Latest / The MeatEater Podcast / Ep. 544: The Great MeatEater Outdoor Cooking Showdown

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Ep. 544: The Great MeatEater Outdoor Cooking Showdown · 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.
• 0:15
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• 0:20
  Speaker 1: The Meat Eater Podcast is brought to you by First Light.
• 0:23
  Speaker 1: Whether you're checking trail cams, hanging deer stands, or scouting
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  Speaker 1: dot com. F I R S T L I t
• 0:35
  Speaker 1: E dot com. A little too hard, so at you
• 0:46
  Speaker 1: podcast listeners might have. We had a young man on
• 0:49
  Speaker 1: recently who killed a big old bull out and his
• 0:54
  Speaker 1: mother is whooping on an octopus right now.
• 1:00
  Speaker 3: Alyssa, explain what you're up to.
• 1:03
  Speaker 4: I am tenderizing the octopus.
• 1:07
  Speaker 5: Yeah, to put it on the grill.
• 1:08
  Speaker 3: Okay.
• 1:10
  Speaker 1: I was observing earlier to Brody that there as many
• 1:12
  Speaker 1: ways to tenderize an octopus as there are arms on
• 1:15
  Speaker 1: an octopus. You can put an octopus in a in
• 1:20
  Speaker 1: a bowl. I've seen it done where you put it
• 1:22
  Speaker 1: in a bucket and put some salt in the bucket.
• 1:25
  Speaker 3: And just punch the octopus.
• 1:28
  Speaker 1: I've seen it where you whoop it with a stick,
• 1:33
  Speaker 1: and I've seen it where you can pressure cook it,
• 1:35
  Speaker 1: and there's probably more. And Alyssa's whooping it with a stick,
• 1:37
  Speaker 1: and she is producing a recipe from the Meat Eater
• 1:42
  Speaker 1: Outdoor cookbook Wild Game Recipes for the grill, smoker, camp stoven, campfire.
• 1:47
  Speaker 1: And this recipe was a contribution by our friend, the
• 1:52
  Speaker 1: beautiful and lovely Kimmy Werner. And so Alyssa is telling
• 1:56
  Speaker 1: a little more about the recipe you're making today.
• 1:59
  Speaker 4: So this is I'm going to be grilling the octopus
• 2:03
  Speaker 4: over open fire and then putting a chimney tree sauce
• 2:08
  Speaker 4: over it.
• 2:09
  Speaker 3: How accomplished are you as a cook?
• 2:11
  Speaker 5: I have never cooked octopus.
• 2:13
  Speaker 3: But how would you rate yourself generally as a cook?
• 2:17
  Speaker 5: I would say maybe a three or four.
• 2:19
  Speaker 4: I have three boys, so it's uh, that's very very
• 2:24
  Speaker 4: plain cooking because they're pretty picky.
• 2:27
  Speaker 6: Did you ever work in a restaurant?
• 2:28
  Speaker 1: Yes?
• 2:29
  Speaker 6: It is in a kitchen in front of the house.
• 2:33
  Speaker 3: Yes, you got picky kids. Yes, okayh What are some
• 2:37
  Speaker 3: of your favorites that you make?
• 2:38
  Speaker 5: We make We have taco Tuesday every Tuesday?
• 2:41
  Speaker 3: Got it.
• 2:42
  Speaker 4: We have a lot of game meat in our freezer,
• 2:43
  Speaker 4: so usually just whatever.
• 2:45
  Speaker 1: I can pull you guys pull out a grind out, yes, okay,
• 2:49
  Speaker 1: and take the grind and make things.
• 2:50
  Speaker 4: A lot of burgers, a lot of tacos.
• 2:53
  Speaker 5: Okay, a lot of steak.
• 2:55
  Speaker 3: They can't be that picky because they're eating wild game meat.
• 2:58
  Speaker 5: No, but it's like tacos with cheese. Like that's it,
• 3:02
  Speaker 5: ground meat and cheese. Nothing, nothing exciting.
• 3:06
  Speaker 3: Yeah, So what would they think of the octopus you're
• 3:07
  Speaker 3: cooking right now?
• 3:09
  Speaker 5: They would probably try this, Oh, they would. They like seafood.
• 3:13
  Speaker 5: They're big on you know, fish and seafood.
• 3:17
  Speaker 3: Got it, just plain.
• 3:18
  Speaker 5: And I don't know if they'd like the sauce with it,
• 3:20
  Speaker 5: but they would like that.
• 3:21
  Speaker 1: So so far as you're preparing this, and we have
• 3:23
  Speaker 1: a bunch of people preparing a bunch of things right now,
• 3:25
  Speaker 1: we're outside, we're going to walk through all the things
• 3:27
  Speaker 1: we're making. But how how did you find and you,
• 3:30
  Speaker 1: to be honest, how was your experience working from the
• 3:35
  Speaker 1: New Outdoor Cookbook?
• 3:37
  Speaker 4: I felt like the recipe was really easy to follow,
• 3:39
  Speaker 4: pretty basic steps. One reason I picked this recipe is
• 3:43
  Speaker 4: because it seems simple enough that I could do it.
• 3:47
  Speaker 3: Got it?
• 3:48
  Speaker 6: And where'd you get the octopus?
• 3:50
  Speaker 5: Steve?
• 3:50
  Speaker 1: That's my octopus, My oct that's a behavian octopus.
• 3:59
  Speaker 3: No, I don't know. No, you know what I don't ask. No,
• 4:03
  Speaker 3: that's an elast octopus.
• 4:04
  Speaker 2: It's not the Alaska.
• 4:06
  Speaker 3: No.
• 4:07
  Speaker 1: No, his arm that octopus is arms were bigger than that.
• 4:13
  Speaker 1: The the mid section of his arms were bigger than
• 4:16
  Speaker 1: that whole octopus.
• 4:17
  Speaker 2: That thing was a cracking.
• 4:18
  Speaker 1: Yeah, it was a cracking. Okay, So you're gonna you're
• 4:20
  Speaker 1: gonna do keep whooping on it? Ear did you flip it?
• 4:24
  Speaker 1: Flip it and whoop it?
• 4:26
  Speaker 3: Yep? Okay? And then where do you go?
• 4:28
  Speaker 1: And then your next steps are going to be you're
• 4:30
  Speaker 1: gonna work it in some olive oil and some salt, okay,
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  Speaker 1: and then you're gonna move over to the open fire.
• 4:38
  Speaker 1: And we have a fire of cherry wood going.
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  Speaker 4: And then I think, I just I'm gonna let it
• 4:44
  Speaker 4: chart for a little bit. I'm gonna cook it or
• 4:47
  Speaker 4: put it on there until it's charred and then pull
• 4:50
  Speaker 4: it off and then just smother it in the in
• 4:53
  Speaker 4: the chimney churry.
• 4:53
  Speaker 5: And then I think, cut it up and bite sized pieces.
• 4:56
  Speaker 5: That's it.
• 4:57
  Speaker 1: Okay, get moving, keep going. Okay, we're gonna move over
• 4:59
  Speaker 1: to our next cook now, seth, come on.
• 5:01
  Speaker 6: Over howdy, hold on, I'm gonna come over there.
• 5:08
  Speaker 1: Okay, Seth start out by raiding yourself as a cook
• 5:10
  Speaker 1: and an outdoor cook.
• 5:12
  Speaker 7: Oh man, that's tough, I would I'm above average, I
• 5:17
  Speaker 7: would say, but not far from average.
• 5:19
  Speaker 3: Got it?
• 5:20
  Speaker 1: Slightly above average, slightly above average, just for a little
• 5:23
  Speaker 1: so let me.
• 5:24
  Speaker 3: Seth is working from. Seth is working from chapter.
• 5:27
  Speaker 1: One, yep, of the mediat or Outdoor Cookbook. And here's
• 5:32
  Speaker 1: here's how the book's broken down. Brody, I'll do I'll
• 5:35
  Speaker 1: do one, then you do.
• 5:36
  Speaker 2: One, okay if I can remember the order.
• 5:40
  Speaker 3: No, you tell to you.
• 5:42
  Speaker 1: Seth is working from section one, which is over the Flames,
• 5:48
  Speaker 1: which includes all manner of open fire cooking, traditional grilling,
• 5:52
  Speaker 1: making burgers, making steaks, grill and octopus, basically anything you're
• 5:56
  Speaker 1: doing where you have an elevated platform like a grill
• 6:00
  Speaker 1: and you're cooking. As the title chapter says, over the flames.
• 6:05
  Speaker 1: Section two is into the smoke.
• 6:10
  Speaker 2: Yeah, pretty pretty self explanatory, but any kind of any
• 6:14
  Speaker 2: We did a lot of smoking recipes, so it could
• 6:17
  Speaker 2: be like in a smoke or did we do it?
• 6:20
  Speaker 2: It was all in smokers. Did we do anything well?
• 6:23
  Speaker 3: Pellet grills pellet grills and smokers.
• 6:26
  Speaker 2: Yeah, so smoke trout. What are some of the other
• 6:31
  Speaker 2: recipes we did that were smoked? I can't even remember
• 6:34
  Speaker 2: from into the smoke, Yeah, I'll tell you. So we
• 6:37
  Speaker 2: have a lots of about using smokers. There's a ton
• 6:40
  Speaker 2: of how to.
• 6:41
  Speaker 8: And yeah, the devil eggs that were right now to
• 6:46
  Speaker 8: give you for instance, uh so an ancho cola, anch
• 6:51
  Speaker 8: cola ancho jerky, a summer sausage preparation, a brown sugar,
• 6:57
  Speaker 8: wild hog, ham, hot smoked trout.
• 7:01
  Speaker 1: We've got salmon, salmon jerky, and salmon candy, smoked American eel,
• 7:05
  Speaker 1: hot smoked fish, sausages, smoked and devilled eggs, which who's
• 7:09
  Speaker 1: in charge of smoking deviled eggs, don't share it. They're
• 7:15
  Speaker 1: doing smoking devil eggs right today. Smoke venison sandwiches, grilled
• 7:20
  Speaker 1: wild boar ribs with peach glaze, smoked bone in hog
• 7:25
  Speaker 1: roast barbecue style, squirrel, brined and smoked turkey breast, smoked
• 7:33
  Speaker 1: moose nose hash. That's that's six pages. Braised and smoked
• 7:40
  Speaker 1: wild game brisket, and that's it. Then from there we
• 7:45
  Speaker 1: move into the under the coal section. Well, let's pick
• 7:47
  Speaker 1: the sucks. We gotta keep, we gotta keep. Uh, We're
• 7:49
  Speaker 1: gonna come back. We're gonna back up to over the
• 7:51
  Speaker 1: flames and explain something seth today for your listening pleasure
• 7:55
  Speaker 1: is cooking on is uh doing a preparation from over
• 8:00
  Speaker 1: the flames and over the flames includes so you have grilling,
• 8:05
  Speaker 1: what you need to know, charcoal lump, backcountry grates. This
• 8:10
  Speaker 1: book is heavily informed by ice age cooking methods and
• 8:13
  Speaker 1: also very modern cooking methods. Sticky and sweet, grilled frog legs,
• 8:20
  Speaker 1: stuffies which is a clam recipe, beaver confee toasts, cheeseburger poppers,
• 8:28
  Speaker 1: grilled tongue, tartines.
• 8:32
  Speaker 6: What's the tartine?
• 8:36
  Speaker 9: Is it like a little puff paste little It's like.
• 8:38
  Speaker 1: A little sandal, little mini open top sandough, stuffed venison,
• 8:43
  Speaker 1: Burger's Three Ways, which is where sets gonna come in,
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  Speaker 1: a bunch of fancy ways to dress up hot dogs.
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  Speaker 1: So if your idea of outdoor cooking is a stick
• 8:50
  Speaker 1: of hot dog on a stick, you can kind of
• 8:52
  Speaker 1: amp that up and do fancy ways to dress up
• 8:55
  Speaker 1: your hot dogs.
• 8:57
  Speaker 7: Camp Sausage Rand will be doing the hot dog recipe
• 9:00
  Speaker 7: for sure.
• 9:00
  Speaker 1: Lettuce wraps, wild game steaks, butterflied steaks, venison chops like
• 9:09
  Speaker 1: tomahawk chops with venison. How to do all that, grilled mackerel,
• 9:16
  Speaker 1: grilled whole fish and foil, which is general. How to
• 9:18
  Speaker 1: grill basically any whole fish and foil. How to grill flatfish,
• 9:22
  Speaker 1: so grilled, hold flounder, any sort of flatfish or fluke,
• 9:26
  Speaker 1: grilled lobster, seafood piea over and open fire grilled octopus, octopus,
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  Speaker 1: jimmy cherry spatchcocking game birds, all kinds of marinades, and
• 9:41
  Speaker 1: other preparations for doing that. A Pruvian style marinade for
• 9:45
  Speaker 1: duck wild turkey grilled. And that's it for that section. Now, Seth,
• 9:50
  Speaker 1: talk about your prep.
• 9:52
  Speaker 3: So I did the.
• 9:55
  Speaker 7: Bacon jam and blue cheese filling. So I went ahead
• 9:57
  Speaker 7: and made that. First you cook cook down like chunk
• 10:01
  Speaker 7: of bacon, cook it down in a in a skillet,
• 10:04
  Speaker 7: and then UH add some onions and some balsamic vinegar
• 10:10
  Speaker 7: and some brown sugar, and you cook all that down.
• 10:13
  Speaker 7: It like kind of caramelizes and turns into like a
• 10:16
  Speaker 7: nice jam. I formed the patties from some elk burger
• 10:22
  Speaker 7: that you had in the freezer.
• 10:23
  Speaker 3: You already did that.
• 10:23
  Speaker 7: I already did that, and they're in the fridge chilling
• 10:26
  Speaker 7: right now. And then when the time is right, I'll
• 10:28
  Speaker 7: pull those out and then I'll I'll add the stuffing,
• 10:31
  Speaker 7: which is that bacon jam, and then some blue cheese crumbles.
• 10:34
  Speaker 1: Okay, and Alyssa has to cook over an open fire,
• 10:36
  Speaker 1: but you're cooking on a pellet grill.
• 10:38
  Speaker 6: Yep.
• 10:38
  Speaker 3: You're having to be cooking right now in a camp
• 10:39
  Speaker 3: chef pellet grill yep. Okay. Yeah.
• 10:41
  Speaker 2: The assembly for this one is a good one for
• 10:43
  Speaker 2: kids to jump in on too, because you're stuffing.
• 10:46
  Speaker 3: It's how you're like forming a picture.
• 10:48
  Speaker 1: You're making a hot pocket, exactly a hot pocket.
• 10:52
  Speaker 3: But meat is the bread, dough is the beat. It's
• 10:57
  Speaker 3: a hot meat hot pocket.
• 10:58
  Speaker 6: Yep.
• 10:59
  Speaker 3: Okay, you can get back to it. South cool.
• 11:01
  Speaker 2: I think we should also point out, did you mention
• 11:04
  Speaker 2: like we've got recipes that are everywhere from like elaborate
• 11:09
  Speaker 2: show stoppers to like simple backcountry ways to like elevate
• 11:15
  Speaker 2: backcountry camp meals.
• 11:17
  Speaker 1: That's exactly right. So we've been working on this for
• 11:19
  Speaker 1: a few years. Yeah, and after we finished the media
• 11:24
  Speaker 1: to Fishing Game cook but we started working on this one.
• 11:26
  Speaker 1: We're working on it a few years and for a
• 11:28
  Speaker 1: long time, I don't know, we never did it, but
• 11:29
  Speaker 1: for a long time we talked about calling it, you know,
• 11:33
  Speaker 1: the outdoor Cookbook, but it was it was back backyard
• 11:36
  Speaker 1: to back country yep. So right now we're sitting on
• 11:39
  Speaker 1: my porch and the stuff we have. We have a
• 11:41
  Speaker 1: camp stove set up going, we have an open fire
• 11:43
  Speaker 1: setup going, we have a pellet grill setup going. So
• 11:47
  Speaker 1: by the definition of his outdoor cooking be like food
• 11:51
  Speaker 1: that you make outside or food that you're making to
• 11:53
  Speaker 1: eat outside. So just food that like food tastes better outside,
• 11:56
  Speaker 1: is how to prepare it outside, stuff that you bring
• 11:59
  Speaker 1: for outdoor, things you're going to you're going to a picnic,
• 12:02
  Speaker 1: and stuff you bring for that that you can finish outdoors.
• 12:05
  Speaker 1: It's things that you might take a few prep steps
• 12:08
  Speaker 1: inside then take it outside. It's things that you might
• 12:10
  Speaker 1: make outside with stuff you fish and hunt for outside
• 12:14
  Speaker 1: and then you cook it only using materials that.
• 12:16
  Speaker 3: You found outside.
• 12:18
  Speaker 1: Like how to make grills out of willow limbs, how
• 12:20
  Speaker 1: to make cooking setups with rocks, how to dig holes
• 12:23
  Speaker 1: in the ground and cook stuff in a hole in
• 12:24
  Speaker 1: the ground. Everything but backyard to back country. Yeah, super
• 12:28
  Speaker 1: simple backcountry preparation.
• 12:30
  Speaker 2: So we have every recipe comes with an icon that'll
• 12:35
  Speaker 2: show like backyard cooking, car camping, or backcountry, and some
• 12:40
  Speaker 2: of them will fill all three yep, Summer one, Summer two.
• 12:45
  Speaker 2: But it's kind of that's how we uh kind of
• 12:49
  Speaker 2: informed the recipes that are in here.
• 12:52
  Speaker 1: And it's like everything from it's also everything from like
• 12:54
  Speaker 1: real blue collar, working class like poppers. I's out to
• 12:59
  Speaker 1: eat the other night with Ronnie Bain and we're talking about.
• 13:02
  Speaker 2: His famous duve poppers. Yeah.
• 13:05
  Speaker 1: He was like, you know, a lot of my birds
• 13:07
  Speaker 1: that I get find their way into a popper, and
• 13:11
  Speaker 1: I was like, dude, there's nothing wrong with poppers. And
• 13:12
  Speaker 1: there's poppers in here, but there's also like much more.
• 13:15
  Speaker 1: I guess what you might regard is of somewhat more
• 13:18
  Speaker 1: sophisticated dishes, either because they have elaborate preparations or because
• 13:23
  Speaker 1: they're just you know, like octopus and chimney chery. It's
• 13:25
  Speaker 1: not they don't sell it. It's not at Long they
• 13:27
  Speaker 1: don't have it down at Long John Silver's.
• 13:29
  Speaker 2: Yeah.
• 13:30
  Speaker 3: Is that still a restaurant?
• 13:31
  Speaker 6: I think so. I haven't seen one in a while.
• 13:34
  Speaker 6: But I imagine, so did you do it like you did
• 13:36
  Speaker 6: previous cookbooks too, where you made it so that each
• 13:40
  Speaker 6: recipes not particularly just necessarily for one protein and you
• 13:45
  Speaker 6: can sell.
• 13:46
  Speaker 3: Yes, that was a big thing.
• 13:47
  Speaker 1: So we, like Brody and I worked on the book
• 13:50
  Speaker 1: really heavily, and we worked on the book really heavily
• 13:53
  Speaker 1: with our cookbook collaborator, collaborator Chris y Ruwayne, And that
• 13:57
  Speaker 1: was a big thing.
• 13:59
  Speaker 3: And doing it is I don't like. This is something
• 14:03
  Speaker 3: we explored in the.
• 14:04
  Speaker 1: Fish and Game Cookbook where I don't like when you
• 14:08
  Speaker 1: open up a recipe book and it says like an
• 14:11
  Speaker 1: antalope you know, yeah, a prong horn recipe? Well, yeah,
• 14:14
  Speaker 1: like el cart recipes, Like is it really an elkitt
• 14:17
  Speaker 1: recipe or is it like a heart recipe? And is
• 14:19
  Speaker 1: it really a prong horned recipe or is it sort
• 14:21
  Speaker 1: of like a like an animal with hoofs recipe?
• 14:24
  Speaker 6: Yeah?
• 14:24
  Speaker 2: The only thing, like Alyssa, like you got to use
• 14:27
  Speaker 2: an octopus for an octopus recipe?
• 14:29
  Speaker 3: Right, yeah, you can put it like dog in there,
• 14:32
  Speaker 3: cess Berger. That ain't gonna work.
• 14:34
  Speaker 2: Pick an animal for cess Berger exactly.
• 14:36
  Speaker 3: So we clarify that.
• 14:38
  Speaker 6: And even where that being said, Jimmy cherry goes on
• 14:42
  Speaker 6: a well.
• 14:44
  Speaker 2: Sure, but the burger itself, you know.
• 14:46
  Speaker 1: Well, yeah, but listen, when you make that chimmy cherry,
• 14:49
  Speaker 1: you make a big batch and put it in the fridge,
• 14:51
  Speaker 1: because when you grill up a roast, there's, dude, there
• 14:55
  Speaker 1: is nothing better than chimmy cherry on that.
• 14:57
  Speaker 3: Listen, I would say you're about good on that.
• 14:59
  Speaker 6: Man.
• 14:59
  Speaker 3: Is it that you're gonna wind up with putting over there?
• 15:02
  Speaker 5: I was trying to get that I've been missing.
• 15:05
  Speaker 1: Okay, don't whoop it so much. Yeah, I think you're good.
• 15:10
  Speaker 1: I think you're good.
• 15:11
  Speaker 2: Don't whip the crack in a don't lose that.
• 15:13
  Speaker 1: Cherry wood whooping stick. All right, rand are you ready
• 15:16
  Speaker 1: to come over and talk about where you're at?
• 15:17
  Speaker 3: Buddy?
• 15:18
  Speaker 1: Do you mind picking up on the Do you mind
• 15:21
  Speaker 1: h Randall coming off back to back trivia wins? Do
• 15:25
  Speaker 1: you mind up picking up the smoked egg? The this
• 15:28
  Speaker 1: is people are gonna think this is weird? Earlier minegau
• 15:31
  Speaker 1: Sander's like working class, blue collar you know, like, for instance,
• 15:35
  Speaker 1: if I had to like a preparation that I've been
• 15:39
  Speaker 1: using my entire life and continue to use unapologetically as
• 15:43
  Speaker 1: I'm a fish fry man. So we had a guy.
• 15:46
  Speaker 1: We have a friend, Parker Hall. He's been on the show.
• 15:48
  Speaker 1: He's been on the podcast, very opinionated about fish frying,
• 15:50
  Speaker 1: and Parker Hall contributed a section on fish frying, which
• 15:55
  Speaker 1: is very opinionated.
• 15:56
  Speaker 2: Which some people might be like, what outdoor, but it's
• 16:00
  Speaker 2: the best place to fry fish.
• 16:01
  Speaker 1: I don't fry fish indoors. Yeah, when I first started
• 16:04
  Speaker 1: dating my wife, I did some indoor frying.
• 16:09
  Speaker 3: And one day she's like, even the bath towel smell.
• 16:14
  Speaker 1: Like exactly because we had a very small place back then,
• 16:19
  Speaker 1: and you get the frying indoors.
• 16:20
  Speaker 3: So I just moved the whole operation.
• 16:22
  Speaker 2: That misted oil gets everywhere, and then get your walls
• 16:26
  Speaker 2: get covered in grimy dusts to the oil.
• 16:29
  Speaker 1: Growing up, my old man kept he had an industrial
• 16:31
  Speaker 1: deep frar kind of was one ten he kept growing up.
• 16:36
  Speaker 1: He kept the deep fry in the garage and I've
• 16:38
  Speaker 1: always said, as he would make you go up and
• 16:39
  Speaker 1: turn it on the three seventy five, but you couldn't
• 16:43
  Speaker 1: come down until the light blaked off. So if he's
• 16:47
  Speaker 1: saying to turn on the fry, you had to wait there.
• 16:49
  Speaker 1: Twenty minutes because you didn't tell him you turned it on.
• 16:53
  Speaker 2: You had to say it's.
• 16:55
  Speaker 1: On anti temp. So you never wanted to get that job.
• 16:58
  Speaker 1: Then later he we had a porch and he later
• 17:02
  Speaker 1: built a fume hood.
• 17:04
  Speaker 3: It's there to this day.
• 17:05
  Speaker 1: He built a fume hood on the deck that vented
• 17:08
  Speaker 1: out and then moved his deep fryer to where it
• 17:11
  Speaker 1: sits now under that fume hood. So I think a
• 17:14
  Speaker 1: fish frying is outdoor. And Parker Hall fries fish. He's
• 17:17
  Speaker 1: sure as hell. You see this guy fried fish. Dude
• 17:20
  Speaker 1: frying up. I don't know, ten pounds of flat head catfish.
• 17:23
  Speaker 1: You're not doing right in the house. Yeah, yeah, I
• 17:27
  Speaker 1: don't fry any fish in the house. No, I fried
• 17:30
  Speaker 1: outside at our fish shack. We fry fish outside. So
• 17:33
  Speaker 1: I think a fish frying is outdoor cooking, especially as
• 17:36
  Speaker 1: one of the ways we talk about is propane fired
• 17:39
  Speaker 1: right on a fry fish over a propane fired burner.
• 17:42
  Speaker 2: Yeah, those Cajun cooker type things.
• 17:44
  Speaker 6: So we did we talk about the vessel to put
• 17:47
  Speaker 6: the oil into, like do.
• 17:48
  Speaker 2: We get into You're jumping ahead of ourselves a little bit.
• 17:51
  Speaker 1: Okay, well he's gonna well, no, we're not we're not
• 17:53
  Speaker 1: going to cover that. Oh yeah, but can you hold.
• 17:55
  Speaker 3: Off on that?
• 17:56
  Speaker 6: Y sure?
• 17:59
  Speaker 1: But what I'll talk about the good working class blue
• 18:01
  Speaker 1: collar stuff like burgers, poppers, steaks, And there's also like
• 18:04
  Speaker 1: something a little more fancy pants, fancy pe c. Yeah,
• 18:10
  Speaker 1: and this is like a thing like this is this
• 18:12
  Speaker 1: came from Christa's. This isn't my wasn't my personal repertoire.
• 18:16
  Speaker 1: But but CHRISTI Ruwayne is into the smoked. Everyone who's
• 18:22
  Speaker 1: been to a church potluck has eaten a devil d egy.
• 18:26
  Speaker 1: When I was a boy and you went to the
• 18:28
  Speaker 1: Twin Lake United Methodist Church potluck. Oh, my church I
• 18:31
  Speaker 1: grew up in is splitting away from United Methodists.
• 18:35
  Speaker 2: Big news.
• 18:37
  Speaker 1: Seven thousand United, seven thousand Methodist churches have pulled away.
• 18:45
  Speaker 1: I don't like to get into politics on the podcast.
• 18:48
  Speaker 2: Are they questioning the leadership or something over a policy issue?
• 18:53
  Speaker 3: And so my mother's Methodist church has pulled away from United.
• 18:57
  Speaker 2: They went to splinter, the splinter organization.
• 19:00
  Speaker 1: Who's that feller back in the old days that came
• 19:03
  Speaker 1: up and nailed the Martin Luther. Yeah, it's like that
• 19:05
  Speaker 1: nailed nailed to the church door. Yeah, big news in
• 19:11
  Speaker 1: Twin Town. Uh, they haven't updated their website yet.
• 19:15
  Speaker 3: I noticed it.
• 19:16
  Speaker 1: But if you went to Twin Lake United Methodist Church
• 19:21
  Speaker 1: back in nineteen eighty four and it was a church
• 19:24
  Speaker 1: pot luck, you would find a lot of macaroni salad,
• 19:27
  Speaker 1: you would find ambrosia angel jellal.
• 19:32
  Speaker 3: Molds, and you would find many.
• 19:36
  Speaker 1: Deviled egg preparations. But Ranald talk help us through it.
• 19:42
  Speaker 1: I think it's a pretty what makes this one different?
• 19:44
  Speaker 10: Well, it's a pretty standard devil egg preparation, with the
• 19:47
  Speaker 10: exception that you're gonna put We're gonna put these hard
• 19:50
  Speaker 10: boiled eggs on the smoker, Yes, for about thirty five
• 19:54
  Speaker 10: to forty minutes.
• 19:55
  Speaker 1: Yes, smoked a smoked deviled egg appetizer. Where here we
• 20:02
  Speaker 1: get into this whole thing of like outdoor cooking, indoor cooking.
• 20:04
  Speaker 1: You can ahead of time at home, at your leisure
• 20:09
  Speaker 1: hard boil some eggs. But then you come out and
• 20:13
  Speaker 1: you're at like your outdoor party, you're going to a barbecue,
• 20:17
  Speaker 1: you're going to whatever, you're going on a Fourth of
• 20:20
  Speaker 1: July outdoor camping trip. You take those hard boiled eggs
• 20:24
  Speaker 1: and turn out the showstopper smoked deviled egg. Walk us
• 20:31
  Speaker 1: through the process, Randall, do you want to see it here?
• 20:34
  Speaker 1: Because I know you have to commit this stuff to memory.
• 20:36
  Speaker 11: No, I mean, how's this? We hard boiled smegs, I.
• 20:44
  Speaker 10: Am glasses on Randall, and then they're gonna throw them
• 20:48
  Speaker 10: over the smoker, I believe for about thirty five to
• 20:52
  Speaker 10: forty minutes.
• 20:53
  Speaker 2: Low heat on it. It's got to be a pretty
• 20:55
  Speaker 2: low lot a low heat.
• 20:58
  Speaker 10: And and well we'll slice them and mix up the
• 21:02
  Speaker 10: filling with the yolk, fill them, top them, and uh
• 21:08
  Speaker 10: enjoy them.
• 21:09
  Speaker 3: Yeah.
• 21:10
  Speaker 1: So this preparation too, I'm trying to pull it up
• 21:12
  Speaker 1: just for Randall's benefit in my own. You're you're taking
• 21:16
  Speaker 1: what you're smoking is you're smoking the whole damn egg.
• 21:20
  Speaker 3: Oh there you go.
• 21:21
  Speaker 11: Yeah, you're smoking.
• 21:22
  Speaker 10: You're smoking the the whole hard boiled egg, just as
• 21:28
  Speaker 10: it is once you peel it, once you shell it,
• 21:31
  Speaker 10: and then the filling is.
• 21:33
  Speaker 3: It puts like a it makes it look smoked.
• 21:36
  Speaker 11: I'm excited to see what it looks like.
• 21:39
  Speaker 2: What do they call that ring.
• 21:42
  Speaker 1: And barbecue? No, it's got a name. It's got this
• 21:47
  Speaker 1: it's uh, we just call it the rind.
• 21:52
  Speaker 6: There's a term for different smoke ring.
• 21:56
  Speaker 1: Yeah, where you get the red that penetrates and you know,
• 21:59
  Speaker 1: ice tell where it left off.
• 22:00
  Speaker 2: Which brings out the point this is not like a
• 22:02
  Speaker 2: professional barbecue book. This is a just outdoor cook.
• 22:06
  Speaker 1: There's barb Yeah, there's a barbecue component to it, but
• 22:09
  Speaker 1: we kind of get into what that. We get into
• 22:11
  Speaker 1: a lot of the terminology that when you say you're
• 22:13
  Speaker 1: smoking something, what does it mean when you're barbecue? Because
• 22:15
  Speaker 1: nowadays people say, I went to a barbecue, what'd you
• 22:18
  Speaker 1: have hot dogs? So there's there's technical barbecue, which if
• 22:23
  Speaker 1: you went down to like Memphis and you say that
• 22:25
  Speaker 1: you're gonna barbecue hot dog, you might get argued out.
• 22:28
  Speaker 3: Of the room.
• 22:29
  Speaker 1: So we talk about all these different terminologies. Another great
• 22:31
  Speaker 1: terminology thing we get into here are you good?
• 22:33
  Speaker 4: No?
• 22:33
  Speaker 3: You got another thing? What else you gonna make? Randall?
• 22:35
  Speaker 11: I'm making the spicy fish cakes, okay?
• 22:38
  Speaker 10: And for that I have diced up some perch that
• 22:42
  Speaker 10: Brody brought and.
• 22:44
  Speaker 2: Uh getting which goes back to the ingredient thing. I
• 22:47
  Speaker 2: don't know what kind of fish.
• 22:48
  Speaker 10: I think it's sort of any sort of white fish
• 22:51
  Speaker 10: and cut it up into two inch chunks and then
• 22:54
  Speaker 10: I've got it in the food processor there and I'm
• 22:58
  Speaker 10: chopping it up with some eggs.
• 23:00
  Speaker 1: And you've been pulsing it for some time though, twenty
• 23:02
  Speaker 1: five to thirty pulses.
• 23:04
  Speaker 11: I saved a few to get on camera.
• 23:06
  Speaker 2: Know how in movies when there's like smoked list, something.
• 23:09
  Speaker 12: Bad happen to your fire? What did you do to it? Well,
• 23:17
  Speaker 12: I'm gonna can you entertain everybody?
• 23:19
  Speaker 1: Brody take the cook but and go into the next section, right,
• 23:21
  Speaker 1: I need to check on the list's program out here.
• 23:24
  Speaker 2: Yeah, I knew this would happen at some point, Seth.
• 23:27
  Speaker 11: Would you pulse my fish mixture a couple of times?
• 23:30
  Speaker 2: So keep going on to fish cakes?
• 23:33
  Speaker 10: Ran, Yeah, so you you you pulse it up with
• 23:35
  Speaker 10: the eggs, and then you add in a mixture of
• 23:39
  Speaker 10: like breadcrumbs, some spicy brown mustard.
• 23:43
  Speaker 11: I diced up some serrano peppers and Mayo's that's for
• 23:51
  Speaker 11: the sauce.
• 23:52
  Speaker 10: That's for the red Mayo sauce, Tomato Mayo sauce.
• 23:57
  Speaker 2: But the so the peppers are what's yeah?
• 24:00
  Speaker 10: And uh scallion, that's right, that's what I was thinking of,
• 24:04
  Speaker 10: and and some like creole seasoning.
• 24:07
  Speaker 2: Is there a saucy served with these? Yes?
• 24:09
  Speaker 10: So there's a tomato Mayo it's like tomato paste, mayo,
• 24:14
  Speaker 10: some garlic some time. So once I add all that
• 24:20
  Speaker 10: into the into the mixture there in the food process
• 24:24
  Speaker 10: or I'll pulse it another ten times, and then I'll
• 24:27
  Speaker 10: make some cakes about two and a half inches in
• 24:30
  Speaker 10: diameter one inch thick, like a crab cake, a small
• 24:34
  Speaker 10: crab cake, and I will bred it over there and
• 24:37
  Speaker 10: some more breadcrumbs and then throw it into the oil
• 24:40
  Speaker 10: six minutes each side, pull it off, serve it with
• 24:43
  Speaker 10: a squeeze.
• 24:44
  Speaker 11: Of lime, lemon, lemon. You could dot citruses, throw me off.
• 24:51
  Speaker 2: Green ones and yellow ones and orange ones.
• 24:53
  Speaker 10: Once I'm on, you know, on the big stage here
• 24:55
  Speaker 10: with the microphone, I confuse my citruses. But we'll give
• 25:00
  Speaker 10: it a squeeze of lemon and then serve it with
• 25:03
  Speaker 10: that tomato mayo sauce.
• 25:05
  Speaker 11: And I'm looking forward to it.
• 25:06
  Speaker 2: You could do all different kinds of versions of this
• 25:08
  Speaker 2: recipe too.
• 25:10
  Speaker 6: Is it?
• 25:11
  Speaker 9: And so the fish the fish mixture is then breaded.
• 25:15
  Speaker 9: It's not that the bread crumbs are incorporate well.
• 25:17
  Speaker 11: There are both there.
• 25:19
  Speaker 10: There's three quarters of a cups of bread okay in
• 25:22
  Speaker 10: that mixture.
• 25:23
  Speaker 11: So there's there's uh.
• 25:26
  Speaker 10: There's some there's some bread crumb mixed in with the
• 25:29
  Speaker 10: fixed fish mixture, and then I.
• 25:31
  Speaker 11: Will also bread the outside.
• 25:35
  Speaker 3: I'd like to speak to this for a minute. Do
• 25:39
  Speaker 3: you mind please yours You're doing a great job.
• 25:42
  Speaker 11: I'm trying.
• 25:43
  Speaker 1: I want to tell you why any cookbook that, any
• 25:46
  Speaker 1: cookbook that we work on is going to have a
• 25:48
  Speaker 1: fish cake recipe in it.
• 25:51
  Speaker 3: Sometimes I might do a book fishcakes cakes. Here's why
• 26:00
  Speaker 3: it would be pamphlet. What what's it called?
• 26:05
  Speaker 1: There's a word, there's like an old word. A monograph
• 26:08
  Speaker 1: monographs a book, but it's a short book. A monograph
• 26:12
  Speaker 1: is a short book.
• 26:17
  Speaker 2: It called it'll be called on fish cakes type.
• 26:21
  Speaker 11: What a monograph is A scholarly monograph.
• 26:24
  Speaker 3: Is a short a big book.
• 26:27
  Speaker 2: Randall is pretty smart.
• 26:28
  Speaker 1: He doesn't know what he's talking about. Not when it
• 26:29
  Speaker 1: comes to bookstail.
• 26:33
  Speaker 3: Fan fan that way. Just get put some heat on that.
• 26:36
  Speaker 3: Put some wind on it.
• 26:36
  Speaker 10: When you when you publish a dissertation, it's often referred
• 26:39
  Speaker 10: to as a monograph. You're turning your dissertation into it.
• 26:42
  Speaker 9: It's a short a detailed written study of a single
• 26:46
  Speaker 9: specialized subject or an aspect of it.
• 26:49
  Speaker 2: On fish cakes by staying, for.
• 26:51
  Speaker 9: Example, a series of monographs on music and late medieval
• 26:54
  Speaker 9: and Renaissance city. So it could be like a monograph
• 26:58
  Speaker 9: on fishcakes, fishcakes an a specific kind of fish cake.
• 27:02
  Speaker 6: I'm not sure.
• 27:06
  Speaker 3: After I worked on it.
• 27:08
  Speaker 6: Yeah, this is your problem.
• 27:09
  Speaker 2: Oh my god, Oh that's outdoor cooking for you.
• 27:13
  Speaker 1: Well, no, that's that's me being over here. It is,
• 27:17
  Speaker 1: and we talk a lot about that. Let me touch
• 27:19
  Speaker 1: on an aspect. Let me touch on the aspect of
• 27:21
  Speaker 1: this book, because it's outdoor cooking and there's invariables, right,
• 27:26
  Speaker 1: Like when you turn your oven when you're sitting inside,
• 27:28
  Speaker 1: you turn your oven on four hundred, and if you've
• 27:30
  Speaker 1: got a decent oven, that's some bitch is on four hundred, right,
• 27:33
  Speaker 1: And you're like, okay, if you use a cup of
• 27:35
  Speaker 1: this and a half cup of that and it's at
• 27:37
  Speaker 1: room temperature and it's on four hundred, like I can
• 27:39
  Speaker 1: say cook it for nineteen minutes or whatever. With outdoor cooking,
• 27:47
  Speaker 1: it doesn't work that way. So we give a lot
• 27:49
  Speaker 1: of guidelines. But one of the things I talked about, like,
• 27:51
  Speaker 1: the book has over a hundred recipes, meaning like tablespoon
• 27:56
  Speaker 1: of this, a cup of that, right recipes, But it
• 28:00
  Speaker 1: also has a lot on methodology, technique, and a lot
• 28:03
  Speaker 1: on preparations, a lot of technique. And instead of telling
• 28:05
  Speaker 1: you cook it for eighteen minutes, because I don't I
• 28:10
  Speaker 1: don't know, Like your fuel source could be different. You're
• 28:12
  Speaker 1: cooking with mesquite. Someone in an area might be cooking
• 28:15
  Speaker 1: with alderwood. You could have really dry Oh, you could
• 28:17
  Speaker 1: be cooking with some pine.
• 28:19
  Speaker 6: I don't know.
• 28:19
  Speaker 2: It could be windy and blowing the heat away from here.
• 28:22
  Speaker 1: Yes, So rather than saying how many minutes, we're saying, like,
• 28:24
  Speaker 1: you should expect that it might be within this time bracket.
• 28:28
  Speaker 1: But here's what you're looking for. When you see this happen, ye,
• 28:33
  Speaker 1: move on to the next thing. When you see this happen,
• 28:36
  Speaker 1: move on to the next thing. If you're seeing this happen,
• 28:38
  Speaker 1: you have a problem that you need to correct. So
• 28:40
  Speaker 1: it's not like telling you at times. It tells you
• 28:43
  Speaker 1: things of great specificity. But it also tells you, like
• 28:46
  Speaker 1: strategies so that you can cook outdoors in environments that
• 28:50
  Speaker 1: are like unpredictable.
• 28:51
  Speaker 2: Yeah, maintaining coals, stuff like that.
• 28:54
  Speaker 1: But now back to my monograph on fish cakes. What's
• 28:58
  Speaker 1: the number one gripe you hear about pike suckers, carp bone,
• 29:02
  Speaker 1: boffalo bone fish yep, carping.
• 29:07
  Speaker 9: Pony a little bit.
• 29:08
  Speaker 2: Yeah, like those perch. I didn't take the pin bones
• 29:11
  Speaker 2: out of those things, you know.
• 29:13
  Speaker 1: And I love fish cakes because, like, for instance, my
• 29:16
  Speaker 1: boy and his buddies like to go fish suckers.
• 29:20
  Speaker 3: Down the road.
• 29:22
  Speaker 1: Now when they cut suckers, we just take this. We
• 29:26
  Speaker 1: take the soccer flight, take the soccer fly off. Skin
• 29:29
  Speaker 1: it fish cake, because you're you're incinerating the bone. You
• 29:32
  Speaker 1: don't you don't need to remove the bones on northerns.
• 29:35
  Speaker 1: You don't need to remove the bones. If you're cooking
• 29:37
  Speaker 1: like mackerel, bonefish, I'm sorry, not mac mullet, or cooking
• 29:42
  Speaker 1: bone fish. Blend its ye and you don't need to
• 29:48
  Speaker 1: go in there and do all that elaborate like bone picking.
• 29:51
  Speaker 1: When Randa's talking about two breadings, it's because like you
• 29:54
  Speaker 1: can make a fish cake, but I'll tell you, if
• 29:56
  Speaker 1: you want to make next level fish cakes, make any
• 29:58
  Speaker 1: fish cake in the world. Take that fish cake before
• 30:03
  Speaker 1: you cook it, roll it and pancoke, get that crispy hair. No,
• 30:08
  Speaker 1: it's just just a finish. It's just a It's like
• 30:11
  Speaker 1: a fish cake is great and a crab cake is great.
• 30:13
  Speaker 1: Take a crab cake someday, And the last thing you
• 30:15
  Speaker 1: do before you cook the crab cake, get a plate,
• 30:18
  Speaker 1: put pancoa and tap padd it and panco then cooked
• 30:22
  Speaker 1: some bitch.
• 30:22
  Speaker 2: Oh yeah, when you cut that thing open, it's real.
• 30:25
  Speaker 1: It's like crunch on the outside. I remember reading this
• 30:28
  Speaker 1: thing about a chef who was like he was like
• 30:30
  Speaker 1: a Michelin chef, and he quit. He went into he
• 30:35
  Speaker 1: got sick of cooking, and there was an interview with him.
• 30:37
  Speaker 1: He said, I got sick of just spending my whole
• 30:39
  Speaker 1: life trying to make things crispy on the outside and
• 30:42
  Speaker 1: sauce in the middle.
• 30:46
  Speaker 2: Yeah, ibout sums it up.
• 30:57
  Speaker 3: You're ready to get back to it?
• 30:59
  Speaker 11: I am.
• 30:59
  Speaker 3: Do you want?
• 31:00
  Speaker 1: Do you want to talk about your dish more? You
• 31:01
  Speaker 1: want to make your damn dish.
• 31:03
  Speaker 10: I'm getting a little anxious to begin or to continue
• 31:06
  Speaker 10: on with my preparation. But I will say that the
• 31:08
  Speaker 10: one thing I appreciated about this recipe. I always like
• 31:10
  Speaker 10: a recipe where you can do a lot of it
• 31:12
  Speaker 10: ahead of time and it doesn't say do this while
• 31:15
  Speaker 10: this happens. Okay, So I was able to mix up.
• 31:17
  Speaker 11: My uh my additions to the mixture.
• 31:20
  Speaker 2: There.
• 31:20
  Speaker 10: I've got my my breadcrumbs all set up over there
• 31:23
  Speaker 10: at my station. So once I get rolling here, I
• 31:26
  Speaker 10: feel pretty confident about my ability to execute.
• 31:29
  Speaker 3: And how many pulses are you at right now?
• 31:32
  Speaker 11: Nineteen?
• 31:33
  Speaker 10: It's oddly enough, is how i'd rate myself as a chef.
• 31:37
  Speaker 11: One out of thirty five.
• 31:39
  Speaker 2: You gotta have some chunks in there, can't be.
• 31:42
  Speaker 3: Yeah.
• 31:43
  Speaker 1: When I saw him over there dicking around that poles thing,
• 31:47
  Speaker 1: I was like, Yeah, I thought he's gonna wind up
• 31:49
  Speaker 1: with a disaster.
• 31:50
  Speaker 3: Then he revealed that he's actually counting. I thought.
• 31:53
  Speaker 10: I thought that it seemed like an oddly high number
• 31:57
  Speaker 10: of pulses. Well espe because I'm supposed to pulse it
• 32:01
  Speaker 10: further once i add in the breadcrumbs and the peppers
• 32:05
  Speaker 10: and stuff.
• 32:05
  Speaker 1: But let me tell you a little thing about cooking.
• 32:08
  Speaker 1: You might already know this when you're cooking. Let's say
• 32:12
  Speaker 1: you're cooking some cookies, bacon some cookies, and you're working
• 32:16
  Speaker 1: off a recipe. It tells you to bake them for
• 32:17
  Speaker 1: eighteen minutes, and you take a gander in there at
• 32:20
  Speaker 1: sixteen and they're done. What do you think in your head? Well,
• 32:27
  Speaker 1: do you think I might put it pull them out.
• 32:29
  Speaker 11: I like to follow directions.
• 32:31
  Speaker 10: I like to follow orders, so soldier a cowardice, I
• 32:38
  Speaker 10: give give me a list of things to do, and
• 32:40
  Speaker 10: I'll just do them.
• 32:40
  Speaker 1: So you're gonna be like, I'm just gonna let my
• 32:42
  Speaker 1: cookies burn, because by god, it says eighteen minutes with cookies.
• 32:45
  Speaker 10: Actually, i'd probably take them out because I had wanted
• 32:48
  Speaker 10: to take them out for the prior ten minutes. You
• 32:50
  Speaker 10: want to eat it, Yeah, since they're raw dough, I'd
• 32:52
  Speaker 10: been thinking about eating them. But most of the time
• 32:56
  Speaker 10: I sort of just leave it up to the recipe.
• 32:57
  Speaker 10: That way, there's someone else to blame when it when
• 33:00
  Speaker 10: it goes wrong.
• 33:04
  Speaker 3: You're good.
• 33:05
  Speaker 11: I think I'm good.
• 33:06
  Speaker 1: Okay, I'll come visit you min on. You're cooking all right,
• 33:08
  Speaker 1: and you're on the We're gonna jump ahead, but you're
• 33:10
  Speaker 1: on the uh camp chef. Yeah, he's working off of
• 33:15
  Speaker 1: a he's working off of the standard camping stove, standard
• 33:18
  Speaker 1: Joe blow one pound pro pane canister.
• 33:23
  Speaker 2: Yeah. Imagine that Randall is car camping or tailgating or something.
• 33:28
  Speaker 11: And I'm I'm not an experienced deep fryer, so I'll.
• 33:31
  Speaker 3: Be you're not deep fried your pan fry buddy, deep well,
• 33:36
  Speaker 3: good thing that I rying is immersion.
• 33:40
  Speaker 11: Mm hmm, gotcha. Well, clearly I'm not an experienced pan fryar.
• 33:44
  Speaker 3: You don't even know what you know. You saw an
• 33:45
  Speaker 3: experience why we.
• 33:47
  Speaker 2: Did this, which.
• 33:49
  Speaker 10: Is probably surprising for a man in my body type
• 33:51
  Speaker 10: to not be an experienced deeper pan fryar.
• 33:53
  Speaker 11: But I'll do the best I can.
• 33:55
  Speaker 3: Yeah, you're pan frying. All right, all right, thank you,
• 33:57
  Speaker 3: thank you.
• 34:00
  Speaker 9: I've got a question for all of you, because I
• 34:03
  Speaker 9: was ready to move into chapter three, but hit us.
• 34:05
  Speaker 6: Oh about.
• 34:07
  Speaker 9: The building a fire. I thought that that part was
• 34:11
  Speaker 9: absolutely fascinating to see the different.
• 34:13
  Speaker 2: Yeah put into that section.
• 34:16
  Speaker 9: I mean, I love that, just to see all of
• 34:19
  Speaker 9: the different ways why you would do it one way
• 34:22
  Speaker 9: over another, for what kind of protein or what kind
• 34:27
  Speaker 9: of recipe or where you are. And then the coolest
• 34:30
  Speaker 9: thing was making a fire inside of a stump. I'd
• 34:35
  Speaker 9: just never seen that before. I thought that was very cool.
• 34:39
  Speaker 1: I'll touch on that a minute. So we kicked when
• 34:42
  Speaker 1: we began our discussion. We began our discussion with you
• 34:44
  Speaker 1: get into section one over the flames, but there was
• 34:46
  Speaker 1: a very healthy bunch of introductory materials.
• 34:51
  Speaker 3: So there's a expertly crafted essay.
• 34:55
  Speaker 1: By a young writer, a promising you writer named Stephen Renew.
• 35:03
  Speaker 1: And then we get into this thing. So we get
• 35:06
  Speaker 1: into using this book, which is a note on variability,
• 35:08
  Speaker 1: where we explore the idea we're talking about a minute ago.
• 35:12
  Speaker 1: Deer are different, old bucks are different than young fawns.
• 35:16
  Speaker 1: Cherrywood is different than mesquite wood. So all this kind
• 35:18
  Speaker 1: of variability we talked about how to use the book.
• 35:20
  Speaker 1: We get into outdoor cooking appliances and kitchen setups, and then,
• 35:25
  Speaker 1: like Krin said, we get into a big thing about well,
• 35:28
  Speaker 1: then we got outdoor cooking kits, how to pack for
• 35:31
  Speaker 1: car camping, how to pack for backcountry cooking.
• 35:34
  Speaker 6: That's my personal car camp m kit.
• 35:37
  Speaker 1: There's a picture of Yep Yanni contributed heavily in that section.
• 35:40
  Speaker 1: Then we get into this thing cooking over fire. Okay,
• 35:44
  Speaker 1: so starting a fire and all these different fire builds,
• 35:48
  Speaker 1: cooking with different types of wood, where we explained different
• 35:50
  Speaker 1: type attributes of different wood, cooking fire builds, or with
• 35:53
  Speaker 1: all these different ways of constructing fires, and some are
• 35:56
  Speaker 1: rather inventive. We got the log cabin or hashtag fire,
• 36:00
  Speaker 1: dump stove, reflector fires, keyhole fires, then over the flames,
• 36:06
  Speaker 1: which he discussed, and I want to jump ahead now
• 36:10
  Speaker 1: to another section that we're gonna explain. First off, how's
• 36:13
  Speaker 1: everybody doing on their preparations.
• 36:17
  Speaker 3: The octopus looks good.
• 36:20
  Speaker 6: I'm waiting for the eggs.
• 36:22
  Speaker 3: If you down now, listen, don't be afraid to let
• 36:24
  Speaker 3: that char let that bugger. You know, I would.
• 36:27
  Speaker 1: Probably, I would raise your I would raise your raise up.
• 36:32
  Speaker 1: Then the seth help her out. I don't want him
• 36:35
  Speaker 1: to get burnt. Yep, loosen it.
• 36:41
  Speaker 2: There's an element of danger all without door cooking too higher.
• 36:48
  Speaker 6: Sure that.
• 36:52
  Speaker 3: There you go now into under the.
• 36:56
  Speaker 2: Coals, under the stuff.
• 36:59
  Speaker 3: Yeah, under the coal.
• 37:00
  Speaker 6: Oh you should grab a shot of what Randall's doing
• 37:02
  Speaker 6: right now.
• 37:03
  Speaker 1: Under the coals is gonna be I would say this
• 37:08
  Speaker 1: is the most not esoteric.
• 37:09
  Speaker 3: Yeah, this is the oldest.
• 37:12
  Speaker 1: In terms of time, like when I say oldest turn
• 37:17
  Speaker 1: of time, like me, this is a this is some
• 37:19
  Speaker 1: ancestral ancient cooking strategies.
• 37:23
  Speaker 2: Burn the hide off of cook something in and hide
• 37:26
  Speaker 2: under coals kind of thing.
• 37:28
  Speaker 1: Yep, if you we talk about this or you know,
• 37:32
  Speaker 1: when I wrote the introduction to this, I mentioned this.
• 37:36
  Speaker 1: In the introduction to this, I talk about where if
• 37:38
  Speaker 1: people people are familiar with Montana being called Big Sky,
• 37:42
  Speaker 1: the Big Big Sky Country that comes from a novel.
• 37:48
  Speaker 3: This is not widely known. I don't think I didn't
• 37:49
  Speaker 3: know this.
• 37:50
  Speaker 1: I lived in Montana for years when I was younger,
• 37:52
  Speaker 1: before I knew that. Why they call it Big Sky Country.
• 37:56
  Speaker 1: There's a novel by ab Guthrie and it's like a
• 37:58
  Speaker 1: mountain man novel called The Big Guy. And after The
• 38:01
  Speaker 1: Big Sky came out, someone actually wrote Someone from the
• 38:04
  Speaker 1: tourism board in Montana actually wrote Aby Guthrie and asked
• 38:08
  Speaker 1: him if they could use the Big Sky in a
• 38:12
  Speaker 1: in a highway campaign promoting like taking highway trips in Montana.
• 38:17
  Speaker 1: And they were pushing the idea that you drive from
• 38:19
  Speaker 1: Glacier to Yellowstone and experience the Big Sky Country. In
• 38:26
  Speaker 1: Ab Guthrie, the novelist said, as fine, and that's where
• 38:29
  Speaker 1: Big Sky Country came from. In The Big Sky he
• 38:33
  Speaker 1: talks there's a lot of cooking that happens in this
• 38:36
  Speaker 1: mountain man novel, The Big Sky and One the Kid
• 38:39
  Speaker 1: when when the kid that becomes the protagonist runs away
• 38:43
  Speaker 1: from home early on, he one of the first meals
• 38:47
  Speaker 1: they describe is he has some cornmeal, and he makes
• 38:51
  Speaker 1: a little dough with cornmeal and makes balls and just
• 38:54
  Speaker 1: drops the balls into the ash. And then he takes
• 38:58
  Speaker 1: a rabbit and bones out a rabbit and sticks the
• 39:01
  Speaker 1: pieces to a rock and tips the rock up facing
• 39:04
  Speaker 1: the flame. And that's the first meal in the big sky.
• 39:08
  Speaker 1: Later in the big sky, his favorite meal becomes burying
• 39:11
  Speaker 1: a deer head in the ash. And if you read
• 39:14
  Speaker 1: other mountain man accounts and long hunter accounts, they would
• 39:16
  Speaker 1: oftentimes just take a hunk of meat. So say you
• 39:20
  Speaker 1: take a circline from a deer, and they don't even
• 39:22
  Speaker 1: wrap it, They just bury it. And then later you
• 39:28
  Speaker 1: carve away, scrape away, and carve away the outside and
• 39:32
  Speaker 1: just like that's it.
• 39:34
  Speaker 3: That's it.
• 39:36
  Speaker 1: Or people would take a whole a marmot, or take
• 39:40
  Speaker 1: a dog and just burn the hair off and bury
• 39:44
  Speaker 1: it and then dig it up, scrape the outside a way,
• 39:47
  Speaker 1: cut off the skin, and eat the cooked meat.
• 39:49
  Speaker 3: So it's like old, old, old cooking method.
• 39:53
  Speaker 9: Is there anything in there where you've like you've gutted
• 39:55
  Speaker 9: an animal and you've stuck hot rocks in it and
• 39:58
  Speaker 9: close it up.
• 40:00
  Speaker 3: That is a thing, But it's not.
• 40:01
  Speaker 1: We don't talk about that, but now you make me
• 40:03
  Speaker 1: feel that's the only thing we didn't put in the
• 40:04
  Speaker 1: damn book.
• 40:06
  Speaker 6: Damn it.
• 40:07
  Speaker 3: Why are you bringing it up now?
• 40:08
  Speaker 2: Edit that out, Phil volume two.
• 40:13
  Speaker 1: Uh So, this covers this is kind This brings up
• 40:16
  Speaker 1: something a little bit funny.
• 40:17
  Speaker 6: Let me do a little monograph about rocks.
• 40:20
  Speaker 1: And yes, this covers cooking food directly on coals. Okay,
• 40:25
  Speaker 1: this covers cooking and foil packs under the coals. It
• 40:29
  Speaker 1: covers Dutch ovens, and it covers pie irons.
• 40:33
  Speaker 3: And it is my favorite. This is my favorite subject.
• 40:37
  Speaker 3: When I was a boy change I still call him
• 40:43
  Speaker 3: this by God.
• 40:45
  Speaker 1: When I was a boy, it was a hobo pie
• 40:49
  Speaker 1: when you said, and I just have to take my
• 40:51
  Speaker 1: word for it. When you said a hobo pie when
• 40:54
  Speaker 1: I was a boy, you were not conjuring an image
• 40:56
  Speaker 1: of someone in contemporary times being down on the luck
• 41:00
  Speaker 1: and homeless. You were conjuring a guy from the Great
• 41:04
  Speaker 1: Depression who kept his possibles in a handkerchief tied to the.
• 41:09
  Speaker 3: End of a stick over his shoulder, and he.
• 41:11
  Speaker 1: Had some coal dust on his nose, and he had
• 41:15
  Speaker 1: a bottle of old booze with x's on the bottle,
• 41:19
  Speaker 1: and he lived and rode the rails freedom, and he
• 41:24
  Speaker 1: was he was the kind of guy you dress up
• 41:27
  Speaker 1: with as for Halloween.
• 41:28
  Speaker 2: Yeah.
• 41:29
  Speaker 1: And if you went back to my school and you
• 41:32
  Speaker 1: went into a class of twenty four kids, two of
• 41:34
  Speaker 1: them were dressed on Halloween. Two of them were dressed
• 41:37
  Speaker 1: up as this guy, yep, and they nothing they liked
• 41:41
  Speaker 1: more than a hobo pie.
• 41:43
  Speaker 6: I just made a note for when I'm preparing for trips,
• 41:47
  Speaker 6: you know, I like to make a little note that
• 41:48
  Speaker 6: says like family Turkey trip, and then I'll just like
• 41:51
  Speaker 6: start listing things I don't want to forget. And I
• 41:54
  Speaker 6: just started mine for my family turkey camp and added
• 41:58
  Speaker 6: in iron pie makers and idiots.
• 42:00
  Speaker 1: Do you mind walking over to that ceramic pot there,
• 42:02
  Speaker 1: Karn and producing one of my hobo pie makers from there?
• 42:06
  Speaker 3: Keep right next to the fire. Yeah, you know where
• 42:09
  Speaker 3: my parents kept the hobo piemakers.
• 42:11
  Speaker 1: You mean my dad had somewhere along the line gotten himself,
• 42:16
  Speaker 1: had gotten himself a mailbox like a newspaper mailbox, screwed
• 42:21
  Speaker 1: it to the wall, and that's where you put That's
• 42:24
  Speaker 1: where the hobo piemakers were kept. So here's a double
• 42:27
  Speaker 1: which didn't exist when I was a kid. But what's
• 42:29
  Speaker 1: funny about this is if you go onto Amazon right now,
• 42:33
  Speaker 1: here's a double for making whoppers and Crin's got a single.
• 42:37
  Speaker 1: If you went onto Amazon right now and typed in
• 42:41
  Speaker 1: hobo piemaker, you will pull up exactly what you're looking right,
• 42:46
  Speaker 1: But you will find that the keyword you used to
• 42:50
  Speaker 1: search it is not in the not in the description.
• 42:54
  Speaker 1: So some some guy was like, man, people are gonna
• 43:01
  Speaker 1: be looking for hobo pie makers. I don't want to
• 43:05
  Speaker 1: write that, but I don't want to lose the customer.
• 43:08
  Speaker 1: So they've done keyword optimization around a keyword that is
• 43:12
  Speaker 1: actually not in the description. Uh, seth, do you mind
• 43:17
  Speaker 1: sharing what you guys called them over in Pennsylvania?
• 43:20
  Speaker 7: Mountain pies or moon pies?
• 43:22
  Speaker 3: Yep, I've heard.
• 43:24
  Speaker 2: Chester had some pudgy pudgy pies. Yeah?
• 43:27
  Speaker 6: Yeah?
• 43:28
  Speaker 9: Can you can you like make a grilled cheese?
• 43:33
  Speaker 1: Let me tell you there's one. There's two that we
• 43:35
  Speaker 1: knew that ice to know. I've always been nostalgic for these.
• 43:38
  Speaker 1: I love using them. We did two preparations as kids, uh,
• 43:44
  Speaker 1: and not just us but just in general. Well, there's three,
• 43:47
  Speaker 1: but we had two favorites. Then there's a third classic
• 43:51
  Speaker 1: Velviana cheese m The key is you butter both sides
• 43:55
  Speaker 1: of the bread, put some velvan close that sucker up,
• 43:58
  Speaker 1: and make the most bad as golden brown grilled cheese
• 44:01
  Speaker 1: you ever had. You do PB and j Okay, so
• 44:06
  Speaker 1: you you butter both sides of the bread. Do peanut
• 44:08
  Speaker 1: butter and jelly in there, or you go down to
• 44:10
  Speaker 1: the store and get yourself a can of cherry pie
• 44:14
  Speaker 1: filling or apple pie filling.
• 44:15
  Speaker 3: Okay, butter both.
• 44:17
  Speaker 1: Sides of your bread. Put the cherry pie filling in there.
• 44:19
  Speaker 1: Close that sucker up and do it. But we have
• 44:22
  Speaker 1: like some kind of fancy yeah no.
• 44:26
  Speaker 2: I mean fancy pants and like as far as the
• 44:30
  Speaker 2: ingredients go. But it's not like hard to make them.
• 44:34
  Speaker 1: The section is called iron pie sandwiches or whatever you
• 44:37
  Speaker 1: call them.
• 44:38
  Speaker 6: Yeah, hey, quick question. If you ever try to do
• 44:42
  Speaker 6: it with a what I would call it a healthier
• 44:45
  Speaker 6: bread than just straight up wonderbread.
• 44:48
  Speaker 1: We talk about that. Yeah, I don't actually use wonder bread.
• 44:52
  Speaker 1: The problem is you need a large format bread. You
• 44:55
  Speaker 1: need a good size. But yeah, you go to a bakery,
• 44:58
  Speaker 1: you need a good sized bread. So when you're shopping
• 45:01
  Speaker 1: for your bread, and we just we explained all.
• 45:02
  Speaker 3: This in the book.
• 45:04
  Speaker 1: Take note of the dimensions of your pie iron, right,
• 45:08
  Speaker 1: because if you got a if you got a pie
• 45:11
  Speaker 1: iron and you get out in the campground and realize
• 45:14
  Speaker 1: that your bread doesn't it doesn't because you need to
• 45:16
  Speaker 1: have overlap because when you close that pie iron, it's ceiling.
• 45:21
  Speaker 1: We talked about hot pockets earlier. When you close the
• 45:24
  Speaker 1: pie iron, it presses and seals it, right, So you
• 45:28
  Speaker 1: need overlap on all sides. But yeah, it doesn't matter
• 45:31
  Speaker 1: that you can use great, good quality bread.
• 45:34
  Speaker 2: Just for French toast a lot.
• 45:39
  Speaker 3: Phenomenal.
• 45:41
  Speaker 1: You don't want to you don't want like too home
• 45:44
  Speaker 1: baked of a bread where you get the big air pockets.
• 45:47
  Speaker 2: Like not crusty bread, chewy bread.
• 45:51
  Speaker 1: And you don't want like you know, you do a
• 45:53
  Speaker 1: sour dough. You open that sucker up and it's got
• 45:55
  Speaker 1: like centimeter air pockets. You're just gonna be losing your
• 45:57
  Speaker 1: ingredients out of there. When I say fancy pay ants,
• 46:00
  Speaker 1: we have a game. We have one where you can
• 46:01
  Speaker 1: take turkey, grouse, pas whatever, like a game. Bird want
• 46:05
  Speaker 1: cheddar and fig so fig jam and cheddar. It's a
• 46:08
  Speaker 1: grown up preparation.
• 46:10
  Speaker 2: You might see see it called a panini in some cafe.
• 46:14
  Speaker 1: Someone we get into this ten of our favorite iron
• 46:18
  Speaker 1: pie combos peanut, butter and jelly or honey on country
• 46:23
  Speaker 1: white bread, johnny a cooked ground meat, burger onion, American cheese,
• 46:30
  Speaker 1: ketchup in brioche hmm, okay, a ground burger in a
• 46:37
  Speaker 1: shredded foul so, shredded game bird, taco seasoning, Mexican cheese,
• 46:44
  Speaker 1: sliced ham, pimento cheese, pickles and sour dough, cooked bacon
• 46:50
  Speaker 1: or breakfast sausage, scrambled eggs, cheddar, cheese, flour, tortilla, brioche
• 46:54
  Speaker 1: or sour dough, all in a hobo pie, iron pie,
• 47:00
  Speaker 1: smoke salmon or trout, cream, cheese, dill, chives, pickled red
• 47:05
  Speaker 1: onion on sour dough, duck, gorgan zola, panchetta, onion jam, preserve,
• 47:13
  Speaker 1: cherries on sour dough, peppernada sour dough, sautaed mushrooms with
• 47:20
  Speaker 1: grilled zucchini and.
• 47:21
  Speaker 3: Gouda on sour dough.
• 47:26
  Speaker 1: Yourself can or get a big can of cherry pie
• 47:29
  Speaker 1: feeling yeah, it's up to you. And here also we
• 47:33
  Speaker 1: talk about burying stuff in the ground and a lot
• 47:35
  Speaker 1: of times we should.
• 47:36
  Speaker 2: Can we talk just a little bit more about iron pies?
• 47:39
  Speaker 3: Oh please?
• 47:40
  Speaker 2: Kids love them.
• 47:41
  Speaker 3: Kids nothing that they like more than iron pie.
• 47:44
  Speaker 2: But they're also one of the potentially most dangerous food
• 47:48
  Speaker 2: items for kids. Like you gotta let them cool off
• 47:51
  Speaker 2: because that stuff's like lava on the inside. If you
• 47:54
  Speaker 2: if you've never made these things, just keep that in mind.
• 47:58
  Speaker 1: Uh funny about kids. You see these white chairs were
• 48:02
  Speaker 1: sitting on someone was making it, someone was videoing something
• 48:07
  Speaker 1: back here one time, like just we were just hanging
• 48:09
  Speaker 1: out family and friends. And when you watch the video,
• 48:12
  Speaker 1: what became funny to us wasn't what was happening in
• 48:17
  Speaker 1: the video. It's what you see happening in the background.
• 48:20
  Speaker 1: And my little boy, Maddie is roasting a marshmallow in
• 48:23
  Speaker 1: that fire pit right there, fireplace, and you see him
• 48:28
  Speaker 1: and he's pondering. His hands are coated in marshmallow, and
• 48:34
  Speaker 1: you see him like contemplating his hands, and he looks
• 48:39
  Speaker 1: at these white cushions and he kind of goes and
• 48:44
  Speaker 1: you see him like, actually, I lost a video.
• 48:46
  Speaker 3: It's such a bummer.
• 48:47
  Speaker 1: You see him consider it for a minute and then
• 48:50
  Speaker 1: change his mind and just do the old front shirt white.
• 48:53
  Speaker 3: Yeah, and then he like leaves the frame. But he's
• 48:59
  Speaker 3: like a fella could just white and right there.
• 49:02
  Speaker 2: Yeah, blend right in yep.
• 49:04
  Speaker 6: Oh man, uh no, that smells good, Randall, Yeah, really good, buddy,
• 49:10
  Speaker 6: looks good.
• 49:12
  Speaker 3: Beautiful fish cakes.
• 49:13
  Speaker 1: What I wanted to say on digging holes in the ground,
• 49:16
  Speaker 1: and sometimes you don't have a great place to dig
• 49:17
  Speaker 1: a hole in the ground. So we got some builds
• 49:19
  Speaker 1: here in preparations. Here, you get yourself a fifty five
• 49:23
  Speaker 1: gallon drum. Mean, if you're in Alaska, just look around
• 49:27
  Speaker 1: you I'm talking about, uh, if you're anywhere else, they're
• 49:30
  Speaker 1: not hard to find. Yeah, a barrel, fifty five gallon drum.
• 49:33
  Speaker 1: Cut that sucker in half. If you and your neighbor
• 49:36
  Speaker 1: find a barrel and cut it in half, you each
• 49:38
  Speaker 1: got a thing.
• 49:38
  Speaker 3: Now.
• 49:39
  Speaker 1: So we talk about how to roast a whole how
• 49:42
  Speaker 1: to roast a whole deer shoulder or any chunk of
• 49:45
  Speaker 1: meat like that. How to roast six, eight, ten pounds
• 49:47
  Speaker 1: of meat in a barrel? Yep, you don't need a
• 49:52
  Speaker 1: hole in the ground.
• 49:54
  Speaker 2: Like if you live somewhere where it's like there's no
• 49:56
  Speaker 2: way you're digging your yard.
• 49:58
  Speaker 3: So you got it.
• 49:58
  Speaker 1: If you got a wheelbarrel full of wood in some
• 50:02
  Speaker 1: dirt or sand and a half of a barrel, you
• 50:05
  Speaker 1: can set it out on it. You can set it
• 50:06
  Speaker 1: out on a concrete slab yep, and do Luau style
• 50:12
  Speaker 1: in the ground cooking, and you can get anything in.
• 50:14
  Speaker 2: That particular preparation. Like we worked hard to get it right.
• 50:20
  Speaker 1: My old man when they used to cannoe the boundary
• 50:23
  Speaker 1: waters a lot, he would say, we don't put this
• 50:26
  Speaker 1: in the book, which I kind of wish we had.
• 50:27
  Speaker 1: A They would they would get a fire going and
• 50:31
  Speaker 1: then lay down any kind of clay, like heavy clay mud,
• 50:35
  Speaker 1: and make a bed of heavy clay mud. Then they'd
• 50:38
  Speaker 1: put all kinds of leaves down, any sort of green
• 50:41
  Speaker 1: leaves you could find. Then they'd set a fish down,
• 50:44
  Speaker 1: and then they'd pile a bunch more green leaves on
• 50:46
  Speaker 1: that fish, and then smear a bunch more of mud
• 50:49
  Speaker 1: and clay over the leaves, and then cover that up
• 50:51
  Speaker 1: and coal, and then later break that open and eat
• 50:54
  Speaker 1: walleye like that.
• 50:55
  Speaker 2: Yep.
• 50:55
  Speaker 1: We didn't put that in the book. We kind of
• 50:57
  Speaker 1: put it in the book, but not really right. A
• 51:00
  Speaker 1: lot about foil packs.
• 51:03
  Speaker 3: Any like to add Yoanny.
• 51:07
  Speaker 6: No, I don't know foil packs, man. I mean that's
• 51:11
  Speaker 6: a that's a classic. I grew up doing that at
• 51:14
  Speaker 6: at boy Scout camps. Laving boy Scout camps.
• 51:19
  Speaker 1: We got salmon, a bunch of salmon and trout preparations
• 51:23
  Speaker 1: that are under the coals, skimming ahead. Oh, we got
• 51:29
  Speaker 1: how to cook. This is a good one. Cooking a
• 51:32
  Speaker 1: venison roast underground, wrapped up in a kitchen towel. Yeah,
• 51:35
  Speaker 1: a wet ass kitchen towel.
• 51:37
  Speaker 2: That's the one I was talking about that we we
• 51:39
  Speaker 2: had to boil or.
• 51:41
  Speaker 9: A towel, touch the meat it's wrapped towel, huh, and
• 51:46
  Speaker 9: then it's buried.
• 51:47
  Speaker 1: Yeah, because you're deprived, you're making a you're making a
• 51:50
  Speaker 1: no oxygen area. I see, not octogenarian, a low oxygen aaria.
• 51:57
  Speaker 2: But an octagenarian could do.
• 51:58
  Speaker 3: An octagenarian could do this and stuff in his house.
• 52:01
  Speaker 9: And and how how deep are you sticking that where
• 52:05
  Speaker 9: it don't burn down?
• 52:07
  Speaker 2: Good that you'll be saficing the towel though, like that
• 52:11
  Speaker 2: thing will get charred, you know.
• 52:13
  Speaker 1: Yeah, you're gonna you're gonna ruin your towel. You can
• 52:15
  Speaker 1: probably do an old T shirt there isn't.
• 52:18
  Speaker 6: And when you.
• 52:18
  Speaker 3: Unwrap it, tell people see that that's my old shirt.
• 52:20
  Speaker 2: Ye escape the fire.
• 52:22
  Speaker 9: That cotton or polystrop.
• 52:26
  Speaker 2: Yeah, no, chemically treated.
• 52:28
  Speaker 1: Yeah, you know that's the thing with burlap too, when
• 52:31
  Speaker 1: you're buying when not with burlap, when you're cooking with canvas,
• 52:35
  Speaker 1: you know, canvas tarps and stuff you don't.
• 52:37
  Speaker 3: Want treated canvas tarps.
• 52:39
  Speaker 1: Here's the one that I love a lot is whole
• 52:42
  Speaker 1: vegetables roasted and coals you can take and we explain
• 52:46
  Speaker 1: it here. There's stuff you want to wrap and foil,
• 52:49
  Speaker 1: there's stuff you don't need to wrap and foil.
• 52:54
  Speaker 3: You can cook fenel bulbs just in the fire.
• 52:57
  Speaker 1: You can cook butternut squash just in the coals, like
• 53:00
  Speaker 1: lay a butternut squashed on the coals and roasted. We
• 53:03
  Speaker 1: explain how you yeah, do your shoulder in a barrel,
• 53:10
  Speaker 1: bear grease. Dutch oven biscuits that was a contribution from
• 53:13
  Speaker 1: Clay goose and dumplings cooked in a Dutch oven. Dutch
• 53:18
  Speaker 1: oven rabbit with cabbage. Then onto where Randall's working from
• 53:26
  Speaker 1: right now, and this is kind of my favorite section
• 53:30
  Speaker 1: on the burner. So this is outdoor cooking, uh cooking
• 53:36
  Speaker 1: on a burner, on a camp stove, on a crab pot, whatever,
• 53:40
  Speaker 1: cooking on a burner, and we.
• 53:42
  Speaker 2: Go through all different sorts of burners from oh man,
• 53:45
  Speaker 2: the little micro you know, backpacking stoves to too great
• 53:51
  Speaker 2: big you know, Cajun.
• 53:54
  Speaker 3: Boilers, skillets, griddles and pots. What you need to know.
• 53:59
  Speaker 1: We got a cast our, so propane stoves, outdoor cookers, griddles,
• 54:02
  Speaker 1: backcountry stoves. We got a big prim around cast iron.
• 54:07
  Speaker 1: Then we get into spicy fish cakes. Where's where That's
• 54:09
  Speaker 1: where Randall's at moroccan Ish, So there's no cultural appropriation
• 54:17
  Speaker 1: in this book. Mmm, borrow it a little bit moroccan
• 54:20
  Speaker 1: Ish venison meatballs.
• 54:22
  Speaker 3: Are you ready, Randall?
• 54:24
  Speaker 6: Let's eat?
• 54:24
  Speaker 1: Oh my goodness, looks so good. That must been a
• 54:28
  Speaker 1: hell of a cookbook for a guy like.
• 54:33
  Speaker 3: Guy like.
• 54:36
  Speaker 6: Oh.
• 54:37
  Speaker 3: The dipping sauce andry dirty dog.
• 54:43
  Speaker 6: Hot, Yeah, I look hot.
• 54:50
  Speaker 3: Digging in, I'm putting the sauce, I'm putting Randall's dip.
• 54:53
  Speaker 1: I'm spooning his dipping sauce on there.
• 55:00
  Speaker 2: Mm hmm.
• 55:02
  Speaker 6: I went to no sauce first bite. It was delicious as.
• 55:05
  Speaker 3: Is, Oh, Randal, very good. Let me tell you something too.
• 55:14
  Speaker 1: My kids would be like they would, they'd they'd be
• 55:18
  Speaker 1: they'd be wanting to catch up and not dipping sauce.
• 55:22
  Speaker 3: They would love it, right.
• 55:25
  Speaker 2: And when it's as spicy, it's not like the only
• 55:28
  Speaker 2: thing you're tasting is the peppers. That's just like there,
• 55:37
  Speaker 2: and you can taste a taste.
• 55:38
  Speaker 3: Of fish too. Oh, I only know what to say.
• 55:41
  Speaker 3: I'm beside myself.
• 55:45
  Speaker 4: M m.
• 55:47
  Speaker 3: And that unbelievable.
• 55:48
  Speaker 2: You just keep talking while we're eating O we're here.
• 55:51
  Speaker 9: Randall, Oh man, that sauce recipe is also great garlic
• 55:56
  Speaker 9: in there.
• 55:57
  Speaker 3: Yeah.
• 55:58
  Speaker 1: Well see that's where christ is good at stuff. Man
• 56:00
  Speaker 1: like Krista because I'll be kind of like how a
• 56:03
  Speaker 1: lot of how we work together, because there's like stuff
• 56:07
  Speaker 1: we'll make, meaning we eat a lot of bony fish.
• 56:10
  Speaker 1: So I'm like, man, I like doing fish cakes. I
• 56:12
  Speaker 1: like to make him crispy, and we'll make like this
• 56:15
  Speaker 1: in that sauce. I don't know how hard sauce. Yeah,
• 56:17
  Speaker 1: I'll call my buddy. I'll say, hey, what was that
• 56:19
  Speaker 1: sauce you made that?
• 56:19
  Speaker 3: One time?
• 56:20
  Speaker 1: He'd be like, oh, I think I did right, maybe
• 56:24
  Speaker 1: that I can't remember if I did that, But working
• 56:26
  Speaker 1: with like a really good recipe tester and developer.
• 56:31
  Speaker 3: She'll make it ten times, do you know what I mean?
• 56:33
  Speaker 1: And instead of you saying like, oh, I kind of
• 56:35
  Speaker 1: use you know, I'll be like, well, yeah, I use
• 56:37
  Speaker 1: a lot of mail, and I used some lemon, and
• 56:38
  Speaker 1: I used some paprika, but I don't know or if
• 56:41
  Speaker 1: not I use sometimes i'll put dill, because you don't
• 56:44
  Speaker 1: when you're cooking, you don't always you're winging it. Yeah,
• 56:48
  Speaker 1: And so with a really good developer, you get where
• 56:52
  Speaker 1: it's just like dialed and and all the guest works
• 56:56
  Speaker 1: pulled out.
• 56:56
  Speaker 9: You know, this sauce it's so it so compliments all
• 57:01
  Speaker 9: the flavors in the fish cake.
• 57:04
  Speaker 2: And well that tells you how good they are.
• 57:21
  Speaker 1: Okay, I'm still in my I'm still in my uh,
• 57:26
  Speaker 1: I'm still on the burn. There's a lot of other
• 57:28
  Speaker 1: good ones in there, Mizo udon noodle, soup with salmon, venison, chili,
• 57:33
  Speaker 1: a whole big thing on vac ceiling. So this means
• 57:37
  Speaker 1: vac ceiling. What it means is reheating pre cooked meals
• 57:41
  Speaker 1: at camp. So it's a bunch of stuff about what
• 57:44
  Speaker 1: you can cook at home and vax seal and then
• 57:48
  Speaker 1: drop into a pot of boiling water and he in
• 57:52
  Speaker 1: the bag or dump into a skillet and prepare it.
• 57:54
  Speaker 2: And in some cases that's like your whole meal in
• 57:57
  Speaker 2: that bag. In some cases it's like a Porsche and
• 58:01
  Speaker 2: of a meal that you're gonna like row together that
• 58:03
  Speaker 2: you're gonna finish out. Yeah, oh yeah.
• 58:08
  Speaker 1: That's pretty Cuban style. Rice with rabbit, garlic, miso, shrimp,
• 58:16
  Speaker 1: ginger cat for stir fry, which is phenomenal. Toss noodles
• 58:20
  Speaker 1: with ground venison. That's really good venison, stir fry with cabbage,
• 58:24
  Speaker 1: penny with sausage and peas, Louisiana style crayfish, blue crab
• 58:28
  Speaker 1: and shrimp boil.
• 58:30
  Speaker 2: That's your big like party recipe.
• 58:33
  Speaker 1: There then a big old section called simply how to
• 58:38
  Speaker 1: fry fish.
• 58:41
  Speaker 9: I'm sure your buddy would be very happy that you
• 58:43
  Speaker 9: have a dedication to that topic.
• 58:46
  Speaker 1: We got a torta with wild turkey, like a milionaise
• 58:49
  Speaker 1: torta with wild turkey, thermous Ramen courtesy.
• 58:54
  Speaker 2: Upgraded Ramen, Upgate Graded Backpacking Ramen.
• 58:58
  Speaker 1: Then we get into within it can't breakfast lunches and snacks,
• 59:03
  Speaker 1: souped up toad in the hole. Uh, that was that
• 59:08
  Speaker 1: was my dad's camp preparation when I was a kid.
• 59:10
  Speaker 1: So we do a toad in the hole, which is
• 59:12
  Speaker 1: like a gourmet toad in the hole, a big thing
• 59:16
  Speaker 1: about making coffee.
• 59:17
  Speaker 3: We got a recipe.
• 59:18
  Speaker 1: Called the Late Eugene Groeders beer and apple pancakes, the
• 59:23
  Speaker 1: Monte Cristal sandwich, and then we're getting ready to.
• 59:26
  Speaker 3: Move into five. But we got stop from it because
• 59:29
  Speaker 3: we're gonna eat some stuff.
• 59:31
  Speaker 6: Over.
• 59:32
  Speaker 5: Yeah, did you try it? You gotta try it left over?
• 59:35
  Speaker 3: Oh, that's great.
• 59:37
  Speaker 2: Slice in that sucker is already.
• 59:39
  Speaker 3: Some forks would be good. We'll just finger food it
• 59:42
  Speaker 3: all right. Listen, you want to tell us what your
• 59:44
  Speaker 3: experiences were here.
• 59:46
  Speaker 5: I'm a little intimidated that it didn't cook it enough.
• 59:49
  Speaker 3: Yeah, burn it.
• 59:51
  Speaker 5: I mean I knew any it needs to be charred, but.
• 59:57
  Speaker 3: No, you got it.
• 59:58
  Speaker 5: Do you think so? Is it tender enough?
• 1:00:01
  Speaker 1: It's tender enough because you whooped it good. You could
• 1:00:05
  Speaker 1: have charted it a little more. But it's phenomenal.
• 1:00:06
  Speaker 5: Okay, Oh that's a lot.
• 1:00:12
  Speaker 3: I should have pointed out to you. Char it the octopus.
• 1:00:16
  Speaker 1: Chart it until the ends of his legs are burnt,
• 1:00:20
  Speaker 1: you know what I mean, they'll look like legit burnt
• 1:00:22
  Speaker 1: and start to curl up, and that's when I pull
• 1:00:24
  Speaker 1: them off.
• 1:00:25
  Speaker 4: They were wrapping around the grates like it was alive
• 1:00:28
  Speaker 4: when you first.
• 1:00:29
  Speaker 1: They grab on that great Yeah really, Oh you'll never
• 1:00:32
  Speaker 1: get me off the grill.
• 1:00:33
  Speaker 3: I'm so smart.
• 1:00:34
  Speaker 2: They did a great job with good mm hmm.
• 1:00:41
  Speaker 5: Your boys would would eat that up.
• 1:00:43
  Speaker 3: I need Aulissa. You nailed it spinning.
• 1:00:48
  Speaker 5: Did you try it yet?
• 1:00:49
  Speaker 4: No?
• 1:00:49
  Speaker 2: You didn't try it.
• 1:00:55
  Speaker 3: Man. I like that stuff. Awesome job. That's really good.
• 1:01:01
  Speaker 5: The charring makes it when you get those little.
• 1:01:04
  Speaker 3: Bites of the char So how did you like cooking
• 1:01:07
  Speaker 3: over the open fire?
• 1:01:08
  Speaker 4: That was intimidating, only because I've never used back before.
• 1:01:12
  Speaker 3: I don't like my particular grill.
• 1:01:14
  Speaker 5: Yeah right, but.
• 1:01:17
  Speaker 3: My buddy made that for me.
• 1:01:18
  Speaker 5: That's awesome.
• 1:01:19
  Speaker 3: It's been awesome, my buddy roundie baby.
• 1:01:22
  Speaker 9: I don't know how to use it, so it was
• 1:01:23
  Speaker 9: kind of for our audio audience. Can you explain what
• 1:01:28
  Speaker 9: that is? It's kind of like an elevator situation.
• 1:01:30
  Speaker 3: Oh the grill huh oh.
• 1:01:32
  Speaker 1: Years ago, I was dials in West Texas and these
• 1:01:34
  Speaker 1: guys had a grill like that. It's just like an
• 1:01:36
  Speaker 1: elevated Basically, it's a fire table around fire table maybe
• 1:01:43
  Speaker 1: five inches deep on the tripod legs on three legs,
• 1:01:47
  Speaker 1: so the fire table sits waist high. And then it's
• 1:01:51
  Speaker 1: got a framework above it with a grill that you
• 1:01:54
  Speaker 1: can adjust.
• 1:01:55
  Speaker 3: So what is that twenty inches in diameter.
• 1:01:59
  Speaker 1: Maybe low low, twenty two inch diameter fire table with
• 1:02:03
  Speaker 1: an adjustable grill on it.
• 1:02:04
  Speaker 6: And I love that thing.
• 1:02:06
  Speaker 3: It's great for any kind of like small scale cooking.
• 1:02:09
  Speaker 3: And it says t l I on it.
• 1:02:11
  Speaker 1: My buddy Ronnie Bame, he's retired now, but that was
• 1:02:13
  Speaker 1: his company, Twin Lake Installations. I sent him a picture
• 1:02:16
  Speaker 1: and he welded that up for me many many many
• 1:02:18
  Speaker 1: years ago.
• 1:02:19
  Speaker 3: And that thing, there's nothing ever gonna happen to that solid.
• 1:02:25
  Speaker 6: There's a product that's made commercially now that a bunch
• 1:02:28
  Speaker 6: of similar to that right now. Kudo grills, I think.
• 1:02:30
  Speaker 3: Yep, kudo grills. There's a bunch of them now.
• 1:02:35
  Speaker 6: Good job, Lissa, Oh octopus is good.
• 1:02:38
  Speaker 2: That's so good.
• 1:02:39
  Speaker 5: I'm going to go in for more. Steve, are you
• 1:02:45
  Speaker 5: able to?
• 1:02:46
  Speaker 6: Yeah?
• 1:02:46
  Speaker 3: Do me fair? Start walking people through on the spit.
• 1:02:53
  Speaker 6: Now that I got my mouth full of octopus, because.
• 1:02:58
  Speaker 3: I want to have a little more fish cake too.
• 1:03:02
  Speaker 9: There's some birds wrapped around sticks.
• 1:03:05
  Speaker 6: Yeah, take it away, honest on the spit. So as
• 1:03:11
  Speaker 6: you can imagine this is these are recipes where meat
• 1:03:16
  Speaker 6: is skewered on things that you would consider like shish
• 1:03:22
  Speaker 6: kebab type skewers, and then all the way up to bigger.
• 1:03:27
  Speaker 3: Crucifixes.
• 1:03:29
  Speaker 6: Yeah you could call it that, but I mean literally,
• 1:03:34
  Speaker 6: you know, two inch you know, limbs, and then also
• 1:03:38
  Speaker 6: retisseriy devices that all counts as on the spit. And again,
• 1:03:45
  Speaker 6: what you're gonna get mostly out of here. Yeah, there's
• 1:03:47
  Speaker 6: some good recipes, but you're gonna get the how to,
• 1:03:50
  Speaker 6: the skills to know how to do it with any bird.
• 1:03:54
  Speaker 6: And once you do it with a duck or a grouse,
• 1:04:00
  Speaker 6: then you'll know how to do it in the future
• 1:04:02
  Speaker 6: with anything else. Detailed photographs. Seth did some of the
• 1:04:07
  Speaker 6: photography in this book.
• 1:04:08
  Speaker 3: Yeah, there's a ton of the photography.
• 1:04:10
  Speaker 6: That photography is fantastic, as well as our good buddy
• 1:04:12
  Speaker 6: John Hafner. Let's see a couple of the uh recipes
• 1:04:18
  Speaker 6: I'm looking at here, big game heart skewers, sheep skewers.
• 1:04:24
  Speaker 6: Must have used some of my big horn for that one.
• 1:04:27
  Speaker 6: Crying tiger skewers. He what what makes the gott? You
• 1:04:33
  Speaker 6: tell them a.
• 1:04:33
  Speaker 2: Sad story and then he cut his heart out.
• 1:04:37
  Speaker 6: And oh, the sub title there says, with hearts of
• 1:04:42
  Speaker 6: duck or upland bird.
• 1:04:44
  Speaker 9: What kinds of proteins lend themselves well to this skewer situation?
• 1:04:50
  Speaker 3: Do you feel it's everything?
• 1:04:52
  Speaker 1: Well, there's veggie skewers, tuna and yellow tuna skewers, yellowtail skewers.
• 1:04:57
  Speaker 6: When it comes to fish, you'd have to use a
• 1:04:59
  Speaker 6: pretty meaty steak like fish. You know, perch would not
• 1:05:03
  Speaker 6: go well on a skewer.
• 1:05:06
  Speaker 1: I'll tell you the thing that I think that is
• 1:05:09
  Speaker 1: the meat that is transcendent on a skewer is duck hearts,
• 1:05:18
  Speaker 1: turkey hearts, any kind of game, bird heart, chicken hearts, because.
• 1:05:25
  Speaker 3: You can make them good. But man, they're good like that.
• 1:05:28
  Speaker 3: I love like that.
• 1:05:29
  Speaker 1: Or sometimes you can simmer them in pork fat and
• 1:05:32
  Speaker 1: then skewer them and grill them, and and that crying
• 1:05:36
  Speaker 1: tiger is like a you know, like a Chinese inspired.
• 1:05:39
  Speaker 2: Yeah, this is this is one of Steve's pride and joy.
• 1:05:43
  Speaker 1: Yea, if any of you guys that have traveled down
• 1:05:46
  Speaker 1: to and you guys have traveled down to areas in
• 1:05:49
  Speaker 1: Mexico where they you'll see that pork dish where they
• 1:05:53
  Speaker 1: have that vertical, that vertically oriented spit and a burner
• 1:05:59
  Speaker 1: and they make tacos el pastor.
• 1:06:00
  Speaker 2: Yeah, you see that in a lot of different cultures.
• 1:06:03
  Speaker 1: In Greek, the in Uh in Greek cuisine, they use
• 1:06:06
  Speaker 1: a similar thing. In Mexico they called a trompo. So
• 1:06:09
  Speaker 1: it's you take all this, You take out a bunch
• 1:06:12
  Speaker 1: of your roast, okay, like your venison roast, elk roast whatever,
• 1:06:15
  Speaker 1: pig aning, and you make a bunch of thin slices,
• 1:06:20
  Speaker 1: and then you marinate all those slices. Okay, you marinate
• 1:06:24
  Speaker 1: all the slices, and then you put them on a
• 1:06:26
  Speaker 1: vertical skewer and it makes like you're making a column
• 1:06:28
  Speaker 1: of sliced meat, and you roast it like that and
• 1:06:33
  Speaker 1: it spins and you cook it and then you just
• 1:06:35
  Speaker 1: shave off the outside into tacos. And so we get
• 1:06:39
  Speaker 1: into trompos, and the trompo that we use here, my
• 1:06:41
  Speaker 1: buddy Ronnie does welded it together like just a garage, you.
• 1:06:45
  Speaker 2: Know, a vertical rotisseri kind.
• 1:06:49
  Speaker 1: And then and then later I had mine. You had
• 1:06:51
  Speaker 1: to hand turn it. So later I had Travis Barton
• 1:06:54
  Speaker 1: from Barton Fabrication. He put a Rotisseri motor was you
• 1:06:58
  Speaker 1: just buy at Ace Hardware. He mounted a Rotisseri motor
• 1:07:02
  Speaker 1: underneath it so you can just plug it into the wall,
• 1:07:05
  Speaker 1: fill it full of charcoal or cats and.
• 1:07:09
  Speaker 3: Just cooks that some bit.
• 1:07:10
  Speaker 2: That was one of my favorites.
• 1:07:13
  Speaker 6: That was my favorites to eat.
• 1:07:14
  Speaker 3: That was delicious, Oh, doctor Randall.
• 1:07:20
  Speaker 11: More inconsistency here on the coloration.
• 1:07:23
  Speaker 3: One thing I'm getting concerned about is what happened to
• 1:07:28
  Speaker 3: Seth's uh food.
• 1:07:31
  Speaker 2: Seth is uh.
• 1:07:32
  Speaker 10: He's probably still grab cons now see a little bit
• 1:07:36
  Speaker 10: of mustard, catch up spice of brown mustard.
• 1:07:41
  Speaker 1: Now listen, I want you to know I just had
• 1:07:43
  Speaker 1: a piece that was kind of like octopus sashimi.
• 1:07:48
  Speaker 6: I'm sorry, right, it was still delicious, very good for
• 1:07:53
  Speaker 6: your first attempt.
• 1:07:54
  Speaker 3: It's great all actually like it better like that.
• 1:07:56
  Speaker 4: I think I made the mistake of kind of pulling
• 1:07:58
  Speaker 4: it off the direct heat a little it just because
• 1:08:01
  Speaker 4: I was worried it was I didn't want to burn it.
• 1:08:03
  Speaker 3: But keep going, Yanni.
• 1:08:08
  Speaker 6: Spiked foul. Oh No, this one's worth mentioning and talking
• 1:08:11
  Speaker 6: about the cough to kababs.
• 1:08:14
  Speaker 3: Just like basically basically, oh, this is a good one
• 1:08:18
  Speaker 3: to talk.
• 1:08:18
  Speaker 6: Ground meat with spices that you form around a skewer
• 1:08:24
  Speaker 6: and then cook a flat skewer. Yeah.
• 1:08:27
  Speaker 1: So let's say you're to kind of got a deer
• 1:08:29
  Speaker 1: and he told you, told you took it to the
• 1:08:30
  Speaker 1: butcher and said, just grind the whole damn thing, which
• 1:08:33
  Speaker 1: is not uncommon, And now you're bummed because you want
• 1:08:35
  Speaker 1: to have some kebabs.
• 1:08:36
  Speaker 6: Well, look at that.
• 1:08:39
  Speaker 2: Those look good, but you can see that skewers are
• 1:08:41
  Speaker 2: like almost like a knife shape flat yep.
• 1:08:44
  Speaker 1: But you're forming ground meat around a skewer. That's like
• 1:08:49
  Speaker 1: it's like Greek Ish.
• 1:08:50
  Speaker 2: And you just take that whole thing.
• 1:08:52
  Speaker 6: Out and get it off.
• 1:08:53
  Speaker 10: Ye.
• 1:08:53
  Speaker 9: Yeah, I've had that in Turkey, Palestine, Yeah, like Middle East.
• 1:08:58
  Speaker 2: There it is ye yeah, honeys.
• 1:09:01
  Speaker 6: Yeah. You don't know how this one makes it to
• 1:09:03
  Speaker 6: this uh this in the this on the Spit section.
• 1:09:10
  Speaker 6: I guess it's because because it's suspended. We have two
• 1:09:17
  Speaker 6: super recipes in here. One is a did Richard Martinez?
• 1:09:21
  Speaker 6: Uh did he bring us the Turkey Chili very Day soup?
• 1:09:26
  Speaker 6: Or is it just a picture of him? That just
• 1:09:28
  Speaker 6: happens to be there.
• 1:09:31
  Speaker 3: Don't no, just that happens to be in the picture.
• 1:09:33
  Speaker 2: That that stuff is awesome.
• 1:09:36
  Speaker 6: Yeah, Turkey chili a verity, man, it's one of my
• 1:09:39
  Speaker 6: favorite things to do. Or the pasole that we have
• 1:09:42
  Speaker 6: in the other cookbook, it's one of the favorite things
• 1:09:44
  Speaker 6: to do with turkey legs. Well, I mean mountain.
• 1:09:49
  Speaker 3: It's like it's a dish with a harmony. Yeah, like
• 1:09:54
  Speaker 3: a limed corn.
• 1:09:56
  Speaker 6: A lot of times it's like a tomato bass. But
• 1:09:59
  Speaker 6: the one that we didn't like cookbook was more of
• 1:10:01
  Speaker 6: a green chili base. But the recipe that I say
• 1:10:05
  Speaker 6: I contributed, I just I sort of shared it after
• 1:10:10
  Speaker 6: trying it out in Latvia a couple of years ago.
• 1:10:12
  Speaker 6: Now over there, hunting for lunch, we had a bailed
• 1:10:15
  Speaker 6: cauldron of this soup called so yanka, which I asked
• 1:10:21
  Speaker 6: the ladies that prepared it, and they said they really
• 1:10:24
  Speaker 6: didn't have a recipe. I said, well, anyways, just talk
• 1:10:27
  Speaker 6: and I'll just record it on my phone. And in
• 1:10:29
  Speaker 6: the end it basically sounds like a fridge emptier. But
• 1:10:33
  Speaker 6: it's it's great, it's delicious.
• 1:10:37
  Speaker 2: It's like a traditional dish to feed a bunch of hunters.
• 1:10:40
  Speaker 6: Right, totally. Yeah. I think what you know kind of
• 1:10:45
  Speaker 6: makes it meat eatersh is that there's venison chunks in there,
• 1:10:49
  Speaker 6: there's wild game sausage in there, and then sort of
• 1:10:52
  Speaker 6: you just add vegetables, pickles, whatever else you have to
• 1:10:57
  Speaker 6: season it all. It's it's simple, it's delicious, all right.
• 1:11:00
  Speaker 1: I'm gonna take over on the Thank you for that, Johnny,
• 1:11:03
  Speaker 1: I'm gonna take over on on the final section six
• 1:11:07
  Speaker 1: on the side, which covers your salad, sides, desserts, and drinks. Now,
• 1:11:12
  Speaker 1: we got into hobo pies, mountain pies, iron pies earlier,
• 1:11:17
  Speaker 1: and in this section you get into iron pies that
• 1:11:18
  Speaker 1: are like dessert type iron pies.
• 1:11:20
  Speaker 3: Okay.
• 1:11:21
  Speaker 1: Bunches of salads, all kinds of dressings, all right, Coal slaw,
• 1:11:26
  Speaker 1: that's a classic outdoor dish. How to do Boston baked
• 1:11:29
  Speaker 1: beans from scratch, how to do refried black beans, camp
• 1:11:33
  Speaker 1: stove rice. Then some some vegetarian dish appetizers, grilled egg plant,
• 1:11:38
  Speaker 1: chick beas, chicken peas, and Marjora mint dressing, a lentil stew.
• 1:11:43
  Speaker 1: So side dishes there Kevin Murphy's Kane Tucky buttermilk corn bread,
• 1:11:49
  Speaker 1: savory cheese, biscuits all cooked outside.
• 1:11:51
  Speaker 9: Wait, is his recipe sweet or savory for corn bread?
• 1:11:56
  Speaker 3: Savory?
• 1:11:56
  Speaker 2: Okay?
• 1:11:57
  Speaker 1: And then we get into sweets, peanut butter, some moores, nutella,
• 1:12:02
  Speaker 1: and banana. Iron pie, A bunch of other iron pie variations,
• 1:12:05
  Speaker 1: a really crazy one that I love. Coal roasted bananas,
• 1:12:10
  Speaker 1: which are like way better than you think they would be.
• 1:12:12
  Speaker 1: A coal roasted banana, coal baked fall fruit. How to
• 1:12:19
  Speaker 1: make like just kind of like different sweet breakfast dishes.
• 1:12:24
  Speaker 1: How to cook a chocolate cake on a camp stove.
• 1:12:27
  Speaker 1: You're you're cooking a chocolate cake by steaming it on
• 1:12:30
  Speaker 1: a camp stove.
• 1:12:32
  Speaker 5: Is it like soup?
• 1:12:34
  Speaker 3: No, it's cake, It's cakeish, it's cake.
• 1:12:38
  Speaker 1: Muld cider cooked over a fire pit. Uh, pictures of
• 1:12:44
  Speaker 1: red beer, cocktails, camp hot chocolate. More on coffee, and
• 1:12:47
  Speaker 1: then a bunch more extra stuff, a whole big section
• 1:12:50
  Speaker 1: I'm not gonna bore you with right now.
• 1:12:52
  Speaker 3: Brines, marinades, dry brines, and rubs.
• 1:12:54
  Speaker 6: I've never had. More on coffee is that it's like
• 1:12:57
  Speaker 6: we're people that don't do the fancy.
• 1:13:00
  Speaker 1: For more on more on the subject. Additional information on
• 1:13:03
  Speaker 1: the subject of coffee.
• 1:13:05
  Speaker 2: Yeah, we have a big section on coffee man, cowboy cott.
• 1:13:09
  Speaker 3: Yeah, various ways to make coffee.
• 1:13:11
  Speaker 1: Okay, guys, ready, but we doing what are we doing next?
• 1:13:18
  Speaker 1: Let's hit let's hit the devils, devils forthcoming.
• 1:13:23
  Speaker 3: Look at that beautiful burger just for for the fruit.
• 1:13:29
  Speaker 3: That's beautiful hopefully not two or two underdone? Man, what
• 1:13:34
  Speaker 3: a nice uh finish it does on the egg?
• 1:13:38
  Speaker 5: Did you try it yet?
• 1:13:41
  Speaker 6: Let me get an.
• 1:13:44
  Speaker 3: The smoke deviled egg is really good.
• 1:13:47
  Speaker 2: I need that one for the wall.
• 1:13:49
  Speaker 1: Yeah, picture like a picture of deviled egg with a
• 1:13:51
  Speaker 1: kind of a cooked like a cooked egg.
• 1:13:55
  Speaker 2: Walk us through it, Randall, give us the experience.
• 1:13:59
  Speaker 3: Well, how would you rate your cook book experience?
• 1:14:04
  Speaker 11: Here you go, Hmmm, A delightful smoky bouquet.
• 1:14:13
  Speaker 10: Oh, a fun mixture of flavors, all the creamy, rich
• 1:14:19
  Speaker 10: goodness that you.
• 1:14:20
  Speaker 11: Want in a deviled egg. A little bit of smoke
• 1:14:23
  Speaker 11: to finish it lovely, goes down smooth.
• 1:14:26
  Speaker 1: And if you've been eating deviled eggs your whole life,
• 1:14:31
  Speaker 1: smoking that egg alters the texture of the egg's exterior.
• 1:14:35
  Speaker 11: Yeah, it's a little more toothsome.
• 1:14:37
  Speaker 1: Yeah, so instead of having like a slimy little bugger,
• 1:14:40
  Speaker 1: it's kind of a cooked it's like textured and cooked
• 1:14:44
  Speaker 1: and looks kind of smoky.
• 1:14:46
  Speaker 11: Well that's very nice.
• 1:14:47
  Speaker 1: A little more aldente, a little more aldente, a little more.
• 1:14:54
  Speaker 3: Okay, Seth? Hit it so, Seth? How would you rate
• 1:14:57
  Speaker 3: your experience working with the buck?
• 1:14:59
  Speaker 4: Oh?
• 1:14:59
  Speaker 7: These are these are great. The it's super easy. Right
• 1:15:04
  Speaker 7: when you think of like cooking a burger. Yeah, it's
• 1:15:07
  Speaker 7: like something that everyone does. When you add stuff like
• 1:15:10
  Speaker 7: stuffing them, you know, it adds some you know, it's
• 1:15:15
  Speaker 7: a little more complex and difficult.
• 1:15:17
  Speaker 3: Not your grandpa's burger.
• 1:15:18
  Speaker 7: No, but just following the directions in the cookbook super easy.
• 1:15:23
  Speaker 3: How many photos you would you say you have in
• 1:15:25
  Speaker 3: that book, Seth.
• 1:15:27
  Speaker 6: I don't know quite a bit.
• 1:15:28
  Speaker 3: Dozens, dozens for sure.
• 1:15:30
  Speaker 6: Yea.
• 1:15:31
  Speaker 7: So we're gonna cut one of these open.
• 1:15:36
  Speaker 2: Oh so juicy, not really getting a good cut.
• 1:15:41
  Speaker 3: But no, you're getting a good bite.
• 1:15:44
  Speaker 2: Yep, it's not overcooked, medium perfect.
• 1:15:49
  Speaker 6: There you go, beautiful.
• 1:15:51
  Speaker 7: Someone want to I want to give me a HAVESI
• 1:15:55
  Speaker 7: I should have put one in the burger or in
• 1:15:57
  Speaker 7: the bun and then cut it.
• 1:15:58
  Speaker 3: Oh that'd been smart. Good. Who wants a full bird?
• 1:16:03
  Speaker 6: They smell good?
• 1:16:05
  Speaker 3: If somebody hand.
• 1:16:09
  Speaker 6: Give him a napkin to go with it.
• 1:16:12
  Speaker 2: Let's do have some.
• 1:16:16
  Speaker 3: Brod.
• 1:16:16
  Speaker 6: Alright, guys, we're getting beautiful all right, but you realize
• 1:16:23
  Speaker 6: that it's hard to h talk and host a show
• 1:16:25
  Speaker 6: when you're eating.
• 1:16:26
  Speaker 3: Damn.
• 1:16:27
  Speaker 6: Oh, that's right here, it was there.
• 1:16:29
  Speaker 3: You have it. We're gonna eat our burgers. Let you
• 1:16:31
  Speaker 3: guys all go home. That's listening, Uh the Meat Eater.
• 1:16:34
  Speaker 1: Outdoor Cookbook, Wild Game Recipes for the grill, smoke or
• 1:16:38
  Speaker 1: camp stove and campfire. Uh, get a little fire going
• 1:16:42
  Speaker 1: outside and get some Thank you everybody,