Episode 70: Getting Ready with Hookset

What if a single hunt could redefine your culinary traditions? Join us as we gear up for our annual hunting adventure and plan a menu that marries tradition with innovation. From the irresistible Kobe short ribs to a gourmet twist involving duck and cream cheese-stuffed peppers, our culinary journey promises mouthwatering memories and stories of family recipes that have stood the test of time.

Ever wondered how the precision of selecting a fishing lure parallels the art of choosing the right kitchen knife? Our episode takes you deep into the strategy behind fishing gear selection, sharing tales and techniques that highlight the importance of matching rods, reels, and lines to the right bait and fish. We blend technical insights with heartwarming anecdotes, capturing the camaraderie and excitement that comes with preparation. Whether it's the nostalgia of a savoury garlic and rapini sandwich or the thrill of a fishing rivalry between North and South, every story adds to the tapestry of this year's much-anticipated trip.

As the thrill of the hunting season beckons, we debate the merits of different broadheads, weighing tradition against new possibilities in mechanics and ethics. Will patience prove to be a virtue in the crucial moment on the stand? From hunting priorities to sustainable practices at camp, our conversation promises an engaging mix of tension and camaraderie. With our team ready and eager to embrace both hunting and fishing challenges, we anticipate an adventure filled with strategy, laughter, and the joy of shared experiences in the great outdoors.

Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at [e-mail]

Episode Transcript

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Welcome folks.

(01:58):
Welcome to another episode ofthe Eating Wild podcast.
Smash Malecka here sitting nextto me in studio.
Co-host Daniel Hooks at Martins.
Yep, we are live at our studiohere, just me and Dan today.
Man, what's going on with LouDan?
I got to talk to you about thatbecause we talked about him not
feeling too well on the lastepisode, which was by the time

(02:21):
people hear this.
Now we're going back two weeksand he's been sick as hell.

Speaker 3 (02:26):
Have we ever done one ?
Just the two of us, tom no butthis is great.

Speaker 2 (02:28):
This reminds me of the old pizzeria days.
Yeah, just you and me, just meand you, and coming up with the
recipes and pizzas and Shootingthe shit.
Shooting shit and talking aboutyou know.
Yeah well, we're going to havekids one day 34 years later, oh
my God.
It's crazy man, but yeah.

Speaker 3 (02:49):
Yeah, going back to Luis, yeah, he's had a busy,
busy year man, incredible.
He went to Portugal.
He had to do some otherwork-related trips as well.
Yeah, he had to do some otherwork-related trips as well.
He had to move buildings.
He has an issue with thetrailer park that you guys

(03:10):
talked about before a coupleweeks ago.

Speaker 2 (03:12):
And I don't even know if he's gotten even that sorted
out yet, because he's been sick, he's had pneumonia.

Speaker 3 (03:15):
Yeah, yeah, yeah, I did talk to him yesterday and I
think he has to go take care ofeverything this weekend, so
hopefully he can get all thatwrapped up before we go on our
trip.

Speaker 2 (03:31):
Yeah, we got a couple emails from people asking about
Lou and, uh, update is is thathe told me yesterday that you
would have to kill him not tocome on this trip that we always
talk about.
Once a year, we go on thespecial trip to our hunt camp
and that's what this episode isgoing to be about.
Folks, we're going to dive intothe menu planning that Hook set
did.
There's a lot that goes intowhat we've talked about dan when
he creates these menus, butwhat I will say this year that

(03:51):
is different than that issomething that you haven't done
before, and it's funny becauseyou sent us in the group so we
got the four skins group.
We we have like so many grouptexts.
We have one called four skins,one called eating wild, one's
eating wild, this and so manydifferent group texts, but you
sent the menu that you werethinking about last week.

(04:14):
Yeah, so by the time this airs,the following episode from this
is going to be what happened onthis trip, right?
So we, we don't know yet.
We just don't.
We don't know what we're goingto talk about.
But one thing on that menu thatyou put on there, and to me it
got me the most excited.
But then I found out we have toshoot a duck first.

Speaker 3 (04:32):
Yeah, I did that on purpose.

Speaker 2 (04:34):
And now the pressure's on.
We got to pop a duck, which youknow chances are we're going to
bring some Muscovy duck breastwhich we'll talk about too with
our Eating Wild box that we'regoing to be having dropped.
But yeah, man, let's talk aboutit.
Brother, first of all, what thehell was going through your
mind?
What were you thinking about?
You know what we eat every yearand you know the guys up north

(04:56):
are going to be expecting a fewthings, and I'm going to say the
first thing is the Colby shortribs.

Speaker 3 (04:59):
Yeah, that's a staple and that's for Siege too.
That's Siege's favorite.
True, true, yeah, so I madesure we added that this year.
I can go through the whole menuif you want, let's do it.
All right, I didn't want to doit too crazy because we are
going to be super busy betweensmallie fishing.
Let's see if we get into somelargies, right.
And then let's go shoot a deer,let's go shoot a duck.

(05:23):
Like there's so much things todo, let's go walk the bush for
some bush chicken.
Partridge or pheasants orwhatever.
Yeah, grouse, I'm like let'stry to keep it easy.
So we're going to do somecabbage rolls, maybe some mash
and a salad.
That's going to be day onedinner.

Speaker 2 (05:40):
Day one.
So we got cabbage rolls, mashedpotatoes and a salad.

Speaker 3 (05:44):
Yeah, Cabbage rolls will be stuffed with some ground
beef, maybe ground pork.
I don't know what we're goingto do yet.
Beautiful Tomato sauce fresh,beautiful, nice and simple, and
it is kind of heavy but it'sstill light at the same time.

Speaker 2 (05:55):
Yeah, you're going with, like the weather is
finally changing, which is great.
So that's going to be hearty,going to be good.
So that's day one.
So we're leaving on wednesday.
Paint the picture for thepeople listening we're leaving
on wednesday, we're going toarrive, hopefully early enough,
where we can launch our boat and, you know, say hi to gags and
you know we might beat the shitout of each other like we

(06:15):
usually do.
Maybe you might break one ofyour ribs.

Speaker 3 (06:17):
It's been a while it's been well, it's been a
while for the rib breaking yeahit's also been a while since
we've seen gags yeah well, justabout the rib breaking.

Speaker 2 (06:27):
You know there is always that playful fight that
we do.
We always attack Sean.
I don't know why we always endup getting hurt Like poking the
bear.
Poking the bear and a couple ofribs have been broken in the
past.
If you haven't heard the storyof Dan casting going ah at the
end of every cast, why?
Because his ribs are broken.

Speaker 3 (06:46):
One time I fell off the bunk bed.
That was a whole nother story.

Speaker 2 (06:51):
But the other time it was because he poked the bear.
It's happened to me too.
He's strong man.
I'm taking him this year.
He doesn't even know it.
I'm going right after him.

Speaker 3 (06:57):
I don't think he will , but he's strong he is.

Speaker 2 (07:00):
So we got, we got the weather changing, we have
cabbage rolls salad.
Obviously you know, beingEuropean, you got to have a
salad at almost every dinner.
Yes, Uh, vino.
What's going on, brother, Arewe?
Are we leaving Lou up to this?
I?

Speaker 3 (07:12):
don't know.
I was thinking about that andI'm going to get Louise's input
on this as well.
I do want to bring a bottlethat I make.
I have like four different onesstill that I make and I want to
bring at least one or two ofthose up and then we can go buy
some.
There is a local store therethat sells good wine too.
We can always go through theresee what they have.
But yeah, I definitely needwine with this.

Speaker 2 (07:29):
I'm intrigued to see those gas stations if they're
going to be holding booze upthere, because now, with the law
here in Ontario changing, whereyou can buy like liquor or
mixed drinks anyways, yeah, atthe gas stations.

Speaker 3 (07:41):
Yeah, but they had it there always.

Speaker 2 (07:42):
Yeah, they've always had it there.

Speaker 3 (07:43):
But I'm wondering, you know, that is their beer
store, that is yeah, it'sactually a now CBO sponsored
convenience store.

Speaker 2 (07:49):
So you can get wine, you can get booze, you can get
hard liquor beer, whatever youwant.
So we'll leave that winepairing up the loo.
But I'm pretty sure thatthere's still some bottles left
in the hunt cam from last year,because we always bring up tons
of vino that you made.

Speaker 3 (08:03):
Yeah, and then that's the other thing.
I don't know what is left there.
So that's why I always overpack.
I always, oh, what, if, what if?

Speaker 2 (08:09):
Did you make wine this year, by the way?

Speaker 3 (08:11):
Yeah, yeah, I made it .
Where are we?
Are we in October?
Yeah, we're in October, jesus.
I think it was March or April,I don't remember.
Wine guys, I go to a store.

Speaker 2 (08:21):
Yeah, you go to the wine Vinbon.

Speaker 3 (08:23):
One of those places.
Actually, it is that one.

Speaker 2 (08:27):
You buy the juice, but then you bottle it Exactly.

Speaker 3 (08:29):
He'll call me and say this one's ready to be bottled.
Come on in, we cork it.
We do all that stuff, but we dopick our blends.
So it's like what do you wantthis year?
And we ask him what's availablethat year.
And it could be anythingthere's so many?

Speaker 2 (08:43):
Do you blend grapes?
No they do all that.
They do all that.
It's like ordering from a menu.
You say, okay, I want cab, Iwant this, I want that, let's
try a little bit of this.
And then they prepare it, andthen you bottle it, and then you
age it at home.

Speaker 3 (08:54):
Yeah, and then there's also reserves.
You can get that they'vealready had in the barrel for 12
months and it's actually reallygood stuff.

Speaker 2 (09:03):
I love it.
I have still bottles that youmade with Gino three years ago
at the cottage.
Every time I go there we have abottle and it just gets better.

Speaker 3 (09:11):
So keep one aside and put a date on it.
I've made this style of winefor, I'm going to say, four
years, now maybe three, and Ihave two bottles of each of my
batches and I've done sixbatches already.
Something like that they sayafter seven years it's the best

(09:31):
to drink.

Speaker 2 (09:32):
Really that long.

Speaker 3 (09:33):
Yeah, man.
So I'm keeping seven years andI have, I think, three left on
one of them.

Speaker 2 (09:38):
Oh, wow.

Speaker 3 (09:39):
I'm dying to crack it open now just to see what it is
.
And that's actually why I kepttwo, because I want to do one at
year four and I want to do oneat year seven and I want to see
the difference.

Speaker 2 (09:47):
Oh, buddy, I can't wait to try that yeah.

Speaker 3 (09:49):
I love it.
I love it.
I absolutely love drinking winefor dinner.

Speaker 2 (09:52):
So we're going to have vino.
We're going to have cabbagerolls.
What's going on for day two?
Now let thing, dan, because howmany times are we listening to
Coach wail on the guitar?
After dinner and then we'relike I'm famished, I want to eat
something.
You always have something upyour sleeve, just in case.

Speaker 3 (10:12):
I don't plan for lunches, because lunches I plan
stuff like a soup or cold cutsand sandwich and breads, and
we've got rye bread, sourdough,multigrain marble rye I'm
bringing all that.
We have Portuguese buns, thePup Six we're bringing that with
cold cuts cheese, justsomething to get in your stomach
.
Let's go fishing or let's walkthe bush.
So lunch isn't big for us, Idon't think.

(10:33):
But then I got like extralittle things on the side.
I'll have like the guys at theshop make little individual
pizzas and I'll bring a coupleof those frozen ones that we
make and we just throw them inthe oven, right, uh, believe it
or not, you know what I love,and it's so crazy I love Pogo's
man.
Oh yeah, isn't that crazy Corndog, are you?

Speaker 2 (10:52):
crazy who doesn't love that?

Speaker 3 (10:54):
They actually had some at the shop today, so I had
one and I'm like I miss thesethings.

Speaker 2 (10:58):
Oh man, I could eat a hundred of those.
Actually, I was talking toSiege, and the one thing he's
upset about was that our localchip truck is closed.
They're closed for the seasonbecause we're going later this
year.
Yeah yeah for the poutine, sothey always did the pogo as well
.
That was a favorite thing onhis menu.

Speaker 3 (11:14):
I can get a poutine kit together if you want.
I don't really care, let's doit.
Who cares?

Speaker 2 (11:17):
Yeah, I'll get some curds, if you're listening.
Chip truck bud.
We're coming prepared this year.
So Wednesday's done, we'removing on to Thursday.
What do you got planned?

Speaker 3 (11:26):
Thursday is going to be beef lasagna.

Speaker 2 (11:28):
Ooh Beef lasagna.

Speaker 3 (11:30):
I'm pretty sure that's how you pronounce it.
Yes.

Speaker 2 (11:35):
And we're going to have it with ragu marinara
Correct.

Speaker 3 (11:38):
Yeah, marinara sauce.

Speaker 2 (11:40):
Marinara sauce.
What is that?

Speaker 3 (11:44):
You know some people call tomato sauce gravy.
Come on man, yeah, man, listento these things in the States,
in New York, I think it is, orJersey, they'll be like do you
call it tomato sauce or gravy?
It's tomato sauce.

Speaker 2 (11:54):
Are these people crazy?
Yeah, man, listen, we're inCanada, but we're European.

Speaker 3 (12:00):
It's lasagna tomato sauce, that's it.

Speaker 2 (12:02):
Okay, we're not saying lasagna al forno, we're
just saying it's lasagna, okay,and is there going to be ragu
marinara?

Speaker 3 (12:09):
Maybe, maybe, ragu sauce, but Chef Tony popped that
lasagna for us, yeah yeah, he'smaking that now, he's making it
tomorrow, and then it'll beready to go.

Speaker 2 (12:21):
And just to paint a picture about Chef Tony, then
it'll be ready to go.
And just to paint a pictureabout Chef Tony.
This guy has been making tomatosauce for almost 40 years.

Speaker 3 (12:27):
He had a company, Tony.

Speaker 2 (12:28):
This guy's tomato sauce is like like renowned out
there.
It's really good.
He's traveled.
This guy's cooked all over theplace.
This guy's tomato sauce isprobably the best you'll ever
have outside of Italy.
I love it and the fact you guyseven buy the stainless lot
tomatoes packed with basil.
It's a summer, it's on thebuddy.
His sauce is the best Iprobably have ever had.

Speaker 3 (12:48):
Yeah, he makes it all the time he uses our shop for
two.
He brings his jars in, yeah,yeah, gets them all jarred up.
He actually still sells them tohis local old Italian people
and everything.

Speaker 2 (13:00):
I love it.
Have something with that,because Gags is already like hey
, man, I'm not eating, just meat, we need vegetables.

Speaker 3 (13:05):
Right.
So that day I have a Chez Daysalad.
Oh sorry, the good old Chez Day.
Chez Day.
Yeah, I figured we'd do theChez Day with the lasagna.

Speaker 2 (13:18):
Hold on a sec.
Sorry, let's go back to themarinara okay.
Yeah, so Chez Day is whatexactly?

Speaker 3 (13:29):
Obviously it's a Caesar.

Speaker 2 (13:30):
Okay, so the Cesare salad is a Caesar, yeah, and
we're going to do a classicCesare with.
Are we doing croutons or are wegoing to call them beignets?
What?

Speaker 3 (13:42):
the hell is going on here.
We're doing beef lasagna, we'redoing a Caesar salad, we're
doing garlic bread and, ofcourse, we're doing a mixed
green salad.

Speaker 2 (13:47):
I always need that you got to do it.
Vinegar salt, a little bit ofolive oil, Even though I have a
Caesar, I still need a mixedgreen.

Speaker 3 (13:53):
It's so stupid, jesus .

Speaker 2 (13:53):
Christ Cesare.

Speaker 3 (14:04):
I'm thinking of pack some rapini for that day.

Speaker 2 (14:05):
Okay, so we're doing lasagna chezzade.
Yeah, and you had me already atlasagna.
Anyways, we got homemadelasagna.
Now listen, folks, when you goon your hunt trips, I already
told you the foreskins this ishow we roll.
We're not doing this becausewe're the Eating Well podcast.
There's some years where it'seven crazier, but go on, we got

(14:26):
to keep going.

Speaker 3 (14:28):
Speaking of rapini, how about we do rapini
sandwiches for lunch?
I got a story Some nice slicedgarlic, buddy the parmesan.

Speaker 2 (14:38):
I got a story when I was in grade nine.
Yeah, I love it.
I was in grade nine, highschool first year.
What do you call those?
Not sophomores?
What's the word for Is?

Speaker 3 (14:48):
it a freshman.

Speaker 2 (14:49):
A freshman.
You're a freshman in highschool.
Picture this, okay, so this isthe 90s.
I walk into my first periodclass.
I'll never forget it wasEnglish and my lunch bag was.
I had to carry my lunch bag onevery class because we didn't
get assigned lockers.
It was the first day of school,so usually once we had our

(15:09):
lockers, we just throw our lunchinto our locker.
At our lunch we'd go to ourlocker, grab our lunch or we'd
go out for lunch, whatever, butmy dad always made me lunch,
always, yeah.
So my brother was living at mynonna's house at the time.
You know Nonna Maria, you'vebeen to her house many times
when we were growing up and mybrother was bringing me lunch

(15:30):
from Nonna Maria because he wasin grade 12.
So it was, you know, he would.
I, my dad, dropped me off atschool.
He would.
He had his own car, he drove toschool and he hands me the
lunch.
I go into first period Englishand halfway through, halfway
through the class, mrbranstetter, my, my teacher, my
english teacher, says what thehell is that smell?
Who the hell farted?

(15:51):
Who shit themselves?
And everyone's looking around.
And I'm looking around, I smellit, but it's normal to me.
This is normally you could,then you're portuguese man, you?
You probably have the samesmell in your house.
We cabbage all the time thetime, and the guy sitting next
to me points at my bag.
That's all.
It's a brown picture, a brownbag soaked in oil, and inside

(16:13):
that was a garlic and rapini ona panino.
It's so good though, and itsmelled the whole lunchroom up.
My teacher, Mr Brandsetter,said do never bring your lunch
to this room ever again.
And I couldn't leave it in mycar until I got assigned my
locker.
So yeah, rapini and garlicbrother, that's normal for me.
I'll smash that sandwich anyday.

Speaker 3 (16:32):
You know, what's nice is that if you put it through a
panini press after and youcrisp up the bread, it's like a
flatbread panini with rapini.
Oh my lord.

Speaker 2 (16:39):
Is CJ Cracker going to Do?
You think he'd actually wouldeven taste that?
How about Gags?
Or Coach Do?

Speaker 3 (16:45):
you think they've even tried rapini?

Speaker 2 (16:47):
I don't know, but I'm going to tell you right now.

Speaker 3 (16:48):
I know Luis has, oh for sure.

Speaker 2 (16:50):
For sure, 100%.
So okay, so we're going to dorapini.
We got to do it as a weech.
You're bringing up Pop Stitchanyways, which is Portuguese
buns, and I got to say we got tomake that sandwich.

Speaker 3 (17:03):
Okay, let's do it.
We'll do it for lunch.

Speaker 2 (17:05):
I guess I got to make the recipe of the day with that
man, one day With the rapini.
Oh that sandwich, oh thesandwich People got to try that
man.

Speaker 3 (17:11):
You know what else?
Nice roasted peppers inside it.

Speaker 2 (17:13):
Oh.

Speaker 3 (17:14):
Beautiful Jesus.
What do we got we?

Speaker 2 (17:19):
got Thursday.

Speaker 3 (17:20):
Okay, friday and Saturday can change depending on
what we get.
Duck hunting, okay.
Okay, because my Friday ideawas kind of like a twist on the
jalapeno popper, but I was goingto do stuffed peppers with duck
and cream cheese and rice.

Speaker 2 (17:36):
Oh, my God.

Speaker 3 (17:37):
Cheddar on top, blast it in the oven for a bit, so
kind of like a giant jalapenopopper, you know.

Speaker 2 (17:43):
With the cream cheese , the rice and fresh duck and
fresh duck inside.
So are we mincing this duck up?

Speaker 3 (17:49):
I think I want to.
Yeah, I was thinking ofchopping it up nice and small
and then pan frying it Maybesome butter, something like that
.
But I'm thinking I want tomince it first, and I believe we
have a grinder up there fordeer time, yep.
So I think maybe we can throwsome breasts through the grinder
.
I mean, you know what, tom,let's just chop it up, we'll
chop it up, we'll chop it up.

Speaker 2 (18:08):
We'll chop it up.
So picture this you got apepper that's halved.

Speaker 3 (18:13):
Yeah, well, no, you're going to do whole the top
off.

Speaker 2 (18:15):
Oh buddy, so everyone's getting a whole.
Oh my God.
So we got to pop.
We got to get a duck.

Speaker 3 (18:22):
That's right.
That's why I'm saying maybe webring up the duck breast, just
in case.

Speaker 2 (18:27):
Maybe we order an eating wild box.

Speaker 3 (18:27):
I know everyone listening is like these guys
must be the best hunters in theworld.
No, wow, we are not the besthunters, absolutely not, I'm
actually the worst.

Speaker 2 (18:35):
In fact, last year was probably the most
embarrassing moment of my headand I just shot in the middle of
the air because I didn't evenknow what to do.
Yeah, so, yeah.
So we're doing a fresh pepperstuffed jalapeno style duck rice
, cheddar roasted in the oven.
Cream, cheese, cream, oh man.

Speaker 3 (18:57):
Yeah, that's what I'm thinking.
I'm trying to picture ajalapeno popper with a real bell
pepper.

Speaker 2 (19:04):
You know what I mean?
Oh yeah, and I could picture.

Speaker 3 (19:05):
I'm already picturing the dish in my head, yeah, and
then I don't want to stuff fullof cream cheese, so we're going
to add rice to bulk it out,right?

Speaker 2 (19:11):
Right, that's a meal right there, that's what I'm
saying.
That's a full meal.

Speaker 3 (19:14):
So that is going to go again with a salad Inside.
This is for Siege.
I was going to do, as anappetizer, the Calbee short ribs
.

Speaker 2 (19:25):
Oh, my God.

Speaker 3 (19:27):
Yeah, calbee, short ribs on the side.

Speaker 2 (19:29):
That is going to be so far to me.
That's the meal that I'mlooking forward to most.

Speaker 3 (19:33):
So that should be Saturday.
What do you think?

Speaker 2 (19:35):
Well, you're right If we pop ducks.

Speaker 3 (19:37):
Right, we'd have to pop Wednesday or Thursday to
make this, so let's change thatto.

Speaker 2 (19:42):
Friday Okay, we change that to Friday.

Speaker 3 (19:44):
I'm sorry, saturday Right.
Yeah, let's change that toSaturday, Because then you want
to.

Speaker 2 (19:48):
If we do get ducks early, then we want to brine
them right Like.

Speaker 3 (19:51):
Coach always said get them in the Ziploc bag a little
salt, a little water, let themwhatever.
But what about bush chicken?
What if we shoot a couple?
Oh okay, well, why don't wekeep?
You know what?
If we do, which I know we willwhy don't we do something for
lunch?
Maybe we'll do like a chickentender, but we'll use that.
We'll do a twist on that.

Speaker 2 (20:11):
How about a grouse, hand-flattened breaded parmesan?
I'm down With peppers andmushrooms, I'm down.

Speaker 3 (20:19):
Yeah, here's the one thing we got to do.
We need to brine this thing inpickle juice.
I am dying to do that.
We have not got a turkey yet.
That is my main goal next yearis to get a turkey and brine it
in pickle juice.

Speaker 2 (20:31):
So there's been so many things like, especially in
the States I went to when I wasin Chicago recently.
We went to a place calledRaising Cane's and my daughters
wanted to go there driving menuts because it's like a really
popular chicken place in thestates and that's fast food.
It's fast food, but they'relike, they're like all over the
place, they're like popeyes orkfc I've seen them.

Speaker 3 (20:52):
I have obviously heard of them oh, my god damn,
we went.

Speaker 2 (20:55):
My daughter, I was, I was ready to barf, I I was so
full and we went anyways,because my, my one daughter,
angelina, was like we have to go, we have to go, and she already
knew it, we were ordering theCaniac combo and anyways, they
do exactly what you just saidthey brine their chicken in
pickle juice.

Speaker 3 (21:13):
Yeah, A lot of people do that when they deep fry
chicken.

Speaker 2 (21:15):
And then they fry it and it was probably yeah, I got
to admit it was one of the bestchicken fingers I've ever eaten,
mind you, because they got thesauce and all that stuff.
But brining anything in picklejuice is a trend right now.

Speaker 3 (21:26):
So I do that at home and then I don't use the breast,
I use the chicken thighs.
I brine the chicken thighs andthen I actually deep fry the
chicken.
We do the whole egg wash.
After we do the flour, we dothe panko, I deep fry it.
It's incredible how much dillyou can taste after all that.
It's incredible, yeah.

Speaker 2 (21:46):
I can only imagine.

Speaker 3 (21:47):
It's actually really good.

Speaker 2 (21:49):
Okay so.

Speaker 3 (21:50):
I want to do it with turkey, but maybe we can do it
with the bush chicken.
Let's try it.

Speaker 2 (21:54):
Let's do it Okay.
So we got Thursday slash Fridaykind of.

Speaker 3 (21:58):
Friday slash.
Saturday Friday slash.

Speaker 2 (22:00):
Saturday kind of mixed up a little bit, but we'll
play it by ear.
You're going to hear about thison our following podcast after.

Speaker 3 (22:07):
So then the Saturday or Friday dinner, which would be
the last one, because we don'teat dinner on Sundays.
Right On the Sunday we're goingto do a, and I haven't chosen
the marinade yet, but we'regoing to do marinated flank
steaks.
Oh, yes, with individual gratinpotatoes cheddar.
Yes, with individual gratinpotatoes, cheddar and broccoli.

Speaker 2 (22:25):
Oh my, did you say individual potato gratin?
Yeah, yeah, oh buddy.

Speaker 3 (22:29):
Yeah, we're going to cut them all out.
We're going to make a wholeinsert.
Cut them all out and put somecheddar on there and throw it in
the oven.

Speaker 2 (22:35):
But it's like a wedding.

Speaker 3 (22:36):
Yeah, that's wedding day.

Speaker 2 (22:37):
That's wedding day.
Who's getting married?

Speaker 3 (22:39):
That.
That's why I'm thinking thatshould be our Saturday.
Yeah, but I want to have the.
I don't know.
We got to figure it out whenwe're there.

Speaker 2 (22:46):
So here's the problem .
I'm already been accumulatingsome of the stuff here too.
This is what happened to uslast year, guys, and this is a
true story.
Last year around this timewe're going up for our trip,
smash decides that he's going todo a suckling pig.
Okay, and I remember Dan's likewe're going to have to get that

(23:06):
thing in the oven.
Let it go all day, so that waywe were going to bury it.
Actually, we're going to do aluau at the hunt camp, but we
just, you know, when you getthere, it's just like you almost
feel like you're pressured intogetting out to the blind right
away.
You don't want to miss out, orwe got to get to our spot.
But then what do we end updoing, dan?
We sit on the deck having adart and a brewski.

Speaker 3 (23:25):
Yeah, thinking about what are we doing next, thinking
about what to do.

Speaker 2 (23:28):
And what's the wind doing?
Are we going to go up to it?
Who's going to deer hunt?
Who's going to duck hunt?
Who's going to go?
Pop Walters, like it's crazy,man, there's always so many
things you want to do.
Yeah, so I bring up thesuckling pig.
And when we weren't going to doall that work, we wanted to get
out to the bush.
We came back.
There was this stench that wascoming from the hunt camp and

(23:53):
that suckling pig just didn'tlast the drive.
It's my fault.
I mean I should have been.

Speaker 3 (23:57):
And I'm going to be honest, I didn't even know you
had it until a day or two intoour trip.
Yeah, and then Tony's like, howabout the pig?
And I'm like, what pig?
What are you talking about?
And then that's when he showedme the pig and I'm like, son of
a, this thing should have beenon ice, dude.

Speaker 2 (24:09):
Should have been on ice, Screwed up man.
Anyways, long story short, itdidn't go to waste.
Someone ate it.
We put it out by one of our treestands just to see what would
happen.
Next day we came, there wasn'ta drop left of pound pig Gone,
so it didn't go to waste.
But this year I'm doing aporchetta.
I have it, it's already in thefreezing.

(24:30):
It's just a pork belly seasonedwith Italian seasoning, rolled
up, tied up.
It's ready to go in the oven sowe can make porchetta
sandwiches for a lunch.
Maybe you?

Speaker 3 (24:38):
know what we should do with.
That is the pork end stone.
Let's do little bites.

Speaker 2 (24:41):
Oh, like the pork rinds.
Like, yeah, like popped almostlike the crackling is just like
butter.

Speaker 3 (24:48):
Yeah, exactly we drench them in barbecue sauce.
We deep fry them, cut them incubes and they're like little
bites after.
Oh man, they're pork ends.
That's what they're basicallycalled.

Speaker 2 (24:57):
Yeah, pork ends.
So we got our menus I'mbringing up.
I got a tomahawk steak that wasdonated by one of our sponsors.
The butcher shop, as well, thatI'm going to bring up was the
butcher shop, as well, that I'mgoing to bring up again.

Speaker 3 (25:11):
That can just be put on some bread or you can just
eat it as a snack.

Speaker 2 (25:14):
We'll chop it up salt-based style.
Did you get the dried agedtomahawk?
I got the dry aged.
Yeah, actually, stacy from thebutcher shop.
He sent us a package the dayafter we signed the contract
with him to be one of oursponsors and I've been saving it
.
It's in the freezer.
It's ready to go.

Speaker 3 (25:28):
Yeah.

Speaker 2 (25:29):
So I'm going to again , I'm going to make sure that we
leave here and it's stillfrozen, so by the time we get
there it's thawed and I'm notgoing to make that mistake again
.
I don't want to spoil any ofthat stuff, but one thing that
we do, dan you always bringstuff to leave for the guys, for

(25:50):
the next people, for the nextpeople, and I'm not even talking
just food, I'm talking likepaper towels, water jugs, cups,
bowls, plastic forks, knives,hard forks, hard knives, extra
stuff that you have lying aroundthe shop.

Speaker 3 (26:04):
Other people can enjoy it.

Speaker 2 (26:05):
And you leave it up there, and then whatever food is
left over, we always want togive it to the guys up there.

Speaker 3 (26:09):
Yeah, and everything we carry is biodegradable, so I
have no problems with it at all.
Our cutlery is biodegradable.
We actually started carryingwood cutlery, so everything is
whatever.
Throw it out, do whatever youwant with it, it's going to
biodegrade.
It's all safe and it makes mefeel better too.

Speaker 2 (26:25):
Yeah Well, sounds like we're going to be eating
well On the other side of thisbreak.
We're going to take a shortbreak.
On the other side of this break, dan, we're actually going to
break down not the food segment,but the hunting and the fishing
part of it and what you've beenplanning, what I've been
planning, I don't know.
Obviously, we've been talkingto Siege and Lou what they're
planning on doing, but I'm sureyou got something up your sleeve

(26:47):
that you want to try Again.
We're always fighting for time,but when we get back, I'm going
to ask you that questionbecause I'm always dying to know
what hooks that's bringing upon this trip.
It's a lot, it's going to be alot.
We'll be right back after thisshort break from our list, sorry
, I'll be right back from ashort message from our sponsors,
our listeners.
Sponsors, sponsors yeah, joe,Imagine the joy of gathering

(27:18):
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Speaker 1 (28:32):
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Speaker 4 (28:41):
Our dream was to harness the knowledge of this
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Speaker 1 (28:47):
Thus, the Ugly Pike podcast was born and quickly
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Speaker 4 (28:55):
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Speaker 1 (29:09):
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Speaker 2 (29:36):
Welcome back.
Folks.
Smash, malecka, hookset, martin, sitting table side chatting
about the big fall trip thatwe're going on.
We talked about the food, we'vebeen discussing the menus.
I don't think the boys evenhave an idea of what we're doing
.
We gotta I'll just picture thisa full-out sprinter.
It's gonna be loaded to the top, yeah, with stuff, and uh, it
takes me to my, the next segment.

(29:57):
And, dan, you, you are atechnical fisherman.
Let's talk fishing before wetalk hunting.
And I said to you I'm going tobe bringing a musky rod, I'm
going to bring a casting rod,for you know, I like using jerk
baits with a with a casting rod,and I'm going to bring a bait
caster for you know, you knowbass or pike, whatever.

(30:19):
You laughed at me.
You're still laughing, stilllaughing.
What, what?
Let me ask you this what is thereasoning for you bringing up
the amount of shit?

Speaker 3 (30:31):
Okay, I got a perfect thing.
Everyone uses the golf analogyright?
Okay, I don't have the golfanalogy Tone.
You're in the kitchen every day.
Do you use one knife all day?
You do not use one knife allday.

Speaker 2 (30:42):
Yeah, okay.

Speaker 3 (30:43):
You're not going to trim green beans with a chef
knife Copy I get it.
You're not going to butchergreen beans with a chef knife
Copy I get it.
You're not going to butcher asteak with a chef knife.
You're going to use your boningknife.
You're going to use this.
So I'm very specific on thestuff that I use.
I have a specific rod for mynet rig.
I have a specific rod for mydrop shot.
I use a spinning reel combo formy jerk bait.

(31:05):
I just feel like I can controlit better.
I love the drag system on aspinning reel better than a
baitcaster.
I like it better.
It's more controllable for me.
I think I am bringing up abaitcaster.
I can't throw a cast, aspinnerbait or a chatterbait
with my spinning gear.

(31:25):
I need to use my baitcastinggear for that Right and that's
it.
My leaders have to be a certainweight.
My size, everything.
My line has to be a certainthing.
I use anywhere from 10-poundbraid on an 8-pound fluorocarbon
leader for my Neds or my dropshot.

(31:45):
I can't go too finesse-y.
I always feel like in my mindoh my God, I can't use a six
pound fluorocarbon leader, sixpounds.
What if my bass breaks?
What if a pike comes and grabsit.
So I have to use minimum eightOn my bait casting gear.
I still use a fluorocarbonleader with my spinnerbait and
that's like 15 poundfluorocarbon leader on there
which I tie myself.

(32:05):
I don't trust anyone else tyingmy stuff.
I learned the hard way withthat.
So, yeah, I'm bringing up Ithink, altogether seven combos
or eight combos.
Yeah, I'm bringing two for skis.
I do have some new reels that Idon't want to say who they are
from.
There's not like the big boxnames.
So I want to try them outbefore I talk about them and I'm

(32:26):
super excited to use them.
I do a lot of research on thestuff before I buy it.
I can't wait.
I just can't wait.

Speaker 2 (32:33):
Yeah.
So here's my question for you.
So if we go to our spots, we'regoing to say why don't you
leave the coordinates to them,like you usually do?
I'm not leaving coordinates forlikes.
Like you usually do.
Yeah, tell them.
Everything Getting there isbrought to you by the Butcher
Shop.

Speaker 3 (32:49):
And Antonio.

Speaker 2 (32:50):
Malacca Bo Rod, it's not my fault.
Okay, I know you're listeningon the treadmill right now.
I like to tell people where wefish.
I don't care, I'm like you onTV every Saturday morning.
Okay, so we go to our spots.
Okay, yeah, we're not going totell everybody where our spots
are no no.
And I know the spots.
You know the spots I'm talkingwith.

(33:10):
How can you decide, out ofthose eight rods that you're
bringing, what you're going tothrow?
Because for me, if we go to theone spot that I'm thinking of,
that we usually go to first,it's either a Ned Rig or a
Jerkbait.
Are you talking about theSmalley Drift?
The Smalley Drift?
A sec, you know CJ's going tothrow a jerkbait.
I'm guaranteeing he's going tothrow a jerkbait.

Speaker 3 (33:29):
Yeah, he's not a finesse-y guy, he's not a
finesse-y guy.

Speaker 2 (33:31):
He needs to move Gags and Coach.
If they're in a separate boatwhich usually they are they're
going to go net rigs becausethey pop that's or drop shot
right.
So in my mind I'm thinking I'mgoing to do one or the other.
If CJ starts hooking up on basson his jerk bait, which I

(33:51):
always I can picture him doingit right now and I see him
popping.
I and this is because this isexactly what happened last year
he was using a white mega bass,yeah, and you stole it.
And I stole it and I ended upgetting a 42 inch pike.
Yeah, but before that I wasusing the exact same rod, same
reel, with a drop shot, and Ididn't even have a leader on a

(34:12):
straight braid, which I know.
Everyone laughs at me becausemaybe I'm lazy, I don't know,
don't care and I was using a netrig same rod, same reel.

Speaker 3 (34:20):
It's okay to go straight leader if you're
fishing in junk with pitchingjigs or something, no problem,
leaders are relevant there.
But when you're in open water,like we do, I don't know.
I guess the thing is to use afluorocarbon leader because it's
invisible in the water.
That's the only reason you wantto go straight braid, go ahead,
go nuts.
That specific spot tone.

(34:41):
It's exactly that.
It's both.
We caught with jerk baits, wecaught with net rigs.
We can go finesse, we can goaction right, right Reaction
baits.
Yeah, have we even used spinnerbaits in that spot?

Speaker 2 (34:53):
No, there was that one year when me and you
surprised the guys.
We came up later and they hadthe best day of their lives.
They say it was their bestfishing day of their lives where
they caught every specieswithin two hours.
Yeah, I don't even know whatthey were using.
I think Luiz was using a swimbait.

Speaker 3 (35:13):
And he hooked into the muskie because I saw the
picture with the swim bait on it.
Well, I guarantee you Siege wasusing his Mega Bass drip bait,
sure.

Speaker 2 (35:16):
So the point I'm trying to make is we go to our
spot.
You have eight rods.
When do you decide what you'reusing?
Are you waiting, like me, tosee what?
Because I know Siege is goingto be using this.
I know Gags are going to beusing that.
What am I like?
Sometimes it's within seconds.
Those guys are setting the hookand it drives me crazy.

Speaker 3 (35:36):
I this year I'm going to change everything up.
I know what's going to happenwhen we get to our second spot,
the other one, what's with a lotused there, and I'm going to
use something else and it'ssomething.
Actually, luis started using alot, which I think he spoke
about On GBay.

(35:56):
Yeah, I'm tempted to try that,and it's a hair jig.
I want to try a hair jig thisyear in that spot.
Yeah, I'm going to try thatbefore I try my drop shot or net
rigs there.
I'm not a jerkbait guy in thatspot.
I don't like it.
There's another spot that we goto that's big jerkbaits.
That Siege found that one year,remember Just past the other

(36:18):
spot there.
That's a jerkbait heaven rightthere, but that's what it is.
It's kind of like golf You're100 yards out, you're going to
use a certain club, you're 300yards out.

Speaker 2 (36:28):
You're going to use a different club, right?
I agree with you, man.
For me I always feel like it'sjust more work, and then I have
a hard time with seeing all thisshit in a boat.
So you're lazy, yeah, got it,yeah, but I pop.
Yeah, you do with bent steelleaders half on the line, I

(36:52):
don't know how, but yeah, oh,come on, man.
So we got you, you got a fish,you got the fishing depot coming
into the boat.
Now we're not even talkingabout the hunting aspect,
because, first of all, how'syour gun?
You clean that thing a milliontimes.
It's ready to go?

Speaker 3 (37:06):
I probably polish yeah, I take it apart when it
doesn't even need to be takenapart.

Speaker 2 (37:11):
Yeah, you and Cesar are very similar.
Actually, luis said for thefirst time I heard, yeah, he
took apart his whole gun for thefirst time and he loved it
because he wanted to know everylittle part of that gun.
I haven't taken apart my gunonce.

Speaker 3 (37:22):
My little boy's growing up.

Speaker 2 (37:24):
Yeah, he is.
I can't even get the choke outof my weather beat, but anyways,
um Jesus, you are ready to popammo wise.
We talked about this.
I have a question for you.
I went to probably this year, Iwent to the uh ammo show with
Louise.
I went to the sportsman show.

(37:44):
We went to can cast.
We went to all these differentshows and you talk to people
whether or not they have guns orammo at these shows or not.
You're always talking outdoorswith these people.
Oh, you guys going hunting thisyear.
Yeah, what are you?
I found out for me that thefast steel ammo two, three

(38:05):
quarter inch, four shot.
I know it's expensive, but it'slike having that Shadzilla that
you're comfortable.
It's your go-to bait.
I feel like I'm not really goodat, you know, exploring with my
ammo.
I'm used to a certain thing.
I'm happy with it, but it'sexpensive.
Okay, why two and three quarterinch?
Are we duck hunting with thistone?
I'm exploring with my ammo.
I'm used to a certain thing,I'm happy with it, but it's

(38:25):
expensive.

Speaker 3 (38:25):
Okay, why two and three quarter inch?
Are we duck hunting with thistone?

Speaker 2 (38:30):
We're duck hunting.
I'm talking about the faststeel duck.

Speaker 3 (38:32):
Exactly so why do you want to go two and three
quarter inch?
Is there a reason?
Is it just lighter for you?

Speaker 2 (38:38):
No, I'll tell you why .

Speaker 3 (38:50):
That's a heavy load.
It is a heavy load Whether yougo three inch or two and three
quarter inch.
I know a lot of people thatstill hunt with two and three
quarter inch and there's nothingwrong with it, absolutely
nothing.
I just prefer a three inch.
I think it's more mental for me, I just feel like there's more
coming out of it or whatever thecase.
So I only use three-inch shot.
When I'm walking the bush forthe chickens, I like using two

(39:11):
and three-quarter inch.
Two, three-quarter, what?
Yeah, but it's like a seven oreight shot.
Sometimes I'll even use a targetload for it.
Right, yeah for walking thebush, but for duck, if I don't
have a three shot, I have a fourshot, but it's always three
inch.

Speaker 2 (39:26):
Right.

Speaker 3 (39:26):
Yeah, and I miss all the time.

Speaker 2 (39:30):
Right, yeah, so do I.
Yeah, so are you exploring withyour ammo this year or are you
going to your go-to?

Speaker 3 (39:36):
Well, I don't like wasting my shot.
If I know the bird is too far,I'm not going to even try.
And I know the bird is too far.
I'm not going to even try.
And I know people that I sitwith and one sitting right next
to me now he will try to takethat shot.
So I might have extra ammoalready from last year.
I don't even need to buyanymore.
You're so funny.
You know why I'm laughing.
I'm like I think so far Boom.

(39:57):
I'm like what are you doing?
Why?

Speaker 2 (40:01):
You know how many times I put my guns in the air
and he's like don't do it toofar, too far, it's not even
close good luck calling that oneback or if we hear something I
get on the quack, quack, quack,what are you doing?

Speaker 3 (40:16):
it's like the hardest quack in the world.
It's literally quack.
But whatever you practice andyou get it, who cares?
Get it?

Speaker 2 (40:24):
yeah whatever man, I get it.
So you're Get it.
Yeah, whatever man, I get it.
Okay, so you're a little bitmore patient.
Everyone knows that you're apatient fisherman too.
You're the only guy I know onLake St Clair.
When your clicker's going offwith a ski on, you have to light
a dart first.
But we all know that about you,yeah.

Speaker 3 (40:40):
So okay.
So I got a new lure for thatand I'm not saying anything
until I do use it.
Oh boy.

Speaker 2 (40:44):
Well, that's another episode we're going to have with
that trip coming up, becausethat's around the corner as well
.
We got the fall skis of Lake StClair, but we'll save that for
when the boys are in studio.
But you are going.
Three inch four shot for duck.
Seven shot for two or threequarter inch.
Seven shot for grouse.

Speaker 3 (41:04):
Yeah, seven.
Yeah, sometimes I shot for twoor three quarter inch.
Seven shot for grouse.
Yeah, seven.
Yeah, sometimes I'll use atarget load if I have one on me.
Yeah right, yeah, nothing crazy.
I do want to downsize.
I wouldn't mind a little 410 toscrew around with in the bush.
It's very fun, which I got, uh,but then I gotta screw around
with getting different ammo andall that.
I already have what I have.

Speaker 2 (41:19):
Let's just use what I got and I'll see what happens
after right, yeah, so the otherthing I was going to ask you is
your crossbow, and you weretalking about possibly
purchasing a new crossbow.

Speaker 3 (41:32):
Just because I want to Do, I need it.
No.

Speaker 2 (41:34):
No.

Speaker 3 (41:35):
But do I need a new rod?
No True, did I buy seven?
Yeah?

Speaker 2 (41:40):
One thing I got to ask you about is your broadheads
, and you were the first one outof the four skins to pop a buck
when we first started hunting.
Yep, and I remember fielddressing that thing with you.
I was so excited man it wasprobably one of the most
memorable moments of my lifeLoved it, and I remember looking

(42:00):
at the.
It was a perfect shot, but thehole Went right through his
heart.
That was right through hisheart.
That was right through hisheart.
That you put and you use thosetoxic broadheads and some people
love them and some people thinkit's overkill.
Are you still rocking them?

Speaker 3 (42:15):
I do still have my only shot one so far.
So I still have another threeof them, but I do.
Someone for Christmas on astocking stuff forgot me some
new broadheads.
They're mechanical broadheads.
They're mechanical broadheads,which means they open up at
impact.
I didn't have those before.
I used to have the fixed ones.
That just stay the same.
I don't know if I want tochange it this year.

(42:38):
I think I might.
I don't know, but I do havesome good broadheads still the
toxic ones and I know that willput down a deer instantly, and
that's important to me too.
I want to put it down fast.
So yeah, I don't know, I thinkI might stick with the toxic and
then use the other ones after.
And that's another thing,though, tone, are you sitting

(43:02):
this year or are you focusing onduck?

Speaker 2 (43:05):
That's a good question.
I think we don't do enough ofthis that it's hard to cram all
this in four days.
I know and to be honest, I'm soexcited to fish this year.
Me too I don't know if I'mgoing to sit for deer right away
Again when we have this podcastthe next time we talk is.
You know, you'll hear thestories of what happened, so I
don't know yet.
But here's a question, and Ihad this question saved for this

(43:27):
episode.
You've gotten your buck.
The antlers are up in the huntcamp.
I've gotten my little spike, socute.
Um, if a buck comes into yourstand that is around the same
size as the one you shotpreviously, are you going to be
patient this year?
Or are you going to be patientthis year?
Or are you going to say toyourself you know what?
What the hell?

(43:47):
I'm doing this once a year?
Here's a buck, I got my tagDown, she goes.

Speaker 3 (43:52):
No, I'm going to be patient.
I'm going to be patient onlybecause this is property owned
by you and the rest of the guys,yep, and if it is a little
spike this year, let's wait alittle bit on it.
Let's see if it keeps comingback and hopefully it can get a
little bigger, and then that'swhen we can take more advantage
of it.
I guess, I don't know.

(44:15):
I'm going to wait, I'm going tobe more selective.
I think, and you're right, I doonly have one, maybe two shots
at it this year, right, but Ithink I'm still going to be
patient.

Speaker 2 (44:24):
That's good man.
I mean I respect that.
I think that in the heat of themoment, if I'm sitting in my
stand and a buck comes and it'sjust a buck, I think I'm just
too impatient.
And I agree with you withowning the camp and it will come
back.
And we've seen big bucks onthat property.
They just keep growing.
They do seen big bucks on thatproperty.

(44:44):
They just keep growing, they do.
And you know, uncle p's gottena beautiful one.
Max got one gags, has got onecoaches.
They, I mean these guys havepopped their whole lives.
But yeah, I don't know man, Ithink I'm gonna take my, I think
I would take my shot because Iwould be afraid of not, because
time is our enemy, especially inour careers, and I think I
would take it.
I don't know, I I.
I think it have to be an in themoment thing for me.

Speaker 3 (45:06):
So I don't even know if I said this yet to anybody,
but last year, when we weresitting in the tree stand, I did
have a spike in front of me,did you really?

Speaker 2 (45:14):
I did For real.
Yeah, no, you never told me.

Speaker 3 (45:16):
Yeah, I didn't say it on purpose, I left it alone.

Speaker 2 (45:26):
You didn't tell anybody, yeah.

Speaker 3 (45:28):
Yeah, Very patient tone.
The other time before that Ifell asleep and then there was
like two bucks in front of me.

Speaker 2 (45:34):
Yeah, because it was on the camera.
Yeah, I remember Gags was likeoh, Marty's going to be calling
us any second.
Now with the buck down.

Speaker 3 (45:41):
No, I didn't call Fell asleep, but yeah, there was
a spike in front of me and Ilifted my crossbow up and I'm
looking at right at it and I'mlike I'm going to take it.
And then I said you know what?
You know what happened is hestarted staring at me.
He looked back at me, hestarted, I don't know.
He started like yelling at meor something.
I've never heard a deer do this.
It was cold and you see thebreath come out of his mouth and

(46:08):
his nose and he's doing thatkind of thing.
And I'm like you know what?

Speaker 2 (46:10):
I'm not going to take you right now.
I'm going to let you go bud.
That's crazy man.
There's probably peoplelistening right now that are
cringing, and there's probablypeople listening that are like
beautiful.

Speaker 3 (46:17):
Yeah, I don't care Whatever.

Speaker 2 (46:19):
I'm pretty sure Lou would have put an arrow right
through it.

Speaker 3 (46:21):
And there's nothing wrong with that.
That's the thing.
It's up to you.
If you feel like you want to doit and you need to fill your
freezer, by all means, guys, gonuts.
If it's your last day on a tripthat you never do once in a
lifetime, go nuts.
Guys, Take it.

Speaker 2 (46:37):
No problem.

Speaker 3 (46:37):
Luigi's first buck.
I would take it if I was him.
Yeah, I would too.
And I'm not saying I do not,I've had one my whole life,
right, but I just feel like Iwant to be a little bit more
selective this time.
I don't know, let it go, let itgrow, see what happens.

Speaker 2 (46:52):
Well, I appreciate it , man, and I'm looking forward
to this trip with the Four Skins.
Man, it's been a long time Well, it's been almost a year since
the four of us got to doanything together.
Where it's all four of us,usually it's just either three
or two of us.

Speaker 3 (47:04):
It's a messed up year this year man.

Speaker 2 (47:06):
Messed up year.
You were going crazy.
Everyone heard about thebusiness, how it's been going
insane, but you seem to beleveled out a bit.
I've seemed to be a little bitleveled out.
Lou, on the other hand, stillgoing crazy, but Siege is ready.
He's ready to go, yeah, and Ithink the only thing we got to
do is time.
Time is always the mostimportant thing in our lives.

(47:26):
We got families, you got kids,but take your time and really
appreciate it when you can getout to the bush and do what we
get to do.
We're lucky that we could evendo it, but I'm excited to do
this with you, man, me too.
Last question I have for youwe're driving home on Sunday and
we're talking, talking.
We're in the car, we're talkingabout our trip and we you know,

(47:48):
we got country music going inyour mind.
What would be the perfectscenario?
A musky, a massive bass, abunch of ducks, a bunch of
grouse shit, or?

Speaker 3 (48:03):
a buck, a buck ah, that's a tough one it is a tough
one because as soon as you saidthat, I in my mind I'm thinking
52 inch musky, right away,right.
But now, now, wow, what if Ihad a beautiful buck in front of
me, like that's like braggingrights forever?
52 inch muskies oh my god,buddy, you haven't gotten to 50

(48:23):
yet.
You're on the cusp.
Yeah, I got 49, like I've nevergot a 50 now.
Now do I want bragging rightsat the camp?
That I got, like, oh my god,look at that buck.
52 inch, I feel like, is more.
It's easier for me to get thana massive buck, because we will
musky fish more than we willhunt, right?
Uh, I think bass would be atthe bottom of the list because,

(48:46):
as much as I love bass fishing Ilove it it's easier to do than
any one of those.
So I think, oh boy, I think itwould be big buck 52 inch muskie
, a boatload of ducks and then abig bass.

Speaker 2 (49:02):
That's a drive home with a smile on my face the
whole ride, yeah.

Speaker 3 (49:05):
That's a drive home with a smile on my face the
whole ride.

Speaker 2 (49:07):
Yeah, that's my order .
Yeah, I'm going to go with buckfor sure.
Buck first, yeah, because Imean it's not because I've
gotten a 50 inch plus muskie,it's just because I haven't
experienced the rush of seeingthis massive animal in front of
me and I can only imagine whatit would be like moose hunting.

(49:27):
I think if a moose ever pulledup in front of me I would have a
heart attack.
Or a bear.
I love it, I would freak out.
I don't even know.
My heart was pounding on mylittle spiker.
I can only imagine.
But yeah, I think a buck for me.
Musky second ducks.
Bass fishing is great.
I love it.
It's the adrenaline it's likeyour injection you need just for
your fix.
But I can catch bass.

(49:49):
I know bass this time of yearand their spots in the fall and
everything.
Nothing fights better and it'salways fun.
And let's not forget our littlebit tournament that we're going
to do with the Northerners,where we get absolutely smoked
every year, and it's fouragainst two, true, and we still
get smoked.

Speaker 3 (50:04):
We still get smoked A lot.

Speaker 2 (50:06):
So we're going to hopefully we redeem ourselves if
we actually get out to ourtournament, but I'm excited to
get our boat in the water man.
Like you know, dan and I wework like crazy.
We haven't been able to get outon our boat often this year, so
just to have four days with ourboat on the water, on, I can't
wait.
I can't wait either, man.
So it's going to be a trip.
Folks, we're going to talkabout this, hopefully with the

(50:26):
foreskins on the next pod Afteryou listen to this.
One quick thing before we go,dan um, obviously you and I have
been using the butcher shop fora long time.
Yep, um, we're excited thatthey have finally partnered with
us, and I don't know if youknow this, but we got the
Butcher Shop Eating Wild boxthat we want people to go online

(50:46):
and order the Butcher Shop box.
It's $197, but, boy, do you gettons of wild game in that.
And use the Eating Wild 15 codeto save 15% off on your first
order.
Obviously, over $250, you getfree delivery.
But you and I are blessedbecause we can call the Butcher
shop whenever we want.

(51:06):
Yeah, you want a box of wings,you call them up.
Hey, man, got a box of wingstomorrow.
Range view Yep, ciao, it'sthere, yep.
But what do you think that meansfor people listening now that
they can actually have thisopportunity to like, order this
kind of stuff, because you'vebeen around it for so many years
?
It's nothing for you.
But think of your neighbor.
Think of your neighbor who islike wow, I smell you barbecuing

(51:31):
in the backyard.
Dan, what were you making?
You're like I was makingpicanha.
They can't find.
Just go to a grocery store andfind picanha, but now they can
order it.

Speaker 3 (51:38):
Yeah, I think it's amazing.
Butcher Shop has excellentquality.
I love using Butcher Shop.
I love they deliver the nextday for me in business.
Do they do that for residentialas well?

Speaker 2 (51:47):
Yes, so they will be doing free delivery over $250.
But again, you can order $100.
And it's next day, next day.

Speaker 3 (51:58):
That, to me, is the most convenient thing in the
world, because I'll forget atlike two o'clock and then I'll
order, and then I'll still getit the next day.
I can get anything I want, andagain, it's anywhere from
chicken all the way to gamemeats, all the way to steaks, to
pork, whatever you want.
They have everything.
Tony, we've been using them for14 years now.
I don't even know how long 13,I don't know.

Speaker 2 (52:15):
Since 2010, so 14 years.

Speaker 3 (52:17):
Yeah, 14 years and we still use them today.
At Rangeview we have two shopsnow.
We both use them.
I don't know, To me nothingbeats them.
They're really good, fast,great product, too Great product
Next day.
It's like Amazon for meat, yeah, and I love that they carry the
game meats now.
It's so good.
Weizenberger is fantastic.

Speaker 2 (52:36):
Everything, everything, everything.
So listen, if you guys arelistening, get on your iPad or
your phone or your computer.
Order yourself, treat yourselfto some meat for your family and
use the eating wild 15 codeI'll save you 15% and take some
pictures, send it to showtime onInstagram.
He'll uh, he'll post thepictures.
He'll repost it.
It's always cool to see whatpeople are making out there and,

(52:57):
dan, you and I are going to tryto make a recipe of the day
every week that we're togetherwith one item from that box.

Speaker 3 (53:08):
Oh, awesome.
So if we who makes that box Dothey make the box?

Speaker 2 (53:11):
They make the box.
So we've been talking withAllison at the butcher shop and
Stacey just finalized it lastweek that we got the Cornish hen
.
Yeah, you got your bison striploin.
Oh cool, we're doing two eightounce bison strip loin.
Oh cool, we're doing twoeight-ounce bison steaks.
You get a full venisontenderloin, holy moly.
Two Muscovy duck breasts at 16ounces each.

(53:32):
So you get two pounds of duckbreast, wow.
And you get a Cornish hen,fresh.
Jesus, that's one box.
That's one box.
That's the eating wild box.
That's like two weeks worth ofthree weeks worth of food right
there.
And ground venison there'sground venison, two pounds of
ground venison.
So you know we can.
We could definitely make a menuwith one of those items weekly

(53:55):
and and people that are buyingit and that want to, you know,
try to make something with it.
We can help you.
We'll.
We'll post one recipe per weekwhen Dan and I are together
doing the podcast and it'll justhelp you out with your game box
.
Tell them the Eating Wild Boyssent you and looking forward to
the next episode Hopefully we'vegot the four skins together and

(54:17):
talking about, hopefully, a bigbuck, a 50-inch muskie, 20
ducks.

Speaker 3 (54:22):
Six-pounds smallie the belt.

Speaker 2 (54:25):
Northerners get smashed by the Southerners.

Speaker 3 (54:27):
I have a feeling, Tony, this year we're going to
beat them.

Speaker 2 (54:30):
I do.

Speaker 3 (54:30):
I do yeah, get ready Gags.

Speaker 2 (54:32):
Oh boy, get ready, coach, get that tune started,
we're coming up, we're comingfor you, brother.

Speaker 1 (55:08):
This is smash with hooks and we'll catch you on
their favorite dish.
All the feeling screaming reelson fishing fire.