Latest / The MeatEater Podcast / Ep. 533: Wild Turkeys: Pluckin’ and Skinnin’ with Jesse Griffiths

Transcript

Ep. 533: Wild Turkeys: Pluckin’ and Skinnin’ with Jesse Griffiths · The MeatEater Podcast

• 0:08
  Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear listeningcast. You can't
• 0:18
  Speaker 1: predict anything. The Meat Eater Podcast is brought to you
• 0:22
  Speaker 1: by First Light. Whether you're checking trail cams, hanging deer stands,
• 0:25
  Speaker 1: or scouting for el, First Light has performance apparel to
• 0:28
  Speaker 1: support every hunter in every environment. Check it out at
• 0:32
  Speaker 1: first light dot com. F I R S T L
• 0:35
  Speaker 1: I t E dot com. Joined today by Chef Extraordinaiy
• 0:41
  Speaker 1: Jesse Griffiths. But that's not what we're gonna talk about. First.
• 0:47
  Speaker 2: What are we gonna talk about first?
• 0:48
  Speaker 1: Steve Hi, Jesse Hi, thanks coming on the show. Jesse
• 0:53
  Speaker 1: has a brand new book out. It's a follow up
• 0:55
  Speaker 1: to the Hogbook. Was the Hogbook called the hog Book?
• 0:58
  Speaker 3: That's correct, the Hogbook? I got a right, Yeah, yeah,
• 1:01
  Speaker 3: it's called the Turkey Book, The Turkey Book, Master of
• 1:04
  Speaker 3: clever book names No, Well, it.
• 1:06
  Speaker 1: Just comes right out and says it. Yeah, the Hogbook.
• 1:08
  Speaker 1: If you don't, if you're not already aware, the Hogbook's phenomenal.
• 1:11
  Speaker 1: If you're a hogbook, if you're a wild hog namesayer,
• 1:14
  Speaker 1: get the Hogbook. The Hogbook tells you everything you need
• 1:16
  Speaker 1: to know. Talking to you Southerners tells you everything you
• 1:22
  Speaker 1: need to know about judging, processing, preparing, dealing with hogs,
• 1:31
  Speaker 1: wild hogs.
• 1:32
  Speaker 3: Correct.
• 1:34
  Speaker 1: And I've before, I've remarked that I called Jesse the
• 1:37
  Speaker 1: hog apologist.
• 1:39
  Speaker 3: Yeah, yeah, I would love that, by the way, Yeah.
• 1:42
  Speaker 1: But a turkey requires no apology. They're just good to eat.
• 1:45
  Speaker 1: But the Turkey Book is thick.
• 1:49
  Speaker 3: It is. It clocked in at almost as many pages
• 1:52
  Speaker 3: as the Hogbook. I thought it was going to be
• 1:54
  Speaker 3: a daintier book and it didn't turn out that way.
• 1:59
  Speaker 1: Yeah, it's elegant, it's thorough, it's beautifully put together. The
• 2:03
  Speaker 1: Turkey Book. We're gonna dig in with Jesse and talk
• 2:05
  Speaker 1: about the Turkey Book, but we're gonna cover some stuff first.
• 2:08
  Speaker 1: You people joining us on YouTube. I'm holding a large
• 2:13
  Speaker 1: I don't know what you call it.
• 2:14
  Speaker 3: I think you're menacing.
• 2:16
  Speaker 4: You're not holding it's supposed to be a bowie knife.
• 2:18
  Speaker 2: I think it lays right in between a knife and
• 2:21
  Speaker 2: a sword.
• 2:21
  Speaker 1: Yeah, bowie knife. Apparently Cal put this in Seth's office.
• 2:26
  Speaker 1: I came in and I'm like, the Hell's that? Seth said,
• 2:29
  Speaker 1: That's what everybody says who comes in here. Since cal
• 2:31
  Speaker 1: put it in there, and Seth pointed out that it's
• 2:33
  Speaker 1: going to go in the auction house of oddities.
• 2:36
  Speaker 3: Yep.
• 2:37
  Speaker 5: Perfect for cutting up teal.
• 2:39
  Speaker 1: Now you know, if you lie a lot, you get
• 2:41
  Speaker 1: in trouble with the Gambling Commission, the FTC or who
• 2:44
  Speaker 1: does who regulates gambling, Like Barstool got in trouble because
• 2:48
  Speaker 1: they had that. Like they had a sports bet called
• 2:50
  Speaker 1: the Can't Lose, but you could lose real bad, but
• 2:55
  Speaker 1: it was a joke. It was called the Can't Lose.
• 2:56
  Speaker 1: They got all that trouble. Well, in the spirit of that,
• 2:59
  Speaker 1: this is real gold yep. This is like is there
• 3:08
  Speaker 1: grades of gold. This is the best gold.
• 3:10
  Speaker 2: It's a genuine.
• 3:12
  Speaker 1: Sas tech gold bluegill. This is from this is from
• 3:23
  Speaker 1: King Tut's private stash. This gold.
• 3:28
  Speaker 3: Handmade it.
• 3:29
  Speaker 1: He he taught, handmade this.
• 3:32
  Speaker 2: And he even engraved the Ducks Unlimited ye logo in
• 3:36
  Speaker 2: there that.
• 3:36
  Speaker 1: That actually wasn't that was his personal duck hunting sign
• 3:41
  Speaker 1: adopted adopted by du.
• 3:44
  Speaker 2: And as will he wrote, Ducks un Limited can have
• 3:47
  Speaker 2: this logo.
• 3:47
  Speaker 1: And Daniel Boone killed this stag. Daniel Boone killed this stag,
• 3:53
  Speaker 1: and Jim Bowie as he went down fighting at the Alamo. Well,
• 3:59
  Speaker 1: Crockett queer in the corner.
• 4:02
  Speaker 3: We got to do this again.
• 4:04
  Speaker 1: While Crockett quivered in the corner. Jim Bowie killed several
• 4:09
  Speaker 1: Mexican generals with this blade.
• 4:13
  Speaker 2: Seen some ship.
• 4:15
  Speaker 1: Yeah, we got all the paperwork proven all this. I
• 4:19
  Speaker 1: just got to write it up.
• 4:21
  Speaker 4: Available to you the price of your choosing.
• 4:25
  Speaker 1: And this will be in the auction house of bodities,
• 4:27
  Speaker 1: King Tut's gold, Daniel Boone's stag horned thing, and Jim
• 4:30
  Speaker 1: Bowie's actual Mexican general slaying steel. I'm thinking about pairing
• 4:38
  Speaker 1: it with uh my black powder six shooter. That would
• 4:43
  Speaker 1: sweeten the pot, which was gifted to me by the
• 4:47
  Speaker 1: California Rifle and Pistol Association.
• 4:52
  Speaker 5: What are those people that uh reenact stuff called LARPs? Yeah,
• 4:56
  Speaker 5: LARPs with your still on net that they're blade they
• 5:02
  Speaker 5: could really.
• 5:05
  Speaker 6: That reminds me of Clay's illustration. Maybe he could, you know,
• 5:10
  Speaker 6: should read.
• 5:11
  Speaker 1: That in the auction that what else is coming up
• 5:15
  Speaker 1: in there? We haven't we haven't picked our dates yet,
• 5:17
  Speaker 1: but we got like other good stuff.
• 5:19
  Speaker 4: You well, I know, like wyoming b h as uh
• 5:24
  Speaker 4: bringing together some folks to provide like a real Wyoming
• 5:28
  Speaker 4: adventure experience for the auction. For the auction house oddities,
• 5:35
  Speaker 4: we typically provide some experiences which schedule wise, we got
• 5:41
  Speaker 4: to come together on and figure that out sooner rather
• 5:43
  Speaker 4: than later. What we can do so we don't get
• 5:45
  Speaker 4: crazy overextended.
• 5:48
  Speaker 1: We're gonna put some of these furs behind.
• 5:50
  Speaker 3: Me in it.
• 5:50
  Speaker 2: We have an f HF chess rig that's fur lined.
• 5:53
  Speaker 2: For the outer is a muskrat, which I think we
• 5:57
  Speaker 2: we we might have talked about that being in the
• 5:59
  Speaker 2: last one, but just one thing led to another and
• 6:02
  Speaker 2: it's in this one.
• 6:03
  Speaker 1: So ye, lots of good stuff coming up. Oh we
• 6:08
  Speaker 1: told you has like in your crin in your like
• 6:11
  Speaker 1: little deal? Has have we already released the Jeff Foxworthy?
• 6:14
  Speaker 1: Is Jeff Foxworthy interview already gone up? When these people
• 6:17
  Speaker 1: are listening to this? Now? You know what Jeff Foxworth
• 6:21
  Speaker 1: he told me before we start recording. That's of interest. Well,
• 6:25
  Speaker 1: number of things that I don't want to share, but
• 6:29
  Speaker 1: one thing he told me is I was making He
• 6:32
  Speaker 1: made me a coffee and I said, do you got
• 6:35
  Speaker 1: any milk or anything? And he doesn't And he said,
• 6:38
  Speaker 1: you know what, Because I liked the hunt a lot.
• 6:42
  Speaker 1: I forced myself to learn to like black coffee really,
• 6:49
  Speaker 1: because he says, you always wind up somewhere and there's
• 6:51
  Speaker 1: like some coffee, but of course there's no cream or milk,
• 6:54
  Speaker 1: and that's how he always drank it milk sugar trained himself.
• 7:00
  Speaker 4: Yeah, God almighty, think of the time we would get
• 7:03
  Speaker 4: back in our lives from meat eater shoots if we
• 7:05
  Speaker 4: don't have the half and a half.
• 7:07
  Speaker 1: Conversace pressure that would come off whoever shopped. Oh yeah,
• 7:11
  Speaker 1: to be like no, no, no, get what you think is
• 7:14
  Speaker 1: a lot and then double it. Yeah, especially if Clay,
• 7:17
  Speaker 1: because Clay just drinks it, Yeah, like drinks glasses of it.
• 7:21
  Speaker 2: Clay Clay definitely does a glass of half and half
• 7:25
  Speaker 2: and splash of coffee.
• 7:27
  Speaker 3: Yeah.
• 7:27
  Speaker 1: So he he flat out trained him, which I'm thinking
• 7:31
  Speaker 1: about doing, as I say here drinking my cream and coffee.
• 7:34
  Speaker 1: I'm thinking about quitting. I mean, I quit alcohol, I
• 7:37
  Speaker 1: can quit cream.
• 7:39
  Speaker 2: I tried doing it for a while because uh, Evan
• 7:43
  Speaker 2: Hayfer kind of shamed us that one time on that shoe. Yeah,
• 7:47
  Speaker 2: and I was like, well, no, I don't care, but
• 7:48
  Speaker 2: I was like, I'll try it. I just like it
• 7:51
  Speaker 2: better with cream.
• 7:52
  Speaker 1: But it's it's a vulnerability, dude. When I think about
• 7:56
  Speaker 1: the end of the world, the world ending, all humans dying,
• 7:59
  Speaker 1: you can be able to find coffee. Yeah, you're gonna
• 8:04
  Speaker 1: run out of cream.
• 8:05
  Speaker 4: I met a fella at the Western Hunt Expo Cafe Mule,
• 8:09
  Speaker 4: a super nice dude. He gives away coffee and the
• 8:14
  Speaker 4: boys he foothills off the back of some rescue mules.
• 8:17
  Speaker 4: I know this guy, Yeah, just for other folks hiking
• 8:21
  Speaker 4: around out there. But then he's got a coffee company
• 8:24
  Speaker 4: by the same name. He's another retired Uh he's former
• 8:29
  Speaker 4: military special forces dude.
• 8:30
  Speaker 1: Yeah, so you met him. Yeah, he's a nice guy.
• 8:34
  Speaker 4: Yeah, really nice guy. But he's like, yeah, do you
• 8:36
  Speaker 4: want to a cup of coffee? I was like, yeah,
• 8:38
  Speaker 4: it'd be great, and he's like half and a half.
• 8:40
  Speaker 1: I was like, no, try try to shame you.
• 8:43
  Speaker 4: No, I asked too. I was like, like, because he
• 8:46
  Speaker 4: obviously had it sitting out for everybody, and he's like,
• 8:49
  Speaker 4: I don't care.
• 8:51
  Speaker 3: Okay.
• 8:52
  Speaker 1: Yeah. If you're a fan of God's Country Podcast and
• 8:59
  Speaker 1: you're listening, if you're listening right now, you can go,
• 9:01
  Speaker 1: uh listen to luke Holm's episode of God's Country Podcast
• 9:05
  Speaker 1: with Dan to read isbel that's live right now. Go
• 9:08
  Speaker 1: check that out tomorrow, dude, you if you want to know,
• 9:15
  Speaker 1: like an ongoing fight I have with credits this God,
• 9:21
  Speaker 1: good lord, Okay times never mind.
• 9:29
  Speaker 2: Me mean tomorrow at the time of this record, like, yes,
• 9:32
  Speaker 2: when people are listening to.
• 9:34
  Speaker 1: This, if you well know, if they're listening to this
• 9:36
  Speaker 1: right now, like if they're there's a lot of moving
• 9:42
  Speaker 1: parts at this company. Oh my god. Well no, it's
• 9:44
  Speaker 1: just this is just this is the way.
• 9:46
  Speaker 2: If you're listening to this within minutes of it dropping,
• 9:49
  Speaker 2: you can.
• 9:49
  Speaker 1: See why they ever came out with Live News.
• 9:53
  Speaker 6: M m hmmm.
• 9:56
  Speaker 2: They're like, we just can't handle the uh.
• 10:00
  Speaker 3: People.
• 10:02
  Speaker 6: Well, it's just that today this is airing on a Monday,
• 10:06
  Speaker 6: and God's Country airs on Tuesday. And when this is out,
• 10:12
  Speaker 6: the Luke Combs episode is on. God's Country is slated
• 10:15
  Speaker 6: to come out the day after Tuesday.
• 10:18
  Speaker 1: Speaking of Live too, we're going back out on the
• 10:19
  Speaker 1: road for me Eater Live starting.
• 10:25
  Speaker 2: April twenty third.
• 10:26
  Speaker 1: This is a soft announcement, right.
• 10:28
  Speaker 4: Yeah, I don't know if we're allowed to talk about it.
• 10:29
  Speaker 2: We are.
• 10:32
  Speaker 1: We're doing ten shows coming up this spring. And you
• 10:36
  Speaker 1: know what I just did. I just lined up turkey
• 10:38
  Speaker 1: hunt for one of them mornings, really, and I said,
• 10:41
  Speaker 1: now there's gonna be other people wanting to get in
• 10:42
  Speaker 1: on this turkey hunt. I'll start actually talking to Dave Smith.
• 10:47
  Speaker 1: I'm like, there's other people are gonna want getting in
• 10:48
  Speaker 1: on this turkey hunt. He says, I'm already shutting the door.
• 10:50
  Speaker 1: But I'm happy to help him. I'm happy to get
• 10:52
  Speaker 1: him in the right direction. But we're gonna have to
• 10:55
  Speaker 1: spread people out. Everybody on that bus is going on
• 10:58
  Speaker 1: behind turkeys the day off. So listen, Dave, you better start.
• 11:02
  Speaker 1: You start working the phone and get more spots lined.
• 11:07
  Speaker 1: April twenty third.
• 11:08
  Speaker 6: Where in Mesa, Arizona. Okay, that's the first spot.
• 11:14
  Speaker 1: Then San Diego, Okay, then Anaheim, than Anaheim, which is
• 11:20
  Speaker 1: kind of like it's like Disneyland.
• 11:23
  Speaker 4: It's like five blocks away from Disneyland.
• 11:24
  Speaker 3: Steve fest me, I already looked.
• 11:27
  Speaker 1: Then Sacramento like Disney lamb.
• 11:30
  Speaker 6: Oh hell yeah, man, oh, he's probably when you're hunting,
• 11:33
  Speaker 6: like he's gonna probably go to That was.
• 11:35
  Speaker 1: One of the take of my kids. There is one
• 11:36
  Speaker 1: of the worst things I ever did.
• 11:37
  Speaker 2: Oh, it's it's awful.
• 11:38
  Speaker 3: I love it.
• 11:40
  Speaker 1: The funniest thing that came off is we went there
• 11:41
  Speaker 1: and we went to Lego Land, and uh so my
• 11:45
  Speaker 1: kid like he liked Lego Lamb. And then one day
• 11:47
  Speaker 1: I had a leg of lamb. If I told the story, no,
• 11:50
  Speaker 1: we're eating legal lamb. Someone gave me a leg of lamb.
• 11:53
  Speaker 1: So the whole time we're eating dinner like Lego lamb,
• 11:55
  Speaker 1: legal lamb, Lego Lamb. After a while, my little boy
• 11:57
  Speaker 1: he was quite bit. He's like three years younger and
• 11:58
  Speaker 1: he is now five and after so what's going on
• 12:03
  Speaker 1: with Lego Land? We're going back to no leg of Lamb,
• 12:11
  Speaker 1: no Lego Land. Uh then what happens Phil Sacramento in
• 12:18
  Speaker 1: Salt Lake City, Sacramento. We gotta get Greg Fonce rolled
• 12:23
  Speaker 1: into that. Keep going.
• 12:26
  Speaker 4: It's after Salt Lake Boise, Missoula.
• 12:29
  Speaker 1: Oh that's gonna be fun because you know what the
• 12:32
  Speaker 1: Missoula show we're doing at the Wilma and my old
• 12:35
  Speaker 1: girlfriend I used to almost like half live in the Wilma.
• 12:40
  Speaker 1: My old girlfriend lived in the Wilma. Back then, they
• 12:42
  Speaker 1: didn't have an elevator. They didn't have an elevator. You
• 12:44
  Speaker 1: had to wake up a guy named Scoot and Newton
• 12:48
  Speaker 1: there was the elevator, was that you couldn't operate the
• 12:50
  Speaker 1: elevator if you wanted to get to your apartment. It
• 12:53
  Speaker 1: doesn't matter what time. You'd be coming home with a
• 12:55
  Speaker 1: bar two in the morning, scoot and Newton would like
• 12:58
  Speaker 1: sleep on his car. He lived in his little apartment
• 13:00
  Speaker 1: for free on the term that he ran the elevator,
• 13:04
  Speaker 1: and he'd always be in there at a pair of
• 13:06
  Speaker 1: Chuck Taylor sleeping on the couch and he'd be like,
• 13:09
  Speaker 1: let's go Newton. He'd jump up and then worked out
• 13:13
  Speaker 1: like you couldn't operate the own elevator. And what's funny
• 13:15
  Speaker 1: is the hydraulics were bad in that elevator, so when
• 13:17
  Speaker 1: you stopped it, it would sink. And Newton was so
• 13:22
  Speaker 1: good you could tell that no matter when he woke
• 13:24
  Speaker 1: them up. He'd like he knew the drop, so he'd
• 13:29
  Speaker 1: overshoot the room, throw the lever and that sucker, settle
• 13:32
  Speaker 1: back down. And you can tell me he'd like to
• 13:34
  Speaker 1: land it as flushed as he could possibly land it,
• 13:36
  Speaker 1: you know, So you'd be riding up, he start really
• 13:38
  Speaker 1: paying attention. Drop down, he like level. But then they
• 13:45
  Speaker 1: put in a regular elevator, so that's gonna be fun.
• 13:47
  Speaker 1: So I'm like very familiar with that with that building.
• 13:52
  Speaker 1: And what's that Bob Dylan tune Tangled Up in Blue
• 13:56
  Speaker 1: where he talks about inside this building the heat pipes
• 13:59
  Speaker 1: just cough? Does that Tangle Up in Blue?
• 14:02
  Speaker 3: I don't know you're asking.
• 14:03
  Speaker 1: I don't think it's Infinity Goes Up on Trial? What's
• 14:06
  Speaker 1: that song Inside the mus come on? Well, look on
• 14:11
  Speaker 1: the internet, look it up.
• 14:14
  Speaker 4: It's so funny though, because like Dylan's thing from his
• 14:18
  Speaker 4: critics is like, oh, he just throws out random an
• 14:21
  Speaker 4: non connected strings of lyrics, and that's what you're trying
• 14:26
  Speaker 4: to get us to Like which song was it for
• 14:29
  Speaker 4: the random lyric?
• 14:30
  Speaker 1: You're like, wow, yeah, because you can't say it was
• 14:33
  Speaker 1: about right, Yeah, inside the Museum. Infinity Goes Up on
• 14:39
  Speaker 1: Trial is also in that song. And the heat pipes
• 14:43
  Speaker 1: just cough. Anyways, you want to talk about some coffee
• 14:46
  Speaker 1: heat pipes the Wilma it's fancy.
• 14:50
  Speaker 3: Now.
• 14:51
  Speaker 1: Then what happens phil Spokane, Washington on the lineup? Turkey
• 14:55
  Speaker 1: Hunt there, I can tell you that.
• 14:56
  Speaker 5: And then Portland, Oregon, and then Takoma to come as
• 15:00
  Speaker 5: the last stop.
• 15:04
  Speaker 1: Over in Fill's Neck of the Woods.
• 15:05
  Speaker 2: That's right West Coast, Best Coast, baby, did.
• 15:08
  Speaker 4: You ever see it? I think it's in the Wilma
• 15:10
  Speaker 4: somewhere now. But when they had their there's a real
• 15:14
  Speaker 4: fancy hotel that, like during our time, was not really operating.
• 15:19
  Speaker 4: Then they kind of got it back up and they
• 15:20
  Speaker 4: got some fancy restaurants in there. That was like down
• 15:25
  Speaker 4: the block, one block from the Wilma, and then I
• 15:29
  Speaker 4: think above the Wilma there were hotel rooms for rent originally.
• 15:35
  Speaker 4: But a big draw was fishing in the Clark Fork
• 15:38
  Speaker 4: right there, and there's pictures of people who you know,
• 15:44
  Speaker 4: stop on the railroad, come down to the Wilma and
• 15:46
  Speaker 4: then fish in the Clark Fork and just really giant giant.
• 15:51
  Speaker 1: Trout probably bull trout back then too, bull.
• 15:53
  Speaker 4: Trout and huge cutthrow too.
• 15:55
  Speaker 1: I would think, yeah, dude, we used to go, oh man,
• 15:59
  Speaker 1: I got something Missoula stories.
• 16:00
  Speaker 4: The Florence maybe Florence.
• 16:03
  Speaker 1: Yeah. We used to go in tube down that river,
• 16:07
  Speaker 1: get out, like put in tube down, get out on Higgins,
• 16:12
  Speaker 1: go up and get an ice cream. I remember one
• 16:13
  Speaker 1: time laughing because we're coming back down. You can still
• 16:15
  Speaker 1: see our wet footprints coming up the sidewalk and got
• 16:17
  Speaker 1: out of the thing, and me my buddy one time
• 16:20
  Speaker 1: went and spotted a big old hole in the ice
• 16:22
  Speaker 1: underneath the bridge on Higgins and found all these comatose
• 16:25
  Speaker 1: crayfish and as soon as they warmed up, like instantly
• 16:30
  Speaker 1: back to activity, and we cooked them up. But then
• 16:33
  Speaker 1: took one crayfish and uh, it's gonna sound mean, but
• 16:37
  Speaker 1: they regenerate their claws. And my roommate had a tank
• 16:40
  Speaker 1: with one little crazy little frog and some kind of
• 16:43
  Speaker 1: African white frog or something like a little teeny weird
• 16:45
  Speaker 1: little frog that he liked a lot, so he dismembered that. Well,
• 16:49
  Speaker 1: we took the crayfish claws off and let him go
• 16:53
  Speaker 1: in the aquarium, and that some bitch eventually regenerates the
• 16:56
  Speaker 1: teensiest little claw. And my buddy comes home one day
• 16:59
  Speaker 1: night fish is sitting on the bottom holding that dead frog.
• 17:06
  Speaker 6: Oh quick note on Bob Dylan. The inside the Museum's
• 17:09
  Speaker 6: infinity goes up on trial. That is re rivisions of Joanna.
• 17:13
  Speaker 6: That's the song.
• 17:14
  Speaker 1: So it's the heat pipes. Then it's a great tune. Anyway,
• 17:18
  Speaker 1: We used to sit in that place listening to that
• 17:21
  Speaker 1: on vinyl while the heat pipe's cough which always sticks
• 17:24
  Speaker 1: to my mind. Shouldn't be talking about that because that
• 17:29
  Speaker 1: wasn't my wife. Uh, live here is gonna be great.
• 17:37
  Speaker 1: Cal's gonna be there for a bunch of them. He's
• 17:39
  Speaker 1: got some stuff he can't do, but he's got some
• 17:40
  Speaker 1: dates he can't do. Yine, He's gonna be there for
• 17:42
  Speaker 1: a bunch of them. Spencer's gonna be there for a
• 17:43
  Speaker 1: bunch of them. We're gonna have a trivia component or
• 17:47
  Speaker 1: even though it seems to be very unpopular, but people
• 17:49
  Speaker 1: have to trust this that there's gonna be the survey
• 17:53
  Speaker 1: show that everyone that people just generally hated the survey show.
• 17:56
  Speaker 6: Right, most people did not seem to like it. But again,
• 18:00
  Speaker 6: the most vocal folks on the internet are the haters.
• 18:04
  Speaker 1: So and in my house, certainly in the morning, like
• 18:09
  Speaker 1: people aren't raising their voice to like talk about how
• 18:13
  Speaker 1: much they liked breakfast.
• 18:15
  Speaker 4: Survey what's survey shows or or you're saying the survey shows.
• 18:19
  Speaker 1: We did a survey so so Spencer tested out recently
• 18:23
  Speaker 1: instead of trivia, he tested out a survey show where
• 18:25
  Speaker 1: you survey a bunch of people, then ask people like,
• 18:28
  Speaker 1: let's say you did like what percent of blank? What
• 18:31
  Speaker 1: percent of blank population believes in Bigfoot and you got
• 18:33
  Speaker 1: a guess. I told him. The problem with the survey
• 18:36
  Speaker 1: show was that you need to have a type more
• 18:38
  Speaker 1: tightly defined demographic that you're surveying. H So at the
• 18:44
  Speaker 1: live shows, we'll be able to do the survey game
• 18:47
  Speaker 1: with audience involvement, where we're going to survey, seek, survey
• 18:51
  Speaker 1: the audience and then quiz people about basically, quiz people
• 18:57
  Speaker 1: about themselves. What percentage of people in the room tonight
• 19:01
  Speaker 1: believe in Bigfoot?
• 19:02
  Speaker 4: More importantly the person sitting next to him, Right, Yeah,
• 19:05
  Speaker 4: that's great.
• 19:05
  Speaker 2: So that's funny.
• 19:07
  Speaker 1: We're figuring out out it'll it'll be a right.
• 19:09
  Speaker 4: Did you do the version where you gotta bet you
• 19:11
  Speaker 4: got points and then you gotta bet those points, wager
• 19:14
  Speaker 4: those points on how certain you were of your answer?
• 19:18
  Speaker 1: No, if you got an ID She talked Spencer because
• 19:20
  Speaker 1: I still don't understand how he scored it, and that
• 19:22
  Speaker 1: seemed to be the main problem is.
• 19:25
  Speaker 5: Yeah, it was arbitrary number, like.
• 19:28
  Speaker 1: It was like, if you're five blow, you get four points.
• 19:30
  Speaker 1: If you're four below you get three was the.
• 19:34
  Speaker 2: Answer, you would get less point?
• 19:36
  Speaker 1: Like you know, he needs to think through it.
• 19:38
  Speaker 5: Okay, one.
• 19:39
  Speaker 3: So that system.
• 19:42
  Speaker 1: Well, that was the weirdest thing about it is it
• 19:44
  Speaker 1: wound up being that the better you are at trivia,
• 19:46
  Speaker 1: the worse you are. The better you are at trivia,
• 19:51
  Speaker 1: the worst you are at the survey show, because what
• 19:52
  Speaker 1: happens in the survey show is when you asked me
• 19:54
  Speaker 1: a survey question, I'm just gonna tell you what I like,
• 19:57
  Speaker 1: I'm like, well, I don't, so I'm gonna put that
• 20:00
  Speaker 1: no one does. And Krinn was more like thinking about
• 20:04
  Speaker 1: what people think and not thinking about not bringing her
• 20:07
  Speaker 1: own baggage into it. Like you'd be like, have you
• 20:09
  Speaker 1: what percentage of people have inherited a gun?
• 20:11
  Speaker 3: Right?
• 20:11
  Speaker 1: And you're like, oh, the shop, I've heard all kinds
• 20:13
  Speaker 1: of guns. Oh everybody.
• 20:15
  Speaker 5: My dad sent me the deafine member. We had a
• 20:18
  Speaker 5: question about inherit, you know, like, can you inherit someone
• 20:22
  Speaker 5: something if someone's still alive? Was that you know you can?
• 20:27
  Speaker 5: You can't by a definition? Yeah, he wanted you to
• 20:30
  Speaker 5: know that.
• 20:31
  Speaker 1: Uh, thank you, mister Henderson, thanks for clearing that up.
• 20:38
  Speaker 1: This is you know, I can believe this, This is
• 20:39
  Speaker 1: this is dead true. I had a guy come up
• 20:41
  Speaker 1: to me in Portland. We were at the Portland Live,
• 20:44
  Speaker 1: the Sportsman show Pacific what's it called Pacific Northwest, Yeah,
• 20:48
  Speaker 1: something like that show. The dude comes up to me
• 20:52
  Speaker 1: and he says he's a trial he's explains he's a
• 20:54
  Speaker 1: trial lawyer.
• 20:55
  Speaker 3: Mm hmm.
• 20:56
  Speaker 1: You're gonna think I'm lying. This is the truth?
• 20:58
  Speaker 2: Oh? Wait?
• 20:58
  Speaker 6: Does has Jesse heard the background of the bean saying?
• 21:03
  Speaker 1: No? But there's a saying I made up that's really
• 21:06
  Speaker 1: getting a lot of traction. It is the saying, is
• 21:10
  Speaker 1: this a fresh set of eyes will always find more beans?
• 21:14
  Speaker 1: It alludes to pick and pole beans, right, you know
• 21:17
  Speaker 1: what I'm saying. Sure, the trial lawyer comes up to
• 21:21
  Speaker 1: me and now he didn't tell me what side of
• 21:24
  Speaker 1: it he's on, but he said, I'm involved in a
• 21:28
  Speaker 1: mountain lion poaching case. He didn't tell me, he didn't
• 21:32
  Speaker 1: tell you, presumably, I don't know. Is he's maybe defending
• 21:35
  Speaker 1: the mountain lion poacher. I don't know.
• 21:36
  Speaker 4: It'd be hilarious if he was the poacher.
• 21:41
  Speaker 1: I don't think so. But the way I did get
• 21:43
  Speaker 1: out of the story that that wasn't the case. Anyways,
• 21:45
  Speaker 1: he's involved in a mountain lion poaching case. And he
• 21:49
  Speaker 1: said during jury questioning when he's talking to his jury pool.
• 21:53
  Speaker 1: He did not want to with the other attorney involved.
• 21:57
  Speaker 1: He did not want to introduce the idea that he's
• 22:01
  Speaker 1: interested in who in this room hunts and who in
• 22:04
  Speaker 1: this room might be familiar with certain hunting discussions and conversations.
• 22:10
  Speaker 1: He asked the jury pool, are you familiar with the
• 22:13
  Speaker 1: saying a fresh set of eyes finds more beans? Six
• 22:18
  Speaker 1: people raised their hand. That's a sneaky way, And he said,
• 22:23
  Speaker 1: and then I had my hunters. Now what he didn't
• 22:25
  Speaker 1: tell me is did he want them out of the
• 22:26
  Speaker 1: room or in the room. He didn't give me any detail.
• 22:30
  Speaker 1: Was he trying to get him out or keep them in?
• 22:32
  Speaker 1: But he said he didn't want to introduce that, and
• 22:34
  Speaker 1: he didn't want to introduce his thinking.
• 22:37
  Speaker 6: Thanks to those six individuals for.
• 22:39
  Speaker 1: Fresh set of eyes? Are you saying a fresh set
• 22:41
  Speaker 1: eyes finds more beans?
• 22:43
  Speaker 2: That's that's sneaky?
• 22:46
  Speaker 4: Is it's also pretty interesting that this is going to trial. Yeah,
• 22:51
  Speaker 4: it makes you really wonder what type of case this is?
• 22:55
  Speaker 4: How egregious.
• 22:56
  Speaker 1: I feel like he was trying to get rid of people.
• 22:59
  Speaker 1: Maybe I don't know, was he trying to get him
• 23:01
  Speaker 1: in or get him out? I don't even know what
• 23:02
  Speaker 1: side he was on. Here's what it cal's going. Oh no,
• 23:07
  Speaker 1: And a radiologist said this, here's what radiologist said. He's
• 23:10
  Speaker 1: been using it a lot in the medical field. Remember
• 23:13
  Speaker 1: I said that would have implications for finance. Turns out
• 23:18
  Speaker 1: has implications for medicine. A radiologist rites, in the first
• 23:21
  Speaker 1: time I tried your proverb was on our breast imager.
• 23:28
  Speaker 1: When I was in high school. I got a buddy
• 23:30
  Speaker 1: that saw a sign for a breast imager and thought
• 23:32
  Speaker 1: it was a breast imaginer. I'm not joking.
• 23:40
  Speaker 4: I'm laughing not because of that, but because you think
• 23:45
  Speaker 4: that you're saying you're made up saying has implications in
• 23:50
  Speaker 4: the field of medicine.
• 23:51
  Speaker 1: Oh no, No, implications could be applied in the field of medicine. Yeah, applications,
• 23:57
  Speaker 1: applications and applications and radiology. Radiologist says. The first time
• 24:04
  Speaker 1: I tried your proverb was on our breast imager. We
• 24:07
  Speaker 1: were discussing an upcoming difficult breast ultrasound guided biopsy. You
• 24:12
  Speaker 1: following that we are having trouble with matching the MRI
• 24:17
  Speaker 1: findings with what the ultrasound was showing us. She told me,
• 24:24
  Speaker 1: this is his colleague that she would repeat the ultrasound
• 24:28
  Speaker 1: prior to biopsy, that perhaps she could find what I
• 24:32
  Speaker 1: and the technologist couldn't find on the earlier study. I stated, Oh, yeah,
• 24:40
  Speaker 1: that's a good idea. You know what they say, a
• 24:42
  Speaker 1: fresh set of eyes always finds more pole beans. And
• 24:47
  Speaker 1: she replied without pause, right.
• 25:00
  Speaker 6: At one of our poll beeing shirts.
• 25:11
  Speaker 1: Now this is this next bit we're gonna talk about,
• 25:13
  Speaker 1: dedicated to caw because we're gonna return to Cal's favorite subject,
• 25:21
  Speaker 1: canceling canceling Stellar.
• 25:26
  Speaker 4: Yeah, this is greatly abbreviated.
• 25:28
  Speaker 1: As we've reported widely, they're trying to cancel our our
• 25:32
  Speaker 1: Stellar who named who was one of those old timey
• 25:35
  Speaker 1: naturalists who had a tendency to name everything after himself.
• 25:40
  Speaker 1: So he's like, hey, there's a sea lion, sea line.
• 25:43
  Speaker 1: I don't call that Stellar's sea lion. Oh look at
• 25:45
  Speaker 1: that cool looking jay. I'm gonna call that Stellar's j
• 25:49
  Speaker 1: And now the Ornithological Society's trying to take anyone, any older,
• 25:59
  Speaker 1: any old white dude who put his who has a
• 26:01
  Speaker 1: name attached. They're trying to scrub them out of the
• 26:04
  Speaker 1: naming convention. And the guy wrote in to invite us
• 26:08
  Speaker 1: to consider what an interesting fella Stellar was. In light
• 26:14
  Speaker 1: of his impending elimination from the historic record, Stellar named
• 26:25
  Speaker 1: a sea cow after himself, which is now extinct. In
• 26:29
  Speaker 1: his The Beasts of the Sea by George Wilhelm Steller,
• 26:34
  Speaker 1: he talks about a fun little joke they would play
• 26:38
  Speaker 1: if they're cutting up doing explorations on a Stellar sea cow.
• 26:47
  Speaker 1: He says, if only a very slight aperture should be
• 26:49
  Speaker 1: made with the point of a knife, the liquid excrement
• 26:52
  Speaker 1: a ridiculous thing to behold, would squirt out violently, like
• 26:56
  Speaker 1: blood from a ruptured vein, and not infrequently the face
• 27:00
  Speaker 1: of the spectator would be drenched by this springing fountain.
• 27:04
  Speaker 1: Whenever someone opened a canal upon his neighbor opposite for
• 27:09
  Speaker 1: a joke and describing the phallus and describing the penis
• 27:18
  Speaker 1: of an animal, says, the penis of the male is
• 27:22
  Speaker 1: thirty two inches long, and with it sheath is bound
• 27:25
  Speaker 1: firmly in front of the abdomen and reaches clear to
• 27:28
  Speaker 1: the navel. In a word, it is very of course,
• 27:31
  Speaker 1: it is very coarse and obscene to look upon, very
• 27:35
  Speaker 1: much like that of a horse, and ends with the
• 27:38
  Speaker 1: same sort of a gland only larger, just trying to
• 27:44
  Speaker 1: bring him to life.
• 27:46
  Speaker 6: He seems like a very interesting individual, German born nationalist,
• 27:50
  Speaker 6: first European to Alaska.
• 27:53
  Speaker 1: Who took great interest in Native peoples in native life ways,
• 27:56
  Speaker 1: and went out of his way to record those with
• 27:58
  Speaker 1: respect and admiration. Brody, you ready to do your squirrel report? Yeah,
• 28:03
  Speaker 1: don't lose hope, Jesse, We're gonna get.
• 28:06
  Speaker 3: I've been here before.
• 28:10
  Speaker 5: This isn't actually new news, but it's it's new to us.
• 28:15
  Speaker 5: I'm surprised that we didn't hear about this earlier. So
• 28:20
  Speaker 5: there's a black phase of gray squirrels, eastern gray squirrels,
• 28:23
  Speaker 5: which most people have seen, right, like you guys have
• 28:26
  Speaker 5: all seen them. And I think the conventional thinking for
• 28:30
  Speaker 5: a long time was that those were just melanistic squirrels,
• 28:34
  Speaker 5: you know, just a color phase.
• 28:36
  Speaker 1: Right, yeah, like like did I have often told people,
• 28:40
  Speaker 1: have always told people that a gray squirrel will throw
• 28:44
  Speaker 1: a black squirrel offspring, right. And I've noticed that just
• 28:50
  Speaker 1: growing up in our yard. I've noticed that you'd like,
• 28:52
  Speaker 1: there'd be years one you had mostly grays, mostly Eastern grays,
• 28:57
  Speaker 1: and then it would be predominantly black phase grays. And
• 29:02
  Speaker 1: I've always watched that. M hm, you know, come and go.
• 29:06
  Speaker 1: It's very anecdotal, but yeah, like there was like this
• 29:08
  Speaker 1: shift in and out, in and out.
• 29:10
  Speaker 5: Yeah, and you'd see I mean, we would have some
• 29:12
  Speaker 5: areas where there's none and then some areas where there's
• 29:16
  Speaker 5: like it was common to see them black.
• 29:18
  Speaker 1: You might shoot a limit of five and it would
• 29:20
  Speaker 1: be like you wouldn't really think that much of it
• 29:22
  Speaker 1: if you shot five black phase gray squirrels.
• 29:24
  Speaker 3: Yep, exactly.
• 29:25
  Speaker 2: You guys had more black face squirrels up north there, yeah,
• 29:29
  Speaker 2: than we had.
• 29:29
  Speaker 5: Yeah, but here's the thing. We also have more fox
• 29:32
  Speaker 5: squirrels than you had.
• 29:33
  Speaker 1: Down in the mountain, and we had always had a mix.
• 29:36
  Speaker 5: Yeah. And it turns out that the fox squirrel comes
• 29:40
  Speaker 5: into play for why there are black face eastern gray squirrels.
• 29:47
  Speaker 5: This is a study that came out like four years ago,
• 29:52
  Speaker 5: and and I'll just start reading here. Despite differences in coloring,
• 29:57
  Speaker 5: eastern gray squirrels and so called bla squirrels are actually
• 30:01
  Speaker 5: members of the same species, which kind of goes with
• 30:04
  Speaker 5: what we were saying. But they owe their distinctive appearance
• 30:09
  Speaker 5: to interbreeding between gray and fox squirrels. The fox squirrels
• 30:13
  Speaker 5: carry a faulty pigment gene known to give some members
• 30:17
  Speaker 5: of the predominantly reddish brown species, which fox squirrels gives
• 30:23
  Speaker 5: them a darker fur. And this gene variant passed from
• 30:27
  Speaker 5: fox squirrels to gray squirrels I via mating. So that's
• 30:30
  Speaker 5: kind of surprising. I don't think you know, I've never
• 30:33
  Speaker 5: heard that.
• 30:33
  Speaker 1: Yeah, this came up because we're working on a sportsman's atlas, Yeah,
• 30:39
  Speaker 1: which would be like one hundred places around the country
• 30:44
  Speaker 1: that every hundred anglers should know about. Ye, And it's
• 30:48
  Speaker 1: all just kind of maps and like specific weird spots
• 30:51
  Speaker 1: and maps and like every mammoth mass, every known mammoth
• 30:56
  Speaker 1: masst on kill site, World record bass.
• 31:01
  Speaker 5: The weird story of Oneida traps.
• 31:03
  Speaker 1: Yeah, this weird, kind of crazy sex colonies used to
• 31:06
  Speaker 1: make traps. And then we're doing a thing about distribution
• 31:11
  Speaker 1: of pre squirrel distribution.
• 31:14
  Speaker 5: Yeah, like this what this art, this article is not
• 31:20
  Speaker 5: saying that these these are like hybrid squirrels though. It's
• 31:24
  Speaker 5: just a gene that gets passed into the gray squirrel
• 31:27
  Speaker 5: population which then pops up.
• 31:30
  Speaker 1: Now and then.
• 31:34
  Speaker 5: Something I don't agree with in this article is I
• 31:36
  Speaker 5: don't agree with any of this according to mental floss is.
• 31:39
  Speaker 5: I don't know what mental flosses must be some probably
• 31:42
  Speaker 5: like a publication, yeah, name like.
• 31:46
  Speaker 1: Floss is your brain out.
• 31:47
  Speaker 5: Black squirrels are black Eastern black gray squirrels are relatively
• 31:52
  Speaker 5: relatively rare, constituting just one in ten thousand.
• 31:56
  Speaker 1: Oh bullshit, that's not something different. I don't believe any
• 31:58
  Speaker 1: of this anymore. I wish you would need not done. No,
• 32:00
  Speaker 1: because they have about that entire report.
• 32:03
  Speaker 5: No, the part of it is this like DNA study
• 32:08
  Speaker 5: that they did and they identified this gene.
• 32:10
  Speaker 2: That's like, like it's real like that.
• 32:13
  Speaker 1: You better do a little more work on that. Brodie.
• 32:15
  Speaker 5: I'm just repeating the science, Steve, just repeating the science.
• 32:19
  Speaker 2: I remember I when I was in high school, we
• 32:21
  Speaker 2: went up to Salamanca, New York. That was New York's
• 32:25
  Speaker 2: right there on the border I think Turkey Young and
• 32:29
  Speaker 2: every squirrel we saw it there was black.
• 32:31
  Speaker 1: Right right in ten thousand.
• 32:33
  Speaker 4: Well, I mean it's that's the that's the problem with science,
• 32:37
  Speaker 4: the inconvenience of science. If they're actually if they're not
• 32:40
  Speaker 4: looking for the visible trade, they're trying to find the
• 32:43
  Speaker 4: genetic trade. It's not gonna necessarily jive with what you have.
• 32:47
  Speaker 4: I was just I had learned a bunch about stone
• 32:50
  Speaker 4: sheep and fan and sheep. What a bunch of bullshit
• 32:52
  Speaker 4: that is?
• 32:53
  Speaker 1: Oh? Really?
• 32:54
  Speaker 3: Yeah?
• 32:55
  Speaker 4: They're like, well, how dark is the sheep?
• 32:58
  Speaker 3: Right?
• 32:58
  Speaker 4: It's like trying to find a black hair on a
• 33:00
  Speaker 4: white sheep and then calling it a fan in sheep.
• 33:02
  Speaker 4: I got you, I mean, boy, glad we got that
• 33:07
  Speaker 4: taken care of science team.
• 33:09
  Speaker 3: No, I got you.
• 33:10
  Speaker 4: Yeah.
• 33:14
  Speaker 1: Cal's gonna talk about something that I only found out
• 33:16
  Speaker 1: about yesterday. But first I want to talk about this.
• 33:18
  Speaker 1: You know, I don't know. I don't know how many
• 33:20
  Speaker 1: people out there actually listened, like, actually listened in the audience.
• 33:24
  Speaker 1: Raise your hand. No, in this room, raise your hand
• 33:26
  Speaker 1: if you actually listened to Tucker Carlson's Vladimir Putin interview. Okay,
• 33:34
  Speaker 1: if you haven't, you're not allowed to comment on anything.
• 33:39
  Speaker 1: I listened to the whole thing to the bitter end.
• 33:41
  Speaker 2: Me too.
• 33:43
  Speaker 1: The way it's been reported on in the news is
• 33:45
  Speaker 1: so insanely inaccurate. Yes, but one thing Putin left off
• 33:51
  Speaker 1: is this in Ukraine, there's this article that half a
• 33:57
  Speaker 1: finger to sent us these archaeologists working in Ukraine. There
• 34:01
  Speaker 1: was this nomadic group called the Scythians. Nomad they were
• 34:05
  Speaker 1: like nomadic hunter gathers, and there's reference like their enemies
• 34:10
  Speaker 1: would reference it, like watch out for the Scythians. They
• 34:13
  Speaker 1: will make stuff out of your skin. And these archaeologists
• 34:18
  Speaker 1: were doing. They had they recovered in these different sites
• 34:21
  Speaker 1: Scythian leather and it's a lot of like stuff you'd
• 34:25
  Speaker 1: expect game animals and whatnot. They found a number of
• 34:29
  Speaker 1: quivers made from human hide.
• 34:32
  Speaker 2: Hm hmm.
• 34:33
  Speaker 3: Wow.
• 34:34
  Speaker 1: Yeah, they would take their enemy make a quiver out
• 34:37
  Speaker 1: of human hide. I'd take that leg skin, make a
• 34:41
  Speaker 1: big long pouch, make a circle cut right right at
• 34:44
  Speaker 1: the groin tubes, circle cut right below the knee, take
• 34:49
  Speaker 1: that bugger off. Just one run seam down the side,
• 34:51
  Speaker 1: one seaming along the bottom.
• 34:54
  Speaker 5: Look cool auction.
• 34:59
  Speaker 1: The Scythians were not people you'd want to mess with. Man,
• 35:03
  Speaker 1: how long ago was these guys running around? They were
• 35:06
  Speaker 1: finding this stuff in their burials south of Ukraine the Sidons.
• 35:12
  Speaker 5: Nine hundred BC to two hundred BC.
• 35:14
  Speaker 1: Well, it's a while back, Kay cal Uh, explain explain
• 35:20
  Speaker 1: the explain this deal with with with grazing, with.
• 35:26
  Speaker 4: With oh wyoming right now, Yeah, with.
• 35:28
  Speaker 1: With hunters needing to be on the hook for the
• 35:31
  Speaker 1: fact that elkie grass or like. Explain.
• 35:33
  Speaker 4: Yeah, so most Western states have some sort of a
• 35:37
  Speaker 4: system to reimburse landowners for agricultural losses related to wildlife
• 35:45
  Speaker 4: like crop damage, crop damage, yep, exactly. So there's there's
• 35:49
  Speaker 4: two new things that came out of HB sixty in Wyoming,
• 35:53
  Speaker 4: which is currently still in the House right now, so
• 35:55
  Speaker 4: it's gone through committee, it's it's in the House. Next
• 35:58
  Speaker 4: step would be the Senate. Those two new things are
• 36:03
  Speaker 4: adding pastururage, the loss of grass either on private land
• 36:12
  Speaker 4: or state land, state grazing leases into the list of
• 36:18
  Speaker 4: crop damage into the list of agricultural damage that can
• 36:22
  Speaker 4: be reimbursed.
• 36:23
  Speaker 1: Okay, at what point tell me when I can go
• 36:26
  Speaker 1: like that is so stupid.
• 36:27
  Speaker 4: And then the other part of this that is new
• 36:31
  Speaker 4: would be raising the maximum allowable reimbursement from one hundred
• 36:37
  Speaker 4: percent of fair market value to one hundred and fifty
• 36:40
  Speaker 4: percent of fair market value. And the reason being that
• 36:45
  Speaker 4: when you if you totally destroy a pasture, it's not
• 36:50
  Speaker 4: going to magically come all the way back next year.
• 36:53
  Speaker 4: So it's got more repercussions than just the year that
• 36:57
  Speaker 4: it's been assessed. The this is really coming out of
• 37:03
  Speaker 4: the southeast Colorado where Wyoming, right, Oh, sorry, yes, Wyoming,
• 37:09
  Speaker 4: but it's where all the Colorado people hunt. So Southeast
• 37:16
  Speaker 4: Wyoming lots of private land, but it's a public wildlife, right,
• 37:23
  Speaker 4: it's it's elk and limited access to these elk. And
• 37:30
  Speaker 4: this is yeah, a big move saying that we want
• 37:36
  Speaker 4: the Wyoming Game and Fish to immediately start knocking down
• 37:41
  Speaker 4: these herds. So which Wyoming Game and Fish has been
• 37:47
  Speaker 4: on top of this situation? They're two years into you know,
• 37:52
  Speaker 4: like an emergency five year management plan.
• 37:54
  Speaker 5: When you say knocked down the herd, do you mean
• 37:56
  Speaker 5: like shop laders coming in? What do you mean like
• 37:59
  Speaker 5: that damage hunts where they.
• 38:02
  Speaker 4: Yeah, they don't allow Nobody likes to talk about sharpshooters. Right,
• 38:06
  Speaker 4: it's got a negative public perception. But they've had they've killed, Yeah,
• 38:13
  Speaker 4: they've they've had two coals I think that have not
• 38:18
  Speaker 4: killed like one hundred and forty eight cows that you
• 38:22
  Speaker 4: know are are paid people who are going out there
• 38:26
  Speaker 4: to eliminate elk, so non non hunters.
• 38:29
  Speaker 1: And across the road, some guy's paying three thousand dollars
• 38:32
  Speaker 1: for a cole elcot Yeah.
• 38:34
  Speaker 4: Yeah, yeah, so the in most western state it's like
• 38:41
  Speaker 4: the way to you can only apply for cash from
• 38:47
  Speaker 4: damaged agriculture if you're allowing some sort of access. In Wyoming,
• 38:52
  Speaker 4: it's defined as reasonable hunting access. But what is reasonable? Right?
• 38:59
  Speaker 4: And I think when your quotes that I really enjoy
• 39:03
  Speaker 4: is like, what is an objective herd size? Like, it's
• 39:08
  Speaker 4: not my objective as an elk hunter, but these herds
• 39:12
  Speaker 4: are over objective by the elk management play on in Wyoming. Sure,
• 39:17
  Speaker 4: which kind of you know is a ball that gets
• 39:20
  Speaker 4: baddened back and forth between all these interest groups, primarily
• 39:23
  Speaker 4: like the Wyoming Stock Growers Association would be one of
• 39:27
  Speaker 4: the main main players here.
• 39:28
  Speaker 1: Yeah, if you're a hunter, I would generally be very
• 39:30
  Speaker 1: suspicious when someone tells you that something's over objective, as
• 39:34
  Speaker 1: though you're supposed to accept that as your reality or
• 39:38
  Speaker 1: you're supposed to accept that as your objective.
• 39:40
  Speaker 5: Yeah, but this is also a place where, like wolves
• 39:44
  Speaker 5: aren't knocking them down, hunters have very little access.
• 39:47
  Speaker 1: Correct, So I'll tell you one way to get rid
• 39:49
  Speaker 1: of one way to scatter smelt with hunting after.
• 39:52
  Speaker 5: Them, right, That's what I'm saying.
• 39:54
  Speaker 4: They learned that very Yeah, they learned that very quickly, dude.
• 39:58
  Speaker 1: But you know, I'm like, I'm like, on everything, I'm
• 40:00
  Speaker 1: a slippery slope guy, and I just don't like this
• 40:03
  Speaker 1: is going like, Okay, I get it on crops, I've
• 40:05
  Speaker 1: never even questioned it on crop damage, and I've never
• 40:08
  Speaker 1: questioned it on depredation of livestock yep. Okay. In fact,
• 40:12
  Speaker 1: when I'm buying my licenses in my home state, I
• 40:14
  Speaker 1: always click the box to add like to round up
• 40:17
  Speaker 1: and add money to depredation, to the to the depredation pool.
• 40:21
  Speaker 1: But as a slippery slope guy, to all of a
• 40:23
  Speaker 1: sudden be that that wildlife eating grain grass that's not
• 40:29
  Speaker 1: been planted like you know in real and when you're
• 40:31
  Speaker 1: buying and selling houses there's like pre existing condition stuff.
• 40:34
  Speaker 1: It's like, dude, I'm sorry, that's just a pre existing condition.
• 40:39
  Speaker 1: The Good Lord's creatures are out there eating grass.
• 40:42
  Speaker 3: Yeah.
• 40:43
  Speaker 1: Like to have it be that, to have it be
• 40:44
  Speaker 1: that you can now that you would be that you're
• 40:48
  Speaker 1: going to have a state grazing lease and then come
• 40:50
  Speaker 1: back to the state and be like, oh, by the way,
• 40:52
  Speaker 1: your deer keep eating the grass, so pay me some
• 40:54
  Speaker 1: money and come on.
• 40:56
  Speaker 4: There's a parallel story going on in Wyoming right now too,
• 41:00
  Speaker 4: so that ties into what you just said perfectly right.
• 41:03
  Speaker 4: There's a there's an isolated mountain range that Wild Cheap Foundation,
• 41:10
  Speaker 4: a bunch of other folks want to reintroduce bighorn sheep
• 41:13
  Speaker 4: to this isolated mountain range. And there's ranchers out there
• 41:16
  Speaker 4: that are saying, hey, we don't want you to do
• 41:19
  Speaker 4: this because we know that the reintroduction of wild sheep
• 41:23
  Speaker 4: will affect our grazing leases if we were to want
• 41:28
  Speaker 4: to put out domestic sheep out there. This is like
• 41:32
  Speaker 4: a known thing, right, So like National Wildlife Federation, Wild
• 41:35
  Speaker 4: Cheap will go in and either at fair market value
• 41:39
  Speaker 4: exchange domestic sheep for cattle and write out in agreement
• 41:45
  Speaker 4: that when they do that exchange, you can never run
• 41:49
  Speaker 4: sheep out here again in order to prevent disease transmission
• 41:53
  Speaker 4: from domestic sheep to wild sheep. And I bring this
• 41:58
  Speaker 4: up as a good example because here's a situation isolated
• 42:02
  Speaker 4: mountain range. For the lives of these livestock producers, there's
• 42:06
  Speaker 4: never been domestic or wild sheep there. The introduction of
• 42:10
  Speaker 4: those Wild Cheap will change how they have to operate
• 42:13
  Speaker 4: their operations right. And this other example though, is there's
• 42:22
  Speaker 4: been elk there for a really long time. Generations of people,
• 42:26
  Speaker 4: those elk have grown, those operations have been around those
• 42:30
  Speaker 4: those elk essentially forever. It's not the same as somebody
• 42:36
  Speaker 4: trying to now force something upon everyone and they have
• 42:41
  Speaker 4: to change their whole economic exactly system around that introduction.
• 42:46
  Speaker 1: A constant.
• 42:47
  Speaker 4: It's been a constant.
• 42:48
  Speaker 1: And then what's funny too is if you go and
• 42:50
  Speaker 1: look like the other pausing part about it is if
• 42:53
  Speaker 1: you want to scroll through real estate listenings, real estate
• 42:57
  Speaker 1: listenings are mighty quick to celebrate the elk.
• 43:00
  Speaker 5: Yes, yeah, in the health outpha, there'll be a picture
• 43:03
  Speaker 5: of the herd in the And.
• 43:04
  Speaker 1: So this hunter's paradise.
• 43:06
  Speaker 4: To make this agricultural claim that, oh, we hate these elk,
• 43:14
  Speaker 4: we purchase this property specifically to raise cattle, you'd have
• 43:20
  Speaker 4: to say, like, well, why did you choose to do
• 43:22
  Speaker 4: it in an area where elk herds are eleven thousand
• 43:26
  Speaker 4: animals over objective? That'd be pretty tough. Did your operation
• 43:33
  Speaker 4: plan when you went to the bank include a shipload
• 43:36
  Speaker 4: of high fence to keep these animals out right? It's
• 43:40
  Speaker 4: like Noah is the answer. But the nuts and bolts
• 43:44
  Speaker 4: of this thing and why everybody should be concerned even
• 43:46
  Speaker 4: if you're not an elk hunter or a rancher in
• 43:52
  Speaker 4: this area that's trying to graze cattle or grow any
• 43:56
  Speaker 4: sort of cash crop. The way Wyoming is built is
• 44:02
  Speaker 4: this fund doesn't get tapped out, meaning that the depredation
• 44:10
  Speaker 4: fund once the money's out of it. And right now,
• 44:14
  Speaker 4: as I understand, if there's only one funding mechanism for
• 44:16
  Speaker 4: that depredation fund, which of course comes out of resident
• 44:20
  Speaker 4: and non resident license fees, like, so there's money that
• 44:23
  Speaker 4: is earmarked from those purchases that goes into the depredation fund.
• 44:28
  Speaker 4: Once that's tapped out, it can eat into the next
• 44:31
  Speaker 4: operational budget and the next.
• 44:33
  Speaker 1: Operational budget within fishing game.
• 44:35
  Speaker 4: Within fishing game. So this brand new ask to fund
• 44:41
  Speaker 4: this other huge part of agriculture, grazing and the increased
• 44:46
  Speaker 4: fees are going to affect people who like to fish
• 44:50
  Speaker 4: in the state, people who like to go to state
• 44:52
  Speaker 4: recreation areas, people who like to you know, enjoy like
• 44:58
  Speaker 4: the public access on private ground programs that are all
• 45:02
  Speaker 4: administered by Wyoming Fishing Game. So is it right for
• 45:06
  Speaker 4: this like fight against elk in this specific area to
• 45:12
  Speaker 4: inhibit the ability for the state to manage all other
• 45:16
  Speaker 4: aspects of fishing games.
• 45:19
  Speaker 1: There's a interesting I think maybe it's an irony. It
• 45:23
  Speaker 1: feels like an irony, and it be like, hey, hunters
• 45:30
  Speaker 1: and anglers, you know those elk that no one will
• 45:33
  Speaker 1: let you go get at, Well, I need you to
• 45:37
  Speaker 1: pay for what they're doing. Is that'll want you going
• 45:41
  Speaker 1: in there and chasing them off and hunting them.
• 45:43
  Speaker 3: Yeah?
• 45:44
  Speaker 4: Yeah, and the reasonable access thing, right, it's like, well
• 45:47
  Speaker 4: how much. I haven't seen a scale of how they
• 45:51
  Speaker 4: pay this out. It's like, oh, if you're open to
• 45:54
  Speaker 4: the public in like a type one block management system
• 45:56
  Speaker 4: that we have here in Montana, then you're eligible for
• 45:59
  Speaker 4: this amount of damage cash.
• 46:03
  Speaker 1: Got it.
• 46:05
  Speaker 4: I haven't seen that. I haven't seen the scale of
• 46:09
  Speaker 4: how they're going to determine all these mixed grass ecosystems
• 46:15
  Speaker 4: for this fifteen percent. So if there's fifteen percent damage,
• 46:19
  Speaker 4: you get one hundred and fifty percent of fair market
• 46:23
  Speaker 4: value of the of the past year. Like how they're
• 46:26
  Speaker 4: gonna determine that, you know, across the board, there's just
• 46:31
  Speaker 4: a lot of a lot of question marks, but it's
• 46:33
  Speaker 4: it's uh, I was talking to Hal Herring today and
• 46:36
  Speaker 4: it was pretty funny. He goes, you know what seems
• 46:37
  Speaker 4: to me and Wyoming ever since the end of the
• 46:40
  Speaker 4: Johnson County War, they've been trying to figure out how
• 46:44
  Speaker 4: to get state money back to private landowners.
• 46:48
  Speaker 1: An editored, a long time editored Outdoor Life once said
• 46:52
  Speaker 1: to me privately, I asked him if his farm is
• 46:56
  Speaker 1: enrolled in black Man. This is a hot tip for
• 46:58
  Speaker 1: people that got elk problems. I asked him if his
• 47:01
  Speaker 1: ranch was in Low enrolled in black management, and he said, no,
• 47:04
  Speaker 1: black management up here is a biological desert. Little hot tip.
• 47:11
  Speaker 1: You got the elk problem?
• 47:13
  Speaker 4: Well, oh yeah, well yeah, you'd be running some some
• 47:17
  Speaker 4: elk around and yeah, unfortunately I don't think. Well, just yeah,
• 47:21
  Speaker 4: block Management's pretty pretty awesome program.
• 47:24
  Speaker 1: Yeah, I'm not hacking it. I'm telling you quoting someone.
• 47:27
  Speaker 4: Right, you want to move some animals off your property.
• 47:29
  Speaker 6: Is there something like this that's happening in other states
• 47:33
  Speaker 6: like Montana? Would Texans ever have this?
• 47:37
  Speaker 4: Jesse Texans got way ahead of it. They made elk,
• 47:41
  Speaker 4: which is a native species, a non native species.
• 47:46
  Speaker 1: Is becoming honorary natives. They made elk an honorary non native.
• 47:50
  Speaker 1: They stripped them of their native status.
• 47:52
  Speaker 3: There's a real surgeon elk counting out West, but it's
• 47:55
  Speaker 3: all it's all private. Yeah.
• 47:57
  Speaker 1: Yeah, they wanted like Texans, God.
• 47:59
  Speaker 3: Bless them, I mean West Texas.
• 48:02
  Speaker 1: Texans wanted to be like they want to be, like,
• 48:04
  Speaker 1: hey man, I want to be able to raise out
• 48:07
  Speaker 1: and do whatever I want to them, but I can't
• 48:10
  Speaker 1: because it's like native wildlife and everything. So can you
• 48:13
  Speaker 1: just make them that? They're like, can we just say
• 48:14
  Speaker 1: they're not native wildlife so we can do whatever we want?
• 48:17
  Speaker 1: And they're like sure, Yeah.
• 48:20
  Speaker 4: To put a bow on the HB sixty thing in Wyoming,
• 48:23
  Speaker 4: I think the best thing right because I am simple,
• 48:26
  Speaker 4: very sympathetic to some of these agricultural wines and I
• 48:32
  Speaker 4: want like the family ranch to stick around.
• 48:34
  Speaker 1: Absolutely absolutely is just.
• 48:36
  Speaker 4: Like table this thing. It is not well thought out,
• 48:39
  Speaker 4: it's not well structured. The state mechanism for funding this
• 48:43
  Speaker 4: is way behind the ability for this thing to function
• 48:50
  Speaker 4: in everyone's best interest.
• 48:53
  Speaker 1: Here's why. Okay, you're right, I'm pro farm, I'm pro ranch.
• 48:58
  Speaker 1: I'm a cow's nott con those kind of guy. From
• 49:01
  Speaker 1: a conservation perspective.
• 49:02
  Speaker 4: I'd vote for you right now. If that was your stump,
• 49:05
  Speaker 4: go ahead.
• 49:06
  Speaker 1: I'm a cow's not condo's guy. But I said I'm
• 49:08
  Speaker 1: a slippery slope guy too. If if publicly owned if
• 49:14
  Speaker 1: like if publicly owned wildlife, if if people that own
• 49:20
  Speaker 1: land need to be compensated for publicly owned wildlife eating
• 49:25
  Speaker 1: natural resources and organisms that have been there for thousands
• 49:29
  Speaker 1: of years. It's like, do you say, hey, uh something,
• 49:34
  Speaker 1: squirrels are something ate a lot of my acorns. I
• 49:40
  Speaker 1: need some money or get these squirrels out of here.
• 49:43
  Speaker 1: It's just like it's like where do how does this go?
• 49:47
  Speaker 3: Yeah?
• 49:47
  Speaker 4: Well, okay, you remember a lot of time ago, or
• 49:49
  Speaker 4: like you.
• 49:49
  Speaker 1: Hear like a trout fisherman and you own a big
• 49:51
  Speaker 1: stretch of river. You know what, who's mink? Are these
• 49:57
  Speaker 1: the states? I need some money?
• 49:59
  Speaker 2: Well?
• 50:00
  Speaker 5: Slip side of it too, is like there's plenty of
• 50:02
  Speaker 5: cows eating the grass that elk eat on public land,
• 50:06
  Speaker 5: and the elks should bill them. Well, I mean they're
• 50:09
  Speaker 5: paying for a lease, but is it a fair compensation
• 50:12
  Speaker 5: for the elk food that the cows are eating?
• 50:15
  Speaker 3: You know?
• 50:15
  Speaker 1: That's that's I'm saying. It's just it's so weird.
• 50:18
  Speaker 4: Do you remember your example of like if you wanted
• 50:20
  Speaker 4: to start a perscudo operation in Montana and he decided
• 50:26
  Speaker 4: like the Rocky Mountain slope would be the best place
• 50:28
  Speaker 4: to hang a bunch of preshudo out in the open air.
• 50:30
  Speaker 2: Mm hm.
• 50:31
  Speaker 4: With the state then come in and compensate you for
• 50:34
  Speaker 4: grizzly bears.
• 50:38
  Speaker 3: We haven't even dipped into hog damage, like, I mean
• 50:41
  Speaker 3: two billion dollars a year in Texas and hog damage agriculturally.
• 50:46
  Speaker 3: I don't think I don't think we have the budget
• 50:48
  Speaker 3: to compensate for that.
• 50:49
  Speaker 1: No, no, but I think that they would be able
• 50:52
  Speaker 1: to hopefully they'd be able to say that's not our
• 50:54
  Speaker 1: animals fishing game. Yeah, and elk they'd be like, no,
• 50:58
  Speaker 1: they've got taken away from you, all right, turkeys?
• 51:11
  Speaker 3: Turkeys?
• 51:12
  Speaker 1: Yeah?
• 51:12
  Speaker 3: Man?
• 51:13
  Speaker 1: How long? Uh? How long you've been working on the book?
• 51:16
  Speaker 1: I've been hearing about it for quite some time because
• 51:18
  Speaker 1: I know how long books take.
• 51:19
  Speaker 3: Well, I mean, well that's interesting because we we wrapped
• 51:24
  Speaker 3: this less than a year ago. So uh it it
• 51:28
  Speaker 3: actually start to finish? Was pretty quick, was it? Yeah?
• 51:32
  Speaker 6: No.
• 51:32
  Speaker 3: I set out I wanted to do another book post
• 51:38
  Speaker 3: hog Book, and you know, I thought, first off of
• 51:40
  Speaker 3: just replicate that with something that I was really interested in,
• 51:43
  Speaker 3: that being turkeys.
• 51:44
  Speaker 1: Well, yeah, tell me why you didn't do the deer book.
• 51:47
  Speaker 3: A lot of information out there about Uh well, first
• 51:50
  Speaker 3: it's a shitty deer hunter.
• 51:52
  Speaker 1: Uh, but deer cleaner.
• 51:55
  Speaker 3: Yeah. I well, thank you. You've you've criticized me lightly
• 51:58
  Speaker 3: on my dear cleaning. I'll leave the Remember I leave that.
• 52:01
  Speaker 3: You the hide on the Achilles tendon.
• 52:04
  Speaker 1: Yeah, I don't like the way it looks.
• 52:06
  Speaker 3: I know. It's an aesthetic argument we had one day.
• 52:09
  Speaker 1: No, you don't cut the tendon, do you No, that
• 52:10
  Speaker 1: makes me want to kill people.
• 52:12
  Speaker 3: No. No, the reason I leave the anyway, I leave
• 52:15
  Speaker 3: the hot on there, so I don't cut the tendon
• 52:18
  Speaker 3: like it.
• 52:19
  Speaker 1: That's like people when you're cleaning squirrels of people when
• 52:21
  Speaker 1: they leave that little ring of hair around the wrists
• 52:23
  Speaker 1: and stuff. I hate that. Or on rabbits, you know
• 52:26
  Speaker 1: that little growth that has the long hairs that little mole.
• 52:30
  Speaker 1: Squirrels have it too, when you're cleaning squirrels in the sink.
• 52:34
  Speaker 1: After you clean rabbits or squirrels and someone leaves that
• 52:36
  Speaker 1: little hairy mole, I hate that anyhow. Turkeys, so you're
• 52:42
  Speaker 1: not a good dear cleaner.
• 52:43
  Speaker 3: I am a clean I'm a very I mean, I'm
• 52:46
  Speaker 3: very yeah, you know, I'm fast. I think I'm very thorough.
• 52:51
  Speaker 3: I love turkey hunting and it's something I grew to love,
• 52:55
  Speaker 3: but it's something that I'm not I would I would
• 52:58
  Speaker 3: say I'm very, very far from it expert. I spent
• 53:03
  Speaker 3: start to finished about eleven years on The Hogbook, and
• 53:06
  Speaker 3: then we completed this and yeah, I mean there's some
• 53:10
  Speaker 3: photos in there that were that were taken. Yeah, but
• 53:13
  Speaker 3: did you know, Okay, I knew at the time we
• 53:16
  Speaker 3: were taking those that my next project would be able.
• 53:19
  Speaker 1: So for so for eleven years, you're like, somethday, I'm
• 53:21
  Speaker 1: gonna do a book on hogs.
• 53:23
  Speaker 3: In that okay, Yeah, And then kind of rapidly decided
• 53:27
  Speaker 3: that that I wanted to focus on turkeys and was like,
• 53:30
  Speaker 3: you know, I'm just going to kind of use the
• 53:31
  Speaker 3: The Hogbook as a template, and then really quickly realized
• 53:35
  Speaker 3: for a lot of reasons, most of it is that
• 53:37
  Speaker 3: there's a lot of really good literature out there, I mean,
• 53:41
  Speaker 3: just good writing about turkey obviously. I mean I can't
• 53:45
  Speaker 3: really name a lot of uh books about fair hogs.
• 53:50
  Speaker 1: I mean no, there's no like, there's no like Tom
• 53:55
  Speaker 1: Kelly or Jack O'Connor of hogs hemingwaight at home them right.
• 54:01
  Speaker 3: And so then that became apparent to me that it's like,
• 54:03
  Speaker 3: it's don't don't try to do that. And so the
• 54:07
  Speaker 3: course I decided to take instead is more of a
• 54:10
  Speaker 3: journal and just document start to finish in one season,
• 54:14
  Speaker 3: what you know, just go on four hunts, try to
• 54:17
  Speaker 3: get the most geographically different spots lined up. Which was
• 54:23
  Speaker 3: great for me too because I'm not much of a
• 54:25
  Speaker 3: traveling hunter. I spend almost all my time in Texas,
• 54:29
  Speaker 3: and then in between I was just going to experiment
• 54:33
  Speaker 3: and see what's stuck as far as cooking, and just
• 54:36
  Speaker 3: cooked all these different ways. And so it's not a
• 54:39
  Speaker 3: definitive book on hunting turkeys. It's not a definitive cookbook
• 54:43
  Speaker 3: on turkeys. It's just new ideas, new concepts and things
• 54:47
  Speaker 3: that I came up with. I mean, there's some old classics.
• 54:49
  Speaker 3: You know, there's fried turkey in there. You know, it's
• 54:51
  Speaker 3: like the flagship recipe, but it's really just a slice
• 54:55
  Speaker 3: of one season.
• 54:55
  Speaker 1: When you say fried turkey, what do you mean?
• 54:58
  Speaker 3: Slices of breast? Brian and uh, not like a deep
• 55:02
  Speaker 3: fried turkey.
• 55:04
  Speaker 4: So you're joking around yesterday and I said, man, like,
• 55:07
  Speaker 4: it's like four hundred page book. That's a lot of
• 55:09
  Speaker 4: pages to tell somebody how to fry a turkey. Jesus Like,
• 55:14
  Speaker 4: it's the very first recipe.
• 55:16
  Speaker 3: On purpose, I put that as the very first recipe.
• 55:18
  Speaker 3: I wanted to acknowledge that because I think a lot
• 55:20
  Speaker 3: of people, you know, that's that's their go too, and
• 55:22
  Speaker 3: that's what they enjoy the most. And I always want
• 55:24
  Speaker 3: to honor that and make people feel comfortable about the
• 55:27
  Speaker 3: way they cook.
• 55:28
  Speaker 1: You don't want to fry shame people.
• 55:31
  Speaker 3: No, No, we've talked about that for years. You know,
• 55:33
  Speaker 3: fried fish, you know, objectively the best and so yeah,
• 55:37
  Speaker 3: so I kick it off with fried turkey, you know.
• 55:39
  Speaker 3: I mean it's my recipe for fried turkey, which I
• 55:41
  Speaker 3: think is is good.
• 55:42
  Speaker 1: What makes your fried turkey recipe different than everybody else's
• 55:45
  Speaker 1: fried turkey recipe? To everybody else? But what differentiates how
• 55:48
  Speaker 1: do you like, let me just put it this way,
• 55:49
  Speaker 1: that's aggressive. How do you think fried turkey?
• 55:52
  Speaker 3: I like to I like to brin it. Okay, I
• 55:54
  Speaker 3: think that's pretty common. Uh So there's a brine, Uh,
• 55:57
  Speaker 3: there's there's a couple of secrets in the uh, in
• 56:00
  Speaker 3: the dredge and the flour that you're gonna dust it
• 56:02
  Speaker 3: in afterwards.
• 56:03
  Speaker 1: You know, what the hell out of him?
• 56:05
  Speaker 2: You know, you should have asked him.
• 56:07
  Speaker 1: You should have said, wet, dryer, dry Brian. That's his
• 56:12
  Speaker 1: pet peete, is it.
• 56:14
  Speaker 3: I just think it's a youth business. Yeah, I mean
• 56:18
  Speaker 3: a dry Brian is a is a rub. We've established that.
• 56:23
  Speaker 1: Loaded.
• 56:25
  Speaker 3: Yeah, it's it is a wet Brian meaning Brian otherwise
• 56:32
  Speaker 3: known as Brian Brian. Yeah, and then it's dredged in flour,
• 56:37
  Speaker 3: and I'm I don't want to give it away. You know,
• 56:39
  Speaker 3: there's a couple of things in there that Okay.
• 56:41
  Speaker 1: Well don't you damn but you can still I'll give
• 56:43
  Speaker 1: it away. Well, no, you don't need to like get
• 56:44
  Speaker 1: into like the little measurements and stuff.
• 56:46
  Speaker 3: Cell receipts. Yeah, that's a that is a that's a
• 56:51
  Speaker 3: secret taught to me about the colonel, not not Tom Kelly, colonel. Yeah. Yeah,
• 56:58
  Speaker 3: that's a that's a key coming in there.
• 57:01
  Speaker 1: You know, when we were on Live Tour, we had
• 57:03
  Speaker 1: this bus driver named John. I'm trying to hope we
• 57:06
  Speaker 1: get lined up for our next live tour. John the
• 57:08
  Speaker 1: bus driver, and like, I didn't really think about it,
• 57:11
  Speaker 1: but he looks like Colonel Sanders. Oh, and he's saying.
• 57:15
  Speaker 1: One time he comes down his bus and someone's just like,
• 57:18
  Speaker 1: you know, like there's all kinds of on a tour
• 57:19
  Speaker 1: for musicians. There's always people coming and going all the time.
• 57:22
  Speaker 1: One times he comes down to the bus and there's
• 57:23
  Speaker 1: someone laying there he doesn't recognize, sleeping, and they wake
• 57:28
  Speaker 1: up and they go, oh, I love the chicken. And
• 57:33
  Speaker 1: he said, those kids, if what the hell kind of
• 57:35
  Speaker 1: They leave and he's like they've bothered him for days.
• 57:38
  Speaker 1: The event, she told his wife, like the hell does
• 57:40
  Speaker 1: that even mean? She goes, you look like Colonel Sanders.
• 57:46
  Speaker 4: I'm gonna I'm gonna help you out on not feeling
• 57:51
  Speaker 4: like you're giving away the book giving people reasons not
• 57:55
  Speaker 4: to buy flipping through this thing. It's a very similar
• 58:00
  Speaker 4: to like the Outdoor Cookbook that we're coming out with.
• 58:03
  Speaker 4: Like the worst worst part about like the marketing of
• 58:07
  Speaker 4: this is like it's gonna live in just a cookbook
• 58:10
  Speaker 4: category mm hmmm. Whereas like you could give this book
• 58:14
  Speaker 4: to anybody and there's a lot of really good reading
• 58:20
  Speaker 4: in there. There's a lot of good photography. There's a
• 58:22
  Speaker 4: lot of reasons to enjoy this.
• 58:24
  Speaker 1: Thing, almost like a coffee table book.
• 58:25
  Speaker 4: Yeah, before you would ever get to cooking anything.
• 58:29
  Speaker 1: Yeah, Eve, you new all damn recipes just to look at.
• 58:31
  Speaker 3: Yeah.
• 58:32
  Speaker 1: But okay, because let me tell you something, no one's
• 58:35
  Speaker 1: gonna not buy your books. You told you how you
• 58:37
  Speaker 1: like to fry turkeys. I know you like to brind it.
• 58:39
  Speaker 1: I do, so you cut it up or Brian, the
• 58:42
  Speaker 1: whole big chunks.
• 58:43
  Speaker 3: I cut it up into strips. I think you know
• 58:46
  Speaker 3: that that there's a certain thickness you know about, you know,
• 58:48
  Speaker 3: like fingers kids ordering restaurants. Yeah, yeah, yeah, that's a
• 58:52
  Speaker 3: that's a good size. I like to clean the silver
• 58:55
  Speaker 3: out of the breast. I'm gonna think you get a
• 58:58
  Speaker 3: little bit less chewing. It's pretty easy to clean out.
• 59:01
  Speaker 3: And then yeah, Brian, that maybe going a little acidic,
• 59:07
  Speaker 3: something like a buttermilk yogurt whatever you got. It also
• 59:09
  Speaker 3: helps the dredge stick. And then you dredge it in flour,
• 59:11
  Speaker 3: a little bit of celery seeds and some other things, pepper.
• 59:16
  Speaker 1: You like the fryer at three fifty.
• 59:18
  Speaker 3: Hot, and then you know, I'm always I like to
• 59:21
  Speaker 3: fry and beef fat a lot, sure, man, beef fat
• 59:25
  Speaker 3: or lard, but definitely the preference would be beef fat.
• 59:27
  Speaker 1: If you could only fry at one temperature for the
• 59:29
  Speaker 1: rest of your life fifty see, man, I was brought
• 59:31
  Speaker 1: up with three seventy five.
• 59:33
  Speaker 6: Man, what does that difference?
• 59:36
  Speaker 1: When I was a kid, my old man make you
• 59:37
  Speaker 1: go to the garage where he kept his fryer and
• 59:41
  Speaker 1: you he'd make you turn it on, but you had
• 59:44
  Speaker 1: to stay there till the light blinked out and then
• 59:46
  Speaker 1: go down and notify it.
• 59:47
  Speaker 3: Yeah.
• 59:48
  Speaker 1: So if he told you the goal turn the fry on,
• 59:50
  Speaker 1: You're like, there's eighteen minutes of my life, you know,
• 59:52
  Speaker 1: you get to turn it on and then click it's on.
• 59:55
  Speaker 3: He got me. I don't know. I'm gonna I'm gonna recant.
• 59:57
  Speaker 3: I'm I'm gonna go back to that because I think
• 1:00:01
  Speaker 3: about potatoes and things like that, And you're right, it's
• 1:00:05
  Speaker 3: it's probably it's a it's three seventy five.
• 1:00:07
  Speaker 1: What do you like to do a catfish?
• 1:00:08
  Speaker 3: At? Uh?
• 1:00:11
  Speaker 1: You do?
• 1:00:11
  Speaker 3: Yeah? Oh yeah, well, I like catfish to be very
• 1:00:15
  Speaker 3: thinly sliced fine corn meal.
• 1:00:17
  Speaker 1: We've stopped to cook to cook the mud out of it.
• 1:00:20
  Speaker 3: Well, we bleed our catfish and bleed them and throw
• 1:00:24
  Speaker 3: them into an ice bath, and uh, and that that
• 1:00:28
  Speaker 3: makes worlds and worlds of difference. So immediately we mostly
• 1:00:31
  Speaker 3: trotline in these days, pull them off, cut the gills,
• 1:00:35
  Speaker 3: wring their tail, throw them a in a in a
• 1:00:37
  Speaker 3: cooler full of ice and water. They're dead in a
• 1:00:40
  Speaker 3: couple of minutes and the bloodline disappears. And then we
• 1:00:42
  Speaker 3: fill them and then slice them on the bias against
• 1:00:46
  Speaker 3: the grain and fry that. And that is phenomenal.
• 1:00:48
  Speaker 1: My Alaska mentor he used to when he's bleeding hell,
• 1:00:52
  Speaker 1: but he'd always cut their tail. And we used to
• 1:00:55
  Speaker 1: tease them like he's got like vapor lock or something
• 1:00:57
  Speaker 1: like there's like a vacuum in there that you like relieve.
• 1:01:00
  Speaker 1: See when you cut in the tail. I never understood
• 1:01:02
  Speaker 1: nothing comes out of there.
• 1:01:03
  Speaker 3: Oh I've seen I've seen like blood come out of
• 1:01:06
  Speaker 3: a catfish tail.
• 1:01:07
  Speaker 1: Oh right, what do you think is like like it's
• 1:01:09
  Speaker 1: like it's like putting your finger over the end of
• 1:01:11
  Speaker 1: a straw. Unless you cut the tail that it can
• 1:01:15
  Speaker 1: finally like fall out, you know. Uh, when you're frying
• 1:01:20
  Speaker 1: like that turkey or whatever, let's say, turkey, catfish, anything.
• 1:01:24
  Speaker 1: Are you do? You have you gotten where you watch
• 1:01:26
  Speaker 1: the bubbles?
• 1:01:27
  Speaker 3: Like?
• 1:01:27
  Speaker 1: The bubbles mean a lot to me?
• 1:01:28
  Speaker 3: Yeah, definitely, yeah, definitely as much noise you mean.
• 1:01:33
  Speaker 1: No like picture you put it in and you think
• 1:01:35
  Speaker 1: for a minute, how your fryer is going to overflow?
• 1:01:37
  Speaker 3: Yeah?
• 1:01:37
  Speaker 1: Now if you left it in there an hour and
• 1:01:39
  Speaker 1: come back, there ain't no bubbles coming out there. That's
• 1:01:41
  Speaker 1: moisture coming out.
• 1:01:43
  Speaker 5: Yeah, it slowly.
• 1:01:44
  Speaker 1: So how do you like what in your book? For instance,
• 1:01:47
  Speaker 1: when you're saying how do you tell folks? Do you
• 1:01:51
  Speaker 1: tell them let it fry for blank minutes? Or do
• 1:01:54
  Speaker 1: you tell them let them fry till the bubbles seem
• 1:01:57
  Speaker 1: to have slowed down?
• 1:01:58
  Speaker 3: I don't give a bubble reference in the book. It's
• 1:02:01
  Speaker 3: more of a time reference. And if you cut it
• 1:02:03
  Speaker 3: to a certain size and then you give a frying temperature,
• 1:02:06
  Speaker 3: it's it's easier to you know, assign a time to that.
• 1:02:11
  Speaker 3: But also it's gonna start to float, you know, you
• 1:02:14
  Speaker 3: know what I mean. Fully floating is probably gonna be
• 1:02:16
  Speaker 3: fairly dry, yep, but you know, start to like float
• 1:02:19
  Speaker 3: and kind of swim around, and yeah, small bubbles, it's
• 1:02:21
  Speaker 3: just like when you're when you're rendering fats. Yeah, you look.
• 1:02:24
  Speaker 3: I always tell people it should look like a like
• 1:02:26
  Speaker 3: a light beer. You know, it should be like a
• 1:02:29
  Speaker 3: pale straw color with tiny bubbles. And that's when you
• 1:02:32
  Speaker 3: know you got all the moisture cooked out. You don't
• 1:02:34
  Speaker 3: have those big uh you know, the moisture coming out
• 1:02:37
  Speaker 3: in those big, like kind of bulbous bubbles. Instead, you've
• 1:02:40
  Speaker 3: got those little pin point bubbles, and you got that
• 1:02:42
  Speaker 3: pale straw color. And that's when you know you've got
• 1:02:44
  Speaker 3: it totally rendered.
• 1:02:45
  Speaker 1: Yeah. You put that celery seed on there, uh, sprinkled on,
• 1:02:50
  Speaker 1: and you don't mix it. You don't mix it into
• 1:02:52
  Speaker 1: your cormeal.
• 1:02:52
  Speaker 3: Dude, good for turkeys, that's and it goes into flour,
• 1:02:55
  Speaker 3: not cormeal. Yeah, no, all purpose.
• 1:02:58
  Speaker 1: You don't put it on the meat. You put it
• 1:03:00
  Speaker 1: in the flower.
• 1:03:01
  Speaker 3: In the flower. Yeah. So black pepper celery goes on there, fried,
• 1:03:06
  Speaker 3: you know, and then you maybe your gravy, your mashed potatoes,
• 1:03:08
  Speaker 3: your greens, you know, hot sauce.
• 1:03:11
  Speaker 1: Uh what what there? How do you tell people in
• 1:03:14
  Speaker 1: there how to cook a whole turkey?
• 1:03:16
  Speaker 3: Oh? Man, it's can of worms right there. So I
• 1:03:18
  Speaker 3: tell people not to And that's my opinion.
• 1:03:21
  Speaker 1: You don't throw them with single bone. You don't throw
• 1:03:23
  Speaker 1: them one because there's certain let me tell you something.
• 1:03:25
  Speaker 1: You can't stop people from want and to try it,
• 1:03:28
  Speaker 1: So why not help them out?
• 1:03:29
  Speaker 3: Right? That's right away.
• 1:03:30
  Speaker 1: You talk about how to power the turkey out?
• 1:03:32
  Speaker 3: Yeah, and I mean there's a there's a whole section
• 1:03:35
  Speaker 3: in there. How to piece a breast out into three
• 1:03:38
  Speaker 3: three distinct parts, you know, an upper low bottom lobe
• 1:03:42
  Speaker 3: and then the tenderloin, and all of those I think
• 1:03:44
  Speaker 3: have really distinct uses too. You can and each one
• 1:03:48
  Speaker 3: feed you know, two to four people, and so they
• 1:03:51
  Speaker 3: and they have very specific uses.
• 1:03:53
  Speaker 7: You can also cook a breast whole. My opinion, you
• 1:03:57
  Speaker 7: need to. It's too late to edit that boat. Yeah,
• 1:04:03
  Speaker 7: you're into treacherous territory using netword lobe.
• 1:04:06
  Speaker 3: Why is that?
• 1:04:07
  Speaker 1: Well, because we went into this deep one time. If
• 1:04:11
  Speaker 1: you get into the poultry business, a breast, there's.
• 1:04:17
  Speaker 2: Two, two lobes, right right.
• 1:04:20
  Speaker 1: A lobe. If you tell a poultry man a chicken breast,
• 1:04:26
  Speaker 1: that poultry man is he's got two lobes, and he
• 1:04:30
  Speaker 1: tells someone a human breast, they don't think there's two.
• 1:04:35
  Speaker 1: They think of one, if you tell them a chicken
• 1:04:39
  Speaker 1: breast that's comprised of two lobes. So with you introducing
• 1:04:46
  Speaker 1: upper lobe and lower lobe, you're gonna get yourself in
• 1:04:49
  Speaker 1: trouble with poultry men.
• 1:04:51
  Speaker 3: A risk I can take, I think, Yeah, yeah, I agree.
• 1:04:55
  Speaker 1: Yeah, you're gonna face him down.
• 1:04:58
  Speaker 3: Yeah all right, yeah me beau Pilgrim coming after my ass. Fine, whatever,
• 1:05:09
  Speaker 3: Back to the whole turkey. I mean it really, it
• 1:05:12
  Speaker 3: really comes down to what I wanted to put in
• 1:05:15
  Speaker 3: here as far as recipes, and I I address that
• 1:05:18
  Speaker 3: and and I and I've seen your recipe for a
• 1:05:21
  Speaker 3: whole turkey. And I have a dear friend who swears
• 1:05:24
  Speaker 3: by cooking a whole turkey. And he's so funny because
• 1:05:27
  Speaker 3: he always makes this motion. He's like, no, you got
• 1:05:29
  Speaker 3: to put the stuffing in hot. And then it's like
• 1:05:32
  Speaker 3: he's and he makes this insertion movement. People just listening. Yes,
• 1:05:38
  Speaker 3: it's just like into the cavity, which I hope is
• 1:05:40
  Speaker 3: the right term of the bird. He's like, no, you
• 1:05:44
  Speaker 3: got to put the stuffing in hot. And I'm and
• 1:05:46
  Speaker 3: I'm like, my my job, I think, is to tell
• 1:05:51
  Speaker 3: people how to achieve the best results in the easiest way.
• 1:05:56
  Speaker 3: And I think that that you're you're you're playing with
• 1:06:00
  Speaker 3: fire a bit and trying to cook turkey's hole.
• 1:06:04
  Speaker 1: But you can't stop people from wanting to cook a hole.
• 1:06:08
  Speaker 3: I don't tell them not to. I give them alternatives
• 1:06:11
  Speaker 3: I have. There's there's a chapter in here on breast,
• 1:06:13
  Speaker 3: there's a chapter on next wings, o fal and skin,
• 1:06:18
  Speaker 3: there's a chapter on leg quarters, and there's a chapter
• 1:06:21
  Speaker 3: called celebrations. So the celebrations addresses that issue. So what
• 1:06:26
  Speaker 3: it is is, I'm not trying to stop people from
• 1:06:29
  Speaker 3: cooking the whole bird, because what they want to do
• 1:06:30
  Speaker 3: is they want to celebrate that whole bird. They want
• 1:06:33
  Speaker 3: to I mean, cooking a whole turkey, you're serving a
• 1:06:35
  Speaker 3: bunch of people.
• 1:06:35
  Speaker 5: But it's it's like one of the worst ways to
• 1:06:38
  Speaker 5: introduce someone who's never eaten wild turkey to wild turkey
• 1:06:42
  Speaker 5: like this.
• 1:06:42
  Speaker 1: Let's say you have a tea. Let's you have a
• 1:06:44
  Speaker 1: teenager and you're like, Chastity's the best, Chassi is the best.
• 1:06:49
  Speaker 1: I'm like, but let's what if, though I don't even
• 1:06:53
  Speaker 1: want to talk about it, Chastity is the best, Chastity
• 1:06:57
  Speaker 1: is safest. Yeah, but what no Chassey.
• 1:07:01
  Speaker 3: I'm not telling.
• 1:07:04
  Speaker 1: The wants.
• 1:07:07
  Speaker 3: That is wonderful. This is not the only cookbook for
• 1:07:10
  Speaker 3: turkeys right here.
• 1:07:11
  Speaker 2: It is not well I think I think people get
• 1:07:15
  Speaker 2: used to cooking domestic turkeys hole, yeah, and they want
• 1:07:18
  Speaker 2: to go and do it to a wild turkey.
• 1:07:19
  Speaker 1: It's a completely different beasts.
• 1:07:21
  Speaker 3: Completely different. I present them options for cooking a whole bird,
• 1:07:27
  Speaker 3: parted out or in more impressive ways, you know, like
• 1:07:32
  Speaker 3: a turkey, this turkey Wellington where you like you have
• 1:07:36
  Speaker 3: the tender loin, the liver and the shredded leg meat
• 1:07:39
  Speaker 3: in cased in five pastry and then or or you
• 1:07:43
  Speaker 3: make a Sunday where you're you uh, you take the
• 1:07:47
  Speaker 3: legs and you slow cook them, and then you you
• 1:07:50
  Speaker 3: take the breast and you make brajole out of those.
• 1:07:52
  Speaker 3: You roll them with some parme left. It's a it's
• 1:07:55
  Speaker 3: a rolled, it's a it's easierly a pounded out piece
• 1:07:59
  Speaker 3: of meat that's rolled. What was the bole?
• 1:08:02
  Speaker 1: Oh okay, I think it's okay, yeah, I.
• 1:08:04
  Speaker 3: Am not not to be not brezila b R A
• 1:08:08
  Speaker 3: C I O l em with you. Uh. And then
• 1:08:11
  Speaker 3: it's usually stuff with parsley, parmesan, garlic, things like that
• 1:08:14
  Speaker 3: and so, and then you can take some slices off
• 1:08:16
  Speaker 3: the breast and do that. So at this point, you
• 1:08:18
  Speaker 3: can take a wing, you can take a leg, you
• 1:08:21
  Speaker 3: can take a little bit of the breast, and you
• 1:08:23
  Speaker 3: can cook it, and you can present it in this,
• 1:08:24
  Speaker 3: you know, impressive way, and you can be like, hey,
• 1:08:27
  Speaker 3: look I cooked the whole bird. But it's reducing their risk.
• 1:08:32
  Speaker 3: Uh Thanksgiving screw well, yeah, screwing over cooking the breast,
• 1:08:36
  Speaker 3: under cooking the legs.
• 1:08:38
  Speaker 1: I want to clarify a point here. I don't do it.
• 1:08:40
  Speaker 1: I used to be very I used to want to
• 1:08:42
  Speaker 1: do it all the time, but not only that. At Thanksgiving,
• 1:08:45
  Speaker 1: I don't make turkey. Yeah you know. I mean maybe
• 1:08:49
  Speaker 1: i'd have a turkey dish, but I just make whatever
• 1:08:52
  Speaker 1: I think it's the best thing in my freezer. Yeah,
• 1:08:55
  Speaker 1: which I think is actually more in keeping with oh
• 1:08:59
  Speaker 1: that tradition.
• 1:09:00
  Speaker 3: Absolutely.
• 1:09:00
  Speaker 1: They were like you know the top of this hundred
• 1:09:03
  Speaker 1: times historians don't even think they were eating turkey.
• 1:09:05
  Speaker 3: Yeah, talk about that.
• 1:09:07
  Speaker 1: So like I get it. I don't I know anymore
• 1:09:10
  Speaker 1: now not to do it, but I respect the process.
• 1:09:14
  Speaker 1: Like I said, not dogging on you.
• 1:09:15
  Speaker 3: But I'm not no, no, no, I'm not gonna hold
• 1:09:18
  Speaker 3: turkey shame anybody. But like I said, there's there's other
• 1:09:22
  Speaker 3: ways to go about it. And it's the same thing
• 1:09:24
  Speaker 3: with plucking and skinning. You know. It's like I know
• 1:09:26
  Speaker 3: a lot of people want to skin their bird. They've
• 1:09:30
  Speaker 3: always skinned a bird. They don't want to take the
• 1:09:32
  Speaker 3: time to pluck a bird. And so I present both
• 1:09:34
  Speaker 3: methods and then go over what are the benefits in
• 1:09:37
  Speaker 3: the in the in the drawbacks from doing either.
• 1:09:40
  Speaker 1: Walk walk me through what you say in there.
• 1:09:41
  Speaker 3: Okay, Well, if you're gonna if you're gonna take the
• 1:09:44
  Speaker 3: breasts and pound them out into cutlets pyards, which is
• 1:09:47
  Speaker 3: like a basically a very thinly sliced uh slice of
• 1:09:51
  Speaker 3: breast that you grill very quickly. It's wonderful like and
• 1:09:55
  Speaker 3: there's and there's some I think some very good methods
• 1:09:57
  Speaker 3: for grilling turkey thin sliced turkey breasts in there, real
• 1:10:00
  Speaker 3: trick to it. And and or breaded and fried turkey
• 1:10:04
  Speaker 3: breast not not like fried turkey strips, but like a
• 1:10:08
  Speaker 3: thin cutlet less schnitzel. Yep, if you're gonna do that,
• 1:10:14
  Speaker 3: and then you're gonna maybe just slow cooking shred your legs.
• 1:10:18
  Speaker 3: Then I think that there is a case to be
• 1:10:21
  Speaker 3: made for skin in your bird. You know, expedients heat
• 1:10:25
  Speaker 3: things like that.
• 1:10:25
  Speaker 1: Yeah, if you're making schnittle, that skin is not gonna.
• 1:10:28
  Speaker 3: No, no, not at all. And if that's the way
• 1:10:30
  Speaker 3: you've always done it. Yeah, And so I in the
• 1:10:33
  Speaker 3: in the first chapter when we go over you know,
• 1:10:35
  Speaker 3: you got a dead bird on the ground. Are you
• 1:10:37
  Speaker 3: skinning it? Are you plucking it? And then we actually
• 1:10:39
  Speaker 3: came up with a Venn diagram of everybody that I
• 1:10:42
  Speaker 3: hunted with, and we tried to we tried to integrate
• 1:10:46
  Speaker 3: whether they had beards, because there was almost a connection
• 1:10:49
  Speaker 3: there if they if they always skinned their turkeys and
• 1:10:51
  Speaker 3: always pluck their turkeys, and if they had a beard.
• 1:10:53
  Speaker 3: If that makes any sense, cow walking out of the
• 1:10:57
  Speaker 3: woods with a plucked turkey, you have to get them,
• 1:11:00
  Speaker 3: get them done right away.
• 1:11:02
  Speaker 4: Yeah, if for people who are intimidated plucking a bird
• 1:11:07
  Speaker 4: of any kind, turkey is the easiest bird to pluck
• 1:11:11
  Speaker 4: by far and away. I can pluck a turkey twice
• 1:11:15
  Speaker 4: as fast as a mallard if.
• 1:11:17
  Speaker 1: You got a few of them to pluck. To do
• 1:11:19
  Speaker 1: you get do you get into this in your book?
• 1:11:21
  Speaker 1: If you got a few of them to pluck, get
• 1:11:23
  Speaker 1: that jug of hot water.
• 1:11:24
  Speaker 3: Going, oh scalding.
• 1:11:25
  Speaker 1: Oh my god, it's so nice. Man, they look so good.
• 1:11:28
  Speaker 6: Does that affect the skin?
• 1:11:30
  Speaker 1: Does it just ever so slightly puckers the skin up,
• 1:11:36
  Speaker 1: like tightens the skin up. But it has no It's
• 1:11:38
  Speaker 1: like I would never do it. For one, because by
• 1:11:42
  Speaker 1: the time you know everything, just by the time you
• 1:11:46
  Speaker 1: heat all the damn water up, you could have plucked turkey.
• 1:11:49
  Speaker 1: But if you have like a couple of guys and
• 1:11:50
  Speaker 1: you get it, you get a few birds and you
• 1:11:53
  Speaker 1: get that jug of water going. One, clean up is
• 1:11:55
  Speaker 1: nice because a wet feather they don't blow anywhere. All
• 1:11:58
  Speaker 1: those feathers are going in the trash. And two it's
• 1:12:00
  Speaker 1: just they just come out beautiful, beautiful.
• 1:12:02
  Speaker 4: Yeah, did you this is around the topic of skin.
• 1:12:06
  Speaker 4: You and I were talking like around fourth of July.
• 1:12:08
  Speaker 4: I was making turkey wings, which is a thing I
• 1:12:11
  Speaker 4: experiment with every other year.
• 1:12:13
  Speaker 1: Probably where you're at right now on.
• 1:12:15
  Speaker 4: It still back to the drawing board. I'm like making
• 1:12:19
  Speaker 4: like because they're a giant, giant wing. They're super fun
• 1:12:23
  Speaker 4: at outdoor barbecues and stuff to see people chewing on
• 1:12:26
  Speaker 4: them and kids think they're super awesome and everything.
• 1:12:29
  Speaker 1: But the well, yeah I had some, Yeah, I remember, Yeah.
• 1:12:32
  Speaker 4: It's the the skin. So that's my question is like,
• 1:12:36
  Speaker 4: did you did you nail turkey skin, wild turkey skin on.
• 1:12:41
  Speaker 3: The wings or just by itself?
• 1:12:43
  Speaker 4: Just by itself, like being able to eat wild turkey
• 1:12:46
  Speaker 4: skin in an enjoyable way.
• 1:12:48
  Speaker 3: I got one recipe in there for just taking it
• 1:12:51
  Speaker 3: cutting into strips, and there's a there's a Spanish disc
• 1:12:53
  Speaker 3: called Papa Spravas and it's basically French fries and served
• 1:12:57
  Speaker 3: with a chili sauce and some mayonnaise and then it's
• 1:13:00
  Speaker 3: sprinkled in there with fried turkey skin and then coarse
• 1:13:03
  Speaker 3: salt giving that skin up. Uh, the slicing it real
• 1:13:07
  Speaker 3: thin into little strips and.
• 1:13:09
  Speaker 1: Little pieces don't have salmon skin, yes, yes, yes.
• 1:13:13
  Speaker 3: No, I mean it got a little chewy for sure,
• 1:13:16
  Speaker 3: you know, but I kind of enjoyed it, especially in
• 1:13:18
  Speaker 3: contrast with a you know, a tender potato.
• 1:13:20
  Speaker 1: What size strip?
• 1:13:21
  Speaker 3: Oh, let's say like a thick match stick.
• 1:13:26
  Speaker 1: You know. The chef Jack Peppin.
• 1:13:29
  Speaker 3: Well, here's a here's a funny story. So when you
• 1:13:35
  Speaker 3: go to Connecticut for the last hunt in this book, okay,
• 1:13:41
  Speaker 3: and uh, I killed a turkey on the first day.
• 1:13:46
  Speaker 1: Uh.
• 1:13:47
  Speaker 3: And the next day, our hosts Dan Miser is a
• 1:13:51
  Speaker 3: chef up there. Miser he's he's a wonderful human being
• 1:13:56
  Speaker 3: and they call him the mayor because everybody, I mean,
• 1:13:59
  Speaker 3: he just you know, he walks in anywhere and they're like, hey,
• 1:14:01
  Speaker 3: he's like he owns a couple of like five restaurants
• 1:14:03
  Speaker 3: up there. Really cool guy. And we're kind of winding
• 1:14:08
  Speaker 3: down for our season. We're we're done, you know, I've
• 1:14:11
  Speaker 3: kind of I've gotten a turkey in every one of
• 1:14:13
  Speaker 3: the spots Georgia, Texas, Oregon, and now Connecticut, and it's
• 1:14:17
  Speaker 3: time for kind of a wind down celebratory dinner. And
• 1:14:20
  Speaker 3: he's like, yeah, some neighbors are coming over and you're cooking.
• 1:14:23
  Speaker 3: I'm cooking dinner. I'm I'm on deck for cooking dinner
• 1:14:26
  Speaker 3: that night. And he's like, jacqu'es coming over, and by
• 1:14:31
  Speaker 3: Jacques he means Jack peppin shock Papan is coming over
• 1:14:35
  Speaker 3: for dinner, which is horrifying. I cannot begin to tell
• 1:14:40
  Speaker 3: you the amount.
• 1:14:41
  Speaker 1: Of stress be intimidated by.
• 1:14:44
  Speaker 3: Uh. I mean, I don't know who, I mean, I
• 1:14:46
  Speaker 3: don't know. There's you could probably think of someone else,
• 1:14:48
  Speaker 3: but this is the man. This man was Charles de
• 1:14:51
  Speaker 3: Gaulle's personal chef. This man turned down being JFK's chef.
• 1:14:56
  Speaker 3: This man's father was in the French Resistance. He co
• 1:14:59
  Speaker 3: hosted a show with Julia Child for twenty something year.
• 1:15:03
  Speaker 3: I mean he is, I mean one of the most
• 1:15:05
  Speaker 3: impressive humans.
• 1:15:06
  Speaker 1: I stole his turkey gallantee.
• 1:15:09
  Speaker 3: Yeah, I cooked inner for him. Uh and it was
• 1:15:13
  Speaker 3: I mean, I think it came out well. He was kind,
• 1:15:16
  Speaker 3: his his poodle Guston in his lap the whole time.
• 1:15:21
  Speaker 3: Tell me, no, no, no, no, it was it was. I
• 1:15:25
  Speaker 3: just it's not and he.
• 1:15:27
  Speaker 1: This gallum getting on. It was his gallant first class.
• 1:15:30
  Speaker 1: She's got two first class seats and one of the
• 1:15:32
  Speaker 1: first class seats, he's got a dog box buckled into
• 1:15:35
  Speaker 1: the seat.
• 1:15:35
  Speaker 3: Oh just a case, she's this. This worked, This absolutely worked.
• 1:15:40
  Speaker 3: He was the kindest, sweetest First.
• 1:15:42
  Speaker 4: What was he doing you said he was?
• 1:15:44
  Speaker 3: He would feed the little bit.
• 1:15:48
  Speaker 1: He fed the dog your food. What what there?
• 1:15:51
  Speaker 5: What you expect from a world class French Not like
• 1:15:56
  Speaker 5: he's not gonna be waving a machete around like you.
• 1:15:59
  Speaker 1: There was a was also some I'm gonna pick it
• 1:16:02
  Speaker 1: back up again. He fed your food to a dog
• 1:16:04
  Speaker 1: in his lap? Jack, what happened?
• 1:16:07
  Speaker 3: This is? This is going in a way different directions
• 1:16:10
  Speaker 3: than his shd It's it's There was also a little
• 1:16:13
  Speaker 3: bit of like grilled boar that I brought up and
• 1:16:15
  Speaker 3: he like a little scrap of that. He's like he
• 1:16:18
  Speaker 3: gave it to.
• 1:16:18
  Speaker 1: He's sitting there even with a dog in his lap.
• 1:16:21
  Speaker 1: It's Jock the ban man.
• 1:16:22
  Speaker 3: He was like the Dolls personal chef.
• 1:16:25
  Speaker 1: Do you expect him to have better table manners?
• 1:16:29
  Speaker 3: This? It worked. I don't care. I was cooking. Nobody
• 1:16:34
  Speaker 3: cared Jock. I mean it was, it was. It was beautiful,
• 1:16:37
  Speaker 3: It was wonderful. It was on brand and it was
• 1:16:40
  Speaker 3: and I did the the wellington for it.
• 1:16:42
  Speaker 2: Did he have anything to say about your meal?
• 1:16:45
  Speaker 3: Oh? He was?
• 1:16:46
  Speaker 1: The dog seems like it. Jesse open shirt did as
• 1:16:54
  Speaker 1: he laughed. Boy, dog liked it.
• 1:16:56
  Speaker 3: He was. He was very complimentary and kind. And I
• 1:16:59
  Speaker 3: sat there and board wine for them all night and
• 1:17:01
  Speaker 3: sat right next and we talked about chicken, because you know,
• 1:17:03
  Speaker 3: he's from Breast in France and they're famous for their chickens,
• 1:17:07
  Speaker 3: and we we talked about every part of the chicken
• 1:17:11
  Speaker 3: and killing chickens the best way to kill a chicken.
• 1:17:13
  Speaker 1: And it was the best way to kill a chicken.
• 1:17:15
  Speaker 3: Oh yeah, there was some Oh gosh it was there
• 1:17:19
  Speaker 3: was I.
• 1:17:19
  Speaker 1: Was deep into the little brain.
• 1:17:21
  Speaker 3: Yep, that was it him. Yeah, well this was a knife.
• 1:17:25
  Speaker 3: Uh think roof of the mouth if I remember right, Yeah,
• 1:17:29
  Speaker 3: that would have worked. It was. It was amazing. So yes,
• 1:17:33
  Speaker 3: so uh an interesting uh way to to loop that
• 1:17:38
  Speaker 3: back is that you know Jacpa pen actually was that
• 1:17:41
  Speaker 3: the final meal? Uh that present in the book.
• 1:17:44
  Speaker 1: Why did they bring up Jack?
• 1:17:45
  Speaker 4: I just think it's hilarious how it was just kind
• 1:17:47
  Speaker 4: of like dropped in your lap, right, like you weren't
• 1:17:49
  Speaker 4: cooking for him or the dog. He just showed up.
• 1:17:53
  Speaker 3: Well, yeah, there was. I mean there was a little
• 1:17:55
  Speaker 3: bit of notice, enough enough to just, uh, you know,
• 1:17:57
  Speaker 3: instigate a lot of anxiety.
• 1:17:59
  Speaker 1: And why did I bring up Jack Peppin?
• 1:18:01
  Speaker 5: I don't know we're talking about we're talking about turkey skin.
• 1:18:04
  Speaker 5: I want to know if you there's other stuff the one.
• 1:18:08
  Speaker 1: He's the one that turned me on to cooking salmon skin.
• 1:18:12
  Speaker 1: But and this this is something I was going to
• 1:18:14
  Speaker 1: bring up with you earlier. One salmon skin is good
• 1:18:17
  Speaker 1: when it's fresh coming out of a freezer. Like salmon,
• 1:18:20
  Speaker 1: skin does not like a freezer.
• 1:18:22
  Speaker 3: It probably rancid fish.
• 1:18:24
  Speaker 1: Yeah, it hates the freezer. But nice fresh salmon. If
• 1:18:27
  Speaker 1: you ever get if you ever for you listeners out there,
• 1:18:30
  Speaker 1: if you're fresh salmon, take the skin and cut it
• 1:18:32
  Speaker 1: into little French fish strips and just do them in
• 1:18:35
  Speaker 1: olive oil. Damn it's good. Well did you ever gag salmon?
• 1:18:38
  Speaker 1: It's spend in your freezer six months? It's not good.
• 1:18:40
  Speaker 1: And I was the was gonna bring up. If you're
• 1:18:41
  Speaker 1: cooking skanky fish, remember talking with the bubble factor. The
• 1:18:45
  Speaker 1: skankier the fish is longer, you leave it in a friar.
• 1:18:50
  Speaker 1: If you look like frying primo good fresh fish, you
• 1:18:55
  Speaker 1: can leave it in longer. But when you fry it long,
• 1:18:59
  Speaker 1: your fry in the skank out of it. You know
• 1:19:03
  Speaker 1: what I'm talking about?
• 1:19:05
  Speaker 3: Do you agree? Yes? I'm sorry, I just got hung
• 1:19:07
  Speaker 3: up on that last sentute.
• 1:19:09
  Speaker 4: Did you ever try to alibit skim?
• 1:19:12
  Speaker 3: Yeah?
• 1:19:12
  Speaker 1: I did try. Hels is good. Yeah, fresh halbert skim,
• 1:19:15
  Speaker 1: helbt skin, sea lice, all stuff to it.
• 1:19:18
  Speaker 3: Yeah.
• 1:19:19
  Speaker 4: So yeah, you take your late knife like the backside
• 1:19:23
  Speaker 4: of your flay knife and just scrape that slime off
• 1:19:25
  Speaker 4: of her. And then you try that and put coarse
• 1:19:28
  Speaker 4: salt on it and then put that on like a
• 1:19:30
  Speaker 4: Caesar salad.
• 1:19:31
  Speaker 5: Holy ship, don't do that with hell that that's been
• 1:19:34
  Speaker 5: the freezing.
• 1:19:35
  Speaker 1: Oh no, I don't. Why don't I quit freezing. I
• 1:19:37
  Speaker 1: don't freeze. I don't get fish anymore, man, because it
• 1:19:40
  Speaker 1: just it's scammon, it's skin them if I'm gonna freeze, Well,
• 1:19:45
  Speaker 1: no that's not true. No, you're right. But I eat
• 1:19:49
  Speaker 1: them when I come home, when I come home from Alaska. Yeah,
• 1:19:53
  Speaker 1: I eat them and give them away. And I don't like,
• 1:19:56
  Speaker 1: I don't. You don't want it in there, like in
• 1:19:58
  Speaker 1: a multitude, salmon's gone, Yeah, salmon in the month two
• 1:20:01
  Speaker 1: I've given it away or I've eaten it.
• 1:20:04
  Speaker 3: Yep.
• 1:20:04
  Speaker 1: I just found a couple of flays that I just
• 1:20:07
  Speaker 1: through freezer mismanagement. I smoked them. Yeah, I smoked him
• 1:20:11
  Speaker 1: skin on, smoked him skin on. But cal you're thinking
• 1:20:14
  Speaker 1: about scraping. You look at a halbit. It looks so
• 1:20:17
  Speaker 1: beautiful and shining and everything, and you run the back
• 1:20:20
  Speaker 1: of your over and it comes off like.
• 1:20:22
  Speaker 5: The nastiest like oil, like black slime.
• 1:20:26
  Speaker 1: It's hard to get off stuff. Then you're like, damn
• 1:20:29
  Speaker 1: the fact that I've been like freezing that junk without
• 1:20:32
  Speaker 1: Now we just scraped the dickens out of them and
• 1:20:35
  Speaker 1: they still look pretty. Yeah.
• 1:20:46
  Speaker 4: So any what about like skin on like a turkey
• 1:20:52
  Speaker 4: thigh and being able to bite through that skin.
• 1:20:55
  Speaker 3: Yeah, it's gonna require a decent amount of cooking. You know,
• 1:20:58
  Speaker 3: cold feet is a really good math where you're gonna
• 1:21:01
  Speaker 3: dry Brian.
• 1:21:02
  Speaker 1: It first lay this one out for me.
• 1:21:04
  Speaker 3: Uh A coffee is an excellent way to do that.
• 1:21:06
  Speaker 3: So you're gonna you're gonna season it real well with salt,
• 1:21:10
  Speaker 3: and I have a little seasoning mix and there's gonna
• 1:21:12
  Speaker 3: be salt and some sort of some kind of citrus
• 1:21:15
  Speaker 3: essed little garlic, a pinch of sugar. You season it
• 1:21:18
  Speaker 3: kind of cured a little bit, and then you cook
• 1:21:20
  Speaker 3: it very slowly in fat. That could be a whole
• 1:21:22
  Speaker 3: drummy a whole I would say, a whole leg quarter,
• 1:21:27
  Speaker 3: so thigh drumming connected. And then you can you cook
• 1:21:32
  Speaker 3: that until it's tender. And a very common method for
• 1:21:36
  Speaker 3: doing all kinds of things. You know, you cold feed rabbit,
• 1:21:38
  Speaker 3: you can cold feed beef ribs. You can cold feed
• 1:21:40
  Speaker 3: famously duck legs, and then you would take that out
• 1:21:44
  Speaker 3: and and apply heat to it, just like we did
• 1:21:47
  Speaker 3: yesterday with the with the pig leg You know, you
• 1:21:49
  Speaker 3: can throw it on the grill, you can put it
• 1:21:51
  Speaker 3: in a hot oven. You can even deep fry it,
• 1:21:53
  Speaker 3: you know, I mean if you want to just kind
• 1:21:55
  Speaker 3: of go over the top. But basically you can render
• 1:21:57
  Speaker 3: that skin out, but it's gonna require a lot of
• 1:22:00
  Speaker 3: low and slow, gentle cooking on there, and you still
• 1:22:03
  Speaker 3: might have a little bit of chew. When I was
• 1:22:06
  Speaker 3: doing the testing, I had some good results. So the
• 1:22:09
  Speaker 3: whole approach I took for the what I call the
• 1:22:12
  Speaker 3: holiday turkey is I cold and feed the legs in
• 1:22:15
  Speaker 3: that way. And it was a jake. It was a
• 1:22:16
  Speaker 3: young bird skin on, and then I cooked those slowly
• 1:22:21
  Speaker 3: and then brought those back in the oven. Got the
• 1:22:23
  Speaker 3: skin browned on. That came out beautifully, and then roasted
• 1:22:26
  Speaker 3: the breast separately, got it and that came best of
• 1:22:30
  Speaker 3: the best. It came out great. And simultaneously making a
• 1:22:34
  Speaker 3: sauce a gravy with the liquid in the pot with
• 1:22:38
  Speaker 3: the breast skin side up, so the skin's getting brown
• 1:22:42
  Speaker 3: and then the liquid underneath it is just getting all
• 1:22:45
  Speaker 3: the flavor from the breast, and then you just puree
• 1:22:47
  Speaker 3: that instead of thickening it. So it's got the vegetables
• 1:22:49
  Speaker 3: and it came out great, and it was It's just
• 1:22:52
  Speaker 3: like another way to approach the whole turkey. I mean,
• 1:22:55
  Speaker 3: it is a hyper Thanksgiving style meal right there. You've got,
• 1:22:59
  Speaker 3: you know, all these flavors of celery and sage, things
• 1:23:02
  Speaker 3: like that that you that you associate with love them.
• 1:23:07
  Speaker 3: They just loved rosemary in every garden. And and then
• 1:23:12
  Speaker 3: you get the legs cooked nicely too. But the legs
• 1:23:15
  Speaker 3: took way longer, you know. But but yeah, I had
• 1:23:18
  Speaker 3: some luck with it. But honestly, I am mostly skinning birds.
• 1:23:24
  Speaker 3: The for what I'm gonna do a lot of cutlets,
• 1:23:28
  Speaker 3: a lot of the pyards, the grilled cutlets, and a
• 1:23:31
  Speaker 3: lot of fried and then I like to generate broth
• 1:23:36
  Speaker 3: and shredded meat off of legs a lot. So I
• 1:23:38
  Speaker 3: will crockpot that shred the meat, take that broth, use
• 1:23:42
  Speaker 3: that for whatever purposes I need that for, and have
• 1:23:44
  Speaker 3: that shredded meat set aside. I don't really need the
• 1:23:47
  Speaker 3: skin at that point. Also, mostly hunting in Texas it's hot,
• 1:23:51
  Speaker 3: really easy to just get in there and zip that
• 1:23:52
  Speaker 3: bird and just get it and get it done. And
• 1:23:55
  Speaker 3: I'll go in and I'll and I'll skin the wings out.
• 1:23:58
  Speaker 3: And that is a pain in the ass. It's tough.
• 1:24:01
  Speaker 3: And I and I came to the realization it's like
• 1:24:03
  Speaker 3: plucking and skin it. There's no easy route around those
• 1:24:06
  Speaker 3: I'm sorry, the wings. The wings. Yeah, yeah, around the wings.
• 1:24:09
  Speaker 3: It's like it's hard either.
• 1:24:10
  Speaker 5: Skinning the wings is like skinning a squirrel. It's like tough.
• 1:24:14
  Speaker 3: Yeah, well yeah yeah. And then plucking them is you know,
• 1:24:18
  Speaker 3: requires some some force as well. But you go in
• 1:24:22
  Speaker 3: and do that.
• 1:24:23
  Speaker 1: I even know when you give them a dun't. Yeah,
• 1:24:25
  Speaker 1: I mean, nice wing, man, it looks pretty given dun't,
• 1:24:29
  Speaker 1: you can pluck it out to the bitter end.
• 1:24:30
  Speaker 3: Yeah.
• 1:24:31
  Speaker 5: Are you thinking about what you're gonna do with the
• 1:24:33
  Speaker 5: bird differently? If you shoot a jake versus a sure
• 1:24:37
  Speaker 5: big old.
• 1:24:38
  Speaker 3: Share limb hangar, yeah, you you would. You could orient
• 1:24:43
  Speaker 3: more towards like a whole leg, quarters, whole roasted breasts. Honestly,
• 1:24:50
  Speaker 3: the best success. I mean, I kind of I want
• 1:24:52
  Speaker 3: to finish out at your question now, but yeah, just
• 1:24:56
  Speaker 3: it's more tender, you know, And so I think like
• 1:24:58
  Speaker 3: the same thing with the haw. The younger the animal,
• 1:25:01
  Speaker 3: the smaller the animal, the bigger the cut, you know,
• 1:25:04
  Speaker 3: and so you can do more roasts and things like
• 1:25:07
  Speaker 3: that big old bird. And I killed a twenty five
• 1:25:11
  Speaker 3: pound tom and a rio in Texas and no Wow
• 1:25:15
  Speaker 3: waited on digital scale monster for Texas. Yeah, I don't.
• 1:25:22
  Speaker 1: Know what he was hanging out nearby? Was corn?
• 1:25:26
  Speaker 5: That weight was it was corn.
• 1:25:28
  Speaker 3: It wasn't near corn feed, I mean like real clothes.
• 1:25:33
  Speaker 3: He was a he was a big old boy. Yeah.
• 1:25:37
  Speaker 3: I shot a bandit turkey one time. The biologist told
• 1:25:40
  Speaker 3: me it was either five and a half or six
• 1:25:42
  Speaker 3: and a half years kid.
• 1:25:43
  Speaker 4: Yeah, that's crazy.
• 1:25:45
  Speaker 3: Yeah, it was bust out the old crockpopp Well, I
• 1:25:49
  Speaker 3: mean it was not to go off on a tangent whatever.
• 1:25:56
  Speaker 3: It took me forever to call this bird in. I
• 1:25:58
  Speaker 3: killed him. Actually my misfired had to load another shell
• 1:26:01
  Speaker 3: killed the bird and it was just like ecstatic walked
• 1:26:04
  Speaker 3: over there and saw a big old metal leg band
• 1:26:06
  Speaker 3: on him and it was just like what a friend
• 1:26:09
  Speaker 3: of mine's game ward And I called him up and
• 1:26:11
  Speaker 3: I'm like, guess what he's like that's cool.
• 1:26:14
  Speaker 1: I got to talk how far away was attagged?
• 1:26:17
  Speaker 3: Three quarters of a mile.
• 1:26:21
  Speaker 1: Five and a half years.
• 1:26:22
  Speaker 3: He didn't make that far yeah, no, no, he was
• 1:26:24
  Speaker 3: in a county that doesn't have huge Turkey population, Southeast Austin.
• 1:26:28
  Speaker 1: Gun missfired. I'm you sure it wasn't User air.
• 1:26:30
  Speaker 3: Oh, it's hundred pc user air. Yeah I didn't.
• 1:26:33
  Speaker 5: Oh yeah, that turkey might have just said I've been
• 1:26:36
  Speaker 5: around so long after.
• 1:26:39
  Speaker 1: A lot of my yeah, I've had I've had a
• 1:26:41
  Speaker 1: lot of misfires. I've had a lot of mispires about
• 1:26:44
  Speaker 1: being like that. I didn't do something.
• 1:26:46
  Speaker 3: Oh no, no, no, no, that was all my fault. Yeah,
• 1:26:48
  Speaker 3: I didn't. I didn't let the bolt just drive it home,
• 1:26:50
  Speaker 3: and didn't.
• 1:26:51
  Speaker 1: You try to be quiet?
• 1:26:52
  Speaker 3: Yeah?
• 1:26:52
  Speaker 1: Do you want me? Turkeys have not been killed by
• 1:26:55
  Speaker 1: people trying to be quiet because you're like you ease
• 1:26:58
  Speaker 1: that slide forward, you know, or you're like you're you're
• 1:27:02
  Speaker 1: you're you're hunt with the pump.
• 1:27:03
  Speaker 3: You kind of go, no, I'll never make that mistake.
• 1:27:07
  Speaker 1: Yeah, you don't load the pin. I've had that happen
• 1:27:10
  Speaker 1: so many times. You just don't take yet, you just
• 1:27:12
  Speaker 1: don't when you're hunt with a semi just washing. Yeah,
• 1:27:17
  Speaker 1: or you'll try to do it quiet and then you
• 1:27:18
  Speaker 1: like fidget with it, trying to get it to do
• 1:27:20
  Speaker 1: that final.
• 1:27:21
  Speaker 3: Little that final little Now that that that scarred me.
• 1:27:26
  Speaker 3: And then I got to talk to two different biologists
• 1:27:28
  Speaker 3: and they they they said that when he was tagged,
• 1:27:32
  Speaker 3: he was either two and a half or three and
• 1:27:34
  Speaker 3: a half and it was three years prior.
• 1:27:36
  Speaker 1: Well they tagged him as an adult. Yeah, that's cool.
• 1:27:39
  Speaker 1: What were they what were they working on?
• 1:27:40
  Speaker 3: I don't know it was in it, Yes, probably just
• 1:27:43
  Speaker 3: population out there because it's one of Texas only has
• 1:27:46
  Speaker 3: a few one Gobbler counties. It's like a April season only,
• 1:27:51
  Speaker 3: and that was in one of those counties, and so
• 1:27:53
  Speaker 3: I would assume just you know, just population status.
• 1:27:56
  Speaker 1: I wanted something interest about tagging. You used to go
• 1:28:00
  Speaker 1: out butcher to soft shell out of the soft shell
• 1:28:02
  Speaker 1: turtle out of the Yellowstone and had a tag on
• 1:28:04
  Speaker 1: it pinched into its shell. I could never find showed
• 1:28:08
  Speaker 1: it around, asked around, never found who the hell. It
• 1:28:12
  Speaker 1: was like a picture like a I can't describe it,
• 1:28:17
  Speaker 1: like a staple.
• 1:28:20
  Speaker 4: Did you call the grade schools?
• 1:28:22
  Speaker 1: No? But it's real official looking. It didn't look like
• 1:28:25
  Speaker 1: someone just said, I hang this whatever on the turtle.
• 1:28:28
  Speaker 1: You know, it was like pinched into its shell and
• 1:28:31
  Speaker 1: it just had like a couple numbers. And I don't know,
• 1:28:33
  Speaker 1: did you call that thing?
• 1:28:34
  Speaker 5: Came from Fish and Wildlife Service? Yeah, it was federal.
• 1:28:38
  Speaker 1: No, I showed people from the state. Try. So you
• 1:28:40
  Speaker 1: ever seen a tag like that? That's weird? Yeah, I
• 1:28:42
  Speaker 1: could never find it.
• 1:28:43
  Speaker 4: You know what's been kind of fun is because I'm
• 1:28:49
  Speaker 4: basing this off of observation and past, i'd say a
• 1:28:54
  Speaker 4: partial criticism of yours regarding our guest Jesse here where
• 1:29:00
  Speaker 4: because we he and I haven't hunted.
• 1:29:01
  Speaker 1: I criticized him in the past.
• 1:29:03
  Speaker 4: Yes, he and I haven't hunted together. But you're you're,
• 1:29:09
  Speaker 4: like I said, like more observation, soft criticism is Jesse
• 1:29:15
  Speaker 4: has no fun hunting, right, Like on the hogs, It's
• 1:29:19
  Speaker 4: like Jesse's here to get the hog and then like
• 1:29:21
  Speaker 4: get to work.
• 1:29:22
  Speaker 3: Right, I'll take that skinning hogs is fun.
• 1:29:27
  Speaker 4: But like all of his turkey stories, is very plain
• 1:29:30
  Speaker 4: to see that he has a lot of fun hunting turkeys.
• 1:29:32
  Speaker 1: Well, you enjoy the pursuit.
• 1:29:34
  Speaker 3: I do, I do, And I think that's I mean
• 1:29:35
  Speaker 3: a lot of you know, by the end of the book,
• 1:29:37
  Speaker 3: I've tried to make that apparent. You know, it's like
• 1:29:39
  Speaker 3: it's done. It's taught me a lot about patients and why,
• 1:29:42
  Speaker 3: and you know the motivation. Also, I got to go
• 1:29:46
  Speaker 3: to some beautiful places, you know, and I got to travel.
• 1:29:48
  Speaker 3: I'm like, I'm I am typically stuck in Texas, not
• 1:29:52
  Speaker 3: not for any reason beyond my own fault. I just
• 1:29:56
  Speaker 3: don't travel to hunt a lot. And this this got me,
• 1:30:00
  Speaker 3: you know, into very different locations. Eastern Oregon there was
• 1:30:03
  Speaker 3: three feet of snow on the ground, uh, you know,
• 1:30:05
  Speaker 3: the swamps of Georgia, and then Connecticut, which was incredible
• 1:30:09
  Speaker 3: because you're hunting twelve acre property here, nine acre property there,
• 1:30:14
  Speaker 3: and then you're.
• 1:30:15
  Speaker 4: Rolling twelve billion ticks.
• 1:30:17
  Speaker 3: Oh. We were twenty miles from Lime, which was disturbing.
• 1:30:21
  Speaker 3: All the actual line ye the city and or on
• 1:30:27
  Speaker 3: on just this vast amount of public land. We had
• 1:30:30
  Speaker 3: this weird poacher running up there. I had a guy
• 1:30:32
  Speaker 3: come and shoot a turkey that I was like thirty
• 1:30:36
  Speaker 3: seconds away from. Just some weird, weird stuff.
• 1:30:40
  Speaker 4: I mean, but go into that.
• 1:30:42
  Speaker 1: What happened, Like you were calling a burden and another
• 1:30:44
  Speaker 1: guy shot it.
• 1:30:45
  Speaker 3: Yeah, it was it was really weird. So we were
• 1:30:49
  Speaker 3: You have to have permission on a daily permission to
• 1:30:53
  Speaker 3: hunt anywhere in Connecticut from the landowner on a different
• 1:30:56
  Speaker 3: piece of paper. It's very very regulated. So if you're
• 1:30:59
  Speaker 3: going to hunt three differ properties, you got to have
• 1:31:01
  Speaker 3: three different permission slips per day. Even if it's like
• 1:31:04
  Speaker 3: you're you're the guy.
• 1:31:06
  Speaker 1: Like like if a farmer says, yeah, go ahead.
• 1:31:09
  Speaker 3: Yeah, you got to fill out this little permission slip.
• 1:31:12
  Speaker 1: Really, but even his nephew does.
• 1:31:15
  Speaker 3: As far as I know, that's what we were doing. Yeah,
• 1:31:17
  Speaker 3: we were. We were every morning paperwork time, and so
• 1:31:21
  Speaker 3: we were.
• 1:31:21
  Speaker 1: He was enrolled in the public access program.
• 1:31:24
  Speaker 3: No, no, no, this is regular be on private on
• 1:31:28
  Speaker 3: private land. Yeah, yeah, we were.
• 1:31:31
  Speaker 1: Our host people are going to write in about this, Oh.
• 1:31:33
  Speaker 3: I'm sure I called, yeah the comment section. I look
• 1:31:36
  Speaker 3: forward to it.
• 1:31:38
  Speaker 2: Uh, well, there's you can post your property says this
• 1:31:40
  Speaker 2: is by written permission only. Yeah, and if you get
• 1:31:44
  Speaker 2: call on there with that written permission, you're trespassing.
• 1:31:46
  Speaker 3: Even our hosts asked we were filling out permission slips
• 1:31:50
  Speaker 3: daily to hunt with him. We we were that day.
• 1:31:55
  Speaker 3: We were rolling around and we were kind of alternating
• 1:31:58
  Speaker 3: between public land, and we rolled to this big area
• 1:32:01
  Speaker 3: of public land, and right off the trail there's a
• 1:32:04
  Speaker 3: bunch of feathers or like stuck into the ground. Turkey
• 1:32:07
  Speaker 3: feathers stuck into the ground like a arraid. It was.
• 1:32:10
  Speaker 3: It was like kind of witchy, like real weird.
• 1:32:12
  Speaker 1: Little kitty, little kiddy, what do you mean little kids
• 1:32:15
  Speaker 1: do stuff like that? And it seems like witches did it.
• 1:32:17
  Speaker 3: Somebody killed a turkey and and was like, hey, I
• 1:32:20
  Speaker 3: killed a turkey that was on public We get to
• 1:32:23
  Speaker 3: the boundary of that and we have permission to hunt
• 1:32:26
  Speaker 3: the orchard beyond that boundary, and immediately we start hearing gobblers.
• 1:32:31
  Speaker 3: There's three monsters just in this field. Oh, just doing that.
• 1:32:38
  Speaker 3: Not budgeting, not budget at all. We split up, and
• 1:32:47
  Speaker 3: he was going to go around to the other side
• 1:32:49
  Speaker 3: of this field in case, yeah yeah, or if they
• 1:32:53
  Speaker 3: moved off that way and I stayed on one side.
• 1:32:56
  Speaker 3: I had a big open area between me and that field.
• 1:33:00
  Speaker 1: You're trying to bushwhack them.
• 1:33:01
  Speaker 3: I tried to bushwhack there's a one pine tree. I
• 1:33:04
  Speaker 3: belly crawled about two hundred yards, you know, the whole time,
• 1:33:08
  Speaker 3: like lime and belly crawled, and I got up on them,
• 1:33:13
  Speaker 3: and those birds just they had some hens on them
• 1:33:15
  Speaker 3: and they just theyre not moving, and they went quiet,
• 1:33:19
  Speaker 3: and I would I would yelp every twenty minutes, and
• 1:33:22
  Speaker 3: they just totally went quiet and they moved off into
• 1:33:24
  Speaker 3: the brush. And then after about an hour or so,
• 1:33:27
  Speaker 3: they fire back up, and the three of them in
• 1:33:30
  Speaker 3: unison are every time they do it, that's it. Thank you.
• 1:33:34
  Speaker 3: I'm what a point and you're gonna make that sound.
• 1:33:36
  Speaker 1: I'm gonna try to do it. I'm gonna do it
• 1:33:37
  Speaker 1: where it's three of them doing it.
• 1:33:38
  Speaker 3: Yeah. So I would yelp and and they would and
• 1:33:43
  Speaker 3: they would hammer back, and they're in this hollow and
• 1:33:44
  Speaker 3: this noise it's just reverberating to this little valet. But
• 1:33:49
  Speaker 3: we're on private at this point, and we're bordered on
• 1:33:51
  Speaker 3: one side by a land trust. No hunting allowed there.
• 1:33:55
  Speaker 1: M hm.
• 1:33:57
  Speaker 3: They get far enough up into the woods that I
• 1:33:59
  Speaker 3: am able to extra kate where they can't see me,
• 1:34:02
  Speaker 3: and I and I do a wide loop and I
• 1:34:03
  Speaker 3: try to come up on the side of them, and
• 1:34:06
  Speaker 3: so I do, and then I get about one hundred
• 1:34:08
  Speaker 3: and fifty yards and I start talking to them and
• 1:34:10
  Speaker 3: they're every time they're they're really every time not moving.
• 1:34:17
  Speaker 3: But they're in this little hollow and there's this rock wall.
• 1:34:21
  Speaker 3: If you've ever been to Connecticut.
• 1:34:24
  Speaker 1: Walls, every the poet Laurie Robert Frost has the whole
• 1:34:27
  Speaker 1: poem boat. It's like an old stone savage.
• 1:34:31
  Speaker 3: So I eventually I just I get on the opposite
• 1:34:35
  Speaker 3: side of this rock wall and start creeping up on them.
• 1:34:38
  Speaker 3: And I'm calling and they're calling back the whole time,
• 1:34:40
  Speaker 3: but not budging.
• 1:34:41
  Speaker 1: You're thinking you're just gonna snake your barrel over the
• 1:34:43
  Speaker 1: top of that rock.
• 1:34:46
  Speaker 3: Yeah, And you know, I'm I've been and I'm like,
• 1:34:51
  Speaker 3: this is gonna happen. And two of these guys are big.
• 1:34:54
  Speaker 3: I mean, the third one is not a jake. I
• 1:34:56
  Speaker 3: mean there, but they're they're great looking birds. I we okay, granted,
• 1:35:02
  Speaker 3: I also I was speaking, you know, just like I'm
• 1:35:04
  Speaker 3: by myself. I got a photographer with me, you know,
• 1:35:06
  Speaker 3: Jody's with me. We're creeping up along this rock wall.
• 1:35:11
  Speaker 3: We're probably not forty fifty yards from the point where
• 1:35:15
  Speaker 3: we're going to poke over and seal this deal. And
• 1:35:19
  Speaker 3: a shotgun fires up the hill and hits a tree
• 1:35:23
  Speaker 3: about thirty yards in front of us. The pattern hits up.
• 1:35:28
  Speaker 3: This somebody shot up and I Am like, what just happened.
• 1:35:34
  Speaker 3: So the other guy that's hunting with us, that had
• 1:35:37
  Speaker 3: circled around, but I've been texting with him and he
• 1:35:40
  Speaker 3: was he had since left to chase another gobbler that
• 1:35:44
  Speaker 3: he had heard, so he wasn't in the area. But
• 1:35:47
  Speaker 3: I'm like, well, that's him. He just did that. I'm
• 1:35:50
  Speaker 3: a little pissed that he didn't communicate where he was,
• 1:35:53
  Speaker 3: and also that he shot at us. So I start
• 1:35:55
  Speaker 3: calling his name and I hear nothing, and I'm like, hey, hey, hey,
• 1:36:02
  Speaker 3: and I hear and I'm like, oh, well, let's turkey flapping.
• 1:36:07
  Speaker 3: It wasn't it was a person running away away, no shit, what?
• 1:36:13
  Speaker 3: And so I never saw the person.
• 1:36:16
  Speaker 1: It's this, did he kill the turkey?
• 1:36:19
  Speaker 3: Honestly? I left. I just got out of there. I
• 1:36:25
  Speaker 3: couldn't see. I like poked over and I looked down
• 1:36:27
  Speaker 3: into that hall. There was no dead bird that I
• 1:36:30
  Speaker 3: could see. I couldn't hear my friend, the guy that
• 1:36:36
  Speaker 3: was with us, I didn't know where he was. And
• 1:36:39
  Speaker 3: I was like, and somebody just shot at us, basically,
• 1:36:42
  Speaker 3: And I was like, I'm leaving. I'm out of here,
• 1:36:44
  Speaker 3: and we left and we went back and we met
• 1:36:47
  Speaker 3: the guy at the boundary of the of public and
• 1:36:50
  Speaker 3: private that we were we had the access to, and
• 1:36:52
  Speaker 3: he he was like, absolutely, that is a land trust.
• 1:36:55
  Speaker 3: There's no hunting. Somebody was over there heard these birds hammering,
• 1:37:02
  Speaker 3: I mean for an hour.
• 1:37:03
  Speaker 4: And it was just more than they could stand.
• 1:37:06
  Speaker 5: It was more than they could Did you ever hear
• 1:37:07
  Speaker 5: that that guy call it all?
• 1:37:10
  Speaker 3: No, but if you ever heard me call you know
• 1:37:13
  Speaker 3: it's not a hint.
• 1:37:17
  Speaker 5: The guy I'm saying, the guy that shot, he never.
• 1:37:21
  Speaker 1: He was just he was slipping into good to be true.
• 1:37:24
  Speaker 4: But you're saying, had he heard you, he would have
• 1:37:26
  Speaker 4: known there was another person.
• 1:37:27
  Speaker 3: He was either brazen or an idiot or both. This
• 1:37:33
  Speaker 3: story idiot. I want to just clarify, every part of
• 1:37:38
  Speaker 3: this story is one hundred percent like this, and.
• 1:37:40
  Speaker 1: I was hearing any part there's no story is another
• 1:37:43
  Speaker 1: kind of story where I'm like, Dad's not true.
• 1:37:46
  Speaker 3: And then a friend of this guy by the guy
• 1:37:50
  Speaker 3: that was hunting with the local calls him in a
• 1:37:53
  Speaker 3: little while later and said that a couple that was
• 1:37:56
  Speaker 3: walking at the land trust saw a guy with a shotgun.
• 1:37:58
  Speaker 3: They called the cops. I came and arrested some dude
• 1:38:02
  Speaker 3: and he was in there and he had a bag,
• 1:38:04
  Speaker 3: but we don't know if he had his camera. I
• 1:38:05
  Speaker 3: never got any follow up.
• 1:38:07
  Speaker 1: Why don't you get some following an appendix?
• 1:38:13
  Speaker 3: It was very mysterious, very strange. It ended really weird,
• 1:38:16
  Speaker 3: and you know, as that was like mid day, and
• 1:38:18
  Speaker 3: I was just like, I don't even know where to
• 1:38:20
  Speaker 3: go from here, you know. And it's also I'm coming
• 1:38:24
  Speaker 3: from Texas, you now, and it's just like there's private land.
• 1:38:28
  Speaker 3: I don't even there's very little public land turkey hunting
• 1:38:31
  Speaker 3: in Texas. I mean, it's minuscule. And then for these
• 1:38:35
  Speaker 3: these boundaries and all this stuff to exist, and I'm
• 1:38:37
  Speaker 3: I'm I'm very out of my element and just like
• 1:38:41
  Speaker 3: also just confounded by all all these things that have
• 1:38:44
  Speaker 3: happened that there's like public land, no hunting, private land, yes,
• 1:38:47
  Speaker 3: hunting with permission, public yes, yes, with with weird display
• 1:38:53
  Speaker 3: of turkey. And then and then you know this mysterious
• 1:38:57
  Speaker 3: person that just dropped in and tried you write about
• 1:39:00
  Speaker 3: in your book. It's all in there. Oh cool? Yeah nice?
• 1:39:04
  Speaker 1: Did you include that he got with resting?
• 1:39:05
  Speaker 3: Yeah, well supposedly, I mean, that's that's you know that's
• 1:39:09
  Speaker 3: the third hand that that that's what happened.
• 1:39:12
  Speaker 1: To hire a researcher to find out what happened to
• 1:39:14
  Speaker 1: that guy.
• 1:39:15
  Speaker 3: I would love to know. Yeah, but I mean it
• 1:39:18
  Speaker 3: was it was very interesting. And we also had somebody
• 1:39:21
  Speaker 3: fair and square scooped us in Oregon, you know, like
• 1:39:25
  Speaker 3: we were you know, we moved off of a place
• 1:39:28
  Speaker 3: that we thought that a bird would be where you know,
• 1:39:31
  Speaker 3: we had seen one the day before, and we called
• 1:39:33
  Speaker 3: and never heard anything, and then we moved off and
• 1:39:35
  Speaker 3: that bird was on his way the whole time. Some
• 1:39:38
  Speaker 3: kid and his girlfriend, I mean like teens, Like I
• 1:39:40
  Speaker 3: mean's kid's probably sixteen. He rolled in right after us
• 1:39:44
  Speaker 3: started like calling to this.
• 1:39:46
  Speaker 4: Bird, slammed the car door.
• 1:39:49
  Speaker 3: Yeah, you got a really bad crow call. I was like,
• 1:39:52
  Speaker 3: what is that? You know, if I'm if I am
• 1:39:54
  Speaker 3: judging and calling, it's bad.
• 1:39:57
  Speaker 1: Yeah, but when you're trying to shot gobble, doesn't matter
• 1:39:59
  Speaker 1: what it's on.
• 1:40:00
  Speaker 3: Yeah, and uh and then we're and so then we
• 1:40:02
  Speaker 3: start like calling and he's answering both of us, and
• 1:40:05
  Speaker 3: then it's just boom, And I was like, he got it.
• 1:40:10
  Speaker 3: He throws that bird on his back when we were
• 1:40:13
  Speaker 3: just walked out and we had to walk out the
• 1:40:14
  Speaker 3: same road, him and his girlfriend. He's got this bird
• 1:40:17
  Speaker 3: on his back, doesn't even turn around, just throws his
• 1:40:20
  Speaker 3: hand up and waves, just like yes, sir, yes, sir.
• 1:40:26
  Speaker 3: And I'm pretty sure she shot it. And I was
• 1:40:28
  Speaker 3: just like you little sob bitch, like you're having a
• 1:40:32
  Speaker 3: good day, man, very well done, you.
• 1:40:34
  Speaker 1: Know, said I got some ideas. I can cook that bird.
• 1:40:37
  Speaker 8: Yeah, yeah, hey, yeah, don't hold cook it. Yeah, it's
• 1:40:43
  Speaker 8: stung in the moment, but it it feels a lot
• 1:40:47
  Speaker 8: better now.
• 1:40:47
  Speaker 3: I'm willing to let him have that. But you know,
• 1:40:51
  Speaker 3: just like the spectrum of experiences between you know, private
• 1:40:56
  Speaker 3: and we started off in private in Texas and then
• 1:40:59
  Speaker 3: massive public stretches in Oregon, and then you know, a
• 1:41:04
  Speaker 3: weird mix of both in Connecticut and having these interactions
• 1:41:08
  Speaker 3: that were you know, fair too scary. Yeah out there too,
• 1:41:13
  Speaker 3: but I mean it was it's interesting. But I yeah,
• 1:41:16
  Speaker 3: I mean to circle back in a long fashion. I
• 1:41:19
  Speaker 3: love it, you know, I just love it. It's it's spraying,
• 1:41:21
  Speaker 3: it's beautiful, it's it's fun and I but I love
• 1:41:24
  Speaker 3: eating them the most. I mean, that's really what drives
• 1:41:27
  Speaker 3: it for me. To your point, the cow I just love,
• 1:41:31
  Speaker 3: you know, my birthdays in May. I share a birthday
• 1:41:33
  Speaker 3: with colonel Colonel Tom Kelly. Yeah, and uh that's my
• 1:41:39
  Speaker 3: uh fried turkey every every birthday, Fried turkey and do
• 1:41:42
  Speaker 3: berry cobbler. That's my thing.
• 1:41:44
  Speaker 1: Dang, what do you gotta get for a big, old,
• 1:41:47
  Speaker 1: shiny book like this?
• 1:41:49
  Speaker 3: It's that's fifty fifty just like the Hog Book, one
• 1:41:54
  Speaker 3: hundred and fifteen recipes, three hundred and seventy odd pages,
• 1:42:00
  Speaker 3: telling exciting stories.
• 1:42:02
  Speaker 1: It's like thirty three cents of recipe.
• 1:42:04
  Speaker 3: That's a good math, alright.
• 1:42:07
  Speaker 6: You can get at the Meat Eater website.
• 1:42:10
  Speaker 4: So there's another interesting observation with their guest here is
• 1:42:13
  Speaker 4: when you're asking about hogs, he's like real sheepish about
• 1:42:17
  Speaker 4: the hogs that he prefers to shoot. He's like he's
• 1:42:19
  Speaker 4: trying to select for pregnant sows. Yeah, And it's like
• 1:42:23
  Speaker 4: if that's just packaged meat and labeled as something in
• 1:42:26
  Speaker 4: the grocery store, that's just what people want. There's no
• 1:42:30
  Speaker 4: other thought put into it, right, like yeah, easter lamb.
• 1:42:34
  Speaker 3: Yeah you know, yeah. Yeah.
• 1:42:37
  Speaker 1: It's called The Turkey Book. A Chef's Journey of Hunting
• 1:42:40
  Speaker 1: and Cooking, America's bird, Jesse Griffiths. Photography by Jody Horton
• 1:42:47
  Speaker 1: and Sam Everett, And.
• 1:42:49
  Speaker 3: We had two photographers on this one. It's pretty fun.
• 1:42:51
  Speaker 1: And on the back, I see you got it's cool
• 1:42:52
  Speaker 1: because you got a little thing that's gonna puzzle most people.
• 1:42:54
  Speaker 1: There's a gobbler working a decoy.
• 1:42:57
  Speaker 3: Yeah, and yeah, didn't shoot a single over decoy. Oh
• 1:43:01
  Speaker 3: last spring.
• 1:43:02
  Speaker 1: And it's got a cloth cover. It's beautiful.
• 1:43:04
  Speaker 3: Thank you.
• 1:43:05
  Speaker 1: It's like a gift. It'd be a great gift book
• 1:43:07
  Speaker 1: because it's so beautiful.
• 1:43:09
  Speaker 2: Yeah, it's very very well done, thank you, very tasteful.
• 1:43:12
  Speaker 1: It's very elegant.
• 1:43:13
  Speaker 2: Jesse and I we're talking Sam Averrette, who you know, Steve,
• 1:43:17
  Speaker 2: my good buddy, has some phenomenal stuff in there.
• 1:43:21
  Speaker 3: Yeah, there's I mean there's there's a couple of photos
• 1:43:23
  Speaker 3: in there where he got i mean hunters and birds,
• 1:43:25
  Speaker 3: which is so so difficult. I have a lot of
• 1:43:28
  Speaker 3: respect for, especially in the people in the video realm
• 1:43:33
  Speaker 3: that are able to capture that. And then he was
• 1:43:35
  Speaker 3: he was able to position himself just as being such
• 1:43:37
  Speaker 3: a great hunter. I mean she grew up. You know,
• 1:43:39
  Speaker 3: he's big mule deer hunter and a really wonderful guy.
• 1:43:43
  Speaker 3: And also just really killed it on the food photography
• 1:43:46
  Speaker 3: that he did. He was with us in Georgia and
• 1:43:48
  Speaker 3: and Oregon, and then Jodie, who was the photographer for
• 1:43:52
  Speaker 3: my first two books, did Texas and also went to Connecticut,
• 1:43:56
  Speaker 3: and then all the the interim food photography. Uh, we
• 1:44:00
  Speaker 3: did in his studio, all the all the other recipes,
• 1:44:04
  Speaker 3: but a lot.
• 1:44:04
  Speaker 1: Of tattoos in yours.
• 1:44:07
  Speaker 3: It's heavy on photography. It's beautiful.
• 1:44:11
  Speaker 1: What's that call when people make noises and people listen
• 1:44:13
  Speaker 1: to it? Yeah, listen to listen to this. It's really funny.
• 1:44:17
  Speaker 1: Listen to this cover. Dude, you're getting that film.
• 1:44:23
  Speaker 6: Oh, that's really good.
• 1:44:24
  Speaker 1: Nice cloth.
• 1:44:25
  Speaker 2: Turn up a little bit and.
• 1:44:28
  Speaker 3: Listen.
• 1:44:28
  Speaker 1: Listen to that.
• 1:44:32
  Speaker 4: Almost a Wes Anderson field to.
• 1:44:34
  Speaker 1: The cloth cover. Beautiful, No it is, you've thrown through
• 1:44:39
  Speaker 1: it and it's it's gorgeous. Man. It's a great celebration
• 1:44:43
  Speaker 1: of a great celebration of a great bird. All kinds
• 1:44:47
  Speaker 1: of beautiful recipes, very very clear descriptions, how to do stuff,
• 1:44:51
  Speaker 1: winning recipes, how to use all of your bird. Yeah, man,
• 1:44:59
  Speaker 1: it's beautiful.
• 1:45:00
  Speaker 3: Congratulations, Thank youss.
• 1:45:01
  Speaker 1: The hogbook such a work of art. It's cool to
• 1:45:03
  Speaker 1: do this one.
• 1:45:04
  Speaker 3: I appreciate that.
• 1:45:05
  Speaker 1: Where I challenge you to do a book this big
• 1:45:07
  Speaker 1: on Woodcocks. Oh yeah, the Woodcock Book.
• 1:45:10
  Speaker 3: We've got a great uh we've got a bundle going
• 1:45:13
  Speaker 3: with n WTF right now too. You can get a
• 1:45:16
  Speaker 3: year membership and the book for at a twenty dollars savings.
• 1:45:20
  Speaker 1: Oh goodness.
• 1:45:21
  Speaker 3: So even if you have a membership, it'll renew it
• 1:45:23
  Speaker 3: automatically for a year. And so they've been really supportive,
• 1:45:26
  Speaker 3: which has been great, and you know, being able to
• 1:45:28
  Speaker 3: try a little bit of membership to them and help
• 1:45:31
  Speaker 3: them out, I mean help them out. They do so much.
• 1:45:35
  Speaker 3: I mean, we've really appreciated there.
• 1:45:37
  Speaker 1: Was for them. You wouldn't be writing no books about turkey.
• 1:45:39
  Speaker 3: That's right, that's absolutely you'd be right.
• 1:45:41
  Speaker 1: And he'd be like writing a book about a Dodo
• 1:45:42
  Speaker 1: if it wasn't for them. Uh yeah. And you can
• 1:45:46
  Speaker 1: go buy the book at the meat eater dot com. Correct, yep.
• 1:45:49
  Speaker 1: Beautiful book. Such a nice gift if you know someone
• 1:45:53
  Speaker 1: likes the hunt turkeys. I don't know, Father's Day whatever.
• 1:45:55
  Speaker 1: It's just a gorgeous, gorgeous work of arts. So check
• 1:45:58
  Speaker 1: out the Turkey Book. A chef's journy of Hunting and
• 1:46:00
  Speaker 1: Cooking America's Bird by Jesse Griffiths, who is just such
• 1:46:06
  Speaker 1: a nice guy, wonderful chef, generous dude, loves wildlife, great
• 1:46:10
  Speaker 1: guy of support. The turkey buck get it now, I'm
• 1:46:16
  Speaker 1: Gobble the school common Gommam the steward.
• 1:46:19
  Speaker 3: Common gomlem on the sto Gobble on the steward.
• 1:46:22
  Speaker 1: I'm a gangster bird. I was thakful the streets, I say,
• 1:46:25
  Speaker 1: true spurs, I ain't I see the police, no cat
• 1:46:29
  Speaker 1: now you sure of course I'm out on the lamb.
• 1:46:31
  Speaker 1: But this turkey is just too real to wind up.
• 1:46:33
  Speaker 1: I got ham Gobble, gobble Macker, Steward. What you're gonna
• 1:46:36
  Speaker 1: do now? I'm the king of these streets. Then I'm
• 1:46:39
  Speaker 1: running this town.
• 1:46:40
  Speaker 3: Call me Turkey, leave because I'm just.
• 1:46:42
  Speaker 1: Too strong trying to throw me any of it.
• 1:46:45
  Speaker 4: I'm gonna go off, Turks, not up unless rane Turkey
• 1:46:49
  Speaker 4: Lee's throwing hands.
• 1:46:50
  Speaker 1: If you're looking for a fight, The