December 9, 2025 • 27 mins
Ever wonder what wild game Kent Rollins would cook for the holidays? From South Louisiana to Oklahoma, this episode of Gun Talk Hunt brings together food, hunting, and heritage. Host KJ is joined by Gun Talk’s Ryan Gresham and cowboy chef Kent Rollins to talk duck recipes, wild game prep, and what it takes to turn your harvest into something memorable.
This Gun Talk Hunt is brought to you by Ruger, Remington Ammunition, Range Ready Studios, and ZEISS.
About Gun Talk Hunt
Gun Talk Media's Gun Talk Hunt, with Kevin “KJ” Jarnagin, pairs decades of experience with today’s latest tools and technology to help you succeed in the field. Whether it runs or flies - no matter what game you pursue - Gun Talk Hunt is a multi-platform podcast that gives today’s hunters a voice in the digital world.
For more content from Gun Talk Media, visit guntalk.com or subscribe on YouTube, Rumble, Facebook, Instagram, and X. Catch First Person Defender on the new Official FPD YouTube channel. Watch Gun Talk Nation on its new YouTube channel. Catch Gun Talk Hunt on the new dedicated YouTube Channel. Listen to all Gun Talk Podcasts with Spreaker, iHeart, Apple Podcasts, Spotify or wherever you find podcasts.
Copyright ©2025 Freefire Media, LLC
Gun Talk Hunt 12.09.25
Become a supporter of this podcast: https://www.spreaker.com/podcast/gun-talk--6185159/support.
This Gun Talk Hunt is brought to you by Ruger, Remington Ammunition, Range Ready Studios, and ZEISS.
About Gun Talk Hunt
Gun Talk Media's Gun Talk Hunt, with Kevin “KJ” Jarnagin, pairs decades of experience with today’s latest tools and technology to help you succeed in the field. Whether it runs or flies - no matter what game you pursue - Gun Talk Hunt is a multi-platform podcast that gives today’s hunters a voice in the digital world.
For more content from Gun Talk Media, visit guntalk.com or subscribe on YouTube, Rumble, Facebook, Instagram, and X. Catch First Person Defender on the new Official FPD YouTube channel. Watch Gun Talk Nation on its new YouTube channel. Catch Gun Talk Hunt on the new dedicated YouTube Channel. Listen to all Gun Talk Podcasts with Spreaker, iHeart, Apple Podcasts, Spotify or wherever you find podcasts.
Copyright ©2025 Freefire Media, LLC
Gun Talk Hunt 12.09.25
Become a supporter of this podcast: https://www.spreaker.com/podcast/gun-talk--6185159/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You ready to start those mouths watering. Well, this is
the episode for you if you want to learn how
to cook duck gumbo, or learn from the master himself,
mister Kent Rawlins on how to cook quail and many
other things. I'm kJ, you found the right place. We
go all over this little blue orb sharing stories and
(00:22):
tactics about chasing wild gang.
Speaker 2 (00:25):
Now let's get on the mount. Welcome in all you
gun Talk hunters.
Speaker 1 (00:32):
I'm your host, kJ, and today we've got a good one,
a star studded lineup. We're down here in South Louisiana
and we go all the way up to Oklahoma. But
this episode is brought to you by Remington, Amo, Ruger
and Range Ready Studios. For my first guest, we're going
all the way across the hall to my boss and
(00:56):
the CEO of Gun Talk Media. We're a host of
Gun Talk Nation, Ryan Gresham. Welcome in, dude.
Speaker 3 (01:02):
Thank you for having me on your show. Sir.
Speaker 1 (01:05):
I know it's like it's one of those things like
when you like get in a pinch and you're like, oh,
but but today's topic. We're going over like recipes and
you are notorious around the office and locally for like
having some phenomenal duck recipes, and that's why I was like, man, like,
why go anywhere else when you got like the master
(01:25):
of duck right across the hallway.
Speaker 4 (01:28):
Definitely not gonna make that claim, but yeah, I mean
I've always been I like to hunt, I like to fish,
but I like to harvest the meat and cook the
meat and eat the meat.
Speaker 3 (01:40):
Yeah, usually with wine. And I mean it's like, well,
why wouldn't you do that?
Speaker 4 (01:43):
And it's funny because and I can say this because
she says it. My wife says I'm a better cook
than her, And I mean that's part of the enjoyment.
Wouldn't you say that? Growing up hunting and going to
hunting camps. Yeah, some of the best meals that you
have were a hunting camps.
Speaker 1 (02:01):
Yeah, because usually I'm starving by the end of the day.
And it's like a lot of times it doesn't matter
what you eat, but when you know, like you're harvesting
and you're cooking what you're harvesting, like that adds a
little different, Like there's a little bit more flavor in it.
Speaker 2 (02:14):
Like when it's when it's like you're doing it.
Speaker 4 (02:16):
Well, you want to maximize because you went to a
lot of effort, time and expense and all those things
to get this damn duck. Yeah, oh yeah, I want
to maximize like the enjoyment of it. Right, if you're
cooking for your buddies at hunting camp, there's a little
bit of like I better show up and do a
good job here.
Speaker 1 (02:33):
Well, So there was a couple of years ago and
it was like me and my buddy in camp and
like I had brought back like blacktail from from Alaska,
and I don't know what I did different, but like
those were the best like medallion like skewers of loin
that I have ever had.
Speaker 2 (02:55):
Like yeah, he was like he still talks about to
this day.
Speaker 1 (02:57):
And I said, like, I'm like, man, if I could
harness that every meal, I'd be awesome.
Speaker 4 (03:02):
It's the only problem with winging it is because they're
like that was great.
Speaker 3 (03:05):
Do that again, Like one.
Speaker 2 (03:07):
Did I have?
Speaker 1 (03:08):
Like it's like I bought this seasoning from little United
Grocery store in Hollis, Oklahoma, and like and I'm like
I don't remember what it was and I can't find
it anywhere else, So you know, it is what.
Speaker 2 (03:21):
Speaking of winging it, Yes, let's talk.
Speaker 1 (03:24):
Let's talk a little bit about duck, because duck's one
of those ducks, one of those recipes that you go, well,
I shot a lot of ducks and everybody's like, well,
I'm gonna make duck poppers, right, those aren't bad.
Speaker 2 (03:35):
That's everybody's go to.
Speaker 1 (03:37):
And if you don't know, that's like, you marinate it,
you season it, and then it's cream, cheese, halapeno. Wrap
that stuff in bacon and you're good to go. Yep,
and it's phenomenal.
Speaker 3 (03:47):
It's great, great, delicious, crowd please it.
Speaker 4 (03:49):
It's also I will say, you can do the quick
and dirty poor Man's duck popper of marinate it, wrapping
and bacon.
Speaker 3 (03:56):
Also really good, really good, I will say, but they elevate.
Speaker 4 (04:00):
I bought some maple bourbon bacon on a whim at
the store, just looking for bacon, and it was like
maple bourbon bacon. Yeah, so Dale's low sodium marinade because
that stuff all has like soy sauce, super salty, so
low sodium marinade and then wrap it with the maple
(04:23):
bourbon bacon, grill it sort of maybe try to do
a little smokiness on it.
Speaker 3 (04:28):
That was delicious really, But people.
Speaker 4 (04:31):
Are funny because they'll say, oh, duck, that's like it's livery,
it's dark.
Speaker 3 (04:36):
I mean a few tricks.
Speaker 4 (04:38):
People will soak it a milk, but marinate it. Those
things get a little bit of the blood out, a
little the gaminess out. I have a buddy who is
a chef who swears by dry aging duck in the
fridge for a week, so he'll I mean, I guess
there's different ways to do it. And you can do
this with a whole duck, or even if you breast
out the duck. If you can leave this the fat
(05:01):
on the skin on, that's a great thing. Rinse it,
dry it, put it on a plate uncovered in the
fridge for six or seven days, and then he treats
it like a piece of filet mignon, salt and pepper,
sert in a skillet medium rare, and it's delicious. And
some people will be like, really, seven days in the fridge, it's.
Speaker 3 (05:23):
Not going to go bad.
Speaker 2 (05:24):
But I mean it's cold, Yeah.
Speaker 3 (05:26):
It's cold.
Speaker 4 (05:27):
I mean, there's there's another guy just the other day
I was talking about that. It's like, really, he doesn't
even clean his ducks. He doesn't even pluck them. He
I guess he cleans them, like, guts them right, and
then puts them the fridge for three or four days
and sort of dry ages them a little bit and
then goes out and plucks them.
Speaker 2 (05:45):
Man, So the.
Speaker 3 (05:45):
Preparation part is is a factor here.
Speaker 4 (05:48):
So whether you brust them out or whether you have
whole ducks, you know, it kind of depends. I I'll
do it both ways. I love a whole duck with
all the fat on there. But sometimes you're lazy. Sometimes
you go like sometimes we get to go to a
guide or something and then you know some outfitter and
they'll give you the plucked whole ducks right sweet.
Speaker 3 (06:08):
To do it.
Speaker 1 (06:09):
That's good and I find it you're a little bit
more adventurous like, and you like figure out different ways
to do things when it's not prepared exactly how you
normally do it.
Speaker 2 (06:18):
Because normally we.
Speaker 1 (06:18):
Just breast them out and we just cut the breast
off and then we're good to go. That's why ninety
percent of my duck is done as a popper is
because like I haven't taken the time to pluck a
duck or right, Yeah, that sounds funny now that I'd like, say,
am I pluck a duck?
Speaker 2 (06:33):
Well, pluck a duck?
Speaker 4 (06:33):
And dude, that's a hot topic too, is people will
I mean that's common. You breast out ducks. It's a
quick and easy way to do it. There's some hunters
that get really upset about that, Yeah, because they say
you're wasting there, You're not maximizing the duck.
Speaker 3 (06:51):
Could I could argue it both ways? I could argue
both ways.
Speaker 4 (06:53):
Yeah, you know, but I mean, you know, like how
much meat do you really get off a duck leg?
Speaker 3 (06:58):
I mean maybe if I like, now that being said,
I'm not a waster of meat. I mean, we know, dude,
I went look, I went on a snow goose hunt
a few years back.
Speaker 4 (07:08):
We killed about probably forty or fifty snow geese the
first day, and they're piled up in the guides truck
and we're.
Speaker 2 (07:16):
Like, what are you doing?
Speaker 3 (07:17):
So what are we doing with these?
Speaker 4 (07:18):
He's like, oh, you want these? Like we're not gonna
throw them in the trash? Yeah, I mean god, he
literally was like, oh you don't. We don't really like
snow geese, Which is also a funny thing. There certainly
are better and worse table fare for ducks and different
waterfowl whatever. But like, I mean, we're down here in
(07:41):
South Louisiana. I can make a gumbo out of anything
and it'll be good, I promise. I mean I took
a big old Canadian goose, and just one goose was
enough to make a goose and sausage gumbo. It's delicious, really,
But they're like, oh, I wouldn't want to eat that
big old thing.
Speaker 2 (07:57):
Why not?
Speaker 1 (07:58):
Why waste? I feel like there's fines for that. Ye
think there's fines for wanton waste.
Speaker 3 (08:04):
Yeah, like it's frowned upon that.
Speaker 1 (08:07):
It just baffles me on on some people's levels of
what they'll tolerate.
Speaker 2 (08:12):
And like, well, then why are you hunting it?
Speaker 3 (08:14):
Yeah?
Speaker 2 (08:14):
Like is it the thrill of the chase that gets you?
Speaker 1 (08:16):
But because like, the thrill of my chase doesn't end
at the break of a shot, Like it goes far
beyond that. Because you're bringing it into the kitchen, you're
sharing it with friends. So talk a little bit about gumbo,
because I like, your gumbo is phenomenal.
Speaker 2 (08:33):
I've had it multiple times. What are you doing different
than most?
Speaker 4 (08:38):
I don't know, it's really not. I guess you do
it enough and it's really not that complicated. The one
thing I do that maybe is somewhat different. I make
my own room, which some people they do the quick
and the quick and easy. You know ruin a jar,
which down here and maybe they sell at other places,
but in Louisiana they sell ruin a jar.
Speaker 2 (08:55):
They don't sell that in Oklahoma.
Speaker 4 (08:57):
I can, but I mean it's it's really not that hard.
People over complicate it. It's equal parts flour and oil
and you know, regular regular flour, canola oil. You can
do it with various types of oils. I've tried it
different ways, but probably canola oil. That oil is the
(09:19):
best thing. The way I do it, you get the
pan or the pot pretty hot, like medium high heat,
get it going, put the oil in, get the oil hot,
put the flour in, and whisk the flour. Maybe turn
the heat down to maybe medium. Because of which the
(09:40):
cardinal sin is you cannot burn the room. Yeah, even
if that over and over and and you know, for
like a lot of people like a darker room. Certainly
on like a duck in sausage gumbo. I think a
dark root works nice, but you do kind of you're
walking on a razor's edge when you got to get
to where like, okay, it's a tan roo and you're
(10:01):
and you're whisking, you're whisking, you're whisking basically the whole time.
Speaker 3 (10:06):
This isn't my thing.
Speaker 4 (10:07):
I've heard it somewhere, but like the time it takes
to drink a beer or two beers, and I don't
think it's actually possible to make a rue without having
a beer in your hand.
Speaker 2 (10:17):
What beer pairs well with rue?
Speaker 3 (10:20):
October Fest?
Speaker 2 (10:21):
Okay, MALTI sort of dark.
Speaker 3 (10:24):
Or an amber, you know, something like that. It's usually fall.
Speaker 4 (10:27):
It's a fall beer, right, so you're you know, then
you go, okay, it's tan. That's a light roue. That's
like an a two fa roue. And you keep going
and now it looks like milk chocolate, like that's acceptable.
But I d no, sucker, I'm gonna push the edge here.
Speaker 2 (10:44):
So you're on half of your second beer.
Speaker 3 (10:47):
Now, yeah, that's where you're at.
Speaker 4 (10:49):
Don't don't uh yeah, don't don't put don't go anywhere.
The doorbell rings, you're not answering the doorbell. Okay, you
get a text message, you're not.
Speaker 3 (10:58):
Answering the text.
Speaker 2 (10:59):
Doing this and do it halfway.
Speaker 3 (11:01):
My kids will not let me live down.
Speaker 4 (11:03):
The one time that I picked up my phone for
something during making a row and got distracted and then
I got went back and it was sticking to the
pot and it was burnt, and I mean I had
to start over.
Speaker 3 (11:14):
Okay, throw it out, wash.
Speaker 4 (11:16):
The pan, get more oil and flour, start over over.
You're done, Yeah, you're done. So yeah, I mean that's
the thing.
Speaker 3 (11:24):
I mean.
Speaker 4 (11:25):
Then you you do your thing. I mean a gumbo,
you can do whatever you want. It's free country. But
you can put tomatoes in it, or you don't put
put tomatoes in it.
Speaker 3 (11:36):
I don't care what you're what do you do? Either
one is fine. Either one is fine.
Speaker 4 (11:40):
You do it both ways, really, because some of the
Cajuns will be like your mama puts tomatoes in a gumbo,
like making fun. But I mean I've had it with
tomatoes and the gumbo. Now it shouldn't be TOMATOEI that's
not right. But if you want to put one tomato
in I don't know why, but they do it. It
should have Okrah because gumbo is African for okra.
Speaker 3 (12:06):
Really, yes, it comes from Africa.
Speaker 2 (12:08):
Well, then it has to have it.
Speaker 3 (12:09):
It's supposed to have okra in it. Rpple were like,
I don't like okra, they don't put it. I don't care.
Speaker 4 (12:14):
I'm just saying it's supposed to have word. Yeah, I
mean okra is a thickener, and then you put filae
in it, which fela is a thickener SaaS frost fruit.
But good good ingredients. That's the other part with good gumbo,
by good ingredients, especially like the sausageh yeah, good stuff.
Speaker 2 (12:34):
God, that's interesting.
Speaker 1 (12:35):
Yeah, that's I'm telling you, Like every time I have it,
I'm like, I need to make this.
Speaker 4 (12:41):
The other thing I'll I'll tell you on duck stuff,
duck is really suited for Asian so duck ali orange delicious.
Speaker 3 (12:50):
You're cooking it in sauce. It kind of helps it
from drying out.
Speaker 1 (12:52):
To what wall with duck, because if.
Speaker 4 (12:56):
You're going to Asia and spicy, I would go like
a lighter red like a pino or something like that. Actually,
I've heard that for gumbo, a malbec or a Zimondell
red works really well. But again to each his own whatever,
but not white. I mean, you can do whatever you want.
Speaker 2 (13:16):
But don't do a ardinay don't do a Shordina.
Speaker 1 (13:18):
Yeah, all right, well Ryan, thanks for joining us.
Speaker 2 (13:21):
Man.
Speaker 1 (13:22):
Now, hey, we're about to take a break right here,
and when you come back, we're talking to the one
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Those whoo moments.
Speaker 1 (15:40):
All right, Welcome back, all you gun talk hunters and
on the horn with me is the cast iron cowboy.
Speaker 2 (15:46):
Mister Kent Rollins can't welcome in.
Speaker 5 (15:48):
Man, hey, brother, thank you so much.
Speaker 6 (15:50):
It is always good to visit with some people that
have the same passion in life that I do.
Speaker 3 (15:56):
It is a.
Speaker 1 (15:56):
Passion because you know, we were talking earlier about, you know,
the connections that we have in Oklahoma, and it's such
a small world out there.
Speaker 2 (16:06):
But really this.
Speaker 1 (16:08):
Time of the year, man, guys are out in the
woods and they're they're filling their freezers and they're wondering
what they're going to do with all this meat around
the holiday times. So from the best cowboy chef out there.
Speaker 2 (16:21):
Mister Kent Rawlins, what are you doing with all this
wild game?
Speaker 6 (16:25):
Well, you know, Thanksgivings right around the corner, and we
used to call a lot of wild turkeys, you know,
whether we shot them with a bow or shotgun, either one.
But you know, I always did them differently each time
because I like to experiment. But I would always Brian
a wild turkey more than I would attain turkey, you know,
(16:46):
because I want to get that tenderness back in there.
And the Brian was usually just a lemon based with peppercorns, cloves, rosemary, garlic,
little thyme, you know, but it needs to soak a
good twelve to twenty four hours. But I've also just
filleted them breast out of there and made strips out
of them, marinate them and then just throw them right
(17:07):
on the grill.
Speaker 5 (17:07):
So there's so many ways you can do it.
Speaker 6 (17:10):
I remember on ranches, if we ever had something turkey
or something like that, I'd usually just dig a hole
in the ground and put him in a Dutch oven
and cook him that way really slow. He could get
like a four or five hour cook on him, you know,
so he'd be pretty tender. But there's a lot of
deer and a lot of elk out there right now too.
And you know, jerky meat has always been popular with hunters,
(17:33):
and you know, we've made a lot of jerky, whether
we varied from one recipe to the next.
Speaker 5 (17:37):
But I try to.
Speaker 6 (17:39):
Keep it to where it's really good lean meat, because
fat meat and jerky will spoil if it gets too
much to it. But I do love to if anytime
I'm cooking wild game, especially if it's something that's really lean,
and they are in our country this year out here
in New Mexico.
Speaker 5 (17:55):
There's not a lot of fat on them, you know.
Speaker 6 (17:58):
I like to add a little bacon grease or something
to it to get me some fat. If I'm grinding meat,
I'll use a lot of pork fat, but I'll also
just use straight bacon grease to give me a little
more flavor out of there. But you know, the worst
thing you can do with any wild game deer, elk,
something like that antelope is overcook it, you know, because
it dries out pretty quick if you do. It's meant
(18:20):
to be eat medium rare rare to medium rare. And
you know, because he done.
Speaker 5 (18:24):
Died once, ain't no sense in killing him twice on
the grill.
Speaker 1 (18:28):
I love how you put it, and you're absolutely right
because I get I get buddies out there and they're like,
you know, they're not used to cooking the wild game.
Or I give someone some meat and I say, yeah,
they're like, well how do you cook it? Like, well,
it's meat, it's meat. Like cook it like you would
like beef.
Speaker 5 (18:48):
You know.
Speaker 2 (18:48):
But yeah, that's the worst fear is over cooking it.
Speaker 5 (18:52):
Yeah.
Speaker 6 (18:52):
You know, we do a lot of venison, steak or
elk to where we'll smoke it just a minute and
then braise it in a really hot skin it and
finish it off with a red wine or something like that.
It's really good with buy some too, that a way.
So there's so much you can do to wild game
to even step it up to where you think, hey,
this might be actually better than anything I've eaten long time.
Speaker 1 (19:14):
Yeah, Like that's how ninety percent of the time it is.
They either don't know what they're eating and they think
it's fantastic, yeah, or they just love it.
Speaker 2 (19:23):
I mean, simple as that.
Speaker 5 (19:25):
You know.
Speaker 6 (19:25):
And it's We hunted quail for years and years down
there in southwest corner of Oklahoma, back when blue quail
wars the thick you couldn't hardly see the sun when
they'd get up from a covey rise, you know. But
fried quail has always been good, you know, biscuits and
gravy to go with that.
Speaker 5 (19:40):
But we baked a lot of quail too, you know.
Speaker 6 (19:43):
You take a chicken broth base, a little bit of
lemon juice, cover them with bacon, and just bake them
good and slow and then brown them really good right
at the end. And it's making me pretty hungry because
I ain't got to eat no quail in a couple
of years.
Speaker 1 (19:55):
I know. Well, the man, they're they're kind of getting scarce.
And we were talking just before we jumped on here
about you know, the population sizes are dwindling, and you'll
hear that they're back and then you're.
Speaker 2 (20:06):
Like, well, I'll just let them grow a little bit.
Speaker 1 (20:08):
Yeah, and then you don't hunt them, and then all
of a sudden they're gone. So you need to take
those opportunities while you can, because quail is one of
the most fantastic meals you can have.
Speaker 5 (20:17):
Oh it is. It is that.
Speaker 6 (20:18):
And for anybody that's got any stew meat, whether it
comes off deer or elk, whatever they got going. You know,
we did a video last winter in the snow about
chili Colorado, which is really good with any kind of meat,
but it's really good with deer elk. But the thing
that really sets it off too is we use a
lot of dried chilis when we're cooking something like that,
(20:39):
use an ancho chili, a guahilo chili. You just rehydrate
them and then stick a little chili they are ball
in there, which is a little obity little chili and
to add a little heat to it. But you can
serve that over rice or just over a tortilla, and
it is some fine dining.
Speaker 1 (20:54):
Yeah, the chili colorado is probably one of my favorite
Mexican dishes. Like I would say, that's that's probably up there.
Speaker 2 (21:01):
If I see it on the menu, it's definitely getting ordered.
Speaker 5 (21:04):
Yeah.
Speaker 6 (21:05):
Yeah, but don't forget don't forget that crock pot too.
If you got a deer roaster and elk roast, you know,
let that thing cook.
Speaker 5 (21:11):
Slow.
Speaker 6 (21:12):
This all this meat we get, you know, from the
Good Lord provided out there in the woods. It don't
have to be your throat on a fire. There's so
many ways to make it even more tender than it is.
Speaker 2 (21:22):
Awesome. That's excellent.
Speaker 1 (21:23):
So now that our mouths are watering and everything, it's
time to talk about a new show that's on Outdoor
Channel Monday nights nine thirty. That's Eastern time, so eight
thirty Central time for all you folks out there. But
cast Iron Cowboy, you've kind of like this show kind
of levels it up a little bit for you. So
talk about the filming process and what you guys went through.
Speaker 6 (21:46):
You know, we dreamed of this about eight years ago.
We have a lot of producers that would reach out
to us done a lot of food TV and they'd say, hey,
you know, we got this ideal for a show for you,
and I said, no, you don't. You know, y'all are
reality and we want to be real. But we had
a guy call about eight years ago from California and
I hung up on him the first time, and he
was really persistent and kept calling back. But they work
(22:09):
for Rabbit Foot Productions, which is out of Austin, and
he took this ideal. He didn't want to change it,
he just wanted to enhance it. And then we finally
got it to the Outdoor Channel. We started filming the
first season last year. We finished the second season already.
We highlight the American cowboy in the American rancher across
(22:30):
the United States and the history and the heritage that
they have brought about to the communities that surround them
and plus the nation they provide meat for. But we
wanted it to be to where it's let's showcase the history.
You know, cowboys been out there forever and ever. And
there's the end result is I want to raise the
best beef I can. But the way that differs from
(22:51):
a ranch in Florida to a ranch in Nevada is
totally different, you know, because of climate, and we wanted
to sort of highlight that and let people know what's
going on and on. And it's been a been a
great success. We've had a good time doing it. You know,
you go to some of them deals in the show,
like it takes place in one day, but you're sort
of there three days, sometimes four. Mother nature is always
(23:14):
in control. We've been blown away, we've been froze to death,
we've nearly had to heat stroke.
Speaker 5 (23:18):
So it has all been good.
Speaker 2 (23:21):
I mean it.
Speaker 1 (23:22):
It's entertaining and educational, and I think most programming like
really tries to kind of lean towards like, well, we
want to be entertaining and we want to be educational, and.
Speaker 2 (23:32):
How do you do that?
Speaker 1 (23:34):
Well, man, when you start talking like American cowboys and
the American heritage of like and cooking, you had cooking
into that and then see what you're serving on a
daily basis, that's it.
Speaker 2 (23:49):
It's it's must see TV, is what it is.
Speaker 6 (23:51):
Well, we appreciate that, my friend. We wanted to really
showcase the history there, you know, because we've been in
so many remote places. In the last thirty eight years
I have cooking for ranches or hunting camps, and never
take that for granted.
Speaker 5 (24:06):
What you get to see.
Speaker 6 (24:08):
We have the best view at our kitchen window every
day of the week, you know, and the people we
meet the ranches when you can sit down and get
to really visit with them folks. You know, whether it's
a family owned operation that's twenty thousand acres or it's
a ranch that's seven hundred and fifty thousand acres. You know,
you see a diversity of country and people.
Speaker 1 (24:29):
Well, it seems like different practices too, because not all
farms operate exactly the same, not all ranchers operate exactly
the same. You've probably seen everything from the small level
to the extreme high level ranchers and every cowboy in between,
like you're seeing the original Yellowstone, like you've seen everything
(24:52):
in between.
Speaker 5 (24:53):
Yeah.
Speaker 6 (24:54):
You know when when we were in Florida cooking on
a ranch and that guy down there told me, he said,
we're cattle ranchers, but we're also water farmers.
Speaker 5 (25:02):
He said, we get so much water.
Speaker 6 (25:04):
You know, we have to learn how to do with
this water and where to put it and stuff like that,
and then you get in places in Arizona where they're
getting nine inches of rain a year and you're thinking,
I would love some more water, you know, send it
my way to where you know, it might be three
cows to the section, maybe even two cows to the
section on some of this country, you know, so it's
(25:24):
totally different. They're putting up tons and tons of hay
in northern Nevada and northern Wyoming to try to make
it through the winter, you know. So it gets to
see it all and what the cowboys go through to
manage the ranch but also be stewards of the land
and take care of it.
Speaker 1 (25:42):
How have you?
Speaker 2 (25:43):
How have you?
Speaker 1 (25:44):
And this is kind of my final and I'm we've
got on this conversation just because it's it's such an
interesting topic as far as like how Kent is like
filming and seeing the development of the modern day rancher.
Speaker 2 (25:58):
How have you seen? What?
Speaker 1 (26:00):
What are practices that just outlived time? Like what are
you seeing from a lot of these ranches that remain
the same over time because man stuff doesn't operate. They've
got you know, side by sides and they're running you know,
mules and stuff like that what has always been the
consistent for the American rice.
Speaker 5 (26:21):
I think it's riding for the brand number one.
Speaker 6 (26:25):
The integrity and the hard work that you have and
the people that you trust to take care of it.
Whether you're out there beside them or you're gone, you
know that they're raising beef and they're taking care of
the country the way you want it to be. Because
one bad bite ruins a whole appetite, you know, So
you make sure the people that you have employed and
(26:45):
the people that are around you have the same goal
and the same mission in mind. And that's something that's
never changed as far as I know. I'd always hear
them old men say whether we is working cattle for
somebody across the river in Texas or we's in the
middle of Wyom, and you know, we're right for the brand.
It's their brand and we're going to take care of it.
Speaker 2 (27:03):
I love it all right.
Speaker 1 (27:05):
You can catch Cast Iron Cowboy mondays. They have showings
every day of the week, but the news shows happen
Monday night, nine thirty Eastern time. Make sure you check
them out. Mister Kent Rawlings and the Cast Iron Cowboy,
thanks for joining us.
Speaker 6 (27:22):
Man name brother thank you so much. I hope you
get some mini quail in the freezer.
Speaker 5 (27:26):
You can't eat a.
Speaker 2 (27:27):
Wall I hope so too.
Speaker 5 (27:29):
Well.
Speaker 1 (27:29):
Gun talk hunters, you know the drill. You know the drill,
and I say it every week. Keep those muzzles point
in a safe direction, and always be on the hunt.
You ready to start those mouths watering. Well, this is
the episode for you if you want to learn how
to cook duck gumbo, or learn from the master himself,
mister Kent Rawlins on how to cook quail and many
other things. I'm kJ, you found the right place. We
go all over this little blue orb sharing stories and
(00:22):
tactics about chasing wild gang.
Speaker 2 (00:25):
Now let's get on the mount. Welcome in all you
gun Talk hunters.
Speaker 1 (00:32):
I'm your host, kJ, and today we've got a good one,
a star studded lineup. We're down here in South Louisiana
and we go all the way up to Oklahoma. But
this episode is brought to you by Remington, Amo, Ruger
and Range Ready Studios. For my first guest, we're going
all the way across the hall to my boss and
(00:56):
the CEO of Gun Talk Media. We're a host of
Gun Talk Nation, Ryan Gresham. Welcome in, dude.
Speaker 3 (01:02):
Thank you for having me on your show. Sir.
Speaker 1 (01:05):
I know it's like it's one of those things like
when you like get in a pinch and you're like, oh,
but but today's topic. We're going over like recipes and
you are notorious around the office and locally for like
having some phenomenal duck recipes, and that's why I was like, man, like,
why go anywhere else when you got like the master
(01:25):
of duck right across the hallway.
Speaker 4 (01:28):
Definitely not gonna make that claim, but yeah, I mean
I've always been I like to hunt, I like to fish,
but I like to harvest the meat and cook the
meat and eat the meat.
Speaker 3 (01:40):
Yeah, usually with wine. And I mean it's like, well,
why wouldn't you do that?
Speaker 4 (01:43):
And it's funny because and I can say this because
she says it. My wife says I'm a better cook
than her, And I mean that's part of the enjoyment.
Wouldn't you say that? Growing up hunting and going to
hunting camps. Yeah, some of the best meals that you
have were a hunting camps.
Speaker 1 (02:01):
Yeah, because usually I'm starving by the end of the day.
And it's like a lot of times it doesn't matter
what you eat, but when you know, like you're harvesting
and you're cooking what you're harvesting, like that adds a
little different, Like there's a little bit more flavor in it.
Speaker 2 (02:14):
Like when it's when it's like you're doing it.
Speaker 4 (02:16):
Well, you want to maximize because you went to a
lot of effort, time and expense and all those things
to get this damn duck. Yeah, oh yeah, I want
to maximize like the enjoyment of it. Right, if you're
cooking for your buddies at hunting camp, there's a little
bit of like I better show up and do a
good job here.
Speaker 1 (02:33):
Well, So there was a couple of years ago and
it was like me and my buddy in camp and
like I had brought back like blacktail from from Alaska,
and I don't know what I did different, but like
those were the best like medallion like skewers of loin
that I have ever had.
Speaker 2 (02:55):
Like yeah, he was like he still talks about to
this day.
Speaker 1 (02:57):
And I said, like, I'm like, man, if I could
harness that every meal, I'd be awesome.
Speaker 4 (03:02):
It's the only problem with winging it is because they're
like that was great.
Speaker 3 (03:05):
Do that again, Like one.
Speaker 2 (03:07):
Did I have?
Speaker 1 (03:08):
Like it's like I bought this seasoning from little United
Grocery store in Hollis, Oklahoma, and like and I'm like
I don't remember what it was and I can't find
it anywhere else, So you know, it is what.
Speaker 2 (03:21):
Speaking of winging it, Yes, let's talk.
Speaker 1 (03:24):
Let's talk a little bit about duck, because duck's one
of those ducks, one of those recipes that you go, well,
I shot a lot of ducks and everybody's like, well,
I'm gonna make duck poppers, right, those aren't bad.
Speaker 2 (03:35):
That's everybody's go to.
Speaker 1 (03:37):
And if you don't know, that's like, you marinate it,
you season it, and then it's cream, cheese, halapeno. Wrap
that stuff in bacon and you're good to go. Yep,
and it's phenomenal.
Speaker 3 (03:47):
It's great, great, delicious, crowd please it.
Speaker 4 (03:49):
It's also I will say, you can do the quick
and dirty poor Man's duck popper of marinate it, wrapping
and bacon.
Speaker 3 (03:56):
Also really good, really good, I will say, but they elevate.
Speaker 4 (04:00):
I bought some maple bourbon bacon on a whim at
the store, just looking for bacon, and it was like
maple bourbon bacon. Yeah, so Dale's low sodium marinade because
that stuff all has like soy sauce, super salty, so
low sodium marinade and then wrap it with the maple
(04:23):
bourbon bacon, grill it sort of maybe try to do
a little smokiness on it.
Speaker 3 (04:28):
That was delicious really, But people.
Speaker 4 (04:31):
Are funny because they'll say, oh, duck, that's like it's livery,
it's dark.
Speaker 3 (04:36):
I mean a few tricks.
Speaker 4 (04:38):
People will soak it a milk, but marinate it. Those
things get a little bit of the blood out, a
little the gaminess out. I have a buddy who is
a chef who swears by dry aging duck in the
fridge for a week, so he'll I mean, I guess
there's different ways to do it. And you can do
this with a whole duck, or even if you breast
out the duck. If you can leave this the fat
(05:01):
on the skin on, that's a great thing. Rinse it,
dry it, put it on a plate uncovered in the
fridge for six or seven days, and then he treats
it like a piece of filet mignon, salt and pepper,
sert in a skillet medium rare, and it's delicious. And
some people will be like, really, seven days in the fridge, it's.
Speaker 3 (05:23):
Not going to go bad.
Speaker 2 (05:24):
But I mean it's cold, Yeah.
Speaker 3 (05:26):
It's cold.
Speaker 4 (05:27):
I mean, there's there's another guy just the other day
I was talking about that. It's like, really, he doesn't
even clean his ducks. He doesn't even pluck them. He
I guess he cleans them, like, guts them right, and
then puts them the fridge for three or four days
and sort of dry ages them a little bit and
then goes out and plucks them.
Speaker 2 (05:45):
Man, So the.
Speaker 3 (05:45):
Preparation part is is a factor here.
Speaker 4 (05:48):
So whether you brust them out or whether you have
whole ducks, you know, it kind of depends. I I'll
do it both ways. I love a whole duck with
all the fat on there. But sometimes you're lazy. Sometimes
you go like sometimes we get to go to a
guide or something and then you know some outfitter and
they'll give you the plucked whole ducks right sweet.
Speaker 3 (06:08):
To do it.
Speaker 1 (06:09):
That's good and I find it you're a little bit
more adventurous like, and you like figure out different ways
to do things when it's not prepared exactly how you
normally do it.
Speaker 2 (06:18):
Because normally we.
Speaker 1 (06:18):
Just breast them out and we just cut the breast
off and then we're good to go. That's why ninety
percent of my duck is done as a popper is
because like I haven't taken the time to pluck a
duck or right, Yeah, that sounds funny now that I'd like, say,
am I pluck a duck?
Speaker 2 (06:33):
Well, pluck a duck?
Speaker 4 (06:33):
And dude, that's a hot topic too, is people will
I mean that's common. You breast out ducks. It's a
quick and easy way to do it. There's some hunters
that get really upset about that, Yeah, because they say
you're wasting there, You're not maximizing the duck.
Speaker 3 (06:51):
Could I could argue it both ways? I could argue
both ways.
Speaker 4 (06:53):
Yeah, you know, but I mean, you know, like how
much meat do you really get off a duck leg?
Speaker 3 (06:58):
I mean maybe if I like, now that being said,
I'm not a waster of meat. I mean, we know, dude,
I went look, I went on a snow goose hunt
a few years back.
Speaker 4 (07:08):
We killed about probably forty or fifty snow geese the
first day, and they're piled up in the guides truck
and we're.
Speaker 2 (07:16):
Like, what are you doing?
Speaker 3 (07:17):
So what are we doing with these?
Speaker 4 (07:18):
He's like, oh, you want these? Like we're not gonna
throw them in the trash? Yeah, I mean god, he
literally was like, oh you don't. We don't really like
snow geese, Which is also a funny thing. There certainly
are better and worse table fare for ducks and different
waterfowl whatever. But like, I mean, we're down here in
(07:41):
South Louisiana. I can make a gumbo out of anything
and it'll be good, I promise. I mean I took
a big old Canadian goose, and just one goose was
enough to make a goose and sausage gumbo. It's delicious, really,
But they're like, oh, I wouldn't want to eat that
big old thing.
Speaker 2 (07:57):
Why not?
Speaker 1 (07:58):
Why waste? I feel like there's fines for that. Ye
think there's fines for wanton waste.
Speaker 3 (08:04):
Yeah, like it's frowned upon that.
Speaker 1 (08:07):
It just baffles me on on some people's levels of
what they'll tolerate.
Speaker 2 (08:12):
And like, well, then why are you hunting it?
Speaker 3 (08:14):
Yeah?
Speaker 2 (08:14):
Like is it the thrill of the chase that gets you?
Speaker 1 (08:16):
But because like, the thrill of my chase doesn't end
at the break of a shot, Like it goes far
beyond that. Because you're bringing it into the kitchen, you're
sharing it with friends. So talk a little bit about gumbo,
because I like, your gumbo is phenomenal.
Speaker 2 (08:33):
I've had it multiple times. What are you doing different
than most?
Speaker 4 (08:38):
I don't know, it's really not. I guess you do
it enough and it's really not that complicated. The one
thing I do that maybe is somewhat different. I make
my own room, which some people they do the quick
and the quick and easy. You know ruin a jar,
which down here and maybe they sell at other places,
but in Louisiana they sell ruin a jar.
Speaker 2 (08:55):
They don't sell that in Oklahoma.
Speaker 4 (08:57):
I can, but I mean it's it's really not that hard.
People over complicate it. It's equal parts flour and oil
and you know, regular regular flour, canola oil. You can
do it with various types of oils. I've tried it
different ways, but probably canola oil. That oil is the
(09:19):
best thing. The way I do it, you get the
pan or the pot pretty hot, like medium high heat,
get it going, put the oil in, get the oil hot,
put the flour in, and whisk the flour. Maybe turn
the heat down to maybe medium. Because of which the
(09:40):
cardinal sin is you cannot burn the room. Yeah, even
if that over and over and and you know, for
like a lot of people like a darker room. Certainly
on like a duck in sausage gumbo. I think a
dark root works nice, but you do kind of you're
walking on a razor's edge when you got to get
to where like, okay, it's a tan roo and you're
(10:01):
and you're whisking, you're whisking, you're whisking basically the whole time.
Speaker 3 (10:06):
This isn't my thing.
Speaker 4 (10:07):
I've heard it somewhere, but like the time it takes
to drink a beer or two beers, and I don't
think it's actually possible to make a rue without having
a beer in your hand.
Speaker 2 (10:17):
What beer pairs well with rue?
Speaker 3 (10:20):
October Fest?
Speaker 2 (10:21):
Okay, MALTI sort of dark.
Speaker 3 (10:24):
Or an amber, you know, something like that. It's usually fall.
Speaker 4 (10:27):
It's a fall beer, right, so you're you know, then
you go, okay, it's tan. That's a light roue. That's
like an a two fa roue. And you keep going
and now it looks like milk chocolate, like that's acceptable.
But I d no, sucker, I'm gonna push the edge here.
Speaker 2 (10:44):
So you're on half of your second beer.
Speaker 3 (10:47):
Now, yeah, that's where you're at.
Speaker 4 (10:49):
Don't don't uh yeah, don't don't put don't go anywhere.
The doorbell rings, you're not answering the doorbell. Okay, you
get a text message, you're not.
Speaker 3 (10:58):
Answering the text.
Speaker 2 (10:59):
Doing this and do it halfway.
Speaker 3 (11:01):
My kids will not let me live down.
Speaker 4 (11:03):
The one time that I picked up my phone for
something during making a row and got distracted and then
I got went back and it was sticking to the
pot and it was burnt, and I mean I had
to start over.
Speaker 3 (11:14):
Okay, throw it out, wash.
Speaker 4 (11:16):
The pan, get more oil and flour, start over over.
You're done, Yeah, you're done. So yeah, I mean that's
the thing.
Speaker 3 (11:24):
I mean.
Speaker 4 (11:25):
Then you you do your thing. I mean a gumbo,
you can do whatever you want. It's free country. But
you can put tomatoes in it, or you don't put
put tomatoes in it.
Speaker 3 (11:36):
I don't care what you're what do you do? Either
one is fine. Either one is fine.
Speaker 4 (11:40):
You do it both ways, really, because some of the
Cajuns will be like your mama puts tomatoes in a gumbo,
like making fun. But I mean I've had it with
tomatoes and the gumbo. Now it shouldn't be TOMATOEI that's
not right. But if you want to put one tomato
in I don't know why, but they do it. It
should have Okrah because gumbo is African for okra.
Speaker 3 (12:06):
Really, yes, it comes from Africa.
Speaker 2 (12:08):
Well, then it has to have it.
Speaker 3 (12:09):
It's supposed to have okra in it. Rpple were like,
I don't like okra, they don't put it. I don't care.
Speaker 4 (12:14):
I'm just saying it's supposed to have word. Yeah, I
mean okra is a thickener, and then you put filae
in it, which fela is a thickener SaaS frost fruit.
But good good ingredients. That's the other part with good gumbo,
by good ingredients, especially like the sausageh yeah, good stuff.
Speaker 2 (12:34):
God, that's interesting.
Speaker 1 (12:35):
Yeah, that's I'm telling you, Like every time I have it,
I'm like, I need to make this.
Speaker 4 (12:41):
The other thing I'll I'll tell you on duck stuff,
duck is really suited for Asian so duck ali orange delicious.
Speaker 3 (12:50):
You're cooking it in sauce. It kind of helps it
from drying out.
Speaker 1 (12:52):
To what wall with duck, because if.
Speaker 4 (12:56):
You're going to Asia and spicy, I would go like
a lighter red like a pino or something like that. Actually,
I've heard that for gumbo, a malbec or a Zimondell
red works really well. But again to each his own whatever,
but not white. I mean, you can do whatever you want.
Speaker 2 (13:16):
But don't do a ardinay don't do a Shordina.
Speaker 1 (13:18):
Yeah, all right, well Ryan, thanks for joining us.
Speaker 2 (13:21):
Man.
Speaker 1 (13:22):
Now, hey, we're about to take a break right here,
and when you come back, we're talking to the one
and only cast Iron Cowboy, mister Kent Rowland. Looking to
level up your hunt and tighten up those groups, Well,
look no further than Remington Ammo.
Speaker 2 (13:39):
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Speaker 1 (13:41):
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Speaker 2 (13:48):
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Speaker 1 (13:49):
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Speaker 2 (15:36):
Those whoo moments.
Speaker 1 (15:40):
All right, Welcome back, all you gun talk hunters and
on the horn with me is the cast iron cowboy.
Speaker 2 (15:46):
Mister Kent Rollins can't welcome in.
Speaker 5 (15:48):
Man, hey, brother, thank you so much.
Speaker 6 (15:50):
It is always good to visit with some people that
have the same passion in life that I do.
Speaker 3 (15:56):
It is a.
Speaker 1 (15:56):
Passion because you know, we were talking earlier about, you know,
the connections that we have in Oklahoma, and it's such
a small world out there.
Speaker 2 (16:06):
But really this.
Speaker 1 (16:08):
Time of the year, man, guys are out in the
woods and they're they're filling their freezers and they're wondering
what they're going to do with all this meat around
the holiday times. So from the best cowboy chef out there.
Speaker 2 (16:21):
Mister Kent Rawlins, what are you doing with all this
wild game?
Speaker 6 (16:25):
Well, you know, Thanksgivings right around the corner, and we
used to call a lot of wild turkeys, you know,
whether we shot them with a bow or shotgun, either one.
But you know, I always did them differently each time
because I like to experiment. But I would always Brian
a wild turkey more than I would attain turkey, you know,
(16:46):
because I want to get that tenderness back in there.
And the Brian was usually just a lemon based with peppercorns, cloves, rosemary, garlic,
little thyme, you know, but it needs to soak a
good twelve to twenty four hours. But I've also just
filleted them breast out of there and made strips out
of them, marinate them and then just throw them right
(17:07):
on the grill.
Speaker 5 (17:07):
So there's so many ways you can do it.
Speaker 6 (17:10):
I remember on ranches, if we ever had something turkey
or something like that, I'd usually just dig a hole
in the ground and put him in a Dutch oven
and cook him that way really slow. He could get
like a four or five hour cook on him, you know,
so he'd be pretty tender. But there's a lot of
deer and a lot of elk out there right now too.
And you know, jerky meat has always been popular with hunters,
(17:33):
and you know, we've made a lot of jerky, whether
we varied from one recipe to the next.
Speaker 5 (17:37):
But I try to.
Speaker 6 (17:39):
Keep it to where it's really good lean meat, because
fat meat and jerky will spoil if it gets too
much to it. But I do love to if anytime
I'm cooking wild game, especially if it's something that's really lean,
and they are in our country this year out here
in New Mexico.
Speaker 5 (17:55):
There's not a lot of fat on them, you know.
Speaker 6 (17:58):
I like to add a little bacon grease or something
to it to get me some fat. If I'm grinding meat,
I'll use a lot of pork fat, but I'll also
just use straight bacon grease to give me a little
more flavor out of there. But you know, the worst
thing you can do with any wild game deer, elk,
something like that antelope is overcook it, you know, because
it dries out pretty quick if you do. It's meant
(18:20):
to be eat medium rare rare to medium rare. And
you know, because he done.
Speaker 5 (18:24):
Died once, ain't no sense in killing him twice on
the grill.
Speaker 1 (18:28):
I love how you put it, and you're absolutely right
because I get I get buddies out there and they're like,
you know, they're not used to cooking the wild game.
Or I give someone some meat and I say, yeah,
they're like, well how do you cook it? Like, well,
it's meat, it's meat. Like cook it like you would
like beef.
Speaker 5 (18:48):
You know.
Speaker 2 (18:48):
But yeah, that's the worst fear is over cooking it.
Speaker 5 (18:52):
Yeah.
Speaker 6 (18:52):
You know, we do a lot of venison, steak or
elk to where we'll smoke it just a minute and
then braise it in a really hot skin it and
finish it off with a red wine or something like that.
It's really good with buy some too, that a way.
So there's so much you can do to wild game
to even step it up to where you think, hey,
this might be actually better than anything I've eaten long time.
Speaker 1 (19:14):
Yeah, Like that's how ninety percent of the time it is.
They either don't know what they're eating and they think
it's fantastic, yeah, or they just love it.
Speaker 2 (19:23):
I mean, simple as that.
Speaker 5 (19:25):
You know.
Speaker 6 (19:25):
And it's We hunted quail for years and years down
there in southwest corner of Oklahoma, back when blue quail
wars the thick you couldn't hardly see the sun when
they'd get up from a covey rise, you know. But
fried quail has always been good, you know, biscuits and
gravy to go with that.
Speaker 5 (19:40):
But we baked a lot of quail too, you know.
Speaker 6 (19:43):
You take a chicken broth base, a little bit of
lemon juice, cover them with bacon, and just bake them
good and slow and then brown them really good right
at the end. And it's making me pretty hungry because
I ain't got to eat no quail in a couple
of years.
Speaker 1 (19:55):
I know. Well, the man, they're they're kind of getting scarce.
And we were talking just before we jumped on here
about you know, the population sizes are dwindling, and you'll
hear that they're back and then you're.
Speaker 2 (20:06):
Like, well, I'll just let them grow a little bit.
Speaker 1 (20:08):
Yeah, and then you don't hunt them, and then all
of a sudden they're gone. So you need to take
those opportunities while you can, because quail is one of
the most fantastic meals you can have.
Speaker 5 (20:17):
Oh it is. It is that.
Speaker 6 (20:18):
And for anybody that's got any stew meat, whether it
comes off deer or elk, whatever they got going. You know,
we did a video last winter in the snow about
chili Colorado, which is really good with any kind of meat,
but it's really good with deer elk. But the thing
that really sets it off too is we use a
lot of dried chilis when we're cooking something like that,
(20:39):
use an ancho chili, a guahilo chili. You just rehydrate
them and then stick a little chili they are ball
in there, which is a little obity little chili and
to add a little heat to it. But you can
serve that over rice or just over a tortilla, and
it is some fine dining.
Speaker 1 (20:54):
Yeah, the chili colorado is probably one of my favorite
Mexican dishes. Like I would say, that's that's probably up there.
Speaker 2 (21:01):
If I see it on the menu, it's definitely getting ordered.
Speaker 5 (21:04):
Yeah.
Speaker 6 (21:05):
Yeah, but don't forget don't forget that crock pot too.
If you got a deer roaster and elk roast, you know,
let that thing cook.
Speaker 5 (21:11):
Slow.
Speaker 6 (21:12):
This all this meat we get, you know, from the
Good Lord provided out there in the woods. It don't
have to be your throat on a fire. There's so
many ways to make it even more tender than it is.
Speaker 2 (21:22):
Awesome. That's excellent.
Speaker 1 (21:23):
So now that our mouths are watering and everything, it's
time to talk about a new show that's on Outdoor
Channel Monday nights nine thirty. That's Eastern time, so eight
thirty Central time for all you folks out there. But
cast Iron Cowboy, you've kind of like this show kind
of levels it up a little bit for you. So
talk about the filming process and what you guys went through.
Speaker 6 (21:46):
You know, we dreamed of this about eight years ago.
We have a lot of producers that would reach out
to us done a lot of food TV and they'd say, hey,
you know, we got this ideal for a show for you,
and I said, no, you don't. You know, y'all are
reality and we want to be real. But we had
a guy call about eight years ago from California and
I hung up on him the first time, and he
was really persistent and kept calling back. But they work
(22:09):
for Rabbit Foot Productions, which is out of Austin, and
he took this ideal. He didn't want to change it,
he just wanted to enhance it. And then we finally
got it to the Outdoor Channel. We started filming the
first season last year. We finished the second season already.
We highlight the American cowboy in the American rancher across
(22:30):
the United States and the history and the heritage that
they have brought about to the communities that surround them
and plus the nation they provide meat for. But we
wanted it to be to where it's let's showcase the history.
You know, cowboys been out there forever and ever. And
there's the end result is I want to raise the
best beef I can. But the way that differs from
(22:51):
a ranch in Florida to a ranch in Nevada is
totally different, you know, because of climate, and we wanted
to sort of highlight that and let people know what's
going on and on. And it's been a been a
great success. We've had a good time doing it. You know,
you go to some of them deals in the show,
like it takes place in one day, but you're sort
of there three days, sometimes four. Mother nature is always
(23:14):
in control. We've been blown away, we've been froze to death,
we've nearly had to heat stroke.
Speaker 5 (23:18):
So it has all been good.
Speaker 2 (23:21):
I mean it.
Speaker 1 (23:22):
It's entertaining and educational, and I think most programming like
really tries to kind of lean towards like, well, we
want to be entertaining and we want to be educational, and.
Speaker 2 (23:32):
How do you do that?
Speaker 1 (23:34):
Well, man, when you start talking like American cowboys and
the American heritage of like and cooking, you had cooking
into that and then see what you're serving on a
daily basis, that's it.
Speaker 2 (23:49):
It's it's must see TV, is what it is.
Speaker 6 (23:51):
Well, we appreciate that, my friend. We wanted to really
showcase the history there, you know, because we've been in
so many remote places. In the last thirty eight years
I have cooking for ranches or hunting camps, and never
take that for granted.
Speaker 5 (24:06):
What you get to see.
Speaker 6 (24:08):
We have the best view at our kitchen window every
day of the week, you know, and the people we
meet the ranches when you can sit down and get
to really visit with them folks. You know, whether it's
a family owned operation that's twenty thousand acres or it's
a ranch that's seven hundred and fifty thousand acres. You know,
you see a diversity of country and people.
Speaker 1 (24:29):
Well, it seems like different practices too, because not all
farms operate exactly the same, not all ranchers operate exactly
the same. You've probably seen everything from the small level
to the extreme high level ranchers and every cowboy in between,
like you're seeing the original Yellowstone, like you've seen everything
(24:52):
in between.
Speaker 5 (24:53):
Yeah.
Speaker 6 (24:54):
You know when when we were in Florida cooking on
a ranch and that guy down there told me, he said,
we're cattle ranchers, but we're also water farmers.
Speaker 5 (25:02):
He said, we get so much water.
Speaker 6 (25:04):
You know, we have to learn how to do with
this water and where to put it and stuff like that,
and then you get in places in Arizona where they're
getting nine inches of rain a year and you're thinking,
I would love some more water, you know, send it
my way to where you know, it might be three
cows to the section, maybe even two cows to the
section on some of this country, you know, so it's
(25:24):
totally different. They're putting up tons and tons of hay
in northern Nevada and northern Wyoming to try to make
it through the winter, you know. So it gets to
see it all and what the cowboys go through to
manage the ranch but also be stewards of the land
and take care of it.
Speaker 1 (25:42):
How have you?
Speaker 2 (25:43):
How have you?
Speaker 1 (25:44):
And this is kind of my final and I'm we've
got on this conversation just because it's it's such an
interesting topic as far as like how Kent is like
filming and seeing the development of the modern day rancher.
Speaker 2 (25:58):
How have you seen? What?
Speaker 1 (26:00):
What are practices that just outlived time? Like what are
you seeing from a lot of these ranches that remain
the same over time because man stuff doesn't operate. They've
got you know, side by sides and they're running you know,
mules and stuff like that what has always been the
consistent for the American rice.
Speaker 5 (26:21):
I think it's riding for the brand number one.
Speaker 6 (26:25):
The integrity and the hard work that you have and
the people that you trust to take care of it.
Whether you're out there beside them or you're gone, you
know that they're raising beef and they're taking care of
the country the way you want it to be. Because
one bad bite ruins a whole appetite, you know, So
you make sure the people that you have employed and
(26:45):
the people that are around you have the same goal
and the same mission in mind. And that's something that's
never changed as far as I know. I'd always hear
them old men say whether we is working cattle for
somebody across the river in Texas or we's in the
middle of Wyom, and you know, we're right for the brand.
It's their brand and we're going to take care of it.
Speaker 2 (27:03):
I love it all right.
Speaker 1 (27:05):
You can catch Cast Iron Cowboy mondays. They have showings
every day of the week, but the news shows happen
Monday night, nine thirty Eastern time. Make sure you check
them out. Mister Kent Rawlings and the Cast Iron Cowboy,
thanks for joining us.
Speaker 6 (27:22):
Man name brother thank you so much. I hope you
get some mini quail in the freezer.
Speaker 5 (27:26):
You can't eat a.
Speaker 2 (27:27):
Wall I hope so too.
Speaker 5 (27:29):
Well.
Speaker 1 (27:29):
Gun talk hunters, you know the drill. You know the drill,
and I say it every week. Keep those muzzles point
in a safe direction, and always be on the hunt.
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