Latest / The MeatEater Podcast / Ep. 253: Meat Slaps and Tallow

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Ep. 253: Meat Slaps and Tallow · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eater podcast coming at you shirtless, severely
• 0:13
  Speaker 1: bug bitten in my case, underwear listening podcast. You can't
• 0:18
  Speaker 1: predict anything presented by on X. Hunt creators are the
• 0:22
  Speaker 1: most comprehensive digital mapping system for hunters. Download the Hunt
• 0:26
  Speaker 1: app from the iTunes or Google play store, nor where
• 0:29
  Speaker 1: you stand with on X, I'll tell you something interesting. Umah.
• 0:39
  Speaker 1: A couple of times I've expressed outrage, which you know,
• 0:44
  Speaker 1: that's what Americans do nowadays. It's express outrage all day long. Right,
• 0:49
  Speaker 1: I was expressing outrage about, uh, the fact that twenty
• 0:54
  Speaker 1: four individuals have contacted Montana Fish wildfe Parks so contacted
• 1:01
  Speaker 1: their state game agency to get GPS tracking data on animals,
• 1:12
  Speaker 1: and the state was saying, we have but little option
• 1:15
  Speaker 1: but to give it to them, meaning you could go
• 1:17
  Speaker 1: like they're like, oh, I know a good hunting trick.
• 1:20
  Speaker 1: You contacted biologists who's got Collard a Collard bull and say, hey,
• 1:27
  Speaker 1: I want all the way points. I want to know.
• 1:29
  Speaker 1: I want the GPS tracking data because you're a state
• 1:31
  Speaker 1: agency and so therefore it has to be public information.
• 1:33
  Speaker 1: It's like publicly funded science, so they want access to that. Yeah,
• 1:37
  Speaker 1: and I just outright condemned these people as being horrible people, right,
• 1:42
  Speaker 1: and then following up on that, uh, Jim Heffelfinger, who
• 1:48
  Speaker 1: is a wildlife biologists in Arizona, was saying that in Arizona,
• 1:52
  Speaker 1: just for that reason, we have a some kind of
• 1:55
  Speaker 1: state statute or something that makes it that gives us
• 1:58
  Speaker 1: the ability to provide tracking data. Two people. A dude
• 2:07
  Speaker 1: writes in though, and he says, um on last week's
• 2:10
  Speaker 1: podcast never Mind Act, I don't know when it was.
• 2:12
  Speaker 1: It was recently, but I just got around reading this now.
• 2:16
  Speaker 1: Steve mentions the fact that there have been several requests
• 2:19
  Speaker 1: for GPS collar data in Montana. I am one of
• 2:22
  Speaker 1: those requesters. I thought i'd share a little of why
• 2:26
  Speaker 1: I requested it and what I actually received. He then
• 2:31
  Speaker 1: goes on to establish his credentials as a hunter, feeds
• 2:35
  Speaker 1: his family off wild game. Um, love's wildlife, and he's
• 2:41
  Speaker 1: a photographer and he requested data. This is what he
• 2:48
  Speaker 1: has to say. He requested data for a big bull elk.
• 2:52
  Speaker 1: Somebody knows about a big bull elk or another. He
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  Speaker 1: requested data for a big bull elk in a mountain
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  Speaker 1: range that is very he it takes a range, it
• 3:01
  Speaker 1: takes a lifetime to draw a tag in that range.
• 3:03
  Speaker 1: So I'm guessing he's talking about the tobacco roots. It's
• 3:06
  Speaker 1: my guess, not a tobacco roots, del corns, old corns. Sorry. Correct.
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  Speaker 1: He says he's into this thing. He says, the thing
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  Speaker 1: now that you and a guy I know where it
• 3:20
  Speaker 1: got big Rick Prisca Ricks into all this kind of
• 3:22
  Speaker 1: stuff where you set a trail cam in a sweet
• 3:26
  Speaker 1: looking spot and the hope is that you'll get an
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  Speaker 1: image of You'll get a trail cam image with some
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  Speaker 1: kind of stunning background. And these aren't just like Dick
• 3:38
  Speaker 1: and Jane trail cams like these are. It's like high
• 3:40
  Speaker 1: high end systems, all custom laid out for us. Rick Well,
• 3:44
  Speaker 1: I mean, keep getting close to animals and taking pictures
• 3:47
  Speaker 1: of them unless they're habituated like that's like, that's ricks
• 3:51
  Speaker 1: I should point out to people. That's rich special. I
• 3:53
  Speaker 1: mean definitely unless they're roadside animals that are really used
• 3:57
  Speaker 1: to or on a private ranch or something like that
• 3:59
  Speaker 1: where they don't they don't run away from you. Um,
• 4:04
  Speaker 1: taking taking pictures of animals that don't want their picture taking,
• 4:09
  Speaker 1: it's really hard, uh, and it results in like a document,
• 4:13
  Speaker 1: but not like something that's aesthetically pleasing. So these trail
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  Speaker 1: cams you can rig up with like nice lenses and
• 4:19
  Speaker 1: a big system, and how do you keep it all water?
• 4:22
  Speaker 1: It's all like housed in like a little pelican case
• 4:25
  Speaker 1: like a the electronics are housed in there and they
• 4:28
  Speaker 1: have it's like a dude setting a legit camera out. Yeah,
• 4:32
  Speaker 1: like a like a five thousand dollar camera in a box.
• 4:35
  Speaker 1: I wonder if people ever hork because like it's one thing,
• 4:37
  Speaker 1: the hork a trail camera. If you're gonna work like
• 4:39
  Speaker 1: a oh, it's definitely I mean yeah unless you I
• 4:43
  Speaker 1: mean you could easily like I don't know, tie it
• 4:46
  Speaker 1: to something, lock it to something. They the boxes will
• 4:49
  Speaker 1: have like a mechanism that you can lock that box,
• 4:51
  Speaker 1: but it but it consists of something to power that
• 4:54
  Speaker 1: camera for a really long time. Uh. A motion sensor
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  Speaker 1: both like a passive sensor that's just catching uh any
• 5:02
  Speaker 1: sort of movement, like a motion sensor you might have
• 5:05
  Speaker 1: in your house to turn on the lights. But then
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  Speaker 1: they also have these active sensors where it's like a beam,
• 5:11
  Speaker 1: so the animal breaks the beam at a very specific
• 5:14
  Speaker 1: point because you're like you're wanting to get him like
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  Speaker 1: a very specific you know composition. Um. And there's some
• 5:22
  Speaker 1: folks that are I share sharing office with a with
• 5:26
  Speaker 1: a fellow that's super good at it. Ronan Donovan, who's
• 5:29
  Speaker 1: the mug that UM got into that big time And
• 5:32
  Speaker 1: he's the one that got the Mountain lion with the
• 5:35
  Speaker 1: Hollywood sign behind him. Two. Yeah, Steve Winters. Yeah, he's
• 5:40
  Speaker 1: spent like a year, you know, like in his head
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  Speaker 1: he's like, I know there's this lion that is in
• 5:46
  Speaker 1: this area and he wanted the Hollywood sign back there.
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  Speaker 1: So I mean I think it he had that camera
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  Speaker 1: out there for over a year. M hmm. That's what
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  Speaker 1: this dude's doing too. Huh. That's what he says he's into.
• 5:57
  Speaker 1: And he challenges me, he goes, you can go look
• 5:59
  Speaker 1: it up online. It's the thing. Anyhow, are you good
• 6:02
  Speaker 1: on that? Rick? You want get into the No, No,
• 6:04
  Speaker 1: that's don't. I had some useful information to add to
• 6:07
  Speaker 1: his point was that he's not going to hunt this animal.
• 6:10
  Speaker 1: That's where we're getting. Yeah, but we're not even the
• 6:13
  Speaker 1: good part. But that's his point. I'll say something about
• 6:15
  Speaker 1: Rick that was good there, just for listeners at home.
• 6:19
  Speaker 1: Have we talked about this. I always I always feel
• 6:23
  Speaker 1: like Rick's gonna know things, And often times I go
• 6:27
  Speaker 1: to him and I'll be like, you know, Rick, Rick knows,
• 6:30
  Speaker 1: and then and then he'll not know it's very true,
• 6:33
  Speaker 1: but he'll say, I have high expectations. Well, I'm good
• 6:36
  Speaker 1: at making up I'm good at making up stuff I
• 6:39
  Speaker 1: don't know anything about. Because you nailed that one. Well,
• 6:42
  Speaker 1: he usually does, but sometimes he don't like the words.
• 6:44
  Speaker 1: Actually that's probably yeah, that'll be like, Rick, how do
• 6:46
  Speaker 1: you pronounce that word in my wheelhouse? There, Steve, that
• 6:49
  Speaker 1: one that's specifically in your other ones. I'll just pretend
• 6:52
  Speaker 1: it's in my wheelhouse, that one that's actually the Let
• 6:56
  Speaker 1: me ask you this about the photography world. What's wrong?
• 7:00
  Speaker 1: What Chris was going to say something? Well, I was
• 7:01
  Speaker 1: gonna say that. Rick often says things, this is the
• 7:05
  Speaker 1: voice of Chris Gill, Rhan Garrett or shared of Mike,
• 7:09
  Speaker 1: and he's wearing the headset. So that's why that's COVID SA. Yeah,
• 7:12
  Speaker 1: that's really long head set. Anyways, Rick, I'm sorry, go ahead.
• 7:21
  Speaker 1: Rick says things with such confidence, even if he doesn't
• 7:24
  Speaker 1: know what he's talking about, that you believe it, which
• 7:29
  Speaker 1: gets him into the situation where you always just defer,
• 7:32
  Speaker 1: You're like, oh, yeah, Rick knows, because even if he
• 7:33
  Speaker 1: doesn't know, he's like, oh yeah, that's that's it. But
• 7:36
  Speaker 1: what adds to it too, is this what's good about it?
• 7:40
  Speaker 1: Is it when he when you like, Okay, if he
• 7:44
  Speaker 1: half knows, he might act like he know knows, yes,
• 7:47
  Speaker 1: But if he doesn't know at all, he just says
• 7:49
  Speaker 1: he doesn't know. If I have I have, just if
• 7:53
  Speaker 1: I have just like ten of the information, I'll bump
• 7:57
  Speaker 1: it up to know. I'll bump that up to like,
• 8:00
  Speaker 1: all right, let me ask you this, Rick, this is
• 8:02
  Speaker 1: a photography ethics question. All right in the wild from
• 8:05
  Speaker 1: wild I have an m f A and we we
• 8:07
  Speaker 1: talked about that axiographics with I'll preface it by saying this,
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  Speaker 1: uh when and I want to get back to this dude,
• 8:18
  Speaker 1: but but but this is interesting. Um I was surprised
• 8:24
  Speaker 1: it back up. We just published our The Mediator Guide
• 8:29
  Speaker 1: to Wilderness Skills and Survival, which is available now at Amazon.
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  Speaker 1: Um I as part of the promotion for that did
• 8:38
  Speaker 1: did this little Walls there was like a small profile
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  Speaker 1: of me and Wall Street Journal yea, which is great,
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  Speaker 1: great great priests, great piece of inc I spent some
• 8:48
  Speaker 1: time with a photographer who had to take a portrait. Yep,
• 8:52
  Speaker 1: So Kylie and I went out with her to take
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  Speaker 1: a portrait and I was and she was very like
• 9:00
  Speaker 1: it took a long time, okay. And she was telling
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  Speaker 1: me that in the journal, even if it's just like
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  Speaker 1: a human interest piece, she cannot manipulate that image. She said,
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  Speaker 1: if there's a piece of hair on her lens, she
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  Speaker 1: can't wipe that out. They're like because they will not
• 9:27
  Speaker 1: allow the journal. They regard themselves as a news agency journalists,
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  Speaker 1: and they're so strict about not no doctrine of images
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  Speaker 1: that they can't even remove lent on the lens any
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  Speaker 1: imperfection like you can. They often deliver the final image
• 9:45
  Speaker 1: and then the raw photos that you can compare the
• 9:47
  Speaker 1: two to make sure that that there wasn't any photoshop
• 9:50
  Speaker 1: work done. She can't adjust, she can't post adjust light,
• 9:55
  Speaker 1: she can't even suggest the image quality of it. That's
• 9:58
  Speaker 1: what she was saying to me. So or like you,
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  Speaker 1: I might not have the vocabulary to fully explain. She
• 10:04
  Speaker 1: can't do ship and she's taken the portrait. Like I've
• 10:06
  Speaker 1: done portraits for magazines. They do whatever the hell they want. Yeah, yeah, quick, No,
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  Speaker 1: it's a it's a whole different deal to be considered
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  Speaker 1: a photo journalist. That's yeah, she's a photo journalist. Photographer,
• 10:18
  Speaker 1: so you gotta be real on top of your ship.
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  Speaker 1: You gotta wipe your lens. There was some I think
• 10:23
  Speaker 1: there was some big scandals back in the day when
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  Speaker 1: photoshop was first coming on, where people would take remove
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  Speaker 1: like a post or a signpole that like made the
• 10:31
  Speaker 1: image esthetically not as pleasing, so that there was like
• 10:35
  Speaker 1: I think there was a when the transition to digital happened,
• 10:39
  Speaker 1: there was kind of a there's a bunch of protesters
• 10:41
  Speaker 1: you put into some guns. Yeah you can add yeah, yeah, yeah, whatever,
• 10:46
  Speaker 1: not yourself out horrible. Uh no, Okay, that that prefaces
• 10:50
  Speaker 1: my question in the wildlife world, is it bad in
• 10:55
  Speaker 1: the wildlife photography world? Is a bad doctor? I think
• 10:59
  Speaker 1: for the folks consider themselves journalists or like advancing like
• 11:04
  Speaker 1: the science of either conservation or wildlife. Yeah, they don't.
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  Speaker 1: They're not messing with images. So National Geographic where that
• 11:11
  Speaker 1: where that mountain lion Hollywood thing came? Not me, not
• 11:14
  Speaker 1: messing with that. It wouldn't fly. If he's like, well,
• 11:16
  Speaker 1: I took a picture of a lion and then put
• 11:18
  Speaker 1: the hollywod and they would I think they would maybe
• 11:21
  Speaker 1: call those photo illustrations or graphic designer. Yeah, it's like go,
• 11:26
  Speaker 1: but there is. I think the public often kind of
• 11:28
  Speaker 1: blurs the two and they're like, oh, look at this
• 11:29
  Speaker 1: amazing picture of a lion, and it's like super manipulated
• 11:33
  Speaker 1: or it turns into it's a form of art. But
• 11:36
  Speaker 1: it's not the same as capturing that animal, you know,
• 11:40
  Speaker 1: in a less doctored way. M But I don't know.
• 11:44
  Speaker 1: I don't know if the public really cares that much.
• 11:46
  Speaker 1: For Christmas, I bought my My wife likes to do puzzles. Yea.
• 11:50
  Speaker 1: I bought her a thousand piece puzzle of a woman.
• 11:54
  Speaker 1: It's sort of like a metal swimsuit in a big
• 11:57
  Speaker 1: axe riding on a dragon. You can tell that ship
• 12:00
  Speaker 1: not real. Um. Probably manipulate a little so UM. And
• 12:09
  Speaker 1: I bought her a crazy puzzle. Is coming out Christmas
• 12:15
  Speaker 1: is and we're fine. I bought her a crazy puzzle.
• 12:18
  Speaker 1: She likes hard puzzles and she has a problem where
• 12:22
  Speaker 1: if she starts the puzzles, she can't go to bed
• 12:23
  Speaker 1: until she finishes the puzzle. Is that a real, it's
• 12:26
  Speaker 1: a real it's a real problem. She started doing a
• 12:30
  Speaker 1: puzzle and everybody went to bed on New Year's Eve,
• 12:33
  Speaker 1: and uh, I like to go bed real early on
• 12:35
  Speaker 1: New Year's Eve, but everyone to bed on New Year's Eve.
• 12:37
  Speaker 1: And she stayed up because she can't go to bed.
• 12:40
  Speaker 1: It's a she's got a puzzled thing. She doesn't she
• 12:42
  Speaker 1: doesn't try to find him, but if she goes, if
• 12:44
  Speaker 1: we like god to stay at a friend's house, this
• 12:46
  Speaker 1: happened to her once. We go to a friend's house
• 12:48
  Speaker 1: and they had a puzzle kind of started. She couldn't
• 12:51
  Speaker 1: help herself but do it. And then I made her
• 12:54
  Speaker 1: undo some of it because it's like they obviously were
• 12:56
  Speaker 1: trying to do the puzzle. She she's a puzzle. She
• 12:59
  Speaker 1: can't not do it. That's that's like you in like
• 13:02
  Speaker 1: a dirty garage, dirty garage. I bought her a puzzle
• 13:05
  Speaker 1: of a dude uh in a giant weed garden stream
• 13:11
  Speaker 1: and weed, so it's all just weed where you get
• 13:15
  Speaker 1: all the puzzles. Oh, my friend Savannah sent me a
• 13:18
  Speaker 1: link because she knows it's my wife's old roommate sent
• 13:21
  Speaker 1: me a link being like like you know, like you
• 13:25
  Speaker 1: always got a puzzle problem. If you're really on a messager,
• 13:27
  Speaker 1: give her this weed puzzle because she won't look at
• 13:29
  Speaker 1: the picture either. She doesn't let herself look. This is
• 13:33
  Speaker 1: gonna take her a million years. She's gonna be like die,
• 13:35
  Speaker 1: She's gonna die of sleep deprivation by the time she
• 13:37
  Speaker 1: finishes the weed puzzle. But the same outfit work I
• 13:40
  Speaker 1: think it's Workman publishing. The same outfit had the woman
• 13:43
  Speaker 1: riding the dragon, so I kind of threw that into
• 13:44
  Speaker 1: the basket. It's warm er, warm er, upper puzzle. Um, Okay,
• 13:49
  Speaker 1: back to this guy, We're sweet. Oh you're still going
• 13:53
  Speaker 1: Oh dude, I haven't got to the good part. Alright,
• 13:55
  Speaker 1: got the preamble, So he goes on to explain his
• 13:58
  Speaker 1: wintertime hobby sort of like Me and seth trapped, Martin's
• 14:01
  Speaker 1: his wintertime The hobby is set in trail cams. Um.
• 14:07
  Speaker 1: He sets them in areas, intentionally sets them in areas
• 14:10
  Speaker 1: with spectacular landscapes. Okay, and it wants to get the
• 14:15
  Speaker 1: animal in the perfect pose. So he requested the data
• 14:20
  Speaker 1: because he wanted to find pinch points with a view
• 14:23
  Speaker 1: to get some really cool shots of some of the
• 14:25
  Speaker 1: most sought out bulls. In the state. Here's what I
• 14:30
  Speaker 1: got from f w P. Okay, So what I heard
• 14:34
  Speaker 1: is FWP had little recourse other than to hand over
• 14:39
  Speaker 1: the data, which I was like, what's the world more
• 14:45
  Speaker 1: on Christmas? Right? So? Um, First I had to file
• 14:49
  Speaker 1: a formal written request along with an explanation of what
• 14:52
  Speaker 1: I was going to do with the data. I'm sure
• 14:55
  Speaker 1: no one believe me. The request went to someone's boss's boss.
• 14:59
  Speaker 1: It took seven months of back and forth to get approval.
• 15:02
  Speaker 1: They did their due diligence. Second, when I received the data,
• 15:06
  Speaker 1: it was in map form, not coordinates. The map was
• 15:09
  Speaker 1: at the scale as to show the whole range, and
• 15:12
  Speaker 1: the dots that signified the location data were large enough
• 15:15
  Speaker 1: to cover several hundred yards. And just for reference, there's
• 15:19
  Speaker 1: one dot per day for every collared animal over a
• 15:23
  Speaker 1: five year study. That's a whole lot of dots, most
• 15:26
  Speaker 1: of which are on top of each other. Third, the
• 15:28
  Speaker 1: maps are broken into three month periods. F w P
• 15:33
  Speaker 1: most have forgotten to give the data from September through
• 15:35
  Speaker 1: November because I only received three sets of maps. Lastly,
• 15:40
  Speaker 1: they threatened me with jail time if I share the
• 15:42
  Speaker 1: data or used it to her asked wildlife in any way.
• 15:46
  Speaker 1: I'm assuming I'm I'm some sort of watchless now and
• 15:48
  Speaker 1: oh the most recent data I received is two years old. Yeah,
• 15:54
  Speaker 1: so f f WP was like, Okay, we're gonna give
• 15:57
  Speaker 1: you the data, but we're gonna make it as hard
• 15:59
  Speaker 1: as we can. Yeah. It goes not to say if
• 16:02
  Speaker 1: I was looking to kill some out, it's not not
• 16:06
  Speaker 1: that helpful. Not that helpful. Yeah, I mean he was
• 16:10
  Speaker 1: looking for some nice little tracks of like he's just
• 16:12
  Speaker 1: trying to find patterns of movement or but is I
• 16:16
  Speaker 1: mean you could just do that. I think he probably, Yeah,
• 16:19
  Speaker 1: he just has to go go out there, hit the ground. Yeah. Probably.
• 16:25
  Speaker 1: It probably helps just giving you like a like, oh,
• 16:28
  Speaker 1: he spends a lot of time here. If he's doing
• 16:30
  Speaker 1: another elk are doing it, you know. Oh, it's like
• 16:33
  Speaker 1: he was looking for an individual, like some monster I recently.
• 16:38
  Speaker 1: UM didn't request it, but I got some I got
• 16:40
  Speaker 1: some information from a biologist that uh was very helpful.
• 16:50
  Speaker 1: And it was I got a map showing the it's
• 16:54
  Speaker 1: it's a big map and it shows it's color coded
• 17:00
  Speaker 1: for habitat quality. So the darker red it is, the better.
• 17:06
  Speaker 1: They regard habitat quality to be for this particular species
• 17:11
  Speaker 1: overlaid on the map or dots showing where kills had
• 17:17
  Speaker 1: been registered. But there's only dot. There's a dot for
• 17:22
  Speaker 1: every section where a kill has been registered, and it
• 17:26
  Speaker 1: doesn't matter if one or a hundred things were killed
• 17:30
  Speaker 1: on that section, the section still only gets one dot. Yeah,
• 17:35
  Speaker 1: so it could be a freak outlier, or it could
• 17:38
  Speaker 1: be like the hottest honey hole of all right, but
• 17:42
  Speaker 1: it's not good for anything specific. But when you look
• 17:45
  Speaker 1: at it, you get a sense of I looked at it.
• 17:48
  Speaker 1: I got a sense of, Okay, where's the good habitat
• 17:51
  Speaker 1: for the species? Um? And the most interesting thing to
• 17:55
  Speaker 1: me about it was that it showed particularly how people
• 18:00
  Speaker 1: were accessing the area, because there are mass areas that
• 18:04
  Speaker 1: were the deepest, darkest red that had no dots in them,
• 18:08
  Speaker 1: and all the dots were along all the dots were
• 18:12
  Speaker 1: concentrated along road systems, and so you could look at
• 18:17
  Speaker 1: it and get a very general sense of like, um,
• 18:21
  Speaker 1: where one might go that's good habitat but not but
• 18:25
  Speaker 1: but likely not getting exploited, like the resources likely not
• 18:31
  Speaker 1: getting exploited in those perfectly red areas that don't have
• 18:35
  Speaker 1: any dots, So like super helpful, super helpful. I mean
• 18:39
  Speaker 1: I feel like that's not like, oh, I got them,
• 18:41
  Speaker 1: now you know what species it was. I got a
• 18:50
  Speaker 1: question that's very simple. That's coincide with all this. So
• 18:54
  Speaker 1: on Onyx, they have the harvested buck and elk reports
• 18:59
  Speaker 1: right boil meal deer buck or white tail buck from
• 19:05
  Speaker 1: two thousand eighteen when you click on the unit to
• 19:07
  Speaker 1: see the rags, and I was like, man, if you
• 19:10
  Speaker 1: were trying to learn the distribution and where those animals
• 19:13
  Speaker 1: were killed, not within the game unit, but they have
• 19:15
  Speaker 1: what that game units was kind of a similar thing
• 19:17
  Speaker 1: where you kindn't know. It's just the numbers, just the numbers,
• 19:20
  Speaker 1: not like dots on the map. No, you can see
• 19:22
  Speaker 1: which unit has like maybe the percentage of Harvard success.
• 19:27
  Speaker 1: And I was like, if you're trying to figure out
• 19:28
  Speaker 1: if you're just going in blind to an area, like
• 19:31
  Speaker 1: I was trying to learn a new area in Montana,
• 19:33
  Speaker 1: and that would be part of but that that's just
• 19:38
  Speaker 1: one part of figuring out is it worth going in
• 19:40
  Speaker 1: in here? There's like, you know, three bucks harvested. You're like, oh,
• 19:44
  Speaker 1: and it's a huge you know, w M A or something. Yeah,
• 19:47
  Speaker 1: but there's a lot of ways to look at that too,
• 19:49
  Speaker 1: like how many tags they give out and that was yeah,
• 19:54
  Speaker 1: it was it was like just another little piece to use. Though.
• 19:57
  Speaker 1: I think the success rates, oh percentage of hunters is
• 20:02
  Speaker 1: extremely helpful. Yeah, yeah, uh if you're if you're looking
• 20:07
  Speaker 1: at like certain limited draw things, then you see the
• 20:10
  Speaker 1: success rates or like eighty some percent and the factor
• 20:13
  Speaker 1: that some people probably even show up, you're like, yeah, yeah,
• 20:16
  Speaker 1: it's gravy. Um. If you're looking at success rates that
• 20:19
  Speaker 1: are in single digits, you kind of like know, you
• 20:21
  Speaker 1: better carve out a little chunk of time. And while
• 20:24
  Speaker 1: all the units I was looking at were just general
• 20:26
  Speaker 1: over the counter units, and it did like it did
• 20:30
  Speaker 1: somewhat guide me on you know, maybe the difference between
• 20:34
  Speaker 1: this unit or that unit to go explore on foot.
• 20:39
  Speaker 1: That's kosher. Right, Oh, that was the question I forgot
• 20:42
  Speaker 1: you were asking a question. Oh of course, man, I
• 20:46
  Speaker 1: don't I want to. I want to say, when we're
• 20:48
  Speaker 1: thinking about the photographer, let's go back to him. It's
• 20:50
  Speaker 1: just that's a lot of like that's good for him,
• 20:52
  Speaker 1: like trying to he's trying to take a a great photo,
• 20:57
  Speaker 1: and everybody takes photos these days, so the only way
• 21:00
  Speaker 1: to separate yourself from the masses is like do something different,
• 21:04
  Speaker 1: and you know you can debate like should he have
• 21:06
  Speaker 1: that information or shouldn't he, but he's at least trying
• 21:09
  Speaker 1: to do something different, which is Yeah, I'm I'm a
• 21:13
  Speaker 1: big fan of people that have a vision in their
• 21:16
  Speaker 1: mind of a photo that they want and they go
• 21:18
  Speaker 1: and get that photo. Really yeah, yeah, give me an example, Um, yeah,
• 21:26
  Speaker 1: what's the what's the photo you want? Seth, Well, here's
• 21:29
  Speaker 1: an example that what's that uh fellow's name? You guys
• 21:32
  Speaker 1: know we're talking about him, know that? That ever? And
• 21:41
  Speaker 1: we're not. So there's this dude he wanted, he wanted
• 21:45
  Speaker 1: he wanted a shot of um, a dude walking like
• 21:50
  Speaker 1: free solo across one of those just like a wire
• 21:55
  Speaker 1: from like two you know, it's a slack line spread
• 22:00
  Speaker 1: between two points. Oh dude, you ever see that documentary
• 22:03
  Speaker 1: about that guy Man on a Wire? Oh my god,
• 22:07
  Speaker 1: that's a good aass movie. Man. You know, it's weird
• 22:09
  Speaker 1: about that hold that thought. I gotta I got solderbergs
• 22:14
  Speaker 1: was Man on Wire? You know that Steven Solderberg film
• 22:18
  Speaker 1: he made with the porn star Sasha Gray. Yeah, what
• 22:22
  Speaker 1: was that movie? Girlfriend experience. Oh yeah, you watched that movie.
• 22:27
  Speaker 1: Real careful. The dude gets the dude gets the prostitute
• 22:32
  Speaker 1: and they're on like there like fake date. They're talking
• 22:34
  Speaker 1: about that documentary. Yeah, it's interesting, go ahead. Anyway, he
• 22:41
  Speaker 1: wanted he wanted a shot of a dude walking on
• 22:46
  Speaker 1: uh line with the moon full moon coming up behind
• 22:50
  Speaker 1: him and he's like silhouetted in front of this giant moon,
• 22:52
  Speaker 1: like e t yah, kind of when they're riding their bikes. Yeah,
• 22:57
  Speaker 1: that's like a very specific shot that someone I disagree
• 23:00
  Speaker 1: with you. It's not like being that being like cool, respectable.
• 23:04
  Speaker 1: I mean, come on, now you're getting into now you're
• 23:06
  Speaker 1: getting into subjective bs man. No, man, okay, you might
• 23:10
  Speaker 1: agree with it because like all the I don't know,
• 23:14
  Speaker 1: maybe I shouldn't. I want to hear you insults set.
• 23:19
  Speaker 1: I'll knock that headset right off. No, I don't want,
• 23:23
  Speaker 1: but I don't want it to sound like I'm insulting
• 23:25
  Speaker 1: anybody's work because, like you know, I don't know. Let's
• 23:27
  Speaker 1: heart's I just like I just it's a safe space.
• 23:31
  Speaker 1: I just find more value in like spontaneous. That's why
• 23:37
  Speaker 1: you do what you do. You like, Yeah, but documentarian shot,
• 23:41
  Speaker 1: but like narrative films, the cinematography, I'm like, Okay, that's
• 23:45
  Speaker 1: fucking rad. But if somebody sets up a photo, I'm like,
• 23:48
  Speaker 1: that's not that cool. But if somebody sets up you
• 23:51
  Speaker 1: know what I'm saying. I know what you mean. No,
• 23:54
  Speaker 1: it's like there's so many amazing photographers that don't have
• 23:57
  Speaker 1: an idea, Like they just have an idea of what
• 23:59
  Speaker 1: they want they go and you know, they have like
• 24:01
  Speaker 1: place and an idea that they're and that's and they
• 24:04
  Speaker 1: have to represent that idea in the photo. That's when
• 24:06
  Speaker 1: you get photos that are like you look at me, like,
• 24:09
  Speaker 1: how the funk did that guy get that? Yeah, it's
• 24:12
  Speaker 1: because he was the right place, right time. I didn't
• 24:15
  Speaker 1: probably didn't have he didn't have specific photo in mind. Yeah,
• 24:18
  Speaker 1: he just happened to you know, like I said, right place,
• 24:22
  Speaker 1: right time. Yeah. I like that because there's just this
• 24:27
  Speaker 1: is great. Um, I feel like I'm back in college.
• 24:31
  Speaker 1: This is a different podcast. But I appreciate what you're saying.
• 24:38
  Speaker 1: You like spontaneity, you like, yeah, okay, Seth like planning.
• 24:43
  Speaker 1: We're gonna have to fight to the death. I wouldn't
• 24:46
  Speaker 1: say that I like planning. More than I just respect it.
• 24:51
  Speaker 1: Like someone has a vision, it's really hard to get
• 24:53
  Speaker 1: that photo. It's not easy, and they go and make
• 24:56
  Speaker 1: it happen. That's a good point. I thought you were
• 24:58
  Speaker 1: going to say you respected the guy because all the
• 25:00
  Speaker 1: work he did to get the information that took some
• 25:07
  Speaker 1: seven months. Here's my question, do you, Steve, do you
• 25:11
  Speaker 1: do you now want to recant what you said or
• 25:15
  Speaker 1: do you want to stand by it. I'd have to
• 25:16
  Speaker 1: revisit what I said about you know, about the people
• 25:20
  Speaker 1: that did this. Well, just like a blanket outrage. I
• 25:22
  Speaker 1: mean you can't. I mean, that guy seemed to be
• 25:25
  Speaker 1: doing it the right way. You can ask a declaration
• 25:30
  Speaker 1: that's not black and white. Listen, No, I'll say this.
• 25:33
  Speaker 1: I love this guy, Okay. I like that you wrote in.
• 25:36
  Speaker 1: I like the throwness of his explanation. I like things
• 25:39
  Speaker 1: where what people think things are one way and it
• 25:41
  Speaker 1: winds up being another way. I like the whole story.
• 25:45
  Speaker 1: All that being said, Okay, all that being said, if
• 25:48
  Speaker 1: I was king of the world, king of the universe,
• 25:52
  Speaker 1: one of the things I would do in my first
• 25:55
  Speaker 1: hundred days in office is I would say that state
• 26:00
  Speaker 1: do not need to release um I do not need
• 26:05
  Speaker 1: to release for Ford, for whatever. They don't need to release,
• 26:11
  Speaker 1: uh that kind of information in that way. Well this
• 26:13
  Speaker 1: isn't there all kinds of other stuff that the government
• 26:15
  Speaker 1: does that we would have no possible way of getting information.
• 26:21
  Speaker 1: I would like to meet these aliens that you have
• 26:24
  Speaker 1: down there in Nevada. They're not gonna let meet those aliens. Yeah,
• 26:29
  Speaker 1: there's plenty of stuff that's held super tight, and we're
• 26:31
  Speaker 1: all freedom of information acts like where's our sealed team
• 26:36
  Speaker 1: six working right now? You''m gonna tell you, but not
• 26:39
  Speaker 1: present time, but at some period classes. So yeah, so
• 26:44
  Speaker 1: so uh, I feel like we've been talking about this
• 26:49
  Speaker 1: way too long. I like the Arizona thing. I like
• 26:52
  Speaker 1: the area. The only thing they don't have to give
• 26:53
  Speaker 1: it away, the aliens thing in Arizona. No, no no, no, no.
• 26:56
  Speaker 1: The fact that an Arizona they don't need to read,
• 26:58
  Speaker 1: that they don't need to issue GPS tracking data or
• 27:02
  Speaker 1: the state has the ability without it being too onerous
• 27:05
  Speaker 1: to like issue a version, to issue a version, and
• 27:11
  Speaker 1: that it wouldn't be like some super reliable thing. And
• 27:15
  Speaker 1: and I'm like a slippery slope kind of guy. I
• 27:16
  Speaker 1: believe in slippery slopes and you can imagine some situation
• 27:20
  Speaker 1: where someone would go and get uh, where someone would
• 27:25
  Speaker 1: go get like very specific data about a specific animal
• 27:28
  Speaker 1: and they give it over to him and it gives everybody.
• 27:31
  Speaker 1: It gives Hunters a black eye, right, some famous moves
• 27:37
  Speaker 1: and he's on National Geographic and whatever. Then also on
• 27:40
  Speaker 1: some some oil tycoon shoots the thing. The data gets out.
• 27:47
  Speaker 1: That's all all right, Jesse tell people, Well, Seth tell
• 28:05
  Speaker 1: people it's got skipped. Jesse, would you tell I want
• 28:12
  Speaker 1: to hear Seths his his perspective on it first? Maybe
• 28:15
  Speaker 1: I'll pass to Jesse. What's the question Jesse to tell
• 28:20
  Speaker 1: people about his his special thing? He's cooking like literally
• 28:25
  Speaker 1: right now, but I got cooking or metaphorically what's cooking?
• 28:31
  Speaker 1: But I want to first have Yeah, okay, explain the
• 28:34
  Speaker 1: dish you're making. Where you take the you know, basically
• 28:40
  Speaker 1: the leather. You take the leather off the outside of
• 28:43
  Speaker 1: a rib cage of a deer of deer's rib cage. Yeah,
• 28:46
  Speaker 1: basically everything south of the loine, the backstrap, from the
• 28:50
  Speaker 1: from the ribs all the way down to the belly
• 28:53
  Speaker 1: the stern hum take that off in one big rectangular piece.
• 28:57
  Speaker 1: You can either stuff it wanna. You're not getting to
• 29:00
  Speaker 1: the nearly the level of detail I'm looking for. Okay,
• 29:04
  Speaker 1: tell us, tell us where it starts, where it ends
• 29:07
  Speaker 1: east and west. You gotta skin. Got a skinned out here.
• 29:10
  Speaker 1: It's hanging behind legs up. Um, Well, let's know it's
• 29:14
  Speaker 1: put it on the table. It's it's horizontal. Uh. We're
• 29:17
  Speaker 1: gonna take the front legs off right at the shoulder blade.
• 29:22
  Speaker 1: And that's basically exposing that whole side. And when you
• 29:25
  Speaker 1: say that, you mean because I I got scolded for
• 29:28
  Speaker 1: doing this wrong. Oh yeah, don't don't cut through the
• 29:33
  Speaker 1: cartilage of the shoulder blades. Yeah, Like like when you
• 29:36
  Speaker 1: strip it. When you take the front leg off, when
• 29:39
  Speaker 1: you're doing your butcher and you take the front leg off,
• 29:42
  Speaker 1: you're cutting clean to the bone on the inside of
• 29:45
  Speaker 1: the leg. Anything on the the outside of the leg
• 29:47
  Speaker 1: stays with the shoulder. The inside of the leg is clean,
• 29:53
  Speaker 1: right clean to the bone. So all that meat that
• 29:56
  Speaker 1: lies under his armpit, right you want to leave that
• 30:00
  Speaker 1: stays on the carcass. Okay, Yeah, and then about probably
• 30:03
  Speaker 1: four or five six ribs back. You know, you don't
• 30:06
  Speaker 1: have to get too scientific about it, kind of draw
• 30:08
  Speaker 1: a big rectangle, go all the way down to the
• 30:12
  Speaker 1: hams where the kind of that flat meat is past
• 30:15
  Speaker 1: the ribs, and you take that all off in one
• 30:17
  Speaker 1: piece by running your knife real clean against those ribs
• 30:22
  Speaker 1: and try not to get any holes. If there's holes,
• 30:24
  Speaker 1: it doesn't really come out laying. You're like flaming it,
• 30:29
  Speaker 1: flaming the meat off. Yeah, you know, a smaller dough
• 30:32
  Speaker 1: or something that could get real tricky because you're not
• 30:34
  Speaker 1: gonna have a lot of meat to work with. It
• 30:35
  Speaker 1: could be half an inch thick there, but you just
• 30:37
  Speaker 1: take your time and you get that whole piece off
• 30:39
  Speaker 1: and it's a rough rectangle, maybe a parallelogram. And then
• 30:44
  Speaker 1: you mean, you say, a half inch that's just not
• 30:46
  Speaker 1: a quarter inch thick in places? Yeah it could be thin.
• 30:49
  Speaker 1: So but on a bigger, bigger buck, like saying the
• 30:52
  Speaker 1: one that clay shot, it's a little bit easier. Uh
• 31:00
  Speaker 1: for listeners at home, they just almost fist bumped. But
• 31:06
  Speaker 1: but I think are both of our collective wingstands are
• 31:08
  Speaker 1: just short of I wasn't going to commit fully to it.
• 31:12
  Speaker 1: I didn't want to distract you. Yeah. Uh so yeah,
• 31:16
  Speaker 1: and then you take that and you can you roll
• 31:18
  Speaker 1: it up from top to bottom, bottom to top, and
• 31:20
  Speaker 1: you got the grain running horizontally through there, so you
• 31:25
  Speaker 1: can stuff it, you know, like the recipe in my
• 31:27
  Speaker 1: first book where we stuff it with sausage and bread
• 31:30
  Speaker 1: crumbs and egg. Make a little stuffing out of that
• 31:33
  Speaker 1: and roll it and then you you cook the hell
• 31:36
  Speaker 1: out of I'm a backup, backup, sir. You gotta meat
• 31:40
  Speaker 1: cheat a meat sheet that's like cardboard thick at the
• 31:47
  Speaker 1: thinnest ye and and yate what dimensions eighteen inches eighteen
• 31:54
  Speaker 1: by twelve, eighteen by twelve meat sheet of stuff that
• 31:58
  Speaker 1: people would normally feed to the coyotes. Not normally many
• 32:03
  Speaker 1: would feed it to the coyotes. But you gotta meat
• 32:05
  Speaker 1: sheet towel by eighteen You then lay that out flat
• 32:10
  Speaker 1: and get specific with what I watched you do. Yeah,
• 32:14
  Speaker 1: well you're gonna make your I mean what we did,
• 32:16
  Speaker 1: but we got cooking right now. We we put some
• 32:19
  Speaker 1: bacon down, put some mustard down, we put some pickled
• 32:23
  Speaker 1: halle penios and some onions. So basically that's a kind
• 32:26
  Speaker 1: of a takeoff of German rulot, where they would be
• 32:30
  Speaker 1: the same thing, but instead of pickled halle penios, it
• 32:32
  Speaker 1: would just be like a kirk in or a corner
• 32:34
  Speaker 1: shawan still pickle. That's a good idea, man. Yeah, they
• 32:37
  Speaker 1: put some sar kraut in there. You can do that,
• 32:40
  Speaker 1: I mean, don't. I mean, this is just you gotta
• 32:42
  Speaker 1: thank Germany for that one. It's not me, but it's
• 32:44
  Speaker 1: it's delicious and it works with you know, as I'm
• 32:47
  Speaker 1: sure you know many different animals. And then you just
• 32:51
  Speaker 1: roll that up like a little piece of firewood, yeah,
• 32:54
  Speaker 1: into a into a log, and then tie it off,
• 32:56
  Speaker 1: you know, use some kitchen twine, go in and just
• 32:59
  Speaker 1: tie it every two or three inches. Yeah, it wants
• 33:03
  Speaker 1: up being a roll the size of a nice wall.
• 33:05
  Speaker 1: It looks like a backstrap. Roll up looks like it
• 33:09
  Speaker 1: looks like a back strap. Yeah the nice wall, I
• 33:11
  Speaker 1: metaphor is probably lost on us. Nice backstrap, nice backstrap
• 33:15
  Speaker 1: with little chunks of halloeen. This may be too difficult
• 33:18
  Speaker 1: to explain, you know, just with audio. But he spaced
• 33:21
  Speaker 1: out his ingredients in a specific way so that when
• 33:24
  Speaker 1: it rolled it, the ingredients fell in the right place.
• 33:28
  Speaker 1: I noticed that, Like, yeah, they were. They're kind of
• 33:30
  Speaker 1: in like a mound. Like you didn't you didn't spro
• 33:34
  Speaker 1: like a pizza. It wasn't like a pizza topping that
• 33:36
  Speaker 1: was spread all the way across. You had two rows separated.
• 33:40
  Speaker 1: Remember how he did it wrong and then changed his
• 33:42
  Speaker 1: mind and did it right. Yeah, any any rolls. The
• 33:46
  Speaker 1: longest part is where the role You roll it? Well,
• 33:52
  Speaker 1: you roll it from the twelve inch part. Help me here, Yeah,
• 33:57
  Speaker 1: you roll it from from top to bottom the eighteen
• 34:00
  Speaker 1: twy So the thing ends up being eighteen inches long. Yep.
• 34:03
  Speaker 1: So at this point, folks, Jesse has taken a knife
• 34:08
  Speaker 1: and he has flayed away all of the meat that
• 34:11
  Speaker 1: sits outside of the ribs, plus flank and plus up
• 34:16
  Speaker 1: into the shoulder a little bit, and made a meat sheet.
• 34:19
  Speaker 1: Then he rubbed mustard. No, he puts salt. He laid
• 34:23
  Speaker 1: it out flat, put salt, He put pepper. He put
• 34:28
  Speaker 1: on a glove and rubbed mustard all over some bitch.
• 34:31
  Speaker 1: He put down bacon strips, He put down pickled hollow penos,
• 34:38
  Speaker 1: he picked, put down onions, raw onions. Then rolled it
• 34:44
  Speaker 1: up into a little backstrap shape like a giant twinkie.
• 34:52
  Speaker 1: Would that be a jelly roll? A giant jelly roll?
• 34:55
  Speaker 1: And then tied it using that special little tie off
• 34:59
  Speaker 1: rose tie if not, And then there it is, and
• 35:03
  Speaker 1: we held it up commented how it seemed like a
• 35:05
  Speaker 1: fish or you held it a lot. I picked it
• 35:07
  Speaker 1: up four times, multiple times. I would set it down
• 35:10
  Speaker 1: and go back and pick it up again. I liked
• 35:11
  Speaker 1: it so much. That's a nice Waite threatened to slap
• 35:16
  Speaker 1: clay with it. Talked with give him a meat slap um, okay,
• 35:21
  Speaker 1: and then then you're gonna do what uh We We
• 35:25
  Speaker 1: took a big Dutch oven and got it hot, and
• 35:27
  Speaker 1: we browned it off on all sides, and then just
• 35:31
  Speaker 1: threw some onions in there. You threw that really good
• 35:34
  Speaker 1: talent in there too, yeah, yeah, yeah, you can definitely
• 35:40
  Speaker 1: use bear fat for that, yes, And and browned it
• 35:44
  Speaker 1: off real well, then threw some onions in there, and
• 35:46
  Speaker 1: then I just covered it with stock and uh I
• 35:49
  Speaker 1: put a little can of tomato in there too, And
• 35:52
  Speaker 1: it's just sitting out there similaring on the fire. Probably
• 35:54
  Speaker 1: needs to cook for about six hours. That's key. You
• 35:58
  Speaker 1: don't want to undercook that thing because it will get
• 36:00
  Speaker 1: a nice and tender and the beauty of the the
• 36:02
  Speaker 1: grain runs horizontally on it so that when you come
• 36:06
  Speaker 1: in and you cut the string off of it and
• 36:08
  Speaker 1: go and just cut it like you would logically, you're
• 36:11
  Speaker 1: cutting it against the grain, and so it should be supertender.
• 36:14
  Speaker 1: Does it stay together and look like a little cinnamon roll.
• 36:17
  Speaker 1: It'll stay together a little bit. Now if you've follow
• 36:19
  Speaker 1: the recipe that I have in my book where you
• 36:21
  Speaker 1: make this stuffing out of sausage and bread crumbs and eggs,
• 36:24
  Speaker 1: it stays together real well because that egg and the
• 36:27
  Speaker 1: protein and the sausage really binds it. And you get
• 36:29
  Speaker 1: this kind of roll situation. So it's a little and
• 36:32
  Speaker 1: it's bigger because you're putting way more bulk in there.
• 36:35
  Speaker 1: But I kind of want to just you know, play
• 36:36
  Speaker 1: with a little bit and just try some different stuff
• 36:39
  Speaker 1: out with it, like it's this is less stuffing, So
• 36:43
  Speaker 1: I guess absolutely, Huan. Don't get me started on crock pots.
• 36:46
  Speaker 1: I love them. You know what we were indo for
• 36:48
  Speaker 1: a long time a long time ago, meat sheets. No, uh,
• 36:53
  Speaker 1: we were into I'll tell you about this thing I bought.
• 36:57
  Speaker 1: I have one of those funnels and then you get
• 36:59
  Speaker 1: the mad net like imagine that. I don't know if
• 37:02
  Speaker 1: they still do this like now. No, when I was
• 37:04
  Speaker 1: a kid, my mom would bring home like, oh, pot
• 37:07
  Speaker 1: rolls from the grocery store. There would be in a net.
• 37:11
  Speaker 1: It would be like an inexpensive cut of meat in
• 37:15
  Speaker 1: an elasticy net. I bought a huge role of that
• 37:20
  Speaker 1: net on Sausage maker dot com, and I bought the
• 37:23
  Speaker 1: funnel in the funnel change. It's like a change. It
• 37:29
  Speaker 1: changed the shape to accommodate whatever you shove through it.
• 37:33
  Speaker 1: You stick the mesh net over the end of the funnel,
• 37:36
  Speaker 1: and then you cram whatever meat you got. Or like,
• 37:41
  Speaker 1: let's say you make a pheasant. You want to Brian
• 37:42
  Speaker 1: and smoke a pheasant. You take the pheasant legs and
• 37:46
  Speaker 1: wings and ships sticking out every direction right and shove
• 37:50
  Speaker 1: it down through that funnel and then he pops into
• 37:53
  Speaker 1: that stretchy net and then he just all trusted up,
• 37:57
  Speaker 1: really pretty. It's like when you when you wrap up
• 38:01
  Speaker 1: a Christmas tree. Exactly. It's exactly like bringing a Christmas
• 38:05
  Speaker 1: tree home. Good job, seth. I've never had a net.
• 38:13
  Speaker 1: They didn't do that for Garrett where Garrett lived grown up,
• 38:16
  Speaker 1: they definitely didn't. It's a thing though. It helps you help. Yeah, okay,
• 38:21
  Speaker 1: so exactly like a Christmas tree. It's very nice. I
• 38:25
  Speaker 1: don't know why I got away from it. I still
• 38:26
  Speaker 1: keep I still have the thing in my meat closet. Uh, well,
• 38:29
  Speaker 1: good does it do? Like? It just freezes it like
• 38:31
  Speaker 1: in this nice tight shape. It's it's just it trusses everything.
• 38:35
  Speaker 1: But can you cook it in that net? Oh? Yeah? Okay,
• 38:37
  Speaker 1: so you cook it in the net made? I don't
• 38:40
  Speaker 1: know it's it's cotton, but there's something in it that
• 38:43
  Speaker 1: gives it an elastic quality too. It's food. Great, you
• 38:47
  Speaker 1: know what I'm talking about? Jesse. How how am I
• 38:50
  Speaker 1: telling you about a thing you don't know about? Easily? Okay?
• 38:55
  Speaker 1: So uh yeah, but I feel it with like food stuff,
• 38:59
  Speaker 1: like based on your career, you do like you're always
• 39:01
  Speaker 1: like oh yeah, like I feel like, I mean, we
• 39:04
  Speaker 1: can't go too far into it. But there's like this,
• 39:06
  Speaker 1: there's there's geographic differences in in in meat cookery, like
• 39:11
  Speaker 1: in the in the North, there's like a lot more
• 39:13
  Speaker 1: You're really focused on the roasts. Uh and like like
• 39:18
  Speaker 1: I rounds, how is it a roast? When I say
• 39:20
  Speaker 1: a smoke duct or a smoke pheasant? Well you were
• 39:23
  Speaker 1: you were saying that originally, like you would get roast.
• 39:25
  Speaker 1: I haven't told you that story yet, so I'll tell
• 39:28
  Speaker 1: you now, okay, we would we were into this, we
• 39:34
  Speaker 1: would take a bear ham okay, and cut the bear off,
• 39:38
  Speaker 1: cut the ham off at the ball joint, and cut
• 39:41
  Speaker 1: the bear's ham off at the knee. Then open it
• 39:45
  Speaker 1: up on the inside of the leg and cleanly remove
• 39:50
  Speaker 1: the femur. Okay, then Bryant, Okay, then and you want
• 40:00
  Speaker 1: to put it back. Now it's like laid out like
• 40:02
  Speaker 1: a big thick book. Right, dry it off, Bryan it,
• 40:08
  Speaker 1: rinse it, dry it. Then this is what this is
• 40:11
  Speaker 1: the part I'm asking about. We would take gelatin, just
• 40:15
  Speaker 1: reggul old gelatin, powdered gelatin, and sprinkle powdered gelatin all
• 40:22
  Speaker 1: over the inside of that ham. Then roll it up
• 40:26
  Speaker 1: and shove it through the funnel into the mesh. Then
• 40:30
  Speaker 1: smoke it. Once you got done smoking it and it cooled,
• 40:35
  Speaker 1: you could remove the mesh and you had a football
• 40:40
  Speaker 1: that was a boneless, smoked bare ham that you could
• 40:43
  Speaker 1: slice and it would mostly be glued together. You know
• 40:50
  Speaker 1: about that? I mean that sounds effective, you like, but
• 40:55
  Speaker 1: also for like applause after that, good job, Real innovatives,
• 41:03
  Speaker 1: real innovative. No, we didn't come up with this. It
• 41:06
  Speaker 1: makes makes you buy all the parts at sausage maker
• 41:08
  Speaker 1: dot com. Yeah, why what's the U R L right there? Man?
• 41:11
  Speaker 1: I wish Why wouldn't you use other foods um like
• 41:15
  Speaker 1: Jesse did in the meat slapper sheet with the bear roast.
• 41:19
  Speaker 1: Why would you use that that jail stuff? Yeah that
• 41:23
  Speaker 1: was only two okay, because here's the problem. You'd open
• 41:26
  Speaker 1: it up. What are you doing you? You'd open it up?
• 41:35
  Speaker 1: And um, see, it threw me off. I'm like, I
• 41:39
  Speaker 1: look whever. He's not even like remotely engaged, does not
• 41:41
  Speaker 1: even remotely engage what I'm talking. You should have said,
• 41:45
  Speaker 1: I'm looking up sausage sausage you're dot com or whatever.
• 41:49
  Speaker 1: He doesn't have a headset. It's like, what's a fellow
• 41:52
  Speaker 1: I'm supposed to do? Yeah, it throws me off. Man.
• 41:57
  Speaker 1: If I can't even hold the attention to people that
• 41:59
  Speaker 1: are sitting friends of mine that are sitting in the
• 42:01
  Speaker 1: same room, my god. So anyways, he um flustered. Yeah,
• 42:08
  Speaker 1: opens it up. And what Normally when you do this,
• 42:12
  Speaker 1: if you make a boneless smoked if you want to
• 42:15
  Speaker 1: make a boneless smoked wild game ham, when you slice it,
• 42:21
  Speaker 1: it just falls back apart again. And this was a
• 42:25
  Speaker 1: way to try to get it to hold together. What
• 42:29
  Speaker 1: do you think when I tell you that, yes, it
• 42:32
  Speaker 1: sounds great, you don't judge it? What what would I?
• 42:35
  Speaker 1: What part would I judge? It's effective and delicious, and
• 42:38
  Speaker 1: I mean, I think it's cheating these the gelatine I'm asking.
• 42:41
  Speaker 1: I'm asking you as a professor said I was cheating
• 42:42
  Speaker 1: when I was baker. No, I didn't say that. I
• 42:45
  Speaker 1: asked you what you're feeling was about? Uh okay as
• 42:52
  Speaker 1: a professional shop and a wild game enthusiast and all
• 42:57
  Speaker 1: point I've said it for I think that you like, Um,
• 43:00
  Speaker 1: you're my favorite wild game show. Thank you, Jesse Griffith.
• 43:04
  Speaker 1: Uh I was surprised to see you put bacon on
• 43:09
  Speaker 1: because um, people went down like a wild game bacon
• 43:15
  Speaker 1: black hole or maybe it's used as a crutch. Yeah,
• 43:19
  Speaker 1: it's like wrap the tender loin and bacon everything like bacon,
• 43:22
  Speaker 1: this bacon, that baking, this bacon. But how much better
• 43:25
  Speaker 1: would it be for Jesse Griffith's to make something with bacon?
• 43:27
  Speaker 1: Well that made it, That made it that in my mind,
• 43:30
  Speaker 1: that's hold them like a super high standards. Well you
• 43:34
  Speaker 1: can think about it like how much as bacon allowed
• 43:38
  Speaker 1: people to enjoy their game more. M hm, you know.
• 43:41
  Speaker 1: I mean it's even if it's generous, well, I mean,
• 43:45
  Speaker 1: it's baby steps. I think that collectively, people have come
• 43:48
  Speaker 1: a long way as far as eating game. And if
• 43:50
  Speaker 1: if they got started by wrapping it and bacon, and
• 43:52
  Speaker 1: they're graduating two beyond bacon, then that's great. But maybe
• 43:58
  Speaker 1: they had to start there. You know, they need that
• 44:00
  Speaker 1: bacon to kind of saying out that hard edge of
• 44:04
  Speaker 1: the gamey flavors or whatever it was that they found
• 44:07
  Speaker 1: slightly distasteful about game, or at least make it have
• 44:09
  Speaker 1: a like a a flavor, recognizable flavor, you know, something
• 44:15
  Speaker 1: they're comfortable with. So I mean I think, you know, bacon,
• 44:18
  Speaker 1: bacon and an enabler, a gateway flavor. It's so good. Yeah,
• 44:22
  Speaker 1: like that. I forgot to add, um the in your thing?
• 44:27
  Speaker 1: Did I talk about you put down bacon and the
• 44:30
  Speaker 1: lad Yeah, we should call we should tell people the
• 44:33
  Speaker 1: name of this ruladon ud Yeah yeah. Yeah. It similar
• 44:38
  Speaker 1: to like bin laden with rude. Yeah. Yeah, it's like
• 44:41
  Speaker 1: a South Texas ruladon Um. Okay, Then I asked you
• 44:46
  Speaker 1: about that. Then I told you about the gelat and thing.
• 44:49
  Speaker 1: We weren't sure where you're going with the bearham thing.
• 44:51
  Speaker 1: I just wanted his input. Okay, if this is like yeah,
• 44:56
  Speaker 1: like approval or like that stupid or maybe it'd be
• 44:58
  Speaker 1: like maybe maybe be like here's a better way to
• 45:01
  Speaker 1: do it, or or I'm gonna do that tomorrow. I don't.
• 45:05
  Speaker 1: I love that idea because I mean a boneless ham too,
• 45:08
  Speaker 1: and just yeah and going in and be able to
• 45:10
  Speaker 1: put it on a meat slicer and just get those
• 45:12
  Speaker 1: beautiful slices that don't fall apart. There's a lot of
• 45:15
  Speaker 1: merit to that. Absolutely the bacon thing. I think, uh,
• 45:19
  Speaker 1: I think what you said. I get what you said
• 45:21
  Speaker 1: about it being kind of a crutch, but I mean
• 45:24
  Speaker 1: it's kind of like he said, he said, Okay, it's
• 45:27
  Speaker 1: kind of like hating Lebron James because he's so awesome.
• 45:31
  Speaker 1: I know you won't get that, but everyone else will.
• 45:33
  Speaker 1: Lebron James is the best basketball player like right now
• 45:38
  Speaker 1: in the NBA, arguably one of the best ever, and
• 45:42
  Speaker 1: people don't like him just for that. That is that
• 45:45
  Speaker 1: is the wild That is the bacon of wild game.
• 45:47
  Speaker 1: You know what I heard about Lebron James, heard about
• 45:50
  Speaker 1: What's Up. Someone told me that I don't know the
• 45:54
  Speaker 1: layout of your house or yard or whatever. But someone
• 45:57
  Speaker 1: told me that between your house and something and is
• 46:02
  Speaker 1: archery targets and a basketball whop. And someone said, if
• 46:05
  Speaker 1: they ain't shooting arrows or shooting bags, that's right, man,
• 46:11
  Speaker 1: that is right. I've got one son that's got a
• 46:14
  Speaker 1: tree stands set up like behind the basketball goal. And
• 46:17
  Speaker 1: I've got one son that is like eating up with
• 46:21
  Speaker 1: bo hunting right now, like he's probably bow hunting as
• 46:23
  Speaker 1: we speak. And my other son is uh a really
• 46:27
  Speaker 1: elite basketball player for his age, and he is he
• 46:30
  Speaker 1: is methodical, he has dedicated, he has disciplined. Ain't shooting
• 46:36
  Speaker 1: arrows or shooting bags. That's right, that's right, that's right.
• 46:42
  Speaker 1: Uh okay, So tell everybody about um, Tell about your
• 46:46
  Speaker 1: first pick um and our magical sit at the water
• 46:51
  Speaker 1: hole where I got mauled by a variety of ticks species. Um.
• 47:00
  Speaker 1: So it's it seems it's it's pretty obviously the pigs
• 47:05
  Speaker 1: like the water around here. Every water and you go
• 47:08
  Speaker 1: to is all rooted up. Should we tell people where
• 47:10
  Speaker 1: we are? No one even knows where we are at
• 47:13
  Speaker 1: we are, I can say the ranch can can? They
• 47:16
  Speaker 1: don't care? Go for it. We're we're in South Texas,
• 47:20
  Speaker 1: deep South Texas, um deep in the first home further south,
• 47:26
  Speaker 1: twelve miles from the coast, right, Yeah, we are. We're
• 47:29
  Speaker 1: close to the coast of the Gulf of Mexico. We're
• 47:32
  Speaker 1: so far south that the Gulf of Mexico is east
• 47:36
  Speaker 1: to here. Yeah, that's out south. Yea. Um, we're at
• 47:42
  Speaker 1: We're on the Yatura Hasien the Utura. I think it's
• 47:46
  Speaker 1: more about um. Yeah, it's one of it's one of
• 47:55
  Speaker 1: the greatest places ever. I think it's awesome. Um. But anyway,
• 48:00
  Speaker 1: and there's a variety of b turious this is like
• 48:01
  Speaker 1: a portion of it. Yeah. It was used to be
• 48:04
  Speaker 1: one big ranch, right, and they just got split up
• 48:07
  Speaker 1: over time. Founded in eight Yeah, they registered their cattle
• 48:12
  Speaker 1: brand in the eighteen fifties, three years ago, three years ago.
• 48:18
  Speaker 1: That's doing a great job. Great job. Well, I don't
• 48:23
  Speaker 1: know if Chris is gonna come in, and Chris is
• 48:25
  Speaker 1: gonna come I'm like setting him. I like a story
• 48:29
  Speaker 1: that has a like a like. This is a great setup.
• 48:34
  Speaker 1: This is for people with with who aren't afflicted by
• 48:36
  Speaker 1: a short attention span. Given a lot of praise, and
• 48:40
  Speaker 1: he's not done yet I like to set up. I
• 48:44
  Speaker 1: feel like I'm reading a Russian novelist right now, go on, seth.
• 48:47
  Speaker 1: I'm riveted. So Steve and I set out yesterday afternoon
• 48:53
  Speaker 1: to go look for a pig, and we, um stop
• 48:58
  Speaker 1: this spot that it's like a flooded I don't know
• 49:02
  Speaker 1: if you can call it a pond. It's like grass
• 49:05
  Speaker 1: growing in it. It's kind of like a pond, just
• 49:07
  Speaker 1: like a flooded area. Three dozen uh teal in it. Yeah,
• 49:11
  Speaker 1: a bunch of teal um killed your running around have alina. Anyway,
• 49:18
  Speaker 1: so we we go in there and check the spot,
• 49:21
  Speaker 1: and um tell everybody about the menagerie of wildlife that
• 49:24
  Speaker 1: showed up. I was gonna I was gonna work that
• 49:30
  Speaker 1: in as I fell threw them off. You can't. You
• 49:34
  Speaker 1: can't micro manage that story. I'm sorry, I'm just gonna
• 49:38
  Speaker 1: shut up. So while we set out for a pig,
• 49:43
  Speaker 1: Clay set out for cal Neil guy, try to kill
• 49:46
  Speaker 1: him with the bow. No. Sooner do we get to
• 49:48
  Speaker 1: our our little pond and we see you call Neil guy.
• 49:53
  Speaker 1: So we told Clay about that. They came and check
• 49:56
  Speaker 1: that out. Ended up not working not working out, but um,
• 50:02
  Speaker 1: they as soon as they left. We we had been
• 50:05
  Speaker 1: sitting at the pond for a little bit, just glass
• 50:07
  Speaker 1: and seeing what's coming in. Um, are you are? I
• 50:12
  Speaker 1: don't want to. I know you're doing a great job
• 50:14
  Speaker 1: and you're gonna get to all this, but you are
• 50:16
  Speaker 1: going to get to my uh my sixth cents the
• 50:22
  Speaker 1: pig would show up. I think I said something to
• 50:25
  Speaker 1: the effect of, let's just sit here, and yeah, I
• 50:29
  Speaker 1: got a good feeling about it. Yeah, if Steve had
• 50:31
  Speaker 1: a great feeling about the spot. So uh, Clay and
• 50:38
  Speaker 1: Dirt left and we, um, we just get up to
• 50:43
  Speaker 1: move locations around this pond because Steve had such a
• 50:46
  Speaker 1: good feeling about it, we were gonna stay there. And uh,
• 50:49
  Speaker 1: almost like a premonisim. We stand up to move our
• 50:55
  Speaker 1: move our location and I don't know, we made it
• 50:58
  Speaker 1: fifty yards and I look up and there's a pig
• 51:02
  Speaker 1: standing out in the water and like Yanni's dad conjured him. Yeah,
• 51:09
  Speaker 1: and this is early afternoon's evening, early after we were
• 51:14
  Speaker 1: staring at this pigless pond. We turn away from the pond,
• 51:19
  Speaker 1: look back at the pond and there's a pig in it,
• 51:22
  Speaker 1: in it and he got in there quick. Yeah, and
• 51:26
  Speaker 1: they aided Steve's master radar. That's about it. Yeah, and
• 51:32
  Speaker 1: just yeah, just set up on it, made a poor shot,
• 51:35
  Speaker 1: and then made a good shot. Pig died, and uh
• 51:42
  Speaker 1: we took it back, took it back to the canam
• 51:46
  Speaker 1: got it, and then sat there the remainder of the
• 51:49
  Speaker 1: evening because Steve still at that point felt it was
• 51:53
  Speaker 1: a great spot to sit. So y'all sat there the
• 51:56
  Speaker 1: whole rest of the night got dark. Yeah, Hey, I
• 52:00
  Speaker 1: know Steve thinks you're doing a great job in this
• 52:02
  Speaker 1: story because there's a number of things he didn't tell. Well,
• 52:06
  Speaker 1: there's a big the rest of the evening. I want
• 52:10
  Speaker 1: to know how you feel about this. Where you were
• 52:12
  Speaker 1: you happy? I could I couldn't tell from this story though. No,
• 52:16
  Speaker 1: he's not an effusive man. I was very happy. Not
• 52:20
  Speaker 1: an effusive man. I feel sorry for his girlfriend. Not
• 52:24
  Speaker 1: an affectionate effusive man. Your pump, this is your this
• 52:28
  Speaker 1: is your first hog, this yet, this is Seth. I
• 52:31
  Speaker 1: was stoved board. It had nice color. It's a nice board.
• 52:39
  Speaker 1: You know what they I'll tell you, and I know
• 52:41
  Speaker 1: he's not done, but I'm gonna tell you interesting detail
• 52:43
  Speaker 1: about uh Seth and checking out the scene. I don't
• 52:48
  Speaker 1: know why, but for some reason along half of this
• 52:50
  Speaker 1: pond there's like an old bit of hog wire fence,
• 52:52
  Speaker 1: like maybe at some point they want I don't get it.
• 52:54
  Speaker 1: Just it's like a dead end run down. Oh offense
• 53:00
  Speaker 1: didn't really make sense to me with like what six
• 53:04
  Speaker 1: inch square? Yeah, it's like it's woven wire, but like
• 53:08
  Speaker 1: it at some point it serves some purpose like sheep fence. Yeah,
• 53:12
  Speaker 1: like I think maybe to keep we'd call it hog
• 53:15
  Speaker 1: wire fans. Yeah, you're probably going to clarify how tall
• 53:19
  Speaker 1: that fence was though you're in Texas. Yeah, it was
• 53:22
  Speaker 1: just a cattle fence. It was. It was like a
• 53:24
  Speaker 1: Neil guy damn near step over, well we want everything
• 53:28
  Speaker 1: was coming over. But but the point being my as
• 53:30
  Speaker 1: I was wondering what this was, I think it's a
• 53:32
  Speaker 1: remnant of my guess, is a remnant of someone. Uh,
• 53:39
  Speaker 1: when this water hole is super dry, maybe someone at
• 53:42
  Speaker 1: one point in time wanted to keep stuff out of it.
• 53:44
  Speaker 1: I don't know, I have no idea anyhow. Seth goes
• 53:47
  Speaker 1: over there and finds but there's a big hole in it,
• 53:51
  Speaker 1: and you could come from one direction, but you can't,
• 53:53
  Speaker 1: Like there's a fence block and not dude, good jock,
• 53:55
  Speaker 1: explain this. There's a fence sort of like cutting across
• 53:58
  Speaker 1: like a third of this pond for some reason, that
• 54:00
  Speaker 1: isn't there anymore. Um, and Seth found a hole and
• 54:05
  Speaker 1: and he's like, all that boar came through this hole.
• 54:09
  Speaker 1: But when he hit the boar and it ran, he
• 54:10
  Speaker 1: forgot about his hole. Yeah, and just tried tried getting
• 54:16
  Speaker 1: through the fence, but not where the hole, not where
• 54:18
  Speaker 1: the hole was off from the hole. And now I
• 54:21
  Speaker 1: think about that. We couldn't see that hole from where
• 54:24
  Speaker 1: we were first set up because I remember glass in
• 54:27
  Speaker 1: that fence. I never saw a hole. And that pig
• 54:29
  Speaker 1: was probably while we were staying there watching the pond.
• 54:33
  Speaker 1: He was probably making his way through that hole, but
• 54:35
  Speaker 1: there was just enough stuff to where we couldn't see
• 54:38
  Speaker 1: all overgrown brush one out, but it was where did
• 54:40
  Speaker 1: he when he got hit? He just bam into that
• 54:43
  Speaker 1: fence and then died like right there. Um, So we
• 54:49
  Speaker 1: get the pig got it, And then we haven't even
• 54:51
  Speaker 1: got to the good part. Continue part. Oh, it's the coolest. Yeah,
• 54:55
  Speaker 1: this is a cool part. Um. We we go back
• 54:59
  Speaker 1: to the pond set up for the evening and we're
• 55:02
  Speaker 1: sitting there and all sorts of birds, ducks, A nice
• 55:08
  Speaker 1: white tailed buck comes out, and then um, some have
• 55:12
  Speaker 1: Alina show up and there I don't when we first
• 55:16
  Speaker 1: see him their price seventy yards away or so slowly
• 55:19
  Speaker 1: feeding towards us and uh, just slowly making their way
• 55:24
  Speaker 1: towards us, and this one decides it like he wants
• 55:28
  Speaker 1: to feed basically right where we are. And at one
• 55:34
  Speaker 1: point it was I don't know, four ft five ft
• 55:37
  Speaker 1: from the end of my boot, so you could hear
• 55:39
  Speaker 1: him going. Yeah, even I took your video. I took
• 55:45
  Speaker 1: a video of I mean, you can hear him doing
• 55:47
  Speaker 1: that on the video. Hey, where you put that thing
• 55:49
  Speaker 1: on your Instagram? Yeah? Okay, so at what if the
• 55:52
  Speaker 1: Begames signs at signs Underscore West, you should just do
• 55:55
  Speaker 1: something more simple. I've looked into it. It's just like
• 55:59
  Speaker 1: not too a simple options avail to bully you about
• 56:02
  Speaker 1: your Instagram handle. Yeah, at app signs sign Score West,
• 56:11
  Speaker 1: you will find the Havilina we're talking about going. I'll
• 56:16
  Speaker 1: put it on one of my highlights. Yeah, all the
• 56:18
  Speaker 1: Texas highlights. The best thing is Seth gets back last
• 56:21
  Speaker 1: night and he just starts talking about the Havilina, how
• 56:24
  Speaker 1: much he loves him. Ever, the best thing is what
• 56:28
  Speaker 1: he's smacking his lips. So yeah, as he's feeding towards us,
• 56:32
  Speaker 1: he like eats something, walks through steps, eat something walks
• 56:35
  Speaker 1: through steps. And we observed him eating turkey ships. He
• 56:42
  Speaker 1: is in the video. You'll see you can see like
• 56:45
  Speaker 1: a big white turkey ship, and I'm like, what is
• 56:47
  Speaker 1: he doing that? I was like, what is he eating?
• 56:49
  Speaker 1: Because he's just like love, just luxuriating, Like no, I'm
• 56:54
  Speaker 1: cleaning it up, man. And eventually, like Seth in his video,
• 56:58
  Speaker 1: you'll see his white clear his day, like a white
• 57:01
  Speaker 1: turkey ship and he just walks over and he's like, yeah,
• 57:05
  Speaker 1: just we watched him eat probably five or six piles
• 57:09
  Speaker 1: of turkey ship. Yeah, it's just like that's his that's
• 57:14
  Speaker 1: the good stuff. Yeah. Then I I was thinking. I
• 57:16
  Speaker 1: told Steve was like, if you're a turkey hunter looking
• 57:19
  Speaker 1: for a sign in an area where there's havelna, you
• 57:22
  Speaker 1: might have troubles that he's ruining all the turkey sign Yeah. Yeah,
• 57:30
  Speaker 1: uh no, that was fun. And I was gonna say
• 57:32
  Speaker 1: to you at one point when he was like right
• 57:33
  Speaker 1: off the toy of your boot because he didn't, like,
• 57:36
  Speaker 1: I don't know, we weren't moving, so he didn't. But
• 57:38
  Speaker 1: even when they got down wind from ust, say, he's whatever,
• 57:42
  Speaker 1: he have helena. As you say, aren't that normal? I've
• 57:45
  Speaker 1: seen him like usually really a wary about these, aren't.
• 57:48
  Speaker 1: I mean, I've never seen a havelena that you couldn't
• 57:50
  Speaker 1: like put a little effort into creeping up on somewhere another,
• 57:54
  Speaker 1: you know, because their vision is not great. But these
• 57:56
  Speaker 1: were like especially just like nonchalant. Oh yeah, Jesse's when
• 58:00
  Speaker 1: you got yours, that was yards. Oh yeah, I had
• 58:05
  Speaker 1: a run never mind, not related at all. Very different.
• 58:09
  Speaker 1: They very different havelena. We're holding like dead nuts still. No,
• 58:15
  Speaker 1: I mean I really I shot that havelena and then
• 58:17
  Speaker 1: realized pretty quickly that I could have gotten a lot closer. Oh,
• 58:21
  Speaker 1: I got you. They were. They were pretty ambivalent to
• 58:25
  Speaker 1: our presence, even after one had been removed. Uh. The
• 58:31
  Speaker 1: interesting thing here too, that I found is interesting is
• 58:33
  Speaker 1: that the have elena, which are a native species, and
• 58:39
  Speaker 1: the pigs don't. Uh that they intermingle. Yeah, and honestly
• 58:44
  Speaker 1: I've never seen it until yesterday. Um, when we were
• 58:47
  Speaker 1: you know, you had just shot a pig and a
• 58:50
  Speaker 1: couple more started running and we and I'm glad that
• 58:53
  Speaker 1: we were able to identify because one of those was
• 58:55
  Speaker 1: I have Alena. Have Alena and two piglets, So yeah,
• 58:59
  Speaker 1: they were they were cruising together. Yeah, when I shot
• 59:01
  Speaker 1: my pig, there was halflan there too, But I mean
• 59:05
  Speaker 1: that might have been just happenstance because I mean it's
• 59:08
  Speaker 1: a big boar. I mean, I don't know why they
• 59:10
  Speaker 1: would kind of no, he just happened to show up.
• 59:12
  Speaker 1: But was they're not adversarial to each other. Yeah, yeah,
• 59:16
  Speaker 1: but I mean like pigs and deer don't really congregate together.
• 59:18
  Speaker 1: That pigs usually run the deer off, um if there's
• 59:22
  Speaker 1: like a food source there. But I imagine the hevelins
• 59:25
  Speaker 1: and the pigs maybe tolerate each other. Pigs run white
• 59:28
  Speaker 1: tails off, they will, yes, yeah, usually there was There
• 59:34
  Speaker 1: was three deer with the pig I saw yesterday afternoon,
• 59:37
  Speaker 1: and when the pig came in, the deer became alert
• 59:42
  Speaker 1: and then just mosey away and the pig went right
• 59:44
  Speaker 1: where the deer were just kind of pushed him out. Claim.
• 59:59
  Speaker 1: The next thing I'd like to cover is could you
• 1:00:01
  Speaker 1: tell people the story of when you were a kid
• 1:00:05
  Speaker 1: it's a great story. Yeah, yeah, I can. I was, man,
• 1:00:10
  Speaker 1: I always get nervous when I get on the spot
• 1:00:13
  Speaker 1: for telling a story that I was with my cousin.
• 1:00:16
  Speaker 1: We're hunting on public land in Arkansas, and we, uh
• 1:00:20
  Speaker 1: we found an acron tree that had a bunch of
• 1:00:23
  Speaker 1: hogs on and I told my cousin, I said, let's
• 1:00:27
  Speaker 1: put up let's put up two tree stands, and let's
• 1:00:29
  Speaker 1: uh but two tree stands, let's try to kill two
• 1:00:32
  Speaker 1: hogs at the same time. And uh we did, and
• 1:00:38
  Speaker 1: two hogs came in. And the deal was is that
• 1:00:42
  Speaker 1: he was gonna shoot. I was gonna shoot a big
• 1:00:45
  Speaker 1: boar if one came in. That was my deal with him, said,
• 1:00:47
  Speaker 1: if one comes in, I'm shooting a big boar. Because
• 1:00:49
  Speaker 1: he was he he he didn't have any skin in
• 1:00:51
  Speaker 1: the game, you know, he was just the invited games.
• 1:00:53
  Speaker 1: You found the l tree well, and I was trying
• 1:00:55
  Speaker 1: that My goal was to kill a big hog. And
• 1:00:58
  Speaker 1: so we found this wide public land in Arkansas, found
• 1:01:01
  Speaker 1: a wild dropping acorns, pig sign, hang two tree stands
• 1:01:04
  Speaker 1: in the dark. Set in the stand. Thirty minutes after daylight,
• 1:01:09
  Speaker 1: a very nice tusk bore comes in. You can see
• 1:01:13
  Speaker 1: his white tusks. A sal And seven shows about his
• 1:01:18
  Speaker 1: you know, let's just say they were of you know,
• 1:01:22
  Speaker 1: decent size. Can you dwell on shows? Show? A show
• 1:01:27
  Speaker 1: is just a young hog? How have I never heard
• 1:01:29
  Speaker 1: that word till now? Don't come from the north. Probably
• 1:01:32
  Speaker 1: we don't have any well yeah, I mean yeah, you
• 1:01:35
  Speaker 1: could say pig. But a show show O U T.
• 1:01:40
  Speaker 1: Wait no, no no, no, no, no no, I'm sorry show Yeah
• 1:01:43
  Speaker 1: s h O T showed h O A T show
• 1:01:49
  Speaker 1: so real every day, really nice? Four sal and seven
• 1:01:55
  Speaker 1: shows come in and uh, we've we could have done
• 1:01:58
  Speaker 1: this a couple of times. Incidental. Why would the boar
• 1:02:01
  Speaker 1: be with the side that was I don't see that
• 1:02:04
  Speaker 1: real common She's probably in heat. Yeah, those shows were
• 1:02:07
  Speaker 1: probably of sized about to be weaned, you know. And
• 1:02:12
  Speaker 1: so the board comes in, and what you do when
• 1:02:14
  Speaker 1: you're trying to get a double on a boat kill.
• 1:02:16
  Speaker 1: It's real interesting because we needed both hogs as we
• 1:02:19
  Speaker 1: turned just right at the same time. So we both
• 1:02:21
  Speaker 1: draw and you know, he would go hogs good and
• 1:02:26
  Speaker 1: I would go wait, wait, wait, wait wait wait? How
• 1:02:29
  Speaker 1: far a part of these two stands were side by
• 1:02:32
  Speaker 1: side block off. I thought you were side by side,
• 1:02:38
  Speaker 1: and so you know, his pig would turn can I
• 1:02:41
  Speaker 1: uh the old double up the old double up off
• 1:02:44
  Speaker 1: and leaves that no one get nothing. Yeah, yeah, yeah,
• 1:02:50
  Speaker 1: and so the pig, you know, we we went back
• 1:02:53
  Speaker 1: and forth probably three or four times, and finally both
• 1:02:56
  Speaker 1: of them turned just right, and so fuck we we
• 1:03:00
  Speaker 1: we knew what we're gonna do. We're gonna shoot on three,
• 1:03:02
  Speaker 1: you know, one two shoot. You know, a guy rode in, um,
• 1:03:08
  Speaker 1: a military sniper wrote in and they have like a
• 1:03:10
  Speaker 1: thing they do like you're going like um, like I
• 1:03:16
  Speaker 1: say red, no if I'm good, I go green. Okay,
• 1:03:21
  Speaker 1: I go green. You go red if you're no good,
• 1:03:26
  Speaker 1: And there's a there's a cadence to it. So I
• 1:03:28
  Speaker 1: go green, you're red, Then you go green, and then
• 1:03:31
  Speaker 1: it's like I go green red, and then somehow like
• 1:03:36
  Speaker 1: I go green, I say green, you say green, and
• 1:03:39
  Speaker 1: then there's a thing and then it's shoot or something
• 1:03:44
  Speaker 1: to that effect. I can't remember this situation. He was
• 1:03:46
  Speaker 1: suggesting that for these situations, this situation that is the
• 1:03:49
  Speaker 1: weak link of the plan. I mean, you know, you
• 1:03:53
  Speaker 1: gotta have this dial before this works. But we had
• 1:03:56
  Speaker 1: it pretty dialed, and so finally they turned just right.
• 1:03:59
  Speaker 1: And I mean, these pigs are like ten yards from us,
• 1:04:01
  Speaker 1: and we're probably eighteen feet in the air. Maybe maybe
• 1:04:04
  Speaker 1: look we're probably fifteen ft. We both shoot back. I
• 1:04:09
  Speaker 1: hit the board right behind the shoulder. I was like
• 1:04:11
  Speaker 1: nineteen and I can give some archery intail after this.
• 1:04:15
  Speaker 1: But I hit this pig right where I'm am and
• 1:04:17
  Speaker 1: right behind the shoulder. My cousin misses. Okay, he misses
• 1:04:20
  Speaker 1: the south, and uh, you know, my pig does just
• 1:04:23
  Speaker 1: what you think he'd do. He kind of squalled and
• 1:04:25
  Speaker 1: just they take off well directly. You know. We're high five,
• 1:04:30
  Speaker 1: and I'm like, oh man, I'm sorry you missed. He's
• 1:04:33
  Speaker 1: like awesome shot, you know, directly. And and I told
• 1:04:38
  Speaker 1: the story yesterday instead it was an hour. It may
• 1:04:40
  Speaker 1: have been fifteen minutes, some period of time extended. And
• 1:04:44
  Speaker 1: we hear pigs grunting, and so yeah, we hear pigs grunting,
• 1:04:52
  Speaker 1: and I go mad. There's some pigs coming back in here,
• 1:04:55
  Speaker 1: and we look up and it's the south and the
• 1:04:57
  Speaker 1: seven shows coming right back in, same ones, exact same ones.
• 1:05:02
  Speaker 1: And so we've already killed. We've already got a big
• 1:05:04
  Speaker 1: board that we've got to go track and my cousin.
• 1:05:07
  Speaker 1: You know, he didn't, he wasn't too worried about it.
• 1:05:09
  Speaker 1: And I said, why don't you just shoot one of
• 1:05:11
  Speaker 1: those shots and you can just take it home and
• 1:05:13
  Speaker 1: be good eating. Shoot one of those showts. So he
• 1:05:17
  Speaker 1: rears back and shoots that showed and he hits. He
• 1:05:25
  Speaker 1: hits right in the butt. Okay, the pig starts squealing,
• 1:05:30
  Speaker 1: I mean, just absolute to him. How seth squeal audio experience.
• 1:05:40
  Speaker 1: Hog has a very you know, they're that's a good. Yeah,
• 1:05:45
  Speaker 1: pig starts squealing. Pigs starts squealing in a in a
• 1:05:50
  Speaker 1: in all pigs boar styles have a strong protective mechanism,
• 1:05:53
  Speaker 1: I mean, like a fight response to protecting they're young.
• 1:05:57
  Speaker 1: So the sald just starts spinning circles around pig, trying
• 1:06:00
  Speaker 1: to figure out what's hurting it, you know, and nothing happens.
• 1:06:04
  Speaker 1: The pig just keeps squealing. Well, finally, I mean we're
• 1:06:07
  Speaker 1: you know, this is just chaos, you know, and the
• 1:06:10
  Speaker 1: pig is not going anywhere though directly we hear I
• 1:06:14
  Speaker 1: hear a noise that I had never heard of my life. Yeah,
• 1:06:21
  Speaker 1: it was. It wasn't a grunt, I mean, it was
• 1:06:23
  Speaker 1: an aggressive just that's yea, and I hear something. I
• 1:06:32
  Speaker 1: hear something crashing up the mountain and I look up
• 1:06:36
  Speaker 1: and there is another big hog, big teeth, big hair.
• 1:06:42
  Speaker 1: I mean, just like, holy cow, here here comes another one.
• 1:06:45
  Speaker 1: I grabbed another era. I said, I'm gonna shoot that sucker.
• 1:06:48
  Speaker 1: He came in and gave the one of the most
• 1:06:52
  Speaker 1: awesome displays I've ever seen in the wild, you know,
• 1:06:56
  Speaker 1: out in the wilderness of a of an animal. I mean,
• 1:06:58
  Speaker 1: he came in to kill something. He came in to
• 1:07:01
  Speaker 1: fight whatever was hurting that show. And he comes in
• 1:07:04
  Speaker 1: bouncing around looking for whatever it is, and I rare
• 1:07:07
  Speaker 1: back and I just put it right where I did
• 1:07:10
  Speaker 1: on the other one. Fu fam nails him and he
• 1:07:14
  Speaker 1: doesn't even run off for a second, like he thinks,
• 1:07:17
  Speaker 1: whatever's got that show, it's now got me. And he
• 1:07:19
  Speaker 1: spends circles looking for what's hurting him, and finally he
• 1:07:22
  Speaker 1: realized something's bad wrong, and he takes off down the mountain.
• 1:07:27
  Speaker 1: By this time, the show is is is expired. All
• 1:07:32
  Speaker 1: the pigs cleared out, and me and my cousin are
• 1:07:34
  Speaker 1: high five, and you know, I was like, man, I
• 1:07:36
  Speaker 1: just killed two big boars, ten ring them, and he's
• 1:07:40
  Speaker 1: like man, I got this show. I mean, we're excited
• 1:07:42
  Speaker 1: that we get out of the tree and I go, Man,
• 1:07:45
  Speaker 1: which one should we track first? We track, you know,
• 1:07:48
  Speaker 1: and obviously we tracked the first one that I shot.
• 1:07:51
  Speaker 1: So we start blood trailing. Good blood from the start, Man,
• 1:07:55
  Speaker 1: start blood trailing down the mountain, and the and the
• 1:07:59
  Speaker 1: blood trail starts to suspiciously make a make a hook
• 1:08:03
  Speaker 1: and starts kind of going back towards the towards the
• 1:08:06
  Speaker 1: tree stand, and I go, huh, he didn't go where
• 1:08:09
  Speaker 1: I thought he'd go. And then that blood trail comes
• 1:08:12
  Speaker 1: right back up to the tree stand. And I shot
• 1:08:15
  Speaker 1: the same pig twice. That was at eight o'clock in
• 1:08:20
  Speaker 1: the morning. We go to blood trailing that hog. He
• 1:08:24
  Speaker 1: made a second loop and almost went the second part
• 1:08:28
  Speaker 1: of the trail paralleled like that. We jumped that hog
• 1:08:31
  Speaker 1: alive at three o'clock in the afternoon in a pine thicket.
• 1:08:34
  Speaker 1: I jumped him and he was probably four yards in
• 1:08:36
  Speaker 1: front of me, and there was a pool of blood
• 1:08:38
  Speaker 1: about as big as a tea spoon in his bed.
• 1:08:41
  Speaker 1: And here here's the here's what you can learn from it. Okay,
• 1:08:44
  Speaker 1: this was back when the mechanical broadheads were just getting started,
• 1:08:49
  Speaker 1: and me and Dad were using wasp jackhammers and for
• 1:08:52
  Speaker 1: white tails they were incredible, incredible, So I was I
• 1:08:56
  Speaker 1: was shooting a sixty five pound high country uh with
• 1:09:00
  Speaker 1: wasp mechanical broadheads, which is just a bad thing. Well,
• 1:09:04
  Speaker 1: because these these expandable heads are designed to give you know,
• 1:09:09
  Speaker 1: in a in a situation where you're trying to kill
• 1:09:11
  Speaker 1: an animal with a bow, an expandable broad head opens
• 1:09:14
  Speaker 1: when it hits the animal, the blades extend and it
• 1:09:17
  Speaker 1: sucks up a lot of the momentum energy of the arrow.
• 1:09:21
  Speaker 1: So it it's not it doesn't penetrate as well. You know,
• 1:09:25
  Speaker 1: two blade broadheads prioritize penetration, Uh, expandable head prioritizees cutting diameter.
• 1:09:33
  Speaker 1: And so basically I hit that board right behind the shield,
• 1:09:36
  Speaker 1: which seth and I we all saw the card lige
• 1:09:39
  Speaker 1: shields that these big boars have, which is the way
• 1:09:42
  Speaker 1: they protect themselves. When just smacked him, I mean right
• 1:09:45
  Speaker 1: behind the shoulder. I mean it would have tendering to
• 1:09:47
  Speaker 1: a white tail, and uh, I got I mean a
• 1:09:52
  Speaker 1: fair amount of penetration. I mean he ran off with
• 1:09:54
  Speaker 1: air sticking out of him, you know. Um and uh,
• 1:09:58
  Speaker 1: but that that shields sucked the wind it out of
• 1:10:00
  Speaker 1: that broad Yeah, I just didn't get any penetry. And
• 1:10:02
  Speaker 1: this is a big hog. This is a at least
• 1:10:04
  Speaker 1: a two fifty pound hogs now, and I had the
• 1:10:07
  Speaker 1: exact same thing happened on a much much bigger hog
• 1:10:11
  Speaker 1: when I was seventeen. Did you recover that hog? No,
• 1:10:15
  Speaker 1: I learned real quick. At three. I had three incidences
• 1:10:19
  Speaker 1: with mechanical heads and then all of a sudden we're like, oh,
• 1:10:21
  Speaker 1: you can't shoot those with hogs. So well, last night
• 1:10:26
  Speaker 1: Clay uh was sitting there waiting. Yeah, pig came to
• 1:10:30
  Speaker 1: a water hole and he went up and deliberately shot
• 1:10:34
  Speaker 1: it back behind the shield. Yeah. Well so and we
• 1:10:37
  Speaker 1: went after dark and found that thing dead I don't
• 1:10:39
  Speaker 1: know fifty yards. Yeah, you know, somebody asked me today,
• 1:10:44
  Speaker 1: and I'll to be honest with you, I don't know
• 1:10:46
  Speaker 1: the answer to it. Why did that pig die so quick?
• 1:10:49
  Speaker 1: All I know is that, well, the story was is
• 1:10:52
  Speaker 1: that this pig came into a water hole. We were
• 1:10:54
  Speaker 1: hunting some nil guy. We had nil goat on the
• 1:10:57
  Speaker 1: pond that we were hunting. While the neil guy were there,
• 1:11:02
  Speaker 1: they were out of range and the nil guy are
• 1:11:04
  Speaker 1: extremely spooky, wary critters, and a pig came walking down
• 1:11:11
  Speaker 1: to the pond in between us and the nil guy.
• 1:11:13
  Speaker 1: We decided to do a soft spook on the nil
• 1:11:15
  Speaker 1: guy because to try to go stalk this pig, because
• 1:11:19
  Speaker 1: the nil guy I wasn't gonna kill. I just didn't
• 1:11:21
  Speaker 1: think we'd get to him. And so, yeah, I was
• 1:11:24
  Speaker 1: getting dark quick, and so I took my hat off
• 1:11:26
  Speaker 1: and just kind of waved it like this, and those
• 1:11:29
  Speaker 1: nil guys, you know, saw us, and then we just
• 1:11:32
  Speaker 1: kind of started moving away from the nil guy and
• 1:11:36
  Speaker 1: they just kind of trotted off, and then we turned
• 1:11:39
  Speaker 1: and went just right to this pig and he was
• 1:11:41
  Speaker 1: just in the perfect spot to be stalked. I got
• 1:11:44
  Speaker 1: to within probably fourteen yards of the pig. His his
• 1:11:47
  Speaker 1: butt was facing me. The wind is in my face,
• 1:11:50
  Speaker 1: and I mean I pretty much just walked up to
• 1:11:52
  Speaker 1: this thing. I got within fourteen yards of it. On
• 1:11:55
  Speaker 1: the ground, it turns broadside, perfectly broadside, and uh ah,
• 1:12:02
  Speaker 1: aimed back at least a foot from the shoulder and
• 1:12:06
  Speaker 1: just put it right through. I mean, it was I
• 1:12:10
  Speaker 1: would have thought it got liver, but I'm not even
• 1:12:12
  Speaker 1: sure that it did. But I mean, how far the
• 1:12:13
  Speaker 1: pig runs, Steve, he went fifty yards was dead or
• 1:12:17
  Speaker 1: and dead. Yeah, so what killed that pig? I'm not
• 1:12:22
  Speaker 1: entirely sure. I mean that because I mean the the
• 1:12:26
  Speaker 1: from the diph ram forward with lung's heart wasn't even touched.
• 1:12:31
  Speaker 1: But he went down quick and he didn't bleed a drop.
• 1:12:34
  Speaker 1: I mean, he didn't even have that much blood in
• 1:12:35
  Speaker 1: this cavity when we got it him. Kind of a mystery.
• 1:12:38
  Speaker 1: But did you guys ever figure what killed your big
• 1:12:42
  Speaker 1: bucks so quick? Is waszard like a theory? Well, now
• 1:12:46
  Speaker 1: that that one's easier, we can get it, we can
• 1:12:50
  Speaker 1: talk about. But I mean that was just a cavity shot.
• 1:12:54
  Speaker 1: I mean, like if you're shooting an animal and you're
• 1:12:57
  Speaker 1: projectile point of whatever you're shooting is getting inside, you know,
• 1:13:01
  Speaker 1: on the north side of the diaphragm, which the diaphragm
• 1:13:04
  Speaker 1: is like the muscle that is behind the lungs and
• 1:13:08
  Speaker 1: heart that separates it from the gut. If you're poking
• 1:13:11
  Speaker 1: something inside of there, I think you cut the hoses
• 1:13:15
  Speaker 1: coming out of the heart. Yeah. With the deer, we're
• 1:13:17
  Speaker 1: talking about a different animal. Now you hit the lungs too.
• 1:13:21
  Speaker 1: On the deer, Yeah, I was looking at the long
• 1:13:23
  Speaker 1: there was. He lost blood blood pressure pretty quick. Yes,
• 1:13:26
  Speaker 1: he went down super quick. Tell people about the um
• 1:13:33
  Speaker 1: the I think it's called the Jesse Griffiths to cut
• 1:13:38
  Speaker 1: three strip boar hide skinning method. Skinning. Yeah, on these
• 1:13:43
  Speaker 1: big boars where you get down, you know, behind the
• 1:13:45
  Speaker 1: shoulder where you got that that shield and that high
• 1:13:49
  Speaker 1: when you're pulling it down, we'll start to hang up
• 1:13:51
  Speaker 1: and it kind of it'll just it'll stick up at
• 1:13:53
  Speaker 1: an angle. Explain the shield. It's a it's it's this
• 1:13:58
  Speaker 1: kind of I don't want to call it fat. It's
• 1:14:00
  Speaker 1: not Fat's not cartilage. It's this it's very rubbery, dense
• 1:14:04
  Speaker 1: um subcutaneous layer. And I've seen it up to maybe
• 1:14:09
  Speaker 1: four inches thick. It's like freaking raw hide. Man. It's
• 1:14:13
  Speaker 1: like it's tough. It's tough on everything. It's tough on bullets, stuff,
• 1:14:17
  Speaker 1: on arrows. I don't hand knives. I don't handle enough
• 1:14:19
  Speaker 1: pigs where I forget about it. Yeah, like every whatever
• 1:14:23
  Speaker 1: years and I go to skin and boarl, I'm like,
• 1:14:25
  Speaker 1: holy shit, what is this stuff? Yeah, it's kinds different too.
• 1:14:30
  Speaker 1: I mean some are worse than others. You see, you
• 1:14:32
  Speaker 1: can see them like real bad on some and I
• 1:14:34
  Speaker 1: mean I think a lot of it. Like like Clay
• 1:14:36
  Speaker 1: was saying, it's like, you know, they fight a lot,
• 1:14:37
  Speaker 1: and they go head to head, and so they're hitting
• 1:14:39
  Speaker 1: each other's shoulders with their with their cutters. You know,
• 1:14:44
  Speaker 1: that's where those you know, when they go when they
• 1:14:46
  Speaker 1: bump head to head, that's where they're hitting is right
• 1:14:48
  Speaker 1: there in their shoulders. So they've developed it's almost like
• 1:14:51
  Speaker 1: a scar tissue. Um it's just very thick, dense. It's
• 1:14:56
  Speaker 1: I mean, it's like if it was you know, I
• 1:14:59
  Speaker 1: would like an it to like rubber, like a real
• 1:15:01
  Speaker 1: thick sheet of rubbers. It's very hard. But when you're
• 1:15:05
  Speaker 1: skinning it, it's just the high just it makes it
• 1:15:08
  Speaker 1: stand at an angle. And so if you are if
• 1:15:11
  Speaker 1: you're looking at the hog, and so you got it
• 1:15:13
  Speaker 1: hanging by its back legs with its back to you,
• 1:15:17
  Speaker 1: not its belly, but it's back to you, you separate
• 1:15:19
  Speaker 1: that high into three strips, three vertical strips, and what
• 1:15:25
  Speaker 1: that does is take some of that pressure off and
• 1:15:27
  Speaker 1: then you're able to just skin those strips out individually
• 1:15:30
  Speaker 1: from the hind legs all the way to the head.
• 1:15:33
  Speaker 1: Like imagine that you made your gutting incision. Yeah, but
• 1:15:37
  Speaker 1: then you turn them and do a gutting incision down
• 1:15:40
  Speaker 1: either loin. Yeah yeah, down the outside of either loin.
• 1:15:44
  Speaker 1: So now it's like he's slit crotch to throw, but
• 1:15:49
  Speaker 1: now he's slit like whatever the hill. Yeah, it's like
• 1:15:52
  Speaker 1: three three sections the left side, the right side, and
• 1:15:55
  Speaker 1: then just right down the back. Uh you know, along
• 1:15:59
  Speaker 1: a little bit wider in the backstraps. But I mean
• 1:16:01
  Speaker 1: it doesn't really matter. It's not a science tip. But
• 1:16:03
  Speaker 1: what you're doing is just alleviating that pressure a little bit,
• 1:16:05
  Speaker 1: and you're and then you're able to push down apply
• 1:16:08
  Speaker 1: downward pressure with your non cutting hand while you're skinning,
• 1:16:11
  Speaker 1: and just get that knife and just do it stripped
• 1:16:13
  Speaker 1: by strip. It makes a world of difference. Yeah, it's
• 1:16:15
  Speaker 1: a lot easier. It's a good trick, you know, for
• 1:16:18
  Speaker 1: those that want to clean a big boar. It's not
• 1:16:20
  Speaker 1: not for everybody. But I think all the boars that
• 1:16:22
  Speaker 1: we got this uh this trip, they seem to be
• 1:16:25
  Speaker 1: pretty good. They smelled real good. I think they're gonna
• 1:16:28
  Speaker 1: eat well or any better. Probably that south the skinniest
• 1:16:32
  Speaker 1: pig I've ever seen in my life. Uh, keep telling
• 1:16:36
  Speaker 1: everybody about your book, your hog book. Yeah, yeah, it's Uh,
• 1:16:39
  Speaker 1: can I endorse it first or you gonna endorse it
• 1:16:41
  Speaker 1: after you tell everybody? I mean, I don't know if
• 1:16:43
  Speaker 1: you want it doors. I mean, well, I'll say this that, Um,
• 1:16:51
  Speaker 1: I feel like you you probably this is this is
• 1:16:54
  Speaker 1: gonna be This is a bold but fair statement. There's
• 1:16:57
  Speaker 1: probably no one that knows more about wild wild hog cooking, right,
• 1:17:04
  Speaker 1: there's probably no one that knows more about cooking wild
• 1:17:06
  Speaker 1: hogs in you. I mean, on the face of the earth.
• 1:17:08
  Speaker 1: I doubt that. Um, who who I mean, I don't
• 1:17:11
  Speaker 1: know who that person is. Probably you know, some some
• 1:17:15
  Speaker 1: old old guy. Because you deal with them. You deal
• 1:17:17
  Speaker 1: him as a hunter, you deal with him as a
• 1:17:19
  Speaker 1: professional chef. You buy the sons of bitches, you sell
• 1:17:23
  Speaker 1: the sons of bitches. It's true. I enjoyed you. I mean,
• 1:17:27
  Speaker 1: I'm stealing it. You called me the hog apologist. Yeah,
• 1:17:31
  Speaker 1: I love that. I love well. Yeah, Jesse had criticized
• 1:17:34
  Speaker 1: one of our pigs, and I'm like, if Jesse criticizes
• 1:17:36
  Speaker 1: a pig, it's got real problems. Yeah, because he celebrates
• 1:17:41
  Speaker 1: as I try to make a case for him. I
• 1:17:43
  Speaker 1: love him. I love those things. That South. I felt
• 1:17:48
  Speaker 1: I felt a little bad for that South, Like, you know,
• 1:17:51
  Speaker 1: she was out at noon, and I just I mean,
• 1:17:54
  Speaker 1: I have a real I have a real soft spot
• 1:17:56
  Speaker 1: for all animals. I mean I really do. I still do.
• 1:17:58
  Speaker 1: I get sad. And I felt a little add for
• 1:18:00
  Speaker 1: that South, even though actively endorsed you killing her. But
• 1:18:06
  Speaker 1: I just I feel, like, you know, it's like, it's
• 1:18:08
  Speaker 1: such a tough life to be a female wild pig.
• 1:18:12
  Speaker 1: I mean, she's down to two piglets, who knows how
• 1:18:14
  Speaker 1: many she started out with. And I and I'm gonna
• 1:18:17
  Speaker 1: I'm gonna project this. I assume that you hate the
• 1:18:20
  Speaker 1: personification of animals, but I'm gonna do this anyway. Um,
• 1:18:24
  Speaker 1: but I imagine anthro morphs. Yes, yes, So, I mean
• 1:18:28
  Speaker 1: at some point yesterday, those piglets were like, Mommy, we
• 1:18:31
  Speaker 1: want to go. We want to go getting the mud
• 1:18:33
  Speaker 1: by the pond. And she's like, it's noon, we can't
• 1:18:36
  Speaker 1: go to the pond. And they're like, we want to go,
• 1:18:37
  Speaker 1: and say finally annoyed her until she went to the pond.
• 1:18:40
  Speaker 1: I don't think it's actually happened. I don't think this
• 1:18:43
  Speaker 1: actually happened there. And she goes to the the damn pond.
• 1:18:47
  Speaker 1: And you know it was I mean strong anthrophis I
• 1:18:54
  Speaker 1: think that that did happen. Yeah, and they went where
• 1:18:56
  Speaker 1: daddy Daddy not love us playing on. Maybe he had
• 1:19:00
  Speaker 1: the pond, and so they went to the pond. And
• 1:19:05
  Speaker 1: you know, and now they you know, those snotty little piglets,
• 1:19:09
  Speaker 1: you know, now they're orphans. Anyway, it's everything he's saying.
• 1:19:15
  Speaker 1: It's so true. They had to go. They just wanted
• 1:19:18
  Speaker 1: some whatever that was in the mud that well, we
• 1:19:20
  Speaker 1: tried to get them too, or that. I endorsed that heavily.
• 1:19:26
  Speaker 1: You know. Uh. In fact, in our pasta last night,
• 1:19:28
  Speaker 1: we a that was a six pound pig that was
• 1:19:31
  Speaker 1: in there. Yeah, live weight. Yeah. Uh So, I mean
• 1:19:36
  Speaker 1: I endorsed the taking of all hogs. I still have
• 1:19:39
  Speaker 1: a little bit of a sauce PoTA, but I mean
• 1:19:42
  Speaker 1: back to the notion, I mean, I appreciate that, and
• 1:19:43
  Speaker 1: I'm I I like celebrating pigs, and I appreciate what
• 1:19:47
  Speaker 1: they are as far as as a resource. And I
• 1:19:50
  Speaker 1: think that people they underutilize them. And and uh, I
• 1:19:54
  Speaker 1: mean I like I said, I think we need to
• 1:19:57
  Speaker 1: kill um a vast majority of them. And I support that.
• 1:20:01
  Speaker 1: But at the same time, uh, maintaining some respect for
• 1:20:04
  Speaker 1: them as animals. That's super important. But I love looking
• 1:20:09
  Speaker 1: at each individual hog and you know, doing the assessments,
• 1:20:12
  Speaker 1: you know, and all the boards look good. That Sally, Yeah,
• 1:20:15
  Speaker 1: she was most drawn down, Uh pig I've ever seen
• 1:20:19
  Speaker 1: she was. She was just skin and bones. You know
• 1:20:21
  Speaker 1: how we did the where where you can go to
• 1:20:24
  Speaker 1: signs Underscore West and see the Heavelina eating Turkey ship
• 1:20:28
  Speaker 1: under Seth booty. Uh, if you go to at Steven Ronnella,
• 1:20:32
  Speaker 1: I will post a episode of my new show called
• 1:20:36
  Speaker 1: Jesse Griffith's Is Your Hog, And it's Jesse grif Is
• 1:20:42
  Speaker 1: giving Clay a walk through of his hog and what
• 1:20:44
  Speaker 1: he could expect from a culinary perspective. Now, I like it,
• 1:20:49
  Speaker 1: and I think I'm getting real good at it, and
• 1:20:51
  Speaker 1: I mean, well that's that's okay. Well, But to come
• 1:20:53
  Speaker 1: full circle of the book, that's what the book is about,
• 1:20:56
  Speaker 1: is that, you know, people will come to me and
• 1:20:58
  Speaker 1: they're like, what's your favorite recipe for a Farrell hawg
• 1:21:00
  Speaker 1: And it's I mean, I try not I'm not not
• 1:21:03
  Speaker 1: trying to be angry or annoyed by that, but it's
• 1:21:06
  Speaker 1: like that's that's a that's a tough question right there.
• 1:21:08
  Speaker 1: It's like, well, how big is your pick? Did you
• 1:21:10
  Speaker 1: just shoot a three hundred and twenty five pound bore
• 1:21:13
  Speaker 1: or did you just shoot an eighteen pounds show? There's
• 1:21:16
  Speaker 1: a huge difference in how you're gonna show show or guilt. Uh,
• 1:21:22
  Speaker 1: it's a big difference in how you're gonna treat those
• 1:21:25
  Speaker 1: two animals. And I think that a lot of the
• 1:21:28
  Speaker 1: problems that people have with with cooking, a lot of
• 1:21:30
  Speaker 1: failures that they have, is because they want to do
• 1:21:32
  Speaker 1: a one size fits all approach to all those hawks. Therefore,
• 1:21:36
  Speaker 1: what's your recipe for farrell hog? If there's there's you know,
• 1:21:39
  Speaker 1: what what does the hog look like? And how can
• 1:21:42
  Speaker 1: you frame that in a way? So but you're not
• 1:21:45
  Speaker 1: getting overtly technical or just talking over people, or or
• 1:21:50
  Speaker 1: just making it just a hassle to discern the qualities
• 1:21:54
  Speaker 1: of a hog. So we when we did the book,
• 1:21:56
  Speaker 1: we broke it down into four categories. It's a small hog,
• 1:21:59
  Speaker 1: it's a medium hog, it's a large sow and a
• 1:22:01
  Speaker 1: large bore. That's interesting, do different different butchery diagrams? Uh, Well,
• 1:22:07
  Speaker 1: you know, step by step for all four of those pigs.
• 1:22:11
  Speaker 1: Like how to break that down? And then each one
• 1:22:13
  Speaker 1: of those is followed by a substantial amount of recipes
• 1:22:16
  Speaker 1: that are mostly gonna work for that category of hawk. Now, granted,
• 1:22:21
  Speaker 1: you can make sausage out of any hog, so but
• 1:22:24
  Speaker 1: well we did. We try to put the recipes with
• 1:22:26
  Speaker 1: the appropriate size, and so it's kind of a field
• 1:22:29
  Speaker 1: guide textbook. So now and people like, what's your favorite
• 1:22:33
  Speaker 1: recipe for feril hog? And they could be like, well,
• 1:22:34
  Speaker 1: I just shot a very fatty South. Good best thing
• 1:22:38
  Speaker 1: you can do, you know, food wise, And then then
• 1:22:41
  Speaker 1: you can open up the chapter's fatty South, and you know,
• 1:22:43
  Speaker 1: I think you are the guys that will do when
• 1:22:44
  Speaker 1: you publish this print is do color coded tabs? We did?
• 1:22:48
  Speaker 1: You did? I didn't know. I didn't know you had
• 1:22:51
  Speaker 1: physical print. I mean, it's in the works. When you
• 1:22:54
  Speaker 1: look at the book, I can't the end pages. You'll
• 1:22:57
  Speaker 1: see the different what's the title of the book? The
• 1:23:00
  Speaker 1: hog Book? Pretty apologist but now it's thought out yet
• 1:23:05
  Speaker 1: we're still we just like you gotta tell everybody about
• 1:23:07
  Speaker 1: this whole deal to Yeah, we launched kickstarter. We're self
• 1:23:09
  Speaker 1: publishing it. So we did a Kickstarter. Um, we reached
• 1:23:13
  Speaker 1: our goal. Um, took us eleven days. We got there. Yeah,
• 1:23:17
  Speaker 1: so what do people need to do now to support
• 1:23:19
  Speaker 1: I'll point out this Jesse got torn. COVID has torn
• 1:23:22
  Speaker 1: Jesse a new one, Yes, sir, I mean I haven't
• 1:23:25
  Speaker 1: got the COVID. But saying in your business, the situation
• 1:23:29
  Speaker 1: has been rough. Yes, yeah, like you had you had
• 1:23:31
  Speaker 1: a restaurant, you had to shut a restaurant down from
• 1:23:35
  Speaker 1: COVID lockdowns. You had like greatly like basically almost closed
• 1:23:40
  Speaker 1: your other restaurant except for some outside dining. It's just
• 1:23:43
  Speaker 1: been a wreck. Yeah, but you're plowing ahead with this book,
• 1:23:46
  Speaker 1: which is good. You know, I think we're gonna be okay.
• 1:23:49
  Speaker 1: You know, we're just we're just fighting it out, you know,
• 1:23:51
  Speaker 1: and uh, I'm just hopeful at this point. But yeah,
• 1:23:55
  Speaker 1: I mean the book has been in the works for
• 1:23:56
  Speaker 1: literally a decade, Like we have been working on this
• 1:23:59
  Speaker 1: ever since we published the first book. We had actually
• 1:24:01
  Speaker 1: started work on this prior to that being published, and
• 1:24:04
  Speaker 1: that came out in two thousand and twelve. So so
• 1:24:08
  Speaker 1: the Kickstarter deals, people could kick down and presumably they
• 1:24:10
  Speaker 1: get a book when it comes out. Yeah, there's different packages.
• 1:24:13
  Speaker 1: There's one book, two book, three books, there's you know,
• 1:24:15
  Speaker 1: we sold a butchery class. We sold there's hats, some
• 1:24:19
  Speaker 1: nice first Light hats with the Hog book logo on them.
• 1:24:23
  Speaker 1: Where can they get that head? I had a guy
• 1:24:25
  Speaker 1: messaged me yesterday about your hat. The Kickstarter. Now, I mean,
• 1:24:29
  Speaker 1: just because we met our goal didn't mean we can't
• 1:24:31
  Speaker 1: keep going. Definitely would like to keep going. So can
• 1:24:33
  Speaker 1: people at this I don't know when we're gonna releases soon,
• 1:24:36
  Speaker 1: presumably people can still go support the book and get
• 1:24:39
  Speaker 1: the book. Yeah, I think we've got maybe fifteen twenty
• 1:24:42
  Speaker 1: days left on the Kickstarter. So then what do they do?
• 1:24:44
  Speaker 1: Can they pre order? Uh? Well, probably won't have pre
• 1:24:47
  Speaker 1: orders ready until we physically print the book, So there's
• 1:24:50
  Speaker 1: nothing people can do right now to help Kickstarter. And
• 1:24:52
  Speaker 1: then got a Kickstarter you said you're gonna shut it down. Well,
• 1:24:55
  Speaker 1: the Kickstarter shuts itself down. We have forty five day
• 1:24:57
  Speaker 1: campaign and I think we're we're probably thirty days in
• 1:25:03
  Speaker 1: if I remember correctly. Uh. And then after that, I mean,
• 1:25:06
  Speaker 1: we're going to get the book printed, and so it
• 1:25:08
  Speaker 1: should be available and we're self distributing everything and self publishing,
• 1:25:13
  Speaker 1: and so should be available around March. Fingers crossed and
• 1:25:17
  Speaker 1: then they can do it. Then we've got there's websites
• 1:25:19
  Speaker 1: and stuff, and so you can contact us the hog book,
• 1:25:22
  Speaker 1: the hog Book may yeah like that damn book. Yeah, Yeah,
• 1:25:26
  Speaker 1: it's pretty cool. I'm proud of it. Hundred and fifteen recipes,
• 1:25:30
  Speaker 1: there's pretty a lot of good pictures, I guess. Well,
• 1:25:33
  Speaker 1: so I'm partners in this book with the photographer who
• 1:25:36
  Speaker 1: did a field and so he and one of the
• 1:25:40
  Speaker 1: great things about self publishing is that we get to
• 1:25:44
  Speaker 1: do whatever content we want. Well. First off, self publishing
• 1:25:47
  Speaker 1: enables us to do any kind of gore that we want,
• 1:25:50
  Speaker 1: like I mean, for lack of a better term, to
• 1:25:52
  Speaker 1: show what really what's happening in butcher in process, absolutely
• 1:25:55
  Speaker 1: I mean, and then without any kind of editorial issues,
• 1:25:59
  Speaker 1: like if I want a picture of skinned out pig's
• 1:26:02
  Speaker 1: head in there, it's going in yeah. And then but
• 1:26:04
  Speaker 1: also speaking to that, we can put as many photos
• 1:26:07
  Speaker 1: in there as we want. And the picture I want
• 1:26:09
  Speaker 1: to see what I want to see, a full, full vertical,
• 1:26:15
  Speaker 1: full vertical picture of you with an apron on holding
• 1:26:19
  Speaker 1: that big that big butcher knife you've got in your mallet,
• 1:26:24
  Speaker 1: standing beside a big half skinned wild hog with like
• 1:26:28
  Speaker 1: a cool background. We're bringing fullion. That's the vision of
• 1:26:32
  Speaker 1: the photo right there. If they yeah, I already took
• 1:26:35
  Speaker 1: that photo. Yeah, can you make this whole I'm getting
• 1:26:39
  Speaker 1: stressed out about something. Can you make this whole Kickstarter thing?
• 1:26:42
  Speaker 1: Like keep going or something other thing? Keep going? Because
• 1:26:46
  Speaker 1: no one's gonna be here's the thing. We're wasting our
• 1:26:48
  Speaker 1: breath because people are gonna remember to go buy the
• 1:26:50
  Speaker 1: damn book in March. Well, I mean, they'll be more promotion.
• 1:26:54
  Speaker 1: We'll get back in front of people, they'll be able
• 1:26:57
  Speaker 1: to pre order. He's not doing pre order. We're not
• 1:27:00
  Speaker 1: not yet. We're not set up for yet. But after
• 1:27:02
  Speaker 1: Kickstarter you'll do pre orders. We will get set up
• 1:27:05
  Speaker 1: for that. We we kind of want to have the
• 1:27:07
  Speaker 1: book and like physical, can you do this? Can you can?
• 1:27:13
  Speaker 1: Never mind? I mean, we're gonna do some promotional stuff
• 1:27:16
  Speaker 1: with first slow I'm trying to think here. It's like
• 1:27:19
  Speaker 1: I feel like that people should well hear this and
• 1:27:21
  Speaker 1: they want to go buy the book, but they're gonna
• 1:27:24
  Speaker 1: get screwed because they're gonna go to the kickstar thing.
• 1:27:25
  Speaker 1: It's that gonna beyond. They're gonna forget. March will come around.
• 1:27:28
  Speaker 1: They won't buy the book and it won't be good
• 1:27:30
  Speaker 1: for anybody, and it won't be helping you out. Well,
• 1:27:32
  Speaker 1: we just have to get in front of him again,
• 1:27:34
  Speaker 1: which it'll happen. Set a reminder on your phone. Listen
• 1:27:38
  Speaker 1: if you're there at home, Set a reminder on your
• 1:27:40
  Speaker 1: phone that says, by Jesse's book come March, or just
• 1:27:45
  Speaker 1: go right now to Kickstarter if you've still got if
• 1:27:47
  Speaker 1: this comes out in time, that's what our schedules like.
• 1:27:51
  Speaker 1: It's not going to How do you know. I just
• 1:27:54
  Speaker 1: heard the one we did last week was coming out
• 1:27:55
  Speaker 1: in January four, but I have already been already texted
• 1:27:58
  Speaker 1: Karin Special Powers right now. I'm like, I don't care
• 1:28:03
  Speaker 1: what we got going on. We gotta get this out
• 1:28:05
  Speaker 1: for the Kickstarter deal. I love it. Yeah, yeah, I
• 1:28:11
  Speaker 1: mean better we do on Kickstarted, the more we get
• 1:28:13
  Speaker 1: printed in the first run, So that's I mean, it's
• 1:28:16
  Speaker 1: a good deal. We can probably get maybe ten tho
• 1:28:21
  Speaker 1: copies printed the first run. You can buy that hog book, Steth. Yeah,
• 1:28:27
  Speaker 1: I'm gonna save all my I'm gonna save all my
• 1:28:29
  Speaker 1: hog meat for when the book comes out there. I
• 1:28:32
  Speaker 1: know the hipsters in l A do not have that
• 1:28:34
  Speaker 1: hat yet, Oh, please tell me. So I met my
• 1:28:40
  Speaker 1: uh fancy wine shop in l A close to where
• 1:28:44
  Speaker 1: I live, buying a couple of bottles of natural wine.
• 1:28:48
  Speaker 1: And I'm wearing a first light hat, the one you're
• 1:28:49
  Speaker 1: wearing right now on the shoot. I don't have a
• 1:28:51
  Speaker 1: hat on well, the one you were were you trading me?
• 1:28:53
  Speaker 1: But the Burgeries hat? Oh? Also, you're not getting this
• 1:28:54
  Speaker 1: Burgeries hat. That is a lie. You can have his hat, no,
• 1:29:01
  Speaker 1: but he can forfeit. This looks good on you, Chris.
• 1:29:06
  Speaker 1: I'm gonna get me, but I do like the first
• 1:29:10
  Speaker 1: my kid took to wearing. Clay sent me a cameo
• 1:29:12
  Speaker 1: beargrease hat, and that beargrease hat my kid took to
• 1:29:16
  Speaker 1: take in my cameo burgrease hat. Um, and in my
• 1:29:21
  Speaker 1: first light bargrease hat. I like that, And there was
• 1:29:24
  Speaker 1: one right there. It caught on so much at his
• 1:29:26
  Speaker 1: school he's in, he's ten. It caught on so much
• 1:29:30
  Speaker 1: at his school. He got on my phone in texted
• 1:29:33
  Speaker 1: Clay because he needed three. He needed two for his
• 1:29:37
  Speaker 1: hunting buddies at school and another one for his teacher.
• 1:29:40
  Speaker 1: He's putting orders in. Yeah. So then I was like
• 1:29:42
  Speaker 1: you and the teacher wanted. I was like, you better
• 1:29:44
  Speaker 1: be awful, admired his uh his his fourth rightness. He
• 1:29:48
  Speaker 1: just you know, he said. I can't remember how he
• 1:29:52
  Speaker 1: addressed me. I think he said, hey, this is and
• 1:29:56
  Speaker 1: he said his name, and he said Steve's boy. And
• 1:29:58
  Speaker 1: then he wrote this pretty articulate description, concise but articulate,
• 1:30:03
  Speaker 1: of why you needed three burgeries. Hats what you got
• 1:30:09
  Speaker 1: significant percentage of the kids at his elementary school or
• 1:30:12
  Speaker 1: bargaries and the teacher. The teacher has one he needed,
• 1:30:16
  Speaker 1: true for his buddies and one for his teacher. Wow,
• 1:30:19
  Speaker 1: it didn't that right, I don't I don't recall. Maybe
• 1:30:22
  Speaker 1: I'm wrong either way. Anyhow, So there you are in
• 1:30:24
  Speaker 1: your fancy wine shop. Oh yeah, yeah, so I'm in
• 1:30:27
  Speaker 1: my wine shop. I'm wearing that first light hat and yeah,
• 1:30:30
  Speaker 1: this very one, that very one. And I asked him
• 1:30:33
  Speaker 1: I was in there because COVID they got it all
• 1:30:35
  Speaker 1: shut down. You can't go in it. And you just
• 1:30:36
  Speaker 1: tell him, yeah, you yell into a guy and I
• 1:30:39
  Speaker 1: was like, give me. He like, I was like, you
• 1:30:41
  Speaker 1: got any orange wines? And he brings me to I
• 1:30:43
  Speaker 1: was like, which one is more blue collar? And he
• 1:30:45
  Speaker 1: thought that was funny. Then he I got a good wine.
• 1:30:47
  Speaker 1: Get that you like that right though? The natural wine
• 1:30:50
  Speaker 1: orange wine, natural wine, which one is more blue collar? Yeah,
• 1:30:53
  Speaker 1: that's solid. It's a good cause I thought it was too.
• 1:30:56
  Speaker 1: He's like, neither, No, he was like he was strayed
• 1:31:00
  Speaker 1: very far. Anyways, he sees the first light hat and
• 1:31:04
  Speaker 1: as he's like bagging up my wine, he's like, you
• 1:31:06
  Speaker 1: don't often see a first light hat in l A.
• 1:31:09
  Speaker 1: And I was like, oh, yeah, are you a hunter?
• 1:31:11
  Speaker 1: Like do you hunt stuff? And he's like, yeah, a
• 1:31:12
  Speaker 1: little bit of small game this and that. I was like,
• 1:31:15
  Speaker 1: oh that's cool, man. Yeah, I sometimes work on the
• 1:31:16
  Speaker 1: show mediator. If you're familiar sometimes all the time. He's like, oh,
• 1:31:19
  Speaker 1: I fucking love meat here, man, I love it. The
• 1:31:23
  Speaker 1: point of the story is youa fans everywhere like Chris huh.
• 1:31:27
  Speaker 1: Sometimes all the time. Whatever. I didn't want to. I
• 1:31:31
  Speaker 1: didn't want to sound distance yourself from it. No, no no, no,
• 1:31:34
  Speaker 1: do I wear that hat all the time? Yeah, you know,
• 1:31:39
  Speaker 1: I just don't like something like I want to feel
• 1:31:45
  Speaker 1: that you're distancing yourself. That was his first stop to
• 1:31:47
  Speaker 1: telling you that he's going back to the puppets. No,
• 1:31:50
  Speaker 1: I wear two hats. I wear that hat or I
• 1:31:53
  Speaker 1: wear my other, which is a Metator logo on a
• 1:31:57
  Speaker 1: first light cameo hat. It was the only two hats.
• 1:31:59
  Speaker 1: Now it's gonna be a third. And then when I
• 1:32:02
  Speaker 1: get Jesse's hat. Dude, I'm getting collection here. It's a
• 1:32:07
  Speaker 1: good ship. You may have heard. I've been doing well
• 1:32:09
  Speaker 1: on hats, not doing so good on the income. But
• 1:32:13
  Speaker 1: I got hats, all right, Everybody go by, Uh, well,
• 1:32:18
  Speaker 1: I don't know. In March, Come March. Shut the reminder
• 1:32:22
  Speaker 1: on your phone, go by. What's the book called the
• 1:32:25
  Speaker 1: hog Book? The hog Book by Jesse Griffiths. The Hog
• 1:32:28
  Speaker 1: Book by Jesse Griffiths, photographed by Jody Horton. That you
• 1:32:33
  Speaker 1: did the field. I'm looking forward to the Beard Award
• 1:32:36
  Speaker 1: for a field did not. You got nominated. Some British
• 1:32:40
  Speaker 1: guy wrote a book about fruit. He beat me in
• 1:32:42
  Speaker 1: my category. But it's like, is he a farmer? What's
• 1:32:48
  Speaker 1: he have to do with fruit? He just wrote a
• 1:32:50
  Speaker 1: book about fruit cookbook, Dude, I'm sure what was the saying.
• 1:32:56
  Speaker 1: It says like, oh, there's a thing called fruit girls entrees.
• 1:32:58
  Speaker 1: What more do I have to say? That's the book.
• 1:33:00
  Speaker 1: I'll take a nomination page everybody else. Yeah, that's a
• 1:33:05
  Speaker 1: real big deal. Um, all right, thank you everybody shut
• 1:33:08
  Speaker 1: her down. Cut