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Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely,

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Speaker 1: bug bitten, and in my case, underwear.

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Speaker 2: Listeningcast, you can't predict anything.

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Speaker 1: The Meat Eater Podcast is brought to you by First Light.

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Speaker 1: Whether you're checking trail cams, hanging deer stands, or scouting

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Speaker 1: for ELK. First Light has performance apparel to support every

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Speaker 1: hunter in every environment. Check it out at first light

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Speaker 1: dot com. F I R S T L I t

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Speaker 1: E dot com. A little too hard, so at you

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Speaker 1: podcast listeners might have. We had a young man on

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Speaker 1: recently who killed a big old bull out and his

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Speaker 1: mother is whooping on an octopus right now.

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Speaker 3: Alyssa, explain what you're up to.

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Speaker 4: I am tenderizing the octopus.

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Speaker 5: Yeah, to put it on the grill.

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Speaker 3: Okay.

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Speaker 1: I was observing earlier to Brody that there as many

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Speaker 1: ways to tenderize an octopus as there are arms on

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Speaker 1: an octopus. You can put an octopus in a in

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Speaker 1: a bowl. I've seen it done where you put it

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Speaker 1: in a bucket and put some salt in the bucket.

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Speaker 3: And just punch the octopus.

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Speaker 1: I've seen it where you whoop it with a stick,

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Speaker 1: and I've seen it where you can pressure cook it,

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Speaker 1: and there's probably more. And Alyssa's whooping it with a stick,

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Speaker 1: and she is producing a recipe from the Meat Eater

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Speaker 1: Outdoor cookbook Wild Game Recipes for the grill, smoker, camp stoven, campfire.

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Speaker 1: And this recipe was a contribution by our friend, the

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Speaker 1: beautiful and lovely Kimmy Werner. And so Alyssa is telling

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Speaker 1: a little more about the recipe you're making today.

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Speaker 4: So this is I'm going to be grilling the octopus

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Speaker 4: over open fire and then putting a chimney tree sauce

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Speaker 4: over it.

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Speaker 3: How accomplished are you as a cook?

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Speaker 5: I have never cooked octopus.

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Speaker 3: But how would you rate yourself generally as a cook?

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Speaker 5: I would say maybe a three or four.

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Speaker 4: I have three boys, so it's uh, that's very very

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Speaker 4: plain cooking because they're pretty picky.

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Speaker 6: Did you ever work in a restaurant?

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Speaker 1: Yes?

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Speaker 6: It is in a kitchen in front of the house.

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Speaker 3: Yes, you got picky kids. Yes, okayh What are some

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Speaker 3: of your favorites that you make?

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Speaker 5: We make We have taco Tuesday every Tuesday?

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Speaker 3: Got it.

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Speaker 4: We have a lot of game meat in our freezer,

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Speaker 4: so usually just whatever.

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Speaker 1: I can pull you guys pull out a grind out, yes, okay,

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Speaker 1: and take the grind and make things.

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Speaker 4: A lot of burgers, a lot of tacos.

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Speaker 5: Okay, a lot of steak.

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Speaker 3: They can't be that picky because they're eating wild game meat.

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Speaker 5: No, but it's like tacos with cheese. Like that's it,

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Speaker 5: ground meat and cheese. Nothing, nothing exciting.

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Speaker 3: Yeah, So what would they think of the octopus you're

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Speaker 3: cooking right now?

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Speaker 5: They would probably try this, Oh, they would. They like seafood.

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Speaker 5: They're big on you know, fish and seafood.

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Speaker 3: Got it, just plain.

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Speaker 5: And I don't know if they'd like the sauce with it,

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Speaker 5: but they would like that.

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Speaker 1: So so far as you're preparing this, and we have

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Speaker 1: a bunch of people preparing a bunch of things right now,

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Speaker 1: we're outside, we're going to walk through all the things

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Speaker 1: we're making. But how how did you find and you,

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Speaker 1: to be honest, how was your experience working from the

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Speaker 1: New Outdoor Cookbook?

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Speaker 4: I felt like the recipe was really easy to follow,

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Speaker 4: pretty basic steps. One reason I picked this recipe is

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Speaker 4: because it seems simple enough that I could do it.

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Speaker 3: Got it?

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Speaker 6: And where'd you get the octopus?

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Speaker 5: Steve?

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Speaker 1: That's my octopus, My oct that's a behavian octopus.

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Speaker 3: No, I don't know. No, you know what I don't ask. No,

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Speaker 3: that's an elast octopus.

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Speaker 2: It's not the Alaska.

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Speaker 3: No.

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Speaker 1: No, his arm that octopus is arms were bigger than that.

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Speaker 1: The the mid section of his arms were bigger than

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Speaker 1: that whole octopus.

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Speaker 2: That thing was a cracking.

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Speaker 1: Yeah, it was a cracking. Okay, So you're gonna you're

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Speaker 1: gonna do keep whooping on it? Ear did you flip it?

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Speaker 1: Flip it and whoop it?

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Speaker 3: Yep? Okay? And then where do you go?

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Speaker 1: And then your next steps are going to be you're

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Speaker 1: gonna work it in some olive oil and some salt, okay,

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Speaker 1: and then you're gonna move over to the open fire.

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Speaker 1: And we have a fire of cherry wood going.

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Speaker 4: And then I think, I just I'm gonna let it

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Speaker 4: chart for a little bit. I'm gonna cook it or

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Speaker 4: put it on there until it's charred and then pull

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Speaker 4: it off and then just smother it in the in

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Speaker 4: the chimney churry.

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Speaker 5: And then I think, cut it up and bite sized pieces.

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Speaker 5: That's it.

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Speaker 1: Okay, get moving, keep going. Okay, we're gonna move over

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Speaker 1: to our next cook now, seth, come on.

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Speaker 6: Over howdy, hold on, I'm gonna come over there.

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Speaker 1: Okay, Seth start out by raiding yourself as a cook

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Speaker 1: and an outdoor cook.

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Speaker 7: Oh man, that's tough, I would I'm above average, I

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Speaker 7: would say, but not far from average.

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Speaker 3: Got it?

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Speaker 1: Slightly above average, slightly above average, just for a little

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Speaker 1: so let me.

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Speaker 3: Seth is working from. Seth is working from chapter.

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Speaker 1: One, yep, of the mediat or Outdoor Cookbook. And here's

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Speaker 1: here's how the book's broken down. Brody, I'll do I'll

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Speaker 1: do one, then you do.

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Speaker 2: One, okay if I can remember the order.

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Speaker 3: No, you tell to you.

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Speaker 1: Seth is working from section one, which is over the Flames,

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Speaker 1: which includes all manner of open fire cooking, traditional grilling,

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Speaker 1: making burgers, making steaks, grill and octopus, basically anything you're

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Speaker 1: doing where you have an elevated platform like a grill

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Speaker 1: and you're cooking. As the title chapter says, over the flames.

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Speaker 1: Section two is into the smoke.

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Speaker 2: Yeah, pretty pretty self explanatory, but any kind of any

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Speaker 2: We did a lot of smoking recipes, so it could

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Speaker 2: be like in a smoke or did we do it?

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Speaker 2: It was all in smokers. Did we do anything well?

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Speaker 3: Pellet grills pellet grills and smokers.

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Speaker 2: Yeah, so smoke trout. What are some of the other

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Speaker 2: recipes we did that were smoked? I can't even remember

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Speaker 2: from into the smoke, Yeah, I'll tell you. So we

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Speaker 2: have a lots of about using smokers. There's a ton

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Speaker 2: of how to.

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Speaker 8: And yeah, the devil eggs that were right now to

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Speaker 8: give you for instance, uh so an ancho cola, anch

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Speaker 8: cola ancho jerky, a summer sausage preparation, a brown sugar,

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Speaker 8: wild hog, ham, hot smoked trout.

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Speaker 1: We've got salmon, salmon jerky, and salmon candy, smoked American eel,

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Speaker 1: hot smoked fish, sausages, smoked and devilled eggs, which who's

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Speaker 1: in charge of smoking deviled eggs, don't share it. They're

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Speaker 1: doing smoking devil eggs right today. Smoke venison sandwiches, grilled

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Speaker 1: wild boar ribs with peach glaze, smoked bone in hog

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Speaker 1: roast barbecue style, squirrel, brined and smoked turkey breast, smoked

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Speaker 1: moose nose hash. That's that's six pages. Braised and smoked

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Speaker 1: wild game brisket, and that's it. Then from there we

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Speaker 1: move into the under the coal section. Well, let's pick

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Speaker 1: the sucks. We gotta keep, we gotta keep. Uh, We're

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Speaker 1: gonna come back. We're gonna back up to over the

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Speaker 1: flames and explain something seth today for your listening pleasure

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Speaker 1: is cooking on is uh doing a preparation from over

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Speaker 1: the flames and over the flames includes so you have grilling,

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Speaker 1: what you need to know, charcoal lump, backcountry grates. This

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Speaker 1: book is heavily informed by ice age cooking methods and

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Speaker 1: also very modern cooking methods. Sticky and sweet, grilled frog legs,

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Speaker 1: stuffies which is a clam recipe, beaver confee toasts, cheeseburger poppers,

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Speaker 1: grilled tongue, tartines.

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Speaker 6: What's the tartine?

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Speaker 9: Is it like a little puff paste little It's like.

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Speaker 1: A little sandal, little mini open top sandough, stuffed venison,

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Speaker 1: Burger's Three Ways, which is where sets gonna come in,

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Speaker 1: a bunch of fancy ways to dress up hot dogs.

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Speaker 1: So if your idea of outdoor cooking is a stick

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Speaker 1: of hot dog on a stick, you can kind of

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Speaker 1: amp that up and do fancy ways to dress up

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Speaker 1: your hot dogs.

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Speaker 7: Camp Sausage Rand will be doing the hot dog recipe

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Speaker 7: for sure.

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Speaker 1: Lettuce wraps, wild game steaks, butterflied steaks, venison chops like

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Speaker 1: tomahawk chops with venison. How to do all that, grilled mackerel,

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Speaker 1: grilled whole fish and foil, which is general. How to

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Speaker 1: grill basically any whole fish and foil. How to grill flatfish,

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Speaker 1: so grilled, hold flounder, any sort of flatfish or fluke,

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Speaker 1: grilled lobster, seafood piea over and open fire grilled octopus, octopus,

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Speaker 1: jimmy cherry spatchcocking game birds, all kinds of marinades, and

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Speaker 1: other preparations for doing that. A Pruvian style marinade for

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Speaker 1: duck wild turkey grilled. And that's it for that section. Now, Seth,

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Speaker 1: talk about your prep.

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Speaker 3: So I did the.

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Speaker 7: Bacon jam and blue cheese filling. So I went ahead

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Speaker 7: and made that. First you cook cook down like chunk

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Speaker 7: of bacon, cook it down in a in a skillet,

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Speaker 7: and then UH add some onions and some balsamic vinegar

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Speaker 7: and some brown sugar, and you cook all that down.

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Speaker 7: It like kind of caramelizes and turns into like a

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Speaker 7: nice jam. I formed the patties from some elk burger

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Speaker 7: that you had in the freezer.

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Speaker 3: You already did that.

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Speaker 7: I already did that, and they're in the fridge chilling

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Speaker 7: right now. And then when the time is right, I'll

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Speaker 7: pull those out and then I'll I'll add the stuffing,

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Speaker 7: which is that bacon jam, and then some blue cheese crumbles.

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Speaker 1: Okay, and Alyssa has to cook over an open fire,

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Speaker 1: but you're cooking on a pellet grill.

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Speaker 6: Yep.

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Speaker 3: You're having to be cooking right now in a camp

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Speaker 3: chef pellet grill yep. Okay. Yeah.

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Speaker 2: The assembly for this one is a good one for

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Speaker 2: kids to jump in on too, because you're stuffing.

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Speaker 3: It's how you're like forming a picture.

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Speaker 1: You're making a hot pocket, exactly a hot pocket.

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Speaker 3: But meat is the bread, dough is the beat. It's

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Speaker 3: a hot meat hot pocket.

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Speaker 6: Yep.

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Speaker 3: Okay, you can get back to it. South cool.

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Speaker 2: I think we should also point out, did you mention

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Speaker 2: like we've got recipes that are everywhere from like elaborate

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Speaker 2: show stoppers to like simple backcountry ways to like elevate

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Speaker 2: backcountry camp meals.

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Speaker 1: That's exactly right. So we've been working on this for

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Speaker 1: a few years. Yeah, and after we finished the media

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Speaker 1: to Fishing Game cook but we started working on this one.

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Speaker 1: We're working on it a few years and for a

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Speaker 1: long time, I don't know, we never did it, but

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Speaker 1: for a long time we talked about calling it, you know,

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Speaker 1: the outdoor Cookbook, but it was it was back backyard

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Speaker 1: to back country yep. So right now we're sitting on

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Speaker 1: my porch and the stuff we have. We have a

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Speaker 1: camp stove set up going, we have an open fire

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Speaker 1: setup going, we have a pellet grill setup going. So

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Speaker 1: by the definition of his outdoor cooking be like food

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Speaker 1: that you make outside or food that you're making to

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Speaker 1: eat outside. So just food that like food tastes better outside,

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Speaker 1: is how to prepare it outside, stuff that you bring

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Speaker 1: for outdoor, things you're going to you're going to a picnic,

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Speaker 1: and stuff you bring for that that you can finish outdoors.

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Speaker 1: It's things that you might take a few prep steps

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Speaker 1: inside then take it outside. It's things that you might

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Speaker 1: make outside with stuff you fish and hunt for outside

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Speaker 1: and then you cook it only using materials that.

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Speaker 3: You found outside.

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Speaker 1: Like how to make grills out of willow limbs, how

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Speaker 1: to make cooking setups with rocks, how to dig holes

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Speaker 1: in the ground and cook stuff in a hole in

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Speaker 1: the ground. Everything but backyard to back country. Yeah, super

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Speaker 1: simple backcountry preparation.

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Speaker 2: So we have every recipe comes with an icon that'll

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Speaker 2: show like backyard cooking, car camping, or backcountry, and some

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Speaker 2: of them will fill all three yep, Summer one, Summer two.

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Speaker 2: But it's kind of that's how we uh kind of

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Speaker 2: informed the recipes that are in here.

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Speaker 1: And it's like everything from it's also everything from like

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Speaker 1: real blue collar, working class like poppers. I's out to

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Speaker 1: eat the other night with Ronnie Bain and we're talking about.

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Speaker 2: His famous duve poppers. Yeah.

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Speaker 1: He was like, you know, a lot of my birds

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Speaker 1: that I get find their way into a popper, and

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Speaker 1: I was like, dude, there's nothing wrong with poppers. And

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Speaker 1: there's poppers in here, but there's also like much more.

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Speaker 1: I guess what you might regard is of somewhat more

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Speaker 1: sophisticated dishes, either because they have elaborate preparations or because

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Speaker 1: they're just you know, like octopus and chimney chery. It's

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Speaker 1: not they don't sell it. It's not at Long they

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Speaker 1: don't have it down at Long John Silver's.

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Speaker 2: Yeah.

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Speaker 3: Is that still a restaurant?

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Speaker 6: I think so. I haven't seen one in a while.

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Speaker 6: But I imagine, so did you do it like you did

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Speaker 6: previous cookbooks too, where you made it so that each

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Speaker 6: recipes not particularly just necessarily for one protein and you

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Speaker 6: can sell.

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Speaker 3: Yes, that was a big thing.

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Speaker 1: So we, like Brody and I worked on the book

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Speaker 1: really heavily, and we worked on the book really heavily

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Speaker 1: with our cookbook collaborator, collaborator Chris y Ruwayne, And that

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Speaker 1: was a big thing.

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Speaker 3: And doing it is I don't like. This is something

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Speaker 3: we explored in the.

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Speaker 1: Fish and Game Cookbook where I don't like when you

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Speaker 1: open up a recipe book and it says like an

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Speaker 1: antalope you know, yeah, a prong horn recipe? Well, yeah,

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Speaker 1: like el cart recipes, Like is it really an elkitt

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Speaker 1: recipe or is it like a heart recipe? And is

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Speaker 1: it really a prong horned recipe or is it sort

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Speaker 1: of like a like an animal with hoofs recipe?

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Speaker 6: Yeah?

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Speaker 2: The only thing, like Alyssa, like you got to use

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Speaker 2: an octopus for an octopus recipe?

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Speaker 3: Right, yeah, you can put it like dog in there,

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Speaker 3: cess Berger. That ain't gonna work.

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Speaker 2: Pick an animal for cess Berger exactly.

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Speaker 3: So we clarify that.

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Speaker 6: And even where that being said, Jimmy cherry goes on

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Speaker 6: a well.

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Speaker 2: Sure, but the burger itself, you know.

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Speaker 1: Well, yeah, but listen, when you make that chimmy cherry,

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Speaker 1: you make a big batch and put it in the fridge,

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Speaker 1: because when you grill up a roast, there's, dude, there

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Speaker 1: is nothing better than chimmy cherry on that.

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Speaker 3: Listen, I would say you're about good on that.

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Speaker 6: Man.

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Speaker 3: Is it that you're gonna wind up with putting over there?

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Speaker 5: I was trying to get that I've been missing.

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Speaker 1: Okay, don't whoop it so much. Yeah, I think you're good.

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Speaker 1: I think you're good.

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Speaker 2: Don't whip the crack in a don't lose that.

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Speaker 1: Cherry wood whooping stick. All right, rand are you ready

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Speaker 1: to come over and talk about where you're at?

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Speaker 3: Buddy?

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Speaker 1: Do you mind picking up on the Do you mind

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Speaker 1: h Randall coming off back to back trivia wins? Do

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Speaker 1: you mind up picking up the smoked egg? The this

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Speaker 1: is people are gonna think this is weird? Earlier minegau

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Speaker 1: Sander's like working class, blue collar you know, like, for instance,

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Speaker 1: if I had to like a preparation that I've been

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Speaker 1: using my entire life and continue to use unapologetically as

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Speaker 1: I'm a fish fry man. So we had a guy.

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Speaker 1: We have a friend, Parker Hall. He's been on the show.

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Speaker 1: He's been on the podcast, very opinionated about fish frying,

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Speaker 1: and Parker Hall contributed a section on fish frying, which

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Speaker 1: is very opinionated.

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Speaker 2: Which some people might be like, what outdoor, but it's

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Speaker 2: the best place to fry fish.

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Speaker 1: I don't fry fish indoors. Yeah, when I first started

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Speaker 1: dating my wife, I did some indoor frying.

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Speaker 3: And one day she's like, even the bath towel smell.

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Speaker 1: Like exactly because we had a very small place back then,

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Speaker 1: and you get the frying indoors.

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Speaker 3: So I just moved the whole operation.

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Speaker 2: That misted oil gets everywhere, and then get your walls

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Speaker 2: get covered in grimy dusts to the oil.

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Speaker 1: Growing up, my old man kept he had an industrial

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Speaker 1: deep frar kind of was one ten he kept growing up.

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Speaker 1: He kept the deep fry in the garage and I've

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Speaker 1: always said, as he would make you go up and

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Speaker 1: turn it on the three seventy five, but you couldn't

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Speaker 1: come down until the light blaked off. So if he's

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Speaker 1: saying to turn on the fry, you had to wait there.

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Speaker 1: Twenty minutes because you didn't tell him you turned it on.

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Speaker 2: You had to say it's.

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Speaker 1: On anti temp. So you never wanted to get that job.

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Speaker 1: Then later he we had a porch and he later

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Speaker 1: built a fume hood.

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Speaker 3: It's there to this day.

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Speaker 1: He built a fume hood on the deck that vented

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Speaker 1: out and then moved his deep fryer to where it

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Speaker 1: sits now under that fume hood. So I think a

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Speaker 1: fish frying is outdoor. And Parker Hall fries fish. He's

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Speaker 1: sure as hell. You see this guy fried fish. Dude

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Speaker 1: frying up. I don't know, ten pounds of flat head catfish.

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Speaker 1: You're not doing right in the house. Yeah, yeah, I

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Speaker 1: don't fry any fish in the house. No, I fried

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Speaker 1: outside at our fish shack. We fry fish outside. So

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Speaker 1: I think a fish frying is outdoor cooking, especially as

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Speaker 1: one of the ways we talk about is propane fired

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Speaker 1: right on a fry fish over a propane fired burner.

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Speaker 2: Yeah, those Cajun cooker type things.

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Speaker 6: So we did we talk about the vessel to put

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Speaker 6: the oil into, like do.

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Speaker 2: We get into You're jumping ahead of ourselves a little bit.

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Speaker 1: Okay, well he's gonna well, no, we're not we're not

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Speaker 1: going to cover that. Oh yeah, but can you hold.

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Speaker 3: Off on that?

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Speaker 6: Y sure?

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Speaker 1: But what I'll talk about the good working class blue

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Speaker 1: collar stuff like burgers, poppers, steaks, And there's also like

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Speaker 1: something a little more fancy pants, fancy pe c. Yeah,

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Speaker 1: and this is like a thing like this is this

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Speaker 1: came from Christa's. This isn't my wasn't my personal repertoire.

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Speaker 1: But but CHRISTI Ruwayne is into the smoked. Everyone who's

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Speaker 1: been to a church potluck has eaten a devil d egy.

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Speaker 1: When I was a boy and you went to the

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Speaker 1: Twin Lake United Methodist Church potluck. Oh, my church I

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Speaker 1: grew up in is splitting away from United Methodists.

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Speaker 2: Big news.

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Speaker 1: Seven thousand United, seven thousand Methodist churches have pulled away.

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Speaker 1: I don't like to get into politics on the podcast.

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Speaker 2: Are they questioning the leadership or something over a policy issue?

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Speaker 3: And so my mother's Methodist church has pulled away from United.

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Speaker 2: They went to splinter, the splinter organization.

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Speaker 1: Who's that feller back in the old days that came

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Speaker 1: up and nailed the Martin Luther. Yeah, it's like that

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Speaker 1: nailed nailed to the church door. Yeah, big news in

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Speaker 1: Twin Town. Uh, they haven't updated their website yet.

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Speaker 3: I noticed it.

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Speaker 1: But if you went to Twin Lake United Methodist Church

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Speaker 1: back in nineteen eighty four and it was a church

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Speaker 1: pot luck, you would find a lot of macaroni salad,

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Speaker 1: you would find ambrosia angel jellal.

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Speaker 3: Molds, and you would find many.

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Speaker 1: Deviled egg preparations. But Ranald talk help us through it.

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Speaker 1: I think it's a pretty what makes this one different?

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Speaker 10: Well, it's a pretty standard devil egg preparation, with the

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Speaker 10: exception that you're gonna put We're gonna put these hard

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Speaker 10: boiled eggs on the smoker, Yes, for about thirty five

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Speaker 10: to forty minutes.

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Speaker 1: Yes, smoked a smoked deviled egg appetizer. Where here we

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Speaker 1: get into this whole thing of like outdoor cooking, indoor cooking.

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Speaker 1: You can ahead of time at home, at your leisure

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Speaker 1: hard boil some eggs. But then you come out and

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Speaker 1: you're at like your outdoor party, you're going to a barbecue,

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Speaker 1: you're going to whatever, you're going on a Fourth of

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Speaker 1: July outdoor camping trip. You take those hard boiled eggs

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Speaker 1: and turn out the showstopper smoked deviled egg. Walk us

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Speaker 1: through the process, Randall, do you want to see it here?

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Speaker 1: Because I know you have to commit this stuff to memory.

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Speaker 11: No, I mean, how's this? We hard boiled smegs, I.

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Speaker 10: Am glasses on Randall, and then they're gonna throw them

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Speaker 10: over the smoker, I believe for about thirty five to

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Speaker 10: forty minutes.

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Speaker 2: Low heat on it. It's got to be a pretty

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Speaker 2: low lot a low heat.

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Speaker 10: And and well we'll slice them and mix up the

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Speaker 10: filling with the yolk, fill them, top them, and uh

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00:21:08,840 --> 00:21:09,520
Speaker 10: enjoy them.

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00:21:09,760 --> 00:21:10,000
Speaker 3: Yeah.

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Speaker 1: So this preparation too, I'm trying to pull it up

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00:21:12,640 --> 00:21:15,919
Speaker 1: just for Randall's benefit in my own. You're you're taking

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Speaker 1: what you're smoking is you're smoking the whole damn egg.

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Speaker 3: Oh there you go.

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Speaker 11: Yeah, you're smoking.

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00:21:22,880 --> 00:21:28,040
Speaker 10: You're smoking the the whole hard boiled egg, just as

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00:21:28,080 --> 00:21:30,840
Speaker 10: it is once you peel it, once you shell it,

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Speaker 10: and then the filling is.

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Speaker 3: It puts like a it makes it look smoked.

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Speaker 11: I'm excited to see what it looks like.

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Speaker 2: What do they call that ring.

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Speaker 1: And barbecue? No, it's got a name. It's got this

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00:21:47,480 --> 00:21:51,520
Speaker 1: it's uh, we just call it the rind.

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Speaker 6: There's a term for different smoke ring.

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Speaker 1: Yeah, where you get the red that penetrates and you know,

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Speaker 1: ice tell where it left off.

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Speaker 2: Which brings out the point this is not like a

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Speaker 2: professional barbecue book. This is a just outdoor cook.

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Speaker 1: There's barb Yeah, there's a barbecue component to it, but

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Speaker 1: we kind of get into what that. We get into

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Speaker 1: a lot of the terminology that when you say you're

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Speaker 1: smoking something, what does it mean when you're barbecue? Because

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Speaker 1: nowadays people say, I went to a barbecue, what'd you

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Speaker 1: have hot dogs? So there's there's technical barbecue, which if

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Speaker 1: you went down to like Memphis and you say that

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Speaker 1: you're gonna barbecue hot dog, you might get argued out.

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Speaker 3: Of the room.

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Speaker 1: So we talk about all these different terminologies. Another great

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Speaker 1: terminology thing we get into here are you good?

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Speaker 4: No?

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Speaker 3: You got another thing? What else you gonna make? Randall?

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Speaker 11: I'm making the spicy fish cakes, okay?

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Speaker 10: And for that I have diced up some perch that

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Speaker 10: Brody brought and.

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Speaker 2: Uh getting which goes back to the ingredient thing. I

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Speaker 2: don't know what kind of fish.

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Speaker 10: I think it's sort of any sort of white fish

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00:22:51,920 --> 00:22:54,439
Speaker 10: and cut it up into two inch chunks and then

441
00:22:54,440 --> 00:22:57,400
Speaker 10: I've got it in the food processor there and I'm

442
00:22:58,320 --> 00:23:00,119
Speaker 10: chopping it up with some eggs.

443
00:23:00,040 --> 00:23:02,600
Speaker 1: And you've been pulsing it for some time though, twenty

444
00:23:02,600 --> 00:23:03,920
Speaker 1: five to thirty pulses.

445
00:23:04,080 --> 00:23:05,960
Speaker 11: I saved a few to get on camera.

446
00:23:06,119 --> 00:23:09,880
Speaker 2: Know how in movies when there's like smoked list, something.

447
00:23:09,680 --> 00:23:17,479
Speaker 12: Bad happen to your fire? What did you do to it? Well,

448
00:23:17,840 --> 00:23:19,720
Speaker 12: I'm gonna can you entertain everybody?

449
00:23:19,760 --> 00:23:21,879
Speaker 1: Brody take the cook but and go into the next section, right,

450
00:23:21,880 --> 00:23:24,000
Speaker 1: I need to check on the list's program out here.

451
00:23:24,280 --> 00:23:27,399
Speaker 2: Yeah, I knew this would happen at some point, Seth.

452
00:23:27,400 --> 00:23:30,399
Speaker 11: Would you pulse my fish mixture a couple of times?

453
00:23:30,520 --> 00:23:32,920
Speaker 2: So keep going on to fish cakes?

454
00:23:33,000 --> 00:23:35,360
Speaker 10: Ran, Yeah, so you you you pulse it up with

455
00:23:35,520 --> 00:23:38,679
Speaker 10: the eggs, and then you add in a mixture of

456
00:23:39,680 --> 00:23:42,880
Speaker 10: like breadcrumbs, some spicy brown mustard.

457
00:23:43,560 --> 00:23:51,240
Speaker 11: I diced up some serrano peppers and Mayo's that's for

458
00:23:51,320 --> 00:23:51,840
Speaker 11: the sauce.

459
00:23:52,240 --> 00:23:56,600
Speaker 10: That's for the red Mayo sauce, Tomato Mayo sauce.

460
00:23:57,520 --> 00:24:00,760
Speaker 2: But the so the peppers are what's yeah?

461
00:24:00,800 --> 00:24:04,639
Speaker 10: And uh scallion, that's right, that's what I was thinking of,

462
00:24:04,800 --> 00:24:07,480
Speaker 10: and and some like creole seasoning.

463
00:24:07,880 --> 00:24:09,680
Speaker 2: Is there a saucy served with these? Yes?

464
00:24:09,680 --> 00:24:13,399
Speaker 10: So there's a tomato Mayo it's like tomato paste, mayo,

465
00:24:14,200 --> 00:24:20,280
Speaker 10: some garlic some time. So once I add all that

466
00:24:20,359 --> 00:24:23,920
Speaker 10: into the into the mixture there in the food process

467
00:24:24,000 --> 00:24:27,040
Speaker 10: or I'll pulse it another ten times, and then I'll

468
00:24:27,040 --> 00:24:30,439
Speaker 10: make some cakes about two and a half inches in

469
00:24:30,520 --> 00:24:34,200
Speaker 10: diameter one inch thick, like a crab cake, a small

470
00:24:34,280 --> 00:24:37,240
Speaker 10: crab cake, and I will bred it over there and

471
00:24:37,280 --> 00:24:39,919
Speaker 10: some more breadcrumbs and then throw it into the oil

472
00:24:40,200 --> 00:24:42,960
Speaker 10: six minutes each side, pull it off, serve it with

473
00:24:43,040 --> 00:24:44,880
Speaker 10: a squeeze.

474
00:24:44,480 --> 00:24:50,160
Speaker 11: Of lime, lemon, lemon. You could dot citruses, throw me off.

475
00:24:51,359 --> 00:24:53,560
Speaker 2: Green ones and yellow ones and orange ones.

476
00:24:53,640 --> 00:24:55,880
Speaker 10: Once I'm on, you know, on the big stage here

477
00:24:55,880 --> 00:25:00,400
Speaker 10: with the microphone, I confuse my citruses. But we'll give

478
00:25:00,400 --> 00:25:03,120
Speaker 10: it a squeeze of lemon and then serve it with

479
00:25:03,160 --> 00:25:04,840
Speaker 10: that tomato mayo sauce.

480
00:25:05,040 --> 00:25:06,480
Speaker 11: And I'm looking forward to it.

481
00:25:06,560 --> 00:25:08,639
Speaker 2: You could do all different kinds of versions of this

482
00:25:08,800 --> 00:25:09,720
Speaker 2: recipe too.

483
00:25:10,800 --> 00:25:11,160
Speaker 6: Is it?

484
00:25:11,280 --> 00:25:15,199
Speaker 9: And so the fish the fish mixture is then breaded.

485
00:25:15,280 --> 00:25:17,480
Speaker 9: It's not that the bread crumbs are incorporate well.

486
00:25:17,600 --> 00:25:19,160
Speaker 11: There are both there.

487
00:25:19,320 --> 00:25:22,760
Speaker 10: There's three quarters of a cups of bread okay in

488
00:25:22,760 --> 00:25:23,399
Speaker 10: that mixture.

489
00:25:23,480 --> 00:25:27,600
Speaker 11: So there's there's uh.

490
00:25:26,480 --> 00:25:29,560
Speaker 10: There's some there's some bread crumb mixed in with the

491
00:25:29,560 --> 00:25:31,960
Speaker 10: fixed fish mixture, and then I.

492
00:25:31,920 --> 00:25:33,680
Speaker 11: Will also bread the outside.

493
00:25:35,040 --> 00:25:39,040
Speaker 3: I'd like to speak to this for a minute. Do

494
00:25:39,080 --> 00:25:42,680
Speaker 3: you mind please yours You're doing a great job.

495
00:25:42,960 --> 00:25:43,560
Speaker 11: I'm trying.

496
00:25:43,640 --> 00:25:46,880
Speaker 1: I want to tell you why any cookbook that, any

497
00:25:46,880 --> 00:25:48,800
Speaker 1: cookbook that we work on is going to have a

498
00:25:48,840 --> 00:25:50,040
Speaker 1: fish cake recipe in it.

499
00:25:51,680 --> 00:25:59,080
Speaker 3: Sometimes I might do a book fishcakes cakes. Here's why

500
00:26:00,119 --> 00:26:04,920
Speaker 3: it would be pamphlet. What what's it called?

501
00:26:05,440 --> 00:26:07,960
Speaker 1: There's a word, there's like an old word. A monograph

502
00:26:08,640 --> 00:26:12,760
Speaker 1: monographs a book, but it's a short book. A monograph

503
00:26:12,880 --> 00:26:13,760
Speaker 1: is a short book.

504
00:26:17,280 --> 00:26:21,120
Speaker 2: It called it'll be called on fish cakes type.

505
00:26:21,280 --> 00:26:24,800
Speaker 11: What a monograph is A scholarly monograph.

506
00:26:24,520 --> 00:26:26,359
Speaker 3: Is a short a big book.

507
00:26:27,000 --> 00:26:28,000
Speaker 2: Randall is pretty smart.

508
00:26:28,160 --> 00:26:29,919
Speaker 1: He doesn't know what he's talking about. Not when it

509
00:26:29,920 --> 00:26:32,600
Speaker 1: comes to bookstail.

510
00:26:33,480 --> 00:26:35,879
Speaker 3: Fan fan that way. Just get put some heat on that.

511
00:26:36,000 --> 00:26:36,800
Speaker 3: Put some wind on it.

512
00:26:36,840 --> 00:26:39,520
Speaker 10: When you when you publish a dissertation, it's often referred

513
00:26:39,560 --> 00:26:42,840
Speaker 10: to as a monograph. You're turning your dissertation into it.

514
00:26:42,840 --> 00:26:46,280
Speaker 9: It's a short a detailed written study of a single

515
00:26:46,440 --> 00:26:49,560
Speaker 9: specialized subject or an aspect of it.

516
00:26:49,720 --> 00:26:51,480
Speaker 2: On fish cakes by staying, for.

517
00:26:51,400 --> 00:26:54,840
Speaker 9: Example, a series of monographs on music and late medieval

518
00:26:54,880 --> 00:26:58,400
Speaker 9: and Renaissance city. So it could be like a monograph

519
00:26:58,560 --> 00:27:02,920
Speaker 9: on fishcakes, fishcakes an a specific kind of fish cake.

520
00:27:02,960 --> 00:27:03,640
Speaker 6: I'm not sure.

521
00:27:06,920 --> 00:27:08,040
Speaker 3: After I worked on it.

522
00:27:08,200 --> 00:27:09,520
Speaker 6: Yeah, this is your problem.

523
00:27:09,800 --> 00:27:12,919
Speaker 2: Oh my god, Oh that's outdoor cooking for you.

524
00:27:13,800 --> 00:27:17,879
Speaker 1: Well, no, that's that's me being over here. It is,

525
00:27:17,920 --> 00:27:19,679
Speaker 1: and we talk a lot about that. Let me touch

526
00:27:19,760 --> 00:27:21,639
Speaker 1: on an aspect. Let me touch on the aspect of

527
00:27:21,680 --> 00:27:26,560
Speaker 1: this book, because it's outdoor cooking and there's invariables, right,

528
00:27:26,640 --> 00:27:28,560
Speaker 1: Like when you turn your oven when you're sitting inside,

529
00:27:28,600 --> 00:27:30,479
Speaker 1: you turn your oven on four hundred, and if you've

530
00:27:30,480 --> 00:27:33,600
Speaker 1: got a decent oven, that's some bitch is on four hundred, right,

531
00:27:33,920 --> 00:27:35,520
Speaker 1: And you're like, okay, if you use a cup of

532
00:27:35,520 --> 00:27:37,320
Speaker 1: this and a half cup of that and it's at

533
00:27:37,400 --> 00:27:39,880
Speaker 1: room temperature and it's on four hundred, like I can

534
00:27:39,920 --> 00:27:44,679
Speaker 1: say cook it for nineteen minutes or whatever. With outdoor cooking,

535
00:27:47,920 --> 00:27:49,560
Speaker 1: it doesn't work that way. So we give a lot

536
00:27:49,560 --> 00:27:51,760
Speaker 1: of guidelines. But one of the things I talked about, like,

537
00:27:51,880 --> 00:27:56,800
Speaker 1: the book has over a hundred recipes, meaning like tablespoon

538
00:27:56,880 --> 00:28:00,119
Speaker 1: of this, a cup of that, right recipes, But it

539
00:28:00,160 --> 00:28:03,200
Speaker 1: also has a lot on methodology, technique, and a lot

540
00:28:03,240 --> 00:28:05,800
Speaker 1: on preparations, a lot of technique. And instead of telling

541
00:28:05,840 --> 00:28:10,040
Speaker 1: you cook it for eighteen minutes, because I don't I

542
00:28:10,040 --> 00:28:12,200
Speaker 1: don't know, Like your fuel source could be different. You're

543
00:28:12,200 --> 00:28:15,000
Speaker 1: cooking with mesquite. Someone in an area might be cooking

544
00:28:15,000 --> 00:28:17,880
Speaker 1: with alderwood. You could have really dry Oh, you could

545
00:28:17,920 --> 00:28:19,199
Speaker 1: be cooking with some pine.

546
00:28:19,240 --> 00:28:19,639
Speaker 6: I don't know.

547
00:28:19,760 --> 00:28:21,960
Speaker 2: It could be windy and blowing the heat away from here.

548
00:28:22,040 --> 00:28:24,600
Speaker 1: Yes, So rather than saying how many minutes, we're saying, like,

549
00:28:24,920 --> 00:28:28,400
Speaker 1: you should expect that it might be within this time bracket.

550
00:28:28,600 --> 00:28:32,800
Speaker 1: But here's what you're looking for. When you see this happen, ye,

551
00:28:33,560 --> 00:28:35,879
Speaker 1: move on to the next thing. When you see this happen,

552
00:28:36,359 --> 00:28:38,560
Speaker 1: move on to the next thing. If you're seeing this happen,

553
00:28:38,720 --> 00:28:40,680
Speaker 1: you have a problem that you need to correct. So

554
00:28:40,760 --> 00:28:43,480
Speaker 1: it's not like telling you at times. It tells you

555
00:28:43,600 --> 00:28:46,360
Speaker 1: things of great specificity. But it also tells you, like

556
00:28:46,480 --> 00:28:50,080
Speaker 1: strategies so that you can cook outdoors in environments that

557
00:28:50,120 --> 00:28:52,120
Speaker 1: are like unpredictable.

558
00:28:51,600 --> 00:28:53,960
Speaker 2: Yeah, maintaining coals, stuff like that.

559
00:28:54,200 --> 00:28:58,320
Speaker 1: But now back to my monograph on fish cakes. What's

560
00:28:58,360 --> 00:29:02,920
Speaker 1: the number one gripe you hear about pike suckers, carp bone,

561
00:29:02,960 --> 00:29:06,880
Speaker 1: boffalo bone fish yep, carping.

562
00:29:07,680 --> 00:29:08,720
Speaker 9: Pony a little bit.

563
00:29:08,880 --> 00:29:11,280
Speaker 2: Yeah, like those perch. I didn't take the pin bones

564
00:29:11,320 --> 00:29:12,520
Speaker 2: out of those things, you know.

565
00:29:13,040 --> 00:29:16,120
Speaker 1: And I love fish cakes because, like, for instance, my

566
00:29:16,200 --> 00:29:19,600
Speaker 1: boy and his buddies like to go fish suckers.

567
00:29:20,680 --> 00:29:21,280
Speaker 3: Down the road.

568
00:29:22,640 --> 00:29:26,479
Speaker 1: Now when they cut suckers, we just take this. We

569
00:29:26,520 --> 00:29:28,920
Speaker 1: take the soccer flight, take the soccer fly off. Skin

570
00:29:29,000 --> 00:29:32,880
Speaker 1: it fish cake, because you're you're incinerating the bone. You

571
00:29:32,880 --> 00:29:35,480
Speaker 1: don't you don't need to remove the bones on northerns.

572
00:29:35,480 --> 00:29:37,600
Speaker 1: You don't need to remove the bones. If you're cooking

573
00:29:37,640 --> 00:29:41,960
Speaker 1: like mackerel, bonefish, I'm sorry, not mac mullet, or cooking

574
00:29:42,080 --> 00:29:47,960
Speaker 1: bone fish. Blend its ye and you don't need to

575
00:29:48,120 --> 00:29:50,800
Speaker 1: go in there and do all that elaborate like bone picking.

576
00:29:51,880 --> 00:29:54,560
Speaker 1: When Randa's talking about two breadings, it's because like you

577
00:29:54,600 --> 00:29:56,160
Speaker 1: can make a fish cake, but I'll tell you, if

578
00:29:56,200 --> 00:29:58,400
Speaker 1: you want to make next level fish cakes, make any

579
00:29:58,440 --> 00:30:03,240
Speaker 1: fish cake in the world. Take that fish cake before

580
00:30:03,240 --> 00:30:08,040
Speaker 1: you cook it, roll it and pancoke, get that crispy hair. No,

581
00:30:08,160 --> 00:30:11,560
Speaker 1: it's just just a finish. It's just a It's like

582
00:30:11,680 --> 00:30:13,680
Speaker 1: a fish cake is great and a crab cake is great.

583
00:30:13,880 --> 00:30:15,880
Speaker 1: Take a crab cake someday, And the last thing you

584
00:30:15,920 --> 00:30:18,360
Speaker 1: do before you cook the crab cake, get a plate,

585
00:30:18,440 --> 00:30:22,240
Speaker 1: put pancoa and tap padd it and panco then cooked

586
00:30:22,280 --> 00:30:22,760
Speaker 1: some bitch.

587
00:30:22,800 --> 00:30:24,640
Speaker 2: Oh yeah, when you cut that thing open, it's real.

588
00:30:25,400 --> 00:30:28,800
Speaker 1: It's like crunch on the outside. I remember reading this

589
00:30:28,840 --> 00:30:30,280
Speaker 1: thing about a chef who was like he was like

590
00:30:30,320 --> 00:30:35,320
Speaker 1: a Michelin chef, and he quit. He went into he

591
00:30:35,320 --> 00:30:37,280
Speaker 1: got sick of cooking, and there was an interview with him.

592
00:30:37,320 --> 00:30:39,520
Speaker 1: He said, I got sick of just spending my whole

593
00:30:39,520 --> 00:30:41,920
Speaker 1: life trying to make things crispy on the outside and

594
00:30:42,000 --> 00:30:42,920
Speaker 1: sauce in the middle.

595
00:30:46,640 --> 00:30:48,000
Speaker 2: Yeah, ibout sums it up.

596
00:30:57,200 --> 00:30:58,360
Speaker 3: You're ready to get back to it?

597
00:30:59,360 --> 00:30:59,680
Speaker 11: I am.

598
00:30:59,800 --> 00:31:00,320
Speaker 3: Do you want?

599
00:31:00,360 --> 00:31:01,680
Speaker 1: Do you want to talk about your dish more? You

600
00:31:01,680 --> 00:31:03,360
Speaker 1: want to make your damn dish.

601
00:31:03,680 --> 00:31:06,840
Speaker 10: I'm getting a little anxious to begin or to continue

602
00:31:06,880 --> 00:31:08,720
Speaker 10: on with my preparation. But I will say that the

603
00:31:08,800 --> 00:31:10,920
Speaker 10: one thing I appreciated about this recipe. I always like

604
00:31:10,920 --> 00:31:12,360
Speaker 10: a recipe where you can do a lot of it

605
00:31:12,400 --> 00:31:15,120
Speaker 10: ahead of time and it doesn't say do this while

606
00:31:15,160 --> 00:31:17,840
Speaker 10: this happens. Okay, So I was able to mix up.

607
00:31:17,800 --> 00:31:20,120
Speaker 11: My uh my additions to the mixture.

608
00:31:20,120 --> 00:31:20,280
Speaker 2: There.

609
00:31:20,320 --> 00:31:23,320
Speaker 10: I've got my my breadcrumbs all set up over there

610
00:31:23,360 --> 00:31:26,600
Speaker 10: at my station. So once I get rolling here, I

611
00:31:26,640 --> 00:31:29,320
Speaker 10: feel pretty confident about my ability to execute.

612
00:31:29,680 --> 00:31:31,440
Speaker 3: And how many pulses are you at right now?

613
00:31:32,240 --> 00:31:32,680
Speaker 11: Nineteen?

614
00:31:33,760 --> 00:31:36,640
Speaker 10: It's oddly enough, is how i'd rate myself as a chef.

615
00:31:37,520 --> 00:31:39,200
Speaker 11: One out of thirty five.

616
00:31:39,720 --> 00:31:42,040
Speaker 2: You gotta have some chunks in there, can't be.

617
00:31:42,920 --> 00:31:43,200
Speaker 3: Yeah.

618
00:31:43,800 --> 00:31:47,440
Speaker 1: When I saw him over there dicking around that poles thing,

619
00:31:47,640 --> 00:31:49,920
Speaker 1: I was like, Yeah, I thought he's gonna wind up

620
00:31:49,920 --> 00:31:50,520
Speaker 1: with a disaster.

621
00:31:50,640 --> 00:31:53,240
Speaker 3: Then he revealed that he's actually counting. I thought.

622
00:31:53,640 --> 00:31:57,560
Speaker 10: I thought that it seemed like an oddly high number

623
00:31:57,560 --> 00:32:01,160
Speaker 10: of pulses. Well espe because I'm supposed to pulse it

624
00:32:01,320 --> 00:32:05,080
Speaker 10: further once i add in the breadcrumbs and the peppers

625
00:32:05,120 --> 00:32:05,560
Speaker 10: and stuff.

626
00:32:05,680 --> 00:32:07,240
Speaker 1: But let me tell you a little thing about cooking.

627
00:32:08,760 --> 00:32:12,200
Speaker 1: You might already know this when you're cooking. Let's say

628
00:32:12,200 --> 00:32:16,120
Speaker 1: you're cooking some cookies, bacon some cookies, and you're working

629
00:32:16,120 --> 00:32:17,720
Speaker 1: off a recipe. It tells you to bake them for

630
00:32:17,760 --> 00:32:20,600
Speaker 1: eighteen minutes, and you take a gander in there at

631
00:32:20,640 --> 00:32:26,320
Speaker 1: sixteen and they're done. What do you think in your head? Well,

632
00:32:27,960 --> 00:32:29,600
Speaker 1: do you think I might put it pull them out.

633
00:32:29,680 --> 00:32:31,120
Speaker 11: I like to follow directions.

634
00:32:31,360 --> 00:32:38,160
Speaker 10: I like to follow orders, so soldier a cowardice, I

635
00:32:38,280 --> 00:32:40,040
Speaker 10: give give me a list of things to do, and

636
00:32:40,080 --> 00:32:40,800
Speaker 10: I'll just do them.

637
00:32:40,960 --> 00:32:42,440
Speaker 1: So you're gonna be like, I'm just gonna let my

638
00:32:42,480 --> 00:32:45,960
Speaker 1: cookies burn, because by god, it says eighteen minutes with cookies.

639
00:32:45,960 --> 00:32:48,480
Speaker 10: Actually, i'd probably take them out because I had wanted

640
00:32:48,480 --> 00:32:50,720
Speaker 10: to take them out for the prior ten minutes. You

641
00:32:50,760 --> 00:32:52,880
Speaker 10: want to eat it, Yeah, since they're raw dough, I'd

642
00:32:52,920 --> 00:32:56,000
Speaker 10: been thinking about eating them. But most of the time

643
00:32:56,040 --> 00:32:57,920
Speaker 10: I sort of just leave it up to the recipe.

644
00:32:57,920 --> 00:33:00,240
Speaker 10: That way, there's someone else to blame when it when

645
00:33:00,240 --> 00:33:00,720
Speaker 10: it goes wrong.

646
00:33:04,040 --> 00:33:04,840
Speaker 3: You're good.

647
00:33:05,440 --> 00:33:06,080
Speaker 11: I think I'm good.

648
00:33:06,120 --> 00:33:08,200
Speaker 1: Okay, I'll come visit you min on. You're cooking all right,

649
00:33:08,360 --> 00:33:10,440
Speaker 1: and you're on the We're gonna jump ahead, but you're

650
00:33:10,440 --> 00:33:15,120
Speaker 1: on the uh camp chef. Yeah, he's working off of

651
00:33:15,160 --> 00:33:18,760
Speaker 1: a he's working off of the standard camping stove, standard

652
00:33:18,840 --> 00:33:22,160
Speaker 1: Joe blow one pound pro pane canister.

653
00:33:23,240 --> 00:33:28,480
Speaker 2: Yeah. Imagine that Randall is car camping or tailgating or something.

654
00:33:28,840 --> 00:33:31,880
Speaker 11: And I'm I'm not an experienced deep fryer, so I'll.

655
00:33:31,760 --> 00:33:36,080
Speaker 3: Be you're not deep fried your pan fry buddy, deep well,

656
00:33:36,160 --> 00:33:40,040
Speaker 3: good thing that I rying is immersion.

657
00:33:40,760 --> 00:33:44,080
Speaker 11: Mm hmm, gotcha. Well, clearly I'm not an experienced pan fryar.

658
00:33:44,200 --> 00:33:45,880
Speaker 3: You don't even know what you know. You saw an

659
00:33:45,880 --> 00:33:47,200
Speaker 3: experience why we.

660
00:33:47,160 --> 00:33:47,920
Speaker 2: Did this, which.

661
00:33:49,280 --> 00:33:51,680
Speaker 10: Is probably surprising for a man in my body type

662
00:33:51,680 --> 00:33:53,680
Speaker 10: to not be an experienced deeper pan fryar.

663
00:33:53,760 --> 00:33:55,800
Speaker 11: But I'll do the best I can.

664
00:33:55,840 --> 00:33:57,719
Speaker 3: Yeah, you're pan frying. All right, all right, thank you,

665
00:33:57,760 --> 00:33:58,040
Speaker 3: thank you.

666
00:34:00,560 --> 00:34:03,320
Speaker 9: I've got a question for all of you, because I

667
00:34:03,360 --> 00:34:05,080
Speaker 9: was ready to move into chapter three, but hit us.

668
00:34:05,200 --> 00:34:06,160
Speaker 6: Oh about.

669
00:34:07,600 --> 00:34:11,120
Speaker 9: The building a fire. I thought that that part was

670
00:34:11,200 --> 00:34:14,160
Speaker 9: absolutely fascinating to see the different.

671
00:34:13,920 --> 00:34:16,000
Speaker 2: Yeah put into that section.

672
00:34:16,080 --> 00:34:19,080
Speaker 9: I mean, I love that, just to see all of

673
00:34:19,120 --> 00:34:22,160
Speaker 9: the different ways why you would do it one way

674
00:34:22,520 --> 00:34:27,080
Speaker 9: over another, for what kind of protein or what kind

675
00:34:27,080 --> 00:34:30,160
Speaker 9: of recipe or where you are. And then the coolest

676
00:34:30,200 --> 00:34:35,319
Speaker 9: thing was making a fire inside of a stump. I'd

677
00:34:35,440 --> 00:34:38,319
Speaker 9: just never seen that before. I thought that was very cool.

678
00:34:39,280 --> 00:34:42,239
Speaker 1: I'll touch on that a minute. So we kicked when

679
00:34:42,280 --> 00:34:44,360
Speaker 1: we began our discussion. We began our discussion with you

680
00:34:44,400 --> 00:34:46,920
Speaker 1: get into section one over the flames, but there was

681
00:34:46,960 --> 00:34:51,200
Speaker 1: a very healthy bunch of introductory materials.

682
00:34:51,200 --> 00:34:54,120
Speaker 3: So there's a expertly crafted essay.

683
00:34:55,840 --> 00:35:01,840
Speaker 1: By a young writer, a promising you writer named Stephen Renew.

684
00:35:03,480 --> 00:35:06,239
Speaker 1: And then we get into this thing. So we get

685
00:35:06,280 --> 00:35:08,759
Speaker 1: into using this book, which is a note on variability,

686
00:35:08,760 --> 00:35:10,840
Speaker 1: where we explore the idea we're talking about a minute ago.

687
00:35:12,120 --> 00:35:15,280
Speaker 1: Deer are different, old bucks are different than young fawns.

688
00:35:16,360 --> 00:35:18,640
Speaker 1: Cherrywood is different than mesquite wood. So all this kind

689
00:35:18,680 --> 00:35:20,719
Speaker 1: of variability we talked about how to use the book.

690
00:35:20,760 --> 00:35:24,920
Speaker 1: We get into outdoor cooking appliances and kitchen setups, and then,

691
00:35:25,000 --> 00:35:28,480
Speaker 1: like Krin said, we get into a big thing about well,

692
00:35:28,560 --> 00:35:31,840
Speaker 1: then we got outdoor cooking kits, how to pack for

693
00:35:31,920 --> 00:35:34,160
Speaker 1: car camping, how to pack for backcountry cooking.

694
00:35:34,360 --> 00:35:37,160
Speaker 6: That's my personal car camp m kit.

695
00:35:37,239 --> 00:35:40,160
Speaker 1: There's a picture of Yep Yanni contributed heavily in that section.

696
00:35:40,960 --> 00:35:44,280
Speaker 1: Then we get into this thing cooking over fire. Okay,

697
00:35:44,360 --> 00:35:48,040
Speaker 1: so starting a fire and all these different fire builds,

698
00:35:48,160 --> 00:35:50,360
Speaker 1: cooking with different types of wood, where we explained different

699
00:35:50,360 --> 00:35:53,680
Speaker 1: type attributes of different wood, cooking fire builds, or with

700
00:35:53,719 --> 00:35:56,080
Speaker 1: all these different ways of constructing fires, and some are

701
00:35:56,200 --> 00:35:59,280
Speaker 1: rather inventive. We got the log cabin or hashtag fire,

702
00:36:00,080 --> 00:36:06,600
Speaker 1: dump stove, reflector fires, keyhole fires, then over the flames,

703
00:36:06,640 --> 00:36:10,080
Speaker 1: which he discussed, and I want to jump ahead now

704
00:36:10,320 --> 00:36:13,719
Speaker 1: to another section that we're gonna explain. First off, how's

705
00:36:13,719 --> 00:36:16,560
Speaker 1: everybody doing on their preparations.

706
00:36:17,160 --> 00:36:19,759
Speaker 3: The octopus looks good.

707
00:36:20,719 --> 00:36:22,240
Speaker 6: I'm waiting for the eggs.

708
00:36:22,239 --> 00:36:24,600
Speaker 3: If you down now, listen, don't be afraid to let

709
00:36:24,640 --> 00:36:27,720
Speaker 3: that char let that bugger. You know, I would.

710
00:36:27,600 --> 00:36:31,160
Speaker 1: Probably, I would raise your I would raise your raise up.

711
00:36:32,360 --> 00:36:35,759
Speaker 1: Then the seth help her out. I don't want him

712
00:36:35,800 --> 00:36:38,600
Speaker 1: to get burnt. Yep, loosen it.

713
00:36:41,239 --> 00:36:45,080
Speaker 2: There's an element of danger all without door cooking too higher.

714
00:36:48,080 --> 00:36:48,560
Speaker 6: Sure that.

715
00:36:52,320 --> 00:36:56,319
Speaker 3: There you go now into under the.

716
00:36:56,280 --> 00:36:58,920
Speaker 2: Coals, under the stuff.

717
00:36:59,000 --> 00:36:59,919
Speaker 3: Yeah, under the coal.

718
00:37:00,000 --> 00:37:02,600
Speaker 6: Oh you should grab a shot of what Randall's doing

719
00:37:02,680 --> 00:37:03,320
Speaker 6: right now.

720
00:37:03,960 --> 00:37:07,920
Speaker 1: Under the coals is gonna be I would say this

721
00:37:08,000 --> 00:37:09,719
Speaker 1: is the most not esoteric.

722
00:37:09,840 --> 00:37:12,960
Speaker 3: Yeah, this is the oldest.

723
00:37:12,600 --> 00:37:17,120
Speaker 1: In terms of time, like when I say oldest turn

724
00:37:17,160 --> 00:37:18,960
Speaker 1: of time, like me, this is a this is some

725
00:37:19,400 --> 00:37:22,719
Speaker 1: ancestral ancient cooking strategies.

726
00:37:23,719 --> 00:37:26,799
Speaker 2: Burn the hide off of cook something in and hide

727
00:37:26,840 --> 00:37:28,040
Speaker 2: under coals kind of thing.

728
00:37:28,160 --> 00:37:32,000
Speaker 1: Yep, if you we talk about this or you know,

729
00:37:32,080 --> 00:37:34,120
Speaker 1: when I wrote the introduction to this, I mentioned this.

730
00:37:36,680 --> 00:37:38,879
Speaker 1: In the introduction to this, I talk about where if

731
00:37:38,880 --> 00:37:41,759
Speaker 1: people people are familiar with Montana being called Big Sky,

732
00:37:42,120 --> 00:37:47,280
Speaker 1: the Big Big Sky Country that comes from a novel.

733
00:37:48,040 --> 00:37:49,839
Speaker 3: This is not widely known. I don't think I didn't

734
00:37:49,880 --> 00:37:50,080
Speaker 3: know this.

735
00:37:50,360 --> 00:37:52,680
Speaker 1: I lived in Montana for years when I was younger,

736
00:37:52,760 --> 00:37:55,320
Speaker 1: before I knew that. Why they call it Big Sky Country.

737
00:37:56,239 --> 00:37:58,400
Speaker 1: There's a novel by ab Guthrie and it's like a

738
00:37:58,400 --> 00:38:01,360
Speaker 1: mountain man novel called The Big Guy. And after The

739
00:38:01,360 --> 00:38:04,520
Speaker 1: Big Sky came out, someone actually wrote Someone from the

740
00:38:04,560 --> 00:38:08,000
Speaker 1: tourism board in Montana actually wrote Aby Guthrie and asked

741
00:38:08,040 --> 00:38:12,319
Speaker 1: him if they could use the Big Sky in a

742
00:38:12,480 --> 00:38:17,000
Speaker 1: in a highway campaign promoting like taking highway trips in Montana.

743
00:38:17,000 --> 00:38:19,160
Speaker 1: And they were pushing the idea that you drive from

744
00:38:19,200 --> 00:38:26,239
Speaker 1: Glacier to Yellowstone and experience the Big Sky Country. In

745
00:38:26,320 --> 00:38:29,239
Speaker 1: Ab Guthrie, the novelist said, as fine, and that's where

746
00:38:29,239 --> 00:38:33,600
Speaker 1: Big Sky Country came from. In The Big Sky he

747
00:38:33,640 --> 00:38:36,200
Speaker 1: talks there's a lot of cooking that happens in this

748
00:38:36,239 --> 00:38:39,080
Speaker 1: mountain man novel, The Big Sky and One the Kid

749
00:38:39,200 --> 00:38:43,479
Speaker 1: when when the kid that becomes the protagonist runs away

750
00:38:43,520 --> 00:38:47,640
Speaker 1: from home early on, he one of the first meals

751
00:38:47,680 --> 00:38:51,239
Speaker 1: they describe is he has some cornmeal, and he makes

752
00:38:51,239 --> 00:38:54,600
Speaker 1: a little dough with cornmeal and makes balls and just

753
00:38:54,719 --> 00:38:58,200
Speaker 1: drops the balls into the ash. And then he takes

754
00:38:58,200 --> 00:39:01,759
Speaker 1: a rabbit and bones out a rabbit and sticks the

755
00:39:01,800 --> 00:39:04,520
Speaker 1: pieces to a rock and tips the rock up facing

756
00:39:04,600 --> 00:39:07,200
Speaker 1: the flame. And that's the first meal in the big sky.

757
00:39:08,160 --> 00:39:11,120
Speaker 1: Later in the big sky, his favorite meal becomes burying

758
00:39:11,160 --> 00:39:14,200
Speaker 1: a deer head in the ash. And if you read

759
00:39:14,239 --> 00:39:16,960
Speaker 1: other mountain man accounts and long hunter accounts, they would

760
00:39:16,960 --> 00:39:20,200
Speaker 1: oftentimes just take a hunk of meat. So say you

761
00:39:20,239 --> 00:39:22,839
Speaker 1: take a circline from a deer, and they don't even

762
00:39:22,880 --> 00:39:28,080
Speaker 1: wrap it, They just bury it. And then later you

763
00:39:28,360 --> 00:39:32,440
Speaker 1: carve away, scrape away, and carve away the outside and

764
00:39:32,520 --> 00:39:33,640
Speaker 1: just like that's it.

765
00:39:34,560 --> 00:39:35,080
Speaker 3: That's it.

766
00:39:36,040 --> 00:39:40,359
Speaker 1: Or people would take a whole a marmot, or take

767
00:39:40,400 --> 00:39:44,040
Speaker 1: a dog and just burn the hair off and bury

768
00:39:44,080 --> 00:39:47,399
Speaker 1: it and then dig it up, scrape the outside a way,

769
00:39:47,480 --> 00:39:49,399
Speaker 1: cut off the skin, and eat the cooked meat.

770
00:39:49,440 --> 00:39:53,160
Speaker 3: So it's like old, old, old cooking method.

771
00:39:53,360 --> 00:39:55,800
Speaker 9: Is there anything in there where you've like you've gutted

772
00:39:55,840 --> 00:39:58,920
Speaker 9: an animal and you've stuck hot rocks in it and

773
00:39:58,960 --> 00:39:59,680
Speaker 9: close it up.

774
00:40:00,120 --> 00:40:01,680
Speaker 3: That is a thing, But it's not.

775
00:40:01,840 --> 00:40:03,480
Speaker 1: We don't talk about that, but now you make me

776
00:40:03,480 --> 00:40:04,920
Speaker 1: feel that's the only thing we didn't put in the

777
00:40:04,960 --> 00:40:05,480
Speaker 1: damn book.

778
00:40:06,080 --> 00:40:06,480
Speaker 6: Damn it.

779
00:40:07,440 --> 00:40:08,360
Speaker 3: Why are you bringing it up now?

780
00:40:08,480 --> 00:40:10,479
Speaker 2: Edit that out, Phil volume two.

781
00:40:13,239 --> 00:40:16,799
Speaker 1: Uh So, this covers this is kind This brings up

782
00:40:16,800 --> 00:40:17,760
Speaker 1: something a little bit funny.

783
00:40:17,920 --> 00:40:20,360
Speaker 6: Let me do a little monograph about rocks.

784
00:40:20,400 --> 00:40:25,120
Speaker 1: And yes, this covers cooking food directly on coals. Okay,

785
00:40:25,719 --> 00:40:29,480
Speaker 1: this covers cooking and foil packs under the coals. It

786
00:40:29,520 --> 00:40:32,760
Speaker 1: covers Dutch ovens, and it covers pie irons.

787
00:40:33,239 --> 00:40:35,719
Speaker 3: And it is my favorite. This is my favorite subject.

788
00:40:37,080 --> 00:40:43,319
Speaker 3: When I was a boy change I still call him

789
00:40:43,360 --> 00:40:44,240
Speaker 3: this by God.

790
00:40:45,640 --> 00:40:48,000
Speaker 1: When I was a boy, it was a hobo pie

791
00:40:49,200 --> 00:40:50,960
Speaker 1: when you said, and I just have to take my

792
00:40:51,040 --> 00:40:54,040
Speaker 1: word for it. When you said a hobo pie when

793
00:40:54,080 --> 00:40:56,600
Speaker 1: I was a boy, you were not conjuring an image

794
00:40:56,640 --> 00:41:00,399
Speaker 1: of someone in contemporary times being down on the luck

795
00:41:00,440 --> 00:41:04,840
Speaker 1: and homeless. You were conjuring a guy from the Great

796
00:41:04,840 --> 00:41:09,840
Speaker 1: Depression who kept his possibles in a handkerchief tied to the.

797
00:41:09,880 --> 00:41:12,000
Speaker 3: End of a stick over his shoulder, and he.

798
00:41:11,960 --> 00:41:15,640
Speaker 1: Had some coal dust on his nose, and he had

799
00:41:15,680 --> 00:41:18,640
Speaker 1: a bottle of old booze with x's on the bottle,

800
00:41:19,200 --> 00:41:24,279
Speaker 1: and he lived and rode the rails freedom, and he

801
00:41:24,520 --> 00:41:27,279
Speaker 1: was he was the kind of guy you dress up

802
00:41:27,320 --> 00:41:28,520
Speaker 1: with as for Halloween.

803
00:41:28,719 --> 00:41:28,919
Speaker 2: Yeah.

804
00:41:29,160 --> 00:41:32,200
Speaker 1: And if you went back to my school and you

805
00:41:32,280 --> 00:41:34,520
Speaker 1: went into a class of twenty four kids, two of

806
00:41:34,560 --> 00:41:37,080
Speaker 1: them were dressed on Halloween. Two of them were dressed

807
00:41:37,160 --> 00:41:41,839
Speaker 1: up as this guy, yep, and they nothing they liked

808
00:41:41,840 --> 00:41:43,600
Speaker 1: more than a hobo pie.

809
00:41:43,719 --> 00:41:47,120
Speaker 6: I just made a note for when I'm preparing for trips,

810
00:41:47,120 --> 00:41:48,640
Speaker 6: you know, I like to make a little note that

811
00:41:48,719 --> 00:41:51,880
Speaker 6: says like family Turkey trip, and then I'll just like

812
00:41:51,920 --> 00:41:54,719
Speaker 6: start listing things I don't want to forget. And I

813
00:41:54,800 --> 00:41:58,120
Speaker 6: just started mine for my family turkey camp and added

814
00:41:58,160 --> 00:42:00,920
Speaker 6: in iron pie makers and idiots.

815
00:42:00,600 --> 00:42:02,839
Speaker 1: Do you mind walking over to that ceramic pot there,

816
00:42:02,960 --> 00:42:05,959
Speaker 1: Karn and producing one of my hobo pie makers from there?

817
00:42:06,200 --> 00:42:09,120
Speaker 3: Keep right next to the fire. Yeah, you know where

818
00:42:09,160 --> 00:42:11,120
Speaker 3: my parents kept the hobo piemakers.

819
00:42:11,320 --> 00:42:15,280
Speaker 1: You mean my dad had somewhere along the line gotten himself,

820
00:42:16,920 --> 00:42:21,200
Speaker 1: had gotten himself a mailbox like a newspaper mailbox, screwed

821
00:42:21,239 --> 00:42:24,040
Speaker 1: it to the wall, and that's where you put That's

822
00:42:24,080 --> 00:42:27,480
Speaker 1: where the hobo piemakers were kept. So here's a double

823
00:42:27,560 --> 00:42:29,640
Speaker 1: which didn't exist when I was a kid. But what's

824
00:42:29,680 --> 00:42:33,600
Speaker 1: funny about this is if you go onto Amazon right now,

825
00:42:33,719 --> 00:42:37,040
Speaker 1: here's a double for making whoppers and Crin's got a single.

826
00:42:37,719 --> 00:42:41,200
Speaker 1: If you went onto Amazon right now and typed in

827
00:42:41,320 --> 00:42:46,000
Speaker 1: hobo piemaker, you will pull up exactly what you're looking right,

828
00:42:46,560 --> 00:42:50,319
Speaker 1: But you will find that the keyword you used to

829
00:42:50,440 --> 00:42:53,640
Speaker 1: search it is not in the not in the description.

830
00:42:54,120 --> 00:43:00,960
Speaker 1: So some some guy was like, man, people are gonna

831
00:43:01,000 --> 00:43:05,440
Speaker 1: be looking for hobo pie makers. I don't want to

832
00:43:05,480 --> 00:43:08,000
Speaker 1: write that, but I don't want to lose the customer.

833
00:43:08,360 --> 00:43:12,759
Speaker 1: So they've done keyword optimization around a keyword that is

834
00:43:12,880 --> 00:43:17,040
Speaker 1: actually not in the description. Uh, seth, do you mind

835
00:43:17,040 --> 00:43:19,080
Speaker 1: sharing what you guys called them over in Pennsylvania?

836
00:43:20,640 --> 00:43:22,160
Speaker 7: Mountain pies or moon pies?

837
00:43:22,760 --> 00:43:24,600
Speaker 3: Yep, I've heard.

838
00:43:24,680 --> 00:43:27,399
Speaker 2: Chester had some pudgy pudgy pies. Yeah?

839
00:43:27,840 --> 00:43:28,080
Speaker 6: Yeah?

840
00:43:28,840 --> 00:43:30,800
Speaker 9: Can you can you like make a grilled cheese?

841
00:43:33,480 --> 00:43:35,680
Speaker 1: Let me tell you there's one. There's two that we

842
00:43:35,800 --> 00:43:38,399
Speaker 1: knew that ice to know. I've always been nostalgic for these.

843
00:43:38,520 --> 00:43:44,000
Speaker 1: I love using them. We did two preparations as kids, uh,

844
00:43:44,120 --> 00:43:47,160
Speaker 1: and not just us but just in general. Well, there's three,

845
00:43:47,280 --> 00:43:49,800
Speaker 1: but we had two favorites. Then there's a third classic

846
00:43:51,000 --> 00:43:55,000
Speaker 1: Velviana cheese m The key is you butter both sides

847
00:43:55,040 --> 00:43:58,200
Speaker 1: of the bread, put some velvan close that sucker up,

848
00:43:58,239 --> 00:44:01,839
Speaker 1: and make the most bad as golden brown grilled cheese

849
00:44:01,840 --> 00:44:06,400
Speaker 1: you ever had. You do PB and j Okay, so

850
00:44:06,440 --> 00:44:08,400
Speaker 1: you you butter both sides of the bread. Do peanut

851
00:44:08,440 --> 00:44:10,400
Speaker 1: butter and jelly in there, or you go down to

852
00:44:10,480 --> 00:44:14,000
Speaker 1: the store and get yourself a can of cherry pie

853
00:44:14,000 --> 00:44:15,520
Speaker 1: filling or apple pie filling.

854
00:44:15,600 --> 00:44:17,160
Speaker 3: Okay, butter both.

855
00:44:17,000 --> 00:44:19,279
Speaker 1: Sides of your bread. Put the cherry pie filling in there.

856
00:44:19,320 --> 00:44:22,080
Speaker 1: Close that sucker up and do it. But we have

857
00:44:22,239 --> 00:44:26,040
Speaker 1: like some kind of fancy yeah no.

858
00:44:26,160 --> 00:44:30,400
Speaker 2: I mean fancy pants and like as far as the

859
00:44:30,560 --> 00:44:33,560
Speaker 2: ingredients go. But it's not like hard to make them.

860
00:44:34,360 --> 00:44:37,839
Speaker 1: The section is called iron pie sandwiches or whatever you

861
00:44:37,920 --> 00:44:38,479
Speaker 1: call them.

862
00:44:38,680 --> 00:44:42,080
Speaker 6: Yeah, hey, quick question. If you ever try to do

863
00:44:42,120 --> 00:44:45,600
Speaker 6: it with a what I would call it a healthier

864
00:44:45,680 --> 00:44:48,719
Speaker 6: bread than just straight up wonderbread.

865
00:44:48,200 --> 00:44:52,680
Speaker 1: We talk about that. Yeah, I don't actually use wonder bread.

866
00:44:52,880 --> 00:44:55,680
Speaker 1: The problem is you need a large format bread. You

867
00:44:55,680 --> 00:44:57,680
Speaker 1: need a good size. But yeah, you go to a bakery,

868
00:44:58,040 --> 00:45:01,360
Speaker 1: you need a good sized bread. So when you're shopping

869
00:45:01,400 --> 00:45:03,040
Speaker 1: for your bread, and we just we explained all.

870
00:45:02,920 --> 00:45:03,480
Speaker 3: This in the book.

871
00:45:04,760 --> 00:45:08,640
Speaker 1: Take note of the dimensions of your pie iron, right,

872
00:45:08,640 --> 00:45:11,439
Speaker 1: because if you got a if you got a pie

873
00:45:11,480 --> 00:45:14,200
Speaker 1: iron and you get out in the campground and realize

874
00:45:14,200 --> 00:45:16,600
Speaker 1: that your bread doesn't it doesn't because you need to

875
00:45:16,640 --> 00:45:20,760
Speaker 1: have overlap because when you close that pie iron, it's ceiling.

876
00:45:21,680 --> 00:45:24,520
Speaker 1: We talked about hot pockets earlier. When you close the

877
00:45:24,560 --> 00:45:28,040
Speaker 1: pie iron, it presses and seals it, right, So you

878
00:45:28,080 --> 00:45:31,160
Speaker 1: need overlap on all sides. But yeah, it doesn't matter

879
00:45:31,239 --> 00:45:34,279
Speaker 1: that you can use great, good quality bread.

880
00:45:34,120 --> 00:45:36,760
Speaker 2: Just for French toast a lot.

881
00:45:39,960 --> 00:45:40,480
Speaker 3: Phenomenal.

882
00:45:41,120 --> 00:45:44,200
Speaker 1: You don't want to you don't want like too home

883
00:45:44,280 --> 00:45:47,560
Speaker 1: baked of a bread where you get the big air pockets.

884
00:45:47,320 --> 00:45:50,799
Speaker 2: Like not crusty bread, chewy bread.

885
00:45:51,120 --> 00:45:53,000
Speaker 1: And you don't want like you know, you do a

886
00:45:53,040 --> 00:45:55,000
Speaker 1: sour dough. You open that sucker up and it's got

887
00:45:55,000 --> 00:45:57,560
Speaker 1: like centimeter air pockets. You're just gonna be losing your

888
00:45:57,680 --> 00:46:00,239
Speaker 1: ingredients out of there. When I say fancy pay ants,

889
00:46:00,320 --> 00:46:01,680
Speaker 1: we have a game. We have one where you can

890
00:46:01,680 --> 00:46:05,279
Speaker 1: take turkey, grouse, pas whatever, like a game. Bird want

891
00:46:05,520 --> 00:46:08,400
Speaker 1: cheddar and fig so fig jam and cheddar. It's a

892
00:46:08,440 --> 00:46:09,920
Speaker 1: grown up preparation.

893
00:46:10,600 --> 00:46:14,160
Speaker 2: You might see see it called a panini in some cafe.

894
00:46:14,280 --> 00:46:18,520
Speaker 1: Someone we get into this ten of our favorite iron

895
00:46:18,560 --> 00:46:23,880
Speaker 1: pie combos peanut, butter and jelly or honey on country

896
00:46:23,880 --> 00:46:30,520
Speaker 1: white bread, johnny a cooked ground meat, burger onion, American cheese,

897
00:46:30,600 --> 00:46:37,600
Speaker 1: ketchup in brioche hmm, okay, a ground burger in a

898
00:46:37,760 --> 00:46:42,920
Speaker 1: shredded foul so, shredded game bird, taco seasoning, Mexican cheese,

899
00:46:44,200 --> 00:46:50,080
Speaker 1: sliced ham, pimento cheese, pickles and sour dough, cooked bacon

900
00:46:50,160 --> 00:46:54,600
Speaker 1: or breakfast sausage, scrambled eggs, cheddar, cheese, flour, tortilla, brioche

901
00:46:54,680 --> 00:47:00,160
Speaker 1: or sour dough, all in a hobo pie, iron pie,

902
00:47:00,760 --> 00:47:05,000
Speaker 1: smoke salmon or trout, cream, cheese, dill, chives, pickled red

903
00:47:05,040 --> 00:47:13,560
Speaker 1: onion on sour dough, duck, gorgan zola, panchetta, onion jam, preserve,

904
00:47:13,840 --> 00:47:20,440
Speaker 1: cherries on sour dough, peppernada sour dough, sautaed mushrooms with

905
00:47:20,520 --> 00:47:21,960
Speaker 1: grilled zucchini and.

906
00:47:21,840 --> 00:47:24,759
Speaker 3: Gouda on sour dough.

907
00:47:26,080 --> 00:47:29,399
Speaker 1: Yourself can or get a big can of cherry pie

908
00:47:29,480 --> 00:47:33,080
Speaker 1: feeling yeah, it's up to you. And here also we

909
00:47:33,120 --> 00:47:35,440
Speaker 1: talk about burying stuff in the ground and a lot

910
00:47:35,440 --> 00:47:36,120
Speaker 1: of times we should.

911
00:47:36,480 --> 00:47:39,160
Speaker 2: Can we talk just a little bit more about iron pies?

912
00:47:39,280 --> 00:47:39,800
Speaker 3: Oh please?

913
00:47:40,000 --> 00:47:41,600
Speaker 2: Kids love them.

914
00:47:41,840 --> 00:47:43,920
Speaker 3: Kids nothing that they like more than iron pie.

915
00:47:44,160 --> 00:47:47,960
Speaker 2: But they're also one of the potentially most dangerous food

916
00:47:48,000 --> 00:47:51,600
Speaker 2: items for kids. Like you gotta let them cool off

917
00:47:51,840 --> 00:47:54,279
Speaker 2: because that stuff's like lava on the inside. If you

918
00:47:54,480 --> 00:47:58,080
Speaker 2: if you've never made these things, just keep that in mind.

919
00:47:58,719 --> 00:48:02,600
Speaker 1: Uh funny about kids. You see these white chairs were

920
00:48:02,600 --> 00:48:07,319
Speaker 1: sitting on someone was making it, someone was videoing something

921
00:48:07,320 --> 00:48:09,040
Speaker 1: back here one time, like just we were just hanging

922
00:48:09,040 --> 00:48:12,640
Speaker 1: out family and friends. And when you watch the video,

923
00:48:12,760 --> 00:48:17,040
Speaker 1: what became funny to us wasn't what was happening in

924
00:48:17,080 --> 00:48:19,600
Speaker 1: the video. It's what you see happening in the background.

925
00:48:20,200 --> 00:48:23,799
Speaker 1: And my little boy, Maddie is roasting a marshmallow in

926
00:48:23,800 --> 00:48:28,480
Speaker 1: that fire pit right there, fireplace, and you see him

927
00:48:28,640 --> 00:48:34,480
Speaker 1: and he's pondering. His hands are coated in marshmallow, and

928
00:48:34,600 --> 00:48:39,280
Speaker 1: you see him like contemplating his hands, and he looks

929
00:48:39,280 --> 00:48:44,600
Speaker 1: at these white cushions and he kind of goes and

930
00:48:44,760 --> 00:48:46,759
Speaker 1: you see him like, actually, I lost a video.

931
00:48:46,800 --> 00:48:47,600
Speaker 3: It's such a bummer.

932
00:48:47,960 --> 00:48:50,520
Speaker 1: You see him consider it for a minute and then

933
00:48:50,680 --> 00:48:53,319
Speaker 1: change his mind and just do the old front shirt white.

934
00:48:53,520 --> 00:48:59,000
Speaker 3: Yeah, and then he like leaves the frame. But he's

935
00:48:59,040 --> 00:49:01,319
Speaker 3: like a fella could just white and right there.

936
00:49:02,320 --> 00:49:03,799
Speaker 2: Yeah, blend right in yep.

937
00:49:04,640 --> 00:49:09,320
Speaker 6: Oh man, uh no, that smells good, Randall, Yeah, really good, buddy,

938
00:49:10,120 --> 00:49:10,760
Speaker 6: looks good.

939
00:49:12,400 --> 00:49:13,480
Speaker 3: Beautiful fish cakes.

940
00:49:13,719 --> 00:49:16,279
Speaker 1: What I wanted to say on digging holes in the ground,

941
00:49:16,320 --> 00:49:17,920
Speaker 1: and sometimes you don't have a great place to dig

942
00:49:17,960 --> 00:49:19,800
Speaker 1: a hole in the ground. So we got some builds

943
00:49:19,800 --> 00:49:22,919
Speaker 1: here in preparations. Here, you get yourself a fifty five

944
00:49:23,000 --> 00:49:26,920
Speaker 1: gallon drum. Mean, if you're in Alaska, just look around

945
00:49:27,000 --> 00:49:30,480
Speaker 1: you I'm talking about, uh, if you're anywhere else, they're

946
00:49:30,480 --> 00:49:33,560
Speaker 1: not hard to find. Yeah, a barrel, fifty five gallon drum.

947
00:49:33,560 --> 00:49:36,000
Speaker 1: Cut that sucker in half. If you and your neighbor

948
00:49:36,200 --> 00:49:38,000
Speaker 1: find a barrel and cut it in half, you each

949
00:49:38,040 --> 00:49:38,640
Speaker 1: got a thing.

950
00:49:38,719 --> 00:49:38,839
Speaker 3: Now.

951
00:49:39,400 --> 00:49:42,440
Speaker 1: So we talk about how to roast a whole how

952
00:49:42,480 --> 00:49:45,000
Speaker 1: to roast a whole deer shoulder or any chunk of

953
00:49:45,000 --> 00:49:47,840
Speaker 1: meat like that. How to roast six, eight, ten pounds

954
00:49:47,840 --> 00:49:52,880
Speaker 1: of meat in a barrel? Yep, you don't need a

955
00:49:52,920 --> 00:49:53,720
Speaker 1: hole in the ground.

956
00:49:54,040 --> 00:49:56,360
Speaker 2: Like if you live somewhere where it's like there's no

957
00:49:56,400 --> 00:49:57,760
Speaker 2: way you're digging your yard.

958
00:49:58,040 --> 00:49:58,520
Speaker 3: So you got it.

959
00:49:58,560 --> 00:50:02,319
Speaker 1: If you got a wheelbarrel full of wood in some

960
00:50:02,440 --> 00:50:05,000
Speaker 1: dirt or sand and a half of a barrel, you

961
00:50:05,000 --> 00:50:06,520
Speaker 1: can set it out on it. You can set it

962
00:50:06,520 --> 00:50:12,040
Speaker 1: out on a concrete slab yep, and do Luau style

963
00:50:12,160 --> 00:50:15,040
Speaker 1: in the ground cooking, and you can get anything in.

964
00:50:14,960 --> 00:50:18,640
Speaker 2: That particular preparation. Like we worked hard to get it right.

965
00:50:20,239 --> 00:50:23,120
Speaker 1: My old man when they used to cannoe the boundary

966
00:50:23,120 --> 00:50:26,080
Speaker 1: waters a lot, he would say, we don't put this

967
00:50:26,120 --> 00:50:27,799
Speaker 1: in the book, which I kind of wish we had.

968
00:50:27,840 --> 00:50:31,480
Speaker 1: A They would they would get a fire going and

969
00:50:31,480 --> 00:50:35,120
Speaker 1: then lay down any kind of clay, like heavy clay mud,

970
00:50:35,680 --> 00:50:38,240
Speaker 1: and make a bed of heavy clay mud. Then they'd

971
00:50:38,239 --> 00:50:41,719
Speaker 1: put all kinds of leaves down, any sort of green

972
00:50:41,800 --> 00:50:44,600
Speaker 1: leaves you could find. Then they'd set a fish down,

973
00:50:44,840 --> 00:50:46,880
Speaker 1: and then they'd pile a bunch more green leaves on

974
00:50:46,960 --> 00:50:49,200
Speaker 1: that fish, and then smear a bunch more of mud

975
00:50:49,239 --> 00:50:51,520
Speaker 1: and clay over the leaves, and then cover that up

976
00:50:51,520 --> 00:50:54,239
Speaker 1: and coal, and then later break that open and eat

977
00:50:54,280 --> 00:50:54,960
Speaker 1: walleye like that.

978
00:50:55,160 --> 00:50:55,359
Speaker 2: Yep.

979
00:50:55,880 --> 00:50:57,279
Speaker 1: We didn't put that in the book. We kind of

980
00:50:57,280 --> 00:51:00,040
Speaker 1: put it in the book, but not really right. A

981
00:51:00,040 --> 00:51:01,640
Speaker 1: lot about foil packs.

982
00:51:03,880 --> 00:51:05,319
Speaker 3: Any like to add Yoanny.

983
00:51:07,920 --> 00:51:11,520
Speaker 6: No, I don't know foil packs, man. I mean that's

984
00:51:11,560 --> 00:51:14,600
Speaker 6: a that's a classic. I grew up doing that at

985
00:51:14,760 --> 00:51:19,400
Speaker 6: at boy Scout camps. Laving boy Scout camps.

986
00:51:19,880 --> 00:51:23,000
Speaker 1: We got salmon, a bunch of salmon and trout preparations

987
00:51:23,000 --> 00:51:29,919
Speaker 1: that are under the coals, skimming ahead. Oh, we got

988
00:51:29,920 --> 00:51:32,160
Speaker 1: how to cook. This is a good one. Cooking a

989
00:51:32,239 --> 00:51:35,800
Speaker 1: venison roast underground, wrapped up in a kitchen towel. Yeah,

990
00:51:35,960 --> 00:51:37,280
Speaker 1: a wet ass kitchen towel.

991
00:51:37,400 --> 00:51:39,319
Speaker 2: That's the one I was talking about that we we

992
00:51:39,400 --> 00:51:41,080
Speaker 2: had to boil or.

993
00:51:41,239 --> 00:51:46,160
Speaker 9: A towel, touch the meat it's wrapped towel, huh, and

994
00:51:46,200 --> 00:51:47,000
Speaker 9: then it's buried.

995
00:51:47,120 --> 00:51:50,120
Speaker 1: Yeah, because you're deprived, you're making a you're making a

996
00:51:50,200 --> 00:51:55,520
Speaker 1: no oxygen area. I see, not octogenarian, a low oxygen aaria.

997
00:51:57,480 --> 00:51:58,880
Speaker 2: But an octagenarian could do.

998
00:51:58,920 --> 00:52:01,640
Speaker 3: An octagenarian could do this and stuff in his house.

999
00:52:01,920 --> 00:52:05,879
Speaker 9: And and how how deep are you sticking that where

1000
00:52:05,920 --> 00:52:07,479
Speaker 9: it don't burn down?

1001
00:52:07,560 --> 00:52:11,279
Speaker 2: Good that you'll be saficing the towel though, like that

1002
00:52:11,280 --> 00:52:13,000
Speaker 2: thing will get charred, you know.

1003
00:52:13,160 --> 00:52:15,200
Speaker 1: Yeah, you're gonna you're gonna ruin your towel. You can

1004
00:52:15,200 --> 00:52:18,319
Speaker 1: probably do an old T shirt there isn't.

1005
00:52:18,320 --> 00:52:18,680
Speaker 6: And when you.

1006
00:52:18,719 --> 00:52:20,640
Speaker 3: Unwrap it, tell people see that that's my old shirt.

1007
00:52:20,719 --> 00:52:22,320
Speaker 2: Ye escape the fire.

1008
00:52:22,719 --> 00:52:26,080
Speaker 9: That cotton or polystrop.

1009
00:52:26,280 --> 00:52:28,680
Speaker 2: Yeah, no, chemically treated.

1010
00:52:28,760 --> 00:52:31,640
Speaker 1: Yeah, you know that's the thing with burlap too, when

1011
00:52:31,640 --> 00:52:34,759
Speaker 1: you're buying when not with burlap, when you're cooking with canvas,

1012
00:52:35,680 --> 00:52:37,480
Speaker 1: you know, canvas tarps and stuff you don't.

1013
00:52:37,280 --> 00:52:38,560
Speaker 3: Want treated canvas tarps.

1014
00:52:39,560 --> 00:52:42,280
Speaker 1: Here's the one that I love a lot is whole

1015
00:52:42,400 --> 00:52:46,600
Speaker 1: vegetables roasted and coals you can take and we explain

1016
00:52:46,680 --> 00:52:49,680
Speaker 1: it here. There's stuff you want to wrap and foil,

1017
00:52:49,719 --> 00:52:52,240
Speaker 1: there's stuff you don't need to wrap and foil.

1018
00:52:54,200 --> 00:52:56,880
Speaker 3: You can cook fenel bulbs just in the fire.

1019
00:52:57,080 --> 00:53:00,719
Speaker 1: You can cook butternut squash just in the coals, like

1020
00:53:00,800 --> 00:53:03,480
Speaker 1: lay a butternut squashed on the coals and roasted. We

1021
00:53:03,520 --> 00:53:08,840
Speaker 1: explain how you yeah, do your shoulder in a barrel,

1022
00:53:10,239 --> 00:53:13,520
Speaker 1: bear grease. Dutch oven biscuits that was a contribution from

1023
00:53:13,600 --> 00:53:18,280
Speaker 1: Clay goose and dumplings cooked in a Dutch oven. Dutch

1024
00:53:18,320 --> 00:53:26,759
Speaker 1: oven rabbit with cabbage. Then onto where Randall's working from

1025
00:53:26,840 --> 00:53:29,000
Speaker 1: right now, and this is kind of my favorite section

1026
00:53:30,440 --> 00:53:36,880
Speaker 1: on the burner. So this is outdoor cooking, uh cooking

1027
00:53:36,960 --> 00:53:40,200
Speaker 1: on a burner, on a camp stove, on a crab pot, whatever,

1028
00:53:40,239 --> 00:53:42,359
Speaker 1: cooking on a burner, and we.

1029
00:53:42,280 --> 00:53:45,680
Speaker 2: Go through all different sorts of burners from oh man,

1030
00:53:45,719 --> 00:53:51,439
Speaker 2: the little micro you know, backpacking stoves to too great

1031
00:53:51,560 --> 00:53:54,720
Speaker 2: big you know, Cajun.

1032
00:53:54,680 --> 00:53:58,040
Speaker 3: Boilers, skillets, griddles and pots. What you need to know.

1033
00:53:59,080 --> 00:54:02,880
Speaker 1: We got a cast our, so propane stoves, outdoor cookers, griddles,

1034
00:54:02,920 --> 00:54:06,440
Speaker 1: backcountry stoves. We got a big prim around cast iron.

1035
00:54:07,200 --> 00:54:09,640
Speaker 1: Then we get into spicy fish cakes. Where's where That's

1036
00:54:09,640 --> 00:54:16,920
Speaker 1: where Randall's at moroccan Ish, So there's no cultural appropriation

1037
00:54:17,000 --> 00:54:20,520
Speaker 1: in this book. Mmm, borrow it a little bit moroccan

1038
00:54:20,760 --> 00:54:22,520
Speaker 1: Ish venison meatballs.

1039
00:54:22,560 --> 00:54:23,360
Speaker 3: Are you ready, Randall?

1040
00:54:24,040 --> 00:54:24,480
Speaker 6: Let's eat?

1041
00:54:24,800 --> 00:54:28,279
Speaker 1: Oh my goodness, looks so good. That must been a

1042
00:54:28,320 --> 00:54:30,920
Speaker 1: hell of a cookbook for a guy like.

1043
00:54:33,360 --> 00:54:33,919
Speaker 3: Guy like.

1044
00:54:36,840 --> 00:54:37,040
Speaker 6: Oh.

1045
00:54:37,360 --> 00:54:41,640
Speaker 3: The dipping sauce andry dirty dog.

1046
00:54:43,640 --> 00:54:45,600
Speaker 6: Hot, Yeah, I look hot.

1047
00:54:50,719 --> 00:54:53,239
Speaker 3: Digging in, I'm putting the sauce, I'm putting Randall's dip.

1048
00:54:53,280 --> 00:54:58,680
Speaker 1: I'm spooning his dipping sauce on there.

1049
00:55:00,640 --> 00:55:01,040
Speaker 2: Mm hmm.

1050
00:55:02,160 --> 00:55:05,200
Speaker 6: I went to no sauce first bite. It was delicious as.

1051
00:55:05,160 --> 00:55:13,200
Speaker 3: Is, Oh, Randal, very good. Let me tell you something too.

1052
00:55:14,560 --> 00:55:17,880
Speaker 1: My kids would be like they would, they'd they'd be

1053
00:55:18,040 --> 00:55:21,560
Speaker 1: they'd be wanting to catch up and not dipping sauce.

1054
00:55:22,680 --> 00:55:25,240
Speaker 3: They would love it, right.

1055
00:55:25,120 --> 00:55:28,359
Speaker 2: And when it's as spicy, it's not like the only

1056
00:55:28,440 --> 00:55:32,840
Speaker 2: thing you're tasting is the peppers. That's just like there,

1057
00:55:37,719 --> 00:55:39,160
Speaker 2: and you can taste a taste.

1058
00:55:38,920 --> 00:55:40,960
Speaker 3: Of fish too. Oh, I only know what to say.

1059
00:55:41,000 --> 00:55:41,960
Speaker 3: I'm beside myself.

1060
00:55:45,160 --> 00:55:45,440
Speaker 4: M m.

1061
00:55:47,120 --> 00:55:48,000
Speaker 3: And that unbelievable.

1062
00:55:48,719 --> 00:55:50,800
Speaker 2: You just keep talking while we're eating O we're here.

1063
00:55:51,400 --> 00:55:56,520
Speaker 9: Randall, Oh man, that sauce recipe is also great garlic

1064
00:55:56,600 --> 00:55:56,879
Speaker 9: in there.

1065
00:55:57,800 --> 00:55:58,040
Speaker 3: Yeah.

1066
00:55:58,040 --> 00:55:59,960
Speaker 1: Well see that's where christ is good at stuff. Man

1067
00:56:00,480 --> 00:56:03,960
Speaker 1: like Krista because I'll be kind of like how a

1068
00:56:03,960 --> 00:56:06,320
Speaker 1: lot of how we work together, because there's like stuff

1069
00:56:07,200 --> 00:56:10,040
Speaker 1: we'll make, meaning we eat a lot of bony fish.

1070
00:56:10,800 --> 00:56:12,480
Speaker 1: So I'm like, man, I like doing fish cakes. I

1071
00:56:12,520 --> 00:56:15,120
Speaker 1: like to make him crispy, and we'll make like this

1072
00:56:15,200 --> 00:56:17,560
Speaker 1: in that sauce. I don't know how hard sauce. Yeah,

1073
00:56:17,560 --> 00:56:19,080
Speaker 1: I'll call my buddy. I'll say, hey, what was that

1074
00:56:19,120 --> 00:56:19,799
Speaker 1: sauce you made that?

1075
00:56:19,840 --> 00:56:20,320
Speaker 3: One time?

1076
00:56:20,800 --> 00:56:23,960
Speaker 1: He'd be like, oh, I think I did right, maybe

1077
00:56:24,000 --> 00:56:26,760
Speaker 1: that I can't remember if I did that, But working

1078
00:56:26,800 --> 00:56:30,120
Speaker 1: with like a really good recipe tester and developer.

1079
00:56:31,600 --> 00:56:33,560
Speaker 3: She'll make it ten times, do you know what I mean?

1080
00:56:33,920 --> 00:56:35,680
Speaker 1: And instead of you saying like, oh, I kind of

1081
00:56:35,760 --> 00:56:37,200
Speaker 1: use you know, I'll be like, well, yeah, I use

1082
00:56:37,200 --> 00:56:38,719
Speaker 1: a lot of mail, and I used some lemon, and

1083
00:56:38,760 --> 00:56:41,120
Speaker 1: I used some paprika, but I don't know or if

1084
00:56:41,160 --> 00:56:44,080
Speaker 1: not I use sometimes i'll put dill, because you don't

1085
00:56:44,360 --> 00:56:48,160
Speaker 1: when you're cooking, you don't always you're winging it. Yeah,

1086
00:56:48,200 --> 00:56:51,960
Speaker 1: And so with a really good developer, you get where

1087
00:56:52,000 --> 00:56:55,960
Speaker 1: it's just like dialed and and all the guest works

1088
00:56:56,000 --> 00:56:56,600
Speaker 1: pulled out.

1089
00:56:56,800 --> 00:57:01,640
Speaker 9: You know, this sauce it's so it so compliments all

1090
00:57:01,640 --> 00:57:03,319
Speaker 9: the flavors in the fish cake.

1091
00:57:04,360 --> 00:57:10,719
Speaker 2: And well that tells you how good they are.

1092
00:57:21,760 --> 00:57:24,400
Speaker 1: Okay, I'm still in my I'm still in my uh,

1093
00:57:26,320 --> 00:57:28,040
Speaker 1: I'm still on the burn. There's a lot of other

1094
00:57:28,080 --> 00:57:32,720
Speaker 1: good ones in there, Mizo udon noodle, soup with salmon, venison, chili,

1095
00:57:33,600 --> 00:57:36,360
Speaker 1: a whole big thing on vac ceiling. So this means

1096
00:57:37,040 --> 00:57:41,480
Speaker 1: vac ceiling. What it means is reheating pre cooked meals

1097
00:57:41,480 --> 00:57:44,400
Speaker 1: at camp. So it's a bunch of stuff about what

1098
00:57:44,560 --> 00:57:48,000
Speaker 1: you can cook at home and vax seal and then

1099
00:57:48,120 --> 00:57:51,920
Speaker 1: drop into a pot of boiling water and he in

1100
00:57:52,000 --> 00:57:54,360
Speaker 1: the bag or dump into a skillet and prepare it.

1101
00:57:54,400 --> 00:57:57,240
Speaker 2: And in some cases that's like your whole meal in

1102
00:57:57,280 --> 00:58:00,160
Speaker 2: that bag. In some cases it's like a Porsche and

1103
00:58:01,240 --> 00:58:03,680
Speaker 2: of a meal that you're gonna like row together that

1104
00:58:03,680 --> 00:58:09,280
Speaker 2: you're gonna finish out. Yeah, oh yeah.

1105
00:58:08,440 --> 00:58:16,120
Speaker 1: That's pretty Cuban style. Rice with rabbit, garlic, miso, shrimp,

1106
00:58:16,200 --> 00:58:20,200
Speaker 1: ginger cat for stir fry, which is phenomenal. Toss noodles

1107
00:58:20,200 --> 00:58:24,400
Speaker 1: with ground venison. That's really good venison, stir fry with cabbage,

1108
00:58:24,880 --> 00:58:28,840
Speaker 1: penny with sausage and peas, Louisiana style crayfish, blue crab

1109
00:58:28,880 --> 00:58:29,640
Speaker 1: and shrimp boil.

1110
00:58:30,560 --> 00:58:33,560
Speaker 2: That's your big like party recipe.

1111
00:58:33,600 --> 00:58:38,160
Speaker 1: There then a big old section called simply how to

1112
00:58:38,440 --> 00:58:40,800
Speaker 1: fry fish.

1113
00:58:41,040 --> 00:58:43,600
Speaker 9: I'm sure your buddy would be very happy that you

1114
00:58:43,640 --> 00:58:45,840
Speaker 9: have a dedication to that topic.

1115
00:58:46,480 --> 00:58:49,680
Speaker 1: We got a torta with wild turkey, like a milionaise

1116
00:58:49,720 --> 00:58:54,200
Speaker 1: torta with wild turkey, thermous Ramen courtesy.

1117
00:58:54,000 --> 00:58:57,160
Speaker 2: Upgraded Ramen, Upgate Graded Backpacking Ramen.

1118
00:58:58,120 --> 00:59:02,160
Speaker 1: Then we get into within it can't breakfast lunches and snacks,

1119
00:59:03,320 --> 00:59:08,240
Speaker 1: souped up toad in the hole. Uh, that was that

1120
00:59:08,320 --> 00:59:10,440
Speaker 1: was my dad's camp preparation when I was a kid.

1121
00:59:10,480 --> 00:59:12,040
Speaker 1: So we do a toad in the hole, which is

1122
00:59:12,080 --> 00:59:16,160
Speaker 1: like a gourmet toad in the hole, a big thing

1123
00:59:16,200 --> 00:59:17,360
Speaker 1: about making coffee.

1124
00:59:17,480 --> 00:59:18,840
Speaker 3: We got a recipe.

1125
00:59:18,360 --> 00:59:23,400
Speaker 1: Called the Late Eugene Groeders beer and apple pancakes, the

1126
00:59:23,520 --> 00:59:26,880
Speaker 1: Monte Cristal sandwich, and then we're getting ready to.

1127
00:59:26,760 --> 00:59:29,120
Speaker 3: Move into five. But we got stop from it because

1128
00:59:29,120 --> 00:59:30,320
Speaker 3: we're gonna eat some stuff.

1129
00:59:31,840 --> 00:59:32,000
Speaker 6: Over.

1130
00:59:32,160 --> 00:59:34,440
Speaker 5: Yeah, did you try it? You gotta try it left over?

1131
00:59:35,160 --> 00:59:37,440
Speaker 3: Oh, that's great.

1132
00:59:37,480 --> 00:59:39,280
Speaker 2: Slice in that sucker is already.

1133
00:59:39,560 --> 00:59:42,160
Speaker 3: Some forks would be good. We'll just finger food it

1134
00:59:42,440 --> 00:59:44,080
Speaker 3: all right. Listen, you want to tell us what your

1135
00:59:44,080 --> 00:59:45,040
Speaker 3: experiences were here.

1136
00:59:46,600 --> 00:59:48,959
Speaker 5: I'm a little intimidated that it didn't cook it enough.

1137
00:59:49,200 --> 00:59:50,560
Speaker 3: Yeah, burn it.

1138
00:59:51,440 --> 00:59:55,080
Speaker 5: I mean I knew any it needs to be charred, but.

1139
00:59:57,200 --> 00:59:57,680
Speaker 3: No, you got it.

1140
00:59:58,040 --> 01:00:01,320
Speaker 5: Do you think so? Is it tender enough?

1141
01:00:01,520 --> 01:00:05,080
Speaker 1: It's tender enough because you whooped it good. You could

1142
01:00:05,080 --> 01:00:06,680
Speaker 1: have charted it a little more. But it's phenomenal.

1143
01:00:06,840 --> 01:00:11,720
Speaker 5: Okay, Oh that's a lot.

1144
01:00:12,440 --> 01:00:16,360
Speaker 3: I should have pointed out to you. Char it the octopus.

1145
01:00:16,520 --> 01:00:19,080
Speaker 1: Chart it until the ends of his legs are burnt,

1146
01:00:20,120 --> 01:00:22,920
Speaker 1: you know what I mean, they'll look like legit burnt

1147
01:00:22,920 --> 01:00:24,560
Speaker 1: and start to curl up, and that's when I pull

1148
01:00:24,640 --> 01:00:24,920
Speaker 1: them off.

1149
01:00:25,600 --> 01:00:28,400
Speaker 4: They were wrapping around the grates like it was alive

1150
01:00:28,440 --> 01:00:29,400
Speaker 4: when you first.

1151
01:00:29,680 --> 01:00:32,560
Speaker 1: They grab on that great Yeah really, Oh you'll never

1152
01:00:32,600 --> 01:00:33,560
Speaker 1: get me off the grill.

1153
01:00:33,840 --> 01:00:34,520
Speaker 3: I'm so smart.

1154
01:00:34,840 --> 01:00:37,960
Speaker 2: They did a great job with good mm hmm.

1155
01:00:41,200 --> 01:00:42,800
Speaker 5: Your boys would would eat that up.

1156
01:00:43,240 --> 01:00:47,400
Speaker 3: I need Aulissa. You nailed it spinning.

1157
01:00:48,240 --> 01:00:49,120
Speaker 5: Did you try it yet?

1158
01:00:49,440 --> 01:00:49,520
Speaker 4: No?

1159
01:00:49,600 --> 01:00:50,400
Speaker 2: You didn't try it.

1160
01:00:55,160 --> 01:00:59,479
Speaker 3: Man. I like that stuff. Awesome job. That's really good.

1161
01:01:01,960 --> 01:01:05,120
Speaker 5: The charring makes it when you get those little.

1162
01:01:04,840 --> 01:01:07,120
Speaker 3: Bites of the char So how did you like cooking

1163
01:01:07,160 --> 01:01:07,880
Speaker 3: over the open fire?

1164
01:01:08,520 --> 01:01:12,640
Speaker 4: That was intimidating, only because I've never used back before.

1165
01:01:12,800 --> 01:01:14,480
Speaker 3: I don't like my particular grill.

1166
01:01:14,600 --> 01:01:18,120
Speaker 5: Yeah right, but.

1167
01:01:17,480 --> 01:01:18,560
Speaker 3: My buddy made that for me.

1168
01:01:18,800 --> 01:01:19,400
Speaker 5: That's awesome.

1169
01:01:19,440 --> 01:01:21,959
Speaker 3: It's been awesome, my buddy roundie baby.

1170
01:01:22,320 --> 01:01:23,600
Speaker 9: I don't know how to use it, so it was

1171
01:01:23,720 --> 01:01:28,000
Speaker 9: kind of for our audio audience. Can you explain what

1172
01:01:28,040 --> 01:01:30,160
Speaker 9: that is? It's kind of like an elevator situation.

1173
01:01:30,480 --> 01:01:31,840
Speaker 3: Oh the grill huh oh.

1174
01:01:32,000 --> 01:01:34,080
Speaker 1: Years ago, I was dials in West Texas and these

1175
01:01:34,080 --> 01:01:36,880
Speaker 1: guys had a grill like that. It's just like an

1176
01:01:36,880 --> 01:01:43,360
Speaker 1: elevated Basically, it's a fire table around fire table maybe

1177
01:01:43,400 --> 01:01:47,400
Speaker 1: five inches deep on the tripod legs on three legs,

1178
01:01:47,560 --> 01:01:51,040
Speaker 1: so the fire table sits waist high. And then it's

1179
01:01:51,040 --> 01:01:54,160
Speaker 1: got a framework above it with a grill that you

1180
01:01:54,160 --> 01:01:55,040
Speaker 1: can adjust.

1181
01:01:55,280 --> 01:01:57,320
Speaker 3: So what is that twenty inches in diameter.

1182
01:01:59,400 --> 01:02:03,000
Speaker 1: Maybe low low, twenty two inch diameter fire table with

1183
01:02:03,080 --> 01:02:04,680
Speaker 1: an adjustable grill on it.

1184
01:02:04,760 --> 01:02:05,920
Speaker 6: And I love that thing.

1185
01:02:06,000 --> 01:02:08,720
Speaker 3: It's great for any kind of like small scale cooking.

1186
01:02:09,720 --> 01:02:11,200
Speaker 3: And it says t l I on it.

1187
01:02:11,240 --> 01:02:13,520
Speaker 1: My buddy Ronnie Bame, he's retired now, but that was

1188
01:02:13,520 --> 01:02:16,400
Speaker 1: his company, Twin Lake Installations. I sent him a picture

1189
01:02:16,400 --> 01:02:18,200
Speaker 1: and he welded that up for me many many many

1190
01:02:18,280 --> 01:02:18,720
Speaker 1: years ago.

1191
01:02:19,320 --> 01:02:25,160
Speaker 3: And that thing, there's nothing ever gonna happen to that solid.

1192
01:02:25,280 --> 01:02:28,200
Speaker 6: There's a product that's made commercially now that a bunch

1193
01:02:28,200 --> 01:02:31,040
Speaker 6: of similar to that right now. Kudo grills, I think.

1194
01:02:30,920 --> 01:02:32,760
Speaker 3: Yep, kudo grills. There's a bunch of them now.

1195
01:02:35,800 --> 01:02:38,080
Speaker 6: Good job, Lissa, Oh octopus is good.

1196
01:02:38,280 --> 01:02:38,959
Speaker 2: That's so good.

1197
01:02:39,000 --> 01:02:45,520
Speaker 5: I'm going to go in for more. Steve, are you

1198
01:02:45,560 --> 01:02:45,960
Speaker 5: able to?

1199
01:02:46,080 --> 01:02:46,280
Speaker 6: Yeah?

1200
01:02:46,400 --> 01:02:48,800
Speaker 3: Do me fair? Start walking people through on the spit.

1201
01:02:53,600 --> 01:02:58,320
Speaker 6: Now that I got my mouth full of octopus, because.

1202
01:02:58,080 --> 01:02:59,600
Speaker 3: I want to have a little more fish cake too.

1203
01:03:02,600 --> 01:03:04,560
Speaker 9: There's some birds wrapped around sticks.

1204
01:03:05,560 --> 01:03:11,840
Speaker 6: Yeah, take it away, honest on the spit. So as

1205
01:03:11,840 --> 01:03:15,960
Speaker 6: you can imagine this is these are recipes where meat

1206
01:03:16,200 --> 01:03:22,760
Speaker 6: is skewered on things that you would consider like shish

1207
01:03:22,840 --> 01:03:26,800
Speaker 6: kebab type skewers, and then all the way up to bigger.

1208
01:03:27,920 --> 01:03:28,760
Speaker 3: Crucifixes.

1209
01:03:29,960 --> 01:03:34,320
Speaker 6: Yeah you could call it that, but I mean literally,

1210
01:03:34,400 --> 01:03:38,720
Speaker 6: you know, two inch you know, limbs, and then also

1211
01:03:38,920 --> 01:03:45,080
Speaker 6: retisseriy devices that all counts as on the spit. And again,

1212
01:03:45,280 --> 01:03:47,200
Speaker 6: what you're gonna get mostly out of here. Yeah, there's

1213
01:03:47,240 --> 01:03:50,160
Speaker 6: some good recipes, but you're gonna get the how to,

1214
01:03:50,720 --> 01:03:54,680
Speaker 6: the skills to know how to do it with any bird.

1215
01:03:54,800 --> 01:03:59,320
Speaker 6: And once you do it with a duck or a grouse,

1216
01:04:00,920 --> 01:04:02,800
Speaker 6: then you'll know how to do it in the future

1217
01:04:02,800 --> 01:04:07,240
Speaker 6: with anything else. Detailed photographs. Seth did some of the

1218
01:04:07,240 --> 01:04:08,400
Speaker 6: photography in this book.

1219
01:04:08,480 --> 01:04:10,040
Speaker 3: Yeah, there's a ton of the photography.

1220
01:04:10,040 --> 01:04:12,920
Speaker 6: That photography is fantastic, as well as our good buddy

1221
01:04:12,960 --> 01:04:18,920
Speaker 6: John Hafner. Let's see a couple of the uh recipes

1222
01:04:18,920 --> 01:04:23,240
Speaker 6: I'm looking at here, big game heart skewers, sheep skewers.

1223
01:04:24,720 --> 01:04:26,880
Speaker 6: Must have used some of my big horn for that one.

1224
01:04:27,560 --> 01:04:33,200
Speaker 6: Crying tiger skewers. He what what makes the gott? You

1225
01:04:33,240 --> 01:04:33,760
Speaker 6: tell them a.

1226
01:04:33,800 --> 01:04:37,680
Speaker 2: Sad story and then he cut his heart out.

1227
01:04:37,720 --> 01:04:42,800
Speaker 6: And oh, the sub title there says, with hearts of

1228
01:04:42,920 --> 01:04:44,320
Speaker 6: duck or upland bird.

1229
01:04:44,800 --> 01:04:50,280
Speaker 9: What kinds of proteins lend themselves well to this skewer situation?

1230
01:04:50,480 --> 01:04:51,480
Speaker 3: Do you feel it's everything?

1231
01:04:52,160 --> 01:04:57,120
Speaker 1: Well, there's veggie skewers, tuna and yellow tuna skewers, yellowtail skewers.

1232
01:04:57,440 --> 01:04:59,480
Speaker 6: When it comes to fish, you'd have to use a

1233
01:04:59,520 --> 01:05:03,560
Speaker 6: pretty meaty steak like fish. You know, perch would not

1234
01:05:03,600 --> 01:05:04,640
Speaker 6: go well on a skewer.

1235
01:05:06,080 --> 01:05:07,680
Speaker 1: I'll tell you the thing that I think that is

1236
01:05:09,720 --> 01:05:18,240
Speaker 1: the meat that is transcendent on a skewer is duck hearts,

1237
01:05:18,280 --> 01:05:25,520
Speaker 1: turkey hearts, any kind of game, bird heart, chicken hearts, because.

1238
01:05:25,800 --> 01:05:27,960
Speaker 3: You can make them good. But man, they're good like that.

1239
01:05:28,480 --> 01:05:29,080
Speaker 3: I love like that.

1240
01:05:29,240 --> 01:05:32,720
Speaker 1: Or sometimes you can simmer them in pork fat and

1241
01:05:32,760 --> 01:05:36,400
Speaker 1: then skewer them and grill them, and and that crying

1242
01:05:36,440 --> 01:05:39,960
Speaker 1: tiger is like a you know, like a Chinese inspired.

1243
01:05:39,960 --> 01:05:43,440
Speaker 2: Yeah, this is this is one of Steve's pride and joy.

1244
01:05:43,400 --> 01:05:46,600
Speaker 1: Yea, if any of you guys that have traveled down

1245
01:05:46,640 --> 01:05:49,480
Speaker 1: to and you guys have traveled down to areas in

1246
01:05:49,560 --> 01:05:53,360
Speaker 1: Mexico where they you'll see that pork dish where they

1247
01:05:53,720 --> 01:05:58,720
Speaker 1: have that vertical, that vertically oriented spit and a burner

1248
01:05:59,000 --> 01:06:00,520
Speaker 1: and they make tacos el pastor.

1249
01:06:00,720 --> 01:06:02,800
Speaker 2: Yeah, you see that in a lot of different cultures.

1250
01:06:03,560 --> 01:06:06,200
Speaker 1: In Greek, the in Uh in Greek cuisine, they use

1251
01:06:06,240 --> 01:06:09,640
Speaker 1: a similar thing. In Mexico they called a trompo. So

1252
01:06:09,680 --> 01:06:12,439
Speaker 1: it's you take all this, You take out a bunch

1253
01:06:12,480 --> 01:06:15,240
Speaker 1: of your roast, okay, like your venison roast, elk roast whatever,

1254
01:06:15,480 --> 01:06:19,360
Speaker 1: pig aning, and you make a bunch of thin slices,

1255
01:06:20,320 --> 01:06:24,480
Speaker 1: and then you marinate all those slices. Okay, you marinate

1256
01:06:24,520 --> 01:06:26,000
Speaker 1: all the slices, and then you put them on a

1257
01:06:26,080 --> 01:06:28,640
Speaker 1: vertical skewer and it makes like you're making a column

1258
01:06:28,680 --> 01:06:33,280
Speaker 1: of sliced meat, and you roast it like that and

1259
01:06:33,320 --> 01:06:35,240
Speaker 1: it spins and you cook it and then you just

1260
01:06:35,320 --> 01:06:39,000
Speaker 1: shave off the outside into tacos. And so we get

1261
01:06:39,000 --> 01:06:41,920
Speaker 1: into trompos, and the trompo that we use here, my

1262
01:06:41,960 --> 01:06:46,000
Speaker 1: buddy Ronnie does welded it together like just a garage, you.

1263
01:06:45,960 --> 01:06:48,640
Speaker 2: Know, a vertical rotisseri kind.

1264
01:06:49,560 --> 01:06:51,640
Speaker 1: And then and then later I had mine. You had

1265
01:06:51,640 --> 01:06:54,560
Speaker 1: to hand turn it. So later I had Travis Barton

1266
01:06:54,640 --> 01:06:58,520
Speaker 1: from Barton Fabrication. He put a Rotisseri motor was you

1267
01:06:58,640 --> 01:07:02,360
Speaker 1: just buy at Ace Hardware. He mounted a Rotisseri motor

1268
01:07:02,440 --> 01:07:05,200
Speaker 1: underneath it so you can just plug it into the wall,

1269
01:07:05,400 --> 01:07:07,640
Speaker 1: fill it full of charcoal or cats and.

1270
01:07:09,160 --> 01:07:10,160
Speaker 3: Just cooks that some bit.

1271
01:07:10,360 --> 01:07:11,440
Speaker 2: That was one of my favorites.

1272
01:07:13,000 --> 01:07:14,520
Speaker 6: That was my favorites to eat.

1273
01:07:14,600 --> 01:07:17,400
Speaker 3: That was delicious, Oh, doctor Randall.

1274
01:07:20,440 --> 01:07:22,840
Speaker 11: More inconsistency here on the coloration.

1275
01:07:23,960 --> 01:07:28,080
Speaker 3: One thing I'm getting concerned about is what happened to

1276
01:07:28,120 --> 01:07:30,000
Speaker 3: Seth's uh food.

1277
01:07:31,440 --> 01:07:32,400
Speaker 2: Seth is uh.

1278
01:07:32,560 --> 01:07:36,760
Speaker 10: He's probably still grab cons now see a little bit

1279
01:07:36,760 --> 01:07:40,920
Speaker 10: of mustard, catch up spice of brown mustard.

1280
01:07:41,720 --> 01:07:43,200
Speaker 1: Now listen, I want you to know I just had

1281
01:07:43,200 --> 01:07:45,360
Speaker 1: a piece that was kind of like octopus sashimi.

1282
01:07:48,120 --> 01:07:53,280
Speaker 6: I'm sorry, right, it was still delicious, very good for

1283
01:07:53,400 --> 01:07:54,240
Speaker 6: your first attempt.

1284
01:07:54,320 --> 01:07:56,480
Speaker 3: It's great all actually like it better like that.

1285
01:07:56,840 --> 01:07:58,680
Speaker 4: I think I made the mistake of kind of pulling

1286
01:07:58,680 --> 01:08:01,160
Speaker 4: it off the direct heat a little it just because

1287
01:08:01,160 --> 01:08:03,640
Speaker 4: I was worried it was I didn't want to burn it.

1288
01:08:03,720 --> 01:08:06,680
Speaker 3: But keep going, Yanni.

1289
01:08:08,120 --> 01:08:11,240
Speaker 6: Spiked foul. Oh No, this one's worth mentioning and talking

1290
01:08:11,280 --> 01:08:13,840
Speaker 6: about the cough to kababs.

1291
01:08:14,960 --> 01:08:18,040
Speaker 3: Just like basically basically, oh, this is a good one

1292
01:08:18,040 --> 01:08:18,519
Speaker 3: to talk.

1293
01:08:18,439 --> 01:08:24,320
Speaker 6: Ground meat with spices that you form around a skewer

1294
01:08:24,760 --> 01:08:27,000
Speaker 6: and then cook a flat skewer. Yeah.

1295
01:08:27,120 --> 01:08:29,080
Speaker 1: So let's say you're to kind of got a deer

1296
01:08:29,160 --> 01:08:30,720
Speaker 1: and he told you, told you took it to the

1297
01:08:30,720 --> 01:08:33,320
Speaker 1: butcher and said, just grind the whole damn thing, which

1298
01:08:33,360 --> 01:08:35,559
Speaker 1: is not uncommon, And now you're bummed because you want

1299
01:08:35,560 --> 01:08:36,520
Speaker 1: to have some kebabs.

1300
01:08:36,880 --> 01:08:37,640
Speaker 6: Well, look at that.

1301
01:08:39,400 --> 01:08:41,400
Speaker 2: Those look good, but you can see that skewers are

1302
01:08:41,439 --> 01:08:44,040
Speaker 2: like almost like a knife shape flat yep.

1303
01:08:44,120 --> 01:08:48,920
Speaker 1: But you're forming ground meat around a skewer. That's like

1304
01:08:49,000 --> 01:08:50,120
Speaker 1: it's like Greek Ish.

1305
01:08:50,040 --> 01:08:52,400
Speaker 2: And you just take that whole thing.

1306
01:08:52,280 --> 01:08:53,040
Speaker 6: Out and get it off.

1307
01:08:53,080 --> 01:08:53,200
Speaker 10: Ye.

1308
01:08:53,320 --> 01:08:58,679
Speaker 9: Yeah, I've had that in Turkey, Palestine, Yeah, like Middle East.

1309
01:08:58,720 --> 01:09:00,439
Speaker 2: There it is ye yeah, honeys.

1310
01:09:01,720 --> 01:09:03,640
Speaker 6: Yeah. You don't know how this one makes it to

1311
01:09:03,800 --> 01:09:10,240
Speaker 6: this uh this in the this on the Spit section.

1312
01:09:10,560 --> 01:09:17,080
Speaker 6: I guess it's because because it's suspended. We have two

1313
01:09:17,560 --> 01:09:21,080
Speaker 6: super recipes in here. One is a did Richard Martinez?

1314
01:09:21,240 --> 01:09:26,439
Speaker 6: Uh did he bring us the Turkey Chili very Day soup?

1315
01:09:26,920 --> 01:09:28,640
Speaker 6: Or is it just a picture of him? That just

1316
01:09:28,680 --> 01:09:29,799
Speaker 6: happens to be there.

1317
01:09:31,560 --> 01:09:33,880
Speaker 3: Don't no, just that happens to be in the picture.

1318
01:09:33,960 --> 01:09:35,559
Speaker 2: That that stuff is awesome.

1319
01:09:36,040 --> 01:09:39,519
Speaker 6: Yeah, Turkey chili a verity, man, it's one of my

1320
01:09:39,520 --> 01:09:42,519
Speaker 6: favorite things to do. Or the pasole that we have

1321
01:09:42,640 --> 01:09:44,519
Speaker 6: in the other cookbook, it's one of the favorite things

1322
01:09:44,520 --> 01:09:49,519
Speaker 6: to do with turkey legs. Well, I mean mountain.

1323
01:09:49,760 --> 01:09:53,080
Speaker 3: It's like it's a dish with a harmony. Yeah, like

1324
01:09:54,760 --> 01:09:55,639
Speaker 3: a limed corn.

1325
01:09:56,960 --> 01:09:59,080
Speaker 6: A lot of times it's like a tomato bass. But

1326
01:09:59,120 --> 01:10:01,120
Speaker 6: the one that we didn't like cookbook was more of

1327
01:10:01,120 --> 01:10:05,880
Speaker 6: a green chili base. But the recipe that I say

1328
01:10:05,920 --> 01:10:08,880
Speaker 6: I contributed, I just I sort of shared it after

1329
01:10:10,040 --> 01:10:12,200
Speaker 6: trying it out in Latvia a couple of years ago.

1330
01:10:12,240 --> 01:10:15,040
Speaker 6: Now over there, hunting for lunch, we had a bailed

1331
01:10:15,160 --> 01:10:21,320
Speaker 6: cauldron of this soup called so yanka, which I asked

1332
01:10:21,360 --> 01:10:24,400
Speaker 6: the ladies that prepared it, and they said they really

1333
01:10:24,439 --> 01:10:27,840
Speaker 6: didn't have a recipe. I said, well, anyways, just talk

1334
01:10:27,880 --> 01:10:29,800
Speaker 6: and I'll just record it on my phone. And in

1335
01:10:29,840 --> 01:10:33,240
Speaker 6: the end it basically sounds like a fridge emptier. But

1336
01:10:33,680 --> 01:10:37,040
Speaker 6: it's it's great, it's delicious.

1337
01:10:37,120 --> 01:10:40,760
Speaker 2: It's like a traditional dish to feed a bunch of hunters.

1338
01:10:40,479 --> 01:10:45,080
Speaker 6: Right, totally. Yeah. I think what you know kind of

1339
01:10:45,120 --> 01:10:48,840
Speaker 6: makes it meat eatersh is that there's venison chunks in there,

1340
01:10:49,080 --> 01:10:52,120
Speaker 6: there's wild game sausage in there, and then sort of

1341
01:10:52,160 --> 01:10:56,960
Speaker 6: you just add vegetables, pickles, whatever else you have to

1342
01:10:57,160 --> 01:11:00,599
Speaker 6: season it all. It's it's simple, it's delicious, all right.

1343
01:11:00,640 --> 01:11:02,880
Speaker 1: I'm gonna take over on the Thank you for that, Johnny,

1344
01:11:03,479 --> 01:11:07,400
Speaker 1: I'm gonna take over on on the final section six

1345
01:11:07,560 --> 01:11:12,439
Speaker 1: on the side, which covers your salad, sides, desserts, and drinks. Now,

1346
01:11:12,439 --> 01:11:16,240
Speaker 1: we got into hobo pies, mountain pies, iron pies earlier,

1347
01:11:17,120 --> 01:11:18,840
Speaker 1: and in this section you get into iron pies that

1348
01:11:18,920 --> 01:11:20,559
Speaker 1: are like dessert type iron pies.

1349
01:11:20,600 --> 01:11:20,920
Speaker 3: Okay.

1350
01:11:21,600 --> 01:11:25,920
Speaker 1: Bunches of salads, all kinds of dressings, all right, Coal slaw,

1351
01:11:26,040 --> 01:11:29,240
Speaker 1: that's a classic outdoor dish. How to do Boston baked

1352
01:11:29,280 --> 01:11:33,320
Speaker 1: beans from scratch, how to do refried black beans, camp

1353
01:11:33,400 --> 01:11:38,880
Speaker 1: stove rice. Then some some vegetarian dish appetizers, grilled egg plant,

1354
01:11:38,960 --> 01:11:43,599
Speaker 1: chick beas, chicken peas, and Marjora mint dressing, a lentil stew.

1355
01:11:43,840 --> 01:11:48,479
Speaker 1: So side dishes there Kevin Murphy's Kane Tucky buttermilk corn bread,

1356
01:11:49,200 --> 01:11:51,559
Speaker 1: savory cheese, biscuits all cooked outside.

1357
01:11:51,600 --> 01:11:56,000
Speaker 9: Wait, is his recipe sweet or savory for corn bread?

1358
01:11:56,040 --> 01:11:56,479
Speaker 3: Savory?

1359
01:11:56,640 --> 01:11:56,960
Speaker 2: Okay?

1360
01:11:57,760 --> 01:12:02,320
Speaker 1: And then we get into sweets, peanut butter, some moores, nutella,

1361
01:12:02,400 --> 01:12:05,520
Speaker 1: and banana. Iron pie, A bunch of other iron pie variations,

1362
01:12:05,520 --> 01:12:09,719
Speaker 1: a really crazy one that I love. Coal roasted bananas,

1363
01:12:10,439 --> 01:12:12,680
Speaker 1: which are like way better than you think they would be.

1364
01:12:12,760 --> 01:12:19,280
Speaker 1: A coal roasted banana, coal baked fall fruit. How to

1365
01:12:19,360 --> 01:12:22,839
Speaker 1: make like just kind of like different sweet breakfast dishes.

1366
01:12:24,439 --> 01:12:26,639
Speaker 1: How to cook a chocolate cake on a camp stove.

1367
01:12:27,680 --> 01:12:30,840
Speaker 1: You're you're cooking a chocolate cake by steaming it on

1368
01:12:30,960 --> 01:12:31,639
Speaker 1: a camp stove.

1369
01:12:32,200 --> 01:12:32,960
Speaker 5: Is it like soup?

1370
01:12:34,040 --> 01:12:36,360
Speaker 3: No, it's cake, It's cakeish, it's cake.

1371
01:12:38,760 --> 01:12:44,040
Speaker 1: Muld cider cooked over a fire pit. Uh, pictures of

1372
01:12:44,040 --> 01:12:47,760
Speaker 1: red beer, cocktails, camp hot chocolate. More on coffee, and

1373
01:12:47,800 --> 01:12:50,120
Speaker 1: then a bunch more extra stuff, a whole big section

1374
01:12:50,160 --> 01:12:51,479
Speaker 1: I'm not gonna bore you with right now.

1375
01:12:52,000 --> 01:12:54,799
Speaker 3: Brines, marinades, dry brines, and rubs.

1376
01:12:54,920 --> 01:12:57,360
Speaker 6: I've never had. More on coffee is that it's like

1377
01:12:57,960 --> 01:13:00,080
Speaker 6: we're people that don't do the fancy.

1378
01:13:00,120 --> 01:13:03,439
Speaker 1: For more on more on the subject. Additional information on

1379
01:13:03,640 --> 01:13:05,080
Speaker 1: the subject of coffee.

1380
01:13:05,520 --> 01:13:09,040
Speaker 2: Yeah, we have a big section on coffee man, cowboy cott.

1381
01:13:09,200 --> 01:13:10,880
Speaker 3: Yeah, various ways to make coffee.

1382
01:13:11,320 --> 01:13:15,120
Speaker 1: Okay, guys, ready, but we doing what are we doing next?

1383
01:13:18,280 --> 01:13:23,000
Speaker 1: Let's hit let's hit the devils, devils forthcoming.

1384
01:13:23,880 --> 01:13:27,080
Speaker 3: Look at that beautiful burger just for for the fruit.

1385
01:13:29,000 --> 01:13:34,840
Speaker 3: That's beautiful hopefully not two or two underdone? Man, what

1386
01:13:34,920 --> 01:13:37,559
Speaker 3: a nice uh finish it does on the egg?

1387
01:13:38,400 --> 01:13:39,320
Speaker 5: Did you try it yet?

1388
01:13:41,479 --> 01:13:42,480
Speaker 6: Let me get an.

1389
01:13:44,080 --> 01:13:45,720
Speaker 3: The smoke deviled egg is really good.

1390
01:13:47,520 --> 01:13:48,840
Speaker 2: I need that one for the wall.

1391
01:13:49,200 --> 01:13:51,439
Speaker 1: Yeah, picture like a picture of deviled egg with a

1392
01:13:51,520 --> 01:13:53,960
Speaker 1: kind of a cooked like a cooked egg.

1393
01:13:55,880 --> 01:13:59,040
Speaker 2: Walk us through it, Randall, give us the experience.

1394
01:13:59,720 --> 01:14:02,320
Speaker 3: Well, how would you rate your cook book experience?

1395
01:14:04,560 --> 01:14:10,160
Speaker 11: Here you go, Hmmm, A delightful smoky bouquet.

1396
01:14:13,160 --> 01:14:19,439
Speaker 10: Oh, a fun mixture of flavors, all the creamy, rich

1397
01:14:19,520 --> 01:14:20,240
Speaker 10: goodness that you.

1398
01:14:20,200 --> 01:14:23,040
Speaker 11: Want in a deviled egg. A little bit of smoke

1399
01:14:23,400 --> 01:14:26,439
Speaker 11: to finish it lovely, goes down smooth.

1400
01:14:26,760 --> 01:14:29,559
Speaker 1: And if you've been eating deviled eggs your whole life,

1401
01:14:31,160 --> 01:14:35,240
Speaker 1: smoking that egg alters the texture of the egg's exterior.

1402
01:14:35,479 --> 01:14:37,560
Speaker 11: Yeah, it's a little more toothsome.

1403
01:14:37,240 --> 01:14:39,679
Speaker 1: Yeah, so instead of having like a slimy little bugger,

1404
01:14:40,400 --> 01:14:44,360
Speaker 1: it's kind of a cooked it's like textured and cooked

1405
01:14:44,360 --> 01:14:45,639
Speaker 1: and looks kind of smoky.

1406
01:14:46,960 --> 01:14:47,840
Speaker 11: Well that's very nice.

1407
01:14:47,880 --> 01:14:52,160
Speaker 1: A little more aldente, a little more aldente, a little more.

1408
01:14:54,080 --> 01:14:57,840
Speaker 3: Okay, Seth? Hit it so, Seth? How would you rate

1409
01:14:57,880 --> 01:14:59,120
Speaker 3: your experience working with the buck?

1410
01:14:59,360 --> 01:14:59,519
Speaker 4: Oh?

1411
01:14:59,600 --> 01:15:04,439
Speaker 7: These are these are great. The it's super easy. Right

1412
01:15:04,520 --> 01:15:07,080
Speaker 7: when you think of like cooking a burger. Yeah, it's

1413
01:15:07,120 --> 01:15:10,439
Speaker 7: like something that everyone does. When you add stuff like

1414
01:15:10,560 --> 01:15:15,360
Speaker 7: stuffing them, you know, it adds some you know, it's

1415
01:15:15,400 --> 01:15:17,280
Speaker 7: a little more complex and difficult.

1416
01:15:17,439 --> 01:15:18,759
Speaker 3: Not your grandpa's burger.

1417
01:15:18,880 --> 01:15:22,879
Speaker 7: No, but just following the directions in the cookbook super easy.

1418
01:15:23,840 --> 01:15:25,360
Speaker 3: How many photos you would you say you have in

1419
01:15:25,400 --> 01:15:26,280
Speaker 3: that book, Seth.

1420
01:15:27,040 --> 01:15:28,479
Speaker 6: I don't know quite a bit.

1421
01:15:28,920 --> 01:15:30,400
Speaker 3: Dozens, dozens for sure.

1422
01:15:30,479 --> 01:15:30,639
Speaker 6: Yea.

1423
01:15:31,840 --> 01:15:33,639
Speaker 7: So we're gonna cut one of these open.

1424
01:15:36,560 --> 01:15:41,080
Speaker 2: Oh so juicy, not really getting a good cut.

1425
01:15:41,200 --> 01:15:43,880
Speaker 3: But no, you're getting a good bite.

1426
01:15:44,560 --> 01:15:49,000
Speaker 2: Yep, it's not overcooked, medium perfect.

1427
01:15:49,320 --> 01:15:51,000
Speaker 6: There you go, beautiful.

1428
01:15:51,840 --> 01:15:54,519
Speaker 7: Someone want to I want to give me a HAVESI

1429
01:15:55,320 --> 01:15:57,160
Speaker 7: I should have put one in the burger or in

1430
01:15:57,200 --> 01:15:58,240
Speaker 7: the bun and then cut it.

1431
01:15:58,840 --> 01:16:03,439
Speaker 3: Oh that'd been smart. Good. Who wants a full bird?

1432
01:16:03,479 --> 01:16:04,400
Speaker 6: They smell good?

1433
01:16:05,800 --> 01:16:06,879
Speaker 3: If somebody hand.

1434
01:16:09,920 --> 01:16:11,320
Speaker 6: Give him a napkin to go with it.

1435
01:16:12,840 --> 01:16:13,680
Speaker 2: Let's do have some.

1436
01:16:16,080 --> 01:16:16,360
Speaker 3: Brod.

1437
01:16:16,800 --> 01:16:23,120
Speaker 6: Alright, guys, we're getting beautiful all right, but you realize

1438
01:16:23,160 --> 01:16:25,360
Speaker 6: that it's hard to h talk and host a show

1439
01:16:25,439 --> 01:16:26,080
Speaker 6: when you're eating.

1440
01:16:26,439 --> 01:16:26,639
Speaker 3: Damn.

1441
01:16:27,360 --> 01:16:29,519
Speaker 6: Oh, that's right here, it was there.

1442
01:16:29,560 --> 01:16:31,080
Speaker 3: You have it. We're gonna eat our burgers. Let you

1443
01:16:31,120 --> 01:16:34,800
Speaker 3: guys all go home. That's listening, Uh the Meat Eater.

1444
01:16:34,880 --> 01:16:38,519
Speaker 1: Outdoor Cookbook, Wild Game Recipes for the grill, smoke or

1445
01:16:38,560 --> 01:16:42,639
Speaker 1: camp stove and campfire. Uh, get a little fire going

1446
01:16:42,680 --> 01:16:44,320
Speaker 1: outside and get some Thank you everybody,