INDICA INSTITUTE

Part 2 of the Legendary Akaushi Wagyu shoot prep, filmed from the car on the way to pick up 15 game birds for this week's photoshoot. I'm late, the birds might be frozen, and I still haven't decided how to season the ducks: five spice and hoisin dripping onto potatoes, or a straight salt, pepper and rosemary dry brine. Along the way: my 18-year-old Big Green Egg is basically brand new again thanks to Classic Fireplace in the Beaches, the outdoor table already has a design flaw (and a torched top), and the Christmas set goes up tonight in October so we can shoot holiday content and alternative American Thanksgiving ideas with the Akaushi Wagyu. Full disclosure: I'm working with Legendary Akaushi on their Canadian launch. Legendary Akaushi: https://legendarywagyubeef.com Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks CHAPTERS 0:00 Safest driver on the planet: off to get 15 game birds 0:36 Running late, birds to thaw and dry brine 0:55 Five spice duck or salt, pepper and rosemary? 2:14 Another sunny Toronto day 2:37 The Big Green Egg is fixed (shout out Classic Fireplace) 3:38 Design flaw on the outdoor table 4:21 Seasoning the new Egg with pork chops tonight 4:41 Christmas set in October 5:22 Thanksgiving ideas with the Akaushi Wagyu 5:46 Big meat on the Egg, sides in the Dome 6:24 Pizza dough regrets and Fourth Man in the Fire 6:44 Signing off #Wagyu #BigGreenEgg #BehindTheScenes #LegendaryAkaushi #FoodPhotography #ContentCreator #DayInTheLife