Latest / The MeatEater Podcast / Ep. 589: MeatEater Radio Live! A Salmon Smokehouse, Killer Jerky, and the 6th Biggest Yukon Moose (08/22/04)

Transcript

Ep. 589: MeatEater Radio Live! A Salmon Smokehouse, Killer Jerky, and the 6th Biggest Yukon Moose (08/22/04) · The MeatEater Podcast

• 0:03
  Speaker 1: Smell us Now, lady, welcome to meat Eater Trivia Meat
• 0:08
  Speaker 1: Eater Podcast.
• 0:27
  Speaker 2: Welcome to me Eater Radio Live. It's just about eleven
• 0:30
  Speaker 2: am on August twenty second, and we'd live from me
• 0:32
  Speaker 2: Eater headquarters in bows in Montana. Today I'm in the
• 0:35
  Speaker 2: primary host seat, which will not always be the case.
• 0:39
  Speaker 2: It's a revolving set of hosts and I'll explain that
• 0:42
  Speaker 2: in a minute. But today I'm joined here by Jannis
• 0:44
  Speaker 2: and doctor Randall. And if you have any questions about
• 0:49
  Speaker 2: whether this is truly live or not, Randall, where can
• 0:51
  Speaker 2: someone go right now to see a dead bear?
• 0:54
  Speaker 3: Westbound nine ninety just down from the front of road
• 0:58
  Speaker 3: exit as you're going up the path.
• 1:00
  Speaker 2: There you have it. That bear is laying there dead
• 1:02
  Speaker 2: right now. Drive over, take a look and confirm that
• 1:05
  Speaker 2: you're watching a live show. On today's show, we'll call
• 1:08
  Speaker 2: my friend Heather duville A. It's a very hard word
• 1:11
  Speaker 2: to say. She schooled me on an upcoming podcast. Flink it.
• 1:15
  Speaker 2: I just say cling it, but it's fling it. I
• 1:18
  Speaker 2: can't do it. She'll do it. A Tlingkett hunter and
• 1:21
  Speaker 2: fisher gal from Alaska. In order to we're gonna take
• 1:23
  Speaker 2: you on a visit a live visit to her smokehouse.
• 1:27
  Speaker 2: Then we're gonna discuss some wild game cooking projects that
• 1:29
  Speaker 2: folks got coming up this week here, followed by the
• 1:33
  Speaker 2: launch of a segment we're developing that will be strictly
• 1:37
  Speaker 2: for the live show, the radio show, which will be
• 1:40
  Speaker 2: hunting and fishing tattoos I regret. The inaugural one is
• 1:44
  Speaker 2: going to feature our very own Chester the Divester, And
• 1:48
  Speaker 2: then we're gonna pitch you guys to start submitting and
• 1:50
  Speaker 2: come on as a guest on Radio Live to showcase
• 1:53
  Speaker 2: hunting and fishing tattoos you regret. Then we're gonna go
• 1:57
  Speaker 2: in do a hot tip off, and we're gonna call
• 2:00
  Speaker 2: my buddy John Hayes and pay a visit to his
• 2:03
  Speaker 2: taxidermy studio live and we're gonna see one of the
• 2:07
  Speaker 2: world's biggest moose that is currently in said studio at
• 2:13
  Speaker 2: the Hayes Taxidermy Studio. But first let me tell you
• 2:16
  Speaker 2: more about what this new show is. So every Thursday,
• 2:19
  Speaker 2: eleven am Mountain Time on the Meat Eater podcast network
• 2:23
  Speaker 2: on the YouTube channel, you will join in for live
• 2:26
  Speaker 2: The audio version of this show will then drop on
• 2:28
  Speaker 2: the Meat Eater podcast feed on Friday morning, so tomorrow
• 2:32
  Speaker 2: you'll be able to just go listen to the show
• 2:35
  Speaker 2: as a regular podcast on the feed. But if you
• 2:37
  Speaker 2: want to watch live, this is where you go right
• 2:39
  Speaker 2: now to watch it live at the Media Podcast Network.
• 2:42
  Speaker 2: It's a one hour variety show. Segments, call in guests,
• 2:46
  Speaker 2: live visits to cool places, live audience engagement. Why would
• 2:51
  Speaker 2: we do this, Well, since these shows have such a
• 2:53
  Speaker 2: quick turn, we'll be able to better discuss current events
• 2:57
  Speaker 2: in the world of hunting, fishing, conservation, the outdome where
• 3:00
  Speaker 2: you can watch fresh takes on fresh news instead of
• 3:04
  Speaker 2: things being delayed, which is the case in the podcast world.
• 3:07
  Speaker 2: And we'll also be able to talk about what is
• 3:09
  Speaker 2: happening right now, like if there's a dead bear in
• 3:11
  Speaker 2: the highway right now, you'll know it's there right now.
• 3:15
  Speaker 2: First thing we're gonna do today, though, as we jump
• 3:17
  Speaker 2: into to Radio Live, is we're gonna throw it to
• 3:20
  Speaker 2: Giannis to tell us where he came from. Right now.
• 3:24
  Speaker 1: I had a check up one week check up after
• 3:28
  Speaker 1: I had a surgery last week. And the surgery I
• 3:31
  Speaker 1: had is called a blation and a phlebectomy. It's kind
• 3:36
  Speaker 1: of two and one but it was basically to remove
• 3:38
  Speaker 1: varicose veins from my leg.
• 3:40
  Speaker 2: I've been looking at those veins since I've met you, right,
• 3:43
  Speaker 2: and you know these little bulbs.
• 3:45
  Speaker 1: Yeah, and now we just thought it was like a
• 3:47
  Speaker 1: sign of strength, that I must just be really fast
• 3:49
  Speaker 1: and I work out, you know, plenty and run plenty.
• 3:51
  Speaker 1: But it turns out, you know, you have a breakdown
• 3:54
  Speaker 1: in the walls of the veins and they expand. Your
• 3:57
  Speaker 1: skin can't keep them nice and tight, so they actually
• 3:59
  Speaker 1: quit work it. They some doctors think, including our doctor,
• 4:05
  Speaker 1: there could be a cause of some of my cramping
• 4:07
  Speaker 1: that I have in my left leg when I do
• 4:10
  Speaker 1: long runs. So I tried compression stockings to try to
• 4:13
  Speaker 1: fix it. Didn't seem to fix it, so we went
• 4:15
  Speaker 1: to the route of removing them. Two things I want
• 4:18
  Speaker 1: to say about it. One, when you get them removed,
• 4:21
  Speaker 1: they offer you you can take an anxiety pill, like
• 4:23
  Speaker 1: a Prozac or something. I think is that what they
• 4:26
  Speaker 1: give you?
• 4:26
  Speaker 2: I think that what it is. But okay, they probably
• 4:29
  Speaker 2: give you something really quick acting at a van or something.
• 4:33
  Speaker 1: Well, I want to say it was prozac. Is that
• 4:36
  Speaker 1: not anti anxiety?
• 4:37
  Speaker 2: Anyways, It's not a thing you take right for right now.
• 4:41
  Speaker 1: Okay, yeah, maybe maybe they maybe you take an hour
• 4:45
  Speaker 1: or fifty percent of the people decide to take it,
• 4:47
  Speaker 1: fifty percent don't.
• 4:47
  Speaker 4: I didn't.
• 4:48
  Speaker 1: They pumped me full of local anesthetic, about three hundred
• 4:52
  Speaker 1: milli liters of it, which is a lot, like so
• 4:54
  Speaker 1: much that you just feel it dripping all over your
• 4:56
  Speaker 1: legs when he starts cutting and pulling. So the ablation,
• 5:01
  Speaker 1: he just goes in there with a catheter and basically
• 5:04
  Speaker 1: burns and kills the greater sapnous vein. Then he goes
• 5:08
  Speaker 1: in with little I didn't get to watch. They wouldn't
• 5:11
  Speaker 1: let me watch. But he would cut and pull out
• 5:13
  Speaker 1: the actual veins that were bulging out, the ones you've
• 5:15
  Speaker 1: been looking at.
• 5:16
  Speaker 2: Why couldn't you watch?
• 5:18
  Speaker 1: They just recommend against it because it's just too intense.
• 5:21
  Speaker 2: I guess. Yeah, they didn't let me watch. My uh
• 5:23
  Speaker 2: vast sctmy.
• 5:25
  Speaker 1: Oh, I didn't ask about that one.
• 5:28
  Speaker 2: Yeah, go on.
• 5:30
  Speaker 1: But when he's when he was pulling to get those
• 5:35
  Speaker 1: veins to pop, let me see your arm, your try step,
• 5:38
  Speaker 1: I need to pop them out more like you can
• 5:42
  Speaker 1: feel that, Yeah, and then all of a sudden.
• 5:43
  Speaker 5: It go.
• 5:45
  Speaker 1: Yeah, and he did that about thirty times and you
• 5:48
  Speaker 1: just show us some gross pictures. Yeah, so that was interesting.
• 5:51
  Speaker 1: Part number one. Here are the photos of what he
• 5:56
  Speaker 1: took out of me. It's actually a little video.
• 5:59
  Speaker 2: Wo see we were are people within our own organization
• 6:03
  Speaker 2: advises to not show these photos.
• 6:06
  Speaker 6: The lane branch is up top.
• 6:08
  Speaker 2: Here and then it's like a living your leg YOHNI. Yeah,
• 6:13
  Speaker 2: you can catch big old perch on that man.
• 6:15
  Speaker 1: Oh guaranteed branches if you look close. I felt like
• 6:21
  Speaker 1: the closest thing that I said that they were reminding
• 6:25
  Speaker 1: me of was Hawkcaser. If you want to make some
• 6:29
  Speaker 1: really really small sausages, you could with with my uh,
• 6:34
  Speaker 1: with my little Vericos mains.
• 6:35
  Speaker 4: And how you feel now all that's out of your leg?
• 6:37
  Speaker 1: Yeah, I'm severely bruised right now. The inside of my
• 6:40
  Speaker 1: leg is we got a little yellow purple, But otherwise
• 6:46
  Speaker 1: I'm cleared. I'm going backpacking tomorrow afternoon. Good for you, Ray.
• 6:50
  Speaker 4: Rip power of Western medicine really quick.
• 6:53
  Speaker 7: We've got some people debating whether or not this is
• 6:55
  Speaker 7: truly live. So uh, Tom, Tom, the go look at
• 6:59
  Speaker 7: the damn dead bear. Well, some people don't live. I'm
• 7:04
  Speaker 7: touching this scump Tom from my space I guess, well
• 7:07
  Speaker 7: believe it's a life of Randall passed his head and
• 7:09
  Speaker 7: rubs his belly.
• 7:11
  Speaker 8: Tom, he's a skeptic. All right, we're going down people
• 7:14
  Speaker 8: what they want? Okay, We're going down to Heather du
• 7:17
  Speaker 8: Ville head. We're gonna We're gonna visit Heather du Ville
• 7:19
  Speaker 8: smoke House, which is the coolest damn smoke house on
• 7:21
  Speaker 8: the planet. If you father Heath, if you follow Heather
• 7:23
  Speaker 8: on Instagram, it's at a K moosey So a K
• 7:27
  Speaker 8: m o O s I E when they say smoke
• 7:31
  Speaker 8: when she says smokehouse, it's a smoke house.
• 7:33
  Speaker 4: It's not some little smoker. Heather, what's up?
• 7:37
  Speaker 9: Good morning? I hope I have good enough service out here.
• 7:42
  Speaker 9: And also we're gonna be talking about food following the
• 7:46
  Speaker 9: Vericos vein.
• 7:47
  Speaker 3: And segment place.
• 7:50
  Speaker 2: Yeah, you got smoke those veins, Okay, so walk us
• 7:55
  Speaker 2: through what you got, Heather. I want I want to
• 7:56
  Speaker 2: see I want to see the smokehouse.
• 7:58
  Speaker 9: Okay, So I'm joining you from my smokehouse. It sits
• 8:03
  Speaker 9: on flingt Anie, good job. Steve Flinkett actually means people
• 8:10
  Speaker 9: of the tides. That's the name of my tribe. And
• 8:13
  Speaker 9: Annie means land, So I'm here on our ancestral homelands,
• 8:18
  Speaker 9: and it's only fitting that I'm going.
• 8:20
  Speaker 10: To show you.
• 8:23
  Speaker 1: That on a map.
• 8:25
  Speaker 9: Uh flingett Annie spans a distance of all of southeast Alaska,
• 8:30
  Speaker 9: so all of southeast is our traditional homelands. But I'm
• 8:33
  Speaker 9: located what is now called Prince of Wales Island in Craig.
• 8:38
  Speaker 9: This is the outside of my smokehouse. Red cedar steaks
• 8:48
  Speaker 9: for the roof, and you could hopefully you can see
• 8:52
  Speaker 9: there's a copper ridge cap which reaches out and keeps
• 8:58
  Speaker 9: any moss I'm growing on the roof, so hopefully it'll
• 9:03
  Speaker 9: last a really long time. Uh Steve, you'd appreciate this.
• 9:08
  Speaker 9: I have my fish draining basket, which I beach combed.
• 9:12
  Speaker 9: A lot of these things float over from overseas.
• 9:16
  Speaker 2: You stole my beach comb fish basket, it would be at.
• 9:21
  Speaker 10: The fish shaft.
• 9:24
  Speaker 9: And yeah, here's the outside. We actually have some fish
• 9:27
  Speaker 9: that I'm going to be smoking soon, and you could
• 9:30
  Speaker 9: see the spruce stick set up here. We hang the
• 9:34
  Speaker 9: fish strips over spruce sticks because they're strong, they can
• 9:38
  Speaker 9: hold a lot of weight and they don't affect the
• 9:41
  Speaker 9: taste of your fish like cedar stick wood and let
• 9:46
  Speaker 9: me show you the inside.
• 9:47
  Speaker 2: Oh yeah, fascinating.
• 9:50
  Speaker 1: What's heather? What's the most common fish that you're going
• 9:53
  Speaker 1: to smoke in this thing?
• 9:56
  Speaker 9: It depends on the season, so we we do smoke,
• 10:00
  Speaker 9: you know. We start the season with king salmon and
• 10:04
  Speaker 9: then saky and right now it's co host season, so yeah,
• 10:09
  Speaker 9: and then in the fall we smoke deer seal meat.
• 10:13
  Speaker 9: And this is a cold smoking method, so it's different
• 10:15
  Speaker 9: from what some people might be familiar with, which is
• 10:19
  Speaker 9: a mostly hot smoking. So I have a fire pit
• 10:23
  Speaker 9: in the ground. It's actually a truck rip that my
• 10:29
  Speaker 9: cousin gave me. It's covered with a tin and the
• 10:33
  Speaker 9: tin is perfectly bent here. It took about three tries
• 10:37
  Speaker 9: to get the perfect bend in that tin. So just
• 10:40
  Speaker 9: the smoke will come out and it won't heat up
• 10:44
  Speaker 9: the smokehouse and cook the fish because we don't want
• 10:47
  Speaker 9: it to be cooked. And I have a shelf here
• 10:52
  Speaker 9: with a fan that oscillates, so that'll rotate the smoke,
• 10:57
  Speaker 9: and a cat track here because some salmon types are softer,
• 11:01
  Speaker 9: so they're more prone to fall off the stick, like
• 11:03
  Speaker 9: cose pretty soft, but skey, it's a little firmer, and
• 11:09
  Speaker 9: then you could see the belly pieces here. I cut
• 11:12
  Speaker 9: in doubles, and typically the firmer fish like sake, we'd
• 11:18
  Speaker 9: cut all the strips in doubles so you can fit
• 11:21
  Speaker 9: twice as many fish in your smokehouse. But since this
• 11:25
  Speaker 9: is coho, I cut the rest in singles, make them
• 11:29
  Speaker 9: a little bit stronger so they don't fall. And then
• 11:32
  Speaker 9: I have the backbone here and also the heads, so
• 11:37
  Speaker 9: I split the heads. And after these are cold smoked,
• 11:42
  Speaker 9: they can be baked or boiled. And this cartilage here
• 11:45
  Speaker 9: in the nose, it'll get soft. It's really good to
• 11:49
  Speaker 9: eat baked or make boiled fish head soup topped with seaweed.
• 11:55
  Speaker 9: So we kind of follow three Golden rules, which is
• 11:59
  Speaker 9: only take what you need, use as much of what
• 12:02
  Speaker 9: you take as possible, and then share more than what
• 12:06
  Speaker 9: you keep. So I'll be sharing this with elders and
• 12:09
  Speaker 9: friends and family. You can see I have a bunch
• 12:13
  Speaker 9: of older stacked up here, dried, and I'm getting ready
• 12:18
  Speaker 9: to light the fire soon, but I didn't want to
• 12:20
  Speaker 9: do that and smoke you guys out.
• 12:25
  Speaker 2: Heather Man, Sorry, it looks like we just lost Heather
• 12:27
  Speaker 2: on how she accidentally Oh, she's back. Oh Heather, you
• 12:32
  Speaker 2: cut out for a minute. But man, I really appreciate
• 12:35
  Speaker 2: the tour. It was awesome people that are watching now.
• 12:39
  Speaker 2: We recorded a podcast, a regular podcast that'll be coming
• 12:43
  Speaker 2: out with Heather, where we spend a lot of time
• 12:46
  Speaker 2: talking about her culture and and and I'll tell you
• 12:50
  Speaker 2: that experience of meeting Heather and talking to Heather h
• 12:56
  Speaker 2: really has caused me to rethink so many things things
• 13:00
  Speaker 2: uh her Heather's view and formed by her culture on
• 13:05
  Speaker 2: like just resource extraction, resource utilization has has like caused
• 13:12
  Speaker 2: me to do a bunch of soul searching and face
• 13:14
  Speaker 2: up to the reality that her culture is just cooler
• 13:17
  Speaker 2: than ours. It's just it's like she's explained this when
• 13:21
  Speaker 2: when this podcast comes out with Heather, she's explained this
• 13:23
  Speaker 2: thing of when when when setting halibate hooks, they set
• 13:28
  Speaker 2: hooks in pairs and you invite the hooks to compete
• 13:35
  Speaker 2: and you send the hook down saying your your friend
• 13:39
  Speaker 2: is coming to fight you. It's just like it just
• 13:43
  Speaker 2: it's like, man, just invited me to consider this whole
• 13:47
  Speaker 2: way of just viewing the people around you, viewing the
• 13:51
  Speaker 2: material goods around you, inviting like life and vibrancy into
• 13:56
  Speaker 2: the things you do in the outdoors. Just very impactful.
• 13:59
  Speaker 2: And Heather, thanks so much. We will talk to you
• 14:01
  Speaker 2: very soon. And thanks for a tour to smoke House.
• 14:06
  Speaker 2: All right, bye bye. You got it.
• 14:07
  Speaker 4: You're gonna be a regular on Live.
• 14:12
  Speaker 1: This this sets us up for a much better segue.
• 14:17
  Speaker 3: Than the medical waste to uh smoking fish.
• 14:20
  Speaker 2: Yes, yes, okay, uh Johny, we're gonna go into that.
• 14:23
  Speaker 2: We're gonna go into meat Eater Menu and we're gonna
• 14:25
  Speaker 2: talk about what's cooking right now.
• 14:28
  Speaker 11: Ready, Hey, sword wrap may taste like punkin pine, but
• 14:33
  Speaker 11: I never know because I wouldn't eat the.
• 14:34
  Speaker 2: Filter money, mamma.
• 14:39
  Speaker 1: That's right, Meet Eater Menu. We're gonna talk about what
• 14:41
  Speaker 1: we've been cooking lately, what we're planning to cook, what's
• 14:43
  Speaker 1: in the freezer, what we pulled out of the freezer,
• 14:45
  Speaker 1: et cetera. I brought two things. It's kind of like
• 14:48
  Speaker 1: a show and tell I did where I have been.
• 14:51
  Speaker 1: I did a It was actually during our super hot
• 14:53
  Speaker 1: spell that we had. This is when this project started,
• 14:56
  Speaker 1: like two weeks ago, and we had one of those
• 14:58
  Speaker 1: you know, week long spells of nearly a hundred degrees.
• 15:00
  Speaker 4: I missed the whole thing freezing as.
• 15:04
  Speaker 6: Well.
• 15:05
  Speaker 1: I thought what better thing to do than do a
• 15:07
  Speaker 1: freezer clean out? Yep, right, so I pulled my freezers
• 15:10
  Speaker 1: out of the garage, got him like out into the sun,
• 15:12
  Speaker 1: because you.
• 15:13
  Speaker 2: Knew everything was just gonna get cry out.
• 15:15
  Speaker 1: Oh yeah, exactly Like once I pulled the meat and
• 15:18
  Speaker 1: just put it in coolers and left it in the
• 15:19
  Speaker 1: cold spot in the garage, and the freezers came out
• 15:21
  Speaker 1: into a hundred degree he I mean, you could just
• 15:23
  Speaker 1: watch the ice melt, and plus it was comfortable to
• 15:26
  Speaker 1: stand in front of the freezer. That led me to going,
• 15:29
  Speaker 1: holy shit, do I have a bunch of meat still
• 15:31
  Speaker 1: that needs to get processed and eaten? And thought, man,
• 15:34
  Speaker 1: let's do a giant batch of jerky. H Carlt Henderson
• 15:37
  Speaker 1: for a recipe, he told me a new one he's
• 15:39
  Speaker 1: been doing is just marinating his meat strips in sweet
• 15:44
  Speaker 1: chili tie sauce. Comes out good. I didn't go that round,
• 15:47
  Speaker 1: just that, just that he.
• 15:49
  Speaker 2: Is a little sharkootree fellow.
• 15:51
  Speaker 9: Man.
• 15:52
  Speaker 1: I know someone yesterday asked me, why would you call
• 15:54
  Speaker 1: Brody about jerky? And I go, man, look at his Instagram.
• 15:57
  Speaker 1: There's nobody that posts about more jerky than Brody.
• 16:00
  Speaker 2: Balder in Hell, but like really good on sharkutr. Yeah.
• 16:05
  Speaker 1: So I went to the new Meter out Door Cookbook
• 16:10
  Speaker 1: and went to Kola ancho jerky. Now this holds true
• 16:14
  Speaker 1: for both of the things I'm going to talk about,
• 16:16
  Speaker 1: is that this is like an outdoor smoker jerky recipe.
• 16:22
  Speaker 1: But I don't have a smoker. Yeah, so I just
• 16:26
  Speaker 1: did the recipe and just put it into my dehydrator.
• 16:28
  Speaker 1: Worked just fine. I also didn't have any ancho chili
• 16:31
  Speaker 1: powder kicking around, but what I did have was Kashmiri
• 16:35
  Speaker 1: chili powder. So followed the recipe as is otherwise, but
• 16:39
  Speaker 1: just used the Kashmiri chili instead of it. And you
• 16:42
  Speaker 1: want to try it chunk please, Randall.
• 16:45
  Speaker 3: Yeah, I didn't get any. Yesterday.
• 16:47
  Speaker 2: We were talking about jerky the ore day and I
• 16:49
  Speaker 2: was reminiscent of how we used to make it when
• 16:51
  Speaker 2: I was young.
• 16:51
  Speaker 4: Is no one trimmed it good?
• 16:53
  Speaker 1: Oh?
• 16:53
  Speaker 2: Yeah, sure, and you'd work up a nice first off,
• 16:58
  Speaker 2: we wouldn't trim it good. And then my dad took
• 17:00
  Speaker 2: the dryer motor out of a dryer a dishwasher and
• 17:06
  Speaker 2: made a big plywood box and it was powered by
• 17:09
  Speaker 2: that that thing's still sit in my mom's house, a
• 17:11
  Speaker 2: big huge thing, seven eight racks, and it powered by
• 17:14
  Speaker 2: a dishwashing yeah, with a heating elmet from a dryer
• 17:17
  Speaker 2: in there. And we would not trim it right. And
• 17:19
  Speaker 2: I associate jerky with you eat the jerky and then
• 17:22
  Speaker 2: you have a cut and you can chew that cud
• 17:24
  Speaker 2: for hours. It's that little gob of all the connective
• 17:28
  Speaker 2: tissue and eventually you can take it apart and losh
• 17:32
  Speaker 2: your teeth, wash your teeth with a little cud, or
• 17:35
  Speaker 2: just spit the cut out like and I used to
• 17:37
  Speaker 2: use viewed as a negative, but I missed that cut.
• 17:40
  Speaker 1: I like the teeth floss in part guaranteed if any
• 17:43
  Speaker 1: meat I eat anymore afterwards, I'm going, man, I wish
• 17:46
  Speaker 1: I had some floss or you know, nice toothpick or something. Well,
• 17:51
  Speaker 1: what's cool about this racipal I like to mention is
• 17:53
  Speaker 1: that the anchoed chili dust or whatever chili dust you
• 17:58
  Speaker 1: decide to put on, happens after marinating process. So you
• 18:01
  Speaker 1: like lay out all the meat and then you dust
• 18:03
  Speaker 1: it with a garlic and chili dust thing. So my
• 18:07
  Speaker 1: kids were like, uh uh, we don't want any of
• 18:10
  Speaker 1: that spicy shit. So I just did half of it
• 18:12
  Speaker 1: with just marinated and it's basically like a souped up
• 18:16
  Speaker 1: coca cola that you're marinating it in and without the dust.
• 18:21
  Speaker 1: It's just like a sweet basic jerky that the kids love.
• 18:25
  Speaker 1: And then I have half of it. It's more like this,
• 18:27
  Speaker 1: which is not extremely spicy, but just a little sweet heat.
• 18:31
  Speaker 6: It's nice.
• 18:33
  Speaker 1: But speaking of the tendony stuff, I have gone to
• 18:38
  Speaker 1: only using my nice hole cut muscles, chunks for this,
• 18:43
  Speaker 1: top rounds, bottom rounds, surloins, all that kind of stuff
• 18:47
  Speaker 1: for my jerky because anymore, anytime I do stew, I'm
• 18:51
  Speaker 1: a neck and shank guy for the stew meat.
• 18:57
  Speaker 4: You know where you're a little bit wrong.
• 18:58
  Speaker 1: You like to grind it.
• 19:00
  Speaker 4: You're a little bit wrong. You know what the clod is?
• 19:02
  Speaker 2: Yeah, Like if you folks at home or picture in
• 19:06
  Speaker 2: a shoulder blade, I wish I had a scapulo.
• 19:09
  Speaker 1: You think we'd have one in here?
• 19:11
  Speaker 2: One thing not in here, the clod, Like you know,
• 19:13
  Speaker 2: the scapula has that little ridge that runs on the outside.
• 19:16
  Speaker 4: The clod lays in there.
• 19:17
  Speaker 2: It's like if God didn't want you to make jerky,
• 19:20
  Speaker 2: he wouldn't have put that little clod on there. That
• 19:24
  Speaker 2: is a good jerky cut.
• 19:25
  Speaker 1: Yeah, but it's also an excellent cut if you take
• 19:28
  Speaker 1: out that that there's a there's a literally a whole
• 19:32
  Speaker 1: thick flap of silver skin that runs through the middle
• 19:35
  Speaker 1: of it.
• 19:35
  Speaker 2: Yep.
• 19:35
  Speaker 1: If you filay it like a fish and get that
• 19:37
  Speaker 1: out of there and just grill that, it's an extremely
• 19:40
  Speaker 1: good cut of meat.
• 19:41
  Speaker 2: Yeah, I gotcha.
• 19:43
  Speaker 7: Well, we we had a discussion about nepotism a few
• 19:45
  Speaker 7: weeks ago on Trivia. Speaking of Spencer, Newhart is asking,
• 19:48
  Speaker 7: I thought we pull him up. Stephen Randall rate the
• 19:50
  Speaker 7: jerky on a scale from one to ten.
• 19:52
  Speaker 4: Mmm, oh six, okay, little chewie, little chewy it is
• 19:57
  Speaker 4: ten good.
• 19:58
  Speaker 2: Tens ten's good.
• 19:59
  Speaker 9: Oka.
• 20:00
  Speaker 3: Uh, I'll do a seven.
• 20:03
  Speaker 1: Thanks Randall.
• 20:04
  Speaker 4: You had it's good.
• 20:06
  Speaker 3: No, it's good. The flavor.
• 20:07
  Speaker 4: I'm not here to fluff.
• 20:08
  Speaker 2: This guy up.
• 20:09
  Speaker 1: Spencer tried it yesterday and said he liked the dryness
• 20:12
  Speaker 1: because he thinks that he gets a lot of jerky
• 20:14
  Speaker 1: that is not dry enough, which, sure it might chew better,
• 20:18
  Speaker 1: but it has ship for preservation. Yeah, like this jerky
• 20:22
  Speaker 1: you could ride. It can ride in your pack. Probably
• 20:24
  Speaker 1: all fall not gonna be a problem.
• 20:26
  Speaker 2: That's why I like a real jerky, A real jerky.
• 20:30
  Speaker 2: If you want to talk about a ten, you gotta
• 20:32
  Speaker 2: get Jesse Griffiths jerky. That's ten.
• 20:36
  Speaker 1: I'll call him next time. Everything else falls next recipe got.
• 20:43
  Speaker 3: Uh, I've got last night's dinner, which was Are.
• 20:47
  Speaker 2: We gonna see it?
• 20:49
  Speaker 3: I believe so, Phil, Oh, yeah, so this.
• 20:52
  Speaker 2: Is a you poached that out last night?
• 20:55
  Speaker 3: No, I wish Uh this is last Falls bull. I
• 21:00
  Speaker 3: guess this past Falls Bowl. So in October we're just
• 21:02
  Speaker 3: finishing him up. And uh had some steaks in the
• 21:07
  Speaker 3: Sioux vid did a little butter and uh, oh, there's
• 21:11
  Speaker 3: a nice plating. We did a little butter and some
• 21:14
  Speaker 3: herbs and uh some of that savory seasoning from mamafuku.
• 21:18
  Speaker 1: Oh that stuff's good.
• 21:20
  Speaker 3: And then uh patted a dry, added a little more
• 21:24
  Speaker 3: of that seasoning, threw it on the grill at like
• 21:26
  Speaker 3: five hundred and uh just for like a minute or two,
• 21:29
  Speaker 3: and then slice it up. Got some broccolini there, local,
• 21:31
  Speaker 3: I think and saw.
• 21:34
  Speaker 1: Tell me what credit was again?
• 21:36
  Speaker 3: I think it was. I think it was just like
• 21:37
  Speaker 3: a top rown Okay, yeah, how long was like in
• 21:40
  Speaker 3: like the last two packages labeled steak.
• 21:43
  Speaker 2: When do you say we You mean you and missus
• 21:44
  Speaker 2: doctor Randall.
• 21:46
  Speaker 3: Yes, yes, she set up the soux v'd before she
• 21:49
  Speaker 3: left for work, and then I did the rest when
• 21:51
  Speaker 3: I got home.
• 21:52
  Speaker 4: You know.
• 21:52
  Speaker 2: You know what made me feel so uh kind of
• 21:56
  Speaker 2: put in my place is we had yeah not yah
• 22:00
  Speaker 2: yang but yeah yang. Huh what is it? Oh vong? Okay,
• 22:09
  Speaker 2: not yah yang, yeah vong. I'm pissing every munk dude
• 22:13
  Speaker 2: off on the planet right now. Apologies of the mung community,
• 22:17
  Speaker 2: but y'all's names sound the same, so uh much apology.
• 22:22
  Speaker 2: He ate dinner at my house. We're having dinner at
• 22:24
  Speaker 2: my house and I was talking about sue V and
• 22:27
  Speaker 2: he's like, he's like, hello, you know the year two
• 22:31
  Speaker 2: thousand once is technique back? I had no idea. Yeah,
• 22:37
  Speaker 2: he's it's dated. Dated. Chefs have moved on, so convenient.
• 22:43
  Speaker 4: Chefs have moved down. Now here are you good?
• 22:45
  Speaker 9: On?
• 22:46
  Speaker 2: App?
• 22:46
  Speaker 4: I am so you and the missus adahole elk in
• 22:49
  Speaker 4: the year.
• 22:50
  Speaker 2: That's great.
• 22:51
  Speaker 3: Well, we still have a bit of uh you dogs
• 22:53
  Speaker 3: left Yeah, I said dogs a little bit.
• 22:56
  Speaker 2: They eat a little bit, but and you shared some
• 22:58
  Speaker 2: with people.
• 22:58
  Speaker 3: We run through the stakes really quick. No, we didn't
• 23:01
  Speaker 3: share any really.
• 23:02
  Speaker 2: Really, you didn't follow Heather's things share.
• 23:04
  Speaker 3: I know, I think I could benefit from including more
• 23:08
  Speaker 3: worldviews in my approach to life.
• 23:09
  Speaker 2: Well have you read well? But listen?
• 23:11
  Speaker 1: That is like a tricky thing, I think for sort
• 23:15
  Speaker 1: of the American hunter, because you know, you could say
• 23:18
  Speaker 1: you share it when you do hunters for the hungry programs, And.
• 23:21
  Speaker 2: I'm not talking about that kind of sharing. Hand delivering
• 23:25
  Speaker 2: recipe ready, hand delivering recipe ready finished stuff for people's enjoyment,
• 23:31
  Speaker 2: not talking about trying to get something off my get
• 23:33
  Speaker 2: it off my hands.
• 23:35
  Speaker 1: I know it's two different things, but there's obviously a
• 23:37
  Speaker 1: gray area in there, and I just think that it's great.
• 23:40
  Speaker 1: I was also very happy to hear her talk about that,
• 23:44
  Speaker 1: and uh, you know, I like to give it all
• 23:46
  Speaker 1: a lot away myself, and I do it more for
• 23:49
  Speaker 1: the reasons that you know that you would give it away.
• 23:51
  Speaker 1: But sometimes I do feel a little back because I'm like, man,
• 23:54
  Speaker 1: maybe just me and my family should be eating everything
• 23:57
  Speaker 1: we harvested.
• 23:58
  Speaker 2: I gift out recipe ready premium cuts to people I
• 24:03
  Speaker 2: care about and love and my neighbors, not that I
• 24:05
  Speaker 2: don't care about love them, but I just like to
• 24:07
  Speaker 2: generate neighborly good Yeah, as my neighbors, and there's reciprocity.
• 24:13
  Speaker 3: Knowing the love that you include. I feel a lot
• 24:15
  Speaker 3: different about the red snapper that you gave me.
• 24:17
  Speaker 2: I gave him.
• 24:18
  Speaker 4: Did I give you like some old rotten red snapper?
• 24:20
  Speaker 2: Or I give you a flay?
• 24:22
  Speaker 3: Gave me a couple flays?
• 24:23
  Speaker 1: Speaking of people we love.
• 24:26
  Speaker 2: Go ahead, I haven't done my thing.
• 24:29
  Speaker 1: Phil's gonna do the thing. It was my job to
• 24:31
  Speaker 1: do the thing.
• 24:32
  Speaker 4: No, I haven't done.
• 24:33
  Speaker 2: I wanted to. Phil hasn't showed my picture. Oh yeah,
• 24:36
  Speaker 2: as further outvotes that were live. That's my deep fryer
• 24:39
  Speaker 2: right now, and flip if you went to my house
• 24:42
  Speaker 2: and dug in my fridge, that's my fridge right now.
• 24:44
  Speaker 2: That's my daughter's turkey breast and a little light brine
• 24:49
  Speaker 2: on the left for tonight's dinner. That's a big tub
• 24:52
  Speaker 2: of my garden potatoes, which I'm giving a soak right
• 24:56
  Speaker 2: now to get someone to start out, because we're gonna
• 24:58
  Speaker 2: fry him tonight when my buddy Tony and his family
• 25:00
  Speaker 2: come over for dinner, my kids the yard night where
• 25:05
  Speaker 2: we're digging potatoes and my kids there night tried to
• 25:07
  Speaker 2: invent this dish they said is a thing from McDonald's.
• 25:11
  Speaker 2: They took the potatoes, boiled Yukon gold potatoes, made mashed
• 25:18
  Speaker 2: potatoes with them, rolled those mashed potatoes into a ball.
• 25:22
  Speaker 2: I don't think this is at McDonald's, but they think
• 25:24
  Speaker 2: it is. Rolled those potatoes into a ball, then rolled
• 25:28
  Speaker 2: that ball of mashed potatoes in panco and then drop them.
• 25:33
  Speaker 2: Can go back to the deep fryer, drop them, and
• 25:38
  Speaker 2: that bad mother liquor right there.
• 25:41
  Speaker 1: What they think they're making is a breakfast hash brown
• 25:44
  Speaker 1: at McDonald's.
• 25:45
  Speaker 10: I know.
• 25:45
  Speaker 2: I tried to explain it's different than that, but I
• 25:48
  Speaker 2: haven't got to the punchline yet.
• 25:49
  Speaker 3: Yeah.
• 25:49
  Speaker 2: First off, that table that that deep friar is sitting on.
• 25:52
  Speaker 2: Me and my old man cut those trees down and
• 25:54
  Speaker 2: had that lumbrell milled, and after he died, I made
• 25:56
  Speaker 2: that table out of it. Now, the thing is, they
• 25:59
  Speaker 2: put this thing they made in air, and it's so funny.
• 26:02
  Speaker 2: They went out and lifted the basket up. Guess what
• 26:04
  Speaker 2: was in the basket?
• 26:07
  Speaker 3: A mouse?
• 26:08
  Speaker 2: Nothing? All that potato dissolved. They lift the basket out
• 26:16
  Speaker 2: and it was like it took them a minute to
• 26:17
  Speaker 2: register they thought someone had come and taken their stuff.
• 26:21
  Speaker 2: It just dissolved. The basket came out empty and we
• 26:25
  Speaker 2: had to go strain all the oil and it was
• 26:27
  Speaker 2: just like, yeah, they ate some of the junk they
• 26:30
  Speaker 2: found in the bottom. Later when we strained oil like McDonald's,
• 26:33
  Speaker 2: it evaporated.
• 26:36
  Speaker 1: Couldn't take the heat.
• 26:37
  Speaker 2: No, okay, moving on tattoos. I regret? Is Chester joining
• 26:43
  Speaker 2: us or not?
• 26:44
  Speaker 6: Yeah?
• 26:44
  Speaker 1: He is?
• 26:45
  Speaker 2: Chester? Can we Chester?
• 26:49
  Speaker 1: There is?
• 26:49
  Speaker 2: How do I get it up?
• 26:50
  Speaker 9: There?
• 26:50
  Speaker 2: There is Chester, Twbury where you're at.
• 26:52
  Speaker 10: I'm sitting here in Wisconsin.
• 26:54
  Speaker 5: I was actually just listening to all your food makes
• 26:57
  Speaker 5: me pretty hungry.
• 27:00
  Speaker 2: Husting's going in Wisconsin? Chester tell us the story of
• 27:02
  Speaker 2: the tattoo you regret. Because here's just a reminder to people.
• 27:05
  Speaker 2: What we want to do is this is gonna be
• 27:06
  Speaker 2: a recurring segment. We're gonna be joined by people from
• 27:08
  Speaker 2: around the country who have a hunting and fishing tattoo
• 27:12
  Speaker 2: they regret, and we're gonna start with holding up. We're
• 27:15
  Speaker 2: gonna start with Chester's. Chester tell us the story of
• 27:18
  Speaker 2: how you thought it was a good idea and what
• 27:20
  Speaker 2: you had in mind when you had a man's scrolledum
• 27:24
  Speaker 2: tattooed on your arm.
• 27:28
  Speaker 5: Well, let me tell you it wasn't supposed to be.
• 27:33
  Speaker 10: A man scrolled them.
• 27:34
  Speaker 5: Danielle, my wife and I were in Hawaii on a
• 27:37
  Speaker 5: little honeymoon type deal and we ended up having a
• 27:42
  Speaker 5: few too many my ties or pina coladas. We decided
• 27:48
  Speaker 5: we should go get some tattoos. So we walk in
• 27:51
  Speaker 5: this very tourist kind of trap tattoo establishment and I
• 27:57
  Speaker 5: kind of pulled up a t additional spadefly that's what
• 28:02
  Speaker 5: that's what this is supposed to be right here, mm hmm.
• 28:06
  Speaker 5: And my wife got a wave and I got this
• 28:10
  Speaker 5: and it was incredibly expensive for what it is. They
• 28:13
  Speaker 5: knew some suckers. How much they knew we were suckers
• 28:17
  Speaker 5: when we walked in the door. I don't know, I
• 28:19
  Speaker 5: can't remember, but for like a couple of lines, I
• 28:22
  Speaker 5: want to say it was like almost four hundred dollars.
• 28:28
  Speaker 2: Yeah, that's probably what I paid for a vast ectomy.
• 28:36
  Speaker 2: You know what you need to do. I just added
• 28:37
  Speaker 2: some little lines. You need to get go and get
• 28:41
  Speaker 2: little can you see it good?
• 28:43
  Speaker 10: I can see it? That's bad?
• 28:45
  Speaker 2: Get little little pube Linds on there.
• 28:49
  Speaker 3: So do you think Chester when when did you first
• 28:52
  Speaker 3: realize that you'd you'd gotten a bad tattoo?
• 28:56
  Speaker 5: Look, I just want to clarify, I don't think it's
• 28:58
  Speaker 5: that bad.
• 29:00
  Speaker 10: No, it's not right.
• 29:01
  Speaker 2: It's just we're trying to launch the segment, so we
• 29:04
  Speaker 2: need to act like it's worse than it is. So
• 29:05
  Speaker 2: people with really bad hunting fishing tattoos come in. So
• 29:08
  Speaker 2: it's like, I'm sorry, but we need to bill it
• 29:11
  Speaker 2: as bad.
• 29:12
  Speaker 5: It well, you know, at the right angle, it is bad.
• 29:15
  Speaker 5: That's the first thing.
• 29:18
  Speaker 1: Do you regret it?
• 29:20
  Speaker 10: Do I regret it? I regret the price.
• 29:26
  Speaker 2: You wish you had your four hundred bucks back you
• 29:28
  Speaker 2: could put it in the bitcoin.
• 29:30
  Speaker 5: Yeah, I think I wish I would have had that
• 29:32
  Speaker 5: four hundred bucks back, And I would like to think
• 29:34
  Speaker 5: about the next tattoo I get a little bit more So,
• 29:38
  Speaker 5: more of the story is think about it a little
• 29:42
  Speaker 5: bit before you get something permanently on your body.
• 29:46
  Speaker 2: Did you ever occurred to me did you hear the
• 29:48
  Speaker 2: Chris Danny did Were you here for the Chris Danny episode.
• 29:51
  Speaker 10: Of the podcast? Yeah, I loved it.
• 29:53
  Speaker 2: Yeah, where Chris Danny explained he's gotta he wears short
• 29:56
  Speaker 2: sleeved shirts and so he had an Ace of Spades
• 29:59
  Speaker 2: tattoos Dude high on his arm because he always wanted
• 30:02
  Speaker 2: to have an ace up his sleep. He went where
• 30:05
  Speaker 2: the homeless guy he met who at the last minute
• 30:08
  Speaker 2: decided to get his ace on his face, even though
• 30:12
  Speaker 2: it was inspired by a discussion to get an ace
• 30:14
  Speaker 2: up his sleeve. Yeap, Yeah, So you gotta think about
• 30:17
  Speaker 2: this kind of stuff you do.
• 30:18
  Speaker 10: You definitely do, Phil.
• 30:20
  Speaker 2: Where do people send in hunting fishing tattoos they regret?
• 30:22
  Speaker 4: I got one.
• 30:23
  Speaker 2: I still haven't got but I'm gonna get it, and
• 30:25
  Speaker 2: then in a couple of years, I'm gonna do how
• 30:26
  Speaker 2: I regret it, which is my Turkey super Slam.
• 30:30
  Speaker 1: Yeah.
• 30:31
  Speaker 7: You've been talking about this super Slam tattoo for years now.
• 30:34
  Speaker 2: Yep. I want it to happen. I'm gonna get it,
• 30:38
  Speaker 2: and then I'm gonna come on and talk about how
• 30:39
  Speaker 2: I shouldn't have gotten.
• 30:40
  Speaker 3: We could do a tattoo you regret. Live in the studio, Karin.
• 30:45
  Speaker 2: Do you got an email address yet?
• 30:46
  Speaker 6: We do?
• 30:47
  Speaker 1: Oh?
• 30:47
  Speaker 2: Sorry, let me radio if you have a hunting fish
• 30:51
  Speaker 2: and tattoo you regret and you want to come on
• 30:53
  Speaker 2: the show and show us about it and have us
• 30:54
  Speaker 2: help you try to problem solve it, send send a
• 30:59
  Speaker 2: message to to us at radio at the meat eater
• 31:04
  Speaker 2: dot com. So our A d I O at the
• 31:06
  Speaker 2: meat eater dot com Chester. Thanks for joining man and
• 31:09
  Speaker 2: thanks for being the foil to help us launch our segment.
• 31:11
  Speaker 10: Buddy, Yeah, no problem.
• 31:13
  Speaker 2: How's your family doing in Wisconsin? You guys good?
• 31:16
  Speaker 10: Oh yeah, we're great.
• 31:18
  Speaker 5: Taking a little break from work, sitting outside. We're actually
• 31:21
  Speaker 5: gonna be headed up north uh this weekend to do
• 31:25
  Speaker 5: a little muskie and walleye fishing.
• 31:28
  Speaker 2: Excellent.
• 31:29
  Speaker 4: Good luck, buddy, miss you, love you, Talk.
• 31:31
  Speaker 2: To you soon.
• 31:32
  Speaker 10: Love you guys too. Yes, all right.
• 31:36
  Speaker 2: From here, we're gonna move into uh, we're gonna move
• 31:38
  Speaker 2: into hot tip offs, so hot tip offs where people
• 31:41
  Speaker 2: give you their hottest hunting and fishing tip they can
• 31:43
  Speaker 2: think of. We got. They're in competition with one another,
• 31:47
  Speaker 2: just like the klinget might scent two Halbert hooks, and
• 31:50
  Speaker 2: the Halbert hooks are supposed to compete with one another.
• 31:53
  Speaker 2: Your friends coming to fight you these hot tip off,
• 31:56
  Speaker 2: these hot tips are fighting each other. They're gonna compete.
• 31:58
  Speaker 2: We're gonna go to the hot tip offs. We're gonna
• 32:01
  Speaker 2: declare it winner. Phil Steven Marnella.
• 32:07
  Speaker 12: My name is Matt Johnson, a Thorn Creek Tacks Jeremy,
• 32:10
  Speaker 12: and this is another hot tip off.
• 32:12
  Speaker 2: No, no, no, I like this.
• 32:14
  Speaker 6: We'll keep going.
• 32:15
  Speaker 12: Okay, you go on.
• 32:16
  Speaker 2: Welcome to another hot tip off.
• 32:18
  Speaker 12: All right, welcome to another hot tip off.
• 32:22
  Speaker 2: Pretty good job o more time.
• 32:23
  Speaker 12: Well, welcome, welcome to another hot tip Okay, tell us now,
• 32:27
  Speaker 12: so I use this actually called a flushing cone. This
• 32:31
  Speaker 12: is just styrofoam. It has a bolt. I have a
• 32:34
  Speaker 12: bolted to my bench. These are great for the fine
• 32:38
  Speaker 12: detail work.
• 32:39
  Speaker 2: You know.
• 32:39
  Speaker 13: I can stretch the nose over that. I can stretch
• 32:42
  Speaker 13: the eyes over that. We got the ear right here,
• 32:46
  Speaker 13: and I use a skyfe Some people use a razor.
• 32:49
  Speaker 13: We're gonna use a beaber knife here because it's the
• 32:51
  Speaker 13: same thing, and it gives me the opportunity to pull
• 32:55
  Speaker 13: that tight so I can see what I'm.
• 32:58
  Speaker 11: Doing and remove all this material and make less mistakes,
• 33:07
  Speaker 11: whether that just clean hide. Who put that hole in
• 33:09
  Speaker 11: that head?
• 33:10
  Speaker 7: You know?
• 33:11
  Speaker 6: Some guy rookie. I think he's Matt.
• 33:15
  Speaker 1: Yeah, Spencer new Hearth.
• 33:21
  Speaker 14: Hey, I'm Spencer new Heart, coming at you with a
• 33:23
  Speaker 14: hot tip now.
• 33:25
  Speaker 4: Like a lot of hunters, I.
• 33:27
  Speaker 14: Have two freezers in my garage, and this one vertical
• 33:30
  Speaker 14: freezer that I have is probably older than I am.
• 33:34
  Speaker 14: And anyone who is messed with these old freezers knows
• 33:37
  Speaker 14: that one of the first things to go is gonna
• 33:39
  Speaker 14: be the seal on that door. Those things are super delicate.
• 33:42
  Speaker 14: Sometimes it feels like just a slight breeze could blow
• 33:46
  Speaker 14: that door open. And even if you have a crack
• 33:48
  Speaker 14: like that much for a couple of days, you're gonna
• 33:50
  Speaker 14: lose a lot of your stuff in there. And it's
• 33:52
  Speaker 14: happened to me, and so that was why I was
• 33:54
  Speaker 14: set on figuring out a cheap, easy way to solve
• 33:58
  Speaker 14: that without just replacing the whole sealer getting a different freezer.
• 34:01
  Speaker 6: Here it is.
• 34:02
  Speaker 14: I have placed childlocks on my freezer, one at the top,
• 34:07
  Speaker 14: one at the bottom.
• 34:08
  Speaker 2: They are easy, easy off.
• 34:11
  Speaker 14: As long as you got one of these things on here,
• 34:14
  Speaker 14: Never again are you gonna have the case where you
• 34:16
  Speaker 14: forget to close the door all the way, somebody bumps
• 34:18
  Speaker 14: it when they're walking by. Whatever, you get it cracked
• 34:21
  Speaker 14: like that, you're gonna lose a bunch of stuff. So
• 34:24
  Speaker 14: I put these childblocks on. Child blocks on They're like.
• 34:27
  Speaker 6: Ten bucks from Amazon.
• 34:28
  Speaker 14: Such a simple solution, as he can see from this
• 34:31
  Speaker 14: cruddy seal I have on here. It's happened to me before,
• 34:36
  Speaker 14: but never again. Just get one of those.
• 34:40
  Speaker 6: Another hot tip. Hot tip number two, build your wife
• 34:42
  Speaker 6: some shoe storage.
• 34:43
  Speaker 2: In the crowd. Lord, I love that.
• 34:46
  Speaker 14: You'll get a lot more days and field this fall.
• 34:48
  Speaker 14: So there's my hot tip.
• 34:50
  Speaker 1: What did he say, organize your wife's shoes.
• 34:52
  Speaker 2: He built shoe racks for his wife and his garage,
• 34:54
  Speaker 2: and it made her so happy that he could. He's
• 34:56
  Speaker 2: saying he can, he can duck out more often and
• 34:59
  Speaker 2: she'll still be He bought the shoe wreck all right, Spencer.
• 35:03
  Speaker 1: I like both hot tips, but Spencer wins because it
• 35:07
  Speaker 1: is it can be used by everybody.
• 35:11
  Speaker 4: It's for everybody.
• 35:12
  Speaker 3: I liked yours because you had two hot tips. One
• 35:14
  Speaker 3: how to introduce the segment, yeah, and two that the
• 35:18
  Speaker 3: fleshing car.
• 35:19
  Speaker 1: Listen. I've been doing hot tip offs with Steve for
• 35:21
  Speaker 1: a long time. The way Steve explains the hot tip
• 35:26
  Speaker 1: off to the person giving the hot tip always culminates
• 35:31
  Speaker 1: in the person starting the first one. Like that, you
• 35:34
  Speaker 1: explain how to do it every time, and they never
• 35:37
  Speaker 1: do it a second time.
• 35:38
  Speaker 4: I know they never do it.
• 35:39
  Speaker 2: I'm saying, say this, welcome to another hot tip off,
• 35:42
  Speaker 2: and they'll go, here's another hot tip off.
• 35:45
  Speaker 1: So you gotta work on how you present it.
• 35:48
  Speaker 2: I think, no, I do. I say it just right.
• 35:50
  Speaker 2: Spencer wins.
• 35:51
  Speaker 4: Now listen, Okay, sorry, Matt Randall.
• 35:54
  Speaker 2: I'm just gonna do my vote. Then you guys do
• 35:56
  Speaker 2: your vote, or Randall, you do your vote.
• 35:59
  Speaker 3: You know, I actually I'm also going to vote for Spencer.
• 36:02
  Speaker 3: I thought I know where it was going. I thought
• 36:05
  Speaker 3: he was going to have a ratchet strap. I've done
• 36:07
  Speaker 3: that myself in the garage with an old freezer.
• 36:09
  Speaker 2: That it's a little extreme, but yeah.
• 36:11
  Speaker 3: Well I just child locks would have never occurred to me,
• 36:14
  Speaker 3: so I appreciated. I thought I knew where was going.
• 36:17
  Speaker 3: Then he had a tip that really blew my mind.
• 36:20
  Speaker 1: Spencer Johanni, Oh yeah, I already said, Spencer wins.
• 36:25
  Speaker 2: Yeah, I'll tell you why, Spencer wins. I'm gonna qualify it.
• 36:29
  Speaker 2: I had never seen when I was in Matt's tax
• 36:31
  Speaker 2: at Durmy studio, I had never seen a fleshing cone.
• 36:34
  Speaker 2: And if anyone in the rare person that does any fleshing,
• 36:37
  Speaker 2: it's a really good way to It solves an annoyance,
• 36:41
  Speaker 2: which is when you're let's see, I can't I have
• 36:44
  Speaker 2: to explain for it's for it solves a problem for
• 36:48
  Speaker 2: a very small amount of people. One you have to
• 36:50
  Speaker 2: be someone that does a lot of fleshing, and two
• 36:52
  Speaker 2: you have to be someone that hadn't heard of that.
• 36:54
  Speaker 2: M hm and I don't were those two things meet.
• 36:57
  Speaker 2: I don't think there's many more people than just me.
• 37:00
  Speaker 3: Right, there's a lot of freezers out there that are
• 37:02
  Speaker 3: falling apart.
• 37:03
  Speaker 2: Listen, this year I had my my wife was sending
• 37:08
  Speaker 2: my kids up to our Alaska shack. They had to
• 37:10
  Speaker 2: fly unaccompanied minor. I got everything in the freezer. I
• 37:13
  Speaker 2: was like, they need to bring this stuff up. I
• 37:17
  Speaker 2: love her to death. She didn't close damn freezer. I
• 37:20
  Speaker 2: lost some stuff in the door before she realized that
• 37:22
  Speaker 2: the freezer hadn't been shut. She was blaming it on
• 37:24
  Speaker 2: some stupid lock on there, that child lock he's talking about.
• 37:27
  Speaker 2: She would have absolutely win. That's a hot tip off.
• 37:32
  Speaker 2: I like it. Spencer wins.
• 37:35
  Speaker 3: Congrat Spencer, I know you're watching.
• 37:37
  Speaker 2: That's the consensus in the comments as well.
• 37:40
  Speaker 1: Good job, Spencer.
• 37:40
  Speaker 13: All right.
• 37:41
  Speaker 2: John Hayes going over to John Hayes and his taxi
• 37:43
  Speaker 2: jermy studio. What's up, John Hayes?
• 37:45
  Speaker 6: How much? How you guys doing this morning?
• 37:47
  Speaker 2: Good man? Thanks for joining us, buddy. So tell us
• 37:50
  Speaker 2: about the tell Us about the moose you're working on
• 37:52
  Speaker 2: as a giant.
• 37:53
  Speaker 15: Yes, we're getting ready to cut the antlers off and
• 37:55
  Speaker 15: do detachables on it here next week.
• 37:58
  Speaker 4: I have word, where did it come out of?
• 38:01
  Speaker 6: Came out of the Yukon territory.
• 38:03
  Speaker 2: Number six in the world, yep, and.
• 38:06
  Speaker 6: He harvested number three in the world this past time.
• 38:11
  Speaker 2: No.
• 38:12
  Speaker 6: Yeah, he's definitely on a roll.
• 38:13
  Speaker 15: When he sent two seasons ago, I received it and
• 38:18
  Speaker 15: I was like, I was amazed.
• 38:19
  Speaker 6: I mean, it's an impressive bowl. And I was like,
• 38:21
  Speaker 6: what do you want done with it?
• 38:22
  Speaker 15: And he said, I don't know, I'm not really too
• 38:25
  Speaker 15: excited about it.
• 38:26
  Speaker 6: I might just get rid of it. What Oh? I
• 38:29
  Speaker 6: was like really?
• 38:30
  Speaker 15: And so he tells me that he saw the moose
• 38:32
  Speaker 15: of his dreams and it walked behind a clump of
• 38:35
  Speaker 15: brush and he got a positioned, it stepped out, he shot,
• 38:38
  Speaker 15: it fell down and then the bigger one came out.
• 38:41
  Speaker 2: Oh.
• 38:43
  Speaker 6: Fish stories, And.
• 38:44
  Speaker 15: I should have seen the one that got away kind
• 38:45
  Speaker 15: of deal. Well then he gets he's like I got it.
• 38:48
  Speaker 15: I was like, wow, So.
• 38:49
  Speaker 2: Yeah, you've got to be kidding me.
• 38:52
  Speaker 1: This guy serious about his moose. Hun, Can you give
• 38:54
  Speaker 1: us some rough specs, tell us what an average moose
• 38:57
  Speaker 1: kind of size is, and then tell us his specs
• 38:59
  Speaker 1: of the this one.
• 39:01
  Speaker 15: Like an average like a moose, you would find a
• 39:03
  Speaker 15: montana like a shiris.
• 39:04
  Speaker 1: No no, no, no, comparable to like an Alaskan comparable
• 39:08
  Speaker 1: to this one, but average antler size. And then how
• 39:10
  Speaker 1: much bigger is this?
• 39:12
  Speaker 9: Well?
• 39:13
  Speaker 15: I have two of them here. I have one that's
• 39:15
  Speaker 15: probably a little better than average, and.
• 39:19
  Speaker 6: You can see it right here, got it? H five feet?
• 39:24
  Speaker 6: And then this is the other one.
• 39:28
  Speaker 3: Wow.
• 39:29
  Speaker 6: Yeah, it's almost as tall as I am next to it.
• 39:33
  Speaker 2: Oh my god, and you're tall.
• 39:36
  Speaker 6: And it's got drop tigns on the back. Yeah massive.
• 39:41
  Speaker 2: Wow.
• 39:42
  Speaker 3: How much is that thing?
• 39:43
  Speaker 2: Weigh?
• 39:44
  Speaker 6: Ninety four pounds?
• 39:46
  Speaker 2: Ninety four pounds of antler? And then and then it's
• 39:48
  Speaker 2: got a what's spread? It's got a seventy three inch spread.
• 39:51
  Speaker 6: I think seventy two.
• 39:53
  Speaker 2: How do you get through the brush, dude?
• 39:55
  Speaker 1: You don't you go through the brush? Yeah, you just
• 39:58
  Speaker 1: be just bust brush.
• 40:00
  Speaker 2: Now, John, I'm going to ask you a thing, and
• 40:01
  Speaker 2: I don't, and there's people listening. So you got to
• 40:03
  Speaker 2: be honest because I could picture what a dishonest person
• 40:06
  Speaker 2: would say. I'm going to ask you if you get
• 40:10
  Speaker 2: nervous working on a really trophy specimen and you're going
• 40:15
  Speaker 2: to tell me, oh, no, I treat all mounts the same.
• 40:19
  Speaker 2: I always bring great detail and care to all mounts.
• 40:23
  Speaker 2: But I want to know the truth. Did you get
• 40:25
  Speaker 2: nervous working on like a like a bull of a lifetime,
• 40:27
  Speaker 2: a bull of many lifetimes?
• 40:29
  Speaker 6: Honestly, on a bit like a big moose.
• 40:32
  Speaker 15: No, I wouldn't be nervous about that to say it
• 40:35
  Speaker 15: was like a record book, life sized cat or prepar
• 40:39
  Speaker 15: or something a lot more complex of a piece. Yeah,
• 40:41
  Speaker 15: you definitely really want to pay attention and don't rush
• 40:44
  Speaker 15: through anything. But on a shoulder mount like this, it's
• 40:46
  Speaker 15: pretty straightforward to take care of it. Use a good
• 40:50
  Speaker 15: form always seems to come together.
• 40:54
  Speaker 2: You know what I want to do with you in
• 40:55
  Speaker 2: the future on the next time. What you call you
• 40:58
  Speaker 2: for live is if you could have a way that
• 41:02
  Speaker 2: There's something I struggle with is when I look at
• 41:05
  Speaker 2: a bad whitetail mount mm hm. I don't have the
• 41:08
  Speaker 2: vocabulary to explain why it's bad, right, So I want
• 41:14
  Speaker 2: you to think about a segment where you help people
• 41:17
  Speaker 2: understand when you're looking at a white tail that's not right,
• 41:20
  Speaker 2: Like what's not right?
• 41:22
  Speaker 15: Yeah, it's usually an anatomical incorrectness, And like you may
• 41:26
  Speaker 15: not know the word or how to say it, but
• 41:29
  Speaker 15: anybody can spot one that looks like it's actually a
• 41:31
  Speaker 15: lie versus a poorly executed mount, or it looks more cartoonish.
• 41:35
  Speaker 2: Got it. And then with that moose, what are you going?
• 41:37
  Speaker 2: What how's that moose going to go? What are you gonna?
• 41:39
  Speaker 2: What is it gonna be doing? Or is it going
• 41:41
  Speaker 2: to be grunting?
• 41:43
  Speaker 6: Just a semi sneak shoulder, got it?
• 41:47
  Speaker 15: Like I said, pretty straightforward, but trying to get it
• 41:49
  Speaker 15: too complex, Like we have to have the antler's removable
• 41:51
  Speaker 15: so we can even get it in and out of
• 41:53
  Speaker 15: his house.
• 41:54
  Speaker 2: Got it? Oh, so the moose will be you have
• 41:57
  Speaker 2: to make a big moose like that that you can
• 42:00
  Speaker 2: disassemble it.
• 42:01
  Speaker 15: Yeah, yeah, and so like uh, like the one that
• 42:03
  Speaker 15: we did for Snazze, we were able to do just
• 42:05
  Speaker 15: one side detachable because they had double doors, but this one,
• 42:08
  Speaker 15: the guy just has a stand door, so there's no
• 42:10
  Speaker 15: way even with just.
• 42:11
  Speaker 6: One antler on, it will never make it into his house.
• 42:13
  Speaker 6: We have to be.
• 42:17
  Speaker 2: Like, it's like it's like getting a mount from Ikia.
• 42:19
  Speaker 2: You got to put it back together when you get it.
• 42:21
  Speaker 6: Hopefully it'll be more simple than that though.
• 42:26
  Speaker 2: All right, how are things generally at Hayes Taxidermy Studio?
• 42:29
  Speaker 15: Man, honestly, it's usually pretty good, pretty pretty chill crew here,
• 42:33
  Speaker 15: Thank god, no drama. And everybody this comes in, we all,
• 42:37
  Speaker 15: we all are on the same enjoyment level.
• 42:39
  Speaker 6: We all love doing it. The ones that didn't turn
• 42:42
  Speaker 6: no longer with us, so that's always good. Every positive attitude.
• 42:45
  Speaker 15: Everybody's excited to see stuff get completed, so that's always fun.
• 42:49
  Speaker 3: And we are you ready? Are you ready for the
• 42:51
  Speaker 3: onslaught of the fall season?
• 42:53
  Speaker 6: Oh?
• 42:54
  Speaker 3: I know, Sorry, I didn't mean to bring up the
• 42:57
  Speaker 3: source subject one of.
• 42:59
  Speaker 15: My favorite questions, Like when they're like what do you do?
• 43:01
  Speaker 15: And I'm like, oh, I'm a taxidermist, Like well, what
• 43:03
  Speaker 15: else do you do? Like anything? Free time, hobby time,
• 43:11
  Speaker 15: let alone his second job. It's uh yeah, and the
• 43:14
  Speaker 15: push is coming. It'll be here soon soonner than I
• 43:17
  Speaker 15: think probably.
• 43:18
  Speaker 2: Corin, tell me, can I see that again? But you
• 43:20
  Speaker 2: just roll Krin. There's a bad boon in there right now.
• 43:25
  Speaker 2: I don't want to see that bad boot. Let me
• 43:27
  Speaker 2: let me see that bad boon.
• 43:29
  Speaker 6: You want me to flip the cameras. It's more like
• 43:32
  Speaker 6: plair witch projects.
• 43:33
  Speaker 2: We're going yeah, yeah, yeah, yeah, yeah, I want to
• 43:35
  Speaker 2: see I don't even know.
• 43:36
  Speaker 4: Let me look, kats we take.
• 43:38
  Speaker 2: Look, here we go.
• 43:41
  Speaker 1: There ain't no bad boon.
• 43:45
  Speaker 2: So this is that big ass bull.
• 43:47
  Speaker 6: There's that moose.
• 43:48
  Speaker 1: Oh yeah, you keep your phone horizontal the.
• 43:51
  Speaker 6: Here you go like that?
• 43:53
  Speaker 4: No you got it?
• 43:53
  Speaker 2: No, God, look at that thing.
• 43:56
  Speaker 6: Yeah, it's it's it's a dandy.
• 44:00
  Speaker 15: Got a bunch of hyenas in the other day, a
• 44:03
  Speaker 15: bunch of different African stuff, and we got some leopards
• 44:07
  Speaker 15: that came in.
• 44:08
  Speaker 2: Wow, this one bad thing.
• 44:10
  Speaker 6: I love this one. This should be a really pretty mountain.
• 44:12
  Speaker 2: That is amazing.
• 44:14
  Speaker 6: But now let's uh, let's make our way through.
• 44:17
  Speaker 15: Well then, actually, one of the blondest black bears I've
• 44:20
  Speaker 15: ever seen came in today, showed up this morning.
• 44:24
  Speaker 2: I got one better next, it's been sitting out in
• 44:26
  Speaker 2: my Uh, it's been sitting out in our Uh it's
• 44:29
  Speaker 2: been outside for a lot of years.
• 44:30
  Speaker 4: It's more blonde than that. Now this is my big
• 44:35
  Speaker 4: outdoor window.
• 44:38
  Speaker 6: Thought the best way to get one. So this is
• 44:43
  Speaker 6: the guy's work.
• 44:44
  Speaker 2: Oh man, beautiful.
• 44:47
  Speaker 6: And this is Scott Brewer. He works for us.
• 44:49
  Speaker 2: It's up Scott.
• 44:51
  Speaker 3: So we're looking at a for those of you listening,
• 44:53
  Speaker 3: we're looking all around the shop and he's got a
• 44:55
  Speaker 3: big mule deer set up on a pack mount.
• 44:59
  Speaker 1: Yeah, well actually one ninety. I'm guessing John, what do
• 45:02
  Speaker 1: you think?
• 45:05
  Speaker 6: Probably one eight? Uh, you know they always look bigger
• 45:08
  Speaker 6: in pictures. And this is Rachel.
• 45:12
  Speaker 2: It's up Rachel.
• 45:13
  Speaker 3: Rachel.
• 45:17
  Speaker 2: Then, oh my god, here's the baboon.
• 45:21
  Speaker 6: Here's the babboon.
• 45:24
  Speaker 15: Yeah, he's dried out and he's ready for a final
• 45:27
  Speaker 15: paint job and get his hair done.
• 45:29
  Speaker 2: He looks ready to be interviewed next time, the next
• 45:34
  Speaker 2: episode live, we're just gonna do a segment where we
• 45:36
  Speaker 2: talked to that babboon.
• 45:37
  Speaker 3: It needs a little manicure.
• 45:38
  Speaker 6: We've got to get the manicure on there.
• 45:41
  Speaker 3: And what about the uh, the rear end you showed us.
• 45:46
  Speaker 15: I'll try well, I'll try not to get too anatomick
• 45:49
  Speaker 15: you correct here, But so there's that'll all have to
• 45:53
  Speaker 15: be refinished because it's pretty scaly dry right now.
• 45:56
  Speaker 6: So then we'll rebuild everything and then get it painted
• 45:59
  Speaker 6: back after that reddish pink hue.
• 46:03
  Speaker 1: Hmmm, not right, yeah, John, I see a lot of
• 46:08
  Speaker 1: these mounts that look like the hides rolled up underneath it,
• 46:12
  Speaker 1: and I think they go on to like an old
• 46:14
  Speaker 1: timey backpack and board pack out board kind of a deal.
• 46:19
  Speaker 1: Do you think that's a just a trend or is
• 46:22
  Speaker 1: that style of mountain going to be around for a while.
• 46:25
  Speaker 6: I think it'll be around for a while till we
• 46:27
  Speaker 6: play it out. It's just something.
• 46:29
  Speaker 15: Different, you know, and like, let's see if I can
• 46:31
  Speaker 15: do this with one hand. So a lot of them,
• 46:34
  Speaker 15: you can like pre buy all the pieces and then
• 46:38
  Speaker 15: you just assemble it pretty like you know, cookie cutter,
• 46:41
  Speaker 15: like on ours. I was trying to make them look
• 46:45
  Speaker 15: a little more realistic, like on your pack. So that's
• 46:47
  Speaker 15: its real teeth, and we take a standard form and
• 46:50
  Speaker 15: then alter the head, put the teeth back in it,
• 46:54
  Speaker 15: and then just sculpt all the lip and interpalette out
• 46:56
  Speaker 15: of a POxy and then I special order some eyes
• 46:59
  Speaker 15: that look like they're direct out from being dead. And
• 47:02
  Speaker 15: then our roles are all handmade.
• 47:05
  Speaker 6: Actually, I got one that I've been working on.
• 47:08
  Speaker 2: A lot of them.
• 47:09
  Speaker 15: Looks like I didn't see somewhere that they just fold
• 47:11
  Speaker 15: the rest of the cape up underneath the head. It
• 47:14
  Speaker 15: looks kind of like a folded up T shirt. Like
• 47:17
  Speaker 15: what I do on these is this is what I
• 47:18
  Speaker 15: was just working on yesterday. So this is the role
• 47:21
  Speaker 15: that'll be inside the mound. I'll cast the head into
• 47:25
  Speaker 15: the foam and then that makes it look like it's
• 47:27
  Speaker 15: heavy when it's sitting on it. Yeah, and there's like
• 47:31
  Speaker 15: there's the starts of all the mouth and the teeth
• 47:33
  Speaker 15: and everything on this one.
• 47:35
  Speaker 6: But then the head we'll sit into.
• 47:37
  Speaker 15: It like it's pushed in, and then we put these
• 47:41
  Speaker 15: ring rolls in here and we'll put some planets. It
• 47:43
  Speaker 15: looks like the ropes are sunk in, so it actually
• 47:44
  Speaker 15: looks like it's under pressure.
• 47:48
  Speaker 1: Well, I didn't think about that. That's a great detail.
• 47:50
  Speaker 1: I can imagine if somebody did it on a regular
• 47:53
  Speaker 1: form with regular eyes, it looked like you had a
• 47:55
  Speaker 1: live deer on your backpack.
• 47:58
  Speaker 15: Trying to common thing is it looks like it's a
• 48:00
  Speaker 15: lot and I'm always like it should look a little
• 48:03
  Speaker 15: more dead than that.
• 48:06
  Speaker 2: Well, thanks a lot, John Hayes and you people out
• 48:09
  Speaker 2: there listening. If you got something dead, like if you
• 48:11
  Speaker 2: went and picked out the bear Randam was just talking about,
• 48:14
  Speaker 2: can't do better than bringing it to Hayes Taxi, Jeremy Studio,
• 48:18
  Speaker 2: and Libby Montana.
• 48:20
  Speaker 4: The man is an artist.
• 48:21
  Speaker 2: He's passionate about what he does, believes in good customer service.
• 48:24
  Speaker 4: Thanks for joining, John.
• 48:26
  Speaker 6: Thank you very much.
• 48:27
  Speaker 2: Pleasure t John all right, finishing out listener feedback hit
• 48:33
  Speaker 2: us fill.
• 48:34
  Speaker 7: Yeah, I've got a few here, I think. First one
• 48:37
  Speaker 7: is from Sean The Future of Meat Eater Kids. My
• 48:40
  Speaker 7: kids absolutely love it. They've listened to all five episodes
• 48:42
  Speaker 7: over and over. Do you have any sort of update
• 48:45
  Speaker 7: on anything happening. I know things are going to happen.
• 48:48
  Speaker 4: Yeah, we're going to continue.
• 48:50
  Speaker 2: So, as I told people, if let us know how
• 48:53
  Speaker 2: you feel about Meet Eater Kids podcasts, we needed to
• 48:55
  Speaker 2: wait to see if it was successful, if people liked it,
• 48:59
  Speaker 2: if it was down unloaded. The Meat Eater Kids podcast
• 49:02
  Speaker 2: show hit the threshold right that that the sort of
• 49:08
  Speaker 2: like somewhat poorly defined threshold of popularity versus critical versus
• 49:14
  Speaker 2: how annoying it not annoying, how much work it takes
• 49:16
  Speaker 2: to make it not annoying, how much of Phil's time
• 49:22
  Speaker 2: it would actually require to produce the show. All that,
• 49:25
  Speaker 2: and yes, it will continue to live on Meat Eater
• 49:28
  Speaker 2: Podcast Mediator. Kids podcast will will somehow emerge as something
• 49:33
  Speaker 2: on its own feed, So there we will build a
• 49:36
  Speaker 2: kid's feed, Am I correct?
• 49:37
  Speaker 9: Yeah?
• 49:37
  Speaker 2: Yeah, okay, that's the plan. We will build a kids
• 49:39
  Speaker 2: podcast feed.
• 49:42
  Speaker 1: We did a podcast.
• 49:42
  Speaker 7: About this earlier, but if you just want to spend
• 49:44
  Speaker 7: some time on it, what can we expect from the
• 49:45
  Speaker 7: new season? I'm guessing I'm thinking about rough Cuts.
• 49:49
  Speaker 2: Yeah, we got some episodes coming out very yeah, very
• 49:55
  Speaker 2: raw and different than projects we've done in the past.
• 49:57
  Speaker 2: But like, yeah, we just we got a podcast. We
• 49:59
  Speaker 2: got to whole thing coming out about it or did
• 50:01
  Speaker 2: it already come on? Already came out? Oh go listen
• 50:03
  Speaker 2: to what the hell was Allus.
• 50:04
  Speaker 1: Episode a couple of weeks ago or last week Friday?
• 50:07
  Speaker 2: Yeah, go listen to Cutting the rough Cuts.
• 50:11
  Speaker 7: Yeah, and uh, this one might be putting you guys
• 50:13
  Speaker 7: on the spot, but if you have any sort of
• 50:15
  Speaker 7: people this man can connect with, We've got Christopher Leary asking,
• 50:18
  Speaker 7: I'm a physically challenged man who has finally gotten to
• 50:20
  Speaker 7: the point where I can hunt locally in Northeast Florida.
• 50:22
  Speaker 7: My dream is to do some multi week big game hunting.
• 50:24
  Speaker 7: Any advice multi week Hmmm?
• 50:31
  Speaker 1: I would just start calling outfitters and uh, see who's
• 50:34
  Speaker 1: gonna who's gonna take on the challenge. I mean, I
• 50:36
  Speaker 1: have no idea what what your challenges are. But uh,
• 50:40
  Speaker 1: there's an outfitter out there that I believe could take
• 50:43
  Speaker 1: care of you. I'm sure, But you're just gonna have to.
• 50:45
  Speaker 2: Call Yeah, I'd be calling your Uh, I'd be calling
• 50:48
  Speaker 2: your wife and your boss too and let him know
• 50:50
  Speaker 2: you're gonna need a little chunk of time.
• 50:52
  Speaker 4: But yeah, I would just call around, man.
• 50:55
  Speaker 2: Yeah, I would call around and talk and talk to
• 50:58
  Speaker 2: some guides.
• 50:59
  Speaker 3: And I know that there's nonprofits as well that work, yes,
• 51:02
  Speaker 3: physically challenge people to get them out in the field.
• 51:04
  Speaker 3: And even if you weren't to go on a trip
• 51:06
  Speaker 3: with them, they can probably offer some recommendations on who
• 51:09
  Speaker 3: out there from the guide world might be suited for
• 51:12
  Speaker 3: that kind of a trip.
• 51:13
  Speaker 2: Yeah, And I don't know, there are a lot of
• 51:16
  Speaker 2: organizations that do trips for wounded veterans who can have
• 51:23
  Speaker 2: any number of disabilities, you know, amputees, all manner of disabilities,
• 51:30
  Speaker 2: and they probably those organizations have probably dealt with a
• 51:34
  Speaker 2: lot of contacts and dealt with a lot of challenges,
• 51:36
  Speaker 2: and they could also and if you're not a veteran,
• 51:38
  Speaker 2: they could probably point you in the right direction of
• 51:40
  Speaker 2: how they conduct those trips, for how they facilitate those
• 51:44
  Speaker 2: trips for people with physical challenges.
• 51:46
  Speaker 7: Phil, Yeah, I'll do one more here more from Kenny Anderson. Bestly,
• 51:50
  Speaker 7: to combat the urge to hunt hard when weather it's
• 51:53
  Speaker 7: shortened your Alaska caribou hunt.
• 51:56
  Speaker 2: I don't understand what that means. Do you know what
• 51:58
  Speaker 2: that means?
• 51:59
  Speaker 7: I'm guessing he's just said saying that, uh, if weather's bad,
• 52:03
  Speaker 7: weather is shortened your hunt. Do you do you recommend
• 52:06
  Speaker 7: hunting harder or combating that urge and finding something to
• 52:09
  Speaker 7: fulfill that need.
• 52:10
  Speaker 2: I suppose if that means that it's just real foggy
• 52:17
  Speaker 2: and there's nothing you can do but sit around sometime,
• 52:20
  Speaker 2: maybe that's what that means. If that's what that means,
• 52:24
  Speaker 2: it might be good just to sit around, because stumbling
• 52:26
  Speaker 2: around the fog, you're just leaving a lot of scent.
• 52:28
  Speaker 2: You're not going to see any anyways, and sometimes the
• 52:30
  Speaker 2: best thing you can do is hold tight. I think
• 52:34
  Speaker 2: that might be what he's getting a condition.
• 52:35
  Speaker 1: Yeah, but what I think he's asking, he's got the urge.
• 52:38
  Speaker 1: You know, he knows maybe he needs to sit tight.
• 52:40
  Speaker 1: So how do you combat the urge? My answer would be, hopefully,
• 52:44
  Speaker 1: if you're going on any trip to Alaska, where being
• 52:47
  Speaker 1: weathered in is a real thing, often is have some
• 52:50
  Speaker 1: good reading materials.
• 52:51
  Speaker 2: Yeah, or fish grailing there you go, because you can
• 52:55
  Speaker 2: always see far enough to see a grailing hole. Is
• 52:57
  Speaker 2: that it for listener feedback? That'll be it for listener feedback?
• 53:00
  Speaker 2: All right, thanks everybody, don't forget to tell me.
• 53:04
  Speaker 4: No, I got it.
• 53:05
  Speaker 3: I got it, Randall, I'd just like to plug. Next week,
• 53:08
  Speaker 3: we're gonna have a segment called the meat Eater Movie Club,
• 53:11
  Speaker 3: and we're gonna be discussing a movie. The first movie
• 53:14
  Speaker 3: in the Mediater Movie Club is the twenty eleven classic thriller,
• 53:18
  Speaker 3: Liam Neesen's The Gray Classic. I'm just trying to build
• 53:21
  Speaker 3: it just thriller, thriller. I mean, I'm trying to build
• 53:25
  Speaker 3: it up.
• 53:26
  Speaker 2: I think it made a decent amount of money.
• 53:27
  Speaker 3: Can we cut that out?
• 53:28
  Speaker 1: Not at all?
• 53:29
  Speaker 2: Right, this is not a classic thriller. It's a celebrating
• 53:33
  Speaker 2: When you said classic thriller, I thought you're gonna name
• 53:34
  Speaker 2: a classic thriller.
• 53:36
  Speaker 3: It's a celebrated film, The Gray. You can stream it
• 53:39
  Speaker 3: for free with an Amazon Prime subscription, So if you'd
• 53:42
  Speaker 3: like to be in the know as we're discussing it
• 53:44
  Speaker 3: next week, check it out on Prime and go give
• 53:48
  Speaker 3: it a watch before the next episode.
• 53:50
  Speaker 2: And on a future installment of the Movie Club. What's
• 53:53
  Speaker 2: it called Mediatter Movie Club, I'm gonna do a thing
• 53:56
  Speaker 2: where I just deliver a lecture about why fear Riosa
• 54:01
  Speaker 2: is relevant to hunters and anglers today. Can't wait to
• 54:03
  Speaker 2: look forward to it. All right, everybody, thanks for joining
• 54:07
  Speaker 2: me in the radio live over.
• 54:08
  Speaker 9: Note