I recently asked Brandon at Lift Big Eat Big (LBEB) some questions about food and agriculture. You might remember him from this blog post.
Tell me about yourself?
My name is Brandon Morrison, I am a Powerlifter and Strongman, and I have been running LBEB (Lift Big Eat Big) for 4 years now. I graduated from Seattle University with a degree in historical theology and religious studies. Now, that doesn’t really have anything to do with lifting, but there is much more to me than lifting. I am the biggest (literally) history buff you will ever meet, and I have an insatiable appetite for more knowledge!
What role does animal protein play in your life?
Animal protein plays a big part in my life. In addition to hunting with my father or brothers most years, I use animal proteins in most of my cooking videos, and they are usually the centerpiece of the meal. In addition to simply cooking it, I like to study the different cuts of the animal, and learn how the animal’s lifestyle can influence the taste or texture of the meat. For example, I recently have been learning about the sleeping positions of cattle, and which side they favor to rest on. The side that they rest on can greatly influence the composition of a brisket. If a cow tends to rest on their right side, as I believe the average cow does, the right brisket will be much tougher than the left brisket. For this reason, I like to buy left briskets whenever I can!
Do you have any agriculture experience?
I unfortunately do not have much agricultural experience worth discussing. However, I like to get my ag information from experts in the field, rather than Facebook scare tactic photos. 🙂
How did you get into the culinary arts?
I got into the culinary arts for a few reasons:
#1. Cooking gives me an immediate sense of gratification, which I do tend to enjoy more than I should.
#2. I need something to obsess over, and since cooking can always be improved, it fulfills my needs.
#3. I am constantly bombarded with new ideas in my mind, and it can create for a very stressful life. With cooking, though, I can put these new ideas to use, as quickly as they come. For example, last Saturday I made 9 different meals, just for fun and practice.
#4. I love discussing the mouthfeel of food, what it reminds people of, what can be improved, and most importantly, I love when people enjoy food!
What is your favorite thing to make?
Right now my favorite thing to make is biscuits. Actually, no, I love biscuits, but I am obsessed with cooking pasta in a risotto-style right now. Basically, this means that instead of boiling pasta in water until cooked, you heat butter and the pasta in a hot pan, and have 1/2 gallon of chicken stock heated in another pan. You will add 1 cup of hot stock to the noodle pan, about every 3 minutes, until all the liquid is absorbed. It will completely change the way you make pasta, any pasta. I’ll never go back!
If you could master any food dish what would it be?
If I could master any dish, it would have to be a simple Chinese dish. While some Chinese dishes may SEEM simple, in reality, you almost need an entire second kitchen’s worth of tools and ingredients. I have made Chinese bao buns, which turned out great, but I would really enjoy making great dim sum from complete scratch. I will get there, eventually. 🙂
What a fun interview! A seat at Brandon’s table would be a foodie’s dream. Brandon, the agriculturists of the world thank you for your support!
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