Speaker 1: Hey, good morning, Welcome to the Big Outdoors News Radio
Speaker 1: seven hundred WLW Cincinnati, home of the best Bengals coverage
Speaker 1: and of course the Cincinnati Reds, and we got basketball.
Speaker 1: We've got everything and our sports Gerbils will take that
Speaker 1: up with Gary Jeff after the news at the bottom
Speaker 1: of the hour. In the meantime, I circle back with
Speaker 1: this fella at least once a year. He'd probably like
Speaker 1: to talk to me more than that, but you know,
Speaker 1: we'll save that for down the road. Scott lace Aff,
Speaker 1: the sporting chef. How in the world are you, sir?
Speaker 2: Getting older? Barely keeping up? But we've been busy making
Speaker 2: TV shows?
Speaker 1: Well, god man, the lineup is just incredible. Why don't
Speaker 1: you give us a little overview there and then we
Speaker 1: have some specifics to talk about. What you said are
Speaker 1: right up my alley.
Speaker 2: Well, we've got the Dead Meat Show and let's make
Speaker 2: an announcement. Next season will be the last season we
Speaker 2: shoot Dead Meat. It will air February twenty seven. You
Speaker 2: heard it here first. And then you know Joe Wilson.
Speaker 2: I do know.
Speaker 1: Joe the World Squirrel Cookoff.
Speaker 2: We're working on a show that he hosts called Meet
Speaker 2: Joe Wilson. We did a a whole moose for a
Speaker 2: tissery with him on the Key nine this last summer.
Speaker 2: He does something different all the time. He would be
Speaker 2: kind of the fun show to replace dead meat. And
Speaker 2: then we have Ranch America that's about cattle ranching, the
Speaker 2: Fishmonker about commercial fishing. And then Jason the Butcher is
Speaker 2: a guy who trains special ops how to survive.
Speaker 1: In a while, I thought you were going to back
Speaker 1: off and maybe just kind of take it easy and
Speaker 1: just kind of like, you know, just just roll right
Speaker 1: into retirement.
Speaker 2: Well, I kind of am. I've told my partner. I said, look,
Speaker 2: I'm the big picture guy now, so I'm gonna I'm
Speaker 2: gonna host the last dead meat shows and then I'll
Speaker 2: help produce them. But I'm road hard and put away,
Speaker 2: put at least wet.
Speaker 1: At least wet, not dry. Huh Yeah, Well then the
Speaker 1: big congratulations is in order. Joe Wilson, God, you talked
Speaker 1: to him, I know was for as long as I have.
Speaker 1: I think that's great because he is an absolute character.
Speaker 2: Well, and he does different stuff. You know, the dead
Speaker 2: meat show has never been who can shoot the biggest cats,
Speaker 2: the baddest fish, whatever. We don't do that. We like
Speaker 2: to connect with people and tell good stories. And nobody
Speaker 2: better than Joe. You know, have you seen what they
Speaker 2: do in the Kenari. He and his group dress up
Speaker 2: as a different theme every year and go out halibut
Speaker 2: fishing within the nail Chick. And so this year they
Speaker 2: were all Elvis. So there was there was all Elvis
Speaker 2: and one Waldough and this is you know, it's it's
Speaker 2: every stage of Elvis when you look at these guys. Yeah,
Speaker 2: they were they've done Brave Heart. They dressed up as
Speaker 2: doctors during the pandemic so they wouldn't have any problem
Speaker 2: on the airplane. And he's he's going to be spearing
Speaker 2: sturgeon with me in Michigan in uh February. So you know,
Speaker 2: we got and we still had plenty of dead meat
Speaker 2: left to do. We just got done. One of the
Speaker 2: birds that I've been my white whale, has been at
Speaker 2: Chachalaca for the last eight years. So I know what
Speaker 2: you're thinking, what what they help is chauch a lot.
Speaker 1: I wouldn't have thought that at all.
Speaker 2: Now there's there's four counties in Texas in the US
Speaker 2: where you can shoot these things. They call them Mexican
Speaker 2: tree pheasants, and I've been trying to shoot him there.
Speaker 2: You don't you rarely see him flying. They're running on
Speaker 2: the ground there, about the size of a large road runner.
Speaker 2: So ut, my son, who is an Austin. I have
Speaker 2: a new shotgun. On my last attempt to go shoot Chatilakas,
Speaker 2: I'll let the cat out of the bag. His first
Speaker 2: two shots he killed two chats Alakas. I'm still over.
Speaker 1: Well, thank god it was him, right, we.
Speaker 2: Kept it in the family. Right. If it's not going
Speaker 2: to be you, if that's your son, that's even better.
Speaker 1: Right, Yeah, and yeah, I am so delighted that you've
Speaker 1: found another endless supply of subject matter. You know, when
Speaker 1: you thought it was gonna be over with you stumble
Speaker 1: on Joe Wilson. Well you didn't stumble on him, but
Speaker 1: you know he is an absolute character. So I think
Speaker 1: that's gonna be fantastic. What would in the name of
Speaker 1: that show.
Speaker 2: Will be what meet Joe Wilson?
Speaker 1: That's original? Well, I'll look for it.
Speaker 2: Okay, we'll keep working on the title.
Speaker 1: There you go, all right, you said Ted Scott, last
Speaker 1: laysaf We're going to hit a break and the big
Speaker 1: Outdoors with the Sporting Chef seven hundred WLW Cincinnati back
Speaker 1: in a moment. Hey, we're back the Big Outdoors News
Speaker 1: Radio seven hundred WLW Cincinnati, Chip Haark, and my guest
Speaker 1: is Scott Laysath. He is the Sporting chef, and he
Speaker 1: has been a frequent guest at least once a year
Speaker 1: on The Big Outdoors, going back at least twenty five years.
Speaker 1: And we've actually never met, but you know, we seem
Speaker 1: like we're kindred brothers. I don't think there's any other
Speaker 1: way to explain it. So what have you been doing
Speaker 1: the last couple of months? For instance, just.
Speaker 2: Got back from a twenty four day marathon. Now I
Speaker 2: know you've got your you got your deer season is
Speaker 2: about to open or open?
Speaker 1: Yes, our well, our both season has been opened since September,
Speaker 1: but our gun season opens Monday here in Ohio. Kentucky
Speaker 1: closed their gun season, so you know, I'll have my
Speaker 1: harvest reports and all that, but uh, I'm not counted
Speaker 1: as least having an animal in that pack.
Speaker 2: Well. I was in Indiana a couple of weeks ago
Speaker 2: for their opener, a couple of weeknds ago, and they
Speaker 2: have just gigantic deer deer there around Michigan City if
Speaker 2: you're familiar with that area.
Speaker 1: Yeah, up in the north.
Speaker 2: Yeah, there's a trapper that we hang out with, Cal Dittmar,
Speaker 2: and he always does something different. One year he made skunk.
Speaker 2: We've had coyote burgers, which I know you're probably crave.
Speaker 2: This year we went a little different. This year. We
Speaker 2: had deer nuts.
Speaker 1: Okay, and from a young buck.
Speaker 2: He just roast roasted them, a little seasoning on there
Speaker 2: and they were good.
Speaker 1: I'm okay, so it's hair off right, Okay, Okay, So
Speaker 1: they're all right and they're just seasoned bald and they're
Speaker 1: there maybe.
Speaker 2: But they started out about the size of the louds
Speaker 2: digit on my thumb and then they got a little
Speaker 2: smaller of it. So we also did.
Speaker 1: They dry out a little bit.
Speaker 2: Yeah, the bigger nuts. We did deer nut poppers with
Speaker 2: a little you know, hallopen or cream cheese bake in
Speaker 2: the standard deal. Then we did beaver tail stew, roasted
Speaker 2: beaver and beaver tacos.
Speaker 1: Well, roasted beaver is great. Was that so was done
Speaker 1: in an oven versus like a crock pot.
Speaker 2: It was done in a h These are guys that
Speaker 2: have a barbecue competition deal. So yeah, the whole beaver.
Speaker 2: They cooked it like a like a pig shoulder, and
Speaker 2: and it was fine. I mean I like beaver. It's beefy, yeah,
Speaker 2: as opposed to gamey and stringy and dark and funky. No,
Speaker 2: the bea BEA's good.
Speaker 1: Yeah, I mean weather a vegetarian, right, So I mean,
Speaker 1: how how you know better than a meating, meat eating beaver,
Speaker 1: of course you know? So so what what what's the okay?
Speaker 1: Tell me what deer balls taste like?
Speaker 2: The little ones that were just roasted. They're kind of
Speaker 2: like smoky, kind of kind of a smoky coin nut.
Speaker 2: They go, although not quite as crunchy, better than the
Speaker 2: ceiling testines that I had in Alaska in August.
Speaker 1: Oh that sounds like crap. That just does not sound good.
Speaker 1: I might use the intestine casing for sausage or something,
Speaker 1: but no.
Speaker 2: Uhh well these are these are ceial intestines. So they're like,
Speaker 2: you know, maybe the diameter of a rope. And the
Speaker 2: problem is they didn't they can't put a hose in
Speaker 2: them and hose them like you were. Yeah, so so
Speaker 2: these what they did? These clinkers guys that went and
Speaker 2: shot the seal, they break the intestine. So it looked
Speaker 2: really good. And I just had it on a stick
Speaker 2: over an open fly fire and it tasted like a
Speaker 2: pork rind, the bacon pork grime, smoky over the fire.
Speaker 2: But you know, ate about maybe four inches of the
Speaker 2: intestines and that was that's all you can handle? Yeah,
Speaker 2: what was it?
Speaker 1: Back on the deer balls, what's the texture?
Speaker 2: Uh? The just the ones that were by themselves were crunchy.
Speaker 2: The big ones that were put into the poppers were
Speaker 2: a little softer. In this trapper that I'm with said
Speaker 2: he's going to take the young ones and do some
Speaker 2: kind of scallop like prep prep preparation with him, like.
Speaker 1: A scalop potato and like a creamy sauce like.
Speaker 2: A scallop, like a like a sea scallop.
Speaker 1: Oh okay, not like scaloped potatoes.
Speaker 2: Okay, no, no, no, no, okay. But you know, I'm
Speaker 2: telling you they're not bad. If you've had if you've
Speaker 2: ever had calf fries or you know, rocky mountain oysters,
Speaker 2: these are better.
Speaker 1: I did. Nobody told me what they were until after
Speaker 1: I was done.
Speaker 2: But you know that's usually bad.
Speaker 1: Yeah, I can I think I can handle that.
Speaker 2: Well.
Speaker 1: Listen, Scott Lays at the sporting chef. Uh, you hang
Speaker 1: in there for a few more minutes, because we're going
Speaker 1: to come back and have a little more fun. Of course,
Speaker 1: Chip Hard Scott Lace at the Big Outdoors News Radio
Speaker 1: seven hundred WLW Cincinnati back in the moment coverage and
Speaker 1: of course, happy Thanksgiving to everybody. I'm sure that you're
Speaker 1: just packing stuffed and all that. And now we just
Speaker 1: hang out and look forward to all the Christmas fixings
Speaker 1: of course. And by the way, Scott, does anybody do
Speaker 1: a Christmas goose anymore?
Speaker 2: I mean, you know, it's a bad it's a bad
Speaker 2: idea if you remember, especially with a wild goose. Yeah,
Speaker 2: you know, it looks really pretty. I went, I was
Speaker 2: at a wild game fee that I was invited to
Speaker 2: and these guys bring in this beautiful Canada goose all roasted,
Speaker 2: and they said, what hell are you going to do
Speaker 2: with that? Because if the breasts are medium rare like
Speaker 2: they should be, the legs are not edible. Okay, so
Speaker 2: cook those legs. Same thing with ducks. Cut the legs
Speaker 2: off during the season when you get a pile of them,
Speaker 2: braize them, brown them, cook them for about anywhere from
Speaker 2: two to three hours, a little bit longer for those
Speaker 2: goose legs, they will eventually almost fall off the bone.
Speaker 2: That's when you want to when the breasts are just
Speaker 2: about done, throw those legs on the grill and they
Speaker 2: you can eat them as opposed to fight them.
Speaker 1: Do you leave the webbed feet on only for only
Speaker 1: for looks?
Speaker 2: It's just garnish, It's for present days.
Speaker 1: There you go, just just for garnish. Right, So this
Speaker 1: is still happen. So people still do that out there
Speaker 1: because you really, I mean, I don't think anybody thinks
Speaker 1: about it. And what's the difference between the giant Canada
Speaker 1: goose and the other geese that we have? Is there
Speaker 1: a difference?
Speaker 2: You know, my least favorite goose is probably the Canada
Speaker 2: goose we have. I'm in God, should I say it? Yeah?
Speaker 1: Go ahead.
Speaker 2: I live in californ I live in California.
Speaker 1: You're in the good part.
Speaker 2: I am in the good part. Yeah. But as I
Speaker 2: travel the West, I tell them I'm from Virginia, which
Speaker 2: is where I was born. It's just a lot easier.
Speaker 2: So we have a lot of speckled belly geese here.
Speaker 2: Respects there no, we do not, No, no, you know,
Speaker 2: they eat so much different. I would rather have a
Speaker 2: snow goose than a Canada goose personal presence. And a
Speaker 2: lot of people talk smack about snow geese, but I
Speaker 2: serve them snow geese all the time. I just don't
Speaker 2: tell them it's a snow goose and they go, wow,
Speaker 2: that's really good.
Speaker 1: That's just awesome. Yeah, because they're just like, uh, you know,
Speaker 1: animal lobbs, and they don't think you should eat them.
Speaker 1: Is that the reason?
Speaker 2: Well, because snow geese have a reputation here kind of
Speaker 2: like spoonys have the same reputation here as being inedible,
Speaker 2: and a lot of duck clubs here. If you shoot
Speaker 2: a spy spoony, you got to put five bucks in
Speaker 2: the kitty. Yeah, but I served people spoonies all the
Speaker 2: time too, and they go, hey, these are good, well,
Speaker 2: good good.
Speaker 1: All right. Now, the big questions are how can people
Speaker 1: find more about you? Are recipes available to people for
Speaker 1: benison and everything else? Wild game? Is that all available
Speaker 1: through the sporting chef? I know you have some books
Speaker 1: on the market. They've they've been you know, it's been
Speaker 1: a while, and you're not going to author anymore.
Speaker 2: Yeah, I think you're going to have to go to
Speaker 2: the bookstore or maybe the yard sale to find the cookbooks.
Speaker 2: Sporting chef dot com tons of recipes. If you're a
Speaker 2: waterfowl person, go to the Ducks Unlimited website. I wrote
Speaker 2: to them for fourteen years. Winchester has a bunch of
Speaker 2: my stuff. Sporting Chef's the best place to start. If
Speaker 2: you want to know about the shows, go to Outdoor
Speaker 2: Channel and it's Dead Meat the Fishmonger, Ranch America and
Speaker 2: Jason the Butcher and look for meet Joe Wilson in
Speaker 2: twenty seven.
Speaker 1: Well that's awesome. Now, Ranch America. We talked about that
Speaker 1: last year and I think it just got fired up.
Speaker 1: So where are we with that? I mean, that sounds
Speaker 1: like just an excellent program.
Speaker 2: We're shooting the fourth season now and so the next
Speaker 2: season was it just got done hearing the third season.
Speaker 2: Next one will be on in September with Jason the Butcher.
Speaker 2: Dead Meat starts up again at the end of January,
Speaker 2: first of February, so there's a bunch out there. Well
Speaker 2: that's that.
Speaker 1: That's hey. By the way, somebody was talking about potentially
Speaker 1: eating raccoon. It was the other morning on our morning
Speaker 1: show when it wasn't Tom Brannman, what's his name for
Speaker 1: crying out loud? Steve Hawkins okay, was talking about it
Speaker 1: the other morning on the morning show. What what does
Speaker 1: raccoon taste like? Ever had it? You know? And nobody
Speaker 1: raccoon traps raccoons or any anymore. And nobody really you know,
Speaker 1: hunts them with dogs. There's a few people out there,
Speaker 1: but it's not what it used to be.
Speaker 2: It's better than possum. How's that? And neither one of
Speaker 2: them are in my top hundred I don't think so.
Speaker 2: The raccoon is dark, stringy. People that say, man, I
Speaker 2: love raccoon, I'm thinking, have you not eaten chicken? Yeah,
Speaker 2: because it's just not it's it's okay if you have
Speaker 2: to eat it, you can make a stew out of it. Yeah,
Speaker 2: much much like the possum. Neither one of them really.
Speaker 1: I mean, okay, is possum white meat white ish?
Speaker 2: Okay? More, it's kind of it's kind of all gray ish.
Speaker 2: And they're not good, you know, they're they're good to animals.
Speaker 2: Leave them out there. I don't want to stew the
Speaker 2: possum anyway.
Speaker 1: No, Yeah, and it's a MARSUPI also carry its kids
Speaker 1: around in the bag, you know, underneath, so you got
Speaker 1: to be careful with that. Scott the sporting Chef, it's
Speaker 1: a pleasure to have had you this holiday season. And
Speaker 1: bye gosh, you know, keep sending me your emails too,
Speaker 1: trying to sell me stuff.
Speaker 2: Okay, I'll do that.
Speaker 1: All right, buddy, you take care, thank you. All right,
Speaker 1: with that, we're going to hit a break the big
Speaker 1: outdoors News Radio seven hundred WLW, Cincinnati. We will be
Speaker 1: back in a moment. News Radio seven hundred WLW. This
Speaker 1: news Radio seven hundred wl Cincinnati got a lot of
Speaker 1: facts and figures here for you. First off, Ohio's youth
Speaker 1: deer gun season. The kids took ninety seven hundred and
Speaker 1: fifty nine white tail over that two day period. And
Speaker 1: let's see where are we at with Kentucky. Uh, hold on, lady,
Speaker 1: oh Kentucky's harvest to date as of earlier this week
Speaker 1: is one hundred and forty nine thousand, eight hundred and
Speaker 1: sixty eight white tailed deer Ohio. And this, of course
Speaker 1: is preceding our gun season, which will open Monday, is
Speaker 1: at eighty two thousand and five hundred and thirty seven
Speaker 1: and Indiana and I think their gun season has been completed.
Speaker 1: They're at seventy eight thousand, eight hundred and eighty eight
Speaker 1: animals to date, so the numbers are up there, and
Speaker 1: you know, EHD has hit. A few of the states
Speaker 1: haven't determined if it's been an impact or not. But
Speaker 1: last but not least, been reports of dead black vultures
Speaker 1: around East Fork Lake and a couple of other in
Speaker 1: southern Ohio Caesars Creek and Division of Wildlife is looking
Speaker 1: into it. But it appears to be the avian flu.
Speaker 1: So that's what's happening. We will not miss him because
Speaker 1: they're kind of considered invasive in this necklar woods out
Speaker 1: of the south on a migration. It's expanding. With that,
Speaker 1: I guess I have a great gun week next week
Speaker 1: people here in Ohio. With that Chip Hart the Big
Speaker 1: Outdoors News Radio seven hundred WLW, Cincinnati, be safe in
Speaker 1: the woods, safe in the water, and safe in that
Speaker 1: tree stead