Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely,
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Speaker 1: dot com. F I R S T L I t
Speaker 1: E dot com. A little too hard, so at you
Speaker 1: podcast listeners might have. We had a young man on
Speaker 1: recently who killed a big old bull out and his
Speaker 1: mother is whooping on an octopus right now.
Speaker 3: Alyssa, explain what you're up to.
Speaker 4: I am tenderizing the octopus.
Speaker 5: Yeah, to put it on the grill.
Speaker 3: Okay.
Speaker 1: I was observing earlier to Brody that there as many
Speaker 1: ways to tenderize an octopus as there are arms on
Speaker 1: an octopus. You can put an octopus in a in
Speaker 1: a bowl. I've seen it done where you put it
Speaker 1: in a bucket and put some salt in the bucket.
Speaker 3: And just punch the octopus.
Speaker 1: I've seen it where you whoop it with a stick,
Speaker 1: and I've seen it where you can pressure cook it,
Speaker 1: and there's probably more. And Alyssa's whooping it with a stick,
Speaker 1: and she is producing a recipe from the Meat Eater
Speaker 1: Outdoor cookbook Wild Game Recipes for the grill, smoker, camp stoven, campfire.
Speaker 1: And this recipe was a contribution by our friend, the
Speaker 1: beautiful and lovely Kimmy Werner. And so Alyssa is telling
Speaker 1: a little more about the recipe you're making today.
Speaker 4: So this is I'm going to be grilling the octopus
Speaker 4: over open fire and then putting a chimney tree sauce
Speaker 4: over it.
Speaker 3: How accomplished are you as a cook?
Speaker 5: I have never cooked octopus.
Speaker 3: But how would you rate yourself generally as a cook?
Speaker 5: I would say maybe a three or four.
Speaker 4: I have three boys, so it's uh, that's very very
Speaker 4: plain cooking because they're pretty picky.
Speaker 6: Did you ever work in a restaurant?
Speaker 1: Yes?
Speaker 6: It is in a kitchen in front of the house.
Speaker 3: Yes, you got picky kids. Yes, okayh What are some
Speaker 3: of your favorites that you make?
Speaker 5: We make We have taco Tuesday every Tuesday?
Speaker 3: Got it.
Speaker 4: We have a lot of game meat in our freezer,
Speaker 4: so usually just whatever.
Speaker 1: I can pull you guys pull out a grind out, yes, okay,
Speaker 1: and take the grind and make things.
Speaker 4: A lot of burgers, a lot of tacos.
Speaker 5: Okay, a lot of steak.
Speaker 3: They can't be that picky because they're eating wild game meat.
Speaker 5: No, but it's like tacos with cheese. Like that's it,
Speaker 5: ground meat and cheese. Nothing, nothing exciting.
Speaker 3: Yeah, So what would they think of the octopus you're
Speaker 3: cooking right now?
Speaker 5: They would probably try this, Oh, they would. They like seafood.
Speaker 5: They're big on you know, fish and seafood.
Speaker 3: Got it, just plain.
Speaker 5: And I don't know if they'd like the sauce with it,
Speaker 5: but they would like that.
Speaker 1: So so far as you're preparing this, and we have
Speaker 1: a bunch of people preparing a bunch of things right now,
Speaker 1: we're outside, we're going to walk through all the things
Speaker 1: we're making. But how how did you find and you,
Speaker 1: to be honest, how was your experience working from the
Speaker 1: New Outdoor Cookbook?
Speaker 4: I felt like the recipe was really easy to follow,
Speaker 4: pretty basic steps. One reason I picked this recipe is
Speaker 4: because it seems simple enough that I could do it.
Speaker 3: Got it?
Speaker 6: And where'd you get the octopus?
Speaker 5: Steve?
Speaker 1: That's my octopus, My oct that's a behavian octopus.
Speaker 3: No, I don't know. No, you know what I don't ask. No,
Speaker 3: that's an elast octopus.
Speaker 2: It's not the Alaska.
Speaker 3: No.
Speaker 1: No, his arm that octopus is arms were bigger than that.
Speaker 1: The the mid section of his arms were bigger than
Speaker 1: that whole octopus.
Speaker 2: That thing was a cracking.
Speaker 1: Yeah, it was a cracking. Okay, So you're gonna you're
Speaker 1: gonna do keep whooping on it? Ear did you flip it?
Speaker 1: Flip it and whoop it?
Speaker 3: Yep? Okay? And then where do you go?
Speaker 1: And then your next steps are going to be you're
Speaker 1: gonna work it in some olive oil and some salt, okay,
Speaker 1: and then you're gonna move over to the open fire.
Speaker 1: And we have a fire of cherry wood going.
Speaker 4: And then I think, I just I'm gonna let it
Speaker 4: chart for a little bit. I'm gonna cook it or
Speaker 4: put it on there until it's charred and then pull
Speaker 4: it off and then just smother it in the in
Speaker 4: the chimney churry.
Speaker 5: And then I think, cut it up and bite sized pieces.
Speaker 5: That's it.
Speaker 1: Okay, get moving, keep going. Okay, we're gonna move over
Speaker 1: to our next cook now, seth, come on.
Speaker 6: Over howdy, hold on, I'm gonna come over there.
Speaker 1: Okay, Seth start out by raiding yourself as a cook
Speaker 1: and an outdoor cook.
Speaker 7: Oh man, that's tough, I would I'm above average, I
Speaker 7: would say, but not far from average.
Speaker 3: Got it?
Speaker 1: Slightly above average, slightly above average, just for a little
Speaker 1: so let me.
Speaker 3: Seth is working from. Seth is working from chapter.
Speaker 1: One, yep, of the mediat or Outdoor Cookbook. And here's
Speaker 1: here's how the book's broken down. Brody, I'll do I'll
Speaker 1: do one, then you do.
Speaker 2: One, okay if I can remember the order.
Speaker 3: No, you tell to you.
Speaker 1: Seth is working from section one, which is over the Flames,
Speaker 1: which includes all manner of open fire cooking, traditional grilling,
Speaker 1: making burgers, making steaks, grill and octopus, basically anything you're
Speaker 1: doing where you have an elevated platform like a grill
Speaker 1: and you're cooking. As the title chapter says, over the flames.
Speaker 1: Section two is into the smoke.
Speaker 2: Yeah, pretty pretty self explanatory, but any kind of any
Speaker 2: We did a lot of smoking recipes, so it could
Speaker 2: be like in a smoke or did we do it?
Speaker 2: It was all in smokers. Did we do anything well?
Speaker 3: Pellet grills pellet grills and smokers.
Speaker 2: Yeah, so smoke trout. What are some of the other
Speaker 2: recipes we did that were smoked? I can't even remember
Speaker 2: from into the smoke, Yeah, I'll tell you. So we
Speaker 2: have a lots of about using smokers. There's a ton
Speaker 2: of how to.
Speaker 8: And yeah, the devil eggs that were right now to
Speaker 8: give you for instance, uh so an ancho cola, anch
Speaker 8: cola ancho jerky, a summer sausage preparation, a brown sugar,
Speaker 8: wild hog, ham, hot smoked trout.
Speaker 1: We've got salmon, salmon jerky, and salmon candy, smoked American eel,
Speaker 1: hot smoked fish, sausages, smoked and devilled eggs, which who's
Speaker 1: in charge of smoking deviled eggs, don't share it. They're
Speaker 1: doing smoking devil eggs right today. Smoke venison sandwiches, grilled
Speaker 1: wild boar ribs with peach glaze, smoked bone in hog
Speaker 1: roast barbecue style, squirrel, brined and smoked turkey breast, smoked
Speaker 1: moose nose hash. That's that's six pages. Braised and smoked
Speaker 1: wild game brisket, and that's it. Then from there we
Speaker 1: move into the under the coal section. Well, let's pick
Speaker 1: the sucks. We gotta keep, we gotta keep. Uh, We're
Speaker 1: gonna come back. We're gonna back up to over the
Speaker 1: flames and explain something seth today for your listening pleasure
Speaker 1: is cooking on is uh doing a preparation from over
Speaker 1: the flames and over the flames includes so you have grilling,
Speaker 1: what you need to know, charcoal lump, backcountry grates. This
Speaker 1: book is heavily informed by ice age cooking methods and
Speaker 1: also very modern cooking methods. Sticky and sweet, grilled frog legs,
Speaker 1: stuffies which is a clam recipe, beaver confee toasts, cheeseburger poppers,
Speaker 1: grilled tongue, tartines.
Speaker 6: What's the tartine?
Speaker 9: Is it like a little puff paste little It's like.
Speaker 1: A little sandal, little mini open top sandough, stuffed venison,
Speaker 1: Burger's Three Ways, which is where sets gonna come in,
Speaker 1: a bunch of fancy ways to dress up hot dogs.
Speaker 1: So if your idea of outdoor cooking is a stick
Speaker 1: of hot dog on a stick, you can kind of
Speaker 1: amp that up and do fancy ways to dress up
Speaker 1: your hot dogs.
Speaker 7: Camp Sausage Rand will be doing the hot dog recipe
Speaker 7: for sure.
Speaker 1: Lettuce wraps, wild game steaks, butterflied steaks, venison chops like
Speaker 1: tomahawk chops with venison. How to do all that, grilled mackerel,
Speaker 1: grilled whole fish and foil, which is general. How to
Speaker 1: grill basically any whole fish and foil. How to grill flatfish,
Speaker 1: so grilled, hold flounder, any sort of flatfish or fluke,
Speaker 1: grilled lobster, seafood piea over and open fire grilled octopus, octopus,
Speaker 1: jimmy cherry spatchcocking game birds, all kinds of marinades, and
Speaker 1: other preparations for doing that. A Pruvian style marinade for
Speaker 1: duck wild turkey grilled. And that's it for that section. Now, Seth,
Speaker 1: talk about your prep.
Speaker 3: So I did the.
Speaker 7: Bacon jam and blue cheese filling. So I went ahead
Speaker 7: and made that. First you cook cook down like chunk
Speaker 7: of bacon, cook it down in a in a skillet,
Speaker 7: and then UH add some onions and some balsamic vinegar
Speaker 7: and some brown sugar, and you cook all that down.
Speaker 7: It like kind of caramelizes and turns into like a
Speaker 7: nice jam. I formed the patties from some elk burger
Speaker 7: that you had in the freezer.
Speaker 3: You already did that.
Speaker 7: I already did that, and they're in the fridge chilling
Speaker 7: right now. And then when the time is right, I'll
Speaker 7: pull those out and then I'll I'll add the stuffing,
Speaker 7: which is that bacon jam, and then some blue cheese crumbles.
Speaker 1: Okay, and Alyssa has to cook over an open fire,
Speaker 1: but you're cooking on a pellet grill.
Speaker 6: Yep.
Speaker 3: You're having to be cooking right now in a camp
Speaker 3: chef pellet grill yep. Okay. Yeah.
Speaker 2: The assembly for this one is a good one for
Speaker 2: kids to jump in on too, because you're stuffing.
Speaker 3: It's how you're like forming a picture.
Speaker 1: You're making a hot pocket, exactly a hot pocket.
Speaker 3: But meat is the bread, dough is the beat. It's
Speaker 3: a hot meat hot pocket.
Speaker 6: Yep.
Speaker 3: Okay, you can get back to it. South cool.
Speaker 2: I think we should also point out, did you mention
Speaker 2: like we've got recipes that are everywhere from like elaborate
Speaker 2: show stoppers to like simple backcountry ways to like elevate
Speaker 2: backcountry camp meals.
Speaker 1: That's exactly right. So we've been working on this for
Speaker 1: a few years. Yeah, and after we finished the media
Speaker 1: to Fishing Game cook but we started working on this one.
Speaker 1: We're working on it a few years and for a
Speaker 1: long time, I don't know, we never did it, but
Speaker 1: for a long time we talked about calling it, you know,
Speaker 1: the outdoor Cookbook, but it was it was back backyard
Speaker 1: to back country yep. So right now we're sitting on
Speaker 1: my porch and the stuff we have. We have a
Speaker 1: camp stove set up going, we have an open fire
Speaker 1: setup going, we have a pellet grill setup going. So
Speaker 1: by the definition of his outdoor cooking be like food
Speaker 1: that you make outside or food that you're making to
Speaker 1: eat outside. So just food that like food tastes better outside,
Speaker 1: is how to prepare it outside, stuff that you bring
Speaker 1: for outdoor, things you're going to you're going to a picnic,
Speaker 1: and stuff you bring for that that you can finish outdoors.
Speaker 1: It's things that you might take a few prep steps
Speaker 1: inside then take it outside. It's things that you might
Speaker 1: make outside with stuff you fish and hunt for outside
Speaker 1: and then you cook it only using materials that.
Speaker 3: You found outside.
Speaker 1: Like how to make grills out of willow limbs, how
Speaker 1: to make cooking setups with rocks, how to dig holes
Speaker 1: in the ground and cook stuff in a hole in
Speaker 1: the ground. Everything but backyard to back country. Yeah, super
Speaker 1: simple backcountry preparation.
Speaker 2: So we have every recipe comes with an icon that'll
Speaker 2: show like backyard cooking, car camping, or backcountry, and some
Speaker 2: of them will fill all three yep, Summer one, Summer two.
Speaker 2: But it's kind of that's how we uh kind of
Speaker 2: informed the recipes that are in here.
Speaker 1: And it's like everything from it's also everything from like
Speaker 1: real blue collar, working class like poppers. I's out to
Speaker 1: eat the other night with Ronnie Bain and we're talking about.
Speaker 2: His famous duve poppers. Yeah.
Speaker 1: He was like, you know, a lot of my birds
Speaker 1: that I get find their way into a popper, and
Speaker 1: I was like, dude, there's nothing wrong with poppers. And
Speaker 1: there's poppers in here, but there's also like much more.
Speaker 1: I guess what you might regard is of somewhat more
Speaker 1: sophisticated dishes, either because they have elaborate preparations or because
Speaker 1: they're just you know, like octopus and chimney chery. It's
Speaker 1: not they don't sell it. It's not at Long they
Speaker 1: don't have it down at Long John Silver's.
Speaker 2: Yeah.
Speaker 3: Is that still a restaurant?
Speaker 6: I think so. I haven't seen one in a while.
Speaker 6: But I imagine, so did you do it like you did
Speaker 6: previous cookbooks too, where you made it so that each
Speaker 6: recipes not particularly just necessarily for one protein and you
Speaker 6: can sell.
Speaker 3: Yes, that was a big thing.
Speaker 1: So we, like Brody and I worked on the book
Speaker 1: really heavily, and we worked on the book really heavily
Speaker 1: with our cookbook collaborator, collaborator Chris y Ruwayne, And that
Speaker 1: was a big thing.
Speaker 3: And doing it is I don't like. This is something
Speaker 3: we explored in the.
Speaker 1: Fish and Game Cookbook where I don't like when you
Speaker 1: open up a recipe book and it says like an
Speaker 1: antalope you know, yeah, a prong horn recipe? Well, yeah,
Speaker 1: like el cart recipes, Like is it really an elkitt
Speaker 1: recipe or is it like a heart recipe? And is
Speaker 1: it really a prong horned recipe or is it sort
Speaker 1: of like a like an animal with hoofs recipe?
Speaker 6: Yeah?
Speaker 2: The only thing, like Alyssa, like you got to use
Speaker 2: an octopus for an octopus recipe?
Speaker 3: Right, yeah, you can put it like dog in there,
Speaker 3: cess Berger. That ain't gonna work.
Speaker 2: Pick an animal for cess Berger exactly.
Speaker 3: So we clarify that.
Speaker 6: And even where that being said, Jimmy cherry goes on
Speaker 6: a well.
Speaker 2: Sure, but the burger itself, you know.
Speaker 1: Well, yeah, but listen, when you make that chimmy cherry,
Speaker 1: you make a big batch and put it in the fridge,
Speaker 1: because when you grill up a roast, there's, dude, there
Speaker 1: is nothing better than chimmy cherry on that.
Speaker 3: Listen, I would say you're about good on that.
Speaker 6: Man.
Speaker 3: Is it that you're gonna wind up with putting over there?
Speaker 5: I was trying to get that I've been missing.
Speaker 1: Okay, don't whoop it so much. Yeah, I think you're good.
Speaker 1: I think you're good.
Speaker 2: Don't whip the crack in a don't lose that.
Speaker 1: Cherry wood whooping stick. All right, rand are you ready
Speaker 1: to come over and talk about where you're at?
Speaker 3: Buddy?
Speaker 1: Do you mind picking up on the Do you mind
Speaker 1: h Randall coming off back to back trivia wins? Do
Speaker 1: you mind up picking up the smoked egg? The this
Speaker 1: is people are gonna think this is weird? Earlier minegau
Speaker 1: Sander's like working class, blue collar you know, like, for instance,
Speaker 1: if I had to like a preparation that I've been
Speaker 1: using my entire life and continue to use unapologetically as
Speaker 1: I'm a fish fry man. So we had a guy.
Speaker 1: We have a friend, Parker Hall. He's been on the show.
Speaker 1: He's been on the podcast, very opinionated about fish frying,
Speaker 1: and Parker Hall contributed a section on fish frying, which
Speaker 1: is very opinionated.
Speaker 2: Which some people might be like, what outdoor, but it's
Speaker 2: the best place to fry fish.
Speaker 1: I don't fry fish indoors. Yeah, when I first started
Speaker 1: dating my wife, I did some indoor frying.
Speaker 3: And one day she's like, even the bath towel smell.
Speaker 1: Like exactly because we had a very small place back then,
Speaker 1: and you get the frying indoors.
Speaker 3: So I just moved the whole operation.
Speaker 2: That misted oil gets everywhere, and then get your walls
Speaker 2: get covered in grimy dusts to the oil.
Speaker 1: Growing up, my old man kept he had an industrial
Speaker 1: deep frar kind of was one ten he kept growing up.
Speaker 1: He kept the deep fry in the garage and I've
Speaker 1: always said, as he would make you go up and
Speaker 1: turn it on the three seventy five, but you couldn't
Speaker 1: come down until the light blaked off. So if he's
Speaker 1: saying to turn on the fry, you had to wait there.
Speaker 1: Twenty minutes because you didn't tell him you turned it on.
Speaker 2: You had to say it's.
Speaker 1: On anti temp. So you never wanted to get that job.
Speaker 1: Then later he we had a porch and he later
Speaker 1: built a fume hood.
Speaker 3: It's there to this day.
Speaker 1: He built a fume hood on the deck that vented
Speaker 1: out and then moved his deep fryer to where it
Speaker 1: sits now under that fume hood. So I think a
Speaker 1: fish frying is outdoor. And Parker Hall fries fish. He's
Speaker 1: sure as hell. You see this guy fried fish. Dude
Speaker 1: frying up. I don't know, ten pounds of flat head catfish.
Speaker 1: You're not doing right in the house. Yeah, yeah, I
Speaker 1: don't fry any fish in the house. No, I fried
Speaker 1: outside at our fish shack. We fry fish outside. So
Speaker 1: I think a fish frying is outdoor cooking, especially as
Speaker 1: one of the ways we talk about is propane fired
Speaker 1: right on a fry fish over a propane fired burner.
Speaker 2: Yeah, those Cajun cooker type things.
Speaker 6: So we did we talk about the vessel to put
Speaker 6: the oil into, like do.
Speaker 2: We get into You're jumping ahead of ourselves a little bit.
Speaker 1: Okay, well he's gonna well, no, we're not we're not
Speaker 1: going to cover that. Oh yeah, but can you hold.
Speaker 3: Off on that?
Speaker 6: Y sure?
Speaker 1: But what I'll talk about the good working class blue
Speaker 1: collar stuff like burgers, poppers, steaks, And there's also like
Speaker 1: something a little more fancy pants, fancy pe c. Yeah,
Speaker 1: and this is like a thing like this is this
Speaker 1: came from Christa's. This isn't my wasn't my personal repertoire.
Speaker 1: But but CHRISTI Ruwayne is into the smoked. Everyone who's
Speaker 1: been to a church potluck has eaten a devil d egy.
Speaker 1: When I was a boy and you went to the
Speaker 1: Twin Lake United Methodist Church potluck. Oh, my church I
Speaker 1: grew up in is splitting away from United Methodists.
Speaker 2: Big news.
Speaker 1: Seven thousand United, seven thousand Methodist churches have pulled away.
Speaker 1: I don't like to get into politics on the podcast.
Speaker 2: Are they questioning the leadership or something over a policy issue?
Speaker 3: And so my mother's Methodist church has pulled away from United.
Speaker 2: They went to splinter, the splinter organization.
Speaker 1: Who's that feller back in the old days that came
Speaker 1: up and nailed the Martin Luther. Yeah, it's like that
Speaker 1: nailed nailed to the church door. Yeah, big news in
Speaker 1: Twin Town. Uh, they haven't updated their website yet.
Speaker 3: I noticed it.
Speaker 1: But if you went to Twin Lake United Methodist Church
Speaker 1: back in nineteen eighty four and it was a church
Speaker 1: pot luck, you would find a lot of macaroni salad,
Speaker 1: you would find ambrosia angel jellal.
Speaker 3: Molds, and you would find many.
Speaker 1: Deviled egg preparations. But Ranald talk help us through it.
Speaker 1: I think it's a pretty what makes this one different?
Speaker 10: Well, it's a pretty standard devil egg preparation, with the
Speaker 10: exception that you're gonna put We're gonna put these hard
Speaker 10: boiled eggs on the smoker, Yes, for about thirty five
Speaker 10: to forty minutes.
Speaker 1: Yes, smoked a smoked deviled egg appetizer. Where here we
Speaker 1: get into this whole thing of like outdoor cooking, indoor cooking.
Speaker 1: You can ahead of time at home, at your leisure
Speaker 1: hard boil some eggs. But then you come out and
Speaker 1: you're at like your outdoor party, you're going to a barbecue,
Speaker 1: you're going to whatever, you're going on a Fourth of
Speaker 1: July outdoor camping trip. You take those hard boiled eggs
Speaker 1: and turn out the showstopper smoked deviled egg. Walk us
Speaker 1: through the process, Randall, do you want to see it here?
Speaker 1: Because I know you have to commit this stuff to memory.
Speaker 11: No, I mean, how's this? We hard boiled smegs, I.
Speaker 10: Am glasses on Randall, and then they're gonna throw them
Speaker 10: over the smoker, I believe for about thirty five to
Speaker 10: forty minutes.
Speaker 2: Low heat on it. It's got to be a pretty
Speaker 2: low lot a low heat.
Speaker 10: And and well we'll slice them and mix up the
Speaker 10: filling with the yolk, fill them, top them, and uh
Speaker 10: enjoy them.
Speaker 3: Yeah.
Speaker 1: So this preparation too, I'm trying to pull it up
Speaker 1: just for Randall's benefit in my own. You're you're taking
Speaker 1: what you're smoking is you're smoking the whole damn egg.
Speaker 3: Oh there you go.
Speaker 11: Yeah, you're smoking.
Speaker 10: You're smoking the the whole hard boiled egg, just as
Speaker 10: it is once you peel it, once you shell it,
Speaker 10: and then the filling is.
Speaker 3: It puts like a it makes it look smoked.
Speaker 11: I'm excited to see what it looks like.
Speaker 2: What do they call that ring.
Speaker 1: And barbecue? No, it's got a name. It's got this
Speaker 1: it's uh, we just call it the rind.
Speaker 6: There's a term for different smoke ring.
Speaker 1: Yeah, where you get the red that penetrates and you know,
Speaker 1: ice tell where it left off.
Speaker 2: Which brings out the point this is not like a
Speaker 2: professional barbecue book. This is a just outdoor cook.
Speaker 1: There's barb Yeah, there's a barbecue component to it, but
Speaker 1: we kind of get into what that. We get into
Speaker 1: a lot of the terminology that when you say you're
Speaker 1: smoking something, what does it mean when you're barbecue? Because
Speaker 1: nowadays people say, I went to a barbecue, what'd you
Speaker 1: have hot dogs? So there's there's technical barbecue, which if
Speaker 1: you went down to like Memphis and you say that
Speaker 1: you're gonna barbecue hot dog, you might get argued out.
Speaker 3: Of the room.
Speaker 1: So we talk about all these different terminologies. Another great
Speaker 1: terminology thing we get into here are you good?
Speaker 4: No?
Speaker 3: You got another thing? What else you gonna make? Randall?
Speaker 11: I'm making the spicy fish cakes, okay?
Speaker 10: And for that I have diced up some perch that
Speaker 10: Brody brought and.
Speaker 2: Uh getting which goes back to the ingredient thing. I
Speaker 2: don't know what kind of fish.
Speaker 10: I think it's sort of any sort of white fish
Speaker 10: and cut it up into two inch chunks and then
Speaker 10: I've got it in the food processor there and I'm
Speaker 10: chopping it up with some eggs.
Speaker 1: And you've been pulsing it for some time though, twenty
Speaker 1: five to thirty pulses.
Speaker 11: I saved a few to get on camera.
Speaker 2: Know how in movies when there's like smoked list, something.
Speaker 12: Bad happen to your fire? What did you do to it? Well,
Speaker 12: I'm gonna can you entertain everybody?
Speaker 1: Brody take the cook but and go into the next section, right,
Speaker 1: I need to check on the list's program out here.
Speaker 2: Yeah, I knew this would happen at some point, Seth.
Speaker 11: Would you pulse my fish mixture a couple of times?
Speaker 2: So keep going on to fish cakes?
Speaker 10: Ran, Yeah, so you you you pulse it up with
Speaker 10: the eggs, and then you add in a mixture of
Speaker 10: like breadcrumbs, some spicy brown mustard.
Speaker 11: I diced up some serrano peppers and Mayo's that's for
Speaker 11: the sauce.
Speaker 10: That's for the red Mayo sauce, Tomato Mayo sauce.
Speaker 2: But the so the peppers are what's yeah?
Speaker 10: And uh scallion, that's right, that's what I was thinking of,
Speaker 10: and and some like creole seasoning.
Speaker 2: Is there a saucy served with these? Yes?
Speaker 10: So there's a tomato Mayo it's like tomato paste, mayo,
Speaker 10: some garlic some time. So once I add all that
Speaker 10: into the into the mixture there in the food process
Speaker 10: or I'll pulse it another ten times, and then I'll
Speaker 10: make some cakes about two and a half inches in
Speaker 10: diameter one inch thick, like a crab cake, a small
Speaker 10: crab cake, and I will bred it over there and
Speaker 10: some more breadcrumbs and then throw it into the oil
Speaker 10: six minutes each side, pull it off, serve it with
Speaker 10: a squeeze.
Speaker 11: Of lime, lemon, lemon. You could dot citruses, throw me off.
Speaker 2: Green ones and yellow ones and orange ones.
Speaker 10: Once I'm on, you know, on the big stage here
Speaker 10: with the microphone, I confuse my citruses. But we'll give
Speaker 10: it a squeeze of lemon and then serve it with
Speaker 10: that tomato mayo sauce.
Speaker 11: And I'm looking forward to it.
Speaker 2: You could do all different kinds of versions of this
Speaker 2: recipe too.
Speaker 6: Is it?
Speaker 9: And so the fish the fish mixture is then breaded.
Speaker 9: It's not that the bread crumbs are incorporate well.
Speaker 11: There are both there.
Speaker 10: There's three quarters of a cups of bread okay in
Speaker 10: that mixture.
Speaker 11: So there's there's uh.
Speaker 10: There's some there's some bread crumb mixed in with the
Speaker 10: fixed fish mixture, and then I.
Speaker 11: Will also bread the outside.
Speaker 3: I'd like to speak to this for a minute. Do
Speaker 3: you mind please yours You're doing a great job.
Speaker 11: I'm trying.
Speaker 1: I want to tell you why any cookbook that, any
Speaker 1: cookbook that we work on is going to have a
Speaker 1: fish cake recipe in it.
Speaker 3: Sometimes I might do a book fishcakes cakes. Here's why
Speaker 3: it would be pamphlet. What what's it called?
Speaker 1: There's a word, there's like an old word. A monograph
Speaker 1: monographs a book, but it's a short book. A monograph
Speaker 1: is a short book.
Speaker 2: It called it'll be called on fish cakes type.
Speaker 11: What a monograph is A scholarly monograph.
Speaker 3: Is a short a big book.
Speaker 2: Randall is pretty smart.
Speaker 1: He doesn't know what he's talking about. Not when it
Speaker 1: comes to bookstail.
Speaker 3: Fan fan that way. Just get put some heat on that.
Speaker 3: Put some wind on it.
Speaker 10: When you when you publish a dissertation, it's often referred
Speaker 10: to as a monograph. You're turning your dissertation into it.
Speaker 9: It's a short a detailed written study of a single
Speaker 9: specialized subject or an aspect of it.
Speaker 2: On fish cakes by staying, for.
Speaker 9: Example, a series of monographs on music and late medieval
Speaker 9: and Renaissance city. So it could be like a monograph
Speaker 9: on fishcakes, fishcakes an a specific kind of fish cake.
Speaker 6: I'm not sure.
Speaker 3: After I worked on it.
Speaker 6: Yeah, this is your problem.
Speaker 2: Oh my god, Oh that's outdoor cooking for you.
Speaker 1: Well, no, that's that's me being over here. It is,
Speaker 1: and we talk a lot about that. Let me touch
Speaker 1: on an aspect. Let me touch on the aspect of
Speaker 1: this book, because it's outdoor cooking and there's invariables, right,
Speaker 1: Like when you turn your oven when you're sitting inside,
Speaker 1: you turn your oven on four hundred, and if you've
Speaker 1: got a decent oven, that's some bitch is on four hundred, right,
Speaker 1: And you're like, okay, if you use a cup of
Speaker 1: this and a half cup of that and it's at
Speaker 1: room temperature and it's on four hundred, like I can
Speaker 1: say cook it for nineteen minutes or whatever. With outdoor cooking,
Speaker 1: it doesn't work that way. So we give a lot
Speaker 1: of guidelines. But one of the things I talked about, like,
Speaker 1: the book has over a hundred recipes, meaning like tablespoon
Speaker 1: of this, a cup of that, right recipes, But it
Speaker 1: also has a lot on methodology, technique, and a lot
Speaker 1: on preparations, a lot of technique. And instead of telling
Speaker 1: you cook it for eighteen minutes, because I don't I
Speaker 1: don't know, Like your fuel source could be different. You're
Speaker 1: cooking with mesquite. Someone in an area might be cooking
Speaker 1: with alderwood. You could have really dry Oh, you could
Speaker 1: be cooking with some pine.
Speaker 6: I don't know.
Speaker 2: It could be windy and blowing the heat away from here.
Speaker 1: Yes, So rather than saying how many minutes, we're saying, like,
Speaker 1: you should expect that it might be within this time bracket.
Speaker 1: But here's what you're looking for. When you see this happen, ye,
Speaker 1: move on to the next thing. When you see this happen,
Speaker 1: move on to the next thing. If you're seeing this happen,
Speaker 1: you have a problem that you need to correct. So
Speaker 1: it's not like telling you at times. It tells you
Speaker 1: things of great specificity. But it also tells you, like
Speaker 1: strategies so that you can cook outdoors in environments that
Speaker 1: are like unpredictable.
Speaker 2: Yeah, maintaining coals, stuff like that.
Speaker 1: But now back to my monograph on fish cakes. What's
Speaker 1: the number one gripe you hear about pike suckers, carp bone,
Speaker 1: boffalo bone fish yep, carping.
Speaker 9: Pony a little bit.
Speaker 2: Yeah, like those perch. I didn't take the pin bones
Speaker 2: out of those things, you know.
Speaker 1: And I love fish cakes because, like, for instance, my
Speaker 1: boy and his buddies like to go fish suckers.
Speaker 3: Down the road.
Speaker 1: Now when they cut suckers, we just take this. We
Speaker 1: take the soccer flight, take the soccer fly off. Skin
Speaker 1: it fish cake, because you're you're incinerating the bone. You
Speaker 1: don't you don't need to remove the bones on northerns.
Speaker 1: You don't need to remove the bones. If you're cooking
Speaker 1: like mackerel, bonefish, I'm sorry, not mac mullet, or cooking
Speaker 1: bone fish. Blend its ye and you don't need to
Speaker 1: go in there and do all that elaborate like bone picking.
Speaker 1: When Randa's talking about two breadings, it's because like you
Speaker 1: can make a fish cake, but I'll tell you, if
Speaker 1: you want to make next level fish cakes, make any
Speaker 1: fish cake in the world. Take that fish cake before
Speaker 1: you cook it, roll it and pancoke, get that crispy hair. No,
Speaker 1: it's just just a finish. It's just a It's like
Speaker 1: a fish cake is great and a crab cake is great.
Speaker 1: Take a crab cake someday, And the last thing you
Speaker 1: do before you cook the crab cake, get a plate,
Speaker 1: put pancoa and tap padd it and panco then cooked
Speaker 1: some bitch.
Speaker 2: Oh yeah, when you cut that thing open, it's real.
Speaker 1: It's like crunch on the outside. I remember reading this
Speaker 1: thing about a chef who was like he was like
Speaker 1: a Michelin chef, and he quit. He went into he
Speaker 1: got sick of cooking, and there was an interview with him.
Speaker 1: He said, I got sick of just spending my whole
Speaker 1: life trying to make things crispy on the outside and
Speaker 1: sauce in the middle.
Speaker 2: Yeah, ibout sums it up.
Speaker 3: You're ready to get back to it?
Speaker 11: I am.
Speaker 3: Do you want?
Speaker 1: Do you want to talk about your dish more? You
Speaker 1: want to make your damn dish.
Speaker 10: I'm getting a little anxious to begin or to continue
Speaker 10: on with my preparation. But I will say that the
Speaker 10: one thing I appreciated about this recipe. I always like
Speaker 10: a recipe where you can do a lot of it
Speaker 10: ahead of time and it doesn't say do this while
Speaker 10: this happens. Okay, So I was able to mix up.
Speaker 11: My uh my additions to the mixture.
Speaker 2: There.
Speaker 10: I've got my my breadcrumbs all set up over there
Speaker 10: at my station. So once I get rolling here, I
Speaker 10: feel pretty confident about my ability to execute.
Speaker 3: And how many pulses are you at right now?
Speaker 11: Nineteen?
Speaker 10: It's oddly enough, is how i'd rate myself as a chef.
Speaker 11: One out of thirty five.
Speaker 2: You gotta have some chunks in there, can't be.
Speaker 3: Yeah.
Speaker 1: When I saw him over there dicking around that poles thing,
Speaker 1: I was like, Yeah, I thought he's gonna wind up
Speaker 1: with a disaster.
Speaker 3: Then he revealed that he's actually counting. I thought.
Speaker 10: I thought that it seemed like an oddly high number
Speaker 10: of pulses. Well espe because I'm supposed to pulse it
Speaker 10: further once i add in the breadcrumbs and the peppers
Speaker 10: and stuff.
Speaker 1: But let me tell you a little thing about cooking.
Speaker 1: You might already know this when you're cooking. Let's say
Speaker 1: you're cooking some cookies, bacon some cookies, and you're working
Speaker 1: off a recipe. It tells you to bake them for
Speaker 1: eighteen minutes, and you take a gander in there at
Speaker 1: sixteen and they're done. What do you think in your head? Well,
Speaker 1: do you think I might put it pull them out.
Speaker 11: I like to follow directions.
Speaker 10: I like to follow orders, so soldier a cowardice, I
Speaker 10: give give me a list of things to do, and
Speaker 10: I'll just do them.
Speaker 1: So you're gonna be like, I'm just gonna let my
Speaker 1: cookies burn, because by god, it says eighteen minutes with cookies.
Speaker 10: Actually, i'd probably take them out because I had wanted
Speaker 10: to take them out for the prior ten minutes. You
Speaker 10: want to eat it, Yeah, since they're raw dough, I'd
Speaker 10: been thinking about eating them. But most of the time
Speaker 10: I sort of just leave it up to the recipe.
Speaker 10: That way, there's someone else to blame when it when
Speaker 10: it goes wrong.
Speaker 3: You're good.
Speaker 11: I think I'm good.
Speaker 1: Okay, I'll come visit you min on. You're cooking all right,
Speaker 1: and you're on the We're gonna jump ahead, but you're
Speaker 1: on the uh camp chef. Yeah, he's working off of
Speaker 1: a he's working off of the standard camping stove, standard
Speaker 1: Joe blow one pound pro pane canister.
Speaker 2: Yeah. Imagine that Randall is car camping or tailgating or something.
Speaker 11: And I'm I'm not an experienced deep fryer, so I'll.
Speaker 3: Be you're not deep fried your pan fry buddy, deep well,
Speaker 3: good thing that I rying is immersion.
Speaker 11: Mm hmm, gotcha. Well, clearly I'm not an experienced pan fryar.
Speaker 3: You don't even know what you know. You saw an
Speaker 3: experience why we.
Speaker 2: Did this, which.
Speaker 10: Is probably surprising for a man in my body type
Speaker 10: to not be an experienced deeper pan fryar.
Speaker 11: But I'll do the best I can.
Speaker 3: Yeah, you're pan frying. All right, all right, thank you,
Speaker 3: thank you.
Speaker 9: I've got a question for all of you, because I
Speaker 9: was ready to move into chapter three, but hit us.
Speaker 6: Oh about.
Speaker 9: The building a fire. I thought that that part was
Speaker 9: absolutely fascinating to see the different.
Speaker 2: Yeah put into that section.
Speaker 9: I mean, I love that, just to see all of
Speaker 9: the different ways why you would do it one way
Speaker 9: over another, for what kind of protein or what kind
Speaker 9: of recipe or where you are. And then the coolest
Speaker 9: thing was making a fire inside of a stump. I'd
Speaker 9: just never seen that before. I thought that was very cool.
Speaker 1: I'll touch on that a minute. So we kicked when
Speaker 1: we began our discussion. We began our discussion with you
Speaker 1: get into section one over the flames, but there was
Speaker 1: a very healthy bunch of introductory materials.
Speaker 3: So there's a expertly crafted essay.
Speaker 1: By a young writer, a promising you writer named Stephen Renew.
Speaker 1: And then we get into this thing. So we get
Speaker 1: into using this book, which is a note on variability,
Speaker 1: where we explore the idea we're talking about a minute ago.
Speaker 1: Deer are different, old bucks are different than young fawns.
Speaker 1: Cherrywood is different than mesquite wood. So all this kind
Speaker 1: of variability we talked about how to use the book.
Speaker 1: We get into outdoor cooking appliances and kitchen setups, and then,
Speaker 1: like Krin said, we get into a big thing about well,
Speaker 1: then we got outdoor cooking kits, how to pack for
Speaker 1: car camping, how to pack for backcountry cooking.
Speaker 6: That's my personal car camp m kit.
Speaker 1: There's a picture of Yep Yanni contributed heavily in that section.
Speaker 1: Then we get into this thing cooking over fire. Okay,
Speaker 1: so starting a fire and all these different fire builds,
Speaker 1: cooking with different types of wood, where we explained different
Speaker 1: type attributes of different wood, cooking fire builds, or with
Speaker 1: all these different ways of constructing fires, and some are
Speaker 1: rather inventive. We got the log cabin or hashtag fire,
Speaker 1: dump stove, reflector fires, keyhole fires, then over the flames,
Speaker 1: which he discussed, and I want to jump ahead now
Speaker 1: to another section that we're gonna explain. First off, how's
Speaker 1: everybody doing on their preparations.
Speaker 3: The octopus looks good.
Speaker 6: I'm waiting for the eggs.
Speaker 3: If you down now, listen, don't be afraid to let
Speaker 3: that char let that bugger. You know, I would.
Speaker 1: Probably, I would raise your I would raise your raise up.
Speaker 1: Then the seth help her out. I don't want him
Speaker 1: to get burnt. Yep, loosen it.
Speaker 2: There's an element of danger all without door cooking too higher.
Speaker 6: Sure that.
Speaker 3: There you go now into under the.
Speaker 2: Coals, under the stuff.
Speaker 3: Yeah, under the coal.
Speaker 6: Oh you should grab a shot of what Randall's doing
Speaker 6: right now.
Speaker 1: Under the coals is gonna be I would say this
Speaker 1: is the most not esoteric.
Speaker 3: Yeah, this is the oldest.
Speaker 1: In terms of time, like when I say oldest turn
Speaker 1: of time, like me, this is a this is some
Speaker 1: ancestral ancient cooking strategies.
Speaker 2: Burn the hide off of cook something in and hide
Speaker 2: under coals kind of thing.
Speaker 1: Yep, if you we talk about this or you know,
Speaker 1: when I wrote the introduction to this, I mentioned this.
Speaker 1: In the introduction to this, I talk about where if
Speaker 1: people people are familiar with Montana being called Big Sky,
Speaker 1: the Big Big Sky Country that comes from a novel.
Speaker 3: This is not widely known. I don't think I didn't
Speaker 3: know this.
Speaker 1: I lived in Montana for years when I was younger,
Speaker 1: before I knew that. Why they call it Big Sky Country.
Speaker 1: There's a novel by ab Guthrie and it's like a
Speaker 1: mountain man novel called The Big Guy. And after The
Speaker 1: Big Sky came out, someone actually wrote Someone from the
Speaker 1: tourism board in Montana actually wrote Aby Guthrie and asked
Speaker 1: him if they could use the Big Sky in a
Speaker 1: in a highway campaign promoting like taking highway trips in Montana.
Speaker 1: And they were pushing the idea that you drive from
Speaker 1: Glacier to Yellowstone and experience the Big Sky Country. In
Speaker 1: Ab Guthrie, the novelist said, as fine, and that's where
Speaker 1: Big Sky Country came from. In The Big Sky he
Speaker 1: talks there's a lot of cooking that happens in this
Speaker 1: mountain man novel, The Big Sky and One the Kid
Speaker 1: when when the kid that becomes the protagonist runs away
Speaker 1: from home early on, he one of the first meals
Speaker 1: they describe is he has some cornmeal, and he makes
Speaker 1: a little dough with cornmeal and makes balls and just
Speaker 1: drops the balls into the ash. And then he takes
Speaker 1: a rabbit and bones out a rabbit and sticks the
Speaker 1: pieces to a rock and tips the rock up facing
Speaker 1: the flame. And that's the first meal in the big sky.
Speaker 1: Later in the big sky, his favorite meal becomes burying
Speaker 1: a deer head in the ash. And if you read
Speaker 1: other mountain man accounts and long hunter accounts, they would
Speaker 1: oftentimes just take a hunk of meat. So say you
Speaker 1: take a circline from a deer, and they don't even
Speaker 1: wrap it, They just bury it. And then later you
Speaker 1: carve away, scrape away, and carve away the outside and
Speaker 1: just like that's it.
Speaker 3: That's it.
Speaker 1: Or people would take a whole a marmot, or take
Speaker 1: a dog and just burn the hair off and bury
Speaker 1: it and then dig it up, scrape the outside a way,
Speaker 1: cut off the skin, and eat the cooked meat.
Speaker 3: So it's like old, old, old cooking method.
Speaker 9: Is there anything in there where you've like you've gutted
Speaker 9: an animal and you've stuck hot rocks in it and
Speaker 9: close it up.
Speaker 3: That is a thing, But it's not.
Speaker 1: We don't talk about that, but now you make me
Speaker 1: feel that's the only thing we didn't put in the
Speaker 1: damn book.
Speaker 6: Damn it.
Speaker 3: Why are you bringing it up now?
Speaker 2: Edit that out, Phil volume two.
Speaker 1: Uh So, this covers this is kind This brings up
Speaker 1: something a little bit funny.
Speaker 6: Let me do a little monograph about rocks.
Speaker 1: And yes, this covers cooking food directly on coals. Okay,
Speaker 1: this covers cooking and foil packs under the coals. It
Speaker 1: covers Dutch ovens, and it covers pie irons.
Speaker 3: And it is my favorite. This is my favorite subject.
Speaker 3: When I was a boy change I still call him
Speaker 3: this by God.
Speaker 1: When I was a boy, it was a hobo pie
Speaker 1: when you said, and I just have to take my
Speaker 1: word for it. When you said a hobo pie when
Speaker 1: I was a boy, you were not conjuring an image
Speaker 1: of someone in contemporary times being down on the luck
Speaker 1: and homeless. You were conjuring a guy from the Great
Speaker 1: Depression who kept his possibles in a handkerchief tied to the.
Speaker 3: End of a stick over his shoulder, and he.
Speaker 1: Had some coal dust on his nose, and he had
Speaker 1: a bottle of old booze with x's on the bottle,
Speaker 1: and he lived and rode the rails freedom, and he
Speaker 1: was he was the kind of guy you dress up
Speaker 1: with as for Halloween.
Speaker 2: Yeah.
Speaker 1: And if you went back to my school and you
Speaker 1: went into a class of twenty four kids, two of
Speaker 1: them were dressed on Halloween. Two of them were dressed
Speaker 1: up as this guy, yep, and they nothing they liked
Speaker 1: more than a hobo pie.
Speaker 6: I just made a note for when I'm preparing for trips,
Speaker 6: you know, I like to make a little note that
Speaker 6: says like family Turkey trip, and then I'll just like
Speaker 6: start listing things I don't want to forget. And I
Speaker 6: just started mine for my family turkey camp and added
Speaker 6: in iron pie makers and idiots.
Speaker 1: Do you mind walking over to that ceramic pot there,
Speaker 1: Karn and producing one of my hobo pie makers from there?
Speaker 3: Keep right next to the fire. Yeah, you know where
Speaker 3: my parents kept the hobo piemakers.
Speaker 1: You mean my dad had somewhere along the line gotten himself,
Speaker 1: had gotten himself a mailbox like a newspaper mailbox, screwed
Speaker 1: it to the wall, and that's where you put That's
Speaker 1: where the hobo piemakers were kept. So here's a double
Speaker 1: which didn't exist when I was a kid. But what's
Speaker 1: funny about this is if you go onto Amazon right now,
Speaker 1: here's a double for making whoppers and Crin's got a single.
Speaker 1: If you went onto Amazon right now and typed in
Speaker 1: hobo piemaker, you will pull up exactly what you're looking right,
Speaker 1: But you will find that the keyword you used to
Speaker 1: search it is not in the not in the description.
Speaker 1: So some some guy was like, man, people are gonna
Speaker 1: be looking for hobo pie makers. I don't want to
Speaker 1: write that, but I don't want to lose the customer.
Speaker 1: So they've done keyword optimization around a keyword that is
Speaker 1: actually not in the description. Uh, seth, do you mind
Speaker 1: sharing what you guys called them over in Pennsylvania?
Speaker 7: Mountain pies or moon pies?
Speaker 3: Yep, I've heard.
Speaker 2: Chester had some pudgy pudgy pies. Yeah?
Speaker 6: Yeah?
Speaker 9: Can you can you like make a grilled cheese?
Speaker 1: Let me tell you there's one. There's two that we
Speaker 1: knew that ice to know. I've always been nostalgic for these.
Speaker 1: I love using them. We did two preparations as kids, uh,
Speaker 1: and not just us but just in general. Well, there's three,
Speaker 1: but we had two favorites. Then there's a third classic
Speaker 1: Velviana cheese m The key is you butter both sides
Speaker 1: of the bread, put some velvan close that sucker up,
Speaker 1: and make the most bad as golden brown grilled cheese
Speaker 1: you ever had. You do PB and j Okay, so
Speaker 1: you you butter both sides of the bread. Do peanut
Speaker 1: butter and jelly in there, or you go down to
Speaker 1: the store and get yourself a can of cherry pie
Speaker 1: filling or apple pie filling.
Speaker 3: Okay, butter both.
Speaker 1: Sides of your bread. Put the cherry pie filling in there.
Speaker 1: Close that sucker up and do it. But we have
Speaker 1: like some kind of fancy yeah no.
Speaker 2: I mean fancy pants and like as far as the
Speaker 2: ingredients go. But it's not like hard to make them.
Speaker 1: The section is called iron pie sandwiches or whatever you
Speaker 1: call them.
Speaker 6: Yeah, hey, quick question. If you ever try to do
Speaker 6: it with a what I would call it a healthier
Speaker 6: bread than just straight up wonderbread.
Speaker 1: We talk about that. Yeah, I don't actually use wonder bread.
Speaker 1: The problem is you need a large format bread. You
Speaker 1: need a good size. But yeah, you go to a bakery,
Speaker 1: you need a good sized bread. So when you're shopping
Speaker 1: for your bread, and we just we explained all.
Speaker 3: This in the book.
Speaker 1: Take note of the dimensions of your pie iron, right,
Speaker 1: because if you got a if you got a pie
Speaker 1: iron and you get out in the campground and realize
Speaker 1: that your bread doesn't it doesn't because you need to
Speaker 1: have overlap because when you close that pie iron, it's ceiling.
Speaker 1: We talked about hot pockets earlier. When you close the
Speaker 1: pie iron, it presses and seals it, right, So you
Speaker 1: need overlap on all sides. But yeah, it doesn't matter
Speaker 1: that you can use great, good quality bread.
Speaker 2: Just for French toast a lot.
Speaker 3: Phenomenal.
Speaker 1: You don't want to you don't want like too home
Speaker 1: baked of a bread where you get the big air pockets.
Speaker 2: Like not crusty bread, chewy bread.
Speaker 1: And you don't want like you know, you do a
Speaker 1: sour dough. You open that sucker up and it's got
Speaker 1: like centimeter air pockets. You're just gonna be losing your
Speaker 1: ingredients out of there. When I say fancy pay ants,
Speaker 1: we have a game. We have one where you can
Speaker 1: take turkey, grouse, pas whatever, like a game. Bird want
Speaker 1: cheddar and fig so fig jam and cheddar. It's a
Speaker 1: grown up preparation.
Speaker 2: You might see see it called a panini in some cafe.
Speaker 1: Someone we get into this ten of our favorite iron
Speaker 1: pie combos peanut, butter and jelly or honey on country
Speaker 1: white bread, johnny a cooked ground meat, burger onion, American cheese,
Speaker 1: ketchup in brioche hmm, okay, a ground burger in a
Speaker 1: shredded foul so, shredded game bird, taco seasoning, Mexican cheese,
Speaker 1: sliced ham, pimento cheese, pickles and sour dough, cooked bacon
Speaker 1: or breakfast sausage, scrambled eggs, cheddar, cheese, flour, tortilla, brioche
Speaker 1: or sour dough, all in a hobo pie, iron pie,
Speaker 1: smoke salmon or trout, cream, cheese, dill, chives, pickled red
Speaker 1: onion on sour dough, duck, gorgan zola, panchetta, onion jam, preserve,
Speaker 1: cherries on sour dough, peppernada sour dough, sautaed mushrooms with
Speaker 1: grilled zucchini and.
Speaker 3: Gouda on sour dough.
Speaker 1: Yourself can or get a big can of cherry pie
Speaker 1: feeling yeah, it's up to you. And here also we
Speaker 1: talk about burying stuff in the ground and a lot
Speaker 1: of times we should.
Speaker 2: Can we talk just a little bit more about iron pies?
Speaker 3: Oh please?
Speaker 2: Kids love them.
Speaker 3: Kids nothing that they like more than iron pie.
Speaker 2: But they're also one of the potentially most dangerous food
Speaker 2: items for kids. Like you gotta let them cool off
Speaker 2: because that stuff's like lava on the inside. If you
Speaker 2: if you've never made these things, just keep that in mind.
Speaker 1: Uh funny about kids. You see these white chairs were
Speaker 1: sitting on someone was making it, someone was videoing something
Speaker 1: back here one time, like just we were just hanging
Speaker 1: out family and friends. And when you watch the video,
Speaker 1: what became funny to us wasn't what was happening in
Speaker 1: the video. It's what you see happening in the background.
Speaker 1: And my little boy, Maddie is roasting a marshmallow in
Speaker 1: that fire pit right there, fireplace, and you see him
Speaker 1: and he's pondering. His hands are coated in marshmallow, and
Speaker 1: you see him like contemplating his hands, and he looks
Speaker 1: at these white cushions and he kind of goes and
Speaker 1: you see him like, actually, I lost a video.
Speaker 3: It's such a bummer.
Speaker 1: You see him consider it for a minute and then
Speaker 1: change his mind and just do the old front shirt white.
Speaker 3: Yeah, and then he like leaves the frame. But he's
Speaker 3: like a fella could just white and right there.
Speaker 2: Yeah, blend right in yep.
Speaker 6: Oh man, uh no, that smells good, Randall, Yeah, really good, buddy,
Speaker 6: looks good.
Speaker 3: Beautiful fish cakes.
Speaker 1: What I wanted to say on digging holes in the ground,
Speaker 1: and sometimes you don't have a great place to dig
Speaker 1: a hole in the ground. So we got some builds
Speaker 1: here in preparations. Here, you get yourself a fifty five
Speaker 1: gallon drum. Mean, if you're in Alaska, just look around
Speaker 1: you I'm talking about, uh, if you're anywhere else, they're
Speaker 1: not hard to find. Yeah, a barrel, fifty five gallon drum.
Speaker 1: Cut that sucker in half. If you and your neighbor
Speaker 1: find a barrel and cut it in half, you each
Speaker 1: got a thing.
Speaker 3: Now.
Speaker 1: So we talk about how to roast a whole how
Speaker 1: to roast a whole deer shoulder or any chunk of
Speaker 1: meat like that. How to roast six, eight, ten pounds
Speaker 1: of meat in a barrel? Yep, you don't need a
Speaker 1: hole in the ground.
Speaker 2: Like if you live somewhere where it's like there's no
Speaker 2: way you're digging your yard.
Speaker 3: So you got it.
Speaker 1: If you got a wheelbarrel full of wood in some
Speaker 1: dirt or sand and a half of a barrel, you
Speaker 1: can set it out on it. You can set it
Speaker 1: out on a concrete slab yep, and do Luau style
Speaker 1: in the ground cooking, and you can get anything in.
Speaker 2: That particular preparation. Like we worked hard to get it right.
Speaker 1: My old man when they used to cannoe the boundary
Speaker 1: waters a lot, he would say, we don't put this
Speaker 1: in the book, which I kind of wish we had.
Speaker 1: A They would they would get a fire going and
Speaker 1: then lay down any kind of clay, like heavy clay mud,
Speaker 1: and make a bed of heavy clay mud. Then they'd
Speaker 1: put all kinds of leaves down, any sort of green
Speaker 1: leaves you could find. Then they'd set a fish down,
Speaker 1: and then they'd pile a bunch more green leaves on
Speaker 1: that fish, and then smear a bunch more of mud
Speaker 1: and clay over the leaves, and then cover that up
Speaker 1: and coal, and then later break that open and eat
Speaker 1: walleye like that.
Speaker 2: Yep.
Speaker 1: We didn't put that in the book. We kind of
Speaker 1: put it in the book, but not really right. A
Speaker 1: lot about foil packs.
Speaker 3: Any like to add Yoanny.
Speaker 6: No, I don't know foil packs, man. I mean that's
Speaker 6: a that's a classic. I grew up doing that at
Speaker 6: at boy Scout camps. Laving boy Scout camps.
Speaker 1: We got salmon, a bunch of salmon and trout preparations
Speaker 1: that are under the coals, skimming ahead. Oh, we got
Speaker 1: how to cook. This is a good one. Cooking a
Speaker 1: venison roast underground, wrapped up in a kitchen towel. Yeah,
Speaker 1: a wet ass kitchen towel.
Speaker 2: That's the one I was talking about that we we
Speaker 2: had to boil or.
Speaker 9: A towel, touch the meat it's wrapped towel, huh, and
Speaker 9: then it's buried.
Speaker 1: Yeah, because you're deprived, you're making a you're making a
Speaker 1: no oxygen area. I see, not octogenarian, a low oxygen aaria.
Speaker 2: But an octagenarian could do.
Speaker 3: An octagenarian could do this and stuff in his house.
Speaker 9: And and how how deep are you sticking that where
Speaker 9: it don't burn down?
Speaker 2: Good that you'll be saficing the towel though, like that
Speaker 2: thing will get charred, you know.
Speaker 1: Yeah, you're gonna you're gonna ruin your towel. You can
Speaker 1: probably do an old T shirt there isn't.
Speaker 6: And when you.
Speaker 3: Unwrap it, tell people see that that's my old shirt.
Speaker 2: Ye escape the fire.
Speaker 9: That cotton or polystrop.
Speaker 2: Yeah, no, chemically treated.
Speaker 1: Yeah, you know that's the thing with burlap too, when
Speaker 1: you're buying when not with burlap, when you're cooking with canvas,
Speaker 1: you know, canvas tarps and stuff you don't.
Speaker 3: Want treated canvas tarps.
Speaker 1: Here's the one that I love a lot is whole
Speaker 1: vegetables roasted and coals you can take and we explain
Speaker 1: it here. There's stuff you want to wrap and foil,
Speaker 1: there's stuff you don't need to wrap and foil.
Speaker 3: You can cook fenel bulbs just in the fire.
Speaker 1: You can cook butternut squash just in the coals, like
Speaker 1: lay a butternut squashed on the coals and roasted. We
Speaker 1: explain how you yeah, do your shoulder in a barrel,
Speaker 1: bear grease. Dutch oven biscuits that was a contribution from
Speaker 1: Clay goose and dumplings cooked in a Dutch oven. Dutch
Speaker 1: oven rabbit with cabbage. Then onto where Randall's working from
Speaker 1: right now, and this is kind of my favorite section
Speaker 1: on the burner. So this is outdoor cooking, uh cooking
Speaker 1: on a burner, on a camp stove, on a crab pot, whatever,
Speaker 1: cooking on a burner, and we.
Speaker 2: Go through all different sorts of burners from oh man,
Speaker 2: the little micro you know, backpacking stoves to too great
Speaker 2: big you know, Cajun.
Speaker 3: Boilers, skillets, griddles and pots. What you need to know.
Speaker 1: We got a cast our, so propane stoves, outdoor cookers, griddles,
Speaker 1: backcountry stoves. We got a big prim around cast iron.
Speaker 1: Then we get into spicy fish cakes. Where's where That's
Speaker 1: where Randall's at moroccan Ish, So there's no cultural appropriation
Speaker 1: in this book. Mmm, borrow it a little bit moroccan
Speaker 1: Ish venison meatballs.
Speaker 3: Are you ready, Randall?
Speaker 6: Let's eat?
Speaker 1: Oh my goodness, looks so good. That must been a
Speaker 1: hell of a cookbook for a guy like.
Speaker 3: Guy like.
Speaker 6: Oh.
Speaker 3: The dipping sauce andry dirty dog.
Speaker 6: Hot, Yeah, I look hot.
Speaker 3: Digging in, I'm putting the sauce, I'm putting Randall's dip.
Speaker 1: I'm spooning his dipping sauce on there.
Speaker 2: Mm hmm.
Speaker 6: I went to no sauce first bite. It was delicious as.
Speaker 3: Is, Oh, Randal, very good. Let me tell you something too.
Speaker 1: My kids would be like they would, they'd they'd be
Speaker 1: they'd be wanting to catch up and not dipping sauce.
Speaker 3: They would love it, right.
Speaker 2: And when it's as spicy, it's not like the only
Speaker 2: thing you're tasting is the peppers. That's just like there,
Speaker 2: and you can taste a taste.
Speaker 3: Of fish too. Oh, I only know what to say.
Speaker 3: I'm beside myself.
Speaker 4: M m.
Speaker 3: And that unbelievable.
Speaker 2: You just keep talking while we're eating O we're here.
Speaker 9: Randall, Oh man, that sauce recipe is also great garlic
Speaker 9: in there.
Speaker 3: Yeah.
Speaker 1: Well see that's where christ is good at stuff. Man
Speaker 1: like Krista because I'll be kind of like how a
Speaker 1: lot of how we work together, because there's like stuff
Speaker 1: we'll make, meaning we eat a lot of bony fish.
Speaker 1: So I'm like, man, I like doing fish cakes. I
Speaker 1: like to make him crispy, and we'll make like this
Speaker 1: in that sauce. I don't know how hard sauce. Yeah,
Speaker 1: I'll call my buddy. I'll say, hey, what was that
Speaker 1: sauce you made that?
Speaker 3: One time?
Speaker 1: He'd be like, oh, I think I did right, maybe
Speaker 1: that I can't remember if I did that, But working
Speaker 1: with like a really good recipe tester and developer.
Speaker 3: She'll make it ten times, do you know what I mean?
Speaker 1: And instead of you saying like, oh, I kind of
Speaker 1: use you know, I'll be like, well, yeah, I use
Speaker 1: a lot of mail, and I used some lemon, and
Speaker 1: I used some paprika, but I don't know or if
Speaker 1: not I use sometimes i'll put dill, because you don't
Speaker 1: when you're cooking, you don't always you're winging it. Yeah,
Speaker 1: And so with a really good developer, you get where
Speaker 1: it's just like dialed and and all the guest works
Speaker 1: pulled out.
Speaker 9: You know, this sauce it's so it so compliments all
Speaker 9: the flavors in the fish cake.
Speaker 2: And well that tells you how good they are.
Speaker 1: Okay, I'm still in my I'm still in my uh,
Speaker 1: I'm still on the burn. There's a lot of other
Speaker 1: good ones in there, Mizo udon noodle, soup with salmon, venison, chili,
Speaker 1: a whole big thing on vac ceiling. So this means
Speaker 1: vac ceiling. What it means is reheating pre cooked meals
Speaker 1: at camp. So it's a bunch of stuff about what
Speaker 1: you can cook at home and vax seal and then
Speaker 1: drop into a pot of boiling water and he in
Speaker 1: the bag or dump into a skillet and prepare it.
Speaker 2: And in some cases that's like your whole meal in
Speaker 2: that bag. In some cases it's like a Porsche and
Speaker 2: of a meal that you're gonna like row together that
Speaker 2: you're gonna finish out. Yeah, oh yeah.
Speaker 1: That's pretty Cuban style. Rice with rabbit, garlic, miso, shrimp,
Speaker 1: ginger cat for stir fry, which is phenomenal. Toss noodles
Speaker 1: with ground venison. That's really good venison, stir fry with cabbage,
Speaker 1: penny with sausage and peas, Louisiana style crayfish, blue crab
Speaker 1: and shrimp boil.
Speaker 2: That's your big like party recipe.
Speaker 1: There then a big old section called simply how to
Speaker 1: fry fish.
Speaker 9: I'm sure your buddy would be very happy that you
Speaker 9: have a dedication to that topic.
Speaker 1: We got a torta with wild turkey, like a milionaise
Speaker 1: torta with wild turkey, thermous Ramen courtesy.
Speaker 2: Upgraded Ramen, Upgate Graded Backpacking Ramen.
Speaker 1: Then we get into within it can't breakfast lunches and snacks,
Speaker 1: souped up toad in the hole. Uh, that was that
Speaker 1: was my dad's camp preparation when I was a kid.
Speaker 1: So we do a toad in the hole, which is
Speaker 1: like a gourmet toad in the hole, a big thing
Speaker 1: about making coffee.
Speaker 3: We got a recipe.
Speaker 1: Called the Late Eugene Groeders beer and apple pancakes, the
Speaker 1: Monte Cristal sandwich, and then we're getting ready to.
Speaker 3: Move into five. But we got stop from it because
Speaker 3: we're gonna eat some stuff.
Speaker 6: Over.
Speaker 5: Yeah, did you try it? You gotta try it left over?
Speaker 3: Oh, that's great.
Speaker 2: Slice in that sucker is already.
Speaker 3: Some forks would be good. We'll just finger food it
Speaker 3: all right. Listen, you want to tell us what your
Speaker 3: experiences were here.
Speaker 5: I'm a little intimidated that it didn't cook it enough.
Speaker 3: Yeah, burn it.
Speaker 5: I mean I knew any it needs to be charred, but.
Speaker 3: No, you got it.
Speaker 5: Do you think so? Is it tender enough?
Speaker 1: It's tender enough because you whooped it good. You could
Speaker 1: have charted it a little more. But it's phenomenal.
Speaker 5: Okay, Oh that's a lot.
Speaker 3: I should have pointed out to you. Char it the octopus.
Speaker 1: Chart it until the ends of his legs are burnt,
Speaker 1: you know what I mean, they'll look like legit burnt
Speaker 1: and start to curl up, and that's when I pull
Speaker 1: them off.
Speaker 4: They were wrapping around the grates like it was alive
Speaker 4: when you first.
Speaker 1: They grab on that great Yeah really, Oh you'll never
Speaker 1: get me off the grill.
Speaker 3: I'm so smart.
Speaker 2: They did a great job with good mm hmm.
Speaker 5: Your boys would would eat that up.
Speaker 3: I need Aulissa. You nailed it spinning.
Speaker 5: Did you try it yet?
Speaker 4: No?
Speaker 2: You didn't try it.
Speaker 3: Man. I like that stuff. Awesome job. That's really good.
Speaker 5: The charring makes it when you get those little.
Speaker 3: Bites of the char So how did you like cooking
Speaker 3: over the open fire?
Speaker 4: That was intimidating, only because I've never used back before.
Speaker 3: I don't like my particular grill.
Speaker 5: Yeah right, but.
Speaker 3: My buddy made that for me.
Speaker 5: That's awesome.
Speaker 3: It's been awesome, my buddy roundie baby.
Speaker 9: I don't know how to use it, so it was
Speaker 9: kind of for our audio audience. Can you explain what
Speaker 9: that is? It's kind of like an elevator situation.
Speaker 3: Oh the grill huh oh.
Speaker 1: Years ago, I was dials in West Texas and these
Speaker 1: guys had a grill like that. It's just like an
Speaker 1: elevated Basically, it's a fire table around fire table maybe
Speaker 1: five inches deep on the tripod legs on three legs,
Speaker 1: so the fire table sits waist high. And then it's
Speaker 1: got a framework above it with a grill that you
Speaker 1: can adjust.
Speaker 3: So what is that twenty inches in diameter.
Speaker 1: Maybe low low, twenty two inch diameter fire table with
Speaker 1: an adjustable grill on it.
Speaker 6: And I love that thing.
Speaker 3: It's great for any kind of like small scale cooking.
Speaker 3: And it says t l I on it.
Speaker 1: My buddy Ronnie Bame, he's retired now, but that was
Speaker 1: his company, Twin Lake Installations. I sent him a picture
Speaker 1: and he welded that up for me many many many
Speaker 1: years ago.
Speaker 3: And that thing, there's nothing ever gonna happen to that solid.
Speaker 6: There's a product that's made commercially now that a bunch
Speaker 6: of similar to that right now. Kudo grills, I think.
Speaker 3: Yep, kudo grills. There's a bunch of them now.
Speaker 6: Good job, Lissa, Oh octopus is good.
Speaker 2: That's so good.
Speaker 5: I'm going to go in for more. Steve, are you
Speaker 5: able to?
Speaker 6: Yeah?
Speaker 3: Do me fair? Start walking people through on the spit.
Speaker 6: Now that I got my mouth full of octopus, because.
Speaker 3: I want to have a little more fish cake too.
Speaker 9: There's some birds wrapped around sticks.
Speaker 6: Yeah, take it away, honest on the spit. So as
Speaker 6: you can imagine this is these are recipes where meat
Speaker 6: is skewered on things that you would consider like shish
Speaker 6: kebab type skewers, and then all the way up to bigger.
Speaker 3: Crucifixes.
Speaker 6: Yeah you could call it that, but I mean literally,
Speaker 6: you know, two inch you know, limbs, and then also
Speaker 6: retisseriy devices that all counts as on the spit. And again,
Speaker 6: what you're gonna get mostly out of here. Yeah, there's
Speaker 6: some good recipes, but you're gonna get the how to,
Speaker 6: the skills to know how to do it with any bird.
Speaker 6: And once you do it with a duck or a grouse,
Speaker 6: then you'll know how to do it in the future
Speaker 6: with anything else. Detailed photographs. Seth did some of the
Speaker 6: photography in this book.
Speaker 3: Yeah, there's a ton of the photography.
Speaker 6: That photography is fantastic, as well as our good buddy
Speaker 6: John Hafner. Let's see a couple of the uh recipes
Speaker 6: I'm looking at here, big game heart skewers, sheep skewers.
Speaker 6: Must have used some of my big horn for that one.
Speaker 6: Crying tiger skewers. He what what makes the gott? You
Speaker 6: tell them a.
Speaker 2: Sad story and then he cut his heart out.
Speaker 6: And oh, the sub title there says, with hearts of
Speaker 6: duck or upland bird.
Speaker 9: What kinds of proteins lend themselves well to this skewer situation?
Speaker 3: Do you feel it's everything?
Speaker 1: Well, there's veggie skewers, tuna and yellow tuna skewers, yellowtail skewers.
Speaker 6: When it comes to fish, you'd have to use a
Speaker 6: pretty meaty steak like fish. You know, perch would not
Speaker 6: go well on a skewer.
Speaker 1: I'll tell you the thing that I think that is
Speaker 1: the meat that is transcendent on a skewer is duck hearts,
Speaker 1: turkey hearts, any kind of game, bird heart, chicken hearts, because.
Speaker 3: You can make them good. But man, they're good like that.
Speaker 3: I love like that.
Speaker 1: Or sometimes you can simmer them in pork fat and
Speaker 1: then skewer them and grill them, and and that crying
Speaker 1: tiger is like a you know, like a Chinese inspired.
Speaker 2: Yeah, this is this is one of Steve's pride and joy.
Speaker 1: Yea, if any of you guys that have traveled down
Speaker 1: to and you guys have traveled down to areas in
Speaker 1: Mexico where they you'll see that pork dish where they
Speaker 1: have that vertical, that vertically oriented spit and a burner
Speaker 1: and they make tacos el pastor.
Speaker 2: Yeah, you see that in a lot of different cultures.
Speaker 1: In Greek, the in Uh in Greek cuisine, they use
Speaker 1: a similar thing. In Mexico they called a trompo. So
Speaker 1: it's you take all this, You take out a bunch
Speaker 1: of your roast, okay, like your venison roast, elk roast whatever,
Speaker 1: pig aning, and you make a bunch of thin slices,
Speaker 1: and then you marinate all those slices. Okay, you marinate
Speaker 1: all the slices, and then you put them on a
Speaker 1: vertical skewer and it makes like you're making a column
Speaker 1: of sliced meat, and you roast it like that and
Speaker 1: it spins and you cook it and then you just
Speaker 1: shave off the outside into tacos. And so we get
Speaker 1: into trompos, and the trompo that we use here, my
Speaker 1: buddy Ronnie does welded it together like just a garage, you.
Speaker 2: Know, a vertical rotisseri kind.
Speaker 1: And then and then later I had mine. You had
Speaker 1: to hand turn it. So later I had Travis Barton
Speaker 1: from Barton Fabrication. He put a Rotisseri motor was you
Speaker 1: just buy at Ace Hardware. He mounted a Rotisseri motor
Speaker 1: underneath it so you can just plug it into the wall,
Speaker 1: fill it full of charcoal or cats and.
Speaker 3: Just cooks that some bit.
Speaker 2: That was one of my favorites.
Speaker 6: That was my favorites to eat.
Speaker 3: That was delicious, Oh, doctor Randall.
Speaker 11: More inconsistency here on the coloration.
Speaker 3: One thing I'm getting concerned about is what happened to
Speaker 3: Seth's uh food.
Speaker 2: Seth is uh.
Speaker 10: He's probably still grab cons now see a little bit
Speaker 10: of mustard, catch up spice of brown mustard.
Speaker 1: Now listen, I want you to know I just had
Speaker 1: a piece that was kind of like octopus sashimi.
Speaker 6: I'm sorry, right, it was still delicious, very good for
Speaker 6: your first attempt.
Speaker 3: It's great all actually like it better like that.
Speaker 4: I think I made the mistake of kind of pulling
Speaker 4: it off the direct heat a little it just because
Speaker 4: I was worried it was I didn't want to burn it.
Speaker 3: But keep going, Yanni.
Speaker 6: Spiked foul. Oh No, this one's worth mentioning and talking
Speaker 6: about the cough to kababs.
Speaker 3: Just like basically basically, oh, this is a good one
Speaker 3: to talk.
Speaker 6: Ground meat with spices that you form around a skewer
Speaker 6: and then cook a flat skewer. Yeah.
Speaker 1: So let's say you're to kind of got a deer
Speaker 1: and he told you, told you took it to the
Speaker 1: butcher and said, just grind the whole damn thing, which
Speaker 1: is not uncommon, And now you're bummed because you want
Speaker 1: to have some kebabs.
Speaker 6: Well, look at that.
Speaker 2: Those look good, but you can see that skewers are
Speaker 2: like almost like a knife shape flat yep.
Speaker 1: But you're forming ground meat around a skewer. That's like
Speaker 1: it's like Greek Ish.
Speaker 2: And you just take that whole thing.
Speaker 6: Out and get it off.
Speaker 10: Ye.
Speaker 9: Yeah, I've had that in Turkey, Palestine, Yeah, like Middle East.
Speaker 2: There it is ye yeah, honeys.
Speaker 6: Yeah. You don't know how this one makes it to
Speaker 6: this uh this in the this on the Spit section.
Speaker 6: I guess it's because because it's suspended. We have two
Speaker 6: super recipes in here. One is a did Richard Martinez?
Speaker 6: Uh did he bring us the Turkey Chili very Day soup?
Speaker 6: Or is it just a picture of him? That just
Speaker 6: happens to be there.
Speaker 3: Don't no, just that happens to be in the picture.
Speaker 2: That that stuff is awesome.
Speaker 6: Yeah, Turkey chili a verity, man, it's one of my
Speaker 6: favorite things to do. Or the pasole that we have
Speaker 6: in the other cookbook, it's one of the favorite things
Speaker 6: to do with turkey legs. Well, I mean mountain.
Speaker 3: It's like it's a dish with a harmony. Yeah, like
Speaker 3: a limed corn.
Speaker 6: A lot of times it's like a tomato bass. But
Speaker 6: the one that we didn't like cookbook was more of
Speaker 6: a green chili base. But the recipe that I say
Speaker 6: I contributed, I just I sort of shared it after
Speaker 6: trying it out in Latvia a couple of years ago.
Speaker 6: Now over there, hunting for lunch, we had a bailed
Speaker 6: cauldron of this soup called so yanka, which I asked
Speaker 6: the ladies that prepared it, and they said they really
Speaker 6: didn't have a recipe. I said, well, anyways, just talk
Speaker 6: and I'll just record it on my phone. And in
Speaker 6: the end it basically sounds like a fridge emptier. But
Speaker 6: it's it's great, it's delicious.
Speaker 2: It's like a traditional dish to feed a bunch of hunters.
Speaker 6: Right, totally. Yeah. I think what you know kind of
Speaker 6: makes it meat eatersh is that there's venison chunks in there,
Speaker 6: there's wild game sausage in there, and then sort of
Speaker 6: you just add vegetables, pickles, whatever else you have to
Speaker 6: season it all. It's it's simple, it's delicious, all right.
Speaker 1: I'm gonna take over on the Thank you for that, Johnny,
Speaker 1: I'm gonna take over on on the final section six
Speaker 1: on the side, which covers your salad, sides, desserts, and drinks. Now,
Speaker 1: we got into hobo pies, mountain pies, iron pies earlier,
Speaker 1: and in this section you get into iron pies that
Speaker 1: are like dessert type iron pies.
Speaker 3: Okay.
Speaker 1: Bunches of salads, all kinds of dressings, all right, Coal slaw,
Speaker 1: that's a classic outdoor dish. How to do Boston baked
Speaker 1: beans from scratch, how to do refried black beans, camp
Speaker 1: stove rice. Then some some vegetarian dish appetizers, grilled egg plant,
Speaker 1: chick beas, chicken peas, and Marjora mint dressing, a lentil stew.
Speaker 1: So side dishes there Kevin Murphy's Kane Tucky buttermilk corn bread,
Speaker 1: savory cheese, biscuits all cooked outside.
Speaker 9: Wait, is his recipe sweet or savory for corn bread?
Speaker 3: Savory?
Speaker 2: Okay?
Speaker 1: And then we get into sweets, peanut butter, some moores, nutella,
Speaker 1: and banana. Iron pie, A bunch of other iron pie variations,
Speaker 1: a really crazy one that I love. Coal roasted bananas,
Speaker 1: which are like way better than you think they would be.
Speaker 1: A coal roasted banana, coal baked fall fruit. How to
Speaker 1: make like just kind of like different sweet breakfast dishes.
Speaker 1: How to cook a chocolate cake on a camp stove.
Speaker 1: You're you're cooking a chocolate cake by steaming it on
Speaker 1: a camp stove.
Speaker 5: Is it like soup?
Speaker 3: No, it's cake, It's cakeish, it's cake.
Speaker 1: Muld cider cooked over a fire pit. Uh, pictures of
Speaker 1: red beer, cocktails, camp hot chocolate. More on coffee, and
Speaker 1: then a bunch more extra stuff, a whole big section
Speaker 1: I'm not gonna bore you with right now.
Speaker 3: Brines, marinades, dry brines, and rubs.
Speaker 6: I've never had. More on coffee is that it's like
Speaker 6: we're people that don't do the fancy.
Speaker 1: For more on more on the subject. Additional information on
Speaker 1: the subject of coffee.
Speaker 2: Yeah, we have a big section on coffee man, cowboy cott.
Speaker 3: Yeah, various ways to make coffee.
Speaker 1: Okay, guys, ready, but we doing what are we doing next?
Speaker 1: Let's hit let's hit the devils, devils forthcoming.
Speaker 3: Look at that beautiful burger just for for the fruit.
Speaker 3: That's beautiful hopefully not two or two underdone? Man, what
Speaker 3: a nice uh finish it does on the egg?
Speaker 5: Did you try it yet?
Speaker 6: Let me get an.
Speaker 3: The smoke deviled egg is really good.
Speaker 2: I need that one for the wall.
Speaker 1: Yeah, picture like a picture of deviled egg with a
Speaker 1: kind of a cooked like a cooked egg.
Speaker 2: Walk us through it, Randall, give us the experience.
Speaker 3: Well, how would you rate your cook book experience?
Speaker 11: Here you go, Hmmm, A delightful smoky bouquet.
Speaker 10: Oh, a fun mixture of flavors, all the creamy, rich
Speaker 10: goodness that you.
Speaker 11: Want in a deviled egg. A little bit of smoke
Speaker 11: to finish it lovely, goes down smooth.
Speaker 1: And if you've been eating deviled eggs your whole life,
Speaker 1: smoking that egg alters the texture of the egg's exterior.
Speaker 11: Yeah, it's a little more toothsome.
Speaker 1: Yeah, so instead of having like a slimy little bugger,
Speaker 1: it's kind of a cooked it's like textured and cooked
Speaker 1: and looks kind of smoky.
Speaker 11: Well that's very nice.
Speaker 1: A little more aldente, a little more aldente, a little more.
Speaker 3: Okay, Seth? Hit it so, Seth? How would you rate
Speaker 3: your experience working with the buck?
Speaker 4: Oh?
Speaker 7: These are these are great. The it's super easy. Right
Speaker 7: when you think of like cooking a burger. Yeah, it's
Speaker 7: like something that everyone does. When you add stuff like
Speaker 7: stuffing them, you know, it adds some you know, it's
Speaker 7: a little more complex and difficult.
Speaker 3: Not your grandpa's burger.
Speaker 7: No, but just following the directions in the cookbook super easy.
Speaker 3: How many photos you would you say you have in
Speaker 3: that book, Seth.
Speaker 6: I don't know quite a bit.
Speaker 3: Dozens, dozens for sure.
Speaker 6: Yea.
Speaker 7: So we're gonna cut one of these open.
Speaker 2: Oh so juicy, not really getting a good cut.
Speaker 3: But no, you're getting a good bite.
Speaker 2: Yep, it's not overcooked, medium perfect.
Speaker 6: There you go, beautiful.
Speaker 7: Someone want to I want to give me a HAVESI
Speaker 7: I should have put one in the burger or in
Speaker 7: the bun and then cut it.
Speaker 3: Oh that'd been smart. Good. Who wants a full bird?
Speaker 6: They smell good?
Speaker 3: If somebody hand.
Speaker 6: Give him a napkin to go with it.
Speaker 2: Let's do have some.
Speaker 3: Brod.
Speaker 6: Alright, guys, we're getting beautiful all right, but you realize
Speaker 6: that it's hard to h talk and host a show
Speaker 6: when you're eating.
Speaker 3: Damn.
Speaker 6: Oh, that's right here, it was there.
Speaker 3: You have it. We're gonna eat our burgers. Let you
Speaker 3: guys all go home. That's listening, Uh the Meat Eater.
Speaker 1: Outdoor Cookbook, Wild Game Recipes for the grill, smoke or
Speaker 1: camp stove and campfire. Uh, get a little fire going
Speaker 1: outside and get some Thank you everybody,