Latest / The MeatEater Podcast / Ep. 328: Test My Meat

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Ep. 328: Test My Meat · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat your podcast coming at you shirtless,
• 0:12
  Speaker 1: severely bug bitten in my case, underwear listening podcast. You
• 0:18
  Speaker 1: can't predict anything presented by first like creating proven versatile
• 0:24
  Speaker 1: hunting apparel from Marino bass layers to technical outerwear for
• 0:28
  Speaker 1: every hunt first light, Go farther, stay longer. Alright, eybody,
• 0:36
  Speaker 1: this isn't a podcast anymore. It's not a lab if
• 0:40
  Speaker 1: if that, if that wasn't true, than explained this to me.
• 0:43
  Speaker 1: Why do I have this lab coat? Because you're official Jice?
• 0:48
  Speaker 1: Jessice got his lab quote on We Now as promised,
• 0:52
  Speaker 1: we have taken as promised the previous episodes, we have
• 0:55
  Speaker 1: taken possession of and we didn't get an industry deal
• 1:00
  Speaker 1: on this expensive yeah, our very first piece of meat
• 1:03
  Speaker 1: lab equipment. Did they even cut us a deal? Cran, Well,
• 1:07
  Speaker 1: they cut us a deal? Oh wow? Seriously? Alright, so
• 1:14
  Speaker 1: we still got thousands sunk into this, but I'm gonna
• 1:17
  Speaker 1: give him a shot. Cut us deal from g R
• 1:19
  Speaker 1: Electric Manufacturing Company. We have the g R one? Do
• 1:28
  Speaker 1: we have that? And what one do we have? Chester
• 1:31
  Speaker 1: that one right there that you're looking at, but the
• 1:36
  Speaker 1: one fifty two? Ah? Or do we have both? I
• 1:41
  Speaker 1: think that. I think that it's both the same like machine,
• 1:47
  Speaker 1: but the Warner Bratzler this mechanism here where it actually shears.
• 1:53
  Speaker 1: Oh that's I think so, but I'm you know, I'm
• 1:57
  Speaker 1: not on that. Okay. So here we're running the what's that, Sean,
• 2:02
  Speaker 1: You sound real qualified? Yeah, exactly. Hey, we're running the
• 2:09
  Speaker 1: g R and the Warner Bradsler shearing machine exclusively distributed
• 2:17
  Speaker 1: by Tall Grass Solutions, Inc. Out Of Manhattan, Kansas. And
• 2:21
  Speaker 1: what this is is when someone comes and tells you
• 2:24
  Speaker 1: I shot a I shot a bucket. It was so tough,
• 2:27
  Speaker 1: my white you the dog wouldn't right you. Uh, we
• 2:31
  Speaker 1: can now put a numeric value to to wild game toughness.
• 2:36
  Speaker 1: Call him out on it. Chester the tester has been
• 2:42
  Speaker 1: so he's back at full circle. Yep, that was That
• 2:44
  Speaker 1: was your first nickname, right, it was? So he went
• 2:47
  Speaker 1: from Chester the Testerster was first. Well, I gotta tell
• 2:54
  Speaker 1: your story with a quick second. Kimmy Warriners here, Jimmy,
• 2:58
  Speaker 1: you know how tonight we were supposed to eat um
• 3:02
  Speaker 1: at the Timber Bar and Big Timber. But we're not
• 3:04
  Speaker 1: going anymore. We're gonna eat at my house. One day,
• 3:08
  Speaker 1: I barely knew Chester and me and Chester driving down
• 3:11
  Speaker 1: the road with my kids and we're going we're out
• 3:15
  Speaker 1: beaver trapping and we're going to get a bite to
• 3:17
  Speaker 1: eat at the Timber Bar. It's called the Timber Bar, right.
• 3:21
  Speaker 1: It's next to the Grand Hotel in Big Timber, So
• 3:26
  Speaker 1: it is the Timber Bar. Yeah, it's got a great
• 3:28
  Speaker 1: neon sign, barely New Chester. And I'd order taken to
• 3:31
  Speaker 1: calling them Chester the Molester, So I would say, well,
• 3:35
  Speaker 1: everybody does, right, just do you? You don't like the story.
• 3:38
  Speaker 1: It's a funny story, it's a great story. The nickname
• 3:42
  Speaker 1: really you know your store because mom doesn't like it. Listen,
• 3:49
  Speaker 1: this is the last time I'm gonna tell the story. Okay,
• 3:53
  Speaker 1: tell the story. Yeah, tell it fire away, Steve, I'm
• 3:56
  Speaker 1: saying to him, well, everybody probably calls you that, right,
• 3:59
  Speaker 1: like I just saw. I thought every Chester on the
• 4:00
  Speaker 1: planet went by that name. He says, well, no, it
• 4:04
  Speaker 1: actually never really happens. So we walk into the Timber Bar.
• 4:11
  Speaker 1: Outcomes the chef who wants to say hi. Mid fifties
• 4:15
  Speaker 1: mid fifties woman. Yeah, probably she comes out and say hi.
• 4:20
  Speaker 1: I say, we like do our greetings? I say, oh,
• 4:22
  Speaker 1: these are my kids, is my friend Chester. Imagine like
• 4:25
  Speaker 1: a nice Midwestern type looking but in the rocky, but
• 4:29
  Speaker 1: in the northern rock She she do just as well
• 4:32
  Speaker 1: in the Midwest. I say, this is my friend Chester,
• 4:36
  Speaker 1: and what does she say? Chester? She says Chester the molester. Chester,
• 4:44
  Speaker 1: like seconds after he told me no one calls him that.
• 4:47
  Speaker 1: Then I knew he was lying. I've only heard that
• 4:50
  Speaker 1: one other time and from a jud So we go background, ma'am.
• 4:57
  Speaker 1: Then he became Chester the Investor when he got heavy
• 4:59
  Speaker 1: into bid coin sold his bitcoin and became Chester the Divester.
• 5:04
  Speaker 1: Then he became Chester the Midwester, which is a favorite
• 5:07
  Speaker 1: of mine. Now back to cheddar ch. Now back to
• 5:13
  Speaker 1: Chester the tester, because he has learned how to run
• 5:16
  Speaker 1: our wild game. It's our meat, tenderness, cheerful. He was
• 5:22
  Speaker 1: also a Chester that um, no, he was investor, and
• 5:26
  Speaker 1: now he was Midwestern Uncle Chester. It was investor, divester,
• 5:33
  Speaker 1: Uncle chesty. Okay, it was brad Leoni named him because
• 5:38
  Speaker 1: Brad was I was. I was telling I was inviting
• 5:41
  Speaker 1: Brad to to pal paid Chester's packs. And when he
• 5:46
  Speaker 1: this is after Chester was had spent his whole life
• 5:49
  Speaker 1: rowing a boat. He was a professional fishing guide. So
• 5:53
  Speaker 1: he had to roll that damn boat all day and
• 5:55
  Speaker 1: he was saying how his pecks were getting depleted after
• 5:58
  Speaker 1: leaving that business, so I quit the quit the rowing
• 6:02
  Speaker 1: and lost aspects and started a lab here back to
• 6:07
  Speaker 1: chest of the testing. Now he's back to chest of
• 6:09
  Speaker 1: the test. The Warner brass or Sheer machine. What we're
• 6:12
  Speaker 1: gonna do this is gonna be an ongoing project like
• 6:14
  Speaker 1: we already have in the lineup. We have odd Dad,
• 6:16
  Speaker 1: which is universally regarded as like the toughest game meat.
• 6:20
  Speaker 1: Not doing it right now, but everybody that has an audient,
• 6:24
  Speaker 1: I'll tell you how tough it is. So we're gonna
• 6:25
  Speaker 1: do an odd Ad. I tried elk at my house, okay,
• 6:29
  Speaker 1: but we're gonna do it again here for everybody, for
• 6:32
  Speaker 1: everybody to listen to. We have a feral bull in
• 6:37
  Speaker 1: the lineup. Yeah, collected by one Cody Ferrying out of
• 6:41
  Speaker 1: New Mexico, and listeners can just send in how should
• 6:47
  Speaker 1: they do it? You know, we always making up those
• 6:49
  Speaker 1: email addresses that we got like fuck up old taxes,
• 6:52
  Speaker 1: Jermy at the meat eater dot com. Yeah, we could
• 6:55
  Speaker 1: do like test my meat. Okay at the meat eater
• 7:01
  Speaker 1: someone better. Okay, can you take a note to tell
• 7:03
  Speaker 1: the those guys that make that email address for test
• 7:08
  Speaker 1: my meat. Okay, send an email. We'll make sure it's
• 7:12
  Speaker 1: you can we make sure this is real by the time. Okay,
• 7:16
  Speaker 1: there's a neat it doesn't it? Okay, as you're listening
• 7:19
  Speaker 1: to this, this email address exists. Test my meat. I
• 7:25
  Speaker 1: feel so bad for Corey. Test my meat at the
• 7:27
  Speaker 1: meteor dot com. Please make it legal. Oh no, no, here,
• 7:31
  Speaker 1: let's do this. And what is the normal email address
• 7:35
  Speaker 1: meat eater at like meat eater at the meat eater
• 7:39
  Speaker 1: dot that's the normal thing. Okay, let's not make a
• 7:41
  Speaker 1: new email address the subject line, subject line, subject line
• 7:48
  Speaker 1: in all caps, test my meat. That way, Corey will
• 7:51
  Speaker 1: see it and he'll know to instantly forward it to Chester.
• 7:56
  Speaker 1: Are you Are you going to be able to manage this? No,
• 8:00
  Speaker 1: as I can guarantee you know, I mean to a
• 8:04
  Speaker 1: certain extent. Yeah, okay, not during the tournament season, Steve,
• 8:08
  Speaker 1: not during the tour. But you send an email says
• 8:11
  Speaker 1: test my meat, and then you make a pitch and
• 8:14
  Speaker 1: Chester will weigh at scientific merit with his backward hat on,
• 8:18
  Speaker 1: with his backward hat on as he'll put his goggles
• 8:20
  Speaker 1: on and read your email, and he will weigh the
• 8:23
  Speaker 1: scientific merit of the meat, and he will decide whether
• 8:28
  Speaker 1: he'll accept a sample. If he accepts a sample you
• 8:31
  Speaker 1: fired off in the mail, Chester, have we and you'll
• 8:34
  Speaker 1: get your own custom reading. You'll get your own custom reading.
• 8:37
  Speaker 1: So when people say, when you say this meat is
• 8:40
  Speaker 1: this buck was so tough? In fact, it was a
• 8:44
  Speaker 1: five point two, have we set a scientific sort of
• 8:48
  Speaker 1: have we decided what scale is tough? What scale is tender? Chester?
• 8:54
  Speaker 1: Because he read all the manual. Okay, all right, so
• 8:55
  Speaker 1: we had that. I'm handing it over to Chester, now,
• 8:57
  Speaker 1: Jester explained the machine. Sure, So, um, it's a sheer
• 9:02
  Speaker 1: force test and you basically core out. Would you take
• 9:07
  Speaker 1: a little core sample out of whatever you want to test,
• 9:10
  Speaker 1: Whether that's a peep, which will that's a marshmallow peep?
• 9:15
  Speaker 1: Save that? Yeah? Save that? Just do it, do it
• 9:18
  Speaker 1: your own way. But people know what to explain what
• 9:21
  Speaker 1: you mean by a peep? Yeah, not one of your friends. No, No,
• 9:24
  Speaker 1: this is a little easter This is a little easter
• 9:27
  Speaker 1: bunny that if anybody had easter baskets growing up, your
• 9:32
  Speaker 1: mother would put some little yellow or purple Easter bunny
• 9:36
  Speaker 1: marshmallows in there. YEA a kind of didn't know. It's
• 9:40
  Speaker 1: sparkly wild berry peeps. Sparkly wild berry um. They're really
• 9:45
  Speaker 1: really good toasted like a toasted marshmallow. Just a little
• 9:48
  Speaker 1: tip for everybody. Uh. But so we're gonna test the
• 9:54
  Speaker 1: peep and it should be pretty tender on this tenderness scale,
• 9:58
  Speaker 1: which is an international scale. Yeah, and we're doing we're
• 10:00
  Speaker 1: doing some simple things that everyone is very familiar with,
• 10:04
  Speaker 1: just to set to help set the scale correct. And
• 10:07
  Speaker 1: it's in kims. So let's say we test out this
• 10:11
  Speaker 1: peep and it ends up being around a two that
• 10:15
  Speaker 1: is tender. Let's say we tested this peep and it
• 10:19
  Speaker 1: ended up being around a four that is acceptable. Let's
• 10:24
  Speaker 1: say we tested it out and it ended up being
• 10:26
  Speaker 1: a six, that'd be one tough peep. Here's my here's
• 10:30
  Speaker 1: a question about the scale, because you're I feel like
• 10:32
  Speaker 1: you're doing there's two things happening with with how you're
• 10:37
  Speaker 1: treating the scale. On one hand, it's like you're you're
• 10:43
  Speaker 1: you're assigning an objective number to meet tenderness um, which
• 10:51
  Speaker 1: is which I applaud. But then for them to say
• 10:54
  Speaker 1: that a four to three is acceptable. Then you've entered
• 10:58
  Speaker 1: into subjectivity. So they're taking an objective scale but interpreting
• 11:03
  Speaker 1: it subjectively, which is annoying to me. Well, in grading meat,
• 11:07
  Speaker 1: I think they do that, Like if they're testing a
• 11:10
  Speaker 1: way Goo beef steak and they get a four, they're like,
• 11:14
  Speaker 1: you know, that's that's accepted, Like we can still send
• 11:19
  Speaker 1: this out, right, Yeah, I'm with you, Like the market will.
• 11:23
  Speaker 1: It's like the market will accept the market will accept it.
• 11:27
  Speaker 1: It feels somewhat. That feels that's feels somewhat it's subjective,
• 11:29
  Speaker 1: but it's also relative, like and I think that's what's
• 11:32
  Speaker 1: important about it is that it's relative to other carcasses
• 11:35
  Speaker 1: of the same species. So you're testing a bunch of
• 11:38
  Speaker 1: beef next to each other and and sort of grading
• 11:41
  Speaker 1: it against one another. So it's your lot, what's that?
• 11:45
  Speaker 1: It's your lot? So yeah, four cattle that come in
• 11:49
  Speaker 1: on the same truck from the same place, then I
• 11:52
  Speaker 1: could see testing one, right, But it's still we're dealing
• 12:00
  Speaker 1: with individual animals here for sure, And I think that's
• 12:03
  Speaker 1: what we're I mean, I will see, but I think
• 12:04
  Speaker 1: we're gonna see like drastic differences between same species individual animals,
• 12:10
  Speaker 1: and the peep isn't technically a species. The peeple Like,
• 12:12
  Speaker 1: I think we're gonna have a fairly universal reading regardless
• 12:15
  Speaker 1: of what color peep we actually run. This chess is
• 12:18
  Speaker 1: gonna quarter the peep out. Okay, uh, now explain one,
• 12:22
  Speaker 1: explain one more thing you. Here's the part that I
• 12:26
  Speaker 1: didn't recall because I watched people do this in the
• 12:28
  Speaker 1: lab with a with a breed. They were breeding wag
• 12:32
  Speaker 1: ou cattle with limousine cattle, and they were testing the
• 12:36
  Speaker 1: carcass attributes. I remember them cutting a little plugs out, correct,
• 12:41
  Speaker 1: But I forgot that. You then go and uh stick
• 12:46
  Speaker 1: the plug in the machine. I thought it was measuring
• 12:49
  Speaker 1: the forest required to cut out a plug, but the
• 12:52
  Speaker 1: plug is just preparing the sample. Correct. Um. Do you
• 12:56
  Speaker 1: want me to get into that talkers, Yeah, I think
• 13:00
  Speaker 1: you should walk us through doing a peep before we
• 13:02
  Speaker 1: get into some what we're gonna do today, because we're
• 13:05
  Speaker 1: trying to milk this out because it was so expensive.
• 13:07
  Speaker 1: If we if this machine was like we'd probably use
• 13:12
  Speaker 1: it this today and never talk about it again because
• 13:15
  Speaker 1: it was so damn expensive. We gotta do this. We're
• 13:18
  Speaker 1: gonna milk it out and slowly test up so later
• 13:22
  Speaker 1: when we look at the machine, we won't be like
• 13:24
  Speaker 1: else stupid. Yeah right, so we're just gonna get rolling today. Yeah.
• 13:29
  Speaker 1: So let's this, This little peep doesn't have muscle fibers.
• 13:36
  Speaker 1: If he did, we want to make sure we're taking
• 13:39
  Speaker 1: up as accurate of course samples as we can, so
• 13:43
  Speaker 1: they're all very uniform and similar. But it does not
• 13:46
  Speaker 1: matter that much with this guy. For this meat, for example,
• 13:51
  Speaker 1: you want to be taking the course a core sample
• 13:55
  Speaker 1: in parallel with the grain, so when you're you stick
• 13:58
  Speaker 1: it in the machine, you're sharing it perpendicular across the grains,
• 14:04
  Speaker 1: so you get an even tests. So so you're cut
• 14:07
  Speaker 1: you the machine is like, yeah, it'd be like if
• 14:10
  Speaker 1: you're slicing a roast up and your nice passing through
• 14:13
  Speaker 1: your probably when you slice the roast up, your knife
• 14:15
  Speaker 1: is passing through cross grain correct ye, And a lot
• 14:19
  Speaker 1: of the times when you bite into it you potentially
• 14:22
  Speaker 1: be biting cross grains. So that's why they have it
• 14:24
  Speaker 1: like that. Um. Another key thing to factor in when
• 14:28
  Speaker 1: we're doing these tests, as you have to cook the
• 14:30
  Speaker 1: meat evenly. Let's say we had an elk sitting there
• 14:34
  Speaker 1: and we had an antelope sitting there. You want to
• 14:36
  Speaker 1: make sure you're between them. You want to make sure
• 14:39
  Speaker 1: the center of that meat is cooked the same or
• 14:43
  Speaker 1: else you're not going to have an accurate test. And
• 14:45
  Speaker 1: then you have to let it sit in the fridge
• 14:47
  Speaker 1: overnight and kind of let things settle and harden up,
• 14:52
  Speaker 1: and then take your core samples. You'll get a better
• 14:54
  Speaker 1: core sample that way. So when you when you folks
• 14:57
  Speaker 1: out there start sending uh meat to Chester, um, we
• 15:03
  Speaker 1: will be do it. We'll do this exact procedure. If
• 15:06
  Speaker 1: you accept the sample, you'll like, couldn't do a certain temperature,
• 15:11
  Speaker 1: let a chill overnight, right, and it'll be it'll line
• 15:14
  Speaker 1: up with the same treatment every piece of meat, correct,
• 15:19
  Speaker 1: any signed, any science stuff. You want to make sure
• 15:22
  Speaker 1: you're doing everything the same way, or else you're gonna
• 15:25
  Speaker 1: get really varying results. You know. That's what I always say, Hey,
• 15:32
  Speaker 1: what's cross grain on a peep? That's what he's saying.
• 15:35
  Speaker 1: He's were just just to set the just to give
• 15:38
  Speaker 1: people a because everybody has had a peep, so we
• 15:42
  Speaker 1: can't do that. But we're gonna give people, for instance,
• 15:45
  Speaker 1: a peep is blank, and then we can march from
• 15:48
  Speaker 1: there and start testing once we have like a we're
• 15:51
  Speaker 1: just trying to establish a baseline with people off a
• 15:53
  Speaker 1: universally recognized substance. So I'm gonna cut cut this peep
• 15:56
  Speaker 1: up here, and it's like Easter coming up. I'm not
• 15:59
  Speaker 1: gonna use is the core sample? Can I interrupt you
• 16:01
  Speaker 1: real quick? I'm in a bit of hot water. Ah,
• 16:06
  Speaker 1: Wisconsin kind of screwed me because they made youth Turkey
• 16:09
  Speaker 1: season on Easter. I didn't check to I just like
• 16:13
  Speaker 1: made the trip for my kids, like with minus their mom,
• 16:19
  Speaker 1: and then it was pointed out to me that it
• 16:22
  Speaker 1: was easter. Yep, hot water. I can get a lot
• 16:30
  Speaker 1: of people pointed out to get a very nice way.
• 16:38
  Speaker 1: I've heard it doing a lot of work. Well, should
• 16:43
  Speaker 1: we go for it. I'm not going to use the
• 16:46
  Speaker 1: core sample for this, just because I don't want to.
• 16:50
  Speaker 1: I don't want to get it all to do the meat.
• 16:54
  Speaker 1: So we'll just use the knife here, just just cutting
• 16:58
  Speaker 1: the man. If you thought people were miffed that we
• 17:01
  Speaker 1: did a whole thing on flint and napping without being
• 17:03
  Speaker 1: able to see what we were talking about, that same
• 17:07
  Speaker 1: crowd is going to be miffed about this Chesters slicing
• 17:11
  Speaker 1: up the peep It's stuck to his glove. It's stuck
• 17:16
  Speaker 1: to his lab coat because he's got his goggles on. Yeah,
• 17:21
  Speaker 1: this is getting more and more scientific. About a minute,
• 17:25
  Speaker 1: he's cut the core. Can you can I see the cord?
• 17:28
  Speaker 1: Can you hit me the court? I want to describe
• 17:29
  Speaker 1: the cord to people. This thing is sticky, so I'm
• 17:34
  Speaker 1: afraid it's gonna affect the results. Yep, just give us
• 17:38
  Speaker 1: bad reading. If it doesn't work, we'll clean it up
• 17:42
  Speaker 1: with some rubbing alcohol. That's a lab type thing. I
• 17:46
  Speaker 1: was looking for it, and then we'll go on to
• 17:49
  Speaker 1: the whitebread. So the core that he's Chester has looks
• 17:53
  Speaker 1: like a shotgun choke. It's got the textured and textured
• 17:57
  Speaker 1: like a shotgun choke. But it's just a cylinder, a
• 18:00
  Speaker 1: sharp cylinder, and I think that's about a centimeter right.
• 18:02
  Speaker 1: Once you say cal cut a centimeter plug. Yeah, your
• 18:07
  Speaker 1: machine on, it's on. It's ready to roll. There's this
• 18:10
  Speaker 1: emergency shut off buttons. Okay, if things go to hell.
• 18:15
  Speaker 1: If things go to hell, Chester is gonna punch that
• 18:17
  Speaker 1: emergency shut off button. Chester. I don't want to panick you,
• 18:22
  Speaker 1: but your knife is kind of in the way of
• 18:23
  Speaker 1: that emergency shut off, so we could end up with
• 18:25
  Speaker 1: another accident. You're gonna just discussed workers complement a moment again.
• 18:29
  Speaker 1: You're already gonna be in some dire situation and then
• 18:32
  Speaker 1: go to hit that and then gash your hand further
• 18:35
  Speaker 1: on your knife. Okay, so it's loaded up. Chester will
• 18:39
  Speaker 1: now hit Wow, that is a real serious emergency shut off. Breath, Okay,
• 18:45
  Speaker 1: hit the do we want to take a few peep
• 18:47
  Speaker 1: core sample tests so we get a mean no, no,
• 18:50
  Speaker 1: I see Now that was the most scientific thing I've
• 18:53
  Speaker 1: heard all Day's gonna throw the switch? He threw the switch.
• 18:57
  Speaker 1: It's sheering what this thing runs at a hell of
• 19:01
  Speaker 1: a pace. If you blinked, you'd be able to wait
• 19:05
  Speaker 1: and then still see it. So that is point five
• 19:10
  Speaker 1: six ms. So if people know a peep, if you're
• 19:16
  Speaker 1: trying to describe to someone, Let's say you're trying to
• 19:18
  Speaker 1: describe to an alien who's never had a peep and
• 19:24
  Speaker 1: you'd say to him, yeah, it's real. Uh well, let
• 19:27
  Speaker 1: me just tell you it's a point five six jester.
• 19:32
  Speaker 1: How scientific is it to eat the sample as you're
• 19:34
  Speaker 1: doing the test. I've done that because that's what that's
• 19:38
  Speaker 1: what he's come on. You ever been in a lab,
• 19:42
  Speaker 1: That's what you do when you're done testing a material. Okay,
• 19:45
  Speaker 1: so peep is point five six Chester. Do you think
• 19:46
  Speaker 1: we should move on to the bread or just go
• 19:48
  Speaker 1: right into a prong horn? Oh? I want to see
• 19:50
  Speaker 1: white bread. I think we try bread. The bread will
• 19:55
  Speaker 1: cleaned some of that peep out of the just a
• 19:59
  Speaker 1: quick well, no, here's a quick tip for people. I've
• 20:03
  Speaker 1: been doing it lately and it works phenomenally. Well. You
• 20:05
  Speaker 1: know when you're grinding. When you're grinding uh burger m,
• 20:10
  Speaker 1: you get done and there's always that right. Then you
• 20:12
  Speaker 1: go to clean it and you always have that handful
• 20:15
  Speaker 1: that then like the next morning whatever, make a patty.
• 20:19
  Speaker 1: You know, you don't know what to do with it,
• 20:20
  Speaker 1: right because it came out in the end, uh or
• 20:24
  Speaker 1: like stuff and sausage into casings, you always get that
• 20:26
  Speaker 1: little bit of bulk stick some old bread there. The
• 20:31
  Speaker 1: fire down the whole and it pushes out what's left,
• 20:36
  Speaker 1: and then when you clean it, you just got some
• 20:37
  Speaker 1: old bread in there instead of having like more ground meat.
• 20:40
  Speaker 1: You gotta deal with yep. What do you think about that?
• 20:42
  Speaker 1: What do you put in there. But what's that said?
• 20:45
  Speaker 1: What are you putting there to get the old bread out?
• 20:47
  Speaker 1: Piece of meat? Then you got yourself a couple more eggs.
• 20:55
  Speaker 1: And some people don't realize it, but that's where the
• 20:57
  Speaker 1: sandwich came from. The sandwich something. The sandwich was invented.
• 21:01
  Speaker 1: You need your core? Thank you? All right? Okay, Chester's
• 21:05
  Speaker 1: now taking a core sample out of a hunk of
• 21:08
  Speaker 1: Joe blow. Now when I said get bread, I was
• 21:11
  Speaker 1: pictured you can like white bread. You know. The problem
• 21:14
  Speaker 1: is I just realized you can't get a core off it.
• 21:17
  Speaker 1: You have to get it pretty sliced. You have to
• 21:19
  Speaker 1: go to the wonderbread factory. And right before they don't
• 21:22
  Speaker 1: do it. Yeah, isn't it hard to picture? It's almost
• 21:28
  Speaker 1: like it's it's like it's like made slice yeah, cartoon yeah,
• 21:36
  Speaker 1: and spits out slices exactly. I can promise you the
• 21:41
  Speaker 1: people at the Wonderbread factory would be like they would
• 21:43
  Speaker 1: hit the emergency stopped button if you said, don't slice it. See,
• 21:51
  Speaker 1: you know what it's like. He predicted the problem that
• 21:53
  Speaker 1: we were about to have. Now we guys, for the record,
• 21:56
  Speaker 1: we have bread stuck in our course. Cutter. It's this
• 21:59
  Speaker 1: isn't made for bread when you're when you guys are
• 22:04
  Speaker 1: making uh sausage and you're running through the stuffer. Uh,
• 22:09
  Speaker 1: how do you get the final meat out of the tube?
• 22:11
  Speaker 1: Plastic wrap? What do you mean? You take like a
• 22:14
  Speaker 1: three ft long piece of wrap and you put it
• 22:18
  Speaker 1: down and the auger will pull it and it pushes
• 22:21
  Speaker 1: it through, pushes the rest of it through like on
• 22:24
  Speaker 1: a grinder or in the stuffer. It creates a little
• 22:26
  Speaker 1: ball and it pushes it out. I don't understand. I
• 22:29
  Speaker 1: don't know how to better describe. I do something that
• 22:32
  Speaker 1: I wouldn't do in front of anybody, Okay, where I
• 22:38
  Speaker 1: blow it through. Yeah, that's what chest I trying to
• 22:41
  Speaker 1: do with that. So but explain what you're talking about.
• 22:43
  Speaker 1: So we take a piece of like like your box
• 22:45
  Speaker 1: of plastic wrap you have, we're talking using this stuff exactly.
• 22:49
  Speaker 1: So we un crank it, you know, back up to
• 22:52
  Speaker 1: the top, and then we put a ball of plastic wrap,
• 22:55
  Speaker 1: like you just pull plastic wrap off the you know,
• 22:58
  Speaker 1: off the dispenser, and hours are pretty big, you know,
• 23:00
  Speaker 1: so it's like maybe wide, so it's twice as wide
• 23:03
  Speaker 1: as a home piece of plast crap. And we'll pull
• 23:05
  Speaker 1: like a three ft chunk, slice it off and throw
• 23:08
  Speaker 1: it kind of ball it up and throw it in
• 23:10
  Speaker 1: the stuffer. And when you crank it down, because it's
• 23:12
  Speaker 1: plastic wrap, it changes its shape and it will extrude
• 23:16
  Speaker 1: that last bit of me. Yes, and we do it
• 23:19
  Speaker 1: with the grinder too. So well when you're grinding me,
• 23:22
  Speaker 1: why you not knowingly because we've covered this like three
• 23:25
  Speaker 1: years ago, almost not understood. Then either sausage suffer even
• 23:33
  Speaker 1: if it's empty. I mean, if it's empty, there's nothing
• 23:36
  Speaker 1: to get out of it, Steve, because the two yes, yes,
• 23:40
  Speaker 1: because there's a pressure chamber is empty. Yeah. Yeah, they're
• 23:43
  Speaker 1: the air pressure behind it's gonna push it out. It's
• 23:45
  Speaker 1: right there, hot. Yeah, on your grinder. You gotta be yeah,
• 23:50
  Speaker 1: you gotta be on your game. Yeah, because you'll get
• 23:52
  Speaker 1: a little tiny chunks of plasts. Well, so with the grinder,
• 23:55
  Speaker 1: we we pull the front and pull the blade. So
• 23:59
  Speaker 1: we pulled the blade, eat off and then put it
• 24:02
  Speaker 1: put the thing back on and then run plastic wrap
• 24:05
  Speaker 1: through it and the auger grabs it and pushes the
• 24:07
  Speaker 1: rest of that meat out and same deal. Like mostly
• 24:10
  Speaker 1: it's air pushing exactly, It's just air pushing it out. Yeah, okay,
• 24:14
  Speaker 1: we're gonna check back in with chest with the tester.
• 24:16
  Speaker 1: We now have a ferry. Oh you got a course
• 24:18
  Speaker 1: sample the loafer briery. Not great looking course sample. Oh no,
• 24:23
  Speaker 1: what are you talking about. It's like it it looks
• 24:26
  Speaker 1: like a piece of like a goose dropping. Yeah exactly.
• 24:29
  Speaker 1: I mean it doesn't squishing it and making it more
• 24:31
  Speaker 1: dense like that, that'll affect the results. Man, well ship
• 24:37
  Speaker 1: fill down there. It's like, here comes Phil with his logic. Listen,
• 24:41
  Speaker 1: I got season my science class. I passed. Oh even so,
• 24:48
  Speaker 1: you know if you went and bought a really low
• 24:51
  Speaker 1: quality one dollar loaf, okay, so this is a loaf
• 24:57
  Speaker 1: of what the what would they call that? They're not
• 24:59
  Speaker 1: calling it French? Are they calling it her French bread? Okay,
• 25:03
  Speaker 1: but at one dollar loaf of French bread at Walmart,
• 25:08
  Speaker 1: it is twice as tender as a peep. Now, I
• 25:15
  Speaker 1: just want to point out that we're testing the interior.
• 25:18
  Speaker 1: We're testing the bread guts. We're not testing the exterior, which,
• 25:22
  Speaker 1: by the way, is generally what people associate with the
• 25:25
  Speaker 1: toughness of bread is the crust of the bread, not
• 25:28
  Speaker 1: talk about the bread. You don't You don't hear people
• 25:29
  Speaker 1: talk about artists and bread, how it's hard to chew
• 25:31
  Speaker 1: and stuff like that. Yeah, I guess yeah, like a
• 25:33
  Speaker 1: Sheboygan hard rolls. I think a very regionally specific piece
• 25:41
  Speaker 1: of bread. That's what I had in mind. So the scene,
• 25:43
  Speaker 1: the scene is now set, and we're ready to just
• 25:45
  Speaker 1: concentrate now extrictly on game meat for the red for
• 25:48
  Speaker 1: the rest of the life of this machine. Eight. Just
• 25:51
  Speaker 1: so you know, you've all had a loaf of French
• 25:54
  Speaker 1: bread before. A loaf of French bread comes in at
• 25:57
  Speaker 1: point to seven. Toughness, A peep comes in at point five,
• 26:04
  Speaker 1: six or eight, I think toughness. So we're not documenting
• 26:07
  Speaker 1: these numbers. We can scratch that down because someone scratch
• 26:12
  Speaker 1: that Phil, What are you doing down there looking for
• 26:15
  Speaker 1: a pen? I got it. I feel like it should
• 26:18
  Speaker 1: be like in a document now exactly. We need a
• 26:20
  Speaker 1: spreadsheet because you know what, whoever can said, should we
• 26:25
  Speaker 1: whoever sends in the Chester the toughest piece of meat
• 26:27
  Speaker 1: wins a prize. Oh boy, And don't get creative and
• 26:33
  Speaker 1: send in like your homemade jerky. By the way, like,
• 26:35
  Speaker 1: don't because we can't do we can't do exactly. You
• 26:38
  Speaker 1: gotta send in the hole muscle roasts. Yeah, or or
• 26:40
  Speaker 1: we should do like whoever sends in like a specific animal,
• 26:45
  Speaker 1: like the most tender white tail. We'll give a prize
• 26:49
  Speaker 1: for the most tender meat that comes in and a
• 26:52
  Speaker 1: prize for the toughest meat that comes in. What about
• 26:55
  Speaker 1: a trophy? Are we a petrophy? It's gonna be raised
• 26:58
  Speaker 1: on a farm of my bad? Yeah, well no, we
• 27:01
  Speaker 1: just got It's gotta be an honesty system, you know,
• 27:04
  Speaker 1: because you gotta submit. You gotta pitch Chester on your
• 27:07
  Speaker 1: meat when you say test my meat. Good picture of
• 27:09
  Speaker 1: the animal would be nice. It would be interesting to
• 27:12
  Speaker 1: test farm raised game animal versus truly wild ones. At
• 27:16
  Speaker 1: some point you just uh, you know, like go out
• 27:20
  Speaker 1: to Uncle Jeffson whack bambi in the alfalfa field versus
• 27:25
  Speaker 1: you're trying to do that to win the prize. Well,
• 27:28
  Speaker 1: I think just all these comparisons, right, once we build
• 27:30
  Speaker 1: up our data, this is gonna be oh right, I
• 27:33
  Speaker 1: think that's a great one. White tail home range of
• 27:38
  Speaker 1: probably like a mile born in May, killed in October,
• 27:41
  Speaker 1: lived on Uncle Jeff's alf alfa field. Probably never was
• 27:44
  Speaker 1: more than a hundred yards away from Yeah, from this
• 27:47
  Speaker 1: author the hedge. Yeah, what's he score? Yeah? Blueing teal
• 27:52
  Speaker 1: that hatches in July gets shot in September. That I
• 27:56
  Speaker 1: can't we got. I really am looking forward to doing
• 27:58
  Speaker 1: some duck. Were we at now? Chest? You're ready to
• 28:01
  Speaker 1: pull a corps? You guys ready for the official first test? Here?
• 28:06
  Speaker 1: We've been ready? Yeah? What what is it? So? This
• 28:09
  Speaker 1: is antelope? Steve gave it to me yesterday, pronghorn. It
• 28:16
  Speaker 1: was a medium buck. Did you run it for five miles? Him? Okay,
• 28:25
  Speaker 1: not know what hit him? He was eating and me
• 28:29
  Speaker 1: and my boy bushewa acting from a haystack. I had
• 28:34
  Speaker 1: no idea what was coming zero and didn't take a step.
• 28:39
  Speaker 1: That's good context. I can tell you this to yards.
• 28:45
  Speaker 1: Never took a step, didn't know what was coming a
• 28:48
  Speaker 1: medium sized box. So definitely a few years old. Uh,
• 28:53
  Speaker 1: opening day. His life was gone before the retoil recoil
• 28:57
  Speaker 1: settled on your shoulder. Opening day? What was the day? Like,
• 29:00
  Speaker 1: what's the you know the date? August whenever the held
• 29:03
  Speaker 1: Montana's Antlope opener was last year? No? No, it's October
• 29:07
  Speaker 1: of opening of general fire open opening of opening day
• 29:10
  Speaker 1: of Antalope firearm, and we're gonna put down there that
• 29:13
  Speaker 1: it was drizzling, and we got to be clear. This
• 29:16
  Speaker 1: is a prong horn, which is a goat antalope, not
• 29:18
  Speaker 1: like a true antelope, because we're probably gonna test some
• 29:21
  Speaker 1: of those American prong horn commonly known and still known
• 29:25
  Speaker 1: by all Western regulations I believe as the antelope an
• 29:30
  Speaker 1: capra americana. Al Right there, you gotta thank you. So
• 29:33
  Speaker 1: that's this, that's the kind of science I've been waiting
• 29:36
  Speaker 1: for all This is a loin. So what we want
• 29:39
  Speaker 1: to do is typically you know, or all the time.
• 29:44
  Speaker 1: I know. I said it's a lab, but it's also
• 29:45
  Speaker 1: still a podcast. Okay, So the muscle grain is going
• 29:51
  Speaker 1: to be running long wise long ways here on this.
• 29:55
  Speaker 1: So we're gonna cut out one inch little cuts here,
• 30:00
  Speaker 1: and then we'll take a core sample running parallel with
• 30:03
  Speaker 1: the grain, got it, And we'll do six of them,
• 30:06
  Speaker 1: and we're gonna test all six and who's gonna be
• 30:09
  Speaker 1: right in these? And then we'll come up with the average.
• 30:13
  Speaker 1: And that's how tender this guy will be. Are you
• 30:16
  Speaker 1: measuring your one inch cut? Uh? No, just jester, I'm
• 30:20
  Speaker 1: gonna say that. We'll do three do three. Yeah, because
• 30:24
  Speaker 1: when I was watching those people do the waygoo limousine
• 30:28
  Speaker 1: cow cross breed, they were doing three. Okay, he's slice
• 30:34
  Speaker 1: kind of get a slice that, Chester, I don't know.
• 30:37
  Speaker 1: It's give me a little thin slice. Why you cut that?
• 30:39
  Speaker 1: It's maybe hungry? Just pretty salt on there yet, I
• 30:45
  Speaker 1: have a little put a little salt. We have salt
• 30:48
  Speaker 1: on it. We're gonna talk about that. That changes right
• 30:53
  Speaker 1: now for you Chester. Do you wait? There is salt
• 30:56
  Speaker 1: on it? No salt, no salt. Okay, so what we
• 31:00
  Speaker 1: got because we're only doing three, we only need to
• 31:03
  Speaker 1: make one of these cuts. But this muscle grain is
• 31:06
  Speaker 1: running kind of this way. So I'm going to take
• 31:11
  Speaker 1: course samples out of this being bam and booms. Exactly
• 31:20
  Speaker 1: is it normal to be able to wipe your hands
• 31:22
  Speaker 1: on your lap coat? That's what it's there for. Jesse,
• 31:27
  Speaker 1: you need a little poker to get your cores. Well,
• 31:29
  Speaker 1: he has a lollipop stick that seems to make a
• 31:32
  Speaker 1: legit poker. It's like true to the true to diameter,
• 31:37
  Speaker 1: so it shoves it out real nicely. Nice. Hey, this
• 31:40
  Speaker 1: is an important question. What kind of meat is this? Backstrap?
• 31:44
  Speaker 1: Otherwise known as loin specifically short loins. Do you know
• 31:49
  Speaker 1: when I was a kid, we didn't like we had
• 31:52
  Speaker 1: we called it, we called the backstraps. There was inside
• 31:57
  Speaker 1: and outside tender loins, was the Norman Clay true and
• 32:01
  Speaker 1: my when I was a kid in Michigan. Right, that's
• 32:03
  Speaker 1: very confusing, the inside tender loins and the and then
• 32:06
  Speaker 1: people would call the the loins, the tenderloins, the outside tenderloins.
• 32:10
  Speaker 1: They still have that issue with um with pork loin,
• 32:13
  Speaker 1: like people consistently referring to it like as outside tenderloin.
• 32:18
  Speaker 1: Like that's how you end up with the tender loin
• 32:19
  Speaker 1: sandwich that's actually made out of a pork loin as
• 32:22
  Speaker 1: opposed to a tenderloin. In my opinion, that's the only
• 32:24
  Speaker 1: way to eat a tender loin, Like, I'd rather have
• 32:27
  Speaker 1: it smashed and fried. Right, there's like a pork chop, John, Yeah,
• 32:31
  Speaker 1: I mean there's no no real flavor there. There's not
• 32:35
  Speaker 1: enough fat. And if I'm eating a pig, I want fat. Yeah,
• 32:40
  Speaker 1: there can be fat, but unfortunately that's well that's a
• 32:43
  Speaker 1: whole separate lab based podcast. We discussed the fat content
• 32:48
  Speaker 1: levels of various and assorted wr Next Machine, Yeah, seventy dollars. Yeah.
• 32:55
  Speaker 1: You know, we were doing this house of oddities to
• 32:57
  Speaker 1: to secure some land access, but now we're just gonna
• 33:00
  Speaker 1: use it to secure some m Okay. Chester is loading
• 33:05
  Speaker 1: in a piece of American pronghorn backstrap off a medium
• 33:12
  Speaker 1: sized buck bush whacked from a haystack. Never knew what
• 33:18
  Speaker 1: hit him. Two point seven I'm guessing, Oh that is tender.
• 33:26
  Speaker 1: That is some tender. One three three one market down
• 33:30
  Speaker 1: as one point three three. My elk was two point
• 33:33
  Speaker 1: five point three three dang no one point three Yeah,
• 33:40
  Speaker 1: that's what I'm saying. One point three three. That's the
• 33:41
  Speaker 1: first test, first ever test, one point three three. And
• 33:44
  Speaker 1: we're doing six tests. This is gonna do three off
• 33:48
  Speaker 1: this and you're supposed to do six, but I watched
• 33:51
  Speaker 1: them do three. We're gonna do three an average, and
• 33:54
  Speaker 1: then we'll log it. And and uh, Sean had interesting
• 33:57
  Speaker 1: that if a good scientific experiment about toughness go ahead.
• 34:03
  Speaker 1: About the geese, Oh yeah, it'd be great to have
• 34:07
  Speaker 1: banded birds. If someone would send in like a you know,
• 34:11
  Speaker 1: a confirmed banded bird. I can't imagine there would be
• 34:14
  Speaker 1: anything more tough than like a fifteen year old Canada
• 34:17
  Speaker 1: goose and you know it's fifteen years old. Then we
• 34:20
  Speaker 1: can run that through there. You might win, you might
• 34:23
  Speaker 1: win the trophy number yeah, oh, test number two here
• 34:28
  Speaker 1: it goes. What So that was the one because that
• 34:34
  Speaker 1: was the one that was towards the outside. Let let
• 34:37
  Speaker 1: me explain it to people. So you know, when you
• 34:41
  Speaker 1: cook a chunk of meat, right, the inside is more
• 34:44
  Speaker 1: red or pink, the outside is more cooked. When Chester
• 34:48
  Speaker 1: ran his cores, he had one core veer over into
• 34:54
  Speaker 1: the cooked into the roast, so to speak, and that
• 35:01
  Speaker 1: piece scored a what two two point two six, two
• 35:06
  Speaker 1: point to six, whereas the very rare middle scored a
• 35:13
  Speaker 1: one point three three. Right, wouldn't I mean, do they
• 35:18
  Speaker 1: give you like a method to how you're supposed to
• 35:21
  Speaker 1: cook this? When I watched them doing it the lab,
• 35:23
  Speaker 1: they were doing it on these little electric grills with
• 35:25
  Speaker 1: these real fancy probes, these temperature probes, and them real
• 35:29
  Speaker 1: specific about it, and they had lab coats. So should
• 35:32
  Speaker 1: we not like back back this thing and suvia, Yeah,
• 35:35
  Speaker 1: that's what I was thinking, that, like that would be
• 35:37
  Speaker 1: the most consistent way to tell. But if that's not
• 35:40
  Speaker 1: what they but because they don't say the jama octopus
• 35:46
  Speaker 1: t what what they say is it's a temperature thing.
• 35:52
  Speaker 1: If you can get the middle part of that meat,
• 35:55
  Speaker 1: like if it were an antelope and elk the same
• 35:58
  Speaker 1: And then let's say like this one I wrapped, seared
• 36:01
  Speaker 1: the outside, wrapped it in tinfoil, let it rast through
• 36:07
  Speaker 1: it in the fridge overnight. Um. But if I were
• 36:10
  Speaker 1: doing the elk, I would have got the exact same temperature.
• 36:13
  Speaker 1: I think SUV gotta be the way to go on
• 36:15
  Speaker 1: this because we could put a thermo couple through the
• 36:18
  Speaker 1: bag into the meat and actually check the core temperature
• 36:23
  Speaker 1: during cooking. Yeah, and then you can run a whole
• 36:26
  Speaker 1: bunch of samples when they start pouring in. So now
• 36:29
  Speaker 1: we gotta get that. We gotta get serious vacuum steeler,
• 36:33
  Speaker 1: a thermo couple, Thermo couple, what I'm talking about for
• 36:36
  Speaker 1: that is like a we got a here goes one
• 36:43
  Speaker 1: four seven. So that was again more of the middle
• 36:46
  Speaker 1: there one point four seven the average sean one second,
• 36:53
  Speaker 1: We'll do one more. This was the outside, more of
• 36:56
  Speaker 1: the outside. He can't stop. I'd be curious. What if
• 37:00
  Speaker 1: you put your finger in net hole and turn that on? Uh,
• 37:04
  Speaker 1: you can try what would take to sheer? What what
• 37:06
  Speaker 1: it would take to sheer your finger. Well, let's see Steve,
• 37:10
  Speaker 1: how tough finger? Not that tough? And then we just
• 37:13
  Speaker 1: test each other's fingers to see if there's any variation.
• 37:17
  Speaker 1: He's bagging it up and he's loading number four in.
• 37:22
  Speaker 1: He's addicted man Chester, Chester are supposed is gonna be
• 37:26
  Speaker 1: like just Warner Braxler's coming between us? Who is this
• 37:32
  Speaker 1: Warner bras? Learn why you spending so much time with him?
• 37:38
  Speaker 1: That was like a little bit towards the outside of
• 37:41
  Speaker 1: one eight six sean? Okay, So the official score of
• 37:48
  Speaker 1: a medium buck American prong horn, not run around ragan,
• 37:58
  Speaker 1: not hauled around in someone's truck for three weeks while
• 38:00
  Speaker 1: shows everybody how big it is. One point seven three
• 38:04
  Speaker 1: is one point seven three. Cow's like, I want the
• 38:11
  Speaker 1: most tender part of my meat gone, please, Cow's holding
• 38:14
  Speaker 1: up a chunk of it with a hole cut through it.
• 38:17
  Speaker 1: How is it? Yeah? Very but yeah, And just so
• 38:22
  Speaker 1: people know, empirically very tender? What was it score? Again?
• 38:25
  Speaker 1: One point seven three was the average? Okay? And when
• 38:28
  Speaker 1: and I'll bet one point seven three is uh low
• 38:32
  Speaker 1: score would be regarded commercially as tender. And when you
• 38:36
  Speaker 1: eat it, you would say to someone, my god, that's tender. Yep,
• 38:41
  Speaker 1: that's nice. Agreed? Was it tender? Mm hmm? Okay, you
• 38:47
  Speaker 1: guys got your mouth. So when's uh so, when's the
• 38:52
  Speaker 1: Warner Braxler Part one? Met eater at the me eater
• 38:56
  Speaker 1: dot com is that the website is that the general
• 38:58
  Speaker 1: Email me eater at the meat eater dot com. Send
• 39:02
  Speaker 1: in your pitch test You got your pitch to Chester,
• 39:07
  Speaker 1: subject line, subject line all caps, test my meat? You say, like,
• 39:11
  Speaker 1: what you got? Why do you think it's interesting? Why
• 39:13
  Speaker 1: do you think it's a contender for most tender or
• 39:15
  Speaker 1: toughest meat out there? And we will determine that, will
• 39:19
  Speaker 1: report back with what the prizes Steve should we ask
• 39:22
  Speaker 1: them to send that kind of relative information. We're looking
• 39:25
  Speaker 1: for hunting conditions, general thought on age of the animal size,
• 39:29
  Speaker 1: that kind of stuff. Yeah, and if it's accepted, we
• 39:32
  Speaker 1: might have more questions. And if it's accepted, we might
• 39:34
  Speaker 1: even have to do Phil's favorite thing, squad cast you
• 39:38
  Speaker 1: in to witness the testing of your meat. Test my
• 39:42
  Speaker 1: meat with Chester the tester. Oh, it's going into Instagram
• 39:48
  Speaker 1: bio now, Chester the Tester. Oh yeah, Chester is gonna
• 39:58
  Speaker 1: wind up with a show on like A and EA
• 39:59
  Speaker 1: or called test my Meat Chester. Just imagine which scientific
• 40:05
  Speaker 1: journals we're gonna be able to publish this data and
• 40:07
  Speaker 1: down the road you're doing Chester. We're gonna move on
• 40:12
  Speaker 1: to other subjects right now. But I want to close
• 40:14
  Speaker 1: this segment out by saying that you're probably doing um
• 40:18
  Speaker 1: science that no one's done before. No one has. When
• 40:24
  Speaker 1: this is said and done, we'll have tested a wider
• 40:26
  Speaker 1: array of game meets from around the world and that
• 40:31
  Speaker 1: no one no one's ever There's no way anybody's ever
• 40:34
  Speaker 1: done this. I better read a few more books about this. Yeah,
• 40:36
  Speaker 1: I can almost guarantee. I don't know if you're gonna
• 40:40
  Speaker 1: find any books about this. None of the other to
• 40:43
  Speaker 1: resident on them while they were doing the test clients.
• 40:46
  Speaker 1: I actually did some some research on anywhere we can
• 40:52
  Speaker 1: get Chester an unpaid internship somewhere that does this. You
• 40:55
  Speaker 1: know what we will do for it's critical that it
• 40:57
  Speaker 1: be unpaid, doesn't Sully his opinion? We will. I don't
• 41:00
  Speaker 1: want to do that. That sounds like to complicated, but
• 41:03
  Speaker 1: we will do is. We'll get his lab coat embroidered.
• 41:07
  Speaker 1: Those are basically parallels and a big dragon on the
• 41:11
  Speaker 1: back just because we need you need to come up
• 41:17
  Speaker 1: with your own formula though, just to ensure that you're
• 41:20
  Speaker 1: doing everything the exact same and then your own note
• 41:23
  Speaker 1: taking as well. The reason why I we're just doing
• 41:27
  Speaker 1: one piece. But I would imagine because we already did this.
• 41:33
  Speaker 1: Let's say we get an elkin or that, um, what
• 41:37
  Speaker 1: is that wild beef that you got in New Mexico.
• 41:41
  Speaker 1: I'm I'm going to cook it the same way as
• 41:43
  Speaker 1: I did this. Yeah, keep it consistent, and so it's
• 41:46
  Speaker 1: all consistent. And I got a Matt Damon groove with that.
• 41:49
  Speaker 1: Somehow you look like Matt Damon Now I don't know
• 41:53
  Speaker 1: what show with his backward hat and goggles. Yeah, I
• 42:03
  Speaker 1: think the su VI is the best way to get
• 42:05
  Speaker 1: it consistent. Listen, now, I got a bunch of armchair
• 42:09
  Speaker 1: I'm just people chest to do your thing, buddy. Yeah, Sean,
• 42:13
  Speaker 1: who's doing the test over here? Yeah? All right, we're
• 42:17
  Speaker 1: gonna move on. But I got one, I know I
• 42:19
  Speaker 1: had one. I got another last thing to add him.
• 42:24
  Speaker 1: Here's why Sue vied might Here's why they might be right.
• 42:27
  Speaker 1: Because when we when we jam octopus tentacle in there, right,
• 42:32
  Speaker 1: you could also put that in the su vied for
• 42:35
  Speaker 1: at whatever town. Yeah, you can do it all at
• 42:38
  Speaker 1: the exact same time and then just snake the octopus
• 42:40
  Speaker 1: tentacle in there and pull it until it's tight and
• 42:43
  Speaker 1: then but then again like octopus, the way we would
• 42:48
  Speaker 1: cook it, or the way like Kimmy would cook it
• 42:50
  Speaker 1: or Kevin, they tenderized the heck out of it before
• 42:53
  Speaker 1: you'd eat it. So would I would I beat the
• 42:56
  Speaker 1: heck out of it like Kimmy does on on rocks
• 42:59
  Speaker 1: before I or Sean will make a separate document. Here's
• 43:06
  Speaker 1: how we do it. He's gonna make a separate it's
• 43:09
  Speaker 1: a separate research. It's gonna be that document is gonna
• 43:13
  Speaker 1: be called octopus various ways. Put one right out of
• 43:17
  Speaker 1: the ocean. Have can you beat one with rocks? Boil
• 43:26
  Speaker 1: the piss out of one right, and it will be
• 43:29
  Speaker 1: like like that's a whole different publication. Yeah, I think
• 43:34
  Speaker 1: I think that's that's like a lifetime worth of work.
• 43:37
  Speaker 1: And I think you can skip that. You can do
• 43:44
  Speaker 1: you can do a little bit of research, come up
• 43:47
  Speaker 1: with the mean temperature and duration of cook for octopus.
• 43:55
  Speaker 1: So you're hitting right in the middle, and I think
• 43:58
  Speaker 1: that would be plenty. Yeah, And you Ken just jammed
• 44:00
  Speaker 1: the tentacle in there, because then you're testing surface tension
• 44:02
  Speaker 1: as well. Mm hmm, oh, follow jamming it in there.
• 44:11
  Speaker 1: You don't want to jam it in yeah, because well,
• 44:13
  Speaker 1: the the outside of the octopus has a membrane on it.
• 44:16
  Speaker 1: That's substantially we're gonna. We're gonna for this publication called
• 44:21
  Speaker 1: Um Octopus Various Ways Eight Ways to Cook an Octopus. Yeah.
• 44:29
  Speaker 1: I think we should peel the outer skin out and
• 44:31
  Speaker 1: then have Kimmy come out and she'll have to count
• 44:33
  Speaker 1: how many times she hit it with a rock and
• 44:40
  Speaker 1: just describe the general attributes of said rock. Do we
• 44:45
  Speaker 1: cut the tentacles off and then we start doing the
• 44:47
  Speaker 1: different things with a single octopus? Okay, one octopus checking
• 44:51
  Speaker 1: eight ways? Got it? This thing is gonna be too
• 44:54
  Speaker 1: much fun. Moving on, Thank you, Jester. We will get
• 44:58
  Speaker 1: that embroidered for you, buddy. Thank you. All right, everybody
• 45:10
  Speaker 1: moving on, a couple of announcements. So Outdoor Kids in
• 45:14
  Speaker 1: an Inside World the book we got a pre order
• 45:18
  Speaker 1: special we have. It's kind of hard to explain this.
• 45:23
  Speaker 1: This gets in a little bit of how the sausage
• 45:25
  Speaker 1: is made. When we did the book, Brody, we worked
• 45:30
  Speaker 1: on this whole thing. Those this this giant what are
• 45:34
  Speaker 1: you calling you add something on the end of a book.
• 45:36
  Speaker 1: I forgot dendem depend No, not in dependix addendum. We
• 45:44
  Speaker 1: had a giant addendum, uh, which was like recommendations, instructions,
• 45:51
  Speaker 1: insights about how to I mean everything about kids in
• 45:54
  Speaker 1: the outdoors, right, like like a great set of clothing
• 45:58
  Speaker 1: like gray all per this clothing that will if you
• 46:02
  Speaker 1: have it for your kid, it will cover you for
• 46:04
  Speaker 1: like of outdoor excursions with your kids. Stuff about kids, gears,
• 46:09
  Speaker 1: sleeping bags, all kinds of resources like different states about
• 46:13
  Speaker 1: how to get your kid, like what you need to
• 46:16
  Speaker 1: do to for light fishing license purposes, how to get
• 46:19
  Speaker 1: like a great little set starter fishing kit. We built
• 46:23
  Speaker 1: this whole thing, and we're gonna jam it into the
• 46:25
  Speaker 1: end of the book. And I think that will I
• 46:27
  Speaker 1: don't want to say that because I'll kind of ruin
• 46:29
  Speaker 1: the incentive. Future versions of the book might include this,
• 46:33
  Speaker 1: but not now. It's not in the hardcover which launches
• 46:36
  Speaker 1: on May three. But if you preorder Outdoor Kids in
• 46:44
  Speaker 1: an Inside World prior to the launch date on May three,
• 46:49
  Speaker 1: so you got one more week to do this, you
• 46:51
  Speaker 1: will receive in the additional fifty page digital free resource guide.
• 46:58
  Speaker 1: Not digital free, it's digital. The fifty page digital resource
• 47:03
  Speaker 1: Guide for free chock full of additional recommendations and insights.
• 47:07
  Speaker 1: They'll be emailed straight to you, so you're gonna you know,
• 47:10
  Speaker 1: you're just gonna give you the thing in digital form
• 47:14
  Speaker 1: because it's not going into the book because it's just
• 47:16
  Speaker 1: too much info. But it's like meticulously crafted info. Head
• 47:22
  Speaker 1: to the mediator dot com to find the announcement, which
• 47:25
  Speaker 1: guides you to the page where you can enter your
• 47:28
  Speaker 1: purchase information and register for free for the guide to
• 47:32
  Speaker 1: then be emailed to you. Another announcement, First Lights Omen
• 47:36
  Speaker 1: Rainwear is is available. This is I'm gonna keep this
• 47:40
  Speaker 1: brief because we have a lot of stuff to cover.
• 47:43
  Speaker 1: I was a big fan of First Light's foundry line.
• 47:46
  Speaker 1: I thought that was like one of the greatest things
• 47:48
  Speaker 1: ever happened to hunting duds. Um. The Omen rainware is unbelievable,
• 47:53
  Speaker 1: unbelievable rainwear. I spent a lot of time at this fall.
• 47:58
  Speaker 1: I took an a doll sheep on, spent a week
• 48:01
  Speaker 1: trodging around the rain and wet snow and uh Prince
• 48:04
  Speaker 1: Wales Island. Use it checking traps off my snow and
• 48:07
  Speaker 1: be on the winter. Very durable and just like impeccably designed.
• 48:12
  Speaker 1: I think it's it's I'm not kid might say it
• 48:15
  Speaker 1: is the best rainwear I've ever had on my body.
• 48:17
  Speaker 1: The Omen Rainwear line out now. Cal tell them about
• 48:22
  Speaker 1: n w t F Turkey Trek surely, Stephen uh So,
• 48:27
  Speaker 1: National Wild Turkey Federation. If you're a spring loving Turkey hunter,
• 48:32
  Speaker 1: you got a lot to thank these folks for the volunteers,
• 48:35
  Speaker 1: the biologists, the whole organization. And coming soon we're gonna
• 48:41
  Speaker 1: be updating everybody on our you know, turkey season, and
• 48:47
  Speaker 1: we'd like you to do the same by using the
• 48:48
  Speaker 1: hashtag Turkey track and becoming a member of National Wild
• 48:54
  Speaker 1: Turkey Federation. If you do, If you go sign up,
• 48:58
  Speaker 1: you're gonna be eligible for some sweet prizes. But that's
• 49:01
  Speaker 1: not why you should do it. If you do it
• 49:03
  Speaker 1: for that, you're just kind of a freeloader. So tell
• 49:06
  Speaker 1: me again how they do how they sign up? Uh?
• 49:09
  Speaker 1: You sign up by becoming yeah you you You become
• 49:13
  Speaker 1: eligible for the prizes by signing up for a one
• 49:17
  Speaker 1: year membership at National Wild Turkey Federation. Got you, got
• 49:20
  Speaker 1: you and all of us who are going to be
• 49:23
  Speaker 1: out in the Turkey woods this this very near spring,
• 49:26
  Speaker 1: are gonna be talking about this and directing folks where
• 49:29
  Speaker 1: to go during this like campaign time, which will be
• 49:35
  Speaker 1: the end of April. Yeah, and if you love to
• 49:37
  Speaker 1: hunt wild turkeys, you owe a debt of gratitude to
• 49:42
  Speaker 1: the National Wild Turkey Federation, who, like I don't want
• 49:47
  Speaker 1: to downplay contributions of state agencies and all kinds of
• 49:50
  Speaker 1: other individuals, but the driving this is a fair state.
• 49:53
  Speaker 1: Would you say this is a fair statement work hand
• 49:56
  Speaker 1: in hand too. They're people kiss away from being same
• 50:03
  Speaker 1: on a lot of these efforts. The n WTF in
• 50:06
  Speaker 1: large measure drove the recovery of the American turkey with
• 50:11
  Speaker 1: many partners funding expertise. If you look, if you like
• 50:15
  Speaker 1: the hunt turkeys, you owe data gratitude to National Ball
• 50:18
  Speaker 1: Turkey Federation. Uh COVID was hard on them because they
• 50:22
  Speaker 1: traditionally do a lot of events. They raise a lot
• 50:25
  Speaker 1: of money doing events, and when events got shut down
• 50:27
  Speaker 1: it was hard on n w t F. It's kind
• 50:28
  Speaker 1: of hard on their model. So all the support you
• 50:31
  Speaker 1: can give there. I spent a month hunting turkeys every
• 50:34
  Speaker 1: year or more and uh, you know, on and off right,
• 50:38
  Speaker 1: but phenomenal organization. Become a member. They put money on
• 50:42
  Speaker 1: the ground. Ah, great, great organization. The head of n WTF,
• 50:48
  Speaker 1: Becky Humphries, has been on the show once or twice twice.
• 50:52
  Speaker 1: She's great. Lend a hand all right. Another announcement, Kevin
• 50:58
  Speaker 1: Ken Yeah, uh lab quote on yes, very serious, tybody
• 51:02
  Speaker 1: about saber Tooth. So, Sabretooth is, uh is a new
• 51:06
  Speaker 1: show that we're making. Um Chester has got his saber
• 51:09
  Speaker 1: Tooth sticker on his on his computer. It looks good.
• 51:11
  Speaker 1: That was quick. Yeah, it's quick. We like to turn
• 51:13
  Speaker 1: around quick. Here, Steve, I just got mine. I didn't
• 51:15
  Speaker 1: even decide what to do with mine. It's going on
• 51:16
  Speaker 1: your computer. I already picked it out. Um, Sabretooth is
• 51:19
  Speaker 1: our new show. The idea behind saber Tooth has been
• 51:22
  Speaker 1: it's actually today is a perfect day for this because
• 51:24
  Speaker 1: for years I have listened to Chef Friends, to just
• 51:28
  Speaker 1: Layman's Two Hunters tell me that the value of wild
• 51:32
  Speaker 1: protein of wild animals is below that of farm raised
• 51:35
  Speaker 1: They're not as good, you know, quote unquote, they're just
• 51:38
  Speaker 1: not so good. Like if you want really great meat,
• 51:40
  Speaker 1: you know it's prime beef. It's stuff like that, and
• 51:42
  Speaker 1: I've just for years disagreed and said, no, I don't
• 51:44
  Speaker 1: think that's true. I think it's just that you guys
• 51:46
  Speaker 1: don't understand what to do with it. I don't think
• 51:48
  Speaker 1: you understand the possibilities. And I referenced back years, like
• 51:52
  Speaker 1: you know, professional chefs in Europe, people like Paul Bocus,
• 51:55
  Speaker 1: the person who literally has had three Michelin stars longer
• 51:58
  Speaker 1: than anyone in the world. We'll pull farm raised duck
• 52:02
  Speaker 1: from his menu and put wild ducks on during the
• 52:04
  Speaker 1: season because he thinks they're better. And so my argument
• 52:07
  Speaker 1: has been that it's all in the eyes of the beholder,
• 52:09
  Speaker 1: and more importantly, it's in the eyes of the people
• 52:11
  Speaker 1: doing it. And so we decided to create this show
• 52:12
  Speaker 1: Saber Tooth, really to kind of fill out what feels
• 52:17
  Speaker 1: like the obligation of Meter, which is to help people
• 52:19
  Speaker 1: see this entire experience of hunting and angling from the
• 52:23
  Speaker 1: start to the finish. And that doesn't mean that it
• 52:25
  Speaker 1: ends when the animals down or when you know, when
• 52:27
  Speaker 1: the fishes in the boat. It's that next part is
• 52:30
  Speaker 1: oftentimes for a lot of people, the hardest, and so
• 52:33
  Speaker 1: Sabretooth of the show designed around hunting and fishing, but
• 52:36
  Speaker 1: then we take it one step further and we really
• 52:38
  Speaker 1: show you just how far, um, just how far it
• 52:41
  Speaker 1: can be taken, you know. Culinarily, In the first episode,
• 52:44
  Speaker 1: we're hunting hogs in my home state of Farrell hogs
• 52:46
  Speaker 1: in my home state of Georgia, and then we bring
• 52:49
  Speaker 1: them back to my restaurant, Gun Show, and we put
• 52:51
  Speaker 1: together a thirteen course tasting menu using Farrell hogs, large
• 52:55
  Speaker 1: mouth bass, white tailed deer. Yeah, man, gotta we have
• 52:59
  Speaker 1: a really big pond on this exact same property, and
• 53:02
  Speaker 1: so we caught a ton of large mouth, Like I said,
• 53:04
  Speaker 1: we've got white tail. Um, we got some really cool
• 53:07
  Speaker 1: stuff and we just really throw down in this first episode,
• 53:10
  Speaker 1: and then subsequent episodes kind of change around, you know,
• 53:12
  Speaker 1: and the next one, h Jesse Griffith and I are
• 53:15
  Speaker 1: gonna be working with um um scimitar horned orcs in
• 53:19
  Speaker 1: Texas with Daniel Pruett. Did you know that cal and
• 53:22
  Speaker 1: I got the cuddle with Did you get the caddle
• 53:24
  Speaker 1: with it? I didn't want to bud him. There are
• 53:28
  Speaker 1: you and Korean cuddled a baby scimitar horned orcs? What
• 53:35
  Speaker 1: a calf? Bamberger Ranch preserve in Texas. They are doing
• 53:40
  Speaker 1: a captive breeding program to supplement a reintroduction effort in
• 53:45
  Speaker 1: Chad in Africa and the Sahara of the scimitar horned orcs.
• 53:50
  Speaker 1: A female had just dropped a calf cow, but Kyle
• 53:55
  Speaker 1: had just dropped a calf and man, uh, they don't
• 53:58
  Speaker 1: want you to pick that thing up. They had to
• 54:01
  Speaker 1: pull up to it like picture, you pull up right
• 54:04
  Speaker 1: alongside it with a truck and then open the door.
• 54:07
  Speaker 1: So you've created like where you normally stand to like
• 54:09
  Speaker 1: try to take a whiz on the side of the
• 54:10
  Speaker 1: road and no one seeing what you're doing, right, And
• 54:13
  Speaker 1: and snagged the little calf up into the truck that way,
• 54:16
  Speaker 1: So basically the same method you would use to abduct
• 54:19
  Speaker 1: a child. You had to snatch him up van on
• 54:21
  Speaker 1: the side, pop the door up and take a whizz.
• 54:24
  Speaker 1: Don't have kind of same technology. Uh. And then we
• 54:35
  Speaker 1: got We took it into the back of the pickup,
• 54:37
  Speaker 1: caddled it. Um. When you say cuddled, I think it's
• 54:41
  Speaker 1: heart was racing, But I read it as a call.
• 54:44
  Speaker 1: I read it as a cuddle. I think he read
• 54:47
  Speaker 1: it as I think he read it that the calf
• 54:51
  Speaker 1: it was it was a bowl Calf. I think he
• 54:53
  Speaker 1: read it as um a near death experience for sure,
• 54:57
  Speaker 1: and Crane kind of got like after she got second snuggle.
• 55:02
  Speaker 1: It was interesting though, because I didn't like the didn't
• 55:05
  Speaker 1: have the crazy eyes, no of like ultra fear and panic.
• 55:09
  Speaker 1: I think picked it up a week later, it might
• 55:11
  Speaker 1: look a little different. There's a little out of it
• 55:14
  Speaker 1: that's pretty cute. I mean, so, actually, I'm glad you
• 55:18
  Speaker 1: brought that up, because in that second episode we really
• 55:20
  Speaker 1: are kind of going down that path of explaining we
• 55:22
  Speaker 1: chose Simitar horned works on purpose because there is a
• 55:24
  Speaker 1: really interesting story about the fact that there are a
• 55:27
  Speaker 1: lot of people who are like they have no business
• 55:29
  Speaker 1: being in Texas and that that's probably true, but at
• 55:31
  Speaker 1: this point there's a really huge opportunity for reintroducing something
• 55:35
  Speaker 1: into its native range that would otherwise be extinct. Yeah,
• 55:39
  Speaker 1: we get we got into that. It was kind of
• 55:40
  Speaker 1: like they're nowhere right right, exactly exactly. But yeah, So
• 55:43
  Speaker 1: for folks who are fans of you guys run a
• 55:45
  Speaker 1: Warner Brassler on that song, we haven't, but I'm gonna
• 55:48
  Speaker 1: bring some in. That one's gonna be on my list
• 55:49
  Speaker 1: because I think that's one of the most tender that
• 55:51
  Speaker 1: I've ever had. Well, we'll find out. We're gonna see,
• 55:54
  Speaker 1: We're gonna see if it's better than American antelope. Did
• 55:57
  Speaker 1: you save some backstrap tons? I not tons, but we
• 56:01
  Speaker 1: have some yet enough for those little cores? Oh for sure. Yeah,
• 56:04
  Speaker 1: I probably got a one ounce piece that we can
• 56:05
  Speaker 1: core out so perfect, since that seems to be all
• 56:07
  Speaker 1: we need for it perfect. But yeah, so for folks
• 56:10
  Speaker 1: who are fans of a you know, our meat eater show,
• 56:13
  Speaker 1: who are who are in it to watch hunting, you
• 56:15
  Speaker 1: still get that in Saber Tooth. But then we just
• 56:17
  Speaker 1: take it and we kind of go a different direction
• 56:19
  Speaker 1: with it and really explore how great this stuff is.
• 56:22
  Speaker 1: And my goal if if we do this show right,
• 56:24
  Speaker 1: people are going to get a lot more excited about
• 56:26
  Speaker 1: learning how to be better cooks and to uh focus
• 56:29
  Speaker 1: on what they can do with these animals once they
• 56:31
  Speaker 1: have them. You're gonna do us another favorite and and
• 56:34
  Speaker 1: uh clear up some things we've argued about a handful
• 56:36
  Speaker 1: of times about brianing, Okay, what do you want to
• 56:40
  Speaker 1: do this? Yeah, let's do it. Man, Well, I had
• 56:43
  Speaker 1: a thing I can't here who else fighting with you. No, No,
• 56:47
  Speaker 1: you just said to me we were discussing mountain goats,
• 56:50
  Speaker 1: and you said, don't tell me that brianing doesn't work.
• 56:52
  Speaker 1: And I said, it's not that it doesn't work, it's
• 56:55
  Speaker 1: just that it does something that I think people don't
• 56:56
  Speaker 1: understand what it's actually doing. So you take a chunk
• 57:00
  Speaker 1: of Okay, it's St. Patty's Day. St. Patty's Day. Are
• 57:05
  Speaker 1: we gonna go corn beef brine? I mean that's okay,
• 57:08
  Speaker 1: let's use corn beef because something very different happens with
• 57:11
  Speaker 1: corn beef. Tell me more. Okay, all right, turn it.
• 57:14
  Speaker 1: Let's let's start this from the very beginning. So with brining,
• 57:18
  Speaker 1: brianing is for everybody. I'm sure you all know. It's
• 57:20
  Speaker 1: the idea of creating a water and salt based solution
• 57:23
  Speaker 1: that you're gonna put some sort of meat in with
• 57:25
  Speaker 1: the overall goal, right of making something that's juicier. Is
• 57:28
  Speaker 1: that correct? Is that what people would generally think to do.
• 57:31
  Speaker 1: I think that people would say that it's more tender
• 57:33
  Speaker 1: and june. All right, So there is. It is both
• 57:37
  Speaker 1: of those things technically, but it does it in a
• 57:40
  Speaker 1: way that's sort of somewhat misleading. So here's what happens,
• 57:43
  Speaker 1: Like most of muscle fiber is made up of something
• 57:45
  Speaker 1: called myofibral. Myofibral um is what allows us to store
• 57:52
  Speaker 1: water inside meat. So an animal itself has a basic
• 57:56
  Speaker 1: salinity level of about seven percent Mike natural really, yeah,
• 58:01
  Speaker 1: and fish and meat have almost identical salinity levels, believe
• 58:03
  Speaker 1: it or not. Um. When we introduce a brine, we're
• 58:07
  Speaker 1: attempting to increase that level in order to do two things.
• 58:12
  Speaker 1: One is to create an osmotic reaction where the fibers,
• 58:16
  Speaker 1: the myofibral actually holds or encapsulates moisture, in this case water.
• 58:21
  Speaker 1: The other is to tenderize it. And the tenderization actually
• 58:24
  Speaker 1: takes place because the salt disrupts the natural chemical bonds
• 58:29
  Speaker 1: of the protein and so they can't do their normal
• 58:32
  Speaker 1: tightening up thing the way that they would normally, and
• 58:35
  Speaker 1: so it appears more tender to you. I don't think
• 58:38
  Speaker 1: it actually if we ran it in this I don't
• 58:41
  Speaker 1: think it will actually be more tender, but it will
• 58:44
  Speaker 1: appear and seem more tender while you're eating it. That John,
• 58:47
  Speaker 1: that's the third we're gonna try it. We're gonna see.
• 58:49
  Speaker 1: I Actually I don't know if that publication is can
• 58:51
  Speaker 1: be called. I don't know that that test, honestly, Steve,
• 58:56
  Speaker 1: I don't know if anybody ever has tested empirically to
• 58:59
  Speaker 1: see if it is it more tender, But it is
• 59:01
  Speaker 1: acknowledged scientifically that it will seem more tender because the
• 59:05
  Speaker 1: muscle fibers can't fight back with the salt concentration. I
• 59:08
  Speaker 1: cannot wait to take a hunk of dear meat, throw
• 59:12
  Speaker 1: half of it in a brine, half of it not,
• 59:17
  Speaker 1: and then have Chester goggle up and run them buggers
• 59:20
  Speaker 1: through there. All right. So but here's where, here's where
• 59:22
  Speaker 1: the train comes off the tracks, is that salt does
• 59:27
  Speaker 1: all those things that I just said. It causes that
• 59:29
  Speaker 1: as modic reaction because there's a there's an imbalance of
• 59:32
  Speaker 1: the natural salinity of the meat to the salt water concentration,
• 59:36
  Speaker 1: and so what happens is that it triggers the meat
• 59:40
  Speaker 1: to sort of expel it's moisture and then to bring
• 59:44
  Speaker 1: it back in at a new, a new salinity level.
• 59:47
  Speaker 1: Because what wants to happen cellularly is that it wants
• 59:50
  Speaker 1: the outside and the inside to be the same. And
• 59:52
  Speaker 1: so that's how you get the water into it, and
• 59:54
  Speaker 1: the myo fibral basically open up and they hold just water.
• 59:59
  Speaker 1: And that's the key point to this is that what
• 1:00:01
  Speaker 1: you're tasting in the extra juiciness is literally just water.
• 1:00:05
  Speaker 1: And so that's why when you Brian something and you
• 1:00:08
  Speaker 1: put a bunch of stuff in it to try to
• 1:00:10
  Speaker 1: make the Brian taste better, you only taste it on
• 1:00:12
  Speaker 1: the outside because that stuff can't penetrate with you. I've
• 1:00:16
  Speaker 1: I've had that explained, and I think you and I
• 1:00:20
  Speaker 1: discussed this about when you see Brian recipes and they're like,
• 1:00:24
  Speaker 1: add you know, a half bay leaf, Yeah, don't really
• 1:00:29
  Speaker 1: really right, don't do that. You'd be better off to
• 1:00:31
  Speaker 1: create some sort of seasoning mix something outside what you're saying, Like,
• 1:00:34
  Speaker 1: if you wanted to have like those acts, put them
• 1:00:36
  Speaker 1: on it, but put them on it right. Put don't
• 1:00:39
  Speaker 1: trust that it's gonna soak up some right like residue
• 1:00:44
  Speaker 1: on the outside where you can just apply it at
• 1:00:46
  Speaker 1: the ratio you like. Right, salt and sugar are really
• 1:00:49
  Speaker 1: the only two things that are of any value inside
• 1:00:51
  Speaker 1: of Brian salt sugar water, and you really don't need
• 1:00:53
  Speaker 1: to make it any more complicated than that. Um salt
• 1:00:56
  Speaker 1: in a c l um can can you can you can?
• 1:00:59
  Speaker 1: I bet yept on one of the things you mentioned,
• 1:01:01
  Speaker 1: you might, uh we can maybe even look this up.
• 1:01:05
  Speaker 1: You say an animal is has a salinity level? Yeah,
• 1:01:09
  Speaker 1: do you know any saliny like like a Campbell's chicken
• 1:01:11
  Speaker 1: noodle soup. Do you know what that is? I'm just curious,
• 1:01:13
  Speaker 1: like what, like what they're talking about when they say that, what?
• 1:01:17
  Speaker 1: How what the volume of salinity and processed food is? Yeah? Like,
• 1:01:19
  Speaker 1: what'd you say? An animal is running around on the hoof?
• 1:01:21
  Speaker 1: About seven percent is what they believe in seven percent
• 1:01:24
  Speaker 1: parts per million kind of thing. So and so so anyhow,
• 1:01:29
  Speaker 1: so we got this Brian, and there's been a lot
• 1:01:32
  Speaker 1: of studies in this. You know, Cooke's Illustrated published a
• 1:01:34
  Speaker 1: Brian recipe that ends up being about a fifteen percent solidity,
• 1:01:38
  Speaker 1: and they said that their test proved that that was
• 1:01:40
  Speaker 1: the best. The University of Georgia, which has one of
• 1:01:42
  Speaker 1: the best meat science schools in the country and actually
• 1:01:45
  Speaker 1: has literally an expert on brining. Her published recommendation is
• 1:01:50
  Speaker 1: that it should be about half of that, about seven
• 1:01:52
  Speaker 1: point eight percent. They have a brining expert. Yeah, believe
• 1:01:56
  Speaker 1: it or not, you g a go dogs. Um so anyhow,
• 1:02:01
  Speaker 1: how that would be such a better job to explain
• 1:02:08
  Speaker 1: to people. Yeah, what do you do? Let me tell you? Yeah,
• 1:02:13
  Speaker 1: you fan of corn beef. So then all right, let's
• 1:02:17
  Speaker 1: flash forward to corn beef. Because this process with the
• 1:02:20
  Speaker 1: salt just keeps going, but at a tipping point it
• 1:02:24
  Speaker 1: starts to do the exact opposite thing. So salt, once
• 1:02:28
  Speaker 1: you reach a salt concentration or a salinity level really
• 1:02:32
  Speaker 1: north of in my opinion, some people say it's north
• 1:02:34
  Speaker 1: of twenty. I've seen numbers as high as from a
• 1:02:37
  Speaker 1: brine solution that what will end up happening is that correct.
• 1:02:43
  Speaker 1: So what will end up happening is that the exact
• 1:02:46
  Speaker 1: opposite will take place. The salt chemically when it breaks
• 1:02:49
  Speaker 1: apart in A and C L, so you have sodium
• 1:02:51
  Speaker 1: and chlorine so or chloride. So those two things can
• 1:02:55
  Speaker 1: bond to the they can bond to the chemical elements
• 1:03:02
  Speaker 1: of the meat itself and more importantly, the water in
• 1:03:04
  Speaker 1: the meat. And so what they end up doing is
• 1:03:07
  Speaker 1: that they then break the cellular structure of the meat
• 1:03:11
  Speaker 1: itself and draw the water back out of it. And
• 1:03:13
  Speaker 1: so that's how with corned beef, the corning you've actually
• 1:03:17
  Speaker 1: dried that meat out, it is not as juicy. There
• 1:03:20
  Speaker 1: is less moisture inside the muscle fiber than there would
• 1:03:24
  Speaker 1: have been if that concentration of salt was lowered. A
• 1:03:26
  Speaker 1: great way to witness that uh dry brining fish correct.
• 1:03:31
  Speaker 1: So my boy this winter caught a big trout through
• 1:03:33
  Speaker 1: the ice and he wanted to smoke it, and we
• 1:03:36
  Speaker 1: made up a salt sugar salt brown sugar, and I
• 1:03:39
  Speaker 1: had him pack it in there. I'm paraphrasing, but when
• 1:03:43
  Speaker 1: he opened the fridge the next day and opened it up,
• 1:03:45
  Speaker 1: he said something to the effect of holy shit, because
• 1:03:47
  Speaker 1: that had turned to liquid. Yeah, And I was like,
• 1:03:52
  Speaker 1: that's all the that's all the liquid those in your fish.
• 1:03:55
  Speaker 1: And he ended up with something totally saturated and turned
• 1:03:58
  Speaker 1: all that salt and sugar into a And then if
• 1:04:00
  Speaker 1: you took that salt level higher, that's how now you're
• 1:04:02
  Speaker 1: into the world of like gravlocks and nova and stuff
• 1:04:05
  Speaker 1: like that, where you've actually pulled moisture out. So then
• 1:04:07
  Speaker 1: that goes into the world of preservatives. And like why
• 1:04:10
  Speaker 1: as salt a preservative Because salt concentration at a certain
• 1:04:14
  Speaker 1: level will actually pull the water out of bacteria and
• 1:04:18
  Speaker 1: it will kill the bacteria, So it basically will starve
• 1:04:22
  Speaker 1: the bacteria of the necessary water that it needs, and
• 1:04:25
  Speaker 1: the bacteria will die because of it. That's what's happening.
• 1:04:29
  Speaker 1: I knew it was happening, but I know that that's
• 1:04:31
  Speaker 1: what's happened. That's what's happening. And it's interesting that people
• 1:04:34
  Speaker 1: knew something was going on for thousands of years, but
• 1:04:39
  Speaker 1: maybe not quite what right. And then you know, people,
• 1:04:41
  Speaker 1: I'm sure we'll go, but wait, but you have a
• 1:04:43
  Speaker 1: lot of salt in other so it's not all bacteria.
• 1:04:46
  Speaker 1: Things like lactic lactic bacteria like what you expect in
• 1:04:49
  Speaker 1: sauer kraut, for example, like fermented foods um, they're not
• 1:04:53
  Speaker 1: affected by losing that moisture content. They can still stay alive.
• 1:04:57
  Speaker 1: And those are bacteria that are good for us. So
• 1:04:59
  Speaker 1: that's how you can select for the one. So the
• 1:05:02
  Speaker 1: ones that the ones that are harmful to us need
• 1:05:04
  Speaker 1: a certain water content and they can be killed by salt. Kevin,
• 1:05:09
  Speaker 1: with you explaining all this stuff, I now understand why
• 1:05:13
  Speaker 1: you're such a good cook. I thought you gonna say,
• 1:05:16
  Speaker 1: you now understand why you got that lab coat? Yeah, exactly.
• 1:05:22
  Speaker 1: A goose Brian this year for you know, trying to
• 1:05:25
  Speaker 1: make corned beef, and it was by far and away
• 1:05:27
  Speaker 1: the most simple Brian I've ever used, and and the
• 1:05:31
  Speaker 1: best by far, and it just came out like perfect beef.
• 1:05:35
  Speaker 1: Like it was a candidate Canada geese that Sean and
• 1:05:37
  Speaker 1: I shot in North Dakota and I three goose bress
• 1:05:43
  Speaker 1: in a week, you know, proving my my theory. And
• 1:05:48
  Speaker 1: and then I was like, Okay, I know I'm gonna
• 1:05:50
  Speaker 1: get a bunch of geese in December, and then I
• 1:05:52
  Speaker 1: never did, and I'm freaking heartbroken. And you know, people,
• 1:05:57
  Speaker 1: this is like a miss piece of misinformation, um because
• 1:06:01
  Speaker 1: people talk about preservatives and buying food without preservatives, you know,
• 1:06:04
  Speaker 1: and they think that when you go buy a can
• 1:06:08
  Speaker 1: of organic tomatoes that means they don't have preservatives, like
• 1:06:10
  Speaker 1: they still have it. The preservative is salt or it's sugar,
• 1:06:14
  Speaker 1: where it's both of those things, and so the idea
• 1:06:17
  Speaker 1: that they somehow are lacking preservatives is completely false. They
• 1:06:21
  Speaker 1: just aren't using modern you know, modern food production uses
• 1:06:26
  Speaker 1: a blend of a lot of different ones that attack
• 1:06:28
  Speaker 1: very specific bacterial growth. So the reason this is in
• 1:06:32
  Speaker 1: there is that addresses this bacteria. And so that's why
• 1:06:35
  Speaker 1: you might see a laundry list of them because they're
• 1:06:38
  Speaker 1: going for long as shelf life possible, obviously, and a
• 1:06:41
  Speaker 1: lot of bacteria is anaerobic, so sealing it up doesn't
• 1:06:43
  Speaker 1: make any difference, and sometimes, in fact, it makes it worse.
• 1:06:46
  Speaker 1: What does the sugar do. So the sugar because of
• 1:06:50
  Speaker 1: its chemical compounds, so it does a couple of things.
• 1:06:52
  Speaker 1: So the sugar in it. Um. Sugar is also a liquifier,
• 1:06:56
  Speaker 1: so it does the same thing that salt does. It
• 1:06:58
  Speaker 1: will pull moisture out and those cells will try to
• 1:07:01
  Speaker 1: achieve that same balance. The real reason you put sugar
• 1:07:03
  Speaker 1: in a brine is to affect its overall flavor. Like
• 1:07:06
  Speaker 1: it just makes it taste better, but it also does
• 1:07:08
  Speaker 1: accomplish some of that osmotic reaction. You also will increase
• 1:07:11
  Speaker 1: surface caramelization and a handful of other things. But um,
• 1:07:16
  Speaker 1: at the end of the day, most scientists will tell
• 1:07:18
  Speaker 1: you that the main reason that we put them in
• 1:07:19
  Speaker 1: there is because we think they taste better at the
• 1:07:22
  Speaker 1: end of the day, Like we're doing a lot of
• 1:07:23
  Speaker 1: this for our personal as Steve was talking about with
• 1:07:26
  Speaker 1: the Werner Bratzler, like you know, and they set the
• 1:07:29
  Speaker 1: you know, we said Okay, this is this is what
• 1:07:31
  Speaker 1: it's is acceptably tender, and you're like, that's not scientific,
• 1:07:34
  Speaker 1: that's just our opinion. Well, this also goes from science
• 1:07:37
  Speaker 1: into opinion at some point where we think in our
• 1:07:39
  Speaker 1: opinion that it's better this way. And it's the same
• 1:07:42
  Speaker 1: as the scientists will argue with you that it isn't
• 1:07:45
  Speaker 1: juice here or it doesn't increase, like there's no more
• 1:07:48
  Speaker 1: juices in the meat, that's just water. And we would say, yeah,
• 1:07:51
  Speaker 1: but the extra water like conveys the extra salt and
• 1:07:55
  Speaker 1: seasoning and everything else, and it tastes better. Like at
• 1:07:57
  Speaker 1: the end of the day, we just think it tastes better. Well,
• 1:07:59
  Speaker 1: it's like the is uh, you know, fancy chef types
• 1:08:02
  Speaker 1: that are like, oh, you have to clarify your stock now,
• 1:08:06
  Speaker 1: and I'm like, no, yeah, I want the clouds and
• 1:08:08
  Speaker 1: the stuff in there. It tastes better. But yeah, but
• 1:08:12
  Speaker 1: the clarifying stock, I think it was just like it
• 1:08:14
  Speaker 1: is cosmetic, right, Oh, it has to be so your
• 1:08:17
  Speaker 1: consummates are clear and that all right. Well that one
• 1:08:19
  Speaker 1: that's in a whole other we're gonna have to say
• 1:08:21
  Speaker 1: that you Sawn's Duck Report will have Kevin's Kevin's consummat
• 1:08:28
  Speaker 1: Kevin's consummate conclusions, Kevin Salt report. Watch this transition. You
• 1:08:43
  Speaker 1: know how the Warner Bradsler Sheer machine is a machine.
• 1:08:48
  Speaker 1: Sure so is your phone. And on your phone and
• 1:08:53
  Speaker 1: on your phone if you live in Wyoming, you can
• 1:08:55
  Speaker 1: now download a new mobile app that acts road kill.
• 1:09:01
  Speaker 1: It's more complicated that. Why don't we just joined the
• 1:09:04
  Speaker 1: twenty nine others. It's so surprising to me that there
• 1:09:09
  Speaker 1: are now thirty states where it's not or it is
• 1:09:12
  Speaker 1: not a criminal act to eat an animal that a
• 1:09:16
  Speaker 1: car hit in front of you. Interesting kill eating road kill.
• 1:09:24
  Speaker 1: We grew up. I mean no, I would say all
• 1:09:26
  Speaker 1: the time, like I would say most years. At some
• 1:09:28
  Speaker 1: point we claimed some portion of Michigan. You claim some
• 1:09:31
  Speaker 1: portion of a deer, you had to call the police
• 1:09:33
  Speaker 1: and tell them you could bring it home. The cops
• 1:09:35
  Speaker 1: that come out and give you a permit, whatever. It's
• 1:09:37
  Speaker 1: just the thing you could do. Some guy in front
• 1:09:39
  Speaker 1: of you clips the deer in the head and keep
• 1:09:41
  Speaker 1: it for a long time. You weren't allowed to do
• 1:09:43
  Speaker 1: that in Montana. And I always wanted to go to court.
• 1:09:46
  Speaker 1: I wanted to do like a civil disobedience thing. And
• 1:09:49
  Speaker 1: go to court and be like, yes, your honor um,
• 1:09:52
  Speaker 1: I ate a piece of a deer that someone's car
• 1:09:55
  Speaker 1: ran over. Guilty, throw the book guilty right, just to
• 1:10:01
  Speaker 1: see what he'd end up saying. But then they made
• 1:10:03
  Speaker 1: it illegal. Wyoming just do the same thing. So now
• 1:10:05
  Speaker 1: thirty states that will allow people to collect road kill
• 1:10:08
  Speaker 1: for food in certain circumstances. It's at warn't point now
• 1:10:12
  Speaker 1: here in Alaska. It's long been a think, but only
• 1:10:14
  Speaker 1: that they have a waiting list in Alaska. You can
• 1:10:18
  Speaker 1: get on a list what Fairbanks Anchorage. You get on
• 1:10:23
  Speaker 1: the list, someone hits some moose, go down the list,
• 1:10:25
  Speaker 1: our calling phone numbers because hundreds of pounds. I like that.
• 1:10:30
  Speaker 1: I actually ate road kill moose in Alaska. I stayed
• 1:10:33
  Speaker 1: with a family who was on the list and they
• 1:10:35
  Speaker 1: got a whole high and quarter. It was big. Yeah,
• 1:10:38
  Speaker 1: And think about the moose too. It's like they're so
• 1:10:40
  Speaker 1: big that even if you clocked let's let's say you
• 1:10:43
  Speaker 1: clocked the back half of it, there's still two hundred
• 1:10:46
  Speaker 1: pounds of it laying in the front half of it,
• 1:10:48
  Speaker 1: you know. But Wyoming has this thing now, so you
• 1:10:52
  Speaker 1: can download a mobile app. It allows you to claim
• 1:10:55
  Speaker 1: road kill. But then also it collects the data to
• 1:10:58
  Speaker 1: help highway offish and biologists decide where to put signs
• 1:11:02
  Speaker 1: that warrnt of animal crossings on roads. It could even
• 1:11:06
  Speaker 1: have who knows, some kind of long term implications for
• 1:11:09
  Speaker 1: um wild they've crossings. State Wildlife and highway officials rolled
• 1:11:14
  Speaker 1: out the app, which they're saying possibly the first of
• 1:11:17
  Speaker 1: its kind in the US, which I read. I read
• 1:11:20
  Speaker 1: to mean they don't know of any others, but didn't
• 1:11:24
  Speaker 1: spend that much time looking. Yeah, probably say to say
• 1:11:29
  Speaker 1: the first of its kind. They don't want to overam it.
• 1:11:31
  Speaker 1: They don't want to overstep. They're being modest. Possibly the
• 1:11:35
  Speaker 1: first of its kind in the US. This winner when
• 1:11:38
  Speaker 1: they joined the thirty year or so states that allow
• 1:11:41
  Speaker 1: people to collect road kill for food. So it's a
• 1:11:44
  Speaker 1: department transportation app you can quickly claim accidentally killed deer, elk, moose,
• 1:11:52
  Speaker 1: wild bison, and wild turkey after documenting the animal and
• 1:11:57
  Speaker 1: reviewing the rules for collecting road kill to eat. Another
• 1:12:03
  Speaker 1: thing is there's some rules around it, like they don't
• 1:12:05
  Speaker 1: want you out in the dark along certain highways. They
• 1:12:08
  Speaker 1: don't want you out in the dark on construction zones. Right,
• 1:12:11
  Speaker 1: So there's something kind of walhed you through it a
• 1:12:13
  Speaker 1: gripe I have with Montana's road kill law. Once you
• 1:12:18
  Speaker 1: touch everything, you gotta take everything, okay, guts and all.
• 1:12:22
  Speaker 1: You can't gourmet butcher on the side of the road,
• 1:12:25
  Speaker 1: which is like the normal thing, right right right. If
• 1:12:28
  Speaker 1: if some guy in front of you hit a deer
• 1:12:30
  Speaker 1: in the head, you might just strip out the backstraps.
• 1:12:35
  Speaker 1: You can't. You can't gut it, the whole steve. What's
• 1:12:39
  Speaker 1: the law if somebody hit a buck, you take the
• 1:12:44
  Speaker 1: whole thing, the whole animal, the whole thing. Unfortunately happens.
• 1:12:48
  Speaker 1: If you want to get you can't get it taxed
• 1:12:50
  Speaker 1: me though, could you? It doesn't know, it doesn't come
• 1:12:52
  Speaker 1: across you having like a tag issue. It's not yours
• 1:12:56
  Speaker 1: like you claim the animal and then highway patrol or
• 1:13:02
  Speaker 1: Montana Fishing Game validates that for you. Right in Montana.
• 1:13:07
  Speaker 1: That's how I wish he was here to explain it.
• 1:13:09
  Speaker 1: I had a friend that had been watched and in
• 1:13:11
  Speaker 1: this in Montana, was watching a big white tail on
• 1:13:13
  Speaker 1: a trail camera and they found it dead. Here's how
• 1:13:17
  Speaker 1: the story went. They found it dead, but it's like
• 1:13:20
  Speaker 1: fifty yards off the road, Okay, He's like, obviously got
• 1:13:24
  Speaker 1: hit by car, dragged itself into the woods and died.
• 1:13:28
  Speaker 1: He wanted the antlers called, and I couldn't get it
• 1:13:34
  Speaker 1: sorted out in the state took it away. So does
• 1:13:36
  Speaker 1: the animal still like? But what about the whole road
• 1:13:39
  Speaker 1: kill thing? Right, That's what I'm saying. It was too
• 1:13:41
  Speaker 1: far along. It's like, I don't know if you're gonna
• 1:13:44
  Speaker 1: do like a knee crops you on a dried up
• 1:13:46
  Speaker 1: carcass found out in the woods and tell me that
• 1:13:48
  Speaker 1: it's whatever, But we don't know that that's what happened
• 1:13:49
  Speaker 1: to it. So it isn't the distance from the road.
• 1:13:51
  Speaker 1: It was the time from death. This wasn't fresh. It
• 1:13:55
  Speaker 1: is funny like in November peak deer rut in Montana.
• 1:14:00
  Speaker 1: I mean you see a lot of decapitated road kill.
• 1:14:02
  Speaker 1: Yeah yeah, Georgia as well. You know, like you go
• 1:14:07
  Speaker 1: down the road and you're like, that must have been
• 1:14:08
  Speaker 1: a buck doesn't have a head anymore. Uh. One time
• 1:14:11
  Speaker 1: I was my buddy Julian and I had heard of
• 1:14:15
  Speaker 1: like tagged out. I can't hember what it was. I
• 1:14:17
  Speaker 1: was just sleeping on the couch and he left in
• 1:14:18
  Speaker 1: the dark to go deer hunting, but then got back
• 1:14:21
  Speaker 1: in the dark. I should tell the story because never mind,
• 1:14:27
  Speaker 1: well we'd all been drinking. So what I was gonna
• 1:14:31
  Speaker 1: tell is the story of an individual that wasn't his name.
• 1:14:34
  Speaker 1: His name was definitely not Julia. I was screwed up
• 1:14:36
  Speaker 1: about that part. But anyways, came back very quickly before
• 1:14:40
  Speaker 1: it was even light out with the deer because he
• 1:14:45
  Speaker 1: picked up a hit one tagged to hit one a
• 1:14:49
  Speaker 1: road kill, and he thought, oh, that's good enough for me. Yeah,
• 1:14:53
  Speaker 1: he's like back to bed, but I can't remember his name.
• 1:14:56
  Speaker 1: Oh if Chester has the app up the road, yeah,
• 1:15:01
  Speaker 1: you can just like say I hit a badger. You can,
• 1:15:06
  Speaker 1: I don't know. You can line are animals slept from?
• 1:15:12
  Speaker 1: Or you just type in animals. Yeah, So it's as
• 1:15:15
  Speaker 1: report a road kill and then you click on that
• 1:15:18
  Speaker 1: and there's antelope, bighorn, sheep, black bear, coyote, deer, elk,
• 1:15:21
  Speaker 1: grizzly bear, moose, mountain goat, mountain lion, wild bison, wild turkey,
• 1:15:26
  Speaker 1: and wolf. Those are the options. I feel like if
• 1:15:29
  Speaker 1: you were reporting a bison that would already be reported
• 1:15:32
  Speaker 1: by the giant NASCAR accident, it was still right there. Yeah,
• 1:15:38
  Speaker 1: and there's like a little map that pops up. I
• 1:15:41
  Speaker 1: haven't found any fresh road kills. I've been we have
• 1:15:44
  Speaker 1: people been getting in there, man, look at that, but passionately.
• 1:15:48
  Speaker 1: So this is through the Wyoming Department of Transportation. So
• 1:15:51
  Speaker 1: like this has the icy roads and all that, but
• 1:15:56
  Speaker 1: I got it all clouded up with a bunch of
• 1:15:57
  Speaker 1: stuff no one cares about. But also part of the
• 1:16:00
  Speaker 1: part of the point of the app is so that
• 1:16:03
  Speaker 1: people can see where there are an increased number of collisions,
• 1:16:07
  Speaker 1: and that people know where to put up Whatever state agency,
• 1:16:12
  Speaker 1: maybe it's the Department of Transportation, I don't know, or
• 1:16:15
  Speaker 1: not the Department of Transportation, whatever state agency in Wyoming
• 1:16:18
  Speaker 1: would put signs up on the side of the road
• 1:16:20
  Speaker 1: to say, like animal crossing, you know, be careful. Or
• 1:16:24
  Speaker 1: maybe maybe you can draw the pin on where there's
• 1:16:26
  Speaker 1: a police officer staked out checking speeds or whatever. Maybe
• 1:16:31
  Speaker 1: that too. I think there's another called that. It's called
• 1:16:33
  Speaker 1: ways quick correction. I have to make a correction as well,
• 1:16:37
  Speaker 1: when you get a chance. Is it about what you
• 1:16:39
  Speaker 1: just said? I realized that I said seven percent to
• 1:16:41
  Speaker 1: you when I meant to say point seven percent point seven.
• 1:16:45
  Speaker 1: I didn't know enough about what we're talking about. But
• 1:16:47
  Speaker 1: I don't want some like scientists calling in and being
• 1:16:49
  Speaker 1: like he's wrong. Point seven not seven? Is it natural salinity?
• 1:16:54
  Speaker 1: Which is why a briand of seven creates the ideal scenario.
• 1:16:58
  Speaker 1: Cran do you want to do your own crack? Sure? Okay,
• 1:17:02
  Speaker 1: Crens got hit a crack. She screwed something not real bad. Yeah,
• 1:17:04
  Speaker 1: big screw up, Yeah, huge screw up. No. I I
• 1:17:09
  Speaker 1: thought that the South Dakota UM bounty for youth trappers,
• 1:17:16
  Speaker 1: the youth season was in its first year, so that
• 1:17:19
  Speaker 1: was my bad. This was this will actually be the
• 1:17:21
  Speaker 1: fourth year. UM. Many folks from South Dakota wrote in
• 1:17:25
  Speaker 1: about that, but a couple of folks pointed out that
• 1:17:28
  Speaker 1: the reason why the bounty cap is at at a
• 1:17:31
  Speaker 1: five nine. Yeah, we we were like, why can't a
• 1:17:34
  Speaker 1: kid just poured the coles to it make a ton
• 1:17:35
  Speaker 1: of money they caught them off at is for tax purposes.
• 1:17:39
  Speaker 1: I guess you can probably go up to just under
• 1:17:41
  Speaker 1: six hundred, uh, in which case you'd be issued a
• 1:17:45
  Speaker 1: six hundred is like the cut off minimum for where
• 1:17:48
  Speaker 1: you'd beat issued a T. They don't want to kids, Yeah, well,
• 1:17:53
  Speaker 1: and hold on, it's not just kids, the early part
• 1:17:56
  Speaker 1: of this first month. That's we're kind of covering, is
• 1:18:01
  Speaker 1: that to let the kids get a crack at it first.
• 1:18:03
  Speaker 1: You know the thing that because I listened to you
• 1:18:06
  Speaker 1: guys talk about it, and obviously I live there and
• 1:18:09
  Speaker 1: see it, um Sean was all the people writing it emils.
• 1:18:16
  Speaker 1: It's been a busy week. You drive by plenty of
• 1:18:19
  Speaker 1: skunks and raccoons on the side of the road with
• 1:18:22
  Speaker 1: their tailbone and tail gone. Really, yeah, man, you should
• 1:18:26
  Speaker 1: have said, uh, you should have said, uh, you just said, hey,
• 1:18:30
  Speaker 1: you know how we were just talking about roadkill. We'll
• 1:18:33
  Speaker 1: get this and transition transition. Yeah, well you guys already
• 1:18:38
  Speaker 1: rolled in lay up transition, lay up. That he missed.
• 1:18:42
  Speaker 1: I'm sorry to learning. Learning opportunity found right there the school, Sean,
• 1:18:48
  Speaker 1: quit writing angry emails and when you could be learning
• 1:18:50
  Speaker 1: on I was thinking, I was thinking about your your
• 1:18:57
  Speaker 1: learning opportunity for public speaking last night with young uh
• 1:19:00
  Speaker 1: young Mr James too. That was good. Yeah he went
• 1:19:03
  Speaker 1: he yeah, took a real he almost went a little
• 1:19:05
  Speaker 1: overboard in the end there. I mean, my hats off
• 1:19:09
  Speaker 1: to him. I opened up, opened up, Uh, Jimmy, I
• 1:19:13
  Speaker 1: allowed it. I invited him to do like a greeting
• 1:19:15
  Speaker 1: over the dinner table, you know when you say like
• 1:19:18
  Speaker 1: like thank you all to come. There was nothing overboard
• 1:19:21
  Speaker 1: about that. That was just beautiful. It was good. He
• 1:19:24
  Speaker 1: poured the coals to it. Chester. How's that? How's that
• 1:19:27
  Speaker 1: chocolate covered peep treating you? The dudes eating the evidence?
• 1:19:32
  Speaker 1: That is, No, we didn't. We didn't decapitate that one.
• 1:19:35
  Speaker 1: No course sample, that's actual bird. It's a marshmall funny
• 1:19:39
  Speaker 1: with sugar on it. Is it better than the regular peeple?
• 1:19:42
  Speaker 1: More flavorful? Oh yeah, for sure. Purchased with mediator Amax.
• 1:19:47
  Speaker 1: But like I but like I said, Kevin, you toast
• 1:19:51
  Speaker 1: these with the sugar on the outside caramelizes it if
• 1:19:54
  Speaker 1: you like a toast and marshmallows. Right, we should have
• 1:19:56
  Speaker 1: run We should you guys to take the advanced chef
• 1:19:59
  Speaker 1: talk like if there's a room with a restaurant. But
• 1:20:02
  Speaker 1: I needed a good idea to say, hypothetically, if only
• 1:20:07
  Speaker 1: we'd run a Graham cracker behind that peep instead of
• 1:20:10
  Speaker 1: a piece of bread. We've been two thirds of the
• 1:20:11
  Speaker 1: way too. Smore, Kenny Warner, what's been going on? Tell
• 1:20:17
  Speaker 1: me something about yourself? I don't know yet. That you
• 1:20:20
  Speaker 1: don't know yet. Um, I feel like I have been
• 1:20:24
  Speaker 1: spending way too much time listening to songs about excavators
• 1:20:29
  Speaker 1: because you have to have a child. I was like,
• 1:20:33
  Speaker 1: I'm sitting here trying to think of one song about
• 1:20:36
  Speaker 1: the next guy. Even earlier, when I was like, Oh, Chester,
• 1:20:38
  Speaker 1: don't they call you THET I was thinking investigator because
• 1:20:41
  Speaker 1: it rhymes with excavator, and I have all these excavator
• 1:20:44
  Speaker 1: songs in my head. Your boys in that era were
• 1:20:48
  Speaker 1: like machinery, earth moving equipment, anything, any yeah, heavy equipment,
• 1:20:54
  Speaker 1: he corrects me. And he's only two, but he'll tell me, like, no,
• 1:20:57
  Speaker 1: it's a front loader. So yeah, he want he wants
• 1:21:03
  Speaker 1: to if he could pick his career right now, would
• 1:21:05
  Speaker 1: be earth mover, he thinks so, and then whenever he
• 1:21:09
  Speaker 1: gets a chance to like write in one, he just
• 1:21:12
  Speaker 1: gets so nervous that he puts both his hands in
• 1:21:14
  Speaker 1: his mouth and freaks out, like that's how excited he gets.
• 1:21:18
  Speaker 1: Eat Yeah, yeah, yeah, neighbor, he keeps one of those
• 1:21:23
  Speaker 1: parks in his backyard all the time, and that would
• 1:21:25
  Speaker 1: make his day. Think about that? Would he would? He
• 1:21:29
  Speaker 1: does he like any kind of machinery type stuff, any
• 1:21:31
  Speaker 1: kind of contraptions he does. He likes forklifts. I mean,
• 1:21:36
  Speaker 1: I'm just gonna say all the words he's saying to
• 1:21:38
  Speaker 1: me every day. But a fork, cliff, pop cat, front loader, Yeah,
• 1:21:44
  Speaker 1: big trucks, car carriers, foreman's busting my hump mom ye
• 1:21:52
  Speaker 1: oh man, over time, dude. That reminds you. You know
• 1:21:56
  Speaker 1: we told we told the Dirty Dan joke. That reminds
• 1:21:58
  Speaker 1: me of another Dirty Dan joke. No, we didn't sell
• 1:22:01
  Speaker 1: so creeped out. The whole thing is bleeped out. I
• 1:22:04
  Speaker 1: thought it just bleeped out the bad words we hear.
• 1:22:10
  Speaker 1: We hear you say rats, big baby, I want to
• 1:22:16
  Speaker 1: hear the other dirty Dames. So good. It has to
• 1:22:18
  Speaker 1: do with contractors. His experience is hanging out with some contractors.
• 1:22:23
  Speaker 1: We're gonna tell no other than that. Um, I'm just
• 1:22:30
  Speaker 1: I'm happy to be here. You hung out with Kevin
• 1:22:32
  Speaker 1: and film with I got to hang out and cook
• 1:22:34
  Speaker 1: some octopus with Kevin yesterday and that was amazing, subjectively tender.
• 1:22:40
  Speaker 1: We haven't run it through the Warner Bratler yet, but
• 1:22:42
  Speaker 1: we feel like it was social. So good. That's the
• 1:22:48
  Speaker 1: name of my new album. And uh and you're gonna
• 1:22:53
  Speaker 1: You're gonna be working on a spear fishing series. I am.
• 1:22:57
  Speaker 1: I didn't know we were allowed to talk about that.
• 1:23:00
  Speaker 1: Don't say too much. We could say it's still totally
• 1:23:06
  Speaker 1: in the works. Nothing has been filmed yet, but we've
• 1:23:10
  Speaker 1: got a lot of good ideas for this for part
• 1:23:13
  Speaker 1: series of spear fishing that will be on Meat Eaters YouTube.
• 1:23:18
  Speaker 1: That's gonna be exciting, I hope. So. Yeah, I think
• 1:23:21
  Speaker 1: so people like watching spear fishing stuff. It's fascinating. I
• 1:23:24
  Speaker 1: mean it's like taking someone to another planet, like you
• 1:23:28
  Speaker 1: literally are leaving the world that you know and being
• 1:23:31
  Speaker 1: able to be the eyes for people who don't get
• 1:23:34
  Speaker 1: to get down there and see it and and maybe
• 1:23:38
  Speaker 1: won't and maybe won't. Yeah, so I really like it.
• 1:23:42
  Speaker 1: I think it's fascinating no matter what. But um, it's
• 1:23:46
  Speaker 1: been it's been really nice to see that so many
• 1:23:48
  Speaker 1: people who don't even live by the ocean, how fascinating
• 1:23:52
  Speaker 1: it is for them to Yeah. Sure, uh And then
• 1:23:57
  Speaker 1: you did like an early was it was it your
• 1:24:01
  Speaker 1: first duck hunt? Oh? Absolutely? Sean here, Yeah, famous for
• 1:24:07
  Speaker 1: you might know him from Sean's Duck Report. Yeah, duck
• 1:24:13
  Speaker 1: hunting is something I mean I don't I never knew
• 1:24:16
  Speaker 1: a lot about it. I just really liked the idea
• 1:24:19
  Speaker 1: of going out and getting a duck or a goose,
• 1:24:21
  Speaker 1: And I didn't know there's a big difference between those two.
• 1:24:24
  Speaker 1: But when you start throwing in buggers down the old Bratsler,
• 1:24:29
  Speaker 1: then we'll see the difference. But growing up in Hawaii,
• 1:24:32
  Speaker 1: it's just um, apparently we're the only state that doesn't
• 1:24:36
  Speaker 1: have duck hunting. So yeah, Hawaii is the only state
• 1:24:40
  Speaker 1: without a waterfowl season because Hawai does get birds that
• 1:24:45
  Speaker 1: migrate down like pintails and stuff even and they don't
• 1:24:50
  Speaker 1: want to like persuade those birds to not migrate to
• 1:24:55
  Speaker 1: why because it's such a because we're the most isolated
• 1:24:59
  Speaker 1: land mass on the on it. So they're afraid that
• 1:25:01
  Speaker 1: if there's pressure put on them, they'll just be like, oh,
• 1:25:03
  Speaker 1: we'll find somewhere else to go. Is that gonna you're
• 1:25:05
  Speaker 1: not gonna like, you're not gonna use that to fulfill
• 1:25:09
  Speaker 1: that little tidbit right there to fulfill your contract obligations
• 1:25:12
  Speaker 1: about Shawn's dark report, Are you no, no, because you
• 1:25:14
  Speaker 1: could have milked the whole one out of that. Okay,
• 1:25:19
  Speaker 1: I don't want you to now claim it as like
• 1:25:22
  Speaker 1: check it off your list, but just the heads up. Yeah,
• 1:25:24
  Speaker 1: that would have been good. Done the whole dock report
• 1:25:26
  Speaker 1: well and be done for the month. Or maybe I'll
• 1:25:28
  Speaker 1: write an article on that. That's great, that'd be a
• 1:25:30
  Speaker 1: good one. Yeah, it's pretty interesting that it's so the
• 1:25:34
  Speaker 1: whole Hawaii chain is a duck refuge pretty much. I
• 1:25:37
  Speaker 1: had no idea, And so it's as fascinating to me
• 1:25:41
  Speaker 1: as the ocean for someone who hasn't seen the ocean,
• 1:25:43
  Speaker 1: because you don't go out and shoot a duck or
• 1:25:45
  Speaker 1: a goose and eat it. And that's the only things
• 1:25:47
  Speaker 1: that like I read about in little, you know, fairy
• 1:25:50
  Speaker 1: tale books and stuff. So the whole idea of bringing
• 1:25:54
  Speaker 1: a duck home and putting it on the table just
• 1:25:56
  Speaker 1: seemed literally out of this world to me. And then
• 1:26:00
  Speaker 1: caw came to visit um when when you guys all
• 1:26:03
  Speaker 1: came down to go spear fishing, and he brought me
• 1:26:06
  Speaker 1: some mallards and gave me very so fat and gave
• 1:26:11
  Speaker 1: me very specific instructions on how to cook it. I'm
• 1:26:14
  Speaker 1: not screwed up, not to screw it up. Cow's always
• 1:26:17
  Speaker 1: tell me not to screw it up, and so and
• 1:26:23
  Speaker 1: I didn't. And it was literally one of the most
• 1:26:27
  Speaker 1: delicious things I've ever eaten, and so that just elevated
• 1:26:31
  Speaker 1: my infatuation with the idea of being able to get
• 1:26:35
  Speaker 1: my own bird so much. Can we back up on
• 1:26:37
  Speaker 1: the Hawaii thing from it? Is that prohibition on duck
• 1:26:40
  Speaker 1: hunting so ingrained that people just don't even what's going
• 1:26:45
  Speaker 1: on you're digging around with people just don't even think
• 1:26:51
  Speaker 1: about he's so ingrained that did it? Like for let
• 1:26:55
  Speaker 1: me gear, for instance, in Michigan, you could not hunt
• 1:26:58
  Speaker 1: doves because of some if you low but everybody around
• 1:27:01
  Speaker 1: you can hunt dubs, So people would not a day
• 1:27:04
  Speaker 1: goes by. That's an exaggeration, not a month goes by.
• 1:27:11
  Speaker 1: Someone does a bit about not being able to hunt dubs. No,
• 1:27:14
  Speaker 1: it's not. I wouldn't say it's the same at all.
• 1:27:16
  Speaker 1: And I think it's because we are so isolated and
• 1:27:20
  Speaker 1: that it's not like we're just looking over our shoulders
• 1:27:22
  Speaker 1: and there's a state right next to us hunting ducks.
• 1:27:26
  Speaker 1: You know, it's like we're on our own. We're in
• 1:27:28
  Speaker 1: the middle of the ocean, in the middle of nowhere,
• 1:27:30
  Speaker 1: and so I don't think we have that comparison. I
• 1:27:33
  Speaker 1: don't even think it's a thought in most people's heads. Like,
• 1:27:37
  Speaker 1: I didn't know that we were the only state that
• 1:27:39
  Speaker 1: didn't have duck hunting until Sean told me that. I
• 1:27:41
  Speaker 1: just knew that I've never seen somebody bring home a duck,
• 1:27:45
  Speaker 1: you know, you know, uh, I was in one of
• 1:27:48
  Speaker 1: the times I was in South America on on on
• 1:27:50
  Speaker 1: a river trip down there. There's birds, like every kind
• 1:27:54
  Speaker 1: of bird all overplace all the time. It's just like birds, birds, birds,
• 1:27:57
  Speaker 1: you know, um and the Amberanians like they know what
• 1:28:02
  Speaker 1: they are, but there's only certain like ones that look
• 1:28:04
  Speaker 1: very grouse like that they're interested in. And they have
• 1:28:08
  Speaker 1: to sort of catch all phrase for edible birds. They
• 1:28:10
  Speaker 1: know them individually, but sort of the same way we'd say,
• 1:28:13
  Speaker 1: like game bird, they have a word. Well, one day,
• 1:28:17
  Speaker 1: it's kind of seemed very out of place. You're in
• 1:28:19
  Speaker 1: the jungle, but here comes a duct it looks like
• 1:28:21
  Speaker 1: I don't know what it was, but it looks like
• 1:28:23
  Speaker 1: a hand mold lands on the side of the river
• 1:28:26
  Speaker 1: out in front of us in the jungle, and I thought,
• 1:28:28
  Speaker 1: for a second, I aren't these boys if that's sort
• 1:28:32
  Speaker 1: of in there game bird on their game bird radar.
• 1:28:38
  Speaker 1: And as that bird landed, the bows that came out
• 1:28:40
  Speaker 1: of the bottom of that boat. I was like, Okay,
• 1:28:46
  Speaker 1: they're onto it, don't don't need me to help. Very
• 1:28:52
  Speaker 1: short lived thought. You were like, so I'm gonna talk
• 1:28:58
  Speaker 1: about the continuation. Sean gave you an invite, Okay, cool. Yeah,
• 1:29:02
  Speaker 1: So basically, well you gave me the invite, Steve, because
• 1:29:06
  Speaker 1: I started talking about how I always wanted to, you know,
• 1:29:09
  Speaker 1: bring home a duck, and so then you invited. You
• 1:29:12
  Speaker 1: introduced me to Sean and no, no, I love the
• 1:29:19
  Speaker 1: idea of getting someone introduced to it to even see
• 1:29:23
  Speaker 1: what it's about, because for me, the knowledge goes like
• 1:29:28
  Speaker 1: so advanced on some things that to back it up
• 1:29:31
  Speaker 1: to square one of like okay, we want the wind
• 1:29:33
  Speaker 1: at our back. Okay, that's a duck. That was a
• 1:29:37
  Speaker 1: huge thing. I was like, is that a duck. He's like, Nope,
• 1:29:40
  Speaker 1: that's a that's a turn. That's a seagull. And like
• 1:29:44
  Speaker 1: I like, I, hands down am the most green person
• 1:29:49
  Speaker 1: that Sean ever took the biggest newbie ever, Like I
• 1:29:54
  Speaker 1: never even shot a shotgun before. I was like intimidated
• 1:29:59
  Speaker 1: by it at first, and he would say, like start
• 1:30:01
  Speaker 1: talking about the different parts of it. I had no
• 1:30:04
  Speaker 1: idea what he was talking about. Um, it was all.
• 1:30:08
  Speaker 1: It was all so new to me. It was like
• 1:30:10
  Speaker 1: such it was first of all, such a privilege to
• 1:30:12
  Speaker 1: just like kind of come in and have someone like
• 1:30:14
  Speaker 1: Sean be there to show me the ropes. But like
• 1:30:18
  Speaker 1: it was just I was I was in awe of
• 1:30:21
  Speaker 1: it all, like the fact that I know they're called blinds,
• 1:30:24
  Speaker 1: but we got to like build a fort in the wilderness.
• 1:30:28
  Speaker 1: That was so cool. Like like Sean was like, yeah,
• 1:30:31
  Speaker 1: go get those you know, dead old um tumbleweeds. I'm
• 1:30:35
  Speaker 1: like tumble one on cartoons. Like it was all like
• 1:30:39
  Speaker 1: I was giddy. I was just like, oh my gosh,
• 1:30:43
  Speaker 1: and like home decor, like make this a pretty little
• 1:30:46
  Speaker 1: fort and yeah, and I asked him a lot of
• 1:30:50
  Speaker 1: questions where I just saw like his face kind of
• 1:30:53
  Speaker 1: going into shock and realized that he had to really
• 1:30:57
  Speaker 1: back it up with, Um how fundamental we had to
• 1:31:00
  Speaker 1: go to teach me about duck hunting. But I loved
• 1:31:03
  Speaker 1: every second of it. Yeah, that was definitely the exciting part.
• 1:31:07
  Speaker 1: When you would text me about me and Kimmy going
• 1:31:10
  Speaker 1: duck hunting. Was I mean, I didn't realize quite how
• 1:31:14
  Speaker 1: basic I'd get with it. Um, you know, like the
• 1:31:17
  Speaker 1: night before we're talking about hen and Drake's I'm like, okay,
• 1:31:21
  Speaker 1: wait no, so that's male female, you know, like stuff
• 1:31:25
  Speaker 1: like that, which is it's it's fun to get to
• 1:31:28
  Speaker 1: that level. It was, it was that was the exciting part.
• 1:31:32
  Speaker 1: I never wore waiters before in my life, and I
• 1:31:35
  Speaker 1: remember how small my boots were, and I had to
• 1:31:37
  Speaker 1: pull them on b all your plaers every day. We
• 1:31:39
  Speaker 1: had to use like a her boot size was for
• 1:31:43
  Speaker 1: what her actual foot size would be right, but not
• 1:31:47
  Speaker 1: with big heavy socks on. And then she was you know,
• 1:31:50
  Speaker 1: she was wearing stocking foot and so she had to
• 1:31:55
  Speaker 1: use like a monkey wrench to like jack the boot
• 1:32:00
  Speaker 1: would know what happened her. After that, I said, Steve,
• 1:32:03
  Speaker 1: a picture of me plucking off my bonails. All the
• 1:32:06
  Speaker 1: tonils fell off. You don't want us. You might be
• 1:32:09
  Speaker 1: right now naked, hairless kittens or something. I don't even know.
• 1:32:16
  Speaker 1: I sent Cali video to d think just like I mean,
• 1:32:20
  Speaker 1: like just the tonail. Like in that video there's Buddy's
• 1:32:25
  Speaker 1: little commentary going, okay that from the boot that is
• 1:32:31
  Speaker 1: just another in excruciating page. I was just really happy
• 1:32:34
  Speaker 1: to be there, so I wasn't complaining, how the heck
• 1:32:37
  Speaker 1: did you handle that? Had I had the h from
• 1:32:40
  Speaker 1: I had. I lost a few of them one time,
• 1:32:42
  Speaker 1: just from walking down a steep hill and like a
• 1:32:47
  Speaker 1: long walk, and I could feel it. Yeah, and then
• 1:32:51
  Speaker 1: and then I don't want it wasn't a month later
• 1:32:53
  Speaker 1: a couple of them came off. Yeah, that's just another
• 1:32:56
  Speaker 1: evolution in the in the suffering that we were, absolute suffering.
• 1:33:01
  Speaker 1: That was. It's a good way to keep a kid happy.
• 1:33:04
  Speaker 1: I took my tonail off for my nephew like that.
• 1:33:09
  Speaker 1: Oh yeah, I just couldn't. He was like running circles
• 1:33:12
  Speaker 1: around the chair. I couldn't quite grasp at all. Like
• 1:33:17
  Speaker 1: it's kind of weird. I had his song cales. Tonails
• 1:33:20
  Speaker 1: were always coming up. Yeah, buddy kept saying, ill, I
• 1:33:23
  Speaker 1: want to hold it, complainting emotions. You guys hunted a
• 1:33:37
  Speaker 1: place that a lot of people don't um regard as
• 1:33:40
  Speaker 1: a big duck hunt state. And remember what our buddy
• 1:33:42
  Speaker 1: Carl Malcolm was down there for years for work, and
• 1:33:45
  Speaker 1: he would get into a little ducks now and then
• 1:33:47
  Speaker 1: in New Mexico. And I remember always being surprised by that,
• 1:33:50
  Speaker 1: because you know, you form these um everybody does it
• 1:33:56
  Speaker 1: like you formed his impressions of places. You don't think
• 1:33:59
  Speaker 1: that a lot of like people I guess where I
• 1:34:03
  Speaker 1: grew up. I don't think of New Mexico as having
• 1:34:06
  Speaker 1: right big now alpine right ski areas. You just imagined
• 1:34:11
  Speaker 1: it being like a bunch of desert and you think
• 1:34:13
  Speaker 1: it's like sand and cas for whatever the hell reason, right, Yeah,
• 1:34:17
  Speaker 1: And likewise, you don't think of it as you know,
• 1:34:20
  Speaker 1: a place that Leopold was doing wetlands research, and you know,
• 1:34:26
  Speaker 1: you don't think about all the riparian areas. And um,
• 1:34:30
  Speaker 1: I remember being shocked to learn that the mountain men
• 1:34:32
  Speaker 1: would work down into New Mexico quite frequently beaver trapping, yeah,
• 1:34:38
  Speaker 1: and I'm like, how could that be true? And there
• 1:34:40
  Speaker 1: ice fishing the ice fish. Yeah, it was my decision
• 1:34:48
  Speaker 1: to go there. Um you know that. And Kimmy Frankly
• 1:34:53
  Speaker 1: was supposed to be on a different hunt originally then
• 1:34:56
  Speaker 1: this hunt, and my whole original idea was to get
• 1:35:01
  Speaker 1: heard of the salt Lake and experience all the variety
• 1:35:04
  Speaker 1: of salt Lake. But uh, you know, with me catching
• 1:35:08
  Speaker 1: COVID and a few other things going on, like didn't
• 1:35:11
  Speaker 1: work out scheduling wise, and uh, I was like you
• 1:35:14
  Speaker 1: know what, we can still make this work if we
• 1:35:16
  Speaker 1: go to New Mexico. And where we went in New
• 1:35:19
  Speaker 1: Mexico it was a place I'd never been, which is
• 1:35:22
  Speaker 1: a lot of the kind of the you know, it's
• 1:35:25
  Speaker 1: not the entire premise by any means of duck lore,
• 1:35:28
  Speaker 1: but we like to go places that are figuring it
• 1:35:33
  Speaker 1: out right, go figure out ducks on our own, not
• 1:35:36
  Speaker 1: just taking necessarily the shoe in thing. And so I
• 1:35:41
  Speaker 1: was going in blind as a bat on this. But
• 1:35:43
  Speaker 1: we decided, you know, on a place and we were
• 1:35:46
  Speaker 1: staying in a town called Truth or Consequences, my favorite
• 1:35:50
  Speaker 1: town name of all time. Yeah, they like it was
• 1:35:52
  Speaker 1: the game ship, right, tell that story a goofy deal.
• 1:35:56
  Speaker 1: I think they should go back and change it back.
• 1:36:00
  Speaker 1: I don't know. I like the name, now tell the story. Yeah,
• 1:36:03
  Speaker 1: I think we actually finally gave it. It's like credibility.
• 1:36:08
  Speaker 1: But we'll get into that. So. Yeah, Truth or Truth
• 1:36:11
  Speaker 1: or Consequences was originally named Hot Springs and then probably
• 1:36:17
  Speaker 1: the thirtieth Hot Springs and America problem. Yeah, and the
• 1:36:22
  Speaker 1: I think the mayor back in nineteen fifty or something
• 1:36:24
  Speaker 1: changed the name to Truth or Consequences after a game
• 1:36:28
  Speaker 1: show a radio game show that he liked, and so
• 1:36:33
  Speaker 1: try to lure No, it's like the game show was
• 1:36:37
  Speaker 1: gonna go record an episode, right and whatever town would
• 1:36:43
  Speaker 1: name themselves that, and the town voted to name themselves that,
• 1:36:48
  Speaker 1: and in that game show host would go there like
• 1:36:50
  Speaker 1: every year for the rest of his life. And it's
• 1:36:53
  Speaker 1: just so it's disappointing with a name that bad. Sean
• 1:37:00
  Speaker 1: when when he first picked me up, he's like, man,
• 1:37:02
  Speaker 1: I thought this name was so badass. And oh yeah,
• 1:37:05
  Speaker 1: I thought some heavy covered wagon ship went down there, man,
• 1:37:08
  Speaker 1: you know what I mean. He's like, I thought, you know,
• 1:37:10
  Speaker 1: cowboys were taken out to the desert and given the
• 1:37:13
  Speaker 1: chance to tell their truth or if not, there left
• 1:37:15
  Speaker 1: there to die and people cannibalizing each other. I don't
• 1:37:17
  Speaker 1: know what I thought. I was like, Oh, a name
• 1:37:20
  Speaker 1: like that, your mind can go wherever you want. To know.
• 1:37:23
  Speaker 1: It's a game show. Yeah, no, it's a little lackluster,
• 1:37:27
  Speaker 1: but uh so, yeah, that's where we went and like
• 1:37:32
  Speaker 1: started Kimmy off right, like throwing her into the fire
• 1:37:36
  Speaker 1: of learning how to duck hunt. You know, we we
• 1:37:40
  Speaker 1: had no local contacts, We had no one there like
• 1:37:43
  Speaker 1: teaching us about the area. We just started driving around,
• 1:37:47
  Speaker 1: showing up at water and scouting ducks. And the first
• 1:37:53
  Speaker 1: night we went out scouting, or the first day, I
• 1:37:55
  Speaker 1: should say, the amount of ducks we've found in this
• 1:38:01
  Speaker 1: one spot was just staggering. I mean one of those
• 1:38:06
  Speaker 1: spots where I'm giddy with laughter and I'm good, yeah, yep,
• 1:38:13
  Speaker 1: And you know, Max is going bananas with the long
• 1:38:17
  Speaker 1: lens film and NonStop, just stoked, and we're like, you know,
• 1:38:21
  Speaker 1: this is about as good as you can ask for
• 1:38:22
  Speaker 1: it to be. And I even remarked to Kimmy, this
• 1:38:26
  Speaker 1: just seems too good to be true. I'm not gonna
• 1:38:29
  Speaker 1: get my hopes up. And oh I know where this
• 1:38:33
  Speaker 1: is going. So yeah. The next morning we so what
• 1:38:40
  Speaker 1: we had found where we were there was there's this
• 1:38:43
  Speaker 1: little island on this west side of this lake, and
• 1:38:48
  Speaker 1: we were kind of pulled up on this island watching
• 1:38:50
  Speaker 1: these birds. And there was birds all around us out
• 1:38:54
  Speaker 1: east of us, towards the main big water of the lake,
• 1:38:57
  Speaker 1: wrapping around north of us and and settling on this
• 1:39:00
  Speaker 1: west bank to our to the west island, and um,
• 1:39:06
  Speaker 1: with what the wind was setting up to be, we
• 1:39:08
  Speaker 1: decided we were instead of setting on this island, we
• 1:39:11
  Speaker 1: were gonna set on this west bank, and that was
• 1:39:14
  Speaker 1: kind of our game plan for the morning, which proved
• 1:39:18
  Speaker 1: to be maybe the worst decoy set up I've ever
• 1:39:22
  Speaker 1: set in my life. One of those ones where like
• 1:39:25
  Speaker 1: when the sun comes up and the birds are flying
• 1:39:28
  Speaker 1: and you realize, like just how bad you screwed the
• 1:39:31
  Speaker 1: pooch and you're like not in the spot. It's like
• 1:39:35
  Speaker 1: they like it a hundred yards that way. They hate
• 1:39:37
  Speaker 1: where we're sitting. And um, but I mean there are
• 1:39:42
  Speaker 1: so many birds that it just like that wasn't like
• 1:39:47
  Speaker 1: the end all be all by means and Kimmy, I
• 1:39:53
  Speaker 1: don't know how far how far into the hunt were we.
• 1:39:56
  Speaker 1: I mean I think it was it was when the
• 1:39:59
  Speaker 1: the sun I had just come up, not that long ago.
• 1:40:01
  Speaker 1: It was pretty early on in the day. Because that
• 1:40:03
  Speaker 1: day it did end up being pretty slow, Like we
• 1:40:05
  Speaker 1: saw a lot of birds off in the distance, but
• 1:40:08
  Speaker 1: as far as any coming and landing in our decoys,
• 1:40:11
  Speaker 1: it didn't really happen. But in the morning it did,
• 1:40:14
  Speaker 1: and um, some teals flew by and I and I
• 1:40:18
  Speaker 1: just remember like the intensity, like you just being like
• 1:40:21
  Speaker 1: there it does kill him. And and I missed. I
• 1:40:24
  Speaker 1: missed the first one that flew by, and then a
• 1:40:27
  Speaker 1: little while later another one came and I was able
• 1:40:30
  Speaker 1: to nail that one and get my my first duck. Yeah.
• 1:40:33
  Speaker 1: On her second shot at a duck, ever kills a duck,
• 1:40:38
  Speaker 1: which was just impressive, you know, because it's I can
• 1:40:41
  Speaker 1: remember my first duck took a box and a half
• 1:40:43
  Speaker 1: of shells before. Yeah, but you probably like schooled up
• 1:40:47
  Speaker 1: and um from spearfish, and you're schooled up and how
• 1:40:49
  Speaker 1: to like track and track and lead, right, I would
• 1:40:54
  Speaker 1: hope that the instinct is there. Um, But I was
• 1:40:57
  Speaker 1: just I was over the moon surprise and just so ecstatic.
• 1:41:01
  Speaker 1: Oh my gosh, we're both like that weird moment of
• 1:41:07
  Speaker 1: where you're giggling with happiness but also like on the
• 1:41:10
  Speaker 1: edge of teers, you know, just because you're so stoked
• 1:41:12
  Speaker 1: about the moment. And uh, I think we shot three
• 1:41:16
  Speaker 1: ducks at more. It was pretty slow, but we like
• 1:41:20
  Speaker 1: at least kind of got that out of the way.
• 1:41:22
  Speaker 1: It was pretty slow, and then when the sun came
• 1:41:24
  Speaker 1: up it was directly in our face too, and the
• 1:41:27
  Speaker 1: east side of the lake, um was smashing ducks. There
• 1:41:32
  Speaker 1: was a bunch of hunters over there, and my goodness,
• 1:41:35
  Speaker 1: like the shots coming from over there, and so we
• 1:41:37
  Speaker 1: were kind of in this moment of oh, there's that
• 1:41:41
  Speaker 1: local knowledge, right, like they knew something we didn't know.
• 1:41:45
  Speaker 1: We saw all these birds over here, but they're shooting them,
• 1:41:48
  Speaker 1: they're banging them over there and UH. Anyway, so we
• 1:41:53
  Speaker 1: picked up and get back to the to the boat
• 1:41:57
  Speaker 1: ramp and UH rangers there and he's just moving the
• 1:42:03
  Speaker 1: dock and Max gets out of the boat to go
• 1:42:07
  Speaker 1: get the truck and it's like a long walk back
• 1:42:10
  Speaker 1: to the truck and he offers Max a ride and
• 1:42:14
  Speaker 1: Max jumps in with him to get a ride back
• 1:42:16
  Speaker 1: to the truck. And on their drive back, UM, he
• 1:42:22
  Speaker 1: asked Max where where we hunted? Max goes the west side. Wait, no,
• 1:42:28
  Speaker 1: the east side. And that was the extent of the conversation,
• 1:42:33
  Speaker 1: and then they just like talked about other things and
• 1:42:35
  Speaker 1: Max even brought that up when he came down back
• 1:42:38
  Speaker 1: to us. Was like, I was like, what do you
• 1:42:40
  Speaker 1: guys talk about? He's like, Oh, he just asked where
• 1:42:42
  Speaker 1: we hunted and whatever else. I said, well, you know,
• 1:42:45
  Speaker 1: you tell him we were over on that west side.
• 1:42:46
  Speaker 1: He's like yeah, I couldn't remember, you know, I've I
• 1:42:49
  Speaker 1: was like screwed up on where we were, so I
• 1:42:51
  Speaker 1: got turned around. I said, both, which is just like
• 1:42:56
  Speaker 1: just one of those things that like it's the damnedest thing.
• 1:43:00
  Speaker 1: Um Anyway, So so that afternoon we went back out
• 1:43:05
  Speaker 1: and checked out that spot and um or like that
• 1:43:10
  Speaker 1: island with the wind situation is going to be the
• 1:43:13
  Speaker 1: spot to be. We need to be out on that island.
• 1:43:16
  Speaker 1: And so the next morning that's what we did, and
• 1:43:19
  Speaker 1: we had like this just there's like a nice little
• 1:43:24
  Speaker 1: nook in this rock to put a boat in, and like,
• 1:43:28
  Speaker 1: you know, nice little flat spot to put a blind on,
• 1:43:30
  Speaker 1: and you're just like, oh, this is this is perfect.
• 1:43:33
  Speaker 1: You know. It was really nice, even as someone who
• 1:43:36
  Speaker 1: doesn't know anything about duck hunting, like everything about that
• 1:43:40
  Speaker 1: set up just felt perfect. And right when the sun
• 1:43:45
  Speaker 1: came up, like ducks just started flying in everywhere. It was.
• 1:43:51
  Speaker 1: It was action. It was amazing and um it was
• 1:43:55
  Speaker 1: just like turned up a hundred times from the day before.
• 1:43:58
  Speaker 1: And I kind of felt a lot more confident now
• 1:44:01
  Speaker 1: because I already hadn't the first monkey off my back
• 1:44:03
  Speaker 1: and I just started shooting and birds were just dropping
• 1:44:06
  Speaker 1: and it was just the most amazing day ever. I
• 1:44:09
  Speaker 1: just like when Sean told me to do something. I
• 1:44:11
  Speaker 1: did it and it worked and it um and Kimmy
• 1:44:14
  Speaker 1: was crushing it, like I'm truth is she's just smoking birds. Meanwhile,
• 1:44:21
  Speaker 1: her toes or tone over and uh yeah, I mean
• 1:44:26
  Speaker 1: she shoots like this, this drake pintail, that eight inch brig,
• 1:44:30
  Speaker 1: you know, big beautiful winter pintail, and it's just like
• 1:44:34
  Speaker 1: something dreams were made of how the hunt worked out,
• 1:44:37
  Speaker 1: and you're getting singles and pairs and I don't even
• 1:44:40
  Speaker 1: know what a what a stud or what a trophy is.
• 1:44:43
  Speaker 1: All I know is that I just shot, like shaking
• 1:44:45
  Speaker 1: and being like oh my god, Like I'm like, this
• 1:44:48
  Speaker 1: isn't really stoked on how you couldn't have wrote it
• 1:44:51
  Speaker 1: up any better for me? It was cool to see
• 1:44:53
  Speaker 1: a variety of birds too, you know. The day before
• 1:44:56
  Speaker 1: it was three teals that we shot, and on this
• 1:44:58
  Speaker 1: day we're talking like pintails. We saw hand mallard, we
• 1:45:02
  Speaker 1: saw widgeons. I shot you know, drake widgeon and peels
• 1:45:07
  Speaker 1: and all kinds of things. Goad while I think, yeah,
• 1:45:10
  Speaker 1: like it was. It was the best education and the
• 1:45:14
  Speaker 1: most glorious feeling of victory, like we're just on and
• 1:45:20
  Speaker 1: uh like that that hunt was wonderful. It was just perfect.
• 1:45:24
  Speaker 1: And after that hunt, we head back to camp and
• 1:45:28
  Speaker 1: we're talking about, you know, how awesome this is all going.
• 1:45:31
  Speaker 1: And this is the best episode of my host season already.
• 1:45:34
  Speaker 1: It's in the bag. Let's go do a plucking scene,
• 1:45:38
  Speaker 1: you know, like we're we're we're good and um, so
• 1:45:42
  Speaker 1: that's what we want to do. Want to do a
• 1:45:43
  Speaker 1: plucking scene. Yeah, that afternoon we went and we were
• 1:45:45
  Speaker 1: going to go just you know, pluck our birds and
• 1:45:48
  Speaker 1: and honestly get some time lapse as a sunset stuff
• 1:45:51
  Speaker 1: like that. And we drove because my truck was just
• 1:45:58
  Speaker 1: stuffed full of you know, every thing, and hooked up
• 1:46:01
  Speaker 1: to the boat and we're like, yeah, we'll just jump
• 1:46:03
  Speaker 1: in the rental which is two wheel drive, and not
• 1:46:09
  Speaker 1: to throw him under the bus, but Max is driving
• 1:46:12
  Speaker 1: and we go down to the we go down to
• 1:46:17
  Speaker 1: this sandy sand bar area and for whatever reason, he
• 1:46:21
  Speaker 1: just pulls off like the packed you know, to track
• 1:46:26
  Speaker 1: and sinks that sucker right up to the frame in
• 1:46:30
  Speaker 1: real deep sand. And we tried digging it out for
• 1:46:34
  Speaker 1: an hour. We tried a lot of stuff. We tried
• 1:46:36
  Speaker 1: going around getting me woods, having to get under the tires,
• 1:46:40
  Speaker 1: we tried rocks, we tried to try to dig the frame.
• 1:46:44
  Speaker 1: I was texting cal what do we do? And eventually
• 1:46:50
  Speaker 1: we get to the point of Max goes to walk
• 1:46:52
  Speaker 1: up to like the closest house, which because he felt
• 1:46:55
  Speaker 1: so bad because he knew that yeah, his driving did that.
• 1:46:59
  Speaker 1: So so we're trying to call a tow truck by now.
• 1:47:02
  Speaker 1: But I think Max just like was not going to
• 1:47:03
  Speaker 1: accept that, like financial defeat, and so he's like, no,
• 1:47:07
  Speaker 1: I'm gonna set off on foot and go knock door
• 1:47:10
  Speaker 1: to door and I'm going to find us, you know,
• 1:47:12
  Speaker 1: some help. And and Max gets to this house where
• 1:47:17
  Speaker 1: he finds a guy that's I don't even know how to.
• 1:47:21
  Speaker 1: Max was like on speaker phone and like knocking the
• 1:47:24
  Speaker 1: door to door, and then he starts getting distracted and
• 1:47:26
  Speaker 1: be like, wow, this one house has all this waterfall
• 1:47:28
  Speaker 1: and gear in it and and no one's home, but man,
• 1:47:30
  Speaker 1: this gear shots. Keep keep knocking, keep walking. Hold like
• 1:47:34
  Speaker 1: he's casing the place in the yard to be best friends. Yes, no,
• 1:47:40
  Speaker 1: that is what he is. That is exactly how Max
• 1:47:43
  Speaker 1: is thinking about that. You know, he's thinking of it
• 1:47:45
  Speaker 1: like hey, duck kinnor we should all be buddies. But
• 1:47:48
  Speaker 1: then then he gets to this one house and this
• 1:47:49
  Speaker 1: guy opens the door and says, are you the FBI
• 1:47:52
  Speaker 1: or c I A and Max I say neither. He said,
• 1:47:55
  Speaker 1: then come on in and have a beer, man, And
• 1:47:59
  Speaker 1: apparently the guy's wife is playing the drums and you
• 1:48:02
  Speaker 1: can hear the drums in the background, and Max is
• 1:48:04
  Speaker 1: trying to give his pitch of like, you know, we
• 1:48:07
  Speaker 1: just got stuck in the sand down there. Do you
• 1:48:09
  Speaker 1: think you can help us out? And he's like, I'm retired,
• 1:48:12
  Speaker 1: That's what I live for. Hold on, let me find
• 1:48:15
  Speaker 1: some more gummies and find my keys. Yes and so,
• 1:48:22
  Speaker 1: and Max is on speakers this is all happening. But
• 1:48:25
  Speaker 1: I've been calling tow truck and now we end up
• 1:48:27
  Speaker 1: in this situation where this guy is coming with his
• 1:48:30
  Speaker 1: truck and the tow trucks already on the way. I'm like, Max,
• 1:48:34
  Speaker 1: if the guy is, you know, having gummies, like, probably
• 1:48:38
  Speaker 1: don't need him to come pull us out, you know,
• 1:48:41
  Speaker 1: And uh, He's like, I don't know. He really he said,
• 1:48:44
  Speaker 1: I'm coming down. He really wants to help. A quick note, Uh,
• 1:48:48
  Speaker 1: we should run a go me through there through the
• 1:48:54
  Speaker 1: it's going to turn into full time job here. But
• 1:48:56
  Speaker 1: apparently while the guy was looking for his keys, this um,
• 1:49:00
  Speaker 1: this big black, mysterious truck that we've been seeing around
• 1:49:03
  Speaker 1: for days, Like yeah, like that, they're heavy. I don't
• 1:49:07
  Speaker 1: know anything about tires and duck trucks, but all I
• 1:49:10
  Speaker 1: know is these guys were like frothing over some truck
• 1:49:13
  Speaker 1: envy every time we saw this truck somewhere. And even
• 1:49:15
  Speaker 1: when we first got stuck, Max was like, well, what
• 1:49:18
  Speaker 1: if we found the guy with the black truck, you know?
• 1:49:20
  Speaker 1: And and that black truck pulled up to that house
• 1:49:23
  Speaker 1: while the guy was looking for his keys did not
• 1:49:26
  Speaker 1: live there, but just wanted to introduce himself and say, hey,
• 1:49:29
  Speaker 1: I'm gonna be your neighbor for a while and that, yeah, yeah,
• 1:49:33
  Speaker 1: this is a weird trip. And and Max was like,
• 1:49:36
  Speaker 1: oh my god, it's the guy in the black truck.
• 1:49:38
  Speaker 1: And so he went up to him, and Max is
• 1:49:42
  Speaker 1: talking to the gummy bong lady, still playing pulls the
• 1:49:47
  Speaker 1: truck guy yes to introduce himself to the gummy bongle Yes,
• 1:49:52
  Speaker 1: is there? Yes, And while they're going to get the
• 1:49:55
  Speaker 1: truck that they wished they had looking for the keys
• 1:49:58
  Speaker 1: for his truck. Then then the cool truck pull it up,
• 1:50:02
  Speaker 1: and Max was just like, you know, hey, like gave
• 1:50:06
  Speaker 1: him the same pitch. And then so he showed up
• 1:50:09
  Speaker 1: and he brings a friend. Yeah, which so yeah, the
• 1:50:11
  Speaker 1: black truck was the pitch. Are you like just help
• 1:50:15
  Speaker 1: us friendly? You know, just witness trying to do a transaction.
• 1:50:23
  Speaker 1: He's just trying to get help. I don't know if
• 1:50:26
  Speaker 1: he had a compensation pack okay in return for helping us.
• 1:50:31
  Speaker 1: And so the like older gentleman in this in this
• 1:50:36
  Speaker 1: big black truck has a friend with him and he's
• 1:50:42
  Speaker 1: the guy that lives in the house with all the
• 1:50:43
  Speaker 1: duck hunting stuff. And anyway, they agree they come down
• 1:50:47
  Speaker 1: to help. So now we've got two trucks that come down,
• 1:50:50
  Speaker 1: one gummy guy and the other um the black truck,
• 1:50:56
  Speaker 1: and we got a great big yeah. So they get
• 1:51:00
  Speaker 1: out to hook up and like we're laying out kind
• 1:51:03
  Speaker 1: of how to get this thing out safely and easily.
• 1:51:06
  Speaker 1: And the guy in the the two guys in the
• 1:51:09
  Speaker 1: truck get out and the one guy comes over to
• 1:51:13
  Speaker 1: introduce himself and Max is like just kind of staring
• 1:51:16
  Speaker 1: at him a little bit, like looking at him, like
• 1:51:18
  Speaker 1: he recognizes him. And he comes over and introduces himself,
• 1:51:24
  Speaker 1: and uh, instantly, both Max and I are like, holy shit,
• 1:51:29
  Speaker 1: Like this is a guy that Max is known for
• 1:51:32
  Speaker 1: years since he was probably and used to work with,
• 1:51:38
  Speaker 1: and um, you know he's this guy isn't just like
• 1:51:43
  Speaker 1: a running the middle guy that you like run into
• 1:51:46
  Speaker 1: every now and then as a buddy from town. This
• 1:51:49
  Speaker 1: guy used to be like a really big name in
• 1:51:53
  Speaker 1: waterfowl hunt and purposely took a step back and like
• 1:51:58
  Speaker 1: got like went radio silent. No one knows where he
• 1:52:01
  Speaker 1: is anymore, got out of the industry. Are we not
• 1:52:04
  Speaker 1: saying his name? Okay? Oh yeah, because he does not
• 1:52:09
  Speaker 1: and I don't. I don't know that country, so I
• 1:52:11
  Speaker 1: don't know his name. But I will just say that
• 1:52:13
  Speaker 1: it was willful forced into taking getting out of the industry. No,
• 1:52:19
  Speaker 1: he didn't, Yeah, it was willful. Yeah, he wanted to
• 1:52:22
  Speaker 1: just disappear, I guess. But but Shine and Bath, we're
• 1:52:25
  Speaker 1: just like, you don't understand who this is, Like this
• 1:52:27
  Speaker 1: guy is a legend, you know, like he was the man.
• 1:52:31
  Speaker 1: And the fact that he's the one here with the
• 1:52:34
  Speaker 1: black truck that we've been seeing around like and he's
• 1:52:37
  Speaker 1: here to save us, Like this is amazing. Yeah, and
• 1:52:40
  Speaker 1: so you know, it's kind of just one of those
• 1:52:44
  Speaker 1: just weird serendipity moments. You're like, this doesn't make sense,
• 1:52:48
  Speaker 1: how this is all shaken out. So anyway, he gets
• 1:52:51
  Speaker 1: us pulled out and we're going to leave and he
• 1:52:55
  Speaker 1: pulls into his place, Um, and I I stopped by
• 1:53:01
  Speaker 1: their quick and I'm like, I gotta go, you know,
• 1:53:03
  Speaker 1: say thanks one more time. He absolutely saved our can
• 1:53:07
  Speaker 1: and uh walk over. We start chatting. He goes, so,
• 1:53:11
  Speaker 1: where'd you guys hunt today? I said, oh, we hunted
• 1:53:14
  Speaker 1: over on the We hunted over on that island. And
• 1:53:19
  Speaker 1: he goes, uh, you know you can't hunt there, right,
• 1:53:25
  Speaker 1: And my heart sank. I can imagine. I'm like, what
• 1:53:31
  Speaker 1: do you mean you can't hunt there? There's no signs,
• 1:53:33
  Speaker 1: there's no there's nothing on you know, on X there's
• 1:53:37
  Speaker 1: no signs at the boat ramp. Nothing. He's like, yeah,
• 1:53:40
  Speaker 1: there isn't like you're not going to see signs or anything,
• 1:53:43
  Speaker 1: but you you can't hunt there according to according to
• 1:53:49
  Speaker 1: the state park that manages this this lake. And I'm
• 1:53:55
  Speaker 1: just like, I'm begging him for any kind of information, right,
• 1:53:59
  Speaker 1: I'm like, you gotta mad apper anything. He's like no,
• 1:54:02
  Speaker 1: I'm like well it's not on their website, you know.
• 1:54:04
  Speaker 1: He's like, no, it's not, like but you can't hunt there.
• 1:54:08
  Speaker 1: And so then I'm like, you know, ship Max, come
• 1:54:13
  Speaker 1: on out here, Like what is it? What is it
• 1:54:17
  Speaker 1: ten o'clock at night? Nine? It's probably nine o'clock. And
• 1:54:19
  Speaker 1: I stayed in the truck when they jumped out to
• 1:54:21
  Speaker 1: say thanks without it's just cold, and I'm like, man,
• 1:54:24
  Speaker 1: they really love this guy, Like they just say we
• 1:54:27
  Speaker 1: should really get home, like this is a long thank you,
• 1:54:30
  Speaker 1: you know. But then they got back in the truck
• 1:54:34
  Speaker 1: and the energy was just very, very different. We went
• 1:54:37
  Speaker 1: from on a high to these episodes in the bag
• 1:54:40
  Speaker 1: this is the best thing ever, like to just like, gut,
• 1:54:46
  Speaker 1: we just did everything wrong. And when you told me that, like,
• 1:54:53
  Speaker 1: oh man, like I can't even to process that feeling
• 1:54:58
  Speaker 1: of having a day that just felt so special, you know.
• 1:55:03
  Speaker 1: I mean that's what it was, is that we're all
• 1:55:05
  Speaker 1: just like enjoying it and celebrating it and just um,
• 1:55:09
  Speaker 1: every single bird that we shot it just like it
• 1:55:12
  Speaker 1: was something that I spelt like the most sentimental victorious
• 1:55:16
  Speaker 1: moment ever. And then to experience it together was so great,
• 1:55:19
  Speaker 1: and I was just like living off of this fresh,
• 1:55:22
  Speaker 1: fresh buzz and and then to be told that what
• 1:55:26
  Speaker 1: we did was illegal was the most depressing, tainting feeling.
• 1:55:33
  Speaker 1: And just I just I just want I did. I
• 1:55:37
  Speaker 1: didn't want that to be true, Like my brain just
• 1:55:39
  Speaker 1: didn't want that to be true. I just wanted to
• 1:55:43
  Speaker 1: find a way where that wasn't true. UM, because I
• 1:55:46
  Speaker 1: just that was a reality I wasn't quite ready to
• 1:55:49
  Speaker 1: accept and we had no The other real hard part
• 1:55:53
  Speaker 1: about it was that I'm pouring over stuff on my
• 1:55:57
  Speaker 1: computer just trying to find like any way to confirm this,
• 1:56:01
  Speaker 1: and you know, the state park is closed and there's
• 1:56:04
  Speaker 1: no phone number for them, and there's no way to
• 1:56:07
  Speaker 1: figure out how to get ahold of them. And eventually, honestly,
• 1:56:15
  Speaker 1: looking through some um like emergency information I found on
• 1:56:22
  Speaker 1: a forum somewhere, you know, recognize that like who you're
• 1:56:25
  Speaker 1: supposed to call to get ahold of the state park
• 1:56:28
  Speaker 1: is you're supposed to call the county dispatch, like you're
• 1:56:32
  Speaker 1: calling nine one one pretty much, um. And we know
• 1:56:39
  Speaker 1: we can't do that until the next morning pretty much
• 1:56:42
  Speaker 1: because they're not accessible. They're not available the like the
• 1:56:47
  Speaker 1: rangers aren't. UM. I had I had texted Cal earlier,
• 1:56:52
  Speaker 1: just when our car was stuck, and I sent him
• 1:56:54
  Speaker 1: a picture, and so right when I was calling into bed,
• 1:56:56
  Speaker 1: he texted me back, put the floor mats under the
• 1:57:00
  Speaker 1: tires for attraction. And I just wrote back, I'm like, um,
• 1:57:03
  Speaker 1: we're not stuck, but we have bigger problems than that.
• 1:57:06
  Speaker 1: And I actually told, you know, call what had happened.
• 1:57:09
  Speaker 1: And he said to me, like where your exact text,
• 1:57:13
  Speaker 1: I think was honesty is the best policy, um, and
• 1:57:17
  Speaker 1: you need to like, you know, call, call and turn
• 1:57:20
  Speaker 1: yourself in. And I just, man, like, I just felt
• 1:57:25
  Speaker 1: like a freaking fugitive, you know, Like I I just
• 1:57:31
  Speaker 1: couldn't even believe that I was reading those words. And
• 1:57:33
  Speaker 1: so of go to sleep like on those words, like
• 1:57:35
  Speaker 1: you know, and like, oh, we're gonna have to like
• 1:57:37
  Speaker 1: and not and not having like because at that moment,
• 1:57:40
  Speaker 1: like all you want is that like release of getting
• 1:57:45
  Speaker 1: it off your chest, right, and it's like it's you know,
• 1:57:50
  Speaker 1: eleven o'clock at night. There's literally nothing we can do
• 1:57:53
  Speaker 1: right now. And it was just awful. It was awful.
• 1:57:57
  Speaker 1: And so we went into the next morning with kind
• 1:58:03
  Speaker 1: of two things hanging over our head. One that we
• 1:58:07
  Speaker 1: now know all the footage we've shot so far can't
• 1:58:10
  Speaker 1: be used, and even if it could be used, it
• 1:58:14
  Speaker 1: would be wrong of us to use it. And because
• 1:58:18
  Speaker 1: we're hunting somewhere we couldn't be and I should I
• 1:58:22
  Speaker 1: should add a clarification on that. The spot that we
• 1:58:25
  Speaker 1: were hunting is just not open to hunting. It's not
• 1:58:29
  Speaker 1: a refuge or anything like that. Um, we didn't know
• 1:58:34
  Speaker 1: what the ramifications were at the time, right, Like, we
• 1:58:36
  Speaker 1: have no clue what's going to happen ultimately when we
• 1:58:40
  Speaker 1: do get ahold of the rangers and talk to them
• 1:58:42
  Speaker 1: about it, Like if you're gonna get coughed and stuffed, right,
• 1:58:44
  Speaker 1: That's what I was thinking. But so we have that
• 1:58:48
  Speaker 1: hanging over our head. But we also have this, you know,
• 1:58:51
  Speaker 1: production matter hanging over our head. And so and I
• 1:58:56
  Speaker 1: do regret this as a as a producer, for sure.
• 1:59:00
  Speaker 1: Is you know, the in the morning, like my game
• 1:59:03
  Speaker 1: plan is, okay, well, let's just start from scratch. Let's
• 1:59:05
  Speaker 1: start like we never hunted the last two days, because
• 1:59:08
  Speaker 1: that footage will never see the light of day anyway,
• 1:59:11
  Speaker 1: and start from ground zero. And I wish I hadn't
• 1:59:16
  Speaker 1: done that. But Sean just felt so bad because we
• 1:59:19
  Speaker 1: had these you know, these days of shooting and producing
• 1:59:22
  Speaker 1: and you're spending someone's production budget, Like that's a lot
• 1:59:25
  Speaker 1: of pressure when you're the producer of something and it's
• 1:59:27
  Speaker 1: all on your shoulders. And then to find out we
• 1:59:29
  Speaker 1: had absolutely nothing usable and not only were we just
• 1:59:32
  Speaker 1: wasting time not getting a show done, but we're doing
• 1:59:36
  Speaker 1: things that were illegal. Like that's a lot to hold
• 1:59:40
  Speaker 1: on your shoulders. And so he instantly went into solution
• 1:59:44
  Speaker 1: mode of like, how do we save this episode? Can
• 1:59:47
  Speaker 1: You're gonna have to pretend like this is your first
• 1:59:49
  Speaker 1: bird all over again? And none of that felt right
• 1:59:52
  Speaker 1: to any of us. And so now we're filming and
• 1:59:54
  Speaker 1: I'm like, we had to do a whole intro again,
• 1:59:59
  Speaker 1: we're not actors or actresses, Like, it just sucked big time.
• 2:00:03
  Speaker 1: And again, it still wasn't even um. The offices weren't open,
• 2:00:07
  Speaker 1: so we hadn't even turned ourselves in yet. So you
• 2:00:09
  Speaker 1: just feel like a big And I'm on the phone
• 2:00:12
  Speaker 1: with Steve just like trying to find a way to extend,
• 2:00:16
  Speaker 1: you know, extend our shoots so we can at least
• 2:00:18
  Speaker 1: have something to come from that we're there and still
• 2:00:21
  Speaker 1: waiting to hear back from a game Warden or a ranger.
• 2:00:24
  Speaker 1: And I was just so excited to eat my ducks
• 2:00:26
  Speaker 1: and now I'm like, they're not even mine. And that
• 2:00:28
  Speaker 1: was probably one of the most heartbreaking things, was just
• 2:00:31
  Speaker 1: like tears. This is like my dream, you know, and
• 2:00:38
  Speaker 1: now I just had this whole variety of pack of
• 2:00:41
  Speaker 1: birds that like when when you get your prey, there's
• 2:00:45
  Speaker 1: some sort of emotional connection that happens, just like this attachment,
• 2:00:49
  Speaker 1: like where it becomes a part of you, and like,
• 2:00:51
  Speaker 1: all of a sudden is just like those aren't even mine,
• 2:00:54
  Speaker 1: you know, Like do I even will I even get
• 2:00:57
  Speaker 1: to eat them? What's going to happen to them? Are
• 2:00:59
  Speaker 1: they going to go to waste? That was one thing
• 2:01:01
  Speaker 1: that just kept going through my head, like not only
• 2:01:05
  Speaker 1: did you kill them in a place you weren't supposed to,
• 2:01:07
  Speaker 1: but now what's going to happen to these birds? And
• 2:01:10
  Speaker 1: so we're sitting on the east side where we know
• 2:01:13
  Speaker 1: we can hunt, where all these guys have been shooting
• 2:01:16
  Speaker 1: the heck out of birds, and now all of a sudden,
• 2:01:19
  Speaker 1: the realization hits us, like the reason they were shooting
• 2:01:21
  Speaker 1: the heck out of birds, it's because we were pushing
• 2:01:24
  Speaker 1: all the birds out of the spot. Right, and so
• 2:01:28
  Speaker 1: now we're sitting there waiting for a call back from
• 2:01:31
  Speaker 1: from the ranger. And now we're sitting there waiting for
• 2:01:35
  Speaker 1: a call back from the ranger, and it's crickets. We
• 2:01:39
  Speaker 1: don't like, we don't have a duck anywhere. We didn't
• 2:01:42
  Speaker 1: see one single all day. You really got to just
• 2:01:46
  Speaker 1: sit in that blind alone with your feelings. It was miserable.
• 2:01:51
  Speaker 1: And they're called forts kiming and we and we finally
• 2:01:57
  Speaker 1: do get called sad for it that day, we finally
• 2:02:00
  Speaker 1: do get a call from the from the ranger. And
• 2:02:05
  Speaker 1: when I mean, we're talking an anvil off my shoulders
• 2:02:08
  Speaker 1: because he's like, man, that happens all the time out here.
• 2:02:12
  Speaker 1: We actually even changed some of the the layout of
• 2:02:17
  Speaker 1: where can be hunted this year because of the drought. Um, like, no,
• 2:02:23
  Speaker 1: you can't hunt there. I'm glad you called and told
• 2:02:27
  Speaker 1: us that you hunted there, like, thank you for reporting,
• 2:02:30
  Speaker 1: but nobody else called you in which, you know, looking
• 2:02:33
  Speaker 1: back on it, I wonder why they're all like happy
• 2:02:37
  Speaker 1: we were over and uh, you know, it's just one
• 2:02:47
  Speaker 1: of those moments of did he right then and there? Say,
• 2:02:51
  Speaker 1: well you're called that's it. First you have to call
• 2:02:54
  Speaker 1: a dispatch and he's wanted to talk to a ranger,
• 2:02:57
  Speaker 1: but in order to even talk to a ranger, you
• 2:02:59
  Speaker 1: had to tell it dispatch everything that we did. And
• 2:03:01
  Speaker 1: they're like, oh, okay, you know, and they have to
• 2:03:03
  Speaker 1: call you, don't give you the number for the ranger,
• 2:03:08
  Speaker 1: and then they range your call it back and and
• 2:03:10
  Speaker 1: and he's like, you know, when we do ticket for it,
• 2:03:14
  Speaker 1: you know, eight six dollar like state park violation, which
• 2:03:20
  Speaker 1: is like, thank goodness, but no ticket. What do you
• 2:03:24
  Speaker 1: tell you to do with your ducks? Just keep just
• 2:03:27
  Speaker 1: keep Yeah, you know, it really was honesty. Yeah, and
• 2:03:31
  Speaker 1: it's a it's a rule of that place, but it's
• 2:03:34
  Speaker 1: not like it's a it's not like you're on a
• 2:03:36
  Speaker 1: federal refuge or something like that. And uh So at
• 2:03:41
  Speaker 1: that moment kind of we have like at least the
• 2:03:43
  Speaker 1: comfort of knowing like that's kinda in the wind. But
• 2:03:48
  Speaker 1: we've had this awful hunt this morning. We're like, okay,
• 2:03:51
  Speaker 1: we gotta get the hell out of here, Like we
• 2:03:53
  Speaker 1: gotta get somewhere else that isn't a cloud hanging over
• 2:03:57
  Speaker 1: And so we left him. He said, man, truth or consequences, Yeah,
• 2:04:01
  Speaker 1: there you go, dude. But and so we we had
• 2:04:08
  Speaker 1: told our truth and we thought we had you know,
• 2:04:11
  Speaker 1: that was our consequence. But little dude, we know the
• 2:04:14
  Speaker 1: suffering was yet to come and the desert itself was
• 2:04:17
  Speaker 1: going to give us our real consequences. Yeah, like that
• 2:04:21
  Speaker 1: was only our drama was just getting I feel like
• 2:04:23
  Speaker 1: I'm reading a Larry McMurtry, which I don't remember where
• 2:04:27
  Speaker 1: this lands in the Lonesome Dove series, but man, so
• 2:04:32
  Speaker 1: I know that, dude, Yeah, I know that think and feeling. Um,
• 2:04:37
  Speaker 1: it's the worst. It was like, you know what it is, man,
• 2:04:41
  Speaker 1: There's like a moral component exactly makes it like if
• 2:04:44
  Speaker 1: someone if if you drive, let's say you're in a
• 2:04:47
  Speaker 1: seventy mile hour zone and you'd go buy eighty five
• 2:04:51
  Speaker 1: in a in a police car pulls out with the
• 2:04:54
  Speaker 1: lights on, you are like damn it. But it's not
• 2:04:58
  Speaker 1: like a morally sickening feeling. Right, It's like you just
• 2:05:02
  Speaker 1: wish you weren't going fast, right, It's not like a
• 2:05:05
  Speaker 1: judgment has been made on your soul. Yeah, you're ashamed
• 2:05:10
  Speaker 1: of yourself. Oh my god. Yeah. When cal just wrote
• 2:05:13
  Speaker 1: that to me, like honesty is the best policy and
• 2:05:15
  Speaker 1: turn yourself and I just felt like a little kid,
• 2:05:18
  Speaker 1: like being sent to the principal's office, like not wanting
• 2:05:22
  Speaker 1: to go. I was just like, I wish you didn't
• 2:05:24
  Speaker 1: tell me that, you know, like I wish you just said, oh,
• 2:05:27
  Speaker 1: that's okay, can here something. I don't know exactly, but
• 2:05:33
  Speaker 1: but I will say that when Sean made that call,
• 2:05:37
  Speaker 1: like before we even knew what the consequences would or
• 2:05:40
  Speaker 1: would not be, because we had to wait for a
• 2:05:42
  Speaker 1: call back, But when he made that call, regardless of
• 2:05:45
  Speaker 1: whether we're all going to go be behind bars, we
• 2:05:47
  Speaker 1: all felt a hundred times better just from making it.
• 2:05:51
  Speaker 1: And that was neat to me because I was dreading
• 2:05:54
  Speaker 1: that moment. I was absolutely that now we're going to
• 2:05:56
  Speaker 1: say it out loud, and this sickening feeling of shame
• 2:06:00
  Speaker 1: that I am feeling is going to be all the
• 2:06:03
  Speaker 1: more real. It was the opposite. When you made that call,
• 2:06:06
  Speaker 1: I just felt every part of us lightly and just
• 2:06:08
  Speaker 1: to know that, Okay, no matter what, we're not holding
• 2:06:11
  Speaker 1: this thing, and we're not holding it in the dark,
• 2:06:13
  Speaker 1: which is like the intuitive thing I think too. You know,
• 2:06:17
  Speaker 1: as a human to feel when you screw up is
• 2:06:20
  Speaker 1: to feel like hiding and and honesty is the best policy.
• 2:06:26
  Speaker 1: In the minute that you made that call, even though
• 2:06:29
  Speaker 1: I didn't know what's going to happen, we all felt
• 2:06:31
  Speaker 1: a lot better. Yeah, and we you know, in the moment,
• 2:06:36
  Speaker 1: we thought like, after having talked to him, we kind
• 2:06:40
  Speaker 1: of thought the consequences, at least legally like weren't there.
• 2:06:46
  Speaker 1: We still saw it as like consequences from a production
• 2:06:50
  Speaker 1: standpoint of how the hell are we going to get
• 2:06:51
  Speaker 1: an episode? Like, but now it's like, it feels like
• 2:06:54
  Speaker 1: the consequences aren't so dire now after talking to him,
• 2:06:59
  Speaker 1: and then it's like, hold on the Desert does have
• 2:07:03
  Speaker 1: some consequences for you, Like, you guys aren't getting away
• 2:07:06
  Speaker 1: that I told that damn story in it bratslor. You
• 2:07:10
  Speaker 1: wanna talk about a tender story, that tough story, I
• 2:07:15
  Speaker 1: can't tell it's tougher tender. And so the next morning
• 2:07:21
  Speaker 1: take a core out of that story. Next morning we
• 2:07:23
  Speaker 1: kill some ducks at a new place. Yeah. So the
• 2:07:27
  Speaker 1: next morning we go to a new place and it
• 2:07:30
  Speaker 1: wasn't your seasoned duck hunt. Yep, by this why she's
• 2:07:35
  Speaker 1: calling them blind? Yeah yeah, yeah, yeah, always before it's
• 2:07:39
  Speaker 1: to me. But we go to this other spot and
• 2:07:42
  Speaker 1: you know, there was some action, which was way better
• 2:07:45
  Speaker 1: than not seeing a single duck the day before. But
• 2:07:48
  Speaker 1: I will say I could not shoot to save my life.
• 2:07:52
  Speaker 1: And I think it's because I had so much hesitation
• 2:07:56
  Speaker 1: now over pulling that trigger, because I had gotten into
• 2:08:00
  Speaker 1: my groove like in a couple of days before, and
• 2:08:03
  Speaker 1: I had had this amazing experience and whatever, and then
• 2:08:07
  Speaker 1: that whole thing just got like no, actually you didn't.
• 2:08:11
  Speaker 1: You were just messing up, and you really screwed up
• 2:08:13
  Speaker 1: and you did something bad. And so it's crazy the
• 2:08:17
  Speaker 1: next day trying to pull trigger, like I was hesitating
• 2:08:21
  Speaker 1: like crazy, and I was screwing up everything. Um, and
• 2:08:26
  Speaker 1: Sean wasn't shooting good either, Like we both were just sucking.
• 2:08:30
  Speaker 1: I got one one bird. If this hadn't been if
• 2:08:33
  Speaker 1: you guys weren't filming this, this feels like this would
• 2:08:35
  Speaker 1: have been the time when you just go, look, we
• 2:08:37
  Speaker 1: just gotta call it like this is man like, we
• 2:08:39
  Speaker 1: like it's best that we just shut this thing down
• 2:08:41
  Speaker 1: and walk away. And I've said it a ton of
• 2:08:44
  Speaker 1: time since then, Um, just talking about this hunt and
• 2:08:48
  Speaker 1: talking about Kimmy, is that hunt and this whole experience
• 2:08:54
  Speaker 1: put me through the wringer. And I've been through some
• 2:08:57
  Speaker 1: tough waterfowl hunts and some stuff where it's like mm hm,
• 2:09:01
  Speaker 1: this makes you not want to do it quite so bad.
• 2:09:05
  Speaker 1: And then to put a camera crew through it, and
• 2:09:08
  Speaker 1: to put a brand new duck hunter through it, and
• 2:09:11
  Speaker 1: Kimmy kept sticking it out, and you know, that morning
• 2:09:15
  Speaker 1: we had shot some ducks, and then that that afternoon
• 2:09:18
  Speaker 1: we go scout and we're still kind of playing with
• 2:09:20
  Speaker 1: like how many days left we even have to produce
• 2:09:23
  Speaker 1: something here, and we're like, okay, the next day, so
• 2:09:26
  Speaker 1: what would now be our second day at this new spot,
• 2:09:29
  Speaker 1: We're like, we have to hunt all day because we gotta, like,
• 2:09:33
  Speaker 1: we gotta get something going on here. And that's like
• 2:09:38
  Speaker 1: a after how many days we've been there at this point.
• 2:09:41
  Speaker 1: We've been there for six days at that point. Really
• 2:09:44
  Speaker 1: really sorry, that's a hard proposition, you know, it's a
• 2:09:47
  Speaker 1: hard like it's hard on everybody when you're like, okay,
• 2:09:50
  Speaker 1: three am, wake up call tomorrow and we're hunting till dark.
• 2:09:54
  Speaker 1: And but that's what we did, and we didn't shoot
• 2:09:58
  Speaker 1: eight damn duck. No. We didn't see a single duck though,
• 2:10:02
  Speaker 1: And we're in the same lake, different side. We're on
• 2:10:07
  Speaker 1: the west side now instead of the east on this
• 2:10:09
  Speaker 1: new body of water, and uh, yeah, so you can
• 2:10:13
  Speaker 1: hunt the west side of this new body of water.
• 2:10:15
  Speaker 1: And we're on the west side hunting and we don't
• 2:10:18
  Speaker 1: see a thing, don't have it even a prayer when
• 2:10:22
  Speaker 1: we sit all day, and some like fishermen come screw
• 2:10:25
  Speaker 1: us up a little bit and like some guys are
• 2:10:28
  Speaker 1: setting fishing hundred yards from our decoys set and we're
• 2:10:33
  Speaker 1: just like, they're like, I don't know what they're doing here.
• 2:10:36
  Speaker 1: There's no catch or break. And at this point we
• 2:10:40
  Speaker 1: do know that we only have one day left of hunting.
• 2:10:43
  Speaker 1: One morning that was a really junk day because we
• 2:10:46
  Speaker 1: only had one morning left and we just spent a
• 2:10:48
  Speaker 1: whole day and all of our energy for nothing, just zero. Yeah.
• 2:10:54
  Speaker 1: So we pack up that day after a long, hard
• 2:10:57
  Speaker 1: day of saying nothing, and we're on our first trip across,
• 2:11:02
  Speaker 1: headed back to the boat ramp and that fuel tank
• 2:11:05
  Speaker 1: runs out, which is like nothing abnormal. You know, you
• 2:11:09
  Speaker 1: have to fuel tanks and go to switch tanks and
• 2:11:14
  Speaker 1: the boat and start like, for whatever reason, I kept
• 2:11:20
  Speaker 1: saying that it's flooded. It has to be flooded. Somebody
• 2:11:23
  Speaker 1: squeeze the ball too much, you know, like it has
• 2:11:25
  Speaker 1: to be because it was right when we switched the
• 2:11:27
  Speaker 1: gas tank. It would just have to be a fuel thing.
• 2:11:30
  Speaker 1: And there must have been something like a slow drain
• 2:11:34
  Speaker 1: on that battery or whatever the heck. It was like
• 2:11:37
  Speaker 1: that sucker wouldn't start, and the wind switches and pushes
• 2:11:43
  Speaker 1: us all the way across the lake to the opposite
• 2:11:45
  Speaker 1: end where from where the boat ramp is. It's dark,
• 2:11:48
  Speaker 1: like it's blackout where it's now black. We realize it's
• 2:11:51
  Speaker 1: not a fuel problem. It's a dead battery. We don't
• 2:11:53
  Speaker 1: have a spare battery. Were adrift on a cold lake
• 2:11:56
  Speaker 1: and it's dark, and we're nine miles from a boat
• 2:11:59
  Speaker 1: ramp um and no polls start on that thing. No, no, yeah,
• 2:12:07
  Speaker 1: And uh so we land on the shore and and
• 2:12:10
  Speaker 1: we get ahold, get ahold of the park ranger because
• 2:12:14
  Speaker 1: we now know to call county dispatch again your favorite.
• 2:12:23
  Speaker 1: They get a park ranger dispatch to come get us,
• 2:12:26
  Speaker 1: and he calls me and he's like, hey, I'm gonna
• 2:12:28
  Speaker 1: go grab my boat quick. I'll be right there, you know,
• 2:12:31
  Speaker 1: give me a half hour. And he comes running across
• 2:12:36
  Speaker 1: the lake and for whatever reason, it must have been
• 2:12:39
  Speaker 1: like looking at a compass or who knows, like, I
• 2:12:42
  Speaker 1: don't know what he was looking at. You don't know anything.
• 2:12:44
  Speaker 1: We just saw a red light zooming across from the
• 2:12:47
  Speaker 1: boat ramp going the wrong way, and then it looked
• 2:12:51
  Speaker 1: like it was on land, so we're like, maybe that
• 2:12:53
  Speaker 1: was a car. And he calls me after I don't
• 2:12:58
  Speaker 1: know fifteen minutes and he's like, a I ran aground
• 2:13:02
  Speaker 1: and I'm stuck stuck. He's like, and I'm like, well,
• 2:13:05
  Speaker 1: if you know, if four of us walk over there
• 2:13:08
  Speaker 1: and push the boat, like, can we get it unstuck.
• 2:13:10
  Speaker 1: He's like, no, it's on it's on the shore. He's like,
• 2:13:13
  Speaker 1: we're not even gonna worry about my boat tonight, but
• 2:13:16
  Speaker 1: now I need to be rescued and then be rescued.
• 2:13:19
  Speaker 1: He calls another park ranger from from turns out the
• 2:13:22
  Speaker 1: place where we had already talked to the park rangers.
• 2:13:27
  Speaker 1: By the time we get back to our new airbnb,
• 2:13:31
  Speaker 1: like it's about I think it's like at least one
• 2:13:34
  Speaker 1: thirty in the morning, and we have to wake up
• 2:13:37
  Speaker 1: in an hour and a half in order to get
• 2:13:38
  Speaker 1: back out there again. And like this is after a
• 2:13:41
  Speaker 1: day of just being like beat down, like and I
• 2:13:43
  Speaker 1: just remember telling myself like Okay, I'm gonna set my alarm,
• 2:13:47
  Speaker 1: but if that alarm buzzes and my body says, hell no,
• 2:13:51
  Speaker 1: I'm gonna listen and I'm gonna call it because it
• 2:13:54
  Speaker 1: feels like everything and its power is trying to just
• 2:13:56
  Speaker 1: like not make me a duck hunter. And I'm not
• 2:13:59
  Speaker 1: gonna like do something stupid with a gun tomorrow because
• 2:14:01
  Speaker 1: I'm too tired, and you know, it's just thinking all
• 2:14:04
  Speaker 1: these things. And instead I woke up like half an
• 2:14:06
  Speaker 1: hour early, came out to the living room Shawns. They're
• 2:14:08
  Speaker 1: all dressed up waiting, the boys jump in and it's
• 2:14:11
  Speaker 1: like we all just like went out for this next day.
• 2:14:14
  Speaker 1: And I remember that whole drive, we kept saying, like,
• 2:14:17
  Speaker 1: I know we're going to hit a wall, like we're
• 2:14:19
  Speaker 1: so tired, but we don't feel it. We're just jacked
• 2:14:21
  Speaker 1: up off of absolute catastrophe at this point, you know,
• 2:14:24
  Speaker 1: you get like a high and energy from it, and
• 2:14:28
  Speaker 1: we're just like, we're gonna hit a wall sometime, but
• 2:14:30
  Speaker 1: it's not now. Let's just keep going. And we got
• 2:14:32
  Speaker 1: to the spot that day and for the first time
• 2:14:35
  Speaker 1: in our whole whatever it was nine days there, the
• 2:14:38
  Speaker 1: weather forecast was right, the wind was in the right direction.
• 2:14:42
  Speaker 1: Like everything you started feeling good. The decoys looked great,
• 2:14:46
  Speaker 1: and before the sun was even up, there were ducks
• 2:14:49
  Speaker 1: landing in them and everything, like the momentum just started
• 2:14:53
  Speaker 1: getting better and better. And we never hit a wall.
• 2:14:56
  Speaker 1: We just like we started doing things with this flow
• 2:15:00
  Speaker 1: and this sense of purpose because we had been through
• 2:15:04
  Speaker 1: the wringer. We survived it together. Not one single person
• 2:15:08
  Speaker 1: complained this was our last day and we just knew,
• 2:15:12
  Speaker 1: like it is go time. It was and it was
• 2:15:17
  Speaker 1: do it now or don't do it all. There was
• 2:15:20
  Speaker 1: something really surreal about showing back up to that lake
• 2:15:22
  Speaker 1: when we had just been there a few hours before,
• 2:15:25
  Speaker 1: you know, a drift with the moon up, and but
• 2:15:27
  Speaker 1: it was neat. It was like I felt like we
• 2:15:29
  Speaker 1: finally earned our place. There is what I felt like.
• 2:15:32
  Speaker 1: To me. It's like, okay, I know this place. I
• 2:15:34
  Speaker 1: was just curled up trying to sleep in these blind
• 2:15:37
  Speaker 1: covers here, you know, and let's do this. And the
• 2:15:42
  Speaker 1: birds came in and and it was a great day.
• 2:15:46
  Speaker 1: They didn't stop coming. The religion. We're just there and
• 2:15:51
  Speaker 1: I mean we've been seeing them there, right, we knew
• 2:15:53
  Speaker 1: they were there, but just getting on them was the
• 2:15:56
  Speaker 1: trick and we you know, it kind of got into
• 2:15:59
  Speaker 1: one of those like spot out on a spot moments
• 2:16:01
  Speaker 1: of where this is where you got to be and
• 2:16:06
  Speaker 1: we were on it, and we went from thinking we
• 2:16:11
  Speaker 1: would never get an episode out of this and that
• 2:16:16
  Speaker 1: I had lost any capability as a producer to like
• 2:16:22
  Speaker 1: we put like, we put our nose down and got
• 2:16:26
  Speaker 1: it done and Kimmy shot great. I shot great, like
• 2:16:31
  Speaker 1: Widgeon perfectly fluttering in the sun over the decoys. After
• 2:16:35
  Speaker 1: we shot our limits, ages still were coming like it
• 2:16:38
  Speaker 1: was just it was a good day all over again.
• 2:16:42
  Speaker 1: But um, but one that it really felt like we
• 2:16:46
  Speaker 1: had to cut. We can't de terms with it. We
• 2:16:47
  Speaker 1: earned it, you know. It wasn't unlike the Island feeling
• 2:16:52
  Speaker 1: too good to be true like now. It was like, boy,
• 2:16:56
  Speaker 1: we worked for this one introspections ms Ree got humbled exactly,
• 2:17:03
  Speaker 1: and we got a duck hunting story that I don't
• 2:17:07
  Speaker 1: want to experience again, but I will never forget. I
• 2:17:11
  Speaker 1: mean you couldn't. Yeah, you gotta everybody's like bad thing
• 2:17:17
  Speaker 1: of the season and one night. Yeah, yeah, this is
• 2:17:20
  Speaker 1: like more than a duck hunting story, man, this is
• 2:17:22
  Speaker 1: like a fable that we're gonna have to tell some
• 2:17:24
  Speaker 1: people learned lifeless to go down to the town council.
• 2:17:28
  Speaker 1: I think we should keep truth or consequence, right, We
• 2:17:31
  Speaker 1: just need to change why you got to up? You
• 2:17:34
  Speaker 1: guys got any we can carve exactly? Well? Glad he
• 2:17:40
  Speaker 1: came out of it. Yeah, good lord, Marks, But when did?
• 2:17:48
  Speaker 1: When did the adrenaline wear off? And you guys definitely
• 2:17:50
  Speaker 1: all hit a wall because you know that, But for me,
• 2:17:53
  Speaker 1: it didn't like I finally got my duck hunting dream back,
• 2:17:57
  Speaker 1: like after struggling and suffering. And there's something about suffering
• 2:18:01
  Speaker 1: that will make you appreciate that dream so much more.
• 2:18:04
  Speaker 1: And and we were done duck hunting. And then and
• 2:18:07
  Speaker 1: then Sean and I were just like, now let's drive
• 2:18:10
  Speaker 1: to hatch and go get some green chilies. Like we
• 2:18:11
  Speaker 1: were just we were on a high. Yeah you know, Sean,
• 2:18:16
  Speaker 1: I spend night in jail, did you do? Tell I
• 2:18:20
  Speaker 1: haven't gone. I'll tell you a part of it. I'll
• 2:18:21
  Speaker 1: tell you the whole story Sunday, I'll tell you part
• 2:18:23
  Speaker 1: of it. I had. We bought a bottle of mad Dog.
• 2:18:27
  Speaker 1: All great stories. My buddy Fits, I don't remember this,
• 2:18:31
  Speaker 1: my buddy Fits says, I was drinking that mad dog
• 2:18:34
  Speaker 1: and said, I'll be out of control in about forty
• 2:18:36
  Speaker 1: five minutes. He said that's about one. God, he said,
• 2:18:43
  Speaker 1: its about forty five minutes later you drop off in
• 2:18:45
  Speaker 1: a police car. We're youngsters. Everybody ended on a cautionary tale.
• 2:18:56
  Speaker 1: No where you're hunting. You know, Sean, you have a
• 2:18:59
  Speaker 1: duck report coming up about influenza. Yep, tease it titilated.
• 2:19:04
  Speaker 1: We are seeing an unprecedented outbreak in avian influenza that's
• 2:19:09
  Speaker 1: never been seen in North America, nothing even close, um,
• 2:19:14
  Speaker 1: and it's actually poured over from poultry back into wild birds.
• 2:19:18
  Speaker 1: And it's something to be worried about. Stay tuned for
• 2:19:20
  Speaker 1: that ship, ladies and gentlemen. We gotta get him on
• 2:19:22
  Speaker 1: soon to tell that Krin. Make a note your notebook
• 2:19:24
  Speaker 1: about that. Alright, guys, Sean Weaver, Kevin Glaspie, Kimmy Werner,
• 2:19:32
  Speaker 1: we're gonna kick your asses and trivia. Thanks everyone,