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Speaker 1: The Hunting Collective is presented by Element. I guess I

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Speaker 1: grew up. Hey everybody, and welcome to episode one of

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Speaker 1: The Hunting Collective. I am Ben O'Brien. My voice is

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Speaker 1: back to normal. Phil. How do you feel about that? Oh?

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Speaker 1: I feel great, But I'm still not in the same

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Speaker 1: room as you. Yeah, you still you know, Danielle Prue,

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Speaker 1: it is here, Danielle. Hello. Hello. You probably don't know this,

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Speaker 1: but last week I had a bit of a sore

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Speaker 1: throat with a little frog in my throat, and uh,

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Speaker 1: I came into the office. I probably shouldn't have scared everybody,

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Speaker 1: but I am COVID negative. Um, but we're still We're

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Speaker 1: still social distancing via squadcast to keep everybody healthy. Phil. Yes, well,

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Speaker 1: I mean if if you go to any any news

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Speaker 1: website right now and they're like, these are the states

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Speaker 1: that are on fire with COVID, like Montana is currently

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Speaker 1: one of those states. So so I'm I'm just you know,

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Speaker 1: I'm playing it to say for the sake of everyone

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Speaker 1: at Meat Eater and my my children's school and daycare.

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Speaker 1: You know, I don't have to be in the room

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Speaker 1: with you as much as you as much as you

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Speaker 1: you'd want me to man, Yeah, I do want you here.

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Speaker 1: I could be wrong about this, but because our phones

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Speaker 1: know where we live, it's going to pull up. Your

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Speaker 1: city is a hot spot, and it's like everybody's phone

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Speaker 1: says that I'll cross the everybody at my God. Well,

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Speaker 1: I like I like being talked about anyway. I'm healthy, Phil,

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Speaker 1: You're healthy, Danielle. I'm assuming you're healthiest one I think.

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Speaker 1: So that's awesome. Well, we'll move on from that. We

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Speaker 1: got a lot to talk about. I feel I'm I'm

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Speaker 1: real confident about this episode and that it's going to

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Speaker 1: be absolutely fantastic. And one of the reasons is Danielle

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Speaker 1: was and would you call it a controversy? Danielle, what

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Speaker 1: would you call your mistaken identity? How would you describe

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Speaker 1: that a mistaken identity? Yeah? When you were Yeah, that's

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Speaker 1: what you would call it. I want to make it like,

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Speaker 1: I don't know, I just want to make it seem exciting. Um,

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Speaker 1: it changed your life forever? Yeah, it was. It was

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Speaker 1: my two minutes of fame. I actually still have people

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Speaker 1: on Instagram being like, what are you doing fishing? You

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Speaker 1: should be running for office, You should be in the

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Speaker 1: Governor's Office of South Dakota doing something right. Now, Well,

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Speaker 1: because Phil is such a fan of the news network

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Speaker 1: that it put this video out that MS was MS

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Speaker 1: mistook you for the Governor of South Dakota, I'll let

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Speaker 1: Phil describe the video itself and the news network that

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Speaker 1: carried the report, and then we'll play a little bit

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Speaker 1: of it for you. No worries. Well, I don't have

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Speaker 1: much of a description, but it's not a real news network.

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Speaker 1: Let's just fine, like to point that out. This is

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Speaker 1: this is just like if if you're if your grandpa's

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Speaker 1: shitty Facebook memes became a news network. That's that's That's

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Speaker 1: as far as I'm gonna go. You know, you you

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Speaker 1: make your own interpretations. Um, but it's it's it's it's

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Speaker 1: it's an internet news now work that like that shoots

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Speaker 1: itself like it's video, but it tries to make it

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Speaker 1: look like it's from like a local news station. Um.

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Speaker 1: And yeah, and I guess they just googled woman Hunter

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Speaker 1: and just posted the first anyway you take. That's the

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Speaker 1: only way I can figure out they got my pictures

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Speaker 1: just like Google. Woman doesn't hunting, which I am proud

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Speaker 1: that I fucked up. That's awesome. You're you're you're doing

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Speaker 1: good on the search engine optimization, your SEO games. I

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Speaker 1: love it. Um. So, basically what happened was this is

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Speaker 1: It's the next news network, any xt news network, and

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Speaker 1: they had from September, they have a video on their

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Speaker 1: YouTube channel and across their social media entitled south South

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Speaker 1: Dakota Governor tweets most epic video slamming CDCs social distancing

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Speaker 1: guidelines Boom. They're they're like a right wing what would

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Speaker 1: you call him? Phil again? Why would you describe their

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Speaker 1: slant on the world? Yeah, well, like, yeah, it's it's

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Speaker 1: like if if your if your grandpa's awful Facebook memes.

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Speaker 1: Just we're people who they don't do any actual journalism.

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Speaker 1: All they do is just like scream about stuff and

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Speaker 1: pretend to be a news network. Wait, how do you know?

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Speaker 1: Did you watch their other news? I've been watching stuff,

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Speaker 1: watching a lot of stuff. Yeah, I've been watching I've

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Speaker 1: been digging, digging deep. Yeah, there's a lot of conspiracy theories.

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Speaker 1: There's a lot of pro trumpian um messaging. There's there's

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Speaker 1: if trumpian is a word? Maybe I just paid that up.

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Speaker 1: There's a lot of stuff there that's that's interesting. Now

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Speaker 1: when I load UH, when I load the video on YouTube,

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Speaker 1: I get an ad that uh, a political ad, which

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Speaker 1: we were talking about. We were talking about last week

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Speaker 1: Phil and I and the Honest about how every political class.

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Speaker 1: I'm tired of political ads by the way, man, Yeah,

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Speaker 1: we were talking about how Ben, but both of us

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Speaker 1: watched two with our kids on on the TV, and

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Speaker 1: it's like, I just want to pull a baby shark

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Speaker 1: for my kid. And it's like, let's watch some baby shark.

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Speaker 1: And then it comes on and it's like, Steve Danes

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Speaker 1: want you to think Bullock. Steve Danes wants you Montana

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Speaker 1: to be China, Like, think about that. I wasn't. I

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Speaker 1: don't want to think about that. Don't tell me what

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Speaker 1: to do. You don't want to think about that. I'm

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Speaker 1: gonna started saying that to my wife. You didn't, I

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Speaker 1: didn't do the dishes last night. Think about that. It's anyway,

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Speaker 1: we gotta watch that. I'm trying to watch Peanut Butter

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Speaker 1: Jelly time, the song, the dancing banana song with my

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Speaker 1: son because he loves that. He likes to get in

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Speaker 1: his underwear and dance the peanut butter Jelly time, and

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Speaker 1: I gotta watch Steve Danes talks tough on China, like, man,

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Speaker 1: give me a small break, just a tiny break, please. Anyway,

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Speaker 1: I bring that up because I'm I'm loading up the

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Speaker 1: video on to lay you what this next news network

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Speaker 1: said about Danielle and it comes up like this, did

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Speaker 1: you protect tax breaks for companies that ship jumps overseas?

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Speaker 1: And then tarenting Montana dot that's nice for your child success.

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Speaker 1: That's good. That's good for the governor of South Dakota

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Speaker 1: tweeting out an epic video slamming the CDCs social distancing guidelines. Okay,

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Speaker 1: I want to pause this for a minute. There's a

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Speaker 1: giant photo of Danielle. In the background, there's like a

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Speaker 1: five TV screen photo. There's this this like fake news

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Speaker 1: guy with with a suit he bought at Coles. He's

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Speaker 1: got a Donald Trump ban Jose Banks stepping up a bit. Uh,

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Speaker 1: he just bought at Coles. He has a a an

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Speaker 1: action figure of Donald Trump on the desk there and

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Speaker 1: then some faux city escape one behind him that just

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Speaker 1: looks awful. And then to his left, on like an

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Speaker 1: eight screen thing is a giant picture of Danielle and

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Speaker 1: on the bottom of it's as South Dakota governor tweets

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Speaker 1: most epic video Gary Frankie reporting he's actually reporting. Uh.

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Speaker 1: And not only did they get the wrong photo, they

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Speaker 1: blasted this photo as the cover of this video. The

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Speaker 1: background eight giant TV screens the picture of Danielle. Danielle,

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Speaker 1: you want to We're going to continue the video. Do

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Speaker 1: you have any I just think it's so far. I

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Speaker 1: take that picture actually that was on Thanksgiving morning. Um,

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Speaker 1: I was like, you know, I don't have like a

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Speaker 1: picture of me hunting. Um, like like a profile kind

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Speaker 1: of bio image. And I took that in North Dakota,

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Speaker 1: which is like three or four years ago, and it's

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Speaker 1: still the same bio image I use. So when I

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Speaker 1: see that picture and I'm like, oh my god, really

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Speaker 1: that one? I mean, you look great. Look it's super

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Speaker 1: excited to be out and we'll get to my favorite

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Speaker 1: party here. My favorite part is when they switch from

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Speaker 1: your photo to the video that the governor posted and

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Speaker 1: it's just so obviously not the same person. I'm hoping

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Speaker 1: we'll be introlled. But let's continue. Let's continue the video here.

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Speaker 1: We're gonna show it to you you in a moment before

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Speaker 1: I do. If you're new to the next news never

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Speaker 1: climbing to welcome, you invite to subscribe by tapping the

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Speaker 1: red button down below. Just make sure you hit that

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Speaker 1: notification about if you describe before I go further. You

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Speaker 1: know my friend Colin Plume and Noble Gold. They can

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Speaker 1: help you diversify your investment. There's a commercial here YouTube

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Speaker 1: channel where Colin's experience and astute knowledge is we're not

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Speaker 1: going to govern. Let's skip that. Hold on, let skip that.

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Speaker 1: Ad Hank Verry in for the Daily Wire reports at

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Speaker 1: the South Dakota Governor Christine nom the bane of those

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Speaker 1: who embraced draconian social distancing measures issue along with us.

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Speaker 1: The saint comment, this is how we do social distancing

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Speaker 1: in South Dakota. Well, now, now we're at the point

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Speaker 1: in the video Danielle where there is a split screen

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Speaker 1: of this anchor of man and your photo outlined in

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Speaker 1: a giant yellow box. This is where he's gonna pitch

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Speaker 1: it over to this video that was tweeted out by

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Speaker 1: the South to the governor. Now to describe the turn here,

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Speaker 1: there's a giant photo of Danielle and it's about to

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Speaker 1: switch right to the video of Christie Nome almost as

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Speaker 1: to like overlay the two. And that's where it gets

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Speaker 1: just just enters the new dementia of of awesomeness. Here

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Speaker 1: we go and the street switch has a little and

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Speaker 1: she's social distancing via pheasant hunting and she shoots that

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Speaker 1: I clearly can rooster and its it's like someone in

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Speaker 1: the other screen is like throwing a bird in the air.

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Speaker 1: And she said, somebody else probably shot. Yeah, Like so

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Speaker 1: for so, for example, if you've ever feasant hunted, the

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Speaker 1: birds don't wait for the camera to come on unnecessarily.

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Speaker 1: So I just have a little suspect to it. But

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Speaker 1: she says at the end, she says, less COVID and

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Speaker 1: more hunting, which which I think, I mean, like sure,

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Speaker 1: we can all agree with that. I guess that's something. Yeah,

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Speaker 1: that's like like, yeah, I love less COVID. Thanks, let's COVID,

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Speaker 1: less COVID, more hunting. Think about that. Think about so anyway, Danielle,

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Speaker 1: this is this is a little This makes my life

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Speaker 1: a little bit a little bit more happy. And Joe

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Speaker 1: vealed that that someone did this to you. My dad's

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Speaker 1: from South Dakota and like he grew up peasant hunting

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Speaker 1: and so after that came out, I sent it to

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Speaker 1: my dad and I was like, this is kind of funny. Dad.

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Speaker 1: They were trying to do this clip about the governor,

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Speaker 1: but they used my picture and like he did not understand,

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Speaker 1: and he like, he was like, she's a good governor.

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Speaker 1: I like this is great, like like and I was like, no,

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Speaker 1: but that's my that's me. That's my picture. He's like, yeah,

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Speaker 1: that's you. And I'm like, but they they're calling me

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Speaker 1: her Like he did not get it, and I was

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Speaker 1: like all right, Dad, Dad's like, I don't understand. She's

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Speaker 1: a wonderful politician and you're you're you, and you're obviously

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Speaker 1: not the same person who It's so ridiculous if they

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Speaker 1: had just flashed your photo for a minute or something,

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Speaker 1: but they put this giant photo with the back girl.

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Speaker 1: There's no need. There's three more minutes left in the video.

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Speaker 1: You can go and find it if you'd like to

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Speaker 1: watch it. I'll post a link to it on my Instagram.

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Speaker 1: You can also find it on Steve's and Ronella's Instagram

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Speaker 1: and on and on Danielle as well, So if you

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Speaker 1: want to go find it, it's South Dakota Governor tweets,

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Speaker 1: most epic videos, slamming c d C s, social distancing, godlines,

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Speaker 1: less COVID, more hunting, that's what you're gonna get here

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Speaker 1: at the hunting collective. Let's say that because we're all, yeah,

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Speaker 1: maybe that'll be the slogan for the rest of the

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Speaker 1: fall for the hunting collective. Let's COVID until there's a vaccine.

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Speaker 1: That's the more hunting, all right, while moving on because

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Speaker 1: in reality, there's nothing of value at the next news network. Sorry,

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Speaker 1: as someone who is like to espouse like some some

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Speaker 1: maybe radical centrist views or we should have objective facts

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Speaker 1: and and search for the real truth and try to

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Speaker 1: get out of our own bubbles and and try not

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Speaker 1: to pander to each other. Um this if the next

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Speaker 1: news network is the opposite of all of that. Uh so,

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Speaker 1: just this video will show you what they're all about. Yeah, Ben, Ben,

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Speaker 1: if if you don't want to go with less COVID

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Speaker 1: more hunting, as you're as your slogan, you could do

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Speaker 1: radical centrist views to radical centrist I like to just

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Speaker 1: be normal. Maybe that we could just just just just

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Speaker 1: be normal, won't be ridiculous and this this is just ridiculous. Um,

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Speaker 1: But we got a lot to get you, Danielle. What's

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Speaker 1: going on this fall for you? We want to check

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Speaker 1: in with you since probably the the daily quarantine cast. Um,

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Speaker 1: we gotta find out what's happening over there. Um everything

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Speaker 1: is about to just get crazy, which I say crazy,

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Speaker 1: We're getting good. Um. I just feel hunting season is

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Speaker 1: just like it's a combination of, like everything's happening all

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Speaker 1: right now. Um, trying to get my fall garden in

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Speaker 1: this week because next week I'm going to North Dakota,

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Speaker 1: So taking my dog for a little road trip and

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Speaker 1: we're gonna go down in a western part of North Dakota,

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Speaker 1: do some sharptoel hunting, hopefully find some partridges and pheasant hunting. Um.

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Speaker 1: So that's a very long drive from Houston, twenty two hours,

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Speaker 1: no big deal. Then I come home and then I'm

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Speaker 1: hoping or I'm planning on doing some spearfishing in Florida

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Speaker 1: after that in early November, and then by November mid November,

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Speaker 1: rifles season opens up down here. Um, So there's that

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Speaker 1: and then Thanksgiving and then all the while I feel

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Speaker 1: like it's it's like a combination of like my job

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Speaker 1: is to cook wild game, but if I don't have

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Speaker 1: any wild game to cook, and that's a problem. So

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Speaker 1: it's just kind of like a combination of like just

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Speaker 1: like kind of having fun and also like the diary

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Speaker 1: to refill the freezer is definitely there. Yeah, that's right.

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Speaker 1: I mean, well what you said there would be the

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Speaker 1: dream of many people. Like the fact that you can say, well,

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Speaker 1: and my job was the cook wild game number one,

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Speaker 1: that's that's fantastic. But then it's not even excuse, it's

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Speaker 1: it's a reason to hunt your ass off. Yeah, for sure,

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Speaker 1: no one needs an excuse, but it's a good it's

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Speaker 1: a good reason to take off and get some hunting in.

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Speaker 1: What are you excited about cooking up? I mean, is

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Speaker 1: there something every year I get? I am elk? Is

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Speaker 1: the thing this year that I just want gobs of it?

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Speaker 1: So I can just cook every night, cook elk every night.

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Speaker 1: My family would love that. They do not care. Um,

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Speaker 1: I just have to be a little better at the

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Speaker 1: actual hunting and the killing. Um that's what I'm I'm

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Speaker 1: just excited about, you know, hundreds of pounds of meat

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Speaker 1: and to cook it in every way I can possibly

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Speaker 1: think of and possibly think of. Is there something that

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Speaker 1: you want to try that you have it or is

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Speaker 1: it just just regularly like trying to cut that I

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Speaker 1: have never tried before, um, just the other day. UM.

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Speaker 1: So like on a on a big deer, you'll definitely

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Speaker 1: find it on an elk and moves. Um, if you

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Speaker 1: take the neck off, you'll find these two like long

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Speaker 1: rows that line the esophagus um that kind of come

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Speaker 1: apart easily off the off the neck. And I've ever

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Speaker 1: I've had them in my freezer forever and I've never

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Speaker 1: really cooked with them before. Um. And so I just

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Speaker 1: cooked just cooked it up, uh the other day and

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Speaker 1: a recipe. It was great. Is it on the metator

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Speaker 1: dot com yet? Can we know it's actually not gonna

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Speaker 1: be up for two weeks. We'll talk about that in

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Speaker 1: a little bit about you know, kind of some of

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Speaker 1: these hidden cuts and maybe we have things like we

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Speaker 1: call the mock tenderloin. You have so many the eye

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Speaker 1: of round. There's so many little cuts within a deer

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Speaker 1: and elk, even a moose that there you know, maybe

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Speaker 1: they're hidden, but they're not really. I mean they're right

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Speaker 1: there for you. If you're if you're breaking down your

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Speaker 1: own high cores of front showlders are so so much

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Speaker 1: there that that you could turn into steaks that you

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Speaker 1: might think you want to turn into a roast or

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Speaker 1: turned into there are so many steaks on a deer

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Speaker 1: like like unbelievable, Like I've struggled to have enough ground meat,

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Speaker 1: or like I barely have any meat for like ground

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Speaker 1: recipes or jerky or like any of that, because they're

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Speaker 1: there really are so many state cuts that people don't utilize.

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Speaker 1: That's right. We would talk about that in a little

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Speaker 1: bit because I think that's that's something we're and we're

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Speaker 1: working on a super secret project that we won't talk

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Speaker 1: about here in in in specifics, but a secret project

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Speaker 1: that will help everybody with this hopefully. Um And there

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Speaker 1: was a bit of a controversy internally what to call things.

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Speaker 1: It's out of the dear, but we'll get to that

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Speaker 1: here towards the end of the show. UM. Next. Now,

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Speaker 1: I have obsession right now and it is something that

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Speaker 1: both of you. I sent for both of you to watch.

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Speaker 1: I've watched it maybe a thousand times in the last week.

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Speaker 1: It is sublime. It has gotten me through some tough days.

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Speaker 1: It is everything that I needed in my life. Now, Phil,

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Speaker 1: you have watched this video? Have you not? Oh? Yes

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Speaker 1: I have. Would you just describe not the contents, but

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Speaker 1: how it made you feel this video We're gonna play

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Speaker 1: a little bit of it here in a second, but

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Speaker 1: this video make you feel I I absolutely I love it.

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Speaker 1: I mean it's it really does transport you to not

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Speaker 1: even just a different time and place, but like a

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Speaker 1: different like plane of existence. It's like taking it's like

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Speaker 1: taking d m T. See. God, you just Danielle, you've

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Speaker 1: watched it. Do you have any like emotional feelings? A

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Speaker 1: part of me is like very annoyed and impatient because

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Speaker 1: it's probably the longest video I've ever seen of nothing.

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Speaker 1: It's it's it's not long enough in my opinion. You

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Speaker 1: just gotta get you gotta get in the right headspin.

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Speaker 1: Like it definitely takes you back in time to like

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Speaker 1: just I don't know what, I don't know what it

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Speaker 1: reminds me of exactly, Like it's like I've been there,

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Speaker 1: but I'm not there. Yes, so it really at some

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Speaker 1: level it Uh, it's changed me in a way that

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Speaker 1: I really can't describe. And and what is it, you

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Speaker 1: might ask? Well, Uh, my buddy Bill roadin Listener Podcast uh,

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Speaker 1: works for Modern Huntsman now Exceptional Human. He's been on

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Speaker 1: the show with Andy Anderson last year. He just posted this.

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Speaker 1: He's and he's a marketing guy. He's in the marketing world. Um.

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Speaker 1: He posted this and with more of like a kind

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Speaker 1: of dystopian like, look, look how screwed up America is.

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Speaker 1: But when I watched it, I thought, look how beautiful

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Speaker 1: America is and look how you know, how how united

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Speaker 1: we are? And it's a commercial for is it a

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Speaker 1: commercial film or is it just a what would you

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Speaker 1: call it? I mean, yeah, it really is just like

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Speaker 1: a marketing video for they describe of its like for

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Speaker 1: it was like not a training video, but like an

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Speaker 1: introductory welcome to working here video for employees and also

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Speaker 1: for investors of this company. Now, before we get started,

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Speaker 1: this is a it's a it's it's entitled to YouTube

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Speaker 1: video entitled Sizzler promotional commercial. So we'll if you want

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Speaker 1: to google that or go to YouTube and search it out,

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Speaker 1: we'll let you in and we'll pause for a moment

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Speaker 1: so you can watch it and we're back. Um, Danielle,

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Speaker 1: have you ever been to a Sizzler? No? In fact,

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Speaker 1: I thought that was either a very old Las Vegas

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Speaker 1: Casino or Golden So Phil, your you've been to a

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Speaker 1: sizzle or before Ben I was telling you, yes, I have,

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Speaker 1: but not since the mid nineties. And that's what that's

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Speaker 1: helps this video exactly. So this so like because it

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Speaker 1: had been that long. The the way the restaurant looks

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Speaker 1: in this video is exactly what I remember. So they

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Speaker 1: actually just filed for bankruptcy because of COVID I think

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Speaker 1: like a couple of months ago. So they are still around,

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Speaker 1: but but barely barely. And this this might bring them back,

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Speaker 1: maybe if they sponsor the Hunting Collective, this could bring

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Speaker 1: them back the listeners of this show. But I wouldn't

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Speaker 1: do that to the listeners of this show because you're like,

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Speaker 1: at the very least, you're gonna get an upset stomach.

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Speaker 1: At the worst, you're gonna get bostil is um if

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Speaker 1: you go to the system. And that's how just how

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Speaker 1: it is. It's not I'm not making any fun of Sizzler.

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Speaker 1: I'm just stating facts. Um. So, Phil, do you want

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Speaker 1: to describe in some detail to to Daniel what a

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Speaker 1: sizzler is and what you're like, it's it's it's a

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Speaker 1: buffet restaurant. And that's what I mean. It's just boiling

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Speaker 1: it down to to the the essential idea of what

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Speaker 1: it is. The food is not good. I mean it

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Speaker 1: sits under hot lamps for hours. Uh. I think it

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Speaker 1: used to be kind of an all encompassing kind of buffet,

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Speaker 1: like just everything. I mean, if you watch that video,

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Speaker 1: they're touting like salad and seafood and sneaks and yeah

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Speaker 1: exactly and like and it looks like a yeah, I

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Speaker 1: mean you got the idea of a Sizzler. It's like

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Speaker 1: a very cheap, like like five blocks off the strip,

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Speaker 1: like Las Vegas buffet like um, like yeah, if if

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Speaker 1: if you can't afford to go to the you know,

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Speaker 1: Flamingo or whatever. Uh so yeah, And but I think

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Speaker 1: they started leaning towards pizza at some point. But I

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Speaker 1: might be making that up, but I don't know. It's

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Speaker 1: hard to know. Yeah, they've leaned. I think Sizzler leaned.

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Speaker 1: They probably leaned with the wind whatever was happening socially.

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Speaker 1: They would just throw it in a bucket and put

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Speaker 1: it out. I just remember there being seafood and I

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Speaker 1: remember avoiding that. Um. And also remember like the the

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Speaker 1: bright is hell neon Sizzler sign that I would drive

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Speaker 1: past often in my hometown of Peggy Town, Maryland. So

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Speaker 1: if you're if you're listening from Hagerstown, Maryland and the

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Speaker 1: Sizzler and you like know about the Sizzler and it's

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Speaker 1: still open, please let me know because when I come

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Speaker 1: home from Thanksgiving, I'm going there. Then I'm gonna play

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Speaker 1: this commercial for everybody. But like the first minute and

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Speaker 1: a half of this video, you would have no idea

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Speaker 1: that it's a promotional video for Sizzler. It's just like

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Speaker 1: it's like nineties families just like hanging out. Like there's

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Speaker 1: a there's a girl, there's a girl, there's a girl

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Speaker 1: playing baseball. There's like a there's like an old Gordon's

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Speaker 1: fisherman looking mf like like on a boat. There's like

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Speaker 1: a sailor, like I guess there's a man in a

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Speaker 1: sailor costume that looks like it looks like the sailor

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Speaker 1: looks like it looks like the sailor from the village.

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Speaker 1: People like not actually a sailor, like just hanging out

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Speaker 1: on a dock, and then all of a sudden, it's

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Speaker 1: like SIZZLORI is the way they went to like a

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Speaker 1: theater and took all the costumes. They went to the

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Speaker 1: prop of San Diego State University. Yet we were going

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Speaker 1: to do a fundraiser, be a cameo for like a

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Speaker 1: for like a charity or something like that. I think

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Speaker 1: maybe if we do the cameo and raise money, we

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Speaker 1: should recreate this video with that money. I would love that.

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Speaker 1: I would so I think we might. I gotta again

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Speaker 1: get permission from the people that pulled the strings here,

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Speaker 1: but if they would allow me to raise about ten

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Speaker 1: grand to put this do this, it could change lives.

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Speaker 1: I'm reading the YouTube comments right now. It has to

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Speaker 1: two plus million views on YouTube, because why not. The

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Speaker 1: best comment is directed by Michael Scott from the office

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Speaker 1: I have, I have. I'm not even from America, but

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Speaker 1: damn I do feel proud to be American. I don't

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Speaker 1: know whether to eat it sizzler or to enlist in

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Speaker 1: the military. Better do both? Yeah, yeah, and there's there. Yeah,

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Speaker 1: there's about a four minute long song that it's just

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Speaker 1: sick that's singing of up about the sizzler and then

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Speaker 1: like and then at some point a narrator breaks in

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Speaker 1: is like America Americans decided that they love to they

423
00:25:11,160 --> 00:25:14,600
Speaker 1: love choice, and they love freedom. Sissler play that, somebody says,

424
00:25:14,600 --> 00:25:17,480
Speaker 1: plays at my funeral. It'll cheer up my family. They

425
00:25:17,560 --> 00:25:23,600
Speaker 1: remember my love. And then at some point they bust

426
00:25:23,640 --> 00:25:30,600
Speaker 1: out their slogan, which is Sizzler a restaurant within a restaurant,

427
00:25:30,800 --> 00:25:36,399
Speaker 1: a Russian nesting doll of restaurants, somebody writes, And sometimes

428
00:25:36,400 --> 00:25:40,160
Speaker 1: when we touch the salad bars too much, I want

429
00:25:40,160 --> 00:25:44,640
Speaker 1: to hold you until they bring us our fries. It's yeah,

430
00:25:45,400 --> 00:25:47,360
Speaker 1: all right, well let me play. Should I play all

431
00:25:47,400 --> 00:25:50,000
Speaker 1: four minutes of it? Phil and just having absolutely not,

432
00:25:51,640 --> 00:25:53,719
Speaker 1: no matter how much I personally would love that, I'm

433
00:25:53,720 --> 00:25:56,000
Speaker 1: trying to think about your audience. I'm gonna I'm gonna

434
00:25:56,000 --> 00:25:58,560
Speaker 1: play like the first little bit and then we'll record

435
00:25:58,640 --> 00:26:01,480
Speaker 1: till the end and just and I'm not even I

436
00:26:01,480 --> 00:26:05,120
Speaker 1: don't know what to say. So I'm just gonna be laughing, um,

437
00:26:05,160 --> 00:26:07,639
Speaker 1: and maybe I'll giggle like a schoolgirl here. So let

438
00:26:07,840 --> 00:26:13,320
Speaker 1: let's go. Oh, this guy starting a frisbee to a

439
00:26:13,400 --> 00:26:17,680
Speaker 1: dog and that dog catches it with such beauty. There's

440
00:26:17,720 --> 00:26:21,520
Speaker 1: a guy to construction hat looking at you creepily, half smiling.

441
00:26:22,080 --> 00:26:24,480
Speaker 1: There's a little girl in a tree with a baseball back,

442
00:26:26,200 --> 00:26:29,359
Speaker 1: you don't play baseball and trees, little girl. There's the

443
00:26:29,480 --> 00:26:36,800
Speaker 1: Gordon's fisherman man seagulls in the background. Oh oh man,

444
00:26:37,040 --> 00:26:39,120
Speaker 1: a little girl on the sailor at riding her bike

445
00:26:39,160 --> 00:26:43,600
Speaker 1: on the dock. Yeah. Oh, that little girl got out

446
00:26:43,600 --> 00:26:46,600
Speaker 1: of the tree and hit a baseball. Oh it must

447
00:26:46,640 --> 00:26:49,239
Speaker 1: be a good one. She's excited. She jumped in the

448
00:26:49,240 --> 00:26:52,320
Speaker 1: air slow motion. Half of this video is in very

449
00:26:52,359 --> 00:26:55,120
Speaker 1: bad looking slow motion too, which is another great part.

450
00:26:57,760 --> 00:27:05,960
Speaker 1: Scissor all this guy puts his cowboy hat on another lady.

451
00:27:05,040 --> 00:27:10,840
Speaker 1: All right, I'm gonna play the end. I can't, I can't.

452
00:27:10,880 --> 00:27:13,800
Speaker 1: There's nothing I can do. Sizzler is the one that

453
00:27:13,800 --> 00:27:17,480
Speaker 1: brings us choices. Is is probably the new slogan of

454
00:27:17,520 --> 00:27:21,600
Speaker 1: this podcast. UM fill any commentary before we continue. I

455
00:27:21,640 --> 00:27:23,600
Speaker 1: just know, I know. I mean I said something before

456
00:27:23,600 --> 00:27:25,760
Speaker 1: we start recording, which was this is this is the

457
00:27:25,840 --> 00:27:29,199
Speaker 1: last thing you see before you die? And I honestly

458
00:27:29,280 --> 00:27:32,439
Speaker 1: hope it is because that would be incredible. All right, well,

459
00:27:32,480 --> 00:27:34,240
Speaker 1: let's close it out here. We're gonna start with the

460
00:27:34,280 --> 00:27:38,920
Speaker 1: two sailors kissing and then looking weirdly at the camera,

461
00:27:39,480 --> 00:27:46,399
Speaker 1: and then continuing on they they are kissing. Make it

462
00:27:46,520 --> 00:27:49,600
Speaker 1: they're not kidding, are like smooching high. They're making out

463
00:27:49,960 --> 00:27:52,679
Speaker 1: and then they look and they see the camera and

464
00:27:52,680 --> 00:27:55,520
Speaker 1: then continue making out as if they know where this

465
00:27:55,600 --> 00:28:08,000
Speaker 1: video is gonna gonna be there to kiss. Oh the

466
00:28:08,080 --> 00:28:14,960
Speaker 1: little girl is dancing, she hit that ball so far. Oh,

467
00:28:16,280 --> 00:28:22,040
Speaker 1: Swizzler buffet Corton grill a restaurant within a restaurant. Round

468
00:28:22,040 --> 00:28:26,399
Speaker 1: of applause for Sizzler. Well, well, I just want to say, like,

469
00:28:26,640 --> 00:28:30,159
Speaker 1: there's nothing better than the nineties training videos and promotional videos.

470
00:28:30,200 --> 00:28:33,639
Speaker 1: It's it's like it's an incredible YouTube rabbit hole. We

471
00:28:33,760 --> 00:28:35,720
Speaker 1: gotta play this other one because we got Yeah, I

472
00:28:35,760 --> 00:28:38,240
Speaker 1: just want to shout out Wendy's Hot Drinks. We gotta.

473
00:28:38,520 --> 00:28:40,680
Speaker 1: We got an unlimited amount of time here on the podcast,

474
00:28:40,680 --> 00:28:42,200
Speaker 1: So who gives a ship? We know we're not talking

475
00:28:42,240 --> 00:28:44,880
Speaker 1: about hunting right now? For yourself. Then we have a

476
00:28:44,880 --> 00:28:50,520
Speaker 1: guest here today, very thrilled with how are you tracking?

477
00:28:50,880 --> 00:28:53,280
Speaker 1: You enjoying this that we need to move on? Or

478
00:28:53,320 --> 00:28:55,840
Speaker 1: can we play the Wendy's Hot Drinks one? What's Wendy's

479
00:28:55,880 --> 00:28:58,560
Speaker 1: Hot Drinks? Well, you're about to find out if you

480
00:28:58,640 --> 00:29:01,840
Speaker 1: choose to. This is a kind of like a what

481
00:29:02,000 --> 00:29:04,160
Speaker 1: you guys do? It? Was this work for you? Is

482
00:29:04,160 --> 00:29:12,840
Speaker 1: this a work day videos? I gotta admit I you know,

483
00:29:14,360 --> 00:29:17,000
Speaker 1: like I said the last week, this, this scissor video

484
00:29:17,040 --> 00:29:20,960
Speaker 1: has stirred something in my soul and I have gone

485
00:29:21,000 --> 00:29:25,240
Speaker 1: down many a rabbit hole. Both nine nineties videos and

486
00:29:25,280 --> 00:29:27,880
Speaker 1: then also just things that make me love America, and

487
00:29:27,960 --> 00:29:30,360
Speaker 1: both of them were driven by the says this is

488
00:29:30,440 --> 00:29:33,440
Speaker 1: what I've been calling it. Um, you have been do

489
00:29:33,480 --> 00:29:35,960
Speaker 1: you want to do Let's just do quickly Wendy's training

490
00:29:36,080 --> 00:29:38,440
Speaker 1: hot drinks because it's only this one's only two minutes.

491
00:29:39,920 --> 00:29:41,640
Speaker 1: So Phil, you want to set us up Wendy's Training

492
00:29:41,640 --> 00:29:44,400
Speaker 1: hot Drinks. Well, you know. So this first came to

493
00:29:44,440 --> 00:29:47,240
Speaker 1: my attention on a podcast called podcast The Ride Bend,

494
00:29:47,280 --> 00:29:53,840
Speaker 1: which is the podcast about theme parks. So you know

495
00:29:54,040 --> 00:29:56,160
Speaker 1: we're keeping it in check it out my podcast The

496
00:29:56,240 --> 00:29:59,000
Speaker 1: Ride Very funny. Um. Anyway, it's a training video that

497
00:29:59,040 --> 00:30:01,719
Speaker 1: Wendy's did in the nine these or the early two thousands.

498
00:30:01,720 --> 00:30:03,200
Speaker 1: It might be more recent than I then I think

499
00:30:04,080 --> 00:30:06,720
Speaker 1: ten on the thing. It's training your employ the employees

500
00:30:06,760 --> 00:30:10,240
Speaker 1: about the safety of handling and preparing hot drinks. Okay,

501
00:30:10,280 --> 00:30:18,400
Speaker 1: well here we go. Oh, my it seems like a

502
00:30:18,520 --> 00:30:27,120
Speaker 1: dude dancer hot drink clap clap like chat drinks you

503
00:30:27,600 --> 00:30:34,719
Speaker 1: so so good? Comes coming two sizes? This is right

504
00:30:37,800 --> 00:30:48,800
Speaker 1: holding time coffee holding time is possibly strong careful all right,

505
00:30:48,840 --> 00:30:53,280
Speaker 1: I don't know hot hot, be careful when you pour it?

506
00:30:53,400 --> 00:30:58,320
Speaker 1: All right? Well, thanks ninety nineties and early two thousand's.

507
00:30:58,400 --> 00:31:00,960
Speaker 1: Uh well, we made we make continue doing this route

508
00:31:01,120 --> 00:31:02,920
Speaker 1: going down the tropic hole. We may never do it again.

509
00:31:03,000 --> 00:31:05,560
Speaker 1: It's up to you. Thh listener, do you find this

510
00:31:05,600 --> 00:31:07,920
Speaker 1: as hilarious as I find it? We can do it

511
00:31:07,960 --> 00:31:10,760
Speaker 1: every week. There's yeah, there's there's nothing like you have

512
00:31:11,640 --> 00:31:16,240
Speaker 1: just doing commentary over a visual uh in during a

513
00:31:16,280 --> 00:31:19,480
Speaker 1: podcast which is an audio medium and has no visual component.

514
00:31:19,560 --> 00:31:22,959
Speaker 1: That's fine. Indeed to me, it's hilarious and that's whats

515
00:31:23,560 --> 00:31:29,760
Speaker 1: in this time of COVID. Do you want to go ahead,

516
00:31:29,920 --> 00:31:32,840
Speaker 1: let's let's talk about this this meat controversy at at

517
00:31:32,880 --> 00:31:35,640
Speaker 1: meat eater. Um, Danielle, do you want to set us

518
00:31:35,720 --> 00:31:39,520
Speaker 1: up here? We're working on a top secret project, UM

519
00:31:39,560 --> 00:31:41,120
Speaker 1: that will be out soon and people will be able

520
00:31:41,120 --> 00:31:44,560
Speaker 1: to purchase this top secret project. But in the making

521
00:31:44,680 --> 00:31:48,480
Speaker 1: of of this top secret thing, there was a bit

522
00:31:48,480 --> 00:31:51,640
Speaker 1: of a controversy within meat eater about what we call

523
00:31:52,720 --> 00:31:54,160
Speaker 1: different cuts of meat. Do you want to set us

524
00:31:54,200 --> 00:31:58,960
Speaker 1: up here, Daniel? Um, yeah, I mean what is now

525
00:31:59,000 --> 00:32:02,600
Speaker 1: you're nervous about this? Well, I don't want what is

526
00:32:02,680 --> 00:32:06,320
Speaker 1: hunting without controversy over what is what and how to

527
00:32:06,360 --> 00:32:10,400
Speaker 1: cook it. Um, that's just knowledge that can only be

528
00:32:10,440 --> 00:32:16,720
Speaker 1: obtained from your father and their father and their father. Um. No,

529
00:32:17,520 --> 00:32:22,800
Speaker 1: I'm kidding. Um, yeah, I mean it's not. Yeah. So

530
00:32:22,840 --> 00:32:28,120
Speaker 1: we have this project about cuts of meat and where

531
00:32:28,160 --> 00:32:35,360
Speaker 1: they are located, and I have I actually learned to

532
00:32:35,400 --> 00:32:40,080
Speaker 1: clean a deer for like really ever shooting anything. Um,

533
00:32:40,320 --> 00:32:43,120
Speaker 1: just because Travis was always bringing it home and I

534
00:32:43,160 --> 00:32:47,760
Speaker 1: wanted to learn everything about processing and so I just

535
00:32:47,840 --> 00:32:50,680
Speaker 1: like thought it was super fun and I nerd it

536
00:32:50,720 --> 00:32:54,360
Speaker 1: out on meat processing, mostly because I wanted to control

537
00:32:55,000 --> 00:32:59,719
Speaker 1: everything from the cooking perspective, knowing exactly what I'm cooking,

538
00:33:00,840 --> 00:33:04,160
Speaker 1: and so I kind of went down a rabbit hole

539
00:33:04,240 --> 00:33:08,040
Speaker 1: of butchering and it's something that I really enjoyed doing.

540
00:33:08,120 --> 00:33:13,520
Speaker 1: So I have my own terms for certain things which

541
00:33:13,560 --> 00:33:16,760
Speaker 1: I believed to be correct, and then there's other people

542
00:33:16,800 --> 00:33:20,200
Speaker 1: with other terms that they believed to be correct. And

543
00:33:20,240 --> 00:33:22,800
Speaker 1: that's Okay, that is okay. I like I was telling

544
00:33:22,800 --> 00:33:25,280
Speaker 1: you before he required I mean, I like a good debate.

545
00:33:25,360 --> 00:33:27,920
Speaker 1: And as you were saying, there's nothing like hunting to

546
00:33:28,000 --> 00:33:31,200
Speaker 1: kind of have different names for the same concept, or

547
00:33:31,240 --> 00:33:33,960
Speaker 1: like different ways of describing pretty much the exact same thing,

548
00:33:34,040 --> 00:33:37,000
Speaker 1: because it's such a regional pursuit. It's such a thing

549
00:33:37,080 --> 00:33:39,440
Speaker 1: that you know, has different traditions, different ways of looking

550
00:33:39,440 --> 00:33:43,320
Speaker 1: at things. I certainly personally work for a butcher, an

551
00:33:43,360 --> 00:33:45,920
Speaker 1: Amish butcher in Pennsylvania when I was in my teens,

552
00:33:47,040 --> 00:33:50,440
Speaker 1: and I learned a lot of things that were more

553
00:33:50,520 --> 00:33:54,720
Speaker 1: like a commercial butcher methods. So as I start to

554
00:33:54,760 --> 00:33:57,120
Speaker 1: butcher my own animals years later, I realized what I

555
00:33:57,160 --> 00:33:59,240
Speaker 1: was doing there was to was to get the most

556
00:33:59,280 --> 00:34:01,440
Speaker 1: meat off the animal and do it as quickly as possible.

557
00:34:01,640 --> 00:34:03,520
Speaker 1: So it wasn't necessarily like the way you would do

558
00:34:03,520 --> 00:34:05,880
Speaker 1: it at home. It was just get that sucker done.

559
00:34:06,440 --> 00:34:09,560
Speaker 1: You know, we're we weren't googling the sirloin tip versus

560
00:34:09,600 --> 00:34:11,840
Speaker 1: the shank. We were just getting that meat off, getting

561
00:34:11,880 --> 00:34:14,959
Speaker 1: on the table, getting it wrapped up. So um, there's

562
00:34:14,960 --> 00:34:18,880
Speaker 1: that perspective to a professional butcher may may look at

563
00:34:18,880 --> 00:34:20,759
Speaker 1: these things just a bit differently, just just based on

564
00:34:20,920 --> 00:34:23,800
Speaker 1: what the customer might be expecting. And you know, the

565
00:34:23,920 --> 00:34:27,080
Speaker 1: names are just names. I don't think they're that important.

566
00:34:27,600 --> 00:34:29,880
Speaker 1: I think the only thing the thing you should be

567
00:34:29,880 --> 00:34:34,840
Speaker 1: concerned with. I say, if I were to really generalize

568
00:34:35,080 --> 00:34:37,319
Speaker 1: how to cook it to how to cook a deer,

569
00:34:37,440 --> 00:34:40,759
Speaker 1: there are only two ways, hot and fast or low

570
00:34:40,800 --> 00:34:43,479
Speaker 1: and slow. So you're either working with a really tough cut,

571
00:34:43,600 --> 00:34:46,200
Speaker 1: or you're working with a really tender cut. And so

572
00:34:46,280 --> 00:34:50,279
Speaker 1: that's like the dilemma, well, which is which? And honestly,

573
00:34:50,640 --> 00:34:52,080
Speaker 1: if you look at a deer and you're like, I

574
00:34:52,120 --> 00:34:55,200
Speaker 1: really don't know what's what. One thing that I used

575
00:34:55,239 --> 00:34:57,680
Speaker 1: to do is I would I would try to like,

576
00:34:58,520 --> 00:35:01,000
Speaker 1: after it's been quartered and everything, I would process it

577
00:35:01,040 --> 00:35:03,719
Speaker 1: and bag it inside the house and I would have

578
00:35:03,760 --> 00:35:06,839
Speaker 1: a little skillet. I would cut a piece off of it,

579
00:35:07,239 --> 00:35:09,920
Speaker 1: throwing the skillet and salt and pepper and eat it.

580
00:35:09,960 --> 00:35:13,880
Speaker 1: I'm like, yep, that's a steak. Just try to steak. No,

581
00:35:14,200 --> 00:35:19,520
Speaker 1: that's tough, as it's like, I mean, it sounds stupid,

582
00:35:19,560 --> 00:35:22,279
Speaker 1: but it's really the best way for someone to learn

583
00:35:22,800 --> 00:35:25,440
Speaker 1: what cuts what. Yeah, And there's certain to do something

584
00:35:25,520 --> 00:35:28,000
Speaker 1: like that. There's certain other methods that that when you

585
00:35:28,040 --> 00:35:31,279
Speaker 1: have kind of a full arsenal of cooking methods and

586
00:35:31,320 --> 00:35:35,120
Speaker 1: cooking you know, equipment at your disposal that you can

587
00:35:35,239 --> 00:35:38,279
Speaker 1: do that that certainly aren't available if you don't have

588
00:35:38,320 --> 00:35:41,080
Speaker 1: that equipment or those methods. Suvit is a big one.

589
00:35:41,440 --> 00:35:43,839
Speaker 1: UM that's been popularized. I don't know what we'd say

590
00:35:43,880 --> 00:35:46,279
Speaker 1: to you in the last five years. I don't know.

591
00:35:46,960 --> 00:35:49,799
Speaker 1: It's certainly a much more proper than it was. It's

592
00:35:49,800 --> 00:35:52,439
Speaker 1: been around forever. I think it was just that they

593
00:35:52,560 --> 00:35:55,479
Speaker 1: were able to make a model small enough and cheap

594
00:35:55,560 --> 00:36:00,240
Speaker 1: enough for the home user about eight years ago or so.

595
00:36:00,239 --> 00:36:03,040
Speaker 1: So that's been popularized one because the market for it now,

596
00:36:03,080 --> 00:36:04,719
Speaker 1: and too it's a great way too. It's a great

597
00:36:04,760 --> 00:36:08,080
Speaker 1: and easy way to cook tough cuts or or steaks

598
00:36:08,080 --> 00:36:10,719
Speaker 1: to whatever temperature you want so their sou vied and

599
00:36:10,760 --> 00:36:12,719
Speaker 1: then you know, I've said this on the show before,

600
00:36:12,760 --> 00:36:15,080
Speaker 1: we'll continue to say it. Having a commercial meat slicer

601
00:36:15,080 --> 00:36:18,800
Speaker 1: at my house has been a game changer beyond anything

602
00:36:18,880 --> 00:36:21,680
Speaker 1: any other piece of equipment that I have, UM, and

603
00:36:21,760 --> 00:36:24,120
Speaker 1: a smoker at my house as well, So that this

604
00:36:24,280 --> 00:36:26,440
Speaker 1: transformed as we'll get into some of the cuts and

605
00:36:26,480 --> 00:36:28,719
Speaker 1: maybe some of the different things we might call them

606
00:36:28,760 --> 00:36:31,160
Speaker 1: a You know, some of the tougher cuts turned into

607
00:36:31,280 --> 00:36:33,560
Speaker 1: a nice thinly sliced steak. My kid loves that, my

608
00:36:33,600 --> 00:36:36,200
Speaker 1: wife loves it after we slow smoke it and slice

609
00:36:36,239 --> 00:36:39,160
Speaker 1: it up thin. Um. You know, something that I might

610
00:36:39,160 --> 00:36:41,640
Speaker 1: turn into hamburger or put in the crock pot years

611
00:36:41,640 --> 00:36:45,000
Speaker 1: ago now is a nice, thinly sliced rare steak that

612
00:36:45,040 --> 00:36:47,520
Speaker 1: they can pull apart with their hands. It's got great flavor.

613
00:36:47,600 --> 00:36:50,080
Speaker 1: So that's been a big change in my house. Is

614
00:36:50,120 --> 00:36:52,879
Speaker 1: there anything you can think of like that that has

615
00:36:53,000 --> 00:36:58,160
Speaker 1: changed your ability to deal with these different cuts over time? Daniel?

616
00:36:58,440 --> 00:37:00,319
Speaker 1: You know, I'm about the writing an article out this,

617
00:37:00,600 --> 00:37:04,440
Speaker 1: But when I first started butchering, I just assumed, like

618
00:37:04,840 --> 00:37:07,120
Speaker 1: I gotta get all the silver skin off, and like

619
00:37:07,440 --> 00:37:09,960
Speaker 1: I could. I can't tell you how many hours I

620
00:37:10,040 --> 00:37:13,440
Speaker 1: spent processing meat because I thought I had to get

621
00:37:13,480 --> 00:37:18,960
Speaker 1: every single piece of silver skin off. Um. And today, like,

622
00:37:19,600 --> 00:37:23,960
Speaker 1: I hardly. I mean, they're obviously on a backstrap tenderloin

623
00:37:24,719 --> 00:37:28,920
Speaker 1: certain steak cuts, I do clean all of that off.

624
00:37:28,960 --> 00:37:32,480
Speaker 1: Everything else, screw it, leave it all on there. Stop

625
00:37:32,640 --> 00:37:37,600
Speaker 1: like spending so much time trimming up the unwanted pieces,

626
00:37:38,040 --> 00:37:43,800
Speaker 1: because when you braizen and slow cook it, it does um,

627
00:37:43,800 --> 00:37:48,799
Speaker 1: it does tender eyes and like it gives you sort

628
00:37:48,840 --> 00:37:53,359
Speaker 1: of what you're missing in like a fatty cut, Like

629
00:37:53,640 --> 00:37:56,160
Speaker 1: if you think about eating something that's really rich and fatty,

630
00:37:56,239 --> 00:37:59,719
Speaker 1: like what you're getting out of it um with something lean.

631
00:38:00,080 --> 00:38:03,960
Speaker 1: Having all that connective tissue dissolved creates like this silkiness

632
00:38:04,440 --> 00:38:07,200
Speaker 1: to like whatever you're eating, and it like gives using

633
00:38:07,280 --> 00:38:09,640
Speaker 1: the same mouth feel as if you were eating something

634
00:38:09,680 --> 00:38:12,239
Speaker 1: really fatty. So I've just kind of gotten to this

635
00:38:12,280 --> 00:38:16,800
Speaker 1: point where I'm like, I don't I don't really trim

636
00:38:16,800 --> 00:38:20,719
Speaker 1: silver skin anymore, like, which is exactly why is also

637
00:38:20,760 --> 00:38:24,000
Speaker 1: boko so good? You know, there's tons of you're never

638
00:38:24,040 --> 00:38:26,040
Speaker 1: going to clean all that off. You just leave it,

639
00:38:26,160 --> 00:38:29,359
Speaker 1: leave it on there. There's huge tendons in there. Um

640
00:38:29,400 --> 00:38:32,800
Speaker 1: also the bone there is fat in there, um marrow.

641
00:38:32,920 --> 00:38:36,760
Speaker 1: But but like that's what makes that such a awesome

642
00:38:36,800 --> 00:38:41,040
Speaker 1: cut when you braise it. And so that's um, That's

643
00:38:41,040 --> 00:38:43,279
Speaker 1: something I've been doing in recent years is just like

644
00:38:44,520 --> 00:38:47,600
Speaker 1: stop wasting time doing all that. Yeah, I mean you

645
00:38:47,680 --> 00:38:50,120
Speaker 1: do the work. Do you think about like a surloin

646
00:38:50,200 --> 00:38:52,239
Speaker 1: tip um as We'll get into kind of like what

647
00:38:52,360 --> 00:38:54,600
Speaker 1: is that called and what other people call if you

648
00:38:54,600 --> 00:38:57,040
Speaker 1: think about the sirloin tip and we'll get into what

649
00:38:57,120 --> 00:38:59,880
Speaker 1: that exactly is if you're not aware. But it's got

650
00:39:00,360 --> 00:39:03,960
Speaker 1: it's it's a tender meat, but it's got um tendons

651
00:39:03,960 --> 00:39:05,600
Speaker 1: inside of it, and it's got a lot of it,

652
00:39:05,760 --> 00:39:07,680
Speaker 1: you know. So normally you wouldn't cut it like a steak.

653
00:39:07,719 --> 00:39:11,560
Speaker 1: But as I was saying, I can cook a surling

654
00:39:11,640 --> 00:39:15,279
Speaker 1: tip like a slow smoke and slice it to the

655
00:39:15,520 --> 00:39:17,640
Speaker 1: you know, and it pulls apart around those tendons in

656
00:39:17,680 --> 00:39:20,920
Speaker 1: a beautiful way. Um, And so there's just a lot

657
00:39:20,920 --> 00:39:23,440
Speaker 1: of flavor there. I actually like to keep it as

658
00:39:23,480 --> 00:39:25,759
Speaker 1: a steak and I don't cut any of those tendons out,

659
00:39:25,800 --> 00:39:28,839
Speaker 1: and I just the meat falls apart after you cook

660
00:39:28,880 --> 00:39:32,680
Speaker 1: it off the tendon easily. But there's like always like

661
00:39:32,680 --> 00:39:35,759
Speaker 1: like like a fatty flavor, like a juicy nous to it.

662
00:39:35,840 --> 00:39:37,800
Speaker 1: Like it's like I feel like I'm meaning a ribby

663
00:39:37,960 --> 00:39:40,640
Speaker 1: from a deer. Yeah. So yeah, there's a little things

664
00:39:40,640 --> 00:39:43,439
Speaker 1: like that. And once you start experimenting, as Danielle said,

665
00:39:43,600 --> 00:39:45,880
Speaker 1: and I think that a lot of the stuff you

666
00:39:45,960 --> 00:39:49,040
Speaker 1: said so far is should should have that light bulb

667
00:39:49,280 --> 00:39:51,160
Speaker 1: go on as you get as folks are killing deer

668
00:39:51,160 --> 00:39:53,840
Speaker 1: and alec and moose and whatever doesn't really matter, but

669
00:39:53,880 --> 00:39:57,120
Speaker 1: we'll specifically talk about deer or unglids in this case.

670
00:39:57,200 --> 00:40:01,680
Speaker 1: But I think that once you kind of have tested

671
00:40:01,719 --> 00:40:03,839
Speaker 1: these things out and you know what you really like,

672
00:40:04,160 --> 00:40:06,520
Speaker 1: then you start to see that animal in parts and

673
00:40:06,600 --> 00:40:09,400
Speaker 1: each part has a purpose, each part um is going

674
00:40:09,440 --> 00:40:11,239
Speaker 1: to give you something different. And once you kind of

675
00:40:11,239 --> 00:40:13,960
Speaker 1: have that empowerment that you can move forward and try,

676
00:40:14,120 --> 00:40:17,360
Speaker 1: you know, new things um each time. So do you

677
00:40:17,360 --> 00:40:19,320
Speaker 1: want to get into you want to maybe just start

678
00:40:19,320 --> 00:40:22,840
Speaker 1: with like a hind quarter or a ham danielle just

679
00:40:22,960 --> 00:40:26,560
Speaker 1: run down those each of the what what we would say,

680
00:40:26,600 --> 00:40:29,440
Speaker 1: it's seven cuts off of off of that hands. That

681
00:40:29,640 --> 00:40:33,000
Speaker 1: makes sense, Yeah, And that's getting really nitty gritty. So

682
00:40:33,080 --> 00:40:35,239
Speaker 1: like I remember the first time I looked at a

683
00:40:35,320 --> 00:40:38,080
Speaker 1: hind quarter and I'm like, what what? I don't even

684
00:40:38,080 --> 00:40:40,879
Speaker 1: know where anything is? And so like the first thing

685
00:40:40,920 --> 00:40:43,800
Speaker 1: you do is like the whole thing is going to

686
00:40:43,880 --> 00:40:45,799
Speaker 1: be wrapped in a sheath, So you do need to

687
00:40:45,840 --> 00:40:48,759
Speaker 1: like trim that outer part of silver skin just so

688
00:40:48,840 --> 00:40:50,600
Speaker 1: you can see what you're looking at. And then all

689
00:40:50,640 --> 00:40:53,640
Speaker 1: of a sudden you'll realize with your hands you don't

690
00:40:53,640 --> 00:40:56,719
Speaker 1: even need a knife. You can separate all those muscles

691
00:40:56,760 --> 00:41:00,880
Speaker 1: into seven different big groups of muscles. Yeah, they call

692
00:41:00,920 --> 00:41:04,000
Speaker 1: that blunt dissection and some like you just take your

693
00:41:04,000 --> 00:41:06,280
Speaker 1: hands and pull it away. It's it's perfect. It's almost

694
00:41:06,280 --> 00:41:10,040
Speaker 1: like a jigsaw puzzle that you can separate. Yeah, exactly. Yeah.

695
00:41:10,120 --> 00:41:14,200
Speaker 1: So um, I'll just start with sterlin tip. I call

696
00:41:14,239 --> 00:41:18,759
Speaker 1: it sterline tip. Some people just say sterling um. It's

697
00:41:18,840 --> 00:41:22,200
Speaker 1: the quad of the deer um right about the kneecap.

698
00:41:22,239 --> 00:41:24,399
Speaker 1: And that's the one that you like to you're saying

699
00:41:24,400 --> 00:41:28,120
Speaker 1: you like to roast um. It's a really good roast,

700
00:41:28,160 --> 00:41:30,360
Speaker 1: like if you would bake it roasted like as a

701
00:41:30,400 --> 00:41:32,520
Speaker 1: prime rape. You could do that slow smoke it. I

702
00:41:32,600 --> 00:41:36,640
Speaker 1: just cut it into thick steaks and grill it um

703
00:41:36,840 --> 00:41:40,360
Speaker 1: and then the bottom round. It's football shape too. I

704
00:41:40,440 --> 00:41:42,799
Speaker 1: like that that we've written that here. I always tell

705
00:41:42,840 --> 00:41:45,600
Speaker 1: people that like it comes when you take it off

706
00:41:45,640 --> 00:41:49,120
Speaker 1: the bone. It has that you know that bone where

707
00:41:49,120 --> 00:41:51,280
Speaker 1: you removed from the bone, you can there's a spot

708
00:41:51,280 --> 00:41:52,960
Speaker 1: in the meat where you can see. Obviously you have

709
00:41:53,000 --> 00:41:55,160
Speaker 1: to fold it down over to make that football shape.

710
00:41:55,640 --> 00:41:57,640
Speaker 1: So it's also great to take some butcher's twine or

711
00:41:57,640 --> 00:41:59,759
Speaker 1: whatever twine that sucker up and freeze it that way.

712
00:42:00,320 --> 00:42:02,440
Speaker 1: Rap and freeze it that way, because then you can

713
00:42:02,440 --> 00:42:04,600
Speaker 1: just throw it right into the smoker like that, right

714
00:42:04,640 --> 00:42:07,120
Speaker 1: into suvied or right in the crock pot and it

715
00:42:07,120 --> 00:42:10,399
Speaker 1: it makes a real nice um, you know. Boy, It's

716
00:42:10,400 --> 00:42:13,040
Speaker 1: almost like if you're at the sizzler and they had that,

717
00:42:13,080 --> 00:42:15,000
Speaker 1: you know how, where they would have that red heat

718
00:42:15,080 --> 00:42:19,880
Speaker 1: lamp phil over like the roast and you would go

719
00:42:19,920 --> 00:42:21,640
Speaker 1: and they would slice it for It's almost like that.

720
00:42:21,800 --> 00:42:24,600
Speaker 1: It's very similar to that. Incredible. Yeah, I just wanted

721
00:42:24,600 --> 00:42:26,879
Speaker 1: you to be involved in the conversation. So just pretty

722
00:42:26,880 --> 00:42:30,040
Speaker 1: sure that heat lamp, the dude at the heat lamp,

723
00:42:30,560 --> 00:42:33,080
Speaker 1: you know, like cutting the roast beef. Okay, but is

724
00:42:33,239 --> 00:42:34,799
Speaker 1: there a seven year old who just comes up to

725
00:42:34,840 --> 00:42:37,960
Speaker 1: the heat lamp bar just like sneezes all over everything,

726
00:42:39,640 --> 00:42:43,120
Speaker 1: and he's wearing a sailor hat and he's playing he's

727
00:42:43,120 --> 00:42:45,360
Speaker 1: playing baseball too. Yeah, he's he started he was in

728
00:42:45,400 --> 00:42:49,359
Speaker 1: a tree with a baseball at at the beginning of this.

729
00:42:49,840 --> 00:42:53,080
Speaker 1: So that was a girl, by the way, Yeah, I was.

730
00:42:53,200 --> 00:42:55,799
Speaker 1: I thought it was a boy at gross, but then

731
00:42:56,320 --> 00:42:58,479
Speaker 1: behind I didn't know what to think. Um, I can't

732
00:42:58,480 --> 00:43:01,640
Speaker 1: wait to you know, just has in a side. I

733
00:43:01,680 --> 00:43:04,040
Speaker 1: try to, like, I really try to title these episodes

734
00:43:04,040 --> 00:43:06,200
Speaker 1: of the best I can. I can't wait to title

735
00:43:06,239 --> 00:43:08,680
Speaker 1: this one because I got a d Sizzler. Yeah, the

736
00:43:08,680 --> 00:43:14,720
Speaker 1: Sissler video that changed our lives, all of our lives forever. Um,

737
00:43:14,760 --> 00:43:18,759
Speaker 1: continuing on with this high quarter. You know, I think

738
00:43:18,760 --> 00:43:22,200
Speaker 1: that again, the Surloin tip is something I don't know.

739
00:43:22,239 --> 00:43:24,520
Speaker 1: Do you think, Daniel, that most people grind this up

740
00:43:25,000 --> 00:43:28,279
Speaker 1: that are really ready to do with it. The first

741
00:43:28,280 --> 00:43:32,280
Speaker 1: time I saw that, I thought it was I mean, okay, technically,

742
00:43:32,520 --> 00:43:35,560
Speaker 1: just like your quad, it is three muscles combined into one.

743
00:43:35,920 --> 00:43:38,440
Speaker 1: And so I was like, wow, you really have to

744
00:43:38,480 --> 00:43:41,160
Speaker 1: cut now, You've got to dissect this Like I spent

745
00:43:41,280 --> 00:43:43,760
Speaker 1: forever processing me because I thought you had to dissect

746
00:43:43,840 --> 00:43:47,839
Speaker 1: everything out like that. Um, but I don't know what

747
00:43:47,880 --> 00:43:50,920
Speaker 1: people do with it. Yeah, it's not it doesn't have

748
00:43:51,320 --> 00:43:55,239
Speaker 1: question because somebody they're like, well, what's the storyline tip,

749
00:43:56,320 --> 00:43:58,840
Speaker 1: and you're like, you're actually talking about different cut. Yeah.

750
00:43:58,960 --> 00:44:02,879
Speaker 1: I think that's that it's important. I've always I've always

751
00:44:02,920 --> 00:44:06,000
Speaker 1: called it the surling tip because that I think and

752
00:44:06,080 --> 00:44:09,359
Speaker 1: I just think, no matter what anybody calls it, that's

753
00:44:09,400 --> 00:44:11,520
Speaker 1: the best description for it because it is at the

754
00:44:11,560 --> 00:44:15,400
Speaker 1: tip um of the bone and so it makes it

755
00:44:15,480 --> 00:44:18,280
Speaker 1: makes the most sense. But you know, it's a great roast,

756
00:44:18,280 --> 00:44:20,080
Speaker 1: smoke a hole. You can slice in his steaks, as

757
00:44:20,080 --> 00:44:23,239
Speaker 1: we said, all of that works, um, you know, and

758
00:44:23,280 --> 00:44:24,759
Speaker 1: you can also grind it up if you want, but

759
00:44:24,800 --> 00:44:30,600
Speaker 1: that's boring. Um, don't grind it. Don't don't grind. Don't

760
00:44:30,680 --> 00:44:35,600
Speaker 1: grind it. I'm trying to be nice. No, don't do it. Everyone,

761
00:44:35,960 --> 00:44:38,640
Speaker 1: you know, summer rolls around and everyone's like, what you

762
00:44:38,680 --> 00:44:41,040
Speaker 1: got on a grill on my cooker steak? Like we

763
00:44:41,160 --> 00:44:44,279
Speaker 1: ran out of those? Might well that's why you've been

764
00:44:44,280 --> 00:44:49,520
Speaker 1: eating him as Hamburger the entire fall idiots. We should

765
00:44:49,560 --> 00:44:51,799
Speaker 1: do a whole podcast just yell at people about how

766
00:44:51,840 --> 00:44:54,680
Speaker 1: they're using their meat. Um. I really wanted to do

767
00:44:54,719 --> 00:44:59,160
Speaker 1: a YouTube cooking video like that, just yelling what are

768
00:44:59,200 --> 00:45:04,040
Speaker 1: you doing? Not on Gordon Ramsey yelling, but like, well,

769
00:45:04,080 --> 00:45:06,239
Speaker 1: I'm sure you know. I don't think I have the

770
00:45:06,280 --> 00:45:08,719
Speaker 1: power to act like Gordon Ramsey. I think you do.

771
00:45:08,840 --> 00:45:10,920
Speaker 1: I mean, you get enough. You've probably read enough Instagram

772
00:45:10,920 --> 00:45:13,680
Speaker 1: comments of people critiquing what you do, Like you got

773
00:45:13,680 --> 00:45:19,680
Speaker 1: a little angst build up, right, sometimes I can try

774
00:45:19,719 --> 00:45:23,080
Speaker 1: to let it go. That's enough, so do I? Um So,

775
00:45:23,200 --> 00:45:26,000
Speaker 1: outside round bottom round I always called I've called this

776
00:45:26,080 --> 00:45:30,920
Speaker 1: the bottom round always, um So I started calling I

777
00:45:30,960 --> 00:45:34,400
Speaker 1: start calling this the outside round because when you start

778
00:45:34,440 --> 00:45:39,440
Speaker 1: calling something the bottom, you spatially look at this animal

779
00:45:39,480 --> 00:45:45,160
Speaker 1: and you're like, so, what's at the bottom? Like mm hmm,

780
00:45:46,480 --> 00:45:49,319
Speaker 1: Because there's another cut that's called top round, and it's

781
00:45:49,360 --> 00:45:51,920
Speaker 1: on the opposite side of the leg, it's not above it.

782
00:45:52,560 --> 00:45:55,640
Speaker 1: So that's why I now call it outside round. So

783
00:45:55,719 --> 00:45:58,520
Speaker 1: like if and the reason for this, like, but I

784
00:45:58,560 --> 00:46:04,560
Speaker 1: heard from a butcher. If you're looking at a deer leg,

785
00:46:05,760 --> 00:46:08,040
Speaker 1: you're looking at like you're looking at the outside the

786
00:46:08,040 --> 00:46:13,120
Speaker 1: deer and his heads facing say left, and that means

787
00:46:13,160 --> 00:46:17,040
Speaker 1: his kneecap is also facing left. You're looking at the

788
00:46:17,080 --> 00:46:20,560
Speaker 1: outside of the deer if you were when they were

789
00:46:20,600 --> 00:46:23,680
Speaker 1: butchering it, they lay the deer flat on the table

790
00:46:23,840 --> 00:46:28,240
Speaker 1: with that outside laying down on the bottom of the table.

791
00:46:28,920 --> 00:46:31,560
Speaker 1: So you're now starting because you want to take the

792
00:46:31,560 --> 00:46:33,759
Speaker 1: femur out and you have to flip it over to

793
00:46:33,800 --> 00:46:35,800
Speaker 1: the inside of the leg to get to the femur.

794
00:46:36,280 --> 00:46:38,360
Speaker 1: So that's why they used to say this is the

795
00:46:38,400 --> 00:46:40,319
Speaker 1: bottom round because it's laying on the bottom of the

796
00:46:40,360 --> 00:46:44,080
Speaker 1: table and the inside round or is top round, is

797
00:46:44,160 --> 00:46:47,440
Speaker 1: laying on the top. Does that make any sense? It

798
00:46:47,480 --> 00:46:49,279
Speaker 1: makes total sense. You kind of have to be to

799
00:46:49,440 --> 00:46:51,880
Speaker 1: see it, but you have, you know, the tibia that

800
00:46:51,960 --> 00:46:55,400
Speaker 1: comes up into the shank, the femur that goes into

801
00:46:55,760 --> 00:46:59,359
Speaker 1: the hand itself are the main two bones you're working around.

802
00:46:59,360 --> 00:47:00,920
Speaker 1: Then you have the ball joint. If you've done it right,

803
00:47:00,920 --> 00:47:04,399
Speaker 1: you've kind of separated the hip at the ball joint,

804
00:47:04,400 --> 00:47:06,400
Speaker 1: and so then you have the femur um again, that

805
00:47:06,440 --> 00:47:08,680
Speaker 1: sterling tip is kind of a round the joint of

806
00:47:08,719 --> 00:47:11,279
Speaker 1: the femur, and then you get down into when you

807
00:47:11,320 --> 00:47:12,480
Speaker 1: look at it, you know, if you look at a

808
00:47:12,520 --> 00:47:14,440
Speaker 1: diagram of a deer, as you described, it is the

809
00:47:14,480 --> 00:47:16,600
Speaker 1: outside round. It sits on the outside of the deer

810
00:47:16,640 --> 00:47:19,280
Speaker 1: if you I mean, you can call it the bottom

811
00:47:19,280 --> 00:47:21,239
Speaker 1: because it looks it is on the bottom. But once

812
00:47:21,280 --> 00:47:23,400
Speaker 1: you start calling top round, then you're like, well, where's

813
00:47:23,480 --> 00:47:26,319
Speaker 1: the top round you're looking for? Why is it on

814
00:47:26,360 --> 00:47:28,799
Speaker 1: the other side. So that's why I just say outside

815
00:47:28,880 --> 00:47:30,799
Speaker 1: round is because when you're looking at a deer, it's

816
00:47:30,800 --> 00:47:32,919
Speaker 1: on the outside of the leg, and then the inside round.

817
00:47:32,920 --> 00:47:35,719
Speaker 1: You flip the deer over, it's it's on the inside. Yeah,

818
00:47:35,760 --> 00:47:37,759
Speaker 1: because then you have like the we'll get to the

819
00:47:37,800 --> 00:47:39,960
Speaker 1: top sirloin to the rump that would be that is

820
00:47:40,000 --> 00:47:44,160
Speaker 1: above the bottom round, and so that that almost feels

821
00:47:44,160 --> 00:47:47,680
Speaker 1: like you would call that the top round. If if

822
00:47:47,719 --> 00:47:51,760
Speaker 1: that's how you name it, based on what's tople's bottom

823
00:47:51,800 --> 00:47:53,680
Speaker 1: as you can tell, this is how it get This

824
00:47:53,840 --> 00:47:57,439
Speaker 1: how people get confused in the nomenclature for sure. Um.

825
00:47:57,800 --> 00:48:01,479
Speaker 1: So in terms of the bottom round, dude, I love

826
00:48:01,640 --> 00:48:04,600
Speaker 1: the bottom round. What do you do with it? Steaks?

827
00:48:05,000 --> 00:48:09,120
Speaker 1: It steaks every time? Yes, you don't cut it in steaks. No,

828
00:48:09,440 --> 00:48:13,000
Speaker 1: that's my roast. Um. It's got such a long grain

829
00:48:13,080 --> 00:48:18,680
Speaker 1: line that it makes the best grant is barbacoe pulled meat? Um?

830
00:48:18,800 --> 00:48:22,880
Speaker 1: I it's that is out of the whole hind quarter.

831
00:48:22,960 --> 00:48:26,759
Speaker 1: I consider that to be the toughest. Yeah. Maybe because

832
00:48:26,800 --> 00:48:29,640
Speaker 1: I slow smoke almost all these cuts. Maybe that's a

833
00:48:29,640 --> 00:48:33,160
Speaker 1: different method. That's you say steak. It's still a very

834
00:48:33,200 --> 00:48:35,879
Speaker 1: low temperature for a very long period of time. Yes,

835
00:48:35,920 --> 00:48:37,560
Speaker 1: So yeah, I want to be clear, like when I

836
00:48:37,600 --> 00:48:40,799
Speaker 1: say steak, I'm eating it's not a hot and fast group. Yeah,

837
00:48:40,840 --> 00:48:42,840
Speaker 1: I'm not searing it on a grill like you would,

838
00:48:43,000 --> 00:48:45,640
Speaker 1: you know, a backstrap or something. I'm cooking it low

839
00:48:45,680 --> 00:48:47,920
Speaker 1: and slow, but it's still I'm cooking it to a

840
00:48:48,000 --> 00:48:51,880
Speaker 1: medium rare temp and and then searing reverse searing the

841
00:48:51,920 --> 00:48:54,960
Speaker 1: outside with a nice rub. Usually I have a recipe

842
00:48:55,000 --> 00:48:57,520
Speaker 1: that does the same thing, except it's using suvite and

843
00:48:57,560 --> 00:49:01,200
Speaker 1: then you see it so it's like a prime rib

844
00:49:01,320 --> 00:49:03,239
Speaker 1: like it's peak in the middle of a tender like

845
00:49:03,320 --> 00:49:06,320
Speaker 1: a yeah like, and then you could then slice it

846
00:49:06,400 --> 00:49:08,960
Speaker 1: into like sandwich meat or whatever. I do that a

847
00:49:08,960 --> 00:49:11,040
Speaker 1: lot with this too. That's why I love these cuts

848
00:49:11,080 --> 00:49:13,920
Speaker 1: that that you know, that method that I'll just keep

849
00:49:13,920 --> 00:49:16,600
Speaker 1: harping on because you know, it's something that my kids love,

850
00:49:16,680 --> 00:49:18,279
Speaker 1: my wife loves. And when you get something, when you

851
00:49:18,520 --> 00:49:22,120
Speaker 1: have a family and you get something that everybody loves together, um,

852
00:49:22,160 --> 00:49:24,759
Speaker 1: it's it's important. But it's also this is on an elk.

853
00:49:24,840 --> 00:49:26,520
Speaker 1: This is a huge chunk of meat. It is on

854
00:49:26,600 --> 00:49:28,840
Speaker 1: a deer too. I mean it's it's a sizeable compared

855
00:49:28,880 --> 00:49:32,360
Speaker 1: to other things. So I become a fan of it

856
00:49:33,040 --> 00:49:35,160
Speaker 1: in that way, like it can feed you know, have

857
00:49:35,239 --> 00:49:38,320
Speaker 1: people over for a party. Yeah, you can slow smoke

858
00:49:38,360 --> 00:49:40,600
Speaker 1: and slice it up and and feed it to everybody

859
00:49:40,719 --> 00:49:43,640
Speaker 1: medallion's and or um, you know as as kind of

860
00:49:43,680 --> 00:49:45,919
Speaker 1: like a sandwich meter as you said, carnetas or whatever

861
00:49:45,960 --> 00:49:48,920
Speaker 1: you want to do pull barbecue. Um. I think a

862
00:49:48,920 --> 00:49:53,360
Speaker 1: lot of people use this cut for jerky. Um. I'm

863
00:49:53,400 --> 00:49:57,000
Speaker 1: I'm almost sure, and then grounded a lot too. So um,

864
00:49:57,000 --> 00:49:59,040
Speaker 1: it's a good kind of meat. I wouldn't no matter

865
00:49:59,120 --> 00:50:02,120
Speaker 1: what you call it, I wouldn't. So let's talk about

866
00:50:02,160 --> 00:50:04,640
Speaker 1: the inside round, which is like on the inside of

867
00:50:04,680 --> 00:50:09,800
Speaker 1: the leg. Um. This is like one of my favorites

868
00:50:10,560 --> 00:50:14,640
Speaker 1: steak cuts. You could cut it really thickly across, like

869
00:50:14,840 --> 00:50:17,200
Speaker 1: cutting it against the grain. So again, like these are

870
00:50:17,239 --> 00:50:20,640
Speaker 1: all have like long grain lines, so you want to

871
00:50:20,640 --> 00:50:23,480
Speaker 1: cut it perpendicular to that, so you're cutting You're not

872
00:50:23,560 --> 00:50:27,640
Speaker 1: like eating long stringy meat, if that makes sense. Um.

873
00:50:27,680 --> 00:50:29,560
Speaker 1: And when you look at it, just that's the way

874
00:50:29,600 --> 00:50:33,319
Speaker 1: you would want your steak to be shaped. Um. But

875
00:50:33,400 --> 00:50:37,520
Speaker 1: they're also really good like butterflied and pound it out

876
00:50:37,560 --> 00:50:41,839
Speaker 1: into cutlets. Um. One time I took the whole thing

877
00:50:42,000 --> 00:50:46,560
Speaker 1: and I sliced it in half. Lengthwise like through the middle,

878
00:50:46,760 --> 00:50:50,160
Speaker 1: so that you had two flat pieces, does that make sense?

879
00:50:50,960 --> 00:50:54,080
Speaker 1: Marinated pounded it out so that I got real thin

880
00:50:55,160 --> 00:50:57,640
Speaker 1: and it's already a really tinder cut with like that

881
00:50:57,840 --> 00:51:02,040
Speaker 1: long string, and then I marinated in a like a

882
00:51:02,080 --> 00:51:06,080
Speaker 1: carne asada, seared it really fast on the grill, and

883
00:51:06,120 --> 00:51:09,880
Speaker 1: then thin sliced it. So it was basically the perfect

884
00:51:09,920 --> 00:51:16,680
Speaker 1: fahita or carne asada. Yeah, it was just that. That

885
00:51:16,880 --> 00:51:21,040
Speaker 1: is my genius moment. That's I'm proud of. That you

886
00:51:21,080 --> 00:51:23,880
Speaker 1: should be proud of because you don't get this stand Like,

887
00:51:23,920 --> 00:51:25,520
Speaker 1: if you want to have a good tahita, you can

888
00:51:25,560 --> 00:51:28,279
Speaker 1: take a flank or or something off of a deer,

889
00:51:28,320 --> 00:51:31,520
Speaker 1: but it's really small and there's so much tissue to

890
00:51:31,560 --> 00:51:33,880
Speaker 1: cut away. Um, if you do want to eat it

891
00:51:33,960 --> 00:51:36,960
Speaker 1: like that, and this is just like really without effort

892
00:51:37,040 --> 00:51:39,840
Speaker 1: and really tender as it is. Um. Yeah, I like

893
00:51:39,920 --> 00:51:42,160
Speaker 1: what you said about kind of you know, I want

894
00:51:42,200 --> 00:51:45,440
Speaker 1: the silver skin off my back straps definitely, And it's

895
00:51:45,480 --> 00:51:48,200
Speaker 1: they're so easy, it's so easy to take off. Um.

896
00:51:48,239 --> 00:51:50,200
Speaker 1: But in this case, like you really can just take

897
00:51:50,239 --> 00:51:52,359
Speaker 1: this muscle, you can blunt, dissect and make a few

898
00:51:52,360 --> 00:51:55,960
Speaker 1: slices um with the right blade and you have it um,

899
00:51:56,000 --> 00:51:58,000
Speaker 1: and you have do anything to it. All you have

900
00:51:58,040 --> 00:52:00,279
Speaker 1: to do is vaccine it and or cook it right up.

901
00:52:00,320 --> 00:52:02,319
Speaker 1: And there's so many ways to do it. This way

902
00:52:02,320 --> 00:52:04,560
Speaker 1: that Danielle just described sounds about the best thing ever.

903
00:52:06,400 --> 00:52:08,440
Speaker 1: It's probably one the only thing. I think you can

904
00:52:08,440 --> 00:52:10,600
Speaker 1: get so many other steaks off the deer in different

905
00:52:10,640 --> 00:52:13,279
Speaker 1: ways that you don't get like the same. Like the

906
00:52:13,320 --> 00:52:16,279
Speaker 1: reason why I FA heat is so good is is

907
00:52:16,320 --> 00:52:20,799
Speaker 1: it's a long grain, and after you cook it, you

908
00:52:20,840 --> 00:52:23,239
Speaker 1: cut it against the grain, so like when you have

909
00:52:23,280 --> 00:52:25,000
Speaker 1: a piece of meat, it's like all these tiny little

910
00:52:25,000 --> 00:52:27,719
Speaker 1: shreds that just like string apart, you know what I mean.

911
00:52:27,760 --> 00:52:31,480
Speaker 1: So that and this is the only cut that I've

912
00:52:31,520 --> 00:52:34,719
Speaker 1: found that can really replicate it. Yeah, this isn't this

913
00:52:34,960 --> 00:52:37,840
Speaker 1: like the most important well not the most important, but

914
00:52:37,840 --> 00:52:40,480
Speaker 1: one of the most important cuts. Where Um, when I

915
00:52:40,520 --> 00:52:42,040
Speaker 1: was a kid or even when I was at the butcher,

916
00:52:42,120 --> 00:52:44,040
Speaker 1: this would get ground up along with some of these

917
00:52:44,040 --> 00:52:46,759
Speaker 1: other cuts we've already talked about. Um Again, Like it's

918
00:52:46,920 --> 00:52:49,440
Speaker 1: very empowering to hear this from you, Danielle, and then

919
00:52:49,480 --> 00:52:51,439
Speaker 1: for people to know, like this is an important thing.

920
00:52:51,920 --> 00:52:54,600
Speaker 1: Get it, savor it, get so much you can do

921
00:52:54,680 --> 00:52:58,160
Speaker 1: with it. I've I've I've sliced it into steaks and frozen,

922
00:52:58,440 --> 00:53:03,120
Speaker 1: frozen just those you know round stakes before UM cooked

923
00:53:03,120 --> 00:53:06,560
Speaker 1: it whole and sliced it. I've this is like the

924
00:53:06,719 --> 00:53:09,880
Speaker 1: do at all roast. You literally could do anything, and

925
00:53:09,920 --> 00:53:13,279
Speaker 1: it's like the best it is it is. UM, it's

926
00:53:13,320 --> 00:53:15,360
Speaker 1: probably one of my favorites. I would say this is

927
00:53:15,400 --> 00:53:17,640
Speaker 1: like my favorite. We're gonna rank. We're gonna end up

928
00:53:17,680 --> 00:53:21,000
Speaker 1: maybe by rank in these babies at some point. But

929
00:53:21,080 --> 00:53:24,200
Speaker 1: moving on, I have round Now. I don't think there's

930
00:53:24,239 --> 00:53:29,120
Speaker 1: any unless you know of any controversy about what they

931
00:53:29,160 --> 00:53:33,000
Speaker 1: call this. I think everyone knows this one. So can

932
00:53:33,040 --> 00:53:37,440
Speaker 1: you give a brief description of the eye around a

933
00:53:37,520 --> 00:53:43,320
Speaker 1: cylindrical I'm like reading from that's good cylindrical muscle running

934
00:53:43,400 --> 00:53:48,920
Speaker 1: between the top and bottom. Round sometimes called the hidden tinderloin,

935
00:53:50,200 --> 00:53:52,759
Speaker 1: and we have like everything wants to be a tenderloin,

936
00:53:52,800 --> 00:53:56,200
Speaker 1: doesn't it, The mock tenderloin, the hidden tenderloin. Everything's trying

937
00:53:56,239 --> 00:53:59,120
Speaker 1: to be what the tenderloin is. I think that's just

938
00:53:59,200 --> 00:54:03,960
Speaker 1: because its shaped that way. UM, And it's just an

939
00:54:03,960 --> 00:54:06,719
Speaker 1: easy way to get people to understand that it's a

940
00:54:06,760 --> 00:54:09,880
Speaker 1: good cut. Yeah, you have an example on here that

941
00:54:09,920 --> 00:54:12,680
Speaker 1: I'm looking at, um that we should talk about. So

942
00:54:12,800 --> 00:54:14,279
Speaker 1: this is a it's a very on a deer. It's

943
00:54:14,280 --> 00:54:17,600
Speaker 1: a relatively small piece, you know, again simmler sized to

944
00:54:17,600 --> 00:54:20,919
Speaker 1: attended only it just kind of hides in there between um,

945
00:54:21,040 --> 00:54:23,359
Speaker 1: the other rounds that we've talked about, between those two

946
00:54:23,440 --> 00:54:27,520
Speaker 1: top and bottom rounds um or outside and inside. It

947
00:54:27,680 --> 00:54:30,960
Speaker 1: hangs out in there. And you have an example here

948
00:54:30,960 --> 00:54:33,000
Speaker 1: of stuffing it and baking it, which I want to

949
00:54:33,040 --> 00:54:36,520
Speaker 1: hear about. Oh yeah, I think that's probably one of

950
00:54:36,560 --> 00:54:43,239
Speaker 1: my most popular recipes. It's an old one, um the

951
00:54:43,440 --> 00:54:49,719
Speaker 1: pre meat eater times actually true wild and hold times. Um. Yeah.

952
00:54:49,800 --> 00:54:54,440
Speaker 1: You basically brown a bunch of mushrooms with like garlic, gunion,

953
00:54:54,680 --> 00:54:57,040
Speaker 1: and I like to throw a splash of whiskey or

954
00:54:57,080 --> 00:55:00,800
Speaker 1: cognac in there, bourbon something like that in some time,

955
00:55:01,400 --> 00:55:03,480
Speaker 1: and then you kind of reduce that down and like

956
00:55:03,520 --> 00:55:06,280
Speaker 1: your mushrooms got to be chopped up real small. So

957
00:55:06,560 --> 00:55:10,320
Speaker 1: after your mushrooms are cooked, you slice open the eye

958
00:55:10,320 --> 00:55:13,520
Speaker 1: around and stuff it and then trust it. And then

959
00:55:14,080 --> 00:55:17,239
Speaker 1: in the same skillet as mushrooms, you see it on

960
00:55:17,239 --> 00:55:19,640
Speaker 1: one side, flip it and then put it in the

961
00:55:19,680 --> 00:55:23,960
Speaker 1: oven to finish cooking. It's really good. Phil. What are

962
00:55:23,960 --> 00:55:26,840
Speaker 1: you feeling right now because you're gonna you're I'm assuming

963
00:55:26,840 --> 00:55:30,759
Speaker 1: you finish your Hunter safety by now. Don't don't go

964
00:55:31,440 --> 00:55:34,000
Speaker 1: ahead and assume that. Don't give me the answer, but like,

965
00:55:34,400 --> 00:55:36,080
Speaker 1: this is about to be the world that you're in.

966
00:55:36,440 --> 00:55:41,560
Speaker 1: This delicious? Are you excited? Are you back up to

967
00:55:41,640 --> 00:55:46,480
Speaker 1: the sizzler? Yeah? What do you like? That remains to

968
00:55:46,520 --> 00:55:52,359
Speaker 1: be seen, Daniel. I've got pretty high standards. So, um,

969
00:55:52,400 --> 00:55:55,400
Speaker 1: I mean it all sounds incredible. I just you know,

970
00:55:55,400 --> 00:55:58,000
Speaker 1: I've been in a very once the once the nights

971
00:55:58,600 --> 00:56:01,040
Speaker 1: start getting cool and it's like, oh, it's fall, It's

972
00:56:01,040 --> 00:56:05,480
Speaker 1: time for fall. I just my body does like, oh no,

973
00:56:05,600 --> 00:56:09,920
Speaker 1: it definitely is. So I'm I'm just uh, I'm ready

974
00:56:10,040 --> 00:56:14,279
Speaker 1: for a bunch of fall recipes and stocks and and

975
00:56:14,400 --> 00:56:18,840
Speaker 1: men meats and spices. Um, this all sounds mouth watering.

976
00:56:19,520 --> 00:56:24,600
Speaker 1: I got just the recipe for you. Please we're going. Um.

977
00:56:24,640 --> 00:56:26,640
Speaker 1: I just want to make sure this is this is

978
00:56:26,719 --> 00:56:29,480
Speaker 1: as a prospective new hunter, Phil, that this is this

979
00:56:29,560 --> 00:56:32,439
Speaker 1: is getting you, this is interesting to you. I mean, yeah,

980
00:56:32,480 --> 00:56:34,200
Speaker 1: this is this is it. This is what's gonna get

981
00:56:34,200 --> 00:56:37,160
Speaker 1: me right here. Okay, Well, if Eric Hall, if you're listening,

982
00:56:37,840 --> 00:56:40,760
Speaker 1: what's your number? Phil, daniel won't know what we're talking about,

983
00:56:40,760 --> 00:56:45,160
Speaker 1: But are you up to like a seven? Uh? Sure?

984
00:56:48,160 --> 00:56:50,560
Speaker 1: This Danielle is feels excitement number for his first one

985
00:56:50,560 --> 00:56:52,479
Speaker 1: out of ten? How excited he use to go hunting

986
00:56:52,520 --> 00:56:55,680
Speaker 1: for the first time this fall with me. Maybe we'll

987
00:56:55,680 --> 00:57:00,279
Speaker 1: come to Texas and then we'll drive over your place. Seven? Yeah? Hello,

988
00:57:00,719 --> 00:57:05,640
Speaker 1: get on him. He's been waiting lower than that. Get

989
00:57:05,640 --> 00:57:10,640
Speaker 1: on it, Danielle. Bill. Phil, do you ever like think

990
00:57:10,760 --> 00:57:14,880
Speaker 1: when someone says your name? I like when I hear Phil,

991
00:57:15,360 --> 00:57:20,720
Speaker 1: I think of Bill Murray and Groundhog Day Bill. Sorry,

992
00:57:21,000 --> 00:57:23,840
Speaker 1: do you know what I'm talking about? Yeah? Yeah, it's

993
00:57:23,480 --> 00:57:28,640
Speaker 1: who act. Yeah. Hey, we're moving back to the deer

994
00:57:28,720 --> 00:57:31,440
Speaker 1: leg that we were talking about. No, that was my

995
00:57:31,520 --> 00:57:34,280
Speaker 1: fault because I just I saw Phil's face. He looked

996
00:57:34,280 --> 00:57:36,600
Speaker 1: like he was into it. But I'm just concerned because

997
00:57:36,600 --> 00:57:40,720
Speaker 1: at this point we really need him to be get

998
00:57:41,480 --> 00:57:44,760
Speaker 1: yeah um, and he's fighting it. He definitely is fighting it,

999
00:57:44,920 --> 00:57:47,760
Speaker 1: and he he doesn't he doesn't want to be a

1000
00:57:47,800 --> 00:57:49,760
Speaker 1: ten because he doesn't want me to be right about this,

1001
00:57:50,400 --> 00:57:55,600
Speaker 1: I feel Um doesn't. But when he kills its first tier.

1002
00:57:55,640 --> 00:57:58,040
Speaker 1: He's gonna he's gonna be like, you were right, this

1003
00:57:58,120 --> 00:58:04,920
Speaker 1: is awesome. You're building it up. Okay, thanks man. We'll

1004
00:58:04,920 --> 00:58:07,720
Speaker 1: move quickly through these last three because I feel like

1005
00:58:07,840 --> 00:58:10,280
Speaker 1: a meat eat or we've because of Callahan and Ronella,

1006
00:58:10,320 --> 00:58:13,880
Speaker 1: we've kind of like you know, we've we've we've loved

1007
00:58:13,880 --> 00:58:16,720
Speaker 1: the we've loved the shank. The shank is kind of

1008
00:58:16,720 --> 00:58:20,440
Speaker 1: a known commodity because of those guys. Um, But the

1009
00:58:20,480 --> 00:58:23,520
Speaker 1: tops are lane or the rump is a different story.

1010
00:58:24,160 --> 00:58:28,120
Speaker 1: Danielle tell us about that thing. Um, that one is

1011
00:58:28,160 --> 00:58:31,600
Speaker 1: the one that people most commonly cut way too much

1012
00:58:31,640 --> 00:58:34,600
Speaker 1: off because they're trying to cut it from the the top.

1013
00:58:35,640 --> 00:58:38,000
Speaker 1: Oh well, yeah, I assume most people are cutting it

1014
00:58:38,080 --> 00:58:39,960
Speaker 1: from the top. Now you're probably coming there from the

1015
00:58:40,040 --> 00:58:42,560
Speaker 1: hip joint on the inside. And if you keep cutting up,

1016
00:58:42,600 --> 00:58:44,680
Speaker 1: you cut through like that piece of meat that kind

1017
00:58:44,680 --> 00:58:47,160
Speaker 1: of full rolls over onto the top of the hip.

1018
00:58:47,240 --> 00:58:51,720
Speaker 1: You know what I'm talking about. Ye, it's easily um.

1019
00:58:51,720 --> 00:58:56,080
Speaker 1: It's like it's like easy to um excellently not get

1020
00:58:56,080 --> 00:58:58,000
Speaker 1: it at all. Yeah, I'll say I'll say this, like

1021
00:58:58,520 --> 00:59:00,440
Speaker 1: next to we might as well just talk about these

1022
00:59:00,440 --> 00:59:02,960
Speaker 1: next two come as a combo the try tip and

1023
00:59:03,000 --> 00:59:06,800
Speaker 1: the top sterlin. Yeah, the top sterlin. I've always thought

1024
00:59:06,840 --> 00:59:09,120
Speaker 1: of it as a temper cut, and actually just recently

1025
00:59:09,400 --> 00:59:12,360
Speaker 1: I um cooked it as a steak and I thought

1026
00:59:12,400 --> 00:59:16,160
Speaker 1: it was really good. Yeah, as good as a backstrap

1027
00:59:16,240 --> 00:59:19,760
Speaker 1: or tenderloin, but it was. It was great. And then

1028
00:59:19,800 --> 00:59:25,000
Speaker 1: like the try tip is literally like this weird little

1029
00:59:25,080 --> 00:59:29,360
Speaker 1: like it's almost a tender loin shape, but it's clearly

1030
00:59:29,400 --> 00:59:32,840
Speaker 1: in a triangle, comes to a point, and it's really

1031
00:59:32,880 --> 00:59:37,000
Speaker 1: small and it's really easy to miss. You can grind

1032
00:59:37,080 --> 00:59:38,920
Speaker 1: it and take it to do whatever you want to

1033
00:59:38,960 --> 00:59:41,120
Speaker 1: do with it. But if you take the time to

1034
00:59:41,120 --> 00:59:44,120
Speaker 1: cut away all the silver skin on the outside it is,

1035
00:59:44,920 --> 00:59:47,160
Speaker 1: you can treat it like a steak. Yes. So if

1036
00:59:47,160 --> 00:59:49,480
Speaker 1: you're thinking about kind of where where is this, it's

1037
00:59:49,520 --> 00:59:53,080
Speaker 1: above if you're looking at the outside of a deer's ham,

1038
00:59:53,120 --> 00:59:56,200
Speaker 1: it's above the sterlin tip up towards the up towards

1039
00:59:56,240 --> 00:59:58,880
Speaker 1: the hip, and that and that top sterloin and the

1040
00:59:58,880 --> 01:00:00,720
Speaker 1: tri tip or kind of sit next to each other.

1041
01:00:00,800 --> 01:00:03,720
Speaker 1: Usually it's like attached to the sterling tip and that

1042
01:00:03,840 --> 01:00:05,760
Speaker 1: that I think that's why people usually just trim it

1043
01:00:06,120 --> 01:00:08,040
Speaker 1: as you're cutting that sterling tip around. You're just kind

1044
01:00:08,040 --> 01:00:10,280
Speaker 1: of trimming it and you forget and it becomes this

1045
01:00:10,360 --> 01:00:13,640
Speaker 1: like extra meat lay on the table. Um, And it's

1046
01:00:13,640 --> 01:00:16,280
Speaker 1: it's easy. They're not as they're they're not as as

1047
01:00:16,400 --> 01:00:18,480
Speaker 1: much definition in those muscle groups as there is with

1048
01:00:18,560 --> 01:00:21,800
Speaker 1: some of the larger ones. Um. So again it's it's

1049
01:00:21,840 --> 01:00:24,280
Speaker 1: these are super great to have, but they're also easy

1050
01:00:24,320 --> 01:00:26,880
Speaker 1: to just kind of put in the trim pile. Yeah,

1051
01:00:26,920 --> 01:00:30,000
Speaker 1: as you're doing this, I always like to do like

1052
01:00:30,240 --> 01:00:32,520
Speaker 1: one hind quarter and then moved to the other hind

1053
01:00:32,560 --> 01:00:35,640
Speaker 1: quarter immediately, so like you have that like memory of

1054
01:00:35,720 --> 01:00:37,680
Speaker 1: I just did this on this side, now do it

1055
01:00:37,720 --> 01:00:41,480
Speaker 1: on the other. And then those small pieces um, freeze

1056
01:00:41,480 --> 01:00:45,920
Speaker 1: them together, like freeze the two eye rounds together, so

1057
01:00:45,960 --> 01:00:48,200
Speaker 1: as you can actually have an appropriate meal instead of

1058
01:00:48,240 --> 01:00:52,480
Speaker 1: like having all these random bags of stuff. That's a whole. Yeah,

1059
01:00:52,480 --> 01:00:54,360
Speaker 1: it's a whole another podcast. How do you how do

1060
01:00:54,360 --> 01:00:56,640
Speaker 1: you freeze these and know what they're gonna be used

1061
01:00:56,680 --> 01:01:04,120
Speaker 1: for later on? So the last piece in that ham

1062
01:01:04,280 --> 01:01:08,120
Speaker 1: or hind quarter is the shank. Um. I'll just quickly

1063
01:01:08,160 --> 01:01:10,400
Speaker 1: read what we have here. Lower portion of the hind

1064
01:01:10,480 --> 01:01:12,840
Speaker 1: quarter between the ham and the fore leg. This is

1065
01:01:12,920 --> 01:01:16,400
Speaker 1: it's tough. It is full of tendons, and it's just

1066
01:01:16,680 --> 01:01:21,720
Speaker 1: it's a muscle that's used a ton, so it's tough. Um.

1067
01:01:21,760 --> 01:01:26,600
Speaker 1: But slow cooking, braise it, pot roast that sucker, asso, buco,

1068
01:01:26,760 --> 01:01:30,200
Speaker 1: that thing, all of that works well for a shank.

1069
01:01:30,280 --> 01:01:32,040
Speaker 1: And again, as I said, meat eater is kind of

1070
01:01:32,080 --> 01:01:34,000
Speaker 1: popular as the shank, and you feel I feel like

1071
01:01:34,000 --> 01:01:36,640
Speaker 1: I'm right about that. Oh my god. I feel like

1072
01:01:36,760 --> 01:01:40,360
Speaker 1: also Buco just became like the most popular recipe ever

1073
01:01:40,480 --> 01:01:42,880
Speaker 1: for a hunter. I feel like if I share a

1074
01:01:42,880 --> 01:01:46,280
Speaker 1: recipe for a shank that's not also Buco, I'm like criticized,

1075
01:01:46,320 --> 01:01:49,720
Speaker 1: like how dare you? Yeah? I think that's it's it's

1076
01:01:49,720 --> 01:01:52,160
Speaker 1: a it's it has become kind of a signal flag

1077
01:01:52,320 --> 01:01:54,160
Speaker 1: that you know what you're doing in terms of eating

1078
01:01:54,160 --> 01:01:57,440
Speaker 1: the whole animal. And that's good man. I'm not criticizing that,

1079
01:01:57,480 --> 01:02:00,280
Speaker 1: but that's just it has. It's what it's become. Um,

1080
01:02:00,320 --> 01:02:02,840
Speaker 1: and I'm glad it's become that because it's trendy. I

1081
01:02:02,840 --> 01:02:05,600
Speaker 1: think it's great, a little trendy. So that's a that's

1082
01:02:05,600 --> 01:02:09,000
Speaker 1: a full full hind quarter and and and again there's

1083
01:02:09,040 --> 01:02:11,040
Speaker 1: a whole we could go. We'd do two more hours

1084
01:02:11,040 --> 01:02:14,320
Speaker 1: on this. But if if the hind quarter I think

1085
01:02:14,320 --> 01:02:17,280
Speaker 1: has the most important cuts in it in terms of

1086
01:02:17,280 --> 01:02:19,920
Speaker 1: of the fourth quarter of the two different types of quarters,

1087
01:02:19,920 --> 01:02:24,160
Speaker 1: the front shoulders being the other part. Um. So it's

1088
01:02:24,160 --> 01:02:26,680
Speaker 1: good to know that stuff, um, and you get down

1089
01:02:26,680 --> 01:02:28,640
Speaker 1: into the front shoulder. There's a bunch of other things

1090
01:02:29,800 --> 01:02:31,560
Speaker 1: that are there. We could cover it some other time.

1091
01:02:31,640 --> 01:02:34,880
Speaker 1: But we have this super secret special project. Do you

1092
01:02:34,880 --> 01:02:36,880
Speaker 1: know what it's coming out, Danielle, This this thing that

1093
01:02:36,880 --> 01:02:41,600
Speaker 1: we're referencing. We're not gonna tell you what it is. November, November, yeah,

1094
01:02:41,720 --> 01:02:44,240
Speaker 1: soon soon, this fall, you'll see it. I think it's

1095
01:02:44,240 --> 01:02:46,560
Speaker 1: going to change everybody's games in a real good way.

1096
01:02:46,880 --> 01:02:50,640
Speaker 1: I'm excited for it. Um. So a lot of exciting

1097
01:02:50,640 --> 01:02:53,320
Speaker 1: things coming out and fall, and the month of November

1098
01:02:53,440 --> 01:02:57,040
Speaker 1: is a big month. Yeah yeah, I mean you know,

1099
01:02:57,080 --> 01:02:59,280
Speaker 1: back forty I'm working hard on that hopefull. That's good.

1100
01:03:00,400 --> 01:03:03,440
Speaker 1: But this this is something, this this super secret project.

1101
01:03:03,480 --> 01:03:06,880
Speaker 1: I think it's something that's been needed. That's no nobody

1102
01:03:06,880 --> 01:03:10,040
Speaker 1: will ever guess what it actually is based on this conversation.

1103
01:03:13,040 --> 01:03:17,320
Speaker 1: UM is important man. Hopefully it's in your garages, all

1104
01:03:17,360 --> 01:03:20,800
Speaker 1: in your garages that UM everybody's garage because it needs

1105
01:03:20,840 --> 01:03:23,400
Speaker 1: to be or wherever you're butchering your game at put

1106
01:03:23,440 --> 01:03:24,640
Speaker 1: it in your truck. Put on the back win of

1107
01:03:24,680 --> 01:03:28,080
Speaker 1: your truck. Something I've given away too much? Um, Daniel,

1108
01:03:28,120 --> 01:03:29,840
Speaker 1: you want to quickly just give people like, what are

1109
01:03:29,840 --> 01:03:32,040
Speaker 1: the cuts? What are your top five cuts that you

1110
01:03:32,080 --> 01:03:35,520
Speaker 1: love to cook up at this moment? Are there? Or

1111
01:03:35,560 --> 01:03:37,880
Speaker 1: it could be top three, but three that you really

1112
01:03:37,920 --> 01:03:41,560
Speaker 1: are are keyed in on. I would say the shank,

1113
01:03:42,840 --> 01:03:47,600
Speaker 1: inside round, I mean, yeah, inside round. You want to

1114
01:03:47,640 --> 01:03:51,240
Speaker 1: go Organs with the last one? Oh? Yeah? The heart?

1115
01:03:51,560 --> 01:03:56,320
Speaker 1: How could we forget that heart? Heart is is my

1116
01:03:56,600 --> 01:03:59,360
Speaker 1: is becoming my favorite. I used to like eat it

1117
01:03:59,400 --> 01:04:01,240
Speaker 1: in camp if I killed an elk or deer, I

1118
01:04:01,280 --> 01:04:03,360
Speaker 1: just pull out and eat it right and can't. But

1119
01:04:03,440 --> 01:04:05,840
Speaker 1: now I feel like that's cheap, that's too cheap, So

1120
01:04:05,880 --> 01:04:08,360
Speaker 1: I don't do that anymore. Uh. You try to keep

1121
01:04:08,400 --> 01:04:10,720
Speaker 1: it whole unless it has been destroyed by a bullet

1122
01:04:10,800 --> 01:04:12,960
Speaker 1: or and arrow, and then I'll bring it home and

1123
01:04:13,480 --> 01:04:15,400
Speaker 1: really do it right and really cut it up and

1124
01:04:15,600 --> 01:04:17,640
Speaker 1: make sure it's it got it has what it needs

1125
01:04:17,640 --> 01:04:20,440
Speaker 1: in terms of care. Um. Because I used to be like, well,

1126
01:04:20,480 --> 01:04:21,880
Speaker 1: it's really cool to eat the hard in camp, and

1127
01:04:21,880 --> 01:04:24,240
Speaker 1: now I'm like, it's too precious to be cooking it

1128
01:04:24,320 --> 01:04:27,640
Speaker 1: up over a fire or something like that. So eat

1129
01:04:27,640 --> 01:04:29,320
Speaker 1: your hearts. If you're not eating your hearts, it's crazy

1130
01:04:29,360 --> 01:04:31,400
Speaker 1: because it's as good, if not better, than a freaking

1131
01:04:31,440 --> 01:04:36,080
Speaker 1: backstrap in my opinion. UM yeah, for surely good one.

1132
01:04:37,360 --> 01:04:41,400
Speaker 1: I like the tongue too, I'm not I know, Rob

1133
01:04:41,440 --> 01:04:44,640
Speaker 1: me and Ryan Callahan we're talking about elk tongue recently. Um,

1134
01:04:44,960 --> 01:04:48,600
Speaker 1: I've certainly cooked tongue, but it's not something that I

1135
01:04:48,680 --> 01:04:50,600
Speaker 1: think about too much. You want to give people a

1136
01:04:50,640 --> 01:04:52,680
Speaker 1: spiel on the on the eating the tongue of a

1137
01:04:52,680 --> 01:04:58,200
Speaker 1: deer or elk something like that. Um. I like to

1138
01:04:58,240 --> 01:05:04,720
Speaker 1: refer to the texture as being bouncy and it's really

1139
01:05:04,840 --> 01:05:13,000
Speaker 1: high and fat, which is awesome. Um, it's just it's

1140
01:05:13,080 --> 01:05:15,480
Speaker 1: just a pain. If you're a deer hunter, you're like,

1141
01:05:15,560 --> 01:05:17,920
Speaker 1: but look at this tongue. It's so small, Like I

1142
01:05:18,000 --> 01:05:20,520
Speaker 1: have to boil it, peele a skin all that works,

1143
01:05:20,560 --> 01:05:22,960
Speaker 1: that a little bit of meat. So I understand that

1144
01:05:23,000 --> 01:05:26,640
Speaker 1: it's easily dismissed. Um. I don't blame anybody for like

1145
01:05:26,800 --> 01:05:29,240
Speaker 1: not wanting to put that much trouble on it. But

1146
01:05:29,440 --> 01:05:34,040
Speaker 1: if you really like food and you're like I think,

1147
01:05:34,360 --> 01:05:36,440
Speaker 1: I mean, it's just it's something you've got to try

1148
01:05:36,520 --> 01:05:41,440
Speaker 1: and experience. Like why would you not want to try it?

1149
01:05:41,440 --> 01:05:45,400
Speaker 1: It's just baffling. Yeah. Yeah, you may not want to

1150
01:05:45,400 --> 01:05:47,640
Speaker 1: do it every single year, but you got to try

1151
01:05:47,640 --> 01:05:50,680
Speaker 1: it at least once. Yeah. And and like I said,

1152
01:05:50,680 --> 01:05:53,240
Speaker 1: I always take my tongues and freeze them, and I

1153
01:05:53,280 --> 01:05:55,280
Speaker 1: would admit, I would just straight to admit that they're

1154
01:05:55,280 --> 01:05:57,920
Speaker 1: probably the last thing that pull out the freezer, you know,

1155
01:05:57,960 --> 01:06:00,240
Speaker 1: when I'm I think about what I want to cook.

1156
01:06:00,280 --> 01:06:02,240
Speaker 1: One part of it because I have a family and

1157
01:06:02,600 --> 01:06:06,280
Speaker 1: they're not the biggest fans. But um, I just I

1158
01:06:06,440 --> 01:06:09,120
Speaker 1: just you know that in the liver um are the

1159
01:06:09,160 --> 01:06:11,000
Speaker 1: two things that just don't go well in my house.

1160
01:06:11,000 --> 01:06:13,680
Speaker 1: And I'm not gonna agree on the liver. Yeah, I

1161
01:06:13,720 --> 01:06:16,320
Speaker 1: feel really guilty, Like I feel like I oh, like

1162
01:06:16,360 --> 01:06:19,840
Speaker 1: I'm supposed to be like so amazing, but I actually

1163
01:06:19,880 --> 01:06:21,720
Speaker 1: don't like it that much. I don't. Yeah, I mean

1164
01:06:21,720 --> 01:06:23,120
Speaker 1: I don't like the tongue and I don't like the liver.

1165
01:06:23,320 --> 01:06:25,960
Speaker 1: I'll eat it, I keep them, Um, I'll be The

1166
01:06:26,040 --> 01:06:28,240
Speaker 1: liver is something that i've I've eaten all kinds of

1167
01:06:28,240 --> 01:06:31,920
Speaker 1: different livers, moose, liver, elk, liver, deer. I've eat them all.

1168
01:06:32,600 --> 01:06:36,640
Speaker 1: Um It's just grainy and sometimes not pleasant, and so

1169
01:06:37,160 --> 01:06:39,360
Speaker 1: it is what it is. UM. I don't want to

1170
01:06:39,440 --> 01:06:41,959
Speaker 1: hide from that and act like that. UM I don't

1171
01:06:41,960 --> 01:06:44,160
Speaker 1: have a preference. I do have a preference. I think

1172
01:06:44,160 --> 01:06:46,240
Speaker 1: everybody out there should have. Your preference is what you

1173
01:06:46,320 --> 01:06:47,800
Speaker 1: like you don't like. That doesn't mean you leave the

1174
01:06:47,800 --> 01:06:50,800
Speaker 1: stuff you don't like in the woods. Um, it just

1175
01:06:50,920 --> 01:06:54,680
Speaker 1: means that you need to understand what those things are

1176
01:06:54,720 --> 01:06:58,240
Speaker 1: and cook appropriately. You know, what's a good way of

1177
01:06:58,280 --> 01:07:02,480
Speaker 1: doing liver? I do like eating liver from birds. But

1178
01:07:02,640 --> 01:07:05,560
Speaker 1: if you're like not really sure about it, if you're

1179
01:07:05,560 --> 01:07:10,040
Speaker 1: not like in delivering onions, UM, chop it up like

1180
01:07:10,120 --> 01:07:13,400
Speaker 1: you can add it into like sausages and like literally

1181
01:07:13,840 --> 01:07:20,120
Speaker 1: it's it's a good way to increase how like expand

1182
01:07:20,160 --> 01:07:22,480
Speaker 1: how much meat you have. Um adding it to a

1183
01:07:22,560 --> 01:07:28,080
Speaker 1: sausage because um, yeah, you're not gonna like taste it

1184
01:07:28,160 --> 01:07:31,720
Speaker 1: or it's not going to change anything. UM. Well, I

1185
01:07:31,800 --> 01:07:35,040
Speaker 1: challenge you to make a tongue in liver sausage like

1186
01:07:35,080 --> 01:07:37,640
Speaker 1: a spicy tongue in liver sauceage, you blend it with

1187
01:07:37,720 --> 01:07:40,160
Speaker 1: the rest of your stumat, you'll never even know it's there,

1188
01:07:40,240 --> 01:07:43,360
Speaker 1: and then you're you're just getting that much more meat. Yeah,

1189
01:07:43,480 --> 01:07:46,200
Speaker 1: that's a that's a great point. Um. You don't know,

1190
01:07:46,280 --> 01:07:49,880
Speaker 1: as we've become like I definitely eat the whole animal guy,

1191
01:07:50,040 --> 01:07:53,200
Speaker 1: and I know that we all strive for that, and

1192
01:07:53,240 --> 01:07:55,480
Speaker 1: it's you know, it's it's an important conversation to kind

1193
01:07:55,480 --> 01:07:56,960
Speaker 1: of talk about the things you don't like and what

1194
01:07:57,000 --> 01:07:59,320
Speaker 1: to do with them, um, because that's going to happen

1195
01:07:59,320 --> 01:08:03,280
Speaker 1: to almost every buddy. Uh So, Danielle. But before we

1196
01:08:03,360 --> 01:08:05,760
Speaker 1: let you go, we we talked about this a little bit.

1197
01:08:05,800 --> 01:08:08,800
Speaker 1: I want to kind of have a real conversation around UM,

1198
01:08:09,000 --> 01:08:11,240
Speaker 1: a topic that I feel like, I don't want to

1199
01:08:11,280 --> 01:08:13,640
Speaker 1: pander to you because you're a woman on my podcast,

1200
01:08:13,720 --> 01:08:16,439
Speaker 1: we gotta talk about women in hunting, But I do

1201
01:08:16,520 --> 01:08:18,400
Speaker 1: want to talk about it a little bit because I

1202
01:08:18,400 --> 01:08:21,080
Speaker 1: think you have a real good perspective on it. And

1203
01:08:21,120 --> 01:08:23,120
Speaker 1: the reason I do I want to talk about it

1204
01:08:23,120 --> 01:08:25,720
Speaker 1: because there was an article in Outside magazine that I

1205
01:08:25,800 --> 01:08:28,640
Speaker 1: was featured in and you were interviewed for UM that

1206
01:08:28,760 --> 01:08:34,720
Speaker 1: focused a lot on Instagram is kind of this core um,

1207
01:08:35,000 --> 01:08:37,600
Speaker 1: I don't know the core demo for women hunters or

1208
01:08:37,680 --> 01:08:41,200
Speaker 1: like the core example of how you suss out you

1209
01:08:41,200 --> 01:08:44,639
Speaker 1: know who's legit and who is in or or something

1210
01:08:44,640 --> 01:08:46,920
Speaker 1: in that nature, and that you know the article was

1211
01:08:46,960 --> 01:08:48,920
Speaker 1: what it was. You guys can go read this article

1212
01:08:48,920 --> 01:08:51,639
Speaker 1: on Outside magazine and make you have your own opinions.

1213
01:08:51,720 --> 01:08:53,400
Speaker 1: I don't, we don't need to talk about that. But

1214
01:08:54,240 --> 01:08:59,120
Speaker 1: um you know you have a strong and popular Instagram account,

1215
01:08:59,160 --> 01:09:02,200
Speaker 1: you're a woman who's new, relatively new to hunting in

1216
01:09:02,240 --> 01:09:05,639
Speaker 1: comparison to some of us. Um so I think it's

1217
01:09:05,680 --> 01:09:08,599
Speaker 1: important to talk about. And you had a comment before

1218
01:09:08,640 --> 01:09:10,120
Speaker 1: we hit record that I'd love for you to repeat

1219
01:09:10,120 --> 01:09:11,720
Speaker 1: if you don't mind, in terms of like how you

1220
01:09:11,760 --> 01:09:15,599
Speaker 1: feel there's there's a duality in how you feel about

1221
01:09:15,640 --> 01:09:19,519
Speaker 1: representing women and also just want to go on, yeah, yeah,

1222
01:09:19,600 --> 01:09:25,280
Speaker 1: I feel as if because I work for the incredible

1223
01:09:25,280 --> 01:09:29,280
Speaker 1: company of Meat Eater, and I am the only female

1224
01:09:29,360 --> 01:09:32,680
Speaker 1: on the editorial team, and I feel as if I

1225
01:09:32,720 --> 01:09:35,559
Speaker 1: have a voice, and I feel as if I owe

1226
01:09:35,600 --> 01:09:40,840
Speaker 1: it to other women to represent the female a few

1227
01:09:40,880 --> 01:09:43,960
Speaker 1: other females in the industry and make make them feel

1228
01:09:44,320 --> 01:09:47,760
Speaker 1: inclusive or I don't that's the thing I don't know.

1229
01:09:48,400 --> 01:09:51,760
Speaker 1: I don't know what my job is. And then that's

1230
01:09:51,800 --> 01:09:54,839
Speaker 1: the thing is I don't my opinions about the female.

1231
01:09:55,000 --> 01:09:58,720
Speaker 1: I have some opinions about women in hunting and some

1232
01:09:58,800 --> 01:10:01,400
Speaker 1: of the problems we have other than blah blah blah,

1233
01:10:01,439 --> 01:10:04,840
Speaker 1: but they're just not something that I really like to

1234
01:10:04,960 --> 01:10:09,960
Speaker 1: dwell or talk about because I just don't. I don't

1235
01:10:10,000 --> 01:10:12,160
Speaker 1: want to create a problem when there's not a problem there.

1236
01:10:13,160 --> 01:10:16,200
Speaker 1: We all want. We all can state the obvious that

1237
01:10:16,280 --> 01:10:18,960
Speaker 1: we want a diverse landscape of people that are bringing

1238
01:10:18,960 --> 01:10:25,240
Speaker 1: in different perspectives, different religions, ideologies, genders to the table here, races, creates,

1239
01:10:25,320 --> 01:10:29,080
Speaker 1: all that stuff. I think that's what we all desire. Um.

1240
01:10:29,200 --> 01:10:31,400
Speaker 1: I certainly want you, Danielle, to look into the hunting

1241
01:10:31,439 --> 01:10:34,920
Speaker 1: community and see yourself represented, um in terms of the

1242
01:10:34,920 --> 01:10:37,840
Speaker 1: others around you in the way that you want to

1243
01:10:37,880 --> 01:10:41,519
Speaker 1: see that. So if that's diversity, then I'm all for that.

1244
01:10:41,720 --> 01:10:44,559
Speaker 1: I don't want to, as you said, I personally don't

1245
01:10:44,600 --> 01:10:47,000
Speaker 1: want to make a bigger deal about this because it

1246
01:10:47,040 --> 01:10:52,000
Speaker 1: seems like we're just pandering a little bit. I think, um,

1247
01:10:52,040 --> 01:10:55,080
Speaker 1: what you do is way way more important than what

1248
01:10:55,160 --> 01:10:56,720
Speaker 1: you say in this. In this case, and I was

1249
01:10:56,760 --> 01:10:59,760
Speaker 1: specifically talking about you and this you know, what you do,

1250
01:11:00,120 --> 01:11:02,559
Speaker 1: what you just said over the last hour is as

1251
01:11:02,600 --> 01:11:05,479
Speaker 1: important as anything you might say specifically on the topic

1252
01:11:05,520 --> 01:11:10,080
Speaker 1: of women hunting. Yeah, I mean it's well, that's why

1253
01:11:10,120 --> 01:11:13,080
Speaker 1: I hunt, That's why I'm here, and that's why I

1254
01:11:13,120 --> 01:11:15,599
Speaker 1: work for Meat Eater is because I get to help

1255
01:11:15,640 --> 01:11:18,320
Speaker 1: other people enjoy their food. And I think food is

1256
01:11:18,320 --> 01:11:23,280
Speaker 1: a connection for new hunters and I I just want

1257
01:11:23,280 --> 01:11:25,679
Speaker 1: people to enjoy their meat at home, like that's my job.

1258
01:11:26,120 --> 01:11:31,439
Speaker 1: And I don't want my Instagram platform to become a

1259
01:11:33,000 --> 01:11:34,720
Speaker 1: like I don't. I just don't want it to be

1260
01:11:34,800 --> 01:11:38,719
Speaker 1: about that. I've learned that like some of the things,

1261
01:11:38,880 --> 01:11:41,160
Speaker 1: the issues that I have had that I run into

1262
01:11:41,320 --> 01:11:44,479
Speaker 1: that I have have been offended by, I realized that

1263
01:11:44,520 --> 01:11:48,040
Speaker 1: they're not really about me, and I'm taking things personally

1264
01:11:48,360 --> 01:11:50,800
Speaker 1: and that's not what the issue is. And once I

1265
01:11:50,880 --> 01:11:55,920
Speaker 1: kind of let that go, I don't have any issues like,

1266
01:11:56,000 --> 01:11:58,240
Speaker 1: I don't have any like. I don't feel like I

1267
01:11:58,280 --> 01:12:01,240
Speaker 1: need to get on a soapbox and talk about females

1268
01:12:01,320 --> 01:12:04,760
Speaker 1: and hunting and representation and what we look like, what

1269
01:12:04,800 --> 01:12:07,759
Speaker 1: we wear, what we act likeing. I just don't care

1270
01:12:08,000 --> 01:12:14,360
Speaker 1: about it. I care a lot about food. I think

1271
01:12:14,400 --> 01:12:17,519
Speaker 1: that's important, you know, And and Phil and I have

1272
01:12:17,600 --> 01:12:20,080
Speaker 1: talked about this on this show a little bit. I

1273
01:12:20,160 --> 01:12:22,680
Speaker 1: certainly talked about this in that article on Outside and

1274
01:12:22,720 --> 01:12:26,320
Speaker 1: Outside magazine where you know, I went through sixty seventy

1275
01:12:26,360 --> 01:12:29,080
Speaker 1: episodes of the show without having a female guest of

1276
01:12:29,120 --> 01:12:33,559
Speaker 1: any kind. UM. And when I realized that, nobody told

1277
01:12:33,600 --> 01:12:35,400
Speaker 1: me that, nobody wrote me an email to get angry.

1278
01:12:35,479 --> 01:12:37,840
Speaker 1: It wasn't something I got called out for, but it

1279
01:12:37,920 --> 01:12:39,800
Speaker 1: was something that I realized and I was like, well, Okay,

1280
01:12:39,800 --> 01:12:43,160
Speaker 1: why is that happening? What's going on here? UM. I'm

1281
01:12:43,160 --> 01:12:45,600
Speaker 1: sure there's a myriad of things that that caused that

1282
01:12:45,720 --> 01:12:51,160
Speaker 1: in terms of like my hunting circle is mostly male dominated. UM,

1283
01:12:51,200 --> 01:12:53,640
Speaker 1: but it's something that I just need to recognize and

1284
01:12:53,720 --> 01:12:58,040
Speaker 1: move on and understand and not dwell on. UM. And

1285
01:12:58,160 --> 01:13:00,720
Speaker 1: certainly we had a conversation with just Anson about that

1286
01:13:00,800 --> 01:13:04,280
Speaker 1: and then then moving on. UM. It's something I recognized

1287
01:13:04,280 --> 01:13:07,920
Speaker 1: within our community. So I'm with you. I'm I I

1288
01:13:08,040 --> 01:13:10,320
Speaker 1: really want to everyone out there to know, if you

1289
01:13:10,360 --> 01:13:12,920
Speaker 1: are a woman or a man and you feel like

1290
01:13:12,960 --> 01:13:15,360
Speaker 1: you want to speak up on this issue, please do. UM.

1291
01:13:15,640 --> 01:13:18,360
Speaker 1: We're not telling you not to do that. Please speak

1292
01:13:18,360 --> 01:13:21,120
Speaker 1: out and say speak your mind. But I just thought

1293
01:13:21,120 --> 01:13:25,160
Speaker 1: it was interesting your perspective, and like my perspective is

1294
01:13:25,160 --> 01:13:27,599
Speaker 1: at a hamp perspective. But I think that's it. I

1295
01:13:27,600 --> 01:13:30,400
Speaker 1: think that's an important thing. I just don't. I just

1296
01:13:30,520 --> 01:13:33,160
Speaker 1: don't think the other things really matter. This is when

1297
01:13:33,160 --> 01:13:35,040
Speaker 1: it would have boils down to what I look like,

1298
01:13:35,120 --> 01:13:39,000
Speaker 1: what I act like, what it just I mean, there

1299
01:13:39,040 --> 01:13:42,720
Speaker 1: there are some inclusivity issues, like I like when I

1300
01:13:42,800 --> 01:13:47,240
Speaker 1: moved to Texas, UH from North Dakota hunting for in

1301
01:13:47,240 --> 01:13:50,439
Speaker 1: a public land setting versus Texas, which is private land.

1302
01:13:51,040 --> 01:13:53,719
Speaker 1: You have to be invited to go on a private

1303
01:13:53,760 --> 01:13:56,880
Speaker 1: land hunt, and my husband was getting invited left and right,

1304
01:13:57,320 --> 01:13:59,519
Speaker 1: and I never got to go, and so I took.

1305
01:13:59,600 --> 01:14:04,280
Speaker 1: I got really offended by that, and then I realized,

1306
01:14:04,640 --> 01:14:08,720
Speaker 1: this isn't about me. It has nothing to do with me.

1307
01:14:09,200 --> 01:14:13,680
Speaker 1: It's just about changing the dynamic. And I completely understand it,

1308
01:14:13,920 --> 01:14:17,479
Speaker 1: and I don't necessarily like it, but it is what

1309
01:14:17,560 --> 01:14:19,760
Speaker 1: it is. And I'm kind of a go get her

1310
01:14:19,800 --> 01:14:22,160
Speaker 1: person that if I want to go hunting, then I

1311
01:14:22,240 --> 01:14:23,920
Speaker 1: need to make that happen. And I'm not going to

1312
01:14:24,000 --> 01:14:27,800
Speaker 1: sit around and wait for that to be handed to me.

1313
01:14:27,920 --> 01:14:30,439
Speaker 1: And so that's kind of where I left it. And

1314
01:14:30,520 --> 01:14:34,760
Speaker 1: that's why I don't really Um, I just don't dwell

1315
01:14:34,800 --> 01:14:37,639
Speaker 1: on the subject because I just think they're bigger topics,

1316
01:14:37,920 --> 01:14:41,760
Speaker 1: more important topics. I'm with you, UM, you know, like

1317
01:14:41,800 --> 01:14:43,880
Speaker 1: I said, there's an interesting duality to this. We want

1318
01:14:43,880 --> 01:14:45,680
Speaker 1: to recognize it, but we also have other things that

1319
01:14:45,720 --> 01:14:48,960
Speaker 1: we're passionate about, UM, and we don't want to We

1320
01:14:49,040 --> 01:14:51,040
Speaker 1: don't want to make people think they're not welcome by

1321
01:14:51,080 --> 01:14:54,360
Speaker 1: continuing to talk about how sometimes they're not welcome in

1322
01:14:54,680 --> 01:14:57,240
Speaker 1: our space. Phil, do you have any thoughts on this? Man?

1323
01:14:57,360 --> 01:14:59,760
Speaker 1: As we will move through this topic of bunch, but

1324
01:15:00,880 --> 01:15:03,880
Speaker 1: well as a non hunter and a man, I feel

1325
01:15:03,920 --> 01:15:06,280
Speaker 1: like I'm the last person we should talk about this.

1326
01:15:08,120 --> 01:15:11,559
Speaker 1: But I mean, I think it's just, uh, you can't

1327
01:15:12,000 --> 01:15:15,559
Speaker 1: say that you like want we want more women in hunting,

1328
01:15:15,600 --> 01:15:17,639
Speaker 1: we want more people of color and hunting, and then

1329
01:15:17,680 --> 01:15:22,040
Speaker 1: when they put themselves out there on social media or

1330
01:15:22,080 --> 01:15:25,200
Speaker 1: in any are in any way, and then you criticize

1331
01:15:25,240 --> 01:15:28,160
Speaker 1: them for not doing it correctly or or something like that,

1332
01:15:28,200 --> 01:15:31,840
Speaker 1: Like I'm so that's like a no go, Like you can't. Yeah,

1333
01:15:31,880 --> 01:15:34,320
Speaker 1: I I have got like really I hate I hate

1334
01:15:34,320 --> 01:15:36,400
Speaker 1: it when I see that. I think that's just um,

1335
01:15:36,439 --> 01:15:39,160
Speaker 1: I think that's tough. So I guess I don't I

1336
01:15:39,200 --> 01:15:44,040
Speaker 1: don't know. I don't have a solution. But um, yeah,

1337
01:15:44,240 --> 01:15:46,280
Speaker 1: it was very not that was a very non statement

1338
01:15:46,360 --> 01:15:48,880
Speaker 1: from I guess. It's a problem that really doesn't have

1339
01:15:48,920 --> 01:15:52,519
Speaker 1: a direct solution. I think when we're talking about these things,

1340
01:15:52,600 --> 01:15:55,200
Speaker 1: that's that's the issue. I think in our culturally, outside

1341
01:15:55,200 --> 01:15:57,879
Speaker 1: of the hunting community, when we talk about ending racism

1342
01:15:58,000 --> 01:16:00,280
Speaker 1: or ending sexism, it's a problem that does and have

1343
01:16:00,320 --> 01:16:02,760
Speaker 1: a direct solution. We can we can feel around in

1344
01:16:02,800 --> 01:16:06,680
Speaker 1: the dark and um certainly make progress. So so not

1345
01:16:06,720 --> 01:16:09,680
Speaker 1: saying that we shouldn't actively try to find these solutions,

1346
01:16:09,680 --> 01:16:11,479
Speaker 1: but we know there's not one thing we can do

1347
01:16:11,560 --> 01:16:15,400
Speaker 1: to fix this, especially within the hunting space. Yeah, but

1348
01:16:15,640 --> 01:16:20,280
Speaker 1: just like not letting it. I think people take things

1349
01:16:20,320 --> 01:16:23,639
Speaker 1: really personally way way too much, and when you really

1350
01:16:23,720 --> 01:16:29,439
Speaker 1: let that go, then these issues aren't really issues at all. Yeah. Well,

1351
01:16:29,439 --> 01:16:31,400
Speaker 1: that's a good that's a good place to leave it.

1352
01:16:31,439 --> 01:16:33,800
Speaker 1: I've got some rants and some rants and things in

1353
01:16:33,840 --> 01:16:36,880
Speaker 1: mind that that I definitely would love to lay out there,

1354
01:16:36,920 --> 01:16:39,519
Speaker 1: but I'll save you guys that this week um, but

1355
01:16:39,600 --> 01:16:43,519
Speaker 1: I do think really the ultimate example is is what

1356
01:16:43,600 --> 01:16:46,599
Speaker 1: daniel is talking about. I love that sentiment that I'm

1357
01:16:46,600 --> 01:16:48,760
Speaker 1: not going to sit here and dwell on the things

1358
01:16:48,760 --> 01:16:50,840
Speaker 1: that I can't change. I want to you know, those

1359
01:16:50,840 --> 01:16:53,840
Speaker 1: are things that break those barriers down anyway. It's not

1360
01:16:53,960 --> 01:16:58,040
Speaker 1: critical conversations about the issues. It's actually the actions, um

1361
01:16:58,080 --> 01:17:00,400
Speaker 1: and the passion of people that that and up really

1362
01:17:00,400 --> 01:17:04,000
Speaker 1: being the thing to move those berries aside anyhow. Um

1363
01:17:04,040 --> 01:17:08,360
Speaker 1: so there's there's a strange economy in that way. Um. Well, Danielle,

1364
01:17:08,520 --> 01:17:11,479
Speaker 1: we're gonna let you go, and well, man, we're gonna

1365
01:17:11,560 --> 01:17:13,760
Speaker 1: check in again. This was fun. You know, once this

1366
01:17:13,840 --> 01:17:15,920
Speaker 1: super secret project launches, we'll have you back home. We'll

1367
01:17:15,960 --> 01:17:19,120
Speaker 1: go through the entire animal in about a four hour podcast.

1368
01:17:21,040 --> 01:17:23,720
Speaker 1: Make Phil sit there while we do it. But it

1369
01:17:23,800 --> 01:17:25,160
Speaker 1: was great having you on. Man. This is fun. It's

1370
01:17:25,160 --> 01:17:28,000
Speaker 1: always fun. We should do it more often. Yeah, thank you.

1371
01:17:28,040 --> 01:17:32,639
Speaker 1: I appreciate it. It was enlightening on I I can't

1372
01:17:32,680 --> 01:17:34,720
Speaker 1: believe I've gone my whole life without knowing what the

1373
01:17:34,800 --> 01:17:38,240
Speaker 1: Sizzler restaurant was. So this is it. I mean, this

1374
01:17:38,360 --> 01:17:41,400
Speaker 1: might be part of your destiny. This is uh you,

1375
01:17:42,000 --> 01:17:45,000
Speaker 1: this is what you get from th HC. You get confused, scared,

1376
01:17:45,439 --> 01:17:48,599
Speaker 1: sometimes enlightened. It's a mix of emotions. It's a cocktail

1377
01:17:48,640 --> 01:17:54,160
Speaker 1: of emotions from the old TC. But we'll see you

1378
01:17:54,200 --> 01:17:56,320
Speaker 1: next time. Danielle, thanks so much. And Joy, we need

1379
01:17:56,360 --> 01:18:00,120
Speaker 1: to get the South Dakota governor to call all you

1380
01:18:00,240 --> 01:18:01,920
Speaker 1: up and you guys need to go hunting together and

1381
01:18:01,920 --> 01:18:04,599
Speaker 1: hopefully they'll covered it on the next news network, hopefully

1382
01:18:05,360 --> 01:18:08,160
Speaker 1: so they can see these two people and the wrong

1383
01:18:08,240 --> 01:18:11,799
Speaker 1: woman on the cover again. Just put somebody. Put Jennifer

1384
01:18:11,800 --> 01:18:15,599
Speaker 1: Anderson on there in a orange hat, whatever doesn't matter.

1385
01:18:16,240 --> 01:18:19,200
Speaker 1: It's a woman. They all look the same. Come on,

1386
01:18:21,120 --> 01:18:22,760
Speaker 1: all right, daniel see it. Thank you so much for

1387
01:18:22,880 --> 01:18:35,439
Speaker 1: spend time with us. Bye bye. That's it. That is

1388
01:18:35,479 --> 01:18:38,599
Speaker 1: all another episode in the books. We got more episodes

1389
01:18:38,600 --> 01:18:41,479
Speaker 1: to go, so that's probably not quite accurate, but we

1390
01:18:41,720 --> 01:18:45,040
Speaker 1: let Danielle go. Now. People can't see this, but in

1391
01:18:45,080 --> 01:18:48,000
Speaker 1: the background during the entire conversation, when I look at Phil,

1392
01:18:48,080 --> 01:18:51,200
Speaker 1: there is a cat and the best is black and white.

1393
01:18:51,240 --> 01:18:54,559
Speaker 1: Cat has been licking itself throughout the show. Is that

1394
01:18:54,720 --> 01:18:57,400
Speaker 1: Kevin or meat Loaf? That that is Kevin? That is

1395
01:18:57,439 --> 01:19:00,280
Speaker 1: the three legged cat. I was thinking that looks like,

1396
01:19:00,360 --> 01:19:02,760
Speaker 1: what Kevin, That's like something Kevin would do. He has

1397
01:19:02,800 --> 01:19:06,160
Speaker 1: not stopped licking himself for the last hour and change,

1398
01:19:06,240 --> 01:19:09,080
Speaker 1: and he's licking himself right now. He's well, yeah, well

1399
01:19:09,120 --> 01:19:10,920
Speaker 1: you're you're you're making it sound like when you say

1400
01:19:10,920 --> 01:19:14,240
Speaker 1: licking himself, that implies he's licking his crotch, which I'm

1401
01:19:14,280 --> 01:19:17,120
Speaker 1: sure he has done. I'm sure he's done over the

1402
01:19:17,120 --> 01:19:20,479
Speaker 1: course of the last twenty minutes. But he's just it's bathtime, man. Yeah,

1403
01:19:20,479 --> 01:19:24,240
Speaker 1: he wanted to, for sure. He's definitely kind of you know,

1404
01:19:24,360 --> 01:19:27,120
Speaker 1: cover the whole gamut of places to to to be licking.

1405
01:19:27,200 --> 01:19:28,920
Speaker 1: So good for good for you, Kevin. You get get it,

1406
01:19:28,960 --> 01:19:31,000
Speaker 1: get it done, buddy. Um bring him in, you know,

1407
01:19:31,040 --> 01:19:32,720
Speaker 1: once everything gets back to normal, bring him in every

1408
01:19:32,720 --> 01:19:34,880
Speaker 1: once in a while to the studio. That would be

1409
01:19:34,920 --> 01:19:38,840
Speaker 1: the last thing he would want. He doesn't. He doesn't

1410
01:19:38,840 --> 01:19:42,439
Speaker 1: want to meet me. No, uh, all right, well listen,

1411
01:19:43,439 --> 01:19:45,640
Speaker 1: I don't want to be a broken record. Should I

1412
01:19:45,640 --> 01:19:49,720
Speaker 1: be a broken record? Phil? Go ahead? I just it

1413
01:19:49,840 --> 01:19:51,839
Speaker 1: is my show. This is a this is a great conversation.

1414
01:19:51,880 --> 01:19:53,840
Speaker 1: I love Daniel pruett Man. She is every time she

1415
01:19:53,920 --> 01:19:57,000
Speaker 1: comes on, I leave thinking that we should have her

1416
01:19:57,000 --> 01:20:00,679
Speaker 1: on more often, um, and and sir only in terms

1417
01:20:00,720 --> 01:20:04,400
Speaker 1: of when you guys are butchering your animals this season, UM,

1418
01:20:04,640 --> 01:20:08,200
Speaker 1: think about these different cuts. Think about how um you

1419
01:20:08,240 --> 01:20:11,800
Speaker 1: can test test these things. Um. The more implements you

1420
01:20:11,880 --> 01:20:13,839
Speaker 1: have around your house the more. If you have a smoker,

1421
01:20:13,960 --> 01:20:16,200
Speaker 1: you got a sou vied, you've got a slicer, you've

1422
01:20:16,240 --> 01:20:18,920
Speaker 1: got a sausage maker. These are important things as in

1423
01:20:19,520 --> 01:20:22,719
Speaker 1: my opinion, as important as some of the other tools

1424
01:20:22,760 --> 01:20:24,960
Speaker 1: like spiding scopes and binos and rifles and things of

1425
01:20:25,000 --> 01:20:29,479
Speaker 1: that nature. These are as important in your repertoire as possible.

1426
01:20:29,479 --> 01:20:31,599
Speaker 1: I mean, in my garage, I have a butcher's table

1427
01:20:31,880 --> 01:20:34,080
Speaker 1: and a whole shelf set up to do exactly this,

1428
01:20:34,120 --> 01:20:35,960
Speaker 1: and it's one of my favorite places to be when

1429
01:20:35,960 --> 01:20:39,280
Speaker 1: I have success. Um, and it excites me as much

1430
01:20:39,320 --> 01:20:42,000
Speaker 1: as kind of the the game like pursuit of an animal.

1431
01:20:42,080 --> 01:20:46,639
Speaker 1: So really really think about it. Danielle her at Danielle

1432
01:20:46,640 --> 01:20:49,320
Speaker 1: pruitt um on the Mediator dot com. All the things

1433
01:20:49,360 --> 01:20:51,960
Speaker 1: she writes, our newsletters, all of those things feature her work.

1434
01:20:52,120 --> 01:20:54,519
Speaker 1: She is essential, I think, to being a part of

1435
01:20:54,600 --> 01:20:58,960
Speaker 1: the Mediator universe nowadays. So she's awesome. We've only had

1436
01:20:58,960 --> 01:21:02,600
Speaker 1: more like her, we'd be luck in our community. So, um,

1437
01:21:02,680 --> 01:21:05,120
Speaker 1: we gotta get a not so sharp moment in their Phil,

1438
01:21:05,120 --> 01:21:08,960
Speaker 1: it's been a while, so you gotta play the jingle here.

1439
01:21:08,960 --> 01:21:13,840
Speaker 1: It is not so sharp moment sharp, so you don't

1440
01:21:13,920 --> 01:21:24,519
Speaker 1: have to Okay, now, I just I made a I

1441
01:21:24,600 --> 01:21:27,879
Speaker 1: made an executive decision before we get to this actual

1442
01:21:28,880 --> 01:21:31,800
Speaker 1: not a sharp moment, we are going to I haven't

1443
01:21:31,840 --> 01:21:34,320
Speaker 1: made a plea yet, but I'm not gonna plea now.

1444
01:21:35,160 --> 01:21:36,519
Speaker 1: We got a lot of not so a sharp moments

1445
01:21:36,520 --> 01:21:39,160
Speaker 1: coming up the rest of the year. Phil and I

1446
01:21:39,240 --> 01:21:43,160
Speaker 1: are going to rank our top five and then have

1447
01:21:43,520 --> 01:21:47,519
Speaker 1: a kind of bracket later in the season, probably to

1448
01:21:47,640 --> 01:21:50,720
Speaker 1: end the year. We're gonna do like a special where

1449
01:21:50,760 --> 01:21:53,720
Speaker 1: we celebrate and also bemoan the bitch of a Year,

1450
01:21:54,720 --> 01:21:57,240
Speaker 1: and we're gonna try to get our top five not

1451
01:21:57,360 --> 01:21:59,400
Speaker 1: so shart moments in there. So you gotta be sending

1452
01:21:59,439 --> 01:22:01,120
Speaker 1: them into T A see at the media dot com.

1453
01:22:01,240 --> 01:22:04,160
Speaker 1: Send those things in C T H C at the

1454
01:22:04,160 --> 01:22:06,879
Speaker 1: Media dot Com. We're gonna work out an awesome prize,

1455
01:22:07,360 --> 01:22:08,599
Speaker 1: but we're gonna have at the end of the year,

1456
01:22:08,600 --> 01:22:11,759
Speaker 1: we're gonna have a ranking system that will later divid

1457
01:22:11,840 --> 01:22:14,719
Speaker 1: so hurry up, get that done. Thhc at the media

1458
01:22:14,800 --> 01:22:20,679
Speaker 1: dot com. But we gotta get to Cody Tye re Okay,

1459
01:22:20,840 --> 01:22:23,880
Speaker 1: Cody Tyree says, figured out, dropped this here, but there's

1460
01:22:23,880 --> 01:22:26,759
Speaker 1: a chance it won't stick, given how not so sharp

1461
01:22:26,800 --> 01:22:29,320
Speaker 1: it is. I started deer hunting around ten years old,

1462
01:22:29,560 --> 01:22:32,400
Speaker 1: while field dressing my first white tail under the instruction

1463
01:22:32,439 --> 01:22:34,960
Speaker 1: of quote, you do it, you need to learn, so

1464
01:22:35,040 --> 01:22:37,639
Speaker 1: figure it out. Just don't puncture the stomach, but hurry

1465
01:22:37,720 --> 01:22:41,080
Speaker 1: up end quote method of guidance from my father. I did,

1466
01:22:41,080 --> 01:22:43,920
Speaker 1: indeed puncture the stomach. It's kind of all been there,

1467
01:22:44,280 --> 01:22:46,439
Speaker 1: you'll probably get there one day. Feel that that is

1468
01:22:46,479 --> 01:22:49,760
Speaker 1: not a pleasant sight. We all know how much more

1469
01:22:49,840 --> 01:22:54,320
Speaker 1: unpleasant that makes an already unpleasant experience. I started hunting

1470
01:22:54,320 --> 01:22:57,639
Speaker 1: on my own shortly after, with a within a reasonable

1471
01:22:57,680 --> 01:23:00,200
Speaker 1: distance of my father and others we hunted with at

1472
01:23:00,200 --> 01:23:03,240
Speaker 1: the time, and continued feel dressing my own deer, and

1473
01:23:03,280 --> 01:23:06,400
Speaker 1: I also continued puncturing stomachs until I figured it out

1474
01:23:06,520 --> 01:23:09,480
Speaker 1: and no longer did that, at least not with any regularity.

1475
01:23:10,080 --> 01:23:13,559
Speaker 1: Fast forward a few seasons, I had some summer job

1476
01:23:13,600 --> 01:23:16,080
Speaker 1: cash and an addition to deer hunting, I saw an

1477
01:23:16,080 --> 01:23:18,400
Speaker 1: ad for a new knife that would eliminate any chance

1478
01:23:18,439 --> 01:23:21,200
Speaker 1: of puncturing the stomach, so I had to have it.

1479
01:23:22,080 --> 01:23:24,439
Speaker 1: I won't share the brand name, but I will attempt

1480
01:23:24,439 --> 01:23:27,479
Speaker 1: to vaguely describe the knife. It had a skinning type

1481
01:23:27,479 --> 01:23:31,080
Speaker 1: blade on one side, push a button and rotate the

1482
01:23:31,080 --> 01:23:34,680
Speaker 1: blade around, and you have a slightly sort of concaved

1483
01:23:34,720 --> 01:23:38,280
Speaker 1: curved blade on the other end that has a sort

1484
01:23:38,320 --> 01:23:40,439
Speaker 1: of ball on the end of it. Now, I have

1485
01:23:40,479 --> 01:23:44,160
Speaker 1: no idea what you're talking about, Cody. Would be nice

1486
01:23:44,200 --> 01:23:46,320
Speaker 1: to get the brand name and model there from it, Yeah,

1487
01:23:46,320 --> 01:23:48,880
Speaker 1: but I have no idea what that description even means

1488
01:23:49,000 --> 01:23:51,519
Speaker 1: or what that would be. But he says the idea is,

1489
01:23:51,560 --> 01:23:54,479
Speaker 1: once you have an incision in the hide and through

1490
01:23:54,479 --> 01:23:58,000
Speaker 1: the stomach lining, you can rotate the blade around the

1491
01:23:58,120 --> 01:24:01,200
Speaker 1: ball like thing is supposed to prevent puncture and stomach

1492
01:24:01,560 --> 01:24:05,400
Speaker 1: while the curve blade un zips the deer to the breastbone.

1493
01:24:06,080 --> 01:24:08,400
Speaker 1: I was excited to try it. I used for a

1494
01:24:08,439 --> 01:24:10,559
Speaker 1: couple of bow seasons field dressing jobs on my own

1495
01:24:10,600 --> 01:24:13,400
Speaker 1: and it worked flawlessly. So this frank and knife that

1496
01:24:13,400 --> 01:24:16,639
Speaker 1: you're describing work flawlessly. I'm assuming you're talking about maybe

1497
01:24:16,640 --> 01:24:19,320
Speaker 1: a gut hook and some other type of curved blade.

1498
01:24:19,360 --> 01:24:23,080
Speaker 1: But I'm not gonna attempt to guess anyway, he says.

1499
01:24:23,120 --> 01:24:26,160
Speaker 1: Skip ahead to late gun season. No one else I

1500
01:24:26,240 --> 01:24:29,080
Speaker 1: hunted with had seen this knife in action. We killed

1501
01:24:29,080 --> 01:24:30,479
Speaker 1: a few deer on the drive, and the group gather

1502
01:24:30,520 --> 01:24:33,719
Speaker 1: around one and with excitement awaited my arrival to field

1503
01:24:33,800 --> 01:24:36,840
Speaker 1: dress this deer with this fancy knife. Part of the

1504
01:24:36,840 --> 01:24:39,000
Speaker 1: ascitement was due to the fact that were some younger

1505
01:24:39,080 --> 01:24:41,599
Speaker 1: kids hunting with us that were also having trouble quote

1506
01:24:41,640 --> 01:24:44,240
Speaker 1: unquote figuring it out, and it seemed like a good

1507
01:24:44,400 --> 01:24:47,280
Speaker 1: tool to help them do the job. So here we

1508
01:24:47,320 --> 01:24:49,559
Speaker 1: all are, about eight of us in a deer. I

1509
01:24:49,640 --> 01:24:53,080
Speaker 1: started working my way why while describing how easily and

1510
01:24:53,160 --> 01:24:55,559
Speaker 1: cleanly I'm going to get the deer opened up, and

1511
01:24:55,600 --> 01:24:58,479
Speaker 1: how this is a life changing knife. Right about the

1512
01:24:58,520 --> 01:25:01,000
Speaker 1: time I flipped the blade around to the ball end

1513
01:25:01,120 --> 01:25:04,360
Speaker 1: that makes it impossible to puncture the stomach. Everyone leans

1514
01:25:04,400 --> 01:25:07,360
Speaker 1: in for a closer look. As they all get in

1515
01:25:07,479 --> 01:25:12,519
Speaker 1: good and close, the unthinkable happens. This particular dear had

1516
01:25:12,560 --> 01:25:17,920
Speaker 1: a surprisingly full stomach that proceeded to violently explode on

1517
01:25:18,200 --> 01:25:21,400
Speaker 1: contact from the ball end that makes it impossible to

1518
01:25:21,439 --> 01:25:24,920
Speaker 1: puncture the stomach. It punctured the stomach in a way

1519
01:25:25,040 --> 01:25:27,880
Speaker 1: none of us had ever experienced. Most of us were

1520
01:25:27,960 --> 01:25:32,680
Speaker 1: covered in exploding stomach contents. Prey. This is one of

1521
01:25:32,720 --> 01:25:36,280
Speaker 1: my favorites. After the vomiting, we all had quite a lot.

1522
01:25:38,880 --> 01:25:40,639
Speaker 1: This is like this is like the scene from Alien.

1523
01:25:42,280 --> 01:25:46,000
Speaker 1: That was the last time I ever used that knife.

1524
01:25:46,479 --> 01:25:49,320
Speaker 1: I realized a little patience and caution was the best

1525
01:25:49,360 --> 01:25:52,320
Speaker 1: way to approach field dressing, and I have had no

1526
01:25:52,400 --> 01:25:55,439
Speaker 1: issue since. I guess I finally figured out that even

1527
01:25:55,880 --> 01:25:59,360
Speaker 1: a not so sharp knife is indeed sometimes too sharp.

1528
01:26:00,240 --> 01:26:04,840
Speaker 1: Play the Djingo Phil Sharp not so sharp moment so

1529
01:26:05,200 --> 01:26:16,400
Speaker 1: you don't have to Fantastic Cody, fantastic, well done, well done.

1530
01:26:17,000 --> 01:26:18,920
Speaker 1: I enjoyed that in quite a lot, and actually goes

1531
01:26:19,400 --> 01:26:21,240
Speaker 1: with a lot of what we've talked about today. Phil's

1532
01:26:21,240 --> 01:26:24,640
Speaker 1: first experience getting a deer, and Danielle and all her

1533
01:26:24,680 --> 01:26:27,880
Speaker 1: knowledge of how to butcher and field dress all fits

1534
01:26:27,920 --> 01:26:30,240
Speaker 1: together with this not so a sharp moment. Thank you

1535
01:26:30,360 --> 01:26:33,040
Speaker 1: so much to our friends at work Sharp. Please head

1536
01:26:33,120 --> 01:26:36,439
Speaker 1: over to their YouTube page check out their sharpening tips

1537
01:26:36,479 --> 01:26:38,759
Speaker 1: and hopefully this will help you use a regular bench

1538
01:26:38,800 --> 01:26:41,840
Speaker 1: made knife. My god, don't use this monstrosity whatever it

1539
01:26:41,920 --> 01:26:45,080
Speaker 1: was that Cody was working with. And again, Cody, thank

1540
01:26:45,120 --> 01:26:47,200
Speaker 1: you for writing in and you're gonna get yourself a

1541
01:26:47,200 --> 01:26:50,840
Speaker 1: work sharp field sharpener for your trouble. And please right

1542
01:26:50,920 --> 01:26:54,120
Speaker 1: in everyone else. I wanted you to flood the inbox

1543
01:26:54,200 --> 01:26:56,000
Speaker 1: with notz a sharp moments over the next couple of

1544
01:26:56,000 --> 01:26:58,000
Speaker 1: months so we can pick our best and what will

1545
01:26:58,040 --> 01:27:00,719
Speaker 1: be the battle of the knots of sharp moments later

1546
01:27:00,840 --> 01:27:06,080
Speaker 1: to close out the year. Um, all right, Phil, anything else? Kevin?

1547
01:27:06,280 --> 01:27:10,120
Speaker 1: Kevin as as relaxed. His tail is flipping. He seems

1548
01:27:10,120 --> 01:27:13,360
Speaker 1: to have licked his entire body at this point. Oh yeah,

1549
01:27:13,360 --> 01:27:16,719
Speaker 1: he's he's all clean. Um, now he's his His body

1550
01:27:16,800 --> 01:27:19,040
Speaker 1: is slowly turning all of that hair into a ball

1551
01:27:19,080 --> 01:27:21,720
Speaker 1: that he will cough up shortly. Yep, as is the

1552
01:27:22,000 --> 01:27:25,800
Speaker 1: the becoming the slogan of this last couple of months.

1553
01:27:25,880 --> 01:27:27,679
Speaker 1: We're still working on the Paul of a Sheer episode.

1554
01:27:27,680 --> 01:27:30,400
Speaker 1: It's gonna be really great. Don't worry, we got you.

1555
01:27:31,240 --> 01:27:35,479
Speaker 1: It'll be fun. I'm probably just gonna stop priming the

1556
01:27:35,520 --> 01:27:39,400
Speaker 1: pump with these guests until until we actually have them

1557
01:27:39,439 --> 01:27:42,759
Speaker 1: fully lined up in the audio correct So my mistake.

1558
01:27:43,520 --> 01:27:46,240
Speaker 1: I'm not perfect even though I've been trying to be

1559
01:27:46,320 --> 01:27:49,760
Speaker 1: perfect a hundred forty six different times. Um fill any

1560
01:27:49,760 --> 01:27:52,840
Speaker 1: final comments after today, any final reviews of this episode.

1561
01:27:53,680 --> 01:27:56,240
Speaker 1: Uh No, but I mean, just like it's it's fall,

1562
01:27:56,320 --> 01:28:00,559
Speaker 1: now it's October. The winds are changing. That means I'm

1563
01:28:00,600 --> 01:28:03,360
Speaker 1: thinking about food a lot more, damn thinking about It's

1564
01:28:03,400 --> 01:28:06,040
Speaker 1: good to have Danielle. Thanks Danielle. My wife made some

1565
01:28:06,120 --> 01:28:08,920
Speaker 1: deer chili over the weekend and she putting like sweet

1566
01:28:08,960 --> 01:28:11,160
Speaker 1: potato chunks in it and we put it over rice

1567
01:28:11,360 --> 01:28:15,960
Speaker 1: with some like cheese and sour cream and a little Chipotle.

1568
01:28:16,160 --> 01:28:18,080
Speaker 1: Here's the here's the one that you might not know.

1569
01:28:19,000 --> 01:28:25,440
Speaker 1: They have a Chipotle Tabasco but also a Chipotle. Um,

1570
01:28:25,479 --> 01:28:28,160
Speaker 1: it's a Chipotle flavor and you're gonna love it. So

1571
01:28:28,240 --> 01:28:29,600
Speaker 1: you try that. You're bringing that with you in the

1572
01:28:29,600 --> 01:28:32,519
Speaker 1: back country. There's my hot tip for this week. That's

1573
01:28:32,600 --> 01:28:36,280
Speaker 1: enough rambling on. We will see you next week episode

1574
01:28:36,880 --> 01:28:41,639
Speaker 1: right and early on Tuesday, say bye Phil, goodbye, because

1575
01:28:41,680 --> 01:28:57,080
Speaker 1: I can't go a week without doing run Drank