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Speaker 1: Oh hey, everybody, Episode thirteen of Quarantine Cast coming at you.

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Speaker 1: It is Wednesday. We're halfway through the final week of

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Speaker 1: the Quarantine Cast. Again. I'd like to just start by

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Speaker 1: thanking everybody for following through this long with us. Thirteen episodes,

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Speaker 1: thirteen really good conversations. Phil, You're still good. You're hanging

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Speaker 1: in there, buddy, Yes, Yes, I'm doing great. It's been uh,

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Speaker 1: it's been a weird weather day. It's snowed. We woke

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Speaker 1: up to a few inches of snow and now I

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Speaker 1: went to go check the mail and the snow is

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Speaker 1: already gone. So yeah, it was the typical weird weather day.

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Speaker 1: It's a very nervous day for me. Phil. I am,

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Speaker 1: I am. I've had a fine day, but I'm verging

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Speaker 1: on what could be um a bit of an issue,

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Speaker 1: but not a breakdown, but close. A lot of states

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Speaker 1: are starting to close hunting seasons, close fishing up seasons.

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Speaker 1: There's a big mixed message if you go state by state,

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Speaker 1: but it's that the COVID nineteen pandemic is starting to

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Speaker 1: really affect um people's time outside. So I know it's

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Speaker 1: it's affected your your potential first turkey hunt that got

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Speaker 1: canceled and so we'll have to reschedule that. But in

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Speaker 1: the meantime, I want to read you feel a list

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Speaker 1: of things that we've compiled. Hopefully by the time you

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Speaker 1: listen to this, this will be on the meat eator

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Speaker 1: dot com. We're gonna have a running list of updates

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Speaker 1: and changes to fishing and hunting regulations on our website.

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Speaker 1: And of course, if you see something or hear of

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Speaker 1: something in your neck of the woods, email us at

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Speaker 1: meat either at the metator dot com or THHD at

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Speaker 1: the mediator dot com. Either one emails and let us

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Speaker 1: know what's going on locally or regionally with you so

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Speaker 1: we can help report on all the changes two regulations

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Speaker 1: during the pandemic um But I'll just read as of

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Speaker 1: as of this moment, non Turkey, nonresident turkey tag sales

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Speaker 1: have been suspended in Nebraska. Resident tag sales remain unchanged.

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Speaker 1: Non residents who have already purchased tags are still allowed

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Speaker 1: to use them. I personally meant to go over to

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Speaker 1: Nebraska this year and do a South Dakota Nebraska Turkey tour,

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Speaker 1: and I was thinking about trying to convince you to

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Speaker 1: come with me, Phil, but that looks like at least

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Speaker 1: half of that trip is no good. Um, Hence, I'm

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Speaker 1: pretty pretty nervous. Can you talk me down off this

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Speaker 1: ledge here? Man? I can't lose turkeys. I can't. Uh well,

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Speaker 1: I mean yeah, that's when this whole thing started. We

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Speaker 1: were kind of at least the outdoor industry people in

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Speaker 1: it were pretty optimistic. But it seems to be creeping in. Um. Yeah,

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Speaker 1: but I mean you'll still do some turkey hunting, right,

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Speaker 1: I mean you're you're like, what has what has Montana

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Speaker 1: done so far? Is there a list of nothing? I

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Speaker 1: did get ahold of our our good boy Greg from

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Speaker 1: Montana f WP, So hopefully we'll have him on tomorrow

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Speaker 1: or the next day at some point this week to

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Speaker 1: update us on on what they're doing. I mean, this

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Speaker 1: is their their state, who really relies when their outdoor economy,

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Speaker 1: So he'll be able to update us on what's going

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Speaker 1: on in Montana and hopefully give me personally some good news. Um.

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Speaker 1: But if you go through, you know, kind of go

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Speaker 1: through the updates of what's happening around this country. Washington

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Speaker 1: has um canceled. It's the six game management unions that

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Speaker 1: were scheduled to begin their spring bear hunting on April one,

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Speaker 1: that will not open. UM. The Game and Fish is

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Speaker 1: gonna reassess opening hunting seasons on April six, the youth

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Speaker 1: spring turkey hunt in Washington State. The schedule for four

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Speaker 1: the fifth is canceled. UM. In South Carolina, all of

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Speaker 1: the Department of Natural Resources turkey lottery hunts have been canceled.

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Speaker 1: In North Carolina, some state parks and associated game lands

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Speaker 1: and boat ramps that are closed to public access. And

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Speaker 1: you saw the arches and canyon lands and national parks

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Speaker 1: are closed until further notice. Glacier National Park in Montana

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Speaker 1: is closed until further notice. And on on and on

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Speaker 1: we go. UM. Michigan dn Arts suspended all charter fishing

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Speaker 1: and guide operations. So um across this country that we're

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Speaker 1: dealing with changes some you know, some of them are positive.

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Speaker 1: Some states are relaxing fishing regulations and such to get

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Speaker 1: more people outside. But it seems like this may be

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Speaker 1: may be coming more frequently within the next couple of days. Yeah. Yeah,

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Speaker 1: I mean, it's really easy to get to get all

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Speaker 1: worked up and anxious and upset. Um. I I would

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Speaker 1: argue at the same time that like Washington State is

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Speaker 1: kind of where the coronavirus first popped up in the

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Speaker 1: United States, in large numbers around Seattle. And you know,

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Speaker 1: besides New York City, Seattle is you know, one of

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Speaker 1: the bigger hotspots in the country right now. And they've

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Speaker 1: been pushing hard for the quarantining and the shelter in

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Speaker 1: place and the lockdowns and there seeing huge results. It's

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Speaker 1: already slowing down a ton. So it's kind of you know,

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Speaker 1: do you play it at extra extra careful and have

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Speaker 1: this this whole outbreak lasts a short amount of times

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Speaker 1: we can get back to life as usual more quickly,

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Speaker 1: or do we kind of play fast and loose and

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Speaker 1: risk this this pandemic just lasting longer. You know, I'd say,

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Speaker 1: you know, it's it's I mean, it's no good for

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Speaker 1: anyone obviously, but you know, it's just it's making hard,

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Speaker 1: hard decisions. Yeah, it is. And you know, in the

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Speaker 1: in the grand scheme of things, I will I cannot

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Speaker 1: help but be melodramatic about the loss of turkey hunting

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Speaker 1: possibly or bear hunting even at that. But you know,

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Speaker 1: as long as you're safe and happy and healthy, that's

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Speaker 1: the blessing that we're all that I hope for everyone.

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Speaker 1: So as much as it will pain me if I

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Speaker 1: can't go to Turkey hunting, UM, it will pay me

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Speaker 1: much much worse if someone in my social circle or

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Speaker 1: my family gets stricken with this this illness. So UM

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Speaker 1: it feels I felt maybe, and I've said this before

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Speaker 1: in earlier podcast, I felt maybe we'd be insulated from

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Speaker 1: this and the outdoors. It's just because of the kind

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Speaker 1: of the functionality of what we do and that it

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Speaker 1: often is removed from crowds and UM, but there are

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Speaker 1: other factors involved here. So hopefully UM we'll keep you

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Speaker 1: updated on the Quarantine Cast the next couple of days.

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Speaker 1: We'll try to make sure we track this, and then

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Speaker 1: when we get back to our regular schedule show, we'll

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Speaker 1: continue to track it. UM. And and as as a

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Speaker 1: service to everyone that listens, and also you can go

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Speaker 1: like I said, go to them, keep checking the mediator

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Speaker 1: dot com. We are going to make sure that there

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Speaker 1: is a page that gets updated frequently with all these

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Speaker 1: closings that keeps you UM not only in your own state,

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Speaker 1: but in the states around you, like what you can

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Speaker 1: and can't be doing outside. UM. It's an important it's

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Speaker 1: an important break, it's important distraction and we need it,

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Speaker 1: and so hopefully, um we can all do it safely

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Speaker 1: and and without you know, spreading, spreading this virus anymore

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Speaker 1: than already has. So that's that's it. That's all safer today.

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Speaker 1: You will get some more updates tomorrow. But for now, Phil,

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Speaker 1: we're going to forget about all that and talk about turkeys.

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Speaker 1: I had a delightful conversation, lots of laughs. I really

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Speaker 1: like daniel Pruett. I know you will too. Enjoy her

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Speaker 1: from down there in Texas, talking how to eat turkeys

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Speaker 1: and what was like to hunt her first one last year.

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Speaker 1: Enjoy Hey, Danielle, what's going on down there now? Much

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Speaker 1: just trying to stay cool because it's already hot. I

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Speaker 1: I you said it was ninety degrees in Texas. I

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Speaker 1: think last week we got to ninety's. I want to say, yeah,

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Speaker 1: we're like in the sunscreen wearing phase of the year.

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Speaker 1: Enjoy short weather. We just got about three inches of

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Speaker 1: snow and bosman this morning, so enjoy enjoy what you

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Speaker 1: got for now. Oh man, I don't miss that. You

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Speaker 1: can come see us in July. And this is I

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Speaker 1: was just thinking about this. I didn't say anything. Is

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Speaker 1: this your first time on my podcast. It is that's

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Speaker 1: no way, there's no way you haven't been on no.

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Speaker 1: I mean I feel like every time I make the

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Speaker 1: mistake of not announcing to the whole career that when

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Speaker 1: I do come to Boseman, I do sort of show up, um,

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Speaker 1: and we never you're always gone. I think, yeah, well

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Speaker 1: it's it's took being quarantine for us to get together

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Speaker 1: and record a podcast. I'm very happy about that. So

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Speaker 1: welcome to the show. Well we should I guess we

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Speaker 1: should start with hopefully everybody knows at least who you

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Speaker 1: are and that you're a big part of meat just

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Speaker 1: culinary content with Wild and Hole. So let's maybe just

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Speaker 1: start with kind of how you got into this whole thing,

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Speaker 1: because I remember when when I was first introduced to you.

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Speaker 1: I remember we're thinking, well, I've not heard of her,

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Speaker 1: but she looks like she has the right stuff to

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Speaker 1: to do this on a larger scale. I was very

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Speaker 1: excited to work early on, and it's I think it's

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Speaker 1: blown up and turned into something maybe you didn't even

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Speaker 1: I think it could be. But like, how did you

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Speaker 1: start Wild in the Hole. It was sort of by accident. Um,

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Speaker 1: I I was looking for a creative outlet. I was

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Speaker 1: working a nine to five desk job that I didn't

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Speaker 1: entirely love, and so I I was already cooking a

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Speaker 1: ton of wild game and I picked up a camera

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Speaker 1: because I just sort of thought it was a fun

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Speaker 1: thing to do. And my friends and family were like,

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Speaker 1: you should start a blog, and I was, I know,

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Speaker 1: I don't want to be one of those bloggers. I

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Speaker 1: don't want to do that, but I did um And

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Speaker 1: I actually kept it a secret for at least six months.

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Speaker 1: I didn't tell anybody, and then one day Game and

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Speaker 1: Fish North Dakota called me and they're like, hey, we

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Speaker 1: were just ry on you. I like sure, And then

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Speaker 1: that led into like, um that I worked an event

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Speaker 1: at Business Forever a few years ago, and then I

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Speaker 1: met Steve and Your Honest and Dugg drew In at

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Speaker 1: that event and everything just sort of escalated. Yeah, here

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Speaker 1: you are. Yeah, I mean, did you you know when

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Speaker 1: when you started working with me? Eatter? You know? First

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Speaker 1: I think on a freelance basis and then a more

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Speaker 1: official basis, um here in the last year and some

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Speaker 1: change like did you see it go on the way

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Speaker 1: it's going out? Because I mean, you're getting a ton

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Speaker 1: of attention, UM and doing a lot of great work

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Speaker 1: both on our website and just on your own social media.

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Speaker 1: I mean, I think it's it's it's been great to

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Speaker 1: watch it grow. What are your feelings on where it

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Speaker 1: is right now, wild Hole, I mean it's it's sort

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Speaker 1: of the same. I mean, I think I think what

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Speaker 1: has changed over the course of the last few years

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Speaker 1: is that I knew that there is a reason why

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Speaker 1: I was doing everything, UM, I just didn't really know

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Speaker 1: how to communicate it. And I think what has really

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Speaker 1: evolved and grown throughout time is is exploring why I

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Speaker 1: do what I do. What it is that like, what

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Speaker 1: matters to me most about sharing this message, And I

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Speaker 1: think that voice has really developed, and that's what I'm

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Speaker 1: probably most proud of these sort of figuring that out

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Speaker 1: instead of just being like, here's a way to cook

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Speaker 1: a roast. Yeah, let's explore that a little because I haven't.

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Speaker 1: I've enjoyed, UM, some of the bird hunting stuff you've done.

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Speaker 1: And when you shot your first antelope, I believe it

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Speaker 1: was this year, right, yep, yep. And I was there

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Speaker 1: in Texas last year around this time when you shot

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Speaker 1: your first turkey, UM with first hugs. Yeah, there are three.

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Speaker 1: Those were my three one turkeyhead and people that know

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Speaker 1: this show. I mean, I really do love explaining and

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Speaker 1: exploring people's why. You know, if we were to collectively

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Speaker 1: pull all of our perspectives together, we could maybe get

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Speaker 1: a picture of what hunting is. But um, that's an

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Speaker 1: impossible task. But if you're going to add your your why,

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Speaker 1: you know, we already talked about it a little bit

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Speaker 1: in the beginning, why you did it? Like, what's your why? Now?

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Speaker 1: As you have you killed your first animal, killed your

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Speaker 1: first turkey, you know, obviously you're learning how to use

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Speaker 1: the whole animal and to talk about your endeavors, like,

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Speaker 1: what's what's the learnings that over the last couple of years,

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Speaker 1: you know, Initially, like I always told the story of

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Speaker 1: the first time I shot a pheasant in North Dakota

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Speaker 1: years ago. Uh, like my husband had I think I

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Speaker 1: think that very first year were there, I didn't have

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Speaker 1: my hut of safety, so I missed the first season.

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Speaker 1: But Travis was always bringing me birds and it was

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Speaker 1: always cooking them. And then the next year it was

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Speaker 1: the first year that I actually started hunting, and I

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Speaker 1: shot my first peasant, cooked it ate it, and I

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Speaker 1: remember thinking that, like, this was unlike any other like

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Speaker 1: meal I've had before, and it was just such a

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Speaker 1: great feeling and just so much appreciation gratitude, and I

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Speaker 1: was like, well, I want to eat this way. I

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Speaker 1: want to feel this way every time I eat. And

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Speaker 1: over the years, what I've understood is that like the

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Speaker 1: harder that you work for something, or the more connected

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Speaker 1: you are to something, the greater appreciation and value value

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Speaker 1: you have for your food. And it's just that hunting

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Speaker 1: gives you that direct connection. And it's really what has

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Speaker 1: driven me to start hunting is is to it is

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Speaker 1: to find value in appreciation in a world where we

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Speaker 1: look for convenience and everything that's just always handed to

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Speaker 1: us so easily. You just go to the grocery store,

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Speaker 1: pick it up, and you don't really think twice about it.

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Speaker 1: And now that I've been behind a gun and had

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Speaker 1: an animal inside my scope this year, that like the antelope,

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Speaker 1: I immediately felt the burden and responsibility that I wasn't

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Speaker 1: just I'm shooting the responsibility right now to make a

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Speaker 1: clean shot. It was everything that came before, Like did

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Speaker 1: you prepare for this hunt? Are you prepared for cleaning it.

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Speaker 1: Are you like just all these things, like all of

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Speaker 1: a sudden, I just realized the weight of responsibility that

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Speaker 1: is carried if you're going to shoot an animal. And

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Speaker 1: it's just something that I've just really really appreciate having

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Speaker 1: that experience. It's really important to me. I love it,

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Speaker 1: and I think that you know, I saw it in

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Speaker 1: you too when we're in Texas last year and and

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Speaker 1: just thinking about it. There was I hesitate to bring

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Speaker 1: this up, but I think it's useful for this line

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Speaker 1: of thinking. There was an article written by we won't

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Speaker 1: say the publication recently earlier this year about I know

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Speaker 1: I know you read it because I remember seeing you.

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Speaker 1: I believe in the comments section of the I know

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Speaker 1: what you're gonna say. There is this idea floated out there,

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Speaker 1: and I'll do a poor job of encapsulating it, but

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Speaker 1: there was this idea floated out that if folks who

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Speaker 1: came into hunting as just foodies and only only came

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Speaker 1: in it, or at least initially came into and motivated

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Speaker 1: by food, we're missing out on the bigger picture. They weren't,

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Speaker 1: you know, they weren't appreciating all that honey had to offer.

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Speaker 1: Therefore didn't necessarily add a bunch to our community and

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Speaker 1: possibly were a detractor for the overall hunting community. Um.

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Speaker 1: Like I said, I'm not sure I could. I'm not

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Speaker 1: sure I could do a good job to summarize the

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Speaker 1: intent of the article. But in general, I think that's

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Speaker 1: what they were getting at. That that I think they

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Speaker 1: were also getting at. It's really trendy, but when the

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Speaker 1: going gets tough, are you really going to stick around?

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Speaker 1: Like if you have a bad hunting season one year,

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Speaker 1: are you going to go back out the decks? Um?

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Speaker 1: And I know that feeling so well when I started hunting,

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Speaker 1: I would get extremely frustrated because I kept missing birds

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Speaker 1: and we'd be would be in North Dakota and it's

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Speaker 1: freezing ask cold. I remember, like there are days of

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Speaker 1: negative twenty that we were hunting in and thick snow

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Speaker 1: and I would finally get to the end of this

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Speaker 1: cript that we had been pushing the rooster's flesh and

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Speaker 1: shoe and I miss and I finally was just like,

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Speaker 1: this is stupid. What's what's the point of hunting if

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Speaker 1: I can't kill anything? Like why am I out here

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Speaker 1: doing this? And then my husband turned and looked at me,

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Speaker 1: and I'll never forget. He said, if you think hunting

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Speaker 1: is about killing, you're missing the point. And that was

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Speaker 1: the thing that changed everything about hunting for me. I mean, yes,

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Speaker 1: obviously for food is my reason for doing it, but

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Speaker 1: it's just changed so much. And so when I saw

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Speaker 1: that article, and I totally get what what they're coming from,

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Speaker 1: and I think it takes just more time in the

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Speaker 1: field to really understand what he's saying. But of course

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Speaker 1: I come into hunting strictly for food and because I

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Speaker 1: love eating wild game, I like cooking it, So I did.

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Speaker 1: I mean, I thought the whole thing was a little

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Speaker 1: still it was, it was, it was not. I was

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Speaker 1: not not a fan of it. I thought it was

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Speaker 1: a straw man, you know, as if I was just

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Speaker 1: kind of there to like, yeah, it was just people talking. Yeah,

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Speaker 1: probably like every every like it was a well articulated piece,

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Speaker 1: and like every piece it has. I wish, I wish

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Speaker 1: I would. I'm not willing to say where it came from,

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Speaker 1: or I could send people to read it, but you'll

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Speaker 1: have to take our word for it that it exists.

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Speaker 1: But I did think as I was reading it, I

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Speaker 1: thought of you a lot, and I, and then I

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Speaker 1: saw that you had commented on it, and I thought about,

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Speaker 1: you know where you came from. It was like, I

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Speaker 1: came into this from a culinary perspective. Um, that's how

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Speaker 1: I'm communicating about my hunting life. But then along the

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Speaker 1: way you've kind of been forced into all the same

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Speaker 1: conundrums every hunter goes through, right, all the same you know,

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Speaker 1: all the same issues and problems and struggles. And I

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Speaker 1: think appreciating the food first helps you understand, like this,

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Speaker 1: this pheasant tastes delicious, and then the next time you

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Speaker 1: go out and spend seven days and don't shoot one,

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Speaker 1: it tastes even better the next time that you had.

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Speaker 1: So I saw, I saw that in you, and I've

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Speaker 1: appreciated that. So I think it's worth you kind of

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Speaker 1: articulating that the focus is even if you come in

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Speaker 1: through it through food, if you're a real hunter, you're

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Speaker 1: going to be forced into that, into that feeling, you know.

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Speaker 1: I think, yeah, I think, But I think it's important.

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Speaker 1: I don't think you get to grasp what hunting is

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Speaker 1: without having that experience of of failure over and over,

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Speaker 1: because me, that's really common and when when you're new

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Speaker 1: to this and you get into this. It's like really

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Speaker 1: easy to get on Instagram or flip a magazine and

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Speaker 1: you're like, whoa, look at this, ELK, I'm just gonna

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Speaker 1: buy a tag and that's just gonna happen. No, it's not.

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Speaker 1: I think it's I think, um, I think sharing the

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Speaker 1: reality is really important in our industry because a lot

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Speaker 1: of companies don't do that. Yeah, and I've I've run

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Speaker 1: into that my in my career, run into new hunters

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Speaker 1: that just had a warped expectation of of what they

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Speaker 1: were getting themselves into. Um and and and truthfully, it's

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Speaker 1: hard to you know, long form conversations like this one

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Speaker 1: and other ones we have at our company are I

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Speaker 1: think helping to ease that a little bit. But if

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Speaker 1: you're just relying on social media, you're just getting the highlights.

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Speaker 1: Um And it's hard. That's it's hard to get a

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Speaker 1: good perspective of hunting through something like that. Yeah, um,

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Speaker 1: all right, well we should. We should tell some of

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Speaker 1: your first stories of your first I wasn't there for

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Speaker 1: any of the other ones, although I'm I imagine that

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Speaker 1: your Antelope story is pretty good one too. Um, but

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Speaker 1: I was at least in camp for your first turkey,

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Speaker 1: and it was a great story. It's it's somewhere, Uh,

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Speaker 1: somewhere somewhere is a video of you shooting this turkey

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Speaker 1: that I that I could watch a thousand times. I

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Speaker 1: hope that's still around, Yanni. Yanni has it somewhere, but

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Speaker 1: it so, it was absolutely fantastic and like it's those

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Speaker 1: it's those, it's those moments where you know, this is

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Speaker 1: raw emotion and just like your reaction in that, we

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00:20:39,520 --> 00:20:43,080
Speaker 1: probably have to start from the beginning. Um, do you

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Speaker 1: want to kick us off as like where we were

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Speaker 1: and what what the heck we're even doing? Yeah? We

362
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Speaker 1: were in Texas in the hill country. Uh, Steve was there,

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Speaker 1: you cal was there, and Yanni is that it? Yep?

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Speaker 1: Um yeah, so I Yanni, Um, it was my guide

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Speaker 1: for the day, if you will. Um. And like that morning,

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Speaker 1: like we we could he could like I guess see

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Speaker 1: in the in the breaking line a little bit like

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Speaker 1: some turkeys in a tree, and he was like and

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Speaker 1: he could hear him. So like we hunkered down and

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Speaker 1: we could hear all these turkeys and like I just knew,

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Speaker 1: like it's like that feeling like where you just expect

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Speaker 1: that it's just gonna like fly down and walk right

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Speaker 1: to you. I don't know why I thought that would happen,

374
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Speaker 1: and then it didn't. And then like throughout the rest

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Speaker 1: of the day, like there were moments where I was like,

376
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Speaker 1: this is it. We're talking to this turkey and like

377
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Speaker 1: and I'm I'm like, we're walking all around and and

378
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Speaker 1: like one of the coolest parts for me was listening

379
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Speaker 1: to him doing like a crow call anything. I was like,

380
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Speaker 1: why aren't you turkey, why aren't you doing the turkey call?

381
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Speaker 1: And I guess the way he sort of explained it

382
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Speaker 1: was a lot like what I imagine, Um, what's a

383
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Speaker 1: game not risk like going to war? Like He's like,

384
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Speaker 1: I don't want to give away my position yet. He's

385
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Speaker 1: like it's like if you're in a house with another

386
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Speaker 1: person and another person is talking to you, you don't

387
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Speaker 1: really know like where there. You can't see them, do

388
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Speaker 1: you know what room they're in? Like you can locate

389
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Speaker 1: that person in that room. He's like, every time you

390
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Speaker 1: talk to a turkey, that turkey knows exactly where you are.

391
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Speaker 1: So I'm not ready to give my position up. She's

392
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Speaker 1: like doing all these other animal calls, and I'm like,

393
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Speaker 1: what is going on, um and like he hears a

394
00:22:40,040 --> 00:22:44,159
Speaker 1: turkey from so far away, like so far away that

395
00:22:44,280 --> 00:22:51,560
Speaker 1: I just ignored it is this across the Lanta River. Yes,

396
00:22:52,359 --> 00:22:55,280
Speaker 1: it's a that's a it's a big, wide open expanse.

397
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Speaker 1: And as anybody knows this, this is what makes Daniel's

398
00:22:58,680 --> 00:23:03,320
Speaker 1: story crazy or crazier than what happened, is that generally

399
00:23:03,359 --> 00:23:07,680
Speaker 1: getting a turkey to cross something like that some large expanse.

400
00:23:07,720 --> 00:23:09,879
Speaker 1: I mean, because this is a it's a river that

401
00:23:09,920 --> 00:23:12,399
Speaker 1: has a bunch of like dry islands, kind of like

402
00:23:12,560 --> 00:23:15,520
Speaker 1: sandy dry islands, and a bunch of rock outcroppings. It's

403
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Speaker 1: a big I don't know how long. How long you

404
00:23:17,440 --> 00:23:22,200
Speaker 1: say it was like five yards along or maybe longer. Yeah,

405
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Speaker 1: And then and then past that point, I would say

406
00:23:25,400 --> 00:23:29,160
Speaker 1: it was another five yards up sort of a hill,

407
00:23:29,640 --> 00:23:32,080
Speaker 1: and then there was a big barn, and then behind

408
00:23:32,119 --> 00:23:35,600
Speaker 1: that barn was a bunch of trees, at least from

409
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Speaker 1: what I remember. And I'm like, I don't even see

410
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Speaker 1: a turkey anywhere, and I can barely even hear this turkey,

411
00:23:42,800 --> 00:23:47,320
Speaker 1: but your honest does and he's he's calling back and

412
00:23:47,359 --> 00:23:49,640
Speaker 1: I and all of a sudden, like I finally realized

413
00:23:49,680 --> 00:23:52,720
Speaker 1: We're having this communication going on, and so he's like,

414
00:23:52,800 --> 00:23:57,040
Speaker 1: let's um, there's a piece of driftwood down by the river.

415
00:23:57,480 --> 00:24:00,320
Speaker 1: Low tunker down there. We don't have like a line

416
00:24:00,400 --> 00:24:02,720
Speaker 1: or anything. We're just in Cambo. And then he has

417
00:24:02,760 --> 00:24:09,359
Speaker 1: his little what do you call that thing? Fan? That

418
00:24:09,520 --> 00:24:15,360
Speaker 1: was That was my blind you so I blind? Yeah,

419
00:24:15,480 --> 00:24:17,879
Speaker 1: And it was just crazy because he was just called

420
00:24:17,920 --> 00:24:22,400
Speaker 1: back and forth and I was kind of just like, well,

421
00:24:22,760 --> 00:24:26,680
Speaker 1: I'm just going to entertain this idea. Like I just

422
00:24:27,080 --> 00:24:29,800
Speaker 1: had absolutely no idea that this turkey would come down.

423
00:24:29,800 --> 00:24:32,600
Speaker 1: It was so far away. And what you didn't know.

424
00:24:32,680 --> 00:24:36,400
Speaker 1: What you didn't know, like is how unlikely. I mean,

425
00:24:36,440 --> 00:24:39,560
Speaker 1: either as a turkey ana myself, that's an unlikely scenario

426
00:24:39,600 --> 00:24:41,720
Speaker 1: because it was it wasn't in the middle of the day,

427
00:24:41,800 --> 00:24:45,240
Speaker 1: towards the middle of the day, Um I was. I

428
00:24:45,320 --> 00:24:49,600
Speaker 1: was like, it was after lunch two or three, it

429
00:24:49,720 --> 00:24:52,680
Speaker 1: was it was the heat of the day. It was

430
00:24:52,720 --> 00:24:55,600
Speaker 1: the heat of the day. This turkey is literally across

431
00:24:55,960 --> 00:25:01,960
Speaker 1: a river, gobbling and normally any any real barricade, offense,

432
00:25:02,480 --> 00:25:07,200
Speaker 1: a body of water, anything that that a turkey has

433
00:25:07,280 --> 00:25:11,320
Speaker 1: to cross, either fly across or jump over, or any

434
00:25:11,359 --> 00:25:14,800
Speaker 1: big barricade is kind of the death of a turkey hunt.

435
00:25:15,119 --> 00:25:16,960
Speaker 1: A turkey gets to a place where it has to

436
00:25:17,040 --> 00:25:20,640
Speaker 1: really want to be where you are. Um and if

437
00:25:20,640 --> 00:25:23,680
Speaker 1: it can't get there and it's got a hen, it's

438
00:25:23,920 --> 00:25:25,760
Speaker 1: gobbled over the hen, or it's got any other reason

439
00:25:25,800 --> 00:25:27,520
Speaker 1: not to come all the way. You know, as a

440
00:25:27,560 --> 00:25:29,639
Speaker 1: turkey under you're you're trying to coax this thing. The

441
00:25:29,680 --> 00:25:32,679
Speaker 1: conversation has to be so desperate that the turkey is

442
00:25:32,680 --> 00:25:37,680
Speaker 1: willing to fly across a river just to check you out. Yeah.

443
00:25:37,760 --> 00:25:41,000
Speaker 1: It was like, I want to say, we were having

444
00:25:41,080 --> 00:25:44,560
Speaker 1: this conversation for like at least thirty minutes, because I

445
00:25:44,560 --> 00:25:48,520
Speaker 1: would watch this turkey like walk down forty yards and

446
00:25:48,560 --> 00:25:52,600
Speaker 1: then stop, and I'm like, God, just make up your mind.

447
00:25:52,680 --> 00:25:54,800
Speaker 1: And then he would come and stop, and I was like,

448
00:25:54,880 --> 00:25:59,280
Speaker 1: this guy is so annoying. This is taking forever. And

449
00:25:59,280 --> 00:26:01,200
Speaker 1: then he gets to the river edge and I'm like,

450
00:26:01,480 --> 00:26:04,720
Speaker 1: what's he gonna do? And and he flies across the river,

451
00:26:04,920 --> 00:26:08,760
Speaker 1: and like, my heart immediately starts beating out in my

452
00:26:08,840 --> 00:26:13,119
Speaker 1: chest because I'm like, he's really coming over. Holy sh it,

453
00:26:13,200 --> 00:26:15,200
Speaker 1: I can't believe this is for real. I can't believe

454
00:26:15,200 --> 00:26:19,600
Speaker 1: he's falling for this. Oh my god. Um yeah, watching

455
00:26:19,640 --> 00:26:23,520
Speaker 1: the bird while across was just remember watching the video

456
00:26:23,560 --> 00:26:26,000
Speaker 1: and you're like, there's a lot of holy ships coming

457
00:26:26,000 --> 00:26:30,639
Speaker 1: out of you. Yeah. I think you said holy He's

458
00:26:30,680 --> 00:26:33,240
Speaker 1: like when he landed, holy shit, and he's like he's coming,

459
00:26:33,280 --> 00:26:39,040
Speaker 1: Holy shit. I killed him, which I appreciate it, but yeah,

460
00:26:39,040 --> 00:26:41,119
Speaker 1: I mean when I just from watching the video that

461
00:26:41,200 --> 00:26:44,159
Speaker 1: the turkey did kind of that the little shimmy a

462
00:26:44,200 --> 00:26:46,360
Speaker 1: turkey does when it's getting ready to take off the fly,

463
00:26:46,480 --> 00:26:49,119
Speaker 1: you know, puts his feet down at chimmy's it gets

464
00:26:49,359 --> 00:26:52,320
Speaker 1: it gets perfect positioning in in this case it kind

465
00:26:52,320 --> 00:26:55,040
Speaker 1: of in the sand, in the gravel, and then took

466
00:26:55,080 --> 00:26:58,800
Speaker 1: off and flew a couple hundred yards to a bar

467
00:26:58,880 --> 00:27:00,680
Speaker 1: where could get up and get to or you guys were,

468
00:27:00,720 --> 00:27:03,120
Speaker 1: and then it, from what I can remember, it bombed

469
00:27:03,160 --> 00:27:07,200
Speaker 1: your position like that that gobbler came that he didn't

470
00:27:07,200 --> 00:27:09,160
Speaker 1: even struck. I don't think it once he was head

471
00:27:09,200 --> 00:27:13,200
Speaker 1: down coming to get you. Yeah, I don't. I don't

472
00:27:13,240 --> 00:27:18,399
Speaker 1: remember it that well. I just remember like I'm I

473
00:27:18,480 --> 00:27:21,480
Speaker 1: like to think of myself as a very sensitive person.

474
00:27:21,880 --> 00:27:25,360
Speaker 1: Not like sensitive like I'm gonna cry, but like emotions

475
00:27:25,520 --> 00:27:29,280
Speaker 1: feel extremely heightened, and I thought that I was going

476
00:27:29,320 --> 00:27:33,520
Speaker 1: to have a heart attack when that thing walked up

477
00:27:33,560 --> 00:27:36,760
Speaker 1: to me. And all I remember is Yanni saying the

478
00:27:36,800 --> 00:27:39,960
Speaker 1: moment I'm gonna make that noise, it's gonna pop his

479
00:27:40,080 --> 00:27:43,879
Speaker 1: head up, And it was like all I was waiting for.

480
00:27:43,960 --> 00:27:48,160
Speaker 1: It was like just it was intense. That was so

481
00:27:48,920 --> 00:27:52,120
Speaker 1: that was like way more intense than any other hunt

482
00:27:52,200 --> 00:27:55,679
Speaker 1: I've had. I thought, That's why I love turkeys. I'll

483
00:27:55,840 --> 00:27:58,240
Speaker 1: I'll forever be kind of on the stump for for

484
00:27:58,320 --> 00:28:03,120
Speaker 1: turkeys for that reason. You know, other animals certainly bring

485
00:28:03,119 --> 00:28:06,720
Speaker 1: out that excitement of bugling. A bugling elk always comes

486
00:28:06,720 --> 00:28:09,640
Speaker 1: to mind when when in terms of of this, but

487
00:28:10,040 --> 00:28:12,520
Speaker 1: there's something about turkeys, the time of year, kind of

488
00:28:12,560 --> 00:28:16,720
Speaker 1: the sound they make, the proximity, there's just something about it.

489
00:28:16,800 --> 00:28:19,520
Speaker 1: So you could see it. You know. This bird comes up.

490
00:28:19,560 --> 00:28:22,600
Speaker 1: I remember he comes up the ridge would have been

491
00:28:22,640 --> 00:28:26,680
Speaker 1: to your north and then up onto the up basically parallel.

492
00:28:26,760 --> 00:28:29,879
Speaker 1: We Ared starts working along the fence that you're sitting, sing.

493
00:28:30,119 --> 00:28:32,479
Speaker 1: He's dropping down a little depressions and popping back up

494
00:28:32,480 --> 00:28:34,800
Speaker 1: and dropping down and popping back up, and he finally

495
00:28:34,800 --> 00:28:38,640
Speaker 1: popps back up and he honestly shoot him shoot him.

496
00:28:37,800 --> 00:28:43,400
Speaker 1: Shot shoot him, shoot him, shoot him, shoot him and

497
00:28:43,760 --> 00:28:48,480
Speaker 1: shoot him. I don't remember that. I remember watching the

498
00:28:48,560 --> 00:28:51,000
Speaker 1: video and like, but that's that's fairly normal for for

499
00:28:51,080 --> 00:28:54,880
Speaker 1: turkey hunters like to to be dialed into. We've had

500
00:28:54,920 --> 00:28:56,880
Speaker 1: other new hunters on. We had a show last year

501
00:28:56,880 --> 00:28:59,440
Speaker 1: with new Turkey Hunters, and it's very similar. You just

502
00:28:59,520 --> 00:29:01,680
Speaker 1: kind of it's not a big target, so you are

503
00:29:01,800 --> 00:29:04,360
Speaker 1: waiting to make that happen, and you pull the trigger

504
00:29:04,360 --> 00:29:07,840
Speaker 1: and pull the trigger and they flop right over. Yeah.

505
00:29:08,120 --> 00:29:10,960
Speaker 1: I was waiting for like a little bit more fireworks

506
00:29:10,960 --> 00:29:13,840
Speaker 1: to happen and some flopping around, but he really just

507
00:29:15,320 --> 00:29:19,880
Speaker 1: federal tss hey put him in the dirt. Oh it

508
00:29:19,960 --> 00:29:22,120
Speaker 1: was great then you guys. Then your reaction, I think,

509
00:29:22,280 --> 00:29:25,440
Speaker 1: was I right from what I can remember, just holy shit,

510
00:29:25,840 --> 00:29:29,840
Speaker 1: Holy sh it. Yeah. I just like I took my

511
00:29:29,920 --> 00:29:36,160
Speaker 1: mask off and I looked at Yaddie and I was like, ship, Yes, yes, Ship,

512
00:29:37,440 --> 00:29:41,760
Speaker 1: I can't believe that just happened. That was awesome. It

513
00:29:41,840 --> 00:29:44,479
Speaker 1: was a good bird. You know, I was hunting, I

514
00:29:44,560 --> 00:29:46,800
Speaker 1: was hunting with who was that hunting with? Cal? Maybe

515
00:29:47,000 --> 00:29:50,400
Speaker 1: me and Cal were poking around that day and uh

516
00:29:50,560 --> 00:29:53,360
Speaker 1: we popped over right after you guys had shot this

517
00:29:53,400 --> 00:29:55,920
Speaker 1: burger very very close after you shot this bird, and

518
00:29:55,960 --> 00:29:58,480
Speaker 1: you're still hyped up, and it was it was a

519
00:29:58,480 --> 00:30:00,640
Speaker 1: great I mean, everybody killed turkey is that trip? So

520
00:30:00,720 --> 00:30:05,200
Speaker 1: I mean it was. It was a fantastic time. You know. Also,

521
00:30:05,320 --> 00:30:09,840
Speaker 1: like thinking back to we get back to camp and

522
00:30:09,920 --> 00:30:13,520
Speaker 1: you immediately go to plucking the bird hole, like plucking

523
00:30:13,560 --> 00:30:15,760
Speaker 1: the entire bird. So I think this is a good

524
00:30:15,800 --> 00:30:17,720
Speaker 1: point to kind of you were just talking about that

525
00:30:17,720 --> 00:30:22,480
Speaker 1: you're going to cook the tail of this turkey. Um, like,

526
00:30:22,560 --> 00:30:24,960
Speaker 1: how did you did you have plans? I got my

527
00:30:25,000 --> 00:30:26,920
Speaker 1: first turkey. Do you have plans of how you wanted

528
00:30:26,920 --> 00:30:29,400
Speaker 1: to uh, you know, butcher it and prep it? Or

529
00:30:29,440 --> 00:30:33,640
Speaker 1: were you just kind of flying by the seat? Um?

530
00:30:33,680 --> 00:30:36,240
Speaker 1: I mean I've cleaned so many other birds so many

531
00:30:36,280 --> 00:30:40,800
Speaker 1: times that I know, Like, I mean, it wasn't it.

532
00:30:41,400 --> 00:30:43,720
Speaker 1: It's not the first like wild turkey that I've had

533
00:30:43,760 --> 00:30:49,120
Speaker 1: to cook, so I knew, No, I mean, I don't know.

534
00:30:49,240 --> 00:30:54,480
Speaker 1: I didn't have any plans. No, No, I had plans

535
00:30:54,520 --> 00:30:58,400
Speaker 1: to cook the legs that the next day. That was

536
00:30:58,440 --> 00:31:01,760
Speaker 1: my only plan. And so other than that, it's like

537
00:31:01,800 --> 00:31:05,920
Speaker 1: to save everything you can, So yeah, I did have

538
00:31:06,040 --> 00:31:09,760
Speaker 1: plans for the sponge. That was like the That was

539
00:31:09,800 --> 00:31:12,040
Speaker 1: all I really cared about was making sure to get

540
00:31:12,080 --> 00:31:15,760
Speaker 1: a big tim to have the sponge, which is all right,

541
00:31:15,800 --> 00:31:18,680
Speaker 1: we'll walk it. That is you know, the only thing

542
00:31:18,720 --> 00:31:22,240
Speaker 1: I cared about was the sponge. You don't You don't

543
00:31:22,240 --> 00:31:25,520
Speaker 1: hear that a lot? Uh definitely. So you're like, we

544
00:31:25,640 --> 00:31:30,120
Speaker 1: I remember plucking the bird and I know, um, you

545
00:31:30,200 --> 00:31:31,920
Speaker 1: could we cooked the legs up there in camp. But

546
00:31:31,960 --> 00:31:35,040
Speaker 1: take people through if you were to now with with

547
00:31:35,120 --> 00:31:36,840
Speaker 1: what you've been through, and you you've cooked a lot

548
00:31:36,880 --> 00:31:38,560
Speaker 1: of You've got a lot of great recipes on the

549
00:31:38,560 --> 00:31:42,560
Speaker 1: meter dot com for for wild birds, especially turkeys. Take

550
00:31:42,600 --> 00:31:45,920
Speaker 1: people through, you know, butchering a turkey and then how

551
00:31:46,080 --> 00:31:47,640
Speaker 1: you know you would cook each part. So you've got

552
00:31:47,640 --> 00:31:51,560
Speaker 1: two lobes, two legs, two thighs. Now I have to

553
00:31:51,600 --> 00:31:53,600
Speaker 1: add the tail in there based only what you told

554
00:31:53,600 --> 00:31:58,120
Speaker 1: me before you hit record, because you start plucking the

555
00:31:58,280 --> 00:32:00,200
Speaker 1: tail feathers out because you want to keep it, and

556
00:32:00,240 --> 00:32:03,960
Speaker 1: then you're like, wow, So this is what I'll say.

557
00:32:04,080 --> 00:32:07,320
Speaker 1: I think you should. Obviously you'll keep your breast meat,

558
00:32:08,080 --> 00:32:12,080
Speaker 1: your thighs, and your drumsticks, but beyond that, the carcass

559
00:32:12,120 --> 00:32:16,200
Speaker 1: can make a huge batch of stock, and so one

560
00:32:16,200 --> 00:32:18,760
Speaker 1: of the things that makes stock so great is having

561
00:32:18,840 --> 00:32:22,800
Speaker 1: something really high in collagen. And those turkey tells are

562
00:32:22,800 --> 00:32:27,000
Speaker 1: basically just Curt Legi thing. Um. And so now I

563
00:32:27,040 --> 00:32:28,880
Speaker 1: don't think you should save the tail is just so

564
00:32:28,960 --> 00:32:33,440
Speaker 1: you can have a nice fried turkey tail sandwich, but

565
00:32:34,880 --> 00:32:36,840
Speaker 1: it would it would be good to put it in

566
00:32:36,880 --> 00:32:40,640
Speaker 1: the stock for sure, as well as a sponge too.

567
00:32:41,480 --> 00:32:44,239
Speaker 1: That's a conclusion on the sponge. So talk talk us

568
00:32:44,240 --> 00:32:46,040
Speaker 1: through the sponge because I think, you know, I'd like

569
00:32:46,080 --> 00:32:48,040
Speaker 1: people to come away from this like with a sense

570
00:32:48,040 --> 00:32:51,200
Speaker 1: of Turkey season is coming up. God forbid they shut

571
00:32:51,240 --> 00:32:53,640
Speaker 1: them down. If they do, I will be It's gonna

572
00:32:53,640 --> 00:32:57,200
Speaker 1: take me a long time. They're already shut down bear

573
00:32:57,320 --> 00:33:01,840
Speaker 1: season in Washington. I heard that just today. And non

574
00:33:01,920 --> 00:33:04,680
Speaker 1: residence for turkey. I can't even talk about it. I'm

575
00:33:04,680 --> 00:33:07,960
Speaker 1: gonna get upset. I'm just I'm having I just send

576
00:33:07,960 --> 00:33:10,840
Speaker 1: an email to Montana Fish Wildlife Parks. My our buddy

577
00:33:10,840 --> 00:33:12,800
Speaker 1: that's been on the Shaw, Greg Lemon, over there. I'm like,

578
00:33:12,840 --> 00:33:14,480
Speaker 1: I gotta have you on the show. I'm easy to

579
00:33:14,520 --> 00:33:17,920
Speaker 1: make me feel better. I think I can't lose this.

580
00:33:18,400 --> 00:33:22,440
Speaker 1: I need this. Um, but but regardless, I'd love people

581
00:33:22,440 --> 00:33:25,120
Speaker 1: to come out of this with this idea that there

582
00:33:25,360 --> 00:33:28,400
Speaker 1: is every piece of the bird can be used forget

583
00:33:28,480 --> 00:33:30,560
Speaker 1: taxidermy for a minute. Who cares if you could eat

584
00:33:30,560 --> 00:33:32,560
Speaker 1: the beard, we would talk about that. I don't think

585
00:33:32,600 --> 00:33:35,000
Speaker 1: that's I don't think that's in your repertoire. But I

586
00:33:35,000 --> 00:33:37,600
Speaker 1: would love for people to come like with a you know,

587
00:33:37,680 --> 00:33:39,640
Speaker 1: with a nice not maybe not a step by step,

588
00:33:39,640 --> 00:33:41,880
Speaker 1: but with a nice understanding that of all the parts

589
00:33:41,880 --> 00:33:43,360
Speaker 1: of the bird. So if you want to start, let's

590
00:33:43,360 --> 00:33:45,920
Speaker 1: start with a sponge, because most people I don't even

591
00:33:45,960 --> 00:33:49,800
Speaker 1: know what that is, let alone what to do with it. Alright,

592
00:33:49,880 --> 00:33:53,480
Speaker 1: So you've got a nice big tom and you're going

593
00:33:53,560 --> 00:33:56,440
Speaker 1: to clean it, and then you're like, the first thing

594
00:33:56,480 --> 00:34:00,480
Speaker 1: you do is say pinched under the skin. Say if

595
00:34:00,480 --> 00:34:02,000
Speaker 1: you're not gonna plug it, you're gonna pinch on it

596
00:34:02,080 --> 00:34:04,280
Speaker 1: to the skin to rip it open. And then all

597
00:34:04,280 --> 00:34:07,560
Speaker 1: of a sudden you're like, what is this? And it's

598
00:34:07,680 --> 00:34:11,720
Speaker 1: this yellowy yellow e thing that's all over in front

599
00:34:11,800 --> 00:34:16,839
Speaker 1: of the crop cavity. That is the sponge. Usually only

600
00:34:16,920 --> 00:34:20,680
Speaker 1: Tom's have it. I don't think Jake's. Jake's probably if

601
00:34:20,680 --> 00:34:23,920
Speaker 1: they do it's probably very small, but mine was like

602
00:34:24,000 --> 00:34:32,480
Speaker 1: this big, like this thick um anyway, So uh, Tom's

603
00:34:32,520 --> 00:34:36,200
Speaker 1: males will grow the sponge because it's basically their energy reserves,

604
00:34:36,239 --> 00:34:40,000
Speaker 1: so that whenever spring rolls around, they have this this

605
00:34:40,239 --> 00:34:44,000
Speaker 1: energy reserve and all they need to do is focus

606
00:34:44,000 --> 00:34:46,239
Speaker 1: on mating. They don't eat, they don't do anything, and

607
00:34:46,239 --> 00:34:49,680
Speaker 1: they just live off all of this fat that they've

608
00:34:49,680 --> 00:34:52,920
Speaker 1: been storing throughout the winter. To my understanding, that's what

609
00:34:53,000 --> 00:34:56,879
Speaker 1: the sponge is that is created for very much. So

610
00:34:56,960 --> 00:35:00,720
Speaker 1: it's it's just a mass of tissue the sole purposes

611
00:35:00,800 --> 00:35:03,799
Speaker 1: to keep fat for this turkey during these these really

612
00:35:03,920 --> 00:35:08,080
Speaker 1: rough times. I've killed some some fighting some fighting times

613
00:35:08,080 --> 00:35:11,399
Speaker 1: that just look rough. I have to really you would

614
00:35:11,400 --> 00:35:15,399
Speaker 1: imagine that they need this reservoir um, and it helps

615
00:35:15,440 --> 00:35:17,960
Speaker 1: and it keeps their chest plump. It doesn't. It just

616
00:35:18,080 --> 00:35:21,120
Speaker 1: does a lot of things um and it's just a

617
00:35:21,239 --> 00:35:24,280
Speaker 1: you know, it's a curious thing in nature that you see,

618
00:35:24,320 --> 00:35:28,840
Speaker 1: but it's yeah, definitely doesn't look delicious. I'll sell you that. No. No,

619
00:35:29,120 --> 00:35:31,880
Speaker 1: The first time I ever encountered this, Travis shot at

620
00:35:31,880 --> 00:35:35,560
Speaker 1: turkey in North Dakota with a huge sponge and I

621
00:35:35,600 --> 00:35:39,319
Speaker 1: was just like like the whole thing I think was

622
00:35:39,400 --> 00:35:42,360
Speaker 1: plucked and the sponge was still like underneath the skin,

623
00:35:43,000 --> 00:35:46,719
Speaker 1: and I was like trying to like get like the

624
00:35:46,800 --> 00:35:50,280
Speaker 1: same way I would um treat like a whole roasted

625
00:35:50,280 --> 00:35:54,319
Speaker 1: turkey or chicken for Thanksgiving, I always um separate the

626
00:35:54,360 --> 00:35:56,920
Speaker 1: skin from the meat to season, and I went to

627
00:35:56,960 --> 00:36:00,000
Speaker 1: do that and I was just like pulling out glogs

628
00:36:00,040 --> 00:36:03,640
Speaker 1: of of that sponge and I was like freaking out,

629
00:36:03,719 --> 00:36:06,160
Speaker 1: thinking that there's something wrong with those animal because I've

630
00:36:06,200 --> 00:36:09,160
Speaker 1: never seen that before. And that time, I threw it

631
00:36:09,160 --> 00:36:11,520
Speaker 1: away because I didn't know what to look what I

632
00:36:11,560 --> 00:36:15,040
Speaker 1: was looking at, and so like I started thinking about

633
00:36:15,120 --> 00:36:18,120
Speaker 1: it and like like what researching what the sponge was

634
00:36:18,440 --> 00:36:21,359
Speaker 1: what it was, I was like, well, if it's just

635
00:36:21,560 --> 00:36:25,439
Speaker 1: a big fat reserve, why aren't we saving this? Can

636
00:36:25,480 --> 00:36:27,840
Speaker 1: you render this fat out? Like what? What? Can you?

637
00:36:27,960 --> 00:36:31,960
Speaker 1: There's got to be some value to this. And so

638
00:36:32,080 --> 00:36:34,399
Speaker 1: when I save the sponge, my test was to see

639
00:36:34,400 --> 00:36:37,520
Speaker 1: if I could render the fat out or find out

640
00:36:37,520 --> 00:36:42,160
Speaker 1: if this is just like gonna taste like horrible, because

641
00:36:42,160 --> 00:36:44,440
Speaker 1: it's like it could be full of like hormones or

642
00:36:44,520 --> 00:36:48,800
Speaker 1: like something weird, and it's like it's gonna taste really bad.

643
00:36:49,640 --> 00:36:51,600
Speaker 1: But I'm a guinea big and I just can't help

644
00:36:51,680 --> 00:36:56,279
Speaker 1: exploring these things to figure it out. So so that's

645
00:36:56,320 --> 00:36:59,840
Speaker 1: the thing with the sponge. And what I discovered trying

646
00:36:59,880 --> 00:37:03,759
Speaker 1: to render it out is that it's actually it is.

647
00:37:03,880 --> 00:37:06,799
Speaker 1: It is fatty, but there's more cartilage to it than

648
00:37:07,760 --> 00:37:11,279
Speaker 1: than actual fat. And so I couldn't get the fat

649
00:37:11,320 --> 00:37:13,440
Speaker 1: to melt out and render away. So I kept adding

650
00:37:13,480 --> 00:37:17,240
Speaker 1: water to it so that I wouldn't burn under the heat,

651
00:37:17,880 --> 00:37:19,480
Speaker 1: and so I kept at and then I just kind

652
00:37:19,520 --> 00:37:22,120
Speaker 1: of tasted the water after like an hour, and I

653
00:37:22,200 --> 00:37:24,239
Speaker 1: was like, oh my god, that tastes almost like bra

654
00:37:24,840 --> 00:37:27,040
Speaker 1: So then I added a whole lot of water and

655
00:37:27,080 --> 00:37:30,920
Speaker 1: then just simmered it for like four hours and strained

656
00:37:30,960 --> 00:37:35,080
Speaker 1: it and I got this yellowy like almost like butter

657
00:37:35,160 --> 00:37:38,480
Speaker 1: like consistency because it was fat and it um brought

658
00:37:38,520 --> 00:37:42,400
Speaker 1: the brought the stuff and it was really really good.

659
00:37:42,800 --> 00:37:46,759
Speaker 1: So in the future the sponge, I would absolutely put

660
00:37:46,800 --> 00:37:49,520
Speaker 1: it in the stock because it made it'll add a

661
00:37:49,520 --> 00:37:53,040
Speaker 1: lot of flavor and body to your stock. That's the

662
00:37:53,080 --> 00:37:56,240
Speaker 1: thing with a sponge. And that technique called like essentially

663
00:37:56,280 --> 00:38:01,360
Speaker 1: called wet rendering, right something similar to I get it.

664
00:38:03,520 --> 00:38:08,479
Speaker 1: I got some knowledge that's cool and not like that's

665
00:38:08,520 --> 00:38:11,000
Speaker 1: the thing that I enjoyed, you know, going back to

666
00:38:11,000 --> 00:38:14,640
Speaker 1: our original conversation here about how can somebody learn to

667
00:38:14,719 --> 00:38:18,600
Speaker 1: hunt but then be teaching people something right after they

668
00:38:18,719 --> 00:38:20,799
Speaker 1: killed their first turkey. That's something that you taught all

669
00:38:20,840 --> 00:38:23,240
Speaker 1: of us. And there's an article somewhere on the Metor

670
00:38:23,280 --> 00:38:27,520
Speaker 1: dot com um about about this experience. I remember reading

671
00:38:27,560 --> 00:38:29,480
Speaker 1: it when it first came out. So you can go

672
00:38:29,520 --> 00:38:30,920
Speaker 1: to the Meteor dot com and I bet you if

673
00:38:30,920 --> 00:38:33,960
Speaker 1: you google or if you google turkey sponge edible or

674
00:38:34,000 --> 00:38:37,800
Speaker 1: turkey sponge Daniel Pruett, you're gonna get something. Might get this.

675
00:38:38,960 --> 00:38:41,760
Speaker 1: You're trying to find very many articles on the internet.

676
00:38:41,760 --> 00:38:45,719
Speaker 1: I have googled this and I search like can you

677
00:38:45,760 --> 00:38:48,560
Speaker 1: eat a sponge? And it was like I couldn't find

678
00:38:48,680 --> 00:38:51,480
Speaker 1: very much, so that the first thing that pops up,

679
00:38:51,480 --> 00:38:56,279
Speaker 1: I'll be very very disappointed to me too. It's hard work. Um,

680
00:38:56,719 --> 00:39:00,200
Speaker 1: so there you go. You got your sponge? Now, Um,

681
00:39:00,440 --> 00:39:04,400
Speaker 1: did you do heart and liver from this particular turkey?

682
00:39:04,560 --> 00:39:08,319
Speaker 1: I did tell us about that. I don't know. I

683
00:39:08,320 --> 00:39:10,840
Speaker 1: don't remember what I ended up. Oh I know what

684
00:39:10,920 --> 00:39:16,640
Speaker 1: I did. Um For Thanksgiving, I made giblet gravy with it. Beautiful, beautiful.

685
00:39:16,960 --> 00:39:18,919
Speaker 1: That's that's what I've done in the past with those

686
00:39:19,120 --> 00:39:23,000
Speaker 1: those uh organs. And I've never just pulled a turkey

687
00:39:23,040 --> 00:39:25,680
Speaker 1: heard out and like sliced it and cooked it up

688
00:39:25,680 --> 00:39:27,120
Speaker 1: like you would have dear heart or anything like that.

689
00:39:27,160 --> 00:39:28,520
Speaker 1: I don't know that it would be worth it for

690
00:39:28,560 --> 00:39:33,000
Speaker 1: the size, but giblets uh and gravy is perfect for that. Yeah.

691
00:39:33,160 --> 00:39:34,920
Speaker 1: Another thing you can do if you want to eat

692
00:39:34,960 --> 00:39:37,640
Speaker 1: it right away. And this is something I do with

693
00:39:37,800 --> 00:39:41,440
Speaker 1: duck carts and livers or geese or pheasants or anything

694
00:39:41,760 --> 00:39:46,080
Speaker 1: like bird like. Um, I just chop it up and

695
00:39:47,719 --> 00:39:50,280
Speaker 1: like I keep a whole lot of seasons in the pantry,

696
00:39:50,320 --> 00:39:53,600
Speaker 1: and I'll make like like a breakfast sausage blend, like

697
00:39:53,719 --> 00:39:55,960
Speaker 1: the spices that I would add in a breakfast sausage,

698
00:39:56,120 --> 00:39:58,560
Speaker 1: and I'll just throw a pinch of that with some

699
00:39:58,640 --> 00:40:02,360
Speaker 1: onions and then I'll just saw te up those chopped

700
00:40:02,360 --> 00:40:04,960
Speaker 1: hearts and livers and then put it in a hash

701
00:40:05,239 --> 00:40:08,440
Speaker 1: with some eggs. Um. That's that's probably one of my

702
00:40:08,480 --> 00:40:12,319
Speaker 1: favorite things to duck duck harts and lovers. Yeah, and

703
00:40:12,320 --> 00:40:14,400
Speaker 1: it don't forget, you know, in a wild turkey with

704
00:40:14,400 --> 00:40:16,920
Speaker 1: with the with the heart especially and even the gizzard.

705
00:40:16,960 --> 00:40:19,560
Speaker 1: I mean, you can pickled, pickled the turkey heart would

706
00:40:19,600 --> 00:40:21,960
Speaker 1: probably be pretty good. I bet I've never done it. Yeah,

707
00:40:21,960 --> 00:40:26,080
Speaker 1: I've never had pickled gizzards, which I know. I know.

708
00:40:26,320 --> 00:40:29,200
Speaker 1: Ryan Callahan is a fan of pickling gizzards. He's a

709
00:40:29,200 --> 00:40:34,879
Speaker 1: fan of pickling everything. So he took the words right

710
00:40:34,920 --> 00:40:38,640
Speaker 1: out of my He just pickles whatever. You put the

711
00:40:38,640 --> 00:40:41,960
Speaker 1: whole turkey and a pickle together his pantry, and like,

712
00:40:42,040 --> 00:40:46,000
Speaker 1: look at the pickling jars and they're s feet. There's

713
00:40:46,040 --> 00:40:47,799
Speaker 1: a T shirt in this. There's a T shirt in

714
00:40:47,800 --> 00:40:50,160
Speaker 1: here somewhere, a pickling jar with a mustache on it.

715
00:40:50,400 --> 00:40:55,840
Speaker 1: This is the Ryan Bryan Callahan Cooking Company. Yeah, so

716
00:40:55,880 --> 00:40:58,279
Speaker 1: don't forget that. As an homage to Ryan Callan, don't

717
00:40:58,280 --> 00:41:00,800
Speaker 1: forget that you can't pickle your gizzards in yours. Um.

718
00:41:00,840 --> 00:41:05,439
Speaker 1: But moving on to the more popular um pieces here now,

719
00:41:06,239 --> 00:41:07,680
Speaker 1: you're gonna have to we're gonna have to talk through

720
00:41:07,719 --> 00:41:11,680
Speaker 1: turkey legs now because I have a few a few

721
00:41:11,960 --> 00:41:14,640
Speaker 1: recipes for drumsticks that I think work now. But I

722
00:41:14,680 --> 00:41:17,320
Speaker 1: can tell you and I would be I happily admit

723
00:41:17,480 --> 00:41:19,160
Speaker 1: that I messed up. And I know a lot of

724
00:41:19,160 --> 00:41:22,360
Speaker 1: people who are seasoned turkey hunters and turkey eaters and

725
00:41:22,400 --> 00:41:25,719
Speaker 1: the wild wild turkey that have messed up a lot

726
00:41:25,800 --> 00:41:28,399
Speaker 1: of turkey leg recipes. It is they're an easy thing

727
00:41:28,440 --> 00:41:32,120
Speaker 1: to screw up. You agree with that, Yeah, I think

728
00:41:33,080 --> 00:41:35,080
Speaker 1: I think it's not so much an easy thing to

729
00:41:35,239 --> 00:41:38,680
Speaker 1: screw up, but it's something that most people just don't

730
00:41:38,680 --> 00:41:43,520
Speaker 1: have the patience for it because it's just time. Time.

731
00:41:43,600 --> 00:41:54,879
Speaker 1: Will tenderize anything, shoe that's right? Um no, but yeah,

732
00:41:54,960 --> 00:42:01,239
Speaker 1: so unlike other birds, like say a good turkeys and

733
00:42:01,280 --> 00:42:05,040
Speaker 1: even pheasants, they have tendons and the drumstick and whenever

734
00:42:05,120 --> 00:42:11,200
Speaker 1: they cook and sandill cranes all adw that to cranes, turkeys, pheasants.

735
00:42:11,800 --> 00:42:15,879
Speaker 1: When their drumsticks are cooked, those tendons hardened up. So

736
00:42:15,960 --> 00:42:18,440
Speaker 1: you know, like if you're tender izing it and you're

737
00:42:18,480 --> 00:42:21,160
Speaker 1: like got all those like longbone things in there, those

738
00:42:21,160 --> 00:42:23,759
Speaker 1: are just the tendons. But you can pull those out

739
00:42:24,040 --> 00:42:27,160
Speaker 1: before you start cooking, or just pick them out of

740
00:42:27,160 --> 00:42:32,239
Speaker 1: the meat. But yeah, braising it for a very very

741
00:42:32,360 --> 00:42:38,840
Speaker 1: very long time or pressure cooker, crock pot. Um, do

742
00:42:38,840 --> 00:42:41,600
Speaker 1: you do ever? Do you ever use like the insta

743
00:42:41,640 --> 00:42:45,560
Speaker 1: pot for any of this activity. I have a pressure cooker.

744
00:42:45,640 --> 00:42:50,080
Speaker 1: It's not the same thing. Um yeah, I mean, what

745
00:42:50,160 --> 00:42:52,120
Speaker 1: are your favorite wild turkey lays? We all know this.

746
00:42:52,120 --> 00:42:54,040
Speaker 1: We probably talked about this on the show before. Turkey

747
00:42:54,120 --> 00:43:00,759
Speaker 1: legs are I haven't traditionally been an appealing thing for

748
00:43:00,760 --> 00:43:04,400
Speaker 1: for hunters, and I don't understand why because there's so

749
00:43:04,800 --> 00:43:06,680
Speaker 1: there's so many ways to do it. I mean, I've

750
00:43:06,680 --> 00:43:11,880
Speaker 1: seen people boiled turkey legs. I've seen um cubknt like,

751
00:43:12,000 --> 00:43:14,560
Speaker 1: I've seen a million things done. I've seen a braised

752
00:43:14,640 --> 00:43:17,799
Speaker 1: of course, and a Dutch of it. Like it's it's

753
00:43:17,800 --> 00:43:21,680
Speaker 1: just just what I've seen people drop turkey legs in

754
00:43:21,719 --> 00:43:25,399
Speaker 1: a boil before. I've seen people like strip the meat.

755
00:43:26,040 --> 00:43:33,439
Speaker 1: That sounds awful about it? Uh, it sounds like, Yeah,

756
00:43:36,920 --> 00:43:39,400
Speaker 1: I've seen I've seen people make ground turkey out of them,

757
00:43:39,440 --> 00:43:41,439
Speaker 1: which I think is interesting. I think it's a really

758
00:43:41,480 --> 00:43:46,600
Speaker 1: good idea. Yeah, yeah, I I that might be something

759
00:43:46,640 --> 00:43:49,239
Speaker 1: I've got. I think maybe four wild turkey legs in

760
00:43:49,360 --> 00:43:52,160
Speaker 1: the freezer for this quarantine. That might be something. Now

761
00:43:52,160 --> 00:43:53,800
Speaker 1: that it sparks my mind, that might be something that

762
00:43:53,960 --> 00:43:56,759
Speaker 1: I can do. But anyway, from your perspective. If you're

763
00:43:56,760 --> 00:43:59,160
Speaker 1: going to tell people like, hey, here's three ways, three

764
00:43:59,239 --> 00:44:01,920
Speaker 1: quick ways, you know, maybe not the whole recipe, but

765
00:44:01,920 --> 00:44:04,640
Speaker 1: three quick ways to cook turkey legs. Um, how would

766
00:44:04,640 --> 00:44:11,880
Speaker 1: you start? Well, it's not gonna be quick, three very long,

767
00:44:12,360 --> 00:44:20,479
Speaker 1: arduous ways to um. All right, three different methods there. Okay,

768
00:44:20,560 --> 00:44:22,799
Speaker 1: let me let me say it this way. It's the

769
00:44:22,920 --> 00:44:28,919
Speaker 1: same type of cooking using three different um methods. Low

770
00:44:28,960 --> 00:44:31,440
Speaker 1: and slow is like what I like to say, anything

771
00:44:31,440 --> 00:44:34,400
Speaker 1: that's really tough, treat it with low heat for a

772
00:44:34,440 --> 00:44:37,640
Speaker 1: long period of time. So you've got your old, your

773
00:44:37,760 --> 00:44:41,120
Speaker 1: good old crock pot. I would recommend throwing it in

774
00:44:41,160 --> 00:44:44,160
Speaker 1: the crock pot on low the night before you plan

775
00:44:44,320 --> 00:44:47,000
Speaker 1: to eat, and then it might be ready by lunch

776
00:44:47,040 --> 00:44:48,799
Speaker 1: the next day, and make sure you have plenty of

777
00:44:48,840 --> 00:44:52,480
Speaker 1: liquids in there so it doesn't dry out. The second

778
00:44:52,480 --> 00:44:56,160
Speaker 1: thing I would do is pressure cook them, and that's

779
00:44:56,239 --> 00:44:59,640
Speaker 1: sort of the same philosophy. You would brown it, put

780
00:44:59,640 --> 00:45:02,120
Speaker 1: it in the pressure cooker with some liquids, and then

781
00:45:02,200 --> 00:45:07,000
Speaker 1: put it on high for like probably three hours or

782
00:45:07,080 --> 00:45:10,600
Speaker 1: what poor hours at least. And then the third way

783
00:45:11,000 --> 00:45:13,560
Speaker 1: I did this with a whole of anion shoulder recently

784
00:45:13,680 --> 00:45:17,839
Speaker 1: that was great. I would I rubbed it into marinade,

785
00:45:18,200 --> 00:45:21,680
Speaker 1: vacuum sealed it and then put it in a suvied

786
00:45:22,120 --> 00:45:27,319
Speaker 1: for like eighteen hours and it was phenomenal. Um So

787
00:45:27,360 --> 00:45:31,000
Speaker 1: those are the three ways I went slow Coca turkey leg. Yeah,

788
00:45:31,120 --> 00:45:34,759
Speaker 1: Suvie is one that is kind of it's as full

789
00:45:34,760 --> 00:45:38,600
Speaker 1: proof as it gets, really and yeah, I love I

790
00:45:38,640 --> 00:45:41,600
Speaker 1: know it's been knocked in in culinary circles. Suvit is

791
00:45:41,680 --> 00:45:45,480
Speaker 1: knocked as like a simple man's way too to produce

792
00:45:45,600 --> 00:45:48,680
Speaker 1: a good good meats. But boy, it's great for for

793
00:45:48,840 --> 00:45:51,000
Speaker 1: folks like me, you have a family, or you just

794
00:45:51,480 --> 00:45:53,680
Speaker 1: you kind of want a full proof way to to

795
00:45:53,719 --> 00:45:56,120
Speaker 1: get it to the right temperature and the right in

796
00:45:56,120 --> 00:45:59,839
Speaker 1: this case, the right tenderness. Um, it just is, it's

797
00:46:00,040 --> 00:46:01,879
Speaker 1: it's a great So I'm glad you mentioned that because

798
00:46:01,880 --> 00:46:05,160
Speaker 1: it's it's it's kind of the easiest and best way

799
00:46:05,560 --> 00:46:07,520
Speaker 1: in this case. Yeah, And I think I think it

800
00:46:07,560 --> 00:46:12,120
Speaker 1: gets knocked in the the like food the foodie chef

801
00:46:12,200 --> 00:46:15,360
Speaker 1: world because people are using it to do it to

802
00:46:15,520 --> 00:46:18,359
Speaker 1: cook something that can easily be done on the stovetop.

803
00:46:18,800 --> 00:46:22,239
Speaker 1: And I think what's very different about wild game is

804
00:46:22,320 --> 00:46:25,799
Speaker 1: that well one it's way tougher than a domestic and

805
00:46:25,840 --> 00:46:29,319
Speaker 1: then too it lacks all the fat. And so when

806
00:46:29,320 --> 00:46:31,680
Speaker 1: you cook at anything in a medium temperature or high

807
00:46:31,719 --> 00:46:34,760
Speaker 1: temperature with wild game, it dries out really fast. And Suviede,

808
00:46:34,760 --> 00:46:38,080
Speaker 1: you're able to keep a constant low temperature that really

809
00:46:38,080 --> 00:46:42,440
Speaker 1: really benefits that meat. And I think it's for something

810
00:46:42,440 --> 00:46:45,680
Speaker 1: like braising tenderizing a thigh. I think it's just really

811
00:46:45,719 --> 00:46:49,719
Speaker 1: hard to beat. Yeah, do you do anything different? You know?

812
00:46:49,920 --> 00:46:52,759
Speaker 1: For for thigh some years. Last year I did a

813
00:46:52,800 --> 00:46:57,399
Speaker 1: slow smoked barbecue turkey thigh. Um, it was better than

814
00:46:57,680 --> 00:47:00,160
Speaker 1: it was good. I would say it wasn't g eight.

815
00:47:00,160 --> 00:47:02,719
Speaker 1: It didn't blow anybody away, but it was tasty that

816
00:47:03,000 --> 00:47:07,080
Speaker 1: you know, the meat is super dark and can be dry,

817
00:47:07,160 --> 00:47:09,560
Speaker 1: but just it was like a two degrees on the

818
00:47:09,560 --> 00:47:13,240
Speaker 1: trigger for three hours I think. And I just pasted

819
00:47:13,280 --> 00:47:16,080
Speaker 1: it with barbecue barbecue rub and then barbee sauce at

820
00:47:16,080 --> 00:47:19,080
Speaker 1: the end and it was good. Um, It's not something

821
00:47:19,080 --> 00:47:22,279
Speaker 1: I would go around. Um did you brine it beforehand?

822
00:47:22,480 --> 00:47:24,960
Speaker 1: I did? Yeah. I Brian all my my stuff beforehand,

823
00:47:25,000 --> 00:47:26,640
Speaker 1: so it was it was I think as good as

824
00:47:26,640 --> 00:47:30,479
Speaker 1: you're gonna get just a slow smoked Um. Turkey thigh

825
00:47:30,520 --> 00:47:33,000
Speaker 1: But is there anything that you've done differently with thighs

826
00:47:33,040 --> 00:47:39,640
Speaker 1: than legs, I mean other than no. I think that's

827
00:47:40,440 --> 00:47:45,360
Speaker 1: when it comes to oh, well, I do this Greater

828
00:47:45,440 --> 00:47:48,560
Speaker 1: Canada goose size, I couldn't feed them a lot m

829
00:47:48,719 --> 00:47:52,680
Speaker 1: so and because of turkey thighs so big, you would

830
00:47:52,760 --> 00:47:56,840
Speaker 1: need to do it probably. I think crackpots easiest. And

831
00:47:57,040 --> 00:48:00,520
Speaker 1: what I started doing with all my other life is

832
00:48:00,760 --> 00:48:04,279
Speaker 1: using refine coconut oil because it's a neutral flavor, and

833
00:48:04,360 --> 00:48:06,000
Speaker 1: you can get a big tup of it for really

834
00:48:06,080 --> 00:48:08,360
Speaker 1: cheap because you need a ton of fat to cover it.

835
00:48:08,440 --> 00:48:11,520
Speaker 1: But you could do that. You could give it a

836
00:48:11,520 --> 00:48:14,600
Speaker 1: cure like salt and pepper twenty four hours before you

837
00:48:14,640 --> 00:48:17,600
Speaker 1: cook it, threaten a crock pot, cover it in oil

838
00:48:17,800 --> 00:48:19,680
Speaker 1: or some sort of fat, and then put it on

839
00:48:19,760 --> 00:48:27,200
Speaker 1: low like for a very long time twelve sixteen hours. Uh,

840
00:48:27,239 --> 00:48:30,200
Speaker 1: and you you could probably finish that on the grill.

841
00:48:31,440 --> 00:48:34,640
Speaker 1: I have a have a recipe for m conf goose

842
00:48:34,680 --> 00:48:38,799
Speaker 1: thugs that are barbecued so like. I love Texas barbecue

843
00:48:38,960 --> 00:48:41,480
Speaker 1: so much, But the thing that makes Texas barbecue so

844
00:48:41,560 --> 00:48:44,760
Speaker 1: good is the fact that that brisket has a fat

845
00:48:44,840 --> 00:48:47,520
Speaker 1: cap like this big on it, and you just don't

846
00:48:47,560 --> 00:48:52,880
Speaker 1: have that with wild game. So I started curing my

847
00:48:52,880 --> 00:48:57,719
Speaker 1: my thighs in a salty barbecue rub, and then I

848
00:48:57,760 --> 00:49:00,279
Speaker 1: would convey it, and then after it was kind fee,

849
00:49:00,320 --> 00:49:03,200
Speaker 1: i'd take it out dripping a fat throat on the grill.

850
00:49:03,880 --> 00:49:06,920
Speaker 1: And you you get that, like you get all the

851
00:49:06,960 --> 00:49:09,919
Speaker 1: things that you miss about barbecue and wild game. That's rich,

852
00:49:10,000 --> 00:49:15,920
Speaker 1: fatty tender. I always had that problem with Texas barbecue.

853
00:49:15,920 --> 00:49:18,280
Speaker 1: I'm like it, this tastes fine, but like as somebody

854
00:49:18,280 --> 00:49:22,360
Speaker 1: who eats only wild game mostly other than this, the

855
00:49:22,400 --> 00:49:25,480
Speaker 1: flavor profile is so different. It's just such a salty,

856
00:49:25,719 --> 00:49:29,120
Speaker 1: fatty mess. That's just not what I'm used to. I

857
00:49:29,120 --> 00:49:31,200
Speaker 1: don't appreciate it as much as I think most people

858
00:49:31,200 --> 00:49:33,319
Speaker 1: in Texas to. I was never a huge fan of

859
00:49:33,360 --> 00:49:36,920
Speaker 1: brisket when I lived there, which is, I know, sacrilegious

860
00:49:36,920 --> 00:49:39,279
Speaker 1: and good thing. I've already moved out of the state,

861
00:49:39,840 --> 00:49:41,800
Speaker 1: but I just for that reason. I just it was

862
00:49:41,840 --> 00:49:45,000
Speaker 1: the flavor profile and and and even the thought of

863
00:49:45,000 --> 00:49:48,520
Speaker 1: of you know, that much fat on on a piece

864
00:49:48,560 --> 00:49:51,160
Speaker 1: of meat. It wasn't as appealing to me. So I

865
00:49:51,160 --> 00:49:53,719
Speaker 1: think everyone down there in Austin, where I lived was

866
00:49:53,760 --> 00:49:55,960
Speaker 1: always confused why I wasn't the first guy lined it

867
00:49:56,000 --> 00:49:58,319
Speaker 1: up for brisket. But I was always like, I'd rather

868
00:49:58,400 --> 00:50:01,800
Speaker 1: the most the same way. I don't. I just the

869
00:50:01,880 --> 00:50:06,200
Speaker 1: last time I had Pinkerton's in Houston about four months ago,

870
00:50:06,760 --> 00:50:09,680
Speaker 1: and I'm like, good for barbecue for another four months,

871
00:50:09,719 --> 00:50:11,799
Speaker 1: Like I can only eat it, and when I do

872
00:50:11,840 --> 00:50:16,240
Speaker 1: eat it, I like just worge myself and then I'm like, okay,

873
00:50:16,680 --> 00:50:19,640
Speaker 1: eat it till you can't six months. There's sometimes where

874
00:50:19,640 --> 00:50:21,480
Speaker 1: I went to barbecue places. There's a lot of really

875
00:50:21,520 --> 00:50:23,680
Speaker 1: good ones in Austin folks that go down there, but

876
00:50:23,800 --> 00:50:26,640
Speaker 1: I would I would go to say Valentino's, Text Max

877
00:50:26,760 --> 00:50:31,040
Speaker 1: or whatever, Faltinas Barbecue, and I would come back and

878
00:50:31,120 --> 00:50:34,400
Speaker 1: like I couldn't breathe for the rest of the day.

879
00:50:35,600 --> 00:50:39,000
Speaker 1: Was like coronavirus. Yeah, I was like, should I be

880
00:50:39,080 --> 00:50:41,680
Speaker 1: I remember this? Should I be concerned that I can't

881
00:50:41,680 --> 00:50:44,400
Speaker 1: catch my breath? And I'm pretty sure it's because I

882
00:50:44,600 --> 00:50:49,120
Speaker 1: ate too much soli meat. Um. So yeah, that's that's

883
00:50:49,160 --> 00:50:55,600
Speaker 1: that's our aside on Texas barbecue. But I guess you

884
00:50:55,600 --> 00:50:58,919
Speaker 1: should move on to the crown jewel of the Turkey,

885
00:50:59,360 --> 00:51:02,680
Speaker 1: which is the key breast the tail of the ground,

886
00:51:02,680 --> 00:51:07,359
Speaker 1: show of the tail. Hey, listen, you've already moved. You've

887
00:51:07,360 --> 00:51:11,680
Speaker 1: moved the sponge up the field, probably a good good

888
00:51:11,840 --> 00:51:14,239
Speaker 1: ways from where it started. So maybe you're going to

889
00:51:14,280 --> 00:51:16,640
Speaker 1: be the person who gets the tail into the kitchen

890
00:51:16,680 --> 00:51:21,279
Speaker 1: of every meat eator fan. You could do it, I know.

891
00:51:21,800 --> 00:51:25,840
Speaker 1: Um breasts are like that, the each lobe of the

892
00:51:25,880 --> 00:51:28,400
Speaker 1: breast like that to me, their prize meat. I have

893
00:51:28,440 --> 00:51:30,279
Speaker 1: always had the goal to kill ten turkeys in a

894
00:51:30,320 --> 00:51:32,759
Speaker 1: single year because I thought that would replace all my

895
00:51:32,880 --> 00:51:37,719
Speaker 1: families white meat consumption. Um. My wife is very Yeah,

896
00:51:37,760 --> 00:51:40,040
Speaker 1: she loves loves wild game and would only eat that.

897
00:51:40,080 --> 00:51:41,880
Speaker 1: But every once in a while she'll she'll try to

898
00:51:41,920 --> 00:51:45,440
Speaker 1: force turkey on me, or like a store bought um

899
00:51:45,680 --> 00:51:49,880
Speaker 1: turkey or a you know, chicken breast from an organic

900
00:51:49,960 --> 00:51:53,360
Speaker 1: chicken breast or something like that. Much like Steve Ronnella

901
00:51:53,560 --> 00:51:55,840
Speaker 1: has always said to me, like, I abhorre that. It

902
00:51:55,880 --> 00:51:58,319
Speaker 1: makes me just angry that it's in my house. But

903
00:51:58,360 --> 00:52:01,000
Speaker 1: I also can't argue with her that we should have

904
00:52:01,040 --> 00:52:03,200
Speaker 1: white meat and red meat in our diets throughout the year,

905
00:52:03,520 --> 00:52:06,439
Speaker 1: and so it's kind of putting me on. Put me on.

906
00:52:06,880 --> 00:52:08,600
Speaker 1: I don't have as much access to quail as I

907
00:52:08,640 --> 00:52:10,239
Speaker 1: did when I lived in Texas. But there are plenty

908
00:52:10,280 --> 00:52:12,680
Speaker 1: of grouse from around here, so I try to supplement

909
00:52:12,719 --> 00:52:17,360
Speaker 1: as much as I can. But rabbits we got that too. Um.

910
00:52:17,400 --> 00:52:20,960
Speaker 1: I got a bunch of rabbits in my freezer now. UM.

911
00:52:21,000 --> 00:52:23,200
Speaker 1: So I'm trying to just I've been over the last

912
00:52:23,200 --> 00:52:24,840
Speaker 1: three years trying to get the tent because I know

913
00:52:24,880 --> 00:52:26,920
Speaker 1: if I get to ten, I'm I'm well set for

914
00:52:26,960 --> 00:52:29,680
Speaker 1: a year. But I've only ever gotten to six. That's

915
00:52:32,400 --> 00:52:34,520
Speaker 1: I know, I know, And it seems like we eat

916
00:52:34,560 --> 00:52:38,680
Speaker 1: them so fast though, um around here, so I think

917
00:52:38,960 --> 00:52:41,600
Speaker 1: ten is still the number. But but talk to people

918
00:52:41,600 --> 00:52:46,279
Speaker 1: about the beautiful, wonderful, delicious turkey breast. What should you

919
00:52:46,280 --> 00:52:51,560
Speaker 1: like to do it? Um? So the first thing I

920
00:52:52,719 --> 00:52:56,200
Speaker 1: do is kind him in half cross wise, so like

921
00:52:56,920 --> 00:52:59,160
Speaker 1: at the top of the chest. If you were to,

922
00:52:59,239 --> 00:53:02,200
Speaker 1: like if you were hold the breast of the top

923
00:53:02,239 --> 00:53:05,680
Speaker 1: of like where it reaches towards the color, call it fish.

924
00:53:05,719 --> 00:53:09,160
Speaker 1: Then you'll notice said it's like three inches thick. And

925
00:53:09,200 --> 00:53:12,880
Speaker 1: then as it tapers down the chest it gets dramatically thinner.

926
00:53:13,480 --> 00:53:16,759
Speaker 1: So where that line or like as it starts to

927
00:53:16,800 --> 00:53:20,560
Speaker 1: taper down, I cut it in half there because they

928
00:53:20,760 --> 00:53:24,880
Speaker 1: you can't cook one big turkey breast hole because you

929
00:53:24,920 --> 00:53:28,040
Speaker 1: will have half side way over done while the other

930
00:53:28,120 --> 00:53:31,040
Speaker 1: side is not quite done. So I just go ahead

931
00:53:31,040 --> 00:53:34,279
Speaker 1: and chop it right there. That's the first thing I do.

932
00:53:35,200 --> 00:53:38,879
Speaker 1: And then I have actually plucked and kept the skin

933
00:53:39,000 --> 00:53:43,600
Speaker 1: on before to try and cook it out, and it

934
00:53:43,680 --> 00:53:46,520
Speaker 1: was it was a little chewy. I got the outside

935
00:53:46,520 --> 00:53:50,879
Speaker 1: skin crispy, but there's just so much collagen and an

936
00:53:50,880 --> 00:53:54,560
Speaker 1: older bird that's just you just can't render it out.

937
00:53:55,320 --> 00:53:59,840
Speaker 1: But I will say it um preserved all the juicy

938
00:53:59,840 --> 00:54:02,000
Speaker 1: and us in there, so it was like it was

939
00:54:02,040 --> 00:54:04,480
Speaker 1: kind of nice to have that on there. Um. But

940
00:54:04,719 --> 00:54:06,520
Speaker 1: there's kind of two different things I do with it.

941
00:54:06,719 --> 00:54:11,120
Speaker 1: The most common thing is pan roasting, which I actually

942
00:54:11,120 --> 00:54:16,040
Speaker 1: did a cooking video about pan roasting today um for halibit,

943
00:54:16,239 --> 00:54:19,759
Speaker 1: But the same principle applies for turkey breast and two

944
00:54:19,840 --> 00:54:22,720
Speaker 1: of my recipes on meeting or a pan roasted turkey breast.

945
00:54:23,000 --> 00:54:27,480
Speaker 1: But it's essentially staring it in a pan on the stove,

946
00:54:27,920 --> 00:54:31,640
Speaker 1: flipping it and then transferring it to the oven. So

947
00:54:31,960 --> 00:54:34,040
Speaker 1: that's one way of doing it, just because it gives

948
00:54:34,040 --> 00:54:36,080
Speaker 1: you even heating so you get sort of that like

949
00:54:36,640 --> 00:54:39,840
Speaker 1: brown on the outside without like burning or blackening the

950
00:54:40,000 --> 00:54:43,360
Speaker 1: outside until the inside gets cooked, so that oven helps

951
00:54:43,560 --> 00:54:47,640
Speaker 1: give you even cooking um. And then for rendezvous, I

952
00:54:47,880 --> 00:54:52,600
Speaker 1: actually cubed it up and marinated it and grilled it.

953
00:54:53,840 --> 00:54:57,520
Speaker 1: I did like a Spanish tree zone, like a smoky

954
00:54:57,560 --> 00:55:01,640
Speaker 1: blend with some dates in there. That was really good. Yeah,

955
00:55:01,680 --> 00:55:04,960
Speaker 1: that was your sush chef for that. How would you

956
00:55:05,200 --> 00:55:08,520
Speaker 1: How would you grade my sush chefing? It was good?

957
00:55:10,719 --> 00:55:19,879
Speaker 1: I would say, you're a better entertainer, you know you? Yeah,

958
00:55:19,960 --> 00:55:22,480
Speaker 1: like I got. It got to be competitive because there

959
00:55:22,560 --> 00:55:24,839
Speaker 1: was like ten tables, and each table had a chef

960
00:55:24,840 --> 00:55:27,120
Speaker 1: and a sush chef, and we were cooking for a

961
00:55:27,120 --> 00:55:29,359
Speaker 1: bunch of people have paid it pretty penny to be there,

962
00:55:29,880 --> 00:55:33,080
Speaker 1: and other sush chefs were being more entertaining than I was.

963
00:55:33,360 --> 00:55:35,360
Speaker 1: And I saw that, and I'm like, well, I'm not

964
00:55:35,400 --> 00:55:37,480
Speaker 1: going to let that stand. I don't think I don't

965
00:55:37,520 --> 00:55:39,920
Speaker 1: think they were being more entertaining. I just think they

966
00:55:39,960 --> 00:55:43,760
Speaker 1: got louder, so I think, and then everybody else around

967
00:55:43,840 --> 00:55:46,400
Speaker 1: would be like, you need to get louder too, And

968
00:55:46,440 --> 00:55:49,520
Speaker 1: the next thing, you know, they few a few drinks

969
00:55:49,600 --> 00:55:52,200
Speaker 1: later in the end of the night, table three were

970
00:55:52,239 --> 00:55:58,560
Speaker 1: all like yelling, Yeah, I just like the only way

971
00:55:58,560 --> 00:56:00,719
Speaker 1: I could get people excited to throw food at them,

972
00:56:01,040 --> 00:56:03,160
Speaker 1: and that's the only So it turned into like a

973
00:56:03,160 --> 00:56:06,879
Speaker 1: middle school lunch room at the end, which is fine

974
00:56:06,880 --> 00:56:10,359
Speaker 1: with me. But yes, so I like, I love that.

975
00:56:10,520 --> 00:56:12,839
Speaker 1: I love that dish. And I actually went back home

976
00:56:12,880 --> 00:56:15,600
Speaker 1: and and copied that and made it for my family.

977
00:56:15,640 --> 00:56:18,560
Speaker 1: I think later in the summer um we were sitting

978
00:56:18,560 --> 00:56:20,440
Speaker 1: down on the sheet and that it was great. Yeah,

979
00:56:20,480 --> 00:56:22,920
Speaker 1: I mean, have you done this? This is something you know.

980
00:56:23,000 --> 00:56:25,680
Speaker 1: I'm a you know, I'm a big slicer proponent of

981
00:56:25,680 --> 00:56:31,080
Speaker 1: the slicer from Weston, the commercial meat slicer. I've seen that.

982
00:56:31,520 --> 00:56:35,800
Speaker 1: Do you have one yet? No? I don't. Yeah, slicer

983
00:56:35,920 --> 00:56:40,000
Speaker 1: life you it changes everything. Uh you'll want to slice.

984
00:56:40,040 --> 00:56:42,320
Speaker 1: I slice so many things. Everything I cook, I slice.

985
00:56:42,360 --> 00:56:45,280
Speaker 1: I don't know why, but I do. It's an addiction

986
00:56:45,360 --> 00:56:49,160
Speaker 1: I had. I really should. Yeah, the westn slicer. If

987
00:56:49,160 --> 00:56:51,760
Speaker 1: you're out there and you want to, uh you need

988
00:56:52,080 --> 00:56:54,040
Speaker 1: you need this in your life. I I really do you?

989
00:56:54,480 --> 00:56:56,360
Speaker 1: So like you what do you do? You smoke the

990
00:56:56,400 --> 00:56:59,600
Speaker 1: breast and then do you chill it before you slice it? Yeah,

991
00:56:59,600 --> 00:57:01,560
Speaker 1: I usually let it yep, so I'll smoke the breast.

992
00:57:02,160 --> 00:57:05,480
Speaker 1: I'll put whatever rub I'm i'm feeling at that time.

993
00:57:06,680 --> 00:57:09,560
Speaker 1: I usually love like a spicy pepper rub or a fennel.

994
00:57:09,560 --> 00:57:11,200
Speaker 1: I have a fennel pepper rub that I use. It's

995
00:57:11,200 --> 00:57:14,240
Speaker 1: really good. And then just on on the trigger, slow

996
00:57:14,280 --> 00:57:17,560
Speaker 1: smoked for um, and we did we know what we

997
00:57:17,560 --> 00:57:20,240
Speaker 1: We missed the tenderloins too. We should talk about those.

998
00:57:20,240 --> 00:57:24,120
Speaker 1: But I'll I'll generally slow smoking on the trigger at

999
00:57:24,240 --> 00:57:27,880
Speaker 1: at two hundred for a couple of hours. Um. Once

1000
00:57:27,920 --> 00:57:30,160
Speaker 1: it comes to temp, then I'll let it rest and cool,

1001
00:57:30,600 --> 00:57:33,240
Speaker 1: set it in the fridge for a while, um, just

1002
00:57:33,280 --> 00:57:36,040
Speaker 1: so it's cool to the touch. And then it's eat,

1003
00:57:36,080 --> 00:57:37,960
Speaker 1: you know, set it right in the slicer and go

1004
00:57:38,040 --> 00:57:40,320
Speaker 1: to work. And you get that, you know if you're

1005
00:57:40,320 --> 00:57:43,400
Speaker 1: looking for that beautiful little pink smoke ring on the outside.

1006
00:57:43,920 --> 00:57:46,800
Speaker 1: And there's plenty of juiciness that you can get from

1007
00:57:46,840 --> 00:57:50,400
Speaker 1: from that slow as smoke. Um, it's it's perfect. And

1008
00:57:50,920 --> 00:57:54,720
Speaker 1: for me, it replaces any lunch meat we have in

1009
00:57:54,760 --> 00:57:58,120
Speaker 1: our house. Um, because you can. My son loves it.

1010
00:57:58,240 --> 00:58:00,920
Speaker 1: For a three year old to love anything food related

1011
00:58:01,000 --> 00:58:04,840
Speaker 1: is a is a miracle that's not processed. He loves it.

1012
00:58:04,880 --> 00:58:07,520
Speaker 1: So I'll take it and lay it out in a

1013
00:58:07,640 --> 00:58:09,560
Speaker 1: vacuum seal bag and vacuum seal it up in it,

1014
00:58:09,680 --> 00:58:12,760
Speaker 1: you know, and that's our lunch meat. And it's it's awesome,

1015
00:58:12,920 --> 00:58:15,680
Speaker 1: it's perfect. Um. And so that's why, you know, you

1016
00:58:16,200 --> 00:58:18,360
Speaker 1: that's why for me, we go through turkeys a lot quicker,

1017
00:58:18,400 --> 00:58:22,080
Speaker 1: because that's we're you know, having the you know, doing

1018
00:58:22,280 --> 00:58:25,280
Speaker 1: We do a lot of fried We'll do a fried turkey,

1019
00:58:25,400 --> 00:58:28,400
Speaker 1: turkey breast or you know, a million different things. But

1020
00:58:28,840 --> 00:58:32,280
Speaker 1: we're generally eating eating it faster because we're slicing up

1021
00:58:32,280 --> 00:58:36,160
Speaker 1: for lunch meat. Yeah, I can see that. I would,

1022
00:58:36,200 --> 00:58:38,320
Speaker 1: I I would very very even if you don't have

1023
00:58:38,320 --> 00:58:39,880
Speaker 1: a slice, or you can do it with a regular

1024
00:58:39,920 --> 00:58:43,800
Speaker 1: sharp kitchen knife. Um, that's that's just as well. Just

1025
00:58:43,840 --> 00:58:45,960
Speaker 1: make sure it's plenty sharp and and you can throw

1026
00:58:45,960 --> 00:58:47,680
Speaker 1: it in a vacuum seal bag and vacuum seal and

1027
00:58:47,720 --> 00:58:51,480
Speaker 1: it'll keep for uh ten days or more for sure,

1028
00:58:51,520 --> 00:58:54,160
Speaker 1: in a couple of weeks easy. So it's a nice

1029
00:58:54,160 --> 00:58:56,680
Speaker 1: it's a nice little solution should you should you find

1030
00:58:56,680 --> 00:59:03,080
Speaker 1: yourself eating slimy package crap. Ever, that's I also do

1031
00:59:03,160 --> 00:59:07,000
Speaker 1: that now with venison. Same thing. Smoke it, slice it,

1032
00:59:07,320 --> 00:59:10,600
Speaker 1: vacuum seal it, have it for it for sandwich meet

1033
00:59:10,640 --> 00:59:12,800
Speaker 1: all year round. I do, I do. I have a

1034
00:59:12,840 --> 00:59:16,320
Speaker 1: recipe with the roast, except I sue beat it instead

1035
00:59:16,560 --> 00:59:18,800
Speaker 1: and I would do like a like a prime rib

1036
00:59:18,920 --> 00:59:21,480
Speaker 1: sandwich and then I make a little odd juice with

1037
00:59:21,600 --> 00:59:25,920
Speaker 1: it worst rates Mayo. Yeah, and it's for those of

1038
00:59:25,960 --> 00:59:28,479
Speaker 1: you like I did a surloin tip off a mule

1039
00:59:28,520 --> 00:59:31,760
Speaker 1: deer the other night and it was the bet. I mean,

1040
00:59:32,240 --> 00:59:35,720
Speaker 1: just slow smoked it and then we I sliced it

1041
00:59:35,720 --> 00:59:38,200
Speaker 1: in the medallions for dinner and then took the rest

1042
00:59:38,200 --> 00:59:41,280
Speaker 1: of it into the into the slicer for for lunch

1043
00:59:41,320 --> 00:59:44,960
Speaker 1: meat and it was fantastic. So we had it with eggs.

1044
00:59:45,360 --> 00:59:47,360
Speaker 1: The next day, we had it for dinner with a

1045
00:59:47,400 --> 00:59:50,000
Speaker 1: bunch of asparagus and mashed couliflower. The next day we

1046
00:59:50,040 --> 00:59:53,000
Speaker 1: had it for breakfast with eggs and toast, and then

1047
00:59:53,000 --> 00:59:54,440
Speaker 1: we had it for lunch and kind of like a

1048
00:59:54,520 --> 00:59:57,600
Speaker 1: roast beef sandwich type of scenario as people would be

1049
00:59:57,640 --> 01:00:01,200
Speaker 1: used to with little horse rad dish and cheddar cheese

1050
01:00:01,360 --> 01:00:04,240
Speaker 1: the Britosh bun, so like that was one Serlin. That

1051
01:00:04,280 --> 01:00:08,280
Speaker 1: sounds good. It was good man man Saron. Tip doesn't

1052
01:00:08,280 --> 01:00:11,080
Speaker 1: get enough gret it. I really like that cut. It's

1053
01:00:11,080 --> 01:00:13,720
Speaker 1: like one of them. It's up there. Yesterday I did

1054
01:00:13,720 --> 01:00:15,520
Speaker 1: some with the top round two and I'm like, why

1055
01:00:15,520 --> 01:00:17,520
Speaker 1: aren't we talking more about why are we talking more

1056
01:00:17,520 --> 01:00:20,160
Speaker 1: about top rounds of store ling tips. That's what I'm saying.

1057
01:00:20,320 --> 01:00:22,120
Speaker 1: I'd say that all the time, like once you learn,

1058
01:00:22,520 --> 01:00:24,720
Speaker 1: once you learn how to butcher even a bottom round,

1059
01:00:24,800 --> 01:00:26,760
Speaker 1: like once you learn how to take a part a

1060
01:00:26,840 --> 01:00:30,520
Speaker 1: hind quarter on, you know, really any any ungle it

1061
01:00:30,960 --> 01:00:33,080
Speaker 1: in this case like an elk and elk sterling tip

1062
01:00:33,160 --> 01:00:37,920
Speaker 1: is is huge. That's I mean, I'll show you with

1063
01:00:37,960 --> 01:00:39,640
Speaker 1: my hands. Nobody could see this, but I mean it's

1064
01:00:39,640 --> 01:00:42,920
Speaker 1: big as it's you know, roughly that big. It's huge. Yeah.

1065
01:00:43,280 --> 01:00:45,320
Speaker 1: I never I had to weigh one out to know

1066
01:00:45,440 --> 01:00:47,600
Speaker 1: exactly what it is. But I mean you're looking at

1067
01:00:47,600 --> 01:00:49,840
Speaker 1: a big chunk of bottom round which you can certainly

1068
01:00:49,840 --> 01:00:52,680
Speaker 1: cut into steaks. Top round is beautiful, you know, uh

1069
01:00:52,880 --> 01:00:55,840
Speaker 1: smoked hole like that or even pan roasted hole like that.

1070
01:00:56,560 --> 01:00:58,520
Speaker 1: Um and then once, like I said, once you have

1071
01:00:58,520 --> 01:01:00,439
Speaker 1: a slice or to slice it thin and kind of

1072
01:01:01,040 --> 01:01:05,120
Speaker 1: that you could save it in that sandwich portion or

1073
01:01:05,160 --> 01:01:07,160
Speaker 1: really for any other purpose. It really does make it

1074
01:01:07,200 --> 01:01:10,520
Speaker 1: more versatile, and I'm when I pull out around of

1075
01:01:10,560 --> 01:01:13,720
Speaker 1: any kind, I'm excited. I'm as excited as a backstrap

1076
01:01:13,760 --> 01:01:18,120
Speaker 1: at this point. Yeah, I actually go through all my

1077
01:01:18,200 --> 01:01:21,520
Speaker 1: other stuff faster than my backstrap, which is really nice

1078
01:01:21,560 --> 01:01:24,280
Speaker 1: because summer rolls around and you're like, where did you grill, Mike,

1079
01:01:24,360 --> 01:01:27,320
Speaker 1: it's nice to have backstrap in this summer. Yeah, No,

1080
01:01:27,440 --> 01:01:28,880
Speaker 1: I think that's a that's a good thing. And I

1081
01:01:28,880 --> 01:01:31,160
Speaker 1: know we're doing a bunch of content that metator in

1082
01:01:31,200 --> 01:01:33,040
Speaker 1: the future to kind of help people through some of this,

1083
01:01:33,160 --> 01:01:35,600
Speaker 1: but but that really is That's why it's really nice

1084
01:01:35,600 --> 01:01:38,400
Speaker 1: to go through the whole turkey. Um, it's a little

1085
01:01:38,400 --> 01:01:41,280
Speaker 1: simpler than than a whole elk or whole deer, but

1086
01:01:41,960 --> 01:01:45,360
Speaker 1: it's just nice to know to have that versatility, to

1087
01:01:45,480 --> 01:01:48,120
Speaker 1: understand when you look at this animal what it can

1088
01:01:48,400 --> 01:01:51,040
Speaker 1: can bring to your plate, and then know like what

1089
01:01:51,160 --> 01:01:53,120
Speaker 1: times a year are you interested in cooking. I save

1090
01:01:53,160 --> 01:01:55,360
Speaker 1: all my turkey legs for the winter because I'm always

1091
01:01:55,360 --> 01:01:57,840
Speaker 1: I'm always crock potting them or stewing them up or

1092
01:01:57,840 --> 01:02:01,040
Speaker 1: pulling them, and so usually I'll keep up for that

1093
01:02:01,080 --> 01:02:03,800
Speaker 1: time a year, and I'm keeping my breast for the

1094
01:02:03,840 --> 01:02:07,640
Speaker 1: summertime because I love having like sliced turkey and and

1095
01:02:07,880 --> 01:02:11,000
Speaker 1: macaroni cheese or some sort of like more summery dish.

1096
01:02:11,200 --> 01:02:15,200
Speaker 1: So I still have my last my last piece of

1097
01:02:15,240 --> 01:02:18,080
Speaker 1: meat from last year. Do you know how I saying?

1098
01:02:18,080 --> 01:02:22,480
Speaker 1: I cut those loabs in half? Um those bottom abortions.

1099
01:02:22,520 --> 01:02:24,720
Speaker 1: I pound it out and then I'm gonna do it

1100
01:02:24,800 --> 01:02:30,480
Speaker 1: this year. I'm gonna do a buffalo fried sandwiches. Turkey

1101
01:02:30,480 --> 01:02:35,120
Speaker 1: sandwiches I love. I like that was one thing that

1102
01:02:35,200 --> 01:02:38,800
Speaker 1: I just like Buffalo like beer and some Buffalo wings,

1103
01:02:38,880 --> 01:02:41,240
Speaker 1: Like I really dig that. So I'm going to do

1104
01:02:41,280 --> 01:02:44,800
Speaker 1: that with my turkey. Well, don't forget the ten don't

1105
01:02:44,800 --> 01:02:50,440
Speaker 1: forget the tenderes. Oh yeah, the poor tender loines buried underneath.

1106
01:02:51,880 --> 01:02:54,480
Speaker 1: I know. I love the man, especially man like you

1107
01:02:54,520 --> 01:02:57,160
Speaker 1: want to talk about something you can lightly fry and

1108
01:02:56,840 --> 01:02:59,520
Speaker 1: a scale it with a little bit of oil, And

1109
01:02:59,560 --> 01:03:03,960
Speaker 1: I have a I'm out delicious turkey tender thee Yeah there,

1110
01:03:04,000 --> 01:03:07,160
Speaker 1: and they're sizeable too. Yeah. So is there any other

1111
01:03:07,640 --> 01:03:09,520
Speaker 1: you just used to cook them simple and a grill,

1112
01:03:09,680 --> 01:03:11,880
Speaker 1: or or is there something you've done with those that

1113
01:03:11,920 --> 01:03:14,600
Speaker 1: are yeah, lash and they's a recipe on meat eater.

1114
01:03:14,960 --> 01:03:18,880
Speaker 1: I took the tensions out and then I made some

1115
01:03:18,880 --> 01:03:23,520
Speaker 1: sort of marinade. It's like a smoky molasses I know,

1116
01:03:23,600 --> 01:03:27,600
Speaker 1: listens really weird, but I use molasses. Is I'm into it.

1117
01:03:28,480 --> 01:03:31,400
Speaker 1: I don't remember exactly. I do so many recipes, and

1118
01:03:31,480 --> 01:03:34,320
Speaker 1: I was gonna remember what I was gonna say. You

1119
01:03:34,320 --> 01:03:36,720
Speaker 1: can tell people, don't people that don't visit our site,

1120
01:03:36,720 --> 01:03:39,200
Speaker 1: even people that do visit site every week or day

1121
01:03:39,320 --> 01:03:42,480
Speaker 1: or whatever, don't see the amount of content that you

1122
01:03:42,600 --> 01:03:46,720
Speaker 1: put out because it is a substantial. Yeah. But I

1123
01:03:47,160 --> 01:03:51,520
Speaker 1: did a marinade, just threw the tenderlines on a grill. Um.

1124
01:03:51,600 --> 01:03:53,360
Speaker 1: That was good. I like to eat a lot of

1125
01:03:53,360 --> 01:03:57,600
Speaker 1: like Middle Eastern like Greek food. Um, so I get

1126
01:03:57,600 --> 01:03:59,640
Speaker 1: like some non bread and not throw that on the

1127
01:03:59,640 --> 01:04:03,760
Speaker 1: grill and then have like some Greek yogurty garlicky stuff

1128
01:04:04,240 --> 01:04:08,800
Speaker 1: inside that. It's really good lemon eese food. I like that.

1129
01:04:08,960 --> 01:04:11,720
Speaker 1: I like that. Yeah. Yeah, Well, if there's no excuse

1130
01:04:11,760 --> 01:04:14,000
Speaker 1: at this point, everybody, like, if you're not cooking the

1131
01:04:14,000 --> 01:04:21,520
Speaker 1: whole turkey, um, you know, beak to tail. At this point,

1132
01:04:22,520 --> 01:04:25,520
Speaker 1: we're so deep in the quarantine. Now the next what's

1133
01:04:25,560 --> 01:04:29,640
Speaker 1: the thing that hangs out? Oh you could do snood detail,

1134
01:04:30,920 --> 01:04:36,560
Speaker 1: snoo snoo detail, toil, major curruncle to tail, whatever you

1135
01:04:36,640 --> 01:04:40,520
Speaker 1: want to do. It's fine, it's up to you. Guys.

1136
01:04:40,520 --> 01:04:42,479
Speaker 1: Don't eat the face. You probably can't eat the face.

1137
01:04:42,520 --> 01:04:46,760
Speaker 1: Maybe you could, who knows, but yeah, making stock, cooking,

1138
01:04:46,760 --> 01:04:48,920
Speaker 1: your cooking, your tendle. I mean, there's so much you

1139
01:04:48,920 --> 01:04:51,760
Speaker 1: can do with the turkey. So it's hopefully as long

1140
01:04:51,800 --> 01:04:53,440
Speaker 1: as all the seasons stay open and we can all

1141
01:04:53,440 --> 01:04:56,520
Speaker 1: go out and do our thing. Um. This should get

1142
01:04:56,520 --> 01:04:58,880
Speaker 1: you way more excited about what what the end result

1143
01:04:58,880 --> 01:05:03,120
Speaker 1: can be. Um. And if you're not already follow Danielle

1144
01:05:03,160 --> 01:05:05,080
Speaker 1: wild and Hole, you probably already are. I hope you are.

1145
01:05:05,240 --> 01:05:07,520
Speaker 1: And then you know all of her work on the

1146
01:05:07,560 --> 01:05:11,000
Speaker 1: mediator dot com is is there weekly, if not bi weekly,

1147
01:05:11,760 --> 01:05:14,120
Speaker 1: So don't miss any of that. Don't be dumb, get

1148
01:05:14,200 --> 01:05:20,479
Speaker 1: over there. Um, Thanks Danielle, You're welcome. Thanks Ben. What's

1149
01:05:21,000 --> 01:05:23,760
Speaker 1: I know before we let you go? I know I

1150
01:05:23,760 --> 01:05:27,760
Speaker 1: saw you were gardening. Um, I know you're cooking your

1151
01:05:27,760 --> 01:05:31,160
Speaker 1: ass off. Like, what's this quarantine? How have you handled

1152
01:05:31,160 --> 01:05:34,040
Speaker 1: this quarantine? And what's what's the future look like, what

1153
01:05:34,080 --> 01:05:36,120
Speaker 1: are you planning for the future. I guess you can

1154
01:05:36,120 --> 01:05:41,360
Speaker 1: answer either or both at the same time. I don't

1155
01:05:41,360 --> 01:05:44,840
Speaker 1: want to. I don't want to be insensitive to everything

1156
01:05:44,840 --> 01:05:52,800
Speaker 1: going on right now. But honestly, I love quarantine. Is

1157
01:05:52,840 --> 01:05:57,080
Speaker 1: that okay, Well you have to explain yourself, you have

1158
01:05:57,120 --> 01:06:01,400
Speaker 1: to explain it further. But yeah, that's fine. Um No,

1159
01:06:01,680 --> 01:06:05,640
Speaker 1: I'm just I'm an introverted person, so like, this is fun,

1160
01:06:06,000 --> 01:06:09,080
Speaker 1: this is good for me. I like, I like this. Um.

1161
01:06:09,160 --> 01:06:11,520
Speaker 1: But I've been working at home for two years now,

1162
01:06:11,600 --> 01:06:15,520
Speaker 1: so nothing's really changed there. And when I'm not working,

1163
01:06:15,680 --> 01:06:21,560
Speaker 1: I'm usually outside doing something, so not a lot has

1164
01:06:21,640 --> 01:06:24,920
Speaker 1: changed other than not hanging out with my friends a

1165
01:06:24,960 --> 01:06:29,960
Speaker 1: little bit. But yeah, so so we go. We We've

1166
01:06:30,000 --> 01:06:33,760
Speaker 1: got a ranch about an hour outside Houston, and we

1167
01:06:34,280 --> 01:06:37,640
Speaker 1: drive up there and we planted a big garden this year,

1168
01:06:38,600 --> 01:06:42,520
Speaker 1: so my first like big garden that's quite not little

1169
01:06:42,560 --> 01:06:52,880
Speaker 1: container gardens or herbs. So I've got sweet red corn, okra, zucchini, squash, cucumbers,

1170
01:06:53,080 --> 01:06:57,320
Speaker 1: a lot of radish, A love radishes, um, and a

1171
01:06:57,320 --> 01:07:01,080
Speaker 1: lot of tomatoes and peppers, the whole bush beings, the

1172
01:07:01,080 --> 01:07:06,480
Speaker 1: whole works, a lot of stuff. Well good, um, I'm

1173
01:07:06,520 --> 01:07:09,080
Speaker 1: looking forward to to that too. We were, my wife

1174
01:07:09,160 --> 01:07:12,120
Speaker 1: and I were plotting and scheming yesterday and today in

1175
01:07:12,160 --> 01:07:14,280
Speaker 1: the in the early morning, just kind of looking out

1176
01:07:14,280 --> 01:07:15,960
Speaker 1: across our yard, like what are we gonna do with this?

1177
01:07:16,000 --> 01:07:18,680
Speaker 1: We are gonna do with that? Um, so we are,

1178
01:07:19,080 --> 01:07:23,880
Speaker 1: We're excited and um may well, hopefully everybody this spring

1179
01:07:23,960 --> 01:07:26,920
Speaker 1: can can try a bunch of Danielle's recipes. I hope

1180
01:07:26,920 --> 01:07:28,280
Speaker 1: you kill a turkey. I hope you get to try

1181
01:07:28,360 --> 01:07:31,840
Speaker 1: recipes and don't forget my turkey cord on blue that.

1182
01:07:31,960 --> 01:07:36,200
Speaker 1: Hopefully everyone can. I can try the media website. It's

1183
01:07:36,240 --> 01:07:39,640
Speaker 1: not but um, I'll give people my personal cell phone

1184
01:07:39,640 --> 01:07:41,440
Speaker 1: and they can call me and I'll walk them through it.

1185
01:07:42,240 --> 01:07:47,640
Speaker 1: That's awfully nice to you. I feel so strongly about

1186
01:07:47,640 --> 01:07:50,840
Speaker 1: that recipe. Um, I'm willing to do it for a period,

1187
01:07:51,000 --> 01:07:53,040
Speaker 1: a period of at least two months. Just call me

1188
01:07:54,240 --> 01:07:56,920
Speaker 1: no matter the time, and I'll walk you through it. Um. Well,

1189
01:07:56,960 --> 01:07:59,840
Speaker 1: thank you, Danielle. Uh, stay in touch and this can't

1190
01:08:00,080 --> 01:08:02,920
Speaker 1: gonna have you on more often. This was awesome. I

1191
01:08:03,040 --> 01:08:04,680
Speaker 1: am sorry that you hadn't been on to this time.

1192
01:08:04,720 --> 01:08:08,240
Speaker 1: So UM, we'll make it ready. We'll make it a

1193
01:08:08,280 --> 01:08:11,680
Speaker 1: regularly scheduled addition to the show. So thanks, and we'll

1194
01:08:11,680 --> 01:08:28,400
Speaker 1: talk really soon. All right, Thanks, bye bye. That's it.

1195
01:08:29,040 --> 01:08:32,840
Speaker 1: That is all. Thanks again to Daniel PRUITTT for joining me.

1196
01:08:33,200 --> 01:08:35,840
Speaker 1: That was a really cool conversation. I I love talking

1197
01:08:35,840 --> 01:08:37,320
Speaker 1: to her. I love to spending time with her. Man.

1198
01:08:37,400 --> 01:08:40,080
Speaker 1: She has the right outlook on this stuff. Even though

1199
01:08:40,120 --> 01:08:43,320
Speaker 1: she is fairly new the hunting in our world. She

1200
01:08:43,439 --> 01:08:47,240
Speaker 1: brings the freshest of fresh perspectives and I really enjoy

1201
01:08:47,360 --> 01:08:52,600
Speaker 1: talking to her. Phil, Phil, thank you for earlier on

1202
01:08:52,640 --> 01:08:55,000
Speaker 1: the podcast. Thanks for the pep talk. Man. I don't

1203
01:08:55,000 --> 01:08:57,800
Speaker 1: want to let this possible loss of Turkey season get

1204
01:08:57,800 --> 01:09:02,200
Speaker 1: me down. I'm gonna keep Hey'm and yeah, I mean

1205
01:09:02,200 --> 01:09:04,320
Speaker 1: you just gotta you have no choice but to look

1206
01:09:04,320 --> 01:09:06,680
Speaker 1: on the bread side. I mean, technically you have more

1207
01:09:06,720 --> 01:09:11,040
Speaker 1: than that choice, but that's that's the best choice he has.

1208
01:09:11,040 --> 01:09:15,160
Speaker 1: Technically you are correct. Um and and and that's really

1209
01:09:15,160 --> 01:09:17,800
Speaker 1: all we can do. I will say, in in terms

1210
01:09:17,840 --> 01:09:19,599
Speaker 1: of what a couple of people living asking me about

1211
01:09:19,640 --> 01:09:23,240
Speaker 1: the email, Um, we have not forgotten about our podcast

1212
01:09:23,320 --> 01:09:27,519
Speaker 1: giveaway at all. I have not forgotten about the podcast giveaway.

1213
01:09:27,600 --> 01:09:29,840
Speaker 1: I still have that podcast kit. I haven't sold it.

1214
01:09:29,880 --> 01:09:32,960
Speaker 1: I haven't given it away, um, and I definitely am

1215
01:09:33,000 --> 01:09:36,839
Speaker 1: going to get to that when our regular show resumes.

1216
01:09:36,880 --> 01:09:39,040
Speaker 1: I want to have our winner on and talk to

1217
01:09:39,120 --> 01:09:41,040
Speaker 1: him and do some more things. The same thing with

1218
01:09:41,080 --> 01:09:44,479
Speaker 1: the New Zealand Hunting Contest. I've been in talks with

1219
01:09:44,560 --> 01:09:46,240
Speaker 1: First Light about what we could do with that. We're

1220
01:09:46,280 --> 01:09:48,360
Speaker 1: thinking of some creative things. We're not gonna do it

1221
01:09:48,400 --> 01:09:51,200
Speaker 1: this year, um, but we are going to do it

1222
01:09:51,200 --> 01:09:53,040
Speaker 1: next year, and so we're gonna think of some creative

1223
01:09:53,040 --> 01:09:56,639
Speaker 1: things and ways to announce the winner of that too.

1224
01:09:56,680 --> 01:09:58,439
Speaker 1: So stay tuned for those two things. It's a little

1225
01:09:58,439 --> 01:10:02,000
Speaker 1: bit of housekeeping, but we're gonna trudge forward here on

1226
01:10:02,200 --> 01:10:07,240
Speaker 1: The Hunting Collective. Daily Quarantine cast tomorrow is number fourteen,

1227
01:10:07,520 --> 01:10:10,400
Speaker 1: So hopefully you stick around, We'll see you then enjoy

1228
01:10:10,439 --> 01:10:14,559
Speaker 1: the rest of your day. Bye bye. The Hunting Collective

1229
01:10:14,560 --> 01:10:16,519
Speaker 1: with Ben O'Brien is a part of the Meat Eater

1230
01:10:16,640 --> 01:10:20,080
Speaker 1: podcast network. It is produced by Karne Schneider and engineered

1231
01:10:20,080 --> 01:10:23,520
Speaker 1: by Phil Taylor. You can find it on iTunes, Stitcher, Spotify,

1232
01:10:23,720 --> 01:10:26,960
Speaker 1: the meat eater dot com, or anywhere podcasts are downloadable.

1233
01:10:27,040 --> 01:10:30,040
Speaker 1: Wherever you listen, leave a five star review and subscribe.

1234
01:10:33,600 --> 01:10:36,519
Speaker 1: So Phil Um, I've been watching a lot of TV.

1235
01:10:36,760 --> 01:10:39,240
Speaker 1: I usually read a good amount of books, but some

1236
01:10:39,240 --> 01:10:41,519
Speaker 1: some reason, the quarantine, it's like, left me just to

1237
01:10:41,560 --> 01:10:44,800
Speaker 1: watch TV. So I watched all of Lonesome Dove the miniseries,

1238
01:10:45,280 --> 01:10:48,120
Speaker 1: I've watched all the Band of Brothers, and I'm working

1239
01:10:48,120 --> 01:10:50,800
Speaker 1: my way through some Ken Burns documentaries. I'm like an

1240
01:10:50,800 --> 01:10:55,439
Speaker 1: old guy, and after Tiger King, I needed some normal

1241
01:10:55,560 --> 01:10:59,720
Speaker 1: ship to watch. What are you watching over there? Oh? Man,

1242
01:11:00,200 --> 01:11:04,160
Speaker 1: I've been doing a poor job of watching. Um. I

1243
01:11:04,160 --> 01:11:05,800
Speaker 1: don't know if you if you're aware of this band,

1244
01:11:05,800 --> 01:11:09,719
Speaker 1: but I'm a I'm a hashtag gamer. I play video games.

1245
01:11:10,240 --> 01:11:12,880
Speaker 1: Oh my god, these don't refer to me as a gamer,

1246
01:11:13,800 --> 01:11:16,080
Speaker 1: but I've been playing a lot of this game called

1247
01:11:16,080 --> 01:11:18,599
Speaker 1: blood Born. Have you ever heard of this? Bend? Shut

1248
01:11:18,600 --> 01:11:22,320
Speaker 1: down the podcast. Shut out the podcast. We're losing listeners.

1249
01:11:22,880 --> 01:11:23,240
Speaker 1: Help