FM Talk 1065 Podcasts
Sip and Chew with Mike & Stu 10.6.2024 Joey Mason with Mason Hills Farms
#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes
- Broadcast on:
- 06 Oct 2024
- Audio Format:
- other
(playful music) - Mike Bailey, a pioneer of the Gulf Coast wine scene, and award-winning food entrepreneur. - I know a lot of you wonder what to do with your moon pass, but I've got some wine suggestions for you. Lemon moon pass, suvyeon blan, shinny blan, or peanut-gree show. - Stewart Reb Donald, a claim food and travel writer, and world-class chef. - I was the chef de casserole. I made de casseroles in the frozen food department. - For more than a decade, they've combined their expertise to answer your questions and introduce you to the culinary movers and shakers you want, or ought to know. Board time, taste award finalists. - 12 time, nappy award, losers. They are the dynamic duo of dining. - Drop, drop, keep, scream, and boom, boom. - Mike and Stu, on FM Talk 1065. - And before we get started, Stu had a request here. (playful music) (guitar music) ♪ It's why I'm easy, yeah ♪ ♪ I'm easy like sometimes ♪ - I love the Commodore, don't you? - I do love the Commodore. - And loud, by a nail. - Oh, by me. - And I'm right. - Oh, what is the reason you... - Well, everybody loves the Commodore's. - Yeah, okay. - Everybody in the world is a Commodore's fan. - Love the Commodore's. (laughing) - Oh, really? - Yeah. - So. - Have you got George on your mind? - Yeah. (laughing) - Yeah, it's weak. - That's weak. - We covered, did y'all? - I don't know. I don't bet. - If you're a 37 point favorite and you lose, you didn't cover. - Yeah. - Yeah, I'd say that. Anyway. - Yeah. - Is what it is. - Remarkable day of college football. - It was entertaining, say the least, 'cause I watched a lot of games. Oh, by the way, welcome to Cip-a-chee show. I watched some incredible games. I said, "I'm going like..." See, that's what I like. I like excitement like that. I don't like a blow away. And who had ever thought? - Yeah. - Five nationally ranked teams got beat yesterday. - Yeah. - And now Alabama fans know what it feels like to get beat by New Mexico State. Because Vanderbilt's quarterback was the quarterback that beat us last year. Their offensive coordinator was the head coach at New Mexico State. And New Mexico State was an eight-win team. They were conference champions. - We know what it's like to get beat by Monroe Louisiana, too. (laughs) - I just get one word for it all. - What? Oops. (laughs) It was a good... It was a fun day. - Yeah. - It was. - Yeah. - And that's what's going to be good about the 12 team playoff system. - Is the four blow outs in the first week? - You can still, you could probably lose two games and still make the playoffs. - Yeah. - Not if one of them is to Vanderbilt. - So, what does Alabama family eat after a whooping like that? - Crow. Lots and lots of cray breakfast last night. I think it's breakfast last night. (laughs) And it changed my appetite one bit. - Yes. - And then did you notice that Cal blew a 25 point lead in the fourth quarter? - Yeah. It's like the Atlanta Falcons and you're on Patriots. - Yeah. - Yeah, but no one had any faith. They had Alkins with win. - A 28 point lead. - There was no point in that Super Bowl where people thought the Falcons were going to win. - But I thought Vandy was going to win either, so... - Vandy did. - Yeah. - They did. This wasn't a fluke win. - No. - They soundly whipped Alabama. - Yeah, they did. And people were like, well, if they played it two more times, how many do you think Alabama would win? Honestly, after what I saw, none. They were a better team, better coached. They weren't better athletes, but they were better math leads. - Yeah. - Ooh. - Yeah. - Well, I'm sure they weren't doing it to try to cover the spread better. (laughs) But just win. - I saw they weren't. - They didn't want to do it. - Go post lost. - Go post lost. (laughs) - Yeah. - That was all, did you track it all the way down the three mile trip down Broadway into the Cumberland River? - I saw that. - That was fantastic. And somebody asked, hey, when Arkansas, they beat Tennessee. Where did they take the goal post? Somebody said, Walmart. (laughs) I said Tyson, chicken taster. - But here's the thing. Why do you tear your own stadium up and then throw it in the river? It's Vanderbilt. Do you know the last time they beat the number one team in the country? - Never. - Never. - They're one in 50 against top five teams. One in 50. So fantastic way to go. - I thought it was one in 60. - 60. - I saw a one in 50, it might have been a one in 60. They haven't been this prominent since Bill Wade, but why you tear your stadium up. - Have you seen the stadium? - We're happy. - It's already in construction. It's been in construction for two years and only sat 23,000 people yesterday. - Yeah. That's what your student fees go. Come on. - And can they afford it? - Absolutely. If you knew what tuition was there, those kids deserve every penny of it. And my suggestion was, the SEC is going to find them for storming the field. - Yeah. - Which is absolutely stupid. But I have SEC's part. - Right, exactly. 'Cause it's their field. They pay for it, the SEC doesn't. - They do. - Honestly, the commissioner doesn't have any legal right to find them for that. None. He doesn't own that property. - But they'll gladly pay it. - Yeah, my suggestion was, start a go fund me. 'Cause every football fan in America, not a Tuscaloosa fan would contribute. And with the excess money, they could actually have a real NIL deal. - And they'll build a real stadium. (laughing) - Kind of like freaking down the rim. - I don't understand. They've got a professional football stadium three miles away. - I know. - Why not just play the games there? Because Vanderbilt is cheap. You know, they're the only athletic program that's not an athletic program in the conference. - What does that mean? - They fall under intramural sports. - Wow. - That's who, they shut down their actual athletic department. - That's why you have an intramural program. - It, yep. - Huh. - That just beat the number one team in the country, soundly. - Absolutely. - Yeah, it happens. - There's a word again. - That's what I love. - That's what I love about college football. - Yeah, exactly. - Better than not more than do pro football. - Well, yeah, I don't know. - Go browse all the way. - Go browse all the way. - Yeah, I don't enjoy any aspect of pro football. - Oh, yes. - It's just, it's, it's so scripted. I haven't watched a single game this year. - All right. - I haven't watched one in three years. What's the point? I know the outcomes predetermined before kickoff. - Yeah. - So what's the point? But yesterday was a great, great day in college football. I'm sure the tailgating was just fantastic, except at Vanderbilt, 'cause there's just a place to tailgate there. I saw several of my friends at the Ole Miss game. - You live in Nashville, so where is, what is the tailgating? - There isn't one. There's no place to tailgate there. I tried to tailgate a game one time. We ended up at the end of a cul-de-sac in a neighborhood. - Wow. - With inside of the state. 'Cause I mean, the stadium is in the middle of neighborhood. - What are you down town in Nashville, Roy, I suppose? - What are you so-- - West End Avenue, close to Elliston Place, which anybody that's partied in Nashville knows Elliston Place, a section called Rock Block. - Yeah. - That's the Elliston Place soda fountain that was there and eggs it in. - You say that about the cul-de-sac. I used to love when Cignavole would come around. You had to park 10, 12 blocks away, 'cause the parking lot was full of campers and ESPN and all that. But what I would love to do it, 'cause everybody in the neighborhood opened their yards up to park in, and they were all cooking. Everyone who were cooking any catfish, barbeque-- - Oh my God, David. - The food was unbelievable on the way to the stadium, and even on the way back, except it was the night game, unless it was the late afternoon or evening game, you kind of run back to your car. But during the day, man, the party atmosphere was good. The food, I saw you, it was smoky around the stadium, 'cause all the food they were cooking, they were just cooking, yeah. - It was like a catfish, fried chicken. - Yeah, and grilling, like, oh my God. - And back to Steve's point, what are you doing? Well, it's Nashville. - Yeah, you're back on that. - You've got so many great clubs and restaurants, and yeah, all of that stuff, you've got lower broads, you get the Gulch, which was nothing but warehouses when I lived there. There was one club there that was called the cannery, because it was an old tuna fish cannery. - Yeah, yeah. But now it's all high-rises with chef-driven restaurants. - Well, they catch tuna fish out up there. - They just shipped it in. - There's a cannery. - Yeah. - They shipped it in. - And they're hard at the south. - Yeah, they drove it up there from Mobile. - I could see it. - Wanna flatbed pickup, I guess. - Yeah. - That makes all kind of sense to the world. - Well, you know, other parts of the country that are nowhere near the coastline still have seafood. - Yeah. - They still have tuna. - But a cannery, that's weird. - Well, gotta put it in a can. - Which brings up an interesting point. We'll talk about it in the next segment, 'cause I know we got less in a minute. About the word can. - Okay. - And cannery. - Cannery. - All of that. - Hmm, that some people, most people conventional wisdom, they have the entire thing backwards. - Hey, at the end of our show, we're gonna, at the bottom of the hour, we're gonna have Joey Mason from Mesa Hill Farms on talking about not canning stuff. - Nope. - But smoking stuff. - Smoking the farm, they're gonna smoke the farm. I wanna see that. - Well, hey, Willie Nelson's famous for smoking his farm. (laughing) Two, five, one, three, four, three, oh, one of those sixes of Cal Hance Irish, social, call, and text the line. ♪ I like ice cream, what's this ♪ ♪ This is juice, uh oh, uh oh ♪ ♪ I don't like juice ♪ - To get on the line, call three, four, three, zero, one oh six. Now, back to Mike and Stu. Hey, yesterday, yeah. - Not today. - Not today. - Yesterday, I didn't know what I wanted to eat. I did not know what I wanted to eat. - Okay. - So, I wanna head and wander down the end of Bob's downtown. Is that on the corner of Fat and Happy? - It always is, has been and always will be. But, I looked at the menu and I looked at front and back, front and back, front and back. And then all of a sudden, I saw it. Meatloaf sandwich. Meatloaf sandwich. - Sandwich. - It was 1.30 in the afternoon. To me, it wasn't breakfast time anymore. I liked breakfast in the morning. I liked breakfast at night. But, not at more than two o'clock in the afternoon. But, I got that meatloaf sandwich and it was good. It was dynamite. - Excellent. - So, great service. Great time to eat. But, if you haven't had a meatloaf sandwich, you need to try it along with the meatloaf. - Meatloaf. - That's right. So, Bob's downtown down the corner of Fat and Happy, which is North Jackson and St. Francis Street. And, - Yeah, sure. - Hall sausage and meats, wholesale meats. Go ask for it, folks, it's in Baltimore County now. It's been delivered over there to the Greers, to the, to the Piggy Wigglies, trying to get it in the rouses. So, if you're in the rouses, go over there and say, "Hey, I want some good--" - Where the halls at, y'all? - Where's the halls? Where's the halls, meat? - Eat halls, y'all. - That's it, I see it. And we want to thank much Cassie's over there on Florida Street in the heart of Flauchell, Alabama. And, go by and see the mayor, Roy Sea were the mayor of Flauchell. - So, what did he open? - What's the hours? - 11 to 9, Monday through Saturday. - Thank you. - I was gonna stop in, I was in there about 9, 9, 30. - Yeah, they're close. - Friday. - Yeah, they don't. - He used to be open later, COVID kind of killed that. And what a lot of places found out there in COVID is they were losing money being open past nine. - Sure. - That you get to get people just still sitting there and you're keeping pois on that on the clock and you're waiting for them to leave. - Yeah, and it's a very important, no matter what business it is, retail business. Every minute an employee is on the clock after closing time is lost money. It is blowing your profitability. - Makes sense. - And that's why restaurants, they found out in COVID, hey, we close at nine o'clock. Sure, we're doing a hundred less dollars every day, but our profit margin skyrocking. - Yeah, because they're just wasting money being open from nine to 11. You weren't making any money off the people coming in, they were just paying people to be there two extra hours. And that's why you don't see as much of the late night now. We're just not a town that people stay up past nine o'clock. - And there are places that do stay. - Right, right. And they get the bulk of the business of the people that are out there. That kind of works out. - And if it makes sense for your business, like load up your garden. - Right, exactly. - Or ask tech us on airport floor. I think they stay up to one or two AM. - Really? - 'Cause they're catching after working. - And they've also got South Alabama over there too. So they've got, - And you got Providence Hospital right across the street. - Yeah. - And then with a nurses and maybe the doctors get off work, they can go there, give them up, have a margarita. - Margarita in a taco. - Yeah. - Hey, you said for when on break, you were gonna talk about canning. - Okay, yeah. We're all familiar with a can. The food that's in it's called can goods. We don't call them canned goods because they're in a can. We call the can a can because canned goods go into it. Canning existed long before we had metal cans. - Right. - When they invented this, basically what they invented was a metal disposable jar. Well, that's a lot to say. So they just said we'll call the metal disposable jar a can. But people think it's called canned goods or canning 'cause you put it in a can. It's backwards. It's called a can because you put canned goods into it. - I just thought it was 'cause we can. - We can. - You can't, you know, you can't can. - Yeah. - You can can. - Yeah. - Hey, how you doing? - I know people are gonna have questions about this. - Okay, what is it? - Well, let's talk about what today is. - Sunday. - Right, what national day it is. - National Commodore Day. - National, today is national noodle day. And you could probably shed some light on what is a noodle. - It's pasta. - Pasta, yeah. - It's all different types. - Yeah, hundreds of different shapes but all pretty much taste exactly the same. Angel hair tastes just like fettuccine, tastes just like macaroni. Macaroni and probably noodles, most people think of noodles, they're gonna think of long skinny things like spaghetti. - Yeah. - Or they're gonna think of various types of macaroni. There are about 200, I believe it is, types of macaroni. The elbow stuff is not called macaroni. It's called elbow macaroni. Macaroni is a hollow or concave pasta, that holds sauce in it. You had one, I forget where we had it, but the buccatini, which looks like spaghetti, but there's a hole running through the middle of it. - Oh yeah. - Yeah. - Which makes it a macaroni. - Was it a bello-hotalia? - No, it was some event we went to. And they did a course with buccatini and you were, you really liked it. So the flavors don't change. - Okay. - What about ramen? What about ramen? - I was gonna say. - It's not an Italian style pasta, that's a rice noodle. - Okay, but you're just talking Italian noodle. - But noodles. - Noodles don't do that. - Which I trust. - Noodle days, so it could be, I guess any of them. - Yeah, noodles. - And in Asia, which is where noodles come from. - Okay. - And I believe Marco Polo took some of that concept back to Italy and it evolved into the pastas that we're used to from European cuisine. But in Asia, they make noodles out of all kinds of stuff. There's class noodles that are completely translucent. I'm not sure what that's made of, but udon, which is made out of buckwheat. And then they've got, you know, they'll just throw some vermicelli into something. They'll throw spaghetti into something. They got rice noodles. - Now, I don't know if I've ever had buckwheat. - What would buckwheat be? - Well, it was, I believe that was what was in the udon noodles that we had at that place in Beverly Hills. - Okay. - The ramen place that we have to do. I think you had an udon in your ramen, as opposed to a ramen noodle, but you had that udon in your ramen. - Okay. - Yeah, a ramen is a type of noodle as well. It's, I believe rice, that's a rice noodle. But the buckwheat is really great because it's great for celiacs and anybody that doesn't want any gluten because buckwheat doesn't contain gluten out yet. It's also extremely healthy. And just, yeah, Asia is full of different types of noodles. So national noodle day, held down to slurp society. - Those are called cellophane noodles or fincy. - Mm-hmm, sometimes called glastens. - Yeah, we have our own built-in. - It starts your water. - Fat checker here, well, right over there. - Well, that's what a producer's supposed to do here. - I still love it. - I love it. - A producer's supposed to do, I thought. - I love it, I love it. Also today is national orange wine day. What's an orange wine, you ask? Well, it's not made out of orange juice. It's made out of white grapes and they leave it in vats in contact with the skins longer. And it's also gets exposed to oxygen longer during the fermentation process, which usually wine, oxygen, it's enemy. But in this case, it creates like a bruising, which comes off to give the color of the wine, which is an amber color and they call it orange wine. It's the French thing. So national orange wine day. Hey, we wanna say happy birthday to Chris Brill. - Happy birthday, Chris. - Today is his birthday and tomorrow is our buddy Panini Pete. - Panini Pete's birthday. - And for people that don't recognize the name Chris Brill, he's the owner of Sims House of Pizza and Lucille House of Pizza. - Yeah. - There you go. Man, y'all have learned so much today, and just as we can take the rest of the show off, can't we? - Well, no, 'cause we got a special guest next part of the show. - Next segment. - Next segment. - That's the word, you're fishing. Speaking of fishing. - Yes, sir. - Did you catch anything or did you go fishing? - I went to Cedar Point Pier Wednesday night, met my brother down there and a couple of friends. And the only thing we put out was bait for the big stuff, the big redfish, so we didn't catch anything. Steve said his buddy Mike was on the other end of the pier. We couldn't get in on that. And I believe he caught two or three big drum and two or three big redfish. But he'd been there since nine o'clock in the morning was gonna be there till after midnight. - When I was younger, in my late teens and early twenties, I used to do that. - Well, all you're doing out there is just sitting down and joining the night. And we all had great conversation. And there were people all around us that were just fishing for the white trout. And they were just snatching them in constantly. - I'm too fidgety for that. I just can't do, I can't sit still long. - Well, you can't have an open pants in my pants sometimes. - There's no alcohol beverages allowed out there. Otherwise, you'd be out there talking all night long. - So I ain't going there. I won't go there. - Yeah, there was a day though that you could. - Yeah, well, that was not a good idea. And that's why it's heavily enforced too. 'Cause this summer they had to close the restrooms at night because of drunks and vandals and tourists. I call them tourist. - Tourists. - They were tour-arizing. - But long as the weather's good Wednesday night, I'll probably head back down there. And I think I'm gonna go for some white trout this time. And who knows if I catch enough? Maybe we'll sneak over to Roy's Thursday afternoon when nobody's looking Roy and I'll fry up some white trout. - There you go. - Just for us. He brought in some speckle trout a couple weeks ago just for him and a buddy that was sitting out at the bar and he came in and made big old fish flatters for them. And hush puppies and Fred didn't know about this. All right, when we come back, folks, we're gonna be on the phone with Joey Mason and Mason Hill Farms. And we're gonna see what's going on. (upbeat music) - Mike Bailey, Stewart Reb Donald, devoted to the complete gastronomic experience. ♪ I want a big butter and eggman ♪ Mike and Stu on FM Talk 1065. - Is she saying a big butt or eggman? - You talking about you or me? - No, the lady's saying it. She says she wants a big butt or eggman. - Butter and egg. - Butter. - Butter. - Butter and egg. - Oh, okay. - Okay, both of y'all well rounded enough to know that. Hey, you talking about our physique? - No, just your experience. - Okay. (laughing) Well, I think we got on the line. We got Joey Mason from Mason Hill. Or Joey, are you on the phone? Did you put your hat on, Joey? - How are you doing, guys? How are y'all doing? - We're doing great, man. Good to hear from you. - Did you switch to your cowboy hat yet? - Yeah, so I've had the ones for the last couple of days. We've been up here in Talladega, Alabama Cattlemen's Association. I asked them to come up here to help celebrate 60 years of beef for the month. I'll be coming back to the event. We're gonna talk about hearing a little bit, but thank y'all so much for having me on here. - Yeah, absolutely. - So tell us all about it. Tell us everything we need to know. Everything in the world about beef. - So I'll give you the elevator speech. My name's Joey Mason. I own a little farm called Mason Hill's Farm. We raise our own animals at our farm and we have local farmers that produce for us. And then we built a beef and pork processing facility on our farm, we're under USDA inspection. We've added the ability to smoke products and further add value to these products. So everything's growing right here. And we have a retail store at our farm and then we're opening another one up, November 1 in Ocean Springs. And what you called me to ask about or to talk about was our event called Smoke on the Farm, where we're having a barbecue competition. Friday night, there'll be a SBA state competition, two SBA state competitions on Saturday. And then a barbecue competition, people's choice voting lives for Saturday and then a judge, Herschel Burger competition. There'll be a live music, petting zoo, inflatable for the kids. It's gonna be a lot of fun. We're raising money for victory health partners. And so we really love the work that's going over there. It's Christ centered. And we're just trying to help give back to the community. - Well, I think you're doing a fine job. And you and I got to hang out a little bit at the outdoor fest a couple of weeks ago. - Yes, sir. - And you were slinging those Herschel burgers and doing that brisket and I see where you saw the little video I did about-- - I did, yes, sir. - Yeah, better brisket than I got in Texas. And that's high praise because I'm sure you know, they flatten on how to do brisket in Texas. - Well, they do, yes, sir. But we're here making our stand in the great state of Alabama, trying to put it on the mat, you know. - Right, and you know, I think what made it so good was it was the same approach that they get in Texas. The cow did not come from Australia or Mexico. - That's right. - Or Argentina. The cow came from Grand Bay, Alabama. - Yes, sir. - And it just, it's a noticeable increase in quality when you do that. And boy, you had it so nice and crispy on the edge. Oh my goodness. - Oh my goodness. (laughing) - It was a religious-- - And the brisket, thank you so much. And the brisket that you ate was actually smoked at our farm under USDA inspection. And then we vacuum-silled them into one-pound packages so you can heat 'em up really easy and water. But we put it on the flat top grill, crisp it up a little bit for you. And since we met last time, we have some new barbecue sauces that we've launched, called ranch juice. We have two tomato-based, one mustard-based and a mayo-based, and we just launched those last week. - I've done a mustard-based sauce, too, that comes from the Carolinas for people who don't know. And they are absolutely delicious. And I call mine kakalaki sauce. - Yes, sir, we call ours utter butter. (laughing) That is fantastic, the utter butter. - Yeah, well, Mike's eyebrow kind of went up when you said you were having a barbecue competition, and I know that's his way of thinking, one if I need a judge. - Well, Mike, we'd love for you to come. I think Danny was on here, or he said he was coming on this morning, and we'll just have to get with him, and we'd love to have you as a judge. I know there's room. - Okay, all right. When was the last time you went to Grand Bay, Mike? - I don't know, it's been a while, it's been a while. I used to have friends there, which they ended up moving. - Oh, I thought they passed by, I passed by, on my way up when I got in blood, so your ocean springs. - What part of Grand Bay are you in? My brother lives off Henderson camp. - So we are on Henderson camp, right? - Okay, so that's why he always sings your praises, 'cause your neighbors. - Yes, sir. - Yep, and you said you go to Ocean Springs, we're opening a new store there, before the Peter Anderson Festival. Hopefully, November 1st is when we're gonna have our soft opening, and we're just trying to bring Fargo table back to Ocean Springs, and we're gonna be right there, where the old shrimp basket used to be. - Ooh, okay, yeah, yeah. That's gonna be a busy weekend, 'cause I know they got the art festival going on. You got the oyster festival going on that same weekend. You got a gumbo competition going on the wharf, that same weekend. You got the Blue Age Leadership. - It must be our tower. - That's November 7th. - It is. - In the November, I mean, first weekend in November, it's just like busy. - I have a question for you. How do you age your beef? I noticed you say it's 14 days aged. What was that process? - So when we bring the animals in, we dispatch the animal, and then after we split 'em in half, 'cause we age the whole half of beef. So if you're buying a half of beef from us, or a whole beef, or a quarter, or about a piece, you're getting beef that has been aged at a minimum of 14 days, and what does that do? That allows us to take out, it does a few things. One, moisture comes out, because we lose 1% moisture a day in the aging process. So when you buy a pound of protein from us, you're buying more of a pound. It's not that wet age, it has a lot of water in it. It's not gonna shrink as much as you would from the stores. And then, gravity and rigomortis kind of help with the tenderization of the beef. And this really makes an excellent all the way from our ground beef to our New York strips, fillets, rib eyes, it makes it really good. - So you're doing a dry age process with that? - Yes, sir, we dry the whole carcass. - Yeah, that's fantastic. And the other thing it does, Steve, is it intensifies the flavor, because you're getting rid of water, which as water does, it waters things down. - Right, and like Joey was saying, what you buy at a supermarket, is it just the water that was in the animal, they add another 30% to get that weight up, to sell it to you. So a lot of what you're buying at the grocery store is just water. - So they're spraying their meat, essentially watering it down. - They're injecting it and almost brining it. - Interesting. - That's correct. - So, but you don't add any other ingredients or any other flavoring or anything of that nature. - No, sir, ours is 100% deep. And we did that because I started this farm three and a half years ago, not having any background in agriculture whatsoever. And I wanted to know where our proteins come from. And so we started with beef, learning how to raise the animals, and then I built the processing plant, which is about 12,000 square foot. And we're the only USDA inspected plant locally. And then we've devved into pork, and we have some producers that produce some chicken for us. And so it really is becoming a movement and experience wherever on seasoning line now, we have a barbecue sauce line, we have seven different trademarks under us. So we have a dog food line, we have just various things, 'cause we wanna be good stewards of what we've been given and utilize the whole animal. - Yes, yeah, the movement that he's referring to is called ethical ranching or ethical butchering. - That's correct. - And people don't understand, and Joey gets this 'cause he does it firsthand. That cow that's treated as nicely is always gonna be more tender than the cattle that they just throw into a truck, travel everywhere, the animals are kept under stress because they're in a natural environment. It has a negative effect on the flavor and the tenderness of the meat. Not to mention, this animal is giving its life for you for dinner. You should treat it nicely. - That's correct. - Simple as that. But you get-- - Well, the adrenaline is the heck of a drug, and it's adrenaline is pumping through the animal because of its fear or whatever. It's gonna greatly impact the quality of the final product. - Yeah, we're side of that. - Yeah, that's why a lot of deer hunters, they really want that clean shot. They wanna kill it, they don't want it to run 'cause then the adrenaline gets pumping, it's all throughout the body, and that's when it gets really gamey. - Ah. - Yeah. - 'Cause you're eating adrenaline, and you wanna avoid that as much as possible. Plus, I don't think consuming adrenaline from another creature is probably better for your overall health. - Right. - No. Probably increases your own stress level. You have a really impressive website, masonhillsfarm.com, and I went to the shop. I didn't realize how much product you have. - Yes, sir. Well, thank you, and we're having a blast doing this, and we're trying to figure out where we belong in the market. People vote with their dollars, and so there's been a lot of support. We obviously need more support. And so, yeah, we have our own bacon line, we have our own sausage line. - And you actually do everything. - Something called steak butter. What is that? - Oh, yeah. - So these are our seasonings that are made locally as well. We have steak butter. Oh, I do a steak. Steak butter is a, it's a steak butter. It's a dry rub that has some salt in it, and none of our seasonings have MSG, and so we try to make sure that it's really healthy for you. We have a ghost pepper, rub called swap cannon. We have pork around and found out. That is our pork seasoning. And we have blow the coop. That's our chicken seasoning. And just several more. All I do is steak, mics, all purpose. - Hey, after Mike Bailey, right? - Yeah, whatever. - That's correct. - Yeah. (both laughing) - Yes, sir. - So. - It's an impressive. - Yeah, so. - Now, be honest with you. - Oh, thank you. - I don't need to be a judge or wanna be. I'd just love to come and watch and observe that day and eat. It may be. - Yeah. (both laughing) - Well, so let me tell you a little bit about how the weekend is going to go Friday night. We'll have the SGA state competition. We're gonna have a VIP set up. Four people to come and eat our products. We will, it's the VIP tent. It's $100 to get in. But we're gonna feed you Friday, all day, Saturday, and then half a day Sunday. And you get free entry to the event, which costs $15. And so Friday night is steak night. We have our steaks, which are rib-eyes. We'll have, we're gonna get some water buffalo brought in. We're gonna get some camel rib-eyes brought in. - Really? - 'Cause I've never eaten camel. We have some A5, Japanese A5 lag view that just got delivered last week. - Nice. - Just some different kind of experiences that most people would never get is what we're trying to accomplish. You can't get a full steak, but you can get some samplings of different things. And there'll be all non-alcoholic beverages there. You could bring whatever you want. And then Saturday, we'll serve breakfast. We'll have live music, lunch, and then dinner again. And then Sunday, we're gonna have kind of a, you know, church service out there. And just, it's gonna be a lot of fun. - Where can they go to get any more information or tickets? - Yes, or smoke on thefarm.org. - All right, Joe, we appreciate you coming on here, buddy. And I really appreciate that basket. Let anybody know all the other places they can find out about your stuff, and then we gotta run to commercial. - Yep, smoke on thefarm.org. Masonillsfarm.com. You can come by our store. Give us a call at 251-865-7748. Follow us on Facebook, TikTok, Instagram. Guys, I appreciate it. I'm gonna get back out here and cook for Talladega. And then head back home. - All right, thank you so much, buddy. - Thank you so much. - Thank y'all, see ya. - Yeah, sir. - Bye bye. (upbeat music) ♪ Who's in way without speedy sunflower seed ♪ ♪ Drinking lots of carrot juice and soaking up ♪ - For more than a decade, sip and chew with Mike and Stu on FM Talk 1065. ♪ I don't smoke, I don't choose ♪ ♪ But I got a spicy pumpkin ♪ ♪ But it'll go back ♪ - Mike, it's important that we point out to folks that Joey joined us on the Callahan's Irish Social Club calling text line. - He did, yeah. And we wanna thank Callahan's for making that possible. - Absolutely. I also wanna thank a few more people. We wanna thank Bob's Downtown Diner on the corner of Fat and Happy. You know where it is. We've been telling you for years where it's at. And get down there, I see y'all already on Facebook and several of my friends are there, already getting them some morning grub. - They know they're safe from you visiting 'cause you're on the ground, yeah. - That's all right, that's all right. I done had breakfast this morning. And we wanna thank whole sausage and wholesale mix. Get out there and ask for it by name. And then not today, but Monday through Saturday, get over there on Florida Street and go support Butch Cassidy's. And that gang over there, a fine folks that work there. And go step next to 'em and get you an ice cream from Cammie's too. - Yeah, all right, don't blame ya. - Anyway. So what else you got on your plate today? So to speak, see what I did there. See what I did there? - Yeah. Nothing. - Wow. - Yeah, I had thought about, I want to, the Halloween episode. You know, I do a special episode for Halloween every year on Delta Safari. The first year I did The Legend of Calioca Road. And last year I dealt with the, the downing of Night Ship 285, which in case Steve doesn't know, was a plane that took off 2005, I think, from Berkeley. Crashed in the Delta after colliding with something mid-air that the National Transportation Safety Board and FAA have never identified. To this day, they don't know why this plane crashed. But it landed in like knee-high-deep water. So anything that it hit should've had to breathe there as well. - Right. - There is no debris from anything else. - Not that they said that they found. - Well, you had lots of local law enforcement stuff out there. If they'd have found something it would've gotten out. There's just, yeah. And so this year I'm thinking of going out to Blakely, because there are ghosts that roam the Blakely battlefield. - Yeah, I will tell you firsthand, not that I did, but we used to take our boy scouts there once a year. And at night, you know, certain times a year that the mist sits in. And then the boys right there, they would do this game after dinner called Capture the Flag and they'd wear them out so they'd go to bed early and their tent's going to bed. Well, they went out there and they come back, walking back real quiet and they go up, we go, y'all ain't even played yet. What's going on? They said, there's something out there. And they went and got around to campfire and stayed there. - 'Cause you got a lot of graves out there, a lot of the men who died in the battle. I've been looking up some of the numbers. The Union had 45,000 troops. The South had about 4,000. So it wasn't going to go well. The Union had about 600 casualties and the Confederacy had about 2,500. And so like I say, it did not go well for the Southern. It was the day, the battle began the same day that Robert E. Lee surrendered. And so it is the last major battle of the Civil War. And there are rumored to be ghosts. There is an actual ghost tour. And I'm going to try and take it if I can. But I was going to go today and then I realized on the website, I have to get written permission to do any filming. So I need to go through that process. - Yeah, Brandon was in a paranormal group. My son, Brandon was in a paranormal group. They always would go out there and monitor stuff, likely but Spanish Florida States. They're calling their county purgatory. They're not settled, they didn't, some of them didn't get proper burial in. And all different reasons, and they're just kind of out there. - Yeah, they're getting out of-- - He knew all that stuff, I don't. And I got a good night's sleep that night. - Have you ever got a feature on Oakley? - No, probably next year what I'm going to do is there's like some haunted tree at the Church Street Cemetery. And do that, and then yeah, Oakley's on the list too. My sister-in-law used to read ghost stories to children at Oakley every year. She was young, they would bring school groups through there and-- - Don't say they don't, they have a tour and that kind of thing if there's time of year that does all that. - We got old stuff here. - You don't join a paranormal group. There's a couple of them in Mobile, and that's what they do, they've stayed at Oakley, they've stayed in all the little, but they said the most haunted place is Fort Gains. They said that's the most haunted thing they've ever been to an experience was Fort Gains. - Yeah. ♪ And all this Lays in the Halloween ♪ - Yeah, exactly, and I generally, my intro will be totally different. I do a custom intro for these, some custom music for it. - Yeah, of course. - And I usually spend, I've been working on parts of the video since June. - It's not like you don't have 300 years of worth of material and we'll be able to do it. - Right, right, it helps me in history. I'll tell you, I've been doing a lot of shorts on YouTube, just discussing the historical things going on here, the Clotilda, the Babylon Mobile Bay, and those shorts are getting huge, right? - I wanna tell you, one thing I wanna know more about that I found out about last year, last morning, my intro was massacre Island. - Tell me more. - Dolphin Island. That's what the French called it when they came here. - Massacre Island? - 1699, when they got there, there was skeletal remains just piled up, and they think maybe it was a civilization that got, had a disease or something, but apparently that's where they, the Indians were bringing the bodies to, to, I guess, rot, or whatever. - Right, right, burial. - So now they have a waterfall organization down there on the island now, and they have quite a, they have quite a parade. Massacre Island parade, Mardi Grasati, and I'd tell you who knows more about it, it's Gene Fox. - Yeah. - So we ought to get him on one day, as we get close to Mardi Gras, I'll talk about it. - Spooky, spooky, spooky stuff. - Yes, but yeah, I did a short last week about the Amtrak derailment on Biocanot, that has been the most viewed thing I've done so far, in the last week, it said almost 5,000 views. - Wow. - And then I did one Friday about the CSS Huntley, and it's at 2,400 views. - Oh, cool. - Yeah, so. - Cool. - And then I got one drop in tomorrow that is the brief history that lives in Alabama. - Live on. - Live on. - Diva, Diva, Diva, live the French explorers, colonized in 1699, they found numerous skeletons, perhaps the remains of a lost colony, cried out in colon. - And there's some record of some stooge, some type of stew they ate on dollar. - Gumbo. - Some type of stew they ate on gumbo. - The first recorded history of gumbo being served in the new world was a dolphin island in Alabama. - Oh! - And if you come up in-- - Did they lick the pot to find that house, don't they? - I don't know. But another thing is code in. You're familiar with code in Alabama, which is that patch of land right before you go on a dolphin island. - Yeah. - And there's a township there. - Right. - The name comes from the pirate Lafitte, who sailed up into Mobile Bay, and he saw this isthmus sticking out into the water, and on the end of it was a turkey. And he said, we'll name this Coke the End. Island of the Big Chicken, basically. And as the years went by, Coke the End, just got slaughtered into code in. - You know-- - That's interesting. - I love our neighbors in Louisiana, but the French were here first. - Oh yeah. - Mobile was the capital of Louisiana. - Yes, it was. - And then Biloxie, and then it went on, but we were here first. - Yeah. - And I saw, anyway, not afraid about it. - Lafitte was the pirate that got into the codes of the nuance. - Yeah, all over the Gulf Coast. If I was to get out there and support local, pick local, buy local, and yeah, go fish local, and chase ghost local. (laughing) - Oh, and also chase Robolo. (laughing) ♪ Somewhere I'd lost ♪ ♪ Or be all day ♪ ♪ Magnolia leaves ♪