1
00:00:01,280 --> 00:00:04,120
Speaker 1: Hey, good morning, Welcome to the Big Outdoors News Radio

2
00:00:04,320 --> 00:00:08,360
Speaker 1: seven hundred WLW Cincinnati, home of the best Bengals coverage

3
00:00:08,360 --> 00:00:12,000
Speaker 1: and of course the Cincinnati Reds, and we got basketball.

4
00:00:12,080 --> 00:00:15,720
Speaker 1: We've got everything and our sports Gerbils will take that

5
00:00:15,920 --> 00:00:20,120
Speaker 1: up with Gary Jeff after the news at the bottom

6
00:00:20,200 --> 00:00:23,400
Speaker 1: of the hour. In the meantime, I circle back with

7
00:00:23,480 --> 00:00:27,000
Speaker 1: this fella at least once a year. He'd probably like

8
00:00:27,080 --> 00:00:29,600
Speaker 1: to talk to me more than that, but you know,

9
00:00:30,240 --> 00:00:33,159
Speaker 1: we'll save that for down the road. Scott lace Aff,

10
00:00:33,360 --> 00:00:37,000
Speaker 1: the sporting chef. How in the world are you, sir?

11
00:00:40,120 --> 00:00:44,360
Speaker 2: Getting older? Barely keeping up? But we've been busy making

12
00:00:44,600 --> 00:00:45,520
Speaker 2: TV shows?

13
00:00:45,640 --> 00:00:49,360
Speaker 1: Well, god man, the lineup is just incredible. Why don't

14
00:00:49,360 --> 00:00:51,879
Speaker 1: you give us a little overview there and then we

15
00:00:51,920 --> 00:00:55,120
Speaker 1: have some specifics to talk about. What you said are

16
00:00:55,200 --> 00:00:56,160
Speaker 1: right up my alley.

17
00:00:57,560 --> 00:01:02,160
Speaker 2: Well, we've got the Dead Meat Show and let's make

18
00:01:02,200 --> 00:01:04,840
Speaker 2: an announcement. Next season will be the last season we

19
00:01:04,880 --> 00:01:10,520
Speaker 2: shoot Dead Meat. It will air February twenty seven. You

20
00:01:10,640 --> 00:01:14,240
Speaker 2: heard it here first. And then you know Joe Wilson.

21
00:01:14,880 --> 00:01:15,560
Speaker 2: I do know.

22
00:01:15,720 --> 00:01:18,880
Speaker 1: Joe the World Squirrel Cookoff.

23
00:01:19,800 --> 00:01:23,240
Speaker 2: We're working on a show that he hosts called Meet

24
00:01:23,440 --> 00:01:25,720
Speaker 2: Joe Wilson. We did a a whole moose for a

25
00:01:25,800 --> 00:01:28,280
Speaker 2: tissery with him on the Key nine this last summer.

26
00:01:29,000 --> 00:01:31,360
Speaker 2: He does something different all the time. He would be

27
00:01:31,440 --> 00:01:34,080
Speaker 2: kind of the fun show to replace dead meat. And

28
00:01:34,120 --> 00:01:37,920
Speaker 2: then we have Ranch America that's about cattle ranching, the

29
00:01:37,959 --> 00:01:43,200
Speaker 2: Fishmonker about commercial fishing. And then Jason the Butcher is

30
00:01:43,240 --> 00:01:45,720
Speaker 2: a guy who trains special ops how to survive.

31
00:01:45,760 --> 00:01:47,960
Speaker 1: In a while, I thought you were going to back

32
00:01:48,040 --> 00:01:50,320
Speaker 1: off and maybe just kind of take it easy and

33
00:01:50,520 --> 00:01:54,080
Speaker 1: just kind of like, you know, just just roll right

34
00:01:54,120 --> 00:01:55,160
Speaker 1: into retirement.

35
00:01:56,120 --> 00:01:59,240
Speaker 2: Well, I kind of am. I've told my partner. I said, look,

36
00:01:59,520 --> 00:02:03,320
Speaker 2: I'm the big picture guy now, so I'm gonna I'm

37
00:02:03,320 --> 00:02:07,680
Speaker 2: gonna host the last dead meat shows and then I'll

38
00:02:08,120 --> 00:02:12,720
Speaker 2: help produce them. But I'm road hard and put away,

39
00:02:13,000 --> 00:02:14,120
Speaker 2: put at least wet.

40
00:02:14,000 --> 00:02:20,200
Speaker 1: At least wet, not dry. Huh Yeah, Well then the

41
00:02:20,280 --> 00:02:29,040
Speaker 1: big congratulations is in order. Joe Wilson, God, you talked

42
00:02:29,040 --> 00:02:31,800
Speaker 1: to him, I know was for as long as I have.

43
00:02:33,120 --> 00:02:36,200
Speaker 1: I think that's great because he is an absolute character.

44
00:02:37,360 --> 00:02:40,079
Speaker 2: Well, and he does different stuff. You know, the dead

45
00:02:40,160 --> 00:02:42,880
Speaker 2: meat show has never been who can shoot the biggest cats,

46
00:02:42,919 --> 00:02:45,880
Speaker 2: the baddest fish, whatever. We don't do that. We like

47
00:02:45,919 --> 00:02:49,560
Speaker 2: to connect with people and tell good stories. And nobody

48
00:02:49,600 --> 00:02:53,200
Speaker 2: better than Joe. You know, have you seen what they

49
00:02:53,240 --> 00:02:55,960
Speaker 2: do in the Kenari. He and his group dress up

50
00:02:56,000 --> 00:03:00,560
Speaker 2: as a different theme every year and go out halibut

51
00:03:00,600 --> 00:03:03,640
Speaker 2: fishing within the nail Chick. And so this year they

52
00:03:03,680 --> 00:03:07,639
Speaker 2: were all Elvis. So there was there was all Elvis

53
00:03:07,720 --> 00:03:10,920
Speaker 2: and one Waldough and this is you know, it's it's

54
00:03:11,000 --> 00:03:14,040
Speaker 2: every stage of Elvis when you look at these guys. Yeah,

55
00:03:16,000 --> 00:03:18,960
Speaker 2: they were they've done Brave Heart. They dressed up as

56
00:03:19,040 --> 00:03:21,560
Speaker 2: doctors during the pandemic so they wouldn't have any problem

57
00:03:21,639 --> 00:03:26,560
Speaker 2: on the airplane. And he's he's going to be spearing

58
00:03:26,800 --> 00:03:34,440
Speaker 2: sturgeon with me in Michigan in uh February. So you know,

59
00:03:34,520 --> 00:03:36,280
Speaker 2: we got and we still had plenty of dead meat

60
00:03:36,320 --> 00:03:39,720
Speaker 2: left to do. We just got done. One of the

61
00:03:39,760 --> 00:03:43,000
Speaker 2: birds that I've been my white whale, has been at

62
00:03:43,080 --> 00:03:47,040
Speaker 2: Chachalaca for the last eight years. So I know what

63
00:03:47,080 --> 00:03:50,680
Speaker 2: you're thinking, what what they help is chauch a lot.

64
00:03:51,360 --> 00:03:52,800
Speaker 1: I wouldn't have thought that at all.

65
00:03:53,000 --> 00:03:56,640
Speaker 2: Now there's there's four counties in Texas in the US

66
00:03:56,680 --> 00:03:58,680
Speaker 2: where you can shoot these things. They call them Mexican

67
00:03:58,720 --> 00:04:03,560
Speaker 2: tree pheasants, and I've been trying to shoot him there.

68
00:04:03,640 --> 00:04:06,080
Speaker 2: You don't you rarely see him flying. They're running on

69
00:04:06,120 --> 00:04:10,240
Speaker 2: the ground there, about the size of a large road runner.

70
00:04:10,400 --> 00:04:13,080
Speaker 2: So ut, my son, who is an Austin. I have

71
00:04:13,120 --> 00:04:17,760
Speaker 2: a new shotgun. On my last attempt to go shoot Chatilakas,

72
00:04:18,279 --> 00:04:20,480
Speaker 2: I'll let the cat out of the bag. His first

73
00:04:20,480 --> 00:04:24,679
Speaker 2: two shots he killed two chats Alakas. I'm still over.

74
00:04:26,640 --> 00:04:28,920
Speaker 1: Well, thank god it was him, right, we.

75
00:04:28,920 --> 00:04:30,640
Speaker 2: Kept it in the family. Right. If it's not going

76
00:04:30,680 --> 00:04:33,679
Speaker 2: to be you, if that's your son, that's even better.

77
00:04:33,800 --> 00:04:37,000
Speaker 1: Right, Yeah, and yeah, I am so delighted that you've

78
00:04:37,000 --> 00:04:40,960
Speaker 1: found another endless supply of subject matter. You know, when

79
00:04:41,000 --> 00:04:45,000
Speaker 1: you thought it was gonna be over with you stumble

80
00:04:45,120 --> 00:04:47,600
Speaker 1: on Joe Wilson. Well you didn't stumble on him, but

81
00:04:47,720 --> 00:04:51,159
Speaker 1: you know he is an absolute character. So I think

82
00:04:51,200 --> 00:04:53,839
Speaker 1: that's gonna be fantastic. What would in the name of

83
00:04:53,839 --> 00:04:54,359
Speaker 1: that show.

84
00:04:54,200 --> 00:04:57,040
Speaker 2: Will be what meet Joe Wilson?

85
00:04:58,279 --> 00:05:00,760
Speaker 1: That's original? Well, I'll look for it.

86
00:05:01,360 --> 00:05:02,919
Speaker 2: Okay, we'll keep working on the title.

87
00:05:03,080 --> 00:05:05,599
Speaker 1: There you go, all right, you said Ted Scott, last

88
00:05:05,680 --> 00:05:08,560
Speaker 1: laysaf We're going to hit a break and the big

89
00:05:08,560 --> 00:05:12,479
Speaker 1: Outdoors with the Sporting Chef seven hundred WLW Cincinnati back

90
00:05:12,480 --> 00:05:18,000
Speaker 1: in a moment. Hey, we're back the Big Outdoors News

91
00:05:18,080 --> 00:05:21,880
Speaker 1: Radio seven hundred WLW Cincinnati, Chip Haark, and my guest

92
00:05:21,960 --> 00:05:24,960
Speaker 1: is Scott Laysath. He is the Sporting chef, and he

93
00:05:25,080 --> 00:05:28,560
Speaker 1: has been a frequent guest at least once a year

94
00:05:28,920 --> 00:05:32,240
Speaker 1: on The Big Outdoors, going back at least twenty five years.

95
00:05:32,760 --> 00:05:35,360
Speaker 1: And we've actually never met, but you know, we seem

96
00:05:35,440 --> 00:05:38,720
Speaker 1: like we're kindred brothers. I don't think there's any other

97
00:05:38,760 --> 00:05:41,120
Speaker 1: way to explain it. So what have you been doing

98
00:05:41,160 --> 00:05:45,520
Speaker 1: the last couple of months? For instance, just.

99
00:05:45,440 --> 00:05:48,000
Speaker 2: Got back from a twenty four day marathon. Now I

100
00:05:48,040 --> 00:05:50,680
Speaker 2: know you've got your you got your deer season is

101
00:05:50,720 --> 00:05:51,760
Speaker 2: about to open or open?

102
00:05:51,960 --> 00:05:55,400
Speaker 1: Yes, our well, our both season has been opened since September,

103
00:05:55,440 --> 00:05:59,800
Speaker 1: but our gun season opens Monday here in Ohio. Kentucky

104
00:06:00,160 --> 00:06:03,680
Speaker 1: closed their gun season, so you know, I'll have my

105
00:06:03,720 --> 00:06:07,360
Speaker 1: harvest reports and all that, but uh, I'm not counted

106
00:06:07,400 --> 00:06:10,839
Speaker 1: as least having an animal in that pack.

107
00:06:11,960 --> 00:06:14,719
Speaker 2: Well. I was in Indiana a couple of weeks ago

108
00:06:14,760 --> 00:06:16,920
Speaker 2: for their opener, a couple of weeknds ago, and they

109
00:06:16,920 --> 00:06:20,800
Speaker 2: have just gigantic deer deer there around Michigan City if

110
00:06:20,839 --> 00:06:21,800
Speaker 2: you're familiar with that area.

111
00:06:21,920 --> 00:06:22,679
Speaker 1: Yeah, up in the north.

112
00:06:22,760 --> 00:06:27,200
Speaker 2: Yeah, there's a trapper that we hang out with, Cal Dittmar,

113
00:06:28,000 --> 00:06:31,560
Speaker 2: and he always does something different. One year he made skunk.

114
00:06:33,120 --> 00:06:37,880
Speaker 2: We've had coyote burgers, which I know you're probably crave.

115
00:06:39,000 --> 00:06:42,279
Speaker 2: This year we went a little different. This year. We

116
00:06:42,320 --> 00:06:44,040
Speaker 2: had deer nuts.

117
00:06:43,839 --> 00:06:46,560
Speaker 1: Okay, and from a young buck.

118
00:06:47,600 --> 00:06:51,559
Speaker 2: He just roast roasted them, a little seasoning on there

119
00:06:51,720 --> 00:06:52,760
Speaker 2: and they were good.

120
00:06:53,839 --> 00:06:59,560
Speaker 1: I'm okay, so it's hair off right, Okay, Okay, So

121
00:06:59,600 --> 00:07:03,440
Speaker 1: they're all right and they're just seasoned bald and they're

122
00:07:03,680 --> 00:07:04,159
Speaker 1: there maybe.

123
00:07:04,240 --> 00:07:07,239
Speaker 2: But they started out about the size of the louds

124
00:07:07,279 --> 00:07:09,240
Speaker 2: digit on my thumb and then they got a little

125
00:07:09,240 --> 00:07:11,040
Speaker 2: smaller of it. So we also did.

126
00:07:11,200 --> 00:07:12,520
Speaker 1: They dry out a little bit.

127
00:07:12,760 --> 00:07:17,880
Speaker 2: Yeah, the bigger nuts. We did deer nut poppers with

128
00:07:17,920 --> 00:07:20,240
Speaker 2: a little you know, hallopen or cream cheese bake in

129
00:07:20,360 --> 00:07:27,320
Speaker 2: the standard deal. Then we did beaver tail stew, roasted

130
00:07:27,320 --> 00:07:30,040
Speaker 2: beaver and beaver tacos.

131
00:07:30,080 --> 00:07:33,840
Speaker 1: Well, roasted beaver is great. Was that so was done

132
00:07:33,840 --> 00:07:35,840
Speaker 1: in an oven versus like a crock pot.

133
00:07:36,920 --> 00:07:39,680
Speaker 2: It was done in a h These are guys that

134
00:07:39,720 --> 00:07:43,000
Speaker 2: have a barbecue competition deal. So yeah, the whole beaver.

135
00:07:43,240 --> 00:07:48,080
Speaker 2: They cooked it like a like a pig shoulder, and

136
00:07:48,080 --> 00:07:51,160
Speaker 2: and it was fine. I mean I like beaver. It's beefy, yeah,

137
00:07:51,320 --> 00:07:55,960
Speaker 2: as opposed to gamey and stringy and dark and funky. No,

138
00:07:56,040 --> 00:07:57,080
Speaker 2: the bea BEA's good.

139
00:07:57,240 --> 00:07:59,440
Speaker 1: Yeah, I mean weather a vegetarian, right, So I mean,

140
00:07:59,480 --> 00:08:04,760
Speaker 1: how how you know better than a meating, meat eating beaver,

141
00:08:05,160 --> 00:08:09,120
Speaker 1: of course you know? So so what what what's the okay?

142
00:08:09,320 --> 00:08:11,200
Speaker 1: Tell me what deer balls taste like?

143
00:08:13,440 --> 00:08:16,480
Speaker 2: The little ones that were just roasted. They're kind of

144
00:08:16,560 --> 00:08:21,320
Speaker 2: like smoky, kind of kind of a smoky coin nut.

145
00:08:21,440 --> 00:08:26,920
Speaker 2: They go, although not quite as crunchy, better than the

146
00:08:26,960 --> 00:08:30,240
Speaker 2: ceiling testines that I had in Alaska in August.

147
00:08:30,360 --> 00:08:33,600
Speaker 1: Oh that sounds like crap. That just does not sound good.

148
00:08:33,679 --> 00:08:36,920
Speaker 1: I might use the intestine casing for sausage or something,

149
00:08:37,000 --> 00:08:37,640
Speaker 1: but no.

150
00:08:37,800 --> 00:08:41,240
Speaker 2: Uhh well these are these are ceial intestines. So they're like,

151
00:08:41,440 --> 00:08:45,920
Speaker 2: you know, maybe the diameter of a rope. And the

152
00:08:46,080 --> 00:08:49,240
Speaker 2: problem is they didn't they can't put a hose in

153
00:08:49,280 --> 00:08:54,000
Speaker 2: them and hose them like you were. Yeah, so so

154
00:08:54,080 --> 00:08:57,160
Speaker 2: these what they did? These clinkers guys that went and

155
00:08:57,160 --> 00:09:01,559
Speaker 2: shot the seal, they break the intestine. So it looked

156
00:09:01,600 --> 00:09:04,520
Speaker 2: really good. And I just had it on a stick

157
00:09:04,679 --> 00:09:07,560
Speaker 2: over an open fly fire and it tasted like a

158
00:09:08,800 --> 00:09:14,160
Speaker 2: pork rind, the bacon pork grime, smoky over the fire.

159
00:09:14,200 --> 00:09:18,440
Speaker 2: But you know, ate about maybe four inches of the

160
00:09:18,480 --> 00:09:21,760
Speaker 2: intestines and that was that's all you can handle? Yeah,

161
00:09:22,320 --> 00:09:22,679
Speaker 2: what was it?

162
00:09:23,480 --> 00:09:25,440
Speaker 1: Back on the deer balls, what's the texture?

163
00:09:27,080 --> 00:09:29,920
Speaker 2: Uh? The just the ones that were by themselves were crunchy.

164
00:09:30,080 --> 00:09:32,839
Speaker 2: The big ones that were put into the poppers were

165
00:09:32,840 --> 00:09:36,920
Speaker 2: a little softer. In this trapper that I'm with said

166
00:09:36,960 --> 00:09:38,840
Speaker 2: he's going to take the young ones and do some

167
00:09:38,960 --> 00:09:43,199
Speaker 2: kind of scallop like prep prep preparation with him, like.

168
00:09:43,160 --> 00:09:46,679
Speaker 1: A scalop potato and like a creamy sauce like.

169
00:09:46,640 --> 00:09:50,319
Speaker 2: A scallop, like a like a sea scallop.

170
00:09:50,520 --> 00:09:52,559
Speaker 1: Oh okay, not like scaloped potatoes.

171
00:09:52,640 --> 00:09:56,079
Speaker 2: Okay, no, no, no, no, okay. But you know, I'm

172
00:09:56,080 --> 00:09:58,679
Speaker 2: telling you they're not bad. If you've had if you've

173
00:09:58,679 --> 00:10:02,160
Speaker 2: ever had calf fries or you know, rocky mountain oysters,

174
00:10:02,200 --> 00:10:03,200
Speaker 2: these are better.

175
00:10:03,440 --> 00:10:06,440
Speaker 1: I did. Nobody told me what they were until after

176
00:10:06,480 --> 00:10:07,160
Speaker 1: I was done.

177
00:10:07,480 --> 00:10:09,600
Speaker 2: But you know that's usually bad.

178
00:10:09,800 --> 00:10:11,480
Speaker 1: Yeah, I can I think I can handle that.

179
00:10:11,559 --> 00:10:11,719
Speaker 2: Well.

180
00:10:11,720 --> 00:10:16,040
Speaker 1: Listen, Scott Lays at the sporting chef. Uh, you hang

181
00:10:16,120 --> 00:10:18,520
Speaker 1: in there for a few more minutes, because we're going

182
00:10:18,600 --> 00:10:21,040
Speaker 1: to come back and have a little more fun. Of course,

183
00:10:21,559 --> 00:10:24,680
Speaker 1: Chip Hard Scott Lace at the Big Outdoors News Radio

184
00:10:24,800 --> 00:10:30,240
Speaker 1: seven hundred WLW Cincinnati back in the moment coverage and

185
00:10:30,280 --> 00:10:33,680
Speaker 1: of course, happy Thanksgiving to everybody. I'm sure that you're

186
00:10:33,720 --> 00:10:37,240
Speaker 1: just packing stuffed and all that. And now we just

187
00:10:37,679 --> 00:10:41,319
Speaker 1: hang out and look forward to all the Christmas fixings

188
00:10:41,320 --> 00:10:45,240
Speaker 1: of course. And by the way, Scott, does anybody do

189
00:10:45,320 --> 00:10:46,800
Speaker 1: a Christmas goose anymore?

190
00:10:48,240 --> 00:10:50,160
Speaker 2: I mean, you know, it's a bad it's a bad

191
00:10:50,240 --> 00:10:56,199
Speaker 2: idea if you remember, especially with a wild goose. Yeah,

192
00:10:56,240 --> 00:10:58,720
Speaker 2: you know, it looks really pretty. I went, I was

193
00:10:58,720 --> 00:11:01,280
Speaker 2: at a wild game fee that I was invited to

194
00:11:01,360 --> 00:11:05,800
Speaker 2: and these guys bring in this beautiful Canada goose all roasted,

195
00:11:05,840 --> 00:11:08,320
Speaker 2: and they said, what hell are you going to do

196
00:11:08,360 --> 00:11:11,640
Speaker 2: with that? Because if the breasts are medium rare like

197
00:11:11,679 --> 00:11:16,480
Speaker 2: they should be, the legs are not edible. Okay, so

198
00:11:16,559 --> 00:11:19,920
Speaker 2: cook those legs. Same thing with ducks. Cut the legs

199
00:11:19,920 --> 00:11:22,439
Speaker 2: off during the season when you get a pile of them,

200
00:11:22,440 --> 00:11:26,480
Speaker 2: braize them, brown them, cook them for about anywhere from

201
00:11:26,480 --> 00:11:28,480
Speaker 2: two to three hours, a little bit longer for those

202
00:11:28,520 --> 00:11:32,000
Speaker 2: goose legs, they will eventually almost fall off the bone.

203
00:11:32,600 --> 00:11:34,480
Speaker 2: That's when you want to when the breasts are just

204
00:11:34,520 --> 00:11:37,040
Speaker 2: about done, throw those legs on the grill and they

205
00:11:37,160 --> 00:11:39,520
Speaker 2: you can eat them as opposed to fight them.

206
00:11:39,600 --> 00:11:44,959
Speaker 1: Do you leave the webbed feet on only for only

207
00:11:45,000 --> 00:11:47,000
Speaker 1: for looks?

208
00:11:46,800 --> 00:11:50,520
Speaker 2: It's just garnish, It's for present days.

209
00:11:50,240 --> 00:11:53,880
Speaker 1: There you go, just just for garnish. Right, So this

210
00:11:54,080 --> 00:11:56,280
Speaker 1: is still happen. So people still do that out there

211
00:11:56,280 --> 00:11:59,280
Speaker 1: because you really, I mean, I don't think anybody thinks

212
00:11:59,320 --> 00:12:02,160
Speaker 1: about it. And what's the difference between the giant Canada

213
00:12:02,200 --> 00:12:04,839
Speaker 1: goose and the other geese that we have? Is there

214
00:12:04,880 --> 00:12:05,360
Speaker 1: a difference?

215
00:12:05,360 --> 00:12:09,240
Speaker 2: You know, my least favorite goose is probably the Canada

216
00:12:09,280 --> 00:12:14,000
Speaker 2: goose we have. I'm in God, should I say it? Yeah?

217
00:12:14,040 --> 00:12:14,400
Speaker 1: Go ahead.

218
00:12:14,440 --> 00:12:16,359
Speaker 2: I live in californ I live in California.

219
00:12:16,440 --> 00:12:17,320
Speaker 1: You're in the good part.

220
00:12:18,679 --> 00:12:20,400
Speaker 2: I am in the good part. Yeah. But as I

221
00:12:20,480 --> 00:12:23,920
Speaker 2: travel the West, I tell them I'm from Virginia, which

222
00:12:23,960 --> 00:12:27,040
Speaker 2: is where I was born. It's just a lot easier.

223
00:12:27,800 --> 00:12:30,800
Speaker 2: So we have a lot of speckled belly geese here.

224
00:12:31,000 --> 00:12:35,080
Speaker 2: Respects there no, we do not, No, no, you know,

225
00:12:36,160 --> 00:12:38,120
Speaker 2: they eat so much different. I would rather have a

226
00:12:38,160 --> 00:12:41,439
Speaker 2: snow goose than a Canada goose personal presence. And a

227
00:12:41,480 --> 00:12:44,560
Speaker 2: lot of people talk smack about snow geese, but I

228
00:12:44,640 --> 00:12:46,640
Speaker 2: serve them snow geese all the time. I just don't

229
00:12:46,679 --> 00:12:48,560
Speaker 2: tell them it's a snow goose and they go, wow,

230
00:12:48,640 --> 00:12:49,400
Speaker 2: that's really good.

231
00:12:49,280 --> 00:12:52,720
Speaker 1: That's just awesome. Yeah, because they're just like, uh, you know,

232
00:12:52,920 --> 00:12:55,040
Speaker 1: animal lobbs, and they don't think you should eat them.

233
00:12:55,160 --> 00:12:56,160
Speaker 1: Is that the reason?

234
00:12:57,280 --> 00:13:00,000
Speaker 2: Well, because snow geese have a reputation here kind of

235
00:13:00,120 --> 00:13:04,400
Speaker 2: like spoonys have the same reputation here as being inedible,

236
00:13:04,600 --> 00:13:06,439
Speaker 2: and a lot of duck clubs here. If you shoot

237
00:13:06,440 --> 00:13:09,319
Speaker 2: a spy spoony, you got to put five bucks in

238
00:13:09,360 --> 00:13:11,960
Speaker 2: the kitty. Yeah, but I served people spoonies all the

239
00:13:12,000 --> 00:13:14,760
Speaker 2: time too, and they go, hey, these are good, well,

240
00:13:14,800 --> 00:13:15,640
Speaker 2: good good.

241
00:13:15,800 --> 00:13:19,199
Speaker 1: All right. Now, the big questions are how can people

242
00:13:19,400 --> 00:13:24,360
Speaker 1: find more about you? Are recipes available to people for

243
00:13:24,520 --> 00:13:29,400
Speaker 1: benison and everything else? Wild game? Is that all available

244
00:13:29,440 --> 00:13:31,960
Speaker 1: through the sporting chef? I know you have some books

245
00:13:31,960 --> 00:13:34,200
Speaker 1: on the market. They've they've been you know, it's been

246
00:13:34,240 --> 00:13:36,160
Speaker 1: a while, and you're not going to author anymore.

247
00:13:37,040 --> 00:13:38,320
Speaker 2: Yeah, I think you're going to have to go to

248
00:13:38,360 --> 00:13:43,160
Speaker 2: the bookstore or maybe the yard sale to find the cookbooks.

249
00:13:43,840 --> 00:13:46,760
Speaker 2: Sporting chef dot com tons of recipes. If you're a

250
00:13:46,800 --> 00:13:49,600
Speaker 2: waterfowl person, go to the Ducks Unlimited website. I wrote

251
00:13:49,640 --> 00:13:53,040
Speaker 2: to them for fourteen years. Winchester has a bunch of

252
00:13:53,080 --> 00:13:55,920
Speaker 2: my stuff. Sporting Chef's the best place to start. If

253
00:13:55,920 --> 00:13:57,959
Speaker 2: you want to know about the shows, go to Outdoor

254
00:13:58,120 --> 00:14:03,880
Speaker 2: Channel and it's Dead Meat the Fishmonger, Ranch America and

255
00:14:04,080 --> 00:14:07,640
Speaker 2: Jason the Butcher and look for meet Joe Wilson in

256
00:14:07,720 --> 00:14:08,400
Speaker 2: twenty seven.

257
00:14:08,559 --> 00:14:13,000
Speaker 1: Well that's awesome. Now, Ranch America. We talked about that

258
00:14:13,160 --> 00:14:15,480
Speaker 1: last year and I think it just got fired up.

259
00:14:15,600 --> 00:14:18,000
Speaker 1: So where are we with that? I mean, that sounds

260
00:14:18,000 --> 00:14:19,920
Speaker 1: like just an excellent program.

261
00:14:20,040 --> 00:14:23,800
Speaker 2: We're shooting the fourth season now and so the next

262
00:14:23,840 --> 00:14:26,560
Speaker 2: season was it just got done hearing the third season.

263
00:14:26,640 --> 00:14:30,000
Speaker 2: Next one will be on in September with Jason the Butcher.

264
00:14:30,080 --> 00:14:33,680
Speaker 2: Dead Meat starts up again at the end of January,

265
00:14:33,760 --> 00:14:38,240
Speaker 2: first of February, so there's a bunch out there. Well

266
00:14:38,280 --> 00:14:40,080
Speaker 2: that's that.

267
00:14:40,080 --> 00:14:44,600
Speaker 1: That's hey. By the way, somebody was talking about potentially

268
00:14:44,760 --> 00:14:47,440
Speaker 1: eating raccoon. It was the other morning on our morning

269
00:14:47,480 --> 00:14:52,040
Speaker 1: show when it wasn't Tom Brannman, what's his name for

270
00:14:52,120 --> 00:14:55,400
Speaker 1: crying out loud? Steve Hawkins okay, was talking about it

271
00:14:55,440 --> 00:14:58,480
Speaker 1: the other morning on the morning show. What what does

272
00:14:58,600 --> 00:15:01,600
Speaker 1: raccoon taste like? Ever had it? You know? And nobody

273
00:15:01,680 --> 00:15:05,200
Speaker 1: raccoon traps raccoons or any anymore. And nobody really you know,

274
00:15:05,520 --> 00:15:07,720
Speaker 1: hunts them with dogs. There's a few people out there,

275
00:15:07,720 --> 00:15:08,880
Speaker 1: but it's not what it used to be.

276
00:15:10,080 --> 00:15:16,760
Speaker 2: It's better than possum. How's that? And neither one of

277
00:15:16,800 --> 00:15:19,680
Speaker 2: them are in my top hundred I don't think so.

278
00:15:19,760 --> 00:15:23,840
Speaker 2: The raccoon is dark, stringy. People that say, man, I

279
00:15:23,960 --> 00:15:27,760
Speaker 2: love raccoon, I'm thinking, have you not eaten chicken? Yeah,

280
00:15:27,760 --> 00:15:31,280
Speaker 2: because it's just not it's it's okay if you have

281
00:15:31,320 --> 00:15:33,680
Speaker 2: to eat it, you can make a stew out of it. Yeah,

282
00:15:33,920 --> 00:15:36,960
Speaker 2: much much like the possum. Neither one of them really.

283
00:15:36,720 --> 00:15:41,320
Speaker 1: I mean, okay, is possum white meat white ish?

284
00:15:41,800 --> 00:15:47,000
Speaker 2: Okay? More, it's kind of it's kind of all gray ish.

285
00:15:47,040 --> 00:15:49,880
Speaker 2: And they're not good, you know, they're they're good to animals.

286
00:15:49,920 --> 00:15:51,880
Speaker 2: Leave them out there. I don't want to stew the

287
00:15:51,880 --> 00:15:52,640
Speaker 2: possum anyway.

288
00:15:52,800 --> 00:15:55,720
Speaker 1: No, Yeah, and it's a MARSUPI also carry its kids

289
00:15:55,760 --> 00:15:58,280
Speaker 1: around in the bag, you know, underneath, so you got

290
00:15:58,280 --> 00:16:01,760
Speaker 1: to be careful with that. Scott the sporting Chef, it's

291
00:16:01,800 --> 00:16:05,280
Speaker 1: a pleasure to have had you this holiday season. And

292
00:16:05,720 --> 00:16:09,880
Speaker 1: bye gosh, you know, keep sending me your emails too,

293
00:16:10,040 --> 00:16:11,120
Speaker 1: trying to sell me stuff.

294
00:16:11,160 --> 00:16:14,720
Speaker 2: Okay, I'll do that.

295
00:16:14,800 --> 00:16:18,120
Speaker 1: All right, buddy, you take care, thank you. All right,

296
00:16:18,200 --> 00:16:19,920
Speaker 1: with that, we're going to hit a break the big

297
00:16:19,960 --> 00:16:24,080
Speaker 1: outdoors News Radio seven hundred WLW, Cincinnati. We will be

298
00:16:24,240 --> 00:16:32,440
Speaker 1: back in a moment. News Radio seven hundred WLW. This

299
00:16:32,520 --> 00:16:36,720
Speaker 1: news Radio seven hundred wl Cincinnati got a lot of

300
00:16:37,280 --> 00:16:40,920
Speaker 1: facts and figures here for you. First off, Ohio's youth

301
00:16:40,960 --> 00:16:44,480
Speaker 1: deer gun season. The kids took ninety seven hundred and

302
00:16:44,520 --> 00:16:48,440
Speaker 1: fifty nine white tail over that two day period. And

303
00:16:49,600 --> 00:16:56,640
Speaker 1: let's see where are we at with Kentucky. Uh, hold on, lady,

304
00:16:56,680 --> 00:17:00,280
Speaker 1: oh Kentucky's harvest to date as of earlier this week

305
00:17:00,320 --> 00:17:02,480
Speaker 1: is one hundred and forty nine thousand, eight hundred and

306
00:17:02,480 --> 00:17:06,840
Speaker 1: sixty eight white tailed deer Ohio. And this, of course

307
00:17:06,920 --> 00:17:10,480
Speaker 1: is preceding our gun season, which will open Monday, is

308
00:17:10,520 --> 00:17:14,080
Speaker 1: at eighty two thousand and five hundred and thirty seven

309
00:17:15,000 --> 00:17:19,680
Speaker 1: and Indiana and I think their gun season has been completed.

310
00:17:19,680 --> 00:17:23,040
Speaker 1: They're at seventy eight thousand, eight hundred and eighty eight

311
00:17:23,440 --> 00:17:28,120
Speaker 1: animals to date, so the numbers are up there, and

312
00:17:30,119 --> 00:17:32,280
Speaker 1: you know, EHD has hit. A few of the states

313
00:17:32,600 --> 00:17:36,560
Speaker 1: haven't determined if it's been an impact or not. But

314
00:17:37,160 --> 00:17:41,800
Speaker 1: last but not least, been reports of dead black vultures

315
00:17:41,840 --> 00:17:44,439
Speaker 1: around East Fork Lake and a couple of other in

316
00:17:44,560 --> 00:17:48,879
Speaker 1: southern Ohio Caesars Creek and Division of Wildlife is looking

317
00:17:48,880 --> 00:17:51,600
Speaker 1: into it. But it appears to be the avian flu.

318
00:17:52,000 --> 00:17:55,600
Speaker 1: So that's what's happening. We will not miss him because

319
00:17:56,600 --> 00:18:01,320
Speaker 1: they're kind of considered invasive in this necklar woods out

320
00:18:01,359 --> 00:18:06,080
Speaker 1: of the south on a migration. It's expanding. With that,

321
00:18:07,440 --> 00:18:10,000
Speaker 1: I guess I have a great gun week next week

322
00:18:10,200 --> 00:18:12,800
Speaker 1: people here in Ohio. With that Chip Hart the Big

323
00:18:12,800 --> 00:18:16,240
Speaker 1: Outdoors News Radio seven hundred WLW, Cincinnati, be safe in

324
00:18:16,240 --> 00:18:18,919
Speaker 1: the woods, safe in the water, and safe in that

325
00:18:18,960 --> 00:18:19,480
Speaker 1: tree stead