Episode 55: Fishing With Gold

Episode Transcript
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Welcome back to another episodeof the eating wild podcast.
I am your today studio live.
Christopher show time.
Jansen live.
Now.
The studio cj is joining us.
We're here, uh, co-host top dogperera and daniel martins.
Of course, they're always withus, busy as usual.
But uh, we will be collabingvery shortly.
The four skins will be together.
But we got an amazing showlined up today.
In fact, siege, we got a showthat is a.

(02:50):
It's going to be quite the Iguess I'm going to say recent
activities of the Eating Wildpodcast, meaning that this is
like this episode isrepresenting something that
happened a week ago and wecouldn't wait to get on and talk
about it today.
And you know, we got a chanceof a lifetime.

(03:11):
I'm going to say a lifetimebecause not every day you get to
fish with a champ.
Okay, you mean me, or Well?

Speaker 2 (03:18):
you fish with me all the time, man, what are you
talking about?
I do call you champ?

Speaker 7 (03:21):
People don't know Siege.
Siege is a musky champion.
He is a four-skins champion.
Is it multiple times or?

Speaker 2 (03:27):
just one Multiple times and some bass in there too
.
But hey man, I'm not going topump my old tires on your show.
You know what I mean.

Speaker 7 (03:36):
Hold on a second, Are we talking about the big beige
tournament made by Joka Pereira,the Brazilians, the Portuguese
in the Munchie Cake Tournament.

Speaker 2 (03:45):
I won that one.
I won the belt a couple times.
Maybe Bear Creek Big Bass Opena couple times.
I hear you, yeah, but I gotsick of the gold.
My wife got sick of dusting itall the time, so I had to give
it away.

Speaker 7 (04:01):
I hear you, man, and I'm going to tell you right now.
I'm a champ too.
Everybody listening.
I have won the muskie belt acouple times.
I've won the big beigetournament a couple times as
well.
Let's just put that out there.
And all a muskie.
I won all mine on muskie, notpike.
There's no runner-up muskie orpike.
That had to take the beltbecause nobody caught a muskie.

(04:23):
That year Mine were all muskiechamp.

Speaker 2 (04:26):
Yeah, I'm lacking.
The only gold hardware I'mlacking is the crappy.
I need to get that one.

Speaker 7 (04:32):
You know what?
Lou's been on fire, man.
I know what's going on and I'mgoing to say this he started
popping them after year two thatwe created the crappy, the
Invitational Only Fores skins,exclusive crappy tournament.
This guy went off the rails and, uh, you know he, I gotta say
lou, he deserves the belt, hedeserves it 100, even though

(04:55):
martin's got the biggest one,barnes got martin's got a hog
yeah, man, that thing was uh,that thing would look like a
smallmouth bass.

Speaker 2 (05:05):
It was round like a football, it was a pig.
But yeah, back to what you weresaying with the champ we have
to recap our fans.
If you've seen on socials,eating Wilds had a busy May and
June.

Speaker 7 (05:18):
Oh man, it's been nuts, brother, it's been nuts.
Yeah, if you could touch baseon, I guess, bring us back siege
.
What about a month ago when, uh, we decided to reach out to uh
cody kovancek?
We had him on our showpre-fight.
Yes, uh, while he was trainingand he labels himself as the

(05:40):
best fisherman in m.
And I'm going to tell yousomething Siege For the fans
listening right now.
We experienced this firsthand.

Speaker 2 (05:54):
This guy is an absolute stick.
That's a bold statement to saywith that nickname.
It's a bold statement.
So we took him up on the offer,or we sent him an offer to hit
the water.
If our listeners know heobviously he won the unified
Bantamweight belt.
So he did.
We were there front row.
We were pretty loud.

(06:15):
I don't think I.
I think I lost my voice forabout four days after that Siege
.

Speaker 7 (06:20):
I got to be honest.
You were nervous as absoluteshit.
We were in the limo.
We took a limo, by the way, wetook a stretch.
We're going to the prom.
We're going to the prom.
We don't get out much.
We first stop was at Top Dog'shouse.
Picked him up.
He was out at Taro.
Taro Murata, I mean Fish CityTours, this guy's I mean, if you

(06:49):
haven't checked out his latestyoutube video that he just
dropped with jay siemens like Igotta be honest, this guy's.
This guy's on a different level.
We all know, through the, theskills that taro has.
But he joins us, we get in thestretch and then our nerves were
shot because we just had codyon three days prior before his
fight.
So now it's like this guy's ourfriend you know what I mean.

Speaker 2 (07:03):
He's's such a nice humble kid like I mean tome we,
you and I talked about it.
I think he's 24, 25, yeah,could you imagine how big of a
head we would have if we hadthat belt at 25?
Good shot that he's going tothe big show in ufc and he's so
humble.
What do you say to us in theafter?
Or, by the way, for fanslistening uh, after he won, we,

(07:26):
a bunch of 40 year olds that weare, went to the after our party
downtown toronto, yeah, and wewent and, uh, we went there and
we're a little out of place, butit was all good.
But uh, first thing he said tous ah, belt's cool when we go on
fishing.
Yeah, like man, you just wantto fish in, let's just go fish
on, you know, won the champ.

Speaker 7 (07:46):
I mean, he dominated the whole fight.
In my opinion I might be alittle bit biased, the guy maybe
got one shot in, but that'sabout all I saw.
And uh, when we're goingfishing, when are we going
fishing?
So it's funny.
So we're fast forwarding.
A week after the fight, yes anduh, we reach out to cody and
we're like listen man, we're uh,we already had taro booked on

(08:07):
the calendar because after ourcrappy excursion we said we got
to get together for bass opener,musky opener and we need to
fish the corthras because it'sour backyard and taro knows
those lakes from the 90s.
We're going back to 90s.
This guy's got graphs on hisfish finder from the 90s.
And you reached out to Cody andI don't even know how it took

(08:31):
place.

Speaker 2 (08:32):
Yeah, we were talking , we were following him up.
I was following up after thepodcast.
We're going to be looking tohave him as a regular guest on
the podcast.
We're going to have a check inwith the champ and we're going
to follow his career man withfishing and with MMA and the UFC
.
So we're touching base, likethat.
And he said when are we fishing?
And we've had a lot of guestson the show.

(08:54):
They say when are we fishing?
And we put dates out there andwe get it.
Everyone's busy, right.
Yeah.
But he called us out, saidlet's go.
So we made it work with codyand, uh, he came down to the,
the cuartas and what a crew wehad.
We had two podcasters, an mmachamp and a youtuber, slash

(09:15):
fishing guide, mixed ages.

Speaker 7 (09:17):
You know what a crew we had on that one was motley
crew brother, like we could havestarted a band right there
we've been a country version ofMotley Crue and I'm going to
tell you right now we got topre-fish.
It's funny because I called youand I'm like Siege, you know the
sun doesn't go down till 10o'clock, so you know you can
finish your work, finish yournine to five.

(09:38):
You know where we all work tillabout five o'clock.
We could be on the water by 630 and still get three hours of
fishing in, right, and you,you're like tone, I, even, I,
even you're right like I'm notgonna take my time.
I'm finishing work and I'mfiring up the the highway and I
said I did the same thing.
I said, yeah, I'm going up, I'mgoing to try to get up there.

(09:59):
Uh, for you know, past five, Ithink it was 5, 30 by the time I
got up there.
And for you know, past five, Ithink it was 5.30 by the time I
got up there and right away Iplugged the boat in because I
knew Cody was coming up thenight before with you, right?
And I think Taro said he was on14 days straight.
So this guy was and he justfinished filming two or three
days with Jay Siemens.

(10:20):
Then he's at sale signingautographs, yep, and then they
go out there and get a worldrecord, which I'm not going to
talk about here because you haveto watch the show out in Lake
Ontario.
So this guy's exhausted and youknow we had quite the day
planned and obviously we wantedthe champ to have a good
experience with us as well.
But we went out there and weplayed a little that night.

(10:44):
When Cody got there we got intoa little bit of rain.
You know it was rain.
We were kind of on and off.
We're like are we going out?
We're not going out.
I don't think we hit the watertill about 7 o'clock.

Speaker 2 (10:54):
Yeah, you're right.
It was one of those days whereyou see the rain clouds and they
come in and then they split.
And then it was this should we,should we not?
And yeah, we did.
And you know what it was?
A lot of it was just to go outthere and just do fun fish, and
that's when we saw that's whenwe saw it Siege.

(11:14):
We saw the hook set from thechamp.

Speaker 7 (11:19):
And we saw the handle come to truth right there.
The best fish in MMA.
This guy popped a large mouththat I watched on tv when the
pros are in the tournamentsfishing the junk when they call
the fish.
Yeah, this guy called the fish.
He did a bay brood, he pulled abay brood, he fired this.

(11:40):
I think he was using a frog, Ican't remember.
Yeah, hollow, hollow belly frog, hollow belly throws it in and
he literally called the fish.
This thing came over.
He watched this fish fly overfrom the pads and he's like oh,
watch, this, boom, hook set waslike hook set, martins.
I've never seen a guy lean intohis rod like that.

(12:01):
He brings in this hog.
We're screaming.
What does he do?
Puts the belt over his shoulderbecause he brought the belt,
folks, that belt was yeah, thatwas a must, that was a must,
that was part of the contract,yeah, this guy puts the belt
over his shoulder, grabs you andsays get in the picture.
And I don't know if you postedthis picture yet, siege, but I

(12:22):
was emotional brother.

Speaker 2 (12:23):
That was that would have hit me there's one with you
and one with him and anyoneknows we fish with a lot of
people and it's okay.
Like a lot of people say, yeah,I love fishing and I do it all
the time.
But then you get on the waterand you see, you know and I'm
not knocking anyone everyone hasa style of fishing.
Some people put on the littleminnows and live bait and they

(12:43):
catch the walters and they callit a day.
This is a different style offishing.
But when I saw how patient Codywas with his hook set and a lot
of people that throw frogs andwhat I'm talking about you can't
just lean back when you see thesplash you know he waited
patiently to see that frog inthe largy's mouth and then he

(13:03):
set the hook and I'm like, okay,yeah and uh, you know what he
can.
He's a multi-species fisherman,you and I.
I mean I know you fish theriver, uh, growing up, and you
you've do the salmon, the troutand all that stuff.
But like I mean him, like Imean anything that swims, the
pictures he was showing us onhis phone.
He can't even post half this.

(13:24):
I was talking to him today.
He can't even post half thestuff because it has background
shots and you know how it is.
You get the keyboard ninjas on.

Speaker 7 (13:33):
Instagram.
I was even going to mentionsome of the pictures, but I'll
keep the spots out of tune.
But this guy's popped fish allover Ontario and I'm talking
about from Bay of Quinte toNiagara Falls, ontario Like he
hits the water.
And I remember you asked him.
You were like you know what areyou going to do?
Because now he's training, he'sback.
His coaches were like listen,it's a funny story because you

(13:56):
told me you said he had his weekoff.
He wasn't even supposed to befishing and he just asked his
coaches if he could join us andhis coaches gave him the time.
But this guy's back in the gym.
So now he was telling you hecan only fish like two, three
hours at a time and it'ssporadic, right yeah, he's a big
, uh, he's a big.

Speaker 2 (14:16):
That's why I expect, or appreciate, the shore guys.
He's a big shore guy and, uh,he picks his battles, he goes
out and he just grinds, he, he.
We're sounding like his agent,by the way, are we?

Speaker 7 (14:28):
though we got it.
Listen our the eating wildpodcast is about sharing our
experiences.
The four skins get together andwe need we have been building
up data for years.
We have stories me and you cansit here, siege and talk for
hours about multiple um, youknow um, and sit here, siege and
talk for hours about multiple.
You know stories and fishingstories.
But you know, we're in thepresent time now and I feel like

(14:50):
our listeners have heard someof our crazy adventures over the
years and we're just gettingstarted.
We're a year into the podcast.
But you know, this to me was aspecial one and the reason why
we're talking so much about itis because the Eating Wild
podcast brought us to this,brought us to Terro Morada,

(15:11):
brought us to Cody Kovacek hasbrought us to this other, you
know world, which is the fishingand hunting and outdoor world,
and we have to let everybodylistening take the adventure
with us.
Yeah, for sure.
And we need to paint the picture, so paint this picture.
You got a guy who's fromNiagara Top Team, who is the

(15:35):
unified champ, represents Canadaand loves fishing.
He does the guys.
You know what?
We said it to Taro when we werewatching him fight he's got the
Rapala logo on his shorts.
When do you see that on a UFCfighter?
It's just cool, right, it'swhat we do, man, it's nuts, yeah

(15:56):
, rapala 13 fishing.

Speaker 2 (15:58):
Kosa sunglasses and he represents and the cool thing
is he's a lot like us, eventhough we're a lot older than
him.
He only represents brands hetruly respects and tried true
and tested Wow, that was a hardone for me that he believes in

(16:18):
and we're a lot like.
Let's face it, we're a lot likethat we could have.
We might have had some sponsorsthat that just don't make sense
.

Speaker 7 (16:26):
It didn't make sense for us.
I don't uh.

Speaker 2 (16:28):
yeah, you're 100, yep and another good thing is with
him tony's being his age, Ithink it's a great sign for what
the fishing is going to be likefor this younger generation,
because he is such a good stickand he is a younger guy
multi-species, you know a lot ofpeople thought really that
fishing was kind of dying off,it was an old man's mentality or

(16:52):
you know.
But to see younger guys likehim and uh, so passionate about
it and he's so respectful forthe fish, you know what I mean.
He's not just going out therefor the picture and then, you
know, throwing the air and allthat stuff.
So it's phenomenal, man.
And the best part is we'regiving him leg kicks on the boat
.
He was teaching me how to checkleg kicks while we're fishing.

Speaker 7 (17:14):
How many times do we get to do that?
I almost asked him to put meout.
I was Cody.
If you're listening to this,put me out next time.
I need to know what it's like Imean.
I've been punched out, but I'venever been choked out and put me
in the standing guillotine.
I'm in.
In fact, if anybody watchingthe fight Siege, if anybody has
caught in his socials and yousaw how he won that fight Siege,

(17:37):
you got to tell everybody whatthat move was and how many times
you even hear this finishingmove.

Speaker 2 (17:41):
I've never heard of it personally before.
We were watching it and hey,you know what, tip our hat to
his opponent.
His opponent was a tough kid.
Yeah, 6-0.
6-0.
6-0.
And Cody was giving him headkicks and he was giving him, he
took it, the guy never.
And then it went to the groundand Cody rolled with him and
then he got them into.

(18:01):
I've never heard of this before.
It's called the calf slicerReally cool name.
By the way, I was telling himthat should be a fishing lure.
You know what I mean?
I'm going to toss the old calfslicer and see if this muskie
will hit it.

Speaker 7 (18:13):
Yeah, and Frank from the Ugly Pike, like he's been.
I've been chatting a bit withFrank and you know, talking to
him about the calf slifer.
It's a very, very rare, veryrare, uh, finishing move.
And for him to pull that off towin the belt in Toronto in
front of his hometown fans, justamazing.

(18:35):
And listen, we got to bring itback to the water.
We had, yes, a great pre-fishwith him couple hours.
I knew that night this guy wasthe real deal.
How amazing was it that we gotto sit down in the old lodge put
on YouTube and we're watchingvideos of me cooking, of Cody

(18:58):
knocking people's faces off, andwe're just watching and we're
narrating as we're going in.
It was cool man.

Speaker 2 (19:10):
Yeah, he was explaining the fight breakdown
while we're watching it.
I've never had that before.
You know as much as we'realways geeked up about fishing
and all that stuff.
But we are geeked up on mma,you know, and we've been, we've
been following that forever andand to have him narrate the
fights for us to be like, oh,check this out, he decides to do
this move and I did that, right, and I'm like holy cow man, and
it was, yeah, it was great.

Speaker 7 (19:28):
And then the real fishing started when the next
day, mr Murata showed up, right,and then, basically after he
showed up now he showed upprobably I'm going to say I
don't know 7.30, 8 o'clock inthe morning, and he was

(19:51):
mentioning on the phone actuallythe night before, that there
was potential catastrophicweather coming to that area.
And we don't give a shit, we'rejust like whatever get over
here, we don't care, we're justlike whatever get over here, we
don't care, we're going tofigure it out.
And I think it's fair to say,siege, that we were prepared for
it.
But we weren't prepared for itbecause the day changed and if

(20:15):
you could tell our listenersexactly what we mean by the day
changed because we decided tothrow a curveball to ourselves,
and I don't even know if it wasthe right decision, and you know
, still to this very minute, Idon't even know if it was the
right decision, but I feel likeit was.

Speaker 2 (20:33):
Well, we got a lot of curveballs and every angler
knows out there that mothernature does not care if it's
your day off work and you wantto fish.
But that morning we're up, wehad our lattes, we had a
beautiful smash malecca expresso.
Sun was out, the birds werechirping, it was beautiful, man,
it was hot and guess what?
There happened to be a basstournament going on the lake the

(20:55):
same day.
What the fuck were the chancesof that?
A wednesday?
Uh, 99 boats and a small lakein the cuartas.
We're like, oh my, oh my God,you know what are we going to do
.
And then we decided to switchfrom bass to go for Kawartha
muskies and, yeah, you can takeit from there.

(21:17):
What we ended up doing?

Speaker 7 (21:18):
I'm just because I got it's giving me the bumps.
So we decided and the onlyreason why they say this I feel
a little bit responsible for thewhole thing because I mentioned
going from one lake to anotherthrough the Trent Severn.

Speaker 2 (21:33):
Yes.

Speaker 7 (21:36):
And Taro's eyes lit up like a Christmas tree.
So I mentioned that.
Hey, by the way, I'm prettysure we can get to this certain
lake from this lake, right, andI might have embellished the
timing to him.
I think you know I've done itbefore.
I think it's about half hourrip.
Yeah, well, the problem withTaro Murata is that he fucking

(21:58):
knows everybody.
Yep.
So you're driving through, youknow a certain area, area, and
this guy's stopping to say hi topeople that are fishing the
tournament because, and becausethey all know he's got catching
cook all over his boat.
Yeah, fish city tours.

(22:19):
He's got hashtag, you know yeahgenetic response, whatever the
hell it says, powder, powderchpowder, Perch powder.
And people know who he is.
Right, the guy's a legend inhis own ways, that's for sure.
Whether if you follow Taro forhis fishing or whether you
follow him for just straightentertainment, I follow him for
both.
People know who he is.
So it was funny.

(22:40):
He was like yeah, my buddySteve I think his name was Steve
is fishing this tournament.
He's going to win thistournament.
And you know, he's like Ialready know where he's at.
He's in the thick cabbage.
And then he was telling me ohno, I don't even think he's
fishing where he wants to fish.
He's probably fishing where hispartner wants to fish.
And next thing, you know, we'recruising and he sees his buddy.
He's like, hey, what'shappening?

(23:06):
And he's like I told you I'dsee him.
And anyways, we get to thelocks and I've never experienced
this before fishing or boatingin my life and I didn't know
what the hell was going on.
And you have to pay, you haveto purchase, I think it was $25.
And the guy was giving us afull-out education on how much
water is being, you know, dumpedand how much water, raising the

(23:28):
boat, lifting the boat, blah,blah, blah.
And the next thing, you know,the.
It was like the floodgates ofheaven opened up and we were
onto a different lake and wewere, the needle was pinned on
empty and the nerves were shot.
I looked at you, my anxiety waspinned on empty and the nerves
were shot.
I looked at you, I looked atyou and I and and nobody you
know it says between siege and Ilooked at you and I was like

(23:51):
you, okay, but you knew, and youlooked at me and you're like no
no, I was uh, I wasn'tanticipating this day.

Speaker 2 (23:59):
I was anticipating being on the lake and you know I
wasn't prepped for it, but it'sall good and uh, it was just we
were going so far.
I'm like what's happening?
And then when tarles, we're outof gas, I'm like do you think
we'll make it back?
And he put up that hand gesture, maybe, and I'm like, oh man, I
gotta be.
You know, I gotta your mindstarts going.
I gotta work tomorrow.

(24:20):
Are we gonna be out here?
We're so far away and all thesegas stations.
We got the camp and, mind you,uh, to our listeners this was.
We didn't even cast a line yetthis is 11 in the morning it's
11 and everyone knows, like you,want to be fishing at, like you
know, real early before thathot sun comes up and it was hot

(24:41):
and uh.
So we finally found a gasstation.
It was all good.
We got snacks and we filled up.
And taro, like you said, tonetaro had hadn't fished this lake
in a long time and he had waysor um marks on his gps from,
like you know, 2012 you knowwhat I mean.

Speaker 7 (24:59):
He even said 1995 for joking, because that's that's,
that's how long he's beenfishing the Kawartha area.
Yeah, right, yeah.
And it was funny because thesense of relief when we finally
found, actually sorry, I'm goingto back up a bit we went to an
island that he had marked on hisgraph, yes, and he literally

(25:21):
said we're getting a muskie here, we're getting one Like this is
like, if I remember this onesaid we're getting a muskie here
, we're getting one Like this islike, if I remember this one
spot, we're getting a muskiehere.

Speaker 2 (25:30):
Yeah.

Speaker 7 (25:31):
And so we're still on empty.
But we had to stop because wewent to multiple marinas.
Nobody's got benzina.
These days, fuel is like a hardthing to find.
For some reason, even on mylake, I can't get gas anywhere
other than Goreski's.
For some reason, even on mylake, I can't get gas anywhere
other than goreski's.
And uh, we went to two marinas.
Both told us basically to f off.

(25:51):
Yeah, so we stop at this island.
And and this is what I meanabout fishing with a guy like
taro he's literally telling yousiege, okay, sieges, weeds.
Literally 40 feet.
This way, cody put a tube onsmash, put on this, put on this,
and within his fourth cast thatwe got to that spot, cody
finally hooked into his firstski.

Speaker 2 (26:13):
Yeah, I believe Cody was actually throwing blades
before that, and then he broughtout his white tube.
The white tube, yeah, oh man.
And then bang.
And I mean and I'm notexaggerating, obviously Everyone
knows the Kawarthas the muskiedoesn't get too big there.
There is big ones, but to pullup on a spot and when someone
calls it out, is still muskiefishing and it's very impressive

(26:36):
, no matter what size the muskieis.
And he hasn't been there foryears.
Then the champ did it.

Speaker 7 (26:42):
Champ put it in, put it in, put in the boat, and then
just the vibes of the boat justwent, you know, from 50 to 100,
right, right and and the thingthat was that was cool about
that is it almost was like anicebreaker, because when he
finally got into that fish, whenhe finally was like bam, I felt

(27:09):
a sense of relief that, okay,this guy's not going to have a
shit time.
You know, taro produced on thefirst spot.
We got that fish and then itwas like, okay, now all we have
to do is find gas, because now Iwant to fish.
Now my nerves are shot.
You see, the fish come bothside.
I think we missed one, somebodymight have missed one, or we had

(27:29):
a follow-up, and you know, whenthe follow-ups happen, your
nerves start popping.
And then, but to see Cody getthat fish, and then we got that
picture of him with the belt onhis shoulder, holding the muskie
.
That's been all over socialmedia and it was like, okay, the
day's begun, you know.
But you were still feelingthere was still that thing in
the back of your mind like arewe going to run out of gas?

(27:52):
Are we stranded on this lake?
Because we're at least an hourboat ride back and the weather
was starting to get rough.

Speaker 2 (27:58):
Yeah, like you would.
If this would happen when I wasin our 20s, when it used to
happen, I'd be like, yeah,whatever, yeah, whatever, man,
we're good.
It's so weird that the olderyou get, you start thinking like
you know it's theresponsibility comes in.
I don't know what it is, man,and you're right.
Then we found gas, and then wegot snacks, and then you had
that ice cream sandwich that,yeah, that changed your life

(28:20):
brought you back to life I mayhave had a drink at the marina.
They're serving nice cold beersand sometimes I like those, if
anyone knows that yeah, ice coldand and uh, the.

Speaker 7 (28:33):
the one thing that changed me was is it's crazy,
when you have a group of guysand we talked about this you
have a group of guys, one, oneperson that's not feeling the
greatest.
Yeah, kind of you kind of sticktogether Like you, kind of all
feel it.
Yeah, negativity, me knowingthat you know we could run out

(28:54):
of gas and Siege wasn't doing.
Well, the champ is with us andwe got Taro.

Speaker 2 (28:58):
Weather's getting bad .

Speaker 7 (28:59):
Weather's getting, the sky was turning.
And then the guys at the locks.
What did they say to us?
You got to be back at 530 orwe're boned 5.30.

Speaker 2 (29:05):
We're stuck on the water, yeah, and we're like all
of a sudden and everyone knowsthat's listening to the podcast,
that's a fisherman orfisherwoman that the worst thing
is when you have a deadline.
I hate that.
I hate that when we're likeokay, I got to be back at the
dock because we got to go dothis and all that.
I hate deadlines.

(29:28):
When I'm fishing, I liketurning off my phone and I fish
until it's dark.
And when the lock guy and girlsaid, okay, you have until 5.30.
I'm like, oh man, what happens?

Speaker 7 (29:32):
when we get into fish at 5?

Speaker 2 (29:34):
Yeah, we get into my, you know.

Speaker 7 (29:36):
And then I'll just remind me about this, because
there was a time when we, youknow, we're fast forwarding here
, we're skipping a lot ofinformation, but basically
because we're skipping a lot ofinformation, but basically
because we're on the topic, wedidn't know this, but if there's
lightning in the air, they shutthat thing down yes, and there
were there were.
The skies were black and wedidn't know this.
We actually found out.
We found out when we got there.
But I'm fast forwarding, so youknow I'm gonna.

(30:00):
I have to say kudos to you andto taro on this, because we, we
finally got gas, we grabbed awhole bag of snacks.
Guju was back up in the boatand you know, we finally get to
this spot and I think it mighthave even been me.
I think I said to you likeSiege, do your thing, get your

(30:21):
jerk bait out, get your megabass out and do what you do,
because we were throwing bigstuff.
We were throwing, like.
You know, one thing about tarois he's always.
I've seen that guy change hisrod and his baits like 15 to 20
times per spot because he'salways and that's what makes him
the fisherman that he is andthe guide that he is.
He's always.
You know he's chasing, he'schasing, he's chasing, plus his

(30:43):
electronics.
He guy reads his electronics,he gets fired, gets fired up.
But you actually did it.
You went old school and whathappened?

Speaker 2 (30:51):
Yeah, we were prior to that.
For a good two hours we werethrowing the typical Kortha
muskie baits, like you know thegrinder, the big grinder,
spinner bait, the Meps, muskiekiller.
You know a lot of inline baits,a lot of Shadzilla juniors, and
prior to that the only fish wegot on the muskie bait was

(31:13):
Cody's on the water wolf tube,so they weren't clicking, they
weren't going.
And then Taro marked somewalleye and then you said, do
your thing, siege.
And you know I put on my jerkbait rod, just maybe get some,
you know some meat for the, forthe boys.
And uh, and then boom, it juststarted.
It just started.

(31:33):
We were getting walters, wewere getting smallies, we were
getting more musky and then, youknow, we were finessing for
them, we were doing basstechniques.
But if we didn't downsize, Idon't think we, I think the only
fish we would have got boatedwas the one Cody got.

Speaker 7 (31:52):
I really think so, and when we say downsizing it's
and we make you know, taro's gotthe genetic response.
You know, triggering thegenetic response.
That's the new hashtag.
But one thing I will say aboutdownsizing and about, you know,
the Kawarthra lakes is that Ithink the benefit is is that

(32:14):
that one lure caught everysingle species that I mean I've
seen you get a smallie, I'veseen you get a largey, I've seen
you get a muskie, I don't knowif you got a Walter.
You lost something huge.
You snapped your rod.
Actually, we got to talk aboutthat.

Speaker 2 (32:29):
Yeah, that's the only bad part about downsizing.
And then you get one of thebigger muskie to commit on your
bait and unfortunately I had abroken rod.
But thanks to Pro-J Tackle, bythe way I'm off topic but they
sent me a replacement uhreplacement rod within two days
and it's my favorite mega bassrod that I use for jerkbait.

(32:52):
So thanks to uh, the guys atpro j tackle love you guys and
uh appreciate the support.
But yeah, it was just we.
We went bass fishing for muskyand I think you got to do that
on the course, as you obviouslystart with uh, the grinders and
the meps, musky killer and theswim baits and you know.

Speaker 7 (33:10):
But it's just every time we fish lately, if there's
walleye there, there's bass,there there's musky and and
that's what happened to me I, I,taro, taro set me up with the
ned rig, yeah, and I lostprobably the biggest muskie of
the day and, to be honest, Ididn't even see it, but I know

(33:32):
it was a big muskie because Iwas trying to loosen my drag and
he had power pro.
I'm not sure what his leaderwas like, but I remember the and
I'm smiling because I'm alllike you know, cody's right next
to me and my rod's popping offand it's pulling drag, and then
next thing you know, my dragjust wouldn't stop and I'm like
okay this isn't a Walter, thisisn't a Smalley, this is a

(33:52):
muskie, for sure.
Bang snaps off Two casts later,happens to Cody.
Cody hooks into a big muskieand we were finesse fishing
because, you know, taro got usonto a school of Walters.
But I want to talk to youquickly about the Walters and I
wanted to ask you your opinionon this because I was thinking

(34:12):
about it a lot after the factand we rolled up onto these
Walters and we weren't looking,we weren't targeting them, and
then Taro was like oh my God,walleye, these are walleye for
sure.
He was looking at his.
I'm'm not gonna say what hisbrand of electronics are, but he

(34:33):
had those electronics.
He's like I know these arewalters.
He's like I'm going.
He goes into his compartment,grabs his rod, fires his rod
down.
First cast, boom, walter.
Yeah, looks at cody, you wantto eat some beige, I want to eat
some beige.
Okay, we're keeping this,keeping this wall dirt in the
slot.
We're going to have someKawartha walleye, which is great
, because I haven't seen anybecause of the lake I'm on.
It's shut, yeah, it's shut down, yeah.

(34:55):
So he pulls out this beautifulgolden black walleye and the
cast.
After bang again right away.
What did we all start doing?
We all started changing ourrods.

Speaker 2 (35:06):
Yeah, yeah, you know you again right away.
What did we all start doing?
We all start changing our rods.

Speaker 7 (35:08):
Yeah, yeah, yeah, you know you kept going, the jerk
man.
I'm like this is amazing.
I love this is the trip.
Right here we're.
We're going from muskies tobass.
Next thing you know we'rewalleye fishing and the cool
part was for me is to just thefeeling to know that I don't
even know what I'm gonna get.
You have no idea like it's,like I'm in the ocean again.
When you're ocean fishing,you're fishing for yellowtail

(35:30):
snapper.
Next thing you know you hookinto a blackfin tuna, a
mahi-mahi, a grouper.
You just don't know, and youknow we all just it was nuts man
, we were all just going crazychanging baits and it was
awesome.

Speaker 2 (35:55):
Right, it was awesome .
And then the whole time I'mlooking, I'm like, oh no, the
lock's closing soon.
I'm like we got on to them.
Yeah, and every, like you said,every species.
And yeah, man, it was just tosee how much the musky were
hanging that shallow with allthose other species.
I would have never guessed it,man, but it makes sense.
I mean, we caught some reallygood eater Walters.
And then there was a lot ofsmall wallies there too, and
that makes sense, man, why thosemuskie were just hanging around

(36:15):
there.
But, yeah, don't be scared todownsize, because if we stayed
on those baits all day, like Isaid previously, we might've
boated one muskie, and that'sgreat, that's great.
Squirt muskie, whatever youknow, they're not a dime, a
dozen, but this is the fact.
We downside and at the end ofthe day, it's lucky for us

(36:36):
because we are addicted to the.
Was it?
The tug is your drug, like Imean, we're multi-species
fishermen.
Obviously we love catchingmuskie, but like we wanted to
eat too.
So we wanted walleye and it wasjust.
It worked out really good and itwas a lot of laughs and it was,
it was just it was.
It was a blast man and then itwas, and then and then.

Speaker 7 (37:01):
And then you got the, the fast forward part that I
talked about.
We, we headed as fast as we canback to the locks, yeah, and
there was the gentleman therewho opened the gates of heaven
for us, who brought us back andsaid you guys are mighty lucky,
because we were ready to shutdown because there's lightning
in the air and we're just like,okay, it's absolutely pouring at

(37:24):
this point we have the bestrain gear, especially myself.
I'm going to say I spent a lotof dough on my Sims rain suit
and it was in my cottage.
You have one of the you too,with your Sims.
You got the Sims gear, all wegot the best rain gear possible

(37:44):
and we're sitting there inT-shirts and shorts and it was
freezing, pouring, cold, yep,and uh, yeah, carry on.
It was, uh, it was, it wasmiserable.
And we looked at the guy whobrought us up.
He opened the gates for us andhe's like we're shutting her
down.
You guys are the last boatcoming through.

(38:04):
So I had that sense of relief.
But I also knew that it was atorrential downpour, with
thunder and lightning, and westill had a good 40-minute drive
, probably to get back to ourcamp.
So what we asked the guy wesaid look, is there any way or a
restaurant that we canliterally walk to for some

(38:25):
shelter and something to eat,because we were starving?
We only had a bunch of icecream sandwiches on our boat.
And he, uh, he mentioned to ussomething that we're gonna touch
base on on this segment and, um, it's called the schnitzel
shack.

Speaker 2 (38:39):
schnitzel shack and I'll tell you it was it would
change my life siege yeah, man,it was like you know that, uh,
the rainbow in the sky andthere's like that, that thing at
the end of the rainbow, thatpot of gold was this was the
schnitzel snack, or what was itshack oh my oh man, that was the

(39:00):
life it is, and it was alifesaver, but carry on with
that, yeah.

Speaker 7 (39:03):
So buddy says he just got himself a schnitzel poutine
.
Oh yeah, and we got the champwith us, cody Kovacek, who's
literally training in the UFCnow, and I don't know if this
guy was eating poutine or what,but he's basically like, listen,
man, he's like you guys can gothere and you know, I just the
guy's like I had a schnitzelpoutine.
It was unbelievable.

(39:24):
So we just, to be honest, weneeded coverage.
We were soaked, yeah, and wewalk up to this place called the
schnitzel shack.
Nobody was there, it was justit was pouring rain, skies were
black.
That's when we realized thatthe local team we were in
Lindsay Ontario, their OHL team,is called the Lindsay Muskie.
We're buying those jerseys, bythe way, the Lindsay Muskie.

(39:48):
You gotta buy yourself aLindsay Muskie jersey.
And we roll up to the shack.
Literally, it's a shack.
It looks like a log cabin.
And that's when we met theowner, max Walker.
And I'll tell you right now notonly did max walker make me the

(40:11):
best sandwich I've ever had inmy life, maybe I was also
starving, but this guy made yougot to check out the schnitzel
shack.
You got to go on their website,you got to go on their socials.
This guy, I think I asked him.
I said I said I didn't evenknow his name was max, by the
way, I just and I didn't evenknow he was the owner.
I thought he just worked there,young, good looking dude.
I said look man.
I said like, what are you guysknown for?

(40:31):
He's like we make the bestsandwiches.
I said, okay, I want a sandwich.
He's like okay, he's likeyou're gonna have, if I correct
me, if I'm wrong, you know what?
I'm just going to make it up,but I'm going to check it out on
my phone soon.
Anyways, he told me what toorder.
It was a schnitzel thatprobably was 12 ounces,

(40:54):
flattened out, folded up.
Oh yeah, cheese curds,mushrooms, gravy, the bun.
And I was like who the fuck AmI eating this thing?
But I was starving.
And then I was worried about Iwas worried about cody too,
right and we split you and Isplit a.

Speaker 2 (41:11):
How romantic is this?
We didn't think the sandwichwas gonna fill us, so we're like
we'll split a poutine too.
A poutine, you know what?

Speaker 7 (41:20):
I mean, so cody orders the, the schnitzel
poutine, and the thing lookedlike an absolute mess and,
needless to say, it was friggingdelicious.
Everything that I ate from thatschnitzel shack, including that
poutine, was incredible.
And he noticed the belt.

(41:40):
He noticed Cody with the beltand he's like he came out to
talk to us.
It's pouring rain.
We're sitting there, taro'smaking his YouTube videos on the
spot.

Speaker 3 (41:49):
Yeah, he's, he's doing, he's always doing, no
matter what if the camera's notrolled.

Speaker 7 (41:53):
This guy the camera's always rolling in in taro's
mind and he, you know, he'smaking videos.
I think he had the one whereit's like he had the belt in his
hand and he was like uh, uh Ican't float like a jitterbug,
sting like a ski yeahat like ajitterbug, sting like a ski.
Yeah, float like a jitterbug,sting like a ski.
These guys going nuts andCody's loving it.
That belt's been through hell,by the way, it was pouring rain.

(42:15):
It's got musky slime on it.
Oh yeah, I'm not sure if the,you know, unified and Champ has
had to take that thing in for apolish, but we're holding the
belt and this guy comes out andhe's like I, I noticed the belt,
you know, I noticed the belt.
I'm a boxer and he was, youknow, talking to cody and he's
like, you know, cody's like,yeah, cody kovacek, they shake

(42:36):
their hands.
Next thing, he's a pleasure,thank you for coming to our
place.
He was very humble about itthat you had this, this, you
know, canadian bantamweightchampion, come to your shack in
lind, ontario, which is, youknow, almost in the middle of
nowhere.
I mean, if you're not fromLindsay, Ontario, you probably
would never know this placeexisted.
And he was very, veryaccommodating and he gave us

(43:02):
black garbage bags to put overour bodies for rain jackets,
because he was closing up shopand we were freezing and it was
pouring, cj, it wasn't lettingup, it wasn't letting up, it
wasn't.
And he gave us these blackjackets and that's you know.
Fast forward to your YouTubesorry, your Instagram post and

(43:25):
Cody's Instagram post, where yousee the ew brother ew, what's
that?
What's that?
And there's me with a friggingblack garbage bag over me
getting pelted by the rain, andhe's covered up.
You're covered up.
And there's Taro justsunglasses on and a ball cap.

Speaker 2 (43:46):
Yeah, taro was the only one that had the jacket,
and that's the problem, the onlyproblem with going out on other
people's boats.
You're not prepared, you shouldbe, but you know, all of our
ring gear was back on your boat,you know what I mean.
And I didn't have my wallet, somy cell phone was dead and
luckily, the guy at therestaurant there let us use his

(44:08):
outlets to charge your phone andthat way we can make payment,
because you tapped it and itjust, we were like I felt it was
fun because it brought me backto our startup, our grind back
in the day.
We were using garbage bags, wewere using you know what I mean.

Speaker 7 (44:27):
That's what I said to Lou.
I said that you hit it.
You hit it on the head.
That brought me back to thedays where the motor was
breaking in the middle of thebay and you're spraying.
What the hell were we used tospray?
Was it like some?
It was a brake line fluid orsomething on the motor.
Oh, yeah, yeah, yeah, fluid orsomething on the motor.
Oh, he had it.
Yeah, yeah, he had a carbcleaner.

(44:47):
Remember that, yeah, carbcleaner.
And we're trying to start themotor and you got the cap off of
the motor and you're springcarb cleaner and Lou's yelling
at you.
Yeah, you know, that brought meback to those days, for sure.

Speaker 2 (44:59):
Everyone's got to start at those days Like I mean,
look at those, what are thoseyoung guys?
Average Ontario anglers?
Right, love those guys, they'reyoung.
Those guys are young guys.
I think they're I don't know,maybe out of university or
whatever.
But it's just like I don'tthink they got boats.
They got, or I think they gotlike kayaks and stuff like that.
Yeah, but it just shows youthat, like when you're that age,

(45:21):
you know you don't have thestorage for a boat, you don't
have that, maybe the vehicle totow it, but you get by, man, and
you still pop.
And it brought me back to thosedays.
Let's face it tone.
We're spoiled.
Now, when we go fishing and thebites off, what do we do?
we go back to your cottage orwhatever we have a drink or two
or we go hunting, you know togrind like that, to grind where

(45:44):
you're out there and you're just, you know, have boat snacks and
stuff like that.
It felt great, man.
It was.
It was all like I mean, no hugefish were caught, we caught
some really good bass, um, butit was just, it was.
I felt like it was this.
It just brought me back, manand it is I'm giggly about it

(46:05):
because it was.
It was at the time it was tough, but I appreciate my ring gear
now and I won't make thatmistake again and I'll have a
fully charged cell phone.
Luckily you had yours and wecould buy gas and we could buy
all those things.
But you know, when you don'thave your boat and you just keep
all that stuff in your own boat, it can be an issue, but but it

(46:27):
was great man.

Speaker 7 (46:28):
It was fantastic, it was great.
And listen people listeningplease visit the Schnitzel Shack
If you are in the Lindsay area.
They have two locations.
They have one in Port Hope,which is the original location.
It was awesome to talk to Maxearlier Max Walker, I mean, what
a last name.
This guy's got Yellowstonewritten all over it Three

(46:49):
Toronto Road in Port Hope,ontario.
If you're in that location, ifyou're in that area, if you're
fishing the Gany and you'refishing the rivers, go check out
Max at the Three Toronto Road,port Hope location.
Also, if you are in the Lindsayarea, if you are going through
those locks, those famous locksthat location is at 18 King
Street in Lindsay, Ontario.

(47:09):
It's literally right behind thegovernment building that lets
you in through the river and govisit, go have a schnitzel.
Tell them that Smash andShowtime sent you and I'm going
to tell you right now it wasprobably one of the best
accidental stops we've ever hadto make, and that's that's just
creating content, because nowI'm not going through that place

(47:32):
without stopping there that'sfor sure.

Speaker 2 (47:34):
No, and, and everyone knows, I'm a munja cake, so it
doesn't take me uh much toimpress me with food.
But when I see one of my bestfriends, uh, that's uh a really
good chef, and he bites into thesandwich and he's this like oh
my god, this is good and ittakes a lot for you, man, you
have to admit it, like I mean itwas the best, it was probably

(47:57):
the best sandwich and I know wewere freezing, we were starving
and everything tastes good.

Speaker 7 (48:03):
And you know, even when we went to the after party
after the champ on the belt andwe went and we had that street
meat we had in downtown toronto,we had that sausage and I
loaded it with sauerkraut.
Sure, it tasted amazing.
But I'm gonna tell you thisright now you mentioned it as a
chef, as a cook, whatever it is.
It was the real deal.
This sandwich siege was and youcould drop cody a line.

(48:24):
Cody had that poutine.
He he polished it, he did man,and he looked at me.
He was like I'm like can youeat this shit while you're
training?
He goes.
He's like I'm not supposed tobe eating like this, but he was.
It was close enough to his fightwhere he was still on the you
know he was able to splurge,slash kind of splurge, and he
was like like I am so glad thatwe actually stopped at this

(48:47):
place because it was absolutelydelicious.
Now we gotta fast forwardbecause we're running out of
time.
But we ended up going throughthe river.
We got back to the camp soakingwet, we were freezing and you
know, we had probably the most.
I don't know I'm going to sayoh man, I can't even think of

(49:11):
the words right now, but I'mgoing to say it was exciting, an
exciting adventure out on thelake.
We caught some big fish, someaverage fish.
We got to, you know, have alittle bit of a heart attack,
got to meet some people on thelake as well.
But we get back, we get back toreality.
And me and you, after we wrappedup the weekend because we both

(49:32):
went to work the next day andcody stayed, I think, that
morning and went to flip somedocks with taro, which he said
they got a few, but did it hityou like when you were driving
to work that morning because Iwas driving in and I was just
like man we got to go back toour roots.
We got to go back tomulti-species fishing and don't
be afraid to downsize as well,like we did, and and I felt like

(49:55):
I learned a lot on that tripnot only to pack my rain gear,
make sure you got full tank ofgas.
If you're going to do a triplike that, um, plan your route.
Obviously it wasn't a disaster,but it could have been.
Um, it could have been.
You know, it just hit me rightthere.
It's like we we got to do moreof this and I think it just
makes it, you know, a betterquality trip and a better

(50:16):
all-around trip it does, man,and uh, it just shows you when
you're on the water.

Speaker 2 (50:22):
Like I mean, a lot of times we're fishing prime time,
we're fishing mornings andwe're fishing nights, we leave
the afternoons alone.
Lot of times we're fishingprime time, we're fishing
mornings and we're fishingnights, we leave the afternoons
alone.
But man don't sleep on thoseafternoons, like I mean, it just
just grind it out and and let'stalk about what we have for
dinner.

Speaker 7 (50:37):
I know we're running out of time, but what you put
together the chops- yeah, thechops is funny because, um um it
man, I felt bad because I saidto you before Cody was coming up
, I said I'm going to make thisguy the best dinner he's ever
had in his life and I justdidn't have the time.
I didn't have the time to goout and get all the shit that I

(50:58):
needed because you know I was atwork on that morning and you
know Chef Craig was away, he wasat a wedding in Portland and I
was running the kitchen.
Dan was going crazy at theother shop and I just didn't
have the time.
I know it's no excuse, but Iknew I had some lamb and I knew
I had some scallops back at thecamp.

(51:18):
So I got back and I felt bad.
I'm like, hey, cody, I'm likeare you okay with?
You know, a couple of lamb chopsand some scallops?
And he's like are you crazy?
He's like what are you talkingabout?
Why not?
So I didn't have any propane.
I don't propane in the barbecue.
So I did the old chef technique, where it's the reverse sear,
reverse seared.

(51:39):
I chopped all the lamb chops.
There were racks of lamb and Ichopped them all.
I think we had 12 chops and Ididn't even bring out the
scallops.
It was you, because youremembered from our ice fishing
trip.

Speaker 2 (51:51):
You're like do you have any of those things in your
freezer, those little nugget?

Speaker 7 (51:55):
things that you make.
I'm like you mean the seascallops.
You're like, yep, I'm like sure, do bud Still have them in the
freezer from our ice fishingtrip?
So I end up Frenching thesechops and again I did the
reverse sear and all I had Siege.
All I had was butter and salt.
I had nothing special, nothingfancy, so I seared off some lamb
chops, medium rare, and it waslike giving lollipops to a

(52:18):
two-year-old.
Kovancek was losing his mind andyou were losing your mind and
I'm just like, okay, well, thisis working out.
I had I and I'm just like, okay, well, this is working out.
I still had some chipotle aiolithat I had from the last time
we were there oh, that was sogood.
And I had some horseradish.
So I made a horseradish aioliout of nothing.
Like I made shit out of nothing.
And you know, that's when youlooked at me and you're like, do

(52:39):
you have any of those littlenugget thingies?
I'm like you mean the scallopsrinsed in the cold water.
They thawed out quick pan,seared those babies off, and I
think kovancek was impressed andI think it turned out to be a
pretty good snack before we wentto bed that's why I appreciate
your craft.

Speaker 2 (52:56):
You did what I do on the water, like I mean, you make
things work right, like if ifI'm not getting bit on something
, I'll switch it up and do this.
It's your wheelhouse.
Your wheelhouse you can puttogether, and you felt like you
were not at par.
You know what I mean.
You're like oh, I guess I'llput something together, but just
to see your brain in motion andwe got to start filming this

(53:19):
stuff.
But what you can put togetherlast minute is a lot of people's
like I don't know what to sayLike they're one of their best
meals they've had all year.
And you're throwing it togetherin 10 minutes.
It's nuts, man, yeah it wasawesome.

Speaker 7 (53:36):
I'm just glad it worked out, because I would have
been really embarrassed becauseall I would have been able to
offer him were some cheddarcheese fishies.
That my kids eat the crackersbecause that's all I had, and
again you don't plan that kidseat the crackers because that's
all I had, and again you don'tplan that and we, we.
I'm just glad it worked out forcody and I want to take this
time to thank the champ, theunified bantamweight champ,
canadian champ follow him followhim on his instagram.

(53:58):
He is the best fisherman in mmahands down the best fisherman in
mma.
We are just getting startedwith cody.
We're going to be doing somechecking in with the champ uh,
sporadically on the Eating Wildpodcast and this is not the last
you heard from this guy.
We are bringing him on.
We are going to talk about hisnext upcoming fight.
He is going to be.
He signed Siege.

(54:18):
I think we're allowed to say itnow.

Speaker 2 (54:20):
Yeah, I think he's just waiting.
He's just waiting and we'll see.

Speaker 7 (54:30):
I think he said he signed up as a call.
Uh, he is on the call.
He's on call.
Basically, anyone drops out ofa major fight, correct?

Speaker 2 (54:32):
yeah, and it looks like he's going to be on the
contender series if everythingworks out well.
If not, I believe he will be uhdefending his bantamweight, uh
belt, and I think uh unified hasa venue in tor in the fall, and
if anyone has a chance,regardless, if Cody's on the
fight card, unified in Toronto,no joke is amazing.

Speaker 7 (54:58):
I felt like Dana White brother.
We were sitting ringside.
It's so good.
I was at Rebel Nightclub.
The bottle service was going,the food was incredible.
I was watching these peoplewalk around with like
unbelievable food and the venueto watch a fight was just.
It was off the rails andaffordable and affordable.

Speaker 2 (55:16):
Like, let's face it, ufc rolls into toronto.
You're, you know, a thousandbucks gets you not much, but uh,
we're big fans.
We're big fans and we felt thatevery fighter that was there
was not a boring fight, becauseall these kids I shouldn't call
them kids, but all these guysand girls have something to
prove, so they're putting it onthe line and it was phenomenal.

(55:38):
It was phenomenal, great venuegreat scrap.

Speaker 7 (55:41):
Congratulations to Cody.
Big thanks to Taro as well fortaking the time on his busy
schedule shooting with JaySeaman signing autographs at
sale in Oshawa.
Follow Fish City Tours.
This guy's insane.
Also check out some of hissocials.
We will be doing some stuff upahead with Taro as well, so look
out for that we do, we got somecrazy stuff happening.

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Speaker 8 (57:00):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's favorite
fishing show, but now we'rehosting a podcast.
That's right.
Every Thursday, ange and I willbe right here in your ears
bringing you a brand new episodeof Outdoor Journal Radio.
Now, what are we going to talkabout for two hours every week?
Well, you know, there's goingto be a lot of fishing.

Speaker 3 (57:21):
I knew exactly where those fish were going to be and
how to catch them, and they wereeasy to catch.

Speaker 8 (57:26):
Yeah, but it's not just a fishing show.
We're going to be talking topeople from all facets of the
outdoors, from athletes, All theother guys would go golfing Me
and Garth and.
Turk and all the Russians wouldgo fishing.

Speaker 4 (57:38):
To scientists.
But now that we're reforestingand letting things breathe.
It's the perfect transmissionenvironment for line fishing.

Speaker 8 (57:46):
To chefs If any game isn't cooked properly, marinated
you will taste it and whoeverelse will pick up the phone.
Wherever you are, outdoorJournal Radio seeks to answer
the questions and tell thestories of all those who enjoy
being outside.
Find us on Spotify, applePodcasts or wherever you get
your podcasts.

Speaker 7 (58:07):
Siege.
We are running out of time.
We need to touch base on a fewthings.
I want to first of allcongratulate our latest winner
on the Eating Wild podcastgiveaway, which was an awesome
chef knife from Kukushkin, fromMike from Kukushkin we're going
to talk about him in a quicksecond and that amazing knife,

(58:27):
roll the bag, and you know.
I want to say congratulationsto Andrea Hickey from Lincoln,
new Brunswick.
Ooh, New Brunswick.
Yeah, new Brunswick.
Actually, I just got thenotification today, siege, that
it has landed at her doorstep.
Congrats, congratulations onwinning that.
Talking about Mike fromkakushkin, siege, I got, I got.

(58:52):
I feel like oprah, I got somehuge news.
Brother, we're just gonna be,we're gonna be popping stuff in
people's pockets like crazy, butthe stuff that I'm talking
about isn't gonna fit in yourpocket, it's gonna fit in your
backyard okay, my backyard.
Mike from kakushkin Knives.
We have created, we have finallyfinished the collab.
We are dropping two eating wildfillet knives what?

(59:19):
They're not available as of yet, but we have the prototypes in
hand.
We got two sizes.
We got a seven and a half and anine inch.
I'm telling you right now,siege, I have the prototypes.
These are probably the best, andI'm going to say this because I

(59:40):
use knives every single day fora living.
Okay, it's like talking to ahockey player with a stick.
These are probably the bestknives I've used in the kitchen
filleting.
I used it on salmon already.
I've used it on tuna.
I've used it on mahi.
I've used it on the orangeroughy.
I'm talking like really, reallybony fish.

(01:00:01):
This knife is insane, siege.
I need you to drop this onInstagram very, very shortly.
People listening look out forcj's post because we are going
to have limited inventory.
And I say limited inventorybecause we're talking about mike
from kakushkin developing andcreating this amazing sportsman

(01:00:24):
knife and we are going to bevery limited on supply, but we
are going to be able to sellthese to our listeners and Siege
.
I said I was like, oh, we'regiving one away, we're giving
one away, yeah, as soon asGerman steel, german steel
fillet knife you're giving itaway.
We're talking German steel.
We're talking custom handles.
We're talking Eden Wild logo.
We're talking Mike fromKukushkin.

(01:00:49):
If you haven't checked out hisknives yet, I'm telling you
right now, this guy's got thebest knives on the market.
I use them, my chefs use them.
We've been talking with Mikefor almost a year now about
developing a knife for fishermen, for hunters, for the
outdoorsmen.
It finally arrived.
I have it in hand.
I approved it today.
Have it in hand.
I approved it today.
I just needed to use it a fewtimes to make sure that it's

(01:01:15):
exactly what our listeners andthe people that are average
fishermen can use.
The price point is going to beprobably the cheapest, probably
the cheapest knife out there forthe quality you're getting and
I can tell you that right now,because there's a lot of knives
that are out there that you knowwhen you open out of the
package they're sharp as hell.
Clean two or three fish andyou're slicing your fingers off

(01:01:37):
because they're shit.
I'm telling you right now Iwill stand by this knife.
Look out for that.
We're dropping the news rightnow and I'm going to get you Sie
, you siege to put that onsocial media the moment I
received that shipment from mike.
We are doing a giveaway oninstagram.
You have to follow the stepsfrom cj uh to win this um

(01:02:00):
giveaway.
You will be the first person toget your hands on an eating
wild fillet knife.
Again, we're dropping two sizesa smaller one for your panfish,
your walters, your pike, yourcrappy, and we're going to do a
nine inch to get into yoursaltwater species your tuna,
your mahi, mahi salmon as well,rainbow trout, whatever floats

(01:02:20):
your boat.
You heard it here first, folks,and stay tuned for that.
And uh, I'm not done siege.

Speaker 2 (01:02:28):
What do you mean?
You're not done.
You just said the knives,that's it.
We're not done.
Hit it, coach, coach hit it.

Speaker 7 (01:02:32):
No, don't, coach, put your guitar away.
We're not done.
We're not happening.
Nope, we're not done.
Eating wild for the summer.
We are in early july.
Eating wild for the summer isgoing to be giving away on the
Fish in Canada website exclusive.
You have to listen to the nextthree or four podcasts because

(01:02:55):
there's going to be hidden codes.
There will be hidden codes,just like the knife bag, just
like the knife.
There's going to be hiddencodes.
You might even hear one in thisepisode.
I don't know.
You might even hear one.
Stay tuned.
I don't know.
You might even hear one.
Stay tuned.
We are giving away aone-of-a-kind Traeger slash
barbecue smoker worth value$2,000.

(01:03:19):
We are giving this away,brother.
This is the eating wild summergiveaway.
Get it while it's hot, get onto the Traeger.
We are talking smoker,automatic smoker.
Listen, I'm going to be honest,siege.
I haven't used thistop-of-the-line model myself.

(01:03:41):
I don't even own this.
I don't even have this in myrepertoire.
I have everything in my kitchen.
I have smokers.
I got Rationale combi myrepertoire.
I have everything in my kitchen.
I have smokers.
I got rationale combi ovens.
I got everything.
This smoker is the Ferrari ofsmokers and this could be in
your backyard.
All you got to do is listen tothe podcast.
We're going to give away somecodes.
You're going to log on to theFish in Canada website.

(01:04:05):
You can enter on contest.
Go on the website, go undercontest, look for the Traeger,
drop your name, fill out theballot and, if you can get the
product codes, you have tolisten to the three to four next
episodes.
You'll be walking away,delivered to your front door.
All you got to do is buy thewood and you're having a party

(01:04:26):
siege.

Speaker 2 (01:04:27):
That's amazing man, and I think buy the wood and
you're having a party siege.
That's amazing man.
That's, and I think, uh, withthe bonus code, you get 100
extra entries 100 entries likethat.

Speaker 7 (01:04:36):
All you got to do is just punch in the, the, the, the
bonus code.
You get 100 entries.
You do that for all three up,all three or four episodes.
You're in the hundreds.
It's going to give you a goodopportunity to win this trigger.
I'm not even going to tell youthe model.
Whatever model it is, I couldtell you this it's going to be
on the Fishing Canada website.

(01:04:56):
It's going to be exclusive onthe Eating Wild podcast and good
luck to everybody.
Congratulations to AndreaHickey again for winning our
last giveaway, but this oneSiege.
I'm going to say this is thebiggest prize we've given away
in the Eating Wild history.

Speaker 2 (01:05:14):
Yeah, we're lucky enough to have people that
support the podcast and, youknow, hook us up and for a
chance for a listener to winsomething like this.
It's phenomenal and I want towin it, but I guess I'm out of
the running.
Maybe pete bowman can he win it?

Speaker 7 (01:05:30):
no, probably not bo rod.
Bo rod's got this already.
It's in his backyard.
He's got a double decker.
Let's be honest, you know whatI mean.
I actually texted bo rod theother day.
I said you come into the fightwith us in vegas.
We're going to ufc 306.
He's like nope fishing fish,this guy.
He a bull riding.

Speaker 2 (01:05:46):
He's like nope, we're filming.

Speaker 7 (01:05:48):
We're fishing, he's not coming, he's like, but put a
thousand bucks on red.
I said, no problem, okay, we'regoing to take the money and
leave.
Yeah, that's it.
You know, and listen, it'sgoing to be a great giveaway.
We're excited, it's thesummertime, have time siege to

(01:06:09):
fit in a couple more thingsquestion of the day and we're
going to follow it with a recipeand we're going to wrap this
show up.
Uh, what do?

Speaker 2 (01:06:13):
you got for us, champ .
I have a question of the dayfrom let me see fan mailbag.
There's my folder and bringingit up.
Okay, it's from chuck.
It says hey guys love catchingyour podcast each week and had a
question for your show.
As someone who fishes a fairbit and enjoys short lunches at
our cabin in kippawa, quebec,I'm wondering what is the best

(01:06:33):
oil to use to fry fish andpotatoes.
We currently use canola, canola, canola oil in the 16 liter
container from the big boxstores.
I see there are someanti-foaming additives in it.
Not sure if it's the healthiestoption when cooking at high
heat.
I've read conflicting things onthis, but here there are better

(01:06:57):
options.
What do you use?
A fair bit of oil.
So trying to.
What does it say?
Oh, sorry, I'm reading from myphone here Trying to keep it
reasonably price-wise andsomewhat healthy.
Should I stick to with aquality peanut or canola oil or
is there a better alternativeout there?

(01:07:17):
Thanks, chuck Great questionChuck.
Yeah, it was good he reallythought about that question.

Speaker 7 (01:07:23):
Yeah, it's a great question and you know what, cj,
this is the first time I'mhearing you.
We didn't talk about thisquestion.
I didn't know what was going on.
You told me you had a questionfrom some dude from Quebec.
Chuck, love the question.
Here's the thing.
He mentioned something prettyimportant.
There's a pretty important partof that question is price point
.

(01:07:44):
The reason why people use canolaoil when they're deep frying I
deep fry every day.
We deep fry everything Um isbecause one it's cheap, pretty
much like it is.
It's a cheaper thing.
Most, most restaurants aregoing to use canola oil.
Here's the thing about canolaoil it can handle the high heat.
So when you're frying multiplethings say you're frying chicken
wings, say you're frying fish,whatever it is, and you're
frying all bloody day, well, ifyou use olive oil, that olive

(01:08:11):
oil, you're just going to beburning your food.
It can't handle the high 350,400.
And that's usually what you'refrying at.
Let's be honest, if this guy'sdoing a short lunch, I guarantee
Chuck you're doing it over woodand a skillet.
You're getting that oil beyond350 because at this point you
can't really control your flame,you're just getting the high
heat.
You're going.
Here's the thing.
There are differentalternatives, but, yes, they are

(01:08:35):
going to be expensive.
One of the things that I wouldsuggest is real pure coconut oil
.
Coconut, yeah, coconut oil, itcan handle the high heat.
Oil it can handle yeah, coconutoil, it can handle the high
heat.
Listen, man, this is what.
This is what the Malaysians,you know, the Peruvians, the,
the, the, the people in there'sa recipe that I've I've done

(01:09:01):
before.
It's it's actually I cook withit all the time on set.
It's a Fijian recipe.
It's with salmon, and theFijians use coconut oil on
everything.
Not only do you have the healthbenefits from it, it's actually
considered one of the good fats, it's actually keto-friendly.
So, people that are on ketodiets, you know you have to have
its only good fats andeventually the fats eat the
sugar.
Blah, blah, blah.
You're losing weight.

(01:09:27):
The only thing I would say aboutcoconut oil per se is the
flavor.
If you don't enjoy the flavorof coconut, you're going to get
it.
You're going to taste it inyour fish.
You're going to taste it inyour chicken.
You will taste a tiny hint ofcoconut, but it's high enough
fat siege that you can cook itat a high level, a high heat,
and you will get the sameresults as your canola oil or

(01:09:49):
vegetable oil per se.
So here's the thing.
There are a lot of people thatwill look at this and be like,
okay, I don't like the taste ofcoconut oil, but I like the fact
that it's a healthier option.
That's what you mentioned inthe question.
And I like the fact that it'snot priced high because it's not
Coconut oil.
Back in the day used to comesilicified, because coconut oil

(01:10:12):
when it's held at roomtemperature is silicified, so it
looks like lard.
Right, it's not in a tin or anolive oil or vegetable oil
plastic bottle where you justsee the oil.
It actually looks like lardbecause it solidifies.
It's like putting olive oil inyour fridge.
When you put good pure oliveoil in your fridge Siege, you

(01:10:33):
should pull it out of yourfridge and it should be totally
solidified.
If it comes out liquidy, you'renot buying olive oil.
That's a good tip out there forpeople listening.
So if you don't like the tasteand flavor of coconut oil
because that would be my numberone choice One it's come down in
price a lot.
It was trendy for a bit Trendy,screw you up.

Speaker 2 (01:10:55):
They do, man, I was going to ask you about that
because I see a lot of avocadooil now.
Yes, I see he was mentioningpeanut oil.
Yes, it's all trendy, brother.
I use avocado and, to be honestwith you, I quite like it.
I haven't done it on fish yet.
Yeah, you can't fry with it.
I was going to ask you Don'tfry with it?

Speaker 7 (01:11:13):
No, you can't, it's like olive oil, it's just going
to burn the shit out of yourstuff.
Now, it can't, and he mentionedit.
What can handle the high heat?
Well, coconut.
The Fijians, the people fromHawaii and stuff like that.
They've been using coconut oilforever.
We have in North America.
This is just now a trendbecause of keto and the LCBO

(01:11:33):
magazines that you pick up forfree, everyone's like yeah here
this and that they're fucking meup, because now all the cheap
meats are expensive.
Now you know what?
I mean I remember I used to getshort ribs thrown at me.
Now the LCBO posts a short ribrecipe in their book and now
it's double the price.
So try coconut oil.
I believe you can get a prettygood price on it.
Now you can actually get it inliquid form as well, but it

(01:11:56):
melts right away once it comesto room temperature most of the
time.
And another thing I was going tosay is actual lard, and don't
be afraid to use tallow.
We had Chef Doris on with.
She came in my kitchen, shecooked with me.
She brought me a beautiful gift.
She brought me a jar of Wagyutallow.
And tallow is just basically,you're saving the fat from the

(01:12:18):
meat that you're cooking andyou're rendering.
So, for example, if you'recooking a duck breast and you're
rendering down duck fat, youcan actually jar that fat, put
it in your fridge.
It will solidify because it'snatural, it's flavorful.
Don't be afraid to fry yourfish in tallow, because I'll
tell you right now that isprobably the healthiest and

(01:12:38):
cheapest way of frying your fish, because I'll tell you right
now, everybody cooks during theweek.
If you're pan searing anythingthat has any kind of fat content
to it steaks, ribeyes, duckbreast, duck legs, turkey goose,
whatever has high in fat.
Siege, keep that fat, render itdown, pork belly, whatever it is

(01:13:02):
.
Again, you're going to get thatflavor profile.
There's nothing you can doabout it.
But try that.
Try that, chuck, and I'd bevery curious to see how that
turns out.
And I totally agree with youCanola oil is the unhealthy way
of frying.
But for us, siege in NorthAmerica, it's the most, it's the
easiest to get your hands on,it's so cheap and people don't

(01:13:25):
realize that there's no healthbenefits in using canola and
vegetable oil.
I go through this with actorsand actresses every single day
and it's either olive oil, likeyou said, avocadola oil, but
throw in the coconut oil siege,it might change your life
because it's actually a good fatand you can cook with that at a
pretty high heat, so greatquestion, Chuck.

Speaker 2 (01:13:46):
You mentioned something.
It is a great question, Chuck.
I'm just going to expand onthat a little bit.
You mentioned earlier aboutlard.
Recently I saw a video withTaro's buddy Jimmy or Jay
Siemens, and he did his catchand cook in lard, Yep, and it
looked phenomenal.
I know, I don't know the priceof lard and I don't know how

(01:14:07):
healthy it is for you, but man,he said, I got to try it.
I'm going to try it with myfather Render down fat Siege.

Speaker 7 (01:14:15):
It's rendered down, it's natural.
You can go to your butcher andthey'll give it to you for next
to nothing, because when they'retrimming their meat for their
customers, all they got to do isrender it down and, you know,
jar it and that's your.
All they got to do is render itdown and jar it and that's your
homemade lard, it's your tallow, like I said.
So at the end of the day youhave it in your hands.
It's taking the time and doingit, and next time you make a

(01:14:42):
steak, don't put it on thebarbecue, because all that fat
is just going to drip into yourgrease pan and it's done.

Speaker 2 (01:14:47):
That's a good point.
I know with my father.
When he makes fish fry he keepsthe bacon grease and he waits
for it to form harder, like youwere talking about, and then mix
with the bacon grease and fishpan fried.

Speaker 7 (01:14:58):
Bacon fat.

Speaker 2 (01:14:58):
Bacon fat is one of the best fats you can have.

Speaker 7 (01:15:01):
Think about it, I'm so hungry now, oh my goodness.
Great question.

Speaker 2 (01:15:05):
Great question.

Speaker 7 (01:15:07):
Great question brother.

Speaker 2 (01:15:08):
Thanks for Chuck for saying it.
And then, if anyone else feelfree, send us questions over to
our email address.
The Eating Wild Podcast.
Is it TheEatingWildPodcast atGmail?

Speaker 7 (01:15:19):
TheEatingWildPodcast at Gmailcom.
You can check us out as well.
You can check out our InstagramTheEatingWild.
Again, dm Siege.
He'll get back to you with anyquestions you have.
I'll try to read them.
I have my best of my knowledge.
Again, don't take my word forit.
This is just all personalpreference.
Don't care whether you like itor not.

(01:15:40):
I'm just telling you how I feelabout the situation.
Could be wrong, I could betotally wrong, but this is just
from my experiences and for whatI like and uh, you know, I'll
tell you right now, siege, onething that we need to do more is
take advantage of the naturalshit that we have in front of us
, and that is saving your fat,saving your grease, and I'll

(01:16:02):
tell you right now.
Putting a piece of like, likejimmy or j Jay Siemens did on
his video, it was probably thebest looking piece of fish
you've ever seen.

Speaker 2 (01:16:10):
With lard.
Yeah, and I'm seeing a trend alot more now.
There's a lot more shorelunches going on and I think it
has a lot to do with the pricesof groceries.
And we want people to beresponsible.
Only you know, catch and keepthe smaller ones slot size.
Leave the bigger ones alone.

(01:16:30):
Let's not go back into the 80swhere you're holding up
stringers of fish with thatmetal stringer with all the fish
from it.
But fish responsibly and, yeah,take advantage of eating these
beautiful walters and perch andcrappie.
You know the grocery I I couldget carried on.
I know we're running late, but,like I mean the prices of
groceries and all that but sure,lunches, keep the pictures

(01:16:52):
coming on to us and, uh, we'llpost them or reshare them love
it, and I'm gonna end this uhepisode um, very quickly.

Speaker 7 (01:17:01):
Siege, I gotta run.
But uh, with the recipe of theday.
I figured we were talking weretalking about Max Walker at the
schnitzel shack and I figuredlet's do a schnitzel, let's do a
schnitzel sandwich, let'srecreate something called the
smash witch and instead of pork,which is very traditional, with

(01:17:23):
the schnitzel we're going to dowild boar.
Are you kidding me?
Yeah, we're going to do a wildboar sandwich.
We're going to start it out,we're going to pound it out.
We're going to grab a, I thinktraditionally, with schnitzel
you use the loin, so in thiscase it'd be the backstrap.
You want to trim that backstrapdown, so you want to grab a
nice lean piece of the backstrapof the animal.

(01:17:43):
In this case we're going to usewild boar.
Grab yourself a rubber mallet,grab yourself a meat pounder,
whatever it is you have in yourtoolbox.
Put some saran wrap.
I'm going to say you want tocut that piece into about five
ounces, four to five ounces.
You're going to cover thatpiece in saran.
Put it on top of a cuttingboard and just pound it right
out, smash it with a hammer,with a rubber mallet a meat For

(01:18:07):
me, I would use a meat malletand you want to flatten that
piece out as thin as possible.
You're going to dredge it insome egg wash, salt, pepper,
parsley and you're going to putsome panko breadcrumbs into it.
I use panko because of thegluten-free aspect of it.
A lot of people now are eatinghealthy.
You want to make this a littlebit healthier.

(01:18:29):
You're going to fry that siegein some fresh coconut oil, like
we talked about.
Again.
We're going to post this recipeon the Fish and Canada website
Once that has become goldenbrown.
Now remember, when you'refrying at high heat and this
goes for fish too it's not goingto take long A lot of people
over fry and it makes thingstough.
You don't want to do that.

(01:18:49):
As soon as you get thatindication that you got a nice
golden color, flip that babyover, let it fry, pull it out of
the oil, turn your heat down,put it onto a paper towel, let
that oil sort of soak into thatpaper towel.
You're going to grab yourself anice color brezza bun.
Use whatever bun you want.
It could be a hamburger bun, Idon't care, you need a piece of

(01:19:11):
bread.
What you're gonna do is you'regonna I'm going schnitzel shack.
Here we're going cheese curds,gravy, mushrooms, onions on top
of that bun, covered all overthat schnitzel, and I'm telling
you right now that is a smashthe wild boar schnitzel witch.
I'm going to post this recipeon the Fish in Canada website

(01:19:34):
and whoever makes this you don'thave to make this with wild
boar, you can make it withvenison pork beef.
I want a picture.
You know why I want a picture,siege, why I'm throwing you a
curveball.
But the first person that makesthe sandwich takes a picture,
sends it to you.
They're getting an eating, wildfillet knife sent to their

(01:19:55):
front door.
Sent to their front door.
I feel like Oprah, we're doingit here.
Live, make the ouiche.
Send it over to CJ.
I want to see the picture If CJgets it.
The first person that does it,cj, we're going to send them a
knife.
How's that sound?

Speaker 2 (01:20:09):
that sounds amazing.
So they can do venison, theycan do wild boar, they can do
pork beef pork chicken.

Speaker 7 (01:20:17):
Okay, I want to see the sound and and listen.
I gotta prove it.
If it doesn't look like a smashwitch, sorry, it's not good.

Speaker 2 (01:20:24):
And you can tell them smashed in to prove it, sorry
well I'm sending it to youbecause, like you said, I'm a
munchie cake.
You send it to me.
I'm going to be like it looksbeautiful, so I'm sending it to
you.
I'll send it to Lou.
And speaking of Lou, what arewe going to wash that down with?

Speaker 7 (01:20:38):
Oh man, that's a hard one.
We got to call Lou.
The problem with Lou is youknow what lou is that guy's
fishing?
He's on georgian bay, like he'salready getting caught.
The next time we have lou onhe's gonna.
He's gonna have two or threeepisodes of content because that
guy's been popping.

Speaker 2 (01:20:56):
He took yeah and he took one of his uh I think he
took one of his contractors outon the water and a list.
He's actually a listener aswell.
Him and his brother arelisteners and uh, yeah, we got
to recap with lou.
He's making big boy moves inhis company right now.
He's acquiring property and,yeah, he's doing it.
He's killing it and I thinkhe's going to Portugal soon too.
But anyway, what are we goingto drink with this Don?

(01:21:18):
I drink everything.

Speaker 7 (01:21:19):
I'm going to tell you right now I had something.
I had something for the firsttime and it was an accident.
I went to a restaurant for mydaughter's.
It was my daughter's.
She graduated grade eight, soshe's going to grade nine.
Yeah we took her to her favoriterestaurant, milton Ontario, and
I ordered a Negroni because Ilove Negroni.
If anyone hasn't had a Negronibefore, you're out of your mind.

(01:21:40):
You have to order a Negroni.
But they didn't give me aNegroni by accident.
They gave me an old fashion.
Have you ever had that before?
Oh, yes, that's with bourbon.
It's with bourbon.
Yes, they up.
They gave me this old-fashionedand looked at it, looked like a
negroni.
And then I tasted it and Itasted the smoke.
I tasted the smoke of thebourbon and it had the marichano

(01:22:05):
cherries.
I had an orange peel and it waskind of reddish, orangish, and
I drank and I said this isn't aNegroni, but it's missing the
bitterness and I went to thewaitress I said what is this?
She said oh, it's an oldfashioned.
I said I've never had an oldfashioned.
I didn't order an old fashioned.
I ordered a Negroni and she'slike oh, it's our mistake, we'll
make you a Negroni.

(01:22:26):
He said no, you're nuts, I'mdrinking this.
It's delicious, that's awesome.
And you know what, when you'reeating something greasy like
that and you got the cheesecurds, you got the mushrooms,
you got onions and it's coveredin gravy and you got a fried
piece of meat.
Can you imagine drinkingsomething as smoky and as bold

(01:22:47):
as bourbon and adding a bit ofthe citrus with the
old-fashioned?
It is siege.
An old sounds like a good nightright there a smash oh man
hey, all you gotta do?
All you gotta do is go buy allthe elements and come up with
your own recipe, and I'll tellyou right now it's best drink
I've ever had in my life.
I don't even know if it pairs.
I don't know, I'm not lou, butI'll tell you right now.

(01:23:08):
For me it's probably one of thebest sandwiches I've ever had
in my life.
I don't even know if it pairs,I don't know, I'm not Lou, but
I'll tell you right now.
For me it's probably one of thebest sandwiches I've ever had.
And to drink an old fashionedwith it, why not?

Speaker 2 (01:23:15):
What do you think?
Yeah, that's a great call.
I mean, I would probably pairit with Old Virginia on draft,
you know me and OV on draft.
But what do I know, man, I'lldrink anything.
If you're pouring, I'm drinking.

Speaker 7 (01:23:26):
If you're definitely cooking.

Speaker 2 (01:23:28):
I am eating.
That is definitely a fact.

Speaker 7 (01:23:31):
Well, listen, man, it was a great recap.
It was a great experience,brother.
And check out CJ on our socials, on the Eating Wild podcast on
Instagram.
Again, we're on Facebook aswell.
Drop us a linetheeatingwildpodcast at gmailcom
, gmail, gmailcom.
If you have any questions.
And listen, make yourself thatsandwich.

(01:23:53):
Take the picture.
Dm CJ, I'm telling you rightnow I will personally ship you
one of our Eating Wild customGerman steel filet knives and
I'm excited for this.
Cj, I'm excited about theTraeger.
Eating Wild is popping thissummer and, uh, thanks for
taking the time to join with metoday, buddy it's always a

(01:24:14):
pleasure, man, it's always.

Speaker 2 (01:24:15):
And you look great, by the way I don't know if it's
a haircut.
I don't know if it's yourhaircut or whatever I wish our
viewers could see it.

Speaker 7 (01:24:21):
You look fantastic yeah, it's actually gorgeous.

Speaker 2 (01:24:23):
But thanks for asking , I wouldn't go that far, but
you look good, you, you lookgood, I like what you're doing
with the facial hair.

Speaker 7 (01:24:28):
You almost look homeless, but it's cool, yeah, I
look a little homeless.

Speaker 2 (01:24:32):
I'm in summer mode and I'm just going to pop on the
water and not shave.
My wife hates it, but hey, whatdo you do?
Don't care.

Speaker 7 (01:24:40):
This is Smash Malecka we're checking out of here.
I got Top Dog Pereira, hooksetMartins and my lovely beautiful
co-host and co-host of the day,christopher Showtime Johnson.
Coach, you can hit the musicnow.
Catch us next week and fish ontight lines.
Ciao, get the net, we'll beright back.

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