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

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Speaker 1: severely fog bitten, and in my case, underwear listening podcast.

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Speaker 1: You can't predict anything. First off, what you guys think

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Speaker 1: about that that Mountain lion meat from last night? Very good? Yeah,

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Speaker 1: I thought it's delicious cougar meat. Very good. Even my

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Speaker 1: mother in law I eat it. Yeah, I'd surprised. I

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Speaker 1: tender it was that recipe. Well, it's like, you know,

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Speaker 1: the chef's Jacques Pepine, I called Jack Peppen. He uh,

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Speaker 1: that's his little sauce Chinese Chinese five spice powder sauce.

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Speaker 1: But I like foopled it, which is even more than

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Speaker 1: quadruple in it. And he just does he does it

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Speaker 1: with pork, uh huh, and just you know, kind of

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Speaker 1: braises it for a little teeny bit. Yeah. But I

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Speaker 1: like with that cougar meat except for the loins. That

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Speaker 1: cougar meat you gotta way lay it with some long cooking. Yeah,

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Speaker 1: because we did that. That was just like a roast.

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Speaker 1: We did that loin for that one dinner and it

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Speaker 1: was it was a little dry. We grilled it, yeah,

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Speaker 1: and it was a little dry. Now, the part of

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Speaker 1: the loin that has the fat on it is different

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Speaker 1: because the fat on the lion fat is good and

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Speaker 1: real good. Yeah. I almost felt like between all the

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Speaker 1: chunks that I had and I'm eating over the last year,

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Speaker 1: that the I didn't like the backstrap as much. You

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Speaker 1: like that roast last night, didn't you? Well, yeah, because

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Speaker 1: it has just more fat incorporated in. That was a

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Speaker 1: fat hunk that you're getting to use, where that backstrap

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Speaker 1: is very very lean, you know. And um, it's just like,

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Speaker 1: no matter how would you braizer or do whatever. If

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Speaker 1: you braise a fatty piece of meat and your braise

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Speaker 1: that lean loin, the lean loin still tastes dryer. It's

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Speaker 1: dryer and your mount you know, and you can stop

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Speaker 1: it with sauce as much as you want. Right. It

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Speaker 1: definitely benefited from that long slow cook Well, you'll notice

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Speaker 1: that when like in my slow cooker, it was only

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Speaker 1: the sauce in there, which is like five split Chinese

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Speaker 1: five splice powder, soy, catch up ginger, garlic, sherry vinegar,

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Speaker 1: that sauce only came up like a third the way

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Speaker 1: on that ropes, which is probably a three pound hunk

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Speaker 1: of a lion's back leg. And I flipped it a

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Speaker 1: couple of times in there. Then the end mashed it up,

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Speaker 1: not mashed up, but broke it apart so that it

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Speaker 1: all took a little bath towards the end, so that

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Speaker 1: it all had a little sauce bath. Yeah, it was good.

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Speaker 1: It's good man, I like it. And then um impressions

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Speaker 1: about squid When you squid, you squid down there first time,

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Speaker 1: first time squiddy. That was Andy Radjelowski. Oh, I haven't

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Speaker 1: done intros yet. We're joined by chef Andrew Radjlowski, who

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Speaker 1: I have known for a bazillion years, and real quick

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Speaker 1: before we get that, I want to touch I mean

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Speaker 1: Andy's first wild game meal, only kind of a wild

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Speaker 1: game meal. We're having like a little party back in

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Speaker 1: the probably around. We're throwing a party because we're living

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Speaker 1: in the same sort of weird flyphouse. We're living in

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Speaker 1: the house that had four people living in it, none

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Speaker 1: of whom are on the leaks. Like. This house had

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Speaker 1: a very like a constantly evolving sort of cast of

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Speaker 1: characters who lived there. Yeah, there's many people went through

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Speaker 1: that place. And we borrowed a pig roaster from my

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Speaker 1: mom's neighbor. I think, or was it? I think I

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Speaker 1: had like dragged an hour to where we lived, and

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Speaker 1: then we had so we had a pit like we're

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Speaker 1: getting a whole pig. But they meet my brother alt

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Speaker 1: fishing steel head or salmon. Was it the fall? It

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Speaker 1: was the fall. We're coming back from fishing salmon up

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Speaker 1: on the Pure Marquette River and the dude in front

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Speaker 1: of us ran a deer over. He didn't want it,

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Speaker 1: so we took the whole deer and then drove it

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Speaker 1: a couple of hours down to Grand Rapids, cut the

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Speaker 1: deer up in the garage, and then sowed the whole

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Speaker 1: deer with baling wire inside the pig, and it came

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Speaker 1: out unbelievable, man, unbelievable, like pork fat based at deer hunks.

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Speaker 1: That was me and Poots. It must have been a

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Speaker 1: pretty big pig. It was a big pig. We fit

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Speaker 1: the whole deer in it. I can't remember. We boned

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Speaker 1: it like we boned a lot of it out. Yeah,

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Speaker 1: it was in pieces, I ain't but we got most

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Speaker 1: of it in there, crammed and they're sold up a wire.

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Speaker 1: But the funny thing is this all happen and right

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Speaker 1: on the corner of a very busy intersection in the

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Speaker 1: middle of Grand Rapids. Who likes the instigator with the

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Speaker 1: party with the uh pig turn duck in situation, I

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Speaker 1: don't know. We just had a we're already cooking a

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Speaker 1: pig and then we picked up a road kill deer.

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Speaker 1: And well, that's the key to the situation is having

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Speaker 1: somebody who's like, yes, I will follow through with your

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Speaker 1: stupid idea. I have no recollect what did we wrap

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Speaker 1: something in hog wire too? For chicken wire? Did you

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Speaker 1: roll that pick up a chicken wire? No, because it

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Speaker 1: was in a roaster. I think we just put that

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Speaker 1: chunked up there in there. And so with balen wire,

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Speaker 1: what happened was so I want to tell the story,

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Speaker 1: but I don't want to reveal my preferred alias that

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Speaker 1: I use anytime. I had to have a social media account,

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Speaker 1: so I can't reveal my preferred alias. Anyways, we heard

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Speaker 1: the doubt, like in our neighborhood, we heard that you

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Speaker 1: could block off your road in order to have a

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Speaker 1: family reunion. Basically, we're trying to we're trying to elude

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Speaker 1: getting the party broken up by the cops. So we

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Speaker 1: thought like, oh, well register as a family reunion. We

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Speaker 1: just used the name from The Good, the Bad, and Ugly,

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Speaker 1: but that never registered it anyways, just had our yea,

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Speaker 1: So it was that. Yeah, I mean that's how far.

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Speaker 1: That's how far mean Andy go back. But you were

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Speaker 1: gonna say, yeah, so Andy is squid because you're a

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Speaker 1: Pacific Northwesterner. Yeah, well you've done a bit of squid

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Speaker 1: for the last twenty years years and he lives out

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Speaker 1: on a lonely little island called San Juan Island where

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Speaker 1: he catches fish and cooks. And then, uh, we'll touch

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Speaker 1: on that some more cal initial impressions of squid jiggen

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Speaker 1: loving it, man, I mean the whole scene, like the

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Speaker 1: whole Asian community down there, just chain smoking way uh

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Speaker 1: really extremely limit communication even amongst us. And it's all

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Speaker 1: about just like harvest and it's dark, you know, city

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Speaker 1: sounds going around and fairies moving around, the contact buzzo

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Speaker 1: cigarettes outside, yeah, and generator exhaust fumes. Yeah, that little combo.

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Speaker 1: It was great, man. I loved that. You're lucky because

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Speaker 1: we kind of have had a translator. Last night. There

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Speaker 1: was dude that that was you know, had some English.

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Speaker 1: No I've known it had the privilege sitting next to Yeah,

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Speaker 1: the most of the guys that Jake squid are uh

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Speaker 1: I did a story on this years ago for Outside,

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Speaker 1: and most of guys I interviewed in virtually all the

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Speaker 1: guys interview were from Vietnam born like born Vietnamese, Cambodia, Laos,

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Speaker 1: and the Philippines. Tends to be I think that crew

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Speaker 1: where we were, I think that crew is is almost

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Speaker 1: all Vietnamese that goes down there, I believe. So, yeah,

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Speaker 1: you don't get a lot of it's hard to you

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Speaker 1: kind of hack you way through some communications. But now

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Speaker 1: and then I've been next to guys who speak pretty

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Speaker 1: good English and you can sort of get the inside scoop. Well,

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Speaker 1: I just don't, you know, like most little like if

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Speaker 1: I kept relating it to being on like a busy

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Speaker 1: Steelhead river even I mean for the most part generalization

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Speaker 1: for sure, But for the most part, if you are

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Speaker 1: willing to communicate with somebody and it is possible, um,

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Speaker 1: but you're still not going to exchange information. It's like, oh,

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Speaker 1: what kind of what color whatever are you running? How

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Speaker 1: far down are you? Most guys aren't gonna tell you

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Speaker 1: exactly what they're you know, consistently hooking up on and

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Speaker 1: it'd be the same in the little fishing pier community

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Speaker 1: that we were in last night. But what's different there

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Speaker 1: is you you're not allowed any personal space on the

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Speaker 1: squid pier. Yeah yeah, I was getting crowded out in

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Speaker 1: that corner. If you get if you start tuning them,

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Speaker 1: people will. I mean, it's not measured in feet. The

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Speaker 1: amount of space you're given, like where your line hits

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Speaker 1: the water is given inches. People will just drop in.

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Speaker 1: I think too, though, the difference is that you know,

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Speaker 1: on a in a steelhead hole, you might be looking at,

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Speaker 1: you know what, a hundred fish if it's a lot

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Speaker 1: in there, and a lot of times it could be

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Speaker 1: a few there, we're talking about thousands of squid, probably

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Speaker 1: probably tens of thousands of squids. Really, do you think

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Speaker 1: it's that many? I mean no, I don't know. Yeah,

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Speaker 1: I don't know. It's a pile of when they're in

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Speaker 1: when this, when the school comes through, I mean, I

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Speaker 1: mean it's gotta beat. I mean, just looking at a

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Speaker 1: quick a few quick online photos of like you know,

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Speaker 1: squid mating, it's yeah, big globs. But yeah, I mean,

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Speaker 1: and you're still like fishing into the abyss, right, you

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Speaker 1: have your big bright light. Um, but that doesn't do

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Speaker 1: anything for the angler's vision at all. It's like you're

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Speaker 1: just illuminating murky, you know, zero visibility water. Yeah, you're

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Speaker 1: running like a twenty thousand looming light. We still gotta

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Speaker 1: use the headlamp to tie it up. Yeah, oh, I

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Speaker 1: mean yeah. So it just it's got all the all

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Speaker 1: the things I like about fishing, you know, lots of

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Speaker 1: lots of variables to figure out, um, but still tons

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Speaker 1: of opportunities. I like the multicultural bent to it too,

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Speaker 1: because I spent my whole life fishing with dudes who

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Speaker 1: looked just about like me. Yeah. Yeah, No matter where

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Speaker 1: I go, there I am, you know. And like the

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Speaker 1: fish of people who are coming who have a completely different,

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Speaker 1: like American experience is nice. Man. Yeah. And then when

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Speaker 1: that dude hauled up the crab last night, that was

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Speaker 1: kind of giving the thumbs up. Still, every everybody's cheering

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Speaker 1: this guy on he caught a rock crab on his squid.

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Speaker 1: Well he was special because he had caught a rock

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Speaker 1: crab two nights in a row. Yeah, that was cool,

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Speaker 1: just the whole scene itself. Sometimes you kind of get

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Speaker 1: lost a little bit. You're kind of focusing on looking

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Speaker 1: down at water and jigg and then alsodden. You look

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Speaker 1: up and there's a jumbo jet going over. There's there's

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Speaker 1: a very kind of forget that you're right in that

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Speaker 1: whole crazy downtown city, bumped into like the two business guys,

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Speaker 1: older business guys on the way up, like well, how

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Speaker 1: do you guys do? And then there's the fancy bar

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Speaker 1: across the street and it's like nobody in there. Yeah,

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Speaker 1: don't don't say too much because that that little there's

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Speaker 1: a lot of well known. Yeah, it's kind of a

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Speaker 1: little like I kind of like it. Yeah, And I

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Speaker 1: have noticed mugs out on the piers that I feel

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Speaker 1: like weren't out on the piers that long ago. Okay, gotcha.

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Speaker 1: I'm I'm afraid of from talking about it too much

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Speaker 1: that you could, I feel as older. You could instigate

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Speaker 1: a demographic shift, for sure, an unwelcome demographic shift out

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Speaker 1: there that's where you're staying. Power would come into play.

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Speaker 1: What do you mean? I think folks are like, yeah,

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Speaker 1: this sounds great and just dip their toe in. Mm hmm.

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Speaker 1: You'll get real frustrated, real fast. Yeah, you gotta do

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Speaker 1: a lot of jigging before you start kind of getting

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Speaker 1: the basics. Unless you got someone standing there giving you

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Speaker 1: the what's up, you can show up and just be

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Speaker 1: kind of like, what, what's not happening here? Because squid

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Speaker 1: don't hit squid? Uh, it's not a hit. Fondle they

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Speaker 1: Fondle'm fingering they fondle, And it's not a hook, it's

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Speaker 1: a what you're impaling the squid on wires and he

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Speaker 1: doesn't hit. He's down there fondling, toying with the thing.

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Speaker 1: But super fun And because of oh, your guys knowledge,

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Speaker 1: I felt like a squid jigging pro and about forty minutes,

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Speaker 1: you know, Oh no, yesterday it was a big I

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Speaker 1: think I've been out four or five times prior to

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Speaker 1: last night, and yesterday was a much different uh feel

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Speaker 1: for being part of the Steve Ronella's squid jigging crew. Yeah,

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Speaker 1: that's what it felt like. It's like, okay, Steve and

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Speaker 1: Stephen told me he sort of had a breakthrough a

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Speaker 1: couple of weeks ago. He caught like forty nine an

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Speaker 1: hour with the two kids. Yeah that's the two kids,

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Speaker 1: which is like less good than you do by one person, right,

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Speaker 1: you know, that's like that's not like three rods in

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Speaker 1: the water. That's like point seven five rods in the water. Yeah,

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Speaker 1: I think the first time I went out, I didn't

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Speaker 1: catch any. And the dude right next to me was

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Speaker 1: just one after another pulling him out and yeah, can

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Speaker 1: be frustrated, makes snappy rod over your knees going the

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Speaker 1: water and look at his jig almost exact same setup,

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Speaker 1: and it's like, how is this guy just pulling one

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Speaker 1: after another? And I'm just sitting here because he knows

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Speaker 1: one of the the squid's looking at his chip, he's not.

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Speaker 1: That's what I'm saying about, Like wallet last night, how

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Speaker 1: they don't so much hit his look at it like that.

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Speaker 1: He just like like I understand it more and more

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Speaker 1: all the time. And I love I got to see

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Speaker 1: the flip side of the coin last night where when

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Speaker 1: we were packing up, like a big part of that

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Speaker 1: peer community came over and they were looking in our

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Speaker 1: buckets to see exactly how we did, and then they

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Speaker 1: were looking at the jigs. It was the first time

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Speaker 1: I've ever been act of envy, first time I've ever

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Speaker 1: been the subject of envy on the squid. You can

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Speaker 1: see it on their faces, being like, yeah, that jig

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Speaker 1: is no different than mine, Like I just that's I

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Speaker 1: love that part of Yeah. It's just it's like a

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Speaker 1: one eighty from the last few times, like there's like

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Speaker 1: nobody's paying attention to us. We're just watching everybody else

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Speaker 1: catch squid after the squid after squid, And this time

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Speaker 1: the gal walks up and looks in her bucket. She

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Speaker 1: looks at me, and she's like seven pounds pretty good.

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Speaker 1: I was like, yeah, yeah, I didn't like that aspect

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Speaker 1: of it, man, like I like flying low out there

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Speaker 1: under the radar. But Yeahni, lastly, I want top about

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Speaker 1: this something that you brought up to me that really

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Speaker 1: breaks my heart. Um, you're saying that, like, well it's

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Speaker 1: because you haven't let me explain myself. Well I'm giving

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Speaker 1: you a chance, now, can I Can I t it up? Yeah,

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Speaker 1: Yanni found out that you can buy frozen squid for

258
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Speaker 1: about four or fifty pound and now like squid jigging less. No,

259
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Speaker 1: I didn't say less, you put that word in my mouth.

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Speaker 1: I just said it changed, you know, like my my

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Speaker 1: sort of perspective about it, because that's, you know, one

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Speaker 1: thing that I enjoy I think about, whether it's fishing,

263
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Speaker 1: hunting or whatever. You're sort of out there getting things

264
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Speaker 1: that maybe not everybody can put their hands on. You

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Speaker 1: like the exclusivity, Yeah, it makes it special. Yeah, like

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Speaker 1: when you're out fishing spot prons and those things are

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Speaker 1: forty bucks a pound or what's the king Sam going

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Speaker 1: for nowadays? Yeah, it's been a lot of money. I

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Speaker 1: don't know. I mean you think about the marketing that

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Speaker 1: goes in into uh, like the copper ever, I mean

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Speaker 1: that stuff comes out at what sixty pound when it

272
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Speaker 1: first when it's unbelievable like that. You like either that

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Speaker 1: people can't get it, like with mountain lion if you

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Speaker 1: want to eat some mountainin either gotta get it or

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Speaker 1: have a body who right, it's hard to find, but

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Speaker 1: joe blow anybody any kind of That's the thing with

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Speaker 1: saltwater fishing though freshwater fishing, you're catching a lot of

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Speaker 1: fish that there's no way to go get it, Like,

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Speaker 1: there's no way, there's no commercial way to get it. Yeah,

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Speaker 1: unless you're great lakes. It depends on the species. So yeah,

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Speaker 1: you can be fishing lake whitefish, which you can get

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Speaker 1: you can get wally, you can get rainbow trout, you

283
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Speaker 1: can get lake perch. Depend you know, and then there's

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Speaker 1: all the aquaculture fish, but there are a shipload of

285
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Speaker 1: species that you can't go buy morale Mushrooms would be

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Speaker 1: kind of somewhere in between. In between you can buy them.

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Speaker 1: That's another thing, you can buy it, right. So there's

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Speaker 1: things that there's game meets, like lying being a great example.

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Speaker 1: There's many more moose you know that you can't purchase

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Speaker 1: there's no way to go buy it. Then you have yeah,

291
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Speaker 1: illegal just there's no commercial market for it. So does that.

292
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Speaker 1: Then there's the stuff that anyone could go by and

293
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Speaker 1: when you catch it and you're like, holy sh it,

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Speaker 1: I just caught a five hundred dollar fish. That feels

295
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Speaker 1: pretty good. Like if you go catch a thirty pound king,

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Speaker 1: you've got a valuable fish, or a hunter pound halbit

297
00:17:26,320 --> 00:17:29,879
Speaker 1: is a valuable fish. Then there's stuff that you go catch,

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Speaker 1: which is a lot of ocean fish that's like really

299
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Speaker 1: not that expensive and pretty widely available. I don't think

300
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Speaker 1: about it too much. Would I prefer that squid were

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Speaker 1: worth a hunter bucks of pound? Sure? Hm that why not?

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Speaker 1: It would probably attract attention though it might be the

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Speaker 1: reason why you can wind down there every night and

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Speaker 1: find a spot on the fishing piers because they don't

305
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Speaker 1: have that much value. Because even and if you get

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Speaker 1: a limit, when you get a limit, but here's the thing,

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Speaker 1: frozen squid. If you get at a limit ten pounds,

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Speaker 1: so you can feasibly walk down, if you got the

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Speaker 1: time to put in and you're good at it, you

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Speaker 1: can walk down, and every time you walk off the pier,

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Speaker 1: you're walking off with a fresh version of something that

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00:18:17,760 --> 00:18:21,119
Speaker 1: has a commercial value of less than fifty bucks. If

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Speaker 1: you get a limit, what's a limit of squirrels worth?

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Speaker 1: I can't sell squirrel there's no commercially available squirrel But

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Speaker 1: what would a limit of squirrels really be worth? If

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Speaker 1: you rolled up to a guy and said, hey, man,

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Speaker 1: I got five squirrels, what do you give me for him? Well,

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Speaker 1: people don't have. People haven't had a sign of very

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Speaker 1: high value to it. They should, they don't know any better.

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Speaker 1: So you're really not gonna get very far into me.

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Speaker 1: And you wouldn't want to buy some other guys squirrels maybe,

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Speaker 1: but you know, I know that would. I did some

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Speaker 1: bartering back in the day, some training before you realized

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Speaker 1: it was illegal. With elk meat. I mean I put

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Speaker 1: a very high value on that. I mean hundred dollars

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Speaker 1: a pound. You do know it's illegal to barter. Yeah, yeah,

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Speaker 1: don't do it anymore now I just give it away.

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Speaker 1: But I think with that you give, it's like like

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Speaker 1: it's hard to define, right because I'll for instance, I

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Speaker 1: recently said to my brother, who really missed because he

331
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Speaker 1: lives in Alaska, he really misses pan fish. They don't

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Speaker 1: have pan fish. So because we fished a lot of perch, said, hey, man,

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Speaker 1: when you come down for Christmas, bring a cooler because

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Speaker 1: I froze you a huge block of perch flats. And

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Speaker 1: he's like, I'm bringing a cooler anyways, because I'm bringing

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Speaker 1: down a bunch of kings Samon for you. I don't

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Speaker 1: imagine someone's gonna kick my door down and arrest me.

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Speaker 1: And there's not like I never said to him, I'll

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Speaker 1: give you X and you'll give me X. It's just

340
00:19:53,560 --> 00:19:56,320
Speaker 1: like there's like a sharing, a type of sharing that

341
00:19:56,400 --> 00:20:00,360
Speaker 1: goes on, but I think you can't formalize it. Yeah,

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00:20:00,359 --> 00:20:03,399
Speaker 1: we should look into that. It's just so odd because

343
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Speaker 1: I mean, this is stuff I do all the time.

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Speaker 1: But the funny thing is invariably, like the circle that

345
00:20:10,760 --> 00:20:14,720
Speaker 1: I trade amongst we also end up eating at the

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00:20:14,760 --> 00:20:19,760
Speaker 1: same dinner table together together. Anyways. Yeah, like, yeah, I'll

347
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Speaker 1: give him the purch and then we'll eat the purse together.

348
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Speaker 1: But if there's no money exchanges, it is it still

349
00:20:25,320 --> 00:20:28,400
Speaker 1: you can't Actually, yeah, you can't go. You know, someone

350
00:20:28,440 --> 00:20:30,399
Speaker 1: just recently sent me. I feel like it's probably a

351
00:20:30,920 --> 00:20:32,760
Speaker 1: I feel like it's probably a thing put out, a

352
00:20:32,840 --> 00:20:35,560
Speaker 1: sting operation. But someone just recently sent me a Craigslist

353
00:20:35,600 --> 00:20:38,919
Speaker 1: ad where some guys like, hey, we only eat wild game.

354
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Speaker 1: I'm willing to pay four or fifty pound for deer

355
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Speaker 1: elk if there's any hunters out there that would like

356
00:20:45,680 --> 00:20:48,600
Speaker 1: to sell their game meat. It could it could be legit,

357
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Speaker 1: or it could be a sting. But someone sent me

358
00:20:50,240 --> 00:20:53,240
Speaker 1: a screen grab of the ad. But that's a purchase.

359
00:20:53,400 --> 00:20:56,280
Speaker 1: I'm getting solicited that way, But it is it's like

360
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Speaker 1: you can't you can't engage in bartering, which I imagine

361
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Speaker 1: the defence the definition has to be some sort of

362
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Speaker 1: formal arrangement. I got a buddy one time that was

363
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Speaker 1: coming back from shrimping and there was a guy there

364
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Speaker 1: was like a there's a crowded pier. He's coming back

365
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Speaker 1: from shrimping. And there's a guy that was coming back

366
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Speaker 1: from Lincoln and my buddy said, so he doesn't know

367
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Speaker 1: this guy. My buddy says, hey, man, I'll change you

368
00:21:26,200 --> 00:21:29,000
Speaker 1: some shrimp for one of those linkod plays. And there

369
00:21:29,000 --> 00:21:31,960
Speaker 1: happened to be an undercover game. Warden on the pier

370
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Speaker 1: didn't find him, but says you most definitely will not.

371
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Speaker 1: I find that hard to believe that that's that's a formal.

372
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Speaker 1: It's like a sale. He's like making a sale. It's

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Speaker 1: no money exchanged. How is this? How is it? Yeah,

374
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Speaker 1: you're like doing the thing. But me saying to my

375
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Speaker 1: bro oh ya, its froze up a thing of perch.

376
00:21:55,080 --> 00:21:57,679
Speaker 1: And he's like, oh sweet. You know funny you mentioned

377
00:21:57,680 --> 00:21:59,840
Speaker 1: that because I frows you up some kings like I'm

378
00:21:59,840 --> 00:22:02,800
Speaker 1: not like my giving him the perch isn't dependent on

379
00:22:02,880 --> 00:22:04,520
Speaker 1: him giving me the thing. And we had were not

380
00:22:04,600 --> 00:22:08,159
Speaker 1: a formal relation. It's just like an understanding that you like,

381
00:22:08,240 --> 00:22:13,639
Speaker 1: are generous and share. Yeah, that's that seems linkt and

382
00:22:13,680 --> 00:22:16,320
Speaker 1: said Steve, let's eat this link cod And on my

383
00:22:16,359 --> 00:22:18,399
Speaker 1: way out, he said, oh, here's an extra neck gro

384
00:22:18,440 --> 00:22:20,199
Speaker 1: else take that with you. It's no problem with us.

385
00:22:20,280 --> 00:22:22,280
Speaker 1: You're giving me something, me giving you something. But it's

386
00:22:22,280 --> 00:22:24,560
Speaker 1: different than a dude showing up on a pier saying, dude, guy,

387
00:22:24,560 --> 00:22:28,280
Speaker 1: he doesn't know, I will make a formal trade with you.

388
00:22:28,760 --> 00:22:31,560
Speaker 1: Because the guy says that. The guy says he, I'll

389
00:22:31,600 --> 00:22:33,879
Speaker 1: take some shrimp, but I don't want to give you

390
00:22:34,000 --> 00:22:36,120
Speaker 1: my link cod flay. Then I guess he just gave

391
00:22:36,119 --> 00:22:39,520
Speaker 1: the guy some shrimp. Yeah, it's like it's it's like

392
00:22:39,560 --> 00:22:41,960
Speaker 1: I need to slip very slow because it's like, okay, yeah,

393
00:22:42,080 --> 00:22:45,120
Speaker 1: so we allowed the link shrimp trade. You know, well,

394
00:22:45,160 --> 00:22:47,600
Speaker 1: the next time, maybe he doesn't have any link cod.

395
00:22:47,800 --> 00:22:49,719
Speaker 1: So he's like, wow, I'll just give you twenty bucks,

396
00:22:49,880 --> 00:22:53,160
Speaker 1: or you can come by my oil shop and i'll

397
00:22:53,280 --> 00:22:55,159
Speaker 1: you know, change your oil or you know. And all

398
00:22:55,160 --> 00:22:57,080
Speaker 1: of a sudden you get to a place where you're

399
00:22:57,080 --> 00:23:00,440
Speaker 1: basically selling the wildlife. Now, friends of mine and Alaska

400
00:23:00,480 --> 00:23:04,000
Speaker 1: who are subsistence, who live in subsistence areas, they're allowed

401
00:23:04,040 --> 00:23:09,480
Speaker 1: to barter. Yeah, that they can barter in a subsistence area.

402
00:23:09,960 --> 00:23:15,800
Speaker 1: You can use fish. You can use wild caught, subsistence

403
00:23:15,840 --> 00:23:18,639
Speaker 1: caught fish to do formal bartering. Do you know about

404
00:23:18,840 --> 00:23:21,400
Speaker 1: if you can deal it with big game? I don't

405
00:23:21,400 --> 00:23:22,600
Speaker 1: know if they're allowed to do it. I don't know

406
00:23:22,600 --> 00:23:23,840
Speaker 1: if they're allowed to do it with a big game

407
00:23:23,960 --> 00:23:27,040
Speaker 1: and that that fully extends to like the goods and

408
00:23:27,080 --> 00:23:29,760
Speaker 1: services realm. Yeah, you can use it as a currency.

409
00:23:30,280 --> 00:23:34,080
Speaker 1: Got you, got you service my boat motor and I'll

410
00:23:34,119 --> 00:23:37,760
Speaker 1: give you. You know, I haven't read I haven't I

411
00:23:37,800 --> 00:23:40,040
Speaker 1: haven't like gone a read that. I should clarify that

412
00:23:40,080 --> 00:23:44,399
Speaker 1: this is coming from someone who is deeply familiar with

413
00:23:44,440 --> 00:23:48,800
Speaker 1: the system, and that was his explanation to me. But

414
00:23:48,880 --> 00:23:51,040
Speaker 1: I don't want to stand here and say that I've

415
00:23:51,080 --> 00:23:53,359
Speaker 1: like thoroughly read and explored the whole thing. I'm just

416
00:23:53,400 --> 00:23:56,360
Speaker 1: kind of conveying, like what he explained to me about it.

417
00:23:57,400 --> 00:24:02,159
Speaker 1: Clarify too that it's um knowing that squid has no value.

418
00:24:02,160 --> 00:24:07,600
Speaker 1: It's not gonna it, doesn't it Sorry like that you

419
00:24:07,600 --> 00:24:09,080
Speaker 1: can just go and buy it, you know, for a

420
00:24:09,160 --> 00:24:12,239
Speaker 1: cheap price at a store. It's not gonna change my

421
00:24:12,400 --> 00:24:16,160
Speaker 1: enthusiasm when I make it and serve it to other

422
00:24:16,200 --> 00:24:22,840
Speaker 1: people and share Itari very excited, Calamari menu. I want

423
00:24:22,840 --> 00:24:24,479
Speaker 1: to find out that would be a good little project

424
00:24:24,480 --> 00:24:27,159
Speaker 1: for you as I move things along. What does it

425
00:24:27,200 --> 00:24:31,480
Speaker 1: cost to buy calamari in a restaurant, a calamari appetizer

426
00:24:32,600 --> 00:24:38,000
Speaker 1: eight to twelve bucks. There you go, and it only

427
00:24:38,040 --> 00:24:42,520
Speaker 1: takes a calamari appetizer in a restaurant is two squid

428
00:24:42,760 --> 00:24:46,920
Speaker 1: suber three squid three would be and again depending on

429
00:24:46,960 --> 00:24:48,280
Speaker 1: the side of the squid, but three I feel like

430
00:24:48,280 --> 00:24:51,600
Speaker 1: it would be a heaping. So last night we had

431
00:24:51,960 --> 00:24:57,840
Speaker 1: forty appetizers worth of squid. So I can't even begin

432
00:24:57,880 --> 00:25:00,440
Speaker 1: to do that level of math. We were we were

433
00:25:00,520 --> 00:25:05,639
Speaker 1: ripping beaks. What do you think the cost is? I'm

434
00:25:05,640 --> 00:25:07,960
Speaker 1: about ready to just as a warning like I get

435
00:25:08,000 --> 00:25:10,440
Speaker 1: my kids five minute warnings when it's time, like playground,

436
00:25:10,480 --> 00:25:13,760
Speaker 1: I'm about ready to move on, ahead, go ahead, five

437
00:25:13,800 --> 00:25:18,080
Speaker 1: minute warning. I'm just about ready to move on bucks

438
00:25:18,119 --> 00:25:23,960
Speaker 1: worth the calamari plays. So there you go. Andrew, what

439
00:25:24,000 --> 00:25:29,040
Speaker 1: would you say, like your standard like breaded fried calamari

440
00:25:29,080 --> 00:25:33,080
Speaker 1: appetizer would would cost to produce from the restaurant side,

441
00:25:33,640 --> 00:25:36,840
Speaker 1: or like you're you know, simmered, saute it with some

442
00:25:36,920 --> 00:25:41,840
Speaker 1: peppers calamari appetizers. Well really yeah, I mean it's really

443
00:25:41,920 --> 00:25:44,960
Speaker 1: low cost because you think about just the appetizer where

444
00:25:44,960 --> 00:25:46,919
Speaker 1: you're getting the bread and fried and a little bit

445
00:25:46,920 --> 00:25:49,240
Speaker 1: of sauce on the side. I mean, there's nothing to

446
00:25:49,280 --> 00:25:51,920
Speaker 1: it but the squid, A couple of cents worth of

447
00:25:51,960 --> 00:25:54,320
Speaker 1: flour or corn meal or whatever crusts are gonna put

448
00:25:54,359 --> 00:25:58,440
Speaker 1: on it, and you know, a table spoon them mayonnaise.

449
00:25:58,480 --> 00:26:03,440
Speaker 1: And that's you talking. Yeah it's good, Marko, Yeah, real

450
00:26:03,480 --> 00:26:10,560
Speaker 1: good Markop. Uh you're you're Can we plug your catering place? Uh? Sure, chair,

451
00:26:11,200 --> 00:26:13,360
Speaker 1: Well you could, Yeah, you could plug anything you want,

452
00:26:13,600 --> 00:26:18,160
Speaker 1: island time on island time, catering on island time, which

453
00:26:18,200 --> 00:26:21,600
Speaker 1: doesn't disservice because you're the most punctual, fast efficient person.

454
00:26:21,680 --> 00:26:23,879
Speaker 1: I know it is. It is a but it's spelled

455
00:26:23,880 --> 00:26:32,160
Speaker 1: tricky th h y amy delicious fun. So any listeners

456
00:26:32,160 --> 00:26:35,480
Speaker 1: out there, and what's your range? What's your zone? Uh?

457
00:26:35,560 --> 00:26:40,400
Speaker 1: You know, mostly saying on island, but I also do

458
00:26:41,040 --> 00:26:43,960
Speaker 1: have a dB A as as my own chef andy,

459
00:26:44,200 --> 00:26:48,880
Speaker 1: which I do a lot of more small detailed, yeah

460
00:26:48,960 --> 00:26:51,800
Speaker 1: mobile stuff. Obviously, I've done some traveling with you and

461
00:26:52,280 --> 00:26:55,280
Speaker 1: done some other events in and around, so we'll come

462
00:26:55,280 --> 00:26:59,800
Speaker 1: back around and replug you later. Um, alright, what else?

463
00:27:00,119 --> 00:27:01,480
Speaker 1: Nothing I want to get to before the main team

464
00:27:01,480 --> 00:27:04,080
Speaker 1: we want to get to. We're kind of already on subject.

465
00:27:04,720 --> 00:27:11,880
Speaker 1: We're actually on subject definitely, but go into we'll talk

466
00:27:11,920 --> 00:27:15,960
Speaker 1: about something from it. Yehni oh boy oh how about

467
00:27:16,000 --> 00:27:18,440
Speaker 1: the uh? Can I talk about the tour demand tool?

468
00:27:18,440 --> 00:27:22,920
Speaker 1: That's what I'm trying to talk. Um. Now we interrupt

469
00:27:22,960 --> 00:27:26,359
Speaker 1: this for an announcement from Janni. We are going to

470
00:27:26,440 --> 00:27:31,560
Speaker 1: do a do we know how many stops? Roughly ten? Maybe? Yeah? Man,

471
00:27:31,720 --> 00:27:34,480
Speaker 1: we not somewhere eight the eight to ten Raine, eight

472
00:27:34,520 --> 00:27:40,080
Speaker 1: to ten um in the next year. Is that safe

473
00:27:40,119 --> 00:27:44,679
Speaker 1: to say? Yeah? Um, all across the United States. But

474
00:27:44,760 --> 00:27:46,440
Speaker 1: we don't know where to go. Stephen I had a

475
00:27:46,480 --> 00:27:48,720
Speaker 1: list going of places we thought we should go, and

476
00:27:48,720 --> 00:27:51,760
Speaker 1: then we thought, well, it's probably better to ask people

477
00:27:51,840 --> 00:27:56,919
Speaker 1: to impose some rationale, but into it on it instead

478
00:27:56,920 --> 00:27:58,240
Speaker 1: of just being like, yeah, that seems like a place

479
00:27:58,280 --> 00:28:01,520
Speaker 1: where a lot of dudes live. Because we'd fight about it.

480
00:28:01,560 --> 00:28:03,800
Speaker 1: It's kept saying we gotta go to Pennsylvania. They got

481
00:28:03,840 --> 00:28:08,240
Speaker 1: millions of hunters. Steve's like, nah, nobody's gonna come to Pennsylvania.

482
00:28:08,359 --> 00:28:11,600
Speaker 1: So now if you're in Pennsylvania and you're like bullshit,

483
00:28:11,760 --> 00:28:14,120
Speaker 1: we could feel us, we could feel a theater full

484
00:28:14,119 --> 00:28:19,240
Speaker 1: of people. You can go to Steve, you got it up. No,

485
00:28:19,280 --> 00:28:23,280
Speaker 1: I'm having connectivity issues. We're gonna have a it's called

486
00:28:23,520 --> 00:28:27,680
Speaker 1: a tour Demand tool, and we're gonna embed it across

487
00:28:28,160 --> 00:28:31,440
Speaker 1: all of our social channels platforms. You'll be able to

488
00:28:31,440 --> 00:28:34,479
Speaker 1: find it there and basically go on there and you're

489
00:28:34,520 --> 00:28:36,000
Speaker 1: just gonna have to type in like I don't even

490
00:28:36,000 --> 00:28:39,120
Speaker 1: know if it requires your name, but basically your zip code,

491
00:28:39,880 --> 00:28:43,440
Speaker 1: zip code and email, zip code and email and um.

492
00:28:43,720 --> 00:28:46,000
Speaker 1: Then we'll open up a dialogue with you. Yeah, you know,

493
00:28:46,080 --> 00:28:48,240
Speaker 1: you just pick you to quest your zip code, and

494
00:28:48,280 --> 00:28:49,840
Speaker 1: you want to get all your buddies to do it too,

495
00:28:49,960 --> 00:28:52,440
Speaker 1: if they live in and around your area, because whoever

496
00:28:52,480 --> 00:28:55,160
Speaker 1: it gets basically the most votes, that's where we're gonna

497
00:28:55,240 --> 00:28:57,880
Speaker 1: end up. Yeah, this is not like screwing around. This

498
00:28:57,960 --> 00:29:01,640
Speaker 1: is like how we're actually figuring out where to go. Yeah,

499
00:29:02,120 --> 00:29:05,680
Speaker 1: and it looks cool too. It's a really easy little thing. Yeah,

500
00:29:06,000 --> 00:29:08,280
Speaker 1: by saying you want us there, and you're basically saying, yeah,

501
00:29:08,360 --> 00:29:10,560
Speaker 1: i'd buy a ticket to go to the event. What

502
00:29:10,680 --> 00:29:14,640
Speaker 1: size theaters are you guys looking at a few hundred folks.

503
00:29:15,240 --> 00:29:17,120
Speaker 1: We did one. We did one in Bozeman. How many

504
00:29:17,120 --> 00:29:20,120
Speaker 1: seats for in Bozeman? Forty I believe that sold out

505
00:29:20,120 --> 00:29:23,200
Speaker 1: a couple of weeks before it happened. So you folks

506
00:29:23,240 --> 00:29:24,720
Speaker 1: gotta get on this. If you're gonna do it when

507
00:29:24,720 --> 00:29:27,200
Speaker 1: it happens, you gotta strike fast. Or is Yani says?

508
00:29:27,240 --> 00:29:31,000
Speaker 1: You gotta being on the dance What was the thing

509
00:29:31,040 --> 00:29:35,240
Speaker 1: you're tom being on the opportunity dances with those on

510
00:29:35,280 --> 00:29:38,840
Speaker 1: the dance floor. Okay, now to get back on subject.

511
00:29:39,360 --> 00:29:41,920
Speaker 1: You know what, my brother Matt and you been hanging out,

512
00:29:41,920 --> 00:29:44,200
Speaker 1: Matt for twenty years. You know what, Matt's my brother.

513
00:29:44,240 --> 00:29:48,080
Speaker 1: Matt's favorite h recipe is right now, his favorite wild

514
00:29:48,080 --> 00:29:51,520
Speaker 1: game recipe. I didn't like set the stage a little

515
00:29:51,520 --> 00:29:56,960
Speaker 1: bit about Matt. No, well, I'll just let to speak

516
00:29:57,000 --> 00:29:59,560
Speaker 1: for itself. Matt. When he butchers a deer, do you

517
00:29:59,600 --> 00:30:03,040
Speaker 1: know about his new thing he likes to eat? Okay,

518
00:30:03,120 --> 00:30:08,880
Speaker 1: When Matt butcher's a deer, he saves all the scrap.

519
00:30:09,200 --> 00:30:14,680
Speaker 1: So like the tallow tendon silver skin, it kind of

520
00:30:14,680 --> 00:30:17,680
Speaker 1: throws a rough mints on it and saves it in

521
00:30:17,720 --> 00:30:20,440
Speaker 1: a little like when you open his cupboards, he's saved

522
00:30:20,520 --> 00:30:23,120
Speaker 1: like every butter tub or cream cheese container that guy

523
00:30:23,160 --> 00:30:27,240
Speaker 1: has ever generated anything he has. She's just like he's

524
00:30:27,240 --> 00:30:29,920
Speaker 1: got a large areas kitchen is dedicated just him where

525
00:30:29,920 --> 00:30:32,360
Speaker 1: he throws any sort of little tub. I think he

526
00:30:32,400 --> 00:30:36,280
Speaker 1: actually he probably groceries shops and based on those cubs. Yeah,

527
00:30:36,360 --> 00:30:39,880
Speaker 1: he's like, I'm kind out of this butter this week,

528
00:30:40,040 --> 00:30:42,880
Speaker 1: I'll get some margarine because it's come to that, because

529
00:30:42,920 --> 00:30:44,680
Speaker 1: that's the kind of tub by Like when we when

530
00:30:44,680 --> 00:30:46,640
Speaker 1: I was over there, we came back from that tricky

531
00:30:46,640 --> 00:30:50,880
Speaker 1: on and somebody had stuck by and put three garbage

532
00:30:50,920 --> 00:30:54,400
Speaker 1: bags full of folders containers in his kitchen. He loves

533
00:30:54,400 --> 00:30:57,520
Speaker 1: containers and tubs. So one of the things he does

534
00:30:57,560 --> 00:31:02,400
Speaker 1: with his containers and tubs is he freezes scrap, dear

535
00:31:02,480 --> 00:31:06,479
Speaker 1: scrap because he liked his dog likes to eat it.

536
00:31:06,960 --> 00:31:09,560
Speaker 1: So when he goes to feed his dog, he'll take

537
00:31:09,560 --> 00:31:13,880
Speaker 1: one of these little tubs frozen, just a scrap in it,

538
00:31:14,000 --> 00:31:15,560
Speaker 1: and just add a little water to it and put

539
00:31:15,600 --> 00:31:19,440
Speaker 1: it in his microwave for a bunch of minutes. Oh

540
00:31:19,480 --> 00:31:21,880
Speaker 1: but did you say what originally in those tubs were

541
00:31:21,920 --> 00:31:25,600
Speaker 1: for butter and coffee and cream? No? No No, no, no,

542
00:31:25,960 --> 00:31:28,960
Speaker 1: why he was making them for dogs? Sorry, I wasn't

543
00:31:28,960 --> 00:31:34,400
Speaker 1: paying something else. So because then he'll microwave it like

544
00:31:34,520 --> 00:31:37,360
Speaker 1: to oblivion or until it turns into like it's something

545
00:31:37,400 --> 00:31:40,120
Speaker 1: that would have an industrial application if you needed something

546
00:31:40,160 --> 00:31:43,920
Speaker 1: like like an organic type of rubber. Right, And he

547
00:31:44,080 --> 00:31:46,720
Speaker 1: gives it to his dog Shifty on its food. Well,

548
00:31:46,760 --> 00:31:49,360
Speaker 1: I don't know how I have, but but he one

549
00:31:49,440 --> 00:31:51,640
Speaker 1: day just must have been hungry or whatever, and now

550
00:31:53,480 --> 00:31:55,560
Speaker 1: that's what he likes to have, and that's how he

551
00:31:55,640 --> 00:32:00,760
Speaker 1: likes to fix it. So it's dear. He's how like

552
00:32:01,800 --> 00:32:06,200
Speaker 1: he likes to eat is the tallow tendon and silver

553
00:32:06,280 --> 00:32:11,880
Speaker 1: skin and blood clots, microwaved and little tubs that he

554
00:32:11,960 --> 00:32:15,400
Speaker 1: then like I think he does put salt on it,

555
00:32:15,720 --> 00:32:19,640
Speaker 1: and that's his that's his hot tip. Yeah, I think

556
00:32:19,640 --> 00:32:25,480
Speaker 1: the microwaving in the tub is really together. That's his

557
00:32:25,600 --> 00:32:31,520
Speaker 1: hot infusible plastics. Yeah, my latest hot tip. There's my

558
00:32:31,640 --> 00:32:34,840
Speaker 1: cooking hot tip. And this is hard to replicate, but

559
00:32:34,920 --> 00:32:43,480
Speaker 1: I recently had a mule deer buck tenderlin that I

560
00:32:43,880 --> 00:32:47,800
Speaker 1: seared in a pan and then so just brown it

561
00:32:47,840 --> 00:32:50,400
Speaker 1: on all sides, brother with salt and pepper, seared in

562
00:32:50,440 --> 00:32:52,560
Speaker 1: a pan. So I browned it on all sides and

563
00:32:52,640 --> 00:32:55,320
Speaker 1: stuck it in the four degree oven for not long

564
00:32:55,480 --> 00:32:59,640
Speaker 1: enough so that when I pulled it out, like, I

565
00:32:59,680 --> 00:33:01,400
Speaker 1: don't have any reason to think this, but my kid.

566
00:33:01,400 --> 00:33:03,760
Speaker 1: I feed my kids a lot of like really extremely

567
00:33:03,840 --> 00:33:06,960
Speaker 1: rare meat, which I used to worry that something bad

568
00:33:06,960 --> 00:33:09,440
Speaker 1: would happen to them. But they've been alive long enough

569
00:33:09,480 --> 00:33:11,120
Speaker 1: now or something bad was gonna happen to what I

570
00:33:11,200 --> 00:33:15,240
Speaker 1: happened to them by now. But anyway, I still sometimes

571
00:33:15,280 --> 00:33:16,760
Speaker 1: will cut into a piece of meat and I'll be like,

572
00:33:16,920 --> 00:33:23,440
Speaker 1: my god, that is raw, you know, But go ahead.

573
00:33:23,520 --> 00:33:26,320
Speaker 1: I just want to ask, like, from from a professional

574
00:33:26,440 --> 00:33:29,920
Speaker 1: chef's perspective, is there anything like at what point can

575
00:33:29,960 --> 00:33:32,080
Speaker 1: something like that get dangerous like raw? Because I think

576
00:33:32,080 --> 00:33:33,680
Speaker 1: that's probably a lot of people think you guys had

577
00:33:33,720 --> 00:33:36,160
Speaker 1: the most experience with that as far as the bear.

578
00:33:36,240 --> 00:33:41,280
Speaker 1: I mean, you know venice large game, you can eat

579
00:33:41,280 --> 00:33:42,760
Speaker 1: it raw, you know what I mean. But that's what

580
00:33:42,800 --> 00:33:45,719
Speaker 1: my concern is that parasites, yea. My concern is just

581
00:33:45,880 --> 00:33:48,320
Speaker 1: that there's that it's like could be potentially hard for

582
00:33:48,360 --> 00:33:54,720
Speaker 1: their system a two year old. Ye But you gotta

583
00:33:54,720 --> 00:33:58,760
Speaker 1: work in experiment, you know, But it doesn't face them

584
00:33:58,800 --> 00:34:00,480
Speaker 1: because I think because they've just been eating the whole time.

585
00:34:00,520 --> 00:34:02,600
Speaker 1: I remember my brother had this girlfriend who was vegetarian

586
00:34:02,640 --> 00:34:05,320
Speaker 1: for a long time. And then one day we shot

587
00:34:05,320 --> 00:34:07,080
Speaker 1: a deer and shade a whole bunch of rare dear meat.

588
00:34:07,080 --> 00:34:09,600
Speaker 1: It was puking her brains out because it's just like

589
00:34:10,400 --> 00:34:13,359
Speaker 1: shock her system system. So that's why considered more than

590
00:34:13,520 --> 00:34:17,880
Speaker 1: other things. Anyways. Then I wrapped this thing up in

591
00:34:18,120 --> 00:34:22,879
Speaker 1: what was left of it, wrapped up saran wrap, and

592
00:34:23,239 --> 00:34:27,000
Speaker 1: left it in my fridge for like a week. Then

593
00:34:29,640 --> 00:34:33,600
Speaker 1: there's a sandwich shop called Mean Sandwich and they have

594
00:34:33,640 --> 00:34:36,399
Speaker 1: a habborn narrow sauce and somehow one of I don't

595
00:34:36,400 --> 00:34:37,920
Speaker 1: really know how, I haven't like checked with everyone in

596
00:34:37,920 --> 00:34:40,600
Speaker 1: my family has to understand how this happened, but one

597
00:34:40,640 --> 00:34:43,759
Speaker 1: of their containers of hobborn narrow sauce ended up in

598
00:34:43,800 --> 00:34:49,040
Speaker 1: my fridge. It's like a thinking man's Frank's red hot buttery.

599
00:34:49,520 --> 00:34:52,759
Speaker 1: M hm. So I took my raw dear met, my

600
00:34:52,840 --> 00:34:57,080
Speaker 1: mostly raw week old dear meat back out, cutting slices,

601
00:34:57,239 --> 00:35:01,160
Speaker 1: melted a bunch of butter in a pan, recooked it

602
00:35:01,200 --> 00:35:06,399
Speaker 1: all over again in that butter, dredged it in that

603
00:35:06,600 --> 00:35:08,880
Speaker 1: hot bernarow sauce that I found, And that was the

604
00:35:08,920 --> 00:35:12,839
Speaker 1: best thing I've ever eaten in my entire life hard

605
00:35:12,880 --> 00:35:17,719
Speaker 1: to replicate. It's a lot of steps and involves you

606
00:35:17,800 --> 00:35:22,560
Speaker 1: going to mean sandwich and it allows you to let

607
00:35:23,160 --> 00:35:25,560
Speaker 1: to have a thing kind of cooked in your fridge

608
00:35:25,640 --> 00:35:28,680
Speaker 1: under plastic rat for seven days. The best thing I

609
00:35:28,719 --> 00:35:33,879
Speaker 1: ever ate. Wow, that's my hot tip you got at,

610
00:35:35,040 --> 00:35:38,000
Speaker 1: which is microwave? No, I'm not, like I said. It's

611
00:35:38,040 --> 00:35:42,319
Speaker 1: a thinking man's hotbernarrow sauce though spicy, too spicy for

612
00:35:42,400 --> 00:35:45,040
Speaker 1: my kids. My two year old insisted that I give

613
00:35:45,120 --> 00:35:51,320
Speaker 1: him some, and he declared it spicy. That's my hot tip.

614
00:35:51,640 --> 00:35:57,439
Speaker 1: What's your what's your hot tip? Tipsy should clarify the andy, Uh, well,

615
00:35:57,520 --> 00:36:00,080
Speaker 1: it's not his name. He has never once introduced himself

616
00:36:00,160 --> 00:36:03,400
Speaker 1: as such as wildly known as Poot, So I say Pooter,

617
00:36:03,760 --> 00:36:07,319
Speaker 1: That's what I'm talking about, is Andrew. I like that

618
00:36:07,360 --> 00:36:11,240
Speaker 1: style though, when you take that backstrap or a tenderlin

619
00:36:11,360 --> 00:36:16,040
Speaker 1: like that and seared on outside, have that rare bit

620
00:36:16,080 --> 00:36:19,360
Speaker 1: in the middle, but then pants here that later because

621
00:36:20,080 --> 00:36:22,160
Speaker 1: I thought invented it there or no, but it just

622
00:36:22,280 --> 00:36:24,960
Speaker 1: it reminds me of like I'm taking like, uh, you know,

623
00:36:25,000 --> 00:36:27,680
Speaker 1: like a roast beef, like a raw or a medium

624
00:36:27,760 --> 00:36:30,560
Speaker 1: rare roast beef. But then turning that into like a

625
00:36:30,600 --> 00:36:32,839
Speaker 1: steak sandwich, you know what I mean. He's dead hot

626
00:36:32,840 --> 00:36:34,560
Speaker 1: in the pant with the onions and peppers and the

627
00:36:34,600 --> 00:36:37,080
Speaker 1: flavor that then comes out of that. I think I

628
00:36:37,239 --> 00:36:42,400
Speaker 1: love that. I'm a sandwich guy, though, mean sandwiches. No,

629
00:36:42,719 --> 00:36:47,640
Speaker 1: where's that app over ballad? I'll check it out, good sauce,

630
00:36:50,160 --> 00:36:52,520
Speaker 1: give me another hot tip boot that one didn't count

631
00:36:53,040 --> 00:36:56,680
Speaker 1: hot tip. Well, I we were kind of talking about earlier.

632
00:36:56,840 --> 00:37:02,640
Speaker 1: UM just in in the way of UM is bringing

633
00:37:02,640 --> 00:37:04,960
Speaker 1: it back a little bit. But the way that things

634
00:37:05,000 --> 00:37:08,040
Speaker 1: are handled and processed along the way, you know what

635
00:37:08,040 --> 00:37:10,840
Speaker 1: I mean. I over the years of hanging out with

636
00:37:10,840 --> 00:37:13,960
Speaker 1: you guys and then seeing the way that things have evolved,

637
00:37:14,400 --> 00:37:17,520
Speaker 1: especially up with the shack, you think about how kind

638
00:37:17,520 --> 00:37:19,920
Speaker 1: of crude it was at the beginning. Things are just

639
00:37:20,040 --> 00:37:24,200
Speaker 1: kind of getting right off flate table, wrapped in sant

640
00:37:24,280 --> 00:37:28,759
Speaker 1: whacked in the freezer. And to see that evolution of UM,

641
00:37:28,920 --> 00:37:32,879
Speaker 1: the introduction of more expensive stuff correct, And I think

642
00:37:32,880 --> 00:37:35,439
Speaker 1: I just a general care you know, like your brother

643
00:37:35,520 --> 00:37:37,719
Speaker 1: Danny's just meticulous on his flace, you know, and you

644
00:37:37,760 --> 00:37:41,239
Speaker 1: can always tell the difference. But I think that translates

645
00:37:41,280 --> 00:37:43,839
Speaker 1: down the line so well. From the way that it's

646
00:37:43,880 --> 00:37:46,719
Speaker 1: handled a when it comes like right out of water,

647
00:37:47,080 --> 00:37:48,920
Speaker 1: obviously an animal that you put down on the ground,

648
00:37:49,640 --> 00:37:52,319
Speaker 1: and every step that's taken, if if there's care that

649
00:37:52,400 --> 00:37:56,160
Speaker 1: goes into every little step, I think the end result

650
00:37:56,640 --> 00:38:03,400
Speaker 1: is leaps and bounds of both everything. Um. Yeah, because

651
00:38:03,400 --> 00:38:07,520
Speaker 1: like a wrong move deal with fish, Like a couple

652
00:38:07,560 --> 00:38:10,839
Speaker 1: of wrong moves can really put you to bad spot. Yeah. Yeah.

653
00:38:11,200 --> 00:38:13,359
Speaker 1: And when you pull that out of the freezer and

654
00:38:13,400 --> 00:38:17,000
Speaker 1: it you have a a piece of meat that's just

655
00:38:17,160 --> 00:38:20,920
Speaker 1: absolutely pristine, it's just like, I don't know. To me,

656
00:38:21,040 --> 00:38:23,480
Speaker 1: it's like it's it's like Christmas, you know, to be

657
00:38:23,560 --> 00:38:26,480
Speaker 1: able to pull that out and not be like, well,

658
00:38:26,520 --> 00:38:29,279
Speaker 1: we gotta cut this away, we gotta you know it,

659
00:38:29,280 --> 00:38:32,439
Speaker 1: It elevates everything along the way. I think we're down.

660
00:38:32,480 --> 00:38:36,040
Speaker 1: And we were down fishing blue catfish in Kentucky. We

661
00:38:36,040 --> 00:38:38,040
Speaker 1: went to this guy's house and and and until we

662
00:38:38,080 --> 00:38:39,759
Speaker 1: started hanging out. We went down and spend a bunch

663
00:38:39,800 --> 00:38:46,320
Speaker 1: of time in Kentucky. Uh, jugging limb lining, what else

664
00:38:46,400 --> 00:38:50,080
Speaker 1: trot lining? Yeah, those three jugging limb line and trot

665
00:38:50,120 --> 00:38:54,520
Speaker 1: lining for channels flats and blues, turtles and turtles, and

666
00:38:54,520 --> 00:38:57,080
Speaker 1: I'd always like to fish catfish, but I never understood

667
00:38:57,120 --> 00:38:58,719
Speaker 1: and I knew that there was calfish you put in

668
00:38:58,760 --> 00:39:00,200
Speaker 1: your mouth and it was like, oh my god, out

669
00:39:00,239 --> 00:39:02,560
Speaker 1: is that bad? And it was catfish you put in

670
00:39:02,600 --> 00:39:05,400
Speaker 1: your mouth. It's like, wow, that's great. I never realized

671
00:39:05,440 --> 00:39:09,240
Speaker 1: that what you're The difference between those two things is fat.

672
00:39:10,160 --> 00:39:14,840
Speaker 1: The catfish fat taste horrible. And we went down with

673
00:39:14,880 --> 00:39:19,800
Speaker 1: the guy who catches I wanted to probably thousands of

674
00:39:19,840 --> 00:39:23,200
Speaker 1: pounds of catfish a year. Oh yeah, because we had

675
00:39:23,280 --> 00:39:28,320
Speaker 1: easy because we had in the hundreds maybe with twenty

676
00:39:28,360 --> 00:39:35,160
Speaker 1: some catfish that day. Maybe not a hundred pounds of filets. No, No,

677
00:39:35,560 --> 00:39:38,120
Speaker 1: like live weight, you know, I think we had in

678
00:39:38,120 --> 00:39:41,719
Speaker 1: the seventies for live weight. Bunch of guys fishing either way,

679
00:39:41,760 --> 00:39:45,080
Speaker 1: the guy cleans a lot of catfish. And to watch

680
00:39:45,160 --> 00:39:51,120
Speaker 1: this guy, uh, he just fishes blue catfish with jugs,

681
00:39:51,160 --> 00:39:56,239
Speaker 1: But to watch this guy go through his cleaning process

682
00:39:56,520 --> 00:40:00,239
Speaker 1: and how meticulous and fastidious and like the is the

683
00:40:00,280 --> 00:40:02,200
Speaker 1: way you do it, You don't do it that way,

684
00:40:02,600 --> 00:40:06,200
Speaker 1: and it's set up, and how carefully he defats those

685
00:40:06,200 --> 00:40:08,759
Speaker 1: flames and he takes all that pieced up meat and

686
00:40:08,760 --> 00:40:11,600
Speaker 1: put in a wheelbarrow, the hose in it. It would

687
00:40:11,640 --> 00:40:14,000
Speaker 1: just stare at it and stare at and stare at it,

688
00:40:14,080 --> 00:40:18,960
Speaker 1: watching for any little wisps of oil there will be

689
00:40:18,960 --> 00:40:24,160
Speaker 1: floating on the surface, and what he would go through

690
00:40:24,200 --> 00:40:27,319
Speaker 1: to get it where he's like, now that's ready to eat.

691
00:40:29,680 --> 00:40:33,239
Speaker 1: And that's the difference between good catfish and bad catfish.

692
00:40:33,560 --> 00:40:35,319
Speaker 1: A guy like that, I think you should follow that

693
00:40:35,400 --> 00:40:38,600
Speaker 1: up with that. We sort of had a uh, you know,

694
00:40:39,440 --> 00:40:42,600
Speaker 1: an impromptu you know, like a check on that. The the

695
00:40:42,520 --> 00:40:47,000
Speaker 1: the day when we were cooking catfish. Oh yeah, it's

696
00:40:47,040 --> 00:40:50,759
Speaker 1: that little strip of dark on the belly, right, that's

697
00:40:50,840 --> 00:40:54,239
Speaker 1: orange fat. Yeah, yeah, yeah, there's the there's the bloodline,

698
00:40:54,440 --> 00:40:56,480
Speaker 1: which they're real careful about getting rid of, and it

699
00:40:56,560 --> 00:40:59,360
Speaker 1: was fat. And the other day we had some catfish,

700
00:40:59,560 --> 00:41:01,600
Speaker 1: a huge which catfish we're just like trying to test

701
00:41:01,600 --> 00:41:04,919
Speaker 1: the catfish resping had a big piece of catfish and

702
00:41:05,040 --> 00:41:09,280
Speaker 1: I didn't defat it, kind of like half fass defatt

703
00:41:09,200 --> 00:41:14,480
Speaker 1: at it that it was store bought. And I think

704
00:41:14,520 --> 00:41:16,200
Speaker 1: that kind of tripped us up because we just figured

705
00:41:16,239 --> 00:41:19,480
Speaker 1: our store bought it's been well taken care of, you know,

706
00:41:20,200 --> 00:41:23,000
Speaker 1: not so much. We kind of took that same approach

707
00:41:23,000 --> 00:41:27,680
Speaker 1: when we're fishing those shovel those um sturgeon up with

708
00:41:27,760 --> 00:41:30,600
Speaker 1: the elstone and they kind of have that same and

709
00:41:30,640 --> 00:41:33,040
Speaker 1: we're kind of watching videos and they said it's really

710
00:41:33,040 --> 00:41:35,120
Speaker 1: important that you make sure you clean all the way

711
00:41:35,120 --> 00:41:37,360
Speaker 1: down to the white meat. And so we were kind of,

712
00:41:37,600 --> 00:41:39,480
Speaker 1: you know, taking her time and removing and we did

713
00:41:39,520 --> 00:41:42,080
Speaker 1: a little tester and you could taste the difference. And

714
00:41:42,120 --> 00:41:45,680
Speaker 1: I found it too. Even like there's certain species, Sam,

715
00:41:45,719 --> 00:41:49,959
Speaker 1: it's weird because salmon. Why are king salmon is so popular? Yeah?

716
00:41:50,640 --> 00:41:53,799
Speaker 1: Because the fat, because the fat is so great at him,

717
00:41:53,920 --> 00:41:56,719
Speaker 1: you know it. Well, there's a lot like why domestic

718
00:41:56,760 --> 00:42:01,080
Speaker 1: pork fat real tasty, but dear fat, there's nothing so

719
00:42:02,080 --> 00:42:06,480
Speaker 1: king salmon people like like them because they're fatty. When

720
00:42:06,520 --> 00:42:09,080
Speaker 1: we've butchered sharks like lemon sharks, you gotta get all

721
00:42:09,120 --> 00:42:18,719
Speaker 1: that fat off rosa taste nasty, so real, careful, that's

722
00:42:18,760 --> 00:42:21,879
Speaker 1: what you're saying. And then your brother Matt took all

723
00:42:21,880 --> 00:42:23,879
Speaker 1: those little pieces, put them in, put them in a tub,

724
00:42:23,920 --> 00:42:26,239
Speaker 1: put them in a micro wave mic rave bils and

725
00:42:26,239 --> 00:42:28,920
Speaker 1: cream cheese top for five minutes and turns them back

726
00:42:28,920 --> 00:42:34,800
Speaker 1: into gold. Yeah, I know, what's your what's your hot tip. Oh, Um,

727
00:42:34,840 --> 00:42:39,000
Speaker 1: I wasn't ready for this, um hot tip. Cal you

728
00:42:39,040 --> 00:42:44,160
Speaker 1: got one, come back to me, Um, I got I

729
00:42:44,200 --> 00:42:48,760
Speaker 1: got one. A real consistently get complimented on h on

730
00:42:48,840 --> 00:42:53,600
Speaker 1: anything involving the morale. Mushroom is I like to So

731
00:42:53,719 --> 00:42:58,239
Speaker 1: I dry all my mushrooms, um, and then you have

732
00:42:58,280 --> 00:43:02,719
Speaker 1: to reconstitute them to cook with them. And I guess

733
00:43:02,760 --> 00:43:04,719
Speaker 1: you don't have to, but I do. And so they

734
00:43:04,760 --> 00:43:08,160
Speaker 1: sit in a bowl of water for you know, twenty

735
00:43:08,160 --> 00:43:11,480
Speaker 1: four hours in the fridge, and then I'll pull those

736
00:43:11,560 --> 00:43:15,280
Speaker 1: mushrooms out, um, snip them in half with kitchen shears,

737
00:43:16,239 --> 00:43:19,759
Speaker 1: give them rinse again in the same water. Let that

738
00:43:19,800 --> 00:43:24,080
Speaker 1: calm down, Pull those mushrooms out and kind of give

739
00:43:24,120 --> 00:43:26,799
Speaker 1: them a light little squeeze to drain that water back

740
00:43:26,840 --> 00:43:30,840
Speaker 1: in there. And then I'll um strain the water the

741
00:43:30,880 --> 00:43:35,200
Speaker 1: liquid the reconstituted, the liquid that I used to reconstitute

742
00:43:35,200 --> 00:43:39,520
Speaker 1: the mushrooms, and then I just used that as mushrooms

743
00:43:39,560 --> 00:43:44,120
Speaker 1: stock for whatever sauce or the roast that I'm cooking

744
00:43:44,160 --> 00:43:48,840
Speaker 1: with the mushrooms. And man, it makes a difference. I

745
00:43:49,000 --> 00:43:54,799
Speaker 1: familiar with the school thought that you should never ever wash. Yes,

746
00:43:54,880 --> 00:43:58,040
Speaker 1: the wild mushroom but those people don't deal with mushrooms

747
00:43:58,040 --> 00:44:01,400
Speaker 1: out of burns. Well, Morrell's just with the gills on

748
00:44:01,440 --> 00:44:04,960
Speaker 1: the outside. They're in their hollow on the inside, so

749
00:44:05,040 --> 00:44:08,960
Speaker 1: there's like natural bug homes. Worm homes. Yeah, I'd always

750
00:44:08,960 --> 00:44:11,560
Speaker 1: read that about I shouldn't rinse them, and you see

751
00:44:11,600 --> 00:44:14,080
Speaker 1: it in all kinds of places, like use a gentle brush.

752
00:44:14,320 --> 00:44:17,160
Speaker 1: That might be true if you're depending on where if

753
00:44:17,200 --> 00:44:19,879
Speaker 1: you're like picking. Morrel's in some kind of like real

754
00:44:20,040 --> 00:44:24,120
Speaker 1: grassy river bottom area where it's the nice mat of

755
00:44:24,200 --> 00:44:27,440
Speaker 1: grass and he's like living there in a dust free

756
00:44:27,640 --> 00:44:29,680
Speaker 1: environment and you found him that day and there was

757
00:44:29,719 --> 00:44:33,399
Speaker 1: like a nice do on the grass or something. Yeah,

758
00:44:33,560 --> 00:44:37,480
Speaker 1: I've spent more time that I didn't wash because you're

759
00:44:37,480 --> 00:44:40,160
Speaker 1: not supposed to wash, and having a miserable time wondering

760
00:44:40,160 --> 00:44:43,399
Speaker 1: about like what's gonna happen to my teeth? Yeah, from

761
00:44:43,400 --> 00:44:46,360
Speaker 1: the grip that I'm eating because even if you and

762
00:44:46,560 --> 00:44:50,080
Speaker 1: I'm just especially when I'm cooking for other folks, I'm

763
00:44:50,200 --> 00:44:52,400
Speaker 1: real gentle with them because I want to want to

764
00:44:52,440 --> 00:44:57,080
Speaker 1: be pretty. Um, it's impossible to clean those things like

765
00:44:57,160 --> 00:45:01,279
Speaker 1: you will never get every stitutor. I think they they're

766
00:45:01,280 --> 00:45:04,880
Speaker 1: hardy enough. You know they're not like to get not

767
00:45:04,920 --> 00:45:06,920
Speaker 1: like a shaggy man. It's just gonna dissolve. It's a

768
00:45:07,040 --> 00:45:10,520
Speaker 1: it's it's hardy enough to hold up to to. I

769
00:45:10,640 --> 00:45:13,680
Speaker 1: usually sell them for a while fresh, just to get

770
00:45:14,840 --> 00:45:16,879
Speaker 1: my bro one time was picking him. He was out

771
00:45:16,920 --> 00:45:19,000
Speaker 1: trying to pick him for sale. He had a commercial

772
00:45:19,000 --> 00:45:22,000
Speaker 1: permit in a big burn. You know they're holding up

773
00:45:22,040 --> 00:45:28,440
Speaker 1: like commercial harvesting. Just just to clarify, so just for listeners, Uh,

774
00:45:28,840 --> 00:45:34,680
Speaker 1: mushrooms have like like a like a micro rizal, doesn't

775
00:45:34,680 --> 00:45:37,640
Speaker 1: I say in the word right micro rise them. There's

776
00:45:37,640 --> 00:45:40,359
Speaker 1: a there's an underground the my celium or something like that.

777
00:45:41,480 --> 00:45:44,279
Speaker 1: A mushroom has an underground structure. So when you see

778
00:45:44,320 --> 00:45:47,600
Speaker 1: a mushroom pop up. This isn't a good perfect analogy,

779
00:45:47,640 --> 00:45:49,320
Speaker 1: but just think about like this, when when a mushroom

780
00:45:49,360 --> 00:45:53,680
Speaker 1: pops up, you're seeing the apple of an apple tree.

781
00:45:54,440 --> 00:45:56,960
Speaker 1: But in the mushrooms case, it's not you know, not

782
00:45:57,080 --> 00:46:00,239
Speaker 1: the same thing as a plant but fungi. But you're

783
00:46:00,239 --> 00:46:06,360
Speaker 1: seeing is the macro fructation, the fruiting body of a

784
00:46:06,480 --> 00:46:11,719
Speaker 1: very large underground network of my celia. I think it's

785
00:46:12,320 --> 00:46:17,600
Speaker 1: my celium cum a big structure that's like imagine as

786
00:46:17,640 --> 00:46:22,279
Speaker 1: this tree like underground structure that puts off a fruit um.

787
00:46:22,280 --> 00:46:25,480
Speaker 1: When we talk about morals after forest fires, there's something

788
00:46:25,520 --> 00:46:33,360
Speaker 1: that happens is not well understood that the underground structure

789
00:46:33,360 --> 00:46:36,200
Speaker 1: of the morale is there. It's like omnipresent, it's just

790
00:46:36,280 --> 00:46:39,680
Speaker 1: down there. And something about the action of the fire.

791
00:46:40,120 --> 00:46:42,960
Speaker 1: It might be that it stresses that whole system out

792
00:46:43,000 --> 00:46:45,000
Speaker 1: and it's like, holy hell, we gotta get out of here.

793
00:46:45,560 --> 00:46:47,600
Speaker 1: And it crank and they will all of a sudden

794
00:46:47,680 --> 00:46:52,200
Speaker 1: crank out. You could have scorched earth, yes, moon dust

795
00:46:52,719 --> 00:46:56,600
Speaker 1: and the following well, it could happen different times. Generally,

796
00:46:56,640 --> 00:46:59,280
Speaker 1: if it burns one summer, so it burns in August,

797
00:47:00,840 --> 00:47:04,480
Speaker 1: the following April, May, June, depending on elevation, latitude, and

798
00:47:04,520 --> 00:47:07,040
Speaker 1: other factors, all of a sudden in the right place,

799
00:47:08,040 --> 00:47:14,680
Speaker 1: it's just a bananza where what it is carpeted in Morrel's.

800
00:47:14,800 --> 00:47:19,000
Speaker 1: That is a difference between mushroom hunting and mushroom harvesting,

801
00:47:19,680 --> 00:47:24,400
Speaker 1: and guys that commercially harvest Morrel's will often that that's

802
00:47:24,440 --> 00:47:27,040
Speaker 1: where commercially harvest and Morrell's are coming out of. Oftentimes,

803
00:47:27,160 --> 00:47:29,360
Speaker 1: is that a big burns where you can go and

804
00:47:29,400 --> 00:47:32,399
Speaker 1: pick like a hundred pounds and morels. Now, my bro

805
00:47:32,520 --> 00:47:36,239
Speaker 1: one time picked a bunch fixing to sell and he

806
00:47:36,280 --> 00:47:40,120
Speaker 1: picked him after a rain, and his entire pick was

807
00:47:40,160 --> 00:47:44,880
Speaker 1: rejected for how gritty, too much ash, You can't get

808
00:47:44,960 --> 00:47:50,279
Speaker 1: him clean. So he then had his tub supply got

809
00:47:50,320 --> 00:47:55,040
Speaker 1: maxed because he then had like everything possibly he was

810
00:47:55,080 --> 00:47:58,080
Speaker 1: like drying morrel's NonStop. And then we ate gritty mushrooms

811
00:47:58,080 --> 00:48:04,880
Speaker 1: for And I've done like a pretty damned abusive cleaning

812
00:48:04,960 --> 00:48:09,880
Speaker 1: process on these before, and and I think the the

813
00:48:10,080 --> 00:48:11,960
Speaker 1: right way to do it lies somewhere in the middle.

814
00:48:12,320 --> 00:48:15,719
Speaker 1: Like it, it's amazing how much that mushroom gets beaten up.

815
00:48:15,760 --> 00:48:21,240
Speaker 1: And when you're finally draining your washtub, bucket, tub, whatever,

816
00:48:21,800 --> 00:48:25,520
Speaker 1: how much mushroom is on the bottom there and residue

817
00:48:25,520 --> 00:48:28,520
Speaker 1: with down there with all the ash, and and every

818
00:48:28,560 --> 00:48:32,759
Speaker 1: third morally open up has a Rollie Polly in it. Yeah, yeah, no,

819
00:48:32,840 --> 00:48:38,360
Speaker 1: I mean they're buggy, they're dirty, but man they're delicious. Hey, Yanny,

820
00:48:38,440 --> 00:48:41,680
Speaker 1: will you will you type up? I just want to

821
00:48:41,680 --> 00:48:45,200
Speaker 1: get people square type up my celium and micro riza

822
00:48:46,320 --> 00:48:48,920
Speaker 1: my celium being M y c E l I U

823
00:48:49,120 --> 00:48:53,279
Speaker 1: M microries to be an m y C eight. You'll

824
00:48:53,320 --> 00:48:57,720
Speaker 1: figure it out. I've been told that there is hardly

825
00:48:57,800 --> 00:49:01,160
Speaker 1: a surface out there that doesn't have of a morale

826
00:49:01,280 --> 00:49:03,279
Speaker 1: spore on it. I've seen them come up in some

827
00:49:03,400 --> 00:49:06,080
Speaker 1: crazy places. You see those studies they've done, and they've

828
00:49:06,120 --> 00:49:09,640
Speaker 1: gone in like they go into a school where you

829
00:49:09,640 --> 00:49:12,279
Speaker 1: have like a building with tons of small rooms and

830
00:49:12,520 --> 00:49:16,160
Speaker 1: multi floors out and they'll go in with a you're

831
00:49:16,200 --> 00:49:20,120
Speaker 1: going with a mushroom and walk down the hall and

832
00:49:20,160 --> 00:49:22,719
Speaker 1: then wait some period of time and then going and

833
00:49:22,800 --> 00:49:27,000
Speaker 1: test air. And the sports. Yeah, the sports like a

834
00:49:27,080 --> 00:49:29,720
Speaker 1: mushroom spore. There's the thing like a lot of mushroom

835
00:49:29,760 --> 00:49:31,719
Speaker 1: hunters be like, oh, you can only carry your mushrooms

836
00:49:31,719 --> 00:49:35,160
Speaker 1: in a basket not a bag because you need to

837
00:49:35,160 --> 00:49:38,080
Speaker 1: make sure the spores are getting out and being distributed.

838
00:49:38,960 --> 00:49:42,279
Speaker 1: Yeah that that. But people say the sports are omnipresent. Yeah,

839
00:49:42,280 --> 00:49:48,439
Speaker 1: they're everywhere, and it's multiple, multiple, multiple generations that are um.

840
00:49:48,680 --> 00:49:52,280
Speaker 1: The way I've been told now is you know they're uh,

841
00:49:52,320 --> 00:49:55,200
Speaker 1: the mushroom hunters. They are where they are kept. Deal.

842
00:49:55,280 --> 00:49:59,600
Speaker 1: They're just waiting for that combination of heat but not

843
00:49:59,719 --> 00:50:03,000
Speaker 1: too much heat, moisture but not too much moisture disturb bants,

844
00:50:03,040 --> 00:50:07,120
Speaker 1: but not too much disturb bants to create that little

845
00:50:07,280 --> 00:50:10,320
Speaker 1: micro climate that they like. Yeah, when when you're hunting,

846
00:50:10,320 --> 00:50:12,759
Speaker 1: you're going to your spots, Like I've been just put

847
00:50:12,800 --> 00:50:15,839
Speaker 1: off all the time that I know over twenty years,

848
00:50:15,880 --> 00:50:18,239
Speaker 1: I know every year there'll be a mushroom in that

849
00:50:18,280 --> 00:50:20,279
Speaker 1: same spot. Yeah, you just got to be there on

850
00:50:20,320 --> 00:50:22,000
Speaker 1: the right day it is. Yeah, you watched the while,

851
00:50:22,040 --> 00:50:24,480
Speaker 1: you wait for that perfect soil condition and then you

852
00:50:24,520 --> 00:50:26,279
Speaker 1: go out there and boom there They are about a

853
00:50:26,280 --> 00:50:29,120
Speaker 1: couple times where I moved where I moved away from

854
00:50:29,160 --> 00:50:35,120
Speaker 1: an area and then very ceremoniously passed along my moral spots.

855
00:50:35,320 --> 00:50:37,560
Speaker 1: I'm not sure if I do that. I mean those

856
00:50:37,600 --> 00:50:41,440
Speaker 1: are Yeah, there's certain things that I just cannot part with.

857
00:50:42,600 --> 00:50:44,040
Speaker 1: You just want it to be that I'd rather know.

858
00:50:44,160 --> 00:50:48,480
Speaker 1: One picked Yeah, yeah, that's exactly They rotted into the ground.

859
00:50:48,600 --> 00:50:51,080
Speaker 1: It is so hard to find him sometimes. But one

860
00:50:51,120 --> 00:50:54,560
Speaker 1: cool experiment, um for folks that are into picking mushrooms

861
00:50:54,640 --> 00:50:57,080
Speaker 1: is if you get your mushrooms home, you lay them

862
00:50:57,080 --> 00:51:01,279
Speaker 1: out on a big screen, um, and you start that

863
00:51:01,400 --> 00:51:06,799
Speaker 1: drying process. They will and it must be somewhat forcibly

864
00:51:07,120 --> 00:51:13,360
Speaker 1: discharge those spores on the screen, and so um, you

865
00:51:13,400 --> 00:51:18,200
Speaker 1: know if you have like a dark windows screen, Um,

866
00:51:18,600 --> 00:51:21,480
Speaker 1: you remove that mushroom and then you look and it

867
00:51:21,600 --> 00:51:25,799
Speaker 1: leaves a really beautiful design of spores on there. And

868
00:51:25,800 --> 00:51:28,560
Speaker 1: I always thought somebody much more alreadsy than me could

869
00:51:28,560 --> 00:51:31,279
Speaker 1: probably make something cool. Well that's a that's a diagnostic

870
00:51:31,360 --> 00:51:35,000
Speaker 1: tool for I D and mushroom. As you take a

871
00:51:35,040 --> 00:51:36,640
Speaker 1: spore print, because you look at it, mushroom be like,

872
00:51:36,640 --> 00:51:39,719
Speaker 1: that's a bit of mushroom is brown. But you'll be

873
00:51:39,760 --> 00:51:41,640
Speaker 1: reading like you try to go like, so is it

874
00:51:41,719 --> 00:51:43,920
Speaker 1: the is it the good one that looks like that

875
00:51:44,000 --> 00:51:46,760
Speaker 1: or the poison one that looks like that? And it'll say,

876
00:51:46,800 --> 00:51:48,640
Speaker 1: the good one that looks like that will throw a

877
00:51:48,680 --> 00:51:51,399
Speaker 1: purple spore print. The poison one that looks like that

878
00:51:51,520 --> 00:51:53,840
Speaker 1: will throw a yellow spore print. And you lay that

879
00:51:53,880 --> 00:51:55,399
Speaker 1: thing out on a white piece of paper and get

880
00:51:55,440 --> 00:51:56,880
Speaker 1: a spot print. You look at like, I don't know

881
00:51:56,920 --> 00:51:59,200
Speaker 1: how it's brown, but that's got a yellow there's a

882
00:51:59,280 --> 00:52:03,759
Speaker 1: yellow mark on that paper. I did I would have

883
00:52:03,760 --> 00:52:08,040
Speaker 1: been poisoned by mushrooms one time. Um, was it a

884
00:52:08,200 --> 00:52:11,839
Speaker 1: real deal or was it just astro intestinal upset? It's

885
00:52:11,880 --> 00:52:16,719
Speaker 1: like wild mushrooms have too. A mycologist, which is a

886
00:52:17,000 --> 00:52:20,160
Speaker 1: you know, like my collogist is a mushroom biologist. My

887
00:52:20,200 --> 00:52:22,080
Speaker 1: cologist might hear this to be like, that's not right,

888
00:52:22,120 --> 00:52:23,600
Speaker 1: but this is I can tell you, I can guarantee

889
00:52:23,640 --> 00:52:26,719
Speaker 1: you that this is kind of right. There's mushroom toxins

890
00:52:26,719 --> 00:52:30,719
Speaker 1: that are neurotoxins. Okay, the mess with your head like

891
00:52:30,800 --> 00:52:34,279
Speaker 1: eating shrooms, right, that'd be like a nero toxin. And

892
00:52:34,280 --> 00:52:36,719
Speaker 1: then there's mushroom toxins to just like screw you up.

893
00:52:37,480 --> 00:52:42,759
Speaker 1: You're digestive track, all right, so they mess your brain up,

894
00:52:42,840 --> 00:52:45,080
Speaker 1: or they mess your gut up. I got messed up

895
00:52:45,080 --> 00:52:48,719
Speaker 1: by the gut kind. And it was eating queen bleats well,

896
00:52:48,800 --> 00:52:52,920
Speaker 1: caribou hunting, and I'd eat a million queen bleats in

897
00:52:52,960 --> 00:52:55,600
Speaker 1: the lower forty eight not a million, but quite a handful.

898
00:52:56,920 --> 00:52:58,640
Speaker 1: And then we were eating them up there. And then

899
00:52:58,640 --> 00:53:01,239
Speaker 1: I later learned from my ecologist who was saying, you know,

900
00:53:01,400 --> 00:53:04,200
Speaker 1: it's a thing that a lot of people who can

901
00:53:04,239 --> 00:53:07,799
Speaker 1: eat queen bleats wind up being intolerant of the queen

902
00:53:07,840 --> 00:53:14,959
Speaker 1: bleats on the Arctic slope. Some difference about them. There's

903
00:53:14,960 --> 00:53:22,520
Speaker 1: a mushroom that is highly toxic unless a caribou or

904
00:53:22,600 --> 00:53:26,880
Speaker 1: reindeer eats it. Then you can drink that reindeer's piss

905
00:53:27,400 --> 00:53:32,879
Speaker 1: and trip. Let's take it into the extreme. Yeah, it's

906
00:53:32,880 --> 00:53:34,920
Speaker 1: one of the it's like, uh, it's like the fly

907
00:53:35,120 --> 00:53:37,399
Speaker 1: of Garrick or one of the related to that. It's

908
00:53:37,400 --> 00:53:39,440
Speaker 1: like when you're watching a cartoon and there's a mushroom.

909
00:53:39,440 --> 00:53:41,480
Speaker 1: It's a red mushroom with white spots on it. That's

910
00:53:41,560 --> 00:53:45,240
Speaker 1: like present in all cars. It's like the classic poison mushroom.

911
00:53:45,280 --> 00:53:48,040
Speaker 1: Mushroom which grow right near my house. There's there's some

912
00:53:48,120 --> 00:53:51,560
Speaker 1: of those, most falls, there's some of those about a

913
00:53:51,600 --> 00:53:55,200
Speaker 1: hundred fift yards from here. A white mushroom, a red

914
00:53:55,280 --> 00:53:57,840
Speaker 1: mushroom with white spots out like in the Smurfs stuff.

915
00:53:58,040 --> 00:54:02,960
Speaker 1: That's the mushroom. Yeah, but if a reindeer eats it

916
00:54:03,040 --> 00:54:05,680
Speaker 1: and you drink his piss, you'll trip. Not that I've

917
00:54:05,680 --> 00:54:08,000
Speaker 1: done it, but it's a it's a thing that Siberian

918
00:54:08,080 --> 00:54:13,880
Speaker 1: herd hers do. It's yeah, tripping in the boreal force.

919
00:54:17,080 --> 00:54:18,720
Speaker 1: What would you find out if you've done your research?

920
00:54:20,200 --> 00:54:23,319
Speaker 1: The is you just want a definition of the two? Yeah,

921
00:54:23,320 --> 00:54:27,040
Speaker 1: because I like my celium is the vegetative part of

922
00:54:27,040 --> 00:54:31,840
Speaker 1: a fungus or fungus like bacterial colony consisting of a

923
00:54:31,880 --> 00:54:35,279
Speaker 1: mass of branching thread like hi fai, that's who's living

924
00:54:35,320 --> 00:54:38,480
Speaker 1: under the ground. Yeah, Mike Rizals does that? Does that

925
00:54:38,560 --> 00:54:42,840
Speaker 1: a term for the relationship, Yes, symbiotic association between a

926
00:54:42,880 --> 00:54:46,160
Speaker 1: fungus and the roots of a vascular host plant. Yeah,

927
00:54:46,200 --> 00:54:49,360
Speaker 1: because like morrel's they have. That's right. Now, let's come

928
00:54:49,400 --> 00:54:53,600
Speaker 1: back to me. Morrell's have a micro rizal relationship with say,

929
00:54:53,880 --> 00:55:00,200
Speaker 1: tulip popper poplars in Virginia, elm trees near where I

930
00:55:00,280 --> 00:55:06,959
Speaker 1: used to live, cotton woods, aspens must be pond roast

931
00:55:07,040 --> 00:55:11,480
Speaker 1: pines found some underneath, and pondros orchards in some places.

932
00:55:11,560 --> 00:55:13,440
Speaker 1: And you might have none of these things growing in

933
00:55:13,520 --> 00:55:17,120
Speaker 1: your yard and haul in some wood chips and then

934
00:55:17,120 --> 00:55:18,879
Speaker 1: all of a sudden realize you had some morrels pop

935
00:55:18,920 --> 00:55:21,960
Speaker 1: out of your wood chips. I've seen that happen when

936
00:55:21,960 --> 00:55:27,120
Speaker 1: I was a tree surgeon. Interest because people do that now, right,

937
00:55:27,120 --> 00:55:31,480
Speaker 1: like they bring in half rotten logs and special location

938
00:55:33,280 --> 00:55:39,120
Speaker 1: not more a quality difference. And this is something we've

939
00:55:39,320 --> 00:55:44,120
Speaker 1: tested out thoroughly. Between what were referred to as natural morales,

940
00:55:44,239 --> 00:55:51,560
Speaker 1: which are non fire producing morales, and your fire morales. Now,

941
00:55:51,560 --> 00:55:57,719
Speaker 1: your fire morales typically um over abundance Banan's abundance the

942
00:55:57,800 --> 00:56:02,480
Speaker 1: year after the fire, and then they decline rapidly, sometimes

943
00:56:02,560 --> 00:56:04,799
Speaker 1: from what I've seen, fall off the face of the earth.

944
00:56:04,840 --> 00:56:08,080
Speaker 1: They're just not next year, the next year. Now your

945
00:56:08,160 --> 00:56:13,160
Speaker 1: you have your annual spots where uh, if the conditions

946
00:56:13,160 --> 00:56:16,720
Speaker 1: are right, they'll produce every single year the big giant

947
00:56:16,800 --> 00:56:21,600
Speaker 1: yellows escala, even if they're small or blonde or black.

948
00:56:22,760 --> 00:56:26,160
Speaker 1: The wall of the mushroom seems to just be meteor

949
00:56:27,200 --> 00:56:31,759
Speaker 1: and man, those things there's that. Uh, that's something I've

950
00:56:31,760 --> 00:56:33,640
Speaker 1: noticed but never thought about. Your right, I never like

951
00:56:33,760 --> 00:56:38,360
Speaker 1: correlated it to location, but somewhere else just have a

952
00:56:38,400 --> 00:56:42,080
Speaker 1: wall on them. I got one about the size of

953
00:56:42,480 --> 00:56:46,040
Speaker 1: the perfect size of a good high walled saute pan,

954
00:56:46,840 --> 00:56:52,080
Speaker 1: and uh, one mushroom, one mushroom, And did how big

955
00:56:52,120 --> 00:56:58,960
Speaker 1: is this saw tape? This was probably a fourteen Holy shit? Yeah,

956
00:56:59,000 --> 00:57:01,520
Speaker 1: you ever see the back of austrooms demystified the morels

957
00:57:01,600 --> 00:57:06,560
Speaker 1: dudes holding on the back of that book's headsize morals. Man, so,

958
00:57:07,000 --> 00:57:11,320
Speaker 1: but I smoked this thing with the smoked um smoked

959
00:57:11,320 --> 00:57:17,760
Speaker 1: octopus elk Italian sausage spicy and like its nice, you know,

960
00:57:17,880 --> 00:57:23,000
Speaker 1: mirror POI probably carrot some some celery and stuff and

961
00:57:23,000 --> 00:57:27,040
Speaker 1: and baked that baby for a little while and topped

962
00:57:27,040 --> 00:57:31,240
Speaker 1: her off some mushroom sauce or some uh tomato sauce

963
00:57:31,280 --> 00:57:34,960
Speaker 1: and tough to beat, man, But cutting through that thing.

964
00:57:35,040 --> 00:57:40,320
Speaker 1: The point here is it is a steak. Yeah, you're like, whoa,

965
00:57:40,960 --> 00:57:43,440
Speaker 1: you know what. It fights back against the knife. It's great.

966
00:57:43,600 --> 00:57:46,960
Speaker 1: No cal talk us through your talk us through your

967
00:57:46,960 --> 00:57:50,600
Speaker 1: tongue preparation. Um, are you guys gonna cover this in

968
00:57:50,640 --> 00:57:54,080
Speaker 1: the new cookbook? Let me talking about tongues and they're good,

969
00:57:54,320 --> 00:57:58,120
Speaker 1: good every well, you're like a big tongue man every day.

970
00:57:58,240 --> 00:58:00,800
Speaker 1: Is that a recipe that you share? Yeah, it is.

971
00:58:01,360 --> 00:58:03,280
Speaker 1: It is. Maybe you can share with me and then

972
00:58:03,480 --> 00:58:05,120
Speaker 1: I can share it with the rest of the world.

973
00:58:05,640 --> 00:58:07,120
Speaker 1: Why can't he just tell us right now how he

974
00:58:07,160 --> 00:58:09,280
Speaker 1: likes to cook game tongues. Yeah, he can do that

975
00:58:09,360 --> 00:58:12,920
Speaker 1: as well, But it's hard to then replicate that. People

976
00:58:12,960 --> 00:58:18,000
Speaker 1: are dying to questions every single day. Hey, you got

977
00:58:18,000 --> 00:58:19,960
Speaker 1: a tongue, you guys, talk me into taking the tongue

978
00:58:20,000 --> 00:58:21,680
Speaker 1: you get What do I do? What I do? This

979
00:58:21,720 --> 00:58:25,040
Speaker 1: damn thing. Yeah, exactly. So the quick version is, is

980
00:58:25,120 --> 00:58:28,160
Speaker 1: I prefer pressure cooker. I'll pile a bunch of tongues

981
00:58:28,200 --> 00:58:34,520
Speaker 1: in there, let it roll on high for like twenty minutes. Yeah. Uh.

982
00:58:34,640 --> 00:58:36,600
Speaker 1: At what point do you think a tongue is worth

983
00:58:36,640 --> 00:58:39,480
Speaker 1: messling with? I take them off even out of like

984
00:58:39,480 --> 00:58:42,479
Speaker 1: a white middle, tiny white tails that mountain goat this year.

985
00:58:43,640 --> 00:58:47,680
Speaker 1: Take them an old tongue. Yeah, I may not. I know,

986
00:58:47,760 --> 00:58:49,440
Speaker 1: I am not as picky as some folks. And you

987
00:58:49,520 --> 00:58:52,600
Speaker 1: speed cut it where you open up the bottom of

988
00:58:52,600 --> 00:58:56,880
Speaker 1: the jaw, ye pull it out. Yeah, it's almost out

989
00:58:56,880 --> 00:59:01,440
Speaker 1: of like scarface, right, it almost wants to come out. Yeah.

990
00:59:01,520 --> 00:59:07,440
Speaker 1: So you cut along the inside line in the jaw. Uh,

991
00:59:07,560 --> 00:59:09,000
Speaker 1: and then you can kind of reach up there and

992
00:59:09,000 --> 00:59:10,840
Speaker 1: hook it. And then you're cutting at the back of

993
00:59:10,840 --> 00:59:13,840
Speaker 1: the track. Yeah, and and the rest is pretty explaining.

994
00:59:13,920 --> 00:59:16,200
Speaker 1: It's disturbing how fast you can get a tongue out.

995
00:59:16,360 --> 00:59:18,080
Speaker 1: It is you'd like to think of your tongues in

996
00:59:18,160 --> 00:59:22,240
Speaker 1: there better than it is. Yes, Now, if your critter

997
00:59:22,320 --> 00:59:24,240
Speaker 1: has frozen, like if you chucked her in the back

998
00:59:24,280 --> 00:59:26,720
Speaker 1: of the track and it froze overnight, then you have

999
00:59:26,800 --> 00:59:29,200
Speaker 1: to be more careful because there's a good chance you're

1000
00:59:29,200 --> 00:59:31,800
Speaker 1: gonna cut through a portion of your tongue and then

1001
00:59:31,800 --> 00:59:34,200
Speaker 1: you're you gotta kind of cook it right away, because

1002
00:59:34,240 --> 00:59:37,160
Speaker 1: the nice thing is they're all self contained. So um,

1003
00:59:37,200 --> 00:59:41,760
Speaker 1: the peeling part is wash it. You wash it pressure

1004
00:59:41,920 --> 00:59:43,600
Speaker 1: I like the pressure cooker, but you can just boil

1005
00:59:43,640 --> 00:59:46,640
Speaker 1: it also, just flat ass like that's it. You're not

1006
00:59:46,800 --> 00:59:50,280
Speaker 1: brining it ahead of time, just not not for the

1007
00:59:50,320 --> 00:59:52,320
Speaker 1: way I like to cook it. That's that's what I'm

1008
00:59:52,320 --> 00:59:56,200
Speaker 1: trying to find. And then I'll take it just like

1009
00:59:56,240 --> 01:00:01,640
Speaker 1: a pepper and throw it in the freezer like paper bag.

1010
01:00:01,720 --> 01:00:03,480
Speaker 1: Throw it in the freezer, and then you start working

1011
01:00:03,520 --> 01:00:08,240
Speaker 1: on your sauce, which chopped up a bunch of just

1012
01:00:08,400 --> 01:00:11,720
Speaker 1: like a pepper. I got that part. You're not for

1013
01:00:12,120 --> 01:00:14,880
Speaker 1: my likings. You're not spending enough time on what it

1014
01:00:15,000 --> 01:00:18,560
Speaker 1: is you're doing by pressure cooking and boiling it and

1015
01:00:18,840 --> 01:00:23,480
Speaker 1: or boiling it. So basically, your tongue has um, and

1016
01:00:23,600 --> 01:00:26,880
Speaker 1: that's true. Your tongue. Everybody's tongue has this rind on

1017
01:00:26,880 --> 01:00:31,400
Speaker 1: the outside, a skin. Um. The meat on the inside

1018
01:00:31,480 --> 01:00:34,280
Speaker 1: is nice and fatty, which is probably why I like

1019
01:00:34,360 --> 01:00:38,960
Speaker 1: it so much. And by um boiling it um you

1020
01:00:39,000 --> 01:00:44,320
Speaker 1: are getting that skin to kind of release, I I

1021
01:00:44,320 --> 01:00:48,000
Speaker 1: would think, and then get where it slips off. Yeah,

1022
01:00:48,200 --> 01:00:53,160
Speaker 1: and then if you chuck that thing in the freezer. Um,

1023
01:00:54,240 --> 01:00:58,800
Speaker 1: for reasons unknown to me, it's separates really easy, like

1024
01:00:58,960 --> 01:01:03,240
Speaker 1: finger peel with zero meat loss because you don't want that.

1025
01:01:03,800 --> 01:01:08,360
Speaker 1: But the the tip it's difficult. The tip is difficult

1026
01:01:08,400 --> 01:01:11,280
Speaker 1: and it can be triaged. And that's where like you're

1027
01:01:11,440 --> 01:01:15,720
Speaker 1: small white tail tongues. Um, the kind of the chucking

1028
01:01:15,720 --> 01:01:18,360
Speaker 1: it in the freezer for twenty minutes is kind of

1029
01:01:18,400 --> 01:01:21,960
Speaker 1: critical because he gets too much meat loss. If it

1030
01:01:22,080 --> 01:01:27,280
Speaker 1: sticks to that, he's a knife to shave. It's so

1031
01:01:27,440 --> 01:01:30,320
Speaker 1: like if I'll simmer it for three to four hours,

1032
01:01:31,000 --> 01:01:32,400
Speaker 1: depending on how big the tongue is, and I just

1033
01:01:32,520 --> 01:01:36,040
Speaker 1: keep checking by jabbing a fork into the base and

1034
01:01:36,080 --> 01:01:39,000
Speaker 1: then I throw mine in an ice water bath. Yeah,

1035
01:01:39,200 --> 01:01:42,800
Speaker 1: the same results, you know, it just it varies so

1036
01:01:42,920 --> 01:01:45,200
Speaker 1: much Like I was with a buddy mine, a chef.

1037
01:01:45,240 --> 01:01:47,880
Speaker 1: You remember that. Have you met Matt Weingarten a chef.

1038
01:01:48,560 --> 01:01:51,040
Speaker 1: I was watching him do nine reveal tongues one time.

1039
01:01:51,920 --> 01:01:53,760
Speaker 1: And the outer skin on a veal tongue is not

1040
01:01:53,880 --> 01:01:55,880
Speaker 1: well adhered to the tongue like it is on a

1041
01:01:55,920 --> 01:01:59,560
Speaker 1: game animal because he just like simmer him for two hours,

1042
01:01:59,640 --> 01:02:01,600
Speaker 1: throw them ice water bath and it was like taking

1043
01:02:01,600 --> 01:02:05,200
Speaker 1: someone's shoe off. Yea. The skin was just like whoop, gone,

1044
01:02:05,880 --> 01:02:08,760
Speaker 1: I might do it. That ain't anything like what I've experienced,

1045
01:02:08,800 --> 01:02:11,400
Speaker 1: because I'll boil him for three to four hours and

1046
01:02:11,400 --> 01:02:13,000
Speaker 1: then I'll be able to get the base of the

1047
01:02:13,040 --> 01:02:14,840
Speaker 1: tongue slipped off. But then I'm in there with a

1048
01:02:14,880 --> 01:02:19,080
Speaker 1: pairing knife working away on the tip. Yeah, because just

1049
01:02:19,320 --> 01:02:21,760
Speaker 1: getting that out her skin layer off and and maybe

1050
01:02:22,160 --> 01:02:24,560
Speaker 1: and subconsciously that's why I would kind of wait till

1051
01:02:24,840 --> 01:02:28,400
Speaker 1: Thanksgiving her Christmas when I've because if I helped pack

1052
01:02:28,520 --> 01:02:33,360
Speaker 1: some somebody's creator out of the woods for him, um,

1053
01:02:33,480 --> 01:02:35,880
Speaker 1: you know, I typically have an abundance of meat, but

1054
01:02:36,640 --> 01:02:39,280
Speaker 1: everybody's like, hey, do you want a quarter off this thing?

1055
01:02:39,600 --> 01:02:42,120
Speaker 1: Like yeah, I just give me the time. Got where

1056
01:02:42,160 --> 01:02:45,840
Speaker 1: people fight over the tongues. I know, remy warrant and

1057
01:02:46,200 --> 01:02:49,800
Speaker 1: gotta elk. He gotta elk, And I was like, you know,

1058
01:02:49,920 --> 01:02:51,320
Speaker 1: and it was like he was like, go ahead and

1059
01:02:51,960 --> 01:02:55,680
Speaker 1: grab what you want off the elk. And I could

1060
01:02:55,680 --> 01:02:57,680
Speaker 1: like grab myself up and I grab the tongue. He's

1061
01:02:57,680 --> 01:03:00,880
Speaker 1: like oh't know, not that I don't care. It's like

1062
01:03:00,880 --> 01:03:02,840
Speaker 1: I don't care about the tender lines of back straps.

1063
01:03:02,880 --> 01:03:05,959
Speaker 1: Don't take the song man, it's it's the real deal.

1064
01:03:06,080 --> 01:03:10,720
Speaker 1: So um, then while this meat your tongues are in

1065
01:03:10,720 --> 01:03:16,360
Speaker 1: the freezer, I uh work on the sauce, which my

1066
01:03:16,400 --> 01:03:21,040
Speaker 1: buddy Jim chard Alley this is mom's creole sauce, is

1067
01:03:21,120 --> 01:03:27,480
Speaker 1: what he calls it. Um, but it's uh chopped green olives, pimentos, garlic,

1068
01:03:28,840 --> 01:03:36,640
Speaker 1: red wine, black pepper, uh, and crushed canned tomatoes. So

1069
01:03:36,680 --> 01:03:41,000
Speaker 1: we should I just get tomatoes? No, get canned tomatoes. Yeah.

1070
01:03:41,120 --> 01:03:44,040
Speaker 1: That that that school thought bugs me when people are

1071
01:03:44,040 --> 01:03:47,320
Speaker 1: like down on you for using this is different. Yeah,

1072
01:03:47,400 --> 01:03:50,400
Speaker 1: this is like it's just different. It's helpful sometimes, yeah,

1073
01:03:50,440 --> 01:03:52,840
Speaker 1: but I don't know if is it it's super helpful,

1074
01:03:52,880 --> 01:03:57,720
Speaker 1: But is it like a coming out of the depression thing?

1075
01:03:58,560 --> 01:04:01,480
Speaker 1: I don't know, Like, wouldn't know. Just use cand tomatoes?

1076
01:04:01,520 --> 01:04:04,240
Speaker 1: Who are you prejudiced against? Can tomatoes? Use them all?

1077
01:04:05,920 --> 01:04:08,280
Speaker 1: I mean there's an application for them. I mean their

1078
01:04:08,480 --> 01:04:11,000
Speaker 1: their process to the point where you want to put

1079
01:04:11,080 --> 01:04:14,800
Speaker 1: them into a sauce, you know. Yeah, So get this

1080
01:04:15,760 --> 01:04:20,600
Speaker 1: sauce kind of simmering you know, with enough liquid and

1081
01:04:20,600 --> 01:04:26,200
Speaker 1: and uh, I I also use my reconstituted morals and

1082
01:04:26,240 --> 01:04:32,280
Speaker 1: the the juice accompanying that. Uh. And then I'll pull

1083
01:04:32,320 --> 01:04:36,400
Speaker 1: the tongues out. I'll peel the tongues, uh, chop the

1084
01:04:36,440 --> 01:04:42,640
Speaker 1: tongues into you know about you know, your thumbnail sized pieces,

1085
01:04:43,360 --> 01:04:48,240
Speaker 1: maybe a little bit bigger, and just let that simmer. Uh.

1086
01:04:48,280 --> 01:04:51,880
Speaker 1: And then I'll fry polenta. Just get the you know,

1087
01:04:51,920 --> 01:04:53,800
Speaker 1: the tubes of polenta that you see at the store,

1088
01:04:54,400 --> 01:04:57,640
Speaker 1: cut them into rounds and give them a nice little

1089
01:04:57,960 --> 01:05:04,280
Speaker 1: fry and then uh and croc pots perfect for this too. Um.

1090
01:05:04,320 --> 01:05:08,200
Speaker 1: But you know, take you know, sauce and a couple

1091
01:05:08,240 --> 01:05:10,320
Speaker 1: of chunks to make sure there's morel in there, and

1092
01:05:10,440 --> 01:05:14,000
Speaker 1: stack it up all nice on that polenta and a

1093
01:05:14,080 --> 01:05:18,160
Speaker 1: little bit of parsley on top. And it's fantastic. Love

1094
01:05:19,160 --> 01:05:23,880
Speaker 1: that's the tongue sounds good. I mean, it's my It

1095
01:05:24,000 --> 01:05:28,600
Speaker 1: is a meal I look forward to every year. And

1096
01:05:28,600 --> 01:05:32,200
Speaker 1: and it's simple. I mean, it's not. It's not kitchen magic,

1097
01:05:32,320 --> 01:05:36,720
Speaker 1: right what I've been doing, like i'd tend to smoke them.

1098
01:05:36,760 --> 01:05:40,600
Speaker 1: There's a lot of quizzical, kind of real questioning raised

1099
01:05:40,600 --> 01:05:47,280
Speaker 1: eyebrows for our listeners here really staring me down what

1100
01:05:47,360 --> 01:05:49,760
Speaker 1: you're doing with the tongues. I like it, okay, Yeah,

1101
01:05:49,840 --> 01:05:52,160
Speaker 1: we've been here and about it for years, by your

1102
01:05:52,280 --> 01:05:54,760
Speaker 1: fancy uh tongue dish. But I don't know if you've

1103
01:05:54,760 --> 01:05:57,040
Speaker 1: ever explain it to us. Yeah, i'd put it more

1104
01:05:57,040 --> 01:06:00,360
Speaker 1: on like the peasant side of things, right, peasant dish. Yeah,

1105
01:06:00,400 --> 01:06:03,040
Speaker 1: I mean it's it's like traditionally, but you know the

1106
01:06:03,080 --> 01:06:06,640
Speaker 1: old days, it was they were so valuable that you

1107
01:06:06,960 --> 01:06:10,000
Speaker 1: it would warrant people to go out and hunt buffalo

1108
01:06:10,240 --> 01:06:12,880
Speaker 1: just for the tongues. She'd get a couple of bucks

1109
01:06:12,880 --> 01:06:14,520
Speaker 1: of the tongue and you could get a dollar or

1110
01:06:14,560 --> 01:06:19,480
Speaker 1: two for the tongue. They were pickling them, right, them

1111
01:06:19,640 --> 01:06:23,280
Speaker 1: pack them in barrels of salt and ship of mess,

1112
01:06:23,400 --> 01:06:25,840
Speaker 1: just packed in salt, salt pack and then was it

1113
01:06:25,960 --> 01:06:29,840
Speaker 1: like a bar food or yeah, pickled tongue and smoked tongue. Yeah,

1114
01:06:30,600 --> 01:06:32,160
Speaker 1: they they would pack up. They would pack them in

1115
01:06:32,200 --> 01:06:34,400
Speaker 1: salt barrels. One time, there was a there was a

1116
01:06:34,480 --> 01:06:38,160
Speaker 1: case where there's a in the historical count there's a

1117
01:06:38,160 --> 01:06:42,360
Speaker 1: case where a group of sue hunters near the junction

1118
01:06:42,720 --> 01:06:46,760
Speaker 1: of the I think they're near the junction where the

1119
01:06:46,840 --> 01:06:49,840
Speaker 1: Yellowstone flows into the Missouri, so like it was Fort

1120
01:06:49,960 --> 01:06:52,520
Speaker 1: Union sits there where they also river hits the Missouri

1121
01:06:52,560 --> 01:06:56,880
Speaker 1: in North Dakota. I think that's Fort Union. And a

1122
01:06:56,880 --> 01:07:03,200
Speaker 1: group of sue hunters killed five was buffalo near the

1123
01:07:03,240 --> 01:07:07,280
Speaker 1: fort and just sold the tongues out of him because

1124
01:07:07,360 --> 01:07:11,439
Speaker 1: veils valuable. Yeah, there's a lot of cases like that,

1125
01:07:12,080 --> 01:07:13,200
Speaker 1: you know, I do have to say it. Like my

1126
01:07:13,280 --> 01:07:19,600
Speaker 1: Eastern Montana family, Um, they weren't. They were. I made

1127
01:07:19,920 --> 01:07:22,920
Speaker 1: this tongue as an appetizer for the whole you know,

1128
01:07:23,120 --> 01:07:28,520
Speaker 1: the whole clam last Christmas, and the kind of the

1129
01:07:28,520 --> 01:07:34,080
Speaker 1: older generation was pretty skeptical because every single person there

1130
01:07:34,080 --> 01:07:38,280
Speaker 1: it was like ranch family. Once they made it sound

1131
01:07:38,320 --> 01:07:39,920
Speaker 1: like once a week. It was just kind of on

1132
01:07:39,960 --> 01:07:43,800
Speaker 1: the rotation there. There would be beef tongue that have

1133
01:07:43,920 --> 01:07:48,800
Speaker 1: been u brind into pastromi, and it was beef tongue sand,

1134
01:07:48,800 --> 01:07:50,960
Speaker 1: which is once a week. And they were not super

1135
01:07:51,040 --> 01:07:53,920
Speaker 1: jack to be eaten tongue. But that's definitely I basically

1136
01:07:53,960 --> 01:07:56,760
Speaker 1: make up stramy with the tongues, and I mean, that's

1137
01:07:56,760 --> 01:07:59,880
Speaker 1: gotta be good. But that's what I stole from that

1138
01:08:00,000 --> 01:08:02,720
Speaker 1: wine guarden. I think what's surprising is just a texture

1139
01:08:03,120 --> 01:08:06,520
Speaker 1: when it is handled right, how tender actually falls apart,

1140
01:08:06,640 --> 01:08:09,160
Speaker 1: and when you cut it, it's got like a weird

1141
01:08:09,640 --> 01:08:13,800
Speaker 1: mosaic of like white and red and cool pattern. Yeah.

1142
01:08:13,800 --> 01:08:15,840
Speaker 1: A couple of couple of years back when you did uh,

1143
01:08:15,960 --> 01:08:18,080
Speaker 1: we did thanksgiving it your place, and we had maybe

1144
01:08:18,120 --> 01:08:20,080
Speaker 1: three or four tongues that I think you had brined

1145
01:08:20,120 --> 01:08:24,519
Speaker 1: and smoked, and they were just phenomenal, really good. I

1146
01:08:24,760 --> 01:08:28,920
Speaker 1: brined them. Why like, cure him with a dry brine

1147
01:08:29,000 --> 01:08:31,880
Speaker 1: and a vaccine um in the bag with the dry Brian,

1148
01:08:32,000 --> 01:08:35,040
Speaker 1: did you cure him with the sheath on, say, the

1149
01:08:35,040 --> 01:08:39,600
Speaker 1: whole damn tongue. Scrub it with a scrub brush, have

1150
01:08:39,680 --> 01:08:43,400
Speaker 1: a cure salt, sugar and seasonings, and vac seal into

1151
01:08:43,400 --> 01:08:45,439
Speaker 1: the with the dry cure and throw up my fridge

1152
01:08:46,640 --> 01:08:49,240
Speaker 1: for a week or two and just flip it now

1153
01:08:49,280 --> 01:08:51,240
Speaker 1: and then in the vac seal bag because the liquid

1154
01:08:51,280 --> 01:08:53,960
Speaker 1: saddles and you flip it in the liquid settles. Then

1155
01:08:54,560 --> 01:08:57,960
Speaker 1: I smoke it for a long time. Then I braised

1156
01:08:57,960 --> 01:09:01,280
Speaker 1: it to peel the skin. Mhmm. And then that liquid

1157
01:09:03,360 --> 01:09:06,439
Speaker 1: that you braise it in wants it being amazing. It's

1158
01:09:06,439 --> 01:09:14,639
Speaker 1: like a smoked stock yet there. Yeah, that moose tongue

1159
01:09:14,880 --> 01:09:19,000
Speaker 1: that we got up in BC. I stole your moose

1160
01:09:19,000 --> 01:09:22,640
Speaker 1: tongue from from that one on the river trip. Uh,

1161
01:09:22,680 --> 01:09:27,640
Speaker 1: that I through in the pressure cooker. Let cool completely,

1162
01:09:28,360 --> 01:09:33,719
Speaker 1: like cold, cold, peeled it, sliced it super thin, olive oil,

1163
01:09:33,880 --> 01:09:37,799
Speaker 1: salt pepper, and a moose tongue is a big tongue.

1164
01:09:39,080 --> 01:09:45,320
Speaker 1: That thing disappeared. About six people took that thing down. Yeah,

1165
01:09:45,360 --> 01:09:48,280
Speaker 1: it's three pounds tongue. Yeah, and it was. I mean,

1166
01:09:48,320 --> 01:09:52,639
Speaker 1: it's just phenomenal. But it was just cold, good olive

1167
01:09:52,640 --> 01:09:55,960
Speaker 1: oil salt pepper. It was fantastic all right. On the

1168
01:09:55,960 --> 01:09:59,599
Speaker 1: walk folks doing a how to do deer rips, It's

1169
01:09:59,680 --> 01:10:02,280
Speaker 1: like it's very important because people don't understand this. I

1170
01:10:02,400 --> 01:10:05,599
Speaker 1: was one time down in South Carolina and we took

1171
01:10:05,600 --> 01:10:08,960
Speaker 1: a deer to a deer processor. No we didn't. We

1172
01:10:08,960 --> 01:10:11,880
Speaker 1: just went. We dropped by a deer processor in South Carolina,

1173
01:10:13,320 --> 01:10:16,280
Speaker 1: and this guy, as he's like admitting deer into his

1174
01:10:16,320 --> 01:10:22,120
Speaker 1: processing plant, skins him and takes the saws all and

1175
01:10:22,360 --> 01:10:25,120
Speaker 1: cuts the rip rack right off and throws it out

1176
01:10:25,200 --> 01:10:30,519
Speaker 1: with the feet like not even gonna look at it.

1177
01:10:32,960 --> 01:10:37,240
Speaker 1: The processor. I don't know if there's uh you call

1178
01:10:37,320 --> 01:10:43,920
Speaker 1: me a liar. No, No, I'm adding to your story.

1179
01:10:44,080 --> 01:10:45,479
Speaker 1: I just think that I don't know if there's a

1180
01:10:45,520 --> 01:10:50,560
Speaker 1: processor in our country that deals with venison rims. And

1181
01:10:50,600 --> 01:10:52,559
Speaker 1: I don't even think that. I mean, I'm saying that

1182
01:10:52,640 --> 01:10:55,680
Speaker 1: was just deboning them for the grind pile. I mean,

1183
01:10:55,720 --> 01:10:59,800
Speaker 1: I live near one, and I see the mountain of carcasses.

1184
01:11:00,760 --> 01:11:04,640
Speaker 1: Those they're all ribs intact, and it's mostly elk. You know,

1185
01:11:05,280 --> 01:11:09,080
Speaker 1: elk ribs. So anyways, okay, here's what you should do

1186
01:11:09,120 --> 01:11:10,799
Speaker 1: with your deer ribs. If you don't do this, you're stupid.

1187
01:11:12,720 --> 01:11:16,360
Speaker 1: Take skin that you got. You got the deer skin

1188
01:11:16,520 --> 01:11:18,559
Speaker 1: and eventually got where you got. There's the deer land

1189
01:11:18,560 --> 01:11:21,679
Speaker 1: there and he's got his ribs on him. And because

1190
01:11:21,680 --> 01:11:24,559
Speaker 1: you already got him, you already split the sternum. So

1191
01:11:24,680 --> 01:11:31,880
Speaker 1: go down along the spine with a saw and cut

1192
01:11:31,920 --> 01:11:33,840
Speaker 1: the ribs free along the spine so that you wind

1193
01:11:33,880 --> 01:11:37,479
Speaker 1: up with a fred Flintstone rib rack. We'll put up

1194
01:11:37,479 --> 01:11:40,880
Speaker 1: a picture with the show notes. We'll put up a

1195
01:11:40,920 --> 01:11:43,760
Speaker 1: picture of pictures of how to do this. What I'm

1196
01:11:43,800 --> 01:11:48,760
Speaker 1: talking about, Take that rib brack and then saw. If

1197
01:11:48,760 --> 01:11:51,639
Speaker 1: you're talking about a general standard issue white tail deer.

1198
01:11:53,120 --> 01:11:55,920
Speaker 1: Saw that rib brack into three long strips where you're

1199
01:11:55,920 --> 01:12:00,720
Speaker 1: cutting crossbone. Just making sense, and you're gonna wind up

1200
01:12:00,760 --> 01:12:03,280
Speaker 1: with three strips of what looks like pork ribs from

1201
01:12:03,280 --> 01:12:05,080
Speaker 1: a restaurant. And what you did the other day it

1202
01:12:05,120 --> 01:12:07,960
Speaker 1: was like that I hadn't seen, is you rolled the

1203
01:12:08,080 --> 01:12:12,599
Speaker 1: ribs before song? Yeah, you could take that whole rib

1204
01:12:12,640 --> 01:12:16,160
Speaker 1: rack and you have the matt. It might not make

1205
01:12:16,160 --> 01:12:18,240
Speaker 1: sense listening to me, but once you're doing you understand

1206
01:12:18,280 --> 01:12:20,400
Speaker 1: on top mot depending on how you cut this whole thing.

1207
01:12:22,640 --> 01:12:24,519
Speaker 1: You could take the rib rack and just roll it

1208
01:12:24,600 --> 01:12:28,080
Speaker 1: up like a river rafting table what do they call

1209
01:12:28,080 --> 01:12:32,080
Speaker 1: those tables, roll top tables, table industries, roll it up

1210
01:12:32,080 --> 01:12:35,519
Speaker 1: like a river rafted table, and then saw it. So

1211
01:12:35,560 --> 01:12:38,439
Speaker 1: you're cutting cross bone. You're gonna wind up with three

1212
01:12:38,439 --> 01:12:44,120
Speaker 1: long strips ten eleven ribs in pieces that are about

1213
01:12:44,439 --> 01:12:47,120
Speaker 1: six inches long five six inches long to paying out

1214
01:12:47,120 --> 01:12:50,080
Speaker 1: side of the deer. Then you cut those down into

1215
01:12:50,120 --> 01:12:53,479
Speaker 1: pieces that have three, two or three ribs per piece,

1216
01:12:53,720 --> 01:12:57,760
Speaker 1: so you have two or three ribs there's six inches long,

1217
01:12:57,800 --> 01:12:59,960
Speaker 1: connected by all the meat that was over and under them.

1218
01:13:01,200 --> 01:13:03,960
Speaker 1: Let me back up. If it's a particularly fatty deer.

1219
01:13:04,040 --> 01:13:05,960
Speaker 1: Take a bony knife and cut away as much as

1220
01:13:06,000 --> 01:13:10,640
Speaker 1: the tallow as you can. I missing anything else, hone, no, no,

1221
01:13:11,439 --> 01:13:13,639
Speaker 1: do all that because well, unless you want to mention,

1222
01:13:13,680 --> 01:13:15,320
Speaker 1: I guess what I was thinking about is when you're

1223
01:13:15,320 --> 01:13:17,439
Speaker 1: cutting it off the carcass, you sort of end up

1224
01:13:17,479 --> 01:13:20,280
Speaker 1: with having the like where there's almost like a nine

1225
01:13:20,360 --> 01:13:22,680
Speaker 1: degree turn of bone at the top end going to

1226
01:13:22,800 --> 01:13:25,000
Speaker 1: the spine. It doesn't really have a lot of meat on.

1227
01:13:25,000 --> 01:13:27,200
Speaker 1: There's a seam in there. There's a seam and that's

1228
01:13:27,200 --> 01:13:29,080
Speaker 1: really where you should be cut. So it's not quite

1229
01:13:29,160 --> 01:13:31,760
Speaker 1: right against the spine. If you're real crafty and good

1230
01:13:31,760 --> 01:13:34,240
Speaker 1: with a knife, you can cut it. There's a joint.

1231
01:13:34,240 --> 01:13:36,240
Speaker 1: There's like a joint in the rib. It doesn't look

1232
01:13:36,280 --> 01:13:37,560
Speaker 1: like what it's there, and you can actually cut it

1233
01:13:37,560 --> 01:13:38,920
Speaker 1: with a knife if you know what you're doing. But

1234
01:13:39,680 --> 01:13:41,720
Speaker 1: just the saws all's fine too. And then on the

1235
01:13:41,760 --> 01:13:44,880
Speaker 1: bottom edge you're sort of dealing with where it joins

1236
01:13:44,920 --> 01:13:48,479
Speaker 1: into the sternhom Sternham and there's a joint there. If

1237
01:13:48,479 --> 01:13:49,920
Speaker 1: you know what you're doing, you can cut that with

1238
01:13:49,960 --> 01:13:52,560
Speaker 1: a knife. But I'm trying not to get people intimidated.

1239
01:13:53,760 --> 01:13:55,800
Speaker 1: Well I'm just saying you might run into this, so

1240
01:13:56,080 --> 01:13:58,400
Speaker 1: you can just saw it off too. Yeah, Like right now,

1241
01:13:58,439 --> 01:14:01,799
Speaker 1: like I'm playing rhythm tar and Yahn he is soloing

1242
01:14:02,720 --> 01:14:04,320
Speaker 1: off of the rhythm. Right, I would like telling you

1243
01:14:04,360 --> 01:14:06,960
Speaker 1: the basic outline, and Yohn he's adding textures. So keep

1244
01:14:07,000 --> 01:14:10,960
Speaker 1: doing that. But you're cool up so far. Now take

1245
01:14:11,200 --> 01:14:14,040
Speaker 1: these things and if you have a pressure cooker, so

1246
01:14:14,040 --> 01:14:17,120
Speaker 1: now you got all these blocks of ribs that look

1247
01:14:17,200 --> 01:14:19,240
Speaker 1: like what you'd get if you order ribs in a restaurant.

1248
01:14:20,960 --> 01:14:24,519
Speaker 1: If you have a pressure cooker, take these things and

1249
01:14:24,520 --> 01:14:27,680
Speaker 1: put them in your pressure cooker, and put an inch

1250
01:14:27,800 --> 01:14:30,400
Speaker 1: or two of water in your pressure cooker with them,

1251
01:14:30,439 --> 01:14:33,040
Speaker 1: and pressure cook them at ten pounds of pressure for

1252
01:14:33,120 --> 01:14:36,800
Speaker 1: twenty minutes. Now do you do you put any rub

1253
01:14:36,840 --> 01:14:40,840
Speaker 1: on that beforehand? Yet? Yet? You can, but I think

1254
01:14:40,840 --> 01:14:44,880
Speaker 1: it's necessary. I think it's necessary at this point. Straight up,

1255
01:14:44,920 --> 01:14:49,680
Speaker 1: water out of the faucet. If you don't have a

1256
01:14:49,680 --> 01:14:52,200
Speaker 1: pressure put him in a slow cooker, crock pot or

1257
01:14:52,240 --> 01:14:54,680
Speaker 1: slow cooker. If you don't have one of those, put

1258
01:14:54,680 --> 01:14:56,400
Speaker 1: it in a Dutch oven or some kind of oven

1259
01:14:56,439 --> 01:14:59,760
Speaker 1: safe receptacle. Cover them up in the water and put

1260
01:14:59,840 --> 01:15:01,439
Speaker 1: him in your oven, or put them in your slow

1261
01:15:01,479 --> 01:15:05,839
Speaker 1: cooker and cook them for three hours until there fork tender.

1262
01:15:06,520 --> 01:15:09,000
Speaker 1: You want to cook them until this happens, until you

1263
01:15:09,040 --> 01:15:16,000
Speaker 1: could imagine just stripping them off the bone with your fingers.

1264
01:15:16,720 --> 01:15:19,519
Speaker 1: If you wait until it just naturally happens, it's too late.

1265
01:15:19,600 --> 01:15:22,639
Speaker 1: You gotta get them at the point where you can

1266
01:15:22,720 --> 01:15:24,640
Speaker 1: handle it, where you could grab a little chunk of

1267
01:15:24,800 --> 01:15:27,760
Speaker 1: because the meat retracts and leaves little bone ends out there.

1268
01:15:28,280 --> 01:15:30,559
Speaker 1: You wanted at the point where you could grab one

1269
01:15:30,600 --> 01:15:33,000
Speaker 1: of those bone ends and lift the whole thing up

1270
01:15:33,080 --> 01:15:38,000
Speaker 1: and have it not fall apart, but that if you

1271
01:15:38,160 --> 01:15:41,680
Speaker 1: wanted to tear it apart, you could. That is the

1272
01:15:41,760 --> 01:15:45,360
Speaker 1: moment to strike. And a pressure cooker, that moment lasts

1273
01:15:45,400 --> 01:15:50,759
Speaker 1: for minutes. In a in a slow cooker, that moment

1274
01:15:50,880 --> 01:15:54,639
Speaker 1: lasts for a long time. Yeah, that's a that's a

1275
01:15:54,720 --> 01:15:57,000
Speaker 1: large window to shoot for. We did some the other

1276
01:15:57,080 --> 01:15:59,280
Speaker 1: day and I want to say it was right at

1277
01:15:59,400 --> 01:16:02,000
Speaker 1: four was three and a half four hours, and we

1278
01:16:02,160 --> 01:16:04,479
Speaker 1: felt like, how did we not caught it right then

1279
01:16:04,520 --> 01:16:06,280
Speaker 1: and there? And with a lot of other stuff going on,

1280
01:16:06,640 --> 01:16:08,960
Speaker 1: and so we checked them. We're like, oh, it's fork

1281
01:16:09,000 --> 01:16:11,240
Speaker 1: tender right now, But they were at the far end

1282
01:16:11,280 --> 01:16:14,080
Speaker 1: of fork tenders. They were getting ready to start falling

1283
01:16:14,080 --> 01:16:16,360
Speaker 1: off the bone. And you'll notice too that you've rendered

1284
01:16:16,360 --> 01:16:19,280
Speaker 1: a lot of that tallow out because of the liquid,

1285
01:16:19,280 --> 01:16:21,360
Speaker 1: the surface of the liquids gonna be very oily. And

1286
01:16:21,360 --> 01:16:23,920
Speaker 1: that's really my question here is and where I get

1287
01:16:24,040 --> 01:16:27,439
Speaker 1: tripped up and and end up just saying screw it

1288
01:16:27,520 --> 01:16:30,040
Speaker 1: and cooking the whole thing. Is cooking the whole thing

1289
01:16:30,920 --> 01:16:34,080
Speaker 1: the ribs, Like I just it's not even worth trimming

1290
01:16:34,120 --> 01:16:36,880
Speaker 1: off any fat because I can't get to all the fat.

1291
01:16:37,320 --> 01:16:40,400
Speaker 1: There's so many layers in there, right, Yeah, And that's

1292
01:16:40,439 --> 01:16:43,479
Speaker 1: why I'm just saying, like due to rough once over. Yeah,

1293
01:16:43,640 --> 01:16:45,280
Speaker 1: And I don't know why I do a rough once over,

1294
01:16:45,320 --> 01:16:48,880
Speaker 1: but this is easy to do. Got you? So you're

1295
01:16:48,880 --> 01:16:51,760
Speaker 1: saying you just rendered out anyways, And because some of

1296
01:16:51,800 --> 01:16:54,759
Speaker 1: the fats, all right, if it's hot, the next step

1297
01:16:55,320 --> 01:16:57,000
Speaker 1: pull them out of the liquid lamb on a train

1298
01:16:57,760 --> 01:17:01,880
Speaker 1: and let him dry a little bit, drain off and dry.

1299
01:17:02,280 --> 01:17:07,880
Speaker 1: Now you hit him with your favorite dry rub. Right

1300
01:17:09,000 --> 01:17:12,160
Speaker 1: then you walk over to your grill, your outdoor grill,

1301
01:17:13,479 --> 01:17:17,360
Speaker 1: and you throw them on your outdoor grill, and all

1302
01:17:17,360 --> 01:17:20,360
Speaker 1: you're really doing is warming them up and putting a

1303
01:17:20,360 --> 01:17:23,000
Speaker 1: little char on them. They're already cooked them ready to eat,

1304
01:17:23,520 --> 01:17:27,240
Speaker 1: and you take a mop, You take a half cup

1305
01:17:27,320 --> 01:17:32,439
Speaker 1: of cider, vinegar, a half cup of yellow mustard. Mix

1306
01:17:32,520 --> 01:17:36,639
Speaker 1: that up, throw them on your grill and base them

1307
01:17:36,800 --> 01:17:44,040
Speaker 1: with the vinegar, cider, the vinegar, mustard, mop until they

1308
01:17:44,080 --> 01:17:46,599
Speaker 1: just start to char up and get all nice and warm.

1309
01:17:46,840 --> 01:17:49,120
Speaker 1: And then you eat them. And you will never discard

1310
01:17:49,160 --> 01:17:51,479
Speaker 1: another rib of the rest of your life. And you

1311
01:17:51,479 --> 01:17:56,360
Speaker 1: will hate the man that does. I love it even calm,

1312
01:17:56,960 --> 01:18:00,400
Speaker 1: it's so yeah, you will call him stupid. Good didn't

1313
01:18:00,439 --> 01:18:05,439
Speaker 1: hate him, now, is that good? I have left some

1314
01:18:05,479 --> 01:18:09,439
Speaker 1: of der ribs in the woods, just the h there

1315
01:18:09,479 --> 01:18:14,639
Speaker 1: each You've said it before. You know, every animal, wild game,

1316
01:18:14,680 --> 01:18:18,760
Speaker 1: animals is its own beast. It's different. And I've the

1317
01:18:18,960 --> 01:18:23,960
Speaker 1: deer deer I got this year like that was a giant.

1318
01:18:24,720 --> 01:18:27,840
Speaker 1: The rib section alone was a ton of meat. And

1319
01:18:27,880 --> 01:18:31,160
Speaker 1: that definitely came out with me. But you know, Montana,

1320
01:18:31,760 --> 01:18:34,320
Speaker 1: you know, in the very end of the season, some

1321
01:18:34,400 --> 01:18:38,200
Speaker 1: buck that's just been rutting like crazy, and that rib

1322
01:18:38,240 --> 01:18:43,400
Speaker 1: meat looks like jerky about it's almost done jerky and

1323
01:18:43,400 --> 01:18:47,040
Speaker 1: there's nothing on the outside of it. Rat Yeah, yeah,

1324
01:18:47,040 --> 01:18:49,559
Speaker 1: there's no there's any state where you like, like all

1325
01:18:49,600 --> 01:18:53,320
Speaker 1: the states have Most states have what was called salvage

1326
01:18:53,320 --> 01:18:56,599
Speaker 1: requirements are wanting waste laws, um, and they spell off

1327
01:18:56,600 --> 01:18:59,240
Speaker 1: of you what you need to keep. Yeah. When I

1328
01:18:59,320 --> 01:19:01,800
Speaker 1: first moved, I know, you had to keep the real

1329
01:19:01,880 --> 01:19:05,439
Speaker 1: meat and you had to keep the neck meat. And

1330
01:19:05,439 --> 01:19:08,360
Speaker 1: then they changed that law. And you know, myself, from

1331
01:19:08,360 --> 01:19:11,240
Speaker 1: my group of buddies that I hunt with, were just

1332
01:19:11,760 --> 01:19:16,160
Speaker 1: wickedly pissed just because that that is phenomenal eating. I

1333
01:19:16,200 --> 01:19:19,800
Speaker 1: think in general, salvage requirement should be much stricter, and

1334
01:19:19,880 --> 01:19:22,160
Speaker 1: they should be spelled out. It's fun. I love to

1335
01:19:22,200 --> 01:19:24,840
Speaker 1: read them. Because of how specific some states are, I

1336
01:19:24,840 --> 01:19:26,920
Speaker 1: think generally they should be more. I could generally be

1337
01:19:27,040 --> 01:19:32,839
Speaker 1: good for hunters, good for hunting, and good for public

1338
01:19:32,880 --> 01:19:36,519
Speaker 1: perception to have much stricter salvage requirements. Yeah, the optics

1339
01:19:36,560 --> 01:19:39,439
Speaker 1: that it would be good. One day. This happened a

1340
01:19:39,439 --> 01:19:42,880
Speaker 1: million years ago. But one day I was really upset

1341
01:19:42,920 --> 01:19:45,559
Speaker 1: about some things that I had seen other hunters do,

1342
01:19:46,880 --> 01:19:49,720
Speaker 1: and it was really upset, and me and Yanni were

1343
01:19:49,800 --> 01:19:52,840
Speaker 1: driving down the road remember this, and we look and

1344
01:19:52,880 --> 01:19:55,040
Speaker 1: there's an elk gut pile laying out in a field

1345
01:19:56,080 --> 01:19:58,559
Speaker 1: m hm. And I'm all mad about so we had

1346
01:19:58,560 --> 01:20:01,840
Speaker 1: to preface this that we were talking to out. Um,

1347
01:20:01,880 --> 01:20:05,559
Speaker 1: you're upset, and you're like, yeah, this is just not right.

1348
01:20:05,640 --> 01:20:08,120
Speaker 1: This is it's I forget what you were upset about.

1349
01:20:08,200 --> 01:20:10,439
Speaker 1: Maybe it was it just guys were rock shooting elk,

1350
01:20:10,560 --> 01:20:12,880
Speaker 1: or some guys had got we some guys had gotten

1351
01:20:12,920 --> 01:20:15,719
Speaker 1: onto herd of elk, and we're using text messaging where

1352
01:20:15,720 --> 01:20:18,520
Speaker 1: it's not allowed. We're using text messaging to like coordinate

1353
01:20:18,520 --> 01:20:22,360
Speaker 1: efforts on a herd of elk, right, and uh, somehow

1354
01:20:22,400 --> 01:20:25,360
Speaker 1: that guys we got talking about taking stuff out of

1355
01:20:25,360 --> 01:20:27,720
Speaker 1: the field, and you were like, yeah, my dad, you know,

1356
01:20:27,800 --> 01:20:29,800
Speaker 1: and this, that and the other. We took everything out,

1357
01:20:29,920 --> 01:20:32,000
Speaker 1: like my dad had to go check other gut other

1358
01:20:32,080 --> 01:20:34,479
Speaker 1: dudes gut piles to get the heart. Yeah, and I'm

1359
01:20:34,560 --> 01:20:37,720
Speaker 1: saying like, well, like I didn't grow up that way,

1360
01:20:37,840 --> 01:20:39,479
Speaker 1: you know, I grew up hunting a lot, Like I

1361
01:20:39,520 --> 01:20:42,759
Speaker 1: didn't grow up like nobody taught me. Like and plus

1362
01:20:42,760 --> 01:20:44,880
Speaker 1: we'd like just dropped our deer off of the processor.

1363
01:20:45,040 --> 01:20:47,519
Speaker 1: But like I didn't know about shanks and neck meat

1364
01:20:47,560 --> 01:20:50,320
Speaker 1: and hearts and livers, and sure we ate like heart liver,

1365
01:20:50,479 --> 01:20:52,920
Speaker 1: like one night, and that was usually the night of

1366
01:20:53,040 --> 01:20:55,960
Speaker 1: opener in Wisconsin, we have like a meal of that.

1367
01:20:56,640 --> 01:20:58,639
Speaker 1: But that was it, like if I shot a deer

1368
01:20:58,960 --> 01:21:02,080
Speaker 1: some other time, like it just that didn't come home

1369
01:21:02,080 --> 01:21:04,240
Speaker 1: with you. So anyways, Yeah, we're driving down the road.

1370
01:21:04,479 --> 01:21:07,840
Speaker 1: We see a gut pile and I jump out all

1371
01:21:07,840 --> 01:21:09,599
Speaker 1: on the huff and go running out in the field

1372
01:21:09,640 --> 01:21:11,920
Speaker 1: and go get the heart. And the heart's gone because

1373
01:21:11,920 --> 01:21:14,040
Speaker 1: you're like, I guarantee that something. They just left it

1374
01:21:14,080 --> 01:21:15,800
Speaker 1: out here. Yeah, and the guy had the heart and

1375
01:21:16,240 --> 01:21:17,800
Speaker 1: the guy had taken the heart. And then I got

1376
01:21:17,840 --> 01:21:20,080
Speaker 1: back in all back in a good mood. Nobody would

1377
01:21:20,160 --> 01:21:24,720
Speaker 1: hunt that way and be a heart man. But then

1378
01:21:24,760 --> 01:21:26,800
Speaker 1: I was like, yeah, those guys are right. I got

1379
01:21:27,040 --> 01:21:30,639
Speaker 1: gotten a little debate with my uncle about that particular instance,

1380
01:21:31,479 --> 01:21:35,120
Speaker 1: uh and what I'm talking about, and he um, I

1381
01:21:35,240 --> 01:21:39,000
Speaker 1: was like, you know, people gotta eat. That's getting groceries.

1382
01:21:40,160 --> 01:21:43,720
Speaker 1: And I said yeah. But because of the use of

1383
01:21:44,520 --> 01:21:53,479
Speaker 1: illegal communication, I feel that the scale just tipped way

1384
01:21:53,960 --> 01:21:58,320
Speaker 1: out out of whack, right, just went way too far

1385
01:21:58,439 --> 01:22:02,640
Speaker 1: to the hunter's advantage, uh, versus the game's advantage. And

1386
01:22:02,640 --> 01:22:05,080
Speaker 1: that's just not the way the system is supposed to operate.

1387
01:22:05,200 --> 01:22:08,080
Speaker 1: And that location is not open to your individual interpretation

1388
01:22:08,120 --> 01:22:11,160
Speaker 1: because it's just against the law. True or not that

1389
01:22:11,360 --> 01:22:16,439
Speaker 1: state has made that not legal. Yep. But listening to this,

1390
01:22:16,560 --> 01:22:20,360
Speaker 1: it's like it seems like more hunters need to make

1391
01:22:20,400 --> 01:22:24,400
Speaker 1: the connection to the food end of it to elevate

1392
01:22:24,439 --> 01:22:27,400
Speaker 1: that because you're talking about the tongue and the neck

1393
01:22:27,520 --> 01:22:30,200
Speaker 1: and the shank and the ribs and these things. Most

1394
01:22:31,000 --> 01:22:34,040
Speaker 1: people are just discarding this, which if you know how

1395
01:22:34,040 --> 01:22:36,240
Speaker 1: to take care of that, it's some of the best

1396
01:22:36,280 --> 01:22:39,920
Speaker 1: eats you know, And it's Is it just because a

1397
01:22:39,960 --> 01:22:42,760
Speaker 1: lot of hunters just want to grind sausage and want

1398
01:22:42,800 --> 01:22:46,599
Speaker 1: burger meat? Is it? It? Does it need to become

1399
01:22:46,600 --> 01:22:50,240
Speaker 1: in education of how to take care of those cuts

1400
01:22:50,280 --> 01:22:54,800
Speaker 1: and make them so delicious to eat? I mean, I

1401
01:22:54,800 --> 01:22:59,400
Speaker 1: think education is a big part of it. You or

1402
01:22:59,479 --> 01:23:09,960
Speaker 1: me about how uh this is in Montana. But he said,

1403
01:23:10,479 --> 01:23:15,760
Speaker 1: you know, three years ago, uh not, he never saw

1404
01:23:16,439 --> 01:23:21,920
Speaker 1: deer come through check stations that still had shanks and

1405
01:23:23,560 --> 01:23:29,360
Speaker 1: the field. Yeah, but now he's he feels like almost

1406
01:23:29,360 --> 01:23:31,280
Speaker 1: no shanks get left in the field. I had a

1407
01:23:31,400 --> 01:23:35,160
Speaker 1: I had a game warden from a western state come

1408
01:23:35,240 --> 01:23:38,479
Speaker 1: up to me and she's like, I feel that because

1409
01:23:38,479 --> 01:23:41,000
Speaker 1: of your show. I honestly feel like, because of your show,

1410
01:23:41,080 --> 01:23:43,960
Speaker 1: I see better field care. How cool is that? Oh yeah,

1411
01:23:44,040 --> 01:23:46,439
Speaker 1: that's it. I mean that's the in goal, right, And

1412
01:23:46,479 --> 01:23:48,960
Speaker 1: she said, I feel it's been a market difference. That's

1413
01:23:49,000 --> 01:23:52,200
Speaker 1: awesome to begin like having conversations about this stuff. But

1414
01:23:52,240 --> 01:23:55,639
Speaker 1: he got down to work though. I mean, you're like

1415
01:23:55,880 --> 01:23:58,360
Speaker 1: when you're talking about the difference between what I used

1416
01:23:58,400 --> 01:23:59,920
Speaker 1: to do to get an elk out of the woods

1417
01:24:00,040 --> 01:24:03,040
Speaker 1: and what I do now, Like more weight on your back,

1418
01:24:03,240 --> 01:24:06,400
Speaker 1: more time spent at the carcass, you know, more time

1419
01:24:06,439 --> 01:24:09,240
Speaker 1: spent at the butchering table at home, like it just

1420
01:24:10,040 --> 01:24:12,280
Speaker 1: you're be surprised how many people are like picky little kids.

1421
01:24:12,320 --> 01:24:15,639
Speaker 1: Though my kids aren't that way. My kids aren't picky

1422
01:24:15,640 --> 01:24:17,680
Speaker 1: though kids, but a lot of grown ups are just

1423
01:24:17,720 --> 01:24:21,800
Speaker 1: like squeamish picky eaters, like their parents indulged that when

1424
01:24:21,840 --> 01:24:23,640
Speaker 1: they were a kid or something, and now they're like,

1425
01:24:23,680 --> 01:24:26,240
Speaker 1: you know, I'm not gonna eat that. They actually sound

1426
01:24:26,280 --> 01:24:28,680
Speaker 1: like that. Yeah, my kids are kind of mad when

1427
01:24:28,680 --> 01:24:31,599
Speaker 1: I bring home a little four or five inch rips off,

1428
01:24:31,720 --> 01:24:34,719
Speaker 1: like the like you cut the rip slab and into

1429
01:24:34,960 --> 01:24:37,519
Speaker 1: thirds instead, they like it if I just like the

1430
01:24:37,640 --> 01:24:40,479
Speaker 1: whole thing hole like that they just have such a

1431
01:24:40,560 --> 01:24:43,439
Speaker 1: more enjoyable dinner when they just have like the giant

1432
01:24:43,479 --> 01:24:48,320
Speaker 1: bone in hand and they're not and pulling. They love it. Yeah,

1433
01:24:48,360 --> 01:24:50,000
Speaker 1: So I think there's I think there's that. It's like

1434
01:24:50,000 --> 01:24:53,120
Speaker 1: being like a little picky, squeamish person. And what he

1435
01:24:53,200 --> 01:24:55,559
Speaker 1: just said about the laziness, I mean, I guess it's

1436
01:24:55,640 --> 01:24:58,160
Speaker 1: it's extra work. It's just do you think if you

1437
01:24:58,160 --> 01:25:00,720
Speaker 1: were out there in that whole areas that you would

1438
01:25:00,760 --> 01:25:02,559
Speaker 1: just try and get every little ounce out of it?

1439
01:25:02,560 --> 01:25:04,720
Speaker 1: But I guess not everybody's worried like that. No. And

1440
01:25:04,720 --> 01:25:06,360
Speaker 1: there's the other thing too, it's just like hard to

1441
01:25:06,400 --> 01:25:08,559
Speaker 1: learn how to do it. So it's really but here's

1442
01:25:08,600 --> 01:25:11,559
Speaker 1: the thing. If you've become a good hunter, that's hard,

1443
01:25:12,040 --> 01:25:15,000
Speaker 1: Like it's hard to be a good hunter. So if

1444
01:25:15,040 --> 01:25:17,639
Speaker 1: you have it in your brain to become a good hunter,

1445
01:25:17,720 --> 01:25:20,240
Speaker 1: which is extremely difficult, you definitely have in your brain

1446
01:25:20,320 --> 01:25:22,480
Speaker 1: to learn how to do like a handful of procedures

1447
01:25:22,760 --> 01:25:27,400
Speaker 1: on how to cook. That makes sense. But you're right,

1448
01:25:27,640 --> 01:25:32,679
Speaker 1: you see, And it's funny because hunting, you can't divorce

1449
01:25:32,760 --> 01:25:37,679
Speaker 1: hunting from its roots. Hunting is a like hunting owes

1450
01:25:37,760 --> 01:25:41,040
Speaker 1: its history. Owe is its inception to the fact that

1451
01:25:41,040 --> 01:25:44,720
Speaker 1: there's a food gathering method. It's like a food gathering strategy.

1452
01:25:45,040 --> 01:25:47,680
Speaker 1: And still today if you go hunt with you know,

1453
01:25:47,800 --> 01:25:51,760
Speaker 1: certain indigenous cultures, they have no absolutely no waste in

1454
01:25:51,840 --> 01:25:54,640
Speaker 1: certain you know depending that's a that's a blanket state.

1455
01:25:54,760 --> 01:25:58,200
Speaker 1: It is also cases where people have driven off, you know,

1456
01:25:58,640 --> 01:26:03,080
Speaker 1: eight hundred buffalo off a cliff and then butcher a

1457
01:26:03,160 --> 01:26:05,400
Speaker 1: dozen of them and then the rest rotted because they

1458
01:26:05,439 --> 01:26:09,960
Speaker 1: probably we're surprised as well went over there. They're just

1459
01:26:10,000 --> 01:26:11,559
Speaker 1: hoping to get a couple. So I mean, there's like

1460
01:26:11,640 --> 01:26:13,880
Speaker 1: there's times when that's not the case. Like Jenny, it's

1461
01:26:13,920 --> 01:26:18,200
Speaker 1: like food acquisition and wide utilization. When we spent time

1462
01:26:18,240 --> 01:26:21,760
Speaker 1: down in South America, they don't flay fish. They cook

1463
01:26:21,840 --> 01:26:25,479
Speaker 1: fish whole and suck every bone. So when they're done,

1464
01:26:25,560 --> 01:26:29,519
Speaker 1: there's a little teeny pile of glistening bones laying there.

1465
01:26:30,400 --> 01:26:37,600
Speaker 1: Head every single thing, right, honey like takes its heritage

1466
01:26:37,640 --> 01:26:42,000
Speaker 1: from that. But at some point in time in some

1467
01:26:42,040 --> 01:26:47,240
Speaker 1: people's minds got like divorced from food acquisition. I'll talk

1468
01:26:47,280 --> 01:26:49,200
Speaker 1: to guys, be like big time hunter guys. I know

1469
01:26:49,200 --> 01:26:50,479
Speaker 1: they've got a bunch of meat in the freezer, and

1470
01:26:50,520 --> 01:26:55,080
Speaker 1: he talked to him, they're cooking something different, boneless skinless

1471
01:26:55,120 --> 01:26:57,680
Speaker 1: chicken brass because it fits into my workout right. I'm

1472
01:26:57,720 --> 01:27:02,400
Speaker 1: like you all people, you of all people are cooking

1473
01:27:02,479 --> 01:27:11,320
Speaker 1: chicken tonight four or five bucks in the freezer. Oh man, Yeah,

1474
01:27:11,439 --> 01:27:15,400
Speaker 1: well where are you at, Pooter on your Uh? Would

1475
01:27:15,439 --> 01:27:17,800
Speaker 1: you prefer I call you Andrew for this? Sorry about

1476
01:27:17,840 --> 01:27:22,799
Speaker 1: can you call me wh whatever you want? What? Because

1477
01:27:23,080 --> 01:27:28,559
Speaker 1: I mean I definitely got into food. Uh. Really the

1478
01:27:28,600 --> 01:27:32,120
Speaker 1: separation between just enjoying eating food and actually cooking my

1479
01:27:32,160 --> 01:27:37,320
Speaker 1: own food. Uh, because a combination of single parent home

1480
01:27:37,960 --> 01:27:41,840
Speaker 1: and and having game eating the freezer. So I was

1481
01:27:41,880 --> 01:27:43,439
Speaker 1: like I could eat something out of a can or

1482
01:27:43,439 --> 01:27:48,360
Speaker 1: I could dig something out of the freezer. Uh. But

1483
01:27:48,680 --> 01:27:51,000
Speaker 1: you you told me that that you haven't been or

1484
01:27:51,080 --> 01:27:55,040
Speaker 1: you very limited on the big game hunting setif Yeah. Yeah,

1485
01:27:55,120 --> 01:27:58,800
Speaker 1: I did not grow up hunting. Um, but food was

1486
01:27:58,800 --> 01:28:01,040
Speaker 1: a big part of kind of growing up and and

1487
01:28:01,840 --> 01:28:05,000
Speaker 1: family holidays and that. So that's kind of the route

1488
01:28:05,040 --> 01:28:08,280
Speaker 1: that I got into food. But um, the experiences that

1489
01:28:08,320 --> 01:28:11,879
Speaker 1: I've had with hunting are with mostly with the Ronello's

1490
01:28:11,920 --> 01:28:14,720
Speaker 1: and and this kind of crew which I learned kind

1491
01:28:14,720 --> 01:28:17,200
Speaker 1: of later, you know, probably in my late twenties, I

1492
01:28:17,280 --> 01:28:21,880
Speaker 1: kind of started getting into with you guys, um and

1493
01:28:21,920 --> 01:28:25,600
Speaker 1: that experience was just first being out you know, in

1494
01:28:25,680 --> 01:28:28,200
Speaker 1: the in the wilderness and and and having that whole

1495
01:28:28,200 --> 01:28:30,519
Speaker 1: experience that it was just over the top. But for

1496
01:28:30,600 --> 01:28:33,559
Speaker 1: me that the second that animal got down on the ground,

1497
01:28:33,840 --> 01:28:37,400
Speaker 1: it just it just excited me so much to be

1498
01:28:37,520 --> 01:28:41,879
Speaker 1: able to see it starts to come apart, and instantly

1499
01:28:41,880 --> 01:28:44,400
Speaker 1: in my mind, I'm thinking, Okay, I can see that

1500
01:28:44,800 --> 01:28:48,240
Speaker 1: that longing, I can see that rumpros and in preparations

1501
01:28:48,240 --> 01:28:49,559
Speaker 1: in my mind, and the people that I was going

1502
01:28:49,600 --> 01:28:53,439
Speaker 1: to share it with. I mean, that was the most

1503
01:28:54,160 --> 01:28:56,880
Speaker 1: exhilarating thing to me that drew me into it, as

1504
01:28:57,479 --> 01:29:00,280
Speaker 1: is the fact that I can go do this on

1505
01:29:00,320 --> 01:29:04,040
Speaker 1: my own and then be able to turn into something

1506
01:29:04,360 --> 01:29:06,479
Speaker 1: pretty good, and then to be able to share it

1507
01:29:06,520 --> 01:29:09,000
Speaker 1: with everybody else. I think that's really what drew me in.

1508
01:29:09,560 --> 01:29:11,479
Speaker 1: I don't think you ever saw it as anything even

1509
01:29:11,520 --> 01:29:13,800
Speaker 1: like with fish, not that you know that, not that

1510
01:29:13,880 --> 01:29:16,320
Speaker 1: you don't enjoy fishing, but I feel like for you,

1511
01:29:16,439 --> 01:29:20,920
Speaker 1: the link the food, yeah, the fishing hunting, food link.

1512
01:29:22,600 --> 01:29:24,120
Speaker 1: It was never like a thing that you sort of

1513
01:29:24,200 --> 01:29:27,040
Speaker 1: like discovered later. It's like, I don't like with you.

1514
01:29:27,080 --> 01:29:29,160
Speaker 1: I feel like you always viewed it as a food thing,

1515
01:29:29,479 --> 01:29:33,840
Speaker 1: big time, big time. Um. But the experience that comes

1516
01:29:33,880 --> 01:29:36,439
Speaker 1: along with it is just like the biggest bonus there

1517
01:29:36,560 --> 01:29:38,960
Speaker 1: is because it's you know, it's an amazing experience to

1518
01:29:38,960 --> 01:29:41,680
Speaker 1: get out there. Um. But yeah, with fishing, I you know,

1519
01:29:41,720 --> 01:29:43,960
Speaker 1: I have friends that that fishing that don't really like

1520
01:29:44,000 --> 01:29:46,760
Speaker 1: to eat fish that much, and I'm like, well, why

1521
01:29:46,760 --> 01:29:49,640
Speaker 1: are you out there? You know? Uh, Harthomurnon same thing.

1522
01:29:49,680 --> 01:29:53,040
Speaker 1: There's a guy I know that I've met him a

1523
01:29:53,080 --> 01:29:55,639
Speaker 1: couple of times. I heard about this aspect of someone else.

1524
01:29:55,640 --> 01:29:58,400
Speaker 1: But he's a duck hunting fool, you know. I think

1525
01:29:58,400 --> 01:30:01,479
Speaker 1: he hunts forty days every duck season, will not eat

1526
01:30:01,479 --> 01:30:07,559
Speaker 1: a duck. But to his credit, he's cultivated like a

1527
01:30:07,680 --> 01:30:13,880
Speaker 1: large group of people, um in a He's cultivated a

1528
01:30:13,920 --> 01:30:16,240
Speaker 1: lot of friends in an immigrant community near where he

1529
01:30:16,280 --> 01:30:19,800
Speaker 1: lives who loved duck. That's the thing that he does.

1530
01:30:20,200 --> 01:30:25,639
Speaker 1: He is very careful about getting the ducks, getting them gutted,

1531
01:30:25,880 --> 01:30:29,200
Speaker 1: and bringing to the people that he knows want the

1532
01:30:29,280 --> 01:30:31,600
Speaker 1: meat and use it. Well. But I just wanted, like,

1533
01:30:31,640 --> 01:30:33,280
Speaker 1: how could it be like, what gets you up in

1534
01:30:33,320 --> 01:30:37,120
Speaker 1: the morning. Well, I mean, look at fly fishing. I

1535
01:30:37,120 --> 01:30:40,640
Speaker 1: hate to harp on on on fly fishermen, but like

1536
01:30:41,479 --> 01:30:45,320
Speaker 1: thousands of trout caught by some of these folks every summer,

1537
01:30:46,000 --> 01:30:50,679
Speaker 1: and no one's eating them for the most part. Now, yeah,

1538
01:30:50,840 --> 01:30:52,840
Speaker 1: that's true. Yeah, so he gets out in the morning.

1539
01:30:52,840 --> 01:30:54,439
Speaker 1: It does it. But I kind of think also, it's

1540
01:30:54,439 --> 01:31:01,559
Speaker 1: like he's probably bringing like a class of food. He's

1541
01:31:01,560 --> 01:31:04,280
Speaker 1: bringing like a class of food to someone who might

1542
01:31:04,320 --> 01:31:06,160
Speaker 1: not be able to afford that food. We got another

1543
01:31:06,160 --> 01:31:10,640
Speaker 1: friend down in South Texas who has a network of

1544
01:31:10,720 --> 01:31:14,519
Speaker 1: people that he brings wild pig too, and he said, us,

1545
01:31:14,600 --> 01:31:17,040
Speaker 1: if I wasn't bringing them pig, they're not eating meat?

1546
01:31:17,800 --> 01:31:20,200
Speaker 1: Well not, I just want to pay. But wasn't all

1547
01:31:20,240 --> 01:31:24,200
Speaker 1: those doughes that might have been Yeah, remember him saying

1548
01:31:24,200 --> 01:31:27,360
Speaker 1: this isn't like that they prefer this over the stuff

1549
01:31:27,400 --> 01:31:29,280
Speaker 1: they buy in the store. He's like, it's this or

1550
01:31:29,280 --> 01:31:33,519
Speaker 1: it's not, it's nothing mm hm, which is hard to

1551
01:31:33,600 --> 01:31:38,519
Speaker 1: argue with. And in fact, just like going down, you know,

1552
01:31:39,120 --> 01:31:41,439
Speaker 1: to the fish market and looking at that piece of

1553
01:31:41,479 --> 01:31:43,519
Speaker 1: halbet and knowing if I want two pounds of hal

1554
01:31:43,600 --> 01:31:45,720
Speaker 1: but to have a few friends over for the night

1555
01:31:45,720 --> 01:31:48,839
Speaker 1: that I'm gonna be paying, you know, upwards a hundred dollars.

1556
01:31:49,800 --> 01:31:51,280
Speaker 1: I mean, I know you spend the money in the

1557
01:31:51,280 --> 01:31:53,400
Speaker 1: gas and lower and all that, but it's, man, it's

1558
01:31:53,439 --> 01:31:56,800
Speaker 1: just so much more reward and enjoyable to be able

1559
01:31:56,840 --> 01:32:02,680
Speaker 1: to have that kind of quantity. Two to share the

1560
01:32:02,680 --> 01:32:04,639
Speaker 1: most rewarding thing in the world. Man, we when you're

1561
01:32:04,680 --> 01:32:06,800
Speaker 1: living the good life. Man, if you go, if you're

1562
01:32:06,960 --> 01:32:09,360
Speaker 1: you know, it doesn't take that much. Let's time to

1563
01:32:09,439 --> 01:32:11,160
Speaker 1: somebody else a boy this recently, but like what it

1564
01:32:11,160 --> 01:32:13,559
Speaker 1: actually takes if you don't own a fish shack, but

1565
01:32:13,600 --> 01:32:17,160
Speaker 1: to go to Southeast Alaska on like a very you know,

1566
01:32:17,280 --> 01:32:20,200
Speaker 1: purpose driven trip to be like, okay, I want to

1567
01:32:20,240 --> 01:32:22,479
Speaker 1: like bring home a bunch of salmon and whatever else

1568
01:32:22,520 --> 01:32:24,760
Speaker 1: we can catch and whatnot. And you could probably do

1569
01:32:24,800 --> 01:32:28,120
Speaker 1: it for not that it's not exorbitant. You know, you

1570
01:32:28,160 --> 01:32:30,479
Speaker 1: don't go stay at a fancy fishing lodge, no, you

1571
01:32:30,640 --> 01:32:33,599
Speaker 1: market value. You're gonna end up ahead of the game. Yeah,

1572
01:32:33,800 --> 01:32:36,400
Speaker 1: with the with the but again, I feel like the

1573
01:32:36,479 --> 01:32:39,000
Speaker 1: exercise of it and the act of it, I mean,

1574
01:32:39,080 --> 01:32:42,000
Speaker 1: that's like really enriching your life. You're doubling down RN

1575
01:32:42,040 --> 01:32:45,000
Speaker 1: I mean, you're simultaneously paying for your food and your

1576
01:32:45,000 --> 01:32:47,800
Speaker 1: recreation with the same dollars. So that's the funny thing

1577
01:32:47,880 --> 01:32:49,680
Speaker 1: that the conversation to have is with people like, well,

1578
01:32:49,720 --> 01:32:53,160
Speaker 1: you ever imagine what that cost per pound? It's like, okay,

1579
01:32:53,240 --> 01:32:57,240
Speaker 1: let's figure out. You just went to Paris. You didn't

1580
01:32:57,240 --> 01:33:00,240
Speaker 1: bring ship home to eat from Paris, so is that

1581
01:33:00,360 --> 01:33:03,559
Speaker 1: cost like what's that cost per promise? Like at least,

1582
01:33:03,600 --> 01:33:08,080
Speaker 1: like if you play golf, no one's like, well, what

1583
01:33:08,080 --> 01:33:10,120
Speaker 1: what did that cost per unit? It's like you don't

1584
01:33:10,120 --> 01:33:11,920
Speaker 1: even have a thing to begin measuring, and they don't

1585
01:33:11,920 --> 01:33:14,200
Speaker 1: even factor in their beers. At least I got twenty

1586
01:33:14,200 --> 01:33:16,640
Speaker 1: pounds of fish, where we can begin having the conversation

1587
01:33:16,640 --> 01:33:18,400
Speaker 1: about something I got home for it. But no one

1588
01:33:18,439 --> 01:33:22,280
Speaker 1: presses a golfer every time he walks in to justify

1589
01:33:22,439 --> 01:33:24,639
Speaker 1: his outing based on what he brought home with him.

1590
01:33:25,000 --> 01:33:26,760
Speaker 1: He didn't bring home any with him except that he

1591
01:33:26,920 --> 01:33:30,880
Speaker 1: like lost two golf balls. Yeah, so like, don't bust

1592
01:33:30,880 --> 01:33:33,720
Speaker 1: his balls about what it's cost him. But you go

1593
01:33:33,760 --> 01:33:35,320
Speaker 1: out and like bring a fish and be like, oh, yeah,

1594
01:33:35,360 --> 01:33:37,400
Speaker 1: what did it cost you per pound? I was like,

1595
01:33:37,439 --> 01:33:39,960
Speaker 1: what did you do today? Like what do you have

1596
01:33:40,000 --> 01:33:42,000
Speaker 1: to show for what you did today. At least I

1597
01:33:42,040 --> 01:33:45,840
Speaker 1: got something, yes, And that is I think that's the

1598
01:33:45,960 --> 01:33:48,400
Speaker 1: route of like my hesitation when because and I'm sure

1599
01:33:48,400 --> 01:33:50,920
Speaker 1: you guys have been there too, Like we got a

1600
01:33:50,960 --> 01:33:53,240
Speaker 1: lot of guys, you know, you're kind of like, hey,

1601
01:33:53,280 --> 01:33:55,400
Speaker 1: catching up and I'm like, man, yeah, I'm fretting because

1602
01:33:55,439 --> 01:33:59,599
Speaker 1: I got this going on. That's going on, and well, hey, man,

1603
01:33:59,680 --> 01:34:01,400
Speaker 1: I got got a bunch of elk and the freezer,

1604
01:34:01,720 --> 01:34:03,760
Speaker 1: so don't don't worry about it if you don't make

1605
01:34:03,800 --> 01:34:07,360
Speaker 1: it out. I was like, yeah, I don't want to

1606
01:34:07,360 --> 01:34:11,720
Speaker 1: eat your elk, man, because you know, I want to

1607
01:34:11,760 --> 01:34:15,280
Speaker 1: be out there doing it more than anything. So oh

1608
01:34:15,320 --> 01:34:17,679
Speaker 1: there's yeah, there's that aspect of it. Man. It's like

1609
01:34:19,240 --> 01:34:24,240
Speaker 1: I wouldn't. It's fun for me to cook for my family,

1610
01:34:24,320 --> 01:34:25,960
Speaker 1: and it's fun for me to cook for my friends.

1611
01:34:26,000 --> 01:34:27,720
Speaker 1: It's fun for you to cook for myself because like

1612
01:34:27,760 --> 01:34:31,600
Speaker 1: we went and got it. Yeah, that's the value. I

1613
01:34:31,600 --> 01:34:34,479
Speaker 1: would not do the things I do if it wasn't

1614
01:34:34,479 --> 01:34:38,320
Speaker 1: that way. I would never be like all excited to

1615
01:34:38,400 --> 01:34:41,640
Speaker 1: cook something. I bought it whole foods for people, the

1616
01:34:41,640 --> 01:34:44,000
Speaker 1: way I get all excited to be like check that out. Man,

1617
01:34:45,080 --> 01:34:49,120
Speaker 1: damn Mountain lions. It's directly tied to the experience every

1618
01:34:49,120 --> 01:34:52,200
Speaker 1: single time. You know, yeah, we're talking earlier, and you

1619
01:34:52,200 --> 01:34:54,840
Speaker 1: get to relive that experience and tell that story. I'll

1620
01:34:54,840 --> 01:34:58,000
Speaker 1: tell you what, man, I've been digging into that elk

1621
01:34:58,080 --> 01:35:00,800
Speaker 1: from a fog neck and that's the hell of the

1622
01:35:00,840 --> 01:35:03,679
Speaker 1: story you're telling every time. You're like, yeah, we could

1623
01:35:03,760 --> 01:35:06,280
Speaker 1: just left the other half there after that incident, but

1624
01:35:06,320 --> 01:35:08,200
Speaker 1: we kind up in that. True, you got the other

1625
01:35:08,280 --> 01:35:11,439
Speaker 1: four pounds and then UH walked it out of there.

1626
01:35:13,120 --> 01:35:15,680
Speaker 1: That's an intense story. Yeah, I was just telling the

1627
01:35:15,720 --> 01:35:17,559
Speaker 1: story the other day when we're up in the North Slope,

1628
01:35:17,600 --> 01:35:19,960
Speaker 1: you know, to somebody that has no idea what that's

1629
01:35:20,000 --> 01:35:22,880
Speaker 1: all about. And it's just keep reliving it over and

1630
01:35:22,920 --> 01:35:27,599
Speaker 1: over and over, you know, yeah, cab Yeah meets long

1631
01:35:27,680 --> 01:35:32,559
Speaker 1: gone now meets long gone. Stories live on, and you

1632
01:35:32,600 --> 01:35:36,280
Speaker 1: feel like when you're shouldered shoulder with uh, any of

1633
01:35:36,320 --> 01:35:40,639
Speaker 1: the Runella boys or whoever. He was more on the

1634
01:35:40,720 --> 01:35:44,120
Speaker 1: hunting aspect as opposed to somebody who spends each and

1635
01:35:44,160 --> 01:35:47,960
Speaker 1: every day, eight ten hours a day in the kitchen.

1636
01:35:48,400 --> 01:35:52,559
Speaker 1: Do you think you're approaching um any of these cuts?

1637
01:35:52,680 --> 01:35:56,800
Speaker 1: The critter itself whatever it may be in a much

1638
01:35:56,880 --> 01:36:01,439
Speaker 1: different way. No, I mean, hang out with you guys

1639
01:36:01,439 --> 01:36:05,599
Speaker 1: for years, phenomenal. The way that you guys cook up

1640
01:36:05,640 --> 01:36:08,000
Speaker 1: some of this stuff, you know, I mean, and you

1641
01:36:08,080 --> 01:36:11,200
Speaker 1: have a nice based knowledge of how because game meat

1642
01:36:11,320 --> 01:36:13,840
Speaker 1: is different than cooking domestic animal. I mean it just

1643
01:36:14,000 --> 01:36:16,799
Speaker 1: hands down and talking about more fat. You're talking about

1644
01:36:17,200 --> 01:36:20,720
Speaker 1: you know, the game being a lot leaner, so it is.

1645
01:36:20,880 --> 01:36:24,600
Speaker 1: It's uh, I think it's a great relationship give and

1646
01:36:24,640 --> 01:36:28,640
Speaker 1: take as far as you guys have such an understanding

1647
01:36:28,680 --> 01:36:32,400
Speaker 1: of how to use the game meat in its proper

1648
01:36:32,439 --> 01:36:35,360
Speaker 1: way where sometimes and maybe I'll come in and and

1649
01:36:35,360 --> 01:36:38,400
Speaker 1: and put a technique down that's a little fancied up

1650
01:36:38,400 --> 01:36:39,880
Speaker 1: a little bit, you know. That's the way I look

1651
01:36:39,920 --> 01:36:42,479
Speaker 1: at it, like, I know, like I think we're learning

1652
01:36:42,520 --> 01:36:44,760
Speaker 1: from each other. Oh yeah, because I'm not like you're

1653
01:36:44,760 --> 01:36:48,599
Speaker 1: a thousand times better, like you're a thousand times better

1654
01:36:49,240 --> 01:36:53,960
Speaker 1: at cooking and just cheffing than I am. What I

1655
01:36:54,080 --> 01:36:57,880
Speaker 1: know is that just have have had a lot of

1656
01:36:57,920 --> 01:37:01,479
Speaker 1: experiences with a lot of different types of game and

1657
01:37:01,520 --> 01:37:05,000
Speaker 1: I kind of know it's attributes and know the general

1658
01:37:05,560 --> 01:37:08,479
Speaker 1: like approach to take with different parts of different game

1659
01:37:08,520 --> 01:37:10,479
Speaker 1: animals and like what sorts of things that could be

1660
01:37:10,560 --> 01:37:14,080
Speaker 1: used for That's what I know. That's not easily replicated

1661
01:37:14,200 --> 01:37:17,280
Speaker 1: unless you've been exposed to the things I've been exposed to.

1662
01:37:17,960 --> 01:37:22,760
Speaker 1: But the actual details of like assembling dishes, yeah, I

1663
01:37:22,840 --> 01:37:25,559
Speaker 1: just don't know, Like, you know, that's why it's fun

1664
01:37:25,560 --> 01:37:28,080
Speaker 1: for me to cook with you and vice versa. Like

1665
01:37:28,439 --> 01:37:29,600
Speaker 1: I'll be like, you know, what's good to do with

1666
01:37:29,680 --> 01:37:32,800
Speaker 1: these loins is like serium and throw them in the oven.

1667
01:37:32,920 --> 01:37:36,920
Speaker 1: And then you'll go do that and you'll make uh,

1668
01:37:37,080 --> 01:37:42,400
Speaker 1: cauliflower pure and pickled right on, you know, I mean,

1669
01:37:42,439 --> 01:37:45,559
Speaker 1: like all the stuff that goes with And I'm like, no, that, like,

1670
01:37:45,640 --> 01:37:47,960
Speaker 1: holy shit, I would never have come up with that.

1671
01:37:48,200 --> 01:37:52,000
Speaker 1: But what I did know is that this piece of meat, yeah,

1672
01:37:52,320 --> 01:37:54,360
Speaker 1: and it's fun, tends to be like best one prepared

1673
01:37:54,439 --> 01:37:56,320
Speaker 1: this sort of way. It's fun because a lot of times,

1674
01:37:56,320 --> 01:37:59,080
Speaker 1: like I'll let you kind of take that lead on

1675
01:37:59,240 --> 01:38:03,680
Speaker 1: how to, yeah, how to use that particular cut, and

1676
01:38:03,680 --> 01:38:06,960
Speaker 1: then I know the technique of how to then take

1677
01:38:07,040 --> 01:38:09,880
Speaker 1: it and elevate it to a different level. You know.

1678
01:38:10,200 --> 01:38:12,920
Speaker 1: But I think the reason you're such a good uh

1679
01:38:13,240 --> 01:38:15,479
Speaker 1: ground up, like you're a good chef of seafood is

1680
01:38:15,479 --> 01:38:17,280
Speaker 1: because the stuff you've been dealt with professionally for a

1681
01:38:17,320 --> 01:38:19,439
Speaker 1: long time, Like, it doesn't matter you catch it halbit

1682
01:38:19,680 --> 01:38:21,040
Speaker 1: how but it doesn't matter if you caught it or

1683
01:38:21,040 --> 01:38:25,320
Speaker 1: bought it right. Yeah, So you can really learn all

1684
01:38:25,360 --> 01:38:29,599
Speaker 1: about fish the way you can't really learn all about

1685
01:38:30,720 --> 01:38:32,400
Speaker 1: what you're looking at when you're looking at it, like

1686
01:38:32,520 --> 01:38:36,080
Speaker 1: different three dead deer laying on the woods, you know,

1687
01:38:36,160 --> 01:38:38,360
Speaker 1: laying on the ground out in the woods. I look

1688
01:38:38,400 --> 01:38:42,559
Speaker 1: at him, I'm seeing something that you're only gonna see

1689
01:38:42,640 --> 01:38:46,200
Speaker 1: after having had a lot of experience about like what's

1690
01:38:46,200 --> 01:38:49,120
Speaker 1: the difference between all those things laying there? But like

1691
01:38:49,200 --> 01:38:51,160
Speaker 1: actually cooking, I kind of like I'm not that, Like

1692
01:38:51,320 --> 01:38:55,680
Speaker 1: I'm not really good at actually cooking. You hold your Yeah,

1693
01:38:55,720 --> 01:38:57,880
Speaker 1: I mean I can like cook like family style cooking,

1694
01:38:58,479 --> 01:39:01,800
Speaker 1: you know, but not like rest On style cooking. But see,

1695
01:39:01,800 --> 01:39:04,120
Speaker 1: that's where I think the whole hunting experience came in.

1696
01:39:04,479 --> 01:39:07,000
Speaker 1: That got me so excited because a lot of times

1697
01:39:07,040 --> 01:39:09,920
Speaker 1: in commercial kitchen you're you're not you're not getting whole animals,

1698
01:39:09,920 --> 01:39:13,360
Speaker 1: and you're getting cuts in that you know, are broken down.

1699
01:39:13,439 --> 01:39:16,479
Speaker 1: You're getting your primals and yourself primals. And but to

1700
01:39:16,560 --> 01:39:21,960
Speaker 1: actually see the whole animal, especially and it's state from

1701
01:39:22,240 --> 01:39:24,960
Speaker 1: you know, tracking it for days and and and being

1702
01:39:24,960 --> 01:39:26,960
Speaker 1: out there in its environment, and then to see it

1703
01:39:27,560 --> 01:39:29,519
Speaker 1: on the ground and then start to break down. I

1704
01:39:30,439 --> 01:39:35,320
Speaker 1: think everybody that eats meat should at some point see

1705
01:39:35,360 --> 01:39:38,880
Speaker 1: that process just to get it. Yeah. I find myself stressing.

1706
01:39:38,920 --> 01:39:40,839
Speaker 1: And I was just writing this actually in the introduction

1707
01:39:40,880 --> 01:39:44,320
Speaker 1: to our forthcoming wild Game Cookbook. I was writing about

1708
01:39:46,439 --> 01:39:50,960
Speaker 1: particularly big game is I'm always pushing a cut based

1709
01:39:51,120 --> 01:39:57,280
Speaker 1: approach two cooking wild games a cooking big game, because

1710
01:39:57,320 --> 01:40:00,559
Speaker 1: you'll find that you put up like a you put

1711
01:40:00,640 --> 01:40:03,120
Speaker 1: a recipe like here's a great here's the way to

1712
01:40:03,160 --> 01:40:06,360
Speaker 1: prepare heart, and people like, oh, I see you had

1713
01:40:06,360 --> 01:40:09,200
Speaker 1: a thing up about elk heart, but do you have

1714
01:40:09,240 --> 01:40:13,200
Speaker 1: a moose heart recipe? I think a lot of hunters

1715
01:40:13,240 --> 01:40:17,400
Speaker 1: tend to like, look at um, they stressed too much

1716
01:40:17,479 --> 01:40:21,400
Speaker 1: like what the animal is, when it's more important to

1717
01:40:21,439 --> 01:40:24,839
Speaker 1: know what part of the animal you're eating. I don't

1718
01:40:24,960 --> 01:40:30,120
Speaker 1: approach if I'm like cooking shank, I don't think differently

1719
01:40:30,680 --> 01:40:34,400
Speaker 1: about an antelope shake, a mountain goat shank, a white

1720
01:40:34,400 --> 01:40:37,639
Speaker 1: tail shank, a mule deer shank, and elk shank. Hal

1721
01:40:38,000 --> 01:40:40,400
Speaker 1: well heavily is a little small a wild pig shank.

1722
01:40:41,880 --> 01:40:43,680
Speaker 1: I tend to think more like, what's more important to me,

1723
01:40:43,800 --> 01:40:45,679
Speaker 1: not the animal that it was. I don't really care.

1724
01:40:46,640 --> 01:40:50,479
Speaker 1: I want to know what it was, and all my like,

1725
01:40:50,640 --> 01:40:53,479
Speaker 1: my wild game cooking is all based off the cut,

1726
01:40:53,960 --> 01:40:56,400
Speaker 1: not like what it is like when you open up

1727
01:40:56,439 --> 01:41:00,000
Speaker 1: a big game cookbook and they have like elk recipe

1728
01:41:00,400 --> 01:41:02,519
Speaker 1: and then you go and you flip here's moose recipes.

1729
01:41:02,520 --> 01:41:04,519
Speaker 1: I'm like, dude, there's no difference between the elk recipe

1730
01:41:04,520 --> 01:41:08,960
Speaker 1: and the moose recipe. Sure, there's gonna be flavor profile differences,

1731
01:41:09,040 --> 01:41:10,680
Speaker 1: I think from meat to meat to meat, but I

1732
01:41:10,720 --> 01:41:12,639
Speaker 1: don't think it's to the point where I really need

1733
01:41:12,640 --> 01:41:15,680
Speaker 1: to change the recipe. Sure you can adjust it, and

1734
01:41:15,720 --> 01:41:19,000
Speaker 1: you might have your favorites, but for the most part,

1735
01:41:19,479 --> 01:41:22,000
Speaker 1: what you're talking about is knowing how to cook, no

1736
01:41:22,840 --> 01:41:27,160
Speaker 1: the technique, exactly how to handle these different pieces. And

1737
01:41:27,200 --> 01:41:29,519
Speaker 1: you're right, there are there are there's gonna be different

1738
01:41:29,520 --> 01:41:31,240
Speaker 1: than elk and moose, but it's also gonna be difference

1739
01:41:31,320 --> 01:41:33,640
Speaker 1: from one moose to the next. So as much as

1740
01:41:33,680 --> 01:41:36,800
Speaker 1: there's like it's like special about the wild game, that's

1741
01:41:36,800 --> 01:41:38,920
Speaker 1: sort of like you should be like not instead of

1742
01:41:38,960 --> 01:41:40,840
Speaker 1: trying to cover that up. But you make the same

1743
01:41:40,880 --> 01:41:43,320
Speaker 1: recipe and you're kind of like, oh, yeah, you taste

1744
01:41:43,320 --> 01:41:45,679
Speaker 1: that difference. In the cariboo where you taste that difference,

1745
01:41:45,720 --> 01:41:48,160
Speaker 1: maybe you taste like the willow and the moose and

1746
01:41:48,200 --> 01:41:51,599
Speaker 1: the caribou. You're sort of tasting that liking or whatever

1747
01:41:51,640 --> 01:41:53,880
Speaker 1: the other North Slope brows he was eating on. And

1748
01:41:53,880 --> 01:41:55,640
Speaker 1: in the d white tailed deer you taste like the

1749
01:41:55,720 --> 01:42:00,360
Speaker 1: acorn and the corn and the swan. The GM taste

1750
01:42:00,400 --> 01:42:03,320
Speaker 1: the GMOs. That's the bridge between the hunter and the

1751
01:42:03,360 --> 01:42:06,120
Speaker 1: chef though, right, I mean to know all the way

1752
01:42:06,120 --> 01:42:08,639
Speaker 1: back to the environment that you pull that animal out of,

1753
01:42:08,880 --> 01:42:12,080
Speaker 1: knowing that the down the line that the flavor profile

1754
01:42:12,120 --> 01:42:14,400
Speaker 1: is going to be different. Yeah, but that's stuff that

1755
01:42:14,479 --> 01:42:18,360
Speaker 1: comes like almost after the recipe, after the master of preparation,

1756
01:42:18,680 --> 01:42:21,120
Speaker 1: there are like I don't want to oversimplify this because

1757
01:42:22,560 --> 01:42:24,640
Speaker 1: let's just say you're talking about like the difference in

1758
01:42:24,640 --> 01:42:30,040
Speaker 1: white tails and mulder. Sure, there are fundamental differences between

1759
01:42:30,040 --> 01:42:34,120
Speaker 1: white tail mulder, but those differences might not be as extreme.

1760
01:42:34,800 --> 01:42:37,559
Speaker 1: Those inherent differences might not be as extreme as the

1761
01:42:37,600 --> 01:42:40,639
Speaker 1: difference between one white tail and another white tail if

1762
01:42:40,640 --> 01:42:42,599
Speaker 1: you were able to sort of like apply a number

1763
01:42:42,680 --> 01:42:48,639
Speaker 1: system to like quantify differences a half starved four year

1764
01:42:48,680 --> 01:42:53,439
Speaker 1: old mule deer that just was hung up on a

1765
01:42:53,560 --> 01:42:56,000
Speaker 1: barbedware fence and got hamstrung by a kyle and then

1766
01:42:56,080 --> 01:42:57,960
Speaker 1: kind of healed up, but he's not doing real well.

1767
01:42:58,360 --> 01:43:01,960
Speaker 1: Like there's that animal and then there's some two year

1768
01:43:01,960 --> 01:43:04,240
Speaker 1: old meal dude that's been hanging out in alfalfa field.

1769
01:43:05,280 --> 01:43:07,599
Speaker 1: Those are very different animals. The difference between those two

1770
01:43:07,680 --> 01:43:10,240
Speaker 1: things is so much more extreme than the difference between

1771
01:43:11,000 --> 01:43:16,240
Speaker 1: a white tailed melder. It's just like, so that's all

1772
01:43:16,320 --> 01:43:18,040
Speaker 1: after the fact. I just think that, like in cooking,

1773
01:43:18,080 --> 01:43:19,760
Speaker 1: you gotta learn, like what is it that you have?

1774
01:43:21,040 --> 01:43:22,519
Speaker 1: We when I was a kid, we cut up deer.

1775
01:43:22,560 --> 01:43:25,880
Speaker 1: We cut up dear. We cut up steaks, which included

1776
01:43:26,160 --> 01:43:30,920
Speaker 1: the backstrap, tenderloin and most of the most like the

1777
01:43:31,280 --> 01:43:33,760
Speaker 1: rounds and sirlines from the back legs, and then the

1778
01:43:33,840 --> 01:43:37,960
Speaker 1: rest was burger unless you made jerky. So we would

1779
01:43:38,000 --> 01:43:40,840
Speaker 1: get done and all the whole damn dear would say

1780
01:43:40,920 --> 01:43:46,200
Speaker 1: two things, steaks, burger. That was how I was brought

1781
01:43:46,280 --> 01:43:48,280
Speaker 1: up to cut deer. I now I have a much

1782
01:43:48,320 --> 01:43:54,200
Speaker 1: more nuanced approach to it. And that just comes from experience, right,

1783
01:43:57,040 --> 01:44:00,479
Speaker 1: the willingness to have the willingness to have experience INSes.

1784
01:44:02,040 --> 01:44:05,680
Speaker 1: There many many people out there, and I still hang

1785
01:44:05,760 --> 01:44:09,680
Speaker 1: out with some that it's like, no, that's the way

1786
01:44:09,720 --> 01:44:14,280
Speaker 1: you do it, steaks and burgers. Yeah, it's like, there

1787
01:44:14,400 --> 01:44:16,880
Speaker 1: is no what's the difference. There is no difference, Like

1788
01:44:18,640 --> 01:44:22,679
Speaker 1: I eat Hamburger Helper. It all goes into hamburg or helper.

1789
01:44:23,520 --> 01:44:26,360
Speaker 1: I'd rather some dude be his hole deer as Hamburger

1790
01:44:26,479 --> 01:44:32,160
Speaker 1: Helper than some dude sort of watching it and his

1791
01:44:32,320 --> 01:44:35,439
Speaker 1: freezer uneasily feeling kind of vaguely guilty about it for

1792
01:44:35,520 --> 01:44:37,639
Speaker 1: three years, waiting for when he gets to go pitch

1793
01:44:37,680 --> 01:44:40,479
Speaker 1: it because it's freezer burned. Dude. I don't look down

1794
01:44:40,560 --> 01:44:44,880
Speaker 1: on any kind of cookings, this wild game cooking. I'm

1795
01:44:44,920 --> 01:44:50,000
Speaker 1: open to it all. Put you my throw one last

1796
01:44:50,000 --> 01:44:56,400
Speaker 1: plug in. How do folks find you? Well, at this point,

1797
01:44:56,640 --> 01:44:59,120
Speaker 1: we're kind of kind of on a small, small level

1798
01:44:59,200 --> 01:45:01,320
Speaker 1: up there on the island, and it makes you get

1799
01:45:01,400 --> 01:45:04,200
Speaker 1: your main chef and job. Yeah. Yeah, so that the

1800
01:45:05,120 --> 01:45:07,519
Speaker 1: catering is just kind of a side project. It's fun

1801
01:45:07,640 --> 01:45:09,960
Speaker 1: and people love it. I absolutely love it if you

1802
01:45:10,040 --> 01:45:11,720
Speaker 1: want to hire a guy that you can actually hang

1803
01:45:11,760 --> 01:45:14,200
Speaker 1: out with a leert of thing or two from. Yeah. Yeah,

1804
01:45:14,400 --> 01:45:21,320
Speaker 1: so the some dingbat cater So yeah, summertime is kind

1805
01:45:21,360 --> 01:45:24,360
Speaker 1: of the high season up there. And if anybody's talking

1806
01:45:24,400 --> 01:45:27,520
Speaker 1: about San Juan Island, so it's it's a small population

1807
01:45:27,560 --> 01:45:30,920
Speaker 1: of people, so it's it's kind of a kind of

1808
01:45:30,920 --> 01:45:34,280
Speaker 1: a tight little community. But it's also a pretty popular

1809
01:45:34,360 --> 01:45:38,240
Speaker 1: destination for tourists, so there are fair a bit of

1810
01:45:38,360 --> 01:45:42,719
Speaker 1: events up there that get the need for catering. So yeah,

1811
01:45:42,880 --> 01:45:45,920
Speaker 1: on island time catering. And right now we're just kind

1812
01:45:45,920 --> 01:45:47,600
Speaker 1: of getting off the ground. So if you went to

1813
01:45:47,680 --> 01:45:50,560
Speaker 1: the Chamber of Commerce, you'd find us pretty easy. And

1814
01:45:50,640 --> 01:45:53,680
Speaker 1: the other thing is if you ever have if you

1815
01:45:55,800 --> 01:45:59,040
Speaker 1: hunting fish and ever wanted to have someone come and

1816
01:45:59,200 --> 01:46:05,320
Speaker 1: do small party events where someone who has really has

1817
01:46:05,360 --> 01:46:07,360
Speaker 1: to know how it comes and shows you just what

1818
01:46:07,600 --> 01:46:11,280
Speaker 1: is possible with your stuff, take that boring old venice

1819
01:46:11,360 --> 01:46:15,880
Speaker 1: and steaking, really do amazing stuff with with your wild

1820
01:46:16,000 --> 01:46:19,960
Speaker 1: game for you and your friends. Um, I would, I would,

1821
01:46:20,000 --> 01:46:22,560
Speaker 1: I would. I would look him up to Also, I

1822
01:46:22,600 --> 01:46:26,880
Speaker 1: believe he's my favorite cook. He's a single as well,

1823
01:46:27,040 --> 01:46:30,840
Speaker 1: so he's single, I finally get to do it to

1824
01:46:30,920 --> 01:46:35,439
Speaker 1: somebody else and he's single, and he's available from one

1825
01:46:35,479 --> 01:46:39,880
Speaker 1: single guy do another the most eligible Bachelor of sing

1826
01:46:39,960 --> 01:46:43,120
Speaker 1: of the Pacific. Let's just expand it to the Pacific Northwest.

1827
01:46:45,000 --> 01:46:49,200
Speaker 1: Perfect for that charismatic eligible Bachelor of the Pacific Northwest

1828
01:46:49,240 --> 01:46:52,000
Speaker 1: who also cooks. Yeah, if you live closer to the

1829
01:46:52,080 --> 01:46:58,400
Speaker 1: inner Mountain Rocky, what am I trying to say? Yeah?

1830
01:46:59,000 --> 01:47:03,519
Speaker 1: Cal is available there most eligible bachelor of the inter

1831
01:47:03,960 --> 01:47:07,280
Speaker 1: Rocky Mountain West, and I can lift things and carry it.

1832
01:47:09,120 --> 01:47:13,760
Speaker 1: Do you have a specialty like if like if he's

1833
01:47:14,320 --> 01:47:22,439
Speaker 1: a saucy personal love he's talking about love life, that

1834
01:47:22,520 --> 01:47:28,800
Speaker 1: one's up to you and taking whatever. I uh, I

1835
01:47:28,960 --> 01:47:32,439
Speaker 1: really like cooking seafood alf Um. You live on an

1836
01:47:32,439 --> 01:47:35,280
Speaker 1: island out the Opheah and it's just so delicate and

1837
01:47:35,360 --> 01:47:38,760
Speaker 1: then if it's handled right, man, it's just so good. Um.

1838
01:47:39,120 --> 01:47:44,240
Speaker 1: Anything in particular in the seafood world. Well, I think

1839
01:47:44,320 --> 01:47:45,960
Speaker 1: just out of the fact that I end up with

1840
01:47:46,000 --> 01:47:48,000
Speaker 1: a lot of it every year. Is he is is

1841
01:47:48,120 --> 01:47:53,559
Speaker 1: the big the heavy hitters that you know, halber salmon, prawns, LINCD.

1842
01:47:54,200 --> 01:47:57,600
Speaker 1: And I think pomp Pod stands up against anything. I

1843
01:47:57,680 --> 01:48:02,479
Speaker 1: think it's one of my favorite fish. Um, but I

1844
01:48:02,479 --> 01:48:04,080
Speaker 1: can only eat one fish the rest of my life.

1845
01:48:04,120 --> 01:48:05,400
Speaker 1: And they told me it had to be link cut.

1846
01:48:05,439 --> 01:48:08,200
Speaker 1: I'll be like, cool, Yeah, that's cool, bro. Yeah, if

1847
01:48:08,280 --> 01:48:11,000
Speaker 1: it's done right, it's it's it stands up against us

1848
01:48:11,000 --> 01:48:16,000
Speaker 1: about anything. But uh yeah, you know. I also like

1849
01:48:16,800 --> 01:48:22,080
Speaker 1: kind of just doing the fun projects. Uh, make it sausage,

1850
01:48:22,360 --> 01:48:25,479
Speaker 1: you know, on a Saturday afternoon, just putzing around the

1851
01:48:25,520 --> 01:48:27,200
Speaker 1: house and having a big cut of meat in the

1852
01:48:27,280 --> 01:48:30,479
Speaker 1: smoker or raising something down. Those are those are fun

1853
01:48:30,600 --> 01:48:32,840
Speaker 1: days to be able to just kind of have a

1854
01:48:32,920 --> 01:48:36,640
Speaker 1: leisurely pace at it and play play with something all afternoon,

1855
01:48:36,760 --> 01:48:39,920
Speaker 1: you know, and then be able to, like I said

1856
01:48:40,240 --> 01:48:42,519
Speaker 1: a few times, but be able to share it. That's

1857
01:48:42,560 --> 01:48:47,600
Speaker 1: my biggest thing is to lucky enough to that it

1858
01:48:47,760 --> 01:48:50,719
Speaker 1: is my profession, but it's to be able to share

1859
01:48:50,800 --> 01:48:56,200
Speaker 1: those experiences and have people actually enjoy, you know, what

1860
01:48:56,360 --> 01:48:59,519
Speaker 1: I've produced. You make a million little masterpieces that disappear.

1861
01:49:00,840 --> 01:49:04,360
Speaker 1: I think about, you know, the whole span of my career.

1862
01:49:04,439 --> 01:49:08,840
Speaker 1: It's like nothing left. It's all gone. Every time every

1863
01:49:08,960 --> 01:49:11,519
Speaker 1: time I think about architects or you think about you know,

1864
01:49:11,840 --> 01:49:14,920
Speaker 1: people that build stuff, and it's artists that hangs for

1865
01:49:14,960 --> 01:49:18,000
Speaker 1: a million years. Every day you're building, tying you little

1866
01:49:18,040 --> 01:49:21,880
Speaker 1: masterpieces that might take you three four weeks and just

1867
01:49:22,760 --> 01:49:24,920
Speaker 1: snap like that's gone. You know. I never really thought

1868
01:49:24,920 --> 01:49:27,920
Speaker 1: about that, but when you're doing like you're like eight

1869
01:49:28,040 --> 01:49:30,200
Speaker 1: step duck for strom, you and also it's just gone

1870
01:49:30,360 --> 01:49:33,519
Speaker 1: like something a bit yeah. And there's something sometimes that

1871
01:49:33,600 --> 01:49:36,000
Speaker 1: I come with things that I almost don't want to,

1872
01:49:36,080 --> 01:49:38,760
Speaker 1: you know, like like that that the perfect stock that

1873
01:49:38,960 --> 01:49:40,880
Speaker 1: you know, I made one a couple of weeks ago,

1874
01:49:41,040 --> 01:49:42,800
Speaker 1: just this. It was a bee stock about that I

1875
01:49:42,840 --> 01:49:44,800
Speaker 1: cooked a diamon. It was days and days and days,

1876
01:49:44,800 --> 01:49:46,240
Speaker 1: and I got this thing down to a demi glass

1877
01:49:46,320 --> 01:49:49,640
Speaker 1: where I started with twelve gallons and I got it

1878
01:49:49,720 --> 01:49:53,120
Speaker 1: down to just you know, a couple and I just

1879
01:49:53,240 --> 01:49:55,000
Speaker 1: like coming and I didn't want to use it for

1880
01:49:55,040 --> 01:49:58,519
Speaker 1: anything because it was like this is a masterpiece in itself.

1881
01:49:59,240 --> 01:50:02,320
Speaker 1: But that's where the reward is. It is seeing people

1882
01:50:02,400 --> 01:50:05,920
Speaker 1: that that you know, that enjoy it because it is

1883
01:50:05,960 --> 01:50:08,639
Speaker 1: it's gone every day you do it and it's gone.

1884
01:50:09,439 --> 01:50:11,120
Speaker 1: I'm going through that right now where I have two

1885
01:50:11,160 --> 01:50:13,600
Speaker 1: pieces of sable fish and my freezer and you just

1886
01:50:13,720 --> 01:50:16,160
Speaker 1: want to hold on them. And I like black cod.

1887
01:50:17,200 --> 01:50:20,599
Speaker 1: And I like knowing they're in my freezer more than

1888
01:50:20,680 --> 01:50:23,840
Speaker 1: I like eating them, because I like eating them so much.

1889
01:50:24,240 --> 01:50:26,600
Speaker 1: I like knowing they're in there. And I find myself like,

1890
01:50:27,640 --> 01:50:30,360
Speaker 1: I catch myself opening my freezer and staring at my

1891
01:50:30,439 --> 01:50:34,439
Speaker 1: two big pieces of sable, being like fellas should probably

1892
01:50:34,479 --> 01:50:37,760
Speaker 1: eat them. They ain't getting better. They ain't get better there,

1893
01:50:37,880 --> 01:50:40,679
Speaker 1: you know. But then you you're just you're just waiting

1894
01:50:40,720 --> 01:50:42,880
Speaker 1: for the perfect scenario, right, You're waiting for the right

1895
01:50:42,960 --> 01:50:45,120
Speaker 1: people to come over in the right preparation on it

1896
01:50:45,240 --> 01:50:47,840
Speaker 1: to make them. I got a plan for him, Yeah,

1897
01:50:47,920 --> 01:50:54,240
Speaker 1: I got a plan for him. It's called lunch today, right. No, No,

1898
01:50:54,439 --> 01:50:57,200
Speaker 1: I got my my brothers and their wives and what

1899
01:50:57,320 --> 01:51:05,400
Speaker 1: that are coming for all coming for Christmas. Nilo thought, Yeah,

1900
01:51:05,439 --> 01:51:07,800
Speaker 1: I was thinking about how okay I interrupt you. Yeah,

1901
01:51:07,920 --> 01:51:11,559
Speaker 1: high liking that brand, spikingy new first Light. Uh well,

1902
01:51:11,840 --> 01:51:13,599
Speaker 1: loving it. What do you guys call it? A helly?

1903
01:51:13,680 --> 01:51:18,400
Speaker 1: What do they call those thing? Hanley? Yep, that's that's

1904
01:51:18,479 --> 01:51:21,439
Speaker 1: sweet peace top secret though, didn't they know? Man, we

1905
01:51:21,479 --> 01:51:28,679
Speaker 1: can talk about her now. But you were that in Colorado, right, Yeah?

1906
01:51:28,920 --> 01:51:32,120
Speaker 1: It is. Yeah, it's a little bit thicker, it's got

1907
01:51:32,280 --> 01:51:37,840
Speaker 1: some uh bands. No, that that one is a percent

1908
01:51:37,920 --> 01:51:41,200
Speaker 1: wool um. The wool on the inside is just fleeced.

1909
01:51:42,160 --> 01:51:44,840
Speaker 1: That is thick as a slice of bread. Matt love

1910
01:51:44,960 --> 01:51:48,439
Speaker 1: that thing. It's uh, it's a little little old school

1911
01:51:48,479 --> 01:51:53,760
Speaker 1: wool technology that we stole from the Swedish military. And

1912
01:51:56,479 --> 01:52:00,639
Speaker 1: oh yeah, now you're getting five percent. That's nothing, that's

1913
01:52:00,680 --> 01:52:05,200
Speaker 1: just you were well, no, but I think it serves

1914
01:52:05,240 --> 01:52:07,000
Speaker 1: a purpose. You guys didn't put it in there for

1915
01:52:07,080 --> 01:52:09,720
Speaker 1: ships and giggles. We got squid income this th No,

1916
01:52:10,280 --> 01:52:13,360
Speaker 1: my kids were painting ornaments the other day and showing

1917
01:52:13,400 --> 01:52:15,160
Speaker 1: them to me and I didn't know. I didn't know

1918
01:52:15,280 --> 01:52:17,920
Speaker 1: that just finished paying the ornaments and so I've got

1919
01:52:18,000 --> 01:52:21,000
Speaker 1: paint on my phone and obviously on this shirt. Okay, Yeah,

1920
01:52:21,240 --> 01:52:26,680
Speaker 1: a correction that that this new Henley uh is uh.

1921
01:52:27,280 --> 01:52:31,479
Speaker 1: I think fourwight marino and there's five percent spandex in

1922
01:52:31,560 --> 01:52:34,200
Speaker 1: there because one thing that we dislike from trumping in

1923
01:52:34,240 --> 01:52:37,200
Speaker 1: the woods with pure marinos, how it kind of bags

1924
01:52:37,240 --> 01:52:40,240
Speaker 1: out on the sleeves over the course of a week.

1925
01:52:40,360 --> 01:52:41,760
Speaker 1: You do you feel like it's gonna help in the

1926
01:52:41,840 --> 01:52:45,280
Speaker 1: durability too. Yeah. Yeah, so it's got just a little

1927
01:52:45,320 --> 01:52:48,120
Speaker 1: more like spring a little more snap to it where

1928
01:52:48,160 --> 01:52:50,840
Speaker 1: you feel like, yeah, it's not gonna get that sort

1929
01:52:50,880 --> 01:52:53,120
Speaker 1: of like loose bagging. You don't want to run home

1930
01:52:53,160 --> 01:52:55,960
Speaker 1: and wash it, so pucker's back up again. That's what

1931
01:52:56,000 --> 01:52:59,040
Speaker 1: I call is the reck the re pucker. Yeah, And

1932
01:52:59,280 --> 01:53:02,000
Speaker 1: you know big thing that I mean, you guys do

1933
01:53:02,720 --> 01:53:05,040
Speaker 1: for us. And I tried to get as many days

1934
01:53:05,080 --> 01:53:08,679
Speaker 1: in myself as is trying to explore the new items,

1935
01:53:08,960 --> 01:53:13,000
Speaker 1: um and and see if they're actually doing the things

1936
01:53:13,040 --> 01:53:16,160
Speaker 1: that we want them to do in the field, because

1937
01:53:16,160 --> 01:53:19,240
Speaker 1: they're just you can't recreate that stuff's killing it for

1938
01:53:19,320 --> 01:53:24,519
Speaker 1: podcasting and Steve's chili just perfect podcasts and outfit man, yeah,

1939
01:53:24,640 --> 01:53:27,120
Speaker 1: you know, and it's how do you test that you

1940
01:53:27,200 --> 01:53:31,519
Speaker 1: have a podcast marathon? Sash? Yeah, yeah, I get pooped

1941
01:53:31,560 --> 01:53:35,200
Speaker 1: down here and start going on it. Kelly, Yeah, did

1942
01:53:35,240 --> 01:53:37,320
Speaker 1: you get a chance I interrupted you to ask you

1943
01:53:37,320 --> 01:53:43,439
Speaker 1: about your shirt? Yeah? Yeah, getting close to me that time.

1944
01:53:43,560 --> 01:53:46,560
Speaker 1: But you're talking about how you trying to eat a

1945
01:53:46,600 --> 01:53:50,080
Speaker 1: bunch of fish during fishing or right after fishing season,

1946
01:53:50,160 --> 01:53:52,559
Speaker 1: and sort of you know, by this time of year

1947
01:53:53,240 --> 01:53:55,439
Speaker 1: now it's like late fall, you're sort of getting over

1948
01:53:55,640 --> 01:53:57,760
Speaker 1: eating fish, right because you've been eating whole bunch of

1949
01:53:57,880 --> 01:54:00,200
Speaker 1: id like to leaving my freezers long, like red meat,

1950
01:54:00,240 --> 01:54:03,280
Speaker 1: I just leaving there forever. But I've had the same

1951
01:54:03,360 --> 01:54:05,920
Speaker 1: thing happened with red meat, you know, like where I

1952
01:54:06,040 --> 01:54:08,280
Speaker 1: just had like the main thing in my freezer. I

1953
01:54:08,360 --> 01:54:11,759
Speaker 1: had like to elk, you know, and maybe had another whatever.

1954
01:54:12,120 --> 01:54:14,599
Speaker 1: But for most problem it's been eating elk and elk

1955
01:54:14,840 --> 01:54:16,920
Speaker 1: and elk and elk. And for us, i'd really like

1956
01:54:17,040 --> 01:54:19,840
Speaker 1: to eat only while a game you can't. You can

1957
01:54:19,880 --> 01:54:22,800
Speaker 1: definitely get bored. We're like, man, I just need something

1958
01:54:22,800 --> 01:54:24,120
Speaker 1: to switch it up. And I was thinking about that

1959
01:54:24,240 --> 01:54:27,599
Speaker 1: and the answer is to be like the Stephen Ronella

1960
01:54:27,800 --> 01:54:32,200
Speaker 1: generalist hunter And like this year, I'm like, all right,

1961
01:54:32,480 --> 01:54:34,160
Speaker 1: kind of had in my head I put out there

1962
01:54:34,200 --> 01:54:36,080
Speaker 1: to the universe. It's like I need some ducks. And

1963
01:54:36,120 --> 01:54:37,840
Speaker 1: then my buddy called, like, dude, you want to go

1964
01:54:37,920 --> 01:54:39,560
Speaker 1: duck hunt? And I got a sweet spot, so we

1965
01:54:39,760 --> 01:54:42,800
Speaker 1: roll in boom some ducks. I've got like ten ducks

1966
01:54:42,840 --> 01:54:45,240
Speaker 1: in my freezer. Critical you'll find the honest talk about

1967
01:54:45,360 --> 01:54:48,400
Speaker 1: putting something out to the universe and what that means

1968
01:54:48,560 --> 01:54:53,440
Speaker 1: is he feels as though, um, if you're thinking about it,

1969
01:54:53,480 --> 01:54:57,960
Speaker 1: it's kind of like a Lavian. Uh, it's not lavan metaphysics.

1970
01:54:59,360 --> 01:55:03,880
Speaker 1: Is that just by letting it just feeling away and

1971
01:55:04,000 --> 01:55:07,760
Speaker 1: letting people know a way that you think that you desire.

1972
01:55:08,520 --> 01:55:12,640
Speaker 1: Is it personal manifestation? People use that, they throw that

1973
01:55:12,880 --> 01:55:14,840
Speaker 1: term yeah and so yeah, and he's like, by he

1974
01:55:15,040 --> 01:55:18,880
Speaker 1: just exudes a feeling of wanting ducks and if he

1975
01:55:18,960 --> 01:55:21,640
Speaker 1: exudes that strong enough, the phone will ring. In this

1976
01:55:21,760 --> 01:55:23,120
Speaker 1: case it did, and he know it has a whole

1977
01:55:23,160 --> 01:55:27,000
Speaker 1: bunch of ducks. Now you got a sack. Fo. My

1978
01:55:27,120 --> 01:55:31,960
Speaker 1: buddy Miller uses that for work when he's really slowing down.

1979
01:55:32,240 --> 01:55:35,120
Speaker 1: He's sort of like it's like, hey, the universe needs

1980
01:55:35,160 --> 01:55:41,520
Speaker 1: some working ten square feet in um, he's a he's

1981
01:55:41,520 --> 01:55:44,880
Speaker 1: a tile. He's a tile guy, square friend house, a

1982
01:55:44,960 --> 01:55:48,600
Speaker 1: lot of tile. Yeah, a lot of time. But yeah,

1983
01:55:48,680 --> 01:55:51,480
Speaker 1: that's really helped me for like keeping on the percent

1984
01:55:51,600 --> 01:55:54,720
Speaker 1: while a game, you know menu and being excited about

1985
01:55:54,760 --> 01:55:59,280
Speaker 1: it is like having some fish, some squirrels, some rabbits,

1986
01:55:59,520 --> 01:56:04,560
Speaker 1: some dog, some elk. The generalist hunter and angler is

1987
01:56:04,600 --> 01:56:08,640
Speaker 1: a well fed mo fo. Yeah. People like maybe like

1988
01:56:08,840 --> 01:56:12,160
Speaker 1: the you know big game, you know white big buck

1989
01:56:12,200 --> 01:56:15,600
Speaker 1: whites tell deer hunter where you just you know, expand

1990
01:56:15,640 --> 01:56:19,720
Speaker 1: a little bit man really opens up your menu, diversifies it.

1991
01:56:20,440 --> 01:56:24,000
Speaker 1: You can only starff so much variety into a sausage casing.

1992
01:56:25,640 --> 01:56:27,560
Speaker 1: Call you got any final thoughts? I don't have any.

1993
01:56:27,680 --> 01:56:30,600
Speaker 1: Can you guys tackle for me? Just put this thing

1994
01:56:30,680 --> 01:56:33,560
Speaker 1: to bed my mule deer neck scenario. If you can

1995
01:56:33,640 --> 01:56:37,880
Speaker 1: do that, and two minutes, I have this whole mule

1996
01:56:37,920 --> 01:56:41,360
Speaker 1: deer neck. I wanted to wrap it in the call

1997
01:56:41,520 --> 01:56:45,400
Speaker 1: fat and a beautiful big call fat and roast it

1998
01:56:45,560 --> 01:56:48,680
Speaker 1: on the pellet grill. That's what I intended to do,

1999
01:56:48,960 --> 01:56:52,680
Speaker 1: and I and to give you as the full story is. Um.

2000
01:56:53,760 --> 01:56:56,000
Speaker 1: You know, it is really tricky steep spot. When I

2001
01:56:56,080 --> 01:56:58,680
Speaker 1: was trying to get that neck out, a lot of

2002
01:56:58,720 --> 01:57:02,120
Speaker 1: the blood out of the uh cavity came out and

2003
01:57:02,160 --> 01:57:06,080
Speaker 1: actually like gave the neck a real about half of

2004
01:57:06,160 --> 01:57:09,040
Speaker 1: it a good bloodshot appearance. So I took it home

2005
01:57:09,680 --> 01:57:12,440
Speaker 1: when I got home and basically just put it in

2006
01:57:13,040 --> 01:57:16,120
Speaker 1: a very simple Brian. I think I just kind of

2007
01:57:16,200 --> 01:57:18,320
Speaker 1: threw smoths and ends in there. But you know, salt

2008
01:57:18,920 --> 01:57:22,720
Speaker 1: water were the really the main ingredients. So I don't

2009
01:57:22,800 --> 01:57:25,000
Speaker 1: think there's gonna be any other left word. But now

2010
01:57:25,080 --> 01:57:27,960
Speaker 1: it looks clean and beautiful again. And it's thought out

2011
01:57:28,080 --> 01:57:31,240
Speaker 1: right now. Took it out before I came here to Seattle.

2012
01:57:31,640 --> 01:57:33,240
Speaker 1: I wouldn't do it the way you're talking about doing it.

2013
01:57:33,880 --> 01:57:36,200
Speaker 1: It would be an experiment. I wouldn't do it that way.

2014
01:57:36,680 --> 01:57:38,040
Speaker 1: I think you could do it in a pellet grill

2015
01:57:39,680 --> 01:57:42,480
Speaker 1: the neck, but I wouldn't wrap it up anything I

2016
01:57:42,520 --> 01:57:45,040
Speaker 1: would do in a pellet grill and be based in

2017
01:57:45,160 --> 01:57:49,880
Speaker 1: the living daylights out of that thing. But think of

2018
01:57:49,960 --> 01:57:53,280
Speaker 1: the loss of heat on the pellet grill though. That's it.

2019
01:57:53,840 --> 01:57:56,800
Speaker 1: And I would devise a dish like tacos or something

2020
01:57:57,360 --> 01:58:00,600
Speaker 1: where I was shaving the neck neat off the outside,

2021
01:58:02,160 --> 01:58:05,200
Speaker 1: the nice smoky neck meat off the outside, and making

2022
01:58:05,280 --> 01:58:07,560
Speaker 1: some and then shaving some more or making some. If

2023
01:58:07,600 --> 01:58:09,200
Speaker 1: you want to have you you're gonna serve that whole

2024
01:58:09,280 --> 01:58:13,040
Speaker 1: damn neck. You're gonna need to braise that neck now.

2025
01:58:13,600 --> 01:58:15,200
Speaker 1: And you're gonna need to take that neck and see

2026
01:58:15,280 --> 01:58:19,280
Speaker 1: it on like, give it a good rub, Get a

2027
01:58:19,360 --> 01:58:22,680
Speaker 1: gigantic pan, sear the whole thing all over the place,

2028
01:58:23,600 --> 01:58:26,400
Speaker 1: put in a giant pot with a tight fitting lid,

2029
01:58:27,280 --> 01:58:31,040
Speaker 1: and put it in your ovenrees for a ton of

2030
01:58:31,120 --> 01:58:33,960
Speaker 1: hours or in a slow cooker until you can pick

2031
01:58:34,040 --> 01:58:36,840
Speaker 1: it because you feel like it's just gonna dry out

2032
01:58:37,320 --> 01:58:43,760
Speaker 1: on the not gonna be tender. You could almost do

2033
01:58:43,920 --> 01:58:46,280
Speaker 1: it in reverse, like if you did the moist meatho

2034
01:58:46,280 --> 01:58:48,640
Speaker 1: at first, if you braised it to where you're almost

2035
01:58:48,680 --> 01:58:50,360
Speaker 1: getting to like you're talking about the ribs where it's

2036
01:58:50,920 --> 01:58:55,200
Speaker 1: still gonna hold together, but it's it's tender, and then

2037
01:58:55,840 --> 01:58:58,040
Speaker 1: put it into a smoker or a grill where then

2038
01:58:58,080 --> 01:58:59,840
Speaker 1: you could kind of infuse a little bit of that

2039
01:59:00,040 --> 01:59:05,240
Speaker 1: smoky flavor that is called the poop. And that's now

2040
01:59:05,320 --> 01:59:07,840
Speaker 1: you're thinking, that's a good idea. And there if you

2041
01:59:07,920 --> 01:59:10,400
Speaker 1: wrapped it in a call, yeah, and then that's just

2042
01:59:10,440 --> 01:59:12,840
Speaker 1: because it would melt, but it would also if you

2043
01:59:12,920 --> 01:59:15,120
Speaker 1: were getting too tender and it was starting to fall apart,

2044
01:59:15,200 --> 01:59:19,120
Speaker 1: it would act. Because I don't think I don't think

2045
01:59:19,160 --> 01:59:21,680
Speaker 1: I can get it in the oven, because I mean

2046
01:59:21,760 --> 01:59:25,440
Speaker 1: this it is a it's a you gotta be a

2047
01:59:25,480 --> 01:59:28,480
Speaker 1: fifteen pound even if you took you know, what you

2048
01:59:28,600 --> 01:59:31,600
Speaker 1: need is one of those little electric roasting ovens. I

2049
01:59:31,720 --> 01:59:33,760
Speaker 1: do need a roasting oven. I might have one I

2050
01:59:33,800 --> 01:59:35,360
Speaker 1: could send. Even if you took a rack out. You

2051
01:59:35,400 --> 01:59:37,760
Speaker 1: couldn't get it in a pan in there. Maybe I

2052
01:59:37,800 --> 01:59:40,800
Speaker 1: could but I wouldn't have it wouldn't be a pan

2053
01:59:40,920 --> 01:59:45,560
Speaker 1: that has a lid at that point. Western Western Electric

2054
01:59:45,680 --> 01:59:48,760
Speaker 1: roaster sealed tightly as you can. All Right, you think

2055
01:59:48,800 --> 01:59:52,040
Speaker 1: that's the way to go. Andrew, braise it, braise it

2056
01:59:52,080 --> 01:59:54,640
Speaker 1: and tell us just just right there and then pull

2057
01:59:54,680 --> 01:59:56,960
Speaker 1: it out. If you want to infuse that flavor, then

2058
01:59:57,080 --> 01:59:59,440
Speaker 1: then you could almost let it cool till till you

2059
01:59:59,480 --> 02:00:02,920
Speaker 1: could work wrapping a call you a good rub down

2060
02:00:03,080 --> 02:00:04,960
Speaker 1: and then put it on here. I'd rub it down

2061
02:00:05,040 --> 02:00:07,880
Speaker 1: with at a minimum salt and pepper, maybe something a

2062
02:00:07,920 --> 02:00:12,520
Speaker 1: lot zippier. Yeah, it's a vision because I want that

2063
02:00:12,760 --> 02:00:16,640
Speaker 1: Fred flint Stone Mega roast is Yeah. Yeah, I think

2064
02:00:16,720 --> 02:00:19,640
Speaker 1: I think boots idea. But you're telling time, bro. You'd

2065
02:00:19,680 --> 02:00:22,560
Speaker 1: have to pull it out before before it falls apart.

2066
02:00:22,760 --> 02:00:25,600
Speaker 1: Just kind of like you're saying with the ribs. When

2067
02:00:25,600 --> 02:00:27,880
Speaker 1: I cook those necks on it, When I cook a neck, dolargy,

2068
02:00:27,960 --> 02:00:30,800
Speaker 1: cook it down and make like barbecue sandwiches. I'll cook

2069
02:00:30,840 --> 02:00:33,640
Speaker 1: it down. Util It looks like you could shake that

2070
02:00:33,800 --> 02:00:35,720
Speaker 1: neck and a bunch of vertebrae fall out of there.

2071
02:00:35,800 --> 02:00:38,040
Speaker 1: Looks like something out of a museum. I mean, you

2072
02:00:38,080 --> 02:00:39,480
Speaker 1: can cook it down to where that meat where you

2073
02:00:39,480 --> 02:00:41,560
Speaker 1: can just grab off fist folds of meat off that

2074
02:00:41,720 --> 02:00:46,720
Speaker 1: neck rolls. So don't let that happen. Uh, What did

2075
02:00:46,800 --> 02:00:51,200
Speaker 1: I just ask about how to cook your neck? Yeah?

2076
02:00:51,760 --> 02:00:54,920
Speaker 1: I tho I was paying attention right, all right, I

2077
02:00:55,000 --> 02:00:57,480
Speaker 1: think I got it. You can't keep going call fat then,

2078
02:00:57,880 --> 02:01:01,520
Speaker 1: or just save that for something else? On what it'd

2079
02:01:01,560 --> 02:01:04,840
Speaker 1: be fun? All right, each dear meat, eat all kinds

2080
02:01:04,880 --> 02:01:08,640
Speaker 1: of meat, take care of it first cooking. Nice Thanks

2081
02:01:08,680 --> 02:01:10,880
Speaker 1: for listening. H