Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely,
Speaker 1: bug bitten, and in my case, underwear listeningcast. You can't
Speaker 1: predict anything. The Meat Eater Podcast is brought to you
Speaker 1: by First Light. Whether you're checking trail cams, hanging deer stands,
Speaker 1: or scouting for el, First Light has performance apparel to
Speaker 1: support every hunter in every environment. Check it out at
Speaker 1: first light dot com. F I R S T L
Speaker 1: I t E dot com. Joined today by Chef Extraordinaiy
Speaker 1: Jesse Griffiths. But that's not what we're gonna talk about. First.
Speaker 2: What are we gonna talk about first?
Speaker 1: Steve Hi, Jesse Hi, thanks coming on the show. Jesse
Speaker 1: has a brand new book out. It's a follow up
Speaker 1: to the Hogbook. Was the Hogbook called the hog Book?
Speaker 3: That's correct, the Hogbook? I got a right, Yeah, yeah,
Speaker 3: it's called the Turkey Book, The Turkey Book, Master of
Speaker 3: clever book names No, Well, it.
Speaker 1: Just comes right out and says it. Yeah, the Hogbook.
Speaker 1: If you don't, if you're not already aware, the Hogbook's phenomenal.
Speaker 1: If you're a hogbook, if you're a wild hog namesayer,
Speaker 1: get the Hogbook. The Hogbook tells you everything you need
Speaker 1: to know. Talking to you Southerners tells you everything you
Speaker 1: need to know about judging, processing, preparing, dealing with hogs,
Speaker 1: wild hogs.
Speaker 3: Correct.
Speaker 1: And I've before, I've remarked that I called Jesse the
Speaker 1: hog apologist.
Speaker 3: Yeah, yeah, I would love that, by the way, Yeah.
Speaker 1: But a turkey requires no apology. They're just good to eat.
Speaker 1: But the Turkey Book is thick.
Speaker 3: It is. It clocked in at almost as many pages
Speaker 3: as the Hogbook. I thought it was going to be
Speaker 3: a daintier book and it didn't turn out that way.
Speaker 1: Yeah, it's elegant, it's thorough, it's beautifully put together. The
Speaker 1: Turkey Book. We're gonna dig in with Jesse and talk
Speaker 1: about the Turkey Book, but we're gonna cover some stuff first.
Speaker 1: You people joining us on YouTube. I'm holding a large
Speaker 1: I don't know what you call it.
Speaker 3: I think you're menacing.
Speaker 4: You're not holding it's supposed to be a bowie knife.
Speaker 2: I think it lays right in between a knife and
Speaker 2: a sword.
Speaker 1: Yeah, bowie knife. Apparently Cal put this in Seth's office.
Speaker 1: I came in and I'm like, the Hell's that? Seth said,
Speaker 1: That's what everybody says who comes in here. Since cal
Speaker 1: put it in there, and Seth pointed out that it's
Speaker 1: going to go in the auction house of oddities.
Speaker 3: Yep.
Speaker 5: Perfect for cutting up teal.
Speaker 1: Now you know, if you lie a lot, you get
Speaker 1: in trouble with the Gambling Commission, the FTC or who
Speaker 1: does who regulates gambling, Like Barstool got in trouble because
Speaker 1: they had that. Like they had a sports bet called
Speaker 1: the Can't Lose, but you could lose real bad, but
Speaker 1: it was a joke. It was called the Can't Lose.
Speaker 1: They got all that trouble. Well, in the spirit of that,
Speaker 1: this is real gold yep. This is like is there
Speaker 1: grades of gold. This is the best gold.
Speaker 2: It's a genuine.
Speaker 1: Sas tech gold bluegill. This is from this is from
Speaker 1: King Tut's private stash. This gold.
Speaker 3: Handmade it.
Speaker 1: He he taught, handmade this.
Speaker 2: And he even engraved the Ducks Unlimited ye logo in
Speaker 2: there that.
Speaker 1: That actually wasn't that was his personal duck hunting sign
Speaker 1: adopted adopted by du.
Speaker 2: And as will he wrote, Ducks un Limited can have
Speaker 2: this logo.
Speaker 1: And Daniel Boone killed this stag. Daniel Boone killed this stag,
Speaker 1: and Jim Bowie as he went down fighting at the Alamo. Well,
Speaker 1: Crockett queer in the corner.
Speaker 3: We got to do this again.
Speaker 1: While Crockett quivered in the corner. Jim Bowie killed several
Speaker 1: Mexican generals with this blade.
Speaker 2: Seen some ship.
Speaker 1: Yeah, we got all the paperwork proven all this. I
Speaker 1: just got to write it up.
Speaker 4: Available to you the price of your choosing.
Speaker 1: And this will be in the auction house of bodities,
Speaker 1: King Tut's gold, Daniel Boone's stag horned thing, and Jim
Speaker 1: Bowie's actual Mexican general slaying steel. I'm thinking about pairing
Speaker 1: it with uh my black powder six shooter. That would
Speaker 1: sweeten the pot, which was gifted to me by the
Speaker 1: California Rifle and Pistol Association.
Speaker 5: What are those people that uh reenact stuff called LARPs? Yeah,
Speaker 5: LARPs with your still on net that they're blade they
Speaker 5: could really.
Speaker 6: That reminds me of Clay's illustration. Maybe he could, you know,
Speaker 6: should read.
Speaker 1: That in the auction that what else is coming up
Speaker 1: in there? We haven't we haven't picked our dates yet,
Speaker 1: but we got like other good stuff.
Speaker 4: You well, I know, like wyoming b h as uh
Speaker 4: bringing together some folks to provide like a real Wyoming
Speaker 4: adventure experience for the auction. For the auction house oddities,
Speaker 4: we typically provide some experiences which schedule wise, we got
Speaker 4: to come together on and figure that out sooner rather
Speaker 4: than later. What we can do so we don't get
Speaker 4: crazy overextended.
Speaker 1: We're gonna put some of these furs behind.
Speaker 3: Me in it.
Speaker 2: We have an f HF chess rig that's fur lined.
Speaker 2: For the outer is a muskrat, which I think we
Speaker 2: we we might have talked about that being in the
Speaker 2: last one, but just one thing led to another and
Speaker 2: it's in this one.
Speaker 1: So ye, lots of good stuff coming up. Oh we
Speaker 1: told you has like in your crin in your like
Speaker 1: little deal? Has have we already released the Jeff Foxworthy?
Speaker 1: Is Jeff Foxworthy interview already gone up? When these people
Speaker 1: are listening to this? Now? You know what Jeff Foxworth
Speaker 1: he told me before we start recording. That's of interest. Well,
Speaker 1: number of things that I don't want to share, but
Speaker 1: one thing he told me is I was making He
Speaker 1: made me a coffee and I said, do you got
Speaker 1: any milk or anything? And he doesn't And he said,
Speaker 1: you know what, Because I liked the hunt a lot.
Speaker 1: I forced myself to learn to like black coffee really,
Speaker 1: because he says, you always wind up somewhere and there's
Speaker 1: like some coffee, but of course there's no cream or milk,
Speaker 1: and that's how he always drank it milk sugar trained himself.
Speaker 4: Yeah, God almighty, think of the time we would get
Speaker 4: back in our lives from meat eater shoots if we
Speaker 4: don't have the half and a half.
Speaker 1: Conversace pressure that would come off whoever shopped. Oh yeah,
Speaker 1: to be like no, no, no, get what you think is
Speaker 1: a lot and then double it. Yeah, especially if Clay,
Speaker 1: because Clay just drinks it, Yeah, like drinks glasses of it.
Speaker 2: Clay Clay definitely does a glass of half and half
Speaker 2: and splash of coffee.
Speaker 3: Yeah.
Speaker 1: So he he flat out trained him, which I'm thinking
Speaker 1: about doing, as I say here drinking my cream and coffee.
Speaker 1: I'm thinking about quitting. I mean, I quit alcohol, I
Speaker 1: can quit cream.
Speaker 2: I tried doing it for a while because uh, Evan
Speaker 2: Hayfer kind of shamed us that one time on that shoe. Yeah,
Speaker 2: and I was like, well, no, I don't care, but
Speaker 2: I was like, I'll try it. I just like it
Speaker 2: better with cream.
Speaker 1: But it's it's a vulnerability, dude. When I think about
Speaker 1: the end of the world, the world ending, all humans dying,
Speaker 1: you can be able to find coffee. Yeah, you're gonna
Speaker 1: run out of cream.
Speaker 4: I met a fella at the Western Hunt Expo Cafe Mule,
Speaker 4: a super nice dude. He gives away coffee and the
Speaker 4: boys he foothills off the back of some rescue mules.
Speaker 4: I know this guy, Yeah, just for other folks hiking
Speaker 4: around out there. But then he's got a coffee company
Speaker 4: by the same name. He's another retired Uh he's former
Speaker 4: military special forces dude.
Speaker 1: Yeah, so you met him. Yeah, he's a nice guy.
Speaker 4: Yeah, really nice guy. But he's like, yeah, do you
Speaker 4: want to a cup of coffee? I was like, yeah,
Speaker 4: it'd be great, and he's like half and a half.
Speaker 1: I was like, no, try try to shame you.
Speaker 4: No, I asked too. I was like, like, because he
Speaker 4: obviously had it sitting out for everybody, and he's like,
Speaker 4: I don't care.
Speaker 3: Okay.
Speaker 1: Yeah. If you're a fan of God's Country Podcast and
Speaker 1: you're listening, if you're listening right now, you can go,
Speaker 1: uh listen to luke Holm's episode of God's Country Podcast
Speaker 1: with Dan to read isbel that's live right now. Go
Speaker 1: check that out tomorrow, dude, you if you want to know,
Speaker 1: like an ongoing fight I have with credits this God,
Speaker 1: good lord, Okay times never mind.
Speaker 2: Me mean tomorrow at the time of this record, like, yes,
Speaker 2: when people are listening to.
Speaker 1: This, if you well know, if they're listening to this
Speaker 1: right now, like if they're there's a lot of moving
Speaker 1: parts at this company. Oh my god. Well no, it's
Speaker 1: just this is just this is the way.
Speaker 2: If you're listening to this within minutes of it dropping,
Speaker 2: you can.
Speaker 1: See why they ever came out with Live News.
Speaker 6: M m hmmm.
Speaker 2: They're like, we just can't handle the uh.
Speaker 3: People.
Speaker 6: Well, it's just that today this is airing on a Monday,
Speaker 6: and God's Country airs on Tuesday. And when this is out,
Speaker 6: the Luke Combs episode is on. God's Country is slated
Speaker 6: to come out the day after Tuesday.
Speaker 1: Speaking of Live too, we're going back out on the
Speaker 1: road for me Eater Live starting.
Speaker 2: April twenty third.
Speaker 1: This is a soft announcement, right.
Speaker 4: Yeah, I don't know if we're allowed to talk about it.
Speaker 2: We are.
Speaker 1: We're doing ten shows coming up this spring. And you
Speaker 1: know what I just did. I just lined up turkey
Speaker 1: hunt for one of them mornings, really, and I said,
Speaker 1: now there's gonna be other people wanting to get in
Speaker 1: on this turkey hunt. I'll start actually talking to Dave Smith.
Speaker 1: I'm like, there's other people are gonna want getting in
Speaker 1: on this turkey hunt. He says, I'm already shutting the door.
Speaker 1: But I'm happy to help him. I'm happy to get
Speaker 1: him in the right direction. But we're gonna have to
Speaker 1: spread people out. Everybody on that bus is going on
Speaker 1: behind turkeys the day off. So listen, Dave, you better start.
Speaker 1: You start working the phone and get more spots lined.
Speaker 1: April twenty third.
Speaker 6: Where in Mesa, Arizona. Okay, that's the first spot.
Speaker 1: Then San Diego, Okay, then Anaheim, than Anaheim, which is
Speaker 1: kind of like it's like Disneyland.
Speaker 4: It's like five blocks away from Disneyland.
Speaker 3: Steve fest me, I already looked.
Speaker 1: Then Sacramento like Disney lamb.
Speaker 6: Oh hell yeah, man, oh, he's probably when you're hunting,
Speaker 6: like he's gonna probably go to That was.
Speaker 1: One of the take of my kids. There is one
Speaker 1: of the worst things I ever did.
Speaker 2: Oh, it's it's awful.
Speaker 3: I love it.
Speaker 1: The funniest thing that came off is we went there
Speaker 1: and we went to Lego Land, and uh so my
Speaker 1: kid like he liked Lego Lamb. And then one day
Speaker 1: I had a leg of lamb. If I told the story, no,
Speaker 1: we're eating legal lamb. Someone gave me a leg of lamb.
Speaker 1: So the whole time we're eating dinner like Lego lamb,
Speaker 1: legal lamb, Lego Lamb. After a while, my little boy
Speaker 1: he was quite bit. He's like three years younger and
Speaker 1: he is now five and after so what's going on
Speaker 1: with Lego Land? We're going back to no leg of Lamb,
Speaker 1: no Lego Land. Uh then what happens Phil Sacramento in
Speaker 1: Salt Lake City, Sacramento. We gotta get Greg Fonce rolled
Speaker 1: into that. Keep going.
Speaker 4: It's after Salt Lake Boise, Missoula.
Speaker 1: Oh that's gonna be fun because you know what the
Speaker 1: Missoula show we're doing at the Wilma and my old
Speaker 1: girlfriend I used to almost like half live in the Wilma.
Speaker 1: My old girlfriend lived in the Wilma. Back then, they
Speaker 1: didn't have an elevator. They didn't have an elevator. You
Speaker 1: had to wake up a guy named Scoot and Newton
Speaker 1: there was the elevator, was that you couldn't operate the
Speaker 1: elevator if you wanted to get to your apartment. It
Speaker 1: doesn't matter what time. You'd be coming home with a
Speaker 1: bar two in the morning, scoot and Newton would like
Speaker 1: sleep on his car. He lived in his little apartment
Speaker 1: for free on the term that he ran the elevator,
Speaker 1: and he'd always be in there at a pair of
Speaker 1: Chuck Taylor sleeping on the couch and he'd be like,
Speaker 1: let's go Newton. He'd jump up and then worked out
Speaker 1: like you couldn't operate the own elevator. And what's funny
Speaker 1: is the hydraulics were bad in that elevator, so when
Speaker 1: you stopped it, it would sink. And Newton was so
Speaker 1: good you could tell that no matter when he woke
Speaker 1: them up. He'd like he knew the drop, so he'd
Speaker 1: overshoot the room, throw the lever and that sucker, settle
Speaker 1: back down. And you can tell me he'd like to
Speaker 1: land it as flushed as he could possibly land it,
Speaker 1: you know, So you'd be riding up, he start really
Speaker 1: paying attention. Drop down, he like level. But then they
Speaker 1: put in a regular elevator, so that's gonna be fun.
Speaker 1: So I'm like very familiar with that with that building.
Speaker 1: And what's that Bob Dylan tune Tangled Up in Blue
Speaker 1: where he talks about inside this building the heat pipes
Speaker 1: just cough? Does that Tangle Up in Blue?
Speaker 3: I don't know you're asking.
Speaker 1: I don't think it's Infinity Goes Up on Trial? What's
Speaker 1: that song Inside the mus come on? Well, look on
Speaker 1: the internet, look it up.
Speaker 4: It's so funny though, because like Dylan's thing from his
Speaker 4: critics is like, oh, he just throws out random an
Speaker 4: non connected strings of lyrics, and that's what you're trying
Speaker 4: to get us to Like which song was it for
Speaker 4: the random lyric?
Speaker 1: You're like, wow, yeah, because you can't say it was
Speaker 1: about right, Yeah, inside the Museum. Infinity Goes Up on
Speaker 1: Trial is also in that song. And the heat pipes
Speaker 1: just cough. Anyways, you want to talk about some coffee
Speaker 1: heat pipes the Wilma it's fancy.
Speaker 3: Now.
Speaker 1: Then what happens phil Spokane, Washington on the lineup? Turkey
Speaker 1: Hunt there, I can tell you that.
Speaker 5: And then Portland, Oregon, and then Takoma to come as
Speaker 5: the last stop.
Speaker 1: Over in Fill's Neck of the Woods.
Speaker 2: That's right West Coast, Best Coast, baby, did.
Speaker 4: You ever see it? I think it's in the Wilma
Speaker 4: somewhere now. But when they had their there's a real
Speaker 4: fancy hotel that, like during our time, was not really operating.
Speaker 4: Then they kind of got it back up and they
Speaker 4: got some fancy restaurants in there. That was like down
Speaker 4: the block, one block from the Wilma, and then I
Speaker 4: think above the Wilma there were hotel rooms for rent originally.
Speaker 4: But a big draw was fishing in the Clark Fork
Speaker 4: right there, and there's pictures of people who you know,
Speaker 4: stop on the railroad, come down to the Wilma and
Speaker 4: then fish in the Clark Fork and just really giant giant.
Speaker 1: Trout probably bull trout back then too, bull.
Speaker 4: Trout and huge cutthrow too.
Speaker 1: I would think, yeah, dude, we used to go, oh man,
Speaker 1: I got something Missoula stories.
Speaker 4: The Florence maybe Florence.
Speaker 1: Yeah. We used to go in tube down that river,
Speaker 1: get out, like put in tube down, get out on Higgins,
Speaker 1: go up and get an ice cream. I remember one
Speaker 1: time laughing because we're coming back down. You can still
Speaker 1: see our wet footprints coming up the sidewalk and got
Speaker 1: out of the thing, and me my buddy one time
Speaker 1: went and spotted a big old hole in the ice
Speaker 1: underneath the bridge on Higgins and found all these comatose
Speaker 1: crayfish and as soon as they warmed up, like instantly
Speaker 1: back to activity, and we cooked them up. But then
Speaker 1: took one crayfish and uh, it's gonna sound mean, but
Speaker 1: they regenerate their claws. And my roommate had a tank
Speaker 1: with one little crazy little frog and some kind of
Speaker 1: African white frog or something like a little teeny weird
Speaker 1: little frog that he liked a lot, so he dismembered that. Well,
Speaker 1: we took the crayfish claws off and let him go
Speaker 1: in the aquarium, and that some bitch eventually regenerates the
Speaker 1: teensiest little claw. And my buddy comes home one day
Speaker 1: night fish is sitting on the bottom holding that dead frog.
Speaker 6: Oh quick note on Bob Dylan. The inside the Museum's
Speaker 6: infinity goes up on trial. That is re rivisions of Joanna.
Speaker 6: That's the song.
Speaker 1: So it's the heat pipes. Then it's a great tune. Anyway,
Speaker 1: We used to sit in that place listening to that
Speaker 1: on vinyl while the heat pipe's cough which always sticks
Speaker 1: to my mind. Shouldn't be talking about that because that
Speaker 1: wasn't my wife. Uh, live here is gonna be great.
Speaker 1: Cal's gonna be there for a bunch of them. He's
Speaker 1: got some stuff he can't do, but he's got some
Speaker 1: dates he can't do. Yine, He's gonna be there for
Speaker 1: a bunch of them. Spencer's gonna be there for a
Speaker 1: bunch of them. We're gonna have a trivia component or
Speaker 1: even though it seems to be very unpopular, but people
Speaker 1: have to trust this that there's gonna be the survey
Speaker 1: show that everyone that people just generally hated the survey show.
Speaker 6: Right, most people did not seem to like it. But again,
Speaker 6: the most vocal folks on the internet are the haters.
Speaker 1: So and in my house, certainly in the morning, like
Speaker 1: people aren't raising their voice to like talk about how
Speaker 1: much they liked breakfast.
Speaker 4: Survey what's survey shows or or you're saying the survey shows.
Speaker 1: We did a survey so so Spencer tested out recently
Speaker 1: instead of trivia, he tested out a survey show where
Speaker 1: you survey a bunch of people, then ask people like,
Speaker 1: let's say you did like what percent of blank? What
Speaker 1: percent of blank population believes in Bigfoot and you got
Speaker 1: a guess. I told him. The problem with the survey
Speaker 1: show was that you need to have a type more
Speaker 1: tightly defined demographic that you're surveying. H So at the
Speaker 1: live shows, we'll be able to do the survey game
Speaker 1: with audience involvement, where we're going to survey, seek, survey
Speaker 1: the audience and then quiz people about basically, quiz people
Speaker 1: about themselves. What percentage of people in the room tonight
Speaker 1: believe in Bigfoot?
Speaker 4: More importantly the person sitting next to him, Right, Yeah,
Speaker 4: that's great.
Speaker 2: So that's funny.
Speaker 1: We're figuring out out it'll it'll be a right.
Speaker 4: Did you do the version where you gotta bet you
Speaker 4: got points and then you gotta bet those points, wager
Speaker 4: those points on how certain you were of your answer?
Speaker 1: No, if you got an ID She talked Spencer because
Speaker 1: I still don't understand how he scored it, and that
Speaker 1: seemed to be the main problem is.
Speaker 5: Yeah, it was arbitrary number, like.
Speaker 1: It was like, if you're five blow, you get four points.
Speaker 1: If you're four below you get three was the.
Speaker 2: Answer, you would get less point?
Speaker 1: Like you know, he needs to think through it.
Speaker 5: Okay, one.
Speaker 3: So that system.
Speaker 1: Well, that was the weirdest thing about it is it
Speaker 1: wound up being that the better you are at trivia,
Speaker 1: the worse you are. The better you are at trivia,
Speaker 1: the worst you are at the survey show, because what
Speaker 1: happens in the survey show is when you asked me
Speaker 1: a survey question, I'm just gonna tell you what I like,
Speaker 1: I'm like, well, I don't, so I'm gonna put that
Speaker 1: no one does. And Krinn was more like thinking about
Speaker 1: what people think and not thinking about not bringing her
Speaker 1: own baggage into it. Like you'd be like, have you
Speaker 1: what percentage of people have inherited a gun?
Speaker 3: Right?
Speaker 1: And you're like, oh, the shop, I've heard all kinds
Speaker 1: of guns. Oh everybody.
Speaker 5: My dad sent me the deafine member. We had a
Speaker 5: question about inherit, you know, like, can you inherit someone
Speaker 5: something if someone's still alive? Was that you know you can?
Speaker 5: You can't by a definition? Yeah, he wanted you to
Speaker 5: know that.
Speaker 1: Uh, thank you, mister Henderson, thanks for clearing that up.
Speaker 1: This is you know, I can believe this, This is
Speaker 1: this is dead true. I had a guy come up
Speaker 1: to me in Portland. We were at the Portland Live,
Speaker 1: the Sportsman show Pacific what's it called Pacific Northwest, Yeah,
Speaker 1: something like that show. The dude comes up to me
Speaker 1: and he says he's a trial he's explains he's a
Speaker 1: trial lawyer.
Speaker 3: Mm hmm.
Speaker 1: You're gonna think I'm lying. This is the truth?
Speaker 2: Oh? Wait?
Speaker 6: Does has Jesse heard the background of the bean saying?
Speaker 1: No? But there's a saying I made up that's really
Speaker 1: getting a lot of traction. It is the saying, is
Speaker 1: this a fresh set of eyes will always find more beans?
Speaker 1: It alludes to pick and pole beans, right, you know
Speaker 1: what I'm saying. Sure, the trial lawyer comes up to
Speaker 1: me and now he didn't tell me what side of
Speaker 1: it he's on, but he said, I'm involved in a
Speaker 1: mountain lion poaching case. He didn't tell me, he didn't
Speaker 1: tell you, presumably, I don't know. Is he's maybe defending
Speaker 1: the mountain lion poacher. I don't know.
Speaker 4: It'd be hilarious if he was the poacher.
Speaker 1: I don't think so. But the way I did get
Speaker 1: out of the story that that wasn't the case. Anyways,
Speaker 1: he's involved in a mountain lion poaching case. And he
Speaker 1: said during jury questioning when he's talking to his jury pool.
Speaker 1: He did not want to with the other attorney involved.
Speaker 1: He did not want to introduce the idea that he's
Speaker 1: interested in who in this room hunts and who in
Speaker 1: this room might be familiar with certain hunting discussions and conversations.
Speaker 1: He asked the jury pool, are you familiar with the
Speaker 1: saying a fresh set of eyes finds more beans? Six
Speaker 1: people raised their hand. That's a sneaky way, And he said,
Speaker 1: and then I had my hunters. Now what he didn't
Speaker 1: tell me is did he want them out of the
Speaker 1: room or in the room. He didn't give me any detail.
Speaker 1: Was he trying to get him out or keep them in?
Speaker 1: But he said he didn't want to introduce that, and
Speaker 1: he didn't want to introduce his thinking.
Speaker 6: Thanks to those six individuals for.
Speaker 1: Fresh set of eyes? Are you saying a fresh set
Speaker 1: eyes finds more beans?
Speaker 2: That's that's sneaky?
Speaker 4: Is it's also pretty interesting that this is going to trial. Yeah,
Speaker 4: it makes you really wonder what type of case this is?
Speaker 4: How egregious.
Speaker 1: I feel like he was trying to get rid of people.
Speaker 1: Maybe I don't know, was he trying to get him
Speaker 1: in or get him out? I don't even know what
Speaker 1: side he was on. Here's what it cal's going. Oh no,
Speaker 1: And a radiologist said this, here's what radiologist said. He's
Speaker 1: been using it a lot in the medical field. Remember
Speaker 1: I said that would have implications for finance. Turns out
Speaker 1: has implications for medicine. A radiologist rites, in the first
Speaker 1: time I tried your proverb was on our breast imager.
Speaker 1: When I was in high school. I got a buddy
Speaker 1: that saw a sign for a breast imager and thought
Speaker 1: it was a breast imaginer. I'm not joking.
Speaker 4: I'm laughing not because of that, but because you think
Speaker 4: that you're saying you're made up saying has implications in
Speaker 4: the field of medicine.
Speaker 1: Oh no, No, implications could be applied in the field of medicine. Yeah, applications,
Speaker 1: applications and applications and radiology. Radiologist says. The first time
Speaker 1: I tried your proverb was on our breast imager. We
Speaker 1: were discussing an upcoming difficult breast ultrasound guided biopsy. You
Speaker 1: following that we are having trouble with matching the MRI
Speaker 1: findings with what the ultrasound was showing us. She told me,
Speaker 1: this is his colleague that she would repeat the ultrasound
Speaker 1: prior to biopsy, that perhaps she could find what I
Speaker 1: and the technologist couldn't find on the earlier study. I stated, Oh, yeah,
Speaker 1: that's a good idea. You know what they say, a
Speaker 1: fresh set of eyes always finds more pole beans. And
Speaker 1: she replied without pause, right.
Speaker 6: At one of our poll beeing shirts.
Speaker 1: Now this is this next bit we're gonna talk about,
Speaker 1: dedicated to caw because we're gonna return to Cal's favorite subject,
Speaker 1: canceling canceling Stellar.
Speaker 4: Yeah, this is greatly abbreviated.
Speaker 1: As we've reported widely, they're trying to cancel our our
Speaker 1: Stellar who named who was one of those old timey
Speaker 1: naturalists who had a tendency to name everything after himself.
Speaker 1: So he's like, hey, there's a sea lion, sea line.
Speaker 1: I don't call that Stellar's sea lion. Oh look at
Speaker 1: that cool looking jay. I'm gonna call that Stellar's j
Speaker 1: And now the Ornithological Society's trying to take anyone, any older,
Speaker 1: any old white dude who put his who has a
Speaker 1: name attached. They're trying to scrub them out of the
Speaker 1: naming convention. And the guy wrote in to invite us
Speaker 1: to consider what an interesting fella Stellar was. In light
Speaker 1: of his impending elimination from the historic record, Stellar named
Speaker 1: a sea cow after himself, which is now extinct. In
Speaker 1: his The Beasts of the Sea by George Wilhelm Steller,
Speaker 1: he talks about a fun little joke they would play
Speaker 1: if they're cutting up doing explorations on a Stellar sea cow.
Speaker 1: He says, if only a very slight aperture should be
Speaker 1: made with the point of a knife, the liquid excrement
Speaker 1: a ridiculous thing to behold, would squirt out violently, like
Speaker 1: blood from a ruptured vein, and not infrequently the face
Speaker 1: of the spectator would be drenched by this springing fountain.
Speaker 1: Whenever someone opened a canal upon his neighbor opposite for
Speaker 1: a joke and describing the phallus and describing the penis
Speaker 1: of an animal, says, the penis of the male is
Speaker 1: thirty two inches long, and with it sheath is bound
Speaker 1: firmly in front of the abdomen and reaches clear to
Speaker 1: the navel. In a word, it is very of course,
Speaker 1: it is very coarse and obscene to look upon, very
Speaker 1: much like that of a horse, and ends with the
Speaker 1: same sort of a gland only larger, just trying to
Speaker 1: bring him to life.
Speaker 6: He seems like a very interesting individual, German born nationalist,
Speaker 6: first European to Alaska.
Speaker 1: Who took great interest in Native peoples in native life ways,
Speaker 1: and went out of his way to record those with
Speaker 1: respect and admiration. Brody, you ready to do your squirrel report? Yeah,
Speaker 1: don't lose hope, Jesse, We're gonna get.
Speaker 3: I've been here before.
Speaker 5: This isn't actually new news, but it's it's new to us.
Speaker 5: I'm surprised that we didn't hear about this earlier. So
Speaker 5: there's a black phase of gray squirrels, eastern gray squirrels,
Speaker 5: which most people have seen, right, like you guys have
Speaker 5: all seen them. And I think the conventional thinking for
Speaker 5: a long time was that those were just melanistic squirrels,
Speaker 5: you know, just a color phase.
Speaker 1: Right, yeah, like like did I have often told people,
Speaker 1: have always told people that a gray squirrel will throw
Speaker 1: a black squirrel offspring, right. And I've noticed that just
Speaker 1: growing up in our yard. I've noticed that you'd like,
Speaker 1: there'd be years one you had mostly grays, mostly Eastern grays,
Speaker 1: and then it would be predominantly black phase grays. And
Speaker 1: I've always watched that. M hm, you know, come and go.
Speaker 1: It's very anecdotal, but yeah, like there was like this
Speaker 1: shift in and out, in and out.
Speaker 5: Yeah, and you'd see I mean, we would have some
Speaker 5: areas where there's none and then some areas where there's
Speaker 5: like it was common to see them black.
Speaker 1: You might shoot a limit of five and it would
Speaker 1: be like you wouldn't really think that much of it
Speaker 1: if you shot five black phase gray squirrels.
Speaker 3: Yep, exactly.
Speaker 2: You guys had more black face squirrels up north there, yeah,
Speaker 2: than we had.
Speaker 5: Yeah, but here's the thing. We also have more fox
Speaker 5: squirrels than you had.
Speaker 1: Down in the mountain, and we had always had a mix.
Speaker 5: Yeah. And it turns out that the fox squirrel comes
Speaker 5: into play for why there are black face eastern gray squirrels.
Speaker 5: This is a study that came out like four years ago,
Speaker 5: and and I'll just start reading here. Despite differences in coloring,
Speaker 5: eastern gray squirrels and so called bla squirrels are actually
Speaker 5: members of the same species, which kind of goes with
Speaker 5: what we were saying. But they owe their distinctive appearance
Speaker 5: to interbreeding between gray and fox squirrels. The fox squirrels
Speaker 5: carry a faulty pigment gene known to give some members
Speaker 5: of the predominantly reddish brown species, which fox squirrels gives
Speaker 5: them a darker fur. And this gene variant passed from
Speaker 5: fox squirrels to gray squirrels I via mating. So that's
Speaker 5: kind of surprising. I don't think you know, I've never
Speaker 5: heard that.
Speaker 1: Yeah, this came up because we're working on a sportsman's atlas, Yeah,
Speaker 1: which would be like one hundred places around the country
Speaker 1: that every hundred anglers should know about. Ye, And it's
Speaker 1: all just kind of maps and like specific weird spots
Speaker 1: and maps and like every mammoth mass, every known mammoth
Speaker 1: masst on kill site, World record bass.
Speaker 5: The weird story of Oneida traps.
Speaker 1: Yeah, this weird, kind of crazy sex colonies used to
Speaker 1: make traps. And then we're doing a thing about distribution
Speaker 1: of pre squirrel distribution.
Speaker 5: Yeah, like this what this art, this article is not
Speaker 5: saying that these these are like hybrid squirrels though. It's
Speaker 5: just a gene that gets passed into the gray squirrel
Speaker 5: population which then pops up.
Speaker 1: Now and then.
Speaker 5: Something I don't agree with in this article is I
Speaker 5: don't agree with any of this according to mental floss is.
Speaker 5: I don't know what mental flosses must be some probably
Speaker 5: like a publication, yeah, name like.
Speaker 1: Floss is your brain out.
Speaker 5: Black squirrels are black Eastern black gray squirrels are relatively
Speaker 5: relatively rare, constituting just one in ten thousand.
Speaker 1: Oh bullshit, that's not something different. I don't believe any
Speaker 1: of this anymore. I wish you would need not done. No,
Speaker 1: because they have about that entire report.
Speaker 5: No, the part of it is this like DNA study
Speaker 5: that they did and they identified this gene.
Speaker 2: That's like, like it's real like that.
Speaker 1: You better do a little more work on that. Brodie.
Speaker 5: I'm just repeating the science, Steve, just repeating the science.
Speaker 2: I remember I when I was in high school, we
Speaker 2: went up to Salamanca, New York. That was New York's
Speaker 2: right there on the border I think Turkey Young and
Speaker 2: every squirrel we saw it there was black.
Speaker 1: Right right in ten thousand.
Speaker 4: Well, I mean it's that's the that's the problem with science,
Speaker 4: the inconvenience of science. If they're actually if they're not
Speaker 4: looking for the visible trade, they're trying to find the
Speaker 4: genetic trade. It's not gonna necessarily jive with what you have.
Speaker 4: I was just I had learned a bunch about stone
Speaker 4: sheep and fan and sheep. What a bunch of bullshit
Speaker 4: that is?
Speaker 1: Oh? Really?
Speaker 3: Yeah?
Speaker 4: They're like, well, how dark is the sheep?
Speaker 3: Right?
Speaker 4: It's like trying to find a black hair on a
Speaker 4: white sheep and then calling it a fan in sheep.
Speaker 4: I got you, I mean, boy, glad we got that
Speaker 4: taken care of science team.
Speaker 3: No, I got you.
Speaker 4: Yeah.
Speaker 1: Cal's gonna talk about something that I only found out
Speaker 1: about yesterday. But first I want to talk about this.
Speaker 1: You know, I don't know. I don't know how many
Speaker 1: people out there actually listened, like, actually listened in the audience.
Speaker 1: Raise your hand. No, in this room, raise your hand
Speaker 1: if you actually listened to Tucker Carlson's Vladimir Putin interview. Okay,
Speaker 1: if you haven't, you're not allowed to comment on anything.
Speaker 1: I listened to the whole thing to the bitter end.
Speaker 2: Me too.
Speaker 1: The way it's been reported on in the news is
Speaker 1: so insanely inaccurate. Yes, but one thing Putin left off
Speaker 1: is this in Ukraine, there's this article that half a
Speaker 1: finger to sent us these archaeologists working in Ukraine. There
Speaker 1: was this nomadic group called the Scythians. Nomad they were
Speaker 1: like nomadic hunter gathers, and there's reference like their enemies
Speaker 1: would reference it, like watch out for the Scythians. They
Speaker 1: will make stuff out of your skin. And these archaeologists
Speaker 1: were doing. They had they recovered in these different sites
Speaker 1: Scythian leather and it's a lot of like stuff you'd
Speaker 1: expect game animals and whatnot. They found a number of
Speaker 1: quivers made from human hide.
Speaker 2: Hm hmm.
Speaker 3: Wow.
Speaker 1: Yeah, they would take their enemy make a quiver out
Speaker 1: of human hide. I'd take that leg skin, make a
Speaker 1: big long pouch, make a circle cut right right at
Speaker 1: the groin tubes, circle cut right below the knee, take
Speaker 1: that bugger off. Just one run seam down the side,
Speaker 1: one seaming along the bottom.
Speaker 5: Look cool auction.
Speaker 1: The Scythians were not people you'd want to mess with. Man,
Speaker 1: how long ago was these guys running around? They were
Speaker 1: finding this stuff in their burials south of Ukraine the Sidons.
Speaker 5: Nine hundred BC to two hundred BC.
Speaker 1: Well, it's a while back, Kay cal Uh, explain explain
Speaker 1: the explain this deal with with with grazing, with.
Speaker 4: With oh wyoming right now, Yeah, with.
Speaker 1: With hunters needing to be on the hook for the
Speaker 1: fact that elkie grass or like. Explain.
Speaker 4: Yeah, so most Western states have some sort of a
Speaker 4: system to reimburse landowners for agricultural losses related to wildlife
Speaker 4: like crop damage, crop damage, yep, exactly. So there's there's
Speaker 4: two new things that came out of HB sixty in Wyoming,
Speaker 4: which is currently still in the House right now, so
Speaker 4: it's gone through committee, it's it's in the House. Next
Speaker 4: step would be the Senate. Those two new things are
Speaker 4: adding pastururage, the loss of grass either on private land
Speaker 4: or state land, state grazing leases into the list of
Speaker 4: crop damage into the list of agricultural damage that can
Speaker 4: be reimbursed.
Speaker 1: Okay, at what point tell me when I can go
Speaker 1: like that is so stupid.
Speaker 4: And then the other part of this that is new
Speaker 4: would be raising the maximum allowable reimbursement from one hundred
Speaker 4: percent of fair market value to one hundred and fifty
Speaker 4: percent of fair market value. And the reason being that
Speaker 4: when you if you totally destroy a pasture, it's not
Speaker 4: going to magically come all the way back next year.
Speaker 4: So it's got more repercussions than just the year that
Speaker 4: it's been assessed. The this is really coming out of
Speaker 4: the southeast Colorado where Wyoming, right, Oh, sorry, yes, Wyoming,
Speaker 4: but it's where all the Colorado people hunt. So Southeast
Speaker 4: Wyoming lots of private land, but it's a public wildlife, right,
Speaker 4: it's it's elk and limited access to these elk. And
Speaker 4: this is yeah, a big move saying that we want
Speaker 4: the Wyoming Game and Fish to immediately start knocking down
Speaker 4: these herds. So which Wyoming Game and Fish has been
Speaker 4: on top of this situation? They're two years into you know,
Speaker 4: like an emergency five year management plan.
Speaker 5: When you say knocked down the herd, do you mean
Speaker 5: like shop laders coming in? What do you mean like
Speaker 5: that damage hunts where they.
Speaker 4: Yeah, they don't allow Nobody likes to talk about sharpshooters. Right,
Speaker 4: it's got a negative public perception. But they've had they've killed, Yeah,
Speaker 4: they've they've had two coals I think that have not
Speaker 4: killed like one hundred and forty eight cows that you
Speaker 4: know are are paid people who are going out there
Speaker 4: to eliminate elk, so non non hunters.
Speaker 1: And across the road, some guy's paying three thousand dollars
Speaker 1: for a cole elcot Yeah.
Speaker 4: Yeah, yeah, so the in most western state it's like
Speaker 4: the way to you can only apply for cash from
Speaker 4: damaged agriculture if you're allowing some sort of access. In Wyoming,
Speaker 4: it's defined as reasonable hunting access. But what is reasonable? Right?
Speaker 4: And I think when your quotes that I really enjoy
Speaker 4: is like, what is an objective herd size? Like, it's
Speaker 4: not my objective as an elk hunter, but these herds
Speaker 4: are over objective by the elk management play on in Wyoming. Sure,
Speaker 4: which kind of you know is a ball that gets
Speaker 4: baddened back and forth between all these interest groups, primarily
Speaker 4: like the Wyoming Stock Growers Association would be one of
Speaker 4: the main main players here.
Speaker 1: Yeah, if you're a hunter, I would generally be very
Speaker 1: suspicious when someone tells you that something's over objective, as
Speaker 1: though you're supposed to accept that as your reality or
Speaker 1: you're supposed to accept that as your objective.
Speaker 5: Yeah, but this is also a place where, like wolves
Speaker 5: aren't knocking them down, hunters have very little access.
Speaker 1: Correct, So I'll tell you one way to get rid
Speaker 1: of one way to scatter smelt with hunting after.
Speaker 5: Them, right, That's what I'm saying.
Speaker 4: They learned that very Yeah, they learned that very quickly, dude.
Speaker 1: But you know, I'm like, I'm like, on everything, I'm
Speaker 1: a slippery slope guy, and I just don't like this
Speaker 1: is going like, Okay, I get it on crops, I've
Speaker 1: never even questioned it on crop damage, and I've never
Speaker 1: questioned it on depredation of livestock yep. Okay. In fact,
Speaker 1: when I'm buying my licenses in my home state, I
Speaker 1: always click the box to add like to round up
Speaker 1: and add money to depredation, to the to the depredation pool.
Speaker 1: But as a slippery slope guy, to all of a
Speaker 1: sudden be that that wildlife eating grain grass that's not
Speaker 1: been planted like you know in real and when you're
Speaker 1: buying and selling houses there's like pre existing condition stuff.
Speaker 1: It's like, dude, I'm sorry, that's just a pre existing condition.
Speaker 1: The Good Lord's creatures are out there eating grass.
Speaker 3: Yeah.
Speaker 1: Like to have it be that, to have it be
Speaker 1: that you can now that you would be that you're
Speaker 1: going to have a state grazing lease and then come
Speaker 1: back to the state and be like, oh, by the way,
Speaker 1: your deer keep eating the grass, so pay me some
Speaker 1: money and come on.
Speaker 4: There's a parallel story going on in Wyoming right now too,
Speaker 4: so that ties into what you just said perfectly right.
Speaker 4: There's a there's an isolated mountain range that Wild Cheap Foundation,
Speaker 4: a bunch of other folks want to reintroduce bighorn sheep
Speaker 4: to this isolated mountain range. And there's ranchers out there
Speaker 4: that are saying, hey, we don't want you to do
Speaker 4: this because we know that the reintroduction of wild sheep
Speaker 4: will affect our grazing leases if we were to want
Speaker 4: to put out domestic sheep out there. This is like
Speaker 4: a known thing, right, So like National Wildlife Federation, Wild
Speaker 4: Cheap will go in and either at fair market value
Speaker 4: exchange domestic sheep for cattle and write out in agreement
Speaker 4: that when they do that exchange, you can never run
Speaker 4: sheep out here again in order to prevent disease transmission
Speaker 4: from domestic sheep to wild sheep. And I bring this
Speaker 4: up as a good example because here's a situation isolated
Speaker 4: mountain range. For the lives of these livestock producers, there's
Speaker 4: never been domestic or wild sheep there. The introduction of
Speaker 4: those Wild Cheap will change how they have to operate
Speaker 4: their operations right. And this other example though, is there's
Speaker 4: been elk there for a really long time. Generations of people,
Speaker 4: those elk have grown, those operations have been around those
Speaker 4: those elk essentially forever. It's not the same as somebody
Speaker 4: trying to now force something upon everyone and they have
Speaker 4: to change their whole economic exactly system around that introduction.
Speaker 1: A constant.
Speaker 4: It's been a constant.
Speaker 1: And then what's funny too is if you go and
Speaker 1: look like the other pausing part about it is if
Speaker 1: you want to scroll through real estate listenings, real estate
Speaker 1: listenings are mighty quick to celebrate the elk.
Speaker 5: Yes, yeah, in the health outpha, there'll be a picture
Speaker 5: of the herd in the And.
Speaker 1: So this hunter's paradise.
Speaker 4: To make this agricultural claim that, oh, we hate these elk,
Speaker 4: we purchase this property specifically to raise cattle, you'd have
Speaker 4: to say, like, well, why did you choose to do
Speaker 4: it in an area where elk herds are eleven thousand
Speaker 4: animals over objective? That'd be pretty tough. Did your operation
Speaker 4: plan when you went to the bank include a shipload
Speaker 4: of high fence to keep these animals out right? It's
Speaker 4: like Noah is the answer. But the nuts and bolts
Speaker 4: of this thing and why everybody should be concerned even
Speaker 4: if you're not an elk hunter or a rancher in
Speaker 4: this area that's trying to graze cattle or grow any
Speaker 4: sort of cash crop. The way Wyoming is built is
Speaker 4: this fund doesn't get tapped out, meaning that the depredation
Speaker 4: fund once the money's out of it. And right now,
Speaker 4: as I understand, if there's only one funding mechanism for
Speaker 4: that depredation fund, which of course comes out of resident
Speaker 4: and non resident license fees, like, so there's money that
Speaker 4: is earmarked from those purchases that goes into the depredation fund.
Speaker 4: Once that's tapped out, it can eat into the next
Speaker 4: operational budget and the next.
Speaker 1: Operational budget within fishing game.
Speaker 4: Within fishing game. So this brand new ask to fund
Speaker 4: this other huge part of agriculture, grazing and the increased
Speaker 4: fees are going to affect people who like to fish
Speaker 4: in the state, people who like to go to state
Speaker 4: recreation areas, people who like to you know, enjoy like
Speaker 4: the public access on private ground programs that are all
Speaker 4: administered by Wyoming Fishing Game. So is it right for
Speaker 4: this like fight against elk in this specific area to
Speaker 4: inhibit the ability for the state to manage all other
Speaker 4: aspects of fishing games.
Speaker 1: There's a interesting I think maybe it's an irony. It
Speaker 1: feels like an irony, and it be like, hey, hunters
Speaker 1: and anglers, you know those elk that no one will
Speaker 1: let you go get at, Well, I need you to
Speaker 1: pay for what they're doing. Is that'll want you going
Speaker 1: in there and chasing them off and hunting them.
Speaker 3: Yeah?
Speaker 4: Yeah, and the reasonable access thing, right, it's like, well
Speaker 4: how much. I haven't seen a scale of how they
Speaker 4: pay this out. It's like, oh, if you're open to
Speaker 4: the public in like a type one block management system
Speaker 4: that we have here in Montana, then you're eligible for
Speaker 4: this amount of damage cash.
Speaker 1: Got it.
Speaker 4: I haven't seen that. I haven't seen the scale of
Speaker 4: how they're going to determine all these mixed grass ecosystems
Speaker 4: for this fifteen percent. So if there's fifteen percent damage,
Speaker 4: you get one hundred and fifty percent of fair market
Speaker 4: value of the of the past year. Like how they're
Speaker 4: gonna determine that, you know, across the board, there's just
Speaker 4: a lot of a lot of question marks, but it's
Speaker 4: it's uh, I was talking to Hal Herring today and
Speaker 4: it was pretty funny. He goes, you know what seems
Speaker 4: to me and Wyoming ever since the end of the
Speaker 4: Johnson County War, they've been trying to figure out how
Speaker 4: to get state money back to private landowners.
Speaker 1: An editored, a long time editored Outdoor Life once said
Speaker 1: to me privately, I asked him if his farm is
Speaker 1: enrolled in black Man. This is a hot tip for
Speaker 1: people that got elk problems. I asked him if his
Speaker 1: ranch was in Low enrolled in black management, and he said, no,
Speaker 1: black management up here is a biological desert. Little hot tip.
Speaker 1: You got the elk problem?
Speaker 4: Well, oh yeah, well yeah, you'd be running some some
Speaker 4: elk around and yeah, unfortunately I don't think. Well, just yeah,
Speaker 4: block Management's pretty pretty awesome program.
Speaker 1: Yeah, I'm not hacking it. I'm telling you quoting someone.
Speaker 4: Right, you want to move some animals off your property.
Speaker 6: Is there something like this that's happening in other states
Speaker 6: like Montana? Would Texans ever have this?
Speaker 4: Jesse Texans got way ahead of it. They made elk,
Speaker 4: which is a native species, a non native species.
Speaker 1: Is becoming honorary natives. They made elk an honorary non native.
Speaker 1: They stripped them of their native status.
Speaker 3: There's a real surgeon elk counting out West, but it's
Speaker 3: all it's all private. Yeah.
Speaker 1: Yeah, they wanted like Texans, God.
Speaker 3: Bless them, I mean West Texas.
Speaker 1: Texans wanted to be like they want to be, like,
Speaker 1: hey man, I want to be able to raise out
Speaker 1: and do whatever I want to them, but I can't
Speaker 1: because it's like native wildlife and everything. So can you
Speaker 1: just make them that? They're like, can we just say
Speaker 1: they're not native wildlife so we can do whatever we want?
Speaker 1: And they're like sure, Yeah.
Speaker 4: To put a bow on the HB sixty thing in Wyoming,
Speaker 4: I think the best thing right because I am simple,
Speaker 4: very sympathetic to some of these agricultural wines and I
Speaker 4: want like the family ranch to stick around.
Speaker 1: Absolutely absolutely is just.
Speaker 4: Like table this thing. It is not well thought out,
Speaker 4: it's not well structured. The state mechanism for funding this
Speaker 4: is way behind the ability for this thing to function
Speaker 4: in everyone's best interest.
Speaker 1: Here's why. Okay, you're right, I'm pro farm, I'm pro ranch.
Speaker 1: I'm a cow's nott con those kind of guy. From
Speaker 1: a conservation perspective.
Speaker 4: I'd vote for you right now. If that was your stump,
Speaker 4: go ahead.
Speaker 1: I'm a cow's not condo's guy. But I said I'm
Speaker 1: a slippery slope guy too. If if publicly owned if
Speaker 1: like if publicly owned wildlife, if if people that own
Speaker 1: land need to be compensated for publicly owned wildlife eating
Speaker 1: natural resources and organisms that have been there for thousands
Speaker 1: of years. It's like, do you say, hey, uh something,
Speaker 1: squirrels are something ate a lot of my acorns. I
Speaker 1: need some money or get these squirrels out of here.
Speaker 1: It's just like it's like where do how does this go?
Speaker 3: Yeah?
Speaker 4: Well, okay, you remember a lot of time ago, or
Speaker 4: like you.
Speaker 1: Hear like a trout fisherman and you own a big
Speaker 1: stretch of river. You know what, who's mink? Are these
Speaker 1: the states? I need some money?
Speaker 2: Well?
Speaker 5: Slip side of it too, is like there's plenty of
Speaker 5: cows eating the grass that elk eat on public land,
Speaker 5: and the elks should bill them. Well, I mean they're
Speaker 5: paying for a lease, but is it a fair compensation
Speaker 5: for the elk food that the cows are eating?
Speaker 3: You know?
Speaker 1: That's that's I'm saying. It's just it's so weird.
Speaker 4: Do you remember your example of like if you wanted
Speaker 4: to start a perscudo operation in Montana and he decided
Speaker 4: like the Rocky Mountain slope would be the best place
Speaker 4: to hang a bunch of preshudo out in the open air.
Speaker 2: Mm hm.
Speaker 4: With the state then come in and compensate you for
Speaker 4: grizzly bears.
Speaker 3: We haven't even dipped into hog damage, like, I mean
Speaker 3: two billion dollars a year in Texas and hog damage agriculturally.
Speaker 3: I don't think I don't think we have the budget
Speaker 3: to compensate for that.
Speaker 1: No, no, but I think that they would be able
Speaker 1: to hopefully they'd be able to say that's not our
Speaker 1: animals fishing game. Yeah, and elk they'd be like, no,
Speaker 1: they've got taken away from you, all right, turkeys?
Speaker 3: Turkeys?
Speaker 1: Yeah?
Speaker 3: Man?
Speaker 1: How long? Uh? How long you've been working on the book?
Speaker 1: I've been hearing about it for quite some time because
Speaker 1: I know how long books take.
Speaker 3: Well, I mean, well that's interesting because we we wrapped
Speaker 3: this less than a year ago. So uh it it
Speaker 3: actually start to finish? Was pretty quick, was it? Yeah?
Speaker 6: No.
Speaker 3: I set out I wanted to do another book post
Speaker 3: hog Book, and you know, I thought, first off of
Speaker 3: just replicate that with something that I was really interested in,
Speaker 3: that being turkeys.
Speaker 1: Well, yeah, tell me why you didn't do the deer book.
Speaker 3: A lot of information out there about Uh well, first
Speaker 3: it's a shitty deer hunter.
Speaker 1: Uh, but deer cleaner.
Speaker 3: Yeah. I well, thank you. You've you've criticized me lightly
Speaker 3: on my dear cleaning. I'll leave the Remember I leave that.
Speaker 3: You the hide on the Achilles tendon.
Speaker 1: Yeah, I don't like the way it looks.
Speaker 3: I know. It's an aesthetic argument we had one day.
Speaker 1: No, you don't cut the tendon, do you No, that
Speaker 1: makes me want to kill people.
Speaker 3: No. No, the reason I leave the anyway, I leave
Speaker 3: the hot on there, so I don't cut the tendon
Speaker 3: like it.
Speaker 1: That's like people when you're cleaning squirrels of people when
Speaker 1: they leave that little ring of hair around the wrists
Speaker 1: and stuff. I hate that. Or on rabbits, you know
Speaker 1: that little growth that has the long hairs that little mole.
Speaker 1: Squirrels have it too, when you're cleaning squirrels in the sink.
Speaker 1: After you clean rabbits or squirrels and someone leaves that
Speaker 1: little hairy mole, I hate that anyhow. Turkeys, so you're
Speaker 1: not a good dear cleaner.
Speaker 3: I am a clean I'm a very I mean, I'm
Speaker 3: very yeah, you know, I'm fast. I think I'm very thorough.
Speaker 3: I love turkey hunting and it's something I grew to love,
Speaker 3: but it's something that I'm not I would I would
Speaker 3: say I'm very, very far from it expert. I spent
Speaker 3: start to finished about eleven years on The Hogbook, and
Speaker 3: then we completed this and yeah, I mean there's some
Speaker 3: photos in there that were that were taken. Yeah, but
Speaker 3: did you know, Okay, I knew at the time we
Speaker 3: were taking those that my next project would be able.
Speaker 1: So for so for eleven years, you're like, somethday, I'm
Speaker 1: gonna do a book on hogs.
Speaker 3: In that okay, Yeah, And then kind of rapidly decided
Speaker 3: that that I wanted to focus on turkeys and was like,
Speaker 3: you know, I'm just going to kind of use the
Speaker 3: The Hogbook as a template, and then really quickly realized
Speaker 3: for a lot of reasons, most of it is that
Speaker 3: there's a lot of really good literature out there, I mean,
Speaker 3: just good writing about turkey obviously. I mean I can't
Speaker 3: really name a lot of uh books about fair hogs.
Speaker 1: I mean no, there's no like, there's no like Tom
Speaker 1: Kelly or Jack O'Connor of hogs hemingwaight at home them right.
Speaker 3: And so then that became apparent to me that it's like,
Speaker 3: it's don't don't try to do that. And so the
Speaker 3: course I decided to take instead is more of a
Speaker 3: journal and just document start to finish in one season,
Speaker 3: what you know, just go on four hunts, try to
Speaker 3: get the most geographically different spots lined up. Which was
Speaker 3: great for me too because I'm not much of a
Speaker 3: traveling hunter. I spend almost all my time in Texas,
Speaker 3: and then in between I was just going to experiment
Speaker 3: and see what's stuck as far as cooking, and just
Speaker 3: cooked all these different ways. And so it's not a
Speaker 3: definitive book on hunting turkeys. It's not a definitive cookbook
Speaker 3: on turkeys. It's just new ideas, new concepts and things
Speaker 3: that I came up with. I mean, there's some old classics.
Speaker 3: You know, there's fried turkey in there. You know, it's
Speaker 3: like the flagship recipe, but it's really just a slice
Speaker 3: of one season.
Speaker 1: When you say fried turkey, what do you mean?
Speaker 3: Slices of breast? Brian and uh, not like a deep
Speaker 3: fried turkey.
Speaker 4: So you're joking around yesterday and I said, man, like,
Speaker 4: it's like four hundred page book. That's a lot of
Speaker 4: pages to tell somebody how to fry a turkey. Jesus Like,
Speaker 4: it's the very first recipe.
Speaker 3: On purpose, I put that as the very first recipe.
Speaker 3: I wanted to acknowledge that because I think a lot
Speaker 3: of people, you know, that's that's their go too, and
Speaker 3: that's what they enjoy the most. And I always want
Speaker 3: to honor that and make people feel comfortable about the
Speaker 3: way they cook.
Speaker 1: You don't want to fry shame people.
Speaker 3: No, No, we've talked about that for years. You know,
Speaker 3: fried fish, you know, objectively the best and so yeah,
Speaker 3: so I kick it off with fried turkey, you know.
Speaker 3: I mean it's my recipe for fried turkey, which I
Speaker 3: think is is good.
Speaker 1: What makes your fried turkey recipe different than everybody else's
Speaker 1: fried turkey recipe? To everybody else? But what differentiates how
Speaker 1: do you like, let me just put it this way,
Speaker 1: that's aggressive. How do you think fried turkey?
Speaker 3: I like to I like to brin it. Okay, I
Speaker 3: think that's pretty common. Uh So there's a brine, Uh,
Speaker 3: there's there's a couple of secrets in the uh, in
Speaker 3: the dredge and the flour that you're gonna dust it
Speaker 3: in afterwards.
Speaker 1: You know, what the hell out of him?
Speaker 2: You know, you should have asked him.
Speaker 1: You should have said, wet, dryer, dry Brian. That's his
Speaker 1: pet peete, is it.
Speaker 3: I just think it's a youth business. Yeah, I mean
Speaker 3: a dry Brian is a is a rub. We've established that.
Speaker 1: Loaded.
Speaker 3: Yeah, it's it is a wet Brian meaning Brian otherwise
Speaker 3: known as Brian Brian. Yeah, and then it's dredged in flour,
Speaker 3: and I'm I don't want to give it away. You know,
Speaker 3: there's a couple of things in there that Okay.
Speaker 1: Well don't you damn but you can still I'll give
Speaker 1: it away. Well, no, you don't need to like get
Speaker 1: into like the little measurements and stuff.
Speaker 3: Cell receipts. Yeah, that's a that is a that's a
Speaker 3: secret taught to me about the colonel, not not Tom Kelly, colonel. Yeah. Yeah,
Speaker 3: that's a that's a key coming in there.
Speaker 1: You know, when we were on Live Tour, we had
Speaker 1: this bus driver named John. I'm trying to hope we
Speaker 1: get lined up for our next live tour. John the
Speaker 1: bus driver, and like, I didn't really think about it,
Speaker 1: but he looks like Colonel Sanders. Oh, and he's saying.
Speaker 1: One time he comes down his bus and someone's just like,
Speaker 1: you know, like there's all kinds of on a tour
Speaker 1: for musicians. There's always people coming and going all the time.
Speaker 1: One times he comes down to the bus and there's
Speaker 1: someone laying there he doesn't recognize, sleeping, and they wake
Speaker 1: up and they go, oh, I love the chicken. And
Speaker 1: he said, those kids, if what the hell kind of
Speaker 1: They leave and he's like they've bothered him for days.
Speaker 1: The event, she told his wife, like the hell does
Speaker 1: that even mean? She goes, you look like Colonel Sanders.
Speaker 4: I'm gonna I'm gonna help you out on not feeling
Speaker 4: like you're giving away the book giving people reasons not
Speaker 4: to buy flipping through this thing. It's a very similar
Speaker 4: to like the Outdoor Cookbook that we're coming out with.
Speaker 4: Like the worst worst part about like the marketing of
Speaker 4: this is like it's gonna live in just a cookbook
Speaker 4: category mm hmmm. Whereas like you could give this book
Speaker 4: to anybody and there's a lot of really good reading
Speaker 4: in there. There's a lot of good photography. There's a
Speaker 4: lot of reasons to enjoy this.
Speaker 1: Thing, almost like a coffee table book.
Speaker 4: Yeah, before you would ever get to cooking anything.
Speaker 1: Yeah, Eve, you new all damn recipes just to look at.
Speaker 3: Yeah.
Speaker 1: But okay, because let me tell you something, no one's
Speaker 1: gonna not buy your books. You told you how you
Speaker 1: like to fry turkeys. I know you like to brind it.
Speaker 1: I do, so you cut it up or Brian, the
Speaker 1: whole big chunks.
Speaker 3: I cut it up into strips. I think you know
Speaker 3: that that there's a certain thickness you know about, you know,
Speaker 3: like fingers kids ordering restaurants. Yeah, yeah, yeah, that's a
Speaker 3: that's a good size. I like to clean the silver
Speaker 3: out of the breast. I'm gonna think you get a
Speaker 3: little bit less chewing. It's pretty easy to clean out.
Speaker 3: And then yeah, Brian, that maybe going a little acidic,
Speaker 3: something like a buttermilk yogurt whatever you got. It also
Speaker 3: helps the dredge stick. And then you dredge it in flour,
Speaker 3: a little bit of celery seeds and some other things, pepper.
Speaker 1: You like the fryer at three fifty.
Speaker 3: Hot, and then you know, I'm always I like to
Speaker 3: fry and beef fat a lot, sure, man, beef fat
Speaker 3: or lard, but definitely the preference would be beef fat.
Speaker 1: If you could only fry at one temperature for the
Speaker 1: rest of your life fifty see, man, I was brought
Speaker 1: up with three seventy five.
Speaker 6: Man, what does that difference?
Speaker 1: When I was a kid, my old man make you
Speaker 1: go to the garage where he kept his fryer and
Speaker 1: you he'd make you turn it on, but you had
Speaker 1: to stay there till the light blinked out and then
Speaker 1: go down and notify it.
Speaker 3: Yeah.
Speaker 1: So if he told you the goal turn the fry on,
Speaker 1: You're like, there's eighteen minutes of my life, you know,
Speaker 1: you get to turn it on and then click it's on.
Speaker 3: He got me. I don't know. I'm gonna I'm gonna recant.
Speaker 3: I'm I'm gonna go back to that because I think
Speaker 3: about potatoes and things like that, And you're right, it's
Speaker 3: it's probably it's a it's three seventy five.
Speaker 1: What do you like to do a catfish?
Speaker 3: At? Uh?
Speaker 1: You do?
Speaker 3: Yeah? Oh yeah, well, I like catfish to be very
Speaker 3: thinly sliced fine corn meal.
Speaker 1: We've stopped to cook to cook the mud out of it.
Speaker 3: Well, we bleed our catfish and bleed them and throw
Speaker 3: them into an ice bath, and uh, and that that
Speaker 3: makes worlds and worlds of difference. So immediately we mostly
Speaker 3: trotline in these days, pull them off, cut the gills,
Speaker 3: wring their tail, throw them a in a in a
Speaker 3: cooler full of ice and water. They're dead in a
Speaker 3: couple of minutes and the bloodline disappears. And then we
Speaker 3: fill them and then slice them on the bias against
Speaker 3: the grain and fry that. And that is phenomenal.
Speaker 1: My Alaska mentor he used to when he's bleeding hell,
Speaker 1: but he'd always cut their tail. And we used to
Speaker 1: tease them like he's got like vapor lock or something
Speaker 1: like there's like a vacuum in there that you like relieve.
Speaker 1: See when you cut in the tail. I never understood
Speaker 1: nothing comes out of there.
Speaker 3: Oh I've seen I've seen like blood come out of
Speaker 3: a catfish tail.
Speaker 1: Oh right, what do you think is like like it's
Speaker 1: like it's like putting your finger over the end of
Speaker 1: a straw. Unless you cut the tail that it can
Speaker 1: finally like fall out, you know. Uh, when you're frying
Speaker 1: like that turkey or whatever, let's say, turkey, catfish, anything.
Speaker 1: Are you do? You have you gotten where you watch
Speaker 1: the bubbles?
Speaker 3: Like?
Speaker 1: The bubbles mean a lot to me?
Speaker 3: Yeah, definitely, yeah, definitely as much noise you mean.
Speaker 1: No like picture you put it in and you think
Speaker 1: for a minute, how your fryer is going to overflow?
Speaker 3: Yeah?
Speaker 1: Now if you left it in there an hour and
Speaker 1: come back, there ain't no bubbles coming out there. That's
Speaker 1: moisture coming out.
Speaker 5: Yeah, it slowly.
Speaker 1: So how do you like what in your book? For instance,
Speaker 1: when you're saying how do you tell folks? Do you
Speaker 1: tell them let it fry for blank minutes? Or do
Speaker 1: you tell them let them fry till the bubbles seem
Speaker 1: to have slowed down?
Speaker 3: I don't give a bubble reference in the book. It's
Speaker 3: more of a time reference. And if you cut it
Speaker 3: to a certain size and then you give a frying temperature,
Speaker 3: it's it's easier to you know, assign a time to that.
Speaker 3: But also it's gonna start to float, you know, you
Speaker 3: know what I mean. Fully floating is probably gonna be
Speaker 3: fairly dry, yep, but you know, start to like float
Speaker 3: and kind of swim around, and yeah, small bubbles, it's
Speaker 3: just like when you're when you're rendering fats. Yeah, you look.
Speaker 3: I always tell people it should look like a like
Speaker 3: a light beer. You know, it should be like a
Speaker 3: pale straw color with tiny bubbles. And that's when you
Speaker 3: know you got all the moisture cooked out. You don't
Speaker 3: have those big uh you know, the moisture coming out
Speaker 3: in those big, like kind of bulbous bubbles. Instead, you've
Speaker 3: got those little pin point bubbles, and you got that
Speaker 3: pale straw color. And that's when you know you've got
Speaker 3: it totally rendered.
Speaker 1: Yeah. You put that celery seed on there, uh, sprinkled on,
Speaker 1: and you don't mix it. You don't mix it into
Speaker 1: your cormeal.
Speaker 3: Dude, good for turkeys, that's and it goes into flour,
Speaker 3: not cormeal. Yeah, no, all purpose.
Speaker 1: You don't put it on the meat. You put it
Speaker 1: in the flower.
Speaker 3: In the flower. Yeah. So black pepper celery goes on there, fried,
Speaker 3: you know, and then you maybe your gravy, your mashed potatoes,
Speaker 3: your greens, you know, hot sauce.
Speaker 1: Uh what what there? How do you tell people in
Speaker 1: there how to cook a whole turkey?
Speaker 3: Oh? Man, it's can of worms right there. So I
Speaker 3: tell people not to And that's my opinion.
Speaker 1: You don't throw them with single bone. You don't throw
Speaker 1: them one because there's certain let me tell you something.
Speaker 1: You can't stop people from want and to try it,
Speaker 1: So why not help them out?
Speaker 3: Right? That's right away.
Speaker 1: You talk about how to power the turkey out?
Speaker 3: Yeah, and I mean there's a there's a whole section
Speaker 3: in there. How to piece a breast out into three
Speaker 3: three distinct parts, you know, an upper low bottom lobe
Speaker 3: and then the tenderloin, and all of those I think
Speaker 3: have really distinct uses too. You can and each one
Speaker 3: feed you know, two to four people, and so they
Speaker 3: and they have very specific uses.
Speaker 7: You can also cook a breast whole. My opinion, you
Speaker 7: need to. It's too late to edit that boat. Yeah,
Speaker 7: you're into treacherous territory using netword lobe.
Speaker 3: Why is that?
Speaker 1: Well, because we went into this deep one time. If
Speaker 1: you get into the poultry business, a breast, there's.
Speaker 2: Two, two lobes, right right.
Speaker 1: A lobe. If you tell a poultry man a chicken breast,
Speaker 1: that poultry man is he's got two lobes, and he
Speaker 1: tells someone a human breast, they don't think there's two.
Speaker 1: They think of one, if you tell them a chicken
Speaker 1: breast that's comprised of two lobes. So with you introducing
Speaker 1: upper lobe and lower lobe, you're gonna get yourself in
Speaker 1: trouble with poultry men.
Speaker 3: A risk I can take, I think, Yeah, yeah, I agree.
Speaker 1: Yeah, you're gonna face him down.
Speaker 3: Yeah all right, yeah me beau Pilgrim coming after my ass. Fine, whatever,
Speaker 3: Back to the whole turkey. I mean it really, it
Speaker 3: really comes down to what I wanted to put in
Speaker 3: here as far as recipes, and I I address that
Speaker 3: and and I and I've seen your recipe for a
Speaker 3: whole turkey. And I have a dear friend who swears
Speaker 3: by cooking a whole turkey. And he's so funny because
Speaker 3: he always makes this motion. He's like, no, you got
Speaker 3: to put the stuffing in hot. And then it's like
Speaker 3: he's and he makes this insertion movement. People just listening. Yes,
Speaker 3: it's just like into the cavity, which I hope is
Speaker 3: the right term of the bird. He's like, no, you
Speaker 3: got to put the stuffing in hot. And I'm and
Speaker 3: I'm like, my my job, I think, is to tell
Speaker 3: people how to achieve the best results in the easiest way.
Speaker 3: And I think that that you're you're you're playing with
Speaker 3: fire a bit and trying to cook turkey's hole.
Speaker 1: But you can't stop people from wanting to cook a hole.
Speaker 3: I don't tell them not to. I give them alternatives
Speaker 3: I have. There's there's a chapter in here on breast,
Speaker 3: there's a chapter on next wings, o fal and skin,
Speaker 3: there's a chapter on leg quarters, and there's a chapter
Speaker 3: called celebrations. So the celebrations addresses that issue. So what
Speaker 3: it is is, I'm not trying to stop people from
Speaker 3: cooking the whole bird, because what they want to do
Speaker 3: is they want to celebrate that whole bird. They want
Speaker 3: to I mean, cooking a whole turkey, you're serving a
Speaker 3: bunch of people.
Speaker 5: But it's it's like one of the worst ways to
Speaker 5: introduce someone who's never eaten wild turkey to wild turkey
Speaker 5: like this.
Speaker 1: Let's say you have a tea. Let's you have a
Speaker 1: teenager and you're like, Chastity's the best, Chassi is the best.
Speaker 1: I'm like, but let's what if, though I don't even
Speaker 1: want to talk about it, Chastity is the best, Chastity
Speaker 1: is safest. Yeah, but what no Chassey.
Speaker 3: I'm not telling.
Speaker 1: The wants.
Speaker 3: That is wonderful. This is not the only cookbook for
Speaker 3: turkeys right here.
Speaker 2: It is not well I think I think people get
Speaker 2: used to cooking domestic turkeys hole, yeah, and they want
Speaker 2: to go and do it to a wild turkey.
Speaker 1: It's a completely different beasts.
Speaker 3: Completely different. I present them options for cooking a whole bird,
Speaker 3: parted out or in more impressive ways, you know, like
Speaker 3: a turkey, this turkey Wellington where you like you have
Speaker 3: the tender loin, the liver and the shredded leg meat
Speaker 3: in cased in five pastry and then or or you
Speaker 3: make a Sunday where you're you uh, you take the
Speaker 3: legs and you slow cook them, and then you you
Speaker 3: take the breast and you make brajole out of those.
Speaker 3: You roll them with some parme left. It's a it's
Speaker 3: a rolled, it's a it's easierly a pounded out piece
Speaker 3: of meat that's rolled. What was the bole?
Speaker 1: Oh okay, I think it's okay, yeah, I.
Speaker 3: Am not not to be not brezila b R A
Speaker 3: C I O l em with you. Uh. And then
Speaker 3: it's usually stuff with parsley, parmesan, garlic, things like that
Speaker 3: and so, and then you can take some slices off
Speaker 3: the breast and do that. So at this point, you
Speaker 3: can take a wing, you can take a leg, you
Speaker 3: can take a little bit of the breast, and you
Speaker 3: can cook it, and you can present it in this,
Speaker 3: you know, impressive way, and you can be like, hey,
Speaker 3: look I cooked the whole bird. But it's reducing their risk.
Speaker 3: Uh Thanksgiving screw well, yeah, screwing over cooking the breast,
Speaker 3: under cooking the legs.
Speaker 1: I want to clarify a point here. I don't do it.
Speaker 1: I used to be very I used to want to
Speaker 1: do it all the time, but not only that. At Thanksgiving,
Speaker 1: I don't make turkey. Yeah you know. I mean maybe
Speaker 1: i'd have a turkey dish, but I just make whatever
Speaker 1: I think it's the best thing in my freezer. Yeah,
Speaker 1: which I think is actually more in keeping with oh
Speaker 1: that tradition.
Speaker 3: Absolutely.
Speaker 1: They were like you know the top of this hundred
Speaker 1: times historians don't even think they were eating turkey.
Speaker 3: Yeah, talk about that.
Speaker 1: So like I get it. I don't I know anymore
Speaker 1: now not to do it, but I respect the process.
Speaker 1: Like I said, not dogging on you.
Speaker 3: But I'm not no, no, no, I'm not gonna hold
Speaker 3: turkey shame anybody. But like I said, there's there's other
Speaker 3: ways to go about it. And it's the same thing
Speaker 3: with plucking and skinning. You know. It's like I know
Speaker 3: a lot of people want to skin their bird. They've
Speaker 3: always skinned a bird. They don't want to take the
Speaker 3: time to pluck a bird. And so I present both
Speaker 3: methods and then go over what are the benefits in
Speaker 3: the in the in the drawbacks from doing either.
Speaker 1: Walk walk me through what you say in there.
Speaker 3: Okay, Well, if you're gonna if you're gonna take the
Speaker 3: breasts and pound them out into cutlets pyards, which is
Speaker 3: like a basically a very thinly sliced uh slice of
Speaker 3: breast that you grill very quickly. It's wonderful like and
Speaker 3: there's and there's some I think some very good methods
Speaker 3: for grilling turkey thin sliced turkey breasts in there, real
Speaker 3: trick to it. And and or breaded and fried turkey
Speaker 3: breast not not like fried turkey strips, but like a
Speaker 3: thin cutlet less schnitzel. Yep, if you're gonna do that,
Speaker 3: and then you're gonna maybe just slow cooking shred your legs.
Speaker 3: Then I think that there is a case to be
Speaker 3: made for skin in your bird. You know, expedients heat
Speaker 3: things like that.
Speaker 1: Yeah, if you're making schnittle, that skin is not gonna.
Speaker 3: No, no, not at all. And if that's the way
Speaker 3: you've always done it. Yeah, And so I in the
Speaker 3: in the first chapter when we go over you know,
Speaker 3: you got a dead bird on the ground. Are you
Speaker 3: skinning it? Are you plucking it? And then we actually
Speaker 3: came up with a Venn diagram of everybody that I
Speaker 3: hunted with, and we tried to we tried to integrate
Speaker 3: whether they had beards, because there was almost a connection
Speaker 3: there if they if they always skinned their turkeys and
Speaker 3: always pluck their turkeys, and if they had a beard.
Speaker 3: If that makes any sense, cow walking out of the
Speaker 3: woods with a plucked turkey, you have to get them,
Speaker 3: get them done right away.
Speaker 4: Yeah, if for people who are intimidated plucking a bird
Speaker 4: of any kind, turkey is the easiest bird to pluck
Speaker 4: by far and away. I can pluck a turkey twice
Speaker 4: as fast as a mallard if.
Speaker 1: You got a few of them to pluck. To do
Speaker 1: you get do you get into this in your book?
Speaker 1: If you got a few of them to pluck, get
Speaker 1: that jug of hot water.
Speaker 3: Going, oh scalding.
Speaker 1: Oh my god, it's so nice. Man, they look so good.
Speaker 6: Does that affect the skin?
Speaker 1: Does it just ever so slightly puckers the skin up,
Speaker 1: like tightens the skin up. But it has no It's
Speaker 1: like I would never do it. For one, because by
Speaker 1: the time you know everything, just by the time you
Speaker 1: heat all the damn water up, you could have plucked turkey.
Speaker 1: But if you have like a couple of guys and
Speaker 1: you get it, you get a few birds and you
Speaker 1: get that jug of water going. One, clean up is
Speaker 1: nice because a wet feather they don't blow anywhere. All
Speaker 1: those feathers are going in the trash. And two it's
Speaker 1: just they just come out beautiful, beautiful.
Speaker 4: Yeah, did you this is around the topic of skin.
Speaker 4: You and I were talking like around fourth of July.
Speaker 4: I was making turkey wings, which is a thing I
Speaker 4: experiment with every other year.
Speaker 1: Probably where you're at right now on.
Speaker 4: It still back to the drawing board. I'm like making
Speaker 4: like because they're a giant, giant wing. They're super fun
Speaker 4: at outdoor barbecues and stuff to see people chewing on
Speaker 4: them and kids think they're super awesome and everything.
Speaker 1: But the well, yeah I had some, Yeah, I remember, Yeah.
Speaker 4: It's the the skin. So that's my question is like,
Speaker 4: did you did you nail turkey skin, wild turkey skin on.
Speaker 3: The wings or just by itself?
Speaker 4: Just by itself, like being able to eat wild turkey
Speaker 4: skin in an enjoyable way.
Speaker 3: I got one recipe in there for just taking it
Speaker 3: cutting into strips, and there's a there's a Spanish disc
Speaker 3: called Papa Spravas and it's basically French fries and served
Speaker 3: with a chili sauce and some mayonnaise and then it's
Speaker 3: sprinkled in there with fried turkey skin and then coarse
Speaker 3: salt giving that skin up. Uh, the slicing it real
Speaker 3: thin into little strips and.
Speaker 1: Little pieces don't have salmon skin, yes, yes, yes.
Speaker 3: No, I mean it got a little chewy for sure,
Speaker 3: you know, but I kind of enjoyed it, especially in
Speaker 3: contrast with a you know, a tender potato.
Speaker 1: What size strip?
Speaker 3: Oh, let's say like a thick match stick.
Speaker 1: You know. The chef Jack Peppin.
Speaker 3: Well, here's a here's a funny story. So when you
Speaker 3: go to Connecticut for the last hunt in this book, okay,
Speaker 3: and uh, I killed a turkey on the first day.
Speaker 1: Uh.
Speaker 3: And the next day, our hosts Dan Miser is a
Speaker 3: chef up there. Miser he's he's a wonderful human being
Speaker 3: and they call him the mayor because everybody, I mean,
Speaker 3: he just you know, he walks in anywhere and they're like, hey,
Speaker 3: he's like he owns a couple of like five restaurants
Speaker 3: up there. Really cool guy. And we're kind of winding
Speaker 3: down for our season. We're we're done, you know, I've
Speaker 3: kind of I've gotten a turkey in every one of
Speaker 3: the spots Georgia, Texas, Oregon, and now Connecticut, and it's
Speaker 3: time for kind of a wind down celebratory dinner. And
Speaker 3: he's like, yeah, some neighbors are coming over and you're cooking.
Speaker 3: I'm cooking dinner. I'm I'm on deck for cooking dinner
Speaker 3: that night. And he's like, jacqu'es coming over, and by
Speaker 3: Jacques he means Jack peppin shock Papan is coming over
Speaker 3: for dinner, which is horrifying. I cannot begin to tell
Speaker 3: you the amount.
Speaker 1: Of stress be intimidated by.
Speaker 3: Uh. I mean, I don't know who, I mean, I
Speaker 3: don't know. There's you could probably think of someone else,
Speaker 3: but this is the man. This man was Charles de
Speaker 3: Gaulle's personal chef. This man turned down being JFK's chef.
Speaker 3: This man's father was in the French Resistance. He co
Speaker 3: hosted a show with Julia Child for twenty something year.
Speaker 3: I mean he is, I mean one of the most
Speaker 3: impressive humans.
Speaker 1: I stole his turkey gallantee.
Speaker 3: Yeah, I cooked inner for him. Uh and it was
Speaker 3: I mean, I think it came out well. He was kind,
Speaker 3: his his poodle Guston in his lap the whole time.
Speaker 3: Tell me, no, no, no, no, it was it was. I
Speaker 3: just it's not and he.
Speaker 1: This gallum getting on. It was his gallant first class.
Speaker 1: She's got two first class seats and one of the
Speaker 1: first class seats, he's got a dog box buckled into
Speaker 1: the seat.
Speaker 3: Oh just a case, she's this. This worked, This absolutely worked.
Speaker 3: He was the kindest, sweetest First.
Speaker 4: What was he doing you said he was?
Speaker 3: He would feed the little bit.
Speaker 1: He fed the dog your food. What what there?
Speaker 5: What you expect from a world class French Not like
Speaker 5: he's not gonna be waving a machete around like you.
Speaker 1: There was a was also some I'm gonna pick it
Speaker 1: back up again. He fed your food to a dog
Speaker 1: in his lap? Jack, what happened?
Speaker 3: This is? This is going in a way different directions
Speaker 3: than his shd It's it's There was also a little
Speaker 3: bit of like grilled boar that I brought up and
Speaker 3: he like a little scrap of that. He's like he
Speaker 3: gave it to.
Speaker 1: He's sitting there even with a dog in his lap.
Speaker 1: It's Jock the ban man.
Speaker 3: He was like the Dolls personal chef.
Speaker 1: Do you expect him to have better table manners?
Speaker 3: This? It worked. I don't care. I was cooking. Nobody
Speaker 3: cared Jock. I mean it was, it was. It was beautiful,
Speaker 3: It was wonderful. It was on brand and it was
Speaker 3: and I did the the wellington for it.
Speaker 2: Did he have anything to say about your meal?
Speaker 3: Oh? He was?
Speaker 1: The dog seems like it. Jesse open shirt did as
Speaker 1: he laughed. Boy, dog liked it.
Speaker 3: He was. He was very complimentary and kind. And I
Speaker 3: sat there and board wine for them all night and
Speaker 3: sat right next and we talked about chicken, because you know,
Speaker 3: he's from Breast in France and they're famous for their chickens,
Speaker 3: and we we talked about every part of the chicken
Speaker 3: and killing chickens the best way to kill a chicken.
Speaker 1: And it was the best way to kill a chicken.
Speaker 3: Oh yeah, there was some Oh gosh it was there
Speaker 3: was I.
Speaker 1: Was deep into the little brain.
Speaker 3: Yep, that was it him. Yeah, well this was a knife.
Speaker 3: Uh think roof of the mouth if I remember right, Yeah,
Speaker 3: that would have worked. It was. It was amazing. So yes,
Speaker 3: so uh an interesting uh way to to loop that
Speaker 3: back is that you know Jacpa pen actually was that
Speaker 3: the final meal? Uh that present in the book.
Speaker 1: Why did they bring up Jack?
Speaker 4: I just think it's hilarious how it was just kind
Speaker 4: of like dropped in your lap, right, like you weren't
Speaker 4: cooking for him or the dog. He just showed up.
Speaker 3: Well, yeah, there was. I mean there was a little
Speaker 3: bit of notice, enough enough to just, uh, you know,
Speaker 3: instigate a lot of anxiety.
Speaker 1: And why did I bring up Jack Peppin?
Speaker 5: I don't know we're talking about we're talking about turkey skin.
Speaker 5: I want to know if you there's other stuff the one.
Speaker 1: He's the one that turned me on to cooking salmon skin.
Speaker 1: But and this this is something I was going to
Speaker 1: bring up with you earlier. One salmon skin is good
Speaker 1: when it's fresh coming out of a freezer. Like salmon,
Speaker 1: skin does not like a freezer.
Speaker 3: It probably rancid fish.
Speaker 1: Yeah, it hates the freezer. But nice fresh salmon. If
Speaker 1: you ever get if you ever for you listeners out there,
Speaker 1: if you're fresh salmon, take the skin and cut it
Speaker 1: into little French fish strips and just do them in
Speaker 1: olive oil. Damn it's good. Well did you ever gag salmon?
Speaker 1: It's spend in your freezer six months? It's not good.
Speaker 1: And I was the was gonna bring up. If you're
Speaker 1: cooking skanky fish, remember talking with the bubble factor. The
Speaker 1: skankier the fish is longer, you leave it in a friar.
Speaker 1: If you look like frying primo good fresh fish, you
Speaker 1: can leave it in longer. But when you fry it long,
Speaker 1: your fry in the skank out of it. You know
Speaker 1: what I'm talking about?
Speaker 3: Do you agree? Yes? I'm sorry, I just got hung
Speaker 3: up on that last sentute.
Speaker 4: Did you ever try to alibit skim?
Speaker 3: Yeah?
Speaker 1: I did try. Hels is good. Yeah, fresh halbert skim,
Speaker 1: helbt skin, sea lice, all stuff to it.
Speaker 3: Yeah.
Speaker 4: So yeah, you take your late knife like the backside
Speaker 4: of your flay knife and just scrape that slime off
Speaker 4: of her. And then you try that and put coarse
Speaker 4: salt on it and then put that on like a
Speaker 4: Caesar salad.
Speaker 5: Holy ship, don't do that with hell that that's been
Speaker 5: the freezing.
Speaker 1: Oh no, I don't. Why don't I quit freezing. I
Speaker 1: don't freeze. I don't get fish anymore, man, because it
Speaker 1: just it's scammon, it's skin them if I'm gonna freeze, Well,
Speaker 1: no that's not true. No, you're right. But I eat
Speaker 1: them when I come home, when I come home from Alaska. Yeah,
Speaker 1: I eat them and give them away. And I don't like,
Speaker 1: I don't. You don't want it in there, like in
Speaker 1: a multitude, salmon's gone, Yeah, salmon in the month two
Speaker 1: I've given it away or I've eaten it.
Speaker 3: Yep.
Speaker 1: I just found a couple of flays that I just
Speaker 1: through freezer mismanagement. I smoked them. Yeah, I smoked him
Speaker 1: skin on, smoked him skin on. But cal you're thinking
Speaker 1: about scraping. You look at a halbit. It looks so
Speaker 1: beautiful and shining and everything, and you run the back
Speaker 1: of your over and it comes off like.
Speaker 5: The nastiest like oil, like black slime.
Speaker 1: It's hard to get off stuff. Then you're like, damn
Speaker 1: the fact that I've been like freezing that junk without
Speaker 1: Now we just scraped the dickens out of them and
Speaker 1: they still look pretty. Yeah.
Speaker 4: So any what about like skin on like a turkey
Speaker 4: thigh and being able to bite through that skin.
Speaker 3: Yeah, it's gonna require a decent amount of cooking. You know,
Speaker 3: cold feet is a really good math where you're gonna
Speaker 3: dry Brian.
Speaker 1: It first lay this one out for me.
Speaker 3: Uh A coffee is an excellent way to do that.
Speaker 3: So you're gonna you're gonna season it real well with salt,
Speaker 3: and I have a little seasoning mix and there's gonna
Speaker 3: be salt and some sort of some kind of citrus
Speaker 3: essed little garlic, a pinch of sugar. You season it
Speaker 3: kind of cured a little bit, and then you cook
Speaker 3: it very slowly in fat. That could be a whole
Speaker 3: drummy a whole I would say, a whole leg quarter,
Speaker 3: so thigh drumming connected. And then you can you cook
Speaker 3: that until it's tender. And a very common method for
Speaker 3: doing all kinds of things. You know, you cold feed rabbit,
Speaker 3: you can cold feed beef ribs. You can cold feed
Speaker 3: famously duck legs, and then you would take that out
Speaker 3: and and apply heat to it, just like we did
Speaker 3: yesterday with the with the pig leg You know, you
Speaker 3: can throw it on the grill, you can put it
Speaker 3: in a hot oven. You can even deep fry it,
Speaker 3: you know, I mean if you want to just kind
Speaker 3: of go over the top. But basically you can render
Speaker 3: that skin out, but it's gonna require a lot of
Speaker 3: low and slow, gentle cooking on there, and you still
Speaker 3: might have a little bit of chew. When I was
Speaker 3: doing the testing, I had some good results. So the
Speaker 3: whole approach I took for the what I call the
Speaker 3: holiday turkey is I cold and feed the legs in
Speaker 3: that way. And it was a jake. It was a
Speaker 3: young bird skin on, and then I cooked those slowly
Speaker 3: and then brought those back in the oven. Got the
Speaker 3: skin browned on. That came out beautifully, and then roasted
Speaker 3: the breast separately, got it and that came best of
Speaker 3: the best. It came out great. And simultaneously making a
Speaker 3: sauce a gravy with the liquid in the pot with
Speaker 3: the breast skin side up, so the skin's getting brown
Speaker 3: and then the liquid underneath it is just getting all
Speaker 3: the flavor from the breast, and then you just puree
Speaker 3: that instead of thickening it. So it's got the vegetables
Speaker 3: and it came out great, and it was It's just
Speaker 3: like another way to approach the whole turkey. I mean,
Speaker 3: it is a hyper Thanksgiving style meal right there. You've got,
Speaker 3: you know, all these flavors of celery and sage, things
Speaker 3: like that that you that you associate with love them.
Speaker 3: They just loved rosemary in every garden. And and then
Speaker 3: you get the legs cooked nicely too. But the legs
Speaker 3: took way longer, you know. But but yeah, I had
Speaker 3: some luck with it. But honestly, I am mostly skinning birds.
Speaker 3: The for what I'm gonna do a lot of cutlets,
Speaker 3: a lot of the pyards, the grilled cutlets, and a
Speaker 3: lot of fried and then I like to generate broth
Speaker 3: and shredded meat off of legs a lot. So I
Speaker 3: will crockpot that shred the meat, take that broth, use
Speaker 3: that for whatever purposes I need that for, and have
Speaker 3: that shredded meat set aside. I don't really need the
Speaker 3: skin at that point. Also, mostly hunting in Texas it's hot,
Speaker 3: really easy to just get in there and zip that
Speaker 3: bird and just get it and get it done. And
Speaker 3: I'll go in and I'll and I'll skin the wings out.
Speaker 3: And that is a pain in the ass. It's tough.
Speaker 3: And I and I came to the realization it's like
Speaker 3: plucking and skin it. There's no easy route around those
Speaker 3: I'm sorry, the wings. The wings. Yeah, yeah, around the wings.
Speaker 3: It's like it's hard either.
Speaker 5: Skinning the wings is like skinning a squirrel. It's like tough.
Speaker 3: Yeah, well yeah yeah. And then plucking them is you know,
Speaker 3: requires some some force as well. But you go in
Speaker 3: and do that.
Speaker 1: I even know when you give them a dun't. Yeah,
Speaker 1: I mean, nice wing, man, it looks pretty given dun't,
Speaker 1: you can pluck it out to the bitter end.
Speaker 3: Yeah.
Speaker 5: Are you thinking about what you're gonna do with the
Speaker 5: bird differently? If you shoot a jake versus a sure
Speaker 5: big old.
Speaker 3: Share limb hangar, yeah, you you would. You could orient
Speaker 3: more towards like a whole leg, quarters, whole roasted breasts. Honestly,
Speaker 3: the best success. I mean, I kind of I want
Speaker 3: to finish out at your question now, but yeah, just
Speaker 3: it's more tender, you know, And so I think like
Speaker 3: the same thing with the haw. The younger the animal,
Speaker 3: the smaller the animal, the bigger the cut, you know,
Speaker 3: and so you can do more roasts and things like
Speaker 3: that big old bird. And I killed a twenty five
Speaker 3: pound tom and a rio in Texas and no Wow
Speaker 3: waited on digital scale monster for Texas. Yeah, I don't.
Speaker 1: Know what he was hanging out nearby? Was corn?
Speaker 5: That weight was it was corn.
Speaker 3: It wasn't near corn feed, I mean like real clothes.
Speaker 3: He was a he was a big old boy. Yeah.
Speaker 3: I shot a bandit turkey one time. The biologist told
Speaker 3: me it was either five and a half or six
Speaker 3: and a half years kid.
Speaker 4: Yeah, that's crazy.
Speaker 3: Yeah, it was bust out the old crockpopp Well, I
Speaker 3: mean it was not to go off on a tangent whatever.
Speaker 3: It took me forever to call this bird in. I
Speaker 3: killed him. Actually my misfired had to load another shell
Speaker 3: killed the bird and it was just like ecstatic walked
Speaker 3: over there and saw a big old metal leg band
Speaker 3: on him and it was just like what a friend
Speaker 3: of mine's game ward And I called him up and
Speaker 3: I'm like, guess what he's like that's cool.
Speaker 1: I got to talk how far away was attagged?
Speaker 3: Three quarters of a mile.
Speaker 1: Five and a half years.
Speaker 3: He didn't make that far yeah, no, no, he was
Speaker 3: in a county that doesn't have huge Turkey population, Southeast Austin.
Speaker 1: Gun missfired. I'm you sure it wasn't User air.
Speaker 3: Oh, it's hundred pc user air. Yeah I didn't.
Speaker 5: Oh yeah, that turkey might have just said I've been
Speaker 5: around so long after.
Speaker 1: A lot of my yeah, I've had I've had a
Speaker 1: lot of misfires. I've had a lot of mispires about
Speaker 1: being like that. I didn't do something.
Speaker 3: Oh no, no, no, no, that was all my fault. Yeah,
Speaker 3: I didn't. I didn't let the bolt just drive it home,
Speaker 3: and didn't.
Speaker 1: You try to be quiet?
Speaker 3: Yeah?
Speaker 1: Do you want me? Turkeys have not been killed by
Speaker 1: people trying to be quiet because you're like you ease
Speaker 1: that slide forward, you know, or you're like you're you're
Speaker 1: you're you're hunt with the pump.
Speaker 3: You kind of go, no, I'll never make that mistake.
Speaker 1: Yeah, you don't load the pin. I've had that happen
Speaker 1: so many times. You just don't take yet, you just
Speaker 1: don't when you're hunt with a semi just washing. Yeah,
Speaker 1: or you'll try to do it quiet and then you
Speaker 1: like fidget with it, trying to get it to do
Speaker 1: that final.
Speaker 3: Little that final little Now that that that scarred me.
Speaker 3: And then I got to talk to two different biologists
Speaker 3: and they they they said that when he was tagged,
Speaker 3: he was either two and a half or three and
Speaker 3: a half and it was three years prior.
Speaker 1: Well they tagged him as an adult. Yeah, that's cool.
Speaker 1: What were they what were they working on?
Speaker 3: I don't know it was in it, Yes, probably just
Speaker 3: population out there because it's one of Texas only has
Speaker 3: a few one Gobbler counties. It's like a April season only,
Speaker 3: and that was in one of those counties, and so
Speaker 3: I would assume just you know, just population status.
Speaker 1: I wanted something interest about tagging. You used to go
Speaker 1: out butcher to soft shell out of the soft shell
Speaker 1: turtle out of the Yellowstone and had a tag on
Speaker 1: it pinched into its shell. I could never find showed
Speaker 1: it around, asked around, never found who the hell. It
Speaker 1: was like a picture like a I can't describe it,
Speaker 1: like a staple.
Speaker 4: Did you call the grade schools?
Speaker 1: No? But it's real official looking. It didn't look like
Speaker 1: someone just said, I hang this whatever on the turtle.
Speaker 1: You know, it was like pinched into its shell and
Speaker 1: it just had like a couple numbers. And I don't know,
Speaker 1: did you call that thing?
Speaker 5: Came from Fish and Wildlife Service? Yeah, it was federal.
Speaker 1: No, I showed people from the state. Try. So you
Speaker 1: ever seen a tag like that? That's weird? Yeah, I
Speaker 1: could never find it.
Speaker 4: You know what's been kind of fun is because I'm
Speaker 4: basing this off of observation and past, i'd say a
Speaker 4: partial criticism of yours regarding our guest Jesse here where
Speaker 4: because we he and I haven't hunted.
Speaker 1: I criticized him in the past.
Speaker 4: Yes, he and I haven't hunted together. But you're you're,
Speaker 4: like I said, like more observation, soft criticism is Jesse
Speaker 4: has no fun hunting, right, Like on the hogs, It's
Speaker 4: like Jesse's here to get the hog and then like
Speaker 4: get to work.
Speaker 3: Right, I'll take that skinning hogs is fun.
Speaker 4: But like all of his turkey stories, is very plain
Speaker 4: to see that he has a lot of fun hunting turkeys.
Speaker 1: Well, you enjoy the pursuit.
Speaker 3: I do, I do, And I think that's I mean
Speaker 3: a lot of you know, by the end of the book,
Speaker 3: I've tried to make that apparent. You know, it's like
Speaker 3: it's done. It's taught me a lot about patients and why,
Speaker 3: and you know the motivation. Also, I got to go
Speaker 3: to some beautiful places, you know, and I got to travel.
Speaker 3: I'm like, I'm I am typically stuck in Texas, not
Speaker 3: not for any reason beyond my own fault. I just
Speaker 3: don't travel to hunt a lot. And this this got me,
Speaker 3: you know, into very different locations. Eastern Oregon there was
Speaker 3: three feet of snow on the ground, uh, you know,
Speaker 3: the swamps of Georgia, and then Connecticut, which was incredible
Speaker 3: because you're hunting twelve acre property here, nine acre property there,
Speaker 3: and then you're.
Speaker 4: Rolling twelve billion ticks.
Speaker 3: Oh. We were twenty miles from Lime, which was disturbing.
Speaker 3: All the actual line ye the city and or on
Speaker 3: on just this vast amount of public land. We had
Speaker 3: this weird poacher running up there. I had a guy
Speaker 3: come and shoot a turkey that I was like thirty
Speaker 3: seconds away from. Just some weird, weird stuff.
Speaker 4: I mean, but go into that.
Speaker 1: What happened, Like you were calling a burden and another
Speaker 1: guy shot it.
Speaker 3: Yeah, it was it was really weird. So we were
Speaker 3: You have to have permission on a daily permission to
Speaker 3: hunt anywhere in Connecticut from the landowner on a different
Speaker 3: piece of paper. It's very very regulated. So if you're
Speaker 3: going to hunt three differ properties, you got to have
Speaker 3: three different permission slips per day. Even if it's like
Speaker 3: you're you're the guy.
Speaker 1: Like like if a farmer says, yeah, go ahead.
Speaker 3: Yeah, you got to fill out this little permission slip.
Speaker 1: Really, but even his nephew does.
Speaker 3: As far as I know, that's what we were doing. Yeah,
Speaker 3: we were. We were every morning paperwork time, and so
Speaker 3: we were.
Speaker 1: He was enrolled in the public access program.
Speaker 3: No, no, no, this is regular be on private on
Speaker 3: private land. Yeah, yeah, we were.
Speaker 1: Our host people are going to write in about this, Oh.
Speaker 3: I'm sure I called, yeah the comment section. I look
Speaker 3: forward to it.
Speaker 2: Uh, well, there's you can post your property says this
Speaker 2: is by written permission only. Yeah, and if you get
Speaker 2: call on there with that written permission, you're trespassing.
Speaker 3: Even our hosts asked we were filling out permission slips
Speaker 3: daily to hunt with him. We we were that day.
Speaker 3: We were rolling around and we were kind of alternating
Speaker 3: between public land, and we rolled to this big area
Speaker 3: of public land, and right off the trail there's a
Speaker 3: bunch of feathers or like stuck into the ground. Turkey
Speaker 3: feathers stuck into the ground like a arraid. It was.
Speaker 3: It was like kind of witchy, like real weird.
Speaker 1: Little kitty, little kiddy, what do you mean little kids
Speaker 1: do stuff like that? And it seems like witches did it.
Speaker 3: Somebody killed a turkey and and was like, hey, I
Speaker 3: killed a turkey that was on public We get to
Speaker 3: the boundary of that and we have permission to hunt
Speaker 3: the orchard beyond that boundary, and immediately we start hearing gobblers.
Speaker 3: There's three monsters just in this field. Oh, just doing that.
Speaker 3: Not budgeting, not budget at all. We split up, and
Speaker 3: he was going to go around to the other side
Speaker 3: of this field in case, yeah yeah, or if they
Speaker 3: moved off that way and I stayed on one side.
Speaker 3: I had a big open area between me and that field.
Speaker 1: You're trying to bushwhack them.
Speaker 3: I tried to bushwhack there's a one pine tree. I
Speaker 3: belly crawled about two hundred yards, you know, the whole time,
Speaker 3: like lime and belly crawled, and I got up on them,
Speaker 3: and those birds just they had some hens on them
Speaker 3: and they just theyre not moving, and they went quiet,
Speaker 3: and I would I would yelp every twenty minutes, and
Speaker 3: they just totally went quiet and they moved off into
Speaker 3: the brush. And then after about an hour or so,
Speaker 3: they fire back up, and the three of them in
Speaker 3: unison are every time they do it, that's it. Thank you.
Speaker 3: I'm what a point and you're gonna make that sound.
Speaker 1: I'm gonna try to do it. I'm gonna do it
Speaker 1: where it's three of them doing it.
Speaker 3: Yeah. So I would yelp and and they would and
Speaker 3: they would hammer back, and they're in this hollow and
Speaker 3: this noise it's just reverberating to this little valet. But
Speaker 3: we're on private at this point, and we're bordered on
Speaker 3: one side by a land trust. No hunting allowed there.
Speaker 1: M hm.
Speaker 3: They get far enough up into the woods that I
Speaker 3: am able to extra kate where they can't see me,
Speaker 3: and I and I do a wide loop and I
Speaker 3: try to come up on the side of them, and
Speaker 3: so I do, and then I get about one hundred
Speaker 3: and fifty yards and I start talking to them and
Speaker 3: they're every time they're they're really every time not moving.
Speaker 3: But they're in this little hollow and there's this rock wall.
Speaker 3: If you've ever been to Connecticut.
Speaker 1: Walls, every the poet Laurie Robert Frost has the whole
Speaker 1: poem boat. It's like an old stone savage.
Speaker 3: So I eventually I just I get on the opposite
Speaker 3: side of this rock wall and start creeping up on them.
Speaker 3: And I'm calling and they're calling back the whole time,
Speaker 3: but not budging.
Speaker 1: You're thinking you're just gonna snake your barrel over the
Speaker 1: top of that rock.
Speaker 3: Yeah, And you know, I'm I've been and I'm like,
Speaker 3: this is gonna happen. And two of these guys are big.
Speaker 3: I mean, the third one is not a jake. I
Speaker 3: mean there, but they're they're great looking birds. I we okay, granted,
Speaker 3: I also I was speaking, you know, just like I'm
Speaker 3: by myself. I got a photographer with me, you know,
Speaker 3: Jody's with me. We're creeping up along this rock wall.
Speaker 3: We're probably not forty fifty yards from the point where
Speaker 3: we're going to poke over and seal this deal. And
Speaker 3: a shotgun fires up the hill and hits a tree
Speaker 3: about thirty yards in front of us. The pattern hits up.
Speaker 3: This somebody shot up and I Am like, what just happened.
Speaker 3: So the other guy that's hunting with us, that had
Speaker 3: circled around, but I've been texting with him and he
Speaker 3: was he had since left to chase another gobbler that
Speaker 3: he had heard, so he wasn't in the area. But
Speaker 3: I'm like, well, that's him. He just did that. I'm
Speaker 3: a little pissed that he didn't communicate where he was,
Speaker 3: and also that he shot at us. So I start
Speaker 3: calling his name and I hear nothing, and I'm like, hey, hey, hey,
Speaker 3: and I hear and I'm like, oh, well, let's turkey flapping.
Speaker 3: It wasn't it was a person running away away, no shit, what?
Speaker 3: And so I never saw the person.
Speaker 1: It's this, did he kill the turkey?
Speaker 3: Honestly? I left. I just got out of there. I
Speaker 3: couldn't see. I like poked over and I looked down
Speaker 3: into that hall. There was no dead bird that I
Speaker 3: could see. I couldn't hear my friend, the guy that
Speaker 3: was with us, I didn't know where he was. And
Speaker 3: I was like, and somebody just shot at us, basically,
Speaker 3: And I was like, I'm leaving. I'm out of here,
Speaker 3: and we left and we went back and we met
Speaker 3: the guy at the boundary of the of public and
Speaker 3: private that we were we had the access to, and
Speaker 3: he he was like, absolutely, that is a land trust.
Speaker 3: There's no hunting. Somebody was over there heard these birds hammering,
Speaker 3: I mean for an hour.
Speaker 4: And it was just more than they could stand.
Speaker 5: It was more than they could Did you ever hear
Speaker 5: that that guy call it all?
Speaker 3: No, but if you ever heard me call you know
Speaker 3: it's not a hint.
Speaker 5: The guy I'm saying, the guy that shot, he never.
Speaker 1: He was just he was slipping into good to be true.
Speaker 4: But you're saying, had he heard you, he would have
Speaker 4: known there was another person.
Speaker 3: He was either brazen or an idiot or both. This
Speaker 3: story idiot. I want to just clarify, every part of
Speaker 3: this story is one hundred percent like this, and.
Speaker 1: I was hearing any part there's no story is another
Speaker 1: kind of story where I'm like, Dad's not true.
Speaker 3: And then a friend of this guy by the guy
Speaker 3: that was hunting with the local calls him in a
Speaker 3: little while later and said that a couple that was
Speaker 3: walking at the land trust saw a guy with a shotgun.
Speaker 3: They called the cops. I came and arrested some dude
Speaker 3: and he was in there and he had a bag,
Speaker 3: but we don't know if he had his camera. I
Speaker 3: never got any follow up.
Speaker 1: Why don't you get some following an appendix?
Speaker 3: It was very mysterious, very strange. It ended really weird,
Speaker 3: and you know, as that was like mid day, and
Speaker 3: I was just like, I don't even know where to
Speaker 3: go from here, you know. And it's also I'm coming
Speaker 3: from Texas, you now, and it's just like there's private land.
Speaker 3: I don't even there's very little public land turkey hunting
Speaker 3: in Texas. I mean, it's minuscule. And then for these
Speaker 3: these boundaries and all this stuff to exist, and I'm
Speaker 3: I'm I'm very out of my element and just like
Speaker 3: also just confounded by all all these things that have
Speaker 3: happened that there's like public land, no hunting, private land, yes,
Speaker 3: hunting with permission, public yes, yes, with with weird display
Speaker 3: of turkey. And then and then you know this mysterious
Speaker 3: person that just dropped in and tried you write about
Speaker 3: in your book. It's all in there. Oh cool? Yeah nice?
Speaker 1: Did you include that he got with resting?
Speaker 3: Yeah, well supposedly, I mean, that's that's you know that's
Speaker 3: the third hand that that that's what happened.
Speaker 1: To hire a researcher to find out what happened to
Speaker 1: that guy.
Speaker 3: I would love to know. Yeah, but I mean it
Speaker 3: was it was very interesting. And we also had somebody
Speaker 3: fair and square scooped us in Oregon, you know, like
Speaker 3: we were you know, we moved off of a place
Speaker 3: that we thought that a bird would be where you know,
Speaker 3: we had seen one the day before, and we called
Speaker 3: and never heard anything, and then we moved off and
Speaker 3: that bird was on his way the whole time. Some
Speaker 3: kid and his girlfriend, I mean like teens, Like I
Speaker 3: mean's kid's probably sixteen. He rolled in right after us
Speaker 3: started like calling to this.
Speaker 4: Bird, slammed the car door.
Speaker 3: Yeah, you got a really bad crow call. I was like,
Speaker 3: what is that? You know, if I'm if I am
Speaker 3: judging and calling, it's bad.
Speaker 1: Yeah, but when you're trying to shot gobble, doesn't matter
Speaker 1: what it's on.
Speaker 3: Yeah, and uh and then we're and so then we
Speaker 3: start like calling and he's answering both of us, and
Speaker 3: then it's just boom, And I was like, he got it.
Speaker 3: He throws that bird on his back when we were
Speaker 3: just walked out and we had to walk out the
Speaker 3: same road, him and his girlfriend. He's got this bird
Speaker 3: on his back, doesn't even turn around, just throws his
Speaker 3: hand up and waves, just like yes, sir, yes, sir.
Speaker 3: And I'm pretty sure she shot it. And I was
Speaker 3: just like you little sob bitch, like you're having a
Speaker 3: good day, man, very well done, you.
Speaker 1: Know, said I got some ideas. I can cook that bird.
Speaker 8: Yeah, yeah, hey, yeah, don't hold cook it. Yeah, it's
Speaker 8: stung in the moment, but it it feels a lot
Speaker 8: better now.
Speaker 3: I'm willing to let him have that. But you know,
Speaker 3: just like the spectrum of experiences between you know, private
Speaker 3: and we started off in private in Texas and then
Speaker 3: massive public stretches in Oregon, and then you know, a
Speaker 3: weird mix of both in Connecticut and having these interactions
Speaker 3: that were you know, fair too scary. Yeah out there too,
Speaker 3: but I mean it was it's interesting. But I yeah,
Speaker 3: I mean to circle back in a long fashion. I
Speaker 3: love it, you know, I just love it. It's it's spraying,
Speaker 3: it's beautiful, it's it's fun and I but I love
Speaker 3: eating them the most. I mean, that's really what drives
Speaker 3: it for me. To your point, the cow I just love,
Speaker 3: you know, my birthdays in May. I share a birthday
Speaker 3: with colonel Colonel Tom Kelly. Yeah, and uh that's my
Speaker 3: uh fried turkey every every birthday, Fried turkey and do
Speaker 3: berry cobbler. That's my thing.
Speaker 1: Dang, what do you gotta get for a big, old,
Speaker 1: shiny book like this?
Speaker 3: It's that's fifty fifty just like the Hog Book, one
Speaker 3: hundred and fifteen recipes, three hundred and seventy odd pages,
Speaker 3: telling exciting stories.
Speaker 1: It's like thirty three cents of recipe.
Speaker 3: That's a good math, alright.
Speaker 6: You can get at the Meat Eater website.
Speaker 4: So there's another interesting observation with their guest here is
Speaker 4: when you're asking about hogs, he's like real sheepish about
Speaker 4: the hogs that he prefers to shoot. He's like he's
Speaker 4: trying to select for pregnant sows. Yeah, And it's like
Speaker 4: if that's just packaged meat and labeled as something in
Speaker 4: the grocery store, that's just what people want. There's no
Speaker 4: other thought put into it, right, like yeah, easter lamb.
Speaker 3: Yeah you know, yeah. Yeah.
Speaker 1: It's called The Turkey Book. A Chef's Journey of Hunting
Speaker 1: and Cooking, America's bird, Jesse Griffiths. Photography by Jody Horton
Speaker 1: and Sam Everett, And.
Speaker 3: We had two photographers on this one. It's pretty fun.
Speaker 1: And on the back, I see you got it's cool
Speaker 1: because you got a little thing that's gonna puzzle most people.
Speaker 1: There's a gobbler working a decoy.
Speaker 3: Yeah, and yeah, didn't shoot a single over decoy. Oh
Speaker 3: last spring.
Speaker 1: And it's got a cloth cover. It's beautiful.
Speaker 3: Thank you.
Speaker 1: It's like a gift. It'd be a great gift book
Speaker 1: because it's so beautiful.
Speaker 2: Yeah, it's very very well done, thank you, very tasteful.
Speaker 1: It's very elegant.
Speaker 2: Jesse and I we're talking Sam Averrette, who you know, Steve,
Speaker 2: my good buddy, has some phenomenal stuff in there.
Speaker 3: Yeah, there's I mean there's there's a couple of photos
Speaker 3: in there where he got i mean hunters and birds,
Speaker 3: which is so so difficult. I have a lot of
Speaker 3: respect for, especially in the people in the video realm
Speaker 3: that are able to capture that. And then he was
Speaker 3: he was able to position himself just as being such
Speaker 3: a great hunter. I mean she grew up. You know,
Speaker 3: he's big mule deer hunter and a really wonderful guy.
Speaker 3: And also just really killed it on the food photography
Speaker 3: that he did. He was with us in Georgia and
Speaker 3: and Oregon, and then Jodie, who was the photographer for
Speaker 3: my first two books, did Texas and also went to Connecticut,
Speaker 3: and then all the the interim food photography. Uh, we
Speaker 3: did in his studio, all the all the other recipes,
Speaker 3: but a lot.
Speaker 1: Of tattoos in yours.
Speaker 3: It's heavy on photography. It's beautiful.
Speaker 1: What's that call when people make noises and people listen
Speaker 1: to it? Yeah, listen to listen to this. It's really funny.
Speaker 1: Listen to this cover. Dude, you're getting that film.
Speaker 6: Oh, that's really good.
Speaker 1: Nice cloth.
Speaker 2: Turn up a little bit and.
Speaker 3: Listen.
Speaker 1: Listen to that.
Speaker 4: Almost a Wes Anderson field to.
Speaker 1: The cloth cover. Beautiful, No it is, you've thrown through
Speaker 1: it and it's it's gorgeous. Man. It's a great celebration
Speaker 1: of a great celebration of a great bird. All kinds
Speaker 1: of beautiful recipes, very very clear descriptions, how to do stuff,
Speaker 1: winning recipes, how to use all of your bird. Yeah, man,
Speaker 1: it's beautiful.
Speaker 3: Congratulations, Thank youss.
Speaker 1: The hogbook such a work of art. It's cool to
Speaker 1: do this one.
Speaker 3: I appreciate that.
Speaker 1: Where I challenge you to do a book this big
Speaker 1: on Woodcocks. Oh yeah, the Woodcock Book.
Speaker 3: We've got a great uh we've got a bundle going
Speaker 3: with n WTF right now too. You can get a
Speaker 3: year membership and the book for at a twenty dollars savings.
Speaker 1: Oh goodness.
Speaker 3: So even if you have a membership, it'll renew it
Speaker 3: automatically for a year. And so they've been really supportive,
Speaker 3: which has been great, and you know, being able to
Speaker 3: try a little bit of membership to them and help
Speaker 3: them out, I mean help them out. They do so much.
Speaker 3: I mean, we've really appreciated there.
Speaker 1: Was for them. You wouldn't be writing no books about turkey.
Speaker 3: That's right, that's absolutely you'd be right.
Speaker 1: And he'd be like writing a book about a Dodo
Speaker 1: if it wasn't for them. Uh yeah. And you can
Speaker 1: go buy the book at the meat eater dot com. Correct, yep.
Speaker 1: Beautiful book. Such a nice gift if you know someone
Speaker 1: likes the hunt turkeys. I don't know, Father's Day whatever.
Speaker 1: It's just a gorgeous, gorgeous work of arts. So check
Speaker 1: out the Turkey Book. A chef's journy of Hunting and
Speaker 1: Cooking America's Bird by Jesse Griffiths, who is just such
Speaker 1: a nice guy, wonderful chef, generous dude, loves wildlife, great
Speaker 1: guy of support. The turkey buck get it now, I'm
Speaker 1: Gobble the school common Gommam the steward.
Speaker 3: Common gomlem on the sto Gobble on the steward.
Speaker 1: I'm a gangster bird. I was thakful the streets, I say,
Speaker 1: true spurs, I ain't I see the police, no cat
Speaker 1: now you sure of course I'm out on the lamb.
Speaker 1: But this turkey is just too real to wind up.
Speaker 1: I got ham Gobble, gobble Macker, Steward. What you're gonna
Speaker 1: do now? I'm the king of these streets. Then I'm
Speaker 1: running this town.
Speaker 3: Call me Turkey, leave because I'm just.
Speaker 1: Too strong trying to throw me any of it.
Speaker 4: I'm gonna go off, Turks, not up unless rane Turkey
Speaker 4: Lee's throwing hands.
Speaker 1: If you're looking for a fight, The