September 29, 2023 • 23 mins
If there was ever an event that Brent Reaves was born to be associated with it would have to be the World Champion Squirrel Cook Off in his home state of Arkansas. It was an eye opening experience for him and eating squirrels was only a small part of the festivities. Lots of fun in this one including a story that takes a brotherly hunting competition to a whole new level of extreme. Take your hat off and scoot up to the table, the squirrels are ready and it's time to eat on Meateater's This Country Life podcast.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Welcome to this country Life. I'm your host, Brent Reeves
from coon hunting to trot lining and just general country living.
Speaker 2 (00:14):
I want you to stay a while.
Speaker 1 (00:15):
As I share my stories and the country skills.
Speaker 2 (00:17):
That will help you beat the system.
Speaker 1 (00:19):
This Country Life is proudly presented as part of Meat
Eaters Podcast Network, bringing you the best outdoor podcast.
Speaker 2 (00:27):
The airways have to offer.
Speaker 1 (00:29):
All right, friends, pull you up a chair or drop
that tailgate.
Speaker 2 (00:33):
I think I got a thing or two to teach you.
Speaker 1 (00:40):
The World Champion Squirrel Cookoff. I was honored to be
a judge at the twenty twenty three World Champion Squirrel
Cookoff in Springdale, Arkansas. Folks gathered from all over the
nation to share a day of family oriented fun in
the Ozark Mountains. Were there to compete, some were there
(01:02):
to eat. Some were there out of simple curiosity and
admittedly wanting to see the stereotypical barefooted hellbillies of the
South cooking and eating squirrels. Now, what they witnessed was
something quite different and surprising to some, including yours. Truly,
we're going to talk about all of that, but first I'm.
Speaker 2 (01:25):
Going to tell you a story.
Speaker 1 (01:36):
Squirrel season many moons Ago opened on the first day
of October, and every year you'd find me, my brother,
and various others at our deer camp for the annual
opening day in early October. The hardwood trees that squirrels
feed in normally still hold the majority of their leaves.
This requires us to slip undetected as possible through the
(01:58):
woods into the tempest, bout the squirrel and take a
shot at him before he sees us. Most of the
time you can hear a squirrel jumping from limb to limb,
or chewing on acorns as they feed. Remarkably, you can
hear a squirrel cutting an acre or a hick or
nut for quite a long ways that the wind.
Speaker 2 (02:17):
Ain't blown too hard.
Speaker 1 (02:19):
Dogs aren't a lot of help this time of year
because the barkin makes the squirrel set still and they're
hard to find amongst all the leaves. My older brother
Tim is a very accomplished outdoorsman. He taught me a
lot about the outdoors, and more than a few of
my best memories are with him. This is one of them.
The first person out of the woods with their limb
(02:40):
of squirrels always drew dragging rights. The contest was narrowed
further between Tim and I to see who the first
person would be to kill the first squirrel on opening day.
The first shot to break the stillness of a cool
morning and to hear the echo roll through the hardwood
bottoms was a badge of honor between he and I.
(03:02):
For three or four years in a row, I had
been the first to open squirrel season in our group,
and I didn't care if I got my limit before Tim,
or even if I killed my limit. I just wanted
to be first, and so did Tim. The day would
start well before daylight. We would meet at Tim's house
for a breakfast of biscuits and gravy and coffee. TAM's
(03:24):
brother in law, Joe Bryant, who was just like our brother,
would be there. Tim's father in law, mister Billy Bryant,
our turkey hunting mentor, and few other close friends would
sometimes get the invite, but it was basically the Bryant
and Reeves deer camp crew. We would have our breakfast,
then drive across the pasture to the edge of the
creek bottoms. From there we'd separate like a coved quail
(03:48):
in the darkness, each going to his favorite hunting spot
to wait for daylight and the squirrels to start stirring.
It was the official kickoff to hunting season every year.
It had been our tradation for a long time. Meat
at Thams, eat breakfast and go hunt. And my brother
makes the best coffee in the world. I love coffee
(04:10):
on a good, cool morning. I love coffee on every morning,
but coffee it hates me every day of the year.
On this particular morning, the moon was large and full
and gave enough light to move through the woods without
the aid of a flashlight, and we each made our
way to our hunting spot, agreeing we would all meet
(04:31):
back up at the truck before dinner. For those keeping
score at home, dinner means noon.
Speaker 2 (04:37):
Now.
Speaker 1 (04:37):
I found my way to my spot and I sat
down under a large red oak tree to relax and
wait for the sun to come up. There hadn't even
been a hint of daylight back to the east, but
you could see surprisingly well in the bright moonlight, especially
after my eyes got completely acclimated to the dark. It
was such a cool, clear morning, there was no haze.
(04:59):
The star ours were nearly invisible because of how bright
the moon was, and the moon was so clear that
you could easily see the craters and all the definitions
of the different shades of gray. I could see my
breath when I exhaled against the moon.
Speaker 2 (05:14):
It was perfect.
Speaker 1 (05:16):
I was at peace and in one of my favorite
places on Earth, and with the folks I wanted to
be with. It just didn't get much better than this.
Why couldn't mess this up? Tim's world famous coffee?
Speaker 2 (05:31):
That's what it began to stir in my belly.
Speaker 1 (05:47):
The mixture of coffee, biscuits, and gravy was apparently at
odds with each other. The feeling of the feeling in
my stomach was a sharp jolt of pain that made
me sit straight up from my relaxed position against that
big red oak.
Speaker 2 (06:01):
It quickly went away to nothing that was close. Thought
I was gonna have an.
Speaker 1 (06:07):
Issue there for a minute, I went back to looking
at the moon. A few moments later, the next pain
felt like I'd been gut shot, and relief was only
going to come by letting nature run its course.
Speaker 2 (06:20):
There was no question it was about to happen.
Speaker 1 (06:24):
The only thing yet to be determined was if I
was gonna be able to get my overalls out of
the way in time to keep from having to walk
back to TAM's house necking, I assumed the position ingrained
in man from his humble beginnings before the days of
toilets and squatty potties, and exercised Thames.
Speaker 2 (06:39):
Coffee from my person.
Speaker 1 (06:42):
Now that operation pretty well runs on all the pilot
and I had nothing else to do during this time,
so I found myself staring at the moon again that
was shining so brightly through the hardwood trees. Daylight was
still minutes from breaking the pre dawn darkness, and my
belly was feeling in a great sense of relief. And
(07:02):
that's when I saw a squirrel run out on a limb,
silhoueted against that big old moon. He had an acron
in his paws, and he stopped and just sat there
having his breakfast. It looked like Norman Rockwell painted him
on that limb. My excitement sword what I'm fixing the
(07:22):
open squirrel season yet again, and this time I'm gonna
do it before daylight. Still resting in my baseball catcher's position,
I reached for my shotgun that was leaning against a
tree beside me. I loaded one shell, I took careful
aim and deliberate aim, what mister Bryant always referred to
(07:43):
as starvation aim. And I knocked that squirrel out of
that tree. He hit the ground with a thud, and
the echo of that shotgun rolled down through them bottoms
like that first clap of a big thunderstorm, bathing slowly
as it made its way cross the landscape. With my
overall still around my ankles, I was grinning from ear
(08:06):
to rear, already the victory in the first squirrel bagged competition.
That shotgun had announced to the world, but mainly to Tim,
the eye was the winner. No senner had the echo
died out. When I heard his response, it was faint,
but clearly distinct, just the same. He was nearly a
(08:31):
quarter of a mile from me, still waiting on daylight
in his usual opening day spot. Two words, one syllable each,
both of them yelled as loud as he could yell them,
A colorful yet unrefined description of what is left of
(08:51):
grass after coursing through the digestive system of a male
bovine bull.
Speaker 2 (09:02):
I'll spare you the rest. It was Tim's answer to
my victory shot.
Speaker 1 (09:07):
I finished my coffee purge, collected my squirrel, when it
got light enough to find him and walked through the
woods until I met Tim to prove.
Speaker 2 (09:15):
That I hadn't cheated. I had won again. And that's
just how that happened.
Speaker 1 (09:29):
The World Champion Squirrel Cookoff event was the brainchild of
my friend Joe Wilson. I don't believe in reincarnation, but
if I did, my money, all my money would be
on Joe Wilson being P. T. Barnum. You folks that
don't know who P. T. Barnum is, remember Google is
your friend.
Speaker 2 (09:50):
Look it up.
Speaker 1 (09:51):
He has been considered the greatest showman and producer of
entertainment in history, and that's where the similarity is in.
Unlike Phineas Taylor Barnum, Joe Wilson doesn't do these things
to lie in his pockets with cash. He does these
things and has been doing them for what seems like forever,
with no other goal than to spread joy, friendship, and
(10:14):
a shared appreciation for those that serve by serving them.
He pays for it himself out of his own pockets.
He's never asked for one bit of help, and that
needs to change. He does events for law enforcement and
other first responders, and that's a whole other animal and
it's a whole other show that we'll talk about another day.
(10:37):
But Joe Wilson started this thing off with a lie.
We've talked about it before in detail more than once
on the Bear Grease Render. If there's someone listening and
that doesn't know the story, I'll give you a brief
history lesson. Joe was contacted by a production company from
California through a series of handoffs that had had him
(10:57):
on the phone with the lady saying they were filming
a show in the area and wanted to do something
on folks eating bear meat and squirrels. Well, Joe thought
this was a great idea and a great way to
introduce Arkansas to a bigger audience, and long story short,
Joe reached out to everyone's favorite bear hunter, my buddy
(11:18):
Clay bold Nukem, and told the lady that the squirrel
eating wouldn't be a problem either, because Arkansas just happened
to be home to the World Championship Squirrel Cookoff. The
lady was excited and wanted to know where when the
event was, and Joe asked her, said, well, when are
y'all planning to be in the area and when she
told him. He said, well, well that's a coincidence. Well that's
(11:40):
right when the event is Joe had to scramble to
make that thing happen. And for the full story on
how that all came to be, check out episode one
sixteen of Bear Grease. To hear Joe tell it himself,
it's quite good. It was on that episode that Joe
invited me to be a judge, and I gladly accepted,
(12:00):
not knowing what to expect, but figuring it'd be a
fun time. I mean, folks are cooking and feeding me squirrels.
How could that not be good? That'll explain how I
got Springdale, but gave no hint about what would happen
once I got there. Eating some of the best squirrel
I ever eaten in my life was way down the
list on what happened on that recent Saturday in September.
(12:23):
I figured Joe was busy with final preparation, so on
the way up there, I had Alexis text him on
my phone Friday as we drove to the hotel, what
time do I need to be there tomorrow? Immediate response
from Joe as early as possible, As early as possible,
What does that mean. I was like, Alexis tell that fool.
(12:45):
I can be there at daylight if I need to be,
but just tell me a time. She texted him on
my phone. Joe, this is Brent's wife. He's driving. What
time would you like him to be there? Immediate response,
As early as you can, and ma'am, I could use
your help with an iguana, she read. She read it
(13:08):
out loud and slowly looked at me and said, is
he serious? I told her more than likely, and I
just dropped it.
Speaker 2 (13:15):
Now.
Speaker 1 (13:16):
We looked up the schedule and saw that it started
at nine, and I figured any time around nine would
be good. I kept thinking in the back of my
mind what Joe had said, as early as possible. The
next morning, we had a light breakfast and headed out
to the Arkansas Game and Fish Commission JB and John L.
(13:37):
Hunt Family Ozark Highlands Nature Center. The name is impressive,
but the nature center is unreal. Holy cow. If you're
a resident of Arkansas and anywhere within a day's drive
of this place, you should load the youngins up and
head that way. It's really nice, very educational, and a
(13:58):
great spot for any of it, but one like this man.
It was Taylor made. As we drove closer to the
nature center, I could see why Joe kept saying as
early as possible. The crowd at nine fifteen, fifteen minutes
after it started, was all ready big and getting bigger
by the minute. They had an organized parking system, with
(14:22):
buses coordinated bringing folks from parking areas and dropping them
off at the front door. I heard a few grumbles
about parking from people after the fact on Sunday, but nothing,
nothing but happy smiling faces.
Speaker 2 (14:37):
All day long.
Speaker 1 (14:38):
On Saturday, some folks told me that they skipped the
bus ride all together and just walk with their family
soaking in an Arkansas Saturday morning in the Ozarks. Now,
I'm all about appreciating where you are and taking advantage
of an opportunity to be one with nature, even better
when I can share it with my family. I'm also
(14:59):
a flat land so if I hadn't found one of
the two last parking spots close to the building, I'd
bet on that bus. Appreciating a diesel motor and a
padded bench seat. I met so many great people, a
lot of them there were from the Bear Grease in
this country life circle of folks, and none of them
were the same. It wasn't a copy and paste event.
(15:21):
There were a few people there that I talked to
that had never eaten a squirrel in their life and
didn't plan on eating any during that event. Some of
them had never eaten it before, and that day would
be their first attempt. I didn't talk to one person
that said they wish they hadn't came. Every one of
them that I talked to that tried it told me
(15:43):
that they had a better appreciation for how good it
was and if they'd eat it again. A few even
told me that they were going to start hunting on
their own and learning how to cook them, and they
were going to include their kids and their grandkids. Good Night, nurse,
What more could you want now? I don't know how
many people I talked to, but from the time we
(16:04):
got there a little after nine until we left around
four or so, it was one glorious conversation after another.
Speaker 2 (16:11):
I loved it.
Speaker 1 (16:13):
Folks showed me their bear pictures, their kids catfishing. I
looked at pictures of coon dogs and squirrel dogs, some
that were just getting started and others that had passed
on but were kept alive by talking about them. To
someone that can see the value that these dogs, places
and events had in their lives and the meaning that
(16:34):
they held in their hearts.
Speaker 2 (16:35):
Man, it's good.
Speaker 1 (16:50):
There was one break that started at twelve and for
nearly two hours, all the judges were sequestioned in a
big room. There were twelve of us, divided into two
judges teams of six. The plan was to take the
thirty five entries into the contest and number them one
through thirty five. One table would judge even numbered dishes
(17:11):
and the other table would handle the odd numbers. The
other five at my table included a professional chef, a
high end kitchen knife maker, another podcaster, a marketing guy
for an air rifle company, and an orthopedic surgeon. Now,
I thought to myself, this ought to be interesting. I
don't know if you could have come up with a
(17:32):
more random table of people. It was kind of like
joining the service. One day, everyone's doing their own thing
in their own place, and the next you're sitting around
in a mess hall with no hair, eating food you've
never seen before and wondering how you got there. And
yet here we all set across from one another, six
complete strangers, voluntarily waiting to share seventeen dishes made from
(17:57):
squirrels by seventeen teams of peace people we didn't know,
some from right down the road and others all the
way from Alaska. Now I've been to Alaska. Those folks
put in some effort just to get there. Promptly at
twelve o'clock they started bringing in the groceries. I ain't
never seen squirrel fixed, all the different ways they were
(18:19):
making it. Lots of Messican flavored dishes, some Asian influence,
and other places from around the world, but none of
what I was expecting. I figured I'd be eating fried
squirrel with biscuits and gravy about nineteen times that day,
which is my favorite, or squirreling dumplings, or squirrel mulligan,
maybe a squirrel taco or two. I wasn't even close
(18:42):
to what we had to eat. I can say this
most assuredly, though, but it was all good. I would
eat every dish I sampled again. There wasn't a dud
and a bunch, But just like most things, some were
just better than others. The best thing of it was
the dishes. They weren't judged against each other. Each dish
(19:04):
was competing against themselves. By presentation, use of the required ingredients,
overall score, and of course the taste. But there was
also a side dish that had to be scored down
to a decimal point, which serves as a tiebreaker in
the unlikely event that that should happen. Unlikely event that
(19:25):
always makes me think about those flight attendants demonstrating those
oxygen masks that are supposed to fall from the overhead
compartment if the airplane should suddenly lose cabin pressure. Those
things like they were made by Fisher Price. Come on,
oxygen is flowing, even if the bag ain't inflated.
Speaker 2 (19:44):
Whatever. With a tally.
Speaker 1 (19:47):
Finally, in some folks from the great state of Kentucky
walked away with first place, But I tell you everybody
there was the real winner. On a random Saturday in September,
literally thousands of people from all walks of life gathered
in one spot to celebrate cooking a squirrel. I never
(20:08):
heard a harsh word, an argument, or the first political statement.
It was just people being adventurous, some being nostalgic, some
being inquisitive, all of us being respectful. I wish you'd
been there for those of you that weren't. I hope
you'll make plans to be there next year. For those
that were, I'm gonna be watching for you. You better
(20:30):
come on back. Now here's something else you probably don't
know about Old Joe Wilson. He started this thing by
taking advantage of an opportunity that presented itself to showcase
not only Arkansas, but his way of life, A way
(20:53):
of life that represents people gathering together over a meal
of any kind to fellowship and share stories about the
things that are dear to them. Now that ain't just
in Arkansas. That's in every state of this nation. And
it's time we all got together and supported one another.
Whether it's squirrels in the Ozarks, or the Muskrat Festival
(21:14):
in Maryland or the Walleye Festival in Ohio, invite someone
to share that experience with you, preferably someone that most
likely would not do it on their own. We got
room for them, and we need all the folks we
can get on our side. I get some great invitations
to go hunt places all over this wonderful country. I
(21:38):
get so many that I could never go to all
of them in five hunting seasons, much less one. So
that's your challenge this week. If you was going to
ask me to go on a cool hunting or a
fishing trip. Ask someone to go in my place that's
never been and send me the pictures of what I missed.
(21:58):
You're going to make a new friend and we're going
to get another person on our side except bo hunting ELK.
Speaker 2 (22:05):
Don't ask the other guy, ask me. I'm going on
that one. Now.
Speaker 1 (22:11):
I'm doing all this on my own, and Joe's gonna
hear about it right when y'all do. But if there's
a business that's interested in helping sponsor next year's world
champion Squirreld cookoff, my faithful sidekick, editor and sound engineer
Rever Hanson is going to post Joe's email in the
show description.
Speaker 2 (22:30):
I thank y'all so much for listening. My bellies full
of squirrel. I got a big smile on my face.
Speaker 1 (22:36):
This is Brent Reeves signing off.
Speaker 2 (22:39):
Y'all be careful
Welcome to this country Life. I'm your host, Brent Reeves
from coon hunting to trot lining and just general country living.
Speaker 2 (00:14):
I want you to stay a while.
Speaker 1 (00:15):
As I share my stories and the country skills.
Speaker 2 (00:17):
That will help you beat the system.
Speaker 1 (00:19):
This Country Life is proudly presented as part of Meat
Eaters Podcast Network, bringing you the best outdoor podcast.
Speaker 2 (00:27):
The airways have to offer.
Speaker 1 (00:29):
All right, friends, pull you up a chair or drop
that tailgate.
Speaker 2 (00:33):
I think I got a thing or two to teach you.
Speaker 1 (00:40):
The World Champion Squirrel Cookoff. I was honored to be
a judge at the twenty twenty three World Champion Squirrel
Cookoff in Springdale, Arkansas. Folks gathered from all over the
nation to share a day of family oriented fun in
the Ozark Mountains. Were there to compete, some were there
(01:02):
to eat. Some were there out of simple curiosity and
admittedly wanting to see the stereotypical barefooted hellbillies of the
South cooking and eating squirrels. Now, what they witnessed was
something quite different and surprising to some, including yours. Truly,
we're going to talk about all of that, but first I'm.
Speaker 2 (01:25):
Going to tell you a story.
Speaker 1 (01:36):
Squirrel season many moons Ago opened on the first day
of October, and every year you'd find me, my brother,
and various others at our deer camp for the annual
opening day in early October. The hardwood trees that squirrels
feed in normally still hold the majority of their leaves.
This requires us to slip undetected as possible through the
(01:58):
woods into the tempest, bout the squirrel and take a
shot at him before he sees us. Most of the
time you can hear a squirrel jumping from limb to limb,
or chewing on acorns as they feed. Remarkably, you can
hear a squirrel cutting an acre or a hick or
nut for quite a long ways that the wind.
Speaker 2 (02:17):
Ain't blown too hard.
Speaker 1 (02:19):
Dogs aren't a lot of help this time of year
because the barkin makes the squirrel set still and they're
hard to find amongst all the leaves. My older brother
Tim is a very accomplished outdoorsman. He taught me a
lot about the outdoors, and more than a few of
my best memories are with him. This is one of them.
The first person out of the woods with their limb
(02:40):
of squirrels always drew dragging rights. The contest was narrowed
further between Tim and I to see who the first
person would be to kill the first squirrel on opening day.
The first shot to break the stillness of a cool
morning and to hear the echo roll through the hardwood
bottoms was a badge of honor between he and I.
(03:02):
For three or four years in a row, I had
been the first to open squirrel season in our group,
and I didn't care if I got my limit before Tim,
or even if I killed my limit. I just wanted
to be first, and so did Tim. The day would
start well before daylight. We would meet at Tim's house
for a breakfast of biscuits and gravy and coffee. TAM's
(03:24):
brother in law, Joe Bryant, who was just like our brother,
would be there. Tim's father in law, mister Billy Bryant,
our turkey hunting mentor, and few other close friends would
sometimes get the invite, but it was basically the Bryant
and Reeves deer camp crew. We would have our breakfast,
then drive across the pasture to the edge of the
creek bottoms. From there we'd separate like a coved quail
(03:48):
in the darkness, each going to his favorite hunting spot
to wait for daylight and the squirrels to start stirring.
It was the official kickoff to hunting season every year.
It had been our tradation for a long time. Meat
at Thams, eat breakfast and go hunt. And my brother
makes the best coffee in the world. I love coffee
(04:10):
on a good, cool morning. I love coffee on every morning,
but coffee it hates me every day of the year.
On this particular morning, the moon was large and full
and gave enough light to move through the woods without
the aid of a flashlight, and we each made our
way to our hunting spot, agreeing we would all meet
(04:31):
back up at the truck before dinner. For those keeping
score at home, dinner means noon.
Speaker 2 (04:37):
Now.
Speaker 1 (04:37):
I found my way to my spot and I sat
down under a large red oak tree to relax and
wait for the sun to come up. There hadn't even
been a hint of daylight back to the east, but
you could see surprisingly well in the bright moonlight, especially
after my eyes got completely acclimated to the dark. It
was such a cool, clear morning, there was no haze.
(04:59):
The star ours were nearly invisible because of how bright
the moon was, and the moon was so clear that
you could easily see the craters and all the definitions
of the different shades of gray. I could see my
breath when I exhaled against the moon.
Speaker 2 (05:14):
It was perfect.
Speaker 1 (05:16):
I was at peace and in one of my favorite
places on Earth, and with the folks I wanted to
be with. It just didn't get much better than this.
Why couldn't mess this up? Tim's world famous coffee?
Speaker 2 (05:31):
That's what it began to stir in my belly.
Speaker 1 (05:47):
The mixture of coffee, biscuits, and gravy was apparently at
odds with each other. The feeling of the feeling in
my stomach was a sharp jolt of pain that made
me sit straight up from my relaxed position against that
big red oak.
Speaker 2 (06:01):
It quickly went away to nothing that was close. Thought
I was gonna have an.
Speaker 1 (06:07):
Issue there for a minute, I went back to looking
at the moon. A few moments later, the next pain
felt like I'd been gut shot, and relief was only
going to come by letting nature run its course.
Speaker 2 (06:20):
There was no question it was about to happen.
Speaker 1 (06:24):
The only thing yet to be determined was if I
was gonna be able to get my overalls out of
the way in time to keep from having to walk
back to TAM's house necking, I assumed the position ingrained
in man from his humble beginnings before the days of
toilets and squatty potties, and exercised Thames.
Speaker 2 (06:39):
Coffee from my person.
Speaker 1 (06:42):
Now that operation pretty well runs on all the pilot
and I had nothing else to do during this time,
so I found myself staring at the moon again that
was shining so brightly through the hardwood trees. Daylight was
still minutes from breaking the pre dawn darkness, and my
belly was feeling in a great sense of relief. And
(07:02):
that's when I saw a squirrel run out on a limb,
silhoueted against that big old moon. He had an acron
in his paws, and he stopped and just sat there
having his breakfast. It looked like Norman Rockwell painted him
on that limb. My excitement sword what I'm fixing the
(07:22):
open squirrel season yet again, and this time I'm gonna
do it before daylight. Still resting in my baseball catcher's position,
I reached for my shotgun that was leaning against a
tree beside me. I loaded one shell, I took careful
aim and deliberate aim, what mister Bryant always referred to
(07:43):
as starvation aim. And I knocked that squirrel out of
that tree. He hit the ground with a thud, and
the echo of that shotgun rolled down through them bottoms
like that first clap of a big thunderstorm, bathing slowly
as it made its way cross the landscape. With my
overall still around my ankles, I was grinning from ear
(08:06):
to rear, already the victory in the first squirrel bagged competition.
That shotgun had announced to the world, but mainly to Tim,
the eye was the winner. No senner had the echo
died out. When I heard his response, it was faint,
but clearly distinct, just the same. He was nearly a
(08:31):
quarter of a mile from me, still waiting on daylight
in his usual opening day spot. Two words, one syllable each,
both of them yelled as loud as he could yell them,
A colorful yet unrefined description of what is left of
(08:51):
grass after coursing through the digestive system of a male
bovine bull.
Speaker 2 (09:02):
I'll spare you the rest. It was Tim's answer to
my victory shot.
Speaker 1 (09:07):
I finished my coffee purge, collected my squirrel, when it
got light enough to find him and walked through the
woods until I met Tim to prove.
Speaker 2 (09:15):
That I hadn't cheated. I had won again. And that's
just how that happened.
Speaker 1 (09:29):
The World Champion Squirrel Cookoff event was the brainchild of
my friend Joe Wilson. I don't believe in reincarnation, but
if I did, my money, all my money would be
on Joe Wilson being P. T. Barnum. You folks that
don't know who P. T. Barnum is, remember Google is
your friend.
Speaker 2 (09:50):
Look it up.
Speaker 1 (09:51):
He has been considered the greatest showman and producer of
entertainment in history, and that's where the similarity is in.
Unlike Phineas Taylor Barnum, Joe Wilson doesn't do these things
to lie in his pockets with cash. He does these
things and has been doing them for what seems like forever,
with no other goal than to spread joy, friendship, and
(10:14):
a shared appreciation for those that serve by serving them.
He pays for it himself out of his own pockets.
He's never asked for one bit of help, and that
needs to change. He does events for law enforcement and
other first responders, and that's a whole other animal and
it's a whole other show that we'll talk about another day.
(10:37):
But Joe Wilson started this thing off with a lie.
We've talked about it before in detail more than once
on the Bear Grease Render. If there's someone listening and
that doesn't know the story, I'll give you a brief
history lesson. Joe was contacted by a production company from
California through a series of handoffs that had had him
(10:57):
on the phone with the lady saying they were filming
a show in the area and wanted to do something
on folks eating bear meat and squirrels. Well, Joe thought
this was a great idea and a great way to
introduce Arkansas to a bigger audience, and long story short,
Joe reached out to everyone's favorite bear hunter, my buddy
(11:18):
Clay bold Nukem, and told the lady that the squirrel
eating wouldn't be a problem either, because Arkansas just happened
to be home to the World Championship Squirrel Cookoff. The
lady was excited and wanted to know where when the
event was, and Joe asked her, said, well, when are
y'all planning to be in the area and when she
told him. He said, well, well that's a coincidence. Well that's
(11:40):
right when the event is Joe had to scramble to
make that thing happen. And for the full story on
how that all came to be, check out episode one
sixteen of Bear Grease. To hear Joe tell it himself,
it's quite good. It was on that episode that Joe
invited me to be a judge, and I gladly accepted,
(12:00):
not knowing what to expect, but figuring it'd be a
fun time. I mean, folks are cooking and feeding me squirrels.
How could that not be good? That'll explain how I
got Springdale, but gave no hint about what would happen
once I got there. Eating some of the best squirrel
I ever eaten in my life was way down the
list on what happened on that recent Saturday in September.
(12:23):
I figured Joe was busy with final preparation, so on
the way up there, I had Alexis text him on
my phone Friday as we drove to the hotel, what
time do I need to be there tomorrow? Immediate response
from Joe as early as possible, As early as possible,
What does that mean. I was like, Alexis tell that fool.
(12:45):
I can be there at daylight if I need to be,
but just tell me a time. She texted him on
my phone. Joe, this is Brent's wife. He's driving. What
time would you like him to be there? Immediate response,
As early as you can, and ma'am, I could use
your help with an iguana, she read. She read it
(13:08):
out loud and slowly looked at me and said, is
he serious? I told her more than likely, and I
just dropped it.
Speaker 2 (13:15):
Now.
Speaker 1 (13:16):
We looked up the schedule and saw that it started
at nine, and I figured any time around nine would
be good. I kept thinking in the back of my
mind what Joe had said, as early as possible. The
next morning, we had a light breakfast and headed out
to the Arkansas Game and Fish Commission JB and John L.
(13:37):
Hunt Family Ozark Highlands Nature Center. The name is impressive,
but the nature center is unreal. Holy cow. If you're
a resident of Arkansas and anywhere within a day's drive
of this place, you should load the youngins up and
head that way. It's really nice, very educational, and a
(13:58):
great spot for any of it, but one like this man.
It was Taylor made. As we drove closer to the
nature center, I could see why Joe kept saying as
early as possible. The crowd at nine fifteen, fifteen minutes
after it started, was all ready big and getting bigger
by the minute. They had an organized parking system, with
(14:22):
buses coordinated bringing folks from parking areas and dropping them
off at the front door. I heard a few grumbles
about parking from people after the fact on Sunday, but nothing,
nothing but happy smiling faces.
Speaker 2 (14:37):
All day long.
Speaker 1 (14:38):
On Saturday, some folks told me that they skipped the
bus ride all together and just walk with their family
soaking in an Arkansas Saturday morning in the Ozarks. Now,
I'm all about appreciating where you are and taking advantage
of an opportunity to be one with nature, even better
when I can share it with my family. I'm also
(14:59):
a flat land so if I hadn't found one of
the two last parking spots close to the building, I'd
bet on that bus. Appreciating a diesel motor and a
padded bench seat. I met so many great people, a
lot of them there were from the Bear Grease in
this country life circle of folks, and none of them
were the same. It wasn't a copy and paste event.
(15:21):
There were a few people there that I talked to
that had never eaten a squirrel in their life and
didn't plan on eating any during that event. Some of
them had never eaten it before, and that day would
be their first attempt. I didn't talk to one person
that said they wish they hadn't came. Every one of
them that I talked to that tried it told me
(15:43):
that they had a better appreciation for how good it
was and if they'd eat it again. A few even
told me that they were going to start hunting on
their own and learning how to cook them, and they
were going to include their kids and their grandkids. Good Night, nurse,
What more could you want now? I don't know how
many people I talked to, but from the time we
(16:04):
got there a little after nine until we left around
four or so, it was one glorious conversation after another.
Speaker 2 (16:11):
I loved it.
Speaker 1 (16:13):
Folks showed me their bear pictures, their kids catfishing. I
looked at pictures of coon dogs and squirrel dogs, some
that were just getting started and others that had passed
on but were kept alive by talking about them. To
someone that can see the value that these dogs, places
and events had in their lives and the meaning that
(16:34):
they held in their hearts.
Speaker 2 (16:35):
Man, it's good.
Speaker 1 (16:50):
There was one break that started at twelve and for
nearly two hours, all the judges were sequestioned in a
big room. There were twelve of us, divided into two
judges teams of six. The plan was to take the
thirty five entries into the contest and number them one
through thirty five. One table would judge even numbered dishes
(17:11):
and the other table would handle the odd numbers. The
other five at my table included a professional chef, a
high end kitchen knife maker, another podcaster, a marketing guy
for an air rifle company, and an orthopedic surgeon. Now,
I thought to myself, this ought to be interesting. I
don't know if you could have come up with a
(17:32):
more random table of people. It was kind of like
joining the service. One day, everyone's doing their own thing
in their own place, and the next you're sitting around
in a mess hall with no hair, eating food you've
never seen before and wondering how you got there. And
yet here we all set across from one another, six
complete strangers, voluntarily waiting to share seventeen dishes made from
(17:57):
squirrels by seventeen teams of peace people we didn't know,
some from right down the road and others all the
way from Alaska. Now I've been to Alaska. Those folks
put in some effort just to get there. Promptly at
twelve o'clock they started bringing in the groceries. I ain't
never seen squirrel fixed, all the different ways they were
(18:19):
making it. Lots of Messican flavored dishes, some Asian influence,
and other places from around the world, but none of
what I was expecting. I figured I'd be eating fried
squirrel with biscuits and gravy about nineteen times that day,
which is my favorite, or squirreling dumplings, or squirrel mulligan,
maybe a squirrel taco or two. I wasn't even close
(18:42):
to what we had to eat. I can say this
most assuredly, though, but it was all good. I would
eat every dish I sampled again. There wasn't a dud
and a bunch, But just like most things, some were
just better than others. The best thing of it was
the dishes. They weren't judged against each other. Each dish
(19:04):
was competing against themselves. By presentation, use of the required ingredients,
overall score, and of course the taste. But there was
also a side dish that had to be scored down
to a decimal point, which serves as a tiebreaker in
the unlikely event that that should happen. Unlikely event that
(19:25):
always makes me think about those flight attendants demonstrating those
oxygen masks that are supposed to fall from the overhead
compartment if the airplane should suddenly lose cabin pressure. Those
things like they were made by Fisher Price. Come on,
oxygen is flowing, even if the bag ain't inflated.
Speaker 2 (19:44):
Whatever. With a tally.
Speaker 1 (19:47):
Finally, in some folks from the great state of Kentucky
walked away with first place, But I tell you everybody
there was the real winner. On a random Saturday in September,
literally thousands of people from all walks of life gathered
in one spot to celebrate cooking a squirrel. I never
(20:08):
heard a harsh word, an argument, or the first political statement.
It was just people being adventurous, some being nostalgic, some
being inquisitive, all of us being respectful. I wish you'd
been there for those of you that weren't. I hope
you'll make plans to be there next year. For those
that were, I'm gonna be watching for you. You better
(20:30):
come on back. Now here's something else you probably don't
know about Old Joe Wilson. He started this thing by
taking advantage of an opportunity that presented itself to showcase
not only Arkansas, but his way of life, A way
(20:53):
of life that represents people gathering together over a meal
of any kind to fellowship and share stories about the
things that are dear to them. Now that ain't just
in Arkansas. That's in every state of this nation. And
it's time we all got together and supported one another.
Whether it's squirrels in the Ozarks, or the Muskrat Festival
(21:14):
in Maryland or the Walleye Festival in Ohio, invite someone
to share that experience with you, preferably someone that most
likely would not do it on their own. We got
room for them, and we need all the folks we
can get on our side. I get some great invitations
to go hunt places all over this wonderful country. I
(21:38):
get so many that I could never go to all
of them in five hunting seasons, much less one. So
that's your challenge this week. If you was going to
ask me to go on a cool hunting or a
fishing trip. Ask someone to go in my place that's
never been and send me the pictures of what I missed.
(21:58):
You're going to make a new friend and we're going
to get another person on our side except bo hunting ELK.
Speaker 2 (22:05):
Don't ask the other guy, ask me. I'm going on
that one. Now.
Speaker 1 (22:11):
I'm doing all this on my own, and Joe's gonna
hear about it right when y'all do. But if there's
a business that's interested in helping sponsor next year's world
champion Squirreld cookoff, my faithful sidekick, editor and sound engineer
Rever Hanson is going to post Joe's email in the
show description.
Speaker 2 (22:30):
I thank y'all so much for listening. My bellies full
of squirrel. I got a big smile on my face.
Speaker 1 (22:36):
This is Brent Reeves signing off.
Speaker 2 (22:39):
Y'all be careful
Host
Clay Newcomb
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