00:00:08 Speaker 1: This is the Meat Eater Podcast coming at you shirtless, severely fog bitten, and in my case, underwear listening podcast. You can't predict anything. First off, what you guys think about that that Mountain lion meat from last night? Very good? Yeah, I thought it's delicious cougar meat. Very good. Even my mother in law I eat it. Yeah, I'd surprised. I tender it was that recipe. Well, it's like, you know, the chef's Jacques Pepine, I called Jack Peppen. He uh, that's his little sauce Chinese Chinese five spice powder sauce. But I like foopled it, which is even more than quadruple in it. And he just does he does it with pork, uh huh, and just you know, kind of braises it for a little teeny bit. Yeah. But I like with that cougar meat except for the loins. That cougar meat you gotta way lay it with some long cooking. Yeah, because we did that. That was just like a roast. We did that loin for that one dinner and it was it was a little dry. We grilled it, yeah, and it was a little dry. Now, the part of the loin that has the fat on it is different because the fat on the lion fat is good and real good. Yeah. I almost felt like between all the chunks that I had and I'm eating over the last year, that the I didn't like the backstrap as much. You like that roast last night, didn't you? Well, yeah, because it has just more fat incorporated in. That was a fat hunk that you're getting to use, where that backstrap is very very lean, you know. And um, it's just like, no matter how would you braizer or do whatever. If you braise a fatty piece of meat and your braise that lean loin, the lean loin still tastes dryer. It's dryer and your mount you know, and you can stop it with sauce as much as you want. Right. It definitely benefited from that long slow cook Well, you'll notice that when like in my slow cooker, it was only the sauce in there, which is like five split Chinese five splice powder, soy, catch up ginger, garlic, sherry vinegar, that sauce only came up like a third the way on that ropes, which is probably a three pound hunk of a lion's back leg. And I flipped it a couple of times in there. Then the end mashed it up, not mashed up, but broke it apart so that it all took a little bath towards the end, so that it all had a little sauce bath. Yeah, it was good. It's good man, I like it. And then um impressions about squid When you squid, you squid down there first time, first time squiddy. That was Andy Radjelowski. Oh, I haven't done intros yet. We're joined by chef Andrew Radjlowski, who I have known for a bazillion years, and real quick before we get that, I want to touch I mean Andy's first wild game meal, only kind of a wild game meal. We're having like a little party back in the probably around. We're throwing a party because we're living in the same sort of weird flyphouse. We're living in the house that had four people living in it, none of whom are on the leaks. Like. This house had a very like a constantly evolving sort of cast of characters who lived there. Yeah, there's many people went through that place. And we borrowed a pig roaster from my mom's neighbor. I think, or was it? I think I had like dragged an hour to where we lived, and then we had so we had a pit like we're getting a whole pig. But they meet my brother alt fishing steel head or salmon. Was it the fall? It was the fall. We're coming back from fishing salmon up on the Pure Marquette River and the dude in front of us ran a deer over. He didn't want it, so we took the whole deer and then drove it a couple of hours down to Grand Rapids, cut the deer up in the garage, and then sowed the whole deer with baling wire inside the pig, and it came out unbelievable, man, unbelievable, like pork fat based at deer hunks. That was me and Poots. It must have been a pretty big pig. It was a big pig. We fit the whole deer in it. I can't remember. We boned it like we boned a lot of it out. Yeah, it was in pieces, I ain't but we got most of it in there, crammed and they're sold up a wire. But the funny thing is this all happen and right on the corner of a very busy intersection in the middle of Grand Rapids. Who likes the instigator with the party with the uh pig turn duck in situation, I don't know. We just had a we're already cooking a pig and then we picked up a road kill deer. And well, that's the key to the situation is having somebody who's like, yes, I will follow through with your stupid idea. I have no recollect what did we wrap something in hog wire too? For chicken wire? Did you roll that pick up a chicken wire? No, because it was in a roaster. I think we just put that chunked up there in there. And so with balen wire, what happened was so I want to tell the story, but I don't want to reveal my preferred alias that I use anytime. I had to have a social media account, so I can't reveal my preferred alias. Anyways, we heard the doubt, like in our neighborhood, we heard that you could block off your road in order to have a family reunion. Basically, we're trying to we're trying to elude getting the party broken up by the cops. So we thought like, oh, well register as a family reunion. We just used the name from The Good, the Bad, and Ugly, but that never registered it anyways, just had our yea, So it was that. Yeah, I mean that's how far. That's how far mean Andy go back. But you were gonna say, yeah, so Andy is squid because you're a Pacific Northwesterner. Yeah, well you've done a bit of squid for the last twenty years years and he lives out on a lonely little island called San Juan Island where he catches fish and cooks. And then, uh, we'll touch on that some more cal initial impressions of squid jiggen loving it, man, I mean the whole scene, like the whole Asian community down there, just chain smoking way uh really extremely limit communication even amongst us. And it's all about just like harvest and it's dark, you know, city sounds going around and fairies moving around, the contact buzzo cigarettes outside, yeah, and generator exhaust fumes. Yeah, that little combo. It was great, man. I loved that. You're lucky because we kind of have had a translator. Last night. There was dude that that was you know, had some English. No I've known it had the privilege sitting next to Yeah, the most of the guys that Jake squid are uh I did a story on this years ago for Outside, and most of guys I interviewed in virtually all the guys interview were from Vietnam born like born Vietnamese, Cambodia, Laos, and the Philippines. Tends to be I think that crew where we were, I think that crew is is almost all Vietnamese that goes down there, I believe. So, yeah, you don't get a lot of it's hard to you kind of hack you way through some communications. But now and then I've been next to guys who speak pretty good English and you can sort of get the inside scoop. Well, I just don't, you know, like most little like if I kept relating it to being on like a busy Steelhead river even I mean for the most part generalization for sure, But for the most part, if you are willing to communicate with somebody and it is possible, um, but you're still not going to exchange information. It's like, oh, what kind of what color whatever are you running? How far down are you? Most guys aren't gonna tell you exactly what they're you know, consistently hooking up on and it'd be the same in the little fishing pier community that we were in last night. But what's different there is you you're not allowed any personal space on the squid pier. Yeah yeah, I was getting crowded out in that corner. If you get if you start tuning them, people will. I mean, it's not measured in feet. The amount of space you're given, like where your line hits the water is given inches. People will just drop in. I think too, though, the difference is that you know, on a in a steelhead hole, you might be looking at, you know what, a hundred fish if it's a lot in there, and a lot of times it could be a few there, we're talking about thousands of squid, probably probably tens of thousands of squids. Really, do you think it's that many? I mean no, I don't know. Yeah, I don't know. It's a pile of when they're in when this, when the school comes through, I mean, I mean it's gotta beat. I mean, just looking at a quick a few quick online photos of like you know, squid mating, it's yeah, big globs. But yeah, I mean, and you're still like fishing into the abyss, right, you have your big bright light. Um, but that doesn't do anything for the angler's vision at all. It's like you're just illuminating murky, you know, zero visibility water. Yeah, you're running like a twenty thousand looming light. We still gotta use the headlamp to tie it up. Yeah, oh, I mean yeah. So it just it's got all the all the things I like about fishing, you know, lots of lots of variables to figure out, um, but still tons of opportunities. I like the multicultural bent to it too, because I spent my whole life fishing with dudes who looked just about like me. Yeah. Yeah, No matter where I go, there I am, you know. And like the fish of people who are coming who have a completely different, like American experience is nice. Man. Yeah. And then when that dude hauled up the crab last night, that was kind of giving the thumbs up. Still, every everybody's cheering this guy on he caught a rock crab on his squid. Well he was special because he had caught a rock crab two nights in a row. Yeah, that was cool, just the whole scene itself. Sometimes you kind of get lost a little bit. You're kind of focusing on looking down at water and jigg and then alsodden. You look up and there's a jumbo jet going over. There's there's a very kind of forget that you're right in that whole crazy downtown city, bumped into like the two business guys, older business guys on the way up, like well, how do you guys do? And then there's the fancy bar across the street and it's like nobody in there. Yeah, don't don't say too much because that that little there's a lot of well known. Yeah, it's kind of a little like I kind of like it. Yeah, And I have noticed mugs out on the piers that I feel like weren't out on the piers that long ago. Okay, gotcha. I'm I'm afraid of from talking about it too much that you could, I feel as older. You could instigate a demographic shift, for sure, an unwelcome demographic shift out there that's where you're staying. Power would come into play. What do you mean? I think folks are like, yeah, this sounds great and just dip their toe in. Mm hmm. You'll get real frustrated, real fast. Yeah, you gotta do a lot of jigging before you start kind of getting the basics. Unless you got someone standing there giving you the what's up, you can show up and just be kind of like, what, what's not happening here? Because squid don't hit squid? Uh, it's not a hit. Fondle they Fondle'm fingering they fondle, And it's not a hook, it's a what you're impaling the squid on wires and he doesn't hit. He's down there fondling, toying with the thing. But super fun And because of oh, your guys knowledge, I felt like a squid jigging pro and about forty minutes, you know, Oh no, yesterday it was a big I think I've been out four or five times prior to last night, and yesterday was a much different uh feel for being part of the Steve Ronella's squid jigging crew. Yeah, that's what it felt like. It's like, okay, Steve and Stephen told me he sort of had a breakthrough a couple of weeks ago. He caught like forty nine an hour with the two kids. Yeah that's the two kids, which is like less good than you do by one person, right, you know, that's like that's not like three rods in the water. That's like point seven five rods in the water. Yeah, I think the first time I went out, I didn't catch any. And the dude right next to me was just one after another pulling him out and yeah, can be frustrated, makes snappy rod over your knees going the water and look at his jig almost exact same setup, and it's like, how is this guy just pulling one after another? And I'm just sitting here because he knows one of the the squid's looking at his chip, he's not. That's what I'm saying about, Like wallet last night, how they don't so much hit his look at it like that. He just like like I understand it more and more all the time. And I love I got to see the flip side of the coin last night where when we were packing up, like a big part of that peer community came over and they were looking in our buckets to see exactly how we did, and then they were looking at the jigs. It was the first time I've ever been act of envy, first time I've ever been the subject of envy on the squid. You can see it on their faces, being like, yeah, that jig is no different than mine, Like I just that's I love that part of Yeah. It's just it's like a one eighty from the last few times, like there's like nobody's paying attention to us. We're just watching everybody else catch squid after the squid after squid, And this time the gal walks up and looks in her bucket. She looks at me, and she's like seven pounds pretty good. I was like, yeah, yeah, I didn't like that aspect of it, man, like I like flying low out there under the radar. But Yeahni, lastly, I want top about this something that you brought up to me that really breaks my heart. Um, you're saying that, like, well it's because you haven't let me explain myself. Well I'm giving you a chance, now, can I Can I t it up? Yeah, Yanni found out that you can buy frozen squid for about four or fifty pound and now like squid jigging less. No, I didn't say less, you put that word in my mouth. I just said it changed, you know, like my my sort of perspective about it, because that's, you know, one thing that I enjoy I think about, whether it's fishing, hunting or whatever. You're sort of out there getting things that maybe not everybody can put their hands on. You like the exclusivity, Yeah, it makes it special. Yeah, like when you're out fishing spot prons and those things are forty bucks a pound or what's the king Sam going for nowadays? Yeah, it's been a lot of money. I don't know. I mean you think about the marketing that goes in into uh, like the copper ever, I mean that stuff comes out at what sixty pound when it first when it's unbelievable like that. You like either that people can't get it, like with mountain lion if you want to eat some mountainin either gotta get it or have a body who right, it's hard to find, but joe blow anybody any kind of That's the thing with saltwater fishing though freshwater fishing, you're catching a lot of fish that there's no way to go get it, Like, there's no way, there's no commercial way to get it. Yeah, unless you're great lakes. It depends on the species. So yeah, you can be fishing lake whitefish, which you can get you can get wally, you can get rainbow trout, you can get lake perch. Depend you know, and then there's all the aquaculture fish, but there are a shipload of species that you can't go buy morale Mushrooms would be kind of somewhere in between. In between you can buy them. That's another thing, you can buy it, right. So there's things that there's game meets, like lying being a great example. There's many more moose you know that you can't purchase there's no way to go buy it. Then you have yeah, illegal just there's no commercial market for it. So does that. Then there's the stuff that anyone could go by and when you catch it and you're like, holy sh it, I just caught a five hundred dollar fish. That feels pretty good. Like if you go catch a thirty pound king, you've got a valuable fish, or a hunter pound halbit is a valuable fish. Then there's stuff that you go catch, which is a lot of ocean fish that's like really not that expensive and pretty widely available. I don't think about it too much. Would I prefer that squid were worth a hunter bucks of pound? Sure? Hm that why not? It would probably attract attention though it might be the reason why you can wind down there every night and find a spot on the fishing piers because they don't have that much value. Because even and if you get a limit, when you get a limit, but here's the thing, frozen squid. If you get at a limit ten pounds, so you can feasibly walk down, if you got the time to put in and you're good at it, you can walk down, and every time you walk off the pier, you're walking off with a fresh version of something that has a commercial value of less than fifty bucks. If you get a limit, what's a limit of squirrels worth? I can't sell squirrel there's no commercially available squirrel But what would a limit of squirrels really be worth? If you rolled up to a guy and said, hey, man, I got five squirrels, what do you give me for him? Well, people don't have. People haven't had a sign of very high value to it. They should, they don't know any better. So you're really not gonna get very far into me. And you wouldn't want to buy some other guys squirrels maybe, but you know, I know that would. I did some bartering back in the day, some training before you realized it was illegal. With elk meat. I mean I put a very high value on that. I mean hundred dollars a pound. You do know it's illegal to barter. Yeah, yeah, don't do it anymore now I just give it away. But I think with that you give, it's like like it's hard to define, right because I'll for instance, I recently said to my brother, who really missed because he lives in Alaska, he really misses pan fish. They don't have pan fish. So because we fished a lot of perch, said, hey, man, when you come down for Christmas, bring a cooler because I froze you a huge block of perch flats. And he's like, I'm bringing a cooler anyways, because I'm bringing down a bunch of kings Samon for you. I don't imagine someone's gonna kick my door down and arrest me. And there's not like I never said to him, I'll give you X and you'll give me X. It's just like there's like a sharing, a type of sharing that goes on, but I think you can't formalize it. Yeah, we should look into that. It's just so odd because I mean, this is stuff I do all the time. But the funny thing is invariably, like the circle that I trade amongst we also end up eating at the same dinner table together together. Anyways. Yeah, like, yeah, I'll give him the purch and then we'll eat the purse together. But if there's no money exchanges, it is it still you can't Actually, yeah, you can't go. You know, someone just recently sent me. I feel like it's probably a I feel like it's probably a thing put out, a sting operation. But someone just recently sent me a Craigslist ad where some guys like, hey, we only eat wild game. I'm willing to pay four or fifty pound for deer elk if there's any hunters out there that would like to sell their game meat. It could it could be legit, or it could be a sting. But someone sent me a screen grab of the ad. But that's a purchase. I'm getting solicited that way, But it is it's like you can't you can't engage in bartering, which I imagine the defence the definition has to be some sort of formal arrangement. I got a buddy one time that was coming back from shrimping and there was a guy there was like a there's a crowded pier. He's coming back from shrimping. And there's a guy that was coming back from Lincoln and my buddy said, so he doesn't know this guy. My buddy says, hey, man, I'll change you some shrimp for one of those linkod plays. And there happened to be an undercover game. Warden on the pier didn't find him, but says you most definitely will not. I find that hard to believe that that's that's a formal. It's like a sale. He's like making a sale. It's no money exchanged. How is this? How is it? Yeah, you're like doing the thing. But me saying to my bro oh ya, its froze up a thing of perch. And he's like, oh sweet. You know funny you mentioned that because I frows you up some kings like I'm not like my giving him the perch isn't dependent on him giving me the thing. And we had were not a formal relation. It's just like an understanding that you like, are generous and share. Yeah, that's that seems linkt and said Steve, let's eat this link cod And on my way out, he said, oh, here's an extra neck gro else take that with you. It's no problem with us. You're giving me something, me giving you something. But it's different than a dude showing up on a pier saying, dude, guy, he doesn't know, I will make a formal trade with you. Because the guy says that. The guy says he, I'll take some shrimp, but I don't want to give you my link cod flay. Then I guess he just gave the guy some shrimp. Yeah, it's like it's it's like I need to slip very slow because it's like, okay, yeah, so we allowed the link shrimp trade. You know, well, the next time, maybe he doesn't have any link cod. So he's like, wow, I'll just give you twenty bucks, or you can come by my oil shop and i'll you know, change your oil or you know. And all of a sudden you get to a place where you're basically selling the wildlife. Now, friends of mine and Alaska who are subsistence, who live in subsistence areas, they're allowed to barter. Yeah, that they can barter in a subsistence area. You can use fish. You can use wild caught, subsistence caught fish to do formal bartering. Do you know about if you can deal it with big game? I don't know if they're allowed to do it. I don't know if they're allowed to do it with a big game and that that fully extends to like the goods and services realm. Yeah, you can use it as a currency. Got you, got you service my boat motor and I'll give you. You know, I haven't read I haven't I haven't like gone a read that. I should clarify that this is coming from someone who is deeply familiar with the system, and that was his explanation to me. But I don't want to stand here and say that I've like thoroughly read and explored the whole thing. I'm just kind of conveying, like what he explained to me about it. Clarify too that it's um knowing that squid has no value. It's not gonna it, doesn't it Sorry like that you can just go and buy it, you know, for a cheap price at a store. It's not gonna change my enthusiasm when I make it and serve it to other people and share Itari very excited, Calamari menu. I want to find out that would be a good little project for you as I move things along. What does it cost to buy calamari in a restaurant, a calamari appetizer eight to twelve bucks. There you go, and it only takes a calamari appetizer in a restaurant is two squid suber three squid three would be and again depending on the side of the squid, but three I feel like it would be a heaping. So last night we had forty appetizers worth of squid. So I can't even begin to do that level of math. We were we were ripping beaks. What do you think the cost is? I'm about ready to just as a warning like I get my kids five minute warnings when it's time, like playground, I'm about ready to move on, ahead, go ahead, five minute warning. I'm just about ready to move on bucks worth the calamari plays. So there you go. Andrew, what would you say, like your standard like breaded fried calamari appetizer would would cost to produce from the restaurant side, or like you're you know, simmered, saute it with some peppers calamari appetizers. Well really yeah, I mean it's really low cost because you think about just the appetizer where you're getting the bread and fried and a little bit of sauce on the side. I mean, there's nothing to it but the squid, A couple of cents worth of flour or corn meal or whatever crusts are gonna put on it, and you know, a table spoon them mayonnaise. And that's you talking. Yeah it's good, Marko, Yeah, real good Markop. Uh you're you're Can we plug your catering place? Uh? Sure, chair, Well you could, Yeah, you could plug anything you want, island time on island time, catering on island time, which doesn't disservice because you're the most punctual, fast efficient person. I know it is. It is a but it's spelled tricky th h y amy delicious fun. So any listeners out there, and what's your range? What's your zone? Uh? You know, mostly saying on island, but I also do have a dB A as as my own chef andy, which I do a lot of more small detailed, yeah mobile stuff. Obviously, I've done some traveling with you and done some other events in and around, so we'll come back around and replug you later. Um, alright, what else? Nothing I want to get to before the main team we want to get to. We're kind of already on subject. We're actually on subject definitely, but go into we'll talk about something from it. Yehni oh boy oh how about the uh? Can I talk about the tour demand tool? That's what I'm trying to talk. Um. Now we interrupt this for an announcement from Janni. We are going to do a do we know how many stops? Roughly ten? Maybe? Yeah? Man, we not somewhere eight the eight to ten Raine, eight to ten um in the next year. Is that safe to say? Yeah? Um, all across the United States. But we don't know where to go. Stephen I had a list going of places we thought we should go, and then we thought, well, it's probably better to ask people to impose some rationale, but into it on it instead of just being like, yeah, that seems like a place where a lot of dudes live. Because we'd fight about it. It's kept saying we gotta go to Pennsylvania. They got millions of hunters. Steve's like, nah, nobody's gonna come to Pennsylvania. So now if you're in Pennsylvania and you're like bullshit, we could feel us, we could feel a theater full of people. You can go to Steve, you got it up. No, I'm having connectivity issues. We're gonna have a it's called a tour Demand tool, and we're gonna embed it across all of our social channels platforms. You'll be able to find it there and basically go on there and you're just gonna have to type in like I don't even know if it requires your name, but basically your zip code, zip code and email, zip code and email and um. Then we'll open up a dialogue with you. Yeah, you know, you just pick you to quest your zip code, and you want to get all your buddies to do it too, if they live in and around your area, because whoever it gets basically the most votes, that's where we're gonna end up. Yeah, this is not like screwing around. This is like how we're actually figuring out where to go. Yeah, and it looks cool too. It's a really easy little thing. Yeah, by saying you want us there, and you're basically saying, yeah, i'd buy a ticket to go to the event. What size theaters are you guys looking at a few hundred folks. We did one. We did one in Bozeman. How many seats for in Bozeman? Forty I believe that sold out a couple of weeks before it happened. So you folks gotta get on this. If you're gonna do it when it happens, you gotta strike fast. Or is Yani says? You gotta being on the dance What was the thing you're tom being on the opportunity dances with those on the dance floor. Okay, now to get back on subject. You know what, my brother Matt and you been hanging out, Matt for twenty years. You know what, Matt's my brother. Matt's favorite h recipe is right now, his favorite wild game recipe. I didn't like set the stage a little bit about Matt. No, well, I'll just let to speak for itself. Matt. When he butchers a deer, do you know about his new thing he likes to eat? Okay, When Matt butcher's a deer, he saves all the scrap. So like the tallow tendon silver skin, it kind of throws a rough mints on it and saves it in a little like when you open his cupboards, he's saved like every butter tub or cream cheese container that guy has ever generated anything he has. She's just like he's got a large areas kitchen is dedicated just him where he throws any sort of little tub. I think he actually he probably groceries shops and based on those cubs. Yeah, he's like, I'm kind out of this butter this week, I'll get some margarine because it's come to that, because that's the kind of tub by Like when we when I was over there, we came back from that tricky on and somebody had stuck by and put three garbage bags full of folders containers in his kitchen. He loves containers and tubs. So one of the things he does with his containers and tubs is he freezes scrap, dear scrap because he liked his dog likes to eat it. So when he goes to feed his dog, he'll take one of these little tubs frozen, just a scrap in it, and just add a little water to it and put it in his microwave for a bunch of minutes. Oh but did you say what originally in those tubs were for butter and coffee and cream? No? No No, no, no, why he was making them for dogs? Sorry, I wasn't paying something else. So because then he'll microwave it like to oblivion or until it turns into like it's something that would have an industrial application if you needed something like like an organic type of rubber. Right, And he gives it to his dog Shifty on its food. Well, I don't know how I have, but but he one day just must have been hungry or whatever, and now that's what he likes to have, and that's how he likes to fix it. So it's dear. He's how like he likes to eat is the tallow tendon and silver skin and blood clots, microwaved and little tubs that he then like I think he does put salt on it, and that's his that's his hot tip. Yeah, I think the microwaving in the tub is really together. That's his hot infusible plastics. Yeah, my latest hot tip. There's my cooking hot tip. And this is hard to replicate, but I recently had a mule deer buck tenderlin that I seared in a pan and then so just brown it on all sides, brother with salt and pepper, seared in a pan. So I browned it on all sides and stuck it in the four degree oven for not long enough so that when I pulled it out, like, I don't have any reason to think this, but my kid. I feed my kids a lot of like really extremely rare meat, which I used to worry that something bad would happen to them. But they've been alive long enough now or something bad was gonna happen to what I happened to them by now. But anyway, I still sometimes will cut into a piece of meat and I'll be like, my god, that is raw, you know, But go ahead. I just want to ask, like, from from a professional chef's perspective, is there anything like at what point can something like that get dangerous like raw? Because I think that's probably a lot of people think you guys had the most experience with that as far as the bear. I mean, you know venice large game, you can eat it raw, you know what I mean. But that's what my concern is that parasites, yea. My concern is just that there's that it's like could be potentially hard for their system a two year old. Ye But you gotta work in experiment, you know, But it doesn't face them because I think because they've just been eating the whole time. I remember my brother had this girlfriend who was vegetarian for a long time. And then one day we shot a deer and shade a whole bunch of rare dear meat. It was puking her brains out because it's just like shock her system system. So that's why considered more than other things. Anyways. Then I wrapped this thing up in what was left of it, wrapped up saran wrap, and left it in my fridge for like a week. Then there's a sandwich shop called Mean Sandwich and they have a habborn narrow sauce and somehow one of I don't really know how, I haven't like checked with everyone in my family has to understand how this happened, but one of their containers of hobborn narrow sauce ended up in my fridge. It's like a thinking man's Frank's red hot buttery. M hm. So I took my raw dear met, my mostly raw week old dear meat back out, cutting slices, melted a bunch of butter in a pan, recooked it all over again in that butter, dredged it in that hot bernarow sauce that I found, And that was the best thing I've ever eaten in my entire life hard to replicate. It's a lot of steps and involves you going to mean sandwich and it allows you to let to have a thing kind of cooked in your fridge under plastic rat for seven days. The best thing I ever ate. Wow, that's my hot tip you got at, which is microwave? No, I'm not, like I said. It's a thinking man's hotbernarrow sauce though spicy, too spicy for my kids. My two year old insisted that I give him some, and he declared it spicy. That's my hot tip. What's your what's your hot tip? Tipsy should clarify the andy, Uh, well, it's not his name. He has never once introduced himself as such as wildly known as Poot, So I say Pooter, That's what I'm talking about, is Andrew. I like that style though, when you take that backstrap or a tenderlin like that and seared on outside, have that rare bit in the middle, but then pants here that later because I thought invented it there or no, but it just it reminds me of like I'm taking like, uh, you know, like a roast beef, like a raw or a medium rare roast beef. But then turning that into like a steak sandwich, you know what I mean. He's dead hot in the pant with the onions and peppers and the flavor that then comes out of that. I think I love that. I'm a sandwich guy, though, mean sandwiches. No, where's that app over ballad? I'll check it out, good sauce, give me another hot tip boot that one didn't count hot tip. Well, I we were kind of talking about earlier. UM just in in the way of UM is bringing it back a little bit. But the way that things are handled and processed along the way, you know what I mean. I over the years of hanging out with you guys and then seeing the way that things have evolved, especially up with the shack, you think about how kind of crude it was at the beginning. Things are just kind of getting right off flate table, wrapped in sant whacked in the freezer. And to see that evolution of UM, the introduction of more expensive stuff correct, And I think I just a general care you know, like your brother Danny's just meticulous on his flace, you know, and you can always tell the difference. But I think that translates down the line so well. From the way that it's handled a when it comes like right out of water, obviously an animal that you put down on the ground, and every step that's taken, if if there's care that goes into every little step, I think the end result is leaps and bounds of both everything. Um. Yeah, because like a wrong move deal with fish, Like a couple of wrong moves can really put you to bad spot. Yeah. Yeah. And when you pull that out of the freezer and it you have a a piece of meat that's just absolutely pristine, it's just like, I don't know. To me, it's like it's it's like Christmas, you know, to be able to pull that out and not be like, well, we gotta cut this away, we gotta you know it, It elevates everything along the way. I think we're down. And we were down fishing blue catfish in Kentucky. We went to this guy's house and and and until we started hanging out. We went down and spend a bunch of time in Kentucky. Uh, jugging limb lining, what else trot lining? Yeah, those three jugging limb line and trot lining for channels flats and blues, turtles and turtles, and I'd always like to fish catfish, but I never understood and I knew that there was calfish you put in your mouth and it was like, oh my god, out is that bad? And it was catfish you put in your mouth. It's like, wow, that's great. I never realized that what you're The difference between those two things is fat. The catfish fat taste horrible. And we went down with the guy who catches I wanted to probably thousands of pounds of catfish a year. Oh yeah, because we had easy because we had in the hundreds maybe with twenty some catfish that day. Maybe not a hundred pounds of filets. No, No, like live weight, you know, I think we had in the seventies for live weight. Bunch of guys fishing either way, the guy cleans a lot of catfish. And to watch this guy, uh, he just fishes blue catfish with jugs, But to watch this guy go through his cleaning process and how meticulous and fastidious and like the is the way you do it, You don't do it that way, and it's set up, and how carefully he defats those flames and he takes all that pieced up meat and put in a wheelbarrow, the hose in it. It would just stare at it and stare at and stare at it, watching for any little wisps of oil there will be floating on the surface, and what he would go through to get it where he's like, now that's ready to eat. And that's the difference between good catfish and bad catfish. A guy like that, I think you should follow that up with that. We sort of had a uh, you know, an impromptu you know, like a check on that. The the the day when we were cooking catfish. Oh yeah, it's that little strip of dark on the belly, right, that's orange fat. Yeah, yeah, yeah, there's the there's the bloodline, which they're real careful about getting rid of, and it was fat. And the other day we had some catfish, a huge which catfish we're just like trying to test the catfish resping had a big piece of catfish and I didn't defat it, kind of like half fass defatt at it that it was store bought. And I think that kind of tripped us up because we just figured our store bought it's been well taken care of, you know, not so much. We kind of took that same approach when we're fishing those shovel those um sturgeon up with the elstone and they kind of have that same and we're kind of watching videos and they said it's really important that you make sure you clean all the way down to the white meat. And so we were kind of, you know, taking her time and removing and we did a little tester and you could taste the difference. And I found it too. Even like there's certain species, Sam, it's weird because salmon. Why are king salmon is so popular? Yeah? Because the fat, because the fat is so great at him, you know it. Well, there's a lot like why domestic pork fat real tasty, but dear fat, there's nothing so king salmon people like like them because they're fatty. When we've butchered sharks like lemon sharks, you gotta get all that fat off rosa taste nasty, so real, careful, that's what you're saying. And then your brother Matt took all those little pieces, put them in, put them in a tub, put them in a micro wave mic rave bils and cream cheese top for five minutes and turns them back into gold. Yeah, I know, what's your what's your hot tip. Oh, Um, I wasn't ready for this, um hot tip. Cal you got one, come back to me, Um, I got I got one. A real consistently get complimented on h on anything involving the morale. Mushroom is I like to So I dry all my mushrooms, um, and then you have to reconstitute them to cook with them. And I guess you don't have to, but I do. And so they sit in a bowl of water for you know, twenty four hours in the fridge, and then I'll pull those mushrooms out, um, snip them in half with kitchen shears, give them rinse again in the same water. Let that calm down, Pull those mushrooms out and kind of give them a light little squeeze to drain that water back in there. And then I'll um strain the water the liquid the reconstituted, the liquid that I used to reconstitute the mushrooms, and then I just used that as mushrooms stock for whatever sauce or the roast that I'm cooking with the mushrooms. And man, it makes a difference. I familiar with the school thought that you should never ever wash. Yes, the wild mushroom but those people don't deal with mushrooms out of burns. Well, Morrell's just with the gills on the outside. They're in their hollow on the inside, so there's like natural bug homes. Worm homes. Yeah, I'd always read that about I shouldn't rinse them, and you see it in all kinds of places, like use a gentle brush. That might be true if you're depending on where if you're like picking. Morrel's in some kind of like real grassy river bottom area where it's the nice mat of grass and he's like living there in a dust free environment and you found him that day and there was like a nice do on the grass or something. Yeah, I've spent more time that I didn't wash because you're not supposed to wash, and having a miserable time wondering about like what's gonna happen to my teeth? Yeah, from the grip that I'm eating because even if you and I'm just especially when I'm cooking for other folks, I'm real gentle with them because I want to want to be pretty. Um, it's impossible to clean those things like you will never get every stitutor. I think they they're hardy enough. You know they're not like to get not like a shaggy man. It's just gonna dissolve. It's a it's it's hardy enough to hold up to to. I usually sell them for a while fresh, just to get my bro one time was picking him. He was out trying to pick him for sale. He had a commercial permit in a big burn. You know they're holding up like commercial harvesting. Just just to clarify, so just for listeners, Uh, mushrooms have like like a like a micro rizal, doesn't I say in the word right micro rise them. There's a there's an underground the my celium or something like that. A mushroom has an underground structure. So when you see a mushroom pop up. This isn't a good perfect analogy, but just think about like this, when when a mushroom pops up, you're seeing the apple of an apple tree. But in the mushrooms case, it's not you know, not the same thing as a plant but fungi. But you're seeing is the macro fructation, the fruiting body of a very large underground network of my celia. I think it's my celium cum a big structure that's like imagine as this tree like underground structure that puts off a fruit um. When we talk about morals after forest fires, there's something that happens is not well understood that the underground structure of the morale is there. It's like omnipresent, it's just down there. And something about the action of the fire. It might be that it stresses that whole system out and it's like, holy hell, we gotta get out of here. And it crank and they will all of a sudden crank out. You could have scorched earth, yes, moon dust and the following well, it could happen different times. Generally, if it burns one summer, so it burns in August, the following April, May, June, depending on elevation, latitude, and other factors, all of a sudden in the right place, it's just a bananza where what it is carpeted in Morrel's. That is a difference between mushroom hunting and mushroom harvesting, and guys that commercially harvest Morrel's will often that that's where commercially harvest and Morrell's are coming out of. Oftentimes, is that a big burns where you can go and pick like a hundred pounds and morels. Now, my bro one time picked a bunch fixing to sell and he picked him after a rain, and his entire pick was rejected for how gritty, too much ash, You can't get him clean. So he then had his tub supply got maxed because he then had like everything possibly he was like drying morrel's NonStop. And then we ate gritty mushrooms for And I've done like a pretty damned abusive cleaning process on these before, and and I think the the right way to do it lies somewhere in the middle. Like it, it's amazing how much that mushroom gets beaten up. And when you're finally draining your washtub, bucket, tub, whatever, how much mushroom is on the bottom there and residue with down there with all the ash, and and every third morally open up has a Rollie Polly in it. Yeah, yeah, no, I mean they're buggy, they're dirty, but man they're delicious. Hey, Yanny, will you will you type up? I just want to get people square type up my celium and micro riza my celium being M y c E l I U M microries to be an m y C eight. You'll figure it out. I've been told that there is hardly a surface out there that doesn't have of a morale spore on it. I've seen them come up in some crazy places. You see those studies they've done, and they've gone in like they go into a school where you have like a building with tons of small rooms and multi floors out and they'll go in with a you're going with a mushroom and walk down the hall and then wait some period of time and then going and test air. And the sports. Yeah, the sports like a mushroom spore. There's the thing like a lot of mushroom hunters be like, oh, you can only carry your mushrooms in a basket not a bag because you need to make sure the spores are getting out and being distributed. Yeah that that. But people say the sports are omnipresent. Yeah, they're everywhere, and it's multiple, multiple, multiple generations that are um. The way I've been told now is you know they're uh, the mushroom hunters. They are where they are kept. Deal. They're just waiting for that combination of heat but not too much heat, moisture but not too much moisture disturb bants, but not too much disturb bants to create that little micro climate that they like. Yeah, when when you're hunting, you're going to your spots, Like I've been just put off all the time that I know over twenty years, I know every year there'll be a mushroom in that same spot. Yeah, you just got to be there on the right day it is. Yeah, you watched the while, you wait for that perfect soil condition and then you go out there and boom there They are about a couple times where I moved where I moved away from an area and then very ceremoniously passed along my moral spots. I'm not sure if I do that. I mean those are Yeah, there's certain things that I just cannot part with. You just want it to be that I'd rather know. One picked Yeah, yeah, that's exactly They rotted into the ground. It is so hard to find him sometimes. But one cool experiment, um for folks that are into picking mushrooms is if you get your mushrooms home, you lay them out on a big screen, um, and you start that drying process. They will and it must be somewhat forcibly discharge those spores on the screen, and so um, you know if you have like a dark windows screen, Um, you remove that mushroom and then you look and it leaves a really beautiful design of spores on there. And I always thought somebody much more alreadsy than me could probably make something cool. Well that's a that's a diagnostic tool for I D and mushroom. As you take a spore print, because you look at it, mushroom be like, that's a bit of mushroom is brown. But you'll be reading like you try to go like, so is it the is it the good one that looks like that or the poison one that looks like that? And it'll say, the good one that looks like that will throw a purple spore print. The poison one that looks like that will throw a yellow spore print. And you lay that thing out on a white piece of paper and get a spot print. You look at like, I don't know how it's brown, but that's got a yellow there's a yellow mark on that paper. I did I would have been poisoned by mushrooms one time. Um, was it a real deal or was it just astro intestinal upset? It's like wild mushrooms have too. A mycologist, which is a you know, like my collogist is a mushroom biologist. My cologist might hear this to be like, that's not right, but this is I can tell you, I can guarantee you that this is kind of right. There's mushroom toxins that are neurotoxins. Okay, the mess with your head like eating shrooms, right, that'd be like a nero toxin. And then there's mushroom toxins to just like screw you up. You're digestive track, all right, so they mess your brain up, or they mess your gut up. I got messed up by the gut kind. And it was eating queen bleats well, caribou hunting, and I'd eat a million queen bleats in the lower forty eight not a million, but quite a handful. And then we were eating them up there. And then I later learned from my ecologist who was saying, you know, it's a thing that a lot of people who can eat queen bleats wind up being intolerant of the queen bleats on the Arctic slope. Some difference about them. There's a mushroom that is highly toxic unless a caribou or reindeer eats it. Then you can drink that reindeer's piss and trip. Let's take it into the extreme. Yeah, it's one of the it's like, uh, it's like the fly of Garrick or one of the related to that. It's like when you're watching a cartoon and there's a mushroom. It's a red mushroom with white spots on it. That's like present in all cars. It's like the classic poison mushroom. Mushroom which grow right near my house. There's there's some of those, most falls, there's some of those about a hundred fift yards from here. A white mushroom, a red mushroom with white spots out like in the Smurfs stuff. That's the mushroom. Yeah, but if a reindeer eats it and you drink his piss, you'll trip. Not that I've done it, but it's a it's a thing that Siberian herd hers do. It's yeah, tripping in the boreal force. What would you find out if you've done your research? The is you just want a definition of the two? Yeah, because I like my celium is the vegetative part of a fungus or fungus like bacterial colony consisting of a mass of branching thread like hi fai, that's who's living under the ground. Yeah, Mike Rizals does that? Does that a term for the relationship, Yes, symbiotic association between a fungus and the roots of a vascular host plant. Yeah, because like morrel's they have. That's right. Now, let's come back to me. Morrell's have a micro rizal relationship with say, tulip popper poplars in Virginia, elm trees near where I used to live, cotton woods, aspens must be pond roast pines found some underneath, and pondros orchards in some places. And you might have none of these things growing in your yard and haul in some wood chips and then all of a sudden realize you had some morrels pop out of your wood chips. I've seen that happen when I was a tree surgeon. Interest because people do that now, right, like they bring in half rotten logs and special location not more a quality difference. And this is something we've tested out thoroughly. Between what were referred to as natural morales, which are non fire producing morales, and your fire morales. Now, your fire morales typically um over abundance Banan's abundance the year after the fire, and then they decline rapidly, sometimes from what I've seen, fall off the face of the earth. They're just not next year, the next year. Now your you have your annual spots where uh, if the conditions are right, they'll produce every single year the big giant yellows escala, even if they're small or blonde or black. The wall of the mushroom seems to just be meteor and man, those things there's that. Uh, that's something I've noticed but never thought about. Your right, I never like correlated it to location, but somewhere else just have a wall on them. I got one about the size of the perfect size of a good high walled saute pan, and uh, one mushroom, one mushroom, And did how big is this saw tape? This was probably a fourteen Holy shit? Yeah, you ever see the back of austrooms demystified the morels dudes holding on the back of that book's headsize morals. Man, so, but I smoked this thing with the smoked um smoked octopus elk Italian sausage spicy and like its nice, you know, mirror POI probably carrot some some celery and stuff and and baked that baby for a little while and topped her off some mushroom sauce or some uh tomato sauce and tough to beat, man, But cutting through that thing. The point here is it is a steak. Yeah, you're like, whoa, you know what. It fights back against the knife. It's great. No cal talk us through your talk us through your tongue preparation. Um, are you guys gonna cover this in the new cookbook? Let me talking about tongues and they're good, good every well, you're like a big tongue man every day. Is that a recipe that you share? Yeah, it is. It is. Maybe you can share with me and then I can share it with the rest of the world. Why can't he just tell us right now how he likes to cook game tongues. Yeah, he can do that as well, But it's hard to then replicate that. People are dying to questions every single day. Hey, you got a tongue, you guys, talk me into taking the tongue you get What do I do? What I do? This damn thing. Yeah, exactly. So the quick version is, is I prefer pressure cooker. I'll pile a bunch of tongues in there, let it roll on high for like twenty minutes. Yeah. Uh. At what point do you think a tongue is worth messling with? I take them off even out of like a white middle, tiny white tails that mountain goat this year. Take them an old tongue. Yeah, I may not. I know, I am not as picky as some folks. And you speed cut it where you open up the bottom of the jaw, ye pull it out. Yeah, it's almost out of like scarface, right, it almost wants to come out. Yeah. So you cut along the inside line in the jaw. Uh, and then you can kind of reach up there and hook it. And then you're cutting at the back of the track. Yeah, and and the rest is pretty explaining. It's disturbing how fast you can get a tongue out. It is you'd like to think of your tongues in there better than it is. Yes, Now, if your critter has frozen, like if you chucked her in the back of the track and it froze overnight, then you have to be more careful because there's a good chance you're gonna cut through a portion of your tongue and then you're you gotta kind of cook it right away, because the nice thing is they're all self contained. So um, the peeling part is wash it. You wash it pressure I like the pressure cooker, but you can just boil it also, just flat ass like that's it. You're not brining it ahead of time, just not not for the way I like to cook it. That's that's what I'm trying to find. And then I'll take it just like a pepper and throw it in the freezer like paper bag. Throw it in the freezer, and then you start working on your sauce, which chopped up a bunch of just like a pepper. I got that part. You're not for my likings. You're not spending enough time on what it is you're doing by pressure cooking and boiling it and or boiling it. So basically, your tongue has um, and that's true. Your tongue. Everybody's tongue has this rind on the outside, a skin. Um. The meat on the inside is nice and fatty, which is probably why I like it so much. And by um boiling it um you are getting that skin to kind of release, I I would think, and then get where it slips off. Yeah, and then if you chuck that thing in the freezer. Um, for reasons unknown to me, it's separates really easy, like finger peel with zero meat loss because you don't want that. But the the tip it's difficult. The tip is difficult and it can be triaged. And that's where like you're small white tail tongues. Um, the kind of the chucking it in the freezer for twenty minutes is kind of critical because he gets too much meat loss. If it sticks to that, he's a knife to shave. It's so like if I'll simmer it for three to four hours, depending on how big the tongue is, and I just keep checking by jabbing a fork into the base and then I throw mine in an ice water bath. Yeah, the same results, you know, it just it varies so much Like I was with a buddy mine, a chef. You remember that. Have you met Matt Weingarten a chef. I was watching him do nine reveal tongues one time. And the outer skin on a veal tongue is not well adhered to the tongue like it is on a game animal because he just like simmer him for two hours, throw them ice water bath and it was like taking someone's shoe off. Yea. The skin was just like whoop, gone, I might do it. That ain't anything like what I've experienced, because I'll boil him for three to four hours and then I'll be able to get the base of the tongue slipped off. But then I'm in there with a pairing knife working away on the tip. Yeah, because just getting that out her skin layer off and and maybe and subconsciously that's why I would kind of wait till Thanksgiving her Christmas when I've because if I helped pack some somebody's creator out of the woods for him, um, you know, I typically have an abundance of meat, but everybody's like, hey, do you want a quarter off this thing? Like yeah, I just give me the time. Got where people fight over the tongues. I know, remy warrant and gotta elk. He gotta elk, And I was like, you know, and it was like he was like, go ahead and grab what you want off the elk. And I could like grab myself up and I grab the tongue. He's like oh't know, not that I don't care. It's like I don't care about the tender lines of back straps. Don't take the song man, it's it's the real deal. So um, then while this meat your tongues are in the freezer, I uh work on the sauce, which my buddy Jim chard Alley this is mom's creole sauce, is what he calls it. Um, but it's uh chopped green olives, pimentos, garlic, red wine, black pepper, uh, and crushed canned tomatoes. So we should I just get tomatoes? No, get canned tomatoes. Yeah. That that that school thought bugs me when people are like down on you for using this is different. Yeah, this is like it's just different. It's helpful sometimes, yeah, but I don't know if is it it's super helpful, But is it like a coming out of the depression thing? I don't know, Like, wouldn't know. Just use cand tomatoes? Who are you prejudiced against? Can tomatoes? Use them all? I mean there's an application for them. I mean their their process to the point where you want to put them into a sauce, you know. Yeah, So get this sauce kind of simmering you know, with enough liquid and and uh, I I also use my reconstituted morals and the the juice accompanying that. Uh. And then I'll pull the tongues out. I'll peel the tongues, uh, chop the tongues into you know about you know, your thumbnail sized pieces, maybe a little bit bigger, and just let that simmer. Uh. And then I'll fry polenta. Just get the you know, the tubes of polenta that you see at the store, cut them into rounds and give them a nice little fry and then uh and croc pots perfect for this too. Um. But you know, take you know, sauce and a couple of chunks to make sure there's morel in there, and stack it up all nice on that polenta and a little bit of parsley on top. And it's fantastic. Love that's the tongue sounds good. I mean, it's my It is a meal I look forward to every year. And and it's simple. I mean, it's not. It's not kitchen magic, right what I've been doing, like i'd tend to smoke them. There's a lot of quizzical, kind of real questioning raised eyebrows for our listeners here really staring me down what you're doing with the tongues. I like it, okay, Yeah, we've been here and about it for years, by your fancy uh tongue dish. But I don't know if you've ever explain it to us. Yeah, i'd put it more on like the peasant side of things, right, peasant dish. Yeah, I mean it's it's like traditionally, but you know the old days, it was they were so valuable that you it would warrant people to go out and hunt buffalo just for the tongues. She'd get a couple of bucks of the tongue and you could get a dollar or two for the tongue. They were pickling them, right, them pack them in barrels of salt and ship of mess, just packed in salt, salt pack and then was it like a bar food or yeah, pickled tongue and smoked tongue. Yeah, they they would pack up. They would pack them in salt barrels. One time, there was a there was a case where there's a in the historical count there's a case where a group of sue hunters near the junction of the I think they're near the junction where the Yellowstone flows into the Missouri, so like it was Fort Union sits there where they also river hits the Missouri in North Dakota. I think that's Fort Union. And a group of sue hunters killed five was buffalo near the fort and just sold the tongues out of him because veils valuable. Yeah, there's a lot of cases like that, you know, I do have to say it. Like my Eastern Montana family, Um, they weren't. They were. I made this tongue as an appetizer for the whole you know, the whole clam last Christmas, and the kind of the older generation was pretty skeptical because every single person there it was like ranch family. Once they made it sound like once a week. It was just kind of on the rotation there. There would be beef tongue that have been u brind into pastromi, and it was beef tongue sand, which is once a week. And they were not super jack to be eaten tongue. But that's definitely I basically make up stramy with the tongues, and I mean, that's gotta be good. But that's what I stole from that wine guarden. I think what's surprising is just a texture when it is handled right, how tender actually falls apart, and when you cut it, it's got like a weird mosaic of like white and red and cool pattern. Yeah. A couple of couple of years back when you did uh, we did thanksgiving it your place, and we had maybe three or four tongues that I think you had brined and smoked, and they were just phenomenal, really good. I brined them. Why like, cure him with a dry brine and a vaccine um in the bag with the dry Brian, did you cure him with the sheath on, say, the whole damn tongue. Scrub it with a scrub brush, have a cure salt, sugar and seasonings, and vac seal into the with the dry cure and throw up my fridge for a week or two and just flip it now and then in the vac seal bag because the liquid saddles and you flip it in the liquid settles. Then I smoke it for a long time. Then I braised it to peel the skin. Mhmm. And then that liquid that you braise it in wants it being amazing. It's like a smoked stock yet there. Yeah, that moose tongue that we got up in BC. I stole your moose tongue from from that one on the river trip. Uh, that I through in the pressure cooker. Let cool completely, like cold, cold, peeled it, sliced it super thin, olive oil, salt pepper, and a moose tongue is a big tongue. That thing disappeared. About six people took that thing down. Yeah, it's three pounds tongue. Yeah, and it was. I mean, it's just phenomenal. But it was just cold, good olive oil salt pepper. It was fantastic all right. On the walk folks doing a how to do deer rips, It's like it's very important because people don't understand this. I was one time down in South Carolina and we took a deer to a deer processor. No we didn't. We just went. We dropped by a deer processor in South Carolina, and this guy, as he's like admitting deer into his processing plant, skins him and takes the saws all and cuts the rip rack right off and throws it out with the feet like not even gonna look at it. The processor. I don't know if there's uh you call me a liar. No, No, I'm adding to your story. I just think that I don't know if there's a processor in our country that deals with venison rims. And I don't even think that. I mean, I'm saying that was just deboning them for the grind pile. I mean, I live near one, and I see the mountain of carcasses. Those they're all ribs intact, and it's mostly elk. You know, elk ribs. So anyways, okay, here's what you should do with your deer ribs. If you don't do this, you're stupid. Take skin that you got. You got the deer skin and eventually got where you got. There's the deer land there and he's got his ribs on him. And because you already got him, you already split the sternum. So go down along the spine with a saw and cut the ribs free along the spine so that you wind up with a fred Flintstone rib rack. We'll put up a picture with the show notes. We'll put up a picture of pictures of how to do this. What I'm talking about, Take that rib brack and then saw. If you're talking about a general standard issue white tail deer. Saw that rib brack into three long strips where you're cutting crossbone. Just making sense, and you're gonna wind up with three strips of what looks like pork ribs from a restaurant. And what you did the other day it was like that I hadn't seen, is you rolled the ribs before song? Yeah, you could take that whole rib rack and you have the matt. It might not make sense listening to me, but once you're doing you understand on top mot depending on how you cut this whole thing. You could take the rib rack and just roll it up like a river rafting table what do they call those tables, roll top tables, table industries, roll it up like a river rafted table, and then saw it. So you're cutting cross bone. You're gonna wind up with three long strips ten eleven ribs in pieces that are about six inches long five six inches long to paying out side of the deer. Then you cut those down into pieces that have three, two or three ribs per piece, so you have two or three ribs there's six inches long, connected by all the meat that was over and under them. Let me back up. If it's a particularly fatty deer. Take a bony knife and cut away as much as the tallow as you can. I missing anything else, hone, no, no, do all that because well, unless you want to mention, I guess what I was thinking about is when you're cutting it off the carcass, you sort of end up with having the like where there's almost like a nine degree turn of bone at the top end going to the spine. It doesn't really have a lot of meat on. There's a seam in there. There's a seam and that's really where you should be cut. So it's not quite right against the spine. If you're real crafty and good with a knife, you can cut it. There's a joint. There's like a joint in the rib. It doesn't look like what it's there, and you can actually cut it with a knife if you know what you're doing. But just the saws all's fine too. And then on the bottom edge you're sort of dealing with where it joins into the sternhom Sternham and there's a joint there. If you know what you're doing, you can cut that with a knife. But I'm trying not to get people intimidated. Well I'm just saying you might run into this, so you can just saw it off too. Yeah, Like right now, like I'm playing rhythm tar and Yahn he is soloing off of the rhythm. Right, I would like telling you the basic outline, and Yohn he's adding textures. So keep doing that. But you're cool up so far. Now take these things and if you have a pressure cooker, so now you got all these blocks of ribs that look like what you'd get if you order ribs in a restaurant. If you have a pressure cooker, take these things and put them in your pressure cooker, and put an inch or two of water in your pressure cooker with them, and pressure cook them at ten pounds of pressure for twenty minutes. Now do you do you put any rub on that beforehand? Yet? Yet? You can, but I think it's necessary. I think it's necessary at this point. Straight up, water out of the faucet. If you don't have a pressure put him in a slow cooker, crock pot or slow cooker. If you don't have one of those, put it in a Dutch oven or some kind of oven safe receptacle. Cover them up in the water and put him in your oven, or put them in your slow cooker and cook them for three hours until there fork tender. You want to cook them until this happens, until you could imagine just stripping them off the bone with your fingers. If you wait until it just naturally happens, it's too late. You gotta get them at the point where you can handle it, where you could grab a little chunk of because the meat retracts and leaves little bone ends out there. You wanted at the point where you could grab one of those bone ends and lift the whole thing up and have it not fall apart, but that if you wanted to tear it apart, you could. That is the moment to strike. And a pressure cooker, that moment lasts for minutes. In a in a slow cooker, that moment lasts for a long time. Yeah, that's a that's a large window to shoot for. We did some the other day and I want to say it was right at four was three and a half four hours, and we felt like, how did we not caught it right then and there? And with a lot of other stuff going on, and so we checked them. We're like, oh, it's fork tender right now, But they were at the far end of fork tenders. They were getting ready to start falling off the bone. And you'll notice too that you've rendered a lot of that tallow out because of the liquid, the surface of the liquids gonna be very oily. And that's really my question here is and where I get tripped up and and end up just saying screw it and cooking the whole thing. Is cooking the whole thing the ribs, Like I just it's not even worth trimming off any fat because I can't get to all the fat. There's so many layers in there, right, Yeah, And that's why I'm just saying, like due to rough once over. Yeah, And I don't know why I do a rough once over, but this is easy to do. Got you? So you're saying you just rendered out anyways, And because some of the fats, all right, if it's hot, the next step pull them out of the liquid lamb on a train and let him dry a little bit, drain off and dry. Now you hit him with your favorite dry rub. Right then you walk over to your grill, your outdoor grill, and you throw them on your outdoor grill, and all you're really doing is warming them up and putting a little char on them. They're already cooked them ready to eat, and you take a mop, You take a half cup of cider, vinegar, a half cup of yellow mustard. Mix that up, throw them on your grill and base them with the vinegar, cider, the vinegar, mustard, mop until they just start to char up and get all nice and warm. And then you eat them. And you will never discard another rib of the rest of your life. And you will hate the man that does. I love it even calm, it's so yeah, you will call him stupid. Good didn't hate him, now, is that good? I have left some of der ribs in the woods, just the h there each You've said it before. You know, every animal, wild game, animals is its own beast. It's different. And I've the deer deer I got this year like that was a giant. The rib section alone was a ton of meat. And that definitely came out with me. But you know, Montana, you know, in the very end of the season, some buck that's just been rutting like crazy, and that rib meat looks like jerky about it's almost done jerky and there's nothing on the outside of it. Rat Yeah, yeah, there's no there's any state where you like, like all the states have Most states have what was called salvage requirements are wanting waste laws, um, and they spell off of you what you need to keep. Yeah. When I first moved, I know, you had to keep the real meat and you had to keep the neck meat. And then they changed that law. And you know, myself, from my group of buddies that I hunt with, were just wickedly pissed just because that that is phenomenal eating. I think in general, salvage requirement should be much stricter, and they should be spelled out. It's fun. I love to read them. Because of how specific some states are, I think generally they should be more. I could generally be good for hunters, good for hunting, and good for public perception to have much stricter salvage requirements. Yeah, the optics that it would be good. One day. This happened a million years ago. But one day I was really upset about some things that I had seen other hunters do, and it was really upset, and me and Yanni were driving down the road remember this, and we look and there's an elk gut pile laying out in a field m hm. And I'm all mad about so we had to preface this that we were talking to out. Um, you're upset, and you're like, yeah, this is just not right. This is it's I forget what you were upset about. Maybe it was it just guys were rock shooting elk, or some guys had got we some guys had gotten onto herd of elk, and we're using text messaging where it's not allowed. We're using text messaging to like coordinate efforts on a herd of elk, right, and uh, somehow that guys we got talking about taking stuff out of the field, and you were like, yeah, my dad, you know, and this, that and the other. We took everything out, like my dad had to go check other gut other dudes gut piles to get the heart. Yeah, and I'm saying like, well, like I didn't grow up that way, you know, I grew up hunting a lot, Like I didn't grow up like nobody taught me. Like and plus we'd like just dropped our deer off of the processor. But like I didn't know about shanks and neck meat and hearts and livers, and sure we ate like heart liver, like one night, and that was usually the night of opener in Wisconsin, we have like a meal of that. But that was it, like if I shot a deer some other time, like it just that didn't come home with you. So anyways, Yeah, we're driving down the road. We see a gut pile and I jump out all on the huff and go running out in the field and go get the heart. And the heart's gone because you're like, I guarantee that something. They just left it out here. Yeah, and the guy had the heart and the guy had taken the heart. And then I got back in all back in a good mood. Nobody would hunt that way and be a heart man. But then I was like, yeah, those guys are right. I got gotten a little debate with my uncle about that particular instance, uh and what I'm talking about, and he um, I was like, you know, people gotta eat. That's getting groceries. And I said yeah. But because of the use of illegal communication, I feel that the scale just tipped way out out of whack, right, just went way too far to the hunter's advantage, uh, versus the game's advantage. And that's just not the way the system is supposed to operate. And that location is not open to your individual interpretation because it's just against the law. True or not that state has made that not legal. Yep. But listening to this, it's like it seems like more hunters need to make the connection to the food end of it to elevate that because you're talking about the tongue and the neck and the shank and the ribs and these things. Most people are just discarding this, which if you know how to take care of that, it's some of the best eats you know, And it's Is it just because a lot of hunters just want to grind sausage and want burger meat? Is it? It? Does it need to become in education of how to take care of those cuts and make them so delicious to eat? I mean, I think education is a big part of it. You or me about how uh this is in Montana. But he said, you know, three years ago, uh not, he never saw deer come through check stations that still had shanks and the field. Yeah, but now he's he feels like almost no shanks get left in the field. I had a I had a game warden from a western state come up to me and she's like, I feel that because of your show. I honestly feel like, because of your show, I see better field care. How cool is that? Oh yeah, that's it. I mean that's the in goal, right, And she said, I feel it's been a market difference. That's awesome to begin like having conversations about this stuff. But he got down to work though. I mean, you're like when you're talking about the difference between what I used to do to get an elk out of the woods and what I do now, Like more weight on your back, more time spent at the carcass, you know, more time spent at the butchering table at home, like it just you're be surprised how many people are like picky little kids. Though my kids aren't that way. My kids aren't picky though kids, but a lot of grown ups are just like squeamish picky eaters, like their parents indulged that when they were a kid or something, and now they're like, you know, I'm not gonna eat that. They actually sound like that. Yeah, my kids are kind of mad when I bring home a little four or five inch rips off, like the like you cut the rip slab and into thirds instead, they like it if I just like the whole thing hole like that they just have such a more enjoyable dinner when they just have like the giant bone in hand and they're not and pulling. They love it. Yeah, So I think there's I think there's that. It's like being like a little picky, squeamish person. And what he just said about the laziness, I mean, I guess it's it's extra work. It's just do you think if you were out there in that whole areas that you would just try and get every little ounce out of it? But I guess not everybody's worried like that. No. And there's the other thing too, it's just like hard to learn how to do it. So it's really but here's the thing. If you've become a good hunter, that's hard, Like it's hard to be a good hunter. So if you have it in your brain to become a good hunter, which is extremely difficult, you definitely have in your brain to learn how to do like a handful of procedures on how to cook. That makes sense. But you're right, you see, And it's funny because hunting, you can't divorce hunting from its roots. Hunting is a like hunting owes its history. Owe is its inception to the fact that there's a food gathering method. It's like a food gathering strategy. And still today if you go hunt with you know, certain indigenous cultures, they have no absolutely no waste in certain you know depending that's a that's a blanket state. It is also cases where people have driven off, you know, eight hundred buffalo off a cliff and then butcher a dozen of them and then the rest rotted because they probably we're surprised as well went over there. They're just hoping to get a couple. So I mean, there's like there's times when that's not the case. Like Jenny, it's like food acquisition and wide utilization. When we spent time down in South America, they don't flay fish. They cook fish whole and suck every bone. So when they're done, there's a little teeny pile of glistening bones laying there. Head every single thing, right, honey like takes its heritage from that. But at some point in time in some people's minds got like divorced from food acquisition. I'll talk to guys, be like big time hunter guys. I know they've got a bunch of meat in the freezer, and he talked to him, they're cooking something different, boneless skinless chicken brass because it fits into my workout right. I'm like you all people, you of all people are cooking chicken tonight four or five bucks in the freezer. Oh man, Yeah, well where are you at, Pooter on your Uh? Would you prefer I call you Andrew for this? Sorry about can you call me wh whatever you want? What? Because I mean I definitely got into food. Uh. Really the separation between just enjoying eating food and actually cooking my own food. Uh, because a combination of single parent home and and having game eating the freezer. So I was like I could eat something out of a can or I could dig something out of the freezer. Uh. But you you told me that that you haven't been or you very limited on the big game hunting setif Yeah. Yeah, I did not grow up hunting. Um, but food was a big part of kind of growing up and and family holidays and that. So that's kind of the route that I got into food. But um, the experiences that I've had with hunting are with mostly with the Ronello's and and this kind of crew which I learned kind of later, you know, probably in my late twenties, I kind of started getting into with you guys, um and that experience was just first being out you know, in the in the wilderness and and and having that whole experience that it was just over the top. But for me that the second that animal got down on the ground, it just it just excited me so much to be able to see it starts to come apart, and instantly in my mind, I'm thinking, Okay, I can see that that longing, I can see that rumpros and in preparations in my mind, and the people that I was going to share it with. I mean, that was the most exhilarating thing to me that drew me into it, as is the fact that I can go do this on my own and then be able to turn into something pretty good, and then to be able to share it with everybody else. I think that's really what drew me in. I don't think you ever saw it as anything even like with fish, not that you know that, not that you don't enjoy fishing, but I feel like for you, the link the food, yeah, the fishing hunting, food link. It was never like a thing that you sort of like discovered later. It's like, I don't like with you. I feel like you always viewed it as a food thing, big time, big time. Um. But the experience that comes along with it is just like the biggest bonus there is because it's you know, it's an amazing experience to get out there. Um. But yeah, with fishing, I you know, I have friends that that fishing that don't really like to eat fish that much, and I'm like, well, why are you out there? You know? Uh, Harthomurnon same thing. There's a guy I know that I've met him a couple of times. I heard about this aspect of someone else. But he's a duck hunting fool, you know. I think he hunts forty days every duck season, will not eat a duck. But to his credit, he's cultivated like a large group of people, um in a He's cultivated a lot of friends in an immigrant community near where he lives who loved duck. That's the thing that he does. He is very careful about getting the ducks, getting them gutted, and bringing to the people that he knows want the meat and use it. Well. But I just wanted, like, how could it be like, what gets you up in the morning. Well, I mean, look at fly fishing. I hate to harp on on on fly fishermen, but like thousands of trout caught by some of these folks every summer, and no one's eating them for the most part. Now, yeah, that's true. Yeah, so he gets out in the morning. It does it. But I kind of think also, it's like he's probably bringing like a class of food. He's bringing like a class of food to someone who might not be able to afford that food. We got another friend down in South Texas who has a network of people that he brings wild pig too, and he said, us, if I wasn't bringing them pig, they're not eating meat? Well not, I just want to pay. But wasn't all those doughes that might have been Yeah, remember him saying this isn't like that they prefer this over the stuff they buy in the store. He's like, it's this or it's not, it's nothing mm hm, which is hard to argue with. And in fact, just like going down, you know, to the fish market and looking at that piece of halbet and knowing if I want two pounds of hal but to have a few friends over for the night that I'm gonna be paying, you know, upwards a hundred dollars. I mean, I know you spend the money in the gas and lower and all that, but it's, man, it's just so much more reward and enjoyable to be able to have that kind of quantity. Two to share the most rewarding thing in the world. Man, we when you're living the good life. Man, if you go, if you're you know, it doesn't take that much. Let's time to somebody else a boy this recently, but like what it actually takes if you don't own a fish shack, but to go to Southeast Alaska on like a very you know, purpose driven trip to be like, okay, I want to like bring home a bunch of salmon and whatever else we can catch and whatnot. And you could probably do it for not that it's not exorbitant. You know, you don't go stay at a fancy fishing lodge, no, you market value. You're gonna end up ahead of the game. Yeah, with the with the but again, I feel like the exercise of it and the act of it, I mean, that's like really enriching your life. You're doubling down RN I mean, you're simultaneously paying for your food and your recreation with the same dollars. So that's the funny thing that the conversation to have is with people like, well, you ever imagine what that cost per pound? It's like, okay, let's figure out. You just went to Paris. You didn't bring ship home to eat from Paris, so is that cost like what's that cost per promise? Like at least, like if you play golf, no one's like, well, what what did that cost per unit? It's like you don't even have a thing to begin measuring, and they don't even factor in their beers. At least I got twenty pounds of fish, where we can begin having the conversation about something I got home for it. But no one presses a golfer every time he walks in to justify his outing based on what he brought home with him. He didn't bring home any with him except that he like lost two golf balls. Yeah, so like, don't bust his balls about what it's cost him. But you go out and like bring a fish and be like, oh, yeah, what did it cost you per pound? I was like, what did you do today? Like what do you have to show for what you did today. At least I got something, yes, And that is I think that's the route of like my hesitation when because and I'm sure you guys have been there too, Like we got a lot of guys, you know, you're kind of like, hey, catching up and I'm like, man, yeah, I'm fretting because I got this going on. That's going on, and well, hey, man, I got got a bunch of elk and the freezer, so don't don't worry about it if you don't make it out. I was like, yeah, I don't want to eat your elk, man, because you know, I want to be out there doing it more than anything. So oh there's yeah, there's that aspect of it. Man. It's like I wouldn't. It's fun for me to cook for my family, and it's fun for me to cook for my friends. It's fun for you to cook for myself because like we went and got it. Yeah, that's the value. I would not do the things I do if it wasn't that way. I would never be like all excited to cook something. I bought it whole foods for people, the way I get all excited to be like check that out. Man, damn Mountain lions. It's directly tied to the experience every single time. You know, yeah, we're talking earlier, and you get to relive that experience and tell that story. I'll tell you what, man, I've been digging into that elk from a fog neck and that's the hell of the story you're telling every time. You're like, yeah, we could just left the other half there after that incident, but we kind up in that. True, you got the other four pounds and then UH walked it out of there. That's an intense story. Yeah, I was just telling the story the other day when we're up in the North Slope, you know, to somebody that has no idea what that's all about. And it's just keep reliving it over and over and over, you know, yeah, cab Yeah meets long gone now meets long gone. Stories live on, and you feel like when you're shouldered shoulder with uh, any of the Runella boys or whoever. He was more on the hunting aspect as opposed to somebody who spends each and every day, eight ten hours a day in the kitchen. Do you think you're approaching um any of these cuts? The critter itself whatever it may be in a much different way. No, I mean, hang out with you guys for years, phenomenal. The way that you guys cook up some of this stuff, you know, I mean, and you have a nice based knowledge of how because game meat is different than cooking domestic animal. I mean it just hands down and talking about more fat. You're talking about you know, the game being a lot leaner, so it is. It's uh, I think it's a great relationship give and take as far as you guys have such an understanding of how to use the game meat in its proper way where sometimes and maybe I'll come in and and and put a technique down that's a little fancied up a little bit, you know. That's the way I look at it, like, I know, like I think we're learning from each other. Oh yeah, because I'm not like you're a thousand times better, like you're a thousand times better at cooking and just cheffing than I am. What I know is that just have have had a lot of experiences with a lot of different types of game and I kind of know it's attributes and know the general like approach to take with different parts of different game animals and like what sorts of things that could be used for That's what I know. That's not easily replicated unless you've been exposed to the things I've been exposed to. But the actual details of like assembling dishes, yeah, I just don't know, Like, you know, that's why it's fun for me to cook with you and vice versa. Like I'll be like, you know, what's good to do with these loins is like serium and throw them in the oven. And then you'll go do that and you'll make uh, cauliflower pure and pickled right on, you know, I mean, like all the stuff that goes with And I'm like, no, that, like, holy shit, I would never have come up with that. But what I did know is that this piece of meat, yeah, and it's fun, tends to be like best one prepared this sort of way. It's fun because a lot of times, like I'll let you kind of take that lead on how to, yeah, how to use that particular cut, and then I know the technique of how to then take it and elevate it to a different level. You know. But I think the reason you're such a good uh ground up, like you're a good chef of seafood is because the stuff you've been dealt with professionally for a long time, Like, it doesn't matter you catch it halbit how but it doesn't matter if you caught it or bought it right. Yeah, So you can really learn all about fish the way you can't really learn all about what you're looking at when you're looking at it, like different three dead deer laying on the woods, you know, laying on the ground out in the woods. I look at him, I'm seeing something that you're only gonna see after having had a lot of experience about like what's the difference between all those things laying there? But like actually cooking, I kind of like I'm not that, Like I'm not really good at actually cooking. You hold your Yeah, I mean I can like cook like family style cooking, you know, but not like rest On style cooking. But see, that's where I think the whole hunting experience came in. That got me so excited because a lot of times in commercial kitchen you're you're not you're not getting whole animals, and you're getting cuts in that you know, are broken down. You're getting your primals and yourself primals. And but to actually see the whole animal, especially and it's state from you know, tracking it for days and and and being out there in its environment, and then to see it on the ground and then start to break down. I think everybody that eats meat should at some point see that process just to get it. Yeah. I find myself stressing. And I was just writing this actually in the introduction to our forthcoming wild Game Cookbook. I was writing about particularly big game is I'm always pushing a cut based approach two cooking wild games a cooking big game, because you'll find that you put up like a you put a recipe like here's a great here's the way to prepare heart, and people like, oh, I see you had a thing up about elk heart, but do you have a moose heart recipe? I think a lot of hunters tend to like, look at um, they stressed too much like what the animal is, when it's more important to know what part of the animal you're eating. I don't approach if I'm like cooking shank, I don't think differently about an antelope shake, a mountain goat shank, a white tail shank, a mule deer shank, and elk shank. Hal well heavily is a little small a wild pig shank. I tend to think more like, what's more important to me, not the animal that it was. I don't really care. I want to know what it was, and all my like, my wild game cooking is all based off the cut, not like what it is like when you open up a big game cookbook and they have like elk recipe and then you go and you flip here's moose recipes. I'm like, dude, there's no difference between the elk recipe and the moose recipe. Sure, there's gonna be flavor profile differences, I think from meat to meat to meat, but I don't think it's to the point where I really need to change the recipe. Sure you can adjust it, and you might have your favorites, but for the most part, what you're talking about is knowing how to cook, no the technique, exactly how to handle these different pieces. And you're right, there are there are there's gonna be different than elk and moose, but it's also gonna be difference from one moose to the next. So as much as there's like it's like special about the wild game, that's sort of like you should be like not instead of trying to cover that up. But you make the same recipe and you're kind of like, oh, yeah, you taste that difference. In the cariboo where you taste that difference, maybe you taste like the willow and the moose and the caribou. You're sort of tasting that liking or whatever the other North Slope brows he was eating on. And in the d white tailed deer you taste like the acorn and the corn and the swan. The GM taste the GMOs. That's the bridge between the hunter and the chef though, right, I mean to know all the way back to the environment that you pull that animal out of, knowing that the down the line that the flavor profile is going to be different. Yeah, but that's stuff that comes like almost after the recipe, after the master of preparation, there are like I don't want to oversimplify this because let's just say you're talking about like the difference in white tails and mulder. Sure, there are fundamental differences between white tail mulder, but those differences might not be as extreme. Those inherent differences might not be as extreme as the difference between one white tail and another white tail if you were able to sort of like apply a number system to like quantify differences a half starved four year old mule deer that just was hung up on a barbedware fence and got hamstrung by a kyle and then kind of healed up, but he's not doing real well. Like there's that animal and then there's some two year old meal dude that's been hanging out in alfalfa field. Those are very different animals. The difference between those two things is so much more extreme than the difference between a white tailed melder. It's just like, so that's all after the fact. I just think that, like in cooking, you gotta learn, like what is it that you have? We when I was a kid, we cut up deer. We cut up dear. We cut up steaks, which included the backstrap, tenderloin and most of the most like the rounds and sirlines from the back legs, and then the rest was burger unless you made jerky. So we would get done and all the whole damn dear would say two things, steaks, burger. That was how I was brought up to cut deer. I now I have a much more nuanced approach to it. And that just comes from experience, right, the willingness to have the willingness to have experience INSes. There many many people out there, and I still hang out with some that it's like, no, that's the way you do it, steaks and burgers. Yeah, it's like, there is no what's the difference. There is no difference, Like I eat Hamburger Helper. It all goes into hamburg or helper. I'd rather some dude be his hole deer as Hamburger Helper than some dude sort of watching it and his freezer uneasily feeling kind of vaguely guilty about it for three years, waiting for when he gets to go pitch it because it's freezer burned. Dude. I don't look down on any kind of cookings, this wild game cooking. I'm open to it all. Put you my throw one last plug in. How do folks find you? Well, at this point, we're kind of kind of on a small, small level up there on the island, and it makes you get your main chef and job. Yeah. Yeah, so that the catering is just kind of a side project. It's fun and people love it. I absolutely love it if you want to hire a guy that you can actually hang out with a leert of thing or two from. Yeah. Yeah, so the some dingbat cater So yeah, summertime is kind of the high season up there. And if anybody's talking about San Juan Island, so it's it's a small population of people, so it's it's kind of a kind of a tight little community. But it's also a pretty popular destination for tourists, so there are fair a bit of events up there that get the need for catering. So yeah, on island time catering. And right now we're just kind of getting off the ground. So if you went to the Chamber of Commerce, you'd find us pretty easy. And the other thing is if you ever have if you hunting fish and ever wanted to have someone come and do small party events where someone who has really has to know how it comes and shows you just what is possible with your stuff, take that boring old venice and steaking, really do amazing stuff with with your wild game for you and your friends. Um, I would, I would, I would. I would look him up to Also, I believe he's my favorite cook. He's a single as well, so he's single, I finally get to do it to somebody else and he's single, and he's available from one single guy do another the most eligible Bachelor of sing of the Pacific. Let's just expand it to the Pacific Northwest. Perfect for that charismatic eligible Bachelor of the Pacific Northwest who also cooks. Yeah, if you live closer to the inner Mountain Rocky, what am I trying to say? Yeah? Cal is available there most eligible bachelor of the inter Rocky Mountain West, and I can lift things and carry it. Do you have a specialty like if like if he's a saucy personal love he's talking about love life, that one's up to you and taking whatever. I uh, I really like cooking seafood alf Um. You live on an island out the Opheah and it's just so delicate and then if it's handled right, man, it's just so good. Um. Anything in particular in the seafood world. Well, I think just out of the fact that I end up with a lot of it every year. Is he is is the big the heavy hitters that you know, halber salmon, prawns, LINCD. And I think pomp Pod stands up against anything. I think it's one of my favorite fish. Um, but I can only eat one fish the rest of my life. And they told me it had to be link cut. I'll be like, cool, Yeah, that's cool, bro. Yeah, if it's done right, it's it's it stands up against us about anything. But uh yeah, you know. I also like kind of just doing the fun projects. Uh, make it sausage, you know, on a Saturday afternoon, just putzing around the house and having a big cut of meat in the smoker or raising something down. Those are those are fun days to be able to just kind of have a leisurely pace at it and play play with something all afternoon, you know, and then be able to, like I said a few times, but be able to share it. That's my biggest thing is to lucky enough to that it is my profession, but it's to be able to share those experiences and have people actually enjoy, you know, what I've produced. You make a million little masterpieces that disappear. I think about, you know, the whole span of my career. It's like nothing left. It's all gone. Every time every time I think about architects or you think about you know, people that build stuff, and it's artists that hangs for a million years. Every day you're building, tying you little masterpieces that might take you three four weeks and just snap like that's gone. You know. I never really thought about that, but when you're doing like you're like eight step duck for strom, you and also it's just gone like something a bit yeah. And there's something sometimes that I come with things that I almost don't want to, you know, like like that that the perfect stock that you know, I made one a couple of weeks ago, just this. It was a bee stock about that I cooked a diamon. It was days and days and days, and I got this thing down to a demi glass where I started with twelve gallons and I got it down to just you know, a couple and I just like coming and I didn't want to use it for anything because it was like this is a masterpiece in itself. But that's where the reward is. It is seeing people that that you know, that enjoy it because it is it's gone every day you do it and it's gone. I'm going through that right now where I have two pieces of sable fish and my freezer and you just want to hold on them. And I like black cod. And I like knowing they're in my freezer more than I like eating them, because I like eating them so much. I like knowing they're in there. And I find myself like, I catch myself opening my freezer and staring at my two big pieces of sable, being like fellas should probably eat them. They ain't getting better. They ain't get better there, you know. But then you you're just you're just waiting for the perfect scenario, right, You're waiting for the right people to come over in the right preparation on it to make them. I got a plan for him, Yeah, I got a plan for him. It's called lunch today, right. No, No, I got my my brothers and their wives and what that are coming for all coming for Christmas. Nilo thought, Yeah, I was thinking about how okay I interrupt you. Yeah, high liking that brand, spikingy new first Light. Uh well, loving it. What do you guys call it? A helly? What do they call those thing? Hanley? Yep, that's that's sweet peace top secret though, didn't they know? Man, we can talk about her now. But you were that in Colorado, right, Yeah? It is. Yeah, it's a little bit thicker, it's got some uh bands. No, that that one is a percent wool um. The wool on the inside is just fleeced. That is thick as a slice of bread. Matt love that thing. It's uh, it's a little little old school wool technology that we stole from the Swedish military. And oh yeah, now you're getting five percent. That's nothing, that's just you were well, no, but I think it serves a purpose. You guys didn't put it in there for ships and giggles. We got squid income this th No, my kids were painting ornaments the other day and showing them to me and I didn't know. I didn't know that just finished paying the ornaments and so I've got paint on my phone and obviously on this shirt. Okay, Yeah, a correction that that this new Henley uh is uh. I think fourwight marino and there's five percent spandex in there because one thing that we dislike from trumping in the woods with pure marinos, how it kind of bags out on the sleeves over the course of a week. You do you feel like it's gonna help in the durability too. Yeah. Yeah, so it's got just a little more like spring a little more snap to it where you feel like, yeah, it's not gonna get that sort of like loose bagging. You don't want to run home and wash it, so pucker's back up again. That's what I call is the reck the re pucker. Yeah, And you know big thing that I mean, you guys do for us. And I tried to get as many days in myself as is trying to explore the new items, um and and see if they're actually doing the things that we want them to do in the field, because they're just you can't recreate that stuff's killing it for podcasting and Steve's chili just perfect podcasts and outfit man, yeah, you know, and it's how do you test that you have a podcast marathon? Sash? Yeah, yeah, I get pooped down here and start going on it. Kelly, Yeah, did you get a chance I interrupted you to ask you about your shirt? Yeah? Yeah, getting close to me that time. But you're talking about how you trying to eat a bunch of fish during fishing or right after fishing season, and sort of you know, by this time of year now it's like late fall, you're sort of getting over eating fish, right because you've been eating whole bunch of id like to leaving my freezers long, like red meat, I just leaving there forever. But I've had the same thing happened with red meat, you know, like where I just had like the main thing in my freezer. I had like to elk, you know, and maybe had another whatever. But for most problem it's been eating elk and elk and elk and elk. And for us, i'd really like to eat only while a game you can't. You can definitely get bored. We're like, man, I just need something to switch it up. And I was thinking about that and the answer is to be like the Stephen Ronella generalist hunter And like this year, I'm like, all right, kind of had in my head I put out there to the universe. It's like I need some ducks. And then my buddy called, like, dude, you want to go duck hunt? And I got a sweet spot, so we roll in boom some ducks. I've got like ten ducks in my freezer. Critical you'll find the honest talk about putting something out to the universe and what that means is he feels as though, um, if you're thinking about it, it's kind of like a Lavian. Uh, it's not lavan metaphysics. Is that just by letting it just feeling away and letting people know a way that you think that you desire. Is it personal manifestation? People use that, they throw that term yeah and so yeah, and he's like, by he just exudes a feeling of wanting ducks and if he exudes that strong enough, the phone will ring. In this case it did, and he know it has a whole bunch of ducks. Now you got a sack. Fo. My buddy Miller uses that for work when he's really slowing down. He's sort of like it's like, hey, the universe needs some working ten square feet in um, he's a he's a tile. He's a tile guy, square friend house, a lot of tile. Yeah, a lot of time. But yeah, that's really helped me for like keeping on the percent while a game, you know menu and being excited about it is like having some fish, some squirrels, some rabbits, some dog, some elk. The generalist hunter and angler is a well fed mo fo. Yeah. People like maybe like the you know big game, you know white big buck whites tell deer hunter where you just you know, expand a little bit man really opens up your menu, diversifies it. You can only starff so much variety into a sausage casing. Call you got any final thoughts? I don't have any. Can you guys tackle for me? Just put this thing to bed my mule deer neck scenario. If you can do that, and two minutes, I have this whole mule deer neck. I wanted to wrap it in the call fat and a beautiful big call fat and roast it on the pellet grill. That's what I intended to do, and I and to give you as the full story is. Um. You know, it is really tricky steep spot. When I was trying to get that neck out, a lot of the blood out of the uh cavity came out and actually like gave the neck a real about half of it a good bloodshot appearance. So I took it home when I got home and basically just put it in a very simple Brian. I think I just kind of threw smoths and ends in there. But you know, salt water were the really the main ingredients. So I don't think there's gonna be any other left word. But now it looks clean and beautiful again. And it's thought out right now. Took it out before I came here to Seattle. I wouldn't do it the way you're talking about doing it. It would be an experiment. I wouldn't do it that way. I think you could do it in a pellet grill the neck, but I wouldn't wrap it up anything I would do in a pellet grill and be based in the living daylights out of that thing. But think of the loss of heat on the pellet grill though. That's it. And I would devise a dish like tacos or something where I was shaving the neck neat off the outside, the nice smoky neck meat off the outside, and making some and then shaving some more or making some. If you want to have you you're gonna serve that whole damn neck. You're gonna need to braise that neck now. And you're gonna need to take that neck and see it on like, give it a good rub, Get a gigantic pan, sear the whole thing all over the place, put in a giant pot with a tight fitting lid, and put it in your ovenrees for a ton of hours or in a slow cooker until you can pick it because you feel like it's just gonna dry out on the not gonna be tender. You could almost do it in reverse, like if you did the moist meatho at first, if you braised it to where you're almost getting to like you're talking about the ribs where it's still gonna hold together, but it's it's tender, and then put it into a smoker or a grill where then you could kind of infuse a little bit of that smoky flavor that is called the poop. And that's now you're thinking, that's a good idea. And there if you wrapped it in a call, yeah, and then that's just because it would melt, but it would also if you were getting too tender and it was starting to fall apart, it would act. Because I don't think I don't think I can get it in the oven, because I mean this it is a it's a you gotta be a fifteen pound even if you took you know, what you need is one of those little electric roasting ovens. I do need a roasting oven. I might have one I could send. Even if you took a rack out. You couldn't get it in a pan in there. Maybe I could but I wouldn't have it wouldn't be a pan that has a lid at that point. Western Western Electric roaster sealed tightly as you can. All Right, you think that's the way to go. Andrew, braise it, braise it and tell us just just right there and then pull it out. If you want to infuse that flavor, then then you could almost let it cool till till you could work wrapping a call you a good rub down and then put it on here. I'd rub it down with at a minimum salt and pepper, maybe something a lot zippier. Yeah, it's a vision because I want that Fred flint Stone Mega roast is Yeah. Yeah, I think I think boots idea. But you're telling time, bro. You'd have to pull it out before before it falls apart. Just kind of like you're saying with the ribs. When I cook those necks on it, When I cook a neck, dolargy, cook it down and make like barbecue sandwiches. I'll cook it down. Util It looks like you could shake that neck and a bunch of vertebrae fall out of there. Looks like something out of a museum. I mean, you can cook it down to where that meat where you can just grab off fist folds of meat off that neck rolls. So don't let that happen. Uh, What did I just ask about how to cook your neck? Yeah? I tho I was paying attention right, all right, I think I got it. You can't keep going call fat then, or just save that for something else? On what it'd be fun? All right, each dear meat, eat all kinds of meat, take care of it first cooking. Nice Thanks for listening. H