Speaker 1: This is the meat Eater Podcast coming at you shirtless, severely,
Speaker 1: bug bitten, and in my case, underwear listeningcast.
Speaker 2: You can't predict any of this.
Speaker 1: The meat Eater Podcast is brought to you by First Light.
Speaker 1: Whether you're checking trail cams, hanging deer stands, or scouting
Speaker 1: for el, First Light has performance apparel to support every
Speaker 1: hunter in every environment. Check it out at first light
Speaker 1: dot com. F I R S T L I T
Speaker 1: E dot com. Okay, join right now. By Renee Cross.
Speaker 1: Who played bass was Zzy Top?
Speaker 3: Not?
Speaker 1: Really? You did?
Speaker 2: I did?
Speaker 1: He did? By no idea?
Speaker 3: You were not not at the member of the band. No,
Speaker 3: he he played bass.
Speaker 4: Yeah, it's still.
Speaker 1: He played bass with the guys. He played basis. You
Speaker 1: play basis? Easy top? Yeah, you don't need to give
Speaker 1: all the extra somewhere details needed. Renee Cross has actually
Speaker 1: run Cyrus Cove, Marina. I'm gonna start off by talent.
Speaker 1: I got you there's I got a couple of good stories.
Speaker 1: But when I met people, I met my buddy Jimmy Dorn.
Speaker 1: Just to give you a background, I moved to Seattle.
Speaker 1: I lived in Seattle for a few years, and there's
Speaker 1: this dude Jimmy.
Speaker 2: Doring is now he's a pizza magnate.
Speaker 4: Buddy mine. He sold his pizza joint.
Speaker 2: I thought he opened up another one.
Speaker 4: Different men.
Speaker 1: He's in a lower margin business now missus Pizzas loves
Speaker 1: his place, but just lower margins. Anyhow, he heard that
Speaker 1: I moved to Seattle, and he sends a couple of
Speaker 1: emails just like the company email address, saying, hey, I
Speaker 1: saw Steve.
Speaker 4: Move to Seattle.
Speaker 1: If he ever wants to come buy and get a pizza,
Speaker 1: have him called to my restaurant. I never get these emails.
Speaker 1: I never see this. One day, I take my kids
Speaker 1: to get a haircut, and like it takes forever to
Speaker 1: get them all their hair all three of them their haircuts.
Speaker 1: And we're living like in a temporary place. My wife
Speaker 1: had just taken a job, and and I'm walking back
Speaker 1: with them. I'm like, man, it's just too late. I'm
Speaker 1: never gonna get back, make dinner, get everybody to bed.
Speaker 1: It's not gonna happen. And I'm like, I guess we're
Speaker 1: walking past a pizza joint, Belltown Pizza, and I just
Speaker 1: like walk in. I think I'll get them a slice
Speaker 1: of pizza. And there's this bald headed dude standing there.
Speaker 1: I can't believe you came. I'm like, uh, do I
Speaker 1: know you?
Speaker 2: What you mean?
Speaker 1: Like you don't get customers. I met Renee, a cross
Speaker 1: here from Cypress Cot Marino. You probably don't even remember
Speaker 1: this at your fish cleaning station.
Speaker 3: And my book. I wanted you to decide it.
Speaker 1: Yeah, we were down. I've fished out of Cypress Coved
Speaker 1: a couple times now and and then oddly in different circumstances.
Speaker 1: But my buddy Greg Fonce's who I taught about all
Speaker 1: the time, has been on the show.
Speaker 4: My Spearfish and mentor.
Speaker 3: Uh.
Speaker 1: He's got friends and connections down in southern Louisiana, And
Speaker 1: so we were we. I think I've gone three times,
Speaker 1: three years in a row, down to Spearfish down out
Speaker 1: of out of Venice, Louisiana, and have based out of
Speaker 1: Cypress Cove. So one day we're sitting there cleaning fish.
Speaker 1: I don't know if you were there at this time
Speaker 1: or not. We're just sitting there cleaning fish.
Speaker 2: I think I was.
Speaker 1: Some guy pulls out in the truck.
Speaker 2: Oh yeah, I remember, yeah, I remember the truck.
Speaker 1: And he wants me to sign his book, and we
Speaker 1: get to talking and winds up that he owns the
Speaker 1: whole damn deal.
Speaker 2: I remember that cypress cove.
Speaker 1: Marina.
Speaker 3: Well, it's like I've told you before, Steve, I just
Speaker 3: liked the format of your show, and especially the cooking part.
Speaker 3: I love to cook. I mean I built my house
Speaker 3: almost thirty years ago now, and the first thing that
Speaker 3: I put in it was a commotional vulcan stove because
Speaker 3: I like to cook that much. I mean, people walk
Speaker 3: in there. At that time, you didn't have those big stills. Nowadays,
Speaker 3: it's it's kind of an arm you know. Anybody that
Speaker 3: builds a high end house, they're going to put in
Speaker 3: a commercial stove. It might be Viking, it might be
Speaker 3: a wolf or anything else. But the reality is that
Speaker 3: my kids had given me your cookbook, and when I
Speaker 3: found out that you actually come in, I said, get
Speaker 3: that cookbook.
Speaker 1: I want him to sign it.
Speaker 3: It means up it to me. I was like a kid.
Speaker 3: It's like a rock star. I mean to me, you were.
Speaker 3: I like your show. I like the format of it.
Speaker 3: I like everything about it.
Speaker 4: You know, that's great, man.
Speaker 3: It was, it was.
Speaker 4: It was.
Speaker 3: It's a it's a great thing. And I'm glad that
Speaker 3: we finally get get to put something together like what
Speaker 3: we're trying to do in October this year.
Speaker 1: Yeah, I'm gonna cut to the chase real quick. Then
Speaker 1: we're gonna come back around a couple of things. Getting
Speaker 1: an know Renee at Cypress Cove, we eventually hit on
Speaker 1: this idea of doing the thing we've been wanting to
Speaker 1: do for a long time, just looking for the great
Speaker 1: place to do it where we're gonna do.
Speaker 4: A thing called me Eater Experiences.
Speaker 1: And when we started getting this going, Renee was the
Speaker 1: first guy called because he's got this awesome place, and
Speaker 1: I want you to describe the fishery there because it's
Speaker 1: it's like one of the I mean richest I keep saying,
Speaker 1: like one of the richest marine environments on Earth, where
Speaker 1: it's like you're you're where the Mississippi dumps into the
Speaker 1: Golf of Mexico, but you're only twenty miles from offshore.
Speaker 4: Yep.
Speaker 3: We we like to say we've got everything from bash
Speaker 3: to blue balling, and that's a fact.
Speaker 1: Bass of Blue Marnin, Bass of Blue Marlin, and you
Speaker 1: can be back.
Speaker 4: At night exactly, yeah, exactly.
Speaker 1: So we're doing a deal. We're doing a big fishing
Speaker 1: party where we're gonna base. We're gonna come in and
Speaker 1: take over. Not take over because is gonna be there.
Speaker 4: We're gonna come in and do.
Speaker 1: A big fishing party at Cypress Coved Marina where folks
Speaker 1: can come. We're gonna have a bunch of our guys
Speaker 1: from media down there. Folks can come and we're gonna fish.
Speaker 1: We've got tons of guides lined up. We stay at
Speaker 1: Cypress Coved Marina, so you're just staying right where you're fishing.
Speaker 4: We got all these guys lined up.
Speaker 1: Every day, people that come down, you get to do
Speaker 1: something different every day in shore, do offshore, clean fish,
Speaker 1: package fish, talk about fish. We'll do stuff at night
Speaker 1: for fun. It's gonna be a blast.
Speaker 3: And you get to get experience some of the best
Speaker 3: food in the world because we're gonna put on the
Speaker 3: dog for this show and it's not gonna be anything trashy.
Speaker 3: One of the things that we like to specialize in
Speaker 3: and we do it out of our restaurant and we
Speaker 3: would like to do it for the people that are
Speaker 3: coming and take and on this charter as well. If
Speaker 3: you catch a bunch of fish that you feel like eating,
Speaker 3: you've come in from one end of the country. They're
Speaker 3: coming down to the bottom of the boot to the
Speaker 3: Venice Louisiana, and hey, I caught some red fish. I
Speaker 3: sure would like to eat it tonight. It's fresh. Absolutely,
Speaker 3: we'll cook it for you that night when you have
Speaker 3: it nice and fresh and included with everything else that
Speaker 3: we're doing with this this package. You know, we want
Speaker 3: to make sure that you not only have the experience
Speaker 3: of catching these fish, but eating them fresh out of
Speaker 3: the Gulf.
Speaker 4: Of Mexico, learn how to cook them right right right exactly.
Speaker 4: I met you had a fish cleaning station.
Speaker 2: No.
Speaker 3: Look, I mean we've had people bring them into the
Speaker 3: the restaurant and they have not taken bloodlines out and
Speaker 3: everything else that said. You don't understand this is for
Speaker 3: your experience. You want it right, Get that blood line
Speaker 3: out of that that doesn't.
Speaker 1: Taste very well.
Speaker 3: It's very early, very strong. So we're going to make
Speaker 3: sure that the gods cleaned the fish properly and the
Speaker 3: people that want to go here and cook it for
Speaker 3: they had dinner that night, they can have it excellent.
Speaker 1: Also joined to a honesty, tell us is here, Hi, Steve,
Speaker 1: why are you looking at Phil?
Speaker 2: I wasn't just kind of making a joke as though
Speaker 2: there might be someone else sitting next to me, Karen
Speaker 2: sitting behind.
Speaker 1: Me, and uh, and Sets here, what do you what
Speaker 1: are you guys wearing there?
Speaker 2: It's a new fancy color.
Speaker 1: Everybody's been wearing that shirt on the podcast. We've never
Speaker 1: addressed that shirt. We'd like because it was kind of
Speaker 1: a thing in the future and it still is the
Speaker 1: thing in the future. But if you've seen us all
Speaker 1: wearing that shirt, which is one of the best shirts
Speaker 1: ever made on the planet. Not a summertime shirt, it's
Speaker 1: a winter shirt. Nope, uh, one of the best wool
Speaker 1: shirts ever made on the planet. But that color is
Speaker 1: called walnut. And First Light has two new colors, a
Speaker 1: walnut and they have the new Western cameo circle, which
Speaker 1: you probably seen on our social media and people wearing
Speaker 1: it around the room. Here, Oh, Set's got a walnut jacket.
Speaker 1: One that's out, this one's out on.
Speaker 4: That rain where.
Speaker 1: But the two new colors, which a lot of people
Speaker 1: have commented on, walnut and the new First Light Western
Speaker 1: cameo pattern circa. You can now any old Tom, Dick
Speaker 1: and Harry can go and find all your wool bass layers.
Speaker 1: So Marino bass layers, the wick, the kiln, the furnace,
Speaker 1: all those Marino bass layers are now available in both walnut,
Speaker 1: which he's attractive young men are wearing, and the new
Speaker 1: Western cameo pattern Circa, which again people have seen on
Speaker 1: social media and asked about, but no one was really
Speaker 1: saying much about it because we just you just don't
Speaker 1: talk about stuff that's forthcoming. But those bass layers are
Speaker 1: out now. So check out this fine color of these
Speaker 1: boys have on and then get over to first light
Speaker 1: dot com and check out the new bass layers.
Speaker 4: Well else we gotta go. Oh oh, you know.
Speaker 1: Another thing we got to talk about Yanni real quick
Speaker 1: is the every year Yanni and I do how many
Speaker 1: years we've been doing this?
Speaker 2: Oh boy, I think we've done at least three turkeys,
Speaker 2: and I think we did one elk hunt to that.
Speaker 4: Right this is year five, I believe.
Speaker 1: So every year Jannis and I do a TRCP giveaway
Speaker 1: TRCP sweepstakes giveaway where.
Speaker 4: We take it's kind of changed over the years, but it's.
Speaker 1: Settled in on me and Yanni take two winners on
Speaker 1: a turkey hunt and we have a phenomenal success rate.
Speaker 4: With our hunters.
Speaker 2: The hunters have are batting one hundred. I think you
Speaker 2: went home Turkey list one year.
Speaker 1: Yeah, because I put my I don't I put I
Speaker 1: put all those ahead of myself. All the money goes
Speaker 1: to TRCP, So THEODO Roosevelt Conservation Partnership, it's a fundraiser.
Speaker 1: We do uh, we just we volunteer our time. All
Speaker 1: the money goes to t RCP. And it's a raffle.
Speaker 1: So you bought like it's like twenty five bucks gives
Speaker 1: you ten entries, that's right, fifty bucks gives you twenty
Speaker 1: five entries and then legally they have.
Speaker 2: To hundred bucks gets you a hundred entries.
Speaker 1: Yeah, and legally you got to do something where you
Speaker 1: got where people can also enter because it's the sweepstakes
Speaker 1: and it's very complicated sweepstakes law. Did you just say
Speaker 1: where people gotta be able to enter for free?
Speaker 3: Right?
Speaker 1: So if you're that kind of feller and you really
Speaker 1: dig deep, you'll figure out how to not do anything
Speaker 1: and win. We never had to do nothing, guy win,
Speaker 1: I don't think, but I don't know. They probably wouldn't
Speaker 1: admit it.
Speaker 2: They probably would not. I was gonna mention this there
Speaker 2: must not be too many people that try to go
Speaker 2: that route, you know, and try to come in under
Speaker 2: the radar and not buy some buy some of these
Speaker 2: raffle tickets. Because it's been extremely successful, thanks to everybody
Speaker 2: that in years tickets has has bought tickets. And it's
Speaker 2: it's I mean, I think TRS says that's one of
Speaker 2: their best fundraisers of the year, and it does a
Speaker 2: lot of good. I don't thank you.
Speaker 1: I don't like talk about how much it raises because
Speaker 1: then people are gonna start doing the math and then
Speaker 1: realize that and they're going to think that they don't
Speaker 1: have a high chance of winning.
Speaker 2: Yeah. I just want to say thanks, because people very
Speaker 2: high chance. I actually posted a video today of talking
Speaker 2: about asking people to enter. When I was hanging out
Speaker 2: with last year's winner with minutes after he had killed
Speaker 2: his gobbler. We're walking out of the woods and uh,
Speaker 2: it's cool, Like real people win and they come and
Speaker 2: hunt with us.
Speaker 1: Yeah, and trcp's uh, you know, their mottos guaranteeing Americans
Speaker 1: quality places the hunting fish. All the money goes to
Speaker 1: TRCP when you win. When you win, you will I'm
Speaker 1: going to violate sweepstakes law. If you win airfare tags,
Speaker 1: food accommodations, we would give people gear. You don't pay
Speaker 1: for nothing. You gotta get yourself to your airport. Yeah,
Speaker 1: and we take care of everything you you the two
Speaker 1: people you hunt, I mean we're wake up before dark.
Speaker 1: We hunt together, clean birds together, cook together. We don't
Speaker 1: go to bed together.
Speaker 2: We have meals together. Maybe we go to our own
Speaker 2: rooms together. Maybe maybe have a cocktail if you're into
Speaker 2: having a drink. Lots of laughs, lots of stories. I
Speaker 2: basically just make Steve sit around and tell stories and
Speaker 2: we all laugh. It's fun and uh, and.
Speaker 1: That's happening right now. We do whatever here. This is
Speaker 1: fifth year running. So go to t RCP. What's the
Speaker 1: best place to go?
Speaker 2: Dot org.
Speaker 4: You'll find it there.
Speaker 2: Yeah, if you just Yeah, it's right on the front
Speaker 2: page right now TRCP dot org. And I think if
Speaker 2: you want to go right to it, you can probably
Speaker 2: go forward slash sweepstakes. But it's unnecessary, dude, I checked
Speaker 2: it today, went right there.
Speaker 4: Our dudes get birds.
Speaker 2: Uh do you know where you're going? We're going.
Speaker 1: Well, we're text year no on Monday right now. We're
Speaker 1: taking last year's winners to Mississippi.
Speaker 2: Yeah, I've heard about that.
Speaker 4: And we're jealous.
Speaker 1: We're scouting, we're kicking around where we're gonna take this
Speaker 1: year's winners. But don't worry. We'right.
Speaker 4: We're gonna take you to.
Speaker 1: A promo spot where I could go to a non
Speaker 1: premo spot.
Speaker 2: Because we get birds, because.
Speaker 1: We get birds. And also we're not gonna take you
Speaker 1: to a non primo spot. There's no way. Yeah, because
Speaker 1: everybody wants to pitch in. People want to pitch in.
Speaker 1: You know, my buddy Matt pitched in our guy this year.
Speaker 2: Yeah, yeah, I don't know if we can. Can we
Speaker 2: mention his name to say his first name?
Speaker 1: Yeah?
Speaker 2: Taylor is taking it very seriously. I believe if we
Speaker 2: were to not come back, he would be, uh, extremely upset.
Speaker 2: And he's doing everything possible to make sure that we're
Speaker 2: in Mississippi for at least a couple more years.
Speaker 3: Good.
Speaker 2: I joined you guys one year just to go along,
Speaker 2: take some pictures and whatnot. And everyone got a turkey
Speaker 2: that year, dang tooting Yeah, even you, no, not me,
Speaker 2: all the winners, all the winners. Yeah, I shot a
Speaker 2: jake that year. Remember you met, we're together?
Speaker 1: What part of Mississippi.
Speaker 2: Is it? It's about an hour hour south of Jackson.
Speaker 1: Our south right where Jerry Clowd grew up.
Speaker 3: I know exactly where you are, but I'm on My
Speaker 3: place is about an hour north of Jackson.
Speaker 1: Oh lord, yes, next year we're going to.
Speaker 3: We'd love to do that.
Speaker 1: Oh there you go. Okay you listeners, Now you know
Speaker 1: where you're gonna be. Hut. Now you know the backup spot.
Speaker 2: Yep.
Speaker 1: Just think about how good the main spot. That's the
Speaker 1: backup spot. Renda tell real quick, do you identify as
Speaker 1: a Cajun? Is it?
Speaker 3: Are you?
Speaker 1: Do you call yourself? Do you run around saying in reality?
Speaker 3: Yes I do? And uh, I'm actually born and raised
Speaker 3: in New Iberia, Louisiana, and New Iberia is just not
Speaker 3: very far from Avery, Allen, And to kind of give
Speaker 3: you an idea of that area, Uh, Avery Island is
Speaker 3: where Tabasco sauces made. The thun doesn't set on Tabasco sauce.
Speaker 3: And so the maccahanny family they used to put that
Speaker 3: they were actually from New Iberia, but they were from
Speaker 3: Avery Island. And then when being in the middle of
Speaker 3: nowhere was kind of the neat thing to do they
Speaker 3: decided to put that they were from Avery Island on
Speaker 3: their bottles. Now, but that's where I'm from, and to
Speaker 3: consider itself a Cajun, and Cajun is from uh the
Speaker 3: original French speaking people that came from Nova Scotia down
Speaker 3: to South Louisiana. They referred to them as as Cajun.
Speaker 3: And when I was coming up, it was an idea
Speaker 3: of ours to learn how to speak French simply because
Speaker 3: we could crack the code. Because my mother talked to
Speaker 3: everybody in French, and if we didn't learn French, we
Speaker 3: wouldn't know how to what she was saying. I never
Speaker 3: was able to crack the crowd. I took two years
Speaker 3: of French. And well, how'd your mom know it? She
Speaker 3: grew up actually speaking French as a younger person. She
Speaker 3: was from French nationality. She was a villaery from New
Speaker 3: Oallenge and uh, my triple great grandfather was actually a
Speaker 3: governor of the state of Louisiana and he lived in
Speaker 3: on a plantation just outside of New Oallenge. And but
Speaker 3: she grew up speaking French. My grandmother spoke French, and
Speaker 3: she actually taught French for a little while, and she
Speaker 3: was a teacher for.
Speaker 4: A good while, and then it died with you.
Speaker 3: I can get myself out of a buy and put
Speaker 3: it up.
Speaker 1: Do you do you use all the all the fish
Speaker 1: names and duck names in French?
Speaker 4: Still no, not really?
Speaker 3: Uh. But the hardest thing I had to learn in French.
Speaker 3: My first laboratory retrieval was was trained by occasion just
Speaker 3: outside of New Iberia, and he trained a dog in French.
Speaker 3: And I had to learn to command in French and
Speaker 3: the God's truth and.
Speaker 1: Give me a couple, give me a came here, come
Speaker 1: he is.
Speaker 3: Let me see the goddamn you. Now you put me
Speaker 3: on the spot. You're talking about something that happened forty
Speaker 3: years ago, fifty years ago.
Speaker 4: Dog dead anyway, never mind that dog.
Speaker 3: Has come here in French. But uh it the heritage
Speaker 3: of we loved to cook. I grew up learning how
Speaker 3: to cook. I probably started cooking when I was about
Speaker 3: six or seven years old. Huh and uh we had
Speaker 3: this I would call a part of our family, this
Speaker 3: woman that used to cook for my family for all
Speaker 3: anything that we had, cooked dinners every night. But she
Speaker 3: taught me when I know how to cook. And the
Speaker 3: first thing that I ever cooked was wild duck. Oh really,
Speaker 3: And it was because I loved the way she did it.
Speaker 3: And when I was ten years old and nine years old,
Speaker 3: whenever I first thought it, that was the first dish
Speaker 3: that I cooked, and I pride myself on cooking duck. Today,
Speaker 3: I'm not much of a of a duck hunter as
Speaker 3: much as I used to be. I used to be
Speaker 3: mad at him. But then when we first started the marina,
Speaker 3: we actually did guiding services and I had five ab
Speaker 3: boats taking out people. We advertised on ducks unlimited to
Speaker 3: come down and fish the Mississippi Flyway and Venice had
Speaker 3: a fantastic duck population.
Speaker 1: Well, so you were running you used to be. I
Speaker 1: don't know you were a duck guide, not by choice.
Speaker 3: Okay, it's a I'm gonna give you a truth story
Speaker 3: on that we were. I was duck hunting in it
Speaker 3: the last year that I did it. I couldn't get
Speaker 3: enough guides to work for me to do it, and
Speaker 3: I was running my construction company and a marina at
Speaker 3: the same time. So did I have time to be
Speaker 3: a duck gud?
Speaker 2: No?
Speaker 3: And I wasn't the best call in the world either,
Speaker 3: But it was by the theftic we didn't have enough
Speaker 3: people to go around, so I ended up doing it.
Speaker 3: And I hunted twenty nine days straight morning and evening.
Speaker 3: And I came in one night. We had just finished
Speaker 3: cleaning all the ducks.
Speaker 4: We had.
Speaker 3: Everything was finished up and prepared, and you guys are
Speaker 3: picking ducks. Yeah, we had duck bluckers, though I did
Speaker 3: buy a duck blucker.
Speaker 1: That worked extremely well.
Speaker 4: What kind did you have?
Speaker 3: I don't remember.
Speaker 4: What's the kind I want to get?
Speaker 1: Yanni you know that.
Speaker 2: You Yeah, my brother in law got the foul plucker.
Speaker 1: Yeah, I've never seen one, but Yannie sent me a
Speaker 1: video of one, and the minute I saw it, I
Speaker 1: was like going to get one of those.
Speaker 3: This is a commercial one and I guarantee you can
Speaker 3: clean the duck in about a minute. Man, it's done.
Speaker 3: But the only nasty work that you have there is
Speaker 3: to gut it.
Speaker 1: Did you run a new problem if the duck was wet?
Speaker 3: Yeah, it's the biggest problem is the early season ducks.
Speaker 3: You still have the pin feathers.
Speaker 4: Sure, I think that things.
Speaker 3: That's a pain anywhere. You know. There's nothing you can
Speaker 3: do with those, but just go ahead and send them. Well.
Speaker 1: Early seeds like the youth season, we started just skinning
Speaker 1: our ducks. He pluck them. There's no skin anyway, It's
Speaker 1: all full pin feathers, just the bomber.
Speaker 3: But if I'm the one that's going to cook the ducks,
Speaker 3: I don't want them skin. I want that skin on it.
Speaker 3: That's where the flavor is. But we had been hunting
Speaker 3: that many days, and I had a friend of mine
Speaker 3: that was staying on my house boat and he had
Speaker 3: cooked supper for us, and he and I grew up
Speaker 3: duck hunting together. And I came in walking that night
Speaker 3: and I was tired, I was wet, and I looked
Speaker 3: like hell. And he looked at me, he says, my buddy,
Speaker 3: He said, it's the hell of a thing to have
Speaker 3: to hunt, because you got that right. And that was it.
Speaker 3: I was done. I finished that year out and realized
Speaker 3: in all of that operation, I'd killed myself for two
Speaker 3: and a half months while duck season was going on,
Speaker 3: and we made about four or five thousand dollars. Then
Speaker 3: I said, look, I said, we can't deal with it.
Speaker 3: The airboats were always breaking down, and I had guys
Speaker 3: that were running airboats that shouldn't be running airboats, And
Speaker 3: I mean that's a tricky situation, and you get put
Speaker 3: somebody that don't know what they're doing. And I had
Speaker 3: two air boats that you could put twelve people in
Speaker 3: and four p rogues at the same time and get
Speaker 3: up and run. You know, they was but the conditions there,
Speaker 3: you couldn't run the mud boats because we got a
Speaker 3: sandy salt at the moutha river. So it's just the
Speaker 3: conventional mud boats that were in existence at that time
Speaker 3: could not go through that sand. They just couldn't. Now
Speaker 3: you got boats that'll do it. Now the surface drives
Speaker 3: can get around pretty good. But it's a whole nother
Speaker 3: ball game. And I guess that's what burnt me out
Speaker 3: on duck hunt and I just I go, I at
Speaker 3: least make a couple hunts a year, but it's pure
Speaker 3: to go out there. And I tell her whoever I'm
Speaker 3: going with, have whoever's hunting the day before, make sure
Speaker 3: they got plenty of ducks. But I want to go
Speaker 3: out to cook them. I'll go hunting and eat them.
Speaker 3: And I said, that's it. I'll be ready to come
Speaker 3: and go home. But we got great duck hunting down there,
Speaker 3: but it's not as good as it used to be.
Speaker 1: You know you gave me when we met what but
Speaker 1: you gave me not dark, you gave me sword fish.
Speaker 3: I gave you sword fish. That's correct. And I just
Speaker 3: swd Yanni a pictured just a little while ago.
Speaker 2: A couple of giants.
Speaker 3: Of one of the boats that's going to be on
Speaker 3: this fishing trip with us. He has Paradise Outfitters, and
Speaker 3: I introduced the owner of Paradise Outfitters to Jannis when
Speaker 3: he was down there, and he just got a brand
Speaker 3: new forty seven foot blue Fin. It's an all aluminum
Speaker 3: catamaran and just this morning two huge swordfish, and he
Speaker 3: posted it immediately out there, and I already had it
Speaker 3: on Facebook. Electric reels, yeah, he had electric reels. When
Speaker 3: you're going down that deep, you want electric reels to
Speaker 3: help you. But how a lot of times they'll take
Speaker 3: it out.
Speaker 2: How deep are you talk?
Speaker 3: You you're running anywhere from nine hundred is shallow, the
Speaker 3: deepest around fifteen sixteen hundred feet.
Speaker 1: This is this I don't I mean, I've gone on
Speaker 1: and Yanni was there, but he wasn't paying attention because
Speaker 1: he's so seasick. But me and him went out with
Speaker 1: the guy. We went out with the guy. We went
Speaker 1: out with the guy deep dropping for sword fish and
Speaker 1: caught too, and it was so funny because we were out,
Speaker 1: I talked about all times we go out thirty I
Speaker 1: don't know how many, twenty miles whatever the hell.
Speaker 2: We're thirteen far because we were off of Florida. So
Speaker 2: you got that deep water pretty great.
Speaker 1: Thirteen hundred feet of water and he's lowering that bait
Speaker 1: down and I'm like, dude, there is not a way
Speaker 1: on earth you gotta present that bait and this big
Speaker 1: as this ocean is.
Speaker 4: Yeah, and thirteen feet of.
Speaker 1: Wale, hundred feet of water, Like, how do you know.
Speaker 4: What's down there?
Speaker 1: So no, dude, you solder got that bait settled in
Speaker 1: down there and he had a hit.
Speaker 2: I'm like, what that's crazy, Oh, it just seems so.
Speaker 1: And he's not fishing the bottom.
Speaker 3: But the problem is not getting it down to the
Speaker 3: bottom to the fish, not seeing the fish. It's making
Speaker 3: sure you have enough weight to get it down there
Speaker 3: where that fish is. Yeah, So it's it's it's placement
Speaker 3: of everything.
Speaker 1: Do you like to deep drop?
Speaker 3: I do. I do. I'm not very good at it,
Speaker 3: but I do.
Speaker 2: How much weight does it take?
Speaker 3: Well, It depends on on the current, on the particular
Speaker 3: area that you're in.
Speaker 4: You know, you ever used.
Speaker 3: Eight pounds Okay, it's an eight pound sinker when we're
Speaker 3: out there all the time, window sash sure.
Speaker 2: I mean you could use one of Joe Rogan's cattle
Speaker 2: balls for right.
Speaker 4: Yeah, he didn't notice because because he was the seasick.
Speaker 1: But when all that depth and all that weight and
Speaker 1: there's a good size, not big, but like you know,
Speaker 1: I was seventy pounds swordfish. They caught the first one.
Speaker 1: They're debating whether they're getting a hit or not.
Speaker 2: Oh, it's just like you've imagined.
Speaker 1: A seventy pounds. They're like, is that one? It looked
Speaker 1: like a blue gill?
Speaker 4: Tap it?
Speaker 1: It looks like it looks like a blue gillt happened
Speaker 1: six fo zebco.
Speaker 2: Wait because that rides like a broomsta.
Speaker 1: Yeah, dude, this is is going to like I'm like,
Speaker 1: these guys are insane. And he throws as switts. Thirty
Speaker 1: minutes later, it's like, holy cows swords.
Speaker 3: They're sitting there, well, you know it. Original people in
Speaker 3: Louisiana were fishing for them. There's three or four charter
Speaker 3: operation that really tharted it down there and made it popular.
Speaker 1: You know, but what are they dropping down to? Like,
Speaker 1: what is it?
Speaker 4: What are you looking for down there?
Speaker 3: You're looking for drop off your ledges like you're gonna
Speaker 3: be in you talking about going for Kognac is a
Speaker 3: platform off the coast of South past and it is
Speaker 3: eleven hundred and eighty feet of water and it's only
Speaker 3: eleven miles off the coast. I mean, it drops off
Speaker 3: pretty fast there. That area is. It's right on the
Speaker 3: edge of the continent, the shelf right there, and you
Speaker 3: once you get further out of they flat for a
Speaker 3: while and then then it goes down and you've got
Speaker 3: deep caverns and ravines, different canyons, Photo Canyon, You've got
Speaker 3: Mississippi Sound. But all of these areas you want in
Speaker 3: a fish right on the edge of them. You know,
Speaker 3: I'm not a professional thword fisher. I pride myself from
Speaker 3: fishing blue malling. But you learn from talking to the
Speaker 3: Chrotpo people and the guides that we have working out
Speaker 3: of there what works. And you know, they've given me
Speaker 3: numbers and given me spots and tell me what to
Speaker 3: look for. You know, we've been successful with it, but
Speaker 3: not like they are because they do it almost every day,
Speaker 3: you know. But you have certain charter operations that do
Speaker 3: nothing but thwordfish deep dropping sort dep drop them thword fish.
Speaker 1: Me and Seth, we're going to try to do a
Speaker 1: TV show called deep Drop Boys, and we go around
Speaker 1: to the deepest places in the world and lower debate
Speaker 1: down and see if anything happens.
Speaker 2: That's the thing we should do.
Speaker 3: Good idea, get you a good lp real They've got plenty.
Speaker 1: Just see it in every episode. You just watch to
Speaker 1: see if we get a hit. It's gonna be fascinating.
Speaker 3: There might be some things down there that you do not
Speaker 3: necessarily want to bring up. You might want to just
Speaker 3: leave them there.
Speaker 1: Uh tell me, how'd you wind up buying a marina?
Speaker 3: I didn't buy it. I built it. I decided that
Speaker 3: it was something that we wanted to do. I built
Speaker 3: my competitive marina that is owned by two very good
Speaker 3: friends of mine. Uh that that own it now. But
Speaker 3: originally it was owned by a guy by the name
Speaker 3: of Dave Ballet, and I was friends with him, and
Speaker 3: I was in the construction business, and I built it
Speaker 3: for Sulting. I was in the construction business. We specialized
Speaker 3: in pile driving. You built it for hire, You built
Speaker 3: it for a client for client, finished marine, not cyperus Cove,
Speaker 3: and I had designed a lot better. I don't thank
Speaker 3: you very much.
Speaker 1: I appreciate its got more soul, man, but I don't
Speaker 1: want to hack on Venice Marina. But you go down there,
Speaker 1: it feels a little bit like, uh, it's busy.
Speaker 3: No, this is the thing. They we both have our places,
Speaker 3: we do and we we're different clienteles sometimes, but we
Speaker 3: both have our places.
Speaker 1: It's a it's a good place to go about asking
Speaker 1: you to hack. I'm just saying, yeah, it's just it's
Speaker 1: just like a I don't know, man, I went down
Speaker 1: to buy some box. It's different. It's a lot going.
Speaker 3: It's different, and the owners will tell you that they're different.
Speaker 3: But we don't try to be. We got our own
Speaker 3: niche that we're trying.
Speaker 4: To not hacking, not hacking, just it's just you know, different.
Speaker 2: Did we eat there Venezuna?
Speaker 4: I think, whatever, what what happened?
Speaker 1: I built that marine?
Speaker 3: I built it and uh we were keeping our boat there.
Speaker 3: Uh are designed and financed some boat houses there where
Speaker 3: people were building like condos in the backside of it.
Speaker 3: You could put your boat under cover, and Unit one
Speaker 3: and two. When I built it, I said, these are
Speaker 3: going to be for me. And then as we sold them,
Speaker 3: I didn't get paid until we shold them, but we
Speaker 3: told them all before they we were finished. So it
Speaker 3: went very well, and we built twenty four of them
Speaker 3: down there, and so I had Unit one and two.
Speaker 3: And then the owners that of Louisiana Fruit Company, which
Speaker 3: is a big land company down there. They owned about
Speaker 3: eight or nine thousand acres down there. They came to
Speaker 3: me and asked me if I would be interested in
Speaker 3: owning and building a marina on their property. And I
Speaker 3: had seen plans at their company office because my property
Speaker 3: where my construction company was based, was on Louisiana Fruit
Speaker 3: Company land. So he had showed me a couple times
Speaker 3: this dream of his to bill a marina and the
Speaker 3: basin for the marina with an old bora pit. The
Speaker 3: dirt that came out of that basin originally went to
Speaker 3: build mainline Mississippi River levee. So he said, we want
Speaker 3: to use this basin. We don't think that we'll have
Speaker 3: a problem getting a permit for it because it's a
Speaker 3: hole in the ground now, but it's got ridges and
Speaker 3: cypress trees and willow trees all through it. It's a mess,
Speaker 3: but it'd be a good starting point. And so I said,
Speaker 3: you know, we want you to do it. And I said,
Speaker 3: you know how, I'm vested into Venice Marina because I mean,
Speaker 3: it was a friend of mine. And I said, but
Speaker 3: at the same token, he said, don't you think that
Speaker 3: we need another facility? I said, yeah, because Venice Marina
Speaker 3: was filling up. I mean, it's just it was there
Speaker 3: and the fishing had got out that Venice was some
Speaker 3: of the best fishing in the world. And I pride
Speaker 3: myself and I believe that that it is one of
Speaker 3: the best fishing bots in the United States for sure.
Speaker 3: Oh dude, And I mean, listen, the variety is unreal.
Speaker 1: I fished, Oh, I've been fortunate to do a bit.
Speaker 4: Of angry.
Speaker 1: Dude. There's nothing like it.
Speaker 3: You're right in it.
Speaker 1: And I mean, Alaska. I love Alaska. If I had
Speaker 1: to pick between Louisiana Alaska, I'd go Alaska. This guy
Speaker 1: have a lot of sentimental value there for doing fishing a't.
Speaker 1: I mean, it ain't the same thing.
Speaker 3: And the thing is that the variety, man, that's a
Speaker 3: true statement. You can catch bash behind the dock in
Speaker 3: the marina and then go out and catch thousand pound
Speaker 3: blue mauling. I mean when you're cleaning fish.
Speaker 1: The when you're cleaning fish and throwing fish heads in,
Speaker 1: it's like catfish and mullet too, but catfish, Like the
Speaker 1: only way you could picture a m tomba is if
Speaker 1: you manage if you went and kicked over a half
Speaker 1: dozen bee hives, what you'd expect to see. That's catfish
Speaker 1: eat like catfish eating.
Speaker 4: The the gots you're throwing them. It's unbelievable.
Speaker 3: And a lot of those catfish are blue wall a
Speaker 3: blue cat and I mean they're big ones.
Speaker 2: That's what we're gonna do if we have a weather as.
Speaker 3: I do I do for my Cajun Canyon Tournament, which
Speaker 3: is a blue water tournament, but we did a catfish
Speaker 3: tournament that you could not leave the marina, you could
Speaker 3: not go on a boat. But it was something to
Speaker 3: give people to do because we had a weather day
Speaker 3: and we had to push it back one day. And
Speaker 3: I turned those captains and owners luth and went up
Speaker 3: to all of the captain the owners and I said,
Speaker 3: give me three hundred dollars, give me three.
Speaker 2: What do you do?
Speaker 3: And I said, we do a catfish tournament. When it
Speaker 3: take off, okay, I sell, Yeah, Well the owners out
Speaker 3: there too. I mean, it wasn't just a crew. It
Speaker 3: was like ants going all over the marina facility. And
Speaker 3: you know, the the winning catfish was caught on a
Speaker 3: jug line. He let it loose right up behind a
Speaker 3: doc which is righted to begin into the first piers,
Speaker 3: and he hit it on a rug line. He threw
Speaker 3: it out there.
Speaker 4: What do you have for bait? Fish had or something?
Speaker 3: I have no idea what he had for bait. I
Speaker 3: think he was quit and what he had available. And
Speaker 3: the next thing I know, I see him sprinting down
Speaker 3: the main dock. This catfish ate that bait and he's
Speaker 3: taken off. And Heath had before the pass to go
Speaker 3: out of the marina. He and I told him no boats,
Speaker 3: so he's got to get it. So d Doc is
Speaker 3: the last dock and as he's going out of d dock,
Speaker 3: he reaches over and just barely grabs it and catches
Speaker 3: the fish and he wins the contest, grabbing the jug,
Speaker 3: grabbing the jug when he was going underneath the dock
Speaker 3: it went under the free docks before it went to
Speaker 3: that way. He and I mean he's hauling butt going
Speaker 3: down that main pier to try to stop that jug.
Speaker 2: To get it out of that.
Speaker 3: But he got it. He was proud as all of it.
Speaker 1: That. The other thing that trips me out about that
Speaker 1: area is, uh so, for one, we like we would
Speaker 1: work pretty hard to catch caffish now and then you know,
Speaker 1: uh huh, and the they're just like, oh like swarm
Speaker 1: and you know you would want to get in that
Speaker 1: water man like they eat. And that also that night broom,
Speaker 1: oh bullfrogs. Dude, that alone, the calfish and the bullfrogs
Speaker 1: alone to get me excited.
Speaker 3: Had we had two of the captains that had a
Speaker 3: weather day and they were they worked for Paradise Outfitters too,
Speaker 3: the ones that caught the swordfish today, and they didn't
Speaker 3: have anything to do, so they came over and I
Speaker 3: saw them at a little flatboat. I didn't pay an
Speaker 3: attention to it. It went around and went right there
Speaker 3: in front of the fish clean station with that flatboat
Speaker 3: ank it out. They back in about twenty minutes, laughing
Speaker 3: and cutting up and drinking beer and raising hell. They
Speaker 3: had a sixty two pound blue cap that they had caught.
Speaker 3: Geez I said, do not put this on Facebook. I'm
Speaker 3: a fill any fuel. If y'all going around the corner
Speaker 3: and the flat boat, you ain't going two hundred feet.
Speaker 1: That's funny because I was talking to a one day
Speaker 1: as we were trying to plan out our immedia experiences.
Speaker 4: Uh, and he was complaining.
Speaker 1: And it's funny because you're you're half joking, but not really.
Speaker 4: He was complaining.
Speaker 1: And when the fish are too close, Oh, when the
Speaker 1: plagics are too close, because you can't make no money. Yeah,
Speaker 1: well I was hoping he was hoping they'd move out
Speaker 1: more man all the I'm glad when they were really
Speaker 1: biting good in Green Canyon, that's one hundred and twenty
Speaker 1: miles off.
Speaker 3: That's a good place to go. But you know, it
Speaker 3: is the reality of Venice, Louisiana, and it's it's been
Speaker 3: proven many times. And Moulden Magazine, I don't know. It
Speaker 3: was about seven and eight years ago they showed Venice,
Speaker 3: Louisiana as the number two fishing spots in the United States.
Speaker 1: Well, it was number one.
Speaker 3: I think Costa Rica, I think we I mean not
Speaker 3: not Costa Rica. I don't know where it was, but
Speaker 3: we were number two, and then we were number three.
Speaker 3: We were number three in the world. I don't know
Speaker 3: who it was, but it was not the world.
Speaker 2: For the world, it wouldn't be Puerto Rico with it.
Speaker 3: No, No, it's one was in the United States. The
Speaker 3: other was in the world. But to be in the
Speaker 3: top ten where it's better in the US, yeah, I
Speaker 3: don't know. Not for the variety, and I don't know
Speaker 3: what they'd taken in consideration.
Speaker 1: Marlin Magazine, Malland Magazine. Yeah, not Bullfroger Man. Oh no, okay,
Speaker 1: I got no idea.
Speaker 4: If it's Marlin magazine, yeah.
Speaker 3: And Maller Magazine and Marlin Magazine. Sam White, who is
Speaker 3: the editor Marlin, is a good friend of mine and
Speaker 3: I took him down to do a fishing trip and
Speaker 3: this was in We ended up going October the twenty
Speaker 3: eighth of twenty ninth, and we had set the trip
Speaker 3: up earlier, and we had two hurricanes that canceled trips,
Speaker 3: and we pushed it back, pushed it back, and we
Speaker 3: finally were able to make the trip. And I called
Speaker 3: him and said, look, come on down, We're gonna make
Speaker 3: the trip. He said, Renee, it's too late. He said,
Speaker 3: you don't think those maland are gone. I said, you
Speaker 3: don't understand something, Sam. We're in South Louisiana. People are
Speaker 3: not worried about the fish being out there. Some of
Speaker 3: the October hitch we all me included I, next start swelling.
Speaker 3: Were going in the woods somewhere. We ain't worried about
Speaker 3: going fishing, going to coal on that water. I said,
Speaker 3: but those maland don't leave. We went out that weekend.
Speaker 3: We went out for a day and a half. Because
Speaker 3: he wasn't able to spend a lot of time. We
Speaker 3: left at like eight nine o'clock in the morning, went out,
Speaker 3: caught two blue malland that first day tagged him let
Speaker 3: him go. We were out at in six thousand feet
Speaker 3: of water. We were fishing, and one of the mates
Speaker 3: came up to me and said, Metro, no, you think
Speaker 3: we can we can put out some lines for swordfish.
Speaker 3: You said, you think we can catch him here? I said,
Speaker 3: I can tell you one thing. We not gonna catch
Speaker 3: him unless you have a line out. But go ahead
Speaker 3: and do that. And I said, put them out. Put
Speaker 3: one at a one hundred feet and put the other
Speaker 3: two hundred fifty feet all right. We put them on
Speaker 3: a balloon. We got the lights on them, and we're
Speaker 3: fishing with squid, with rig squid, and we set in
Speaker 3: the baits at that depth and just let them drift
Speaker 3: back behind up. Just two nights at night, all right,
Speaker 3: so they'll come up at night. I've never fished them
Speaker 3: a lot in the daytime. Maybe once or twice, okay,
Speaker 3: we always caught them at night. We didn't realize until
Speaker 3: they started doing it in Florida that you could catch
Speaker 3: them in the daytime, but you have to de drop
Speaker 3: to get them that in the date and nighttime they'll
Speaker 3: come to the surface. So we were out and I
Speaker 3: asked sam I said, you ever caught a sword fish?
Speaker 3: I said, you edit to them all the magazine. You've
Speaker 3: been all over the world. Now, I said, you want
Speaker 3: to catch one, and he said yeah. So we had
Speaker 3: barbecue steaks on the back deck, said Samson, I'm going
Speaker 3: to take a shower. All of a sudden, we on,
Speaker 3: and the mate sitting we on. We got a fish on.
Speaker 3: I said, that don't look like a shark, and I
Speaker 3: don't think it's a tuner. And so I told my captain,
Speaker 3: who was on the crew with us. I said, go in,
Speaker 3: and I said, tell Sam to come out and catch
Speaker 3: his thwordfish. So he's going out there and comes back.
Speaker 3: He said, you told him. He said, where is he? No, Sam,
Speaker 3: So the mat betray what you want to do? You
Speaker 3: want to take us, I don't want to catch I
Speaker 3: just took a bath. You know, I'm full. And so
Speaker 3: he goes back and he says, I said, you catch him,
Speaker 3: you set the hook, you catch it. So he was
Speaker 3: on that fish. Finally, about fifteen twenty minutes later, Sam
Speaker 3: comes walking out, looks at me. He said, y'all really
Speaker 3: had a swordfish.
Speaker 2: I said, I sent peeking there to tell you if
Speaker 2: he had a swordfish.
Speaker 3: Sam. He said, but Renee, I've heard a lot of
Speaker 3: stories about you bullshitting with people. He said, I thinking
Speaker 3: you were playing a joke. I wantn't the bud to
Speaker 3: come off that travel. I said, well that is.
Speaker 1: And he was about one.
Speaker 3: Hundred and fifteen hundred and thirty five pounds so, and
Speaker 3: when he did the article, he had to picture that
Speaker 3: sword lay in the back of the deal. We had
Speaker 3: six pages of fish, and we caught another one that morning.
Speaker 3: We had to go in about noon three for three
Speaker 3: on blue mallon and one thword fish at night and
Speaker 3: a couple tu fish. We had a great trip at
Speaker 3: the end of October. Two weeks later, a boat out
Speaker 3: Orange Beach that is based in Venice, Louisiana, or based
Speaker 3: in Louisiana. The owner actually lives in Lake Charles and
Speaker 3: that's where the boat is documented from. They went out
Speaker 3: and they went twelve for fourteen on blue maland and
Speaker 3: three swords. Two weeks later in November. They don't leave.
Speaker 3: They're they're full time. And last year in October, we
Speaker 3: broke the golf record on blue Maland. The original record
Speaker 3: was caught out of Venice by a member of the
Speaker 3: New Orleans Big Game Fishing Club, which we're going to
Speaker 3: have all the festivities at for the trip down now.
Speaker 3: It's caught by by the name of Linda Kerner. And
Speaker 3: the fish was one thoy eighteen pounds and that was
Speaker 3: the golf record for years, and this year it was
Speaker 3: broken and a new record was caught in October. Late
Speaker 3: in October one thousand, one hundred and forty five point
Speaker 3: six pounds blue. That fish dead or live now he
Speaker 3: is dead. He came up dead. I mean you can't
Speaker 3: weigh him without killing. They had a little freshkyet a
Speaker 3: hole on a wastecale if they're not. But the fish
Speaker 3: actually drowned. It got tear wrapped, and so when they
Speaker 3: come in backwards like that, they will drown and mauling
Speaker 3: up allegics as well. And that O gonna.
Speaker 1: That's a lot of smoke marlin.
Speaker 3: That's right.
Speaker 1: I had some marlin when I was just in Hawaii.
Speaker 1: I had some marlin. Poke How did you like it?
Speaker 3: Yeah, I didn't like as much as I I find
Speaker 3: it strong.
Speaker 1: Strong, you know, honestly, with in poke, I thought it
Speaker 1: was just a little bland.
Speaker 3: White malin is good to eat, and I think stripe
Speaker 3: marlin is excellently. Stripe marlin used to be on the
Speaker 3: menu you in the United States all over the place,
Speaker 3: and then when Bill Fish Foundation started trying to protect
Speaker 3: them a lot more, they just eliminated them off the
Speaker 3: menu and nobody but you won't find it in the
Speaker 3: United States anywhere.
Speaker 1: In Hawaii, right in the grocery store, I don't know
Speaker 1: what the hell Marlin it is, Right in the grocery store,
Speaker 1: you can get like a little to go can of
Speaker 1: marlin pokey. I'd be damn Yeah, Kimmy Warner's walk No
Speaker 1: Danny Bolton walking around the tub of it at the
Speaker 1: beach look funny to see on the label.
Speaker 3: Yeah, we take all of the malland for any of
Speaker 3: our tournaments that we have, we bring them in. We've
Speaker 3: got a deal working with the outfit called Feed the
Speaker 3: Homeless out of New Orleans, and they literally come in
Speaker 3: and get it and we'll stake it out for them
Speaker 3: and they cook it, and you know, it beats a
Speaker 3: pint of a cheap wine in a paper bag on
Speaker 3: the side of the street, you know. But it is fixable.
Speaker 3: You know, a firm believer. You can make a pine
Speaker 3: not taste good if you put enough season.
Speaker 1: It's all relevant either gotta yeah, either cooking it too
Speaker 1: long or not long enough. Man, it's just occasionally not.
Speaker 3: Or take it and take something out on a on
Speaker 3: a nice pine board and put it in an oven
Speaker 3: for three hundred and sixty or five degrees and throw
Speaker 3: the fish away and eat the pine board. You know,
Speaker 3: that's same narrative.
Speaker 1: But when we were trying to get this whole thing
Speaker 1: planned out, Yanni went down to check everything out at
Speaker 1: Cypress Cove Marina make sure I wasn't high. Uh did
Speaker 1: you take Yanni do anything fun?
Speaker 4: Or was he just in and out?
Speaker 3: Weather was horrible? Well, it was bus to go fishing.
Speaker 3: That was the plan.
Speaker 2: But even with that, we couldn't go out because the
Speaker 2: weather was so tough. But even with all that, I
Speaker 2: was still able to catch a red fish. Yes she did,
Speaker 2: because we're at Renee's house boat, which was in the marina,
Speaker 2: and he had crap pots down and I was just
Speaker 2: kind of pulling up crap pots just to see what
Speaker 2: was in him. And sure enough there was a red
Speaker 2: fish and one of them I caught him, said the
Speaker 2: other one I thought. I caught him and released him.
Speaker 2: That's how good the fishing is.
Speaker 1: So you have crab pots hanging off your house boat.
Speaker 1: That's right, my crab right there. Absolutely. Tell tell people
Speaker 1: what we do, our experience as event in October. Tell
Speaker 1: people where where all they get to sleep? What all
Speaker 1: kinds of things are for sale for sleeping?
Speaker 3: For sale for sleep?
Speaker 1: No, no, no, like what accommodation not for sale? What accommodations?
Speaker 1: You got a bunch of different things, Like I've stayed
Speaker 1: in your time.
Speaker 3: We do, we do, but we're gonna have everybody here
Speaker 3: we're gonna have everybody will be in uh in your
Speaker 3: hotel in the hotel and the different uh theories of
Speaker 3: rooms and stuff that we have there. We have a
Speaker 3: top of the line is the kitchen sweech is all
Speaker 3: brand new, while if they brand new, it's two years old. Now, Uh,
Speaker 3: that's what I stayed in one of those you sure did,
Speaker 3: uh stained the steel kitchen, big living room and then
Speaker 3: it's attached to one bedroom with two queen beds in it.
Speaker 3: And uh, then we have a regular room with the
Speaker 3: two queen beds and then microfridge and in it as well.
Speaker 3: And then the discipline chain room. That is the only
Speaker 3: thing that's different with it. It's the same two bed system,
Speaker 3: but it does not have the microfridge in it. And
Speaker 3: you know, we're looking at connecting rooms to where you
Speaker 3: actually can possibly have two bedrooms associated with the kitchen sweets.
Speaker 3: That's something I'm looking at to do this summers they
Speaker 3: had that.
Speaker 1: And then when you were pulling together the guides for
Speaker 1: our trip, how did you.
Speaker 2: Who do you know and how.
Speaker 1: Did you do all that?
Speaker 2: Well?
Speaker 3: Understand this we've got right now based on forty people
Speaker 3: per trip per group. I wanted to bring the quantity
Speaker 3: of people per boat for inshore to only three. They
Speaker 3: can take up to four, but only put three on
Speaker 3: the boat to give a more opportunity to fish, And
Speaker 3: the same thing goes with offshore. Offshore, you can take
Speaker 3: up to six. I wanted to leave it to four.
Speaker 3: I want the people to go out and experience as
Speaker 3: much as they can possibly do and catch as much
Speaker 3: as they possibly can catch. On the offshore fishing part
Speaker 3: of it, you're going to find that some of these
Speaker 3: people that maybe have never done it before but wanted
Speaker 3: to do it maybe might be a bucket list item,
Speaker 3: and the fact of being able to do it in
Speaker 3: conjunction with you guys being down there, it's intriguing, you know,
Speaker 3: it's exciting. It might be just like me. They might
Speaker 3: want to get that book signed too. But the reality
Speaker 3: is is that they're going to go out there and
Speaker 3: they get into the tune are pretty hot and heavy.
Speaker 3: It ain't gonna be long before they're gonna look at
Speaker 3: that captain. We had enough. I mean, it's not unusual
Speaker 3: for a big tunea fish, they have three or four
Speaker 3: people before it finally gets on board because it wears
Speaker 3: the mom it's tough. You're fishing in deep water, and
Speaker 3: when a yellow fin come down and he wants to
Speaker 3: go down, he's going down and he's gonna find the bottom.
Speaker 3: He's looking for it for sure. And if he dives
Speaker 3: down there and he gets tail wrapped and you got
Speaker 3: a winching back up, it's a long, hard.
Speaker 2: All right, technical fishing question. What prevents you? What's like,
Speaker 2: what's the weak part? What's the weak link in the
Speaker 2: fishing system that doesn't allow you just to stop that
Speaker 2: fish from pulling that maneuver. They hard hit it and
Speaker 2: a tough so you can't just apply you.
Speaker 3: You're limited to drag, okay, I mean you can only
Speaker 3: put so much drag. You put too much on it.
Speaker 3: Yeah you can.
Speaker 1: You can lock it up.
Speaker 2: He breaks it, you can't.
Speaker 3: He breaks it, and then where you're at then okay.
Speaker 3: I see now in the early part of the year,
Speaker 3: and a lot of people don't associate it with it.
Speaker 3: It's always associated with the East coast. The bluefin move in.
Speaker 3: Now you get attached to a bluefin, all bets off.
Speaker 3: I mean it's the biggest bluefin that was caught in
Speaker 3: the Gulf of Mexico, was caught out of Cypress Cove thousand.
Speaker 3: I have a record on here what the bluefin was,
Speaker 3: and it was. It was actually a New Orleans big
Speaker 3: game boat that caught it. If it's a thousand, one
Speaker 3: hundred and fifty something pounds it.
Speaker 1: Was caught on that's a valuable fish man.
Speaker 3: Not after it's caught. They fought that fish for about
Speaker 3: twelve and a half hours.
Speaker 1: Oh geez.
Speaker 3: Literally the adrenaline comes into the meat and they literally
Speaker 3: burned themselves out, all right. And that fish if when
Speaker 3: you see the fish markets buying bluefin tuna, they core
Speaker 3: it and they take it out and they're judging how
Speaker 3: much fat quantity is in that fish. They lay that
Speaker 3: thing out and they're looking at it. When you see
Speaker 3: a fish that's been caught with a rodden reel that's
Speaker 3: been on the line for over twelve hours like that,
Speaker 3: it's black and the color of the meat and the
Speaker 3: quality goes way down. It's full of adrenaline, it's strong tation.
Speaker 3: It's not anywhere near as good as the East Coast
Speaker 3: fish that are caught in one hundred and fifty two
Speaker 3: hundred feet of water.
Speaker 1: Then you got yourself a whole bunch of cantuna.
Speaker 3: What they do is they take those on the east
Speaker 3: coast and fishing in that shallow water, they take those
Speaker 3: one thirty reels, those one thirty class reels, and they
Speaker 3: gear them down even more, and so they cranking on
Speaker 3: that fish and it can't go down.
Speaker 1: It can't.
Speaker 3: It doesn't have the three to four thousand feet to
Speaker 3: get away from. They're going down two hundred feet. They
Speaker 3: in the mud, all right, they can't go in, and
Speaker 3: the boat can help you. You can back down on
Speaker 3: that fish and you can have it sitting in the
Speaker 3: boat in ten to fifteen minutes. And now if you
Speaker 3: want to play the fight out, you can lessen the
Speaker 3: drag and you can go ahead and work it out
Speaker 3: to do that. And a lot of people do it
Speaker 3: for the sport, but if they are commercially fishing in them,
Speaker 3: they want them in the boat as quick as they
Speaker 3: possibly get it, because they want to look at that
Speaker 3: core and they want to see the fat content. They
Speaker 3: don't want that adrenaline to burn it.
Speaker 4: Up to wear it.
Speaker 3: The meat is not as tasty as it would be
Speaker 3: if it's caught quickly.
Speaker 4: How big is your red fish on.
Speaker 2: Foot long?
Speaker 5: Maybe it was a record for that day.
Speaker 1: On those redfish. One thing that blew my mind is
Speaker 1: when you're fishing in shallows, like inshore fishing for red fish.
Speaker 1: You see in like onesies, twosies, little groups diving down
Speaker 1: on some of those offshore rigs out there, like rigs
Speaker 1: that are in thirty five feet. Sometimes you dive down
Speaker 1: to the bottom on those rigs and it's it's hundreds
Speaker 1: of red fish.
Speaker 3: That's right.
Speaker 1: I had no idea, Like you know, like there's certain
Speaker 1: fish you associate with where you happen to see them,
Speaker 1: but it's not really where they are. Like when someone
Speaker 1: pointed out like bonefish, bofish don't live on the flat.
Speaker 1: Bonefish go on to a flat, Like, yeah, permit don't
Speaker 1: live on a flat. Yeah, they go up on a flat.
Speaker 1: I remember one day we saw a big permit you know,
Speaker 1: on a reef and it went into a hole, it
Speaker 1: went into a cave, and I said to my body,
Speaker 1: I'm like, that's so weird. He goes, that's not weird.
Speaker 1: It's weird is when you see him on a flat. Yeah,
Speaker 1: Like they visit the flats now and then so to
Speaker 1: go like out deeper and see like, oh, that's really
Speaker 1: herpid and redfish.
Speaker 4: Man you can't. You can't shoot them.
Speaker 3: And the thing is that that redfish, I mean, I
Speaker 3: don't know people realize just how big they get. But
Speaker 3: the state wrecked and Louisiana sixty one pounds.
Speaker 1: That's a big red fish.
Speaker 4: Oh yeah, man, I never said anything like that.
Speaker 3: That is no child.
Speaker 2: That's a lot of fun right there.
Speaker 3: Absolutely, it's a blast. And the thing is that that's
Speaker 3: not your most tasty as fish anyhow. And now the
Speaker 3: new Louisiana regulation they don't allow you to keep the
Speaker 3: bullredch anymore. Now that has just been agreed upon and
Speaker 3: voted on by the legislatures. I don't know exactly what
Speaker 3: day it goes into effect, but it's pretty soon. But
Speaker 3: the big red fish, that's not your best eat of fish.
Speaker 3: It's not. But it is a blast to catch. People
Speaker 3: need to experience that one time in your life. To
Speaker 3: those big fish. And I mean, you don't know, you
Speaker 3: think you're attached to a rocket. You don't know it
Speaker 3: you got on that because your average rod and reel
Speaker 3: that you're going be fishing for red fish is probably
Speaker 3: carrying twenty pound test line, you know, and it's a
Speaker 3: small bait cassie or spinning reel, you know, and then
Speaker 3: all of a sudden you get hooked to one of those.
Speaker 3: You wish you had one of those big one thirties
Speaker 3: that they're doing with bluefen. I mean, that's why hard
Speaker 3: is gonna pull. It's not.
Speaker 2: I always say, if that fish jumped, it would be
Speaker 2: the number one game fish in our waters, the one
Speaker 2: I've ever the best fish. It just it just doesn't
Speaker 2: show itself, which is why other fish like the tarpa
Speaker 2: and and others kind of get more lime, right. I
Speaker 2: mean a redfish sometimes it can be like a bonefish.
Speaker 2: You know, you get into him, You're like, oh, this
Speaker 2: is a monster, and you get him in and he's
Speaker 2: only sixteen inches long, but they just pull and pull.
Speaker 3: But that's healthier red fish. You can have a smaller
Speaker 3: red fish that's coun fight more than a bullt. It
Speaker 3: just depends on the fish. Just like us, we're not equal.
Speaker 3: I damn sure it can't keep up with y'all. I'm
Speaker 3: sure you did.
Speaker 2: Let's talk about the other species. Let's hit offshore first.
Speaker 2: We talked about there's marlin opportunities, tuna opportunities.
Speaker 1: Offshore.
Speaker 3: You're gonna be looking what those guys are gonna be targeting. Foremost,
Speaker 3: it's gonna be yellowfin tuna, but with yellowfin tuna and
Speaker 3: fishing with live bait because that's what they're gonna be
Speaker 3: fishing with. And it's to what bait they're going to
Speaker 3: be using at that time. It depends on what the
Speaker 3: fish are eating. I mean, these gods know, all right,
Speaker 3: certain times a year you got different things. It might
Speaker 3: be threadfinn herring right that they might be using. They
Speaker 3: might be using live pogy. It just varies. They may
Speaker 3: be using chum and dead bait. It might be dead pogish.
Speaker 3: It depends on what they're hitting. These fish come close.
Speaker 3: A couple of things, especially in October. One is the
Speaker 3: mullet run. When the mullets start running on the coast,
Speaker 3: those blue those yellow fin come in close, all right,
Speaker 3: and so they're after the bait, and they're also after
Speaker 3: the pogy poga fish, which is man Haden proper name
Speaker 3: for it. But they come in and they're big schools.
Speaker 2: Now.
Speaker 3: Sometimes the taste of the meat varies because of what
Speaker 3: they're eating. You know. We've found that happening with kobia,
Speaker 3: all right. You catch a kobia off the coast of Florida,
Speaker 3: which is slowly dwindling. They're trying to figure out what's
Speaker 3: happened to them, But you don't catch them like they
Speaker 3: used to, and they did at all sight fishing. And
Speaker 3: as those pogi were run, I mean of the kobe
Speaker 3: were running along the beach. But those fish over there
Speaker 3: are not eating poke with whom they get off the
Speaker 3: coast of Louisiana. That's what they primarily eating. The flavor
Speaker 3: of the meat changes, so what they're using to debate
Speaker 3: is what the fish is going to be eating at
Speaker 3: that time. So you're going to have the opportunity in
Speaker 3: October the offshore on the offshore day, people are gonna
Speaker 3: the goals of target target yellowfin tuna yah by catch
Speaker 3: for that blue malling absolutely the most blue mall on
Speaker 3: that were caught by the Charlie boats while they were
Speaker 3: fishing for yellowfin tuna in October, I mean that is
Speaker 3: when they caught the most blue malling. You had them
Speaker 3: both catching two and three a day, you know, which
Speaker 3: is that's not what they're targeting, but they got it.
Speaker 1: What about wahoo?
Speaker 3: Wahoo are definitely good at that time of year as well.
Speaker 3: And my mind, all dolphin we referred to them as dolphin,
Speaker 3: but it's not flipp on all right, it's it's a
Speaker 3: mami or dorado, all different names, but those are the
Speaker 3: ones that you're gonna be. They're gonna target yellow fin.
Speaker 3: But in order to target yellow fin, this is gonna
Speaker 3: be what we call bycatcher. You're gonna you got a
Speaker 3: good shot at the blue malland because they're going after
Speaker 3: the same thing that those yellow fin are going after,
Speaker 3: so the chances of getting one are pretty good. You know,
Speaker 3: if you target in blue malland you're gonna have some
Speaker 3: different tactics. But most people want to go after the
Speaker 3: yellow fin and appreciate the fact that they lopply catch
Speaker 3: a blue malland at the same time that's.
Speaker 2: What they're after, the yellow fin because.
Speaker 4: So damn good to eat.
Speaker 3: Absolutely, that's why I mean it. It is fantastic.
Speaker 2: The good thing is all those fish are good to eat.
Speaker 2: I'm coming down with a lot of soy sauce and
Speaker 2: a lot of with sabby.
Speaker 1: He's gonna have he's gonna have a bandal ear for.
Speaker 3: You need one more thing you need uh h no, no, no, no, no, no, no.
Speaker 2: Sharp knife the root ginger horse, radish no, well.
Speaker 4: Sabby root, the root another root.
Speaker 1: There's a horse radish root.
Speaker 3: Think color, you get it every time you get.
Speaker 1: You're talking ginger, ginger Utah.
Speaker 3: I couldn't think about.
Speaker 1: It, man, that's my azer dessert like ginger.
Speaker 3: I like the ginger seasoning.
Speaker 2: It just gets in the way of eating another piece
Speaker 2: of fish.
Speaker 1: When E is in Hawaii with my family, Man, we
Speaker 1: didn't catch him, but man, we ate a lot of
Speaker 1: a lot of yellowfin tuna there.
Speaker 3: Uh.
Speaker 1: And then for in short, you're gonna target speckled trout, redfish.
Speaker 3: Red fish is gonna be number one, Okay, And you
Speaker 3: know Venic the red fish capital of the world, and
Speaker 3: tuna is right up there with it. But red fish,
Speaker 3: speckled trout, that's this time of the year. The speckled
Speaker 3: trout are running in the river because what happens the
Speaker 3: river is that it's lowest point in October and it
Speaker 3: turns green. I mean you're gonna catch deep water, salt
Speaker 3: water fish in the river. So red fish have been
Speaker 3: known during the month of October and November to go
Speaker 3: as far as New Orleans in the road. I mean
Speaker 3: it's not unusual, and it's been so bad it's good
Speaker 3: for fishing, it's horrible for our water systems because all
Speaker 3: of our water to intakes come out of the Mississippi River,
Speaker 3: and so we got desalination machines on our water plant
Speaker 3: in Venice to be able to take care of the
Speaker 3: salt you know, the regular water plant. Now, when the
Speaker 3: river is running and you got primarily fresh water, but
Speaker 3: what happens that swalt water rides on top. The fresh
Speaker 3: water is heavier, so it gets up on top. But
Speaker 3: when that salt water moves in like that, does speckled
Speaker 3: trout move in? And I mean we'll catch speckled trout
Speaker 3: fantastically right there where the jump goes into the river.
Speaker 3: That's where Tiger Pass meets meets the Mississippi River. I
Speaker 3: mean you'll see boats all lined up in there right
Speaker 3: around that curve where that water's going into it. Those
Speaker 3: specultraut of there. And this year has been one of
Speaker 3: the best year ever because we had an extremely large
Speaker 3: amount of thought water, so much to the point that
Speaker 3: the city of New Orleans was very concerned about their
Speaker 3: water systems and they will lay in water lines from
Speaker 3: north of the city bringing water out of the river
Speaker 3: to their system to be able to convert it to
Speaker 3: clean drinking water from five ten miles north of the
Speaker 3: city had pipelines running down the side just to bring
Speaker 3: Mississippi water. It wasn't it wasn't fresh water, goup it.
Speaker 3: They have to go further up to be able to
Speaker 3: get clean water. But so in that you're going to
Speaker 3: catch black drum, which there is no limit on that.
Speaker 3: Speckled trout is that we've just reduced it to fifteen
Speaker 3: per person. Flounder does not have a limit, but the
Speaker 3: season is closed from October fifteenth to sometime in late November.
Speaker 3: Got it all right, And that's just been in the
Speaker 3: last few years. Also, sheephead, which are very good.
Speaker 4: To Oh we shoot, we shoot them over fish.
Speaker 3: They are very good to eat a lot of people,
Speaker 3: Yes they are, Yes, Sarah.
Speaker 2: It's not easy.
Speaker 1: The flavor what.
Speaker 3: Sheephead is you for more than anything, anybody that's trying
Speaker 3: to we call it mock crab meat. It they'll take
Speaker 3: it and feel it and then they'll ball it and
Speaker 3: crab ball just like it were balling crabs, and they'll
Speaker 3: take it and mix it in with with crab meat.
Speaker 3: If you're trying to stretch it, you know, some of
Speaker 3: the restaurants may not say they're doing that, but some
Speaker 3: of them are. But it is. You can't tell the difference,
Speaker 3: to be honest with you. But fried or baked or grilled,
Speaker 3: it's extremely good meat. It's pretty wipe meat. You know,
Speaker 3: it's a good eating fish.
Speaker 4: Yeah. Ut, layout the dates and whatnot, lay out the details.
Speaker 2: This is getting me excited talking about it. I'm really
Speaker 2: looking forward to it. You and I are going to
Speaker 2: be there almost for the entire duration. Oh good of Yeah,
Speaker 2: you didn't know that yet. No, I knew I was
Speaker 2: gonna be down there. We're gonna be doing a lot
Speaker 2: of fish. We're gonna be doing a lot of fish catch.
Speaker 4: And I think we're gonna be doing a lot of
Speaker 4: fish cleaning, helping.
Speaker 2: Dates, dates, dates, dates. We can't forget to about to
Speaker 2: mention our other meter experience as well. So the dates
Speaker 2: for this are going to be October fourth through eight.
Speaker 2: This is in twenty twenty four, this year, this year
Speaker 2: October four to eight, October eight to twelve, and then
Speaker 2: October twelve to sixteen. So you'll get in like the
Speaker 2: day before or afternoon evening. We'll have a big feed,
Speaker 2: meet everybody and figure out who's gonna be going on
Speaker 2: what boats? Get that all lined out, and then we'll
Speaker 2: have three days in a row of fishing.
Speaker 4: You do two in short one off show.
Speaker 3: Let me rephrase that in Louisiana. It's catching.
Speaker 2: Okay, we're gonna do three days of catching and then
Speaker 2: the next day you'll be out of there. So the
Speaker 2: the pricing details are we going to We're not going
Speaker 2: over that today, right, That's that's all to come. You
Speaker 2: can get it on. You can go see right now
Speaker 2: actually a teaser, a little video we have on the website.
Speaker 2: Now when you go to the main media web page
Speaker 2: right up top with all the other tabs, on the
Speaker 2: far right side there, there's a tab that says experiences,
Speaker 2: and from there you can go and find all the
Speaker 2: details about these two trips.
Speaker 4: That we're doing.
Speaker 1: And if you want to get a sense for the area,
Speaker 1: we filmed a spearfishing episode down there, fishing out of
Speaker 1: Cypress Cove, so you can check that out. It's not
Speaker 1: you know, it's different because that was spearfishing. This is
Speaker 1: rotten real, but you can check it out. And then
Speaker 1: we're gonna follow up with our co lab project with
Speaker 1: the guys at Foul Planes so foul Planes and Meat
Speaker 1: Eater fall Planes. Lodge is in Great Bend, Kansas, and
Speaker 1: they run you know there. I mean during duck season
Speaker 1: they're running and gunning hardcore. But we got a bunch
Speaker 1: of their slots. Okay, I have to do to co
Speaker 1: lab with them and their guy. They're very proud of
Speaker 1: Chef Dave. So there we're doing three runs okay, November
Speaker 1: twenty one to twenty four, this is for duck and
Speaker 1: geese with Fouleplanes Lodge, Great Ben, Kansas. We're gonna do
Speaker 1: a run November twenty one to twenty four. We're gonna
Speaker 1: do a run December thirty to Jan two.
Speaker 2: That's the one I'm gonna be on Joannie's doing that
Speaker 2: with Brent Reeves and I are gonna host that one.
Speaker 1: And we're doing a run Jan twenty to Jan twenty three.
Speaker 1: So that's three days of duck hunting, duck goose hunting
Speaker 1: three nights. Threason to do three days is that's what
Speaker 1: you can travel with. You can travel with a three
Speaker 1: day possession limited ducks. I never put that together. It's
Speaker 1: common to book a three.
Speaker 2: Day duck hunt for that reason. Yeah, because if you
Speaker 2: if you so they're pretty confident you're gonna be limiting out.
Speaker 1: Well maybe but or in case, yeah, but yeah, I
Speaker 1: never never said that. But guys, come, you want to
Speaker 1: bring your ducks home, you can because it's a federally
Speaker 1: regulated you know, migratory waterfowl. You can hunt three days,
Speaker 1: you can feasibly get three bag limits and then bring
Speaker 1: all your ducks back home with you. And you're not
Speaker 1: over the over the possession you know, not over your
Speaker 1: possession limit. And this is where I'm gonna like, I'm
Speaker 1: gonna buy a power plucker and I'm gonna have it sent.
Speaker 2: You're gonna have to buy two because you probably have
Speaker 2: to leave that one there because they're gonna like it
Speaker 2: so much.
Speaker 1: By two power pluck one for your garage. I'm gonna
Speaker 1: buy two power pluckers.
Speaker 4: Leave the man. Let's see, I'm.
Speaker 1: Gonna buy a power plucker and I'm bringing that some
Speaker 1: bitch down because I'm not plucking all those ducks.
Speaker 2: Maybe they have a power plucking. I don't cal and
Speaker 2: his thumb. I want to show up.
Speaker 1: Oh yeah, cow's like this thumb right here?
Speaker 2: Get it done.
Speaker 3: You know, the commercial pluck because they hit a state
Speaker 3: they'd like a condition.
Speaker 1: Take its taking off. You got a feeling about it.
Speaker 1: If that's one of the funny things about when I've
Speaker 1: been down at your place, Man, did you guys take
Speaker 1: air conditioning? So seriously, dude, I had to go out
Speaker 1: last time I was down there, when I was staying
Speaker 1: at Cypress Coke.
Speaker 2: Go out and buy a sweatshirt.
Speaker 1: No, I would go outside to drink my coffee in
Speaker 1: the morning. I would go to warm up before I
Speaker 1: got Before I got like blisteringly hot outside, then you
Speaker 1: wanted to be inside. But in the morning, I would
Speaker 1: get out of my bed, get my coffee and step outside.
Speaker 2: From it to warm up.
Speaker 1: I'm in like an hour later. It's like ninety You
Speaker 1: just want to die, man, with that daybreak coolness outside
Speaker 1: is refreshing.
Speaker 3: Man.
Speaker 2: No, when I would go to visit my in laws
Speaker 2: in North Carolina, I pack accordingly, even if it's in
Speaker 2: the middle of summer. I'll have a hoodie, come in
Speaker 2: and put your coat on. Well, yeah, because we're like
Speaker 2: it's Nothing's the worst If there's like a little bit
Speaker 2: of rain and you get a little wet and then
Speaker 2: you go into a grocery store, I mean, I'm liable
Speaker 2: to catch cold they keep it so cold in there.
Speaker 2: But yeah, the same way that we're going to do
Speaker 2: fish cleaning and uh other activities with the whole crew
Speaker 2: down in Venice when we're doing the Kansas Duck hunt,
Speaker 2: we're going to be cleaning, processing birds, doing some cooking
Speaker 2: together and uh, it's gonna be an extremely fun experience
Speaker 2: and how.
Speaker 1: This works, like we're partnering, you know, we got facilities,
Speaker 1: were partner guys. But how this works when you like,
Speaker 1: no matter what you go down to, you know, you
Speaker 1: go down to do this and you'll you know, you'll
Speaker 1: be able to monitor like you like, you'll know what
Speaker 1: fish you caught, You get your fish processed, you get
Speaker 1: your fish packaged, and you're going home with like recipe ready.
Speaker 1: You know, if you make a catch, you're going home
Speaker 1: with a recipe ready fish. And we'll talk through how
Speaker 1: we like to do it and how the guy's down
Speaker 1: there like to do it. And Renee knows a whole
Speaker 1: been doing this his whole life.
Speaker 2: And just Renee, I kept telling Renee, I got I
Speaker 2: had the fortune. Is that's the right way to say
Speaker 2: to eat dinner at Renee's house. And it was incredible.
Speaker 2: Now I'm not gonna say that everybody coming down on
Speaker 2: this trip is gonna get fed. Quite like that, Renee
Speaker 2: might correct me, but it was incredible. We had oysters.
Speaker 2: But did you know you didn't do the Rockefeller. You
Speaker 2: just did a recipe called grilled We did charge girl
Speaker 2: CHARGI Yeah. And then there was like a blue crab studio.
Speaker 2: It was wonderful. That was a fresh crab and trips.
Speaker 2: But when you so knowing that he's an amazing chef,
Speaker 2: and then when he talks about cooking other food, he
Speaker 2: showed me he has these cookers that are made to
Speaker 2: do boils, is what they call him down there, and
Speaker 2: maybe explain what that is. Well, I'm very decided to
Speaker 2: participate in that. See how it's done, come home, replicate it.
Speaker 2: And Charlotte Rene's partners like, well, you know, it's kind
Speaker 2: of like everyday food for us, but if you really
Speaker 2: want it, you know, we'll cook it for it.
Speaker 1: And it sounds we're talking about are you Charlotte married
Speaker 1: or not married?
Speaker 3: We're not married.
Speaker 4: Okay, no judgment, but we've.
Speaker 3: Been together for a long time and we love each
Speaker 3: other Dealer and that's it. We don't want to go
Speaker 3: anyplace else. We're happy. I was married three times before
Speaker 3: and it didn't quite work, and so I figured maybe
Speaker 3: that's the problem. Well, I thought maybe I might beat
Speaker 3: a problem. I'm not real sure yet. I'm not going
Speaker 3: to admit to it yet. But no, we've been together
Speaker 3: a while. She understands the way I take that's for sure.
Speaker 3: But uh, but.
Speaker 2: It explained you your big seafood boil.
Speaker 3: Well, the ball and systems that we have there when
Speaker 3: we do balls, we can we want the capability to
Speaker 3: do a lot of seafood at one time. And we
Speaker 3: built the balls in and my barbecue pit built it
Speaker 3: right there with my my welders. That worked for me
Speaker 3: twenty four to seven. But we have two pots. One
Speaker 3: we can do five hundred pounds at a time, and
Speaker 3: I think I could probably get six hundred in it,
Speaker 3: but five hundred is plenty. And then I have a
Speaker 3: smaller pot that I can do two hundred and fifty
Speaker 3: pounds at one time.
Speaker 2: Yeah, well that's just the shrimp.
Speaker 3: Yeah, well that's or whatever whatever. Then the ball and
Speaker 3: it could be it could be crawl fish. Yeah, it
Speaker 3: could be crawl fish. It could be shrimp, it could
Speaker 3: be whatever. Uh. The sad part about is crawfish is
Speaker 3: not gonna be really in season that time. As later
Speaker 3: into the summer, the crawfish started getting hard shelled, and
Speaker 3: so it's not usually served any past June and July.
Speaker 2: Oysters.
Speaker 3: Oysters are twenty four to seven, and you always got that.
Speaker 3: You know, we're gonna we're gonna eat well, you're gonna
Speaker 3: you're gonna have different varieties of things on different days,
Speaker 3: but we will be doing chargrilled oysters there. That's gonna
Speaker 3: be one of it. You're gonna have fried oysches or
Speaker 3: broiled oyschers as well. We're also gonna do you're gonna
Speaker 3: have a crab and shrimps to one of the ninth
Speaker 3: We're gonna do it. I'll do it, and I'm gonna
Speaker 3: cook it and put it out there. But we're going
Speaker 3: to try to serve the foods that we're noted for. Right,
Speaker 3: You're not gonna have a not that it's not a
Speaker 3: good meal, but you're not going there and getting chicken
Speaker 3: fried's steak all right with cream bravy. That's not gonna happen.
Speaker 3: That might be a very good meal, but that's not
Speaker 3: what we're going to be a service. Now, you know,
Speaker 3: we might have prime rib one night, we might have
Speaker 3: tendalon on a grill. That's a definite. That's something that
Speaker 3: we do. I do for all of the tournaments. We
Speaker 3: make sure that we have everything from prime rib or
Speaker 3: tendalon on down to the seafood. And for Cajun canyons.
Speaker 3: When after the captain's meeting, when they're walking out, they're
Speaker 3: given a five gallon bucket full of ball craw fish.
Speaker 3: It's these huge sports fishes are going down the channel
Speaker 3: and you see the crawfish going flying out on the
Speaker 3: back of the boat.
Speaker 1: But it's true.
Speaker 3: It's what we do. It's what we're known for, and
Speaker 3: we want to try to give that experience to all
Speaker 3: of these people that are coming down. You guys are
Speaker 3: bringing you all experience for what you do down there
Speaker 3: and meshing it up with what we do to make
Speaker 3: a great experience. And we hope it's gonna be nothing
Speaker 3: but the best to where this works for y'all and
Speaker 3: you can say, all right, let's book the dates for
Speaker 3: next year. That's what my goal is. I don't want
Speaker 3: y'all ever go anyplace.
Speaker 1: UF hit them with how to find It, Yannie First
Speaker 1: t RCP Swepstakes go to t RCP dot org for sure,
Speaker 1: get your sleep steaks ticket win win, win a hunt.
Speaker 1: Like all funds, everything, every everything, goes to t RCP
Speaker 1: and then hit them with mediater experiences.
Speaker 2: Yeah, just medeater dot com uh forward slash meat Eater Experiences.
Speaker 2: But like I said, you can just go to the
Speaker 2: main page. If you just go to the mediator dot
Speaker 2: com and in the drop down tabs up top, you'll
Speaker 2: see experiences. You can click on those and get all
Speaker 2: the details. I just want to say, we're gonna have Chester.
Speaker 2: It's gonna be down there. Seth's gonna be down there.
Speaker 2: Uh Maggie who runs uh huddle Maggie Huddler, who runs
Speaker 2: the internet content. She's gonna be down there. Who else
Speaker 2: cal is gonna be down there? Chili yep? Who am
Speaker 2: I missing? We're bringing down a lot of folks. I
Speaker 2: mean there's it's gonna.
Speaker 4: Be a fun man.
Speaker 2: Yeah, the meat Eater crew.
Speaker 4: He slams the mayonnaise.
Speaker 1: Isn't Danielle cre gonna be there, She's gonna come down.
Speaker 2: Danielle is not coming Danielle yes as uh her her
Speaker 2: family is gonna get bigger right about that time. It's
Speaker 2: just a little tim is a little tight's.
Speaker 4: Gonna it's gonna get one bigger.
Speaker 3: Uh.
Speaker 1: All right, man, Renee, thanks for coming out, dude. I
Speaker 1: appreciate you coming to help us explain it all a job.
Speaker 3: I'll tell you what. It's a beautiful city, no two
Speaker 3: ways about it. I love Bozeman.
Speaker 1: That's my rest here talking about your city, your town, Marina.
Speaker 3: I'm talking about your town. Now.
Speaker 2: One more thing to add about his Marina. You've been there,
Speaker 2: isn't it nice? How I didn't know what to expect.
Speaker 2: But when you're there, you can like park the car
Speaker 2: and never and don't have to get back in it
Speaker 2: for three days. Everything's just like hotel to the dock,
Speaker 2: to the restaurant, back to the hotel, and that will
Speaker 2: take you a minute.
Speaker 1: It's all right there, stop chop.
Speaker 2: Yeah, that's great. That's a cool place.
Speaker 3: Are y'all gonna have a blast. Everybody that comes is
Speaker 3: gonna have a blaff. We're gonna make sure we could
Speaker 3: do our damn just to give to.
Speaker 1: Everybody soon in Venice, Louisiana. Take care