Latest / The MeatEater Podcast / Ep. 537: BONUS DROP - Bass to Bluewater with the MeatEater Crew

Transcript

Ep. 537: BONUS DROP - Bass to Bluewater with the MeatEater Crew · The MeatEater Podcast

• 0:08
  Speaker 1: This is the meat Eater Podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear listeningcast.
• 0:18
  Speaker 2: You can't predict any of this.
• 0:20
  Speaker 1: The meat Eater Podcast is brought to you by First Light.
• 0:23
  Speaker 1: Whether you're checking trail cams, hanging deer stands, or scouting
• 0:26
  Speaker 1: for el, First Light has performance apparel to support every
• 0:29
  Speaker 1: hunter in every environment. Check it out at first light
• 0:32
  Speaker 1: dot com. F I R S T L I T
• 0:35
  Speaker 1: E dot com. Okay, join right now. By Renee Cross.
• 0:41
  Speaker 1: Who played bass was Zzy Top?
• 0:47
  Speaker 3: Not?
• 0:48
  Speaker 1: Really? You did?
• 0:50
  Speaker 2: I did?
• 0:51
  Speaker 1: He did? By no idea?
• 0:53
  Speaker 3: You were not not at the member of the band. No,
• 0:57
  Speaker 3: he he played bass.
• 1:00
  Speaker 4: Yeah, it's still.
• 1:03
  Speaker 1: He played bass with the guys. He played basis. You
• 1:06
  Speaker 1: play basis? Easy top? Yeah, you don't need to give
• 1:09
  Speaker 1: all the extra somewhere details needed. Renee Cross has actually
• 1:13
  Speaker 1: run Cyrus Cove, Marina. I'm gonna start off by talent.
• 1:16
  Speaker 1: I got you there's I got a couple of good stories.
• 1:17
  Speaker 1: But when I met people, I met my buddy Jimmy Dorn.
• 1:21
  Speaker 1: Just to give you a background, I moved to Seattle.
• 1:25
  Speaker 1: I lived in Seattle for a few years, and there's
• 1:28
  Speaker 1: this dude Jimmy.
• 1:28
  Speaker 2: Doring is now he's a pizza magnate.
• 1:31
  Speaker 4: Buddy mine. He sold his pizza joint.
• 1:33
  Speaker 2: I thought he opened up another one.
• 1:34
  Speaker 4: Different men.
• 1:36
  Speaker 1: He's in a lower margin business now missus Pizzas loves
• 1:39
  Speaker 1: his place, but just lower margins. Anyhow, he heard that
• 1:46
  Speaker 1: I moved to Seattle, and he sends a couple of
• 1:48
  Speaker 1: emails just like the company email address, saying, hey, I
• 1:51
  Speaker 1: saw Steve.
• 1:51
  Speaker 4: Move to Seattle.
• 1:52
  Speaker 1: If he ever wants to come buy and get a pizza,
• 1:54
  Speaker 1: have him called to my restaurant. I never get these emails.
• 1:56
  Speaker 1: I never see this. One day, I take my kids
• 1:59
  Speaker 1: to get a haircut, and like it takes forever to
• 2:01
  Speaker 1: get them all their hair all three of them their haircuts.
• 2:05
  Speaker 1: And we're living like in a temporary place. My wife
• 2:07
  Speaker 1: had just taken a job, and and I'm walking back
• 2:11
  Speaker 1: with them. I'm like, man, it's just too late. I'm
• 2:12
  Speaker 1: never gonna get back, make dinner, get everybody to bed.
• 2:16
  Speaker 1: It's not gonna happen. And I'm like, I guess we're
• 2:18
  Speaker 1: walking past a pizza joint, Belltown Pizza, and I just
• 2:22
  Speaker 1: like walk in. I think I'll get them a slice
• 2:25
  Speaker 1: of pizza. And there's this bald headed dude standing there.
• 2:29
  Speaker 1: I can't believe you came. I'm like, uh, do I
• 2:39
  Speaker 1: know you?
• 2:39
  Speaker 2: What you mean?
• 2:41
  Speaker 1: Like you don't get customers. I met Renee, a cross
• 2:46
  Speaker 1: here from Cypress Cot Marino. You probably don't even remember
• 2:49
  Speaker 1: this at your fish cleaning station.
• 2:52
  Speaker 3: And my book. I wanted you to decide it.
• 2:54
  Speaker 1: Yeah, we were down. I've fished out of Cypress Coved
• 2:59
  Speaker 1: a couple times now and and then oddly in different circumstances.
• 3:05
  Speaker 1: But my buddy Greg Fonce's who I taught about all
• 3:07
  Speaker 1: the time, has been on the show.
• 3:10
  Speaker 4: My Spearfish and mentor.
• 3:13
  Speaker 3: Uh.
• 3:14
  Speaker 1: He's got friends and connections down in southern Louisiana, And
• 3:19
  Speaker 1: so we were we. I think I've gone three times,
• 3:21
  Speaker 1: three years in a row, down to Spearfish down out
• 3:24
  Speaker 1: of out of Venice, Louisiana, and have based out of
• 3:29
  Speaker 1: Cypress Cove. So one day we're sitting there cleaning fish.
• 3:34
  Speaker 1: I don't know if you were there at this time
• 3:35
  Speaker 1: or not. We're just sitting there cleaning fish.
• 3:37
  Speaker 2: I think I was.
• 3:38
  Speaker 1: Some guy pulls out in the truck.
• 3:39
  Speaker 2: Oh yeah, I remember, yeah, I remember the truck.
• 3:43
  Speaker 1: And he wants me to sign his book, and we
• 3:45
  Speaker 1: get to talking and winds up that he owns the
• 3:47
  Speaker 1: whole damn deal.
• 3:49
  Speaker 2: I remember that cypress cove.
• 3:50
  Speaker 1: Marina.
• 3:53
  Speaker 3: Well, it's like I've told you before, Steve, I just
• 3:57
  Speaker 3: liked the format of your show, and especially the cooking part.
• 4:01
  Speaker 3: I love to cook. I mean I built my house
• 4:05
  Speaker 3: almost thirty years ago now, and the first thing that
• 4:08
  Speaker 3: I put in it was a commotional vulcan stove because
• 4:12
  Speaker 3: I like to cook that much. I mean, people walk
• 4:14
  Speaker 3: in there. At that time, you didn't have those big stills. Nowadays,
• 4:18
  Speaker 3: it's it's kind of an arm you know. Anybody that
• 4:21
  Speaker 3: builds a high end house, they're going to put in
• 4:23
  Speaker 3: a commercial stove. It might be Viking, it might be
• 4:26
  Speaker 3: a wolf or anything else. But the reality is that
• 4:32
  Speaker 3: my kids had given me your cookbook, and when I
• 4:40
  Speaker 3: found out that you actually come in, I said, get
• 4:43
  Speaker 3: that cookbook.
• 4:44
  Speaker 1: I want him to sign it.
• 4:45
  Speaker 3: It means up it to me. I was like a kid.
• 4:48
  Speaker 3: It's like a rock star. I mean to me, you were.
• 4:51
  Speaker 3: I like your show. I like the format of it.
• 4:53
  Speaker 3: I like everything about it.
• 4:55
  Speaker 4: You know, that's great, man.
• 4:57
  Speaker 3: It was, it was.
• 4:58
  Speaker 4: It was.
• 4:58
  Speaker 3: It's a it's a great thing. And I'm glad that
• 5:00
  Speaker 3: we finally get get to put something together like what
• 5:04
  Speaker 3: we're trying to do in October this year.
• 5:06
  Speaker 1: Yeah, I'm gonna cut to the chase real quick. Then
• 5:08
  Speaker 1: we're gonna come back around a couple of things. Getting
• 5:13
  Speaker 1: an know Renee at Cypress Cove, we eventually hit on
• 5:17
  Speaker 1: this idea of doing the thing we've been wanting to
• 5:18
  Speaker 1: do for a long time, just looking for the great
• 5:20
  Speaker 1: place to do it where we're gonna do.
• 5:24
  Speaker 4: A thing called me Eater Experiences.
• 5:26
  Speaker 1: And when we started getting this going, Renee was the
• 5:28
  Speaker 1: first guy called because he's got this awesome place, and
• 5:31
  Speaker 1: I want you to describe the fishery there because it's
• 5:33
  Speaker 1: it's like one of the I mean richest I keep saying,
• 5:37
  Speaker 1: like one of the richest marine environments on Earth, where
• 5:41
  Speaker 1: it's like you're you're where the Mississippi dumps into the
• 5:43
  Speaker 1: Golf of Mexico, but you're only twenty miles from offshore.
• 5:47
  Speaker 4: Yep.
• 5:47
  Speaker 3: We we like to say we've got everything from bash
• 5:50
  Speaker 3: to blue balling, and that's a fact.
• 5:52
  Speaker 1: Bass of Blue Marnin, Bass of Blue Marlin, and you
• 5:55
  Speaker 1: can be back.
• 5:56
  Speaker 4: At night exactly, yeah, exactly.
• 5:59
  Speaker 1: So we're doing a deal. We're doing a big fishing
• 6:03
  Speaker 1: party where we're gonna base. We're gonna come in and
• 6:07
  Speaker 1: take over. Not take over because is gonna be there.
• 6:10
  Speaker 4: We're gonna come in and do.
• 6:12
  Speaker 1: A big fishing party at Cypress Coved Marina where folks
• 6:16
  Speaker 1: can come. We're gonna have a bunch of our guys
• 6:19
  Speaker 1: from media down there. Folks can come and we're gonna fish.
• 6:23
  Speaker 1: We've got tons of guides lined up. We stay at
• 6:25
  Speaker 1: Cypress Coved Marina, so you're just staying right where you're fishing.
• 6:28
  Speaker 4: We got all these guys lined up.
• 6:29
  Speaker 1: Every day, people that come down, you get to do
• 6:32
  Speaker 1: something different every day in shore, do offshore, clean fish,
• 6:38
  Speaker 1: package fish, talk about fish. We'll do stuff at night
• 6:41
  Speaker 1: for fun. It's gonna be a blast.
• 6:43
  Speaker 3: And you get to get experience some of the best
• 6:45
  Speaker 3: food in the world because we're gonna put on the
• 6:47
  Speaker 3: dog for this show and it's not gonna be anything trashy.
• 6:51
  Speaker 3: One of the things that we like to specialize in
• 6:54
  Speaker 3: and we do it out of our restaurant and we
• 6:56
  Speaker 3: would like to do it for the people that are
• 6:59
  Speaker 3: coming and take and on this charter as well. If
• 7:02
  Speaker 3: you catch a bunch of fish that you feel like eating,
• 7:05
  Speaker 3: you've come in from one end of the country. They're
• 7:07
  Speaker 3: coming down to the bottom of the boot to the
• 7:10
  Speaker 3: Venice Louisiana, and hey, I caught some red fish. I
• 7:13
  Speaker 3: sure would like to eat it tonight. It's fresh. Absolutely,
• 7:16
  Speaker 3: we'll cook it for you that night when you have
• 7:19
  Speaker 3: it nice and fresh and included with everything else that
• 7:23
  Speaker 3: we're doing with this this package. You know, we want
• 7:25
  Speaker 3: to make sure that you not only have the experience
• 7:29
  Speaker 3: of catching these fish, but eating them fresh out of
• 7:31
  Speaker 3: the Gulf.
• 7:32
  Speaker 4: Of Mexico, learn how to cook them right right right exactly.
• 7:37
  Speaker 4: I met you had a fish cleaning station.
• 7:38
  Speaker 2: No.
• 7:39
  Speaker 3: Look, I mean we've had people bring them into the
• 7:42
  Speaker 3: the restaurant and they have not taken bloodlines out and
• 7:45
  Speaker 3: everything else that said. You don't understand this is for
• 7:48
  Speaker 3: your experience. You want it right, Get that blood line
• 7:51
  Speaker 3: out of that that doesn't.
• 7:52
  Speaker 1: Taste very well.
• 7:53
  Speaker 3: It's very early, very strong. So we're going to make
• 7:56
  Speaker 3: sure that the gods cleaned the fish properly and the
• 7:59
  Speaker 3: people that want to go here and cook it for
• 8:01
  Speaker 3: they had dinner that night, they can have it excellent.
• 8:04
  Speaker 1: Also joined to a honesty, tell us is here, Hi, Steve,
• 8:08
  Speaker 1: why are you looking at Phil?
• 8:09
  Speaker 2: I wasn't just kind of making a joke as though
• 8:12
  Speaker 2: there might be someone else sitting next to me, Karen
• 8:14
  Speaker 2: sitting behind.
• 8:15
  Speaker 1: Me, and uh, and Sets here, what do you what
• 8:18
  Speaker 1: are you guys wearing there?
• 8:22
  Speaker 2: It's a new fancy color.
• 8:24
  Speaker 1: Everybody's been wearing that shirt on the podcast. We've never
• 8:26
  Speaker 1: addressed that shirt. We'd like because it was kind of
• 8:28
  Speaker 1: a thing in the future and it still is the
• 8:30
  Speaker 1: thing in the future. But if you've seen us all
• 8:32
  Speaker 1: wearing that shirt, which is one of the best shirts
• 8:34
  Speaker 1: ever made on the planet. Not a summertime shirt, it's
• 8:36
  Speaker 1: a winter shirt. Nope, uh, one of the best wool
• 8:40
  Speaker 1: shirts ever made on the planet. But that color is
• 8:43
  Speaker 1: called walnut. And First Light has two new colors, a
• 8:46
  Speaker 1: walnut and they have the new Western cameo circle, which
• 8:49
  Speaker 1: you probably seen on our social media and people wearing
• 8:51
  Speaker 1: it around the room. Here, Oh, Set's got a walnut jacket.
• 8:55
  Speaker 1: One that's out, this one's out on.
• 8:58
  Speaker 4: That rain where.
• 9:00
  Speaker 1: But the two new colors, which a lot of people
• 9:02
  Speaker 1: have commented on, walnut and the new First Light Western
• 9:06
  Speaker 1: cameo pattern circa. You can now any old Tom, Dick
• 9:10
  Speaker 1: and Harry can go and find all your wool bass layers.
• 9:14
  Speaker 1: So Marino bass layers, the wick, the kiln, the furnace,
• 9:18
  Speaker 1: all those Marino bass layers are now available in both walnut,
• 9:23
  Speaker 1: which he's attractive young men are wearing, and the new
• 9:26
  Speaker 1: Western cameo pattern Circa, which again people have seen on
• 9:29
  Speaker 1: social media and asked about, but no one was really
• 9:32
  Speaker 1: saying much about it because we just you just don't
• 9:35
  Speaker 1: talk about stuff that's forthcoming. But those bass layers are
• 9:37
  Speaker 1: out now. So check out this fine color of these
• 9:39
  Speaker 1: boys have on and then get over to first light
• 9:42
  Speaker 1: dot com and check out the new bass layers.
• 9:46
  Speaker 4: Well else we gotta go. Oh oh, you know.
• 9:47
  Speaker 1: Another thing we got to talk about Yanni real quick
• 9:49
  Speaker 1: is the every year Yanni and I do how many
• 9:52
  Speaker 1: years we've been doing this?
• 9:54
  Speaker 2: Oh boy, I think we've done at least three turkeys,
• 9:57
  Speaker 2: and I think we did one elk hunt to that.
• 10:00
  Speaker 4: Right this is year five, I believe.
• 10:02
  Speaker 1: So every year Jannis and I do a TRCP giveaway
• 10:07
  Speaker 1: TRCP sweepstakes giveaway where.
• 10:12
  Speaker 4: We take it's kind of changed over the years, but it's.
• 10:15
  Speaker 1: Settled in on me and Yanni take two winners on
• 10:22
  Speaker 1: a turkey hunt and we have a phenomenal success rate.
• 10:26
  Speaker 4: With our hunters.
• 10:27
  Speaker 2: The hunters have are batting one hundred. I think you
• 10:30
  Speaker 2: went home Turkey list one year.
• 10:32
  Speaker 1: Yeah, because I put my I don't I put I
• 10:34
  Speaker 1: put all those ahead of myself. All the money goes
• 10:37
  Speaker 1: to TRCP, So THEODO Roosevelt Conservation Partnership, it's a fundraiser.
• 10:40
  Speaker 1: We do uh, we just we volunteer our time. All
• 10:43
  Speaker 1: the money goes to t RCP. And it's a raffle.
• 10:47
  Speaker 1: So you bought like it's like twenty five bucks gives
• 10:52
  Speaker 1: you ten entries, that's right, fifty bucks gives you twenty
• 10:56
  Speaker 1: five entries and then legally they have.
• 10:59
  Speaker 2: To hundred bucks gets you a hundred entries.
• 11:02
  Speaker 1: Yeah, and legally you got to do something where you
• 11:04
  Speaker 1: got where people can also enter because it's the sweepstakes
• 11:07
  Speaker 1: and it's very complicated sweepstakes law. Did you just say
• 11:10
  Speaker 1: where people gotta be able to enter for free?
• 11:12
  Speaker 3: Right?
• 11:12
  Speaker 1: So if you're that kind of feller and you really
• 11:15
  Speaker 1: dig deep, you'll figure out how to not do anything
• 11:16
  Speaker 1: and win. We never had to do nothing, guy win,
• 11:19
  Speaker 1: I don't think, but I don't know. They probably wouldn't
• 11:22
  Speaker 1: admit it.
• 11:22
  Speaker 2: They probably would not. I was gonna mention this there
• 11:26
  Speaker 2: must not be too many people that try to go
• 11:29
  Speaker 2: that route, you know, and try to come in under
• 11:34
  Speaker 2: the radar and not buy some buy some of these
• 11:36
  Speaker 2: raffle tickets. Because it's been extremely successful, thanks to everybody
• 11:41
  Speaker 2: that in years tickets has has bought tickets. And it's
• 11:45
  Speaker 2: it's I mean, I think TRS says that's one of
• 11:48
  Speaker 2: their best fundraisers of the year, and it does a
• 11:51
  Speaker 2: lot of good. I don't thank you.
• 11:52
  Speaker 1: I don't like talk about how much it raises because
• 11:54
  Speaker 1: then people are gonna start doing the math and then
• 11:56
  Speaker 1: realize that and they're going to think that they don't
• 11:58
  Speaker 1: have a high chance of winning.
• 12:01
  Speaker 2: Yeah. I just want to say thanks, because people very
• 12:05
  Speaker 2: high chance. I actually posted a video today of talking
• 12:12
  Speaker 2: about asking people to enter. When I was hanging out
• 12:16
  Speaker 2: with last year's winner with minutes after he had killed
• 12:20
  Speaker 2: his gobbler. We're walking out of the woods and uh,
• 12:24
  Speaker 2: it's cool, Like real people win and they come and
• 12:27
  Speaker 2: hunt with us.
• 12:28
  Speaker 1: Yeah, and trcp's uh, you know, their mottos guaranteeing Americans
• 12:31
  Speaker 1: quality places the hunting fish. All the money goes to
• 12:34
  Speaker 1: TRCP when you win. When you win, you will I'm
• 12:40
  Speaker 1: going to violate sweepstakes law. If you win airfare tags,
• 12:47
  Speaker 1: food accommodations, we would give people gear. You don't pay
• 12:51
  Speaker 1: for nothing. You gotta get yourself to your airport. Yeah,
• 12:56
  Speaker 1: and we take care of everything you you the two
• 13:01
  Speaker 1: people you hunt, I mean we're wake up before dark.
• 13:04
  Speaker 1: We hunt together, clean birds together, cook together. We don't
• 13:08
  Speaker 1: go to bed together.
• 13:10
  Speaker 2: We have meals together. Maybe we go to our own
• 13:14
  Speaker 2: rooms together. Maybe maybe have a cocktail if you're into
• 13:17
  Speaker 2: having a drink. Lots of laughs, lots of stories. I
• 13:20
  Speaker 2: basically just make Steve sit around and tell stories and
• 13:23
  Speaker 2: we all laugh. It's fun and uh, and.
• 13:26
  Speaker 1: That's happening right now. We do whatever here. This is
• 13:28
  Speaker 1: fifth year running. So go to t RCP. What's the
• 13:32
  Speaker 1: best place to go?
• 13:33
  Speaker 2: Dot org.
• 13:34
  Speaker 4: You'll find it there.
• 13:35
  Speaker 2: Yeah, if you just Yeah, it's right on the front
• 13:36
  Speaker 2: page right now TRCP dot org. And I think if
• 13:39
  Speaker 2: you want to go right to it, you can probably
• 13:41
  Speaker 2: go forward slash sweepstakes. But it's unnecessary, dude, I checked
• 13:45
  Speaker 2: it today, went right there.
• 13:46
  Speaker 4: Our dudes get birds.
• 13:48
  Speaker 2: Uh do you know where you're going? We're going.
• 13:51
  Speaker 1: Well, we're text year no on Monday right now. We're
• 13:55
  Speaker 1: taking last year's winners to Mississippi.
• 13:58
  Speaker 2: Yeah, I've heard about that.
• 13:59
  Speaker 4: And we're jealous.
• 14:00
  Speaker 1: We're scouting, we're kicking around where we're gonna take this
• 14:04
  Speaker 1: year's winners. But don't worry. We'right.
• 14:05
  Speaker 4: We're gonna take you to.
• 14:06
  Speaker 1: A promo spot where I could go to a non
• 14:08
  Speaker 1: premo spot.
• 14:10
  Speaker 2: Because we get birds, because.
• 14:12
  Speaker 1: We get birds. And also we're not gonna take you
• 14:16
  Speaker 1: to a non primo spot. There's no way. Yeah, because
• 14:18
  Speaker 1: everybody wants to pitch in. People want to pitch in.
• 14:21
  Speaker 1: You know, my buddy Matt pitched in our guy this year.
• 14:24
  Speaker 2: Yeah, yeah, I don't know if we can. Can we
• 14:27
  Speaker 2: mention his name to say his first name?
• 14:29
  Speaker 1: Yeah?
• 14:29
  Speaker 2: Taylor is taking it very seriously. I believe if we
• 14:33
  Speaker 2: were to not come back, he would be, uh, extremely upset.
• 14:39
  Speaker 2: And he's doing everything possible to make sure that we're
• 14:42
  Speaker 2: in Mississippi for at least a couple more years.
• 14:44
  Speaker 3: Good.
• 14:45
  Speaker 2: I joined you guys one year just to go along,
• 14:47
  Speaker 2: take some pictures and whatnot. And everyone got a turkey
• 14:51
  Speaker 2: that year, dang tooting Yeah, even you, no, not me,
• 14:56
  Speaker 2: all the winners, all the winners. Yeah, I shot a
• 14:59
  Speaker 2: jake that year. Remember you met, we're together?
• 15:02
  Speaker 1: What part of Mississippi.
• 15:03
  Speaker 2: Is it? It's about an hour hour south of Jackson.
• 15:10
  Speaker 1: Our south right where Jerry Clowd grew up.
• 15:12
  Speaker 3: I know exactly where you are, but I'm on My
• 15:15
  Speaker 3: place is about an hour north of Jackson.
• 15:19
  Speaker 1: Oh lord, yes, next year we're going to.
• 15:24
  Speaker 3: We'd love to do that.
• 15:25
  Speaker 1: Oh there you go. Okay you listeners, Now you know
• 15:27
  Speaker 1: where you're gonna be. Hut. Now you know the backup spot.
• 15:30
  Speaker 2: Yep.
• 15:30
  Speaker 1: Just think about how good the main spot. That's the
• 15:32
  Speaker 1: backup spot. Renda tell real quick, do you identify as
• 15:36
  Speaker 1: a Cajun? Is it?
• 15:37
  Speaker 3: Are you?
• 15:37
  Speaker 1: Do you call yourself? Do you run around saying in reality?
• 15:40
  Speaker 3: Yes I do? And uh, I'm actually born and raised
• 15:43
  Speaker 3: in New Iberia, Louisiana, and New Iberia is just not
• 15:47
  Speaker 3: very far from Avery, Allen, And to kind of give
• 15:50
  Speaker 3: you an idea of that area, Uh, Avery Island is
• 15:55
  Speaker 3: where Tabasco sauces made. The thun doesn't set on Tabasco sauce.
• 16:00
  Speaker 3: And so the maccahanny family they used to put that
• 16:04
  Speaker 3: they were actually from New Iberia, but they were from
• 16:07
  Speaker 3: Avery Island. And then when being in the middle of
• 16:12
  Speaker 3: nowhere was kind of the neat thing to do they
• 16:15
  Speaker 3: decided to put that they were from Avery Island on
• 16:18
  Speaker 3: their bottles. Now, but that's where I'm from, and to
• 16:22
  Speaker 3: consider itself a Cajun, and Cajun is from uh the
• 16:28
  Speaker 3: original French speaking people that came from Nova Scotia down
• 16:31
  Speaker 3: to South Louisiana. They referred to them as as Cajun.
• 16:34
  Speaker 3: And when I was coming up, it was an idea
• 16:38
  Speaker 3: of ours to learn how to speak French simply because
• 16:40
  Speaker 3: we could crack the code. Because my mother talked to
• 16:43
  Speaker 3: everybody in French, and if we didn't learn French, we
• 16:46
  Speaker 3: wouldn't know how to what she was saying. I never
• 16:48
  Speaker 3: was able to crack the crowd. I took two years
• 16:51
  Speaker 3: of French. And well, how'd your mom know it? She
• 16:54
  Speaker 3: grew up actually speaking French as a younger person. She
• 16:58
  Speaker 3: was from French nationality. She was a villaery from New
• 17:03
  Speaker 3: Oallenge and uh, my triple great grandfather was actually a
• 17:12
  Speaker 3: governor of the state of Louisiana and he lived in
• 17:16
  Speaker 3: on a plantation just outside of New Oallenge. And but
• 17:20
  Speaker 3: she grew up speaking French. My grandmother spoke French, and
• 17:25
  Speaker 3: she actually taught French for a little while, and she
• 17:28
  Speaker 3: was a teacher for.
• 17:29
  Speaker 4: A good while, and then it died with you.
• 17:33
  Speaker 3: I can get myself out of a buy and put
• 17:34
  Speaker 3: it up.
• 17:35
  Speaker 1: Do you do you use all the all the fish
• 17:37
  Speaker 1: names and duck names in French?
• 17:39
  Speaker 4: Still no, not really?
• 17:41
  Speaker 3: Uh. But the hardest thing I had to learn in French.
• 17:45
  Speaker 3: My first laboratory retrieval was was trained by occasion just
• 17:49
  Speaker 3: outside of New Iberia, and he trained a dog in French.
• 17:53
  Speaker 3: And I had to learn to command in French and
• 17:55
  Speaker 3: the God's truth and.
• 17:57
  Speaker 1: Give me a couple, give me a came here, come
• 18:01
  Speaker 1: he is.
• 18:03
  Speaker 3: Let me see the goddamn you. Now you put me
• 18:08
  Speaker 3: on the spot. You're talking about something that happened forty
• 18:11
  Speaker 3: years ago, fifty years ago.
• 18:12
  Speaker 4: Dog dead anyway, never mind that dog.
• 18:16
  Speaker 3: Has come here in French. But uh it the heritage
• 18:24
  Speaker 3: of we loved to cook. I grew up learning how
• 18:27
  Speaker 3: to cook. I probably started cooking when I was about
• 18:31
  Speaker 3: six or seven years old. Huh and uh we had
• 18:35
  Speaker 3: this I would call a part of our family, this
• 18:38
  Speaker 3: woman that used to cook for my family for all
• 18:43
  Speaker 3: anything that we had, cooked dinners every night. But she
• 18:47
  Speaker 3: taught me when I know how to cook. And the
• 18:50
  Speaker 3: first thing that I ever cooked was wild duck. Oh really,
• 18:53
  Speaker 3: And it was because I loved the way she did it.
• 18:57
  Speaker 3: And when I was ten years old and nine years old,
• 18:59
  Speaker 3: whenever I first thought it, that was the first dish
• 19:01
  Speaker 3: that I cooked, and I pride myself on cooking duck. Today,
• 19:06
  Speaker 3: I'm not much of a of a duck hunter as
• 19:08
  Speaker 3: much as I used to be. I used to be
• 19:10
  Speaker 3: mad at him. But then when we first started the marina,
• 19:14
  Speaker 3: we actually did guiding services and I had five ab
• 19:18
  Speaker 3: boats taking out people. We advertised on ducks unlimited to
• 19:22
  Speaker 3: come down and fish the Mississippi Flyway and Venice had
• 19:25
  Speaker 3: a fantastic duck population.
• 19:27
  Speaker 1: Well, so you were running you used to be. I
• 19:29
  Speaker 1: don't know you were a duck guide, not by choice.
• 19:33
  Speaker 3: Okay, it's a I'm gonna give you a truth story
• 19:37
  Speaker 3: on that we were. I was duck hunting in it
• 19:40
  Speaker 3: the last year that I did it. I couldn't get
• 19:43
  Speaker 3: enough guides to work for me to do it, and
• 19:45
  Speaker 3: I was running my construction company and a marina at
• 19:48
  Speaker 3: the same time. So did I have time to be
• 19:51
  Speaker 3: a duck gud?
• 19:52
  Speaker 2: No?
• 19:53
  Speaker 3: And I wasn't the best call in the world either,
• 19:55
  Speaker 3: But it was by the theftic we didn't have enough
• 19:58
  Speaker 3: people to go around, so I ended up doing it.
• 20:01
  Speaker 3: And I hunted twenty nine days straight morning and evening.
• 20:06
  Speaker 3: And I came in one night. We had just finished
• 20:08
  Speaker 3: cleaning all the ducks.
• 20:09
  Speaker 4: We had.
• 20:10
  Speaker 3: Everything was finished up and prepared, and you guys are
• 20:12
  Speaker 3: picking ducks. Yeah, we had duck bluckers, though I did
• 20:15
  Speaker 3: buy a duck blucker.
• 20:17
  Speaker 1: That worked extremely well.
• 20:19
  Speaker 4: What kind did you have?
• 20:20
  Speaker 3: I don't remember.
• 20:21
  Speaker 4: What's the kind I want to get?
• 20:23
  Speaker 1: Yanni you know that.
• 20:24
  Speaker 2: You Yeah, my brother in law got the foul plucker.
• 20:26
  Speaker 1: Yeah, I've never seen one, but Yannie sent me a
• 20:28
  Speaker 1: video of one, and the minute I saw it, I
• 20:30
  Speaker 1: was like going to get one of those.
• 20:31
  Speaker 3: This is a commercial one and I guarantee you can
• 20:33
  Speaker 3: clean the duck in about a minute. Man, it's done.
• 20:36
  Speaker 3: But the only nasty work that you have there is
• 20:38
  Speaker 3: to gut it.
• 20:39
  Speaker 1: Did you run a new problem if the duck was wet?
• 20:42
  Speaker 3: Yeah, it's the biggest problem is the early season ducks.
• 20:46
  Speaker 3: You still have the pin feathers.
• 20:47
  Speaker 4: Sure, I think that things.
• 20:49
  Speaker 3: That's a pain anywhere. You know. There's nothing you can
• 20:51
  Speaker 3: do with those, but just go ahead and send them. Well.
• 20:54
  Speaker 1: Early seeds like the youth season, we started just skinning
• 20:57
  Speaker 1: our ducks. He pluck them. There's no skin anyway, It's
• 21:00
  Speaker 1: all full pin feathers, just the bomber.
• 21:02
  Speaker 3: But if I'm the one that's going to cook the ducks,
• 21:04
  Speaker 3: I don't want them skin. I want that skin on it.
• 21:07
  Speaker 3: That's where the flavor is. But we had been hunting
• 21:11
  Speaker 3: that many days, and I had a friend of mine
• 21:13
  Speaker 3: that was staying on my house boat and he had
• 21:16
  Speaker 3: cooked supper for us, and he and I grew up
• 21:18
  Speaker 3: duck hunting together. And I came in walking that night
• 21:21
  Speaker 3: and I was tired, I was wet, and I looked
• 21:24
  Speaker 3: like hell. And he looked at me, he says, my buddy,
• 21:28
  Speaker 3: He said, it's the hell of a thing to have
• 21:30
  Speaker 3: to hunt, because you got that right. And that was it.
• 21:34
  Speaker 3: I was done. I finished that year out and realized
• 21:38
  Speaker 3: in all of that operation, I'd killed myself for two
• 21:42
  Speaker 3: and a half months while duck season was going on,
• 21:44
  Speaker 3: and we made about four or five thousand dollars. Then
• 21:47
  Speaker 3: I said, look, I said, we can't deal with it.
• 21:49
  Speaker 3: The airboats were always breaking down, and I had guys
• 21:52
  Speaker 3: that were running airboats that shouldn't be running airboats, And
• 21:55
  Speaker 3: I mean that's a tricky situation, and you get put
• 21:58
  Speaker 3: somebody that don't know what they're doing. And I had
• 22:00
  Speaker 3: two air boats that you could put twelve people in
• 22:03
  Speaker 3: and four p rogues at the same time and get
• 22:05
  Speaker 3: up and run. You know, they was but the conditions there,
• 22:09
  Speaker 3: you couldn't run the mud boats because we got a
• 22:11
  Speaker 3: sandy salt at the moutha river. So it's just the
• 22:15
  Speaker 3: conventional mud boats that were in existence at that time
• 22:18
  Speaker 3: could not go through that sand. They just couldn't. Now
• 22:21
  Speaker 3: you got boats that'll do it. Now the surface drives
• 22:24
  Speaker 3: can get around pretty good. But it's a whole nother
• 22:28
  Speaker 3: ball game. And I guess that's what burnt me out
• 22:30
  Speaker 3: on duck hunt and I just I go, I at
• 22:33
  Speaker 3: least make a couple hunts a year, but it's pure
• 22:36
  Speaker 3: to go out there. And I tell her whoever I'm
• 22:38
  Speaker 3: going with, have whoever's hunting the day before, make sure
• 22:41
  Speaker 3: they got plenty of ducks. But I want to go
• 22:42
  Speaker 3: out to cook them. I'll go hunting and eat them.
• 22:46
  Speaker 3: And I said, that's it. I'll be ready to come
• 22:47
  Speaker 3: and go home. But we got great duck hunting down there,
• 22:50
  Speaker 3: but it's not as good as it used to be.
• 22:51
  Speaker 1: You know you gave me when we met what but
• 22:55
  Speaker 1: you gave me not dark, you gave me sword fish.
• 22:57
  Speaker 3: I gave you sword fish. That's correct. And I just
• 23:00
  Speaker 3: swd Yanni a pictured just a little while ago.
• 23:03
  Speaker 2: A couple of giants.
• 23:05
  Speaker 3: Of one of the boats that's going to be on
• 23:07
  Speaker 3: this fishing trip with us. He has Paradise Outfitters, and
• 23:13
  Speaker 3: I introduced the owner of Paradise Outfitters to Jannis when
• 23:17
  Speaker 3: he was down there, and he just got a brand
• 23:20
  Speaker 3: new forty seven foot blue Fin. It's an all aluminum
• 23:25
  Speaker 3: catamaran and just this morning two huge swordfish, and he
• 23:33
  Speaker 3: posted it immediately out there, and I already had it
• 23:36
  Speaker 3: on Facebook. Electric reels, yeah, he had electric reels. When
• 23:40
  Speaker 3: you're going down that deep, you want electric reels to
• 23:43
  Speaker 3: help you. But how a lot of times they'll take
• 23:45
  Speaker 3: it out.
• 23:45
  Speaker 2: How deep are you talk?
• 23:46
  Speaker 3: You you're running anywhere from nine hundred is shallow, the
• 23:51
  Speaker 3: deepest around fifteen sixteen hundred feet.
• 24:03
  Speaker 1: This is this I don't I mean, I've gone on
• 24:05
  Speaker 1: and Yanni was there, but he wasn't paying attention because
• 24:07
  Speaker 1: he's so seasick. But me and him went out with
• 24:08
  Speaker 1: the guy. We went out with the guy. We went
• 24:12
  Speaker 1: out with the guy deep dropping for sword fish and
• 24:14
  Speaker 1: caught too, and it was so funny because we were out,
• 24:17
  Speaker 1: I talked about all times we go out thirty I
• 24:19
  Speaker 1: don't know how many, twenty miles whatever the hell.
• 24:21
  Speaker 2: We're thirteen far because we were off of Florida. So
• 24:23
  Speaker 2: you got that deep water pretty great.
• 24:25
  Speaker 1: Thirteen hundred feet of water and he's lowering that bait
• 24:28
  Speaker 1: down and I'm like, dude, there is not a way
• 24:30
  Speaker 1: on earth you gotta present that bait and this big
• 24:35
  Speaker 1: as this ocean is.
• 24:36
  Speaker 4: Yeah, and thirteen feet of.
• 24:37
  Speaker 1: Wale, hundred feet of water, Like, how do you know.
• 24:40
  Speaker 4: What's down there?
• 24:41
  Speaker 1: So no, dude, you solder got that bait settled in
• 24:47
  Speaker 1: down there and he had a hit.
• 24:48
  Speaker 2: I'm like, what that's crazy, Oh, it just seems so.
• 24:52
  Speaker 1: And he's not fishing the bottom.
• 24:55
  Speaker 3: But the problem is not getting it down to the
• 24:58
  Speaker 3: bottom to the fish, not seeing the fish. It's making
• 25:01
  Speaker 3: sure you have enough weight to get it down there
• 25:04
  Speaker 3: where that fish is. Yeah, So it's it's it's placement
• 25:08
  Speaker 3: of everything.
• 25:08
  Speaker 1: Do you like to deep drop?
• 25:10
  Speaker 3: I do. I do. I'm not very good at it,
• 25:12
  Speaker 3: but I do.
• 25:13
  Speaker 2: How much weight does it take?
• 25:14
  Speaker 3: Well, It depends on on the current, on the particular
• 25:17
  Speaker 3: area that you're in.
• 25:18
  Speaker 4: You know, you ever used.
• 25:21
  Speaker 3: Eight pounds Okay, it's an eight pound sinker when we're
• 25:26
  Speaker 3: out there all the time, window sash sure.
• 25:30
  Speaker 2: I mean you could use one of Joe Rogan's cattle
• 25:33
  Speaker 2: balls for right.
• 25:35
  Speaker 4: Yeah, he didn't notice because because he was the seasick.
• 25:38
  Speaker 1: But when all that depth and all that weight and
• 25:42
  Speaker 1: there's a good size, not big, but like you know,
• 25:44
  Speaker 1: I was seventy pounds swordfish. They caught the first one.
• 25:48
  Speaker 1: They're debating whether they're getting a hit or not.
• 25:52
  Speaker 2: Oh, it's just like you've imagined.
• 25:53
  Speaker 1: A seventy pounds. They're like, is that one? It looked
• 25:56
  Speaker 1: like a blue gill?
• 25:57
  Speaker 4: Tap it?
• 25:57
  Speaker 1: It looks like it looks like a blue gillt happened
• 26:00
  Speaker 1: six fo zebco.
• 26:02
  Speaker 2: Wait because that rides like a broomsta.
• 26:04
  Speaker 1: Yeah, dude, this is is going to like I'm like,
• 26:06
  Speaker 1: these guys are insane. And he throws as switts. Thirty
• 26:11
  Speaker 1: minutes later, it's like, holy cows swords.
• 26:13
  Speaker 3: They're sitting there, well, you know it. Original people in
• 26:16
  Speaker 3: Louisiana were fishing for them. There's three or four charter
• 26:18
  Speaker 3: operation that really tharted it down there and made it popular.
• 26:22
  Speaker 1: You know, but what are they dropping down to? Like,
• 26:25
  Speaker 1: what is it?
• 26:26
  Speaker 4: What are you looking for down there?
• 26:27
  Speaker 3: You're looking for drop off your ledges like you're gonna
• 26:33
  Speaker 3: be in you talking about going for Kognac is a
• 26:39
  Speaker 3: platform off the coast of South past and it is
• 26:44
  Speaker 3: eleven hundred and eighty feet of water and it's only
• 26:47
  Speaker 3: eleven miles off the coast. I mean, it drops off
• 26:50
  Speaker 3: pretty fast there. That area is. It's right on the
• 26:54
  Speaker 3: edge of the continent, the shelf right there, and you
• 26:58
  Speaker 3: once you get further out of they flat for a
• 27:00
  Speaker 3: while and then then it goes down and you've got
• 27:03
  Speaker 3: deep caverns and ravines, different canyons, Photo Canyon, You've got
• 27:07
  Speaker 3: Mississippi Sound. But all of these areas you want in
• 27:11
  Speaker 3: a fish right on the edge of them. You know,
• 27:13
  Speaker 3: I'm not a professional thword fisher. I pride myself from
• 27:17
  Speaker 3: fishing blue malling. But you learn from talking to the
• 27:21
  Speaker 3: Chrotpo people and the guides that we have working out
• 27:24
  Speaker 3: of there what works. And you know, they've given me
• 27:27
  Speaker 3: numbers and given me spots and tell me what to
• 27:29
  Speaker 3: look for. You know, we've been successful with it, but
• 27:32
  Speaker 3: not like they are because they do it almost every day,
• 27:35
  Speaker 3: you know. But you have certain charter operations that do
• 27:38
  Speaker 3: nothing but thwordfish deep dropping sort dep drop them thword fish.
• 27:44
  Speaker 1: Me and Seth, we're going to try to do a
• 27:45
  Speaker 1: TV show called deep Drop Boys, and we go around
• 27:50
  Speaker 1: to the deepest places in the world and lower debate
• 27:54
  Speaker 1: down and see if anything happens.
• 27:57
  Speaker 2: That's the thing we should do.
• 27:57
  Speaker 3: Good idea, get you a good lp real They've got plenty.
• 28:04
  Speaker 1: Just see it in every episode. You just watch to
• 28:06
  Speaker 1: see if we get a hit. It's gonna be fascinating.
• 28:09
  Speaker 3: There might be some things down there that you do not
• 28:11
  Speaker 3: necessarily want to bring up. You might want to just
• 28:14
  Speaker 3: leave them there.
• 28:15
  Speaker 1: Uh tell me, how'd you wind up buying a marina?
• 28:19
  Speaker 3: I didn't buy it. I built it. I decided that
• 28:22
  Speaker 3: it was something that we wanted to do. I built
• 28:25
  Speaker 3: my competitive marina that is owned by two very good
• 28:28
  Speaker 3: friends of mine. Uh that that own it now. But
• 28:31
  Speaker 3: originally it was owned by a guy by the name
• 28:33
  Speaker 3: of Dave Ballet, and I was friends with him, and
• 28:36
  Speaker 3: I was in the construction business, and I built it
• 28:38
  Speaker 3: for Sulting. I was in the construction business. We specialized
• 28:42
  Speaker 3: in pile driving. You built it for hire, You built
• 28:44
  Speaker 3: it for a client for client, finished marine, not cyperus Cove,
• 28:48
  Speaker 3: and I had designed a lot better. I don't thank
• 28:53
  Speaker 3: you very much.
• 28:54
  Speaker 1: I appreciate its got more soul, man, but I don't
• 28:57
  Speaker 1: want to hack on Venice Marina. But you go down there,
• 28:59
  Speaker 1: it feels a little bit like, uh, it's busy.
• 29:02
  Speaker 3: No, this is the thing. They we both have our places,
• 29:05
  Speaker 3: we do and we we're different clienteles sometimes, but we
• 29:09
  Speaker 3: both have our places.
• 29:10
  Speaker 1: It's a it's a good place to go about asking
• 29:12
  Speaker 1: you to hack. I'm just saying, yeah, it's just it's
• 29:15
  Speaker 1: just like a I don't know, man, I went down
• 29:18
  Speaker 1: to buy some box. It's different. It's a lot going.
• 29:20
  Speaker 3: It's different, and the owners will tell you that they're different.
• 29:22
  Speaker 3: But we don't try to be. We got our own
• 29:24
  Speaker 3: niche that we're trying.
• 29:25
  Speaker 4: To not hacking, not hacking, just it's just you know, different.
• 29:28
  Speaker 2: Did we eat there Venezuna?
• 29:31
  Speaker 4: I think, whatever, what what happened?
• 29:34
  Speaker 1: I built that marine?
• 29:35
  Speaker 3: I built it and uh we were keeping our boat there.
• 29:39
  Speaker 3: Uh are designed and financed some boat houses there where
• 29:45
  Speaker 3: people were building like condos in the backside of it.
• 29:48
  Speaker 3: You could put your boat under cover, and Unit one
• 29:51
  Speaker 3: and two. When I built it, I said, these are
• 29:54
  Speaker 3: going to be for me. And then as we sold them,
• 29:57
  Speaker 3: I didn't get paid until we shold them, but we
• 30:00
  Speaker 3: told them all before they we were finished. So it
• 30:02
  Speaker 3: went very well, and we built twenty four of them
• 30:05
  Speaker 3: down there, and so I had Unit one and two.
• 30:08
  Speaker 3: And then the owners that of Louisiana Fruit Company, which
• 30:15
  Speaker 3: is a big land company down there. They owned about
• 30:18
  Speaker 3: eight or nine thousand acres down there. They came to
• 30:22
  Speaker 3: me and asked me if I would be interested in
• 30:27
  Speaker 3: owning and building a marina on their property. And I
• 30:32
  Speaker 3: had seen plans at their company office because my property
• 30:38
  Speaker 3: where my construction company was based, was on Louisiana Fruit
• 30:41
  Speaker 3: Company land. So he had showed me a couple times
• 30:47
  Speaker 3: this dream of his to bill a marina and the
• 30:51
  Speaker 3: basin for the marina with an old bora pit. The
• 30:55
  Speaker 3: dirt that came out of that basin originally went to
• 30:58
  Speaker 3: build mainline Mississippi River levee. So he said, we want
• 31:03
  Speaker 3: to use this basin. We don't think that we'll have
• 31:05
  Speaker 3: a problem getting a permit for it because it's a
• 31:08
  Speaker 3: hole in the ground now, but it's got ridges and
• 31:11
  Speaker 3: cypress trees and willow trees all through it. It's a mess,
• 31:14
  Speaker 3: but it'd be a good starting point. And so I said,
• 31:19
  Speaker 3: you know, we want you to do it. And I said,
• 31:21
  Speaker 3: you know how, I'm vested into Venice Marina because I mean,
• 31:24
  Speaker 3: it was a friend of mine. And I said, but
• 31:26
  Speaker 3: at the same token, he said, don't you think that
• 31:30
  Speaker 3: we need another facility? I said, yeah, because Venice Marina
• 31:34
  Speaker 3: was filling up. I mean, it's just it was there
• 31:37
  Speaker 3: and the fishing had got out that Venice was some
• 31:39
  Speaker 3: of the best fishing in the world. And I pride
• 31:42
  Speaker 3: myself and I believe that that it is one of
• 31:44
  Speaker 3: the best fishing bots in the United States for sure.
• 31:46
  Speaker 3: Oh dude, And I mean, listen, the variety is unreal.
• 31:49
  Speaker 1: I fished, Oh, I've been fortunate to do a bit.
• 31:54
  Speaker 4: Of angry.
• 31:56
  Speaker 1: Dude. There's nothing like it.
• 31:58
  Speaker 3: You're right in it.
• 31:59
  Speaker 1: And I mean, Alaska. I love Alaska. If I had
• 32:02
  Speaker 1: to pick between Louisiana Alaska, I'd go Alaska. This guy
• 32:05
  Speaker 1: have a lot of sentimental value there for doing fishing a't.
• 32:07
  Speaker 1: I mean, it ain't the same thing.
• 32:10
  Speaker 3: And the thing is that the variety, man, that's a
• 32:14
  Speaker 3: true statement. You can catch bash behind the dock in
• 32:18
  Speaker 3: the marina and then go out and catch thousand pound
• 32:21
  Speaker 3: blue mauling. I mean when you're cleaning fish.
• 32:24
  Speaker 1: The when you're cleaning fish and throwing fish heads in,
• 32:30
  Speaker 1: it's like catfish and mullet too, but catfish, Like the
• 32:38
  Speaker 1: only way you could picture a m tomba is if
• 32:40
  Speaker 1: you manage if you went and kicked over a half
• 32:44
  Speaker 1: dozen bee hives, what you'd expect to see. That's catfish
• 32:50
  Speaker 1: eat like catfish eating.
• 32:52
  Speaker 4: The the gots you're throwing them. It's unbelievable.
• 32:57
  Speaker 3: And a lot of those catfish are blue wall a
• 32:59
  Speaker 3: blue cat and I mean they're big ones.
• 33:01
  Speaker 2: That's what we're gonna do if we have a weather as.
• 33:06
  Speaker 3: I do I do for my Cajun Canyon Tournament, which
• 33:10
  Speaker 3: is a blue water tournament, but we did a catfish
• 33:15
  Speaker 3: tournament that you could not leave the marina, you could
• 33:20
  Speaker 3: not go on a boat. But it was something to
• 33:23
  Speaker 3: give people to do because we had a weather day
• 33:25
  Speaker 3: and we had to push it back one day. And
• 33:27
  Speaker 3: I turned those captains and owners luth and went up
• 33:29
  Speaker 3: to all of the captain the owners and I said,
• 33:32
  Speaker 3: give me three hundred dollars, give me three.
• 33:33
  Speaker 2: What do you do?
• 33:34
  Speaker 3: And I said, we do a catfish tournament. When it
• 33:36
  Speaker 3: take off, okay, I sell, Yeah, Well the owners out
• 33:40
  Speaker 3: there too. I mean, it wasn't just a crew. It
• 33:43
  Speaker 3: was like ants going all over the marina facility. And
• 33:47
  Speaker 3: you know, the the winning catfish was caught on a
• 33:51
  Speaker 3: jug line. He let it loose right up behind a
• 33:56
  Speaker 3: doc which is righted to begin into the first piers,
• 33:59
  Speaker 3: and he hit it on a rug line. He threw
• 34:00
  Speaker 3: it out there.
• 34:01
  Speaker 4: What do you have for bait? Fish had or something?
• 34:03
  Speaker 3: I have no idea what he had for bait. I
• 34:05
  Speaker 3: think he was quit and what he had available. And
• 34:09
  Speaker 3: the next thing I know, I see him sprinting down
• 34:12
  Speaker 3: the main dock. This catfish ate that bait and he's
• 34:16
  Speaker 3: taken off. And Heath had before the pass to go
• 34:19
  Speaker 3: out of the marina. He and I told him no boats,
• 34:23
  Speaker 3: so he's got to get it. So d Doc is
• 34:26
  Speaker 3: the last dock and as he's going out of d dock,
• 34:29
  Speaker 3: he reaches over and just barely grabs it and catches
• 34:32
  Speaker 3: the fish and he wins the contest, grabbing the jug,
• 34:36
  Speaker 3: grabbing the jug when he was going underneath the dock
• 34:38
  Speaker 3: it went under the free docks before it went to
• 34:41
  Speaker 3: that way. He and I mean he's hauling butt going
• 34:44
  Speaker 3: down that main pier to try to stop that jug.
• 34:47
  Speaker 2: To get it out of that.
• 34:48
  Speaker 3: But he got it. He was proud as all of it.
• 34:51
  Speaker 1: That. The other thing that trips me out about that
• 34:53
  Speaker 1: area is, uh so, for one, we like we would
• 34:56
  Speaker 1: work pretty hard to catch caffish now and then you know,
• 34:58
  Speaker 1: uh huh, and the they're just like, oh like swarm
• 35:02
  Speaker 1: and you know you would want to get in that
• 35:03
  Speaker 1: water man like they eat. And that also that night broom,
• 35:07
  Speaker 1: oh bullfrogs. Dude, that alone, the calfish and the bullfrogs
• 35:15
  Speaker 1: alone to get me excited.
• 35:17
  Speaker 3: Had we had two of the captains that had a
• 35:20
  Speaker 3: weather day and they were they worked for Paradise Outfitters too,
• 35:23
  Speaker 3: the ones that caught the swordfish today, and they didn't
• 35:26
  Speaker 3: have anything to do, so they came over and I
• 35:29
  Speaker 3: saw them at a little flatboat. I didn't pay an
• 35:31
  Speaker 3: attention to it. It went around and went right there
• 35:33
  Speaker 3: in front of the fish clean station with that flatboat
• 35:37
  Speaker 3: ank it out. They back in about twenty minutes, laughing
• 35:40
  Speaker 3: and cutting up and drinking beer and raising hell. They
• 35:44
  Speaker 3: had a sixty two pound blue cap that they had caught.
• 35:48
  Speaker 3: Geez I said, do not put this on Facebook. I'm
• 35:51
  Speaker 3: a fill any fuel. If y'all going around the corner
• 35:53
  Speaker 3: and the flat boat, you ain't going two hundred feet.
• 35:58
  Speaker 1: That's funny because I was talking to a one day
• 36:01
  Speaker 1: as we were trying to plan out our immedia experiences.
• 36:04
  Speaker 4: Uh, and he was complaining.
• 36:07
  Speaker 1: And it's funny because you're you're half joking, but not really.
• 36:11
  Speaker 4: He was complaining.
• 36:11
  Speaker 1: And when the fish are too close, Oh, when the
• 36:15
  Speaker 1: plagics are too close, because you can't make no money. Yeah,
• 36:20
  Speaker 1: well I was hoping he was hoping they'd move out
• 36:22
  Speaker 1: more man all the I'm glad when they were really
• 36:25
  Speaker 1: biting good in Green Canyon, that's one hundred and twenty
• 36:27
  Speaker 1: miles off.
• 36:28
  Speaker 3: That's a good place to go. But you know, it
• 36:33
  Speaker 3: is the reality of Venice, Louisiana, and it's it's been
• 36:38
  Speaker 3: proven many times. And Moulden Magazine, I don't know. It
• 36:41
  Speaker 3: was about seven and eight years ago they showed Venice,
• 36:44
  Speaker 3: Louisiana as the number two fishing spots in the United States.
• 36:48
  Speaker 1: Well, it was number one.
• 36:51
  Speaker 3: I think Costa Rica, I think we I mean not
• 36:54
  Speaker 3: not Costa Rica. I don't know where it was, but
• 36:57
  Speaker 3: we were number two, and then we were number three.
• 37:00
  Speaker 3: We were number three in the world. I don't know
• 37:02
  Speaker 3: who it was, but it was not the world.
• 37:05
  Speaker 2: For the world, it wouldn't be Puerto Rico with it.
• 37:08
  Speaker 3: No, No, it's one was in the United States. The
• 37:12
  Speaker 3: other was in the world. But to be in the
• 37:15
  Speaker 3: top ten where it's better in the US, yeah, I
• 37:18
  Speaker 3: don't know. Not for the variety, and I don't know
• 37:20
  Speaker 3: what they'd taken in consideration.
• 37:22
  Speaker 1: Marlin Magazine, Malland Magazine. Yeah, not Bullfroger Man. Oh no, okay,
• 37:28
  Speaker 1: I got no idea.
• 37:29
  Speaker 4: If it's Marlin magazine, yeah.
• 37:31
  Speaker 3: And Maller Magazine and Marlin Magazine. Sam White, who is
• 37:35
  Speaker 3: the editor Marlin, is a good friend of mine and
• 37:38
  Speaker 3: I took him down to do a fishing trip and
• 37:41
  Speaker 3: this was in We ended up going October the twenty
• 37:44
  Speaker 3: eighth of twenty ninth, and we had set the trip
• 37:47
  Speaker 3: up earlier, and we had two hurricanes that canceled trips,
• 37:53
  Speaker 3: and we pushed it back, pushed it back, and we
• 37:55
  Speaker 3: finally were able to make the trip. And I called
• 37:57
  Speaker 3: him and said, look, come on down, We're gonna make
• 38:00
  Speaker 3: the trip. He said, Renee, it's too late. He said,
• 38:03
  Speaker 3: you don't think those maland are gone. I said, you
• 38:06
  Speaker 3: don't understand something, Sam. We're in South Louisiana. People are
• 38:10
  Speaker 3: not worried about the fish being out there. Some of
• 38:13
  Speaker 3: the October hitch we all me included I, next start swelling.
• 38:17
  Speaker 3: Were going in the woods somewhere. We ain't worried about
• 38:19
  Speaker 3: going fishing, going to coal on that water. I said,
• 38:22
  Speaker 3: but those maland don't leave. We went out that weekend.
• 38:26
  Speaker 3: We went out for a day and a half. Because
• 38:28
  Speaker 3: he wasn't able to spend a lot of time. We
• 38:31
  Speaker 3: left at like eight nine o'clock in the morning, went out,
• 38:34
  Speaker 3: caught two blue malland that first day tagged him let
• 38:39
  Speaker 3: him go. We were out at in six thousand feet
• 38:45
  Speaker 3: of water. We were fishing, and one of the mates
• 38:49
  Speaker 3: came up to me and said, Metro, no, you think
• 38:51
  Speaker 3: we can we can put out some lines for swordfish.
• 38:54
  Speaker 3: You said, you think we can catch him here? I said,
• 38:56
  Speaker 3: I can tell you one thing. We not gonna catch
• 38:58
  Speaker 3: him unless you have a line out. But go ahead
• 39:01
  Speaker 3: and do that. And I said, put them out. Put
• 39:03
  Speaker 3: one at a one hundred feet and put the other
• 39:05
  Speaker 3: two hundred fifty feet all right. We put them on
• 39:07
  Speaker 3: a balloon. We got the lights on them, and we're
• 39:11
  Speaker 3: fishing with squid, with rig squid, and we set in
• 39:14
  Speaker 3: the baits at that depth and just let them drift
• 39:16
  Speaker 3: back behind up. Just two nights at night, all right,
• 39:19
  Speaker 3: so they'll come up at night. I've never fished them
• 39:23
  Speaker 3: a lot in the daytime. Maybe once or twice, okay,
• 39:27
  Speaker 3: we always caught them at night. We didn't realize until
• 39:30
  Speaker 3: they started doing it in Florida that you could catch
• 39:32
  Speaker 3: them in the daytime, but you have to de drop
• 39:34
  Speaker 3: to get them that in the date and nighttime they'll
• 39:37
  Speaker 3: come to the surface. So we were out and I
• 39:40
  Speaker 3: asked sam I said, you ever caught a sword fish?
• 39:42
  Speaker 3: I said, you edit to them all the magazine. You've
• 39:44
  Speaker 3: been all over the world. Now, I said, you want
• 39:47
  Speaker 3: to catch one, and he said yeah. So we had
• 39:49
  Speaker 3: barbecue steaks on the back deck, said Samson, I'm going
• 39:51
  Speaker 3: to take a shower. All of a sudden, we on,
• 39:56
  Speaker 3: and the mate sitting we on. We got a fish on.
• 40:00
  Speaker 3: I said, that don't look like a shark, and I
• 40:02
  Speaker 3: don't think it's a tuner. And so I told my captain,
• 40:05
  Speaker 3: who was on the crew with us. I said, go in,
• 40:09
  Speaker 3: and I said, tell Sam to come out and catch
• 40:11
  Speaker 3: his thwordfish. So he's going out there and comes back.
• 40:16
  Speaker 3: He said, you told him. He said, where is he? No, Sam,
• 40:21
  Speaker 3: So the mat betray what you want to do? You
• 40:23
  Speaker 3: want to take us, I don't want to catch I
• 40:24
  Speaker 3: just took a bath. You know, I'm full. And so
• 40:28
  Speaker 3: he goes back and he says, I said, you catch him,
• 40:31
  Speaker 3: you set the hook, you catch it. So he was
• 40:34
  Speaker 3: on that fish. Finally, about fifteen twenty minutes later, Sam
• 40:37
  Speaker 3: comes walking out, looks at me. He said, y'all really
• 40:40
  Speaker 3: had a swordfish.
• 40:41
  Speaker 2: I said, I sent peeking there to tell you if
• 40:44
  Speaker 2: he had a swordfish.
• 40:45
  Speaker 3: Sam. He said, but Renee, I've heard a lot of
• 40:48
  Speaker 3: stories about you bullshitting with people. He said, I thinking
• 40:51
  Speaker 3: you were playing a joke. I wantn't the bud to
• 40:52
  Speaker 3: come off that travel. I said, well that is.
• 40:56
  Speaker 1: And he was about one.
• 40:57
  Speaker 3: Hundred and fifteen hundred and thirty five pounds so, and
• 41:00
  Speaker 3: when he did the article, he had to picture that
• 41:02
  Speaker 3: sword lay in the back of the deal. We had
• 41:04
  Speaker 3: six pages of fish, and we caught another one that morning.
• 41:07
  Speaker 3: We had to go in about noon three for three
• 41:09
  Speaker 3: on blue mallon and one thword fish at night and
• 41:12
  Speaker 3: a couple tu fish. We had a great trip at
• 41:15
  Speaker 3: the end of October. Two weeks later, a boat out
• 41:19
  Speaker 3: Orange Beach that is based in Venice, Louisiana, or based
• 41:24
  Speaker 3: in Louisiana. The owner actually lives in Lake Charles and
• 41:27
  Speaker 3: that's where the boat is documented from. They went out
• 41:30
  Speaker 3: and they went twelve for fourteen on blue maland and
• 41:34
  Speaker 3: three swords. Two weeks later in November. They don't leave.
• 41:39
  Speaker 3: They're they're full time. And last year in October, we
• 41:45
  Speaker 3: broke the golf record on blue Maland. The original record
• 41:50
  Speaker 3: was caught out of Venice by a member of the
• 41:53
  Speaker 3: New Orleans Big Game Fishing Club, which we're going to
• 41:55
  Speaker 3: have all the festivities at for the trip down now.
• 41:59
  Speaker 3: It's caught by by the name of Linda Kerner. And
• 42:02
  Speaker 3: the fish was one thoy eighteen pounds and that was
• 42:06
  Speaker 3: the golf record for years, and this year it was
• 42:09
  Speaker 3: broken and a new record was caught in October. Late
• 42:13
  Speaker 3: in October one thousand, one hundred and forty five point
• 42:17
  Speaker 3: six pounds blue. That fish dead or live now he
• 42:22
  Speaker 3: is dead. He came up dead. I mean you can't
• 42:25
  Speaker 3: weigh him without killing. They had a little freshkyet a
• 42:28
  Speaker 3: hole on a wastecale if they're not. But the fish
• 42:31
  Speaker 3: actually drowned. It got tear wrapped, and so when they
• 42:34
  Speaker 3: come in backwards like that, they will drown and mauling
• 42:37
  Speaker 3: up allegics as well. And that O gonna.
• 42:39
  Speaker 1: That's a lot of smoke marlin.
• 42:41
  Speaker 3: That's right.
• 42:41
  Speaker 1: I had some marlin when I was just in Hawaii.
• 42:44
  Speaker 1: I had some marlin. Poke How did you like it?
• 42:46
  Speaker 3: Yeah, I didn't like as much as I I find
• 42:48
  Speaker 3: it strong.
• 42:50
  Speaker 1: Strong, you know, honestly, with in poke, I thought it
• 42:52
  Speaker 1: was just a little bland.
• 42:54
  Speaker 3: White malin is good to eat, and I think stripe
• 42:56
  Speaker 3: marlin is excellently. Stripe marlin used to be on the
• 42:59
  Speaker 3: menu you in the United States all over the place,
• 43:02
  Speaker 3: and then when Bill Fish Foundation started trying to protect
• 43:05
  Speaker 3: them a lot more, they just eliminated them off the
• 43:07
  Speaker 3: menu and nobody but you won't find it in the
• 43:09
  Speaker 3: United States anywhere.
• 43:10
  Speaker 1: In Hawaii, right in the grocery store, I don't know
• 43:13
  Speaker 1: what the hell Marlin it is, Right in the grocery store,
• 43:15
  Speaker 1: you can get like a little to go can of
• 43:18
  Speaker 1: marlin pokey. I'd be damn Yeah, Kimmy Warner's walk No
• 43:22
  Speaker 1: Danny Bolton walking around the tub of it at the
• 43:24
  Speaker 1: beach look funny to see on the label.
• 43:26
  Speaker 3: Yeah, we take all of the malland for any of
• 43:31
  Speaker 3: our tournaments that we have, we bring them in. We've
• 43:34
  Speaker 3: got a deal working with the outfit called Feed the
• 43:38
  Speaker 3: Homeless out of New Orleans, and they literally come in
• 43:41
  Speaker 3: and get it and we'll stake it out for them
• 43:43
  Speaker 3: and they cook it, and you know, it beats a
• 43:49
  Speaker 3: pint of a cheap wine in a paper bag on
• 43:51
  Speaker 3: the side of the street, you know. But it is fixable.
• 43:55
  Speaker 3: You know, a firm believer. You can make a pine
• 43:58
  Speaker 3: not taste good if you put enough season.
• 44:01
  Speaker 1: It's all relevant either gotta yeah, either cooking it too
• 44:04
  Speaker 1: long or not long enough. Man, it's just occasionally not.
• 44:10
  Speaker 3: Or take it and take something out on a on
• 44:13
  Speaker 3: a nice pine board and put it in an oven
• 44:15
  Speaker 3: for three hundred and sixty or five degrees and throw
• 44:18
  Speaker 3: the fish away and eat the pine board. You know,
• 44:20
  Speaker 3: that's same narrative.
• 44:22
  Speaker 1: But when we were trying to get this whole thing
• 44:24
  Speaker 1: planned out, Yanni went down to check everything out at
• 44:28
  Speaker 1: Cypress Cove Marina make sure I wasn't high. Uh did
• 44:31
  Speaker 1: you take Yanni do anything fun?
• 44:33
  Speaker 4: Or was he just in and out?
• 44:34
  Speaker 3: Weather was horrible? Well, it was bus to go fishing.
• 44:37
  Speaker 3: That was the plan.
• 44:39
  Speaker 2: But even with that, we couldn't go out because the
• 44:41
  Speaker 2: weather was so tough. But even with all that, I
• 44:43
  Speaker 2: was still able to catch a red fish. Yes she did,
• 44:47
  Speaker 2: because we're at Renee's house boat, which was in the marina,
• 44:51
  Speaker 2: and he had crap pots down and I was just
• 44:53
  Speaker 2: kind of pulling up crap pots just to see what
• 44:55
  Speaker 2: was in him. And sure enough there was a red
• 44:57
  Speaker 2: fish and one of them I caught him, said the
• 45:00
  Speaker 2: other one I thought. I caught him and released him.
• 45:02
  Speaker 2: That's how good the fishing is.
• 45:03
  Speaker 1: So you have crab pots hanging off your house boat.
• 45:06
  Speaker 1: That's right, my crab right there. Absolutely. Tell tell people
• 45:10
  Speaker 1: what we do, our experience as event in October. Tell
• 45:15
  Speaker 1: people where where all they get to sleep? What all
• 45:18
  Speaker 1: kinds of things are for sale for sleeping?
• 45:21
  Speaker 3: For sale for sleep?
• 45:22
  Speaker 1: No, no, no, like what accommodation not for sale? What accommodations?
• 45:26
  Speaker 1: You got a bunch of different things, Like I've stayed
• 45:28
  Speaker 1: in your time.
• 45:28
  Speaker 3: We do, we do, but we're gonna have everybody here
• 45:31
  Speaker 3: we're gonna have everybody will be in uh in your
• 45:35
  Speaker 3: hotel in the hotel and the different uh theories of
• 45:39
  Speaker 3: rooms and stuff that we have there. We have a
• 45:42
  Speaker 3: top of the line is the kitchen sweech is all
• 45:44
  Speaker 3: brand new, while if they brand new, it's two years old. Now, Uh,
• 45:48
  Speaker 3: that's what I stayed in one of those you sure did,
• 45:50
  Speaker 3: uh stained the steel kitchen, big living room and then
• 45:53
  Speaker 3: it's attached to one bedroom with two queen beds in it.
• 45:58
  Speaker 3: And uh, then we have a regular room with the
• 46:01
  Speaker 3: two queen beds and then microfridge and in it as well.
• 46:06
  Speaker 3: And then the discipline chain room. That is the only
• 46:09
  Speaker 3: thing that's different with it. It's the same two bed system,
• 46:13
  Speaker 3: but it does not have the microfridge in it. And
• 46:16
  Speaker 3: you know, we're looking at connecting rooms to where you
• 46:20
  Speaker 3: actually can possibly have two bedrooms associated with the kitchen sweets.
• 46:25
  Speaker 3: That's something I'm looking at to do this summers they
• 46:28
  Speaker 3: had that.
• 46:28
  Speaker 1: And then when you were pulling together the guides for
• 46:31
  Speaker 1: our trip, how did you.
• 46:37
  Speaker 2: Who do you know and how.
• 46:38
  Speaker 1: Did you do all that?
• 46:39
  Speaker 2: Well?
• 46:40
  Speaker 3: Understand this we've got right now based on forty people
• 46:46
  Speaker 3: per trip per group. I wanted to bring the quantity
• 46:53
  Speaker 3: of people per boat for inshore to only three. They
• 46:58
  Speaker 3: can take up to four, but only put three on
• 47:01
  Speaker 3: the boat to give a more opportunity to fish, And
• 47:04
  Speaker 3: the same thing goes with offshore. Offshore, you can take
• 47:08
  Speaker 3: up to six. I wanted to leave it to four.
• 47:11
  Speaker 3: I want the people to go out and experience as
• 47:13
  Speaker 3: much as they can possibly do and catch as much
• 47:16
  Speaker 3: as they possibly can catch. On the offshore fishing part
• 47:20
  Speaker 3: of it, you're going to find that some of these
• 47:22
  Speaker 3: people that maybe have never done it before but wanted
• 47:25
  Speaker 3: to do it maybe might be a bucket list item,
• 47:28
  Speaker 3: and the fact of being able to do it in
• 47:30
  Speaker 3: conjunction with you guys being down there, it's intriguing, you know,
• 47:34
  Speaker 3: it's exciting. It might be just like me. They might
• 47:37
  Speaker 3: want to get that book signed too. But the reality
• 47:40
  Speaker 3: is is that they're going to go out there and
• 47:42
  Speaker 3: they get into the tune are pretty hot and heavy.
• 47:45
  Speaker 3: It ain't gonna be long before they're gonna look at
• 47:46
  Speaker 3: that captain. We had enough. I mean, it's not unusual
• 47:50
  Speaker 3: for a big tunea fish, they have three or four
• 47:52
  Speaker 3: people before it finally gets on board because it wears
• 47:55
  Speaker 3: the mom it's tough. You're fishing in deep water, and
• 47:58
  Speaker 3: when a yellow fin come down and he wants to
• 48:01
  Speaker 3: go down, he's going down and he's gonna find the bottom.
• 48:04
  Speaker 3: He's looking for it for sure. And if he dives
• 48:06
  Speaker 3: down there and he gets tail wrapped and you got
• 48:08
  Speaker 3: a winching back up, it's a long, hard.
• 48:11
  Speaker 2: All right, technical fishing question. What prevents you? What's like,
• 48:15
  Speaker 2: what's the weak part? What's the weak link in the
• 48:19
  Speaker 2: fishing system that doesn't allow you just to stop that
• 48:23
  Speaker 2: fish from pulling that maneuver. They hard hit it and
• 48:26
  Speaker 2: a tough so you can't just apply you.
• 48:31
  Speaker 3: You're limited to drag, okay, I mean you can only
• 48:34
  Speaker 3: put so much drag. You put too much on it.
• 48:37
  Speaker 3: Yeah you can.
• 48:38
  Speaker 1: You can lock it up.
• 48:39
  Speaker 2: He breaks it, you can't.
• 48:40
  Speaker 3: He breaks it, and then where you're at then okay.
• 48:43
  Speaker 3: I see now in the early part of the year,
• 48:47
  Speaker 3: and a lot of people don't associate it with it.
• 48:49
  Speaker 3: It's always associated with the East coast. The bluefin move in.
• 48:54
  Speaker 3: Now you get attached to a bluefin, all bets off.
• 48:58
  Speaker 3: I mean it's the biggest bluefin that was caught in
• 49:01
  Speaker 3: the Gulf of Mexico, was caught out of Cypress Cove thousand.
• 49:06
  Speaker 3: I have a record on here what the bluefin was,
• 49:10
  Speaker 3: and it was. It was actually a New Orleans big
• 49:12
  Speaker 3: game boat that caught it. If it's a thousand, one
• 49:22
  Speaker 3: hundred and fifty something pounds it.
• 49:25
  Speaker 1: Was caught on that's a valuable fish man.
• 49:29
  Speaker 3: Not after it's caught. They fought that fish for about
• 49:32
  Speaker 3: twelve and a half hours.
• 49:33
  Speaker 1: Oh geez.
• 49:35
  Speaker 3: Literally the adrenaline comes into the meat and they literally
• 49:39
  Speaker 3: burned themselves out, all right. And that fish if when
• 49:43
  Speaker 3: you see the fish markets buying bluefin tuna, they core
• 49:49
  Speaker 3: it and they take it out and they're judging how
• 49:52
  Speaker 3: much fat quantity is in that fish. They lay that
• 49:55
  Speaker 3: thing out and they're looking at it. When you see
• 49:57
  Speaker 3: a fish that's been caught with a rodden reel that's
• 49:59
  Speaker 3: been on the line for over twelve hours like that,
• 50:02
  Speaker 3: it's black and the color of the meat and the
• 50:06
  Speaker 3: quality goes way down. It's full of adrenaline, it's strong tation.
• 50:10
  Speaker 3: It's not anywhere near as good as the East Coast
• 50:13
  Speaker 3: fish that are caught in one hundred and fifty two
• 50:16
  Speaker 3: hundred feet of water.
• 50:17
  Speaker 1: Then you got yourself a whole bunch of cantuna.
• 50:20
  Speaker 3: What they do is they take those on the east
• 50:23
  Speaker 3: coast and fishing in that shallow water, they take those
• 50:26
  Speaker 3: one thirty reels, those one thirty class reels, and they
• 50:29
  Speaker 3: gear them down even more, and so they cranking on
• 50:33
  Speaker 3: that fish and it can't go down.
• 50:34
  Speaker 1: It can't.
• 50:35
  Speaker 3: It doesn't have the three to four thousand feet to
• 50:37
  Speaker 3: get away from. They're going down two hundred feet. They
• 50:41
  Speaker 3: in the mud, all right, they can't go in, and
• 50:43
  Speaker 3: the boat can help you. You can back down on
• 50:45
  Speaker 3: that fish and you can have it sitting in the
• 50:47
  Speaker 3: boat in ten to fifteen minutes. And now if you
• 50:50
  Speaker 3: want to play the fight out, you can lessen the
• 50:52
  Speaker 3: drag and you can go ahead and work it out
• 50:54
  Speaker 3: to do that. And a lot of people do it
• 50:56
  Speaker 3: for the sport, but if they are commercially fishing in them,
• 50:59
  Speaker 3: they want them in the boat as quick as they
• 51:00
  Speaker 3: possibly get it, because they want to look at that
• 51:03
  Speaker 3: core and they want to see the fat content. They
• 51:06
  Speaker 3: don't want that adrenaline to burn it.
• 51:07
  Speaker 4: Up to wear it.
• 51:08
  Speaker 3: The meat is not as tasty as it would be
• 51:11
  Speaker 3: if it's caught quickly.
• 51:12
  Speaker 4: How big is your red fish on.
• 51:15
  Speaker 2: Foot long?
• 51:17
  Speaker 5: Maybe it was a record for that day.
• 51:30
  Speaker 1: On those redfish. One thing that blew my mind is
• 51:32
  Speaker 1: when you're fishing in shallows, like inshore fishing for red fish.
• 51:36
  Speaker 1: You see in like onesies, twosies, little groups diving down
• 51:40
  Speaker 1: on some of those offshore rigs out there, like rigs
• 51:44
  Speaker 1: that are in thirty five feet. Sometimes you dive down
• 51:47
  Speaker 1: to the bottom on those rigs and it's it's hundreds
• 51:51
  Speaker 1: of red fish.
• 51:52
  Speaker 3: That's right.
• 51:53
  Speaker 1: I had no idea, Like you know, like there's certain
• 51:55
  Speaker 1: fish you associate with where you happen to see them,
• 51:58
  Speaker 1: but it's not really where they are. Like when someone
• 52:00
  Speaker 1: pointed out like bonefish, bofish don't live on the flat.
• 52:05
  Speaker 1: Bonefish go on to a flat, Like, yeah, permit don't
• 52:08
  Speaker 1: live on a flat. Yeah, they go up on a flat.
• 52:12
  Speaker 1: I remember one day we saw a big permit you know,
• 52:14
  Speaker 1: on a reef and it went into a hole, it
• 52:16
  Speaker 1: went into a cave, and I said to my body,
• 52:17
  Speaker 1: I'm like, that's so weird. He goes, that's not weird.
• 52:20
  Speaker 1: It's weird is when you see him on a flat. Yeah,
• 52:23
  Speaker 1: Like they visit the flats now and then so to
• 52:26
  Speaker 1: go like out deeper and see like, oh, that's really
• 52:30
  Speaker 1: herpid and redfish.
• 52:31
  Speaker 4: Man you can't. You can't shoot them.
• 52:34
  Speaker 3: And the thing is that that redfish, I mean, I
• 52:39
  Speaker 3: don't know people realize just how big they get. But
• 52:42
  Speaker 3: the state wrecked and Louisiana sixty one pounds.
• 52:47
  Speaker 1: That's a big red fish.
• 52:48
  Speaker 4: Oh yeah, man, I never said anything like that.
• 52:49
  Speaker 3: That is no child.
• 52:51
  Speaker 2: That's a lot of fun right there.
• 52:52
  Speaker 3: Absolutely, it's a blast. And the thing is that that's
• 52:57
  Speaker 3: not your most tasty as fish anyhow. And now the
• 53:00
  Speaker 3: new Louisiana regulation they don't allow you to keep the
• 53:04
  Speaker 3: bullredch anymore. Now that has just been agreed upon and
• 53:08
  Speaker 3: voted on by the legislatures. I don't know exactly what
• 53:12
  Speaker 3: day it goes into effect, but it's pretty soon. But
• 53:15
  Speaker 3: the big red fish, that's not your best eat of fish.
• 53:18
  Speaker 3: It's not. But it is a blast to catch. People
• 53:22
  Speaker 3: need to experience that one time in your life. To
• 53:24
  Speaker 3: those big fish. And I mean, you don't know, you
• 53:27
  Speaker 3: think you're attached to a rocket. You don't know it
• 53:30
  Speaker 3: you got on that because your average rod and reel
• 53:33
  Speaker 3: that you're going be fishing for red fish is probably
• 53:35
  Speaker 3: carrying twenty pound test line, you know, and it's a
• 53:39
  Speaker 3: small bait cassie or spinning reel, you know, and then
• 53:42
  Speaker 3: all of a sudden you get hooked to one of those.
• 53:44
  Speaker 3: You wish you had one of those big one thirties
• 53:46
  Speaker 3: that they're doing with bluefen. I mean, that's why hard
• 53:49
  Speaker 3: is gonna pull. It's not.
• 53:51
  Speaker 2: I always say, if that fish jumped, it would be
• 53:54
  Speaker 2: the number one game fish in our waters, the one
• 53:58
  Speaker 2: I've ever the best fish. It just it just doesn't
• 54:00
  Speaker 2: show itself, which is why other fish like the tarpa
• 54:03
  Speaker 2: and and others kind of get more lime, right. I
• 54:08
  Speaker 2: mean a redfish sometimes it can be like a bonefish.
• 54:11
  Speaker 2: You know, you get into him, You're like, oh, this
• 54:13
  Speaker 2: is a monster, and you get him in and he's
• 54:15
  Speaker 2: only sixteen inches long, but they just pull and pull.
• 54:18
  Speaker 3: But that's healthier red fish. You can have a smaller
• 54:22
  Speaker 3: red fish that's coun fight more than a bullt. It
• 54:24
  Speaker 3: just depends on the fish. Just like us, we're not equal.
• 54:27
  Speaker 3: I damn sure it can't keep up with y'all. I'm
• 54:32
  Speaker 3: sure you did.
• 54:35
  Speaker 2: Let's talk about the other species. Let's hit offshore first.
• 54:39
  Speaker 2: We talked about there's marlin opportunities, tuna opportunities.
• 54:44
  Speaker 1: Offshore.
• 54:45
  Speaker 3: You're gonna be looking what those guys are gonna be targeting. Foremost,
• 54:50
  Speaker 3: it's gonna be yellowfin tuna, but with yellowfin tuna and
• 54:54
  Speaker 3: fishing with live bait because that's what they're gonna be
• 54:56
  Speaker 3: fishing with. And it's to what bait they're going to
• 55:02
  Speaker 3: be using at that time. It depends on what the
• 55:05
  Speaker 3: fish are eating. I mean, these gods know, all right,
• 55:08
  Speaker 3: certain times a year you got different things. It might
• 55:11
  Speaker 3: be threadfinn herring right that they might be using. They
• 55:14
  Speaker 3: might be using live pogy. It just varies. They may
• 55:18
  Speaker 3: be using chum and dead bait. It might be dead pogish.
• 55:21
  Speaker 3: It depends on what they're hitting. These fish come close.
• 55:27
  Speaker 3: A couple of things, especially in October. One is the
• 55:30
  Speaker 3: mullet run. When the mullets start running on the coast,
• 55:33
  Speaker 3: those blue those yellow fin come in close, all right,
• 55:36
  Speaker 3: and so they're after the bait, and they're also after
• 55:41
  Speaker 3: the pogy poga fish, which is man Haden proper name
• 55:45
  Speaker 3: for it. But they come in and they're big schools.
• 55:48
  Speaker 2: Now.
• 55:49
  Speaker 3: Sometimes the taste of the meat varies because of what
• 55:52
  Speaker 3: they're eating. You know. We've found that happening with kobia,
• 55:57
  Speaker 3: all right. You catch a kobia off the coast of Florida,
• 56:01
  Speaker 3: which is slowly dwindling. They're trying to figure out what's
• 56:04
  Speaker 3: happened to them, But you don't catch them like they
• 56:06
  Speaker 3: used to, and they did at all sight fishing. And
• 56:09
  Speaker 3: as those pogi were run, I mean of the kobe
• 56:13
  Speaker 3: were running along the beach. But those fish over there
• 56:16
  Speaker 3: are not eating poke with whom they get off the
• 56:18
  Speaker 3: coast of Louisiana. That's what they primarily eating. The flavor
• 56:22
  Speaker 3: of the meat changes, so what they're using to debate
• 56:26
  Speaker 3: is what the fish is going to be eating at
• 56:28
  Speaker 3: that time. So you're going to have the opportunity in
• 56:31
  Speaker 3: October the offshore on the offshore day, people are gonna
• 56:35
  Speaker 3: the goals of target target yellowfin tuna yah by catch
• 56:40
  Speaker 3: for that blue malling absolutely the most blue mall on
• 56:45
  Speaker 3: that were caught by the Charlie boats while they were
• 56:47
  Speaker 3: fishing for yellowfin tuna in October, I mean that is
• 56:52
  Speaker 3: when they caught the most blue malling. You had them
• 56:54
  Speaker 3: both catching two and three a day, you know, which
• 56:57
  Speaker 3: is that's not what they're targeting, but they got it.
• 57:00
  Speaker 1: What about wahoo?
• 57:01
  Speaker 3: Wahoo are definitely good at that time of year as well.
• 57:04
  Speaker 3: And my mind, all dolphin we referred to them as dolphin,
• 57:08
  Speaker 3: but it's not flipp on all right, it's it's a
• 57:10
  Speaker 3: mami or dorado, all different names, but those are the
• 57:14
  Speaker 3: ones that you're gonna be. They're gonna target yellow fin.
• 57:17
  Speaker 3: But in order to target yellow fin, this is gonna
• 57:20
  Speaker 3: be what we call bycatcher. You're gonna you got a
• 57:23
  Speaker 3: good shot at the blue malland because they're going after
• 57:26
  Speaker 3: the same thing that those yellow fin are going after,
• 57:28
  Speaker 3: so the chances of getting one are pretty good. You know,
• 57:32
  Speaker 3: if you target in blue malland you're gonna have some
• 57:35
  Speaker 3: different tactics. But most people want to go after the
• 57:39
  Speaker 3: yellow fin and appreciate the fact that they lopply catch
• 57:42
  Speaker 3: a blue malland at the same time that's.
• 57:44
  Speaker 2: What they're after, the yellow fin because.
• 57:47
  Speaker 4: So damn good to eat.
• 57:48
  Speaker 3: Absolutely, that's why I mean it. It is fantastic.
• 57:54
  Speaker 2: The good thing is all those fish are good to eat.
• 57:57
  Speaker 2: I'm coming down with a lot of soy sauce and
• 57:59
  Speaker 2: a lot of with sabby.
• 58:01
  Speaker 1: He's gonna have he's gonna have a bandal ear for.
• 58:03
  Speaker 3: You need one more thing you need uh h no, no, no, no, no, no, no.
• 58:10
  Speaker 2: Sharp knife the root ginger horse, radish no, well.
• 58:15
  Speaker 4: Sabby root, the root another root.
• 58:18
  Speaker 1: There's a horse radish root.
• 58:20
  Speaker 3: Think color, you get it every time you get.
• 58:21
  Speaker 1: You're talking ginger, ginger Utah.
• 58:25
  Speaker 3: I couldn't think about.
• 58:26
  Speaker 1: It, man, that's my azer dessert like ginger.
• 58:32
  Speaker 3: I like the ginger seasoning.
• 58:34
  Speaker 2: It just gets in the way of eating another piece
• 58:36
  Speaker 2: of fish.
• 58:38
  Speaker 1: When E is in Hawaii with my family, Man, we
• 58:40
  Speaker 1: didn't catch him, but man, we ate a lot of
• 58:42
  Speaker 1: a lot of yellowfin tuna there.
• 58:44
  Speaker 3: Uh.
• 58:45
  Speaker 1: And then for in short, you're gonna target speckled trout, redfish.
• 58:48
  Speaker 3: Red fish is gonna be number one, Okay, And you
• 58:51
  Speaker 3: know Venic the red fish capital of the world, and
• 58:55
  Speaker 3: tuna is right up there with it. But red fish,
• 58:58
  Speaker 3: speckled trout, that's this time of the year. The speckled
• 59:01
  Speaker 3: trout are running in the river because what happens the
• 59:06
  Speaker 3: river is that it's lowest point in October and it
• 59:09
  Speaker 3: turns green. I mean you're gonna catch deep water, salt
• 59:13
  Speaker 3: water fish in the river. So red fish have been
• 59:16
  Speaker 3: known during the month of October and November to go
• 59:19
  Speaker 3: as far as New Orleans in the road. I mean
• 59:22
  Speaker 3: it's not unusual, and it's been so bad it's good
• 59:27
  Speaker 3: for fishing, it's horrible for our water systems because all
• 59:30
  Speaker 3: of our water to intakes come out of the Mississippi River,
• 59:34
  Speaker 3: and so we got desalination machines on our water plant
• 59:38
  Speaker 3: in Venice to be able to take care of the
• 59:40
  Speaker 3: salt you know, the regular water plant. Now, when the
• 59:43
  Speaker 3: river is running and you got primarily fresh water, but
• 59:46
  Speaker 3: what happens that swalt water rides on top. The fresh
• 59:49
  Speaker 3: water is heavier, so it gets up on top. But
• 59:52
  Speaker 3: when that salt water moves in like that, does speckled
• 59:54
  Speaker 3: trout move in? And I mean we'll catch speckled trout
• 1:00:00
  Speaker 3: fantastically right there where the jump goes into the river.
• 1:00:04
  Speaker 3: That's where Tiger Pass meets meets the Mississippi River. I
• 1:00:08
  Speaker 3: mean you'll see boats all lined up in there right
• 1:00:10
  Speaker 3: around that curve where that water's going into it. Those
• 1:00:13
  Speaker 3: specultraut of there. And this year has been one of
• 1:00:16
  Speaker 3: the best year ever because we had an extremely large
• 1:00:21
  Speaker 3: amount of thought water, so much to the point that
• 1:00:24
  Speaker 3: the city of New Orleans was very concerned about their
• 1:00:27
  Speaker 3: water systems and they will lay in water lines from
• 1:00:30
  Speaker 3: north of the city bringing water out of the river
• 1:00:35
  Speaker 3: to their system to be able to convert it to
• 1:00:38
  Speaker 3: clean drinking water from five ten miles north of the
• 1:00:42
  Speaker 3: city had pipelines running down the side just to bring
• 1:00:46
  Speaker 3: Mississippi water. It wasn't it wasn't fresh water, goup it.
• 1:00:50
  Speaker 3: They have to go further up to be able to
• 1:00:52
  Speaker 3: get clean water. But so in that you're going to
• 1:00:57
  Speaker 3: catch black drum, which there is no limit on that.
• 1:01:01
  Speaker 3: Speckled trout is that we've just reduced it to fifteen
• 1:01:06
  Speaker 3: per person. Flounder does not have a limit, but the
• 1:01:11
  Speaker 3: season is closed from October fifteenth to sometime in late November.
• 1:01:16
  Speaker 3: Got it all right, And that's just been in the
• 1:01:20
  Speaker 3: last few years. Also, sheephead, which are very good.
• 1:01:24
  Speaker 4: To Oh we shoot, we shoot them over fish.
• 1:01:27
  Speaker 3: They are very good to eat a lot of people,
• 1:01:30
  Speaker 3: Yes they are, Yes, Sarah.
• 1:01:32
  Speaker 2: It's not easy.
• 1:01:33
  Speaker 1: The flavor what.
• 1:01:35
  Speaker 3: Sheephead is you for more than anything, anybody that's trying
• 1:01:39
  Speaker 3: to we call it mock crab meat. It they'll take
• 1:01:41
  Speaker 3: it and feel it and then they'll ball it and
• 1:01:44
  Speaker 3: crab ball just like it were balling crabs, and they'll
• 1:01:47
  Speaker 3: take it and mix it in with with crab meat.
• 1:01:49
  Speaker 3: If you're trying to stretch it, you know, some of
• 1:01:52
  Speaker 3: the restaurants may not say they're doing that, but some
• 1:01:54
  Speaker 3: of them are. But it is. You can't tell the difference,
• 1:01:59
  Speaker 3: to be honest with you. But fried or baked or grilled,
• 1:02:03
  Speaker 3: it's extremely good meat. It's pretty wipe meat. You know,
• 1:02:06
  Speaker 3: it's a good eating fish.
• 1:02:08
  Speaker 4: Yeah. Ut, layout the dates and whatnot, lay out the details.
• 1:02:13
  Speaker 2: This is getting me excited talking about it. I'm really
• 1:02:15
  Speaker 2: looking forward to it. You and I are going to
• 1:02:17
  Speaker 2: be there almost for the entire duration. Oh good of Yeah,
• 1:02:23
  Speaker 2: you didn't know that yet. No, I knew I was
• 1:02:24
  Speaker 2: gonna be down there. We're gonna be doing a lot
• 1:02:27
  Speaker 2: of fish. We're gonna be doing a lot of fish catch.
• 1:02:29
  Speaker 4: And I think we're gonna be doing a lot of
• 1:02:30
  Speaker 4: fish cleaning, helping.
• 1:02:33
  Speaker 2: Dates, dates, dates, dates. We can't forget to about to
• 1:02:39
  Speaker 2: mention our other meter experience as well. So the dates
• 1:02:44
  Speaker 2: for this are going to be October fourth through eight.
• 1:02:47
  Speaker 2: This is in twenty twenty four, this year, this year
• 1:02:51
  Speaker 2: October four to eight, October eight to twelve, and then
• 1:02:56
  Speaker 2: October twelve to sixteen. So you'll get in like the
• 1:02:59
  Speaker 2: day before or afternoon evening. We'll have a big feed,
• 1:03:06
  Speaker 2: meet everybody and figure out who's gonna be going on
• 1:03:10
  Speaker 2: what boats? Get that all lined out, and then we'll
• 1:03:13
  Speaker 2: have three days in a row of fishing.
• 1:03:16
  Speaker 4: You do two in short one off show.
• 1:03:19
  Speaker 3: Let me rephrase that in Louisiana. It's catching.
• 1:03:23
  Speaker 2: Okay, we're gonna do three days of catching and then
• 1:03:28
  Speaker 2: the next day you'll be out of there. So the
• 1:03:32
  Speaker 2: the pricing details are we going to We're not going
• 1:03:35
  Speaker 2: over that today, right, That's that's all to come. You
• 1:03:38
  Speaker 2: can get it on. You can go see right now
• 1:03:40
  Speaker 2: actually a teaser, a little video we have on the website.
• 1:03:45
  Speaker 2: Now when you go to the main media web page
• 1:03:47
  Speaker 2: right up top with all the other tabs, on the
• 1:03:49
  Speaker 2: far right side there, there's a tab that says experiences,
• 1:03:53
  Speaker 2: and from there you can go and find all the
• 1:03:57
  Speaker 2: details about these two trips.
• 1:03:59
  Speaker 4: That we're doing.
• 1:03:59
  Speaker 1: And if you want to get a sense for the area,
• 1:04:01
  Speaker 1: we filmed a spearfishing episode down there, fishing out of
• 1:04:05
  Speaker 1: Cypress Cove, so you can check that out. It's not
• 1:04:07
  Speaker 1: you know, it's different because that was spearfishing. This is
• 1:04:09
  Speaker 1: rotten real, but you can check it out. And then
• 1:04:10
  Speaker 1: we're gonna follow up with our co lab project with
• 1:04:15
  Speaker 1: the guys at Foul Planes so foul Planes and Meat
• 1:04:18
  Speaker 1: Eater fall Planes. Lodge is in Great Bend, Kansas, and
• 1:04:24
  Speaker 1: they run you know there. I mean during duck season
• 1:04:26
  Speaker 1: they're running and gunning hardcore. But we got a bunch
• 1:04:32
  Speaker 1: of their slots. Okay, I have to do to co
• 1:04:35
  Speaker 1: lab with them and their guy. They're very proud of
• 1:04:40
  Speaker 1: Chef Dave. So there we're doing three runs okay, November
• 1:04:45
  Speaker 1: twenty one to twenty four, this is for duck and
• 1:04:47
  Speaker 1: geese with Fouleplanes Lodge, Great Ben, Kansas. We're gonna do
• 1:04:52
  Speaker 1: a run November twenty one to twenty four. We're gonna
• 1:04:56
  Speaker 1: do a run December thirty to Jan two.
• 1:04:58
  Speaker 2: That's the one I'm gonna be on Joannie's doing that
• 1:05:01
  Speaker 2: with Brent Reeves and I are gonna host that one.
• 1:05:03
  Speaker 1: And we're doing a run Jan twenty to Jan twenty three.
• 1:05:07
  Speaker 1: So that's three days of duck hunting, duck goose hunting
• 1:05:12
  Speaker 1: three nights. Threason to do three days is that's what
• 1:05:17
  Speaker 1: you can travel with. You can travel with a three
• 1:05:20
  Speaker 1: day possession limited ducks. I never put that together. It's
• 1:05:23
  Speaker 1: common to book a three.
• 1:05:24
  Speaker 2: Day duck hunt for that reason. Yeah, because if you
• 1:05:27
  Speaker 2: if you so they're pretty confident you're gonna be limiting out.
• 1:05:30
  Speaker 1: Well maybe but or in case, yeah, but yeah, I
• 1:05:34
  Speaker 1: never never said that. But guys, come, you want to
• 1:05:36
  Speaker 1: bring your ducks home, you can because it's a federally
• 1:05:38
  Speaker 1: regulated you know, migratory waterfowl. You can hunt three days,
• 1:05:42
  Speaker 1: you can feasibly get three bag limits and then bring
• 1:05:44
  Speaker 1: all your ducks back home with you. And you're not
• 1:05:46
  Speaker 1: over the over the possession you know, not over your
• 1:05:49
  Speaker 1: possession limit. And this is where I'm gonna like, I'm
• 1:05:52
  Speaker 1: gonna buy a power plucker and I'm gonna have it sent.
• 1:05:56
  Speaker 2: You're gonna have to buy two because you probably have
• 1:05:57
  Speaker 2: to leave that one there because they're gonna like it
• 1:05:59
  Speaker 2: so much.
• 1:05:59
  Speaker 1: By two power pluck one for your garage. I'm gonna
• 1:06:02
  Speaker 1: buy two power pluckers.
• 1:06:03
  Speaker 4: Leave the man. Let's see, I'm.
• 1:06:04
  Speaker 1: Gonna buy a power plucker and I'm bringing that some
• 1:06:06
  Speaker 1: bitch down because I'm not plucking all those ducks.
• 1:06:08
  Speaker 2: Maybe they have a power plucking. I don't cal and
• 1:06:12
  Speaker 2: his thumb. I want to show up.
• 1:06:14
  Speaker 1: Oh yeah, cow's like this thumb right here?
• 1:06:16
  Speaker 2: Get it done.
• 1:06:18
  Speaker 3: You know, the commercial pluck because they hit a state
• 1:06:21
  Speaker 3: they'd like a condition.
• 1:06:23
  Speaker 1: Take its taking off. You got a feeling about it.
• 1:06:26
  Speaker 1: If that's one of the funny things about when I've
• 1:06:28
  Speaker 1: been down at your place, Man, did you guys take
• 1:06:30
  Speaker 1: air conditioning? So seriously, dude, I had to go out
• 1:06:33
  Speaker 1: last time I was down there, when I was staying
• 1:06:34
  Speaker 1: at Cypress Coke.
• 1:06:35
  Speaker 2: Go out and buy a sweatshirt.
• 1:06:36
  Speaker 1: No, I would go outside to drink my coffee in
• 1:06:39
  Speaker 1: the morning. I would go to warm up before I
• 1:06:42
  Speaker 1: got Before I got like blisteringly hot outside, then you
• 1:06:45
  Speaker 1: wanted to be inside. But in the morning, I would
• 1:06:47
  Speaker 1: get out of my bed, get my coffee and step outside.
• 1:06:50
  Speaker 2: From it to warm up.
• 1:06:51
  Speaker 1: I'm in like an hour later. It's like ninety You
• 1:06:54
  Speaker 1: just want to die, man, with that daybreak coolness outside
• 1:06:57
  Speaker 1: is refreshing.
• 1:06:58
  Speaker 3: Man.
• 1:06:59
  Speaker 2: No, when I would go to visit my in laws
• 1:07:01
  Speaker 2: in North Carolina, I pack accordingly, even if it's in
• 1:07:04
  Speaker 2: the middle of summer. I'll have a hoodie, come in
• 1:07:07
  Speaker 2: and put your coat on. Well, yeah, because we're like
• 1:07:09
  Speaker 2: it's Nothing's the worst If there's like a little bit
• 1:07:11
  Speaker 2: of rain and you get a little wet and then
• 1:07:13
  Speaker 2: you go into a grocery store, I mean, I'm liable
• 1:07:16
  Speaker 2: to catch cold they keep it so cold in there.
• 1:07:21
  Speaker 2: But yeah, the same way that we're going to do
• 1:07:23
  Speaker 2: fish cleaning and uh other activities with the whole crew
• 1:07:27
  Speaker 2: down in Venice when we're doing the Kansas Duck hunt,
• 1:07:31
  Speaker 2: we're going to be cleaning, processing birds, doing some cooking
• 1:07:35
  Speaker 2: together and uh, it's gonna be an extremely fun experience
• 1:07:39
  Speaker 2: and how.
• 1:07:40
  Speaker 1: This works, like we're partnering, you know, we got facilities,
• 1:07:43
  Speaker 1: were partner guys. But how this works when you like,
• 1:07:45
  Speaker 1: no matter what you go down to, you know, you
• 1:07:48
  Speaker 1: go down to do this and you'll you know, you'll
• 1:07:52
  Speaker 1: be able to monitor like you like, you'll know what
• 1:07:53
  Speaker 1: fish you caught, You get your fish processed, you get
• 1:07:57
  Speaker 1: your fish packaged, and you're going home with like recipe ready.
• 1:08:01
  Speaker 1: You know, if you make a catch, you're going home
• 1:08:03
  Speaker 1: with a recipe ready fish. And we'll talk through how
• 1:08:05
  Speaker 1: we like to do it and how the guy's down
• 1:08:07
  Speaker 1: there like to do it. And Renee knows a whole
• 1:08:10
  Speaker 1: been doing this his whole life.
• 1:08:12
  Speaker 2: And just Renee, I kept telling Renee, I got I
• 1:08:15
  Speaker 2: had the fortune. Is that's the right way to say
• 1:08:19
  Speaker 2: to eat dinner at Renee's house. And it was incredible.
• 1:08:22
  Speaker 2: Now I'm not gonna say that everybody coming down on
• 1:08:25
  Speaker 2: this trip is gonna get fed. Quite like that, Renee
• 1:08:27
  Speaker 2: might correct me, but it was incredible. We had oysters.
• 1:08:31
  Speaker 2: But did you know you didn't do the Rockefeller. You
• 1:08:33
  Speaker 2: just did a recipe called grilled We did charge girl
• 1:08:37
  Speaker 2: CHARGI Yeah. And then there was like a blue crab studio.
• 1:08:41
  Speaker 2: It was wonderful. That was a fresh crab and trips.
• 1:08:43
  Speaker 2: But when you so knowing that he's an amazing chef,
• 1:08:47
  Speaker 2: and then when he talks about cooking other food, he
• 1:08:49
  Speaker 2: showed me he has these cookers that are made to
• 1:08:53
  Speaker 2: do boils, is what they call him down there, and
• 1:08:57
  Speaker 2: maybe explain what that is. Well, I'm very decided to
• 1:09:00
  Speaker 2: participate in that. See how it's done, come home, replicate it.
• 1:09:04
  Speaker 2: And Charlotte Rene's partners like, well, you know, it's kind
• 1:09:08
  Speaker 2: of like everyday food for us, but if you really
• 1:09:10
  Speaker 2: want it, you know, we'll cook it for it.
• 1:09:12
  Speaker 1: And it sounds we're talking about are you Charlotte married
• 1:09:16
  Speaker 1: or not married?
• 1:09:16
  Speaker 3: We're not married.
• 1:09:17
  Speaker 4: Okay, no judgment, but we've.
• 1:09:19
  Speaker 3: Been together for a long time and we love each
• 1:09:21
  Speaker 3: other Dealer and that's it. We don't want to go
• 1:09:24
  Speaker 3: anyplace else. We're happy. I was married three times before
• 1:09:29
  Speaker 3: and it didn't quite work, and so I figured maybe
• 1:09:31
  Speaker 3: that's the problem. Well, I thought maybe I might beat
• 1:09:34
  Speaker 3: a problem. I'm not real sure yet. I'm not going
• 1:09:36
  Speaker 3: to admit to it yet. But no, we've been together
• 1:09:40
  Speaker 3: a while. She understands the way I take that's for sure.
• 1:09:44
  Speaker 3: But uh, but.
• 1:09:45
  Speaker 2: It explained you your big seafood boil.
• 1:09:48
  Speaker 3: Well, the ball and systems that we have there when
• 1:09:51
  Speaker 3: we do balls, we can we want the capability to
• 1:09:54
  Speaker 3: do a lot of seafood at one time. And we
• 1:09:57
  Speaker 3: built the balls in and my barbecue pit built it
• 1:10:04
  Speaker 3: right there with my my welders. That worked for me
• 1:10:06
  Speaker 3: twenty four to seven. But we have two pots. One
• 1:10:11
  Speaker 3: we can do five hundred pounds at a time, and
• 1:10:14
  Speaker 3: I think I could probably get six hundred in it,
• 1:10:16
  Speaker 3: but five hundred is plenty. And then I have a
• 1:10:18
  Speaker 3: smaller pot that I can do two hundred and fifty
• 1:10:21
  Speaker 3: pounds at one time.
• 1:10:22
  Speaker 2: Yeah, well that's just the shrimp.
• 1:10:24
  Speaker 3: Yeah, well that's or whatever whatever. Then the ball and
• 1:10:28
  Speaker 3: it could be it could be crawl fish. Yeah, it
• 1:10:30
  Speaker 3: could be crawl fish. It could be shrimp, it could
• 1:10:32
  Speaker 3: be whatever. Uh. The sad part about is crawfish is
• 1:10:37
  Speaker 3: not gonna be really in season that time. As later
• 1:10:41
  Speaker 3: into the summer, the crawfish started getting hard shelled, and
• 1:10:44
  Speaker 3: so it's not usually served any past June and July.
• 1:10:48
  Speaker 2: Oysters.
• 1:10:49
  Speaker 3: Oysters are twenty four to seven, and you always got that.
• 1:10:52
  Speaker 3: You know, we're gonna we're gonna eat well, you're gonna
• 1:10:56
  Speaker 3: you're gonna have different varieties of things on different days,
• 1:11:00
  Speaker 3: but we will be doing chargrilled oysters there. That's gonna
• 1:11:03
  Speaker 3: be one of it. You're gonna have fried oysches or
• 1:11:06
  Speaker 3: broiled oyschers as well. We're also gonna do you're gonna
• 1:11:10
  Speaker 3: have a crab and shrimps to one of the ninth
• 1:11:12
  Speaker 3: We're gonna do it. I'll do it, and I'm gonna
• 1:11:14
  Speaker 3: cook it and put it out there. But we're going
• 1:11:16
  Speaker 3: to try to serve the foods that we're noted for. Right,
• 1:11:23
  Speaker 3: You're not gonna have a not that it's not a
• 1:11:25
  Speaker 3: good meal, but you're not going there and getting chicken
• 1:11:27
  Speaker 3: fried's steak all right with cream bravy. That's not gonna happen.
• 1:11:30
  Speaker 3: That might be a very good meal, but that's not
• 1:11:32
  Speaker 3: what we're going to be a service. Now, you know,
• 1:11:34
  Speaker 3: we might have prime rib one night, we might have
• 1:11:38
  Speaker 3: tendalon on a grill. That's a definite. That's something that
• 1:11:42
  Speaker 3: we do. I do for all of the tournaments. We
• 1:11:45
  Speaker 3: make sure that we have everything from prime rib or
• 1:11:48
  Speaker 3: tendalon on down to the seafood. And for Cajun canyons.
• 1:11:52
  Speaker 3: When after the captain's meeting, when they're walking out, they're
• 1:11:56
  Speaker 3: given a five gallon bucket full of ball craw fish.
• 1:12:00
  Speaker 3: It's these huge sports fishes are going down the channel
• 1:12:03
  Speaker 3: and you see the crawfish going flying out on the
• 1:12:05
  Speaker 3: back of the boat.
• 1:12:06
  Speaker 1: But it's true.
• 1:12:07
  Speaker 3: It's what we do. It's what we're known for, and
• 1:12:11
  Speaker 3: we want to try to give that experience to all
• 1:12:13
  Speaker 3: of these people that are coming down. You guys are
• 1:12:15
  Speaker 3: bringing you all experience for what you do down there
• 1:12:18
  Speaker 3: and meshing it up with what we do to make
• 1:12:21
  Speaker 3: a great experience. And we hope it's gonna be nothing
• 1:12:24
  Speaker 3: but the best to where this works for y'all and
• 1:12:26
  Speaker 3: you can say, all right, let's book the dates for
• 1:12:28
  Speaker 3: next year. That's what my goal is. I don't want
• 1:12:31
  Speaker 3: y'all ever go anyplace.
• 1:12:32
  Speaker 1: UF hit them with how to find It, Yannie First
• 1:12:35
  Speaker 1: t RCP Swepstakes go to t RCP dot org for sure,
• 1:12:39
  Speaker 1: get your sleep steaks ticket win win, win a hunt.
• 1:12:42
  Speaker 1: Like all funds, everything, every everything, goes to t RCP
• 1:12:46
  Speaker 1: and then hit them with mediater experiences.
• 1:12:48
  Speaker 2: Yeah, just medeater dot com uh forward slash meat Eater Experiences.
• 1:12:52
  Speaker 2: But like I said, you can just go to the
• 1:12:53
  Speaker 2: main page. If you just go to the mediator dot
• 1:12:56
  Speaker 2: com and in the drop down tabs up top, you'll
• 1:12:59
  Speaker 2: see experiences. You can click on those and get all
• 1:13:02
  Speaker 2: the details. I just want to say, we're gonna have Chester.
• 1:13:07
  Speaker 2: It's gonna be down there. Seth's gonna be down there.
• 1:13:10
  Speaker 2: Uh Maggie who runs uh huddle Maggie Huddler, who runs
• 1:13:14
  Speaker 2: the internet content. She's gonna be down there. Who else
• 1:13:18
  Speaker 2: cal is gonna be down there? Chili yep? Who am
• 1:13:22
  Speaker 2: I missing? We're bringing down a lot of folks. I
• 1:13:25
  Speaker 2: mean there's it's gonna.
• 1:13:26
  Speaker 4: Be a fun man.
• 1:13:27
  Speaker 2: Yeah, the meat Eater crew.
• 1:13:29
  Speaker 4: He slams the mayonnaise.
• 1:13:31
  Speaker 1: Isn't Danielle cre gonna be there, She's gonna come down.
• 1:13:35
  Speaker 2: Danielle is not coming Danielle yes as uh her her
• 1:13:40
  Speaker 2: family is gonna get bigger right about that time. It's
• 1:13:45
  Speaker 2: just a little tim is a little tight's.
• 1:13:47
  Speaker 4: Gonna it's gonna get one bigger.
• 1:13:50
  Speaker 3: Uh.
• 1:13:50
  Speaker 1: All right, man, Renee, thanks for coming out, dude. I
• 1:13:52
  Speaker 1: appreciate you coming to help us explain it all a job.
• 1:13:55
  Speaker 3: I'll tell you what. It's a beautiful city, no two
• 1:13:58
  Speaker 3: ways about it. I love Bozeman.
• 1:13:59
  Speaker 1: That's my rest here talking about your city, your town, Marina.
• 1:14:05
  Speaker 3: I'm talking about your town. Now.
• 1:14:06
  Speaker 2: One more thing to add about his Marina. You've been there,
• 1:14:09
  Speaker 2: isn't it nice? How I didn't know what to expect.
• 1:14:11
  Speaker 2: But when you're there, you can like park the car
• 1:14:13
  Speaker 2: and never and don't have to get back in it
• 1:14:15
  Speaker 2: for three days. Everything's just like hotel to the dock,
• 1:14:19
  Speaker 2: to the restaurant, back to the hotel, and that will
• 1:14:21
  Speaker 2: take you a minute.
• 1:14:22
  Speaker 1: It's all right there, stop chop.
• 1:14:25
  Speaker 2: Yeah, that's great. That's a cool place.
• 1:14:27
  Speaker 3: Are y'all gonna have a blast. Everybody that comes is
• 1:14:29
  Speaker 3: gonna have a blaff. We're gonna make sure we could
• 1:14:31
  Speaker 3: do our damn just to give to.
• 1:14:34
  Speaker 1: Everybody soon in Venice, Louisiana. Take care