WEBVTT - The Big Outdoors -- 11/29/25

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<v Speaker 1>Hey, good morning, Welcome to the Big Outdoors News Radio

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<v Speaker 1>seven hundred WLW Cincinnati, home of the best Bengals coverage

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<v Speaker 1>and of course the Cincinnati Reds, and we got basketball.

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<v Speaker 1>We've got everything and our sports Gerbils will take that

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<v Speaker 1>up with Gary Jeff after the news at the bottom

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<v Speaker 1>of the hour. In the meantime, I circle back with

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<v Speaker 1>this fella at least once a year. He'd probably like

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<v Speaker 1>to talk to me more than that, but you know,

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<v Speaker 1>we'll save that for down the road. Scott lace Aff,

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<v Speaker 1>the sporting chef. How in the world are you, sir?

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<v Speaker 2>Getting older? Barely keeping up? But we've been busy making

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<v Speaker 2>TV shows?

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<v Speaker 1>Well, god man, the lineup is just incredible. Why don't

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<v Speaker 1>you give us a little overview there and then we

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<v Speaker 1>have some specifics to talk about. What you said are

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<v Speaker 1>right up my alley.

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<v Speaker 2>Well, we've got the Dead Meat Show and let's make

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<v Speaker 2>an announcement. Next season will be the last season we

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<v Speaker 2>shoot Dead Meat. It will air February twenty seven. You

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<v Speaker 2>heard it here first. And then you know Joe Wilson.

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<v Speaker 2>I do know.

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<v Speaker 1>Joe the World Squirrel Cookoff.

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<v Speaker 2>We're working on a show that he hosts called Meet

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<v Speaker 2>Joe Wilson. We did a a whole moose for a

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<v Speaker 2>tissery with him on the Key nine this last summer.

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<v Speaker 2>He does something different all the time. He would be

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<v Speaker 2>kind of the fun show to replace dead meat. And

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<v Speaker 2>then we have Ranch America that's about cattle ranching, the

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<v Speaker 2>Fishmonker about commercial fishing. And then Jason the Butcher is

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<v Speaker 2>a guy who trains special ops how to survive.

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<v Speaker 1>In a while, I thought you were going to back

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<v Speaker 1>off and maybe just kind of take it easy and

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<v Speaker 1>just kind of like, you know, just just roll right

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<v Speaker 1>into retirement.

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<v Speaker 2>Well, I kind of am. I've told my partner. I said, look,

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<v Speaker 2>I'm the big picture guy now, so I'm gonna I'm

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<v Speaker 2>gonna host the last dead meat shows and then I'll

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<v Speaker 2>help produce them. But I'm road hard and put away,

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<v Speaker 2>put at least wet.

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<v Speaker 1>At least wet, not dry. Huh Yeah, Well then the

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<v Speaker 1>big congratulations is in order. Joe Wilson, God, you talked

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<v Speaker 1>to him, I know was for as long as I have.

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<v Speaker 1>I think that's great because he is an absolute character.

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<v Speaker 2>Well, and he does different stuff. You know, the dead

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<v Speaker 2>meat show has never been who can shoot the biggest cats,

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<v Speaker 2>the baddest fish, whatever. We don't do that. We like

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<v Speaker 2>to connect with people and tell good stories. And nobody

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<v Speaker 2>better than Joe. You know, have you seen what they

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<v Speaker 2>do in the Kenari. He and his group dress up

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<v Speaker 2>as a different theme every year and go out halibut

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<v Speaker 2>fishing within the nail Chick. And so this year they

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<v Speaker 2>were all Elvis. So there was there was all Elvis

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<v Speaker 2>and one Waldough and this is you know, it's it's

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<v Speaker 2>every stage of Elvis when you look at these guys. Yeah,

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<v Speaker 2>they were they've done Brave Heart. They dressed up as

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<v Speaker 2>doctors during the pandemic so they wouldn't have any problem

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<v Speaker 2>on the airplane. And he's he's going to be spearing

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<v Speaker 2>sturgeon with me in Michigan in uh February. So you know,

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<v Speaker 2>we got and we still had plenty of dead meat

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<v Speaker 2>left to do. We just got done. One of the

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<v Speaker 2>birds that I've been my white whale, has been at

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<v Speaker 2>Chachalaca for the last eight years. So I know what

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<v Speaker 2>you're thinking, what what they help is chauch a lot.

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<v Speaker 1>I wouldn't have thought that at all.

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<v Speaker 2>Now there's there's four counties in Texas in the US

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<v Speaker 2>where you can shoot these things. They call them Mexican

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<v Speaker 2>tree pheasants, and I've been trying to shoot him there.

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<v Speaker 2>You don't you rarely see him flying. They're running on

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<v Speaker 2>the ground there, about the size of a large road runner.

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<v Speaker 2>So ut, my son, who is an Austin. I have

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<v Speaker 2>a new shotgun. On my last attempt to go shoot Chatilakas,

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<v Speaker 2>I'll let the cat out of the bag. His first

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<v Speaker 2>two shots he killed two chats Alakas. I'm still over.

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<v Speaker 1>Well, thank god it was him, right, we.

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<v Speaker 2>Kept it in the family. Right. If it's not going

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<v Speaker 2>to be you, if that's your son, that's even better.

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<v Speaker 1>Right, Yeah, and yeah, I am so delighted that you've

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<v Speaker 1>found another endless supply of subject matter. You know, when

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<v Speaker 1>you thought it was gonna be over with you stumble

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<v Speaker 1>on Joe Wilson. Well you didn't stumble on him, but

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<v Speaker 1>you know he is an absolute character. So I think

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<v Speaker 1>that's gonna be fantastic. What would in the name of

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<v Speaker 1>that show.

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<v Speaker 2>Will be what meet Joe Wilson?

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<v Speaker 1>That's original? Well, I'll look for it.

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<v Speaker 2>Okay, we'll keep working on the title.

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<v Speaker 1>There you go, all right, you said Ted Scott, last

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<v Speaker 1>laysaf We're going to hit a break and the big

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<v Speaker 1>Outdoors with the Sporting Chef seven hundred WLW Cincinnati back

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<v Speaker 1>in a moment. Hey, we're back the Big Outdoors News

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<v Speaker 1>Radio seven hundred WLW Cincinnati, Chip Haark, and my guest

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<v Speaker 1>is Scott Laysath. He is the Sporting chef, and he

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<v Speaker 1>has been a frequent guest at least once a year

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<v Speaker 1>on The Big Outdoors, going back at least twenty five years.

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<v Speaker 1>And we've actually never met, but you know, we seem

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<v Speaker 1>like we're kindred brothers. I don't think there's any other

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<v Speaker 1>way to explain it. So what have you been doing

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<v Speaker 1>the last couple of months? For instance, just.

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<v Speaker 2>Got back from a twenty four day marathon. Now I

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<v Speaker 2>know you've got your you got your deer season is

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<v Speaker 2>about to open or open?

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<v Speaker 1>Yes, our well, our both season has been opened since September,

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<v Speaker 1>but our gun season opens Monday here in Ohio. Kentucky

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<v Speaker 1>closed their gun season, so you know, I'll have my

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<v Speaker 1>harvest reports and all that, but uh, I'm not counted

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<v Speaker 1>as least having an animal in that pack.

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<v Speaker 2>Well. I was in Indiana a couple of weeks ago

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<v Speaker 2>for their opener, a couple of weeknds ago, and they

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<v Speaker 2>have just gigantic deer deer there around Michigan City if

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<v Speaker 2>you're familiar with that area.

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<v Speaker 1>Yeah, up in the north.

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<v Speaker 2>Yeah, there's a trapper that we hang out with, Cal Dittmar,

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<v Speaker 2>and he always does something different. One year he made skunk.

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<v Speaker 2>We've had coyote burgers, which I know you're probably crave.

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<v Speaker 2>This year we went a little different. This year. We

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<v Speaker 2>had deer nuts.

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<v Speaker 1>Okay, and from a young buck.

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<v Speaker 2>He just roast roasted them, a little seasoning on there

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<v Speaker 2>and they were good.

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<v Speaker 1>I'm okay, so it's hair off right, Okay, Okay, So

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<v Speaker 1>they're all right and they're just seasoned bald and they're

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<v Speaker 1>there maybe.

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<v Speaker 2>But they started out about the size of the louds

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<v Speaker 2>digit on my thumb and then they got a little

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<v Speaker 2>smaller of it. So we also did.

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<v Speaker 1>They dry out a little bit.

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<v Speaker 2>Yeah, the bigger nuts. We did deer nut poppers with

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<v Speaker 2>a little you know, hallopen or cream cheese bake in

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<v Speaker 2>the standard deal. Then we did beaver tail stew, roasted

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<v Speaker 2>beaver and beaver tacos.

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<v Speaker 1>Well, roasted beaver is great. Was that so was done

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<v Speaker 1>in an oven versus like a crock pot.

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<v Speaker 2>It was done in a h These are guys that

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<v Speaker 2>have a barbecue competition deal. So yeah, the whole beaver.

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<v Speaker 2>They cooked it like a like a pig shoulder, and

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<v Speaker 2>and it was fine. I mean I like beaver. It's beefy, yeah,

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<v Speaker 2>as opposed to gamey and stringy and dark and funky. No,

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<v Speaker 2>the bea BEA's good.

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<v Speaker 1>Yeah, I mean weather a vegetarian, right, So I mean,

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<v Speaker 1>how how you know better than a meating, meat eating beaver,

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<v Speaker 1>of course you know? So so what what what's the okay?

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<v Speaker 1>Tell me what deer balls taste like?

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<v Speaker 2>The little ones that were just roasted. They're kind of

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<v Speaker 2>like smoky, kind of kind of a smoky coin nut.

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<v Speaker 2>They go, although not quite as crunchy, better than the

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<v Speaker 2>ceiling testines that I had in Alaska in August.

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<v Speaker 1>Oh that sounds like crap. That just does not sound good.

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<v Speaker 1>I might use the intestine casing for sausage or something,

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<v Speaker 1>but no.

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<v Speaker 2>Uhh well these are these are ceial intestines. So they're like,

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<v Speaker 2>you know, maybe the diameter of a rope. And the

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<v Speaker 2>problem is they didn't they can't put a hose in

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<v Speaker 2>them and hose them like you were. Yeah, so so

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<v Speaker 2>these what they did? These clinkers guys that went and

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<v Speaker 2>shot the seal, they break the intestine. So it looked

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<v Speaker 2>really good. And I just had it on a stick

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<v Speaker 2>over an open fly fire and it tasted like a

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<v Speaker 2>pork rind, the bacon pork grime, smoky over the fire.

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<v Speaker 2>But you know, ate about maybe four inches of the

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<v Speaker 2>intestines and that was that's all you can handle? Yeah,

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<v Speaker 2>what was it?

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<v Speaker 1>Back on the deer balls, what's the texture?

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<v Speaker 2>Uh? The just the ones that were by themselves were crunchy.

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<v Speaker 2>The big ones that were put into the poppers were

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<v Speaker 2>a little softer. In this trapper that I'm with said

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<v Speaker 2>he's going to take the young ones and do some

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<v Speaker 2>kind of scallop like prep prep preparation with him, like.

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<v Speaker 1>A scalop potato and like a creamy sauce like.

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<v Speaker 2>A scallop, like a like a sea scallop.

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<v Speaker 1>Oh okay, not like scaloped potatoes.

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<v Speaker 2>Okay, no, no, no, no, okay. But you know, I'm

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<v Speaker 2>telling you they're not bad. If you've had if you've

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<v Speaker 2>ever had calf fries or you know, rocky mountain oysters,

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<v Speaker 2>these are better.

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<v Speaker 1>I did. Nobody told me what they were until after

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<v Speaker 1>I was done.

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<v Speaker 2>But you know that's usually bad.

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<v Speaker 1>Yeah, I can I think I can handle that.

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<v Speaker 2>Well.

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<v Speaker 1>Listen, Scott Lays at the sporting chef. Uh, you hang

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<v Speaker 1>in there for a few more minutes, because we're going

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<v Speaker 1>to come back and have a little more fun. Of course,

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<v Speaker 1>Chip Hard Scott Lace at the Big Outdoors News Radio

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<v Speaker 1>seven hundred WLW Cincinnati back in the moment coverage and

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<v Speaker 1>of course, happy Thanksgiving to everybody. I'm sure that you're

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<v Speaker 1>just packing stuffed and all that. And now we just

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<v Speaker 1>hang out and look forward to all the Christmas fixings

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<v Speaker 1>of course. And by the way, Scott, does anybody do

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<v Speaker 1>a Christmas goose anymore?

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<v Speaker 2>I mean, you know, it's a bad it's a bad

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<v Speaker 2>idea if you remember, especially with a wild goose. Yeah,

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<v Speaker 2>you know, it looks really pretty. I went, I was

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<v Speaker 2>at a wild game fee that I was invited to

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<v Speaker 2>and these guys bring in this beautiful Canada goose all roasted,

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<v Speaker 2>and they said, what hell are you going to do

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<v Speaker 2>with that? Because if the breasts are medium rare like

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<v Speaker 2>they should be, the legs are not edible. Okay, so

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<v Speaker 2>cook those legs. Same thing with ducks. Cut the legs

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<v Speaker 2>off during the season when you get a pile of them,

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<v Speaker 2>braize them, brown them, cook them for about anywhere from

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<v Speaker 2>two to three hours, a little bit longer for those

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<v Speaker 2>goose legs, they will eventually almost fall off the bone.

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<v Speaker 2>That's when you want to when the breasts are just

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<v Speaker 2>about done, throw those legs on the grill and they

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<v Speaker 2>you can eat them as opposed to fight them.

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<v Speaker 1>Do you leave the webbed feet on only for only

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<v Speaker 1>for looks?

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<v Speaker 2>It's just garnish, It's for present days.

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<v Speaker 1>There you go, just just for garnish. Right, So this

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<v Speaker 1>is still happen. So people still do that out there

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<v Speaker 1>because you really, I mean, I don't think anybody thinks

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<v Speaker 1>about it. And what's the difference between the giant Canada

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<v Speaker 1>goose and the other geese that we have? Is there

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<v Speaker 1>a difference?

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<v Speaker 2>You know, my least favorite goose is probably the Canada

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<v Speaker 2>goose we have. I'm in God, should I say it? Yeah?

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<v Speaker 1>Go ahead.

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<v Speaker 2>I live in californ I live in California.

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<v Speaker 1>You're in the good part.

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<v Speaker 2>I am in the good part. Yeah. But as I

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<v Speaker 2>travel the West, I tell them I'm from Virginia, which

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<v Speaker 2>is where I was born. It's just a lot easier.

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<v Speaker 2>So we have a lot of speckled belly geese here.

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<v Speaker 2>Respects there no, we do not, No, no, you know,

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<v Speaker 2>they eat so much different. I would rather have a

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<v Speaker 2>snow goose than a Canada goose personal presence. And a

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<v Speaker 2>lot of people talk smack about snow geese, but I

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<v Speaker 2>serve them snow geese all the time. I just don't

0:12:46.679 --> 0:12:48.560
<v Speaker 2>tell them it's a snow goose and they go, wow,

0:12:48.640 --> 0:12:49.400
<v Speaker 2>that's really good.

0:12:49.280 --> 0:12:52.720
<v Speaker 1>That's just awesome. Yeah, because they're just like, uh, you know,

0:12:52.920 --> 0:12:55.040
<v Speaker 1>animal lobbs, and they don't think you should eat them.

0:12:55.160 --> 0:12:56.160
<v Speaker 1>Is that the reason?

0:12:57.280 --> 0:13:00.000
<v Speaker 2>Well, because snow geese have a reputation here kind of

0:13:00.120 --> 0:13:04.400
<v Speaker 2>like spoonys have the same reputation here as being inedible,

0:13:04.600 --> 0:13:06.439
<v Speaker 2>and a lot of duck clubs here. If you shoot

0:13:06.440 --> 0:13:09.319
<v Speaker 2>a spy spoony, you got to put five bucks in

0:13:09.360 --> 0:13:11.960
<v Speaker 2>the kitty. Yeah, but I served people spoonies all the

0:13:12.000 --> 0:13:14.760
<v Speaker 2>time too, and they go, hey, these are good, well,

0:13:14.800 --> 0:13:15.640
<v Speaker 2>good good.

0:13:15.800 --> 0:13:19.199
<v Speaker 1>All right. Now, the big questions are how can people

0:13:19.400 --> 0:13:24.360
<v Speaker 1>find more about you? Are recipes available to people for

0:13:24.520 --> 0:13:29.400
<v Speaker 1>benison and everything else? Wild game? Is that all available

0:13:29.440 --> 0:13:31.960
<v Speaker 1>through the sporting chef? I know you have some books

0:13:31.960 --> 0:13:34.200
<v Speaker 1>on the market. They've they've been you know, it's been

0:13:34.240 --> 0:13:36.160
<v Speaker 1>a while, and you're not going to author anymore.

0:13:37.040 --> 0:13:38.320
<v Speaker 2>Yeah, I think you're going to have to go to

0:13:38.360 --> 0:13:43.160
<v Speaker 2>the bookstore or maybe the yard sale to find the cookbooks.

0:13:43.840 --> 0:13:46.760
<v Speaker 2>Sporting chef dot com tons of recipes. If you're a

0:13:46.800 --> 0:13:49.600
<v Speaker 2>waterfowl person, go to the Ducks Unlimited website. I wrote

0:13:49.640 --> 0:13:53.040
<v Speaker 2>to them for fourteen years. Winchester has a bunch of

0:13:53.080 --> 0:13:55.920
<v Speaker 2>my stuff. Sporting Chef's the best place to start. If

0:13:55.920 --> 0:13:57.959
<v Speaker 2>you want to know about the shows, go to Outdoor

0:13:58.120 --> 0:14:03.880
<v Speaker 2>Channel and it's Dead Meat the Fishmonger, Ranch America and

0:14:04.080 --> 0:14:07.640
<v Speaker 2>Jason the Butcher and look for meet Joe Wilson in

0:14:07.720 --> 0:14:08.400
<v Speaker 2>twenty seven.

0:14:08.559 --> 0:14:13.000
<v Speaker 1>Well that's awesome. Now, Ranch America. We talked about that

0:14:13.160 --> 0:14:15.480
<v Speaker 1>last year and I think it just got fired up.

0:14:15.600 --> 0:14:18.000
<v Speaker 1>So where are we with that? I mean, that sounds

0:14:18.000 --> 0:14:19.920
<v Speaker 1>like just an excellent program.

0:14:20.040 --> 0:14:23.800
<v Speaker 2>We're shooting the fourth season now and so the next

0:14:23.840 --> 0:14:26.560
<v Speaker 2>season was it just got done hearing the third season.

0:14:26.640 --> 0:14:30.000
<v Speaker 2>Next one will be on in September with Jason the Butcher.

0:14:30.080 --> 0:14:33.680
<v Speaker 2>Dead Meat starts up again at the end of January,

0:14:33.760 --> 0:14:38.240
<v Speaker 2>first of February, so there's a bunch out there. Well

0:14:38.280 --> 0:14:40.080
<v Speaker 2>that's that.

0:14:40.080 --> 0:14:44.600
<v Speaker 1>That's hey. By the way, somebody was talking about potentially

0:14:44.760 --> 0:14:47.440
<v Speaker 1>eating raccoon. It was the other morning on our morning

0:14:47.480 --> 0:14:52.040
<v Speaker 1>show when it wasn't Tom Brannman, what's his name for

0:14:52.120 --> 0:14:55.400
<v Speaker 1>crying out loud? Steve Hawkins okay, was talking about it

0:14:55.440 --> 0:14:58.480
<v Speaker 1>the other morning on the morning show. What what does

0:14:58.600 --> 0:15:01.600
<v Speaker 1>raccoon taste like? Ever had it? You know? And nobody

0:15:01.680 --> 0:15:05.200
<v Speaker 1>raccoon traps raccoons or any anymore. And nobody really you know,

0:15:05.520 --> 0:15:07.720
<v Speaker 1>hunts them with dogs. There's a few people out there,

0:15:07.720 --> 0:15:08.880
<v Speaker 1>but it's not what it used to be.

0:15:10.080 --> 0:15:16.760
<v Speaker 2>It's better than possum. How's that? And neither one of

0:15:16.800 --> 0:15:19.680
<v Speaker 2>them are in my top hundred I don't think so.

0:15:19.760 --> 0:15:23.840
<v Speaker 2>The raccoon is dark, stringy. People that say, man, I

0:15:23.960 --> 0:15:27.760
<v Speaker 2>love raccoon, I'm thinking, have you not eaten chicken? Yeah,

0:15:27.760 --> 0:15:31.280
<v Speaker 2>because it's just not it's it's okay if you have

0:15:31.320 --> 0:15:33.680
<v Speaker 2>to eat it, you can make a stew out of it. Yeah,

0:15:33.920 --> 0:15:36.960
<v Speaker 2>much much like the possum. Neither one of them really.

0:15:36.720 --> 0:15:41.320
<v Speaker 1>I mean, okay, is possum white meat white ish?

0:15:41.800 --> 0:15:47.000
<v Speaker 2>Okay? More, it's kind of it's kind of all gray ish.

0:15:47.040 --> 0:15:49.880
<v Speaker 2>And they're not good, you know, they're they're good to animals.

0:15:49.920 --> 0:15:51.880
<v Speaker 2>Leave them out there. I don't want to stew the

0:15:51.880 --> 0:15:52.640
<v Speaker 2>possum anyway.

0:15:52.800 --> 0:15:55.720
<v Speaker 1>No, Yeah, and it's a MARSUPI also carry its kids

0:15:55.760 --> 0:15:58.280
<v Speaker 1>around in the bag, you know, underneath, so you got

0:15:58.280 --> 0:16:01.760
<v Speaker 1>to be careful with that. Scott the sporting Chef, it's

0:16:01.800 --> 0:16:05.280
<v Speaker 1>a pleasure to have had you this holiday season. And

0:16:05.720 --> 0:16:09.880
<v Speaker 1>bye gosh, you know, keep sending me your emails too,

0:16:10.040 --> 0:16:11.120
<v Speaker 1>trying to sell me stuff.

0:16:11.160 --> 0:16:14.720
<v Speaker 2>Okay, I'll do that.

0:16:14.800 --> 0:16:18.120
<v Speaker 1>All right, buddy, you take care, thank you. All right,

0:16:18.200 --> 0:16:19.920
<v Speaker 1>with that, we're going to hit a break the big

0:16:19.960 --> 0:16:24.080
<v Speaker 1>outdoors News Radio seven hundred WLW, Cincinnati. We will be

0:16:24.240 --> 0:16:32.440
<v Speaker 1>back in a moment. News Radio seven hundred WLW. This

0:16:32.520 --> 0:16:36.720
<v Speaker 1>news Radio seven hundred wl Cincinnati got a lot of

0:16:37.280 --> 0:16:40.920
<v Speaker 1>facts and figures here for you. First off, Ohio's youth

0:16:40.960 --> 0:16:44.480
<v Speaker 1>deer gun season. The kids took ninety seven hundred and

0:16:44.520 --> 0:16:48.440
<v Speaker 1>fifty nine white tail over that two day period. And

0:16:49.600 --> 0:16:56.640
<v Speaker 1>let's see where are we at with Kentucky. Uh, hold on, lady,

0:16:56.680 --> 0:17:00.280
<v Speaker 1>oh Kentucky's harvest to date as of earlier this week

0:17:00.320 --> 0:17:02.480
<v Speaker 1>is one hundred and forty nine thousand, eight hundred and

0:17:02.480 --> 0:17:06.840
<v Speaker 1>sixty eight white tailed deer Ohio. And this, of course

0:17:06.920 --> 0:17:10.480
<v Speaker 1>is preceding our gun season, which will open Monday, is

0:17:10.520 --> 0:17:14.080
<v Speaker 1>at eighty two thousand and five hundred and thirty seven

0:17:15.000 --> 0:17:19.680
<v Speaker 1>and Indiana and I think their gun season has been completed.

0:17:19.680 --> 0:17:23.040
<v Speaker 1>They're at seventy eight thousand, eight hundred and eighty eight

0:17:23.440 --> 0:17:28.120
<v Speaker 1>animals to date, so the numbers are up there, and

0:17:30.119 --> 0:17:32.280
<v Speaker 1>you know, EHD has hit. A few of the states

0:17:32.600 --> 0:17:36.560
<v Speaker 1>haven't determined if it's been an impact or not. But

0:17:37.160 --> 0:17:41.800
<v Speaker 1>last but not least, been reports of dead black vultures

0:17:41.840 --> 0:17:44.439
<v Speaker 1>around East Fork Lake and a couple of other in

0:17:44.560 --> 0:17:48.879
<v Speaker 1>southern Ohio Caesars Creek and Division of Wildlife is looking

0:17:48.880 --> 0:17:51.600
<v Speaker 1>into it. But it appears to be the avian flu.

0:17:52.000 --> 0:17:55.600
<v Speaker 1>So that's what's happening. We will not miss him because

0:17:56.600 --> 0:18:01.320
<v Speaker 1>they're kind of considered invasive in this necklar woods out

0:18:01.359 --> 0:18:06.080
<v Speaker 1>of the south on a migration. It's expanding. With that,

0:18:07.440 --> 0:18:10.000
<v Speaker 1>I guess I have a great gun week next week

0:18:10.200 --> 0:18:12.800
<v Speaker 1>people here in Ohio. With that Chip Hart the Big

0:18:12.800 --> 0:18:16.240
<v Speaker 1>Outdoors News Radio seven hundred WLW, Cincinnati, be safe in

0:18:16.240 --> 0:18:18.919
<v Speaker 1>the woods, safe in the water, and safe in that

0:18:18.960 --> 0:18:19.480
<v Speaker 1>tree stead