October 23, 2019
October 23, 2019 Adam Bryant


AB3, Host of The Bryant Land Country Podcast, talks to Chef Aaron Johnson, Sous-Chefat the Summit Hotel in Cincinnati, Ohio. Chef Johnson discusses his career experiences that include playing football, being a sous-chef, making his own apple smoked turkey sausage, making seasonings, the differences between dry aging and wet aging, and what to look out for when buying meat in the store.


Episode Highlights:

  • AB3 talks about college football.
  • AB3 introduces Chef Aaron Johnson.
  • What is Chef Johnson’s best dish?
  • Where is Chef Johnson from and where has he studied?
  • Where does his cooking influence come from?
  • What was Chef Johnson’s experience like playing football?
  • He talks about being a father and playing college football.
  • Where is he now as far as cooking?
  • What is Chef Johnson’s turkey sausage-making process?
  • What types of seasoning does he put on his sausage?
  • How does he prepare a turkey?
  • What is the biggest difference between wild game versus grocery-store-related?
  • What does grain finished mean?
  • How does Chef Johnson handle the wild game?
  • How did he grow up hunting?
  • What is his favorite type of hunting?
  • Where does he travel for hunting and fishing?
  • What is his weapon of choice?
  • What is the next big thing he has going on?


3 Key Points:

  1. Chef Johnson hunts for turkey and makes apple smoked turkey sausage and does everything himself.
  2. For seasoning, grow your fresh herbs or buy them from a farmer’s market, dehydrate them, then grind them up yourself.
  3. Dry aging is done in your freezer or a cooler.