The Meat Dudes - A Meat and Restaurant Podcast

We smoke a ton of PORK! So why don't we break down our top 5 favorite smoked pork dishes! And guess what, we don't even talk about pork ribs! Mostly because you can get that anywhere and we are really trying to utilize the whole animal. I mean don't get us wrong, we like ribs, but here are 5 OTHER cuts that smoke up perfectly for us.

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle.

We talked with our buddy Kevin Smith, "The English Butcher" from Beast & Cleaver in Ballard WA about the differences in butchery between England and the United States, how he butchers cows vs pigs vs lambs and some of the worst injuries we have seen!

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle.

Which white wines pair well with beef? Usually you wouldn't think to pair the two, but we are breaking the old rules with Master Sommelier Chris Tanghe (1 of 270 Master Somms in the world)! Instead of going with the usual Slab and a Cab, Chris Tanghe brought us two more white wines to pair with big meat dishes:

Rioja 2008 Vina Tondonia Reserva Alsace Cru Blanc "Grasberg," Domaine Marcel Deiss 2016

Let the meat and wine journey continue!

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

What wines go well with meat? Most of us are used to pairing red wine with meat (a slab and a cab), white wine with fish, but Master Sommelier Chris Tanghe picked three white wines that he likes to pair with everything from A5 wagyu beef to brisket and pork! Did you know there are only 270 Master Sommeliers in the entire world? We get some expert advice on how to pair meat and wine with a totally new outlook! The most important thing, enjoy what you consume!

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

The ultimate food and drink guide: What type of whiskey should you bring to your next BBQ? What pairs together better than Whiskey and BBQ? Not much, and thats why we opened a Whiskey and BBQ restaurant! In this episode we are joined by our Whiskey Master, 4th partner and "honorary meat dude" Mrs. Sara Rosales! She truly is a whiskey expert and was tasting us on some of her favorite whiskeys that she believes would pair the best with BBQ.

Michter's American whiskey to pair with pork, chicken and maybe fish

Jefferson's Ocean Voyage 24 to pair with smoked tri tip, smoked toro or most any grilled beef

Sagamore Spirits Double Oak Rye to be paired with BEEF RIBS, BRISKET and you BIG MEATS

Let us know what whiskey you like to pair with your BBQ!

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

To truly know where your meat comes from you need to actually VISIT the farm. And that's just what we did! We traveled 2.5 hours away to Moses Lake WA and visited Pure Country Farms, where we get 90+% of our meat from. This hog and cattle farm is family owned and operated and large enough to supply us with consistent cuts for a few restaurants, butcher shops and stores in WA, but small enough to where they can have their hands on every step of the process.

We are proud to serve their meat and trust their philosophy and process.

This is what we learned...

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

Do you find yourself getting fooled by all the labels on your package of meat? It can be confusing because there seems to be a lot of gray area. What can you do to ensure you're getting the best meat and not just getting fooled by the labels. One question we always ask is... "Can you visit the farmer?" Even if you personally can't, its good to know that it's an option and they aren't hiding anything (for the most part).

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

Beef prices are going up. Droughts, wars and inflation are affecting feed prices for ranchers. How can we do our part to decrease waste? We can utilize the entire cow. What are the different cuts on the cow? The Hollywood cuts (Ribeye, New York and tenderloin) are such a small potion of the animal. We break down how much usable product a cow yields, and what cuts to ask for when prices of the Hollywood cuts go up.

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

There are many misconceptions when it comes to WAGYU BEEF. We discuss the differences in Japanese Wagyu Beef, American Wagyu and touch on Australian Wagyu Beef. What makes wagyu beef so special? The history, the cross breeds, the myths and what it tastes like and how to cook it! We will have many more discussions about wagyu beef in the future but for now, welcome to Wagyu 101!

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle

Welcome to The Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. In this episode we answer the question "What is the secret to good BBQ?" and talk about Day ONE at Lady Jaye and how the Covid shutdowns allowed us to pivot into what we love. And thats smoking QUALITY MEAT!

Welcome to the first episode of the Lady Jaye Meat Dudes! A Meat & Restaurant podcast from guys who smoke a ton of meat and run a restaurant in Seattle. In this episode you get to meet the guys, hear what BBQ means to them, talk a little wagyu beef and the restaurant industry.