Latest / The MeatEater Podcast / Ep. 595: MeatEater Radio Live! The Record Chinook, Micro Chubbies, and Hooking Your Own Dog (09/05/24)

Transcript

Ep. 595: MeatEater Radio Live! The Record Chinook, Micro Chubbies, and Hooking Your Own Dog (09/05/24) · The MeatEater Podcast

• 0:04
  Speaker 1: Smell us now, Ladie, Welcome to Meat Eater Trivia Meat
• 0:08
  Speaker 1: Eater Podcast.
• 0:27
  Speaker 2: Welcome to meat Eater Radio Live. It's eleven am Mountain
• 0:31
  Speaker 2: Time on September the fifth, and we're live from Mediator
• 0:35
  Speaker 2: HQ in Bozeman, Montana. I'm your host, Brent Reeves and
• 0:39
  Speaker 2: joined today by Brodie Henderson and Seth Morris. On today's show,
• 0:44
  Speaker 2: we'll talk to Jim Fouth about the state record Salven.
• 0:47
  Speaker 2: He called from a pontoon. Now what that fishers doing
• 0:51
  Speaker 2: on a pontoon, I don't know. But then we're gonna
• 0:54
  Speaker 2: do a meat Eater menu where we discuss what we've
• 0:56
  Speaker 2: been cooking lately, followed by one minute of fishing at
• 1:00
  Speaker 2: the meat Eater Pond with Tresa, and then we'll have
• 1:02
  Speaker 2: a chettiquette about hunting a spot that a guide showed you,
• 1:07
  Speaker 2: following by an interview from hound Hunting for Bears and
• 1:10
  Speaker 2: retired game warden Chris excuse me, Chris Poll. And finally
• 1:15
  Speaker 2: we'll discuss our top three worst days of fishing all time.
• 1:20
  Speaker 2: No such thing as if there is such a thing,
• 1:22
  Speaker 2: I do have to dig for that one, all right, Uh, Seth, yes, sir,
• 1:28
  Speaker 2: there's purportedly been an intruder in your.
• 1:31
  Speaker 3: Office, Yes, there was.
• 1:33
  Speaker 4: Tell us about the mouse.
• 1:35
  Speaker 3: So last week I got into my office in the
• 1:37
  Speaker 3: morning and I'm turning my computer on whatnot, and I
• 1:40
  Speaker 3: just happened to start looking around at my desk and
• 1:42
  Speaker 3: notice a couple of little mouse turns on my desk.
• 1:46
  Speaker 2: You know what they say about rat pills, don't you, No,
• 1:49
  Speaker 2: shut they're sharp.
• 1:50
  Speaker 4: On both ends.
• 1:51
  Speaker 3: These were sharp on both ends. So yeah, I don't
• 1:57
  Speaker 3: know how he got in my office. I don't know
• 1:59
  Speaker 3: how he got in the office building period. But I
• 2:03
  Speaker 3: recently set a trap line a few of these in
• 2:06
  Speaker 3: my office, and uh, I haven't caught them yet, but
• 2:10
  Speaker 3: we'll we'll.
• 2:12
  Speaker 5: See no other sightings or reports of I sent.
• 2:15
  Speaker 3: Out a Slack message to everyone in the office saying,
• 2:18
  Speaker 3: keep an eye out for little mouse turds. But it
• 2:21
  Speaker 3: only seems like I was then the only one that
• 2:24
  Speaker 3: had an issue in my office.
• 2:25
  Speaker 2: So I'm not a fan of miss road. It's the
• 2:29
  Speaker 2: only kind of road it I like. Is a beaver
• 2:31
  Speaker 2: and a squirrel?
• 2:32
  Speaker 5: What about rabbit?
• 2:33
  Speaker 3: Aren't they? Are they rodents? I don't know.
• 2:36
  Speaker 4: I don't know, but I like rabbits too.
• 2:37
  Speaker 2: Yeah, but we have a long history of I grew
• 2:41
  Speaker 2: up on a chicken farm. Oh yeah, you know, and
• 2:44
  Speaker 2: they're mice and they're they're all rats to me, They're
• 2:47
  Speaker 2: just big and little. That's that's the way I look
• 2:49
  Speaker 2: at them. So I hate them all. So I wish
• 2:53
  Speaker 2: you look on your journey on your trap.
• 2:55
  Speaker 3: Thanks. Yeah, hopefully we'll get them. I don't know, we'll see.
• 2:58
  Speaker 3: I have a baited with some uh crunchy peanut butter,
• 3:01
  Speaker 3: so I think that'll do the trick.
• 3:03
  Speaker 2: I'm glad you told me about it because you could.
• 3:05
  Speaker 2: You could catch me with crunchy. You got any any
• 3:09
  Speaker 2: issues or any history, Brody.
• 3:12
  Speaker 5: Nothing out of the ordinary.
• 3:13
  Speaker 6: Man.
• 3:13
  Speaker 5: One time I had a pack rat in my shed.
• 3:17
  Speaker 3: Have you ever seen?
• 3:17
  Speaker 5: You know what those are? And they got those kind
• 3:19
  Speaker 5: of big cute eyes. It's a little harder to kill those,
• 3:23
  Speaker 5: but I did.
• 3:24
  Speaker 2: You suffered through it?
• 3:27
  Speaker 4: Well?
• 3:28
  Speaker 2: The rats, I mean, they're they've got a place and
• 3:31
  Speaker 2: some and somewhere else is where I need them to be.
• 3:35
  Speaker 1: Well, Uh, we should just point out Brent, thank you
• 3:37
  Speaker 1: so much for being here.
• 3:40
  Speaker 4: Yeah.
• 3:40
  Speaker 1: One of the reasons we called you in as an
• 3:42
  Speaker 1: all star pinch hitter was because we've got two of
• 3:44
  Speaker 1: our usual correspondents, Doctor Randall and Spencer Newhart are actually
• 3:49
  Speaker 1: in the air right now, flying to ann Arbur, Michigan
• 3:53
  Speaker 1: for the tailgate tour.
• 3:54
  Speaker 7: Uh.
• 3:55
  Speaker 1: But here's the thing. Here's how dedicated they are and
• 3:56
  Speaker 1: how much they are so bummed to be here. We've
• 3:58
  Speaker 1: got doctor Randall himself on the line from thirty four
• 4:02
  Speaker 1: thousand feet.
• 4:03
  Speaker 3: Let's see if we can.
• 4:04
  Speaker 5: Bring him in here and see did he take his
• 4:06
  Speaker 5: plane off the airplane mode?
• 4:07
  Speaker 1: You know, I don't know what. Oh, there he is.
• 4:12
  Speaker 1: Oh we got a thumbs up from Randall.
• 4:15
  Speaker 3: That's great.
• 4:16
  Speaker 2: Give us the thumbs up or thumbs down if you
• 4:18
  Speaker 2: like water and bisk off cookies.
• 4:24
  Speaker 1: Got a little oh, thumbs out, thumbs up.
• 4:28
  Speaker 2: Nice, Thanks for the update. You guys have a good
• 4:33
  Speaker 2: time on the tailgate party.
• 4:36
  Speaker 3: Say flight doctor later. Randall? Nice, thank you.
• 4:39
  Speaker 2: I'll let you drive.
• 4:44
  Speaker 1: And Brent, you've also you've also got a fan in
• 4:47
  Speaker 1: the uh in the in the chat here, let's see
• 4:49
  Speaker 1: who it is.
• 4:49
  Speaker 3: Oh, who's that guy? Oh it's mister Newcomb.
• 4:52
  Speaker 2: Play nukemb This guy right here is my brother, but
• 4:56
  Speaker 2: he goes by his middle name, which few people know
• 4:59
  Speaker 2: is chat at Turkey calling contest NUKEM Oh wow. No,
• 5:05
  Speaker 2: it's not fighting words. Those are fact words. He's a
• 5:09
  Speaker 2: good turkey collar. But I will It's not that I'm
• 5:12
  Speaker 2: bitter or anything or that I still remember.
• 5:15
  Speaker 3: It doesn't sound like it at all.
• 5:16
  Speaker 4: No, not at all, Brody.
• 5:20
  Speaker 5: So yeah, yeah, we're about to chat with the new
• 5:23
  Speaker 5: Montana state record holder for chinook salmon. Chinook or king salmon.
• 5:28
  Speaker 5: They're the largest of the five species of Pacific salmon saltwater,
• 5:34
  Speaker 5: but in some states they're also stocked in big bodies
• 5:38
  Speaker 5: of fresh water, and including Fort Peck Reservoir here in Montana,
• 5:42
  Speaker 5: and they get pretty big eating a bait fish that's
• 5:46
  Speaker 5: Cisco big bait fish. So we're gonna get it, get
• 5:50
  Speaker 5: in touch with the new record.
• 5:52
  Speaker 2: Holder, all right, Jonan. Joining us on the line is
• 5:55
  Speaker 2: mister Jim Fouth, the man who caught the new Montana
• 5:59
  Speaker 2: state records salmon from a pontoon boat. Mister Jim, Welcome.
• 6:05
  Speaker 4: To the show.
• 6:06
  Speaker 8: Thank you, good to be here.
• 6:08
  Speaker 4: Tell us about tell us about that day.
• 6:12
  Speaker 9: You know, we just planned on going out and having
• 6:14
  Speaker 9: a little fun with a couple of friends of ours
• 6:15
  Speaker 9: and maybe catch a few salmon for the freezer.
• 6:18
  Speaker 8: And I've got a pontoon I like it a lot
• 6:20
  Speaker 8: of room to move around.
• 6:22
  Speaker 9: I guess now it's really not the ideal boat for salmon,
• 6:25
  Speaker 9: but you know it worked.
• 6:26
  Speaker 5: Yes, yeah, I mean it seems pretty ideal to me.
• 6:30
  Speaker 5: You're out there, you're comfortable, you're catching great big fish.
• 6:34
  Speaker 8: Absolutely. It was kind of a slow day because it
• 6:36
  Speaker 8: was the.
• 6:37
  Speaker 9: Only one we caught, and I still have to go
• 6:39
  Speaker 9: fill my freezer with other things.
• 6:41
  Speaker 8: But you know, it was a lot of fun.
• 6:44
  Speaker 5: Tell us about that Roden reel setup you were using.
• 6:48
  Speaker 9: Oh yeah, you know, actually I dug that out. It's
• 6:52
  Speaker 9: a genuine if I don't get to tangle up in
• 6:54
  Speaker 9: the rafters here, it's a competition combo. My uncle Verne
• 7:00
  Speaker 9: gave me that nearest I can figure about fifteen years ago.
• 7:03
  Speaker 9: I remember him showing up here. He was an avid fisherman,
• 7:06
  Speaker 9: and he showed up with two of them. He says
• 7:08
  Speaker 9: they were on sale at Walmart. I believe he said perfect,
• 7:13
  Speaker 9: so he bought me one. You know, that was the
• 7:16
  Speaker 9: way he operated. He was generous and loved fishing, and
• 7:19
  Speaker 9: he wanted to go fishing. Well, we didn't get to
• 7:21
  Speaker 9: do it that day because it was raining casts and dogs,
• 7:23
  Speaker 9: but I've used it a couple times on the pontoon
• 7:27
  Speaker 9: just for salmon. I believe this August was the fourth
• 7:31
  Speaker 9: time I'd ever been out on Fort Tec for salmon,
• 7:35
  Speaker 9: and if I.
• 7:36
  Speaker 5: Go, it worked apparently, so did you guys know that
• 7:41
  Speaker 5: it was a record class fish when it came in
• 7:43
  Speaker 5: the boat.
• 7:45
  Speaker 9: You know, once we got it in the boat, I
• 7:47
  Speaker 9: did have a digital scale with me, and you know,
• 7:50
  Speaker 9: they're they may or may not be close, and it
• 7:53
  Speaker 9: said thirty three to nine, which you know, sounded pretty good.
• 7:57
  Speaker 9: But I was out there with my wife and these
• 8:00
  Speaker 9: is that a couple and on the far side of
• 8:03
  Speaker 9: the lake, and we thought, well, let's just fish a
• 8:04
  Speaker 9: little longer and see what we got.
• 8:06
  Speaker 2: You know, how long had you been fishing when you
• 8:09
  Speaker 2: caught that one?
• 8:10
  Speaker 8: You know, about twelve thirty.
• 8:12
  Speaker 9: I think we got on the water about nine, so
• 8:15
  Speaker 9: we've been out there maybe three hours as all, maybe
• 8:17
  Speaker 9: nine thirty we got on, hadn't got a bite. I'd
• 8:21
  Speaker 9: seen a few go through, and we were in about
• 8:24
  Speaker 9: one fifty one sixty feet of.
• 8:26
  Speaker 8: Water and I had my don rigger set at eighty.
• 8:29
  Speaker 9: And apparently that's where we stumbled upon this fish.
• 8:33
  Speaker 8: Fish.
• 8:33
  Speaker 2: You know, well, that kind of fishing is forward to me, Seth,
• 8:37
  Speaker 2: you do that, I don't.
• 8:39
  Speaker 3: I don't do much trolling for salmon on four pack.
• 8:42
  Speaker 3: I fished for walleye and pike and small mouths. But yeah,
• 8:47
  Speaker 3: I've never actually done sam fishing on four pack. Now
• 8:51
  Speaker 3: we do it in Alaska up at our cabins and
• 8:53
  Speaker 3: stuff fish for kings and whatnot. But yeah, how are
• 8:59
  Speaker 3: you so you were rolling for that fish?
• 9:02
  Speaker 8: I was trolling.
• 9:03
  Speaker 9: Yeah, And like I said, I've not done much down
• 9:06
  Speaker 9: rigging at all. Just kind of mimicked what other people
• 9:10
  Speaker 9: showed me or told me. And I was just using
• 9:13
  Speaker 9: a big motor idle down as much as I could.
• 9:16
  Speaker 8: So we were running about two and a half miles
• 9:17
  Speaker 8: an hour.
• 9:18
  Speaker 5: Okay, were you running a spoon or a fly or
• 9:21
  Speaker 5: what were you running?
• 9:23
  Speaker 8: I guess the flashers called a scutty dog maybe.
• 9:27
  Speaker 2: Yeah.
• 9:27
  Speaker 9: I picked it up that morning, good good, and pulling
• 9:31
  Speaker 9: like a green and white squid behind it.
• 9:33
  Speaker 3: Yep. Nice.
• 9:35
  Speaker 9: And you know, I fished with a buddy out there
• 9:38
  Speaker 9: a few years ago and we caught a few, you know,
• 9:41
  Speaker 9: ten to fifteen pounds, and that's what we.
• 9:44
  Speaker 8: Used then, and so, not knowing any better, I just
• 9:47
  Speaker 8: used the same thing.
• 9:49
  Speaker 5: So did you you had to get that thing weighed officially?
• 9:52
  Speaker 5: Did you have to take it to a marina or
• 9:54
  Speaker 5: how'd you handle that part of it?
• 9:56
  Speaker 8: Well?
• 9:56
  Speaker 9: Yeah, you know, we we kept fishing for a while
• 9:59
  Speaker 9: and what they told me later, I should have gone
• 10:02
  Speaker 9: right in. But we went to the Portbeck Marina and
• 10:06
  Speaker 9: it weighed thirty two point eight there, but their scale
• 10:09
  Speaker 9: was not certified for this year. So we went over
• 10:12
  Speaker 9: to Lake Bridge and it weighed thirty two point eight there,
• 10:15
  Speaker 9: but it wasn't certified for place either. But a fellow
• 10:21
  Speaker 9: there man, he loaded my cooler up with ice and
• 10:24
  Speaker 9: so then packing around.
• 10:26
  Speaker 5: As the longer it goes, it's losing weight, right, like
• 10:29
  Speaker 5: why is evaporating out of it?
• 10:32
  Speaker 9: Yep, And that's what I was told. I probably lost
• 10:35
  Speaker 9: one or two pounds.
• 10:36
  Speaker 5: Oh really, huh?
• 10:39
  Speaker 8: I don't know.
• 10:40
  Speaker 9: I love fishing, but I'm not an expert, right, so
• 10:45
  Speaker 9: I think it was robbed at lake Bridge. He got
• 10:47
  Speaker 9: a hold of Steve Dolby out of Glasgow who could
• 10:50
  Speaker 9: officially weigh it and measure it, and he said, well,
• 10:53
  Speaker 9: meet you at Rentals market there in Glasgow. So we
• 10:55
  Speaker 9: went in there and put it on their meat market scale.
• 10:59
  Speaker 9: But it unfortunately maxed out at thirty pounds, so that
• 11:03
  Speaker 9: wasn't gonna work. And he says, well, let's try the deli,
• 11:06
  Speaker 9: which is on the other end of the store. So
• 11:07
  Speaker 9: we packed the cooler down to the other end and
• 11:10
  Speaker 9: no maxed out at thirty. So we took it out
• 11:13
  Speaker 9: to my pickup and I'm making a few phone calls
• 11:15
  Speaker 9: trying to find a scale, and I thought, man, I
• 11:17
  Speaker 9: might have to take this back to Malta.
• 11:19
  Speaker 8: And then the Steve come out.
• 11:21
  Speaker 9: He says, we got that that other scale working and
• 11:25
  Speaker 9: it was good for sixty pounds and it was certified.
• 11:28
  Speaker 8: So that's when he He weighed out.
• 11:30
  Speaker 9: At thirty two sixty two and thirty eight inches long
• 11:35
  Speaker 9: and the girth was twenty eight, which kind of a
• 11:37
  Speaker 9: fat fick.
• 11:38
  Speaker 5: Yeah, yeah, did you?
• 11:40
  Speaker 4: Well?
• 11:40
  Speaker 5: I guess what do you end up doing? Because I
• 11:43
  Speaker 5: wanted to cut that thing's stomach open to see what
• 11:45
  Speaker 5: was inside of it. But you're probably getting it mounted
• 11:48
  Speaker 5: or something.
• 11:49
  Speaker 8: Huh, I am.
• 11:50
  Speaker 9: I Actually I called the local taxidermis. He says, I
• 11:53
  Speaker 9: don't do fish. The guy you want is Rich White
• 11:56
  Speaker 9: out of billings.
• 11:58
  Speaker 8: With Northern anglers. Yeah, and you look.
• 12:01
  Speaker 9: At his website and he's got an award there, says
• 12:04
  Speaker 9: he's the twenty twenty four world champion, which was very fortunate.
• 12:10
  Speaker 9: And I got a hold of him and we caught
• 12:12
  Speaker 9: it on Friday and.
• 12:13
  Speaker 8: Tuesday he had the fish.
• 12:16
  Speaker 2: Nice.
• 12:17
  Speaker 8: So he's got it, and now I have to wait.
• 12:19
  Speaker 5: So he's doing is he's doing a skin mount not
• 12:22
  Speaker 5: like one of those those replica mounts.
• 12:25
  Speaker 8: Yeah, he says.
• 12:27
  Speaker 9: There's only six or seven replica mounts that we can use,
• 12:30
  Speaker 9: he says, and there isn't any.
• 12:31
  Speaker 8: That quite matched this fish.
• 12:33
  Speaker 9: Yeah, so he says, I'm gonna have to skin it
• 12:35
  Speaker 9: and build his own mount. I guess Q two news
• 12:39
  Speaker 9: down there they called me on it, and then they
• 12:42
  Speaker 9: interviewed him too, and so I saw it there in
• 12:46
  Speaker 9: his shop. You know, he hadn't unwrapped it, but that's
• 12:48
  Speaker 9: what he was talking about, was skin mountain it.
• 12:51
  Speaker 3: What's what was the weight of the previous record, do
• 12:53
  Speaker 3: you know? Uh?
• 12:55
  Speaker 8: Thirty two oh five?
• 12:56
  Speaker 3: And what was yours again?
• 12:58
  Speaker 8: Thirty two sixty two?
• 13:00
  Speaker 3: Huh half a.
• 13:01
  Speaker 2: Pounds yeah, half a pound bigger?
• 13:03
  Speaker 8: Yeah?
• 13:03
  Speaker 4: What was the uh?
• 13:05
  Speaker 2: What was your biggest fish before this one, mister Jim?
• 13:09
  Speaker 9: Oh, probably a northern that was about twenty two pounds.
• 13:13
  Speaker 2: Did you know when you hooked that you had something
• 13:15
  Speaker 2: pretty special the way?
• 13:16
  Speaker 4: Just from feeling it.
• 13:18
  Speaker 9: You know, I knew that I had not ever hooked
• 13:21
  Speaker 9: onto anything quite that heavy. I had no idea it
• 13:24
  Speaker 9: was going to be a record, not at all. I
• 13:28
  Speaker 9: figured in the twenties someplace.
• 13:31
  Speaker 3: When you're fishing for those things, Jim, are you ever
• 13:33
  Speaker 3: catching anything other than salmon?
• 13:36
  Speaker 1: Uh?
• 13:36
  Speaker 8: I think a few years ago I hooked a lake trout,
• 13:38
  Speaker 8: but okay, mostly just salmon.
• 13:41
  Speaker 3: Cool.
• 13:43
  Speaker 5: Well, congratulations, that's quite a fish. Got your name in
• 13:47
  Speaker 5: the record book now, I.
• 13:49
  Speaker 9: Guess so I sobody the other days said, well, I
• 13:52
  Speaker 9: think everybody gets fifteen minutes of fame, and I think
• 13:55
  Speaker 9: I'm down to the last few seconds.
• 13:57
  Speaker 4: You enjoy it. You got thirty plus pounds. Thank you
• 14:00
  Speaker 4: so much.
• 14:02
  Speaker 2: Congratulations, Jim, Thank you, sir.
• 14:07
  Speaker 3: Thanks Jim Man.
• 14:08
  Speaker 2: Looking at that fish, I get hungry. I love fish.
• 14:12
  Speaker 2: We eat it a lot. I want to spend in
• 14:15
  Speaker 2: this next segment, we're gonna do the meat eater menu.
• 14:20
  Speaker 1: Oh yeah, sorry, give me, give me a second. I
• 14:22
  Speaker 1: was trying to get to the end of that video
• 14:24
  Speaker 1: as we could see the fish. But it's time for
• 14:26
  Speaker 1: the meat eater menu.
• 14:26
  Speaker 2: You say, Brent, I'd say it is goodness for the
• 14:33
  Speaker 2: thank sword rat may taste like punkin pie, but I
• 14:35
  Speaker 2: never know, because I wouldn't eat the filthy money. I
• 14:40
  Speaker 2: like punkin pie.
• 14:42
  Speaker 4: Brody, Yeah, you've been you.
• 14:45
  Speaker 2: I see lots of stuff on your Instagram And we
• 14:47
  Speaker 2: talk a lot here, you talking about the stuff that
• 14:50
  Speaker 2: you cook.
• 14:51
  Speaker 4: What you been whooping on?
• 14:53
  Speaker 5: You know this time of year. Every year, I make
• 14:55
  Speaker 5: a big batch of smoked fish. And we were just
• 14:59
  Speaker 5: at the fish shack recently and Seth and I generally
• 15:04
  Speaker 5: don't keep too many of them, but my boys wouldn't
• 15:06
  Speaker 5: stop keep keeping these pink salmon, which are they're like
• 15:12
  Speaker 5: lower on the quality scale of salmon. Like generally it
• 15:16
  Speaker 5: goes like if you're gonna eat salmon, it's like salt,
• 15:19
  Speaker 5: you know, saltwater caught out of the salt, it goes king, sakey, silver,
• 15:24
  Speaker 5: pink and chump. It's not that they're bad, they're just
• 15:28
  Speaker 5: not as good as the really good ones. And my
• 15:31
  Speaker 5: boys kept a lot of them, so I smoked a
• 15:35
  Speaker 5: bunch of them. Do that every year to use for
• 15:39
  Speaker 5: hunting snacks. Like it's kind of like a kind of
• 15:42
  Speaker 5: like a fish version of jerky. Yeah, I do it
• 15:46
  Speaker 5: so it's smoked out pretty dry, so you can carry
• 15:49
  Speaker 5: it in your backpack and it doesn't get all mushed
• 15:52
  Speaker 5: up into nothing. I go a little lighter on the salt.
• 15:56
  Speaker 5: Then some people might go because too much of that salt.
• 16:00
  Speaker 5: I just start to get sick of it. But the
• 16:02
  Speaker 5: recipes actually in the Meat Eater Outdoor Cookbook for this
• 16:06
  Speaker 5: type of smoked fish, and me and Steve are going
• 16:09
  Speaker 5: to be eating a bunch of this stuff next week
• 16:11
  Speaker 5: on a loose hunt in Alaska, just to break it
• 16:14
  Speaker 5: up from the freeze dry.
• 16:15
  Speaker 4: You know, some something other.
• 16:16
  Speaker 3: Than freeze dry.
• 16:17
  Speaker 4: Vacuum vacuum.
• 16:18
  Speaker 3: I guess yep, it's key to break up the freeze dry.
• 16:21
  Speaker 5: Oh man, yeah, I'll mess up your guts ten days
• 16:25
  Speaker 5: of eating that stuff.
• 16:26
  Speaker 4: Yeah, a little bit.
• 16:27
  Speaker 5: So, Yeah, got a bunch of it. I was gonna
• 16:30
  Speaker 5: bring some in today, had it thought out in the freezer,
• 16:32
  Speaker 5: and forgot it.
• 16:34
  Speaker 2: Well you can, uh, what what's your method of doing that?
• 16:38
  Speaker 5: I mean, I dry brine it in a mixture of
• 16:42
  Speaker 5: brown sugar and salt is the two main You can
• 16:46
  Speaker 5: put other spices in there if you want, but it's
• 16:48
  Speaker 5: really like the sugar and the salt. So you just
• 16:51
  Speaker 5: pack those filets in a mixture of brown sugar and salt.
• 16:54
  Speaker 5: Let it sit for I like to overdo it because
• 16:57
  Speaker 5: it'll get too salty. But twelve hours set them so overnight.
• 17:02
  Speaker 4: Out I mean in open air or vac Are you
• 17:05
  Speaker 4: sealing that?
• 17:06
  Speaker 1: No?
• 17:06
  Speaker 5: No, you just like I have a big tub that
• 17:08
  Speaker 5: I lay. I'll lay a layer of filets, pack it
• 17:11
  Speaker 5: with salt and sugar, lay another layer of flets. Pack
• 17:15
  Speaker 5: and just stack that up, okay, and uh throw it
• 17:19
  Speaker 5: in the fridge overnight. And when you when you check
• 17:22
  Speaker 5: that stuff in the morning, it's just liquid in there,
• 17:24
  Speaker 5: like it's way yeah, it sucks all it's swimming in
• 17:28
  Speaker 5: that brine. And that's when you know you're good to go,
• 17:32
  Speaker 5: because you pick up those filets in the real firm
• 17:34
  Speaker 5: and they're not quite as as Uh.
• 17:37
  Speaker 2: Can you taste a fish or are you mostly tasting
• 17:40
  Speaker 2: what you drive? Oh?
• 17:41
  Speaker 5: You can taste it. If you go way too heavy
• 17:43
  Speaker 5: on the salt, it's just gonna taste like salt. So
• 17:45
  Speaker 5: that's why I go a little lighter. And uh, then
• 17:48
  Speaker 5: I you gotta after that stuff sits in the brine,
• 17:51
  Speaker 5: you gotta dry it. Off, and then you gotta let
• 17:53
  Speaker 5: it sit for a while. Usually I'll put a fan
• 17:56
  Speaker 5: on it, because you've got to develop what's called a pellicle,
• 17:59
  Speaker 5: which is like kind of a sticky, dry layer, and
• 18:02
  Speaker 5: that's what grabs onto that smoke when you put it
• 18:05
  Speaker 5: in that. So then you throw it in the smoke,
• 18:08
  Speaker 5: or I try not to do it very hot at all,
• 18:10
  Speaker 5: like one fifty one sixty. It's okay if it gets
• 18:13
  Speaker 5: up to one eighty two hundred and you're gonna start
• 18:17
  Speaker 5: cooking it instead of smoking it, which is not what
• 18:19
  Speaker 5: you want to do. If you can avoid it, and
• 18:23
  Speaker 5: to get it to where I like it pretty dry,
• 18:25
  Speaker 5: like you saw in the picture. It's it's three or
• 18:29
  Speaker 5: four hours usually. Okay, some people like it a lot moister,
• 18:33
  Speaker 5: and two hours is plenty for that. But but I'm
• 18:36
  Speaker 5: doing it for a specific purpose and I want it dry,
• 18:39
  Speaker 5: so I go longer.
• 18:40
  Speaker 2: If you take well, I mean, what do you take?
• 18:42
  Speaker 2: Just an arbitrary number of them, or you could try
• 18:45
  Speaker 2: to do.
• 18:45
  Speaker 5: Yeah, man, yeah, I think I did. Probably, I don't know.
• 18:53
  Speaker 2: I'm talking about when you when y'all take off, when
• 18:55
  Speaker 2: you load your pack, you're trying to put three pounds
• 18:58
  Speaker 2: in there.
• 18:58
  Speaker 5: No, no, like one or two filets. It was plenty
• 19:02
  Speaker 5: for it, because you know you're just snacking on it.
• 19:06
  Speaker 5: I'll probably for We'll be hunting for nine or ten
• 19:10
  Speaker 5: days up in Alaska, so I'll probably take I don't know,
• 19:12
  Speaker 5: six or eight filets up there.
• 19:14
  Speaker 2: Okay, yeah, Saith, but you've been working on anything, oh man.
• 19:20
  Speaker 3: The one thing I struggle with, because I always have
• 19:22
  Speaker 3: a lot of fish in my freezer from Alaska, is
• 19:25
  Speaker 3: like trying to figure out and come up with new
• 19:27
  Speaker 3: things to do with it. I currently have a bunch
• 19:32
  Speaker 3: of halibit in the freezer, and I'm always like trying
• 19:34
  Speaker 3: to figure out what to do with other than frying
• 19:36
  Speaker 3: it or whatnot. So the other day I took some
• 19:40
  Speaker 3: fresh parmesan and grated it real fine, just packed it
• 19:44
  Speaker 3: on the top of a fly, seasoned it up and
• 19:46
  Speaker 3: stuff put some garlic on their salt pepper, and then
• 19:49
  Speaker 3: bake that in the oven not very long. It was
• 19:53
  Speaker 3: a fairly small filet, but those smaller halbit flays are
• 19:57
  Speaker 3: just oh yeah, they're yeah. And then to finish it off,
• 20:02
  Speaker 3: I turned a broiler on and kind of crisped up
• 20:06
  Speaker 3: that parmesan on the top. It was like parmesan Halbert Flay.
• 20:12
  Speaker 2: Clay brought some of that home from his Oh yeah,
• 20:15
  Speaker 2: and from that spring trip. Yeah, I tried it up
• 20:18
  Speaker 2: there to his house and it was it was really good.
• 20:21
  Speaker 5: They got those things in Arkansas.
• 20:22
  Speaker 2: I know that meant if they were so I got
• 20:25
  Speaker 2: them all.
• 20:26
  Speaker 3: Yeah.
• 20:26
  Speaker 2: But yeah, man, that was really good. It was nothing
• 20:29
  Speaker 2: like what I thought it would taste like it was.
• 20:31
  Speaker 3: It's a fairly mild fish like you can kind of
• 20:35
  Speaker 3: make it taste like anything. But yeah, just I have someone,
• 20:41
  Speaker 3: like I said, I have so much in the freezer,
• 20:42
  Speaker 3: and you just I just got to get creative every
• 20:45
  Speaker 3: once in a while to yeah I can break it up. Well, yeah,
• 20:48
  Speaker 3: I'm happy to share it with folks. So but yeah,
• 20:50
  Speaker 3: made that and then some garden vegetables on the side,
• 20:54
  Speaker 3: lots of butter.
• 20:55
  Speaker 5: Yeah, it's nice.
• 20:56
  Speaker 1: That is garden season, man, I know, I know which
• 20:59
  Speaker 1: my guard didn't do great this year, which I don't
• 21:02
  Speaker 1: know what happened.
• 21:03
  Speaker 3: I got to figure that out.
• 21:04
  Speaker 5: But it's it's like it's kind of a bummer, Like
• 21:07
  Speaker 5: it's great to be this time of year where you
• 21:09
  Speaker 5: have the garden stuff coming in, but you know that
• 21:12
  Speaker 5: burst frost as like, oh, it's soon. It's gonna crush
• 21:16
  Speaker 5: your Yeah.
• 21:17
  Speaker 4: We've been cooking a lot of fish too. I don't know.
• 21:20
  Speaker 4: I said, feel some pictures.
• 21:21
  Speaker 1: I'm gonna get those up there and.
• 21:25
  Speaker 2: We'll get see which one is. I mean, I like
• 21:28
  Speaker 2: to cook a lot of stuff. Oh, rich, Right here,
• 21:30
  Speaker 2: this right here is my daughter's favorite. That is flat
• 21:34
  Speaker 2: belly catfish and grits and great and some and some
• 21:39
  Speaker 2: fried catfish that went in there with it.
• 21:41
  Speaker 5: But that now, wait a minute, you said flat belly.
• 21:44
  Speaker 5: I'm assuming you meant flat flat belly.
• 21:47
  Speaker 2: Yeah, belly made off of flathead is what I meant
• 21:49
  Speaker 2: to say.
• 21:50
  Speaker 4: And we'll take that.
• 21:51
  Speaker 2: And I got this recipe from a buddy of my,
• 21:53
  Speaker 2: or this technique from a buddy of mine, Keith Brandon,
• 21:55
  Speaker 2: And he and I went and his wife.
• 21:57
  Speaker 4: We went and caught a bunch of fish that.
• 21:59
  Speaker 2: On the river, clean river, and we cut them things
• 22:02
  Speaker 2: up like cubes and just put butter on a blackstone
• 22:06
  Speaker 2: on a on a grill and saltail on there with
• 22:09
  Speaker 2: bacon and butter, and then make grits. I mean, it's
• 22:13
  Speaker 2: pretty simple recipe, and but it is so good. And
• 22:17
  Speaker 2: we fried the bacon that we put on there. Now
• 22:19
  Speaker 2: this is this photograph. Right here is some h that's
• 22:24
  Speaker 2: a flathead filet and a and some bear steak tenderloin
• 22:30
  Speaker 2: right there.
• 22:32
  Speaker 4: Exactly.
• 22:34
  Speaker 2: But now that the slaw there, I gotta I gotta
• 22:37
  Speaker 2: give credit where that is due. And that that is
• 22:39
  Speaker 2: Clay's secret recipe. That's not a secret slaw, but it
• 22:44
  Speaker 2: is absolutely fantasm.
• 22:46
  Speaker 5: There's nothing like a good coal.
• 22:47
  Speaker 4: Slaw.
• 22:47
  Speaker 9: Man.
• 22:48
  Speaker 2: Man that stuff right here especially, I'm telling you.
• 22:51
  Speaker 4: That he killed it. It is. It's very simple.
• 22:54
  Speaker 2: It's coaslaw, coast law mix we use. I use the
• 22:58
  Speaker 2: Duke's stuff, the salad dressing mix, and salt pepper, some
• 23:07
  Speaker 2: cut up jalapenos, as much cilantro as you can gather
• 23:12
  Speaker 2: to put in there, chopped up, and some Tony Sassary's
• 23:15
  Speaker 2: cage and season over the top of it. And the
• 23:18
  Speaker 2: first day you make it is good. And I asked
• 23:20
  Speaker 2: Clay when I when when I ate this at his house?
• 23:23
  Speaker 2: I said, Man, tell me tell me what the recipe is.
• 23:27
  Speaker 4: He said, Man, you just gotta let Jesus decide.
• 23:32
  Speaker 5: He's just got a souped up version of a normal coal.
• 23:34
  Speaker 4: Though it is absolutely good.
• 23:37
  Speaker 3: It's I got a question for you going back to
• 23:40
  Speaker 3: the fried fish. What's your preferred coating cornmeal, cornmeal, cornmell.
• 23:48
  Speaker 3: Do you season the fish and then cornmeal in the friar?
• 23:51
  Speaker 3: Or is the season with the corn.
• 23:53
  Speaker 2: Mill season the meal and you and salt and pepper
• 23:56
  Speaker 2: and cornmeal is fine. But we have a little recipe
• 24:00
  Speaker 2: either we use cornmeal, lemon, pepper and some different like
• 24:05
  Speaker 2: some cagun seasoning here and there, and it depending on
• 24:10
  Speaker 2: if you want to, you know, have a little bite
• 24:11
  Speaker 2: to it, if it wants to be spicy, you know, yep,
• 24:14
  Speaker 2: how you gauge how much cajun you put in there?
• 24:16
  Speaker 5: So that flatthead that's like your go to fish, that's
• 24:18
  Speaker 5: what you're eating the most.
• 24:20
  Speaker 2: That's the number that's number one on the catfish is
• 24:22
  Speaker 2: a flathead. No, my favorite is like bluegill brim.
• 24:26
  Speaker 1: Yeah, Brent, we've got a question from a Max. He's
• 24:29
  Speaker 1: asking what is your go to squirrel recipe? Says he's
• 24:33
  Speaker 1: got a few more weeks until New Jersey squirrel season
• 24:35
  Speaker 1: and he wants to be prepared with a good one.
• 24:37
  Speaker 2: Oh man, I'm gonna tell you it is the best
• 24:39
  Speaker 2: way to do that. But the quickest way and the
• 24:42
  Speaker 2: easiest way is something that I grew up eating is
• 24:44
  Speaker 2: We would skin the squirrels and bawl them for thirty
• 24:49
  Speaker 2: minutes or so, and they're just on a slow rolling
• 24:52
  Speaker 2: bowl and they're done. Once you do that, then take
• 24:55
  Speaker 2: them out, cut them up, quarter them up, and then
• 24:58
  Speaker 2: flour and then fry them in a skillet and a
• 25:00
  Speaker 2: cast iron skillet and cooking them slow is key. And
• 25:03
  Speaker 2: if you're you know, gray squirrels are always what we're
• 25:07
  Speaker 2: going to, you know, fry and just about the fox squirrels,
• 25:11
  Speaker 2: they're just about going to always go into some kind
• 25:14
  Speaker 2: of dumplings or stew or do.
• 25:16
  Speaker 5: You feel like there's that much difference in like how
• 25:18
  Speaker 5: tender they are?
• 25:19
  Speaker 2: Yeah, exactly really, oh yeah, and especially a young gray squirrel,
• 25:22
  Speaker 2: it's there is a way difference.
• 25:25
  Speaker 4: And we call them cat squirrels.
• 25:27
  Speaker 2: And I was talking to a fellow one day and
• 25:29
  Speaker 2: he's like, we've got gray squirrels.
• 25:31
  Speaker 4: I've never seen a cat squirrel.
• 25:32
  Speaker 2: And I had to remind it we have a different dictionary.
• 25:36
  Speaker 4: Yeah, but there is.
• 25:38
  Speaker 2: An absolute tender tenderness difference between a fox squirrel and
• 25:42
  Speaker 2: gray squirrel, especially them old fox squirrels are big.
• 25:44
  Speaker 4: Ones, you know.
• 25:45
  Speaker 3: Yeah, they're they're just tougher.
• 25:47
  Speaker 2: Yeah, they're pretty tough.
• 25:48
  Speaker 3: So when you're saying cooking them slow, do you mean
• 25:50
  Speaker 3: like frying them on a lower temperature.
• 25:53
  Speaker 2: Yeah, lower, because they're already done. They're dumb if you
• 25:56
  Speaker 2: bawl them. And what you're trying to do is just
• 25:58
  Speaker 2: get that the flat hour coating on the outside and
• 26:01
  Speaker 2: whatever season you put on there, and just slowly let
• 26:04
  Speaker 2: that get on there.
• 26:05
  Speaker 4: And once that's done, you're there.
• 26:06
  Speaker 5: And you're boiling them. Had time to get rid of
• 26:09
  Speaker 5: some of that shoe, right, yeah, yeah, a little bit softer.
• 26:12
  Speaker 3: Yeah, and then you put some sauce on them.
• 26:14
  Speaker 4: Yeah.
• 26:14
  Speaker 2: Well just we're just straight up, just straight up there fried,
• 26:18
  Speaker 2: just like chicken, just like you know, a flour and whatever,
• 26:21
  Speaker 2: salt and pepper, anything that you want to put in there.
• 26:24
  Speaker 3: So it sounds good, it's good.
• 26:26
  Speaker 8: It is.
• 26:26
  Speaker 5: Are you like clay? You like to like ruin all
• 26:29
  Speaker 5: that meat with a shotgun when you shoot them or
• 26:31
  Speaker 5: you had shooting them with a twenty Well.
• 26:32
  Speaker 2: I'm trying to shoot them with a We usually had
• 26:35
  Speaker 2: a sniper and a follow up man. Yeah, so we
• 26:38
  Speaker 2: got somebody with a twenty two and somebody with a shotgun.
• 26:42
  Speaker 2: But hopefully, hopefully you just get a headshot. Now you know, Uh,
• 26:47
  Speaker 2: my family didn't eat them, but you know a lot
• 26:49
  Speaker 2: of folks like squirrel brains, which you're not supposed to eat.
• 26:52
  Speaker 5: Never tried any hurry either, No me either.
• 26:55
  Speaker 2: It's just something about that I don't have any more
• 26:58
  Speaker 2: room for the brains of mine is.
• 27:00
  Speaker 4: I'm not going to put a squirrels in there.
• 27:02
  Speaker 1: I'm gonna do a quick call to action here because
• 27:04
  Speaker 1: I think it might be fun. Go ahead and send
• 27:06
  Speaker 1: us pictures of your wild game meals that you made
• 27:08
  Speaker 1: over the weekend. Maybe we'll feature them on the show. Chrien,
• 27:11
  Speaker 1: do we have a what's the email address for the show?
• 27:13
  Speaker 3: Again?
• 27:13
  Speaker 7: I still don't just radio at the meat eater dot
• 27:17
  Speaker 7: Oh that's.
• 27:17
  Speaker 1: Easy to remember. Radio at the meat eater dot com.
• 27:20
  Speaker 1: Take a picture something you made, give it. You don't
• 27:22
  Speaker 1: have to give us the recipe, but maybe throw us
• 27:25
  Speaker 1: just some like a twist you put on it or
• 27:29
  Speaker 1: something like that. I think we will show it off
• 27:31
  Speaker 1: on the show with your message.
• 27:33
  Speaker 2: Pail, Yes, got any feedback going up there that we do?
• 27:38
  Speaker 1: I I've got one more question than we've got. We
• 27:39
  Speaker 1: got to check in with some people outside. But Jacob
• 27:42
  Speaker 1: is asking if you have any tips for processing big
• 27:44
  Speaker 1: game when you live in a small apartment, have a friend.
• 27:47
  Speaker 5: With a big house.
• 27:50
  Speaker 3: Been there, done that? Yeah, tub bathtubs, Yeah, just tarps
• 27:57
  Speaker 3: on your living room floor, or just.
• 28:00
  Speaker 5: Get that thing like quartered out in the field and
• 28:03
  Speaker 5: then you know you can do it on the kitchen
• 28:05
  Speaker 5: table and have a cooler there.
• 28:09
  Speaker 1: Yeah.
• 28:09
  Speaker 5: Just working with smaller pieces and a smaller, you know,
• 28:12
  Speaker 5: smaller living space.
• 28:13
  Speaker 3: I lived in the spot up in Helena when I
• 28:15
  Speaker 3: first moved to Montana, where the only spot for one
• 28:18
  Speaker 3: of our freezers was in our bathroom, and to sit
• 28:22
  Speaker 3: on the toilet you had to sit side saddle because
• 28:25
  Speaker 3: your knees would hit the the freezer.
• 28:28
  Speaker 1: So I kind of learned how to sounds like a
• 28:31
  Speaker 1: bathtub gin operation to kind of learned how to cut
• 28:34
  Speaker 1: stuff up in a small spot.
• 28:36
  Speaker 3: Cool.
• 28:36
  Speaker 1: Well, we've got one more question. That is a good segue,
• 28:39
  Speaker 1: not really a question to comment. It'd be a good
• 28:40
  Speaker 1: segue into our next segment. Ryan's got a tip. This
• 28:46
  Speaker 1: is probably a Spencer tip, but Spencer might still be watching.
• 28:49
  Speaker 1: He's got a tip for one minute fishing. He'd love
• 28:50
  Speaker 1: to see a running leaderboard. How long it takes someone
• 28:53
  Speaker 1: to eventually catch the fish, even if they go over
• 28:56
  Speaker 1: the one minute, that's a good idea.
• 28:58
  Speaker 7: What was yours the other time?
• 29:00
  Speaker 3: I don't remember the exact time, but.
• 29:01
  Speaker 2: It wasn't long because you had to come back yet
• 29:04
  Speaker 2: you call it to fishing and come in. So was
• 29:05
  Speaker 2: it within a minute or so?
• 29:07
  Speaker 3: Yeah? We yeah? Cool.
• 29:10
  Speaker 1: Well on that note.
• 29:13
  Speaker 4: Here we go.
• 29:14
  Speaker 2: We are going to check in with Treessa, who is
• 29:19
  Speaker 2: going to do our one minute fishing episode.
• 29:22
  Speaker 4: Tesa hook us up girl.
• 29:25
  Speaker 6: Oh, just sitting out here trying to show away the ducks.
• 29:28
  Speaker 6: We had ducks, generator, helicopter and the landscape lan scapers
• 29:33
  Speaker 6: out here.
• 29:34
  Speaker 1: That's okay, you know. And it's some kind of sketchy
• 29:38
  Speaker 1: video quality. We must be in some sort of cell
• 29:40
  Speaker 1: phone black hole behind our office. But we are looking
• 29:42
  Speaker 1: to improve. We're getting a new camera set up in
• 29:44
  Speaker 1: the next few weeks, so one Minute Fishing will be
• 29:47
  Speaker 1: crystal clear soon. But for now, we got to put
• 29:49
  Speaker 1: up with this.
• 29:50
  Speaker 5: So Treesa, your very experienced fly angler. What fly do
• 29:54
  Speaker 5: you got on there?
• 29:56
  Speaker 6: I do fly fishing lots. I have two five weights
• 29:59
  Speaker 6: right now.
• 30:00
  Speaker 5: Oh you got different roots.
• 30:02
  Speaker 3: That's WoT that is smart?
• 30:05
  Speaker 6: Set them out and cycling through the sea, so one
• 30:07
  Speaker 6: of them. If there was risers, I had a purple haze,
• 30:10
  Speaker 6: so I sixteen. I don't see any risers yet. Today
• 30:14
  Speaker 6: we just saw one. So now I'm gonna try and
• 30:17
  Speaker 6: use this little leech pattern. Maybe you size ten, I'm
• 30:19
  Speaker 6: not quite sure, so I might start with that since
• 30:22
  Speaker 6: there's no risers.
• 30:24
  Speaker 7: Trisa, can I just ask you to introduce yourself to
• 30:26
  Speaker 7: our audience for a moment. She is a colleague of ours.
• 30:29
  Speaker 7: What do you do here at meat Eater, Tresa.
• 30:32
  Speaker 6: I'm the digital product developer, so right, code and design
• 30:37
  Speaker 6: some pages, forms and help out across the websites with
• 30:42
  Speaker 6: anything code related.
• 30:43
  Speaker 7: Website sign and you also joined us on trivia from
• 30:46
  Speaker 7: time to time.
• 30:47
  Speaker 5: Yeah, yes, the worst for me. Anytime I have beat
• 30:53
  Speaker 5: me honey.
• 30:54
  Speaker 2: Anytime I have technical questions, I call Trista and she
• 30:58
  Speaker 2: fixes it up.
• 30:58
  Speaker 3: Trisa, did you do any sort of pre fish before
• 31:01
  Speaker 3: this or you're just doing what I did and going
• 31:04
  Speaker 3: for it?
• 31:05
  Speaker 8: Well?
• 31:05
  Speaker 6: I came out on Monday for about an hour, but
• 31:07
  Speaker 6: it was like the hottest part of the day. It
• 31:09
  Speaker 6: was close to terrible. But they were popping like crazy,
• 31:13
  Speaker 6: like popcorn and they were eating micro chubbies. The purple hazer.
• 31:18
  Speaker 5: Right, you ever hear of a micro chubby? There?
• 31:20
  Speaker 2: Brent, No Arkansas, I had no, No, I hadn't. I
• 31:25
  Speaker 2: want to leave the whole conversation alone.
• 31:30
  Speaker 4: But here's what's cool about it.
• 31:31
  Speaker 2: If she catches a fish within the one minute time limit,
• 31:36
  Speaker 2: we'll make a five hundred dollars donation to a conservation group.
• 31:39
  Speaker 2: And this week, Treesa says that captains for clean waters.
• 31:45
  Speaker 2: It's who she wants to donate. The donate it too,
• 31:48
  Speaker 2: So Tesa, get to fish.
• 31:52
  Speaker 1: There we go. I'll head a timer. I had some
• 31:54
  Speaker 1: music prepared, but the file was too long and I
• 31:57
  Speaker 1: didn't have enough time to fix it before we went
• 31:59
  Speaker 1: live today. So this will be a much more exciting
• 32:02
  Speaker 1: segment in the weeks to come. But for now, I'm
• 32:04
  Speaker 1: just gonna start how to stop Watch? All right, Treesa,
• 32:08
  Speaker 1: you ready here? She goes, all right, I'm gonna as
• 32:10
  Speaker 1: soon as I see you cast, I'm gonna hit that
• 32:12
  Speaker 1: hit that button.
• 32:14
  Speaker 3: Okay, Yeah, there we go. Come on, Treesa, No pressure,
• 32:24
  Speaker 3: looks like she's on that left end of the of
• 32:27
  Speaker 3: the pond where the inflow comes in.
• 32:30
  Speaker 2: Yeah, we were out there yesterday and Corey caught a
• 32:34
  Speaker 2: fish right over there.
• 32:36
  Speaker 5: Yeah, these fish are gonna get harder and harder to catch, man,
• 32:39
  Speaker 5: because there's not like an unlimited number of them in there.
• 32:43
  Speaker 5: They're getting worked over, So I feel like this is
• 32:46
  Speaker 5: going to get more difficult as time goes on.
• 32:49
  Speaker 1: She's at thirty seconds.
• 32:50
  Speaker 2: Oh, Treesa is a show enough fly fisherman.
• 32:56
  Speaker 1: Oh yeah, Tressa's out on the water more than anybody
• 32:59
  Speaker 1: checking this office.
• 33:00
  Speaker 2: I would say her Instagram as she is, except for
• 33:03
  Speaker 2: maybe killer.
• 33:05
  Speaker 1: Come on one minute, one minutes, ten seconds, Tressa, come on,
• 33:10
  Speaker 1: come on seven six, five, four three two one.
• 33:20
  Speaker 2: Time is time is up. We're still drawing interest on
• 33:24
  Speaker 2: that five hundred dollars and.
• 33:25
  Speaker 5: The interest to donating some more money to conservation groups.
• 33:29
  Speaker 5: I think we ought a lobby spencer to get this
• 33:31
  Speaker 5: changed to two minutes.
• 33:32
  Speaker 3: Yeah, two minutes fishing.
• 33:35
  Speaker 2: Yeah, let us know when you catch one. Cool.
• 33:41
  Speaker 1: Thanks, Thanks Tressa. You can keep fishing just like Seth
• 33:43
  Speaker 1: did last week. Hopefully we see it coming.
• 33:45
  Speaker 7: In and if you get one, run on in here.
• 33:47
  Speaker 4: Yeah, bring it in. Thank you.
• 33:50
  Speaker 2: Oh man, I wouldn't stand a chance if I was
• 33:52
  Speaker 2: a fish out there and she was fishing. Oh, we've
• 33:56
  Speaker 2: got what's happening here fellas listener feedback?
• 34:02
  Speaker 1: You know, we already covered some listener feedback, but if
• 34:03
  Speaker 1: you guys have any questions that you want to hit
• 34:05
  Speaker 1: at the end of the show, please keep sending them
• 34:07
  Speaker 1: in into the live chat there, questions or comments, and
• 34:10
  Speaker 1: we'll hit him up at the end. But for now, Brent,
• 34:12
  Speaker 1: I think you have a guest who is not on
• 34:15
  Speaker 1: the line yet, so we got to get him in here.
• 34:18
  Speaker 5: Okay, we're rolling.
• 34:21
  Speaker 1: Yeah, I skipped. I skipped the category. I'm so sorry,
• 34:25
  Speaker 1: Like this is my third show. All right, Brent, you
• 34:28
  Speaker 1: want to cue U jeticut yeahetiicut t q you.
• 34:32
  Speaker 5: E t t e means to me c g t
• 34:35
  Speaker 5: qu you e t t E. Take care?
• 34:42
  Speaker 3: Film? Is that you singing?
• 34:44
  Speaker 1: Who's to say?
• 34:46
  Speaker 5: That is excellent?
• 34:47
  Speaker 3: Film? That was phenomenal?
• 34:50
  Speaker 4: Oh? Absolutely all right?
• 34:52
  Speaker 2: Uh, Chettikot is going to talk about hunting a spot
• 34:56
  Speaker 2: shown to you by a god?
• 34:58
  Speaker 4: Is that correct?
• 34:59
  Speaker 10: Hello, everybody, I'm Chester Floyd and I'm coming at you
• 35:02
  Speaker 10: from a beautiful campfire in Wisconsin this evening. This week's
• 35:07
  Speaker 10: Chettikit question comes to us from Blake. Blake writes, if
• 35:11
  Speaker 10: I can see it on this piece of paper here.
• 35:14
  Speaker 10: Here's a personal dilemma I'm having. I went on a
• 35:18
  Speaker 10: guided hunt some years back. The guide guided me on
• 35:21
  Speaker 10: some public land DLM and State in New Mexico. I
• 35:26
  Speaker 10: had a really good hunt, and I killed a smoker buck.
• 35:30
  Speaker 10: Since then, the guide has raised his prices and I've
• 35:34
  Speaker 10: been applying. I've been applying on my own for the
• 35:38
  Speaker 10: tag here in New Mexico. I've drawn this tag, and
• 35:41
  Speaker 10: I'm wondering if I go back to the area I
• 35:43
  Speaker 10: killed the buck in, is that screwed up? Or should
• 35:46
  Speaker 10: I feel guilty if I run into the guide?
• 35:49
  Speaker 5: Oh, you should definitely feel guilty.
• 35:54
  Speaker 10: Loody, That spot burning.
• 35:58
  Speaker 11: Man's wrong.
• 36:02
  Speaker 8: I think you knew what you do it all along.
• 36:08
  Speaker 5: That spot burning. Don't you call up.
• 36:16
  Speaker 10: The guide and see what he has to say.
• 36:21
  Speaker 3: Whoa Chester, That's phenomenal?
• 36:23
  Speaker 5: Hell all right?
• 36:24
  Speaker 10: So spot burning is when someone shows you a spot
• 36:27
  Speaker 10: and then you go and hunt that area and you
• 36:30
  Speaker 10: do not notify that person that you're going to be
• 36:32
  Speaker 10: in there. That is a no no. However, Blake, I
• 36:36
  Speaker 10: don't want you to eat your tag that you put
• 36:38
  Speaker 10: in and spend money on. So maybe this unit in
• 36:41
  Speaker 10: New Mexico is large and you can go hunt not
• 36:44
  Speaker 10: where you killed the buck last time, but maybe on
• 36:46
  Speaker 10: the other side of the unit. Look for a similar
• 36:49
  Speaker 10: area topography, and hopefully you can still get in to
• 36:54
  Speaker 10: a good hunt.
• 36:56
  Speaker 3: Wise words, that was good advice from Chester crowd.
• 36:59
  Speaker 4: Yeah.
• 37:00
  Speaker 5: I don't think this one requires a lot of debate.
• 37:02
  Speaker 2: No, I had some experience with that, guiding duck hunters
• 37:05
  Speaker 2: on public land back when it was legal in Arkansas
• 37:08
  Speaker 2: and taking folks in there or I mean, it's really
• 37:11
  Speaker 2: to me, it's really no different than taking your buddies
• 37:14
  Speaker 2: somewhere to a place you found and there, then you
• 37:16
  Speaker 2: go back and then they're in there.
• 37:18
  Speaker 5: I mean, he could have if he knew at some
• 37:22
  Speaker 5: point in the future he was thinking about hunting that
• 37:24
  Speaker 5: same place again, he could have asked the guide then, Yeah,
• 37:29
  Speaker 5: you're probably gonna get an answer like, well, I make
• 37:31
  Speaker 5: a living here. You know, it is public land, so
• 37:35
  Speaker 5: it's not like he doesn't have the right to go there.
• 37:40
  Speaker 5: It's just like a courtesy thing.
• 37:42
  Speaker 4: Yeah.
• 37:42
  Speaker 3: Yeah, I was gonna say, like he if you really
• 37:45
  Speaker 3: wanted to push the issue, like he could call the
• 37:47
  Speaker 3: guide yeah and be like, hey man, I just want
• 37:49
  Speaker 3: to run this past you. Are you hunting in there
• 37:52
  Speaker 3: this year. If you're not hunting in there this year, like,
• 37:56
  Speaker 3: is this something you're comfortable with? That kind of thing.
• 37:58
  Speaker 3: Just just talk to the.
• 37:59
  Speaker 5: Guy, don't be sneaky about it. I have an acquaintance
• 38:05
  Speaker 5: guide guides down in Florida, and he had a client
• 38:09
  Speaker 5: out with him and they're fishing kind of some back
• 38:11
  Speaker 5: country everglade stuff. And figured out that that guy was
• 38:16
  Speaker 5: like marking spots and got hold that phone.
• 38:22
  Speaker 9: And.
• 38:26
  Speaker 5: Like those guides worked hard to find their spots.
• 38:29
  Speaker 9: You know.
• 38:30
  Speaker 3: Yeah, that's they're making a living out there.
• 38:32
  Speaker 2: So yeah, and then some folks might say, you know, well,
• 38:35
  Speaker 2: I'm paying him for the opportunity. Well, you're paying him
• 38:37
  Speaker 2: for the opportunity to be there with him right during
• 38:40
  Speaker 2: that time. Yeah, that's that's pretty cut and dried. But
• 38:43
  Speaker 2: that's good stuff there from chet Chester always all right. Uh.
• 38:51
  Speaker 4: The next fellow joining is a friend of mine.
• 38:54
  Speaker 9: Uh.
• 38:54
  Speaker 2: His name is Chris Powell, and he's retired game warden
• 38:58
  Speaker 2: from the state of Indiana.
• 39:00
  Speaker 1: I'm gonna cut you off. He's not in the in
• 39:03
  Speaker 1: the stream yet, so maybe we skip ahead, go ahead and
• 39:06
  Speaker 1: hit our top threes. Next. I try to come back
• 39:08
  Speaker 1: to Chris.
• 39:09
  Speaker 2: Sounds good, Chris. If you're out there waiting, we'll be
• 39:11
  Speaker 2: coming back for you, all right. The top threes. On
• 39:14
  Speaker 2: the last segment, I think with Spencer was talking about
• 39:19
  Speaker 2: they had you ranked the top three states that you'd
• 39:22
  Speaker 2: like to own some hunting property in. Well, this week
• 39:24
  Speaker 2: we're going to do the top three worst days of fishing.
• 39:28
  Speaker 5: You ever had a lot of fishing stuff this week?
• 39:31
  Speaker 2: Yeah, lots of fishing stuff. Seth. Let's start with you.
• 39:33
  Speaker 2: What's you got, give me three worst or whatever you get.
• 39:37
  Speaker 3: Yeah, So mine aren't exactly days of fishing that were bad.
• 39:42
  Speaker 3: I got two incidents while I was fishing that were
• 39:45
  Speaker 3: bad and one trip that was just all around not
• 39:49
  Speaker 3: a great trip. The trip we want we one time
• 39:52
  Speaker 3: did for the Meat Eater television show. We went to
• 39:55
  Speaker 3: Devil's Lake for an ice fishing trip, okay, and it
• 39:58
  Speaker 3: was a disaster.
• 39:59
  Speaker 4: Just no fish.
• 40:00
  Speaker 3: Well there was some fish, there wasn't a lot, but
• 40:02
  Speaker 3: it was fifty blow zero. I have some notes here
• 40:04
  Speaker 3: of all this stuff that went wrong. It's fifty blow zero.
• 40:08
  Speaker 3: We broke an axle on the trailer, we broke two
• 40:11
  Speaker 3: side by sides. Tressa's got a fish going back. Nice works.
• 40:30
  Speaker 4: I told you fish chairs.
• 40:37
  Speaker 3: Where was Oh, so we broke two side by sides.
• 40:42
  Speaker 3: We broke a snow bear, which is like a tracked
• 40:45
  Speaker 3: machine that goes out on the ice and you can
• 40:47
  Speaker 3: fish like from inside of it. There's like holes in
• 40:49
  Speaker 3: the bottom of the floor.
• 40:50
  Speaker 4: It's all foreign.
• 40:52
  Speaker 3: Let's see one of oh are like trucks every day
• 40:57
  Speaker 3: one start. One of our gas that was on that
• 41:00
  Speaker 3: show got got the truck stuck, and this nice like
• 41:04
  Speaker 3: random guy just like hooked up through her truck to
• 41:07
  Speaker 3: pull her out. And then in the meantime like him
• 41:10
  Speaker 3: doing that, he ended up blowing the turbo out of
• 41:12
  Speaker 3: his truck. Fishing was overall not great and everyone got COVID.
• 41:20
  Speaker 3: Oh my gosh, So that was like disaster.
• 41:25
  Speaker 5: Chester's fought. What did we call that?
• 41:28
  Speaker 3: Chester's Folly? Yeah, Chet, I don't want to throw a
• 41:30
  Speaker 3: chat under the bus. He's a great fisherman there. But
• 41:32
  Speaker 3: there's a video, but there's a video out there, it's
• 41:34
  Speaker 3: on YouTube. Chester's Folly. But Chet had a lot to
• 41:37
  Speaker 3: do with putting that trip together.
• 41:39
  Speaker 5: Which, yeah, if we had a little bit.
• 41:41
  Speaker 3: Better better weather, things would have went way better.
• 41:44
  Speaker 4: But nothing of the weather wasn't forecasted to be like that.
• 41:47
  Speaker 3: Was well, it was, yeah, and we went anyway, okay,
• 41:53
  Speaker 3: but we.
• 41:54
  Speaker 11: Learned a lot.
• 41:55
  Speaker 4: I'm not sure I'm putting all that on Chester.
• 41:58
  Speaker 3: So yeah, that was a disaster of a fishing trip
• 42:04
  Speaker 3: I got. So. I was fishing with Chester one time
• 42:07
  Speaker 3: and we pushed ah approaching thunderstorm a little too close
• 42:14
  Speaker 3: and we're both fishing and at the same exact time
• 42:18
  Speaker 3: we both got electrocuted through our fishing rods. Like the strike.
• 42:24
  Speaker 3: It wasn't like it wasn't a lightning strike, but just
• 42:27
  Speaker 3: like the electricity in the air.
• 42:29
  Speaker 5: It's a very unnerving feeling. Like one time I had
• 42:32
  Speaker 5: that buzz in my hand and just yep, it's not.
• 42:36
  Speaker 3: A good feeling. No, yeah, Like literally we're both holding
• 42:38
  Speaker 3: the rod at the same time, both got electrocuted and
• 42:41
  Speaker 3: it wasn't like just a little shock either. It was
• 42:43
  Speaker 3: like whoa like dropped the rods and yeah, we tucktail
• 42:48
  Speaker 3: and got out of there. And then the third incident
• 42:51
  Speaker 3: that was bad while fishing was I think Phil's got
• 42:54
  Speaker 3: a video of it up here. Bring in this summer
• 42:57
  Speaker 3: when I was in Alaska, I was fishing and I
• 43:01
  Speaker 3: caught a Pacific cod and brought it into the boat
• 43:04
  Speaker 3: and kind of wasn't paying attention, and my dog kind
• 43:06
  Speaker 3: of got after it, and the dog ended up getting
• 43:09
  Speaker 3: hooked with a haliby Jake.
• 43:14
  Speaker 1: Yikes, my buddy Casey here just happened.
• 43:19
  Speaker 3: Just happened to be filming when it happened.
• 43:22
  Speaker 2: So I think his expression is pretty well explained it all.
• 43:26
  Speaker 3: Yeah, a little wiley was not happy that hook went
• 43:29
  Speaker 3: through the scruff of her neck, went in and came
• 43:31
  Speaker 3: out and ended up having to bend the barb and
• 43:36
  Speaker 3: I popped it back out. I tried cutting the hook,
• 43:38
  Speaker 3: but those halibut hooks are just so big and heavy
• 43:40
  Speaker 3: that she's all right, She's fine. Yep, yep. She took
• 43:43
  Speaker 3: it like a chance.
• 43:44
  Speaker 2: There you go, Brody, you got anything.
• 43:48
  Speaker 5: Yeah, I got a couple a long time ago, back
• 43:53
  Speaker 5: back in my guiding days, I was guiding on the
• 43:56
  Speaker 5: Colorado River during sam and fly Hatch and floating down
• 44:01
  Speaker 5: through this canyon and came around a corner and there's
• 44:04
  Speaker 5: an upside down drift boat in the water in front
• 44:06
  Speaker 5: of me. There was a little boy trapped under that boat.
• 44:11
  Speaker 1: But if you want to hear the.
• 44:11
  Speaker 5: Rest of the story, you got to listen to media
• 44:13
  Speaker 5: or campfire Stories Volume one spoiler has a happy ending good.
• 44:21
  Speaker 5: The second one was my bachelor party.
• 44:24
  Speaker 3: Here we go.
• 44:24
  Speaker 5: Yeah, this shit, man, it's like unfortunately, like none of
• 44:31
  Speaker 5: that stuff went on. A big group of my buddies
• 44:35
  Speaker 5: and me. We drove a few hours. I was living
• 44:37
  Speaker 5: in Colorado. We drove a few hours out to the
• 44:39
  Speaker 5: desert for a weekend of camping and fishing for small
• 44:44
  Speaker 5: muth ass and pike on the Yampa River, like very
• 44:47
  Speaker 5: remote stretch of the Yampa River in northwestern Colorado. It
• 44:51
  Speaker 5: was mid September, so the river is like in prime shape,
• 44:55
  Speaker 5: low clear water was cooling off. Fishing was probably gonna
• 45:00
  Speaker 5: be very good. Right we got we get there, we
• 45:03
  Speaker 5: get camp set up. The forecast was like awesome for
• 45:06
  Speaker 5: the next couple of days. Half hour after we get
• 45:10
  Speaker 5: camp set up, the temperature drops like twenty degrees and
• 45:12
  Speaker 5: it just starts. The heavens cut loose and like we
• 45:18
  Speaker 5: watched the river go from like clear to muddy and
• 45:22
  Speaker 5: into flood stage and like like instantly.
• 45:25
  Speaker 3: And this wasn't forecasted.
• 45:26
  Speaker 5: One forecasted at all. And that that day luge just
• 45:31
  Speaker 5: like kept up all night long and I slept in
• 45:34
  Speaker 5: a puddle and a tent. We got up and left
• 45:36
  Speaker 5: in the morning without ever.
• 45:37
  Speaker 3: Making a cast.
• 45:38
  Speaker 5: Oh my awesome bachelor party. I'll never forget.
• 45:44
  Speaker 3: Did you guys at least drink a beer?
• 45:46
  Speaker 5: We did, but it was just so like because it was, Yeah,
• 45:50
  Speaker 5: you're like huddled around this like sputtering campfire, which eventually
• 45:54
  Speaker 5: it was horrible.
• 45:55
  Speaker 3: Yeah sounds.
• 45:56
  Speaker 5: We're just like, let's get this over with. The Definitely
• 46:02
  Speaker 5: the worst day I've ever had was that's probably fifteen
• 46:08
  Speaker 5: ish years ago. A group of friends, some couples, we
• 46:13
  Speaker 5: got together and went to Lapasse, which is in Baja
• 46:18
  Speaker 5: Baja Peninsula, just for like a vacation. We're gonna do
• 46:21
  Speaker 5: some fish in there. And a couple nights into the trip,
• 46:25
  Speaker 5: we went out to eat like a very fancy, high
• 46:29
  Speaker 5: end restaurant, and everyone had oysters at that like for
• 46:34
  Speaker 5: an appetizer at that dinner, and I was the one
• 46:38
  Speaker 5: who got the bad one.
• 46:40
  Speaker 2: Oh no.
• 46:41
  Speaker 5: And we had a trips. We had a fish guided
• 46:44
  Speaker 5: fishing trip scheduled for the next morning, picking us up
• 46:47
  Speaker 5: at five in the morning, and like a couple hours
• 46:49
  Speaker 5: after we got home, like I was asleep, woke up
• 46:53
  Speaker 5: and instantly like was sicker than I've ever been in
• 46:58
  Speaker 5: my life. Like I like when you hear people say
• 47:02
  Speaker 5: they felt like they were going to die, Like I
• 47:03
  Speaker 5: felt like I.
• 47:04
  Speaker 3: Was going to die.
• 47:06
  Speaker 1: And that went on all night.
• 47:08
  Speaker 5: But the guide show up at five in the morning.
• 47:11
  Speaker 5: I'm like, I'm not missing this trip and it's about
• 47:15
  Speaker 5: it's a little over an hour to get to this
• 47:17
  Speaker 5: place called Los Wertos, which means bay of the Dead,
• 47:20
  Speaker 5: which is very appropriate. Yeah, like almost crap my pants
• 47:25
  Speaker 5: in the van on the way there. We get in
• 47:28
  Speaker 5: the boat and I got a fever. I'm puking. I'm
• 47:30
  Speaker 5: like weak. I spent most of the trip curled up
• 47:33
  Speaker 5: in the fetal position in the bottom of the boat.
• 47:35
  Speaker 5: But like rallied later in the day and uh, I
• 47:39
  Speaker 5: caught a big rooster fish on a fly rod, which
• 47:43
  Speaker 5: was kind of the goal, the whole goal for me
• 47:45
  Speaker 5: of the trip. And I didn't even care, Like I
• 47:48
  Speaker 5: just saw it. Yeah, it's just like I did. It's
• 47:51
  Speaker 5: just like I was still so sick. I just didn't care.
• 47:54
  Speaker 5: So that that was the worst.
• 47:56
  Speaker 2: Oh yeah, well, you know we talked earlier. I said,
• 47:59
  Speaker 2: you know, it's hard for me to come up with
• 48:02
  Speaker 2: three the worst days of fishing because it's but now
• 48:05
  Speaker 2: that definitely qualifies what you got there.
• 48:07
  Speaker 4: But it wasn't the fishing. It was the.
• 48:09
  Speaker 5: Oyster's damn Mexican oyster.
• 48:13
  Speaker 4: I've got too one of them. I talked about not
• 48:16
  Speaker 4: too long ago.
• 48:17
  Speaker 2: My brother and I have been doing some netting on
• 48:21
  Speaker 2: the Arkansas River. We both got commercial licenses, and we've
• 48:23
  Speaker 2: been doing some catfish netting out there.
• 48:26
  Speaker 4: And it's too hot to do it right now.
• 48:28
  Speaker 2: We're scared we'll lose fish and from staying in the
• 48:32
  Speaker 2: staying in the net with the water temperature up so high,
• 48:35
  Speaker 2: So we're not doing that right now. But back right
• 48:37
  Speaker 2: before it got hot, we we're adding nets out and
• 48:41
  Speaker 2: we go and check them. And every time we were
• 48:44
  Speaker 2: running these nets, with the water conditions the way they
• 48:46
  Speaker 2: were that day, we were just smashing them and we
• 48:49
  Speaker 2: were catching one hundred pounds of fish, one hundred and
• 48:52
  Speaker 2: fifty pounds of fish every time we went. And then
• 48:56
  Speaker 2: we go out there and we pull up our net.
• 48:59
  Speaker 2: The first net, it's got fish in it, no bait.
• 49:02
  Speaker 2: We go to the second net, pull it up, it's
• 49:04
  Speaker 2: got fish and no bait. We go to the third one,
• 49:07
  Speaker 2: we pick it up and there's no fish and no
• 49:09
  Speaker 2: bait in there, So we just got to do.
• 49:13
  Speaker 4: A little figure in there.
• 49:14
  Speaker 2: Somebody's helping us. Somebody's helping us fish out now, so
• 49:19
  Speaker 2: we have we've laid a plan to catch them in
• 49:22
  Speaker 2: as soon as the the weather gets a little cooled off.
• 49:26
  Speaker 2: We're gonna maybe get some video or pictures of these
• 49:30
  Speaker 2: folks running. But I mean, all you gotta do is
• 49:33
  Speaker 2: just come ask I give them some fish. They ain't
• 49:36
  Speaker 2: got to steal them. But fortunately they left my net.
• 49:38
  Speaker 2: They didn't take it.
• 49:40
  Speaker 5: Now, as as a man of the law, is it,
• 49:45
  Speaker 5: what's the penalty.
• 49:46
  Speaker 2: For doing you know, I don't know.
• 49:48
  Speaker 5: A question for your friend we're about to talk to.
• 49:50
  Speaker 2: Yeah, it could be very well, couldn't be. But that
• 49:55
  Speaker 2: was not a That wasn't a good day of fishing,
• 49:57
  Speaker 2: because it's a lot of work, man. Anybody tell you,
• 50:00
  Speaker 2: the easiest thing about being commercial fisherman is telling somebody
• 50:04
  Speaker 2: you are one, because everything else is a lot of work.
• 50:08
  Speaker 2: But another time comes to mind, it really wasn't a
• 50:11
  Speaker 2: bad day fishing. It was just kind of an unusual
• 50:16
  Speaker 2: set of circumstances. My brother and I were fishing, were
• 50:20
  Speaker 2: trout fishing up on the Little Red River, and we
• 50:24
  Speaker 2: were had got we've been camped up there and we
• 50:27
  Speaker 2: wanted to go to a place that we caught fish
• 50:29
  Speaker 2: the day before. When we got there, there was an
• 50:31
  Speaker 2: older man an older woman, and they were already set
• 50:34
  Speaker 2: up there fishing. So we were just kind of waiting
• 50:37
  Speaker 2: them out, fishing up the river from them and waiting
• 50:40
  Speaker 2: for them to finally get through. And they're just pulling
• 50:42
  Speaker 2: fish after fish out of this hole into the boat,
• 50:45
  Speaker 2: but they're turning them back out. Then you know they've
• 50:46
  Speaker 2: caught way over their limit, but they they're releasing them.
• 50:49
  Speaker 2: They're not keeping any of them. And unfortunately or fortunately,
• 50:54
  Speaker 2: however you want to look at it.
• 50:55
  Speaker 4: I hooked. I hooked myself and I hooked up.
• 50:58
  Speaker 2: I put a little trail through my thumb, and we're
• 51:03
  Speaker 2: at this point we floated down the river and we're probably,
• 51:06
  Speaker 2: I don't know, fifteen yards from him, and they're looking
• 51:09
  Speaker 2: over the shoulder. They know what we're waiting, what we're
• 51:11
  Speaker 2: waiting on to do and trying to get in that spot.
• 51:14
  Speaker 2: And I told my brother, said, oh man, I got
• 51:16
  Speaker 2: hook in my hand. They turn around looking he said,
• 51:18
  Speaker 2: how bad is it? And I said it's really bad,
• 51:21
  Speaker 2: But it wasn't it was under it was just under
• 51:24
  Speaker 2: that under the skin. So I told him, I said,
• 51:26
  Speaker 2: get your pocket knife and cut it out. And they
• 51:28
  Speaker 2: both put the rods down and they're they're looking back
• 51:31
  Speaker 2: at us, watching and he walks up there and he
• 51:33
  Speaker 2: doesn't he knows what I'm doing because he looks at
• 51:36
  Speaker 2: it and he looks at me, like, you did, you
• 51:37
  Speaker 2: can pull that out. But he took his pocket knife
• 51:39
  Speaker 2: out where they could see it and he makes a
• 51:42
  Speaker 2: little cut like their like. Ah, I said, let's fish,
• 51:45
  Speaker 2: We'll go back to fishing. And I heard him say, Bertha,
• 51:48
  Speaker 2: let's go. They put the rods in the boat and
• 51:51
  Speaker 2: left and we got get there. Oh yeah, we caught Yeah,
• 51:54
  Speaker 2: we caught some fish for trout from rainbows.
• 51:59
  Speaker 4: That's for a fly fetish.
• 52:00
  Speaker 2: I was doing the evil spin casting back then.
• 52:03
  Speaker 3: Oh I still do that.
• 52:04
  Speaker 2: We're putting them in the boat though. That's good. But
• 52:08
  Speaker 2: that's two. That's that's that's the two that come to mind.
• 52:12
  Speaker 3: And stop having a bad day on the water fishing exactly.
• 52:16
  Speaker 1: We've got Chris on the line, Brent, whenever you want
• 52:18
  Speaker 1: to bring it in.
• 52:18
  Speaker 4: Oh nice.
• 52:21
  Speaker 2: Retired game warden, great friend. It comes from the state
• 52:24
  Speaker 2: of Indiana. It's home of Colonel Sanders, Michael Jackson, and
• 52:28
  Speaker 2: Chris Powell, and Chris Poell is joining us. Now, Chris,
• 52:33
  Speaker 2: are you there?
• 52:35
  Speaker 4: I'm here. What you got there?
• 52:37
  Speaker 2: Man?
• 52:39
  Speaker 11: Man, that is a sorry dog right there.
• 52:41
  Speaker 2: I'm telling you, Chris, I want to talk to you.
• 52:45
  Speaker 2: I want to talk to you about uh tell us,
• 52:47
  Speaker 2: tell the folks what you're retired from, and then tell
• 52:50
  Speaker 2: us what the main reason that we're calling today.
• 52:55
  Speaker 11: Yeah, I was.
• 52:56
  Speaker 12: I worked twenty eight years as an Indiana Conservation officer
• 53:00
  Speaker 12: and game warden for most of you. Some people out
• 53:05
  Speaker 12: there think I'm still an undercover.
• 53:06
  Speaker 11: Man.
• 53:08
  Speaker 4: I got that feeling myself.
• 53:11
  Speaker 12: I wish I wish I was the Only part that
• 53:14
  Speaker 12: I'm not getting is the paycheck we got to be.
• 53:16
  Speaker 12: Those guys got a big pay raise here h this
• 53:20
  Speaker 12: past year, and man, I always that money was still
• 53:22
  Speaker 12: hitting my bank account.
• 53:24
  Speaker 2: Tell me about Chris, Tell me about the National Houndsman
• 53:27
  Speaker 2: Alliance that you that you're working on.
• 53:31
  Speaker 12: Yeah, you know, it's kind of in the wake of
• 53:33
  Speaker 12: all the attacks that are coming on on the national level,
• 53:38
  Speaker 12: especially in Colorado right now. Houndsmen are always seemed like
• 53:43
  Speaker 12: they're about ten I say this, the hunting community is
• 53:47
  Speaker 12: usually about ten years behind the curve on on current
• 53:50
  Speaker 12: issues and technology and different things.
• 53:52
  Speaker 11: You can add another ten for the hound hunting community.
• 53:56
  Speaker 12: You know, we just, uh, we needed to get something
• 54:01
  Speaker 12: like this started for a long time, and with everything
• 54:04
  Speaker 12: going down in Colorado right now, there are a group
• 54:07
  Speaker 12: of guys that the group of houndsmen, men and women
• 54:11
  Speaker 12: that came together and said, man, it's time to pull
• 54:13
  Speaker 12: the trigger on this and get something rolling. And we're
• 54:17
  Speaker 12: trying to put together an organization that's going to be
• 54:21
  Speaker 12: representative from the West coast all the way to Maine
• 54:24
  Speaker 12: and all the way down to Florida and all the
• 54:26
  Speaker 12: way to the Southwest and houndsman in between.
• 54:29
  Speaker 11: So nothing's off the table. If you chase it, if
• 54:31
  Speaker 11: you like.
• 54:32
  Speaker 12: Turning a dog loose and chasing it, then uh, there's
• 54:35
  Speaker 12: going to be a spot for you in this organization.
• 54:39
  Speaker 2: Outstanding and that you're doing this with a couple of
• 54:42
  Speaker 2: other folks, am I right.
• 54:44
  Speaker 11: Oh yeah, yeah, we've got a we've got a whole
• 54:47
  Speaker 11: right now.
• 54:47
  Speaker 12: We're in steering committee phase, trying to put together bylaws
• 54:51
  Speaker 12: and and you know, make it a legitimate operation.
• 54:55
  Speaker 11: Uh.
• 54:55
  Speaker 12: That's that's one of the biggest issues facing Colorado, or
• 54:59
  Speaker 12: was facing College Colorado Houndsman is the fact that they
• 55:02
  Speaker 12: needed to retool their whole Hounsman organization to get everything
• 55:06
  Speaker 12: up and running and legal. When we find out all
• 55:08
  Speaker 12: across the country there's a lot of there's a lot
• 55:11
  Speaker 12: of clubs and things like that, but having the creds
• 55:14
  Speaker 12: and the documentation, the legal paperwork to actually be able
• 55:17
  Speaker 12: to be effective. There just aren't a lot of them
• 55:21
  Speaker 12: out there. So there's a few a few good ones.
• 55:24
  Speaker 12: And we've got the membership and the leadership from those
• 55:26
  Speaker 12: organizations on board, from state levels that are gonna that
• 55:31
  Speaker 12: are gonna jump in and give us a hand.
• 55:33
  Speaker 2: Oh outstanding. How long have you guys been working on
• 55:36
  Speaker 2: this project?
• 55:39
  Speaker 12: I wrote a proposal up about five years ago and
• 55:42
  Speaker 12: submitted it to another organization that didn't pick it up
• 55:46
  Speaker 12: and run it run with it, But we actually probably
• 55:51
  Speaker 12: kicked off about a month ago to really put some
• 55:55
  Speaker 12: legs and legs on her or put wheels on the bus,
• 55:57
  Speaker 12: so to speak.
• 55:59
  Speaker 2: Do you have any place where people can contact you
• 56:02
  Speaker 2: for more information or how to support it or be
• 56:05
  Speaker 2: a part of this.
• 56:07
  Speaker 12: Yeah, you can find us on Facebook right now in
• 56:09
  Speaker 12: Instagram under the National Houndsman Alliance, and we answer questions there.
• 56:15
  Speaker 12: We're trying to get things set up right now with
• 56:18
  Speaker 12: I mean, you got to do stuff legal.
• 56:20
  Speaker 11: Bret, Brent, you know that.
• 56:22
  Speaker 12: Yeah, And so we don't want to take people's money
• 56:27
  Speaker 12: and things like that until we've got everything set up
• 56:30
  Speaker 12: and have the attorney's paid.
• 56:32
  Speaker 2: Okay, so we can follow but we can follow along
• 56:34
  Speaker 2: and then find out when we'll be able to do that.
• 56:37
  Speaker 11: You bet, you bet, Chris.
• 56:39
  Speaker 3: I got a question for you. Those those dogs behind
• 56:42
  Speaker 3: you there, what are you hunting with those?
• 56:45
  Speaker 9: Uh?
• 56:45
  Speaker 11: That dog behind me?
• 56:46
  Speaker 12: I've got the trashiest dogs east of the Mississippi River.
• 56:51
  Speaker 11: They'll run about anything. The only thing I don't hunt
• 56:55
  Speaker 11: with them, I don't hunt. I do. Well, let's talk
• 56:59
  Speaker 11: about things I don't know.
• 57:00
  Speaker 12: Hunt hunt coons with I coon help with them, bear hunt,
• 57:05
  Speaker 12: line hunt, bobcats, things like that.
• 57:08
  Speaker 3: Cool.
• 57:08
  Speaker 12: The dogs that I've got out in New Mexico right now.
• 57:11
  Speaker 12: I've got a couple of dogs out there that are
• 57:12
  Speaker 12: hog dogs as well, and I'll use them for that
• 57:16
  Speaker 12: for a hog hunting.
• 57:17
  Speaker 11: But it's tough, man.
• 57:19
  Speaker 12: They don't know what they're getting turned loose on whenever
• 57:22
  Speaker 12: I whenever they take a ride in the truck.
• 57:27
  Speaker 3: That's cool.
• 57:28
  Speaker 2: You gotta you gotta hunt coming up pretty soon, don't you.
• 57:31
  Speaker 11: Yeah, we'll be headed out to New Mexico. I've been.
• 57:34
  Speaker 12: I've missed the early season in New Mexico due to
• 57:38
  Speaker 12: some family issues. I had to stick stick around here close.
• 57:41
  Speaker 11: To the house.
• 57:42
  Speaker 12: And but man, I'm telling you, September twentieth, they're gonna
• 57:46
  Speaker 12: have to like take the wheels off the truck to
• 57:49
  Speaker 12: keep me here. So I'm headed west to New Mexico
• 57:52
  Speaker 12: on September twentieth, and that opener starts September twenty fifth.
• 57:56
  Speaker 5: That's for bears or yeah, okay.
• 58:00
  Speaker 2: M hm, when are you leaving? Headed out there?
• 58:05
  Speaker 12: I'm gonna head out of here September twentieth, the twentieth.
• 58:09
  Speaker 11: Yep, I gotta hit. I gotta hit northern New Mexico.
• 58:12
  Speaker 12: Go to the ranch, pick up my dog's shorty gorm
• 58:15
  Speaker 12: with my dogs out there to guide bear hunters in
• 58:19
  Speaker 12: the early season. And man, they killed some brutes out there.
• 58:22
  Speaker 12: We're talking. We're talking old mature bears, the kind of
• 58:26
  Speaker 12: bears that need to be taken off the landscape.
• 58:28
  Speaker 11: No teeth, I mean, they were they were awesome.
• 58:32
  Speaker 2: Bear quickly, give me give me two good reasons why
• 58:36
  Speaker 2: you want to hunt bears with hounds.
• 58:40
  Speaker 7: Uh.
• 58:40
  Speaker 12: The first reason is is because it's fun. I mean,
• 58:43
  Speaker 12: it really is fun when you take a hound, and
• 58:47
  Speaker 12: you know, everybody talks about it being easy, even some
• 58:49
  Speaker 12: people in the hunting community that thinks it's not fair chase.
• 58:51
  Speaker 12: But when you consider the work that goes into developing
• 58:56
  Speaker 12: a hound, and that could start three generations back by
• 58:59
  Speaker 12: you know, a breeding that you made, and then you
• 59:02
  Speaker 12: raise those pups up generation after generation and see them
• 59:06
  Speaker 12: come about, I mean.
• 59:07
  Speaker 11: That's really rewarding.
• 59:08
  Speaker 12: The other thing is is it is hunting with hounds
• 59:11
  Speaker 12: is really the original fair chase method for hunting. With
• 59:16
  Speaker 12: hunting when we have a bear treat or a lion treed. Uh,
• 59:19
  Speaker 12: and even to some extents, you know the old bandido
• 59:22
  Speaker 12: like you like to call them. Yeah, you can be
• 59:24
  Speaker 12: pretty selective on whether you're taking a boar or sow
• 59:29
  Speaker 12: of a tom lion or a female lion, just because
• 59:32
  Speaker 12: you've got that opportunity. You're under the tree and you've
• 59:36
  Speaker 12: got that opportunity to really look that animal over and
• 59:39
  Speaker 12: make a really good decision. And I mean I've glass
• 59:43
  Speaker 12: bears and lions and stuff across big canyons.
• 59:47
  Speaker 11: It's tough. It's a lot tougher to.
• 59:49
  Speaker 12: Be able to do that, and when I'm hunting with
• 59:52
  Speaker 12: a hound, it really cuts that down a lot.
• 59:54
  Speaker 2: Yeah, it's the it's the original catch and release method
• 59:57
  Speaker 2: for sure, you bet, Chris. We're going to be watching
• 1:00:01
  Speaker 2: for the National Houndsman Alliance and any kind of news
• 1:00:03
  Speaker 2: coming up. Man, keep me up to speed on that
• 1:00:06
  Speaker 2: and I'll be sharing. Get it out to everybody. It's important.
• 1:00:09
  Speaker 2: It's an important cause. And you're a good guy. And
• 1:00:12
  Speaker 2: I know the folks that you're dealing with up they're
• 1:00:14
  Speaker 2: good folks too, and I want to help you and
• 1:00:16
  Speaker 2: we do too.
• 1:00:17
  Speaker 12: Yeah, well, I appreciate it. And you know, the main
• 1:00:20
  Speaker 12: thing is we're just gonna need everybody on board. We've
• 1:00:22
  Speaker 12: got to we've got to finally realize that the anti
• 1:00:26
  Speaker 12: hunting public and the people that are trying to take
• 1:00:28
  Speaker 12: our freedoms away are not gonna un rest, gonna rest
• 1:00:31
  Speaker 12: until they get it all and right now, Houndsman are
• 1:00:34
  Speaker 12: the ones that are under the most attack. So we
• 1:00:36
  Speaker 12: need we need all hands on deck. If I don't
• 1:00:39
  Speaker 12: care if you like hanging in a tree saddle, setting
• 1:00:42
  Speaker 12: a trap, or you know, fly fishing in the back.
• 1:00:45
  Speaker 11: Pond on the One Minute Fishing Show.
• 1:00:47
  Speaker 2: Exactly. I appreciate it, man, Thank you Chris, and we'll
• 1:00:51
  Speaker 2: be talking to you buddy.
• 1:00:53
  Speaker 3: Thanks, thanks Chris, talk you let.
• 1:00:57
  Speaker 1: Mister Phail, Yes, sir, what we get. We got a
• 1:01:00
  Speaker 1: few comments here. First, we have one from a from
• 1:01:04
  Speaker 1: an Alexis Reeves, Hey from the Arkansas State Capital. Love you,
• 1:01:07
  Speaker 1: Brent Reeves.
• 1:01:09
  Speaker 4: That's my boss.
• 1:01:11
  Speaker 2: That is the newly appointed Director of Public Affairs for
• 1:01:17
  Speaker 2: the Commissioner of State Lands in the state dark.
• 1:01:20
  Speaker 1: And oh cool, congrats Alexis.
• 1:01:23
  Speaker 2: That's good.
• 1:01:24
  Speaker 4: That's my gale.
• 1:01:25
  Speaker 1: Back to the worst days of fishing from Nick worst
• 1:01:28
  Speaker 1: day I've ever seen. Guy fell off the pier fishing
• 1:01:29
  Speaker 1: for walleye November, filled his full suit, his suitful, his
• 1:01:33
  Speaker 1: waiters full of water, and seconds came back up half
• 1:01:35
  Speaker 1: a minute later and his birthday.
• 1:01:38
  Speaker 3: Yeah, exactly. That's a rough time to fall in the
• 1:01:41
  Speaker 3: water November.
• 1:01:42
  Speaker 2: Yeah for real. But you can buy more clothes if.
• 1:01:44
  Speaker 1: You're Yeah, that's right. There was some some debate happening
• 1:01:47
  Speaker 1: in the comments for this one. What's everyone's favorite freshwater
• 1:01:51
  Speaker 1: fish to eat? That's from Tyler Ramsey.
• 1:01:53
  Speaker 4: Oh, Tyler, my no, doubt is blue gill.
• 1:01:56
  Speaker 5: Brim, yellow perch walleye great.
• 1:02:02
  Speaker 1: Uh yeah, we had we had Garrison saying referring to you,
• 1:02:06
  Speaker 1: Brandy seems to recall you saying on this Country Life
• 1:02:08
  Speaker 1: that it hurt him to use bluegill to catch flathead
• 1:02:10
  Speaker 1: since he likes bluegill better.
• 1:02:12
  Speaker 2: I'm telling you it was Uh. I was a it
• 1:02:15
  Speaker 2: was a dichotomy of sorts there. I couldn't figure out
• 1:02:18
  Speaker 2: what I wanted to do. And I told the guys
• 1:02:20
  Speaker 2: fishing with I said, Keith, this seems to be sacrilegious
• 1:02:24
  Speaker 2: to bait something that tastes wonderful to catch something that
• 1:02:27
  Speaker 2: tastes good.
• 1:02:30
  Speaker 4: So yeah, I was struggled with that.
• 1:02:32
  Speaker 1: That Carter is asking, Brent, if you have any tips
• 1:02:34
  Speaker 1: for fishing invasive black carp on the Mississippi.
• 1:02:37
  Speaker 2: Oh, man, you know I haven't fished on the Mississippi River.
• 1:02:41
  Speaker 2: That is It's huge. It's a goal of mine and
• 1:02:44
  Speaker 2: my brothers. I'm actually getting a boat. It's gonna be
• 1:02:46
  Speaker 2: big enough to get out there and do some do
• 1:02:48
  Speaker 2: some fishing. But man, I am totally ignorant of those
• 1:02:53
  Speaker 2: those carp and how to how to deal with them.
• 1:02:55
  Speaker 2: They're they're hadn't got a whole lot where we fish out.
• 1:02:59
  Speaker 2: We see them some, but we hadn't been dealing with
• 1:03:01
  Speaker 2: them very much. And my brother and I have only
• 1:03:04
  Speaker 2: been fishing on the Arkansas River commercially. We've been on
• 1:03:07
  Speaker 2: the Arkansas River hunting forever, but actually commercial fishing, we
• 1:03:10
  Speaker 2: haven't just within the last six months. So man, I
• 1:03:15
  Speaker 2: don't know, contact though, whoever, your Department of Wildlife, and
• 1:03:19
  Speaker 2: because they're gonna, I promise you they got a plan
• 1:03:21
  Speaker 2: to try to get rid of those things because they
• 1:03:23
  Speaker 2: are absolutely amendis.
• 1:03:26
  Speaker 3: Uh.
• 1:03:26
  Speaker 1: Noah says, my family bought about twenty five acres in Indiana.
• 1:03:30
  Speaker 1: They're a few decent prospects. He's never hunted anything larger
• 1:03:32
  Speaker 1: than a rabbit. Would my hand be down, Marlon? Thirty
• 1:03:35
  Speaker 1: thirty be fine? Or should I get a new gun?
• 1:03:37
  Speaker 4: They're thirty thirty is to kill more deer.
• 1:03:39
  Speaker 5: Than c Yeah, for deer on twenty five acres, that's
• 1:03:45
  Speaker 5: more than enough.
• 1:03:46
  Speaker 3: Yeah, thirty thirty fine.
• 1:03:48
  Speaker 5: Site that sucker in and go hunt.
• 1:03:51
  Speaker 4: Go get him.
• 1:03:52
  Speaker 1: Great, And let's see is this more for Brody and
• 1:03:55
  Speaker 1: Seth and also Spencer and Steve. But Eric's asking if
• 1:03:59
  Speaker 1: medy to raid, I will be providing or discussing regional
• 1:04:02
  Speaker 1: ret reports or deer reports in the upcoming months. I
• 1:04:04
  Speaker 1: don't know if Brodie or Seth, I know I don't
• 1:04:07
  Speaker 1: have some stuff.
• 1:04:08
  Speaker 5: I mean, yeah, we'll be given updates as the hunting
• 1:04:12
  Speaker 5: season goes on. Spencer would be the guy to asked
• 1:04:15
  Speaker 5: you about like regionally specific rut reports. I'm sure that
• 1:04:19
  Speaker 5: like the White Tail guys for.
• 1:04:21
  Speaker 1: Sure will be doing something in that or Yeah, the
• 1:04:23
  Speaker 1: Element guys are starting up our seasonal ret Fresh radio
• 1:04:25
  Speaker 1: podcast soon. So yeah, actually I think it might have
• 1:04:28
  Speaker 1: dropped yesterday. I think the first step was episode of
• 1:04:31
  Speaker 1: the season, So if you want to check that out.
• 1:04:32
  Speaker 1: They do a bunch of regional stuff.
• 1:04:33
  Speaker 3: And I will say.
• 1:04:34
  Speaker 1: Lastly, Tigers fan sixty eight eighty four says that he
• 1:04:39
  Speaker 1: wishes he could make the tailgate nann Arbor to check
• 1:04:41
  Speaker 1: Randall's Hubris.
• 1:04:43
  Speaker 5: Listen, look under Randall's shirt. He might be wearing some
• 1:04:48
  Speaker 5: kind of Ohio state jersey.
• 1:04:50
  Speaker 4: Oh Randall.
• 1:04:57
  Speaker 1: Yeah, but if anyone's listening to this meat eater, will
• 1:05:00
  Speaker 1: We'll be in ann Arbor for the game this weekend. Uh,
• 1:05:03
  Speaker 1: We're gonna have a booth there. People got Randall and
• 1:05:06
  Speaker 1: Spencer there cook and chili. Come say hi. Karen and
• 1:05:09
  Speaker 1: I will also be there. We'll be recording some trivia
• 1:05:11
  Speaker 1: at the crack of dawn, So if you're an early
• 1:05:14
  Speaker 1: early birding, come come watch us time local time.
• 1:05:16
  Speaker 2: There nine.
• 1:05:19
  Speaker 3: That sounds fun.
• 1:05:20
  Speaker 4: That's good. That's gonna be a good time.
• 1:05:22
  Speaker 1: Gray, Well, Brent, that's that's the show.
• 1:05:24
  Speaker 2: Hey, thank everybody. Thank you all for being Brodie, said
• 1:05:28
  Speaker 2: Corrin Field. Tesa and Corey the cameraman out there for TREESA,
• 1:05:33
  Speaker 2: thank you buddy. Thank y'all for watching and listening. Next week,
• 1:05:36
  Speaker 2: you're gonna have a whole lot better looking host. You
• 1:05:39
  Speaker 2: just look forward to that. Thank you, y'all. Be careful.