Speaker 1: My name is Clay Nukeleman. This is a production of
Speaker 1: the Bear Grease podcast called The Bear Grease Render, where
Speaker 1: we render down, dive deeper, and look behind the scenes
Speaker 1: of the actual bear Grease podcast, presented by f HF Gear,
Speaker 1: American Maid, purpose built hunting and fishing gear that's designed
Speaker 1: to be as rugged as the place as we explore.
Speaker 1: Welcome to the Bear Grease Render.
Speaker 2: I knew I was here for some reason.
Speaker 1: Yeah, man, well it's been a while since we've had
Speaker 1: Joe Wilson on the show.
Speaker 2: The Illustrious Joe Wilson.
Speaker 3: I wish I knew what that meant.
Speaker 1: But just look in the mirror, bro, and start calling
Speaker 1: stuff that you think looks like that. Just see how
Speaker 1: it goes.
Speaker 3: I got it, man.
Speaker 1: It's good to have you, Joe Man.
Speaker 3: I appreciate you'all having me back and always have a
Speaker 3: good time.
Speaker 1: Learned something, Yeah, man, We've got Barry Newcomb here, Josh
Speaker 1: is here. Uh. I feel like looking at the screen
Speaker 1: of what's on the screen, I feel like I need
Speaker 1: to explain something real quick. This is a painting of Tecumsa.
Speaker 1: This is a famous painting of Daniel Boone. And this
Speaker 1: is an Ai image of my mother, Judy Nukelem. So
Speaker 1: she retired, my daughter made retirement party decorations of Juju.
Speaker 1: This is who we call Juju and uh and my
Speaker 1: daughter made that and uh and like made them on
Speaker 1: a like a like a hanging banner. So there was
Speaker 1: just like Juju's everywhere, and it was so my mother's
Speaker 1: so close, such a great woman.
Speaker 2: It's pretty.
Speaker 1: I mean, if there were seven ladies in this room,
Speaker 1: you'd be able to pick her up. I got you,
Speaker 1: but I thought it was appropriate to be up here
Speaker 1: by Tecumsa and Boon. All legends, all legends in their
Speaker 1: own rights. But uh, no, Joe, you I've been hearing
Speaker 1: a lot about your uh, your trip to Alaska. Where
Speaker 1: when were you all up there? And what did y'all do?
Speaker 3: Oh man, this year we were there in May. And
Speaker 3: I think it's the first time, Clay anybody's ever cooked
Speaker 3: a whole moose, like spit roasted a whole mood.
Speaker 2: You spit roasted a whole moose.
Speaker 3: Spit roasted a whole moose. And uh, you know, I
Speaker 3: tried to plan out stuff a little bit. Actually that's
Speaker 3: not right. I'm more of a scrambler. Okay, you know,
Speaker 3: and I think I work best in scramble mode. But
Speaker 3: you know, as you're driving down to get to cook Inlet,
Speaker 3: there's road signs and those road signs will have a
Speaker 3: picture of a mood and they'll say how many moose
Speaker 3: versus vehicle accidents have taken place that year? And I
Speaker 3: guess as we were coming into town the sign said
Speaker 3: one hundred and sixty three. Now, yeah, So the moose
Speaker 3: that we cooked was harvested via a ford raptor, okay,
Speaker 3: just at the knees, and so whenever the truck hit
Speaker 3: it at the knees, that moose had severe whiplash and
Speaker 3: didn't make it. So there's a list in Alaska to
Speaker 3: where roadkill bears, moose, whatever it is, they'll give you
Speaker 3: a call. So my friends are on the list. And
Speaker 3: about midnight Arkansas time I get the call, which you know,
Speaker 3: I'm asleep. I get the call, Hey, you want this moose?
Speaker 4: And Joe Wilson doesn't say no no to them.
Speaker 1: Is this is the timing of it coming up? Or
Speaker 1: do they have a way that they can freeze it.
Speaker 3: We're about a month and a half out.
Speaker 1: Okay, so they would have to process it and then
Speaker 1: freeze it.
Speaker 3: Yeah, So the moose is about thirty miles from their house.
Speaker 3: They get the call. Just so what happens like in
Speaker 3: most of Alaska, they got stuff. So they had a
Speaker 3: miniature excavator flatbed trailer and they went wow, and they
Speaker 3: picked this thing up off the road with a little
Speaker 3: mini X, put it on the trailer, took it back,
Speaker 3: skinned it, butchered well, processed it for a whole roast,
Speaker 3: and called me in the morning. They said, you remember
Speaker 3: what we talked about last night? And I said, I'm
Speaker 3: cooking a moose and they said, yeah. So you know
Speaker 3: it's a story, Clay.
Speaker 4: So so a second, Joe, slide forward for me. Just
Speaker 4: yep and Bear and Clay, you guys need to get
Speaker 4: a little bit closer.
Speaker 1: Look, needle to move.
Speaker 2: Probably Bear, Bear, just slide that way a little bit.
Speaker 2: That's better, all right.
Speaker 3: So it's it's a story, Clase.
Speaker 1: So so, so Joe lives in Arkansas. Just to establish
Speaker 1: that you live here in Arkansas. You got buddies in Alaska.
Speaker 3: You go up there every year, been going eighteen years.
Speaker 1: And so now you got a moose.
Speaker 3: So now we got a moose. I know how to
Speaker 3: season meat. I know that I'm gonna need fire, but
Speaker 3: I know how hard it is to get things to
Speaker 3: rural Alaska. And so I worked out a deal with
Speaker 3: the with the charcoal company, and they flew me a
Speaker 3: pallet a charcoal, and uh, I worked out of steel
Speaker 3: to where I got a pallet of pecan wood.
Speaker 2: Oh nice, which it's probably not native to the last
Speaker 2: not a lot.
Speaker 1: Of pecans in Alaska, you might call pecan can.
Speaker 3: First time I went to the last guy was on
Speaker 3: a little old trail out by Denali, and as far
Speaker 3: as you could see, everything was about three three and
Speaker 3: a half foot tall, you know, the shrubs. And I
Speaker 3: was walking on this trail and I thought, someone keeps
Speaker 3: dropping their pecans all over this trail, and there would
Speaker 3: be a pile, you know, like a coffee can worth
Speaker 3: of pecans. And after about half a mile of walking,
Speaker 3: I reached down there and grab me one of them pecans.
Speaker 3: I gave it him a little miut. It didn't man,
Speaker 3: it was just because they're eating It was a moose hurt.
Speaker 3: So they're eating all this bark and all of this
Speaker 3: dry stuff, and I bear would do the same thing.
Speaker 3: I just squeeze this old pecan and it turns into dust.
Speaker 3: Well back where we were at, back to the road kill.
Speaker 3: So h I get the wood, I get the charcoal.
Speaker 3: I know all about seasoning. I get the seasoning shipped
Speaker 3: up there. And I'm thinking, how am I going to
Speaker 3: cook this moose? Because I'm gonna need something. The best
Speaker 3: I could do was I went on Amazon and I
Speaker 3: ordered a bed frame that said it was all steel
Speaker 3: and it would ship via Prime. And I'm thinking, I'm
Speaker 3: gonna sprawl this moose out corner to corner, build me
Speaker 3: a fire around it, and I'm gonna cook a moose
Speaker 3: on a bed How's that sound?
Speaker 2: Sounds risky?
Speaker 3: So this is a plan. We make a little flyer,
Speaker 3: we invite the whole village. Everything's riding on this bed frame. Well,
Speaker 3: we go to Whittier, We bear hunt for three days
Speaker 3: and fish and shrimp and it's not relaxing because I
Speaker 3: got this big mission ahead of me. I gotta perform.
Speaker 3: And we show up in the nil chick, Alaska and
Speaker 3: the first thing I want to do is see my cooker.
Speaker 3: And it's in a little old six inch box about
Speaker 3: four foot tall. And I opened it up and three
Speaker 3: quarters of the pieces are plastic.
Speaker 1: But it's supposed to be still.
Speaker 3: It's set all still man and I got it for
Speaker 3: a stell and Prime shipped it for free. So everybody's
Speaker 3: bought something on Amazon that, Oh you don't get what
Speaker 3: you think you're going. This happened to me in the
Speaker 3: middle of Alaska. So that day there was three gentlemen
Speaker 3: I had never met in my life. A mountain lion
Speaker 3: hunter from South Arizona. Great story about that guy. A chiropractor,
Speaker 3: and a cowboy are at the same a little setup
Speaker 3: for a joke. It sounds like a joke, it's not.
Speaker 3: They come up and they said, we hear you're cooking
Speaker 3: a moose. I said, yeah, but I ain't got nothing
Speaker 3: to cook it on. They said, we're master fabricators. We
Speaker 3: can build anything. So in Alaska, in your yards it's
Speaker 3: like Oklahoma times ten.
Speaker 1: They don't get rid of anything.
Speaker 3: They don't get rid of nothing. So we go on
Speaker 3: a little field trip scavenger hunt. We get about ten
Speaker 3: miles off the highway and there's a like a Scooby
Speaker 3: Doo version of an RV park, kind of like you
Speaker 3: know how it's kind of spooky, and sitting off in
Speaker 3: the corner is a spit roasting barbecue pit all by itself.
Speaker 1: I've already built.
Speaker 3: Already built. So we ease down this road, get over there.
Speaker 3: It's got two flat tires, it's rusted out, it's got
Speaker 3: an electric motor. And they said would that work? I said, yeah,
Speaker 3: and yep, let's use it, They said, I said, who
Speaker 3: we asking? Don't worry about it. So come to find
Speaker 3: out I can to fix a flat and that part
Speaker 3: of Alaska is twenty eight dollars, you know. And we
Speaker 3: buy a couple of cans fixed flat, put it in there.
Speaker 3: We go, drive a little bit, maybe fifty yards. We
Speaker 3: got two more, you know, two flat tires. Again, go
Speaker 3: to town, get an air compressor at one of these
Speaker 3: guys's place, and got a cowboys sitting in the barbecue pit.
Speaker 3: And as we're driving down the road, he's hopping out
Speaker 3: about every three hundred yards filling up the tires. We
Speaker 3: get it back. First thing I want to do is plug
Speaker 3: this bigger in, you know, right, I plug it in
Speaker 3: and it's got a pulse. You hear a little. That's
Speaker 3: a good sign. We find out that this barbecue pit
Speaker 3: had set over there about twenty years. An electric motor
Speaker 3: in Alaska uncovered. You can imagine what that's like. And
Speaker 3: it had a pulse. We spent about fourteen hours working
Speaker 3: on this deal.
Speaker 1: Now, when when do we have to feed the people?
Speaker 3: The next day?
Speaker 1: The next day, so this is the day before.
Speaker 3: Still haven't seen the moose. Okay, I mean, there's no
Speaker 3: point in seeing the moose if I don't have something
Speaker 3: to cook it off.
Speaker 2: And uh is the moos frozen at this time?
Speaker 3: I don't know. I know there's a moose, and I'd
Speaker 3: heard this moose was about six hundred pounds. And as
Speaker 3: locals start showing up helping us, everybody wants to help.
Speaker 3: This is a big party of the year. You know.
Speaker 3: This moose keeps getting lighter and lighter and lighter. And
Speaker 3: I'm not discouraged by this. That means I could sleep sleep,
Speaker 3: sleep right. And so we get the barbecue pit, We'll
Speaker 3: get a new chain, get it all greased up. It's
Speaker 3: running jumping the truck. We go to where the moose
Speaker 3: is and one of these homemade walk in coolers, you know,
Speaker 3: And I pull up with the trailer and the guy says, oh,
Speaker 3: you won't need that trailer. I'm theying I'm here to
Speaker 3: pick up a rabbit or something, you know. He said
Speaker 3: that moose it don't weigh two hundred and fifty pounds.
Speaker 3: And we open up the door and it was about
Speaker 3: two hundred fifty pounds, so it was a yearly a calf, yeah,
Speaker 3: which is still a big piece of meat.
Speaker 1: Right.
Speaker 3: I mean, you're not going to cook a hog two
Speaker 3: hundred and fifty pounds and be successful. You want a
Speaker 3: hog one hundred and ten one hundred and twenty pounds, right.
Speaker 3: So we pick up the moose, bring it back and
Speaker 3: I rubbed this whole moose down with vinegar, clean it
Speaker 3: all up with vinegar, and then season it, tarpe it.
Speaker 3: Go in, get some sleep, and the whole night while
Speaker 3: I'm trying to sleep, I'm thinking bears are going to
Speaker 3: come eat my moose, or all them eagles you see
Speaker 3: is going to peck this moose apart. Nothing happened. Four
Speaker 3: o'clock in the morning, we put it on. We cooked
Speaker 3: this moose for sixteen hours and that barbecue hit never missed.
Speaker 3: The lick really fit roasting this thing.
Speaker 1: Now, are you all right? So what's your what's your
Speaker 1: strategy for those sixteen hours? Are you basting that?
Speaker 3: Yeah? So believe it or not. There's not a lot
Speaker 3: inside this house set on it. So there was a
Speaker 3: two and a half gallon bucket of peanut ol sitting
Speaker 3: over there, and I took peanut oil. I took some
Speaker 3: mustard that was in the fridge and some Greek seasoning
Speaker 3: and I mixed it all up, pretty much made an
Speaker 3: Italian dressing. And I paid about fifty bucks for a
Speaker 3: mop because it's Alaska, and we mopped this thing, baseded
Speaker 3: it the whole time. But Clay, I had no idea
Speaker 3: what I was even shooting for, you know, because if
Speaker 3: you talk to Alaskans, moose isn't high on the I mean,
Speaker 3: it's grind They want to grind it down. Yeah, it's
Speaker 3: not like their favorite thing to eat. They all have moose.
Speaker 3: Someone's giving a moose, but it's not their favorite. And
Speaker 3: here I am, redneck from Arkansas cooking a moose, having
Speaker 3: the time of my life. And it got to the point,
Speaker 3: fourteen hours into this stal to where I could poke
Speaker 3: my finger through the ham of this moose. Really yeah,
Speaker 3: yeah it was. It was pretty amazing. And anytime you're
Speaker 3: roasting a whole animal, it's the most inefficient way to cook.
Speaker 3: H Heat's escaping Yeah, the ribs are gonna be overcooked,
Speaker 3: the hams are gonna be undercooked. It's just and there's
Speaker 3: an art form to getting real close. But you can't
Speaker 3: cook a whole animal perfect. So what do you do
Speaker 3: anytime something's not gonna be perfect? You call it tacos?
Speaker 1: Right, So it just started just like shaving it off.
Speaker 3: We debone this thing. We got it all deboned. I
Speaker 3: went chopping. I had three guys working over some oil
Speaker 3: over there. We made fry bread, and we made Indian
Speaker 3: tacos and we fed about two hundred and fifty people. Now,
Speaker 3: if you ask me, the moose was okay. But when
Speaker 3: Alaskan's come around and tell you that's the best moose
Speaker 3: they ever ate, they either want to be your friend
Speaker 3: or they're telling you the truth, you know.
Speaker 1: And so it was good.
Speaker 3: It was fantastic. Man. We actually we filmed the whole deal.
Speaker 1: What are you gonna do with that?
Speaker 3: It's gonna be on dead meat on the outdoor channel?
Speaker 1: Wow?
Speaker 3: Yeah cool in February, I think so.
Speaker 2: Yeah, it was the adventure.
Speaker 3: Very cook of moose.
Speaker 1: Yeah, we I've killed a bose and we we spent
Speaker 1: two years eating one.
Speaker 3: Yeah, a lot of frying it. I guess what did
Speaker 3: you do with that?
Speaker 1: Man? So I would if you'd asked me without you
Speaker 1: saying what you said about how people view moose, I
Speaker 1: would have said they view it pretty high, like as
Speaker 1: a as a I mean, we we ate a lot
Speaker 1: of ground meat, just like burgers, chili, tacos, that kind
Speaker 1: of stuff. But uh, but man, a moose steak. Becca Spring,
Speaker 1: justin Becka Spring made me a moose steak one time
Speaker 1: when I was at their house in Montana, and I'm
Speaker 1: telling you it was as good as a beef file
Speaker 1: at but so it's it's pretty good.
Speaker 3: I thought it was. I thought it was good too,
Speaker 3: I mean, and we got to sample backstrap and yeah,
Speaker 3: was there.
Speaker 2: A prime piece on it? Man?
Speaker 3: Of course the tender loins were sure were tender loins.
Speaker 3: Like like everything. It was just well flavored. And you know,
Speaker 3: that's one of the deals with wild game. That's that's
Speaker 3: beend my bread and butter for a long time, trying
Speaker 3: to cook things that either people don't want to try,
Speaker 3: you know, like they'll say, that's that's not what we
Speaker 3: you know, in Alaska. When we first went to Alaska
Speaker 3: eighteen years ago, every cod we caught they thought was
Speaker 3: a trash fish, and we were I was watching the
Speaker 3: guide and he's shaking them off, putting them back, and
Speaker 3: after about a dozen of them, I said, hey, Bubba,
Speaker 3: next one of us, you get, go ahead and shake
Speaker 3: it off in that box there. We'll cook it for dinner.
Speaker 3: And he said, you don't want to eat cod. I said,
Speaker 3: look where I come from, we see the word cod
Speaker 3: on the menu. We much rather eat that than catfish.
Speaker 3: You know, it's to us, it's an exotic bill and
Speaker 3: it's good. And so we started cooking cod. And over
Speaker 3: the years, cod kept being put in a boat, not
Speaker 3: only our boat, but other people's boat. There's a lot
Speaker 3: of animals like that, you know. That's thus the squirrel.
Speaker 3: That's why we started the squirrel Cookoff, was to show
Speaker 3: people that this meat that they think is so exotic
Speaker 3: and strange, tree, rat or whatever. We wanted to showcase
Speaker 3: whatever you're out there harvesting, whether it be fish or
Speaker 3: fowl or a bear or whatever it is, there's ways
Speaker 3: you can cook it and you can it into something
Speaker 3: fit for two hundred and fifty people, yeah, or some
Speaker 3: the Squirrel Cookoff thousands of people.
Speaker 5: Yeah, definitely a lot of critters that get a bad
Speaker 5: reputation just for like no real reason, or like one
Speaker 5: person had a bad experience with it, and then like
Speaker 5: all of a sudden, it becomes like a cultural thing.
Speaker 1: We live in a time period where we're eating the
Speaker 1: most the wildest meat that humans have ever eaten, where
Speaker 1: we're taking beef, cows and pork and chicken, genetically modifying
Speaker 1: them some of them, the chicken and whatnot, feeding them
Speaker 1: out with corn to the point of obesity. And that's
Speaker 1: the norm. Yeah, so the standard for modern society, at
Speaker 1: least in the Western world, would be you know, like
Speaker 1: a really like the highest end in human history of
Speaker 1: a beef and pork. So, you know, if you just
Speaker 1: go back a little ways, I mean, you know, there
Speaker 1: was it wasn't that long ago when you look at
Speaker 1: the span of of human history that they were selling
Speaker 1: deer and bear and all kind of stuff in these
Speaker 1: big meat markets, and even in the big cities, you know,
Speaker 1: and these they're Saint Louis and Memphis and Chicago had
Speaker 1: these huge outdoor markets and I mean, well throughout they
Speaker 1: were selling wild game. People loved it.
Speaker 3: Throughout your storytelling on this show, I mean we've learned
Speaker 3: about market animals, you know, and and how bear was
Speaker 3: something that people wanted to eat and buffalo tongue, right,
Speaker 3: wasn't that a big deal? And it's it's amazing how
Speaker 3: we went so far backwards on today. I'm really not
Speaker 3: scared to cook any of them. Have you ever eate porcupine,
Speaker 3: believe it or not?
Speaker 2: I have.
Speaker 3: It's good too, right.
Speaker 1: It tastes like it tastes like spruces.
Speaker 3: The one you ate tastes like spruce. One I ate
Speaker 3: taste like gumbo.
Speaker 1: So you cooked it up there? Yeah.
Speaker 3: They come to me one one night and they said,
Speaker 3: you ever cooked baby bear? And I said no, And
Speaker 3: they said, we've got a baby bear? Will you cook it?
Speaker 3: And they brought out a bag and the only thing right,
Speaker 3: I'll fast forward. It's a porcupine. But the only thing
Speaker 3: the only thing that's got fur is its feet, and
Speaker 3: so it's got the fur around it looks like it
Speaker 3: looks like little baby bear feet. And they said, that's
Speaker 3: a baby bear. What are you gonna do with it?
Speaker 3: I said, well, sounds like gumbo to me, and made
Speaker 3: porcupine gumbo and it was fantastic for me. It was beefy.
Speaker 3: It had it had a good beef flavored. But what
Speaker 3: you said is one hundred percent right. Whatever these animals
Speaker 3: are eating, I mean you could take if you take
Speaker 3: a steer, and we want to finish that steer and
Speaker 3: we finish it on grains and sweets to get that
Speaker 3: meat taste right. There's a lot of stuff cariboo to me,
Speaker 3: If you ask me what cariboo tastes like, I tell
Speaker 3: you sage, because the cariboo that I ate it had
Speaker 3: been eating a lot of sage, you know. And so
Speaker 3: the same thing goes with squirrels. The springtime squirrel, to me,
Speaker 3: is a heck of a lot better than that squirrel
Speaker 3: that you're going to be harvesting in August September whenever.
Speaker 3: They're just eating that old green stuff off the makrons.
Speaker 1: Yeah yeah, so yeah, man, Well, World champions Squirrel Cookoff.
Speaker 1: So Joe is the founder of the World Championship Squirrel
Speaker 1: cook Off.
Speaker 4: I think Joe's secretly getting rich off of the squirrel Cookoff.
Speaker 3: It's gonna tell my wife.
Speaker 2: I mean, he can't work this hard and not get
Speaker 2: anything out of it.
Speaker 3: Man, I get the fun of being around some people
Speaker 3: for one day. It's been one hundred percent no profit.
Speaker 3: How many years now, Well, the first one was in
Speaker 3: two thousand and eleven. Wow, and we missed a couple
Speaker 3: for COVID, you know. And but yeah, twenty eleven. I
Speaker 3: think most folks probably know the story. If you don't,
Speaker 3: we were filming Bizarre Foods for the Travel Channel. Yeah,
Speaker 3: we need to review this. Do you remember this bear?
Speaker 3: Clay was part of it. Yeah? Yeah, and the part
Speaker 3: of the lie, part of the lie, because one of
Speaker 3: the big backstories on that is what's the old boy Blake.
Speaker 3: There's a guy named Blake. He had a big old
Speaker 3: bear on camera and we were supposed to.
Speaker 1: Film Oh yeah, yeah, I know what you're talking about.
Speaker 3: Yeah, we were supposed to film Blake hunting this bear
Speaker 3: and then once he got the bear, we were going
Speaker 3: to cook up the bear. And camera crew showed up.
Speaker 3: Now this isn't an outdoor camera crew. This is a
Speaker 3: big city, big lights, big cameras.
Speaker 1: It's our foods with Andrew Zimmern's crew.
Speaker 3: And the director had a big old cigar.
Speaker 1: You remember this, Yeah, you would think you would think
Speaker 1: this guy's the director of a you know, Hollywood production,
Speaker 1: right had he played the part?
Speaker 3: Well, yeah, and he has got a big old cigar
Speaker 3: and shows up to do this hunt smoking a cigar
Speaker 3: or a bunch of lights. And asked Blake, what time
Speaker 3: will the bear be here? We ain't got all day
Speaker 3: and and Blake called and he says, man, I'd love
Speaker 3: to help you joke, but they ain't gonna go like this.
Speaker 3: I said, I get it. He said, I'll put the
Speaker 3: word out first first and gets a bear and we'll
Speaker 3: send him. We'll send that crew over that way. And
Speaker 3: just so happens, it was a fella. It was not
Speaker 3: near as popular at the time. His name was Clay
Speaker 3: Nukean didn't have his own hats, he didn't have his
Speaker 3: own shirts, nothing, had a little old magazine.
Speaker 1: You know. When they called me about that, I thought
Speaker 1: it was a joke. And I actually I almost ran
Speaker 1: him off, you know, because they were like, hey, we're looking,
Speaker 1: we're gonna be in Arkansas, we we we need a
Speaker 1: bear on this day at this time. And I was
Speaker 1: just like, I can't guarantee you anything. I said, you know,
Speaker 1: there's there's no way to predict that we're gonna be
Speaker 1: able to kill a bear that day. And uh and
Speaker 1: and basically I didn't know anything about Andrew Zimmern at
Speaker 1: that time, and uh, and I was like, what do
Speaker 1: you want to do? And they're wanting to film somebody
Speaker 1: skin and cook a bear. And this was so long ago.
Speaker 1: I didn't really know anything about media, and I actually
Speaker 1: thought they were looking for some abilities to make fun of.
Speaker 1: And I said that. I said, Hey, if you're looking
Speaker 1: for somebody to make look dumb, I'm not your guy.
Speaker 1: And they were like, oh no, no, no, no, Andrew
Speaker 1: zimmer is really respectful. And then I start watching Andrew
Speaker 1: Zimmern and he's like this world traveler and like really
Speaker 1: cool guy and has this really legit show. And anyway,
Speaker 1: they said, well, we need a bear on this day.
Speaker 1: And so I then put out a net of people
Speaker 1: that I knew and knew where they were hunting, and
Speaker 1: I was like, hey, if anybody kills a bear, call me.
Speaker 1: And sure enough, that day, my buddy Trey Clark killed
Speaker 1: a bear. And so we had a bear and the
Speaker 1: whole crew came down. They filmed it. They filmed us
Speaker 1: making bear crack ones.
Speaker 3: That was a great show.
Speaker 1: Yeah, it was cool. It was cool. It's about all
Speaker 1: about the Ozark.
Speaker 3: They gave us a list they wanted bear hunt, rabbit hunt,
Speaker 3: sucker fish and sucker crat well giggingsuckers on the river.
Speaker 3: And then they wanted to crow hunt. And they asked
Speaker 3: if I'd ever cooked crow, and I said I'd done
Speaker 3: it twice, but I'd been drinking both times. And they said,
Speaker 3: so you don't eat crow all the time, and I said, no,
Speaker 3: nobody does. Poultry is forty five cents a pound. Now
Speaker 3: you can tell this was back in twenty eleven. I said,
Speaker 3: poultry is forty five cent a pound. We don't have
Speaker 3: no room to go out there and work like that
Speaker 3: for them crow. And they said, we really need crow.
Speaker 3: So I called Phillis Spears, and Phillips Spears had been
Speaker 3: cooking on PBS for years and years here in the Ozarks.
Speaker 3: And I called Phyllis and I said Phyllis. I got
Speaker 3: myself in a pickle. I said I I need to
Speaker 3: cook some crow for a TV show and she said
Speaker 3: you need my help and I said yeah, And she
Speaker 3: said do I need to bring my own crow? I
Speaker 3: said probably, wouldn't it hurt? And a side story on
Speaker 3: that man. We went out by my house to crow hunt,
Speaker 3: and we knew there was crows out there, and we
Speaker 3: start calling a little bit and one of the guys
Speaker 3: he goes shooting at that you know, that old spy
Speaker 3: crow that comes out and wreckx the old deal for us,
Speaker 3: and that director smoking that cigar, he says, we need
Speaker 3: to kill some crows. And he said what can we do?
Speaker 3: I said, well, I guess we could go to the
Speaker 3: store and buy a few things and it may help us.
Speaker 3: So we went to one of them giant retailers off
Speaker 3: the highway. There we had us specializing in everything hunting
Speaker 3: and fishing. And when we pulled up that deal, we
Speaker 3: grabbed three shopping carts and we bought fishing poles and
Speaker 3: bull blinds, and we bought everything. None of it really
Speaker 3: dealt with crows too much. But he had a credit
Speaker 3: card and he was willing to spend it. And so
Speaker 3: to make a good TV show, we get back. Phyllis
Speaker 3: is there. She pops her tailgate down. She's got four
Speaker 3: dead crows in the back, and we threw that one
Speaker 3: in the air three different times to make some be roll.
Speaker 3: That's the true story, man. We made some bee roll,
Speaker 3: and we cooked the crow. She made shepherd's pie and
Speaker 3: then we just fried.
Speaker 4: Up some c How she cook it for the shepherd.
Speaker 4: So she put it in rart. She cook it first before.
Speaker 2: She put it on shepherds.
Speaker 3: She kind of browned it up and then put it in.
Speaker 3: But man, my nemesis in life is sweet potatoes. I
Speaker 3: just I can't do them. That's not my deal. And
Speaker 3: so I dug around all them orange potatoes to get
Speaker 3: to the crow. Meat. If you ask me, crow is
Speaker 3: exceptionally good. And if you find that video and you
Speaker 3: look back at it, I went back for seconds on
Speaker 3: the crow. To me, it was beefy. It was. It
Speaker 3: was the farthest thing from poultry. And what was unique
Speaker 3: was was the thighs were the dark meat and the
Speaker 3: breast was the lighter colored meat on the crow. And
Speaker 3: these I'm talking ozark crows, so we know what they eat.
Speaker 3: That armadilla is everything on the side of the road.
Speaker 3: I'm thinking the boar was up there in Nebraska and Iowa.
Speaker 1: Might have some good crows.
Speaker 3: I think they got good crows.
Speaker 1: And so the squirrel cookoff was They said, do you
Speaker 1: cook squirrel?
Speaker 3: I said, world champion squirrel. And they said how do
Speaker 3: you know. I said, well, we throw a world championship.
Speaker 3: They said, when is it. I said, well, when are
Speaker 3: you coming?
Speaker 2: And it's kind of like the water Witch and saying
Speaker 2: where do you want your Well.
Speaker 1: Yeah, yeah, does that mean it's not real?
Speaker 3: So they said the date whatever it was, I think
Speaker 3: it was in August, late AUGUSTA And I said, you
Speaker 3: ain't gonna believe this. It's the same weekend, no kidding.
Speaker 3: I said, yeah, it's the same weekend. They say, how
Speaker 3: many teams you got? I don't know, like twenty five.
Speaker 3: The whole time I'm telling this story, I'm thinking, man,
Speaker 3: I got some work to do. And so they're good.
Speaker 1: At digging yourself holes. It is like when you went
Speaker 1: to Alaska, same deal. I didn't have a spit.
Speaker 2: Let's see a pattern for me.
Speaker 3: It is your life fifty one years of this trap on.
Speaker 3: I mean, so they said we're gonna be there in
Speaker 3: two weeks. Yeah, no problem, man, you'll be there right
Speaker 3: in time. And so I went to scrambling.
Speaker 1: So you had two weeks to put together the World
Speaker 1: Chamionship Squirrel.
Speaker 2: And this was in twenty eleven.
Speaker 3: Yeah, and so I start calling friends. This is where
Speaker 3: networking comes in. If I could give anybody the secret
Speaker 3: of life, build you a network. You gotta have a
Speaker 3: guy right, you gotta have a friend. You gotta do favors,
Speaker 3: never asking for him to come back to you. But
Speaker 3: trust me, they will. So I started calling people.
Speaker 1: That's good advice.
Speaker 3: I started calling people. I said, hey, hold Joe's in
Speaker 3: a pickle. I gotta get a squirrel cook off going. Man,
Speaker 3: I don't even cook squirrel. I don't care. He's just me.
Speaker 3: We'll cook it. I believe I had teams from seven states. Wow,
Speaker 3: show up?
Speaker 2: Did you get twenty five teams?
Speaker 3: Yeah? Yeah, in two weeks and they come from seven states.
Speaker 3: And in my mind I needed judges, so let's be fair.
Speaker 3: So I call two different county judges, actual actual judges, because.
Speaker 2: These weren't guys that you had stood in front of before, were.
Speaker 3: No, but they were heavyweights, you know, and I knew
Speaker 3: they knew how to eat. So I got two got
Speaker 3: I got two judges and chef Matthew McClure. Yeah yeah,
Speaker 3: and uh he was a James Beard type chef. And
Speaker 3: I said, man, I need you come eat some squirrel
Speaker 3: with me, and he agreed to it. So we made
Speaker 3: this show. And you're gonna find this hard to believe.
Speaker 3: I dug myself into another little whole nother one because
Speaker 3: we got so much attention that show aired Clay in
Speaker 3: like a hundred twenty countries. You know, Me and Clay
Speaker 3: become movie stars overnight on this deal. Well, they start
Speaker 3: sending messages, I need a T shirt. I got them.
Speaker 3: They twenty bucks, so I had to find someone to
Speaker 3: make a mess with T shirts. Well then I started
Speaker 3: sending T shirts to Australia and the heck it costs
Speaker 3: more than twenty bucks to get over. Yeah, so it
Speaker 3: was a short lived business. And uh that started it. Man.
Speaker 3: We got we got a lot of traction or a
Speaker 3: lot of traction, and but but it it turned into
Speaker 3: something I never thought it would. Now you could call
Speaker 3: it a lie. I don't know if it was a lie.
Speaker 3: It was just something that wasn't there yet.
Speaker 2: Well it was a fabricated truth, good fabricated.
Speaker 3: I could go with that.
Speaker 1: Well you but but you you followed through on it
Speaker 1: and then it's and it's then it's become something really cool.
Speaker 1: So the World Championship Squirrel Cookoff is in Springdale, Arkansas, Yes, sir,
Speaker 1: at the Arkansas Game and Fish Big Nature Center there.
Speaker 3: Yeah, yep, right off the highway.
Speaker 1: September thirteenth September thirteenth, twenty twenty five. It's a one
Speaker 1: day event.
Speaker 3: One day event, all day, nine o'clock in the morning
Speaker 3: till we get done.
Speaker 1: Bear, have you been hadn't you? Yeah, like three or
Speaker 1: four years. Describe what it's like.
Speaker 3: Uh.
Speaker 1: Basically, there's a bunch of teams cooking squirrels.
Speaker 3: Uh.
Speaker 5: And then there's just there's all sorts of like attraction
Speaker 5: and stuff, live music and.
Speaker 3: Uh Simmons from Kiss Okay did you see him there?
Speaker 1: I saw whoever was playing.
Speaker 5: But yeah, basically a bunch of teams cooking squirrels and
Speaker 5: then they you know, they're cooking throughout the day, they
Speaker 5: bring it to the judges and then they judge the squirrels.
Speaker 1: They're squirrel skinning contests. Yeah, squirrels contests is a real hoot.
Speaker 1: But I'd say the biggest attraction though, is all the
Speaker 1: different teams all day while they're cooking. So they've only
Speaker 1: got to cook like two meals for the judges.
Speaker 3: Yeah, so you're cooking an entree in a side for
Speaker 3: six judges.
Speaker 2: Okay, do both have to have squirrel in them?
Speaker 3: If you don't put squirrel in your side, issue lost
Speaker 3: and not because you're disqualified. It's just worth five points.
Speaker 3: And so anytime we're in any sort of anything, five
Speaker 3: points is a lot, right, and then out of one
Speaker 3: hundred points, five is huge. And so yeah, but there's
Speaker 3: tricks like we've had people use squirrel bone broth to
Speaker 3: mix in with their masa to make tortillas oh right
Speaker 3: and snaky.
Speaker 1: So let me say that's the thing that I think
Speaker 1: stands out to people as a as an event that
Speaker 1: people would come to, is that you get so these
Speaker 1: people are cooking for six judges, but everybody's cooking a
Speaker 1: whole lot so all day. It's kind of just the
Speaker 1: thing that as guys they're cooking, they're giving away food
Speaker 1: for free to the public. And there's no guarantee that
Speaker 1: anybody's going to do that. They don't have to do
Speaker 1: that per se.
Speaker 3: But I think they want to. And yeah, I think
Speaker 3: that goes back to who we are as outdoors people, right.
Speaker 3: We like to share our bounty and we also like
Speaker 3: to let people experience new things. And you know we
Speaker 3: did two years ago we cooked the two largest Asian
Speaker 3: carp that had ever been caught. Right, they come out
Speaker 3: of Grand Lake, Brian Baker, out of Grand Lake is
Speaker 3: a guide over there. He figured out how to locate
Speaker 3: and snag these horrible fish, right, we want them out
Speaker 3: of our waters. Arkansas just offered up with one hundred
Speaker 3: dollars bounty on every black carp right, and so they
Speaker 3: become a big problem. So Brian was breaking these records
Speaker 3: and I hollered at Brian and I said, man, what
Speaker 3: are you doing those fish? He said, what do you
Speaker 3: want it for? Us? So I'd like to make tacos
Speaker 3: out of out of big oasan carp and I got
Speaker 3: the University of Arkansas's culinary team to come down and
Speaker 3: cook this carp. Never in the history of man, do
Speaker 3: you think there's ever been a thousand people waiting in
Speaker 3: line to eat a carp?
Speaker 2: Really?
Speaker 3: I mean, it's unbelievable the things that that we've cooked
Speaker 3: at this event. You know, we we we've cooked everything,
Speaker 3: exotic animals. You know, some guy goes down to Texas
Speaker 3: and shoots an exotic and he don't know what to
Speaker 3: do with it. We'll take it, well, we'll cook it
Speaker 3: and we'll.
Speaker 2: Feel So is it still twenty five teams?
Speaker 3: No, So we're a maximum of forty. And the reason
Speaker 3: why we're a maximum of forty. Is it's torturous to
Speaker 3: the judges?
Speaker 2: Sure?
Speaker 3: Brent Reeves has judged twice now, I guess. And in
Speaker 3: Big Old Brent he hits the wall man. There's a
Speaker 3: wall that hit Yeah.
Speaker 1: So last year, uh, Malcolm from How to Barbecue?
Speaker 5: Right?
Speaker 1: Is that right? Yeah?
Speaker 3: Malcolm Reed.
Speaker 1: Malcolm Reed was there. He's a really cool guy, has
Speaker 1: a huge, huge internet following YouTube TikTok. When I want
Speaker 1: to major barbecue man, when I want to.
Speaker 2: Know how to cook something.
Speaker 1: Yeah, So Malcolm comes and then Clifton Jackson, who has
Speaker 1: a twenty two rifle named after him.
Speaker 3: I believe it's the most expensive squirrel rifle you could buy. Yeah,
Speaker 3: Cooper Arms puts it together.
Speaker 1: So Clifton is a Arkansas game and fish biologist won
Speaker 1: the squirrel skinning contest multiple years and.
Speaker 3: Every year every year unbeaten every year.
Speaker 4: Like since you started doing the skinning contest every year?
Speaker 1: What method is a somebody needs to he used the
Speaker 1: tail method.
Speaker 2: Somebody needs to thrown this guy teeth. He's like the.
Speaker 1: Guy they've used. It's pretty, it's pretty, it's pretty gross.
Speaker 1: It can be.
Speaker 3: I mean this year it got down to the finals
Speaker 3: and it was Clifton and another fella and they're really
Speaker 3: wanting to win this deal, and the crowd is behind him.
Speaker 3: You know, we're hooting and a hollering, and Clifton had
Speaker 3: a squirrel that had it was definitely a shotgun squirrel.
Speaker 3: It probably a closer range and it split on him.
Speaker 3: Oh and so since it split on him, he went
Speaker 3: third gear on this deal and grabbed grabbed his teeth.
Speaker 2: Oh really, oh myn He.
Speaker 3: Goes to torking around on this and so his competition
Speaker 3: sees this and thinks this is the method. So his
Speaker 3: competition is a tugging around?
Speaker 2: Is this a timed vent?
Speaker 1: First off, it's like two on two, Like so you said,
Speaker 1: how long does it take it? It's two people and
Speaker 1: they go head to head and whoever wins moves on.
Speaker 3: So it's like we'll call it squirrel skin and drag racing.
Speaker 1: I see, yeah, right, And so you know, if you're
Speaker 1: up against Clifton, you probably won't do very good. But
Speaker 1: if you're there, I saw people that had never skinned
Speaker 1: a squirrel.
Speaker 3: Oh really, Like yeah, and there's people that will impress you.
Speaker 3: I mean you'll have these dainty females show up and
Speaker 3: we become judgmental, and then all of a sudden she
Speaker 3: undresses a squirrel like a Barbie doll, you know, just
Speaker 3: wam skins off. This thing is done. Yeah, and uh
Speaker 3: so yeah, we do side shows. We do that. We
Speaker 3: bring in music, we bring in and it's free. Is
Speaker 3: it's free is you just walk in there. And Kevin Murphy,
Speaker 3: Kevin Steve Arnella's proclaimed the greatest small game hunter in
Speaker 3: the world. Kevin Murphy has come the last two years.
Speaker 3: I don't know if he's coming this year or not,
Speaker 3: but the last couple of years he's been there.
Speaker 1: Yeah, Kevin brings dogs with him. Me and Me and
Speaker 1: Brent are playing to come. I'm and uh uh Jannist
Speaker 1: Brutellius is wanting to come. I have a feeling they won't.
Speaker 1: It's right in the middle of this, this whole ELK season.
Speaker 3: Yeah, it's in the way.
Speaker 1: Yeah yeah, but.
Speaker 3: You know, trying to put an event amongst the fall yep.
Speaker 2: Nobody wants to stand around and eat squirrel in the
Speaker 2: middle of summer in Arkansas.
Speaker 3: It's we've had good weather, you know. Yeah, And I
Speaker 3: went ahead and AI didn't. The weather's gonna.
Speaker 1: Beautiful that day, perfect, sweet.
Speaker 3: I checked it out, and they said.
Speaker 4: Joe In say, for instance, last year, do you have
Speaker 4: any idea how many squirrels were consumed in this event?
Speaker 3: Ballpark Man forty teams, I'm gonna say, or between eight
Speaker 3: hundred and a thousand.
Speaker 2: One hundred. Where do where do all these squirrels come from?
Speaker 3: Mostly from the tops of trees, but not to sell.
Speaker 2: But I'm squirrels are you?
Speaker 1: Are you looking for teams right now?
Speaker 3: Absolutely? I'm looking for teams. And you know, and I
Speaker 3: get it. There's a lot of places in this country
Speaker 3: to where squirrel season doesn't start till October. And uh,
Speaker 3: you know, which is really unfair. I mean, there's not
Speaker 3: a lot of science billboards out there saying don't walk
Speaker 3: in this field because you might disturb a squirrel. Yeah,
Speaker 3: when you're jogging or when your power goes out or whatever.
Speaker 3: You know, they're squirrels. Those squirrels are knocking the power
Speaker 3: out quite frequent. But uh, the biggest problem is is
Speaker 3: this is one of the only cookoffs that I know
Speaker 3: of that you got to work before the cookoff to
Speaker 3: be able to be in the cookoff. You can't go
Speaker 3: down to the b wyl squirrel it is and and
Speaker 3: but once again. It goes back to the heart of
Speaker 3: the outdoors people. You know, there's plenty of people. If
Speaker 3: I put out a nine to one one that man
Speaker 3: I got three teams and they don't have any meat,
Speaker 3: someone's gonna gonna volunteer. But part of the game is
Speaker 3: is I want you to get out and try it.
Speaker 3: I want you to understand why we feel that this
Speaker 3: game meets so precious. You know them big game hunts,
Speaker 3: watching Clay chase a mountain, goat up a hill, or
Speaker 3: watching Clay on his moose hunt and all this and
Speaker 3: everybody you watch who does this? I mean, you're putting
Speaker 3: yourself at risk. You've spent your treasure to get there.
Speaker 3: You've thought about it for so long. There's been so
Speaker 3: much work put into this. You better eat that meat.
Speaker 3: And let me tell you what an insult would be.
Speaker 3: An insult would be to use some sort of chinatte
Speaker 3: and plastic. Now, grab that medal, grab that good plate
Speaker 3: and turn it into a meal. If if we live
Speaker 3: our whole lives just feeding people on a napkin, this
Speaker 3: game meat that we get it becomes third rate meat automatically,
Speaker 3: you know, showcase it. It's the treasure, the older we get,
Speaker 3: the more we much rather see young people do all
Speaker 3: the stuff. You know, my son right now is me hunting,
Speaker 3: and this year we turkey hunted in three states and
Speaker 3: he got two bucks. And he likes squirrel hunting and
Speaker 3: all that, and he stands there and he helps clean it.
Speaker 3: And then at the end of it, if you ask
Speaker 3: my son what his favorite meat is, it's not squirrel.
Speaker 3: That's my daughter. But if you ask him, his favorite
Speaker 3: meat is bear. Out of all the things that he
Speaker 3: could eat, and I think he got into some really
Speaker 3: good bears that he was eating on, you know, but
Speaker 3: he just he loves bear meat. And it's because we
Speaker 3: make big deal out of it, and when we cook it,
Speaker 3: it's labeled right on the package. You know, when you
Speaker 3: go out to the freezer, you know what you're getting,
Speaker 3: and it kind of puts you a notch above a
Speaker 3: lot of other people who don't know anything about what
Speaker 3: they're eating. Yeah, and it's it's a cool story. It
Speaker 3: should be a bigger story told. Is the use of
Speaker 3: what we are out there getting And I like to
Speaker 3: be just a small part of it. And we've fed
Speaker 3: tens of thousands of people their first taste of game meat.
Speaker 3: Most people come and their noses turned up, and when
Speaker 3: they taste that first bite, that whole paradigm of what
Speaker 3: they just ate goes away. And especially whenever whenever you're
Speaker 3: doing it right.
Speaker 1: Yeah, what would So the thing that most people ask
Speaker 1: me about the World Championship Squirrel cook Off is what
Speaker 1: do people cook? So you might think that it's gonna
Speaker 1: be like squirreling dumplings, fried squirrel, you know, kind of
Speaker 1: these traditional meals. It rarely is what, Barry, do you
Speaker 1: remember any specific dishes that somebody made. I'll try to
Speaker 1: run through a few and if you'll think of maybe
Speaker 1: four or five really good ones or just memorable ones.
Speaker 1: So if you get a team, if you're one of
Speaker 1: the lucky forty that gets the spot and you've never
Speaker 1: been here, you are gonna be There's all levels of cooks. Yeah,
Speaker 1: there's people that have never even cooked squirrel that are
Speaker 1: doing it. There's also the potential to be some legitimate
Speaker 1: chefs that work at restaurants. You are, but you really
Speaker 1: need to do something cool. I don't think this team
Speaker 1: even placed, or I know they actually didn't, but it
Speaker 1: stood out to me there was a team one time
Speaker 1: that they were dressed like people from Chick fil A,
Speaker 1: and they made Chick fil A squirrel sandwiches and them
Speaker 1: did you Yeah, well, don't spoil my story, Joe. Let
Speaker 1: me just have fun for a minute here. So they
Speaker 1: I actually may have told this story before. The point
Speaker 1: is that they they made sandwiches squirrel sandwiches. They had
Speaker 1: the waffle fries, and they had a shtick like so
Speaker 1: you know, the idea was that when the judge got it,
Speaker 1: they would be like, oh, squirrel fil a and it
Speaker 1: was really good. I don't even know what they had
Speaker 1: as a side dish. You know, you have the squirrel
Speaker 1: gumbo people, but everybody has this like elaborate meal, and
Speaker 1: the better naming that you have of it usually does good.
Speaker 1: There's some marketing in the way it looks. I've had
Speaker 1: squirrel chocolate chip cookies, squirrel meat chocolate chip cookies for real?
Speaker 3: Yeah, ice cream?
Speaker 1: What uh do you remember? Any like really good?
Speaker 5: Didn't like some sort of some sort of typhood place
Speaker 5: last year?
Speaker 3: Do really well? Asia food tends to do really well. Yeah.
Speaker 3: And one of the reasons is is, you know, if
Speaker 3: you if you think about the activities a squirrel is
Speaker 3: participating in he's using every muscle on that body, right,
Speaker 3: and so dark meat, dark meat, but meat with a
Speaker 3: lot of power. You know, if you're looking at a steer,
Speaker 3: when you get to the chuck, the first three ribbis
Speaker 3: coming off that chuck are going to be the most tender.
Speaker 3: And that's because that animal doesn't turn right there, right.
Speaker 2: It's it's unused.
Speaker 3: It's lazy meat meat, and so lazy meat is going
Speaker 3: to be your most tender. Now you're working meat, it's
Speaker 3: going to be your most flavorful, but tougher. It's you
Speaker 3: need to put more care into it. So if you
Speaker 3: take that tough, working meat and you cut it into
Speaker 3: small pieces, something that your tooth can can go ahead
Speaker 3: and get through. That's where these Asian dishes really come in.
Speaker 3: We've had people grind it make squirrel sausage. But Clay
Speaker 3: is right. Showmanship is a big part of anything. It's
Speaker 3: it's twenty five points.
Speaker 2: So there's a rubric for scoring.
Speaker 1: Very very serious, very very legit scoring system.
Speaker 3: Yeah well, and you I mean you guys majure deer
Speaker 3: antlers for weeks upon weeks. So if these people are
Speaker 3: coming to win a World Championships, I'm gonna.
Speaker 1: Want it to be some standardization.
Speaker 3: You want it to be as standard and I want
Speaker 3: my judges to be as accurate as possible. You know,
Speaker 3: I always ask all judges when they first come in
Speaker 3: if they have any squirrel allergies? Right, I meancause I
Speaker 3: can't have that. But uh, the fact that you have
Speaker 3: put in the time, the effort to hunt the animal,
Speaker 3: to focus and build a recipe, to come and put
Speaker 3: that recipe together, I want you to be critiqued as
Speaker 3: fair as possible.
Speaker 2: Yeah, and that.
Speaker 3: Tells you that that guy who may work at a
Speaker 3: high end restaurant, or that lady who might cook on
Speaker 3: the river bank or equals at this steal. And another
Speaker 3: key component to keep in this, this ain't a chili
Speaker 3: cook off. This isn't cooking briskets or anything. Everybody's cooking
Speaker 3: something different. So you're gonna be judged on your own merit.
Speaker 1: Yeah.
Speaker 3: And yeah, that's a big party.
Speaker 1: And it's it's a lot of it. I mean, if
Speaker 1: I were, if I had a team, I would be
Speaker 1: thinking real serious about what I was gonna make. And
Speaker 1: you know, you could you could always go with something
Speaker 1: simple and just make it really good, or you could
Speaker 1: do something crazy. I mean there's been squirrel pizza. Yeahirrel
Speaker 1: squirrel pizza.
Speaker 3: Won last year. Oh really, yeah, it really did. And
Speaker 3: to be honest with you, to the rule state that
Speaker 3: eighty percent of the meat used in the dish has
Speaker 3: to be squirrel. Now it doesn't say that eighty percent
Speaker 3: of the dish is squirrel, right, right, And that confused.
Speaker 2: So you can have other meat in there with it.
Speaker 1: Well twenty percent, but like your pizza, you may only
Speaker 1: be eating a little bit of squirrel. But and like
Speaker 1: most of your meal is a pizza with cheese and the.
Speaker 3: Dough and yeah, everything, And so that's why that's confusing.
Speaker 3: So if you're thinking about coming eighty percent of the
Speaker 3: meat you use and that eighty twenty is a perfect
Speaker 3: combination of hamburger, right, So we wanted to allow twenty
Speaker 3: percent for other which could be fat. We had a
Speaker 3: team of doctors come from Oklahoma one time and they
Speaker 3: made squirrel hot dogs which they actually emulsified and really
Speaker 3: did all of this and and uh so they're twenty
Speaker 3: percent was a can of spam, right, because that can
Speaker 3: they make it there got you. That's why when Clay
Speaker 3: said the Chick fil A story, and I said, disqualified
Speaker 3: them because the rules clearly state that the squirrel has
Speaker 3: to be whole, quartered or half and unmarnated.
Speaker 1: Okay, And so everybody starts at the same time.
Speaker 3: Yeah, we're all. We're all. Heck, I was modern before
Speaker 3: I knew it, But every everybody's equal at this deal. So, uh,
Speaker 3: in order to make that Chick fil a sandwich, the
Speaker 3: secret the Chick fil A has always done is what
Speaker 3: pickle juice, pickle juices.
Speaker 1: They marinated it.
Speaker 3: So they had marinated their whirl and pickle juice, I
Speaker 3: see before they got there. And so one of the
Speaker 3: things we do to make sure there's no contraband is
Speaker 3: we do a meat inspection. The meat inspection is to
Speaker 3: see that the meat is forty degrees or less, that
Speaker 3: it is squirrel, it's a whole quarter or half, and
Speaker 3: it's not been marinated or season. And then straight up
Speaker 3: nine o'clock, everybody starts off fresh and you go and
Speaker 3: make it.
Speaker 2: What time is the judging about?
Speaker 3: Noon? Have you got judges this year? I'm looking for
Speaker 3: a couple. I'm looking for a cop.
Speaker 1: I'm out. But that seems like a hard job. It
Speaker 1: is fun, it's fun. I've been back there in the
Speaker 1: room and it's really a fun vibe.
Speaker 3: Yeah. And you know Arkansas Game and Fish, I give
Speaker 3: them a judging spot every year and they auction it
Speaker 3: off to raise money to help whatever it is. And
Speaker 3: that is always amazes me watching that auction because I'm
Speaker 3: looking at cool stuff, you know, sitting over here, and
Speaker 3: squirrel judge is higher than about a bunch of stuff.
Speaker 1: And really, this this event has so much potential. I mean,
Speaker 1: it's already like thriving. I mean, you know, I don't
Speaker 1: I don't know do we have any idea how many
Speaker 1: people would have come on a given day, I mean
Speaker 1: just a guess.
Speaker 3: I mean, like an overwhelming amount of people.
Speaker 1: Yeah, you know, it's not a huge it's not a
Speaker 1: it's not a it's not like this thing sprawled out
Speaker 1: over half a mile or something. I mean, like the
Speaker 1: courtyard there at the Nature Center is you know, not
Speaker 1: too big. But I mean several thousand people are coming
Speaker 1: to this seat.
Speaker 3: We had to make between seven and eight thousand people.
Speaker 1: Yeah. Yeah, and it's one day. A lot of people,
Speaker 1: a lot of fun, a lot of there's other like
Speaker 1: the our buddy Casey Brewster down here that brings his
Speaker 1: pack goats up there and it's given given letting kids
Speaker 1: feed and play with the goats, and he's showing how
Speaker 1: he uses them for packing and doing all kind of stuff.
Speaker 1: And the fish tank will be there at the Arkansas
Speaker 1: Game and Fish they bring their fish tank.
Speaker 3: Yeah that that. We have a shooting event, you know,
Speaker 3: bb guns, pellet rifles, things like that's going on. Cool. Uh.
Speaker 3: What we try to do is is we try to
Speaker 3: show who we are and not intimidate people. I think camouflage,
Speaker 3: for some reason is intimidating to those who don't wear camouflage, right,
Speaker 3: and there was a time in history. There was a
Speaker 3: time in history.
Speaker 2: Sorry, I'm so intimidating. We're people.
Speaker 3: People thought that was the army because hunters were wearing
Speaker 3: red and black flannels and you know it's an army guy.
Speaker 3: But you know a lot of sources has tried to
Speaker 3: turn people with firearms or people that hunt into bad people.
Speaker 3: We put a lot of effort in showing that's different.
Speaker 1: Uh.
Speaker 3: One of the things I'm proud of at the event
Speaker 3: is we bring in a lot of of organizations that
Speaker 3: support children. You know, we're fingerprinting kids, We're doing all
Speaker 3: that with the sheriff's departments, they're doing a database to
Speaker 3: protect kids, and we want to protect kids. This year,
Speaker 3: there's going to be two different organizations that deal with
Speaker 3: foster kids. And you know, one of the things that
Speaker 3: we're trying to do is get these foster kids into
Speaker 3: the outdoors. That's a high risk deal. You know, God
Speaker 3: bless the people who take on the responsibility of being
Speaker 3: the foster kids. And you don't know what that kids
Speaker 3: went through, but we've heard it time and time again,
Speaker 3: the healing of PTSD and depression and all that through
Speaker 3: the outdoors. It's not even an experiment, it's the truth, right.
Speaker 3: And so this year, when you show up, they're not
Speaker 3: going to have signs on them clay that say I'm
Speaker 3: a foster kid, right, because they're just kids who don't
Speaker 3: know about the outdoors. And so I've had a couple
Speaker 3: of those organizations reach out and I want, I want,
Speaker 3: I want them to know they're just people, right, just
Speaker 3: like us, We're just people. And I want them to
Speaker 3: gain experiences that prove that they're just people. And uh,
Speaker 3: I offered one organization three team spots, and I said,
Speaker 3: get your adult and take two of these kids and
Speaker 3: they might become world champions. Now, anybody who tries to
Speaker 3: help people in life, you're you're kind of it's a
Speaker 3: false thing that thinks you're gonna heal everything because of
Speaker 3: your organization or whatever. Drop that. Just heal one or
Speaker 3: heal ten and let those go out and be the
Speaker 3: ones that do it for you in the future. And
Speaker 3: so I want to help out these foster kids a bunch.
Speaker 3: There's a bunch of them out there. Arkansas's estate loaded down.
Speaker 3: You know, we're as a country, we're loaded down. So
Speaker 3: I'm gonna bring those out a lot of feel good
Speaker 3: stories out there. A C. C. Crappy sticks. They're coming
Speaker 3: from Tennessee. They're they're gonna fry up a whole bunch
Speaker 3: of fish that you know, to give to the public.
Speaker 3: Towns and spice and supply, an Arkansas company will be
Speaker 3: there seasoning up all kinds of weird stuff and and
Speaker 3: we feed it to to everybody. So we don't sell
Speaker 3: food at this event. We give it to you.
Speaker 1: Yeah, man, it's it's that's that's what makes this so unique.
Speaker 2: It's free.
Speaker 1: And then you come and you'll, you know, if you're there,
Speaker 1: especially if they're early, you'll you'll leave full with a
Speaker 1: bunch of cool food.
Speaker 3: And then we record an episode of the Render and uh,
Speaker 3: you know what was what's weird about when we record
Speaker 3: the Render is Clay will I ask who hears from
Speaker 3: Arkansas and you'll hear a six pack of people hood
Speaker 3: or holler.
Speaker 1: Yeah, a lot of out of state people.
Speaker 3: A lot of out of state people.
Speaker 1: We've done it the last several years. I planned to
Speaker 1: do it again this year. Do we do like a
Speaker 1: live render? And it's not a you know, it's not
Speaker 1: like in a stadium, but like people can we just
Speaker 1: kind of we're in this big room and people can
Speaker 1: just kind of gather around and listen and it's a
Speaker 1: lot of fun.
Speaker 3: Oh it's amazing. Yeah, I really you know last year
Speaker 3: we had multiple families who traveled from England who didn't
Speaker 3: even know each other, who show up in Arkansas to
Speaker 3: eat a squirrel. Wow, And now you said it was
Speaker 3: a lie earlier that I that I said whenever I
Speaker 3: got this thing started, right, I think it was supposed
Speaker 3: to happen.
Speaker 1: Yeah, you know ye World Championship. Yeah, well it's really cool.
Speaker 1: It's a cool event. Man, it's a lot of fun
Speaker 1: and uh yeah, man, I love some squirrel hunting. So
Speaker 1: it's a great it's a great a great fit. It's
Speaker 1: a great fit. And I also loved the story where
Speaker 1: they kind of they kind of tried to run Joe
Speaker 1: in the in the event out of Bentonville.
Speaker 3: Yeah.
Speaker 1: Yeah, so we don't have to go in the whole thing.
Speaker 3: But but uh, Bentonville got a little high faluting.
Speaker 1: Yeah, Benville is uh good. It's a wonderful town. We
Speaker 1: love Bentonville and uh it's yeah.
Speaker 3: But they're asking for it back.
Speaker 1: Are they they want it back? Oh, they want us
Speaker 1: to come back.
Speaker 3: Now, they all us come back. Everybody needs a redneck. Hell,
Speaker 3: you don't know when you're gonna be a flat tar.
Speaker 3: But uh man, I would really like us to promote
Speaker 3: the hunting end of it better. I've never been able
Speaker 3: to do that, and I think you, in particular do
Speaker 3: a good job showcasing that. I think Baird a good job.
Speaker 3: I think Bear is one of the most needed things
Speaker 3: in the outdoor industry is showing the youth, you know,
Speaker 3: because there's so many novice people. As a dad who
Speaker 3: grew up in it, I have experience and I know opportunities,
Speaker 3: but it's intimidating for a lot of people and for
Speaker 3: this more rough hunting and fishing style of just going
Speaker 3: down and gig some frogs. That was perfectly normal for
Speaker 3: me as a kid, but now it's so far out
Speaker 3: of line. You know, we need people younger than Bear
Speaker 3: showing it too. I think that's a big, missing, missing
Speaker 3: part of this whole thing. Man.
Speaker 1: Yeah.
Speaker 3: Yeah, everybody's got a cell phone. Now, we didn't just
Speaker 3: think of the stuff we'd have on a video. But
Speaker 3: I think what Bear's doing is cool. I think that
Speaker 3: I think that the showmanship has shown dad and son
Speaker 3: and a lot of stuff.
Speaker 1: Is is if I can get Bar to go with
Speaker 1: me anymore. He's got all his on friends now.
Speaker 2: I know.
Speaker 3: I've seen him at the bar of Bonanza. I felt
Speaker 3: like he was going to have a paparazzi or something out.
Speaker 1: Yeah, well, man, yeah, I'm looking forward to it's gonna
Speaker 1: be It's gonna be a blast. And uh yeah, come
Speaker 1: on out, come on out. Joe needs teams.
Speaker 3: I need.
Speaker 1: Well how do they read? How do they contact you?
Speaker 3: Well, basically it's always on messenger on Facebook, so there.
Speaker 1: Pretty much there's no official website.
Speaker 3: Oh that costs money.
Speaker 1: Yeah, there's no there's no website, So you got to
Speaker 1: engage with the facebook page.
Speaker 4: There's a there's a World Champions Squirrel Cookoff facebook page. Yeah,
Speaker 4: and they can reach out to you directly through there.
Speaker 3: Yeah, and we'll keep you updated on things. You know.
Speaker 3: Last year, spur of the moment, I like to scramble
Speaker 3: and uh, I've heard I decided how funny it would
Speaker 3: be to watch kids under ten years old eat raw oyster. Okay,
Speaker 3: and so you were already inside signing autographs or something,
Speaker 3: but we threw a hunder ten year old oysteret in
Speaker 3: competition and it worked out exactly like I thought it was.
Speaker 2: So is that happening again this year?
Speaker 3: I maybe, I don't know. I'll come up.
Speaker 2: Never got up to sleep, but yeah, it's it's a
Speaker 2: it's a.
Speaker 3: It's a great family event.
Speaker 1: And yeah it's a family event.
Speaker 3: Yep.
Speaker 1: Well, dang bear, I was gonna have you tell about
Speaker 1: your mule training, but uh, too late. Now close us down,
Speaker 1: tell us about give us a mule update, mule update,
Speaker 1: just like overview that people hadn't heard about your mule training.
Speaker 5: So guys started our mule slow trap like maybe a
Speaker 5: month ago for a month and a half ago, got
Speaker 5: a saddle on him, got him right in the round pin.
Speaker 5: Took him out of the pen for the first time
Speaker 5: two days ago, and then today I was just riding
Speaker 5: him around and he was doing pretty good, so I
Speaker 5: just had to take him down the road and we
Speaker 5: just kept going and he did really good.
Speaker 1: I was coming up the road and I saw a
Speaker 1: bear and slow trap coming right down the road. Yeah,
Speaker 1: did miss the lick really? Yeah?
Speaker 2: He did everything.
Speaker 5: Yeah, he did for like two laps around the round pin.
Speaker 5: He was bucking at one point the first time I
Speaker 5: tried to get him to try.
Speaker 1: Hey, listen, let's talk about the marketing here. I think
Speaker 1: we might describe it more as a crow hop. I
Speaker 1: wouldn't describe it. I think if it was bucking, it
Speaker 1: would have bucked you off. He was, he was bucking.
Speaker 1: I mean, I'm telling you, you know, the biggest thing
Speaker 1: when with the like mule training and stuff, if no
Speaker 1: one's there, when when you tell someone that the mule
Speaker 1: was bucking, everybody's like, now, was it really bucking or
Speaker 1: was it just kind of crow hopping.
Speaker 5: I'm telling you, it was all I could do. I mean,
Speaker 5: after the first lap around, I started looking for how
Speaker 5: I could jump off onto the side panel, so I
Speaker 5: told him this could happen, is that you can.
Speaker 1: So he's riding on this mule in around pen walking it,
Speaker 1: and it's doing everything he wants it to do, giving
Speaker 1: it cues, and it's moving and stopping, backing up, doing everything.
Speaker 1: But the first time you trot one, this one hundred
Speaker 1: and fifty pound animal on your back, you know you're
Speaker 1: the mule starts bouncing on your back. Well you're trotting,
Speaker 1: and it's a whole different feeling. And a lot of
Speaker 1: times the first time you trot them they get it
Speaker 1: scares them. So I told him, I was like, hey,
Speaker 1: when you trot him, be careful. Yeah, and yeah, sure
Speaker 1: enough he kind of he didn't like him.
Speaker 5: Yeah, so I was able to stay on him and
Speaker 5: then just you know, we never started going.
Speaker 1: But Slow Trap it's not it's not our best work.
Speaker 1: But GERSH. Stocker one of my heroes from Arkansas, old
Speaker 1: guy from the eighteen hundreds that was market hunting and
Speaker 1: doing a much stuff here in Arkansas. One of his
Speaker 1: good buddies from south of for Smith on the fouche
Speaker 1: Lea fe River in the wash Toalls was they called
Speaker 1: him Slow Trap, and Slow Trap was a super good
Speaker 1: hunter and he and Gershtalker talks about him in the book,
Speaker 1: and that name always stood out to me, Slow Trap
Speaker 1: and Gersalk. The Gershtalker book Wild Sports was also the
Speaker 1: book that I first read about bear Grease. The first
Speaker 1: time I ever read those words bear Grease was in
Speaker 1: that book. So Slow Trap is this this? Uh it's
Speaker 1: a black mule with white stocking feet, and bears trained
Speaker 1: it completely, Like I didn't. I mean, we we used it.
Speaker 1: We did, I guess I did. We did messed with
Speaker 1: a little bit last summer. It was packing with us.
Speaker 2: He got a little help from Uncle Cash.
Speaker 1: He did get a little help from Uncle Cash.
Speaker 2: Uncle Cash really cut him straight.
Speaker 5: Yeah, So last summer I saddle broke him or just
Speaker 5: got him to where he could put his saddle off,
Speaker 5: and then we used him a little bit.
Speaker 1: So it wasn't like a total like fresh start. So
Speaker 1: are you enjoying training the mule?
Speaker 3: Yeah?
Speaker 1: I am a lot.
Speaker 5: Actually, at first it was a little like you know,
Speaker 5: I knew I wanted to try and train a mule
Speaker 5: just to kind of experience it, because I've heard that
Speaker 5: there's a lot of like you, you gain a lot
Speaker 5: of other stuff whenever you give that Uh, you did Okay, yeah,
Speaker 5: and I mean some other people, but uh so I
Speaker 5: wanted to do it just for the experience. But as
Speaker 5: I've been doing it, I've really been enjoying it, like
Speaker 5: seeing him progress and like start to understand what I'm
Speaker 5: telling him to do, like because because I mean really
Speaker 5: like they speak a language. They don't speak a language,
Speaker 5: but they have a language, and you're just trying to
Speaker 5: figure out how to communicate with them, which is it's
Speaker 5: super interesting and super fun.
Speaker 1: Really is it's kind of like hunting with a dog.
Speaker 1: You know, if you if you don't have a dog
Speaker 1: and you just go with somebody with a dog. The experience,
Speaker 1: I mean, it can be exhilarating, but it it's it
Speaker 1: can also be just like oh yeah, that was fun.
Speaker 1: You get a dog and all of a sudden, it's
Speaker 1: like next level like human physiology, chemistry, wild stuff. I mean,
Speaker 1: it's like biological like you're engaging with this animal that
Speaker 1: you raise and that you know, and a lot of
Speaker 1: cool stuff happens. You talk to somebody about riding mules
Speaker 1: or horses and they're like, oh, that sounds fun. I
Speaker 1: get on that horse and ride around. Yeah, you know,
Speaker 1: it's like maybe not that big a deal. You train
Speaker 1: a mule or train a horse and then ride it
Speaker 1: and use it in the mountains to haul out game
Speaker 1: or to rope on or whatever you're going to do,
Speaker 1: completely different experience.
Speaker 3: I'm going through the same deal. I want to talk
Speaker 3: to Josh about it a little bit. Uh oh, Well,
Speaker 3: from my whole life, I always thought fly fishing was ridiculous.
Speaker 3: I always I compared fly fishing to the chopsticks and
Speaker 3: the fork that once China found out there was a
Speaker 3: fork available, they should have just did it the chopsticks
Speaker 3: and went straight. They didn't, but they didn't. They held
Speaker 3: on to the chopsticks, and then I took fly fishing
Speaker 3: was like if I drove four hours to go fishing
Speaker 3: with my spinning reel and I got there and it broke,
Speaker 3: I'm just gonna have to deal with it, so I'll
Speaker 3: just swing this fishing line around and try to catch
Speaker 3: a fish. Well, about a month ago, I went on
Speaker 3: a fly fishing deal and I caught some fish in
Speaker 3: a place that I know the only way I was
Speaker 3: going to catch those fishes with what that dude put
Speaker 3: in my hand that day. So I did what I'd do,
Speaker 3: and I scrambled and now I own three different fly rods.
Speaker 3: I bought all kinds of stuff, and I stand either
Speaker 3: in the creek in my backyard or in the front yard,
Speaker 3: and I'm trying to figure this out. I no longer
Speaker 3: think that fly fishing is stupid. Now I do think
Speaker 3: there's plenty of room for a fork. Well, sir, but
Speaker 3: I want to I want to get a lot better.
Speaker 1: At this fly If you hadn't been with Josh, No, yeah,
Speaker 1: you need to go.
Speaker 2: We'll go.
Speaker 3: I tell you how ridiculous.
Speaker 2: You know who's a good fly fisher? That guy right there.
Speaker 1: I don't know about that. You know, catch some fish
Speaker 1: here in there.
Speaker 3: I'm kind of a fence rider in life. I don't
Speaker 3: want to cross over and get in trouble. But I'll
Speaker 3: go ahead and rub the side of that fence, and
Speaker 3: so you'll rub it.
Speaker 1: By talking more about fly fishing. We don't talk about
Speaker 1: fly We're trying to keep our only way.
Speaker 2: We talk about fly fishers when Clay's gone.
Speaker 1: Yeah, when the thing gets hijacked.
Speaker 3: Flies that look just like the feed that they feed
Speaker 3: them fish at the hatchery. Oh, and that's probably not traditionalists.
Speaker 3: But I don't think I'm gonna get into this deal.
Speaker 3: Clays a traditionalist. Sometimes I'll use that fly right as
Speaker 3: a cane pole, I promise you. So, yeah, that's what
Speaker 3: Chop six and Forks brother top six and Forks.
Speaker 1: Well great. Well, me and Bear we've uh we we
Speaker 1: broke out The Man from Snowy River about two nights ago.
Speaker 1: That is a great movie if you're training horses, training mules.
Speaker 1: Bear watched uh running them off a cliff buck.
Speaker 5: Yeah, buck Buck Brandman Buck Brandnonman, super Horse whisper movie.
Speaker 3: I heard Dale kind of pin you up on a
Speaker 3: Lonesome Dove.
Speaker 1: Yeah, I mean, yeah, I I don't. I don't know
Speaker 1: that movie that way. I've watched I have watched it,
Speaker 1: but uh, I don't watch a lot of movies.
Speaker 3: Did you heal from the from the Horses?
Speaker 1: Now, No, we were. We didn't do any rope or anything.
Speaker 4: The bruise heal heal You went straight up cowboy. I'm
Speaker 4: impressed that that's where your mind went.
Speaker 1: Oh well, yeah, healing. Yeah. I can still feel where
Speaker 1: it kicked me. Yeah, yeah, it was fine. You know
Speaker 1: what when it happened, You know, I had my sunglasses
Speaker 1: on and I actually thought, there's no way you can
Speaker 1: get kicked that hard and not break something. I mean,
Speaker 1: I actually thought my leg is gonna be broke. But
Speaker 1: I watched the video it didn't even look that.
Speaker 2: Man.
Speaker 4: I heard it and I saw it. I was standing
Speaker 4: at the fence, and I thought that's bad. Like anybody
Speaker 4: who heard it was like it was. There was kind
Speaker 4: of like this collective like.
Speaker 1: Ooh, yeah, I would. It was like like a few
Speaker 1: days after the doc it was yeah, and then it
Speaker 1: immediately was just like what you see in the video
Speaker 1: is like a minute after it happened, and it doesn't
Speaker 1: even look that bad. By the time we got done,
Speaker 1: it was it was swollen up quite a bit, and
Speaker 1: then like two days later it's a big black bruise
Speaker 1: that kind of spread all down my legs.
Speaker 3: So you stated that you had the sunglasses on where
Speaker 3: they hide and the allergies that happened.
Speaker 1: Well, I just think I was I would have. I mean,
Speaker 1: I wasn't crying, but I just feel like if you'd
Speaker 1: seen my face, you would have seen my eyes. Yeah. Yeah,
Speaker 1: it's no fun getting kicked by a horse or mule,
Speaker 1: But Kyle, when they do you, uh you you you
Speaker 1: respect that animal because holy Cali got some power. Yeah, yeah,
Speaker 1: bears a bear's mule. Uh well, we've got a new
Speaker 1: plot hound and slow Trap is like this super gentle
Speaker 1: like dog, gentle mule and uh man, it just reared
Speaker 1: back and Wick.
Speaker 5: He's not a huge fan of dogs because Tim is
Speaker 5: an idiot, and we'll just like chase him and then
Speaker 5: so then he'll, you know, start trying to stomp him,
Speaker 5: and Tim will like run out of the fence before
Speaker 5: he gets them.
Speaker 1: So I think he's probably they have a good relationship, though,
Speaker 1: I think the mule likes it.
Speaker 5: Yeah, I think at this point that's the same relationship
Speaker 5: I have with my wife.
Speaker 3: She kicks me in the head, and I mean she
Speaker 3: likes it. So hey, if I'll leave the show with this.
Speaker 3: If you're interested in cooking at the Squirrel Cookoff, reach
Speaker 3: out to us on Facebook. It's on September thirteenth, Springdale, Arkansas,
Speaker 3: free to the public. Show up at nine o'clock, enjoy
Speaker 3: the day. The teams are bound to enjoy the day,
Speaker 3: and they like seeing you. They like hearing Clay will
Speaker 3: be there, Brent Reeves will be there. Josh said he's
Speaker 3: showing up yep, bear if he ain't chasing frogs or
Speaker 3: lizards or whatever he's doing. He'll be there there, yeah,
Speaker 3: and we'll have a good time. But it's not what
Speaker 3: you expect when you get there, and it's a good
Speaker 3: time for everybody.
Speaker 1: Yeah, all right, thanks Joe.
Speaker 3: Hey, I got you some sauce ball man.
Speaker 1: That stuff right there is the best. This is not
Speaker 1: like sometimes at meat Eater we have to like put
Speaker 1: stuff in the camera and talk about our greatness, and
Speaker 1: if we do that, it truly is our endorsement. It's
Speaker 1: good stuff. This is not that, except that this is
Speaker 1: incredible stuff.
Speaker 3: It's I wanted to make sure Bears has a pack
Speaker 3: of that to carry with him when you know, cooking
Speaker 3: all of the environment.
Speaker 1: That craft Worcestershire sauce and uh wash your sister sauce Wilsonshire.
Speaker 3: Yeah, it was easier to say I kind of got
Speaker 3: one of them impediments.
Speaker 1: Well, I was pretty proud of what I just said it.
Speaker 1: But yeah, for real, that is like the best stuff
Speaker 1: in the world. Man, I don't even know. It doesn't
Speaker 1: even taste like Worcester sauce to me. Well, it's better better,
Speaker 1: It's better.
Speaker 3: On there and come see me hey if if you
Speaker 3: like my story. So we got a little. I've got
Speaker 3: a podcast and it's called cooking Up a Story. I
Speaker 3: don't cut this out, okay, but it's called cooking Up
Speaker 3: a Story. And we take normal people and talk about
Speaker 3: how struggle leads to success and uh it's it's good.
Speaker 1: Time, so a lot of fun, all right. Keep the
Speaker 1: wild places wild because that's where the bears live.