Latest / The MeatEater Podcast / Ep. 308: The Crawfish Pond

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Ep. 308: The Crawfish Pond · The MeatEater Podcast

• 0:08
  Speaker 1: This is me eat podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear listening podcast. You
• 0:18
  Speaker 1: can't predict anything presented by first, like creating proven versatile
• 0:24
  Speaker 1: hunting apparel from Marino bass layers to technical outerwear for
• 0:28
  Speaker 1: every hunt. First like go farther, stay longer. All right, everybody,
• 0:35
  Speaker 1: this is a special Louisiana edition. In fact, Rannie Collins
• 0:39
  Speaker 1: explain what we're on right now. Uh, we're sitting on
• 0:43
  Speaker 1: a hundred and two foot house boat in the middle
• 0:47
  Speaker 1: of Bay Lafouche. That's right, man, it's like a cruise ship.
• 0:51
  Speaker 1: It is. How how do you how did you guys
• 0:55
  Speaker 1: wind up with this thing? So my grandpa actually built
• 0:58
  Speaker 1: it from scratch. Yeah, he um, he got a good
• 1:01
  Speaker 1: deal and some steel. Uh. Took about a year. He
• 1:04
  Speaker 1: built the barge. He made it from the barge up.
• 1:07
  Speaker 1: I was talking from the barge up. So anytime we
• 1:10
  Speaker 1: had like it was kind of slow at work, he
• 1:12
  Speaker 1: would take our to keep our welder's busy, he would
• 1:15
  Speaker 1: send them work on the houseboat. So he built the
• 1:17
  Speaker 1: barge first, which took about a year, and then he
• 1:20
  Speaker 1: built the first story in the second story, and then
• 1:25
  Speaker 1: my mom lined up some carpenters to do the inside,
• 1:28
  Speaker 1: and you guys can move this thing around depending on
• 1:30
  Speaker 1: where you want to hang out. Correct. We Uh we
• 1:33
  Speaker 1: have uh four or five tug boats and uh whenever
• 1:36
  Speaker 1: we want to move it, whenever one of them not
• 1:38
  Speaker 1: on a job, we'll move it. Uh. You better explain
• 1:41
  Speaker 1: your family business. So my family business is oil field construction,
• 1:46
  Speaker 1: marine construction. We actually uh build oil platforms out in
• 1:51
  Speaker 1: the marsh and then the bayous, and we have a
• 1:56
  Speaker 1: handful of tugs, um probably another eight arges and then
• 2:01
  Speaker 1: we have our our work crews. Do you guys pull
• 2:04
  Speaker 1: this around to job sites to and stay on it? No,
• 2:07
  Speaker 1: this is strictly just the family houseboat. We don't, dude,
• 2:10
  Speaker 1: this house boat. I want to set the scene. This
• 2:12
  Speaker 1: house boat has a Christmas tree in it, It has plates,
• 2:17
  Speaker 1: a full kitchen, decorations, multiple bathrooms. How many bathrooms? Three
• 2:23
  Speaker 1: uh to appear and then three upstairs, so five by
• 2:28
  Speaker 1: by full bathrooms. This house would be a sweet house
• 2:32
  Speaker 1: if it wasn't even on a boat. Yeah exactly, Yeah,
• 2:35
  Speaker 1: you put it on a boat. Next level you can
• 2:39
  Speaker 1: fish off the porch. Dude, I'm gonna steal this thing
• 2:41
  Speaker 1: some night on the hot wire. One of them tugboats
• 2:44
  Speaker 1: dragged this thing the southeast Alaska. They got they got
• 2:47
  Speaker 1: one right there and they can push it. Oh, it's
• 2:50
  Speaker 1: two stories, yeah, two stories, right, yea, two stories. Uh.
• 2:53
  Speaker 1: I'll probably leave the Christmas tree out on the deck there,
• 2:56
  Speaker 1: but on the dock because I don't want to really
• 2:57
  Speaker 1: like add insult to injury. I'm taking a whole old
• 3:00
  Speaker 1: damn deal. The top and the top of it all
• 3:02
  Speaker 1: off a kind of rocky to sleep at night. When
• 3:04
  Speaker 1: those little when those shrimp boats or whatever boat passes,
• 3:07
  Speaker 1: you get a little rocking motion and that's nice. Man. Oh,
• 3:10
  Speaker 1: we have been like immersed in the culture also so
• 3:14
  Speaker 1: that that that's a Ronnie Collins, not a junior, right,
• 3:20
  Speaker 1: not a junior. And uh gean Paul to give the
• 3:25
  Speaker 1: proper bouge Jean Paul, bourgeois, sir, good French name. Yep, yep.
• 3:30
  Speaker 1: You're learning also from the state correct. Give a little background. Yeah.
• 3:35
  Speaker 1: So I'm from Thiboda, Louisiana, which is a little north
• 3:37
  Speaker 1: of where we're at right now in Galliano, and I
• 3:40
  Speaker 1: grew up um An Assumption and Lafouche Parish um and
• 3:46
  Speaker 1: uh I was kind of raised cooking. My mom and
• 3:50
  Speaker 1: dad were great cooks. I kind of followed suit by
• 3:52
  Speaker 1: their hip the whole time. And when I when I
• 3:55
  Speaker 1: had to decide what to do with my life, the
• 3:57
  Speaker 1: only thing that I kind of kept thinking about, I'm
• 4:00
  Speaker 1: pretty good at cooking. So I went to culinary school,
• 4:02
  Speaker 1: did culinary school, and I've been in and ever since,
• 4:05
  Speaker 1: I've never had a job outside of the kitchen. Tell
• 4:07
  Speaker 1: him what your first job was. First job was boiling crawfish,
• 4:10
  Speaker 1: crab and shrimp that expressed seafood in Toboda, Louisiana. That
• 4:14
  Speaker 1: was my first job. I was fifteen years old. And
• 4:16
  Speaker 1: the thing I remember the most, of course, we borrowed
• 4:19
  Speaker 1: a whole bunch of seafood. But you go home, um
• 4:21
  Speaker 1: after that shift, and your pores would be on fire
• 4:25
  Speaker 1: with just with some of that powdered seasoning, because when
• 4:28
  Speaker 1: you put that in the water, it steams up and
• 4:29
  Speaker 1: that gets all on your skin. But it's a good memory.
• 4:32
  Speaker 1: That's a good memory. It's like one of those things
• 4:34
  Speaker 1: that only happens if you do that job. And then
• 4:36
  Speaker 1: you went up and chef. You went up to the
• 4:38
  Speaker 1: big city and chef in New York for a long time.
• 4:39
  Speaker 1: I did. Yeah, I was in New York from two
• 4:41
  Speaker 1: thousand and nine to two thousand that uh one. Actually
• 4:46
  Speaker 1: was it kind of like if you can make it there,
• 4:48
  Speaker 1: you can make it anywhere kind of thing. Yeah, I
• 4:50
  Speaker 1: mean I think so, I I was. I'm kind of
• 4:53
  Speaker 1: a chameleon in the sense of that I like. I
• 4:55
  Speaker 1: like the adaptability of being in new places. And New
• 4:58
  Speaker 1: York was one of those places that I've never been.
• 5:00
  Speaker 1: And I didn't have a job. I didn't I didn't
• 5:02
  Speaker 1: I went without a job, and um yea. In my head,
• 5:06
  Speaker 1: I was like, well, let me put myself in the
• 5:08
  Speaker 1: most uncomfortable situation I can, and that's how I know
• 5:12
  Speaker 1: I'm gonna learn to learn the most and evolve the
• 5:14
  Speaker 1: most and just change. And So, did you boil any
• 5:17
  Speaker 1: crayfish up there? We did? Yeah? I probably, oh man.
• 5:22
  Speaker 1: I used to ball about five hundred pounds a year
• 5:25
  Speaker 1: for a certain event every year while I was up there.
• 5:28
  Speaker 1: H L s U has um L s U actually
• 5:31
  Speaker 1: has an alumni kind of gathering there that I've done
• 5:34
  Speaker 1: a couple of times. Even though I'm not an L.
• 5:36
  Speaker 1: S U alum, I'm a Louisiana in and boiled crawfish
• 5:39
  Speaker 1: for them. And different things. I mean, people love crawfish
• 5:41
  Speaker 1: no matter where you're at in the country, and especially
• 5:44
  Speaker 1: love it if you have somebody authentically from Louisiana doing
• 5:48
  Speaker 1: it for him. And then, uh, but I don't even
• 5:51
  Speaker 1: know your name. Man, say it again. Okay, Gri, you
• 5:59
  Speaker 1: know why you're here, Budding? Not really. We only just
• 6:04
  Speaker 1: met Budd yesterday because Buds, Yeah, probably my favorite person
• 6:10
  Speaker 1: on the planet. He passed up half a finger he
• 6:13
  Speaker 1: passed up during blew way past Seth and Chester. We
• 6:18
  Speaker 1: met Budd yesterday because Bud's gonna give a dispatch about this.
• 6:22
  Speaker 1: We met Buddy yesterday because we went this. I didn't
• 6:24
  Speaker 1: know this existed until yesterday. We went to Bud's private
• 6:28
  Speaker 1: personal crawl fish pond. Crawfish pond. Like you know how
• 6:33
  Speaker 1: some people have a garden that they take care of
• 6:35
  Speaker 1: and everything. He has a crawfish pond that puts off
• 6:39
  Speaker 1: how many pounds three pounds a year to waker to
• 6:43
  Speaker 1: waker pald Okay, puts off three thousand pounds of crawfish.
• 6:48
  Speaker 1: I went over there thinking that he was in the
• 6:50
  Speaker 1: commercial crawfish business. No, he just eats him and gives
• 6:55
  Speaker 1: him to his friends. Yeah, that's like a zucchini gardener. Yeah,
• 7:01
  Speaker 1: and it's just like the greatest thing on the plants.
• 7:02
  Speaker 1: We're gonna hear all about how to have how to
• 7:04
  Speaker 1: have your on crawfish pond. It's a it's a hobby.
• 7:07
  Speaker 1: It's just uh, we enjoy eating it and it's something
• 7:14
  Speaker 1: for me to do. I was a commercial shrimp all
• 7:18
  Speaker 1: my life or you were, Yeah, that's what I did
• 7:21
  Speaker 1: all my life, a big trawl of working their golf
• 7:26
  Speaker 1: and when I got out of that, I had to
• 7:28
  Speaker 1: find something to do. So you started carbon ducks, carving
• 7:33
  Speaker 1: decoys starring an Alex harmon flies and raising crowfish. It's
• 7:40
  Speaker 1: a renaissance man, I've ever heard. Yeah, and you you
• 7:43
  Speaker 1: uh won some competitions for decoy carbon then just quit. Yeah,
• 7:48
  Speaker 1: it got boring. It's just I didn't. It wouldn't stimulate
• 7:54
  Speaker 1: my mind enough. It was always the same routine carve painting,
• 8:02
  Speaker 1: and uh, I've been in art all my life that
• 8:09
  Speaker 1: it didn't do it for me. I had to find
• 8:12
  Speaker 1: a different form of art to keep my mind stimulated.
• 8:16
  Speaker 1: What do you want too right now? The flies? Yeah,
• 8:22
  Speaker 1: tying an alex salmond flies for display. Yes, everything is
• 8:28
  Speaker 1: for display that I tie every flying tie is one
• 8:30
  Speaker 1: of her coin it's framed. It's collect as that buy
• 8:34
  Speaker 1: my work and I tie on hundred year old hooks.
• 8:39
  Speaker 1: The tensils and chilks I used date from around nineteen. Yeah,
• 8:45
  Speaker 1: it's uh, I'm gonna have to show you. Just uh,
• 8:50
  Speaker 1: pull up my name on Google. Tell everybody how to
• 8:52
  Speaker 1: because people at home can do it on their phone.
• 8:54
  Speaker 1: Right now, go to Google and type been bud gidry
• 8:58
  Speaker 1: and no one's gonna know how to st g g
• 9:01
  Speaker 1: u y d r y b b u d. There
• 9:05
  Speaker 1: is bud images. If you get a sense of what
• 9:12
  Speaker 1: he's getting for one of these, let me know. I
• 9:13
  Speaker 1: don't want to make him feel awkward. Two hundred Yeah.
• 9:21
  Speaker 1: Like an art, it depends on the crawfish farming. Like
• 9:24
  Speaker 1: if I have a fly I've done and it's been published,
• 9:27
  Speaker 1: process a lot of higher Um, I'll have work on
• 9:32
  Speaker 1: display at the Smithsonian Institute, No at all, four National Zoos.
• 9:37
  Speaker 1: When you're walk in front the Corey Bustard exhibit. That
• 9:41
  Speaker 1: fly that's in that big acrylic deals, that's mine. I
• 9:45
  Speaker 1: did work for the Smithsonian. Yeah, who are you man?
• 9:48
  Speaker 1: When I steal this boat tied up in it? Take
• 9:53
  Speaker 1: this guy out and take this guy. Yeah, rant ransom
• 9:58
  Speaker 1: off draw the flying Uh because every piece I dues unique. Yeah,
• 10:07
  Speaker 1: it's it's not the same routine. So it stimulates. My
• 10:10
  Speaker 1: mom keeps me on it. So I want to I
• 10:13
  Speaker 1: want to cover off on this too, because I feel
• 10:15
  Speaker 1: this is very like this is kind of like a
• 10:18
  Speaker 1: test of the culture here where we're at um. Ronnie
• 10:23
  Speaker 1: talking about how you and Bud, like you've known Bud
• 10:25
  Speaker 1: your whole life. Yeah, I've known Bud my whole life.
• 10:27
  Speaker 1: I mean does everybody around here, You guys are all
• 10:30
  Speaker 1: sort of or been here long. Yeah, we're family and
• 10:34
  Speaker 1: like unrelated. Budd's close cousins Mr Chris and his son Kade.
• 10:39
  Speaker 1: Me and Kate were best friends growing up. So when
• 10:42
  Speaker 1: I first thing I did when I got home from
• 10:43
  Speaker 1: school was id topping my full wheel cut across the
• 10:45
  Speaker 1: pasture the Cade's house. And then we go find Bud,
• 10:48
  Speaker 1: and Bud would bring us do all kind of cool stuff.
• 10:50
  Speaker 1: We go, we go, frog in, we go fishing, crawl, fishing, whatever,
• 10:55
  Speaker 1: depending of what was going on that time. We're chomping
• 10:58
  Speaker 1: up the world right here, he's right here, are you're
• 11:00
  Speaker 1: sitting next door? You're the frog champion in the world.
• 11:04
  Speaker 1: Oh my god, butting frogs. But that would put me
• 11:11
  Speaker 1: in All right, Okay, we're gonna get back to the crops.
• 11:15
  Speaker 1: We gotta do a couple of things. We're gonna get
• 11:17
  Speaker 1: back to the crawfish pond. We gotta cover off on
• 11:18
  Speaker 1: a little. You just gotta hang tight. But comment if
• 11:21
  Speaker 1: you feel like you need to comment. We had a
• 11:23
  Speaker 1: couple of news items. You gotta go through, uh, two
• 11:27
  Speaker 1: little things. I don't like hacking on vegans man at all.
• 11:30
  Speaker 1: It's not my thing to hack on vegans. God bless him.
• 11:33
  Speaker 1: But this guy rolled in with an interesting picture where
• 11:36
  Speaker 1: he's in Honolulu and he sees a restaurant called Vegan City.
• 11:42
  Speaker 1: It's called Vegan City, plant based comfort food. But above
• 11:48
  Speaker 1: the bar is a big TV and they're all watching
• 11:52
  Speaker 1: Meat Eater. So I thought it was cute. I love
• 11:59
  Speaker 1: I love to just as Here's another one. This is good.
• 12:04
  Speaker 1: This is like this guy is talking about the coolest
• 12:07
  Speaker 1: vegan he knew. Um. When this guy was in school.
• 12:14
  Speaker 1: They were at the University of Iowa. There's a class
• 12:16
  Speaker 1: you can take at the University of Iowa. I would
• 12:19
  Speaker 1: have taken the ship out of this class called the
• 12:20
  Speaker 1: history and culture of hunting in America. The instructor had
• 12:25
  Speaker 1: a friend who was had been vegan, but made it
• 12:33
  Speaker 1: their thing that they eight road kill because it's like
• 12:38
  Speaker 1: it's dead, it's dead by human cause, would otherwise go
• 12:42
  Speaker 1: to waste. And they would eat a possum, squirrel, raccoon, coyote, deer,
• 12:48
  Speaker 1: didn't matter. Huh. Lived down road kill back in college
• 12:52
  Speaker 1: of eating a little bit of real kill. Oh yeah,
• 12:54
  Speaker 1: it's not a vegan. You guys date road kill because
• 12:57
  Speaker 1: that you need anything that moves pretty much. My favorite
• 13:04
  Speaker 1: was that my favorite vegetable is boiled crops. I'm with you. Uh,
• 13:12
  Speaker 1: it's kind of a weird deal out of Pennsylvania right now.
• 13:14
  Speaker 1: That's that's from Pennsylvania. So he's gonna talk about this.
• 13:17
  Speaker 1: Do you want me to lay the groundwork? Lay the
• 13:19
  Speaker 1: ground man? Okay, as people know, as people know, I
• 13:23
  Speaker 1: don't know if you know if this or not, but
• 13:24
  Speaker 1: it's interesting to know everybody's familiar with police have to
• 13:28
  Speaker 1: do warrants. Yeah, okay, Like for instance, right now, for
• 13:34
  Speaker 1: policeman's driving by. He can't just decide to come in
• 13:38
  Speaker 1: here and see if we're in here doing illicit drugs,
• 13:42
  Speaker 1: right He can't be like, yeah, I don't know, there's
• 13:44
  Speaker 1: people in there. Maybe I'm gonna barge in and see
• 13:46
  Speaker 1: what they're doing. And he can't sneak in here and
• 13:50
  Speaker 1: hide behind the Christmas tree over there to see if
• 13:53
  Speaker 1: someone does something bad, because he did, he probably cause
• 13:57
  Speaker 1: and all this. Game wardens and any states have long
• 14:00
  Speaker 1: held like a special privilege where a game warden can
• 14:06
  Speaker 1: go on to private property and do investigations, do steakouts,
• 14:12
  Speaker 1: sneak around, go to your tree stand, check your license
• 14:17
  Speaker 1: without probable cause, without any kind of warrant. Some fellers
• 14:22
  Speaker 1: in Pennsylvania are bent out of shape. They got a
• 14:25
  Speaker 1: hunting club and they had some wardens come on to
• 14:28
  Speaker 1: their hunting club and give them some citations. They're not
• 14:33
  Speaker 1: challenging what the citations were about. They're challenging that that
• 14:37
  Speaker 1: person they got some libertarian attorney, and they're challenging that
• 14:44
  Speaker 1: it's unconstitutional for a warden to have the ability to
• 14:49
  Speaker 1: go onto private property without without do it, to do
• 14:53
  Speaker 1: warrantless search. Yeah, lay out some of the cultural implications here, Seth.
• 15:00
  Speaker 1: Seth sounds that thinks they sound whiny. Well, I I
• 15:05
  Speaker 1: almost like, I don't know, there's there's a whole. There's
• 15:08
  Speaker 1: like one very much one side of the story here, Um,
• 15:13
  Speaker 1: the side of the people who are not happy because
• 15:15
  Speaker 1: they got tickets. Yeah, like, it doesn't. It doesn't say
• 15:19
  Speaker 1: what they got tickets for. It does. You're wrong on well,
• 15:25
  Speaker 1: it goes down, it goes they got it. There's two citations, honey,
• 15:30
  Speaker 1: without a license, having a loaded gun in your vehicle. Okay,
• 15:34
  Speaker 1: I missed that part. The Horneck went on acense. So
• 15:42
  Speaker 1: they're saying that dude had no right to come on
• 15:44
  Speaker 1: our land anyway. Well, I guess, well he did, because
• 15:49
  Speaker 1: it's long that he's well, okay, they're they're challenging his
• 15:52
  Speaker 1: right to do this. I don't know. I like growing
• 16:00
  Speaker 1: up in Pennsylvania. There's so many people that were anti
• 16:04
  Speaker 1: game commission right, oh buddy. And typically I won't say everyone,
• 16:09
  Speaker 1: but I'd say those people were anti game commission because
• 16:13
  Speaker 1: they were doing a legal ship. Mhm hm hm yeah,
• 16:19
  Speaker 1: strong words, Seth. Most of the time awarding the only
• 16:22
  Speaker 1: anti game commissioned person I know in Pennsylvania has related
• 16:25
  Speaker 1: to you closely the oddly enough for this oddly enough
• 16:30
  Speaker 1: what you just said. Most people that don't like warrings here,
• 16:34
  Speaker 1: it's because they were caught you're doing something illegal or
• 16:38
  Speaker 1: aren't they breaking the law? Yeah, well that might be
• 16:41
  Speaker 1: the same reason. People may be the same, Yeah, I think,
• 16:46
  Speaker 1: I think. Yeah, yeah, we're kids driving around. If you
• 16:49
  Speaker 1: saw a policeman you turned to the radio down and
• 16:51
  Speaker 1: everything and everybody sat up real straight and stuff. You
• 16:53
  Speaker 1: just felt like you were doing something bad. But let
• 16:55
  Speaker 1: me let me give a cup more details. What it's
• 16:58
  Speaker 1: called is open fields doctrine um the game ward's ability
• 17:04
  Speaker 1: to like like for instance, if a game ward. We're
• 17:07
  Speaker 1: talking to a game ward one time and he was,
• 17:10
  Speaker 1: I'll bring this up. This is an interesting story. He
• 17:13
  Speaker 1: was explaining why he was leery about suppressors because he
• 17:18
  Speaker 1: was saying, I rely on the sound of gunshots. Then
• 17:23
  Speaker 1: he went on to say it's hard for him to
• 17:26
  Speaker 1: finish a night of bowl hunting on a day off.
• 17:30
  Speaker 1: He said, every time I'm in my tree stand, I'm
• 17:32
  Speaker 1: sitting there and around dark, I hear and He's like, since,
• 17:41
  Speaker 1: depending on the timing and everything, I'm down out of
• 17:44
  Speaker 1: my tree and I'm heading that way. Now, a gunshot
• 17:48
  Speaker 1: would not like you should have gone off for all
• 17:51
  Speaker 1: manner of reasons, but he would you. He would hear
• 17:55
  Speaker 1: that and head off onto the neighbor's place. Right, open
• 18:00
  Speaker 1: fields doctrine, but high courts in New York, Montana, Oregon, Vermont,
• 18:07
  Speaker 1: Washington state appeals courts have begun to strip wildlife agencies
• 18:11
  Speaker 1: of these special powers, arguing that the state constitutions grant
• 18:19
  Speaker 1: greater protections to citizens. We've got an email from a guy,
• 18:25
  Speaker 1: a civil engineer in Pennsylvania who just unrelated to this,
• 18:31
  Speaker 1: a big long, like a big long, very well articulated
• 18:35
  Speaker 1: email about what he feels has become a very aggressive
• 18:40
  Speaker 1: in his tape, in his mind, a very aggressive approach
• 18:45
  Speaker 1: to um game wardening in his state. But again, he
• 18:51
  Speaker 1: had some violations. Yeah, it's just his side of the story. Yeah,
• 18:57
  Speaker 1: the the officer, I'm hesitant to read a letter because
• 19:01
  Speaker 1: I'd have to go and get a letter from the
• 19:03
  Speaker 1: officer about what happened. So it's it's it's kind of
• 19:06
  Speaker 1: like a moot point. But he points to that there's
• 19:10
  Speaker 1: a lot of tension he feels as an increasing amount
• 19:13
  Speaker 1: of tension in Pennsylvania around enforcement approaching tactics. Yeah, and
• 19:19
  Speaker 1: he went on to say on how he feels that
• 19:22
  Speaker 1: hunting is gonna go away in the state because of that.
• 19:26
  Speaker 1: I don't think that that's probably true. I don't think
• 19:28
  Speaker 1: that's true either. I think that's a far stretch. Um,
• 19:31
  Speaker 1: but if a game warden wants to come on my
• 19:35
  Speaker 1: property and he's like, if he's suspicious that something's going
• 19:39
  Speaker 1: on for me, I'd be like, by all means, go
• 19:43
  Speaker 1: do what you have to do. I mean, you're not
• 19:44
  Speaker 1: gonna like, you're not gonna find anything. All I'm gonna
• 19:46
  Speaker 1: do is prove to you that there's like nothing for
• 19:49
  Speaker 1: you to worry about here. Yeah, you know. And the
• 19:54
  Speaker 1: game wardan that they're talking about the I don't know.
• 19:56
  Speaker 1: I don't know if we want to mention his name,
• 19:58
  Speaker 1: but I've guy's checked me two different times in Turkey season,
• 20:02
  Speaker 1: had great encounters with him. That we had someone poaching
• 20:07
  Speaker 1: turkeys on our property, called the game commission. He showed up.
• 20:11
  Speaker 1: He sat in our camp at the table that we'd
• 20:14
  Speaker 1: all sat around. Um, tell the big Elk story. Yeah,
• 20:18
  Speaker 1: this guy is speaking of gunshots. This same guy, there's
• 20:22
  Speaker 1: a bull elk. He ended up scoring like four or
• 20:25
  Speaker 1: sixty right around four sixty something that doesn't even make sense.
• 20:29
  Speaker 1: SI grows massive elk. Anyway, this guy I had, we
• 20:33
  Speaker 1: had trail camp pictures of that bowl on our property.
• 20:37
  Speaker 1: Um he one night there. I think he was like
• 20:40
  Speaker 1: suspicious of some elk poaching going on anyway. Um one
• 20:47
  Speaker 1: night he went up close to our property just at
• 20:50
  Speaker 1: night in September, UM and just sat up there in
• 20:55
  Speaker 1: the dark, listen listening, had listening post, and all of
• 21:00
  Speaker 1: a sudden just heard a gunshot and went over there
• 21:04
  Speaker 1: and found that it's actually a kid that went to
• 21:09
  Speaker 1: my high school, graduated I think a year or two
• 21:13
  Speaker 1: ahead of me. Um had killed this bowl and was
• 21:17
  Speaker 1: cutting the antlers off of it when he showed up.
• 21:20
  Speaker 1: Yeah yeah on private property. Uh yeah, most likely because
• 21:27
  Speaker 1: all it's all private around there. Called him red handed. Yeah.
• 21:33
  Speaker 1: So you've had a lot of adjacency and interactions to
• 21:37
  Speaker 1: this individual and it has not been you're finding that
• 21:39
  Speaker 1: he's coming around busting your balls unnecessary. He's been nothing
• 21:42
  Speaker 1: but helped us. M hmmm. Plot dickens. So plot thickens.
• 21:49
  Speaker 1: I feel like, and I know, like I don't know
• 21:52
  Speaker 1: this guy real well. I just I've talked to him,
• 21:55
  Speaker 1: you know, a handful of times, and all my interactions
• 21:58
  Speaker 1: with him have been great. I feel like he's not
• 22:00
  Speaker 1: going around and harassing people for no reason. I feel
• 22:04
  Speaker 1: like if he has probable cause or you know whatever,
• 22:08
  Speaker 1: you think something's going on, he's gonna do something about it.
• 22:12
  Speaker 1: So I don't know, I think I think you're you're
• 22:16
  Speaker 1: taking these guys got a little chap ass because they
• 22:18
  Speaker 1: got some tickets. Yeah, they're obviously doing illegal ship and
• 22:22
  Speaker 1: they got caught doing it. So they're bitter about the
• 22:25
  Speaker 1: game commission sounds like it thanks with reports. I don't think. Yeah,
• 22:31
  Speaker 1: I don't have a problem with the game warden coming
• 22:33
  Speaker 1: on my on our like our family's property, you know.
• 22:37
  Speaker 1: I always that's That's one of the things I always
• 22:38
  Speaker 1: asked laid On man, is remember when when they had
• 22:42
  Speaker 1: those uh they had some domestic terrorists and they wanted
• 22:45
  Speaker 1: to get into their phone real bad. Yeah, and uh,
• 22:48
  Speaker 1: they couldn't get it. Took him forever. Apple wouldn't let
• 22:51
  Speaker 1: him into the guy's phone, the guy's wife's phone. Part
• 22:56
  Speaker 1: of my mind's like, I don't know, man, have someone
• 22:58
  Speaker 1: to take a look at my phone. I'd just belay
• 22:59
  Speaker 1: here could be board ship. Yeah, I just I don't,
• 23:07
  Speaker 1: I don't, I don't know. I guess I'm just playing
• 23:09
  Speaker 1: Devil's advocate a little bit. I have no problems with you,
• 23:11
  Speaker 1: I see, but like you know, I see the civil Yeah,
• 23:14
  Speaker 1: I definitely see the civility, the sorry, the civil liberties
• 23:18
  Speaker 1: end of it. But I also see that uh that, Um,
• 23:24
  Speaker 1: I don't know, man, I guess I'm comfortable with the
• 23:29
  Speaker 1: distinction between between of someone's like a wardens, right to
• 23:35
  Speaker 1: roam across the landscape. I don't think they're coming into
• 23:37
  Speaker 1: houses and busting down doors like their right to roam
• 23:41
  Speaker 1: across the landscape. UM. Doing that sort of work feels
• 23:46
  Speaker 1: different to me than then saying okay, So then if
• 23:49
  Speaker 1: that's true, police can just enter your home when they
• 23:51
  Speaker 1: want for no reason. Like I just don't. I don't
• 23:54
  Speaker 1: feel that there's the probability of a ton of confusion there.
• 23:58
  Speaker 1: I'm curious about what the optics would be if they
• 24:00
  Speaker 1: didn't have any citations drawing on like they did have
• 24:04
  Speaker 1: a license, they didn't have the gun, would they still
• 24:06
  Speaker 1: have the same opinion about the game warden coming on
• 24:08
  Speaker 1: their property. They probably forgot about it very quickly. I
• 24:12
  Speaker 1: can see if a game warden was like had a
• 24:17
  Speaker 1: strong feeling that. For instance, I'll put myself in this situation.
• 24:21
  Speaker 1: If if a game warden thought I was doing something
• 24:24
  Speaker 1: wrong on on my property, and it was constantly harassing me,
• 24:29
  Speaker 1: but constantly not not finding anything, but still like constantly
• 24:33
  Speaker 1: harassing me. Like first day, opening day of deer season.
• 24:36
  Speaker 1: He like at first light, he shows up my tree stand. Like,
• 24:40
  Speaker 1: I could see getting pretty irritated about that. Yeah, that's
• 24:44
  Speaker 1: a good point. Nothing's turning up, but it was making
• 24:46
  Speaker 1: your life hell because of some unfounded suspicion. I could
• 24:50
  Speaker 1: see that being very frustrating. But I just I've never
• 24:56
  Speaker 1: experienced anything like that. I have a hard time, a
• 25:01
  Speaker 1: hard time, like believing that a lot of that goes on.
• 25:05
  Speaker 1: If they're not finding anything and they you know, I
• 25:07
  Speaker 1: feel like they're just gonna move on to other ship. Yeah,
• 25:12
  Speaker 1: try to go right, some tickets somewhere. Yeah. I feel
• 25:15
  Speaker 1: like if if that would go through and they would
• 25:16
  Speaker 1: not allow the game warrants to go without a warrant,
• 25:20
  Speaker 1: I feel like that'd be a huge loss for wildlife
• 25:22
  Speaker 1: because I feel like a lot of people with private
• 25:24
  Speaker 1: land would just take advantage figure that, Oh, I can
• 25:27
  Speaker 1: make my own rules now, Game Warran ain't coming over
• 25:29
  Speaker 1: unless I guess, I guess they get reported. But or
• 25:32
  Speaker 1: dudes that hunt public land and start getting help with
• 25:34
  Speaker 1: more tickets. Be like, dude, all the pressures on us now? Uh, okay,
• 25:42
  Speaker 1: we got a couple of chetakot are you I will? I?
• 25:45
  Speaker 1: Can you quickly tackle all three of these? Chester I
• 25:48
  Speaker 1: was actually coming up with a plan how to tackle
• 25:51
  Speaker 1: them real quick. Okay. Um, so chett, well, let me
• 25:54
  Speaker 1: team him up. Okay. So this is the chettackot section
• 25:59
  Speaker 1: and we find out whether they are chetical or not.
• 26:01
  Speaker 1: Do you like a new one? I don't know who
• 26:02
  Speaker 1: came up with that? Yeah, um the first one. There's
• 26:07
  Speaker 1: three of them here. First one's about your your honeyholes,
• 26:11
  Speaker 1: or you're hunting fishing spots. One guy um was hunting
• 26:16
  Speaker 1: with his ex wife and his father in law. Um
• 26:19
  Speaker 1: or he was hunting with his wife and his then
• 26:22
  Speaker 1: wife and his father and then father in law. UM
• 26:26
  Speaker 1: took him out to his spot and his wife shot
• 26:28
  Speaker 1: a buck of a lifetime. And uh, he must not
• 26:32
  Speaker 1: have liked his ex father in law because he had
• 26:34
  Speaker 1: to throw in there. My ex father in law wounded. Um.
• 26:40
  Speaker 1: I noticed that. Yeah, and that was um. I learned
• 26:45
  Speaker 1: a new word with my wife the r D. I
• 26:47
  Speaker 1: think that that's called a microaggression. Yeah, just the he's
• 26:51
  Speaker 1: like what what what? He wounded one? I'm just telling
• 26:53
  Speaker 1: you he wouldn't, you know. But it's like it's like
• 26:56
  Speaker 1: a little it's a little jam. Yea. So the ex
• 27:01
  Speaker 1: father in law wounded one. Um, but it must have
• 27:04
  Speaker 1: been a pretty good spot because that four years later
• 27:08
  Speaker 1: the guy goes in this spot and there he sees
• 27:10
  Speaker 1: his ex father in law. We left out that they
• 27:12
  Speaker 1: had a divorce, yes, well ex father in all okay,
• 27:16
  Speaker 1: yeah yeah, so this this guy is in there hunting
• 27:20
  Speaker 1: this hunt this spot. And I know we've covered this before.
• 27:24
  Speaker 1: Spots and my take on this, and it's real simple.
• 27:28
  Speaker 1: If some dude shows you a spot, um, especially like
• 27:35
  Speaker 1: a smaller spot, well, just in regards to anything like
• 27:39
  Speaker 1: any spot situation, like, it's always good to ask if
• 27:43
  Speaker 1: you're going to go in there. That's like a very
• 27:45
  Speaker 1: simple way. Here's the thing. Go on, don't don't go
• 27:49
  Speaker 1: on to number two. But I got something to say
• 27:51
  Speaker 1: about number one. All of these things have a bunch
• 27:53
  Speaker 1: of gray area there too. Like I don't know how
• 27:55
  Speaker 1: big this spot is. It could be a giant public
• 27:58
  Speaker 1: land spot. Um. I got to you can go off,
• 28:03
  Speaker 1: go fight, You're right, I agree with you in general. Yeah,
• 28:08
  Speaker 1: if you have a spot and you take your father
• 28:10
  Speaker 1: in law out, and then you get a divorce and
• 28:15
  Speaker 1: he stops being your father in law. I feel the
• 28:17
  Speaker 1: father in law needs to move on and find a
• 28:18
  Speaker 1: new spot because the divorce ended that relationship. But I
• 28:23
  Speaker 1: don't know the details of the divorce. If this guy
• 28:27
  Speaker 1: that wrote in was a flanderer and that behavior led
• 28:33
  Speaker 1: to the divorce, and there was some other ugly factors
• 28:36
  Speaker 1: involved in the divorce, this father in law might not
• 28:39
  Speaker 1: even like hunting. He's just doing anything. You can you
• 28:43
  Speaker 1: ever say a movie in the bedroom, he's just doing everything.
• 28:47
  Speaker 1: Lobster Fisher, Huh, But I wouldn't guess that by the title. Well,
• 28:52
  Speaker 1: it's it's a part of a lobster trap, got you
• 28:55
  Speaker 1: in the bedroom part of lobster Anyways, this father in
• 28:58
  Speaker 1: law kills his wife's ex husband. I kind of ruined
• 29:02
  Speaker 1: the movie. It's in the end, but spoiler. So it
• 29:07
  Speaker 1: might be that he was sticking it to the guy,
• 29:10
  Speaker 1: sticking it to him over something that we don't know about. Yeah,
• 29:16
  Speaker 1: but you do. But here's the thing. In your position
• 29:19
  Speaker 1: as the check at man, you can't be bogged down
• 29:24
  Speaker 1: by all the unknowns. Yes, and here's another lesson on that.
• 29:28
  Speaker 1: For this guy who took the father in law, it
• 29:32
  Speaker 1: sounds like he didn't quite really like him. If you're
• 29:34
  Speaker 1: gonna take someone out to your good hunting spot, make
• 29:38
  Speaker 1: sure you really like him. Make sure they like good buddy,
• 29:41
  Speaker 1: you know, which can you know, things can change, things
• 29:45
  Speaker 1: can change down the road, But just do your do
• 29:48
  Speaker 1: your best to you know, have a good good buddy.
• 29:51
  Speaker 1: You know, I don't. You're a married Manchester. Yeah, I've
• 29:54
  Speaker 1: been married a hell but longer than you, uh in
• 29:59
  Speaker 1: that situation, and it might not be that he could.
• 30:02
  Speaker 1: It might not be that he could. Uh, you know,
• 30:07
  Speaker 1: you gotta be like, there's about there's some politics involved
• 30:10
  Speaker 1: and being married man. Yeah, she's like, well, how come
• 30:12
  Speaker 1: we don't take my dad hunting? Look, let me come on. Oh,
• 30:17
  Speaker 1: I know what you're saying big time. It might be
• 30:19
  Speaker 1: like if someone you know, your wife asked you to
• 30:21
  Speaker 1: do something, you just do it. Yeah. So that's why
• 30:23
  Speaker 1: you have B and C spots. Yeah, there you go.
• 30:28
  Speaker 1: I got just a spot for you. It's not right hunt.
• 30:31
  Speaker 1: Put him in the car, put him in the bring him,
• 30:36
  Speaker 1: bring him to the muck. Okay, another one here next,
• 30:39
  Speaker 1: whether or not the next cheddicker question, So this is
• 30:42
  Speaker 1: a property thing. This guy bought forty acres of land,
• 30:47
  Speaker 1: wanted to have his own little chunk to hunt. Oh no,
• 30:50
  Speaker 1: thirty acres of land um and the back thirty um.
• 30:56
  Speaker 1: And he is got a little confrontation maybe or not confrontation,
• 31:02
  Speaker 1: but his neighbors have uh deer stands set up right
• 31:05
  Speaker 1: on the property line in an old ground blind set
• 31:09
  Speaker 1: up right on the property line. Even mentions that it's
• 31:12
  Speaker 1: potentially on their property just a little bit, but he's
• 31:17
  Speaker 1: not quite sure. And anyways, uh, and he's like, should
• 31:21
  Speaker 1: I confront these guys? Is that wrong? Am I being wrong?
• 31:25
  Speaker 1: Since they were there first? What should I do? We
• 31:30
  Speaker 1: grew up on our property in Wisconsin that is pretty
• 31:33
  Speaker 1: good hunting. Um a lot of deer, especially during big
• 31:39
  Speaker 1: box um running all over the place. Anyways, our neighbors
• 31:45
  Speaker 1: definitely know that, and they set up right around the
• 31:49
  Speaker 1: outside of our property and there's not on our property.
• 31:55
  Speaker 1: But it definitely is kind of like, I don't know,
• 31:59
  Speaker 1: it's a little annoying, you know, because it's like if
• 32:02
  Speaker 1: that guy saw that big back walking on our property
• 32:06
  Speaker 1: line just inside, would that guy be able to hold
• 32:10
  Speaker 1: out and not shoot that deer. You know, it just
• 32:14
  Speaker 1: depends on the person. But there's really nothing you can
• 32:17
  Speaker 1: do there there If they're on their property, Um, you know,
• 32:22
  Speaker 1: they have every right to set that blind up. I
• 32:24
  Speaker 1: would recommend if you have that situation, we don't have
• 32:28
  Speaker 1: any any tree stands set up right on our property lines,
• 32:32
  Speaker 1: just to avoid that conflict. But you know, potentially so.
• 32:37
  Speaker 1: But help this guy out with this question. I know
• 32:40
  Speaker 1: that he doesn't He probably knows that he doesn't have
• 32:42
  Speaker 1: any authority to make them move, but he's trying to
• 32:44
  Speaker 1: figure out how should I feel about them? Sure? Yeah,
• 32:49
  Speaker 1: I mean that's like depends on what kind of people
• 32:52
  Speaker 1: they are, too, Like if he gets to knows his
• 32:54
  Speaker 1: neighbors and they're kind of shysty like if they could
• 32:57
  Speaker 1: shoot a dear, then I would feel a little worried.
• 33:00
  Speaker 1: And you know, I think you should go talk to him.
• 33:05
  Speaker 1: Does it like to say that he knows him? Well,
• 33:08
  Speaker 1: it's his neighbors. He he says, Should I confront them
• 33:11
  Speaker 1: about it? Should I suck it up and avoid it
• 33:14
  Speaker 1: or bring it up to them? And I think if
• 33:16
  Speaker 1: they're your neighbors, you might as well go over there
• 33:18
  Speaker 1: and have a chat with them, because you're living right
• 33:20
  Speaker 1: next time, regardless, I would go over and be like, listen,
• 33:22
  Speaker 1: I see you have a stand close to the property line.
• 33:25
  Speaker 1: Does he have a stand closer there too, No, he's
• 33:29
  Speaker 1: It sounds like he's staying off the property lines. I
• 33:33
  Speaker 1: was gonna say, I'd go over there and be like, listen,
• 33:34
  Speaker 1: if you like, if we communicate a little bit, you
• 33:37
  Speaker 1: let me know when you're hunting that stand. I know
• 33:40
  Speaker 1: it's close to the property line. If you know, let
• 33:43
  Speaker 1: me know when you're hunting that, I'll haunt a different spot,
• 33:46
  Speaker 1: or vice versa. I'll tell you what I think. Maybe
• 33:50
  Speaker 1: I don't know. I'd have to know a little more
• 33:52
  Speaker 1: about the neighbors. You could also go over there and
• 33:54
  Speaker 1: propose a solution. You could say, you know what, really,
• 34:00
  Speaker 1: I could put a stand up and we could sit
• 34:02
  Speaker 1: back to back. Right, you're looking into your place, me
• 34:05
  Speaker 1: looking at my place. No one really wants that. Would
• 34:09
  Speaker 1: you want to agree to a little gentleman's agreement that, uh,
• 34:15
  Speaker 1: we don't put stands within a hundred yards of that
• 34:18
  Speaker 1: Border'll honor that. Yeah, you want a little co op? Yeah, now,
• 34:24
  Speaker 1: I know. Here's I don't want to tell you. I
• 34:25
  Speaker 1: don't want to say where This is because I don't
• 34:27
  Speaker 1: want to embarrass anybody. But I know some folks with
• 34:30
  Speaker 1: the with the property in Texas low fence, this is
• 34:35
  Speaker 1: not a high fence property, and they have a very
• 34:38
  Speaker 1: tightly managed deer program on their property and they've had
• 34:41
  Speaker 1: a lot of problems with these neighbors. Have a parcel
• 34:43
  Speaker 1: that borders there's and they don't have a tightly managed
• 34:47
  Speaker 1: deer program, and that all their stands we're on the edge.
• 34:53
  Speaker 1: Because they knew that they had they were that they
• 34:55
  Speaker 1: had big box um, they Avenge Sleep made a They
• 35:01
  Speaker 1: eventually put a deer fence on one edge of their property,
• 35:09
  Speaker 1: had a buddy do the same thing, put it do
• 35:11
  Speaker 1: their fence just on one They got so tense between
• 35:16
  Speaker 1: them and the neighbors. And I know, and I know
• 35:18
  Speaker 1: from just from hearing from the people. I know his
• 35:21
  Speaker 1: perspective that they did share with the neighbors here like
• 35:27
  Speaker 1: here's what we're trying to accomplish here with like a
• 35:29
  Speaker 1: deer management program. Um, you know, let's try to work
• 35:35
  Speaker 1: together on it. Um. But they just felt they're being
• 35:38
  Speaker 1: a little bit taken advantage of and that was their solution.
• 35:43
  Speaker 1: M Interesting. I had a buddy and they have a
• 35:46
  Speaker 1: ranch over in the King's Ranch in Texas, and they
• 35:48
  Speaker 1: have the same issue that their neighbor on the bordering side.
• 35:52
  Speaker 1: It was putting up stands and um guiding hunts to
• 35:56
  Speaker 1: shoot the bucks coming off of the bow only ranch.
• 36:01
  Speaker 1: So they were real strict on their management, you know,
• 36:04
  Speaker 1: certain only certain hundred fifty plus inch deer being shot
• 36:08
  Speaker 1: with a bow. And that guy was putting a hunter,
• 36:11
  Speaker 1: a different hunter every day in that stand on the border.
• 36:14
  Speaker 1: And they did the same thing. They put up a
• 36:16
  Speaker 1: deer fence and cut them off with the just just
• 36:20
  Speaker 1: a high game fence on one side the border, just
• 36:23
  Speaker 1: to keep those deer from going to that dude that
• 36:25
  Speaker 1: guy at him just killing them all, Okay. Chadic at
• 36:29
  Speaker 1: number three, Jack at number three. This guy lives in
• 36:33
  Speaker 1: California's Sacramento Valley between two mountain ranges. He says, it's
• 36:37
  Speaker 1: let's just say it's not San Francisco. Bear hunting was
• 36:41
  Speaker 1: outlawed ten years ago with dogs. You can't run bears
• 36:45
  Speaker 1: with dogs out there anymore. Um. And this guy was
• 36:50
  Speaker 1: out bear hunting one day and he ran across a
• 36:52
  Speaker 1: couple of pickup trucks with some guys with dogs, and uh,
• 36:58
  Speaker 1: the guy said, they made it clear that they weren't hunting,
• 37:01
  Speaker 1: they weren't after bears with these dogs, But sounds like
• 37:04
  Speaker 1: they're probably clearly houndsmen training dogs, training dogs, which I
• 37:09
  Speaker 1: would have to do some research on this, Like I
• 37:11
  Speaker 1: don't know what the laws are for running dogs, you know,
• 37:15
  Speaker 1: for training purposes during bear season in California. It sounds
• 37:20
  Speaker 1: like there could be some illegal activity going on there.
• 37:24
  Speaker 1: I already, but I'm not a percent sure on that. Anyways,
• 37:29
  Speaker 1: these guys are, you know, let their hounds out, and
• 37:32
  Speaker 1: this other guys trying to bear hunt legally. Um, and
• 37:37
  Speaker 1: you know, dog it's kind of obviously blowing his hunt
• 37:40
  Speaker 1: because the dogs are barking three ridges over. Um. He
• 37:46
  Speaker 1: just feels, you know, that it's not not right or
• 37:50
  Speaker 1: not ethical to be doing that during bear season. Um.
• 37:53
  Speaker 1: He says he hates to report people, but laws are lodged.
• 37:57
  Speaker 1: Laws are laws, and I don't by bus. Um. So
• 38:02
  Speaker 1: it sounds like this guy thought these guys were running bears,
• 38:06
  Speaker 1: is what what I gather from this, which obviously is illegal.
• 38:12
  Speaker 1: So I mean, I'd have to just research this one
• 38:15
  Speaker 1: more because I don't know, can you run do you
• 38:17
  Speaker 1: think you could run dogs? During bear season just for
• 38:20
  Speaker 1: training purposes. Uh. I don't know the answer to that. Yeah, Uh,
• 38:26
  Speaker 1: if it is that you can. It brings up this
• 38:29
  Speaker 1: question that we've had people right in about before. Remember
• 38:31
  Speaker 1: when Kevin Murphy got harassed by archery deer hunters for
• 38:35
  Speaker 1: hunting squirrels because they felt that their activity, they felt
• 38:39
  Speaker 1: that archery hunting deer, their archery hunting of deer, was
• 38:45
  Speaker 1: more important than his hunting of squirrels. He was actually
• 38:47
  Speaker 1: in Michigan, so he got harassed by bow hunters who
• 38:52
  Speaker 1: were mad that he had the audacity to be out
• 38:55
  Speaker 1: hunting squirrels during the white tail rut. Yeah, and he
• 39:00
  Speaker 1: thought that was some bullshit. Yeah. I mean, every everybody
• 39:03
  Speaker 1: has right right to do to use the landscape, like
• 39:08
  Speaker 1: if they're if they are filling the law. Do you
• 39:12
  Speaker 1: not go do certain things because other people are doing
• 39:15
  Speaker 1: certain things. I'll point out that, Um, just recently, when
• 39:20
  Speaker 1: I was home visiting my mom, I was taking the
• 39:22
  Speaker 1: kids out squirrel hunting, and I was aware and cognizant
• 39:26
  Speaker 1: of the fact that it was firearm deer and I
• 39:30
  Speaker 1: didn't wanna like go into places where a truck was
• 39:33
  Speaker 1: parked because some guy was hunting deer and I felt
• 39:39
  Speaker 1: like me coming through with all my kids hunting squirrels
• 39:43
  Speaker 1: would have been a little I don't know, it felt
• 39:44
  Speaker 1: a little rude to me, So I would I kind
• 39:47
  Speaker 1: of like stuck to stuff real close to the road
• 39:50
  Speaker 1: and whatnot because I don't want to blow something. Dudes,
• 39:52
  Speaker 1: deer hunt. Was I allowed to do it? Sure? Yeah?
• 39:56
  Speaker 1: I think communication Like if these guys are legal and
• 39:59
  Speaker 1: able to run dogs during during bear season, I think, um,
• 40:04
  Speaker 1: communication would be huge there. So these bear these you know,
• 40:08
  Speaker 1: houndsmen aren't ruining this guy's bear hunt. Try and send
• 40:11
  Speaker 1: him another way, and the actual bear hunter had the
• 40:15
  Speaker 1: other way. But yeah, I gotta note a little more
• 40:19
  Speaker 1: about what's going on a couple more things on hound hunting,
• 40:31
  Speaker 1: because you know, the whole Vermont thing, right, Like we
• 40:33
  Speaker 1: covered that dude in Vermont. I think it's gonna come
• 40:36
  Speaker 1: on the show. I think we're working on the gold
• 40:38
  Speaker 1: Shaw farm dude. And he made a very good YouTube
• 40:41
  Speaker 1: video like a rebuttal. We came after him pretty hard.
• 40:46
  Speaker 1: He made a whole YouTube rebuttal. The guy's driving this
• 40:48
  Speaker 1: petition to end hound hunting or a change hound hunting.
• 40:52
  Speaker 1: Someone rolled into like a little bit of the story
• 40:55
  Speaker 1: that that I didn't know about, because there was this
• 40:57
  Speaker 1: very publicized case from two thousand eight teen in Vermont
• 41:01
  Speaker 1: about the tension between hound hunters and the non hunting public.
• 41:08
  Speaker 1: A there there this thing got a ton of attention
• 41:11
  Speaker 1: where a pack of hound hunters dogs apparently attacked this
• 41:17
  Speaker 1: couple of walking in the woods and attack their dog
• 41:21
  Speaker 1: pretty good, and it went out a long time. The
• 41:25
  Speaker 1: people got bit, their dog got bit, and that caused
• 41:28
  Speaker 1: a lot of uh consternation about to what degree are
• 41:31
  Speaker 1: these hounds under control? Because these people it sounds like
• 41:37
  Speaker 1: I don't fully understand it. It sounds like this attack
• 41:40
  Speaker 1: on them and their dogs went on for like ninety minutes. Jeez.
• 41:46
  Speaker 1: In the end, the hound hunter walked away with five points.
• 41:50
  Speaker 1: I don't know how the point system works, walked away
• 41:53
  Speaker 1: with five points on his license and a couple hundred
• 41:58
  Speaker 1: bucks in the fine. And people are pointing out that
• 42:01
  Speaker 1: if you were in a county park, if you were
• 42:03
  Speaker 1: in a city park and your dog came up and
• 42:05
  Speaker 1: bit some people and attacked the dog for ninety minutes,
• 42:07
  Speaker 1: your dog be euthanized. But people felt that this dude
• 42:12
  Speaker 1: walked with a slap on the wrist and certainly did
• 42:16
  Speaker 1: not have his dogs under any kind of control for
• 42:19
  Speaker 1: them to be able to chase these people around for
• 42:21
  Speaker 1: ninety minutes. That is bizarre. Again, Man, two sides of
• 42:26
  Speaker 1: the story, I think. Man, I love hound hunting, absolutely
• 42:30
  Speaker 1: love it. I want hounds of my own someday. Um,
• 42:34
  Speaker 1: there's always conflicts with hound hunters and the general public.
• 42:38
  Speaker 1: I just need to be like very responsible about it.
• 42:42
  Speaker 1: I think it would end a lot of problems. Here's
• 42:43
  Speaker 1: nothing to just happened in Vermont, kind of the rus
• 42:47
  Speaker 1: oude of the coin. You know, we always talk about
• 42:50
  Speaker 1: the right to hunt laws and whatever happens. Well, some
• 42:53
  Speaker 1: hound hunters we're out uh Groton State Forest. Okay, they're
• 43:02
  Speaker 1: they're tracking a black bear and the bear goes on
• 43:07
  Speaker 1: to private property. Okay. The hunters legally enter the woods
• 43:13
  Speaker 1: from Buzzy's Road it's called, and they retrieve their hounds.
• 43:17
  Speaker 1: So they're in there within law because they go to
• 43:20
  Speaker 1: get their dogs, but don't kill a bear out of
• 43:22
  Speaker 1: the tree. Leave the bear in the tree, get their hearts,
• 43:25
  Speaker 1: their dogs, get back to their truck, and there's two ladies.
• 43:29
  Speaker 1: They're letting all the air out of their tires. Then
• 43:32
  Speaker 1: one of these ladies releases a German shepherd hurt. Let's
• 43:37
  Speaker 1: hurt German shepherd out, which then gets into a fight
• 43:40
  Speaker 1: with the bear hunters hound and beats the hound dog
• 43:44
  Speaker 1: up bad enough where it needed veterinarian care. The women
• 43:48
  Speaker 1: got fined, found guilty in court. The bear hunters were
• 43:52
  Speaker 1: acting awfully. She was acting unlawfully. Sons, legit to me,
• 43:57
  Speaker 1: she's shotting that turned those dogs loose. That chap right,
• 44:00
  Speaker 1: you shouldn't let their other tires. Well, no, I mean,
• 44:04
  Speaker 1: if if the hunters were following the law, she had
• 44:09
  Speaker 1: no right to do what she did. I could see
• 44:12
  Speaker 1: when the courts. I mean, we're all sitting here and
• 44:16
  Speaker 1: probably we'll all agree she was wrong. I think so. Yeah.
• 44:19
  Speaker 1: I don't know about that state, but in some states
• 44:21
  Speaker 1: they the houndsman probably could have legally killed her dog.
• 44:25
  Speaker 1: Mm hmm. Yeah. There's gotta be some kind of formal
• 44:28
  Speaker 1: animal cruelty to to make your dog attack somebody else's dog.
• 44:31
  Speaker 1: I mean, yeah, I don't know. I don't know. I
• 44:35
  Speaker 1: have my property in Mississippi and where we did hunt.
• 44:38
  Speaker 1: We still hunt only but we have neighbors that hand hunt.
• 44:44
  Speaker 1: It's a constant problem. You guys get a lot of disputes.
• 44:49
  Speaker 1: I tried to avoid it, but the others around us
• 44:53
  Speaker 1: that it's gotten serious. Lord, really serious. Grant Uh. I
• 45:04
  Speaker 1: can be sitting at camp and at midnight you hear
• 45:09
  Speaker 1: a bunch of hounds chasing the deer on my property.
• 45:13
  Speaker 1: They'll run their dogs in the evening and the dogs
• 45:17
  Speaker 1: will run off, and the hunters don't retrieve their their hounds.
• 45:22
  Speaker 1: So the dogs are staying in the woods all their lawn,
• 45:26
  Speaker 1: chasing deer all around my property. It's it's a hard
• 45:30
  Speaker 1: thing to swallow when you know you're dedicated to still hunting.
• 45:35
  Speaker 1: You you're trying to manage your property for still hunting,
• 45:39
  Speaker 1: and you got and look at hounds. We see them
• 45:42
  Speaker 1: in the morning with their collars, they come to the
• 45:46
  Speaker 1: we feed them. You can tell some of them are starving.
• 45:50
  Speaker 1: They all have callers with the owners names on them. Um,
• 45:55
  Speaker 1: it's a constant, it doesn't stop. It's cons that if
• 46:00
  Speaker 1: I was a hound hunter, I'd take a two pronged approach. Man.
• 46:04
  Speaker 1: I would be fighting like like, fighting like hell to
• 46:09
  Speaker 1: protect my rights as a hound hunter. And I would
• 46:12
  Speaker 1: be fighting like hell to like to have a buttoned
• 46:16
  Speaker 1: up program and avoid conflict with other hunters. You know what,
• 46:20
  Speaker 1: you have to understand a dog. He doesn't know what
• 46:24
  Speaker 1: a fence line is. He can't read it, keep out saying,
• 46:29
  Speaker 1: I mean it's in his nachere to run. He'll cross
• 46:33
  Speaker 1: property lines. And and I can understand a dog running
• 46:39
  Speaker 1: five ten miles. It's hard for mental and foot to
• 46:43
  Speaker 1: keep up with a dog running through hilly territory. So
• 46:49
  Speaker 1: I can. I can deal with the occasional hound running
• 46:54
  Speaker 1: around my place at night, but it's constant. It doesn't
• 47:00
  Speaker 1: top there was a problem. What's the benefit of of
• 47:07
  Speaker 1: running hounds aside from actually like what what do they
• 47:12
  Speaker 1: get out of it? Besides the exhilaration of actually owning
• 47:15
  Speaker 1: hounds and hearing that and chasing a lot of areas.
• 47:18
  Speaker 1: That's the only way to effectively hunt bears, beder hounds, lions.
• 47:25
  Speaker 1: I mean it's like a traditional youth practice, man. You go,
• 47:28
  Speaker 1: I mean people were, people were you know, like this
• 47:31
  Speaker 1: is a little known thing. You go back like Daniel Boone, Okay,
• 47:36
  Speaker 1: that's how they hunted bears. Yeah there there if you
• 47:40
  Speaker 1: go reader even up into the hundreds, like the Cherokee Choctaw.
• 47:46
  Speaker 1: I mean they hunted bears with dogs, going back it's
• 47:50
  Speaker 1: a traditional youth practice. And I'm asking the question to
• 47:53
  Speaker 1: somebody who has very little insight into hound hunting, like
• 47:58
  Speaker 1: this is all very new information. And so it's been
• 48:00
  Speaker 1: kind of really interesting to hear this conversation go on
• 48:04
  Speaker 1: because we used to hunt rabbits with beagles. Yeah, and
• 48:11
  Speaker 1: it's always like it's always you know, so you got
• 48:18
  Speaker 1: people to do one thing. I feel like I've told
• 48:21
  Speaker 1: the story hunter times. I'm not gonna tell it again.
• 48:25
  Speaker 1: People tend to think that what they've always done is
• 48:27
  Speaker 1: dead on balls, right, and that what everybody else does
• 48:30
  Speaker 1: is bad. So you've got guys that hunt birds with dogs,
• 48:35
  Speaker 1: and that's that's the kind of stuff you make paintings
• 48:38
  Speaker 1: about and hanging your house. But the guy that hunts
• 48:41
  Speaker 1: something else with the dog, that's the savage. You know.
• 48:45
  Speaker 1: It's like you shouldn't be able to trap because what
• 48:49
  Speaker 1: if something happens to the dog that I use to
• 48:52
  Speaker 1: kill stuff that I like to kill. Mhm. It's just
• 48:57
  Speaker 1: you know, people are there's a ton of tribalism. There's
• 49:04
  Speaker 1: a ton of tribalism. And before, like before I had
• 49:09
  Speaker 1: such a before I had the luxury of being around,
• 49:12
  Speaker 1: traveling around throughout the country so much and being exposed
• 49:16
  Speaker 1: to all the different hunting cultures that exists in the country,
• 49:20
  Speaker 1: I was guilty the same stuff. I was like, what
• 49:23
  Speaker 1: I do is very right. I you know, I we
• 49:29
  Speaker 1: hunt dear the right way and everyone else does it
• 49:32
  Speaker 1: the wrong way. It's just this very like provincial attitude.
• 49:38
  Speaker 1: I think it's got a lot to do it what
• 49:40
  Speaker 1: you were raised in too, sure to generations. You know,
• 49:44
  Speaker 1: the grandparents brought their kids. I'm runting a certain particular way.
• 49:52
  Speaker 1: The grandkids learned how to find out where, and it's
• 49:56
  Speaker 1: a mind said that this is the way to do it.
• 49:59
  Speaker 1: I think the only like when when weighing all these
• 50:02
  Speaker 1: things out, I have found and this is after this
• 50:06
  Speaker 1: is what where I've arrived after spending um many many
• 50:10
  Speaker 1: many days and hours like sort of like looking at
• 50:13
  Speaker 1: these controversies, um, I feel that there's two things that
• 50:20
  Speaker 1: there's like two sort of aspects of all the stuff
• 50:23
  Speaker 1: they need to be considered. I put an enormous amount
• 50:25
  Speaker 1: of weight on traditional youth practices, and I put a
• 50:30
  Speaker 1: lot of weight on resource allocation, meaning if you could
• 50:35
  Speaker 1: come and say that a certain activity like hound hunting
• 50:38
  Speaker 1: for bears is as conducted is detrimental to black bear
• 50:43
  Speaker 1: populations in the long term, Like you're on an unsustainable path. Uh,
• 50:49
  Speaker 1: then that's a conversation that needs to be had. How
• 50:51
  Speaker 1: are you gonna how are you gonna rectify that? So
• 50:53
  Speaker 1: you have a traditional youth practice like hound hunting with bears,
• 50:55
  Speaker 1: it's something that people have always done. So we're gonna
• 50:58
  Speaker 1: honor that traditional use up to the point where someone
• 51:02
  Speaker 1: can look and say, you're on a bad path from sustainability.
• 51:07
  Speaker 1: And the way that's usually the way that's usually handled
• 51:11
  Speaker 1: is through resource allocations, like what what what part of
• 51:15
  Speaker 1: the pool of black bear tags are going to go
• 51:17
  Speaker 1: to that user group? Um? With the emerging technologies that
• 51:22
  Speaker 1: have a different attitude about it, because emerging technologies haven't
• 51:27
  Speaker 1: haven't yet entered traditional use practice. So someone's gonna come
• 51:31
  Speaker 1: and make the case that, like like using thermal night
• 51:34
  Speaker 1: vision stuff, Um, what are the implications for game management?
• 51:39
  Speaker 1: I think that that's a much more fair question to
• 51:41
  Speaker 1: ask because it's an emerging technology without a culture built
• 51:44
  Speaker 1: around it. It's not a traditional youth practice. Let's weigh
• 51:48
  Speaker 1: it on its merits as it emerges, rather than going
• 51:51
  Speaker 1: back and telling people that have been involved in some
• 51:54
  Speaker 1: activity for three hundred years that we've now decided that
• 51:58
  Speaker 1: what they've been doing for three years sustainably is no
• 52:02
  Speaker 1: good anymore. I agreed. You know. Let me just say
• 52:05
  Speaker 1: it's like one approach of many, but it's kind of
• 52:07
  Speaker 1: how I tend to look at the stuff. I want
• 52:09
  Speaker 1: to talk about this damn crayfish pond though, I want
• 52:14
  Speaker 1: to talk about it too, because you said it was yours. Okay,
• 52:20
  Speaker 1: layout like like uh layout for me? Um? How one
• 52:26
  Speaker 1: like the process of making a personal crawfish pond. I'm
• 52:28
  Speaker 1: gonna try to say crawfish out of difference bulldogs and
• 52:31
  Speaker 1: an escavena and five days I was pumping water into it.
• 52:36
  Speaker 1: So you dug that hole was a needy. What we
• 52:40
  Speaker 1: did We brought in an asked cavena and dug a
• 52:42
  Speaker 1: keys set about six ft down. What's that word? Um?
• 52:51
  Speaker 1: We dug about six ft down a bucket wide to
• 52:55
  Speaker 1: create to break the soil. Turn cut any avenues that
• 53:02
  Speaker 1: the water could see through, because here we have a
• 53:05
  Speaker 1: lot of the top of soil we have you have
• 53:08
  Speaker 1: you're you're running into a lot of veins of water
• 53:12
  Speaker 1: running just a few feet deep. So we gotta break that.
• 53:15
  Speaker 1: We have to cut that. So we cut a key
• 53:18
  Speaker 1: way six eight feet deep, bucket wide. The dimensions of
• 53:24
  Speaker 1: the pond. You're gonna build the perimeter all in yards.
• 53:30
  Speaker 1: Tell people what the dimensions of this crawfish pond. It's
• 53:32
  Speaker 1: too weir because it's five five ft long, a hundred
• 53:39
  Speaker 1: fifty foot wall. Um, so we build a key way.
• 53:45
  Speaker 1: You're just digging and you and you swinging the bucket
• 53:48
  Speaker 1: around and dumping it right back. You're dump in the
• 53:51
  Speaker 1: dirt right back into the key way. You just want
• 53:54
  Speaker 1: to break that if there's any channels that water is running,
• 53:58
  Speaker 1: because you're gonna lose water. Then a bulldozer comes in
• 54:02
  Speaker 1: removes about a foot of top soil where all the
• 54:07
  Speaker 1: grass is growing. You gotta get that out of the way.
• 54:12
  Speaker 1: Then you just keep pushing dirt to build your levees.
• 54:16
  Speaker 1: You can't have any grass. That's why you remove that
• 54:20
  Speaker 1: top soil. You can't put that grass in your level
• 54:24
  Speaker 1: because then the grass the cares and it will form
• 54:27
  Speaker 1: little channels that the water could start seeping through and
• 54:31
  Speaker 1: it will lead the way you leve it. So you
• 54:33
  Speaker 1: get rid of the grass and you start pushing dirt
• 54:36
  Speaker 1: with the bulldozer. Bill you leave it and crank cup
• 54:41
  Speaker 1: your pump and fill it. And uh, I built upon
• 54:46
  Speaker 1: and five days I filled it. Uh, wait in a
• 54:51
  Speaker 1: week and then I dumped the crawfish planting in it.
• 54:55
  Speaker 1: One week after I filled it with water. But how'd
• 54:57
  Speaker 1: you get the rice going in there? Ah? Have to
• 55:00
  Speaker 1: wait the following spring. So you put crawfish in before
• 55:03
  Speaker 1: you start even growing right there? Yes, because I had
• 55:06
  Speaker 1: to get crawfish into the drill into the ground. That
• 55:10
  Speaker 1: was my crop for the Uh what we do? How
• 55:16
  Speaker 1: their life cycle works? And me, I drained my pond
• 55:19
  Speaker 1: in me and I forced a force him. I pulled
• 55:24
  Speaker 1: the plug in twelve hours, drained all the water of
• 55:27
  Speaker 1: the pond. Well, the crawfish is instinct to survive is
• 55:32
  Speaker 1: to drill into the ground. So when I when they
• 55:35
  Speaker 1: feel that water dropping, they start drilling and they drill
• 55:42
  Speaker 1: all on the inside the lever. They're drilling into the ground.
• 55:45
  Speaker 1: And then I leaved upon dry all summer, cut the
• 55:48
  Speaker 1: grass around mid September, planting the rice seed. So the pond. Yeah,
• 55:56
  Speaker 1: I'm confused, now, why do you why do you need
• 56:01
  Speaker 1: the crawfish to drill into the ground, Because they're going
• 56:05
  Speaker 1: to the ground and they've they've been bread, they have
• 56:08
  Speaker 1: eggsam them. They're going to the ground and they span
• 56:13
  Speaker 1: two three months in the ground. Then when the females
• 56:17
  Speaker 1: come out, they're carrying babies under their tail. And when
• 56:22
  Speaker 1: I'll filled the pond, they start coming out the field.
• 56:26
  Speaker 1: Let's let's build a timeline. So like Ronnie's he's raising
• 56:31
  Speaker 1: his hand, go ahead running. So so what the whole
• 56:33
  Speaker 1: point of the crawfish, point of the flooding and the
• 56:35
  Speaker 1: draining is to is to assimilate the river. So naturally occurring,
• 56:40
  Speaker 1: the river would flood in the spring and the crawfish
• 56:45
  Speaker 1: would come out their holes, and then when the river
• 56:47
  Speaker 1: would go back low again, the crawfish would would drill.
• 56:51
  Speaker 1: So you got imitating their life cycle and sort of
• 56:55
  Speaker 1: life history is to deal with this flood, the flooding
• 56:58
  Speaker 1: and water, yeah, drying periods and and then we can
• 57:02
  Speaker 1: we can artificially control. So you're mimicking the natural cycle
• 57:08
  Speaker 1: of the flood. Soa what what month do you drain?
• 57:13
  Speaker 1: I drained upon in May in May, so they breed
• 57:16
  Speaker 1: prior to that. They're breeding all some I got crow
• 57:19
  Speaker 1: fits that are drilling right now. And the reason they're drilling,
• 57:23
  Speaker 1: it's because they came out of their holes two months ago,
• 57:27
  Speaker 1: released their babies, their bread, and it's tom to go
• 57:31
  Speaker 1: back in the ground to go through the life cycle
• 57:34
  Speaker 1: of having there's their bread in the all right, so
• 57:40
  Speaker 1: you drain in May. Yeah, they start to drill and
• 57:44
  Speaker 1: their bread already, they're they're drilled before I drink the pond.
• 57:48
  Speaker 1: All the pond is full of water, you'll see there.
• 57:51
  Speaker 1: So they're drilling prior to May. Yeah, you start seeing
• 57:54
  Speaker 1: chimneys all then you drained and it's all spring, and
• 57:59
  Speaker 1: like when do you start to fill the pond again.
• 58:01
  Speaker 1: September September, So all summer when they're just down in
• 58:07
  Speaker 1: the mud. They're down in the ground. Yeah, okay, And
• 58:13
  Speaker 1: then in that time period, that's when you plant your rice. Yeah,
• 58:16
  Speaker 1: well it's dry. Plant while my punds dry. I plant
• 58:21
  Speaker 1: my rice. When the rice gets about eight ten inches high,
• 58:25
  Speaker 1: I'll start flooding. But you said they breed all summer long.
• 58:29
  Speaker 1: So while I'm fishing, the crunfish breeding underground, underground, and
• 58:35
  Speaker 1: the ponds got in the water in it. Yeah, during
• 58:39
  Speaker 1: the summer and up up until they're not breeding. They're
• 58:43
  Speaker 1: not breeding in the hole and the hole they're actually
• 58:44
  Speaker 1: almost like hibernating. But how are they breeding all summer
• 58:48
  Speaker 1: if there's no water. There's water up until me. So more,
• 58:53
  Speaker 1: what do you call the summer march? I think, I think,
• 58:57
  Speaker 1: but I just had had a tongue tied. You may
• 58:59
  Speaker 1: say they breed when when there's water, and once you
• 59:02
  Speaker 1: drain the pond, they're gonna hibernate and they're gonna just
• 59:05
  Speaker 1: incubate those eggs and hibernate in the mud and the
• 59:10
  Speaker 1: ground with the babies. Once they fail, once the water
• 59:13
  Speaker 1: table comes back up, the crows say, oh it's time
• 59:15
  Speaker 1: to get out. They come out, and then they release
• 59:17
  Speaker 1: their eggs. So, yeah, they breed in the spring, and
• 59:21
  Speaker 1: then once the water table drops, they drill incubate those babies,
• 59:26
  Speaker 1: staying in their whole water comes back up, they come
• 59:28
  Speaker 1: out and they spill there In the dry time, the
• 59:31
  Speaker 1: rice gets gets planted. Yeah, September, it starts to grow
• 59:37
  Speaker 1: right September. You float again when it gets somebody, it
• 59:40
  Speaker 1: just high. I start flooding and I follow the rice
• 59:44
  Speaker 1: and then and then they come out release their eggs
• 59:48
  Speaker 1: correct and then that's when the life cycle. Then days
• 59:54
  Speaker 1: from the time they come out and they release their
• 59:57
  Speaker 1: babies Uh, biologists, they're figured about naughty days for baby
• 1:00:03
  Speaker 1: crawfish to reach maturity to be able to harvest it.
• 1:00:07
  Speaker 1: And then all winter long they're in there feeding on
• 1:00:11
  Speaker 1: the rice. Well, the baby is actually feed on the
• 1:00:15
  Speaker 1: microorganisms that grow the algae that grow on the rice stalks,
• 1:00:20
  Speaker 1: and they will feed on that as long as possible.
• 1:00:24
  Speaker 1: When that food sources depleted, then they'll start eating vegetation
• 1:00:29
  Speaker 1: like rice and whatever the grass is growing in there.
• 1:00:34
  Speaker 1: Vegetation is not a crawfish's main diet. They they'll feed
• 1:00:40
  Speaker 1: on tiny organisms or whatever. If you pull one of
• 1:00:45
  Speaker 1: those rice stalks out, you'll see it's, uh, it's all
• 1:00:49
  Speaker 1: full of algae and that's what they're feeding on. This
• 1:00:53
  Speaker 1: dominy here and being in the ponds are so shallow.
• 1:00:56
  Speaker 1: If you, I mean you theoretically could keep it flooded longer,
• 1:00:59
  Speaker 1: but the water just gets so hot you'll start killing,
• 1:01:03
  Speaker 1: your started losing. But in a test one time we
• 1:01:06
  Speaker 1: ran in my pond, we had what kept the water
• 1:01:09
  Speaker 1: to what mid June? They June, And when Bud went
• 1:01:11
  Speaker 1: to pull the plug, he said that one is hot. Yeah,
• 1:01:16
  Speaker 1: listen at this timent of year. I don't I don't
• 1:01:18
  Speaker 1: even I don't hardly have a run my pump. You
• 1:01:21
  Speaker 1: gotta have a lot of oxygen. I'm tests oxygen levels.
• 1:01:27
  Speaker 1: Um the water is cool, sweat holes oxygen in the
• 1:01:31
  Speaker 1: spring when that water is gonna start warming up, I
• 1:01:34
  Speaker 1: gotta pump every day to keep my oxygen levels about
• 1:01:41
  Speaker 1: four or five. It's are you crawfits? You're gonna die?
• 1:01:45
  Speaker 1: Are You'll see them crawling out trying to slip. You're
• 1:01:49
  Speaker 1: go ahead night right off the dark and they'll be
• 1:01:51
  Speaker 1: all along the one is the edge crawling out. That'll
• 1:01:54
  Speaker 1: be bailing out to the to the to the water
• 1:01:55
  Speaker 1: source that you pump into the pond. Ure's things are
• 1:01:59
  Speaker 1: getting hard. There's a large drainage canal that runs in
• 1:02:02
  Speaker 1: the back of our property. We call it the forty
• 1:02:04
  Speaker 1: acre canal. And then uh, like bud in myself, we
• 1:02:07
  Speaker 1: we on our properties. You dig a large ditch going
• 1:02:12
  Speaker 1: all the way to the front, and then that's what
• 1:02:14
  Speaker 1: you used to get your water into your pond. Okay,
• 1:02:17
  Speaker 1: I got I got more questions, but too, I haven't
• 1:02:19
  Speaker 1: to do do with this whole drain cycle deal. Do you
• 1:02:23
  Speaker 1: have to drain it to plant rice? You can't plant,
• 1:02:27
  Speaker 1: so you can't sell rice in a in in eighteen
• 1:02:30
  Speaker 1: inches of water. No, but I have a friend across
• 1:02:32
  Speaker 1: the bay. And then how's a pond. He told me.
• 1:02:34
  Speaker 1: He throws his dry seed and three or four inches
• 1:02:37
  Speaker 1: of water. It wouldn't work an eighteen inches of water. Okay,
• 1:02:42
  Speaker 1: So there's that. And then let's say you never drained
• 1:02:47
  Speaker 1: your pond, but you kept it at a stable eighteen
• 1:02:50
  Speaker 1: inches year round, it go to hell, right, most likely
• 1:02:56
  Speaker 1: like the crayfish production would go to hell. Yeah, we
• 1:02:59
  Speaker 1: I used to. So the pond, one of the ponds
• 1:03:01
  Speaker 1: I had was a hundred acre one and it was
• 1:03:03
  Speaker 1: actually more of a swampy or style pond. It was
• 1:03:05
  Speaker 1: pond that was not well taken care of. It was
• 1:03:08
  Speaker 1: just left to be full and flooded. They did have
• 1:03:11
  Speaker 1: crawfish in it, but it was Yeah, it was not
• 1:03:13
  Speaker 1: nearly as productive as they say Bud's pond because the
• 1:03:18
  Speaker 1: fish getting it to it and once to fit the
• 1:03:21
  Speaker 1: small goggles and the batasas the perch, they the baby crawfish.
• 1:03:30
  Speaker 1: And in that case also we the bullfrogs took in
• 1:03:33
  Speaker 1: and the bullfrogs were eating out a crawfish. You could
• 1:03:36
  Speaker 1: ask Bud in that pond that pond hadn't had no
• 1:03:39
  Speaker 1: one had done any kind of anything to it in
• 1:03:41
  Speaker 1: about five years when we took it over, and there
• 1:03:44
  Speaker 1: were so many bullfrogs in there that we couldn't literally
• 1:03:47
  Speaker 1: could not make crawfish. And when I say bullfrogs, I'm
• 1:03:49
  Speaker 1: talking in plus no. The first time we decided to
• 1:03:56
  Speaker 1: go frog in this pond, bud Bud got there first
• 1:03:58
  Speaker 1: and he was texting me. He says, man, the frogs
• 1:04:02
  Speaker 1: are so big at here, they're not gonna fit in
• 1:04:04
  Speaker 1: the kiss of my truck. Seventy frogs. You couldn't catch them.
• 1:04:12
  Speaker 1: You couldn't. You couldn't grab him. They couldn't wrap your
• 1:04:15
  Speaker 1: hand around him to catch them. We don't have to
• 1:04:17
  Speaker 1: whack them with a paddle. Yeah, you couldn't go and
• 1:04:20
  Speaker 1: grab one of those frogs. And the cool thing about
• 1:04:22
  Speaker 1: frogs though, when you hit him with a paddle and
• 1:04:24
  Speaker 1: knock them out, they have a mechanism that they inflate
• 1:04:27
  Speaker 1: their their lungs or something some kind of they roll
• 1:04:33
  Speaker 1: over and they just floating there. Just grab throw them
• 1:04:35
  Speaker 1: over your shoulder. Watch this my pawn. I flood and
• 1:04:39
  Speaker 1: chep mbo And I dreamed in me that chart amount
• 1:04:43
  Speaker 1: of time when I dreamed that pawd. You would not
• 1:04:47
  Speaker 1: believe the stuff that's that's living and growing in there.
• 1:04:54
  Speaker 1: Fish I'm talking about brim big enough to eat, blue gill, eels, garfish.
• 1:05:03
  Speaker 1: And I don't plant any of that in there, just
• 1:05:06
  Speaker 1: finds its way in there. Yeah, it's always it's always
• 1:05:08
  Speaker 1: exhilarating when you pick up a trap and they've got
• 1:05:10
  Speaker 1: a big cone in there, which is which is what
• 1:05:12
  Speaker 1: it's like a It's like a eel, but it's got
• 1:05:13
  Speaker 1: little legs. It's it's like actually, let's say a giant
• 1:05:15
  Speaker 1: salaman there about like lasagni sides like a hellbender. You
• 1:05:21
  Speaker 1: know what the hell bender is? I'm not sure. So
• 1:05:27
  Speaker 1: how does that stuff get in there? I have no
• 1:05:30
  Speaker 1: idea that every year when I dreamed that pond, you
• 1:05:33
  Speaker 1: would not be to leave what's in there? The fish
• 1:05:36
  Speaker 1: I think coming through the pumps, like the bram and
• 1:05:39
  Speaker 1: bull frogs. We catch them in the trap. Well you
• 1:05:43
  Speaker 1: pick up the trips in there. Um, oh, go ahead,
• 1:05:47
  Speaker 1: because you got I want you to explain the harvest
• 1:05:48
  Speaker 1: process now, because you're talking about the trap. So it's
• 1:05:51
  Speaker 1: a good segue into the harvest process. Well, we real sample,
• 1:05:56
  Speaker 1: we harvest them and need him. No, but talking you
• 1:06:00
  Speaker 1: just used you trap them out of the pond. Yeah,
• 1:06:02
  Speaker 1: I got pyramid traps that we use. We use uh,
• 1:06:06
  Speaker 1: artificial bait palets fabaite, because we we're not big on that.
• 1:06:13
  Speaker 1: A lot of a lot of crawfish fishermen use fish
• 1:06:18
  Speaker 1: um and hayden or pole is fabit. One of the
• 1:06:22
  Speaker 1: reasons I built my pond. My wife wouldn't need crawfish
• 1:06:26
  Speaker 1: that and you can smell it. You can tell crawfish
• 1:06:30
  Speaker 1: that's there's been. Fish use fabait, and we didn't like that.
• 1:06:35
  Speaker 1: So one of the reasons I built my pond. We
• 1:06:39
  Speaker 1: use a pallet form fabaite. Crawfish are clean, Uh, your
• 1:06:47
  Speaker 1: crawfish are bass. We enjoy more about that first month
• 1:06:52
  Speaker 1: the meat this has a sweetness to it. Later on
• 1:06:57
  Speaker 1: when the water starts warming up, the flesh changes, Uh,
• 1:07:04
  Speaker 1: it even tastes different. It the texture and as your
• 1:07:09
  Speaker 1: crawfish get older. When the crowfish are really young, that's
• 1:07:12
  Speaker 1: when they're the best. So a run the traps every
• 1:07:16
  Speaker 1: every day, and my wife and I eat what we
• 1:07:21
  Speaker 1: can and we give the rest away. That so you
• 1:07:24
  Speaker 1: give them away all bagged up. You don't make your
• 1:07:26
  Speaker 1: neighbors and friends come and pull their own traps, A
• 1:07:29
  Speaker 1: lot of them, A lot some of them, like Ronni
• 1:07:33
  Speaker 1: likes to bring his son. So I'll tell Ronni, yeah,
• 1:07:36
  Speaker 1: y'all come, it's more of a stiff having an outing
• 1:07:42
  Speaker 1: with friends. You know, jump in the board, let's go
• 1:07:45
  Speaker 1: and we go run the traps, and whatever crowfish we
• 1:07:48
  Speaker 1: pick up, I give it to them. It's like the
• 1:07:52
  Speaker 1: kids to bring kids. Man, you wouldn't believe. I mean
• 1:07:55
  Speaker 1: the kids, I'm having that pond and they I mean,
• 1:07:59
  Speaker 1: you made their mutt, you know, you bringing two or
• 1:08:02
  Speaker 1: three up four or five year olds in there, and
• 1:08:06
  Speaker 1: it's all new to them. And I mean to see
• 1:08:10
  Speaker 1: the small on their faces. And there are is a
• 1:08:13
  Speaker 1: little up watching picking up all the crawfish. That's my thing.
• 1:08:18
  Speaker 1: I mean, I love doing that. So can I play
• 1:08:22
  Speaker 1: a little just a little bit of antagonists and kind
• 1:08:25
  Speaker 1: of in this conversation? No, can I come on? You
• 1:08:29
  Speaker 1: can say something bad having a crawfish pond. So what
• 1:08:31
  Speaker 1: Bud does in this small in this small town community,
• 1:08:35
  Speaker 1: and this is what we're at. This is a community
• 1:08:37
  Speaker 1: gathering place that allows people to get this wonderful resource
• 1:08:41
  Speaker 1: of Louisiana. And I love that about this pond. But
• 1:08:45
  Speaker 1: what I want to actually ask Bud about in the
• 1:08:47
  Speaker 1: crew here is about commercial rice field fishermen out west
• 1:08:51
  Speaker 1: who have hundreds and thousands of acres of crawfish ponds, right,
• 1:08:55
  Speaker 1: you know that for a fact, and they make they
• 1:08:57
  Speaker 1: make a make a great living. In fact, Ronnie said
• 1:09:00
  Speaker 1: the other day, is that maybe the main source of
• 1:09:03
  Speaker 1: their income is off that commercial fishing and rice just
• 1:09:05
  Speaker 1: pays the bills. Right. Then you take the old school
• 1:09:09
  Speaker 1: fishermen and the chaff flai basin and the spillways that
• 1:09:13
  Speaker 1: are that are fishing for crawfish wild chaff flay basin
• 1:09:17
  Speaker 1: crawfish that yeah, that go through the natural life cycle
• 1:09:22
  Speaker 1: of the swamp and its feet and has no pumps
• 1:09:25
  Speaker 1: going in and out of it. They're using bait and
• 1:09:28
  Speaker 1: they're big ripe. Is that the rice field farm and
• 1:09:32
  Speaker 1: crawf is just killing there, killing their business because the
• 1:09:36
  Speaker 1: majority of people buy from the rice fields now because
• 1:09:39
  Speaker 1: of what a lot of what budg just said taste different,
• 1:09:44
  Speaker 1: the cleanliness from the thing. Now, a lot of people
• 1:09:47
  Speaker 1: will say, what's the difference between farm and duck and
• 1:09:52
  Speaker 1: wild duck. You get a different, cleaner, more mild, mellow
• 1:09:56
  Speaker 1: taste out of farm raised u than wild duck. And
• 1:09:59
  Speaker 1: then in the same sense stuff, so like, what do
• 1:10:01
  Speaker 1: you make its own grave? He don't. Did you go
• 1:10:07
  Speaker 1: walking in my pond? Yeah, it's hard, like it's hard
• 1:10:11
  Speaker 1: the floor. So I guess, I guess. My whole thing
• 1:10:14
  Speaker 1: is is that his his pond is a different beast
• 1:10:17
  Speaker 1: because it's it's something that he does a hobby. It's
• 1:10:20
  Speaker 1: not a commercial thing, doesn't make money. It's a confusion. Yeah,
• 1:10:22
  Speaker 1: it's a difference between a garden yea and an industrialized
• 1:10:27
  Speaker 1: farm landscape. And I'm not condemning that. I'm saying there's
• 1:10:30
  Speaker 1: a big difference between a garden and an industrialized So
• 1:10:34
  Speaker 1: you talk to these um basin crawfis the spillway crawfishermen
• 1:10:38
  Speaker 1: who are wild by the wild crawfish guy, Yeah, you're
• 1:10:42
  Speaker 1: good and wild crawfish guys, and they're saying, what about us,
• 1:10:45
  Speaker 1: because these guys out west have thousands of acres of
• 1:10:48
  Speaker 1: controlled farmland that they're pumping water in an out planting
• 1:10:51
  Speaker 1: natural seed and then n of Louisianans and all over
• 1:10:55
  Speaker 1: the country. Now where you can get you can get
• 1:10:58
  Speaker 1: crawfish express shipped to you and then to day or
• 1:11:01
  Speaker 1: a cross or rice field crawfish and the spillway guys
• 1:11:05
  Speaker 1: are like, oh shit, our commercial fisheries are going down
• 1:11:08
  Speaker 1: the drain because no, we can't harvest near as much
• 1:11:11
  Speaker 1: as the is the rice fields. Yeah, you know what
• 1:11:13
  Speaker 1: it's all about this because you made you made the
• 1:11:17
  Speaker 1: little money symbol where the rice fields start producing. Because
• 1:11:22
  Speaker 1: it's it's it's like it's gonna search for about a month.
• 1:11:27
  Speaker 1: The price started dropping, and the price drops right now
• 1:11:31
  Speaker 1: every year. The crawfish started at about six dollars a pound.
• 1:11:35
  Speaker 1: Here gonna break up in the spring. This is gonna
• 1:11:40
  Speaker 1: drop to the dollar when the rice fields are gonna
• 1:11:43
  Speaker 1: start putting it all. But they're putting out so much
• 1:11:47
  Speaker 1: volume that they can sell it from the dollars they're
• 1:11:50
  Speaker 1: still bringing in. And I think the chuff goes, the
• 1:11:57
  Speaker 1: Chuffali goes killing themselves working trying to catch the wild
• 1:12:01
  Speaker 1: ones and get and a lot of people. And you're
• 1:12:07
  Speaker 1: gonna hear people say, no doubt is that there's a
• 1:12:10
  Speaker 1: difference in flavor size consistency between and they're they're trains
• 1:12:15
  Speaker 1: of thoughts. I say, wild crawfish now to buds point
• 1:12:19
  Speaker 1: using that pellet, you're not using decaying fish matter and pokey.
• 1:12:23
  Speaker 1: That's gonna change the dynamic of what that crawfish tastes like.
• 1:12:27
  Speaker 1: But I wouldn't say it. It's like buying. Buying spillway
• 1:12:32
  Speaker 1: crawfish is a bad thing, and they're gonna taste bad.
• 1:12:35
  Speaker 1: You just have to do a little bit more work
• 1:12:37
  Speaker 1: to purge them, to clean them, to make sure they're
• 1:12:40
  Speaker 1: nice and rents so that they do taste good. Because
• 1:12:42
  Speaker 1: there is something about that wildness personally that does make
• 1:12:46
  Speaker 1: that crawfish its own thing. I'm not gonna say more
• 1:12:50
  Speaker 1: special less, it's a different They have a different flavor.
• 1:12:56
  Speaker 1: Uniqueness personally come from I love fish from the chal
• 1:13:01
  Speaker 1: It tastes different the crawfish in my pond. I personally
• 1:13:05
  Speaker 1: love spillway crawfish like I like. I like the change up,
• 1:13:08
  Speaker 1: you know, because a lot of times you're gonna get
• 1:13:10
  Speaker 1: your your rice pond crawfish first because you know the
• 1:13:12
  Speaker 1: river hasn't done this thing yet. The spillway crawfish aren't
• 1:13:15
  Speaker 1: aren't out there because your rice crawfish pond is gonna
• 1:13:17
  Speaker 1: come out first. That's just six dollar pound crawfish that
• 1:13:20
  Speaker 1: you're getting right now in the wintertime. You're not gonna
• 1:13:22
  Speaker 1: get spillway crawfish in the wintertime. And I find that
• 1:13:24
  Speaker 1: when the spillway kicks up, the spillway it's where the
• 1:13:27
  Speaker 1: Mississippi comes or the chap when when when the river
• 1:13:32
  Speaker 1: comes up, there's some overflows over and far from it. Yeah,
• 1:13:40
  Speaker 1: it floods the swamps swamp crawfish. Yeah. So when the
• 1:13:46
  Speaker 1: spillway crawfish spillway, I think of the uh in the
• 1:13:50
  Speaker 1: middle of a beaver dam. They make a spillway, you know,
• 1:13:54
  Speaker 1: they believe they don't make it, They leave it there,
• 1:13:56
  Speaker 1: they unbuilt on. So h So I find like, actually
• 1:14:00
  Speaker 1: when the spillway crawfish kick in, that's actually actually does
• 1:14:03
  Speaker 1: bring the price down, which which it kind of sucks
• 1:14:05
  Speaker 1: for the spillway guys because yeah, they don't get that
• 1:14:07
  Speaker 1: six dollar pound crawfish to sell. They are selling at
• 1:14:10
  Speaker 1: three dollars a pound when they when when the spillway
• 1:14:13
  Speaker 1: comes in, that price is gonna dropped about three dollars
• 1:14:15
  Speaker 1: because then the original dudes are kicking in there. They're
• 1:14:19
  Speaker 1: so much crawfish coming on farms, the rice farmers crawfish,
• 1:14:24
  Speaker 1: and just it's more and more and the warmer it gets,
• 1:14:26
  Speaker 1: the more they catch. People search out spillway crawfish because
• 1:14:30
  Speaker 1: they know they can always get rice field crawfish. They
• 1:14:33
  Speaker 1: search out the spillway like the spillway crawfish. Here buzz
• 1:14:39
  Speaker 1: kill man. Listen if jump Paul, if he buzz killed
• 1:14:43
  Speaker 1: me yesterday and he buzz killed me with the same thing.
• 1:14:46
  Speaker 1: I'm just trying to drop a list, like you know,
• 1:14:50
  Speaker 1: it's great knowledge. My favorite thing on the plane right
• 1:14:52
  Speaker 1: now is boot in. Ronnie turns me on to like
• 1:14:57
  Speaker 1: gas station boot in where he going to the gas
• 1:15:00
  Speaker 1: station and get boot and wrapped up boot and is
• 1:15:03
  Speaker 1: like a rice. Here we go. This is all information.
• 1:15:09
  Speaker 1: This is all next level cultural information people need. Give
• 1:15:14
  Speaker 1: me an unbiased what boot and is boodas rice sausage
• 1:15:20
  Speaker 1: traditionally made with pork rice and pork livers. Period, Ronnie.
• 1:15:26
  Speaker 1: These guys are always walking around in the morning. When
• 1:15:28
  Speaker 1: I met Ronnie last summer, we're down here spear fishing,
• 1:15:30
  Speaker 1: and everyone's walking around in the morning where you might
• 1:15:32
  Speaker 1: be eating the breakfast burrito or or a bacon sausage
• 1:15:36
  Speaker 1: and egg thing you staid you walk around the sausage
• 1:15:41
  Speaker 1: tinfoil like a of soft sausage wrapped in tinfoil made
• 1:15:47
  Speaker 1: out of like meat and rice, and that's what you
• 1:15:49
  Speaker 1: eat in the morning. Did you put some hot sauce
• 1:15:52
  Speaker 1: on it? And I'm gonna rig up a thing when
• 1:15:54
  Speaker 1: I moved down here and start my restaurant called I'm
• 1:15:56
  Speaker 1: gonna start a restaurant called the Real Cajun, and I'm
• 1:16:01
  Speaker 1: gonna have a thing that sits. I was explaining this yesterday.
• 1:16:04
  Speaker 1: It's gonna be a reservoir of hot sauce that bolts
• 1:16:06
  Speaker 1: to the top of the truck with a drip line
• 1:16:10
  Speaker 1: that comes down and it hangs right by your steering wheel,
• 1:16:13
  Speaker 1: and it's got a little squeeze bowlb on it, like
• 1:16:16
  Speaker 1: the thing you use the prime gas in your boat.
• 1:16:19
  Speaker 1: And as you're eating your boot and driving around, you
• 1:16:21
  Speaker 1: can just because you only need each drop. You only
• 1:16:26
  Speaker 1: get a bite because it's so you gotta, like, see,
• 1:16:29
  Speaker 1: you can't season the whole damn thing. You gotta season
• 1:16:31
  Speaker 1: each bite. So with that hose coming down full of
• 1:16:35
  Speaker 1: hot sauce, take a bite with that reservoir and then
• 1:16:41
  Speaker 1: you just set for life a syringe with the long
• 1:16:45
  Speaker 1: needle and you jam it in long ways, oh, and
• 1:16:48
  Speaker 1: fill it up and squeeze it. As you're pulling out
• 1:16:52
  Speaker 1: everybody from right now. Then they tried everybody from what
• 1:16:57
  Speaker 1: the hell are these guys doing putting hot sauce on boot?
• 1:17:01
  Speaker 1: If you don't do it, they had some good that
• 1:17:08
  Speaker 1: that's where the story gets good. So Ronnie last Summer
• 1:17:11
  Speaker 1: turns me out and he's like, go, what's that town?
• 1:17:14
  Speaker 1: Golden Meadow? Go to Golden Meadow, Go to tea Pops.
• 1:17:17
  Speaker 1: When you walk in Teapops, they sell like basically three
• 1:17:19
  Speaker 1: things gas, red Bull, and so we're going there and
• 1:17:27
  Speaker 1: they got two kinds. They got pork crawfish. Now we
• 1:17:30
  Speaker 1: see me and Seth patronized the last summer, ate the
• 1:17:34
  Speaker 1: dickens out of it, and this trip all I've been tom,
• 1:17:37
  Speaker 1: I was wanting to go back to that damn place
• 1:17:39
  Speaker 1: and get more of the Boodhan. So we're going to
• 1:17:41
  Speaker 1: get the boot, and we got there ahead of Gan Paul.
• 1:17:45
  Speaker 1: We go in, get some eat that, go back in
• 1:17:47
  Speaker 1: to get more. Some guy comes to get another bottle
• 1:17:51
  Speaker 1: of hot sauce. Some guy comes in waware in her
• 1:17:53
  Speaker 1: second run and walks in there and goes, y'all seriously
• 1:17:56
  Speaker 1: out of red Bull right now. That's want to talk
• 1:18:00
  Speaker 1: to you. A couple of days are going to your
• 1:18:02
  Speaker 1: torment we had teep offs right now, that's where y'all are.
• 1:18:07
  Speaker 1: So then so yesterday we go in buy it. We
• 1:18:12
  Speaker 1: buy the boot, and Lauren had a bottle of hot
• 1:18:15
  Speaker 1: sauce with him. Ate that one. I don't know what
• 1:18:19
  Speaker 1: happened to his bottle of hot sauce. Chester went back
• 1:18:22
  Speaker 1: in to get more and to get a new bottle
• 1:18:25
  Speaker 1: of hot sauce. Jean Paul pulls up. He goes in
• 1:18:29
  Speaker 1: and he's like going in there and he's shooting the
• 1:18:32
  Speaker 1: ship with the people in there. And he comes out
• 1:18:34
  Speaker 1: and says, I don't mean to be the antagonist like
• 1:18:37
  Speaker 1: we just heard him say a second ago. And he said,
• 1:18:40
  Speaker 1: that's not boot. Is in my turn to comment here
• 1:18:48
  Speaker 1: to take it away. You can defend yourself. I don't know.
• 1:18:52
  Speaker 1: I don't need to defend myself. I'm eating Buddha all
• 1:18:54
  Speaker 1: over this state. I make it a point to go
• 1:18:56
  Speaker 1: to eat bud and real quick. He pointed out that
• 1:19:00
  Speaker 1: he said, and I bought two of them too, and
• 1:19:04
  Speaker 1: I ate two of them too, and I it is
• 1:19:07
  Speaker 1: delicious that boot and Quota air quotes is delicious. But
• 1:19:11
  Speaker 1: even the people working there would say, it's more like
• 1:19:14
  Speaker 1: they actually told me this The people there when you
• 1:19:17
  Speaker 1: derogated them. I was at because I want to know
• 1:19:19
  Speaker 1: where it was from, which is from Texas, which explains
• 1:19:21
  Speaker 1: a lot. Yeah, it's from Texas. And they said it's
• 1:19:26
  Speaker 1: more like a rice dressing than a traditional boudant, and
• 1:19:29
  Speaker 1: I said, oh, it's all putting. Now. It is a
• 1:19:33
  Speaker 1: delicious link of sausage, because that's what it is. I
• 1:19:38
  Speaker 1: mean boot as a sausage if you put the hot
• 1:19:40
  Speaker 1: sauce on there, especially so I have never ever seen
• 1:19:45
  Speaker 1: anybody put hot sauce on Buda. So a bunch of
• 1:19:47
  Speaker 1: Yankees sending a rent old suburban with a bottle of
• 1:19:50
  Speaker 1: hot the real Cajun over here with his reservoir idea,
• 1:20:00
  Speaker 1: and I will promise you that the any Louisiana and
• 1:20:03
  Speaker 1: that's listened to this podcast right now saying them some
• 1:20:07
  Speaker 1: bitches there's never been out west, um and out south
• 1:20:11
  Speaker 1: west southwest Louisiana, and um, you know, there's all kinds
• 1:20:16
  Speaker 1: of different side. So I like, look, I like tpops
• 1:20:19
  Speaker 1: Buddha and I'll call the Buddha because that's what they
• 1:20:21
  Speaker 1: call it. And I'm just I'm just personally saying for
• 1:20:25
  Speaker 1: the fact, literally a thousands of different brands and types
• 1:20:28
  Speaker 1: of Buddha and that I've eaten that is the most
• 1:20:31
  Speaker 1: unlike a Buddha that I've ever had. It is because
• 1:20:35
  Speaker 1: it doesn't when I go home and say, when I
• 1:20:37
  Speaker 1: go home and tell people that I've developed a real
• 1:20:41
  Speaker 1: love for rice dressing done, that doesn't sound like anything,
• 1:20:46
  Speaker 1: doesn't really pop off that I'm not like a real
• 1:20:50
  Speaker 1: boot and man and you are. That's not stopping you
• 1:20:55
  Speaker 1: say so if it doesn't have livers, not Buddha. But
• 1:20:57
  Speaker 1: what about crawfish Buddha? Is it that not Buddha? Either?
• 1:21:00
  Speaker 1: I don't like crawford bud or I don't like any
• 1:21:04
  Speaker 1: of that. I mean, I like it, but it's like,
• 1:21:06
  Speaker 1: but is it not Buddha? Now at some point is not? Okay?
• 1:21:09
  Speaker 1: Let me ask you. They make they make cauliflower bud.
• 1:21:12
  Speaker 1: They replace the rice with cauliflowers that bud. No, why
• 1:21:18
  Speaker 1: isn't that bood? I guess I call it because he
• 1:21:20
  Speaker 1: doesn't have rice in it? All look like a vegan.
• 1:21:23
  Speaker 1: Well they still they still put pork in it. They're
• 1:21:28
  Speaker 1: doing it because they don't want It's not a vegetarian thing.
• 1:21:33
  Speaker 1: It's a keto thing, now you know what I mean
• 1:21:36
  Speaker 1: couliflower in there, cauliflower rice. So I think, so there's
• 1:21:43
  Speaker 1: I'm gonna go back home. This is your boot here,
• 1:21:47
  Speaker 1: this is y'allays, this is yallas bud And I'm sure
• 1:21:49
  Speaker 1: you could win across the street and it maybe have
• 1:21:51
  Speaker 1: been the more traditional liver Buddha. But I mean to me,
• 1:21:54
  Speaker 1: in my in my opinion of Buddha is so me, sausage, sausages,
• 1:22:00
  Speaker 1: just no no cauliflower, no, no rice, just meet in
• 1:22:06
  Speaker 1: intestine like encasing, yeah, boot and then and then to me,
• 1:22:12
  Speaker 1: budd is just meet and rice. If there's rice in encasing,
• 1:22:17
  Speaker 1: that's boodh. In my open rice is what makes rice
• 1:22:23
  Speaker 1: rice are If you want to use cauliflower, it makes
• 1:22:26
  Speaker 1: the boodant. To me, what makes it boot and too me,
• 1:22:29
  Speaker 1: I appreciate that. I'm ready to move on. I know
• 1:22:31
  Speaker 1: I can go to Tea Pops and get that their
• 1:22:33
  Speaker 1: boodan and sleep easy calling it boodan. I'm gonna have
• 1:22:37
  Speaker 1: a very hard time going home and saying that I
• 1:22:40
  Speaker 1: was eating. But this, this is what I'm gonna do.
• 1:22:44
  Speaker 1: Three being deceived. Yeah, all three of y'all, y'all gonna
• 1:22:50
  Speaker 1: send me and I'm gonna send you three different boodants
• 1:22:56
  Speaker 1: from three different places in three different distinct sections of
• 1:22:59
  Speaker 1: southwest Louisian Anna, and I don't want to hear if
• 1:23:01
  Speaker 1: it's better or worse. I just want you to try it.
• 1:23:04
  Speaker 1: You don't have to give me feedback. I like teapops better,
• 1:23:06
  Speaker 1: I like this better. I don't care about that. What
• 1:23:08
  Speaker 1: you like is what you like. I don't give it.
• 1:23:11
  Speaker 1: I don't even damn you know like. But I'm just saying, listen, man,
• 1:23:15
  Speaker 1: I'm interested. I'm only I'm hacking on. But I'm Steve
• 1:23:20
  Speaker 1: very interested in knowing. I'm very interested in all this.
• 1:23:25
  Speaker 1: But from an outsider perspective. Okay, you go down to
• 1:23:31
  Speaker 1: you know, this whole thing like you because you're you're
• 1:23:33
  Speaker 1: you're pretty familiar with like all the cuisines in the country, right,
• 1:23:37
  Speaker 1: I am. They do all the same garbage about chili
• 1:23:40
  Speaker 1: in the southwest now southwest southwestern US. This whole like
• 1:23:46
  Speaker 1: outrage if it's got this in it, outrage if it's
• 1:23:49
  Speaker 1: got that in it. Right, So, when you live in
• 1:23:52
  Speaker 1: an area, you get you get like invested in that stuff,
• 1:23:58
  Speaker 1: but you're not. It seems a little it starts to
• 1:24:02
  Speaker 1: feel a little academic like I would be like my
• 1:24:06
  Speaker 1: mom used to make chili and she put kiddy beans
• 1:24:07
  Speaker 1: in it. And then some guy wherever the hell what
• 1:24:10
  Speaker 1: part of the country do you then go like, if
• 1:24:11
  Speaker 1: it's got beans in it, it's not Well, you just
• 1:24:14
  Speaker 1: said it about hunting. It's where you grow up. And
• 1:24:17
  Speaker 1: some people think because where you grew up, you think
• 1:24:20
  Speaker 1: this is the right way, right. But as you grow
• 1:24:23
  Speaker 1: out and expand your world of hunting or Buddha or
• 1:24:27
  Speaker 1: of any other thing, it becomes to evolve and say,
• 1:24:31
  Speaker 1: oh wait, my way is not only the right way.
• 1:24:34
  Speaker 1: There's other right ways and nobody is right or wrong.
• 1:24:37
  Speaker 1: In this conversation was brought over to Venice with us
• 1:24:44
  Speaker 1: rabbit os. That was great. See what in my favorite?
• 1:24:50
  Speaker 1: I think there's better boots, but it's not my favorite.
• 1:24:55
  Speaker 1: I want to move on from boot as I want
• 1:24:56
  Speaker 1: to get into cooking the crawfish, because we left the
• 1:24:58
  Speaker 1: cooking and I want you to tackle cooking John Paul,
• 1:25:00
  Speaker 1: But just just out of fairness, I'm endorsing tea Pops.
• 1:25:08
  Speaker 1: What would you like to endorse if you if if
• 1:25:10
  Speaker 1: you want, let's say, let's say a listener out there
• 1:25:14
  Speaker 1: wants to experience sort of like what you would regard
• 1:25:17
  Speaker 1: as sort of like the baseline definition of boodan, you
• 1:25:24
  Speaker 1: would suggest that they buy some from who. If you
• 1:25:28
  Speaker 1: are traveling I TN West and you're going through uh Scott, Louisiana,
• 1:25:34
  Speaker 1: are anywhere in those parishes out west on I TN
• 1:25:37
  Speaker 1: stop at Billy's are stopped at? No buddy knew what
• 1:25:44
  Speaker 1: he was going to stand. Best Stop is great, but
• 1:25:48
  Speaker 1: there are literally on a cooking program on TV. Best
• 1:25:56
  Speaker 1: there's literally hundreds of places. I tend you get west
• 1:26:00
  Speaker 1: of laughing that way you can pick up bootan and
• 1:26:03
  Speaker 1: every gas station and every little meat shop, and so
• 1:26:07
  Speaker 1: Billie's is one of my favorites. Best Stop is different,
• 1:26:10
  Speaker 1: but also good Dons is good, Rabbit is good, New
• 1:26:12
  Speaker 1: news is good, long as is good g and M
• 1:26:15
  Speaker 1: meat market. It goes on and on and on um.
• 1:26:19
  Speaker 1: But I would say this, I love your Teapops endorsement.
• 1:26:22
  Speaker 1: I'll tell you why, because if you were coming to
• 1:26:23
  Speaker 1: southeast Louisiana and you're traveling down by La Fush and
• 1:26:26
  Speaker 1: you're going fishing and poor fouch on a grand ol
• 1:26:29
  Speaker 1: stop at Teapops at that shell station, stress get you
• 1:26:33
  Speaker 1: some boot like, because this is bootan here. I wish
• 1:26:38
  Speaker 1: I was knowing on a tea with that right now,
• 1:26:40
  Speaker 1: it sounds so good, sounds good, so good. Right in
• 1:26:44
  Speaker 1: the bottom right they got a chest like a thing
• 1:26:48
  Speaker 1: door opens from the outside. You serve yourself. Bottom right corner, Yep,
• 1:26:53
  Speaker 1: the top stupid stuff. Bottom left is bottom left is
• 1:26:57
  Speaker 1: crayfish boot and which is good? Bot him writes sport
• 1:27:00
  Speaker 1: bood You tried the crayfish one? Yeah, that's that one's main,
• 1:27:04
  Speaker 1: Homer asked, crosses boodans main Homa the port Boudins madeen
• 1:27:08
  Speaker 1: in Texas. Layout for me? Now, how to do a
• 1:27:22
  Speaker 1: crawfish boil? As we ate last night? That's the one
• 1:27:25
  Speaker 1: I'm interested in because that was the best I've ever had.
• 1:27:28
  Speaker 1: And I'm not saying there's not eighty ways of doing it,
• 1:27:30
  Speaker 1: but I'm talking about, like last night, you did one. Yeah,
• 1:27:32
  Speaker 1: So I took a little bit of how I grew
• 1:27:34
  Speaker 1: up doing it and a little bit how how Bud
• 1:27:37
  Speaker 1: how Bud, and I spent fifteen minutes talking about doing
• 1:27:39
  Speaker 1: it outside the craw fish ponds yesterday. And so what
• 1:27:42
  Speaker 1: I did is I basically filled up my pot with
• 1:27:47
  Speaker 1: water and made a vegetable stock with a lot of onions, salary, garlic,
• 1:27:53
  Speaker 1: mushrooms and a lot of citrus and oranges, like twenty
• 1:27:56
  Speaker 1: four lemons cut in half, and like ten oranges cutting
• 1:27:59
  Speaker 1: half school ease in my hand and put them in
• 1:28:00
  Speaker 1: the thing. Rolled that to a boil, and um, I
• 1:28:04
  Speaker 1: added just a little bit of seasoning dry seasoning in
• 1:28:07
  Speaker 1: the in the water and some liquid. Craball brand. What's
• 1:28:10
  Speaker 1: your what's your preferred brand? Man, there's a there's a
• 1:28:13
  Speaker 1: couple of different ones that are really good. Um Loco
• 1:28:17
  Speaker 1: makes a good um crab boil Chack bass season it
• 1:28:21
  Speaker 1: makes a good crab ball. Slappy Mom makes a good one.
• 1:28:23
  Speaker 1: Zataran's is what I grew up with and is what
• 1:28:25
  Speaker 1: we used last night, because that's what we had. And Um,
• 1:28:29
  Speaker 1: I used a little bit of the powder, a little
• 1:28:31
  Speaker 1: bit of the liquid, and I started rolling that to
• 1:28:34
  Speaker 1: a boil, adding my potatoes and sausage. And I like
• 1:28:36
  Speaker 1: to get my potatoes about three quarters the way there
• 1:28:39
  Speaker 1: before I add my crawfish. And what was that sat there?
• 1:28:42
  Speaker 1: That was smoked richards smoke sausage, and um, then my
• 1:28:46
  Speaker 1: crawfish go in. Now like these are early in the season.
• 1:28:50
  Speaker 1: The crawfish hadn't gotten to their full maturity, so they're
• 1:28:52
  Speaker 1: on the smaller side, so you got to boil them
• 1:28:54
  Speaker 1: for a little less time we did. Once you drunk
• 1:28:57
  Speaker 1: dump your crawfish in, it knocks that water down too,
• 1:29:00
  Speaker 1: you know, down the heating down down below the boil. Yeah,
• 1:29:07
  Speaker 1: and that and that pot will And that's why you
• 1:29:09
  Speaker 1: gotta have it that high, that high burning you know,
• 1:29:14
  Speaker 1: propane burner to really keep that that recovery short, because
• 1:29:18
  Speaker 1: once that crawfish goes in, it lowers the temperature. It's
• 1:29:21
  Speaker 1: got to come back up to a boil. Like I said,
• 1:29:23
  Speaker 1: we balled for three minutes. After that three minutes, I
• 1:29:27
  Speaker 1: dump a little small bowl of ice in it and
• 1:29:29
  Speaker 1: I just let it soak for I was soaked for
• 1:29:32
  Speaker 1: thirty minutes. And that's where this is like the part
• 1:29:34
  Speaker 1: that this is the part that gets controversial. Yeah, well
• 1:29:37
  Speaker 1: the soak is a little controversial. And also what I
• 1:29:40
  Speaker 1: did once I put it in the cooler, I took
• 1:29:42
  Speaker 1: a and this is kind of where a bud came
• 1:29:44
  Speaker 1: in because I wanted Sometimes those crawfish seasons can be
• 1:29:47
  Speaker 1: overly salty. A lot of times they can um so
• 1:29:51
  Speaker 1: I'll use less powdered seasoning, more liquid boiled than I
• 1:29:55
  Speaker 1: usually use because liquid doesn't have any salt. Then once
• 1:29:58
  Speaker 1: the crawfish went into the cooler or ice chest, I
• 1:30:02
  Speaker 1: sprinkled them with extra salt and a little bit of
• 1:30:05
  Speaker 1: extra powdered crawfish seasoning, and Lennon let them sit and
• 1:30:08
  Speaker 1: steam and kind of do their own thing. It's not
• 1:30:10
  Speaker 1: enough to get all over your hands like a lot
• 1:30:13
  Speaker 1: of places do in West Louisiana, you know, But but
• 1:30:17
  Speaker 1: it it lets that crawfish really speak for itself without
• 1:30:21
  Speaker 1: overpowering it with a whole bunch of seasoning and spice.
• 1:30:24
  Speaker 1: And when we talked about that, yester uh, for people
• 1:30:29
  Speaker 1: that love the flavor of crawfish, I just never understood
• 1:30:34
  Speaker 1: why so much seasoning that it masque the flavor of
• 1:30:39
  Speaker 1: your crawfish. If you know, I can't see myself heeding
• 1:30:43
  Speaker 1: crawfish in my eyes are crowing because it's just yeah,
• 1:30:49
  Speaker 1: I mean, you understand what I'm saying. And maybe it's that,
• 1:30:54
  Speaker 1: maybe maybe we got used to adding so much seasoning
• 1:30:57
  Speaker 1: because at some point we were used to maybe spillway
• 1:31:00
  Speaker 1: crawfish a lot of fishiness on it where people didn't
• 1:31:03
  Speaker 1: purge it really good. Because that's when you get in
• 1:31:05
  Speaker 1: those wild crow fish. You have to purge, and so
• 1:31:07
  Speaker 1: maybe purge wild crawfish because we used to pull the
• 1:31:11
  Speaker 1: mud veins on them, so you don't find saltwater kills them.
• 1:31:15
  Speaker 1: I like to just so this is my my purging method.
• 1:31:18
  Speaker 1: I take ice chest or or a big bucket and
• 1:31:20
  Speaker 1: I'll put them in a champaine or a basket. Put
• 1:31:23
  Speaker 1: the crawfish in a basket in the water, and I
• 1:31:24
  Speaker 1: put a hose pipe in there running and just circulate
• 1:31:27
  Speaker 1: that water until that water becomes clear. How many how
• 1:31:31
  Speaker 1: many hours? That take? Minutes? I mean with rice with
• 1:31:34
  Speaker 1: those crawfish doesn't take and it takes I mean probably
• 1:31:37
  Speaker 1: one or two fill ups and it it's it makes
• 1:31:39
  Speaker 1: like I'll fill it up the first time, letter over
• 1:31:41
  Speaker 1: for a little bit, pull the crawfish out, dump the water,
• 1:31:43
  Speaker 1: and that water is gonna be dirty, dump it, put
• 1:31:46
  Speaker 1: them back in, fill it back up. At that point
• 1:31:48
  Speaker 1: water is gonna be a little bit clear, starting to
• 1:31:50
  Speaker 1: get clear. And then one more time and that water
• 1:31:53
  Speaker 1: is crystal clear you can drink it. It's at that
• 1:31:56
  Speaker 1: point that's when I feel my crawfish are ready to
• 1:31:58
  Speaker 1: go in the pot. And that's for the wild crow
• 1:32:00
  Speaker 1: of fish, rice rice praw fish too, don't get me wrong,
• 1:32:03
  Speaker 1: I've gotten fishy rice pinn crawfish because it's not a spillway.
• 1:32:07
  Speaker 1: Crawfish aren't fishing because they're in a spillway. They're fishy
• 1:32:10
  Speaker 1: because they're using fish for bait. I mean, ways, I
• 1:32:13
  Speaker 1: don't spell away guys. They use pellets for bait, and
• 1:32:16
  Speaker 1: there's no fishing as to them. I mean, that's more
• 1:32:18
  Speaker 1: about what you're using for bait. A lot of people
• 1:32:20
  Speaker 1: use fish early in the year because those those pellets
• 1:32:22
  Speaker 1: take in the cold water take a lot longer to dissolve.
• 1:32:25
  Speaker 1: So fish brings those crawfish in fast, like come Good Friday.
• 1:32:29
  Speaker 1: When I used to sell crawfish, I would use I'd
• 1:32:32
  Speaker 1: use fish or or beef malk with the pellet. To
• 1:32:35
  Speaker 1: get that fast, I could run my traps twice a day.
• 1:32:38
  Speaker 1: Verse you sell a lot of a lot of crawfish
• 1:32:41
  Speaker 1: on Good Friday. Good Friday is the like the pinnacle
• 1:32:45
  Speaker 1: of crawfish. Everybody everyone around here is Catholic, or for
• 1:32:51
  Speaker 1: most part are Catholic. It's very, very predominant religion around here.
• 1:32:54
  Speaker 1: So the thing is you don't eat metal. It's kind
• 1:32:58
  Speaker 1: of like it because on part of a tradition to
• 1:33:00
  Speaker 1: have be that death and then like like Good Friday
• 1:33:03
  Speaker 1: is like the day that everybody gets together with their
• 1:33:05
  Speaker 1: families and boils seafood and eats seafood, and and at
• 1:33:09
  Speaker 1: that time of year, a crawfish are in the height
• 1:33:10
  Speaker 1: of their season. Like that is like the the pinnacle
• 1:33:13
  Speaker 1: of crawfish season. They're not they're still that they're not
• 1:33:16
  Speaker 1: fully mature where they're red hard and hard to eat
• 1:33:19
  Speaker 1: and you know, but they're not that little baby crawfish.
• 1:33:22
  Speaker 1: They're just right perfect in the middle is just that
• 1:33:24
  Speaker 1: perfect crawfish. That's and you've got spillway, you got rice
• 1:33:27
  Speaker 1: and look spillway crawfish. I've seen dirty rice pine crawfish.
• 1:33:31
  Speaker 1: I've seen clean spillway crawfish. Spillway crawfish tend to be
• 1:33:34
  Speaker 1: a little more muddy or sometimes just because they've they've
• 1:33:36
  Speaker 1: been in that swampy mud, so you may have to
• 1:33:39
  Speaker 1: give them one additional rents down. But I like the
• 1:33:41
  Speaker 1: perjursa built crawfish more for what it's what they're eating,
• 1:33:43
  Speaker 1: because the crawfish has been eating fish. When you go
• 1:33:46
  Speaker 1: to suck the head fat out, you get that yeah,
• 1:33:49
  Speaker 1: got that fishy, you'll smell it. Kick uh Jehan Paul
• 1:33:55
  Speaker 1: quick hit the the soak. What's happening during this so
• 1:34:01
  Speaker 1: the soak, it's the crawfish are gonna float when they boil,
• 1:34:05
  Speaker 1: when they're done, they they're they're gonna be sitting at
• 1:34:07
  Speaker 1: the top of the water. And the soak is when
• 1:34:09
  Speaker 1: you add that ice and let them sit, they start
• 1:34:11
  Speaker 1: to absorb all that liquid and become you know, they're
• 1:34:14
  Speaker 1: not boiling anymore. That water goes into the head cavity,
• 1:34:17
  Speaker 1: into the tail cavity and they sink um and how
• 1:34:20
  Speaker 1: to hit like an equilibrium with and I like, I
• 1:34:24
  Speaker 1: like juicy crawfish. When I suck the head, I want
• 1:34:27
  Speaker 1: to get all that interior fat and the juice from
• 1:34:29
  Speaker 1: the broth. Which makes purging the crawfish that much more
• 1:34:32
  Speaker 1: important because they're sitting in all the water they've been
• 1:34:35
  Speaker 1: boiled in for thirty minutes, just soaking all that in.
• 1:34:38
  Speaker 1: So if you don't purge it, you're gonna be soaking
• 1:34:40
  Speaker 1: in dirty, nasty, seasoned and salty water but not clean. Fine,
• 1:34:46
  Speaker 1: you get a grittiness to them too, like if you
• 1:34:48
  Speaker 1: don't like, if you don't purge them, sometimes that'll be
• 1:34:50
  Speaker 1: will be the soak will make them juicier will also
• 1:34:55
  Speaker 1: make them more seasoned because they're taking in that liquid,
• 1:35:00
  Speaker 1: you know, from that silk. Another thing too, with the
• 1:35:02
  Speaker 1: with the shock. I find the shock helps with the
• 1:35:04
  Speaker 1: peeling and when you hit them with that, it makes
• 1:35:06
  Speaker 1: that that that the tail meat separate from the shell.
• 1:35:09
  Speaker 1: Got it. And the soak, I think soak does the
• 1:35:12
  Speaker 1: same thing as well. To put salt in the water
• 1:35:16
  Speaker 1: that you're baled him in, I put a little bit.
• 1:35:18
  Speaker 1: You see, I don't put salt at all, because I
• 1:35:21
  Speaker 1: find if I had salt at the water, they don't
• 1:35:23
  Speaker 1: peel as good. I just put a little bit of
• 1:35:26
  Speaker 1: the the powdered boil, not any And I'll ball crow
• 1:35:31
  Speaker 1: fish three minutes and you don't do a soak. Yeah,
• 1:35:36
  Speaker 1: but fun about turn a seconds to man it and
• 1:35:40
  Speaker 1: I take I just take all the basket. Wait about
• 1:35:44
  Speaker 1: a minute, just that slide cool down. I'll take that
• 1:35:49
  Speaker 1: basket and put it back in the same pot. And
• 1:35:52
  Speaker 1: they all sank that every one of them will sink
• 1:35:57
  Speaker 1: when they do that. It's because they're sucked up. They
• 1:35:59
  Speaker 1: got it, was shocked, and they suck up the seasonings
• 1:36:03
  Speaker 1: that are in your water. I'll leave them in about
• 1:36:06
  Speaker 1: that second deep turn the seconds a minute and I
• 1:36:09
  Speaker 1: pull them out and that see it, And we don't.
• 1:36:14
  Speaker 1: We cook a lot with crawfish meat, so we don't
• 1:36:20
  Speaker 1: over salty or overseason them. Because when I make an example,
• 1:36:26
  Speaker 1: my wife makes a crawfish freakacy m hm uh. I
• 1:36:31
  Speaker 1: don't want to sit there and need and it it
• 1:36:34
  Speaker 1: tastes like I'm eating saut of ran scrab ball. I
• 1:36:37
  Speaker 1: want to I want to point. I want to eat
• 1:36:40
  Speaker 1: the crawfish. Can taste the flavor of those crawfish. Crawfish
• 1:36:45
  Speaker 1: to fear another and look, any fancy restaurant in the city,
• 1:36:50
  Speaker 1: you can walk into an auto crawfish had to fear.
• 1:36:52
  Speaker 1: Do you know that you're you're not gonna walk in
• 1:36:55
  Speaker 1: one of them and eat and it tastes zataran scrap
• 1:36:59
  Speaker 1: ball or whatever. When you walk into a grocery store
• 1:37:03
  Speaker 1: and buy a pack one pound pack of crawfish tails,
• 1:37:09
  Speaker 1: and you can buy Louisiana crawfish tails, but you can
• 1:37:13
  Speaker 1: also buy Chinese. You buy the Louisiana crawfish tails. When
• 1:37:18
  Speaker 1: you open it and taste them, no salt, there's no seasoning,
• 1:37:24
  Speaker 1: it's just a natural crawfish and you use that to
• 1:37:28
  Speaker 1: cook to get that you understand. So when I when
• 1:37:32
  Speaker 1: I cook crawfish, we're only cooking for me in my wife.
• 1:37:35
  Speaker 1: You could you're cooking for a secondary use, not just
• 1:37:37
  Speaker 1: the boil. Yeah, I'm heeding them for me and my wife.
• 1:37:41
  Speaker 1: But then I got twenty pounds, I got a peel,
• 1:37:44
  Speaker 1: and I have a commercial vacing packing machine. How long
• 1:37:46
  Speaker 1: you been married? A hundred twenty three years? Next year
• 1:37:53
  Speaker 1: reincarnated what's y'all? What's you'all pay you on? Freezing? With
• 1:37:57
  Speaker 1: the fat? I do because I'm fat tail fat, the
• 1:38:02
  Speaker 1: fat though, the yellow fat. Oh yeah, as much as
• 1:38:04
  Speaker 1: I can, I'd keep you where. Yeah, you can't leave it.
• 1:38:11
  Speaker 1: You gotta lose it within three or four months. I'm
• 1:38:14
  Speaker 1: not gonna leave crawfish and my freezer for a year.
• 1:38:19
  Speaker 1: We eat, we eat it twelve months off here we're cooking.
• 1:38:23
  Speaker 1: We crawfit. So it doesn't it doesn't stay long enough
• 1:38:27
  Speaker 1: in my freeze that I get Ran said, Okay, do
• 1:38:30
  Speaker 1: you know what it? Just you gotta if you're if
• 1:38:33
  Speaker 1: you're planning on keeping some longer. You pulled the gut line.
• 1:38:38
  Speaker 1: That's what we do a lot. Ran ranch them good
• 1:38:41
  Speaker 1: with fresh water and then pack them and you can
• 1:38:44
  Speaker 1: keep on a wall. Okay, Ronny you ready, Yeah, what
• 1:38:48
  Speaker 1: you got, We're gonna move on. The last thing we're
• 1:38:50
  Speaker 1: in the cover today is potentially my new favorite way
• 1:38:53
  Speaker 1: to eat ducks. Walks through it the routie teed, but
• 1:39:03
  Speaker 1: you down on it. That's the way we were. We
• 1:39:06
  Speaker 1: were raised on that. My grand my grandmother. Listen, this
• 1:39:11
  Speaker 1: is gonna blow your morning. No listen, I'm listening. Recently,
• 1:39:18
  Speaker 1: the building got knocked down. I can go short to you,
• 1:39:21
  Speaker 1: Hurricane Ida. That was my grandmother's building. She would clean
• 1:39:29
  Speaker 1: duck in and up until ot of knocked it down.
• 1:39:33
  Speaker 1: She died in nineteen seventy six. You walked through the
• 1:39:37
  Speaker 1: door and there was still duck fellers and the spotty
• 1:39:40
  Speaker 1: webs in the ceiling. It was not a lot of
• 1:39:45
  Speaker 1: people taught that. It's why we knew so much about
• 1:39:52
  Speaker 1: duck hunting in my family. A lot of people thought
• 1:39:54
  Speaker 1: market hunting in that in the thirties. My grandmother was
• 1:39:59
  Speaker 1: still cleaning ducks in the seventies from three or four
• 1:40:05
  Speaker 1: or five ducks are there in front of God. What
• 1:40:11
  Speaker 1: I'm telling you, and all the game wars knew about it,
• 1:40:14
  Speaker 1: and not once when she have a bonded they never
• 1:40:18
  Speaker 1: came and they could have came there and not once.
• 1:40:23
  Speaker 1: Then added her. She did that all her life. She
• 1:40:26
  Speaker 1: would she'd save all the brass feathers and in the
• 1:40:30
  Speaker 1: summertime my grandfather would put it in some long tubes
• 1:40:35
  Speaker 1: and draw it into yard. And then in the fall
• 1:40:38
  Speaker 1: my grandma would make pillows down. I still got a
• 1:40:42
  Speaker 1: down pillow from my grandmother. There's a spoonbill head in
• 1:40:46
  Speaker 1: the pillow. Have it? You're kidding me? I guess a
• 1:40:54
  Speaker 1: dug head fell in the pillow and they never found it.
• 1:40:57
  Speaker 1: And you can feel it. It's a spoon bill. I've
• 1:41:01
  Speaker 1: been sleeping on it since Tom six, seven years old.
• 1:41:06
  Speaker 1: That's that's my grandmother. And she liked to cook the
• 1:41:12
  Speaker 1: root heat what's that word to get? That's the way
• 1:41:16
  Speaker 1: the height. What's the dish called. It's a French word.
• 1:41:21
  Speaker 1: It's it's a French word for roasting. It's just slow cooking.
• 1:41:28
  Speaker 1: You're brown it out. A little water comes back that
• 1:41:33
  Speaker 1: it's just grease out a little water and you just
• 1:41:37
  Speaker 1: cooked for hours. Out a little water, bring it brown
• 1:41:42
  Speaker 1: out a little water. In a black pot correct mostly
• 1:41:46
  Speaker 1: black potter magnetite pots, you can really scrape the bottom
• 1:41:49
  Speaker 1: we call that. We'll do that with Doug with our
• 1:41:53
  Speaker 1: deer rules. Be frolls when a pork rolls rooted anything
• 1:41:59
  Speaker 1: real negative? Stay about this, John Paul, Why am I
• 1:42:02
  Speaker 1: being portrayed person? So I'm just giving some perspectives. He's like, yeah,
• 1:42:10
  Speaker 1: let me know. I love that routine. I love that.
• 1:42:15
  Speaker 1: So the routine duck traditionally, like budd said, you're gonna
• 1:42:18
  Speaker 1: you're gonna brown it, I like to I like the
• 1:42:21
  Speaker 1: you gotta back up, okay, because here's this, it's very
• 1:42:24
  Speaker 1: important for people to know. Okay, I got a dead
• 1:42:28
  Speaker 1: duck land there, all right, you getta getta walk the
• 1:42:33
  Speaker 1: three your three stage fucking method. Just shot it. It's okay,
• 1:42:37
  Speaker 1: it's still flopping, all right, just stop flopping. Just finished
• 1:42:40
  Speaker 1: ringing his neck ring. Sorry, So I got you the
• 1:42:45
  Speaker 1: fresh killed duck. Get back to the to the camp.
• 1:42:48
  Speaker 1: What I'm gonna do. First thing, I'm gonna cut the
• 1:42:49
  Speaker 1: wings off at the joint, because I don't like, you know,
• 1:42:52
  Speaker 1: if you don't first joint, don't have the first joint,
• 1:42:54
  Speaker 1: you're not cutting it off with the body, but the
• 1:42:56
  Speaker 1: first yeah, the first joint out. You still got that elbow. Yeah,
• 1:42:59
  Speaker 1: at a sailboy, you cut them at the eilboat. I
• 1:43:01
  Speaker 1: like to cut them at the joint because I can't
• 1:43:03
  Speaker 1: stand when I got those sharp bones poking into the
• 1:43:06
  Speaker 1: small pellets, you know. So I cut him at the
• 1:43:09
  Speaker 1: wing joints, and I'm gonna give them a rough pluck.
• 1:43:11
  Speaker 1: You know, I'm not gonna focus a lot on those
• 1:43:13
  Speaker 1: wing feathers because they're really hard to get. I'm gonna
• 1:43:15
  Speaker 1: get all the breast feathers off, back feathers off but
• 1:43:17
  Speaker 1: falls off, most of the leg feathers off, and then
• 1:43:21
  Speaker 1: once he's pluck, when yeah, plucked, and then I'm gonna
• 1:43:27
  Speaker 1: get get my water to a rolling boil. I'm gonna
• 1:43:30
  Speaker 1: get a small, small crawfish spot and I'm gonna boil
• 1:43:33
  Speaker 1: the water. Once I got that water boiling, i'm gonna
• 1:43:35
  Speaker 1: take that duck and i'm gonna dip them for ten
• 1:43:37
  Speaker 1: to fifteen seconds. And once once I'm done dipping, pull
• 1:43:42
  Speaker 1: them out and I'm gonna dry them with an old towel,
• 1:43:44
  Speaker 1: get them nice and dry, and then I'm gonna then
• 1:43:46
  Speaker 1: remove the rest of those big feathers, which they'll come off. Yeah.
• 1:43:55
  Speaker 1: The boiling is gonna open up those pores and and
• 1:43:58
  Speaker 1: allow those, especially like in particularly wing feathers comes off
• 1:44:02
  Speaker 1: real easy, and everything that would have been a pain
• 1:44:04
  Speaker 1: in the everything there in the painting ask comes off
• 1:44:09
  Speaker 1: the plug a chicken, yea factory hot water. Yeah, let's
• 1:44:14
  Speaker 1: rub it off. So and then once once we do that,
• 1:44:17
  Speaker 1: I'm gonna so if if I'm at my house and
• 1:44:21
  Speaker 1: I don't have to keep a head or a head
• 1:44:23
  Speaker 1: on the head on, I'm gonna go straight to the
• 1:44:25
  Speaker 1: d bowing process before you burn it. Oh you got me?
• 1:44:31
  Speaker 1: And what's your after the boiling process, Once you got
• 1:44:36
  Speaker 1: your ducks all nice and pretty, you're gonna gree am.
• 1:44:38
  Speaker 1: I'm gonna take the hot water off, and I'm gonna
• 1:44:40
  Speaker 1: use that burner and I'm gonna hold the bill and
• 1:44:42
  Speaker 1: the leg and I'm gonna pass that that duck through
• 1:44:44
  Speaker 1: the fire just for a few seconds each burn all
• 1:44:47
  Speaker 1: those little hairs off. Any other rain maybe feather I
• 1:44:50
  Speaker 1: missed or something. I don't know what the hell those
• 1:44:51
  Speaker 1: little hairs on a duck or called. I don't know,
• 1:44:54
  Speaker 1: but you have a I know like so I know
• 1:44:59
  Speaker 1: like of the pin feather, the pin feather. That's another
• 1:45:01
  Speaker 1: thing that that's really good about boiling is the pin
• 1:45:04
  Speaker 1: feather comes out really easy. And I like to take
• 1:45:07
  Speaker 1: a knife in my thumb and that's a good trick
• 1:45:10
  Speaker 1: and feather between your knife blade and your thumb. We
• 1:45:15
  Speaker 1: call we call it the pin feather. A pouss on,
• 1:45:18
  Speaker 1: didn't It wasn't Kid's grandma. They used to hearn. Her
• 1:45:21
  Speaker 1: nickname was pouss On because she used to pull all
• 1:45:22
  Speaker 1: the pouss on out. Pew. Okay, Kid's grandmother's nickname was
• 1:45:27
  Speaker 1: pew because she used to shoot her good was to
• 1:45:29
  Speaker 1: pull all the pin feathers out. Um. So yeah, so
• 1:45:33
  Speaker 1: once you got the pin fails out, going to create
• 1:45:35
  Speaker 1: that duck. And then once once you create them, you're
• 1:45:37
  Speaker 1: just gonna give him a little slap, slap around, pat
• 1:45:39
  Speaker 1: off those those that that burnt hair off then like so,
• 1:45:45
  Speaker 1: and at this point it looks like a beauty, beautiful
• 1:45:48
  Speaker 1: you you ain't You're not ever going to see a
• 1:45:51
  Speaker 1: more beautiful duck that's been just been boiled and create.
• 1:45:53
  Speaker 1: I mean that's just yeah. You put that shot on
• 1:45:55
  Speaker 1: the front of Better Homes and Gardens man one of them.
• 1:45:59
  Speaker 1: So so if like I said, I, if I'm at
• 1:46:02
  Speaker 1: my house, I'm gonna go straight to the de boning process,
• 1:46:04
  Speaker 1: because that way I gotta stick my hand up in
• 1:46:06
  Speaker 1: the cavity to pull the guts out. So what I
• 1:46:08
  Speaker 1: do is, I'm gonna take the duck like I showed you,
• 1:46:10
  Speaker 1: and I'm gonna split right down the breasts. I'm gonna
• 1:46:13
  Speaker 1: come around the wing joint, around the back of the
• 1:46:15
  Speaker 1: duck to the leg joint, and then you get those
• 1:46:17
  Speaker 1: halves of ducks like we had. And then once I've
• 1:46:20
  Speaker 1: got the two house, you've got that that body core,
• 1:46:22
  Speaker 1: the boneless breast, full wing, full leg correct every edible
• 1:46:27
  Speaker 1: thing is off that duck. Everything. There is not a
• 1:46:29
  Speaker 1: piece of meat left on that duck. So now i
• 1:46:32
  Speaker 1: haven't gutted them yet. So what I'm gonna do now
• 1:46:34
  Speaker 1: is I'm gonna make a slit under the breastplate and
• 1:46:36
  Speaker 1: I'm gonna pull that breastplate up, opening the hatch. Opening
• 1:46:40
  Speaker 1: the hatch, the heart, the liver, and the gigs thats
• 1:46:42
  Speaker 1: gonna be sitting right there and you just pull them out,
• 1:46:46
  Speaker 1: put them to the side, and I'm gonna do all
• 1:46:48
  Speaker 1: my ducks like that, and then I'm gonna come back
• 1:46:50
  Speaker 1: to the to the gizzer, which we call it a
• 1:46:53
  Speaker 1: and um, I'm gonna cut on each side of that
• 1:46:56
  Speaker 1: silt sack. And I'm gonna have two pieces, two little
• 1:46:59
  Speaker 1: nut gives a nugget. That's nur trick I learned from you. Yeah,
• 1:47:01
  Speaker 1: because I had to go through all the hassle open
• 1:47:03
  Speaker 1: the sun's bitches up and scraping them and scraping them.
• 1:47:05
  Speaker 1: But then I wind up with exactly what you wind
• 1:47:07
  Speaker 1: up with. Just cut it off, just like a stupid
• 1:47:11
  Speaker 1: I had no idea. I wasted so much time. Same here, man, like,
• 1:47:14
  Speaker 1: I wind up with exactly the same thing. Yeah, maybe
• 1:47:18
  Speaker 1: you lose no meat, and then no, you want up
• 1:47:20
  Speaker 1: with with I don't know what I was doing, Yeah,
• 1:47:22
  Speaker 1: And then it makes much I like. I like. I
• 1:47:25
  Speaker 1: like to reward my dog after a good hunt of
• 1:47:28
  Speaker 1: you know, she's she's she does more work than any
• 1:47:31
  Speaker 1: of us out there, so I like to give her.
• 1:47:33
  Speaker 1: I'm not a big liver fan. I'll feed her the
• 1:47:35
  Speaker 1: livers and uh, I give her the gizzard corpse and
• 1:47:39
  Speaker 1: uh and the and the trips and how many ducks
• 1:47:45
  Speaker 1: have you and I cleaned together? So we shot some
• 1:47:51
  Speaker 1: shot some gallan new. Would you do the same thing
• 1:47:54
  Speaker 1: with gallan New? What you mean I mean that same process?
• 1:47:57
  Speaker 1: Or is it so the Gallanu. I like to start
• 1:48:00
  Speaker 1: by cutting the wings off, and then I'm gonna slit
• 1:48:03
  Speaker 1: their throat and put there's a where their crops at.
• 1:48:07
  Speaker 1: You got a lot of skin. I gave it a
• 1:48:09
  Speaker 1: little slit. Peel that skin a little bit off the breast,
• 1:48:11
  Speaker 1: and I'm gonna stick my finger down the I guess
• 1:48:15
  Speaker 1: where the wishbone is. I'm gonna pull the head and
• 1:48:18
  Speaker 1: pull the wishbone, and that breast is gonna come out
• 1:48:21
  Speaker 1: nice and pretty. And like I said, if I'm in
• 1:48:22
  Speaker 1: my house, I don't need to leave a wing. So
• 1:48:24
  Speaker 1: by cutting those wings off, the skin just peels right
• 1:48:26
  Speaker 1: off and you get a perfect breast, no feather's no
• 1:48:29
  Speaker 1: clean up. Let toss that in a bucket of water
• 1:48:31
  Speaker 1: and then just like with then handed to Chester the
• 1:48:34
  Speaker 1: d braster dude, I will say about those gallon new
• 1:48:38
  Speaker 1: wholely cow. Yeah, it's a good bird I'd rather eat. Yeah.
• 1:48:46
  Speaker 1: And the thing too bout that Argalls does from y'all
• 1:48:49
  Speaker 1: tarking American. Oh Yeah, very similar. So and another thing
• 1:49:02
  Speaker 1: back to like when gonna pull the breasts out that way,
• 1:49:04
  Speaker 1: just like the duck, It's like when you open that hatch,
• 1:49:06
  Speaker 1: there's the gizzard the heart and the liver just sitting
• 1:49:08
  Speaker 1: right on top, you know, having the dig through the trips.
• 1:49:10
  Speaker 1: None of that flips. So so then there you are.
• 1:49:16
  Speaker 1: You got your duck. Go on, keep keep making the dish.
• 1:49:21
  Speaker 1: Got your halfs now. Now I've got my two halves
• 1:49:23
  Speaker 1: in my duck. I'm gonna go and get a magnelite
• 1:49:25
  Speaker 1: pot or black pot, and I'm gonna put a little
• 1:49:28
  Speaker 1: bit of olive oil, a little bit of grease, just
• 1:49:30
  Speaker 1: enough to wet the bottom that way, I don't get
• 1:49:32
  Speaker 1: a hard stick when I throw it in. And I'm
• 1:49:34
  Speaker 1: gonna take those I'm gonna take those duck hives, and
• 1:49:36
  Speaker 1: I'm ana laying fat down on a medium heat, and
• 1:49:40
  Speaker 1: I'm gonna start to cook that skin down and get
• 1:49:42
  Speaker 1: as much fat out of that skin to make my grease.
• 1:49:45
  Speaker 1: I hope people are listening to what you're saying right now,
• 1:49:48
  Speaker 1: So yeah, I get that, get that that duck. Like listen,
• 1:49:51
  Speaker 1: I don't I want people understand something you got like
• 1:49:53
  Speaker 1: your ten Commandments, okay, get like the Constitution, you got
• 1:49:57
  Speaker 1: like the Declaration Independence, and then you got this recipe.
• 1:50:02
  Speaker 1: Ship is all sort of like you know what I mean,
• 1:50:05
  Speaker 1: So listen, so I get those ducks half down, fat down,
• 1:50:10
  Speaker 1: and I'm gonna brown them down till the just the
• 1:50:13
  Speaker 1: tops of them start to cook. And the big thing
• 1:50:16
  Speaker 1: is you do not want to over brown them, because
• 1:50:18
  Speaker 1: then those ducks arena get real not in hard, and
• 1:50:20
  Speaker 1: they're not gonna get tender. So as as they get
• 1:50:23
  Speaker 1: to where I like them brown, I'm gonna pull them
• 1:50:25
  Speaker 1: out and put them in a metal a metal bowl
• 1:50:27
  Speaker 1: and get them all that. Once I've browned all my ducks,
• 1:50:30
  Speaker 1: I'm gonna take my my trinity, my my, my, my onions,
• 1:50:33
  Speaker 1: my bell peppers, and my salary diced belt. Okay, so
• 1:50:36
  Speaker 1: it's diced diced bell peppers and Jehan Paul give them
• 1:50:40
  Speaker 1: give the official ratio. Yeah, I mean I always used
• 1:50:44
  Speaker 1: like I go one one so more onion to two
• 1:50:52
  Speaker 1: parts onion, one part bell pepper, one part cellery, and
• 1:50:55
  Speaker 1: I don't really tell are completely avoid I see a lot. Yeah,
• 1:51:00
  Speaker 1: but I asked you a quick question. One word answer
• 1:51:03
  Speaker 1: is fine to three word answer. What ratio do you cook? Rice?
• 1:51:09
  Speaker 1: M hmm, first joint, first joint. That's how I've done. Yeah,
• 1:51:19
  Speaker 1: you can cook you apot of rise. It's my dad
• 1:51:27
  Speaker 1: working off shore. I learned I can cook anything. My dad,
• 1:51:32
  Speaker 1: I saw my doubt what you're doing. I'm cooking ross
• 1:51:34
  Speaker 1: or what you? Why you? Why are you sticking your finger?
• 1:51:37
  Speaker 1: He said, doesn't matter how much trust you put in there.
• 1:51:39
  Speaker 1: You imagine the water up to that first joint where
• 1:51:42
  Speaker 1: you touching the ros is gonna come out perfect. Every
• 1:51:46
  Speaker 1: time I've been doing it for sixty for fifty five years,
• 1:51:52
  Speaker 1: it comes out perfect. Every time. There's your three word answer.
• 1:52:04
  Speaker 1: So back to the back to the your trinity. Onions belt,
• 1:52:09
  Speaker 1: two onions, one part bell pepper, one part cellery, diced
• 1:52:12
  Speaker 1: up and throwing the Pope's hat, which is a little
• 1:52:15
  Speaker 1: bit of garlic, a little chop garlic. So I'm gonna
• 1:52:18
  Speaker 1: throw that into my duck fat grease that I've just
• 1:52:22
  Speaker 1: made by browning down those ducks. And also with my trinity,
• 1:52:26
  Speaker 1: I'm gonna throw in my gizzards in my hearts. I'm
• 1:52:30
  Speaker 1: gonna brown that down, get them, get them onion sweating,
• 1:52:33
  Speaker 1: and I'm gonna brown down to the consistency I like,
• 1:52:36
  Speaker 1: which you know, with any anything, you just get it
• 1:52:39
  Speaker 1: browned down and thickens. And then once I'm to the
• 1:52:42
  Speaker 1: browning process, I like, I'm gonna take those ducks I'm
• 1:52:44
  Speaker 1: gonna dump them back in to the onions and give
• 1:52:47
  Speaker 1: them a little more of a browning down in there.
• 1:52:50
  Speaker 1: And I'm gonna take that bowl, and the ducks are
• 1:52:52
  Speaker 1: sitting in a lot of a lot more grease and
• 1:52:54
  Speaker 1: blood's gonna have to licked out those ducks. And I'm
• 1:52:55
  Speaker 1: gonna put some water in there, throw that around, dump
• 1:52:59
  Speaker 1: it in, and then gonna fill the pot up just
• 1:53:02
  Speaker 1: above where everything's sitting in in some chicken stock and
• 1:53:05
  Speaker 1: some chicken broth with a little bit of water, and
• 1:53:07
  Speaker 1: I'm gonna bring it just to where it's above that
• 1:53:10
  Speaker 1: um there. And so I'm and then I'm gonna bring
• 1:53:13
  Speaker 1: get that boiling now this so most people would just
• 1:53:17
  Speaker 1: continue to add as the water would drop or the
• 1:53:19
  Speaker 1: stock would drop, they'd add a little water out, a
• 1:53:21
  Speaker 1: little water out of the water. I have three ways
• 1:53:23
  Speaker 1: that I like to do it. I do it that
• 1:53:25
  Speaker 1: way where you just add water every time it drops down.
• 1:53:28
  Speaker 1: Or I'll put it in the I'm adding water when
• 1:53:33
  Speaker 1: it's on the burner. Um Or I'll put it in
• 1:53:36
  Speaker 1: the oven for a couple of hours is my second
• 1:53:39
  Speaker 1: way I do it. And then my third way I
• 1:53:40
  Speaker 1: do it like if sometimes I'll just sit there. I'll
• 1:53:43
  Speaker 1: throw it if I if I don't really have a
• 1:53:44
  Speaker 1: lot of time to cook it, or if I want
• 1:53:45
  Speaker 1: to eat the next day, I'm gonna take those ducks.
• 1:53:47
  Speaker 1: I'm gonna throw them in a slow cooker overnight and
• 1:53:50
  Speaker 1: then then then So the next step is once you
• 1:53:54
  Speaker 1: either way you do it, you're gonna so you can
• 1:53:55
  Speaker 1: do the ball down process where you just bail it down,
• 1:53:58
  Speaker 1: added water, ball down to the ducks are tender and
• 1:54:00
  Speaker 1: and it's ready. So Ronnie, really, yesterday when we made
• 1:54:02
  Speaker 1: the recipe for this, we had a we had an
• 1:54:05
  Speaker 1: extra ingredient that we got from the bodies. Oh yeah,
• 1:54:08
  Speaker 1: so yeah we didn't. But you don't always have that.
• 1:54:10
  Speaker 1: You don't always have a lot of times, I'll add
• 1:54:12
  Speaker 1: mushrooms whenever I don't have gizzards and hearts, just just
• 1:54:15
  Speaker 1: to kind of imitate that that feeling. But we we
• 1:54:18
  Speaker 1: actually went out and got those uh those oyster mushrooms
• 1:54:23
  Speaker 1: champions will the while champions, and we we did add
• 1:54:27
  Speaker 1: that in there too, So um, that came out really good.
• 1:54:30
  Speaker 1: Um yesterday I used the oven method because we went
• 1:54:34
  Speaker 1: out crawl fishing, so it was easy. I just I
• 1:54:36
  Speaker 1: got it. I got the water hot, took it off
• 1:54:39
  Speaker 1: the stove, stuck in the oven for two hours while
• 1:54:42
  Speaker 1: we were crawl fishing. Came back. So with the ball
• 1:54:46
  Speaker 1: down process, once you're done, once you've got it the
• 1:54:50
  Speaker 1: ducks tender and the gravy to the consistency, you like,
• 1:54:53
  Speaker 1: it's done, it's ready to put it over some rice. Um.
• 1:54:56
  Speaker 1: Now with the slow cooker and the oven method. Once
• 1:55:00
  Speaker 1: I've got the ducks to the tenderness I want, I'm
• 1:55:02
  Speaker 1: gonna put it back on the stove and I'm gonna
• 1:55:04
  Speaker 1: finish off with the ball down method to ball down
• 1:55:07
  Speaker 1: and get that gravy just to the consistency in the
• 1:55:10
  Speaker 1: darkness that all light. So then you just let it
• 1:55:12
  Speaker 1: rip and boil that water off, cook it down, brown
• 1:55:15
  Speaker 1: it a little bit, get it, you know, get that
• 1:55:16
  Speaker 1: if it's not if it's because a lot of times
• 1:55:18
  Speaker 1: when you when you use a slow cooker in the oven,
• 1:55:20
  Speaker 1: your gravy is gonna be a little lighter. Like last night,
• 1:55:22
  Speaker 1: the gravy was a little a little lighter than I
• 1:55:25
  Speaker 1: So you just just roll boil it off there, yeah,
• 1:55:28
  Speaker 1: roll roll boil, But you don't want to start too heavy,
• 1:55:30
  Speaker 1: especially because then the ducks will fall apart. So you
• 1:55:33
  Speaker 1: just want to kind of have brown. Just make sure
• 1:55:34
  Speaker 1: nothing sticking down that the word routed. We cook everything
• 1:55:41
  Speaker 1: like that just if your days or go up. While
• 1:55:44
  Speaker 1: we were at the pond, I mentioned to you we
• 1:55:46
  Speaker 1: had a campside where we go do two trinadas and
• 1:55:50
  Speaker 1: coyotas annoyed. We cooked a rabbit the same way, but
• 1:55:55
  Speaker 1: with all the trinity just brown died, kept out of
• 1:56:00
  Speaker 1: it over account farm in a black pot, little water,
• 1:56:04
  Speaker 1: salt and papa. And when the rabbit got timned it
• 1:56:08
  Speaker 1: we haved out over rice. Me and my friend Jameson
• 1:56:11
  Speaker 1: that was there. We cooked died a couple of times.
• 1:56:15
  Speaker 1: So far. We've done a rabbit, swamp rabbits, no raised
• 1:56:21
  Speaker 1: farm rabbit, Jason raises rabbits California, something in a New
• 1:56:28
  Speaker 1: Zealand the huge drabbit. It's pretty good that that cleaning
• 1:56:34
  Speaker 1: method I was telling about both the ra pudos and
• 1:56:36
  Speaker 1: the ducks actually came from. But but in their family,
• 1:56:41
  Speaker 1: that was a trick that they showed me. I used
• 1:56:43
  Speaker 1: to my dad, No, I just used to just give
• 1:56:45
  Speaker 1: him a real good plug and then we create him
• 1:56:48
  Speaker 1: that boiling action. Actually like that boiling action, that's something.
• 1:56:53
  Speaker 1: And the thing with the with the ra pudos that
• 1:56:55
  Speaker 1: that that process. A lot of times like we go
• 1:56:56
  Speaker 1: do these coot shoots and where we go out there.
• 1:56:58
  Speaker 1: We'll go out there with a whole bunch of us
• 1:57:00
  Speaker 1: and we'll shoot. But it was a coot shoot. Man.
• 1:57:03
  Speaker 1: He was the one who showed us the coot shoot too.
• 1:57:05
  Speaker 1: And we used to go camp out there in high
• 1:57:06
  Speaker 1: school in the blind just I got a T shirt,
• 1:57:09
  Speaker 1: I got I got them all. I don't know, I
• 1:57:12
  Speaker 1: got one shot poor, I got them all some T shirts,
• 1:57:20
  Speaker 1: uh like Buff. But yeah, there was many times we
• 1:57:25
  Speaker 1: had enough people we came back with over a hundred
• 1:57:27
  Speaker 1: poudos because a lot of fifteen a day, fifteen per
• 1:57:30
  Speaker 1: person per day. We would go out there with a
• 1:57:32
  Speaker 1: big group. When he told you how to pull the brass,
• 1:57:35
  Speaker 1: the whole brass off, we'd sit there, three or four
• 1:57:38
  Speaker 1: of us. Yeah, we we sit there. We make an
• 1:57:44
  Speaker 1: assembly line. Like one guy was cutting wings, one guy
• 1:57:47
  Speaker 1: one or two guys pulling brass, the next guy was
• 1:57:49
  Speaker 1: pulling gizzards and hearts, and it was an assembly line.
• 1:57:52
  Speaker 1: And like you said, we would we clean a hundred
• 1:57:54
  Speaker 1: poutos and we wouldn't hunt like Buff. We had to
• 1:58:00
  Speaker 1: have some type of assembly line. Yeah, frogs you, Yeah,
• 1:58:05
  Speaker 1: we had to have an assembly line. We go, we
• 1:58:08
  Speaker 1: go to launch hed lawnch Hed was the cleaning factory.
• 1:58:13
  Speaker 1: Was the cleaning fact same thing with ducks. It was
• 1:58:15
  Speaker 1: like an assembly line. We had some people plucking, a
• 1:58:18
  Speaker 1: guy cutting wings, everybody plucking, someone boiling, someone rubbing, and
• 1:58:22
  Speaker 1: that the process would be Remember the episode in Mississippi
• 1:58:26
  Speaker 1: when the snow hut. That was an assembling line. Yeah,
• 1:58:30
  Speaker 1: I mean there were fathers. When we got through, it
• 1:58:32
  Speaker 1: looked like it had snowed and that it was windy.
• 1:58:38
  Speaker 1: We were plugging, we were we were cutting them feathers
• 1:58:41
  Speaker 1: over the snow geese and we're skinning the snows and
• 1:58:43
  Speaker 1: plucking the specks. Yeah, it looked like it had snow.
• 1:58:46
  Speaker 1: In that whole field behind the camp. There was all
• 1:58:50
  Speaker 1: the feathers from the s and the ducks. We shot
• 1:58:54
  Speaker 1: what we had. We don't know we had ten of us.
• 1:58:56
  Speaker 1: We mean we shot we shot like sixty ducks and
• 1:58:59
  Speaker 1: like ninety geese. I wanna, um, we're gonna close out,
• 1:59:03
  Speaker 1: But I want to share with you guys a recipe
• 1:59:04
  Speaker 1: I think you'll be interested in. Already told John paul
• 1:59:08
  Speaker 1: I wrote it down. The reason you like it is
• 1:59:09
  Speaker 1: because it involves ducks, involves rice. But this is from
• 1:59:14
  Speaker 1: a northern and our first joint. I didn't know about
• 1:59:17
  Speaker 1: any of that. Man, My right sucks compared to you guys. Rice.
• 1:59:20
  Speaker 1: The back of my rice bag has been lying to
• 1:59:22
  Speaker 1: me my whole life. They tell you in the back
• 1:59:24
  Speaker 1: of the bag what I told you. I'm not joking trying.
• 1:59:27
  Speaker 1: Oh listen, man, I'm tip of your finger touches the rice.
• 1:59:31
  Speaker 1: If the waters that this first joint, it's gonna come
• 1:59:34
  Speaker 1: out perfect. This man's paused now every single time that
• 1:59:38
  Speaker 1: knuckles high, got a high knuckle high. Us should do it.
• 1:59:45
  Speaker 1: It's gonna be perfect. Every time I have been when
• 1:59:48
  Speaker 1: you I don't know if you've ever read the back
• 1:59:50
  Speaker 1: of a rice bag. What they tell you to do
• 1:59:52
  Speaker 1: is they tell you to do two to one. Yeah,
• 1:59:56
  Speaker 1: So you put the parage cup. Yeah, you put the
• 1:59:58
  Speaker 1: rice in there. You put the water there and bring
• 1:59:59
  Speaker 1: it to boil, and then I cook it till the
• 2:00:01
  Speaker 1: water is gone. I cook it till the water is gone.
• 2:00:05
  Speaker 1: It just kind of looks right now, let it sit.
• 2:00:07
  Speaker 1: Then I fluff it. But my rice sucks compare to
• 2:00:09
  Speaker 1: you guys. Right, you kind of you kind of fluff it.
• 2:00:12
  Speaker 1: I cook it in a pot too. When we're camping
• 2:00:14
  Speaker 1: them all rice cook on a pot, the fingers and
• 2:00:21
  Speaker 1: when the water is gone, don't fluff your ice. You
• 2:00:26
  Speaker 1: just put the cover on and turn the fire just barely.
• 2:00:32
  Speaker 1: Like you, you try to mimic what the rice cooker
• 2:00:35
  Speaker 1: is doing. He knows what I'm talking about. You. Yeah,
• 2:00:41
  Speaker 1: you just turn it down, lo lo lo. I leave
• 2:00:43
  Speaker 1: it a few minutes, and when you open that rice pot,
• 2:00:46
  Speaker 1: it's gonna be perfect. Let me tell you real quick, though,
• 2:00:49
  Speaker 1: what I what I made the other day that I
• 2:00:50
  Speaker 1: thought was good, like phenomenally good? Is I cook? I
• 2:00:55
  Speaker 1: cook my ducks in a what you guys call a
• 2:00:57
  Speaker 1: black pot like cathline scale. So I got my halves.
• 2:01:01
  Speaker 1: I sear hum skin side down. This is the way
• 2:01:03
  Speaker 1: I eat the ducks. I e. I sear the half
• 2:01:07
  Speaker 1: just like Ryan described. I steer the half skin side
• 2:01:09
  Speaker 1: down on the on the stove top. I flip it
• 2:01:14
  Speaker 1: skin side up and put in a four degree of
• 2:01:17
  Speaker 1: and for a few minutes I eat him very rare.
• 2:01:20
  Speaker 1: When you pull them out, you got all that duck
• 2:01:22
  Speaker 1: fat that rendered out in that skillet. Then I took
• 2:01:27
  Speaker 1: old rice that I had cooked the day before and
• 2:01:30
  Speaker 1: make like a fried rice, duck fat fried rice. That
• 2:01:36
  Speaker 1: sounds good. Man, Come on talking to a real Cajun
• 2:01:44
  Speaker 1: restaurant near you. When I come down and get my restaurant,
• 2:01:47
  Speaker 1: the real Cajun, I had that rice dressing, and we're
• 2:01:52
  Speaker 1: gonna have that fried rice, and every table's gonna have
• 2:01:58
  Speaker 1: a tank with sauce coumbing up. You know, there's not
• 2:02:02
  Speaker 1: even gonna be a sign. You'll know it's the right
• 2:02:04
  Speaker 1: restaurant when you see a reservoir of hot sauce bolted
• 2:02:07
  Speaker 1: to the roof. It's like the water the Gallean of
• 2:02:09
  Speaker 1: water Towns eighteen wheeler coming from every all and every
• 2:02:16
  Speaker 1: week bringing a hot sauce. Alright, guys, this has been
• 2:02:20
  Speaker 1: a great trip. Man. I learned so much about cooking
• 2:02:23
  Speaker 1: down here, a lot about cooking. I really appreciate it.
• 2:02:27
  Speaker 1: And but I appreciate your generosity yesterday letting us go
• 2:02:30
  Speaker 1: over and pull the harvest off your pond. Actually, it
• 2:02:33
  Speaker 1: wasn't honor for me to have y'all hears on your faces,
• 2:02:38
  Speaker 1: and y'all look like y'all had a good time, So
• 2:02:41
  Speaker 1: I mean, that's all that matters. It was a great time.
• 2:02:44
  Speaker 1: And Ronnie Collins, thank you for everything showing us all
• 2:02:46
  Speaker 1: around Johan Paul, all the great cooking stuff, all the
• 2:02:50
  Speaker 1: hanging out, all the corrections. I was waiting for some
• 2:02:54
  Speaker 1: sorry listen man. It made it uh having the uh
• 2:03:01
  Speaker 1: you know, all the context, the culinary context was very helpful.
• 2:03:07
  Speaker 1: I'm only teasing about the like, yeah, uh, everything I
• 2:03:14
  Speaker 1: learned about Buddin and what isn't it isn't. I appreciate
• 2:03:16
  Speaker 1: all that stuff. Thank you, do you do until next episode?
• 2:03:20
  Speaker 1: Thanks everybody,