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Jesse Griffiths

Jesse Griffiths

Texas chef and butcher Jesse Griffiths has been a long-time friend of MeatEater, hanging out with us on podcasts, hosting an episode of Das Boat, and many other good times. Jesse isn’t just a renowned chef, he runs a strictly local butcher Dai Due Butcher Shop, supper clubs, and a very cool hunting school to welcome anyone interested in hunting and preparing wild game. He’s also a serious hunter and angler, and the perfect person to lead Steve on a journey through the mid-coast region of Texas, fishing, gathering, hunting, and eating the whole way.

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    How to Whole-Fry a Fish

    Recipes

    How to Whole-Fry a Fish

    This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area...
    Venison Parisa

    Recipes

    Venison Parisa

    Hailing from Castroville, Texas (just southwest of San Antonio), this amazing raw meat preparation incorporates cheese and, naturally, jalapeños. This is deer camp power food and can be eaten extremely fresh off the animal. Traditionally, parisa is made with ground beef like a tartare, but I much...
    The Best Beer Battered Fish

    Recipes

    The Best Beer Battered Fish

    Beer batter can be contentious. When done right, it is light, airy, and crunchy—perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering. Beer battered fish takes more attention to detail than other method of frying, so it’s best to work in small batches...
    Smoked Fish Dip

    Recipes

    Smoked Fish Dip

    Smoked fish dip and crackers is always a huge hit at parties. It’s also a great way to clean out the freezer or use up leftovers. I use white bass here, which smoke well because they’re more strongly flavored than other delicate warmwater fish like crappie or bluegill, but pretty much any flavorful...
    German Venison Roast

    Recipes

    German Venison Roast

    Sauerbraten is a classic German sweet-and-sour roast that’s perfect for this time of year. The autumnal spices, red wine marinade, and brown sugar just taste like the holidays. The acidic marinade of vinegar and wine works well with any tough cut, whether it be venison or feral hog. Hell, you could...
    Pan-Fried Venison Tongue

    Recipes

    Pan-Fried Venison Tongue

    Tongue, when cooked until tender, has a uniquely silken texture that is even better when contrasted with the crunch of breadcrumbs crisped in butter. We used larger nilgai tongues on this episode of MeatEater TV Season 9, but venison, elk, or pronghorn tongues would work great here, too. The trick...
    Redfish on the Half Shell with Onion Butter

    Recipes

    Redfish on the Half Shell with Onion Butter

    There are endless variations on the classic Gulf Coast technique of half-shelling, or cooking fish in the handy vessel of its own skin and scales. This butter- and onion-rich preparation shines because the onions insulate the fillet while taking on the smoke from the grill. The smokiness enhances...