Latest / The MeatEater Podcast / Ep. 099: Wild Game Basics

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Ep. 099: Wild Game Basics · The MeatEater Podcast

• 0:08
  Speaker 1: This is the Meat Eater Podcast coming at you shirtless,
• 0:12
  Speaker 1: severely fog bitten, and in my case, underwear listening podcast.
• 0:18
  Speaker 1: You can't predict anything. First off, what you guys think
• 0:25
  Speaker 1: about that that Mountain lion meat from last night? Very good? Yeah,
• 0:29
  Speaker 1: I thought it's delicious cougar meat. Very good. Even my
• 0:33
  Speaker 1: mother in law I eat it. Yeah, I'd surprised. I
• 0:37
  Speaker 1: tender it was that recipe. Well, it's like, you know,
• 0:42
  Speaker 1: the chef's Jacques Pepine, I called Jack Peppen. He uh,
• 0:47
  Speaker 1: that's his little sauce Chinese Chinese five spice powder sauce.
• 0:53
  Speaker 1: But I like foopled it, which is even more than
• 0:55
  Speaker 1: quadruple in it. And he just does he does it
• 0:59
  Speaker 1: with pork, uh huh, and just you know, kind of
• 1:03
  Speaker 1: braises it for a little teeny bit. Yeah. But I
• 1:06
  Speaker 1: like with that cougar meat except for the loins. That
• 1:09
  Speaker 1: cougar meat you gotta way lay it with some long cooking. Yeah,
• 1:12
  Speaker 1: because we did that. That was just like a roast.
• 1:14
  Speaker 1: We did that loin for that one dinner and it
• 1:17
  Speaker 1: was it was a little dry. We grilled it, yeah,
• 1:20
  Speaker 1: and it was a little dry. Now, the part of
• 1:22
  Speaker 1: the loin that has the fat on it is different
• 1:23
  Speaker 1: because the fat on the lion fat is good and
• 1:27
  Speaker 1: real good. Yeah. I almost felt like between all the
• 1:32
  Speaker 1: chunks that I had and I'm eating over the last year,
• 1:35
  Speaker 1: that the I didn't like the backstrap as much. You
• 1:39
  Speaker 1: like that roast last night, didn't you? Well, yeah, because
• 1:41
  Speaker 1: it has just more fat incorporated in. That was a
• 1:44
  Speaker 1: fat hunk that you're getting to use, where that backstrap
• 1:47
  Speaker 1: is very very lean, you know. And um, it's just like,
• 1:50
  Speaker 1: no matter how would you braizer or do whatever. If
• 1:53
  Speaker 1: you braise a fatty piece of meat and your braise
• 1:55
  Speaker 1: that lean loin, the lean loin still tastes dryer. It's
• 1:59
  Speaker 1: dryer and your mount you know, and you can stop
• 2:01
  Speaker 1: it with sauce as much as you want. Right. It
• 2:04
  Speaker 1: definitely benefited from that long slow cook Well, you'll notice
• 2:07
  Speaker 1: that when like in my slow cooker, it was only
• 2:12
  Speaker 1: the sauce in there, which is like five split Chinese
• 2:18
  Speaker 1: five splice powder, soy, catch up ginger, garlic, sherry vinegar,
• 2:27
  Speaker 1: that sauce only came up like a third the way
• 2:29
  Speaker 1: on that ropes, which is probably a three pound hunk
• 2:31
  Speaker 1: of a lion's back leg. And I flipped it a
• 2:36
  Speaker 1: couple of times in there. Then the end mashed it up,
• 2:40
  Speaker 1: not mashed up, but broke it apart so that it
• 2:42
  Speaker 1: all took a little bath towards the end, so that
• 2:45
  Speaker 1: it all had a little sauce bath. Yeah, it was good.
• 2:51
  Speaker 1: It's good man, I like it. And then um impressions
• 2:58
  Speaker 1: about squid When you squid, you squid down there first time,
• 3:03
  Speaker 1: first time squiddy. That was Andy Radjelowski. Oh, I haven't
• 3:09
  Speaker 1: done intros yet. We're joined by chef Andrew Radjlowski, who
• 3:13
  Speaker 1: I have known for a bazillion years, and real quick
• 3:17
  Speaker 1: before we get that, I want to touch I mean
• 3:18
  Speaker 1: Andy's first wild game meal, only kind of a wild
• 3:23
  Speaker 1: game meal. We're having like a little party back in
• 3:27
  Speaker 1: the probably around. We're throwing a party because we're living
• 3:34
  Speaker 1: in the same sort of weird flyphouse. We're living in
• 3:36
  Speaker 1: the house that had four people living in it, none
• 3:39
  Speaker 1: of whom are on the leaks. Like. This house had
• 3:42
  Speaker 1: a very like a constantly evolving sort of cast of
• 3:46
  Speaker 1: characters who lived there. Yeah, there's many people went through
• 3:49
  Speaker 1: that place. And we borrowed a pig roaster from my
• 3:55
  Speaker 1: mom's neighbor. I think, or was it? I think I
• 4:01
  Speaker 1: had like dragged an hour to where we lived, and
• 4:05
  Speaker 1: then we had so we had a pit like we're
• 4:08
  Speaker 1: getting a whole pig. But they meet my brother alt
• 4:11
  Speaker 1: fishing steel head or salmon. Was it the fall? It
• 4:14
  Speaker 1: was the fall. We're coming back from fishing salmon up
• 4:16
  Speaker 1: on the Pure Marquette River and the dude in front
• 4:19
  Speaker 1: of us ran a deer over. He didn't want it,
• 4:23
  Speaker 1: so we took the whole deer and then drove it
• 4:25
  Speaker 1: a couple of hours down to Grand Rapids, cut the
• 4:29
  Speaker 1: deer up in the garage, and then sowed the whole
• 4:32
  Speaker 1: deer with baling wire inside the pig, and it came
• 4:38
  Speaker 1: out unbelievable, man, unbelievable, like pork fat based at deer hunks.
• 4:45
  Speaker 1: That was me and Poots. It must have been a
• 4:46
  Speaker 1: pretty big pig. It was a big pig. We fit
• 4:49
  Speaker 1: the whole deer in it. I can't remember. We boned
• 4:51
  Speaker 1: it like we boned a lot of it out. Yeah,
• 4:53
  Speaker 1: it was in pieces, I ain't but we got most
• 4:55
  Speaker 1: of it in there, crammed and they're sold up a wire.
• 4:58
  Speaker 1: But the funny thing is this all happen and right
• 5:00
  Speaker 1: on the corner of a very busy intersection in the
• 5:03
  Speaker 1: middle of Grand Rapids. Who likes the instigator with the
• 5:08
  Speaker 1: party with the uh pig turn duck in situation, I
• 5:14
  Speaker 1: don't know. We just had a we're already cooking a
• 5:16
  Speaker 1: pig and then we picked up a road kill deer.
• 5:19
  Speaker 1: And well, that's the key to the situation is having
• 5:22
  Speaker 1: somebody who's like, yes, I will follow through with your
• 5:25
  Speaker 1: stupid idea. I have no recollect what did we wrap
• 5:28
  Speaker 1: something in hog wire too? For chicken wire? Did you
• 5:32
  Speaker 1: roll that pick up a chicken wire? No, because it
• 5:35
  Speaker 1: was in a roaster. I think we just put that
• 5:38
  Speaker 1: chunked up there in there. And so with balen wire,
• 5:44
  Speaker 1: what happened was so I want to tell the story,
• 5:48
  Speaker 1: but I don't want to reveal my preferred alias that
• 5:51
  Speaker 1: I use anytime. I had to have a social media account,
• 5:55
  Speaker 1: so I can't reveal my preferred alias. Anyways, we heard
• 6:01
  Speaker 1: the doubt, like in our neighborhood, we heard that you
• 6:03
  Speaker 1: could block off your road in order to have a
• 6:06
  Speaker 1: family reunion. Basically, we're trying to we're trying to elude
• 6:09
  Speaker 1: getting the party broken up by the cops. So we
• 6:11
  Speaker 1: thought like, oh, well register as a family reunion. We
• 6:14
  Speaker 1: just used the name from The Good, the Bad, and Ugly,
• 6:17
  Speaker 1: but that never registered it anyways, just had our yea,
• 6:20
  Speaker 1: So it was that. Yeah, I mean that's how far.
• 6:23
  Speaker 1: That's how far mean Andy go back. But you were
• 6:25
  Speaker 1: gonna say, yeah, so Andy is squid because you're a
• 6:27
  Speaker 1: Pacific Northwesterner. Yeah, well you've done a bit of squid
• 6:30
  Speaker 1: for the last twenty years years and he lives out
• 6:33
  Speaker 1: on a lonely little island called San Juan Island where
• 6:38
  Speaker 1: he catches fish and cooks. And then, uh, we'll touch
• 6:42
  Speaker 1: on that some more cal initial impressions of squid jiggen
• 6:47
  Speaker 1: loving it, man, I mean the whole scene, like the
• 6:52
  Speaker 1: whole Asian community down there, just chain smoking way uh
• 6:58
  Speaker 1: really extremely limit communication even amongst us. And it's all
• 7:04
  Speaker 1: about just like harvest and it's dark, you know, city
• 7:10
  Speaker 1: sounds going around and fairies moving around, the contact buzzo
• 7:13
  Speaker 1: cigarettes outside, yeah, and generator exhaust fumes. Yeah, that little combo.
• 7:20
  Speaker 1: It was great, man. I loved that. You're lucky because
• 7:22
  Speaker 1: we kind of have had a translator. Last night. There
• 7:24
  Speaker 1: was dude that that was you know, had some English.
• 7:29
  Speaker 1: No I've known it had the privilege sitting next to Yeah,
• 7:32
  Speaker 1: the most of the guys that Jake squid are uh
• 7:34
  Speaker 1: I did a story on this years ago for Outside,
• 7:36
  Speaker 1: and most of guys I interviewed in virtually all the
• 7:40
  Speaker 1: guys interview were from Vietnam born like born Vietnamese, Cambodia, Laos,
• 7:48
  Speaker 1: and the Philippines. Tends to be I think that crew
• 7:52
  Speaker 1: where we were, I think that crew is is almost
• 7:54
  Speaker 1: all Vietnamese that goes down there, I believe. So, yeah,
• 8:00
  Speaker 1: you don't get a lot of it's hard to you
• 8:02
  Speaker 1: kind of hack you way through some communications. But now
• 8:04
  Speaker 1: and then I've been next to guys who speak pretty
• 8:06
  Speaker 1: good English and you can sort of get the inside scoop. Well,
• 8:08
  Speaker 1: I just don't, you know, like most little like if
• 8:12
  Speaker 1: I kept relating it to being on like a busy
• 8:14
  Speaker 1: Steelhead river even I mean for the most part generalization
• 8:20
  Speaker 1: for sure, But for the most part, if you are
• 8:23
  Speaker 1: willing to communicate with somebody and it is possible, um,
• 8:27
  Speaker 1: but you're still not going to exchange information. It's like, oh,
• 8:30
  Speaker 1: what kind of what color whatever are you running? How
• 8:34
  Speaker 1: far down are you? Most guys aren't gonna tell you
• 8:37
  Speaker 1: exactly what they're you know, consistently hooking up on and
• 8:42
  Speaker 1: it'd be the same in the little fishing pier community
• 8:46
  Speaker 1: that we were in last night. But what's different there
• 8:49
  Speaker 1: is you you're not allowed any personal space on the
• 8:52
  Speaker 1: squid pier. Yeah yeah, I was getting crowded out in
• 8:55
  Speaker 1: that corner. If you get if you start tuning them,
• 8:58
  Speaker 1: people will. I mean, it's not measured in feet. The
• 9:02
  Speaker 1: amount of space you're given, like where your line hits
• 9:05
  Speaker 1: the water is given inches. People will just drop in.
• 9:11
  Speaker 1: I think too, though, the difference is that you know,
• 9:15
  Speaker 1: on a in a steelhead hole, you might be looking at,
• 9:17
  Speaker 1: you know what, a hundred fish if it's a lot
• 9:20
  Speaker 1: in there, and a lot of times it could be
• 9:21
  Speaker 1: a few there, we're talking about thousands of squid, probably
• 9:26
  Speaker 1: probably tens of thousands of squids. Really, do you think
• 9:29
  Speaker 1: it's that many? I mean no, I don't know. Yeah,
• 9:32
  Speaker 1: I don't know. It's a pile of when they're in
• 9:35
  Speaker 1: when this, when the school comes through, I mean, I
• 9:37
  Speaker 1: mean it's gotta beat. I mean, just looking at a
• 9:40
  Speaker 1: quick a few quick online photos of like you know,
• 9:43
  Speaker 1: squid mating, it's yeah, big globs. But yeah, I mean,
• 9:49
  Speaker 1: and you're still like fishing into the abyss, right, you
• 9:52
  Speaker 1: have your big bright light. Um, but that doesn't do
• 9:56
  Speaker 1: anything for the angler's vision at all. It's like you're
• 10:01
  Speaker 1: just illuminating murky, you know, zero visibility water. Yeah, you're
• 10:07
  Speaker 1: running like a twenty thousand looming light. We still gotta
• 10:09
  Speaker 1: use the headlamp to tie it up. Yeah, oh, I
• 10:12
  Speaker 1: mean yeah. So it just it's got all the all
• 10:15
  Speaker 1: the things I like about fishing, you know, lots of
• 10:17
  Speaker 1: lots of variables to figure out, um, but still tons
• 10:21
  Speaker 1: of opportunities. I like the multicultural bent to it too,
• 10:24
  Speaker 1: because I spent my whole life fishing with dudes who
• 10:26
  Speaker 1: looked just about like me. Yeah. Yeah, No matter where
• 10:29
  Speaker 1: I go, there I am, you know. And like the
• 10:33
  Speaker 1: fish of people who are coming who have a completely different,
• 10:37
  Speaker 1: like American experience is nice. Man. Yeah. And then when
• 10:40
  Speaker 1: that dude hauled up the crab last night, that was
• 10:44
  Speaker 1: kind of giving the thumbs up. Still, every everybody's cheering
• 10:48
  Speaker 1: this guy on he caught a rock crab on his squid.
• 10:52
  Speaker 1: Well he was special because he had caught a rock
• 10:53
  Speaker 1: crab two nights in a row. Yeah, that was cool,
• 10:58
  Speaker 1: just the whole scene itself. Sometimes you kind of get
• 11:00
  Speaker 1: lost a little bit. You're kind of focusing on looking
• 11:02
  Speaker 1: down at water and jigg and then alsodden. You look
• 11:04
  Speaker 1: up and there's a jumbo jet going over. There's there's
• 11:07
  Speaker 1: a very kind of forget that you're right in that
• 11:10
  Speaker 1: whole crazy downtown city, bumped into like the two business guys,
• 11:14
  Speaker 1: older business guys on the way up, like well, how
• 11:16
  Speaker 1: do you guys do? And then there's the fancy bar
• 11:19
  Speaker 1: across the street and it's like nobody in there. Yeah,
• 11:22
  Speaker 1: don't don't say too much because that that little there's
• 11:25
  Speaker 1: a lot of well known. Yeah, it's kind of a
• 11:27
  Speaker 1: little like I kind of like it. Yeah, And I
• 11:30
  Speaker 1: have noticed mugs out on the piers that I feel
• 11:32
  Speaker 1: like weren't out on the piers that long ago. Okay, gotcha.
• 11:37
  Speaker 1: I'm I'm afraid of from talking about it too much
• 11:40
  Speaker 1: that you could, I feel as older. You could instigate
• 11:44
  Speaker 1: a demographic shift, for sure, an unwelcome demographic shift out
• 11:51
  Speaker 1: there that's where you're staying. Power would come into play.
• 11:55
  Speaker 1: What do you mean? I think folks are like, yeah,
• 11:59
  Speaker 1: this sounds great and just dip their toe in. Mm hmm.
• 12:04
  Speaker 1: You'll get real frustrated, real fast. Yeah, you gotta do
• 12:07
  Speaker 1: a lot of jigging before you start kind of getting
• 12:09
  Speaker 1: the basics. Unless you got someone standing there giving you
• 12:12
  Speaker 1: the what's up, you can show up and just be
• 12:13
  Speaker 1: kind of like, what, what's not happening here? Because squid
• 12:17
  Speaker 1: don't hit squid? Uh, it's not a hit. Fondle they
• 12:25
  Speaker 1: Fondle'm fingering they fondle, And it's not a hook, it's
• 12:31
  Speaker 1: a what you're impaling the squid on wires and he
• 12:36
  Speaker 1: doesn't hit. He's down there fondling, toying with the thing.
• 12:43
  Speaker 1: But super fun And because of oh, your guys knowledge,
• 12:47
  Speaker 1: I felt like a squid jigging pro and about forty minutes,
• 12:52
  Speaker 1: you know, Oh no, yesterday it was a big I
• 12:54
  Speaker 1: think I've been out four or five times prior to
• 12:57
  Speaker 1: last night, and yesterday was a much different uh feel
• 13:02
  Speaker 1: for being part of the Steve Ronella's squid jigging crew. Yeah,
• 13:07
  Speaker 1: that's what it felt like. It's like, okay, Steve and
• 13:10
  Speaker 1: Stephen told me he sort of had a breakthrough a
• 13:12
  Speaker 1: couple of weeks ago. He caught like forty nine an
• 13:14
  Speaker 1: hour with the two kids. Yeah that's the two kids,
• 13:17
  Speaker 1: which is like less good than you do by one person, right,
• 13:21
  Speaker 1: you know, that's like that's not like three rods in
• 13:23
  Speaker 1: the water. That's like point seven five rods in the water. Yeah,
• 13:28
  Speaker 1: I think the first time I went out, I didn't
• 13:29
  Speaker 1: catch any. And the dude right next to me was
• 13:31
  Speaker 1: just one after another pulling him out and yeah, can
• 13:35
  Speaker 1: be frustrated, makes snappy rod over your knees going the
• 13:38
  Speaker 1: water and look at his jig almost exact same setup,
• 13:43
  Speaker 1: and it's like, how is this guy just pulling one
• 13:46
  Speaker 1: after another? And I'm just sitting here because he knows
• 13:49
  Speaker 1: one of the the squid's looking at his chip, he's not.
• 13:52
  Speaker 1: That's what I'm saying about, Like wallet last night, how
• 13:54
  Speaker 1: they don't so much hit his look at it like that.
• 13:56
  Speaker 1: He just like like I understand it more and more
• 14:00
  Speaker 1: all the time. And I love I got to see
• 14:03
  Speaker 1: the flip side of the coin last night where when
• 14:06
  Speaker 1: we were packing up, like a big part of that
• 14:10
  Speaker 1: peer community came over and they were looking in our
• 14:13
  Speaker 1: buckets to see exactly how we did, and then they
• 14:15
  Speaker 1: were looking at the jigs. It was the first time
• 14:19
  Speaker 1: I've ever been act of envy, first time I've ever
• 14:23
  Speaker 1: been the subject of envy on the squid. You can
• 14:25
  Speaker 1: see it on their faces, being like, yeah, that jig
• 14:28
  Speaker 1: is no different than mine, Like I just that's I
• 14:32
  Speaker 1: love that part of Yeah. It's just it's like a
• 14:35
  Speaker 1: one eighty from the last few times, like there's like
• 14:37
  Speaker 1: nobody's paying attention to us. We're just watching everybody else
• 14:40
  Speaker 1: catch squid after the squid after squid, And this time
• 14:43
  Speaker 1: the gal walks up and looks in her bucket. She
• 14:46
  Speaker 1: looks at me, and she's like seven pounds pretty good.
• 14:50
  Speaker 1: I was like, yeah, yeah, I didn't like that aspect
• 14:54
  Speaker 1: of it, man, like I like flying low out there
• 14:57
  Speaker 1: under the radar. But Yeahni, lastly, I want top about
• 14:59
  Speaker 1: this something that you brought up to me that really
• 15:01
  Speaker 1: breaks my heart. Um, you're saying that, like, well it's
• 15:04
  Speaker 1: because you haven't let me explain myself. Well I'm giving
• 15:06
  Speaker 1: you a chance, now, can I Can I t it up? Yeah,
• 15:09
  Speaker 1: Yanni found out that you can buy frozen squid for
• 15:14
  Speaker 1: about four or fifty pound and now like squid jigging less. No,
• 15:19
  Speaker 1: I didn't say less, you put that word in my mouth.
• 15:23
  Speaker 1: I just said it changed, you know, like my my
• 15:26
  Speaker 1: sort of perspective about it, because that's, you know, one
• 15:29
  Speaker 1: thing that I enjoy I think about, whether it's fishing,
• 15:31
  Speaker 1: hunting or whatever. You're sort of out there getting things
• 15:33
  Speaker 1: that maybe not everybody can put their hands on. You
• 15:37
  Speaker 1: like the exclusivity, Yeah, it makes it special. Yeah, like
• 15:40
  Speaker 1: when you're out fishing spot prons and those things are
• 15:42
  Speaker 1: forty bucks a pound or what's the king Sam going
• 15:45
  Speaker 1: for nowadays? Yeah, it's been a lot of money. I
• 15:48
  Speaker 1: don't know. I mean you think about the marketing that
• 15:50
  Speaker 1: goes in into uh, like the copper ever, I mean
• 15:54
  Speaker 1: that stuff comes out at what sixty pound when it
• 15:58
  Speaker 1: first when it's unbelievable like that. You like either that
• 16:02
  Speaker 1: people can't get it, like with mountain lion if you
• 16:06
  Speaker 1: want to eat some mountainin either gotta get it or
• 16:08
  Speaker 1: have a body who right, it's hard to find, but
• 16:13
  Speaker 1: joe blow anybody any kind of That's the thing with
• 16:15
  Speaker 1: saltwater fishing though freshwater fishing, you're catching a lot of
• 16:19
  Speaker 1: fish that there's no way to go get it, Like,
• 16:22
  Speaker 1: there's no way, there's no commercial way to get it. Yeah,
• 16:27
  Speaker 1: unless you're great lakes. It depends on the species. So yeah,
• 16:31
  Speaker 1: you can be fishing lake whitefish, which you can get
• 16:34
  Speaker 1: you can get wally, you can get rainbow trout, you
• 16:36
  Speaker 1: can get lake perch. Depend you know, and then there's
• 16:39
  Speaker 1: all the aquaculture fish, but there are a shipload of
• 16:42
  Speaker 1: species that you can't go buy morale Mushrooms would be
• 16:47
  Speaker 1: kind of somewhere in between. In between you can buy them.
• 16:51
  Speaker 1: That's another thing, you can buy it, right. So there's
• 16:54
  Speaker 1: things that there's game meets, like lying being a great example.
• 16:58
  Speaker 1: There's many more moose you know that you can't purchase
• 17:02
  Speaker 1: there's no way to go buy it. Then you have yeah,
• 17:06
  Speaker 1: illegal just there's no commercial market for it. So does that.
• 17:10
  Speaker 1: Then there's the stuff that anyone could go by and
• 17:12
  Speaker 1: when you catch it and you're like, holy sh it,
• 17:14
  Speaker 1: I just caught a five hundred dollar fish. That feels
• 17:17
  Speaker 1: pretty good. Like if you go catch a thirty pound king,
• 17:22
  Speaker 1: you've got a valuable fish, or a hunter pound halbit
• 17:26
  Speaker 1: is a valuable fish. Then there's stuff that you go catch,
• 17:32
  Speaker 1: which is a lot of ocean fish that's like really
• 17:35
  Speaker 1: not that expensive and pretty widely available. I don't think
• 17:40
  Speaker 1: about it too much. Would I prefer that squid were
• 17:44
  Speaker 1: worth a hunter bucks of pound? Sure? Hm that why not?
• 17:49
  Speaker 1: It would probably attract attention though it might be the
• 17:52
  Speaker 1: reason why you can wind down there every night and
• 17:54
  Speaker 1: find a spot on the fishing piers because they don't
• 17:57
  Speaker 1: have that much value. Because even and if you get
• 18:01
  Speaker 1: a limit, when you get a limit, but here's the thing,
• 18:03
  Speaker 1: frozen squid. If you get at a limit ten pounds,
• 18:08
  Speaker 1: so you can feasibly walk down, if you got the
• 18:10
  Speaker 1: time to put in and you're good at it, you
• 18:12
  Speaker 1: can walk down, and every time you walk off the pier,
• 18:14
  Speaker 1: you're walking off with a fresh version of something that
• 18:17
  Speaker 1: has a commercial value of less than fifty bucks. If
• 18:21
  Speaker 1: you get a limit, what's a limit of squirrels worth?
• 18:27
  Speaker 1: I can't sell squirrel there's no commercially available squirrel But
• 18:31
  Speaker 1: what would a limit of squirrels really be worth? If
• 18:35
  Speaker 1: you rolled up to a guy and said, hey, man,
• 18:37
  Speaker 1: I got five squirrels, what do you give me for him? Well,
• 18:42
  Speaker 1: people don't have. People haven't had a sign of very
• 18:45
  Speaker 1: high value to it. They should, they don't know any better.
• 18:48
  Speaker 1: So you're really not gonna get very far into me.
• 18:53
  Speaker 1: And you wouldn't want to buy some other guys squirrels maybe,
• 18:58
  Speaker 1: but you know, I know that would. I did some
• 19:00
  Speaker 1: bartering back in the day, some training before you realized
• 19:04
  Speaker 1: it was illegal. With elk meat. I mean I put
• 19:09
  Speaker 1: a very high value on that. I mean hundred dollars
• 19:12
  Speaker 1: a pound. You do know it's illegal to barter. Yeah, yeah,
• 19:15
  Speaker 1: don't do it anymore now I just give it away.
• 19:18
  Speaker 1: But I think with that you give, it's like like
• 19:20
  Speaker 1: it's hard to define, right because I'll for instance, I
• 19:24
  Speaker 1: recently said to my brother, who really missed because he
• 19:26
  Speaker 1: lives in Alaska, he really misses pan fish. They don't
• 19:29
  Speaker 1: have pan fish. So because we fished a lot of perch, said, hey, man,
• 19:33
  Speaker 1: when you come down for Christmas, bring a cooler because
• 19:35
  Speaker 1: I froze you a huge block of perch flats. And
• 19:40
  Speaker 1: he's like, I'm bringing a cooler anyways, because I'm bringing
• 19:42
  Speaker 1: down a bunch of kings Samon for you. I don't
• 19:46
  Speaker 1: imagine someone's gonna kick my door down and arrest me.
• 19:48
  Speaker 1: And there's not like I never said to him, I'll
• 19:50
  Speaker 1: give you X and you'll give me X. It's just
• 19:53
  Speaker 1: like there's like a sharing, a type of sharing that
• 19:56
  Speaker 1: goes on, but I think you can't formalize it. Yeah,
• 20:00
  Speaker 1: we should look into that. It's just so odd because
• 20:03
  Speaker 1: I mean, this is stuff I do all the time.
• 20:06
  Speaker 1: But the funny thing is invariably, like the circle that
• 20:10
  Speaker 1: I trade amongst we also end up eating at the
• 20:14
  Speaker 1: same dinner table together together. Anyways. Yeah, like, yeah, I'll
• 20:19
  Speaker 1: give him the purch and then we'll eat the purse together.
• 20:22
  Speaker 1: But if there's no money exchanges, it is it still
• 20:25
  Speaker 1: you can't Actually, yeah, you can't go. You know, someone
• 20:28
  Speaker 1: just recently sent me. I feel like it's probably a
• 20:30
  Speaker 1: I feel like it's probably a thing put out, a
• 20:32
  Speaker 1: sting operation. But someone just recently sent me a Craigslist
• 20:35
  Speaker 1: ad where some guys like, hey, we only eat wild game.
• 20:39
  Speaker 1: I'm willing to pay four or fifty pound for deer
• 20:43
  Speaker 1: elk if there's any hunters out there that would like
• 20:45
  Speaker 1: to sell their game meat. It could it could be legit,
• 20:48
  Speaker 1: or it could be a sting. But someone sent me
• 20:50
  Speaker 1: a screen grab of the ad. But that's a purchase.
• 20:53
  Speaker 1: I'm getting solicited that way, But it is it's like
• 20:56
  Speaker 1: you can't you can't engage in bartering, which I imagine
• 21:02
  Speaker 1: the defence the definition has to be some sort of
• 21:04
  Speaker 1: formal arrangement. I got a buddy one time that was
• 21:08
  Speaker 1: coming back from shrimping and there was a guy there
• 21:14
  Speaker 1: was like a there's a crowded pier. He's coming back
• 21:16
  Speaker 1: from shrimping. And there's a guy that was coming back
• 21:20
  Speaker 1: from Lincoln and my buddy said, so he doesn't know
• 21:23
  Speaker 1: this guy. My buddy says, hey, man, I'll change you
• 21:26
  Speaker 1: some shrimp for one of those linkod plays. And there
• 21:29
  Speaker 1: happened to be an undercover game. Warden on the pier
• 21:33
  Speaker 1: didn't find him, but says you most definitely will not.
• 21:37
  Speaker 1: I find that hard to believe that that's that's a formal.
• 21:41
  Speaker 1: It's like a sale. He's like making a sale. It's
• 21:43
  Speaker 1: no money exchanged. How is this? How is it? Yeah,
• 21:48
  Speaker 1: you're like doing the thing. But me saying to my
• 21:50
  Speaker 1: bro oh ya, its froze up a thing of perch.
• 21:55
  Speaker 1: And he's like, oh sweet. You know funny you mentioned
• 21:57
  Speaker 1: that because I frows you up some kings like I'm
• 21:59
  Speaker 1: not like my giving him the perch isn't dependent on
• 22:02
  Speaker 1: him giving me the thing. And we had were not
• 22:04
  Speaker 1: a formal relation. It's just like an understanding that you like,
• 22:08
  Speaker 1: are generous and share. Yeah, that's that seems linkt and
• 22:13
  Speaker 1: said Steve, let's eat this link cod And on my
• 22:16
  Speaker 1: way out, he said, oh, here's an extra neck gro
• 22:18
  Speaker 1: else take that with you. It's no problem with us.
• 22:20
  Speaker 1: You're giving me something, me giving you something. But it's
• 22:22
  Speaker 1: different than a dude showing up on a pier saying, dude, guy,
• 22:24
  Speaker 1: he doesn't know, I will make a formal trade with you.
• 22:28
  Speaker 1: Because the guy says that. The guy says he, I'll
• 22:31
  Speaker 1: take some shrimp, but I don't want to give you
• 22:34
  Speaker 1: my link cod flay. Then I guess he just gave
• 22:36
  Speaker 1: the guy some shrimp. Yeah, it's like it's it's like
• 22:39
  Speaker 1: I need to slip very slow because it's like, okay, yeah,
• 22:42
  Speaker 1: so we allowed the link shrimp trade. You know, well,
• 22:45
  Speaker 1: the next time, maybe he doesn't have any link cod.
• 22:47
  Speaker 1: So he's like, wow, I'll just give you twenty bucks,
• 22:49
  Speaker 1: or you can come by my oil shop and i'll
• 22:53
  Speaker 1: you know, change your oil or you know. And all
• 22:55
  Speaker 1: of a sudden you get to a place where you're
• 22:57
  Speaker 1: basically selling the wildlife. Now, friends of mine and Alaska
• 23:00
  Speaker 1: who are subsistence, who live in subsistence areas, they're allowed
• 23:04
  Speaker 1: to barter. Yeah, that they can barter in a subsistence area.
• 23:09
  Speaker 1: You can use fish. You can use wild caught, subsistence
• 23:15
  Speaker 1: caught fish to do formal bartering. Do you know about
• 23:18
  Speaker 1: if you can deal it with big game? I don't
• 23:21
  Speaker 1: know if they're allowed to do it. I don't know
• 23:22
  Speaker 1: if they're allowed to do it with a big game
• 23:23
  Speaker 1: and that that fully extends to like the goods and
• 23:27
  Speaker 1: services realm. Yeah, you can use it as a currency.
• 23:30
  Speaker 1: Got you, got you service my boat motor and I'll
• 23:34
  Speaker 1: give you. You know, I haven't read I haven't I
• 23:37
  Speaker 1: haven't like gone a read that. I should clarify that
• 23:40
  Speaker 1: this is coming from someone who is deeply familiar with
• 23:44
  Speaker 1: the system, and that was his explanation to me. But
• 23:48
  Speaker 1: I don't want to stand here and say that I've
• 23:51
  Speaker 1: like thoroughly read and explored the whole thing. I'm just
• 23:53
  Speaker 1: kind of conveying, like what he explained to me about it.
• 23:57
  Speaker 1: Clarify too that it's um knowing that squid has no value.
• 24:02
  Speaker 1: It's not gonna it, doesn't it Sorry like that you
• 24:07
  Speaker 1: can just go and buy it, you know, for a
• 24:09
  Speaker 1: cheap price at a store. It's not gonna change my
• 24:12
  Speaker 1: enthusiasm when I make it and serve it to other
• 24:16
  Speaker 1: people and share Itari very excited, Calamari menu. I want
• 24:22
  Speaker 1: to find out that would be a good little project
• 24:24
  Speaker 1: for you as I move things along. What does it
• 24:27
  Speaker 1: cost to buy calamari in a restaurant, a calamari appetizer
• 24:32
  Speaker 1: eight to twelve bucks. There you go, and it only
• 24:38
  Speaker 1: takes a calamari appetizer in a restaurant is two squid
• 24:42
  Speaker 1: suber three squid three would be and again depending on
• 24:46
  Speaker 1: the side of the squid, but three I feel like
• 24:48
  Speaker 1: it would be a heaping. So last night we had
• 24:51
  Speaker 1: forty appetizers worth of squid. So I can't even begin
• 24:57
  Speaker 1: to do that level of math. We were we were
• 25:00
  Speaker 1: ripping beaks. What do you think the cost is? I'm
• 25:05
  Speaker 1: about ready to just as a warning like I get
• 25:08
  Speaker 1: my kids five minute warnings when it's time, like playground,
• 25:10
  Speaker 1: I'm about ready to move on, ahead, go ahead, five
• 25:13
  Speaker 1: minute warning. I'm just about ready to move on bucks
• 25:18
  Speaker 1: worth the calamari plays. So there you go. Andrew, what
• 25:24
  Speaker 1: would you say, like your standard like breaded fried calamari
• 25:29
  Speaker 1: appetizer would would cost to produce from the restaurant side,
• 25:33
  Speaker 1: or like you're you know, simmered, saute it with some
• 25:36
  Speaker 1: peppers calamari appetizers. Well really yeah, I mean it's really
• 25:41
  Speaker 1: low cost because you think about just the appetizer where
• 25:44
  Speaker 1: you're getting the bread and fried and a little bit
• 25:46
  Speaker 1: of sauce on the side. I mean, there's nothing to
• 25:49
  Speaker 1: it but the squid, A couple of cents worth of
• 25:51
  Speaker 1: flour or corn meal or whatever crusts are gonna put
• 25:54
  Speaker 1: on it, and you know, a table spoon them mayonnaise.
• 25:58
  Speaker 1: And that's you talking. Yeah it's good, Marko, Yeah, real
• 26:03
  Speaker 1: good Markop. Uh you're you're Can we plug your catering place? Uh? Sure, chair,
• 26:11
  Speaker 1: Well you could, Yeah, you could plug anything you want,
• 26:13
  Speaker 1: island time on island time, catering on island time, which
• 26:18
  Speaker 1: doesn't disservice because you're the most punctual, fast efficient person.
• 26:21
  Speaker 1: I know it is. It is a but it's spelled
• 26:23
  Speaker 1: tricky th h y amy delicious fun. So any listeners
• 26:32
  Speaker 1: out there, and what's your range? What's your zone? Uh?
• 26:35
  Speaker 1: You know, mostly saying on island, but I also do
• 26:41
  Speaker 1: have a dB A as as my own chef andy,
• 26:44
  Speaker 1: which I do a lot of more small detailed, yeah
• 26:48
  Speaker 1: mobile stuff. Obviously, I've done some traveling with you and
• 26:52
  Speaker 1: done some other events in and around, so we'll come
• 26:55
  Speaker 1: back around and replug you later. Um, alright, what else?
• 27:00
  Speaker 1: Nothing I want to get to before the main team
• 27:01
  Speaker 1: we want to get to. We're kind of already on subject.
• 27:04
  Speaker 1: We're actually on subject definitely, but go into we'll talk
• 27:11
  Speaker 1: about something from it. Yehni oh boy oh how about
• 27:16
  Speaker 1: the uh? Can I talk about the tour demand tool?
• 27:18
  Speaker 1: That's what I'm trying to talk. Um. Now we interrupt
• 27:22
  Speaker 1: this for an announcement from Janni. We are going to
• 27:26
  Speaker 1: do a do we know how many stops? Roughly ten? Maybe? Yeah? Man,
• 27:31
  Speaker 1: we not somewhere eight the eight to ten Raine, eight
• 27:34
  Speaker 1: to ten um in the next year. Is that safe
• 27:40
  Speaker 1: to say? Yeah? Um, all across the United States. But
• 27:44
  Speaker 1: we don't know where to go. Stephen I had a
• 27:46
  Speaker 1: list going of places we thought we should go, and
• 27:48
  Speaker 1: then we thought, well, it's probably better to ask people
• 27:51
  Speaker 1: to impose some rationale, but into it on it instead
• 27:56
  Speaker 1: of just being like, yeah, that seems like a place
• 27:58
  Speaker 1: where a lot of dudes live. Because we'd fight about it.
• 28:01
  Speaker 1: It's kept saying we gotta go to Pennsylvania. They got
• 28:03
  Speaker 1: millions of hunters. Steve's like, nah, nobody's gonna come to Pennsylvania.
• 28:08
  Speaker 1: So now if you're in Pennsylvania and you're like bullshit,
• 28:11
  Speaker 1: we could feel us, we could feel a theater full
• 28:14
  Speaker 1: of people. You can go to Steve, you got it up. No,
• 28:19
  Speaker 1: I'm having connectivity issues. We're gonna have a it's called
• 28:23
  Speaker 1: a tour Demand tool, and we're gonna embed it across
• 28:28
  Speaker 1: all of our social channels platforms. You'll be able to
• 28:31
  Speaker 1: find it there and basically go on there and you're
• 28:34
  Speaker 1: just gonna have to type in like I don't even
• 28:36
  Speaker 1: know if it requires your name, but basically your zip code,
• 28:39
  Speaker 1: zip code and email, zip code and email and um.
• 28:43
  Speaker 1: Then we'll open up a dialogue with you. Yeah, you know,
• 28:46
  Speaker 1: you just pick you to quest your zip code, and
• 28:48
  Speaker 1: you want to get all your buddies to do it too,
• 28:49
  Speaker 1: if they live in and around your area, because whoever
• 28:52
  Speaker 1: it gets basically the most votes, that's where we're gonna
• 28:55
  Speaker 1: end up. Yeah, this is not like screwing around. This
• 28:57
  Speaker 1: is like how we're actually figuring out where to go. Yeah,
• 29:02
  Speaker 1: and it looks cool too. It's a really easy little thing. Yeah,
• 29:06
  Speaker 1: by saying you want us there, and you're basically saying, yeah,
• 29:08
  Speaker 1: i'd buy a ticket to go to the event. What
• 29:10
  Speaker 1: size theaters are you guys looking at a few hundred folks.
• 29:15
  Speaker 1: We did one. We did one in Bozeman. How many
• 29:17
  Speaker 1: seats for in Bozeman? Forty I believe that sold out
• 29:20
  Speaker 1: a couple of weeks before it happened. So you folks
• 29:23
  Speaker 1: gotta get on this. If you're gonna do it when
• 29:24
  Speaker 1: it happens, you gotta strike fast. Or is Yani says?
• 29:27
  Speaker 1: You gotta being on the dance What was the thing
• 29:31
  Speaker 1: you're tom being on the opportunity dances with those on
• 29:35
  Speaker 1: the dance floor. Okay, now to get back on subject.
• 29:39
  Speaker 1: You know what, my brother Matt and you been hanging out,
• 29:41
  Speaker 1: Matt for twenty years. You know what, Matt's my brother.
• 29:44
  Speaker 1: Matt's favorite h recipe is right now, his favorite wild
• 29:48
  Speaker 1: game recipe. I didn't like set the stage a little
• 29:51
  Speaker 1: bit about Matt. No, well, I'll just let to speak
• 29:57
  Speaker 1: for itself. Matt. When he butchers a deer, do you
• 29:59
  Speaker 1: know about his new thing he likes to eat? Okay,
• 30:03
  Speaker 1: When Matt butcher's a deer, he saves all the scrap.
• 30:09
  Speaker 1: So like the tallow tendon silver skin, it kind of
• 30:14
  Speaker 1: throws a rough mints on it and saves it in
• 30:17
  Speaker 1: a little like when you open his cupboards, he's saved
• 30:20
  Speaker 1: like every butter tub or cream cheese container that guy
• 30:23
  Speaker 1: has ever generated anything he has. She's just like he's
• 30:27
  Speaker 1: got a large areas kitchen is dedicated just him where
• 30:29
  Speaker 1: he throws any sort of little tub. I think he
• 30:32
  Speaker 1: actually he probably groceries shops and based on those cubs. Yeah,
• 30:36
  Speaker 1: he's like, I'm kind out of this butter this week,
• 30:40
  Speaker 1: I'll get some margarine because it's come to that, because
• 30:42
  Speaker 1: that's the kind of tub by Like when we when
• 30:44
  Speaker 1: I was over there, we came back from that tricky
• 30:46
  Speaker 1: on and somebody had stuck by and put three garbage
• 30:50
  Speaker 1: bags full of folders containers in his kitchen. He loves
• 30:54
  Speaker 1: containers and tubs. So one of the things he does
• 30:57
  Speaker 1: with his containers and tubs is he freezes scrap, dear
• 31:02
  Speaker 1: scrap because he liked his dog likes to eat it.
• 31:06
  Speaker 1: So when he goes to feed his dog, he'll take
• 31:09
  Speaker 1: one of these little tubs frozen, just a scrap in it,
• 31:14
  Speaker 1: and just add a little water to it and put
• 31:15
  Speaker 1: it in his microwave for a bunch of minutes. Oh
• 31:19
  Speaker 1: but did you say what originally in those tubs were
• 31:21
  Speaker 1: for butter and coffee and cream? No? No No, no, no,
• 31:25
  Speaker 1: why he was making them for dogs? Sorry, I wasn't
• 31:28
  Speaker 1: paying something else. So because then he'll microwave it like
• 31:34
  Speaker 1: to oblivion or until it turns into like it's something
• 31:37
  Speaker 1: that would have an industrial application if you needed something
• 31:40
  Speaker 1: like like an organic type of rubber. Right, And he
• 31:44
  Speaker 1: gives it to his dog Shifty on its food. Well,
• 31:46
  Speaker 1: I don't know how I have, but but he one
• 31:49
  Speaker 1: day just must have been hungry or whatever, and now
• 31:53
  Speaker 1: that's what he likes to have, and that's how he
• 31:55
  Speaker 1: likes to fix it. So it's dear. He's how like
• 32:01
  Speaker 1: he likes to eat is the tallow tendon and silver
• 32:06
  Speaker 1: skin and blood clots, microwaved and little tubs that he
• 32:11
  Speaker 1: then like I think he does put salt on it,
• 32:15
  Speaker 1: and that's his that's his hot tip. Yeah, I think
• 32:19
  Speaker 1: the microwaving in the tub is really together. That's his
• 32:25
  Speaker 1: hot infusible plastics. Yeah, my latest hot tip. There's my
• 32:31
  Speaker 1: cooking hot tip. And this is hard to replicate, but
• 32:34
  Speaker 1: I recently had a mule deer buck tenderlin that I
• 32:43
  Speaker 1: seared in a pan and then so just brown it
• 32:47
  Speaker 1: on all sides, brother with salt and pepper, seared in
• 32:50
  Speaker 1: a pan. So I browned it on all sides and
• 32:52
  Speaker 1: stuck it in the four degree oven for not long
• 32:55
  Speaker 1: enough so that when I pulled it out, like, I
• 32:59
  Speaker 1: don't have any reason to think this, but my kid.
• 33:01
  Speaker 1: I feed my kids a lot of like really extremely
• 33:03
  Speaker 1: rare meat, which I used to worry that something bad
• 33:06
  Speaker 1: would happen to them. But they've been alive long enough
• 33:09
  Speaker 1: now or something bad was gonna happen to what I
• 33:11
  Speaker 1: happened to them by now. But anyway, I still sometimes
• 33:15
  Speaker 1: will cut into a piece of meat and I'll be like,
• 33:16
  Speaker 1: my god, that is raw, you know, But go ahead.
• 33:23
  Speaker 1: I just want to ask, like, from from a professional
• 33:26
  Speaker 1: chef's perspective, is there anything like at what point can
• 33:29
  Speaker 1: something like that get dangerous like raw? Because I think
• 33:32
  Speaker 1: that's probably a lot of people think you guys had
• 33:33
  Speaker 1: the most experience with that as far as the bear.
• 33:36
  Speaker 1: I mean, you know venice large game, you can eat
• 33:41
  Speaker 1: it raw, you know what I mean. But that's what
• 33:42
  Speaker 1: my concern is that parasites, yea. My concern is just
• 33:45
  Speaker 1: that there's that it's like could be potentially hard for
• 33:48
  Speaker 1: their system a two year old. Ye But you gotta
• 33:54
  Speaker 1: work in experiment, you know, But it doesn't face them
• 33:58
  Speaker 1: because I think because they've just been eating the whole time.
• 34:00
  Speaker 1: I remember my brother had this girlfriend who was vegetarian
• 34:02
  Speaker 1: for a long time. And then one day we shot
• 34:05
  Speaker 1: a deer and shade a whole bunch of rare dear meat.
• 34:07
  Speaker 1: It was puking her brains out because it's just like
• 34:10
  Speaker 1: shock her system system. So that's why considered more than
• 34:13
  Speaker 1: other things. Anyways. Then I wrapped this thing up in
• 34:18
  Speaker 1: what was left of it, wrapped up saran wrap, and
• 34:23
  Speaker 1: left it in my fridge for like a week. Then
• 34:29
  Speaker 1: there's a sandwich shop called Mean Sandwich and they have
• 34:33
  Speaker 1: a habborn narrow sauce and somehow one of I don't
• 34:36
  Speaker 1: really know how, I haven't like checked with everyone in
• 34:37
  Speaker 1: my family has to understand how this happened, but one
• 34:40
  Speaker 1: of their containers of hobborn narrow sauce ended up in
• 34:43
  Speaker 1: my fridge. It's like a thinking man's Frank's red hot buttery.
• 34:49
  Speaker 1: M hm. So I took my raw dear met, my
• 34:52
  Speaker 1: mostly raw week old dear meat back out, cutting slices,
• 34:57
  Speaker 1: melted a bunch of butter in a pan, recooked it
• 35:01
  Speaker 1: all over again in that butter, dredged it in that
• 35:06
  Speaker 1: hot bernarow sauce that I found, And that was the
• 35:08
  Speaker 1: best thing I've ever eaten in my entire life hard
• 35:12
  Speaker 1: to replicate. It's a lot of steps and involves you
• 35:17
  Speaker 1: going to mean sandwich and it allows you to let
• 35:23
  Speaker 1: to have a thing kind of cooked in your fridge
• 35:25
  Speaker 1: under plastic rat for seven days. The best thing I
• 35:28
  Speaker 1: ever ate. Wow, that's my hot tip you got at,
• 35:35
  Speaker 1: which is microwave? No, I'm not, like I said. It's
• 35:38
  Speaker 1: a thinking man's hotbernarrow sauce though spicy, too spicy for
• 35:42
  Speaker 1: my kids. My two year old insisted that I give
• 35:45
  Speaker 1: him some, and he declared it spicy. That's my hot tip.
• 35:51
  Speaker 1: What's your what's your hot tip? Tipsy should clarify the andy, Uh, well,
• 35:57
  Speaker 1: it's not his name. He has never once introduced himself
• 36:00
  Speaker 1: as such as wildly known as Poot, So I say Pooter,
• 36:03
  Speaker 1: That's what I'm talking about, is Andrew. I like that
• 36:07
  Speaker 1: style though, when you take that backstrap or a tenderlin
• 36:11
  Speaker 1: like that and seared on outside, have that rare bit
• 36:16
  Speaker 1: in the middle, but then pants here that later because
• 36:20
  Speaker 1: I thought invented it there or no, but it just
• 36:22
  Speaker 1: it reminds me of like I'm taking like, uh, you know,
• 36:25
  Speaker 1: like a roast beef, like a raw or a medium
• 36:27
  Speaker 1: rare roast beef. But then turning that into like a
• 36:30
  Speaker 1: steak sandwich, you know what I mean. He's dead hot
• 36:32
  Speaker 1: in the pant with the onions and peppers and the
• 36:34
  Speaker 1: flavor that then comes out of that. I think I
• 36:37
  Speaker 1: love that. I'm a sandwich guy, though, mean sandwiches. No,
• 36:42
  Speaker 1: where's that app over ballad? I'll check it out, good sauce,
• 36:50
  Speaker 1: give me another hot tip boot that one didn't count
• 36:53
  Speaker 1: hot tip. Well, I we were kind of talking about earlier.
• 36:56
  Speaker 1: UM just in in the way of UM is bringing
• 37:02
  Speaker 1: it back a little bit. But the way that things
• 37:05
  Speaker 1: are handled and processed along the way, you know what
• 37:08
  Speaker 1: I mean. I over the years of hanging out with
• 37:10
  Speaker 1: you guys and then seeing the way that things have evolved,
• 37:14
  Speaker 1: especially up with the shack, you think about how kind
• 37:17
  Speaker 1: of crude it was at the beginning. Things are just
• 37:20
  Speaker 1: kind of getting right off flate table, wrapped in sant
• 37:24
  Speaker 1: whacked in the freezer. And to see that evolution of UM,
• 37:28
  Speaker 1: the introduction of more expensive stuff correct, And I think
• 37:32
  Speaker 1: I just a general care you know, like your brother
• 37:35
  Speaker 1: Danny's just meticulous on his flace, you know, and you
• 37:37
  Speaker 1: can always tell the difference. But I think that translates
• 37:41
  Speaker 1: down the line so well. From the way that it's
• 37:43
  Speaker 1: handled a when it comes like right out of water,
• 37:47
  Speaker 1: obviously an animal that you put down on the ground,
• 37:49
  Speaker 1: and every step that's taken, if if there's care that
• 37:52
  Speaker 1: goes into every little step, I think the end result
• 37:56
  Speaker 1: is leaps and bounds of both everything. Um. Yeah, because
• 38:03
  Speaker 1: like a wrong move deal with fish, Like a couple
• 38:07
  Speaker 1: of wrong moves can really put you to bad spot. Yeah. Yeah.
• 38:11
  Speaker 1: And when you pull that out of the freezer and
• 38:13
  Speaker 1: it you have a a piece of meat that's just
• 38:17
  Speaker 1: absolutely pristine, it's just like, I don't know. To me,
• 38:21
  Speaker 1: it's like it's it's like Christmas, you know, to be
• 38:23
  Speaker 1: able to pull that out and not be like, well,
• 38:26
  Speaker 1: we gotta cut this away, we gotta you know it,
• 38:29
  Speaker 1: It elevates everything along the way. I think we're down.
• 38:32
  Speaker 1: And we were down fishing blue catfish in Kentucky. We
• 38:36
  Speaker 1: went to this guy's house and and and until we
• 38:38
  Speaker 1: started hanging out. We went down and spend a bunch
• 38:39
  Speaker 1: of time in Kentucky. Uh, jugging limb lining, what else
• 38:46
  Speaker 1: trot lining? Yeah, those three jugging limb line and trot
• 38:50
  Speaker 1: lining for channels flats and blues, turtles and turtles, and
• 38:54
  Speaker 1: I'd always like to fish catfish, but I never understood
• 38:57
  Speaker 1: and I knew that there was calfish you put in
• 38:58
  Speaker 1: your mouth and it was like, oh my god, out
• 39:00
  Speaker 1: is that bad? And it was catfish you put in
• 39:02
  Speaker 1: your mouth. It's like, wow, that's great. I never realized
• 39:05
  Speaker 1: that what you're The difference between those two things is fat.
• 39:10
  Speaker 1: The catfish fat taste horrible. And we went down with
• 39:14
  Speaker 1: the guy who catches I wanted to probably thousands of
• 39:19
  Speaker 1: pounds of catfish a year. Oh yeah, because we had
• 39:23
  Speaker 1: easy because we had in the hundreds maybe with twenty
• 39:28
  Speaker 1: some catfish that day. Maybe not a hundred pounds of filets. No, No,
• 39:35
  Speaker 1: like live weight, you know, I think we had in
• 39:38
  Speaker 1: the seventies for live weight. Bunch of guys fishing either way,
• 39:41
  Speaker 1: the guy cleans a lot of catfish. And to watch
• 39:45
  Speaker 1: this guy, uh, he just fishes blue catfish with jugs,
• 39:51
  Speaker 1: But to watch this guy go through his cleaning process
• 39:56
  Speaker 1: and how meticulous and fastidious and like the is the
• 40:00
  Speaker 1: way you do it, You don't do it that way,
• 40:02
  Speaker 1: and it's set up, and how carefully he defats those
• 40:06
  Speaker 1: flames and he takes all that pieced up meat and
• 40:08
  Speaker 1: put in a wheelbarrow, the hose in it. It would
• 40:11
  Speaker 1: just stare at it and stare at and stare at it,
• 40:14
  Speaker 1: watching for any little wisps of oil there will be
• 40:18
  Speaker 1: floating on the surface, and what he would go through
• 40:24
  Speaker 1: to get it where he's like, now that's ready to eat.
• 40:29
  Speaker 1: And that's the difference between good catfish and bad catfish.
• 40:33
  Speaker 1: A guy like that, I think you should follow that
• 40:35
  Speaker 1: up with that. We sort of had a uh, you know,
• 40:39
  Speaker 1: an impromptu you know, like a check on that. The the
• 40:42
  Speaker 1: the day when we were cooking catfish. Oh yeah, it's
• 40:47
  Speaker 1: that little strip of dark on the belly, right, that's
• 40:50
  Speaker 1: orange fat. Yeah, yeah, yeah, there's the there's the bloodline,
• 40:54
  Speaker 1: which they're real careful about getting rid of, and it
• 40:56
  Speaker 1: was fat. And the other day we had some catfish,
• 40:59
  Speaker 1: a huge which catfish we're just like trying to test
• 41:01
  Speaker 1: the catfish resping had a big piece of catfish and
• 41:05
  Speaker 1: I didn't defat it, kind of like half fass defatt
• 41:09
  Speaker 1: at it that it was store bought. And I think
• 41:14
  Speaker 1: that kind of tripped us up because we just figured
• 41:16
  Speaker 1: our store bought it's been well taken care of, you know,
• 41:20
  Speaker 1: not so much. We kind of took that same approach
• 41:23
  Speaker 1: when we're fishing those shovel those um sturgeon up with
• 41:27
  Speaker 1: the elstone and they kind of have that same and
• 41:30
  Speaker 1: we're kind of watching videos and they said it's really
• 41:33
  Speaker 1: important that you make sure you clean all the way
• 41:35
  Speaker 1: down to the white meat. And so we were kind of,
• 41:37
  Speaker 1: you know, taking her time and removing and we did
• 41:39
  Speaker 1: a little tester and you could taste the difference. And
• 41:42
  Speaker 1: I found it too. Even like there's certain species, Sam,
• 41:45
  Speaker 1: it's weird because salmon. Why are king salmon is so popular? Yeah?
• 41:50
  Speaker 1: Because the fat, because the fat is so great at him,
• 41:53
  Speaker 1: you know it. Well, there's a lot like why domestic
• 41:56
  Speaker 1: pork fat real tasty, but dear fat, there's nothing so
• 42:02
  Speaker 1: king salmon people like like them because they're fatty. When
• 42:06
  Speaker 1: we've butchered sharks like lemon sharks, you gotta get all
• 42:09
  Speaker 1: that fat off rosa taste nasty, so real, careful, that's
• 42:18
  Speaker 1: what you're saying. And then your brother Matt took all
• 42:21
  Speaker 1: those little pieces, put them in, put them in a tub,
• 42:23
  Speaker 1: put them in a micro wave mic rave bils and
• 42:26
  Speaker 1: cream cheese top for five minutes and turns them back
• 42:28
  Speaker 1: into gold. Yeah, I know, what's your what's your hot tip. Oh, Um,
• 42:34
  Speaker 1: I wasn't ready for this, um hot tip. Cal you
• 42:39
  Speaker 1: got one, come back to me, Um, I got I
• 42:44
  Speaker 1: got one. A real consistently get complimented on h on
• 42:48
  Speaker 1: anything involving the morale. Mushroom is I like to So
• 42:53
  Speaker 1: I dry all my mushrooms, um, and then you have
• 42:58
  Speaker 1: to reconstitute them to cook with them. And I guess
• 43:02
  Speaker 1: you don't have to, but I do. And so they
• 43:04
  Speaker 1: sit in a bowl of water for you know, twenty
• 43:08
  Speaker 1: four hours in the fridge, and then I'll pull those
• 43:11
  Speaker 1: mushrooms out, um, snip them in half with kitchen shears,
• 43:16
  Speaker 1: give them rinse again in the same water. Let that
• 43:19
  Speaker 1: calm down, Pull those mushrooms out and kind of give
• 43:24
  Speaker 1: them a light little squeeze to drain that water back
• 43:26
  Speaker 1: in there. And then I'll um strain the water the
• 43:30
  Speaker 1: liquid the reconstituted, the liquid that I used to reconstitute
• 43:35
  Speaker 1: the mushrooms, and then I just used that as mushrooms
• 43:39
  Speaker 1: stock for whatever sauce or the roast that I'm cooking
• 43:44
  Speaker 1: with the mushrooms. And man, it makes a difference. I
• 43:49
  Speaker 1: familiar with the school thought that you should never ever wash. Yes,
• 43:54
  Speaker 1: the wild mushroom but those people don't deal with mushrooms
• 43:58
  Speaker 1: out of burns. Well, Morrell's just with the gills on
• 44:01
  Speaker 1: the outside. They're in their hollow on the inside, so
• 44:05
  Speaker 1: there's like natural bug homes. Worm homes. Yeah, I'd always
• 44:08
  Speaker 1: read that about I shouldn't rinse them, and you see
• 44:11
  Speaker 1: it in all kinds of places, like use a gentle brush.
• 44:14
  Speaker 1: That might be true if you're depending on where if
• 44:17
  Speaker 1: you're like picking. Morrel's in some kind of like real
• 44:20
  Speaker 1: grassy river bottom area where it's the nice mat of
• 44:24
  Speaker 1: grass and he's like living there in a dust free
• 44:27
  Speaker 1: environment and you found him that day and there was
• 44:29
  Speaker 1: like a nice do on the grass or something. Yeah,
• 44:33
  Speaker 1: I've spent more time that I didn't wash because you're
• 44:37
  Speaker 1: not supposed to wash, and having a miserable time wondering
• 44:40
  Speaker 1: about like what's gonna happen to my teeth? Yeah, from
• 44:43
  Speaker 1: the grip that I'm eating because even if you and
• 44:46
  Speaker 1: I'm just especially when I'm cooking for other folks, I'm
• 44:50
  Speaker 1: real gentle with them because I want to want to
• 44:52
  Speaker 1: be pretty. Um, it's impossible to clean those things like
• 44:57
  Speaker 1: you will never get every stitutor. I think they they're
• 45:01
  Speaker 1: hardy enough. You know they're not like to get not
• 45:04
  Speaker 1: like a shaggy man. It's just gonna dissolve. It's a
• 45:07
  Speaker 1: it's it's hardy enough to hold up to to. I
• 45:10
  Speaker 1: usually sell them for a while fresh, just to get
• 45:14
  Speaker 1: my bro one time was picking him. He was out
• 45:16
  Speaker 1: trying to pick him for sale. He had a commercial
• 45:19
  Speaker 1: permit in a big burn. You know they're holding up
• 45:22
  Speaker 1: like commercial harvesting. Just just to clarify, so just for listeners, Uh,
• 45:28
  Speaker 1: mushrooms have like like a like a micro rizal, doesn't
• 45:34
  Speaker 1: I say in the word right micro rise them. There's
• 45:37
  Speaker 1: a there's an underground the my celium or something like that.
• 45:41
  Speaker 1: A mushroom has an underground structure. So when you see
• 45:44
  Speaker 1: a mushroom pop up. This isn't a good perfect analogy,
• 45:47
  Speaker 1: but just think about like this, when when a mushroom
• 45:49
  Speaker 1: pops up, you're seeing the apple of an apple tree.
• 45:54
  Speaker 1: But in the mushrooms case, it's not you know, not
• 45:57
  Speaker 1: the same thing as a plant but fungi. But you're
• 46:00
  Speaker 1: seeing is the macro fructation, the fruiting body of a
• 46:06
  Speaker 1: very large underground network of my celia. I think it's
• 46:12
  Speaker 1: my celium cum a big structure that's like imagine as
• 46:17
  Speaker 1: this tree like underground structure that puts off a fruit um.
• 46:22
  Speaker 1: When we talk about morals after forest fires, there's something
• 46:25
  Speaker 1: that happens is not well understood that the underground structure
• 46:33
  Speaker 1: of the morale is there. It's like omnipresent, it's just
• 46:36
  Speaker 1: down there. And something about the action of the fire.
• 46:40
  Speaker 1: It might be that it stresses that whole system out
• 46:43
  Speaker 1: and it's like, holy hell, we gotta get out of here.
• 46:45
  Speaker 1: And it crank and they will all of a sudden
• 46:47
  Speaker 1: crank out. You could have scorched earth, yes, moon dust
• 46:52
  Speaker 1: and the following well, it could happen different times. Generally,
• 46:56
  Speaker 1: if it burns one summer, so it burns in August,
• 47:00
  Speaker 1: the following April, May, June, depending on elevation, latitude, and
• 47:04
  Speaker 1: other factors, all of a sudden in the right place,
• 47:08
  Speaker 1: it's just a bananza where what it is carpeted in Morrel's.
• 47:14
  Speaker 1: That is a difference between mushroom hunting and mushroom harvesting,
• 47:19
  Speaker 1: and guys that commercially harvest Morrel's will often that that's
• 47:24
  Speaker 1: where commercially harvest and Morrell's are coming out of. Oftentimes,
• 47:27
  Speaker 1: is that a big burns where you can go and
• 47:29
  Speaker 1: pick like a hundred pounds and morels. Now, my bro
• 47:32
  Speaker 1: one time picked a bunch fixing to sell and he
• 47:36
  Speaker 1: picked him after a rain, and his entire pick was
• 47:40
  Speaker 1: rejected for how gritty, too much ash, You can't get
• 47:44
  Speaker 1: him clean. So he then had his tub supply got
• 47:50
  Speaker 1: maxed because he then had like everything possibly he was
• 47:55
  Speaker 1: like drying morrel's NonStop. And then we ate gritty mushrooms
• 47:58
  Speaker 1: for And I've done like a pretty damned abusive cleaning
• 48:04
  Speaker 1: process on these before, and and I think the the
• 48:10
  Speaker 1: right way to do it lies somewhere in the middle.
• 48:12
  Speaker 1: Like it, it's amazing how much that mushroom gets beaten up.
• 48:15
  Speaker 1: And when you're finally draining your washtub, bucket, tub, whatever,
• 48:21
  Speaker 1: how much mushroom is on the bottom there and residue
• 48:25
  Speaker 1: with down there with all the ash, and and every
• 48:28
  Speaker 1: third morally open up has a Rollie Polly in it. Yeah, yeah, no,
• 48:32
  Speaker 1: I mean they're buggy, they're dirty, but man they're delicious. Hey, Yanny,
• 48:38
  Speaker 1: will you will you type up? I just want to
• 48:41
  Speaker 1: get people square type up my celium and micro riza
• 48:46
  Speaker 1: my celium being M y c E l I U
• 48:49
  Speaker 1: M microries to be an m y C eight. You'll
• 48:53
  Speaker 1: figure it out. I've been told that there is hardly
• 48:57
  Speaker 1: a surface out there that doesn't have of a morale
• 49:01
  Speaker 1: spore on it. I've seen them come up in some
• 49:03
  Speaker 1: crazy places. You see those studies they've done, and they've
• 49:06
  Speaker 1: gone in like they go into a school where you
• 49:09
  Speaker 1: have like a building with tons of small rooms and
• 49:12
  Speaker 1: multi floors out and they'll go in with a you're
• 49:16
  Speaker 1: going with a mushroom and walk down the hall and
• 49:20
  Speaker 1: then wait some period of time and then going and
• 49:22
  Speaker 1: test air. And the sports. Yeah, the sports like a
• 49:27
  Speaker 1: mushroom spore. There's the thing like a lot of mushroom
• 49:29
  Speaker 1: hunters be like, oh, you can only carry your mushrooms
• 49:31
  Speaker 1: in a basket not a bag because you need to
• 49:35
  Speaker 1: make sure the spores are getting out and being distributed.
• 49:38
  Speaker 1: Yeah that that. But people say the sports are omnipresent. Yeah,
• 49:42
  Speaker 1: they're everywhere, and it's multiple, multiple, multiple generations that are um.
• 49:48
  Speaker 1: The way I've been told now is you know they're uh,
• 49:52
  Speaker 1: the mushroom hunters. They are where they are kept. Deal.
• 49:55
  Speaker 1: They're just waiting for that combination of heat but not
• 49:59
  Speaker 1: too much heat, moisture but not too much moisture disturb bants,
• 50:03
  Speaker 1: but not too much disturb bants to create that little
• 50:07
  Speaker 1: micro climate that they like. Yeah, when when you're hunting,
• 50:10
  Speaker 1: you're going to your spots, Like I've been just put
• 50:12
  Speaker 1: off all the time that I know over twenty years,
• 50:15
  Speaker 1: I know every year there'll be a mushroom in that
• 50:18
  Speaker 1: same spot. Yeah, you just got to be there on
• 50:20
  Speaker 1: the right day it is. Yeah, you watched the while,
• 50:22
  Speaker 1: you wait for that perfect soil condition and then you
• 50:24
  Speaker 1: go out there and boom there They are about a
• 50:26
  Speaker 1: couple times where I moved where I moved away from
• 50:29
  Speaker 1: an area and then very ceremoniously passed along my moral spots.
• 50:35
  Speaker 1: I'm not sure if I do that. I mean those
• 50:37
  Speaker 1: are Yeah, there's certain things that I just cannot part with.
• 50:42
  Speaker 1: You just want it to be that I'd rather know.
• 50:44
  Speaker 1: One picked Yeah, yeah, that's exactly They rotted into the ground.
• 50:48
  Speaker 1: It is so hard to find him sometimes. But one
• 50:51
  Speaker 1: cool experiment, um for folks that are into picking mushrooms
• 50:54
  Speaker 1: is if you get your mushrooms home, you lay them
• 50:57
  Speaker 1: out on a big screen, um, and you start that
• 51:01
  Speaker 1: drying process. They will and it must be somewhat forcibly
• 51:07
  Speaker 1: discharge those spores on the screen, and so um, you
• 51:13
  Speaker 1: know if you have like a dark windows screen, Um,
• 51:18
  Speaker 1: you remove that mushroom and then you look and it
• 51:21
  Speaker 1: leaves a really beautiful design of spores on there. And
• 51:25
  Speaker 1: I always thought somebody much more alreadsy than me could
• 51:28
  Speaker 1: probably make something cool. Well that's a that's a diagnostic
• 51:31
  Speaker 1: tool for I D and mushroom. As you take a
• 51:35
  Speaker 1: spore print, because you look at it, mushroom be like,
• 51:36
  Speaker 1: that's a bit of mushroom is brown. But you'll be
• 51:39
  Speaker 1: reading like you try to go like, so is it
• 51:41
  Speaker 1: the is it the good one that looks like that
• 51:44
  Speaker 1: or the poison one that looks like that? And it'll say,
• 51:46
  Speaker 1: the good one that looks like that will throw a
• 51:48
  Speaker 1: purple spore print. The poison one that looks like that
• 51:51
  Speaker 1: will throw a yellow spore print. And you lay that
• 51:53
  Speaker 1: thing out on a white piece of paper and get
• 51:55
  Speaker 1: a spot print. You look at like, I don't know
• 51:56
  Speaker 1: how it's brown, but that's got a yellow there's a
• 51:59
  Speaker 1: yellow mark on that paper. I did I would have
• 52:03
  Speaker 1: been poisoned by mushrooms one time. Um, was it a
• 52:08
  Speaker 1: real deal or was it just astro intestinal upset? It's
• 52:11
  Speaker 1: like wild mushrooms have too. A mycologist, which is a
• 52:17
  Speaker 1: you know, like my collogist is a mushroom biologist. My
• 52:20
  Speaker 1: cologist might hear this to be like, that's not right,
• 52:22
  Speaker 1: but this is I can tell you, I can guarantee
• 52:23
  Speaker 1: you that this is kind of right. There's mushroom toxins
• 52:26
  Speaker 1: that are neurotoxins. Okay, the mess with your head like
• 52:30
  Speaker 1: eating shrooms, right, that'd be like a nero toxin. And
• 52:34
  Speaker 1: then there's mushroom toxins to just like screw you up.
• 52:37
  Speaker 1: You're digestive track, all right, so they mess your brain up,
• 52:42
  Speaker 1: or they mess your gut up. I got messed up
• 52:45
  Speaker 1: by the gut kind. And it was eating queen bleats well,
• 52:48
  Speaker 1: caribou hunting, and I'd eat a million queen bleats in
• 52:52
  Speaker 1: the lower forty eight not a million, but quite a handful.
• 52:56
  Speaker 1: And then we were eating them up there. And then
• 52:58
  Speaker 1: I later learned from my ecologist who was saying, you know,
• 53:01
  Speaker 1: it's a thing that a lot of people who can
• 53:04
  Speaker 1: eat queen bleats wind up being intolerant of the queen
• 53:07
  Speaker 1: bleats on the Arctic slope. Some difference about them. There's
• 53:14
  Speaker 1: a mushroom that is highly toxic unless a caribou or
• 53:22
  Speaker 1: reindeer eats it. Then you can drink that reindeer's piss
• 53:27
  Speaker 1: and trip. Let's take it into the extreme. Yeah, it's
• 53:32
  Speaker 1: one of the it's like, uh, it's like the fly
• 53:35
  Speaker 1: of Garrick or one of the related to that. It's
• 53:37
  Speaker 1: like when you're watching a cartoon and there's a mushroom.
• 53:39
  Speaker 1: It's a red mushroom with white spots on it. That's
• 53:41
  Speaker 1: like present in all cars. It's like the classic poison mushroom.
• 53:45
  Speaker 1: Mushroom which grow right near my house. There's there's some
• 53:48
  Speaker 1: of those, most falls, there's some of those about a
• 53:51
  Speaker 1: hundred fift yards from here. A white mushroom, a red
• 53:55
  Speaker 1: mushroom with white spots out like in the Smurfs stuff.
• 53:58
  Speaker 1: That's the mushroom. Yeah, but if a reindeer eats it
• 54:03
  Speaker 1: and you drink his piss, you'll trip. Not that I've
• 54:05
  Speaker 1: done it, but it's a it's a thing that Siberian
• 54:08
  Speaker 1: herd hers do. It's yeah, tripping in the boreal force.
• 54:17
  Speaker 1: What would you find out if you've done your research?
• 54:20
  Speaker 1: The is you just want a definition of the two? Yeah,
• 54:23
  Speaker 1: because I like my celium is the vegetative part of
• 54:27
  Speaker 1: a fungus or fungus like bacterial colony consisting of a
• 54:31
  Speaker 1: mass of branching thread like hi fai, that's who's living
• 54:35
  Speaker 1: under the ground. Yeah, Mike Rizals does that? Does that
• 54:38
  Speaker 1: a term for the relationship, Yes, symbiotic association between a
• 54:42
  Speaker 1: fungus and the roots of a vascular host plant. Yeah,
• 54:46
  Speaker 1: because like morrel's they have. That's right. Now, let's come
• 54:49
  Speaker 1: back to me. Morrell's have a micro rizal relationship with say,
• 54:53
  Speaker 1: tulip popper poplars in Virginia, elm trees near where I
• 55:00
  Speaker 1: used to live, cotton woods, aspens must be pond roast
• 55:07
  Speaker 1: pines found some underneath, and pondros orchards in some places.
• 55:11
  Speaker 1: And you might have none of these things growing in
• 55:13
  Speaker 1: your yard and haul in some wood chips and then
• 55:17
  Speaker 1: all of a sudden realize you had some morrels pop
• 55:18
  Speaker 1: out of your wood chips. I've seen that happen when
• 55:21
  Speaker 1: I was a tree surgeon. Interest because people do that now, right,
• 55:27
  Speaker 1: like they bring in half rotten logs and special location
• 55:33
  Speaker 1: not more a quality difference. And this is something we've
• 55:39
  Speaker 1: tested out thoroughly. Between what were referred to as natural morales,
• 55:44
  Speaker 1: which are non fire producing morales, and your fire morales. Now,
• 55:51
  Speaker 1: your fire morales typically um over abundance Banan's abundance the
• 55:57
  Speaker 1: year after the fire, and then they decline rapidly, sometimes
• 56:02
  Speaker 1: from what I've seen, fall off the face of the earth.
• 56:04
  Speaker 1: They're just not next year, the next year. Now your
• 56:08
  Speaker 1: you have your annual spots where uh, if the conditions
• 56:13
  Speaker 1: are right, they'll produce every single year the big giant
• 56:16
  Speaker 1: yellows escala, even if they're small or blonde or black.
• 56:22
  Speaker 1: The wall of the mushroom seems to just be meteor
• 56:27
  Speaker 1: and man, those things there's that. Uh, that's something I've
• 56:31
  Speaker 1: noticed but never thought about. Your right, I never like
• 56:33
  Speaker 1: correlated it to location, but somewhere else just have a
• 56:38
  Speaker 1: wall on them. I got one about the size of
• 56:42
  Speaker 1: the perfect size of a good high walled saute pan,
• 56:46
  Speaker 1: and uh, one mushroom, one mushroom, And did how big
• 56:52
  Speaker 1: is this saw tape? This was probably a fourteen Holy shit? Yeah,
• 56:59
  Speaker 1: you ever see the back of austrooms demystified the morels
• 57:01
  Speaker 1: dudes holding on the back of that book's headsize morals. Man, so,
• 57:07
  Speaker 1: but I smoked this thing with the smoked um smoked
• 57:11
  Speaker 1: octopus elk Italian sausage spicy and like its nice, you know,
• 57:17
  Speaker 1: mirror POI probably carrot some some celery and stuff and
• 57:23
  Speaker 1: and baked that baby for a little while and topped
• 57:27
  Speaker 1: her off some mushroom sauce or some uh tomato sauce
• 57:31
  Speaker 1: and tough to beat, man, But cutting through that thing.
• 57:35
  Speaker 1: The point here is it is a steak. Yeah, you're like, whoa,
• 57:40
  Speaker 1: you know what. It fights back against the knife. It's great.
• 57:43
  Speaker 1: No cal talk us through your talk us through your
• 57:46
  Speaker 1: tongue preparation. Um, are you guys gonna cover this in
• 57:50
  Speaker 1: the new cookbook? Let me talking about tongues and they're good,
• 57:54
  Speaker 1: good every well, you're like a big tongue man every day.
• 57:58
  Speaker 1: Is that a recipe that you share? Yeah, it is.
• 58:01
  Speaker 1: It is. Maybe you can share with me and then
• 58:03
  Speaker 1: I can share it with the rest of the world.
• 58:05
  Speaker 1: Why can't he just tell us right now how he
• 58:07
  Speaker 1: likes to cook game tongues. Yeah, he can do that
• 58:09
  Speaker 1: as well, But it's hard to then replicate that. People
• 58:12
  Speaker 1: are dying to questions every single day. Hey, you got
• 58:18
  Speaker 1: a tongue, you guys, talk me into taking the tongue
• 58:20
  Speaker 1: you get What do I do? What I do? This
• 58:21
  Speaker 1: damn thing. Yeah, exactly. So the quick version is, is
• 58:25
  Speaker 1: I prefer pressure cooker. I'll pile a bunch of tongues
• 58:28
  Speaker 1: in there, let it roll on high for like twenty minutes. Yeah. Uh.
• 58:34
  Speaker 1: At what point do you think a tongue is worth
• 58:36
  Speaker 1: messling with? I take them off even out of like
• 58:39
  Speaker 1: a white middle, tiny white tails that mountain goat this year.
• 58:43
  Speaker 1: Take them an old tongue. Yeah, I may not. I know,
• 58:47
  Speaker 1: I am not as picky as some folks. And you
• 58:49
  Speaker 1: speed cut it where you open up the bottom of
• 58:52
  Speaker 1: the jaw, ye pull it out. Yeah, it's almost out
• 58:56
  Speaker 1: of like scarface, right, it almost wants to come out. Yeah.
• 59:01
  Speaker 1: So you cut along the inside line in the jaw. Uh,
• 59:07
  Speaker 1: and then you can kind of reach up there and
• 59:09
  Speaker 1: hook it. And then you're cutting at the back of
• 59:10
  Speaker 1: the track. Yeah, and and the rest is pretty explaining.
• 59:13
  Speaker 1: It's disturbing how fast you can get a tongue out.
• 59:16
  Speaker 1: It is you'd like to think of your tongues in
• 59:18
  Speaker 1: there better than it is. Yes, Now, if your critter
• 59:22
  Speaker 1: has frozen, like if you chucked her in the back
• 59:24
  Speaker 1: of the track and it froze overnight, then you have
• 59:26
  Speaker 1: to be more careful because there's a good chance you're
• 59:29
  Speaker 1: gonna cut through a portion of your tongue and then
• 59:31
  Speaker 1: you're you gotta kind of cook it right away, because
• 59:34
  Speaker 1: the nice thing is they're all self contained. So um,
• 59:37
  Speaker 1: the peeling part is wash it. You wash it pressure
• 59:41
  Speaker 1: I like the pressure cooker, but you can just boil
• 59:43
  Speaker 1: it also, just flat ass like that's it. You're not
• 59:46
  Speaker 1: brining it ahead of time, just not not for the
• 59:50
  Speaker 1: way I like to cook it. That's that's what I'm
• 59:52
  Speaker 1: trying to find. And then I'll take it just like
• 59:56
  Speaker 1: a pepper and throw it in the freezer like paper bag.
• 1:00:01
  Speaker 1: Throw it in the freezer, and then you start working
• 1:00:03
  Speaker 1: on your sauce, which chopped up a bunch of just
• 1:00:08
  Speaker 1: like a pepper. I got that part. You're not for
• 1:00:12
  Speaker 1: my likings. You're not spending enough time on what it
• 1:00:15
  Speaker 1: is you're doing by pressure cooking and boiling it and
• 1:00:18
  Speaker 1: or boiling it. So basically, your tongue has um, and
• 1:00:23
  Speaker 1: that's true. Your tongue. Everybody's tongue has this rind on
• 1:00:26
  Speaker 1: the outside, a skin. Um. The meat on the inside
• 1:00:31
  Speaker 1: is nice and fatty, which is probably why I like
• 1:00:34
  Speaker 1: it so much. And by um boiling it um you
• 1:00:39
  Speaker 1: are getting that skin to kind of release, I I
• 1:00:44
  Speaker 1: would think, and then get where it slips off. Yeah,
• 1:00:48
  Speaker 1: and then if you chuck that thing in the freezer. Um,
• 1:00:54
  Speaker 1: for reasons unknown to me, it's separates really easy, like
• 1:00:58
  Speaker 1: finger peel with zero meat loss because you don't want that.
• 1:01:03
  Speaker 1: But the the tip it's difficult. The tip is difficult
• 1:01:08
  Speaker 1: and it can be triaged. And that's where like you're
• 1:01:11
  Speaker 1: small white tail tongues. Um, the kind of the chucking
• 1:01:15
  Speaker 1: it in the freezer for twenty minutes is kind of
• 1:01:18
  Speaker 1: critical because he gets too much meat loss. If it
• 1:01:22
  Speaker 1: sticks to that, he's a knife to shave. It's so
• 1:01:27
  Speaker 1: like if I'll simmer it for three to four hours,
• 1:01:31
  Speaker 1: depending on how big the tongue is, and I just
• 1:01:32
  Speaker 1: keep checking by jabbing a fork into the base and
• 1:01:36
  Speaker 1: then I throw mine in an ice water bath. Yeah,
• 1:01:39
  Speaker 1: the same results, you know, it just it varies so
• 1:01:42
  Speaker 1: much Like I was with a buddy mine, a chef.
• 1:01:45
  Speaker 1: You remember that. Have you met Matt Weingarten a chef.
• 1:01:48
  Speaker 1: I was watching him do nine reveal tongues one time.
• 1:01:51
  Speaker 1: And the outer skin on a veal tongue is not
• 1:01:53
  Speaker 1: well adhered to the tongue like it is on a
• 1:01:55
  Speaker 1: game animal because he just like simmer him for two hours,
• 1:01:59
  Speaker 1: throw them ice water bath and it was like taking
• 1:02:01
  Speaker 1: someone's shoe off. Yea. The skin was just like whoop, gone,
• 1:02:05
  Speaker 1: I might do it. That ain't anything like what I've experienced,
• 1:02:08
  Speaker 1: because I'll boil him for three to four hours and
• 1:02:11
  Speaker 1: then I'll be able to get the base of the
• 1:02:13
  Speaker 1: tongue slipped off. But then I'm in there with a
• 1:02:14
  Speaker 1: pairing knife working away on the tip. Yeah, because just
• 1:02:19
  Speaker 1: getting that out her skin layer off and and maybe
• 1:02:22
  Speaker 1: and subconsciously that's why I would kind of wait till
• 1:02:24
  Speaker 1: Thanksgiving her Christmas when I've because if I helped pack
• 1:02:28
  Speaker 1: some somebody's creator out of the woods for him, um,
• 1:02:33
  Speaker 1: you know, I typically have an abundance of meat, but
• 1:02:36
  Speaker 1: everybody's like, hey, do you want a quarter off this thing?
• 1:02:39
  Speaker 1: Like yeah, I just give me the time. Got where
• 1:02:42
  Speaker 1: people fight over the tongues. I know, remy warrant and
• 1:02:46
  Speaker 1: gotta elk. He gotta elk, And I was like, you know,
• 1:02:49
  Speaker 1: and it was like he was like, go ahead and
• 1:02:51
  Speaker 1: grab what you want off the elk. And I could
• 1:02:55
  Speaker 1: like grab myself up and I grab the tongue. He's
• 1:02:57
  Speaker 1: like oh't know, not that I don't care. It's like
• 1:03:00
  Speaker 1: I don't care about the tender lines of back straps.
• 1:03:02
  Speaker 1: Don't take the song man, it's it's the real deal.
• 1:03:06
  Speaker 1: So um, then while this meat your tongues are in
• 1:03:10
  Speaker 1: the freezer, I uh work on the sauce, which my
• 1:03:16
  Speaker 1: buddy Jim chard Alley this is mom's creole sauce, is
• 1:03:21
  Speaker 1: what he calls it. Um, but it's uh chopped green olives, pimentos, garlic,
• 1:03:28
  Speaker 1: red wine, black pepper, uh, and crushed canned tomatoes. So
• 1:03:36
  Speaker 1: we should I just get tomatoes? No, get canned tomatoes. Yeah.
• 1:03:41
  Speaker 1: That that that school thought bugs me when people are
• 1:03:44
  Speaker 1: like down on you for using this is different. Yeah,
• 1:03:47
  Speaker 1: this is like it's just different. It's helpful sometimes, yeah,
• 1:03:50
  Speaker 1: but I don't know if is it it's super helpful,
• 1:03:52
  Speaker 1: But is it like a coming out of the depression thing?
• 1:03:58
  Speaker 1: I don't know, Like, wouldn't know. Just use cand tomatoes?
• 1:04:01
  Speaker 1: Who are you prejudiced against? Can tomatoes? Use them all?
• 1:04:05
  Speaker 1: I mean there's an application for them. I mean their
• 1:04:08
  Speaker 1: their process to the point where you want to put
• 1:04:11
  Speaker 1: them into a sauce, you know. Yeah, So get this
• 1:04:15
  Speaker 1: sauce kind of simmering you know, with enough liquid and
• 1:04:20
  Speaker 1: and uh, I I also use my reconstituted morals and
• 1:04:26
  Speaker 1: the the juice accompanying that. Uh. And then I'll pull
• 1:04:32
  Speaker 1: the tongues out. I'll peel the tongues, uh, chop the
• 1:04:36
  Speaker 1: tongues into you know about you know, your thumbnail sized pieces,
• 1:04:43
  Speaker 1: maybe a little bit bigger, and just let that simmer. Uh.
• 1:04:48
  Speaker 1: And then I'll fry polenta. Just get the you know,
• 1:04:51
  Speaker 1: the tubes of polenta that you see at the store,
• 1:04:54
  Speaker 1: cut them into rounds and give them a nice little
• 1:04:57
  Speaker 1: fry and then uh and croc pots perfect for this too. Um.
• 1:05:04
  Speaker 1: But you know, take you know, sauce and a couple
• 1:05:08
  Speaker 1: of chunks to make sure there's morel in there, and
• 1:05:10
  Speaker 1: stack it up all nice on that polenta and a
• 1:05:14
  Speaker 1: little bit of parsley on top. And it's fantastic. Love
• 1:05:19
  Speaker 1: that's the tongue sounds good. I mean, it's my It
• 1:05:24
  Speaker 1: is a meal I look forward to every year. And
• 1:05:28
  Speaker 1: and it's simple. I mean, it's not. It's not kitchen magic,
• 1:05:32
  Speaker 1: right what I've been doing, like i'd tend to smoke them.
• 1:05:36
  Speaker 1: There's a lot of quizzical, kind of real questioning raised
• 1:05:40
  Speaker 1: eyebrows for our listeners here really staring me down what
• 1:05:47
  Speaker 1: you're doing with the tongues. I like it, okay, Yeah,
• 1:05:49
  Speaker 1: we've been here and about it for years, by your
• 1:05:52
  Speaker 1: fancy uh tongue dish. But I don't know if you've
• 1:05:54
  Speaker 1: ever explain it to us. Yeah, i'd put it more
• 1:05:57
  Speaker 1: on like the peasant side of things, right, peasant dish. Yeah,
• 1:06:00
  Speaker 1: I mean it's it's like traditionally, but you know the
• 1:06:03
  Speaker 1: old days, it was they were so valuable that you
• 1:06:06
  Speaker 1: it would warrant people to go out and hunt buffalo
• 1:06:10
  Speaker 1: just for the tongues. She'd get a couple of bucks
• 1:06:12
  Speaker 1: of the tongue and you could get a dollar or
• 1:06:14
  Speaker 1: two for the tongue. They were pickling them, right, them
• 1:06:19
  Speaker 1: pack them in barrels of salt and ship of mess,
• 1:06:23
  Speaker 1: just packed in salt, salt pack and then was it
• 1:06:25
  Speaker 1: like a bar food or yeah, pickled tongue and smoked tongue. Yeah,
• 1:06:30
  Speaker 1: they they would pack up. They would pack them in
• 1:06:32
  Speaker 1: salt barrels. One time, there was a there was a
• 1:06:34
  Speaker 1: case where there's a in the historical count there's a
• 1:06:38
  Speaker 1: case where a group of sue hunters near the junction
• 1:06:42
  Speaker 1: of the I think they're near the junction where the
• 1:06:46
  Speaker 1: Yellowstone flows into the Missouri, so like it was Fort
• 1:06:49
  Speaker 1: Union sits there where they also river hits the Missouri
• 1:06:52
  Speaker 1: in North Dakota. I think that's Fort Union. And a
• 1:06:56
  Speaker 1: group of sue hunters killed five was buffalo near the
• 1:07:03
  Speaker 1: fort and just sold the tongues out of him because
• 1:07:07
  Speaker 1: veils valuable. Yeah, there's a lot of cases like that,
• 1:07:12
  Speaker 1: you know, I do have to say it. Like my
• 1:07:13
  Speaker 1: Eastern Montana family, Um, they weren't. They were. I made
• 1:07:19
  Speaker 1: this tongue as an appetizer for the whole you know,
• 1:07:23
  Speaker 1: the whole clam last Christmas, and the kind of the
• 1:07:28
  Speaker 1: older generation was pretty skeptical because every single person there
• 1:07:34
  Speaker 1: it was like ranch family. Once they made it sound
• 1:07:38
  Speaker 1: like once a week. It was just kind of on
• 1:07:39
  Speaker 1: the rotation there. There would be beef tongue that have
• 1:07:43
  Speaker 1: been u brind into pastromi, and it was beef tongue sand,
• 1:07:48
  Speaker 1: which is once a week. And they were not super
• 1:07:51
  Speaker 1: jack to be eaten tongue. But that's definitely I basically
• 1:07:53
  Speaker 1: make up stramy with the tongues, and I mean, that's
• 1:07:56
  Speaker 1: gotta be good. But that's what I stole from that
• 1:08:00
  Speaker 1: wine guarden. I think what's surprising is just a texture
• 1:08:03
  Speaker 1: when it is handled right, how tender actually falls apart,
• 1:08:06
  Speaker 1: and when you cut it, it's got like a weird
• 1:08:09
  Speaker 1: mosaic of like white and red and cool pattern. Yeah.
• 1:08:13
  Speaker 1: A couple of couple of years back when you did uh,
• 1:08:15
  Speaker 1: we did thanksgiving it your place, and we had maybe
• 1:08:18
  Speaker 1: three or four tongues that I think you had brined
• 1:08:20
  Speaker 1: and smoked, and they were just phenomenal, really good. I
• 1:08:24
  Speaker 1: brined them. Why like, cure him with a dry brine
• 1:08:29
  Speaker 1: and a vaccine um in the bag with the dry Brian,
• 1:08:32
  Speaker 1: did you cure him with the sheath on, say, the
• 1:08:35
  Speaker 1: whole damn tongue. Scrub it with a scrub brush, have
• 1:08:39
  Speaker 1: a cure salt, sugar and seasonings, and vac seal into
• 1:08:43
  Speaker 1: the with the dry cure and throw up my fridge
• 1:08:46
  Speaker 1: for a week or two and just flip it now
• 1:08:49
  Speaker 1: and then in the vac seal bag because the liquid
• 1:08:51
  Speaker 1: saddles and you flip it in the liquid settles. Then
• 1:08:54
  Speaker 1: I smoke it for a long time. Then I braised
• 1:08:57
  Speaker 1: it to peel the skin. Mhmm. And then that liquid
• 1:09:03
  Speaker 1: that you braise it in wants it being amazing. It's
• 1:09:06
  Speaker 1: like a smoked stock yet there. Yeah, that moose tongue
• 1:09:14
  Speaker 1: that we got up in BC. I stole your moose
• 1:09:19
  Speaker 1: tongue from from that one on the river trip. Uh,
• 1:09:22
  Speaker 1: that I through in the pressure cooker. Let cool completely,
• 1:09:28
  Speaker 1: like cold, cold, peeled it, sliced it super thin, olive oil,
• 1:09:33
  Speaker 1: salt pepper, and a moose tongue is a big tongue.
• 1:09:39
  Speaker 1: That thing disappeared. About six people took that thing down. Yeah,
• 1:09:45
  Speaker 1: it's three pounds tongue. Yeah, and it was. I mean,
• 1:09:48
  Speaker 1: it's just phenomenal. But it was just cold, good olive
• 1:09:52
  Speaker 1: oil salt pepper. It was fantastic all right. On the
• 1:09:55
  Speaker 1: walk folks doing a how to do deer rips, It's
• 1:09:59
  Speaker 1: like it's very important because people don't understand this. I
• 1:10:02
  Speaker 1: was one time down in South Carolina and we took
• 1:10:05
  Speaker 1: a deer to a deer processor. No we didn't. We
• 1:10:08
  Speaker 1: just went. We dropped by a deer processor in South Carolina,
• 1:10:13
  Speaker 1: and this guy, as he's like admitting deer into his
• 1:10:16
  Speaker 1: processing plant, skins him and takes the saws all and
• 1:10:22
  Speaker 1: cuts the rip rack right off and throws it out
• 1:10:25
  Speaker 1: with the feet like not even gonna look at it.
• 1:10:32
  Speaker 1: The processor. I don't know if there's uh you call
• 1:10:37
  Speaker 1: me a liar. No, No, I'm adding to your story.
• 1:10:44
  Speaker 1: I just think that I don't know if there's a
• 1:10:45
  Speaker 1: processor in our country that deals with venison rims. And
• 1:10:50
  Speaker 1: I don't even think that. I mean, I'm saying that
• 1:10:52
  Speaker 1: was just deboning them for the grind pile. I mean,
• 1:10:55
  Speaker 1: I live near one, and I see the mountain of carcasses.
• 1:11:00
  Speaker 1: Those they're all ribs intact, and it's mostly elk. You know,
• 1:11:05
  Speaker 1: elk ribs. So anyways, okay, here's what you should do
• 1:11:09
  Speaker 1: with your deer ribs. If you don't do this, you're stupid.
• 1:11:12
  Speaker 1: Take skin that you got. You got the deer skin
• 1:11:16
  Speaker 1: and eventually got where you got. There's the deer land
• 1:11:18
  Speaker 1: there and he's got his ribs on him. And because
• 1:11:21
  Speaker 1: you already got him, you already split the sternum. So
• 1:11:24
  Speaker 1: go down along the spine with a saw and cut
• 1:11:31
  Speaker 1: the ribs free along the spine so that you wind
• 1:11:33
  Speaker 1: up with a fred Flintstone rib rack. We'll put up
• 1:11:37
  Speaker 1: a picture with the show notes. We'll put up a
• 1:11:40
  Speaker 1: picture of pictures of how to do this. What I'm
• 1:11:43
  Speaker 1: talking about, Take that rib brack and then saw. If
• 1:11:48
  Speaker 1: you're talking about a general standard issue white tail deer.
• 1:11:53
  Speaker 1: Saw that rib brack into three long strips where you're
• 1:11:55
  Speaker 1: cutting crossbone. Just making sense, and you're gonna wind up
• 1:12:00
  Speaker 1: with three strips of what looks like pork ribs from
• 1:12:03
  Speaker 1: a restaurant. And what you did the other day it
• 1:12:05
  Speaker 1: was like that I hadn't seen, is you rolled the
• 1:12:08
  Speaker 1: ribs before song? Yeah, you could take that whole rib
• 1:12:12
  Speaker 1: rack and you have the matt. It might not make
• 1:12:16
  Speaker 1: sense listening to me, but once you're doing you understand
• 1:12:18
  Speaker 1: on top mot depending on how you cut this whole thing.
• 1:12:22
  Speaker 1: You could take the rib rack and just roll it
• 1:12:24
  Speaker 1: up like a river rafting table what do they call
• 1:12:28
  Speaker 1: those tables, roll top tables, table industries, roll it up
• 1:12:32
  Speaker 1: like a river rafted table, and then saw it. So
• 1:12:35
  Speaker 1: you're cutting cross bone. You're gonna wind up with three
• 1:12:38
  Speaker 1: long strips ten eleven ribs in pieces that are about
• 1:12:44
  Speaker 1: six inches long five six inches long to paying out
• 1:12:47
  Speaker 1: side of the deer. Then you cut those down into
• 1:12:50
  Speaker 1: pieces that have three, two or three ribs per piece,
• 1:12:53
  Speaker 1: so you have two or three ribs there's six inches long,
• 1:12:57
  Speaker 1: connected by all the meat that was over and under them.
• 1:13:01
  Speaker 1: Let me back up. If it's a particularly fatty deer.
• 1:13:04
  Speaker 1: Take a bony knife and cut away as much as
• 1:13:06
  Speaker 1: the tallow as you can. I missing anything else, hone, no, no,
• 1:13:11
  Speaker 1: do all that because well, unless you want to mention,
• 1:13:13
  Speaker 1: I guess what I was thinking about is when you're
• 1:13:15
  Speaker 1: cutting it off the carcass, you sort of end up
• 1:13:17
  Speaker 1: with having the like where there's almost like a nine
• 1:13:20
  Speaker 1: degree turn of bone at the top end going to
• 1:13:22
  Speaker 1: the spine. It doesn't really have a lot of meat on.
• 1:13:25
  Speaker 1: There's a seam in there. There's a seam and that's
• 1:13:27
  Speaker 1: really where you should be cut. So it's not quite
• 1:13:29
  Speaker 1: right against the spine. If you're real crafty and good
• 1:13:31
  Speaker 1: with a knife, you can cut it. There's a joint.
• 1:13:34
  Speaker 1: There's like a joint in the rib. It doesn't look
• 1:13:36
  Speaker 1: like what it's there, and you can actually cut it
• 1:13:37
  Speaker 1: with a knife if you know what you're doing. But
• 1:13:39
  Speaker 1: just the saws all's fine too. And then on the
• 1:13:41
  Speaker 1: bottom edge you're sort of dealing with where it joins
• 1:13:44
  Speaker 1: into the sternhom Sternham and there's a joint there. If
• 1:13:48
  Speaker 1: you know what you're doing, you can cut that with
• 1:13:49
  Speaker 1: a knife. But I'm trying not to get people intimidated.
• 1:13:53
  Speaker 1: Well I'm just saying you might run into this, so
• 1:13:56
  Speaker 1: you can just saw it off too. Yeah, Like right now,
• 1:13:58
  Speaker 1: like I'm playing rhythm tar and Yahn he is soloing
• 1:14:02
  Speaker 1: off of the rhythm. Right, I would like telling you
• 1:14:04
  Speaker 1: the basic outline, and Yohn he's adding textures. So keep
• 1:14:07
  Speaker 1: doing that. But you're cool up so far. Now take
• 1:14:11
  Speaker 1: these things and if you have a pressure cooker, so
• 1:14:14
  Speaker 1: now you got all these blocks of ribs that look
• 1:14:17
  Speaker 1: like what you'd get if you order ribs in a restaurant.
• 1:14:20
  Speaker 1: If you have a pressure cooker, take these things and
• 1:14:24
  Speaker 1: put them in your pressure cooker, and put an inch
• 1:14:27
  Speaker 1: or two of water in your pressure cooker with them,
• 1:14:30
  Speaker 1: and pressure cook them at ten pounds of pressure for
• 1:14:33
  Speaker 1: twenty minutes. Now do you do you put any rub
• 1:14:36
  Speaker 1: on that beforehand? Yet? Yet? You can, but I think
• 1:14:40
  Speaker 1: it's necessary. I think it's necessary at this point. Straight up,
• 1:14:44
  Speaker 1: water out of the faucet. If you don't have a
• 1:14:49
  Speaker 1: pressure put him in a slow cooker, crock pot or
• 1:14:52
  Speaker 1: slow cooker. If you don't have one of those, put
• 1:14:54
  Speaker 1: it in a Dutch oven or some kind of oven
• 1:14:56
  Speaker 1: safe receptacle. Cover them up in the water and put
• 1:14:59
  Speaker 1: him in your oven, or put them in your slow
• 1:15:01
  Speaker 1: cooker and cook them for three hours until there fork tender.
• 1:15:06
  Speaker 1: You want to cook them until this happens, until you
• 1:15:09
  Speaker 1: could imagine just stripping them off the bone with your fingers.
• 1:15:16
  Speaker 1: If you wait until it just naturally happens, it's too late.
• 1:15:19
  Speaker 1: You gotta get them at the point where you can
• 1:15:22
  Speaker 1: handle it, where you could grab a little chunk of
• 1:15:24
  Speaker 1: because the meat retracts and leaves little bone ends out there.
• 1:15:28
  Speaker 1: You wanted at the point where you could grab one
• 1:15:30
  Speaker 1: of those bone ends and lift the whole thing up
• 1:15:33
  Speaker 1: and have it not fall apart, but that if you
• 1:15:38
  Speaker 1: wanted to tear it apart, you could. That is the
• 1:15:41
  Speaker 1: moment to strike. And a pressure cooker, that moment lasts
• 1:15:45
  Speaker 1: for minutes. In a in a slow cooker, that moment
• 1:15:50
  Speaker 1: lasts for a long time. Yeah, that's a that's a
• 1:15:54
  Speaker 1: large window to shoot for. We did some the other
• 1:15:57
  Speaker 1: day and I want to say it was right at
• 1:15:59
  Speaker 1: four was three and a half four hours, and we
• 1:16:02
  Speaker 1: felt like, how did we not caught it right then
• 1:16:04
  Speaker 1: and there? And with a lot of other stuff going on,
• 1:16:06
  Speaker 1: and so we checked them. We're like, oh, it's fork
• 1:16:09
  Speaker 1: tender right now, But they were at the far end
• 1:16:11
  Speaker 1: of fork tenders. They were getting ready to start falling
• 1:16:14
  Speaker 1: off the bone. And you'll notice too that you've rendered
• 1:16:16
  Speaker 1: a lot of that tallow out because of the liquid,
• 1:16:19
  Speaker 1: the surface of the liquids gonna be very oily. And
• 1:16:21
  Speaker 1: that's really my question here is and where I get
• 1:16:24
  Speaker 1: tripped up and and end up just saying screw it
• 1:16:27
  Speaker 1: and cooking the whole thing. Is cooking the whole thing
• 1:16:30
  Speaker 1: the ribs, Like I just it's not even worth trimming
• 1:16:34
  Speaker 1: off any fat because I can't get to all the fat.
• 1:16:37
  Speaker 1: There's so many layers in there, right, Yeah, And that's
• 1:16:40
  Speaker 1: why I'm just saying, like due to rough once over. Yeah,
• 1:16:43
  Speaker 1: And I don't know why I do a rough once over,
• 1:16:45
  Speaker 1: but this is easy to do. Got you? So you're
• 1:16:48
  Speaker 1: saying you just rendered out anyways, And because some of
• 1:16:51
  Speaker 1: the fats, all right, if it's hot, the next step
• 1:16:55
  Speaker 1: pull them out of the liquid lamb on a train
• 1:16:57
  Speaker 1: and let him dry a little bit, drain off and dry.
• 1:17:02
  Speaker 1: Now you hit him with your favorite dry rub. Right
• 1:17:09
  Speaker 1: then you walk over to your grill, your outdoor grill,
• 1:17:13
  Speaker 1: and you throw them on your outdoor grill, and all
• 1:17:17
  Speaker 1: you're really doing is warming them up and putting a
• 1:17:20
  Speaker 1: little char on them. They're already cooked them ready to eat,
• 1:17:23
  Speaker 1: and you take a mop, You take a half cup
• 1:17:27
  Speaker 1: of cider, vinegar, a half cup of yellow mustard. Mix
• 1:17:32
  Speaker 1: that up, throw them on your grill and base them
• 1:17:36
  Speaker 1: with the vinegar, cider, the vinegar, mustard, mop until they
• 1:17:44
  Speaker 1: just start to char up and get all nice and warm.
• 1:17:46
  Speaker 1: And then you eat them. And you will never discard
• 1:17:49
  Speaker 1: another rib of the rest of your life. And you
• 1:17:51
  Speaker 1: will hate the man that does. I love it even calm,
• 1:17:56
  Speaker 1: it's so yeah, you will call him stupid. Good didn't
• 1:18:00
  Speaker 1: hate him, now, is that good? I have left some
• 1:18:05
  Speaker 1: of der ribs in the woods, just the h there
• 1:18:09
  Speaker 1: each You've said it before. You know, every animal, wild game,
• 1:18:14
  Speaker 1: animals is its own beast. It's different. And I've the
• 1:18:18
  Speaker 1: deer deer I got this year like that was a giant.
• 1:18:24
  Speaker 1: The rib section alone was a ton of meat. And
• 1:18:27
  Speaker 1: that definitely came out with me. But you know, Montana,
• 1:18:31
  Speaker 1: you know, in the very end of the season, some
• 1:18:34
  Speaker 1: buck that's just been rutting like crazy, and that rib
• 1:18:38
  Speaker 1: meat looks like jerky about it's almost done jerky and
• 1:18:43
  Speaker 1: there's nothing on the outside of it. Rat Yeah, yeah,
• 1:18:47
  Speaker 1: there's no there's any state where you like, like all
• 1:18:49
  Speaker 1: the states have Most states have what was called salvage
• 1:18:53
  Speaker 1: requirements are wanting waste laws, um, and they spell off
• 1:18:56
  Speaker 1: of you what you need to keep. Yeah. When I
• 1:18:59
  Speaker 1: first moved, I know, you had to keep the real
• 1:19:01
  Speaker 1: meat and you had to keep the neck meat. And
• 1:19:05
  Speaker 1: then they changed that law. And you know, myself, from
• 1:19:08
  Speaker 1: my group of buddies that I hunt with, were just
• 1:19:11
  Speaker 1: wickedly pissed just because that that is phenomenal eating. I
• 1:19:16
  Speaker 1: think in general, salvage requirement should be much stricter, and
• 1:19:19
  Speaker 1: they should be spelled out. It's fun. I love to
• 1:19:22
  Speaker 1: read them. Because of how specific some states are, I
• 1:19:24
  Speaker 1: think generally they should be more. I could generally be
• 1:19:27
  Speaker 1: good for hunters, good for hunting, and good for public
• 1:19:32
  Speaker 1: perception to have much stricter salvage requirements. Yeah, the optics
• 1:19:36
  Speaker 1: that it would be good. One day. This happened a
• 1:19:39
  Speaker 1: million years ago. But one day I was really upset
• 1:19:42
  Speaker 1: about some things that I had seen other hunters do,
• 1:19:46
  Speaker 1: and it was really upset, and me and Yanni were
• 1:19:49
  Speaker 1: driving down the road remember this, and we look and
• 1:19:52
  Speaker 1: there's an elk gut pile laying out in a field
• 1:19:56
  Speaker 1: m hm. And I'm all mad about so we had
• 1:19:58
  Speaker 1: to preface this that we were talking to out. Um,
• 1:20:01
  Speaker 1: you're upset, and you're like, yeah, this is just not right.
• 1:20:05
  Speaker 1: This is it's I forget what you were upset about.
• 1:20:08
  Speaker 1: Maybe it was it just guys were rock shooting elk,
• 1:20:10
  Speaker 1: or some guys had got we some guys had gotten
• 1:20:12
  Speaker 1: onto herd of elk, and we're using text messaging where
• 1:20:15
  Speaker 1: it's not allowed. We're using text messaging to like coordinate
• 1:20:18
  Speaker 1: efforts on a herd of elk, right, and uh, somehow
• 1:20:22
  Speaker 1: that guys we got talking about taking stuff out of
• 1:20:25
  Speaker 1: the field, and you were like, yeah, my dad, you know,
• 1:20:27
  Speaker 1: and this, that and the other. We took everything out,
• 1:20:29
  Speaker 1: like my dad had to go check other gut other
• 1:20:32
  Speaker 1: dudes gut piles to get the heart. Yeah, and I'm
• 1:20:34
  Speaker 1: saying like, well, like I didn't grow up that way,
• 1:20:37
  Speaker 1: you know, I grew up hunting a lot, Like I
• 1:20:39
  Speaker 1: didn't grow up like nobody taught me. Like and plus
• 1:20:42
  Speaker 1: we'd like just dropped our deer off of the processor.
• 1:20:45
  Speaker 1: But like I didn't know about shanks and neck meat
• 1:20:47
  Speaker 1: and hearts and livers, and sure we ate like heart liver,
• 1:20:50
  Speaker 1: like one night, and that was usually the night of
• 1:20:53
  Speaker 1: opener in Wisconsin, we have like a meal of that.
• 1:20:56
  Speaker 1: But that was it, like if I shot a deer
• 1:20:58
  Speaker 1: some other time, like it just that didn't come home
• 1:21:02
  Speaker 1: with you. So anyways, Yeah, we're driving down the road.
• 1:21:04
  Speaker 1: We see a gut pile and I jump out all
• 1:21:07
  Speaker 1: on the huff and go running out in the field
• 1:21:09
  Speaker 1: and go get the heart. And the heart's gone because
• 1:21:11
  Speaker 1: you're like, I guarantee that something. They just left it
• 1:21:14
  Speaker 1: out here. Yeah, and the guy had the heart and
• 1:21:16
  Speaker 1: the guy had taken the heart. And then I got
• 1:21:17
  Speaker 1: back in all back in a good mood. Nobody would
• 1:21:20
  Speaker 1: hunt that way and be a heart man. But then
• 1:21:24
  Speaker 1: I was like, yeah, those guys are right. I got
• 1:21:27
  Speaker 1: gotten a little debate with my uncle about that particular instance,
• 1:21:31
  Speaker 1: uh and what I'm talking about, and he um, I
• 1:21:35
  Speaker 1: was like, you know, people gotta eat. That's getting groceries.
• 1:21:40
  Speaker 1: And I said yeah. But because of the use of
• 1:21:44
  Speaker 1: illegal communication, I feel that the scale just tipped way
• 1:21:53
  Speaker 1: out out of whack, right, just went way too far
• 1:21:58
  Speaker 1: to the hunter's advantage, uh, versus the game's advantage. And
• 1:22:02
  Speaker 1: that's just not the way the system is supposed to operate.
• 1:22:05
  Speaker 1: And that location is not open to your individual interpretation
• 1:22:08
  Speaker 1: because it's just against the law. True or not that
• 1:22:11
  Speaker 1: state has made that not legal. Yep. But listening to this,
• 1:22:16
  Speaker 1: it's like it seems like more hunters need to make
• 1:22:20
  Speaker 1: the connection to the food end of it to elevate
• 1:22:24
  Speaker 1: that because you're talking about the tongue and the neck
• 1:22:27
  Speaker 1: and the shank and the ribs and these things. Most
• 1:22:31
  Speaker 1: people are just discarding this, which if you know how
• 1:22:34
  Speaker 1: to take care of that, it's some of the best
• 1:22:36
  Speaker 1: eats you know, And it's Is it just because a
• 1:22:39
  Speaker 1: lot of hunters just want to grind sausage and want
• 1:22:42
  Speaker 1: burger meat? Is it? It? Does it need to become
• 1:22:46
  Speaker 1: in education of how to take care of those cuts
• 1:22:50
  Speaker 1: and make them so delicious to eat? I mean, I
• 1:22:54
  Speaker 1: think education is a big part of it. You or
• 1:22:59
  Speaker 1: me about how uh this is in Montana. But he said,
• 1:23:10
  Speaker 1: you know, three years ago, uh not, he never saw
• 1:23:16
  Speaker 1: deer come through check stations that still had shanks and
• 1:23:23
  Speaker 1: the field. Yeah, but now he's he feels like almost
• 1:23:29
  Speaker 1: no shanks get left in the field. I had a
• 1:23:31
  Speaker 1: I had a game warden from a western state come
• 1:23:35
  Speaker 1: up to me and she's like, I feel that because
• 1:23:38
  Speaker 1: of your show. I honestly feel like, because of your show,
• 1:23:41
  Speaker 1: I see better field care. How cool is that? Oh yeah,
• 1:23:44
  Speaker 1: that's it. I mean that's the in goal, right, And
• 1:23:46
  Speaker 1: she said, I feel it's been a market difference. That's
• 1:23:49
  Speaker 1: awesome to begin like having conversations about this stuff. But
• 1:23:52
  Speaker 1: he got down to work though. I mean, you're like
• 1:23:55
  Speaker 1: when you're talking about the difference between what I used
• 1:23:58
  Speaker 1: to do to get an elk out of the woods
• 1:24:00
  Speaker 1: and what I do now, Like more weight on your back,
• 1:24:03
  Speaker 1: more time spent at the carcass, you know, more time
• 1:24:06
  Speaker 1: spent at the butchering table at home, like it just
• 1:24:10
  Speaker 1: you're be surprised how many people are like picky little kids.
• 1:24:12
  Speaker 1: Though my kids aren't that way. My kids aren't picky
• 1:24:15
  Speaker 1: though kids, but a lot of grown ups are just
• 1:24:17
  Speaker 1: like squeamish picky eaters, like their parents indulged that when
• 1:24:21
  Speaker 1: they were a kid or something, and now they're like,
• 1:24:23
  Speaker 1: you know, I'm not gonna eat that. They actually sound
• 1:24:26
  Speaker 1: like that. Yeah, my kids are kind of mad when
• 1:24:28
  Speaker 1: I bring home a little four or five inch rips off,
• 1:24:31
  Speaker 1: like the like you cut the rip slab and into
• 1:24:34
  Speaker 1: thirds instead, they like it if I just like the
• 1:24:37
  Speaker 1: whole thing hole like that they just have such a
• 1:24:40
  Speaker 1: more enjoyable dinner when they just have like the giant
• 1:24:43
  Speaker 1: bone in hand and they're not and pulling. They love it. Yeah,
• 1:24:48
  Speaker 1: So I think there's I think there's that. It's like
• 1:24:50
  Speaker 1: being like a little picky, squeamish person. And what he
• 1:24:53
  Speaker 1: just said about the laziness, I mean, I guess it's
• 1:24:55
  Speaker 1: it's extra work. It's just do you think if you
• 1:24:58
  Speaker 1: were out there in that whole areas that you would
• 1:25:00
  Speaker 1: just try and get every little ounce out of it?
• 1:25:02
  Speaker 1: But I guess not everybody's worried like that. No. And
• 1:25:04
  Speaker 1: there's the other thing too, it's just like hard to
• 1:25:06
  Speaker 1: learn how to do it. So it's really but here's
• 1:25:08
  Speaker 1: the thing. If you've become a good hunter, that's hard,
• 1:25:12
  Speaker 1: Like it's hard to be a good hunter. So if
• 1:25:15
  Speaker 1: you have it in your brain to become a good hunter,
• 1:25:17
  Speaker 1: which is extremely difficult, you definitely have in your brain
• 1:25:20
  Speaker 1: to learn how to do like a handful of procedures
• 1:25:22
  Speaker 1: on how to cook. That makes sense. But you're right,
• 1:25:27
  Speaker 1: you see, And it's funny because hunting, you can't divorce
• 1:25:32
  Speaker 1: hunting from its roots. Hunting is a like hunting owes
• 1:25:37
  Speaker 1: its history. Owe is its inception to the fact that
• 1:25:41
  Speaker 1: there's a food gathering method. It's like a food gathering strategy.
• 1:25:45
  Speaker 1: And still today if you go hunt with you know,
• 1:25:47
  Speaker 1: certain indigenous cultures, they have no absolutely no waste in
• 1:25:51
  Speaker 1: certain you know depending that's a that's a blanket state.
• 1:25:54
  Speaker 1: It is also cases where people have driven off, you know,
• 1:25:58
  Speaker 1: eight hundred buffalo off a cliff and then butcher a
• 1:26:03
  Speaker 1: dozen of them and then the rest rotted because they
• 1:26:05
  Speaker 1: probably we're surprised as well went over there. They're just
• 1:26:10
  Speaker 1: hoping to get a couple. So I mean, there's like
• 1:26:11
  Speaker 1: there's times when that's not the case. Like Jenny, it's
• 1:26:13
  Speaker 1: like food acquisition and wide utilization. When we spent time
• 1:26:18
  Speaker 1: down in South America, they don't flay fish. They cook
• 1:26:21
  Speaker 1: fish whole and suck every bone. So when they're done,
• 1:26:25
  Speaker 1: there's a little teeny pile of glistening bones laying there.
• 1:26:30
  Speaker 1: Head every single thing, right, honey like takes its heritage
• 1:26:37
  Speaker 1: from that. But at some point in time in some
• 1:26:42
  Speaker 1: people's minds got like divorced from food acquisition. I'll talk
• 1:26:47
  Speaker 1: to guys, be like big time hunter guys. I know
• 1:26:49
  Speaker 1: they've got a bunch of meat in the freezer, and
• 1:26:50
  Speaker 1: he talked to him, they're cooking something different, boneless skinless
• 1:26:55
  Speaker 1: chicken brass because it fits into my workout right. I'm
• 1:26:57
  Speaker 1: like you all people, you of all people are cooking
• 1:27:02
  Speaker 1: chicken tonight four or five bucks in the freezer. Oh man, Yeah,
• 1:27:11
  Speaker 1: well where are you at, Pooter on your Uh? Would
• 1:27:15
  Speaker 1: you prefer I call you Andrew for this? Sorry about
• 1:27:17
  Speaker 1: can you call me wh whatever you want? What? Because
• 1:27:23
  Speaker 1: I mean I definitely got into food. Uh. Really the
• 1:27:28
  Speaker 1: separation between just enjoying eating food and actually cooking my
• 1:27:32
  Speaker 1: own food. Uh, because a combination of single parent home
• 1:27:37
  Speaker 1: and and having game eating the freezer. So I was
• 1:27:41
  Speaker 1: like I could eat something out of a can or
• 1:27:43
  Speaker 1: I could dig something out of the freezer. Uh. But
• 1:27:48
  Speaker 1: you you told me that that you haven't been or
• 1:27:51
  Speaker 1: you very limited on the big game hunting setif Yeah. Yeah,
• 1:27:55
  Speaker 1: I did not grow up hunting. Um, but food was
• 1:27:58
  Speaker 1: a big part of kind of growing up and and
• 1:28:01
  Speaker 1: family holidays and that. So that's kind of the route
• 1:28:05
  Speaker 1: that I got into food. But um, the experiences that
• 1:28:08
  Speaker 1: I've had with hunting are with mostly with the Ronello's
• 1:28:11
  Speaker 1: and and this kind of crew which I learned kind
• 1:28:14
  Speaker 1: of later, you know, probably in my late twenties, I
• 1:28:17
  Speaker 1: kind of started getting into with you guys, um and
• 1:28:21
  Speaker 1: that experience was just first being out you know, in
• 1:28:25
  Speaker 1: the in the wilderness and and and having that whole
• 1:28:28
  Speaker 1: experience that it was just over the top. But for
• 1:28:30
  Speaker 1: me that the second that animal got down on the ground,
• 1:28:33
  Speaker 1: it just it just excited me so much to be
• 1:28:37
  Speaker 1: able to see it starts to come apart, and instantly
• 1:28:41
  Speaker 1: in my mind, I'm thinking, Okay, I can see that
• 1:28:44
  Speaker 1: that longing, I can see that rumpros and in preparations
• 1:28:48
  Speaker 1: in my mind, and the people that I was going
• 1:28:49
  Speaker 1: to share it with. I mean, that was the most
• 1:28:54
  Speaker 1: exhilarating thing to me that drew me into it, as
• 1:28:57
  Speaker 1: is the fact that I can go do this on
• 1:29:00
  Speaker 1: my own and then be able to turn into something
• 1:29:04
  Speaker 1: pretty good, and then to be able to share it
• 1:29:06
  Speaker 1: with everybody else. I think that's really what drew me in.
• 1:29:09
  Speaker 1: I don't think you ever saw it as anything even
• 1:29:11
  Speaker 1: like with fish, not that you know that, not that
• 1:29:13
  Speaker 1: you don't enjoy fishing, but I feel like for you,
• 1:29:16
  Speaker 1: the link the food, yeah, the fishing hunting, food link.
• 1:29:22
  Speaker 1: It was never like a thing that you sort of
• 1:29:24
  Speaker 1: like discovered later. It's like, I don't like with you.
• 1:29:27
  Speaker 1: I feel like you always viewed it as a food thing,
• 1:29:29
  Speaker 1: big time, big time. Um. But the experience that comes
• 1:29:33
  Speaker 1: along with it is just like the biggest bonus there
• 1:29:36
  Speaker 1: is because it's you know, it's an amazing experience to
• 1:29:38
  Speaker 1: get out there. Um. But yeah, with fishing, I you know,
• 1:29:41
  Speaker 1: I have friends that that fishing that don't really like
• 1:29:44
  Speaker 1: to eat fish that much, and I'm like, well, why
• 1:29:46
  Speaker 1: are you out there? You know? Uh, Harthomurnon same thing.
• 1:29:49
  Speaker 1: There's a guy I know that I've met him a
• 1:29:53
  Speaker 1: couple of times. I heard about this aspect of someone else.
• 1:29:55
  Speaker 1: But he's a duck hunting fool, you know. I think
• 1:29:58
  Speaker 1: he hunts forty days every duck season, will not eat
• 1:30:01
  Speaker 1: a duck. But to his credit, he's cultivated like a
• 1:30:07
  Speaker 1: large group of people, um in a He's cultivated a
• 1:30:13
  Speaker 1: lot of friends in an immigrant community near where he
• 1:30:16
  Speaker 1: lives who loved duck. That's the thing that he does.
• 1:30:20
  Speaker 1: He is very careful about getting the ducks, getting them gutted,
• 1:30:25
  Speaker 1: and bringing to the people that he knows want the
• 1:30:29
  Speaker 1: meat and use it. Well. But I just wanted, like,
• 1:30:31
  Speaker 1: how could it be like, what gets you up in
• 1:30:33
  Speaker 1: the morning. Well, I mean, look at fly fishing. I
• 1:30:37
  Speaker 1: hate to harp on on on fly fishermen, but like
• 1:30:41
  Speaker 1: thousands of trout caught by some of these folks every summer,
• 1:30:46
  Speaker 1: and no one's eating them for the most part. Now, yeah,
• 1:30:50
  Speaker 1: that's true. Yeah, so he gets out in the morning.
• 1:30:52
  Speaker 1: It does it. But I kind of think also, it's
• 1:30:54
  Speaker 1: like he's probably bringing like a class of food. He's
• 1:31:01
  Speaker 1: bringing like a class of food to someone who might
• 1:31:04
  Speaker 1: not be able to afford that food. We got another
• 1:31:06
  Speaker 1: friend down in South Texas who has a network of
• 1:31:10
  Speaker 1: people that he brings wild pig too, and he said, us,
• 1:31:14
  Speaker 1: if I wasn't bringing them pig, they're not eating meat?
• 1:31:17
  Speaker 1: Well not, I just want to pay. But wasn't all
• 1:31:20
  Speaker 1: those doughes that might have been Yeah, remember him saying
• 1:31:24
  Speaker 1: this isn't like that they prefer this over the stuff
• 1:31:27
  Speaker 1: they buy in the store. He's like, it's this or
• 1:31:29
  Speaker 1: it's not, it's nothing mm hm, which is hard to
• 1:31:33
  Speaker 1: argue with. And in fact, just like going down, you know,
• 1:31:39
  Speaker 1: to the fish market and looking at that piece of
• 1:31:41
  Speaker 1: halbet and knowing if I want two pounds of hal
• 1:31:43
  Speaker 1: but to have a few friends over for the night
• 1:31:45
  Speaker 1: that I'm gonna be paying, you know, upwards a hundred dollars.
• 1:31:49
  Speaker 1: I mean, I know you spend the money in the
• 1:31:51
  Speaker 1: gas and lower and all that, but it's, man, it's
• 1:31:53
  Speaker 1: just so much more reward and enjoyable to be able
• 1:31:56
  Speaker 1: to have that kind of quantity. Two to share the
• 1:32:02
  Speaker 1: most rewarding thing in the world. Man, we when you're
• 1:32:04
  Speaker 1: living the good life. Man, if you go, if you're
• 1:32:06
  Speaker 1: you know, it doesn't take that much. Let's time to
• 1:32:09
  Speaker 1: somebody else a boy this recently, but like what it
• 1:32:11
  Speaker 1: actually takes if you don't own a fish shack, but
• 1:32:13
  Speaker 1: to go to Southeast Alaska on like a very you know,
• 1:32:17
  Speaker 1: purpose driven trip to be like, okay, I want to
• 1:32:20
  Speaker 1: like bring home a bunch of salmon and whatever else
• 1:32:22
  Speaker 1: we can catch and whatnot. And you could probably do
• 1:32:24
  Speaker 1: it for not that it's not exorbitant. You know, you
• 1:32:28
  Speaker 1: don't go stay at a fancy fishing lodge, no, you
• 1:32:30
  Speaker 1: market value. You're gonna end up ahead of the game. Yeah,
• 1:32:33
  Speaker 1: with the with the but again, I feel like the
• 1:32:36
  Speaker 1: exercise of it and the act of it, I mean,
• 1:32:39
  Speaker 1: that's like really enriching your life. You're doubling down RN
• 1:32:42
  Speaker 1: I mean, you're simultaneously paying for your food and your
• 1:32:45
  Speaker 1: recreation with the same dollars. So that's the funny thing
• 1:32:47
  Speaker 1: that the conversation to have is with people like, well,
• 1:32:49
  Speaker 1: you ever imagine what that cost per pound? It's like, okay,
• 1:32:53
  Speaker 1: let's figure out. You just went to Paris. You didn't
• 1:32:57
  Speaker 1: bring ship home to eat from Paris, so is that
• 1:33:00
  Speaker 1: cost like what's that cost per promise? Like at least,
• 1:33:03
  Speaker 1: like if you play golf, no one's like, well, what
• 1:33:08
  Speaker 1: what did that cost per unit? It's like you don't
• 1:33:10
  Speaker 1: even have a thing to begin measuring, and they don't
• 1:33:11
  Speaker 1: even factor in their beers. At least I got twenty
• 1:33:14
  Speaker 1: pounds of fish, where we can begin having the conversation
• 1:33:16
  Speaker 1: about something I got home for it. But no one
• 1:33:18
  Speaker 1: presses a golfer every time he walks in to justify
• 1:33:22
  Speaker 1: his outing based on what he brought home with him.
• 1:33:25
  Speaker 1: He didn't bring home any with him except that he
• 1:33:26
  Speaker 1: like lost two golf balls. Yeah, so like, don't bust
• 1:33:30
  Speaker 1: his balls about what it's cost him. But you go
• 1:33:33
  Speaker 1: out and like bring a fish and be like, oh, yeah,
• 1:33:35
  Speaker 1: what did it cost you per pound? I was like,
• 1:33:37
  Speaker 1: what did you do today? Like what do you have
• 1:33:40
  Speaker 1: to show for what you did today. At least I
• 1:33:42
  Speaker 1: got something, yes, And that is I think that's the
• 1:33:45
  Speaker 1: route of like my hesitation when because and I'm sure
• 1:33:48
  Speaker 1: you guys have been there too, Like we got a
• 1:33:50
  Speaker 1: lot of guys, you know, you're kind of like, hey,
• 1:33:53
  Speaker 1: catching up and I'm like, man, yeah, I'm fretting because
• 1:33:55
  Speaker 1: I got this going on. That's going on, and well, hey, man,
• 1:33:59
  Speaker 1: I got got a bunch of elk and the freezer,
• 1:34:01
  Speaker 1: so don't don't worry about it if you don't make
• 1:34:03
  Speaker 1: it out. I was like, yeah, I don't want to
• 1:34:07
  Speaker 1: eat your elk, man, because you know, I want to
• 1:34:11
  Speaker 1: be out there doing it more than anything. So oh
• 1:34:15
  Speaker 1: there's yeah, there's that aspect of it. Man. It's like
• 1:34:19
  Speaker 1: I wouldn't. It's fun for me to cook for my family,
• 1:34:24
  Speaker 1: and it's fun for me to cook for my friends.
• 1:34:26
  Speaker 1: It's fun for you to cook for myself because like
• 1:34:27
  Speaker 1: we went and got it. Yeah, that's the value. I
• 1:34:31
  Speaker 1: would not do the things I do if it wasn't
• 1:34:34
  Speaker 1: that way. I would never be like all excited to
• 1:34:38
  Speaker 1: cook something. I bought it whole foods for people, the
• 1:34:41
  Speaker 1: way I get all excited to be like check that out. Man,
• 1:34:45
  Speaker 1: damn Mountain lions. It's directly tied to the experience every
• 1:34:49
  Speaker 1: single time. You know, yeah, we're talking earlier, and you
• 1:34:52
  Speaker 1: get to relive that experience and tell that story. I'll
• 1:34:54
  Speaker 1: tell you what, man, I've been digging into that elk
• 1:34:58
  Speaker 1: from a fog neck and that's the hell of the
• 1:35:00
  Speaker 1: story you're telling every time. You're like, yeah, we could
• 1:35:03
  Speaker 1: just left the other half there after that incident, but
• 1:35:06
  Speaker 1: we kind up in that. True, you got the other
• 1:35:08
  Speaker 1: four pounds and then UH walked it out of there.
• 1:35:13
  Speaker 1: That's an intense story. Yeah, I was just telling the
• 1:35:15
  Speaker 1: story the other day when we're up in the North Slope,
• 1:35:17
  Speaker 1: you know, to somebody that has no idea what that's
• 1:35:20
  Speaker 1: all about. And it's just keep reliving it over and
• 1:35:22
  Speaker 1: over and over, you know, yeah, cab Yeah meets long
• 1:35:27
  Speaker 1: gone now meets long gone. Stories live on, and you
• 1:35:32
  Speaker 1: feel like when you're shouldered shoulder with uh, any of
• 1:35:36
  Speaker 1: the Runella boys or whoever. He was more on the
• 1:35:40
  Speaker 1: hunting aspect as opposed to somebody who spends each and
• 1:35:44
  Speaker 1: every day, eight ten hours a day in the kitchen.
• 1:35:48
  Speaker 1: Do you think you're approaching um any of these cuts?
• 1:35:52
  Speaker 1: The critter itself whatever it may be in a much
• 1:35:56
  Speaker 1: different way. No, I mean, hang out with you guys
• 1:36:01
  Speaker 1: for years, phenomenal. The way that you guys cook up
• 1:36:05
  Speaker 1: some of this stuff, you know, I mean, and you
• 1:36:08
  Speaker 1: have a nice based knowledge of how because game meat
• 1:36:11
  Speaker 1: is different than cooking domestic animal. I mean it just
• 1:36:14
  Speaker 1: hands down and talking about more fat. You're talking about
• 1:36:17
  Speaker 1: you know, the game being a lot leaner, so it is.
• 1:36:20
  Speaker 1: It's uh, I think it's a great relationship give and
• 1:36:24
  Speaker 1: take as far as you guys have such an understanding
• 1:36:28
  Speaker 1: of how to use the game meat in its proper
• 1:36:32
  Speaker 1: way where sometimes and maybe I'll come in and and
• 1:36:35
  Speaker 1: and put a technique down that's a little fancied up
• 1:36:38
  Speaker 1: a little bit, you know. That's the way I look
• 1:36:39
  Speaker 1: at it, like, I know, like I think we're learning
• 1:36:42
  Speaker 1: from each other. Oh yeah, because I'm not like you're
• 1:36:44
  Speaker 1: a thousand times better, like you're a thousand times better
• 1:36:49
  Speaker 1: at cooking and just cheffing than I am. What I
• 1:36:54
  Speaker 1: know is that just have have had a lot of
• 1:36:57
  Speaker 1: experiences with a lot of different types of game and
• 1:37:01
  Speaker 1: I kind of know it's attributes and know the general
• 1:37:05
  Speaker 1: like approach to take with different parts of different game
• 1:37:08
  Speaker 1: animals and like what sorts of things that could be
• 1:37:10
  Speaker 1: used for That's what I know. That's not easily replicated
• 1:37:14
  Speaker 1: unless you've been exposed to the things I've been exposed to.
• 1:37:17
  Speaker 1: But the actual details of like assembling dishes, yeah, I
• 1:37:22
  Speaker 1: just don't know, Like, you know, that's why it's fun
• 1:37:25
  Speaker 1: for me to cook with you and vice versa. Like
• 1:37:28
  Speaker 1: I'll be like, you know, what's good to do with
• 1:37:29
  Speaker 1: these loins is like serium and throw them in the oven.
• 1:37:32
  Speaker 1: And then you'll go do that and you'll make uh,
• 1:37:37
  Speaker 1: cauliflower pure and pickled right on, you know, I mean,
• 1:37:42
  Speaker 1: like all the stuff that goes with And I'm like, no, that, like,
• 1:37:45
  Speaker 1: holy shit, I would never have come up with that.
• 1:37:48
  Speaker 1: But what I did know is that this piece of meat, yeah,
• 1:37:52
  Speaker 1: and it's fun, tends to be like best one prepared
• 1:37:54
  Speaker 1: this sort of way. It's fun because a lot of times,
• 1:37:56
  Speaker 1: like I'll let you kind of take that lead on
• 1:37:59
  Speaker 1: how to, yeah, how to use that particular cut, and
• 1:38:03
  Speaker 1: then I know the technique of how to then take
• 1:38:07
  Speaker 1: it and elevate it to a different level. You know.
• 1:38:10
  Speaker 1: But I think the reason you're such a good uh
• 1:38:13
  Speaker 1: ground up, like you're a good chef of seafood is
• 1:38:15
  Speaker 1: because the stuff you've been dealt with professionally for a
• 1:38:17
  Speaker 1: long time, Like, it doesn't matter you catch it halbit
• 1:38:19
  Speaker 1: how but it doesn't matter if you caught it or
• 1:38:21
  Speaker 1: bought it right. Yeah, So you can really learn all
• 1:38:25
  Speaker 1: about fish the way you can't really learn all about
• 1:38:30
  Speaker 1: what you're looking at when you're looking at it, like
• 1:38:32
  Speaker 1: different three dead deer laying on the woods, you know,
• 1:38:36
  Speaker 1: laying on the ground out in the woods. I look
• 1:38:38
  Speaker 1: at him, I'm seeing something that you're only gonna see
• 1:38:42
  Speaker 1: after having had a lot of experience about like what's
• 1:38:46
  Speaker 1: the difference between all those things laying there? But like
• 1:38:49
  Speaker 1: actually cooking, I kind of like I'm not that, Like
• 1:38:51
  Speaker 1: I'm not really good at actually cooking. You hold your Yeah,
• 1:38:55
  Speaker 1: I mean I can like cook like family style cooking,
• 1:38:58
  Speaker 1: you know, but not like rest On style cooking. But see,
• 1:39:01
  Speaker 1: that's where I think the whole hunting experience came in.
• 1:39:04
  Speaker 1: That got me so excited because a lot of times
• 1:39:07
  Speaker 1: in commercial kitchen you're you're not you're not getting whole animals,
• 1:39:09
  Speaker 1: and you're getting cuts in that you know, are broken down.
• 1:39:13
  Speaker 1: You're getting your primals and yourself primals. And but to
• 1:39:16
  Speaker 1: actually see the whole animal, especially and it's state from
• 1:39:22
  Speaker 1: you know, tracking it for days and and and being
• 1:39:24
  Speaker 1: out there in its environment, and then to see it
• 1:39:27
  Speaker 1: on the ground and then start to break down. I
• 1:39:30
  Speaker 1: think everybody that eats meat should at some point see
• 1:39:35
  Speaker 1: that process just to get it. Yeah. I find myself stressing.
• 1:39:38
  Speaker 1: And I was just writing this actually in the introduction
• 1:39:40
  Speaker 1: to our forthcoming wild Game Cookbook. I was writing about
• 1:39:46
  Speaker 1: particularly big game is I'm always pushing a cut based
• 1:39:51
  Speaker 1: approach two cooking wild games a cooking big game, because
• 1:39:57
  Speaker 1: you'll find that you put up like a you put
• 1:40:00
  Speaker 1: a recipe like here's a great here's the way to
• 1:40:03
  Speaker 1: prepare heart, and people like, oh, I see you had
• 1:40:06
  Speaker 1: a thing up about elk heart, but do you have
• 1:40:09
  Speaker 1: a moose heart recipe? I think a lot of hunters
• 1:40:13
  Speaker 1: tend to like, look at um, they stressed too much
• 1:40:17
  Speaker 1: like what the animal is, when it's more important to
• 1:40:21
  Speaker 1: know what part of the animal you're eating. I don't
• 1:40:24
  Speaker 1: approach if I'm like cooking shank, I don't think differently
• 1:40:30
  Speaker 1: about an antelope shake, a mountain goat shank, a white
• 1:40:34
  Speaker 1: tail shank, a mule deer shank, and elk shank. Hal
• 1:40:38
  Speaker 1: well heavily is a little small a wild pig shank.
• 1:40:41
  Speaker 1: I tend to think more like, what's more important to me,
• 1:40:43
  Speaker 1: not the animal that it was. I don't really care.
• 1:40:46
  Speaker 1: I want to know what it was, and all my like,
• 1:40:50
  Speaker 1: my wild game cooking is all based off the cut,
• 1:40:53
  Speaker 1: not like what it is like when you open up
• 1:40:56
  Speaker 1: a big game cookbook and they have like elk recipe
• 1:41:00
  Speaker 1: and then you go and you flip here's moose recipes.
• 1:41:02
  Speaker 1: I'm like, dude, there's no difference between the elk recipe
• 1:41:04
  Speaker 1: and the moose recipe. Sure, there's gonna be flavor profile differences,
• 1:41:09
  Speaker 1: I think from meat to meat to meat, but I
• 1:41:10
  Speaker 1: don't think it's to the point where I really need
• 1:41:12
  Speaker 1: to change the recipe. Sure you can adjust it, and
• 1:41:15
  Speaker 1: you might have your favorites, but for the most part,
• 1:41:19
  Speaker 1: what you're talking about is knowing how to cook, no
• 1:41:22
  Speaker 1: the technique, exactly how to handle these different pieces. And
• 1:41:27
  Speaker 1: you're right, there are there are there's gonna be different
• 1:41:29
  Speaker 1: than elk and moose, but it's also gonna be difference
• 1:41:31
  Speaker 1: from one moose to the next. So as much as
• 1:41:33
  Speaker 1: there's like it's like special about the wild game, that's
• 1:41:36
  Speaker 1: sort of like you should be like not instead of
• 1:41:38
  Speaker 1: trying to cover that up. But you make the same
• 1:41:40
  Speaker 1: recipe and you're kind of like, oh, yeah, you taste
• 1:41:43
  Speaker 1: that difference. In the cariboo where you taste that difference,
• 1:41:45
  Speaker 1: maybe you taste like the willow and the moose and
• 1:41:48
  Speaker 1: the caribou. You're sort of tasting that liking or whatever
• 1:41:51
  Speaker 1: the other North Slope brows he was eating on. And
• 1:41:53
  Speaker 1: in the d white tailed deer you taste like the
• 1:41:55
  Speaker 1: acorn and the corn and the swan. The GM taste
• 1:42:00
  Speaker 1: the GMOs. That's the bridge between the hunter and the
• 1:42:03
  Speaker 1: chef though, right, I mean to know all the way
• 1:42:06
  Speaker 1: back to the environment that you pull that animal out of,
• 1:42:08
  Speaker 1: knowing that the down the line that the flavor profile
• 1:42:12
  Speaker 1: is going to be different. Yeah, but that's stuff that
• 1:42:14
  Speaker 1: comes like almost after the recipe, after the master of preparation,
• 1:42:18
  Speaker 1: there are like I don't want to oversimplify this because
• 1:42:22
  Speaker 1: let's just say you're talking about like the difference in
• 1:42:24
  Speaker 1: white tails and mulder. Sure, there are fundamental differences between
• 1:42:30
  Speaker 1: white tail mulder, but those differences might not be as extreme.
• 1:42:34
  Speaker 1: Those inherent differences might not be as extreme as the
• 1:42:37
  Speaker 1: difference between one white tail and another white tail if
• 1:42:40
  Speaker 1: you were able to sort of like apply a number
• 1:42:42
  Speaker 1: system to like quantify differences a half starved four year
• 1:42:48
  Speaker 1: old mule deer that just was hung up on a
• 1:42:53
  Speaker 1: barbedware fence and got hamstrung by a kyle and then
• 1:42:56
  Speaker 1: kind of healed up, but he's not doing real well.
• 1:42:58
  Speaker 1: Like there's that animal and then there's some two year
• 1:43:01
  Speaker 1: old meal dude that's been hanging out in alfalfa field.
• 1:43:05
  Speaker 1: Those are very different animals. The difference between those two
• 1:43:07
  Speaker 1: things is so much more extreme than the difference between
• 1:43:11
  Speaker 1: a white tailed melder. It's just like, so that's all
• 1:43:16
  Speaker 1: after the fact. I just think that, like in cooking,
• 1:43:18
  Speaker 1: you gotta learn, like what is it that you have?
• 1:43:21
  Speaker 1: We when I was a kid, we cut up deer.
• 1:43:22
  Speaker 1: We cut up dear. We cut up steaks, which included
• 1:43:26
  Speaker 1: the backstrap, tenderloin and most of the most like the
• 1:43:31
  Speaker 1: rounds and sirlines from the back legs, and then the
• 1:43:33
  Speaker 1: rest was burger unless you made jerky. So we would
• 1:43:38
  Speaker 1: get done and all the whole damn dear would say
• 1:43:40
  Speaker 1: two things, steaks, burger. That was how I was brought
• 1:43:46
  Speaker 1: up to cut deer. I now I have a much
• 1:43:48
  Speaker 1: more nuanced approach to it. And that just comes from experience, right,
• 1:43:57
  Speaker 1: the willingness to have the willingness to have experience INSes.
• 1:44:02
  Speaker 1: There many many people out there, and I still hang
• 1:44:05
  Speaker 1: out with some that it's like, no, that's the way
• 1:44:09
  Speaker 1: you do it, steaks and burgers. Yeah, it's like, there
• 1:44:14
  Speaker 1: is no what's the difference. There is no difference, Like
• 1:44:18
  Speaker 1: I eat Hamburger Helper. It all goes into hamburg or helper.
• 1:44:23
  Speaker 1: I'd rather some dude be his hole deer as Hamburger
• 1:44:26
  Speaker 1: Helper than some dude sort of watching it and his
• 1:44:32
  Speaker 1: freezer uneasily feeling kind of vaguely guilty about it for
• 1:44:35
  Speaker 1: three years, waiting for when he gets to go pitch
• 1:44:37
  Speaker 1: it because it's freezer burned. Dude. I don't look down
• 1:44:40
  Speaker 1: on any kind of cookings, this wild game cooking. I'm
• 1:44:44
  Speaker 1: open to it all. Put you my throw one last
• 1:44:50
  Speaker 1: plug in. How do folks find you? Well, at this point,
• 1:44:56
  Speaker 1: we're kind of kind of on a small, small level
• 1:44:59
  Speaker 1: up there on the island, and it makes you get
• 1:45:01
  Speaker 1: your main chef and job. Yeah. Yeah, so that the
• 1:45:05
  Speaker 1: catering is just kind of a side project. It's fun
• 1:45:07
  Speaker 1: and people love it. I absolutely love it if you
• 1:45:10
  Speaker 1: want to hire a guy that you can actually hang
• 1:45:11
  Speaker 1: out with a leert of thing or two from. Yeah. Yeah,
• 1:45:14
  Speaker 1: so the some dingbat cater So yeah, summertime is kind
• 1:45:21
  Speaker 1: of the high season up there. And if anybody's talking
• 1:45:24
  Speaker 1: about San Juan Island, so it's it's a small population
• 1:45:27
  Speaker 1: of people, so it's it's kind of a kind of
• 1:45:30
  Speaker 1: a tight little community. But it's also a pretty popular
• 1:45:34
  Speaker 1: destination for tourists, so there are fair a bit of
• 1:45:38
  Speaker 1: events up there that get the need for catering. So yeah,
• 1:45:42
  Speaker 1: on island time catering. And right now we're just kind
• 1:45:45
  Speaker 1: of getting off the ground. So if you went to
• 1:45:47
  Speaker 1: the Chamber of Commerce, you'd find us pretty easy. And
• 1:45:50
  Speaker 1: the other thing is if you ever have if you
• 1:45:55
  Speaker 1: hunting fish and ever wanted to have someone come and
• 1:45:59
  Speaker 1: do small party events where someone who has really has
• 1:46:05
  Speaker 1: to know how it comes and shows you just what
• 1:46:07
  Speaker 1: is possible with your stuff, take that boring old venice
• 1:46:11
  Speaker 1: and steaking, really do amazing stuff with with your wild
• 1:46:16
  Speaker 1: game for you and your friends. Um, I would, I would,
• 1:46:20
  Speaker 1: I would. I would look him up to Also, I
• 1:46:22
  Speaker 1: believe he's my favorite cook. He's a single as well,
• 1:46:27
  Speaker 1: so he's single, I finally get to do it to
• 1:46:30
  Speaker 1: somebody else and he's single, and he's available from one
• 1:46:35
  Speaker 1: single guy do another the most eligible Bachelor of sing
• 1:46:39
  Speaker 1: of the Pacific. Let's just expand it to the Pacific Northwest.
• 1:46:45
  Speaker 1: Perfect for that charismatic eligible Bachelor of the Pacific Northwest
• 1:46:49
  Speaker 1: who also cooks. Yeah, if you live closer to the
• 1:46:52
  Speaker 1: inner Mountain Rocky, what am I trying to say? Yeah?
• 1:46:59
  Speaker 1: Cal is available there most eligible bachelor of the inter
• 1:47:03
  Speaker 1: Rocky Mountain West, and I can lift things and carry it.
• 1:47:09
  Speaker 1: Do you have a specialty like if like if he's
• 1:47:14
  Speaker 1: a saucy personal love he's talking about love life, that
• 1:47:22
  Speaker 1: one's up to you and taking whatever. I uh, I
• 1:47:28
  Speaker 1: really like cooking seafood alf Um. You live on an
• 1:47:32
  Speaker 1: island out the Opheah and it's just so delicate and
• 1:47:35
  Speaker 1: then if it's handled right, man, it's just so good. Um.
• 1:47:39
  Speaker 1: Anything in particular in the seafood world. Well, I think
• 1:47:44
  Speaker 1: just out of the fact that I end up with
• 1:47:46
  Speaker 1: a lot of it every year. Is he is is
• 1:47:48
  Speaker 1: the big the heavy hitters that you know, halber salmon, prawns, LINCD.
• 1:47:54
  Speaker 1: And I think pomp Pod stands up against anything. I
• 1:47:57
  Speaker 1: think it's one of my favorite fish. Um, but I
• 1:48:02
  Speaker 1: can only eat one fish the rest of my life.
• 1:48:04
  Speaker 1: And they told me it had to be link cut.
• 1:48:05
  Speaker 1: I'll be like, cool, Yeah, that's cool, bro. Yeah, if
• 1:48:08
  Speaker 1: it's done right, it's it's it stands up against us
• 1:48:11
  Speaker 1: about anything. But uh yeah, you know. I also like
• 1:48:16
  Speaker 1: kind of just doing the fun projects. Uh, make it sausage,
• 1:48:22
  Speaker 1: you know, on a Saturday afternoon, just putzing around the
• 1:48:25
  Speaker 1: house and having a big cut of meat in the
• 1:48:27
  Speaker 1: smoker or raising something down. Those are those are fun
• 1:48:30
  Speaker 1: days to be able to just kind of have a
• 1:48:32
  Speaker 1: leisurely pace at it and play play with something all afternoon,
• 1:48:36
  Speaker 1: you know, and then be able to, like I said
• 1:48:40
  Speaker 1: a few times, but be able to share it. That's
• 1:48:42
  Speaker 1: my biggest thing is to lucky enough to that it
• 1:48:47
  Speaker 1: is my profession, but it's to be able to share
• 1:48:50
  Speaker 1: those experiences and have people actually enjoy, you know, what
• 1:48:56
  Speaker 1: I've produced. You make a million little masterpieces that disappear.
• 1:49:00
  Speaker 1: I think about, you know, the whole span of my career.
• 1:49:04
  Speaker 1: It's like nothing left. It's all gone. Every time every
• 1:49:08
  Speaker 1: time I think about architects or you think about you know,
• 1:49:11
  Speaker 1: people that build stuff, and it's artists that hangs for
• 1:49:14
  Speaker 1: a million years. Every day you're building, tying you little
• 1:49:18
  Speaker 1: masterpieces that might take you three four weeks and just
• 1:49:22
  Speaker 1: snap like that's gone. You know. I never really thought
• 1:49:24
  Speaker 1: about that, but when you're doing like you're like eight
• 1:49:28
  Speaker 1: step duck for strom, you and also it's just gone
• 1:49:30
  Speaker 1: like something a bit yeah. And there's something sometimes that
• 1:49:33
  Speaker 1: I come with things that I almost don't want to,
• 1:49:36
  Speaker 1: you know, like like that that the perfect stock that
• 1:49:38
  Speaker 1: you know, I made one a couple of weeks ago,
• 1:49:41
  Speaker 1: just this. It was a bee stock about that I
• 1:49:42
  Speaker 1: cooked a diamon. It was days and days and days,
• 1:49:44
  Speaker 1: and I got this thing down to a demi glass
• 1:49:46
  Speaker 1: where I started with twelve gallons and I got it
• 1:49:49
  Speaker 1: down to just you know, a couple and I just
• 1:49:53
  Speaker 1: like coming and I didn't want to use it for
• 1:49:55
  Speaker 1: anything because it was like this is a masterpiece in itself.
• 1:49:59
  Speaker 1: But that's where the reward is. It is seeing people
• 1:50:02
  Speaker 1: that that you know, that enjoy it because it is
• 1:50:05
  Speaker 1: it's gone every day you do it and it's gone.
• 1:50:09
  Speaker 1: I'm going through that right now where I have two
• 1:50:11
  Speaker 1: pieces of sable fish and my freezer and you just
• 1:50:13
  Speaker 1: want to hold on them. And I like black cod.
• 1:50:17
  Speaker 1: And I like knowing they're in my freezer more than
• 1:50:20
  Speaker 1: I like eating them, because I like eating them so much.
• 1:50:24
  Speaker 1: I like knowing they're in there. And I find myself like,
• 1:50:27
  Speaker 1: I catch myself opening my freezer and staring at my
• 1:50:30
  Speaker 1: two big pieces of sable, being like fellas should probably
• 1:50:34
  Speaker 1: eat them. They ain't getting better. They ain't get better there,
• 1:50:37
  Speaker 1: you know. But then you you're just you're just waiting
• 1:50:40
  Speaker 1: for the perfect scenario, right, You're waiting for the right
• 1:50:42
  Speaker 1: people to come over in the right preparation on it
• 1:50:45
  Speaker 1: to make them. I got a plan for him, Yeah,
• 1:50:47
  Speaker 1: I got a plan for him. It's called lunch today, right. No, No,
• 1:50:54
  Speaker 1: I got my my brothers and their wives and what
• 1:50:57
  Speaker 1: that are coming for all coming for Christmas. Nilo thought, Yeah,
• 1:51:05
  Speaker 1: I was thinking about how okay I interrupt you. Yeah,
• 1:51:07
  Speaker 1: high liking that brand, spikingy new first Light. Uh well,
• 1:51:11
  Speaker 1: loving it. What do you guys call it? A helly?
• 1:51:13
  Speaker 1: What do they call those thing? Hanley? Yep, that's that's
• 1:51:18
  Speaker 1: sweet peace top secret though, didn't they know? Man, we
• 1:51:21
  Speaker 1: can talk about her now. But you were that in Colorado, right, Yeah?
• 1:51:28
  Speaker 1: It is. Yeah, it's a little bit thicker, it's got
• 1:51:32
  Speaker 1: some uh bands. No, that that one is a percent
• 1:51:37
  Speaker 1: wool um. The wool on the inside is just fleeced.
• 1:51:42
  Speaker 1: That is thick as a slice of bread. Matt love
• 1:51:44
  Speaker 1: that thing. It's uh, it's a little little old school
• 1:51:48
  Speaker 1: wool technology that we stole from the Swedish military. And
• 1:51:56
  Speaker 1: oh yeah, now you're getting five percent. That's nothing, that's
• 1:52:00
  Speaker 1: just you were well, no, but I think it serves
• 1:52:05
  Speaker 1: a purpose. You guys didn't put it in there for
• 1:52:07
  Speaker 1: ships and giggles. We got squid income this th No,
• 1:52:10
  Speaker 1: my kids were painting ornaments the other day and showing
• 1:52:13
  Speaker 1: them to me and I didn't know. I didn't know
• 1:52:15
  Speaker 1: that just finished paying the ornaments and so I've got
• 1:52:18
  Speaker 1: paint on my phone and obviously on this shirt. Okay, Yeah,
• 1:52:21
  Speaker 1: a correction that that this new Henley uh is uh.
• 1:52:27
  Speaker 1: I think fourwight marino and there's five percent spandex in
• 1:52:31
  Speaker 1: there because one thing that we dislike from trumping in
• 1:52:34
  Speaker 1: the woods with pure marinos, how it kind of bags
• 1:52:37
  Speaker 1: out on the sleeves over the course of a week.
• 1:52:40
  Speaker 1: You do you feel like it's gonna help in the
• 1:52:41
  Speaker 1: durability too. Yeah. Yeah, so it's got just a little
• 1:52:45
  Speaker 1: more like spring a little more snap to it where
• 1:52:48
  Speaker 1: you feel like, yeah, it's not gonna get that sort
• 1:52:50
  Speaker 1: of like loose bagging. You don't want to run home
• 1:52:53
  Speaker 1: and wash it, so pucker's back up again. That's what
• 1:52:56
  Speaker 1: I call is the reck the re pucker. Yeah, And
• 1:52:59
  Speaker 1: you know big thing that I mean, you guys do
• 1:53:02
  Speaker 1: for us. And I tried to get as many days
• 1:53:05
  Speaker 1: in myself as is trying to explore the new items,
• 1:53:08
  Speaker 1: um and and see if they're actually doing the things
• 1:53:13
  Speaker 1: that we want them to do in the field, because
• 1:53:16
  Speaker 1: they're just you can't recreate that stuff's killing it for
• 1:53:19
  Speaker 1: podcasting and Steve's chili just perfect podcasts and outfit man, yeah,
• 1:53:24
  Speaker 1: you know, and it's how do you test that you
• 1:53:27
  Speaker 1: have a podcast marathon? Sash? Yeah, yeah, I get pooped
• 1:53:31
  Speaker 1: down here and start going on it. Kelly, Yeah, did
• 1:53:35
  Speaker 1: you get a chance I interrupted you to ask you
• 1:53:37
  Speaker 1: about your shirt? Yeah? Yeah, getting close to me that time.
• 1:53:43
  Speaker 1: But you're talking about how you trying to eat a
• 1:53:46
  Speaker 1: bunch of fish during fishing or right after fishing season,
• 1:53:50
  Speaker 1: and sort of you know, by this time of year
• 1:53:53
  Speaker 1: now it's like late fall, you're sort of getting over
• 1:53:55
  Speaker 1: eating fish, right because you've been eating whole bunch of
• 1:53:57
  Speaker 1: id like to leaving my freezers long, like red meat,
• 1:54:00
  Speaker 1: I just leaving there forever. But I've had the same
• 1:54:03
  Speaker 1: thing happened with red meat, you know, like where I
• 1:54:06
  Speaker 1: just had like the main thing in my freezer. I
• 1:54:08
  Speaker 1: had like to elk, you know, and maybe had another whatever.
• 1:54:12
  Speaker 1: But for most problem it's been eating elk and elk
• 1:54:14
  Speaker 1: and elk and elk. And for us, i'd really like
• 1:54:17
  Speaker 1: to eat only while a game you can't. You can
• 1:54:19
  Speaker 1: definitely get bored. We're like, man, I just need something
• 1:54:22
  Speaker 1: to switch it up. And I was thinking about that
• 1:54:24
  Speaker 1: and the answer is to be like the Stephen Ronella
• 1:54:27
  Speaker 1: generalist hunter And like this year, I'm like, all right,
• 1:54:32
  Speaker 1: kind of had in my head I put out there
• 1:54:34
  Speaker 1: to the universe. It's like I need some ducks. And
• 1:54:36
  Speaker 1: then my buddy called, like, dude, you want to go
• 1:54:37
  Speaker 1: duck hunt? And I got a sweet spot, so we
• 1:54:39
  Speaker 1: roll in boom some ducks. I've got like ten ducks
• 1:54:42
  Speaker 1: in my freezer. Critical you'll find the honest talk about
• 1:54:45
  Speaker 1: putting something out to the universe and what that means
• 1:54:48
  Speaker 1: is he feels as though, um, if you're thinking about it,
• 1:54:53
  Speaker 1: it's kind of like a Lavian. Uh, it's not lavan metaphysics.
• 1:54:59
  Speaker 1: Is that just by letting it just feeling away and
• 1:55:04
  Speaker 1: letting people know a way that you think that you desire.
• 1:55:08
  Speaker 1: Is it personal manifestation? People use that, they throw that
• 1:55:12
  Speaker 1: term yeah and so yeah, and he's like, by he
• 1:55:15
  Speaker 1: just exudes a feeling of wanting ducks and if he
• 1:55:18
  Speaker 1: exudes that strong enough, the phone will ring. In this
• 1:55:21
  Speaker 1: case it did, and he know it has a whole
• 1:55:23
  Speaker 1: bunch of ducks. Now you got a sack. Fo. My
• 1:55:27
  Speaker 1: buddy Miller uses that for work when he's really slowing down.
• 1:55:32
  Speaker 1: He's sort of like it's like, hey, the universe needs
• 1:55:35
  Speaker 1: some working ten square feet in um, he's a he's
• 1:55:41
  Speaker 1: a tile. He's a tile guy, square friend house, a
• 1:55:44
  Speaker 1: lot of tile. Yeah, a lot of time. But yeah,
• 1:55:48
  Speaker 1: that's really helped me for like keeping on the percent
• 1:55:51
  Speaker 1: while a game, you know menu and being excited about
• 1:55:54
  Speaker 1: it is like having some fish, some squirrels, some rabbits,
• 1:55:59
  Speaker 1: some dog, some elk. The generalist hunter and angler is
• 1:56:04
  Speaker 1: a well fed mo fo. Yeah. People like maybe like
• 1:56:08
  Speaker 1: the you know big game, you know white big buck
• 1:56:12
  Speaker 1: whites tell deer hunter where you just you know, expand
• 1:56:15
  Speaker 1: a little bit man really opens up your menu, diversifies it.
• 1:56:20
  Speaker 1: You can only starff so much variety into a sausage casing.
• 1:56:25
  Speaker 1: Call you got any final thoughts? I don't have any.
• 1:56:27
  Speaker 1: Can you guys tackle for me? Just put this thing
• 1:56:30
  Speaker 1: to bed my mule deer neck scenario. If you can
• 1:56:33
  Speaker 1: do that, and two minutes, I have this whole mule
• 1:56:37
  Speaker 1: deer neck. I wanted to wrap it in the call
• 1:56:41
  Speaker 1: fat and a beautiful big call fat and roast it
• 1:56:45
  Speaker 1: on the pellet grill. That's what I intended to do,
• 1:56:48
  Speaker 1: and I and to give you as the full story is. Um.
• 1:56:53
  Speaker 1: You know, it is really tricky steep spot. When I
• 1:56:56
  Speaker 1: was trying to get that neck out, a lot of
• 1:56:58
  Speaker 1: the blood out of the uh cavity came out and
• 1:57:02
  Speaker 1: actually like gave the neck a real about half of
• 1:57:06
  Speaker 1: it a good bloodshot appearance. So I took it home
• 1:57:09
  Speaker 1: when I got home and basically just put it in
• 1:57:13
  Speaker 1: a very simple Brian. I think I just kind of
• 1:57:16
  Speaker 1: threw smoths and ends in there. But you know, salt
• 1:57:18
  Speaker 1: water were the really the main ingredients. So I don't
• 1:57:22
  Speaker 1: think there's gonna be any other left word. But now
• 1:57:25
  Speaker 1: it looks clean and beautiful again. And it's thought out
• 1:57:28
  Speaker 1: right now. Took it out before I came here to Seattle.
• 1:57:31
  Speaker 1: I wouldn't do it the way you're talking about doing it.
• 1:57:33
  Speaker 1: It would be an experiment. I wouldn't do it that way.
• 1:57:36
  Speaker 1: I think you could do it in a pellet grill
• 1:57:39
  Speaker 1: the neck, but I wouldn't wrap it up anything I
• 1:57:42
  Speaker 1: would do in a pellet grill and be based in
• 1:57:45
  Speaker 1: the living daylights out of that thing. But think of
• 1:57:49
  Speaker 1: the loss of heat on the pellet grill though. That's it.
• 1:57:53
  Speaker 1: And I would devise a dish like tacos or something
• 1:57:57
  Speaker 1: where I was shaving the neck neat off the outside,
• 1:58:02
  Speaker 1: the nice smoky neck meat off the outside, and making
• 1:58:05
  Speaker 1: some and then shaving some more or making some. If
• 1:58:07
  Speaker 1: you want to have you you're gonna serve that whole
• 1:58:09
  Speaker 1: damn neck. You're gonna need to braise that neck now.
• 1:58:13
  Speaker 1: And you're gonna need to take that neck and see
• 1:58:15
  Speaker 1: it on like, give it a good rub, Get a
• 1:58:19
  Speaker 1: gigantic pan, sear the whole thing all over the place,
• 1:58:23
  Speaker 1: put in a giant pot with a tight fitting lid,
• 1:58:27
  Speaker 1: and put it in your ovenrees for a ton of
• 1:58:31
  Speaker 1: hours or in a slow cooker until you can pick
• 1:58:34
  Speaker 1: it because you feel like it's just gonna dry out
• 1:58:37
  Speaker 1: on the not gonna be tender. You could almost do
• 1:58:43
  Speaker 1: it in reverse, like if you did the moist meatho
• 1:58:46
  Speaker 1: at first, if you braised it to where you're almost
• 1:58:48
  Speaker 1: getting to like you're talking about the ribs where it's
• 1:58:50
  Speaker 1: still gonna hold together, but it's it's tender, and then
• 1:58:55
  Speaker 1: put it into a smoker or a grill where then
• 1:58:58
  Speaker 1: you could kind of infuse a little bit of that
• 1:59:00
  Speaker 1: smoky flavor that is called the poop. And that's now
• 1:59:05
  Speaker 1: you're thinking, that's a good idea. And there if you
• 1:59:07
  Speaker 1: wrapped it in a call, yeah, and then that's just
• 1:59:10
  Speaker 1: because it would melt, but it would also if you
• 1:59:12
  Speaker 1: were getting too tender and it was starting to fall apart,
• 1:59:15
  Speaker 1: it would act. Because I don't think I don't think
• 1:59:19
  Speaker 1: I can get it in the oven, because I mean
• 1:59:21
  Speaker 1: this it is a it's a you gotta be a
• 1:59:25
  Speaker 1: fifteen pound even if you took you know, what you
• 1:59:28
  Speaker 1: need is one of those little electric roasting ovens. I
• 1:59:31
  Speaker 1: do need a roasting oven. I might have one I
• 1:59:33
  Speaker 1: could send. Even if you took a rack out. You
• 1:59:35
  Speaker 1: couldn't get it in a pan in there. Maybe I
• 1:59:37
  Speaker 1: could but I wouldn't have it wouldn't be a pan
• 1:59:40
  Speaker 1: that has a lid at that point. Western Western Electric
• 1:59:45
  Speaker 1: roaster sealed tightly as you can. All Right, you think
• 1:59:48
  Speaker 1: that's the way to go. Andrew, braise it, braise it
• 1:59:52
  Speaker 1: and tell us just just right there and then pull
• 1:59:54
  Speaker 1: it out. If you want to infuse that flavor, then
• 1:59:57
  Speaker 1: then you could almost let it cool till till you
• 1:59:59
  Speaker 1: could work wrapping a call you a good rub down
• 2:00:03
  Speaker 1: and then put it on here. I'd rub it down
• 2:00:05
  Speaker 1: with at a minimum salt and pepper, maybe something a
• 2:00:07
  Speaker 1: lot zippier. Yeah, it's a vision because I want that
• 2:00:12
  Speaker 1: Fred flint Stone Mega roast is Yeah. Yeah, I think
• 2:00:16
  Speaker 1: I think boots idea. But you're telling time, bro. You'd
• 2:00:19
  Speaker 1: have to pull it out before before it falls apart.
• 2:00:22
  Speaker 1: Just kind of like you're saying with the ribs. When
• 2:00:25
  Speaker 1: I cook those necks on it, When I cook a neck, dolargy,
• 2:00:27
  Speaker 1: cook it down and make like barbecue sandwiches. I'll cook
• 2:00:30
  Speaker 1: it down. Util It looks like you could shake that
• 2:00:33
  Speaker 1: neck and a bunch of vertebrae fall out of there.
• 2:00:35
  Speaker 1: Looks like something out of a museum. I mean, you
• 2:00:38
  Speaker 1: can cook it down to where that meat where you
• 2:00:39
  Speaker 1: can just grab off fist folds of meat off that
• 2:00:41
  Speaker 1: neck rolls. So don't let that happen. Uh, What did
• 2:00:46
  Speaker 1: I just ask about how to cook your neck? Yeah?
• 2:00:51
  Speaker 1: I tho I was paying attention right, all right, I
• 2:00:55
  Speaker 1: think I got it. You can't keep going call fat then,
• 2:00:57
  Speaker 1: or just save that for something else? On what it'd
• 2:01:01
  Speaker 1: be fun? All right, each dear meat, eat all kinds
• 2:01:04
  Speaker 1: of meat, take care of it first cooking. Nice Thanks
• 2:01:08
  Speaker 1: for listening. H