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Speaker 1: Hey, everybody, Welcome to episode number nine of The Hunting Collective.

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Speaker 1: I've been O'Brien, and this week we are joined by

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Speaker 1: none other than Jesse Griffis. He's the owner of Die

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Speaker 1: Dowey Butcher's Shop and supper club here in Austin, Texas,

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Speaker 1: the author of a book called A Field, a Chef's

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Speaker 1: Guide Preparing and Cooking Wild Game that is absolutely one

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Speaker 1: of the best field guys you'll ever pick up. It's

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Speaker 1: it's more than a recipe book. It's more than a

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Speaker 1: book to learn about how to cut up meat. It

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Speaker 1: is quite frankly, a coffee table book for anybody who

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Speaker 1: eats meat. So before I go any further, I will

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Speaker 1: tell you that what first drew me to Jesse was

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Speaker 1: that book. I have. I have it. It's amongst the

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Speaker 1: must reads in my house. I flipped through it every

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Speaker 1: time I'm thinking of a recipe or I'm thinking of

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Speaker 1: something I need to do in the kitchen, and Jesse

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Speaker 1: is always have the answer in that book. I also

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Speaker 1: want to connect with him just about his his ideas

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Speaker 1: around food and how we find it. Jesse's supper Club

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Speaker 1: here in Austin, Texas is all locally sourced When I

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Speaker 1: say locally sourced, I mean everything from the salt to

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Speaker 1: the garlic, to lemons two limes, to the meat to

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Speaker 1: the vegetables is all sourced, locally, grown or killed locally,

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Speaker 1: and in the in the region of Texas where we

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Speaker 1: are located. So he's got a lot to say about that.

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Speaker 1: He's got a lot to say about why we go hunting,

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Speaker 1: why he goes hunting. And he's also a guy who

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Speaker 1: takes nine hunters out into the woods. They shoot hogs,

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Speaker 1: and he teaches them how to butcher the entire thing.

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Speaker 1: So we learned a lot in this conversation. I really

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Speaker 1: enjoyed connecting with Jesse. He's an interesting guy, down home

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Speaker 1: dude with a lot of great insights, and I enjoyed it.

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Speaker 1: So without further ado, Jesse Griffith's Episode number nine. All right,

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Speaker 1: Jesse Griffis, thanks for joining me. Yeah. Absolutely, we're here

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Speaker 1: in uh the YETI flagship. We're gonna do it outside

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Speaker 1: to be really authentic here in Austin, but it's wendy.

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Speaker 1: So it's pretty wendy stuck in a green room drinking

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Speaker 1: beer or canned wine in your case, in my case,

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Speaker 1: so Austin, Texas you're a business owner restaurants or have

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Speaker 1: a lot of history here. You're telling me when you

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Speaker 1: first came to town. Yeah, yeah, What was it like

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Speaker 1: when you first got out of here? Oh? You know,

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Speaker 1: I mean in my perspective at the time, I was

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Speaker 1: just a line cook, you know, looking for work. Um,

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Speaker 1: and Austin had that had that glow. You know. I

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Speaker 1: came from North Texas and I just thought this was

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Speaker 1: the coolest town. And I mean, obviously I stayed here,

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Speaker 1: so there's something going. But uh, you know I got

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Speaker 1: down here, I really liked it. Um. I was able

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Speaker 1: to you know, fish in any direction on my days off,

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Speaker 1: and I think that really sealed the deal. Being able

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Speaker 1: to go to the hill country are up to you know,

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Speaker 1: the big reservoirs or anything. There's just endless, endless places

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Speaker 1: to go out here, and so uh I stayed. I stayed. Well,

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Speaker 1: I mean, you've you have a restaurant here was becoming

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Speaker 1: pretty famous Die Dewey. Yeah. Um. And I guess that

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Speaker 1: spends right into how you do things over there. I

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Speaker 1: mean you take ingredients from the region and build pretty

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Speaker 1: fantastic dishes from what I've my experience. Thank you. What

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Speaker 1: do you feel like it's unique about this place. That's

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Speaker 1: the region. Yeah, the region. Culinary wise, what's I think

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Speaker 1: it's you know, it's kind of it's kind of a sleeper.

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Speaker 1: You know. We always compare it to northern California, where

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Speaker 1: the modern theory of of low coal sourcing started. You know,

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Speaker 1: I mean local sourcing is is quite possibly the oldest

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Speaker 1: uh concept known to man, maybe the second oldest and

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Speaker 1: uh of just eating food that that comes from around

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Speaker 1: where you live. And so but it was popularized in

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Speaker 1: you know, the seventies and eighties and in the Berkeley

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Speaker 1: and San Francisco, and they really kind of pushed it home.

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Speaker 1: And UM, I think that the ideal of being able

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Speaker 1: to do that in Central Texas. It looks pretty bleak

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Speaker 1: here sometimes. Um, but if you travel in in three

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Speaker 1: hours and in direction, you've got you've got so many options.

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Speaker 1: You've got the you've got the Gulf to the east,

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Speaker 1: you've got the hill country to the west. Up north,

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Speaker 1: it's black land prairie. Um, there's dairy farms, lots of

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Speaker 1: agriculture up there. And then you go south for three

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Speaker 1: hours and um, they're growing mangoes. And so really we're

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Speaker 1: kind of at the epicenter of this really kind of

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Speaker 1: a beautiful part of the world. It's a bit hot

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Speaker 1: weather is um, you know, a bit inconsistent. I know

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Speaker 1: everybody thinks it there whether there's crazy, but everybody else

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Speaker 1: is wrong. Yeah, we were just sitting out there on

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Speaker 1: the porch. The wind was like a hard east wind

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Speaker 1: and then it was a hard west wind, and it's

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Speaker 1: it's it never can make up its mind down here. Um,

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Speaker 1: it's a it's a drought. And I'll let you know,

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Speaker 1: the way we get out of a drought is always

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Speaker 1: the same way. It's a flood. Flood. I've been here,

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Speaker 1: you have been here three years, and like, is it

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Speaker 1: you know what's when's the thunderstorm season start? When is

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Speaker 1: it typically January through December? Yeah, we've been getting into

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Speaker 1: the last a couple of months. But see, you have

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Speaker 1: to have this knowledge of this from growing up here

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Speaker 1: one a north north of year obviously was in the

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Speaker 1: States still, and then sourcing all of that your ingredients

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Speaker 1: from all these different places in the state. You have

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Speaker 1: no choice, but they have knowledge of where that's coming from,

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Speaker 1: then why it's good and what makes it special, and

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Speaker 1: then why it's gonna work for you. I mean, is

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Speaker 1: that is that right to say? I mean, you just

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Speaker 1: have this it's knowledge that read just because of you

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Speaker 1: have to use it to feed people, right, And I

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Speaker 1: think it's you know, you can look at it two ways.

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Speaker 1: I mean, you have you have to be so flexible

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Speaker 1: with how you get everything. And you can either be

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Speaker 1: put off or burdened by the fact that, you know,

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Speaker 1: limes went out of season early this year, which they did,

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Speaker 1: so we don't have limes right now, um, or you

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Speaker 1: can kind of celebrate the way that that works, whereas

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Speaker 1: last year we had limes year around, like it was

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Speaker 1: just a great year that the lime trees just produced.

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Speaker 1: We we never had any slow down. And you know,

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Speaker 1: I just look back on two thousand seventeen is being

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Speaker 1: the best lime year ever. Um. And this the the

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Speaker 1: knowledge of of when things come and go in the

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Speaker 1: how how simple that is, and when to celebrate, you know,

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Speaker 1: like we we put flounder back on the menu the

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Speaker 1: other day, and it's fun to explain to the staff

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Speaker 1: that flounder leave for a while. You know, November December,

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Speaker 1: they're they're starting their migration out into the into the

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Speaker 1: gulf and then early spring, you know, right about now,

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Speaker 1: maybe the last month or so, they're re entering the

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Speaker 1: bays and so we're starting to see flounder again. And

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Speaker 1: so I mean it's only about a two three month

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Speaker 1: gap where you don't see them, but when we tend

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Speaker 1: to serve flounder is in October and then again in

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Speaker 1: the spring, you know, and it's just like there's a

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Speaker 1: seasonality to everything, you know, and I think that's really fun.

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Speaker 1: Or pelagic fish or Farrell hawks, you know, it's like

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Speaker 1: they're real hard to come by in the summer because

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Speaker 1: we get to get them trapped and so um they

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Speaker 1: don't survive in the traps past eight nine am, and

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Speaker 1: so nobody traps them. So we really we start socking

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Speaker 1: away a lot of Farrell hog late spring, knowing that

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Speaker 1: it's about to get tough, and we serve a lot

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Speaker 1: of those things. So but I absolutely love it. I

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Speaker 1: love the conversations. And a lot of people don't understand

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Speaker 1: when we say that we're locally sourced, that we go

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Speaker 1: all in like we don't have onions, Well, we don't

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Speaker 1: have onions. We don't have bolb garlic right now out,

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Speaker 1: we don't have limits, and we don't have limes. I

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Speaker 1: just mentioned it's more profound. But we just opened a

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Speaker 1: tak area, and so when we don't have limes at

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Speaker 1: the tak area, it's a it's a it's a hard conversation.

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Speaker 1: And sometimes you can have a line with this, well

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Speaker 1: we don't have any, and then they're like, well I

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Speaker 1: saw lines at the store. What's your problem. I'm like, well,

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Speaker 1: it's just not the way we work, you know. It's

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Speaker 1: just like our our food is is supposed to be

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Speaker 1: a very acute and direct representative of what's available right here,

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Speaker 1: and we don't have to burden anybody else by taking

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Speaker 1: their resources. We don't know what the lime industry in

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Speaker 1: Mexico really is, what the what the impact is, how

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Speaker 1: they treat their workers, you know what? You know what

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Speaker 1: that land might be better served as the lime industry here.

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Speaker 1: You know, in South Texas, we know the farmer, We

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Speaker 1: know where those lives are coming from, and we can

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Speaker 1: feel really good supporting them. And I think that getting

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Speaker 1: beyond this ideal, if we deserve to have whatever we

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Speaker 1: want at all times, is incorrect. Do you feel you

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Speaker 1: have any good stories about There's a lot there we

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Speaker 1: can talk well, we'll talk about a lot, but it

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Speaker 1: comes in my mind, like giving to get stories of

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Speaker 1: relationships with these farmers or growers and people that you

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Speaker 1: really appreciate that that have had tough times and you

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Speaker 1: kind of flow with them as they provide you these ingredients.

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Speaker 1: I mean, there's got to be many, many of those,

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Speaker 1: you know. I've I've developed a lot of relationships over

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Speaker 1: the years with with farmers. Um It's definitely changed my

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Speaker 1: ideas about life in general, because there there are a

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Speaker 1: certain bunch they are they God bless them, but they

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Speaker 1: complain all the time because they have a lot to

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Speaker 1: complain about. They have to deal with the worst of it,

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Speaker 1: especially when they're doing it right. If they're not, you know,

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Speaker 1: using pesticides things like that. There really is a lot

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Speaker 1: of pestils out there that's gonna get reported on these days. Uh,

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Speaker 1: you don't see that in like the hard land pandering

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Speaker 1: commercials for commercials. God made a farmer and he's yeah,

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Speaker 1: I mean they are there. I mean, they're they're definitely

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Speaker 1: the most wonderful peovil. They're hard, hard people. They have

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Speaker 1: a hard job and uh yeah, dealing with the you know,

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Speaker 1: the the ebb and flow of it. And you know,

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Speaker 1: we've just learned to to just accept it, you know, like, oh,

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Speaker 1: are you going to have this? Oh, yeah, we should

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Speaker 1: have that through July and then you know, may might

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Speaker 1: roll around be like that was that was the last

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Speaker 1: to that does the last the garlic? I mean like

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Speaker 1: really like, oh but she told us that and yeah,

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Speaker 1: but they got other things in their minds, um, And

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Speaker 1: I understand that. I don't know if I can think

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Speaker 1: of a specific story right now, but there's there's a

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Speaker 1: lot of just give and take. But we keep our

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Speaker 1: menus very much in flux for that reason, and we

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Speaker 1: keep our food really simple also for that reason. So

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Speaker 1: at any point we're able to take, um something off

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Speaker 1: or had something on. It's just we'd like to be

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Speaker 1: really flexible with it. Um. You know, we celebrate you know,

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Speaker 1: blue crabs when they're in season, and crawfish and oysters

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Speaker 1: and things like that that are uh seasonal, see dudes. Um,

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Speaker 1: And then when they're gone, they're just gone. And people

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Speaker 1: people are pretty accepting of that. Yeah, I mean, use

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Speaker 1: a good word. They're celebrating. I mean you you're celebrating

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Speaker 1: the seasonality of the place you live. And I find that,

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Speaker 1: like we talked about this before on the podcast about

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Speaker 1: how strange. It feels sometimes for me to like walk

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Speaker 1: through the meat section at because being a hunter and

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Speaker 1: I'm just eating elk and deer and turkeys, walking through

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Speaker 1: that meat section now just feels I feel out of place.

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Speaker 1: If it doesn't feel the place I don't visit, I

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Speaker 1: wouldn't know what to look for if I was there. Um,

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Speaker 1: if I a steak, it's when someone else serves it

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Speaker 1: to me, beef steaks, someone else starts to me at

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Speaker 1: a restaurant. So there's just this familiarity and it's, as

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Speaker 1: you will know, the best meal has a story. And

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Speaker 1: I've been when I've eaten in your place, and I

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Speaker 1: was like, this is a story to this. I mean

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Speaker 1: it's not written on this paper, but you damn sure

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Speaker 1: know that this is. This all had to come together

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Speaker 1: in some confluence of events for me to eat this thing,

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Speaker 1: which is a different feeling, and it's on I mean,

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Speaker 1: it's really what keeps us going. It's it's hard to

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Speaker 1: I mean that that. I mean, I'm not gonna try

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Speaker 1: to garner sympathy, but it's just it is a struggle,

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Speaker 1: more so than other restaurants that can just make a

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Speaker 1: phone call and and it all appears the next day.

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Speaker 1: Every every dish has to be composed one little item

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Speaker 1: at a time, and things change a lot. You know that,

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Speaker 1: you know when you're again with Ferrell hogs, when you're

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Speaker 1: dealing with that as they can be any size. You know,

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Speaker 1: you might get a twenty pounder, you might get a pounder,

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Speaker 1: one might be lean, one might be a big fatty sow,

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Speaker 1: you might get a big bore. And so we have

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Speaker 1: to you have to be clever and how you aggregate

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Speaker 1: those items onto your menu to kind of like put

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Speaker 1: it all together so that you do have a moticum

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Speaker 1: of consistency, because if you don't, then I mean you

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Speaker 1: have to have a little bit. I'm just saying enough.

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Speaker 1: Otherwise everybody just gets confused with servers don't know what's

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Speaker 1: going on. Uh. Staff just they can't follow it. But um,

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Speaker 1: I think that you do have to be able to

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Speaker 1: be just extremely flexible with it. And I think the

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Speaker 1: celebration like what you're saying. You know, if you eat strawberries,

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Speaker 1: you're around, it's not special in March when they come

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Speaker 1: on and they they get that first four or five

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Speaker 1: days of consistent sunlight and they turn into candy. Uh

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Speaker 1: and you just don't. You're not as excited about a strawberry,

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Speaker 1: and you should be excited about a strawberry. Would be

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Speaker 1: very excited about asparagus. It's only in season for about

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Speaker 1: three or four weeks, and we, to my knowledge, get

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Speaker 1: all of the local asparagus because I've got a guy,

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Speaker 1: got an asparagus. Yeah. I don't know a lot of

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Speaker 1: people to have asparious guys, but that's I feel like

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Speaker 1: that's you gotta have that. Yeah, And that's as far

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Speaker 1: as you're that's all you're gonna know. I got this guy,

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Speaker 1: I meet him in an alley, Give me a couple

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Speaker 1: of duffle bags, will asparagus. We go our separate ways. Well,

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Speaker 1: I think that it just it strikes me that all

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Speaker 1: of that and and for me, hunting drove me to garden,

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Speaker 1: dream to get chickens, and jove me to do things

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Speaker 1: that I just because I saw the feeling of eating

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Speaker 1: a backstrap something I just killed. If I could do that,

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Speaker 1: well other stuff, why wouldn't I? You know, I don't

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Speaker 1: have Most people don't have the ability to to source everything.

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Speaker 1: I mean, it's just not it's not tangible. But you

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Speaker 1: can't do some things that you feel like people have. Yeah,

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Speaker 1: I'd say we. The other subject is that you you

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Speaker 1: teach a lot of people, take them out in the field,

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Speaker 1: non hunters or hunters, shoot a hog, take them back

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Speaker 1: to your place, and teach them how to butcher it up.

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Speaker 1: I think that's also a problem in this country where

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Speaker 1: even for hunters, nobody has a problem coming to your house.

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Speaker 1: But like, can I borrow up deer steak? Then they

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Speaker 1: go eat a deer steak and they tell somebody, I

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Speaker 1: eat a deer steak. That was awesome. But do they

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Speaker 1: know how to do it? You know? Do they have

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Speaker 1: that skill? Yeah? I think that's special all the way around.

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Speaker 1: From knowing where your lives come from, to know one

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Speaker 1: where your garlett comes from, to know one where that

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Speaker 1: meat comes from, and also how to take care of

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Speaker 1: specifically a meat part of it, right, and I think

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Speaker 1: education is is a key part of it. And with

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Speaker 1: attitudes that are I'm not gonna say changing, let's just

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Speaker 1: say swirling. As far as uh, where food comes from,

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Speaker 1: what guns are for, what hunting is, I think that

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Speaker 1: it's a there's definitely, uh, there's a there's kind of

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Speaker 1: a moving line as as far as who is doing

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Speaker 1: these things these days. You know, when eight years ago

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Speaker 1: in Austin it was a little different. Um hunting was

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Speaker 1: was definitely perceived to be kind of in the realm

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Speaker 1: of gun culture. And uh, it's since shifted a bit

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Speaker 1: in the inappropriate direction. And it's I love seeing that

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Speaker 1: or fishing or whatever. You know, Like you said, you

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Speaker 1: got chickens, and it's like, once you spend a year

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Speaker 1: eating just fish and venison and um eggs from your chickens,

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Speaker 1: it's really hard to go back to buying that at

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Speaker 1: the tore because you you notice the way that food

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Speaker 1: sits with you. It's not the same. Yeah, I was

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Speaker 1: saying before that. My I apologize to my wife all

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Speaker 1: the time because I've becomes sort of a dick when

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Speaker 1: it comes to our like our finer cuts of meat

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Speaker 1: like tendoins and backstraps. If she cooks it up and

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Speaker 1: it's not quite what it should be, or if she

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Speaker 1: leaves it in too long in the baby's crying and

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Speaker 1: she overcooks it, I get I've become a little bit indignant, like, honey,

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Speaker 1: I can't go get that again. So she said said

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Speaker 1: to me a couple weeks ago, you're kind of an

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Speaker 1: asshole when it comes to these these nicer cuts, they maybe, yes,

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Speaker 1: this is a Catharsis for me. I just I'm talking

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Speaker 1: to you about it as a way to kind of

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Speaker 1: send to get it out there in the public. So

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Speaker 1: I change. But do you ever feel like that's a restaurant?

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Speaker 1: I mean there is such pressure to to use every

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Speaker 1: little bit of everything. Yeah, I mean it's a beat

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Speaker 1: green or um, you know, a quail, you know. I

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Speaker 1: think you know if you have Lione cooks that are

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Speaker 1: spent years and other restaurants and there they can throw

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Speaker 1: away a part of a chicken. But it's it's that

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Speaker 1: was a life, you know. And I have no problem

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Speaker 1: with tell him that either. And that was a life.

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Speaker 1: You know. How I know that was a life is

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Speaker 1: because um, you know, and I'm not I'm not boasting,

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Speaker 1: but I mean it's just an observation that I think

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Speaker 1: about all the time. I have taken a lot of lives,

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Speaker 1: um a lot, and be the most of them are

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Speaker 1: blue girls. But um, beyond that, I mean a lot

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Speaker 1: of them are pigs, you know. And it's uh, it's

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Speaker 1: it's profound. And you don't tew that away. Um you

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Speaker 1: give you give people who are opposed to, you know,

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Speaker 1: eating animals a lot of fodder by mistreating at one second,

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Speaker 1: it's just disrespectful to the animal. I'm sure you know

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Speaker 1: they don't really care if they're getting eating there prepared well.

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Speaker 1: But um, it is incumbent on you to do that.

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Speaker 1: And so absolutely it does require a bit of attention.

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Speaker 1: And I think what you were just saying about how

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Speaker 1: the importance that you put on sourcing meat, how it

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Speaker 1: transvers everything else, and I think that it's just it's

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Speaker 1: very disingenuous. Um. Sometimes when you meet someone that's a

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Speaker 1: hunter and they're very specific, or a rancher for that matter,

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Speaker 1: I see this a lot um. They are very um

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Speaker 1: um per nickinty about where their meat comes from. The

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Speaker 1: open the refrigerator and the vegetables don't have the same providence.

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Speaker 1: They're not putting the same import in there. And and

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Speaker 1: I don't get that. I'm you know, I'm not not judging,

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Speaker 1: but I'm just saying I don't I don't understand that.

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Speaker 1: I don't conceptualize I choose one. You really have to

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Speaker 1: go all in. And I think that you know, when

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Speaker 1: you start making these decisions, than resources all around you,

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Speaker 1: no matter what that resources if it's a paperback, all

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Speaker 1: of a sudden you start looking that a little bit differently.

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Speaker 1: You know, there was a tree with an animal. That's

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Speaker 1: an egg that came from a warehouse versus by my backyard,

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Speaker 1: or I purchase from a farmer at a fair price,

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Speaker 1: you know, a real price. You have the propensity to

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Speaker 1: share two as I'm sure well aware when that's something

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Speaker 1: that you have. But it's an egg that you gathered

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Speaker 1: from a chicken that you helped take care of, or

359
00:19:13,960 --> 00:19:15,560
Speaker 1: a piece of meat from deer do you remove from

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Speaker 1: its body and you killed it? You want to share

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00:19:17,440 --> 00:19:20,040
Speaker 1: that with people. That's a more outward communal way to

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Speaker 1: live than it is to just to like, you know,

363
00:19:22,400 --> 00:19:24,199
Speaker 1: slice up a cucumber and eat it. And you had

364
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Speaker 1: no idea other than it was the nicest looking one

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Speaker 1: in the basket. Yeah, tell people all the time, what

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Speaker 1: do I do with a big boar? I'm like, you

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Speaker 1: turn the whole thing into theresa and you give it

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Speaker 1: away Christmas gifts. I mean, that's that's a win win

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Speaker 1: right there. You know, you shot the damn thing. Uh,

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Speaker 1: you might as well make something out of it. They

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Speaker 1: tend to make excellent spicy sausages. So why don't you

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Speaker 1: just bag that thing up, make a hundred pounds of

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Speaker 1: Theresa and make a bunch of people happy, and then

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Speaker 1: you don't have to feel any of the you know,

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Speaker 1: guilt not taking it or not knowing what to do

376
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Speaker 1: with it. Just do the same thing with the whole thing.

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00:19:56,320 --> 00:19:59,560
Speaker 1: Got the backstrap, but turn that into theresa whatever, you know,

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Speaker 1: if that's all you can do. But yeah, gifted, and

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Speaker 1: I think there is a lot of room for sharing

380
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Speaker 1: because I mean, you have that pride. I mean, you

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Speaker 1: know I can tell you let me tell a story

382
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Speaker 1: about this is amazing, you know how an eight yard

383
00:20:13,119 --> 00:20:18,200
Speaker 1: it's full run Yeah, and uh rolled it, which never

384
00:20:18,280 --> 00:20:21,760
Speaker 1: happened to me, but uh, you know it's but I

385
00:20:22,040 --> 00:20:24,639
Speaker 1: think and it's compelling to them too, you know, and

386
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Speaker 1: hopefully that will get them kickstarted on on joining in

387
00:20:28,040 --> 00:20:34,359
Speaker 1: because I love, uh bringing new hunters aboard and also

388
00:20:34,600 --> 00:20:37,280
Speaker 1: any kind of hunting and fishing with kids. I discovered

389
00:20:37,280 --> 00:20:41,080
Speaker 1: once once I had a kid, to be absolutely my

390
00:20:41,119 --> 00:20:44,879
Speaker 1: favorite thing in the world. Yeah, yeah, do you feel

391
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Speaker 1: like that's part of your you know, you came came

392
00:20:47,240 --> 00:20:51,359
Speaker 1: up in North Texas fairly humble upbringings, doing just normal

393
00:20:51,359 --> 00:20:56,600
Speaker 1: stuff and you're beginning in the culinary world was just

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Speaker 1: the same. You know, then you just break in by

395
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Speaker 1: basically getting the job and learn in your way. There

396
00:21:03,080 --> 00:21:04,960
Speaker 1: was no you didn't travel to France and go to

397
00:21:04,960 --> 00:21:07,560
Speaker 1: culinary school. You just kind of figure it out as

398
00:21:07,560 --> 00:21:10,760
Speaker 1: you went. You feel like you're position in that in

399
00:21:10,840 --> 00:21:13,120
Speaker 1: that world. Is is too much to share what you're

400
00:21:13,119 --> 00:21:15,880
Speaker 1: talking about, like this passion and for the food. And

401
00:21:16,119 --> 00:21:18,520
Speaker 1: I think every probably every chef has passion for the food,

402
00:21:18,600 --> 00:21:21,280
Speaker 1: but this singular passion for not only the food, but

403
00:21:21,320 --> 00:21:24,919
Speaker 1: where it came from and how hard it was for

404
00:21:24,960 --> 00:21:26,760
Speaker 1: it to get there. I mean is that? I mean

405
00:21:26,800 --> 00:21:29,479
Speaker 1: that's obviously not every restaurant in this town doesn't have

406
00:21:29,520 --> 00:21:32,560
Speaker 1: that idea. No, And I think you know, just to

407
00:21:32,960 --> 00:21:36,080
Speaker 1: that last point is my real passion is where the

408
00:21:36,080 --> 00:21:40,680
Speaker 1: food comes from. I have two chefs, Janey and Gabe,

409
00:21:40,720 --> 00:21:43,800
Speaker 1: who work at the two restaurants that are both better

410
00:21:43,840 --> 00:21:46,879
Speaker 1: cooks than I am. And I'm I'm very comfortable and

411
00:21:46,920 --> 00:21:50,360
Speaker 1: happy to say that, but um, I I know where

412
00:21:50,400 --> 00:21:52,679
Speaker 1: to get this stuff and I love I like teaching

413
00:21:52,720 --> 00:21:55,480
Speaker 1: them where to get that. And then you know, the

414
00:21:55,520 --> 00:21:58,120
Speaker 1: beginnings when you when you have to kind of work

415
00:21:58,160 --> 00:22:00,600
Speaker 1: your way up or when you when you're when you

416
00:22:00,600 --> 00:22:05,480
Speaker 1: teach yourself a lot um, it definitely makes it more

417
00:22:05,520 --> 00:22:08,520
Speaker 1: attractive to turn around and try to teach other people.

418
00:22:08,680 --> 00:22:11,560
Speaker 1: And it also gives you that perspective like I I

419
00:22:11,640 --> 00:22:14,720
Speaker 1: didn't hunt when I was a kid. I I fished

420
00:22:14,800 --> 00:22:20,080
Speaker 1: and I didn't. I mean I have been a lifetime fisher. Yeah,

421
00:22:20,440 --> 00:22:22,479
Speaker 1: hunting I came to I don't remember, it was ten

422
00:22:22,560 --> 00:22:25,160
Speaker 1: or eleven years ago, so later in life definitely. But

423
00:22:25,359 --> 00:22:28,600
Speaker 1: I think it's, um, it's been very positive for me

424
00:22:28,680 --> 00:22:33,480
Speaker 1: to have that uh, that adult entrance into the hunting world,

425
00:22:33,640 --> 00:22:36,679
Speaker 1: and then I can understand better adult hunters, like the

426
00:22:36,840 --> 00:22:39,320
Speaker 1: questions they have and then you know the concerns and

427
00:22:40,040 --> 00:22:42,760
Speaker 1: this and that, and so I think from an empathetic perspective,

428
00:22:42,800 --> 00:22:45,560
Speaker 1: it's it's been really good for me. That's a great

429
00:22:45,600 --> 00:22:48,080
Speaker 1: word to empathy. I found the same for me, like

430
00:22:48,240 --> 00:22:51,240
Speaker 1: talking about hunting, and people just want to be spoken

431
00:22:51,280 --> 00:22:53,359
Speaker 1: to with in real terms, like this is what you're

432
00:22:53,359 --> 00:22:55,719
Speaker 1: gonna experience. I'm not going to give you the bullet

433
00:22:55,720 --> 00:22:59,800
Speaker 1: points that you know, these conservation groups or somebody wants

434
00:22:59,840 --> 00:23:01,639
Speaker 1: to of you. It's not what you learn hunter safety.

435
00:23:01,800 --> 00:23:03,880
Speaker 1: This is this damn thing is complex. And I think

436
00:23:03,920 --> 00:23:06,800
Speaker 1: to the point you're making, it's harder to teach kids

437
00:23:06,800 --> 00:23:08,639
Speaker 1: that because you can't present them with the entirety of

438
00:23:08,680 --> 00:23:10,160
Speaker 1: the picture in the beginning. You have to give them

439
00:23:10,200 --> 00:23:13,399
Speaker 1: like small prism, like hey, look at this thing. Climb

440
00:23:13,440 --> 00:23:15,560
Speaker 1: up in this box and shoot this thing, and we'll

441
00:23:15,600 --> 00:23:18,200
Speaker 1: start there and then we'll get to it eventually. Whereas

442
00:23:18,280 --> 00:23:20,439
Speaker 1: somebody's thirty five years old just start signing. You can

443
00:23:20,480 --> 00:23:22,640
Speaker 1: give him the whole thing, like, here's all of it,

444
00:23:22,840 --> 00:23:25,560
Speaker 1: and it's complex, sense, it's crazy, and you might cry,

445
00:23:25,600 --> 00:23:29,399
Speaker 1: you might laugh, it's gonna be crazy. And then for

446
00:23:29,440 --> 00:23:31,520
Speaker 1: you just to connect the food to it, which a

447
00:23:31,600 --> 00:23:35,000
Speaker 1: lot of folks don't um. Even I am very guilty

448
00:23:35,000 --> 00:23:37,280
Speaker 1: of taking. You know, if I get a deer and

449
00:23:37,280 --> 00:23:40,720
Speaker 1: I don't have the weekend to to process it, take

450
00:23:40,760 --> 00:23:43,439
Speaker 1: out the good cuts, you know, cut the steaks out

451
00:23:43,480 --> 00:23:45,119
Speaker 1: of the hams and take the rest of the butcher

452
00:23:45,280 --> 00:23:46,920
Speaker 1: let them do it. And even there and I feel

453
00:23:47,000 --> 00:23:48,800
Speaker 1: I feel bad. I'm like, man, I'm well, you're still

454
00:23:48,800 --> 00:23:51,000
Speaker 1: getting it back. Yeah, I mean, it's still coming back.

455
00:23:51,960 --> 00:23:53,840
Speaker 1: And it's like if you could, if there was enough

456
00:23:53,840 --> 00:23:56,720
Speaker 1: time of the day to really have that entire connection.

457
00:23:56,760 --> 00:24:00,720
Speaker 1: You would. I would, um, but the adult too. You

458
00:24:00,760 --> 00:24:03,840
Speaker 1: can go to them, especially from our perspective, and say

459
00:24:04,040 --> 00:24:05,679
Speaker 1: what what do you want? What is it that you

460
00:24:05,680 --> 00:24:08,440
Speaker 1: want on this? Well, I've got a family. I've got

461
00:24:09,400 --> 00:24:11,600
Speaker 1: five people in my family. I would really like to

462
00:24:11,600 --> 00:24:14,960
Speaker 1: be able to provide them with meat for the year.

463
00:24:15,000 --> 00:24:17,960
Speaker 1: I'm like, okay, well that's gonna be a challenge. Um,

464
00:24:18,000 --> 00:24:19,600
Speaker 1: you know, do you have a place to hunt army?

465
00:24:19,640 --> 00:24:21,080
Speaker 1: Do you have a place to process this? Do you

466
00:24:21,080 --> 00:24:24,960
Speaker 1: have a freezer? Freezer? And you gotta good a freezer? Um,

467
00:24:25,160 --> 00:24:26,919
Speaker 1: things like that. But and to be able to go

468
00:24:27,000 --> 00:24:28,840
Speaker 1: to them and then like, oh, yeah, well what do

469
00:24:28,880 --> 00:24:30,560
Speaker 1: you can't eat? Will they eat anything? Will they only

470
00:24:30,600 --> 00:24:33,119
Speaker 1: eat burgers? I mean ground or sausage or this and that?

471
00:24:33,200 --> 00:24:35,800
Speaker 1: And then like and I think most of them are like,

472
00:24:35,840 --> 00:24:37,199
Speaker 1: oh I thought that, you know, you have to do this,

473
00:24:37,240 --> 00:24:39,840
Speaker 1: And I'm like, no, you can make this work for you.

474
00:24:39,840 --> 00:24:43,200
Speaker 1: You can go in there and uh totally get out

475
00:24:43,200 --> 00:24:45,640
Speaker 1: of it what you want and just and have that comfort,

476
00:24:45,720 --> 00:24:48,280
Speaker 1: you know, because I'll do these classes where we might

477
00:24:48,320 --> 00:24:54,040
Speaker 1: do fairly uh complex butchery sequence, you know, and like

478
00:24:54,400 --> 00:24:56,480
Speaker 1: is how you cut the chops and there's this steak

479
00:24:56,520 --> 00:24:58,760
Speaker 1: and that steak and this roast and that roast. And

480
00:24:58,760 --> 00:25:01,400
Speaker 1: people be like, well what do you do? I'm like, well,

481
00:25:02,280 --> 00:25:05,280
Speaker 1: grind most of it, make a bunch of it into

482
00:25:05,359 --> 00:25:10,280
Speaker 1: a like a breakfast sausage. Um, make hot dogs and uh,

483
00:25:11,040 --> 00:25:13,960
Speaker 1: it's very very simple what I do because that's my

484
00:25:13,960 --> 00:25:18,040
Speaker 1: my needs. You know, my daughter will eat like the ground. Yeah,

485
00:25:18,119 --> 00:25:20,600
Speaker 1: I mean endlessly. I've got a lot of buddies that

486
00:25:20,600 --> 00:25:22,560
Speaker 1: are like that. So just do you want to take

487
00:25:22,600 --> 00:25:24,840
Speaker 1: the steaks? Take them because you and your wife love that.

488
00:25:25,000 --> 00:25:27,800
Speaker 1: My kid will eat the ground. That's it at a

489
00:25:27,800 --> 00:25:31,560
Speaker 1: lot of levels. So you've I mean, you're taking how

490
00:25:31,560 --> 00:25:34,520
Speaker 1: many people a year hunting that I've never hunted before

491
00:25:34,720 --> 00:25:37,119
Speaker 1: or at least have like not a whole lot of

492
00:25:37,119 --> 00:25:40,280
Speaker 1: experience doing it. Well, that's our our public classes we do.

493
00:25:40,440 --> 00:25:42,800
Speaker 1: We do public and we do private. So most of

494
00:25:42,840 --> 00:25:45,360
Speaker 1: the private classes that everybody has been before, because we're

495
00:25:45,400 --> 00:25:48,360
Speaker 1: typically being brought to a ranch and nine times out

496
00:25:48,359 --> 00:25:51,280
Speaker 1: of ten it's we're dealing with hogs. We have a

497
00:25:51,320 --> 00:25:53,119
Speaker 1: hog problem. We need to know what to do with

498
00:25:53,160 --> 00:25:56,640
Speaker 1: these hogs. Um, come out to our ranch for this weekend.

499
00:25:56,800 --> 00:25:59,000
Speaker 1: We roll out, we cook all the food. We you know,

500
00:25:59,240 --> 00:26:01,400
Speaker 1: you know, show them a few tricks and cleaning them

501
00:26:01,440 --> 00:26:03,399
Speaker 1: just to you know, make the whole process go a

502
00:26:03,440 --> 00:26:06,400
Speaker 1: little bit better. Um, we teach them how to butcher, cook,

503
00:26:06,480 --> 00:26:11,239
Speaker 1: package all that. But the public classes where anybody can

504
00:26:11,280 --> 00:26:13,440
Speaker 1: sign up, just one person if you want to come along.

505
00:26:13,640 --> 00:26:18,960
Speaker 1: Usually you know, a group about six seven people together. Um,

506
00:26:19,000 --> 00:26:22,640
Speaker 1: you know we're doing about uh three hunting and two

507
00:26:22,760 --> 00:26:25,960
Speaker 1: fishing a year. We're not doing as many as we

508
00:26:26,080 --> 00:26:28,560
Speaker 1: used to do. But and about half of them are

509
00:26:28,760 --> 00:26:33,639
Speaker 1: new hunters, so you're looking at about ten probably new hunters,

510
00:26:33,640 --> 00:26:38,320
Speaker 1: which is not much but uh definitely the best, the

511
00:26:38,320 --> 00:26:40,639
Speaker 1: best experience to sit in the blind with the person

512
00:26:40,640 --> 00:26:43,199
Speaker 1: when they shoot their first year hog and it's on

513
00:26:43,280 --> 00:26:45,160
Speaker 1: the ground, they get it and they you know, they've

514
00:26:45,200 --> 00:26:48,159
Speaker 1: sealed the deal and they know now how to go

515
00:26:48,240 --> 00:26:51,000
Speaker 1: about it, you know, and you you want to instill confidence,

516
00:26:51,040 --> 00:26:52,800
Speaker 1: you know, we don't we don't want to hide any

517
00:26:52,800 --> 00:26:56,159
Speaker 1: of our secrets. We want to give you everything that

518
00:26:56,280 --> 00:26:58,399
Speaker 1: you need to know to get out there and do it,

519
00:26:58,440 --> 00:27:01,439
Speaker 1: down to where to hunt, how how to get on land,

520
00:27:01,600 --> 00:27:04,520
Speaker 1: how to how to talk to a farmer that may

521
00:27:04,600 --> 00:27:06,920
Speaker 1: have a hog problem, to to get on that land

522
00:27:06,920 --> 00:27:09,520
Speaker 1: and help them with it and nothing fancy. You know,

523
00:27:09,600 --> 00:27:11,679
Speaker 1: we're not we're not trying to teach people how to

524
00:27:11,720 --> 00:27:15,000
Speaker 1: do a week long trek in Wyoming for elk. You know,

525
00:27:15,040 --> 00:27:21,080
Speaker 1: we're we're talking down home, getting mostly city people out

526
00:27:21,119 --> 00:27:25,480
Speaker 1: there and uh connected with the hunt. And these days,

527
00:27:25,480 --> 00:27:28,520
Speaker 1: I'm I'm just really I stay pretty focused on hogs

528
00:27:28,560 --> 00:27:31,160
Speaker 1: because it just makes so much sense. You gotta pay

529
00:27:31,160 --> 00:27:35,359
Speaker 1: a lot fair dear LEAs. Um. But hogs are you know,

530
00:27:35,440 --> 00:27:40,560
Speaker 1: and no input, invasive, highly destructive animal that's breeding at

531
00:27:40,560 --> 00:27:44,240
Speaker 1: a rate that you know, we we don't even understand.

532
00:27:44,359 --> 00:27:47,200
Speaker 1: Right it's it's gonna be bad. We're in there. We're

533
00:27:47,240 --> 00:27:50,560
Speaker 1: on like the golden days of the hog problem right now. Uh.

534
00:27:50,600 --> 00:27:53,040
Speaker 1: And so in my mind, teaching people to get out

535
00:27:53,080 --> 00:27:57,359
Speaker 1: there and and source hog and and work, you know,

536
00:27:57,400 --> 00:28:01,240
Speaker 1: work towards at least controlling them a bit is uh

537
00:28:01,320 --> 00:28:04,040
Speaker 1: that's good work. Well, it's damn delicious. That's so good.

538
00:28:04,160 --> 00:28:06,840
Speaker 1: People don't understand. I mean, I think they even Hovelina's

539
00:28:06,840 --> 00:28:09,960
Speaker 1: to some extent. People see the animal, it's smelly, it

540
00:28:10,080 --> 00:28:12,440
Speaker 1: rolls in its own ship, and but that's what a

541
00:28:12,600 --> 00:28:16,720
Speaker 1: domesticalg does the same. I think the eighty ninety pound

542
00:28:17,600 --> 00:28:20,200
Speaker 1: board is you know, one of those that's some of

543
00:28:20,280 --> 00:28:24,679
Speaker 1: the best meat you ever gonna It's utterly misunderstood, and

544
00:28:24,720 --> 00:28:27,199
Speaker 1: I've I've heard all the myths. I've heard all the

545
00:28:27,520 --> 00:28:29,840
Speaker 1: you know, the tricks and everything in order or or

546
00:28:29,880 --> 00:28:33,359
Speaker 1: people just leave them lay because they they say they're terrible.

547
00:28:33,359 --> 00:28:37,880
Speaker 1: And it's the best meat I have ever had. UM

548
00:28:38,000 --> 00:28:40,719
Speaker 1: has been fair long. And you know, I remember one

549
00:28:40,800 --> 00:28:43,320
Speaker 1: night we were sitting at the at the restaurant and

550
00:28:43,320 --> 00:28:47,440
Speaker 1: we've just gotten in some uh some whole fairal hawks

551
00:28:47,480 --> 00:28:49,520
Speaker 1: and they just looked beautiful. They were coming off of

552
00:28:50,560 --> 00:28:53,959
Speaker 1: uh some really not I mean really good land out

553
00:28:54,000 --> 00:28:55,600
Speaker 1: in the hell Country, and they had a lot of

554
00:28:55,600 --> 00:28:58,880
Speaker 1: fat on them, but not too much. They were intermuscular fat,

555
00:28:58,960 --> 00:29:02,200
Speaker 1: the marbling. And we cut these little steaks off the shoulders,

556
00:29:02,440 --> 00:29:05,400
Speaker 1: which is my favorite, and we grilled one up and

557
00:29:05,440 --> 00:29:08,080
Speaker 1: it was profound. I was sitting there and I called

558
00:29:08,080 --> 00:29:09,600
Speaker 1: her it was my dinner, but I was like I

559
00:29:09,640 --> 00:29:11,240
Speaker 1: was calling everybody over and I was like, just try this,

560
00:29:11,360 --> 00:29:15,080
Speaker 1: try this, and everybody walked up. It was like, that's amazing.

561
00:29:15,080 --> 00:29:19,280
Speaker 1: I've never tasting anything like that. It was so good. UM,

562
00:29:19,360 --> 00:29:21,800
Speaker 1: And you know, we're I'm I'm working on a second

563
00:29:21,800 --> 00:29:24,920
Speaker 1: book right now that is dedicated only to fair log. Wow,

564
00:29:25,400 --> 00:29:28,600
Speaker 1: it's the elephant in the room. Everybody wants to know

565
00:29:28,760 --> 00:29:30,760
Speaker 1: how to deal with them. We used to do venison

566
00:29:30,840 --> 00:29:33,800
Speaker 1: classes and people would just like, well, what about a hog?

567
00:29:34,200 --> 00:29:36,680
Speaker 1: What about a hog? And it's just every every class.

568
00:29:36,720 --> 00:29:38,720
Speaker 1: It's like I felt, I felt like I spent half

569
00:29:38,760 --> 00:29:41,680
Speaker 1: my time talking about pigs. It seems like the perfect

570
00:29:41,680 --> 00:29:43,960
Speaker 1: storm too. It's an animal that Wait, they're plentiful, there's

571
00:29:44,000 --> 00:29:47,240
Speaker 1: no seasons, you can hunt any which way you'd like. Um,

572
00:29:47,280 --> 00:29:51,120
Speaker 1: people want you to kill them, and they're delicious at

573
00:29:51,120 --> 00:29:54,720
Speaker 1: almost all levels. Why not? Why not expand the palette

574
00:29:54,760 --> 00:29:57,800
Speaker 1: so you can serve almost every purpose imaginable for wildlife.

575
00:29:57,800 --> 00:30:01,000
Speaker 1: I mean you're taking and uh basi species off the

576
00:30:01,080 --> 00:30:03,560
Speaker 1: land and you're eating it and it's delicious. Ship like

577
00:30:03,600 --> 00:30:07,600
Speaker 1: that is? How's that not the best equation from teaching

578
00:30:07,640 --> 00:30:10,200
Speaker 1: somebody that. I would love to have a very civil

579
00:30:10,240 --> 00:30:14,800
Speaker 1: dialogue with a vegan about farrell hawks, because my first

580
00:30:14,840 --> 00:30:21,000
Speaker 1: point is they're eating your food, they're rooting through your figures. Yes,

581
00:30:21,120 --> 00:30:23,760
Speaker 1: they're polluting your water supply. We could probably find a

582
00:30:23,840 --> 00:30:26,200
Speaker 1: vegan pretty quick. I bet we could go outside and

583
00:30:28,880 --> 00:30:31,880
Speaker 1: yet hopper and hit one in the head. I mean,

584
00:30:32,360 --> 00:30:35,600
Speaker 1: which I don't advocate lightly. They're usually pretty weak, they

585
00:30:35,640 --> 00:30:38,240
Speaker 1: might fall over injured. But yeah, I mean, I think

586
00:30:38,280 --> 00:30:41,760
Speaker 1: that's what a beautiful way to teach people and what like.

587
00:30:41,840 --> 00:30:45,000
Speaker 1: There's no I often think if you were to continue

588
00:30:45,000 --> 00:30:47,160
Speaker 1: to promote, promote and promote, say, elk is the most

589
00:30:47,160 --> 00:30:49,480
Speaker 1: delicious thing, and everybody in America suddenly wanted a piece

590
00:30:49,480 --> 00:30:52,280
Speaker 1: of that, me be in trouble. But not with Farrell Hawks,

591
00:30:52,880 --> 00:30:54,920
Speaker 1: not for I mean, how many was the three Sounders

592
00:30:54,960 --> 00:30:58,400
Speaker 1: a year? More than that? Um, you know, probably a

593
00:30:58,480 --> 00:31:02,200
Speaker 1: little more than a round two. But I mean it's

594
00:31:02,200 --> 00:31:05,520
Speaker 1: just I mean, sexual maturity at five or six months,

595
00:31:04,920 --> 00:31:08,760
Speaker 1: just station, three months, three weeks, three days, um. And

596
00:31:08,800 --> 00:31:11,160
Speaker 1: then litter size. You know, you've seen him roll down.

597
00:31:11,160 --> 00:31:13,560
Speaker 1: The litter can be anywhere from two to twelve. So

598
00:31:13,640 --> 00:31:16,880
Speaker 1: it's it's hard to it's hard to guess. But I

599
00:31:16,880 --> 00:31:18,760
Speaker 1: mean I heard a stat the other day for every

600
00:31:20,000 --> 00:31:22,440
Speaker 1: hundred people in Texas, there's ten Farrell Hogs. And that's

601
00:31:22,480 --> 00:31:24,440
Speaker 1: where we stand, right, that's where we stay today. It's

602
00:31:24,440 --> 00:31:29,280
Speaker 1: probably eleven we're talking national debt that you can have

603
00:31:29,280 --> 00:31:31,680
Speaker 1: a t numbers are going up saw. I mean, I

604
00:31:31,720 --> 00:31:34,120
Speaker 1: live right out west of town here and I had

605
00:31:34,440 --> 00:31:36,000
Speaker 1: four of them in my front yard the other day

606
00:31:36,040 --> 00:31:40,520
Speaker 1: and I thought, no way, that absolutely absolutely and I thought,

607
00:31:40,520 --> 00:31:42,600
Speaker 1: I'll get the crossbow out here, go to work if

608
00:31:42,640 --> 00:31:44,400
Speaker 1: I have to do. Yeah. I mean, I live on

609
00:31:44,440 --> 00:31:47,160
Speaker 1: the east side. We Um go on the hike and

610
00:31:47,160 --> 00:31:50,360
Speaker 1: bike trail, um, and see sign out there, and I thought,

611
00:31:50,360 --> 00:31:52,880
Speaker 1: there's no way that this is hog sign. And then

612
00:31:52,880 --> 00:31:55,160
Speaker 1: one of my guides one days said that he saw

613
00:31:55,200 --> 00:31:57,440
Speaker 1: hogs of that exact same spot on the trail and

614
00:31:57,480 --> 00:32:01,280
Speaker 1: sure enough, I mean you see their track. Uh. It

615
00:32:01,480 --> 00:32:03,400
Speaker 1: is crazy and it but it just I mean it

616
00:32:03,440 --> 00:32:05,680
Speaker 1: feels good to hunt him and it's and it's coming

617
00:32:05,680 --> 00:32:09,240
Speaker 1: down to where that's just my favorite thing to hunt.

618
00:32:09,440 --> 00:32:13,120
Speaker 1: I really enjoy it. Um. I really like eating them.

619
00:32:13,880 --> 00:32:15,760
Speaker 1: I respect them a lot too. And it's like I

620
00:32:16,400 --> 00:32:19,360
Speaker 1: hate the whole I hate hogs. I want them all.

621
00:32:19,400 --> 00:32:21,560
Speaker 1: I like to shoot him in the guts and all this,

622
00:32:21,640 --> 00:32:24,840
Speaker 1: and it's like, you know, they're like I think humans

623
00:32:24,840 --> 00:32:28,720
Speaker 1: have this flaw where you know, like zombies and Nazis

624
00:32:29,120 --> 00:32:32,040
Speaker 1: are You can kill all you want, of course zombies,

625
00:32:32,120 --> 00:32:34,960
Speaker 1: but whatever, but like there's this you get this once

626
00:32:34,960 --> 00:32:37,320
Speaker 1: you give this license to be like, oh well, it's

627
00:32:37,480 --> 00:32:41,800
Speaker 1: it's it's culturally acceptable to just violently kill these things

628
00:32:41,840 --> 00:32:45,520
Speaker 1: as much as you want. And those are that picks

629
00:32:45,520 --> 00:32:47,640
Speaker 1: fall in that category. And I think that's a that's

630
00:32:47,680 --> 00:32:49,640
Speaker 1: a bit. I mean, you still have to remember that

631
00:32:49,680 --> 00:32:52,560
Speaker 1: as oppression an animal, and then animal has an interesting

632
00:32:52,600 --> 00:32:54,680
Speaker 1: story of how it that's where it is. Uh. I

633
00:32:54,760 --> 00:32:59,480
Speaker 1: do believe that we brought them here? Yeah, so I

634
00:32:59,480 --> 00:33:02,800
Speaker 1: mean wasn't Maybe you unless you you know you're you

635
00:33:02,800 --> 00:33:06,440
Speaker 1: can trace your roots back to the Spanish Irish. We

636
00:33:06,440 --> 00:33:10,800
Speaker 1: were too drunk to pull off that coordination, could have

637
00:33:10,840 --> 00:33:14,000
Speaker 1: never figured that out. But it is a problem that

638
00:33:14,040 --> 00:33:17,160
Speaker 1: we brought on ourselves. And so I mean I think

639
00:33:17,240 --> 00:33:19,640
Speaker 1: that you know, have have a bit of respect for

640
00:33:19,720 --> 00:33:21,560
Speaker 1: well and you see that in New Zealand a lot

641
00:33:21,600 --> 00:33:24,280
Speaker 1: they have all these fairal I mean fairal term non

642
00:33:24,360 --> 00:33:27,600
Speaker 1: native mammals they have there and their get up an alicopter,

643
00:33:27,680 --> 00:33:29,880
Speaker 1: fly around, shoot red deer like it's going out of style,

644
00:33:29,920 --> 00:33:31,680
Speaker 1: or shoot shammy and tar and just throw them in

645
00:33:31,720 --> 00:33:34,640
Speaker 1: a ditch. Like those animals are there now, they're part

646
00:33:34,640 --> 00:33:37,600
Speaker 1: of the landscape. You put them there. Maybe you didn't,

647
00:33:37,640 --> 00:33:41,480
Speaker 1: but your your grandfather did. So why not treat them

648
00:33:41,520 --> 00:33:45,400
Speaker 1: like even if they're even if they're destructive and invasive,

649
00:33:45,440 --> 00:33:47,080
Speaker 1: why not treat them as part of the landscape and

650
00:33:47,200 --> 00:33:50,440
Speaker 1: something to go in and manage. And as you you're

651
00:33:50,480 --> 00:33:52,280
Speaker 1: well aware, as soon as you take the gloves off,

652
00:33:52,360 --> 00:33:55,240
Speaker 1: as far as don't respect this animal, we don't care anymore.

653
00:33:55,960 --> 00:33:58,239
Speaker 1: It starts to be playtime. And it starts to be

654
00:33:58,280 --> 00:34:00,240
Speaker 1: like I can kill it anyway I want, and I

655
00:34:00,320 --> 00:34:02,280
Speaker 1: throw grenade at it. If I miss whatever blow, it's

656
00:34:02,320 --> 00:34:06,160
Speaker 1: leg off, doesn't matter. Just the hal like man that

657
00:34:06,280 --> 00:34:08,440
Speaker 1: like surfaces a lot of the ship that anti hunters

658
00:34:08,960 --> 00:34:11,520
Speaker 1: think is down hiding there that we're trying to be like, Wow,

659
00:34:11,520 --> 00:34:14,640
Speaker 1: we're conservationist but not really precise. Yeah, and so it's

660
00:34:14,960 --> 00:34:18,480
Speaker 1: hogs have tended to like surface this. Uh well, what

661
00:34:18,600 --> 00:34:20,160
Speaker 1: I can do whatever I want now and just sure

662
00:34:20,160 --> 00:34:22,560
Speaker 1: do like killing and I don't like killing elk, I'll

663
00:34:22,560 --> 00:34:24,560
Speaker 1: do like killing these hogs. And wait, man, do you

664
00:34:24,760 --> 00:34:27,239
Speaker 1: I feel like you feel like that about everything? Um?

665
00:34:27,320 --> 00:34:29,400
Speaker 1: And so that's a problem I've had with the jumping

666
00:34:29,400 --> 00:34:33,319
Speaker 1: a helicopter and you know, mow him down or and

667
00:34:33,440 --> 00:34:36,160
Speaker 1: I get it as a as a control like if

668
00:34:36,160 --> 00:34:38,960
Speaker 1: your land is completely overrun, which is which is very common,

669
00:34:38,960 --> 00:34:40,759
Speaker 1: and I don't that is not my land, So I'm

670
00:34:40,800 --> 00:34:42,800
Speaker 1: not there to make that decision. And I'm not judging,

671
00:34:42,880 --> 00:34:45,600
Speaker 1: but I'm just saying that the motivations and the the

672
00:34:45,719 --> 00:34:49,880
Speaker 1: joy taken out of just the wounding, I do have

673
00:34:49,920 --> 00:34:52,560
Speaker 1: a problem with that, um. And I'm not saying that

674
00:34:52,600 --> 00:34:56,440
Speaker 1: every hog needs to be retained in order to feed people,

675
00:34:56,880 --> 00:35:01,680
Speaker 1: but I don't see anything wrong with making it a go. Um.

676
00:35:01,719 --> 00:35:03,879
Speaker 1: You know, it's like if we don't start thinking about

677
00:35:03,960 --> 00:35:06,799
Speaker 1: these things now, um, you know, when are we going

678
00:35:06,840 --> 00:35:08,840
Speaker 1: to it? Would it would be a nice thing. You know,

679
00:35:08,880 --> 00:35:12,680
Speaker 1: there are people in this state that don't have enough food.

680
00:35:13,280 --> 00:35:15,799
Speaker 1: There are hogs that are killed from helicopters and they

681
00:35:15,880 --> 00:35:19,719
Speaker 1: just rot. And I don't have a clear solution for that.

682
00:35:19,800 --> 00:35:24,359
Speaker 1: But I'm just saying avoiding the conversation or or pretending like, oh,

683
00:35:24,440 --> 00:35:26,600
Speaker 1: it's there's nothing that could be done in that case,

684
00:35:26,680 --> 00:35:29,640
Speaker 1: I think it's not. It's not correct. Like much of

685
00:35:29,640 --> 00:35:31,839
Speaker 1: those things, it's complicated, but it's not. That doesn't mean

686
00:35:31,840 --> 00:35:34,200
Speaker 1: we're not going to talk about it and examine it, like, Okay,

687
00:35:34,280 --> 00:35:37,319
Speaker 1: it's currently it's kind of like the gloves are off.

688
00:35:37,480 --> 00:35:40,160
Speaker 1: That's so that's at some level that's okay, because that's necessary.

689
00:35:40,520 --> 00:35:42,520
Speaker 1: At some level. We we gotta like make sure we

690
00:35:42,640 --> 00:35:46,400
Speaker 1: rain that in sometimes like okay, okay, night time tactical

691
00:35:46,480 --> 00:35:49,560
Speaker 1: halk cunning is fine. But you can palm up in

692
00:35:49,560 --> 00:35:51,080
Speaker 1: the back of your truck and take him into town,

693
00:35:51,480 --> 00:35:54,440
Speaker 1: take them to a processor and give him away, or

694
00:35:54,760 --> 00:35:57,239
Speaker 1: eat them yourself whatever you're gonna do, or shoot them

695
00:35:57,239 --> 00:35:59,640
Speaker 1: out a helicopter. That's great, but just have an idea

696
00:35:59,719 --> 00:36:02,680
Speaker 1: what's happened at the end of that. It would be

697
00:36:02,680 --> 00:36:05,280
Speaker 1: something to strive for. And you know, and that said also,

698
00:36:05,440 --> 00:36:07,920
Speaker 1: I would never take a running shot on a deer.

699
00:36:08,680 --> 00:36:11,520
Speaker 1: I will take a running shot on totally agree. I

700
00:36:11,520 --> 00:36:13,640
Speaker 1: mean that's those animals are different. You would treat them

701
00:36:13,640 --> 00:36:17,239
Speaker 1: differently because of what they are. Um, it's an entangled one.

702
00:36:17,280 --> 00:36:18,959
Speaker 1: It's one that I always think like, it's a cash

703
00:36:19,000 --> 00:36:21,879
Speaker 1: crop for a lot of outfitters. Um, you pay people.

704
00:36:22,120 --> 00:36:23,800
Speaker 1: You know, if it was really that big a problem,

705
00:36:24,239 --> 00:36:26,600
Speaker 1: dudes wouldn't be taking your money. They'd be like, come on,

706
00:36:27,320 --> 00:36:29,279
Speaker 1: it's costing me money. I don't know. If you've got

707
00:36:29,320 --> 00:36:33,200
Speaker 1: a hog problem, if you charge two dollars day, if

708
00:36:33,239 --> 00:36:35,399
Speaker 1: you see how you can shoot one. Wait a minute,

709
00:36:35,400 --> 00:36:38,759
Speaker 1: what are you talking about. Yeah, twenty bullets right here,

710
00:36:39,280 --> 00:36:42,120
Speaker 1: twenty that should work. So I've seen that how it

711
00:36:42,160 --> 00:36:43,920
Speaker 1: becomes a bit of a cash crop. Now that's not

712
00:36:43,960 --> 00:36:46,440
Speaker 1: totally true all over the place, but some people treated like, well,

713
00:36:46,480 --> 00:36:47,920
Speaker 1: I can make a little bit of money off this,

714
00:36:48,680 --> 00:36:51,520
Speaker 1: it is still hunting, and it's a grander sense, So

715
00:36:51,600 --> 00:36:54,399
Speaker 1: I have to charge somebody for it. If if you're

716
00:36:54,400 --> 00:36:56,120
Speaker 1: doing that, it's simple act of doing that, you're already

717
00:36:56,120 --> 00:37:00,120
Speaker 1: giving up the eradication idea because that's now you're out

718
00:37:00,160 --> 00:37:03,799
Speaker 1: to commodity. You don't want to eradicate a commodity exactly.

719
00:37:03,920 --> 00:37:06,640
Speaker 1: And that's the whole that's like a weird conundrum with

720
00:37:06,640 --> 00:37:11,080
Speaker 1: our value system. Like hunting provides value fully, ship honeys

721
00:37:11,080 --> 00:37:14,000
Speaker 1: now provide value to something that we run eradicate. Look

722
00:37:14,000 --> 00:37:18,600
Speaker 1: at the simitar orics. You know, it's preserved through hunting. Um.

723
00:37:18,680 --> 00:37:20,759
Speaker 1: You know, people you know got all up in arms

724
00:37:20,800 --> 00:37:23,040
Speaker 1: because they thought we're going to kill all of them.

725
00:37:23,120 --> 00:37:25,680
Speaker 1: But hunters don't want to kill all of them. They

726
00:37:25,719 --> 00:37:31,439
Speaker 1: want to keep them around. Um. And so the complicating

727
00:37:31,480 --> 00:37:34,640
Speaker 1: factor with hogs is, you know, the state agencies want

728
00:37:34,640 --> 00:37:37,680
Speaker 1: them all gone in staid. Monetize them in any way

729
00:37:37,960 --> 00:37:41,920
Speaker 1: through hunting and so forth is detrimental to their efforts.

730
00:37:41,920 --> 00:37:43,759
Speaker 1: And I know a couple of states I can't name them,

731
00:37:43,800 --> 00:37:48,560
Speaker 1: but they have outlawed recreational hog hunting and as an

732
00:37:48,560 --> 00:37:54,120
Speaker 1: experiment to see what happens if you demonetize the hunting

733
00:37:54,120 --> 00:37:56,440
Speaker 1: of hogs, to see if that affects their population. And

734
00:37:56,480 --> 00:38:01,480
Speaker 1: I know what the it's not. The rangers aren't just

735
00:38:01,520 --> 00:38:05,040
Speaker 1: gonna all of a sudden give that up. And I mean,

736
00:38:05,480 --> 00:38:07,960
Speaker 1: I've never paid down a hog, and but every time

737
00:38:08,000 --> 00:38:10,680
Speaker 1: I see one, I'm like, it's an exciting experience. Like

738
00:38:10,680 --> 00:38:12,600
Speaker 1: there's a hog. I'm gonna shoot that, I'm gonna eat that,

739
00:38:12,880 --> 00:38:17,120
Speaker 1: and I'm excited about that. Yeah, I see a whole hog.

740
00:38:17,239 --> 00:38:18,960
Speaker 1: I'm like, I see a fifty pound hog. I don't

741
00:38:18,960 --> 00:38:21,000
Speaker 1: see like a cute little fella. I see that's a

742
00:38:21,040 --> 00:38:23,160
Speaker 1: whole hog. And I can put on my trigger, I

743
00:38:23,160 --> 00:38:26,680
Speaker 1: can close that and thing covered in bacon, ironically covering bacon,

744
00:38:28,600 --> 00:38:30,600
Speaker 1: go back in the house and come back, and it's delicious.

745
00:38:30,680 --> 00:38:32,919
Speaker 1: Like that's what I see. And I think if if

746
00:38:33,360 --> 00:38:36,240
Speaker 1: other folks would see that, And I don't be interested

747
00:38:36,760 --> 00:38:38,680
Speaker 1: being a text and what you think about Havelina, because

748
00:38:38,719 --> 00:38:41,640
Speaker 1: I start now that I shot and eight If you Havevelina,

749
00:38:41,680 --> 00:38:43,000
Speaker 1: I think the same thing about that when I see

750
00:38:43,040 --> 00:38:46,160
Speaker 1: when I'm like dinner boom. Yeah. You know. Yeah, there's

751
00:38:46,200 --> 00:38:49,879
Speaker 1: limitations on those though too. Yeah. And I mean as

752
00:38:49,960 --> 00:38:52,600
Speaker 1: game animal and not as prolific. And you know, like

753
00:38:52,640 --> 00:38:55,960
Speaker 1: I said, it's like all of my hunting efforts are

754
00:38:56,000 --> 00:38:58,680
Speaker 1: pretty much. I mean, I go, I go to the

755
00:38:58,680 --> 00:39:01,400
Speaker 1: deer store once year, and like, I just want to

756
00:39:01,480 --> 00:39:04,719
Speaker 1: knock down some big does as fast as I can.

757
00:39:05,280 --> 00:39:09,000
Speaker 1: If I saw fourteen point buck walk out, I take

758
00:39:09,040 --> 00:39:11,640
Speaker 1: a picture of it and show it to somebody that

759
00:39:11,719 --> 00:39:15,359
Speaker 1: cares to be like, I saw him over there. If

760
00:39:15,360 --> 00:39:17,560
Speaker 1: you're interested, I think he might be there, but I

761
00:39:17,600 --> 00:39:21,320
Speaker 1: am not. I don't care. Um uh you know, shoot

762
00:39:21,320 --> 00:39:24,840
Speaker 1: a few does, shoot a few ducks. Um. And beyond that,

763
00:39:24,920 --> 00:39:27,520
Speaker 1: it's just it's gotten down to being hogs for me,

764
00:39:28,080 --> 00:39:30,759
Speaker 1: and that's great. That's I look forward to reading that

765
00:39:30,760 --> 00:39:33,279
Speaker 1: book because there's a lot. There's a lot that I

766
00:39:33,320 --> 00:39:34,920
Speaker 1: think people need to know. One about the history of

767
00:39:34,920 --> 00:39:37,160
Speaker 1: the animal, and too about like where it stands out

768
00:39:37,200 --> 00:39:38,719
Speaker 1: and where it stands to go in the future, because

769
00:39:38,719 --> 00:39:43,560
Speaker 1: it's certainly isn't entangled in Texas is like the flag way,

770
00:39:44,200 --> 00:39:47,280
Speaker 1: We're gonna set the standard here, um, you know, in control.

771
00:39:47,760 --> 00:39:52,040
Speaker 1: And it's such an interesting environment because you know, privately

772
00:39:52,120 --> 00:39:56,600
Speaker 1: owned state has uh it's it's helped the hogs quite

773
00:39:56,600 --> 00:39:58,840
Speaker 1: a bit because there's these vast ranches and they have

774
00:39:59,280 --> 00:40:04,439
Speaker 1: these hogs huge areas where they can go, huge sanctuaries

775
00:40:04,640 --> 00:40:08,279
Speaker 1: that that they can they can be untouched and breed. Um.

776
00:40:08,360 --> 00:40:11,400
Speaker 1: And then they're fed corn almost year round in a

777
00:40:11,440 --> 00:40:15,360
Speaker 1: lot of places too. So um, you know, the problem

778
00:40:15,440 --> 00:40:20,880
Speaker 1: is exacerbated by the almost cultural climate of Texas. So

779
00:40:21,120 --> 00:40:23,160
Speaker 1: you know, I find it very fascinating and I really

780
00:40:23,200 --> 00:40:25,640
Speaker 1: want to be able to delve into it. And I

781
00:40:25,640 --> 00:40:28,160
Speaker 1: think that this project that we're working on, you know,

782
00:40:28,200 --> 00:40:32,239
Speaker 1: we're trying to approach you know, cooking them in a

783
00:40:32,320 --> 00:40:35,719
Speaker 1: in a way where kind of empower people to to

784
00:40:35,800 --> 00:40:37,839
Speaker 1: look at their an individual hog and be like, oh,

785
00:40:37,840 --> 00:40:39,400
Speaker 1: I can get this in that out of them, instead

786
00:40:39,440 --> 00:40:42,560
Speaker 1: of treating each hog as the same animal, because you know,

787
00:40:42,800 --> 00:40:45,440
Speaker 1: thirty pound the pig is not the same as a

788
00:40:45,640 --> 00:40:48,680
Speaker 1: two hundred pound bore. Yeah, I'm I had a Texas

789
00:40:48,800 --> 00:40:51,040
Speaker 1: rancher telling me not too long ago that any any

790
00:40:51,080 --> 00:40:57,680
Speaker 1: hog ever throws in a ditch like like you said,

791
00:40:57,719 --> 00:41:00,160
Speaker 1: I probably are going to cut the backstraps out him

792
00:41:00,160 --> 00:41:03,200
Speaker 1: at night, but I'll figure something out. But you know,

793
00:41:03,239 --> 00:41:08,240
Speaker 1: those hundred forty nine pounders suck succulent sixty pounds of ruins.

794
00:41:07,880 --> 00:41:12,040
Speaker 1: No way, I can't have it. But that's you know,

795
00:41:12,280 --> 00:41:14,960
Speaker 1: insane with Haaveolina's guys like, well the little skunk pigs

796
00:41:14,960 --> 00:41:17,960
Speaker 1: and can't eat those. I'm like they stick. I'm like, well, yeah,

797
00:41:17,960 --> 00:41:20,080
Speaker 1: they stick, so do hogs. But you just peel off

798
00:41:20,120 --> 00:41:23,359
Speaker 1: those glands and they're above their hip and they taste

799
00:41:23,360 --> 00:41:26,239
Speaker 1: as good as anything I've ever tasted. Dad. Um, you

800
00:41:26,280 --> 00:41:28,680
Speaker 1: know we've been told you know when we we were

801
00:41:28,719 --> 00:41:30,320
Speaker 1: on a ranch. We worked on a ranch for about

802
00:41:30,360 --> 00:41:33,399
Speaker 1: five years for public classes, and the last two years

803
00:41:33,480 --> 00:41:36,680
Speaker 1: they allowed us to take some all Dad, and you

804
00:41:36,719 --> 00:41:39,960
Speaker 1: know my favorite conversations, Oh you know, hey, you ever

805
00:41:39,960 --> 00:41:44,120
Speaker 1: had all that? No? I heard it's inedible? Did you

806
00:41:44,120 --> 00:41:49,960
Speaker 1: try it? No? Okay? Good? I shot down a scientist.

807
00:41:50,000 --> 00:41:53,799
Speaker 1: Are you not a theorist either? I shot one down

808
00:41:53,800 --> 00:41:56,920
Speaker 1: in Del Rio and the cook was Mexican and he

809
00:41:56,960 --> 00:41:59,319
Speaker 1: would not let me in. They said, well, we don't

810
00:41:59,360 --> 00:42:01,359
Speaker 1: cook that here, like will you kill it here? Were

811
00:42:01,520 --> 00:42:03,719
Speaker 1: cooking herely, so we don't. The cook doesn't allow it

812
00:42:03,800 --> 00:42:06,720
Speaker 1: in this kitchen, like not even I said I'll cook it.

813
00:42:07,200 --> 00:42:08,759
Speaker 1: I would like. They said that he doesn't allow the

814
00:42:08,800 --> 00:42:11,680
Speaker 1: meat anywhere near his kitchen. That's how And they were

815
00:42:12,200 --> 00:42:14,640
Speaker 1: at some level and all that outfit or so I

816
00:42:14,680 --> 00:42:16,799
Speaker 1: cook cooked it up over the open fire and it

817
00:42:16,880 --> 00:42:20,279
Speaker 1: was terrible because it was I didn't really care at

818
00:42:20,320 --> 00:42:23,440
Speaker 1: that point, but um I talked to him and he said, oh,

819
00:42:23,440 --> 00:42:27,160
Speaker 1: they stay stink, they smell, they're nasty animals, face of animals.

820
00:42:27,200 --> 00:42:30,399
Speaker 1: Like that doesn't mean all that can't be good, that's true.

821
00:42:30,560 --> 00:42:32,600
Speaker 1: I mean, but you know people tend to also shoot

822
00:42:32,640 --> 00:42:35,719
Speaker 1: the biggest male. Yeah, it's like which it's like an

823
00:42:35,760 --> 00:42:42,520
Speaker 1: old ram too. Yeah. Yeah. Do you feel like people

824
00:42:42,560 --> 00:42:44,759
Speaker 1: like yourself that are, you know, really in it for

825
00:42:44,800 --> 00:42:47,080
Speaker 1: the culinary aspects and in it for the wild food?

826
00:42:47,400 --> 00:42:50,439
Speaker 1: I always asked, you feel like unburdened by not having

827
00:42:50,440 --> 00:42:52,359
Speaker 1: to worry about what's what's on top of animal's head.

828
00:42:52,400 --> 00:42:54,560
Speaker 1: I mean, they're absolutely I feel like, you know, you

829
00:42:54,560 --> 00:42:56,680
Speaker 1: feel like you're getting it right somehow, or other people

830
00:42:56,680 --> 00:43:00,879
Speaker 1: got it wrong. Uh, you know, I really don't care

831
00:43:00,920 --> 00:43:03,480
Speaker 1: what other people do, and you know, if they if

832
00:43:03,520 --> 00:43:06,200
Speaker 1: they are really into that, then I support that. I

833
00:43:06,200 --> 00:43:09,000
Speaker 1: think that's wonderful, you know. But personally, you know, this

834
00:43:09,120 --> 00:43:12,560
Speaker 1: last year, we we do a deer hunt, me and

835
00:43:12,560 --> 00:43:14,480
Speaker 1: and three of my friends. And it's our it's our

836
00:43:14,520 --> 00:43:17,560
Speaker 1: freezer filler. We go out and we shoot deer, we

837
00:43:17,640 --> 00:43:20,640
Speaker 1: get it all together, process it, and we divided amongst

838
00:43:20,719 --> 00:43:24,960
Speaker 1: four families. Um. In years past, we've always hit it

839
00:43:25,160 --> 00:43:28,719
Speaker 1: uh perfectly when the does are really active, and we've

840
00:43:28,760 --> 00:43:31,120
Speaker 1: always it's in South Texas and the doughs are typically

841
00:43:31,160 --> 00:43:35,400
Speaker 1: just huge and beautiful and super tasty. This year, the

842
00:43:35,440 --> 00:43:37,520
Speaker 1: deer had already bachelored up when we went down there.

843
00:43:37,520 --> 00:43:39,160
Speaker 1: We went down there about two weeks later than we

844
00:43:39,200 --> 00:43:42,080
Speaker 1: normally do, and we ended up just shooting WESLEYE. Spikes

845
00:43:43,080 --> 00:43:45,200
Speaker 1: and I just really noticed the difference in the meat,

846
00:43:45,640 --> 00:43:47,640
Speaker 1: you know, and I just I kind of I missed

847
00:43:47,680 --> 00:43:50,000
Speaker 1: my does, you know. I mean, I like my ladies

848
00:43:50,920 --> 00:43:54,239
Speaker 1: and I like a big lady, big run, and it's

849
00:43:54,280 --> 00:43:57,200
Speaker 1: just it's not the same. And to me, that's, uh,

850
00:43:57,239 --> 00:44:00,239
Speaker 1: that's what it's all about, you know. And I of

851
00:44:00,280 --> 00:44:04,000
Speaker 1: course I enjoy hunting, I love it, um, but I

852
00:44:04,840 --> 00:44:06,759
Speaker 1: enjoy you know, at the end of the day when

853
00:44:06,760 --> 00:44:08,560
Speaker 1: the four of us come back and we've got four

854
00:44:08,680 --> 00:44:12,239
Speaker 1: or five, maybe six does on the ground, and it's like,

855
00:44:12,360 --> 00:44:14,839
Speaker 1: that's a good day. Man. When I was a kid,

856
00:44:14,920 --> 00:44:20,360
Speaker 1: skinning parties, like hunting was great. Killing an animal was

857
00:44:20,400 --> 00:44:23,759
Speaker 1: always a big event. But just four or five guys

858
00:44:23,760 --> 00:44:25,680
Speaker 1: in a garage for two years, strung up was the

859
00:44:25,719 --> 00:44:27,799
Speaker 1: best part of it for me. I look forward to

860
00:44:27,800 --> 00:44:30,200
Speaker 1: that more thing. Yeah, I love it too, you know,

861
00:44:30,320 --> 00:44:32,600
Speaker 1: and just you know, peeking under there, seeing how much

862
00:44:32,600 --> 00:44:36,800
Speaker 1: fat they've got, seeing how good your shot was, um,

863
00:44:36,840 --> 00:44:40,200
Speaker 1: and just looking forward to that, to that deer. But yeah, no,

864
00:44:40,640 --> 00:44:45,120
Speaker 1: you know, I love you know, listening to like Stephen

865
00:44:45,200 --> 00:44:48,280
Speaker 1: Ronnella reading his books and stuff like that. But it's um,

866
00:44:48,280 --> 00:44:50,400
Speaker 1: and I think this is really interestingness. I'm not that

867
00:44:50,480 --> 00:44:53,600
Speaker 1: kind of hunter at all. You know. I was talking

868
00:44:53,640 --> 00:44:55,360
Speaker 1: to a friend of mine the other day and we

869
00:44:55,360 --> 00:44:58,879
Speaker 1: we are very much on the same page. And that well,

870
00:44:59,120 --> 00:45:00,840
Speaker 1: I'll back up. He it out the other day to

871
00:45:00,880 --> 00:45:03,520
Speaker 1: a local creek right after a rain. He nailed three

872
00:45:03,600 --> 00:45:07,200
Speaker 1: big channel catfish. He drove twenty minutes from his house.

873
00:45:07,320 --> 00:45:10,000
Speaker 1: He went out there, he got those channel cats. He

874
00:45:10,040 --> 00:45:13,520
Speaker 1: brought him home his family is rabid for catfish. I

875
00:45:13,560 --> 00:45:16,479
Speaker 1: love catfish too, I mean, and and he was telling

876
00:45:16,480 --> 00:45:18,719
Speaker 1: me this, and I was like, Duddy fucking hailed it.

877
00:45:19,040 --> 00:45:21,960
Speaker 1: Like that's that. That is it right there to me

878
00:45:22,120 --> 00:45:24,120
Speaker 1: and to me and him, and we really see eyed eye.

879
00:45:24,200 --> 00:45:27,120
Speaker 1: Some people want to fly to Alaska. I don't. I

880
00:45:27,160 --> 00:45:29,719
Speaker 1: want to. I want to travel the shortest distance to

881
00:45:29,760 --> 00:45:33,200
Speaker 1: get myself dinner from my own region. I just think

882
00:45:33,239 --> 00:45:35,440
Speaker 1: that there's like I think that's where all the romances

883
00:45:35,480 --> 00:45:38,160
Speaker 1: and luckily everybody else's you know, wants to travel. But

884
00:45:38,440 --> 00:45:40,920
Speaker 1: man roommates is such a good word. But I I,

885
00:45:41,400 --> 00:45:43,640
Speaker 1: you know, I was hunting pigs. Um. I had a

886
00:45:43,640 --> 00:45:47,279
Speaker 1: little spot about five minutes from where we're sitting, and

887
00:45:47,320 --> 00:45:49,359
Speaker 1: I had a lot of pigs up there, and we

888
00:45:49,520 --> 00:45:51,839
Speaker 1: managed to kill two out of there. And it's I mean,

889
00:45:51,840 --> 00:45:55,680
Speaker 1: we're talking right outside the suburbs. By the way. I

890
00:45:55,680 --> 00:45:57,879
Speaker 1: got checked by the sheriff one day and he said

891
00:45:57,920 --> 00:46:03,520
Speaker 1: I was cool. Yeah, that was scary anyway, But to me,

892
00:46:04,040 --> 00:46:06,719
Speaker 1: that is the best to be able to, like, you know,

893
00:46:07,520 --> 00:46:09,480
Speaker 1: drive out there, shoot a pig, get in the cooler,

894
00:46:09,600 --> 00:46:11,719
Speaker 1: take a shower, and be sitting down for dinner at

895
00:46:11,760 --> 00:46:15,239
Speaker 1: eight pm. Um, that's really what I want, you know,

896
00:46:15,320 --> 00:46:19,200
Speaker 1: And it's not this uh not this long torturous hunt.

897
00:46:19,239 --> 00:46:22,200
Speaker 1: But I mean, I see the beauty and that, but

898
00:46:22,360 --> 00:46:26,160
Speaker 1: really I am I am mostly in it for the food,

899
00:46:26,320 --> 00:46:28,680
Speaker 1: and the more efficient I can be about that, the

900
00:46:28,760 --> 00:46:31,360
Speaker 1: more excited. It's funny that I see, you know, we

901
00:46:31,480 --> 00:46:33,480
Speaker 1: talk to people that do it for all these different reasons,

902
00:46:33,480 --> 00:46:36,080
Speaker 1: and there's some people that I know that do it

903
00:46:36,160 --> 00:46:39,120
Speaker 1: for that personal experience, that arduous journey, the bettering of

904
00:46:39,200 --> 00:46:42,040
Speaker 1: self and like the animal. Yeah, the animal at the

905
00:46:42,080 --> 00:46:43,800
Speaker 1: end is great, the meat at the end is great.

906
00:46:44,160 --> 00:46:46,520
Speaker 1: But they wouldn't None of that would be a special

907
00:46:46,520 --> 00:46:49,279
Speaker 1: if it was there was this like journey, this hard

908
00:46:49,400 --> 00:46:53,120
Speaker 1: journey that was all about perspective and challenge that kind

909
00:46:53,120 --> 00:46:56,160
Speaker 1: of that's awesome. I'm glad there's a spectrum of people

910
00:46:56,200 --> 00:46:59,040
Speaker 1: that somebody like yourself be like, I'd rather not mess

911
00:46:59,080 --> 00:47:01,160
Speaker 1: with that. I'd love to give catch a catfish that's

912
00:47:01,239 --> 00:47:04,560
Speaker 1: just as beautiful. And I think the romance for a

913
00:47:04,600 --> 00:47:08,520
Speaker 1: place that is right in front of you, he's a

914
00:47:08,560 --> 00:47:11,080
Speaker 1: little bit more intense than the romance for a place

915
00:47:11,120 --> 00:47:15,080
Speaker 1: that's far away. And I think that is that's key

916
00:47:15,120 --> 00:47:16,919
Speaker 1: to what you're talking about I mean, like you can

917
00:47:17,000 --> 00:47:19,880
Speaker 1: take your kids, can understand because of that catfish, what

918
00:47:19,920 --> 00:47:22,080
Speaker 1: it means when it rains, what it means when the

919
00:47:22,120 --> 00:47:26,040
Speaker 1: spring bloom starts, what these trees mean, what those trees mean,

920
00:47:26,120 --> 00:47:28,359
Speaker 1: what that al hoot means, what that turkey gobble means.

921
00:47:28,400 --> 00:47:31,040
Speaker 1: Like that is I have a small sun and I

922
00:47:31,080 --> 00:47:32,759
Speaker 1: walk outside him. I can't wait to tell him all,

923
00:47:32,920 --> 00:47:35,759
Speaker 1: like how all this is connected to what who he

924
00:47:35,840 --> 00:47:38,520
Speaker 1: is and what he does as a human. And you can't.

925
00:47:38,560 --> 00:47:40,440
Speaker 1: I mean, you can come back and talk about a caribet,

926
00:47:40,440 --> 00:47:44,480
Speaker 1: but you sure you can't show anyone unless it's Christmas times. Yeah,

927
00:47:45,320 --> 00:47:48,319
Speaker 1: now I think that's that's really that's really profound, and

928
00:47:48,360 --> 00:47:51,200
Speaker 1: that's you know, that's why I love it. You know,

929
00:47:51,239 --> 00:47:53,799
Speaker 1: I got to go on a grouse hunting Idaho and

930
00:47:54,680 --> 00:47:57,200
Speaker 1: it was amazing, and you know, I really loved it.

931
00:47:57,280 --> 00:48:00,040
Speaker 1: But you know I would have been just as I

932
00:48:00,160 --> 00:48:04,400
Speaker 1: be catching you know, some croppy in minutes northeast. He

933
00:48:04,960 --> 00:48:09,680
Speaker 1: would have been absolutely absolutely And that's you know the people.

934
00:48:09,719 --> 00:48:14,640
Speaker 1: I think we tend to add value to more beautiful animals.

935
00:48:14,680 --> 00:48:17,480
Speaker 1: We can tend to add value to elk. I think

936
00:48:17,520 --> 00:48:20,280
Speaker 1: we probably also had value regionally tannials that are more plentiful,

937
00:48:20,320 --> 00:48:22,600
Speaker 1: you know, turkeys and teer and such. But for me,

938
00:48:22,640 --> 00:48:26,440
Speaker 1: when I think about, like what's the most regal animal,

939
00:48:26,440 --> 00:48:29,680
Speaker 1: I'm like, oh, man, the wild sheep. Like I've never

940
00:48:30,080 --> 00:48:33,400
Speaker 1: I've seen like a few wild sheep out in nature before,

941
00:48:34,320 --> 00:48:37,360
Speaker 1: And I think, I why not have the same respect

942
00:48:37,440 --> 00:48:40,919
Speaker 1: or the same admiration for a catfish absolutely that lives

943
00:48:40,920 --> 00:48:43,400
Speaker 1: where you live and does basically is a part of

944
00:48:43,440 --> 00:48:47,200
Speaker 1: your daily existence, whereas this sheep there's very little I

945
00:48:47,239 --> 00:48:50,960
Speaker 1: can do to affect that sheep's life and vice versa. Yeah,

946
00:48:51,120 --> 00:48:53,359
Speaker 1: and so you what you're touching on is exactly that,

947
00:48:53,400 --> 00:48:55,799
Speaker 1: Like you can reach in that water and touch that

948
00:48:55,840 --> 00:48:59,840
Speaker 1: catfish whenever you feel like if you're good at noodle

949
00:48:59,880 --> 00:49:04,880
Speaker 1: and yeah, in a in that sense, you feel like

950
00:49:04,920 --> 00:49:09,160
Speaker 1: when you're teaching, when you're taking somebody through all of

951
00:49:09,160 --> 00:49:10,839
Speaker 1: the just killed and they're cutting the meat out, they're

952
00:49:10,840 --> 00:49:14,200
Speaker 1: dissecting it, you feel like they're that romances is there

953
00:49:14,880 --> 00:49:17,799
Speaker 1: during the process, they're feeling out as they're doing it

954
00:49:17,880 --> 00:49:20,759
Speaker 1: or is it just like yeah, paint by numbers at

955
00:49:20,800 --> 00:49:23,480
Speaker 1: that point. No, No, they're they're they're in it um

956
00:49:23,520 --> 00:49:27,520
Speaker 1: And I think it's it's The most fun part of

957
00:49:27,520 --> 00:49:30,080
Speaker 1: my job is we know the hunt. I mean, I

958
00:49:30,080 --> 00:49:32,960
Speaker 1: think that's where the real adrenaline build happens, you know.

959
00:49:33,040 --> 00:49:35,560
Speaker 1: And I remember I do a Parks and Wildlife hunt

960
00:49:35,800 --> 00:49:39,680
Speaker 1: a guide and uh do uh cook dinner and then

961
00:49:39,719 --> 00:49:42,080
Speaker 1: do a little class the next day out at Inks Lake,

962
00:49:42,120 --> 00:49:45,000
Speaker 1: which is really fun state park around here. Um, they

963
00:49:45,000 --> 00:49:46,920
Speaker 1: close off for hunting, and so it's I don't know,

964
00:49:46,960 --> 00:49:49,759
Speaker 1: there's something really exciting about going to a state park

965
00:49:50,440 --> 00:49:53,799
Speaker 1: that's closed for hunting. And so it's you feel like

966
00:49:53,840 --> 00:49:55,480
Speaker 1: you're just you're getting to pick all that for a

967
00:49:55,480 --> 00:49:57,960
Speaker 1: bid to step over the rope and you're like, yeah,

968
00:49:58,080 --> 00:50:01,840
Speaker 1: like the deer that we're on the playground, you know what,

969
00:50:01,840 --> 00:50:03,800
Speaker 1: all of a sudden. But it's available to new hunters

970
00:50:03,800 --> 00:50:06,560
Speaker 1: and it's to expose them and uh it's you know,

971
00:50:06,600 --> 00:50:08,560
Speaker 1: being able to sit with them when they shoot their

972
00:50:08,600 --> 00:50:12,520
Speaker 1: first dear. And man, I you know, I don't know,

973
00:50:12,680 --> 00:50:16,279
Speaker 1: I mean, my heart is just racing when when I

974
00:50:16,320 --> 00:50:18,000
Speaker 1: see that deer walk out and you're like, oh, that

975
00:50:18,160 --> 00:50:21,200
Speaker 1: is your dear, I know it, that's your dear, And

976
00:50:21,239 --> 00:50:23,759
Speaker 1: I'm like, take your time, and I'm just trying to

977
00:50:23,800 --> 00:50:26,000
Speaker 1: be cool because if I'm not cool. That guy is

978
00:50:26,040 --> 00:50:30,040
Speaker 1: not gonna be cool. So uh, it's I just I

979
00:50:30,120 --> 00:50:32,279
Speaker 1: love it, I really really love it. And then in

980
00:50:32,320 --> 00:50:34,440
Speaker 1: the cleaning when they you know, when they you know,

981
00:50:34,640 --> 00:50:36,360
Speaker 1: they touch it for the first time and they realize

982
00:50:36,400 --> 00:50:40,040
Speaker 1: it's hot not cold, you know, and like there's all

983
00:50:40,080 --> 00:50:42,319
Speaker 1: these these little, these little steps that they gotta take,

984
00:50:42,360 --> 00:50:45,919
Speaker 1: and then the guts and it's like us a little stinky, Yeah,

985
00:50:45,960 --> 00:50:48,040
Speaker 1: but you'll get better here in a second, will be fine.

986
00:50:48,719 --> 00:50:51,440
Speaker 1: And then you know, kind of work through it. And

987
00:50:51,440 --> 00:50:53,319
Speaker 1: then you show them all the different cuts and what

988
00:50:53,480 --> 00:50:55,799
Speaker 1: you can do with it and how to you know,

989
00:50:55,880 --> 00:50:57,760
Speaker 1: get the most out of it. And you know, again

990
00:50:57,880 --> 00:51:00,200
Speaker 1: have that conversation it's like what do you want? Well,

991
00:51:00,239 --> 00:51:01,879
Speaker 1: I don't know, Like what do you like to eat?

992
00:51:02,680 --> 00:51:04,359
Speaker 1: This is do you have a blank slate in front

993
00:51:04,400 --> 00:51:07,759
Speaker 1: of you? You like, if you like sausage, man, you

994
00:51:07,840 --> 00:51:11,800
Speaker 1: just hit the jackpot. So, uh, you know all those

995
00:51:11,840 --> 00:51:15,080
Speaker 1: things and and no, I I there's such a tangible

996
00:51:15,120 --> 00:51:22,399
Speaker 1: excitement with with new hunters and also teaching life long

997
00:51:22,520 --> 00:51:26,560
Speaker 1: hunters how to cut and do things a little better. Oh.

998
00:51:26,600 --> 00:51:29,000
Speaker 1: I never knew you could take the rib meat off

999
00:51:29,040 --> 00:51:32,040
Speaker 1: of a deer and make anything worth while I'm absolutely

1000
00:51:32,120 --> 00:51:35,200
Speaker 1: you can, um, because yeah, I think it's a hunter,

1001
00:51:35,360 --> 00:51:37,120
Speaker 1: even if somebody else. All the time you learn that

1002
00:51:37,160 --> 00:51:40,600
Speaker 1: in little pieces. You don't learn it's one sitting You're like,

1003
00:51:40,640 --> 00:51:42,359
Speaker 1: oh this is kind of cool. I'll do this one time.

1004
00:51:43,239 --> 00:51:47,800
Speaker 1: I'll do that next time. That's still learning. I'm still learning, absolutely,

1005
00:51:47,840 --> 00:51:51,640
Speaker 1: And every animals a little different and he just you know,

1006
00:51:51,920 --> 00:51:54,600
Speaker 1: it always changes and I love that and I'm always

1007
00:51:54,719 --> 00:51:57,080
Speaker 1: you know, try this out with that, you know, see

1008
00:51:57,120 --> 00:52:00,080
Speaker 1: if that's good. Sometimes it works, sometimes it doesn't, but

1009
00:52:00,600 --> 00:52:05,520
Speaker 1: it is the beauty of it and UM, but it's yours. Yeah.

1010
00:52:06,040 --> 00:52:09,440
Speaker 1: Food wise, is there anything that you know there's a

1011
00:52:09,480 --> 00:52:11,920
Speaker 1: lot of people out there that shoot a deer? Specifically, dear,

1012
00:52:11,960 --> 00:52:17,319
Speaker 1: i'd say, venison, Is there any tips that you've learned

1013
00:52:17,360 --> 00:52:19,480
Speaker 1: that are full proof that you just think people need

1014
00:52:19,520 --> 00:52:22,480
Speaker 1: to know because I'm interested in that, like as I

1015
00:52:22,520 --> 00:52:24,680
Speaker 1: cut up an elk or cut up a deer. Is

1016
00:52:24,719 --> 00:52:28,840
Speaker 1: there something that's a universal that you've seen that that

1017
00:52:28,960 --> 00:52:33,440
Speaker 1: always works and that people never do? Um? You know,

1018
00:52:33,800 --> 00:52:37,839
Speaker 1: I think there's yes, there is, UM and I think

1019
00:52:37,880 --> 00:52:43,319
Speaker 1: that specifically with venison, is people battle silver skin too much? UM.

1020
00:52:43,360 --> 00:52:46,759
Speaker 1: Silver skin, it's collagen, it's gonna melt into gelatine if

1021
00:52:46,760 --> 00:52:51,520
Speaker 1: it's cooked at a consistent, you know, pretty relatively low temperature,

1022
00:52:51,600 --> 00:52:55,000
Speaker 1: you know, like one nine or over for a long

1023
00:52:55,120 --> 00:52:57,880
Speaker 1: period of time, let's say three, four or five hours.

1024
00:52:57,920 --> 00:53:02,279
Speaker 1: So all those pieces the deer, like the shanks, the neck,

1025
00:53:02,680 --> 00:53:06,480
Speaker 1: things like that, that have a lot of silver in them, um,

1026
00:53:06,920 --> 00:53:09,960
Speaker 1: use those to your advantage. Just cut those off in

1027
00:53:09,960 --> 00:53:13,239
Speaker 1: big pieces and slow cook those. Don't try to bone

1028
00:53:13,280 --> 00:53:15,120
Speaker 1: them out and then clean all the silver off. You're

1029
00:53:15,120 --> 00:53:17,880
Speaker 1: wasting your time. And also what you're doing is you're

1030
00:53:17,960 --> 00:53:22,880
Speaker 1: undermining the base fact that that silver skin has a quality,

1031
00:53:23,280 --> 00:53:28,280
Speaker 1: that quality being gelatine, gelatine being a richness also nutrition.

1032
00:53:28,960 --> 00:53:33,520
Speaker 1: So take those shanks and those neck pieces and just

1033
00:53:33,560 --> 00:53:36,040
Speaker 1: cut those into big chunks and slow cook those and

1034
00:53:36,080 --> 00:53:39,239
Speaker 1: then let them meat fall off the bone instead of

1035
00:53:39,239 --> 00:53:41,319
Speaker 1: trying to go in there and meticulously trim all that

1036
00:53:41,400 --> 00:53:43,360
Speaker 1: silver out so you can get it to your grinder.

1037
00:53:43,440 --> 00:53:49,360
Speaker 1: There's other cuts on that animal, namely the hams, the shoulders, um,

1038
00:53:49,400 --> 00:53:51,880
Speaker 1: that are going to be way easier to put in

1039
00:53:51,880 --> 00:53:53,759
Speaker 1: the grinder, And in fact, you can just throw them

1040
00:53:53,840 --> 00:53:56,080
Speaker 1: right in if you have a powerful grinder. You don't

1041
00:53:56,120 --> 00:53:59,359
Speaker 1: really need to even worry about cleaning them up at all.

1042
00:53:59,719 --> 00:54:02,920
Speaker 1: So what we've done there is is not only getting

1043
00:54:02,960 --> 00:54:06,080
Speaker 1: more nutrition or in flavor out of that animal, but

1044
00:54:06,120 --> 00:54:08,960
Speaker 1: you're also doing a lot less work. It's kind of

1045
00:54:09,000 --> 00:54:12,040
Speaker 1: this lazy approach, but I feel that people get frustrated, like, oh,

1046
00:54:12,080 --> 00:54:14,200
Speaker 1: it takes so much time to trim all the silver

1047
00:54:14,440 --> 00:54:20,279
Speaker 1: silver out and I'm like, I spend zero minutes backstraps. No,

1048
00:54:20,440 --> 00:54:24,719
Speaker 1: absolutely got to take it off, Yeah, exactly, exactly. Any

1049
00:54:24,760 --> 00:54:28,360
Speaker 1: any muscle that doesn't get worked a lot, like your backstrap,

1050
00:54:28,400 --> 00:54:33,840
Speaker 1: your tenderloin has to be quickly obviously. Um. But uh,

1051
00:54:33,880 --> 00:54:36,520
Speaker 1: that silver can go into stock, you know. Of course,

1052
00:54:36,560 --> 00:54:39,040
Speaker 1: if you're not dealing with chronic wasting disease, there's the

1053
00:54:39,040 --> 00:54:43,680
Speaker 1: big asterisk right there. But you can take that silver

1054
00:54:44,000 --> 00:54:46,160
Speaker 1: in all the bones and make make stock out of it.

1055
00:54:46,160 --> 00:54:49,520
Speaker 1: That silver skin won't convert again into gelatine in your stock,

1056
00:54:49,560 --> 00:54:52,719
Speaker 1: and so there is zero waste coming off that animal. Yeah,

1057
00:54:52,800 --> 00:54:56,560
Speaker 1: clean up the backstrap really well. Um, but those those

1058
00:54:56,760 --> 00:54:59,040
Speaker 1: those legs. Basically, when I say shank, I mean from

1059
00:54:59,080 --> 00:55:01,440
Speaker 1: the elbow to the wrist or from the knee to

1060
00:55:01,560 --> 00:55:03,960
Speaker 1: the ankle. A lot of guys shanks becoming I mean,

1061
00:55:04,320 --> 00:55:07,160
Speaker 1: guys like Remmy Warren step Ranella, and that's what shanks are.

1062
00:55:07,200 --> 00:55:10,560
Speaker 1: One of the first things they're looking at. Shanks, tongues. Tongues. Yeah,

1063
00:55:10,840 --> 00:55:14,680
Speaker 1: it's great. You know, these cuts, these off cuts, they're

1064
00:55:14,719 --> 00:55:17,040
Speaker 1: so good. And I've always on venison, I've always been

1065
00:55:17,080 --> 00:55:20,120
Speaker 1: a big fan of the belly or the flank meat,

1066
00:55:20,160 --> 00:55:23,680
Speaker 1: the the belly on the you know, taking it off

1067
00:55:23,960 --> 00:55:28,520
Speaker 1: in the whole. Yeah, the whole rib section. Cut that off. Um.

1068
00:55:28,560 --> 00:55:30,880
Speaker 1: At worst, you can take it and grind it into

1069
00:55:31,000 --> 00:55:34,279
Speaker 1: a really beautiful stew or chili meat, but it needs

1070
00:55:34,320 --> 00:55:36,160
Speaker 1: to be cooked for a long time because it contains

1071
00:55:36,200 --> 00:55:39,280
Speaker 1: a lot of silver skin. It won't make a good burger,

1072
00:55:39,440 --> 00:55:43,800
Speaker 1: but diced or ground it's gonna make excellent chili because,

1073
00:55:43,960 --> 00:55:47,359
Speaker 1: as I said earlier, over time that collagen breaks down

1074
00:55:47,400 --> 00:55:50,759
Speaker 1: into gelatine and it becomes it's a textural thing and

1075
00:55:50,800 --> 00:55:53,719
Speaker 1: it has a really nice flavor. So um, you can

1076
00:55:53,760 --> 00:55:56,800
Speaker 1: take that and and make a whole bunch of different things.

1077
00:55:56,840 --> 00:56:00,440
Speaker 1: In my first book in the field, we roll saw osagen,

1078
00:56:00,640 --> 00:56:05,360
Speaker 1: egg and breadcrumbs um around. We roll the belly around

1079
00:56:05,400 --> 00:56:07,760
Speaker 1: that and then braise it for a very long time,

1080
00:56:08,280 --> 00:56:10,840
Speaker 1: and I mean a very long time six hours. You know,

1081
00:56:10,880 --> 00:56:14,080
Speaker 1: croc pot low of and with lots of tomatoes, you know,

1082
00:56:14,120 --> 00:56:15,960
Speaker 1: lots of acid, and then you come in and slice

1083
00:56:16,040 --> 00:56:18,640
Speaker 1: it and it's perfectly tender, and people are, I try

1084
00:56:18,680 --> 00:56:20,920
Speaker 1: to cook that before it was tough. It's like you didn't.

1085
00:56:20,920 --> 00:56:23,440
Speaker 1: It didn't break down. You know, these are wild animals.

1086
00:56:24,239 --> 00:56:26,919
Speaker 1: Their legs had to break down. Your prime example would

1087
00:56:26,960 --> 00:56:29,120
Speaker 1: be the breast of a turkey versus the legs of

1088
00:56:29,120 --> 00:56:32,880
Speaker 1: a turkey. How often do turkeys run? How often do

1089
00:56:32,920 --> 00:56:35,960
Speaker 1: turkeys fly? That's how long you got to cook each

1090
00:56:36,000 --> 00:56:39,080
Speaker 1: one of those. Conversely, I wish there was a rule,

1091
00:56:39,120 --> 00:56:41,360
Speaker 1: would be like how long do you think this thing fluid?

1092
00:56:41,520 --> 00:56:44,200
Speaker 1: That's only gotta cook it? And I'm I'm I cut

1093
00:56:44,200 --> 00:56:46,239
Speaker 1: the legs and thighs off every turkey I killed. Fact,

1094
00:56:46,239 --> 00:56:48,080
Speaker 1: I just killed one in Florida a couple of weeks ago,

1095
00:56:48,719 --> 00:56:51,359
Speaker 1: and I eat one breast delicious. Got that down. Don't

1096
00:56:51,360 --> 00:56:54,040
Speaker 1: need any help with that. But legs and thighs, Like,

1097
00:56:54,120 --> 00:56:56,200
Speaker 1: what the hell do I do? You've got to cook

1098
00:56:56,239 --> 00:57:00,239
Speaker 1: them for a very long time. They need to be

1099
00:57:01,120 --> 00:57:05,360
Speaker 1: I would say, close to submerged in the liquid. Croc

1100
00:57:05,400 --> 00:57:07,680
Speaker 1: pot is going to serve you really well. And any

1101
00:57:07,719 --> 00:57:09,640
Speaker 1: kind of acid is also going to serve you well

1102
00:57:09,680 --> 00:57:13,560
Speaker 1: to be it. Tomato would be a classic um um.

1103
00:57:13,600 --> 00:57:15,960
Speaker 1: Just you could sear the leg off and throw it

1104
00:57:16,000 --> 00:57:19,520
Speaker 1: into a croc pod with stock onions, sorry, carrots, whatever

1105
00:57:20,120 --> 00:57:22,080
Speaker 1: um you want to put in there, tomato, maybe a

1106
00:57:22,120 --> 00:57:25,240
Speaker 1: little wine if you if you want to, and then

1107
00:57:25,280 --> 00:57:28,080
Speaker 1: you're going to cook that until it's tender. How long,

1108
00:57:28,360 --> 00:57:30,440
Speaker 1: I don't know. I don't know how old your turkey was.

1109
00:57:30,560 --> 00:57:33,560
Speaker 1: I don't know how hot your croc pod is. So uh,

1110
00:57:33,600 --> 00:57:36,000
Speaker 1: it will get tinder, I promise you that, but I

1111
00:57:36,000 --> 00:57:38,920
Speaker 1: mean it's gonna be a a very long time. It

1112
00:57:38,960 --> 00:57:43,120
Speaker 1: could be seven hours. I tend to just go overnight

1113
00:57:43,120 --> 00:57:46,120
Speaker 1: with that stuff or before work. And croc pod is

1114
00:57:46,120 --> 00:57:48,360
Speaker 1: because you don't have an open flame and so you

1115
00:57:48,360 --> 00:57:51,680
Speaker 1: can just put stuff in there and let it go. Um.

1116
00:57:51,760 --> 00:57:55,240
Speaker 1: But a lot of complaints about the tougher cuts of

1117
00:57:55,320 --> 00:57:58,640
Speaker 1: game are they are tough. And if they're tough, it's

1118
00:57:58,680 --> 00:58:01,520
Speaker 1: because they they first off, weren't cooked in a moist

1119
00:58:01,640 --> 00:58:04,439
Speaker 1: enough environment, and secondly, they weren't cooked for long enough

1120
00:58:04,600 --> 00:58:07,360
Speaker 1: to actually break down that collagen has to break down

1121
00:58:07,960 --> 00:58:13,080
Speaker 1: reverse he here, yes, sure, I'm I'm an old dog.

1122
00:58:13,400 --> 00:58:17,120
Speaker 1: You know, I see pictures online all the time of

1123
00:58:17,440 --> 00:58:22,480
Speaker 1: successful reverse sears. I'm I'm a traditionalist. Um. It's kind

1124
00:58:22,480 --> 00:58:24,960
Speaker 1: of like a shooting big deer. I don't care what

1125
00:58:25,040 --> 00:58:27,240
Speaker 1: you do. I'm just gonna cook. I'm just gonna cook

1126
00:58:27,400 --> 00:58:30,080
Speaker 1: the This is so easy for me to do it

1127
00:58:30,120 --> 00:58:33,360
Speaker 1: this way. So um, you know, I might eventually come

1128
00:58:33,360 --> 00:58:35,520
Speaker 1: around to it, but for now, I love You know,

1129
00:58:35,520 --> 00:58:38,560
Speaker 1: a venison backstrap is just goes into a marinade of

1130
00:58:38,600 --> 00:58:42,360
Speaker 1: olive oil, salt, and pepper um, and then it goes

1131
00:58:42,400 --> 00:58:47,720
Speaker 1: on to an extremely hot grill, and uh, it's seared

1132
00:58:48,240 --> 00:58:53,240
Speaker 1: hard on three sides. I feel like a backstrap has

1133
00:58:53,240 --> 00:58:58,680
Speaker 1: three sides, and that's triangle to it. And I I

1134
00:58:58,800 --> 00:59:01,800
Speaker 1: like to see her the most, you know, so medium rare,

1135
00:59:02,120 --> 00:59:04,160
Speaker 1: maybe a little bit north of that. You know, I'm

1136
00:59:04,160 --> 00:59:06,120
Speaker 1: pushing medium. It's fine with me. I tend to like

1137
00:59:06,200 --> 00:59:10,240
Speaker 1: meat a little more cooked, um than than rare. A

1138
00:59:10,320 --> 00:59:12,440
Speaker 1: medium rare. So you throw it on there, and you

1139
00:59:12,520 --> 00:59:17,480
Speaker 1: have you ever oven it or at all, just cast

1140
00:59:17,480 --> 00:59:20,120
Speaker 1: iron or a grill or you know, just like a

1141
00:59:20,240 --> 00:59:24,000
Speaker 1: very hot charcoal fire that is ripping hot. How do

1142
00:59:24,080 --> 00:59:26,800
Speaker 1: you what's the best way to get that crust that

1143
00:59:26,840 --> 00:59:29,439
Speaker 1: everybody's always after because I've I've had some steaks for guys,

1144
00:59:29,440 --> 00:59:31,520
Speaker 1: Like I've got that awesome crust, but it tastes like

1145
00:59:32,080 --> 00:59:36,240
Speaker 1: pepper and salt oil. Well, there's no fat in that.

1146
00:59:36,600 --> 00:59:40,280
Speaker 1: You're gonna get um more of that. Like I said,

1147
00:59:40,360 --> 00:59:42,680
Speaker 1: that marinatee of olive oil and not a lot. I mean,

1148
00:59:42,760 --> 00:59:44,760
Speaker 1: just rub it with olive oil. But that's really going

1149
00:59:44,840 --> 00:59:48,800
Speaker 1: to help it. Um. You know, a smaller game animals,

1150
00:59:48,840 --> 00:59:50,880
Speaker 1: like if I was to grow a quail or dove,

1151
00:59:50,920 --> 00:59:53,480
Speaker 1: I usually am going to incorporate something sweet in there

1152
00:59:53,560 --> 00:59:57,160
Speaker 1: to expedite that carmelization process. So a little bit of

1153
00:59:57,200 --> 01:00:02,120
Speaker 1: honey in with the oil will help that char on

1154
01:00:02,160 --> 01:00:05,960
Speaker 1: the outside before the interior is overcooked. And so just

1155
01:00:06,000 --> 01:00:07,960
Speaker 1: adding a little bit of that in there. Typically with

1156
01:00:08,000 --> 01:00:11,600
Speaker 1: the backstrap, it's thick enough where you can get and

1157
01:00:11,840 --> 01:00:13,400
Speaker 1: if your fire is hot enough, you can get a

1158
01:00:13,440 --> 01:00:17,560
Speaker 1: good enough steer on all three sides before the inside

1159
01:00:17,560 --> 01:00:19,919
Speaker 1: has ever cooked. And so you don't need that kind

1160
01:00:19,920 --> 01:00:23,959
Speaker 1: of that honey crutch. So then your your rest for

1161
01:00:24,640 --> 01:00:26,280
Speaker 1: as long as you want. As long as you want, yeah,

1162
01:00:26,520 --> 01:00:28,760
Speaker 1: minimum ten minutes. But I mean, I I think that

1163
01:00:29,280 --> 01:00:33,120
Speaker 1: food is great at room temperature Um, so you know,

1164
01:00:33,240 --> 01:00:36,520
Speaker 1: ten fifteen minutes, it will become pretty tender if you

1165
01:00:36,600 --> 01:00:39,040
Speaker 1: let it, you know, sit for fifteen minutes and then

1166
01:00:39,920 --> 01:00:44,200
Speaker 1: then slices against the grain and then just medallion type.

1167
01:00:44,400 --> 01:00:47,600
Speaker 1: Whatever you do beyond that is up to you. Beautiful,

1168
01:00:47,920 --> 01:00:51,560
Speaker 1: pretty hungry? Now is there any other it's trying to

1169
01:00:51,560 --> 01:00:54,160
Speaker 1: think of all the questions I have. These are mostly

1170
01:00:54,160 --> 01:00:56,280
Speaker 1: my questions. So I'm sorry everybody listening. You have to

1171
01:00:56,320 --> 01:01:02,640
Speaker 1: deal with what I freaking want to know? Um ribs? Yeah, like,

1172
01:01:02,680 --> 01:01:04,920
Speaker 1: how do you say you should? You know, in this

1173
01:01:05,040 --> 01:01:07,480
Speaker 1: local environment, you shoot a deer, you have a full

1174
01:01:07,560 --> 01:01:09,640
Speaker 1: rack of ribs to deal with, and kinds of good

1175
01:01:09,640 --> 01:01:12,840
Speaker 1: size of deer. It's healthy. You want the rib meat.

1176
01:01:13,560 --> 01:01:15,680
Speaker 1: You're taking it on the bone. I assume you want.

1177
01:01:15,760 --> 01:01:19,120
Speaker 1: You're talking a standard rack and rob standard racket deer ribs.

1178
01:01:19,120 --> 01:01:22,320
Speaker 1: Always just get back to deer, because that's sure. This

1179
01:01:22,360 --> 01:01:24,800
Speaker 1: is what I do. Um, and it's and it's good

1180
01:01:25,000 --> 01:01:27,840
Speaker 1: and it's you know, I mean well, I mean it's

1181
01:01:27,920 --> 01:01:29,480
Speaker 1: I don't know. It's two thousand and eighteen. You're gonna

1182
01:01:29,520 --> 01:01:31,800
Speaker 1: piss off somebody no matter what you do. We're here

1183
01:01:31,840 --> 01:01:35,840
Speaker 1: to piss off. I'm gonna comments section to this. Oh yo, yeah,

1184
01:01:36,680 --> 01:01:38,880
Speaker 1: I can't wait. Give it to them, give them to

1185
01:01:38,920 --> 01:01:42,000
Speaker 1: it types of dumb sh it already, So don't worry

1186
01:01:42,000 --> 01:01:45,600
Speaker 1: about that. I've already whacked a vegan in the head

1187
01:01:45,640 --> 01:01:48,560
Speaker 1: with a yetie hopper. So here I go. That's good product.

1188
01:01:48,840 --> 01:01:52,240
Speaker 1: And I'm gonna tell somebody to boil ribs. Holy sh it,

1189
01:01:52,320 --> 01:01:54,439
Speaker 1: I didn't say boil. I did say boil. But that's

1190
01:01:54,520 --> 01:01:56,800
Speaker 1: what the comment section, that's what the comment outrage is

1191
01:01:56,840 --> 01:01:59,960
Speaker 1: going to say. I'm going to simmer those ribs until

1192
01:02:00,040 --> 01:02:03,400
Speaker 1: the tender and it's it's the reverse. Here is what

1193
01:02:03,440 --> 01:02:10,280
Speaker 1: it is. It's crazy. So what I'm gonna do is,

1194
01:02:10,280 --> 01:02:11,960
Speaker 1: I'm gonna take those ribs and i'm gonna take a

1195
01:02:12,120 --> 01:02:15,720
Speaker 1: very highly seasoned mean water. You know. I'm gonna put

1196
01:02:15,760 --> 01:02:18,040
Speaker 1: some bay leaves and put some salt, some garlic, tender

1197
01:02:18,120 --> 01:02:21,439
Speaker 1: whatever whatever you want to put it there again, free country.

1198
01:02:21,720 --> 01:02:24,040
Speaker 1: So and I'm gonna cook those ribs at a simmer,

1199
01:02:24,120 --> 01:02:28,400
Speaker 1: not a boil, until they are tender, um, not falling

1200
01:02:28,400 --> 01:02:30,680
Speaker 1: apart tender, but just tender. And then I'm gonna pull

1201
01:02:30,720 --> 01:02:33,240
Speaker 1: them out and I'm gonna cool them a little bit. Um.

1202
01:02:33,280 --> 01:02:35,920
Speaker 1: I'm gonna taste a little bit and if it's if

1203
01:02:35,960 --> 01:02:38,560
Speaker 1: it's seasoned enough, I'm not gonna season them anymore. If

1204
01:02:38,560 --> 01:02:40,480
Speaker 1: it needs a little salt and pepper, I'm going to

1205
01:02:40,560 --> 01:02:42,680
Speaker 1: salt and pepper them, and then i'm gonna get again

1206
01:02:42,840 --> 01:02:45,480
Speaker 1: a ripping hot fire. Maybe you're doing a mixed girl

1207
01:02:45,520 --> 01:02:47,360
Speaker 1: of a little backstrap a little bit of ribs, great,

1208
01:02:47,400 --> 01:02:50,200
Speaker 1: because you just need one fire on there now. Um,

1209
01:02:50,360 --> 01:02:53,880
Speaker 1: And I'm gonna take a fifty fifty mix of vinegar

1210
01:02:54,120 --> 01:02:57,560
Speaker 1: and honey. Whatever vinegar you want to use, fine, I prefer,

1211
01:02:57,840 --> 01:02:59,880
Speaker 1: you know, an apple cider vinegar is gonna be really good.

1212
01:03:00,320 --> 01:03:02,920
Speaker 1: I'm gonna take those ribs and i am going to

1213
01:03:02,960 --> 01:03:04,960
Speaker 1: brush them with that, and i'm gonna put them on

1214
01:03:05,000 --> 01:03:07,280
Speaker 1: the grill and flip and flip and based and based

1215
01:03:07,320 --> 01:03:09,560
Speaker 1: and based until they get a crust. And so what

1216
01:03:09,600 --> 01:03:13,520
Speaker 1: I've done with the initial cook is I've got them tender,

1217
01:03:13,800 --> 01:03:15,880
Speaker 1: and then with the secondary cook, I've add a little

1218
01:03:15,880 --> 01:03:19,160
Speaker 1: bit of smoke. I've added some char, I've added some sour,

1219
01:03:19,280 --> 01:03:22,600
Speaker 1: and I've added some sweet um. And the reason that

1220
01:03:22,640 --> 01:03:24,600
Speaker 1: you can't go all the way on the smoker with

1221
01:03:24,640 --> 01:03:27,120
Speaker 1: those venison ribs is they just don't have the fat

1222
01:03:27,200 --> 01:03:31,120
Speaker 1: really to self based when they're breaking down. But I

1223
01:03:31,120 --> 01:03:33,880
Speaker 1: mean in order not to just throw them away. This

1224
01:03:33,960 --> 01:03:36,640
Speaker 1: is a really good method. You can also free cook

1225
01:03:36,720 --> 01:03:39,680
Speaker 1: them and then three days later throw them on the grill.

1226
01:03:40,360 --> 01:03:43,080
Speaker 1: You can cook them in your stock pot and then

1227
01:03:43,120 --> 01:03:45,880
Speaker 1: pull them out and then you know use you know,

1228
01:03:45,960 --> 01:03:49,600
Speaker 1: get secondary nutrition out of those bones in the form

1229
01:03:49,640 --> 01:03:52,080
Speaker 1: of the venison stock. There's all kinds of things you

1230
01:03:52,120 --> 01:03:54,680
Speaker 1: can do with it. But for ribs, that's what I do.

1231
01:03:55,000 --> 01:03:58,520
Speaker 1: A hog ribs is a case by case. If they've

1232
01:03:58,560 --> 01:04:00,680
Speaker 1: got enough fat, you can do it for aditional, just

1233
01:04:00,880 --> 01:04:04,320
Speaker 1: straight up smoke on them. Um. If they're super lean,

1234
01:04:04,760 --> 01:04:09,640
Speaker 1: revert to the the pre cook pre cook. Um, we'll

1235
01:04:09,640 --> 01:04:14,720
Speaker 1: call it pre cook for the for this, UM, take

1236
01:04:14,800 --> 01:04:18,520
Speaker 1: you back to there's a dead deer in the ground, skinned,

1237
01:04:18,560 --> 01:04:21,520
Speaker 1: its guts are out. How do I go about getting

1238
01:04:21,520 --> 01:04:24,320
Speaker 1: these ribs off in a way that makes sense and

1239
01:04:24,320 --> 01:04:27,200
Speaker 1: it's quick and clean and I'm not snapping bones all

1240
01:04:27,200 --> 01:04:29,840
Speaker 1: over the place. Clever in a mallet. You gotta get

1241
01:04:29,880 --> 01:04:34,120
Speaker 1: the clever and mallet um very very basic. Once you

1242
01:04:34,160 --> 01:04:36,920
Speaker 1: get the hang of it, you can take down any

1243
01:04:36,960 --> 01:04:39,240
Speaker 1: animal with a boning knife, a clever and a millet

1244
01:04:39,240 --> 01:04:42,760
Speaker 1: pretty much. Um. You know, get rid of the saw

1245
01:04:43,000 --> 01:04:46,080
Speaker 1: and the dust. Instead, you know, a nice sharp clever.

1246
01:04:46,360 --> 01:04:52,480
Speaker 1: I love a old hickory carbon steel clever my favorite. Uh.

1247
01:04:52,560 --> 01:04:54,840
Speaker 1: And then just a rubber mallet from a hardware store,

1248
01:04:55,680 --> 01:05:02,880
Speaker 1: perfectly locally owned, um, locally sourced wood rubber. Yeah all right,

1249
01:05:03,480 --> 01:05:06,880
Speaker 1: so but I think the Cleveland mallet um, you just

1250
01:05:06,920 --> 01:05:09,440
Speaker 1: tap tap tap right to those ribs. Um. You can

1251
01:05:09,520 --> 01:05:12,160
Speaker 1: use a saw saus get a little, they get a

1252
01:05:12,240 --> 01:05:15,840
Speaker 1: little funky and there, um, but yeah, it's the best

1253
01:05:15,840 --> 01:05:17,560
Speaker 1: way to get them off and on a deer. I

1254
01:05:17,680 --> 01:05:19,560
Speaker 1: never made. I never cut chops off a deer. I

1255
01:05:19,600 --> 01:05:23,200
Speaker 1: always take cleaned backstrap. There's too much connective tissue in

1256
01:05:23,240 --> 01:05:25,800
Speaker 1: that chop. I think the backstrap is superior. I had.

1257
01:05:25,880 --> 01:05:29,720
Speaker 1: So there's been some um somebody's mind. They'll go unnamed.

1258
01:05:30,080 --> 01:05:33,400
Speaker 1: His name is John Dudley who posted something through tragorub

1259
01:05:33,520 --> 01:05:37,600
Speaker 1: with with chopped like backstrap chop the bone still in them. Now.

1260
01:05:37,920 --> 01:05:40,960
Speaker 1: Definitely do it is that legit? I mean make it absolutely.

1261
01:05:41,440 --> 01:05:43,920
Speaker 1: I just find there to be a bit too much

1262
01:05:43,960 --> 01:05:47,720
Speaker 1: connective tissue in there compared to the just that pure

1263
01:05:48,600 --> 01:05:52,920
Speaker 1: a really well cleaned um backstrap on the grill. I

1264
01:05:53,000 --> 01:05:58,000
Speaker 1: kind of prefer that experience over it. But again we

1265
01:05:58,040 --> 01:06:03,720
Speaker 1: are in Texas extra for it's it's an extra free here.

1266
01:06:03,720 --> 01:06:06,400
Speaker 1: Are there any um, I don't know why I was

1267
01:06:06,440 --> 01:06:08,240
Speaker 1: thinking about this when we were talking earlier. There anything

1268
01:06:08,280 --> 01:06:11,200
Speaker 1: that anything that frustrate you that you want to talk about?

1269
01:06:11,520 --> 01:06:13,840
Speaker 1: Just not in not in not much time. I got left,

1270
01:06:13,920 --> 01:06:16,120
Speaker 1: Let's go, he said, you gotta pick your kid aub

1271
01:06:16,120 --> 01:06:19,320
Speaker 1: at five. Are there anything like in the hunting in

1272
01:06:19,360 --> 01:06:22,160
Speaker 1: the culinary worlds, because this is a hunting podcast, is

1273
01:06:22,160 --> 01:06:25,360
Speaker 1: there anything that frustrates you that you feel like that? Yeah?

1274
01:06:25,400 --> 01:06:28,800
Speaker 1: You know sometimes I feel like, you know, I read

1275
01:06:28,840 --> 01:06:32,760
Speaker 1: a lot of forums on hunting. I never ever post

1276
01:06:32,840 --> 01:06:35,440
Speaker 1: on there, and I don't feel like my opinion is

1277
01:06:35,680 --> 01:06:41,520
Speaker 1: that valid. But um, I kind of dislike when people say,

1278
01:06:41,680 --> 01:06:43,720
Speaker 1: as we're a hunting community, we all have to be

1279
01:06:43,840 --> 01:06:46,560
Speaker 1: unified on this, and it's like there's no there's no

1280
01:06:46,920 --> 01:06:49,640
Speaker 1: community in the world that has to be completely unified

1281
01:06:49,680 --> 01:06:51,960
Speaker 1: on anything. You know, we all don't have to be

1282
01:06:52,000 --> 01:06:56,320
Speaker 1: of the same mind. Um, I don't have to shoot

1283
01:06:56,320 --> 01:06:59,880
Speaker 1: a kyati. I don't want to. Well, I have a

1284
01:07:00,040 --> 01:07:02,840
Speaker 1: terrible kylotie problem on my land. I'm gonna shot kyotes, Okay,

1285
01:07:02,880 --> 01:07:06,920
Speaker 1: I get that you know, it's I understand that, but um,

1286
01:07:07,120 --> 01:07:10,360
Speaker 1: I don't want to shoot one and I don't and

1287
01:07:10,400 --> 01:07:13,840
Speaker 1: I'm never going to, so you know, and we don't

1288
01:07:13,880 --> 01:07:16,080
Speaker 1: have to be unified. We can have these differences of

1289
01:07:16,120 --> 01:07:18,959
Speaker 1: opinion and you can you can do as you wish

1290
01:07:19,000 --> 01:07:22,280
Speaker 1: on on your land and things like that. You know,

1291
01:07:22,400 --> 01:07:26,840
Speaker 1: I wish that, you know, we I understand as as

1292
01:07:26,920 --> 01:07:29,280
Speaker 1: hunters right now, there is kind of a call for

1293
01:07:29,400 --> 01:07:34,240
Speaker 1: unity because certain aspects might be considered to be under attack.

1294
01:07:34,360 --> 01:07:36,880
Speaker 1: But at the same time, and you know, we we

1295
01:07:37,000 --> 01:07:40,240
Speaker 1: have to have kind of a spectrum of ideals um

1296
01:07:40,320 --> 01:07:42,560
Speaker 1: in order to be you know, plausible, and that will

1297
01:07:42,600 --> 01:07:45,080
Speaker 1: always be true. Hunting will always be under attack as

1298
01:07:45,120 --> 01:07:46,960
Speaker 1: long as it's I mean, maybe there was a time

1299
01:07:47,520 --> 01:07:50,200
Speaker 1: in our society where it wasn't, but like modern sport,

1300
01:07:50,280 --> 01:07:53,760
Speaker 1: hunting has almost always been on attack. For the say,

1301
01:07:53,800 --> 01:07:57,120
Speaker 1: it's been around for ninety years, it's been under attack

1302
01:07:57,120 --> 01:08:00,800
Speaker 1: the entire nightey and it's only intensifying because organization things

1303
01:08:00,880 --> 01:08:03,720
Speaker 1: like that. But your point is well taken, and there's

1304
01:08:03,720 --> 01:08:05,760
Speaker 1: a lot of people in our industry that are big

1305
01:08:05,880 --> 01:08:07,840
Speaker 1: names that are calling for this this you know, out

1306
01:08:07,840 --> 01:08:10,840
Speaker 1: and out unity. Look, I get what you're saying. I

1307
01:08:10,880 --> 01:08:13,040
Speaker 1: get the idea of what you're saying, but that's that

1308
01:08:13,200 --> 01:08:16,160
Speaker 1: idea of this is this you know, this unity that

1309
01:08:16,360 --> 01:08:21,040
Speaker 1: has to be uh in perpetuity. That's more dangerous than

1310
01:08:21,680 --> 01:08:26,800
Speaker 1: a bunch of smart freethinkers with the same goal coming

1311
01:08:26,800 --> 01:08:29,160
Speaker 1: together and be like, how we figure this thing out?

1312
01:08:29,240 --> 01:08:32,599
Speaker 1: Super competent. It's complex. Yeah, I think it's very complex.

1313
01:08:32,680 --> 01:08:34,479
Speaker 1: I think just you know, I mean, of course I'll

1314
01:08:34,520 --> 01:08:37,720
Speaker 1: respect other people's opinions. Is and it's legal, and I'm

1315
01:08:37,760 --> 01:08:40,639
Speaker 1: sure there are many cases where you need to shoot

1316
01:08:40,640 --> 01:08:46,559
Speaker 1: that coyote um, but you're gonna have to do that. Well, Ronnella,

1317
01:08:47,120 --> 01:08:48,840
Speaker 1: he's made the best. If I could come up with

1318
01:08:48,880 --> 01:08:51,240
Speaker 1: a better analogy's like, look, we're all in a boat

1319
01:08:51,280 --> 01:08:52,840
Speaker 1: and somebody's in their shooting holes in it. You're not

1320
01:08:52,840 --> 01:08:54,120
Speaker 1: gonna be like, well, we're all in the boat together.

1321
01:08:54,160 --> 01:08:55,960
Speaker 1: We gotta let him keep shooting holes in it. Now

1322
01:08:56,040 --> 01:08:58,439
Speaker 1: you push him over the edge, like you just say,

1323
01:08:58,600 --> 01:09:00,600
Speaker 1: if you please walk the plank, we would like to

1324
01:09:00,600 --> 01:09:02,240
Speaker 1: plug the holes up and for you to get out.

1325
01:09:03,160 --> 01:09:05,599
Speaker 1: And so that's a harsh, you know, It's I don't

1326
01:09:05,600 --> 01:09:08,599
Speaker 1: feel like I would never tell everybody to like kick

1327
01:09:08,600 --> 01:09:11,040
Speaker 1: out people that do something I don't agree with. But

1328
01:09:11,120 --> 01:09:13,120
Speaker 1: I think it would be much better if we all

1329
01:09:13,200 --> 01:09:15,720
Speaker 1: codified a little bit of like what are the barriers

1330
01:09:15,760 --> 01:09:18,720
Speaker 1: with which hunting exists, and then try to if we

1331
01:09:18,800 --> 01:09:20,640
Speaker 1: can better defind those, then we don't have to so

1332
01:09:21,080 --> 01:09:23,760
Speaker 1: worry about all our conversations being in this weird gray

1333
01:09:23,760 --> 01:09:26,639
Speaker 1: area where you don't agree. You know, high fence being

1334
01:09:26,680 --> 01:09:28,960
Speaker 1: the perfect example of that. Like you live in Texas,

1335
01:09:29,760 --> 01:09:33,080
Speaker 1: high fences are everywhere? Um I would I just drove

1336
01:09:33,360 --> 01:09:37,759
Speaker 1: here from Houston. That's all you see, you know, black

1337
01:09:37,760 --> 01:09:42,240
Speaker 1: Buck Ranch freaking high fence. I mean, I've never been ever.

1338
01:09:43,880 --> 01:09:47,680
Speaker 1: Do you feel like, um, as a Texan you have

1339
01:09:47,720 --> 01:09:49,960
Speaker 1: well as a as a pretty by now you've been

1340
01:09:49,960 --> 01:09:51,759
Speaker 1: here long enough that you could say you're a Texing.

1341
01:09:51,920 --> 01:09:54,439
Speaker 1: You can tell me I'm not. I'm not texting coming

1342
01:09:54,439 --> 01:09:56,720
Speaker 1: from North Texas or something. I'm like, I be called

1343
01:09:56,760 --> 01:10:01,880
Speaker 1: it was from North It's a little bit further north

1344
01:10:01,920 --> 01:10:06,920
Speaker 1: than North Texas. That's not the intense. Sorry, I didn't

1345
01:10:06,920 --> 01:10:12,280
Speaker 1: mean derail no. Um. I just think that how we

1346
01:10:12,360 --> 01:10:15,200
Speaker 1: define that matters, and how we define like if high

1347
01:10:15,200 --> 01:10:18,760
Speaker 1: fence is it could save the Scimitar Horne orics in

1348
01:10:18,840 --> 01:10:23,360
Speaker 1: some way that's important for that animal. But is it

1349
01:10:23,439 --> 01:10:27,000
Speaker 1: hunting now, Like is it just game farming, which is

1350
01:10:27,040 --> 01:10:29,840
Speaker 1: okay because you run a restaurant. You can't just buy

1351
01:10:30,120 --> 01:10:32,120
Speaker 1: you know, Billy Bob's deer from down the street. It's

1352
01:10:32,120 --> 01:10:37,599
Speaker 1: got to come from an approved um game farms at right. Well,

1353
01:10:37,680 --> 01:10:41,320
Speaker 1: I mean that's I mean, not to make that muddy

1354
01:10:41,400 --> 01:10:44,479
Speaker 1: that water, but ours comes they're trapped and so they

1355
01:10:44,560 --> 01:10:48,719
Speaker 1: tend to come either from a coal on them, typically

1356
01:10:48,720 --> 01:10:53,240
Speaker 1: a high fence ranch or escape bees that are trapped trapped. Um.

1357
01:10:53,320 --> 01:10:56,440
Speaker 1: I think that they are definitely a couple of steps

1358
01:10:57,080 --> 01:11:01,880
Speaker 1: more wild than a farm most definitely. UM. As in

1359
01:11:01,920 --> 01:11:04,880
Speaker 1: respect to the venison that we get in the black buck,

1360
01:11:04,920 --> 01:11:09,599
Speaker 1: the psycha, red deer, elk, things like that, UM non native,

1361
01:11:09,640 --> 01:11:11,400
Speaker 1: and I like to think of him as invasive. You know.

1362
01:11:11,800 --> 01:11:16,240
Speaker 1: The same thing goes with the Farrell hogs. They're trapped. UM.

1363
01:11:16,280 --> 01:11:20,000
Speaker 1: But uh yeah, I mean that's a that's a great point, um,

1364
01:11:20,040 --> 01:11:21,960
Speaker 1: I think. I mean, the way I think about it,

1365
01:11:21,960 --> 01:11:23,720
Speaker 1: it's just like we're we're kind of dealing with our

1366
01:11:23,760 --> 01:11:27,679
Speaker 1: situation and high fences exist. I think the jury's out

1367
01:11:27,720 --> 01:11:32,360
Speaker 1: as to the long term effects of what sequestering groups

1368
01:11:32,400 --> 01:11:36,639
Speaker 1: of wildlife can do that. Chronic wasting disease might illuminate that,

1369
01:11:37,400 --> 01:11:40,519
Speaker 1: um a little bit more because um, that might be

1370
01:11:40,640 --> 01:11:44,400
Speaker 1: how it gets here. And but at the same time,

1371
01:11:44,520 --> 01:11:46,800
Speaker 1: you know, we live in a in a place that's

1372
01:11:46,800 --> 01:11:50,599
Speaker 1: got a lot of wild land and it's because people

1373
01:11:50,680 --> 01:11:56,200
Speaker 1: steward it through private ownership, and that is that's a

1374
01:11:56,240 --> 01:11:59,479
Speaker 1: great thing in my mind. And so if you put

1375
01:11:59,479 --> 01:12:02,720
Speaker 1: a high fence surround it, then maybe that's gonna you know,

1376
01:12:03,000 --> 01:12:07,960
Speaker 1: just work in your benefit forward towards stewarding that land. Um. Yeah,

1377
01:12:08,040 --> 01:12:10,360
Speaker 1: there's just there's a lot of argument, and I just

1378
01:12:10,520 --> 01:12:12,479
Speaker 1: I really I really don't know. And again it just

1379
01:12:12,520 --> 01:12:15,720
Speaker 1: boils down to you know, I just do what you

1380
01:12:15,760 --> 01:12:20,240
Speaker 1: want to do. Yeah, I mean, that's that's this is America.

1381
01:12:20,280 --> 01:12:22,200
Speaker 1: I'm not gonna I would never be like, let's regulate

1382
01:12:22,280 --> 01:12:25,080
Speaker 1: high fence, Like you want to have high fence ranch, perfect,

1383
01:12:25,400 --> 01:12:26,960
Speaker 1: go for it. If somebody wants to come there and

1384
01:12:27,000 --> 01:12:29,439
Speaker 1: shoot one of those animals and do whatever they want

1385
01:12:29,479 --> 01:12:33,000
Speaker 1: to hang on their wall or I'm I'm almost I'm

1386
01:12:33,040 --> 01:12:35,080
Speaker 1: fine with that. But what I but I think where

1387
01:12:35,080 --> 01:12:37,559
Speaker 1: we as hunters should probably draw the line is like, look,

1388
01:12:38,560 --> 01:12:42,320
Speaker 1: it's not hunting per se, Like just call it something different,

1389
01:12:43,760 --> 01:12:47,720
Speaker 1: don't try to you know, like there's an elk on

1390
01:12:47,760 --> 01:12:49,439
Speaker 1: the wall in front of us. If if that elk

1391
01:12:49,520 --> 01:12:51,280
Speaker 1: was killed in a high fence and I came over

1392
01:12:51,320 --> 01:12:52,920
Speaker 1: and you were like, how did you kill that elk?

1393
01:12:52,960 --> 01:12:54,760
Speaker 1: And you said, well, you know what, I went out

1394
01:12:55,000 --> 01:12:57,040
Speaker 1: early in the morning, crawled up a hill. There he

1395
01:12:57,080 --> 01:12:59,120
Speaker 1: wasn't a shot him, and there he's on my wall.

1396
01:12:59,120 --> 01:13:02,400
Speaker 1: You're like, well, that's a misrepresentation of hunting. Like that's

1397
01:13:02,479 --> 01:13:05,920
Speaker 1: that's you taking the easy route and then trying to

1398
01:13:05,920 --> 01:13:08,200
Speaker 1: represent the hard route that I took or you took.

1399
01:13:08,240 --> 01:13:11,400
Speaker 1: You know, that's using the aspect of the trophy to

1400
01:13:11,520 --> 01:13:15,160
Speaker 1: signify something that that's false. And so that's that that

1401
01:13:15,280 --> 01:13:17,840
Speaker 1: concept is wrong. So what what do you do? Not

1402
01:13:17,920 --> 01:13:19,760
Speaker 1: let that person hanging on the wall or making put

1403
01:13:19,760 --> 01:13:23,680
Speaker 1: a plaque underneath, Like yeah, I mean you can't regulate it.

1404
01:13:23,680 --> 01:13:25,839
Speaker 1: There's no way put an ear tag in it. Yeah,

1405
01:13:25,920 --> 01:13:27,800
Speaker 1: but that's it. That's it. It's gonna have an ear

1406
01:13:27,800 --> 01:13:32,320
Speaker 1: tag around the head of But so I don't know

1407
01:13:32,360 --> 01:13:34,920
Speaker 1: how you would regulate that. And that's said. You know,

1408
01:13:34,960 --> 01:13:37,360
Speaker 1: we've got some we've got some clients that bring us

1409
01:13:37,400 --> 01:13:41,280
Speaker 1: down for a class or two a year, and they're

1410
01:13:41,560 --> 01:13:45,439
Speaker 1: high fenced, and it's oh, I think it's it's it's

1411
01:13:45,479 --> 01:13:49,479
Speaker 1: twenty five acres, it's mass, it's massive, and uh, you

1412
01:13:49,520 --> 01:13:51,479
Speaker 1: know they're usually on the last day, you know, we're

1413
01:13:51,520 --> 01:13:53,280
Speaker 1: all done, and like, hey, you want to go killog?

1414
01:13:53,320 --> 01:13:56,320
Speaker 1: And I'm like, I got my pants on, right, and

1415
01:13:56,400 --> 01:13:58,639
Speaker 1: so is that gonna be the title of your next book?

1416
01:13:58,680 --> 01:14:00,760
Speaker 1: I got my pants on, I got my paints on

1417
01:14:00,920 --> 01:14:04,000
Speaker 1: volume two. So and I've gone out there and I

1418
01:14:04,040 --> 01:14:06,360
Speaker 1: think I've sat four or five times, and I've never

1419
01:14:06,439 --> 01:14:10,160
Speaker 1: killed a pig. Um. They just gave me the slip.

1420
01:14:10,200 --> 01:14:12,639
Speaker 1: And they're always confounded by that. They're like, you're telling

1421
01:14:12,720 --> 01:14:14,799
Speaker 1: me you didn't see a pig. I'm like, I swear

1422
01:14:14,840 --> 01:14:17,880
Speaker 1: I did a pig. I saw I saw a horse

1423
01:14:17,920 --> 01:14:22,040
Speaker 1: with antlers. That's for sure the biggest deer I've ever

1424
01:14:22,040 --> 01:14:23,920
Speaker 1: seen in my life. Oh. And I've been like I

1425
01:14:24,000 --> 01:14:26,320
Speaker 1: founded turkeys on hive fence places where like a zebra

1426
01:14:26,439 --> 01:14:30,920
Speaker 1: scared away the bird was going. We hunted two years ago.

1427
01:14:30,960 --> 01:14:32,479
Speaker 1: We had in a place I had tigers and the

1428
01:14:32,479 --> 01:14:35,000
Speaker 1: eland in the front yard, tiger's courts in the cage

1429
01:14:35,080 --> 01:14:38,360
Speaker 1: eland not but I mean I was calling a burden

1430
01:14:38,520 --> 01:14:41,160
Speaker 1: looking up and there's like a tiger walking on the skyline.

1431
01:14:41,200 --> 01:14:45,000
Speaker 1: That's so strange. Only in Texas, Only in Texas. But yeah,

1432
01:14:45,040 --> 01:14:48,280
Speaker 1: I think that this culture is is. It's one. It's

1433
01:14:48,280 --> 01:14:50,479
Speaker 1: not indicative of the rest of the country. I mean,

1434
01:14:50,640 --> 01:14:54,879
Speaker 1: it's the culture down to heres Is. I would say unique.

1435
01:14:55,160 --> 01:14:58,920
Speaker 1: It's it's not strange, it's just unique. You know, both

1436
01:14:58,960 --> 01:15:01,360
Speaker 1: because of the way to land is treated, the privatization

1437
01:15:01,400 --> 01:15:05,479
Speaker 1: of all this land, this giant state private, and then

1438
01:15:05,520 --> 01:15:07,519
Speaker 1: the fact that there's a whole culture around putting fences

1439
01:15:07,600 --> 01:15:10,200
Speaker 1: up around that, what that means and why, Like you said,

1440
01:15:10,400 --> 01:15:12,760
Speaker 1: I'd be more interested in reading about what it does

1441
01:15:12,800 --> 01:15:17,800
Speaker 1: to the landscape, whether it improves by it surely doesn't

1442
01:15:17,800 --> 01:15:20,400
Speaker 1: improve the biodiversity of a place to fence it off,

1443
01:15:21,160 --> 01:15:23,960
Speaker 1: um and just putting a bunch of invasive species in

1444
01:15:24,000 --> 01:15:26,200
Speaker 1: there so just the off chance they don't get out

1445
01:15:26,640 --> 01:15:28,679
Speaker 1: is even more dangerous because they often do get out,

1446
01:15:29,360 --> 01:15:32,640
Speaker 1: you know. Hence you can drive an hour west of

1447
01:15:32,720 --> 01:15:34,519
Speaker 1: here and shoot an access to here in the Lanta River,

1448
01:15:35,760 --> 01:15:38,960
Speaker 1: a free ranging one. Speaking of if anybody out there

1449
01:15:39,000 --> 01:15:45,160
Speaker 1: listening to this, access to access, access access, please contact

1450
01:15:45,240 --> 01:15:47,799
Speaker 1: me I have a have a prejudice against those things.

1451
01:15:48,120 --> 01:15:51,080
Speaker 1: I can I can probably make that happen for good.

1452
01:15:51,160 --> 01:15:53,720
Speaker 1: Oh my gosh, we're getting ready to go three weeks.

1453
01:15:53,760 --> 01:15:58,439
Speaker 1: We're going to Lanai, Hawaii. Um I killed three of

1454
01:15:58,439 --> 01:15:59,840
Speaker 1: them things last year and I'm out of the meat

1455
01:15:59,920 --> 01:16:02,960
Speaker 1: or ready. UM one here in two in Hawaii last

1456
01:16:03,040 --> 01:16:07,000
Speaker 1: year's I'm I'm fully I'm one of the one team. Access.

1457
01:16:07,479 --> 01:16:10,519
Speaker 1: It is the fact that there's not a whole lot

1458
01:16:10,520 --> 01:16:12,200
Speaker 1: of just as somebody who doesn't own any land or

1459
01:16:12,240 --> 01:16:14,760
Speaker 1: doesn't have a lease around here, there's not a whole

1460
01:16:14,800 --> 01:16:16,680
Speaker 1: lot of positives for Texas and hunting. It's kind of

1461
01:16:16,720 --> 01:16:20,639
Speaker 1: just a non sequitor. But access to here, the fact

1462
01:16:20,680 --> 01:16:23,759
Speaker 1: that I can drive in Big Atlanta under shooting access

1463
01:16:23,800 --> 01:16:25,320
Speaker 1: here in an hour away from where we're sitting right now.

1464
01:16:25,520 --> 01:16:29,320
Speaker 1: It's one of the more fantastic developments ever. Yes, the

1465
01:16:29,360 --> 01:16:31,880
Speaker 1: history of eating meat and invasive and so you know,

1466
01:16:32,080 --> 01:16:34,439
Speaker 1: I have to weigh that against my the white tail,

1467
01:16:34,520 --> 01:16:36,800
Speaker 1: you know, which we need to definitely cold their population.

1468
01:16:36,880 --> 01:16:38,719
Speaker 1: But then you know, a couple of factors are gonna

1469
01:16:39,760 --> 01:16:42,160
Speaker 1: put access ahead of that. And then is that how

1470
01:16:42,240 --> 01:16:44,439
Speaker 1: good they are to eat and the fact that they're

1471
01:16:44,479 --> 01:16:47,360
Speaker 1: invasive and highly competitive with that same white tail. So

1472
01:16:47,920 --> 01:16:50,120
Speaker 1: at the end of the day, it's like, you know,

1473
01:16:50,640 --> 01:16:52,639
Speaker 1: we might have a conversation in five years, and at

1474
01:16:52,640 --> 01:16:54,880
Speaker 1: that point, I'm only going to be hunting access and

1475
01:16:54,920 --> 01:16:57,960
Speaker 1: hogs would be fine with that. That'd be a fantastic

1476
01:16:58,000 --> 01:17:00,000
Speaker 1: way to live. That would be if you're at home,

1477
01:17:00,160 --> 01:17:04,360
Speaker 1: you're like, honey, we got oh all, we got all.

1478
01:17:04,400 --> 01:17:06,240
Speaker 1: We got his acts as a hog. I'm sorry to

1479
01:17:06,320 --> 01:17:09,519
Speaker 1: my wife. She buys chicken here every now and then,

1480
01:17:10,360 --> 01:17:12,920
Speaker 1: and um, it frustrates me. And she's like, I just

1481
01:17:12,960 --> 01:17:15,240
Speaker 1: won't white meat. I can't eat red meat all the time.

1482
01:17:15,600 --> 01:17:17,519
Speaker 1: And so this year I've shot one turkey, but my

1483
01:17:17,560 --> 01:17:19,479
Speaker 1: goal is to shoot twelve. If I can get twelve,

1484
01:17:20,080 --> 01:17:21,960
Speaker 1: I gotta travel around to get that done, or beg

1485
01:17:22,040 --> 01:17:23,800
Speaker 1: borrow and steel to get twelve. But I feel like

1486
01:17:24,520 --> 01:17:26,200
Speaker 1: if I can kill twelve turkeys, then we've got to

1487
01:17:26,240 --> 01:17:28,200
Speaker 1: white meat for the year. That's what I I kind

1488
01:17:28,200 --> 01:17:31,719
Speaker 1: of figured, if one last, you know, if one turkey

1489
01:17:31,800 --> 01:17:36,320
Speaker 1: lasts a month, to breast two legs whatever legs and

1490
01:17:36,360 --> 01:17:38,760
Speaker 1: thives being more difficult, maybe less now that you gave

1491
01:17:38,800 --> 01:17:41,479
Speaker 1: me some tips. But that was my other goal was like,

1492
01:17:41,560 --> 01:17:43,439
Speaker 1: can I make lunch meat at a turkey breast freezing

1493
01:17:43,520 --> 01:17:45,519
Speaker 1: and make lunch of meat later. That would be and

1494
01:17:45,640 --> 01:17:49,519
Speaker 1: so bright it smoking easy. I done you. I do

1495
01:17:49,560 --> 01:17:52,840
Speaker 1: that with the honey glaze and just It's one of

1496
01:17:52,840 --> 01:17:55,200
Speaker 1: my favorite things in the world. But that is if

1497
01:17:55,240 --> 01:17:57,080
Speaker 1: you the other great thing about living in Texas. You

1498
01:17:57,120 --> 01:18:00,240
Speaker 1: can shoot four turkeys a year, and if you're if

1499
01:18:00,240 --> 01:18:01,400
Speaker 1: you don't like to eat white meat a lot, that

1500
01:18:01,439 --> 01:18:03,360
Speaker 1: would last year, six eight months if you do it

1501
01:18:03,439 --> 01:18:05,519
Speaker 1: right now. I'm gonna try to shoot two this weekend.

1502
01:18:05,680 --> 01:18:10,120
Speaker 1: Me too. I'll let you know how good. Yeah, I'm

1503
01:18:10,160 --> 01:18:12,599
Speaker 1: gonna shoot four. Come in, I'm shooting four. That's how

1504
01:18:12,640 --> 01:18:14,760
Speaker 1: I feel. And last year I did a lot of

1505
01:18:14,840 --> 01:18:16,720
Speaker 1: hunting with with a bow for turkeys because I was

1506
01:18:16,760 --> 01:18:19,080
Speaker 1: just really into archery. And I still end. But now

1507
01:18:19,680 --> 01:18:23,040
Speaker 1: and I won this mission to feed the family shotgun

1508
01:18:23,439 --> 01:18:26,040
Speaker 1: like a full on I'm not messing. I'm not trying

1509
01:18:26,040 --> 01:18:28,200
Speaker 1: to tickle him anymore. Like I don't need the handicap.

1510
01:18:28,240 --> 01:18:31,439
Speaker 1: I shoot him in seventy and a shotgun at twelve games.

1511
01:18:31,320 --> 01:18:33,479
Speaker 1: It just does everything for me. Have you never had

1512
01:18:33,479 --> 01:18:36,040
Speaker 1: any problems with that? Not the lethality with to seventy

1513
01:18:36,120 --> 01:18:41,240
Speaker 1: versus an arrow liket per second last turkey. I got

1514
01:18:41,240 --> 01:18:43,679
Speaker 1: with that to seven. I gotta set really good shot

1515
01:18:43,720 --> 01:18:48,160
Speaker 1: on it. I lost the zero meat on that day. Yes, yeah, no,

1516
01:18:48,320 --> 01:18:49,720
Speaker 1: that was That was one of the few times. And

1517
01:18:49,760 --> 01:18:51,720
Speaker 1: I love bow hunting and I do it almost exclusively,

1518
01:18:51,720 --> 01:18:55,000
Speaker 1: but I just I was like, what am I doing?

1519
01:18:55,360 --> 01:18:57,280
Speaker 1: I can use a shotgun. I really love to eat

1520
01:18:57,320 --> 01:19:00,400
Speaker 1: these things. Why be less effective? What am I doing?

1521
01:19:00,800 --> 01:19:03,720
Speaker 1: And that was last year round this time when I realized, Hey,

1522
01:19:04,240 --> 01:19:06,960
Speaker 1: I gotta go with the shotgun. I gotta go and

1523
01:19:07,240 --> 01:19:10,240
Speaker 1: the guy we're hunting with this weekend, um my buddy

1524
01:19:10,240 --> 01:19:14,840
Speaker 1: Brennan owns archery country here in town, and so I'm sorry,

1525
01:19:14,880 --> 01:19:17,160
Speaker 1: but I'm coming with a shotgun. Archery country or not,

1526
01:19:18,040 --> 01:19:20,680
Speaker 1: I'm gonna. I'm just gonna shoot every long beard I

1527
01:19:20,680 --> 01:19:22,840
Speaker 1: can get my hands on two years old, three years old.

1528
01:19:22,880 --> 01:19:27,080
Speaker 1: I don't really Oh that's that's the beauty of it.

1529
01:19:27,160 --> 01:19:29,320
Speaker 1: Like I can have that with turkeys. I don't know

1530
01:19:29,360 --> 01:19:31,200
Speaker 1: if I could give that to myself with elk anymore,

1531
01:19:31,200 --> 01:19:33,559
Speaker 1: just because I'm too far down the what's on top

1532
01:19:33,600 --> 01:19:37,200
Speaker 1: of its head game? But I could do with turkeys. Yeah,

1533
01:19:37,320 --> 01:19:40,360
Speaker 1: to see, they don't care like what's one less feather

1534
01:19:40,400 --> 01:19:45,679
Speaker 1: in the fan gonna bother me? Fried turkey? Oh boy,

1535
01:19:46,240 --> 01:19:48,640
Speaker 1: how do you fry in the turkey? I just cut this?

1536
01:19:49,320 --> 01:19:51,360
Speaker 1: This is ya so red neck, but I mean just

1537
01:19:51,360 --> 01:19:53,840
Speaker 1: cut it into strips and probably bryan it. Throw it

1538
01:19:53,840 --> 01:19:57,639
Speaker 1: in a little buttermilk for you know, a few hours,

1539
01:19:57,680 --> 01:19:59,920
Speaker 1: you know, maybe it's like twelve hours. Let it kind

1540
01:20:00,200 --> 01:20:03,200
Speaker 1: tender eyes a little bit and then just bread it,

1541
01:20:03,280 --> 01:20:06,200
Speaker 1: just butter milk. Fry it. Yeah, buttermugging hot sauce if

1542
01:20:06,200 --> 01:20:08,639
Speaker 1: you want, add a little more acid in there, um

1543
01:20:08,800 --> 01:20:12,479
Speaker 1: than just tradge and flour and uh deep fried now,

1544
01:20:12,520 --> 01:20:15,040
Speaker 1: I mean the pro tip would be deep fried and

1545
01:20:15,080 --> 01:20:18,120
Speaker 1: pure beef fat. And then you're really going to be

1546
01:20:18,160 --> 01:20:21,720
Speaker 1: happy about that, changing lives. We're gonna post this at lunchtime,

1547
01:20:22,960 --> 01:20:26,200
Speaker 1: post this right around eleven thirty, really get the viewers

1548
01:20:26,280 --> 01:20:30,439
Speaker 1: coming in. Yeah, well I appreciate it, man, absolute appreciate it.

1549
01:20:30,640 --> 01:20:33,680
Speaker 1: It's been really fun. If you haven't read, or if

1550
01:20:33,720 --> 01:20:37,480
Speaker 1: you don't own a field, you ought to own it. Um,

1551
01:20:37,600 --> 01:20:40,439
Speaker 1: it's fantastic and you wouldn't need another I don't even know.

1552
01:20:40,600 --> 01:20:44,559
Speaker 1: It's not a cookbook. What would you call it? Coffee

1553
01:20:44,560 --> 01:20:48,320
Speaker 1: table book? Coffee to Eat People, Meat Eaters Coffee table Book,

1554
01:20:48,720 --> 01:20:50,479
Speaker 1: because it really is that. I mean, there's it's not

1555
01:20:50,560 --> 01:20:53,439
Speaker 1: just recipes, it's not just butchering and butchering, it's it's

1556
01:20:54,040 --> 01:20:56,720
Speaker 1: every little piece of knowledge you want to have. Yeah, well,

1557
01:20:56,720 --> 01:20:59,320
Speaker 1: thank you. You know, I appreciate that. We can't wait

1558
01:20:59,439 --> 01:21:03,519
Speaker 1: filling to then if you're in Austin, come to die Dowey. Yeah. Yeah.

1559
01:21:03,680 --> 01:21:08,719
Speaker 1: Other than that, appreciate it, man, absolutely, thank you. And

1560
01:21:08,800 --> 01:21:13,840
Speaker 1: that's it episode number nine in the books. Thank you

1561
01:21:13,960 --> 01:21:16,519
Speaker 1: so much to Mr Jesse Griffiths for sitting down with

1562
01:21:16,640 --> 01:21:20,720
Speaker 1: me in Austin, Texas to talk about all the things

1563
01:21:20,760 --> 01:21:23,600
Speaker 1: that we covered. It really was a great conversation and

1564
01:21:23,600 --> 01:21:26,000
Speaker 1: I hopefully you'll be able to bookmark this one when

1565
01:21:26,000 --> 01:21:28,200
Speaker 1: you're hungry and you're looking for a good recipe or

1566
01:21:28,320 --> 01:21:31,320
Speaker 1: some good tips and tricks on how to cook your

1567
01:21:31,320 --> 01:21:33,880
Speaker 1: turkey breasts or turkey legs, or turkey thighs, or venison

1568
01:21:33,920 --> 01:21:37,280
Speaker 1: backstraps or venison ribs. Hopefully that is a great takeaway

1569
01:21:37,320 --> 01:21:39,559
Speaker 1: from this one, but also just how important it is

1570
01:21:39,920 --> 01:21:42,600
Speaker 1: to source your food, not on only your meat, but

1571
01:21:42,800 --> 01:21:46,160
Speaker 1: your vegetables and your eggs and anything you can either

1572
01:21:46,280 --> 01:21:50,679
Speaker 1: locally or from from local farmers or farming your damn

1573
01:21:50,720 --> 01:21:53,639
Speaker 1: self if you can. I think that's something I will

1574
01:21:53,640 --> 01:21:56,800
Speaker 1: strive to do, and I hope everybody that can does.

1575
01:21:57,560 --> 01:22:00,960
Speaker 1: As always, you can go to the Hunting Collective dot

1576
01:22:01,040 --> 01:22:05,080
Speaker 1: com to check out more from this interview and others.

1577
01:22:05,680 --> 01:22:08,920
Speaker 1: Last week we had Sam Sohold and we had Charles

1578
01:22:08,960 --> 01:22:12,600
Speaker 1: Post a couple of great conversations with great dudes, So

1579
01:22:12,600 --> 01:22:15,880
Speaker 1: hopefully you can check out episode number seven and eight respectively.

1580
01:22:16,200 --> 01:22:21,280
Speaker 1: But there's also Ryan Callahan, Steve Ronella, John Dudley, Shane Mahoney,

1581
01:22:21,560 --> 01:22:26,000
Speaker 1: Aubrey Marcus and more. Don't forget Remmy Warren, my boy.

1582
01:22:26,360 --> 01:22:29,360
Speaker 1: All that's there at the Hunting Collective dot com. It's

1583
01:22:29,360 --> 01:22:32,120
Speaker 1: all their own iTunes, it's all their own Stitcher. Will

1584
01:22:32,240 --> 01:22:35,160
Speaker 1: soon be at adding Google Play to the mix and

1585
01:22:36,360 --> 01:22:38,720
Speaker 1: even more to get your more avenues to listen to

1586
01:22:38,760 --> 01:22:41,320
Speaker 1: this thing. But that's it. That's all there is for

1587
01:22:41,360 --> 01:22:43,840
Speaker 1: this week, episode number nine. Next week will be in

1588
01:22:43,880 --> 01:22:48,839
Speaker 1: the double digits with episode number ten. Got a really

1589
01:22:48,880 --> 01:22:51,000
Speaker 1: good guests lined up for the next one, I believe,

1590
01:22:51,080 --> 01:22:52,679
Speaker 1: don't want to let it out of the backage just yet.

1591
01:22:53,000 --> 01:22:55,479
Speaker 1: And then a couple of other really good guests, um

1592
01:22:55,640 --> 01:22:57,800
Speaker 1: and the following week will be at the b h

1593
01:22:57,880 --> 01:23:01,160
Speaker 1: A Rendezvous in Boise, Idaho. I'll be hanging out there

1594
01:23:01,320 --> 01:23:04,479
Speaker 1: Thursday all day and part of the day Friday. I

1595
01:23:04,560 --> 01:23:06,920
Speaker 1: gotta bounce out early. Unfortunately, won't be able to hang

1596
01:23:06,960 --> 01:23:09,120
Speaker 1: a whole weekend, but I hope to see some of

1597
01:23:09,120 --> 01:23:11,880
Speaker 1: you there, and I'll be podcasting with some of the

1598
01:23:11,880 --> 01:23:17,080
Speaker 1: industry's best during those couple of days. So thanks for

1599
01:23:17,120 --> 01:23:21,160
Speaker 1: tuning in one more time. Hunting Collective dot com at

1600
01:23:21,200 --> 01:23:24,439
Speaker 1: Beni B three one on Instagram. Come check us out.

1601
01:23:25,600 --> 01:23:27,760
Speaker 1: Until next time, see you