of topics including the importance of connecting with nature through food, the advantages of starting a garden, and the impact of local farming on the environment and community. Jason shares his journey from starting in the food industry at a young age to embracing urban farming and educating others on the value of growing and consuming locally-sourced food. The episode also explores the challenges of modern agriculture, the concept of food as freedom, and practical advice for starting a CSA (Community Supported Agriculture) program. Additionally, Jason provides a unique recipe for walleye caviar, underscoring the joy of using fresh, local ingredients.

AI Generated 'Chapters'

00:00 Opening Banter and Introduction to the Okayest Cook Podcast

00:26 First Guest Episode: On Location with Jason Michael Thomas

02:10 Jason's Journey: From Busboy to Urban Farmer

04:10 The Magic of Fresh Produce and the Urban Farm Experience

06:05 Starting Your Own Garden: Tips and Inspirations

08:44 The Importance of Eating Local: A Deep Dive

14:54 Exploring the Health Benefits of Local Foods and Honey

21:07 Supporting Local Farmers and Sustainable Agriculture

27:46 Navigating Organic and Local Options in Grocery Stores

30:55 The True Cost of Quality: A Deep Dive into Sustainable Dining

33:10 Challenging the Status Quo: The Case for Local and Sustainable Food

35:10 The Personal Health Journey: From Diet Choices to Gut Health

36:16 Building a Sustainable Future: Education, Access, and Personal Responsibility

38:02 The Power of Local: Embracing Community and Supporting Small Farmers

42:36 Urban Farming and the Joy of Self-Sufficiency

47:20 The CSA Model: Connecting Consumers with Local Farms

50:17 A Chef's Perspective: Crafting Exceptional Dishes with Local Ingredients

56:41 Closing Thoughts: The Importance of Local Sourcing and Community Engagement

Find Jason: 

https://jasonmichaelthomas.myshopify.com/

Instagram @jasonmichaelthomas

Facebook: https://www.facebook.com/jasonxray

Recipe

Cure Walleye fish eggs in beet juice & kombucha vinegar & salt

Serve on top of Soft scrambled egg in the shell

(contact Jason for more details!)

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

Coffee Talk: Brewing Methods, Culture, and Culinary Uses

In an engaging installment of the Okayest Cook podcast, host Chris Whonsetler and crew explore the vast world of coffee, from its brewing techniques and cultural significance to its creative culinary applications. The discussions traverse through traditional and artistic brewing methods like pour-overs, French Press, espresso shots, and stovetop percolators, examining factors like bean-to-water ratios, grinding, and regional bean differences. Emphasizing personal experimentation to discover favorite brews, the hosts also delve into coffee's use in recipes such as a unique coffee rub for ribs, showcasing the beverage's versatility beyond the cup. Throughout the episode, the importance of engaging with local roasters and experimenting with brewing methods is highlighted, encouraging a deeper appreciation and understanding of coffee among listeners.

Support local artists & buy a hand made mug from Cody Holliday - ClayTable.com & @ClayTable in Instagram

Support veteran owned coffee business and buy phenomenal beans from Scars & Stripes - https://scarsandstripescoffee.com/

Upgrade your coffee gear like the Camano Coffee Mill from Red Rooster Trading Company - https://www.redroostertradingcompany.com/

AI Generated ‘Chapters’

00:00 Kicking Off with a Unique Intro

00:33 Welcome to the Okayest Cook Podcast: The Coffee Mug Ranking

01:04 The Great Coffee Mug Debate and Collection Tales

03:01 Exploring the World of Handmade Mugs

04:25 Diving Into Coffee Culture and Brewing Passion

06:07 What We Ate This Week: From Shank to Brats

13:03 The Art of Brewing Coffee: Regions, Roasting, and Recommendations

29:27 Coffee in Cooking: Pairing and Using Coffee in Recipes

35:01 The Freshness Factor: Unveiling the Secret to Great Coffee

36:49 Grinding to Perfection: The Impact of Bean Quality and Grinder Choice

38:34 Mastering the Pour Over: Techniques for a Cleaner Taste

47:57 Exploring French Press: A Richer, Grittier Brew

55:01 Espresso Essentials: From Bean to Bold Flavor

01:04:20 Stovetop Percolators: The Classic Approach to Bold Coffee

01:09:00 Creative Coffee Uses: Beyond the Cup

Colton’s Coffee Rub

Rib Rub Recipe

2 TBS fresh ground coffee

2 TBS kosher salt

2 TBS smoked paprika

1 TBS ancho chili powder

1 TBS dark brown sugar

1 tsp oregano 

1 tsp garlic powder

1 tsp onion powder

1 tsp fresh ground black pepper 

.5 tsp cocoa powder

.5 tsp coriander 

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

The Art and Soul of Heirloom Recipes: Preserving Culinary Memories

In a heartfelt exploration on the Okayest Cook podcast, hosts Chris Whonsetler and co-hosts delve into the emotional and cultural significance of heirloom recipes. They share personal recipes that span generations, including unique dishes such as a white roux-based macaroni and cheese, calico beans reminiscent of family gatherings, Grandma Cole's red apple butter, and more. The discussion underscores the importance of preserving these recipes, not just for their taste, but as a vital link to family history and memories. A special focus on apple butter making illustrates the tradition's nuances, from choice of apples to the final spread that fills jars with flavors of the past. Encouraging listeners to submit their heirloom recipes, the hosts aim to foster a community celebrating culinary traditions. The episode emphasizes cooking as an act of love and remembrance, urging the documentation of these recipes to keep family stories alive through food. A call is placed to all listeners to write out your recipes for your personal history preservation and to mail a copy to Okayest Cook in exchange for a shout out and merchandise. Recipes can be mailed to 212 W. 10th St. STE A290 Indianapolis IN 46202.

AI Generated ‘Chapters’

00:00 Kickoff with the Okayest Cook Podcast Crew

00:39 Grocery Bag Carrying Contest: A Hilarious Debate

01:49 Diving into Heirloom Recipes: A Journey Through Time

02:42 Meals of the Week: From Vintage Venison to Sous Vide Steaks

05:55 The Art of Jerky: A Future Episode Tease

10:42 Special Guest Suggestions and the Power of Cooking Inspiration

12:24 Heirloom Recipes Unveiled: A Deep Dive into Family Cooking Traditions

12:41 Unpacking Family Cookbooks and Handwritten Recipe Treasures

15:26 Sharing Personal Heirloom Recipes and Emotional Connections

32:52 The Art of Fish Frying and Family Traditions

33:20 The Dilemma of Walleye Fishing vs. Turkey Hunting

34:36 Heirloom Recipes and the Joy of Cooking for Community

36:21 The Emotional Power of Food and Family Recipes

39:45 Preserving Recipes: The Struggle with Handwritten vs. Digital

46:31 Creating Heirloom Recipes for Future Generations

58:25 The Challenge and Charm of Handwritten Recipes

01:03:18 Grandma Cole's Apple Butter Recipe Reveal

01:07:19 A Call to Action: Share Your Heirloom Recipes

G-Ma Cole’s Apple Butter

Step 1:

Make Apple Sauce:

½ Bushel Jonathon or Ida Red Apples yields (35  ½ pint jars + 5 pint jars)

1. Quarter and core apples.  Cook in large kettle until mushy.

2. Run through Foley Food Mill to get apple sauce.

*Food Processor or Blender will work well also but you will need to peel 

 apples first before cooking.

Step 2:

Make Apple Butter: (8 pints)

    *To make lesser amount, always use 1 cup sugar per 2 cups applesauce

12 c Applesauce

6 c Sugar

2 ½ c (3/4 lb) Red Cinnamon Candies (Red Hots)

1. Mix altogether in microwave bowl.

2. Microwave on High, 30 minutes (Stir halfway thru)

3. Let stand 10 minutes, then can.

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

From Field to Table: A Turkey Culinary Adventure

In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana.

Grab some new turkey calls over at https://jtcalls.com

JT Calls on Instagram: @jt_calls

Grab the Turkey Book at https://TheWildBooks.com

Jesse Griffiths Instagram: @sac.a.lait

Get on Neal Brown's email list: https://nealbrown.substack.com

Neal Brown Instagram: @nealjbrown

AI Generated ‘Chapters’

00:00 Kicking Off with Spotify Updates and Sticker Distractions

00:43 Introducing the Okayest Cook Podcast Episode on Turkeys

01:11 Turkey Calling Tips and Personal Stories

03:57 Diving Into Notable Meals and Cooking Adventures

08:52 Exploring the World of Eating Insects

12:03 Deep Dive into Turkey Hunting Strategies and Experiences

28:46 The Great Turkey Debate: Wild vs. Domestic

30:34 Wild vs. Domestic Turkey: Cooking Differences

31:58 Preparing Wild Turkey: Tips and Techniques

34:15 Thanksgiving Turkey Traditions and Cooking Tips

35:06 Innovative Turkey Cooking Methods and Recipes

38:21 Exploring Unique Turkey Preparations and Seasonings

39:35 The Art of Brining: Enhancing Your Turkey

41:20 Creative Cooking: From VR Headsets to Turkey Recipes

41:56 Spatchcocking and Other Turkey Cooking Adventures

59:04 Turkey Chili and Final Cooking Thoughts

01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe

Chef Neal Brown’s Citrus Turkey Tacos

Chris used this recipe with his wild turkey legs

Citrus Dry Brine

1 Tbls Kosher Salt

1/2 Tbls Sugar

Zest of Three Oranges

3 Cloves Garlic

1 Tbls Onion powder

1 tsps Annoto powder

Put in a blender and blend until a rough but dry(ish) rub forms. 

Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night. 

Next day: 

Sear on all sides over medium heat. 

Braise: 

2 cups water

1 medium white onion, thinly sliced

1/2 orange, cut into 2 pieces

1/4 cup pork lard or vegetable oil

8 garlic cloves, peeled

3 bay leaves

1 tablespoon sweetened condensed milk

2 teaspoons dried oregano, preferably Mexican, crumbled

1 tbls kosher salt

Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service.

Chris added cilantro & pickled red onions as a garnish.

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

Elevating Sides: From Potatoes to Healthy Swaps

This episode of the Okayest cook podcast features host Chris Whonsetler and his co-hosts Andy Heiser, Colton Heiniger and Corey Cole, exploring the world of side dishes, starting with a lighthearted debate about the number of shoes they own. The discussion quickly shifts to their culinary preferences, focusing on sides, particularly potatoes and the variety of ways to prepare them, including mashed, twice-baked, and incorporating them into dishes like soups and kebabs. They also delve into healthier eating habits, discussing the importance of balancing macronutrients and incorporating colorful fruits and vegetables into their diet. The conversation includes tips on making sides more nutritious, like using vegan recipes for inspiration and the benefits of cooking with alternative grains such as quinoa and couscous. The episode concludes with Chris sharing his go-to recipe for 'the best broccoli of your life', emphasizing garlic, olive oil, and baking as key components.

Outdoor Edge 20% off discount code - OKC20

AI Generated 'Chapters'

00:00 Kickoff: Welcome to the Okayest Cook Podcast!

00:35 The Great Shoe Debate Among Hosts

02:21 Diving Into the World of Smoked Chex Mix and Smoked Meats

05:00 Exploring the Versatility of Potatoes in Cooking

07:21 Elevating Your Side Game: A Deep Dive into Sides

18:07 The Art of Perfecting Vegetables as Sides

24:58 Roasting Vegetables: A Simple Delight

25:41 Craving Colors in Your Meals

26:03 The Magic of Nutritional Yeast

27:46 Exploring Vegan Sides and Healthy Eating

28:51 The Science Behind Our Cravings

32:37 Soup as a Side: A Delicious Debate

35:10 Grains and Rice: The Ultimate Sides

44:22 Balancing Macros with Sides

52:48 The Fruit or Vegetable Dilemma

57:54 Wrapping Up with the Best Broccoli Recipe

The Best Broccoli

Ingredients

Directions

Preheat oven to 425º

Dry broccoli THOROUGHLY if washed

Put the broccoli and garlic in a food safe bag, Toss with olive oil, salt and pepper. 

Roast in the oven 20 to 25 minutes, until crisp and the tips of some of the florets are browned.

Remove from oven and zest the lemon over the broccoli, squeeze the lemon juice over the broccoli catching all the seeds that fall out, add the toasted pine nuts and sprinkle on the Parmesan cheese. 

Serve immediately, leftovers are not as good. 

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

Cooking Steak: Tips, Techniques, and Chimichurri Recipe

In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Andy Heiser, Colton Heiniger, and Corey Cole delve into the intricacies of cooking steak, discussing everything from processing wild game to the art of seasoning and cooking techniques. The team ranks their squeamishness levels when it comes to processing game, shares personal anecdotes, and explores different methods of cooking steak, including sous vide, cast iron skillet, and charcoal grilling. Special focus is given to the importance of letting meat rest, using the right amount of seasoning, and the benefits of tying steaks for even cooking. The episode also introduces a special chimichurri sauce recipe, highlighting its compatibility with steak and advising on the preparation for the best flavor. Additionally, they touch upon the partnership with Outdoor Edge and offer a discount code for listeners. The conversation wraps up with a call to listeners for tips on reheating steak and sharing their own recipes.

Outdoor Edge 20% off Discount Code - OKC20

AI Generated ‘Chapters’

00:00 Kicking Off with Some Banter

00:25 Welcome to the Okayest Cook Podcast

00:35 Ranking Squeamishness Among Hosts

01:36 Field Dressing Tales and Tips

08:00 Diving Into Delicious Steak Preparations

19:12 The Art of Dry Aging and Meat Preparation

29:17 Unlocking the Secrets of Meat Aging

29:34 The Art of Butter Casing and Wax Aging

31:01 The Science Behind Meat Tenderness

33:10 Exploring Wet Aging Techniques

34:31 Seasoning Strategies for the Perfect Steak

38:35 Mastering the Cast Iron Skillet

43:53 The Sous Vide Revolution: A Game Changer in Cooking

55:02 Elevating Your Steak Game with Chimichurri Sauce

59:55 The Quest for the Perfect Reheated Steak

Colton’s Chimichurri Recipe 

1-2 minced garlic cloves

1 cup parsley

1 cup mint

1 minced chili pepper

2-3 tbs white wine vinegar (for a classic take use red wine vinegar or use lime juice)

½ cup olive oil

Salt & pepper to taste

Directions:

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

Exploring the World of Chili: Controversies, Recipes, and Flavor Adventures

In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-hosts Colton Heiniger, Andy Heiser, and Corey Cole delve into discussions about chili, the most controversial stew. The co-hosts share their experiences and experiments with making chili, including unique ingredients like venison, orange juice, and espresso salt to enrich flavor profiles and textures. Conversations also touch on liquid smoke, various ways of incorporating beans, the importance of sourcing ingredients for flavor enhancement, and the concept of chili as a versatile dish ideal for experimentation. Moreover, debates arise over the inclusion of ingredients such as pasta and sweet potatoes, the classification of chili versus stew, and personal preferences for spice levels. The episode encapsulates a rich exchange of chili recipes, cooking tips, and the cultural significance of this beloved dish.

AI GENERATED ‘CHAPTERS’

00:00 Welcome to the Okayest Cook Podcast: Setting the Table

00:52 The Great Chili Debate: Seasonal Sensations and Personal Discoveries

01:25 Week in Food: Stew Surprises, Bacon Wrapped Delights, David Chang's Netflix Show & Venison Stew

07:04 Diving into Chili: Ingredients, Techniques, and Controversies

09:08 Chili Additions Debate: Sweet Potatoes, Pasta, and the Definition of Chili

20:04 Chili and Its Companions: From Cinnamon Rolls to Peanut Butter Sandwiches

25:49 The Versatility and Variations of Chili

26:06 Venison Chili: A Game Changer

26:47 The Great Beef Debate: Store-Bought vs. Local

27:04 Exploring Chili Ingredients: Pork, Venison, and More

27:38 Chili Controversies: Chocolate, Beans, and Regional Differences

28:48 Chili as a Meal Prep Masterpiece

29:58 The Art of Making Chili: Techniques and Tips

31:19 White Venison Chili: A Unique Twist

32:43 Chili Preferences and Family Recipes

34:42 The Cultural Impact of Chili on Hunting Season

34:42 Chili and Weather: The Perfect Cold-Weather Dish

37:40 The Role of Beans in Chili: A Heated Discussion

39:51 Experimenting with Chili: Encouraging Culinary Adventures

50:15 Final Thoughts and Chili Tips

52:16 Chris's Ultimate Chili Recipe Revealed

Chris' Chili Recipe

Ingredients

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com

Are you browning your ground meat or steaming it?? The guys discuss improvements to their ground meat handling, cooking and moisture retention methods. 

Danielle Prewett on browning meat: https://www.themeateater.com/cook/cooking-techniques/how-to-properly-brown-ground-meat

Wild Game Cook thawing cup: 

https://wildgamecook.com/product/wild-game-cook-cup/

Food52 on using baking soda to improve your ground meat: https://food52.com/blog/25923-internet-s-favorite-ground-beef-trick

Andy’s Taco Seasoning Recipe 

Ingredients:

1 lbs venison 

1 onion - pick your favorite mine is a yellow sweet 

1 lime 

2 Tablespoons Butter 

3 cloves of minced Garlic 

Taco Seasoning Bulk Mix: 

3 tablespoons - Salt

1 tablespoon - Pepper

1 teaspoon - Cayenne 

3 tablespoons - Chili powder 

2 tablespoons - Oregano

3 tablespoons - Garlic powder

3 tablespoons - Cumin

3 tablespoons - Paprika

CHEATER - decide how much you want to make and use 1/2 Xtreme Texas Dust  and 1/2 Hardcore Carnivore Tex-mex 

Directions: 

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com