WEBVTT - Ep. 099: Wild Game Basics 0:00:08.960 --> 0:00:12.760 This is the Meat Eater Podcast coming at you shirtless, 0:00:12.800 --> 0:00:17.680 severely fog bitten, and in my case, underwear listening podcast. 0:00:18.239 --> 0:00:25.160 You can't predict anything. First off, what you guys think 0:00:25.200 --> 0:00:29.800 about that that Mountain lion meat from last night? Very good? Yeah, 0:00:29.800 --> 0:00:33.479 I thought it's delicious cougar meat. Very good. Even my 0:00:33.560 --> 0:00:37.640 mother in law I eat it. Yeah, I'd surprised. I 0:00:37.720 --> 0:00:42.239 tender it was that recipe. Well, it's like, you know, 0:00:42.280 --> 0:00:46.000 the chef's Jacques Pepine, I called Jack Peppen. He uh, 0:00:47.560 --> 0:00:53.360 that's his little sauce Chinese Chinese five spice powder sauce. 0:00:53.440 --> 0:00:55.640 But I like foopled it, which is even more than 0:00:55.760 --> 0:00:59.080 quadruple in it. And he just does he does it 0:00:59.160 --> 0:01:03.120 with pork, uh huh, and just you know, kind of 0:01:03.120 --> 0:01:06.160 braises it for a little teeny bit. Yeah. But I 0:01:06.280 --> 0:01:09.440 like with that cougar meat except for the loins. That 0:01:09.520 --> 0:01:12.920 cougar meat you gotta way lay it with some long cooking. Yeah, 0:01:12.959 --> 0:01:14.679 because we did that. That was just like a roast. 0:01:14.840 --> 0:01:17.200 We did that loin for that one dinner and it 0:01:17.280 --> 0:01:20.360 was it was a little dry. We grilled it, yeah, 0:01:20.400 --> 0:01:22.280 and it was a little dry. Now, the part of 0:01:22.280 --> 0:01:23.920 the loin that has the fat on it is different 0:01:23.920 --> 0:01:26.960 because the fat on the lion fat is good and 0:01:27.800 --> 0:01:32.240 real good. Yeah. I almost felt like between all the 0:01:32.319 --> 0:01:34.760 chunks that I had and I'm eating over the last year, 0:01:35.000 --> 0:01:38.880 that the I didn't like the backstrap as much. You 0:01:39.000 --> 0:01:41.480 like that roast last night, didn't you? Well, yeah, because 0:01:41.520 --> 0:01:44.720 it has just more fat incorporated in. That was a 0:01:44.800 --> 0:01:47.600 fat hunk that you're getting to use, where that backstrap 0:01:47.720 --> 0:01:50.400 is very very lean, you know. And um, it's just like, 0:01:50.440 --> 0:01:53.160 no matter how would you braizer or do whatever. If 0:01:53.200 --> 0:01:55.520 you braise a fatty piece of meat and your braise 0:01:55.680 --> 0:01:59.440 that lean loin, the lean loin still tastes dryer. It's 0:01:59.520 --> 0:02:01.640 dryer and your mount you know, and you can stop 0:02:01.680 --> 0:02:04.040 it with sauce as much as you want. Right. It 0:02:04.200 --> 0:02:07.480 definitely benefited from that long slow cook Well, you'll notice 0:02:07.520 --> 0:02:11.920 that when like in my slow cooker, it was only 0:02:12.320 --> 0:02:17.919 the sauce in there, which is like five split Chinese 0:02:18.000 --> 0:02:27.000 five splice powder, soy, catch up ginger, garlic, sherry vinegar, 0:02:27.560 --> 0:02:29.560 that sauce only came up like a third the way 0:02:29.639 --> 0:02:31.880 on that ropes, which is probably a three pound hunk 0:02:31.880 --> 0:02:36.760 of a lion's back leg. And I flipped it a 0:02:36.760 --> 0:02:39.720 couple of times in there. Then the end mashed it up, 0:02:40.560 --> 0:02:42.640 not mashed up, but broke it apart so that it 0:02:42.720 --> 0:02:45.200 all took a little bath towards the end, so that 0:02:45.200 --> 0:02:51.119 it all had a little sauce bath. Yeah, it was good. 0:02:51.280 --> 0:02:58.400 It's good man, I like it. And then um impressions 0:02:58.400 --> 0:03:03.119 about squid When you squid, you squid down there first time, 0:03:03.440 --> 0:03:09.320 first time squiddy. That was Andy Radjelowski. Oh, I haven't 0:03:09.320 --> 0:03:13.600 done intros yet. We're joined by chef Andrew Radjlowski, who 0:03:13.680 --> 0:03:17.000 I have known for a bazillion years, and real quick 0:03:17.040 --> 0:03:18.320 before we get that, I want to touch I mean 0:03:18.440 --> 0:03:23.160 Andy's first wild game meal, only kind of a wild 0:03:23.240 --> 0:03:27.280 game meal. We're having like a little party back in 0:03:27.440 --> 0:03:34.639 the probably around. We're throwing a party because we're living 0:03:34.680 --> 0:03:36.960 in the same sort of weird flyphouse. We're living in 0:03:36.960 --> 0:03:39.000 the house that had four people living in it, none 0:03:39.000 --> 0:03:42.080 of whom are on the leaks. Like. This house had 0:03:42.120 --> 0:03:46.480 a very like a constantly evolving sort of cast of 0:03:46.560 --> 0:03:49.040 characters who lived there. Yeah, there's many people went through 0:03:49.080 --> 0:03:54.920 that place. And we borrowed a pig roaster from my 0:03:55.000 --> 0:04:00.600 mom's neighbor. I think, or was it? I think I 0:04:01.760 --> 0:04:05.520 had like dragged an hour to where we lived, and 0:04:05.560 --> 0:04:08.320 then we had so we had a pit like we're 0:04:08.320 --> 0:04:11.080 getting a whole pig. But they meet my brother alt 0:04:11.120 --> 0:04:14.240 fishing steel head or salmon. Was it the fall? It 0:04:14.280 --> 0:04:16.480 was the fall. We're coming back from fishing salmon up 0:04:16.480 --> 0:04:19.200 on the Pure Marquette River and the dude in front 0:04:19.200 --> 0:04:23.479 of us ran a deer over. He didn't want it, 0:04:23.600 --> 0:04:25.520 so we took the whole deer and then drove it 0:04:25.560 --> 0:04:29.279 a couple of hours down to Grand Rapids, cut the 0:04:29.320 --> 0:04:32.839 deer up in the garage, and then sowed the whole 0:04:32.880 --> 0:04:38.360 deer with baling wire inside the pig, and it came 0:04:38.360 --> 0:04:45.120 out unbelievable, man, unbelievable, like pork fat based at deer hunks. 0:04:45.440 --> 0:04:46.880 That was me and Poots. It must have been a 0:04:46.880 --> 0:04:49.720 pretty big pig. It was a big pig. We fit 0:04:49.800 --> 0:04:51.719 the whole deer in it. I can't remember. We boned 0:04:51.760 --> 0:04:53.520 it like we boned a lot of it out. Yeah, 0:04:53.520 --> 0:04:55.760 it was in pieces, I ain't but we got most 0:04:55.760 --> 0:04:58.000 of it in there, crammed and they're sold up a wire. 0:04:58.240 --> 0:05:00.400 But the funny thing is this all happen and right 0:05:00.640 --> 0:05:03.279 on the corner of a very busy intersection in the 0:05:03.320 --> 0:05:08.120 middle of Grand Rapids. Who likes the instigator with the 0:05:08.120 --> 0:05:14.120 party with the uh pig turn duck in situation, I 0:05:14.160 --> 0:05:16.440 don't know. We just had a we're already cooking a 0:05:16.480 --> 0:05:19.159 pig and then we picked up a road kill deer. 0:05:19.240 --> 0:05:21.960 And well, that's the key to the situation is having 0:05:22.040 --> 0:05:25.240 somebody who's like, yes, I will follow through with your 0:05:25.279 --> 0:05:28.440 stupid idea. I have no recollect what did we wrap 0:05:28.520 --> 0:05:32.240 something in hog wire too? For chicken wire? Did you 0:05:32.520 --> 0:05:35.520 roll that pick up a chicken wire? No, because it 0:05:35.560 --> 0:05:37.840 was in a roaster. I think we just put that 0:05:38.960 --> 0:05:43.960 chunked up there in there. And so with balen wire, 0:05:44.240 --> 0:05:48.840 what happened was so I want to tell the story, 0:05:48.920 --> 0:05:51.280 but I don't want to reveal my preferred alias that 0:05:51.400 --> 0:05:54.320 I use anytime. I had to have a social media account, 0:05:55.400 --> 0:06:01.520 so I can't reveal my preferred alias. Anyways, we heard 0:06:01.560 --> 0:06:03.719 the doubt, like in our neighborhood, we heard that you 0:06:03.720 --> 0:06:06.200 could block off your road in order to have a 0:06:06.240 --> 0:06:09.440 family reunion. Basically, we're trying to we're trying to elude 0:06:09.600 --> 0:06:11.880 getting the party broken up by the cops. So we 0:06:11.960 --> 0:06:14.440 thought like, oh, well register as a family reunion. We 0:06:14.560 --> 0:06:16.839 just used the name from The Good, the Bad, and Ugly, 0:06:17.640 --> 0:06:20.240 but that never registered it anyways, just had our yea, 0:06:20.480 --> 0:06:22.480 So it was that. Yeah, I mean that's how far. 0:06:23.320 --> 0:06:25.080 That's how far mean Andy go back. But you were 0:06:25.080 --> 0:06:27.560 gonna say, yeah, so Andy is squid because you're a 0:06:27.560 --> 0:06:30.640 Pacific Northwesterner. Yeah, well you've done a bit of squid 0:06:30.880 --> 0:06:33.600 for the last twenty years years and he lives out 0:06:33.600 --> 0:06:38.200 on a lonely little island called San Juan Island where 0:06:38.240 --> 0:06:42.360 he catches fish and cooks. And then, uh, we'll touch 0:06:42.400 --> 0:06:46.560 on that some more cal initial impressions of squid jiggen 0:06:47.360 --> 0:06:52.800 loving it, man, I mean the whole scene, like the 0:06:52.839 --> 0:06:58.400 whole Asian community down there, just chain smoking way uh 0:06:58.760 --> 0:07:04.240 really extremely limit communication even amongst us. And it's all 0:07:04.279 --> 0:07:09.960 about just like harvest and it's dark, you know, city 0:07:10.000 --> 0:07:13.840 sounds going around and fairies moving around, the contact buzzo 0:07:13.920 --> 0:07:19.640 cigarettes outside, yeah, and generator exhaust fumes. Yeah, that little combo. 0:07:20.000 --> 0:07:22.320 It was great, man. I loved that. You're lucky because 0:07:22.320 --> 0:07:24.840 we kind of have had a translator. Last night. There 0:07:24.920 --> 0:07:29.200 was dude that that was you know, had some English. 0:07:29.640 --> 0:07:32.480 No I've known it had the privilege sitting next to Yeah, 0:07:32.480 --> 0:07:34.320 the most of the guys that Jake squid are uh 0:07:34.360 --> 0:07:36.280 I did a story on this years ago for Outside, 0:07:36.280 --> 0:07:40.640 and most of guys I interviewed in virtually all the 0:07:40.640 --> 0:07:48.480 guys interview were from Vietnam born like born Vietnamese, Cambodia, Laos, 0:07:48.880 --> 0:07:52.640 and the Philippines. Tends to be I think that crew 0:07:52.640 --> 0:07:54.880 where we were, I think that crew is is almost 0:07:54.920 --> 0:08:00.720 all Vietnamese that goes down there, I believe. So, yeah, 0:08:00.720 --> 0:08:02.440 you don't get a lot of it's hard to you 0:08:02.520 --> 0:08:04.640 kind of hack you way through some communications. But now 0:08:04.640 --> 0:08:06.280 and then I've been next to guys who speak pretty 0:08:06.280 --> 0:08:08.880 good English and you can sort of get the inside scoop. Well, 0:08:08.960 --> 0:08:11.680 I just don't, you know, like most little like if 0:08:12.000 --> 0:08:14.520 I kept relating it to being on like a busy 0:08:14.560 --> 0:08:19.840 Steelhead river even I mean for the most part generalization 0:08:20.000 --> 0:08:23.520 for sure, But for the most part, if you are 0:08:23.520 --> 0:08:27.440 willing to communicate with somebody and it is possible, um, 0:08:27.480 --> 0:08:30.440 but you're still not going to exchange information. It's like, oh, 0:08:30.640 --> 0:08:34.320 what kind of what color whatever are you running? How 0:08:34.360 --> 0:08:37.839 far down are you? Most guys aren't gonna tell you 0:08:37.880 --> 0:08:42.320 exactly what they're you know, consistently hooking up on and 0:08:42.360 --> 0:08:45.920 it'd be the same in the little fishing pier community 0:08:46.000 --> 0:08:49.480 that we were in last night. But what's different there 0:08:49.800 --> 0:08:52.920 is you you're not allowed any personal space on the 0:08:52.960 --> 0:08:55.599 squid pier. Yeah yeah, I was getting crowded out in 0:08:55.640 --> 0:08:58.320 that corner. If you get if you start tuning them, 0:08:58.520 --> 0:09:02.439 people will. I mean, it's not measured in feet. The 0:09:02.640 --> 0:09:05.320 amount of space you're given, like where your line hits 0:09:05.320 --> 0:09:09.600 the water is given inches. People will just drop in. 0:09:11.679 --> 0:09:14.880 I think too, though, the difference is that you know, 0:09:15.240 --> 0:09:17.480 on a in a steelhead hole, you might be looking at, 0:09:17.559 --> 0:09:19.800 you know what, a hundred fish if it's a lot 0:09:20.160 --> 0:09:21.679 in there, and a lot of times it could be 0:09:21.720 --> 0:09:25.959 a few there, we're talking about thousands of squid, probably 0:09:26.559 --> 0:09:29.200 probably tens of thousands of squids. Really, do you think 0:09:29.240 --> 0:09:32.800 it's that many? I mean no, I don't know. Yeah, 0:09:32.840 --> 0:09:35.559 I don't know. It's a pile of when they're in 0:09:35.720 --> 0:09:37.360 when this, when the school comes through, I mean, I 0:09:37.400 --> 0:09:40.240 mean it's gotta beat. I mean, just looking at a 0:09:40.320 --> 0:09:43.160 quick a few quick online photos of like you know, 0:09:43.720 --> 0:09:49.080 squid mating, it's yeah, big globs. But yeah, I mean, 0:09:49.440 --> 0:09:52.160 and you're still like fishing into the abyss, right, you 0:09:52.200 --> 0:09:55.960 have your big bright light. Um, but that doesn't do 0:09:56.000 --> 0:10:01.400 anything for the angler's vision at all. It's like you're 0:10:01.440 --> 0:10:07.199 just illuminating murky, you know, zero visibility water. Yeah, you're 0:10:07.240 --> 0:10:09.560 running like a twenty thousand looming light. We still gotta 0:10:09.600 --> 0:10:12.439 use the headlamp to tie it up. Yeah, oh, I 0:10:12.480 --> 0:10:15.559 mean yeah. So it just it's got all the all 0:10:15.600 --> 0:10:17.600 the things I like about fishing, you know, lots of 0:10:17.800 --> 0:10:21.440 lots of variables to figure out, um, but still tons 0:10:21.440 --> 0:10:24.200 of opportunities. I like the multicultural bent to it too, 0:10:24.240 --> 0:10:26.120 because I spent my whole life fishing with dudes who 0:10:26.200 --> 0:10:29.840 looked just about like me. Yeah. Yeah, No matter where 0:10:29.880 --> 0:10:33.200 I go, there I am, you know. And like the 0:10:33.240 --> 0:10:37.120 fish of people who are coming who have a completely different, 0:10:37.320 --> 0:10:40.839 like American experience is nice. Man. Yeah. And then when 0:10:40.840 --> 0:10:44.120 that dude hauled up the crab last night, that was 0:10:44.200 --> 0:10:48.600 kind of giving the thumbs up. Still, every everybody's cheering 0:10:48.640 --> 0:10:51.000 this guy on he caught a rock crab on his squid. 0:10:52.000 --> 0:10:53.880 Well he was special because he had caught a rock 0:10:53.920 --> 0:10:57.839 crab two nights in a row. Yeah, that was cool, 0:10:58.040 --> 0:11:00.000 just the whole scene itself. Sometimes you kind of get 0:11:00.080 --> 0:11:02.439 lost a little bit. You're kind of focusing on looking 0:11:02.440 --> 0:11:04.520 down at water and jigg and then alsodden. You look 0:11:04.600 --> 0:11:07.360 up and there's a jumbo jet going over. There's there's 0:11:07.360 --> 0:11:09.880 a very kind of forget that you're right in that 0:11:10.000 --> 0:11:13.840 whole crazy downtown city, bumped into like the two business guys, 0:11:14.200 --> 0:11:16.520 older business guys on the way up, like well, how 0:11:16.600 --> 0:11:19.040 do you guys do? And then there's the fancy bar 0:11:19.120 --> 0:11:22.319 across the street and it's like nobody in there. Yeah, 0:11:22.360 --> 0:11:25.000 don't don't say too much because that that little there's 0:11:25.040 --> 0:11:27.120 a lot of well known. Yeah, it's kind of a 0:11:27.120 --> 0:11:30.200 little like I kind of like it. Yeah, And I 0:11:30.240 --> 0:11:32.880 have noticed mugs out on the piers that I feel 0:11:32.920 --> 0:11:37.400 like weren't out on the piers that long ago. Okay, gotcha. 0:11:37.480 --> 0:11:40.760 I'm I'm afraid of from talking about it too much 0:11:40.800 --> 0:11:44.200 that you could, I feel as older. You could instigate 0:11:44.240 --> 0:11:51.520 a demographic shift, for sure, an unwelcome demographic shift out 0:11:51.520 --> 0:11:54.640 there that's where you're staying. Power would come into play. 0:11:55.040 --> 0:11:59.480 What do you mean? I think folks are like, yeah, 0:11:59.520 --> 0:12:03.040 this sounds great and just dip their toe in. Mm hmm. 0:12:04.120 --> 0:12:07.439 You'll get real frustrated, real fast. Yeah, you gotta do 0:12:07.440 --> 0:12:09.320 a lot of jigging before you start kind of getting 0:12:09.320 --> 0:12:12.320 the basics. Unless you got someone standing there giving you 0:12:12.320 --> 0:12:13.800 the what's up, you can show up and just be 0:12:13.880 --> 0:12:17.640 kind of like, what, what's not happening here? Because squid 0:12:17.640 --> 0:12:24.920 don't hit squid? Uh, it's not a hit. Fondle they 0:12:25.120 --> 0:12:31.200 Fondle'm fingering they fondle, And it's not a hook, it's 0:12:31.200 --> 0:12:36.360 a what you're impaling the squid on wires and he 0:12:36.400 --> 0:12:42.760 doesn't hit. He's down there fondling, toying with the thing. 0:12:43.840 --> 0:12:47.160 But super fun And because of oh, your guys knowledge, 0:12:47.200 --> 0:12:52.000 I felt like a squid jigging pro and about forty minutes, 0:12:52.080 --> 0:12:54.320 you know, Oh no, yesterday it was a big I 0:12:54.320 --> 0:12:57.040 think I've been out four or five times prior to 0:12:57.400 --> 0:13:01.920 last night, and yesterday was a much different uh feel 0:13:02.040 --> 0:13:07.040 for being part of the Steve Ronella's squid jigging crew. Yeah, 0:13:07.480 --> 0:13:10.320 that's what it felt like. It's like, okay, Steve and 0:13:10.360 --> 0:13:12.400 Stephen told me he sort of had a breakthrough a 0:13:12.440 --> 0:13:14.679 couple of weeks ago. He caught like forty nine an 0:13:14.720 --> 0:13:17.600 hour with the two kids. Yeah that's the two kids, 0:13:17.600 --> 0:13:21.480 which is like less good than you do by one person, right, 0:13:21.800 --> 0:13:23.880 you know, that's like that's not like three rods in 0:13:23.880 --> 0:13:28.000 the water. That's like point seven five rods in the water. Yeah, 0:13:28.040 --> 0:13:29.640 I think the first time I went out, I didn't 0:13:29.640 --> 0:13:31.880 catch any. And the dude right next to me was 0:13:31.960 --> 0:13:35.480 just one after another pulling him out and yeah, can 0:13:35.520 --> 0:13:38.400 be frustrated, makes snappy rod over your knees going the 0:13:38.400 --> 0:13:43.720 water and look at his jig almost exact same setup, 0:13:43.760 --> 0:13:45.959 and it's like, how is this guy just pulling one 0:13:46.000 --> 0:13:48.800 after another? And I'm just sitting here because he knows 0:13:49.040 --> 0:13:52.160 one of the the squid's looking at his chip, he's not. 0:13:52.360 --> 0:13:54.120 That's what I'm saying about, Like wallet last night, how 0:13:54.120 --> 0:13:56.600 they don't so much hit his look at it like that. 0:13:56.679 --> 0:14:00.199 He just like like I understand it more and more 0:14:00.240 --> 0:14:03.880 all the time. And I love I got to see 0:14:03.920 --> 0:14:06.560 the flip side of the coin last night where when 0:14:06.559 --> 0:14:10.080 we were packing up, like a big part of that 0:14:10.280 --> 0:14:13.200 peer community came over and they were looking in our 0:14:13.240 --> 0:14:15.640 buckets to see exactly how we did, and then they 0:14:15.640 --> 0:14:19.000 were looking at the jigs. It was the first time 0:14:19.040 --> 0:14:23.000 I've ever been act of envy, first time I've ever 0:14:23.040 --> 0:14:25.360 been the subject of envy on the squid. You can 0:14:25.400 --> 0:14:28.400 see it on their faces, being like, yeah, that jig 0:14:28.440 --> 0:14:32.440 is no different than mine, Like I just that's I 0:14:32.560 --> 0:14:34.920 love that part of Yeah. It's just it's like a 0:14:35.000 --> 0:14:37.800 one eighty from the last few times, like there's like 0:14:37.880 --> 0:14:40.760 nobody's paying attention to us. We're just watching everybody else 0:14:40.800 --> 0:14:43.280 catch squid after the squid after squid, And this time 0:14:43.720 --> 0:14:45.960 the gal walks up and looks in her bucket. She 0:14:46.000 --> 0:14:48.600 looks at me, and she's like seven pounds pretty good. 0:14:50.560 --> 0:14:54.120 I was like, yeah, yeah, I didn't like that aspect 0:14:54.120 --> 0:14:56.440 of it, man, like I like flying low out there 0:14:57.480 --> 0:14:59.880 under the radar. But Yeahni, lastly, I want top about 0:14:59.880 --> 0:15:01.400 this something that you brought up to me that really 0:15:01.400 --> 0:15:04.360 breaks my heart. Um, you're saying that, like, well it's 0:15:04.360 --> 0:15:06.680 because you haven't let me explain myself. Well I'm giving 0:15:06.680 --> 0:15:09.160 you a chance, now, can I Can I t it up? Yeah, 0:15:09.760 --> 0:15:14.400 Yanni found out that you can buy frozen squid for 0:15:14.440 --> 0:15:19.240 about four or fifty pound and now like squid jigging less. No, 0:15:19.360 --> 0:15:23.400 I didn't say less, you put that word in my mouth. 0:15:23.560 --> 0:15:26.040 I just said it changed, you know, like my my 0:15:26.080 --> 0:15:29.280 sort of perspective about it, because that's, you know, one 0:15:29.320 --> 0:15:31.280 thing that I enjoy I think about, whether it's fishing, 0:15:31.400 --> 0:15:33.760 hunting or whatever. You're sort of out there getting things 0:15:33.760 --> 0:15:37.200 that maybe not everybody can put their hands on. You 0:15:37.240 --> 0:15:40.160 like the exclusivity, Yeah, it makes it special. Yeah, like 0:15:40.200 --> 0:15:42.160 when you're out fishing spot prons and those things are 0:15:42.160 --> 0:15:45.480 forty bucks a pound or what's the king Sam going 0:15:45.520 --> 0:15:48.080 for nowadays? Yeah, it's been a lot of money. I 0:15:48.120 --> 0:15:50.480 don't know. I mean you think about the marketing that 0:15:50.560 --> 0:15:54.160 goes in into uh, like the copper ever, I mean 0:15:54.360 --> 0:15:58.040 that stuff comes out at what sixty pound when it 0:15:58.120 --> 0:16:02.800 first when it's unbelievable like that. You like either that 0:16:02.880 --> 0:16:06.640 people can't get it, like with mountain lion if you 0:16:06.640 --> 0:16:08.400 want to eat some mountainin either gotta get it or 0:16:08.480 --> 0:16:12.960 have a body who right, it's hard to find, but 0:16:13.680 --> 0:16:15.920 joe blow anybody any kind of That's the thing with 0:16:15.960 --> 0:16:19.400 saltwater fishing though freshwater fishing, you're catching a lot of 0:16:19.400 --> 0:16:22.200 fish that there's no way to go get it, Like, 0:16:22.240 --> 0:16:27.280 there's no way, there's no commercial way to get it. Yeah, 0:16:27.360 --> 0:16:31.880 unless you're great lakes. It depends on the species. So yeah, 0:16:31.880 --> 0:16:34.680 you can be fishing lake whitefish, which you can get 0:16:34.760 --> 0:16:36.760 you can get wally, you can get rainbow trout, you 0:16:36.760 --> 0:16:39.520 can get lake perch. Depend you know, and then there's 0:16:39.520 --> 0:16:42.560 all the aquaculture fish, but there are a shipload of 0:16:42.600 --> 0:16:47.840 species that you can't go buy morale Mushrooms would be 0:16:47.920 --> 0:16:50.520 kind of somewhere in between. In between you can buy them. 0:16:51.280 --> 0:16:54.920 That's another thing, you can buy it, right. So there's 0:16:54.960 --> 0:16:58.080 things that there's game meets, like lying being a great example. 0:16:58.160 --> 0:17:01.720 There's many more moose you know that you can't purchase 0:17:02.000 --> 0:17:05.880 there's no way to go buy it. Then you have yeah, 0:17:06.000 --> 0:17:09.920 illegal just there's no commercial market for it. So does that. 0:17:10.040 --> 0:17:12.439 Then there's the stuff that anyone could go by and 0:17:12.480 --> 0:17:14.199 when you catch it and you're like, holy sh it, 0:17:14.240 --> 0:17:17.240 I just caught a five hundred dollar fish. That feels 0:17:17.240 --> 0:17:21.200 pretty good. Like if you go catch a thirty pound king, 0:17:22.040 --> 0:17:26.200 you've got a valuable fish, or a hunter pound halbit 0:17:26.320 --> 0:17:29.879 is a valuable fish. Then there's stuff that you go catch, 0:17:32.920 --> 0:17:35.639 which is a lot of ocean fish that's like really 0:17:35.680 --> 0:17:40.960 not that expensive and pretty widely available. I don't think 0:17:40.960 --> 0:17:44.400 about it too much. Would I prefer that squid were 0:17:44.400 --> 0:17:49.199 worth a hunter bucks of pound? Sure? Hm that why not? 0:17:49.359 --> 0:17:52.800 It would probably attract attention though it might be the 0:17:52.840 --> 0:17:54.800 reason why you can wind down there every night and 0:17:54.800 --> 0:17:57.880 find a spot on the fishing piers because they don't 0:17:57.880 --> 0:18:01.480 have that much value. Because even and if you get 0:18:01.520 --> 0:18:03.240 a limit, when you get a limit, but here's the thing, 0:18:03.400 --> 0:18:08.400 frozen squid. If you get at a limit ten pounds, 0:18:08.440 --> 0:18:10.879 so you can feasibly walk down, if you got the 0:18:10.920 --> 0:18:12.520 time to put in and you're good at it, you 0:18:12.520 --> 0:18:14.480 can walk down, and every time you walk off the pier, 0:18:14.480 --> 0:18:17.720 you're walking off with a fresh version of something that 0:18:17.760 --> 0:18:21.119 has a commercial value of less than fifty bucks. If 0:18:21.160 --> 0:18:25.640 you get a limit, what's a limit of squirrels worth? 0:18:27.760 --> 0:18:30.840 I can't sell squirrel there's no commercially available squirrel But 0:18:31.480 --> 0:18:35.320 what would a limit of squirrels really be worth? If 0:18:35.359 --> 0:18:37.320 you rolled up to a guy and said, hey, man, 0:18:37.920 --> 0:18:42.480 I got five squirrels, what do you give me for him? Well, 0:18:42.640 --> 0:18:45.160 people don't have. People haven't had a sign of very 0:18:45.200 --> 0:18:48.680 high value to it. They should, they don't know any better. 0:18:48.720 --> 0:18:52.080 So you're really not gonna get very far into me. 0:18:53.240 --> 0:18:58.120 And you wouldn't want to buy some other guys squirrels maybe, 0:18:58.720 --> 0:19:00.479 but you know, I know that would. I did some 0:19:00.960 --> 0:19:03.960 bartering back in the day, some training before you realized 0:19:04.000 --> 0:19:09.320 it was illegal. With elk meat. I mean I put 0:19:09.359 --> 0:19:12.200 a very high value on that. I mean hundred dollars 0:19:12.280 --> 0:19:15.520 a pound. You do know it's illegal to barter. Yeah, yeah, 0:19:15.760 --> 0:19:17.840 don't do it anymore now I just give it away. 0:19:18.359 --> 0:19:20.479 But I think with that you give, it's like like 0:19:20.680 --> 0:19:24.119 it's hard to define, right because I'll for instance, I 0:19:24.160 --> 0:19:26.960 recently said to my brother, who really missed because he 0:19:26.960 --> 0:19:28.960 lives in Alaska, he really misses pan fish. They don't 0:19:29.000 --> 0:19:33.119 have pan fish. So because we fished a lot of perch, said, hey, man, 0:19:33.160 --> 0:19:35.560 when you come down for Christmas, bring a cooler because 0:19:35.600 --> 0:19:40.159 I froze you a huge block of perch flats. And 0:19:40.160 --> 0:19:42.800 he's like, I'm bringing a cooler anyways, because I'm bringing 0:19:42.840 --> 0:19:46.040 down a bunch of kings Samon for you. I don't 0:19:46.080 --> 0:19:48.119 imagine someone's gonna kick my door down and arrest me. 0:19:48.680 --> 0:19:50.680 And there's not like I never said to him, I'll 0:19:50.720 --> 0:19:53.280 give you X and you'll give me X. It's just 0:19:53.560 --> 0:19:56.320 like there's like a sharing, a type of sharing that 0:19:56.400 --> 0:20:00.360 goes on, but I think you can't formalize it. Yeah, 0:20:00.359 --> 0:20:03.399 we should look into that. It's just so odd because 0:20:03.440 --> 0:20:06.200 I mean, this is stuff I do all the time. 0:20:06.840 --> 0:20:10.199 But the funny thing is invariably, like the circle that 0:20:10.760 --> 0:20:14.720 I trade amongst we also end up eating at the 0:20:14.760 --> 0:20:19.760 same dinner table together together. Anyways. Yeah, like, yeah, I'll 0:20:19.760 --> 0:20:22.119 give him the purch and then we'll eat the purse together. 0:20:22.760 --> 0:20:25.040 But if there's no money exchanges, it is it still 0:20:25.320 --> 0:20:28.400 you can't Actually, yeah, you can't go. You know, someone 0:20:28.440 --> 0:20:30.399 just recently sent me. I feel like it's probably a 0:20:30.920 --> 0:20:32.760 I feel like it's probably a thing put out, a 0:20:32.840 --> 0:20:35.560 sting operation. But someone just recently sent me a Craigslist 0:20:35.600 --> 0:20:38.919 ad where some guys like, hey, we only eat wild game. 0:20:39.400 --> 0:20:43.360 I'm willing to pay four or fifty pound for deer 0:20:43.480 --> 0:20:45.639 elk if there's any hunters out there that would like 0:20:45.680 --> 0:20:48.600 to sell their game meat. It could it could be legit, 0:20:48.680 --> 0:20:50.199 or it could be a sting. But someone sent me 0:20:50.240 --> 0:20:53.240 a screen grab of the ad. But that's a purchase. 0:20:53.400 --> 0:20:56.280 I'm getting solicited that way, But it is it's like 0:20:56.359 --> 0:21:02.280 you can't you can't engage in bartering, which I imagine 0:21:02.320 --> 0:21:04.520 the defence the definition has to be some sort of 0:21:04.520 --> 0:21:08.800 formal arrangement. I got a buddy one time that was 0:21:08.920 --> 0:21:14.080 coming back from shrimping and there was a guy there 0:21:14.160 --> 0:21:16.160 was like a there's a crowded pier. He's coming back 0:21:16.160 --> 0:21:20.040 from shrimping. And there's a guy that was coming back 0:21:20.040 --> 0:21:23.760 from Lincoln and my buddy said, so he doesn't know 0:21:23.840 --> 0:21:26.159 this guy. My buddy says, hey, man, I'll change you 0:21:26.200 --> 0:21:29.000 some shrimp for one of those linkod plays. And there 0:21:29.000 --> 0:21:31.960 happened to be an undercover game. Warden on the pier 0:21:33.200 --> 0:21:36.040 didn't find him, but says you most definitely will not. 0:21:37.880 --> 0:21:40.960 I find that hard to believe that that's that's a formal. 0:21:41.119 --> 0:21:43.840 It's like a sale. He's like making a sale. It's 0:21:43.840 --> 0:21:48.120 no money exchanged. How is this? How is it? Yeah, 0:21:48.200 --> 0:21:49.919 you're like doing the thing. But me saying to my 0:21:50.000 --> 0:21:54.879 bro oh ya, its froze up a thing of perch. 0:21:55.080 --> 0:21:57.679 And he's like, oh sweet. You know funny you mentioned 0:21:57.680 --> 0:21:59.840 that because I frows you up some kings like I'm 0:21:59.840 --> 0:22:02.800 not like my giving him the perch isn't dependent on 0:22:02.880 --> 0:22:04.520 him giving me the thing. And we had were not 0:22:04.600 --> 0:22:08.159 a formal relation. It's just like an understanding that you like, 0:22:08.240 --> 0:22:13.639 are generous and share. Yeah, that's that seems linkt and 0:22:13.680 --> 0:22:16.320 said Steve, let's eat this link cod And on my 0:22:16.359 --> 0:22:18.399 way out, he said, oh, here's an extra neck gro 0:22:18.440 --> 0:22:20.199 else take that with you. It's no problem with us. 0:22:20.280 --> 0:22:22.280 You're giving me something, me giving you something. But it's 0:22:22.280 --> 0:22:24.560 different than a dude showing up on a pier saying, dude, guy, 0:22:24.560 --> 0:22:28.280 he doesn't know, I will make a formal trade with you. 0:22:28.760 --> 0:22:31.560 Because the guy says that. The guy says he, I'll 0:22:31.600 --> 0:22:33.879 take some shrimp, but I don't want to give you 0:22:34.000 --> 0:22:36.120 my link cod flay. Then I guess he just gave 0:22:36.119 --> 0:22:39.520 the guy some shrimp. Yeah, it's like it's it's like 0:22:39.560 --> 0:22:41.960 I need to slip very slow because it's like, okay, yeah, 0:22:42.080 --> 0:22:45.120 so we allowed the link shrimp trade. You know, well, 0:22:45.160 --> 0:22:47.600 the next time, maybe he doesn't have any link cod. 0:22:47.800 --> 0:22:49.719 So he's like, wow, I'll just give you twenty bucks, 0:22:49.880 --> 0:22:53.160 or you can come by my oil shop and i'll 0:22:53.280 --> 0:22:55.159 you know, change your oil or you know. And all 0:22:55.160 --> 0:22:57.080 of a sudden you get to a place where you're 0:22:57.080 --> 0:23:00.440 basically selling the wildlife. Now, friends of mine and Alaska 0:23:00.480 --> 0:23:04.000 who are subsistence, who live in subsistence areas, they're allowed 0:23:04.040 --> 0:23:09.480 to barter. Yeah, that they can barter in a subsistence area. 0:23:09.960 --> 0:23:15.800 You can use fish. You can use wild caught, subsistence 0:23:15.840 --> 0:23:18.639 caught fish to do formal bartering. Do you know about 0:23:18.840 --> 0:23:21.400 if you can deal it with big game? I don't 0:23:21.400 --> 0:23:22.600 know if they're allowed to do it. I don't know 0:23:22.600 --> 0:23:23.840 if they're allowed to do it with a big game 0:23:23.960 --> 0:23:27.040 and that that fully extends to like the goods and 0:23:27.080 --> 0:23:29.760 services realm. Yeah, you can use it as a currency. 0:23:30.280 --> 0:23:34.080 Got you, got you service my boat motor and I'll 0:23:34.119 --> 0:23:37.760 give you. You know, I haven't read I haven't I 0:23:37.800 --> 0:23:40.040 haven't like gone a read that. I should clarify that 0:23:40.080 --> 0:23:44.399 this is coming from someone who is deeply familiar with 0:23:44.440 --> 0:23:48.800 the system, and that was his explanation to me. But 0:23:48.880 --> 0:23:51.040 I don't want to stand here and say that I've 0:23:51.080 --> 0:23:53.359 like thoroughly read and explored the whole thing. I'm just 0:23:53.400 --> 0:23:56.360 kind of conveying, like what he explained to me about it. 0:23:57.400 --> 0:24:02.159 Clarify too that it's um knowing that squid has no value. 0:24:02.160 --> 0:24:07.600 It's not gonna it, doesn't it Sorry like that you 0:24:07.600 --> 0:24:09.080 can just go and buy it, you know, for a 0:24:09.160 --> 0:24:12.239 cheap price at a store. It's not gonna change my 0:24:12.400 --> 0:24:16.160 enthusiasm when I make it and serve it to other 0:24:16.200 --> 0:24:22.840 people and share Itari very excited, Calamari menu. I want 0:24:22.840 --> 0:24:24.479 to find out that would be a good little project 0:24:24.480 --> 0:24:27.159 for you as I move things along. What does it 0:24:27.200 --> 0:24:31.480 cost to buy calamari in a restaurant, a calamari appetizer 0:24:32.600 --> 0:24:38.000 eight to twelve bucks. There you go, and it only 0:24:38.040 --> 0:24:42.520 takes a calamari appetizer in a restaurant is two squid 0:24:42.760 --> 0:24:46.920 suber three squid three would be and again depending on 0:24:46.960 --> 0:24:48.280 the side of the squid, but three I feel like 0:24:48.280 --> 0:24:51.600 it would be a heaping. So last night we had 0:24:51.960 --> 0:24:57.840 forty appetizers worth of squid. So I can't even begin 0:24:57.880 --> 0:25:00.440 to do that level of math. We were we were 0:25:00.520 --> 0:25:05.639 ripping beaks. What do you think the cost is? I'm 0:25:05.640 --> 0:25:07.960 about ready to just as a warning like I get 0:25:08.000 --> 0:25:10.440 my kids five minute warnings when it's time, like playground, 0:25:10.480 --> 0:25:13.760 I'm about ready to move on, ahead, go ahead, five 0:25:13.800 --> 0:25:18.080 minute warning. I'm just about ready to move on bucks 0:25:18.119 --> 0:25:23.960 worth the calamari plays. So there you go. Andrew, what 0:25:24.000 --> 0:25:29.040 would you say, like your standard like breaded fried calamari 0:25:29.080 --> 0:25:33.080 appetizer would would cost to produce from the restaurant side, 0:25:33.640 --> 0:25:36.840 or like you're you know, simmered, saute it with some 0:25:36.920 --> 0:25:41.840 peppers calamari appetizers. Well really yeah, I mean it's really 0:25:41.920 --> 0:25:44.960 low cost because you think about just the appetizer where 0:25:44.960 --> 0:25:46.919 you're getting the bread and fried and a little bit 0:25:46.920 --> 0:25:49.240 of sauce on the side. I mean, there's nothing to 0:25:49.280 --> 0:25:51.920 it but the squid, A couple of cents worth of 0:25:51.960 --> 0:25:54.320 flour or corn meal or whatever crusts are gonna put 0:25:54.359 --> 0:25:58.440 on it, and you know, a table spoon them mayonnaise. 0:25:58.480 --> 0:26:03.440 And that's you talking. Yeah it's good, Marko, Yeah, real 0:26:03.480 --> 0:26:10.560 good Markop. Uh you're you're Can we plug your catering place? Uh? Sure, chair, 0:26:11.200 --> 0:26:13.360 Well you could, Yeah, you could plug anything you want, 0:26:13.600 --> 0:26:18.160 island time on island time, catering on island time, which 0:26:18.200 --> 0:26:21.600 doesn't disservice because you're the most punctual, fast efficient person. 0:26:21.680 --> 0:26:23.879 I know it is. It is a but it's spelled 0:26:23.880 --> 0:26:32.160 tricky th h y amy delicious fun. So any listeners 0:26:32.160 --> 0:26:35.480 out there, and what's your range? What's your zone? Uh? 0:26:35.560 --> 0:26:40.400 You know, mostly saying on island, but I also do 0:26:41.040 --> 0:26:43.960 have a dB A as as my own chef andy, 0:26:44.200 --> 0:26:48.880 which I do a lot of more small detailed, yeah 0:26:48.960 --> 0:26:51.800 mobile stuff. Obviously, I've done some traveling with you and 0:26:52.280 --> 0:26:55.280 done some other events in and around, so we'll come 0:26:55.280 --> 0:26:59.800 back around and replug you later. Um, alright, what else? 0:27:00.119 --> 0:27:01.480 Nothing I want to get to before the main team 0:27:01.480 --> 0:27:04.080 we want to get to. We're kind of already on subject. 0:27:04.720 --> 0:27:11.880 We're actually on subject definitely, but go into we'll talk 0:27:11.920 --> 0:27:15.960 about something from it. Yehni oh boy oh how about 0:27:16.000 --> 0:27:18.440 the uh? Can I talk about the tour demand tool? 0:27:18.440 --> 0:27:22.920 That's what I'm trying to talk. Um. Now we interrupt 0:27:22.960 --> 0:27:26.359 this for an announcement from Janni. We are going to 0:27:26.440 --> 0:27:31.560 do a do we know how many stops? Roughly ten? Maybe? Yeah? Man, 0:27:31.720 --> 0:27:34.480 we not somewhere eight the eight to ten Raine, eight 0:27:34.520 --> 0:27:40.080 to ten um in the next year. Is that safe 0:27:40.119 --> 0:27:44.679 to say? Yeah? Um, all across the United States. But 0:27:44.760 --> 0:27:46.440 we don't know where to go. Stephen I had a 0:27:46.480 --> 0:27:48.720 list going of places we thought we should go, and 0:27:48.720 --> 0:27:51.760 then we thought, well, it's probably better to ask people 0:27:51.840 --> 0:27:56.919 to impose some rationale, but into it on it instead 0:27:56.920 --> 0:27:58.240 of just being like, yeah, that seems like a place 0:27:58.280 --> 0:28:01.520 where a lot of dudes live. Because we'd fight about it. 0:28:01.560 --> 0:28:03.800 It's kept saying we gotta go to Pennsylvania. They got 0:28:03.840 --> 0:28:08.240 millions of hunters. Steve's like, nah, nobody's gonna come to Pennsylvania. 0:28:08.359 --> 0:28:11.600 So now if you're in Pennsylvania and you're like bullshit, 0:28:11.760 --> 0:28:14.120 we could feel us, we could feel a theater full 0:28:14.119 --> 0:28:19.240 of people. You can go to Steve, you got it up. No, 0:28:19.280 --> 0:28:23.280 I'm having connectivity issues. We're gonna have a it's called 0:28:23.520 --> 0:28:27.680 a tour Demand tool, and we're gonna embed it across 0:28:28.160 --> 0:28:31.440 all of our social channels platforms. You'll be able to 0:28:31.440 --> 0:28:34.479 find it there and basically go on there and you're 0:28:34.520 --> 0:28:36.000 just gonna have to type in like I don't even 0:28:36.000 --> 0:28:39.120 know if it requires your name, but basically your zip code, 0:28:39.880 --> 0:28:43.440 zip code and email, zip code and email and um. 0:28:43.720 --> 0:28:46.000 Then we'll open up a dialogue with you. Yeah, you know, 0:28:46.080 --> 0:28:48.240 you just pick you to quest your zip code, and 0:28:48.280 --> 0:28:49.840 you want to get all your buddies to do it too, 0:28:49.960 --> 0:28:52.440 if they live in and around your area, because whoever 0:28:52.480 --> 0:28:55.160 it gets basically the most votes, that's where we're gonna 0:28:55.240 --> 0:28:57.880 end up. Yeah, this is not like screwing around. This 0:28:57.960 --> 0:29:01.640 is like how we're actually figuring out where to go. Yeah, 0:29:02.120 --> 0:29:05.680 and it looks cool too. It's a really easy little thing. Yeah, 0:29:06.000 --> 0:29:08.280 by saying you want us there, and you're basically saying, yeah, 0:29:08.360 --> 0:29:10.560 i'd buy a ticket to go to the event. What 0:29:10.680 --> 0:29:14.640 size theaters are you guys looking at a few hundred folks. 0:29:15.240 --> 0:29:17.120 We did one. We did one in Bozeman. How many 0:29:17.120 --> 0:29:20.120 seats for in Bozeman? Forty I believe that sold out 0:29:20.120 --> 0:29:23.200 a couple of weeks before it happened. So you folks 0:29:23.240 --> 0:29:24.720 gotta get on this. If you're gonna do it when 0:29:24.720 --> 0:29:27.200 it happens, you gotta strike fast. Or is Yani says? 0:29:27.240 --> 0:29:31.000 You gotta being on the dance What was the thing 0:29:31.040 --> 0:29:35.240 you're tom being on the opportunity dances with those on 0:29:35.280 --> 0:29:38.840 the dance floor. Okay, now to get back on subject. 0:29:39.360 --> 0:29:41.920 You know what, my brother Matt and you been hanging out, 0:29:41.920 --> 0:29:44.200 Matt for twenty years. You know what, Matt's my brother. 0:29:44.240 --> 0:29:48.080 Matt's favorite h recipe is right now, his favorite wild 0:29:48.080 --> 0:29:51.520 game recipe. I didn't like set the stage a little 0:29:51.520 --> 0:29:56.960 bit about Matt. No, well, I'll just let to speak 0:29:57.000 --> 0:29:59.560 for itself. Matt. When he butchers a deer, do you 0:29:59.600 --> 0:30:03.040 know about his new thing he likes to eat? Okay, 0:30:03.120 --> 0:30:08.880 When Matt butcher's a deer, he saves all the scrap. 0:30:09.200 --> 0:30:14.680 So like the tallow tendon silver skin, it kind of 0:30:14.680 --> 0:30:17.680 throws a rough mints on it and saves it in 0:30:17.720 --> 0:30:20.440 a little like when you open his cupboards, he's saved 0:30:20.520 --> 0:30:23.120 like every butter tub or cream cheese container that guy 0:30:23.160 --> 0:30:27.240 has ever generated anything he has. She's just like he's 0:30:27.240 --> 0:30:29.920 got a large areas kitchen is dedicated just him where 0:30:29.920 --> 0:30:32.360 he throws any sort of little tub. I think he 0:30:32.400 --> 0:30:36.280 actually he probably groceries shops and based on those cubs. Yeah, 0:30:36.360 --> 0:30:39.880 he's like, I'm kind out of this butter this week, 0:30:40.040 --> 0:30:42.880 I'll get some margarine because it's come to that, because 0:30:42.920 --> 0:30:44.680 that's the kind of tub by Like when we when 0:30:44.680 --> 0:30:46.640 I was over there, we came back from that tricky 0:30:46.640 --> 0:30:50.880 on and somebody had stuck by and put three garbage 0:30:50.920 --> 0:30:54.400 bags full of folders containers in his kitchen. He loves 0:30:54.400 --> 0:30:57.520 containers and tubs. So one of the things he does 0:30:57.560 --> 0:31:02.400 with his containers and tubs is he freezes scrap, dear 0:31:02.480 --> 0:31:06.479 scrap because he liked his dog likes to eat it. 0:31:06.960 --> 0:31:09.560 So when he goes to feed his dog, he'll take 0:31:09.560 --> 0:31:13.880 one of these little tubs frozen, just a scrap in it, 0:31:14.000 --> 0:31:15.560 and just add a little water to it and put 0:31:15.600 --> 0:31:19.440 it in his microwave for a bunch of minutes. Oh 0:31:19.480 --> 0:31:21.880 but did you say what originally in those tubs were 0:31:21.920 --> 0:31:25.600 for butter and coffee and cream? No? No No, no, no, 0:31:25.960 --> 0:31:28.960 why he was making them for dogs? Sorry, I wasn't 0:31:28.960 --> 0:31:34.400 paying something else. So because then he'll microwave it like 0:31:34.520 --> 0:31:37.360 to oblivion or until it turns into like it's something 0:31:37.400 --> 0:31:40.120 that would have an industrial application if you needed something 0:31:40.160 --> 0:31:43.920 like like an organic type of rubber. Right, And he 0:31:44.080 --> 0:31:46.720 gives it to his dog Shifty on its food. Well, 0:31:46.760 --> 0:31:49.360 I don't know how I have, but but he one 0:31:49.440 --> 0:31:51.640 day just must have been hungry or whatever, and now 0:31:53.480 --> 0:31:55.560 that's what he likes to have, and that's how he 0:31:55.640 --> 0:32:00.760 likes to fix it. So it's dear. He's how like 0:32:01.800 --> 0:32:06.200 he likes to eat is the tallow tendon and silver 0:32:06.280 --> 0:32:11.880 skin and blood clots, microwaved and little tubs that he 0:32:11.960 --> 0:32:15.400 then like I think he does put salt on it, 0:32:15.720 --> 0:32:19.640 and that's his that's his hot tip. Yeah, I think 0:32:19.640 --> 0:32:25.480 the microwaving in the tub is really together. That's his 0:32:25.600 --> 0:32:31.520 hot infusible plastics. Yeah, my latest hot tip. There's my 0:32:31.640 --> 0:32:34.840 cooking hot tip. And this is hard to replicate, but 0:32:34.920 --> 0:32:43.480 I recently had a mule deer buck tenderlin that I 0:32:43.880 --> 0:32:47.800 seared in a pan and then so just brown it 0:32:47.840 --> 0:32:50.400 on all sides, brother with salt and pepper, seared in 0:32:50.440 --> 0:32:52.560 a pan. So I browned it on all sides and 0:32:52.640 --> 0:32:55.320 stuck it in the four degree oven for not long 0:32:55.480 --> 0:32:59.640 enough so that when I pulled it out, like, I 0:32:59.680 --> 0:33:01.400 don't have any reason to think this, but my kid. 0:33:01.400 --> 0:33:03.760 I feed my kids a lot of like really extremely 0:33:03.840 --> 0:33:06.960 rare meat, which I used to worry that something bad 0:33:06.960 --> 0:33:09.440 would happen to them. But they've been alive long enough 0:33:09.480 --> 0:33:11.120 now or something bad was gonna happen to what I 0:33:11.200 --> 0:33:15.240 happened to them by now. But anyway, I still sometimes 0:33:15.280 --> 0:33:16.760 will cut into a piece of meat and I'll be like, 0:33:16.920 --> 0:33:23.440 my god, that is raw, you know, But go ahead. 0:33:23.520 --> 0:33:26.320 I just want to ask, like, from from a professional 0:33:26.440 --> 0:33:29.920 chef's perspective, is there anything like at what point can 0:33:29.960 --> 0:33:32.080 something like that get dangerous like raw? Because I think 0:33:32.080 --> 0:33:33.680 that's probably a lot of people think you guys had 0:33:33.720 --> 0:33:36.160 the most experience with that as far as the bear. 0:33:36.240 --> 0:33:41.280 I mean, you know venice large game, you can eat 0:33:41.280 --> 0:33:42.760 it raw, you know what I mean. But that's what 0:33:42.800 --> 0:33:45.719 my concern is that parasites, yea. My concern is just 0:33:45.880 --> 0:33:48.320 that there's that it's like could be potentially hard for 0:33:48.360 --> 0:33:54.720 their system a two year old. Ye But you gotta 0:33:54.720 --> 0:33:58.760 work in experiment, you know, But it doesn't face them 0:33:58.800 --> 0:34:00.480 because I think because they've just been eating the whole time. 0:34:00.520 --> 0:34:02.600 I remember my brother had this girlfriend who was vegetarian 0:34:02.640 --> 0:34:05.320 for a long time. And then one day we shot 0:34:05.320 --> 0:34:07.080 a deer and shade a whole bunch of rare dear meat. 0:34:07.080 --> 0:34:09.600 It was puking her brains out because it's just like 0:34:10.400 --> 0:34:13.359 shock her system system. So that's why considered more than 0:34:13.520 --> 0:34:17.880 other things. Anyways. Then I wrapped this thing up in 0:34:18.120 --> 0:34:22.879 what was left of it, wrapped up saran wrap, and 0:34:23.239 --> 0:34:27.000 left it in my fridge for like a week. Then 0:34:29.640 --> 0:34:33.600 there's a sandwich shop called Mean Sandwich and they have 0:34:33.640 --> 0:34:36.399 a habborn narrow sauce and somehow one of I don't 0:34:36.400 --> 0:34:37.920 really know how, I haven't like checked with everyone in 0:34:37.920 --> 0:34:40.600 my family has to understand how this happened, but one 0:34:40.640 --> 0:34:43.759 of their containers of hobborn narrow sauce ended up in 0:34:43.800 --> 0:34:49.040 my fridge. It's like a thinking man's Frank's red hot buttery. 0:34:49.520 --> 0:34:52.759 M hm. So I took my raw dear met, my 0:34:52.840 --> 0:34:57.080 mostly raw week old dear meat back out, cutting slices, 0:34:57.239 --> 0:35:01.160 melted a bunch of butter in a pan, recooked it 0:35:01.200 --> 0:35:06.399 all over again in that butter, dredged it in that 0:35:06.600 --> 0:35:08.880 hot bernarow sauce that I found, And that was the 0:35:08.920 --> 0:35:12.839 best thing I've ever eaten in my entire life hard 0:35:12.880 --> 0:35:17.719 to replicate. It's a lot of steps and involves you 0:35:17.800 --> 0:35:22.560 going to mean sandwich and it allows you to let 0:35:23.160 --> 0:35:25.560 to have a thing kind of cooked in your fridge 0:35:25.640 --> 0:35:28.680 under plastic rat for seven days. The best thing I 0:35:28.719 --> 0:35:33.879 ever ate. Wow, that's my hot tip you got at, 0:35:35.040 --> 0:35:38.000 which is microwave? No, I'm not, like I said. It's 0:35:38.040 --> 0:35:42.319 a thinking man's hotbernarrow sauce though spicy, too spicy for 0:35:42.400 --> 0:35:45.040 my kids. My two year old insisted that I give 0:35:45.120 --> 0:35:51.320 him some, and he declared it spicy. That's my hot tip. 0:35:51.640 --> 0:35:57.439 What's your what's your hot tip? Tipsy should clarify the andy, Uh, well, 0:35:57.520 --> 0:36:00.080 it's not his name. He has never once introduced himself 0:36:00.160 --> 0:36:03.400 as such as wildly known as Poot, So I say Pooter, 0:36:03.760 --> 0:36:07.319 That's what I'm talking about, is Andrew. I like that 0:36:07.360 --> 0:36:11.240 style though, when you take that backstrap or a tenderlin 0:36:11.360 --> 0:36:16.040 like that and seared on outside, have that rare bit 0:36:16.080 --> 0:36:19.360 in the middle, but then pants here that later because 0:36:20.080 --> 0:36:22.160 I thought invented it there or no, but it just 0:36:22.280 --> 0:36:24.960 it reminds me of like I'm taking like, uh, you know, 0:36:25.000 --> 0:36:27.680 like a roast beef, like a raw or a medium 0:36:27.760 --> 0:36:30.560 rare roast beef. But then turning that into like a 0:36:30.600 --> 0:36:32.839 steak sandwich, you know what I mean. He's dead hot 0:36:32.840 --> 0:36:34.560 in the pant with the onions and peppers and the 0:36:34.600 --> 0:36:37.080 flavor that then comes out of that. I think I 0:36:37.239 --> 0:36:42.400 love that. I'm a sandwich guy, though, mean sandwiches. No, 0:36:42.719 --> 0:36:47.640 where's that app over ballad? I'll check it out, good sauce, 0:36:50.160 --> 0:36:52.520 give me another hot tip boot that one didn't count 0:36:53.040 --> 0:36:56.680 hot tip. Well, I we were kind of talking about earlier. 0:36:56.840 --> 0:37:02.640 UM just in in the way of UM is bringing 0:37:02.640 --> 0:37:04.960 it back a little bit. But the way that things 0:37:05.000 --> 0:37:08.040 are handled and processed along the way, you know what 0:37:08.040 --> 0:37:10.840 I mean. I over the years of hanging out with 0:37:10.840 --> 0:37:13.960 you guys and then seeing the way that things have evolved, 0:37:14.400 --> 0:37:17.520 especially up with the shack, you think about how kind 0:37:17.520 --> 0:37:19.920 of crude it was at the beginning. Things are just 0:37:20.040 --> 0:37:24.200 kind of getting right off flate table, wrapped in sant 0:37:24.280 --> 0:37:28.759 whacked in the freezer. And to see that evolution of UM, 0:37:28.920 --> 0:37:32.879 the introduction of more expensive stuff correct, And I think 0:37:32.880 --> 0:37:35.439 I just a general care you know, like your brother 0:37:35.520 --> 0:37:37.719 Danny's just meticulous on his flace, you know, and you 0:37:37.760 --> 0:37:41.239 can always tell the difference. But I think that translates 0:37:41.280 --> 0:37:43.839 down the line so well. From the way that it's 0:37:43.880 --> 0:37:46.719 handled a when it comes like right out of water, 0:37:47.080 --> 0:37:48.920 obviously an animal that you put down on the ground, 0:37:49.640 --> 0:37:52.319 and every step that's taken, if if there's care that 0:37:52.400 --> 0:37:56.160 goes into every little step, I think the end result 0:37:56.640 --> 0:38:03.400 is leaps and bounds of both everything. Um. Yeah, because 0:38:03.400 --> 0:38:07.520 like a wrong move deal with fish, Like a couple 0:38:07.560 --> 0:38:10.839 of wrong moves can really put you to bad spot. Yeah. Yeah. 0:38:11.200 --> 0:38:13.359 And when you pull that out of the freezer and 0:38:13.400 --> 0:38:17.000 it you have a a piece of meat that's just 0:38:17.160 --> 0:38:20.920 absolutely pristine, it's just like, I don't know. To me, 0:38:21.040 --> 0:38:23.480 it's like it's it's like Christmas, you know, to be 0:38:23.560 --> 0:38:26.480 able to pull that out and not be like, well, 0:38:26.520 --> 0:38:29.279 we gotta cut this away, we gotta you know it, 0:38:29.280 --> 0:38:32.439 It elevates everything along the way. I think we're down. 0:38:32.480 --> 0:38:36.040 And we were down fishing blue catfish in Kentucky. We 0:38:36.040 --> 0:38:38.040 went to this guy's house and and and until we 0:38:38.080 --> 0:38:39.759 started hanging out. We went down and spend a bunch 0:38:39.800 --> 0:38:46.320 of time in Kentucky. Uh, jugging limb lining, what else 0:38:46.400 --> 0:38:50.080 trot lining? Yeah, those three jugging limb line and trot 0:38:50.120 --> 0:38:54.520 lining for channels flats and blues, turtles and turtles, and 0:38:54.520 --> 0:38:57.080 I'd always like to fish catfish, but I never understood 0:38:57.120 --> 0:38:58.719 and I knew that there was calfish you put in 0:38:58.760 --> 0:39:00.200 your mouth and it was like, oh my god, out 0:39:00.239 --> 0:39:02.560 is that bad? And it was catfish you put in 0:39:02.600 --> 0:39:05.400 your mouth. It's like, wow, that's great. I never realized 0:39:05.440 --> 0:39:09.240 that what you're The difference between those two things is fat. 0:39:10.160 --> 0:39:14.840 The catfish fat taste horrible. And we went down with 0:39:14.880 --> 0:39:19.800 the guy who catches I wanted to probably thousands of 0:39:19.840 --> 0:39:23.200 pounds of catfish a year. Oh yeah, because we had 0:39:23.280 --> 0:39:28.320 easy because we had in the hundreds maybe with twenty 0:39:28.360 --> 0:39:35.160 some catfish that day. Maybe not a hundred pounds of filets. No, No, 0:39:35.560 --> 0:39:38.120 like live weight, you know, I think we had in 0:39:38.120 --> 0:39:41.719 the seventies for live weight. Bunch of guys fishing either way, 0:39:41.760 --> 0:39:45.080 the guy cleans a lot of catfish. And to watch 0:39:45.160 --> 0:39:51.120 this guy, uh, he just fishes blue catfish with jugs, 0:39:51.160 --> 0:39:56.239 But to watch this guy go through his cleaning process 0:39:56.520 --> 0:40:00.239 and how meticulous and fastidious and like the is the 0:40:00.280 --> 0:40:02.200 way you do it, You don't do it that way, 0:40:02.600 --> 0:40:06.200 and it's set up, and how carefully he defats those 0:40:06.200 --> 0:40:08.759 flames and he takes all that pieced up meat and 0:40:08.760 --> 0:40:11.600 put in a wheelbarrow, the hose in it. It would 0:40:11.640 --> 0:40:14.000 just stare at it and stare at and stare at it, 0:40:14.080 --> 0:40:18.960 watching for any little wisps of oil there will be 0:40:18.960 --> 0:40:24.160 floating on the surface, and what he would go through 0:40:24.200 --> 0:40:27.319 to get it where he's like, now that's ready to eat. 0:40:29.680 --> 0:40:33.239 And that's the difference between good catfish and bad catfish. 0:40:33.560 --> 0:40:35.319 A guy like that, I think you should follow that 0:40:35.400 --> 0:40:38.600 up with that. We sort of had a uh, you know, 0:40:39.440 --> 0:40:42.600 an impromptu you know, like a check on that. The the 0:40:42.520 --> 0:40:47.000 the day when we were cooking catfish. Oh yeah, it's 0:40:47.040 --> 0:40:50.759 that little strip of dark on the belly, right, that's 0:40:50.840 --> 0:40:54.239 orange fat. Yeah, yeah, yeah, there's the there's the bloodline, 0:40:54.440 --> 0:40:56.480 which they're real careful about getting rid of, and it 0:40:56.560 --> 0:40:59.360 was fat. And the other day we had some catfish, 0:40:59.560 --> 0:41:01.600 a huge which catfish we're just like trying to test 0:41:01.600 --> 0:41:04.919 the catfish resping had a big piece of catfish and 0:41:05.040 --> 0:41:09.280 I didn't defat it, kind of like half fass defatt 0:41:09.200 --> 0:41:14.480 at it that it was store bought. And I think 0:41:14.520 --> 0:41:16.200 that kind of tripped us up because we just figured 0:41:16.239 --> 0:41:19.480 our store bought it's been well taken care of, you know, 0:41:20.200 --> 0:41:23.000 not so much. We kind of took that same approach 0:41:23.000 --> 0:41:27.680 when we're fishing those shovel those um sturgeon up with 0:41:27.760 --> 0:41:30.600 the elstone and they kind of have that same and 0:41:30.640 --> 0:41:33.040 we're kind of watching videos and they said it's really 0:41:33.040 --> 0:41:35.120 important that you make sure you clean all the way 0:41:35.120 --> 0:41:37.360 down to the white meat. And so we were kind of, 0:41:37.600 --> 0:41:39.480 you know, taking her time and removing and we did 0:41:39.520 --> 0:41:42.080 a little tester and you could taste the difference. And 0:41:42.120 --> 0:41:45.680 I found it too. Even like there's certain species, Sam, 0:41:45.719 --> 0:41:49.959 it's weird because salmon. Why are king salmon is so popular? Yeah? 0:41:50.640 --> 0:41:53.799 Because the fat, because the fat is so great at him, 0:41:53.920 --> 0:41:56.719 you know it. Well, there's a lot like why domestic 0:41:56.760 --> 0:42:01.080 pork fat real tasty, but dear fat, there's nothing so 0:42:02.080 --> 0:42:06.480 king salmon people like like them because they're fatty. When 0:42:06.520 --> 0:42:09.080 we've butchered sharks like lemon sharks, you gotta get all 0:42:09.120 --> 0:42:18.719 that fat off rosa taste nasty, so real, careful, that's 0:42:18.760 --> 0:42:21.879 what you're saying. And then your brother Matt took all 0:42:21.880 --> 0:42:23.879 those little pieces, put them in, put them in a tub, 0:42:23.920 --> 0:42:26.239 put them in a micro wave mic rave bils and 0:42:26.239 --> 0:42:28.920 cream cheese top for five minutes and turns them back 0:42:28.920 --> 0:42:34.800 into gold. Yeah, I know, what's your what's your hot tip. Oh, Um, 0:42:34.840 --> 0:42:39.000 I wasn't ready for this, um hot tip. Cal you 0:42:39.040 --> 0:42:44.160 got one, come back to me, Um, I got I 0:42:44.200 --> 0:42:48.760 got one. A real consistently get complimented on h on 0:42:48.840 --> 0:42:53.600 anything involving the morale. Mushroom is I like to So 0:42:53.719 --> 0:42:58.239 I dry all my mushrooms, um, and then you have 0:42:58.280 --> 0:43:02.719 to reconstitute them to cook with them. And I guess 0:43:02.760 --> 0:43:04.719 you don't have to, but I do. And so they 0:43:04.760 --> 0:43:08.160 sit in a bowl of water for you know, twenty 0:43:08.160 --> 0:43:11.480 four hours in the fridge, and then I'll pull those 0:43:11.560 --> 0:43:15.280 mushrooms out, um, snip them in half with kitchen shears, 0:43:16.239 --> 0:43:19.759 give them rinse again in the same water. Let that 0:43:19.800 --> 0:43:24.080 calm down, Pull those mushrooms out and kind of give 0:43:24.120 --> 0:43:26.799 them a light little squeeze to drain that water back 0:43:26.840 --> 0:43:30.840 in there. And then I'll um strain the water the 0:43:30.880 --> 0:43:35.200 liquid the reconstituted, the liquid that I used to reconstitute 0:43:35.200 --> 0:43:39.520 the mushrooms, and then I just used that as mushrooms 0:43:39.560 --> 0:43:44.120 stock for whatever sauce or the roast that I'm cooking 0:43:44.160 --> 0:43:48.840 with the mushrooms. And man, it makes a difference. I 0:43:49.000 --> 0:43:54.799 familiar with the school thought that you should never ever wash. Yes, 0:43:54.880 --> 0:43:58.040 the wild mushroom but those people don't deal with mushrooms 0:43:58.040 --> 0:44:01.400 out of burns. Well, Morrell's just with the gills on 0:44:01.440 --> 0:44:04.960 the outside. They're in their hollow on the inside, so 0:44:05.040 --> 0:44:08.960 there's like natural bug homes. Worm homes. Yeah, I'd always 0:44:08.960 --> 0:44:11.560 read that about I shouldn't rinse them, and you see 0:44:11.600 --> 0:44:14.080 it in all kinds of places, like use a gentle brush. 0:44:14.320 --> 0:44:17.160 That might be true if you're depending on where if 0:44:17.200 --> 0:44:19.879 you're like picking. Morrel's in some kind of like real 0:44:20.040 --> 0:44:24.120 grassy river bottom area where it's the nice mat of 0:44:24.200 --> 0:44:27.440 grass and he's like living there in a dust free 0:44:27.640 --> 0:44:29.680 environment and you found him that day and there was 0:44:29.719 --> 0:44:33.399 like a nice do on the grass or something. Yeah, 0:44:33.560 --> 0:44:37.480 I've spent more time that I didn't wash because you're 0:44:37.480 --> 0:44:40.160 not supposed to wash, and having a miserable time wondering 0:44:40.160 --> 0:44:43.399 about like what's gonna happen to my teeth? Yeah, from 0:44:43.400 --> 0:44:46.360 the grip that I'm eating because even if you and 0:44:46.560 --> 0:44:50.080 I'm just especially when I'm cooking for other folks, I'm 0:44:50.200 --> 0:44:52.400 real gentle with them because I want to want to 0:44:52.440 --> 0:44:57.080 be pretty. Um, it's impossible to clean those things like 0:44:57.160 --> 0:45:01.279 you will never get every stitutor. I think they they're 0:45:01.280 --> 0:45:04.880 hardy enough. You know they're not like to get not 0:45:04.920 --> 0:45:06.920 like a shaggy man. It's just gonna dissolve. It's a 0:45:07.040 --> 0:45:10.520 it's it's hardy enough to hold up to to. I 0:45:10.640 --> 0:45:13.680 usually sell them for a while fresh, just to get 0:45:14.840 --> 0:45:16.879 my bro one time was picking him. He was out 0:45:16.920 --> 0:45:19.000 trying to pick him for sale. He had a commercial 0:45:19.000 --> 0:45:22.000 permit in a big burn. You know they're holding up 0:45:22.040 --> 0:45:28.440 like commercial harvesting. Just just to clarify, so just for listeners, Uh, 0:45:28.840 --> 0:45:34.680 mushrooms have like like a like a micro rizal, doesn't 0:45:34.680 --> 0:45:37.640 I say in the word right micro rise them. There's 0:45:37.640 --> 0:45:40.359 a there's an underground the my celium or something like that. 0:45:41.480 --> 0:45:44.279 A mushroom has an underground structure. So when you see 0:45:44.320 --> 0:45:47.600 a mushroom pop up. This isn't a good perfect analogy, 0:45:47.640 --> 0:45:49.320 but just think about like this, when when a mushroom 0:45:49.360 --> 0:45:53.680 pops up, you're seeing the apple of an apple tree. 0:45:54.440 --> 0:45:56.960 But in the mushrooms case, it's not you know, not 0:45:57.080 --> 0:46:00.239 the same thing as a plant but fungi. But you're 0:46:00.239 --> 0:46:06.360 seeing is the macro fructation, the fruiting body of a 0:46:06.480 --> 0:46:11.719 very large underground network of my celia. I think it's 0:46:12.320 --> 0:46:17.600 my celium cum a big structure that's like imagine as 0:46:17.640 --> 0:46:22.279 this tree like underground structure that puts off a fruit um. 0:46:22.280 --> 0:46:25.480 When we talk about morals after forest fires, there's something 0:46:25.520 --> 0:46:33.360 that happens is not well understood that the underground structure 0:46:33.360 --> 0:46:36.200 of the morale is there. It's like omnipresent, it's just 0:46:36.280 --> 0:46:39.680 down there. And something about the action of the fire. 0:46:40.120 --> 0:46:42.960 It might be that it stresses that whole system out 0:46:43.000 --> 0:46:45.000 and it's like, holy hell, we gotta get out of here. 0:46:45.560 --> 0:46:47.600 And it crank and they will all of a sudden 0:46:47.680 --> 0:46:52.200 crank out. You could have scorched earth, yes, moon dust 0:46:52.719 --> 0:46:56.600 and the following well, it could happen different times. Generally, 0:46:56.640 --> 0:46:59.280 if it burns one summer, so it burns in August, 0:47:00.840 --> 0:47:04.480 the following April, May, June, depending on elevation, latitude, and 0:47:04.520 --> 0:47:07.040 other factors, all of a sudden in the right place, 0:47:08.040 --> 0:47:14.680 it's just a bananza where what it is carpeted in Morrel's. 0:47:14.800 --> 0:47:19.000 That is a difference between mushroom hunting and mushroom harvesting, 0:47:19.680 --> 0:47:24.400 and guys that commercially harvest Morrel's will often that that's 0:47:24.440 --> 0:47:27.040 where commercially harvest and Morrell's are coming out of. Oftentimes, 0:47:27.160 --> 0:47:29.360 is that a big burns where you can go and 0:47:29.400 --> 0:47:32.399 pick like a hundred pounds and morels. Now, my bro 0:47:32.520 --> 0:47:36.239 one time picked a bunch fixing to sell and he 0:47:36.280 --> 0:47:40.120 picked him after a rain, and his entire pick was 0:47:40.160 --> 0:47:44.880 rejected for how gritty, too much ash, You can't get 0:47:44.960 --> 0:47:50.279 him clean. So he then had his tub supply got 0:47:50.320 --> 0:47:55.040 maxed because he then had like everything possibly he was 0:47:55.080 --> 0:47:58.080 like drying morrel's NonStop. And then we ate gritty mushrooms 0:47:58.080 --> 0:48:04.880 for And I've done like a pretty damned abusive cleaning 0:48:04.960 --> 0:48:09.880 process on these before, and and I think the the 0:48:10.080 --> 0:48:11.960 right way to do it lies somewhere in the middle. 0:48:12.320 --> 0:48:15.719 Like it, it's amazing how much that mushroom gets beaten up. 0:48:15.760 --> 0:48:21.240 And when you're finally draining your washtub, bucket, tub, whatever, 0:48:21.800 --> 0:48:25.520 how much mushroom is on the bottom there and residue 0:48:25.520 --> 0:48:28.520 with down there with all the ash, and and every 0:48:28.560 --> 0:48:32.759 third morally open up has a Rollie Polly in it. Yeah, yeah, no, 0:48:32.840 --> 0:48:38.360 I mean they're buggy, they're dirty, but man they're delicious. Hey, Yanny, 0:48:38.440 --> 0:48:41.680 will you will you type up? I just want to 0:48:41.680 --> 0:48:45.200 get people square type up my celium and micro riza 0:48:46.320 --> 0:48:48.920 my celium being M y c E l I U 0:48:49.120 --> 0:48:53.279 M microries to be an m y C eight. You'll 0:48:53.320 --> 0:48:57.720 figure it out. I've been told that there is hardly 0:48:57.800 --> 0:49:01.160 a surface out there that doesn't have of a morale 0:49:01.280 --> 0:49:03.279 spore on it. I've seen them come up in some 0:49:03.400 --> 0:49:06.080 crazy places. You see those studies they've done, and they've 0:49:06.120 --> 0:49:09.640 gone in like they go into a school where you 0:49:09.640 --> 0:49:12.279 have like a building with tons of small rooms and 0:49:12.520 --> 0:49:16.160 multi floors out and they'll go in with a you're 0:49:16.200 --> 0:49:20.120 going with a mushroom and walk down the hall and 0:49:20.160 --> 0:49:22.719 then wait some period of time and then going and 0:49:22.800 --> 0:49:27.000 test air. And the sports. Yeah, the sports like a 0:49:27.080 --> 0:49:29.720 mushroom spore. There's the thing like a lot of mushroom 0:49:29.760 --> 0:49:31.719 hunters be like, oh, you can only carry your mushrooms 0:49:31.719 --> 0:49:35.160 in a basket not a bag because you need to 0:49:35.160 --> 0:49:38.080 make sure the spores are getting out and being distributed. 0:49:38.960 --> 0:49:42.279 Yeah that that. But people say the sports are omnipresent. Yeah, 0:49:42.280 --> 0:49:48.439 they're everywhere, and it's multiple, multiple, multiple generations that are um. 0:49:48.680 --> 0:49:52.280 The way I've been told now is you know they're uh, 0:49:52.320 --> 0:49:55.200 the mushroom hunters. They are where they are kept. Deal. 0:49:55.280 --> 0:49:59.600 They're just waiting for that combination of heat but not 0:49:59.719 --> 0:50:03.000 too much heat, moisture but not too much moisture disturb bants, 0:50:03.040 --> 0:50:07.120 but not too much disturb bants to create that little 0:50:07.280 --> 0:50:10.320 micro climate that they like. Yeah, when when you're hunting, 0:50:10.320 --> 0:50:12.759 you're going to your spots, Like I've been just put 0:50:12.800 --> 0:50:15.839 off all the time that I know over twenty years, 0:50:15.880 --> 0:50:18.239 I know every year there'll be a mushroom in that 0:50:18.280 --> 0:50:20.279 same spot. Yeah, you just got to be there on 0:50:20.320 --> 0:50:22.000 the right day it is. Yeah, you watched the while, 0:50:22.040 --> 0:50:24.480 you wait for that perfect soil condition and then you 0:50:24.520 --> 0:50:26.279 go out there and boom there They are about a 0:50:26.280 --> 0:50:29.120 couple times where I moved where I moved away from 0:50:29.160 --> 0:50:35.120 an area and then very ceremoniously passed along my moral spots. 0:50:35.320 --> 0:50:37.560 I'm not sure if I do that. I mean those 0:50:37.600 --> 0:50:41.440 are Yeah, there's certain things that I just cannot part with. 0:50:42.600 --> 0:50:44.040 You just want it to be that I'd rather know. 0:50:44.160 --> 0:50:48.480 One picked Yeah, yeah, that's exactly They rotted into the ground. 0:50:48.600 --> 0:50:51.080 It is so hard to find him sometimes. But one 0:50:51.120 --> 0:50:54.560 cool experiment, um for folks that are into picking mushrooms 0:50:54.640 --> 0:50:57.080 is if you get your mushrooms home, you lay them 0:50:57.080 --> 0:51:01.279 out on a big screen, um, and you start that 0:51:01.400 --> 0:51:06.799 drying process. They will and it must be somewhat forcibly 0:51:07.120 --> 0:51:13.360 discharge those spores on the screen, and so um, you 0:51:13.400 --> 0:51:18.200 know if you have like a dark windows screen, Um, 0:51:18.600 --> 0:51:21.480 you remove that mushroom and then you look and it 0:51:21.600 --> 0:51:25.799 leaves a really beautiful design of spores on there. And 0:51:25.800 --> 0:51:28.560 I always thought somebody much more alreadsy than me could 0:51:28.560 --> 0:51:31.279 probably make something cool. Well that's a that's a diagnostic 0:51:31.360 --> 0:51:35.000 tool for I D and mushroom. As you take a 0:51:35.040 --> 0:51:36.640 spore print, because you look at it, mushroom be like, 0:51:36.640 --> 0:51:39.719 that's a bit of mushroom is brown. But you'll be 0:51:39.760 --> 0:51:41.640 reading like you try to go like, so is it 0:51:41.719 --> 0:51:43.920 the is it the good one that looks like that 0:51:44.000 --> 0:51:46.760 or the poison one that looks like that? And it'll say, 0:51:46.800 --> 0:51:48.640 the good one that looks like that will throw a 0:51:48.680 --> 0:51:51.399 purple spore print. The poison one that looks like that 0:51:51.520 --> 0:51:53.840 will throw a yellow spore print. And you lay that 0:51:53.880 --> 0:51:55.399 thing out on a white piece of paper and get 0:51:55.440 --> 0:51:56.880 a spot print. You look at like, I don't know 0:51:56.920 --> 0:51:59.200 how it's brown, but that's got a yellow there's a 0:51:59.280 --> 0:52:03.759 yellow mark on that paper. I did I would have 0:52:03.760 --> 0:52:08.040 been poisoned by mushrooms one time. Um, was it a 0:52:08.200 --> 0:52:11.839 real deal or was it just astro intestinal upset? It's 0:52:11.880 --> 0:52:16.719 like wild mushrooms have too. A mycologist, which is a 0:52:17.000 --> 0:52:20.160 you know, like my collogist is a mushroom biologist. My 0:52:20.200 --> 0:52:22.080 cologist might hear this to be like, that's not right, 0:52:22.120 --> 0:52:23.600 but this is I can tell you, I can guarantee 0:52:23.640 --> 0:52:26.719 you that this is kind of right. There's mushroom toxins 0:52:26.719 --> 0:52:30.719 that are neurotoxins. Okay, the mess with your head like 0:52:30.800 --> 0:52:34.279 eating shrooms, right, that'd be like a nero toxin. And 0:52:34.280 --> 0:52:36.719 then there's mushroom toxins to just like screw you up. 0:52:37.480 --> 0:52:42.759 You're digestive track, all right, so they mess your brain up, 0:52:42.840 --> 0:52:45.080 or they mess your gut up. I got messed up 0:52:45.080 --> 0:52:48.719 by the gut kind. And it was eating queen bleats well, 0:52:48.800 --> 0:52:52.920 caribou hunting, and I'd eat a million queen bleats in 0:52:52.960 --> 0:52:55.600 the lower forty eight not a million, but quite a handful. 0:52:56.920 --> 0:52:58.640 And then we were eating them up there. And then 0:52:58.640 --> 0:53:01.239 I later learned from my ecologist who was saying, you know, 0:53:01.400 --> 0:53:04.200 it's a thing that a lot of people who can 0:53:04.239 --> 0:53:07.799 eat queen bleats wind up being intolerant of the queen 0:53:07.840 --> 0:53:14.959 bleats on the Arctic slope. Some difference about them. There's 0:53:14.960 --> 0:53:22.520 a mushroom that is highly toxic unless a caribou or 0:53:22.600 --> 0:53:26.880 reindeer eats it. Then you can drink that reindeer's piss 0:53:27.400 --> 0:53:32.879 and trip. Let's take it into the extreme. Yeah, it's 0:53:32.880 --> 0:53:34.920 one of the it's like, uh, it's like the fly 0:53:35.120 --> 0:53:37.399 of Garrick or one of the related to that. It's 0:53:37.400 --> 0:53:39.440 like when you're watching a cartoon and there's a mushroom. 0:53:39.440 --> 0:53:41.480 It's a red mushroom with white spots on it. That's 0:53:41.560 --> 0:53:45.240 like present in all cars. It's like the classic poison mushroom. 0:53:45.280 --> 0:53:48.040 Mushroom which grow right near my house. There's there's some 0:53:48.120 --> 0:53:51.560 of those, most falls, there's some of those about a 0:53:51.600 --> 0:53:55.200 hundred fift yards from here. A white mushroom, a red 0:53:55.280 --> 0:53:57.840 mushroom with white spots out like in the Smurfs stuff. 0:53:58.040 --> 0:54:02.960 That's the mushroom. Yeah, but if a reindeer eats it 0:54:03.040 --> 0:54:05.680 and you drink his piss, you'll trip. Not that I've 0:54:05.680 --> 0:54:08.000 done it, but it's a it's a thing that Siberian 0:54:08.080 --> 0:54:13.880 herd hers do. It's yeah, tripping in the boreal force. 0:54:17.080 --> 0:54:18.720 What would you find out if you've done your research? 0:54:20.200 --> 0:54:23.319 The is you just want a definition of the two? Yeah, 0:54:23.320 --> 0:54:27.040 because I like my celium is the vegetative part of 0:54:27.040 --> 0:54:31.840 a fungus or fungus like bacterial colony consisting of a 0:54:31.880 --> 0:54:35.279 mass of branching thread like hi fai, that's who's living 0:54:35.320 --> 0:54:38.480 under the ground. Yeah, Mike Rizals does that? Does that 0:54:38.560 --> 0:54:42.840 a term for the relationship, Yes, symbiotic association between a 0:54:42.880 --> 0:54:46.160 fungus and the roots of a vascular host plant. Yeah, 0:54:46.200 --> 0:54:49.360 because like morrel's they have. That's right. Now, let's come 0:54:49.400 --> 0:54:53.600 back to me. Morrell's have a micro rizal relationship with say, 0:54:53.880 --> 0:55:00.200 tulip popper poplars in Virginia, elm trees near where I 0:55:00.280 --> 0:55:06.959 used to live, cotton woods, aspens must be pond roast 0:55:07.040 --> 0:55:11.480 pines found some underneath, and pondros orchards in some places. 0:55:11.560 --> 0:55:13.440 And you might have none of these things growing in 0:55:13.520 --> 0:55:17.120 your yard and haul in some wood chips and then 0:55:17.120 --> 0:55:18.879 all of a sudden realize you had some morrels pop 0:55:18.920 --> 0:55:21.960 out of your wood chips. I've seen that happen when 0:55:21.960 --> 0:55:27.120 I was a tree surgeon. Interest because people do that now, right, 0:55:27.120 --> 0:55:31.480 like they bring in half rotten logs and special location 0:55:33.280 --> 0:55:39.120 not more a quality difference. And this is something we've 0:55:39.320 --> 0:55:44.120 tested out thoroughly. Between what were referred to as natural morales, 0:55:44.239 --> 0:55:51.560 which are non fire producing morales, and your fire morales. Now, 0:55:51.560 --> 0:55:57.719 your fire morales typically um over abundance Banan's abundance the 0:55:57.800 --> 0:56:02.480 year after the fire, and then they decline rapidly, sometimes 0:56:02.560 --> 0:56:04.799 from what I've seen, fall off the face of the earth. 0:56:04.840 --> 0:56:08.080 They're just not next year, the next year. Now your 0:56:08.160 --> 0:56:13.160 you have your annual spots where uh, if the conditions 0:56:13.160 --> 0:56:16.720 are right, they'll produce every single year the big giant 0:56:16.800 --> 0:56:21.600 yellows escala, even if they're small or blonde or black. 0:56:22.760 --> 0:56:26.160 The wall of the mushroom seems to just be meteor 0:56:27.200 --> 0:56:31.759 and man, those things there's that. Uh, that's something I've 0:56:31.760 --> 0:56:33.640 noticed but never thought about. Your right, I never like 0:56:33.760 --> 0:56:38.360 correlated it to location, but somewhere else just have a 0:56:38.400 --> 0:56:42.080 wall on them. I got one about the size of 0:56:42.480 --> 0:56:46.040 the perfect size of a good high walled saute pan, 0:56:46.840 --> 0:56:52.080 and uh, one mushroom, one mushroom, And did how big 0:56:52.120 --> 0:56:58.960 is this saw tape? This was probably a fourteen Holy shit? Yeah, 0:56:59.000 --> 0:57:01.520 you ever see the back of austrooms demystified the morels 0:57:01.600 --> 0:57:06.560 dudes holding on the back of that book's headsize morals. Man, so, 0:57:07.000 --> 0:57:11.320 but I smoked this thing with the smoked um smoked 0:57:11.320 --> 0:57:17.760 octopus elk Italian sausage spicy and like its nice, you know, 0:57:17.880 --> 0:57:23.000 mirror POI probably carrot some some celery and stuff and 0:57:23.000 --> 0:57:27.040 and baked that baby for a little while and topped 0:57:27.040 --> 0:57:31.240 her off some mushroom sauce or some uh tomato sauce 0:57:31.280 --> 0:57:34.960 and tough to beat, man, But cutting through that thing. 0:57:35.040 --> 0:57:40.320 The point here is it is a steak. Yeah, you're like, whoa, 0:57:40.960 --> 0:57:43.440 you know what. It fights back against the knife. It's great. 0:57:43.600 --> 0:57:46.960 No cal talk us through your talk us through your 0:57:46.960 --> 0:57:50.600 tongue preparation. Um, are you guys gonna cover this in 0:57:50.640 --> 0:57:54.080 the new cookbook? Let me talking about tongues and they're good, 0:57:54.320 --> 0:57:58.120 good every well, you're like a big tongue man every day. 0:57:58.240 --> 0:58:00.800 Is that a recipe that you share? Yeah, it is. 0:58:01.360 --> 0:58:03.280 It is. Maybe you can share with me and then 0:58:03.480 --> 0:58:05.120 I can share it with the rest of the world. 0:58:05.640 --> 0:58:07.120 Why can't he just tell us right now how he 0:58:07.160 --> 0:58:09.280 likes to cook game tongues. Yeah, he can do that 0:58:09.360 --> 0:58:12.920 as well, But it's hard to then replicate that. People 0:58:12.960 --> 0:58:18.000 are dying to questions every single day. Hey, you got 0:58:18.000 --> 0:58:19.960 a tongue, you guys, talk me into taking the tongue 0:58:20.000 --> 0:58:21.680 you get What do I do? What I do? This 0:58:21.720 --> 0:58:25.040 damn thing. Yeah, exactly. So the quick version is, is 0:58:25.120 --> 0:58:28.160 I prefer pressure cooker. I'll pile a bunch of tongues 0:58:28.200 --> 0:58:34.520 in there, let it roll on high for like twenty minutes. Yeah. Uh. 0:58:34.640 --> 0:58:36.600 At what point do you think a tongue is worth 0:58:36.640 --> 0:58:39.480 messling with? I take them off even out of like 0:58:39.480 --> 0:58:42.479 a white middle, tiny white tails that mountain goat this year. 0:58:43.640 --> 0:58:47.680 Take them an old tongue. Yeah, I may not. I know, 0:58:47.760 --> 0:58:49.440 I am not as picky as some folks. And you 0:58:49.520 --> 0:58:52.600 speed cut it where you open up the bottom of 0:58:52.600 --> 0:58:56.880 the jaw, ye pull it out. Yeah, it's almost out 0:58:56.880 --> 0:59:01.440 of like scarface, right, it almost wants to come out. Yeah. 0:59:01.520 --> 0:59:07.440 So you cut along the inside line in the jaw. Uh, 0:59:07.560 --> 0:59:09.000 and then you can kind of reach up there and 0:59:09.000 --> 0:59:10.840 hook it. And then you're cutting at the back of 0:59:10.840 --> 0:59:13.840 the track. Yeah, and and the rest is pretty explaining. 0:59:13.920 --> 0:59:16.200 It's disturbing how fast you can get a tongue out. 0:59:16.360 --> 0:59:18.080 It is you'd like to think of your tongues in 0:59:18.160 --> 0:59:22.240 there better than it is. Yes, Now, if your critter 0:59:22.320 --> 0:59:24.240 has frozen, like if you chucked her in the back 0:59:24.280 --> 0:59:26.720 of the track and it froze overnight, then you have 0:59:26.800 --> 0:59:29.200 to be more careful because there's a good chance you're 0:59:29.200 --> 0:59:31.800 gonna cut through a portion of your tongue and then 0:59:31.800 --> 0:59:34.200 you're you gotta kind of cook it right away, because 0:59:34.240 --> 0:59:37.160 the nice thing is they're all self contained. So um, 0:59:37.200 --> 0:59:41.760 the peeling part is wash it. You wash it pressure 0:59:41.920 --> 0:59:43.600 I like the pressure cooker, but you can just boil 0:59:43.640 --> 0:59:46.640 it also, just flat ass like that's it. You're not 0:59:46.800 --> 0:59:50.280 brining it ahead of time, just not not for the 0:59:50.320 --> 0:59:52.320 way I like to cook it. That's that's what I'm 0:59:52.320 --> 0:59:56.200 trying to find. And then I'll take it just like 0:59:56.240 --> 1:00:01.640 a pepper and throw it in the freezer like paper bag. 1:00:01.720 --> 1:00:03.480 Throw it in the freezer, and then you start working 1:00:03.520 --> 1:00:08.240 on your sauce, which chopped up a bunch of just 1:00:08.400 --> 1:00:11.720 like a pepper. I got that part. You're not for 1:00:12.120 --> 1:00:14.880 my likings. You're not spending enough time on what it 1:00:15.000 --> 1:00:18.560 is you're doing by pressure cooking and boiling it and 1:00:18.840 --> 1:00:23.480 or boiling it. So basically, your tongue has um, and 1:00:23.600 --> 1:00:26.880 that's true. Your tongue. Everybody's tongue has this rind on 1:00:26.880 --> 1:00:31.400 the outside, a skin. Um. The meat on the inside 1:00:31.480 --> 1:00:34.280 is nice and fatty, which is probably why I like 1:00:34.360 --> 1:00:38.960 it so much. And by um boiling it um you 1:00:39.000 --> 1:00:44.320 are getting that skin to kind of release, I I 1:00:44.320 --> 1:00:48.000 would think, and then get where it slips off. Yeah, 1:00:48.200 --> 1:00:53.160 and then if you chuck that thing in the freezer. Um, 1:00:54.240 --> 1:00:58.800 for reasons unknown to me, it's separates really easy, like 1:00:58.960 --> 1:01:03.240 finger peel with zero meat loss because you don't want that. 1:01:03.800 --> 1:01:08.360 But the the tip it's difficult. The tip is difficult 1:01:08.400 --> 1:01:11.280 and it can be triaged. And that's where like you're 1:01:11.440 --> 1:01:15.720 small white tail tongues. Um, the kind of the chucking 1:01:15.720 --> 1:01:18.360 it in the freezer for twenty minutes is kind of 1:01:18.400 --> 1:01:21.960 critical because he gets too much meat loss. If it 1:01:22.080 --> 1:01:27.280 sticks to that, he's a knife to shave. It's so 1:01:27.440 --> 1:01:30.320 like if I'll simmer it for three to four hours, 1:01:31.000 --> 1:01:32.400 depending on how big the tongue is, and I just 1:01:32.520 --> 1:01:36.040 keep checking by jabbing a fork into the base and 1:01:36.080 --> 1:01:39.000 then I throw mine in an ice water bath. Yeah, 1:01:39.200 --> 1:01:42.800 the same results, you know, it just it varies so 1:01:42.920 --> 1:01:45.200 much Like I was with a buddy mine, a chef. 1:01:45.240 --> 1:01:47.880 You remember that. Have you met Matt Weingarten a chef. 1:01:48.560 --> 1:01:51.040 I was watching him do nine reveal tongues one time. 1:01:51.920 --> 1:01:53.760 And the outer skin on a veal tongue is not 1:01:53.880 --> 1:01:55.880 well adhered to the tongue like it is on a 1:01:55.920 --> 1:01:59.560 game animal because he just like simmer him for two hours, 1:01:59.640 --> 1:02:01.600 throw them ice water bath and it was like taking 1:02:01.600 --> 1:02:05.200 someone's shoe off. Yea. The skin was just like whoop, gone, 1:02:05.880 --> 1:02:08.760 I might do it. That ain't anything like what I've experienced, 1:02:08.800 --> 1:02:11.400 because I'll boil him for three to four hours and 1:02:11.400 --> 1:02:13.000 then I'll be able to get the base of the 1:02:13.040 --> 1:02:14.840 tongue slipped off. But then I'm in there with a 1:02:14.880 --> 1:02:19.080 pairing knife working away on the tip. Yeah, because just 1:02:19.320 --> 1:02:21.760 getting that out her skin layer off and and maybe 1:02:22.160 --> 1:02:24.560 and subconsciously that's why I would kind of wait till 1:02:24.840 --> 1:02:28.400 Thanksgiving her Christmas when I've because if I helped pack 1:02:28.520 --> 1:02:33.360 some somebody's creator out of the woods for him, um, 1:02:33.480 --> 1:02:35.880 you know, I typically have an abundance of meat, but 1:02:36.640 --> 1:02:39.280 everybody's like, hey, do you want a quarter off this thing? 1:02:39.600 --> 1:02:42.120 Like yeah, I just give me the time. Got where 1:02:42.160 --> 1:02:45.840 people fight over the tongues. I know, remy warrant and 1:02:46.200 --> 1:02:49.800 gotta elk. He gotta elk, And I was like, you know, 1:02:49.920 --> 1:02:51.320 and it was like he was like, go ahead and 1:02:51.960 --> 1:02:55.680 grab what you want off the elk. And I could 1:02:55.680 --> 1:02:57.680 like grab myself up and I grab the tongue. He's 1:02:57.680 --> 1:03:00.880 like oh't know, not that I don't care. It's like 1:03:00.880 --> 1:03:02.840 I don't care about the tender lines of back straps. 1:03:02.880 --> 1:03:05.959 Don't take the song man, it's it's the real deal. 1:03:06.080 --> 1:03:10.720 So um, then while this meat your tongues are in 1:03:10.720 --> 1:03:16.360 the freezer, I uh work on the sauce, which my 1:03:16.400 --> 1:03:21.040 buddy Jim chard Alley this is mom's creole sauce, is 1:03:21.120 --> 1:03:27.480 what he calls it. Um, but it's uh chopped green olives, pimentos, garlic, 1:03:28.840 --> 1:03:36.640 red wine, black pepper, uh, and crushed canned tomatoes. So 1:03:36.680 --> 1:03:41.000 we should I just get tomatoes? No, get canned tomatoes. Yeah. 1:03:41.120 --> 1:03:44.040 That that that school thought bugs me when people are 1:03:44.040 --> 1:03:47.320 like down on you for using this is different. Yeah, 1:03:47.400 --> 1:03:50.400 this is like it's just different. It's helpful sometimes, yeah, 1:03:50.440 --> 1:03:52.840 but I don't know if is it it's super helpful, 1:03:52.880 --> 1:03:57.720 But is it like a coming out of the depression thing? 1:03:58.560 --> 1:04:01.480 I don't know, Like, wouldn't know. Just use cand tomatoes? 1:04:01.520 --> 1:04:04.240 Who are you prejudiced against? Can tomatoes? Use them all? 1:04:05.920 --> 1:04:08.280 I mean there's an application for them. I mean their 1:04:08.480 --> 1:04:11.000 their process to the point where you want to put 1:04:11.080 --> 1:04:14.800 them into a sauce, you know. Yeah, So get this 1:04:15.760 --> 1:04:20.600 sauce kind of simmering you know, with enough liquid and 1:04:20.600 --> 1:04:26.200 and uh, I I also use my reconstituted morals and 1:04:26.240 --> 1:04:32.280 the the juice accompanying that. Uh. And then I'll pull 1:04:32.320 --> 1:04:36.400 the tongues out. I'll peel the tongues, uh, chop the 1:04:36.440 --> 1:04:42.640 tongues into you know about you know, your thumbnail sized pieces, 1:04:43.360 --> 1:04:48.240 maybe a little bit bigger, and just let that simmer. Uh. 1:04:48.280 --> 1:04:51.880 And then I'll fry polenta. Just get the you know, 1:04:51.920 --> 1:04:53.800 the tubes of polenta that you see at the store, 1:04:54.400 --> 1:04:57.640 cut them into rounds and give them a nice little 1:04:57.960 --> 1:05:04.280 fry and then uh and croc pots perfect for this too. Um. 1:05:04.320 --> 1:05:08.200 But you know, take you know, sauce and a couple 1:05:08.240 --> 1:05:10.320 of chunks to make sure there's morel in there, and 1:05:10.440 --> 1:05:14.000 stack it up all nice on that polenta and a 1:05:14.080 --> 1:05:18.160 little bit of parsley on top. And it's fantastic. Love 1:05:19.160 --> 1:05:23.880 that's the tongue sounds good. I mean, it's my It 1:05:24.000 --> 1:05:28.600 is a meal I look forward to every year. And 1:05:28.600 --> 1:05:32.200 and it's simple. I mean, it's not. It's not kitchen magic, 1:05:32.320 --> 1:05:36.720 right what I've been doing, like i'd tend to smoke them. 1:05:36.760 --> 1:05:40.600 There's a lot of quizzical, kind of real questioning raised 1:05:40.600 --> 1:05:47.280 eyebrows for our listeners here really staring me down what 1:05:47.360 --> 1:05:49.760 you're doing with the tongues. I like it, okay, Yeah, 1:05:49.840 --> 1:05:52.160 we've been here and about it for years, by your 1:05:52.280 --> 1:05:54.760 fancy uh tongue dish. But I don't know if you've 1:05:54.760 --> 1:05:57.040 ever explain it to us. Yeah, i'd put it more 1:05:57.040 --> 1:06:00.360 on like the peasant side of things, right, peasant dish. Yeah, 1:06:00.400 --> 1:06:03.040 I mean it's it's like traditionally, but you know the 1:06:03.080 --> 1:06:06.640 old days, it was they were so valuable that you 1:06:06.960 --> 1:06:10.000 it would warrant people to go out and hunt buffalo 1:06:10.240 --> 1:06:12.880 just for the tongues. She'd get a couple of bucks 1:06:12.880 --> 1:06:14.520 of the tongue and you could get a dollar or 1:06:14.560 --> 1:06:19.480 two for the tongue. They were pickling them, right, them 1:06:19.640 --> 1:06:23.280 pack them in barrels of salt and ship of mess, 1:06:23.400 --> 1:06:25.840 just packed in salt, salt pack and then was it 1:06:25.960 --> 1:06:29.840 like a bar food or yeah, pickled tongue and smoked tongue. Yeah, 1:06:30.600 --> 1:06:32.160 they they would pack up. They would pack them in 1:06:32.200 --> 1:06:34.400 salt barrels. One time, there was a there was a 1:06:34.480 --> 1:06:38.160 case where there's a in the historical count there's a 1:06:38.160 --> 1:06:42.360 case where a group of sue hunters near the junction 1:06:42.720 --> 1:06:46.760 of the I think they're near the junction where the 1:06:46.840 --> 1:06:49.840 Yellowstone flows into the Missouri, so like it was Fort 1:06:49.960 --> 1:06:52.520 Union sits there where they also river hits the Missouri 1:06:52.560 --> 1:06:56.880 in North Dakota. I think that's Fort Union. And a 1:06:56.880 --> 1:07:03.200 group of sue hunters killed five was buffalo near the 1:07:03.240 --> 1:07:07.280 fort and just sold the tongues out of him because 1:07:07.360 --> 1:07:11.439 veils valuable. Yeah, there's a lot of cases like that, 1:07:12.080 --> 1:07:13.200 you know, I do have to say it. Like my 1:07:13.280 --> 1:07:19.600 Eastern Montana family, Um, they weren't. They were. I made 1:07:19.920 --> 1:07:22.920 this tongue as an appetizer for the whole you know, 1:07:23.120 --> 1:07:28.520 the whole clam last Christmas, and the kind of the 1:07:28.520 --> 1:07:34.080 older generation was pretty skeptical because every single person there 1:07:34.080 --> 1:07:38.280 it was like ranch family. Once they made it sound 1:07:38.320 --> 1:07:39.920 like once a week. It was just kind of on 1:07:39.960 --> 1:07:43.800 the rotation there. There would be beef tongue that have 1:07:43.920 --> 1:07:48.800 been u brind into pastromi, and it was beef tongue sand, 1:07:48.800 --> 1:07:50.960 which is once a week. And they were not super 1:07:51.040 --> 1:07:53.920 jack to be eaten tongue. But that's definitely I basically 1:07:53.960 --> 1:07:56.760 make up stramy with the tongues, and I mean, that's 1:07:56.760 --> 1:07:59.880 gotta be good. But that's what I stole from that 1:08:00.000 --> 1:08:02.720 wine guarden. I think what's surprising is just a texture 1:08:03.120 --> 1:08:06.520 when it is handled right, how tender actually falls apart, 1:08:06.640 --> 1:08:09.160 and when you cut it, it's got like a weird 1:08:09.640 --> 1:08:13.800 mosaic of like white and red and cool pattern. Yeah. 1:08:13.800 --> 1:08:15.840 A couple of couple of years back when you did uh, 1:08:15.960 --> 1:08:18.080 we did thanksgiving it your place, and we had maybe 1:08:18.120 --> 1:08:20.080 three or four tongues that I think you had brined 1:08:20.120 --> 1:08:24.519 and smoked, and they were just phenomenal, really good. I 1:08:24.760 --> 1:08:28.920 brined them. Why like, cure him with a dry brine 1:08:29.000 --> 1:08:31.880 and a vaccine um in the bag with the dry Brian, 1:08:32.000 --> 1:08:35.040 did you cure him with the sheath on, say, the 1:08:35.040 --> 1:08:39.600 whole damn tongue. Scrub it with a scrub brush, have 1:08:39.680 --> 1:08:43.400 a cure salt, sugar and seasonings, and vac seal into 1:08:43.400 --> 1:08:45.439 the with the dry cure and throw up my fridge 1:08:46.640 --> 1:08:49.240 for a week or two and just flip it now 1:08:49.280 --> 1:08:51.240 and then in the vac seal bag because the liquid 1:08:51.280 --> 1:08:53.960 saddles and you flip it in the liquid settles. Then 1:08:54.560 --> 1:08:57.960 I smoke it for a long time. Then I braised 1:08:57.960 --> 1:09:01.280 it to peel the skin. Mhmm. And then that liquid 1:09:03.360 --> 1:09:06.439 that you braise it in wants it being amazing. It's 1:09:06.439 --> 1:09:14.639 like a smoked stock yet there. Yeah, that moose tongue 1:09:14.880 --> 1:09:19.000 that we got up in BC. I stole your moose 1:09:19.000 --> 1:09:22.640 tongue from from that one on the river trip. Uh, 1:09:22.680 --> 1:09:27.640 that I through in the pressure cooker. Let cool completely, 1:09:28.360 --> 1:09:33.719 like cold, cold, peeled it, sliced it super thin, olive oil, 1:09:33.880 --> 1:09:37.799 salt pepper, and a moose tongue is a big tongue. 1:09:39.080 --> 1:09:45.320 That thing disappeared. About six people took that thing down. Yeah, 1:09:45.360 --> 1:09:48.280 it's three pounds tongue. Yeah, and it was. I mean, 1:09:48.320 --> 1:09:52.639 it's just phenomenal. But it was just cold, good olive 1:09:52.640 --> 1:09:55.960 oil salt pepper. It was fantastic all right. On the 1:09:55.960 --> 1:09:59.599 walk folks doing a how to do deer rips, It's 1:09:59.680 --> 1:10:02.280 like it's very important because people don't understand this. I 1:10:02.400 --> 1:10:05.599 was one time down in South Carolina and we took 1:10:05.600 --> 1:10:08.960 a deer to a deer processor. No we didn't. We 1:10:08.960 --> 1:10:11.880 just went. We dropped by a deer processor in South Carolina, 1:10:13.320 --> 1:10:16.280 and this guy, as he's like admitting deer into his 1:10:16.320 --> 1:10:22.120 processing plant, skins him and takes the saws all and 1:10:22.360 --> 1:10:25.120 cuts the rip rack right off and throws it out 1:10:25.200 --> 1:10:30.519 with the feet like not even gonna look at it. 1:10:32.960 --> 1:10:37.240 The processor. I don't know if there's uh you call 1:10:37.320 --> 1:10:43.920 me a liar. No, No, I'm adding to your story. 1:10:44.080 --> 1:10:45.479 I just think that I don't know if there's a 1:10:45.520 --> 1:10:50.560 processor in our country that deals with venison rims. And 1:10:50.600 --> 1:10:52.559 I don't even think that. I mean, I'm saying that 1:10:52.640 --> 1:10:55.680 was just deboning them for the grind pile. I mean, 1:10:55.720 --> 1:10:59.800 I live near one, and I see the mountain of carcasses. 1:11:00.760 --> 1:11:04.640 Those they're all ribs intact, and it's mostly elk. You know, 1:11:05.280 --> 1:11:09.080 elk ribs. So anyways, okay, here's what you should do 1:11:09.120 --> 1:11:10.799 with your deer ribs. If you don't do this, you're stupid. 1:11:12.720 --> 1:11:16.360 Take skin that you got. You got the deer skin 1:11:16.520 --> 1:11:18.559 and eventually got where you got. There's the deer land 1:11:18.560 --> 1:11:21.679 there and he's got his ribs on him. And because 1:11:21.680 --> 1:11:24.559 you already got him, you already split the sternum. So 1:11:24.680 --> 1:11:31.880 go down along the spine with a saw and cut 1:11:31.920 --> 1:11:33.840 the ribs free along the spine so that you wind 1:11:33.880 --> 1:11:37.479 up with a fred Flintstone rib rack. We'll put up 1:11:37.479 --> 1:11:40.880 a picture with the show notes. We'll put up a 1:11:40.920 --> 1:11:43.760 picture of pictures of how to do this. What I'm 1:11:43.800 --> 1:11:48.760 talking about, Take that rib brack and then saw. If 1:11:48.760 --> 1:11:51.639 you're talking about a general standard issue white tail deer. 1:11:53.120 --> 1:11:55.920 Saw that rib brack into three long strips where you're 1:11:55.920 --> 1:12:00.720 cutting crossbone. Just making sense, and you're gonna wind up 1:12:00.760 --> 1:12:03.280 with three strips of what looks like pork ribs from 1:12:03.280 --> 1:12:05.080 a restaurant. And what you did the other day it 1:12:05.120 --> 1:12:07.960 was like that I hadn't seen, is you rolled the 1:12:08.080 --> 1:12:12.599 ribs before song? Yeah, you could take that whole rib 1:12:12.640 --> 1:12:16.160 rack and you have the matt. It might not make 1:12:16.160 --> 1:12:18.240 sense listening to me, but once you're doing you understand 1:12:18.280 --> 1:12:20.400 on top mot depending on how you cut this whole thing. 1:12:22.640 --> 1:12:24.519 You could take the rib rack and just roll it 1:12:24.600 --> 1:12:28.080 up like a river rafting table what do they call 1:12:28.080 --> 1:12:32.080 those tables, roll top tables, table industries, roll it up 1:12:32.080 --> 1:12:35.519 like a river rafted table, and then saw it. So 1:12:35.560 --> 1:12:38.439 you're cutting cross bone. You're gonna wind up with three 1:12:38.439 --> 1:12:44.120 long strips ten eleven ribs in pieces that are about 1:12:44.439 --> 1:12:47.120 six inches long five six inches long to paying out 1:12:47.120 --> 1:12:50.080 side of the deer. Then you cut those down into 1:12:50.120 --> 1:12:53.479 pieces that have three, two or three ribs per piece, 1:12:53.720 --> 1:12:57.760 so you have two or three ribs there's six inches long, 1:12:57.800 --> 1:12:59.960 connected by all the meat that was over and under them. 1:13:01.200 --> 1:13:03.960 Let me back up. If it's a particularly fatty deer. 1:13:04.040 --> 1:13:05.960 Take a bony knife and cut away as much as 1:13:06.000 --> 1:13:10.640 the tallow as you can. I missing anything else, hone, no, no, 1:13:11.439 --> 1:13:13.639 do all that because well, unless you want to mention, 1:13:13.680 --> 1:13:15.320 I guess what I was thinking about is when you're 1:13:15.320 --> 1:13:17.439 cutting it off the carcass, you sort of end up 1:13:17.479 --> 1:13:20.280 with having the like where there's almost like a nine 1:13:20.360 --> 1:13:22.680 degree turn of bone at the top end going to 1:13:22.800 --> 1:13:25.000 the spine. It doesn't really have a lot of meat on. 1:13:25.000 --> 1:13:27.200 There's a seam in there. There's a seam and that's 1:13:27.200 --> 1:13:29.080 really where you should be cut. So it's not quite 1:13:29.160 --> 1:13:31.760 right against the spine. If you're real crafty and good 1:13:31.760 --> 1:13:34.240 with a knife, you can cut it. There's a joint. 1:13:34.240 --> 1:13:36.240 There's like a joint in the rib. It doesn't look 1:13:36.280 --> 1:13:37.560 like what it's there, and you can actually cut it 1:13:37.560 --> 1:13:38.920 with a knife if you know what you're doing. But 1:13:39.680 --> 1:13:41.720 just the saws all's fine too. And then on the 1:13:41.760 --> 1:13:44.880 bottom edge you're sort of dealing with where it joins 1:13:44.920 --> 1:13:48.479 into the sternhom Sternham and there's a joint there. If 1:13:48.479 --> 1:13:49.920 you know what you're doing, you can cut that with 1:13:49.960 --> 1:13:52.560 a knife. But I'm trying not to get people intimidated. 1:13:53.760 --> 1:13:55.800 Well I'm just saying you might run into this, so 1:13:56.080 --> 1:13:58.400 you can just saw it off too. Yeah, Like right now, 1:13:58.439 --> 1:14:01.799 like I'm playing rhythm tar and Yahn he is soloing 1:14:02.720 --> 1:14:04.320 off of the rhythm. Right, I would like telling you 1:14:04.360 --> 1:14:06.960 the basic outline, and Yohn he's adding textures. So keep 1:14:07.000 --> 1:14:10.960 doing that. But you're cool up so far. Now take 1:14:11.200 --> 1:14:14.040 these things and if you have a pressure cooker, so 1:14:14.040 --> 1:14:17.120 now you got all these blocks of ribs that look 1:14:17.200 --> 1:14:19.240 like what you'd get if you order ribs in a restaurant. 1:14:20.960 --> 1:14:24.519 If you have a pressure cooker, take these things and 1:14:24.520 --> 1:14:27.680 put them in your pressure cooker, and put an inch 1:14:27.800 --> 1:14:30.400 or two of water in your pressure cooker with them, 1:14:30.439 --> 1:14:33.040 and pressure cook them at ten pounds of pressure for 1:14:33.120 --> 1:14:36.800 twenty minutes. Now do you do you put any rub 1:14:36.840 --> 1:14:40.840 on that beforehand? Yet? Yet? You can, but I think 1:14:40.840 --> 1:14:44.880 it's necessary. I think it's necessary at this point. Straight up, 1:14:44.920 --> 1:14:49.680 water out of the faucet. If you don't have a 1:14:49.680 --> 1:14:52.200 pressure put him in a slow cooker, crock pot or 1:14:52.240 --> 1:14:54.680 slow cooker. If you don't have one of those, put 1:14:54.680 --> 1:14:56.400 it in a Dutch oven or some kind of oven 1:14:56.439 --> 1:14:59.760 safe receptacle. Cover them up in the water and put 1:14:59.840 --> 1:15:01.439 him in your oven, or put them in your slow 1:15:01.479 --> 1:15:05.839 cooker and cook them for three hours until there fork tender. 1:15:06.520 --> 1:15:09.000 You want to cook them until this happens, until you 1:15:09.040 --> 1:15:16.000 could imagine just stripping them off the bone with your fingers. 1:15:16.720 --> 1:15:19.519 If you wait until it just naturally happens, it's too late. 1:15:19.600 --> 1:15:22.639 You gotta get them at the point where you can 1:15:22.720 --> 1:15:24.640 handle it, where you could grab a little chunk of 1:15:24.800 --> 1:15:27.760 because the meat retracts and leaves little bone ends out there. 1:15:28.280 --> 1:15:30.559 You wanted at the point where you could grab one 1:15:30.600 --> 1:15:33.000 of those bone ends and lift the whole thing up 1:15:33.080 --> 1:15:38.000 and have it not fall apart, but that if you 1:15:38.160 --> 1:15:41.680 wanted to tear it apart, you could. That is the 1:15:41.760 --> 1:15:45.360 moment to strike. And a pressure cooker, that moment lasts 1:15:45.400 --> 1:15:50.759 for minutes. In a in a slow cooker, that moment 1:15:50.880 --> 1:15:54.639 lasts for a long time. Yeah, that's a that's a 1:15:54.720 --> 1:15:57.000 large window to shoot for. We did some the other 1:15:57.080 --> 1:15:59.280 day and I want to say it was right at 1:15:59.400 --> 1:16:02.000 four was three and a half four hours, and we 1:16:02.160 --> 1:16:04.479 felt like, how did we not caught it right then 1:16:04.520 --> 1:16:06.280 and there? And with a lot of other stuff going on, 1:16:06.640 --> 1:16:08.960 and so we checked them. We're like, oh, it's fork 1:16:09.000 --> 1:16:11.240 tender right now, But they were at the far end 1:16:11.280 --> 1:16:14.080 of fork tenders. They were getting ready to start falling 1:16:14.080 --> 1:16:16.360 off the bone. And you'll notice too that you've rendered 1:16:16.360 --> 1:16:19.280 a lot of that tallow out because of the liquid, 1:16:19.280 --> 1:16:21.360 the surface of the liquids gonna be very oily. And 1:16:21.360 --> 1:16:23.920 that's really my question here is and where I get 1:16:24.040 --> 1:16:27.439 tripped up and and end up just saying screw it 1:16:27.520 --> 1:16:30.040 and cooking the whole thing. Is cooking the whole thing 1:16:30.920 --> 1:16:34.080 the ribs, Like I just it's not even worth trimming 1:16:34.120 --> 1:16:36.880 off any fat because I can't get to all the fat. 1:16:37.320 --> 1:16:40.400 There's so many layers in there, right, Yeah, And that's 1:16:40.439 --> 1:16:43.479 why I'm just saying, like due to rough once over. Yeah, 1:16:43.640 --> 1:16:45.280 And I don't know why I do a rough once over, 1:16:45.320 --> 1:16:48.880 but this is easy to do. Got you? So you're 1:16:48.880 --> 1:16:51.760 saying you just rendered out anyways, And because some of 1:16:51.800 --> 1:16:54.759 the fats, all right, if it's hot, the next step 1:16:55.320 --> 1:16:57.000 pull them out of the liquid lamb on a train 1:16:57.760 --> 1:17:01.880 and let him dry a little bit, drain off and dry. 1:17:02.280 --> 1:17:07.880 Now you hit him with your favorite dry rub. Right 1:17:09.000 --> 1:17:12.160 then you walk over to your grill, your outdoor grill, 1:17:13.479 --> 1:17:17.360 and you throw them on your outdoor grill, and all 1:17:17.360 --> 1:17:20.360 you're really doing is warming them up and putting a 1:17:20.360 --> 1:17:23.000 little char on them. They're already cooked them ready to eat, 1:17:23.520 --> 1:17:27.240 and you take a mop, You take a half cup 1:17:27.320 --> 1:17:32.439 of cider, vinegar, a half cup of yellow mustard. Mix 1:17:32.520 --> 1:17:36.639 that up, throw them on your grill and base them 1:17:36.800 --> 1:17:44.040 with the vinegar, cider, the vinegar, mustard, mop until they 1:17:44.080 --> 1:17:46.599 just start to char up and get all nice and warm. 1:17:46.840 --> 1:17:49.120 And then you eat them. And you will never discard 1:17:49.160 --> 1:17:51.479 another rib of the rest of your life. And you 1:17:51.479 --> 1:17:56.360 will hate the man that does. I love it even calm, 1:17:56.960 --> 1:18:00.400 it's so yeah, you will call him stupid. Good didn't 1:18:00.439 --> 1:18:05.439 hate him, now, is that good? I have left some 1:18:05.479 --> 1:18:09.439 of der ribs in the woods, just the h there 1:18:09.479 --> 1:18:14.639 each You've said it before. You know, every animal, wild game, 1:18:14.680 --> 1:18:18.760 animals is its own beast. It's different. And I've the 1:18:18.960 --> 1:18:23.960 deer deer I got this year like that was a giant. 1:18:24.720 --> 1:18:27.840 The rib section alone was a ton of meat. And 1:18:27.880 --> 1:18:31.160 that definitely came out with me. But you know, Montana, 1:18:31.760 --> 1:18:34.320 you know, in the very end of the season, some 1:18:34.400 --> 1:18:38.200 buck that's just been rutting like crazy, and that rib 1:18:38.240 --> 1:18:43.400 meat looks like jerky about it's almost done jerky and 1:18:43.400 --> 1:18:47.040 there's nothing on the outside of it. Rat Yeah, yeah, 1:18:47.040 --> 1:18:49.559 there's no there's any state where you like, like all 1:18:49.600 --> 1:18:53.320 the states have Most states have what was called salvage 1:18:53.320 --> 1:18:56.599 requirements are wanting waste laws, um, and they spell off 1:18:56.600 --> 1:18:59.240 of you what you need to keep. Yeah. When I 1:18:59.320 --> 1:19:01.800 first moved, I know, you had to keep the real 1:19:01.880 --> 1:19:05.439 meat and you had to keep the neck meat. And 1:19:05.439 --> 1:19:08.360 then they changed that law. And you know, myself, from 1:19:08.360 --> 1:19:11.240 my group of buddies that I hunt with, were just 1:19:11.760 --> 1:19:16.160 wickedly pissed just because that that is phenomenal eating. I 1:19:16.200 --> 1:19:19.800 think in general, salvage requirement should be much stricter, and 1:19:19.880 --> 1:19:22.160 they should be spelled out. It's fun. I love to 1:19:22.200 --> 1:19:24.840 read them. Because of how specific some states are, I 1:19:24.840 --> 1:19:26.920 think generally they should be more. I could generally be 1:19:27.040 --> 1:19:32.839 good for hunters, good for hunting, and good for public 1:19:32.880 --> 1:19:36.519 perception to have much stricter salvage requirements. Yeah, the optics 1:19:36.560 --> 1:19:39.439 that it would be good. One day. This happened a 1:19:39.439 --> 1:19:42.880 million years ago. But one day I was really upset 1:19:42.920 --> 1:19:45.559 about some things that I had seen other hunters do, 1:19:46.880 --> 1:19:49.720 and it was really upset, and me and Yanni were 1:19:49.800 --> 1:19:52.840 driving down the road remember this, and we look and 1:19:52.880 --> 1:19:55.040 there's an elk gut pile laying out in a field 1:19:56.080 --> 1:19:58.559 m hm. And I'm all mad about so we had 1:19:58.560 --> 1:20:01.840 to preface this that we were talking to out. Um, 1:20:01.880 --> 1:20:05.559 you're upset, and you're like, yeah, this is just not right. 1:20:05.640 --> 1:20:08.120 This is it's I forget what you were upset about. 1:20:08.200 --> 1:20:10.439 Maybe it was it just guys were rock shooting elk, 1:20:10.560 --> 1:20:12.880 or some guys had got we some guys had gotten 1:20:12.920 --> 1:20:15.719 onto herd of elk, and we're using text messaging where 1:20:15.720 --> 1:20:18.520 it's not allowed. We're using text messaging to like coordinate 1:20:18.520 --> 1:20:22.360 efforts on a herd of elk, right, and uh, somehow 1:20:22.400 --> 1:20:25.360 that guys we got talking about taking stuff out of 1:20:25.360 --> 1:20:27.720 the field, and you were like, yeah, my dad, you know, 1:20:27.800 --> 1:20:29.800 and this, that and the other. We took everything out, 1:20:29.920 --> 1:20:32.000 like my dad had to go check other gut other 1:20:32.080 --> 1:20:34.479 dudes gut piles to get the heart. Yeah, and I'm 1:20:34.560 --> 1:20:37.720 saying like, well, like I didn't grow up that way, 1:20:37.840 --> 1:20:39.479 you know, I grew up hunting a lot, Like I 1:20:39.520 --> 1:20:42.759 didn't grow up like nobody taught me. Like and plus 1:20:42.760 --> 1:20:44.880 we'd like just dropped our deer off of the processor. 1:20:45.040 --> 1:20:47.519 But like I didn't know about shanks and neck meat 1:20:47.560 --> 1:20:50.320 and hearts and livers, and sure we ate like heart liver, 1:20:50.479 --> 1:20:52.920 like one night, and that was usually the night of 1:20:53.040 --> 1:20:55.960 opener in Wisconsin, we have like a meal of that. 1:20:56.640 --> 1:20:58.639 But that was it, like if I shot a deer 1:20:58.960 --> 1:21:02.080 some other time, like it just that didn't come home 1:21:02.080 --> 1:21:04.240 with you. So anyways, Yeah, we're driving down the road. 1:21:04.479 --> 1:21:07.840 We see a gut pile and I jump out all 1:21:07.840 --> 1:21:09.599 on the huff and go running out in the field 1:21:09.640 --> 1:21:11.920 and go get the heart. And the heart's gone because 1:21:11.920 --> 1:21:14.040 you're like, I guarantee that something. They just left it 1:21:14.080 --> 1:21:15.800 out here. Yeah, and the guy had the heart and 1:21:16.240 --> 1:21:17.800 the guy had taken the heart. And then I got 1:21:17.840 --> 1:21:20.080 back in all back in a good mood. Nobody would 1:21:20.160 --> 1:21:24.720 hunt that way and be a heart man. But then 1:21:24.760 --> 1:21:26.800 I was like, yeah, those guys are right. I got 1:21:27.040 --> 1:21:30.639 gotten a little debate with my uncle about that particular instance, 1:21:31.479 --> 1:21:35.120 uh and what I'm talking about, and he um, I 1:21:35.240 --> 1:21:39.000 was like, you know, people gotta eat. That's getting groceries. 1:21:40.160 --> 1:21:43.720 And I said yeah. But because of the use of 1:21:44.520 --> 1:21:53.479 illegal communication, I feel that the scale just tipped way 1:21:53.960 --> 1:21:58.320 out out of whack, right, just went way too far 1:21:58.439 --> 1:22:02.640 to the hunter's advantage, uh, versus the game's advantage. And 1:22:02.640 --> 1:22:05.080 that's just not the way the system is supposed to operate. 1:22:05.200 --> 1:22:08.080 And that location is not open to your individual interpretation 1:22:08.120 --> 1:22:11.160 because it's just against the law. True or not that 1:22:11.360 --> 1:22:16.439 state has made that not legal. Yep. But listening to this, 1:22:16.560 --> 1:22:20.360 it's like it seems like more hunters need to make 1:22:20.400 --> 1:22:24.400 the connection to the food end of it to elevate 1:22:24.439 --> 1:22:27.400 that because you're talking about the tongue and the neck 1:22:27.520 --> 1:22:30.200 and the shank and the ribs and these things. Most 1:22:31.000 --> 1:22:34.040 people are just discarding this, which if you know how 1:22:34.040 --> 1:22:36.240 to take care of that, it's some of the best 1:22:36.280 --> 1:22:39.920 eats you know, And it's Is it just because a 1:22:39.960 --> 1:22:42.760 lot of hunters just want to grind sausage and want 1:22:42.800 --> 1:22:46.599 burger meat? Is it? It? Does it need to become 1:22:46.600 --> 1:22:50.240 in education of how to take care of those cuts 1:22:50.280 --> 1:22:54.800 and make them so delicious to eat? I mean, I 1:22:54.800 --> 1:22:59.400 think education is a big part of it. You or 1:22:59.479 --> 1:23:09.960 me about how uh this is in Montana. But he said, 1:23:10.479 --> 1:23:15.760 you know, three years ago, uh not, he never saw 1:23:16.439 --> 1:23:21.920 deer come through check stations that still had shanks and 1:23:23.560 --> 1:23:29.360 the field. Yeah, but now he's he feels like almost 1:23:29.360 --> 1:23:31.280 no shanks get left in the field. I had a 1:23:31.400 --> 1:23:35.160 I had a game warden from a western state come 1:23:35.240 --> 1:23:38.479 up to me and she's like, I feel that because 1:23:38.479 --> 1:23:41.000 of your show. I honestly feel like, because of your show, 1:23:41.080 --> 1:23:43.960 I see better field care. How cool is that? Oh yeah, 1:23:44.040 --> 1:23:46.439 that's it. I mean that's the in goal, right, And 1:23:46.479 --> 1:23:48.960 she said, I feel it's been a market difference. That's 1:23:49.000 --> 1:23:52.200 awesome to begin like having conversations about this stuff. But 1:23:52.240 --> 1:23:55.639 he got down to work though. I mean, you're like 1:23:55.880 --> 1:23:58.360 when you're talking about the difference between what I used 1:23:58.400 --> 1:23:59.920 to do to get an elk out of the woods 1:24:00.040 --> 1:24:03.040 and what I do now, Like more weight on your back, 1:24:03.240 --> 1:24:06.400 more time spent at the carcass, you know, more time 1:24:06.439 --> 1:24:09.240 spent at the butchering table at home, like it just 1:24:10.040 --> 1:24:12.280 you're be surprised how many people are like picky little kids. 1:24:12.320 --> 1:24:15.639 Though my kids aren't that way. My kids aren't picky 1:24:15.640 --> 1:24:17.680 though kids, but a lot of grown ups are just 1:24:17.720 --> 1:24:21.800 like squeamish picky eaters, like their parents indulged that when 1:24:21.840 --> 1:24:23.640 they were a kid or something, and now they're like, 1:24:23.680 --> 1:24:26.240 you know, I'm not gonna eat that. They actually sound 1:24:26.280 --> 1:24:28.680 like that. Yeah, my kids are kind of mad when 1:24:28.680 --> 1:24:31.599 I bring home a little four or five inch rips off, 1:24:31.720 --> 1:24:34.719 like the like you cut the rip slab and into 1:24:34.960 --> 1:24:37.519 thirds instead, they like it if I just like the 1:24:37.640 --> 1:24:40.479 whole thing hole like that they just have such a 1:24:40.560 --> 1:24:43.439 more enjoyable dinner when they just have like the giant 1:24:43.479 --> 1:24:48.320 bone in hand and they're not and pulling. They love it. Yeah, 1:24:48.360 --> 1:24:50.000 So I think there's I think there's that. It's like 1:24:50.000 --> 1:24:53.120 being like a little picky, squeamish person. And what he 1:24:53.200 --> 1:24:55.559 just said about the laziness, I mean, I guess it's 1:24:55.640 --> 1:24:58.160 it's extra work. It's just do you think if you 1:24:58.160 --> 1:25:00.720 were out there in that whole areas that you would 1:25:00.760 --> 1:25:02.559 just try and get every little ounce out of it? 1:25:02.560 --> 1:25:04.720 But I guess not everybody's worried like that. No. And 1:25:04.720 --> 1:25:06.360 there's the other thing too, it's just like hard to 1:25:06.400 --> 1:25:08.559 learn how to do it. So it's really but here's 1:25:08.600 --> 1:25:11.559 the thing. If you've become a good hunter, that's hard, 1:25:12.040 --> 1:25:15.000 Like it's hard to be a good hunter. So if 1:25:15.040 --> 1:25:17.639 you have it in your brain to become a good hunter, 1:25:17.720 --> 1:25:20.240 which is extremely difficult, you definitely have in your brain 1:25:20.320 --> 1:25:22.480 to learn how to do like a handful of procedures 1:25:22.760 --> 1:25:27.400 on how to cook. That makes sense. But you're right, 1:25:27.640 --> 1:25:32.679 you see, And it's funny because hunting, you can't divorce 1:25:32.760 --> 1:25:37.679 hunting from its roots. Hunting is a like hunting owes 1:25:37.760 --> 1:25:41.040 its history. Owe is its inception to the fact that 1:25:41.040 --> 1:25:44.720 there's a food gathering method. It's like a food gathering strategy. 1:25:45.040 --> 1:25:47.680 And still today if you go hunt with you know, 1:25:47.800 --> 1:25:51.760 certain indigenous cultures, they have no absolutely no waste in 1:25:51.840 --> 1:25:54.640 certain you know depending that's a that's a blanket state. 1:25:54.760 --> 1:25:58.200 It is also cases where people have driven off, you know, 1:25:58.640 --> 1:26:03.080 eight hundred buffalo off a cliff and then butcher a 1:26:03.160 --> 1:26:05.400 dozen of them and then the rest rotted because they 1:26:05.439 --> 1:26:09.960 probably we're surprised as well went over there. They're just 1:26:10.000 --> 1:26:11.559 hoping to get a couple. So I mean, there's like 1:26:11.640 --> 1:26:13.880 there's times when that's not the case. Like Jenny, it's 1:26:13.920 --> 1:26:18.200 like food acquisition and wide utilization. When we spent time 1:26:18.240 --> 1:26:21.760 down in South America, they don't flay fish. They cook 1:26:21.840 --> 1:26:25.479 fish whole and suck every bone. So when they're done, 1:26:25.560 --> 1:26:29.519 there's a little teeny pile of glistening bones laying there. 1:26:30.400 --> 1:26:37.600 Head every single thing, right, honey like takes its heritage 1:26:37.640 --> 1:26:42.000 from that. But at some point in time in some 1:26:42.040 --> 1:26:47.240 people's minds got like divorced from food acquisition. I'll talk 1:26:47.280 --> 1:26:49.200 to guys, be like big time hunter guys. I know 1:26:49.200 --> 1:26:50.479 they've got a bunch of meat in the freezer, and 1:26:50.520 --> 1:26:55.080 he talked to him, they're cooking something different, boneless skinless 1:26:55.120 --> 1:26:57.680 chicken brass because it fits into my workout right. I'm 1:26:57.720 --> 1:27:02.400 like you all people, you of all people are cooking 1:27:02.479 --> 1:27:11.320 chicken tonight four or five bucks in the freezer. Oh man, Yeah, 1:27:11.439 --> 1:27:15.400 well where are you at, Pooter on your Uh? Would 1:27:15.439 --> 1:27:17.800 you prefer I call you Andrew for this? Sorry about 1:27:17.840 --> 1:27:22.799 can you call me wh whatever you want? What? Because 1:27:23.080 --> 1:27:28.559 I mean I definitely got into food. Uh. Really the 1:27:28.600 --> 1:27:32.120 separation between just enjoying eating food and actually cooking my 1:27:32.160 --> 1:27:37.320 own food. Uh, because a combination of single parent home 1:27:37.960 --> 1:27:41.840 and and having game eating the freezer. So I was 1:27:41.880 --> 1:27:43.439 like I could eat something out of a can or 1:27:43.439 --> 1:27:48.360 I could dig something out of the freezer. Uh. But 1:27:48.680 --> 1:27:51.000 you you told me that that you haven't been or 1:27:51.080 --> 1:27:55.040 you very limited on the big game hunting setif Yeah. Yeah, 1:27:55.120 --> 1:27:58.800 I did not grow up hunting. Um, but food was 1:27:58.800 --> 1:28:01.040 a big part of kind of growing up and and 1:28:01.840 --> 1:28:05.000 family holidays and that. So that's kind of the route 1:28:05.040 --> 1:28:08.280 that I got into food. But um, the experiences that 1:28:08.320 --> 1:28:11.879 I've had with hunting are with mostly with the Ronello's 1:28:11.920 --> 1:28:14.720 and and this kind of crew which I learned kind 1:28:14.720 --> 1:28:17.200 of later, you know, probably in my late twenties, I 1:28:17.280 --> 1:28:21.880 kind of started getting into with you guys, um and 1:28:21.920 --> 1:28:25.600 that experience was just first being out you know, in 1:28:25.680 --> 1:28:28.200 the in the wilderness and and and having that whole 1:28:28.200 --> 1:28:30.519 experience that it was just over the top. But for 1:28:30.600 --> 1:28:33.559 me that the second that animal got down on the ground, 1:28:33.840 --> 1:28:37.400 it just it just excited me so much to be 1:28:37.520 --> 1:28:41.879 able to see it starts to come apart, and instantly 1:28:41.880 --> 1:28:44.400 in my mind, I'm thinking, Okay, I can see that 1:28:44.800 --> 1:28:48.240 that longing, I can see that rumpros and in preparations 1:28:48.240 --> 1:28:49.559 in my mind, and the people that I was going 1:28:49.600 --> 1:28:53.439 to share it with. I mean, that was the most 1:28:54.160 --> 1:28:56.880 exhilarating thing to me that drew me into it, as 1:28:57.479 --> 1:29:00.280 is the fact that I can go do this on 1:29:00.320 --> 1:29:04.040 my own and then be able to turn into something 1:29:04.360 --> 1:29:06.479 pretty good, and then to be able to share it 1:29:06.520 --> 1:29:09.000 with everybody else. I think that's really what drew me in. 1:29:09.560 --> 1:29:11.479 I don't think you ever saw it as anything even 1:29:11.520 --> 1:29:13.800 like with fish, not that you know that, not that 1:29:13.880 --> 1:29:16.320 you don't enjoy fishing, but I feel like for you, 1:29:16.439 --> 1:29:20.920 the link the food, yeah, the fishing hunting, food link. 1:29:22.600 --> 1:29:24.120 It was never like a thing that you sort of 1:29:24.200 --> 1:29:27.040 like discovered later. It's like, I don't like with you. 1:29:27.080 --> 1:29:29.160 I feel like you always viewed it as a food thing, 1:29:29.479 --> 1:29:33.840 big time, big time. Um. But the experience that comes 1:29:33.880 --> 1:29:36.439 along with it is just like the biggest bonus there 1:29:36.560 --> 1:29:38.960 is because it's you know, it's an amazing experience to 1:29:38.960 --> 1:29:41.680 get out there. Um. But yeah, with fishing, I you know, 1:29:41.720 --> 1:29:43.960 I have friends that that fishing that don't really like 1:29:44.000 --> 1:29:46.760 to eat fish that much, and I'm like, well, why 1:29:46.760 --> 1:29:49.640 are you out there? You know? Uh, Harthomurnon same thing. 1:29:49.680 --> 1:29:53.040 There's a guy I know that I've met him a 1:29:53.080 --> 1:29:55.639 couple of times. I heard about this aspect of someone else. 1:29:55.640 --> 1:29:58.400 But he's a duck hunting fool, you know. I think 1:29:58.400 --> 1:30:01.479 he hunts forty days every duck season, will not eat 1:30:01.479 --> 1:30:07.559 a duck. But to his credit, he's cultivated like a 1:30:07.680 --> 1:30:13.880 large group of people, um in a He's cultivated a 1:30:13.920 --> 1:30:16.240 lot of friends in an immigrant community near where he 1:30:16.280 --> 1:30:19.800 lives who loved duck. That's the thing that he does. 1:30:20.200 --> 1:30:25.639 He is very careful about getting the ducks, getting them gutted, 1:30:25.880 --> 1:30:29.200 and bringing to the people that he knows want the 1:30:29.280 --> 1:30:31.600 meat and use it. Well. But I just wanted, like, 1:30:31.640 --> 1:30:33.280 how could it be like, what gets you up in 1:30:33.320 --> 1:30:37.120 the morning. Well, I mean, look at fly fishing. I 1:30:37.120 --> 1:30:40.640 hate to harp on on on fly fishermen, but like 1:30:41.479 --> 1:30:45.320 thousands of trout caught by some of these folks every summer, 1:30:46.000 --> 1:30:50.679 and no one's eating them for the most part. Now, yeah, 1:30:50.840 --> 1:30:52.840 that's true. Yeah, so he gets out in the morning. 1:30:52.840 --> 1:30:54.439 It does it. But I kind of think also, it's 1:30:54.439 --> 1:31:01.559 like he's probably bringing like a class of food. He's 1:31:01.560 --> 1:31:04.280 bringing like a class of food to someone who might 1:31:04.320 --> 1:31:06.160 not be able to afford that food. We got another 1:31:06.160 --> 1:31:10.640 friend down in South Texas who has a network of 1:31:10.720 --> 1:31:14.519 people that he brings wild pig too, and he said, us, 1:31:14.600 --> 1:31:17.040 if I wasn't bringing them pig, they're not eating meat? 1:31:17.800 --> 1:31:20.200 Well not, I just want to pay. But wasn't all 1:31:20.240 --> 1:31:24.200 those doughes that might have been Yeah, remember him saying 1:31:24.200 --> 1:31:27.360 this isn't like that they prefer this over the stuff 1:31:27.400 --> 1:31:29.280 they buy in the store. He's like, it's this or 1:31:29.280 --> 1:31:33.519 it's not, it's nothing mm hm, which is hard to 1:31:33.600 --> 1:31:38.519 argue with. And in fact, just like going down, you know, 1:31:39.120 --> 1:31:41.439 to the fish market and looking at that piece of 1:31:41.479 --> 1:31:43.519 halbet and knowing if I want two pounds of hal 1:31:43.600 --> 1:31:45.720 but to have a few friends over for the night 1:31:45.720 --> 1:31:48.839 that I'm gonna be paying, you know, upwards a hundred dollars. 1:31:49.800 --> 1:31:51.280 I mean, I know you spend the money in the 1:31:51.280 --> 1:31:53.400 gas and lower and all that, but it's, man, it's 1:31:53.439 --> 1:31:56.800 just so much more reward and enjoyable to be able 1:31:56.840 --> 1:32:02.680 to have that kind of quantity. Two to share the 1:32:02.680 --> 1:32:04.639 most rewarding thing in the world. Man, we when you're 1:32:04.680 --> 1:32:06.800 living the good life. Man, if you go, if you're 1:32:06.960 --> 1:32:09.360 you know, it doesn't take that much. Let's time to 1:32:09.439 --> 1:32:11.160 somebody else a boy this recently, but like what it 1:32:11.160 --> 1:32:13.559 actually takes if you don't own a fish shack, but 1:32:13.600 --> 1:32:17.160 to go to Southeast Alaska on like a very you know, 1:32:17.280 --> 1:32:20.200 purpose driven trip to be like, okay, I want to 1:32:20.240 --> 1:32:22.479 like bring home a bunch of salmon and whatever else 1:32:22.520 --> 1:32:24.760 we can catch and whatnot. And you could probably do 1:32:24.800 --> 1:32:28.120 it for not that it's not exorbitant. You know, you 1:32:28.160 --> 1:32:30.479 don't go stay at a fancy fishing lodge, no, you 1:32:30.640 --> 1:32:33.599 market value. You're gonna end up ahead of the game. Yeah, 1:32:33.800 --> 1:32:36.400 with the with the but again, I feel like the 1:32:36.479 --> 1:32:39.000 exercise of it and the act of it, I mean, 1:32:39.080 --> 1:32:42.000 that's like really enriching your life. You're doubling down RN 1:32:42.040 --> 1:32:45.000 I mean, you're simultaneously paying for your food and your 1:32:45.000 --> 1:32:47.800 recreation with the same dollars. So that's the funny thing 1:32:47.880 --> 1:32:49.680 that the conversation to have is with people like, well, 1:32:49.720 --> 1:32:53.160 you ever imagine what that cost per pound? It's like, okay, 1:32:53.240 --> 1:32:57.240 let's figure out. You just went to Paris. You didn't 1:32:57.240 --> 1:33:00.240 bring ship home to eat from Paris, so is that 1:33:00.360 --> 1:33:03.559 cost like what's that cost per promise? Like at least, 1:33:03.600 --> 1:33:08.080 like if you play golf, no one's like, well, what 1:33:08.080 --> 1:33:10.120 what did that cost per unit? It's like you don't 1:33:10.120 --> 1:33:11.920 even have a thing to begin measuring, and they don't 1:33:11.920 --> 1:33:14.200 even factor in their beers. At least I got twenty 1:33:14.200 --> 1:33:16.640 pounds of fish, where we can begin having the conversation 1:33:16.640 --> 1:33:18.400 about something I got home for it. But no one 1:33:18.439 --> 1:33:22.280 presses a golfer every time he walks in to justify 1:33:22.439 --> 1:33:24.639 his outing based on what he brought home with him. 1:33:25.000 --> 1:33:26.760 He didn't bring home any with him except that he 1:33:26.920 --> 1:33:30.880 like lost two golf balls. Yeah, so like, don't bust 1:33:30.880 --> 1:33:33.720 his balls about what it's cost him. But you go 1:33:33.760 --> 1:33:35.320 out and like bring a fish and be like, oh, yeah, 1:33:35.360 --> 1:33:37.400 what did it cost you per pound? I was like, 1:33:37.439 --> 1:33:39.960 what did you do today? Like what do you have 1:33:40.000 --> 1:33:42.000 to show for what you did today. At least I 1:33:42.040 --> 1:33:45.840 got something, yes, And that is I think that's the 1:33:45.960 --> 1:33:48.400 route of like my hesitation when because and I'm sure 1:33:48.400 --> 1:33:50.920 you guys have been there too, Like we got a 1:33:50.960 --> 1:33:53.240 lot of guys, you know, you're kind of like, hey, 1:33:53.280 --> 1:33:55.400 catching up and I'm like, man, yeah, I'm fretting because 1:33:55.439 --> 1:33:59.599 I got this going on. That's going on, and well, hey, man, 1:33:59.680 --> 1:34:01.400 I got got a bunch of elk and the freezer, 1:34:01.720 --> 1:34:03.760 so don't don't worry about it if you don't make 1:34:03.800 --> 1:34:07.360 it out. I was like, yeah, I don't want to 1:34:07.360 --> 1:34:11.720 eat your elk, man, because you know, I want to 1:34:11.760 --> 1:34:15.280 be out there doing it more than anything. So oh 1:34:15.320 --> 1:34:17.679 there's yeah, there's that aspect of it. Man. It's like 1:34:19.240 --> 1:34:24.240 I wouldn't. It's fun for me to cook for my family, 1:34:24.320 --> 1:34:25.960 and it's fun for me to cook for my friends. 1:34:26.000 --> 1:34:27.720 It's fun for you to cook for myself because like 1:34:27.760 --> 1:34:31.600 we went and got it. Yeah, that's the value. I 1:34:31.600 --> 1:34:34.479 would not do the things I do if it wasn't 1:34:34.479 --> 1:34:38.320 that way. I would never be like all excited to 1:34:38.400 --> 1:34:41.640 cook something. I bought it whole foods for people, the 1:34:41.640 --> 1:34:44.000 way I get all excited to be like check that out. Man, 1:34:45.080 --> 1:34:49.120 damn Mountain lions. It's directly tied to the experience every 1:34:49.120 --> 1:34:52.200 single time. You know, yeah, we're talking earlier, and you 1:34:52.200 --> 1:34:54.840 get to relive that experience and tell that story. I'll 1:34:54.840 --> 1:34:58.000 tell you what, man, I've been digging into that elk 1:34:58.080 --> 1:35:00.800 from a fog neck and that's the hell of the 1:35:00.840 --> 1:35:03.679 story you're telling every time. You're like, yeah, we could 1:35:03.760 --> 1:35:06.280 just left the other half there after that incident, but 1:35:06.320 --> 1:35:08.200 we kind up in that. True, you got the other 1:35:08.280 --> 1:35:11.439 four pounds and then UH walked it out of there. 1:35:13.120 --> 1:35:15.680 That's an intense story. Yeah, I was just telling the 1:35:15.720 --> 1:35:17.559 story the other day when we're up in the North Slope, 1:35:17.600 --> 1:35:19.960 you know, to somebody that has no idea what that's 1:35:20.000 --> 1:35:22.880 all about. And it's just keep reliving it over and 1:35:22.920 --> 1:35:27.599 over and over, you know, yeah, cab Yeah meets long 1:35:27.680 --> 1:35:32.559 gone now meets long gone. Stories live on, and you 1:35:32.600 --> 1:35:36.280 feel like when you're shouldered shoulder with uh, any of 1:35:36.320 --> 1:35:40.639 the Runella boys or whoever. He was more on the 1:35:40.720 --> 1:35:44.120 hunting aspect as opposed to somebody who spends each and 1:35:44.160 --> 1:35:47.960 every day, eight ten hours a day in the kitchen. 1:35:48.400 --> 1:35:52.559 Do you think you're approaching um any of these cuts? 1:35:52.680 --> 1:35:56.800 The critter itself whatever it may be in a much 1:35:56.880 --> 1:36:01.439 different way. No, I mean, hang out with you guys 1:36:01.439 --> 1:36:05.599 for years, phenomenal. The way that you guys cook up 1:36:05.640 --> 1:36:08.000 some of this stuff, you know, I mean, and you 1:36:08.080 --> 1:36:11.200 have a nice based knowledge of how because game meat 1:36:11.320 --> 1:36:13.840 is different than cooking domestic animal. I mean it just 1:36:14.000 --> 1:36:16.799 hands down and talking about more fat. You're talking about 1:36:17.200 --> 1:36:20.720 you know, the game being a lot leaner, so it is. 1:36:20.880 --> 1:36:24.600 It's uh, I think it's a great relationship give and 1:36:24.640 --> 1:36:28.640 take as far as you guys have such an understanding 1:36:28.680 --> 1:36:32.400 of how to use the game meat in its proper 1:36:32.439 --> 1:36:35.360 way where sometimes and maybe I'll come in and and 1:36:35.360 --> 1:36:38.400 and put a technique down that's a little fancied up 1:36:38.400 --> 1:36:39.880 a little bit, you know. That's the way I look 1:36:39.920 --> 1:36:42.479 at it, like, I know, like I think we're learning 1:36:42.520 --> 1:36:44.760 from each other. Oh yeah, because I'm not like you're 1:36:44.760 --> 1:36:48.599 a thousand times better, like you're a thousand times better 1:36:49.240 --> 1:36:53.960 at cooking and just cheffing than I am. What I 1:36:54.080 --> 1:36:57.880 know is that just have have had a lot of 1:36:57.920 --> 1:37:01.479 experiences with a lot of different types of game and 1:37:01.520 --> 1:37:05.000 I kind of know it's attributes and know the general 1:37:05.560 --> 1:37:08.479 like approach to take with different parts of different game 1:37:08.520 --> 1:37:10.479 animals and like what sorts of things that could be 1:37:10.560 --> 1:37:14.080 used for That's what I know. That's not easily replicated 1:37:14.200 --> 1:37:17.280 unless you've been exposed to the things I've been exposed to. 1:37:17.960 --> 1:37:22.760 But the actual details of like assembling dishes, yeah, I 1:37:22.840 --> 1:37:25.559 just don't know, Like, you know, that's why it's fun 1:37:25.560 --> 1:37:28.080 for me to cook with you and vice versa. Like 1:37:28.439 --> 1:37:29.600 I'll be like, you know, what's good to do with 1:37:29.680 --> 1:37:32.800 these loins is like serium and throw them in the oven. 1:37:32.920 --> 1:37:36.920 And then you'll go do that and you'll make uh, 1:37:37.080 --> 1:37:42.400 cauliflower pure and pickled right on, you know, I mean, 1:37:42.439 --> 1:37:45.559 like all the stuff that goes with And I'm like, no, that, like, 1:37:45.640 --> 1:37:47.960 holy shit, I would never have come up with that. 1:37:48.200 --> 1:37:52.000 But what I did know is that this piece of meat, yeah, 1:37:52.320 --> 1:37:54.360 and it's fun, tends to be like best one prepared 1:37:54.439 --> 1:37:56.320 this sort of way. It's fun because a lot of times, 1:37:56.320 --> 1:37:59.080 like I'll let you kind of take that lead on 1:37:59.240 --> 1:38:03.680 how to, yeah, how to use that particular cut, and 1:38:03.680 --> 1:38:06.960 then I know the technique of how to then take 1:38:07.040 --> 1:38:09.880 it and elevate it to a different level. You know. 1:38:10.200 --> 1:38:12.920 But I think the reason you're such a good uh 1:38:13.240 --> 1:38:15.479 ground up, like you're a good chef of seafood is 1:38:15.479 --> 1:38:17.280 because the stuff you've been dealt with professionally for a 1:38:17.320 --> 1:38:19.439 long time, Like, it doesn't matter you catch it halbit 1:38:19.680 --> 1:38:21.040 how but it doesn't matter if you caught it or 1:38:21.040 --> 1:38:25.320 bought it right. Yeah, So you can really learn all 1:38:25.360 --> 1:38:29.599 about fish the way you can't really learn all about 1:38:30.720 --> 1:38:32.400 what you're looking at when you're looking at it, like 1:38:32.520 --> 1:38:36.080 different three dead deer laying on the woods, you know, 1:38:36.160 --> 1:38:38.360 laying on the ground out in the woods. I look 1:38:38.400 --> 1:38:42.559 at him, I'm seeing something that you're only gonna see 1:38:42.640 --> 1:38:46.200 after having had a lot of experience about like what's 1:38:46.200 --> 1:38:49.120 the difference between all those things laying there? But like 1:38:49.200 --> 1:38:51.160 actually cooking, I kind of like I'm not that, Like 1:38:51.320 --> 1:38:55.680 I'm not really good at actually cooking. You hold your Yeah, 1:38:55.720 --> 1:38:57.880 I mean I can like cook like family style cooking, 1:38:58.479 --> 1:39:01.800 you know, but not like rest On style cooking. But see, 1:39:01.800 --> 1:39:04.120 that's where I think the whole hunting experience came in. 1:39:04.479 --> 1:39:07.000 That got me so excited because a lot of times 1:39:07.040 --> 1:39:09.920 in commercial kitchen you're you're not you're not getting whole animals, 1:39:09.920 --> 1:39:13.360 and you're getting cuts in that you know, are broken down. 1:39:13.439 --> 1:39:16.479 You're getting your primals and yourself primals. And but to 1:39:16.560 --> 1:39:21.960 actually see the whole animal, especially and it's state from 1:39:22.240 --> 1:39:24.960 you know, tracking it for days and and and being 1:39:24.960 --> 1:39:26.960 out there in its environment, and then to see it 1:39:27.560 --> 1:39:29.519 on the ground and then start to break down. I 1:39:30.439 --> 1:39:35.320 think everybody that eats meat should at some point see 1:39:35.360 --> 1:39:38.880 that process just to get it. Yeah. I find myself stressing. 1:39:38.920 --> 1:39:40.839 And I was just writing this actually in the introduction 1:39:40.880 --> 1:39:44.320 to our forthcoming wild Game Cookbook. I was writing about 1:39:46.439 --> 1:39:50.960 particularly big game is I'm always pushing a cut based 1:39:51.120 --> 1:39:57.280 approach two cooking wild games a cooking big game, because 1:39:57.320 --> 1:40:00.559 you'll find that you put up like a you put 1:40:00.640 --> 1:40:03.120 a recipe like here's a great here's the way to 1:40:03.160 --> 1:40:06.360 prepare heart, and people like, oh, I see you had 1:40:06.360 --> 1:40:09.200 a thing up about elk heart, but do you have 1:40:09.240 --> 1:40:13.200 a moose heart recipe? I think a lot of hunters 1:40:13.240 --> 1:40:17.400 tend to like, look at um, they stressed too much 1:40:17.479 --> 1:40:21.400 like what the animal is, when it's more important to 1:40:21.439 --> 1:40:24.839 know what part of the animal you're eating. I don't 1:40:24.960 --> 1:40:30.120 approach if I'm like cooking shank, I don't think differently 1:40:30.680 --> 1:40:34.400 about an antelope shake, a mountain goat shank, a white 1:40:34.400 --> 1:40:37.639 tail shank, a mule deer shank, and elk shank. Hal 1:40:38.000 --> 1:40:40.400 well heavily is a little small a wild pig shank. 1:40:41.880 --> 1:40:43.680 I tend to think more like, what's more important to me, 1:40:43.800 --> 1:40:45.679 not the animal that it was. I don't really care. 1:40:46.640 --> 1:40:50.479 I want to know what it was, and all my like, 1:40:50.640 --> 1:40:53.479 my wild game cooking is all based off the cut, 1:40:53.960 --> 1:40:56.400 not like what it is like when you open up 1:40:56.439 --> 1:41:00.000 a big game cookbook and they have like elk recipe 1:41:00.400 --> 1:41:02.519 and then you go and you flip here's moose recipes. 1:41:02.520 --> 1:41:04.519 I'm like, dude, there's no difference between the elk recipe 1:41:04.520 --> 1:41:08.960 and the moose recipe. Sure, there's gonna be flavor profile differences, 1:41:09.040 --> 1:41:10.680 I think from meat to meat to meat, but I 1:41:10.720 --> 1:41:12.639 don't think it's to the point where I really need 1:41:12.640 --> 1:41:15.680 to change the recipe. Sure you can adjust it, and 1:41:15.720 --> 1:41:19.000 you might have your favorites, but for the most part, 1:41:19.479 --> 1:41:22.000 what you're talking about is knowing how to cook, no 1:41:22.840 --> 1:41:27.160 the technique, exactly how to handle these different pieces. And 1:41:27.200 --> 1:41:29.519 you're right, there are there are there's gonna be different 1:41:29.520 --> 1:41:31.240 than elk and moose, but it's also gonna be difference 1:41:31.320 --> 1:41:33.640 from one moose to the next. So as much as 1:41:33.680 --> 1:41:36.800 there's like it's like special about the wild game, that's 1:41:36.800 --> 1:41:38.920 sort of like you should be like not instead of 1:41:38.960 --> 1:41:40.840 trying to cover that up. But you make the same 1:41:40.880 --> 1:41:43.320 recipe and you're kind of like, oh, yeah, you taste 1:41:43.320 --> 1:41:45.679 that difference. In the cariboo where you taste that difference, 1:41:45.720 --> 1:41:48.160 maybe you taste like the willow and the moose and 1:41:48.200 --> 1:41:51.599 the caribou. You're sort of tasting that liking or whatever 1:41:51.640 --> 1:41:53.880 the other North Slope brows he was eating on. And 1:41:53.880 --> 1:41:55.640 in the d white tailed deer you taste like the 1:41:55.720 --> 1:42:00.360 acorn and the corn and the swan. The GM taste 1:42:00.400 --> 1:42:03.320 the GMOs. That's the bridge between the hunter and the 1:42:03.360 --> 1:42:06.120 chef though, right, I mean to know all the way 1:42:06.120 --> 1:42:08.639 back to the environment that you pull that animal out of, 1:42:08.880 --> 1:42:12.080 knowing that the down the line that the flavor profile 1:42:12.120 --> 1:42:14.400 is going to be different. Yeah, but that's stuff that 1:42:14.479 --> 1:42:18.360 comes like almost after the recipe, after the master of preparation, 1:42:18.680 --> 1:42:21.120 there are like I don't want to oversimplify this because 1:42:22.560 --> 1:42:24.640 let's just say you're talking about like the difference in 1:42:24.640 --> 1:42:30.040 white tails and mulder. Sure, there are fundamental differences between 1:42:30.040 --> 1:42:34.120 white tail mulder, but those differences might not be as extreme. 1:42:34.800 --> 1:42:37.559 Those inherent differences might not be as extreme as the 1:42:37.600 --> 1:42:40.639 difference between one white tail and another white tail if 1:42:40.640 --> 1:42:42.599 you were able to sort of like apply a number 1:42:42.680 --> 1:42:48.639 system to like quantify differences a half starved four year 1:42:48.680 --> 1:42:53.439 old mule deer that just was hung up on a 1:42:53.560 --> 1:42:56.000 barbedware fence and got hamstrung by a kyle and then 1:42:56.080 --> 1:42:57.960 kind of healed up, but he's not doing real well. 1:42:58.360 --> 1:43:01.960 Like there's that animal and then there's some two year 1:43:01.960 --> 1:43:04.240 old meal dude that's been hanging out in alfalfa field. 1:43:05.280 --> 1:43:07.599 Those are very different animals. The difference between those two 1:43:07.680 --> 1:43:10.240 things is so much more extreme than the difference between 1:43:11.000 --> 1:43:16.240 a white tailed melder. It's just like, so that's all 1:43:16.320 --> 1:43:18.040 after the fact. I just think that, like in cooking, 1:43:18.080 --> 1:43:19.760 you gotta learn, like what is it that you have? 1:43:21.040 --> 1:43:22.519 We when I was a kid, we cut up deer. 1:43:22.560 --> 1:43:25.880 We cut up dear. We cut up steaks, which included 1:43:26.160 --> 1:43:30.920 the backstrap, tenderloin and most of the most like the 1:43:31.280 --> 1:43:33.760 rounds and sirlines from the back legs, and then the 1:43:33.840 --> 1:43:37.960 rest was burger unless you made jerky. So we would 1:43:38.000 --> 1:43:40.840 get done and all the whole damn dear would say 1:43:40.920 --> 1:43:46.200 two things, steaks, burger. That was how I was brought 1:43:46.280 --> 1:43:48.280 up to cut deer. I now I have a much 1:43:48.320 --> 1:43:54.200 more nuanced approach to it. And that just comes from experience, right, 1:43:57.040 --> 1:44:00.479 the willingness to have the willingness to have experience INSes. 1:44:02.040 --> 1:44:05.680 There many many people out there, and I still hang 1:44:05.760 --> 1:44:09.680 out with some that it's like, no, that's the way 1:44:09.720 --> 1:44:14.280 you do it, steaks and burgers. Yeah, it's like, there 1:44:14.400 --> 1:44:16.880 is no what's the difference. There is no difference, Like 1:44:18.640 --> 1:44:22.679 I eat Hamburger Helper. It all goes into hamburg or helper. 1:44:23.520 --> 1:44:26.360 I'd rather some dude be his hole deer as Hamburger 1:44:26.479 --> 1:44:32.160 Helper than some dude sort of watching it and his 1:44:32.320 --> 1:44:35.439 freezer uneasily feeling kind of vaguely guilty about it for 1:44:35.520 --> 1:44:37.639 three years, waiting for when he gets to go pitch 1:44:37.680 --> 1:44:40.479 it because it's freezer burned. Dude. I don't look down 1:44:40.560 --> 1:44:44.880 on any kind of cookings, this wild game cooking. I'm 1:44:44.920 --> 1:44:50.000 open to it all. Put you my throw one last 1:44:50.000 --> 1:44:56.400 plug in. How do folks find you? Well, at this point, 1:44:56.640 --> 1:44:59.120 we're kind of kind of on a small, small level 1:44:59.200 --> 1:45:01.320 up there on the island, and it makes you get 1:45:01.400 --> 1:45:04.200 your main chef and job. Yeah. Yeah, so that the 1:45:05.120 --> 1:45:07.519 catering is just kind of a side project. It's fun 1:45:07.640 --> 1:45:09.960 and people love it. I absolutely love it if you 1:45:10.040 --> 1:45:11.720 want to hire a guy that you can actually hang 1:45:11.760 --> 1:45:14.200 out with a leert of thing or two from. Yeah. Yeah, 1:45:14.400 --> 1:45:21.320 so the some dingbat cater So yeah, summertime is kind 1:45:21.360 --> 1:45:24.360 of the high season up there. And if anybody's talking 1:45:24.400 --> 1:45:27.520 about San Juan Island, so it's it's a small population 1:45:27.560 --> 1:45:30.920 of people, so it's it's kind of a kind of 1:45:30.920 --> 1:45:34.280 a tight little community. But it's also a pretty popular 1:45:34.360 --> 1:45:38.240 destination for tourists, so there are fair a bit of 1:45:38.360 --> 1:45:42.719 events up there that get the need for catering. So yeah, 1:45:42.880 --> 1:45:45.920 on island time catering. And right now we're just kind 1:45:45.920 --> 1:45:47.600 of getting off the ground. So if you went to 1:45:47.680 --> 1:45:50.560 the Chamber of Commerce, you'd find us pretty easy. And 1:45:50.640 --> 1:45:53.680 the other thing is if you ever have if you 1:45:55.800 --> 1:45:59.040 hunting fish and ever wanted to have someone come and 1:45:59.200 --> 1:46:05.320 do small party events where someone who has really has 1:46:05.360 --> 1:46:07.360 to know how it comes and shows you just what 1:46:07.600 --> 1:46:11.280 is possible with your stuff, take that boring old venice 1:46:11.360 --> 1:46:15.880 and steaking, really do amazing stuff with with your wild 1:46:16.000 --> 1:46:19.960 game for you and your friends. Um, I would, I would, 1:46:20.000 --> 1:46:22.560 I would. I would look him up to Also, I 1:46:22.600 --> 1:46:26.880 believe he's my favorite cook. He's a single as well, 1:46:27.040 --> 1:46:30.840 so he's single, I finally get to do it to 1:46:30.920 --> 1:46:35.439 somebody else and he's single, and he's available from one 1:46:35.479 --> 1:46:39.880 single guy do another the most eligible Bachelor of sing 1:46:39.960 --> 1:46:43.120 of the Pacific. Let's just expand it to the Pacific Northwest. 1:46:45.000 --> 1:46:49.200 Perfect for that charismatic eligible Bachelor of the Pacific Northwest 1:46:49.240 --> 1:46:52.000 who also cooks. Yeah, if you live closer to the 1:46:52.080 --> 1:46:58.400 inner Mountain Rocky, what am I trying to say? Yeah? 1:46:59.000 --> 1:47:03.519 Cal is available there most eligible bachelor of the inter 1:47:03.960 --> 1:47:07.280 Rocky Mountain West, and I can lift things and carry it. 1:47:09.120 --> 1:47:13.760 Do you have a specialty like if like if he's 1:47:14.320 --> 1:47:22.439 a saucy personal love he's talking about love life, that 1:47:22.520 --> 1:47:28.800 one's up to you and taking whatever. I uh, I 1:47:28.960 --> 1:47:32.439 really like cooking seafood alf Um. You live on an 1:47:32.439 --> 1:47:35.280 island out the Opheah and it's just so delicate and 1:47:35.360 --> 1:47:38.760 then if it's handled right, man, it's just so good. Um. 1:47:39.120 --> 1:47:44.240 Anything in particular in the seafood world. Well, I think 1:47:44.320 --> 1:47:45.960 just out of the fact that I end up with 1:47:46.000 --> 1:47:48.000 a lot of it every year. Is he is is 1:47:48.120 --> 1:47:53.559 the big the heavy hitters that you know, halber salmon, prawns, LINCD. 1:47:54.200 --> 1:47:57.600 And I think pomp Pod stands up against anything. I 1:47:57.680 --> 1:48:02.479 think it's one of my favorite fish. Um, but I 1:48:02.479 --> 1:48:04.080 can only eat one fish the rest of my life. 1:48:04.120 --> 1:48:05.400 And they told me it had to be link cut. 1:48:05.439 --> 1:48:08.200 I'll be like, cool, Yeah, that's cool, bro. Yeah, if 1:48:08.280 --> 1:48:11.000 it's done right, it's it's it stands up against us 1:48:11.000 --> 1:48:16.000 about anything. But uh yeah, you know. I also like 1:48:16.800 --> 1:48:22.080 kind of just doing the fun projects. Uh, make it sausage, 1:48:22.360 --> 1:48:25.479 you know, on a Saturday afternoon, just putzing around the 1:48:25.520 --> 1:48:27.200 house and having a big cut of meat in the 1:48:27.280 --> 1:48:30.479 smoker or raising something down. Those are those are fun 1:48:30.600 --> 1:48:32.840 days to be able to just kind of have a 1:48:32.920 --> 1:48:36.640 leisurely pace at it and play play with something all afternoon, 1:48:36.760 --> 1:48:39.920 you know, and then be able to, like I said 1:48:40.240 --> 1:48:42.519 a few times, but be able to share it. That's 1:48:42.560 --> 1:48:47.600 my biggest thing is to lucky enough to that it 1:48:47.760 --> 1:48:50.719 is my profession, but it's to be able to share 1:48:50.800 --> 1:48:56.200 those experiences and have people actually enjoy, you know, what 1:48:56.360 --> 1:48:59.519 I've produced. You make a million little masterpieces that disappear. 1:49:00.840 --> 1:49:04.360 I think about, you know, the whole span of my career. 1:49:04.439 --> 1:49:08.840 It's like nothing left. It's all gone. Every time every 1:49:08.960 --> 1:49:11.519 time I think about architects or you think about you know, 1:49:11.840 --> 1:49:14.920 people that build stuff, and it's artists that hangs for 1:49:14.960 --> 1:49:18.000 a million years. Every day you're building, tying you little 1:49:18.040 --> 1:49:21.880 masterpieces that might take you three four weeks and just 1:49:22.760 --> 1:49:24.920 snap like that's gone. You know. I never really thought 1:49:24.920 --> 1:49:27.920 about that, but when you're doing like you're like eight 1:49:28.040 --> 1:49:30.200 step duck for strom, you and also it's just gone 1:49:30.360 --> 1:49:33.519 like something a bit yeah. And there's something sometimes that 1:49:33.600 --> 1:49:36.000 I come with things that I almost don't want to, 1:49:36.080 --> 1:49:38.760 you know, like like that that the perfect stock that 1:49:38.960 --> 1:49:40.880 you know, I made one a couple of weeks ago, 1:49:41.040 --> 1:49:42.800 just this. It was a bee stock about that I 1:49:42.840 --> 1:49:44.800 cooked a diamon. It was days and days and days, 1:49:44.800 --> 1:49:46.240 and I got this thing down to a demi glass 1:49:46.320 --> 1:49:49.640 where I started with twelve gallons and I got it 1:49:49.720 --> 1:49:53.120 down to just you know, a couple and I just 1:49:53.240 --> 1:49:55.000 like coming and I didn't want to use it for 1:49:55.040 --> 1:49:58.519 anything because it was like this is a masterpiece in itself. 1:49:59.240 --> 1:50:02.320 But that's where the reward is. It is seeing people 1:50:02.400 --> 1:50:05.920 that that you know, that enjoy it because it is 1:50:05.960 --> 1:50:08.639 it's gone every day you do it and it's gone. 1:50:09.439 --> 1:50:11.120 I'm going through that right now where I have two 1:50:11.160 --> 1:50:13.600 pieces of sable fish and my freezer and you just 1:50:13.720 --> 1:50:16.160 want to hold on them. And I like black cod. 1:50:17.200 --> 1:50:20.599 And I like knowing they're in my freezer more than 1:50:20.680 --> 1:50:23.840 I like eating them, because I like eating them so much. 1:50:24.240 --> 1:50:26.600 I like knowing they're in there. And I find myself like, 1:50:27.640 --> 1:50:30.360 I catch myself opening my freezer and staring at my 1:50:30.439 --> 1:50:34.439 two big pieces of sable, being like fellas should probably 1:50:34.479 --> 1:50:37.760 eat them. They ain't getting better. They ain't get better there, 1:50:37.880 --> 1:50:40.679 you know. But then you you're just you're just waiting 1:50:40.720 --> 1:50:42.880 for the perfect scenario, right, You're waiting for the right 1:50:42.960 --> 1:50:45.120 people to come over in the right preparation on it 1:50:45.240 --> 1:50:47.840 to make them. I got a plan for him, Yeah, 1:50:47.920 --> 1:50:54.240 I got a plan for him. It's called lunch today, right. No, No, 1:50:54.439 --> 1:50:57.200 I got my my brothers and their wives and what 1:50:57.320 --> 1:51:05.400 that are coming for all coming for Christmas. Nilo thought, Yeah, 1:51:05.439 --> 1:51:07.800 I was thinking about how okay I interrupt you. Yeah, 1:51:07.920 --> 1:51:11.559 high liking that brand, spikingy new first Light. Uh well, 1:51:11.840 --> 1:51:13.599 loving it. What do you guys call it? A helly? 1:51:13.680 --> 1:51:18.400 What do they call those thing? Hanley? Yep, that's that's 1:51:18.479 --> 1:51:21.439 sweet peace top secret though, didn't they know? Man, we 1:51:21.479 --> 1:51:28.679 can talk about her now. But you were that in Colorado, right, Yeah? 1:51:28.920 --> 1:51:32.120 It is. Yeah, it's a little bit thicker, it's got 1:51:32.280 --> 1:51:37.840 some uh bands. No, that that one is a percent 1:51:37.920 --> 1:51:41.200 wool um. The wool on the inside is just fleeced. 1:51:42.160 --> 1:51:44.840 That is thick as a slice of bread. Matt love 1:51:44.960 --> 1:51:48.439 that thing. It's uh, it's a little little old school 1:51:48.479 --> 1:51:53.760 wool technology that we stole from the Swedish military. And 1:51:56.479 --> 1:52:00.639 oh yeah, now you're getting five percent. That's nothing, that's 1:52:00.680 --> 1:52:05.200 just you were well, no, but I think it serves 1:52:05.240 --> 1:52:07.000 a purpose. You guys didn't put it in there for 1:52:07.080 --> 1:52:09.720 ships and giggles. We got squid income this th No, 1:52:10.280 --> 1:52:13.360 my kids were painting ornaments the other day and showing 1:52:13.400 --> 1:52:15.160 them to me and I didn't know. I didn't know 1:52:15.280 --> 1:52:17.920 that just finished paying the ornaments and so I've got 1:52:18.000 --> 1:52:21.000 paint on my phone and obviously on this shirt. Okay, Yeah, 1:52:21.240 --> 1:52:26.680 a correction that that this new Henley uh is uh. 1:52:27.280 --> 1:52:31.479 I think fourwight marino and there's five percent spandex in 1:52:31.560 --> 1:52:34.200 there because one thing that we dislike from trumping in 1:52:34.240 --> 1:52:37.200 the woods with pure marinos, how it kind of bags 1:52:37.240 --> 1:52:40.240 out on the sleeves over the course of a week. 1:52:40.360 --> 1:52:41.760 You do you feel like it's gonna help in the 1:52:41.840 --> 1:52:45.280 durability too. Yeah. Yeah, so it's got just a little 1:52:45.320 --> 1:52:48.120 more like spring a little more snap to it where 1:52:48.160 --> 1:52:50.840 you feel like, yeah, it's not gonna get that sort 1:52:50.880 --> 1:52:53.120 of like loose bagging. You don't want to run home 1:52:53.160 --> 1:52:55.960 and wash it, so pucker's back up again. That's what 1:52:56.000 --> 1:52:59.040 I call is the reck the re pucker. Yeah, And 1:52:59.280 --> 1:53:02.000 you know big thing that I mean, you guys do 1:53:02.720 --> 1:53:05.040 for us. And I tried to get as many days 1:53:05.080 --> 1:53:08.679 in myself as is trying to explore the new items, 1:53:08.960 --> 1:53:13.000 um and and see if they're actually doing the things 1:53:13.040 --> 1:53:16.160 that we want them to do in the field, because 1:53:16.160 --> 1:53:19.240 they're just you can't recreate that stuff's killing it for 1:53:19.320 --> 1:53:24.519 podcasting and Steve's chili just perfect podcasts and outfit man, yeah, 1:53:24.640 --> 1:53:27.120 you know, and it's how do you test that you 1:53:27.200 --> 1:53:31.519 have a podcast marathon? Sash? Yeah, yeah, I get pooped 1:53:31.560 --> 1:53:35.200 down here and start going on it. Kelly, Yeah, did 1:53:35.240 --> 1:53:37.320 you get a chance I interrupted you to ask you 1:53:37.320 --> 1:53:43.439 about your shirt? Yeah? Yeah, getting close to me that time. 1:53:43.560 --> 1:53:46.560 But you're talking about how you trying to eat a 1:53:46.600 --> 1:53:50.080 bunch of fish during fishing or right after fishing season, 1:53:50.160 --> 1:53:52.559 and sort of you know, by this time of year 1:53:53.240 --> 1:53:55.439 now it's like late fall, you're sort of getting over 1:53:55.640 --> 1:53:57.760 eating fish, right because you've been eating whole bunch of 1:53:57.880 --> 1:54:00.200 id like to leaving my freezers long, like red meat, 1:54:00.240 --> 1:54:03.280 I just leaving there forever. But I've had the same 1:54:03.360 --> 1:54:05.920 thing happened with red meat, you know, like where I 1:54:06.040 --> 1:54:08.280 just had like the main thing in my freezer. I 1:54:08.360 --> 1:54:11.759 had like to elk, you know, and maybe had another whatever. 1:54:12.120 --> 1:54:14.599 But for most problem it's been eating elk and elk 1:54:14.840 --> 1:54:16.920 and elk and elk. And for us, i'd really like 1:54:17.040 --> 1:54:19.840 to eat only while a game you can't. You can 1:54:19.880 --> 1:54:22.800 definitely get bored. We're like, man, I just need something 1:54:22.800 --> 1:54:24.120 to switch it up. And I was thinking about that 1:54:24.240 --> 1:54:27.599 and the answer is to be like the Stephen Ronella 1:54:27.800 --> 1:54:32.200 generalist hunter And like this year, I'm like, all right, 1:54:32.480 --> 1:54:34.160 kind of had in my head I put out there 1:54:34.200 --> 1:54:36.080 to the universe. It's like I need some ducks. And 1:54:36.120 --> 1:54:37.840 then my buddy called, like, dude, you want to go 1:54:37.920 --> 1:54:39.560 duck hunt? And I got a sweet spot, so we 1:54:39.760 --> 1:54:42.800 roll in boom some ducks. I've got like ten ducks 1:54:42.840 --> 1:54:45.240 in my freezer. Critical you'll find the honest talk about 1:54:45.360 --> 1:54:48.400 putting something out to the universe and what that means 1:54:48.560 --> 1:54:53.440 is he feels as though, um, if you're thinking about it, 1:54:53.480 --> 1:54:57.960 it's kind of like a Lavian. Uh, it's not lavan metaphysics. 1:54:59.360 --> 1:55:03.880 Is that just by letting it just feeling away and 1:55:04.000 --> 1:55:07.760 letting people know a way that you think that you desire. 1:55:08.520 --> 1:55:12.640 Is it personal manifestation? People use that, they throw that 1:55:12.880 --> 1:55:14.840 term yeah and so yeah, and he's like, by he 1:55:15.040 --> 1:55:18.880 just exudes a feeling of wanting ducks and if he 1:55:18.960 --> 1:55:21.640 exudes that strong enough, the phone will ring. In this 1:55:21.760 --> 1:55:23.120 case it did, and he know it has a whole 1:55:23.160 --> 1:55:27.000 bunch of ducks. Now you got a sack. Fo. My 1:55:27.120 --> 1:55:31.960 buddy Miller uses that for work when he's really slowing down. 1:55:32.240 --> 1:55:35.120 He's sort of like it's like, hey, the universe needs 1:55:35.160 --> 1:55:41.520 some working ten square feet in um, he's a he's 1:55:41.520 --> 1:55:44.880 a tile. He's a tile guy, square friend house, a 1:55:44.960 --> 1:55:48.600 lot of tile. Yeah, a lot of time. But yeah, 1:55:48.680 --> 1:55:51.480 that's really helped me for like keeping on the percent 1:55:51.600 --> 1:55:54.720 while a game, you know menu and being excited about 1:55:54.760 --> 1:55:59.280 it is like having some fish, some squirrels, some rabbits, 1:55:59.520 --> 1:56:04.560 some dog, some elk. The generalist hunter and angler is 1:56:04.600 --> 1:56:08.640 a well fed mo fo. Yeah. People like maybe like 1:56:08.840 --> 1:56:12.160 the you know big game, you know white big buck 1:56:12.200 --> 1:56:15.600 whites tell deer hunter where you just you know, expand 1:56:15.640 --> 1:56:19.720 a little bit man really opens up your menu, diversifies it. 1:56:20.440 --> 1:56:24.000 You can only starff so much variety into a sausage casing. 1:56:25.640 --> 1:56:27.560 Call you got any final thoughts? I don't have any. 1:56:27.680 --> 1:56:30.600 Can you guys tackle for me? Just put this thing 1:56:30.680 --> 1:56:33.560 to bed my mule deer neck scenario. If you can 1:56:33.640 --> 1:56:37.880 do that, and two minutes, I have this whole mule 1:56:37.920 --> 1:56:41.360 deer neck. I wanted to wrap it in the call 1:56:41.520 --> 1:56:45.400 fat and a beautiful big call fat and roast it 1:56:45.560 --> 1:56:48.680 on the pellet grill. That's what I intended to do, 1:56:48.960 --> 1:56:52.680 and I and to give you as the full story is. Um. 1:56:53.760 --> 1:56:56.000 You know, it is really tricky steep spot. When I 1:56:56.080 --> 1:56:58.680 was trying to get that neck out, a lot of 1:56:58.720 --> 1:57:02.120 the blood out of the uh cavity came out and 1:57:02.160 --> 1:57:06.080 actually like gave the neck a real about half of 1:57:06.160 --> 1:57:09.040 it a good bloodshot appearance. So I took it home 1:57:09.680 --> 1:57:12.440 when I got home and basically just put it in 1:57:13.040 --> 1:57:16.120 a very simple Brian. I think I just kind of 1:57:16.200 --> 1:57:18.320 threw smoths and ends in there. But you know, salt 1:57:18.920 --> 1:57:22.720 water were the really the main ingredients. So I don't 1:57:22.800 --> 1:57:25.000 think there's gonna be any other left word. But now 1:57:25.080 --> 1:57:27.960 it looks clean and beautiful again. And it's thought out 1:57:28.080 --> 1:57:31.240 right now. Took it out before I came here to Seattle. 1:57:31.640 --> 1:57:33.240 I wouldn't do it the way you're talking about doing it. 1:57:33.880 --> 1:57:36.200 It would be an experiment. I wouldn't do it that way. 1:57:36.680 --> 1:57:38.040 I think you could do it in a pellet grill 1:57:39.680 --> 1:57:42.480 the neck, but I wouldn't wrap it up anything I 1:57:42.520 --> 1:57:45.040 would do in a pellet grill and be based in 1:57:45.160 --> 1:57:49.880 the living daylights out of that thing. But think of 1:57:49.960 --> 1:57:53.280 the loss of heat on the pellet grill though. That's it. 1:57:53.840 --> 1:57:56.800 And I would devise a dish like tacos or something 1:57:57.360 --> 1:58:00.600 where I was shaving the neck neat off the outside, 1:58:02.160 --> 1:58:05.200 the nice smoky neck meat off the outside, and making 1:58:05.280 --> 1:58:07.560 some and then shaving some more or making some. If 1:58:07.600 --> 1:58:09.200 you want to have you you're gonna serve that whole 1:58:09.280 --> 1:58:13.040 damn neck. You're gonna need to braise that neck now. 1:58:13.600 --> 1:58:15.200 And you're gonna need to take that neck and see 1:58:15.280 --> 1:58:19.280 it on like, give it a good rub, Get a 1:58:19.360 --> 1:58:22.680 gigantic pan, sear the whole thing all over the place, 1:58:23.600 --> 1:58:26.400 put in a giant pot with a tight fitting lid, 1:58:27.280 --> 1:58:31.040 and put it in your ovenrees for a ton of 1:58:31.120 --> 1:58:33.960 hours or in a slow cooker until you can pick 1:58:34.040 --> 1:58:36.840 it because you feel like it's just gonna dry out 1:58:37.320 --> 1:58:43.760 on the not gonna be tender. You could almost do 1:58:43.920 --> 1:58:46.280 it in reverse, like if you did the moist meatho 1:58:46.280 --> 1:58:48.640 at first, if you braised it to where you're almost 1:58:48.680 --> 1:58:50.360 getting to like you're talking about the ribs where it's 1:58:50.920 --> 1:58:55.200 still gonna hold together, but it's it's tender, and then 1:58:55.840 --> 1:58:58.040 put it into a smoker or a grill where then 1:58:58.080 --> 1:58:59.840 you could kind of infuse a little bit of that 1:59:00.040 --> 1:59:05.240 smoky flavor that is called the poop. And that's now 1:59:05.320 --> 1:59:07.840 you're thinking, that's a good idea. And there if you 1:59:07.920 --> 1:59:10.400 wrapped it in a call, yeah, and then that's just 1:59:10.440 --> 1:59:12.840 because it would melt, but it would also if you 1:59:12.920 --> 1:59:15.120 were getting too tender and it was starting to fall apart, 1:59:15.200 --> 1:59:19.120 it would act. Because I don't think I don't think 1:59:19.160 --> 1:59:21.680 I can get it in the oven, because I mean 1:59:21.760 --> 1:59:25.440 this it is a it's a you gotta be a 1:59:25.480 --> 1:59:28.480 fifteen pound even if you took you know, what you 1:59:28.600 --> 1:59:31.600 need is one of those little electric roasting ovens. I 1:59:31.720 --> 1:59:33.760 do need a roasting oven. I might have one I 1:59:33.800 --> 1:59:35.360 could send. Even if you took a rack out. You 1:59:35.400 --> 1:59:37.760 couldn't get it in a pan in there. Maybe I 1:59:37.800 --> 1:59:40.800 could but I wouldn't have it wouldn't be a pan 1:59:40.920 --> 1:59:45.560 that has a lid at that point. Western Western Electric 1:59:45.680 --> 1:59:48.760 roaster sealed tightly as you can. All Right, you think 1:59:48.800 --> 1:59:52.040 that's the way to go. Andrew, braise it, braise it 1:59:52.080 --> 1:59:54.640 and tell us just just right there and then pull 1:59:54.680 --> 1:59:56.960 it out. If you want to infuse that flavor, then 1:59:57.080 --> 1:59:59.440 then you could almost let it cool till till you 1:59:59.480 --> 2:00:02.920 could work wrapping a call you a good rub down 2:00:03.080 --> 2:00:04.960 and then put it on here. I'd rub it down 2:00:05.040 --> 2:00:07.880 with at a minimum salt and pepper, maybe something a 2:00:07.920 --> 2:00:12.520 lot zippier. Yeah, it's a vision because I want that 2:00:12.760 --> 2:00:16.640 Fred flint Stone Mega roast is Yeah. Yeah, I think 2:00:16.720 --> 2:00:19.640 I think boots idea. But you're telling time, bro. You'd 2:00:19.680 --> 2:00:22.560 have to pull it out before before it falls apart. 2:00:22.760 --> 2:00:25.600 Just kind of like you're saying with the ribs. When 2:00:25.600 --> 2:00:27.880 I cook those necks on it, When I cook a neck, dolargy, 2:00:27.960 --> 2:00:30.800 cook it down and make like barbecue sandwiches. I'll cook 2:00:30.840 --> 2:00:33.640 it down. Util It looks like you could shake that 2:00:33.800 --> 2:00:35.720 neck and a bunch of vertebrae fall out of there. 2:00:35.800 --> 2:00:38.040 Looks like something out of a museum. I mean, you 2:00:38.080 --> 2:00:39.480 can cook it down to where that meat where you 2:00:39.480 --> 2:00:41.560 can just grab off fist folds of meat off that 2:00:41.720 --> 2:00:46.720 neck rolls. So don't let that happen. Uh, What did 2:00:46.800 --> 2:00:51.200 I just ask about how to cook your neck? Yeah? 2:00:51.760 --> 2:00:54.920 I tho I was paying attention right, all right, I 2:00:55.000 --> 2:00:57.480 think I got it. You can't keep going call fat then, 2:00:57.880 --> 2:01:01.520 or just save that for something else? On what it'd 2:01:01.560 --> 2:01:04.840 be fun? All right, each dear meat, eat all kinds 2:01:04.880 --> 2:01:08.640 of meat, take care of it first cooking. Nice Thanks 2:01:08.680 --> 2:01:10.880 for listening. H