Latest / Barely Live / Barley Live #64 - Live @ Casts n' Drafts

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Barley Live #64 - Live @ Casts n' Drafts · Barely Live

• 0:03
  Speaker 1: Chance a.
• 0:06
  Speaker 2: Dreams, red Fish games.
• 0:25
  Speaker 1: Dreams.
• 0:37
  Speaker 3: All right, red Fish dreams.
• 0:41
  Speaker 4: It's all it's my dream.
• 0:42
  Speaker 5: We're coming to everybody barely live.
• 0:46
  Speaker 3: Yeah.
• 0:46
  Speaker 5: One location, we're out here in the wild.
• 0:49
  Speaker 3: We're on location. You know.
• 0:50
  Speaker 4: We've done a few of these shows on location. They're
• 0:53
  usually weird, you know, but I think most of the
• 0:55
  locations which choose have been like parties and things where
• 1:00
  got out of hand, like it just devolves into a
• 1:03
  man wantchery. Yeah, yeah, we did do a professional one.
• 1:07
  Speaker 5: Well, this is a beautiful spot Freehouse Brewery.
• 1:10
  Speaker 6: North Charleston, South Carolina, gorgeous around the Ashley River.
• 1:13
  Speaker 5: The beautiful, uncontented.
• 1:16
  Speaker 6: I mean that's a tailing. That is that's literally the
• 1:19
  red carpet. We got cha, Chase, Yeah, Chase.
• 1:23
  Speaker 3: We're at the Academy Awards. You know, we can walk up.
• 1:26
  Speaker 4: I will say, somebody could have mowed the grass before
• 1:28
  this event.
• 1:29
  Speaker 6: Probably would have helped a little bit that But am
• 1:32
  I have given it too much of a manicured appearances.
• 1:36
  Speaker 3: It's called casts and drafts.
• 1:37
  Speaker 4: Yeah, I mean, like I think like one of the
• 1:40
  guys not not this ain't Freehouse's fault. I think one
• 1:42
  of the guys that were hosting the event. Should just
• 1:44
  looked at it and yesterday and said, you know what,
• 1:46
  I'm gonna come out here Lama in the morning.
• 1:47
  Speaker 3: We're gonna have a talk with him.
• 1:48
  Speaker 4: I'm knock that down.
• 1:49
  Speaker 5: So what you're saying is you boys like the turf shape?
• 1:54
  Speaker 4: Yeah, I mean I need it shaved, like you don't
• 1:56
  want you don't want grass tickling your calves while you're
• 1:59
  out there trying to cast a flyer on you know, it's.
• 2:02
  Speaker 3: Just you really don't.
• 2:03
  Speaker 4: Everybody's in flip flops now you're wading through big tall
• 2:06
  grab It's just but you know what.
• 2:08
  Speaker 3: On that note, thanks for having us, Yeah, absolutely, now
• 2:12
  that we've.
• 2:13
  Speaker 4: Immediately started talking about the Yeah, thanks for letting us
• 2:17
  come out here. And by the way, we are going
• 2:20
  to be judging the flycasting today. I don't think anybody
• 2:22
  asked us to or wants us.
• 2:24
  Speaker 3: We are when you hire us to come here, weave
• 2:27
  you full service. Yeah, we're gonna we're gonna do it all.
• 2:29
  Speaker 4: Wait, we're getting paid for this.
• 2:30
  Speaker 6: No, I might need some numbers on these on these contestants.
• 2:34
  Speaker 3: It's called a text. Hey do you mind if we
• 2:36
  do our baby at your thing? More like, can we
• 2:39
  pay you to let us.
• 2:41
  Speaker 4: If we promised to drink four beers each, can we
• 2:44
  please come sit on the porch with our equipment? I did.
• 2:46
  Speaker 6: I do want to say, this is the first time
• 2:47
  I've ever seen a kayak rigged with a power pole.
• 2:52
  Speaker 4: All right, unpopular opinion.
• 2:54
  Speaker 3: That's the little thing that kind of like, I don't know,
• 2:56
  I don't know how long.
• 2:57
  Speaker 4: I don't know how long or how loud I should
• 2:59
  say this, because loud there's obviously kayak people about. You
• 3:02
  have a microphone at some point I started out on
• 3:06
  I'm not anti kayaking, but my problem is and my
• 3:09
  my rant here, my little at some point by boat,
• 3:14
  like I mean, when you have a fifteen foot long
• 3:16
  kayak that requires a trailer because you can't pick it
• 3:19
  up and put it down, and it has more electronics
• 3:22
  than my boat has on It has a motor because
• 3:25
  they all have the new electric motors on them. It
• 3:27
  has to two GPS, you know, slash fish finder screens,
• 3:30
  it's got a trolling motor. Okay, the drop.
• 3:33
  Speaker 3: I'm going to say something here and I totally agree
• 3:36
  with you, but I'm gonna have one piece of equipment
• 3:39
  though on a kayak it's probably going to be that
• 3:41
  anchor system. Okay, okay, you want to say and you
• 3:44
  want to like, okay, I want to fish.
• 3:46
  Speaker 4: You know we used Cajun anchors back it's just a stick.
• 3:49
  Speaker 6: Yeah, you just remember sun Acre push stick. Obviously Mike
• 3:56
  doesn't know about the quote unquote economy has really been.
• 4:02
  Speaker 4: Seen some of these these like rigged out like six rods. Yeah,
• 4:07
  the rigged like a fully rigged kayak, like that kayaks
• 4:10
  panel with all that stuff around. Like a fully rigged kayak.
• 4:13
  You could get a nice like a nice Ginu or
• 4:16
  small poling skiff technical poll and skip with a gas
• 4:19
  motor and a pushbowl for the same price like you're talking,
• 4:22
  we're talking fifteen thousands. I don't think so. I think
• 4:26
  at some point, at some point, why when they're that big,
• 4:31
  like you have to launch, you have to go to
• 4:33
  the boat ramp, launch in front of everybody, But there's
• 4:35
  no advantage, Like the advantage was in the and the
• 4:39
  kayak at the advantage was you got to be able
• 4:42
  to get to fish that nobody else could get to. Yeah,
• 4:44
  that's not a thing anymore. These flat skiffs and guinews
• 4:47
  and it's.
• 4:47
  Speaker 3: More about like I'm not going to sell out and
• 4:49
  get the boat. I'm going to show you I can
• 4:50
  do it without the boat, but.
• 4:53
  Speaker 4: Did chase the car and get the mindset. This is
• 4:56
  my right. That's kind of they want to be different.
• 5:01
  Speaker 3: It's kind of like the same guy that doesn't want
• 5:03
  to listen to the band that's on the radio. They
• 5:05
  have to go and search and get and they got
• 5:09
  to listen to the bands and their headset that they
• 5:10
  can say they were only like seven people the last
• 5:13
  night the band was awesome. Where were you?
• 5:15
  Speaker 4: Yeah, I just don't like the like and I still
• 5:17
  and and and for those of you out there that
• 5:19
  are gonna get mad at me for my hating on kayaks,
• 5:21
  I started out in a Malibu X Factor kayak. That's
• 5:25
  where I learned to fish and Charleston. Before I had
• 5:27
  a john but before I had anything else. I had
• 5:29
  a kayak because it's all I could afford, and I
• 5:31
  tricked it out to the best of my ability. Didn't
• 5:33
  have a motor, and this is before the pedal drives,
• 5:35
  like I actually had to use my arms with a paddle.
• 5:37
  Speaker 6: Mike, we are definitely gonna get complaints from all twenty
• 5:40
  of the people.
• 5:41
  Speaker 3: Listen, No, Doug, We're stelling seven. But I just don't know.
• 5:47
  Speaker 4: I don't I just don't understand it. It makes no
• 5:50
  I get I get where you come from your mindset.
• 5:52
  But at some point, like just by skiff, like I'm
• 5:55
  looking over there at them too, kayaks, I bet you
• 5:56
  can get that that guy new Classic that's sitting aside them.
• 5:59
  But you can get that for about the same price.
• 6:01
  And I would much rather ride around with And you
• 6:03
  can take.
• 6:03
  Speaker 3: A friend of the game, Billfish, and you can take
• 6:07
  your friends in it, your friends.
• 6:09
  Speaker 4: You don't have to be alone in your kayak.
• 6:12
  Speaker 5: I don't know how many of the three of us
• 6:14
  are fitting in that one.
• 6:14
  Speaker 4: I didn't say. I didn't tell you all of us.
• 6:16
  Speaker 6: I said a friend you went, I could probably take
• 6:22
  that him and my torsa.
• 6:24
  Speaker 4: I used to run. I used to run two people
• 6:26
  in my salt marsh, that little fourteen salt marshes. Now,
• 6:28
  I'm not saying we were comfortable and having a party,
• 6:30
  but three people in that, oh yeah, more than once.
• 6:33
  Not Tucker though, no Tucker counts as two people. Yeah,
• 6:38
  just went in a fat way, more of like a
• 6:40
  gargantuan man. There's no space to navigate around a way
• 6:43
  A kind of way. Yeah, the third person to sit
• 6:46
  down the wall, I had a bean bag. You know,
• 6:47
  they could just lay down on the bottom and hang
• 6:49
  out while the other person's on the bout. It worked out.
• 6:52
  Like I said, once again, you're not going boost cruising
• 6:54
  and enjoying yourself, but you could fish.
• 6:56
  Speaker 5: Do you want to talk about fishing today?
• 6:59
  Speaker 3: Oh?
• 6:59
  Speaker 4: Yeah, I went so. I finally, so, y'all, I fly fish.
• 7:03
  Of course we all know that. But but aside from that,
• 7:07
  I heard, you're a huge fuck. I am also a
• 7:10
  dirty spinning rod like man, and I love it, and
• 7:13
  I saw yeah I miss I miss spinneruffish, I miss
• 7:16
  popping corks. I miss doing it too. But for years
• 7:19
  I've had technical boats and and here's one complaining against me,
• 7:21
  and on a technical boat, it's very hard to fish
• 7:24
  solo in a technical, skinny little boat if you don't
• 7:26
  have a troller motor, which none of my boats ever
• 7:28
  had troller motors. So I finally this boat. When I
• 7:30
  bought it, I knew I was gonna rig with the
• 7:32
  troller motor. It took me a while to buy all
• 7:34
  the parts because I'm poor, but I finally got everything.
• 7:37
  I got the power puck, says some big shout out
• 7:38
  of power pucks.
• 7:39
  Speaker 3: Those guys.
• 7:40
  Speaker 4: It's a new technique for rigging, rigging your troller motor
• 7:45
  where you don't have to have a plug and you
• 7:46
  don't have to run a wire. It's all wired into
• 7:48
  the mount so that when I plug my troller motor
• 7:51
  to the plug on my boat, it's plugged in. I
• 7:54
  got to see that. Yeah, it just plugs in and
• 7:55
  plugs out. So I never have a cord. Power pucks
• 7:59
  with an X, but power pucks anyway, they're out there.
• 8:02
  They're cool.
• 8:02
  Speaker 3: I got a couple of girls I used to call
• 8:03
  me that, but I.
• 8:04
  Speaker 4: Bet they did. But anyway, so I got the troll motor.
• 8:07
  So I went out to day to test all of it,
• 8:08
  make sure it works, you know, test quote unquote. And
• 8:10
  my daughter's and call it school, but it's daycare. She's
• 8:13
  in two year old preschool over there, and just call
• 8:15
  it school. Yeah, it's just called school. So she goes
• 8:18
  to school now. And so I took her to school.
• 8:20
  And then I went fishing, and I busted out some
• 8:22
  spinning rods and my jig heads and just.
• 8:24
  Speaker 3: Like instead of like a creek or something.
• 8:26
  Speaker 4: And I went looking around. I went to some areas
• 8:27
  I hadn't been to, and and I just like, you know,
• 8:30
  I'll tell you this. I was always much better at
• 8:32
  trout fishing than I was at redfish trout fishing. Would
• 8:35
  you catch? I caught a dozen or so trout? Oh, okay,
• 8:38
  most of them were No, most of.
• 8:40
  Speaker 3: Them are bankers.
• 8:40
  Speaker 4: But I caught I called one probably seventeen eighteen, and
• 8:43
  I got one. It was a couple of fourteen fifteen,
• 8:47
  no jig head and a grub, just bouncing along. But
• 8:50
  I tell you this, like, as a fresh water guy
• 8:52
  moving to the salt sea, trout were very easy for
• 8:54
  me to figure out. They're not related to river trout
• 8:56
  or anything like that. However, they used current and eddie
• 9:00
  and they're ambush hunters. They act a lot like trout.
• 9:03
  So if you understand how current works and how fish
• 9:05
  use current, you can catch sea.
• 9:06
  Speaker 5: An't they more closely related to redfish?
• 9:09
  Speaker 4: Then yeah, they're grunt croker species. Yeah, not grunt croker
• 9:13
  but anyway, Yeah, so, like I've always been, really so,
• 9:15
  I did I have fish spot. I never fished in
• 9:16
  my life, but I found I found a bunch of trout.
• 9:18
  I looked for some red fish early didn't find any
• 9:20
  really once again places I've never been kind of just
• 9:23
  I was really just messing around with troll motor, but
• 9:25
  never found any red fish. Found a whole bunch of trout.
• 9:27
  But dude, I'm gonna tell you right now, these new
• 9:28
  troll motors now like I had, the old stuff was
• 9:31
  just this. I used to have the hand steal and
• 9:35
  I always thought that was fine. It's it was nuts,
• 9:37
  yeah yeah, But now I got the remote control and
• 9:39
  spot lock and ship like that.
• 9:40
  Speaker 3: You loved it.
• 9:41
  Speaker 4: So like my you know, you can set like bearings,
• 9:43
  like I don't have it all set up for like
• 9:45
  plotting courses and stuff, but I'm not that cool. But
• 9:48
  you can set a bearing and so you set a
• 9:50
  compass bearing and it'll hold you on it. So it
• 9:52
  just makes old micro adjustment so you don't have to
• 9:53
  touch it, and every once in a while if you're
• 9:55
  a little too close to the bank or whatever, you
• 9:56
  bump it. But then like I hook a fish, you know,
• 9:58
  I'm by myself, and so i'd hook a fi. I
• 10:00
  just reached down and hit spot lock and it would
• 10:01
  hold me right there like dropping an anchor, and then
• 10:03
  I'd around.
• 10:05
  Speaker 6: Hey, we have a new contestant rolling up. He brought
• 10:07
  his own pool stick to the pool tournament.
• 10:10
  Speaker 4: He's got his own ride.
• 10:11
  Speaker 5: He's rigged up two piece at Iggy. Yeah, Iiggy looks
• 10:15
  like he means business.
• 10:16
  Speaker 3: That old boy came and saw us Friday night at Martin's.
• 10:19
  I don't know if you were there or not, but
• 10:20
  cut us a whole bucket of beer.
• 10:22
  Speaker 4: Do you want to describe.
• 10:24
  Speaker 3: About Well, yeah, freehouse brot.
• 10:27
  Speaker 5: We kind of mentioned it, kind of what's going on?
• 10:29
  Speaker 3: Yeah, So cast and drafts event. They do this like
• 10:31
  once every three months.
• 10:32
  Speaker 4: Really cool.
• 10:34
  Speaker 3: It's a whole new like fleet of people kind of
• 10:37
  like we were. Remember yeah, remember we do events the
• 10:40
  new the New US, and it was like a group
• 10:43
  of fifty people that always come there. Well, this is
• 10:45
  that new group of a new generation that I didn't
• 10:47
  even recognize when I came here last one.
• 10:50
  Speaker 4: I'm looking around.
• 10:51
  Speaker 5: So these guys get out here.
• 10:52
  Speaker 6: They're out in the yard at this brewery and they've
• 10:55
  got a bunch of ranges set up. I guess they're
• 10:58
  plycasting doing something deep competition, yeah.
• 11:03
  Speaker 3: Which is very annoying. Yeah, we got the Ashley River
• 11:07
  right here in a flat flat that we actually fish
• 11:09
  here a lot.
• 11:09
  Speaker 4: Yeah, and we got and there's other companies here too.
• 11:12
  We got marshware on yeah the uh yeah, had to
• 11:18
  spind the feather. We got Focused fly over there, time Flies, we.
• 11:22
  Speaker 3: Got a new apparel brain here. I was walked up
• 11:24
  to them kind of like reminded me of me twelve.
• 11:26
  Speaker 6: Years Yeah, Heroes on the water, don't forget about that,
• 11:29
  Heroes in the water.
• 11:30
  Speaker 3: Great little I walked up to these guys that I go, so,
• 11:33
  what's going on here? What we got y'all got here?
• 11:35
  And he goes, oh, just peril brand. We we we
• 11:38
  make a lot of movies and films around here, and
• 11:41
  we're just trying to make and T shirts. I was like,
• 11:43
  it all just knocked me in the head. I'm like, well,
• 11:45
  that's exactly what we were doing.
• 11:47
  Speaker 4: Nobody, Yeah, nobody has done that yet, but I will say, uh,
• 11:52
  nobody's doing it right now? Really, I mean, I mean
• 11:54
  not like so, I guess everything that's old becomes new again. Yeah,
• 11:58
  I mean, and just to be ready, whoever's behind that
• 12:00
  camera all else journal can tell you about the hate
• 12:02
  that's coming your way, Well, it's going to get hot,
• 12:07
  get hot.
• 12:07
  Speaker 3: I knew that we were doing something right, it might
• 12:09
  run out.
• 12:09
  Speaker 4: All these all these guys have been fly fish for
• 12:11
  two whole years now are going to tell you you're ruining
• 12:13
  their fishing and showed.
• 12:15
  Speaker 3: We were doing something right their spot. Dug started getting
• 12:18
  a lot of hell, and will Abbott made a cover
• 12:20
  of fly fisherm a magazine and I have the thunder
• 12:23
  and Lightning in the back. Tucker, Mike Burner and maybe
• 12:28
  Chris or something. That was like, Doug's doing it right.
• 12:34
  He's simply making films he likes to do, but yet
• 12:36
  he's ruining.
• 12:38
  Speaker 6: The one thing I said to everybody is when I
• 12:40
  started getting so much hate, I was like, well, at.
• 12:42
  Speaker 4: Least I know people are watching exactly like.
• 12:45
  Speaker 3: I got a little bit of it too. And the
• 12:46
  thing is, like, how many people were emailing you? Hey,
• 12:50
  what god should I get when I get that?
• 12:51
  Speaker 5: When I came out, they still do that.
• 12:55
  Speaker 4: I made a full on movie and nobody ever hated
• 12:57
  me for it.
• 12:58
  Speaker 5: Ever, Well, you were had I had ahead ahead.
• 13:02
  Speaker 4: Of That's the thing. I think that was the problem. Yeah,
• 13:04
  well I was before the big rush, I think because
• 13:06
  like we made our movie back when it was still
• 13:08
  like there weren't that many It's on YouTube yeah, Carolina
• 13:14
  Reds on YouTube. It's it's old. We made it in
• 13:17
  like two thousand and eight. Yeah, I don't know, but yeah,
• 13:20
  but back then, like you really could, like you could
• 13:22
  go all day on a flood tide. See one other
• 13:24
  skiff maybe. Yeah, And I'm talking like in popular areas.
• 13:28
  It probably parts. I don't think so, because I don't
• 13:30
  give myself that much credit. It's not it's not that
• 13:32
  I did it any fame, but I definitely don't think
• 13:36
  that it was. It was on the well. Yeah, so
• 13:39
  that year we split, Yeah, we split the film tour
• 13:41
  with Brad Bowe and Brad Bowen made his muskie film
• 13:45
  that Zero to Hero and he did, but they only
• 13:49
  showed the muskie film like West of the Mississippi, and
• 13:52
  then they showed the Redfish film like East of the
• 13:54
  Mississippi or something. There was some sort of weird delineation,
• 13:57
  so we were only seen like on half the country, gotcha,
• 14:01
  unless the unless companies like when people you know, like
• 14:03
  fly shops could privately host you know, viewings, they could
• 14:06
  pick which one they wanted. So I don't know how many.
• 14:09
  I doubt anybody out in Seattle, Washington was like, oh,
• 14:11
  let's watch the Redfish one instead of the Musky one.
• 14:14
  Speaker 3: But what the funny thing is, that's actually the mentality
• 14:16
  because when I lived in Wyoming, no one wanted to
• 14:19
  see trout films. They wanted to see saltwater, you know,
• 14:22
  because you're you want to see something you don't do
• 14:24
  all the time.
• 14:25
  Speaker 4: Yeah, but that's I mean, that was That was really
• 14:27
  when I met you, like in person, was on the
• 14:29
  film tour. Because we were buzzing around, I.
• 14:31
  Speaker 3: Hit like you still had mohawk.
• 14:32
  Speaker 4: Yeah, I did have them.
• 14:34
  Speaker 3: It was kind of growing out a little.
• 14:35
  Speaker 4: Yeah. Well the mohawk I just I got. I'd get
• 14:37
  squirrely and shaven in there randomly. You just never knew
• 14:39
  when I was gonna pop.
• 14:40
  Speaker 3: Told the story many times that we got.
• 14:43
  Speaker 4: Yeah, that was going be Austin. Ben also was screaming
• 14:48
  at the taco cabana lady through the microphone.
• 14:50
  Speaker 3: It was off, Ben's gonna call me. Can you bleep
• 14:53
  my name out? God?
• 14:57
  Speaker 4: If we had beeped everything all that night, it was.
• 15:00
  It has been one.
• 15:02
  Speaker 5: I'm getting entrance watching some of these flycasters. There's some
• 15:06
  really good guys. This guy right here, this guy here
• 15:08
  is an angry cat.
• 15:09
  Speaker 4: Yeah, he's aggressive angry like.
• 15:11
  Speaker 3: We could kind of be those remember when we did
• 15:13
  the fake like we're watching golf but watching a fly
• 15:16
  fishing tournament, and we'd kind of talk about their cat.
• 15:20
  Should we grade some cast?
• 15:23
  Speaker 4: Well, the guy on the outside over there with Randy, Okay,
• 15:25
  he definitely looks like a beginner.
• 15:27
  Speaker 3: Yep.
• 15:28
  Speaker 4: That guy in the teal.
• 15:29
  Speaker 3: Shirt, that's Chris.
• 15:30
  Speaker 4: Yeah, he's got a good shirts. Really aggressive aggress he's
• 15:34
  carrying too much line. I mean, you wouldn't do that
• 15:36
  on the.
• 15:37
  Speaker 5: Like, yeah, slowly smooth and smoothest fast.
• 15:40
  Speaker 3: The group of the quad, the covey if you will,
• 15:43
  they're just kind of sitting there standing.
• 15:45
  Speaker 6: Yeah, they're having a long conversation about scientific anglers versus Yes,
• 15:51
  they love the red grips that angler.
• 15:55
  Speaker 5: Okay, look look we got really styling.
• 15:58
  Speaker 4: And then he widdened that loop out.
• 16:00
  Speaker 3: Yeah well he did.
• 16:01
  Speaker 4: I don't know what the point of that one that
• 16:03
  that's the finger point though, two points, dropping it, dropping it. Yeah,
• 16:08
  he's started his target shooting now.
• 16:09
  Speaker 3: But the cast I can't stand that people do is
• 16:12
  the finger on the handle.
• 16:13
  Speaker 4: Well, that's guarantee your point. That's a trout. That's a trap.
• 16:17
  Speaker 3: I've seen some older guys transfer it like get low
• 16:21
  on my last I hate that. I love that because
• 16:23
  I love making fun of you about it. You look
• 16:26
  like you're coming down for sh Get it now.
• 16:29
  Speaker 4: I mean I do some weird stuff with the rod sometimes.
• 16:31
  If I got to do, like if you're trying to
• 16:32
  tuck a like curve of fly or flip a fly
• 16:35
  like a hook cast or what like, there's some weird movements.
• 16:39
  I'll do something my wrist. But Jim speaking, I'm pretty clean.
• 16:42
  Speaker 5: Guys, Guys, we have been young from fly, barbecue.
• 16:45
  Speaker 3: Walking red carpet, been young, young everybody. He's trying to
• 16:52
  get in here.
• 16:53
  Speaker 4: We really I got the ship seat. I'm looking at
• 16:55
  some kudzoo over here in the corner. And you guys
• 16:57
  got like the look down on the lane.
• 16:58
  Speaker 3: Well, you could move over to the end if you want. Yeah, yeah,
• 17:01
  something we got.
• 17:03
  Speaker 6: What's up, buddy, been young, everyone young, the barbecue pet
• 17:07
  master himself.
• 17:09
  Speaker 5: Yeah, how you doing now?
• 17:13
  Speaker 3: We're sitting at talking about it right now.
• 17:15
  Speaker 4: We're sucking it up right now. We got that's it, man.
• 17:19
  Speaker 3: When they when they have us next time, Hey, could
• 17:21
  you guys just not make fun of the people that
• 17:23
  are it'd be nice.
• 17:26
  Speaker 4: Yeah, we're like, okay, we just won't come.
• 17:27
  Speaker 3: We haven't really made fun.
• 17:29
  Speaker 4: Yeah, we're just judging.
• 17:30
  Speaker 5: There's a lot of earnest casters.
• 17:32
  Speaker 4: Watching judging, always always watching, always judging.
• 17:34
  Speaker 3: Look at the baby, Doug, Doug, then go get a
• 17:36
  beverage and to sit in on it with us if
• 17:39
  you want.
• 17:39
  Speaker 7: Ye.
• 17:41
  Speaker 4: Freshened up man.
• 17:43
  Speaker 3: So I don't know that. I got tons of topics
• 17:46
  for later. I think we might be just talking to
• 17:47
  a lot of people tonight too.
• 17:48
  Speaker 4: Yeah. I think we should take advantage of having people around,
• 17:51
  you know, that's that's part of the deal here.
• 17:53
  Speaker 3: Yeah, I guess one of my topics was when is
• 17:56
  the last time you bought what you would call a
• 18:00
  new fly rod, something that just came out like everyone
• 18:03
  thought they had to have it. I'm not counting it.
• 18:06
  Like if you were working in the shop and you
• 18:08
  get a discount, that's fine.
• 18:09
  Speaker 4: So yeah, yeah, yeah, it didn't have to be full price. Yeah, honestly, honestly,
• 18:14
  last a new one.
• 18:16
  Speaker 3: Like dude, I haven't the new high Well.
• 18:18
  Speaker 4: The problem is, like the last few like new Rods
• 18:20
  I've gotten have been built for me, so that doesn't
• 18:22
  really count.
• 18:23
  Speaker 5: I bought the sky the lad Yeah, I remember that.
• 18:27
  Speaker 3: Honestly, pay for it, like without nine hundred bucks or something.
• 18:32
  Maybe Meridian is a nice one. That's one of the
• 18:34
  high end ones.
• 18:34
  Speaker 4: Right, Yeah, that was four S. That was what came out. Yes,
• 18:39
  I love Yeah, speaking of S worst, I think that's
• 18:41
  my seven weight S four S. I think it's the last.
• 18:44
  Speaker 3: I got that on pro twelve weights of S four S.
• 18:47
  Speaker 4: Yeah, I got that pro deal, but like I got
• 18:50
  a demo. It wasn't even like a production. I got
• 18:52
  it from the rep kind of thing. Yeah, but yeah
• 18:55
  that was S four S. So was that circa twenty twelve?
• 18:59
  Speaker 3: Yeah, teams there.
• 19:01
  Speaker 5: That used to be the biggest thing. Like that new ride.
• 19:05
  Speaker 4: That was something I like clamored for.
• 19:07
  Speaker 3: I was like, oh yeah, I just didn't one new
• 19:10
  piece of gear each year.
• 19:11
  Speaker 4: Yeah, it's real. I'm in real mode now because one
• 19:14
  of my buddies built me a twelve weight. I have
• 19:17
  my eleven weight. Oh I take that back. I did
• 19:19
  buy an eleven weight last year. I forgot. I bought
• 19:21
  that Scott Sage salt. No, not the top end of
• 19:27
  the salt.
• 19:28
  Speaker 3: It's the big rid right now, No idea.
• 19:32
  Speaker 4: The new Orbs and that's a new one. Yeah, and
• 19:35
  then the new and Hardy made a new one.
• 19:39
  Speaker 3: Yeah, I have heard that new Harte.
• 19:41
  Speaker 4: That's one really, but they're really hard to get fine,
• 19:43
  like you can't find them. Apparently they're really hard. And
• 19:45
  then inter Exes. I think they've just built a new
• 19:49
  interact from g Limis. But yeah, that new that sage.
• 19:53
  I didn't buy the high end one, it's the one
• 19:55
  right below the salt. I bought like the mid grade
• 19:58
  because it's an eleven weight, so I only use it
• 19:59
  for tar and I didn't need it.
• 20:01
  Speaker 3: Do you really need finesse with tarpin? No?
• 20:03
  Speaker 4: I just like the way like honestly, two things. One,
• 20:07
  the the real I've been using for my twelve weight
• 20:09
  for the last few years is technically it's rated for twelve,
• 20:12
  but I don't like a twelve way line on it.
• 20:13
  It's a little small. It's the ccf X ten or
• 20:19
  ten twelve or whatever it is, and so I wanted
• 20:23
  eleven weight just so I a downsize the line and
• 20:25
  just be a little more company. That's a super nice
• 20:27
  lightweight tarpain setup that I use if the fish aren't
• 20:30
  real big or whatever. But my buddy just built me.
• 20:33
  I borrowed your big monster really for my twelve which
• 20:38
  I'm gonna buy. I'm gonna get one of those big
• 20:39
  nautiluses for But my buddy built me this. He built
• 20:43
  me a rod.
• 20:43
  Speaker 3: I can it's like a winch for a shrimp boat.
• 20:46
  Speaker 4: Well, he built me this rod and he built it
• 20:48
  on a blank from New Zealand. I can't remember the company.
• 20:50
  I'm terrible that but don't they make rod blanks. They
• 20:52
  make them for all kinds of companies. But it's a
• 20:54
  beautiful rod. And he did it with like some copper
• 20:56
  accents and it's really well done. Like I'm a big
• 20:59
  fan cast nice. But it's twelve weight. It's a broomstick,
• 21:01
  you know that. That's what they are. But he called it.
• 21:04
  They named it the copper head claymore.
• 21:07
  Speaker 5: That's written down the side of it.
• 21:09
  Speaker 4: So I just want a big I'm gonna that's my
• 21:11
  new gear desire is I want to get enough custom
• 21:15
  another customer nodels. But again one see if you can
• 21:17
  do like copper accents and just have like just a
• 21:19
  big just a beeft stick, just like an aggressively large stick.
• 21:24
  For reasons, I don't really need it.
• 21:27
  Speaker 5: I just want to like here, here's a question.
• 21:30
  Speaker 6: Would you rather fight a gorilla with oversized boxing gloves
• 21:34
  or catch a tarping or ugly stick?
• 21:37
  Speaker 4: Catch tarp stick, because you can't just say you can't
• 21:44
  break it all, like you got it.
• 21:45
  Speaker 3: But people have done that. I don't know. I haven't
• 21:48
  heard of anyone.
• 21:53
  Speaker 4: I think the big thing about rods and gear, though,
• 21:55
  is at some point, when you get far enough down
• 21:57
  the road, you just don't need ship. And I tell
• 22:00
  my wife, that's what you learned. My wife's always like
• 22:02
  she's always need to buy something. She's like, oh, I
• 22:04
  gotta get a new this, or I need to do that,
• 22:06
  and then she always buys some cheap crab and she's
• 22:09
  I'm like, I don't you know, I never buy anything.
• 22:11
  I'm like, I'm like that puffy jacket, that patagony buffy
• 22:14
  jacket that I wear every year.
• 22:17
  Speaker 5: It's fifteen years old exactly.
• 22:19
  Speaker 4: And it's got some tears, and I should I should
• 22:21
  get it repaired a little bit, but yeah, but I'm
• 22:23
  not gonna. I don't care. Like I paid three hundred
• 22:25
  dollars for it or whatever they cost. But I'm like,
• 22:27
  I've had it fifteen years.
• 22:28
  Speaker 3: I never had to replace it.
• 22:30
  Speaker 4: The same thing goes for fly gear.
• 22:31
  Speaker 3: And and uh, it's first of all, it's just fun
• 22:33
  to buy gear and it's fun. Yeah, I'm not mad
• 22:35
  at you don't need it. You have something that probably
• 22:38
  works time. Yeah, but you know, my two trout Rods
• 22:41
  five and six plats are still rpls from nineteen ninety seven.
• 22:45
  I don't feel the need to replace those. And iron
• 22:49
  and then that's from Yeah, oh that's a great robe. Yeah,
• 22:53
  that was a nice There was a guy I remember
• 22:55
  living when I lived in Wyoming, there was a guy
• 22:57
  that came in the shop all the time and he
• 23:00
  was I mean we still we had great gear at
• 23:02
  the time, you know, early two thousand stuff, and he
• 23:04
  was still using like a Berkeley like graphied Walmart rod
• 23:09
  scientific like that guy crushed fish. Know, he's just he's
• 23:15
  setting his ways. He didn't he likes what he has.
• 23:17
  And so you know, you got two different kinds of people, Yeah,
• 23:21
  because that want the gear and the kind that got
• 23:23
  what they need.
• 23:24
  Speaker 4: And I really like gear. The problem is I bought
• 23:26
  all my reels are custom nautiluses. All my rods are
• 23:29
  you know, they're the rods that I like.
• 23:31
  Speaker 5: Mike, do you have a lot of custom vision gear
• 23:33
  to have a lot.
• 23:33
  Speaker 4: Of custom fishing gear. But that's the problem is like
• 23:35
  once you get to once you get there, unless somebody,
• 23:38
  unless I got like some smoking deal on like a
• 23:40
  Charlton or like a you know, make a makeo or
• 23:44
  it's something that like that, that truly does kind of
• 23:47
  trump what I already have. Like as much as I loved,
• 23:49
  don't be wrong, I drool over new gear on the
• 23:51
  magazine stuff, and I would love it. If I had
• 23:53
  free money, I'd just buy all kinds of ship for
• 23:54
  no reason. But I just I can't. You know, it's
• 23:58
  hard to justify buying a new reel a rod. I'm
• 24:00
  like when I already have what I consider top of
• 24:02
  the line stuff, like I don't need to.
• 24:04
  Speaker 5: My error was Bowhunt. Oh yeah that was real dumb.
• 24:08
  Speaker 3: Yeah that's a whole gear. So when we were that's
• 24:17
  when we were down there fishing with Mangam And then
• 24:18
  he reminded me when when I fished with him in
• 24:21
  the Seychelles day one, he had you know, he's an
• 24:26
  orbus make up guy, so yeah, that's just what he
• 24:29
  uses because he works with US companies. So he had
• 24:33
  you know, four fucking rods and all four of them
• 24:35
  had the cool looking makos and we hit some weird
• 24:38
  wave where one of them just fucking went out, oh
• 24:41
  my god, and we just watched it go about twenty feet.
• 24:44
  Because that water's crystal clear, I would have gone girl heads.
• 24:48
  And at one point it vanishes, but you kind of
• 24:51
  see where it went landed and yeah, and Manga goes
• 24:57
  well and the guy goes, no, you want to go
• 25:00
  get it? And he goes no. Meng is like, no,
• 25:02
  we're not doing that. And I guarantee you that old
• 25:05
  boy when we went when they took us all in
• 25:06
  for dinner, he went out there.
• 25:08
  Speaker 5: Ye, yes, that He's like, he's like man overboard.
• 25:11
  Speaker 3: And Ingham knows too. He's like, hell, yeah he did.
• 25:13
  Because if I was him, I woulded.
• 25:14
  Speaker 4: To, you know, because that's five grand laying on the
• 25:17
  bottom of the ocean out there.
• 25:19
  Speaker 3: I can't believe he just said he well, he didn't
• 25:21
  want to put that guy through the pressure of yes,
• 25:23
  I'm gonna make you dive down there and grab it,
• 25:25
  you know what I mean.
• 25:26
  Speaker 4: And honestly, it's not five grand to him. No, I mean,
• 25:28
  because it's a phone call and or an email, it's
• 25:32
  not like.
• 25:32
  Speaker 5: He was easy to get.
• 25:33
  Speaker 3: So if like someone from making Orbs is listening to this,
• 25:36
  it's not like Mangham was like, oh fuck it, I
• 25:38
  don't need that, you know, no, no, no, no no, like
• 25:40
  it was in the fucking ocean. Yeah. And whether or
• 25:42
  not that guy went and got it, who knows, but
• 25:44
  I bet he did.
• 25:44
  Speaker 4: I would have I would I would have hit that
• 25:46
  man overboard on my GPS.
• 25:47
  Speaker 6: But it's kind of like that story where that guy
• 25:50
  found that Rolex some mariner down there for like thirty
• 25:54
  years and it was still ticking.
• 25:56
  Speaker 5: I mean that reel would probably still work.
• 26:00
  Speaker 3: Clean it up, do you Yeah?
• 26:02
  Speaker 4: Well that means like door it's sealed. Yeah, we ain't
• 26:05
  gonna hurt none to hurt that thing. We should we
• 26:07
  take a break? Yeah, I think it's break. It feels
• 26:08
  like a nice segue into a break. Should we go
• 26:11
  out there and grab some rods, show these boys what's up?
• 26:13
  Oh man, what's up?
• 26:15
  Speaker 3: Let's look we'll have a little Yeah.
• 26:20
  Speaker 4: Oh lord, I'm gonna go get a lawnmowers.
• 26:23
  Speaker 3: What I'm gonna do when we got there?
• 26:25
  Speaker 4: Weed a whacker?
• 26:27
  Speaker 5: That hotness you got that ant, it's going very hot?
• 26:30
  Speaker 4: Then blown you you're done blown you woofer will I
• 26:41
  got years of living by and have at you.
• 26:45
  Speaker 3: Ain't never been a gambler.
• 26:47
  Speaker 8: Because I was always bound to loose.
• 26:50
  Speaker 4: Not buddies. They drink liquor sometimes alcohol. I got a
• 26:55
  girl who don't like that at all.
• 26:58
  Speaker 3: Well you knew would. Yeah, that grass is annoying on
• 27:06
  the legs.
• 27:07
  Speaker 9: Yeah, this in general, Tickle tickle, it's a good one.
• 27:23
  Speaker 8: Got a hold.
• 27:32
  Speaker 1: I got a sweet little body.
• 27:33
  Speaker 3: Is you're rolling in the cut?
• 27:42
  Speaker 4: All right, we're back, We're back, I went. I guess
• 27:46
  I was told I was critiqued on my cast.
• 27:48
  Speaker 3: Now, well it wasn't on this.
• 27:52
  Speaker 4: I just couldn't help himself.
• 27:53
  Speaker 5: He had to get out there in the field and
• 27:55
  the tall grass.
• 27:56
  Speaker 4: Well, Randy wanted me to cast Randy from Fan the
• 27:59
  Feathers and Er feather great guy. And we've known Randy.
• 28:03
  Paul's known him. He was a rep for years for
• 28:05
  a lot of companies then, so I've known Randy for
• 28:07
  twenty plus years at least. But anyway, Randy, he wanted
• 28:11
  me to cast a new Saint Croix rod and I
• 28:13
  told him, and I'll tell the radio in the world,
• 28:15
  it's been a long time since the Saint Croix fly
• 28:17
  rod impressed me. That's not a bad stick. I don't
• 28:20
  remember the name of it. It was something from Saint Croix.
• 28:24
  Saint Croix the newest saltwater stick. And Randy agreed that
• 28:27
  he also has not been, you know, not been super
• 28:30
  impressed by Saint Croix offerings in the last few years.
• 28:32
  But that was a nice little stick. It was a
• 28:33
  nice A wait.
• 28:35
  Speaker 5: Real, it was.
• 28:39
  Speaker 4: You know you know what?
• 28:40
  Speaker 3: Yes, this is how old?
• 28:42
  Speaker 4: Yeah, this is this is how old I am and
• 28:45
  how old we are. And I remember the used to
• 28:46
  do tip flex, mid flex, full flex. Yeah, instead of
• 28:51
  did they do that? Do we still do that? Do
• 28:54
  they still label? It was like tip flex, We just
• 28:57
  I haven't bought a brand new rod because and then
• 29:00
  they went because for a while they went to fast.
• 29:01
  Speaker 3: And their letter code names, they're like letter A letter
• 29:06
  is tip another.
• 29:08
  Speaker 4: Well, that's a tip, that's a tip flex, that's a
• 29:10
  that's a very rigid, but nice, nice casting stick.
• 29:14
  Speaker 6: Not to get off five vision bits. Something I've been
• 29:16
  wanting to talk about for a while.
• 29:18
  Speaker 5: How good is Martin's barbecue?
• 29:21
  Speaker 3: Well enough, we went to Chase Barton here, where did
• 29:25
  you come from? All about it? I'll tell you I'm
• 29:28
  not going to talk right in that thing.
• 29:30
  Speaker 4: I'm not gonna lie. The other day I stopped in
• 29:32
  the little test check check one too.
• 29:35
  Speaker 3: I like that.
• 29:35
  Speaker 4: Yeah, we stopped there after a flood tied that, not
• 29:38
  me and old Ben and uh, I think Rooney was
• 29:39
  with us, and Uh, I don't stopped there, but I
• 29:45
  was salivating him. You're ruining the flow here. You want
• 29:51
  to write, I want to write, Paul, want you stopped
• 29:55
  there with old Ben and new Rooney? Yeah, and and
• 29:57
  the the only thing I can think of, Like I
• 29:59
  was parking my boat out run everything. I was like
• 30:00
  in there. I was like, I didn't even have to
• 30:02
  think before I walked in the door. I was like,
• 30:04
  I'm eating a catfish sandwich.
• 30:05
  Speaker 5: Oh man, that catfish is so good.
• 30:08
  Speaker 4: I mean, your barbecue is great, don't be wrong, but
• 30:10
  that catfish sandwich, now it is Chase.
• 30:11
  Speaker 5: What is your favorite thing in Martin see turkey?
• 30:15
  Speaker 3: Okay? Nice?
• 30:16
  Speaker 7: I mean, when you're eating barbecue six days a week,
• 30:18
  you gotta yeah, you gotta stay away from.
• 30:19
  Speaker 4: The technically porks the other white meat. I don't know
• 30:24
  if you know that? Is it really? The commercials?
• 30:27
  Speaker 3: Yes? I remember the commercials mate show you technically a
• 30:30
  pit master?
• 30:31
  Speaker 5: Yeah, I think I would class I'll claim that is.
• 30:36
  Speaker 3: There's not like a schooling or grade that you get
• 30:38
  one day where you like get the I'm a pitmaster
• 30:41
  now like what or is it just basically the street
• 30:44
  cred thing.
• 30:45
  Speaker 7: I think it's more the time you spend in a
• 30:48
  really hot, hot pit. I'm not smoking the fat.
• 30:51
  Speaker 3: Okay, maybe not ten thousand hours, but at least a
• 30:54
  thousand hours and a smoky hot pit and your pitmaster.
• 30:57
  Speaker 4: Well, so like along those lines though, like you're the
• 31:00
  thing I have to anybody in the culinary industry to
• 31:02
  talk to you right now? Uh, Like, what's the difference
• 31:04
  between a chef and like I cook? Like can you
• 31:06
  just call yourself a chef or do you have to
• 31:08
  like go to chefs?
• 31:09
  Speaker 3: I think it's along the same.
• 31:11
  Speaker 4: It's very it's a good question. It's very loose.
• 31:15
  Speaker 7: You know, if you're gonna if you're gonna take that
• 31:18
  title and claim it, then good for you. But I think, uh,
• 31:22
  it's other chefs would decide whether or not you are.
• 31:27
  Speaker 4: Okay, that's circle you're in, so you can tell other
• 31:30
  people that all you want, But the your your mill.
• 31:32
  You will decide what you are. French word, your.
• 31:35
  Speaker 3: Middle you have your own thing.
• 31:40
  Speaker 4: Mike has that GENII qual Oh my god, the French Olympics.
• 31:47
  We're just on.
• 31:49
  Speaker 3: I've got Well, it's a conversation that well, okay, it's
• 31:54
  not real barbecue.
• 31:55
  Speaker 6: Ask, well, you can't do that, you can't just come on.
• 31:58
  Speaker 3: Well you know the story. I'll make it really short.
• 32:01
  I've got a friend that's going to Europe and she's
• 32:04
  not taking someone with her, And I said, do you
• 32:06
  think you might take someone? And she goes. It depends
• 32:08
  on by then if I have a lover or not.
• 32:10
  Speaker 4: Oh, is she gonna eat barbecue? Wash?
• 32:14
  Speaker 3: I told you you didn't have anything to do with barbecue.
• 32:16
  Speaker 4: I've been to Europe. Not really good on the barbecue.
• 32:18
  Speaker 3: It's so funny to hear that word. Anyway, back to
• 32:23
  q so pitmaster, Well.
• 32:26
  Speaker 4: Let's let the man pitch his business a little bit. So
• 32:28
  Martin's Barbecue. Unless you live here, you may not know
• 32:31
  what that is. But like, uh, tell us a little
• 32:33
  about Martin's and how you got involved.
• 32:35
  Speaker 7: And yeah, yeah, we're we're based out of Nashville, Tennessee.
• 32:38
  Pat Martin started back in two thousand and six. He's
• 32:42
  a real kind of evangelist for whole hog barbecue cooking.
• 32:46
  It's something you don't see a whole lot of anymore.
• 32:49
  You know, we're blessed in Charleston to have a lot
• 32:51
  of barbecue options and people who do it really great,
• 32:55
  But for the most part, you don't see a whole
• 32:57
  lot of whole hog barbecue cooking because it is not
• 33:01
  financially sound to do so. Just the price of price
• 33:05
  per pound for a hog is more than the shoulder,
• 33:09
  but the amount of wood, the amount of labor, everything
• 33:11
  that goes behind it, your you're the cost of cooking
• 33:15
  a hog is tremendously more than just cooking a shoulder or.
• 33:19
  Speaker 4: A butt or a picnic.
• 33:21
  Speaker 7: So, yeah, we really pushed the whole hog barbecue.
• 33:25
  Speaker 5: Yeah, I got into it.
• 33:27
  Speaker 7: I was fine dining and upscale chef and cooking for
• 33:33
  most of my career and then moved down to South
• 33:35
  Carolina and really got into the barbecue culture. It was
• 33:40
  kind of a hit thing at the time when I
• 33:42
  was getting into it, in the two thousand and eleven
• 33:45
  twenty ten, it was in magazines, was on TV, and
• 33:49
  so I was doing a lot of it at my
• 33:50
  house and then I met up with my business partner
• 33:53
  now who had a place, and was really kind of
• 33:59
  captivated by how barbecue in the South is something that
• 34:02
  most people have a connection to. It's a story, it's
• 34:05
  a you know, it can be a cooking method, it
• 34:07
  can be a sauce, it can be a type of meat.
• 34:10
  There's it's a very kind of loose word barbecue, you.
• 34:13
  Speaker 3: Know, very romantic in that way it is.
• 34:15
  Speaker 5: Yeah, and when you're in the South.
• 34:18
  Speaker 7: I'm from Maryland originally, and we had some barbecue there,
• 34:20
  and what we do there that is I never considered
• 34:24
  barbecue pit beef, and and the way we do our
• 34:29
  chickens up there is technically barbecue, but I never really
• 34:33
  associated that until I got down here, and you know,
• 34:36
  I was just really excited to kind of get the
• 34:38
  opportunity to cook a food that people have a strong
• 34:42
  tie to.
• 34:43
  Speaker 5: They have stories too.
• 34:44
  Speaker 7: People all the time tell me about how their grim
• 34:47
  father used to cook it a certain way, or they
• 34:49
  would have these family guess and.
• 34:52
  Speaker 3: It's almost like the thing everyone can do. But you know,
• 34:56
  places like your place is kind of take you to
• 34:57
  that next level next people are aspiring.
• 35:00
  Speaker 4: Well that was that was kind of along the ones
• 35:01
  where I was going, was like, how many people come
• 35:03
  up to you because like I have a pellet grill,
• 35:05
  Paul's got pellet grill? You got I think you got
• 35:07
  one too, doesn't matter.
• 35:08
  Speaker 1: I have.
• 35:09
  Speaker 4: But nowadays with the accessibility to barbecue, because once again,
• 35:12
  everybody has a story. So I grew up in North Carolina,
• 35:14
  which pig is king in North Carolina, it's big barbecue area,
• 35:18
  and we will barbecue is a special event, like other
• 35:22
  than if you had a restaurant nearby, which we really
• 35:24
  didn't have a good one surprisingly, but like church, like
• 35:28
  we would do a dinner on the grounds. I don't
• 35:29
  know if y'all know about that, but like you'd have
• 35:31
  a revival or something, do you have dinner on the grounds.
• 35:34
  So we would do pigs. So we'd do a bunch
• 35:36
  of butts, usually on a smoker, so somebody'd bring their
• 35:38
  smoker in. You come in at three in the morning,
• 35:40
  me and my dad, and my dad wasn't the one
• 35:42
  cooking it. It was usually somebody else, but we would help
• 35:44
  out with you know, the burn barrel and the coals
• 35:46
  and all that shit. And you're there at three in
• 35:48
  the morning until so you can have it for lunch.
• 35:50
  Speaker 3: You know.
• 35:50
  Speaker 4: Yeah, it's like, so now I put a butt on
• 35:54
  my Pellot grill and walk the hell away and come
• 35:56
  back in twelve hours and it's tod I have barbecue,
• 35:59
  you know, like do you have like how do you
• 36:01
  feel about that as somebody who puts the effort in
• 36:03
  and makes what you make? To know, you know, how
• 36:07
  do you deal with guys like me and Paul who
• 36:10
  I can do that too, or or maybe not even that,
• 36:13
  but it's like want your input on what but I
• 36:15
  don't feel like it's the same thing. Do you feel
• 36:16
  like they're in the same class as like.
• 36:18
  Speaker 7: I mean, if you're if you're making color barbecue at
• 36:20
  your house and then yeah you're I mean that's awesome.
• 36:23
  Speaker 4: I do feeld.
• 36:25
  Speaker 7: I spend a lot of time fielding questions, you know,
• 36:27
  I'm I'm thinking about doing this, especially with our regulars
• 36:29
  who like I have a good report with, Well, ask me,
• 36:32
  I just bought this cut of meat, what do you
• 36:34
  think I should do? And so I love to kind
• 36:36
  of be in part some wisdom. It's a fun thing
• 36:38
  to talk about, but it's just like any other type
• 36:41
  of food. I love it when people are cooking themselves.
• 36:44
  I love it when they're coming to the restaurant and
• 36:46
  paying my bills for me. But oh yeah, yeah, food
• 36:49
  is very.
• 36:50
  Speaker 4: Oh no matter how much barbecue I cook in my house,
• 36:52
  I still eat barbecue out at restaurants like pretty much.
• 36:55
  That's like my main restaurant option is like a barbecue
• 36:58
  or think like his barbecue. No, it doesn't and and
• 37:02
  it shouldn't. But the what I guess more of a
• 37:05
  I was got, like how many I'm certain you guys have.
• 37:08
  You go to parties, you get to friends, and in
• 37:09
  the South, a lot of times barbecue. That's what people
• 37:12
  somebody like me with a pellet girl that's made their barbecue.
• 37:14
  Speaker 5: If someone else is cooking for me, I'm gonna love it.
• 37:18
  Speaker 4: People like hand you a plate that just stare you
• 37:20
  down as you eat it, Like, but what's what's he
• 37:22
  gonna say?
• 37:22
  Speaker 7: Some people have a real passion for it, and and
• 37:25
  you can tell it when they're in their products and
• 37:28
  the food that they that they.
• 37:29
  Speaker 4: Come up with.
• 37:31
  Speaker 7: But it's a there's a learning process, you know, there's
• 37:35
  a there's always been this debate in the call in
• 37:38
  it world, you know, is being a chef and what
• 37:40
  you create is that an art?
• 37:41
  Speaker 4: Is it a science?
• 37:42
  Speaker 7: And I think when it comes to barbecue, it very
• 37:44
  much is a science because you're not really necessarily like
• 37:48
  altering flavors or bringing in new components. And you can
• 37:50
  and there are people out there doing that, but for
• 37:52
  the most part, it's understanding how fat breaks down with
• 37:57
  the introduction of heat and how long that needs to happen,
• 37:59
  because they're there's different types of fat and different types
• 38:02
  of temperatures and time that it takes for a lot
• 38:04
  to render. And then you've got you know, and then
• 38:05
  you bring in your rubs, and that's really exciting. And
• 38:07
  people like to talk about the rubbs. A lot of
• 38:09
  people get weird about rubb I'm for me, like, there's
• 38:14
  not too many bad rubs out there. There are really
• 38:15
  good rubs, but like a rub is a rub, and
• 38:17
  it really just comes down to the cooking process and
• 38:20
  the technique and any attention to detail.
• 38:22
  Speaker 4: I haven't I haven't got I ain't got geeked out
• 38:25
  enough to like make my own rub. But I have
• 38:27
  started to like Meat Church, you know, the popular They
• 38:29
  make a lot of seasonings and things, and I got
• 38:32
  my hands on a couple of theirs that I do like,
• 38:34
  and I've started like mixing them because like, I like
• 38:36
  this one and it's got this kind of characteristic and
• 38:38
  I like that one, but all of that one's not
• 38:40
  quite right, and all of this one's not all right.
• 38:42
  Oh yeah, yeah, I've started blending them out like a
• 38:44
  little I'll base layer with this one because it's got
• 38:46
  a lot of sugar in it. I know it's going
• 38:48
  to do this, and then I'll throw a little bit
• 38:49
  of this one on top because it's got more heat,
• 38:50
  it's got a little spice. I don't know that makes
• 38:52
  any fucking difference, because I'm not you, but no, it does.
• 38:55
  Speaker 7: It Like there's there's different components in there. We have
• 38:58
  the rub we use, we use for or everything except
• 39:01
  for our brisket. So there's a smoked meat, whether it's wings, turkey, chicken, spars,
• 39:05
  it's gonna have the same rub on it. And then
• 39:06
  when we get down to our brisket, it's very simple
• 39:08
  salt and pepper.
• 39:09
  Speaker 4: I think that's the best with brisket. I've never I've
• 39:12
  never been impressed by anything other than a good salt
• 39:14
  and pepper rub down brisket.
• 39:15
  Speaker 3: Like you can.
• 39:16
  Speaker 5: People they do coffee rubs and all sorts of stuff.
• 39:17
  Speaker 3: And it's oh yeah, and I've had that it's really good.
• 39:20
  They can be really tasty.
• 39:22
  Speaker 7: But if you're using a really good cut of meat,
• 39:25
  you know your if your brisket's good quality. Like kind
• 39:27
  of what we do, it's Tennessee style of barbecue, is
• 39:30
  that we just kind of let the meat in the
• 39:32
  fat shine.
• 39:32
  Speaker 4: It's okay.
• 39:33
  Speaker 7: What happens to pork and the fat and the meat
• 39:36
  that's there when you introduce smoke and a little bit
• 39:38
  of flavor. So like when we do our hogs, we
• 39:40
  don't do a lot of mopping, we don't do a
• 39:42
  lot of basting, we don't do a lot of flavor added.
• 39:45
  It's it's a very kind of natural product, I guess.
• 39:48
  Speaker 3: Yeah.
• 39:48
  Speaker 5: Yeah.
• 39:50
  Speaker 7: And when you break it down, we cook for a
• 39:52
  longer period of time. We cook at a lower temperature,
• 39:54
  so our hogs take about twenty two hours to cook.
• 39:59
  So it's a what is that temperature? Then roughly it's
• 40:02
  a little hotter to start off with, and then when
• 40:05
  changing it, you know you're two hundred degreesier.
• 40:07
  Speaker 5: Just so, is there a fire and going at Martin's
• 40:09
  all the time except for.
• 40:13
  Speaker 7: Christmas morning and Thanksgiving morning, But there's someone there Thanksgiving
• 40:17
  night and Christmas night.
• 40:18
  Speaker 3: Get the fire on there. You got like a twelve
• 40:21
  hour period it's all shut down.
• 40:23
  Speaker 4: Well, then you have it.
• 40:23
  Speaker 5: You know, around here, you got hurricanes and stuff, so
• 40:26
  every now and then it dies.
• 40:27
  Speaker 4: But if but you know what's fun about that? Though
• 40:30
  home team has done in the last few times, it's
• 40:32
  been a while since knock on Jesus, I shouldn't say
• 40:34
  this out loud during hurricane season. It's been a minute
• 40:36
  since we've had a real boomer around here, right, And
• 40:39
  the last like kind of halfway serious when we had
• 40:41
  I think was Dorian, Yeah, that they pulled a full
• 40:44
  evacuation and everything for and I remember like the last
• 40:49
  I've been here almost fifty oh shit, almost twenty years now.
• 40:53
  But the few times where we've had big evacuations, the
• 40:56
  first places that have opened up, and it's traditionally West
• 40:58
  actually home team. But yeah, I'm sure you guys too.
• 41:01
  But like because they don't need a lot of power,
• 41:03
  so even if the powers not on, they can fire
• 41:05
  the smokers up and they'll feed up. And then you
• 41:08
  literally go out on the Instagram rather and I'll say, hey,
• 41:10
  we're feeding people up, you know, come on out and
• 41:12
  you can roll up the home team and have a beer,
• 41:14
  you know, having coolers. You pay, of course you pay, yeah,
• 41:17
  but you know, especially nowadays with the square face stuff,
• 41:20
  so they can still take money. But like they're still
• 41:23
  feeding the community because yeah, and we you're smoking me.
• 41:26
  Speaker 7: And when it comes to storms, we actually kind of
• 41:28
  have between me and my partner, we having a philosophy
• 41:31
  that you know, we'll shut down to keep our staff
• 41:34
  in and employees safe.
• 41:36
  Speaker 3: Safe.
• 41:36
  Speaker 7: Yeah, right, but you can guarantee this if it was
• 41:40
  a really bad situation, as soon as I could get
• 41:42
  into that restaurant. Yeah, you know, I'm not gonna be
• 41:44
  able to use our power to jan ar oilers that
• 41:47
  are big were tissary smokers. But I'll be out there
• 41:49
  on our on our BQ grill and I'll be in
• 41:51
  there in our pits, like yeah, it'll be manually intensive,
• 41:55
  but like it'll get done.
• 41:56
  Speaker 4: Core components of the community.
• 41:58
  Speaker 3: Man, that's right, I say. In COVID, uh Martin saved
• 42:02
  us from social anxiety as far as not being able
• 42:05
  to get out. And man, you guys were legal, and
• 42:08
  you guys were a big deck and the best thing going.
• 42:10
  Speaker 4: That's the only way out there once. Yeah, and we
• 42:14
  had the same thing. We had a house of bruises
• 42:17
  like that because we had a backyard. Yeah, and that
• 42:19
  was like the only thing kept us saying for because
• 42:21
  we could go and there were other humans around, even
• 42:23
  though we were even though we were twenty feet away
• 42:25
  from him in a backyard. It was like, I see
• 42:27
  other people and we're outside in the sunlight and we're enjoying, Like,
• 42:30
  oh money.
• 42:30
  Speaker 6: I remember Bank of America calling me and saying, what
• 42:33
  is Martin's barber?
• 42:36
  Speaker 5: And are you okay? Do you have a problem?
• 42:39
  Speaker 4: Do you need so I'm gonna be one of those
• 42:41
  guys that hit you with some technical questions. So something
• 42:43
  that I've learned slowly over as an adult because once again,
• 42:46
  Barbie is a big thing in my life. But I
• 42:48
  didn't barb Oh my god, but I didn't. I didn't
• 42:52
  grow up in a like my dad wasn't a big
• 42:54
  barbecue guy, right, So I didn't grow up learning all
• 42:56
  this stuff. But as I've gotten older and I've got
• 42:58
  my pelat girl and stuff, I've been playing with things.
• 43:00
  How important do you? I know you're doing whole hog.
• 43:02
  It's a little different like when you're doing butts or
• 43:04
  picnics or whatever I've learned to me being patient with
• 43:07
  like resting that meat after the smoke, like the longer
• 43:10
  I can kind of give it, because I used to
• 43:13
  bring it off to the smoker and like within like
• 43:14
  twenty minutes I was peeling, I think part because I
• 43:16
  wanted to eat it, you know, But yeah, no, how
• 43:18
  long do you got? I mean, how important is that
• 43:20
  to like we're talking about fat rendering stuff, Like how
• 43:21
  important is that?
• 43:22
  Speaker 7: So we usually give our we give so when we're
• 43:25
  not doing a whole hog what you do on the weekends.
• 43:26
  Right now, we're doing shoulders, which is the butt and
• 43:29
  the picnic together.
• 43:30
  Speaker 5: So it's a big cut of meat.
• 43:31
  Speaker 7: Yeah, yeah, and it needs some time to kind of
• 43:33
  get If you break into one of those right efforts done,
• 43:35
  it's gonna be you know, close to two hundred degrees
• 43:38
  and yeah, and that's that's not what you want. You
• 43:41
  want all that all that loose fat floating around to
• 43:43
  kind of get back in there. So we give that
• 43:44
  plenty of time. With our brisket, we have a very
• 43:48
  kind of special resting period of time, and we basically
• 43:51
  rest it until it gets to a certain temperature. And
• 43:54
  at that point that's when We're like, all right, that's
• 43:55
  when we'll we'll put it in a warmer and we'll
• 43:57
  we'll hold it at that temperature.
• 44:00
  Speaker 6: Yeah, resting, I'm getting hungry. Resting is huge. I don't
• 44:02
  mean to I didn't eat before I got here, and
• 44:04
  I was like, oh man.
• 44:05
  Speaker 3: They've got we're all going to find out about later.
• 44:08
  Speaker 4: I'm usually doing butts or shoulders, and usually for me,
• 44:11
  like here lately, at least an hour, usually a couple
• 44:15
  closer to two. It's been the new thing for me,
• 44:18
  and the longer I've been, the more patient I can be,
• 44:20
  the better my barbecue has.
• 44:23
  Speaker 7: So I've since I've been in. I've been professionally cooking
• 44:28
  barbecue for thirteen years now.
• 44:35
  Speaker 5: So I don't do a whole lot of the home
• 44:36
  cooking anymore, just because.
• 44:38
  Speaker 4: Why would you. I hate it so much.
• 44:39
  Speaker 7: And then like all the barbecue places in town that
• 44:41
  we used to frequent before being in barbecue, Yeah, it's
• 44:45
  just it's a it becomes a bit much if you're yeah, yeah,
• 44:48
  when you're going and breathing, if you're going out to eat,
• 44:50
  you're not a barbecue. But yeah, so I get a
• 44:53
  lot of I get a lot of questions from my
• 44:55
  folks about the resting period and try to do it
• 44:57
  in a cooler. Should whatever you do, just let rest.
• 45:00
  I mean you can just put it on the kitchen
• 45:01
  counter and let it sit there.
• 45:02
  Speaker 4: For the cover mine in full, Yeah, and just let
• 45:04
  it sit there.
• 45:04
  Speaker 3: Yeah.
• 45:04
  Speaker 7: Especially you want to retain something, you want to make
• 45:06
  sure it doesn't cool on the outside and not the inside.
• 45:08
  Speaker 4: Oh yea, yeah, I ball make sure it's.
• 45:10
  Speaker 7: Yeah, being wrapped up, being in a cooler. Wrestling is
• 45:14
  really important. I mean, any any chef you ask about
• 45:17
  meat will tell you that wrestling is born. There's you
• 45:19
  know a lot of places, steakhouses, they'll cook a steak
• 45:22
  and then they'll let us sit for ten minutes, really
• 45:25
  just just to get all those juices back in there.
• 45:28
  Make sure that your cooke temp is nice and even
• 45:31
  throughout the whole thing.
• 45:32
  Speaker 4: My problem is really that I'm fat, and the smell,
• 45:39
  the smell of rendered fat and meat and smoke and
• 45:43
  char and all those things. It's hard, bro, Like I
• 45:46
  gotta leave the house, like I can't sit in there
• 45:48
  and there Like it's not especially steaks. I'm the worst misteaks.
• 45:51
  I know you're supposed to rest steak, I can't resteak.
• 45:53
  Steak comes off of a hot grill or whatever. It's
• 45:56
  going straight in my face. So I'm not resting.
• 46:00
  Speaker 5: Here's here's what I do with microwave pizza.
• 46:04
  Speaker 4: Every time, every time the reverse.
• 46:09
  Speaker 3: I was like, I didn't do anything in my whole mouth.
• 46:14
  Speaker 7: I mean, well, let's be honest, the resting period does
• 46:16
  not apply to a frozen pizzas the dog.
• 46:22
  Speaker 5: The quicker. You can eat that the butter because usually
• 46:26
  you really need it.
• 46:27
  Speaker 4: Oh god, I gotta have.
• 46:29
  Speaker 3: So, Mike. Have you ever been to Martin's and got
• 46:31
  the bolooney sandwich?
• 46:32
  Speaker 4: No, I've sat beside Ben when he woofed one down.
• 46:35
  I've seen that thing. I love. I love a good
• 46:38
  slab of baloney. You can't you can't even pop that baloney.
• 46:46
  That blogoney won't pop.
• 46:47
  Speaker 3: You ever have a half inch or three quarters of
• 46:50
  guess about three quarters of an inch.
• 46:52
  Speaker 5: It's it's a half pound.
• 46:53
  Speaker 3: That thing is gnarly.
• 46:55
  Speaker 7: It's a whole meal, and then you get aside and
• 46:58
  with it.
• 46:59
  Speaker 5: Boy, So basically it's a patty of potted meat.
• 47:03
  Speaker 6: Yeah, well, yeah, you just we take a whole a
• 47:05
  whole log of blooney, twelve pounds.
• 47:08
  Speaker 5: Yeah, we will score it, season it smoke it.
• 47:11
  Speaker 3: Yeah, and how long is that that tube of blooney lasts? Like?
• 47:14
  How often are you all.
• 47:16
  Speaker 4: Took one of those things?
• 47:18
  Speaker 5: It depends on how often some of our regular show up.
• 47:20
  Speaker 3: So it's a regular thing you get. You got a
• 47:22
  handful of regulars that that's all they eat.
• 47:24
  Speaker 7: It's but up there with the catfish. It's it's well,
• 47:28
  probably more so than the caffish. It's the onelight of
• 47:30
  more people are just before they even order that they tell.
• 47:33
  Speaker 4: You okay, yeah, I'm I came here.
• 47:36
  Speaker 5: For the bologne, and then and then the order at
• 47:38
  the register.
• 47:38
  Speaker 4: Well, you know, and catfishes cabbish is catfish is tricky
• 47:42
  like people like. It's not like so I'm a big
• 47:44
  one thing I am very good at. And one thing
• 47:46
  that I'm amongst circumcircles I'm known for is frying fish.
• 47:49
  Speaker 7: I'm very Yeah, you Mike, you are probably via this podcast,
• 47:54
  but I've.
• 47:55
  Speaker 4: Heard you're a good Catfish is tough catfish. Catfish can
• 47:58
  be a gamey fish. I guess it would be work. Yeah,
• 48:01
  And a lot of it depends on where you get
• 48:02
  the catfish, how they're raised, how they're caught. That kind
• 48:04
  of thing because but I'm not very I'm not always
• 48:08
  a catfish guy. I'm weary of catfish when I see
• 48:10
  it on a menu because it can either be fine
• 48:12
  and great where it can be bad.
• 48:14
  Speaker 5: Yeah, I'm right there with you. So I am not
• 48:16
  a catfish fan, but I love our catfish.
• 48:18
  Speaker 4: Yeah, your phenomenal.
• 48:20
  Speaker 7: And it's it has to do with how there is.
• 48:22
  So we get him out of Mississippi. Their farmer is there,
• 48:25
  and so they can control the diet the environment that
• 48:29
  they're in. And it's not so much the diet as
• 48:30
  it is the the muddy water. So like as a
• 48:34
  when I was a chef in Maryland or in Virginia
• 48:37
  at the time, the Potomac River there had an.
• 48:39
  Speaker 5: Invasive species of these like Japanese catfish.
• 48:42
  Speaker 3: They could have the stripes on them and stuff.
• 48:45
  Speaker 5: Maybe they could like walk on the on the ground
• 48:47
  or something. Dude, that's like a horror movie.
• 48:49
  Speaker 7: Yeah, it's it was awful and it and there's no
• 48:51
  there's no natural predator there for them. So though Baltimore
• 48:55
  there was a big movie, there's a big move to
• 48:59
  get people get chefs involved in like cooking him like
• 49:02
  the whole week. Yeah, very similar to snake. But because
• 49:06
  of these fish were in the in this one river
• 49:08
  that had a sandy bottom, they.
• 49:09
  Speaker 5: Were really really, really good to eat.
• 49:11
  Speaker 3: Wow.
• 49:12
  Speaker 7: So it was just kind of educating people that because
• 49:14
  it says catfish or because it says snakehead or whatever,
• 49:17
  it really has to do with the environment that the
• 49:19
  fish comes from. Like you probably wouldn't eat a fish
• 49:21
  out of the James Island Creek.
• 49:23
  Speaker 4: Mike would. No, I won't need to fish out of
• 49:25
  a nasty ashley. That's literally right there, no fence. Anybody
• 49:29
  that eats fish out the ash River, but my can't
• 49:31
  eat fish out of the ash River. I'm not shrimping
• 49:33
  in the ash River. I'm not catching crabs in the
• 49:35
  ash River. I ain't doing it.
• 49:37
  Speaker 3: Have you have you sneakhead? Do people eat those things?
• 49:42
  Speaker 7: People usually don't like go out and try to buy them,
• 49:45
  But I've had him. And that's part of this movement.
• 49:48
  It was like Invasive Species Week, Like I used to
• 49:50
  cook up a bunch.
• 49:51
  Speaker 4: And nice because that's big of Maryland to the Chesapeake.
• 49:54
  Probably tastes like chicken.
• 49:56
  Speaker 3: Uh yeah, it's a fish.
• 50:00
  Speaker 4: Fishes all right, Like I mean, some of them can
• 50:02
  get a little gamy you can treat them different ways
• 50:04
  to kind of counteract that.
• 50:06
  Speaker 7: But yeah, yeah, they had a little sweetness to it,
• 50:07
  so like didn't taste like your uh.
• 50:11
  Speaker 4: Uh No, there's some things can't be saved. That's like
• 50:15
  the old uh they call it saya, the old carp recipe.
• 50:18
  You know that the old joke about how to cook
• 50:20
  a carp You ever heard that one?
• 50:21
  Speaker 1: No?
• 50:21
  Speaker 4: Yeah, so you you to cook a carp, you flay them,
• 50:24
  you know, you clean them out real good. You gotta
• 50:25
  make sure you get the mudline out, and then you
• 50:27
  seizon them. Was yeah, most supporting thing. Then you seize
• 50:29
  the salt pepper. That's all you need. Little butter maybe
• 50:31
  if you want to put it on a cedar plank.
• 50:34
  And then you put a cedar plank in the oven
• 50:35
  at three fifty you let it go about thirty thirty
• 50:38
  five minutes to pull it out. Then you scrape the
• 50:40
  carp into the trash.
• 50:41
  Speaker 6: And I figured that was coming.
• 50:45
  Speaker 3: I was hoping that was coming. Yeah, I was hoping
• 50:48
  that was that's it.
• 50:49
  Speaker 4: Yeah, that's the old that's the old. Added then you
• 50:51
  eat eat the cedar plank.
• 50:54
  Speaker 7: Yeah, we I mean growing up on the chestaeaked bab
• 50:56
  we had you know you got spot and croaker and yeah,
• 50:59
  I mean.
• 50:59
  Speaker 5: Which out the way or delicious crab man? You gotta
• 51:03
  catch forty of them to get It's.
• 51:04
  Speaker 4: Like it's like bluegills and crappie man?
• 51:07
  Speaker 6: Have you Has anyone ever sat down to a meal
• 51:10
  of crabs and not left and gone to McDonald's crawfish?
• 51:16
  So much work and so much work, no carp tunnels.
• 51:22
  So now I'm a Maryland boy throwing through and I
• 51:24
  will all right, it'll be three hours of me and
• 51:27
  Miller light, mostly because I like cordslight better, so I
• 51:30
  drink Miller Lights.
• 51:30
  Speaker 4: I don't drink as much. And I will just go to town.
• 51:33
  Speaker 3: Until some people would think that with the wers, I'll
• 51:37
  sit there.
• 51:37
  Speaker 4: Oh yeah, have you been out to Fisherman's Net and
• 51:41
  had the crab out there?
• 51:42
  Speaker 3: No?
• 51:43
  Speaker 4: So there's a out of Red Top seventeen south heading
• 51:47
  out where the Dodge's chicken and all that is. Oh yeah,
• 51:49
  that's Red Top. Yeah. So roight next wro there's a
• 51:52
  seafood like seller. They sell fish.
• 51:55
  Speaker 5: Sevente yeah, yeh, it's called Fisherman's Net.
• 51:57
  Speaker 4: But they have a little kitchen there and they cook
• 51:59
  some they cook food but they do their crabs different
• 52:02
  anybody I've ever seen a lot. So they hard they
• 52:04
  deep fry hard shell crabs, not soft shell crabs, hard
• 52:08
  shell blue crabs. They deep primp breaded and everything. Then
• 52:11
  you get to pick what kind of sauce you want.
• 52:13
  It's garlic butter or whatever, or it just butter. And
• 52:15
  then they put the sauce in a brown paper bag
• 52:18
  and they drop the deep fried hard crab in there
• 52:20
  and they just shake it up. And then you take
• 52:22
  the bag apart, make a plate out of it, and
• 52:25
  then you break it down like you would a crab
• 52:26
  in Maryland or something you had steamed. But as you're doing.
• 52:30
  Speaker 5: No, you just doe.
• 52:32
  Speaker 4: Well yeah, but as you're breaking them down, you're getting
• 52:35
  the butter and the sauce and the breading all over
• 52:37
  your hands. So when you grab a chunk of meat
• 52:38
  out there and you go to suck it down, it's
• 52:40
  all over your hands and you're getting all of it.
• 52:41
  At one time, that was a real, real popular genius.
• 52:46
  Speaker 7: Well, the first time I saw a breaded the same
• 52:49
  thing I saw a breaded hard shell crab fried, I was.
• 52:52
  Speaker 4: Like, what are they doing down here? It works?
• 52:57
  Speaker 5: It is, it is it definitely works.
• 53:00
  Speaker 4: Well, yeah, because like you have to eat with your
• 53:01
  hands otherwise it don't work.
• 53:02
  Speaker 5: So you just eat hush puppies on the side. Yeah,
• 53:05
  the same thing.
• 53:07
  Speaker 3: But yeah that works too. That works too.
• 53:11
  Speaker 4: Uppies, hushpubbies. That's another art form right there. Don't give
• 53:14
  me no maybe unpopular point, but I don't want no
• 53:17
  corn nuggets and the hushpuppies.
• 53:18
  Speaker 3: Sarah tried to tell me to the court that hush
• 53:20
  puppies are like a waste of food, like they can be,
• 53:25
  but Martin, I love ours.
• 53:28
  Speaker 7: Yeah, growing up we have them. They have a lot
• 53:31
  of sugar in them, so it was kind of they're
• 53:33
  a little sweeter but like sweet corn bread.
• 53:35
  Speaker 4: Yeah. Yeah, I remember old fish camps when we was kids.
• 53:39
  We go to the fish camps, you know, and uh,
• 53:41
  I love you knew the hushbabbies is good. When they
• 53:43
  have a limit on the dimming basket you can have that.
• 53:46
  That was like, oh we found in for tre even
• 53:49
  sign as one basket per table more fish. I mean
• 53:53
  that might be the sole reason long John silverst I like,
• 53:57
  I like putting cocktail sauce on my hushpup. You get
• 54:00
  that sweet and tangy.
• 54:02
  Speaker 3: Yeah, yeah, I'm pretty much do cocktail. Yeah, horse radig tar,
• 54:07
  nothing dark. I don't eat mayonnaise on my fish.
• 54:13
  Speaker 4: Not a complete sin, but it's not.
• 54:14
  Speaker 3: My favorite.
• 54:16
  Speaker 5: Cocktail is far spirit of and it's.
• 54:19
  Speaker 4: Gotta be hot, like you know, you should be running
• 54:20
  when you eat cocktail.
• 54:21
  Speaker 5: Yeah, a little too much black pepper, a little too
• 54:23
  much horse radish.
• 54:24
  Speaker 4: Oh yeah, just touch that.
• 54:27
  Speaker 3: Well, what's okay, let's take work out of the picture.
• 54:30
  Work is barbecue. What's what's your favorite dining experience in
• 54:33
  Charleston that you had since you lived here? Mm hm,
• 54:36
  A couple. You don't have to tell me your favorite,
• 54:38
  just the last one you can remember.
• 54:43
  Speaker 7: Kind of our good My wife and I are go
• 54:45
  to if we're having a day night we're going out,
• 54:47
  it's gonna be the ordinary. Nice service is awesome. It's
• 54:51
  it's seafood, which we It's not what we do a
• 54:54
  lot of. Yeah, it's what I personally, it's my passion
• 54:57
  as a from growing up. But so I love to
• 55:00
  see really awesome seafood. So we'll go to We'll go
• 55:03
  to the ordinary. We'll go to one six seven. Yeah,
• 55:06
  we usually tend to like restaurant hop, so we'll we'll
• 55:09
  sit at the bar, get a cocktail or two and
• 55:13
  a couple and then and then we walk around and
• 55:16
  being being into the industry, like we have a couple
• 55:19
  of people that can like get us in and hook
• 55:20
  us up a little bit, which is kind of nice cool.
• 55:22
  Speaker 5: We don't take that for granted. But we've got a
• 55:24
  lot of really good options.
• 55:25
  Speaker 7: But I learned, uh Sunday night that all those options
• 55:29
  are now very expensive.
• 55:32
  Speaker 3: Yeah, yeah they are when you left, uh supper club?
• 55:35
  Where'd y'all go? The other night? After that?
• 55:38
  Speaker 10: Uh?
• 55:38
  Speaker 4: So we went to the Kent q U I n
• 55:41
  t e the quint quintin we you like it. It
• 55:46
  was fun.
• 55:47
  Speaker 7: We had really great wine selection that had some really
• 55:50
  really awesome the tartar sauce, I mean the cocktail sauce
• 55:54
  there is banging. We got a little like sampler of
• 55:59
  shrimp and oysters and spicy crab.
• 56:01
  Speaker 4: Dip and I not have you done Stella? I love
• 56:04
  Stella's like that charred octap if you just want some
• 56:08
  little small plates and just like this.
• 56:10
  Speaker 7: It's always super hot in there. But I feel like
• 56:13
  it's like fitting with the Greek Greek and I love
• 56:17
  the old black and white movies that they always have
• 56:18
  playing in the back. That was actually where my my
• 56:22
  wife met my parents for the first time. Really, so
• 56:25
  a little bit of a traumatic experience, but we still
• 56:28
  love it.
• 56:28
  Speaker 4: I love that that joint. Like, I'm not a big
• 56:30
  you can ask my wife like, I'm a very much
• 56:32
  a I'm a sit down. I order what I want.
• 56:34
  I want to eat my food. I don't want to
• 56:36
  share your food. I don't want I don't want to
• 56:38
  taste a little of this and that. So now unless
• 56:40
  I go to somewhere like Stella, where it's a small
• 56:42
  plate and that's the deal, and then that's a whole
• 56:44
  different thing. But like Stella is like one of the
• 56:46
  few places where I'm like, yeah, let's go, let's go
• 56:49
  get like seven plates of random ship and just get away,
• 56:52
  invite you to an appetizing food. My live as and
• 56:57
  she's like, so you want someone that I'm like no,
• 56:58
  she goes, I like, try, you can have a bite
• 57:00
  of it.
• 57:00
  Speaker 5: But we eat a meal together. I'm gonna reach over
• 57:04
  and I'm gonna make icon.
• 57:05
  Speaker 4: You'll get hit just like three to five Happy Hour.
• 57:10
  Speaker 3: I don't.
• 57:11
  Speaker 4: I've never I don't. I'm not there and you should.
• 57:14
  I should. I'm poor just to try anything to save money. Welcome,
• 57:21
  we love Martin, though oh my god, you're just okay.
• 57:24
  I will say this and this is unsolicitous. Everything is
• 57:27
  good on me. But uh, just the atmosphere the place
• 57:31
  is very much it's relaxed, like I can pull in
• 57:33
  there and yeah, I could walk up to the bar,
• 57:37
  like I don't feel I don't feel cloister. I don't know,
• 57:40
  you feel relaxed.
• 57:41
  Speaker 3: Even though this kids like that doesn't bother. Even if
• 57:44
  you don't have the kid that night and there's kids around,
• 57:47
  doesn't matter.
• 57:47
  Speaker 5: Yeah, that's mostly because I'm in the background, like yelling
• 57:50
  and scolding.
• 57:51
  Speaker 4: And one thing is I can't say is like I
• 57:53
  can't understand why people eat inside, like it has to
• 57:56
  be just never eat Only Yankees eat inside.
• 57:58
  Speaker 5: Probably because they don't want to be around us.
• 58:01
  Speaker 4: Like I've never ever I've walked inside one time to
• 58:03
  ask somebody something, but like I got in there and
• 58:05
  I was like, there'repleting in here, don't you know there's
• 58:07
  a porch.
• 58:08
  Speaker 7: Well for the most part, like we're very like it's
• 58:11
  either my dining rooms full and we're empty outside, or
• 58:14
  everybody's outside and we're empty inside.
• 58:16
  Speaker 4: I don't care because of the weather, but we have
• 58:18
  some people.
• 58:19
  Speaker 5: We build a little bar inside.
• 58:20
  Speaker 7: The first summer or first winter, we were open, thinking
• 58:22
  people would want to go inside now, and they were like, no,
• 58:24
  we'd rather just be in like a starter jacket, and
• 58:29
  I'd rather be cold.
• 58:30
  Speaker 5: And I can guarantee you you go there.
• 58:33
  Speaker 6: Any time that place is open, you got an eighty
• 58:35
  five percent chance of one of us being.
• 58:41
  Speaker 3: You're going to see someone you know.
• 58:42
  Speaker 4: Yeah, well, I will say this, like my daughter just
• 58:45
  started preschool, so like I actually have a life again,
• 58:48
  which is weird, but yeah, I'll be there a lot more.
• 58:52
  She's too so it's two year old.
• 58:55
  Speaker 3: It it's too easy to pull them there with your boat.
• 58:56
  Speaker 4: And it's just like I almost did it today because
• 58:58
  I was coming from Wamela. I fish down there, and
• 59:01
  I went to the car wash down you know, on
• 59:04
  James Island, and I was trying to time picking her
• 59:06
  up at like three, and uh, fortunately for my wallet
• 59:11
  and my and my daughter, Uh, I got too close
• 59:14
  to time and I had to go pick her up.
• 59:15
  But my backup plan was to pull into Martins and
• 59:17
  have a beer and maybe a catfish sandwich. I don't know,
• 59:20
  you to see how things play out.
• 59:21
  Speaker 7: Yeah, so'd be really designed the outdoor area to kind
• 59:24
  of match. Uh, would be very similar to one of
• 59:28
  our our big downtown Nashville store has a big beer garden.
• 59:32
  Speaker 4: It's so much fun. Yeah, I've been there. It's amazing.
• 59:34
  Speaker 3: But also three stories.
• 59:36
  Speaker 5: Yeah, it's big.
• 59:37
  Speaker 7: But being a part of the building process of this restaurant,
• 59:41
  you know, growing up where I grew up, we had
• 59:43
  a lot of dog bars that would be you know,
• 59:46
  they'd be all plastic down the outside in the wintertime.
• 59:48
  Speaker 4: And everyone just kind of hunk her down and it'd be.
• 59:51
  Speaker 7: A little too cold for like what you would normally
• 59:53
  want to do, but it was that was being there
• 59:55
  by the water and being there with with your friends
• 59:57
  was what you wanted to do. So kind of granted
• 1:00:01
  we're looking out onto parking lot and Falling Road, but
• 1:00:03
  I wanted to. I wanted to kind of dog barbide.
• 1:00:06
  Speaker 4: I like that, And I like the classic wrestling wrestling,
• 1:00:11
  all the wrestling clips.
• 1:00:12
  Speaker 3: It's so amazingly random.
• 1:00:14
  Speaker 4: Yeah, I love the best.
• 1:00:15
  Speaker 5: That was about fifty magazines worth of clipping.
• 1:00:18
  Speaker 7: I'm sure a lot of magazine you get them off
• 1:00:21
  of eBay, Amazon, whatever, but you order them like ten
• 1:00:25
  at a time. Well, also what I love about it's
• 1:00:27
  either country or heavy metals the music and sometimes together.
• 1:00:32
  Speaker 4: Yeah, which is perfectly acceptable to me.
• 1:00:34
  Speaker 3: No, I know you're gonna have iron Maid and then
• 1:00:36
  Clip Black.
• 1:00:37
  Speaker 4: Yeah, it's like he climbed into my Spotify mix, like yeah,
• 1:00:40
  death Metals straight into you know.
• 1:00:42
  Speaker 3: Yeah, you know it wasn't jack Ingram too, which I
• 1:00:47
  grew up home back into Texas a lot of that. Yeah.
• 1:00:50
  But we're saying is thanks for the music that you
• 1:00:52
  play there.
• 1:00:52
  Speaker 4: Yeah, and thanks for the restaurants. It's it's hard to
• 1:00:56
  say in Charleston because Charleston, as you've alluded to, and
• 1:00:59
  the million staurants we've all listed on here already, people
• 1:01:03
  don't have options. Yeah, they there are a lot of options.
• 1:01:05
  Do we have to go to Martins?
• 1:01:07
  Speaker 7: And we are very grateful for everyone that comes in
• 1:01:09
  because there's a lot of great barbecue in town, a
• 1:01:11
  lot of guys who've been doing their whole lives and
• 1:01:13
  have a lot of time and energy and money invested
• 1:01:15
  into it. But you know, I think there's there's a
• 1:01:19
  place for all of us. And the barbecue community is
• 1:01:21
  very interesting in that, while we are competitive with each
• 1:01:24
  other from a you know.
• 1:01:25
  Speaker 4: Every dollars a dollar, yeah and all that. Yeah, but
• 1:01:29
  we come.
• 1:01:29
  Speaker 7: Together really strong when we need to and when there's
• 1:01:31
  a need and when there's something in the community that
• 1:01:34
  needs some help, like we are, we'll band together and
• 1:01:37
  and support each other.
• 1:01:38
  Speaker 4: And I love that.
• 1:01:40
  Speaker 3: I think definitely have the barbecue family going on.
• 1:01:43
  Speaker 4: I think you're a fine addition to our restaurant with
• 1:01:45
  I appreciate that. And like anytime, yeah, anytime you're in
• 1:01:48
  the top, like the top choice. When me and my
• 1:01:50
  wife are on the James Island, like we're rolling through, like,
• 1:01:53
  oh yeah, we scraped some dinner real quick, I'm like,
• 1:01:55
  Martin's is rut there, We're going to Martins.
• 1:01:57
  Speaker 3: It is the best pork sandwich in town. I think
• 1:02:00
  it's definitely a unique flavor to it, probably because you're doing.
• 1:02:03
  Speaker 5: The what would you say, is the mill you of
• 1:02:05
  the of Martins is certain.
• 1:02:08
  Speaker 4: Their million there. You don't know what that word their million,
• 1:02:12
  Ronnie Scotts would be, Lewis would be.
• 1:02:16
  Speaker 5: It's like a genre.
• 1:02:17
  Speaker 4: No, it's a it's a group of it's a group
• 1:02:19
  of lack of individuals. So it's a it's it's your gang. No,
• 1:02:25
  it's your community. It's like, no, you gotta miss the
• 1:02:29
  whole thing. I mean, technically, yeah, if you were in
• 1:02:33
  a cult, your million would be your fellow cult members.
• 1:02:35
  But that's not how that word is really meant to be.
• 1:02:38
  It's like your peers. It's a fancy French word for peers.
• 1:02:42
  Let's put it that way. I don't know, it's how
• 1:02:44
  it goes. That's basically what it means.
• 1:02:48
  Speaker 3: You have no idea. Hey, let's let's close this thing.
• 1:02:52
  Speaker 4: It's a good segment.
• 1:02:53
  Speaker 3: Love it.
• 1:02:54
  Speaker 4: Let's you stop now.
• 1:02:57
  Speaker 3: If you all are in town though, no matter if
• 1:02:59
  you're downtown or wherever. Come across the bridge not far
• 1:03:03
  to James Allen, that Connector.
• 1:03:04
  Speaker 4: Is a nice drive if you're downtown. Beautiful view.
• 1:03:09
  Speaker 5: If I can get out of there before the song
• 1:03:10
  goes down. Hey, James Allan Connector.
• 1:03:12
  Speaker 4: Is the best view as you're driving of anything downtown,
• 1:03:15
  the Mars towards Charleston.
• 1:03:17
  Speaker 3: I love it.
• 1:03:17
  Speaker 5: Go across the Connector, take a left, follow your nose.
• 1:03:20
  Speaker 4: There you go back there, sir.
• 1:03:22
  Speaker 3: Thanks thanks Chase, but thanks for having mere man autographs.
• 1:03:26
  People are right over there for the autographs. Thank you.
• 1:03:36
  There you go.
• 1:03:45
  Speaker 5: You too, No, no, no, man, said I could, I
• 1:03:48
  can tell.
• 1:03:49
  Speaker 3: Your boys.
• 1:03:57
  Speaker 11: You three man?
• 1:04:03
  Speaker 12: Why damn?
• 1:04:14
  Speaker 3: Remember when James Newman came to the house when we
• 1:04:19
  all lived together, goes Maam, I forget who he was
• 1:04:21
  seen at Charleston Music Hall. It's like the Mandolin Orange.
• 1:04:26
  They were so good.
• 1:04:27
  Speaker 4: They are really good.
• 1:04:28
  Speaker 3: They are good, and there they're playing Ashville An they're
• 1:04:30
  called Watchhouse, but they were from that area? Are they? Wait?
• 1:04:34
  Speaker 4: Really they renamed their band. I didn't know that.
• 1:04:37
  Speaker 3: I guess I didn't want to be named after a
• 1:04:38
  mandolin or an orange.
• 1:04:41
  Speaker 5: Well, that's just racist.
• 1:04:42
  Speaker 3: It is super racist, super racist.
• 1:04:46
  Speaker 4: Rangers. Uh, it's called getting baseball scores over here from
• 1:04:50
  the deck.
• 1:04:51
  Speaker 3: Just saying Doug who won Douglas ten minutes ahead of
• 1:04:54
  you on that bend.
• 1:04:55
  Speaker 4: Oh have you seen the Pete Rose documentary on SBO?
• 1:04:59
  I haven't, Charliehistle, Yeah.
• 1:05:01
  Speaker 3: Very episodes.
• 1:05:02
  Speaker 4: Maybe maybe I did finish it. I don't know. I
• 1:05:04
  ain't finished it. It's it's it's good man. It's complicated
• 1:05:09
  because I mean, he's kind of an asshole, But at
• 1:05:10
  the same time, it's like that's not a reason not
• 1:05:12
  to let a man into the A lot of those
• 1:05:13
  guys in there assholes, you know.
• 1:05:15
  Speaker 3: Like, man, they need to like Michael Jordan's I kind
• 1:05:20
  of I kind of follow Pete Rose kind of like
• 1:05:23
  through different stages of his life because he looks different
• 1:05:25
  every five years, kind of like Elvis every time. I seventies. Elvis,
• 1:05:30
  you got your seventies. Pete Rose, you get your eighties out.
• 1:05:33
  Speaker 4: In that picture of him sliding face first.
• 1:05:35
  Speaker 3: In the air, I can ever think of. Yeah, so
• 1:05:38
  there's a bronze sculpture that showed a few times in
• 1:05:40
  that sculpture that in that him. The sculptures so cool
• 1:05:44
  because he's somehow inverted like in Top Gun.
• 1:05:47
  Speaker 4: You know I was inverted.
• 1:05:50
  Speaker 3: But uh but yeah, so uh yeah, that's a great documentary.
• 1:05:55
  Speaker 4: Yeah if you like old baseball, and I don't. I'm
• 1:05:58
  not even a baseball guy, but I enjoyed.
• 1:06:00
  Speaker 3: A good documentary, doesn't matter what it's about, whether you
• 1:06:02
  are into it or not.
• 1:06:03
  Speaker 4: On HBO called Charlie Hustle, Yeah, it's good. The one
• 1:06:09
  about the guys.
• 1:06:10
  Speaker 6: Uh, they were smuggling cocaine and they had to lander
• 1:06:13
  their money, so they bought racehorses.
• 1:06:15
  Speaker 4: I haven't seen them.
• 1:06:16
  Speaker 3: What is that? Let the people have it?
• 1:06:18
  Speaker 6: What is it?
• 1:06:19
  Speaker 4: Think it's called I don't know, I can't remember.
• 1:06:24
  Speaker 5: I want to say cocaine cowboys, but that's already a
• 1:06:27
  different Yeah.
• 1:06:28
  Speaker 4: And now they had race boats, like they were racing
• 1:06:32
  racing boats. I remember that one.
• 1:06:35
  Speaker 3: Well, this this segment, we're going to talk about whatever.
• 1:06:38
  I got a couple of ideas, but we're also gonna
• 1:06:40
  call a listener. I don't think he's a listener anymore.
• 1:06:44
  Speaker 4: I mean, if he was, he listened at one point
• 1:06:46
  I didn't realize we were on and going.
• 1:06:48
  Speaker 3: Well, we put a call out to the airways one
• 1:06:54
  of the last couple of shows that if you are
• 1:06:56
  the one that gave us the one star rating, that
• 1:06:59
  guy on the podcast, which I think there's two. Now
• 1:07:03
  there's a couple.
• 1:07:04
  Speaker 4: I'm sure. I think we just started a trend. Now
• 1:07:05
  everybody wants to give us one.
• 1:07:07
  Speaker 3: Are we calling him? Yeah, we're calling him up. Well,
• 1:07:10
  so I said, reach out to him. So he emailed me.
• 1:07:13
  What his name is, Richard heisen Glaiser. No, it's not
• 1:07:18
  from Indie and Indiana somewhere maybe. Yeah, I think he's
• 1:07:21
  putting in contact.
• 1:07:22
  Speaker 4: With Mike Gleisner or a lot of Germans up there
• 1:07:28
  in that part of the world.
• 1:07:30
  Speaker 5: Let's not get racist again.
• 1:07:33
  Speaker 4: I don't call that racist.
• 1:07:35
  Speaker 3: I mean that's a nationalist.
• 1:07:36
  Speaker 4: Yeah, maybe a nationalist that you give me on that
• 1:07:39
  one think?
• 1:07:40
  Speaker 3: Oh, heisen Glaiser. So should we just go ahead and
• 1:07:43
  do it and call him?
• 1:07:44
  Speaker 4: Yeah, yeah, let's get this everywhere. Let's see what he
• 1:07:47
  didn't like one star. I'm gonna it's like an old phone.
• 1:07:59
  Speaker 5: Okay, help click hello.
• 1:08:02
  Speaker 3: Hello, Hey Richard, Hey guy, Hey buddy, it's it's the
• 1:08:05
  barely live guys. How are you man?
• 1:08:07
  Speaker 4: Old barely live guys, Doug, This is the barely live
• 1:08:12
  guys calling.
• 1:08:13
  Speaker 3: Me on my phone my home. Yeah you believe that.
• 1:08:15
  Speaker 4: I can't believe it. Has sat down with a pop,
• 1:08:17
  gonna watch the game on the TV, and just you know,
• 1:08:20
  here we are talking to the barely live guys. How
• 1:08:22
  are you doing well?
• 1:08:23
  Speaker 3: Richard? Thanks for joining us. Uh, you know we've talked
• 1:08:26
  about this one star review for about a year now
• 1:08:29
  probably yeah.
• 1:08:30
  Speaker 4: Yeah, well it's a little over a year and a
• 1:08:33
  half ago. I believe it was the scrow Talks episode
• 1:08:37
  that I was listening to.
• 1:08:39
  Speaker 3: I'm not really you know.
• 1:08:42
  Speaker 4: I was with you guys through a lot of the
• 1:08:44
  early days, which you know, we're rough, you know, just
• 1:08:47
  giving you some credit here. You were new at the
• 1:08:49
  game and all of that at the game. But honestly,
• 1:08:52
  the the Scrow Talks, the Scrow Talks really turned me off. Richard.
• 1:08:56
  Speaker 6: I want to take the responsibility for that. That went
• 1:08:58
  off through and I'm sorry it went a bit off
• 1:09:01
  the rails.
• 1:09:02
  Speaker 3: Doug. That wasn't your house, Yeah it was right now.
• 1:09:05
  I want you to know, Richard, we're not trying to
• 1:09:07
  win you back through this conversation. Well you're not going
• 1:09:10
  We're not okay, So we're not gonna sit here. Wha. Yeah,
• 1:09:13
  we're not going to contest for your love and your feelings.
• 1:09:15
  But I might, I might.
• 1:09:18
  Speaker 4: Yeah.
• 1:09:18
  Speaker 3: Sorry, So so it was. It was the Scrow Talks
• 1:09:22
  episode at Doug's house.
• 1:09:23
  Speaker 4: It was the Scrow Talks episode, to be fair. However,
• 1:09:26
  I did continue to listen, and I've listened to some
• 1:09:29
  of your newer episodes, and I.
• 1:09:30
  Speaker 3: Will say there's a lot you're still listening here.
• 1:09:32
  Speaker 4: There's a lot of less there's a lot less scrotum involved,
• 1:09:34
  which is which is a plus. I gotta give you
• 1:09:36
  credit where credit is due, of course.
• 1:09:38
  Speaker 3: Uh.
• 1:09:39
  Speaker 4: But however, you know, as someone who's new to the
• 1:09:44
  the fly fishing world, and it's someone who's new.
• 1:09:48
  Speaker 1: Uh.
• 1:09:48
  Speaker 4: You know, I really I'm a big fan of Tom Rosenbauer.
• 1:09:51
  You know, the way he does his podcast and the
• 1:09:54
  April Bokey podcast and and they're very positive and they're
• 1:09:59
  very in full normative, and they really give you a
• 1:10:01
  lot of information that you can take away and you
• 1:10:04
  can put into application. Really with you guys, I I
• 1:10:06
  you know, well, I don't know what I get from
• 1:10:09
  listening to you podcast is a transaction. I don't know,
• 1:10:12
  giving my time I should get something in return.
• 1:10:15
  Speaker 3: I don't know if it was a slip on your
• 1:10:17
  slip up on your part, but you you said on
• 1:10:19
  the email that you fell upon our podcast and that's
• 1:10:23
  what made you start fly fishing.
• 1:10:24
  Speaker 4: Well, initially it did, because you guys do make it.
• 1:10:27
  Speaker 3: Sound really fun one star. But you love fly fishing
• 1:10:31
  now and you found it because of our podcast.
• 1:10:33
  Speaker 4: Well, but I'm not rating my love of fly fishing, Paul,
• 1:10:36
  I'm rating my love of your your podcast, Okay, And
• 1:10:40
  and your podcast did it did open that door up
• 1:10:42
  for me. However, it's done nothing since you know, I
• 1:10:46
  feel like, you know, since I've opened that door, I've
• 1:10:48
  kind of been left in the dark.
• 1:10:50
  Speaker 3: As it as it were, you haven't learned anything from
• 1:10:54
  We're not here to teach you though, Well we're here,
• 1:10:58
  we're here to broad I should teach though.
• 1:11:01
  Speaker 4: I mean there should be a point where you provide
• 1:11:03
  something in return for your listeners.
• 1:11:05
  Speaker 3: I mean obviously, Well, we have had episodes where we
• 1:11:08
  have a camp counselor that teaches Michael how to tie
• 1:11:11
  f lies and he's telling you over the podcast how
• 1:11:14
  to tie flyes. Is that not something that enriches I don't.
• 1:11:17
  Speaker 4: I don't know if you know how fly tying works,
• 1:11:19
  but it's more of a visual thing. Are you a
• 1:11:22
  fly tire, Richard? I have not have not opened that
• 1:11:26
  door yet. Okay, a lot of door opening.
• 1:11:29
  Speaker 5: But it sounds like you have a lot to say
• 1:11:31
  about time, you know.
• 1:11:32
  Speaker 4: I I do have a lot to say about fly
• 1:11:35
  time because I think it's something I'd be interesting and
• 1:11:36
  if only a certain podcasts would teach me how to
• 1:11:40
  do it. Well, we've tried, yeah, but you're going to
• 1:11:42
  need to do some video.
• 1:11:43
  Speaker 3: We've also tried to explain how scrow talks works.
• 1:11:46
  Speaker 4: Well, the Scrow talks. I think we're all very clear
• 1:11:48
  on how scrow talks works. Uh, that episode actually was
• 1:11:52
  very instructional, Richard.
• 1:11:54
  Speaker 5: We said, don't try this out.
• 1:11:56
  Speaker 4: We did it was one of the first ye you
• 1:11:58
  did it in your kitchen.
• 1:11:59
  Speaker 5: Doug, And well, I didn't do anything. We also, I
• 1:12:02
  just described it.
• 1:12:04
  Speaker 3: We also like to say maybe if you would have
• 1:12:05
  been there, you would have had more fun and enjoyed it.
• 1:12:08
  Speaker 4: That's that's true. I do feel like your entire how
• 1:12:13
  we say, uh mill you No, that's that's not the
• 1:12:17
  word at all. Done too. Like your whole motif, It
• 1:12:21
  isn't m word. Your whole motif is very much an
• 1:12:24
  inside joke, you know, like should have been there? That's
• 1:12:28
  kind like your deal that I think I said that
• 1:12:30
  in the one star review.
• 1:12:32
  Speaker 3: Well, let's get into the kind of your fishing. Where
• 1:12:34
  do you what kind of waters do you fish? What
• 1:12:36
  do you like to fish for?
• 1:12:37
  Speaker 4: Well, of course, you know, being here in Indiana, uh,
• 1:12:40
  we were a lot of warm water species, a lot
• 1:12:42
  of the bass and uh you know muskies and the things. Uh,
• 1:12:46
  the old Wabash River and you know, the old typical
• 1:12:49
  neo and all those things.
• 1:12:51
  Speaker 5: That's the Hoosier state, right, Oh, yeah, we're Hoosiers.
• 1:12:54
  Speaker 3: You ever get up to the Great Lakes and.
• 1:12:56
  Speaker 4: Yeah, ah at the time, Richard, what is you gotta
• 1:12:58
  watch yourself around Gary though a lot of guns and
• 1:13:01
  Gary Gary, Indiana, Indiana is a very very rough town. However,
• 1:13:07
  we do bounce over into and I do mean bounce
• 1:13:09
  because I don't know if you've ever driven through Ohio,
• 1:13:11
  but it's a lot of bouncing. We'll go over and
• 1:13:14
  fish the eerie, you know, for the steel heads and
• 1:13:16
  uh you know, yeah, a lot, a lot of a
• 1:13:18
  lot of fishing options in the old Hoosier State for
• 1:13:21
  the three months of the year that it's not frozen.
• 1:13:23
  It's it's really nice. You know, it's really nice.
• 1:13:25
  Speaker 5: It sounds like are you a basketball fan?
• 1:13:28
  Speaker 4: Oh yeah, oh yeah, oh yeah yeah, basketball all day. Well,
• 1:13:34
  you know, I won't lie. I tried. The tin car
• 1:13:39
  wasn't to my liking. You know, very hard, very hard
• 1:13:41
  to pop a bass bag on a ten car. It's
• 1:13:43
  just a lot of jerk into your rock around and
• 1:13:46
  you know, it just doesn't it doesn't have the same
• 1:13:49
  kind of uh uh zen that you see from the
• 1:13:53
  patagon ads.
• 1:13:55
  Speaker 3: You know, this phone calls a great connection.
• 1:13:57
  Speaker 4: By the way, Yeah, this is really clear. You really
• 1:14:00
  strong here after Indiana really hooked up.
• 1:14:03
  Speaker 5: Right now, so I thought there'd be a lot more
• 1:14:05
  hate on this.
• 1:14:07
  Speaker 4: There's nothing angry about a one star review. No, I mean,
• 1:14:10
  what do we have to get a four star review
• 1:14:13
  be better? I don't know.
• 1:14:16
  Speaker 3: With that in mind, what is your favorite podcast?
• 1:14:18
  Speaker 4: Well, I think we are listen to the first one.
• 1:14:20
  Of course. The number one podcast of all time podcasts
• 1:14:23
  if you just do a quick Google search, is Tom Rosenbauer.
• 1:14:27
  Speaker 3: And you know he's been a guest on our podcast
• 1:14:29
  before he has seen that episode. Yeah, it's like episode
• 1:14:33
  seven maybe, Okay, I'm not Yeah, and we're one of
• 1:14:39
  his favorites.
• 1:14:40
  Speaker 4: So yeah, you know, well, but I mean, you know,
• 1:14:42
  I guess he's got to take a break from being
• 1:14:44
  the best occasionally to listen to the list. But you know, hey, uh,
• 1:14:48
  everybody has their guilty pleasure. Yeah. So uh the other
• 1:14:52
  one I really like. The other one I really like
• 1:14:55
  is is out of Florida. I don't know if you
• 1:14:56
  know these guys, but they they're out of the Space Coast.
• 1:15:00
  Speaker 3: Uh.
• 1:15:00
  Speaker 4: It's the Trailer Park or Taylor Park. Taylor Park is.
• 1:15:03
  Speaker 3: Yeah, Taylor Park.
• 1:15:04
  Speaker 4: Yeah, Taylor Trash, Taylor Trash, trailer trash, Yeah.
• 1:15:07
  Speaker 3: Together, you know those guys they get a little hot,
• 1:15:11
  they get a little hot and bothered.
• 1:15:14
  Speaker 4: But once again, very informative.
• 1:15:17
  Speaker 3: They are very trash everyone.
• 1:15:20
  Speaker 4: Yeah, they're very informative though, and they're very detailed about
• 1:15:23
  their trashing and Richie it says it right there on
• 1:15:30
  their stickers.
• 1:15:30
  Speaker 5: Are you going to visit the low country?
• 1:15:32
  Speaker 4: Come down here and.
• 1:15:33
  Speaker 3: See some of this? You know?
• 1:15:34
  Speaker 4: I would, However, I have a severe aversion to Yeah,
• 1:15:40
  it's it's not a hard flight at all. Indianapolis Charleston,
• 1:15:44
  very cheap flight, very easy. Yeah, I think it's daily,
• 1:15:47
  Like I think I could get that like a taxi.
• 1:15:49
  Speaker 3: Uh.
• 1:15:49
  Speaker 4: The problem is every time I get in and every
• 1:15:53
  time I get into the temperatures above, say like seventy five,
• 1:15:56
  it just.
• 1:15:57
  Speaker 3: Doesn't work out well for me.
• 1:15:58
  Speaker 4: Have you ever been to Muncie Monthsy, No, we don't
• 1:16:03
  go to monthsI. You know, like mons, I don't know that.
• 1:16:07
  We need to explain. I heard the walleye fishing and
• 1:16:09
  months is off the chart. Well, I'm I'm strictly if
• 1:16:13
  I heard. It's very hard to off the hook.
• 1:16:15
  Speaker 3: If you know you can, you can do a sinker
• 1:16:17
  like ninety feet down.
• 1:16:18
  Speaker 4: Yeah, but is that really fly fishing?
• 1:16:20
  Speaker 3: It's deep water Walleye.
• 1:16:22
  Speaker 4: That doesn't seem like fly fishing. It seems like it
• 1:16:24
  seems like dredging, which we've only been doing. And I
• 1:16:28
  listened to Andy Mill and he does not approve of
• 1:16:30
  dressing of dredging.
• 1:16:32
  Speaker 3: We just talked to one of the Mills a little
• 1:16:33
  bit ago.
• 1:16:34
  Speaker 4: Well aren't you just the famous fight.
• 1:16:35
  Speaker 3: I'm just trying to say that we're maybe you should start,
• 1:16:39
  maybe you should turn this one star around and there.
• 1:16:42
  Speaker 4: But you know, now having a conversation with you, I
• 1:16:44
  really feel like I better understand you.
• 1:16:46
  Speaker 3: We understand you better.
• 1:16:47
  Speaker 4: I feel like we we would hang out and we
• 1:16:49
  would have a good time to maybe but I mean well,
• 1:16:52
  I mean I'm sure we would. Of course we would
• 1:16:54
  because each other. But you know, so you know, I
• 1:16:58
  may I may have to go back and freaking yeah, well,
• 1:17:01
  no the one star stance. I'm gonna leave the star.
• 1:17:04
  I'm gonna leave the star.
• 1:17:05
  Speaker 3: Where it is.
• 1:17:06
  Speaker 5: Maybe off the podcast.
• 1:17:07
  Speaker 6: I'll give you a call and say something really silly like,
• 1:17:10
  hey what if I a thousand dollars fourth star?
• 1:17:14
  Speaker 3: Yeah?
• 1:17:15
  Speaker 4: Yeah, I am open to offers. I mean, you guys
• 1:17:18
  have some pretty high powered sponsors. I'm sure you have
• 1:17:20
  some gear laying around. Something we could work out.
• 1:17:23
  Speaker 3: But old heisen Glaiser.
• 1:17:26
  Speaker 4: German German name is it heisen Glaisner. It's hard to
• 1:17:34
  say in the traditional German.
• 1:17:35
  Speaker 3: So thanks, buddy, appreciate it, Appreciate the call.
• 1:17:42
  Speaker 4: I was just talking to Mike with like a hangover
• 1:17:44
  or something back now, Buddy, Yeah, sorry, there was a line, man,
• 1:17:48
  don't There are all these fly fish and nerds are
• 1:17:50
  here casting.
• 1:17:51
  Speaker 3: Rocks called Richard heisen Glaiser, the dude, the one star guy.
• 1:17:55
  Oh yeah, one star general.
• 1:17:57
  Speaker 5: By the way, I don't know who she was.
• 1:17:58
  Speaker 6: We probably should try to get her on here, but
• 1:18:01
  she was out casting all these guys.
• 1:18:03
  Speaker 4: This girl in here, she was double hulk. Which girl,
• 1:18:06
  Oh there's one right here. She's getting after it. She
• 1:18:09
  looks like she's mad at it, but she's definitely getting
• 1:18:12
  after it. I'll give her that she's got eight guys,
• 1:18:15
  eight guys man's playing in the cast. That she's still
• 1:18:18
  better than half better than them. Oh yeah, and the
• 1:18:21
  girl in shorts, yeah yeah, yeah, Well she's green. Everything
• 1:18:24
  she's saved from head to she's behind the blue top there.
• 1:18:27
  Speaker 5: She way, she's good. Paul, you gotta watch this girl. Well,
• 1:18:31
  look she's good.
• 1:18:33
  Speaker 4: She's not bad. No, she's she's a little too wide
• 1:18:36
  on her loop. She could tighten that up, though, but
• 1:18:39
  she's got the rest of the mechanics down.
• 1:18:40
  Speaker 6: Like, why don't you get down there and teach her
• 1:18:42
  how to tighten her loop because I'm married and I
• 1:18:44
  don't need that in my life.
• 1:18:46
  Speaker 4: Paul or Doug whoever said that.
• 1:18:48
  Speaker 3: Hey, I just told to come down here and tighten
• 1:18:50
  your loop.
• 1:18:51
  Speaker 4: Yeah, yeah, I'd like to stay married.
• 1:18:54
  Speaker 3: I was just tightening.
• 1:18:56
  Speaker 4: Yeah, yeah, that fly like a lead brick. Yeah, I swear, honey,
• 1:19:01
  I was just helping her talk. It was something I
• 1:19:03
  need to do. Like, I don't know how left he
• 1:19:05
  got away with all the mirrors. Do you ever see
• 1:19:06
  Lefty like given instruction to a woman. Yeah, Now, I'm
• 1:19:09
  not not like, I'm not talking bit bad about the dead.
• 1:19:12
  Speaker 3: Here, but like he would have gotten canceled, now, oh,
• 1:19:13
  he would.
• 1:19:14
  Speaker 4: Have got canceled. He get all up in them ladies,
• 1:19:16
  and they loved it, and they were finally that he
• 1:19:17
  wasn't creepy about it. It wasn't anything like that. But
• 1:19:20
  I just remember watching him. Man, if you was ever
• 1:19:22
  one who left his castle demonstrations, and you hope that left.
• 1:19:25
  He is gonna pick you out of the crowd to
• 1:19:27
  to demonstrate a cast. Unless you was a pretty blonde
• 1:19:30
  with big ditties, you was not getting pulled up on
• 1:19:32
  that stage. I mean that was not you. I haven't well, so.
• 1:19:43
  Speaker 3: Your homework.
• 1:19:44
  Speaker 4: It's the movie about the Tarpon movie.
• 1:19:47
  Speaker 3: It's more about the guys that were in it.
• 1:19:49
  Speaker 5: Yeah, he can you just go watch it?
• 1:19:52
  Speaker 3: Yeah?
• 1:19:53
  Speaker 4: He produced it. So there's a plan. The guy the
• 1:19:58
  Glades crew, we have to say, we're all watch together.
• 1:20:01
  We'ren have like a little thing and do it. I
• 1:20:03
  don't know, hold hands now that I ain't got any time.
• 1:20:06
  Speaker 3: I'll just watch it. Then I'm getting a bunch of dudes.
• 1:20:10
  You're gonna wait, hold hands with your latest crew.
• 1:20:13
  Speaker 4: Yeah, I'm a wait. We're gonna sing. We're gonna sing
• 1:20:15
  a song. We're gonna We're gonna like candles. Sounds like
• 1:20:18
  a sausage.
• 1:20:19
  Speaker 3: We was gonna do it at Luke's house, he said
• 1:20:21
  like four times already. It's Luke.
• 1:20:23
  Speaker 4: Just Luke just had like a big surgery on his
• 1:20:25
  hand and ship so he's out fly Fish and wise
• 1:20:27
  for the rest of the year. So we're gonna do
• 1:20:29
  a little thing in his house and like have like
• 1:20:30
  a screen up and walk just make him feel better. Man,
• 1:20:33
  take pictures, Yeah, we will take pictures. I'll make sure
• 1:20:35
  there's plenty of candlelight.
• 1:20:36
  Speaker 3: And I just come commentate.
• 1:20:38
  Speaker 4: You can come to the corner.
• 1:20:40
  Speaker 3: Yeah you hear me.
• 1:20:42
  Speaker 6: Yeah, you already get together and celebrate a bunch of
• 1:20:45
  very talented, drunk old men in Key West fly fishing.
• 1:20:49
  Speaker 4: Yeah, back when they were fishing with fucking steel leaders.
• 1:20:52
  And it's pretty odd. She's got she could tone up
• 1:20:57
  a few things. Uh, but feel like Mike promise. Here's
• 1:21:02
  the thing. Here's the thing. Although y'all out there that
• 1:21:04
  are not, you know, accomplished casters. Uh, you know. The
• 1:21:07
  first thing they tell you when the first thing they'll
• 1:21:11
  tell you when you learn how to cast is that
• 1:21:12
  you don't break the wrist. Well, that's true, and you shouldn't. However,
• 1:21:17
  once you get to a certain point of understanding how
• 1:21:19
  the rod works, there's advantages and when and places and
• 1:21:22
  times when you can break that wrist and then that
• 1:21:24
  thing to open a loop t stop the cast. Yeah,
• 1:21:27
  there's there's places where they call that a drift or whatever.
• 1:21:31
  And a drift is bad unless you know how to
• 1:21:33
  use it and then so it's like anything else here.
• 1:21:35
  I'm a drifter too, but I know when to drift
• 1:21:37
  and when not to drift.
• 1:21:38
  Speaker 6: Kind of like the Triple Indy that special diving back
• 1:21:41
  to school.
• 1:21:41
  Speaker 4: So it's called the wrist breaker. So yeah, so don't
• 1:21:44
  break your wrist until you know. Don't break your wrist
• 1:21:47
  till you know when to break your wrist.
• 1:21:48
  Speaker 3: That's right.
• 1:21:49
  Speaker 4: Okay, Okay, that's the rule.
• 1:21:50
  Speaker 3: Okay. So I've got a little topic that I like
• 1:21:52
  to bring up, and I'm not gonna worry about saying this.
• 1:21:57
  You know how the whole tarpe of fishery here thing
• 1:21:59
  is considered secret. It's not, but but you know how
• 1:22:02
  it kind of is.
• 1:22:03
  Speaker 4: And the fly thing is very much like zip lip,
• 1:22:06
  like people don't talk about how they do it, they
• 1:22:07
  don't talk about post it.
• 1:22:08
  Speaker 3: Yeah, blah blah blah. Well, lately I'm starting to see
• 1:22:11
  more people posting it, and I'm not gonna get on
• 1:22:13
  like post this ship. But today someone posted it was
• 1:22:18
  just a black screen of Hey, oh you guys, tarpafish
• 1:22:21
  in here, shut up, keep it secret? What you what
• 1:22:24
  the fuck?
• 1:22:24
  Speaker 11: Like?
• 1:22:25
  Speaker 3: What are you doing? Well? He's like creating even a
• 1:22:27
  more problem because he is posting about them posting. It's like,
• 1:22:31
  why don't you just send them like you're you're doing
• 1:22:34
  the same thing they're doing. You're posting that people are
• 1:22:37
  fly fishing for.
• 1:22:37
  Speaker 5: Tarping right now, big overgrown herrings.
• 1:22:40
  Speaker 4: Get well here, I've been here twenty years old. I've
• 1:22:45
  hooked to Tarpin and Charleston in my twenty years.
• 1:22:47
  Speaker 3: I've seen one of them.
• 1:22:48
  Speaker 4: You saw one of them. But the thing is like,
• 1:22:51
  it's such a very specific, very hard thing to do
• 1:22:54
  that you need to spend a lot of time on
• 1:22:55
  the water to even understand the very basis of how
• 1:22:58
  to do it. It doesn't matter minus putting up minus
• 1:23:04
  putting up exact locations and times and tide stages that
• 1:23:08
  you're fishing with with pictures that include landmarks for someone
• 1:23:11
  to find where you're at, minus that there's no way,
• 1:23:16
  like I could tell you right now, I stuck for
• 1:23:17
  tarpin this morning in Charleston, South Carolina, and I don't
• 1:23:20
  give a fuck. If you've never done it here, or
• 1:23:23
  you live here and you've never fished, you have no
• 1:23:26
  idea how to even go about trying to even look
• 1:23:28
  for what I was doing where I was doing it
• 1:23:30
  how I was doing it, because it is very different
• 1:23:33
  than how you tarp and fishing anywhere else on the planet.
• 1:23:36
  And so like my thing is, like I've never understood.
• 1:23:39
  Speaker 5: I don't even tarp is you're all talking about.
• 1:23:42
  Speaker 4: But I mean, like I never said the quiet thing,
• 1:23:44
  Like I could understand not posting pictures with landmarks and
• 1:23:47
  not saying like, oh, we fished the falling tide at
• 1:23:49
  such and such creek, you know, and we're fishing right
• 1:23:53
  here and we're drifting flies with a sinking tip or
• 1:23:56
  this type of fly.
• 1:23:56
  Speaker 11: You know.
• 1:23:57
  Speaker 4: I can understand there's certain rules. Obviously they wouldn't.
• 1:24:00
  Speaker 3: Maybe I can count on my hand though, how many
• 1:24:01
  people haven't figured out.
• 1:24:03
  Speaker 4: There's oh yet, very few. And most of those guys
• 1:24:05
  don't talk about it, but mainly just because they're not guy.
• 1:24:09
  Speaker 11: No.
• 1:24:10
  Speaker 4: And most of those guys. I ran into one of
• 1:24:12
  those guys today. I was I ran into Colt at
• 1:24:14
  the dock and uh down at Cherry Point. He was
• 1:24:17
  coming in with clients and I was finishing my day
• 1:24:19
  and we were talking and that's a dude who sticks
• 1:24:21
  a lot of tarping on the fly. Yeah, well he
• 1:24:24
  had sharp charter this morning. But yeah, other than trying
• 1:24:27
  to make money. Yeah, he does go, but he doesn't.
• 1:24:30
  He's not an online persona guy like he does. That's
• 1:24:33
  not his bag, so he's not posting about it. But
• 1:24:35
  that guy sticks double digits every year on fly in
• 1:24:39
  South Carolina. But once again, even me knowing Colt, knowing
• 1:24:42
  the general area he fishes, knowing the general way that
• 1:24:45
  he fishes them, I still don't know exactly how Colt
• 1:24:49
  does it or where he does.
• 1:24:50
  Speaker 8: Like, I can't.
• 1:24:51
  Speaker 4: I couldn't take you out there right now, today and
• 1:24:53
  or tomorrow and be like, all right, we're gonna go
• 1:24:54
  fish where Colt fishes and I'm gonna fish them. Just no,
• 1:24:56
  I can't because I don't know. I don't know what
• 1:24:58
  he does and he even if I did, I still
• 1:25:01
  wouldn't do it right. Probably like it's very it's it takes.
• 1:25:04
  It's not that it's hard. It is hard, but it's
• 1:25:07
  only hard in the sense that you need a lot
• 1:25:08
  of time to spend on the water to figure this
• 1:25:11
  fish move so much, and they only come and they
• 1:25:15
  come in and they come out, and they'll disappear for
• 1:25:17
  days at a time. And then you know, and these
• 1:25:19
  guys and guys like Colton know that you know, these
• 1:25:21
  tides and these type of winds, like they'll be over here.
• 1:25:23
  They like it over here. The bay gets pushed over here,
• 1:25:25
  Like I mean, he knows all that stuff because he
• 1:25:27
  spends every day on the water and he knows it.
• 1:25:29
  But like it's such a very finicky fishery that it's
• 1:25:33
  just funny to me that guys think that there's like, uh,
• 1:25:35
  like that you're gonna give it away, Like you couldn't
• 1:25:38
  give it away. I know what you're saying.
• 1:25:41
  Speaker 3: I frustrated and think about it.
• 1:25:42
  Speaker 4: To me is the whole Yeah, I mean I can
• 1:25:46
  understand not wanting a bunch of guys out there fucking
• 1:25:48
  up your fishing. But like I said, if unless you
• 1:25:52
  tell him where you're at and what time and tide
• 1:25:54
  and all that kind of ship Like you can even
• 1:25:56
  tell him where you're at, but if you don't tell
• 1:25:57
  him what tiede you're fishing, they ain't gonna get it. Yeah,
• 1:26:01
  because those fish are very tied to specific and most
• 1:26:03
  of the areas that we fishing. Yeah, And it's just
• 1:26:05
  funny to me. It's you know, I think you're more
• 1:26:10
  danger of somebody seeing you out there jump one in
• 1:26:12
  a specific area, because then that guy knows exactly when
• 1:26:15
  and where you were when that fish went air born,
• 1:26:17
  and that that you know, but that's not you know,
• 1:26:19
  whatever one guy sees you, it is what it is.
• 1:26:22
  And I've seen that happen where the next day I've
• 1:26:24
  gone back out there and that guy right there. For sure.
• 1:26:27
  The one time we went out there and I hooked
• 1:26:29
  one and the guy came out, and I came out
• 1:26:31
  the next day and the same guy was like the
• 1:26:32
  guy that saw me hook that fish was there and
• 1:26:35
  had like bait on bobbers in every direction. It's just
• 1:26:38
  like he had staked out in the middle of where
• 1:26:39
  I'd hooked that fish and just like sent mullet and everywhere.
• 1:26:42
  I was like, you son of a bitch. If he
• 1:26:44
  was gonna come back, at least come back with a
• 1:26:45
  fly rod.
• 1:26:46
  Speaker 5: Wait, this would be the right time.
• 1:26:48
  Speaker 3: Here.
• 1:26:48
  Speaker 4: Oh, it's it's on. Yeah, it's there here, Yeah, I
• 1:26:51
  mean there, And like I said, I'll say it on
• 1:26:53
  the radio. So the guy with the black screen funk off.
• 1:26:55
  There are tarpat in South Carolina. Yeah, we were catching
• 1:26:58
  on fly right now. He's the Royal Lee Because I
• 1:27:01
  definitely there comes another one star. But the thing is, like,
• 1:27:05
  you know, we have him every year. They're always here.
• 1:27:09
  But I will warn you if you want to come
• 1:27:11
  try it, it's fine and dandy, but it ain't. You know,
• 1:27:13
  it's gonna take you a minute and take a minute
• 1:27:15
  to figure it out. It ain't. I looked for him,
• 1:27:20
  I couldn't find him. Oh yeah, give me, but yeah,
• 1:27:25
  he just is. I hate that ship. Like. It's one
• 1:27:27
  thing like to like complain about very like specific fisheries.
• 1:27:32
  Like if you were on a trout stream and you
• 1:27:34
  were like, oh man, the bite's on on the Missouri
• 1:27:36
  right now, and then everybody shows up at Missouri, you
• 1:27:39
  can get mad at that guy, right, like this is
• 1:27:41
  one fucking river. That's the only place you could be.
• 1:27:43
  But this ain't like that.
• 1:27:44
  Speaker 3: Baby.
• 1:27:45
  Speaker 4: There's hundreds and thousands of miles of coastlines.
• 1:27:50
  Speaker 3: In the Chesapeake Bay.
• 1:27:51
  Speaker 4: Yeah, I saw that on the thing.
• 1:27:53
  Speaker 3: Yeah, the Virginia. Well, that's the thing.
• 1:27:57
  Speaker 4: Everybody knows. They're all up and down. Is how to
• 1:27:59
  talk him. That's the hard part, which, like I said,
• 1:28:02
  unless you're dumb enough to post your it's not it's
• 1:28:05
  not my favorite way to tarpingfish out on lone.
• 1:28:08
  Speaker 3: Yeah, I mean I got a couple buddies that are like, hey,
• 1:28:11
  go on Thursday morning. I'm like, man, I'd rather kind
• 1:28:13
  of just sleep two more hours.
• 1:28:14
  Speaker 4: And it's definitely that don patrol to get out there
• 1:28:18
  to if you want to see them, if you want
• 1:28:20
  to see them and fish for them, unless like there
• 1:28:22
  are some places where they get on bait balls and
• 1:28:24
  things like that where you can get them bust and baby.
• 1:28:25
  But and then that's even more frustrating because you see
• 1:28:28
  them busting ship all around you.
• 1:28:29
  Speaker 3: But what's the chance you're gonna find you ye exactly.
• 1:28:32
  Speaker 4: You know, there's all kinds of I've heard of some
• 1:28:35
  some top secret locations where guys have found them sliding
• 1:28:38
  across sandbars where you can actually visually see him. But
• 1:28:41
  that's also you're talking about water clarity, tide Todd's state.
• 1:28:44
  You know, we got six foot fucking tides, So that
• 1:28:46
  sandbar is either gonna be dry part of the day
• 1:28:49
  and it's gonna be you know, six feet deep in
• 1:28:51
  the rest of the day. And then if it rained
• 1:28:52
  too much the day before or the tide was too
• 1:28:54
  big and it kicked up too much mud, you're not
• 1:28:55
  gonna be you know what I'm saying, it's just gotta
• 1:28:58
  be first perfect mullet. Oh hell yeah, I have mullet.
• 1:29:03
  Yeah yeah, I love that shit.
• 1:29:05
  Speaker 5: Try to cast it.
• 1:29:07
  Speaker 4: Oh, I'm good at I'm good at the cast net. Dude.
• 1:29:10
  I'll tell you what you do. You go right behind
• 1:29:12
  bull Eland. You know, you get cast net right there
• 1:29:14
  between the alligators coming out of Jack Creek. You get
• 1:29:17
  you a whole eye well full of mullet, and then
• 1:29:20
  you drive your boat around the corner, find your spot
• 1:29:22
  in inlant over there, and just start soaking them. Now
• 1:29:25
  you go catch one hundred sharks to everyone tarping, But
• 1:29:27
  every once in a while do.
• 1:29:29
  Speaker 3: One time, Jake and I were fishing right there, right
• 1:29:32
  behind the island, right on that little point, and we
• 1:29:35
  were catching shark after shark, and the shark after shark
• 1:29:37
  in this one spot. Thirty minutes later, that ferry comes
• 1:29:41
  with the people that go on the beach, just swimming
• 1:29:44
  right in where we were catching all those damn sharks,
• 1:29:46
  and we had moved like one hundred yards at that point.
• 1:29:49
  It's just like, man like, if they knew how many
• 1:29:52
  fucking sharks lived right there. Yeah, And every time you
• 1:29:55
  go to.
• 1:29:55
  Speaker 4: You can't put a mullet out there without a shark,
• 1:29:57
  just destroying it.
• 1:29:58
  Speaker 3: Man, just all this spinner shark and they're fun.
• 1:30:01
  Speaker 4: I mean, you can sit there and have a good
• 1:30:02
  old time fun and every once while you get a
• 1:30:04
  big ass redfish. And me and Logan Marshware, fellow Marshware,
• 1:30:08
  we went out and we were tarpafishing quote unquote, and
• 1:30:12
  we caught a bunch of uh we were We weren't
• 1:30:15
  at bulls of I forget where we're but anyway, we
• 1:30:17
  were yanking on sharks all day. If you're not catching sharks,
• 1:30:20
  you're not probably gonna catch tarp And that's you know
• 1:30:22
  what kind of works. They all kind of patrol the
• 1:30:23
  same area. But then we got the biggest red fish versus.
• 1:30:27
  And Logan's got a picture of him with it across
• 1:30:28
  his lap. I don't It was fifty plus inches long,
• 1:30:32
  but I don't know. It was a barrel like the
• 1:30:34
  thing was just it was round. We had to like
• 1:30:36
  roll it into the boat like I had to weigh
• 1:30:38
  fifty pounds. I don't, I don't know. It was huge,
• 1:30:40
  and Logan's got a picture of him sitting on the bow.
• 1:30:42
  It's still the biggest red fish I've ever seen in
• 1:30:43
  my life just inhaled an entire live mullet, just like
• 1:30:46
  I'm talking a horse dick mullet, like a big and
• 1:30:49
  and it just fucking mold.
• 1:30:52
  Speaker 1: H.
• 1:30:53
  Speaker 4: Yeah, that's I don't claim that at all. That's johnn
• 1:30:56
  One all the way. That's his old horse dicks.
• 1:31:01
  Speaker 3: We should we bring this one session closed, figure out
• 1:31:03
  plans for last session.
• 1:31:05
  Speaker 4: I need a beer, so I agree with that assessment. Well,
• 1:31:08
  let's let's uh, I'm gonna we're gonna tone it out.
• 1:31:13
  Speaker 3: Maybe I should put the Ranger game on. It's a
• 1:31:15
  little fade out here here.
• 1:31:16
  Speaker 4: You you're getting distracted over there with your scores.
• 1:31:34
  Speaker 3: Of course a commercial. Hey all right, well never mind.
• 1:31:37
  Speaker 4: That it was a try. It was working. You have
• 1:31:45
  to show so many faces. I don't never know.
• 1:31:52
  Speaker 3: I travel.
• 1:31:54
  Speaker 1: Down.
• 1:32:22
  Speaker 3: We've gotta talk to Richard at some point.
• 1:32:23
  Speaker 4: Oh yeah, Richard Caso does tend to show up at places.
• 1:32:27
  This seems like a place you can park a trailer
• 1:32:28
  on here.
• 1:32:31
  Speaker 3: I think we're gonna have germs. Got a couple of minutes.
• 1:32:38
  Speaker 4: Yeah, there's no way Richard didn't slide is You got
• 1:32:41
  headphones right there?
• 1:32:42
  Speaker 3: I have some hip hohones right there.
• 1:32:45
  Speaker 1: You get it.
• 1:32:47
  Speaker 4: You can get in there and be absorbed into it.
• 1:32:52
  Three wax already already, Yeah, you gotta we gotta think
• 1:32:56
  we turned that off.
• 1:32:57
  Speaker 11: There.
• 1:32:57
  Speaker 4: You gotta get in that thing. You gotta get in
• 1:32:59
  there real, Yeah, I got that.
• 1:33:03
  Speaker 3: There he is there. He is the most famous Low
• 1:33:06
  Country guinea photo ever.
• 1:33:10
  Speaker 12: Wasn't that fun?
• 1:33:11
  Speaker 4: That was? Yeah? Depends on who you ask, you know,
• 1:33:15
  it's like either people love it or hate it.
• 1:33:17
  Speaker 5: Like, what was the name of that that guy that
• 1:33:19
  got so upset about it?
• 1:33:20
  Speaker 12: I remember that guy?
• 1:33:21
  Speaker 5: He was so crazy so long ago, was like eight
• 1:33:26
  years ago, eight nine years I.
• 1:33:27
  Speaker 12: Remember, I can't remember his name. That was an absolute trip,
• 1:33:30
  so hilarious.
• 1:33:31
  Speaker 3: Yeah, he got real mad about me after he called
• 1:33:33
  you and he had like two girls in the background
• 1:33:36
  telling didn't he leave town like a week after that?
• 1:33:39
  Speaker 4: Fritz? Is that Fritz? No, no, no, no, no, no,
• 1:33:42
  not Fris.
• 1:33:43
  Speaker 12: It was a hand dude, like yeah, like like had
• 1:33:49
  the giant truck and there's a trust.
• 1:33:52
  Speaker 4: Remember that guy for sure?
• 1:33:53
  Speaker 12: Yeah, I can't remember his name, but showing up showing
• 1:33:56
  up tonight that guineas sitting out there on blocks. I
• 1:33:59
  was like, oh I missed that.
• 1:34:02
  Speaker 3: We do until you.
• 1:34:05
  Speaker 1: Do?
• 1:34:05
  Speaker 5: You know where it's at I sold that.
• 1:34:07
  Speaker 12: To a kayak fisherman.
• 1:34:10
  Speaker 5: Hey, I told you.
• 1:34:12
  Speaker 12: Out of Tampa who was like, I'm tired of paddling
• 1:34:16
  so far. I'm like, this is the boat for you.
• 1:34:18
  Speaker 4: Earlier we were talking about kayak fisherman. I was hoping
• 1:34:21
  they didn't hear me, but I was like at some
• 1:34:22
  point these kayaks nowadays with the motors, and then I'm
• 1:34:25
  like just by Geena like it costs less probably a kayak,
• 1:34:30
  and I'm like, and it's you can take a friend
• 1:34:31
  with you.
• 1:34:34
  Speaker 5: I hope that that you had a lot of mod Joe.
• 1:34:39
  Speaker 4: Yeah, that thing was that thing was covered you telling
• 1:34:41
  you actually punched a hole in the bottom of it too.
• 1:34:44
  Speaker 3: Yeah.
• 1:34:44
  Speaker 11: We we fished in the back country in the Everglades
• 1:34:46
  one time, so I got talked into You were part, Mikey,
• 1:34:49
  you were part of the talking me into this. Also,
• 1:34:51
  by the way, launching in the back country the other glades,
• 1:34:55
  and We've got gear for a week to stay on
• 1:34:57
  the chicken, so I've gonna guinea and we're like, I'm like, oh,
• 1:35:02
  let's drop it and then carry stuff down the ramp
• 1:35:04
  and load it, and like, oh, it's easier to load
• 1:35:06
  it from the when it's attached to the truck.
• 1:35:08
  Speaker 3: That's what I did.
• 1:35:10
  Speaker 11: I'm like, there's a lot of weight on this. I
• 1:35:13
  listened and I got pure pressured into it. And when
• 1:35:15
  I was when I was pushing it off the trailer,
• 1:35:19
  I heard this giant crunch and I was like, what
• 1:35:23
  is that? Was like, yes, yeah, yeah, so it somehow
• 1:35:27
  when it was sliding off the bunks, there was too
• 1:35:28
  much weight on the front.
• 1:35:30
  Speaker 4: And it crunched the bunk went through the hole.
• 1:35:32
  Speaker 12: It did it did it like a green it did
• 1:35:35
  it did like a green stick fracture for four or five.
• 1:35:39
  Speaker 5: It's very funny. Mike has not told us, Oh.
• 1:35:41
  Speaker 12: Yeah, so we didn't know, Like I knew something sounded off.
• 1:35:47
  Speaker 11: And so we shoot back to a chicky you were
• 1:35:50
  like whatever, twenty five miles back and the water a
• 1:35:54
  lot of water coming with the bill.
• 1:35:56
  Speaker 12: Just coming on like every twelve minutes. Yeah, I had, well,
• 1:36:01
  we I learned from the last time we went down
• 1:36:03
  there handpunk, so.
• 1:36:04
  Speaker 4: Oh yeah you have if you're going in the back country.
• 1:36:08
  Speaker 12: So so the so the thing was we started noticing
• 1:36:10
  water in the boat and I'm like, okay, the minute
• 1:36:13
  the little motorcycle battery doesn't work, were we got to
• 1:36:16
  head out of here and so, but it was in
• 1:36:18
  the water the whole week, so we couldn't tell. We
• 1:36:19
  couldn't pull it to see what was wrong. And we
• 1:36:22
  called it the Tarbaon extruder, like a turtle extruder, because
• 1:36:25
  we'd be in like a little creek in the back
• 1:36:27
  country and we'd see like a fish ahead of us.
• 1:36:30
  We we had a whole idea in our head, like, oh,
• 1:36:32
  it's only been like eight minutes. We're like, we're going
• 1:36:33
  to hang back here.
• 1:36:34
  Speaker 3: There.
• 1:36:34
  Speaker 4: We go, okay, we're clear.
• 1:36:38
  Speaker 12: We got twelve minutes and we all for it and
• 1:36:40
  and go fish this fish, because it would it would
• 1:36:42
  run them off. When we pulled the boat, I realized
• 1:36:45
  it was it was like a green stick fracture.
• 1:36:48
  Speaker 5: Yeah, but it was the right direction.
• 1:36:50
  Speaker 11: If it had gone the other way, it would have
• 1:36:52
  been like a like a high speed pickup right and
• 1:36:54
  forced water.
• 1:36:55
  Speaker 4: In the hall. So it just it just leaked for
• 1:36:57
  a week, delaminated. But yeah, but in the right door.
• 1:37:02
  Speaker 3: Yeah, I gotcha.
• 1:37:03
  Speaker 12: Yeah, Yeah, that was fun. We came back one time and.
• 1:37:07
  Speaker 4: He had it just for the guy in Tampa. He
• 1:37:08
  had a professionally repaired by a boat guy.
• 1:37:12
  Speaker 12: Yeah, if you're if you're in Tampa and you're that guy,
• 1:37:15
  I hope that thing is still running.
• 1:37:18
  Speaker 11: So we came back. I remember we came back one
• 1:37:20
  time and we got to Charleston. I randomly ran in
• 1:37:21
  somebody at an event like this.
• 1:37:23
  Speaker 12: And he was like, I think I saw a guine
• 1:37:25
  nude back in late April early May running across the
• 1:37:29
  Gulf of Mexico and some slop. And I was like, uh, yeah,
• 1:37:33
  I'm appy sure that was.
• 1:37:34
  Speaker 5: Me and Luke.
• 1:37:37
  Speaker 4: Oh that thing, man, it's awesome. I think I did
• 1:37:39
  tell the last podcast we did, I talked about running
• 1:37:43
  back and looking over at you guys, because my salt
• 1:37:46
  marsh and you're Guinea about the same speed, give or take,
• 1:37:48
  and looking over and Luke and the bean bag at
• 1:37:52
  your feet, leaning back you with a bag of wine
• 1:37:55
  over his head and like him like just pouring wine
• 1:37:58
  into his mouth at full speed, like full haul through
• 1:38:01
  like Whitewater Bay.
• 1:38:03
  Speaker 5: Was that was that the same year as you with
• 1:38:05
  the forty inch snut?
• 1:38:06
  Speaker 3: Yeah?
• 1:38:07
  Speaker 5: Yeah, that was yeah.
• 1:38:08
  Speaker 4: That was Oh my god, so games win big prizes
• 1:38:12
  speak speaking of I don't have you ever told the
• 1:38:14
  story about when when we raced back from that island
• 1:38:17
  up north of Cape Romain. Now the corner. Okay, all
• 1:38:19
  right here, here's a good one.
• 1:38:21
  Speaker 12: So so we had the unit. Mikey got the salt
• 1:38:24
  marsh and he's like, salt marshes so fast. I'm like,
• 1:38:26
  bitch that faster.
• 1:38:28
  Speaker 4: We were fast.
• 1:38:30
  Speaker 11: No, we were like a half a mile an hour
• 1:38:33
  from each over ten miles the guine. You could leave it,
• 1:38:37
  but that's it. Anything less than that you couldn't. So
• 1:38:39
  we left just about the same time from this place
• 1:38:41
  one time, and I'm like, I'm gonna beat him back
• 1:38:43
  to that ramp. We were running back to Garris and
• 1:38:46
  it was a long run, but I was like, I
• 1:38:48
  don't have the distance to close, like the one hundred feet.
• 1:38:52
  Speaker 12: So it's still a flood tide. So you come up
• 1:38:53
  to the fairy doc. I'm like I could clear that.
• 1:38:57
  So I turned and run. What it tried to shot man?
• 1:39:02
  I shot under the fairy dog.
• 1:39:05
  Speaker 4: All wanted to win back.
• 1:39:07
  Speaker 12: Almost made it.
• 1:39:10
  Speaker 5: Canada, Huh almost, I mean I slowed.
• 1:39:13
  Speaker 12: I wasn't like going like wide open, but I slowed down.
• 1:39:15
  Speaker 11: We're still on playing, still on plane, and I and
• 1:39:18
  I and I locked it down and I duck down
• 1:39:20
  and the t board push poll caddy hit the HIPing.
• 1:39:24
  Speaker 12: Underneath, of course, and of course ripped that off. Mikey
• 1:39:29
  goes by and he's like, ye, He's like, what the
• 1:39:30
  hell are you doing.
• 1:39:31
  Speaker 4: I'm like, I don't know. That was stupid. That was
• 1:39:32
  really stupid. I really wanted to win. That was a
• 1:39:34
  really terrible.
• 1:39:37
  Speaker 11: It bent the illumine so there was aluminum top on
• 1:39:39
  the polling platform and when up it like made it
• 1:39:43
  like a like a giant like nipple on it.
• 1:39:45
  Speaker 4: Like it never sat right.
• 1:39:46
  Speaker 5: And I really hope that guy in Tampa is not
• 1:39:48
  listening to get another one star.
• 1:39:51
  Speaker 4: Thanks another one.
• 1:39:53
  Speaker 12: Guy in Tampa just got a whole lot of He's
• 1:39:55
  got a whole lot of stories to tell.
• 1:39:56
  Speaker 3: Now exactly. I'm sure he has story.
• 1:39:59
  Speaker 12: Well, no, he's he's got He's just got a lot
• 1:40:02
  of explanations about.
• 1:40:05
  Speaker 3: A lot.
• 1:40:06
  Speaker 12: Why that's like that? Well this is fun. I had
• 1:40:11
  to go around with you guys in a long time.
• 1:40:13
  Speaker 3: So, photographer guy, big photographer guy, have you had much
• 1:40:18
  of a chance the last few years, being a father
• 1:40:19
  of two to really to get into that, uh, aside
• 1:40:23
  from working to your normal job, I mean, are you
• 1:40:26
  able to get out there and do what your passion
• 1:40:28
  much these days?
• 1:40:29
  Speaker 11: Yeah, yeah, I mean not as much obviously, but for sure.
• 1:40:34
  And the well, the great part is and you know, Mike,
• 1:40:36
  you will tell you this and you'll you know this
• 1:40:37
  for sure, you know, getting to bring them along. Yeah,
• 1:40:41
  that's the whole that's the whole new part, right, That's
• 1:40:43
  that's the well, that's the new, most most awesome part.
• 1:40:46
  And of course, you know, things come down on you
• 1:40:49
  and life happens and things and you're just stressed and
• 1:40:52
  you're busy. And my wife does a killer job of this.
• 1:40:55
  Speaker 12: She'll she'll be able to look.
• 1:40:56
  Speaker 4: At me and go, you need to go take the
• 1:40:58
  boat out.
• 1:40:58
  Speaker 12: Yeah, And I'm like yeah, and like bounce out in
• 1:41:00
  the marsh and like push that big reset button.
• 1:41:03
  Speaker 3: Yeah awesome.
• 1:41:04
  Speaker 4: My wife told me today to stop talking about having
• 1:41:07
  a day on the mode. I was like, oh my god,
• 1:41:10
  I'm so nice just to have the boat and I
• 1:41:12
  was out there by myself. She's like, I need you
• 1:41:14
  to stop talking about your free day.
• 1:41:17
  Speaker 12: I would just like to, uh make sure that my
• 1:41:19
  wife is listening to this.
• 1:41:21
  Speaker 3: You're like, you're like you're gonna hear about it again tomorrow.
• 1:41:23
  Speaker 4: My wife listens my life listen is every podcast we do.
• 1:41:26
  By the way, she'll tell me about things that she'll
• 1:41:29
  listen to it before I do.
• 1:41:30
  Speaker 5: Feel like, dude, I mean to say she is so awesome.
• 1:41:33
  Speaker 11: She is.
• 1:41:34
  Speaker 4: She's so cool big, I'm.
• 1:41:36
  Speaker 3: A huge I remember there was one time after record
• 1:41:39
  I was like, Mike, just tell her. I didn't mean
• 1:41:41
  to say it like that.
• 1:41:43
  Speaker 11: What it was.
• 1:41:44
  Speaker 3: It was probably a year or two ago, because I
• 1:41:46
  remember you told me she actually listened. I said, so
• 1:41:48
  she listened for four months later.
• 1:41:50
  Speaker 4: I'm like, my wife listens to the Barely Live on
• 1:41:53
  her like she she she thinks we're all idiots and
• 1:41:56
  we have no business doing what we do, but she
• 1:41:57
  listens to every episode. Spouse, we're doing.
• 1:42:00
  Speaker 3: A great chop. Well good, good good. You got any
• 1:42:03
  trips coming up? Anything, any any kind of big adventure
• 1:42:05
  coming up?
• 1:42:06
  Speaker 12: Yeah, might be going to Alaska with the wife. No there, Yeah,
• 1:42:11
  I might be doing that.
• 1:42:12
  Speaker 3: You tricked me the other day because you posted some
• 1:42:14
  Alaska pics.
• 1:42:15
  Speaker 12: I was like, oh, yeah, I'm going to that. Everybody
• 1:42:18
  is he going so funny. It's never intentional like I'm like,
• 1:42:21
  oh look at this cool. I remember this picture. This
• 1:42:24
  is fun I posted and was like, oh my god,
• 1:42:26
  are you in Mexico?
• 1:42:26
  Speaker 11: And I'm like, oh my god, I wish Yeah, I'm
• 1:42:31
  in North Charleston.
• 1:42:32
  Speaker 4: But thanks. What what's the point of having terabytes of
• 1:42:36
  badass images if you don't get will you know?
• 1:42:39
  Speaker 3: I'm not terrible at that. Like I'll go like a
• 1:42:41
  year later and go through my pictures from a year
• 1:42:43
  ago and be like, fucking I ever posted this. I'll
• 1:42:47
  do the same thing.
• 1:42:48
  Speaker 11: Yeah, yeah, yeah, maybe maybe Alasta coming up. I'm not
• 1:42:51
  going back to We just switched at Edwark. I was
• 1:42:54
  supposed to go back to Antarctica and late September and
• 1:42:57
  that just got pushed till just after.
• 1:42:58
  Speaker 3: The New year.
• 1:42:59
  Speaker 12: So okay, maybe do some New Zealand stuff on the
• 1:43:01
  end again. Had a good time last year.
• 1:43:04
  Speaker 3: Yeah, remember when we had you on this thing, like
• 1:43:06
  six or seven years ago. We dove pretty deep into
• 1:43:08
  the Antarctica stuff.
• 1:43:09
  Speaker 4: You guys have been that long probably, Yeah, it was bad.
• 1:43:13
  It's been a while. It's been a minute, I will say, Paul,
• 1:43:16
  I just want to bring that we're talking about like
• 1:43:17
  future trips. I know I texted you after our last show.
• 1:43:21
  I've officially cleared it with the wife and everything. I'm
• 1:43:23
  a green I've.
• 1:43:24
  Speaker 3: Told my people. Okay, yeah, I said that Tucker might
• 1:43:28
  be interested too.
• 1:43:29
  Speaker 4: He said he's one hundred percent in.
• 1:43:30
  Speaker 3: Okay for him, You're you're penciled in. I love it.
• 1:43:34
  He might be going.
• 1:43:39
  Speaker 4: Mexico. Yeah, I've never been. Every year that'd be my
• 1:43:43
  it won't be. I'll be forty one by that point,
• 1:43:45
  but it'll be for my fortieth birthday and slash graduating
• 1:43:48
  in Pea school because I'll still be in Pea School
• 1:43:49
  through my whole fortieth summer. So I like, no, I
• 1:43:52
  can't do ship after my fortieth birthday, but I can
• 1:43:55
  do it on my forty.
• 1:43:55
  Speaker 3: I can't imagine what it's going to be like being
• 1:43:57
  there with Mike Benson, you know, doing it.
• 1:44:00
  Speaker 4: So I took seven years of Spanish between high school
• 1:44:03
  and college, and I can't speak I can't speak Spanish
• 1:44:05
  at all, so I'm not we know that.
• 1:44:09
  Speaker 3: Well.
• 1:44:09
  Speaker 4: I can read it pretty well. I can read Spanish
• 1:44:12
  like I can actually, but if somebody's native starts talking
• 1:44:14
  to me, I got nothing. I can't but that's your Milliu.
• 1:44:17
  So I actually have downloaded an app. I've already started
• 1:44:19
  brushing up on the Spanish so that when I get
• 1:44:22
  down there I can talk to my GUIDs and.
• 1:44:23
  Speaker 11: I can do when you when you when you leaned
• 1:44:26
  into that and said brushing up almost Spanish. One of
• 1:44:32
  my one of my new happy places that I just
• 1:44:34
  learned ten seconds ago that I can go to.
• 1:44:37
  Speaker 12: Page exactly is mad Mike Benson speaking Spanish to.
• 1:44:47
  Speaker 4: I just want to know how to like, you know,
• 1:44:50
  there's something it'd be nice to be able to communicate.
• 1:44:52
  Speaker 3: I think it'd be fun for sure, Like I wish
• 1:44:55
  I could, and I would love to hear you doing it.
• 1:44:57
  Speaker 4: Oh, I would love to do Laura meigo gwanda in.
• 1:45:06
  Speaker 1: It is.
• 1:45:06
  Speaker 4: It isn't retarded though, like I've had that much like
• 1:45:09
  formal education on Spanish, Like I mean a grammar, I
• 1:45:13
  don't care, and then I still can't Like if I
• 1:45:16
  see a sign or something, I can tell you, like
• 1:45:18
  it says don't go over here because of this that
• 1:45:20
  what like I can read it, but like as soon
• 1:45:21
  as I started talking, I'm like, I don't know. It
• 1:45:23
  just sounds like not you know, It's just it's impossible
• 1:45:26
  because I never used it. Obviously, Well you can read
• 1:45:28
  it as slow as you want to too. Yeah, exactly
• 1:45:33
  was and I've used I have you Spanish a few
• 1:45:35
  times in foreign countries to get by, but.
• 1:45:38
  Speaker 12: It's never been in a Spanish Italy.
• 1:45:40
  Speaker 4: Two countries, Italy and Canada said I was in I
• 1:45:45
  was in Sherbrook, Canada, which is in Quebec, and it
• 1:45:49
  was it was a Canadian bars February. It's like it's
• 1:45:53
  cold as fun and the bartender only spoke French and
• 1:45:57
  and I was like, I was just joking because I
• 1:46:00
  was like, she said whatever, I was like talking to English.
• 1:46:02
  She was like, no English and French. Whatever, I don't
• 1:46:04
  know how you said yeah, And I was like, and
• 1:46:07
  so I was being I was being a douchebag. And
• 1:46:09
  I was I was like iblapano and you had to see.
• 1:46:13
  I was like, don't set order. So I was ordering
• 1:46:18
  drinks all night in Spanish in a bar in Quebec.
• 1:46:23
  Speaker 3: Do you want to stick around for meeting Richard Keso?
• 1:46:26
  And uh? Dipping out that the email sack?
• 1:46:29
  Speaker 4: I forgot the mail sack? Do I have to go
• 1:46:31
  get him? He parked his trailer over there near the marsh.
• 1:46:34
  I can smell it from here, but like that far
• 1:46:38
  here comes.
• 1:46:41
  Speaker 3: You gotta leave it. Whatever you gotta do. We're happy
• 1:46:45
  to the well.
• 1:46:56
  Speaker 8: Hello, them barely live fans. I'm on location and.
• 1:46:59
  Speaker 3: It's rich a Caso. Richard, you met Jeremy.
• 1:47:03
  Speaker 8: I have not mana Jews, but I've.
• 1:47:05
  Speaker 13: Seen all the pretty pictures only. Yeah, he got a
• 1:47:08
  lot of pictures. I thought he was in Atlaska. I
• 1:47:10
  just seen a picture of a bed chasing something through
• 1:47:13
  the water, and it was it was it was impressive.
• 1:47:15
  It was scary, couor you know, made me feel tingling
• 1:47:18
  down in mynother regions.
• 1:47:19
  Speaker 3: But what you doing here?
• 1:47:21
  Speaker 8: How'd you get back from Alaska so fast?
• 1:47:26
  Speaker 3: You look at dinner Instagrams?
• 1:47:28
  Speaker 4: It depends on where a park my trailer.
• 1:47:31
  Speaker 3: Okay, you know what the wifiss free?
• 1:47:33
  Speaker 4: You know, then I'm on the i G. You know
• 1:47:36
  this how it works?
• 1:47:37
  Speaker 3: Yeah? What what's what's your page name?
• 1:47:39
  Speaker 4: Well, it's it's it's it's all ca so.
• 1:47:45
  Speaker 14: Ninety five okay, Yeah, you know, you'd be surprised how
• 1:47:49
  many casos there are.
• 1:47:50
  Speaker 3: Okay, a yeah, a lot of casos.
• 1:47:53
  Speaker 4: Yeah, the instagrams is full of people's Well, so.
• 1:47:59
  Speaker 3: I heard on the new that it's a big year
• 1:48:01
  for possums. Have you been catching a possums?
• 1:48:03
  Speaker 14: Poss you know, you know this is it's a good
• 1:48:06
  thing to have, and it's a bad thing, you know whatever.
• 1:48:08
  Sometimes you get you get blessings in.
• 1:48:10
  Speaker 12: One hand and ship and then well, I've been.
• 1:48:13
  Speaker 8: I've been. I'm full of possum grease, riding possum grease.
• 1:48:17
  It's selling buddy.
• 1:48:18
  Speaker 3: A good year.
• 1:48:19
  Speaker 8: It's not flying off the shelf.
• 1:48:20
  Speaker 4: Butever coon trap, I said, the greasy ass.
• 1:48:23
  Speaker 8: Possum in there, and I'm up to my eyeballs and possums.
• 1:48:27
  Speaker 3: You don't have coons right now? I need coons.
• 1:48:29
  Speaker 8: I hate got I've been sweeping the floor for coon
• 1:48:32
  claw powder.
• 1:48:33
  Speaker 4: That's where where I ain't got nothing to sell, and
• 1:48:37
  people keep.
• 1:48:37
  Speaker 8: Coming out of the woodwork wanting the coon claw powder.
• 1:48:40
  Speaker 14: And I can't catch coon samelife because all the big
• 1:48:42
  fact possums everywhere.
• 1:48:43
  Speaker 4: Okay, I'm tired of possums.
• 1:48:45
  Speaker 8: I eat as many of them as I can eat.
• 1:48:47
  I just can't do it no more.
• 1:48:48
  Speaker 3: Okay, Well, I've got an email email questions for you, Richard.
• 1:48:53
  This one was from Richard Heising Gleiser.
• 1:48:55
  Speaker 8: You get the guy with the woomstar review.
• 1:48:58
  Speaker 4: I think, yeah.
• 1:49:00
  Speaker 3: That review, guys, he said. Dear Richard, will you ever
• 1:49:05
  come down to the everyglades with me to go catch
• 1:49:07
  big snakes. I'd love to have you do it all
• 1:49:09
  the time.
• 1:49:09
  Speaker 8: Who Wells and Glaza. I don't know what you know
• 1:49:16
  about riche kso, but two things CA does not funk
• 1:49:19
  with it is snakes and weird white dudes in the dark, and.
• 1:49:27
  Speaker 3: Neither of those things sound mix.
• 1:49:30
  Speaker 8: Yeah, so no, I will not join you for your
• 1:49:34
  weird snake hunting the Everglades.
• 1:49:35
  Speaker 4: Sounds like a one star to me.
• 1:49:37
  Speaker 3: Yeah, one star trip.
• 1:49:39
  Speaker 4: Not a big fan.
• 1:49:40
  Speaker 12: I don't I don't like snakes.
• 1:49:41
  Speaker 8: I prefer my things with fur and claws.
• 1:49:43
  Speaker 4: I can deal with that.
• 1:49:45
  Speaker 3: Scales in this Do you want to ask the next question?
• 1:49:49
  Speaker 4: Well, no, I want I want Jeremy to do it.
• 1:49:53
  Speaker 3: Jeremy got a question, Richard, you gotta have one.
• 1:49:57
  Speaker 12: Yeah, Where exactly is it you hail from? Boy?
• 1:50:01
  Speaker 4: Well, it's a really interesting story that involves a whole
• 1:50:05
  lot of transport, and some of it legal, some of
• 1:50:07
  it not.
• 1:50:08
  Speaker 8: Three Yes, there's yeah, I will condense it down.
• 1:50:11
  Speaker 14: So it started out somewhere just south Saint Louis on
• 1:50:14
  the Mississippi, and it ends up somewhere just southeast of
• 1:50:18
  New Orleans on the Mississippi.
• 1:50:21
  Speaker 8: In between there is a lot of fucking fighting and
• 1:50:25
  splitting off the ends up in Richikaso. So I'm a
• 1:50:28
  little bit Cajun. I'm a I'm a little Midwestern. I
• 1:50:34
  got no goligating now now. I not come from the coast.
• 1:50:37
  Speaker 4: Down I come from the Gulf coast. There's no going
• 1:50:40
  down there. It's a creole. That's what we call it.
• 1:50:42
  A creole. You know, the voodoo and all the things.
• 1:50:45
  Speaker 11: Theoo you from a big family is the case of
• 1:50:49
  their family's family fan by.
• 1:50:52
  Speaker 4: You know, it's one of those things where like you
• 1:50:54
  get too many people and it just kind of implodes
• 1:50:57
  on itself, you know.
• 1:50:58
  Speaker 8: So I can't say that real close.
• 1:51:01
  Speaker 14: There's a lot of case those, but not many of
• 1:51:03
  I'm gonna pick up the phone if Old Richard caught them,
• 1:51:05
  let's just put it that way.
• 1:51:06
  Speaker 3: Where's the family reunion.
• 1:51:08
  Speaker 8: Well, we just tend to not try to get all together.
• 1:51:13
  It's it's more of a request from local law enforcement,
• 1:51:16
  and we just don't.
• 1:51:20
  Speaker 3: Une have any more questions. We're trying to wrap this
• 1:51:23
  thing up.
• 1:51:24
  Speaker 8: Yeah, I got I gotta go checking the tides coming
• 1:51:26
  in part.
• 1:51:29
  Speaker 3: Yeah, Dumpster, it's a nice view.
• 1:51:32
  Speaker 8: It really is one of the best places and you know,
• 1:51:35
  they got all these containers down here.
• 1:51:37
  Speaker 4: They didn't even notice. I just slip right in between
• 1:51:39
  them and I got a got a.
• 1:51:40
  Speaker 1: River from views.
• 1:51:41
  Speaker 3: You've been here? How long have you been here?
• 1:51:43
  Speaker 8: Well, that depends are you the police did I've been
• 1:51:49
  here about three weeks.
• 1:51:55
  Speaker 3: Happened.
• 1:51:56
  Speaker 8: I didn't know it was gonna happen. Honestly, I was
• 1:51:58
  just driving around five places, pump my rigging in. Nothing
• 1:52:02
  that deserve Beard next door. I'm gonna come home.
• 1:52:06
  Speaker 3: Ah right, Richard, Well thanks buddy, Yeah, I like talking
• 1:52:08
  to see you in the studios. Fun here.
• 1:52:12
  Speaker 8: Yeah yeah, well I did show up when.
• 1:52:14
  Speaker 4: You that's all right?
• 1:52:17
  Speaker 3: Well Germs, what a working song. Where can people see
• 1:52:29
  your photos on Instagram?
• 1:52:31
  Speaker 5: Yeah?
• 1:52:31
  Speaker 12: Oh yeah, Germs nineteen seventy seven.
• 1:52:35
  Speaker 3: That's it.
• 1:52:35
  Speaker 4: Like that, that's it good?
• 1:52:37
  Speaker 3: Check out us pretty pictures to do it. Yeah. As
• 1:52:40
  we've told you before, like when you see a picture
• 1:52:43
  like I bet Germs, did that look at you? Yep?
• 1:52:46
  There it is like you have a trademark quality some
• 1:52:49
  of the bath to your photos. Thanks.
• 1:52:52
  Speaker 12: Yeah, it's fun stuff.
• 1:52:53
  Speaker 4: Well yeah, and then you know he's he's put me
• 1:52:55
  on a couple of photographers over the years, like just
• 1:52:58
  text me like, Hey, you gotta check this guy's picture.
• 1:53:00
  It is funny. How like you wouldn't think, like taking
• 1:53:02
  pictures with the camera, that there's personality in photos. I
• 1:53:06
  hear it too.
• 1:53:07
  Speaker 3: I don't eposure wasn't a home.
• 1:53:08
  Speaker 4: It's actually it's a cicada. But like it is funny,
• 1:53:12
  Like when I see a Germs picture, I know immediately
• 1:53:14
  if you took everything out of it, Yeah, that's germs work.
• 1:53:17
  I agree. And and it used to be easy because
• 1:53:19
  it was a red fish or whatever, but now, I
• 1:53:21
  mean he's been all over the globe, so it's like
• 1:53:23
  you don't know what you're going. Like there's a grizzly
• 1:53:25
  bear chasing a sock eye. I'm like, that's a Germs
• 1:53:27
  photo right.
• 1:53:28
  Speaker 3: There for sure. Speaking of that, you need to pick
• 1:53:33
  up that camera off.
• 1:53:34
  Speaker 4: Yeah, yeah, it's hanging around somewhere. Yeah. Time around journal
• 1:53:42
  I loved the old school.
• 1:53:44
  Speaker 12: That was some of my favorites.
• 1:53:45
  Speaker 4: But you did some great, some great stuff, dude. I
• 1:53:48
  still think, like, I mean I was in it, but
• 1:53:50
  that little like towel of the Towel of Benson, Yeah,
• 1:53:55
  that was one of the first that one like. But
• 1:53:57
  just the way you filmed and everything. It's no like
• 1:53:59
  story line or like it was just this is a
• 1:54:02
  stupid quick little video like a music.
• 1:54:04
  Speaker 11: It was that the stuff from the stuff from Elsie
• 1:54:07
  General made me want to do little video short things.
• 1:54:09
  Remember we went we took the cano that time and
• 1:54:12
  went in and had a bunch of film from that stuff.
• 1:54:14
  Speaker 12: And like I was like, this is what I'm going
• 1:54:16
  to do.
• 1:54:17
  Speaker 5: You had that picture in Charleston magazine. Oh remember when
• 1:54:21
  we yeah, we we got hell Hell's Bay and the
• 1:54:24
  time we got stuck.
• 1:54:25
  Speaker 4: Oh yeah, yeah, yeah. You were like taking the business.
• 1:54:29
  Speaker 12: Yeah, yeah, you took a business call. Not able to
• 1:54:33
  come in right. Now, Here's here's the thing.
• 1:54:37
  Speaker 4: We're stuck in the curry deal. There's only two kinds
• 1:54:40
  of guys that fishing flats and Charleston's the guys that
• 1:54:42
  have been stuck and guys that are going to be stuck.
• 1:54:47
  Speaker 12: I fell off the platform for the first time a
• 1:54:50
  month ago.
• 1:54:50
  Speaker 4: Really for the first time, for the very first time
• 1:54:53
  passed so I never.
• 1:54:54
  Speaker 12: That it was. It was ninety seconds after telling the
• 1:54:59
  story about how I'd never fallen.
• 1:55:01
  Speaker 4: Oh that's how it happens.
• 1:55:03
  Speaker 12: That's why I was while I was helping out on
• 1:55:05
  it on a yetti shoot, oh all the things. Okay, Yeah,
• 1:55:11
  I've never fallen off.
• 1:55:12
  Speaker 3: I don't know how.
• 1:55:14
  Speaker 11: I mean, if you do, if you feel yourself going,
• 1:55:16
  you just gotta go. You gotta commit right going feet.
• 1:55:18
  Speaker 4: That's that's very true.
• 1:55:19
  Speaker 12: We stopped.
• 1:55:19
  Speaker 11: I'm trying to I'm trying to push up on the
• 1:55:21
  flood and follow the other boat. We were running the
• 1:55:23
  camera boat, and push pole slipped in and off.
• 1:55:26
  Speaker 12: I went, well, I can't say that anymore, dude.
• 1:55:29
  Speaker 4: I went in, I've only ever fallen off the bow.
• 1:55:32
  And I was I was teaching a guy that was
• 1:55:34
  working at the shop, and this guy just got a
• 1:55:35
  boat and he wanted to learn how to pole. And
• 1:55:37
  I was like, he's, all right, we'll go fishing. I'll
• 1:55:39
  kind of teach you some stuff. So he was up
• 1:55:40
  on the platform pulling and we were fishing, uh not
• 1:55:44
  Gray Bay. We were fishing Bullyard Sound. And we were
• 1:55:47
  in there and we're pulling around and I don't know
• 1:55:49
  I was. I was on the bow and I was
• 1:55:50
  standing there and I got I said, on a fly
• 1:55:52
  line or something, and I was like, so I stand
• 1:55:54
  on one foot, like clearing the flying out away from
• 1:55:56
  my feet, and he made some were jerky movement with
• 1:55:59
  a pole of the top. See new we didn't know,
• 1:56:01
  and he just jerked the boat and I was going
• 1:56:03
  and like you said, you just commit, You're like, here
• 1:56:05
  we go. So I hopped off feet first and I
• 1:56:08
  landed barefooted on an oyster mountain. Oh yeah, that's like
• 1:56:13
  just yeah, I ended up. I ended up on my
• 1:56:17
  couch for like three days, like stereo strips, and I
• 1:56:19
  was like I was mooring. I had some deep ones.
• 1:56:21
  I was peroxide into the like open wounds and digging
• 1:56:25
  them out with cotton swabs to get mud out of it.
• 1:56:29
  I didn't.
• 1:56:29
  Speaker 3: I was poor.
• 1:56:30
  Speaker 4: I didn't. I didn't have any money.
• 1:56:31
  Speaker 12: So there, yeah, I think, so.
• 1:56:35
  Speaker 4: Well, we all need to be honest.
• 1:56:37
  Speaker 3: We're done anyway.
• 1:56:38
  Speaker 12: Yeah, thanks for having me.
• 1:56:39
  Speaker 3: All.
• 1:56:40
  Speaker 12: I'm gonna go find the.
• 1:56:41
  Speaker 4: Kid who the screaming alerted.
• 1:56:47
  Speaker 12: All right, see.
• 1:56:52
  Speaker 4: The boys. That was good ones. Yeah, let's get out
• 1:56:54
  of here. Let's go have a beer and just talk
• 1:56:56
  to our friends.
• 1:56:56
  Speaker 3: I like that.
• 1:56:57
  Speaker 4: That's good.
• 1:57:00
  Speaker 3: Was like two hours.
• 1:57:01
  Speaker 4: I love that song, a two hour piece of art.
• 1:57:03
  Speaker 5: Great song for knowing that.
• 1:57:06
  Speaker 12: Sweet and one left standing Naty Altar.
• 1:57:13
  Speaker 5: Who that's a good banger. It's hard to walk away
• 1:57:26
  from that song.
• 1:57:27
  Speaker 4: Ain't I ain't gonna do it. You can hear him
• 1:57:35
  his dragon, that snare, drum, crawl like his.
• 1:57:45
  Speaker 1: Bar He was.
• 1:57:46
  Speaker 10: Taking him several miles from home.
• 1:57:49
  Speaker 1: Back then, it was fitting for a girl to leave alone.
• 1:57:54
  Speaker 10: Sweet Nasty asked me to wat to the door, said,
• 1:58:00
  since children as but for war, understand that, yall.
• 1:58:11
  Speaker 5: I swear that's gonna be one of the best bands
• 1:58:13
  ever