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Speaker 1: Welcome to the Wire to Hunt podcast, your home for

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Speaker 1: deer hunting news, stories and strategies, and now your host,

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Speaker 1: Mark Kenyon. Welcome to the Wire to Hunt Podcast. I'm

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Speaker 1: your host, Mark Kenyan, and this is episode number four

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Speaker 1: Tay in the show. We're joined again by one of

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Speaker 1: our favorite past guests, Hank Shaw, and we're diving deep

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Speaker 1: into everything you need to know to take your ventance

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Speaker 1: in cooking to the next level. All right, welcome to

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Speaker 1: the Wire to Hunt podcast, brought to you by Sick

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Speaker 1: of Gear, and today, with the holidays quickly approaching, we

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Speaker 1: are talking food and joining us is a repeat guest,

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Speaker 1: Mr hank Shaw, And if you remember back from I

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Speaker 1: think it was episode number sixty five. Hank is one

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Speaker 1: of the leading culinary experts on cooking wild game. He's

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Speaker 1: a blogger at Hunter, Angler, Gardner Cook and the author

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Speaker 1: of several great wild game related books. And in that

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Speaker 1: first episode we had with Hank, he shared some really

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Speaker 1: incredible advice on properly handling your big game in the field,

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Speaker 1: butchering and finally how you know how to best cook it,

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Speaker 1: and a bunch of different ideas on on venison cooking.

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Speaker 1: But that was kind of a smaller portion of our

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Speaker 1: podcast just that last third, and today we wanted to

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Speaker 1: dive further into that aspect and really go deep into

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Speaker 1: the cooking side of venison, because you know, meat and cooking,

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Speaker 1: after all, it's what this whole hunting thing is about.

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Speaker 1: So today Hank is going to help us understand a

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Speaker 1: whole plethora of different preparations and ideas for cooking venison.

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Speaker 1: And hopefully we all have freezers full of venison by

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Speaker 1: now with which we can test these new cooking tips

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Speaker 1: and ideas, And especially with Christmas and and all the

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Speaker 1: other holidays on the horizon, there should be plenty of

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Speaker 1: opportunities to share that venison with our family and friends.

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Speaker 1: So I'm looking forward to it. I think Hanks can

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Speaker 1: have some great stuff to share with us, and he's

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Speaker 1: always a fun guy talked to as well. But before

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Speaker 1: we give Hank call, my co host and I have

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Speaker 1: to go off on a brief tangent, as we do

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Speaker 1: every week, and I need to share some very sad news.

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Speaker 1: I your host Mark Kenyon have been crushed in the

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Speaker 1: Weird Hunt trail Caraman contest. Congratulations, Dan, thank you. What

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Speaker 1: was the what was the final score percentage? Well, I

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Speaker 1: looked earlier this morning, and when I last checked, you

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Speaker 1: had a vote of sent for your buck. Gordon Bombay,

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Speaker 1: he definitely passes the eye test. Yeah, that's for sure.

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Speaker 1: I'll be honest. I think that if it came down,

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Speaker 1: the score would actually be closer than what everybody thinks.

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Speaker 1: But I think they're right up there in that one

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Speaker 1: eight mark. Yeah, I agree. I think I think I

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Speaker 1: think Gordon probably takes it. He's just got a lot

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Speaker 1: of stuff going on, but but a lot of impressive

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Speaker 1: deer there that we're up for consideration. That's I think

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Speaker 1: that's the moral of the story. So that's right. Unfortunately,

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Speaker 1: neither of us killed any of them. No, but you

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Speaker 1: did get and so dude, I just I don't know

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Speaker 1: what it is. I just love checking trail cameras. Yeah,

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Speaker 1: I mean I if I wasn't a hunter, I like

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Speaker 1: my buddy. He's not a hunter. He's not going to

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Speaker 1: go out in a bow or with a gun and

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Speaker 1: shoot a deer. But he loves checking his trail camera.

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Speaker 1: He's he got a new farm, that farm with all

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Speaker 1: the big deer on it, you know, I talked about

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Speaker 1: every once in a while, and he just loves I

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Speaker 1: talked him into getting a couple of trail camera and

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Speaker 1: he just loves loves it. Yeah, it's they're addicting. It's

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Speaker 1: a lot of fun. It's it's a huge part of now,

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Speaker 1: I think yours and my just our hunting season enjoyment

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Speaker 1: in general. A big part of is just getting the pictures,

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Speaker 1: seeing who's there, sing more bucks are moving through the area.

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Speaker 1: I think it's fair said that we both just loved

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Speaker 1: dear and seeing them and looking at them and thinking

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Speaker 1: about them. So pictures definitely help with that, that's for sure.

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Speaker 1: And right now I have my one of my trail

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Speaker 1: cameras set on video modes, so it's taken like fifteen

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Speaker 1: second bursts of footage, and some of that stuff is

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Speaker 1: just really cool. You can a little bit more than

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Speaker 1: what a picture shows, like what dough is the mature dough,

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Speaker 1: and like the alpha dough of the group, Like when

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Speaker 1: she comes in and she rules the roost, just like

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Speaker 1: bucks have a ranking, so do so do does? That's

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Speaker 1: pretty cool to see. Yeah, you know, for some reason,

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Speaker 1: I just never turned my video mode on. I don't

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Speaker 1: know if it's because I'm just paranoid that something will

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Speaker 1: go wrong. Um, but I never turned on, but I

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Speaker 1: probably should, especially this time of year when I'm you know,

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Speaker 1: not so much in hunt mode. It's more so just

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Speaker 1: getting some pictures just to see who's around. It would

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Speaker 1: be fun just to see that behavior. That's right, I

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Speaker 1: agree with that, So I guess yes he has. Have

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Speaker 1: you started thinking about it? Well, I've I've contacted Rick

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Speaker 1: Flair's people a couple of times, and uh no, I

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Speaker 1: have it. I want I don't know when you when

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Speaker 1: you're planning on doing this actual podcast, but I want

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Speaker 1: to make it some badass guest like of course, of course,

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Speaker 1: some guy or gal or whoever that's just gonna be

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Speaker 1: like yes, and then you know that's that's your only criteria.

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Speaker 1: I guess that makes everybody go yes. And then you know,

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Speaker 1: maybe he's gonna maybe he'll just sit and talk the

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Speaker 1: whole time and you just sit back in awe. Maybe

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Speaker 1: he'll give some pointers, maybe he won't. Maybe he goes

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Speaker 1: off on a tangent about you know why he feels

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Speaker 1: bush Light is the best beer in the nation. I

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Speaker 1: don't know, are we are we gonna talk about deer

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Speaker 1: on this this Dan posted podcast? You know, I think

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Speaker 1: that I think that it should be a main focus,

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Speaker 1: because after all, this is a deer hunting podcast and

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Speaker 1: that's why people tune in every day for every week.

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Speaker 1: But I feel there needs to be a little hot

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Speaker 1: sauce in with this episode. I would expect nothing less.

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Speaker 1: So I have to do a lot of thinking. And

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Speaker 1: so if it's official and I did win the bet,

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Speaker 1: I feel that I want to do some proper planning

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Speaker 1: and not jump to conclusions and just be like, hey,

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Speaker 1: you you're on the you're on the show. You know.

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Speaker 1: I think that's a good idea. I think that's fair.

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Speaker 1: You won. You won fair and square, so you get

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Speaker 1: to host an episode and uh yeah, I'm thinking sometime

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Speaker 1: the next couple of months. So you just you keep

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Speaker 1: on thinking, shoot me your ideas, and we'll make it happen.

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Speaker 1: This is gonna be glorious. I cannot wait until And

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Speaker 1: I don't even know if I want to tell you

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Speaker 1: who the guest is. I just want like, well, as

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Speaker 1: we're doing our intro, as we're doing we're doing our intro,

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Speaker 1: and it's just like okay, uh and today guest is

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Speaker 1: Gordon Bombay, and I actually interview a deer on the show.

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Speaker 1: If you pull that off, that'd be that'd be probably

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Speaker 1: a first for the podcast in world. Let's say, uh, man, well,

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Speaker 1: I'm looking forward to it too. It'll be nice just

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Speaker 1: to sit back and and let Dallas fort Worth take

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Speaker 1: it away for right. You might you might your I

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Speaker 1: can imagine there might be there's a good chance that

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Speaker 1: your sponsors call you and they're like, yeah, man, we're done.

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Speaker 1: I want all the refunded money that pro rated back

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Speaker 1: to us. Well, you know, I I agreed. I agreed

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Speaker 1: that we would record a podcast episode. Would you be

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Speaker 1: the guest? I never agreed to publishing it. Okay, I

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Speaker 1: see where this is going out. I see where this

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Speaker 1: is going There's always those those uh those asterisks. Yes,

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Speaker 1: the small print. You didn't read the small print on this,

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Speaker 1: and you had to. You had. I don't blame you.

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Speaker 1: I'm not I'm not trustworthy. Oh, I'm sure it'll be fine.

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Speaker 1: I'm sure fun. It'll be good. It was a fun bet.

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Speaker 1: I'm glad we finally got it posted. Sarry. It took

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Speaker 1: so long, but made it happen. I owe you a

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Speaker 1: meme because I won the other bet. I actually I

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Speaker 1: actually started on one, made one, and then my wife

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Speaker 1: gave it the thumbs down, so I need to do

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Speaker 1: a new one down. Yeah, she didn't think it was

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Speaker 1: funny enough. So that's funny because my wife thinks a

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Speaker 1: lot of this stuff I do, uh is not funny,

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Speaker 1: but I I find it really funny. Oh that's dumb.

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Speaker 1: But then I don't know. Maybe I think maybe our

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Speaker 1: sensitive humor are just more superior than our wives. Keep

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Speaker 1: that quiet. She might listen this one. She doesn't. This

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Speaker 1: is the cooking episode, my wife might so yeah, that's right, okay, right, right, right?

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Speaker 1: Oh jeez, well we uh, I'm hungry, We're hungry. You've

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Speaker 1: got a couple of dolls in the freezer, right, and

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Speaker 1: I've got I've got three in the fraser and uh,

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Speaker 1: I've been trying to put a fourth in their struggling.

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Speaker 1: I've been out do hunting lately and had another issue

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Speaker 1: with my muzzle loader last week last weekend, just like

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Speaker 1: what happened last year, like almost the exact same thing

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Speaker 1: with misfires. So I'm about to throw this thing in

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Speaker 1: the river. But I don't know. You know, I'll tell

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Speaker 1: you what and we'll talk a lot about this when

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Speaker 1: we get hank On on the air. But I need

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Speaker 1: to step up my wild game cooking game. Yeah, I'm

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Speaker 1: not good at it. Well, I think we kind of

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Speaker 1: touched on it the first time we had Hank on,

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Speaker 1: but definitely hopefully today it's you know, Shoot, we spend

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Speaker 1: so much time planning and putting in the time to

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Speaker 1: hunt these deer. Kill these deer, get him the freezer. Uh,

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Speaker 1: it's only right that we should put as much thought

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Speaker 1: in time into making sure we we cook and eat

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Speaker 1: them as best as possible to right. So yeah, I've

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Speaker 1: been trying to do the same thing, trying to up

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Speaker 1: the game. And I'm lucky. My wife is very fortunate.

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Speaker 1: She really likes, you know, trying new things, and she's

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Speaker 1: really into venison and wild game and all that kind

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Speaker 1: of stuff. So it's been fun. That's kind of actually, Um,

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Speaker 1: it's been a cool thing for us to do together.

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Speaker 1: I've been kind of you know, she's connected on stuff

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Speaker 1: that I'm into. She goes fishing than me and stuff,

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Speaker 1: does the outdoor thing. Um, but this is an example

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Speaker 1: where I've been trying to get more into something that

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Speaker 1: she's really passionate about the food side of things, and

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Speaker 1: it's been it's been cool. So I think I think

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Speaker 1: Hank should have some great ideas for us to help

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Speaker 1: us all get a little better trying some new things.

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Speaker 1: And I think, you know, I think we both took

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Speaker 1: some things away from our first episode with hank Um

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Speaker 1: and we only talked about cooking in that one for

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Speaker 1: like twenty minutes. So today we'll get a we'll get

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Speaker 1: a full show just about the cooking and preparing and

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Speaker 1: all that. And there's there's a lot to talk about there.

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Speaker 1: So I'm pretty stoked. Should we uh, should we just

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Speaker 1: make it happen? All right? Well, we will pause briefly

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Speaker 1: from our word. Well you know where we do. Okay,

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Speaker 1: let's just start over, a start over now, a word

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Speaker 1: from our sponsor. In all seriousness, we're gonna take a

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Speaker 1: break for a word from our partners, and then we'll

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Speaker 1: give Handker call. So let's try it from there, alright, So,

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Speaker 1: as promised, we need to pause for a word from

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Speaker 1: our partners at Sick of Gear and with us today

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Speaker 1: is white Tail category leader Dennis Zuck. And I wanted

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Speaker 1: Dennis to tell us a little bit more about a

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Speaker 1: new piece of gear that SICK to launch this year

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Speaker 1: called the Shacket, and that's essentially a shirt jacket, T

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Speaker 1: shirt jacket. And I mentioned this because we're currently running

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Speaker 1: a holiday sweepstakes as we mentioned last week, in which

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Speaker 1: we're giving away one of these jackets. So, Dennis, what

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Speaker 1: is the jacket? And where did this idea come from? Yeah,

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Speaker 1: you know, and for us, it started with, you know,

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Speaker 1: putting no boundaries on ourselves and thinking about, you know,

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Speaker 1: who's our guy and what's he doing. And you know

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Speaker 1: our guy was you need his archery hunting um, and

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Speaker 1: he needed all his range emotion um. But he also

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Speaker 1: cared a lot about you know, warmth and staying in

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Speaker 1: the stand for a while, you know. So our shack

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Speaker 1: it was. You know, we've all owned a vest, right,

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Speaker 1: we've all owned a jacket. We've all owned you know,

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Speaker 1: these pieces, you know, and somewhere along the line, somebody

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Speaker 1: told you lose so much heat through your head. Well,

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Speaker 1: you know where you lose a lot also, it's underneath

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Speaker 1: your arms. And you know, we started thinking about this

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Speaker 1: idea of creating you know, keeping those foe arms open.

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Speaker 1: We're typically most of us don't get that cold in

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Speaker 1: our forearms. Um, we're trying to shoot our bow, and

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Speaker 1: but still making sure that we capture that heat that

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Speaker 1: we would be losing in a vest configuration underneath our arms.

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Speaker 1: You know, lone behold came the shack Itt. You know,

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Speaker 1: it was non conventional, It wasn't something people were used to.

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Speaker 1: But I'll tell you what it's done is it's changed

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Speaker 1: people's ideal of being warm and how much or how

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Speaker 1: little in that matter, they can wear and still be

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Speaker 1: fairly comfortable in the stand. Um. So it's a piece

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Speaker 1: we're really proud of. We think it uh, it pushes

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Speaker 1: the boundaries, and that's what we think. We try to

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Speaker 1: push the boundaries, and not for the sake of pushing boundaries, um,

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Speaker 1: for the sake of creating better product. So if you

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Speaker 1: are interested in learning more about the Sick of Gear

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Speaker 1: shack it, make sure you visit sick of gear dot com.

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Speaker 1: And also if you want to try to win the

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Speaker 1: one shack at that we're giving weight, make sure you

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Speaker 1: go to Wired to hunt dot com slash holiday to

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Speaker 1: enter our sweepstakes, which is open until Christmas Eve. And

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Speaker 1: I can say personally, I've worn the shack It on

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Speaker 1: probably ninety percent maybe of my hunt so far this year,

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Speaker 1: and it's really become one of my favorite pieces. So

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Speaker 1: it's worth checking out now. Though, it's time to get

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Speaker 1: Hank Shaw on the line. All right with us now

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Speaker 1: on the phone again is Hank Shaw. Welcome back to

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Speaker 1: the show, Hank, Thanks again for having me. Yeah, you were.

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Speaker 1: You were one of the guests that we got some

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Speaker 1: of the best feedback about. UM, So, despite my better judgment,

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Speaker 1: I decided to invite you on again, Hank. What's good

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Speaker 1: to hear? I always it's better that than people, you know,

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Speaker 1: throwing digital arrows. Yeah. No, we really enjoyed having you

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Speaker 1: having as a guest back. I think it was episode

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Speaker 1: is what is in my head? I think? And um

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Speaker 1: that time we did talk. One of the things that

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Speaker 1: stuck with me is that you made three Star Wars references,

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Speaker 1: which is the first for the wire Dunk podcast. And

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Speaker 1: I really enjoyed that. And so now with episodes seven

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Speaker 1: of Star Wars coming out this week, I gotta ask,

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Speaker 1: are you pretty excited about that? Yeah? I'm gonna see it.

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Speaker 1: I'm I'm not waiting in line for it, but you know,

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Speaker 1: I'll absolutely watch it. I've seen them all. I've been

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Speaker 1: watching it since I was six years old. Yeah, what

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Speaker 1: about you, Dan? You pumped? Um? Am I the only

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Speaker 1: nerd on this podcast? Am I the only one who

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Speaker 1: was really pumped? No? I have some nerd like nerd

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Speaker 1: tendencies too, But you know, I haven't literally been to

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Speaker 1: a this is This is gonna sound weird, but I

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Speaker 1: haven't been to a movie theater since that whole Cali

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Speaker 1: Colorado deal. Really now by because of that or just

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Speaker 1: by happenstance. Maybe it's subconscious for me. It's the cost.

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Speaker 1: I mean, it's got to be a big movie for

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Speaker 1: me to go see it, and Star Wars qualifies. Well,

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Speaker 1: I sneak my my stuff in anyway, So you sneak

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Speaker 1: a box of popcorn and underneath your jacket? Are you kidding?

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Speaker 1: He's got? He's got? That is a jerky. Hey, back

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Speaker 1: in high school when starter starter jackets used to be

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Speaker 1: the end thing, I could put a whole large pizza

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Speaker 1: under my jacket. You still wear those, Dan, don't you

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Speaker 1: come on? Mark? Duh? Yeah? Of course, I just bring

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Speaker 1: a flask of bourbon. That's the key to a good movie,

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Speaker 1: right there. I gotta have a good idea. I have

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Speaker 1: to make an admission. I am such a big nerd

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Speaker 1: that I'm going to the opening night showing at midnight.

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Speaker 1: Right Well, it is it's supposed to be the midnight showing,

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Speaker 1: but it's at seven o'clock, so it's like the old

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Speaker 1: man's midnight showing. I guess, well, all right, so you're

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Speaker 1: you do realize that I'm gonna have to force choke

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Speaker 1: you if you if you give out spoilers on the Facebook. Yeah,

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Speaker 1: I'll have to hold it in. I've I've heard good

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Speaker 1: things so far. I just saw. I don't want to

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Speaker 1: read any reviews or like spoilers or anything, but there

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Speaker 1: were like just some like tweets of people who watched

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Speaker 1: the premiere and so far good stuff. So this is

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Speaker 1: this is a hunting show. This is You're right, we

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Speaker 1: probably should should move on from this because we already

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Speaker 1: spent like ten minutes before we got Hank on the

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Speaker 1: phone talking about stupid stuff, and now here we are

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Speaker 1: with Star Wars. So, so would you use a broadhead

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Speaker 1: with her for a banther? My my guy who edits video,

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Speaker 1: who helps me edit my videos for Wired Hunt. He's

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Speaker 1: kind of a nerd to and he like throws random

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Speaker 1: Star Wars references out in his emails to me, and

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Speaker 1: my wife helps handle some of my email stuff. Um,

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Speaker 1: just to kind of filter some things, and she saw him.

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Speaker 1: He emailed me. He called me a fuzzy headed nerve

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Speaker 1: hurder and that's that's an animal in Star Wars. And

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Speaker 1: she's like, Wow, that's a deep that's a deep dive.

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Speaker 1: And I think we should stop for else we're gonna

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Speaker 1: go down the dark whole year and Star Wars stuff.

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Speaker 1: So so I think, you know, like we were talking

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Speaker 1: about a minute ago, um, you know, we're excited to

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Speaker 1: spend this whole hour, hour and a half here or

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Speaker 1: whatever it's gonna be just talking about cooking venison, which

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Speaker 1: we we've all hopefully been doing a lot now that

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Speaker 1: we're into December and a lot of us have been

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Speaker 1: hunting for a few months and should have hopefully some

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Speaker 1: venison the freezer. So I kind of wanted to dive

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Speaker 1: into all sorts of things, as you know, as far

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Speaker 1: as cooking, as far as different ways to prepare venison,

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Speaker 1: different ways, different recipe ideas, sauces, marinades, all sorts of

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Speaker 1: kind of stuff on that um. But I kind of

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Speaker 1: want to start at the beginning here and and look

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Speaker 1: at our scenario or sort of our our setting for

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Speaker 1: this type of thing, and that's the kitchen. So today

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Speaker 1: we're in the kitchen, and what I wanted to ask

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Speaker 1: you Firstank is, Let's imagine a hypothetical guy or girl, uh,

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Speaker 1: maybe a stereotypical young bachelor. Let's say he's listening to

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Speaker 1: the show who hunts, but has never really taken his

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Speaker 1: cooking game to the next level. He always just kind

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Speaker 1: of does the basis, he throws some mistakes in the grill,

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Speaker 1: he makes Hamburg the lowry season exactly exactly so for

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Speaker 1: this guy or girl who's who's not really there yet

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Speaker 1: but is intrigued and interested, I first want to know

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Speaker 1: what kind of kitchen tools or appliance is there something?

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Speaker 1: What do we need to start taking our ventis and

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Speaker 1: cooking game to the next level. From a tool standpoint, um,

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Speaker 1: you know, do we need cast iron pans, We need

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Speaker 1: some special knives or certain pots or certain anything, I

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Speaker 1: don't know what. From that standpoint, just to get a

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Speaker 1: started with the right gear. We have deer hunters, we

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Speaker 1: like talking about gear. What kind of gear do we

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Speaker 1: need to take our ventis in game to the next level.

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Speaker 1: That's the first thing I want to know about it.

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Speaker 1: You don't need much, and I'm sorry to disappoint the

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Speaker 1: gear heads but a good frying pan, either cast iron

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Speaker 1: or stainless deal. You don't really need it on stick

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Speaker 1: for rensent In fact, you don't want it because non

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Speaker 1: sticks don't do well with with very high heat or

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Speaker 1: with the cidic sauces. You're gonna want a set of

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Speaker 1: good tongs, metal tongs, not the stuff with the rubber

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Speaker 1: or silicon on the end. You want metal tongs to

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Speaker 1: flip things. You want a wooden spoon, idea elite to

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Speaker 1: one to stir with, and one that has a flat

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Speaker 1: edge so that you can scrape the bottom of pans

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Speaker 1: with the reason why you want it would and not metal,

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Speaker 1: so you don't ruin your your pants. And you want

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Speaker 1: a Dutch oven or any kind of like a lake cruise,

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Speaker 1: you know, those big heavy pots with with a lid

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Speaker 1: on them. You can do pretty much anything with those

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Speaker 1: two things. I mean, if I were to add beyond

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Speaker 1: that a very good kitchen knife. Uh, let's see, I

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Speaker 1: would say a roasting pan doesn't have to be a

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Speaker 1: big one, but a roasting pan so for for the

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Speaker 1: culinary um inept like myself to a degree, a couple

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Speaker 1: of these things. So a roasting pan is just one

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Speaker 1: of those rectangle type pans, right the sword of deep exactly.

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Speaker 1: You know, you can get the cheap foil ones in

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Speaker 1: the supermarket. You want a good you want a good one,

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Speaker 1: you know, one made of steel or enamel lined or

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Speaker 1: something like, something that you can wash and use for

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Speaker 1: years and years and years. I've used mine for fifteen years.

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Speaker 1: And then the Dutch oven I'm familiar with you like

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Speaker 1: a cast iron Dutch oven, the big really heavy, heavy

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Speaker 1: duty type deal. But you mentioned another French word umn.

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Speaker 1: Can the big pot work or does it really need

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Speaker 1: to be that thick cast iron type thing? You want

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Speaker 1: something reasonably thick lake cruise c R e U s et.

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Speaker 1: That's it's enamel coated iron and it's sort of an

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Speaker 1: indoor kitchen Dutch oven. And they last for generations. I

386
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Speaker 1: mean you can pick them up a yard sales or

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Speaker 1: thrift stores. You know it's usually because the old lady

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Speaker 1: died and the thing is still good doing well. You know, Uh,

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Speaker 1: they just don't. They just don't. They don't go bad,

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Speaker 1: and you can get them cheap or they're good Christmas

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Speaker 1: presents or whatever. But a big, hefty steel iron enamel

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Speaker 1: pot is good and you want it heavy because it

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Speaker 1: retains heat better. So you could stee something either on

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Speaker 1: the oven or on the stovetop for a long time

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Speaker 1: at very low heat and it will maintain the thinner

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Speaker 1: anything is the faster it will heat up, but the

397
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Speaker 1: problem is the faster it will cool down. And if

398
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Speaker 1: you want something that could that could hold heat, which

399
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Speaker 1: is why a great number of cultures will cook in

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Speaker 1: ceramic or in clay. Mhm. So you mentioned a good

401
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Speaker 1: cooking knife or good cutting knife or kitchen knife. Um,

402
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Speaker 1: is there any one single knife it could? Is there

403
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Speaker 1: one knife I get away with covering most of the

404
00:21:27,160 --> 00:21:28,880
Speaker 1: tasks for me? Or should I get one of those

405
00:21:28,880 --> 00:21:31,360
Speaker 1: sets that has like the seven or eight different knives

406
00:21:31,359 --> 00:21:35,119
Speaker 1: for pairing and all the other stuff. Two knives will do.

407
00:21:35,680 --> 00:21:37,960
Speaker 1: I mean we're just talking about cooking down, not not butchering,

408
00:21:38,000 --> 00:21:40,760
Speaker 1: but two knife will do. A pairing knife and a

409
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Speaker 1: chef's knife. That's all you need. And the chef's knife

410
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Speaker 1: is the is the pretty big one, right, It's the

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Speaker 1: one that you used abb people with with that. I

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Speaker 1: was thinking of my head that one. Yes, that one alright? Perfect?

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Speaker 1: So was there any other any other items on the list?

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Speaker 1: I kind of interrupted you there, Sorry, No, I'm just

415
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Speaker 1: sort of thinking on the fly. I mean, I'm just

416
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Speaker 1: sort of thinking what I use every day, you know.

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Speaker 1: I mean everything I talked about right now is going

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Speaker 1: to be what I use. But it's bonus bonus points.

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Speaker 1: A sieve, a fine mesh sieve to strain sauces, to

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Speaker 1: make them a little bit more refined, which I like

421
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Speaker 1: to be a little bit more refined. But you can

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Speaker 1: do a couple of different size pots. Sometimes you want

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Speaker 1: something to make a sauce out of. Then you know,

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Speaker 1: I use what's called a butter warmer. It's a very

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Speaker 1: small steel pot and that's good for to heat up

426
00:22:34,200 --> 00:22:36,600
Speaker 1: milk for coffee, but it's also good if you're doing

427
00:22:36,800 --> 00:22:39,040
Speaker 1: a very small side thing like a like a cranberry

428
00:22:39,080 --> 00:22:43,040
Speaker 1: sauce that you don't need a lot of um fish spatula.

429
00:22:44,560 --> 00:22:48,000
Speaker 1: You can find one Amazon and it's a special spatula.

430
00:22:48,119 --> 00:22:50,240
Speaker 1: It's very thin and the very end of it is

431
00:22:50,240 --> 00:22:53,359
Speaker 1: sort of a blade. It's not a super sharp blade,

432
00:22:53,359 --> 00:22:58,000
Speaker 1: but it's beveled and they're used to flip fish and

433
00:22:58,000 --> 00:22:59,879
Speaker 1: that's what you can use it for. But it is

434
00:23:00,040 --> 00:23:04,280
Speaker 1: the best spatula that you'll ever use. It's it becomes

435
00:23:04,320 --> 00:23:07,280
Speaker 1: part of your hand, So just that beveled edge makes

436
00:23:07,320 --> 00:23:09,119
Speaker 1: it a lot easier to get underneath things or scrape

437
00:23:09,119 --> 00:23:11,480
Speaker 1: stuff from the bottom if you need to. Yes, and

438
00:23:11,480 --> 00:23:14,439
Speaker 1: they're angled so right hand. I you know, I'm left handed,

439
00:23:14,960 --> 00:23:18,040
Speaker 1: so I had to actually special order one because you know,

440
00:23:18,240 --> 00:23:22,480
Speaker 1: people are bigoted against us left handed people. I'm protesting

441
00:23:22,520 --> 00:23:27,359
Speaker 1: later today. But yeah, but most of them coming right handed,

442
00:23:27,359 --> 00:23:32,760
Speaker 1: and they're they're really amazing tools. Interesting, what about you know,

443
00:23:32,840 --> 00:23:35,879
Speaker 1: do we is it worth? And again this is I

444
00:23:36,000 --> 00:23:37,720
Speaker 1: know this is going to come down to just how

445
00:23:37,760 --> 00:23:39,159
Speaker 1: far you want to go with it, But is it

446
00:23:39,200 --> 00:23:43,080
Speaker 1: worth for you know, someone in this type of situation,

447
00:23:43,119 --> 00:23:46,000
Speaker 1: like we're mentioning, you know, taking the next leap and

448
00:23:46,040 --> 00:23:49,600
Speaker 1: getting something like a smoker or green egg or any

449
00:23:49,640 --> 00:23:52,320
Speaker 1: these other kind of specialized type of things to to

450
00:23:52,520 --> 00:23:54,600
Speaker 1: up our game. Is that something that you know it's

451
00:23:54,640 --> 00:23:56,240
Speaker 1: worth looking at if you want to really take it

452
00:23:56,280 --> 00:23:58,520
Speaker 1: to the next level? Or is it can you can

453
00:23:58,520 --> 00:24:01,040
Speaker 1: you do some of the same things just rubbing. I

454
00:24:01,040 --> 00:24:03,760
Speaker 1: think a smoker is definitely a valuable, valuable tool, but

455
00:24:03,760 --> 00:24:07,320
Speaker 1: that's again that's sort of the next level kind of deal. Yeah,

456
00:24:07,480 --> 00:24:15,000
Speaker 1: how expensive fakes knees? I hate those? Sorry, no problem

457
00:24:15,080 --> 00:24:18,240
Speaker 1: happens to the best of us. Can you can you

458
00:24:18,280 --> 00:24:23,520
Speaker 1: get away with a smoker a reasonable price? Yes? Um.

459
00:24:23,520 --> 00:24:25,600
Speaker 1: What I started with and when I was that young

460
00:24:25,640 --> 00:24:28,240
Speaker 1: bachelor is I used my Webber grill, you know, the

461
00:24:28,280 --> 00:24:31,480
Speaker 1: big you know, the circular grill that you can just

462
00:24:31,520 --> 00:24:33,840
Speaker 1: buy it any any store. What you do to make

463
00:24:33,840 --> 00:24:36,679
Speaker 1: it a smoker is you don't put that many pieces

464
00:24:36,680 --> 00:24:38,680
Speaker 1: of charcoal on one side of it, and you put

465
00:24:38,680 --> 00:24:40,600
Speaker 1: some wood and you keep the other half of the

466
00:24:40,640 --> 00:24:45,000
Speaker 1: circle completely free of charcoal. And you can put one

467
00:24:45,040 --> 00:24:47,680
Speaker 1: of those cheap foil roasting pants that we just talked

468
00:24:47,720 --> 00:24:50,600
Speaker 1: about and put some water in it, and then you

469
00:24:50,640 --> 00:24:54,320
Speaker 1: put your meat over that so it could drip into

470
00:24:54,480 --> 00:24:57,639
Speaker 1: the water. And if you're if it's hot out and

471
00:24:57,680 --> 00:25:00,679
Speaker 1: you really need to keep the temperature cold, that you

472
00:25:00,800 --> 00:25:04,320
Speaker 1: can uh that you could put ice in it and

473
00:25:04,359 --> 00:25:06,159
Speaker 1: so you can keep it very very cold. Obviously the

474
00:25:06,160 --> 00:25:09,720
Speaker 1: icel belt, but it keeps that that chamber very very cool.

475
00:25:10,480 --> 00:25:12,600
Speaker 1: So you could, you know, you could set that up

476
00:25:13,200 --> 00:25:17,360
Speaker 1: pretty cheap, I mean less than a couple that's pretty cool,

477
00:25:17,359 --> 00:25:19,840
Speaker 1: I do. That's definitely one of the things I've been

478
00:25:19,880 --> 00:25:24,280
Speaker 1: thinking about is, you know, trying different types of smoked,

479
00:25:24,440 --> 00:25:27,080
Speaker 1: smoked meats, jerkys, things on those lines. I've been trying

480
00:25:27,080 --> 00:25:30,040
Speaker 1: to figure out the best way to do that, um

481
00:25:30,119 --> 00:25:33,159
Speaker 1: which which I want to specifically ask about that jerky.

482
00:25:33,240 --> 00:25:35,200
Speaker 1: But before I get to that, really quick, I kind

483
00:25:35,200 --> 00:25:37,439
Speaker 1: of want to close out the kitchen stocking up my

484
00:25:37,520 --> 00:25:40,640
Speaker 1: kitchen piece here. I got a quick question in regards

485
00:25:40,640 --> 00:25:45,320
Speaker 1: to can you get away with not having some of

486
00:25:45,359 --> 00:25:50,480
Speaker 1: those items and still bring the meat or the your

487
00:25:50,600 --> 00:25:53,280
Speaker 1: game to its I guess the greatest potential as far

488
00:25:53,320 --> 00:25:56,600
Speaker 1: as flavor is concerned. Well, what I don't what are

489
00:25:56,600 --> 00:26:00,200
Speaker 1: you thinking about leaving out? Well, I mean, right now,

490
00:26:00,320 --> 00:26:04,639
Speaker 1: I have very few of those items. I have a saucepan,

491
00:26:04,880 --> 00:26:08,320
Speaker 1: and I have a really a really good set of knives,

492
00:26:08,440 --> 00:26:11,840
Speaker 1: and that's just about it. You need the pot, okay,

493
00:26:13,160 --> 00:26:16,280
Speaker 1: because you know your two fundamental ways of cooking game

494
00:26:16,359 --> 00:26:19,359
Speaker 1: are hot and fast or slow and loud. And if

495
00:26:19,359 --> 00:26:21,520
Speaker 1: you don't have a good pot like that, you're really

496
00:26:21,560 --> 00:26:24,200
Speaker 1: behind the eight ball. So I mean, given what you

497
00:26:24,280 --> 00:26:25,840
Speaker 1: just told me, you know you've got a sauce panad

498
00:26:26,240 --> 00:26:28,760
Speaker 1: and you got good knives. You need the pot. And

499
00:26:28,800 --> 00:26:31,280
Speaker 1: then you know wooden spoods are three dollars, so you know,

500
00:26:31,320 --> 00:26:36,440
Speaker 1: suck it up? I want, But I mean, can I

501
00:26:36,560 --> 00:26:38,560
Speaker 1: can I get if I, let's say, for a guy

502
00:26:38,640 --> 00:26:43,000
Speaker 1: who has absolutely every one of those products that you mentioned,

503
00:26:43,640 --> 00:26:45,639
Speaker 1: as opposed to a guy who has only got like

504
00:26:46,640 --> 00:26:50,280
Speaker 1: of the products those kitchen utensils. Can can Can we

505
00:26:50,320 --> 00:26:52,359
Speaker 1: still get the same flavor and have the same end

506
00:26:52,400 --> 00:26:56,359
Speaker 1: result in our meat? Sure? It just makes it easier.

507
00:26:56,840 --> 00:26:59,920
Speaker 1: Got you? What about a crock pot? Do you ever

508
00:27:00,080 --> 00:27:01,560
Speaker 1: use a crack pot or do you just using a

509
00:27:01,640 --> 00:27:04,919
Speaker 1: Dutch oven and simulate the same type of slow cooking method?

510
00:27:06,200 --> 00:27:10,120
Speaker 1: Mostly I used the Dutch oven, but the crock pot

511
00:27:10,280 --> 00:27:13,440
Speaker 1: or any kind of slow cooker, it really comes into

512
00:27:13,480 --> 00:27:15,800
Speaker 1: its own if you have a day job. Now, mind you,

513
00:27:15,880 --> 00:27:17,960
Speaker 1: I no longer have a day job. This is what

514
00:27:18,000 --> 00:27:20,440
Speaker 1: I do for a living. So I can hang around

515
00:27:20,480 --> 00:27:22,800
Speaker 1: and watch a pot and it's not like I'm sitting

516
00:27:22,800 --> 00:27:26,199
Speaker 1: there staring at it. But you know, I can wander

517
00:27:26,240 --> 00:27:28,520
Speaker 1: in and make another cup of coffee and like, oh yeah,

518
00:27:28,520 --> 00:27:30,880
Speaker 1: it's still good. So but if you've got to make

519
00:27:30,920 --> 00:27:36,440
Speaker 1: something like a braised venison shoulder, for example, you're gonna

520
00:27:36,440 --> 00:27:38,480
Speaker 1: want to do that in the crock pot, because if

521
00:27:38,480 --> 00:27:39,840
Speaker 1: you've got to go to work all day. You just

522
00:27:39,840 --> 00:27:41,520
Speaker 1: want to keep it, you know, the kind of a

523
00:27:41,680 --> 00:27:45,440
Speaker 1: dull roar. And it's a great I mean, it's it's

524
00:27:46,160 --> 00:27:48,560
Speaker 1: do you know the origin of the crock pot idea.

525
00:27:49,040 --> 00:27:51,920
Speaker 1: It's a fascinating story. I had no idea until recently.

526
00:27:52,000 --> 00:27:57,200
Speaker 1: But apparently a an Orthodox Jewish guy, he said, huh,

527
00:27:57,560 --> 00:27:59,480
Speaker 1: how the hell am I going to eat on Sabbath?

528
00:27:59,680 --> 00:28:01,840
Speaker 1: You just because of the orthdox, they can't do anything right.

529
00:28:01,880 --> 00:28:04,119
Speaker 1: They can't cook, you know, they can't even ask the phone.

530
00:28:04,680 --> 00:28:08,960
Speaker 1: So he invented this thing for I think beans, and

531
00:28:09,600 --> 00:28:11,840
Speaker 1: so it was originally a bean pot, and that he

532
00:28:11,840 --> 00:28:14,800
Speaker 1: would make it before sundown and it would cook until

533
00:28:15,440 --> 00:28:17,400
Speaker 1: the Sabbath was over, I guess, and then they could

534
00:28:17,440 --> 00:28:20,840
Speaker 1: sit there and they'd have dinner. And one of his

535
00:28:20,920 --> 00:28:23,240
Speaker 1: boy friends is like, I know that would be great

536
00:28:23,280 --> 00:28:25,880
Speaker 1: for you know, pretty much everything. And so you know,

537
00:28:26,280 --> 00:28:29,040
Speaker 1: a revolution was born in cooking. And it's just I

538
00:28:29,119 --> 00:28:31,040
Speaker 1: used to hate on him a lot because I mean,

539
00:28:31,200 --> 00:28:33,880
Speaker 1: there's too many times. Okay, I gotta tell this one story.

540
00:28:34,000 --> 00:28:36,359
Speaker 1: This is it's not venicine related, but it's game related.

541
00:28:36,400 --> 00:28:39,400
Speaker 1: It's hilarious. I was out of events in South Dakota

542
00:28:41,120 --> 00:28:43,800
Speaker 1: and our hosts. I'm gonna leave some proper names out

543
00:28:43,800 --> 00:28:45,680
Speaker 1: of here, just to protect the innocent and the guilty

544
00:28:47,880 --> 00:28:51,080
Speaker 1: and our hosts. They were all stoked to give us

545
00:28:51,080 --> 00:28:55,920
Speaker 1: this fancy pheasant send off meal. It was like, oh yeah,

546
00:28:56,280 --> 00:28:59,040
Speaker 1: we have a pheasant tonight. Oh yeah, we're all excited.

547
00:28:59,160 --> 00:29:01,960
Speaker 1: You know, everyone's looking at me like, you know, waiting

548
00:29:02,000 --> 00:29:05,720
Speaker 1: for you know, you made a heap condemnation on everything.

549
00:29:05,760 --> 00:29:08,160
Speaker 1: I was very very polite. And then because I didn't

550
00:29:08,200 --> 00:29:11,240
Speaker 1: know what they're gonna cook, so out it comes. And

551
00:29:11,280 --> 00:29:14,360
Speaker 1: apparently what they had done is they had thrown several

552
00:29:15,360 --> 00:29:19,640
Speaker 1: whole but skinned pheasants into a croc pot and dumped

553
00:29:19,680 --> 00:29:22,880
Speaker 1: cream of mushroom soup over it and let it cook

554
00:29:23,000 --> 00:29:27,520
Speaker 1: for I don't know how many weeks. It just it

555
00:29:27,600 --> 00:29:30,840
Speaker 1: was this brown and all the bones were there too,

556
00:29:30,920 --> 00:29:34,520
Speaker 1: So it's like basically everyone's looking at each other and

557
00:29:34,640 --> 00:29:37,560
Speaker 1: we I said under my breath to the guy to

558
00:29:37,680 --> 00:29:43,960
Speaker 1: my left, it's pheasant a bockla. And it wasn't a

559
00:29:43,960 --> 00:29:46,400
Speaker 1: bad joke. It was the real deal. Huh No, it was.

560
00:29:46,520 --> 00:29:49,520
Speaker 1: It was. It was one of the top four worst

561
00:29:49,560 --> 00:29:51,239
Speaker 1: things I've ever eaten in my life. It was just

562
00:29:51,320 --> 00:29:55,760
Speaker 1: it was a that is an old standby though, right,

563
00:29:55,800 --> 00:29:57,960
Speaker 1: throw some meat in the crackpot with cream mushroom soup

564
00:29:58,000 --> 00:30:01,400
Speaker 1: and you're good for the love. A lot of people

565
00:30:01,480 --> 00:30:04,680
Speaker 1: said that not good, just you know, will you not?

566
00:30:04,760 --> 00:30:06,800
Speaker 1: Will you die from it? Probably not, but I'm not.

567
00:30:06,880 --> 00:30:11,040
Speaker 1: I can't make no guarantees. It's it's an abomination. Yeah, yeah,

568
00:30:11,040 --> 00:30:13,160
Speaker 1: it's a it's a fair point. The crack pot though,

569
00:30:13,200 --> 00:30:15,480
Speaker 1: like you said, it can come in really handy for

570
00:30:15,560 --> 00:30:20,080
Speaker 1: some things chili, slow cook soups, stews, braises, it's great

571
00:30:20,120 --> 00:30:22,840
Speaker 1: for that. Yeah. And they're not too expensive, not too

572
00:30:22,880 --> 00:30:26,360
Speaker 1: expensive at all. It's pretty pretty cheap tool again, thrift

573
00:30:26,440 --> 00:30:29,520
Speaker 1: stores and uh and a weekend yard sales. Yeah, do

574
00:30:29,600 --> 00:30:31,800
Speaker 1: you have one of those? Damn? I do have a

575
00:30:31,840 --> 00:30:35,240
Speaker 1: crack pot. And my first question to you is, so

576
00:30:35,440 --> 00:30:38,720
Speaker 1: I should not cook my venison roast in a crack

577
00:30:38,800 --> 00:30:41,960
Speaker 1: pot with like potatoes and carrots and and all that.

578
00:30:42,520 --> 00:30:44,280
Speaker 1: If you wanted to, then then that's kind of a

579
00:30:44,320 --> 00:30:46,920
Speaker 1: German pot roast style. You know, you're not going to

580
00:30:47,000 --> 00:30:48,400
Speaker 1: get a nice roast out of it. You're gonna get

581
00:30:48,520 --> 00:30:51,000
Speaker 1: kind of a pot roast e. And that's fine. I

582
00:30:51,040 --> 00:30:53,080
Speaker 1: would do it with a neck or a shank or

583
00:30:53,160 --> 00:30:56,800
Speaker 1: a shoulder rather than a hind leg roast. So my

584
00:30:57,000 --> 00:31:00,600
Speaker 1: issue is that I I typically overcome my meat in

585
00:31:00,640 --> 00:31:06,520
Speaker 1: that scenario because I I time it wrong. Is there

586
00:31:06,560 --> 00:31:09,040
Speaker 1: is there a way to not cook it all the

587
00:31:09,080 --> 00:31:11,880
Speaker 1: way and like get more of a medium in a

588
00:31:11,920 --> 00:31:13,800
Speaker 1: crock pot or is that just what it's for, cook

589
00:31:13,840 --> 00:31:16,680
Speaker 1: the crap out of it? Yeah? The latter, you know,

590
00:31:16,680 --> 00:31:19,800
Speaker 1: it's you know, it's not possible to really, I mean,

591
00:31:19,800 --> 00:31:23,400
Speaker 1: I suppose it theoretically, it could be possible, but it's

592
00:31:23,400 --> 00:31:25,920
Speaker 1: more trouble and it's worth don't don't even try it.

593
00:31:26,480 --> 00:31:28,120
Speaker 1: It's cook the crap out of it. But the key

594
00:31:28,160 --> 00:31:29,920
Speaker 1: with that crap if I'm wrong, Hank, But you know

595
00:31:30,000 --> 00:31:32,560
Speaker 1: from my experience with the crock potter slow cooker, right,

596
00:31:32,640 --> 00:31:34,400
Speaker 1: is you do cook the crap out of it, but

597
00:31:34,480 --> 00:31:36,920
Speaker 1: because you do it for so long and so slow

598
00:31:37,280 --> 00:31:39,920
Speaker 1: that it actually does become really tender and great because

599
00:31:39,920 --> 00:31:41,360
Speaker 1: you cooked it for so long and it's such a

600
00:31:41,400 --> 00:31:43,480
Speaker 1: low heat and so even though you're not you know,

601
00:31:43,520 --> 00:31:45,480
Speaker 1: there's like you said, there's hot and fast, which keeps

602
00:31:45,520 --> 00:31:47,240
Speaker 1: you know, kind of you wanted medium, rare or whatever.

603
00:31:47,520 --> 00:31:48,680
Speaker 1: But then this is the other way to cook it.

604
00:31:48,760 --> 00:31:50,440
Speaker 1: Forever for really a slow period of time, and then

605
00:31:50,440 --> 00:31:53,000
Speaker 1: you also still get really tender, juicy meat with as

606
00:31:53,040 --> 00:31:56,040
Speaker 1: long as put liquid and stuff in there. Right, Oh, precisely, precisely.

607
00:31:56,080 --> 00:32:00,960
Speaker 1: I mean, in fact, the the it's the in fact

608
00:32:00,960 --> 00:32:02,840
Speaker 1: the recipe I have on my website right now. It's

609
00:32:02,880 --> 00:32:05,800
Speaker 1: a braised venicine shoulder that has a Mexican mole with it.

610
00:32:06,400 --> 00:32:08,960
Speaker 1: And that's that's how I cooked the venisine. It's just

611
00:32:09,080 --> 00:32:12,240
Speaker 1: very very slow, and eventually it just all that connected

612
00:32:12,280 --> 00:32:18,200
Speaker 1: tissue just melts and it makes everything silky and super supertender.

613
00:32:18,240 --> 00:32:21,560
Speaker 1: It's you know, it's it'll it will change the way

614
00:32:21,600 --> 00:32:24,000
Speaker 1: that you look at these parts of the animal if

615
00:32:24,040 --> 00:32:27,440
Speaker 1: you if you start cooking this way. Yeah. We we actually,

616
00:32:27,520 --> 00:32:31,560
Speaker 1: my wife and I actually use your venison barbicoa excuse me,

617
00:32:31,640 --> 00:32:35,320
Speaker 1: vencent barbacoa recipe this Saturday with a neck roast that

618
00:32:35,360 --> 00:32:37,440
Speaker 1: we use a crock pot just to slow cook it

619
00:32:37,480 --> 00:32:40,600
Speaker 1: all day. And it turned up pretty delicious. Oh yeah,

620
00:32:40,720 --> 00:32:42,719
Speaker 1: just shred that puppy butt it on a tortillad. You're

621
00:32:42,760 --> 00:32:44,640
Speaker 1: good to go. It was money, It was great. We

622
00:32:44,640 --> 00:32:46,480
Speaker 1: we went hunting in the evening, came back and had

623
00:32:46,480 --> 00:32:52,000
Speaker 1: some tasty VENs and tacos. So so last kitchen question

624
00:32:52,040 --> 00:32:53,400
Speaker 1: that I had, at least if I can take a

625
00:32:53,440 --> 00:32:56,760
Speaker 1: step back, is we've got the tools that we need,

626
00:32:56,760 --> 00:32:59,680
Speaker 1: the key essential tools. What about key spices. What are

627
00:32:59,680 --> 00:33:03,840
Speaker 1: the man into tour a minimum spices or herbs or

628
00:33:03,880 --> 00:33:05,880
Speaker 1: something like that that I should have on hand if

629
00:33:05,920 --> 00:33:07,800
Speaker 1: I wanted to be able to tackle some of these

630
00:33:07,920 --> 00:33:15,640
Speaker 1: next level preparations. Hold on, yeah, bless you was a

631
00:33:15,640 --> 00:33:19,240
Speaker 1: good one. The minimum spices that you want are going

632
00:33:19,280 --> 00:33:22,120
Speaker 1: to be salt, pepper, and in my opinion, celery seed.

633
00:33:23,320 --> 00:33:27,040
Speaker 1: H The reason why I want celery seed is because

634
00:33:27,080 --> 00:33:32,400
Speaker 1: celery seed sprinkled on a roast or backstrap steak right

635
00:33:32,440 --> 00:33:35,720
Speaker 1: near the end makes the meat tastes more of itself.

636
00:33:36,280 --> 00:33:38,160
Speaker 1: It's a it's one of those secrets that we learned

637
00:33:38,200 --> 00:33:40,520
Speaker 1: and the I used to work at a steakhouse and

638
00:33:40,680 --> 00:33:42,960
Speaker 1: that was our kind of our secret. It was in

639
00:33:43,000 --> 00:33:45,880
Speaker 1: our mix that we would grind over the meat as

640
00:33:45,920 --> 00:33:48,880
Speaker 1: it was resting, and it's it's a there's your there,

641
00:33:48,920 --> 00:33:51,440
Speaker 1: there's your secret for the day. Is that the same

642
00:33:51,440 --> 00:33:53,600
Speaker 1: as celery salt? I think I've heard of celery salt?

643
00:33:53,680 --> 00:33:56,520
Speaker 1: Is that a thing? Celery salt is a thing. But

644
00:33:56,680 --> 00:34:03,400
Speaker 1: celery seed is different. Okay, so don't use the ladder? Yeah,

645
00:34:03,640 --> 00:34:06,200
Speaker 1: what do you settle re seed? They're tiny, tiny, tiny

646
00:34:06,240 --> 00:34:08,880
Speaker 1: little seeds that you that you can just you can

647
00:34:08,920 --> 00:34:11,080
Speaker 1: just sprinkle a few of the mod along with your

648
00:34:11,080 --> 00:34:13,640
Speaker 1: salt and pepper and you're that you'll notice the difference,

649
00:34:13,640 --> 00:34:16,239
Speaker 1: that you'll like it. I know, I know it probably

650
00:34:16,320 --> 00:34:20,240
Speaker 1: makes a difference of what type of meat or cut

651
00:34:20,239 --> 00:34:25,000
Speaker 1: you're actually cooking. But is there but you said on

652
00:34:25,040 --> 00:34:27,640
Speaker 1: that particular instance, you're sprinkling the salt and pepper and

653
00:34:27,640 --> 00:34:31,120
Speaker 1: salary seed towards the end of the of the process.

654
00:34:32,040 --> 00:34:34,320
Speaker 1: Is that what you want to do with game season

655
00:34:34,360 --> 00:34:37,360
Speaker 1: it towards the very end? Or are we seasoning it

656
00:34:37,920 --> 00:34:41,120
Speaker 1: some of some cuts at the beginning while the meat

657
00:34:41,160 --> 00:34:45,560
Speaker 1: is still raw? It all everything is different. But salt

658
00:34:45,640 --> 00:34:47,600
Speaker 1: is different from everything else too. You have to remember.

659
00:34:47,680 --> 00:34:50,840
Speaker 1: So salt is your is your basic seasoning. I salt

660
00:34:51,360 --> 00:34:55,120
Speaker 1: early and often so when the meat comes out. Very

661
00:34:55,280 --> 00:34:57,440
Speaker 1: rarely cook cold meats. I mean, there are exceptions that

662
00:34:57,480 --> 00:35:00,319
Speaker 1: we can get into, but in general I will take

663
00:35:00,360 --> 00:35:01,560
Speaker 1: a piece of meat out and let it come to

664
00:35:01,600 --> 00:35:03,760
Speaker 1: room temperature, and when it comes out of the fridge,

665
00:35:03,760 --> 00:35:07,719
Speaker 1: I salted and that does two things. That that uh

666
00:35:07,880 --> 00:35:11,200
Speaker 1: protects it from the warming temperatures. And it starts to

667
00:35:11,239 --> 00:35:14,359
Speaker 1: season the meat right off the bat, and then I

668
00:35:14,400 --> 00:35:16,799
Speaker 1: will cook it and then I will season in at

669
00:35:16,800 --> 00:35:19,719
Speaker 1: the end. You know, if it's slow cooked, like the

670
00:35:19,800 --> 00:35:23,719
Speaker 1: shoulder or the neck or something the same thing. Then

671
00:35:23,760 --> 00:35:27,040
Speaker 1: you brown it and then you make your braids or

672
00:35:27,080 --> 00:35:29,520
Speaker 1: your stew or whatever, and then you season that and

673
00:35:29,560 --> 00:35:31,400
Speaker 1: then you let it cook for however long it's going

674
00:35:31,440 --> 00:35:34,000
Speaker 1: to cook, and then you season a third time right

675
00:35:34,000 --> 00:35:40,280
Speaker 1: before you right before you serve it. But pepper and settle,

676
00:35:40,320 --> 00:35:42,520
Speaker 1: recede and any other spices that you want to use,

677
00:35:43,680 --> 00:35:48,240
Speaker 1: they're all, for the most part, pretty volatile. So for example,

678
00:35:48,680 --> 00:35:53,000
Speaker 1: just try this, make a stew and put as much

679
00:35:53,000 --> 00:35:57,359
Speaker 1: pepper as you want in at the beginning. Now make

680
00:35:57,400 --> 00:35:59,759
Speaker 1: the same stew and put as much pepper as you

681
00:35:59,760 --> 00:36:03,040
Speaker 1: want at the end. You will notice a radical difference.

682
00:36:03,680 --> 00:36:07,399
Speaker 1: Pepper is extremely volatile, which is why never buy pre

683
00:36:07,520 --> 00:36:11,279
Speaker 1: grand pepper. It's lost almost everything you want to. The

684
00:36:11,719 --> 00:36:16,080
Speaker 1: cheap easy answer for good pepper is to buy those

685
00:36:16,320 --> 00:36:18,320
Speaker 1: pepper mills that you just the the peppers already in

686
00:36:18,320 --> 00:36:20,480
Speaker 1: the mill and you just grind it as you you

687
00:36:20,520 --> 00:36:22,120
Speaker 1: know you could. You don't have to buy a pepper mill.

688
00:36:22,960 --> 00:36:25,839
Speaker 1: Do that there. You know, every tiny little market I've

689
00:36:25,880 --> 00:36:28,440
Speaker 1: ever seen has them, and just buy that and you're

690
00:36:28,920 --> 00:36:31,279
Speaker 1: you'll be shocked. Oh, this is why, this is why

691
00:36:31,280 --> 00:36:33,080
Speaker 1: there was a spice trade. This is why people went

692
00:36:33,160 --> 00:36:36,360
Speaker 1: to war over black pepper. And you know, if you

693
00:36:36,400 --> 00:36:38,759
Speaker 1: get a pre grand you're like, I don't get it.

694
00:36:40,080 --> 00:36:42,120
Speaker 1: So you're saying that the grinder, the pepper grinder is

695
00:36:42,160 --> 00:36:44,080
Speaker 1: really makes a big difference. You get a little peppercorns

696
00:36:44,080 --> 00:36:46,600
Speaker 1: in there and you grind it up yourself, a huge difference.

697
00:36:47,440 --> 00:36:50,000
Speaker 1: That's an interesting idea. That's something we don't have. It's

698
00:36:50,000 --> 00:36:54,080
Speaker 1: a huge difference. What hey, while we're on the topic

699
00:36:54,120 --> 00:36:59,920
Speaker 1: of spicing your food and flavoring it, so my wife,

700
00:37:00,640 --> 00:37:04,000
Speaker 1: you know, it gives the typical excuse, you know, this

701
00:37:04,040 --> 00:37:05,799
Speaker 1: is too gamey for me. I'm not a fan of

702
00:37:05,800 --> 00:37:09,919
Speaker 1: it because it's too gamey whatever, and then me, I

703
00:37:09,960 --> 00:37:14,640
Speaker 1: love the you know, I love the the gamey taste.

704
00:37:14,640 --> 00:37:16,000
Speaker 1: I guess you if we're going to call it that,

705
00:37:17,080 --> 00:37:19,279
Speaker 1: is there a way to meet in the middle, or

706
00:37:19,440 --> 00:37:21,399
Speaker 1: is there? Is it just one of these things where

707
00:37:21,440 --> 00:37:25,520
Speaker 1: it's either you like it or you don't. I'd be

708
00:37:25,680 --> 00:37:29,480
Speaker 1: interested to sort of interrogate your wife about this whole

709
00:37:29,520 --> 00:37:33,800
Speaker 1: gamey thing, because you know, I hear it all the time.

710
00:37:34,120 --> 00:37:36,640
Speaker 1: And I'm assuming that you know how to take care

711
00:37:36,640 --> 00:37:39,200
Speaker 1: of your your vedicine. I'm assuming that you didn't drive

712
00:37:39,200 --> 00:37:40,840
Speaker 1: around a truck for three days look at you know

713
00:37:40,920 --> 00:37:44,200
Speaker 1: a little, you know, I'm assuming you. I'm assuming you

714
00:37:44,480 --> 00:37:54,919
Speaker 1: took care of it. That's what it was, man. Yeah, okay, yes,

715
00:37:55,040 --> 00:37:57,680
Speaker 1: that's I mean, if presumably, if you know, if it's

716
00:37:57,719 --> 00:38:00,239
Speaker 1: aged well, it was treated well, and you cool down

717
00:38:00,239 --> 00:38:02,680
Speaker 1: the car. If the meat is treated well, it doesn't

718
00:38:02,680 --> 00:38:06,200
Speaker 1: taste gave me at all. You know, there's no game

719
00:38:06,239 --> 00:38:08,040
Speaker 1: me to me is a high taste. It's a kind

720
00:38:08,040 --> 00:38:11,439
Speaker 1: of an it's a funky taste. It's it's like rough

721
00:38:11,520 --> 00:38:14,680
Speaker 1: grouse have it in spades. Rough grouse are one of

722
00:38:14,760 --> 00:38:19,040
Speaker 1: the gamiest, you know, game animals. I've ever eaten wood

723
00:38:19,080 --> 00:38:23,960
Speaker 1: cocker sort of similar, but virtually nothing else has that

724
00:38:24,000 --> 00:38:26,520
Speaker 1: funk unless you age the heck out of it, and

725
00:38:27,719 --> 00:38:29,680
Speaker 1: you know most of us don't do that with venicine.

726
00:38:29,719 --> 00:38:32,439
Speaker 1: So what is she getting at. I think she's getting

727
00:38:32,480 --> 00:38:37,799
Speaker 1: at either a minerality that is in fresh venicine. It

728
00:38:37,920 --> 00:38:41,839
Speaker 1: is more coppery irony than a comparable piece of beef,

729
00:38:41,880 --> 00:38:46,480
Speaker 1: and that's largely because it's free of all fat. And

730
00:38:46,520 --> 00:38:48,359
Speaker 1: the other thing that's going on is because it's free

731
00:38:48,400 --> 00:38:52,640
Speaker 1: of all fat or most fat. What she's keying off of,

732
00:38:52,719 --> 00:38:55,640
Speaker 1: and what most people are keying off of, is the

733
00:38:55,680 --> 00:39:00,239
Speaker 1: profile flavors of corn. Because everything we eat in a

734
00:39:00,280 --> 00:39:06,680
Speaker 1: supermarket a corn. Pigs, definitely cattle, and definitely chickens are

735
00:39:06,719 --> 00:39:10,640
Speaker 1: all heavily fed on corn, and that creates a very

736
00:39:10,640 --> 00:39:15,040
Speaker 1: specific flavor profile that if you've been eating it for

737
00:39:15,440 --> 00:39:18,440
Speaker 1: your whole life, which most people have. Everything that is

738
00:39:18,480 --> 00:39:22,160
Speaker 1: not that flavor profile is the only word they have

739
00:39:22,200 --> 00:39:25,600
Speaker 1: in the vocabulary for it is gaming, and and it's not.

740
00:39:25,760 --> 00:39:29,000
Speaker 1: It's misnomer. It just tastes like venicine. It tastes like

741
00:39:29,080 --> 00:39:32,640
Speaker 1: something that's not corn, and people kind of get hung

742
00:39:32,760 --> 00:39:34,680
Speaker 1: up on it and they just have to get over it.

743
00:39:34,719 --> 00:39:39,560
Speaker 1: I mean, animals don't all taste like corn, and there's

744
00:39:39,560 --> 00:39:41,440
Speaker 1: nothing you can do about it, you know, I mean,

745
00:39:41,480 --> 00:39:44,960
Speaker 1: it's it tastes of what it is. Yeah, it seems

746
00:39:45,000 --> 00:39:48,320
Speaker 1: like gaming is just one of those labels that people

747
00:39:48,360 --> 00:39:51,319
Speaker 1: throw on anything that doesn't taste like beef. It's kind

748
00:39:51,320 --> 00:39:53,080
Speaker 1: of what I kind of see from so many people, like, oh,

749
00:39:53,120 --> 00:39:55,200
Speaker 1: it tastes gamey. They're just saying, oh, it just doesn't

750
00:39:55,239 --> 00:39:57,160
Speaker 1: taste like the red meat I usually eat. I think

751
00:39:57,280 --> 00:39:58,520
Speaker 1: is what I've hear from a lot of people, at

752
00:39:58,560 --> 00:40:03,560
Speaker 1: least precisely now. I mean, here's an example, lamb. Lamb

753
00:40:03,719 --> 00:40:06,040
Speaker 1: is gamey. And you know why lamb is gamy. It's

754
00:40:06,080 --> 00:40:10,560
Speaker 1: not fed on corn. You know, here's a weird one.

755
00:40:10,560 --> 00:40:14,560
Speaker 1: I will throw you kid goats and lamb kid goat

756
00:40:14,600 --> 00:40:16,880
Speaker 1: you would think would be way more gamy. Absolutely not

757
00:40:17,680 --> 00:40:21,120
Speaker 1: kid goats with some of the most mild sweet It's

758
00:40:21,120 --> 00:40:23,839
Speaker 1: almost like prong horn, Like if you if you've ever

759
00:40:23,880 --> 00:40:26,840
Speaker 1: had a really nicely treated prong horn antelope, it's like

760
00:40:26,920 --> 00:40:30,000
Speaker 1: kid goat. Whereas a lamb it's got a stink on it.

761
00:40:30,880 --> 00:40:34,359
Speaker 1: You know, even I mean even young lambs. I can

762
00:40:34,400 --> 00:40:36,120
Speaker 1: absolutely tell if you're a good lamb in the house.

763
00:40:37,400 --> 00:40:40,239
Speaker 1: Speaking speaking of prong horn, I've heard some people say

764
00:40:40,280 --> 00:40:42,560
Speaker 1: that prong horn is awful, and then I've also heard

765
00:40:42,600 --> 00:40:44,600
Speaker 1: of cold people say it's their favorite game. Meet in

766
00:40:44,640 --> 00:40:46,839
Speaker 1: the world. What do you think, Hank? Is it pretty good?

767
00:40:47,360 --> 00:40:49,960
Speaker 1: It's all preparation. It's you know, it can be both.

768
00:40:50,520 --> 00:40:55,239
Speaker 1: And here's the thing. Antelope. I've shot a bunch of antelope. Antelope,

769
00:40:55,320 --> 00:40:58,080
Speaker 1: you often shoot him in hot weather. Well that's a

770
00:40:58,080 --> 00:41:02,360
Speaker 1: problem because antelopes hide retain heat way better than a

771
00:41:02,440 --> 00:41:06,040
Speaker 1: deer's hide does. Second, antelope and nervous animals. I mean,

772
00:41:06,160 --> 00:41:07,719
Speaker 1: I don't know if you ever shot one, but you

773
00:41:07,760 --> 00:41:10,120
Speaker 1: shoot them, you think poorly of them, and they fall

774
00:41:10,160 --> 00:41:15,000
Speaker 1: over and die, and they're just like up and they

775
00:41:15,080 --> 00:41:16,600
Speaker 1: just watch any of the TV shows they do like

776
00:41:16,640 --> 00:41:19,359
Speaker 1: oh that one ran and learned like nine steps and died.

777
00:41:19,880 --> 00:41:21,560
Speaker 1: You know, they just die. I mean that's what they do.

778
00:41:21,920 --> 00:41:25,680
Speaker 1: And so I mean because they're very nervous animals. And

779
00:41:25,880 --> 00:41:28,759
Speaker 1: you notice like trouder nervous animals shatter nervous animals. Certain

780
00:41:28,880 --> 00:41:30,440
Speaker 1: certain fish will just die as soon as you just

781
00:41:30,440 --> 00:41:32,600
Speaker 1: take them out of water, whereas like a catfish, you

782
00:41:32,600 --> 00:41:34,360
Speaker 1: can have a conversation with it for three hours and

783
00:41:34,360 --> 00:41:35,759
Speaker 1: then put it back in the water and be like,

784
00:41:35,800 --> 00:41:38,880
Speaker 1: hey see you later, you know, and so and so

785
00:41:39,040 --> 00:41:41,520
Speaker 1: you have those things going against you. If you're an

786
00:41:41,520 --> 00:41:44,560
Speaker 1: antelope punter, what you need to do is you drop

787
00:41:44,600 --> 00:41:47,040
Speaker 1: your animal, take your hero shot. Got the animal in

788
00:41:47,080 --> 00:41:50,239
Speaker 1: the field, which is important, and then get it out

789
00:41:50,239 --> 00:41:54,480
Speaker 1: of the skin as fast as possible. Almost nobody does that.

790
00:41:55,239 --> 00:41:57,080
Speaker 1: If you do that, it is some of the sweetest,

791
00:41:57,120 --> 00:42:01,400
Speaker 1: most beautiful, light colored, fantastic beat ever. But it can

792
00:42:01,480 --> 00:42:03,680
Speaker 1: go off in a heartbeat. And I can't tell you

793
00:42:03,680 --> 00:42:06,759
Speaker 1: how many times I have seen guys riding around in

794
00:42:06,800 --> 00:42:09,880
Speaker 1: a truck because here's what other what also happens. Maybe

795
00:42:09,880 --> 00:42:13,600
Speaker 1: the three of us go an low pudding and well,

796
00:42:13,600 --> 00:42:14,960
Speaker 1: I'm in the truck, so I'm gonna make it sure

797
00:42:15,000 --> 00:42:16,759
Speaker 1: it's okay. But if it wasn't me, it was three

798
00:42:16,760 --> 00:42:20,120
Speaker 1: guys in a truck, they're typically gonna shoot three antelope

799
00:42:20,320 --> 00:42:24,680
Speaker 1: and they'll pile them in the truck, un gutted. And

800
00:42:24,800 --> 00:42:29,799
Speaker 1: it's September in Wyoming, and it's maybe eighty degrees, maybe

801
00:42:29,840 --> 00:42:33,040
Speaker 1: he's seventy degrees, and that meets going to go off

802
00:42:33,040 --> 00:42:36,120
Speaker 1: in a heartbeat. And that's why people say that prong

803
00:42:36,160 --> 00:42:40,399
Speaker 1: horn is disgusting. HM. Well, that's that's good news for Dan.

804
00:42:40,520 --> 00:42:42,960
Speaker 1: Because when Dan and I were driving home from our

805
00:42:43,000 --> 00:42:45,520
Speaker 1: outcutting trip this past year in Idaho, we drove through

806
00:42:45,520 --> 00:42:48,359
Speaker 1: Wyoming and I swear hank every thirty seconds, and I

807
00:42:48,360 --> 00:42:49,759
Speaker 1: was like, Oh, look in that field. Oh, look at

808
00:42:49,800 --> 00:42:52,120
Speaker 1: that field, it's more prong horns. Look at all those animlos. Oh,

809
00:42:52,160 --> 00:42:54,359
Speaker 1: we gotta come hunt these animals. I gotta go pronglem more. Running.

810
00:42:54,400 --> 00:42:56,799
Speaker 1: For like two hours, we drove through the Green River

811
00:42:56,880 --> 00:42:59,480
Speaker 1: Valley and that's all he could talk about. So I'm

812
00:42:59,520 --> 00:43:04,520
Speaker 1: a flat well, I handle up living flat land. Their

813
00:43:04,520 --> 00:43:08,520
Speaker 1: planes animals but there. But I'm but I'm in Iowa,

814
00:43:08,640 --> 00:43:16,920
Speaker 1: the Midwestern we have white tails and squirrels and white tails, yeah, turkeys.

815
00:43:18,080 --> 00:43:20,640
Speaker 1: So here's another I'm going off on tangents here. But

816
00:43:21,520 --> 00:43:23,960
Speaker 1: now that we're talking about pronghorn. If I'm if I'm

817
00:43:23,960 --> 00:43:26,040
Speaker 1: a tried and true deer hunter, let's say I'm Dan.

818
00:43:26,080 --> 00:43:30,120
Speaker 1: I live in Iowa and there's just white tails and squirrels. Um.

819
00:43:30,160 --> 00:43:32,440
Speaker 1: If I want to, you know, if you could just

820
00:43:32,480 --> 00:43:36,279
Speaker 1: pick one new hunt for me to go on specifically,

821
00:43:36,320 --> 00:43:38,960
Speaker 1: just because I want to get like the best wild

822
00:43:39,000 --> 00:43:41,000
Speaker 1: game different than what I'm currently eating, which is a

823
00:43:41,040 --> 00:43:43,120
Speaker 1: lot of white tail. If I could just choose one

824
00:43:43,360 --> 00:43:46,080
Speaker 1: new hunt specifically just for the food standpoint, what would

825
00:43:46,120 --> 00:43:48,279
Speaker 1: you recommend on that side of things, Big game or

826
00:43:48,320 --> 00:43:52,280
Speaker 1: small game? I'd like to hear both. Small game rough grouse.

827
00:43:53,800 --> 00:43:58,120
Speaker 1: The rough grouse hunting is not only super incredibly fun, Uh,

828
00:43:59,239 --> 00:44:02,759
Speaker 1: the flavor of that bird is I think that might

829
00:44:02,800 --> 00:44:04,520
Speaker 1: be one of my deathbed meals. Is a is a

830
00:44:04,680 --> 00:44:08,520
Speaker 1: rough grouse or a blue growls in the Western mountains,

831
00:44:09,280 --> 00:44:11,440
Speaker 1: you know, plucked and roasted and you know, with all

832
00:44:11,480 --> 00:44:16,160
Speaker 1: the trimmings, big game. You know, you could do worse

833
00:44:16,200 --> 00:44:18,719
Speaker 1: than prong horn. I mean, it's a ton of fun.

834
00:44:19,320 --> 00:44:21,160
Speaker 1: You can do it as a d I Y hunt.

835
00:44:21,520 --> 00:44:25,000
Speaker 1: There's lots of over the counter tags. You know, it's

836
00:44:25,080 --> 00:44:27,640
Speaker 1: it's a lot of fun to go out and do.

837
00:44:27,760 --> 00:44:29,920
Speaker 1: And you know you can usually get a bucket of

838
00:44:30,000 --> 00:44:32,680
Speaker 1: dough tag and come home with a couple of prong

839
00:44:32,719 --> 00:44:35,319
Speaker 1: horn on a d I Y hunt, hunt on hunt

840
00:44:35,320 --> 00:44:38,600
Speaker 1: in public land, and you know you put in four

841
00:44:38,680 --> 00:44:41,600
Speaker 1: or five days and and if you go to like

842
00:44:41,640 --> 00:44:45,520
Speaker 1: northern Wyoming, you're gonna get your aunt. Mo. Yeah, that

843
00:44:45,640 --> 00:44:47,200
Speaker 1: does look like that's something I do want to do.

844
00:44:47,320 --> 00:44:49,919
Speaker 1: It looks like fun and I'd be really interested to try.

845
00:44:50,080 --> 00:44:53,040
Speaker 1: I've never I've never eaten it before, so I have

846
00:44:53,120 --> 00:44:57,279
Speaker 1: to make it happen someday. They're not big, you know,

847
00:44:57,360 --> 00:44:59,680
Speaker 1: like you know, I mean, Dan, you live in Iowa.

848
00:44:59,719 --> 00:45:02,480
Speaker 1: So you here in the land of the giants. But

849
00:45:02,640 --> 00:45:08,000
Speaker 1: you know they're like a big antelope buck is a hundred.

850
00:45:09,560 --> 00:45:13,440
Speaker 1: That's a big one. So we're we're talking about the

851
00:45:13,520 --> 00:45:17,800
Speaker 1: average might be the size of my dog. You you

852
00:45:17,880 --> 00:45:22,640
Speaker 1: run another mastiff. But if if the big if the

853
00:45:22,680 --> 00:45:25,200
Speaker 1: big ones won twenty maybe an average is what ninety

854
00:45:25,200 --> 00:45:27,600
Speaker 1: pounds and something like that, about a hundred hundred head

855
00:45:28,120 --> 00:45:30,680
Speaker 1: and then the doors are about a hundred little less.

856
00:45:31,880 --> 00:45:37,400
Speaker 1: Well fill both tags in right, Oh yeah, yeah, for sure, Yeah, nice, Well,

857
00:45:38,280 --> 00:45:41,319
Speaker 1: I'm in you do. You do have to be good

858
00:45:41,360 --> 00:45:43,160
Speaker 1: at shooting, though, And I know a lot of you

859
00:45:43,160 --> 00:45:45,480
Speaker 1: guys in the East are like, I took this amazing shot.

860
00:45:45,520 --> 00:45:48,840
Speaker 1: It was two d five yards and you know, the

861
00:45:49,080 --> 00:45:51,480
Speaker 1: frog word is not crazy to shoot four hundred yards.

862
00:45:51,760 --> 00:45:54,279
Speaker 1: You Western guys are crazy. I can't imagine some of

863
00:45:54,320 --> 00:45:57,480
Speaker 1: these shots that guys out there take. I mean, I'm

864
00:45:57,480 --> 00:45:59,839
Speaker 1: not even a I'm probably kind of an average shot,

865
00:45:59,840 --> 00:46:04,000
Speaker 1: and I'll have routinely taken three plus yard shots. Yeah,

866
00:46:04,040 --> 00:46:06,319
Speaker 1: if if I ever do go out there for that

867
00:46:06,360 --> 00:46:09,040
Speaker 1: type of thing with a rifle hunt, I'll have some

868
00:46:09,080 --> 00:46:13,399
Speaker 1: work to do, that's for sure. So back to meat

869
00:46:13,960 --> 00:46:17,240
Speaker 1: or cooking, meat at least versus the hunting of the meat. Um,

870
00:46:17,520 --> 00:46:19,480
Speaker 1: we started getting some different cuts there because you were

871
00:46:19,480 --> 00:46:22,520
Speaker 1: talking about roasts and stuff. Um, what do you think

872
00:46:22,560 --> 00:46:25,879
Speaker 1: about just running through a bunch of the different types

873
00:46:25,920 --> 00:46:27,759
Speaker 1: of cuts that will you know, be able to get

874
00:46:27,800 --> 00:46:30,560
Speaker 1: out of our deer. And you know, I'd be interested

875
00:46:30,560 --> 00:46:33,720
Speaker 1: in hearing some of your different ideas, you know, high level. Okay,

876
00:46:33,760 --> 00:46:35,440
Speaker 1: you know with the ventis and roast you could do

877
00:46:35,719 --> 00:46:37,600
Speaker 1: X and then um, and then I might have some

878
00:46:37,680 --> 00:46:39,279
Speaker 1: questions we can go into the detail how to do

879
00:46:39,320 --> 00:46:41,080
Speaker 1: the best job with that are different cool things on

880
00:46:41,120 --> 00:46:45,120
Speaker 1: each but I guess maybe with roast, let's start their hank. Um,

881
00:46:45,320 --> 00:46:48,359
Speaker 1: what are your recommended ways of handling events and roast?

882
00:46:48,360 --> 00:46:50,400
Speaker 1: Maybe've got a neck roast or a shoulder roast or

883
00:46:50,400 --> 00:46:53,000
Speaker 1: something like that. Um. We talked a little bit about

884
00:46:53,000 --> 00:46:54,799
Speaker 1: the crackpot idea, but is there anything else that you'd

885
00:46:54,840 --> 00:46:59,560
Speaker 1: recommend that we consider? Um, any any tips on that? Well?

886
00:46:59,560 --> 00:47:01,480
Speaker 1: If you start with you know, there's a kind of

887
00:47:01,560 --> 00:47:07,279
Speaker 1: the triumvirate of of sinewy gristly stuff the shanks, the neck,

888
00:47:07,320 --> 00:47:11,480
Speaker 1: and the shoulder, so all of them have lots of

889
00:47:11,560 --> 00:47:16,880
Speaker 1: different muscles in that same group and lots of connective tissue,

890
00:47:17,120 --> 00:47:21,239
Speaker 1: and unless it's a gigantic animal, there's not a lot

891
00:47:21,560 --> 00:47:24,440
Speaker 1: you can do in terms of cutting out single muscle

892
00:47:24,960 --> 00:47:27,520
Speaker 1: steaks or roast out of them. So they're dealt with

893
00:47:27,560 --> 00:47:31,480
Speaker 1: as kind of agglomeration meats, you know. And my favorite

894
00:47:31,480 --> 00:47:33,480
Speaker 1: thing to do actually with all of them is to

895
00:47:33,480 --> 00:47:36,440
Speaker 1: cook them whole. So you know, I didn't shoot a

896
00:47:36,520 --> 00:47:38,320
Speaker 1: very big deer this year. I shot a little forky

897
00:47:38,360 --> 00:47:43,440
Speaker 1: black tail, and so the front shoulder was just barely

898
00:47:43,480 --> 00:47:46,920
Speaker 1: fit into my roaster pand and so I decided to

899
00:47:47,040 --> 00:47:50,560
Speaker 1: braise the whole shoulder. And if you get white tail

900
00:47:50,600 --> 00:47:52,439
Speaker 1: does it's the same deal, you know, or a little

901
00:47:52,480 --> 00:47:56,160
Speaker 1: button buck. A whole braised shoulder is a wonderful thing

902
00:47:56,200 --> 00:47:59,680
Speaker 1: to cook because you have all of that connective tissue

903
00:47:59,719 --> 00:48:03,440
Speaker 1: and it cooks off the bone and you get the

904
00:48:03,480 --> 00:48:06,759
Speaker 1: tenderness and the it doesn't dry out and all you

905
00:48:06,800 --> 00:48:09,320
Speaker 1: need is telling on that same thing with a neck roast,

906
00:48:09,480 --> 00:48:12,879
Speaker 1: same thing with a shank. You should never ever take

907
00:48:12,920 --> 00:48:16,000
Speaker 1: the beat off your shanks, you know, you always keep

908
00:48:16,000 --> 00:48:19,799
Speaker 1: your shanks whole, or if they're gigantic, saw them into

909
00:48:19,800 --> 00:48:24,080
Speaker 1: assabuco rounds, which is a cross cut of the shank

910
00:48:24,400 --> 00:48:26,600
Speaker 1: about three inches thick. You know you do that with

911
00:48:26,640 --> 00:48:28,600
Speaker 1: a big bruiser white tail, or with a with a

912
00:48:28,600 --> 00:48:31,360
Speaker 1: big animal like an elk or a booze. All of

913
00:48:31,400 --> 00:48:34,759
Speaker 1: those should just be cooked like croc pot or in

914
00:48:34,800 --> 00:48:38,200
Speaker 1: a Dutch shoveled until the beat falls off the bone. Yeah,

915
00:48:38,280 --> 00:48:40,520
Speaker 1: that's your general that's for your highest purpose for all

916
00:48:40,560 --> 00:48:43,080
Speaker 1: of that. So with that, let's say we've got a

917
00:48:43,120 --> 00:48:45,480
Speaker 1: shoulder like you mentioned. We can fit the whole thing

918
00:48:45,480 --> 00:48:47,680
Speaker 1: in our Dutch oven. We're gonna braise it slow cooking

919
00:48:47,760 --> 00:48:50,839
Speaker 1: like you mentioned. Um, can you walk us through specifically,

920
00:48:50,880 --> 00:48:53,799
Speaker 1: you know, how how do you think we should be

921
00:48:54,000 --> 00:48:56,440
Speaker 1: you know, seasoning it. Can you walk us through basically

922
00:48:56,480 --> 00:48:58,360
Speaker 1: how would we do that? In more detail? For for

923
00:48:58,400 --> 00:48:59,960
Speaker 1: the people like us that have no idea what we're

924
00:49:00,000 --> 00:49:03,640
Speaker 1: going there's a million ways to go about it, but

925
00:49:03,760 --> 00:49:08,520
Speaker 1: the structures typically the same, not always, but typically typically

926
00:49:09,040 --> 00:49:11,279
Speaker 1: you're gonna want to brown to meat first. And if

927
00:49:11,280 --> 00:49:12,879
Speaker 1: it's a whole piece of meat like a big neck

928
00:49:13,080 --> 00:49:15,239
Speaker 1: or shoulder or something that you can't fit in your

929
00:49:15,360 --> 00:49:18,239
Speaker 1: your sautapan, then what you do is you stick it

930
00:49:18,280 --> 00:49:21,200
Speaker 1: in your roasting pan and you crank the heat up

931
00:49:21,239 --> 00:49:24,880
Speaker 1: to like four fifty and you brown it in the oven.

932
00:49:25,560 --> 00:49:27,319
Speaker 1: That's what we do in restaurants. It's like when we've

933
00:49:27,320 --> 00:49:28,880
Speaker 1: got a lot of meat to brown for a stew,

934
00:49:29,200 --> 00:49:30,640
Speaker 1: you throw it in the oven. Dow. I'm not gonna

935
00:49:30,680 --> 00:49:32,400
Speaker 1: stand in front of a frying pan from two hours

936
00:49:32,440 --> 00:49:34,520
Speaker 1: brown and meat when you can get it done in

937
00:49:34,520 --> 00:49:38,640
Speaker 1: an hour in a hot oven. So once your meat

938
00:49:38,680 --> 00:49:40,360
Speaker 1: is browned, why do you brown it? You brown it

939
00:49:40,440 --> 00:49:44,280
Speaker 1: because that's called the myyard reaction, and it's the crust

940
00:49:44,320 --> 00:49:46,640
Speaker 1: on bread, it's the you know, it's any kind of

941
00:49:46,640 --> 00:49:50,880
Speaker 1: crispy brownness, and humans are hardwired to like crispy brownness.

942
00:49:51,080 --> 00:49:53,400
Speaker 1: If you don't, I don't know what's wrong with you.

943
00:49:53,400 --> 00:49:57,480
Speaker 1: You have some genetic genetic deficiency. But everybody likes crispy.

944
00:49:57,520 --> 00:50:01,040
Speaker 1: Everybody likes that kind of brown meat thing. And that's

945
00:50:01,080 --> 00:50:02,919
Speaker 1: how you get You get that and that carries through,

946
00:50:02,920 --> 00:50:04,759
Speaker 1: even though it's so longer going to be crispy because

947
00:50:04,760 --> 00:50:08,040
Speaker 1: you're doing it or braising it, that that flavor carries through.

948
00:50:08,080 --> 00:50:12,440
Speaker 1: So that's what your brown meats. First, obviously you've salted

949
00:50:12,480 --> 00:50:14,840
Speaker 1: it and it goes into your pan that you're going

950
00:50:14,880 --> 00:50:17,600
Speaker 1: to braise with. Now, the first thing you do is

951
00:50:17,640 --> 00:50:19,760
Speaker 1: you take that Remember that flat wooden spoon was tony

952
00:50:19,840 --> 00:50:22,880
Speaker 1: to get, So you pour some water into wherever it

953
00:50:22,960 --> 00:50:25,359
Speaker 1: is that you brown the meat, and then you use

954
00:50:25,440 --> 00:50:30,200
Speaker 1: that flat wooden spoon to scrape all of the brown

955
00:50:30,239 --> 00:50:32,839
Speaker 1: bits off the bottom of the pan or the roasting pan,

956
00:50:33,120 --> 00:50:38,040
Speaker 1: and you pour that over the meat. You typically will

957
00:50:38,080 --> 00:50:43,439
Speaker 1: then throw in some booze wine, bourbon beer, something like that,

958
00:50:44,239 --> 00:50:46,560
Speaker 1: maybe a cup of bottle, however how much you want,

959
00:50:47,920 --> 00:50:49,600
Speaker 1: and you you have to boil the hell out of

960
00:50:49,600 --> 00:50:52,360
Speaker 1: it because you don't want to cook it with the

961
00:50:52,360 --> 00:50:56,160
Speaker 1: alcohol in, and boiling burns off most of the alcohol.

962
00:50:57,239 --> 00:50:59,319
Speaker 1: Is that what the reason why you would do that

963
00:50:59,520 --> 00:51:03,480
Speaker 1: is if you're doing wine, you're adding acidity and it

964
00:51:03,480 --> 00:51:06,880
Speaker 1: helps with a more balanced set of flavors, because a

965
00:51:06,960 --> 00:51:13,279
Speaker 1: proper dish has a balance of sweet, savory, acidic, a

966
00:51:13,280 --> 00:51:15,480
Speaker 1: little bit of bitter, a little bit of salty. So

967
00:51:15,640 --> 00:51:17,840
Speaker 1: there's sort of the five taste that are on your tungue.

968
00:51:18,239 --> 00:51:21,040
Speaker 1: You want to recognize that and make your dish accordingly.

969
00:51:21,640 --> 00:51:25,680
Speaker 1: So for if I'm sorry, we're trying to achieve these

970
00:51:25,719 --> 00:51:28,719
Speaker 1: five different types of flavors. Is that something you're trying

971
00:51:28,719 --> 00:51:31,200
Speaker 1: to achieve in a single dish or in the meal,

972
00:51:31,360 --> 00:51:32,839
Speaker 1: so like it should it be just in the roast

973
00:51:32,960 --> 00:51:35,319
Speaker 1: or is that? Could that be the roast and the

974
00:51:35,320 --> 00:51:37,960
Speaker 1: potato and the veggie or something like that. It's a

975
00:51:38,000 --> 00:51:40,960
Speaker 1: good question. It's your choice, is the answer. So if

976
00:51:41,000 --> 00:51:44,160
Speaker 1: it's a one pot meal, it should be in that pot.

977
00:51:44,680 --> 00:51:45,960
Speaker 1: But it doesn't have to be in the pot the

978
00:51:45,960 --> 00:51:50,000
Speaker 1: whole time. So i'll, i will, all will be revealed.

979
00:51:52,000 --> 00:51:55,000
Speaker 1: So you you've but if you've added a city through wine,

980
00:51:55,560 --> 00:51:57,920
Speaker 1: then you don't eat any more necessarily in the dish.

981
00:51:57,960 --> 00:52:00,360
Speaker 1: But but what if you use beer. Beer isn't very acidic,

982
00:52:00,440 --> 00:52:02,600
Speaker 1: or what if you use bourbon? Bourbon is not very acidic,

983
00:52:02,920 --> 00:52:06,800
Speaker 1: That just as flavor. So then you need broth or water.

984
00:52:07,360 --> 00:52:09,560
Speaker 1: You've got some water because you've just scraped the bottom

985
00:52:09,560 --> 00:52:13,200
Speaker 1: of the roasting pan. A braise is a big piece

986
00:52:13,239 --> 00:52:16,720
Speaker 1: of meat that is not completely covered by the liquid.

987
00:52:18,120 --> 00:52:22,279
Speaker 1: A stew or a soup, and incidentally a stew are

988
00:52:22,560 --> 00:52:27,160
Speaker 1: many pieces of meat that are submerged. A soup is

989
00:52:27,200 --> 00:52:29,160
Speaker 1: really a broth that has a little bit of meat

990
00:52:29,200 --> 00:52:31,200
Speaker 1: in it. So the difference between a soup and a

991
00:52:31,239 --> 00:52:34,000
Speaker 1: stew is that and a stew the things that are

992
00:52:34,040 --> 00:52:37,000
Speaker 1: in the broth are the star, and a soup the

993
00:52:37,000 --> 00:52:41,280
Speaker 1: broth is the star. And so with all of those,

994
00:52:41,920 --> 00:52:44,200
Speaker 1: you know, in a braise, you know you're aginally going

995
00:52:44,239 --> 00:52:47,439
Speaker 1: to serve large pieces off that whatever, you know, either

996
00:52:47,480 --> 00:52:50,160
Speaker 1: a whole shank or a giant chunk of you know, neck,

997
00:52:50,920 --> 00:52:53,839
Speaker 1: or just a big old slab of that shoulder. Were

998
00:52:54,120 --> 00:52:56,320
Speaker 1: as if you made a stew, you might want to

999
00:52:56,400 --> 00:53:00,239
Speaker 1: use a hind leg because the hind leg you can

1000
00:53:00,239 --> 00:53:02,560
Speaker 1: get cleaner pieces of meat that don't have sent you

1001
00:53:02,640 --> 00:53:05,200
Speaker 1: in them, and so then when you bite into it,

1002
00:53:05,680 --> 00:53:07,960
Speaker 1: you don't have that kind of thing like you know,

1003
00:53:08,040 --> 00:53:09,480
Speaker 1: you know we've all done that, right, you know, there's

1004
00:53:09,480 --> 00:53:11,600
Speaker 1: a medicine stew and oh that's a great piece. In

1005
00:53:11,640 --> 00:53:14,600
Speaker 1: the next piece is not so great. That's usually a

1006
00:53:14,640 --> 00:53:17,480
Speaker 1: function of connective tissue which you did not cook it

1007
00:53:17,520 --> 00:53:20,520
Speaker 1: long enough for it to break down. So how long

1008
00:53:20,560 --> 00:53:22,160
Speaker 1: do you cook it? You cook until it's done. I mean,

1009
00:53:22,200 --> 00:53:25,759
Speaker 1: if it's a yearling boughton buck or something like that,

1010
00:53:25,840 --> 00:53:28,680
Speaker 1: it could it might really take ninety minutes. But if

1011
00:53:28,719 --> 00:53:32,359
Speaker 1: you've got you know, Mr big rack, or God help you,

1012
00:53:32,760 --> 00:53:35,160
Speaker 1: a bull moose or a bull elk which can live

1013
00:53:35,239 --> 00:53:39,640
Speaker 1: to nine twelve, fourteen, fifteen years old. You know you'll

1014
00:53:39,680 --> 00:53:43,800
Speaker 1: be there a while, but it'll get tender. Everything gets tender,

1015
00:53:43,880 --> 00:53:47,440
Speaker 1: just takes time. The worst I ever had the worst

1016
00:53:48,440 --> 00:53:51,920
Speaker 1: a rooster. Of all things I've cooked, I don't know

1017
00:53:51,920 --> 00:53:55,360
Speaker 1: how many different kinds of animals, and the only animal

1018
00:53:55,480 --> 00:53:57,719
Speaker 1: that almost beat me was it was like a five

1019
00:53:57,840 --> 00:54:01,359
Speaker 1: or a six year old rooster. That thing took eight

1020
00:54:01,400 --> 00:54:03,800
Speaker 1: and a half hours to get tender, like a pheasant

1021
00:54:03,880 --> 00:54:08,760
Speaker 1: rooster or no, no rooster rooster. Yeah. I have Italian neighbors,

1022
00:54:08,760 --> 00:54:11,239
Speaker 1: and they used to like randomly knock on my door

1023
00:54:11,280 --> 00:54:16,320
Speaker 1: and say, oh, eight time the chickens, Like all right, Dominic,

1024
00:54:16,360 --> 00:54:19,120
Speaker 1: I'll be over. And so that there was this one big,

1025
00:54:19,160 --> 00:54:23,160
Speaker 1: old nasty rooster and I just walked in there and

1026
00:54:23,200 --> 00:54:24,920
Speaker 1: it was like they have like their their coup is

1027
00:54:24,920 --> 00:54:28,720
Speaker 1: like thunderdome. It's like it's devastated inside by all the birds,

1028
00:54:28,880 --> 00:54:31,120
Speaker 1: you know, and it's caged up and the birds can't

1029
00:54:31,120 --> 00:54:34,000
Speaker 1: fly out, and it's like two beads or one man leaves.

1030
00:54:34,200 --> 00:54:37,960
Speaker 1: And so I finally cornered this chicken and grabbed it

1031
00:54:37,960 --> 00:54:40,160
Speaker 1: and rang it snack and and my friends were standing

1032
00:54:40,200 --> 00:54:43,120
Speaker 1: out there watching the show, were their eyes were as

1033
00:54:43,160 --> 00:54:44,840
Speaker 1: big as saucers. And I looked at it and like,

1034
00:54:45,400 --> 00:54:48,480
Speaker 1: look at that rooster that they had three inch spurs

1035
00:54:48,520 --> 00:54:56,120
Speaker 1: on it. I could have died. But anyway, we digress. Yeah. Wow,

1036
00:54:56,200 --> 00:54:59,319
Speaker 1: So you you're you're boiling off the alcohol, but then

1037
00:54:59,360 --> 00:55:02,120
Speaker 1: after that, you're you're bringing a heat way down low

1038
00:55:02,280 --> 00:55:05,440
Speaker 1: right to just a simmer exactly exactly, and then you

1039
00:55:05,520 --> 00:55:08,160
Speaker 1: just keep on rolling until you can start pulling it apart,

1040
00:55:08,200 --> 00:55:10,200
Speaker 1: probably right. That's how you can tell that it's done.

1041
00:55:11,120 --> 00:55:13,840
Speaker 1: And typically that what stays in there the longest, or

1042
00:55:13,880 --> 00:55:15,920
Speaker 1: the meat itself, because that's what you're really waiting on.

1043
00:55:16,360 --> 00:55:18,400
Speaker 1: And I usually have kind of a you know, onions

1044
00:55:18,400 --> 00:55:21,960
Speaker 1: and garlic and oil. Yeah, I cook somebody's and garlic

1045
00:55:22,040 --> 00:55:24,200
Speaker 1: in there as well, and have that cooking the whole time.

1046
00:55:25,040 --> 00:55:28,240
Speaker 1: And you add stuff to a braise or a stew

1047
00:55:28,400 --> 00:55:32,480
Speaker 1: in the order that it's gonna work. Right, So you're

1048
00:55:32,560 --> 00:55:34,959
Speaker 1: you assume your venicine is gonna take two hours, maybe

1049
00:55:34,960 --> 00:55:37,799
Speaker 1: two and a half bb three. So you don't want

1050
00:55:37,800 --> 00:55:39,920
Speaker 1: to put potatoes and carrots and things in there three

1051
00:55:39,920 --> 00:55:42,759
Speaker 1: hours in because they're going to disintegrate unless that's what

1052
00:55:42,800 --> 00:55:45,320
Speaker 1: you want, which is sort of the that's the theory

1053
00:55:45,360 --> 00:55:48,280
Speaker 1: behind a Kentucky burgoo is you know, you cook everything

1054
00:55:48,280 --> 00:55:50,680
Speaker 1: together and it just gets completely hammered and it tastes great.

1055
00:55:50,719 --> 00:55:55,560
Speaker 1: But it's just it's just a different way to do things. Um. Typically, though,

1056
00:55:55,560 --> 00:55:58,279
Speaker 1: you'll wait for the last ninety minutes and then you'll

1057
00:55:58,280 --> 00:56:01,919
Speaker 1: throw in like your root vegetable, and then you'll throw

1058
00:56:01,960 --> 00:56:03,560
Speaker 1: in stuff that's a little bit more tender, and then

1059
00:56:03,560 --> 00:56:05,560
Speaker 1: finally you're throwing in at the very end, like I

1060
00:56:05,600 --> 00:56:07,520
Speaker 1: don't even cook it. I just let the heat of

1061
00:56:07,560 --> 00:56:12,200
Speaker 1: the stew finish it. Things like parsley or time or

1062
00:56:12,239 --> 00:56:14,520
Speaker 1: herbs like that where that are very soft and very

1063
00:56:14,719 --> 00:56:18,080
Speaker 1: you know, they can go easily turn arby green, Like

1064
00:56:18,120 --> 00:56:20,239
Speaker 1: if I wanted to put like kale or turn up

1065
00:56:20,280 --> 00:56:22,680
Speaker 1: greens or something, I put those in maybe ten minutes

1066
00:56:22,880 --> 00:56:28,160
Speaker 1: before observing. Interesting, that sounds pretty good. I'm liking. Uh,

1067
00:56:28,520 --> 00:56:31,800
Speaker 1: I'm liking the idea here because that's just probably is

1068
00:56:31,840 --> 00:56:33,319
Speaker 1: hitting me because I'm really hungry, yight now and it's

1069
00:56:33,320 --> 00:56:35,640
Speaker 1: about dinner time and I haven't even yet. Yeah, I mean, like,

1070
00:56:35,680 --> 00:56:37,359
Speaker 1: so let's say if you crock pot it, I'll say

1071
00:56:37,400 --> 00:56:39,919
Speaker 1: you going to work. You throw you know, you've you're

1072
00:56:40,040 --> 00:56:43,960
Speaker 1: you're throwing everything in the audience, the meat, the booze,

1073
00:56:43,960 --> 00:56:47,200
Speaker 1: the broth, and it's you've you've browned everything you cooked

1074
00:56:47,200 --> 00:56:49,600
Speaker 1: off and then it's it goes to the crock pot.

1075
00:56:49,640 --> 00:56:51,640
Speaker 1: That you go to work, so you probably have a

1076
00:56:51,680 --> 00:56:54,000
Speaker 1: good thirty forty minutes of work to do before you

1077
00:56:54,000 --> 00:56:56,520
Speaker 1: get it to the crock pot. And then yeah, probably

1078
00:56:56,560 --> 00:56:59,120
Speaker 1: forty minutes, and then you get it. You come home,

1079
00:56:59,680 --> 00:57:01,920
Speaker 1: and then the second you come home, you throw in

1080
00:57:02,000 --> 00:57:04,560
Speaker 1: your root vegetables. Then you pop upen a beer. You

1081
00:57:04,640 --> 00:57:07,480
Speaker 1: talked to you know, talk to your wife, pet the

1082
00:57:07,560 --> 00:57:11,239
Speaker 1: kids or play with the pats or the opposite. I

1083
00:57:11,280 --> 00:57:12,680
Speaker 1: don't know what you guys do have kids. I don't

1084
00:57:12,680 --> 00:57:16,680
Speaker 1: know kids. So and then uh, and then by the

1085
00:57:16,680 --> 00:57:18,240
Speaker 1: time that you know you're done with that, then your

1086
00:57:18,280 --> 00:57:21,200
Speaker 1: root vegetables are done, and just throwing your your green

1087
00:57:21,240 --> 00:57:24,560
Speaker 1: things and then wait ten minutes, you're good to go. Nice.

1088
00:57:24,720 --> 00:57:29,200
Speaker 1: Sounds simple enough. It has endless variations too. Is there

1089
00:57:29,280 --> 00:57:32,400
Speaker 1: is there any other completely different way to think about

1090
00:57:32,400 --> 00:57:35,400
Speaker 1: doing a roast other than that basic slow cook in

1091
00:57:35,400 --> 00:57:38,360
Speaker 1: a crock pot or or a Dutch oven or something. Yes,

1092
00:57:38,480 --> 00:57:43,280
Speaker 1: hind leg roasts. Um, I only cut single muscle hind

1093
00:57:43,400 --> 00:57:47,080
Speaker 1: leg roasts. So what I do is I take a

1094
00:57:47,160 --> 00:57:50,640
Speaker 1: hind leg apart like a book. It's called seam butchery,

1095
00:57:50,680 --> 00:57:52,200
Speaker 1: and we talked a little bit about it last time,

1096
00:57:52,600 --> 00:57:57,160
Speaker 1: and it's it's all about respecting the individual muscles of

1097
00:57:57,200 --> 00:58:01,440
Speaker 1: the hind leg and working with them as individual muscles.

1098
00:58:01,480 --> 00:58:04,520
Speaker 1: And if you do that, you don't have to deal with,

1099
00:58:04,960 --> 00:58:09,040
Speaker 1: you know, the infamous like stake or the or the

1100
00:58:09,080 --> 00:58:11,000
Speaker 1: fact that you have connective tissue running right through the

1101
00:58:11,040 --> 00:58:14,080
Speaker 1: center of your roast, which is utterly changes the game.

1102
00:58:14,720 --> 00:58:17,000
Speaker 1: If you don't have that, then you can cook a

1103
00:58:17,240 --> 00:58:20,680
Speaker 1: roast more or less like a steak. So here's what

1104
00:58:20,720 --> 00:58:24,680
Speaker 1: I do with let's just say the rump roast, which

1105
00:58:24,720 --> 00:58:27,760
Speaker 1: is that big rectangular one that you'll get. It's one

1106
00:58:27,760 --> 00:58:30,240
Speaker 1: piece of muscle. All you have to do is you

1107
00:58:30,520 --> 00:58:33,400
Speaker 1: is you bring it to room temperature. And the reason

1108
00:58:33,480 --> 00:58:36,360
Speaker 1: I do that is because if you don't do that,

1109
00:58:37,120 --> 00:58:39,160
Speaker 1: the outside of that meat is going to be much

1110
00:58:39,400 --> 00:58:41,760
Speaker 1: more cooked than the center and you get what's called

1111
00:58:41,760 --> 00:58:45,280
Speaker 1: black and blue and some people like it, but I don't,

1112
00:58:46,120 --> 00:58:48,960
Speaker 1: So you salt the meat. Actually, here's what I do,

1113
00:58:49,000 --> 00:58:52,200
Speaker 1: all right, I got the roast, and I take the

1114
00:58:52,240 --> 00:58:54,400
Speaker 1: roast out of the fridge. I coat it with some oil,

1115
00:58:56,080 --> 00:58:58,360
Speaker 1: and then I salted, and then I let it sit

1116
00:58:58,400 --> 00:59:02,080
Speaker 1: there for half an hour. I turned or I'll turn

1117
00:59:02,120 --> 00:59:04,240
Speaker 1: the oven on and then just pop it right in

1118
00:59:04,280 --> 00:59:07,440
Speaker 1: the oven, cold oven. And then by the time it

1119
00:59:07,480 --> 00:59:09,720
Speaker 1: gets to be three degrees, which is when I said

1120
00:59:09,720 --> 00:59:13,200
Speaker 1: it at, you're good to go. Just all that's all

1121
00:59:13,240 --> 00:59:15,280
Speaker 1: you do. You're just sitting and there. If you really

1122
00:59:15,320 --> 00:59:19,640
Speaker 1: are concerned about excess browning, you can set the rost.

1123
00:59:20,520 --> 00:59:23,880
Speaker 1: You can set the roast up on celery sticks to

1124
00:59:23,960 --> 00:59:25,560
Speaker 1: keep it up off the bottom of the roasting pan.

1125
00:59:26,120 --> 00:59:28,360
Speaker 1: Gets a little better air circulation that way. I do

1126
00:59:28,440 --> 00:59:31,760
Speaker 1: this with birds. And then you cook it at three

1127
00:59:32,160 --> 00:59:35,200
Speaker 1: degrees until the interior of that roast. Oh, here's another

1128
00:59:35,200 --> 00:59:38,800
Speaker 1: piece of equipment. We forgot about a thermometer. You need

1129
00:59:38,800 --> 00:59:43,960
Speaker 1: to meet thermometer. Yeah, and you wait until that thermometer

1130
00:59:44,040 --> 00:59:47,920
Speaker 1: hits about a hundred. Then you take the roast completely

1131
00:59:47,960 --> 00:59:50,640
Speaker 1: out of the oven. And now you jack the oven

1132
00:59:50,760 --> 00:59:54,800
Speaker 1: up to and it's gonna take a couple of minutes.

1133
00:59:54,800 --> 00:59:56,880
Speaker 1: It will probably take fifteen minutes or so for your

1134
00:59:56,920 --> 01:00:00,680
Speaker 1: oven to go the extra hundred and fifty degrees. What

1135
01:00:00,880 --> 01:00:03,480
Speaker 1: it does, you put the meat back in the oven

1136
01:00:03,600 --> 01:00:07,280
Speaker 1: and brown it that way, and then when then when

1137
01:00:07,320 --> 01:00:09,680
Speaker 1: it's brown, which should take ten minutes fifteen minutes at

1138
01:00:09,680 --> 01:00:12,680
Speaker 1: that temperature, then you let it rest for a solid

1139
01:00:12,720 --> 01:00:17,000
Speaker 1: ten to fifteen minutes. And when you do that, here's

1140
01:00:17,000 --> 01:00:19,640
Speaker 1: a trick. You take the internal temperature right as you're

1141
01:00:19,680 --> 01:00:23,360
Speaker 1: resting it. It's gonna climb about ten degrees. It'll climb

1142
01:00:23,440 --> 01:00:25,880
Speaker 1: fifteen degrees if it's a giant rose, but typically a

1143
01:00:25,960 --> 01:00:29,240
Speaker 1: roast is gonna be five to ten degrees rise. If

1144
01:00:29,280 --> 01:00:32,280
Speaker 1: you're low, let's say it's a hundred and twenty and

1145
01:00:32,320 --> 01:00:33,880
Speaker 1: you want it to be a hundred and thirty five,

1146
01:00:33,960 --> 01:00:38,200
Speaker 1: which is a good medium rare tent it it will

1147
01:00:38,240 --> 01:00:42,640
Speaker 1: gain more temperature because you're holding in the heat. Do

1148
01:00:42,720 --> 01:00:46,080
Speaker 1: you guys know about this how carry overheat works? M

1149
01:00:46,360 --> 01:00:49,760
Speaker 1: I wouldn't say so, at least I don't. Okay, So

1150
01:00:49,840 --> 01:00:52,320
Speaker 1: here's why you cook low first and then hot second.

1151
01:00:53,360 --> 01:00:57,480
Speaker 1: If you put hot first to brown and then finish

1152
01:00:57,520 --> 01:00:59,840
Speaker 1: it up in the oven, it works. But the problem

1153
01:00:59,880 --> 01:01:03,120
Speaker 1: you have is you have a shipload of carryover heat

1154
01:01:03,560 --> 01:01:06,200
Speaker 1: on the outside of the meat and the interior does

1155
01:01:06,240 --> 01:01:09,120
Speaker 1: not have that. So the way carry over works is

1156
01:01:09,120 --> 01:01:12,640
Speaker 1: that it's it is the exterior that meat could be

1157
01:01:13,800 --> 01:01:18,320
Speaker 1: four hundred degrees, but the interior is a d and

1158
01:01:18,480 --> 01:01:22,160
Speaker 1: carry over as in that resting process is a redistribution

1159
01:01:22,240 --> 01:01:27,240
Speaker 1: of meat within the roast, or redistribution of heat within

1160
01:01:27,320 --> 01:01:31,400
Speaker 1: the roast. So what you get is that four hundred

1161
01:01:31,440 --> 01:01:33,480
Speaker 1: on the outside equalizes with a hundred and ten or

1162
01:01:33,560 --> 01:01:35,920
Speaker 1: hundred fifteen in the center, and you finally end up

1163
01:01:35,960 --> 01:01:38,520
Speaker 1: with a hundred thirty fred fort in the center instead

1164
01:01:38,520 --> 01:01:43,120
Speaker 1: of and the outside is much cooler as well. That's

1165
01:01:43,160 --> 01:01:46,800
Speaker 1: why hot things have more carry over heat. Big things

1166
01:01:46,840 --> 01:01:50,400
Speaker 1: have more carry over heat. Lean meat has more carry

1167
01:01:50,400 --> 01:01:53,080
Speaker 1: over heat. Went that that that's you're talking venicine in

1168
01:01:53,120 --> 01:01:57,040
Speaker 1: that case, because fat is an insulator and beef has

1169
01:01:57,200 --> 01:02:00,080
Speaker 1: quite a bit of it, but venicine doesn't. So it

1170
01:02:00,120 --> 01:02:02,000
Speaker 1: will tend to have at least a degree or two

1171
01:02:02,000 --> 01:02:05,560
Speaker 1: degrees more carrier heat than are comparably sized roasted beef.

1172
01:02:06,520 --> 01:02:08,680
Speaker 1: So there's it's, it's there's science in here. You know,

1173
01:02:08,800 --> 01:02:13,640
Speaker 1: it's tricky to some extent, but um, your general rule

1174
01:02:13,720 --> 01:02:17,760
Speaker 1: is hot second, because that you get more precision that way,

1175
01:02:17,800 --> 01:02:20,000
Speaker 1: and then God help you if you don't rest your

1176
01:02:20,080 --> 01:02:24,640
Speaker 1: your roath, because otherwise all of the molecules are bouncing

1177
01:02:24,680 --> 01:02:27,840
Speaker 1: around in that in that roast the second you take

1178
01:02:27,880 --> 01:02:29,200
Speaker 1: it out of the oven, and if you cut it

1179
01:02:29,320 --> 01:02:32,320
Speaker 1: at that moment, you basically have a niagara falls of juices.

1180
01:02:33,680 --> 01:02:36,280
Speaker 1: So when you said to tent it afterwards to even

1181
01:02:36,280 --> 01:02:39,560
Speaker 1: out that heat, that was after you take it out,

1182
01:02:39,800 --> 01:02:41,920
Speaker 1: tend to and you rest it with the tent right

1183
01:02:41,960 --> 01:02:45,160
Speaker 1: with aluminum foil. Yes, if it's a little low, if

1184
01:02:45,200 --> 01:02:47,680
Speaker 1: it's not a little low, if you're like, you're exactly

1185
01:02:47,720 --> 01:02:50,080
Speaker 1: ten degrees blow where you want it to be, don't

1186
01:02:50,120 --> 01:02:53,760
Speaker 1: tend it and just let us sit ten minutes, right,

1187
01:02:53,880 --> 01:02:57,040
Speaker 1: Just let it sit ten minutes, all right? Man, I

1188
01:02:57,400 --> 01:02:59,760
Speaker 1: always struggle with the rest. I know that you're supposed

1189
01:02:59,800 --> 01:03:01,360
Speaker 1: to do it, so I've been doing it more and more,

1190
01:03:01,720 --> 01:03:04,360
Speaker 1: but it always just seems counterintuitive to magic. It's gonna

1191
01:03:04,360 --> 01:03:06,240
Speaker 1: be cold, but I know, I know, I just need

1192
01:03:06,280 --> 01:03:08,840
Speaker 1: to resist and let it rest. So I'm trying, and Hank,

1193
01:03:08,880 --> 01:03:11,640
Speaker 1: I'm trying. Here. Here's what you should do. Would you

1194
01:03:11,680 --> 01:03:14,760
Speaker 1: take the meat out of the oven, then start making

1195
01:03:14,800 --> 01:03:17,720
Speaker 1: your pant sauce. It will force you to rest ten minutes.

1196
01:03:19,360 --> 01:03:25,840
Speaker 1: That's a good idea. Speaking of sauces um, and you

1197
01:03:25,880 --> 01:03:30,120
Speaker 1: know tangents were all about tangents. Here what a conversation is, Yeah,

1198
01:03:30,120 --> 01:03:32,440
Speaker 1: it sauces. What about what are some of your recommended

1199
01:03:33,040 --> 01:03:36,800
Speaker 1: sauces for for this type of thing, for for roasts

1200
01:03:36,840 --> 01:03:40,920
Speaker 1: and stuff like that. Well, you can't go wrong with gravy. Um,

1201
01:03:41,120 --> 01:03:43,360
Speaker 1: you guys know how to make a good gravy. I

1202
01:03:43,400 --> 01:03:45,720
Speaker 1: actually do know how to make a gravy. I don't

1203
01:03:45,760 --> 01:03:48,120
Speaker 1: know if it's a good gravy, but it's a gravy.

1204
01:03:48,400 --> 01:03:51,120
Speaker 1: Is it a flower a flower and butter gravy or

1205
01:03:51,160 --> 01:03:54,320
Speaker 1: is it a basic Okay, we throw some flour and

1206
01:03:54,480 --> 01:03:58,640
Speaker 1: make a sort of rue. Right, milk you could do

1207
01:03:58,680 --> 01:04:01,520
Speaker 1: a bill gravy. Uh. I'm not a huge fan of

1208
01:04:01,520 --> 01:04:05,240
Speaker 1: milk gravy, but that's just the person personal preference. Let's

1209
01:04:05,240 --> 01:04:07,240
Speaker 1: just let's take it a different way. Let's do a

1210
01:04:07,360 --> 01:04:10,600
Speaker 1: very typical pan sauce, something that I do on a

1211
01:04:10,640 --> 01:04:14,360
Speaker 1: weekly basis, either with venison, backstrap, I can do it

1212
01:04:14,400 --> 01:04:18,040
Speaker 1: with a roast, and I do it a lot with ducks. So, okay,

1213
01:04:18,080 --> 01:04:20,680
Speaker 1: you're done cooking at the meats resting. You've got all

1214
01:04:20,720 --> 01:04:23,200
Speaker 1: this fat in the pan, or if you don't, you

1215
01:04:23,280 --> 01:04:26,400
Speaker 1: had enough to have two tablespoons. You mince up a

1216
01:04:26,480 --> 01:04:29,680
Speaker 1: shallotte or a white onion, and I mean mince, I

1217
01:04:29,720 --> 01:04:32,040
Speaker 1: cut it small, and then you cook it in that fat.

1218
01:04:34,120 --> 01:04:37,959
Speaker 1: Then when it's mostly cooked, you're gonna want to take

1219
01:04:38,000 --> 01:04:40,760
Speaker 1: maybe a clove or two clothes in midst garlic and

1220
01:04:40,840 --> 01:04:44,120
Speaker 1: have that cook it for one minute, then pour in

1221
01:04:44,880 --> 01:04:48,600
Speaker 1: I like either port wine or red wine. You could

1222
01:04:48,640 --> 01:04:52,880
Speaker 1: go bourbon, you could go a multi dark beer, something

1223
01:04:52,920 --> 01:04:56,360
Speaker 1: with some character in it, and then cook that off,

1224
01:04:56,400 --> 01:04:59,640
Speaker 1: you know, boil it until it's almost sticky. And when

1225
01:04:59,680 --> 01:05:03,000
Speaker 1: one way to tell that is the entire surface of

1226
01:05:03,040 --> 01:05:05,520
Speaker 1: the pan will be bubbles, there will be no part

1227
01:05:05,560 --> 01:05:08,600
Speaker 1: of the pan that that is appearing to be still,

1228
01:05:10,080 --> 01:05:15,680
Speaker 1: then you're not stirring it. Then you throw in I

1229
01:05:15,840 --> 01:05:19,360
Speaker 1: like to cook down stock. I make my own medicine stock,

1230
01:05:19,360 --> 01:05:22,640
Speaker 1: and I'll cook it down until it's concentrated, and I'll

1231
01:05:22,640 --> 01:05:25,680
Speaker 1: throw a cup of that in and I'll boil that.

1232
01:05:26,640 --> 01:05:29,320
Speaker 1: And while it's boiling, I'll usually throw in a table

1233
01:05:29,400 --> 01:05:34,720
Speaker 1: spoon or two table spoons of either wild berry syrup

1234
01:05:34,840 --> 01:05:38,720
Speaker 1: or a wild berry jelly. Don't do jam, uh, And

1235
01:05:38,800 --> 01:05:42,200
Speaker 1: why would you do that? Because sweetness and berries go

1236
01:05:42,360 --> 01:05:46,480
Speaker 1: really really well with benicone and it, as it happens,

1237
01:05:46,520 --> 01:05:50,720
Speaker 1: pretty much every berry that we forage for deer also eat.

1238
01:05:51,520 --> 01:05:53,840
Speaker 1: And it's a it's kind of a truism that if

1239
01:05:54,320 --> 01:05:56,240
Speaker 1: if the animal eats it, you can eat it with

1240
01:05:56,280 --> 01:06:00,200
Speaker 1: the animal. So you've got a little sweetness, you've got

1241
01:06:00,240 --> 01:06:01,680
Speaker 1: a little booze, you got a little bit of stock

1242
01:06:01,760 --> 01:06:04,000
Speaker 1: to add some savory. You've got the audience and the

1243
01:06:04,000 --> 01:06:05,479
Speaker 1: garlic in there, you've got a little bit of fat.

1244
01:06:06,080 --> 01:06:10,040
Speaker 1: You boil that until you could remember your your wooden

1245
01:06:10,040 --> 01:06:12,080
Speaker 1: spoon with a flat edge on it, you could use

1246
01:06:12,080 --> 01:06:14,800
Speaker 1: it one more time. You're gonna scrape that across the

1247
01:06:14,800 --> 01:06:17,600
Speaker 1: middle of the boiling stuff, and if it leaves a

1248
01:06:17,680 --> 01:06:22,760
Speaker 1: trail that takes a second or so to to you know, disappear.

1249
01:06:23,240 --> 01:06:26,680
Speaker 1: You're ready and you can serve it like that. But

1250
01:06:26,720 --> 01:06:29,480
Speaker 1: what I do is I'll turn the heat off and

1251
01:06:29,560 --> 01:06:32,480
Speaker 1: I'll put maybe a tablespoon of butter in there and

1252
01:06:32,640 --> 01:06:40,360
Speaker 1: swirl it around. Sorry about that. Sorry, I think I

1253
01:06:40,360 --> 01:06:42,920
Speaker 1: think maybe I've tried that sauce before, maybe one of

1254
01:06:42,960 --> 01:06:45,440
Speaker 1: your other recipes online. I think maybe that was included

1255
01:06:45,440 --> 01:06:48,160
Speaker 1: because that sounds really familiar. Yeah, it's a it's a

1256
01:06:48,200 --> 01:06:51,880
Speaker 1: standard structure that I use all the time. I accidentally

1257
01:06:51,960 --> 01:06:55,880
Speaker 1: made a good gravy once, and it was your standard

1258
01:06:55,880 --> 01:06:59,480
Speaker 1: flour gravy, but then I, uh, I added like a

1259
01:06:59,480 --> 01:07:04,760
Speaker 1: couple uh spoonfuls of apricot jelly, and it worked. It

1260
01:07:04,840 --> 01:07:07,520
Speaker 1: tasted really good, and I've never been able to replicate

1261
01:07:07,560 --> 01:07:11,160
Speaker 1: it again in a gravy. In a gravy, yeah, yeah,

1262
01:07:11,200 --> 01:07:15,360
Speaker 1: that'll work. Basically making you're making kind of yeah, you're

1263
01:07:15,360 --> 01:07:19,200
Speaker 1: making a kind of a rude based sauce spaniol if

1264
01:07:19,200 --> 01:07:25,200
Speaker 1: you wanted to get That's what I was going for. Wow,

1265
01:07:25,440 --> 01:07:27,680
Speaker 1: a little bit of tomato paste is another good idea too.

1266
01:07:28,880 --> 01:07:31,600
Speaker 1: You mentioned uh sorry, go ahead, Yeah, I mean you

1267
01:07:31,640 --> 01:07:34,200
Speaker 1: make that regular gravy, the regular brown gravy, the rue

1268
01:07:34,200 --> 01:07:37,720
Speaker 1: and the stock and everything, throw one spoonful of tomato

1269
01:07:37,760 --> 01:07:41,040
Speaker 1: paste and it'll it'll be surprised how good that is.

1270
01:07:42,320 --> 01:07:44,880
Speaker 1: You mentioned stock there, You make your own venice and stock.

1271
01:07:45,360 --> 01:07:47,640
Speaker 1: How do you do that? And and and is it

1272
01:07:47,680 --> 01:07:51,600
Speaker 1: that much better than anything else? You know? I do

1273
01:07:51,680 --> 01:07:54,520
Speaker 1: it because I don't live in white tail countries, so

1274
01:07:54,840 --> 01:07:57,360
Speaker 1: they're I'm lucky if I get too dear a year,

1275
01:07:58,120 --> 01:08:00,000
Speaker 1: and I want to get the most out of every

1276
01:08:00,000 --> 01:08:03,040
Speaker 1: animal that I bring home, So and I butcher all

1277
01:08:03,080 --> 01:08:05,120
Speaker 1: my own animals myself, so I have all the bones.

1278
01:08:06,000 --> 01:08:09,200
Speaker 1: You need bones, and you need a little bit of

1279
01:08:09,240 --> 01:08:13,920
Speaker 1: meat to make a good stock. So what I do

1280
01:08:14,040 --> 01:08:15,960
Speaker 1: is I will take leg bones, you know, And this

1281
01:08:16,000 --> 01:08:17,800
Speaker 1: is I gotta. I can ask this question a lot

1282
01:08:18,439 --> 01:08:21,040
Speaker 1: from white tail hunters, because oh what if I live

1283
01:08:21,040 --> 01:08:23,800
Speaker 1: in an area that has chronic wasting disease. Well, in

1284
01:08:23,840 --> 01:08:28,599
Speaker 1: that case, if you have not tested your if you've

1285
01:08:28,600 --> 01:08:31,320
Speaker 1: not tested your your dear, then I would only use

1286
01:08:31,320 --> 01:08:34,160
Speaker 1: the leg bones because if your deer happens to have

1287
01:08:34,240 --> 01:08:37,360
Speaker 1: that rogue protein in it, chances are it's going to

1288
01:08:37,439 --> 01:08:41,040
Speaker 1: be either in the spinal column or in the heads.

1289
01:08:41,240 --> 01:08:43,280
Speaker 1: So I wouldn't use anything from the pelvis to the head.

1290
01:08:44,200 --> 01:08:47,960
Speaker 1: And you roast those bones. And I also add to

1291
01:08:48,000 --> 01:08:51,479
Speaker 1: make it a better stock, maybe I you know, bits

1292
01:08:51,520 --> 01:08:55,040
Speaker 1: of ribs, maybe the beat between the ribs, all that

1293
01:08:55,160 --> 01:08:57,519
Speaker 1: weird sent you that you trim off. All of that

1294
01:08:57,560 --> 01:09:00,200
Speaker 1: goes great in the stock. You know. It's a way

1295
01:09:00,240 --> 01:09:02,120
Speaker 1: to not waste anything. I mean, you should see. I

1296
01:09:02,160 --> 01:09:04,880
Speaker 1: mean there's when I'm done with a deer, what's left

1297
01:09:04,880 --> 01:09:08,000
Speaker 1: in the trash. It doesn't even fill a one gallon bucket.

1298
01:09:09,120 --> 01:09:10,920
Speaker 1: You know, because it's can it can all be used.

1299
01:09:11,280 --> 01:09:13,519
Speaker 1: They just roast that the same way you'd roast meat

1300
01:09:13,600 --> 01:09:17,080
Speaker 1: for a for a braise, and then you you know,

1301
01:09:17,160 --> 01:09:20,639
Speaker 1: you basically cover it with water and then you cook

1302
01:09:20,680 --> 01:09:24,360
Speaker 1: it very very very slowly for as long as you

1303
01:09:24,360 --> 01:09:26,880
Speaker 1: can stand it a bit of a four hours and

1304
01:09:27,040 --> 01:09:31,880
Speaker 1: I and I generally go overnight, and then after that

1305
01:09:31,920 --> 01:09:36,519
Speaker 1: you just filter it out. Story After that usually put

1306
01:09:36,560 --> 01:09:38,920
Speaker 1: in vegetables and I'll let that cook for another ninety

1307
01:09:38,960 --> 01:09:41,200
Speaker 1: minutes and then I filter it and then you can

1308
01:09:41,360 --> 01:09:43,840
Speaker 1: it can keep in the fridge for week to ten days,

1309
01:09:44,520 --> 01:09:47,200
Speaker 1: then the freezer for kind of a year or so,

1310
01:09:47,680 --> 01:09:50,240
Speaker 1: or you can pressure canon for a year, and then

1311
01:09:50,280 --> 01:09:52,439
Speaker 1: that's what you're using when you're making a pot roast

1312
01:09:52,520 --> 01:09:54,360
Speaker 1: or something right for your for your broth, you're just

1313
01:09:54,360 --> 01:09:57,120
Speaker 1: putting that venus in stock in there s Yes, absolutely,

1314
01:09:57,920 --> 01:10:00,160
Speaker 1: I like that idea. I love the idea of of

1315
01:10:00,320 --> 01:10:02,679
Speaker 1: using that from an old deer, to from a past

1316
01:10:02,760 --> 01:10:05,719
Speaker 1: deer to cook another deer or maybe the same deer. Shoot.

1317
01:10:05,760 --> 01:10:11,040
Speaker 1: Who knows, that's pretty cool? Um, how about another cut

1318
01:10:11,080 --> 01:10:14,240
Speaker 1: of of of venison of deer? What about well, I

1319
01:10:14,280 --> 01:10:16,160
Speaker 1: don't know if you call it cut, but what about

1320
01:10:16,160 --> 01:10:21,200
Speaker 1: our ground venison. There's the standards make burgers um and

1321
01:10:21,240 --> 01:10:23,759
Speaker 1: then there's a whole ton of other ways to use ground.

1322
01:10:24,200 --> 01:10:26,280
Speaker 1: What are some of your favorite ways to use ground venison.

1323
01:10:26,280 --> 01:10:29,519
Speaker 1: I'd love to dive into some of those, but before

1324
01:10:29,560 --> 01:10:31,519
Speaker 1: we get to that, Hank, we need to pause for

1325
01:10:31,640 --> 01:10:34,120
Speaker 1: just a minute or two to thank our sponsors of

1326
01:10:34,160 --> 01:10:37,760
Speaker 1: this podcast episode Redneck Blinds, and last week we heard

1327
01:10:37,760 --> 01:10:41,000
Speaker 1: from Seawan Lucktell Heartland bow Hunter about how Redneck hay

1328
01:10:41,080 --> 01:10:43,519
Speaker 1: bail blinds have changed his hunting, and I thought today

1329
01:10:43,680 --> 01:10:45,960
Speaker 1: I shared just a couple of quick examples of how

1330
01:10:46,000 --> 01:10:48,280
Speaker 1: those blinds have changed my hunting and how I've been

1331
01:10:48,280 --> 01:10:50,720
Speaker 1: able to utilize them in the field. Now, I personally

1332
01:10:50,760 --> 01:10:53,200
Speaker 1: first tried to hay bale blind from Redneck this spring

1333
01:10:53,240 --> 01:10:56,200
Speaker 1: wal Turkey hunting, and good things start happening pretty quickly,

1334
01:10:56,520 --> 01:10:59,120
Speaker 1: as that very first morning, a hunter from one I

1335
01:10:59,200 --> 01:11:01,679
Speaker 1: kill a nice guy blur that had no idea was there.

1336
01:11:02,200 --> 01:11:04,920
Speaker 1: Then the next afternoon, actually I was able to call

1337
01:11:05,000 --> 01:11:07,360
Speaker 1: in another tom to that same blind right and close

1338
01:11:07,439 --> 01:11:10,639
Speaker 1: while my dad, myself, and my friend Josh all were

1339
01:11:10,680 --> 01:11:12,519
Speaker 1: in the blind and my dad was able to kill

1340
01:11:12,560 --> 01:11:15,000
Speaker 1: that town which was actually his very first Turkey, so

1341
01:11:15,040 --> 01:11:17,639
Speaker 1: that was just an awesome experience to share with my dad.

1342
01:11:17,720 --> 01:11:21,160
Speaker 1: Now fast forward to this October and me and Josh

1343
01:11:21,160 --> 01:11:23,200
Speaker 1: were in that blind again and we had a great

1344
01:11:23,240 --> 01:11:26,040
Speaker 1: hunt and killed the dode just fifteen yards away that

1345
01:11:26,280 --> 01:11:28,280
Speaker 1: I had no idea we're there again. I think that's

1346
01:11:28,320 --> 01:11:30,800
Speaker 1: the coolest thing about these blinds. They are so dark

1347
01:11:30,840 --> 01:11:33,360
Speaker 1: inside no deer can see you, and being hey Bill,

1348
01:11:33,439 --> 01:11:36,400
Speaker 1: they simply blend in with what dear are used to.

1349
01:11:36,840 --> 01:11:39,840
Speaker 1: So you know, in short, I've been pretty darnhappy with

1350
01:11:39,880 --> 01:11:42,080
Speaker 1: these blinds. It's a blast hunt from being on the

1351
01:11:42,080 --> 01:11:44,840
Speaker 1: ground and knowing that you're gonna be so well concealed

1352
01:11:45,479 --> 01:11:47,920
Speaker 1: makes for a great hunt. So, if you're interested in

1353
01:11:47,960 --> 01:11:50,280
Speaker 1: trying out one of these Redneck hay Bale blinds, as

1354
01:11:50,280 --> 01:11:53,080
Speaker 1: I mentioned last week, we've got a special deal for you.

1355
01:11:53,439 --> 01:11:55,600
Speaker 1: From now through the end of two thousand fifteen, you

1356
01:11:55,600 --> 01:11:58,480
Speaker 1: can get two dollars off your purchase of the Sportsman

1357
01:11:58,520 --> 01:12:01,920
Speaker 1: hay Bill blind. That's two hundred dollars off if you

1358
01:12:02,040 --> 01:12:06,200
Speaker 1: use the promo code WIRED. That's w I R E. D.

1359
01:12:06,920 --> 01:12:10,559
Speaker 1: Use the promo code wired at checkout. So visit Redneck

1360
01:12:10,600 --> 01:12:13,519
Speaker 1: Blinds dot com and use promo code wired to get

1361
01:12:13,520 --> 01:12:17,120
Speaker 1: two dollars off. Now let's get back to Hank, who's

1362
01:12:17,160 --> 01:12:19,479
Speaker 1: going to fill us in on his favorite ideas for

1363
01:12:19,600 --> 01:12:26,040
Speaker 1: ground venison. I think probably the the ways that I

1364
01:12:26,120 --> 01:12:28,640
Speaker 1: that I might do that maybe not everybody else does,

1365
01:12:28,680 --> 01:12:31,840
Speaker 1: because everybody does meat loaf and everybody does burger. Everybody's

1366
01:12:31,840 --> 01:12:36,080
Speaker 1: just chili. Um. I really like meatballs, and I make

1367
01:12:36,160 --> 01:12:38,519
Speaker 1: lots and lots of different kinds of meatballs. Uh. And

1368
01:12:38,600 --> 01:12:41,080
Speaker 1: it's because peo balls are a fun to eat and

1369
01:12:41,240 --> 01:12:44,599
Speaker 1: be pretty much every culture that eats meat eats meatballs,

1370
01:12:44,680 --> 01:12:46,639
Speaker 1: and even the cultures that don't eat meat eat things

1371
01:12:46,640 --> 01:12:50,880
Speaker 1: that look like people's fair enough. And so you could

1372
01:12:50,880 --> 01:12:54,080
Speaker 1: go Japanese, you could go Middle Eastern, you could go Italian,

1373
01:12:54,200 --> 01:12:57,480
Speaker 1: you could go Greek, you could go German, go Swedish meatballs,

1374
01:12:57,600 --> 01:13:01,360
Speaker 1: you go British. You know, virtually every culture you know

1375
01:13:01,400 --> 01:13:06,240
Speaker 1: there's Albondicos Mexico, virtually every culture that they all have

1376
01:13:06,240 --> 01:13:09,720
Speaker 1: a people, it all works with ground medicine. And it's

1377
01:13:09,760 --> 01:13:12,080
Speaker 1: a really good way to use up tons and tons

1378
01:13:12,120 --> 01:13:14,400
Speaker 1: of ground. I mean, in fact ground, My ground medicine

1379
01:13:14,439 --> 01:13:19,880
Speaker 1: typically goes before my backstrap. H Wow, So how you

1380
01:13:20,320 --> 01:13:23,840
Speaker 1: any keys to a good meat ball. Fat. You can't

1381
01:13:23,840 --> 01:13:26,800
Speaker 1: do it that fat. I mean you can't, but they suck. Um.

1382
01:13:27,560 --> 01:13:29,519
Speaker 1: I've had. You know, you could just put a look

1383
01:13:29,520 --> 01:13:32,160
Speaker 1: at egg and some bread crumbs. You could, but they're

1384
01:13:32,200 --> 01:13:34,760
Speaker 1: just not nearly you know. That's a pale shadow of

1385
01:13:34,760 --> 01:13:37,360
Speaker 1: what a meatball really should be. So when you say fat,

1386
01:13:37,880 --> 01:13:39,680
Speaker 1: how exactly are we putting the fat in there? Are

1387
01:13:39,680 --> 01:13:42,000
Speaker 1: you're just saying we should have pre ground our our

1388
01:13:42,120 --> 01:13:45,200
Speaker 1: venison with fat, or we're adding something additional afterwards when

1389
01:13:45,200 --> 01:13:47,280
Speaker 1: we're actually making the meat ball. I would say you

1390
01:13:47,280 --> 01:13:50,519
Speaker 1: should have preground your vedicine with fat, and I choose

1391
01:13:50,560 --> 01:13:53,800
Speaker 1: pork fat, but some people to be fat. I'll also

1392
01:13:53,880 --> 01:13:56,280
Speaker 1: toss in a little bit of venison fat for flavor.

1393
01:13:57,040 --> 01:14:02,040
Speaker 1: But if you did it, if you had fatless ground medicine,

1394
01:14:02,040 --> 01:14:05,519
Speaker 1: which is a sad thing, um, then yeah, I would

1395
01:14:05,520 --> 01:14:08,000
Speaker 1: ground up some bacon and if you don't have a

1396
01:14:08,000 --> 01:14:10,639
Speaker 1: meat grinder, handy, just chop up some bacon and throw

1397
01:14:10,640 --> 01:14:13,240
Speaker 1: it in a food process or buzz itt until it's

1398
01:14:13,640 --> 01:14:16,840
Speaker 1: quasi a paste and then throw that in there. You've

1399
01:14:16,840 --> 01:14:18,400
Speaker 1: got to have some fat otherwise it's just it's just

1400
01:14:18,400 --> 01:14:23,479
Speaker 1: gonna taste weird and then from there we're basically rolling

1401
01:14:23,560 --> 01:14:26,960
Speaker 1: up some some ground meat into balls and we're just

1402
01:14:27,200 --> 01:14:29,120
Speaker 1: tossing the oven or is there. Well, you know, you've

1403
01:14:29,160 --> 01:14:31,600
Speaker 1: got spices you can put in, you've got a you know,

1404
01:14:31,640 --> 01:14:36,679
Speaker 1: a good meatball. Virtually every culture's meatball has a bread

1405
01:14:36,680 --> 01:14:40,400
Speaker 1: product or something like either rice flour or bread crumbs

1406
01:14:40,560 --> 01:14:46,160
Speaker 1: or bread soaked in milk. Uh, you know something like that, Marley,

1407
01:14:46,280 --> 01:14:50,719
Speaker 1: I've seen that because it's sort of counterintuitive. You would

1408
01:14:50,720 --> 01:14:52,760
Speaker 1: think that it would be a better meatball if it

1409
01:14:52,840 --> 01:14:55,160
Speaker 1: was all meat. But for whatever reason, they tend to

1410
01:14:55,160 --> 01:14:57,640
Speaker 1: be a little bit lead and a little bit um

1411
01:14:58,080 --> 01:15:02,160
Speaker 1: like you know, bullets. Would you have bread clubs or

1412
01:15:02,240 --> 01:15:04,040
Speaker 1: some kind of a bread product that they're much lighter

1413
01:15:04,080 --> 01:15:06,320
Speaker 1: and fluffier, and they're much more fun to eat. M

1414
01:15:07,240 --> 01:15:11,760
Speaker 1: interesting you mentioned a second ago. My mind's going here

1415
01:15:12,000 --> 01:15:16,000
Speaker 1: because you mentioned meat loaf as one of the standards

1416
01:15:16,040 --> 01:15:18,960
Speaker 1: that so many people try with ground venison, and growing up,

1417
01:15:18,960 --> 01:15:21,320
Speaker 1: I like hated meat loaf. Meat loaf was just sounded

1418
01:15:21,400 --> 01:15:25,000
Speaker 1: nasty and every time I tried it was kind of gross. Um.

1419
01:15:25,080 --> 01:15:27,320
Speaker 1: I had the same thing. Yeah, but I tried your

1420
01:15:27,439 --> 01:15:30,640
Speaker 1: recipe and I now love it, like as one of

1421
01:15:30,640 --> 01:15:33,960
Speaker 1: my top couple things that I get excited about us

1422
01:15:34,000 --> 01:15:37,360
Speaker 1: cooking is that venison meat loaf recipe. How do you

1423
01:15:37,360 --> 01:15:41,040
Speaker 1: make a meat loaf that doesn't suck? You don't think

1424
01:15:41,040 --> 01:15:42,479
Speaker 1: of it as a meat loaf. You think of it

1425
01:15:42,520 --> 01:15:45,880
Speaker 1: as a giant beat ball. And if you think of

1426
01:15:45,880 --> 01:15:48,080
Speaker 1: it as a giant meat ball, you know, with the

1427
01:15:48,120 --> 01:15:50,439
Speaker 1: bread in it, with some vegetables in it, with some

1428
01:15:50,880 --> 01:15:53,439
Speaker 1: uh you know, some seasoning already in it. But the

1429
01:15:53,520 --> 01:15:55,360
Speaker 1: key is that, you know, and it is to is

1430
01:15:55,400 --> 01:15:58,320
Speaker 1: to work that mixture so that you get a bide

1431
01:15:58,840 --> 01:16:03,000
Speaker 1: and then cook it and think of it like a

1432
01:16:03,000 --> 01:16:06,920
Speaker 1: meatball and you're good to go. I mean, I had,

1433
01:16:07,040 --> 01:16:09,800
Speaker 1: Oh God, that's really dreadful people or beat loaves of

1434
01:16:09,840 --> 01:16:13,000
Speaker 1: my time, and it's it's usually because they didn't put

1435
01:16:13,080 --> 01:16:15,040
Speaker 1: enough fat in it. It did it didn't bind, it

1436
01:16:15,120 --> 01:16:19,400
Speaker 1: got crumbly dry, or they decided that they were going

1437
01:16:19,439 --> 01:16:22,080
Speaker 1: to put like big pieces of cheese in the middle

1438
01:16:22,080 --> 01:16:25,439
Speaker 1: of the meat loaf, and that would like melt, God terrible.

1439
01:16:28,840 --> 01:16:31,560
Speaker 1: You know, I could see there being a lot of

1440
01:16:31,560 --> 01:16:35,360
Speaker 1: of miss foul players on the meat look like that. Yeah,

1441
01:16:35,400 --> 01:16:38,040
Speaker 1: I just up in a good meat loaf of house

1442
01:16:38,720 --> 01:16:41,519
Speaker 1: that's good with yours. What style of beatleof did you

1443
01:16:41,560 --> 01:16:44,200
Speaker 1: grow up with? We had the two kinds. We had

1444
01:16:44,439 --> 01:16:47,679
Speaker 1: the one where it was just your basic egg bread

1445
01:16:47,680 --> 01:16:52,880
Speaker 1: crumb mixture with bacon on top, with the the catch

1446
01:16:52,960 --> 01:16:57,120
Speaker 1: up type mixed with brown sugar type layer on top.

1447
01:16:58,560 --> 01:17:01,600
Speaker 1: And the second one was a uben so it was

1448
01:17:01,680 --> 01:17:05,840
Speaker 1: actually ground up turkey with sauerkraut wrapped in it and

1449
01:17:05,880 --> 01:17:09,320
Speaker 1: then the same kind of bacon and catch up crust

1450
01:17:09,400 --> 01:17:11,840
Speaker 1: on the top. It was really good. That one sounds

1451
01:17:11,920 --> 01:17:16,960
Speaker 1: kind of cool actually. M wow, Uh, I'm gonna stick

1452
01:17:17,000 --> 01:17:23,559
Speaker 1: to my masts and meat look interesting though. Uh, I'm

1453
01:17:23,680 --> 01:17:25,960
Speaker 1: I'm kind of playing scatter board here. What about the

1454
01:17:26,000 --> 01:17:28,960
Speaker 1: chili you mentioned? Chili? That's something everyone likes to make

1455
01:17:29,000 --> 01:17:32,320
Speaker 1: with ground venison. I think this might be true for everyone,

1456
01:17:32,320 --> 01:17:34,839
Speaker 1: but everyone thinks they have the world's best chili recipe.

1457
01:17:35,240 --> 01:17:37,479
Speaker 1: That actually is right. I think my wife's is the

1458
01:17:37,520 --> 01:17:39,920
Speaker 1: best chili, but I saw yours and you're claiming it

1459
01:17:40,000 --> 01:17:42,400
Speaker 1: as well. Hank. Can we talk about chili? What makes it?

1460
01:17:43,320 --> 01:17:47,599
Speaker 1: One way to to solve that problem? Tell me we

1461
01:17:47,640 --> 01:17:51,160
Speaker 1: have to have a chili cook off. I'll be I

1462
01:17:51,200 --> 01:17:56,679
Speaker 1: will be the judge. Deal. I don't have much Hope

1463
01:17:56,040 --> 01:18:00,599
Speaker 1: set this up. Mark, Yeah, we should, but so first

1464
01:18:00,600 --> 01:18:04,680
Speaker 1: then Hank tell me your secrets. So my chili is

1465
01:18:04,760 --> 01:18:08,760
Speaker 1: a little bit different from a lot of chilis most

1466
01:18:08,760 --> 01:18:13,200
Speaker 1: of the country because, um, my chili takes a very

1467
01:18:13,320 --> 01:18:17,679
Speaker 1: deep nod to actual Mexico and it has very little

1468
01:18:17,720 --> 01:18:19,880
Speaker 1: tomato product in it. It's it's got a little bit

1469
01:18:19,960 --> 01:18:24,360
Speaker 1: of tomato paste, but mostly it is it's chilies. It's

1470
01:18:24,880 --> 01:18:28,439
Speaker 1: dose dried chili's that you get into Mexican market and

1471
01:18:28,479 --> 01:18:32,080
Speaker 1: they're pure, they're reconstituted and purred. And then it has

1472
01:18:32,160 --> 01:18:36,080
Speaker 1: molasses in it. It's got coffee in it. It can

1473
01:18:36,120 --> 01:18:39,240
Speaker 1: have beans. I typically do do beans, but when I'm

1474
01:18:39,240 --> 01:18:41,000
Speaker 1: in Texas, I leave them out because they will kill

1475
01:18:41,040 --> 01:18:42,920
Speaker 1: you if you put beans in Texas, in Mexico or

1476
01:18:42,920 --> 01:18:46,240
Speaker 1: in Texas, they they get really uptight. Like all of

1477
01:18:46,240 --> 01:18:52,120
Speaker 1: your listeners who are from Texas likes nice step, but

1478
01:18:52,120 --> 01:18:54,880
Speaker 1: there was beans in it. It was not chili. They

1479
01:18:54,960 --> 01:18:58,640
Speaker 1: really like. They really take it seriously. Um And I

1480
01:18:58,640 --> 01:19:01,200
Speaker 1: will most often use round meat, but sometimes I use

1481
01:19:01,280 --> 01:19:04,040
Speaker 1: chopped or you know, cubed or diced meat as well.

1482
01:19:04,680 --> 01:19:08,040
Speaker 1: And it's the it's just a very different chili that

1483
01:19:08,160 --> 01:19:11,920
Speaker 1: most people make it's not very heavy on vegetables. It's

1484
01:19:11,920 --> 01:19:14,640
Speaker 1: got a lot of ondions in it, but no green peppers, no,

1485
01:19:14,880 --> 01:19:17,920
Speaker 1: nothing else kind of floating around in it. It's all

1486
01:19:17,960 --> 01:19:20,559
Speaker 1: of the vegetables that you want with it. We'll go

1487
01:19:20,640 --> 01:19:25,280
Speaker 1: on top, you know, like cilantro and pickled pickled onions,

1488
01:19:25,400 --> 01:19:27,519
Speaker 1: and you know, chili pepper is that kind of thing.

1489
01:19:28,120 --> 01:19:32,040
Speaker 1: M pretty spicy, it can be, but I typically make

1490
01:19:32,080 --> 01:19:34,720
Speaker 1: it so that it's just very warm. And then if

1491
01:19:34,720 --> 01:19:37,320
Speaker 1: you want to make it spicy, either throw hot sauce

1492
01:19:37,360 --> 01:19:40,400
Speaker 1: on at the end or you pick through pickled alopanos

1493
01:19:40,400 --> 01:19:43,679
Speaker 1: on at the end. I love that. Is there any

1494
01:19:43,720 --> 01:19:48,120
Speaker 1: other you know? I think the standard soup of sorts

1495
01:19:48,200 --> 01:19:49,680
Speaker 1: I don't know if you technically call soup, but the

1496
01:19:49,760 --> 01:19:53,559
Speaker 1: standard venison or ground venison type soup is a chili

1497
01:19:53,720 --> 01:19:56,320
Speaker 1: if we're talking about that kind of meal. I've never

1498
01:19:56,640 --> 01:19:59,080
Speaker 1: tried any other types of soups, I guess, other than

1499
01:19:59,120 --> 01:20:02,280
Speaker 1: like a basic beef and vegetable soup, but mixing invents

1500
01:20:02,280 --> 01:20:05,280
Speaker 1: on instead of the beef. Any other soup ideas for venison,

1501
01:20:05,400 --> 01:20:08,120
Speaker 1: ground vents and or otherwise, I don't know that I

1502
01:20:08,080 --> 01:20:09,960
Speaker 1: would do it with ground that is, although meatball soups

1503
01:20:09,960 --> 01:20:11,760
Speaker 1: are really good. So you can make a little teeny

1504
01:20:11,800 --> 01:20:14,400
Speaker 1: meatballs and throw them in the soup. Those are great. Uh.

1505
01:20:14,479 --> 01:20:17,360
Speaker 1: In fact, I have a recipe similar to that, you know,

1506
01:20:17,400 --> 01:20:22,120
Speaker 1: Italian wedding soup. It's you know, that's great with venison um.

1507
01:20:22,160 --> 01:20:23,640
Speaker 1: And you can do it one or two ways. You

1508
01:20:23,640 --> 01:20:26,880
Speaker 1: can do it with a little teeny meatballs, or you

1509
01:20:26,920 --> 01:20:29,400
Speaker 1: can do it. There's a there'll be a recipe for it. Actually,

1510
01:20:29,479 --> 01:20:32,880
Speaker 1: my next book is this other way is you take

1511
01:20:33,080 --> 01:20:35,760
Speaker 1: the shank or your shoulder or neck and you just

1512
01:20:35,880 --> 01:20:38,400
Speaker 1: braise the heck out of it and then you shed

1513
01:20:38,439 --> 01:20:42,719
Speaker 1: it up and then it's a very thick stew made

1514
01:20:42,720 --> 01:20:45,080
Speaker 1: with the broth that you just raised that with and

1515
01:20:45,320 --> 01:20:47,439
Speaker 1: lots and lots and lots of vegetables and it's just

1516
01:20:47,600 --> 01:20:49,920
Speaker 1: it's a it's a rib sticker and it's got lots

1517
01:20:49,920 --> 01:20:53,280
Speaker 1: of cabbage and you know things like uh, you know,

1518
01:20:53,360 --> 01:20:58,200
Speaker 1: chickor ease in it and dandeline greens and you know kale,

1519
01:20:58,360 --> 01:21:02,519
Speaker 1: and it's it's a really good, good, hearty winter soup.

1520
01:21:02,560 --> 01:21:05,519
Speaker 1: And it's just it's used really garbage parts of the venisine.

1521
01:21:06,080 --> 01:21:08,680
Speaker 1: Sounds pretty good speaking of all that stuff you just

1522
01:21:08,720 --> 01:21:12,240
Speaker 1: mentioned dandylion greens and kale and stuff like that. If

1523
01:21:12,240 --> 01:21:16,599
Speaker 1: I wanted to make like like all from the field meal.

1524
01:21:16,760 --> 01:21:18,840
Speaker 1: So I've got some vegetables from my garden maybe, and

1525
01:21:18,880 --> 01:21:22,800
Speaker 1: I've got my venison. What would like the best all

1526
01:21:22,840 --> 01:21:27,160
Speaker 1: purpose the thing I can grab from the woods typically

1527
01:21:27,240 --> 01:21:29,479
Speaker 1: to add to my my meal? Would it be like

1528
01:21:29,479 --> 01:21:31,479
Speaker 1: a dandelion green or something like that, or what should

1529
01:21:31,479 --> 01:21:33,599
Speaker 1: I be looking for it comes to gathering something natural

1530
01:21:33,640 --> 01:21:37,840
Speaker 1: that might be an all purpose type deal? Well, can

1531
01:21:37,960 --> 01:21:40,400
Speaker 1: you could do a lot worse than morell mushrooms, that's

1532
01:21:40,439 --> 01:21:44,320
Speaker 1: for sure. Yeah, that's true. Um, and they dry really well.

1533
01:21:44,560 --> 01:21:51,439
Speaker 1: He's all year round, you know, dandlines are good. Um,

1534
01:21:51,479 --> 01:21:55,200
Speaker 1: you know if you're up in the Great Lakes wild rice, um,

1535
01:21:56,880 --> 01:21:59,280
Speaker 1: you know. God, it's just that's a hard question because

1536
01:21:59,280 --> 01:22:01,600
Speaker 1: you're just where are you? What time of year is it?

1537
01:22:01,840 --> 01:22:04,080
Speaker 1: You know, It's just there's there's so many variables of

1538
01:22:04,120 --> 01:22:07,479
Speaker 1: what you could possibly do. But I mean the one

1539
01:22:07,479 --> 01:22:09,760
Speaker 1: thing that pretty much everybody listening to this will have

1540
01:22:09,960 --> 01:22:12,840
Speaker 1: some kind of access to would be morale mushrooms. And

1541
01:22:12,880 --> 01:22:16,000
Speaker 1: they're so good. Oh yeah, and they dry perfectly well.

1542
01:22:16,080 --> 01:22:18,920
Speaker 1: So I've got jars and jars and jars of them,

1543
01:22:18,960 --> 01:22:23,080
Speaker 1: you know, basically dry waiting for venison season. Yeah, that's

1544
01:22:23,120 --> 01:22:26,120
Speaker 1: that's one thing that I never grew up in a

1545
01:22:26,200 --> 01:22:29,000
Speaker 1: mushroom hunting family or anything like that, but I've decided

1546
01:22:29,120 --> 01:22:32,120
Speaker 1: that I need to get into that because holy smokes,

1547
01:22:32,120 --> 01:22:35,559
Speaker 1: they're good. Oh yeah, I mean I live in the West,

1548
01:22:35,680 --> 01:22:38,560
Speaker 1: so I have an advantage. Uh, Wherever there was a

1549
01:22:38,600 --> 01:22:42,840
Speaker 1: big giant fire the year before, then I I go

1550
01:22:42,920 --> 01:22:44,680
Speaker 1: there the next year, and that's where the morales are.

1551
01:22:45,120 --> 01:22:49,040
Speaker 1: You guys have natural morales, and so you have patches

1552
01:22:49,120 --> 01:22:51,040
Speaker 1: that come up year after year after year, and they're

1553
01:22:51,040 --> 01:22:53,800
Speaker 1: heavily guarded. You know. I know guys who I know,

1554
01:22:53,840 --> 01:22:55,880
Speaker 1: guys who have just gone to their deathbed and they

1555
01:22:55,880 --> 01:22:58,479
Speaker 1: haven't even told their wives where those mushrooms were. I've

1556
01:22:58,479 --> 01:23:01,000
Speaker 1: got a buddy who's dad will let you turkey hunt

1557
01:23:01,160 --> 01:23:04,200
Speaker 1: his various farms and properties. But if you touched morels,

1558
01:23:04,640 --> 01:23:06,880
Speaker 1: you're you're as good as dead. You better not touch

1559
01:23:06,960 --> 01:23:13,360
Speaker 1: the morels. That's hilariy because he probably knows to Like, yeah,

1560
01:23:13,600 --> 01:23:16,120
Speaker 1: there's always like rumors of how many pounds of morals

1561
01:23:16,160 --> 01:23:18,840
Speaker 1: he's found, but you never know where. He never he

1562
01:23:18,880 --> 01:23:23,320
Speaker 1: never shares what state is this. Oh yeah, yeah, that's

1563
01:23:23,320 --> 01:23:26,360
Speaker 1: gotta be May too. That's late Yep, that sounds about right. Yeah.

1564
01:23:26,960 --> 01:23:29,000
Speaker 1: When I pick up morels in May, I'm usually at

1565
01:23:29,000 --> 01:23:33,599
Speaker 1: six thousand feet. Wow. I rarely get over sixty ft

1566
01:23:33,600 --> 01:23:39,799
Speaker 1: here in Michigan. So moving moving on from from ground,

1567
01:23:40,439 --> 01:23:44,960
Speaker 1: let's talk our backstraps. Last time we talked, I think

1568
01:23:45,000 --> 01:23:46,760
Speaker 1: we we asked you about like the perfect way to

1569
01:23:46,800 --> 01:23:48,720
Speaker 1: grill a steak, and I think you talked about some

1570
01:23:48,720 --> 01:23:53,639
Speaker 1: stuff with a backstrap there um, But any other unique

1571
01:23:53,720 --> 01:23:55,960
Speaker 1: preparations or any of other standbys that we didn't talk

1572
01:23:55,960 --> 01:23:58,120
Speaker 1: about last time when it comes to using that backstrap,

1573
01:23:58,160 --> 01:24:00,480
Speaker 1: I'd love to hear a couple of different ideas for

1574
01:24:00,479 --> 01:24:03,799
Speaker 1: for our listeners on that. Well. One of the interesting

1575
01:24:03,800 --> 01:24:07,120
Speaker 1: things this is, you know, it's a little sporty. You're

1576
01:24:07,120 --> 01:24:08,920
Speaker 1: talking about unique, I mean other than just cooking in

1577
01:24:08,920 --> 01:24:12,799
Speaker 1: a pan. I really like I really like Dennison tartar.

1578
01:24:13,680 --> 01:24:15,880
Speaker 1: And you make it out of the back strap, and

1579
01:24:17,200 --> 01:24:18,760
Speaker 1: you know, if it's if you never had that that's

1580
01:24:18,800 --> 01:24:23,240
Speaker 1: basically chopped raw of innoson and it's served with usually

1581
01:24:23,240 --> 01:24:27,680
Speaker 1: with shalats and often with some roasted red pepper and

1582
01:24:28,000 --> 01:24:31,280
Speaker 1: spices and salt like usually crunchy salt, like you know

1583
01:24:31,600 --> 01:24:34,000
Speaker 1: that big crunchy flaky salt, and you drop an egg

1584
01:24:34,040 --> 01:24:36,840
Speaker 1: in the centermt you know, egg yolk, and it's a

1585
01:24:36,920 --> 01:24:39,639
Speaker 1: classic dish. It's big, big in Wisconsin. I first actually

1586
01:24:39,680 --> 01:24:45,760
Speaker 1: had it Wisconsin and you yeah, actually with toast. Yeah,

1587
01:24:46,160 --> 01:24:47,880
Speaker 1: although I've seen it, I've seen to eat a little

1588
01:24:47,880 --> 01:24:53,000
Speaker 1: ghetto with like wonder broad and like really, guys, all right,

1589
01:24:54,360 --> 01:24:56,400
Speaker 1: but I mean it's the reason why you can do

1590
01:24:56,439 --> 01:25:00,400
Speaker 1: that is is no one really gets sick from edison.

1591
01:25:00,920 --> 01:25:03,640
Speaker 1: Is it possible, Yes, it's possible, But in terms of

1592
01:25:03,640 --> 01:25:07,679
Speaker 1: a food safety standpoint, if it's been frozen, if you're fresh,

1593
01:25:07,800 --> 01:25:11,519
Speaker 1: I mean, it's just people just don't get sick from it. Um,

1594
01:25:11,560 --> 01:25:14,120
Speaker 1: what you would want to do, if you were at

1595
01:25:14,120 --> 01:25:17,880
Speaker 1: all worried is deal with it right out of the freezer.

1596
01:25:18,040 --> 01:25:20,360
Speaker 1: It should be cold anyway. It's also easier to cut

1597
01:25:20,760 --> 01:25:23,599
Speaker 1: when it is right out of the freezer. And because

1598
01:25:23,640 --> 01:25:26,960
Speaker 1: and you have to cut it. I personally don't like

1599
01:25:27,080 --> 01:25:31,719
Speaker 1: ground meat tartar. It's weird to be I like it. Uh.

1600
01:25:31,960 --> 01:25:33,400
Speaker 1: You what you do is you take a little piece

1601
01:25:33,400 --> 01:25:35,760
Speaker 1: of backstrap maybe I don't know, A little goes a

1602
01:25:35,800 --> 01:25:38,840
Speaker 1: long way with tartar. Let's say your feeding for for

1603
01:25:39,240 --> 01:25:40,760
Speaker 1: and you wouldn't feed it as as it's kind of

1604
01:25:40,800 --> 01:25:43,360
Speaker 1: a party appetizer. It's not something that you you sit

1605
01:25:43,400 --> 01:25:45,439
Speaker 1: down with a big plate of. So maybe take a

1606
01:25:45,439 --> 01:25:48,960
Speaker 1: half a pound and it's it's semi thought, you know,

1607
01:25:49,479 --> 01:25:51,639
Speaker 1: and you could that makes it very easy to cut

1608
01:25:51,640 --> 01:25:54,959
Speaker 1: into very small dice. The French shirt would be a brunoi,

1609
01:25:56,080 --> 01:25:59,800
Speaker 1: which is I think French for the worst cut you're

1610
01:25:59,800 --> 01:26:02,439
Speaker 1: going to make your rookie chef do, because this is

1611
01:26:02,479 --> 01:26:05,600
Speaker 1: these tiny little dice. You know, for tartar doesn't have

1612
01:26:05,640 --> 01:26:07,839
Speaker 1: to be dice, but you know, brunei is actually squares.

1613
01:26:07,880 --> 01:26:10,000
Speaker 1: If they're not squares of head cheff yells at you.

1614
01:26:10,080 --> 01:26:13,760
Speaker 1: But anyway, small pieces is what I mean. And if

1615
01:26:13,800 --> 01:26:16,439
Speaker 1: you do that and then you mix things with you know,

1616
01:26:17,520 --> 01:26:19,800
Speaker 1: I have a I have a recipe very happy with

1617
01:26:19,840 --> 01:26:22,439
Speaker 1: on the website, which is I could share with you

1618
01:26:22,439 --> 01:26:28,920
Speaker 1: if you want. Um. That recipe is very Nordic and

1619
01:26:29,520 --> 01:26:35,920
Speaker 1: h it is it's done almost exclusively with backstrap. Let

1620
01:26:35,960 --> 01:26:39,000
Speaker 1: me bring it up here. I don't have a memorized

1621
01:26:39,040 --> 01:26:43,040
Speaker 1: sorry we won't judge. I know I have like a

1622
01:26:43,080 --> 01:26:45,720
Speaker 1: thousand recipes on the on the site, and it's it's

1623
01:26:45,720 --> 01:26:47,960
Speaker 1: one of those things like, well you're rememberable, Like no,

1624
01:26:48,120 --> 01:26:53,679
Speaker 1: that's why I have the website. So it's basically venison

1625
01:26:53,720 --> 01:26:56,120
Speaker 1: cut into tiny little pieces. We're still talking to tartar

1626
01:26:56,680 --> 01:27:01,200
Speaker 1: yes um with a one one shallotte also cut into

1627
01:27:01,280 --> 01:27:04,160
Speaker 1: little pieces. I used to I need to take some

1628
01:27:04,280 --> 01:27:07,160
Speaker 1: juniper berries. I really like the taste of juniper with medicine.

1629
01:27:07,160 --> 01:27:09,400
Speaker 1: That would be another one of my all time go

1630
01:27:09,520 --> 01:27:12,160
Speaker 1: to spices. You know, if you can find juniper berries

1631
01:27:12,240 --> 01:27:14,960
Speaker 1: or buy them online or whatever, venicine and juniper love

1632
01:27:15,000 --> 01:27:17,800
Speaker 1: each other there. I use them as as many as

1633
01:27:17,880 --> 01:27:20,719
Speaker 1: much as you can, So I chopped them up really small,

1634
01:27:20,800 --> 01:27:23,160
Speaker 1: maybe just one or two, just to get some flavor

1635
01:27:23,200 --> 01:27:26,320
Speaker 1: because it can be strong. A little bit of caraway seeds,

1636
01:27:27,800 --> 01:27:32,519
Speaker 1: a little bit of ground black pepper, smoked salt. Smoked

1637
01:27:32,520 --> 01:27:34,879
Speaker 1: salt is a huge one because it adds that smoky

1638
01:27:34,920 --> 01:27:38,720
Speaker 1: flavor without actually putting heat to it. And then when

1639
01:27:38,800 --> 01:27:42,439
Speaker 1: you serve it, I'll grate some lemon zest over it.

1640
01:27:42,880 --> 01:27:45,640
Speaker 1: I'll add a little bit of rent vinegar like right

1641
01:27:45,680 --> 01:27:48,960
Speaker 1: at the end, and then toss that together and then

1642
01:27:49,040 --> 01:27:52,160
Speaker 1: everybody gets an egg yolk. And it's the eight you

1643
01:27:52,160 --> 01:27:54,640
Speaker 1: crack that egg yolk and it becomes the sauce for

1644
01:27:54,760 --> 01:27:58,680
Speaker 1: the tartar, and it's it's really really good. It's a

1645
01:27:58,720 --> 01:28:01,360
Speaker 1: it's a great bite. Serving the crackers or bread or

1646
01:28:01,360 --> 01:28:04,200
Speaker 1: something crispy. Sounds a little out there for me, but

1647
01:28:04,280 --> 01:28:08,920
Speaker 1: I can I can see it being interesting. If you

1648
01:28:08,960 --> 01:28:12,920
Speaker 1: wanted to strip it down, uh to it's classic form,

1649
01:28:13,040 --> 01:28:17,200
Speaker 1: it would be salt, shall it, black pepper, a little

1650
01:28:17,240 --> 01:28:21,400
Speaker 1: bit of of acid, you know, citrus or or vinegar

1651
01:28:21,560 --> 01:28:25,120
Speaker 1: right when you serve it, and then the yoke. I've

1652
01:28:25,120 --> 01:28:27,679
Speaker 1: had tartar before and I believe it was lamb tartar,

1653
01:28:28,200 --> 01:28:30,080
Speaker 1: and it was it was pretty good. It was different,

1654
01:28:30,120 --> 01:28:35,040
Speaker 1: but I liked it. It's venison sushi. Yeah, I guess so,

1655
01:28:36,160 --> 01:28:39,200
Speaker 1: speaking of out there. On our last episode with you, Hank,

1656
01:28:39,280 --> 01:28:41,759
Speaker 1: you probably I think you saw us on Twitter. On

1657
01:28:41,760 --> 01:28:43,840
Speaker 1: on our last episode, we had asked you for like

1658
01:28:44,040 --> 01:28:47,679
Speaker 1: one really out there venison recipe that people should try,

1659
01:28:47,720 --> 01:28:49,920
Speaker 1: and you had said, roast the whole head. I think

1660
01:28:49,960 --> 01:28:52,760
Speaker 1: the venison barbe coole with the head. And did you

1661
01:28:52,800 --> 01:28:55,080
Speaker 1: see that on Twitter? One of our listeners actually tried

1662
01:28:55,080 --> 01:28:59,160
Speaker 1: it and pulled it out. That's pretty cool. I'm always

1663
01:28:59,520 --> 01:29:03,720
Speaker 1: somebody by I have a very uh, every now and again,

1664
01:29:03,760 --> 01:29:07,160
Speaker 1: I'll get all chefe because you know I can. And

1665
01:29:07,160 --> 01:29:08,960
Speaker 1: and so I did this dish called Snow and Winter.

1666
01:29:09,080 --> 01:29:11,640
Speaker 1: It's kind of like a Nordic death megonal, you know,

1667
01:29:12,880 --> 01:29:15,360
Speaker 1: recipe for snow goose, and it's I love it. It's

1668
01:29:15,400 --> 01:29:17,360
Speaker 1: a great dish, but it's all black, you know, the

1669
01:29:17,479 --> 01:29:19,880
Speaker 1: like the whole plate is black, and it's like you

1670
01:29:19,960 --> 01:29:22,519
Speaker 1: eat it at solstice. Somebody made it. I was like,

1671
01:29:22,520 --> 01:29:24,880
Speaker 1: oh my god, somebody actually made it. That's so cool.

1672
01:29:26,240 --> 01:29:28,800
Speaker 1: That's gonna be pretty cool, just everything, probably all the

1673
01:29:28,800 --> 01:29:30,519
Speaker 1: different recipes you put out there when you when you

1674
01:29:30,560 --> 01:29:32,519
Speaker 1: hear from people, I imagine that's got to be pretty

1675
01:29:32,920 --> 01:29:36,040
Speaker 1: pretty failing seeing people enjoying those recipes. It really is,

1676
01:29:36,120 --> 01:29:40,479
Speaker 1: I mean, especially because you know the ones that I

1677
01:29:40,479 --> 01:29:43,439
Speaker 1: I really it's kind of both, like I love the

1678
01:29:43,479 --> 01:29:46,200
Speaker 1: fact that I have like a billion positive reviews on

1679
01:29:46,280 --> 01:29:49,280
Speaker 1: my smoked salmon, on my venice and chili, but I

1680
01:29:49,360 --> 01:29:51,599
Speaker 1: also have I really get a kick out of people

1681
01:29:51,600 --> 01:29:53,360
Speaker 1: who made like the thing like the snow and Winter,

1682
01:29:53,520 --> 01:29:56,679
Speaker 1: you know, the somebody who actually stretched and did something

1683
01:29:56,760 --> 01:29:59,880
Speaker 1: very difficult and it and it worked. Because you know,

1684
01:30:00,000 --> 01:30:01,640
Speaker 1: I read not only do my recipe work, but it

1685
01:30:01,760 --> 01:30:04,479
Speaker 1: was also equally important is that the way I wrote

1686
01:30:04,479 --> 01:30:06,400
Speaker 1: the recipe work so that it was clear enough for

1687
01:30:06,439 --> 01:30:08,519
Speaker 1: them to pull it off. That's a good point because

1688
01:30:08,520 --> 01:30:12,040
Speaker 1: that that's one of the I imagine the greatest struggles

1689
01:30:12,280 --> 01:30:15,000
Speaker 1: is conveying some of the nuance in how you're actually

1690
01:30:15,040 --> 01:30:18,040
Speaker 1: preparing it through you know, a simple sentence or two.

1691
01:30:18,520 --> 01:30:20,040
Speaker 1: Oh yeah, I mean that's why. I mean all the

1692
01:30:20,080 --> 01:30:22,320
Speaker 1: recipes that in the upcoming book, and in fact that

1693
01:30:22,400 --> 01:30:26,000
Speaker 1: the Duck book as well, they've all been tested by

1694
01:30:26,120 --> 01:30:28,479
Speaker 1: what I call civilians. You know. I don't let chefs

1695
01:30:28,479 --> 01:30:32,280
Speaker 1: test my recipes because they can read shorthand and they

1696
01:30:32,439 --> 01:30:35,439
Speaker 1: will naturally know what to do. I like to give

1697
01:30:35,479 --> 01:30:37,639
Speaker 1: recipes to regular people, people who are going to buy

1698
01:30:37,680 --> 01:30:39,720
Speaker 1: the book, and if they can make them, and if

1699
01:30:39,760 --> 01:30:42,679
Speaker 1: they like them, then I know the recipe works. Yeah,

1700
01:30:43,040 --> 01:30:46,360
Speaker 1: makes sense. I definitely need the layman's terms for our stuff,

1701
01:30:46,360 --> 01:30:49,640
Speaker 1: that's for sure. Oh yeah, what about what about the

1702
01:30:49,680 --> 01:30:53,799
Speaker 1: whole back strap? Now we're talking a dinner type portion. Um,

1703
01:30:54,439 --> 01:30:58,559
Speaker 1: we just you shared an appetizer, there anything, any man,

1704
01:30:59,000 --> 01:31:01,680
Speaker 1: there's there's a standard. Just just grill a hole with

1705
01:31:01,800 --> 01:31:05,080
Speaker 1: some salt um I've tried some different variations, I think,

1706
01:31:05,080 --> 01:31:08,160
Speaker 1: from you and from others with various like you mentioned berries,

1707
01:31:08,520 --> 01:31:11,040
Speaker 1: and all sorts of different sauces and things to pair

1708
01:31:11,080 --> 01:31:13,880
Speaker 1: it with any other favorite when it comes to to

1709
01:31:13,960 --> 01:31:16,920
Speaker 1: a dinner portion on the loin thing, what about stuffed loins?

1710
01:31:16,960 --> 01:31:18,960
Speaker 1: I don't people do that anything like that up your

1711
01:31:19,320 --> 01:31:22,920
Speaker 1: up your alley that you'd recommend, you know, I don't, Um,

1712
01:31:23,240 --> 01:31:25,559
Speaker 1: I I don't like stuffed loins. I think it's a

1713
01:31:25,640 --> 01:31:31,280
Speaker 1: stunt and I don't think the result is really very good. Um.

1714
01:31:31,280 --> 01:31:36,680
Speaker 1: You know, backstress your money cut, don't mess with it.

1715
01:31:37,479 --> 01:31:39,160
Speaker 1: You know, it's it is what it is, and it's

1716
01:31:39,200 --> 01:31:43,240
Speaker 1: just pure piece of meats that that could be enjoyed

1717
01:31:43,280 --> 01:31:46,599
Speaker 1: by everybody, and it is the it is the easiest,

1718
01:31:46,640 --> 01:31:50,160
Speaker 1: most accessible part of the deer. So I mean, yeah,

1719
01:31:50,200 --> 01:31:52,080
Speaker 1: I like sauces with it, but most of the time

1720
01:31:52,160 --> 01:31:55,240
Speaker 1: it's like salt, fire and pepper, maybe a squeeze a lemon.

1721
01:31:56,320 --> 01:31:58,599
Speaker 1: You know, It's just I don't. I don't get too

1722
01:31:58,760 --> 01:32:02,040
Speaker 1: esoteric with back strap very often. Now you can make

1723
01:32:02,479 --> 01:32:04,920
Speaker 1: you could throw it curry, you could throw it in

1724
01:32:05,000 --> 01:32:08,280
Speaker 1: a in a Vietnamese soup like fuh you, I mean

1725
01:32:08,280 --> 01:32:11,760
Speaker 1: you could do Chinese food with it. You know, you

1726
01:32:11,760 --> 01:32:14,599
Speaker 1: can do all of those things, and I do. But

1727
01:32:14,840 --> 01:32:18,160
Speaker 1: if if I really, if if I'm serving like a loin,

1728
01:32:18,320 --> 01:32:20,559
Speaker 1: like a whole loin, I'm not going to mess with

1729
01:32:20,560 --> 01:32:25,040
Speaker 1: it too much. Last time we talked about grilling the loin,

1730
01:32:25,120 --> 01:32:26,160
Speaker 1: so we talked about how to do it, you know,

1731
01:32:26,200 --> 01:32:28,519
Speaker 1: an outdoor grill. Could you walk us through how you

1732
01:32:28,520 --> 01:32:30,439
Speaker 1: would do that inside? Let's say we're in the middle

1733
01:32:30,439 --> 01:32:32,840
Speaker 1: of the winter, We're not gonna use the grill outside. Um,

1734
01:32:32,880 --> 01:32:34,439
Speaker 1: how would be the best way to prepare a whole

1735
01:32:34,439 --> 01:32:37,960
Speaker 1: loin if you're stuck inside? Just like a roast like

1736
01:32:38,000 --> 01:32:40,080
Speaker 1: we talked to, you know, about half an hour ago

1737
01:32:40,120 --> 01:32:42,759
Speaker 1: about how do that roast in the oven where you

1738
01:32:42,760 --> 01:32:44,880
Speaker 1: you start it low and then you too, you know,

1739
01:32:44,960 --> 01:32:49,679
Speaker 1: the interior temperature to maybe one ten and then the

1740
01:32:49,680 --> 01:32:51,680
Speaker 1: only difference though, and this one is you wouldn't put

1741
01:32:51,680 --> 01:32:54,640
Speaker 1: it back in the oven. You would see it on

1742
01:32:54,800 --> 01:32:59,200
Speaker 1: the h in a pan, on the stovetop. So basically,

1743
01:32:59,400 --> 01:33:03,200
Speaker 1: you take your whole a souper use a boneless piece

1744
01:33:03,200 --> 01:33:05,839
Speaker 1: of venisone. It doesn't have to be. You could be chops.

1745
01:33:06,960 --> 01:33:08,760
Speaker 1: But but you know, you know, talking about a rack

1746
01:33:09,080 --> 01:33:12,200
Speaker 1: all attached to chops, and you take that and then

1747
01:33:12,280 --> 01:33:13,960
Speaker 1: you you know, you salt it, you oil it, you

1748
01:33:14,080 --> 01:33:17,160
Speaker 1: and you cook it the oven until it's about and inside,

1749
01:33:18,080 --> 01:33:20,680
Speaker 1: and then you pull it out and then you just

1750
01:33:20,880 --> 01:33:23,680
Speaker 1: you sear it in a roaring hot pan with just

1751
01:33:23,720 --> 01:33:25,880
Speaker 1: a little bit of fat, you know. I like to

1752
01:33:25,960 --> 01:33:29,360
Speaker 1: use in this case, like grape seed oil or canola oil,

1753
01:33:29,960 --> 01:33:32,519
Speaker 1: something that's a very high smoke point, and then you

1754
01:33:32,560 --> 01:33:35,439
Speaker 1: just sear it and get all of that crispiness on

1755
01:33:35,479 --> 01:33:37,800
Speaker 1: the outside. Did you let it rest and then you

1756
01:33:37,800 --> 01:33:41,240
Speaker 1: cut it. That's that's probably how I would do it

1757
01:33:41,600 --> 01:33:45,760
Speaker 1: inside because it's just it's a little bit easier to

1758
01:33:45,760 --> 01:33:48,200
Speaker 1: to control. Then if you try to do it all

1759
01:33:48,240 --> 01:33:51,360
Speaker 1: in the oven. M see that. That's that's new for

1760
01:33:51,400 --> 01:33:53,200
Speaker 1: me because for some reason I had it backwards. I

1761
01:33:53,280 --> 01:33:55,720
Speaker 1: was stearing it, you know, hot on the pan and

1762
01:33:55,720 --> 01:33:57,519
Speaker 1: then putting the pan in the oven and then letting

1763
01:33:57,560 --> 01:33:59,559
Speaker 1: go low and slow for a little bit then to

1764
01:33:59,560 --> 01:34:02,320
Speaker 1: finish it. But you're saying to the opposite. Either way

1765
01:34:02,320 --> 01:34:05,760
Speaker 1: it works. But again, if you do hot second, you

1766
01:34:05,800 --> 01:34:07,879
Speaker 1: have a little bit more control over the internal temperature.

1767
01:34:10,080 --> 01:34:13,360
Speaker 1: Interesting stuff, Dan, We're we're what are you thinking here?

1768
01:34:13,360 --> 01:34:15,200
Speaker 1: Where do you want to go with things next? I've

1769
01:34:15,200 --> 01:34:16,800
Speaker 1: been I've been controlling it for a way. So no,

1770
01:34:17,200 --> 01:34:21,559
Speaker 1: that's fine. I just this time in my life I

1771
01:34:21,600 --> 01:34:25,240
Speaker 1: do not have unless I have a weekend where I can.

1772
01:34:25,439 --> 01:34:29,840
Speaker 1: The kids are maybe drugged and they don't they don't move.

1773
01:34:30,160 --> 01:34:35,679
Speaker 1: They're just like every Tuesday basically basically, or when they're

1774
01:34:35,680 --> 01:34:39,000
Speaker 1: on you know, when they're on like sinus medication like

1775
01:34:39,040 --> 01:34:41,920
Speaker 1: they are right now. I might have some extra extra

1776
01:34:41,960 --> 01:34:46,439
Speaker 1: time to to cook what's the what's the maybe a

1777
01:34:46,479 --> 01:34:50,880
Speaker 1: good recipe for someone who has maybe less than an

1778
01:34:50,880 --> 01:34:55,439
Speaker 1: hour to cook a venison meal. Well, the croc pot

1779
01:34:55,479 --> 01:34:58,040
Speaker 1: stews and braises we talked about earlier, that's one of them,

1780
01:34:58,080 --> 01:34:59,400
Speaker 1: because that's one of those things that you do in

1781
01:34:59,439 --> 01:35:01,200
Speaker 1: the beginning and and you're you know, it's like thirty

1782
01:35:01,240 --> 01:35:04,400
Speaker 1: minutes when you get home from work. Um, you know,

1783
01:35:05,040 --> 01:35:08,479
Speaker 1: pieces of backstrap I typically will cut. You know, I

1784
01:35:08,479 --> 01:35:13,040
Speaker 1: don't shoot giant deer, so I will typically kind of

1785
01:35:13,080 --> 01:35:16,200
Speaker 1: foot foot lengths of backstrap. You know, you take that

1786
01:35:16,200 --> 01:35:17,519
Speaker 1: out when you come home from work to let it

1787
01:35:17,560 --> 01:35:19,720
Speaker 1: come to room temperature. You can just see her that

1788
01:35:19,720 --> 01:35:21,479
Speaker 1: in a pan. You don't need to knee the oven

1789
01:35:21,840 --> 01:35:23,800
Speaker 1: do that pan sauce. We talked about, serve it with

1790
01:35:23,840 --> 01:35:26,040
Speaker 1: some mashed potatoes or a salad. You're good to go.

1791
01:35:26,520 --> 01:35:29,160
Speaker 1: I mean I could do that in twenty minutes, gotcha.

1792
01:35:31,000 --> 01:35:34,240
Speaker 1: Hard to go wrong with that one. That's meat and potatoes,

1793
01:35:34,360 --> 01:35:36,599
Speaker 1: tych of good meal. Yeah, I mean it's you know,

1794
01:35:36,800 --> 01:35:41,040
Speaker 1: it's it's super easy. Um. You know, if you had

1795
01:35:41,120 --> 01:35:43,920
Speaker 1: flank flank meat from the deer, you can do fahitas.

1796
01:35:44,439 --> 01:35:47,680
Speaker 1: That's pretty easy. You can do fehatas with backstrap to

1797
01:35:48,400 --> 01:35:52,080
Speaker 1: you can do fehtas with you know, hole muscle roasts

1798
01:35:52,080 --> 01:35:53,720
Speaker 1: for the hide leg as well, because you're just you know,

1799
01:35:53,760 --> 01:35:56,679
Speaker 1: you're cutting it up into pieces and then just see

1800
01:35:56,680 --> 01:35:59,519
Speaker 1: here in it real fast, right, yeah, super fast, super hot.

1801
01:36:02,200 --> 01:36:04,960
Speaker 1: I'm getting hungry, yes for sure. Um. One of the

1802
01:36:05,000 --> 01:36:08,080
Speaker 1: things we we I've for whatever reason, I think head

1803
01:36:08,120 --> 01:36:09,840
Speaker 1: on the top of my mind earlier on maybe we

1804
01:36:09,840 --> 01:36:13,400
Speaker 1: were talking about smoker. Um, what about jerky. I don't

1805
01:36:13,400 --> 01:36:15,000
Speaker 1: think we've talked about this yet at all. Do you

1806
01:36:15,520 --> 01:36:18,720
Speaker 1: do you dabble and jerky or anything that I'll think, Oh, yeah,

1807
01:36:18,720 --> 01:36:20,880
Speaker 1: that make lots of jerky. I make both ground meat

1808
01:36:20,920 --> 01:36:24,040
Speaker 1: jerkey and uh in hole muscle jerky. Is there a,

1809
01:36:24,200 --> 01:36:30,200
Speaker 1: is there a simple way to to make good jerky? Yes? Um, well,

1810
01:36:30,240 --> 01:36:32,320
Speaker 1: if you the easiest way would be to I do

1811
01:36:32,720 --> 01:36:35,760
Speaker 1: a Chipotle jerky that I have on the site, and

1812
01:36:36,000 --> 01:36:39,040
Speaker 1: that's super easy. It's you know, all it requires is

1813
01:36:39,080 --> 01:36:41,760
Speaker 1: a is a trip down the Hispanic aisle of your

1814
01:36:41,760 --> 01:36:44,880
Speaker 1: local supermarket or to Latin market to get Chipotle and Adobo,

1815
01:36:45,320 --> 01:36:47,920
Speaker 1: which are very easy to find. Unless you live in

1816
01:36:47,960 --> 01:36:49,600
Speaker 1: a really, really small town, you should be able to

1817
01:36:49,600 --> 01:36:52,320
Speaker 1: find him. Uh. And if you don't have a no

1818
01:36:52,360 --> 01:36:54,320
Speaker 1: big deal, you can use like hot sauce if you want.

1819
01:36:54,320 --> 01:36:59,920
Speaker 1: But basically the structure is this. It is thinly slight

1820
01:37:00,040 --> 01:37:04,360
Speaker 1: pieces of nisine in a brine and the and then

1821
01:37:04,400 --> 01:37:06,519
Speaker 1: that you leave them in that brine in the fridge

1822
01:37:06,520 --> 01:37:09,800
Speaker 1: for two to three days because when you dry out

1823
01:37:09,920 --> 01:37:12,040
Speaker 1: the jerky, it's going to lose a lot of it's punch.

1824
01:37:13,120 --> 01:37:15,640
Speaker 1: You know. You you basically want to create an environment

1825
01:37:15,680 --> 01:37:18,439
Speaker 1: that is so full of flavor that you really would

1826
01:37:18,520 --> 01:37:21,760
Speaker 1: want to eat it as is. But once it's dried out,

1827
01:37:21,840 --> 01:37:24,479
Speaker 1: you're you're actually good to go, because it's it's everything

1828
01:37:24,479 --> 01:37:28,960
Speaker 1: mellows out in the drying process. So your basic brine,

1829
01:37:29,400 --> 01:37:33,360
Speaker 1: your minimum brine would be a quarter cup of kosher

1830
01:37:33,439 --> 01:37:38,200
Speaker 1: salt in one quart of water. And then when you

1831
01:37:38,280 --> 01:37:40,479
Speaker 1: have that, then you soaked the venicine and that for

1832
01:37:40,600 --> 01:37:43,920
Speaker 1: two to three days. That's it. That's all you really need.

1833
01:37:43,960 --> 01:37:47,760
Speaker 1: Everything else is gravy. I mean I do it with

1834
01:37:47,880 --> 01:37:51,240
Speaker 1: soy sauce because that provides salt. I do with Worcester shear.

1835
01:37:51,760 --> 01:37:56,320
Speaker 1: That's salt and acid. So I mean, the the basic

1836
01:37:56,680 --> 01:37:59,280
Speaker 1: rule is that you're burying it, you know, submerging it

1837
01:37:59,320 --> 01:38:03,120
Speaker 1: in a very alty, salty brine that has lots of

1838
01:38:03,120 --> 01:38:05,479
Speaker 1: flavor in it, and then you're drying it out. So

1839
01:38:05,720 --> 01:38:08,040
Speaker 1: your easiest way to make it is to take one

1840
01:38:08,080 --> 01:38:11,120
Speaker 1: of those big high leg roasts and have it partially

1841
01:38:11,120 --> 01:38:14,320
Speaker 1: frozen and slice it thin and then you put into

1842
01:38:14,360 --> 01:38:19,120
Speaker 1: the brine. And how do you need a special smoker

1843
01:38:19,160 --> 01:38:20,479
Speaker 1: to dry it out? Or have you ever done it

1844
01:38:20,520 --> 01:38:22,840
Speaker 1: just using your oven? Yeah? You can do with the oven.

1845
01:38:23,439 --> 01:38:25,759
Speaker 1: The new ovens now are very good. They can actually

1846
01:38:25,800 --> 01:38:29,519
Speaker 1: go down like one sometimes and you basically want to

1847
01:38:29,520 --> 01:38:32,559
Speaker 1: put your oven as low as it'll go. And what

1848
01:38:32,600 --> 01:38:36,120
Speaker 1: I would do is I would put it on a

1849
01:38:36,200 --> 01:38:40,679
Speaker 1: baking sheet that has a drying racks set on top

1850
01:38:40,720 --> 01:38:43,720
Speaker 1: of it. So because it's gonna drip. You can't just

1851
01:38:44,080 --> 01:38:46,400
Speaker 1: lie them in your in your oven. That's gonna be bad.

1852
01:38:46,720 --> 01:38:48,600
Speaker 1: And you don't want to put them directly on a

1853
01:38:48,680 --> 01:38:51,479
Speaker 1: surface because the underside is not going to drive very well.

1854
01:38:51,560 --> 01:38:52,960
Speaker 1: You have to keep flipping them over and over and

1855
01:38:53,000 --> 01:38:55,559
Speaker 1: over again. If you have them on a drying rack.

1856
01:38:57,280 --> 01:38:59,840
Speaker 1: If you have them on a drying rack, then you can,

1857
01:39:00,640 --> 01:39:02,080
Speaker 1: you know, just look, put them in the oven and

1858
01:39:02,080 --> 01:39:04,320
Speaker 1: it just dry. It takes I don't know, two, three

1859
01:39:04,400 --> 01:39:07,160
Speaker 1: or four hours to do it. The dehydrator takes longer

1860
01:39:07,200 --> 01:39:11,240
Speaker 1: because it's cooler. I've heard some people say you need

1861
01:39:11,280 --> 01:39:13,080
Speaker 1: to keep the oven door open with like a can

1862
01:39:13,080 --> 01:39:15,400
Speaker 1: of beer or something like that, like a you know,

1863
01:39:15,920 --> 01:39:19,600
Speaker 1: not full can of beer, empy can of beer. Um

1864
01:39:20,120 --> 01:39:24,120
Speaker 1: is why why it promotes air circulation. If you have

1865
01:39:24,120 --> 01:39:28,120
Speaker 1: a convection of it, turn the connection on. It's all

1866
01:39:28,120 --> 01:39:31,040
Speaker 1: about air circulation. That's why you know. Basically you're creating

1867
01:39:31,080 --> 01:39:33,920
Speaker 1: a very hot dehydrator by doing that, and then the

1868
01:39:34,040 --> 01:39:35,960
Speaker 1: drying wreck you mentioned, you could you could do the

1869
01:39:36,000 --> 01:39:38,800
Speaker 1: same type of thing maybe by putting a pan on

1870
01:39:38,880 --> 01:39:40,800
Speaker 1: the bottom shelf and then just lying your meat on

1871
01:39:40,840 --> 01:39:44,559
Speaker 1: the top, just rack in your oven. That could, but

1872
01:39:44,640 --> 01:39:47,280
Speaker 1: the grill, the greats of the rack on the top

1873
01:39:47,280 --> 01:39:50,000
Speaker 1: are very wide and you have to be dealing with

1874
01:39:50,120 --> 01:39:53,320
Speaker 1: very large pieces of jerky to do that. It's not impossible,

1875
01:39:53,680 --> 01:39:57,280
Speaker 1: but you want to fight or great than that. Okay,

1876
01:39:57,360 --> 01:39:58,680
Speaker 1: I think I can. I think I can make We

1877
01:39:58,720 --> 01:40:01,280
Speaker 1: can get a drying wreck. Essentially, take a drying wreck

1878
01:40:01,320 --> 01:40:03,280
Speaker 1: that would fit on top of a baking sheet and

1879
01:40:03,280 --> 01:40:05,200
Speaker 1: then you set it there so then there's like a

1880
01:40:05,240 --> 01:40:07,439
Speaker 1: half an inch gap between the baking sheet and the

1881
01:40:07,479 --> 01:40:09,720
Speaker 1: top of your drying wreck. Right. Yeah. You can get

1882
01:40:09,760 --> 01:40:11,519
Speaker 1: them in any supermarket, you know. You just go to

1883
01:40:11,560 --> 01:40:14,120
Speaker 1: this with the house the kitchen supply section of any

1884
01:40:14,120 --> 01:40:18,640
Speaker 1: supermarket and they'll have them. Okay, alright, cool. Yeah, No

1885
01:40:18,760 --> 01:40:20,400
Speaker 1: need to go to like Williams and Oma or anything

1886
01:40:21,360 --> 01:40:24,640
Speaker 1: good because I don't like shopping there. I know, very

1887
01:40:25,720 --> 01:40:29,160
Speaker 1: very very expensive stuff. Good stuff, but that's that's where

1888
01:40:29,160 --> 01:40:31,559
Speaker 1: you can have somebody else by it for you. Perfect

1889
01:40:31,560 --> 01:40:35,200
Speaker 1: for Christmas. Yeah. So, speaking of Christmas, I guess the

1890
01:40:35,240 --> 01:40:38,920
Speaker 1: last thing I have on my mind is if I

1891
01:40:38,960 --> 01:40:42,960
Speaker 1: am hosting a holiday gathering, what would be your single

1892
01:40:43,080 --> 01:40:46,920
Speaker 1: best recommendation for a main course for Christmas or whatever

1893
01:40:46,960 --> 01:40:49,599
Speaker 1: holiday gathering might I might have in the coming weeks.

1894
01:40:49,640 --> 01:40:51,639
Speaker 1: What would be your your go to if we haven't

1895
01:40:51,640 --> 01:40:54,240
Speaker 1: talked about it already, I would say one of the

1896
01:40:54,240 --> 01:40:56,080
Speaker 1: things that we talked about already, which which would be

1897
01:40:56,120 --> 01:41:01,960
Speaker 1: a big hind leg roast with you know, homemade cranberry sauce,

1898
01:41:02,000 --> 01:41:06,799
Speaker 1: smashed potatoes, greens, you know, the whole, maybe some dressing.

1899
01:41:07,400 --> 01:41:09,519
Speaker 1: You know, a really you know, like that big football

1900
01:41:09,600 --> 01:41:11,120
Speaker 1: roast that you get off the pine leg, you know,

1901
01:41:11,280 --> 01:41:14,400
Speaker 1: just the biggest roast you've got off the biggest piece

1902
01:41:14,400 --> 01:41:18,280
Speaker 1: of innocent and just done to a turn as slice thin,

1903
01:41:18,560 --> 01:41:20,840
Speaker 1: just like a roast beef and just nobody can say

1904
01:41:20,880 --> 01:41:24,680
Speaker 1: no to that. That's just a very classic we know

1905
01:41:24,800 --> 01:41:28,600
Speaker 1: that was served at the first Thanksgiving um. You know,

1906
01:41:28,640 --> 01:41:30,519
Speaker 1: there's no evidence that turkey was actually served at the

1907
01:41:30,560 --> 01:41:34,160
Speaker 1: first Thanksgiving UM. Either that or the you know, the

1908
01:41:34,200 --> 01:41:37,800
Speaker 1: whole crown roast of of backstrap. That's another really good

1909
01:41:37,800 --> 01:41:42,759
Speaker 1: way to go. H that's it. You want to cook?

1910
01:41:43,400 --> 01:41:46,679
Speaker 1: I mean, if you have the meads, you could slow

1911
01:41:46,760 --> 01:41:49,080
Speaker 1: roast and entire hind leg. That'd be kind of cool.

1912
01:41:49,320 --> 01:41:52,479
Speaker 1: I've done that before. You do that in a big

1913
01:41:52,479 --> 01:41:57,559
Speaker 1: smoker and that's pretty cool because you know there's nothing

1914
01:41:57,640 --> 01:42:00,799
Speaker 1: quite like hauling out a big old bunch of venison

1915
01:42:01,080 --> 01:42:03,040
Speaker 1: on a on a big table and slicing off pieces

1916
01:42:03,040 --> 01:42:06,599
Speaker 1: and throwing about people that have the well factor, that's

1917
01:42:06,640 --> 01:42:11,200
Speaker 1: for sure. Yeah, totally. Yeah. Well, shoot, I think, uh,

1918
01:42:11,360 --> 01:42:13,479
Speaker 1: I think I've got some good ideas to bust out

1919
01:42:13,520 --> 01:42:15,800
Speaker 1: this holiday season. What about you, dandy feel a little

1920
01:42:15,800 --> 01:42:18,040
Speaker 1: bit better about up in your game? Well, as soon

1921
01:42:18,080 --> 01:42:21,120
Speaker 1: as this is over, I'm just gonna go buy the book.

1922
01:42:21,880 --> 01:42:25,200
Speaker 1: Well that's an issue, though, Why is it an issue?

1923
01:42:25,400 --> 01:42:27,760
Speaker 1: Because I don't think the book. The book, the Venison book,

1924
01:42:27,800 --> 01:42:30,280
Speaker 1: at least tank is not available yet. But can you

1925
01:42:30,320 --> 01:42:34,120
Speaker 1: tell us about that now? Actually, sure, the Venicon book,

1926
01:42:34,120 --> 01:42:36,920
Speaker 1: which is buck Buck Moose, which is we wanted to

1927
01:42:37,000 --> 01:42:39,439
Speaker 1: name it that because it's dealing with all different antward things,

1928
01:42:39,439 --> 01:42:43,160
Speaker 1: so not just deer um. We got funding for it

1929
01:42:43,200 --> 01:42:46,479
Speaker 1: on a Kickstarter lass you know, November, and it's going

1930
01:42:46,520 --> 01:42:49,360
Speaker 1: to come out in the middle of we're shooting for

1931
01:42:49,479 --> 01:42:53,320
Speaker 1: late August. You can order it on Amazon now, so

1932
01:42:53,439 --> 01:42:55,599
Speaker 1: that's a good thing. So if you look for buck

1933
01:42:55,640 --> 01:42:59,320
Speaker 1: Buck Moose on Amazon dot com, you'll find it and

1934
01:42:59,320 --> 01:43:02,800
Speaker 1: then you can you can reserve a copy. In the meantime,

1935
01:43:03,600 --> 01:43:05,759
Speaker 1: I would direct you to the website, which is Hunter

1936
01:43:05,920 --> 01:43:10,200
Speaker 1: Angler Gardner Cook. It's honest, dash food dot net. And

1937
01:43:10,600 --> 01:43:12,840
Speaker 1: the easiest way really to find me though, is just

1938
01:43:12,880 --> 01:43:15,200
Speaker 1: to google my name. If you google my name, you'll

1939
01:43:15,240 --> 01:43:18,320
Speaker 1: find Hunter Angler Gardner Cook and just look for venicine recipes.

1940
01:43:18,360 --> 01:43:21,880
Speaker 1: And I've got, oh, hell, I don't know, maybe fifty

1941
01:43:21,960 --> 01:43:24,479
Speaker 1: sixty venicine recipes on the on the website, and then

1942
01:43:24,680 --> 01:43:28,280
Speaker 1: that should tide you over until the book comes out. Yeah,

1943
01:43:27,840 --> 01:43:30,320
Speaker 1: I I definitely recommend you do that, Dan, because I

1944
01:43:30,520 --> 01:43:32,320
Speaker 1: think I mentioned the first time we talked with Hank,

1945
01:43:32,400 --> 01:43:36,200
Speaker 1: but basically not not all, but almost all of the

1946
01:43:36,240 --> 01:43:38,680
Speaker 1: great venicin recipes that we whip up here on a

1947
01:43:38,800 --> 01:43:41,519
Speaker 1: on a regular basis are our Hanks. There's definitely been

1948
01:43:41,520 --> 01:43:43,080
Speaker 1: a lot of good ones. Like I said, the meat

1949
01:43:43,520 --> 01:43:46,559
Speaker 1: the meat loaf is a standby the way you do

1950
01:43:46,600 --> 01:43:49,679
Speaker 1: the backstrap. We've done that a lot. Um The saucy

1951
01:43:49,680 --> 01:43:51,680
Speaker 1: you mentioned, we've tried. We love that. So there's there's

1952
01:43:51,680 --> 01:43:54,040
Speaker 1: a lot of good stuff there, So highly recommend it.

1953
01:43:54,080 --> 01:43:56,800
Speaker 1: I'm looking forward to the book too. I I think, well,

1954
01:43:56,840 --> 01:43:59,639
Speaker 1: I know, I contributed to the kickstar campaign, so I've

1955
01:43:59,640 --> 01:44:01,840
Speaker 1: got one guaranteed to come down the roads. I'm excited

1956
01:44:01,880 --> 01:44:06,559
Speaker 1: about that. And like you mentioned, Hank, honest, dash food

1957
01:44:06,600 --> 01:44:09,120
Speaker 1: dot net is the place to go get more information

1958
01:44:09,160 --> 01:44:11,120
Speaker 1: for you. And then you mentioned it's on Amazon the

1959
01:44:11,120 --> 01:44:15,840
Speaker 1: book to right, Yep, yep. Cool. Well, Dan, I guess

1960
01:44:15,880 --> 01:44:17,479
Speaker 1: you can't get the recipes from the book now, but

1961
01:44:17,520 --> 01:44:20,720
Speaker 1: you can pre order, so there you right, I'm talking

1962
01:44:20,760 --> 01:44:22,840
Speaker 1: about the other book. I was talking about the other book.

1963
01:44:23,240 --> 01:44:25,679
Speaker 1: There's some good stuff in their Hunt Gathered Cook. Yes,

1964
01:44:25,960 --> 01:44:29,080
Speaker 1: there are. There's there's way fewer that is the recipes

1965
01:44:29,120 --> 01:44:31,559
Speaker 1: of that book, but they're they're enough to get you

1966
01:44:31,600 --> 01:44:34,479
Speaker 1: tied out. There's enough to tide you over. A long story,

1967
01:44:34,560 --> 01:44:37,120
Speaker 1: long story short. I just need to buy the book

1968
01:44:37,160 --> 01:44:40,760
Speaker 1: and go to the website and start following your instructions

1969
01:44:40,800 --> 01:44:44,599
Speaker 1: instead of doing trying to cook myself. Yeah. I mean

1970
01:44:44,600 --> 01:44:46,559
Speaker 1: I can say you have to, but I mean you couldn't.

1971
01:44:47,160 --> 01:44:50,599
Speaker 1: I'm gonna I'm gonna say. I'm gonna say that. I

1972
01:44:50,600 --> 01:44:53,519
Speaker 1: think I think to your point, Dan, kind of is

1973
01:44:53,560 --> 01:44:55,679
Speaker 1: that there's something you said about just trying new things, right,

1974
01:44:55,720 --> 01:44:58,200
Speaker 1: I think some of us kind of fall into the

1975
01:44:58,200 --> 01:45:00,400
Speaker 1: old I will just put ground venison the stuff I

1976
01:45:00,439 --> 01:45:02,280
Speaker 1: usually put my regular ground beef in and make the

1977
01:45:02,280 --> 01:45:05,519
Speaker 1: same regular, same old, same old things. But there's a

1978
01:45:05,560 --> 01:45:08,200
Speaker 1: lot of fun in trying some of these unique preparations

1979
01:45:08,280 --> 01:45:11,479
Speaker 1: and going out of your comfort zone. So it's it's

1980
01:45:11,560 --> 01:45:13,640
Speaker 1: nice that there's someone in a resource like what you've

1981
01:45:13,680 --> 01:45:15,240
Speaker 1: put out their hank that can help us do that

1982
01:45:15,280 --> 01:45:18,960
Speaker 1: in a way that doesn't make for disastrous results. Yeah,

1983
01:45:19,000 --> 01:45:21,040
Speaker 1: I mean, I appreciate that. I mean, that's that's really

1984
01:45:21,040 --> 01:45:23,080
Speaker 1: why I do. What I do is is to is

1985
01:45:23,120 --> 01:45:26,080
Speaker 1: to be a trusted resource. And you know, so people,

1986
01:45:26,320 --> 01:45:28,320
Speaker 1: I mean, people work hard for their medicine, and I

1987
01:45:28,800 --> 01:45:30,800
Speaker 1: it kills me when I hear you know, I made

1988
01:45:30,800 --> 01:45:33,640
Speaker 1: this a night. I had a guy in Europe, you know,

1989
01:45:34,280 --> 01:45:36,679
Speaker 1: cook one of his things at centigrade when he didn't

1990
01:45:36,680 --> 01:45:39,720
Speaker 1: realize that my temperatures were fahrenheit. Oh no. And so

1991
01:45:39,840 --> 01:45:41,559
Speaker 1: what I did after that is I went through every

1992
01:45:41,560 --> 01:45:44,559
Speaker 1: one of my recipes, and you know, I have hundreds

1993
01:45:44,600 --> 01:45:47,000
Speaker 1: of them, and I I put degrees fahrenheit after every

1994
01:45:47,040 --> 01:45:49,639
Speaker 1: single one. They didn't wan anybody else to make that mistake. Yeah,

1995
01:45:49,880 --> 01:45:52,640
Speaker 1: that'd be a doozy, I bet. Yeah, Like, really, you

1996
01:45:52,680 --> 01:45:57,000
Speaker 1: really thought I was meeting It's like the surface of

1997
01:45:57,040 --> 01:46:02,000
Speaker 1: the sun that would be uh, some tough venison. I

1998
01:46:02,040 --> 01:46:07,040
Speaker 1: bet alright, Hank, Well this has been this has been

1999
01:46:07,080 --> 01:46:10,280
Speaker 1: great as as we've come to expect. So man, thank

2000
01:46:10,320 --> 01:46:13,439
Speaker 1: you so much for sharing this insight your ideas, and

2001
01:46:13,720 --> 01:46:15,519
Speaker 1: we'll be sure to include links to all of your

2002
01:46:15,560 --> 01:46:18,000
Speaker 1: stuff on the blog post for this as well. I

2003
01:46:18,080 --> 01:46:21,479
Speaker 1: appreciate it. All right, Well, good luck this holiday season

2004
01:46:21,520 --> 01:46:24,000
Speaker 1: with your various cooking escapades. I'm sure you'll be doing

2005
01:46:24,040 --> 01:46:27,200
Speaker 1: some things and and thanks again. Yeah, thanks for having

2006
01:46:27,240 --> 01:46:29,760
Speaker 1: me on and uh, I will talk to you soon.

2007
01:46:29,880 --> 01:46:34,360
Speaker 1: I bet it sounds great, Hank, bye bye bye. All right, Well,

2008
01:46:34,600 --> 01:46:38,040
Speaker 1: there you go. Another episode is in the books, and

2009
01:46:38,080 --> 01:46:40,240
Speaker 1: I hope you all found that as helpful as Dan

2010
01:46:40,320 --> 01:46:42,519
Speaker 1: and I did. We're both excited to get in the

2011
01:46:42,600 --> 01:46:45,280
Speaker 1: kitchen and try out some of these new ideas. Now,

2012
01:46:45,320 --> 01:46:49,840
Speaker 1: before we let you go, though, one important reminder. As

2013
01:46:49,840 --> 01:46:53,040
Speaker 1: we mentioned earlier today and as you mentioned last week,

2014
01:46:53,080 --> 01:46:57,120
Speaker 1: we've got an awesome sweepstakes going on foreword to Hunt,

2015
01:46:57,160 --> 01:47:00,240
Speaker 1: in which we're giving away some great prizes that first,

2016
01:47:00,240 --> 01:47:03,360
Speaker 1: pray excuse me. The first place prize is a brand

2017
01:47:03,400 --> 01:47:07,080
Speaker 1: new Bear archery arena thirty bow. Second prize is a

2018
01:47:07,120 --> 01:47:11,160
Speaker 1: sick gear Celsius Shackett and Fanatic Beanie. And third prize

2019
01:47:11,160 --> 01:47:13,720
Speaker 1: is a wired Hunt hat and T shirt. So to

2020
01:47:13,920 --> 01:47:17,120
Speaker 1: enter that sweepstakes, go to wired to hunt dot com

2021
01:47:17,200 --> 01:47:19,800
Speaker 1: slash Holiday and they'll send you to a Facebook page

2022
01:47:19,800 --> 01:47:22,439
Speaker 1: that's hosting this giveaway. Once you get there, you just

2023
01:47:22,479 --> 01:47:25,840
Speaker 1: need to enter your name, email address, birthdate, and a

2024
01:47:25,960 --> 01:47:29,200
Speaker 1: code phrase. And that code phrase was only shared during

2025
01:47:29,640 --> 01:47:33,160
Speaker 1: episode eighty three of this podcast, that was last week's podcast.

2026
01:47:33,960 --> 01:47:35,559
Speaker 1: I'm not gonna tell you what that code phrase is.

2027
01:47:35,640 --> 01:47:38,360
Speaker 1: Now make sure you listen to number eighty three if

2028
01:47:38,360 --> 01:47:41,040
Speaker 1: you haven't already, and once you get that code phrase,

2029
01:47:41,040 --> 01:47:43,759
Speaker 1: you'll also enter that in at the page I just mentioned.

2030
01:47:43,880 --> 01:47:48,000
Speaker 1: So the sweepstakes is open until December two thousand fifteen,

2031
01:47:48,320 --> 01:47:50,759
Speaker 1: and will then announce the winners on the next episode

2032
01:47:50,760 --> 01:47:53,800
Speaker 1: of the podcast after that. So again, visit wired to

2033
01:47:53,880 --> 01:47:57,599
Speaker 1: hunt dot com slash Holiday to enter that giveaway. Now.

2034
01:47:58,000 --> 01:48:02,560
Speaker 1: Also another reminder, if you've been enjoying this show, this podcast,

2035
01:48:02,720 --> 01:48:05,639
Speaker 1: we would really, really really appreciate if you would leave

2036
01:48:05,680 --> 01:48:10,160
Speaker 1: a rating or review on iTunes. Well over four hundred

2037
01:48:10,200 --> 01:48:13,280
Speaker 1: of you have already done that, and that's unbelievable and

2038
01:48:13,479 --> 01:48:16,519
Speaker 1: I just appreciate so much. Sharing that feedback with us

2039
01:48:16,600 --> 01:48:19,479
Speaker 1: is really helpful and it's very helpful and helping new

2040
01:48:19,520 --> 01:48:21,320
Speaker 1: people decide whether or not they want to listen to

2041
01:48:21,320 --> 01:48:23,639
Speaker 1: the show, So thank you so much for doing that.

2042
01:48:24,320 --> 01:48:26,639
Speaker 1: Speaking of thanks, we also need to thank our partners

2043
01:48:26,680 --> 01:48:29,080
Speaker 1: who helped make this show possible. So big thank you too,

2044
01:48:29,160 --> 01:48:32,519
Speaker 1: sick A, Gear, Trophy, Ridge Bear Archery, Red Nick Blinds,

2045
01:48:32,560 --> 01:48:36,600
Speaker 1: hunter A, maps Ozonics, Carbon Express, Lacrosse Boots, and the

2046
01:48:36,640 --> 01:48:40,559
Speaker 1: White Tailed Institute of North America. So with all that said,

2047
01:48:40,680 --> 01:48:43,120
Speaker 1: thank you again for joining us today. I hope you've

2048
01:48:43,120 --> 01:48:45,719
Speaker 1: got some new inspiration for the kitchen, and of course

2049
01:48:46,160 --> 01:48:48,639
Speaker 1: I hope you'll stay wired to Hunt.