Latest / The MeatEater Podcast / Ep. 142: Begging and Pleading

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Ep. 142: Begging and Pleading · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat your podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: vot bitten, and in my case, underwear lidcast. You can't
• 0:18
  Speaker 1: predict anything. I'm just gonna come right out and say
• 0:25
  Speaker 1: it right from the get go. This is the worst.
• 0:29
  Speaker 1: This is the worst episode. This will be the worst
• 0:33
  Speaker 1: episode of this show we've ever made. Because this is
• 0:36
  Speaker 1: gonna be like remember when you were a kid and
• 0:39
  Speaker 1: you turn on TV and there'll be they'll be like,
• 0:41
  Speaker 1: I think they still do this though. There's like a
• 0:43
  Speaker 1: channel where everyone in the channel is selling something QVC.
• 0:49
  Speaker 1: This is like watching Yes, this is like watching that.
• 0:53
  Speaker 1: This is like watching an infomercial. I'm just gonna come
• 0:56
  Speaker 1: flat out and say it. But there's some special parts
• 1:00
  Speaker 1: to it. Right now, here's the deal. Well, if even
• 1:03
  Speaker 1: a small dinky dinky, a small percentage of the people
• 1:07
  Speaker 1: that will listen to this show, if a small percentage,
• 1:14
  Speaker 1: almost like a single digit percentage, is that right of
• 1:20
  Speaker 1: the people that will listen to this show would go
• 1:23
  Speaker 1: on to Amazon right now and get thirty five bucks
• 1:30
  Speaker 1: and go by the Meat Eater Fishing Game Cookbook, whose
• 1:34
  Speaker 1: subtitle is Recipes and Techniques for Every Hunter and Angler,
• 1:38
  Speaker 1: which is available for its launches. It's like coming out
• 1:41
  Speaker 1: November twenty. If a small fraction of people will listen
• 1:45
  Speaker 1: to this, would go do it. It It would do me
• 1:46
  Speaker 1: such a huge favor and I would like be really happy.
• 1:49
  Speaker 1: It would be like my life goal would have been
• 1:51
  Speaker 1: achieved and I would never work again. Has two because
• 1:59
  Speaker 1: it's Christmas time? So how many pages are in that?
• 2:01
  Speaker 1: But we actually brought an actual salesman who's never man
• 2:06
  Speaker 1: how many units, Matt Cook? How many units of things
• 2:09
  Speaker 1: have you sold in your life? Not as many as
• 2:12
  Speaker 1: I could sell this book? Well, you're feeling that guy.
• 2:15
  Speaker 1: He's never touched the book. He's a professional salesman, well trained,
• 2:19
  Speaker 1: has never touched the book. But we brought him in
• 2:22
  Speaker 1: just to work up a sales pitch to sell it.
• 2:27
  Speaker 1: He's working on it right now. But just quick, how
• 2:28
  Speaker 1: many pages I'm gonnaty pages covering processing of so like
• 2:39
  Speaker 1: how to cut up, how to cook over a hundred
• 2:45
  Speaker 1: original recipes and processing in recipe and cooking and fixing
• 2:52
  Speaker 1: and substitution information for everything that it's broken down like this.
• 2:56
  Speaker 1: And I'm gonna talk about this mother stuff for a while.
• 2:58
  Speaker 1: I'm just gonna keep returning to this day. M booked
• 3:00
  Speaker 1: to try to talk people into just doing me a
• 3:02
  Speaker 1: humongous favor and going and buying it. Now, um, it's
• 3:07
  Speaker 1: broken up into big game, so like you know, mostly
• 3:12
  Speaker 1: like antler and horn being gay, but also pigs and bears,
• 3:16
  Speaker 1: and then small game, which is like third small games,
• 3:19
  Speaker 1: so hairs, rabbit, squirrels, and then upland birds, waterfowl, freshwater fish,
• 3:26
  Speaker 1: saltwater fish, shellfish and crustaceans and reptiles and amphibians all about.
• 3:34
  Speaker 1: Have you ever seen a more beautiful pictorial of how
• 3:37
  Speaker 1: to butcher, snap and turtle? No, I've never seen a
• 3:40
  Speaker 1: Reptiles and Amphibians chapter. Uh No, it's beautiful. That's because
• 3:44
  Speaker 1: most cookbooks suck. I got you know you haven't heard this.
• 3:51
  Speaker 1: I was gonna say, I was gonna make everyone here
• 3:53
  Speaker 1: pretend that I didn't tell him. You guys are good
• 3:57
  Speaker 1: at lying, right, Okay, so lie for men it. But
• 4:00
  Speaker 1: Matt wasn't here, So let me ask you this. A
• 4:02
  Speaker 1: guy wrote in the this is interesting, speaking of wild game.
• 4:05
  Speaker 1: His freezer. He had his freezer went to put on him,
• 4:08
  Speaker 1: and it should have gone to put on him. So
• 4:11
  Speaker 1: he calls his insurance agent and he wants to make
• 4:15
  Speaker 1: a claim. On having lost all his wild game. So
• 4:19
  Speaker 1: he calls his insurance agment agent and the guy says,
• 4:22
  Speaker 1: I've been in this business for a decade and no
• 4:24
  Speaker 1: one's ever asked me about how to handle a claim
• 4:29
  Speaker 1: on having lost wild game, like what the value of
• 4:32
  Speaker 1: it is. So this guy goes to the state office
• 4:34
  Speaker 1: and comeback, comes back with this the Farm Bureau of
• 4:39
  Speaker 1: the State of Mississippi had come up with this formula
• 4:43
  Speaker 1: years ago. Lack of formula that since there's no comparable
• 4:47
  Speaker 1: market value for wild game, the only monetary replacement you
• 4:52
  Speaker 1: can get when you make a claim on losing your
• 4:54
  Speaker 1: wild game is the cost of processing. If you processed
• 4:57
  Speaker 1: your own wild game, your odd luck. So when you
• 5:03
  Speaker 1: lose a freezer, you lose a whole held because your
• 5:07
  Speaker 1: freezer goes to ship. Your insurance might own might compensate you,
• 5:12
  Speaker 1: but limited to what you paid to have it processed,
• 5:15
  Speaker 1: is the only value they all assigned to it. And
• 5:17
  Speaker 1: this guy just dropped like an invoice that said I
• 5:20
  Speaker 1: paid my wife a thousand dollars to process. You know,
• 5:23
  Speaker 1: I don't know how how deep they did, but it's
• 5:25
  Speaker 1: really interesting. Man. He's like to do the road and
• 5:28
  Speaker 1: his talking about how you know. So, you know, we've
• 5:32
  Speaker 1: talked this a thousand times, but the you know, wild
• 5:35
  Speaker 1: game resources in this country were depleted horribly. Deer, turkey's
• 5:38
  Speaker 1: waterfowl past your pigeon driven to extinction, Buffalo nearly driven
• 5:43
  Speaker 1: to extinction by market hunters. So people that shot game
• 5:47
  Speaker 1: and sold it into commercial markets, um, and it made
• 5:52
  Speaker 1: a living doing it. And one of the one of
• 5:53
  Speaker 1: the many things we had to do to save American
• 5:57
  Speaker 1: wildlife was end the selling of wild game. We've up. Well,
• 6:00
  Speaker 1: this is a bunch too. Like the other night, I
• 6:02
  Speaker 1: was in a situation where I was almost forced to
• 6:04
  Speaker 1: go eat pen raised elk. So if you see elk
• 6:07
  Speaker 1: on a restaurant menu, it's not real elk. It's the
• 6:10
  Speaker 1: elk raised up on a you know, it's the elk
• 6:13
  Speaker 1: raised up on a on a farmer ranch. Right, It's
• 6:17
  Speaker 1: not what you can't sell wild game. So he's saying
• 6:20
  Speaker 1: that this is one downside of that system is you
• 6:22
  Speaker 1: can't get your you can't get properly compensated. What if
• 6:26
  Speaker 1: you shot the elk on a ten dollar you know,
• 6:30
  Speaker 1: paid guided trip, could you turn that in to the
• 6:35
  Speaker 1: insurance company. I certainly would try. Well, all I can
• 6:38
  Speaker 1: tell you. And this is just anecdotal because this is
• 6:41
  Speaker 1: just one mug from Mississippi. But that's what he had
• 6:44
  Speaker 1: happened to him, and that's what he found when he
• 6:45
  Speaker 1: researched it. Now, maybe if you have some hard hitting
• 6:48
  Speaker 1: lawyers or something. But I would tend to doubt it,
• 6:52
  Speaker 1: man tendant doubt because there you're paying for the experience.
• 6:56
  Speaker 1: But you would, You're right, be honest, you'd have a
• 6:58
  Speaker 1: you'd have an invoice, you'd have you know, a credit
• 7:01
  Speaker 1: card statement that was the dollars that generated that. But
• 7:07
  Speaker 1: I certainly think people should try. I think maybe one
• 7:10
  Speaker 1: agent to another may be able to slip one through. Yeah,
• 7:13
  Speaker 1: they'd be worth a try. Here's another thing we're talking about,
• 7:15
  Speaker 1: swamp rabbits, the cottontail rabbits would when a contail rabbit
• 7:20
  Speaker 1: ships in the woods, he doesn't seem to pay a
• 7:23
  Speaker 1: whole lot of tention where he goes. Um, he just goes,
• 7:27
  Speaker 1: what are you cool on swamp rabbits? That swamp rabbit is?
• 7:31
  Speaker 1: I absolutely do not know what it's still validus aquaticus Okay,
• 7:35
  Speaker 1: the Latin name, yep, Now I'm familiar. Do you do
• 7:38
  Speaker 1: you know? Do you know? Got it? Now? If you
• 7:40
  Speaker 1: go by Latin, I'm good. Do you know that rabbits
• 7:42
  Speaker 1: aren't rodents? Matt, I did know that rabbits were not rodents.
• 7:46
  Speaker 1: The lega morphs, they're a laga morphs. Absolutely. So. The
• 7:52
  Speaker 1: swamp rabbit is just a souped up cotton tail okay,
• 7:56
  Speaker 1: five six pound cotton tail who will jump in the
• 7:59
  Speaker 1: Mississippi River and swim across in order to evade a
• 8:04
  Speaker 1: hunting beetle. It is a indigenous to the South swamp rabbits.
• 8:09
  Speaker 1: We don't have them. Yeah, they're yeah, but but you
• 8:13
  Speaker 1: know not they can go into the deep South. But
• 8:16
  Speaker 1: they're also found in the in the border country. We've
• 8:20
  Speaker 1: been debating a lot about what is the South, you
• 8:22
  Speaker 1: know and them, But they're in Kentucky, Okay, Okay, which
• 8:26
  Speaker 1: is the South. But some people feel like it's nudge
• 8:29
  Speaker 1: and edging towards the north. One time, Lincoln, I think,
• 8:33
  Speaker 1: sat in Ohio and yelled across the river at at Kentucky,
• 8:38
  Speaker 1: mad at them about Southern issues. But so, uh, cottentil
• 8:46
  Speaker 1: normal contail rabbit, eastern cottentail, mountain cotton tail. He just
• 8:50
  Speaker 1: ships wherever he wants, right. They don't have any rhyme
• 8:53
  Speaker 1: or reason to it. But a swamp rabbit has uh
• 8:57
  Speaker 1: fidelity to his latrine, and Janice has seen this. Back
• 9:01
  Speaker 1: me up. A guy was pointing out, I was talking
• 9:05
  Speaker 1: about this, puzzling over it, you know. I was saying, like,
• 9:08
  Speaker 1: when they were in their environs where they live, it's
• 9:10
  Speaker 1: very flax. They live on the floodplain, and I thought,
• 9:12
  Speaker 1: maybe he gets a log he likes to go on.
• 9:15
  Speaker 1: He defecates on the log, and it just makes it
• 9:17
  Speaker 1: higher and higher up because a llama, who also has
• 9:20
  Speaker 1: fidelity to his latrine will defecate and build up such
• 9:23
  Speaker 1: amount of pellets that he uses as a lookout like
• 9:27
  Speaker 1: a crow's nest. Fell a fella rode in, and he
• 9:34
  Speaker 1: was saying that he doesn't really know about this idea
• 9:37
  Speaker 1: that rabbits defecate on a log with the intent of
• 9:40
  Speaker 1: building up with lop mound that they can sit on.
• 9:42
  Speaker 1: He says that may be true, but he also points
• 9:45
  Speaker 1: out that it's necessary for cotton tales to eat their
• 9:49
  Speaker 1: own poop. It's called capra faggie. And he wonders about
• 9:59
  Speaker 1: if it's not in the in these uh, these environs
• 10:02
  Speaker 1: that are prone to flooding, that if it's not just
• 10:05
  Speaker 1: a good way for him to store his Why are
• 10:10
  Speaker 1: they eating I don't say that very often. Why are
• 10:12
  Speaker 1: they eating their own ship? You know, it has something
• 10:14
  Speaker 1: to do with UM, has something to do with their
• 10:16
  Speaker 1: digestive track. Maybe Yanni can look that up. A lot
• 10:19
  Speaker 1: of times he'll ask him looks up up and then
• 10:20
  Speaker 1: by the end of the show he'll find it. So
• 10:23
  Speaker 1: I have a sales idea, because Dancer doesn't have anything
• 10:26
  Speaker 1: to add to the you could domesticate swap rabbits so that,
• 10:32
  Speaker 1: you know, like a cat, it would ship in the
• 10:34
  Speaker 1: same place in your house versus a cotton tail which
• 10:37
  Speaker 1: would shoot all over the house. Yeah, there's a there's
• 10:40
  Speaker 1: a there's a business opportunity there. I like the way
• 10:42
  Speaker 1: you're thinking. UM, guy wrote in this this is interesting,
• 10:50
  Speaker 1: Guy writes, And we're talking recently about um the sort
• 10:55
  Speaker 1: of existential crisis that unters in New Zealand and Australia
• 11:03
  Speaker 1: are facing right now. Where hunters in New Zealand Australia
• 11:07
  Speaker 1: are predominantly hunting. You know, there's like kangaroo hunting there
• 11:12
  Speaker 1: for commercial markets like your recreational hunters. In Australian news,
• 11:18
  Speaker 1: hunting non natives and they will often ah, they will
• 11:23
  Speaker 1: often justify their pursuits by explaining how they're helping to
• 11:28
  Speaker 1: control And if you go on social media and you watch,
• 11:30
  Speaker 1: you'll see Australian hunters, you know, talking about this like man,
• 11:34
  Speaker 1: you know, to say the natives, we gotta do all
• 11:37
  Speaker 1: this hunting um. But then what happened. The reason we
• 11:41
  Speaker 1: were talking about this recently is because in New Zealand,
• 11:43
  Speaker 1: the government who does a lot of coaling, they do
• 11:46
  Speaker 1: a lot of control work on some of these more
• 11:50
  Speaker 1: abundant non native ungulates. Uh, they do a lot of
• 11:54
  Speaker 1: control work on them, and they're talking about up in
• 11:56
  Speaker 1: the control work and getting rid of them, and it's
• 11:58
  Speaker 1: making the hunters they're real easy. And I was pointing
• 12:01
  Speaker 1: out how it's hard because you're sort of justifying your
• 12:06
  Speaker 1: activity by saying we're helping to control nonnatives. But then
• 12:08
  Speaker 1: when the government decides just to do a totally eradication,
• 12:12
  Speaker 1: the hunters getting nervous because they want some and so
• 12:14
  Speaker 1: you're left with where your rhetorical strategy right, the thing
• 12:18
  Speaker 1: you use to justify your activities becomes null and void.
• 12:22
  Speaker 1: And the guy actually wrote in from Australia and he
• 12:26
  Speaker 1: was saying that. He says, it does put us in
• 12:29
  Speaker 1: a funny position because we're, like he says, quote, we
• 12:33
  Speaker 1: are left exposed to the harsh reality of not just
• 12:37
  Speaker 1: saying that we want them here so we can hunt them.
• 12:42
  Speaker 1: You mean about that, Johnnie, I'm glad that he wrote
• 12:47
  Speaker 1: in and accepted that, just admitted it. This tricky man,
• 12:52
  Speaker 1: I wouldn't like, but we've been saying and I think
• 12:55
  Speaker 1: all along it's sort of it's been allows the argument
• 12:59
  Speaker 1: why you you hunt, and it just allows you justification
• 13:02
  Speaker 1: for hunting. Really, yeah, you can't act like yeah if
• 13:07
  Speaker 1: if I think a lot of people do it in
• 13:09
  Speaker 1: a lot of different ways. People struggle with you know,
• 13:12
  Speaker 1: there's a lot of it's it's complicated, right If someone said, hey, man,
• 13:16
  Speaker 1: why do you like to go to baseball games? You're
• 13:18
  Speaker 1: not gonna have like, oh, a reason. It's a whole
• 13:21
  Speaker 1: bunch of reasons, going back to how you brought up
• 13:23
  Speaker 1: and what it makes you think of and time with family,
• 13:27
  Speaker 1: like hot buttered popcorn. I mean, right on all manner things.
• 13:31
  Speaker 1: This this is huge package of things. But I think
• 13:33
  Speaker 1: hunters a lot of times getting a thing or they
• 13:34
  Speaker 1: try to narrow it down or like oh, if we
• 13:37
  Speaker 1: didn't hunt, the deer would overtake us and kill us
• 13:39
  Speaker 1: all or whatever. And um, when you get into this
• 13:44
  Speaker 1: like where it's justified by we're you just saying like, oh, no,
• 13:48
  Speaker 1: I just do it for population control. And then someone says, oh,
• 13:51
  Speaker 1: you know, don't worry about bro will take care of it.
• 13:53
  Speaker 1: The government will do it. Then you're like, then you
• 13:56
  Speaker 1: gotta be like, man, I wish I'll have set something different.
• 14:01
  Speaker 1: Another guy rolled in about uh. He says, a good
• 14:04
  Speaker 1: way to have chew, a good way to dip. He
• 14:07
  Speaker 1: likes to mix. He mixes hubba bubba yeah with red
• 14:13
  Speaker 1: man m I've heard of that that we consulted with
• 14:16
  Speaker 1: dirt on that. That's who he's writing in about. And
• 14:21
  Speaker 1: he says, the question is where do you get first
• 14:23
  Speaker 1: cancer diabetes? That's a strange mix. Another guy rolled in.
• 14:33
  Speaker 1: He's like, man, you guys are always arguing about Tony
• 14:35
  Speaker 1: Sees an old Bay Steve being a Tony Sees man,
• 14:38
  Speaker 1: and you're only being an old bayman. And he's like,
• 14:40
  Speaker 1: what about Mrs dash Big Mrs dash fan good. It
• 14:48
  Speaker 1: has its place, but it's not like the other two.
• 14:51
  Speaker 1: He thinks it's real good to take like fish Filet's
• 14:54
  Speaker 1: and put some Mrs Dash on it and wrap the
• 14:55
  Speaker 1: fish up and illuminum foil and cook it. He likes
• 14:58
  Speaker 1: to take pickerel, acreel. You're wrapping tinfoil, put some butter
• 15:02
  Speaker 1: in some Mrs Dash on there. He says, your Florida,
• 15:04
  Speaker 1: How good it is? He doesn't put anything else on
• 15:07
  Speaker 1: his fish? Isn't Mrs Dash Like, Uh, it's across the country, right,
• 15:12
  Speaker 1: and it isn't Old Bay and Tony Sea is kind
• 15:14
  Speaker 1: of just Maryland and like, no, dude, Tony seasons everywhere. Man,
• 15:19
  Speaker 1: I got on the Tony I got, I got on it.
• 15:22
  Speaker 1: I got on a Tony seas. I got on a
• 15:24
  Speaker 1: Tony season Michigan's Upper Peninsula. What you can't get farther
• 15:27
  Speaker 1: away from the Bayou country and still be in the country.
• 15:32
  Speaker 1: I've been well Alaska, I've been lying to for a while.
• 15:36
  Speaker 1: Then we used to call it Tony Sees Uncle Tom's
• 15:39
  Speaker 1: for some reason. I have no idea why, huh no,
• 15:42
  Speaker 1: Uncle Tom's cabin Yeah, it was like some kind of
• 15:49
  Speaker 1: short cut. But I still don't understand how you'd come
• 15:51
  Speaker 1: up with Uncle Tom's. Someone must have been reading Uncle
• 15:53
  Speaker 1: Tom's cabin. Um. We've been having a lot of talk
• 15:59
  Speaker 1: about how good how well dogs can smell. And a
• 16:07
  Speaker 1: guy rode in, and he's a police officer and he's
• 16:09
  Speaker 1: a canine handler. He was trained for two years to
• 16:12
  Speaker 1: work with canines. He worked with a German a half
• 16:16
  Speaker 1: German Shepherd, half Belgian Melani Melanois And we know this
• 16:21
  Speaker 1: m A L I N O I s anyways, some
• 16:25
  Speaker 1: kind of souped up mutt. And dog's name was Kane,
• 16:29
  Speaker 1: and he was a dual purpose dog, meaning he was
• 16:32
  Speaker 1: a narcotic detective dog and suspect apprehension. Oh yeah, that's
• 16:36
  Speaker 1: a mean looking dude right there. That that's like the
• 16:39
  Speaker 1: guy that in movies when a police dog chomps on
• 16:44
  Speaker 1: the bad guy's arm. That's the melanoir. Yeah, well, you
• 16:48
  Speaker 1: know what he's saying about this dog he's talking about
• 16:52
  Speaker 1: he's talking about he just only reason he wrote in
• 16:54
  Speaker 1: he because we were struggling to explain like how well
• 16:56
  Speaker 1: a squirrel dog can smell it? How can a squirrel
• 16:58
  Speaker 1: dog do such a good job of smelling worlds? And
• 17:01
  Speaker 1: he just brings up away that it was explained to
• 17:03
  Speaker 1: him one He says, it was explained to me in
• 17:06
  Speaker 1: training the dogs can smell up to fifty thousand times
• 17:10
  Speaker 1: better than we do, which is like hard to right,
• 17:13
  Speaker 1: it's still hard. But because he's like, there's a good anecdote.
• 17:17
  Speaker 1: W's this thing called the cake theory. So let's say
• 17:20
  Speaker 1: your mom bakes a cake and you walk in the house.
• 17:23
  Speaker 1: You can you walk in the house and you take
• 17:25
  Speaker 1: in the smell and you're like, oh, someone made a cake.
• 17:29
  Speaker 1: Like that's the smell you get. He's just a good
• 17:33
  Speaker 1: way to think about it would be that the dog
• 17:34
  Speaker 1: walks in the house and he goes, oh, eggs, flour, milk, salt, sugar.
• 17:44
  Speaker 1: And that's how he feels that they're a way to
• 17:47
  Speaker 1: distinguish their abilities from our own. Um. Another guy rolled in,
• 17:53
  Speaker 1: and here's here's a guy. He's kind of established his credentials. Remember.
• 17:57
  Speaker 1: Can you recap the Andrew McLean story, the famous skier?
• 18:01
  Speaker 1: Mm hmm, I believe I can. He was caught, uh
• 18:07
  Speaker 1: explain like who he isn't what he does and whatnot?
• 18:10
  Speaker 1: He Um, it was Andrew McLean, Right, Yeah, I don't
• 18:14
  Speaker 1: want to mix him up with other some other famous skier,
• 18:17
  Speaker 1: but he uh, he's like a Utah backcountry skier known
• 18:22
  Speaker 1: for pioneering. I think some lines in the wash Sage
• 18:25
  Speaker 1: and writing a like a ski guide book for skiing
• 18:28
  Speaker 1: the wash sage is how you say that m always
• 18:32
  Speaker 1: said it a little bit dinky bit wrong. Well I'm
• 18:35
  Speaker 1: sure I'm in out of that all the time. Go ahead. Um. Anyways,
• 18:45
  Speaker 1: he was caught on trail camera stealing a trail camera
• 18:50
  Speaker 1: and a tree stand or two maybe even the guy
• 18:53
  Speaker 1: had the hunter for some reason had like a double
• 18:56
  Speaker 1: camera set and um, and they only saw one camera
• 19:01
  Speaker 1: and took it in the tree stand, and the other
• 19:03
  Speaker 1: camera caught them in the act of doing it. Just yeah,
• 19:08
  Speaker 1: stealing it, stealing. Well, this guy writes in he's kind
• 19:11
  Speaker 1: of like setting up his credentials. He opens up. He
• 19:14
  Speaker 1: opens up by saying, I'm just headed out to film
• 19:17
  Speaker 1: a dinosaur digging project for nat GEO. So he's like
• 19:21
  Speaker 1: laying He's like, you know what I mean. He doesn't
• 19:23
  Speaker 1: say like why that matters, but he throws it out
• 19:25
  Speaker 1: there because he's wanting to right, he's wanting to paint
• 19:28
  Speaker 1: a pick. He's like build up his street cred he's
• 19:31
  Speaker 1: building up some crabs. So your soul be like, man, well,
• 19:34
  Speaker 1: you guys are camera guys. When you hear that he's
• 19:35
  Speaker 1: going to filming a dino digging thing. Are you thinking,
• 19:38
  Speaker 1: like this guy's top shelf depends on what branching that
• 19:41
  Speaker 1: g O it is. Man, It's like there's a couple
• 19:46
  Speaker 1: of different ones. So so you hear that and you
• 19:49
  Speaker 1: don't automatically think that you're because I'm gonna get into
• 19:51
  Speaker 1: a negative about this, because we're gonna get into a
• 19:57
  Speaker 1: negative about this guy. Um he he he. So he
• 20:03
  Speaker 1: sets up his his credentials by saying he's he's he's
• 20:06
  Speaker 1: a niejair Um which is in Africa, and he's heading
• 20:12
  Speaker 1: out to film a dino digging project for that GEO.
• 20:16
  Speaker 1: And he says, I get why McLean did it. And
• 20:19
  Speaker 1: he talks about he just started bow hunting this season,
• 20:22
  Speaker 1: and he talks about how hunters litter a lot and
• 20:25
  Speaker 1: a lot of times you'll find where hunters leave little
• 20:28
  Speaker 1: stashes out in the woods and a lot of garbage
• 20:30
  Speaker 1: out in the woods and our tattered sleeping bag and
• 20:33
  Speaker 1: old tarp and no, no, no no, an unusable m R
• 20:36
  Speaker 1: s and doesn't like it. Hunters are real dirt bag
• 20:41
  Speaker 1: woods trashers, um. And he goes on to say that.
• 20:45
  Speaker 1: He goes on to propose the idea that McLean was
• 20:49
  Speaker 1: simply cleaning up the woods by stealing a tree stand
• 20:54
  Speaker 1: and a trail camera, which is an indefensible position to take.
• 21:03
  Speaker 1: There's a big difference between garbage left out in the
• 21:06
  Speaker 1: woods and someone's legally placed tree stand in trail camera.
• 21:13
  Speaker 1: You don't want to add that here here the lovely
• 21:20
  Speaker 1: voice with Mark Kenyon. Yeah, you could take that a
• 21:23
  Speaker 1: bunch of you'd say, like, your your car is like
• 21:28
  Speaker 1: a hunk of metal just sitting out there, So I'm
• 21:31
  Speaker 1: gonna steal that to clean this place up. Cleaning up
• 21:35
  Speaker 1: some new truck I found out in the woods. I
• 21:37
  Speaker 1: think the more interesting thing is the tactic that the
• 21:41
  Speaker 1: hunter who has stuff stolen. I think the tactic he
• 21:44
  Speaker 1: used was something that more people should use in the
• 21:47
  Speaker 1: white tail world. And I do know some people have
• 21:50
  Speaker 1: talked about I've got a friend who who was trying this.
• 21:53
  Speaker 1: But it's a great way to uh if we get
• 21:56
  Speaker 1: the word out that enough people are doing that. I
• 21:57
  Speaker 1: think a lot of trail camera thieves we'll think twice
• 22:01
  Speaker 1: to do the double camera because I might be getting
• 22:04
  Speaker 1: picture we we were looking at. We had a dude
• 22:07
  Speaker 1: showing us a bunch of trail cameras on his Uh,
• 22:09
  Speaker 1: we were muled your hunting Colorado ran into a fella
• 22:12
  Speaker 1: remember this, Johnny, And he was showing us a bunch
• 22:15
  Speaker 1: of trail camp pictures of various elk and mule deer
• 22:17
  Speaker 1: and whatnot, and they all were taken at a downward angle,
• 22:23
  Speaker 1: you right, And I was like, what the yeah? I
• 22:26
  Speaker 1: was like, what's going on with this? He said, Trail
• 22:28
  Speaker 1: camera theft is so bad in New Mexico that he
• 22:32
  Speaker 1: now places his trail cameras up high up in trees,
• 22:36
  Speaker 1: angled down. People don't notice them. Doesn't the cameras that
• 22:43
  Speaker 1: send the pictures to the internet, you know, deter some
• 22:47
  Speaker 1: of the stealing. I mean, you'd get a picture when
• 22:48
  Speaker 1: someone goes to steal your camera. Has that curbed the theft?
• 22:52
  Speaker 1: The direct transmit? I think that the percentage of trail
• 22:56
  Speaker 1: cameras out there that have that feature is still so
• 22:58
  Speaker 1: small that but yes, I think that it's getting to
• 23:01
  Speaker 1: the point that more and more people will worry about that.
• 23:03
  Speaker 1: I actually actually gone to the um to the point
• 23:06
  Speaker 1: where I place no trespassing signs that I will specifically
• 23:10
  Speaker 1: say property. I'll write and market property patrolled with with
• 23:14
  Speaker 1: cellular cameras that kind of thing where there's some serious
• 23:18
  Speaker 1: issues of trespassing. So they said, oh yeah, so that
• 23:21
  Speaker 1: I can't see the camera, pature's gonna be sent right away.
• 23:24
  Speaker 1: That's a heck of a deterrent. And it's true or
• 23:25
  Speaker 1: not true, it's true. Okay, Um, you know this is
• 23:31
  Speaker 1: take this with, take this with. I'm gonna say something
• 23:34
  Speaker 1: in uh, keep in mind that I'm the well I'm
• 23:41
  Speaker 1: gonna I'll just come out and say it if I could,
• 23:44
  Speaker 1: if I was the command master of the universe, I
• 23:49
  Speaker 1: would get rid of trail cameras. But I would also
• 23:52
  Speaker 1: get rid of the Internet. And I use the Internet,
• 23:55
  Speaker 1: and in fact, this is like an internet based digital
• 23:58
  Speaker 1: radio program, so it's like I'm comfortable using it. But
• 24:01
  Speaker 1: if I was commander of the universe and I could
• 24:04
  Speaker 1: make it go away, I would make it go away,
• 24:06
  Speaker 1: and I would make trail cameras go away. Even though
• 24:08
  Speaker 1: I will use trail cameras, I would like I wish
• 24:11
  Speaker 1: they hadn't been invented. I understand that position, and I
• 24:14
  Speaker 1: understand both sides. But one, I love trail camp pictures.
• 24:18
  Speaker 1: I post them all the time on social media because
• 24:20
  Speaker 1: it's like cool. I like how they've rewritten some of
• 24:23
  Speaker 1: our understanding of wildlife distribution. And I love it and
• 24:27
  Speaker 1: like you learn from it, but there's just something about
• 24:30
  Speaker 1: it is like, uh, I only don't like them when
• 24:35
  Speaker 1: I run into one. I like my friends a lot,
• 24:38
  Speaker 1: I just don't like other people's. And I think that
• 24:41
  Speaker 1: a lot of people are getting a little bit wigged
• 24:43
  Speaker 1: out with the fact that there's like surveillance in the hills.
• 24:45
  Speaker 1: Now I get that. I do think it. Also there's
• 24:50
  Speaker 1: something to be said about and I've kind of battled
• 24:52
  Speaker 1: this a little bit myself, the fact that takes a
• 24:55
  Speaker 1: little bit of a mystery away. There's something to be
• 24:57
  Speaker 1: said about going out into the woods and not knowing
• 25:00
  Speaker 1: what might show up. Yeah later tonight. Now it's well,
• 25:04
  Speaker 1: it's gonna be this buck, this buck, or that buck,
• 25:06
  Speaker 1: and there's never a surprise. Dude, the buck I saw
• 25:08
  Speaker 1: this morning, I was trying to figure out what one
• 25:09
  Speaker 1: it was when the trail. So so yeah, you're like
• 25:14
  Speaker 1: you're sitting out there and you feel like you're like
• 25:15
  Speaker 1: waiting for a friend when you're out in the woods. Now, man,
• 25:18
  Speaker 1: I know he comes here. It's like, oh, there's one
• 25:20
  Speaker 1: guy and the other guy. Yeah, I kind of like
• 25:23
  Speaker 1: I don't like it, but that's not what I don't
• 25:25
  Speaker 1: like about. I don't like being out and and all
• 25:27
  Speaker 1: of a sudden realizing there's like some guy's trail camera sitting.
• 25:30
  Speaker 1: Why not confine him to private? You know? You know
• 25:33
  Speaker 1: what's cool? It was cool, but it went away like
• 25:37
  Speaker 1: Montana for a couple of years. It had to be
• 25:39
  Speaker 1: that when Big game season opened, you had to pull him.
• 25:42
  Speaker 1: That just changed this past year. Then they made it
• 25:44
  Speaker 1: go back the other way again. Something. It's just gonna
• 25:49
  Speaker 1: get too ridiculous because that the technology gets better and
• 25:51
  Speaker 1: like people are just able to like live stream. It's
• 25:55
  Speaker 1: just I don't know, man, it's just like it just is.
• 25:57
  Speaker 1: It's just too much. It used to be so much.
• 26:00
  Speaker 1: Some kind of limits, some kind of regulation, we limit
• 26:03
  Speaker 1: all kinds of stuff. Yeah, we need to have that,
• 26:05
  Speaker 1: That's what I'm saying. I think you can't use a
• 26:08
  Speaker 1: red dot, you can't use you can't use a red
• 26:11
  Speaker 1: dot site on your boat. It's like all kinds of
• 26:13
  Speaker 1: stuff with them. The regulation I would like to see
• 26:16
  Speaker 1: put on trail cameras has to do with cell cameras,
• 26:20
  Speaker 1: because that's where I see this line being crossed with
• 26:25
  Speaker 1: some line of ethics and everyone else. Everyone's gonna have
• 26:27
  Speaker 1: their own opinion on this um. But I find where
• 26:30
  Speaker 1: it gets real weird for me is when you get
• 26:32
  Speaker 1: a picture now that's happening right now, and you can
• 26:36
  Speaker 1: make a hunting decision right now based off for real
• 26:38
  Speaker 1: time data, that seems to to go over the line
• 26:42
  Speaker 1: for me personally, I wish there was like a fair
• 26:44
  Speaker 1: chase mode that you could turn on your trail camera,
• 26:48
  Speaker 1: or maybe there'd be a loss someday that requires this
• 26:50
  Speaker 1: that requires a twenty four hour delay before anything gets sent,
• 26:53
  Speaker 1: so there's no real time. You're not gonna see what's
• 26:56
  Speaker 1: happening right now. You can get the benefits of a
• 26:58
  Speaker 1: cell camera, that being it gets transmitted to your computer
• 27:01
  Speaker 1: phone so that if you live miles away or whatever,
• 27:04
  Speaker 1: you can still get your pictures, or if you don't
• 27:06
  Speaker 1: want to have to go in there every two weeks
• 27:08
  Speaker 1: and put your sent all over the place. But this
• 27:11
  Speaker 1: at least keeps you from abusing that technology. At least
• 27:14
  Speaker 1: I think it's abuse if you see a picture on
• 27:17
  Speaker 1: your phone right now and go stalking in there and
• 27:18
  Speaker 1: shoot that buck. That's like for me, that's that's why
• 27:23
  Speaker 1: you need to when you're gonna do stuff like this.
• 27:25
  Speaker 1: Usually the fishing game agencies try to get out ahead
• 27:28
  Speaker 1: of it before it becomes standard accepted practice, Like how
• 27:33
  Speaker 1: people were so aggressive around regulating the use of drones
• 27:36
  Speaker 1: before before drones became super widespread and has so much
• 27:44
  Speaker 1: common use. Because then it's hard because there's like a
• 27:46
  Speaker 1: resistance built up, and I just haven't seen anywhere doing
• 27:51
  Speaker 1: like that kind of leadership. I'm looking like, where is
• 27:53
  Speaker 1: this going Where you can be out in the woods.
• 27:58
  Speaker 1: You know, you're you go out plant twenty cameras that
• 28:02
  Speaker 1: are all giving you a live feed of what's going on,
• 28:05
  Speaker 1: and you got them in all your elk meadows, or
• 28:07
  Speaker 1: you got them in all your you got a camera
• 28:09
  Speaker 1: on all your duck ponds that you like to go
• 28:11
  Speaker 1: jump shoot, and you got a live stream on your phone.
• 28:15
  Speaker 1: I mean, we're like, you could do this right now,
• 28:17
  Speaker 1: and you're like, oh, let's go hit that pond, jump
• 28:19
  Speaker 1: that pond. They're on the they're on the whatever end
• 28:21
  Speaker 1: of the pond, So let's make sure you approach from
• 28:23
  Speaker 1: that end. Because there's a lot of states and I
• 28:28
  Speaker 1: think more should get on board of banned two way
• 28:29
  Speaker 1: communications to like coordinate the taking a game it's just
• 28:34
  Speaker 1: it's just someone's gonna have to get out ahead of it.
• 28:38
  Speaker 1: I feel like it's definitely my property has is influenced.
• 28:43
  Speaker 1: You know how we look at it when game move
• 28:46
  Speaker 1: it's domestified, or maybe it shouldn't have, you know, domestified
• 28:50
  Speaker 1: if you know there's animal activity in the middle of
• 28:53
  Speaker 1: the day. You know, we've never been in a position
• 28:56
  Speaker 1: where you know, let's go on, that buck is on
• 28:58
  Speaker 1: that spot at this particular time. But overall movement, you know,
• 29:03
  Speaker 1: or you look and see you know they moved overnight
• 29:05
  Speaker 1: because there's a full moon and you probably will have
• 29:08
  Speaker 1: a slow morning. It hasn't equated to success in particular.
• 29:12
  Speaker 1: Um it has definitely reduced trespassing because you only have
• 29:17
  Speaker 1: to catch someone, you know, ten minutes after they've been there.
• 29:20
  Speaker 1: Not only I think you're a freak for monitoring, but
• 29:24
  Speaker 1: if you go there and show them a picture of
• 29:25
  Speaker 1: them on your property within a few minutes, it prevents
• 29:29
  Speaker 1: the word gets out, prevents a lot of trespassing. I'm
• 29:33
  Speaker 1: sure there's a lot of positives, but just it's something.
• 29:38
  Speaker 1: It just it's something that concerns me and I think
• 29:40
  Speaker 1: it's gonna become more of an issue as a technology
• 29:42
  Speaker 1: gets better. Mark kennyon Wired Hunt. Yep, so you think
• 29:47
  Speaker 1: you're wired to hunt? Let me ask you this. This
• 29:50
  Speaker 1: This is how the email started. Someone said that I'm
• 29:53
  Speaker 1: saying that this is a great question. Guy rights in.
• 29:58
  Speaker 1: My dad and I have been hunting on a large
• 30:01
  Speaker 1: property next door to their house, almost a thousand acres
• 30:03
  Speaker 1: for all of our lives. Three years ago, the founder
• 30:07
  Speaker 1: of a chip company, I don't wanna name the chip company.
• 30:10
  Speaker 1: The founder of a chip company bought the land and
• 30:14
  Speaker 1: he puts a fence up around it for the purpose
• 30:16
  Speaker 1: of keeping his cattle from roaming off the property. But
• 30:20
  Speaker 1: it's a nice, big decorative fence. He puts an eight
• 30:24
  Speaker 1: foot wood fence around the perimeter of the whole property,
• 30:28
  Speaker 1: eight foot tall wood fence, he says, to keep his
• 30:31
  Speaker 1: cattle in. The guy still allowed to hunt it. But
• 30:36
  Speaker 1: he's always been uneasy with the idea of hunting high fence.
• 30:39
  Speaker 1: So here is he's always hunted a property. All of
• 30:42
  Speaker 1: a sudden it becomes fenced. They go in there last
• 30:45
  Speaker 1: year on opening weekend. They both get to get a deer,
• 30:50
  Speaker 1: and then they got and they agreed not to hunt anymore.
• 30:54
  Speaker 1: They just can't decide he says, he still goes in
• 30:56
  Speaker 1: there to trap. He goes in there too, small game hunt,
• 30:59
  Speaker 1: but he feels weird hunting ducks, hunting deer on it
• 31:02
  Speaker 1: knowing that the deer are stuck in there and can't
• 31:04
  Speaker 1: get out. Wow, that is a tough one. That is
• 31:10
  Speaker 1: a tough scenario. Can anyone put a eight foot decorative
• 31:15
  Speaker 1: fence around their property where where you're basically you have
• 31:20
  Speaker 1: captive wildlife vatizing He doesn't stay with stadies, and I
• 31:25
  Speaker 1: wouldn't be surprised any property if you know there's wildlife.
• 31:28
  Speaker 1: Can you build a decorative fence around your property knowing
• 31:32
  Speaker 1: that it's going to capture wildlife on the inside. When
• 31:34
  Speaker 1: people of fence, when people do high fence things on
• 31:38
  Speaker 1: high fence stuff in Texas, Yeah, you don't need to
• 31:40
  Speaker 1: kick all the deer off and then build defense. It's
• 31:42
  Speaker 1: not Is that regulated by stay wildlife? I don't I
• 31:45
  Speaker 1: don't know what the permitting system is. I don't know.
• 31:48
  Speaker 1: He doesn't say where he is. I'm more interested not
• 31:51
  Speaker 1: to see if the guy's being if the guy, I'm
• 31:53
  Speaker 1: not really interested in the dude. I mean, it's interesting.
• 31:55
  Speaker 1: I'd love to know if the dude is like a
• 31:57
  Speaker 1: breaking law, not just but I'm more interested in the
• 32:01
  Speaker 1: idea of it. So here is he hunts and all
• 32:03
  Speaker 1: of a sudden, it's fence as you go get a
• 32:05
  Speaker 1: new spot. That's a really, really tough question, man. I
• 32:09
  Speaker 1: feel like if that happened to me, I don't know, man,
• 32:13
  Speaker 1: it would be real hard to go and like walk
• 32:15
  Speaker 1: away from your spot. I understand why. I think I
• 32:18
  Speaker 1: would feel dirty. I would feel at least for for
• 32:23
  Speaker 1: for me, I would start to have weird questions about it.
• 32:27
  Speaker 1: Because of that point he brought up, like, all of
• 32:29
  Speaker 1: a sudden, now you're hunting a high fence property and
• 32:31
  Speaker 1: all the things that means possibly the thing is a
• 32:35
  Speaker 1: thousand acres is big. It's big. But then we talked
• 32:39
  Speaker 1: about the reduction of mystery. You're never gonna get a
• 32:42
  Speaker 1: surprise deer on there again. You're never going to have
• 32:45
  Speaker 1: the risk of someone else getting that dear or that
• 32:47
  Speaker 1: dear disappearing or there. Yeah, it's still a challenge, of course,
• 32:52
  Speaker 1: there's still gonna be a lot of work probably has
• 32:53
  Speaker 1: to go into it, but it's different different. It would
• 32:57
  Speaker 1: be diminished, it would be diminished, and I would probably
• 33:02
  Speaker 1: do the same thing he did think it's so hard.
• 33:08
  Speaker 1: I just don't. It's never gonna have to come up again.
• 33:11
  Speaker 1: He's gonna be the only guy ever in the history
• 33:14
  Speaker 1: of our country to have to wrestle with this. Like,
• 33:23
  Speaker 1: I feel sorry for the guy he's got to wrestle
• 33:25
  Speaker 1: with him. But I don't know if like us talking
• 33:26
  Speaker 1: about it is going to help anybody else. So you
• 33:29
  Speaker 1: just don't see it being an issue. Yeah, I mean,
• 33:34
  Speaker 1: I think you just had to go in there and
• 33:36
  Speaker 1: see how it feels, and like I would just say, look,
• 33:39
  Speaker 1: keep hunting it until you're like, okay that that was
• 33:44
  Speaker 1: so easy and do because of the decoratifense And I'm quitting,
• 33:52
  Speaker 1: you know, I gotta add here that I am the
• 33:54
  Speaker 1: one that I use the word decorative. He doesn't use
• 33:56
  Speaker 1: the word decorative. But no, no, what wooden fence is
• 34:02
  Speaker 1: not a practical fence. There's cheaper ways of doing it.
• 34:06
  Speaker 1: There's an incredible amount of money spending on a thousand
• 34:08
  Speaker 1: acre fence. That's yeah, what's the typical high fence? They're high,
• 34:17
  Speaker 1: just like woven wire. Yeah, yeah, I think height ridge pounder.
• 34:22
  Speaker 1: You got nothing to say about that, probably, dude, I
• 34:25
  Speaker 1: got an opinion. He's got to hang it up, dude,
• 34:28
  Speaker 1: he's got he's gotta just give that spot up. There's
• 34:31
  Speaker 1: no question really my mind. Yeah, it's not easy for me. Man. No,
• 34:34
  Speaker 1: there's a fence there, Dude, I don't know. I feel
• 34:38
  Speaker 1: like I might. I'd probably still be I'd probably still
• 34:40
  Speaker 1: poke around in your No, No, you can poke around
• 34:42
  Speaker 1: all you want. I just be like, I don't know.
• 34:45
  Speaker 1: Maybe he didn't fence the whole thing. Would you be like,
• 34:47
  Speaker 1: would you be like him and hanging up just big game,
• 34:50
  Speaker 1: or would you say, yeah, the rabbits are high fence. Now,
• 34:53
  Speaker 1: the squirrels are high fence. There's no such thing as
• 34:56
  Speaker 1: a high fence. Score. Yeah, because the squirrels can. That's
• 34:59
  Speaker 1: that's rabbits. I don't real that's up to him. But yeah, man,
• 35:06
  Speaker 1: he's got a quit. Do you know a guy wrote
• 35:08
  Speaker 1: into you. The guy wrote into me about what the
• 35:12
  Speaker 1: gray rabbit? What? What was he got to say? He says,
• 35:15
  Speaker 1: you should have done candle light dinner high to the grayness.
• 35:21
  Speaker 1: Matt is very very smart. Okay, one more, one more,
• 35:26
  Speaker 1: one more real zinger, real zinger. Um, don't go get
• 35:32
  Speaker 1: you're supposed to be pushing the cook I'm coming around
• 35:34
  Speaker 1: to them. Give him Matt time to work up a
• 35:35
  Speaker 1: sales pitch. Then I want to talk about the cookbook.
• 35:37
  Speaker 1: I have a question real quick about the dog and
• 35:39
  Speaker 1: the smell. I don't know the answer, but okay, let
• 35:42
  Speaker 1: me ask this question. I was pheasant hunting last year
• 35:45
  Speaker 1: and it was September and it was hot, and our
• 35:48
  Speaker 1: guide said that one of the issues the dog was
• 35:50
  Speaker 1: having was your analogy that he is chilly. That the
• 35:54
  Speaker 1: dog can smell all of the spices, that beef and everything,
• 35:57
  Speaker 1: and that it was um. If it's old, doubt it's
• 36:00
  Speaker 1: not as hard on the dog. The dog can find
• 36:03
  Speaker 1: pheasants easier, but when it's hot, they can smell every ingredient.
• 36:08
  Speaker 1: You know, they smell that the plants, you know, they
• 36:11
  Speaker 1: can smell other animals, rabbits. Have any of you heard
• 36:14
  Speaker 1: that that heat. I feel like I've heard that. My
• 36:18
  Speaker 1: buddy Ronnie Bam would absolutely have a lot to say
• 36:22
  Speaker 1: about that. So we'll have to return to that, okay.
• 36:25
  Speaker 1: I had heard dryness versus moisture, so like a moist situation,
• 36:29
  Speaker 1: they'll be able to smell more. And I heard this
• 36:31
  Speaker 1: in the context of of tracking deer, So tracking a
• 36:35
  Speaker 1: wounded deer or hit deer. Actually tracking on a rainy
• 36:39
  Speaker 1: day is better than a bone dry day. Similar. There
• 36:43
  Speaker 1: he was saying, you know, when it was cold, and
• 36:45
  Speaker 1: he didn't say if there are snow or not, that
• 36:46
  Speaker 1: the dog could identify a pheasant scent much easier if
• 36:50
  Speaker 1: it's cold, because it's it's a singular scent first, is
• 36:55
  Speaker 1: overwhelmed by all of the scents when it's warm. I'm trying.
• 36:58
  Speaker 1: I'm tracking what you're saying, and I can't remember. I
• 37:00
  Speaker 1: know that I heard when I was running dry ground
• 37:03
  Speaker 1: lions with someone one time, with a feller by the
• 37:06
  Speaker 1: name of Floyd. We were tracking mountain lions with dogs,
• 37:10
  Speaker 1: and I remember he had a lot of opinions about
• 37:14
  Speaker 1: the climatic conditions and its effect on a dog's nose
• 37:20
  Speaker 1: and its ability to cold trail and hot trail. I
• 37:22
  Speaker 1: just can't remember what, you know, like what was what
• 37:27
  Speaker 1: was good and what was bad. I remember that he
• 37:29
  Speaker 1: had a lot of thoughts about it. Did you see
• 37:31
  Speaker 1: the mass running that acts? We liked a whole lot, Johnnie, No,
• 37:35
  Speaker 1: I see it now, Yeah, that's the Alaska acts, man,
• 37:41
  Speaker 1: it's the old well, what's the name of the model?
• 37:48
  Speaker 1: That's that's what one of the nicest mass produced acts
• 37:51
  Speaker 1: I've ever laid my laid a hand on. Man, I'm
• 37:53
  Speaker 1: not trying to bought you up because you're gonna give
• 37:54
  Speaker 1: a sales pitch of this book. Okay, here's one more
• 37:56
  Speaker 1: real zinger, real zinger for everybody. This is This is
• 38:01
  Speaker 1: more of a zinger than the zinger from a minute ago.
• 38:05
  Speaker 1: He goes on to say how he hates hunting shows
• 38:08
  Speaker 1: that's cool. And he goes down to say, um, lots
• 38:13
  Speaker 1: of reasons. Um. He goes on to say how how
• 38:19
  Speaker 1: he's heard me mention that if you took away the
• 38:21
  Speaker 1: food or you took away the fun, I would lose
• 38:25
  Speaker 1: interest in hunting, Like it's a package of things that
• 38:29
  Speaker 1: that all need to be there for me to love
• 38:32
  Speaker 1: it like I do. Um. And he goes on to
• 38:36
  Speaker 1: say he needs my opinion on something. He works with
• 38:39
  Speaker 1: a fella who he generally likes. We get along just fine.
• 38:43
  Speaker 1: And he goes to say this, the dude is this.
• 38:47
  Speaker 1: This is why almost more of this is true. I
• 38:49
  Speaker 1: feel like it must be true. The guy is a
• 38:51
  Speaker 1: vegetarian okay, but not one of those annoying ones that
• 38:56
  Speaker 1: throws it in your face. But here's the way it
• 38:59
  Speaker 1: gets weird. He's a vegetarian. Buddy hunts. He likes to
• 39:03
  Speaker 1: hunt deer and turkeys, but doesn't believe in eating them.
• 39:07
  Speaker 1: What he just donates it all to a food bank.
• 39:12
  Speaker 1: And the guy saying, I cannot wrap my head around this,
• 39:16
  Speaker 1: and he um says, no one buys a pair of
• 39:19
  Speaker 1: pants from J. C. Penny just to take him down
• 39:22
  Speaker 1: to the Salvation Army and drop him off. It's fantastic.
• 39:29
  Speaker 1: It's now there probably are a few charitable folks buy
• 39:32
  Speaker 1: clothes and that donate them. It's a good question, man,
• 39:35
  Speaker 1: like you won't eat it, but you'll like to shoot it.
• 39:40
  Speaker 1: I've always like it's another one of those things that
• 39:43
  Speaker 1: it's just one of those things I see both sides of.
• 39:45
  Speaker 1: I can't really work up a good opinion about it.
• 39:48
  Speaker 1: The fact that he's a vegetarian has nothing to do
• 39:51
  Speaker 1: with it, because I feel like I know dudes, they're
• 39:54
  Speaker 1: uh full long carnivores that do the same thing. Yeah,
• 39:57
  Speaker 1: but it makes it kind of even more zingy, like
• 39:59
  Speaker 1: the he's a vegetarian, right, sure, a little bit, but
• 40:04
  Speaker 1: I think we take a step back. It's it's like
• 40:08
  Speaker 1: the same wrong, wrong, wrong, wrong you're saying, Remember, um,
• 40:15
  Speaker 1: happy days. One finds he was wrong, he couldn't stay wrong.
• 40:20
  Speaker 1: He'd be like I was. He couldn't bring himself to
• 40:23
  Speaker 1: say it. I know people. I know people though, who
• 40:28
  Speaker 1: will shoot a deer purposefully to donate it, and they
• 40:32
  Speaker 1: view that as like a way to give back, so
• 40:34
  Speaker 1: they do. They also shoot a few for their own freezer. Yeah,
• 40:38
  Speaker 1: but why do to just give money to the food bank.
• 40:42
  Speaker 1: It's a different way to go about it. And maybe,
• 40:46
  Speaker 1: I don't know, maybe part of it because they enjoy
• 40:48
  Speaker 1: the hunting aspect of it. So to your point, there's food,
• 40:52
  Speaker 1: there's fun, and then also there's the management perspective too.
• 40:56
  Speaker 1: They might need to be taking some management deer off
• 41:00
  Speaker 1: of farm or something like that, so that might be
• 41:01
  Speaker 1: part of it. But I'm just devil's advocate man. Yeah, yeah,
• 41:05
  Speaker 1: but but I think that the interesting thing is, though,
• 41:08
  Speaker 1: if this guy is fundamentally opposed to the eating of meat,
• 41:13
  Speaker 1: so what if his So many people I imagine would
• 41:17
  Speaker 1: advocate for the vegetarian or vegan lifestuff because they don't
• 41:20
  Speaker 1: want an animal's life to be taken or blood on
• 41:22
  Speaker 1: their hands maybe or something like that. This guy obviously
• 41:24
  Speaker 1: doesn't care about that. He's not that guy, So then
• 41:27
  Speaker 1: what's what's his angle? I don't know. We plant based diet,
• 41:32
  Speaker 1: so it's a health thing for him. I do know.
• 41:34
  Speaker 1: And then if again, man just like playing Devil's advocates,
• 41:39
  Speaker 1: I cause I can see both sides of it to
• 41:40
  Speaker 1: a crippling degree, but I do know. And then wonder
• 41:44
  Speaker 1: if you don't want Like, let's say you're in a
• 41:48
  Speaker 1: situation where, yeah, you don't want it, I want to
• 41:53
  Speaker 1: just let someone who wants it get it. Why not
• 41:56
  Speaker 1: like leave it for someone that wants it. I get
• 42:00
  Speaker 1: though I have a hard time. I I can't justify
• 42:04
  Speaker 1: killing animal unless I'm actually going to personally eat it,
• 42:08
  Speaker 1: So I would have a hard time doing that. But
• 42:10
  Speaker 1: I also can understand people that do. I mean, I
• 42:14
  Speaker 1: there's something to be said about helping other people with food.
• 42:16
  Speaker 1: It's a food acquisition process. Um. I know a lot
• 42:20
  Speaker 1: of guys that maybe will keep a little bit and
• 42:23
  Speaker 1: then share the rest, and I certainly I share a
• 42:25
  Speaker 1: significant portion events and sometimes too, like I'll a surplus
• 42:28
  Speaker 1: and I'll share that, And I guess like it's there's
• 42:31
  Speaker 1: some where's the line where it becomes questionable. That's why
• 42:36
  Speaker 1: I'm thinking about this because I'm kind of like the
• 42:38
  Speaker 1: worst kind of person. We're I'll share it with people
• 42:41
  Speaker 1: who are I'll share with people who are, relative to
• 42:46
  Speaker 1: the population in general, quite wealthy. And I think that
• 42:51
  Speaker 1: that's just great, right, But then when someone shoots a
• 42:54
  Speaker 1: deer just brings it down to food bank, I'm like,
• 42:56
  Speaker 1: what's that all about? But I'm like, well, man, I'm
• 42:58
  Speaker 1: giving it to like I give game et a rich people.
• 43:03
  Speaker 1: It's like, why not go, like, you know, it wouldn't
• 43:06
  Speaker 1: be a lot better to go give it to the needy,
• 43:08
  Speaker 1: especially if you're gonna pick up the processing fee. What
• 43:11
  Speaker 1: what if someone was like one of your buddies. It
• 43:14
  Speaker 1: was like, man, it's last week Elk season, I'm not
• 43:18
  Speaker 1: gonna be able to get out. You have a few
• 43:20
  Speaker 1: free days, you think you could, and you had it.
• 43:23
  Speaker 1: You had like a cow tag or something, my own
• 43:25
  Speaker 1: cow tag, your own cow tag, and your freezer was full.
• 43:29
  Speaker 1: You didn't play it on filling that cow tag because
• 43:32
  Speaker 1: your freezer is full and if you were to shoot
• 43:34
  Speaker 1: another one, you would have way too much for the year.
• 43:37
  Speaker 1: Is it a good friend? It could be whoever, But
• 43:41
  Speaker 1: someone's like for good Someone's like Steve, I'm not gonna
• 43:43
  Speaker 1: get out anymore. Yes, you think you're a good friend,
• 43:47
  Speaker 1: you can burn that cow tag for me. Yeah, for
• 43:50
  Speaker 1: a good friend, I would do that. Okay, But you're right,
• 43:53
  Speaker 1: and I'm just the kind of worst kind of person
• 43:56
  Speaker 1: where I wouldn't be like, you know what, I'm gonna
• 43:57
  Speaker 1: do it and pay the processing and drop it off
• 43:59
  Speaker 1: at the food bank because I'm suspicious to that for
• 44:03
  Speaker 1: a weird reason that doesn't make any sense. It's making
• 44:05
  Speaker 1: me feel a little embarrassed that I feel this way.
• 44:08
  Speaker 1: What's it's because the food banks like the easy way out,
• 44:13
  Speaker 1: Like I know I I know of people that would
• 44:16
  Speaker 1: shoot shop and just take it to the food bank
• 44:18
  Speaker 1: because they don't want to deal with it. Dance Okay, Yeah,
• 44:23
  Speaker 1: you're you're helping me articulate my perspective on it, because,
• 44:27
  Speaker 1: like I bring a lot, you have a lot of assumptions,
• 44:30
  Speaker 1: so in some way you're kind of looking at it
• 44:32
  Speaker 1: like um in some way you're kind of looking at
• 44:35
  Speaker 1: it like you're sort of reading into their motivations. Because
• 44:38
  Speaker 1: let's say you met a guy who's a volunteer at
• 44:40
  Speaker 1: the food bank and he's like, man, I volunteer for
• 44:43
  Speaker 1: ten years the food bank, and I'm telling you it's
• 44:45
  Speaker 1: really hard, like the protein is hard to come by,
• 44:48
  Speaker 1: and when we get the venicon in, people love it
• 44:51
  Speaker 1: and it like makes their day and it's such a
• 44:54
  Speaker 1: nice thing we're able to do at the food bank.
• 44:56
  Speaker 1: And once I had that experience, I really started just like,
• 44:59
  Speaker 1: you know, I'd get to do here for me, but
• 45:00
  Speaker 1: I really would just keep hunting because I love to
• 45:02
  Speaker 1: support my local food bank. That dude, I don't want
• 45:04
  Speaker 1: to give him a big old hug, but if it's
• 45:06
  Speaker 1: the kind of thing at one time, let me give
• 45:09
  Speaker 1: you the first time I ever hunting Texas, I was
• 45:11
  Speaker 1: hunting with a guy and it was like a my
• 45:16
  Speaker 1: old girlfriend's dad had a dentist body or something like that,
• 45:22
  Speaker 1: and he caught winto the fact I'd like to go hunt,
• 45:24
  Speaker 1: and he took me out hunting down my Waco, Texas
• 45:27
  Speaker 1: and I got a buck, and um, he comes and
• 45:32
  Speaker 1: it comes around to pick me up where I was
• 45:34
  Speaker 1: hunting at my blind and comes around and sees the
• 45:37
  Speaker 1: deer and it just says, ah, maybe I can get
• 45:42
  Speaker 1: j J to take this that perspective where he was
• 45:47
  Speaker 1: like inconvenienced by the idea of having to deal with
• 45:51
  Speaker 1: a deer in its meat is something that I like.
• 45:54
  Speaker 1: I see that and I think about that being like
• 46:00
  Speaker 1: a little bit offensive to me. I have a question
• 46:03
  Speaker 1: for you. So I have guests come and hunt, and
• 46:05
  Speaker 1: they know that I donate the meat to my inner
• 46:08
  Speaker 1: city employees, but they they have no intention of taking it.
• 46:14
  Speaker 1: They know I have an outlet for it. Does that
• 46:18
  Speaker 1: it's still why do they want to kill it? Do
• 46:21
  Speaker 1: they really care about your employees that much? If so, No,
• 46:25
  Speaker 1: that's that's my question is I don't feel great about it.
• 46:28
  Speaker 1: I have an outlet. They know that I have people
• 46:30
  Speaker 1: that are in need and very much want the protein,
• 46:33
  Speaker 1: and that the deer will not be wasted. UM. I
• 46:36
  Speaker 1: think a lot of it's the you know, deer camp
• 46:40
  Speaker 1: experience and sitting around and and eating and drinking. But
• 46:43
  Speaker 1: then they know that there's an outlet for the protein. Um.
• 46:46
  Speaker 1: It obviously benefits someone, they know it. But I feel
• 46:50
  Speaker 1: a little bit uncomfortable when they feel good about themselves
• 46:54
  Speaker 1: that you know, they're hunting and they feel that there's
• 46:57
  Speaker 1: some altruistic outlet for it. It's that's just not the
• 47:01
  Speaker 1: way hunting should be. It should be you know obviously
• 47:05
  Speaker 1: that that they have every intention of consuming the animal themselves.
• 47:09
  Speaker 1: So I feel like I set up an environment sometimes
• 47:12
  Speaker 1: that I'm a little conflicted. But you know what, when
• 47:15
  Speaker 1: I'm up at my fish shack in Alaska and we're
• 47:17
  Speaker 1: stacking up salmon and hall of it, I'm I already know.
• 47:20
  Speaker 1: I already know that I'm going to give a bunch
• 47:22
  Speaker 1: of it to my neighbors who are hardly needy, not
• 47:28
  Speaker 1: even kind of sort of needing. So if I came
• 47:30
  Speaker 1: to your fish shack with the intention of fishing, knowing
• 47:33
  Speaker 1: that I'm not taking it, that you're going to give
• 47:35
  Speaker 1: it to your let's to your neighbors that are not needing,
• 47:38
  Speaker 1: does that change it? If? Okay, here's what we're getting
• 47:40
  Speaker 1: into the nitty gritty. This is interesting. Let's say you're
• 47:44
  Speaker 1: at my fish shack and you said to me, you
• 47:47
  Speaker 1: know what, dude, funny thing. Oh, we've we've been stacking
• 47:50
  Speaker 1: up sam and halibot. I don't eat fish. I'm gonna
• 47:54
  Speaker 1: give this all to my neighbors. I would say, you
• 47:56
  Speaker 1: can't take any home with you. If you said, dude,
• 47:59
  Speaker 1: I love eating fish, definitely playing and eating fish. And
• 48:03
  Speaker 1: you know what else, I'm excited about sharing some of
• 48:06
  Speaker 1: my neighbors. I'd be like all right, bro, let's load
• 48:08
  Speaker 1: your cooler up. It's just like it doesn't make any sense.
• 48:11
  Speaker 1: But yeah, it's like, um, it's not buying, it's not
• 48:16
  Speaker 1: binary for me. It's like it's like it's just different. Man.
• 48:20
  Speaker 1: It's like because I need to know the more, Like
• 48:22
  Speaker 1: I need to be comfortable with the motivation, and I
• 48:24
  Speaker 1: need to be like like when you see the fish
• 48:27
  Speaker 1: come up out of the depths, like when you see
• 48:29
  Speaker 1: the hall of it come up out of the depths,
• 48:30
  Speaker 1: Like I need to know what you're looking at. I
• 48:35
  Speaker 1: need to like what you see. Of course it's a fish,
• 48:37
  Speaker 1: but what do you see of the fish? And that's
• 48:40
  Speaker 1: important to me? And and and and so you're looking
• 48:43
  Speaker 1: for your looking for like clues is like what does
• 48:45
  Speaker 1: this person see when he sees a fish? It feels
• 48:50
  Speaker 1: a little bit you know. I've had people that I
• 48:52
  Speaker 1: have not asked back because they felt a little bit
• 48:55
  Speaker 1: more like they were into killing. And I'm the outlet
• 48:58
  Speaker 1: for the ORO team, you know, so I didn't feel
• 49:01
  Speaker 1: like they were truly bought into the hunting experience. Um
• 49:06
  Speaker 1: So although they know there's um, you know, a charitable
• 49:11
  Speaker 1: element to it, I just don't feel like they there
• 49:15
  Speaker 1: they have skin in the game. You know what you
• 49:17
  Speaker 1: can do if you were a real prick, if you
• 49:21
  Speaker 1: got a guy like this, take him he gets the
• 49:24
  Speaker 1: elk or gets a deer, you'd be like, you know what, man,
• 49:26
  Speaker 1: I don't feel like messing with this. Let's just take
• 49:28
  Speaker 1: the head and split And if he says, yeah, you're right,
• 49:36
  Speaker 1: then you don't how to fight him back. You score
• 49:40
  Speaker 1: him immediately to the edge of the property. It's a
• 49:43
  Speaker 1: good litmus test. I got a buddy who might be uh,
• 49:46
  Speaker 1: throw an even different direction into it or different layer. Rather.
• 49:51
  Speaker 1: He loves to hunt, hates killing like eats it, eat
• 50:00
  Speaker 1: eats meat, but doesn't really like he'd be fine with donating.
• 50:04
  Speaker 1: Like he's the type of dude who would if he
• 50:06
  Speaker 1: knew if he was on a deer hunt and everybody's like,
• 50:09
  Speaker 1: we're gonna donate all these deer, he would love it
• 50:13
  Speaker 1: because he would get the aspect of hunting, he'd feel
• 50:16
  Speaker 1: better about the killing, and he wouldn't have to deal
• 50:18
  Speaker 1: with it. Yeah, but he doesn't. He like hates killing ship,
• 50:22
  Speaker 1: but he also like doesn't really want to deal with
• 50:25
  Speaker 1: so what does He needs to find something? And it's
• 50:28
  Speaker 1: so weird. He loves duck hunting because he likes the
• 50:31
  Speaker 1: the like an ammidity of when you're hunting with like
• 50:35
  Speaker 1: a bunch of dudes and a bunch of ducks come
• 50:37
  Speaker 1: in because you're like everybody's shooting, You're like, I don't
• 50:39
  Speaker 1: really know who shot what, you know what I mean.
• 50:42
  Speaker 1: But he also loves he likes the idea and goes
• 50:46
  Speaker 1: deer and turkey hunting. My father described that about being
• 50:49
  Speaker 1: in World War Two where he said, uh, he was
• 50:55
  Speaker 1: in a situation once where he like very definitely needed
• 50:58
  Speaker 1: to kill something, like he killed someone, was like very
• 51:01
  Speaker 1: obvious that he killed a person, and that weighed on him.
• 51:05
  Speaker 1: But all the time you spend where everybody's just shooting
• 51:07
  Speaker 1: and all the stuff, you never need to He taught
• 51:11
  Speaker 1: about that. He says, you don't know. And then it
• 51:13
  Speaker 1: came a point where he he killed a person with
• 51:15
  Speaker 1: a hand grenade whoa and um was certain did it happened?
• 51:22
  Speaker 1: And he says, and that's the thing I think about,
• 51:24
  Speaker 1: not just like mordering someplace and everyone shooting and just
• 51:30
  Speaker 1: mayhem and you know, but the minute you go like,
• 51:32
  Speaker 1: oh man, that was my action, that's the one that
• 51:35
  Speaker 1: stuck with him. That's heavy and if I remember right too.
• 51:41
  Speaker 1: He was telling me he thought the person was drunk,
• 51:45
  Speaker 1: but then another relative of mine heard the story. He
• 51:47
  Speaker 1: didn't hear that part. He thought they were drunk, a
• 51:50
  Speaker 1: person was drunk and maybe lost. Weird man at night
• 51:57
  Speaker 1: in the dark. Yeah, he never forgave the Germans. Have
• 52:04
  Speaker 1: I talked about this? Yes? He did. Yeah, I never
• 52:09
  Speaker 1: forgave him. Do you work up a good pitch for
• 52:12
  Speaker 1: that book? Absolutely? Okay. I think that the Meat Eater
• 52:18
  Speaker 1: book needs to be tied in with a guy's ability
• 52:22
  Speaker 1: to get women. I think that I think it, and
• 52:26
  Speaker 1: you went you went to business school. It can expose
• 52:29
  Speaker 1: him to his lady friend that he's sensitive, that he
• 52:32
  Speaker 1: knows how to uh you know. It could open up
• 52:35
  Speaker 1: the idea that he gets to hunt more. Um, as
• 52:39
  Speaker 1: long as he brings, you know, a good meal and
• 52:41
  Speaker 1: a bottle of wine to the dinner table. Um. I
• 52:45
  Speaker 1: think you could do some type of promotion where if
• 52:50
  Speaker 1: a guy does meet a woman, he has to buy
• 52:52
  Speaker 1: five more cookbooks. So um, I would I would definitely
• 52:56
  Speaker 1: take this on as my number one product. I love
• 53:01
  Speaker 1: What was your backup sales pitch? Um? My backup sales
• 53:05
  Speaker 1: pitch would be and get a the women to buy
• 53:10
  Speaker 1: it for their man. Okay, it's not gonna it's not
• 53:13
  Speaker 1: gonna lead. Um. It makes the woman appear to be
• 53:18
  Speaker 1: sensitive and cares about her man and what he likes
• 53:22
  Speaker 1: to do on the side, and it's something that they
• 53:24
  Speaker 1: could do together. I think that uh, gall and a
• 53:27
  Speaker 1: guy could definitely uh create a new life together with
• 53:32
  Speaker 1: a meatia or cookbook. Good man, I think we've got
• 53:36
  Speaker 1: a kind of a matchmaker going male female female male.
• 53:40
  Speaker 1: Great job, Matt, I hate that, great job. Think he's right.
• 53:45
  Speaker 1: I don't think your bullshit us. Oh no, there's no question.
• 53:47
  Speaker 1: I actually intend to do it. I've been married twenty
• 53:50
  Speaker 1: six years, so I'll let you know how it goes.
• 53:52
  Speaker 1: Uh So, just I want a little bit about the
• 53:55
  Speaker 1: book for real, not even of course it's for real,
• 53:58
  Speaker 1: but I really do need people to go buy the book.
• 54:01
  Speaker 1: And you're not gonna like it's a beautiful book, right, honest? Yes,
• 54:05
  Speaker 1: how long have you been working on this book? When
• 54:10
  Speaker 1: do we go to Wyoming and crating those beavers? Oh
• 54:14
  Speaker 1: that was like two thousand and sixteen, Now we're working
• 54:18
  Speaker 1: on it. Before then, not much that was that was spring,
• 54:25
  Speaker 1: So yeah, probably not imagine how much work. This was
• 54:28
  Speaker 1: two and a half years because that was the first
• 54:30
  Speaker 1: thing we started to try to collect, because we realized
• 54:33
  Speaker 1: it would be hard, and we were uniquely suited to
• 54:35
  Speaker 1: make the book because we wanted to start collecting processing
• 54:40
  Speaker 1: photos um and collect processing photos of things that people
• 54:48
  Speaker 1: wouldn't weren't going to be likely to be able to
• 54:51
  Speaker 1: go and get all of a sudden. So we have
• 54:54
  Speaker 1: processing photos in the book of like how to process,
• 54:58
  Speaker 1: how to cut up and process things ranging from wild pig,
• 55:05
  Speaker 1: wait till dear my ma he mahi, crabs, turtle, turtle.
• 55:15
  Speaker 1: We had pictures of the beaver, but it didn't make it, no,
• 55:18
  Speaker 1: but the beaver tail recipe is in there. How to
• 55:22
  Speaker 1: process for I mean, yeah, I'm not even kind of
• 55:24
  Speaker 1: like scratching the surface yet. How to process, cleaning process bullfrogs,
• 55:30
  Speaker 1: how to cleaning process squirrels, how to cleaning process rabbits.
• 55:34
  Speaker 1: A thousand ways to cut game birds meaning how dispatch cockbirds,
• 55:39
  Speaker 1: how to cut them in half, breast them, plucking them skinless,
• 55:46
  Speaker 1: boneless brass. All of this information is in the book.
• 55:51
  Speaker 1: Hit that book over here, man, you're just admiring the
• 55:52
  Speaker 1: beautiful pictures. Oh man, I love it. That's definitely what
• 55:56
  Speaker 1: everybody does the first time they open it and skim
• 55:58
  Speaker 1: through it. Everybody sort of looks the pictures and skims
• 56:01
  Speaker 1: over the words. So we started collecting all these processing
• 56:05
  Speaker 1: photos and in the meantime, like dirt Myth has tons
• 56:07
  Speaker 1: of photographs in here because he took a lot of
• 56:10
  Speaker 1: what we in the working on it. We would call
• 56:14
  Speaker 1: them the lifestylers. So there's a lot of like lifestyle
• 56:17
  Speaker 1: or pictures in here. Another section that we put in here,
• 56:21
  Speaker 1: um and everything. So like early when I mentioned how
• 56:24
  Speaker 1: it's laid out, where it's laid out into these chapters
• 56:28
  Speaker 1: where it goes big games, small game, water foul upland birds,
• 56:30
  Speaker 1: freshwater fish, saltwater fish, reptiles and amphibian shellfish and crustaceans,
• 56:34
  Speaker 1: and there's like an extra thing called basic and not
• 56:37
  Speaker 1: so basic, sauces, sides, sauces sides, and accompaniments. And each
• 56:43
  Speaker 1: chapter was broken out with like an introduction of what's
• 56:45
  Speaker 1: going on. It kind of gives like general thoughts about
• 56:47
  Speaker 1: the thing, all kinds of beautiful pictures, and then we
• 56:52
  Speaker 1: have this section that we worked on a fair bit
• 56:54
  Speaker 1: called the Nature of the Beast, And what I try
• 56:58
  Speaker 1: to capture in the book and explain to people is
• 57:00
  Speaker 1: that I don't generally think that. Well, let me put
• 57:06
  Speaker 1: this way. Sometimes like you'll you'll go online will put
• 57:09
  Speaker 1: up a thing where it's like a recipe for an
• 57:10
  Speaker 1: elk hert, and someone will say, oh, do you have
• 57:14
  Speaker 1: a recipe for a moose heart? And kind of an
• 57:17
  Speaker 1: operating thesis in this wild Game book is that that
• 57:24
  Speaker 1: the species of the animal that we're talking about when
• 57:28
  Speaker 1: it comes to say, horned and antlered game, that the
• 57:31
  Speaker 1: species of the animal does not matter as much as
• 57:33
  Speaker 1: the cut. Do we talk about this on a recent
• 57:35
  Speaker 1: podcast episode? Yeah, I'm I don't know about recent. I'm
• 57:41
  Speaker 1: sure that we've covered it at some point. But meaning
• 57:45
  Speaker 1: a shank recipe when it comes to horned and antlered game, say,
• 57:50
  Speaker 1: and in the case of shanks, also black bears and
• 57:51
  Speaker 1: wild pigs, that a shank recipe is a shank recipe
• 57:55
  Speaker 1: doesn't matter if you have a shank from an antelope,
• 57:57
  Speaker 1: a mule, deer, a white tail, just doesn't matter. It's
• 58:01
  Speaker 1: like cooking shank is cooking shank. So I try to
• 58:04
  Speaker 1: get away from these like cookbooks, these wild game cookbooks
• 58:07
  Speaker 1: and that and I own many to break it out,
• 58:09
  Speaker 1: or like here's the antelope recipes, here's the white tail recipes,
• 58:12
  Speaker 1: here's the mule to elk recipes. Because it's just like
• 58:15
  Speaker 1: this is a much better way to approach wild game. However,
• 58:19
  Speaker 1: there are like exceptions, and so each chapter has this
• 58:24
  Speaker 1: section called the Nature of the Beast, where it's kind
• 58:26
  Speaker 1: of like tasting notes on all the different varieties, sort
• 58:31
  Speaker 1: of like general best practices and guidelines. So for the
• 58:34
  Speaker 1: big game nature of the beasts, it's sort of like
• 58:36
  Speaker 1: a general breakdown, like what are what are American prong
• 58:40
  Speaker 1: horner analope, like, like, what are they known for? What
• 58:43
  Speaker 1: are some of the things you can expect from the
• 58:45
  Speaker 1: meat on them? Same with black bear, caribou, elk, moose,
• 58:48
  Speaker 1: mule de your white tailed deer, wild pigs, like like generally,
• 58:51
  Speaker 1: what are best practices for handling them? And what are
• 58:53
  Speaker 1: the exceptions? And what it's meant to be is it's
• 58:56
  Speaker 1: meant to serve as a thing to help guide you
• 58:57
  Speaker 1: through substitutions. If you live in the stern the US
• 59:00
  Speaker 1: and you only hunt white tailers, you might be like,
• 59:01
  Speaker 1: what does it do me? Because I'm just dealing with
• 59:03
  Speaker 1: white tails anyways. But keep in mind that we do
• 59:05
  Speaker 1: the same thing, the same nature of the beast thing
• 59:09
  Speaker 1: for freshwater fish, where we talk about all your all
• 59:11
  Speaker 1: of your varieties of freshwater fish, your panfish, the different
• 59:15
  Speaker 1: bass species, northerns picke roll smell, salmon, trout, you name it,
• 59:22
  Speaker 1: all of the guidelines on like best practices for handling
• 59:25
  Speaker 1: the fish and how to figure out substitutions. So when
• 59:28
  Speaker 1: you're on something and you're looking, this guy's got like, oh,
• 59:30
  Speaker 1: here's a great walleye recipe, say, well, I don't fish walleye.
• 59:33
  Speaker 1: How do you make sense of the fish that you
• 59:35
  Speaker 1: do have in order to be able to use them
• 59:37
  Speaker 1: in generally cooking, um, and generally cooking and using substitutions,
• 59:42
  Speaker 1: Because I think that in a wild game cooking, it's
• 59:44
  Speaker 1: like really important to get away from this idea that
• 59:46
  Speaker 1: there is such a thing as a walleye recipe. There's
• 59:48
  Speaker 1: really not. I would say, there's a recipe for mild, white,
• 59:53
  Speaker 1: flaky freshwater fish, for sure, And so how do I
• 59:56
  Speaker 1: help you make sense of that? Um. Gambrel skinning, So
• 1:00:01
  Speaker 1: how to skin animal on a gambrel? How to do
• 1:00:06
  Speaker 1: it on the ground, So like a detailed piece about
• 1:00:09
  Speaker 1: how to go ahead and like break down big giant
• 1:00:12
  Speaker 1: animals laying on the ground. Um. And then we put
• 1:00:15
  Speaker 1: all these other kind of like little micro sections in
• 1:00:17
  Speaker 1: here where we have a thing about the big buck myth.
• 1:00:20
  Speaker 1: So there's a lot of like even wild game cooks
• 1:00:22
  Speaker 1: always push this idea that's like young animals are really
• 1:00:24
  Speaker 1: good to eat and big bucks are no good eats.
• 1:00:26
  Speaker 1: So we kind of like put that to test and
• 1:00:28
  Speaker 1: talk a little bit about that. We have sections on
• 1:00:31
  Speaker 1: evidence of sex requirements, sections on what want and waste means,
• 1:00:35
  Speaker 1: sections on chronic waste and disease. How to completely bone out, Um,
• 1:00:40
  Speaker 1: you know, how to how to tabletop bone out a
• 1:00:42
  Speaker 1: white tail deer, and what cuts you want to wind
• 1:00:45
  Speaker 1: up with. So when you're working on your white tail
• 1:00:47
  Speaker 1: deer and you want to plan out where you have
• 1:00:48
  Speaker 1: a variety of meals you can eat throughout the year,
• 1:00:51
  Speaker 1: how to like cut your white tailed deer up, what
• 1:00:53
  Speaker 1: you should do, like different ways of approaching the front legs,
• 1:00:56
  Speaker 1: boning them out for burger, using them, cutting it for osabuco,
• 1:01:00
  Speaker 1: cutting it for blade ross. I don't know. Jump in here.
• 1:01:04
  Speaker 1: If you need to ribs whole ribs not whole ribs,
• 1:01:09
  Speaker 1: I don't know. I was gonna say that, uh, And
• 1:01:12
  Speaker 1: I'm sure most cookbooks do this, most authors of cookbooks
• 1:01:16
  Speaker 1: do this. But I was impressed with how christ how
• 1:01:20
  Speaker 1: did you say your last um who put more? Who
• 1:01:26
  Speaker 1: put more op into this book than anybody else? Yes, yeah,
• 1:01:30
  Speaker 1: we definitely owe her a lot of credit. But she
• 1:01:34
  Speaker 1: made sure that every recipe in there was like not
• 1:01:37
  Speaker 1: only checked and vetted, but probably three, four, sometimes six
• 1:01:43
  Speaker 1: times over by professional chefs and sometimes by two and
• 1:01:47
  Speaker 1: three professional chefs. And then she would say, you know what,
• 1:01:51
  Speaker 1: I'm not quite ad on. You know that t smokes
• 1:01:56
  Speaker 1: duck brass recipe, which so far is like one of
• 1:01:59
  Speaker 1: my favorites. It was a real eye opener for me
• 1:02:02
  Speaker 1: because I got to try it because she asked me
• 1:02:04
  Speaker 1: to try it to make sure the timing was right
• 1:02:07
  Speaker 1: to get it to the temp. And if you've never
• 1:02:08
  Speaker 1: tried it, it's smoked, but it's something you just do
• 1:02:11
  Speaker 1: at home with like you basically make your own mini smoker.
• 1:02:15
  Speaker 1: Was by just lining a pain with lunium foil and
• 1:02:17
  Speaker 1: putting lid on it. Sweet recipe, and Uh, I tried
• 1:02:22
  Speaker 1: it and I was like, yeah, it was spot on,
• 1:02:24
  Speaker 1: you know whatever. It was eight or ten minutes of
• 1:02:27
  Speaker 1: smoking and it was spot on. So um, I was
• 1:02:31
  Speaker 1: just impressed how much emphasis she put into that, really
• 1:02:34
  Speaker 1: vetting the recipes and making sure that they were just
• 1:02:37
  Speaker 1: like super dialed in. Yeah, we knew. I've known Krista
• 1:02:42
  Speaker 1: Ruaine for years because the production company, zero point zero
• 1:02:45
  Speaker 1: Production is always produced Meat Eat or the TV show. Um,
• 1:02:50
  Speaker 1: well yeah, they like like Yanni is the producer of
• 1:02:56
  Speaker 1: the show. We work on it. I work on writing, hosting, conceptualizing,
• 1:03:02
  Speaker 1: Yanni conceptualizing and producing. But the company that's done on
• 1:03:06
  Speaker 1: her and it handles all the post production things at
• 1:03:08
  Speaker 1: zero point zero Production, and Christa does other stuff with
• 1:03:11
  Speaker 1: them because they do a lot of food content. And
• 1:03:13
  Speaker 1: Christa is oversaw the creation of the book and took
• 1:03:20
  Speaker 1: a lot of like and you know, and she's worked
• 1:03:22
  Speaker 1: for quite a number of famous, you know, celebrity chefs
• 1:03:25
  Speaker 1: and and other uh you know, high end restaurant chefs
• 1:03:31
  Speaker 1: and took a lot of those best practices make sure.
• 1:03:33
  Speaker 1: And so we ran it through where she has a
• 1:03:35
  Speaker 1: team of recipe testers that we would run all the
• 1:03:37
  Speaker 1: stuff through. And she was also really good about making
• 1:03:40
  Speaker 1: sure that that in going through it, that we had
• 1:03:42
  Speaker 1: recipes that accounted for everything. So we have like how
• 1:03:45
  Speaker 1: to make scotch eggs from the big game section, how
• 1:03:47
  Speaker 1: to make scotch eggs, different ways of handling liver, weighs
• 1:03:50
  Speaker 1: to handle marrow bones, weighs to handle raw venison, uh tongue,
• 1:03:56
  Speaker 1: and then like general things like how to roast a
• 1:03:58
  Speaker 1: hunk of meat to perfect and is one of the
• 1:04:00
  Speaker 1: recipes in here where it's like rather than just giving
• 1:04:03
  Speaker 1: a recipe, it's like how like how to do it,
• 1:04:05
  Speaker 1: like like a technique for how to make perfect roast
• 1:04:10
  Speaker 1: all the time. And then loin and then we make
• 1:04:13
  Speaker 1: sure to have like particular things so like wild hog dishes,
• 1:04:17
  Speaker 1: and then a bunch of bulk wild game sausages and
• 1:04:22
  Speaker 1: a pictorial explanation of how to stuff and make your
• 1:04:25
  Speaker 1: own sausages. How to do burger like general best practices
• 1:04:29
  Speaker 1: and how to handle big game burger when it comes
• 1:04:32
  Speaker 1: to cutting with fat or not, and how to go
• 1:04:34
  Speaker 1: about doing all that by yourself. Um, all kinds of
• 1:04:37
  Speaker 1: preparations for ground meat, ways of making pick meat for tacos,
• 1:04:42
  Speaker 1: how to handle bone and ribs off antler, big game.
• 1:04:46
  Speaker 1: More recipes on how to cook shanks and asabuco, how
• 1:04:50
  Speaker 1: to can meet. Yeah, I needed that one. It did
• 1:04:57
  Speaker 1: a bunch of jerky stuff, jer stuff. I came out
• 1:05:02
  Speaker 1: out of that no feeling like that. Rab packs is
• 1:05:06
  Speaker 1: the way to go. Yeah, Rob pack can me when
• 1:05:09
  Speaker 1: I was a little boy. When you can meet, you
• 1:05:11
  Speaker 1: always browned. At first, it just seems like the logical
• 1:05:16
  Speaker 1: thing to deal. Putting a bunch of rotten meat in
• 1:05:19
  Speaker 1: your glass jar and then sticking into a pressure cooker
• 1:05:23
  Speaker 1: doesn't seem like the logical thing to do, But when
• 1:05:25
  Speaker 1: you do both of them side by side, you end
• 1:05:27
  Speaker 1: up with a better product by doing it that way.
• 1:05:30
  Speaker 1: The thing that you found when you were working on it, um,
• 1:05:33
  Speaker 1: that I thought was interesting is when you brown it,
• 1:05:36
  Speaker 1: it firms Yeah, it firms up, and so it doesn't
• 1:05:40
  Speaker 1: pack is tight. But my mom candle a lot of
• 1:05:43
  Speaker 1: venison man, and um, yeah, you brown in the cubes
• 1:05:47
  Speaker 1: and they firm up, and then you get that you
• 1:05:48
  Speaker 1: wind up with a lot of aerospace and you got
• 1:05:50
  Speaker 1: a top of with liquid. But when you wet pack,
• 1:05:51
  Speaker 1: it's just meat mhm. And I realized I think that
• 1:05:56
  Speaker 1: you're like, by doing the browning, a lot of that
• 1:06:00
  Speaker 1: flavor was being left in the pan and the juices
• 1:06:03
  Speaker 1: were being left in the pan and maybe evaporating, where
• 1:06:06
  Speaker 1: when you just put the raw into the can, it
• 1:06:08
  Speaker 1: can't go anywhere. All in there. We had when I
• 1:06:12
  Speaker 1: was a kid, we had my mom had a canning room.
• 1:06:16
  Speaker 1: It was like the laundry room, but the hallway that
• 1:06:19
  Speaker 1: led to the laund room was called the canning room.
• 1:06:20
  Speaker 1: And my dad had built wooden shelves and it was
• 1:06:22
  Speaker 1: lined with canned venison and all the stuff that came
• 1:06:26
  Speaker 1: out of our garden, and my mom would go to
• 1:06:28
  Speaker 1: the farmer's market and can all that and it was
• 1:06:30
  Speaker 1: like you're walking down a corridor of canning jars. That
• 1:06:34
  Speaker 1: was old day stuff. Man. I used to think it
• 1:06:39
  Speaker 1: was cool. Another thing that people like about the book
• 1:06:41
  Speaker 1: is if you watch media or the TV show, there's
• 1:06:43
  Speaker 1: certain recipes that really hit us hard. Like, for instance,
• 1:06:46
  Speaker 1: we did a hog trap and Rest episode down in Texas.
• 1:06:49
  Speaker 1: In the end the end of the show, we took
• 1:06:51
  Speaker 1: our pigs to a guy that processes wild hogs. Clayton
• 1:06:54
  Speaker 1: Saunders was his name, and Divine Texas and he made
• 1:06:58
  Speaker 1: the best wild pig shoulder I ever had in my
• 1:07:00
  Speaker 1: life and had like that special sop that he learned
• 1:07:04
  Speaker 1: from someone. Was it his daddy taught him how to
• 1:07:06
  Speaker 1: make the sop or some crazy thing like that. I
• 1:07:08
  Speaker 1: can't remember, but I use it all the time. That
• 1:07:11
  Speaker 1: stop is good stuff. And then when you're done stopping
• 1:07:13
  Speaker 1: with it, you just add a little more catch up
• 1:07:16
  Speaker 1: and reduce it a little bit and it makes the
• 1:07:18
  Speaker 1: finest barbecue. So so there are certain recipes in here
• 1:07:22
  Speaker 1: that you might know from the show that we went
• 1:07:24
  Speaker 1: and dialed in and tested and make sure they got
• 1:07:26
  Speaker 1: it right. And those recipes are in here, like that's
• 1:07:29
  Speaker 1: called the South Texas wild hog shoulder. And then just
• 1:07:32
  Speaker 1: how to smoke finally, like and this is one of
• 1:07:35
  Speaker 1: the ones that took a lot of testing to get
• 1:07:37
  Speaker 1: it where it would work for anyone, is how to
• 1:07:39
  Speaker 1: take a whole deer leg so you kill you know,
• 1:07:43
  Speaker 1: you kill a white tail, take it back leg? How
• 1:07:46
  Speaker 1: to brine and smoke a hole deer leg? And I
• 1:07:50
  Speaker 1: think that we eventually hit on probably a pretty failsafe
• 1:07:54
  Speaker 1: way of doing it, the key being you need to
• 1:07:58
  Speaker 1: brine it way longer than you think do. But it
• 1:08:02
  Speaker 1: was one we did and did and did and finally
• 1:08:04
  Speaker 1: got where I am like very confident that any Joe Schmock,
• 1:08:13
  Speaker 1: even rich founder, Yeah, you're not even candle. You're not
• 1:08:16
  Speaker 1: gonna get a gray beer. Like. But when we did
• 1:08:19
  Speaker 1: it with that sick of beer recently, it came out perfect.
• 1:08:24
  Speaker 1: I think it's dialed now so now here here like
• 1:08:28
  Speaker 1: take for instance here, you know, I wish I had
• 1:08:31
  Speaker 1: one of those numbers called now one. Anywhere books are sold,
• 1:08:37
  Speaker 1: you're going you go on Amazon right now, to pause
• 1:08:39
  Speaker 1: right now and go on Amazon and then you just go.
• 1:08:42
  Speaker 1: Once you get it done, just go about your day,
• 1:08:44
  Speaker 1: turn off the go, listen to something else. But I'm
• 1:08:48
  Speaker 1: just gonna so bear with me. So we opened up.
• 1:08:51
  Speaker 1: I opened up the small game section, and we have
• 1:08:54
  Speaker 1: our Nature of the Beast stuff. So we talked all
• 1:08:56
  Speaker 1: about the different kinds of squirrels, gray squirrels, fox squirrels,
• 1:08:59
  Speaker 1: pine squirrels. Right, black face, gray face, explain all that
• 1:09:03
  Speaker 1: get into rabbits. You're talking about Eastern cotton tails, swamp rabbits,
• 1:09:06
  Speaker 1: mountain cotton tails, snowsh your hair is jack rabbits. What's
• 1:09:08
  Speaker 1: all up with those? Then the aquatic rodent sections, so
• 1:09:11
  Speaker 1: like tasting notes on muskrats, beavers, tasting notes on the
• 1:09:15
  Speaker 1: rogue outliers like raccoon, porcupine possum and then get into
• 1:09:19
  Speaker 1: different ways of skinning, so like pants and legs or
• 1:09:23
  Speaker 1: shirts and pants method of skin in for cotton tails.
• 1:09:27
  Speaker 1: Yanni has a beautiful demonstration of how to tail skin
• 1:09:32
  Speaker 1: turned out really nice tailskin and squirrels done very well.
• 1:09:36
  Speaker 1: You can get a good look at the of the
• 1:09:38
  Speaker 1: Latvian power ring in this section how to part during
• 1:09:41
  Speaker 1: and I went out and shot that squirrel together? How
• 1:09:45
  Speaker 1: to uh, how to part out like best practices and
• 1:09:49
  Speaker 1: partying out rabbits and squirrels and the serving sized portions.
• 1:09:52
  Speaker 1: And then how to make buffalo wild wings or buffalo
• 1:09:57
  Speaker 1: hot wings, which are called we call him and here
• 1:09:59
  Speaker 1: buffalo hot legs. How to take squirrel and rabbit and
• 1:10:02
  Speaker 1: make a thinking man's wild wing hot wing? What do
• 1:10:04
  Speaker 1: you call them? People? It's a great photograph for that
• 1:10:09
  Speaker 1: one too. Yeah, the old school lunch tray. You got
• 1:10:14
  Speaker 1: your blue cheese, you got your celery sticks, your carrot sticks,
• 1:10:17
  Speaker 1: you got a can of soda pop, a big plate
• 1:10:19
  Speaker 1: of squirrel hot legs, buffalo hot legs its beer. Yeah,
• 1:10:25
  Speaker 1: probably like a single hop, I think, um. Yeah. So
• 1:10:31
  Speaker 1: how to make inside matt inside jug How to make
• 1:10:34
  Speaker 1: buffalo wings with squirrel and rabbit, and it is like, like,
• 1:10:39
  Speaker 1: I think that is a great have you had it? Mark?
• 1:10:43
  Speaker 1: Can I make you something this week? We already got
• 1:10:46
  Speaker 1: three squirrels. Um, I will make you some of that
• 1:10:51
  Speaker 1: sounds really good. Here's one that not a lot of
• 1:10:54
  Speaker 1: that you might like the pictures for, even though a
• 1:10:56
  Speaker 1: lot of guys aren't likely to make it, is how
• 1:10:58
  Speaker 1: to fire roast a beaver tail and kind the story
• 1:11:00
  Speaker 1: of how that came to be a thing from the
• 1:11:02
  Speaker 1: Mountain Man era. How to roast beaver tail and get
• 1:11:06
  Speaker 1: the fat out of it. Here's another. There's another thing
• 1:11:09
  Speaker 1: like if you watch the Media TV show and we
• 1:11:11
  Speaker 1: go down to do a small game episode with Kevin Murphy,
• 1:11:14
  Speaker 1: we have Kevin Murphy's recipe in Kevin Murphy's word, Kentucky
• 1:11:18
  Speaker 1: style squirrel gravery with cat heead biscuits, straight from Kevin Murphy,
• 1:11:23
  Speaker 1: all about how to make cat heead biscuits. Then you're
• 1:11:25
  Speaker 1: going to rabbit curry, gumbo, barbecue, smoked beaver sandwiches rabbit
• 1:11:32
  Speaker 1: or squirrel and creamy mustard sauce. Catch a tory. Then
• 1:11:35
  Speaker 1: we go into waterfowl and we got the same thing.
• 1:11:37
  Speaker 1: We got the tasting notes and then the different processing things.
• 1:11:40
  Speaker 1: So all explaining all about like dabbling ducks, how to
• 1:11:43
  Speaker 1: handle and think about teal, wood ducks, mallards, pintails, black ducks,
• 1:11:47
  Speaker 1: widge and goad walls, shovelers, how to think about your divers.
• 1:11:52
  Speaker 1: Where you got your your kind of high end divers
• 1:11:54
  Speaker 1: like canvasbacks, redheads, ring neck ducks and scott scoterers, and
• 1:11:58
  Speaker 1: you got your lower end divers like afful heads and
• 1:12:00
  Speaker 1: golden eyes. Then you got your lolo in organzers. Like
• 1:12:03
  Speaker 1: what can you do with these things? How best to
• 1:12:05
  Speaker 1: handle them? To wind up with passable stuff? Then all
• 1:12:08
  Speaker 1: kinds of thoughts on geese Canada, geese, white front snows cranes,
• 1:12:13
  Speaker 1: like what these different things mean? A big breakdown on
• 1:12:16
  Speaker 1: all how to use all manner of guts from everything
• 1:12:19
  Speaker 1: you hunt, with a big section on bird giblets, So
• 1:12:25
  Speaker 1: how to do gizzard's hearts, livers from all your water
• 1:12:29
  Speaker 1: fouling upland game birds, how to clean your gizzards out?
• 1:12:33
  Speaker 1: How to d tendon Like if you're ever eating a
• 1:12:36
  Speaker 1: duck and you wind up with how the back legs,
• 1:12:37
  Speaker 1: there's so many tendants almost makes it like not worthwhile.
• 1:12:40
  Speaker 1: Oh there's laughing powering there y'all need demonstrated at how
• 1:12:44
  Speaker 1: to how to cut a duck's leg and pull the
• 1:12:46
  Speaker 1: foot so you pull all the tendons out of the
• 1:12:48
  Speaker 1: back leg and you want with a much better product.
• 1:12:50
  Speaker 1: How to burn off pin hairs with a blowtorch. When
• 1:12:54
  Speaker 1: you're doing it my special way of cutting mallard ducks,
• 1:12:57
  Speaker 1: you wind up with a boneless breast and in bone
• 1:13:00
  Speaker 1: in leg, bone in thigh, and drumstick, which is a
• 1:13:04
  Speaker 1: genius way of doing it. Handling geese. How to make
• 1:13:07
  Speaker 1: a waterfowl liver patte, skewered and grilled duck hearts which
• 1:13:11
  Speaker 1: can be substituted with turkey hearts, goose hearts, and explanations
• 1:13:14
  Speaker 1: all that kind of stuff. Duc nachos, wild goose pastrami,
• 1:13:20
  Speaker 1: soy sauce, duck ginger, scallion oil tea smoke, duck braised
• 1:13:24
  Speaker 1: waterfoul seared goose. How to make duck Ravioli's. Should I
• 1:13:30
  Speaker 1: go on, You're just making it really hungry. It is
• 1:13:34
  Speaker 1: dinner at time, we haven't even dinner yet, and this
• 1:13:36
  Speaker 1: is really getting to tell me. Um, yeah, that's all.
• 1:13:40
  Speaker 1: Like I said, I told you up front was the
• 1:13:41
  Speaker 1: worst episode of the podcast. Everybody's one I just had
• 1:13:44
  Speaker 1: to do because I just want people to know about
• 1:13:47
  Speaker 1: the fact that we put a lot of work and
• 1:13:50
  Speaker 1: a lot of time, and tons of people worked on it.
• 1:13:53
  Speaker 1: And it's like the I feel that it is the
• 1:13:58
  Speaker 1: It's like the Magnum Opus. Man, It's like the Great
• 1:14:01
  Speaker 1: Compendium of wild Game Cooking, Ultimate Stocking Stuffer, Big Stocking
• 1:14:10
  Speaker 1: combined with berry white and a bottle of wine. I'm
• 1:14:14
  Speaker 1: telling you, you'll sell like hotcakes. Yeah. And and I
• 1:14:18
  Speaker 1: was just doing that really annoying run through what's in there,
• 1:14:21
  Speaker 1: but I didn't even begin to scratch the surface because
• 1:14:24
  Speaker 1: we hadn't gotten in all the fishing parts and hadn't
• 1:14:26
  Speaker 1: gotten into a lot of the hunting parts. Do you
• 1:14:28
  Speaker 1: envision that maybe a hundred years from now, someone might
• 1:14:32
  Speaker 1: come upon this old cookbook and look at it and
• 1:14:34
  Speaker 1: be inspired to go out and try to find all
• 1:14:36
  Speaker 1: the ingredients necessary to recreate these recipes. It would be
• 1:14:39
  Speaker 1: such a could that possibly happen? Dude? That would be
• 1:14:46
  Speaker 1: like if in a hundred years someone wanted to make
• 1:14:48
  Speaker 1: a movie. Um, it would be a great movie. Yeah,
• 1:14:51
  Speaker 1: that someone would do with that what I did with
• 1:14:54
  Speaker 1: the scopier. You really need to buy three copies. One
• 1:14:58
  Speaker 1: is the present and you really need to have to
• 1:15:01
  Speaker 1: for yourself because it is coffee table worthy. It's totally
• 1:15:08
  Speaker 1: worthy of just having a clean coffee coffee table copy
• 1:15:12
  Speaker 1: to flip through as you're a coffee and and then yeah,
• 1:15:16
  Speaker 1: the one that's gonna go right next to the joy
• 1:15:18
  Speaker 1: of cooking in the pantry get all scuffed up, dirty, Yeah,
• 1:15:23
  Speaker 1: covered in blood and grease. It's a big hardcover book
• 1:15:26
  Speaker 1: with the dust with the dust jacket, and on the
• 1:15:28
  Speaker 1: front is a really beautiful picture of game ribs and
• 1:15:31
  Speaker 1: a moose antler um. That's all man. It's like a
• 1:15:36
  Speaker 1: lot of times at the end of these shows, I'll
• 1:15:38
  Speaker 1: talk about how you can really do us a good
• 1:15:39
  Speaker 1: turn or do us a real solid by going onto
• 1:15:42
  Speaker 1: the Apple Store and clicking the right most star to
• 1:15:45
  Speaker 1: give us a five star rating. I'll talk about that
• 1:15:47
  Speaker 1: kind of stuff, or to go to the meat eater
• 1:15:49
  Speaker 1: dot com in and get our newsletter, which is very
• 1:15:54
  Speaker 1: helpful to me if people go and do that. But
• 1:15:57
  Speaker 1: this is the greatest uh favor I could ever ask
• 1:16:01
  Speaker 1: of listeners of the show. As you go and in
• 1:16:04
  Speaker 1: in in order the cookbook. Now, that's all man. You
• 1:16:09
  Speaker 1: got any concluding thoughts. Honest, do you think we're screwing
• 1:16:13
  Speaker 1: people by having an episode like this? No, not at all,
• 1:16:17
  Speaker 1: because I've been paying attention to the the old time
• 1:16:20
  Speaker 1: the clock here, and uh, I feel like they got
• 1:16:23
  Speaker 1: a very entertaining forty minutes before you ever even jumped
• 1:16:26
  Speaker 1: into selling the cookbook. So we did them right in
• 1:16:30
  Speaker 1: a hundred and forty some episodes, and there's one episode
• 1:16:33
  Speaker 1: that's all about people just need to do me a
• 1:16:35
  Speaker 1: huge favorite. So if you do one and one forty,
• 1:16:37
  Speaker 1: that's not that bad, not that bad at all. No,
• 1:16:41
  Speaker 1: if you're gonna complain about this one, then you just
• 1:16:43
  Speaker 1: you're like the worst kind of freeloader out there. That's right,
• 1:16:47
  Speaker 1: I do. It's kind of a concluding thought. But do
• 1:16:50
  Speaker 1: I really want to tell you less people think that
• 1:16:54
  Speaker 1: I'm just really not doing my job. I want to
• 1:16:56
  Speaker 1: tell you about why rabbits eat their own posies. Yeah,
• 1:17:01
  Speaker 1: this is straight from this is written recently by an
• 1:17:04
  Speaker 1: intern at the McGill Office for Science and Society. Rabbits
• 1:17:11
  Speaker 1: are forging herbivores, eating mostly grass and weeds, but this
• 1:17:15
  Speaker 1: fibrous cellulose rich diet isn't the easiest type to digest
• 1:17:19
  Speaker 1: and by the time dinner has made it through their intestines,
• 1:17:22
  Speaker 1: it still contains many of the nutrients rabbits need. Rabbits
• 1:17:26
  Speaker 1: and hair's beat this problem with a special kind of
• 1:17:28
  Speaker 1: digestion called hindgut fermentation. And short they eat their own
• 1:17:33
  Speaker 1: poop and digested a second time. Um. They actually make
• 1:17:37
  Speaker 1: two different kinds of droppings, little black round ones, which
• 1:17:39
  Speaker 1: is probably the ones we're most often seeing, and then
• 1:17:43
  Speaker 1: a softer black one known as second tropes that are eaten.
• 1:17:49
  Speaker 1: And this process is known as you said it earlier,
• 1:17:52
  Speaker 1: Say it again, I don't. Yeah, coprophagi and functions the
• 1:17:59
  Speaker 1: same cows or out deer chewing their cud. So and
• 1:18:05
  Speaker 1: it's and it's not only is important because they're getting
• 1:18:07
  Speaker 1: that kind of second harvest, you remember that joke, but
• 1:18:14
  Speaker 1: it keeps their digestive system flowing smoothly, so they have
• 1:18:17
  Speaker 1: to do it. I used to know a good joke
• 1:18:19
  Speaker 1: about a man who has made to eat uh another
• 1:18:23
  Speaker 1: man's feces, and I always like the punch line. The
• 1:18:26
  Speaker 1: punch line was I had lunch with him two weeks ago. Monday, Mark,
• 1:18:34
  Speaker 1: you got to concluding thoughts by the book, and you
• 1:18:38
  Speaker 1: know not to ask too much. But if you like it,
• 1:18:40
  Speaker 1: I imagine you'd appreciate a review on Amazon. Yeah, that
• 1:18:46
  Speaker 1: or by two Mark Kenny from Wire to Hunt, thanks
• 1:18:52
  Speaker 1: for joining us. You didn't get that. You didn't get
• 1:18:54
  Speaker 1: to lay a lot, a whole lot of white tail
• 1:18:55
  Speaker 1: wisdom on us. No, hopefully we'll have another chance. I'm
• 1:18:58
  Speaker 1: hoping we have no chance. So we have some white
• 1:19:00
  Speaker 1: tailed adventures today, and we'll have more tomorrow and the
• 1:19:03
  Speaker 1: next day. And you had what he called his number
• 1:19:06
  Speaker 1: one best day of deer hunting ever today. We should
• 1:19:08
  Speaker 1: tease that. Listen to a future episode to find out
• 1:19:11
  Speaker 1: what happened Ridge Pounder by the book? Man's it just
• 1:19:17
  Speaker 1: by it? By a couple of copies? Do you think
• 1:19:20
  Speaker 1: they should do it just because I'm begging it? Like?
• 1:19:23
  Speaker 1: Is it that? Like? No, they should do it because
• 1:19:25
  Speaker 1: if they actually are like into any of this stuff,
• 1:19:28
  Speaker 1: it'll be a game changer. I do think it would
• 1:19:32
  Speaker 1: be different if you spend a whole podcast talking about
• 1:19:34
  Speaker 1: why they should buy the book, but the book was
• 1:19:36
  Speaker 1: actually lousy, then you could say, all right, this is
• 1:19:40
  Speaker 1: pretty rough. The fact that you're doing them a favor
• 1:19:42
  Speaker 1: by telling them about the best wild game clickbook out there.
• 1:19:45
  Speaker 1: You know what I'm gonna do. It's too late for
• 1:19:47
  Speaker 1: anyone to be helpful. But I'm gonna call this episode
• 1:19:50
  Speaker 1: begging and pleading so that people don't get the wrong
• 1:19:53
  Speaker 1: impression about what the episode is. But then they'll they
• 1:19:57
  Speaker 1: won't know it'll be helpful still, or you could call
• 1:20:00
  Speaker 1: doing you a favor. No, I think I'm gonna call it. Yeah,
• 1:20:03
  Speaker 1: you know what. I like that better. I'm gonna call
• 1:20:05
  Speaker 1: it doing you a favor. It's a good idea. Mark.
• 1:20:09
  Speaker 1: I was gonna call it begging and pleading, which is
• 1:20:10
  Speaker 1: so pathetic. Yeah, you gotta come from from position of strength.
• 1:20:14
  Speaker 1: Steve Seth Morris, Thanksgivings coming, Oh yeah, and talk about Thanksgiving.
• 1:20:20
  Speaker 1: There's a shiploaded recipes in there that would be fitting.
• 1:20:23
  Speaker 1: Oh dude, do you mind take it away? Okay, my
• 1:20:30
  Speaker 1: brother knows the chef and the chef. It's a long story.
• 1:20:35
  Speaker 1: My brother hangs out with a chef who doesn't hunt,
• 1:20:39
  Speaker 1: but my brother would present him with wild turkeys, and
• 1:20:42
  Speaker 1: the chef, over time, to my brother's estimation, perfected the
• 1:20:48
  Speaker 1: art of making a Thanksgiving turkey with a wild turkey,
• 1:20:51
  Speaker 1: which is no mean tap, no small taps. He perfected
• 1:20:54
  Speaker 1: it where my brother says it is not just the
• 1:20:57
  Speaker 1: best wild turkey, but the best turkey it exists. It's
• 1:21:01
  Speaker 1: cooked by this man named Shannon, and he allowed us
• 1:21:10
  Speaker 1: to use his recipe, so this is the first time
• 1:21:12
  Speaker 1: it's ever been printed. Wow, and worked with us to
• 1:21:15
  Speaker 1: go through the process. And then we've beautifully photographed this thing.
• 1:21:19
  Speaker 1: But this man's creation of the perfect whole roasted wild turkey,
• 1:21:26
  Speaker 1: it's in there in there that that's one reason alone,
• 1:21:32
  Speaker 1: just to buy the damn thing. So go on Thanksgiving,
• 1:21:34
  Speaker 1: Thanksgivings coming, Christmas is coming, Valentine's Valentine's Memorial Day, you know.
• 1:21:43
  Speaker 1: And if if you don't even like to cook at all,
• 1:21:47
  Speaker 1: but you like appreciate really fine photography, just by the
• 1:21:51
  Speaker 1: damn book, or if you shoot deer and bring him
• 1:21:53
  Speaker 1: to a food bank, you should bring that book down
• 1:21:55
  Speaker 1: to the food bank to drop it out by the
• 1:21:59
  Speaker 1: book and donate to the food bank. Matt concluding thought, Yeah,
• 1:22:03
  Speaker 1: first of all, I don't think this podcast has been
• 1:22:05
  Speaker 1: a commercial. I think it's reinforcing people's passion for um,
• 1:22:09
  Speaker 1: everything that you guys are about. This guy's get reinforcing
• 1:22:13
  Speaker 1: your passion. Thanks Matt, Thank you. All right, guys, um,
• 1:22:20
  Speaker 1: thank you for bearing with me as I present to
• 1:22:23
  Speaker 1: you The Meat Eater, Fish and Game Cookbook, Recipes and
• 1:22:26
  Speaker 1: techniques for every hunter and angler. Buy one now, or hell,
• 1:22:32
  Speaker 1: buy two. Have a good night.