From the World Food Championships: The Tale of Scott Green and His Louisiana Hot Sauce

Ever wanted to know the secrets behind a Louisiana family's revered hot sauce recipe? Here's your chance to peek into the magical culinary world with Scott Green, the creator of  D.a.T. Sauce. We're excited to deep dive into the story of this versatile condiment that's spicing up kitchens across the nation. Scott takes us back to his roots and unwraps the flavorful journey behind his creation, and we're sure you're going to love the tale as much as the sauce itself - It’s really good!

But that's not all that's cooking! Prepare yourself for a delightful dash of Louisiana's heartwarming culture, famous food festivals, and how a bowl of gumbo can unite people in a way that nothing else can. Our animated chat with Scott, a seasoned food industry professional, spotlights the essence of building organic relationships and sincere marketing tactics. Get ready to hear about his spirited adventures at World Food Championships and the sheer joy of seeing the food from your homeland bring people together.

And just when you thought it couldn't get more delicious, we've saved the best for last. Let's embark on a flavorful journey exploring Louisiana's exotic cuisine, the soft-shell crawfish, and Boudin - the beloved Louisiana sausage. To top it all, Scott shares his fascinating experiences of introducing his homeland's culture to folks in the Middle East and F

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Transcript

Speaker 1: 1:05

All right, this is the walk and talk podcast, and I am your host, Carl Fiedini. We are at the World Food Championship here in Dallas, Texas. This is the last day and let me tell you something. I man, in retrospect, what a damn damn good time we have been having, meeting all kinds of great people, seeing how everybody's working in the clutch, working together, the camaraderie. I'm digging it, I am loving it. Chef Jefferson is on the board today and he's hardly talking. He's been working. It's a miracle. It's a miracle you can even speak. It's a miracle you can even speak. I didn't last night. I know it's like Wolfman Jack in the house. It's like that man.

Speaker 2: 1:51

I would not be able to do that right now. I know, I don't know, I don't know, I'm not going to go away.

Speaker 1: 1:54

All right, so check it out. We got Sean Pooch Rivera on the on the line.

Speaker 1: 2:02

Hello, hello, yes, 504, man 504 in the house, but we have a special guest right here sitting next to me. On my right we have the Scott Green, yeah yeah, from that sauce. Oh my goodness, ninety-five man In the house, all right, so hold on, man. Let me just do this real quick. Okay, so we're talking that sauce. Now I am. I was not familiar with this brand right here prior to this event. Now I will tell you something, and I mean this sincerely, and if anybody who knows me that sees me talking here in this, I don't BS with any of this stuff. If I'm telling you something is good, it is good and this is good.

Speaker 2: 2:51

So we're going to talk about it.

Speaker 1: 2:52

It's not only good, it's magical. No, seriously it is really fantastic.

Speaker 1: 2:55

Listen sincerely and I don't BS, I shoot straight, I don't bring people on and talk about stuff that I don't believe in. Okay, that's the first things. First, I from the first, like little dip. With the taste I was just like holy, wow, where has this been all my life? Oh, hell, yeah. Then I mean that sincerely, like we were eating the, just eating, the, eating a lot of this. And when we went to your place, you know, on one of the nights there and you know, cut through a colony where I had a throat.

Speaker 2: 3:28

Yeah, he's nice.

Speaker 1: 3:29

Yeah, dude, let me tell you something we man I have never eaten that was. That was a crawfish right Soft shell crab.

Speaker 2: 3:36

They're soft shell crawfish.

Speaker 1: 3:38

I have. I have never eaten that before in that application. And then when, when this was all you know, after we had the ketchup on there, the, the, that ketchup, and then the other one, the spicy wow, I mean, I'm really digging it and what Efren did too.

Speaker 2: 3:52

Remember when he put the mayonnaise. Maybe he made it like a rum and a lot.

Speaker 1: 3:54

Oh, he made, yeah, he made some concoction I looked at him like what'd you do?

Speaker 2: 3:57

He's like mayonnaise. I'm like it's brilliant.

Speaker 1: 4:00

Brilliant, simple, you know, like wow, anyhow, sir. Yes, wonderful, wonderful job, and I know you told me the story and I want to. I want you to take about 30 seconds. Talk about where this came to be. We need the intro. I did already. Yeah, I do. Scott Green, scott Green from that's Us, louisiana. It's the last day, folks, he deserves two intros and then you got it how you like that and a marching band. Yeah, we did I remember now Is the you got the Louisiana band coming through.

Speaker 3: 4:31

Yeah, okay, say Nog, march of 100.

Speaker 1: 4:34

Oh yeah, scott, yes, go ahead. And what's the? What's the airplane view? Breakdown of how? Because I know it's like a family thing. It was like a whole.

Speaker 4: 4:41

So that, you know, typically when people see that, they think saints. You know who? That? My cousin. His name is Don Abner Tabor and in high school they called him that for short. So that's where the name came from.

Speaker 4: 4:56

The recipe came from my cousin trying to duplicate his wife's grandfather's recipe, which they called pop sauce. So for 10 years, you know, so you know, pops wanted to teach it to him. He said, oh, no, I'll just get it from you. But he, he watched, he watched. And then when pops passed away, you know, they ran out of sauce. He tried to start duplicating it and every year he would make a batch and get give it to the families. Oh, it's good, but it's not quite pop sauce. So after 10 years he finally said, you know, through frustration, this isn't pop sauce, this is that sauce. That's where the name came from, that's where the recipe came from. And then we also have a ketchup. So when, you know, I used to be a big ketchup guy, I'd start putting that sauce in my ketchup and mixing them and that's how I would eat it. And I said, well, why not make a that? You know, a, that ketchup? So that's where the ketchup came from.

Speaker 1: 5:49

You know the ketchup, um, I don't know which one I like more, but I think I have me personally. That has more applications in my life or on a every day, and I could dig it. I get down with this, I am, I'm for this, okay.

Speaker 4: 6:03

So, you know, when I cook, a lot of times I'll do a combination of the two and I always, you know, put a little honey or a little syrup, you know some sweet, but, um, you know, meat loaf, that ketchup on meat loaf, chili spaghetti, yeah, and you know. Just so, you know, people think hot sauce hot. You know, we have a hot sauce that doesn't taste like a hot sauce. We have a ketchup that doesn't taste like a ketchup. It has its own little unique and that and they're healthy. Because, you know, we, we, we whipping this up and we don't know about chemicals, we just throwing all this stuff in there and it came out, you know so Well, again amazing stuff.

Speaker 1: 6:40

Where do they find? How can they find it?

Speaker 4: 6:42

So we're in. We're in three to 4,000 grocery stores nationwide, mostly along the Gulf Coast, but we just, we just got in a bunch of Kroger's in the mid Atlantic. You know from Texas, the Delta mid Atlantic region, kroger's are we in Florida?

Speaker 1: 6:59

Are we in Florida?

Speaker 4: 7:03

I mean when Dixie Florida.

Speaker 3: 7:05

I know my, you know.

Speaker 4: 7:06

Rouse's, I used to know them all, but now we got to the point where I can't you know, I don't know, I get it.

Speaker 3: 7:13

Shout out to Rouse's who's making their way into Florida. Finally, if you're trading, to Florida.

Speaker 4: 7:16

Yeah yeah, they're a good grocery store. Very much uh.

Speaker 3: 7:19

Oklahoma Louisiana.

Speaker 4: 7:20

Yeah, and, and Kroger's was a great one. Heb was probably our first chain grocery store. We went in and it was the easiest. You know. I called the lady up, you know. Can I send you some samples? Sure, you know, and we want to put you in our Cajun set. So you know, if you're going, if you're going there and it's not on the, you know, with the ketchup and hot sauce, you know, ask them for the Louisiana section. That's where it'll be.

Speaker 1: 7:42

You have to say Cajun, like that.

Speaker 4: 7:44

And if you go, if you go to a grocery store, then they don't have it. Start raising hell, you know. Get kicked out of there and say I'm not leaving till you. I'm going to fight for you, I dig it.

Speaker 1: 7:51

I feel like everybody should have this. I really believe it, man, I you know.

Speaker 3: 7:55

From a chef's perspective excuse me, perspective it's amazing. I mean the combo with the soft shell crawfish, and this was after. I truly believe from the heart, mind and soul that this stole the whole food world food championship. It's, it stole the show. Yeah, a lot of great champions here, a lot of great recipes and food that was executed, but the simplicity of fried soft shell crawfish and that sauce, the line was around a quarterling. Gentlemen, I wish you could see.

Speaker 4: 8:24

So we had the Louisiana. Well, he's a multi Louisiana world gumbo champion. Wednesday night he came in here and cook seafood gumbo for everyone. And then we had LTE soft shell crawfish. They came in and I mean I don't know how many, but they were nonstop it was I am.

Speaker 2: 8:42

They have a house. I could say I ate seven pounds at your house, yeah, yeah I had seven pounds the house.

Speaker 4: 8:50

You, yeah, you definitely did, and to my knowledge he's the only one that does it, I mean it's a little process.

Speaker 4: 8:57

And yeah, and he's, he's a great guy. You know, real down the earth, real modest you. You wouldn't know he doesn't try to push himself on anyone, but you know he told me he was having. You know this was kind of a slow year for him. I said well, man, why don't you come, you know, showcase your stuff at the? You know I'll set you up and you can give some samples. These are all chefs. They go, they don't want it. There's no if, ands and buts about it.

Speaker 3: 9:21

You know, to me, if I'm serving a crawfish, a two-fing, I was thinking the same thing and you have one of those fried ones, a little crispy, fried.

Speaker 4: 9:28

So yeah, all you, three or four. Well, one is going to make you want another one for sure.

Speaker 3: 9:32

You know I want to.

Speaker 3: 9:34

I just want to say that you know.

Speaker 3: 9:35

I tell you what we went to a lot of after parties and a lot of things where we got the promo, a lot of products, and not to say that we've been party animals, but you know we, we got to go to cook and eat in a lot of people's homes and you know sponsors and all of the above.

Speaker 3: 9:47

I tell you what I never felt more at home and more loved and embraced than when we went to your, your home here, and and it was just amazing time to be with all the chefs from all over the world you know Venezuela, dubai, you know all over the world, guys and this is just an amazing experience for me, not only to be on this podcast here but at the same time, to experience the love and to showcase the bounty of Louisiana to the world. And we haven't really been able to do that a lot. I mean we do, but it's through Mardi Gras, it's through Jazz Festival, it's not really through a one single product and you being here with that sauce, it's just an amazing opportunity for you, but amazing opportunity for everyone to taste our flavor and, in a well, our robust culinary lineage.

Speaker 4: 10:32

You know well, one of the things that's kind of hard to to explain is the culture and the people, because you know, if you you came down to Louisiana, we hopped in a boat and we took a ride. You know y'all did it right. You know y'all showed up at the house with a lamb chops beer.

Speaker 3: 10:50

You know. You know it's like. You know I'm not going to come in and be headed You're welcome to my house anytime.

Speaker 1: 10:55

Hey Scott, this is walk and talk. All right, and that's how we roll. Ok, this is how we get down. I mean that's.

Speaker 4: 11:00

You know, that's always been a marketing strategy of mine. Like you know, I was in the all field and and the way I, you know, I was successful, very successful in the all field, and it was through building relationships. You know the food, you know the camaraderie, and the same thing in the food industry. I went into the food industry and you know the military is our biggest customer and you know, when you have three, three hundred plus people trying to get to the, you know the handful of people that make all of the decisions. It's real challenging.

Speaker 4: 11:33

So what, what we did? We said, well, let's do an after party. We went to one of their food shows and, you know, eight thirty, everything shuts down and people are looking for something to do. So let's do a little after party. So, you know, we had food, music, alcohol and in our very first one we, you know, we had the little suite up at the top and you had to have a key to get in. So Chef Kern and I each, you know, had twenty five keys and we went around and invited all that you know we haven't.

Speaker 4: 11:59

yeah, you'll come up, bring a friend, you know. Next thing, you know, you know they all knew me, us. I didn't necessarily know them, but they knew who we were and we've been doing that for I guess six years now.

Speaker 1: 12:12

So, while what you're saying is a sound marketing strategy and and also sincere, I will tell you that. See, you see that guy right there. Yeah, servant leader. You see this cat right here, sir servant leader.

Speaker 1: 12:30

And you know, listen, I'm not ever going to go to nowhere and be empty handed, right. So, one way or the other, you know, we, when, when you invited us to, to, to, to kind of spend some, some time with you and your and your peeps, your people, we were like, hey, well, what are we going to? What can we do? And we have to, you know, represent who we are. So, marketing aside these guys, this is what they do, right, I'm the one that kind of put the vehicle together for people like this to showcase what they do and to bring what they do to cats like you. So that that's kind of who we are. Oh, right, so it worked out really well in the most organic, natural way possible. So, for me, I look at things as it's just meant to be that way, right? Oh yeah, that's how that, that's the perception that I, we, the perspective, rather, that we come from.

Speaker 2: 13:27

I'll add to that because, as a you know person that loves marketing, what you're doing is you're doing it to organically and you're doing it so kind of like nonchalantly, but you're also doing it sincerely, right, because you know, as we've said throughout this entire event, food is a meeting that brings people together. We walked into that house, that Airbnb. We had no idea who anyone was except you and Bridget London. That was it by the time we left and we all talked about on the car way home. We had new family members.

Speaker 4: 14:00

Oh yeah, absolutely, and that was beautiful and that's, that's the.

Speaker 2: 14:03

You know, that's what I love about Louisiana, the people of Louisiana. I've never had a run-in with anybody from Louisiana that wasn't just sweet and sincere. And you know, I used to work with a woman named Christie Shaw-Baren. She's like baby, how are you doing today? And I'm like I'm doing great, thank you. And it's just that that love and the, how the smile is so infectious, you know well, if you want to fight, you try to take that gumbo.

Speaker 3: 14:26

And now it is to be that sauce.

Speaker 4: 14:28

Don't take that sauce, don't take that sauce.

Speaker 1: 14:30

Don't touch that sauce. I love it, all right. So listen, we were talking a little bit earlier and and you have some relationships and and we have some brands here on the table and I know it's something you kind of you, you feel strongly about and it's something you kind of want to, you know, put out into the universe there. What do you? What you got here?

Speaker 4: 14:49

So when we decide to do the world food championships, you know we came last year and did a chicken sausage gumbo for the veterans. Mike asked us to come do it. We did it and that was my very first experience with culinary food competition and the world food championship. So it was a great platform and you know all these chefs and and I always believed the way to get our product into the. You know, like I said, we don't have a million dollars for a Super Bowl commercial but you know if we can get into people's mouths, we know they're going to like it. You know it's all not, it is hard not to. It's all natural, low sodium, low sugar, all the all the good stuff you want in a product. But when we came here, we we decided we wanted to be, you know, and he asked us if we would like to be the Louisiana state partner. I was like, sounds like a bunch of work. But yeah, we'll do it. And, and you know, our goal was to represent Louisiana. Not, you know, that sauce would be represented, but the goal was the big picture was Louisiana, louisiana products.

Speaker 4: 15:48

So all of our chefs from Louisiana. We even had one from Alabama, but he won the great American seafood cookoff in at the Louisiana Restaurant Association. So you know he was a king. You know how can you not have the king on your team? So we, we, you know, and he's a great guy, he I mean he stuck it out through the end. He's just leaving right now, but he's helped us out. They prepared some amazing food last night. I know I sent one of y'all to pictures, but you know they were, you know they were on time. Last night Chef Amanda did the scallops.

Speaker 4: 16:22

I didn't see any, chef Efron, he was on time. I mean he was. I couldn't even pronounce some of the stuff he was making last night, some of those sauces, but like I said yesterday, he's the professor, you know he's. He's loves teaching. Yeah, shout out to.

Speaker 3: 16:35

Chef Efron, but you know so the Louisiana Seafood Board.

Speaker 4: 17:22

You know they gave us some money and we used that to put up all the chefs you know, nice Airbnb's and the Cajun Coast, who they promote tourism and stuff. You know they gave us some money and I gave that to each one of the chefs for spending money to help. You know, I didn't want this to be a burden on anyone, you know, and and I figured if I can promote them all the chefs, the restaurants, the hotels that they put you know, you know then it's a win-win for everybody, you know, because I know we're going to, you know we're going to get our share of you know when you're dishing out free food.

Speaker 4: 17:56

You know everybody's coming by to. You know, especially some of the stuff we had. The seafood gumbo from, you know, went the best in the world. You know soft-shell crawfish, where you can't get it anywhere in the world. The, you know we had king cakes from Louisiana King cakes. We had cheese cakes as well.

Speaker 1: 18:13

Yeah, how are we going to get some?

Speaker 4: 18:14

I'm sorry, not king cakes, cheese cakes, You're right. Louisiana cheesecake.

Speaker 1: 18:18

How are we getting that in Tampa? I want that. I think we know a guy very easily and soft-shell the, the, the, the, the Russian.

Speaker 4: 18:24

Oh, we can hook it up, we can make it happen.

Speaker 1: 18:26

Okay.

Speaker 2: 18:26

We need to get into distribution.

Speaker 1: 18:28

Seriously like that was like we need to find somebody to bring, maybe Tom maybe Tom can bring that in.

Speaker 2: 18:34

Oh yeah, that would be perfect, because he does the smoke, yeah, the smokes, fish dip and all that stuff, tom from. Uh, yeah, yes, indeed, that's a good, I mean, that's a great thing. Here's another thing, too, with the connections we have as a network helping him with that soft-shell. Yeah, crawfish, where are that? Where has that been all my life? Seriously.

Speaker 4: 18:53

And it's an unknown thing because he's never did social media. You know he doesn't have any of that. He just, you know, he had a group of restaurants that he supplied.

Speaker 1: 19:01

Who is that? Where does that come from? Is it any one of these?

Speaker 4: 19:05

No, no, no it's LTE soft-shell crawfish, you know. So, if you had to Google it, that's what you Google, and look it up, and, and and I want to be friends with LTE.

Speaker 1: 19:15

Oh, those are something right now.

Speaker 3: 19:16

Soft-shell crawfish is how a any crustacean's gonna uh molt and it's gonna lose its shell and build a new shell. Well, you can kind of, with the new wave of kind of uh understanding that process, you're going to be able to when you're a professional at it. You can control when they do molt and that's how you can establish all year round soft-shell crawfish and and they molt up to 13 times A year, a year, really Wow.

Speaker 4: 19:42

And then, when they stop, they stop.

Speaker 1: 19:43

So, wow, all right, look I, I, I want to do something with those people specifically. Yeah, he want to eat their products, I do, I want that, and that's not bad for you, right? I mean, that's not unhealthy. It depends on how you're doing it. But here's the thing. Like you guys were talking about, crawfish is not unhealthy?

Speaker 2: 20:00

No well, it's got cholesterol, just like shrimp does, and the crustaceans and stuff. They will have it. But I look at it with you guys were talking about earlier with that touffé, Normally you get that, it's no offense to anybody. It's the frozen crawfish meat and the defrosted. You lose so much of that yumminess. But if you were to use that and then, like you were talking, Chef Papooch, is that having that crunch? That's another layer of texture. Yeah, that was amazing, yeah, and with the crawfish.

Speaker 1: 20:26

Well, and there's no turn mess. And when you and when, seriously, those that soft-shell crawfish and you and you and you bread them up and you fry them up. Yeah, but how do we bread them up? I mean, well, that's what the Chiwi.

Speaker 3: 20:40

Oh man, they had a great Louisiana connection. I wish everybody could have been there to see that it was amazing.

Speaker 1: 20:46

I'm leaving here with a with the, some kind of sort of southern Louisiana spin talking, draw, you know, like draw whatever, the, I don't know what you call it, but I'm leaving here with one Baby Come on, come on, come on, come on, man.

Speaker 2: 20:59

You know what they go?

Speaker 3: 20:59

Oh, I'm sorry to interrupt you guys, but I just wanted to showcase something that I love to see and it's something that everybody. There's this mystic thing that you can go to France and you can get the the their version of it. But when you come to Louisiana, particularly Western Louisiana, you can get something. That's one of my favorite things. And now, honestly, the soft-shell crawfish is up there too as well. But boot in. And to watch these gentlemen here, try Boudin and their eyes light up and it just like where you been. All my life Type of reaction and that thank you for bringing best stop by the best in the business, obviously. And and thank you for enlightening the world on Boudin and on all Louisiana products. But it's just so great to see people see to try something they never try. They've seen on TV, they've heard the first folklore and then, when they get it, it's just man. It's one of the most fulfilling feelings I get when I see people enjoying our the bounty of Louisiana. I just want to go.

Speaker 2: 21:54

Where can you what you off? In the green room before we got on Scott, you said where where is this mostly?

Speaker 4: 22:01

So, so the best stop is in Scott, louisiana. You said so. So in when you know the number, in my opinion I'm pretty sure I'm part. I didn't check the numbers but I would think the number one gas station food in South Louisiana, louisiana, is Boudin. I mean, you walk in the store and you see this, this link, wrapped in in foil, and you look at it's like what is that you know? And. But when you know what it is, they have seafood Boudin, you know. Crawfish Boudin, shrimp Boudin, pork Boudin.

Speaker 1: 22:32

Yeah, but the one that we had at that, at the little get together the other night, was was this was this work right?

Speaker 4: 22:37

They're probably that the. You know there's a lot of it's debatable, but there's like a lot of great boot and people out there and and these this is probably one of the most well-known you know and you can't go wrong.

Speaker 3: 22:49

Guys. There's a here's the craziest fact of all with food in and it's so impressive to me. This is what intrigues me about about it is that there's literally one exit on I-10 town of 5,000 people that generates two billion, two with a B billion dollars worth of revenue for that city, a 5,000 person city annually, because of the five or six nationally known Boudin and meat stops in that area. So I mean it's just crazy to see how much that that brings. And if you look at how much you know, I don't know what your GDP of Louisiana is agriculturally, but what's?

Speaker 1: 23:27

all from.

Speaker 3: 23:29

Dollars with one little city is bananas, you know, and it's just crazy to see that. So I Thank you for bringing it here. I don't know why I didn't think of that, but I know you obviously got our back and got Louisiana's back, no, so thank you for bringing it.

Speaker 4: 23:41

Well, you know, a lot of times when we we show up somewhere, we make a splash, sometimes we're loud, sometimes we, you know, get a little carried away, but you know it's, you know, and every now and then I'll, you know, make an apology up front, and you know, and with that I bring you know, come bearing.

Speaker 1: 23:57

Okay, but hold on a second. Let's, let's, let's, slow down down. Shift here for a second. Okay. Has the walking talk podcast? Has walking talk media? Good job, bucky. Has walking talk podcast. Walk talk media. Have we become an ambassador for?

Speaker 3: 24:13

No, hey, louisiana's a whole. We think so, I truly believe that we are the Creole and the Cajun ambassadors to the world. Yeah, we proved it here at the, on the world stage, at the world food chain.

Speaker 1: 24:24

What I'm saying is so, all of a sudden I'm feeling some real Kind ship with Thanks again, buster, I'm going, we're going backwards. Now you're bucky again. I was starting to get you to Jacob and now you're back to murky. I catch it. Yeah, I mean, I feel like there's some real kinship going on and Feel like we can do maybe the only thing you're missing on that table is sasracks.

Speaker 2: 24:48

Yeah, true, true story.

Speaker 4: 24:50

Yeah, so so, billy, none guests. No, he's a lieutenant governor. He's, he's over Louisiana seafood board tourism I don't know what he's electric a graduation sir. Yeah, he's over a lot of stuff. But you know, and Great guy, he's done a great job for Louisiana, promoting it. I was in New Washington and you walking down the street and there's Billy, none guests and handing out king cakes. You know, during Mardi Gras.

Speaker 3: 25:17

DC Mardi Gras yeah.

Speaker 4: 25:18

Yeah, so he started that and I got to visit with him there. But you know, anytime I have a question, you know I'll call him up.

Speaker 1: 25:26

He's a great guy, his staff is great and and they, you know, through Louisiana seafood, you know, like I said, they, they covered, they took care of our chefs shout out to Samantha Carroll, who's the one of the Louisiana Queens of seafood and Speaking of shout out, I just want to say I have to say you know, I Okay Victor over at New Chef, you came through in the clutch, you know, and it wasn't just Victor's, a whole bunch of people over at New Chef, yeah, put, make sure that that's on the screen. They took care of us with this is to though.

Speaker 1: 26:01

Yeah, well, you know you can't, we can't change that man, you know. But yeah, I mean you, you are what you are, baby, I know we love you. But yeah, I mean they. They were really generous, they took care of us with with shirts with logos and and and all that.

Speaker 1: 26:13

They donated it for you know, to the to walk and talk and you know we bring we've been bringing it up to two chefs and all that. This is such a whirlwind Operation here and it's like you know, when we're putting out these podcasts, you know there's so many things to touch on and then you get in, you got to move out and get into somebody else in the seat and whatever. You kind of forget to talk about it. You know on air, but we have been talking about it to chefs and I just wanted to give a proper, a proper shout out to new chef, with and to Victor and and the team for for doing that. We approve, sincerely appreciate that.

Speaker 2: 26:48

I don't know if you guys know this, this event is going to be generating 35 episodes, wow, that's why my voice sounds this way. But you know, I got here's a thing.

Speaker 1: 27:01

You know, five day, I mean, yeah, but here's the thing you know, and our normal, our normal workflow is we do an episode we're gonna like. Right now it's quiet, it's not. You see how intimate this is and and the depth and detail that you can get into right. All we have to do is save, upload a couple of things on the description and it gets so. Within an hour it's up. After we, after we, you know, produce it. Your barber behind you, or she, looked at me today.

Speaker 2: 27:30

She's like how do I get on this podcast? Or like like to see it or hear it? I'm like Spotify and I'm like, oh my god, he's already. He's already sent out the one from the Diverse, diversified of foods, yeah, yeah. And I'm like that's, she's all. That's so cool, because you even had the thumbnail right. Yeah, they don't mess around, but here's the thing, though.

Speaker 1: 27:47

So we've been contending with the Megatron screens and the, the giant speakers and the whole thing Megatron speakers and the little screens, that's what I?

Speaker 2: 27:56

that's what I mean. You said Megatron screens to Megatron screen, but all the speakers are those speakers are from like.

Speaker 1: 28:04

Hey, listen, this is. This is my poetic painting of what this is. Okay, you're the thick thumbs. You listen to, you listen here. You're that thick thumb dude flipping with the spatula. You do that and I'm doing this. Okay, I love you, though. All right here, all right. Well, just so you know, I've never watched a podcast.

Speaker 4: 28:21

I'm not. You know this will be my first one. No kid, is that right? You have to tell me how to get to it, but you know I'm.

Speaker 1: 28:26

I also excited.

Speaker 4: 28:27

Last week was the first time I got uber on my phone. I still haven't done that I felt bad.

Speaker 1: 28:36

I felt bad because you know, my girlfriend, her brother, was ubering us around. I was like me. You know, I want to uber. I want to.

Speaker 4: 28:41

You know contribute, but I didn't know how. But wait, scott, man, I gotta do is go nine, nine, nine, nine, nine, nine, nine. And I got a cab. I'm gonna go to the next one, but I didn't know how. But wait, scott man I like.

Speaker 1: 28:53

All I gotta do is go nine, nine, nine, nine, nine, nine, nine and I got a cab. I'm good. You know what?

Speaker 4: 28:57

I mean Like, what do you know? What's the problem here? What's the guy? I didn't even know. You can nine, nine, nine. I think you still can. I mean I still see, you know we're so antiquated, I don't care.

Speaker 1: 29:06

I want to live where I came from.

Speaker 4: 29:07

You know what I mean. I like simple.

Speaker 3: 29:09

True, true, true, tell us about how you were able to showcase Louisiana to the people of the Middle East, the Far East, and now they're kind of influenced by that. They let you say it. But I'm so impressed by the fact that guys who were influenced by a gentleman by the name of Hatton from the From Dubai, and you got to experience all this time with him and show him real, true Louisiana culture, all those people were influenced by you planting that seed. Now they're here doing southern barbecue, doing southern things that in it's particularly New Orleans things. You know that the chef that in the next round from the do from Dubai, um In in open fire and call is that call and I had the privilege of judging that. Um, these guys I didn't know this, I'm so impressed by it almost brought me to tears. He's like you know, I stopped in New Orleans.

Speaker 3: 29:55

I don't. I wish I knew you were from New Orleans. I wish you knew when you would have been here, because I stopped in New Orleans. I bought all the spices from New Orleans. I made my own bayou blend. I was like, well, you made he's like I called it bayou blend. Then I found a voodoo priest to bless it for me. And now I'm into the last round and I was like this is so crazy. He could have flown into Dallas. He flew into New Orleans to make sure he could have that New Orleans experience, louisiana experience, then come to Dallas eight, nine hours later. I'm a drive, but all because of you Planting that seed, and I'm so grateful for that, and the people of Louisiana, I know we're grateful that as well. But can you tell us a little bit about that?

Speaker 4: 30:30

So, uh, so we've, we've done this Louisiana experience. We started doing it as a fundraiser for different charity events and I have a, you know a little land in Louisiana, about 9,000 acres, and so we do these little, you know, louisiana experience. Anything you want to do in Louisiana, we have it. You know alligators, ducks, deer, you know, uh, we had a guy want to come shoot neutras. You know, I mean, if you want bird watch, I mean we do it all. And uh, and the department of agriculture wanted me. They called me up and said, hey, could you uh, bring us a? We have a guy we would like to do a Louisiana experience with. You know how much would it cost? I said. I said I don't know, I mean, what all y'all want to do, I don't, I don't charge people for this. But you know I said how about if I just, yeah, pay my expenses? If you want me to roll out the red carpet, I'll roll out the red carpet.

Speaker 4: 31:23

So when, when had them showed up? I mean we had white shrimp boot. You know it was the Louisiana department of agriculture. So I got all their foot sizes and you know, they, they showed up, they all had white shrimp boots, they had little seal beams and and we started from from the get-go. I mean it was louisian. You know how I was driving an airboat running crawfish traps, crab traps. Well, we were shooting it, you know, as Asian fish jump up in there. You know we were shooting them like skeets. You know I probably shouldn't say that, but the boat was sitting still.

Speaker 3: 31:54

We weren't with the sporting paradise. So it all applies.

Speaker 4: 31:58

We had a you know, and, and I got special permission from wildlife fisheries to go catch alligators, you know, up to six foot with our hands, but we had to let them go. So you know, fine, that was great, I didn't want to clean them anyway.

Speaker 2: 32:10

So we did. You see his face when you said with your hands.

Speaker 1: 32:15

Yeah, you're like what, he's bad. I'm so, dude, I grew up. I grew up in the Everglades. Man, I'm not that I wasn't not shocked by that. Well, anyway that that was his first, first time, and I used to scuba dive with daddy my father, in in the canal back behind the house that was connected to the main that went to the glades and we were 15 minutes from the glades. We did all that.

Speaker 3: 32:37

Well then you need to come on to his property. Yeah, let's get it.

Speaker 4: 32:39

Yeah, I want to watch it.

Speaker 1: 32:41

Okay so this is. You know, I'm in back of neutra. You know what? I probably have to do it, if we went, bit it.

Speaker 4: 32:46

Be the gate of a neutra Underwater. Okay, so that's cool. I would like that good by cast, I think I think so next, I got.

Speaker 1: 32:54

I got the. I got the gear for that too. Believe it or not, I got.

Speaker 3: 32:57

I'm already said I got the gear for all that so hot them as, influenced by your, you break it out.

Speaker 4: 33:01

So he came down, we caught frogs, alligators, I mean we went, uh, wild, uh, you know those oyster mushrooms that grow on the willow trees. I mean we collected that and we went back to the camp. We we cooked it. You know the, the crabs, we had shrimp Frogs, we we mushrooms, we did all that. And then we had some friends of mine that played music, played music. We kept them up till four in the morning. But you know, to back up, when he came to the united states, you know he went to texas, first a wagyu Cattle ranch, then he went to. From there he went to california, stayed as a four seasons and Did some stuff on a little luau on the beach, and when he came to louisiana he got me, so, uh, and we just got this camp and we've been working on. So it wasn't really, you know it wasn't the four seasons by no.

Speaker 4: 33:48

So when they came more like one season.

Speaker 1: 33:51

But the house, the housebook is sleep about 16 people.

Speaker 4: 33:54

So I told them. I said look, y'all have the houseboat made my son and the musician, we had shelf sand. We're gonna stay in the punished camp up on the bank and you know, from the outside looks real rough. And uh and y'all had that. You know, master bedroom had a fireplace and a little jacuzzi tub and and uh had them, came up to me Whispers hey, can I stay in the punished camp with y'all? I said absolutely so. We had one bed left. It was the Uh worst bed and he's probably scared. So the top bump, you know. But he had the best time and he didn't get much sleep. I tucked him in at four in the morning and they were waking him up at eight. You know we got another, you know.

Speaker 1: 34:31

This punished camp thing sounds like it's at my house.

Speaker 3: 34:33

Yeah, that's my house is punished, camp, that's Let the beatings begin.

Speaker 1: 34:37

Let the beatings begin, all right.

Speaker 1: 34:41

So you, so this, this particular conversation came up because you were talking about um, this, this uh, this budding relationship, um between y'all and what's going on over there and like dubai and all of that, right, and and yesterday we had, uh, we had a shariq and um and ola you know we're from dubai we had him on a program, we did a, we did a little bit of a podcast with them and, you know, it's really interesting that there's this desire From that part of the world to kind of understand, you know, some elements of this part of the world, and obviously it always revolves around food, because that's like the great, the great, uh connector, that fabric that we can all kind of, you know, weave together to understand each other better.

Speaker 1: 35:28

So, you know, with that I think there's some real opportunities. Um, and, by the way, let me let me just stop real quick A moment ago was talking about editing and I was talking about how we do these podcasts, all those 35 episodes that you were talking about. I have to go in and I have to adjust all the audio and all the sounds so that you can hear the guests who are on. While we were in the midst of so much action and competitions and the judging and these, you know 70 billion watt.

Speaker 2: 36:00

You know speakers that are like behind us, like um, yeah, that's what I was trying to get, right, I know I just why I didn't want to.

Speaker 1: 36:06

I didn't want to leave everybody hanging on that one, um, you know, at the end of the day, man, you know those are gonna start like slacking out over the over the next couple of weeks because that's gonna take forever to to put it together. Sounds like a fun job, yeah, but what I am gonna know, it's horrible, but what I am gonna do, um, we had a few podcasts that we, you know, we showed up here super early before all the music and everything came on those, including this one, um, that you're on right now, scott. Uh, we're gonna put those out first. All right, you should feel special, you know, because these are, this is a actual, this is our actual normal podcast format, okay, so, um, the other ones are a kind of a revised or diluted version of what we normally do, right? So it's gonna, we have to, we gotta, we gotta, you know, juice those up a little bit, trick them up a little bit. This is going to be going out probably, uh, if I can get some wi-fi over here, uh, I can get this out today. So, um, we are starting to get busy back here and I want to make sure that we, uh, we get out our little shout outs and and how we can find you and your product.

Speaker 1: 37:16

And also, uh, for you to Poochie Pooch on Pooch Rivera, um, food star. You know what I'm saying? I want to make sure everybody can find you. Uh, I mean, I mean, that's sincerely, you know, but he made a face I didn't. You know I'm. He was like this guy. I mean, he went like this, he goes like that. I'm like no, I'm only kidding, he didn't say that. All right, um, scott, yeah, how do we find you in the swamps, in the swamps? Yeah, GPS.

Speaker 4: 37:43

Maybe when I get home I'm jumping in the mud boat and I'm heading out to the swamps.

Speaker 1: 37:47

Gotta go get your feet dirty, I get it, man, I'm I understand, I understand bringing that good fresh air oh yeah, I might have a gun in a fishing pole, but I don't plan on touching them.

Speaker 4: 37:55

I might have ice chest and I'm gonna wear it out.

Speaker 3: 37:58

I don't blame my goodness, that's cold water.

Speaker 4: 38:00

So tell us what the Instagram is for, datsauce and I mean if you go to DatSauce, you know Instagram, or, like I said, dot com, dot com, you know that's all the information on it.

Speaker 1: 38:12

We can find it on the big worldwide web at the wwwdatsaucecom.

Speaker 3: 38:19

We'll go to Instagram, look up DatDATsauce and you can find this fella right here and all his delicious products, poochie Pooch at Fuddy Petuny, fuddy Petuny on Instagram, and I want to take this opportunity to say thank you to all the chefs in Louisiana. I would not be here, scott would not be here, if it wasn't for you guys, every day hustling and bustling to showcase our bounty, of our state, you know. Thank you to Louisiana Select. Thank you to Gidry's Catfish Bestop thank you to DatSauce most of all Say two gumbo.

Speaker 3: 38:52

Thank you, billy Nugget, sir Louisiana Seabrook Commission all of you people who allow us to showcase the bounty of Louisiana.

Speaker 1: 39:00

we're privileged Wow you know what I appreciate all you, all y'all for being here and for us doing this, and look, I want y'all to come down and do this y'all podcast on the body we can too, we'll go sitting when it was not going to spray cabins.

Speaker 4: 39:17

Punish Cab.

Speaker 1: 39:17

I want the Punish Cab. All right, hey everybody, thank you for listening. I tune into this man and make sure y'all share because it's a big deal.

Speaker 3: 39:26

Name one food podcast. Yeah, the number one food podcast, number one in the world Out.

Speaker 1: 39:36

Hey, thanks Pablo Vivas for this badass song. Man, I love you, dude.