Latest / The MeatEater Podcast / Ep. 613: MeatEater Radio Live! Alligator Gar, a Migration Report, and How to Brown Your Meat

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Ep. 613: MeatEater Radio Live! Alligator Gar, a Migration Report, and How to Brown Your Meat · The MeatEater Podcast

• 0:04
  Speaker 1: Smell us.
• 0:06
  Speaker 2: Welcome to Meat Eater Trivia podcast. Welcome to Meet Eater
• 0:28
  Speaker 2: Radio Live. It's eleven am Mountain Time on October seventeenth,
• 0:32
  Speaker 2: and we're live from Meet Theater HQ and Boasman, Montana.
• 0:35
  Speaker 2: I'm your host, Spencer Newhart, joined today by Ryan Callahan
• 0:39
  Speaker 2: and Seth Morris. On today's show, we're talking to doctor
• 0:42
  Speaker 2: Solomon David about the evolution of gar. Then we've got
• 0:46
  Speaker 2: a migration report from Matt McCormick, followed by one minute
• 0:49
  Speaker 2: fishing at the Office Pond with Hillary. Then we'll find
• 0:52
  Speaker 2: out how much Cal and Seth know about their fellow
• 0:55
  Speaker 2: hunters and anglers with a game of meat poll, followed
• 0:59
  Speaker 2: by a chettiquet about public land duck hunting. And finally
• 1:02
  Speaker 2: we'll talk to Danielle Pruitt about the correct way to
• 1:05
  Speaker 2: brown ground meat. First, I need an update from you
• 1:08
  Speaker 2: boys about Louisiana. You just stepped off the plane, got
• 1:11
  Speaker 2: home back to Montana from the Meat Eater experience at
• 1:15
  Speaker 2: Cypress Cove.
• 1:17
  Speaker 3: Yeah, all my fishing was inshore. Cow got out for
• 1:21
  Speaker 3: some out or offshore stuff, which very jealous of you
• 1:25
  Speaker 3: should be. Yeah, it looked amazing, But now the fishing
• 1:29
  Speaker 3: inshore was fantastic.
• 1:31
  Speaker 4: Yeah, yeah, yeah, so the one off short day, like
• 1:36
  Speaker 4: all the boats that went out had you know, varying
• 1:40
  Speaker 4: degrees of success, like all success across the board, like
• 1:45
  Speaker 4: one of the boats that caught smaller tuna also bumped
• 1:47
  Speaker 4: into like a super bonus school of mahi mahi.
• 1:54
  Speaker 1: The fish so nice they named it twice.
• 1:55
  Speaker 2: Spencer former trivia question, also known as a dolphin fish.
• 2:01
  Speaker 4: Strong strong, And then we yeah, we got we found
• 2:06
  Speaker 4: we got one mark right out of the gate on
• 2:10
  Speaker 4: the sonar, one one little arch and you know, to me,
• 2:14
  Speaker 4: that's not a school of tuna, like okay, that's like
• 2:17
  Speaker 4: a bill fish or something hanging down there. And we
• 2:20
  Speaker 4: threw out two baits and ended up with two like
• 2:24
  Speaker 4: probably like live weight one hundred and seventy pound yellowfin tuna.
• 2:28
  Speaker 2: But I heard that you haven't brought it up yet.
• 2:30
  Speaker 2: But the most envious catch of the whole like three
• 2:33
  Speaker 2: week experience was a gar that you caught, right.
• 2:37
  Speaker 1: Yeah, the guar was awesome.
• 2:38
  Speaker 4: That was super awesome, Yeah, very surprising, extremely lucky.
• 2:42
  Speaker 2: You weren't fishing for gar when you caught the gar.
• 2:44
  Speaker 4: No no, no, no, no, no, Like I mean the whole
• 2:47
  Speaker 4: deal was like light redfish sea trout tackle and that's
• 2:53
  Speaker 4: what I was trying to catch with a little like
• 2:56
  Speaker 4: walleye size swim bait and just had the magical hook
• 3:01
  Speaker 4: placement hookup on.
• 3:02
  Speaker 3: Yeah, I was gonna say, I'm surprised you got to
• 3:04
  Speaker 3: the boat because we had hooked a couple of guard.
• 3:07
  Speaker 1: Too, and they were off.
• 3:08
  Speaker 4: Yeah, as you would expect, right, like armored scales and
• 3:12
  Speaker 4: big old teeth and everything. So yeah, I was just
• 3:16
  Speaker 4: just very lucky.
• 3:18
  Speaker 2: Not just any garn alligator gar. And you can see
• 3:20
  Speaker 2: a photo of Cal holding that gar, I believe on
• 3:22
  Speaker 2: Steve's Instagram. Is that the first alligator gar you've ever caught?
• 3:27
  Speaker 4: I would say, so, I think I got in in Texas.
• 3:32
  Speaker 4: Oh yeah, yeah, well because I'm you know, Montana right
• 3:36
  Speaker 4: like man. Yeah, inundated with.
• 3:39
  Speaker 2: Gary speaking of Guard. Joining us on the line first
• 3:44
  Speaker 2: is doctor Solomon David from the University of Minnesota. Doctor
• 3:49
  Speaker 2: David is an aquatic ecologist in one of the world's
• 3:51
  Speaker 2: foremost authorities on Guard. Doctor David, welcome to the show.
• 3:56
  Speaker 5: Thanks for having me, Spencer and and the rest of you.
• 3:58
  Speaker 6: Good to be here.
• 4:00
  Speaker 2: Solomon David and I have known each other for probably
• 4:03
  Speaker 2: over a decade. It goes back to my days of
• 4:05
  Speaker 2: working at a Federal fish ententry and there was one
• 4:09
  Speaker 2: spring where we raised millions of paddlefish there. And there
• 4:12
  Speaker 2: was one spring where I think we had about a
• 4:15
  Speaker 2: dozen albino or technically lucistic paddlefish that were born, and
• 4:20
  Speaker 2: once they got about ten inches long, I tried to
• 4:23
  Speaker 2: find some zoos and aquariums across the country who'd want
• 4:26
  Speaker 2: to take them. So I reached out to probably twenty
• 4:28
  Speaker 2: zoos and aquariums, and one of the people who responded
• 4:31
  Speaker 2: was doctor David, who worked at Shedd Aquarium at the time,
• 4:34
  Speaker 2: and so I shipped him. Was it one or two
• 4:36
  Speaker 2: paddlefish that I sent you in the mail?
• 4:38
  Speaker 5: I think it might have been too. I think I
• 4:40
  Speaker 5: kind of just helped broker that, you know, that connection there,
• 4:43
  Speaker 5: because that went to the fish people you know on
• 4:46
  Speaker 5: site at shed But I think it might have been too.
• 4:48
  Speaker 2: So I sent him a couple of lucistic paddlefish in
• 4:52
  Speaker 2: the mail. They didn't survive more than like a year,
• 4:55
  Speaker 2: I think, But that was how doctor Solomon David and
• 4:58
  Speaker 2: I got to know each other. Was back my fish
• 5:00
  Speaker 2: hattery day.
• 5:01
  Speaker 4: Was that part of the program where you're like, oh,
• 5:03
  Speaker 4: if you want them to live, you're gonna.
• 5:04
  Speaker 1: Have to buy this other package.
• 5:06
  Speaker 2: No, no, they were, they were totally free. I was.
• 5:09
  Speaker 2: I was just you know, doing it out of the
• 5:11
  Speaker 2: the goodwill of our Federal hatchery. And there was a
• 5:13
  Speaker 2: surprising lack of interest around the country from people not
• 5:17
  Speaker 2: wanting to take a lucistic paddlefish. But doctor Solomon David,
• 5:20
  Speaker 2: I knew him and I would like each other because
• 5:22
  Speaker 2: he was stoked on it.
• 5:24
  Speaker 1: Doctor David.
• 5:25
  Speaker 4: It says in our notes that you're a gar evolution specialist,
• 5:30
  Speaker 4: which strikes me as a really easy job.
• 5:35
  Speaker 1: Yeah, you know what's happened.
• 5:36
  Speaker 4: And then two hundred million years later, same same story.
• 5:40
  Speaker 5: Yeah, it sounds like I don't really do much right
• 5:42
  Speaker 5: If you're studying gar evolution they don't actually evolve. Then
• 5:44
  Speaker 5: you know what what am I sitting here doing? You know,
• 5:47
  Speaker 5: which allows me time to go on meetator and chat
• 5:49
  Speaker 5: with you all. But but no, you know, I'm I'm
• 5:52
  Speaker 5: an aquatic e collogist, so I study how fish interact
• 5:56
  Speaker 5: with their environment and uh, with with other organisms. The
• 5:59
  Speaker 5: gar evolution side is you know, kind of a it's
• 6:02
  Speaker 5: it's part of my work and as you mentioned. Because
• 6:06
  Speaker 5: gars have these what we found to be slow evolutionary rates,
• 6:09
  Speaker 5: they haven't changed a whole lot in their appearance over time.
• 6:12
  Speaker 5: And as you described, I think Spencer is asking, how
• 6:15
  Speaker 5: did you not remember your first gar catch? You know,
• 6:18
  Speaker 5: they got that long snout, lots of teeth, the armored scales,
• 6:22
  Speaker 5: so they basically looked like that for the past one
• 6:24
  Speaker 5: hundred and fifty million years. So even if you don't
• 6:27
  Speaker 5: all remember them, you know they they've been doing that
• 6:29
  Speaker 5: same thing. The next time you see them, they're gonna
• 6:31
  Speaker 5: look the same as they did previously.
• 6:33
  Speaker 7: So they're really cool fish.
• 6:34
  Speaker 5: They've been doing the same thing for a long time,
• 6:36
  Speaker 5: and we're just trying to catch up with the science
• 6:39
  Speaker 5: because that's significantly lagged behind what we know about a
• 6:41
  Speaker 5: lot of other fish.
• 6:43
  Speaker 2: What other fish would have a similar story that they've
• 6:46
  Speaker 2: been unchanged for one hundred and fifty million years.
• 6:49
  Speaker 5: Yeah, you know, the next closest ones would be sturgeons,
• 6:52
  Speaker 5: and like like our story goes the paddlefish. So sturgeons
• 6:55
  Speaker 5: and paddlefish also have very slow rates of evolution, but
• 6:59
  Speaker 5: gar are still the slowest. There was recent research that
• 7:02
  Speaker 5: we did that came out this past spring led by
• 7:05
  Speaker 5: researchers at Yale and University at Buffalo, that's Chase Brownstein
• 7:08
  Speaker 5: and Dan McGuigan. I was a co author on that study,
• 7:11
  Speaker 5: and we found that gars have among the slowest rates
• 7:14
  Speaker 5: of evolution of any vertebrate. And if you kick out
• 7:16
  Speaker 5: hagfish and lampreys, basically you're talking about just vertebrates that
• 7:20
  Speaker 5: have jaws. Gars are the slowest, so slowest rates of
• 7:23
  Speaker 5: evolution compared to things like seal of cants and crocodilians
• 7:27
  Speaker 5: and sharks and you know longfish too. So they've been
• 7:31
  Speaker 5: doing what they've been doing, you know, since before Terrannosaurus rex,
• 7:34
  Speaker 5: and they've kind of persisted long past the dinosaurs.
• 7:37
  Speaker 2: Now, when I worked at the fish entry that we
• 7:39
  Speaker 2: talked about, I used to give a lot of tours
• 7:41
  Speaker 2: and we'd get to a gar in the aquarium, might
• 7:44
  Speaker 2: get a lot of oohs and ahs when I tell
• 7:46
  Speaker 2: people that pioneers would put the gar skin on the
• 7:49
  Speaker 2: front of their plows to break through fields, that gar
• 7:52
  Speaker 2: scales were used as arrowheads, that some Native Americans would
• 7:56
  Speaker 2: use them as breastplates that they used as currency and jewelry.
• 8:00
  Speaker 2: So those are some of the reasons I love gar.
• 8:02
  Speaker 2: But what about you, doctor Solomon. You've dedicated your career
• 8:05
  Speaker 2: to these fish. Give us your elevator gar pitch. Why
• 8:08
  Speaker 2: are they so cool?
• 8:10
  Speaker 1: Yeah?
• 8:10
  Speaker 5: You know, I feel like I gave away some of
• 8:12
  Speaker 5: that already with that. You know, that body plan that
• 8:15
  Speaker 5: you know hasn't changed. And they've been around since before
• 8:18
  Speaker 5: the time of like some of our favorite dinosaurs, like
• 8:20
  Speaker 5: they date back to the late Jurassic periods, so they're
• 8:22
  Speaker 5: older than t rex and triceratops and they've outlasted them.
• 8:26
  Speaker 5: If you look behind me, you can see some of
• 8:28
  Speaker 5: the gars that we've got. If you looked at a
• 8:30
  Speaker 5: fossil gar and you looked at a gar that's alive today,
• 8:32
  Speaker 5: they look very similar to each other. And they've got
• 8:35
  Speaker 5: those armored scales, which are basically made out of tooth enamel,
• 8:39
  Speaker 5: which is the hardest substance.
• 8:40
  Speaker 2: That our bodies produce.
• 8:41
  Speaker 5: So you know, they've got that armored scaling on them,
• 8:44
  Speaker 5: which works well for them. But if you're, let's say,
• 8:46
  Speaker 5: an angler, it makes them a little bit tougher to clean.
• 8:49
  Speaker 5: You can't filay them like you would a bluegill or
• 8:51
  Speaker 5: a walleye or a trout. But they've got all these
• 8:54
  Speaker 5: cool adaptations that have allowed them to survive relatively unchanged
• 8:58
  Speaker 5: for such a long time. They can survive in fresh
• 9:00
  Speaker 5: water and salt water, as I think col and the
• 9:03
  Speaker 5: crew kind of found. You can find them alongside sharks
• 9:06
  Speaker 5: in estuaries. They've got poisonous eggs. Their eggs are toxic
• 9:10
  Speaker 5: to mammals, birds, and most arthropods. And they've got those
• 9:14
  Speaker 5: long jaws with lots of teeth. You can see the
• 9:17
  Speaker 5: picture when we're working with the Kala Kimmel out of
• 9:19
  Speaker 5: US Fish and Wildlife Service.
• 9:20
  Speaker 2: They get huge.
• 9:21
  Speaker 5: The alligator gar can get, you know, right around eight
• 9:24
  Speaker 5: feet long, three hundred pounds. Nothing really messes with them
• 9:27
  Speaker 5: except for humans once they get that big. And you know,
• 9:30
  Speaker 5: they've got this adaptation where they can breathe air too.
• 9:33
  Speaker 5: So you can see us working on this alligator gar
• 9:35
  Speaker 5: at a National Wildlife Refuge, and we can do that
• 9:38
  Speaker 5: with gars because they breathe air. If that was a
• 9:41
  Speaker 5: sturgeon or some other type of fish, it'd be trickier
• 9:43
  Speaker 5: because they can't stay out of the water that long,
• 9:45
  Speaker 5: whereas the gars kind of chill and we can take
• 9:48
  Speaker 5: our measurements, tag them and get them back in the water.
• 9:50
  Speaker 5: So really all these things have allowed them to be
• 9:52
  Speaker 5: successful for a long time.
• 9:54
  Speaker 2: All right, Now, besides just being like really cool and
• 9:57
  Speaker 2: interesting to nerds, why should anglers and game agency specifically
• 10:02
  Speaker 2: care about gar?
• 10:04
  Speaker 5: Yeah, you know, I think that's a great question. You know,
• 10:06
  Speaker 5: when you think about gars, they're great environmental indicators. There's
• 10:10
  Speaker 5: seven species of gars, and all of them tend to
• 10:13
  Speaker 5: migrate to an extent onto vegetation to spawn, so they
• 10:18
  Speaker 5: do have some movement to them. Alligator gars will make
• 10:20
  Speaker 5: big upstream and downstream movements. They move from rivers onto floodplains,
• 10:23
  Speaker 5: so they can be good indicators of aquatic connectivity. They
• 10:27
  Speaker 5: can also be hosts of freshwater muscles, which are also
• 10:30
  Speaker 5: good environmental indicators. And as predatory fish, they help maintain
• 10:34
  Speaker 5: predator prey balances, so they help keep you know, let's say,
• 10:37
  Speaker 5: panfish populations from stunting and overpopulating. They can help you
• 10:41
  Speaker 5: sort of help manage shad and other minno type populations
• 10:45
  Speaker 5: forage fish, and so they can you know, help sort
• 10:48
  Speaker 5: of keep ecosystem balance there and be indicators of overall
• 10:51
  Speaker 5: aquatic ecosystem help.
• 10:53
  Speaker 2: I think most anglers probably have a pretty low opinion
• 10:57
  Speaker 2: of gar and so It would be similar to like
• 10:59
  Speaker 2: a coyote. If if I were to suggest that state
• 11:01
  Speaker 2: agencies need a little more regulation of coyotes, I would
• 11:06
  Speaker 2: be laughed at. But could you say that with gar?
• 11:09
  Speaker 2: Do gar need slightly more regulation than what they have today?
• 11:13
  Speaker 6: Yeah?
• 11:14
  Speaker 5: I would say the short answer is yes, And I
• 11:16
  Speaker 5: think part of that is because we lack a lot
• 11:18
  Speaker 5: of the data that we have on other game fish
• 11:21
  Speaker 5: populations like largemouth bass and trout. I like to say
• 11:24
  Speaker 5: that we're one hundred years behind Walleye with what we
• 11:26
  Speaker 5: know about Walleye, which is Minnesota state fish, so we
• 11:29
  Speaker 5: got a lot of catching up to do. But because
• 11:31
  Speaker 5: they are important apex predators, ecosystem and environmental indicators, we
• 11:36
  Speaker 5: don't know a lot about their population status and health.
• 11:39
  Speaker 5: So we've got to catch up with that. And in
• 11:40
  Speaker 5: order to do that, I think protections are needed because
• 11:44
  Speaker 5: in a lot of states we've done an analysis on this,
• 11:47
  Speaker 5: they have unlimited harvests, so you can harvest as many
• 11:50
  Speaker 5: gars as you want. And we know that fish like
• 11:52
  Speaker 5: the alligator gar can live for over one hundred years.
• 11:55
  Speaker 5: The short nose gar, which is the smallest species, can
• 11:57
  Speaker 5: live for forty nine years, so you've got these long
• 11:59
  Speaker 5: lived fish and not enough data that we know about
• 12:02
  Speaker 5: their populations. We don't know when we might pass a
• 12:04
  Speaker 5: tipping point right to where we may not be able
• 12:06
  Speaker 5: to recover that population and keep that as a natural resource.
• 12:10
  Speaker 2: Now, a little treat for our YouTube audience is that
• 12:13
  Speaker 2: we are seeing some photos from Solomon with alligator gar
• 12:17
  Speaker 2: and one we just saw there was it looked like
• 12:20
  Speaker 2: I can tell if you were doing an autopsy or
• 12:22
  Speaker 2: if you were cleaning one for it to be eaten.
• 12:25
  Speaker 2: Have you ever cleaned and eaten these?
• 12:27
  Speaker 5: I have helped clean them, and I've definitely eaten plenty
• 12:30
  Speaker 5: of types of gars. You're looking at a picture from
• 12:32
  Speaker 5: an alligator gar rodeo that we work with down in Louisiana,
• 12:35
  Speaker 5: and this has been extremely valuable to our lab because
• 12:38
  Speaker 5: we're able to get samples and data off these fish
• 12:41
  Speaker 5: that are being harvested, and the stakeholders, the anglers there
• 12:45
  Speaker 5: have been really you know, happy to work with us,
• 12:47
  Speaker 5: and so we're able to share the data with them,
• 12:49
  Speaker 5: help sort of contribute to the knowledge about these fish.
• 12:52
  Speaker 5: And they clean these big alligator gars at one of
• 12:55
  Speaker 5: the bars along the Ameet River, and then people come
• 12:57
  Speaker 5: to the bar and they eat fried gar garballs, which
• 13:01
  Speaker 5: are gar hushpuppies, and so everybody kind of has a
• 13:03
  Speaker 5: good time, you know, eating these fish and kind of
• 13:06
  Speaker 5: taking part in the value of these native species.
• 13:09
  Speaker 2: Describe the taste for me. I think a lot of
• 13:12
  Speaker 2: gar that people harvest end up in a ditch somewhere.
• 13:16
  Speaker 2: They throw them in their garden and write it off
• 13:18
  Speaker 2: as fertilized. But what did it taste like?
• 13:21
  Speaker 5: Yeah, you know, the tricky part is we need tin
• 13:23
  Speaker 5: snips to get through that tough, armored hide. And so
• 13:26
  Speaker 5: once you get through those tin snips, you got some
• 13:29
  Speaker 5: you know, two nice you know, backstraps of meat there.
• 13:32
  Speaker 5: And you know, I would say it tastes somewhere in
• 13:34
  Speaker 5: between fish and chicken. So it's not as you know,
• 13:38
  Speaker 5: sort of doesn't come apart as easily as salmon does.
• 13:41
  Speaker 5: Maybe not as tough as chicken might be. But you
• 13:44
  Speaker 5: can eat it a bunch of different ways. I've had
• 13:45
  Speaker 5: gar smoked, I've had an impanadas, I've had it fried.
• 13:50
  Speaker 5: A lot of different ways to eat gar, And I'd
• 13:52
  Speaker 5: encourage people to try it. If they do harvest a guard.
• 13:56
  Speaker 4: Guard like they're visual right, like they're up rolling on
• 14:00
  Speaker 4: the surface even in that like froggy you know, oxygen
• 14:05
  Speaker 4: depleted zone that you try to like push through when
• 14:08
  Speaker 4: you're rowing. You're like, ah, nothing really lives here. So
• 14:11
  Speaker 4: they take up a really great space. They provide opportunity
• 14:16
  Speaker 4: where there's a lack of opportunity, and then from like
• 14:18
  Speaker 4: a fly fishing side of things, like they're really visual,
• 14:22
  Speaker 4: like you see them. Chances are if you get a
• 14:25
  Speaker 4: bait close to them, they're going to at least move
• 14:28
  Speaker 4: towards it. They're a really exciting fish.
• 14:31
  Speaker 6: Man.
• 14:32
  Speaker 4: It always bums me out when folks shoot them or
• 14:39
  Speaker 4: catch them and chuck them on the on the river
• 14:42
  Speaker 4: bank just just for no reason. Are they selective?
• 14:47
  Speaker 1: Though?
• 14:47
  Speaker 4: Like the excuse that I'll always hear for removing that
• 14:52
  Speaker 4: fish from a system is like, oh, they eat the
• 14:56
  Speaker 4: fish that I like to eat, right, are they are?
• 15:00
  Speaker 1: They?
• 15:01
  Speaker 4: Just like anything else, they have a preferred prey species
• 15:04
  Speaker 4: where they kind of general us.
• 15:06
  Speaker 5: Yeah, that's a great question. Cal they tend to be generalists.
• 15:10
  Speaker 5: They're predatory fish and they're opportunistic. So you know, studies
• 15:14
  Speaker 5: have been done on this on what gar eating. In fact,
• 15:17
  Speaker 5: that's the most research that's been done on gars is
• 15:19
  Speaker 5: what are they eating? Because people were concerned about their
• 15:21
  Speaker 5: game fish populations, and what they found is that gars
• 15:24
  Speaker 5: are eating whatever is most abundant in a particular area.
• 15:28
  Speaker 5: So sometimes it's gonna be forge fish like minnows and shad.
• 15:31
  Speaker 5: Sometimes it might be some triarcts like you know, sunfish.
• 15:35
  Speaker 5: But in preying on those fish, they help maintain balance
• 15:38
  Speaker 5: in those populations. And gars are pretty gape limited, so
• 15:42
  Speaker 5: they can only swallow their food whole, and so even
• 15:46
  Speaker 5: a four foot long long nose gar isn't going to
• 15:48
  Speaker 5: be able to take down, you know, a decent sized.
• 15:50
  Speaker 2: Bass or bluegill.
• 15:52
  Speaker 5: So they're really eating the smaller fish and that tends
• 15:55
  Speaker 5: to be the shad and the minnows. And I think
• 15:57
  Speaker 5: you bring up a good point about how you fish
• 16:00
  Speaker 5: for them. They are so adaptable that they can be
• 16:04
  Speaker 5: in rivers and streams and in these backwaters and in
• 16:07
  Speaker 5: water that's like chocolate milk. So you can fly fish
• 16:09
  Speaker 5: for them, you can you know, troll for them. I've
• 16:12
  Speaker 5: a fish for Florida gar on the Everglades. I've fished
• 16:14
  Speaker 5: for them in Texas with drones, and so they're an
• 16:17
  Speaker 5: exciting fish and like you said, you can fish for
• 16:19
  Speaker 5: them in places where maybe other fish aren't found as readily.
• 16:23
  Speaker 5: So down south you got boffin and gars everywhere you
• 16:26
  Speaker 5: may not have you know, you definitely don't have trout,
• 16:28
  Speaker 5: and so they kind of fill that niche there.
• 16:31
  Speaker 2: Solomon, I've heard you refer to gar as a gateway fish.
• 16:35
  Speaker 2: What does that exactly mean?
• 16:38
  Speaker 5: Yeah, you know, I think if you look at shows
• 16:40
  Speaker 5: like River Monsters that came out maybe almost twenty years ago, now,
• 16:44
  Speaker 5: that kind of opened the gate to these sort of bizarre,
• 16:48
  Speaker 5: sort of charismatic megafauna out of rivers, and alligator gars
• 16:51
  Speaker 5: are like that. If you look behind me, I've got
• 16:53
  Speaker 5: an alligator gar skull here from a seven foot ten
• 16:56
  Speaker 5: inch alligator gar that was about just over two hundred
• 16:59
  Speaker 5: pound and forty eight years old. So you got these
• 17:02
  Speaker 5: giant fish that people think are cool. They're very bizarre looking.
• 17:05
  Speaker 5: Maybe they think they look scary. They're not dangerous to humans,
• 17:09
  Speaker 5: but it serves as kind of this gateway to these
• 17:11
  Speaker 5: non game native species.
• 17:13
  Speaker 2: So maybe people learning a little bit.
• 17:15
  Speaker 5: More about freshwater bio diversity, or you know, what's that fish,
• 17:18
  Speaker 5: where does it live?
• 17:19
  Speaker 2: How does it get that big?
• 17:20
  Speaker 5: And that can maybe lead to people wanting to fish
• 17:23
  Speaker 5: for different types of species besides maybe traditional game fish,
• 17:27
  Speaker 5: and maybe a gateway to other species like different types
• 17:29
  Speaker 5: of buffalo or suckers or drum or boffin. So I
• 17:32
  Speaker 5: think Gar's work is a great sort of conservation gateway
• 17:35
  Speaker 5: fish to learn more about freshwater bio diversity.
• 17:39
  Speaker 1: Yeah.
• 17:39
  Speaker 2: I love the idea of that, because many fish that
• 17:43
  Speaker 2: resemble a carp just end up being a carp to
• 17:45
  Speaker 2: a lot of anglers. When there's small mouth buffalo and
• 17:48
  Speaker 2: big mouth buffalo, and there's short head red horse and
• 17:50
  Speaker 2: blue suckers and white suckers, and everyone could benefit from
• 17:55
  Speaker 2: learning a little bit more about those fish. In the
• 17:57
  Speaker 2: gateway fish, it's a gateway to It's a great way
• 18:00
  Speaker 2: to explain that. Now, the third annual gar Week is
• 18:03
  Speaker 2: coming up this fall. Tell us about what that is
• 18:06
  Speaker 2: in your role in the whole thing.
• 18:08
  Speaker 5: Yeah, you know, So Gar Week is coming. It's typically
• 18:11
  Speaker 5: in early November, but we're gonna be pushing it back,
• 18:13
  Speaker 5: so it'll either be late November or early December, but
• 18:16
  Speaker 5: gar Week twenty twenty four will happen.
• 18:18
  Speaker 2: It's kind of a.
• 18:19
  Speaker 5: Celebration of gar and native species, especially gar. What you
• 18:23
  Speaker 5: can see here is a picture that Spencer took at
• 18:25
  Speaker 5: the hatchery, which shows some kids touching a long nose gar.
• 18:29
  Speaker 5: So really that's kind of celebrating these kind of weird
• 18:33
  Speaker 5: ancient fish and kind of just sharing knowledge about gar
• 18:37
  Speaker 5: why they're important, you know, just some interesting facts, gar puns.
• 18:41
  Speaker 5: People have fun with it. We worked with Oklahoma Department
• 18:43
  Speaker 5: and Wildlife Conservation for the past couple of years and
• 18:46
  Speaker 5: they do a great job with their social media about
• 18:49
  Speaker 5: conservation and hunting and fishing, and so we'll be partnering
• 18:52
  Speaker 5: with a lot of different agencies this year. We look
• 18:55
  Speaker 5: forward to meet eater, maybe getting involved and just you
• 18:58
  Speaker 5: know what I like to say, spreading the word of
• 18:59
  Speaker 5: gar are and celebrating these ancient fish. One of the
• 19:03
  Speaker 5: pictures we're seeing here is I was recently out in
• 19:05
  Speaker 5: Maine talking to over three hundred elementary school kids about
• 19:08
  Speaker 5: gar and showing pictures of their long jaws, lots of tea,
• 19:12
  Speaker 5: them swimming with sharks, how slimy they are. And I
• 19:15
  Speaker 5: really think an important part of conservation and stewardship is
• 19:19
  Speaker 5: reaching that next generation because if we can get them
• 19:22
  Speaker 5: involved and interested in stewardship of our natural resources, that
• 19:25
  Speaker 5: will allow these hunting and fishing traditions to continue successfully.
• 19:30
  Speaker 2: You have my word, Solomon, we are going to help
• 19:33
  Speaker 2: spread the Gospel of gar This fall, we'll participate in
• 19:37
  Speaker 2: Gar Week. It's my third favorite holiday each fall after
• 19:39
  Speaker 2: Christmas and Thanksgiving. So I join you this week, Solomon.
• 19:44
  Speaker 2: Thank you for joining us. Fascinating stuff. You'll be back
• 19:46
  Speaker 2: on the show again soon. Thanks so much for having
• 19:49
  Speaker 2: me guys.
• 19:49
  Speaker 1: Thanks awesome.
• 19:53
  Speaker 2: All right, moving on, each week through the end of
• 19:56
  Speaker 2: the year, we'll be getting either a rot report from
• 19:59
  Speaker 2: Mark Kenyon or or a migration report from Matt McCormick.
• 20:03
  Speaker 2: This week we have a migration report. Take it away, Matt.
• 20:07
  Speaker 6: Would you like to hear the drop for Spencer?
• 20:08
  Speaker 2: Oh yeah, yeah, take it away, Phil, And then maybe
• 20:11
  Speaker 2: Matt we can play his video when you can sun
• 20:15
  Speaker 2: food and the Tam Sassoon. Then you suffer a right
• 20:22
  Speaker 2: Chrishan is the West.
• 20:28
  Speaker 4: Phil tries to keep a stone, just his poker face,
• 20:32
  Speaker 4: going unduring that.
• 20:33
  Speaker 1: What a treat.
• 20:34
  Speaker 2: I recently suggested to Phil we needed a new drop
• 20:36
  Speaker 2: for something. I was like, here, I think this is
• 20:38
  Speaker 2: an easy solution for this one, so you don't have
• 20:40
  Speaker 2: to be in the studio singing, and he's like, no,
• 20:42
  Speaker 2: I would like to do that. That's that's more fun
• 20:45
  Speaker 2: to me.
• 20:46
  Speaker 1: So don't suggest to Phil how he should do with drop.
• 20:49
  Speaker 2: Listen, I was I was trying to make it easier
• 20:51
  Speaker 2: on him.
• 20:51
  Speaker 1: Many people have fallen into that trap.
• 20:53
  Speaker 2: Uh huh, Well done, Phil, Another great drop. Now let's
• 20:56
  Speaker 2: hear this migration report from Matt.
• 20:59
  Speaker 7: I'm Matt McCormick, Flying V, and welcome to Meat Eater's
• 21:03
  Speaker 7: migration Report for October seventeenth, twenty twenty four. I'm coming
• 21:07
  Speaker 7: to you live from the Kaiser Ranch here in Montana's
• 21:09
  Speaker 7: Pacific Flyway, and with a full moon overhead in the
• 21:12
  Speaker 7: first cold front of the season, we're all feeling that
• 21:15
  Speaker 7: migration fever. So let's jump in into the latest waterfowl action,
• 21:19
  Speaker 7: weather updates, and what's ahead in the coming weeks. Starting
• 21:23
  Speaker 7: here in the Pacific Flyway, that first cold front it's arrived.
• 21:26
  Speaker 7: It's right here on the horizon.
• 21:28
  Speaker 1: We picked up a few birds.
• 21:29
  Speaker 7: Maybe you can see him behind us on the front end,
• 21:31
  Speaker 7: and we're expecting more to follow. Although conditions are still
• 21:35
  Speaker 7: dry east of the Cascades. This front should help everybody out.
• 21:40
  Speaker 7: Duck productions is strong and here at Flying V we
• 21:43
  Speaker 7: are expecting a banner year this year. Over in the
• 21:47
  Speaker 7: Central Flyway, things are kind of shaping up over there.
• 21:50
  Speaker 7: This front will drive some birds down from Saskatchewan into
• 21:53
  Speaker 7: the Dakotas, and we're all about to see some really
• 21:57
  Speaker 7: big migration days coming through the Central Flyway.
• 22:00
  Speaker 1: Where they'll end up, I mean.
• 22:01
  Speaker 7: Who knows, but I think all hunters throughout the flyways
• 22:06
  Speaker 7: should keep their eyes on the north winds. Things are
• 22:09
  Speaker 7: looking pretty prime over the next few weeks. In the
• 22:11
  Speaker 7: Mississippi Flyway, brace your guys' selves for impact, because you
• 22:15
  Speaker 7: have new birds coming in all your calendar.
• 22:17
  Speaker 1: Birds are on the move.
• 22:18
  Speaker 7: We have reports from Manitoba and Ontario that birds are
• 22:22
  Speaker 7: moving south and it's shaping up to be a killer
• 22:25
  Speaker 7: few weeks for anyone in the north country.
• 22:27
  Speaker 1: The Mississippi Flyway.
• 22:29
  Speaker 7: Central southern regions. You guys will start seeing some fresh
• 22:32
  Speaker 7: birds here soon, So you got a little bit of time.
• 22:34
  Speaker 7: If you don't have your water dialed or your gear
• 22:36
  Speaker 7: dialed yet, now's the time. Finally, in the Atlantic Flyway,
• 22:41
  Speaker 7: duck numbers are building. It's slow, but that kind of is.
• 22:43
  Speaker 1: Always the case.
• 22:44
  Speaker 7: Recent rains, cooler temperatures, those will be a big help
• 22:48
  Speaker 7: for all you eastern shoremen. But things should start picking
• 22:52
  Speaker 7: up here as the bird's head south over the next
• 22:54
  Speaker 7: few weeks. That wraps up this week's migration report. Whether
• 22:58
  Speaker 7: you're in the Pacific Way chasing cacklers or you're playing
• 23:01
  Speaker 7: a road trip to North Dakota, these cold fronts and
• 23:04
  Speaker 7: north winds are set in the stage for some epic
• 23:07
  Speaker 7: hunts across the country. Stay tuned from our updates and.
• 23:11
  Speaker 1: Good luck out there.
• 23:12
  Speaker 2: Back to you, Spencer, Matt is feeling optimistic.
• 23:16
  Speaker 4: Cow is that a great excited? We're gonna get that
• 23:21
  Speaker 4: guy green screen behind.
• 23:22
  Speaker 2: Him, you know, like looking at the beautiful mountains of
• 23:26
  Speaker 2: Montana and the prairies of oh I.
• 23:28
  Speaker 4: Think, but you know, let's let's get serious. Let's get
• 23:32
  Speaker 4: him like the little arrows and the staff where you
• 23:34
  Speaker 4: can point you like now this high pressure system.
• 23:37
  Speaker 1: Yeah, give him a live oppler radar.
• 23:40
  Speaker 2: Yeah yeah, we can really test Phil. Then, Phil, how
• 23:42
  Speaker 2: do you feel about?
• 23:43
  Speaker 8: Uh?
• 23:43
  Speaker 2: How do you feel about all that?
• 23:45
  Speaker 6: I'm willing to try anything, Okay, at least once.
• 23:49
  Speaker 2: Now, our next segment is one minute fishing. Do I
• 23:53
  Speaker 2: feel lucky?
• 23:54
  Speaker 1: We'll do you Punk, go ahead, make my cast.
• 24:01
  Speaker 2: One minute Fishing is where we go live to someone
• 24:04
  Speaker 2: who's fishing, and they have one minute to catch a fish,
• 24:07
  Speaker 2: and if they're successful, we'll make a five hundred dollars
• 24:09
  Speaker 2: donation to a conservation group. This week, our angler is
• 24:13
  Speaker 2: the senior director of post Production, Hillary Byrne, who's on
• 24:17
  Speaker 2: the pond behind our office, and she's fishing for a
• 24:20
  Speaker 2: donation to Captains for Clean Water. Hillary. Welcome to the show.
• 24:24
  Speaker 9: Hi.
• 24:24
  Speaker 2: Everyone, tell us about the rod in your hands and
• 24:28
  Speaker 2: what lu were you throwing today?
• 24:31
  Speaker 8: Well, I stole this from Seth's office this morning, so
• 24:34
  Speaker 8: he can tell you about it. Uh, the spinning rods
• 24:39
  Speaker 8: are more successful out here. So I left the fly
• 24:42
  Speaker 8: rod in the truck and we're gonna give Seth set
• 24:44
  Speaker 8: up a try.
• 24:45
  Speaker 2: Okay, Seth, you tell us about what Hillary's using there
• 24:48
  Speaker 2: to catch one of these office pond trout.
• 24:50
  Speaker 1: Oh you know it's the.
• 24:53
  Speaker 3: You know, the famous MEPs I believe on there, number four.
• 24:59
  Speaker 3: I think, mm hmm yeah, what color are.
• 25:02
  Speaker 1: You going off? It's the it's like the yellow with
• 25:05
  Speaker 1: the red dots. Oh yeah, oh well that's Panther Martin right.
• 25:09
  Speaker 1: Oh yeah, Panther Martin's.
• 25:11
  Speaker 2: And Hillary is not kidding this office or this fishing rod.
• 25:14
  Speaker 2: Just sits in the corner of Seth's office every day.
• 25:17
  Speaker 1: Now.
• 25:18
  Speaker 2: Hillary is an experienced fly angler, but doesn't have as
• 25:22
  Speaker 2: much experience with the fishing rods. So Seth was doing
• 25:25
  Speaker 2: some coaching out there before. How did that go, Seth?
• 25:27
  Speaker 2: You feel good about this?
• 25:29
  Speaker 1: Yeah?
• 25:30
  Speaker 3: You know, at first things were kind of hung up
• 25:33
  Speaker 3: in the brush a little bit. Took a little bit
• 25:35
  Speaker 3: to kind of get the getting swing of things. But no,
• 25:38
  Speaker 3: she's doing great now, and I'd imagine she's going to
• 25:41
  Speaker 3: catch a fish here, right, Hillary, let's hope.
• 25:45
  Speaker 2: So we have yet to have a successful angler at
• 25:48
  Speaker 2: the meat eater pond for one minute fishing. Hillary, we
• 25:51
  Speaker 2: hope you are the first. Your one minute fishing starts
• 25:55
  Speaker 2: as soon as you take your first cast.
• 25:57
  Speaker 4: Go ahead, here we go.
• 26:06
  Speaker 2: What do you see in their cow?
• 26:09
  Speaker 4: I'm more into the music choice here.
• 26:13
  Speaker 1: I'm very moody. I'll tell you a little bit about
• 26:15
  Speaker 1: that pond. There's a lot of leaf litter on the surface.
• 26:19
  Speaker 2: A lot that showed up in the last few days.
• 26:21
  Speaker 3: Yeah, which makes it tough, you know, get your cats
• 26:25
  Speaker 3: in one minute because you oftentimes got to clean off
• 26:27
  Speaker 3: some leaves.
• 26:28
  Speaker 1: Shure, he's waiting for another cast.
• 26:30
  Speaker 2: Hillary, You are twenty five seconds in.
• 26:33
  Speaker 4: I want a big old bass Master classic hook's up.
• 26:36
  Speaker 2: Yeah, that would be good. Good conditions today, right, Seth?
• 26:40
  Speaker 3: Yeah, cloudy cold, like Matt was saying on the duct report,
• 26:46
  Speaker 3: cold front moved in last night.
• 26:47
  Speaker 4: Oh he may have had a cast into the grass.
• 26:50
  Speaker 2: Oh it's okay, nobody noticed. Hillary, you have fifteen seconds.
• 27:00
  Speaker 2: I don't think it's happening today. Sorry, Hillary, Thank you
• 27:04
  Speaker 2: for joining us, though I would blame Seth for you
• 27:08
  Speaker 2: not catching one there.
• 27:09
  Speaker 3: You know, I think after fishing this pond for about
• 27:12
  Speaker 3: a year, I think when it gets hot, the fish
• 27:17
  Speaker 3: stack in there because it's deeper, deeper water. But once
• 27:20
  Speaker 3: things cool down a bit in the fall and in
• 27:22
  Speaker 3: the spring, they move up in the creek. Okay, that's
• 27:26
  Speaker 3: you know, filling that pond.
• 27:28
  Speaker 2: It's a diverse body of water. You're still figuring it out. Hillary,
• 27:32
  Speaker 2: Are you gonna keep fishing? Are you going back to work?
• 27:34
  Speaker 9: Yeah?
• 27:34
  Speaker 8: I'm gonna go try the spot that's apparently actually good.
• 27:37
  Speaker 8: But we had to be here because.
• 27:38
  Speaker 10: Of the Wi Fi.
• 27:39
  Speaker 8: So that's why I didn't catch any fish there.
• 27:41
  Speaker 2: You go made an executive decision when we were testing
• 27:45
  Speaker 2: out the signal. He said, you guys were too far away.
• 27:47
  Speaker 6: From the I sabotage. I mean, I'm sure the viewing
• 27:51
  Speaker 6: audience can tell. We've got a little Wi Fi and
• 27:53
  Speaker 6: self one single dead zone right where we like to
• 27:55
  Speaker 6: shoot all of our one minute fishing segments. So we
• 27:57
  Speaker 6: should invest in an extender of some kind.
• 28:00
  Speaker 2: Phil Horizon, all right, Hillary, thank you for joining us.
• 28:05
  Speaker 2: Good luck at the better spot.
• 28:08
  Speaker 1: Thank you.
• 28:09
  Speaker 2: All right, let's take a break for some listener feedback. Phil,
• 28:12
  Speaker 2: what's the chat have to say today?
• 28:14
  Speaker 6: You know what the chat's The chat's very active, but
• 28:16
  Speaker 6: not asking a lot of questions. So in the next
• 28:18
  Speaker 6: two minutes asks if you have a specific question for Seth,
• 28:22
  Speaker 6: Cal Spencer or Hey Crins in here too. You wouldn't
• 28:25
  Speaker 6: know that or Phil you could ask for Phil. Yeah, sure,
• 28:27
  Speaker 6: but we got a couple uh you know, Mogren, I
• 28:30
  Speaker 6: think you told me how to pronounce your name a
• 28:32
  Speaker 6: couple of weeks ago phonetically, and that actually made it
• 28:35
  Speaker 6: more confusing, so I apologize. But he asked Cal and trivia.
• 28:39
  Speaker 6: You mentioned that your dad can make two things along
• 28:40
  Speaker 6: was his own recipe of Shepherd's pie, but you didn't
• 28:42
  Speaker 6: mention what the other dish was that he could make.
• 28:44
  Speaker 2: And I guess he's just curious.
• 28:45
  Speaker 11: Ye.
• 28:46
  Speaker 2: Well, I feel like a classic Dad recipe would be
• 28:48
  Speaker 2: like either a hamburger or chili. Uh maybe like a goulash.
• 28:53
  Speaker 2: Since that's like similar, I'm gonna go with a chili spaghetti.
• 28:56
  Speaker 2: Spaghetti's top five mm hm spaghetti. So what what was
• 29:02
  Speaker 2: he better at? Shepherd's Pie or spaghetti?
• 29:05
  Speaker 1: I mean both both good?
• 29:07
  Speaker 4: I mean, like I said, you know, like both of
• 29:09
  Speaker 4: those things are are like like coming home recipes right here,
• 29:14
  Speaker 4: like instant mashed potatoes, whatever frozen vegetables you got in there,
• 29:18
  Speaker 4: and some ground beef.
• 29:20
  Speaker 1: I'm still I love Shepherd's Pie shepherd spaghetti.
• 29:25
  Speaker 6: All right, this is a general question best hunt of
• 29:28
  Speaker 6: the year so far for you folks. It's almost November,
• 29:31
  Speaker 6: it's getting there, but I know a lot of you
• 29:33
  Speaker 6: guys have gotten outside smotion some things.
• 29:36
  Speaker 3: I'll start by saying, last weekend, my wife and I
• 29:38
  Speaker 3: both killed our biggest antelope to date.
• 29:42
  Speaker 1: So nice.
• 29:43
  Speaker 2: Hell Yeah, yeah, that was fun in Montana.
• 29:46
  Speaker 1: In Montana.
• 29:47
  Speaker 3: Yeah, and uh we actually found a couple of stone
• 29:50
  Speaker 3: points too, which was kind of cool.
• 29:52
  Speaker 2: Cool Ye darn right, Yeah, that's a good hunt.
• 29:55
  Speaker 4: It was a good weekend where exactly where you at
• 29:58
  Speaker 4: over over there in mont Hannah. Oh yeah, nice. I
• 30:04
  Speaker 4: ran out with Snort right before I left for Louisiana
• 30:08
  Speaker 4: and we had a great little bird walk we had
• 30:11
  Speaker 4: were fitting it. In between I actually had to take
• 30:15
  Speaker 4: two meetings in the field. Snort was not happy about that.
• 30:21
  Speaker 4: Then we did a bird loop and picked up four
• 30:25
  Speaker 4: Hungarian partridge and yeah, Snort's just crushing it. At four
• 30:30
  Speaker 4: years old, she's got a little bit more chill about
• 30:33
  Speaker 4: certain things.
• 30:34
  Speaker 2: You think she's entering her prime now.
• 30:38
  Speaker 1: Yeah, for sure, for sure.
• 30:40
  Speaker 4: I mean I we missed the pheasant opener, so I'm
• 30:43
  Speaker 4: gonna try to make up for lost time here this weekend.
• 30:48
  Speaker 4: But yeah, and then hauled butt back here to the
• 30:51
  Speaker 4: office for another meeting. So it was a good one.
• 30:55
  Speaker 3: I got to share some pins with you because I
• 30:57
  Speaker 3: saw so many sharpies and hunts this past Oh you
• 31:00
  Speaker 3: did good.
• 31:00
  Speaker 1: Yeah, I hear.
• 31:01
  Speaker 4: The sharp tail report is. You know, they're down in
• 31:06
  Speaker 4: the areas where when it's really good you see sharp tails.
• 31:09
  Speaker 4: So they're they're kind of more in the core sharp
• 31:12
  Speaker 4: tail zones, but still doing good in those areas.
• 31:14
  Speaker 1: Oh yeah, where I was, they were everywhere.
• 31:16
  Speaker 4: Hungarian partridges are thick this year.
• 31:19
  Speaker 2: Yeah, my favorite hunt of the year was I bought
• 31:21
  Speaker 2: a white tail tag. You know, I know this year's state.
• 31:23
  Speaker 2: I've never haunted their season for this tag I had
• 31:26
  Speaker 2: opened on October seventh. I went over there, excuse me,
• 31:28
  Speaker 2: on October tenth. I arrived on October seventh so I
• 31:31
  Speaker 2: could scout, and I killed a buck on October twelfth.
• 31:35
  Speaker 2: I was a mountain mature white tail that I was
• 31:38
  Speaker 2: real stoked about.
• 31:40
  Speaker 1: Saw that one that was sweet?
• 31:41
  Speaker 4: Yeah, good, Look did you have a good scouting or no?
• 31:47
  Speaker 1: I had.
• 31:48
  Speaker 2: The most productive scouting I had was just like seeing
• 31:52
  Speaker 2: the country because again I never like never hunted in Idaho.
• 31:55
  Speaker 2: I didn't see a lot of deer scouting. I did
• 31:57
  Speaker 2: a lot of doorkna door knocking, which isn't how I
• 32:01
  Speaker 2: killed my buck, but it gave me options, which was important.
• 32:05
  Speaker 2: And this was my first whitetail that I've killed in
• 32:07
  Speaker 2: the Pacific time zone. So now I want to start
• 32:09
  Speaker 2: a new group that's called the white Tail time Zone Slam.
• 32:12
  Speaker 2: You'll kill one in Pacific, Central, Eastern, and Mountain time
• 32:17
  Speaker 2: and I've now done that. And if I want to
• 32:19
  Speaker 2: go for the white Tail time Zone super Slam, then
• 32:21
  Speaker 2: I need to kill one in the Atlantic time zone,
• 32:23
  Speaker 2: which I could only accomplish in Canada. So sometime in
• 32:26
  Speaker 2: the future I'm going to do that. But I'm starting
• 32:28
  Speaker 2: a new club. If you want to join me, should
• 32:30
  Speaker 2: a message on Instagram at the White Tail time Zone
• 32:32
  Speaker 2: Slam what about?
• 32:34
  Speaker 5: Yeah?
• 32:34
  Speaker 4: I mean you could accomplish two time zones in a
• 32:37
  Speaker 4: day in certain areas pretty easy.
• 32:41
  Speaker 12: Yep.
• 32:41
  Speaker 2: Well, I've now done Pacific and if you wanted to
• 32:44
  Speaker 2: like have a super duper Slam, you could go to Arizona,
• 32:48
  Speaker 2: who is still a part of I think the Mountain
• 32:50
  Speaker 2: time zone. But they do weird with daylight savings time where.
• 32:52
  Speaker 1: They don't respect it.
• 32:54
  Speaker 2: Yeah, they don't respect daylight savings time. So if you
• 32:57
  Speaker 2: want to do a super duper Slam, maybe you go
• 32:59
  Speaker 2: kill a coups.
• 32:59
  Speaker 13: Deer down there the super duper Slam, then you cover
• 33:02
  Speaker 13: it off the shoe board stuff.
• 33:04
  Speaker 6: All right, a couple more here. We've gotten this question
• 33:06
  Speaker 6: multiple times, but Andrew's asking, Hey, Spencer, have you ever
• 33:10
  Speaker 6: caught a gar on the Jim River?
• 33:11
  Speaker 2: Oh? Yes, The Jim River flowed about ten miles away
• 33:16
  Speaker 2: from where I grew off. The first boat I ever
• 33:19
  Speaker 2: bought was a four hundred dollars fourteen and a half
• 33:22
  Speaker 2: foot tiller boat, and that was bought so I could
• 33:25
  Speaker 2: fish on the Jim River. So I caught mini gar.
• 33:28
  Speaker 2: I'd have to be targeting catfish there and you'd get
• 33:30
  Speaker 2: these little light bites. And that was a classic situation
• 33:34
  Speaker 2: of where a gar was about to rob your bait.
• 33:36
  Speaker 1: Oh nice, nice, Yeah.
• 33:38
  Speaker 6: And then Cal, I threw this picture up when Solomon
• 33:41
  Speaker 6: was on the line. But here's your here's your gar
• 33:44
  Speaker 6: and fire on the bay. He is asking how long
• 33:46
  Speaker 6: did you fight it for?
• 33:47
  Speaker 4: Yeah, I'll throw I got I did get a good
• 33:50
  Speaker 4: video because we actually had to rope that thing with
• 33:53
  Speaker 4: one of the bowel lines to get it in classic
• 33:58
  Speaker 4: This happens to me all the time when fish. We
• 34:00
  Speaker 4: just don't have a net big enough for the fish.
• 34:02
  Speaker 4: I can't, so you know, we're pretty good at getting
• 34:06
  Speaker 4: crafty out. There was somewhere in the neighborhood at twenty minutes,
• 34:10
  Speaker 4: not as long as you as you'd think.
• 34:12
  Speaker 1: Cal.
• 34:12
  Speaker 6: I'm sorry, I think I think I messed up. I
• 34:14
  Speaker 6: think I accidentally cut your audio off there. Do you
• 34:16
  Speaker 6: want to just restart that that question? I was trying
• 34:19
  Speaker 6: to give the picture its own solo stage, and I
• 34:22
  Speaker 6: removed our audio from from the show apologies, So yeah,
• 34:26
  Speaker 6: you want to say that again.
• 34:27
  Speaker 2: Pill is operator over the Yeah, jus.
• 34:32
  Speaker 4: Not as long as you as you think. I think
• 34:34
  Speaker 4: about about twenty minutes. We didn't have a net big
• 34:36
  Speaker 4: enough for the fish, which is a common thing when
• 34:38
  Speaker 4: I'm fishing, and we had to rope it with one
• 34:42
  Speaker 4: of the bowel lines on the boat. So super super,
• 34:46
  Speaker 4: super fun, really cool seeing that thing. I thought it
• 34:51
  Speaker 4: was a big black drum, So when it finally came
• 34:54
  Speaker 4: up to the surface, I was amazed, right because, yeah,
• 35:00
  Speaker 4: there's no way nine times out of ten you're not
• 35:03
  Speaker 4: gonna keep that thing on the line because of the
• 35:05
  Speaker 4: teeth and the how a brace of the scales are
• 35:09
  Speaker 4: on that thing.
• 35:10
  Speaker 1: So another snap the.
• 35:11
  Speaker 2: Line, another treat for a YouTube audience. You'd get to
• 35:14
  Speaker 2: see that guard that Count was just talking about there.
• 35:17
  Speaker 4: Phil, Yeah, I noticed that there was a Phil question
• 35:20
  Speaker 4: there that you didn't want to answer.
• 35:22
  Speaker 1: Oh, well we'll get We've got another round at the
• 35:24
  Speaker 1: end of the show. Okay, yeah, because we all want
• 35:26
  Speaker 1: to know too. Edge of your seat.
• 35:29
  Speaker 2: Moving on. Our next segment is meat poll.
• 35:33
  Speaker 1: Say it's showy.
• 35:34
  Speaker 6: A meat ball is a take Welcome to me, eat Rady,
• 35:39
  Speaker 6: I got a game something.
• 35:44
  Speaker 1: But we should put all these like on an album
• 35:47
  Speaker 1: and sell it.
• 35:48
  Speaker 2: There we go.
• 35:49
  Speaker 6: Yeah, I'll stand out in Times Square trying to say hey, hey,
• 35:52
  Speaker 6: check us out. Trivia drops no addresses, Mario.
• 35:57
  Speaker 11: H.
• 36:00
  Speaker 2: Uh uncle Phil Cracker over there with another creeps. Wonderful job.
• 36:05
  Speaker 2: All right, meet Pole is a test of how much
• 36:07
  Speaker 2: you know about your fellow hunters and anglers. I surveyed
• 36:11
  Speaker 2: five hundred meat Eater listeners about personal preferences and personal
• 36:15
  Speaker 2: experiences in the outdoors. Your job is to predict their answers.
• 36:18
  Speaker 2: Now there are three questions. Whoever is the closest to
• 36:21
  Speaker 2: the correct answer between Cal and Seth gets a point.
• 36:25
  Speaker 2: The first person to two points will be the winner
• 36:28
  Speaker 2: in the chat. You should play along too if you
• 36:30
  Speaker 2: get it, like within one point of the correct answer.
• 36:33
  Speaker 2: Phil's gonna shout you out at the end. He's gonna
• 36:35
  Speaker 2: he's gonna watch who who has the right Well, Krin
• 36:38
  Speaker 2: is gonna watch as well. Uh, they're all gonna watch.
• 36:40
  Speaker 2: So put your answers in the chat. But this is
• 36:43
  Speaker 2: a game between Cal.
• 36:44
  Speaker 4: So you can't look at the chat. Seth, I'm not
• 36:48
  Speaker 4: gonna either.
• 36:48
  Speaker 2: Well, I mean it's not like the chat knows the answer,
• 36:51
  Speaker 2: but they're just maybe informing you.
• 36:52
  Speaker 4: Yeah, right, all right.
• 36:54
  Speaker 2: Question one. This question was for dog owners only. What
• 36:59
  Speaker 2: percentage of meat eater listeners said their dog sleeps in
• 37:02
  Speaker 2: bed with them at night? What percentage? And go to
• 37:07
  Speaker 2: a decimal place for us? What percentage of meat eater
• 37:11
  Speaker 2: listeners said their dog sleeps in bed with them at night?
• 37:15
  Speaker 2: Cal dog owner? Where does your dog sleep at night?
• 37:18
  Speaker 1: In bed?
• 37:19
  Speaker 2: Your bed?
• 37:20
  Speaker 1: Yeah?
• 37:21
  Speaker 2: Seth dog owner? Where does your dog sleep at night
• 37:24
  Speaker 2: in bed? How about the cat?
• 37:26
  Speaker 1: Oh, the cat's in a different room, buddy.
• 37:28
  Speaker 2: Apparently Karen two, double dog owner? Where do they sleep
• 37:34
  Speaker 2: at night?
• 37:35
  Speaker 14: Not in the bed, not in bed, on the floor,
• 37:38
  Speaker 14: on their beds if.
• 37:39
  Speaker 1: You're if you wasn't so damn big, I.
• 37:44
  Speaker 14: Mean like sometimes squid will get up on the couch.
• 37:47
  Speaker 14: But yeah, my dog is like one hundred and twenty
• 37:49
  Speaker 14: five pounds.
• 37:50
  Speaker 2: And then the other dog weighs as much as that
• 37:52
  Speaker 2: dog's leg. Yes, yeah, well also a double dog owner,
• 37:57
  Speaker 2: is that right?
• 37:57
  Speaker 1: Yeah, that's true?
• 37:58
  Speaker 2: Where do your dog sleep at night?
• 38:00
  Speaker 6: And Blueberry of the Fruits Mango sleeps with my oldest
• 38:04
  Speaker 6: son in his room he's she's a little Australian kelpie,
• 38:07
  Speaker 6: black slick, full of piss and vinegar and blueberry, sleeps
• 38:10
  Speaker 6: in our room on the floor. He is a large.
• 38:12
  Speaker 3: Okay, God, this makes me want to change my answer.
• 38:14
  Speaker 2: All right, So Seth and Cal, you have your answers
• 38:17
  Speaker 2: for again, what percentage of meat eater listeners said their
• 38:21
  Speaker 2: dog sleeps in bed with.
• 38:22
  Speaker 1: Them at night?
• 38:23
  Speaker 2: Go ahead and reveal your answers. We have Cal saying
• 38:26
  Speaker 2: thirty three point six percent, and we have Seth saying
• 38:31
  Speaker 2: sixty seven point eight percent. Koren, who's playing along for fun,
• 38:35
  Speaker 2: says forty percent.
• 38:37
  Speaker 6: Oh yeah, we had a last minute entry just now
• 38:40
  Speaker 6: that I think is the closest one from the chat.
• 38:42
  Speaker 2: Okay, so what was your answer against Seth sixty seven
• 38:46
  Speaker 2: point eight The correct answer is forty eight point six,
• 38:51
  Speaker 2: meaning Cal gets that point. He was fifteen points off.
• 38:55
  Speaker 2: About half of the listeners said that their dog sleeps
• 38:59
  Speaker 2: in bed with him.
• 39:00
  Speaker 6: You guys, unless I'm mistaken, Brian Bradford got the closest.
• 39:03
  Speaker 1: There were dozens of ANTISI.
• 39:05
  Speaker 2: Well done, one point five percentage points off of the
• 39:08
  Speaker 2: correct answer.
• 39:09
  Speaker 1: Right now.
• 39:10
  Speaker 2: A recent study from Total Vet showed that seventy six
• 39:13
  Speaker 2: percent of American dog owners allow their dog to sleep
• 39:16
  Speaker 2: in bed with them. Wow, so outdoorsmen or meat eater
• 39:20
  Speaker 2: listeners specifically or less than that. The number one reason
• 39:23
  Speaker 2: people don't allow their dog to sleep in bed with
• 39:25
  Speaker 2: them is because of cleanliness, followed by concerns about fleas
• 39:29
  Speaker 2: and because the dog moves too much. That same study
• 39:32
  Speaker 2: found that thirty three percent of married dog owners said
• 39:36
  Speaker 2: they sleep better next to their dog then they do
• 39:38
  Speaker 2: their spouse.
• 39:40
  Speaker 4: If I gave my dog flea, she won't matter, she
• 39:42
  Speaker 4: wudn't mind.
• 39:43
  Speaker 1: I don't get it. Sometimes like straight up mud in
• 39:46
  Speaker 1: our bed. Yeah, exactly, you just get over that real quick.
• 39:50
  Speaker 2: Xeth. You sleep better next to Wiley or next to Kelsey.
• 39:54
  Speaker 1: Uh?
• 39:55
  Speaker 3: Probably Kelsey because Wiley likes to She likes to get
• 39:57
  Speaker 3: real close. Oh Kelsey, like we're going to sleep.
• 40:04
  Speaker 2: Uh huh okay that the dog on, he's got others.
• 40:08
  Speaker 3: And often oftentimes why he likes to sneak up and
• 40:10
  Speaker 3: like you'll wake up and her head's like on your
• 40:12
  Speaker 3: pillow with you.
• 40:13
  Speaker 1: Oh, or she's like at your she just all over
• 40:17
  Speaker 1: the place. When I first started, my labs were outside
• 40:22
  Speaker 1: of the year.
• 40:23
  Speaker 2: Then he loved them and they were.
• 40:25
  Speaker 4: I do think like, if you're interested in having like
• 40:29
  Speaker 4: very cold, weather resistant and water resistant labradors sleep, having
• 40:35
  Speaker 4: them sleep. They can be inside with you and hanging out,
• 40:38
  Speaker 4: but when it's time to go to bed, they go
• 40:40
  Speaker 4: outside into the candle.
• 40:41
  Speaker 1: That's the way to do it.
• 40:42
  Speaker 2: Yeah, not under the covers though. No question two, and
• 40:45
  Speaker 2: again we have con with one point, Seth with zero.
• 40:48
  Speaker 2: We need cow to get this right. Could be the
• 40:51
  Speaker 2: game to win or Seth gets it right, We'll go
• 40:53
  Speaker 2: to question three. What percentage of meat Eater listeners think
• 40:57
  Speaker 2: they could beat a mountain lion in a bare hand
• 41:00
  Speaker 2: and fight to the death. What percentage of meat Eater
• 41:05
  Speaker 2: listeners think they could beat a mountain lion and a
• 41:08
  Speaker 2: bare handed fight to the death. Again, I pulled five
• 41:11
  Speaker 2: hundred people from our audience to get this answer.
• 41:14
  Speaker 4: I mean, your life is on the line, so you
• 41:19
  Speaker 4: better think you can win.
• 41:20
  Speaker 2: Uh huh okay. Cal has yet to write down an answer, though.
• 41:24
  Speaker 2: What percentage of meat Eater listeners think they could beat
• 41:26
  Speaker 2: a mountain lion and a bare handed fight to the death.
• 41:29
  Speaker 2: If you'll recall we used to do this as a
• 41:32
  Speaker 2: different show on med Eater Trivia, but when we talked
• 41:34
  Speaker 2: about doing med Eater Radio. I thought I would peel
• 41:36
  Speaker 2: that off from there and make it a segment in
• 41:39
  Speaker 2: med Eater Radio. I think it fits better over here.
• 41:42
  Speaker 2: So you're not gonna hear some media or trivia anymore.
• 41:44
  Speaker 2: Meat pole is going to be for meat Eater Radio.
• 41:47
  Speaker 6: Without revealing anything. Someone in the chat got it right
• 41:50
  Speaker 6: on the money down to the desk, okay.
• 41:53
  Speaker 2: And I see Seth watching.
• 41:55
  Speaker 1: Yes, I've seeing.
• 41:56
  Speaker 14: Some And you guys have too much of an ego
• 42:01
  Speaker 14: if you're in the set.
• 42:03
  Speaker 1: Oh yeah, unbelievable.
• 42:04
  Speaker 2: Are you boys ready to reveal your answer? Go ahead
• 42:07
  Speaker 2: and reveal your answers. We have Cal saying fifty four
• 42:11
  Speaker 2: point four percent of mediated listeners think they could beat
• 42:14
  Speaker 2: a mountain lion in a bare handed fight to the death.
• 42:16
  Speaker 2: And we have Seth saying twenty six point three.
• 42:20
  Speaker 4: What's that game show?
• 42:21
  Speaker 1: Phil? Show me fifty four?
• 42:25
  Speaker 2: Oh okay, which everyone from the crew strongly dislikes.
• 42:28
  Speaker 1: Not me, Spencer.
• 42:30
  Speaker 2: The correct answer is twenty one point five. Seth was
• 42:35
  Speaker 2: just five percentage points away from the correct answer.
• 42:39
  Speaker 6: The alternate universe, Colin Farrell chimed in, oh, not the
• 42:42
  Speaker 6: meat eater. He's also a handsome chat, but he gets
• 42:45
  Speaker 6: twenty one point five.
• 42:46
  Speaker 2: Colin Ferrell, well done right on the nose.
• 42:49
  Speaker 9: Now.
• 42:49
  Speaker 2: I asked this same question at the Boise Live show
• 42:52
  Speaker 2: in April, and thirty four percent of that audience said
• 42:56
  Speaker 2: they believed they could beat a mountain lion and a
• 42:58
  Speaker 2: bare handed fight to the death. So people from Idaho
• 43:02
  Speaker 2: are more likely to think they could win that battle
• 43:05
  Speaker 2: than just our general med eater audience. You believe that
• 43:09
  Speaker 2: cans that seem right based on what you know about
• 43:11
  Speaker 2: folks from Idaho.
• 43:12
  Speaker 1: I mean, there's a lot of cat hunters in Idaho,
• 43:14
  Speaker 1: so yeah, maybe.
• 43:16
  Speaker 2: Now, according to the Mountain Lion Foundation, fifteen percent of
• 43:19
  Speaker 2: mountain lion attacks are fatal, but I doubt the other
• 43:23
  Speaker 2: you know, eighty five percent end with the mountain lion dying,
• 43:26
  Speaker 2: So I guess we'll never know.
• 43:27
  Speaker 1: I was going to say fatal for.
• 43:28
  Speaker 2: Who All Right, here is question three. Whoever's closest between
• 43:33
  Speaker 2: Seth and cow will be the winner? What percentage of
• 43:36
  Speaker 2: meat eater listeners think Seth is a better angler than Chester.
• 43:42
  Speaker 2: Five hundred people from our audience answered this question. What
• 43:46
  Speaker 2: percentage of media trying to break up a marriage? I
• 43:50
  Speaker 2: think Seth is a better angler than Chester. I mean, hey,
• 43:53
  Speaker 2: this is a company who's had a turkey calling contests online,
• 43:57
  Speaker 2: so I think we were it's fair game to ask
• 44:01
  Speaker 2: this question, Seth, who do you think?
• 44:02
  Speaker 3: I think most people think Chester is better? You think so, well,
• 44:05
  Speaker 3: he's just he's just kind of talking about it more.
• 44:09
  Speaker 4: Okay, who're talking about being better than you?
• 44:12
  Speaker 1: Yeah?
• 44:12
  Speaker 2: Who do you think is better?
• 44:15
  Speaker 1: That's an unfair question?
• 44:16
  Speaker 2: Could we could go species specific? How about Walleye? Who's
• 44:20
  Speaker 2: a better angler? Whileye oh god, you have to go
• 44:22
  Speaker 2: with that. Why couldn't you ask just like musky or something,
• 44:25
  Speaker 2: who's better at musky?
• 44:26
  Speaker 1: Chester?
• 44:26
  Speaker 2: Who's better at trout?
• 44:28
  Speaker 1: Chester?
• 44:28
  Speaker 2: Who's better at pass?
• 44:30
  Speaker 1: Seth?
• 44:31
  Speaker 2: Catfish? Oh?
• 44:33
  Speaker 1: Man, I don't know.
• 44:35
  Speaker 2: Okay, we're both we both have our strengths and weaknesses. Okay,
• 44:40
  Speaker 2: all right, So again the question is what percentage of
• 44:43
  Speaker 2: meat eater listeners think Seth is a better angler than Chester?
• 44:50
  Speaker 1: Seth?
• 44:50
  Speaker 2: Are you ready?
• 44:51
  Speaker 1: Cal?
• 44:51
  Speaker 2: Are you ready reveal your answers? We have Cal saying
• 44:55
  Speaker 2: forty two point one and Seth saying forty zero point
• 45:00
  Speaker 2: one percent. Wow, you guys are both in the ballpark.
• 45:03
  Speaker 2: I'll tell you that one of you is one percentage
• 45:07
  Speaker 2: point off of the correct answer. The correct answer is
• 45:11
  Speaker 2: forty three point one percent, making cal our winner, and
• 45:16
  Speaker 2: Don Saltz says, salt say forty two point two well done. Down,
• 45:23
  Speaker 2: So forty three percent of people think Seth is a
• 45:27
  Speaker 2: better angler than chesters.
• 45:28
  Speaker 4: I got one hundred percent uh radio live game win
• 45:33
  Speaker 4: streak going here.
• 45:34
  Speaker 2: Oh you won the field trivia and now me pull
• 45:37
  Speaker 2: you found a home field now, as we learned from
• 45:40
  Speaker 2: a previous episode im mediate or Trivia, my polling of
• 45:42
  Speaker 2: our audience found that forty two percent of anglers think
• 45:45
  Speaker 2: they're a better angler than the average angler, which is
• 45:49
  Speaker 2: kind of off because I think it's like sixty percent
• 45:51
  Speaker 2: of Americans think they're smarter than the average American, but
• 45:55
  Speaker 2: only forty percent of anglers think they're a better angler
• 45:57
  Speaker 2: than the average angler.
• 45:59
  Speaker 1: I think that I think I'm better than the average angler.
• 46:01
  Speaker 2: Oh yeah, Chester is the average angler.
• 46:04
  Speaker 1: I think that it should be. I mean, yeah, humbling,
• 46:08
  Speaker 1: Well you want I mean no, I mean you want
• 46:10
  Speaker 1: to have what you do?
• 46:12
  Speaker 4: Yeah?
• 46:13
  Speaker 2: Well done, Cal as the winner there of our first
• 46:17
  Speaker 2: meat poll in media to radio.
• 46:19
  Speaker 1: I got a lot of people to thank.
• 46:20
  Speaker 2: So now our next segment is from Chester Floyd. This
• 46:27
  Speaker 2: is chettiqitt c t t qu e t.
• 46:30
  Speaker 6: T E find out bud means to me c g
• 46:33
  Speaker 6: t q you e t t E take care of
• 46:36
  Speaker 6: a GT.
• 46:41
  Speaker 2: This week, Chester is answering a listener's question about duck
• 46:44
  Speaker 2: hunting on public land.
• 46:46
  Speaker 15: Hello everybody, my name's Chester Floyd, and I'm coming at
• 46:50
  Speaker 15: you from yet another beautiful campfire in Wisconsin. We got
• 46:54
  Speaker 15: a real ripper going tonight and uh. Anyways, this week's
• 46:58
  Speaker 15: chettiqit question comes to us from Ben ben Wrights, dear
• 47:03
  Speaker 15: meat eater crewe. Opening morning of Southern Zone duck season
• 47:07
  Speaker 15: in Wisconsin, my buddy and I ran into a situation
• 47:12
  Speaker 15: that got us thinking about public land hunting etiquette. We
• 47:16
  Speaker 15: arrived at a pond around three am, where another hunter
• 47:20
  Speaker 15: was waiting in the parking lot for his buddies but
• 47:23
  Speaker 15: hadn't set up yet. We politely discuss where we'd be hunting,
• 47:28
  Speaker 15: but he claimed we'd be too close, even though we'd
• 47:31
  Speaker 15: be three hundred to four hundred yards apart. To avoid conflict,
• 47:35
  Speaker 15: we moved to a different spot. His buddies didn't arrive
• 47:39
  Speaker 15: until much later, and we started wondering the sitting in
• 47:43
  Speaker 15: the parking lot reserve your spot, or should we have
• 47:47
  Speaker 15: just gone to our original location since we were all
• 47:50
  Speaker 15: ready to set up.
• 47:52
  Speaker 9: We'd love to hear your thoughts well, Ben, I do
• 47:56
  Speaker 9: have some thoughts for you, sitting.
• 48:05
  Speaker 11: In the parking lot trying to claim the spot and
• 48:07
  Speaker 11: open in the morning and trying to shoot it duck,
• 48:11
  Speaker 11: waiting on your buddies from the night before, the lad
• 48:14
  Speaker 11: hung over and feeling sore.
• 48:17
  Speaker 15: It ain't right.
• 48:20
  Speaker 1: It ain't right.
• 48:23
  Speaker 10: If you don't claim your spot. You can't do it
• 48:27
  Speaker 10: from the parking lot and being nice. I love anyways,
• 48:35
  Speaker 10: you like that little song. I think you did the
• 48:38
  Speaker 10: right thing of talking to that guy in the parking lot,
• 48:42
  Speaker 10: and I think you did the right thing on moving
• 48:44
  Speaker 10: to another spot.
• 48:46
  Speaker 15: However, the fella, I think you might have called it
• 48:49
  Speaker 15: in the email the parking lot cowboy or something like that,
• 48:54
  Speaker 15: just waiting there for his buddies not set up.
• 48:56
  Speaker 9: I don't think that's the right way to do it.
• 48:58
  Speaker 9: To hold your spot.
• 48:59
  Speaker 15: I think you need to be where you're going to
• 49:02
  Speaker 15: be hunting, and that's that's my opinion. You need to
• 49:06
  Speaker 15: be set up and then you can claim your spot.
• 49:11
  Speaker 2: A phenomenal Chetti quit.
• 49:13
  Speaker 6: Phenomenal check chet does the actual musician ship work around
• 49:17
  Speaker 6: the office.
• 49:18
  Speaker 1: I just I'm a I'm a joker. I'm a jester.
• 49:21
  Speaker 1: It got weird Atlas, so.
• 49:25
  Speaker 2: I told Chetty made a mistake. But I started doing
• 49:27
  Speaker 2: these like singing with his guitar, because now he's got
• 49:30
  Speaker 2: to do them all that way. It's too good to
• 49:33
  Speaker 2: do a chettiquitt with anything but music. You boys have
• 49:37
  Speaker 2: any input on on how that situation should have been handled, I.
• 49:42
  Speaker 4: Think doing the parking lot, I would hope ripped his
• 49:46
  Speaker 4: buddies a new one when they showed up, like being
• 49:49
  Speaker 4: late like that. Yeah yeah, I mean if I'm the
• 49:52
  Speaker 4: guy in the parking lot, I'd be like, gang, you,
• 49:58
  Speaker 4: thanks for telling me where you're gonna set up. I'll
• 50:00
  Speaker 4: adjust around you. Yep, yeah, I mean he's not there.
• 50:06
  Speaker 2: I agree. I think you and you and Chester had
• 50:07
  Speaker 2: the right take seth anything to.
• 50:09
  Speaker 3: Add, no, I agree one hundred percent. You can't hold
• 50:12
  Speaker 3: a spot like that by just sitting in the parking lot.
• 50:15
  Speaker 4: Right because it's like, okay, well, is being on the
• 50:20
  Speaker 4: road to the location good enough to hold it?
• 50:23
  Speaker 2: Uh huh? I mean, come on, dude, Yeah yeah, Chester's
• 50:26
  Speaker 2: gonna write a song about you if you try to
• 50:27
  Speaker 2: pull that move again, parking lot cowboy all right. Joining
• 50:31
  Speaker 2: us on the line next is Danielle Pruett, who has
• 50:34
  Speaker 2: a new cookbook out right now called Wild and Whole.
• 50:37
  Speaker 2: Yeah Book, It is beautiful. Danielle is going to talk
• 50:40
  Speaker 2: to us about the proper way to brown ground meat,
• 50:43
  Speaker 2: a simple step that many at home chefs mess up. Danielle,
• 50:46
  Speaker 2: Welcome to the show. Hello, doing good. Danielle is standing
• 50:52
  Speaker 2: in her kitchen right now, Danielle, Browning meat is a
• 50:55
  Speaker 2: skill that every person should have. With that said, when
• 50:58
  Speaker 2: someone has told the brown ground meat, what do you
• 51:00
  Speaker 2: normally see happen?
• 51:03
  Speaker 14: Oh?
• 51:03
  Speaker 9: They gray it?
• 51:05
  Speaker 2: Okay, they gray it? What does that mean exactly?
• 51:08
  Speaker 12: Well, browning meat, I mean is like the term is
• 51:13
  Speaker 12: coined because you're looking for a brown color in the meat,
• 51:16
  Speaker 12: but the whole purpose is to infuse flavor in the meat.
• 51:20
  Speaker 12: So pretty much every recipe, especially like a braised dish
• 51:24
  Speaker 12: or a stew, you start by browning the meat first.
• 51:28
  Speaker 12: It's not really there because you're trying to cook the
• 51:31
  Speaker 12: meat through. You're just taking that step to make the
• 51:35
  Speaker 12: meat as a flavorful, needy, savory as possible. So when
• 51:41
  Speaker 12: you kind of like glance over that step, that's when
• 51:45
  Speaker 12: your recipe comes out tasting like really.
• 51:49
  Speaker 4: Dull or just like lack luster, and no one the
• 51:54
  Speaker 4: kids say mid these days Danielle Brown whenever.
• 52:01
  Speaker 2: Okay, I think our connection dropped there for a second.
• 52:04
  Speaker 2: Danielle walk us through step by step the process leading
• 52:08
  Speaker 2: up to putting that meat in a pan.
• 52:11
  Speaker 12: Yeah, So, as you can see, I got this plate
• 52:14
  Speaker 12: that looks like it's just meat is just flattened out
• 52:16
  Speaker 12: on a plate. This is actually ground by north Bridge
• 52:19
  Speaker 12: or Bison. But I chose this because it came in
• 52:22
  Speaker 12: like one of those plastic bags, you know, and when
• 52:25
  Speaker 12: you defrosted juices everywhere, all that liquid makes it difficult
• 52:30
  Speaker 12: to brown meat. So the first thing I do after
• 52:32
  Speaker 12: defrosting is put it on a plate, and I've pat
• 52:35
  Speaker 12: it really really dry first. So that's like the first
• 52:38
  Speaker 12: step is don't just like dump a wet bag of
• 52:41
  Speaker 12: meat into the pan or else it's gonna steam it,
• 52:45
  Speaker 12: and that's when you get kind of that grayish looking meat.
• 52:48
  Speaker 12: So really, the way I like to think about this
• 52:51
  Speaker 12: is to imagine like you're making a giant smash burger.
• 52:56
  Speaker 12: Is kind of the easiest way to play it.
• 52:58
  Speaker 2: Okay, So I'm making a soup.
• 53:01
  Speaker 12: This is from IM. Let my pan get hot here.
• 53:05
  Speaker 12: This is my cookbook, and this is the recipe I'm doing.
• 53:10
  Speaker 12: It's just like a really simple, like weak night meal
• 53:14
  Speaker 12: soup with ground venison in it. So I'm making it
• 53:17
  Speaker 12: in this Dutch oven. It's a stove. It's an enameled
• 53:21
  Speaker 12: cast iron, so it retains its heat really well. So
• 53:24
  Speaker 12: you want to get your pan really hot, and then
• 53:26
  Speaker 12: you're gonna add some sort of fat or oil, use
• 53:30
  Speaker 12: something that has a high smoke point because you want
• 53:32
  Speaker 12: the pan really hot. I'm using beef tallow. I think
• 53:36
  Speaker 12: tallow is a great great when cooking venison. But you
• 53:43
  Speaker 12: can use like avacat of oil, greate seed oil, or
• 53:45
  Speaker 12: canola oil. Those are all high smog points. And the
• 53:49
  Speaker 12: reason why I like tallow is also because it has
• 53:52
  Speaker 12: like a meteor flavor that I think just just taste good.
• 53:56
  Speaker 2: We can hear that pan getting hot right now, Danielle.
• 53:59
  Speaker 2: Are we at medium high heat?
• 54:00
  Speaker 1: Medium heat?
• 54:01
  Speaker 2: What are we doing on the stive? This is pretty good.
• 54:04
  Speaker 12: This is like on high heat.
• 54:05
  Speaker 2: Okay, high heat.
• 54:07
  Speaker 12: Down, but you want to get it pretty hot, and
• 54:09
  Speaker 12: I'll move the I'm by myself and hume, so I'll
• 54:12
  Speaker 12: have to. I'm on a tripod, So once I get
• 54:14
  Speaker 12: this in, I'll show you what's going on in the pan.
• 54:17
  Speaker 9: But the pan is like.
• 54:20
  Speaker 5: And then I take or whatever.
• 54:24
  Speaker 12: And I literally just like lay it in there like
• 54:26
  Speaker 12: I'm making a big smesh burger.
• 54:28
  Speaker 2: That that is exactly what that looks like. She is
• 54:31
  Speaker 2: now adding the ground meat to the pan. All right,
• 54:39
  Speaker 2: Danielle is showing us the inside of the skillet. Now,
• 54:42
  Speaker 2: were you just going to be doing this in batches here?
• 54:45
  Speaker 16: Yeah, you don't want to put it all in at once,
• 54:49
  Speaker 16: make it a little thicker, but I like to work.
• 54:55
  Speaker 1: It's like.
• 54:57
  Speaker 12: That place allows moisture.
• 55:00
  Speaker 6: Yeah, really really quick, guys. The steam, the set the
• 55:08
  Speaker 6: hissing from the pan is doing a number on Danielle's
• 55:11
  Speaker 6: microphone like her auto algorithm settings. So it's not it's
• 55:16
  Speaker 6: not her fault. It's just the microphones having trouble processing it.
• 55:19
  Speaker 6: But we can see what you're doing, Danielle.
• 55:21
  Speaker 4: Yeah, the interpret to interpret for Danielle here, what she's
• 55:25
  Speaker 4: saying is she's leaving enough room in the pan, including
• 55:28
  Speaker 4: like a little doughnut hole in the middle. So the steam,
• 55:33
  Speaker 4: even though she pre dried, pre padded dry her meat,
• 55:36
  Speaker 4: that steam is going to come out, and you're not
• 55:40
  Speaker 4: gonna steam the meat. You're gonna get that nice kind
• 55:42
  Speaker 4: of brown crust evenly. And she's working in batches, not
• 55:48
  Speaker 4: putting everything in there at once or else you're just
• 55:50
  Speaker 4: gonna inevitably build up moisture in there and you're not
• 55:54
  Speaker 4: going to get a good browning on your meat.
• 55:57
  Speaker 2: All right, Danielle is working on this first pat or
• 56:00
  Speaker 2: this first batch in the pan. Danielle, what point do
• 56:04
  Speaker 2: we season the meat when we're browning it?
• 56:08
  Speaker 12: I'm walking away that better.
• 56:11
  Speaker 2: We'll find out.
• 56:12
  Speaker 12: Yeah, So I season it after I slipped with salt, pepper,
• 56:20
  Speaker 12: and then whatever else is in the recipe. I like
• 56:22
  Speaker 12: to see a little bit later because salt will draw
• 56:25
  Speaker 12: moisture out, So I let it get kind of a
• 56:27
  Speaker 12: nice crust and I'll flip it, season it, and then
• 56:31
  Speaker 12: season with like everything else that goes in the recipe.
• 56:34
  Speaker 12: So a lot of times you'll see a recipe that'll
• 56:36
  Speaker 12: be like add brown then add abc ingredient, and then
• 56:42
  Speaker 12: add your spices like rosemary or whatever. But that just
• 56:46
  Speaker 12: kind of gets the liquid flavorful, but not the meat.
• 56:50
  Speaker 12: So I feel like the season the meat you get,
• 56:52
  Speaker 12: the meat gets those flavors and then the liquid will
• 56:55
  Speaker 12: kind of like band.
• 57:00
  Speaker 2: When do we flip those patties now that we're turning
• 57:02
  Speaker 2: into brown meat, She's about to check them out. Danielle's
• 57:07
  Speaker 2: cookbook again is available right now. You can get it
• 57:10
  Speaker 2: at the meat eater dot com. You could get it
• 57:12
  Speaker 2: at Amazon, a lot of places books are sold. I
• 57:14
  Speaker 2: have it sitting in my kitchen right now. I've already
• 57:16
  Speaker 2: made a few recipes out of there. One thing I
• 57:18
  Speaker 2: really love about the cookbook, and it seems unique to me,
• 57:23
  Speaker 2: is that it is separated by the seasons, which for
• 57:26
  Speaker 2: folks who go out and get their own food or
• 57:28
  Speaker 2: forage it or catch it or kill it, whatever that is.
• 57:31
  Speaker 2: That's a convenient way to think about your cooking. Danielle,
• 57:35
  Speaker 2: give us an update there on the pan. We can
• 57:39
  Speaker 2: see it.
• 57:40
  Speaker 1: That's brown.
• 57:40
  Speaker 2: That looks like brown meat. That's right. That is not
• 57:46
  Speaker 2: grade meat like you described earlier. That is brown meat
• 57:49
  Speaker 2: that we're seeing.
• 57:50
  Speaker 12: Yeah, and so chop it up in aiece.
• 57:54
  Speaker 2: Okay, she's flipped the burger. Now she's chopping Danielle. I
• 57:58
  Speaker 2: feel like when I'm at like some fine dining place,
• 58:01
  Speaker 2: I get ground burger in my meal. That is like
• 58:04
  Speaker 2: bigger chunks. But my instinct at home is to like
• 58:08
  Speaker 2: break it up into the minced the most mince meat possible.
• 58:12
  Speaker 2: What what what should I be doing? Is it like
• 58:14
  Speaker 2: recipe dependent? Is there a right way to do it?
• 58:16
  Speaker 2: The wrong way?
• 58:19
  Speaker 12: I think a lot of it's kind.
• 58:20
  Speaker 16: Of personal, so, and it has a lot to do
• 58:23
  Speaker 16: with the way that it's being ground and what's in
• 58:26
  Speaker 16: the ground, how much fat's in the ground. So like
• 58:30
  Speaker 16: you know, like a sausage has a lot of fat,
• 58:32
  Speaker 16: and then you're you're sort of mixing it to like
• 58:35
  Speaker 16: sort of emosify the fat in the in the cold
• 58:38
  Speaker 16: water in there, so you're getting kind of like a
• 58:41
  Speaker 16: like a solid form with ground meat, especially like a
• 58:45
  Speaker 16: recipe like this that's going to be all loose. I
• 58:48
  Speaker 16: personally like to grind it really fine in a way
• 58:53
  Speaker 16: that keeps the.
• 58:54
  Speaker 12: Strands as separate as possible, and then when you go
• 58:57
  Speaker 12: to grind it, it gets into it like gets all
• 59:00
  Speaker 12: these tiny little bit of crispy bits. That's really good.
• 59:03
  Speaker 12: The problem with like grinding it that way is it
• 59:06
  Speaker 12: doesn't make the best burger because it doesn't stick.
• 59:09
  Speaker 16: Together as well.
• 59:11
  Speaker 12: But it makes the best like loose round meat. If
• 59:14
  Speaker 12: that makes sense.
• 59:15
  Speaker 2: Yeah, Danielle has now taught us the proper way to
• 59:18
  Speaker 2: brown ground meat, which is a great foundation for a
• 59:21
  Speaker 2: lot of recipes in your cookbook. Tell folks about the
• 59:24
  Speaker 2: cookbook what they should expect to find in there if
• 59:26
  Speaker 2: they pick one up.
• 59:32
  Speaker 1: So connection there. Oh you're good, sorry, Danielle.
• 59:37
  Speaker 12: Oh, so the cookbook is. You can buy it wherever
• 59:40
  Speaker 12: books are sold. It's organized by the seasons, because I
• 59:44
  Speaker 12: wanted people to get really excited about what's growing, what
• 59:48
  Speaker 12: you can haunt, what you can fish outdoors, to get
• 59:51
  Speaker 12: outside in nature and be inspired by the outdoors and
• 59:55
  Speaker 12: be able to cook through the seasons. And so you'll
• 59:58
  Speaker 12: find all sorts of recipes, not just for wild game,
• 1:00:02
  Speaker 12: but like a lot of really vegetable centered recipes. There's
• 1:00:06
  Speaker 12: even desserts in there, like for winter, I've got a
• 1:00:09
  Speaker 12: duck fat chocolate chip cookie recipe.
• 1:00:13
  Speaker 2: All right, Danielle, Let's say that someone just picked up
• 1:00:18
  Speaker 2: the cookbook and they kill their uh, they kill a
• 1:00:20
  Speaker 2: deer here in the coming month, and they bring that
• 1:00:22
  Speaker 2: venison home. What's the first thing that you think they
• 1:00:25
  Speaker 2: should make from your cookbook? Give us your best recommendation.
• 1:00:30
  Speaker 12: Well, if you were asking my husband His birthday is
• 1:00:33
  Speaker 12: the first of October or first week of October, and
• 1:00:37
  Speaker 12: usually likes to go archery l hunting, and if he's successful,
• 1:00:41
  Speaker 12: the first thing he wants for his birthday is venison tartar.
• 1:00:45
  Speaker 12: He just likes to eat it raw. He gets really
• 1:00:48
  Speaker 12: excited about that. But I think it depends on the
• 1:00:51
  Speaker 12: kind of person you are and what your what you
• 1:00:53
  Speaker 12: you know, what you like to eat. I think there's
• 1:00:56
  Speaker 12: some recipe for tenderloins with brown butter and sage that
• 1:01:00
  Speaker 12: it's very good. It's literally just those two things, super
• 1:01:05
  Speaker 12: simple but really really savory, and those are kind of
• 1:01:09
  Speaker 12: like the good like celebratory dishes.
• 1:01:12
  Speaker 2: Yeah, for the tartar recipe you're talking about, I made
• 1:01:15
  Speaker 2: that at home last week, and I loved the parmesan
• 1:01:19
  Speaker 2: horse radish spread. I'm gonna I'm gonna use that now
• 1:01:22
  Speaker 2: like once a month. That's gonna be one of my
• 1:01:24
  Speaker 2: go to condiments.
• 1:01:26
  Speaker 12: Yeah, that's really good on like if you're gonna make
• 1:01:30
  Speaker 12: a sandwich. So there's another recipe for like a venison
• 1:01:33
  Speaker 12: sirloin tip that's like roasted, kind of like you would
• 1:01:38
  Speaker 12: roast a prime rib. So it's like that rosy red
• 1:01:42
  Speaker 12: big honk of meat. Slice that really thin and put
• 1:01:45
  Speaker 12: that on a sandwich with that parmesan horse radish sauce
• 1:01:48
  Speaker 12: and it's pretty money.
• 1:01:49
  Speaker 2: All right, Danielle, Well, thank you for the lesson on
• 1:01:52
  Speaker 2: browning ground meat. Congrats on the cokebook, and thanks for
• 1:01:55
  Speaker 2: joining us.
• 1:01:55
  Speaker 11: Thank you.
• 1:01:56
  Speaker 1: Thanks guys, good variety. Don't get bored with it. It's awesome.
• 1:02:02
  Speaker 2: Cal Have you broke into the cookbook yet?
• 1:02:04
  Speaker 13: Have you?
• 1:02:04
  Speaker 2: Have you experimented with any of the recipes.
• 1:02:07
  Speaker 4: I just got it and I've been out of town,
• 1:02:10
  Speaker 4: but flipped through it, and Yeah, there's all sorts of
• 1:02:13
  Speaker 4: fun stuff in there. And there's some like non meat
• 1:02:16
  Speaker 4: things in there which I definitely could get a shot
• 1:02:21
  Speaker 4: in the arm over. I get obsessed over turning over
• 1:02:25
  Speaker 4: the freezer. Sure, so I'm more of the protein oriented cook.
• 1:02:30
  Speaker 4: So there's like some Bruce Setta and stuff in there.
• 1:02:32
  Speaker 2: There you go, it's good for You're gonna explore beyond
• 1:02:34
  Speaker 2: the fall section when you.
• 1:02:36
  Speaker 4: Yes do it? Yeah, exactly, the squash blossoms stuff like that. Yeah,
• 1:02:41
  Speaker 4: that sounds good.
• 1:02:42
  Speaker 1: All right.
• 1:02:42
  Speaker 2: That brings us to the end of the show. Phil,
• 1:02:44
  Speaker 2: let's get some listener feedback.
• 1:02:46
  Speaker 6: Yeah, another big, big meaty question here. It'll work there
• 1:02:51
  Speaker 6: we are, and more than ninety four says I'm looking
• 1:02:53
  Speaker 6: for your career change. My passion is the outdoors. Any
• 1:02:56
  Speaker 6: suggestions for a career to look into.
• 1:02:58
  Speaker 2: We had a trivia question about this at one point,
• 1:03:01
  Speaker 2: and Seth can speak to this more. But there was
• 1:03:03
  Speaker 2: some polling done of thousands of Americans asking them about
• 1:03:08
  Speaker 2: their careers and their stress level and their happiness and
• 1:03:11
  Speaker 2: their pay grade and time off and stuff like that,
• 1:03:14
  Speaker 2: and that polling found that the happiest people, the happiest
• 1:03:19
  Speaker 2: Americans are working in the forestry industry. So I guess
• 1:03:24
  Speaker 2: that would be one of my recommendations if you work
• 1:03:27
  Speaker 2: in a place that you're looking to just just be happy.
• 1:03:30
  Speaker 2: In general, those people seem to have less stress, they
• 1:03:32
  Speaker 2: were stoked on their pay, and really loved what they did. Seth,
• 1:03:35
  Speaker 2: does that seem right to you?
• 1:03:38
  Speaker 1: Yeah, I would say for the most part.
• 1:03:40
  Speaker 3: But I guess to play Devil's advocate a little bit
• 1:03:43
  Speaker 3: on that is, you often look at a forest in
• 1:03:48
  Speaker 3: a different way that a normal person would like you
• 1:03:52
  Speaker 3: A normal person might go into a stand in trees
• 1:03:54
  Speaker 3: and be like, oh, this is like beautiful, and whereas
• 1:03:57
  Speaker 3: like a forest or somethings like there's an invasive you know,
• 1:04:02
  Speaker 3: these trees are like all I don't know, overgrown and
• 1:04:05
  Speaker 3: like not healthy, and you know, you just kind of
• 1:04:08
  Speaker 3: look at things differently. But as a hunter, you also
• 1:04:11
  Speaker 3: look at it differently because you're like, oh, the like
• 1:04:14
  Speaker 3: this tree is gonna be producing fit here in like
• 1:04:17
  Speaker 3: a month or you know so, and.
• 1:04:19
  Speaker 2: I imagine as forest tree. It's a wide range of
• 1:04:23
  Speaker 2: education levels that you can have at experienced levels.
• 1:04:26
  Speaker 1: Total.
• 1:04:26
  Speaker 2: Again, happiest career field among Americans.
• 1:04:30
  Speaker 1: It is a great career field.
• 1:04:31
  Speaker 2: Call anything, dad, Yeah, I think on.
• 1:04:36
  Speaker 4: Our connectivity problem is really messing up the happiness of
• 1:04:40
  Speaker 4: that job. Because used to be out of cell phone
• 1:04:44
  Speaker 4: service for the most part, and as long as you
• 1:04:46
  Speaker 4: were out of your truck and outside of the truck radio,
• 1:04:49
  Speaker 4: you couldn't be bothered, which I'm sure is what made
• 1:04:51
  Speaker 4: those people so happy. Now it's like there's cell phone
• 1:04:56
  Speaker 4: service down near everywhere. So yeah, yeah, come on.
• 1:05:01
  Speaker 2: As we talked about with Solomon David, I was a
• 1:05:03
  Speaker 2: fish biologist in my former life and I loved it.
• 1:05:06
  Speaker 12: That was.
• 1:05:08
  Speaker 2: Very fun going to work every day.
• 1:05:10
  Speaker 1: It's oftentimes rewarding work.
• 1:05:11
  Speaker 6: Yes, sure, yep, John asked is there a release date
• 1:05:15
  Speaker 6: for the new Meat Eater American History audio book? And
• 1:05:18
  Speaker 6: then Randall piped in in the chat, Hey, John, Meat
• 1:05:22
  Speaker 6: Eat American History Volume two comes out in February. We're
• 1:05:25
  Speaker 6: actually recording it next week. The podcast studio is booked.
• 1:05:28
  Speaker 2: H huh all week.
• 1:05:30
  Speaker 1: It's a b and my bonnet spencer. Yeah, but we're
• 1:05:32
  Speaker 1: gonna make it work.
• 1:05:33
  Speaker 2: And Randall's not stressed at all.
• 1:05:35
  Speaker 6: No, he's doing great, uh huh, completely put together.
• 1:05:38
  Speaker 2: So Meat Eater American History Volume two coming out in February.
• 1:05:42
  Speaker 1: That's right.
• 1:05:43
  Speaker 6: A favorite thing to make with a bear shoulder. Micah
• 1:05:46
  Speaker 6: got his first black bear this year. You guys have
• 1:05:48
  Speaker 6: any shoulder tips.
• 1:05:49
  Speaker 4: Green chili, it's a great one. Lots of connective tissue
• 1:05:54
  Speaker 4: in the shoulders. The bummer is if you part out
• 1:05:57
  Speaker 4: that shoulder there's actually really tender meat in front shoulders,
• 1:06:02
  Speaker 4: which a lot of people don't think about. But you
• 1:06:07
  Speaker 4: can cook that shoulder hole on the smoker and then
• 1:06:13
  Speaker 4: part it out, drop it into like a green chili
• 1:06:16
  Speaker 4: or red chili chili Colorado something like that, and it's
• 1:06:19
  Speaker 4: it's absolute winter killer stuff.
• 1:06:23
  Speaker 1: Yeah.
• 1:06:23
  Speaker 3: I like I like just like blade roast, you know,
• 1:06:26
  Speaker 3: like drop that thing in a crockpot and like being
• 1:06:30
  Speaker 3: able to just pull a full scapula out of a
• 1:06:34
  Speaker 3: slow cooked piece of meat is pretty satisfy.
• 1:06:37
  Speaker 4: Yeah, you get the old Betty Crocker cookbook and the
• 1:06:40
  Speaker 4: Italian pot roast recipe for bear is great.
• 1:06:44
  Speaker 2: Yeah, I've already been served bear. I haven't cooked myself,
• 1:06:47
  Speaker 2: but in part of my plate we cook some coyote,
• 1:06:49
  Speaker 2: which you have to handle similar to bear, because it's
• 1:06:51
  Speaker 2: a pretor and predator and you're worried about trick and
• 1:06:53
  Speaker 2: osis that we just put in a crock pot. And
• 1:06:55
  Speaker 2: I could have told you was any sort of red
• 1:06:57
  Speaker 2: meat in the world and you wouldn't have known the difference.
• 1:06:59
  Speaker 2: So as as Seth suggested, and cal croc pot might
• 1:07:04
  Speaker 2: be the way to go.
• 1:07:06
  Speaker 6: Do you guys have bucket list states that you have
• 1:07:07
  Speaker 6: not hunted yet?
• 1:07:08
  Speaker 1: It's from Enzo.
• 1:07:12
  Speaker 2: Iowa we talked about on a previous show. We ranked
• 1:07:14
  Speaker 2: the states would love to have a hunting property, and
• 1:07:16
  Speaker 2: I'm building points in that state. It's going to happen soon,
• 1:07:19
  Speaker 2: but I'd put Iowa on the bucket list. And then
• 1:07:21
  Speaker 2: you know my new silly goal with the white tailed
• 1:07:24
  Speaker 2: time zone slam. I got to go to Quebec or
• 1:07:26
  Speaker 2: New Brunswick or something over there.
• 1:07:28
  Speaker 13: How about you boys, I want to do the Kansas
• 1:07:32
  Speaker 13: thing like on probably East Oka, and then.
• 1:07:42
  Speaker 3: More so A bucket list animal rather than state is moose.
• 1:07:46
  Speaker 3: But I mean I'd love to hunt one in Alaska.
• 1:07:49
  Speaker 4: So cal you know, give me an excuse. I'll hunt
• 1:07:54
  Speaker 4: any state and be real excited about it. And the
• 1:07:57
  Speaker 4: question that they were referring to earlier, that was directed
• 1:07:59
  Speaker 4: at me from Colin any playser shows coming up?
• 1:08:03
  Speaker 1: Phil?
• 1:08:03
  Speaker 6: The answer is, yes, I'm not doing the Christmas show
• 1:08:07
  Speaker 6: this year, but i am. There aren't there aren't a
• 1:08:09
  Speaker 6: lot of adult male parts in Annie unfortunately, but I
• 1:08:15
  Speaker 6: am doing a show in February that I'm excited about.
• 1:08:17
  Speaker 6: It's like I've it's it's outside of the big historic
• 1:08:20
  Speaker 6: theater in Bozeman. It's sort of like an off I
• 1:08:22
  Speaker 6: don't want to say off Broadway, but it's a it's
• 1:08:25
  Speaker 6: a smaller play called The Minute, sort of like a
• 1:08:27
  Speaker 6: twelve angry Man, like a bunch of people deliberating in
• 1:08:30
  Speaker 6: a room. It takes place in real time. So like
• 1:08:32
  Speaker 6: that kind of stuff is a blast, Like I'm really
• 1:08:34
  Speaker 6: I'm excited to dig into it. So if you're in
• 1:08:36
  Speaker 6: the Bozeman area in February, check that out.
• 1:08:38
  Speaker 2: I will be I'm gonna go see it.
• 1:08:40
  Speaker 1: Could we call it off off Broadway?
• 1:08:43
  Speaker 2: Maybe a few more offs, several anything else fill from
• 1:08:48
  Speaker 2: the chat this week?
• 1:08:49
  Speaker 6: I don't I don't know if you guys saw it,
• 1:08:51
  Speaker 6: anything that that popped up that you guys want to
• 1:08:53
  Speaker 6: want to tackle, but.
• 1:08:55
  Speaker 4: Oh I saw is Is there a chance of Phil
• 1:08:57
  Speaker 4: going out on a hunt that's going to be m
• 1:09:00
  Speaker 4: m oh, yeah, I did start that one boop it
• 1:09:03
  Speaker 4: would be hunt that you will go on.
• 1:09:05
  Speaker 1: Phil.
• 1:09:05
  Speaker 6: I've I've actually been on a few hunts multiple with
• 1:09:09
  Speaker 6: Ryan Callahan here. He got me my first pheasants. But
• 1:09:14
  Speaker 6: nothing I do will ever be filmed. I can guarantee
• 1:09:17
  Speaker 6: that I don't look forward to that. But yeah, I
• 1:09:20
  Speaker 6: don't really have the fire and my belly for it.
• 1:09:22
  Speaker 6: But every time I get out there, I just love
• 1:09:23
  Speaker 6: being outside and learning a ton of stuff that I
• 1:09:25
  Speaker 6: don't know much about. And Cal's a great, great host,
• 1:09:28
  Speaker 6: So yeah, hopefully we can get out there soon.
• 1:09:30
  Speaker 1: All right.
• 1:09:30
  Speaker 2: That brings us to the end of the show, and
• 1:09:32
  Speaker 2: we're starting a new tradition this week. We're going to
• 1:09:34
  Speaker 2: end each show with a video. It might be funny
• 1:09:38
  Speaker 2: or educational or gross, and this week's is a little
• 1:09:41
  Speaker 2: bit of all three. Here is Steve cleaning a sting ray.
• 1:09:44
  Speaker 2: We'll see everyone back here at the same time and
• 1:09:46
  Speaker 2: place next week for more meaty to radio.
• 1:09:51
  Speaker 1: To demonstrate the low yield.
• 1:09:56
  Speaker 7: Yeah, a lot of doing and you get in the
• 1:10:00
  Speaker 7: tree and a lot of little bags come.
• 1:10:02
  Speaker 9: Out of it.
• 1:10:04
  Speaker 1: Is there like the vivorous settings in the car? Five bird?
• 1:10:12
  Speaker 2: What don't you call that Skatewe said no, just get.
• 1:10:16
  Speaker 1: A ring or anything.
• 1:10:18
  Speaker 2: There's one, So.
• 1:10:21
  Speaker 1: We got a skin of you. There's steth plays.
• 1:10:24
  Speaker 7: Realize the side of