WEBVTT - Ep. 258: This Country Life - 2024 World Championship Squirrel Cook Off (Bonus!)

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<v Speaker 1>Welcome to This Country Life. I'm your host, Brent Reeves

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<v Speaker 1>from coon hunting to trot lining and just general country living.

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<v Speaker 2>I want you to stay a.

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<v Speaker 1>While as I share my experiences and life lessons. This

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<v Speaker 1>Country Life is presented by Case Knives on Meat Eaters

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<v Speaker 1>Podcast Network, bringing you the best outdoor podcast.

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<v Speaker 2>The airwaves had off.

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<v Speaker 1>All right, friends, grab a chair or drop that tailgate.

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<v Speaker 1>I've got some stories to share. It's our first bonus

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<v Speaker 1>episode of This Country Life. And if you heard us

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<v Speaker 1>on the Bear Grease Render talking about the World Championship

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<v Speaker 1>Squirrel Cookoff, you may not have known that. Me and

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<v Speaker 1>Reva Hanson we're also walking around visiting with folks about

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<v Speaker 1>the squirrels they were cooking and the methods they were using.

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<v Speaker 1>And we're fixing to talk about it now. If you

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<v Speaker 1>like to say see what we're talking about, hop on

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<v Speaker 1>over to the Meat Eater Podcast Network YouTube channel and

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<v Speaker 1>watch along.

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<v Speaker 2>Listen to you every week.

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<v Speaker 3>But hey, Paul, Yeah, yeah, we are here.

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<v Speaker 1>With Paul and they were the World Champion Squirrel Cookoff

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<v Speaker 1>of twenty twenty three.

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<v Speaker 2>Now, where are you all from?

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<v Speaker 4>Northern Kentucky? He's from Litchfield, Kentucky and Paul's from Columbia, Kentucky.

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<v Speaker 1>All right, all right now and Kentucky's represented Well here

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<v Speaker 1>tell me what you're fixing that.

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<v Speaker 4>We're making a It's a campfire Cumberland campfire pie. It's

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<v Speaker 4>made with a Cumberland sauce, been around since the seventeen hundreds,

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<v Speaker 4>wild game sauce. It's got currant jelly and stuff in it,

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<v Speaker 4>really good sauce. And I'm making cherry fritters with a

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<v Speaker 4>prey leaned squirrel and hickory nuts on the top of it,

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<v Speaker 4>and then little pepper's on the side just because man.

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<v Speaker 2>That makes me hungry just thinking about it.

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<v Speaker 5>Now.

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<v Speaker 2>Is this different from what you cooked last year?

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<v Speaker 6>Yeah?

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<v Speaker 4>Last year we went with a called it to a squirrel,

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<v Speaker 4>Loretta I did. Uh yeah, I think you were one

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<v Speaker 4>of the judges. It was on the uh steak I

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<v Speaker 4>am sauce basically going the squirrel eggs. Yeah, with mince

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<v Speaker 4>meat tried pies.

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<v Speaker 2>That is incredible. How'd you go over with this?

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<v Speaker 1>And what's the process of trialing there to get it

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<v Speaker 1>going well?

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<v Speaker 4>Uh?

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<v Speaker 1>This year's recipe?

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<v Speaker 4>I was sitting in a deer stand, got bored, started

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<v Speaker 4>looking up wild game sauces and That's what I came

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<v Speaker 4>up with, was that that, And then I've been wanting

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<v Speaker 4>to do the pritters. We did the mince meat last year,

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<v Speaker 4>and just just researching old game recipes and stuff, something

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<v Speaker 4>a little bit different.

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<v Speaker 2>All right, this is something I'm asking everybody. Will you

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<v Speaker 2>set us some aside that we can come back and

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<v Speaker 2>try it a little bit?

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<v Speaker 4>We sure will.

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<v Speaker 2>Yes, all right, that's that's proof right there. We'll get

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<v Speaker 2>you something.

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<v Speaker 4>I actually, actually I've got a pot of groundhauled chili

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<v Speaker 4>over there.

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<v Speaker 2>Yeah, trail ballooney really.

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<v Speaker 4>Made from brown whistle pig chili.

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<v Speaker 2>Oh well, we got to try that too. What you

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<v Speaker 2>got there?

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<v Speaker 4>We're testing the fritters.

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<v Speaker 2>Is it hot?

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<v Speaker 7>Yeah?

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<v Speaker 2>I'm trying to get my almond right, tell me what?

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<v Speaker 2>Tell me what all is in there?

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<v Speaker 4>Just a flour, sugar, bacon now I'm Michigan sour cherries,

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<v Speaker 4>a little almond to jazz it up a little bit.

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<v Speaker 1>Now, my grandpa when he took a bite of something,

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<v Speaker 1>you know, he liked it.

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<v Speaker 2>If he said, you know what, this tastes like. It

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<v Speaker 2>tastes like more that that good.

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<v Speaker 1>We'll get you a full deal with everything going with

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<v Speaker 1>that's good man, Thank you, thank you very much.

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<v Speaker 2>Brand I'm the I'm the baker.

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<v Speaker 4>Was at a flea market. I thought of you, said,

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<v Speaker 4>I read verse they in. Now I know you know

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<v Speaker 4>this guy is about country boys, the old swimming holes

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<v Speaker 4>pull them in the last I'd like you to have

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<v Speaker 4>it and that it is. Yeah, every time when I

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<v Speaker 4>read it, I said, I God, give this to princip.

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<v Speaker 2>That is so fall for you.

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<v Speaker 8>Yeah, of course.

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<v Speaker 2>You know you can't believe anything it says. I don't

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<v Speaker 2>believe nothing.

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<v Speaker 4>Anybody good, ugger we got we got two marines with

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<v Speaker 4>me today too.

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<v Speaker 6>So Kennie Murphy, heygree what is happening?

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<v Speaker 1>We're trying to get her squirrel stuff ready.

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<v Speaker 2>I don't this fella needs no introduction.

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<v Speaker 1>He is an absolute whirlwind of small game killery. Name it,

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<v Speaker 1>he hunts it, squirrels, rabbits, whatever. What are y'all cooking today, Kevin?

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<v Speaker 9>We are cooking.

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<v Speaker 7>We've got rabbit gumbowl for the crowd to have, and

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<v Speaker 7>we have dirty rice.

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<v Speaker 9>Squirrel Vinnet's pepper jelly mayo.

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<v Speaker 7>And we have squirrel gumbow. Is that right, Jeff?

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<v Speaker 9>For the judges?

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<v Speaker 2>Oh very nice? Now whose recipes.

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<v Speaker 1>Is mister chef?

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<v Speaker 2>Jeff Chef Jeff. Now are they from Kentucky too?

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<v Speaker 7>He's from all over.

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<v Speaker 1>He's obviously wanted by the law somewhere, so we're not

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<v Speaker 1>gonna narrow down where he's from.

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<v Speaker 2>Both of these boys are from all over.

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<v Speaker 4>I'm not gonna tell you where they.

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<v Speaker 9>But we know where they're at.

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<v Speaker 1>And that's the World Championship Squirrel cook Off.

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<v Speaker 2>Now did they did they compete last year?

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<v Speaker 4>Chef Jeff was the one man show last year, and

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<v Speaker 4>so we brought some kitchen help. I'm just an ornament.

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<v Speaker 2>I got you.

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<v Speaker 1>One thing I noticed right off when I've seen Kevin

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<v Speaker 1>over here is that today he's wearing shoes.

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<v Speaker 2>How long is that gonna last? Well till it lasts.

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<v Speaker 1>That's awesome, man. We'll save us some gumbo. We want

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<v Speaker 1>to try something you start then, all right, brother, thank you.

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<v Speaker 1>What's the name of y'all's team.

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<v Speaker 10>Grand Prayer Grillers?

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<v Speaker 2>What's your name?

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<v Speaker 5>Nick?

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<v Speaker 6>Nick?

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<v Speaker 2>Law, Nick, and Matt? Where y'all from Central Organs? Okay?

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<v Speaker 1>All right, our in prairie, sir and pray?

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<v Speaker 2>All right, we're talking about squirrels now, but it won't

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<v Speaker 2>be long. Y'all be thinking about ducks right a little

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<v Speaker 2>bit first.

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<v Speaker 10>Yeah, all right, your equal opportunity.

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<v Speaker 2>Equal opportunity, y'all like you. If it's in the woods,

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<v Speaker 2>we'll try to you. That's all right. Tell me, uh,

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<v Speaker 2>is this y'all's first competition? We came here last year

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<v Speaker 2>the first time, got nine.

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<v Speaker 1>The nice yeah, yep, nice, okay, ninth place, that's pretty spoiled.

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<v Speaker 2>Yeah, tell me what you cook today? We got like

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<v Speaker 2>a deep fried.

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<v Speaker 10>Squirrel burrito and crowning savi. It's the side squirrel chips

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<v Speaker 10>on the side, Yeah, squirrel tilla chips.

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<v Speaker 1>Spottilla chips.

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<v Speaker 2>Is this your first competent or the second competition?

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<v Speaker 10>Yes, sir, we did we did last year, right, Yeah,

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<v Speaker 10>scrappy sabch crappy Savicia.

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<v Speaker 2>It's been frozen parrisise ago. You're good to go. All right,

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<v Speaker 2>I love it. Let's go over and see what y'all doing. Now,

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<v Speaker 2>you all right, little in the wild game.

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<v Speaker 10>Since the pot takes no prisoners, so you can make

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<v Speaker 10>anything you cook, attendance.

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<v Speaker 6>Youe in here.

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<v Speaker 2>It's good stuff. So we're just browning these a little bit,

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<v Speaker 2>and that's the pot.

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<v Speaker 10>And then we're gonna pre shure to cook them and

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<v Speaker 10>debone all the meat and then we'll make our taco

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<v Speaker 10>burrito mixed from that.

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<v Speaker 2>Man, that is absolutely I wish you could smell.

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<v Speaker 1>You could smell what if that smells like right now,

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<v Speaker 1>you'd be crawling.

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<v Speaker 2>Through the all ingredients be prepared.

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<v Speaker 1>We'll just flash for those burritos real quick. They won't

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<v Speaker 1>they won't be in there. They're not gonna be drenched,

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<v Speaker 1>you know.

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<v Speaker 2>Yeah, they're just as quick flash.

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<v Speaker 6>Yeah.

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<v Speaker 10>So we're just browning these little bit with some onions

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<v Speaker 10>and seasoning oil, and then we'll put them some plotles

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<v Speaker 10>of broth in there and debone it make burritos.

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<v Speaker 2>Did y'all come up with this this year? Or is

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<v Speaker 2>this an old recipe? We did? Uh, we did those

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<v Speaker 2>last year.

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<v Speaker 10>We did a similar recipe last year, but we've uh,

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<v Speaker 10>we've improved upon it since.

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<v Speaker 2>He's for our kids. Yeah, that's how we got to.

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<v Speaker 7>We do everything.

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<v Speaker 1>Dear taco, squirrel, rabbit whatever.

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<v Speaker 2>Now is this a secret recipe?

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<v Speaker 10>Oh man, we'll share this with anybody, all right, tell

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<v Speaker 10>me how you cook. We just we used some of

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<v Speaker 10>Malcolm's spg the killer hogs on here, little old little onions.

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<v Speaker 10>You can't mess up sorry that way, and then well, uh,

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<v Speaker 10>it's we're gonna cook her down and pressure cook it

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<v Speaker 10>and de bone it, and then we'll add a little

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<v Speaker 10>more season than after that.

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<v Speaker 2>All right, I'm looking forward to it.

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<v Speaker 1>Ring the dinner bell loud because I want to come

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<v Speaker 1>back down.

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<v Speaker 2>In a minute. So with it me.

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<v Speaker 10>We're making our chips perfect, We're make a loose we'll

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<v Speaker 10>figure out.

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<v Speaker 2>I'm on, Matt, thank you. That's gonna be good. All

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<v Speaker 2>right now? If I remember right, hear me? You guys

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<v Speaker 2>were part of the team in the Warned the World

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<v Speaker 2>Championship last.

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<v Speaker 1>Year, Is that right?

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<v Speaker 7>Yes, sir, I was with these guys behind me last year.

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<v Speaker 7>We decided we break it up this year, trying to

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<v Speaker 7>get first and second in the state of Kentucky.

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<v Speaker 1>Somebody I talked to send me the recipe is that you.

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<v Speaker 2>No, I wasn't here last year.

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<v Speaker 9>This is my first time he invited me out this year.

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<v Speaker 2>So all right, where are y'all from? Horny, Kentucky, Worthy Kentucky.

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<v Speaker 6>Yees? Sir?

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<v Speaker 2>Tell me about these squirrels.

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<v Speaker 7>Here, Well, most of them are killed by my son.

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<v Speaker 7>Them were killed by day his son, Little Eddie Squirrels

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<v Speaker 7>Killer Simmons.

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<v Speaker 2>He busted quite a few.

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<v Speaker 1>Love of course, it's a recipe, a new recipe or

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<v Speaker 1>something old that y'all had for river.

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<v Speaker 2>Now, so we're gonna do it, just likely to have

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<v Speaker 2>it go to my house.

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<v Speaker 7>Fry up squirrel some ash tag squirrel gravy traditional.

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<v Speaker 2>I like it. Well, nothing one you eat them? Yes, sir,

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<v Speaker 2>that's a last job.

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<v Speaker 1>Tell me about the recipe that y'all been using. That

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<v Speaker 1>you've been using ad hole? Is this from you, grandpa?

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<v Speaker 1>How you learned to do it when you were young

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<v Speaker 1>or what? What's what's your history? Who's eating squirrels with cooking?

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<v Speaker 7>Yeah, that's pretty much how we've always done it, Cry

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<v Speaker 7>them up, have it a little gravy.

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<v Speaker 1>Let's tell me what's your process of getting the perfair

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<v Speaker 1>and in front?

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<v Speaker 7>Well, for right now we're trying to pick sure and

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<v Speaker 7>find the best little pieces of leg and everything like

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<v Speaker 7>that for the judges. Try to get all the hair

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<v Speaker 7>and shot off air with and and uh, I'm gonna

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<v Speaker 7>seize them up and then uh, what's buttermilk on them

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<v Speaker 7>and soak for a little while, put them bringing out

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<v Speaker 7>and regiments of season flowers.

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<v Speaker 2>Do it the old electric skilling, just like mom.

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<v Speaker 1>Used to do. Ah, I got we all save us

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<v Speaker 1>some Yes, sir, let me son back.

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<v Speaker 2>We went back to eat the same Absolutely, we sure will.

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<v Speaker 2>All right, thank you.

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<v Speaker 1>Hey, we're here with the squirrel mafia.

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<v Speaker 2>Is that right?

0:10:35.880 --> 0:10:36.080
<v Speaker 5>Yeah?

0:10:36.080 --> 0:10:39.719
<v Speaker 2>Buck snort, squirrel ma buck snort, the squirrel mafia. What

0:10:39.840 --> 0:10:42.560
<v Speaker 2>are you cooking today, Curtis, I guess we can tell it.

0:10:42.559 --> 0:10:43.160
<v Speaker 2>It's too late.

0:10:43.240 --> 0:10:46.240
<v Speaker 9>Now we're cooking squirrel gumbo, and then we're also going

0:10:46.280 --> 0:10:48.480
<v Speaker 9>to do squirrel boot and balls.

0:10:48.480 --> 0:10:50.160
<v Speaker 2>Come on with it. Where are you boys from?

0:10:50.600 --> 0:10:55.120
<v Speaker 9>Uh in northwest Arkansas? We're from uh Rogers Faetteville area.

0:10:55.200 --> 0:10:57.080
<v Speaker 2>Yeah, so you got this. You got the home field,

0:10:57.080 --> 0:11:01.960
<v Speaker 2>advanced fields manage, got local squirrels, taste rights. Everybody tell

0:11:02.000 --> 0:11:03.600
<v Speaker 2>me what this guy's doing back your line.

0:11:04.480 --> 0:11:06.960
<v Speaker 9>He's prepping some of the you know, we get eighty

0:11:07.000 --> 0:11:11.120
<v Speaker 9>percent squirrel, you can have twenty percent something else in

0:11:11.160 --> 0:11:12.480
<v Speaker 9>that ought to be sausage.

0:11:12.520 --> 0:11:15.520
<v Speaker 2>So well, it's gumbo. It's gotta bere. Can we come

0:11:15.559 --> 0:11:18.840
<v Speaker 2>around there kind and see what's going on? Yeah?

0:11:18.880 --> 0:11:21.600
<v Speaker 1>You can you see inside these pot walk me through

0:11:21.600 --> 0:11:22.520
<v Speaker 1>the process.

0:11:22.360 --> 0:11:24.840
<v Speaker 2>This is gonna come out after this to It's not

0:11:24.840 --> 0:11:27.920
<v Speaker 2>a secret in this life. No, it's not a secret.

0:11:28.760 --> 0:11:29.800
<v Speaker 2>It's a regular gumbo.

0:11:29.920 --> 0:11:31.720
<v Speaker 9>We're gonna start with a butter and make a roof,

0:11:32.360 --> 0:11:34.800
<v Speaker 9>and then we've got all fresh vegetables, you know, all

0:11:34.880 --> 0:11:38.040
<v Speaker 9>the trinity everything that goes in and yep and uh

0:11:38.800 --> 0:11:43.360
<v Speaker 9>and uh, and then we've got squirrel. We're gonna pressure

0:11:43.400 --> 0:11:46.240
<v Speaker 9>cook in and uh and then prep and then add

0:11:46.280 --> 0:11:49.200
<v Speaker 9>to once we get the roo established and get our

0:11:49.280 --> 0:11:50.040
<v Speaker 9>vesions done.

0:11:50.120 --> 0:11:52.599
<v Speaker 1>So is this a recipe that y'all came up for

0:11:52.840 --> 0:11:54.520
<v Speaker 1>this or is this what you've been cooking forever?

0:11:54.679 --> 0:11:56.400
<v Speaker 2>It's just it's just what you cook.

0:11:56.520 --> 0:11:58.520
<v Speaker 9>Yeah, when you make gumbo, it's not really a recipe.

0:11:59.120 --> 0:11:59.920
<v Speaker 9>Cook it in the path.

0:12:00.120 --> 0:12:03.120
<v Speaker 2>So, man, it's a and gumbo. I always tell people.

0:12:03.240 --> 0:12:04.600
<v Speaker 2>They say, what you put in the gumbo?

0:12:04.679 --> 0:12:07.960
<v Speaker 10>And I said, whatever I got in my eyespots.

0:12:07.720 --> 0:12:10.240
<v Speaker 9>Whatever's left over. Yeah, it's whatever we got. Well, so

0:12:10.720 --> 0:12:13.840
<v Speaker 9>we're serving. We're making a big batch for the crowd too.

0:12:14.040 --> 0:12:18.120
<v Speaker 9>So it's gonna have squirrel chicken sausage, you know, whole

0:12:18.280 --> 0:12:18.840
<v Speaker 9>whole deal.

0:12:19.320 --> 0:12:21.040
<v Speaker 1>All right, I'm gonna ask you the same thing we've

0:12:21.040 --> 0:12:22.280
<v Speaker 1>been asking everybody else.

0:12:22.679 --> 0:12:24.439
<v Speaker 2>Y'all put us some back so we can come back

0:12:24.440 --> 0:12:25.160
<v Speaker 2>and have it sounthing.

0:12:25.280 --> 0:12:29.080
<v Speaker 6>Oh yeah you bet, yeah you heard it here, folks, Thank.

0:12:29.000 --> 0:12:33.080
<v Speaker 2>For that homemade ribulogue that I make too. So yeah,

0:12:33.800 --> 0:12:37.560
<v Speaker 2>how long you've been making that? I don't know, thirty years.

0:12:38.440 --> 0:12:39.760
<v Speaker 2>We all have the King's work out.

0:12:39.880 --> 0:12:42.760
<v Speaker 1>I got the Kings work out, all right, good deal,

0:12:44.320 --> 0:12:47.319
<v Speaker 1>squirrel buck, but snore.

0:12:47.240 --> 0:12:51.199
<v Speaker 2>And squirrel I like. And then comes squirrel Camp this year.

0:12:53.720 --> 0:12:57.760
<v Speaker 1>Oh yeah, yeah, absolutely, yeah, squirrel Camp cut that part out.

0:12:57.800 --> 0:13:01.800
<v Speaker 2>But we don't want nobody else, say Curtis, I've been.

0:13:01.760 --> 0:13:05.640
<v Speaker 3>Doing this a while, right, yes, yes, uh, I think

0:13:05.679 --> 0:13:09.319
<v Speaker 3>we started cooking in this after we met Joe Wilson,

0:13:10.360 --> 0:13:13.280
<v Speaker 3>maybe the third or fourth year that he been having.

0:13:13.040 --> 0:13:15.600
<v Speaker 2>This opposition, and uh, we cook.

0:13:15.520 --> 0:13:21.160
<v Speaker 9>In it every year since that. What the whole life started?

0:13:21.200 --> 0:13:22.599
<v Speaker 9>About the World Championship.

0:13:23.720 --> 0:13:24.760
<v Speaker 2>I knew about to lie.

0:13:25.160 --> 0:13:29.040
<v Speaker 9>I was not into the first one and when we

0:13:29.160 --> 0:13:31.400
<v Speaker 9>lied on national television.

0:13:31.360 --> 0:13:33.920
<v Speaker 2>But I jumped in after that because I liked the life.

0:13:34.280 --> 0:13:37.400
<v Speaker 2>That's awesome. I can't make a lie, I'm true. We

0:13:37.440 --> 0:13:39.840
<v Speaker 2>had to make Joe Wilson legiting it again. You know,

0:13:40.760 --> 0:13:41.240
<v Speaker 2>that's good.

0:13:41.240 --> 0:13:42.040
<v Speaker 1>We'll be back.

0:13:42.240 --> 0:13:45.680
<v Speaker 2>That's good. That's good. That's gonna be real dark before

0:13:45.720 --> 0:13:48.680
<v Speaker 2>you get right. Yeah, this is gonna take about thirty

0:13:48.679 --> 0:13:54.160
<v Speaker 2>minutes to get this right. Tell me what I'm meaning

0:13:54.160 --> 0:13:54.600
<v Speaker 2>here man.

0:13:54.720 --> 0:13:56.520
<v Speaker 7>All right, that's a squirrel gumbo.

0:13:56.920 --> 0:14:00.319
<v Speaker 2>Uh, you know, rabbit gumbo for you know forever, buddy.

0:14:00.400 --> 0:14:04.840
<v Speaker 2>Try uh dirty rice with mercy livers, a little bit

0:14:04.880 --> 0:14:06.040
<v Speaker 2>of homemade hot sauce.

0:14:06.600 --> 0:14:10.200
<v Speaker 3>Uh, some scallions sliced up nice that way they curl and.

0:14:09.960 --> 0:14:13.959
<v Speaker 2>Get a little extra pop. Ho leak out. This is good?

0:14:14.240 --> 0:14:14.560
<v Speaker 5>Good?

0:14:14.800 --> 0:14:15.559
<v Speaker 2>Why'd you like it?

0:14:16.360 --> 0:14:19.200
<v Speaker 1>I've been on a cave man died for about four weeks.

0:14:19.320 --> 0:14:22.200
<v Speaker 9>Yeah, I'm on leave here like i've been on a

0:14:22.200 --> 0:14:22.680
<v Speaker 9>fat man.

0:14:24.480 --> 0:14:25.120
<v Speaker 7>That you should.

0:14:25.520 --> 0:14:29.160
<v Speaker 2>This is good. Yeah, this is a really good Thank

0:14:29.200 --> 0:14:30.800
<v Speaker 2>you so much, sir, Yes, sir.

0:14:31.480 --> 0:14:40.040
<v Speaker 1>Yeah, curly, sir, tell me about what this is here.

0:14:40.080 --> 0:14:41.840
<v Speaker 1>I know it's left over and then there's not a

0:14:41.880 --> 0:14:43.840
<v Speaker 1>whole lot left good.

0:14:45.000 --> 0:14:49.200
<v Speaker 8>So I have candy bacon that I made with my

0:14:50.360 --> 0:14:57.680
<v Speaker 8>smoked sugar maple tubernano smoked grass sugar and then spicy

0:14:57.800 --> 0:15:00.800
<v Speaker 8>squirrel and acolate chips.

0:15:00.560 --> 0:15:01.040
<v Speaker 5>In the cookie.

0:15:01.960 --> 0:15:03.640
<v Speaker 2>Spicy squirrel and chocolate chips.

0:15:03.720 --> 0:15:08.160
<v Speaker 8>Yes, sir, you gotta have some bacon.

0:15:09.240 --> 0:15:11.440
<v Speaker 2>Oh yeah, you always gotta have a break to have bacon.

0:15:13.320 --> 0:15:15.120
<v Speaker 2>If I could get that lid, I would smoke it,

0:15:15.880 --> 0:15:18.640
<v Speaker 2>that is absolutely so.

0:15:19.080 --> 0:15:24.640
<v Speaker 8>I make the smoke sugar by hand process that I

0:15:24.720 --> 0:15:26.560
<v Speaker 8>could smoke it for twenty four hours.

0:15:26.640 --> 0:15:31.000
<v Speaker 2>Okay, you keep dogging. I'm gonna keep eating.

0:15:31.040 --> 0:15:31.840
<v Speaker 5>You can keep eating.

0:15:32.720 --> 0:15:36.400
<v Speaker 8>I have seven flavors of salt, cherrywood.

0:15:36.040 --> 0:15:40.160
<v Speaker 5>Hickory, apple wood, mesquite, pecan, oak, and whiskey barrel. I

0:15:40.200 --> 0:15:43.680
<v Speaker 5>have a maple turbern on, a smoked raw sugar, yeah,

0:15:43.760 --> 0:15:47.040
<v Speaker 5>a bourbon barrels smoked Corse grown pepper which I actually

0:15:47.160 --> 0:15:50.440
<v Speaker 5>used on the bacon, and a trio which is a

0:15:50.480 --> 0:15:52.480
<v Speaker 5>fine salt pepper and garlic glint.

0:15:53.360 --> 0:15:53.800
<v Speaker 1>Awesome.

0:15:53.880 --> 0:15:55.400
<v Speaker 2>This is awesome, man. What's your prize? The How long

0:15:55.480 --> 0:15:57.040
<v Speaker 2>is you're taking to cook this bacon, y'all? Guess you're

0:15:57.040 --> 0:15:57.960
<v Speaker 2>slow cooking it over.

0:15:58.280 --> 0:15:59.160
<v Speaker 8>I put it on the grill.

0:15:59.280 --> 0:16:04.840
<v Speaker 2>Okay, what tim whatever? Five hundred degrees?

0:16:05.360 --> 0:16:06.160
<v Speaker 8>I can't tell you.

0:16:06.240 --> 0:16:07.040
<v Speaker 2>I have no idea.

0:16:07.200 --> 0:16:10.040
<v Speaker 8>I just cooked on the grill. Okay, everything was cooked

0:16:10.040 --> 0:16:10.480
<v Speaker 8>on the grill.

0:16:10.760 --> 0:16:13.680
<v Speaker 2>This is absolutely wonderful. I appreciate y'all being here.

0:16:13.800 --> 0:16:17.400
<v Speaker 1>Y'all, well, when you came in twenty fourth and it's

0:16:17.400 --> 0:16:20.200
<v Speaker 1>the absolute best position to be in because you get

0:16:20.240 --> 0:16:21.960
<v Speaker 1>a truck load of goodies.

0:16:22.480 --> 0:16:23.440
<v Speaker 2>Joe Wilson and them.

0:16:23.560 --> 0:16:27.000
<v Speaker 1>This is the absolutely the greatest thing ever appreciate y'all.

0:16:27.120 --> 0:16:28.160
<v Speaker 8>This is so much fun.

0:16:28.240 --> 0:16:32.200
<v Speaker 1>Yeah, thank you, thank you for Branny Sez. Yes, Bailey,

0:16:32.760 --> 0:16:33.680
<v Speaker 1>you ready for some bacon?

0:16:34.680 --> 0:16:35.800
<v Speaker 2>Yeah, Joe was here.

0:16:36.320 --> 0:16:37.280
<v Speaker 10>I'm sorry about Joe.

0:16:37.360 --> 0:16:39.240
<v Speaker 1>Joe wasn't here when when the bacon was here? So

0:16:39.360 --> 0:16:44.000
<v Speaker 1>Joe's Joe's and like a shark feeding the friends, you

0:16:44.080 --> 0:16:45.080
<v Speaker 1>over here