Latest / Wired To Hunt Podcast / Ep. 354: Your Epic Summer Wild Game Cookout with Danielle Prewett

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Ep. 354: Your Epic Summer Wild Game Cookout with Danielle Prewett · Wired To Hunt Podcast

• 0:02
  Speaker 1: Welcome to the Wired to Hunt podcast, your home for
• 0:06
  Speaker 1: deer hunting news, stories and strategies, and now your host,
• 0:12
  Speaker 1: Mark Kenyon. Welcome to the Wired to Hunt podcast. I'm
• 0:19
  Speaker 1: your host, Mark Kenyan, and this is episode number three
• 0:22
  Speaker 1: fifty four, and today in the show, I'm joined by
• 0:24
  Speaker 1: meat Eater Wild Foods contributing editor Daniel Pruittt to discuss
• 0:28
  Speaker 1: everything you need to know to make this your very
• 0:31
  Speaker 1: best summer of wild game cookouts. All right, welcome to
• 0:43
  Speaker 1: the wire ton podcast, brought to you by Onyx. Today
• 0:46
  Speaker 1: in the show, I'm joined by Daniel Pruittt. She's a
• 0:48
  Speaker 1: contributing editor over at meat Eater and the founder of
• 0:52
  Speaker 1: Wild and Whole, a dedicated website cooking and eating wild game.
• 0:56
  Speaker 1: You might have heard her on the podcast I'm about
• 0:59
  Speaker 1: half a year ago during the holiday time period. She's
• 1:02
  Speaker 1: a wealth of knowledge when it comes to cooking, preparing
• 1:05
  Speaker 1: and eating venison and other wild game. And I thought
• 1:08
  Speaker 1: was summer officially kicked off now it was time to
• 1:12
  Speaker 1: talk summer cookout. So I wanted to pick Daniel's brain
• 1:15
  Speaker 1: on all sorts of topics and ideas related to cooking
• 1:18
  Speaker 1: outside and eating great wild game. That's that's kind of
• 1:22
  Speaker 1: fitting for this time of year in this season, so
• 1:24
  Speaker 1: we cover all your favorite summer food ideas, everything from
• 1:27
  Speaker 1: grilling the perfect venison, steak or burger, to Mexican night ideas,
• 1:31
  Speaker 1: two thoughts on barbecues and marinades and rubs and even
• 1:35
  Speaker 1: Sloppy Joe's just all sorts of great summer eating. So
• 1:38
  Speaker 1: if you've got a freezer full of wild game and
• 1:41
  Speaker 1: an outdoor space to enjoy it, whether that's a deck,
• 1:44
  Speaker 1: a boat, or a campsite, this is the podcast for you.
• 1:48
  Speaker 1: So without further ado, let's get into it all right
• 1:53
  Speaker 1: with me. Now on the line is Danielle Pruett. Welcome
• 1:57
  Speaker 1: back to the show. Daniel Mark. It's it's good to
• 2:00
  Speaker 1: get to chat with you again. Last time we talked,
• 2:03
  Speaker 1: it was just before Christmas, I think, right in that
• 2:07
  Speaker 1: right in that time frame, so everyone's thinking holiday foods
• 2:10
  Speaker 1: and now we're talking just before summer and everyone's thinking
• 2:15
  Speaker 1: summer foods. So it seems like a really good time
• 2:17
  Speaker 1: to connect with you again. I'm getting hungry thinking about
• 2:21
  Speaker 1: the summertime. I know. It's it seems like this is
• 2:24
  Speaker 1: the time of the year. Just everybody knows that Memorial
• 2:27
  Speaker 1: Day is coming up, and it's just like it's official
• 2:29
  Speaker 1: summer is here, and I'm gonna since everybody's quarantined at
• 2:33
  Speaker 1: home and we're all sick of dishes, like what better
• 2:36
  Speaker 1: times just crack that grill open or fire and cook outside. Yes, agreed,
• 2:45
  Speaker 1: I am very sick of dishes. Have been doing a
• 2:47
  Speaker 1: whole lot of those, and I'm excited for some outdoor
• 2:49
  Speaker 1: eating and still dishes, but for some reason they'll feel better.
• 2:53
  Speaker 1: Uh so you said, you said a Memorial Day, which
• 2:56
  Speaker 1: when we're recording this, it's just a couple of days,
• 2:58
  Speaker 1: four days before Memorial something like that. Um, I don't
• 3:02
  Speaker 1: know what we're eating yet, but do you do? You
• 3:05
  Speaker 1: know what's on the Memorial they menu? No, mostly because
• 3:09
  Speaker 1: it's going to be pouring down rain and Houston, which
• 3:13
  Speaker 1: makes kind of it kind of rains on the parade,
• 3:16
  Speaker 1: a little bit of deal outdoor get outside stuff. But no,
• 3:21
  Speaker 1: you know that's that's a good like thing. Like what
• 3:25
  Speaker 1: am I cooking this weekend? I get so wrapped up
• 3:27
  Speaker 1: and what I'm cooking for for meat eater, for work
• 3:31
  Speaker 1: or content wise. And then my husband is like that
• 3:34
  Speaker 1: all sooeems great? So like what are we eating now?
• 3:36
  Speaker 1: And I'm like, oh, I have no idea, no idea,
• 3:40
  Speaker 1: I haven't thought about that. So do you guys eat
• 3:43
  Speaker 1: as good at home as you make food for the website?
• 3:46
  Speaker 1: Or does your husband get stuck with leftovers and the
• 3:50
  Speaker 1: good stuff just gets made for the camera. Well, now
• 3:52
  Speaker 1: that he's working from home, he gets to eat pretty
• 3:57
  Speaker 1: pretty darn good, um, because so the stuff I do,
• 4:01
  Speaker 1: I do it in the middle of the daytime. Um.
• 4:05
  Speaker 1: And so when he was working in the office, he
• 4:07
  Speaker 1: had to miss out on that and had to eat leftovers.
• 4:09
  Speaker 1: And so now he gets to be a part of everything. Um.
• 4:13
  Speaker 1: But like, for instance, yesterday I made some Neapolitan pizzas,
• 4:19
  Speaker 1: Neapolitan style pizzas, and I've been doing a little foraging
• 4:24
  Speaker 1: and I had a handful of Shane chills and so
• 4:26
  Speaker 1: I did like a pizza bianca with all those mushrooms
• 4:30
  Speaker 1: and it was so good. It was so good. I'm like,
• 4:34
  Speaker 1: I rarely make pizzas, but that was that was memorable. Yeah,
• 4:39
  Speaker 1: that sounds off eat pretty normal. Do you guys eat
• 4:44
  Speaker 1: different when you're at your ranch because you're you're you're
• 4:48
  Speaker 1: at your ranch right now right in Texas? Is there
• 4:51
  Speaker 1: like a certain when you guys are there. Do you
• 4:54
  Speaker 1: have like any kind of I don't know, like when
• 4:58
  Speaker 1: I go certain places, like Okay, this is the kind
• 5:00
  Speaker 1: of place I'm always going to gurl out. Do you
• 5:02
  Speaker 1: have something that like when you're here, it's this kind
• 5:04
  Speaker 1: of food that just seems to fit the location. Yeah. Yeah,
• 5:08
  Speaker 1: So my ranch is an hour away, and I'll just
• 5:13
  Speaker 1: give you a quick backstory. I think it's a very
• 5:15
  Speaker 1: cool place. It's my husband's family ranch. A guy named
• 5:19
  Speaker 1: wind Windhall, right after World War One bought this property
• 5:24
  Speaker 1: and he got married, had one girl, and so the
• 5:29
  Speaker 1: ranch passed to her and she married Travis's grandfather, and
• 5:34
  Speaker 1: so that's kind of how it got into the Prutt
• 5:36
  Speaker 1: family because because um, so this this property, the original
• 5:41
  Speaker 1: house is still here and we've kind of built an
• 5:45
  Speaker 1: add on around the original house, if that makes sense. Um.
• 5:50
  Speaker 1: And so it's really a cool place because there are pictures.
• 5:54
  Speaker 1: I mean, gosh, that's like getting around a hundred years old, um,
• 5:59
  Speaker 1: this this area, and so there's pictures like you can
• 6:02
  Speaker 1: see of parts of the ranch where you know, they
• 6:05
  Speaker 1: were practically homesteading and I mean not home setting, but
• 6:12
  Speaker 1: you know what you did in nineteen thirties, I got
• 6:16
  Speaker 1: you lift off the land and um, and you know,
• 6:18
  Speaker 1: it's just it's really cool. Like the garden space that
• 6:21
  Speaker 1: I have my gardening now has been gardened by the
• 6:24
  Speaker 1: family for like a hundred years, and so like the Rads.
• 6:27
  Speaker 1: But do we have dew berries Not radsberrys. We have
• 6:30
  Speaker 1: dew berries out here. And so like every time I
• 6:33
  Speaker 1: like pick or forge or do anything out here, I
• 6:35
  Speaker 1: just think, like how much family history is is out here.
• 6:39
  Speaker 1: And this part of the state of Texas is particularly
• 6:45
  Speaker 1: known for um, watermelon and okra, especially now that summer
• 6:51
  Speaker 1: is approaching. And there's a farmer's market down the road
• 6:55
  Speaker 1: that I just adore because this is like the farmers
• 6:58
  Speaker 1: market where you you know, it's all open air and
• 7:02
  Speaker 1: you go in and they have popcorn machines filled with
• 7:05
  Speaker 1: cheat your owners. It's just like it's such a unique
• 7:10
  Speaker 1: little place. And the barbecue joint is down the road.
• 7:16
  Speaker 1: And and like I say, we're known for the watermelons
• 7:20
  Speaker 1: here because when we lived in North Dakota, one time
• 7:22
  Speaker 1: I was at the grocery store and I saw Dario's Watermelona, Like,
• 7:25
  Speaker 1: You've got to be kidding me, this is from instead Texas,
• 7:30
  Speaker 1: kidding me. So whenever we come out here, like we
• 7:33
  Speaker 1: really kind of play and just sort of like the
• 7:37
  Speaker 1: Southern comfort foods, Like we grill okra pretty much every
• 7:41
  Speaker 1: single time. Um my husband could eat okra all day
• 7:46
  Speaker 1: every day. Um, and pickled things like you know, just
• 7:50
  Speaker 1: sort of really simple, simple foods. Nothing, nothing fancy, but
• 7:56
  Speaker 1: kind of like a Southern twist to everything. Yeah, ounds
• 8:00
  Speaker 1: pretty good. Um yeah. Do you find kind of similar
• 8:04
  Speaker 1: to how you have some things that come to mind
• 8:06
  Speaker 1: for a location when you go out to the ranch,
• 8:09
  Speaker 1: though some of those types of food sound particularly good
• 8:11
  Speaker 1: or they're local for you. Do you have the same
• 8:13
  Speaker 1: thing at all with the season? So when it comes
• 8:15
  Speaker 1: to this time of year, when Memorial It hits and
• 8:17
  Speaker 1: summer arrives, are there some things that all of a sudden,
• 8:20
  Speaker 1: like this is gonna be on the pru At menu
• 8:22
  Speaker 1: for the next couple of months. There's like some summer mainstays.
• 8:25
  Speaker 1: What are those for you guys? Yeah? I mean so
• 8:28
  Speaker 1: for me like here in Texas the zone that we're in,
• 8:32
  Speaker 1: like I kind of okay, let me let me back
• 8:35
  Speaker 1: up for a second. I think it's really important to
• 8:38
  Speaker 1: eat seasonally, mostly because the food is, you know, from
• 8:44
  Speaker 1: a cook perspective, the food is just ten times better.
• 8:47
  Speaker 1: If you've ever tried to eat a tomato in the
• 8:50
  Speaker 1: middle of winter, it's terrible, Like it's just terrible. I
• 8:54
  Speaker 1: don't it's just not good. And so like, you know,
• 8:56
  Speaker 1: when summer comes around, it's fantastic. So I always try
• 8:59
  Speaker 1: to eat ever ripe, either at the grocery store at
• 9:03
  Speaker 1: the farmer's market, because everything just tastes so much better
• 9:07
  Speaker 1: that way. But um, this time of the year here,
• 9:12
  Speaker 1: what's ripe for me is probably definitely not in season
• 9:16
  Speaker 1: for you now. Um, so like it's kind of weird.
• 9:20
  Speaker 1: Like when I tell people, all I am already finding
• 9:22
  Speaker 1: chantrells and my tomatoes are one of them is already
• 9:25
  Speaker 1: turning orange, is all starting to ripen. Other people are
• 9:28
  Speaker 1: like I still have snow on the ground, So like
• 9:33
  Speaker 1: I've been complete a little bit of a different like
• 9:36
  Speaker 1: setting just because of location. But yeah, this time of
• 9:41
  Speaker 1: the year is when I think about, well, while it's hot,
• 9:46
  Speaker 1: what's really refreshing and easy to cook? And you know,
• 9:51
  Speaker 1: obviously there's a lot of grilling outside, but I use
• 9:54
  Speaker 1: a lot of fresh ingredients and serve them cold on
• 9:59
  Speaker 1: the side. So like my favorite is like a steak
• 10:02
  Speaker 1: with like a either not even like a backstraped steak,
• 10:06
  Speaker 1: but and any kind of tinder kind of meat from
• 10:09
  Speaker 1: a from a deer um in server with like a
• 10:13
  Speaker 1: cold chimmyturey sauce or some sort of like pickled relish.
• 10:17
  Speaker 1: Anything that's kind of cold, acidic just naturally or acidity
• 10:22
  Speaker 1: pairs really well with wild games that I find. That's
• 10:26
  Speaker 1: something that's kind of cooling because it's already in the
• 10:28
  Speaker 1: nineties here, and so I'm like really ready to just
• 10:32
  Speaker 1: cook outside and not have an oven or anything going
• 10:36
  Speaker 1: in the inside the house. Which, by the way, this
• 10:39
  Speaker 1: ranch house has no a C. As I'm saying this,
• 10:42
  Speaker 1: I'm like, God, that sounds really good. I need a
• 10:45
  Speaker 1: fan in here. Yeah, I complain, we don't have a
• 10:47
  Speaker 1: C at my house, but that's in Michigan. It's much less,
• 10:52
  Speaker 1: uh uncomfortable that I'm sure. No a C in Texas
• 10:55
  Speaker 1: is well, I mean, there isn't a C. But when
• 10:59
  Speaker 1: I come out here for the day, that's just me.
• 11:02
  Speaker 1: I haven't. I don't turn it on. It's we only
• 11:06
  Speaker 1: turn it on if we're planning on being here for
• 11:08
  Speaker 1: a whole weekend or something. You know. Something I got
• 11:11
  Speaker 1: to wonder and you mentioned how you know there's certain
• 11:15
  Speaker 1: types of foods that taste best fresh you want to
• 11:18
  Speaker 1: eat you know, for the season, ripeness like that, and
• 11:21
  Speaker 1: like tomatoes are best, you know, right off the vine. Maybe,
• 11:24
  Speaker 1: But it's kind of funny with wild game, with venison,
• 11:28
  Speaker 1: a lot of the time we're eating it, you know,
• 11:30
  Speaker 1: months later. Have you looked into it all? Like when
• 11:34
  Speaker 1: the very best? Like what's the sweet spot for? How
• 11:36
  Speaker 1: long you should wait to eat venison? Like there's some
• 11:39
  Speaker 1: that will eat it right away, which has got a
• 11:40
  Speaker 1: certain specialness to it. But then there's questions about like
• 11:44
  Speaker 1: freezer aging your meat and how long it's in there
• 11:46
  Speaker 1: is it? Is it great at six months? Is it
• 11:48
  Speaker 1: better at first? That's a thing freezer aging. I don't
• 11:52
  Speaker 1: know what I am, not the person I ask that question,
• 11:54
  Speaker 1: but I've heard people use that term before, heard people
• 11:59
  Speaker 1: I've heard I need to google this, look into it,
• 12:04
  Speaker 1: am I this? Um I understand like aging in the
• 12:13
  Speaker 1: terms of when an animal dies, you know you've got
• 12:16
  Speaker 1: the rigor mortis. I have a hard time saying that
• 12:19
  Speaker 1: for whatever reason, you've got that going on, and the
• 12:23
  Speaker 1: muscles stiffen up, and so when you let it um
• 12:26
  Speaker 1: tang or age. Those enzymes that are still present in
• 12:31
  Speaker 1: those muscles will continue to break down tissue even after
• 12:36
  Speaker 1: the animal is dead. And so after after that stiffness,
• 12:40
  Speaker 1: let's go, you know, like a day or two later,
• 12:43
  Speaker 1: then the muscles relaxed and those those enzymes continue to
• 12:47
  Speaker 1: sort of digest that protein. And that's what aging really is.
• 12:51
  Speaker 1: It's it's doing two things. It's it's um tenderizing and
• 12:58
  Speaker 1: also because it's in a dry environment with airflow, it
• 13:03
  Speaker 1: is um sort of dehydrating innocence, so that you're concentrating
• 13:08
  Speaker 1: those flavors, and so it's a it's a more bolder
• 13:13
  Speaker 1: meteor savory and tender flavor. And you know, I used
• 13:20
  Speaker 1: to get real wrapped up in that kind of stuff.
• 13:22
  Speaker 1: I'm kind of veered away with it just because I
• 13:25
  Speaker 1: eat so much wild game that I don't know, always
• 13:30
  Speaker 1: felt like I don't have the time for it. I
• 13:32
  Speaker 1: do age in the fridge. You can do it in
• 13:35
  Speaker 1: UM like a what do you call it, like a
• 13:39
  Speaker 1: wet aging like what I just described is known as
• 13:43
  Speaker 1: dry aging. You can do a wet aging, which is
• 13:45
  Speaker 1: vacuum ceiling. But I've had both good results not so
• 13:49
  Speaker 1: bad results with that UM and so I'm kind of,
• 13:55
  Speaker 1: I guess the more and more a cook wild Game,
• 13:57
  Speaker 1: which has been living still off wild Game for seven
• 14:01
  Speaker 1: years now. I kind of try a lot of things,
• 14:04
  Speaker 1: and I go back and forth, and I'm way less
• 14:08
  Speaker 1: rigid these days when it comes to stuff like that,
• 14:11
  Speaker 1: and I don't I don't get too wrapped up and
• 14:14
  Speaker 1: how that's all? Is it aged? And I think it's
• 14:18
  Speaker 1: fun to do. If you have the setup and you
• 14:20
  Speaker 1: have the time, and you're you're really investing into it,
• 14:23
  Speaker 1: then it's great. But if you don't, like you're not
• 14:28
  Speaker 1: you know, you're not missing out on the whole world.
• 14:30
  Speaker 1: It's not gonna not gonna ruin Yeah, yeah, yeah. What
• 14:35
  Speaker 1: about the opposite? So I don't know anything about freezer aging.
• 14:37
  Speaker 1: I was gonna say, what about what's like the longest
• 14:40
  Speaker 1: it can go in the freezer before you wouldn't want
• 14:42
  Speaker 1: to eat it? You know, I've I've heard some people say, oh,
• 14:45
  Speaker 1: you know, I was digging around the freezer. I found
• 14:47
  Speaker 1: this package here at the bottom that's from four years ago.
• 14:50
  Speaker 1: What should I do with it? Can I still eat it?
• 14:51
  Speaker 1: What are your thoughts on that? That's a really good question,
• 14:54
  Speaker 1: because I just took out a package of goose breasts
• 14:58
  Speaker 1: from two thousands seventeen so that they were vax field
• 15:06
  Speaker 1: And like the problem is you have to ask yourself
• 15:11
  Speaker 1: how much fat is on that animal. If you're talking
• 15:13
  Speaker 1: about a deer, there's way more leniency because there's not
• 15:18
  Speaker 1: the same type of fat like you would find on
• 15:21
  Speaker 1: bear meat or like a fatty duck or goose, because
• 15:25
  Speaker 1: the fat is really what goes rancid the fastest. So
• 15:28
  Speaker 1: when I eat the frosted that bag, it smelt pretty
• 15:32
  Speaker 1: pretty bad, um, but not too terrible. And I've kind
• 15:37
  Speaker 1: of gotten to a point because I've I've dealt with
• 15:41
  Speaker 1: freezer burnt meat so many times. Sometimes I have to
• 15:44
  Speaker 1: throw it away, which is just makes me want to cry,
• 15:48
  Speaker 1: and I tell myself, then you'll stop letting meat in
• 15:52
  Speaker 1: the freezer for that long streame on me. Um. But
• 15:56
  Speaker 1: I've also kind of like figure it out that if
• 15:58
  Speaker 1: you have like a really good boning or filet knife,
• 16:01
  Speaker 1: you can um take a thin slice off the top
• 16:05
  Speaker 1: and usually you can kind of solve the problem that way.
• 16:09
  Speaker 1: And then and then my other suggestion is cooking it
• 16:12
  Speaker 1: in something like really really bold and flavors. So like
• 16:16
  Speaker 1: with that goose that made gumbo with it, and you
• 16:19
  Speaker 1: couldn't tell at all. I actually had friends over for
• 16:22
  Speaker 1: dinner and I was terrified staring improsbit and goose. I
• 16:27
  Speaker 1: was like, what am I? Why am I serving this toadum?
• 16:30
  Speaker 1: And they had no idea. They thought it was awesome. UM.
• 16:34
  Speaker 1: So there is a limit, um, I would say for deer,
• 16:38
  Speaker 1: I don't like going more than two years. I think
• 16:40
  Speaker 1: two years is definitely. I mean, I think it depends
• 16:44
  Speaker 1: on how how much how much game you have. If
• 16:47
  Speaker 1: you're hunting every year for a variety of species or
• 16:50
  Speaker 1: more than one deer, you know, you should really try
• 16:53
  Speaker 1: to clean clean it out before the next season rolls around,
• 16:57
  Speaker 1: because it's just gonna sitting are even longer. Like when
• 17:01
  Speaker 1: when do you actually get to it? You know, I'm
• 17:05
  Speaker 1: usually about a year and a half rotation, I would say,
• 17:09
  Speaker 1: So I'm eating Yeah, I feel like I'm eating a
• 17:13
  Speaker 1: lot of venison right now that was killed in two
• 17:18
  Speaker 1: in the two thousand eighteen season. I'm eating a lot
• 17:21
  Speaker 1: of that stuff right now. So by the time hunting
• 17:24
  Speaker 1: season comes around, I will be getting probably done with
• 17:28
  Speaker 1: that and I'll be eating like two thousand nineteen deer
• 17:30
  Speaker 1: probably by this fall. So usually. Yeah, year year and
• 17:34
  Speaker 1: a half is what I'm behind, I would say, and
• 17:36
  Speaker 1: that's that's been fine for me. I'd say most of
• 17:39
  Speaker 1: my stuff, you know, if it might be a little
• 17:41
  Speaker 1: bit of freezer burn like you mentioned, um, you just
• 17:44
  Speaker 1: trimmed that off and then it's great. From what I found.
• 17:48
  Speaker 1: Do you vaccual? Do you use paper? So I used
• 17:51
  Speaker 1: to vac seal um, but I have a lot of
• 17:54
  Speaker 1: those bags like fail on me. So I'll pull out
• 17:58
  Speaker 1: a vac seal bag and it's it's not sealed, you know,
• 18:02
  Speaker 1: tight anymore, and so then there's these gaps that then
• 18:05
  Speaker 1: allow that freeze freezer burns just to start. So my
• 18:09
  Speaker 1: just saran wrap and paper just seems to be a while.
• 18:12
  Speaker 1: It's a little bit more of work, I guess on
• 18:14
  Speaker 1: the front end. Maybe it just seems to be more consistent.
• 18:17
  Speaker 1: And maybe that's my vacuum seiler. That could be like
• 18:19
  Speaker 1: a error in how I'm doing it or the equipment
• 18:22
  Speaker 1: or something. But for whatever reason, that's what I found.
• 18:25
  Speaker 1: What about you, Yeah, I've had the same same exact issues.
• 18:29
  Speaker 1: I still use the vac stealer um because when it works,
• 18:35
  Speaker 1: then you've got like a year more of life. When
• 18:38
  Speaker 1: it doesn't work. Um, you notice immediately, you know, like
• 18:42
  Speaker 1: once the meats frozen, like it doesn't take about a
• 18:45
  Speaker 1: month or so that you can see if there's sprossed
• 18:47
  Speaker 1: in that package, then you know something's wrong and get it,
• 18:51
  Speaker 1: you know, defrost it, don't like bury it at the
• 18:55
  Speaker 1: bottom of the freezer. And that's kind of the way
• 18:58
  Speaker 1: I treat it, you know. I have this bad habit
• 19:02
  Speaker 1: of of wanting to savor my meat. Like, Um, I
• 19:08
  Speaker 1: found some Sandhill crane breath that we're going to have
• 19:10
  Speaker 1: tonight for dinner that was shot two seasons ago, and
• 19:15
  Speaker 1: like I have been ever, I see it all the
• 19:17
  Speaker 1: time in my mind, we should have that. Now, let's
• 19:19
  Speaker 1: say that for something special. And then all of a sudden,
• 19:23
  Speaker 1: you like you take it out and you're like, actually
• 19:28
  Speaker 1: it's not special anymore. It's a little off. Um. I'm
• 19:31
  Speaker 1: so I'm the worst about doing that. And I think
• 19:34
  Speaker 1: part of it. I read somebody said this, and I
• 19:38
  Speaker 1: think they kind of hit the nail on the head.
• 19:41
  Speaker 1: When you've finished off like the last package of meat,
• 19:44
  Speaker 1: it's like you finished the hunt. Like it makes me
• 19:47
  Speaker 1: a little sad. It's an interesting one. I like that.
• 19:50
  Speaker 1: Do you have that you know, I think there's something
• 19:53
  Speaker 1: to be said about that. Yes, when that lasts, because
• 19:56
  Speaker 1: every time I eat, I know what deer was, and
• 20:00
  Speaker 1: I will always think of that, dear, I'll think of
• 20:01
  Speaker 1: that hunt. I'll think of that moment. And so yeah,
• 20:04
  Speaker 1: you're right, like I know that when the last package,
• 20:07
  Speaker 1: which I'm getting very close to it, of the buck
• 20:09
  Speaker 1: I killed in Michigan a couple of years ago. Uh,
• 20:12
  Speaker 1: it was a real special one. That that will be
• 20:14
  Speaker 1: a weird ending, which is interesting way to think about it.
• 20:22
  Speaker 1: Good food though at least we'll go out with on
• 20:24
  Speaker 1: a high note. Uh. Speaking of speaking of that and
• 20:29
  Speaker 1: what you mentioned a little bit ago, you talked about
• 20:31
  Speaker 1: how you know, one of those go to summer meals
• 20:35
  Speaker 1: is grilling something and then having like a cold side
• 20:38
  Speaker 1: like a chimmy cherry sauce or or something along those lines. Um,
• 20:43
  Speaker 1: I feel like I just want to get from you
• 20:46
  Speaker 1: what we absolutely have to know about grilling better venison steaks.
• 20:50
  Speaker 1: Because last time we talked, we talked about backstraps, but
• 20:54
  Speaker 1: I think we mostly talked, you know, cast iron stove
• 20:57
  Speaker 1: kind of thing. But if we're outside cooking on the
• 20:59
  Speaker 1: deck or the pad do or whatever, Um, let's talk
• 21:02
  Speaker 1: about outdoor cooking on the grill with venison, various cuts, whatever. Um,
• 21:09
  Speaker 1: can you run through a few common mistakes or a
• 21:12
  Speaker 1: few things that we should definitely be doing to make
• 21:14
  Speaker 1: sure it's as good as possible? UM? Give me like
• 21:18
  Speaker 1: the high level master class on becoming a great griller. Um.
• 21:24
  Speaker 1: I feel like I'm still learning how to grill. That
• 21:28
  Speaker 1: sounds I shouldn't probably have said that. I feel like
• 21:30
  Speaker 1: I'm still learning how to cook too. But always it's
• 21:35
  Speaker 1: just absolutely I think there's kind of this kind I
• 21:42
  Speaker 1: used to go back and forth. You know, you always
• 21:44
  Speaker 1: hear pull your meat from the fridge early and get
• 21:49
  Speaker 1: your grill hot, and like, what is early? Is it
• 21:53
  Speaker 1: ten minutes? With just fifteen? You know? I used to
• 21:56
  Speaker 1: be like, wow, ten minutes is pretty good, but it's
• 21:59
  Speaker 1: actually not. It's still pretty cold. And I used to
• 22:04
  Speaker 1: like let it rest for a pull it like at
• 22:07
  Speaker 1: least thirty minutes early, And I noticed that definitely made
• 22:13
  Speaker 1: for more even cooking. But if you're the kind of
• 22:15
  Speaker 1: person that that like has this tendency of overcooking, I
• 22:20
  Speaker 1: know so many people that cook it cold because you're like, well,
• 22:24
  Speaker 1: I'm not going to overcook it because I'm cooking it cold. Um,
• 22:27
  Speaker 1: And I'm like, well, you know, there's there's some truth
• 22:30
  Speaker 1: to that, but you definitely get a little bit of
• 22:32
  Speaker 1: that black and blue sort of thing, which a lot
• 22:38
  Speaker 1: of people like, what does that mean for people that
• 22:41
  Speaker 1: don't know black and blue? Am I saying that? Is
• 22:45
  Speaker 1: that the right term? Or what is it? Is it
• 22:47
  Speaker 1: the Chicago or there's a Detroit style, Pittsburgh style it
• 22:52
  Speaker 1: is I'll take your work. I'll take your word for it.
• 22:55
  Speaker 1: I'm assuming you mean like really cold inside. It's like
• 22:59
  Speaker 1: where the acts the outside is like super charred and
• 23:03
  Speaker 1: then it's still um, like like rare in the middle,
• 23:07
  Speaker 1: cool and rare in the middle, but the outside is
• 23:09
  Speaker 1: really charred. And that's because it's cold cooked cold. Um.
• 23:14
  Speaker 1: I hate the char on the outside. I think it
• 23:16
  Speaker 1: just overpowers the flavors so much. I mean, I want
• 23:19
  Speaker 1: a little bit, but but that particular style is just
• 23:23
  Speaker 1: way too much. And so when you really think about that,
• 23:27
  Speaker 1: you have to take two things into consideration. How early
• 23:31
  Speaker 1: are you pulling? Meaning like how cold is your meat
• 23:34
  Speaker 1: versus how hot is your fire. The hotter your fire is,
• 23:37
  Speaker 1: the more the outside is gonna cook. So if you
• 23:40
  Speaker 1: want like a blazing hot fire. You better pull that
• 23:45
  Speaker 1: meat really really early, if that makes sense, so it's
• 23:48
  Speaker 1: not so cold in the middle. Otherwise you get like
• 23:51
  Speaker 1: blackened on the outside and cold in the middle, which
• 23:55
  Speaker 1: is a really common mistake. UM, But I think have
• 24:00
  Speaker 1: in the patients. Two. If you're going to cook over
• 24:03
  Speaker 1: wood or coals, letting it burn down, um is really
• 24:08
  Speaker 1: important because you always like misjudge how hot a fire
• 24:13
  Speaker 1: really is until you put food on it and you're like,
• 24:16
  Speaker 1: oh crap. Um. That's one mistake that I see often,
• 24:22
  Speaker 1: um when grilling. But I mean I really, I really
• 24:25
  Speaker 1: think about it the same way that I think about
• 24:27
  Speaker 1: any any other type of any other way that I
• 24:30
  Speaker 1: would cook a steak is is you just don't overcook it. Um.
• 24:38
  Speaker 1: You know, like you throw it on the grill hot
• 24:40
  Speaker 1: and fast because it's so lean, there's really no fat
• 24:44
  Speaker 1: compared to like a beef steak, and so it doesn't
• 24:49
  Speaker 1: take very long it gets it gets cooked really fast.
• 24:52
  Speaker 1: And that's why I like to pull it early, at
• 24:55
  Speaker 1: least thirty minutes from the fridge, so that you don't
• 24:58
  Speaker 1: end up with an over the charred outside and cold
• 25:02
  Speaker 1: little unless it's what you want. I was going to
• 25:07
  Speaker 1: ask you if you put any fat on the outside
• 25:10
  Speaker 1: of some people that will coat the steak in like
• 25:12
  Speaker 1: olve oil or something before grilling it. Um, yeah, I
• 25:15
  Speaker 1: do that. I do. I do like grape seed, canola
• 25:20
  Speaker 1: or avocado oil. Well, first a season it with salt
• 25:25
  Speaker 1: and pepper. Salt and pepper way in advance, um, like
• 25:30
  Speaker 1: early that morning or the night before, if if I
• 25:33
  Speaker 1: happen to remember, and then I pull it from the
• 25:37
  Speaker 1: fridge and then kind of like cut it dry and
• 25:42
  Speaker 1: then put oil all over it. And that's another good point,
• 25:47
  Speaker 1: Like when it comes to like say, just if all
• 25:50
  Speaker 1: you want to do is salt and pepper your steak,
• 25:53
  Speaker 1: I think I think that's a great idea because I mean,
• 25:57
  Speaker 1: as as the purest wild game eaters would would want
• 26:01
  Speaker 1: to believe is like that's all a good steak needs
• 26:04
  Speaker 1: because the meat tastes really good if you took care
• 26:07
  Speaker 1: of it in the field. And I totally agree. But
• 26:09
  Speaker 1: one thing people don't really consider as much as a
• 26:13
  Speaker 1: type of salt and the type of pepper, because texture
• 26:16
  Speaker 1: really really matters. And I have gone through the extreme
• 26:20
  Speaker 1: on this. Um, if you've got like a sea salt
• 26:24
  Speaker 1: or like a black pepper, like cruncher. You know, those
• 26:27
  Speaker 1: are pretty good because when you you've got some texture
• 26:31
  Speaker 1: on there. I can't stand when those like little tens
• 26:35
  Speaker 1: of black pepper, you know what I'm talking about, Like,
• 26:40
  Speaker 1: I hate those. I hate those. I've gone kind of
• 26:43
  Speaker 1: extreme lightly with all of my steaks now. I um,
• 26:48
  Speaker 1: I use a sea salt or a kind of a
• 26:52
  Speaker 1: flaky salt, anything that's kind of like a crunchy, textural salt,
• 26:56
  Speaker 1: because you can actually just it's just totally changes the
• 27:00
  Speaker 1: meat when you have that texture from the salt. But
• 27:03
  Speaker 1: in addition, I buy peppercorns and bulk, Like I'll just
• 27:07
  Speaker 1: buy like a bag of them and I stick them
• 27:11
  Speaker 1: in like a little like a tablespoon worth and a
• 27:13
  Speaker 1: mortar and pestle and a hand handmash all my peppercorns
• 27:19
  Speaker 1: now to rub on my steak. Because so the texture
• 27:23
  Speaker 1: is just phenomenally better. I don't I just I don't know.
• 27:27
  Speaker 1: I mean, maybe I'm going a little overboard and extreme
• 27:30
  Speaker 1: with it. But if you're going to just do a
• 27:32
  Speaker 1: salt and pepper for the state stake of doing a
• 27:35
  Speaker 1: salt and pepper, like, having that texture really changes it
• 27:39
  Speaker 1: to something significantly better. Interesting, I get where, Yeah, it
• 27:44
  Speaker 1: doesn't make sense. I totally get what you mean, because
• 27:46
  Speaker 1: I have done we we do. Sometimes I have a
• 27:49
  Speaker 1: sea salt. It's like a larger flake, I guess, and
• 27:52
  Speaker 1: I have noticed like, oh, that is a nice little
• 27:55
  Speaker 1: extra crunch of sorts, different different texture. Know what about
• 28:01
  Speaker 1: the next step from that, which is applying something on
• 28:04
  Speaker 1: the outside like rubs? Do you what are your thoughts
• 28:07
  Speaker 1: on putting rubs on a big piece of meat or
• 28:09
  Speaker 1: a steak or something like that for grilling. Is that
• 28:11
  Speaker 1: is that an idea that you ever look at? Um? Yes,
• 28:17
  Speaker 1: I mean if it's a steak, so this is like, um,
• 28:22
  Speaker 1: so here's one example. Um, it's basically a rub. Even
• 28:27
  Speaker 1: though I'm just making a salt and pepper steak, I
• 28:29
  Speaker 1: would do the same thing I was just telling you
• 28:30
  Speaker 1: about Grant hand mashing those peppercorns. And then I have
• 28:35
  Speaker 1: a big herb garden, and I'll snip a thing of
• 28:38
  Speaker 1: rosemary and then take garlic and mince it and mince
• 28:42
  Speaker 1: the rosemary, and then add the salt. And so I've
• 28:45
  Speaker 1: got all three of those things just sort of getting
• 28:47
  Speaker 1: mashed up in that mortar and pestle. And when you're
• 28:50
  Speaker 1: done with it, you've got this like really granule rub
• 28:56
  Speaker 1: basically like a garlic and herb rub. And that's kind
• 28:59
  Speaker 1: of like it's far as. I take a steak usually, um,
• 29:04
  Speaker 1: sometimes depending on what type of steak, Like if it's
• 29:11
  Speaker 1: the inside round steak, which is actually a phenomenal steak,
• 29:17
  Speaker 1: is as is disturnoin tip, which a lot of people
• 29:20
  Speaker 1: never even think to cut it like a steak, but
• 29:23
  Speaker 1: I do it all the time. Um, those I kind
• 29:27
  Speaker 1: of do it to what I call like the Cowboys steak. Um,
• 29:32
  Speaker 1: maybe that's just a Texas thing, but that salt pepper,
• 29:37
  Speaker 1: a little cayenne, and brown sugar. And let me tell
• 29:40
  Speaker 1: you that brown sugar caramelizes on the grill. Like, oh,
• 29:44
  Speaker 1: it's it's my secret to any kind of rub. Add
• 29:47
  Speaker 1: just a pinch of brown sugar and you just get
• 29:50
  Speaker 1: this like really nice flavor on the grill. I like
• 29:54
  Speaker 1: that idea a lot, speaking of these text these uh
• 29:57
  Speaker 1: these steaks. If you're cutting your own steaks, what's the
• 30:00
  Speaker 1: ideal thickness in your mind? Oh? I don't know. I
• 30:04
  Speaker 1: play around with that all the time when I come
• 30:06
  Speaker 1: into a backstrap. I do not like the butterfly method. Um.
• 30:10
  Speaker 1: I just think they overcook way too fast. For what
• 30:13
  Speaker 1: it is, and so I usually cut those like cut
• 30:17
  Speaker 1: the like the loin out and and intervals of like
• 30:22
  Speaker 1: for six inches long, and then other pieces like the
• 30:27
  Speaker 1: inside round which that cut is kind of like a
• 30:34
  Speaker 1: which it's like a big rectangle, and so and so
• 30:37
  Speaker 1: most people kind of do cutlets out of it. And
• 30:42
  Speaker 1: just recently I decided instead that I would cut it
• 30:47
  Speaker 1: lengthwise or I would cut crosswise. Instead of cutting a
• 30:51
  Speaker 1: whole bunch of steaks down the whole thing, I cut
• 30:55
  Speaker 1: it through the middle lengthwise or cross wise. Does that
• 30:59
  Speaker 1: make sense? Two wide flat pieces. And then I took
• 31:04
  Speaker 1: those wide flat pieces and pounded them out flat, and
• 31:08
  Speaker 1: that's the closest two kind of kind of a Tahita
• 31:15
  Speaker 1: like texture because it has a really strong green line.
• 31:19
  Speaker 1: And then you pound it out thin. I mean I
• 31:21
  Speaker 1: saved thin, I mean like maybe an inch because that
• 31:25
  Speaker 1: they're like an inch or two. And then you grill
• 31:27
  Speaker 1: it as one whole piece, and you can apply whatever
• 31:30
  Speaker 1: kind of rug you want on it, whether it's like
• 31:33
  Speaker 1: a steak rub the cajun or whatever you want um.
• 31:39
  Speaker 1: And then when it's done, when you go to cut it,
• 31:43
  Speaker 1: you take the knife at a forty five degree angle
• 31:46
  Speaker 1: so you get these long strips, and the forty five
• 31:51
  Speaker 1: degree angle is so that you get like more surface
• 31:54
  Speaker 1: area of neat versus just cutting it straight down, if
• 31:57
  Speaker 1: that makes sense. That's a new thing that I've been
• 32:00
  Speaker 1: doing lately, and it kind of gives you like that
• 32:03
  Speaker 1: tahita like bruskity still like like strips of meat, but
• 32:09
  Speaker 1: it's such a tinder cut that and it's really good
• 32:13
  Speaker 1: for like putting in tacos or on sandwiches, stuff like that.
• 32:19
  Speaker 1: But that's kind of a new thing I've been doing.
• 32:22
  Speaker 1: But but most of the time, I like, if I
• 32:26
  Speaker 1: want a steak, I want like a big thick steak
• 32:33
  Speaker 1: two inches something like that. Yeah, yeah, at least yeah,
• 32:39
  Speaker 1: I would say, okay, So I'd just like to feel
• 32:42
  Speaker 1: like I'm biting into something. Yeah, I hear you on
• 32:45
  Speaker 1: that one. And then also I feel like you just
• 32:49
  Speaker 1: get at least in the past, when I've had processors
• 32:51
  Speaker 1: do my meat and you get those back, they cut
• 32:54
  Speaker 1: those steaks so thin and it's just so easy to oversus.
• 32:59
  Speaker 1: So that is a beautiful thing of processing your own meat,
• 33:02
  Speaker 1: is to be able to get those cuts just the
• 33:05
  Speaker 1: way you want them and allow for that thicker, better
• 33:09
  Speaker 1: piece of better bite better, uh, you know, easier to
• 33:13
  Speaker 1: cook with. But um, so there's the salt and pepper
• 33:17
  Speaker 1: method that you talked about. There's some rub ideas. I
• 33:21
  Speaker 1: like to rub ideas. The third way that I could
• 33:25
  Speaker 1: see people thinking about steaks or working with a wild
• 33:27
  Speaker 1: game in the summer would be marinades. A lot of
• 33:30
  Speaker 1: people talk about using marinades. I know you just did
• 33:33
  Speaker 1: a whole big rundown for the Mediator website about your
• 33:37
  Speaker 1: thoughts on you know, why, when and how to use
• 33:39
  Speaker 1: wild game marinades, and I want to kind of hear
• 33:42
  Speaker 1: your thoughts on that, especially in regards to venison, but
• 33:46
  Speaker 1: but everything too. What's what's your take there and how
• 33:48
  Speaker 1: should we be thinking about marinades, Like I hope I
• 33:54
  Speaker 1: think maybe this is just the way people are, But
• 33:57
  Speaker 1: it seems like people just like like they're just like
• 34:02
  Speaker 1: really all for something or they're really all against it,
• 34:06
  Speaker 1: And I don't really find I mean, I've been on
• 34:10
  Speaker 1: both sides. When I very first started cooking wild game,
• 34:13
  Speaker 1: I was like, well, this is supposed to be gaming,
• 34:15
  Speaker 1: let's put it in a marinade. And then after I
• 34:19
  Speaker 1: like really got into it and like this is too
• 34:21
  Speaker 1: good for that I would marse marrining, how dare you?
• 34:24
  Speaker 1: And now I'm like a little more equilibrium and realizing
• 34:29
  Speaker 1: that there is a time and a place where I
• 34:32
  Speaker 1: think marinades are really helpful. I don't. I don't really
• 34:36
  Speaker 1: love them on my steak. It's not how I would
• 34:40
  Speaker 1: choose to eat a steak. But there are a lot
• 34:43
  Speaker 1: of other cuts that could benefit from having a marinade. Um,
• 34:48
  Speaker 1: if you have like a lesser like if you have
• 34:52
  Speaker 1: feel like the sterling tip, or like or some sort
• 34:55
  Speaker 1: of cut like the try tip or something that's that's
• 34:58
  Speaker 1: sort of tender, but it's you know, not a tenderloin
• 35:01
  Speaker 1: or anything. Those do well under a marinade. Or game
• 35:06
  Speaker 1: birds like turkey pasn't all those kind of things. I
• 35:11
  Speaker 1: love marinading those meats. And I really like to think
• 35:14
  Speaker 1: as a marinade primarily being used to add flavor and
• 35:22
  Speaker 1: and not so much as a tenderizer. I think people
• 35:26
  Speaker 1: kind of get back and forth about whether or not
• 35:28
  Speaker 1: a tenderizes, and science has proven that a marinade could
• 35:31
  Speaker 1: really only like permeate a meat about an eighth of
• 35:34
  Speaker 1: an inch, So if you've got like a huge chunk
• 35:37
  Speaker 1: of meat, you're not really doing much for it. But
• 35:41
  Speaker 1: a marinade usually contains some sort of salt, and salt
• 35:45
  Speaker 1: can do amazing things for meat. Um it helps us
• 35:49
  Speaker 1: stay like really juicy whenever you cook it, like a
• 35:52
  Speaker 1: kind of like a brine the way you brine a turkey. Um.
• 35:55
  Speaker 1: And so that's like a positive thing of using marinades
• 35:58
  Speaker 1: is you get to eat like a very juicy, flavor
• 36:01
  Speaker 1: ful meat. And if you're eating you know, stalt and
• 36:05
  Speaker 1: pepper steaks all the time, it can get a little boring.
• 36:09
  Speaker 1: Like having something different is is nice. I like that
• 36:13
  Speaker 1: for a change, And I think some some cuts really
• 36:17
  Speaker 1: benefit from that, like um, heart, you know, a lot
• 36:21
  Speaker 1: of people have a hard time eating it in general,
• 36:25
  Speaker 1: and a lot of people think that there's a real
• 36:28
  Speaker 1: irony taste to it or you know, it's it's a
• 36:33
  Speaker 1: stronger flavored meat. And I think marinating it can really
• 36:39
  Speaker 1: really be a great thing for things like that. Um.
• 36:44
  Speaker 1: So I like marinates. I use them like um, whole shoulders,
• 36:50
  Speaker 1: like whole big cuts that I plan to cook later on.
• 36:55
  Speaker 1: Like I'll marinate it in some sort of rub or
• 36:58
  Speaker 1: not a rub, like a haste or like since we're
• 37:01
  Speaker 1: a liquid, and then I'll actually cook it in that liquid.
• 37:05
  Speaker 1: So like that's a new way. I think when people
• 37:07
  Speaker 1: think of marinade, they automatically assume like a kabomb on
• 37:11
  Speaker 1: the grill or something like that. But there's like some
• 37:14
  Speaker 1: other traditions where they'll take meat soak it in like
• 37:18
  Speaker 1: a vinegare marinade, and then when they take it out,
• 37:21
  Speaker 1: they just boil it inside that marinade, which is an
• 37:25
  Speaker 1: actually fantastic way of cooking really tough cut. So that's
• 37:29
  Speaker 1: something I started doing a lot with like the shoulders
• 37:31
  Speaker 1: and and just really tough cuts of meat. Is marinating
• 37:35
  Speaker 1: it and then throwing it in the crock pot and
• 37:37
  Speaker 1: cooking it in the marinade. It's like, you couldn't really
• 37:41
  Speaker 1: make it easier something when you're doing something like that
• 37:44
  Speaker 1: or whatever you're marinating, how long do you have to
• 37:47
  Speaker 1: let it marinade for? You know? It's like I was saying,
• 37:50
  Speaker 1: there's really since it can't like go very deep into
• 37:54
  Speaker 1: the meat, Like marinating for days isn't really great idea.
• 37:58
  Speaker 1: I did a marinade recently for for a tried tip.
• 38:03
  Speaker 1: It's like lemon juice, rosemary, garlic and oil, and it's
• 38:07
  Speaker 1: a really good summer marinade for grilling, and I'll do
• 38:11
  Speaker 1: steaks that way sometimes, but I forgot about it, like
• 38:15
  Speaker 1: we so like I was gonna cook it, and then
• 38:18
  Speaker 1: we we've got to trap out here at the ranch
• 38:20
  Speaker 1: and we've trapped a bunch of pigs. And then I
• 38:22
  Speaker 1: was like, oh crap, we need to go out there
• 38:24
  Speaker 1: and take care of that. And then like two days later,
• 38:26
  Speaker 1: I came back and I was like, oh, yeah, I
• 38:29
  Speaker 1: forgot about the steaks we were going to cook. And
• 38:31
  Speaker 1: I took it out on the marinade and the meat
• 38:33
  Speaker 1: was just gray. The inside was fine, but once I
• 38:37
  Speaker 1: cooked it, it was like just eating it looked very
• 38:40
  Speaker 1: unappealing because that lemon juice and that asset had just
• 38:43
  Speaker 1: changed the outside. So I think there's definitely a limit
• 38:47
  Speaker 1: on how long is too long. I think two days
• 38:49
  Speaker 1: is too long. Um, But if you're just trying to
• 38:53
  Speaker 1: add flavor to it, you know, anywhere from four eight
• 38:58
  Speaker 1: twelve hours when dough is good. So if you do
• 39:02
  Speaker 1: it the night before you plan to cook, I think
• 39:05
  Speaker 1: that's a perfectly good amount of time. What are some
• 39:10
  Speaker 1: of your go to marinades. I know you you published
• 39:13
  Speaker 1: a Venison Cababi Venison cabab recipe recently, and you mentioned
• 39:18
  Speaker 1: one in there that you like a lot. What do
• 39:20
  Speaker 1: those what's that look like? Um, let's see. I my god,
• 39:24
  Speaker 1: dudes are kind of like it's like, what do I
• 39:28
  Speaker 1: want to eat today? And sometimes in my head, I
• 39:30
  Speaker 1: like take it a little trip around the world. I'm like, oh,
• 39:33
  Speaker 1: Mediterranean sounds really awesome. And so if you have turkey,
• 39:38
  Speaker 1: having some sort of like Greek yogurt or like something
• 39:41
  Speaker 1: like that um in your marinade like totally changes the
• 39:47
  Speaker 1: flavor profile. Or um buttermilk, Like I have a clail
• 39:52
  Speaker 1: recipe that's just buttermilk, and I don't even remember what
• 39:57
  Speaker 1: I was gonna, probably a bunch of herbs and garla
• 40:00
  Speaker 1: like um. But when it comes to steak in venison,
• 40:04
  Speaker 1: I don't really like to get anything too crazy or
• 40:09
  Speaker 1: too um, too bold. I really just keep it too
• 40:13
  Speaker 1: sort of the same category of something acidic, whether it's
• 40:18
  Speaker 1: a red wine vinegar or a lemon juice. And then
• 40:21
  Speaker 1: some fresh herbs rosemary and thyme are usually my favorites,
• 40:26
  Speaker 1: and then garlic, um, those are kind of my like
• 40:30
  Speaker 1: the things that I always add in the marinade. And
• 40:33
  Speaker 1: then of course either salt so I think the kebab
• 40:36
  Speaker 1: recipe uses toy sauce. Um, But most of the time
• 40:40
  Speaker 1: I'll just add just sea salt or something. And then,
• 40:43
  Speaker 1: like I was saying before, sugar, I think sugar it's
• 40:48
  Speaker 1: held balance out, like how like puckery it tastes, But
• 40:52
  Speaker 1: once it hits that grill, you totally noticed whether or
• 40:55
  Speaker 1: not there was sugar, because it gives you that like
• 40:58
  Speaker 1: caramelized flavor. Oh. I have one more text mix. That's
• 41:05
  Speaker 1: something that I eat like on a weekly basis, just
• 41:08
  Speaker 1: because it's it's been ingrained into my culture and since
• 41:12
  Speaker 1: I was born, it's just I eat text Max's a
• 41:15
  Speaker 1: huge part of my life, which for me that is
• 41:19
  Speaker 1: just always equal parts lemon juice, orange juice, garlic, sometimes onion,
• 41:26
  Speaker 1: a regano, human salt, pepper, chili's cilantro. That's a recipe
• 41:34
  Speaker 1: on line. So what kind of what kind of meal
• 41:38
  Speaker 1: would you play with that kind of marinade or that
• 41:41
  Speaker 1: kind of set of like mexicany kind of flavor. The
• 41:48
  Speaker 1: heart is a really good one because it's so tender.
• 41:51
  Speaker 1: You can slice the heart, then marinate it and then
• 41:54
  Speaker 1: cook it like that. Um. I always recommend people who
• 41:59
  Speaker 1: are eating heart for the first time to try the
• 42:02
  Speaker 1: tahita marinade and put it in a taco or something. Um,
• 42:06
  Speaker 1: I just think it's a more approachable way to eat
• 42:08
  Speaker 1: a heart. But I use it like I was saying,
• 42:11
  Speaker 1: like if you have like a tinder top round or
• 42:13
  Speaker 1: something like that, that anything like with a strong grain
• 42:16
  Speaker 1: line as the meat will make a really good tahita
• 42:20
  Speaker 1: or steak meat. And then it's really versatile for turkeys
• 42:24
  Speaker 1: or any other white meat too. It works kind of
• 42:27
  Speaker 1: across the board. It just depends on what cut you're
• 42:31
  Speaker 1: using on a deer, like how tough it is, because
• 42:34
  Speaker 1: you don't really want to grill a top cut, right.
• 42:37
  Speaker 1: You got me thinking though, as you mentioned this text
• 42:39
  Speaker 1: Max marinade, what are what are some other things we
• 42:42
  Speaker 1: can be thinking about as far as summer Mexican text
• 42:48
  Speaker 1: mex kind of themed meals with our venison or other
• 42:51
  Speaker 1: wild game for this time. Yeah, because I mean I
• 42:53
  Speaker 1: eat a lot of Mexican it all through the year,
• 42:55
  Speaker 1: but especially summer. It seems like such a great thing
• 42:57
  Speaker 1: to eat outside or out in the boat or wherever. Um.
• 43:01
  Speaker 1: You mentioned fahitas, that's a that's an easy one to tackle.
• 43:04
  Speaker 1: But do you have any tips on either how to
• 43:06
  Speaker 1: make your feet as better or or anything else is
• 43:09
  Speaker 1: a little bit outside of the ordinary. You know, Fahitas
• 43:11
  Speaker 1: are hard because the cut of meat is so important.
• 43:14
  Speaker 1: You know, like when you go get a tahita at
• 43:16
  Speaker 1: a steakhout or steak at like a at a restaurant,
• 43:20
  Speaker 1: you know, you're eating a skirt or a flank steak,
• 43:24
  Speaker 1: which is a really thin, flappy cut of meat. Um.
• 43:29
  Speaker 1: And then they cut it against the grain line when
• 43:32
  Speaker 1: they when they cook it, and it's just cooked really
• 43:34
  Speaker 1: hot and fast. And I've tried tried doing that with
• 43:38
  Speaker 1: deer before. I've never had a deer big enough where
• 43:41
  Speaker 1: the flank was. It was big enough to cook. And
• 43:45
  Speaker 1: by the time I got the silver skin off, I
• 43:46
  Speaker 1: was left with like this pancake like anything. And I
• 43:52
  Speaker 1: was like that looks so like this shapen and weird,
• 43:56
  Speaker 1: and I was like, this doesn't gonna work. Um, just
• 43:59
  Speaker 1: grind it um. And then I've I've tried brisket, which
• 44:05
  Speaker 1: works very well if you get all the silver skin off,
• 44:09
  Speaker 1: which is a there. It's a project, and I do
• 44:14
  Speaker 1: it every now and then, and every time I do it,
• 44:16
  Speaker 1: I'm like, that's really that's really a lot of work,
• 44:20
  Speaker 1: but you get the closest result to like the actual
• 44:24
  Speaker 1: kind of meat that you would get at the steakhouse.
• 44:27
  Speaker 1: And then just recently, like I was saying, with that
• 44:29
  Speaker 1: inside round or like like the way you would get
• 44:32
  Speaker 1: a hand steak out of from a deer, that piece
• 44:37
  Speaker 1: um cut cut down, cut through the middle long ways
• 44:42
  Speaker 1: to get too wide rectangles. That is probably the closest
• 44:46
  Speaker 1: way of creating the same texture of meat. Um. So
• 44:53
  Speaker 1: I think the kind of meat is really the most important.
• 44:56
  Speaker 1: But if you didn't want to do like Tajita's, if
• 45:01
  Speaker 1: you wanted to do something else, um, when me think
• 45:06
  Speaker 1: what else do I do? Do you? You know, I
• 45:09
  Speaker 1: used to work at a in the cooking classes at
• 45:12
  Speaker 1: SARLATB and we used to do those a lot, and
• 45:15
  Speaker 1: I just never I never carried that on and I
• 45:19
  Speaker 1: never do that at home, mostly because, like the community
• 45:24
  Speaker 1: and the culture where I live, there's a strong, strong
• 45:28
  Speaker 1: Hispanic influence, and those women who make tomali's for like
• 45:33
  Speaker 1: a dollar are just so freaking good at it, and
• 45:36
  Speaker 1: I'm like, why would I just why would I compete
• 45:38
  Speaker 1: with it? When I can go and get these tomalis
• 45:41
  Speaker 1: from these women who've been doing it from their grandmother
• 45:44
  Speaker 1: and their grandmother, you know, like passed down from generation.
• 45:47
  Speaker 1: Like it's just so hard to like when you have
• 45:50
  Speaker 1: something like that. Like and the same thing with tortillas,
• 45:54
  Speaker 1: you know, I feel the same way. When I can
• 45:55
  Speaker 1: get these homemade tortillas down the street, I'm like, they're
• 45:59
  Speaker 1: just so better than what I can do. Very jealous
• 46:04
  Speaker 1: about that right now when we're we're on this Mexican
• 46:08
  Speaker 1: COO's deer hunt, I guess it was almost two a
• 46:12
  Speaker 1: year and a half ago or so, and so we're
• 46:14
  Speaker 1: having fresh homemade tortillas every day, and we made tomali's
• 46:19
  Speaker 1: with someone down there who helped us do it the
• 46:21
  Speaker 1: right way, and and Goli we brought someone was home
• 46:24
  Speaker 1: and that was great, but there's no way I could
• 46:25
  Speaker 1: replicate it so well. The thing about is like you,
• 46:30
  Speaker 1: they're like the way you make it. You don't just
• 46:33
  Speaker 1: make a few tamali's, You make like a hundred, you know,
• 46:37
  Speaker 1: like you don't just do small batches because it just
• 46:39
  Speaker 1: requires a lot of work, so you just do a
• 46:42
  Speaker 1: ton of it. And then I'm also like, what am
• 46:44
  Speaker 1: I to do with all these tomalis? Who's going to
• 46:47
  Speaker 1: eat these? Um? Now? Those are you know, I think
• 46:53
  Speaker 1: there's part of me that wants to cook everything, and
• 46:56
  Speaker 1: then there's there's the side of me that realizes that
• 47:01
  Speaker 1: there are some people who are just so good at it,
• 47:03
  Speaker 1: and like when I taste their food, like I I
• 47:07
  Speaker 1: just allow myself to just enjoy and respect what they
• 47:10
  Speaker 1: do and I don't feel like the pressure to try
• 47:13
  Speaker 1: to replicate it. So if somebody was visiting your house,
• 47:20
  Speaker 1: or maybe maybe I came down to the ranch and
• 47:24
  Speaker 1: you know, I was eating some of the things that
• 47:26
  Speaker 1: you cook, what would be the thing that I or
• 47:29
  Speaker 1: a visiting cook would say, Oh, there's no way I
• 47:31
  Speaker 1: should try cooking that at home, because that's Danielle's thing.
• 47:34
  Speaker 1: She's just so good at that. What's your What's that
• 47:37
  Speaker 1: specialty that no one could could compare with? I don't
• 47:41
  Speaker 1: know if I have that. Come on, don't be too modest.
• 47:45
  Speaker 1: You've got to have that home run that you just
• 47:48
  Speaker 1: know is going to be great every time that people want.
• 47:51
  Speaker 1: You know, a lot of my friends know me. It's
• 47:55
  Speaker 1: like the girl who cooks duck and geese. I do.
• 47:59
  Speaker 1: I just I think I just have cooked it so
• 48:01
  Speaker 1: many times that people just always want me to cook
• 48:06
  Speaker 1: Snoe steakhouse gooose. That's kind of one of my specialties,
• 48:09
  Speaker 1: although I don't think it's that challenging because I use
• 48:13
  Speaker 1: a suvid, so it's like cheating. Um. The people people
• 48:18
  Speaker 1: love love that one. Um. And then what else do
• 48:21
  Speaker 1: I do? I would say, I do text mix really well.
• 48:27
  Speaker 1: I would say, if you came over, I would have
• 48:31
  Speaker 1: fresh salsa, a good roasted salsa, or like a roasted
• 48:36
  Speaker 1: corn and pablano salsa, or like a fresh piko to guayo.
• 48:40
  Speaker 1: I'm like one of those people who believe that you
• 48:42
  Speaker 1: should have a Schmortis board of stuff, like I would
• 48:47
  Speaker 1: definitely have guacamoli, and I would definitely have either a
• 48:51
  Speaker 1: Veronese sauce or roasted tomato sauce balsa, and then probably
• 48:57
  Speaker 1: a fresh pulled piko to guayo or or some sort
• 49:01
  Speaker 1: of fresh salsa. Like depending on what time of the year,
• 49:05
  Speaker 1: like summer, I'll definitely pull as many vegetables together to
• 49:09
  Speaker 1: get some sort of fresh salta. And then it just
• 49:12
  Speaker 1: depends on whatever I throw or pull out of the freezer. Um.
• 49:18
  Speaker 1: Like carnitas, I do quite a bit. Um. Carneta's with
• 49:24
  Speaker 1: hog is santastic. Or we live near the coast and
• 49:29
  Speaker 1: so we have a lot of red fish, and so
• 49:31
  Speaker 1: I'll do fish tacos. Yeah, I would say if you
• 49:35
  Speaker 1: came to my house, the best thing I make is
• 49:37
  Speaker 1: some sort of text mix mostly because like you're just
• 49:41
  Speaker 1: gonna have like ten things to eat from that sounds
• 49:45
  Speaker 1: very very good. So if I'm trying to do something
• 49:49
  Speaker 1: like you just describe, So, I'm gonna fix up either
• 49:53
  Speaker 1: you know, a fahita recipe or tacos or carnitas or something.
• 49:58
  Speaker 1: But I want to spice it up a little bit
• 49:59
  Speaker 1: and want to say but it's not literally, I mean figuratively,
• 50:01
  Speaker 1: I want to make it this next level kind of
• 50:04
  Speaker 1: Mexican night. Uh, Taco Tuesday. We do our taco tuesdays here. Um,
• 50:11
  Speaker 1: what would that what would that smartist board tip be,
• 50:15
  Speaker 1: or what would be you know, that fresh salsa? What
• 50:19
  Speaker 1: would someone do to just kind of level up their
• 50:21
  Speaker 1: game on that front? Well? Step one, choose what you're eating. Um,
• 50:28
  Speaker 1: you know I wouldn't serve the same salsa that I
• 50:31
  Speaker 1: served with red fish that I would a dear Actually yeah,
• 50:35
  Speaker 1: I would probably would to lie. Um, are there certain
• 50:40
  Speaker 1: types of salsa's that pair with certain types of meet?
• 50:43
  Speaker 1: So is there certain like if I'm thinking about my salsa.
• 50:45
  Speaker 1: Is there's certain types that pair with veniceon versus something
• 50:49
  Speaker 1: else or no, I mean, I guess no, not really.
• 50:54
  Speaker 1: I think it depends on more how you want to
• 50:57
  Speaker 1: serve it. Like like if if you were doing like
• 51:00
  Speaker 1: a ground meat taco, I wouldn't want to roast corn peblato,
• 51:04
  Speaker 1: if that makes sense. If you're doing a ground I
• 51:09
  Speaker 1: don't know, it just seems meat. Yeah, You've got like
• 51:11
  Speaker 1: a corn and it's like real bunch of little circles,
• 51:15
  Speaker 1: and and then you've got a ground meat, which is
• 51:17
  Speaker 1: more circles. I don't want this is okay. I think
• 51:21
  Speaker 1: about everything not only in terms of flavor, but in
• 51:25
  Speaker 1: terms of texture, so like shapes and softness and crunchiness,
• 51:30
  Speaker 1: and like all those things should all like like that's
• 51:33
  Speaker 1: what makes something really good. You know, if you have
• 51:36
  Speaker 1: a taco and you've got say either so you've got
• 51:40
  Speaker 1: grilled fish tacos um this fish or soft because they're grilled,
• 51:46
  Speaker 1: you know, like having something like a little crunchy added
• 51:49
  Speaker 1: into the taco, like in like a salsa with some
• 51:52
  Speaker 1: radishes for that crunch um. You know, like all those
• 51:56
  Speaker 1: little things start to play together. And if if you've
• 51:59
  Speaker 1: got fry dish or fried something you know, think how
• 52:03
  Speaker 1: good like sour cream or guacamole is because you've got
• 52:07
  Speaker 1: like counterbalancing like textures there. But I don't know how.
• 52:14
  Speaker 1: I don't know how to answer your question. How do
• 52:16
  Speaker 1: I take a pocket to the next level? Is that
• 52:19
  Speaker 1: the question? Yeah? I mean ye, would there be a
• 52:21
  Speaker 1: salsa or I guess I'm wondering is for the average
• 52:24
  Speaker 1: person out there listening, if they want to take one
• 52:27
  Speaker 1: suggestion from you to improve their Mexican night or whatever
• 52:31
  Speaker 1: their meal tonight, and they want to since that's your specialty,
• 52:34
  Speaker 1: is there like a homemade salsa they should consider? Or
• 52:36
  Speaker 1: would it be as simple as what you just said,
• 52:38
  Speaker 1: which was add the counterbalance of texture, which I think
• 52:41
  Speaker 1: is a great tip. I would say counterbalance to texture
• 52:44
  Speaker 1: for sure, because if everything in your taco is real
• 52:47
  Speaker 1: soft and mushy, you notice it, and you've got a
• 52:51
  Speaker 1: soft shell tortisa or a tortilla versus like hard shell
• 52:55
  Speaker 1: or something like that. Um, even something simple like shredded
• 53:00
  Speaker 1: at a sad texture. But um, I would say, if
• 53:03
  Speaker 1: you wanted to up your jutaco game, adding learning how
• 53:07
  Speaker 1: to make a really good fresh salsa, um, either a
• 53:12
  Speaker 1: roasted tomato salsa or a pico ta gaio, And I
• 53:16
  Speaker 1: prefer pico to guayo, something cold now that it's summer.
• 53:20
  Speaker 1: And say you're gonna grill something um, like a venison,
• 53:24
  Speaker 1: even if it's just a steak, or like say you
• 53:26
  Speaker 1: got a steak and you want to just do salt, pepper,
• 53:30
  Speaker 1: cayenne and brown sugar and you run that on the steak.
• 53:36
  Speaker 1: I would do some sort of cold salsa on the side.
• 53:39
  Speaker 1: And I keep saying salsa, I should say pico to gaio,
• 53:42
  Speaker 1: which is usually um, a blend of tomatoes, red onion, cilantro, um, jalapeno, lime, juice, UM.
• 53:56
  Speaker 1: And then like you it's depending on what you have
• 53:58
  Speaker 1: on hand. Then you can start adding other things, like
• 54:00
  Speaker 1: I think corn is really really good in that UM.
• 54:05
  Speaker 1: But yeah, that's a That's that's one thing I make.
• 54:09
  Speaker 1: I call it the Cowboys sandwich, which is that same
• 54:12
  Speaker 1: rub on a steak cut really really thin and then
• 54:16
  Speaker 1: you put it on an open faced sandwich and with
• 54:19
  Speaker 1: a porn sauce on top. Actually that the first time
• 54:26
  Speaker 1: I met my husband's parents, that's what they made me.
• 54:29
  Speaker 1: Maybe that's why I like it so much. It sounds
• 54:32
  Speaker 1: good to me. I like that idea a lot. Um
• 54:35
  Speaker 1: speaking of of of sandwiches, then now my mind's turning
• 54:38
  Speaker 1: to burgers, and I was just thinking about this whole
• 54:41
  Speaker 1: texture thing you talked about, how you want to add
• 54:42
  Speaker 1: crunch or you want to add softness, depending on what
• 54:44
  Speaker 1: you're making. Um, When it comes to taking your burger
• 54:48
  Speaker 1: game to the next level, which is another thing a
• 54:50
  Speaker 1: lot of people are trying to do this time of year,
• 54:53
  Speaker 1: what are some of your thoughts on that when it
• 54:54
  Speaker 1: comes to making a better venison burger on the grill? Um.
• 54:58
  Speaker 1: You know, I season heavily on burgers just because making
• 55:04
  Speaker 1: it bland really quick. But I don't really like to Um.
• 55:08
  Speaker 1: I don't get crazy and add like how the bacon
• 55:11
  Speaker 1: or cheese or do any of that stuff. I'm a
• 55:14
  Speaker 1: straight up just meat and some fat. I do like fat. Um,
• 55:19
  Speaker 1: I'll do like a fat added to my my neat mixture.
• 55:24
  Speaker 1: My husband actually likes it a hundred percent venison, which
• 55:29
  Speaker 1: gets a little crumbly sometimes. Um, But I like to
• 55:35
  Speaker 1: add fat, and then I really do go pretty heavy
• 55:39
  Speaker 1: heavily on the salt and pepper on the outside of it.
• 55:42
  Speaker 1: I don't actually well now I'll do it in the mix,
• 55:46
  Speaker 1: so like before you form the patties, I'll blend in
• 55:49
  Speaker 1: salt and pepper to the mix um and then make
• 55:54
  Speaker 1: the patties. I guess there's a lot of different ways
• 55:57
  Speaker 1: you could do it, but that's probably the best us.
• 56:01
  Speaker 1: Did you really need to moltify the meat and the
• 56:03
  Speaker 1: fat together after you've ground it up um, so that
• 56:06
  Speaker 1: it sticks a little better, and so adding that salt
• 56:09
  Speaker 1: and pepper right after you Well, I guess, okay, so
• 56:12
  Speaker 1: this is another thing I should mention. I grind all
• 56:15
  Speaker 1: my meat before I cook it. I remember you mentioned
• 56:18
  Speaker 1: this last time. That was sounded like a lot of work. Yeah, yeah, no,
• 56:26
  Speaker 1: is it? No? I don't think it's maybe so I
• 56:29
  Speaker 1: guess that's probably why I would say that I would
• 56:32
  Speaker 1: do it this way, as opposed to somebody else who's
• 56:35
  Speaker 1: like already has the meat ground up um, view formed
• 56:41
  Speaker 1: patties and then freeze it, or you just like have
• 56:43
  Speaker 1: the ground meat. So yeah, I just got ground meat packaged.
• 56:47
  Speaker 1: I grind it at when I do my processing and
• 56:49
  Speaker 1: this package and then I'll defrost it. And I've just
• 56:51
  Speaker 1: got a block of defrosted burger and then what I
• 56:55
  Speaker 1: usually personally would do is I would add an egg
• 56:58
  Speaker 1: and I make pad ease, and then I would salt
• 57:01
  Speaker 1: and pepper just before putting on the grill. Is what
• 57:03
  Speaker 1: I've historically done. But now you're you're making me think
• 57:06
  Speaker 1: maybe I should try adding it before it creates patties. Yeah,
• 57:10
  Speaker 1: kind of almost the same way. Like you would think
• 57:12
  Speaker 1: of why a sausage flavoring is so good is because
• 57:16
  Speaker 1: all all that seasoning is already blended in. You know,
• 57:18
  Speaker 1: you don't season outside of the sausage um, although it's
• 57:24
  Speaker 1: still wrapped in casing. But I used to do the
• 57:27
  Speaker 1: egg method, and if I have a ground nissine, I'll
• 57:31
  Speaker 1: add an egg. But if there's if there's enough fat
• 57:34
  Speaker 1: like ten to fifteen percent, then I'll try to make
• 57:39
  Speaker 1: it stick together without the egg um. And then you know,
• 57:45
  Speaker 1: I'm not like super picky about how it's cooked. I mean,
• 57:49
  Speaker 1: I personally like it on a cast iron. My husband
• 57:54
  Speaker 1: would disagree and say it's better around the grill. We
• 57:59
  Speaker 1: argue a lot about growing because I think it's his
• 58:02
  Speaker 1: territory a little bit kind of not really, but I'll
• 58:05
  Speaker 1: let him have it sometimes. Um, I don't think there's
• 58:09
  Speaker 1: a better way. I don't. I don't think that one
• 58:11
  Speaker 1: way is necessarily better than the other. I think it
• 58:14
  Speaker 1: just depends on what you like, you know, like having
• 58:17
  Speaker 1: If you've got a really good charcoal grill going, then
• 58:22
  Speaker 1: absolutely I think putting it directly on the grill is
• 58:25
  Speaker 1: the way to go. But if you're using a propane,
• 58:28
  Speaker 1: I just assume you might as well put it in
• 58:32
  Speaker 1: the cast iron. Why is that get a really good
• 58:35
  Speaker 1: because the propane grill isn't gonna get as hot or
• 58:37
  Speaker 1: as direct to heat or what's the thing there. Well,
• 58:42
  Speaker 1: I think charcoal produces a better flavor, and I think
• 58:45
  Speaker 1: you get like actual flavor from the flames versus a
• 58:49
  Speaker 1: propane to me, has a specific like flavor to it.
• 58:55
  Speaker 1: You can tell the difference when it's cooked over a
• 58:57
  Speaker 1: propane versus charcoal. And I like the cast iron because
• 59:05
  Speaker 1: you you can put oil in the bottom of it
• 59:08
  Speaker 1: and get a solid sear across the whole burger, you know,
• 59:13
  Speaker 1: like a flat top grittle cooking kind of mentality. I
• 59:17
  Speaker 1: don't always do it that way. I do it with
• 59:20
  Speaker 1: my steaks sometimes my burgers. I mean, I'm kind of
• 59:24
  Speaker 1: back and forth on it, but I think it just
• 59:27
  Speaker 1: depends on what what you're cooking over, if you've got
• 59:30
  Speaker 1: a fire or charcoal, I think I think it's better
• 59:33
  Speaker 1: directly on the grill grates. What about um A mistake
• 59:38
  Speaker 1: I used to make a lot when I first started
• 59:41
  Speaker 1: trying to grill venison burgers. And this is when I
• 59:44
  Speaker 1: like just started trying to cook myself, you know, like
• 59:47
  Speaker 1: in college, and I was I would throw a patty
• 59:52
  Speaker 1: on the grill, and I just keep flipping it and
• 59:54
  Speaker 1: flip it, and then I want to check it, so
• 59:55
  Speaker 1: I check the bottoms that I flip it again, and
• 59:57
  Speaker 1: then I check it, I flip it again, and then
• 59:59
  Speaker 1: I eventually read somewhere that you really don't want to
• 1:00:02
  Speaker 1: do that. At least what I remember is that I said,
• 1:00:05
  Speaker 1: put on the one side, let it cook something like
• 1:00:09
  Speaker 1: through on that side, and then flip it just to
• 1:00:12
  Speaker 1: kind of see or the other side, and then you're done.
• 1:00:14
  Speaker 1: Something something like that. Um, so I only do one flip? Now?
• 1:00:18
  Speaker 1: Is there anything to that? Am I just living off
• 1:00:21
  Speaker 1: of some weird article I read a long time ago. No,
• 1:00:24
  Speaker 1: that's good advice. The more you flip it, the more
• 1:00:27
  Speaker 1: you're chances are you might mess it up or like
• 1:00:33
  Speaker 1: crumble or you know, like just you what kind of
• 1:00:37
  Speaker 1: the cooking Like I used to have this habit of
• 1:00:41
  Speaker 1: like the same sort of thing like stir stir st
• 1:00:43
  Speaker 1: or like you feel like you always need to mess
• 1:00:46
  Speaker 1: with it because you don't want to mess it up.
• 1:00:47
  Speaker 1: So you're always like messing with food and checking it
• 1:00:50
  Speaker 1: and and you you kind of lose the the meats
• 1:00:58
  Speaker 1: like ability to sort of char and get all that
• 1:01:01
  Speaker 1: flavor and the caramelization that happens, you know, Like so
• 1:01:05
  Speaker 1: the best foods are always like let it, like put
• 1:01:09
  Speaker 1: the meat down and leave it alone, like let it
• 1:01:12
  Speaker 1: work its magic. Like you messing with it isn't making
• 1:01:15
  Speaker 1: it better, you know, like you need it needs time
• 1:01:18
  Speaker 1: for the flames and that like mired reaction to take
• 1:01:21
  Speaker 1: place and to sort of caramelize into work. Because when
• 1:01:25
  Speaker 1: you flip it, you're just kind of I don't wanna
• 1:01:29
  Speaker 1: say you're baking it, but you're not creating the same
• 1:01:31
  Speaker 1: crust as if you had just left it there. Yeah,
• 1:01:35
  Speaker 1: that crust that you get, Yeah, that seems to be
• 1:01:38
  Speaker 1: the key. It adds that texture, right. I feel like
• 1:01:41
  Speaker 1: sometimes I've made burger petties that don't have that grow
• 1:01:44
  Speaker 1: marker crust on the outside. It's kind of like soft, mushy.
• 1:01:47
  Speaker 1: But those really good burgers are the ones that have
• 1:01:49
  Speaker 1: like that firm or crunchy outside in my in my opinion,
• 1:01:52
  Speaker 1: seems like yeah, yeah, absolutely, And that's what it is,
• 1:01:57
  Speaker 1: is is you've you've allowed it to sort of do
• 1:02:00
  Speaker 1: its thing and create that crust on the outside. And
• 1:02:03
  Speaker 1: that's sort of why I like the cast iron so much.
• 1:02:06
  Speaker 1: Um sometimes is is you create a crust on the
• 1:02:10
  Speaker 1: outside and it's like full coverage over the meat versus
• 1:02:13
  Speaker 1: a grill. Great, you're only getting like a few wines
• 1:02:16
  Speaker 1: like the grill marks. Um. I think. I think a
• 1:02:20
  Speaker 1: lot of that's just personal preference. Though. How do your yeah,
• 1:02:25
  Speaker 1: how do you go about making sure you don't overcook
• 1:02:28
  Speaker 1: your burgers? What's your way of telling when they're done? Intuition? Um? No,
• 1:02:40
  Speaker 1: you can poke and you can feel it, and you
• 1:02:41
  Speaker 1: can you know, kind of like the way you check
• 1:02:44
  Speaker 1: for the duentness of a steak. You can kind of
• 1:02:46
  Speaker 1: feel how it's cooks, you know. Um, Honestly, that's probably
• 1:02:54
  Speaker 1: the best the answer is is feeling it. Um. Also,
• 1:02:57
  Speaker 1: as they start to release juices to um, so start
• 1:03:01
  Speaker 1: to notice the juice as it comes out, what it
• 1:03:04
  Speaker 1: what it looks like and how much. Um, when you
• 1:03:07
  Speaker 1: don't see any juice coming out anymore, you've dried it out. Um.
• 1:03:15
  Speaker 1: But and then yeah, and I honestly like mine steaks
• 1:03:20
  Speaker 1: to still be a little pink in the middle, not
• 1:03:24
  Speaker 1: raw by any means, but I don't. I don't like
• 1:03:27
  Speaker 1: a well done steak. And in the same thing from burgers,
• 1:03:32
  Speaker 1: like a medium rare burgers. Yeah, I don't like a
• 1:03:34
  Speaker 1: well done burger. Yeah. Yeah, So, speaking of check and dunness,
• 1:03:38
  Speaker 1: I didn't ask you when it comes to steaks. One
• 1:03:40
  Speaker 1: thing I've I started. I used to do like the
• 1:03:42
  Speaker 1: hand the hand trick where you put your middle finger
• 1:03:47
  Speaker 1: and your thumb together and or different different fingers with
• 1:03:51
  Speaker 1: your thumb, and that tells you, like how a steak
• 1:03:53
  Speaker 1: should feel when it's a certain So I've heard like,
• 1:03:55
  Speaker 1: if you put your index finger and your thumb together,
• 1:03:59
  Speaker 1: that's what a rasst will feel like. And if you
• 1:04:00
  Speaker 1: put your middle finger in your thumb together, that's you
• 1:04:03
  Speaker 1: should be poking like that. Yeah, I'm talking about poking
• 1:04:07
  Speaker 1: this little pad of your hand underneath your thumb. That's
• 1:04:09
  Speaker 1: what I'm touching. Um. So I heard that, and then
• 1:04:13
  Speaker 1: that kind of worked. But then I decided to start
• 1:04:15
  Speaker 1: using a meat thermometer. So now I use a meat
• 1:04:17
  Speaker 1: thermometer and I actually try to see what the temperature
• 1:04:20
  Speaker 1: is and then take it off at the right time.
• 1:04:22
  Speaker 1: But one of the things I've wondered is can you
• 1:04:25
  Speaker 1: poke a piece of meat too many times? Because I've
• 1:04:28
  Speaker 1: found I'm poking it. You know, I'm checking and checking,
• 1:04:31
  Speaker 1: check in, and now it's three pokes in there, four
• 1:04:33
  Speaker 1: pokes and juices are coming out when I poke. Is
• 1:04:36
  Speaker 1: that a bad thing I'm doing? Yeah, you know, checking
• 1:04:41
  Speaker 1: it once is at the end of the world, maybe
• 1:04:43
  Speaker 1: three times is a little bit much because each time
• 1:04:45
  Speaker 1: you do that, juices leave the meat. So you know,
• 1:04:49
  Speaker 1: after you're done cooking a steak, there's that there's always
• 1:04:52
  Speaker 1: the instructions let it rest because juices go back into
• 1:04:57
  Speaker 1: the meat tissues instead of all over your plate. So
• 1:05:01
  Speaker 1: every time you poke it, that's how much juice has
• 1:05:04
  Speaker 1: gone from the meat that won't reabsorb. Yep, that's a
• 1:05:10
  Speaker 1: that's all worried about. Yeah, I mean, I think I
• 1:05:15
  Speaker 1: think meat thermometers can be a good thing, especially if
• 1:05:20
  Speaker 1: if you are intimidated by like cooking a steak or
• 1:05:25
  Speaker 1: and you want something to be just right, and you're
• 1:05:27
  Speaker 1: excited about it. I think it's a good thing, um
• 1:05:31
  Speaker 1: that you use it. My problem is that meat thermometers
• 1:05:35
  Speaker 1: aren't really always accurate. I have to meat thermometers and
• 1:05:40
  Speaker 1: they're never saying the same thing. Um. And so that's
• 1:05:45
  Speaker 1: like one thing that I just I'm like, well, how
• 1:05:49
  Speaker 1: much more accurate is this meat thermometer than like the
• 1:05:54
  Speaker 1: years of cooking and my intuition and feeling like how
• 1:05:57
  Speaker 1: much like you know, like what what's actually better at
• 1:06:01
  Speaker 1: this point? I mean, I think it takes time to
• 1:06:03
  Speaker 1: get there, but I think a meat thermometers can be
• 1:06:07
  Speaker 1: a really good thing. Um. I think what you would
• 1:06:10
  Speaker 1: probably more helpful is the first time you pull it
• 1:06:13
  Speaker 1: out to check that done this. But if you feel
• 1:06:16
  Speaker 1: it and it's like mega squishy, like you know, you
• 1:06:18
  Speaker 1: can do the finger test and you're like, okay, well
• 1:06:21
  Speaker 1: that's probably needs more time. Don't worry about poking it.
• 1:06:25
  Speaker 1: Just stick it back on the oven for a minute
• 1:06:27
  Speaker 1: or two and then try again instead of having like
• 1:06:31
  Speaker 1: to do it three times. If that makes sense, Yeah, yeah,
• 1:06:34
  Speaker 1: that does. That does. Um. Another I'm pivoting here a
• 1:06:40
  Speaker 1: little bit, but if I'm I'm thinking about all the
• 1:06:42
  Speaker 1: things that I want to cook over the next weeks,
• 1:06:44
  Speaker 1: I enjoy some nice summer weather and I'm thinking, okay,
• 1:06:46
  Speaker 1: Mexican food is a great thing to eat during the summer. Burgers,
• 1:06:49
  Speaker 1: of course, Steaks of course. Another thing that I know
• 1:06:53
  Speaker 1: a lot of people like to get after is some
• 1:06:55
  Speaker 1: kind of barbecue or smoking meats if they've got a smoker.
• 1:06:59
  Speaker 1: Have you do you have any thoughts on on those
• 1:07:01
  Speaker 1: types of preparations. Do you guys experiment with that at all,
• 1:07:03
  Speaker 1: with venicine or anything? You know, a little bit, but
• 1:07:08
  Speaker 1: not a lot. I'm actually getting ready to get a
• 1:07:11
  Speaker 1: smoker soon, just because I there's so many things that
• 1:07:13
  Speaker 1: I want to smoke, and I haven't had a whole
• 1:07:17
  Speaker 1: lot of opportunity other than out here at the ranch.
• 1:07:20
  Speaker 1: We have like a big pit smoker, but we don't
• 1:07:23
  Speaker 1: always use it because it's just so time consuming. Um.
• 1:07:29
  Speaker 1: But you know, now these days of pellet smokers make
• 1:07:33
  Speaker 1: things really really easy. But I kind of approached barbecuing
• 1:07:38
  Speaker 1: smoking very similarly to the way I would approach any
• 1:07:44
  Speaker 1: other tough cut and it's the same low and slow method.
• 1:07:49
  Speaker 1: And with wild game it can dry out really really easily.
• 1:07:53
  Speaker 1: You know, if you think about, like what makes a
• 1:07:55
  Speaker 1: really good barbecue so delicious, like a brisk get or
• 1:08:00
  Speaker 1: something like that. And you know, they create a bark
• 1:08:04
  Speaker 1: and they've got these beautiful smoky flavors, but you're also
• 1:08:08
  Speaker 1: sinking your teeth into like a layer of fat. You know,
• 1:08:11
  Speaker 1: your poor GRIBs that they have. There's a layer of
• 1:08:14
  Speaker 1: fat in there that wild game doesn't have. And so
• 1:08:17
  Speaker 1: that's probably the number one thing you should consider if
• 1:08:21
  Speaker 1: you're going to try to like do venison ribs or
• 1:08:25
  Speaker 1: or like a whole or whatever you're gonna do, like
• 1:08:28
  Speaker 1: a shoulder barbecue or something like that. Um, it's just
• 1:08:33
  Speaker 1: consider that that fat's not there. And and one of
• 1:08:37
  Speaker 1: the things that I want to do is experimenting a
• 1:08:42
  Speaker 1: little more with smoking it mostly for flavor, and then
• 1:08:47
  Speaker 1: kind of doing the cheater method where you then either
• 1:08:49
  Speaker 1: wrap it and foil and have some sort of liquid
• 1:08:52
  Speaker 1: in there to finish so it doesn't dry out, or
• 1:08:55
  Speaker 1: transferring it to the oven or a crop pot to finish. Um,
• 1:08:59
  Speaker 1: just because I know that if you just leave it
• 1:09:02
  Speaker 1: in there I just smoked the whole time, it's gonna
• 1:09:05
  Speaker 1: get pretty dry. Yeah, it's funny you mentioned that this.
• 1:09:11
  Speaker 1: This is exactly what I've been experimenting with recently, UM
• 1:09:14
  Speaker 1: and I've done it was like a big roast off
• 1:09:19
  Speaker 1: the haunch one time, and then I actually use a
• 1:09:21
  Speaker 1: backstrap to do it once where I basically put it
• 1:09:24
  Speaker 1: on my trigger and let it run at two fifty
• 1:09:28
  Speaker 1: degrees for a couple of hours. And then and then
• 1:09:32
  Speaker 1: I found a recipe somewhere that talked about doing this,
• 1:09:34
  Speaker 1: and so I'm just kind of following this recipe. So
• 1:09:37
  Speaker 1: what they say is used I think a chuck roast
• 1:09:39
  Speaker 1: or something. I can't remember what it was they used,
• 1:09:41
  Speaker 1: but they said to run it for three and a
• 1:09:43
  Speaker 1: half hours until you reach a hundred and sixty degrees
• 1:09:45
  Speaker 1: and then wrap it and foil and fill the foil
• 1:09:49
  Speaker 1: with beef broth and then finish it for another hour
• 1:09:52
  Speaker 1: and a half in beef broth wrapped in foil. UM. So,
• 1:09:56
  Speaker 1: I did that exactly with that first roast, and it
• 1:09:58
  Speaker 1: got I mean it was it was very very very good,
• 1:10:01
  Speaker 1: but it was dry on the inside still. So what
• 1:10:04
  Speaker 1: I did? You take it out? You've got this kind
• 1:10:07
  Speaker 1: of looks like a brisket. And then I just sliced
• 1:10:09
  Speaker 1: it up real thin and then we ate it on sandwiches. UM.
• 1:10:12
  Speaker 1: So I tried it the second time with a backstrap,
• 1:10:15
  Speaker 1: and I was going to do the same kind of
• 1:10:16
  Speaker 1: deal I have, like a backstrap brisket style sandwich. UM.
• 1:10:22
  Speaker 1: And I'd reduced the cooking time on the front end
• 1:10:25
  Speaker 1: pre broth significantly to try to just keep the internal
• 1:10:28
  Speaker 1: temperature lower to try to get more of a medium
• 1:10:31
  Speaker 1: rare finished by the time I was done for the
• 1:10:33
  Speaker 1: inside to try to keep that moisture. And it was
• 1:10:35
  Speaker 1: a little better, but still pretty dry. UM. So I
• 1:10:39
  Speaker 1: don't know how to keep the inside juicy while getting
• 1:10:42
  Speaker 1: that crust on the outside. Right now, it's still pretty
• 1:10:45
  Speaker 1: darn good, but I just don't have the juiciness which
• 1:10:47
  Speaker 1: I would prefer. Say, the first temperature was too fifty
• 1:10:50
  Speaker 1: and then you went to three fifty. No, so I
• 1:10:53
  Speaker 1: kept the cooking temperature degrees in the trigger the whole time,
• 1:10:57
  Speaker 1: but you you run it until the intern temperature of
• 1:11:00
  Speaker 1: the meat was a hundred and sixty degrees, is what
• 1:11:03
  Speaker 1: have said. Once the internals at one sixty, then you're
• 1:11:06
  Speaker 1: supposed to wrap and foil, fill it with broth, and
• 1:11:09
  Speaker 1: then run it until it reaches two hundred UM. But
• 1:11:13
  Speaker 1: that the backstrap, you didn't cook it to two internal
• 1:11:16
  Speaker 1: though correct for the backstrap. I knowe the backstrap. I
• 1:11:19
  Speaker 1: took it off in the one fifties, so like if
• 1:11:22
  Speaker 1: you wanted it to be medium rare, I would have
• 1:11:24
  Speaker 1: taken it out at But I think two fifties, well
• 1:11:33
  Speaker 1: that's so low enough. UM. I would probably would have
• 1:11:39
  Speaker 1: tried even a little lower, maybe at two hundred to
• 1:11:44
  Speaker 1: two or two UM, And that's pretty pretty low. But meat,
• 1:11:50
  Speaker 1: like whenever it gets heated, it's kind of like if
• 1:11:54
  Speaker 1: you think about a towel that's wet, so if you
• 1:11:56
  Speaker 1: wanted to ring it out, you twist it get all
• 1:11:59
  Speaker 1: that like water out of a towel. The same thing
• 1:12:02
  Speaker 1: happens whenever meat is being cooked. Does fibers start contracting
• 1:12:06
  Speaker 1: and things kind of start to to like lose all
• 1:12:11
  Speaker 1: of its moisture. And that happened that a hunter. It
• 1:12:13
  Speaker 1: starts happening at like a degrees And so usually, like
• 1:12:19
  Speaker 1: when I think about low cooking, like in the two
• 1:12:22
  Speaker 1: five range is a good number. But I think, um
• 1:12:26
  Speaker 1: smoking is a really dry heat method. Even though you
• 1:12:31
  Speaker 1: that first half, it's still like being a dry heat.
• 1:12:35
  Speaker 1: Um how long I mean, I think it was probably
• 1:12:38
  Speaker 1: just too long of a dry heat. And also another
• 1:12:41
  Speaker 1: thing is, did you brine it beforehand? Put a rub
• 1:12:44
  Speaker 1: on it? That will make a huge that will make
• 1:12:48
  Speaker 1: a really big difference. Any any kind of rub or
• 1:12:52
  Speaker 1: a brine beforehand will will make a world of difference.
• 1:12:57
  Speaker 1: So what I did is I did I did a
• 1:12:59
  Speaker 1: rub which has put olive oil on the piece of meat,
• 1:13:03
  Speaker 1: and then on top of the I used a rub
• 1:13:05
  Speaker 1: of salt, pepper, uh, cayenne pepper, and brown sugar I
• 1:13:11
  Speaker 1: think was what I used. Mix all that up and
• 1:13:14
  Speaker 1: then applied that as a rub on the outside and um,
• 1:13:18
  Speaker 1: and yeah, so that gives me the crust. But but
• 1:13:20
  Speaker 1: the Brian, I guess when you you seious sunds like
• 1:13:23
  Speaker 1: a saltwater brin yep, just like a turkey. Interesting, I've
• 1:13:27
  Speaker 1: never done and it's a really weird thing to think about.
• 1:13:30
  Speaker 1: With a backstrap and I I'll do um kind of
• 1:13:35
  Speaker 1: the same approach, but I do it with the stuvid
• 1:13:38
  Speaker 1: um that a twenty four hours ahead. I just rubbed
• 1:13:42
  Speaker 1: the whole thing with salt and pepper, like a generous
• 1:13:44
  Speaker 1: rub with salt and pepper, and I just leave it
• 1:13:46
  Speaker 1: alone inside my fridge for at least twenty four hours. Um,
• 1:13:52
  Speaker 1: and you can soak it in a thing of water
• 1:13:55
  Speaker 1: if you want. But I think it's just effected to
• 1:13:58
  Speaker 1: just rub it with salt and pepper. So like, if
• 1:14:00
  Speaker 1: you have your favorite rub or whatever you want to
• 1:14:03
  Speaker 1: like barbecue with, just use that. Yeah, yeah, you'll you'll
• 1:14:12
  Speaker 1: notice a huge difference. I'll be honest, I haven't. I
• 1:14:15
  Speaker 1: don't have a pellet grill, so I haven't really missed
• 1:14:17
  Speaker 1: around with some of those things. I'll be getting one
• 1:14:20
  Speaker 1: soon and I'll better be able to tell you how
• 1:14:24
  Speaker 1: to make that better. But off my first thought, Um,
• 1:14:28
  Speaker 1: I think the front end with the dry cooking is
• 1:14:33
  Speaker 1: too much, too long or or something. Yeah, I'm gonna
• 1:14:37
  Speaker 1: keep I'm gonna keep messing with it because it's it's
• 1:14:39
  Speaker 1: really good. I mean you it's it's darn good as
• 1:14:42
  Speaker 1: it is. The flavoring and stuff. It's just the thing
• 1:14:45
  Speaker 1: to put over the top to just to just drop
• 1:14:48
  Speaker 1: drop your jaw. Kind of good would be to get
• 1:14:50
  Speaker 1: those cuts extra moist. So I don't keep playing with
• 1:14:53
  Speaker 1: it because it's I'm a fan of it. Now here's
• 1:14:56
  Speaker 1: something the brine will help. Yeah, here's something in kind
• 1:15:00
  Speaker 1: of the total opposite of that. It's a sandwich, but
• 1:15:03
  Speaker 1: it's kind of like your simplest kind of sandwich. When
• 1:15:07
  Speaker 1: I grew up, what my grandma called a barbecue sandwich
• 1:15:11
  Speaker 1: was just essentially like a sloppy joe. It was just
• 1:15:14
  Speaker 1: ground meat, and I think she put brown sugar and
• 1:15:17
  Speaker 1: catch up and mustard and started all up and cook that,
• 1:15:21
  Speaker 1: and that was this and onions and this was like,
• 1:15:23
  Speaker 1: for whatever reason, the thing we loved it. Grown up. Um,
• 1:15:27
  Speaker 1: I saw you took a stab at making a fancy
• 1:15:30
  Speaker 1: sloppy joe. I think we talked about this. Didn't you
• 1:15:35
  Speaker 1: try to, like, didn't you try to improve version of
• 1:15:37
  Speaker 1: the sloppy Joe? I feel like that you were trying
• 1:15:39
  Speaker 1: to the regular sloppy jo. I think, well, then I
• 1:15:44
  Speaker 1: haven't tried your recipe yet, But tell me, tell me
• 1:15:47
  Speaker 1: how to make a good sloppy joe then, because that's
• 1:15:49
  Speaker 1: a good summer sandwich if you want something like that.
• 1:15:53
  Speaker 1: So the way I approached the sloppy Joe thing was okay.
• 1:15:59
  Speaker 1: I went through dozens of traditional sloppy Joe recipes and
• 1:16:06
  Speaker 1: I kept seeing the same theme over and over. And
• 1:16:09
  Speaker 1: so what I translate those ingredients to be is is
• 1:16:14
  Speaker 1: it convenient way to make a barbecue sauce? You know,
• 1:16:19
  Speaker 1: the catchup and all that, and so I basically just
• 1:16:23
  Speaker 1: broke it down and simplified it. But because I'm from
• 1:16:26
  Speaker 1: Texas and barbecue is a bit of a religion around here,
• 1:16:30
  Speaker 1: I just sort of imparted my my Texas barbecue influence
• 1:16:35
  Speaker 1: on that. And so I don't have a barbecue sauce
• 1:16:39
  Speaker 1: and that's no bar Sacute Joe does have ketchup in it.
• 1:16:43
  Speaker 1: I did make it like a barbecue sauce. Yeah, I
• 1:16:48
  Speaker 1: do so many recipes, I can't always remember what I
• 1:16:50
  Speaker 1: did exactly. Um No, I basically broke it down and
• 1:16:54
  Speaker 1: made like a barbecue sauce with it. But the difference
• 1:16:58
  Speaker 1: between like mine and maybe what you had is I
• 1:17:01
  Speaker 1: have a lot of black pepper and like a pinch
• 1:17:04
  Speaker 1: of human The quan is kind of what makes it
• 1:17:08
  Speaker 1: a little Texan. Um. Probably what you're not used to
• 1:17:11
  Speaker 1: in the and the seasonings of finding in a sloppy
• 1:17:15
  Speaker 1: Joe recipe. But to me, it tastes kind of kind
• 1:17:20
  Speaker 1: of like the barbecue flavor that I grew up eating
• 1:17:22
  Speaker 1: and that we eat around here. Um, it's it's definitely
• 1:17:26
  Speaker 1: a peppery ketchup. The sugary ground me concoctions. It's that
• 1:17:33
  Speaker 1: humans kind of the taco traditional taco seasoning kind of flavor,
• 1:17:38
  Speaker 1: right if for trying to like relate this to someone, Yeah, yeah, yeah, yeah,
• 1:17:43
  Speaker 1: just a hint. It's not something that I think you
• 1:17:47
  Speaker 1: necessarily know is there when you try it, but it's
• 1:17:52
  Speaker 1: it's you, you know, something different, but you're not really
• 1:17:56
  Speaker 1: sure how to put your finger on it. And it's
• 1:17:59
  Speaker 1: to me, it's, um, it's very very Texan. What have
• 1:18:03
  Speaker 1: we missed? If we're talking summer venison or other wild game,
• 1:18:09
  Speaker 1: is there something that's just like a screaming miss that
• 1:18:14
  Speaker 1: you would be making over the coming months that we've
• 1:18:16
  Speaker 1: got to touch on for people? Um? Or do you
• 1:18:19
  Speaker 1: feel like we've covered kind of the mainstays. I think
• 1:18:23
  Speaker 1: those are the main things. Um. I think those are
• 1:18:27
  Speaker 1: the main things, unless you want to add in like camping,
• 1:18:32
  Speaker 1: you know, likemping, camp mail ideas. Yeah. I My favorite
• 1:18:38
  Speaker 1: thing to cook is fish, which probably sounds like the
• 1:18:41
  Speaker 1: worst thing you'd want to eat while camping, but if
• 1:18:43
  Speaker 1: your truck camping, or maybe you're camping by the beach
• 1:18:47
  Speaker 1: or by the river and you're catching fish cooking it
• 1:18:50
  Speaker 1: over the open fires, like the best camp food for me.
• 1:18:54
  Speaker 1: I just I just love it. And I think part
• 1:18:57
  Speaker 1: of that comes from living near the coast. We have
• 1:19:00
  Speaker 1: red fish, and so when you filet those out, um,
• 1:19:04
  Speaker 1: you can eat them on the half shell, which basically
• 1:19:06
  Speaker 1: means you keep the scales and the skin on when
• 1:19:10
  Speaker 1: you filet them, and that becomes its own cooking vessel.
• 1:19:14
  Speaker 1: So you basically just put it right on the grill
• 1:19:17
  Speaker 1: great or whatever, great over a fire. Um. That to
• 1:19:22
  Speaker 1: me is like my absolute favorite camp meal, and I've
• 1:19:25
  Speaker 1: gotten to the habit now. My favorite way to like
• 1:19:28
  Speaker 1: prepare it besides just salt and pepper is I start
• 1:19:31
  Speaker 1: bringing along pickle jars because acidity just pairs so well
• 1:19:36
  Speaker 1: with everything and so um, and just bring little jars
• 1:19:41
  Speaker 1: with different types of pickles. I've I've been pickling stuff
• 1:19:44
  Speaker 1: from my garden and then when you eat it, you
• 1:19:47
  Speaker 1: pour that cold pickling over it, and it's just so good.
• 1:19:50
  Speaker 1: So hold on, you're pouring pickle juice on your fish.
• 1:19:54
  Speaker 1: Filet's now like not like the juice necessarily like um,
• 1:20:01
  Speaker 1: Like I'll do like the last one I did was
• 1:20:03
  Speaker 1: a pickled relish, was like chopped green beans, onions and
• 1:20:08
  Speaker 1: jalapenos pickles, And so I just take the relish out
• 1:20:12
  Speaker 1: and pour that over. But if you have like sort
• 1:20:14
  Speaker 1: of that like Guardinia sort of pickling stuff or like
• 1:20:17
  Speaker 1: the relish, or just just pickled peppers or pickled um pickles, um,
• 1:20:24
  Speaker 1: not necessarily the juice, but just like the actual pickles
• 1:20:28
  Speaker 1: pickling ingredients. Now doing it that half shell method, Um,
• 1:20:33
  Speaker 1: you're doing it with redfish. I'm assuming you do the
• 1:20:35
  Speaker 1: same thing with a bass or a trout or whatever
• 1:20:38
  Speaker 1: you're catching wherever you live. Um, it's a little different,
• 1:20:42
  Speaker 1: you you know. They So what makes the red fish
• 1:20:46
  Speaker 1: so special about the half shell thing is you keep
• 1:20:49
  Speaker 1: the scales on because if scales are really hard, like
• 1:20:54
  Speaker 1: they're I don't know, have you ever had redfish before? Okay,
• 1:20:59
  Speaker 1: they're als are like mega hard versus like you know,
• 1:21:03
  Speaker 1: any other fish, you could take a bottle cap and
• 1:21:05
  Speaker 1: scale it. I read fishes. You just cannot scale it.
• 1:21:09
  Speaker 1: I mean you can do, you like, it's a real
• 1:21:13
  Speaker 1: pain to scale a red fish. So you keep it
• 1:21:15
  Speaker 1: all on there, and that's what protects it and sort
• 1:21:19
  Speaker 1: of keeps keeps the skin and everything together, and it
• 1:21:24
  Speaker 1: basically hardens on the grill um and so other fish.
• 1:21:29
  Speaker 1: If you wanted to do it that route, I would
• 1:21:31
  Speaker 1: just cook it whole, So like you, you would go
• 1:21:35
  Speaker 1: ahead and scale like I do this with spectled trout.
• 1:21:38
  Speaker 1: I'll scale it and then make some slash marks, and
• 1:21:42
  Speaker 1: sometimes I'll stuff it with herbs or lemon and then
• 1:21:46
  Speaker 1: put oil it really really well and put that directly
• 1:21:49
  Speaker 1: on the brill the the whole fish. And then you
• 1:21:53
  Speaker 1: stop it up and open it up and pull out
• 1:21:56
  Speaker 1: some delicious flaky meat. Yeah. I mean after it's cooked,
• 1:22:01
  Speaker 1: the flame just comes right off so easily. That sounds
• 1:22:05
  Speaker 1: pretty good. That sounds very good. It's uh, it's approaching,
• 1:22:10
  Speaker 1: not quite approaching dinner time, but enough that I'm getting
• 1:22:12
  Speaker 1: hungry as we talk about all this stuff over here.
• 1:22:15
  Speaker 1: So no, I haven't had lunch yet. Oh jeez, you
• 1:22:18
  Speaker 1: gotta get to that, Daniel, I gotta let you go. Um.
• 1:22:22
  Speaker 1: So okay, so this is this is good. I feel
• 1:22:25
  Speaker 1: like I'm armed with some new ideas here for the
• 1:22:27
  Speaker 1: coming months. Um. One thing we haven't talked about, and
• 1:22:30
  Speaker 1: I know you've experimented with some of these things, and
• 1:22:33
  Speaker 1: I haven't got to trime yet, our our new meat
• 1:22:35
  Speaker 1: eater spices. Are there any that you can recommend for
• 1:22:39
  Speaker 1: some of these summer dishes we've been talking about that
• 1:22:41
  Speaker 1: we we could try. Yeah, you know, all the barbecue
• 1:22:44
  Speaker 1: ones are good. I'll say, if you're going to go
• 1:22:47
  Speaker 1: with the barbecue ones, they're sweet, so be careful on
• 1:22:51
  Speaker 1: the grill with really high heat because you don't want
• 1:22:54
  Speaker 1: it to burn. But they're really really good. So like
• 1:22:57
  Speaker 1: if you're doing something on a load tim for sure,
• 1:23:00
  Speaker 1: like a pellet grill. Um, they're they're perfect. I can't
• 1:23:05
  Speaker 1: remember the names of them, but we have to barbecue
• 1:23:07
  Speaker 1: flavored barbecue. Yeah, yeah, what's the other one? Then there's
• 1:23:14
  Speaker 1: a drunken squirrel hickory bourbon rub yeah, yeah, yeah, those two. Um.
• 1:23:20
  Speaker 1: I think the Mastodon is a great one because it's
• 1:23:24
  Speaker 1: so textural. Um. I just think grilling, there's just something
• 1:23:29
  Speaker 1: about having a really textual rub. Um if you're gonna
• 1:23:33
  Speaker 1: do a steak, like if you wanted to go that route.
• 1:23:36
  Speaker 1: I think it's a really really good one. And I've
• 1:23:38
  Speaker 1: actually found that the Macedon works really well with fish,
• 1:23:43
  Speaker 1: which sounds kind of weird, but I've been playing with that.
• 1:23:48
  Speaker 1: I got somehow I was in Oregon earlier in the
• 1:23:51
  Speaker 1: year and I got some halibit and I've doing some
• 1:23:56
  Speaker 1: stearing with that, and that rub was just fantastic with it.
• 1:24:01
  Speaker 1: What else? Yeah, well, we've got plenty of cooking ideas
• 1:24:06
  Speaker 1: and options for all of us to get to now.
• 1:24:09
  Speaker 1: So it's funny right now, you know, we're under quarantine
• 1:24:13
  Speaker 1: in some certain ways. We're starting to come out of
• 1:24:15
  Speaker 1: it now up here in Michigan. But we've been locked
• 1:24:17
  Speaker 1: down for a long time. And then I also have
• 1:24:19
  Speaker 1: got a newborn kid. So with two little kids and lockdown,
• 1:24:24
  Speaker 1: my wife and I have felt just like claustrophobic, just
• 1:24:27
  Speaker 1: like stuck with nothing interesting to do in our lives anymore.
• 1:24:30
  Speaker 1: And so the one thing that has been like the
• 1:24:32
  Speaker 1: spice it up factor, has been trying new recipes. We've
• 1:24:35
  Speaker 1: been trying a bunch of different things, um and and
• 1:24:38
  Speaker 1: just that change of pace is such a nice thing
• 1:24:43
  Speaker 1: to add to your day to day existence that I
• 1:24:45
  Speaker 1: think this summer, I want to take this conversation we
• 1:24:48
  Speaker 1: had today and just use this to launch my summer
• 1:24:50
  Speaker 1: into the summer of better wild game food the Kenyan household.
• 1:24:54
  Speaker 1: So thank you for helping kickstart us on that, Daniel,
• 1:24:58
  Speaker 1: You're welcome. I hope I had helpful tips. Definitely definitely did.
• 1:25:02
  Speaker 1: Where where can people find all your recipes and all
• 1:25:05
  Speaker 1: sorts of good stuff and follow along with what you've
• 1:25:07
  Speaker 1: got going on. So most of everything you'll find is
• 1:25:11
  Speaker 1: on the Mediator website. Um, definitely all the wild game stuff.
• 1:25:15
  Speaker 1: And I'm pretty active on social media, so my my
• 1:25:19
  Speaker 1: Instagram handle which is Danielle Pruitt perfect. Okay, well, good stuff, Danielle.
• 1:25:25
  Speaker 1: This has been a lot of fun. I appreciate it
• 1:25:26
  Speaker 1: taking time to do this. Thank you have a good
• 1:25:29
  Speaker 1: one you too, and that's going to do it for
• 1:25:32
  Speaker 1: us today. So thank you so much for tuning in.
• 1:25:34
  Speaker 1: Hopefully this one got you armed with some new ideas
• 1:25:37
  Speaker 1: for the upcoming meals you're planning this coming weekend or
• 1:25:41
  Speaker 1: week or vacation, whatever it is. And if you want
• 1:25:43
  Speaker 1: to get more from Danielle, make sure to check out
• 1:25:45
  Speaker 1: the meat Eater website. That's the meat eater dot Com
• 1:25:49
  Speaker 1: for all her recipes as well as a whole lot
• 1:25:51
  Speaker 1: more from other contributors from the Mediator website to lots
• 1:25:55
  Speaker 1: of good food ideas there. So check it out and
• 1:25:58
  Speaker 1: until next time, thank for listening and stay wired to hunt.