The Clay Travis and Buck Sexton Show

Episode Title: Tariffs, Turkey & What’s Really on America’s Plate
Date: November 6, 2025
Hosts: Lauren Gruel & Chef Andrew Gruel (guest hosts)
Network: iHeartPodcasts

Episode Overview

In this special episode, Lauren and Chef Andrew Gruel explore the intersection of American food, policy, and cultural quirks. They delve into the latest U.S.–China trade developments under the Trump administration, raise concerns about America’s food security, react to viral news from across the country, and serve up both culinary tips and whimsical commentary. Throughout, the hosts blend irreverent humor with real concern about what’s really on America’s plate—quite literally and figuratively.

Key Discussion Points & Insights

1. U.S.–China Tariff Deal: What’s at Stake?

[04:00–05:35]

• Trade Agreement Details:

  • China commits to purchasing 12 million metric tons of U.S. soybeans this year and at least 25 million tons annually for the next three years.
  • In exchange, the U.S. will reduce tariffs by about 10% on Chinese goods.
  • Broader aspects include rare earth export controls and cooperation to curb fentanyl precursor chemicals.

• Why It Matters:

  • Tariff wars have hit American farmers hard—especially soybean producers.
  • “We were trying to make deals with other countries to sell them the soybeans. But now that Trump has been on this kind of East Asia tour... he's going to reduce tariffs... in exchange for [China] agreeing to buy the soybeans back.” (Chef Andrew, 04:12)

• Food Security Concerns:

  • Overreliance on monocrops leaves the U.S. vulnerable if a major buyer like China pulls out.
  • Need for diversification and decentralization in agriculture seen as a national security issue.
  • “We need to diversify and decentralize our food supply and our food system so that we are not just self sufficient, but we are also preventing some sort of a national issue...” (Chef Andrew, 07:21)

2. Import Dependency & Food Safety

[08:44–09:44]

• Startling Statistics:

  • Over 90% of U.S. seafood is now imported (up from 80% fifteen years ago).
  • Not just for direct consumption—pet foods and the pet food industry depend on these imports.

• Hypothetical Threats:

  • What if import sources simply stopped shipping to the U.S.?
  • Concerns over supply chain contamination: Example given of radioactive shrimp traced to Chinese shipping containers.
  • “If it took us having the product in the supply chain to figure it out, how do we know that one of these countries... doesn't put something in our food supply... and creates like a national disaster?” (Chef Andrew, 07:48)

3. Security and Social Memes

[10:54–15:24]

• Home Security:

  • Recent home invasion in California by men posing as FBI agents sparks fears.
  • Advice: Stay vigilant, use door cameras, and limit answering the door.

• Viral Moments:

  • Detroit cop appears pantless at a virtual court hearing—demonstrates the ongoing quirks of remote work.

• Language Culture:

  • Dictionary.com’s word/phrase of the year is “6, 7” (popularized from a song and viral trends among kids).
  • Discussion on how linguistic memes become nationwide phenomena.
    • “I saw the videos at In N Out Burger... when they say 67 or now they're saying 6, 7, the whole entire In N Out Burger goes crazy.” (Chef Andrew, 15:35)

4. Corporate Social Media (and Cracker Barrel’s Comeback)

[18:01–19:24]

• Cracker Barrel’s Viral Tweet:

  • After a satirical image of the White House connected to a Cracker Barrel goes viral, Cracker Barrel responds with humor: “You definitely don’t want us to get anywhere near a redesign.”
  • Public responds positively, praising authenticity and self-deprecation.
  • “I read through the comments and everyone's like, you're back, Cracker Barrel... you have saved yourself.” (Chef Andrew, 18:32)

• Lesson:

  • Sometimes owning your mistakes and showing humility is better PR than trying to spin them.

5. WTF Stories & Culinary Oddities

[20:06–22:16]

• Ant-Fermented Yogurt at a Michelin-Starred Restaurant:
  • Bacteria and enzymes from ants used to ferment milk—an “ancient recipe.”
  • Both hosts are appalled, question the culinary necessity and food safety.
  • “Leave it to Michelin to be like, you get a Michelin star for that. That is so avant garde. That is just so out there.” (Chef Andrew, 20:54)

6. Stuff They’d “86” (Throw Out): Food & Fashion Trends

[22:21–28:28]

• Barrel Jeans:
  • The latest fashion trend that “looks like you’re about to get in a duel” (Lauren).
• Bay Leaves:
  • Chef Andrew criticizes overusing them in cooking, likening strong bay leaf flavor to “a rotten rose sit[ting] on your face.”
  • Discussion about whether bay leaves can be dangerous if accidentally swallowed.
• Bowls:
  • Everything is now a “bowl” (rice bowl, pizza bowl, etc.), and Chef Andrew calls for a stop to the endless “bowlification.”
• Revisiting Fast Food Fads:
  • Sprinkle of nostalgia: favorite fast food meals (In N Out, Shake Shack, Five Guys).
  • “Five Guys have the best fries in my opinion. They're cooked fresh. But why aren't they cooking them in beef tallow?” (Chef Andrew, 28:16)

7. Culinary Tips: Getting Practical in the Kitchen

[29:21–32:56]

• Sheet Pan Cooking:

  • Efficient, easy to clean, ideal for family meals (e.g., sheet pan fajitas).
  • “I've been enjoying like the sheet pan cooking lately... it’s quick, relatively cheap.” (Chef Andrew, 29:33)

• Cooking Seafood at Home:

  • Use a sheet pan for less mess and gentler cooking.
  • “The best way to do it is... just throw it on a sheet pan and cook it in the oven. Gently cooked seafood is the best way to get into seafood cookery.” (Chef Andrew, 30:27)

• Crockpot/Braised Meats Tips:

  • Utilize cheaper, tougher cuts (shoulder, leg) for slow cooking.
  • “Break that down cost per meal and you're at like $3 or $4. Wanna talk about snap benefits? I mean, we could cut down the snap benefit expenses just by that technique alone.” (Chef Andrew, 32:56)

Notable Quotes & Memorable Moments

• On American monoculture farming:

  “We realized that… through the government imposed farm subsidies, if we got our farmers to only grow a certain number of crops, we would be stronger on an international stage. I have said it puts us in a position where it's a national security issue.”
  – Chef Andrew Gruel, [06:23]

• On imported seafood dependency:

  “90% of the seafood that we consume in the United States is imported... The pet food industry is huge. I mean, you know, Karen and Mary have 17 cats. You know, they're eating the Friskies seafood cat food. And who's going to be feeding those cats?”
  – Chef Andrew Gruel, [08:47]

• On viral Internet phenomena:

  “It's like, us. We're a random pairing of numbers... that's created a sensation in our bellies. It's called butterflies.”
  – Chef Andrew Gruel, [15:52]

• On the Cracker Barrel social media hit:

  “They thought that that one tweet was so funny. How they operated with humility, leaned into the issue. Wouldn’t it be funny if now, like, Cracker Barrel sales go up just because of one viral [tweet]?”
  – Chef Andrew Gruel, [18:59]

Timestamps for Important Segments

• Tariffs & Soybean Deal: [04:00–05:35]
• Monocropping & Food Security: [06:21–08:44]
• Imported Seafood Dependency: [08:44–09:44]
• Home Invasion, Door Security: [10:54–12:22]
• Viral Cop Court Appearance: [13:31–14:16]
• “6, 7” Meme & Linguistic Virality: [15:12–15:58]
• Cracker Barrel Viral Redemption: [18:01–19:13]
• Ant-Fermented Yogurt WTF: [20:10–22:16]
• Food/Fashion Trends to “86”: [22:21–28:28]
• Fast Food Chat: [27:19–28:28]
• Sheet Pan & Crockpot Cooking Tips: [29:21–32:56]

Overall Tone & Vibe

The episode is lively, irreverent, and conversational. Chef Andrew balances pragmatic food and policy commentary with quick-witted humor; Lauren keeps the conversation grounded, occasionally poking fun at Andrew’s tangents. Even the most serious policy discussions are leavened with playful sarcasm and good-natured banter, making for an engaging listen.