Episode 73: Musky Brawl Magic - Fishing Tales and Food Truck Feasts - Eating Wild

Episode Transcript
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Welcome back to another episodeof the eating well podcast.
Smash melecca.
Alongside top dog perera hookset martin showtime johnson what
up?
Well, we had, uh, quite theweekend.
We, uh we just wrapped up themusky brawl people listening to
a couple podcasts.
Before we had david gray onpre-musky ball and it looks like

(02:20):
we're gonna have him on, Iguess, after the musky brakie
Brawl Big episode today, boys.

Speaker 4 (02:26):
You know what?
Unfortunately, Dan and Icouldn't go to the Muskie Brawl.

Speaker 5 (02:31):
Shame you and Siege Shame.

Speaker 4 (02:33):
Shame, shut up, siege you and Siege held down the
fight.
I even saw Dino working thegrill.

Speaker 2 (02:39):
Yeah, he was working hard man.
I don't think he knew what hewas getting into.

Speaker 1 (02:45):
It's about time he works hard.
Yeah, no man Shout out to Dino,because if it was just Tone and
I, we would have been screwed.
So, dean, thank you so much forhelping us with that.

Speaker 5 (02:55):
Yeah, next year I'll try to work out the schedule.
We'll all make it there.
It'll be a blast.

Speaker 2 (02:58):
You know what the problem was, man, and and it
wasn't really a problem I thinkthat I underestimated how busy
it was going to be, siege andyou know what?
It was busy enough where Ineeded Dan there, because Dan
has done this a lot with me foryears, especially in the
mornings.
It's hard to.
You found it hard, siege, don'tthink it wasn't hard for you

(03:21):
waking up at 4 or 5 in themorning and then you had to put
the face on, bro.
You had to be ready to go forthese guys, but you were.
You did a good job.

Speaker 1 (03:27):
Yeah, man.
And then, not to mention, wewere fishing too.
A lot of people think we werejust doing the food truck, but
there was no way I'm going toLSC and just hand with Dave
coming up.
But man, they are a dedicatedgroup of people, these brawlers.
They are so tight knit andeveryone we met it was just you

(03:53):
know who you are and the lovethat we got.
And I don't know, boys, what doyou think?
2025, brawl, are we guys in orwhat?

Speaker 5 (04:01):
Yeah, I also want to make a good menu, a different
menu this next time, somethingdifferent, something easy to
execute, but still a lot of funto make.

Speaker 4 (04:09):
Once we get the foreskins together over there,
we'll do it up properly.
We're going to take it up anotch, for sure.

Speaker 2 (04:17):
Yeah, I think I wanted to just test the waters.
Yeah, see what it was about,because honestly it could have
been something where it was thefood truck just for the shore
ninjas and a lot of the brawlersdon't get.
And you said at siege, when wetalked after is that there was a
lot of people that reached outto you on social media and you
said, hey, what sandwich do youlike?
And what did they say?
They said they didn't get asandwich, right, because no?

Speaker 1 (04:38):
and that just shows you the dedication they have and
they thanked us for being thereand, like you, touched on tone.
I said what was your favoritesandwich?
Because we're trying to getfeedback for next year.
And they're like I didn't havea chance to have a sandwich
because I was already at mymusky spot or they may have got
a little bit into grandpa'scough medicine the night before
and slept and didn't have achance to hit it.

(05:00):
but they're thanking us and, uhman, we're going to do it bigger
and better next year.
And it was great.
Antonio, I've never seen youfirsthand in a food truck, and
the way you just move, it's likewatching LeBron in his heyday.

Speaker 2 (05:17):
Kobe in the fourth seat.
Yeah, yeah, kobe, in the fourth.
Yeah, you're just going leftand right.

Speaker 1 (05:22):
Kobe in the fourth, you're throwing me sandwiches
like Steph.
Curry, like hitting thethree-pointer to give to the
brawlers.
But, man, it was good and thefishing wasn't obviously what
they wanted, but still there wasbig fish caught.
We'll get into that.
And there was, you know, alldifferent types of fishing

(05:42):
jigging, casting and it's greatman.

Speaker 5 (05:45):
And some big payouts too, man.

Speaker 4 (05:49):
Siege?
Were you in the background justsaying yes chef, yes chef.

Speaker 1 (05:53):
I did.
You know what?
Yes, chef.
Like and subscribe.
Like and subscribe I did a lotof that.
Dan I was all over like andsubscribe.
Oh, you don't have to worryabout the like and subscribe
that was happening, but dinocame in handy and he ended up uh
, he ended up doing a lot of thefood with with antonio, so I
did what siege does.
I was uh bringing thesandwiches.

(06:13):
Yeah, the socials were poppingsiege, yeah and and I made a
chance to talk to everyone andyou know what, guys, it's easy.
It's easy talking like workwell, I'm in sales, you guys
touch on sales, what you do.
But when you're talking topeople that you relate to so
much, it's easy talking likewe're.
Well, I'm in sales, you guystouch on sales, what you do.
But when you're talking topeople that you relate to so
much, it's not sales, it's notpromotions, it's just shooting
the breeze with a fellow uh,female anglers and male anglers,

(06:35):
and yeah, it was.
It was everything in that cityor town of Tilbury.
Thank you for all the supportand Thank you for all the
support and we look forward tocoming back.

Speaker 2 (06:45):
Right.
Well, it was not all just foodand beverages Siege.
We got a chance to go outfishing with Kyle Box.

Speaker 1 (06:53):
Wait a minute.
Wait a minute.
You're saying we have otherlanes.

Speaker 2 (06:56):
Listen, man, we're not going to drive the LSC and
not drop a line.

Speaker 1 (07:01):
Come on, man, it's a problem, stay in your lane Siege
.
So we're not going to just dothe food lane, we're going to go
fishing lane.
I love it, man, I love it.

Speaker 2 (07:11):
We fish, we hunt, we eat, we chirp, we fight.
We love each other.
It's great Lou's sitting nextto me right now.
I don't got a black eye.

Speaker 4 (07:17):
I might, but not yet I want to slit his neck next,
like oh listen, man.

Speaker 2 (07:23):
We got to go out with kyle moxon siege.
The boys were texting us how'sthe fishing dan?
First thing in the morning.
You guys out, yet what are youdoing?
We're jigging.
I gotta say that, um, it wasdifferent for me to jig for a
full day.
Um, it was hard it was harderwe've never done it, but then I
gotta.
I gotta tell you this I don'tthink I can do a full weekend

(07:43):
and if you're in the brawl andyeah, you know, the prize is
over 10 grand and you hear thatall the fish are getting caught
on jigs in the Detroit river, ifyou're in game mode, you're
going to go there and jig allday.

Speaker 5 (07:54):
Right.
So is there no casting at all?
Detroit is just straightjigging.

Speaker 1 (07:57):
No there was guys casting.
You can go along like kind of alittle bit on the shorelines
and there was guys doing that.
You can do both.
Look at the guys that are onthe wall in Detroit by Caesars
Casino.
They're all that.
They're all casting.
Oh, there's ninjas there too?
Oh yeah, there's a bunch ofninjas there Cool.

Speaker 2 (08:18):
I would say too, siege, that the baits like the
Restless Rider baits like theBulldog or a Medusa, they, in my
opinion, because we're fishing23 feet of water when we're at,
when we're at the tames, we'refishing 8 to 12 feet.
So those swim baits you knowlike, like the water wolf lures
of the world and the toddytickle baits of the world, those
big body baits, I think we'remore productive in the tames

(08:38):
than they would.

Speaker 1 (08:39):
You're right, that's just my opinion well, yeah,
because you're using people too,right, you're using the current
of the river, right.
So you're using the current andyou're covering water.
What we would do is we would doI'm not going to give kyle's
exact line, but we would hit onepart of the river and then, uh,
you would just let the currenttake you and jig.
But I have respect for guysthat do jigging to you bye, I

(09:01):
have, uh, I have bruises tone.
I have bruises when we're you'rejigging, brought to you by.
I have bruises.
Tone, I have bruises whenyou're jigging, and Kyle taught
us the trick and for ourlisteners it's not really inside
scoop by any means, but wehaven't jigged strictly for
musky before.
But I had no idea is whenyou're jigging you bring up your

(09:22):
rod really high but at the sametime you don't allow slack in
your line, so you got to followthe rod down when the bait's
dropping.
So there's always tension onthe line.

Speaker 2 (09:33):
And that's why I brought up scales, because I had
that tension line and when Ijigged up I actually scraped the
side of the fish.

Speaker 5 (09:39):
And how far are you jigging down?
Are we at bottom?

Speaker 1 (09:42):
Yeah, you let it go, you let it go, you let it hit
bottom.
You feel the thud and then youjust lift as high as you can
like, like you feel like you'rethe statue of liberty, yeah,
like with your arm up and thenyou gotta drop it, but you don't
.
But you don't let it fall rightdown fast because you you'll get
that slack in your line.
You got to guide the rod downthe whole time and with tension

(10:03):
and I didn't understand that atfirst.
But it makes sense because hesays a lot of times they hit it
on coming down.
If you have slack in your lineyou're not going to be able to
feel it.

Speaker 4 (10:12):
You're not going to feel it and set the hook.

Speaker 1 (10:14):
So I like, I mean we got skunked.
We got skunked no disrespectfor kyle mox and we had
opportunities to get fish thereis fish there and any of that.
But just just, I know I'm goingoff subject, I'm getting a
little excited.
But just when you get a guide,maybe you won't get fish, but
now I know properly how to jig.

Speaker 4 (10:34):
Dude, look how much you learn just by going with
Kyle Moxley.

Speaker 1 (10:36):
Yes, and I can pass that on to you guys that weren't
there.
And if we go to the NiagaraRiver my home water, and we're
gonna do that, and now I have, Iknow it right, it's a feather
in my cap all I'm hearing is Igotta invent the first drop shot
musky bait.

Speaker 5 (10:52):
That's what I gotta invent oh drop shot.
There you go, guys, it's outthere oh, great a patting right
now did you patent that dingerlike a big dinger.

Speaker 4 (10:59):
A big dinger on a you know what you do.

Speaker 1 (11:04):
I, I see it right now .
You should have patented.
Just get a big egg weight forthe bottom, and then you know
those original Shadzilla Juniorswith no hooks.

Speaker 5 (11:15):
Yeah, right through the lip Nose hook that with a
big octopus hook.
Oh, there you go, there you go.
Okay, see, we're on tosomething here.

Speaker 1 (11:21):
And you can dead stick that yeah onto something
here and you can dead stick that.
Yeah, we saw Andrew Walker,andrew Walker casting cock or
angling, and he was on theDetroit as well and he got one
on the dead stick as well.
So, yeah, that's it.

Speaker 2 (11:37):
We're going to talk to Dave about it because he's
got the inside scoop obviously.

Speaker 4 (11:39):
Let's bring him on.
Let's bring on.

Speaker 2 (11:41):
Dave, let's take a short break for our sponsors,
but on the other side of thebreak we're going to get Davey G
.
He's in the green room I justsaw it light up and we're going
to get his perspective oneverything.
I can't wait to chat with himand, you know, we're going to
pick his brain about the brawland see what the future holds
for this tournament.
It was a great time, so juststay with us after the short

(12:14):
break and we'll be right back.
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Speaker 4 (13:23):
When you're out fishing, it's all about the
catch, but what if the fisharen't biting?

Speaker 2 (13:29):
Hey boys, what's our backup plan if we don't catch
anything for lunch?

Speaker 1 (13:33):
I'm starving, we'd better catch something quick, no
worries, I packed some pulledpork sandwiches from Lou's
kitchen just in case we getskunked.

Speaker 4 (13:40):
It's always smart to have a plan B.

Speaker 2 (13:43):
Good thinking, Siege.
I hate to go hungry out here.
We all know how Lou gets whenhe doesn't eat.

Speaker 1 (13:48):
Exactly Fishing's fun , but great food makes it even
better.

Speaker 4 (13:52):
So remember, whether it's fish or sandwiches, make
your shore lunch a guaranteedcatch.
With Lou's, we're happy to beplan B on the water.

Speaker 2 (14:04):
Welcome back, guys.
We're here with LewisTopdog-Pereira, showtime Johnson
, daniel Hookset-Martins.
Guys, Before the break I toldyou that we were going to have
Davey G, founder of the MuskieBrawl, joining us and it looks
like he just entered the greenroom.
And, folks, there's nointroduction with this guy.
You know, we got to spend agreat weekend with him and I got

(14:27):
to tell you, man, it wasprobably one of my favorite
weekends I've had this year.
Dave, welcome to the show andthank you for joining us.
Post-brawl brother.

Speaker 8 (14:35):
Let's go Crazy, crazy .
Hey, listen guys, what a time,what a weekend it was.
I got to say something to youguys.
You guys kind of made the brawlsomething special this year.
It was crazy seeing and hearingand just talking to everyone.
It was wild having you guysthere, the food truck, handing

(14:56):
out those sandwiches.
What a good time.
You guys brought a differentenergy and I think it wouldn't
be the same without you now heregoing forward.
Um, so you know from the bottomof my heart, graham's heart and
my whole team running it, wewant to say thank you to you
guys um, but again, how did youguys uh like it?

Speaker 2 (15:17):
oh, that's uh.
Well, it's funny because we gotlouis and dan here and we me
and siege have been trying topaint this picture right.
Siege to these guys.
Oh yeah, because, first thing,dan called me actually, no, luis
called me when I left Sundaybecause I had to get the truck
back and Luis was like tell meabout the brawl.
And it's like where do youstart?
Where do you start?
I was pissed.

Speaker 4 (15:35):
I was pissed that I couldn't go.
I had a lot of personal thingsI had Sorry, Davey G about that,
but we'll be there next year.
But just watching social mediaand then seeing, obviously, all
the posts coming in from all thebrawlers and the guys on our
team, it looked bigger than Ithought, which was cool, man,

(15:56):
Really cool.

Speaker 8 (15:57):
I think it honestly.
I think this year is the yearand it's cool that you guys are
part of it.
I think this year was year thatbrawl took a turn, uh, for the
for the best.
Um, we had some big names there, a lot of big names there.
We some youtubers, a lot of theguides everyone's pumping it up
.
We had so many new sponsorsreach out to us already.

(16:18):
Um, it's pretty cool.
But I mean, you guys were busy,you guys put a lot of work into
that and, despite the fishingbeing not that good, it was
actually one of our worst, to behonest.
Uh, it was just too warm, thewater was too warm, the fish
weren't there um, actually, alot of fishermen we want to get
into, we want to get into detailabout that after, for sure yeah

(16:39):
, yeah, we will, but a lot offishermen weren't hanging out at
the thames like they usually do.
I mean, it was, it was busy, butuh, it's usually black, it's
it's usually blackout with guysthere.
I mean, when the fish are ineveryone's in the thames it's
shoulder to shoulder, it's bowto bow out there in the water,
um, but despite that, I think,uh, you guys had a pretty good

(16:59):
turnout in the mornings everytime I go there, there was a
lineup well, we didn't know whatto expect.

Speaker 2 (17:04):
I mean, um siege in the morning, the very first
morning I was worried about acouple things.
You know, like you, we talkedabout this early.
How amazing job you did.
You know, getting the township,you know, warned that we were
coming.
And I was worried.
I was like, okay, we'restarting a generator at five
o'clock in the morning, you know, with light we're lighting the

(17:25):
parking lot up with the truck.
Smoke's going to be coming outof the chimney here.
And it was so cool to see theshore guys because the shore
guys would show up first,because you know they're there
setting up, they want to get agood parking spot.
And Siege was like do you thinkwe're going to have people show
up?
You know, first thing in themorning.
And it was like we had thecoffee brewed.

(17:51):
By the way, we had to brew thecoffee in in the airbnb because
it takes about 50 minutes tobrew 100 cups of coffee, so
nobody thinks about that.
So I woke up at four o'clock inthe morning I turned the the
coffee maker on at the airbnb,brought it over in the food
truck, plugged it in so it keptthe temp and we had guys lining
up 5 o'clock in the morning,dave.
Yeah, they were coming at 5o'clock in the morning and Siege
was like, okay, here's asticker, here's the mug.

(18:11):
You know, sign up.
We're throwing away mugs.
We had t-shirts and hats and somuch stuff to give to people
spices.
But the brawlers, the amount ofwork that you and Graham did, I
think that you don't evenunderstand how much these guys,
these fishermen, lou and Dan,just from an outsider's

(18:33):
perspective that weren't thereto see it firsthand, how much
and you could probably thinkabout this as well because we've
been through tournaments, wefished together for a long time
these guys, really, reallyappreciate how they set this
tournament up.
They're so dedicated to Dave andhis team, and they all look out
for it it's such a community.

Speaker 1 (18:53):
Um, we are obviously uh, eating well, podcast we're.
We're musky anglers as well,and just the community you guys
got like I mean anyone, even thepeople that live around there.
I I was joking with you earlierwhen I was talking to you on
the phone I really think youcould run for the, the mayor of
tilbury, like I mean the moneythat's coming in there and just

(19:13):
for our listeners to, to paint apicture.
So what we we did was everybrawler that was registered for
the tournament got a breakfastsandwich and a t-shirt and a mug
, and and these guys are like,they're so dedicated and just
like.
They're like what's the catch?
Like we'd give them thesandwich.
Right, we'd give them thesandwich.
They're like there's nothingfor free, man, there's nothing.

(19:34):
And we're like no, we're heresupporting Dave and Graham and
everything the Muskie Brawl does.
And they're so loyal.
And I didn't think we weregoing to give a lot of
sandwiches out, because we'reall fishermen, right, we want to
get to our spots first thing inthe morning.
And the amount of sandwiches wegave out and, as we know, lou
is the guy that always wants thebreakfast.

(19:55):
He loves his protein in themorning- and the coffee.

Speaker 4 (19:57):
I can't do anything without food in my stomach man.

Speaker 5 (19:59):
Well, that's on the menu, tony, and then some of the
brothers too, were you know?

Speaker 1 (20:03):
let's face it, there's a lot of younger
brothers.
We're kind of past those timesand a lot of those brothers
might have needed a little bitof coffee in the morning from
the night before.
And no man.
It was awesome.
Where were you going at, dan,with the menu?

Speaker 5 (20:15):
I was just saying what was on the menu.

Speaker 2 (20:17):
That was a good question, because I was all over
the place, boys, I got to tellyou so we do.
Obviously, we got to thank oursponsors as well, who, you know,
donated a lot of food.
We had steak and eggs, we hadbreakfast sandwiches from Lou's,
from the butcher shop, andhere's the thing.

(20:37):
Okay, Dan and I have worked ona food truck together for a very
long time and it wasunfortunate that Dan couldn't be
there.
You know handling the Ford atwork.
But, Dan, it was almost likethe old days on Nikita, when me
and you would show up and we hada hundred people lining up at
the window.
Those are fun days.
But here's the thing.
Here's the thing.

(20:58):
You're asking me what was on themenu.
I had no idea what I was makingin the morning because it was
just going.
It was like okay.
And then we had Dino, producerDino, who was in the background.
He's scrambling eggs and he'slike what do you want me to do?
I'm like get out of my way.
I'm like just keep scramblingeggs.
The lineup was starting and, toanswer your question, Dan, it
was tough for me because Icouldn't really set a menu.

(21:20):
I just wanted to get these guysfed as fast as possible and I
think Graham showed up everymorning around 5.30, quarter to
6.
And he would pick up a bag offive sandwiches and I think he
might have taken them to BellRiver or wherever they were
fishing.
And I remember he came to thewindow and he's like just give
me five of whatever.

Speaker 5 (21:40):
And was it all sandwiches, though Wraps
Anything?

Speaker 2 (21:42):
It was.
We had the hoagie buns.
We were doing steak and eggswith chipotle and hoagie buns.
We had English muffins.
We had bagels.
Then I started doing Reuben'swith corned beef.
On the second day, haggis,haggis, we did haggis, neeps and
toddies that Craig made beforeI left for the brawlers.
Didn't think anyone was goingto eat it.
Oh, I love that.

Speaker 1 (22:00):
Whole tree of hens and fishermen, are not we
learned Tona's obviously doing alot with TV shows and all that.

Speaker 2 (22:08):
They can be really picky, these actors, fishermen
as long as it's hot and wrappedup, ready to go, they're like
peace out you know what I meanit was a very easy crowd to work
with you got to tell Siege, yougot to tell the boys what I
kept saying to you and yousaying to you, and you had to
remind me a lot, because I havework and Dan will get it.
I had work programmed in mybrain, dave, so I was so nervous

(22:28):
I didn't want to run out offood and I wanted to make sure
that the clock, when it strucknine, we were there right,
because in my head and Dan knowsthis we follow a call sheet
every single day.
If I close early and somebodycomes and asks for a sandwich
and we don't have it, we'regetting shit.
So, siege, I think it was 8.30on day one and we were out.

(22:49):
We were completely out.

Speaker 1 (22:51):
Sold out of sandwiches and coffee.
I was freaking out.

Speaker 2 (22:53):
Siege is like relax man.

Speaker 1 (22:55):
We're not on film set .
Everyone got fed.
These people are all casting.
So it was good, man, it wasgood.
So how many people were the thethat were there?
Uh, dave, 180 did you have 182.

Speaker 8 (23:09):
Wow, what was the prior prior year?
Sorry, I just want to back uphere.
I want to kind of paint you apicture of what our day because
it's kind of the best part aboutyou guys is.
We didn't have to worry aboutyou, right, it was.
It was the one thing.
Great, gram and I work all yearfor this tournament and every
morning this is what our morninglooked like.
About 5 in the morning, grahamwould come into my room and he
would sit at the foot of my bedand we would just go over.

(23:31):
Okay, what do we got to do?
Who do we got to see?
We did hit some obstacles thefirst day.
The one check-in guy didn'tshow up in Detroit, so that was
absolute mayhem.
But what we would do is Grahamwould go get the breakfast
sandwiches, bring them back.
We would all be prepping andthen we would head to the
check-in station and we wouldhelp check people in.

(23:52):
Yes, so we're worrying aboutall the check-in people.
We're worrying about all thestaff, because this year I think
we had six or seven people onpayroll and we're just helping
everybody because that onecheck-in and there's, you know,
there's a lineup of boats.
Everyone's checking in andwants to get out of there.
It was so awesome not worryingabout you guys.
I didn't have to text you andcall you.

(24:13):
Yeah, I remember justeverything was done for the
morning.
We're putzing out to go blowthe horn for the you know, day
two, day one, whatever it was,and I would just pull up to the
food truck and I would.
I was taking videos of you guyspumping sandwiches out of there
.
You guys were a little team inthere and uh, and let me tell
you, those sandwiches weresomething else.
I had two or three of them atthat one one morning there there

(24:36):
were two good, so Davey G wentfor his limit.
Yeah, but it was a.
It was a good show.
A lot of people came this yearand, like I said, you guys
really added value to the brawlthis year and I can't thank you
enough and I'm excited to seewhere this goes.
Oh yeah, I think next yearwe're going to see about 250
people.
We will be there.

(24:58):
It's going to be nutty, so Imean it would be nice to have
the whole team there.
You know a lot of thingslooking up.
Graham and I are alreadystarting to plan right now Like
we're bouncing things off thewall like crazy every single day
, all day, just becauseeverything's fresh on our mind
what we want to do.
So there's a lot of big changeswill be coming for the good,

(25:19):
you know, and then some biggersponsors too.

Speaker 1 (25:20):
Well, we were talking to you at the Sportsman Show
this year and you guys werealready planning it out.
So behind the scenes there's alot involved into this
tournament and a lot of peopleforget it's a casting tournament
For Lou and Dan.
They weren't there.
When Dave's down at the launchwith the air horn goes off, all

(25:40):
you hear is rubber hitting water.

Speaker 4 (25:43):
Just splash splash off.

Speaker 1 (25:44):
All you hear is rubber hitting water.
Yeah, just splash, splash.
Do you just see?
All of a sudden it's just likeyou know.
It's just like a bomb droppingin an lsc of rubber.
It is like to see it firsthand,like that, and to see the
people you have in your cornerand all the people that were in
the tournament.
It was a tone it was.
We got to fish as well.
We got to fish with Kyle Moxon.
Yeah, we got to jump on for aday.

(26:05):
It was awesome and Tone raisedsome fish.
He had the hot hand butunfortunately they didn't get in
the boat.
But it's just, it's still we're.
I don't know, tone, are westill hungover from the brawl,
like not?

Speaker 2 (26:17):
from alcohol, but just from excitement it was
crazy because Lou, I'll let Louask the question because Lou was
like so how was the fishingsmash?
And I couldn't even answer itbecause we got to go out for the
day at Detroit.
And I'll let Lou ask thequestion to Dave because I
really can't even answer that,because I really don't even know
how the fishing really was.

(26:39):
But Lou.

Speaker 4 (26:40):
I mean we all know LSC is.
You know it's a roll of thedice.
The weather, I know, hasn'tbeen cooperating.
But I mean, tell us about thefishing, dave, compared to other
years and, like I said, tell uswhat was good and what was bad
about it.

Speaker 8 (26:57):
I mean for 182 guys, 48 fish were landed.
Holy cow, you know we'reusually in the hundreds.
You know a bad year would be ahundred fish entered.
But I mean two years ago we hadover 250 fish approximately
entered.
You know everyone was catching,you know 10, 15 fish in the
whole weekend, people shakingoff small ones because you can't
call it a larger bag.

(27:17):
So you know you get those.
Years we have cold weather,cold water, the fish and bait
are in.
The bait was in.
Years we have cold weather,cold water, the fish and bait
are in, the bait was in but thewater was sitting at like 56, 57
the.
You know there was peoplescattered all over the lake and
you know we had the drones inthe sky.
Actually there was one time itwas pretty funny we went 17
miles out to the border and, uh,we were flying the drones along

(27:39):
the border.
So we would park our boat andwe'd fly that drone.
You know, three or fourkilometers out we'd be hovering
that over somebody and they'd belike what's going on?
What's going on?
You know it was.
It was fun to go skip aroundthe lake but we couldn't.
It was hard to find fish.
Man, they were, they were.
They were there, you could seethem, um, but they weren't.
They were biting, they werekeeping their, their yaps shut.
So I mean, yeah, the the talksof having a later brawl is

(28:04):
always there, but at the sametime, the risk of having a later
brawl is, you know, maybe itcould be iced up that year.
So I think the first week thisyear will be land on the 7th,
8th and 9th, which is a littlelater.
I think it'll work out.
It was a really warm year thisyear, so we'll see.
I mean, it's a gamble, justlike anywhere in st claire.

(28:25):
It's tough when, when thewater's not, you know, perfect
and the conditions are stillmusky, right, so people like to,
people like to chirp st claire,but at the end of the day it's
still musky.
You're dealing with muskies.

Speaker 1 (28:35):
So yeah, that's it, because everyone thinks,
everyone thinks that lsc is soeasy for some reason.
You know what I mean.
They always say it's a given us, we've, we've, we've been
skunked and uh, it's not thateasy and for I know it was a
grind for you guys and all thebrawlers this, but it just shows
you have a shot at eleventhousand dollars with three fish

(28:55):
I.

Speaker 8 (28:56):
I think it's hilarious when, like, listen, no
one puts more time into gbathan I do.
I put I put 30 I'm not a guideand I put 34 days nonstop
casting into G Bay this year.
Um, I put, uh, I put, you know,almost a week into nipissing.
Um, I put over two weeks intoyou know, my North shore, like,
uh, you know, superior areas,lake St Clair is a tough water

(29:16):
man.
These guys, the only people Iknow that, say, oh, I don't want
to fish St Clair, it's too easy.
Our guys that don't fish StClair, they have no idea what
they're talking about.
There's just this weird mythand theory yes, in the fall, on
the late fall, st Clair is easy100%, but that's like a small
sliver of the season.
The rest of the season you'reout there grinding like anywhere

(29:39):
else, and that's coming fromsomeone who fishes the hard
water.

Speaker 5 (29:42):
So you and that's coming from someone who fishes
the hard water, and so you can'targue with me, right, and
you're saying it's easy, butthere's days we go out and we
get skunk still, and it could beDecember 14th.
Yeah, the only, the only guysthat are saying yeah.

Speaker 8 (29:53):
The only guys that are saying, oh, I don't fish, st
Clair, it's cheating Our guysthat don't agree yeah well okay,
yeah, yeah.
So I've yet to meet anyone whohas fished st claire as hard as
I have, or as hard as any all mybuddies have, that can look me
in the eyes and say, oh, a stclaire is super easy, it's not
yeah, what is it?

Speaker 5 (30:12):
a fake musky, you know man, a 54, 54, yeah, yeah,
come on, bro, yeah dave, youmentioned, uh, that the water
temps were around 56 57.

Speaker 4 (30:22):
So for for guys who've never fished lsc before,
what's?
What's the temperature thatthat you think is is right for
this time of year?

Speaker 8 (30:31):
oh man, definitely a little colder than that.
It just comes down to theconditions as well.
I mean, leading up to the brawlthere's no rain.
You want rain, you want thatfall wind, you want that cold,
those cold nights.
Um, you know, you want the 40sAnywhere, even just a little
colder.
You want even the early 50s,but you've got to have that fall

(30:52):
weather and rain's a big factor.
I mean, rain adds a little bitof that snap for the bait to
start moving too especially outof the Thames With 56,.

Speaker 1 (31:07):
I was joking with Tone and Kyle saying that with
the water temperature being sohigh, we could almost got away
with tossing blades.
Or?

Speaker 2 (31:13):
fish Walters.

Speaker 1 (31:14):
Yeah, yeah, yeah.

Speaker 2 (31:16):
Guys were fishing, walters too.
That was my first time actuallygoing to the Detroit side to
jig.
And Dan, we've always talkedabout it.
We're like one day, because Danwas texting in our group, he's
like, are you guys jigging?
And we're like, yeah, we'rejigging.
He's like so sick because we'vealways talked about actually
doing this style of fishing.
But I got to tell you, man,after two hours, my shoulder,

(31:40):
you know, popping those bondibaits, and I learned there's a
technique to it too.
You're not jigging like with aNed rig or, you know, you're not
flipping your wrist like youare with a drop shot.
This is like all the way up andletting it down.
And you're fishing with like ayou know, eight foot, nine foot
rod and this big bondi.
So there's a lot of work thatgoes into that style of fishing.

(32:01):
But I will say, talking to alot of the brawlers at the
restaurant, after day one now,day one if we can just take it
through each day, dave, if youcan remember, day one seemed to
be the worst of and I'm we'retalking friday.
The conditions were probablynot the most comfortable with
those heavy winds, correct?

Speaker 8 (32:20):
yeah, I mean, uh, there's a day one was was very,
very tricky for everybody.
But we had that Braden Boyvenwho became actually the winner
of the brawl this year Young guy, as far as I know, just got
married, had a little baby, youknow, day one he had a
three-fish stringer.
He was excited coming into thecove's, landing there when we

(32:42):
interviewed him and he was justjigging.
He was jigging the DetroitRiver and it's been years since
we've had a Detroit River bitewhere the top guys were from
Detroit Usually it's the Thamesor all those heavy-hitting
places where the fish do come inthick and he was sitting pretty

(33:02):
the first day and that kept himthere throughout the entire
weekend and at the end of theday he did end up winning.
But the first day was definitelythe toughest with that win.
The second day was different.
It was calm.
We were ripping all over thelake.
We were going on big tours upthe river.
We literally went right acrossthe lake to the border just to

(33:22):
kind of check some eyes out upthere and it was pretty cool.
You can get all the lake.
But the lake turned up the daybefore.
So day two, everyone wasfishing the mud water, the whole
lake was just a big muddy soupbowl and that made it tough too.
But again, Detroit was the onlyplace that was clear and the

(33:43):
bait was stacked in there andthey were jigging them.
Second place winner and Iforgot to say this at the
closing ceremony second placethis year was a shore guy.

Speaker 4 (33:53):
No way Again wasn't last year.
A second place was a shore guytoo.
Yeah yeah, so what did?

Speaker 1 (34:00):
second place.
Sorry to cut you off.
What did second place win?
How much?

Speaker 8 (34:04):
Well, he won.
I think he won second place bigfish as well, so he ended up
winning like $9,500.

Speaker 1 (34:13):
Jesus no boat, no boat insurance, none of that, no
gas in the boat.

Speaker 4 (34:18):
That's what I love about this tournament.

Speaker 5 (34:19):
You show up and get paid.
That's no joke either man.
That's a big money.
You know what?

Speaker 2 (34:24):
boys.
We got to speak to the shoreninjas more than anybody.
Yeah, they're right in front ofyou, they're right in front of
us.
And these guys were dialed in,man, like they were pumped.
Dialed in Like the way they hadto set up their bump board with
, you know, they had the nicerubber mat, they had their
flashlights going, barbecuegoing and these guys were fired
up.
And you're right, davey, wherethe hell else can you fish from

(34:46):
shore when 95 hundo and you gotone rod going and one bait?
It was crazy, man.

Speaker 1 (34:52):
So that's.
Day two.

Speaker 8 (34:53):
Right, that's day two , so day two and then.
So Braden's still leading daytwo.
Okay, I remember this guy wasI've never seen someone, someone
, and he has every right to be,because that's a lot of money
and he was excited.
You can see it in his eyes.
He's like this is, you know,going into day three.

(35:13):
We woke up early.
We went out there and it wasdead, like we were all cast and
there was so much shad in therethere was a couple of fish being
snagged.
No one was catching anything.
I remember I left early, wentand had a hot tub and get ready
for a ceremony.

Speaker 2 (35:29):
yeah, I've seen that yeah, how did you see that, dan
on instagram okay dan's atrolling.

Speaker 1 (35:35):
You, dave dan's trolling you?

Speaker 5 (35:37):
oh yeah, I was on notifications.

Speaker 2 (35:39):
Dan.
Dan popped up from under thebubbles into the laptop.

Speaker 1 (35:42):
I posted a lot.

Speaker 8 (35:48):
I was always posting.
I was posting the entireweekend on my Instagram.
It was incredible how manypeople were tagging and sharing.
Even you guys, we saw it, man.
Yeah, it was wild.
So I mean that's why thistournament took a turn this year
.
The exposure it got the peoplethat have reached out to us is
wild.
Graham and I are alreadylaughing.
We were laughing the other day.
We're only allowing four tofive top sponsors each year.

(36:11):
Graham's like we're going tohave to have a bidding ward or
something.
Yeah, obviously, we're going tobe one thing about Graham and I
and I'm sure you guys haveknown this we're loyal to the
guys that have been with ussince day one.
There's so many companies outthere that I have approached and
they knew about us and theyshould be there.

(36:32):
All of them should be there.
If you're in the muskieindustry, why aren't you there?
There's so many differentcompanies I can give you a dozen
that I've approached.
I've emailed, I've mess'vemessaged.
They've known about it.
I fish with them during theseason.
Why are these?
Are the people that are buyingyour products?
Yeah, these are.
These are your consumers.
Yeah, why aren't you there?
That's not my business.

(36:53):
Whatever, next year, it'll bethe top guys that were here this
year.
If they want to want in again,so be it.
But I mean, we already had somehuge companies.
Uh, they even said, hey, I'llshoot you a couple grand to get
up on there and get up on thebanner, gram.
And I already laugh.
And we got, uh, some bigyoutubers too, and they're,

(37:13):
they're, you know, they're gonnabe helping us out in their area
.

Speaker 1 (37:16):
Andrew walker, out in quebec, montreal, he's a great
guy oh yeah, he's, he's a greatguy and he's connected with a
lot of these YouTubers too, likeyou know Aaron Wiebes and all
that stuff.
I don't know if he's planningon coming That'd be pretty cool.

Speaker 8 (37:29):
Well, aaron Wiebes was watching, he was commenting
and he's following the pagethere and liked all of our
videos.
So I mean, they all know aboutit.
Everybody knows about the now.

(37:50):
Yeah, all those guys knoweating wild.
You know even this show when Ipost it, saying hey, we're
talking about the brawl, alleveryone in the brawls listening
to your brand.
You know it's, it's a goodplace.
We're a family and, like I saidat closing ceremony I know you
were there, chris yeah, I saidthis isn't anyone's tournament,
this is not my tournament, thisis not Graham's tournament.
This is our tournament.
This is our tournament.

(38:12):
You know why can't?
Why the, the, the bass guys getall their fancy stuff and big
payouts.
Why can't we?
I said that and everyone wentnuts.
But the only way we're going togrow this is together.
That's the only way we're goingto do it and we're going to,
and properly, as a bunch offriends.
We want to do it because, youknow, I, uh, I got a message
saying hey from, uh, from a bigname in the community, uh, and

(38:36):
he said you have no idea whatyou're doing for the community,
right down to the smallbusinesses, down to the bait
makers, down to every littlebusiness.
The business, the amount of youknow.
The money that you shot intothe community just on the
weekend is incredible and it'sappreciated that you don't even
know what he says.
Yeah, I said that's amazing tohear because we're all in it
together.
The community look at Tina.

(38:56):
Look what Tina did.
Tina's landing yeah, incredible.
She had that place open, readyfor us slips ready.
She had extra staff.
She had that place open, readyfor us slips ready.
She had extra staff.
She was fully liquored up.
That place was jiving.
The amount of booze that placesold on the weekend I only want
to know.
And food Right, good.
The problem we're going to facenow as it grows, is we're going

(39:19):
to have to get like a flat bedout there, set up a stage
outside with microphones andspeakers eventually, because you
can only fit so many morepeople in that cool sign.
It was packed in there.
Right, it was packed in therethose are all good signs very
good signs, but we're all doingit together.
You know, yeah, I I've hadhundreds of people inbox me,
hundreds saying that's the bestweekend of the year yes, and it

(39:42):
was a grind too like for usgoing to it.

Speaker 1 (39:45):
We're obviously not strictly muskie, so we didn't
know what to think, right Forall the people that are there.
But the amount of people wetalked to, they don't just fish
for muskie, they fish for, youknow, walters, multi-species
hunters and all that stuff, andeveryone embraced us so well and
we're so grateful to be part ofit.
It was phenomenal and we're soexcited.

(40:07):
What you're going to do nextyear.
I can release a little bit ofinformation that the boys and I
were talking about.
Some people couldn't getsandwiches from the food truck.
Well, we're going to be pairingup with one of our sponsors,
extreme Marine, and we'll haveExtreme Marine shuttle food
right to you.
We're going to put the foodright into the.
We're going to be like Uber onthe water.

Speaker 4 (40:29):
This is huge, bro, are you serious?

Speaker 1 (40:32):
We're going to have Extreme Marine.
Good old Rob at Extreme Marine,he's going to help us out with
a boat for the weekend.
And what Tone can't serve andDan can't serve at the food
truck?
Lou and I are going to bejumping in the extreme Marine
shuttle and we're going to behopefully we're going to have to
dodge on the way there.
Yeah, we're going to have tododge all the, the Medusas and

(40:52):
all that trying to get everyonesandwiches.
But with next year we're solike I mean, and you guys are
all a family, like it's a family, it's not a business.
And we've been to othertournaments where it's just all
about money, money, money, money.
And you guys, like I mean,you're hanging with everyone at
the night and at the end andsure you're going to get some
bad apples, but I hate to be thebad apple at your tournament

(41:13):
when you're fired up.
Dave.

Speaker 8 (41:14):
Oh my gosh.

Speaker 1 (41:15):
Oh.

Speaker 4 (41:16):
I would love to see that.

Speaker 8 (41:18):
Listen, there was this one guy and I'm not going
to name names and and I have noproblem if he doesn't come back,
I have no listen.
There's gonna be some badapples and I want them out of
there.
Right, we?
We had, we had a last minute uhrule change.
You know, graham and I arelearning as we go to.
There's no book you can buysaying hey, how to run a catch

(41:41):
and release, uh, cast casting,only musky tournament there's.
There's nowhere else, there'sno book or any uh course we can
take.
So as we go, we have to changerules and obviously some of
those rules they come into ourhead the last minute.
Right, we had guys calling uslike, why are you doing this?
Why?
Why?
Why?
There's one guy he just wouldnot shut up texting calling and

(42:04):
I just had enough.
I saw him checking at thelaunch.
I walked up to him.
I said, buddy, what's with allthe stupid questions Right to
his face?
I just wanted to say so bad, Ihope you don't come back next
year.
We don't need you here.
Good for you.
We want to run a tight ship, wewant to have understanding.
We're not perfect either, youknow we're.

(42:27):
Maybe these, maybe these rulesaren't good, we'll find out, but
in the meantime, shut up andfish like the rest of us.

Speaker 4 (42:34):
Yes, you know and as the brawl gets bigger, things
have to change right A hundredpercent, man a hundred percent

(43:00):
no-transcript.
Yeah year.

Speaker 8 (43:04):
I'm gonna follow up.
She's really good.
So a lie detector test, yeah.
So about this share that?
Yeah, so a lie detector testwhich is 92 accurate and she's
actually done some of thebiggest salmon derbies as well.
She's, she does, yeah, she'sdone that big king salmon derby
in lake lake ontario that's socool so we're not gonna know
this we're not gonna tell anyoneyeah, so there's gonna be three
questions, she's gonna ask Ialready have them out, I'm not
gonna tell anyone.

(43:24):
Yeah, so there's going to bethree questions, she's going to
ask I already have them out.
I'm not going to tell anyonewhat they are, but she's going
to sit you down in one of thoselittle bunkies in the back, one
of Tina's little bunkies.
She's going to set up a nicedark, quiet room in there and
she's going to take the topthree guys from every section
and she's going to sit them downand ask those three questions
and, uh, you know, if you failthem, you're out.
That's how we're gonna roll youare not the father of daniel

(43:46):
martin's daniel, I am not yourson.

Speaker 4 (43:51):
I would love to borrow that machine for yeah no,
no, that's so cool.

Speaker 2 (43:54):
Hey, listen man.
That thing, that thing would bepopping right off the paper if
you sit down I'll fail it rightnow, don't care I got a question
for you, man.
So obviously, like you mentioned, you're changing all the.
You know there's rules that aremade up on the spot and
obviously, with more people,like Lou said, there's going to
be changing of rules.
Here's my question for you doyou have influencers from

(44:18):
obviously actual, I guesssituations that you had at the
brawl this year or years pastthat help you influence these
rules?
Or is situations that you hadat the brawl this year or years
past that help you influencethese rules?
Or is this something that youfeel and Graham feel that needs
to be changed?
And you know, obviously youguys listen to your brawlers,
your fellow brawlers and all Imean.
One thing I will say too, justoff topic a lot of people

(44:38):
they're your brothers, likethese guys that talk about you.
Dave, you have no idea.
Me and Cedric are outsidetalking to people.
They love you, man, they really, really respect what you're
doing.
My point is is will you takepeople's advice?
I know your phone blows up.
Hey, you should do this, youshould.
It could probably be friggingannoying, to be honest, but at
the end of the day,no-transcript.

Speaker 8 (45:13):
Well, I'm so like I know everything I've.
You know we've created all ofthis stuff, so I know everything
, all the ins and outs, and whywe have each rule there.
So when someone comes to mewith something, it's either a
good idea or hey, this is why wedon't do that, you know.
But we're always listening andwe always welcome it.
You know, whenever someonecomes to me, I thank you for
that, you know we'll.

(45:33):
We'll consider that.
And the reason why we're soclose is because, yeah, you're
right, listen, I go and hang outwith those shore guys.
I know them all by name, I andhang out with those shore guys.
I know them all by name, I hangout with them, I spend some
time with them.
The first morning, I was on alive video on my Instagram and
the first fish of the tournamentwas caught right on live video.

Speaker 4 (45:54):
I saw that.
That was hilarious.
That was great.

Speaker 8 (45:57):
And I know the kid.
So over the years, you get toknow these people and you take
your time.
I'm in sales, chris.
You get to know these peopleand you take your time.
I'm in sales, Chris, you knowthis.
Yes, when you just spend fiveminutes of your time and you
speak with somebody and you'reactually present and you're in
that conversation and you'relistening and you're asking
questions and you're interestedin that person, that goes so far

(46:17):
.
That goes so far.
That goes a hundred miles, yeah, and you can carry that
relationship on forever.
I try and spend five minuteswith every single person in the
brawl, getting to know who theyare, where they came from.
I talked to everybody.
I'm in the group chats, I'manswering questions.
I like this is the reason why Istarted.
This is because I love to dothis.
I truly do.
You know it drives me nuts.

(46:39):
It's a lot of work.
Graham Graham and I are so busythe whole weekend.
We're just constantly moving,constantly answering questions
on our phones.
But this is what we love.
At the end of the weekend, wejust sit down, we look at each
other like holy.
It's almost like a high.
A couple days after, it'salmost like a little depression

(47:00):
sneaks in because we just put somuch effort into this weekend.
But it was nice.
At the end there, when we didthe, we did the uh, the photo
outside and the video, there wasa lineup of people saying thank
you and that's all I really,that's all I really care about.
I want to know everyone had agood time and that's that goes.

Speaker 1 (47:15):
That's that's why I'm doing it well, I can tell you
it's one.
Uh, we've stayed a lot ofairbnbbnbs the four of us and
this is the first time we stayedat Airbnb and it says welcome
to the Muskie Brawl.
And they put a bulldog freelure for us.
And I'm like holy cow, whatother place do they give you a
bulldog when you check into anAirbnb?

(47:37):
Shout out to the boys whohosted us.

Speaker 2 (47:40):
Yeah, it's phenomenal .
I didn't get permission to talkabout them.
But yeah, shout out to thoseguys for welcoming us.
But you're right, dave.
We walked in there, dave, andthere was a letter saying
welcome, love the podcast,because obviously we told them
we're from the Eating Wellpodcast.
He's like here's a lure on me,go get them, boys.

Speaker 8 (47:59):
Did you guys walk into the corner store there?
The local?

Speaker 1 (48:00):
corner store.

Speaker 2 (48:01):
Oh yeah, melinda Melinda, over there I did two
trips actually because Icouldn't take the food truck to
the corner store so I calledSiege.
I was like I got to go pick upbread.
I had to go pick up stuff.
I ended up walking down theside of the road, hitchhiking
with all the groceries because Icouldn't bring the food truck
to the corner store.

Speaker 8 (48:18):
It was crazy next year.
That's a good point, that is areally good point but those
ladies they're.
They're wearing their musky brahoodies oh yeah oh yeah, and
they're like oh we, we stockedup all of our beard, all our
freezers full of pizza becausethey, they sell a pizza.
There they were.
Everyone was ready.
You know that's um, andeveryone was ready this year.
And they're learning every yearit's gonna get bigger.
And you know tina's posting inthe in the local uh community

(48:41):
chat room.

Speaker 1 (48:42):
So she's the owner of Cove's Landing.

Speaker 8 (48:45):
She is.
Yeah, she was the blonde ladythere.

Speaker 1 (48:50):
So for next year, when can people start entering
for this 2025 brawl?

Speaker 8 (48:55):
So great question, chris, because Graham and I are
running the Odyssey booth thisyear.
Okay, so this is going to giveus some more exposure, but, uh,
we're going to run an odysseybooth and we're thinking of
opening up registration thereokay, so that's a musky odyssey
um march and where's that duringdave?

Speaker 1 (49:16):
where do they have or are they?

Speaker 8 (49:17):
holding that.
That's uh, burlington.
This year each it's.
It's pretty sure it's in adifferent place each year.
I think last year it was intoronto.
I went there.
It was really good.
Lou and I were there.
I think I was in Toronto, butthis year it's in Burlington.
Everyone's there, to be honest.

Speaker 1 (49:35):
All the bait makers and all that stuff.
That's another thing you havewith your brawl.
Antonio and I were joking withKyle Moxon he's involved with
the restless rider and then wesaw mike nabuse there with water
wolf, and then I fished alittle bit with uh, toddy
tickles and aaron on the boat.
They're all there so they'reall there.
I'm like they should do like alittle tournament for those guys

(49:56):
in the brawl.
Have uh ontario bait makersversus have a whole team like I
mean, there's there's a goodlist.
And then you got what am Ithinking here?
Then you got Mr John Bondy,where his bait crushed it.
Yeah, his bait won a few years,the OG.
So like I mean, all thoseOntario bait makers are right
there, man.

Speaker 8 (50:15):
I met John Bondy for the first time the brawl weekend
and what a nice guy he is andhe's all in, he's all in, he's
all in.
Yeah, you know he made thatvideo the other day and that
that went a long way too.
Just, everyone's all in on thebrawl, especially the locals.
Yeah, um, this thing is popboys, it's.
You know, we're I said this inthe closing ceremony it's like a
startup company and we're rightin like year two and it's, it's

(50:35):
, it's blowing up, you know.
So anyone that's already in,welcome, buckle up boys, because
she's gonna, she's gonna pophere.

Speaker 4 (50:43):
Well, we're really proud of you, brother here's the
best thing about the muskybrawl.
That makes it different thanany other tournament.
And we've we've all fished bosstournaments, we've done pike
tournaments and the guy who won,well, his name is brayden
brayden.
This guy, from what I hear, henever even fished LSC before.
Yeah see, and this is this iswhat I mean yeah so so many

(51:08):
times that we we've done Boston,we have to pre-fish and we have
to go there months in advanceto know the lake.

Speaker 2 (51:14):
Buddy, you can sign up, you know it's like a one in
200 and something chance ofwinning 10 g's plus that.
That's the best part.
Second place 95 hundo.

Speaker 4 (51:24):
For anyone that's listening and has never been
musky fishing you can enter themusky brawl next year and win.

Speaker 8 (51:30):
Is that not right One thing go ahead.

Speaker 2 (51:35):
Sorry, dave, just to cut you off.
You got to think of theexperience too.
Like let's paint this pictureyou fish three days of musky
fishing, whether you're on theshore, you on a boat, with your
friends, but the atmosphereafter that that dave and graham
is created at the restaurant, atthe cove, at the corner store
at bell river, at wherever youare.
It's an event, brother.

(51:57):
Like you are talking to guysthat, whether they're big
influencers on social media,like Dave said, whether it's
guys that just musky fish,whether you're a bait maker,
whether you're selling boats,dude, first timer the weekend,
it's not about the fishing, ofcourse, but this is an event,
man, and it's an awesome eventbecause if you got fishing in

(52:20):
your blood, this is where youwant to be.
You mentioned the bassfishermen.
Well, listen, these bassfishermen.
There's a bass fishingtournament every weekend on a
lake in Ontario.
This is officially the biggestmuskie tournament in North
America, which has got to beinsane for you, dave.
Casting, casting, yeah.

Speaker 8 (52:38):
Tone has a chance to win.
I mean, listen, it's been adream of mine, you know, even in
Graham.
You know, graham.
I mean, listen, it's been adream of mine even in Graham.
Graham's not on this call, butGraham and I we run this thing.
We move as one.
As you guys know, we've beenfriends since we were just
babies.
The amount of times we bring upideas, we talk about them.
Maybe this is not going to work, but we've got to do it this

(52:58):
way because we'll do this.
There's so many things goinginto this tournament.
We want to grow it.
So everyone's having a goodtime.
It's the one time where usmusky casters it's such a niche
thing we all get to be togetherand we're all talking the same
language.
You know, you go into coves.
We're all speaking the samelanguage.
Yeah, and it's and it's it'sreally cool feeling.

(53:19):
And it's that one time a yearwhere we all can look forward to
being together in one spot andgoing head to head.
You know those trophies meansomething.
Now you know braden boyven isgoing to have that trophy on his
in his room.
Where is this tournament going?
I couldn't tell you, but it'sgoing up and one day he's going
to say hey look, I won the 2024muskie brawl.

(53:42):
Look at this trophy, you knowthat's.
That's going to mean somethinghuge 182 guys.
You know we have big names inthere spencer berman, probably,
arguably one of the best uh, youknow one of the top.
You know five, ten guys on thelake.
He knows that thing like theback of his hand.
He said himself that he almostran out of gas ripping around
trying to find the fish and heended up ultimately winning

(54:05):
first place big fish, which isvery impressive.
He knows where the big ones are.

Speaker 1 (54:09):
What does that pay out, Dave?

Speaker 8 (54:11):
What did that pay out ?
$2,500.
But I mean, listen, as it growswe're going to be beefing up a
lot of these spots.
I think next year we'll beef upthe big fish too.
But most of the time if youcatch the big fish or you win
the first or the top three bag,most of the time you're stacking
that with something.
That's what happened with thesecond place Right $8,000 was

(54:32):
second place three fish bag.
But he also won the secondplace big fish, which was $1,500
.

Speaker 1 (54:40):
And do you pay out top 10?
Is it top 10?

Speaker 8 (54:42):
There's a payout, there's a top uh, so top five on
the top three fish bag, topthree in the, the big fish.
And then we do, uh, we did,biggest tiger this year which no
one caught a tiger, one was noway.
Yeah, it was weird.
And uh, yeah, we, we, weraffled off twenty five hundred
dollars to in five hundreddollar increments, so everyone
did have a chance to win somecash there it's good, oh and

(55:05):
especially, uh, sorry but, uh,we forgot to mention about the
ladies.
You did something special forthe ladies this year we did do
something special for the ladiesand uh one lady, mercedes,
which is graham's uh girlfriend.
She caught the only muskywithin the the circle of girls
how many women did you have showup?
500 bucks and we had I think wemay have had six or seven

(55:28):
females this year, Wow.

Speaker 1 (55:30):
Awesome.

Speaker 8 (55:31):
And I saw them casting hey, Tone hey.

Speaker 1 (55:34):
We saw some of the female anglers casting and they
were just what's her name?
Mercedes, sorry.
She texted us and her wholecrew was down and out, like they
were either sleeping or theypartied too much.
The night before she was outthere solo eating one of eating
wild's breakfast sandwich andthen she took their sandwiches

(55:57):
too, because they were all KO'dand she was grinding and
grinding and I'm just like this,is it man?
Like Lou said, the branding kidfrom Sudbury came and she was
grinding and grinding and I'mjust like this is it man.
She deserved the dub, and likeLou said, the branding kid from
Sudbury came down, never fishedLSE young guy and now you're
telling us he just got married,has a kid and anyone's got a
shot at this man.
It's wild, it's wild and oh man, it's giving me goosebumps now.

(56:21):
It's just I can't wait for nextyear.
It's just I can't wait for nextyear it's going to be big.
We'll see you at the Odyssey.
Lou will be down there at theOdyssey probably.
Hey Lou, that's your jam.

Speaker 5 (56:29):
Oh, it's in Burlington, it's so close to my
house.

Speaker 1 (56:30):
Oh okay, maybe Dan will be there.
Dan Hooks at Martin's Liveeveryone.

Speaker 8 (56:45):
Yeah, we're looking forward to thank you enough the
value you've added to the brawl.
Honestly, man, if you guysdon't show up, I might even just
go try and hire some foodtrucks or something, because
that was incredible, the foodwas amazing.
It's awesome having you guysthere.
You guys are obviously morethan just eating wild.
You're friends at this point.
So thank you guys again fromthe bottom of our hearts and
Graham's not here, but he, heappreciates everything as well.

(57:07):
Thanks, buddy.

Speaker 2 (57:08):
Yeah, I appreciate that that was awesome and I
think, I think, the four of usgoing forward again.
We we've been doing thispodcast together for, you know,
just over a year, and it the onething I would say about this
that you touched on is that itbrings the four of us together
as well.
So, doing these things thatwe're blessed with.
You know we have food trucks.

(57:30):
Dan and I are in the business.
We, you know, we're in food.
This is part of the reason whywe have this podcast, and if we
can reach out to do anything tothe community that we're so
passionate about, it's ourpleasure.
And one thing I will say beforewe do wrap this up is the
amazing work that you and Grahamdo putting this together and

(57:50):
still getting out on the waterto cast.
There's nobody out there who isas insane as you and Siege you
can touch on this quickly.
We saw Davey G at the restaurantevery night while we're giving
out mugs and t-shirts, this guyworked the room.
You made sure, dave, you talkedwith every.

(58:11):
There were some importantpeople there.
I think somebody introduced meto the mayor of Tillsbury I
might have been smacked ToTilbury, not Tillsbury, and you
know I'm like there's somepretty important people in here
and you made the rounds andeveryone looks up to you and the
founding father of thistournament, you and graham do
such a great job and thank you,thank you for letting us come

(58:32):
into your world and the least wecan do is feed people and I
think, going forward you knowthe boys and I were talking
siege with his, with extrememarine in the boat and stuff
that's is.
I think we're just going tostart growing together with this
and I'm just so grateful to bea part of it.

Speaker 8 (58:47):
Hey boys, picture this picture this 10 years from
now 700 brawlers, Top prize,$100,000.
Extreme Marine giving out aboat.
We got eating wild.
We got the road shut off goinginto Lighthouse Cove.

(59:08):
We got the road shut off goinginto Bell River.

Speaker 2 (59:11):
We're going to need a banquet hall, buddy, I hope our
food truck floats, because I'mcasting if it's 100 Gs.
I ain't cooking brother If it's100 Gs, because I'm casting.
If it's 100 g's, the thing is Iain't cooking brother if it's
100 g's I'm casting.

Speaker 1 (59:21):
Let's go.
We are laughing about it, butanyone that knows dave,
personally I'm not laughing man,because you started with like
15 people and what you have donewith it I'm people doubt you.
They're, they're baked becauseyou, they can doubt you and I
know you feel off of that.
You love it when there's hatersyeah, you that we have a little
bit too on our.

(59:41):
It's a different podcast, butyeah, but.
But yeah, it fuels you up anduh, you know I'm laughing about
it now saying a hundred thousand, but man you, can do it.

Speaker 8 (59:50):
You could do it with your team too.

Speaker 1 (59:52):
Your team is is.
We met every one of your teamand, yeah, you guys got
something.
Everyone has their own lane inyour team and you know you got
you.
You're not just the face,you're, you're hands on, but
your team and our teamdefinitely let's take it all
over.
You know, let's do it, let's doit, man.

Speaker 2 (01:00:09):
Thanks again, dave brawl 2025 boys, let's go that's
awesome guys so make sure makesure, boys, that you go to the
odyssey.
Davy g just dropped the news.
You have to register at theodyssey this year.
It's going to be in burlington,ontario.
Look out on the socials forthat.
Go down, meet the boys, sign upfor this incredible event.
And, uh, you never know, youmight see top dog perera drop

(01:00:32):
off a sandwich on your lap viavia a new boat, who knows knows?
Hooks at Martins might becooking up some Jaurice, who
knows?
And Siege you might be castingwith Toddy Tickle, who knows?

Speaker 1 (01:00:45):
I wasn't expecting that.
I wasn't expecting that one.

Speaker 3 (01:00:47):
But yeah, I will tell you I'll be casting with the.
Tickle Monster, let's go, ohman you're making me die so
where can?

Speaker 1 (01:00:54):
people reach out and find you guys musky brawl on
facebook, instagram, all thatfun stuff musky brawl on
facebook and we got a huge videodropping from dan favato.

Speaker 8 (01:01:03):
So just a couple months um.
So keep an eye out for that anduh, yeah, boys, it was nice
talking with you.
We'll see you guys soon thanksbrother all right man.
Thanks dave.
All right, take care boys,peace Thanks.

Speaker 1 (01:01:14):
Dave, all right, take care boys.

Speaker 6 (01:01:18):
Peace.
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Speaker 2 (01:03:36):
Boys eating wild podcast.
It was awesome to talk to DaveyG guys and I want to get your
perspectives on the wholetournament.
I'll start with you, dan.
Just listening to Dave, what doyou?
What can you take away?
Not as, let's not talk about asa provider, let's talk about as
an angler, because you fish, wepop, we fish Lake St Clair.
Yeah, we've always said and wecould be open about this we've

(01:03:56):
always said we prefer to fishafter the tournament because
maybe it's something where welike to be away from everybody
and just kind of get theforeskins together right.
After talking to Dave, what'syour perspective on the whole
brawl?

Speaker 5 (01:04:09):
Well, I think conditions have a lot to do with
the results of this brawl.
Obviously, I think the brawl isamazing.
It's huge and it's just likeyou said it's going to get
bigger and bigger and bigger.
Right, and it'd be great if itdoes or when it does.
Yeah, I don't think it's aseasy as people think.
I think people have theimpression like we were talking
about go there and you'll catchthe big one.

(01:04:32):
You'll get your best at.
It's too easy.
I don't want to do it.
That's out the window.
That is out the window.
He said 48 fish caught with 182anglers or something.

Speaker 2 (01:04:40):
Yeah, what's the percentage?
Like what?
8%, Not even.

Speaker 5 (01:04:44):
Well, yeah, that's like 20%.
I think he said before too aslow brawl was 100 fish Exactly
so yeah, I think LSE is still achallenging place.
I think it's a great spot forthis.
I kind of wanted to bring thisup with him.
I wish he does like two a year,three a year in different lakes
, that'd be so cool, and thefinal one would be at LSE.

(01:05:05):
That'd be cool, like oneGeorgian Bay, one, nip one or I
don't know.

Speaker 2 (01:05:09):
We'll find lakes and then have, like the classic
Right the classic, the LSE atLSC.
He said he listens to people'scomments Siege.
We heard before I get into Lou,we heard some opinions from
some people ourselves because wegot to talk to people.
Some people had some prettygood opinions on what they would
do to change the brawl.
But at the end of the day thoseboys are going to make that

(01:05:30):
decision and so far it's beenpretty successful.
So I don't see it being changedtoo much.
But we heard stuff aboutpossibly the ninjas.
That's their own division whenif you're a shore ninja, that's
a division of the tournament andthen if you got boaters, the
boaters are in instead ofeveryone being in one pot.

(01:05:50):
Maybe possibly you split it up.

Speaker 5 (01:05:52):
Where the girls, there's a girls division.
So two or three first places.

Speaker 2 (01:05:55):
Maybe, and those are just what we heard, right, siege
.
But, lou, I want to ask you,after talking to Davey G
perspective on the musky brawl.

Speaker 4 (01:06:03):
You know what?
It's funny talking to othermusky guys who are diehards in
Ontario and we touched base onthis with Dave but a lot of guys
think that Lake St Clair is theaquarium.
You know, my pop says this allthe time oh, lake St Clair is

(01:06:24):
the aquarium.
Well, guess what?
I've taken my dad a couple oftimes to LSC and he's been
skunked right and it's not theaquarium.
It's not a place where you goand you're expected to catch, or
guaranteed to catch fish.
You have to know what you'redoing a little bit.
But that's the best part of themusky brawl.

(01:06:46):
If you're there with all thoseother guys fishing one, you're
going to learn so much, you'regoing to see what other guys are
using, how they're fishing andyou have a chance to win big
money yeah, that's that's thebest part like, if it's not like
any other tournament.
So you know I could take my wifethere with me next year.

(01:07:09):
She has a chance to win 500beans just hold a bondi over the
boat and she could win a coupleof Gs.

Speaker 2 (01:07:15):
Yeah, it's crazy.

Speaker 4 (01:07:16):
You know.
So it's a cool concept.
I love what he's doing.
I love the passion that he hasand what him and Graham are
doing, how organized they are.
It's cool to see, and I'm gladwe were a part of it this year
and next year we're going tomake it even better, I know that

(01:07:37):
.

Speaker 5 (01:07:37):
Yeah.

Speaker 2 (01:07:38):
And yeah, well said, man, that's great points about
the dough and bringing your wifeand stuff.
But, siege, you've seen itfirsthand.
You were there outside talkingto people.
I was in the kitchen most ofthe time, most of the morning.
What was the feedback you weregetting from these brawlers?
Again, again, you were talkingto people every single morning
and I know you were talking alot about fishing because I

(01:07:59):
heard you say what are you guysusing?
What's going on, what's?
And there's a lot of peopletalking about the conditions.
But what was, what did you getmost from these anglers?
And, again, most of them wereshore ninjas.
But what was the feedback youwere getting from these anglers?

Speaker 1 (01:08:12):
it's not all about the fish man on this tournament.
You know you want to think itis, but the this year wasn't a
lot of fish being caught andeveryone was smiling, everyone
knew they had a chance.
It's a community.
He has a community.
These brothers are communities.
It's a brotherhood and asisterhood and that sounds
really like a politician thingto say, but everyone just kept

(01:08:36):
grinding and they're high-fivingeach other.
You didn't see the competitionthere's.
Obviously people arecompetitors, but you didn't see,
like when someone I had achance to go on the water and I
saw someone net a fish,everyone's clapping, everyone's
clapping.
There's no hatred, there's nolike.
You know, you know, like justhate on it.
But yeah, it's's, it's acommunity.

(01:08:57):
It's not about the fish andit's kind of like a concert.
Like you, you can, you it's.
It's an event, you're going toevent and it's not all about
fishing and thank you foreveryone to that came by and saw
us.
But uh, yeah, that's my take onit, tone that's awesome, man.

Speaker 2 (01:09:11):
I'll be real quick.
My take on it that you said it.
The last thing you said said itwas not a fishing tournament,
it was an event.
If you're into fishing, ifyou're into muskie fishing,
you're into making some dough,you're into hanging out with
either your girlfriend or yourbest friend or whoever it is,
get out to this tournament,because I thought that it was.
Probably it was the coolestthing that I've seen for that

(01:09:31):
species of fish.
We've all been to othertournaments for that species of
fish.
We've all been to othertournaments.
But to have so many peoplegather around for the same kind
of goal and that was to get thatbig fish or to catch many fish
and win so much money and thenalso hang out with the guys and
the girls at the end of thenight all good vibes, no
fighting these musky anglersthey're a different breed.
So to hang out with all thesepeople and, like Lou said in his

(01:09:52):
comment, I learned I waslearning.
I was learning about you know,I just found out.
You know water temp, what's agood temp to go for, numbers and
the winds and stuff.
This is all shit that I learned.
So it was great for me and tobe a part of.
It was great and I'm lookingforward to next year and
hopefully the four of us can allbe there together and we can do
something big with Dave to helphim grow his brand Rose brand
in the tournament.

(01:10:12):
So that's what I took back, butwe got to cover some ground
here, e-dub style.
Just to wrap up this episode,we're going to get into a boys.
What I wanted to do with youguys is we have the eating wild
box that is brought to you bythe butcher shop and it's still
out there.
Guys, please visit the butchershop directcom, order the eating

(01:10:33):
wild box.
But there's good news you canorder anything you want on that
website and use the eating wildproduct code and say 15.
So what?
Yeah, you can get 15 offanything you want.
And, boys, if you haven't takenadvantage of this, let's get
going here.
But, uh, I'm actually gonna pullone item for the next six weeks
from the eating wild box andwe're gonna do a recipe of the

(01:10:55):
day seed.
You're gonna post it on oursocials.
You're going to get it outthere for people and I'm going
to make it super easy, man,super easy.
So we're going to do the recipeof the day.
But before we do that, beforewe do that, I got to talk to Lou
.
I got to say listen, man, howis your week?
I know you've been going crazy.
Are you coming down?
Because I already know Dan'scoming on the downer now.

(01:11:16):
Ah, woosah, he's coming down.
He was going nuts for a longtime.
Are you still in the tornado orare you good you coming back to
life or what, man?

Speaker 4 (01:11:26):
I'm coming back to life, man, but it's always a
tornado.
But you know what?
It's just like everybody else,we got to make time.

Speaker 2 (01:11:36):
Hold on everybody else.
We gotta make time, gotta makehold on.
And my next question let's goback to lou versus karen's did
you get, did you?
People are asking us did youget your trailer out?
Are you out?

Speaker 4 (01:11:43):
yeah, I got, I got the boot and I moved my trailer
out, got the boot.
But you know what?
It was a blessing in disguisebecause we went to a a newer,
better park and, um, I'm goingto say it Shout out to Hidden
Glen, hidden Glen, out onGeorgian Bay, we purchased a

(01:12:04):
nice 12-foot wide display.
I can't wait for the foreskinsto go on here.

Speaker 2 (01:12:07):
I can't wait, let's go.

Speaker 4 (01:12:09):
Dude, I got a fireplace in there.
There's two full-size kitchen.
We're going to be doing it up.
Really good man.
It's incredible.
I can't wait.

Speaker 2 (01:12:17):
Well, I'm glad to hear that you're coming back to
the old Lou and things aren't ashectic, dan.
I mentioned that things arewinding down what's happening in
your world, brother.
I mean, I know we're still busy, but I really don't even know
how busy we truly are over there, because Dan's always busy.

Speaker 5 (01:12:33):
He's always busy.
It's crazy that when we're like, when I say we're busy, we have
, we're maxed out, right, right.
So now in the industry it'sobviously slowing down it always
does in the wintertime, butwe're still busy, but it doesn't
feel like we're busy because,you're, we were busier before,
right?
So so it's good.

Speaker 2 (01:12:52):
We got a chance to go out on our trip, which we
touched base on the last podcast.
One thing that we are going totalk about next week when we get
together is the processing.
I can't wait for that this wassomething that we all
experienced together, the fourof us, and that's a whole
podcast.
We're going to talk to people.
We're going to talk to eachother about it and tell the

(01:13:14):
people what our experience was,but the season's not over, lou.
The season's not over.
We might go out and next week,if we have time to pop, we're
going to pop, aren't we?

Speaker 4 (01:13:24):
Yeah, we are, we have to.
We've got to take advantage.
We've been saying this all thetime We've got to make more time
.
Our seasons are always tooshort.
Yeah, we've got young kids, wegot families.
We all work hard, but we got tomake time Beautiful.

Speaker 2 (01:13:38):
Well said, man.
So that's the stay tuned, folks, to our next episode, when we
do talk about the processing ofthe meat.
So this leads me into therecipe of the day.
Dan, I'm going to get you totouch on this as well with me.
Lou, I'm going to bring you infor a wine pairing.
I know I'm putting you on thespot, our on the spot.
Our Eating Wild box contains ofmultiple different things.
One of the things that stoodout to me and I was really

(01:14:00):
excited to do first was theMuscovy duck breast.
It's fresh, it's local, it'sCanadian, and a lot of people
ask me how would you prefer yourduck be?
People then think that they gota comfy duck because they hear
the word duck and it's differentthan the ducks that we get out
in the wild, right oh?
they're way bigger, way bigger.

Speaker 5 (01:14:18):
Yeah, the ones we get are little guys.
What do you say they are whenwe get them?
Tone Four ounces.

Speaker 2 (01:14:22):
Four ounces Breasts.
Yeah, these are 16-ouncebreasts.
You get two of them in theEating Wild box.
These will feed like six peopleeasily, like carving them.
You say Muscovy duck, that's a,that's a local duck.
It's a local duck to the Quebecarea.

(01:14:42):
Um, you will see it on thepackage.
That's the best thing about thebutcher shop box.
Even though it's all differentcuts of wild meat, each piece,
when it's vac sealed, actuallyhas the written um agenda where
it's from.
So you'll see the.
It will say Muscovy duck breastharvest, at what farm it was
harvested at and where, um, itwas packaged.
And then, obviously, thebutcher shop brings it in and
it's right to your front door.
So I think, I thinkhighlighting this would be great

(01:15:03):
because it is duck season andfor all those people that are
popping ducks again, like Danjust said, it's very different.
This duck breast you're goingto get is a farmed animal but a
lot bigger, 16 ounces.

Speaker 4 (01:15:13):
Sorry to interrupt, but will this recipe also work
for the ducks that we hunt?

Speaker 2 (01:15:19):
100%, of course, 100% .
One important.
That's a great question withthis, because with this recipe
you're going to need to keep thefat on.
The fat is a very, very, verybig part of this recipe.
So when you order the Muscovyduck breast in the Eating Wild
box, it will come with the capon, so it's skin on Fat.
You order the Muscovy duckbreast in the Eating Wild box,
it will come with the cap on, soit's skin on Fat.
You mean the skin, the skin,correct, and we've cooked these

(01:15:41):
many times.
We use it all the time duringthe year.
The amount of fat that comesout of that skin is incredible.
You get, I'm telling you, youget two for one with the duck
breast with this recipe, becauseyou get to keep that tallow.
Literally, two duck breastswill probably give you a liter
of fat once you're done withthis recipe.
So it's pancy or hard.
Score it first, very important,score the duck breast.

(01:16:07):
You don't want to puncture theactual meat, you just want to
kind of run your knife throughit.
Hold on, when you say score,you mean the skin, the skin,
absolutely.
Score the skin and kosher salt.
That's all you want to do.
And I know I've mentionedbefore about marinating meat,
pre-salting and letting it restin the fridge and you're
actually dehydrating the meat.
Not with the duck breast.
I think it's important to saltthe skin because at the end of

(01:16:27):
the day, when you carve intothat duck breast, it's a pretty
thick layer of fat, so youactually want to puncture.
Some people put it in a brine.
I find that maybe putting it inbrine is very good, but I feel
that pan searing this duckbreast you're going to get your
best results.
And again, you want to keepduck breast at medium rare.
Pull it at 125, let it rest.
It'll climb 10 degrees, justlike any other meat, and what's

(01:16:50):
going to happen is again, youwant to cut into that duck
breast very, very thin sliversand you will notice that a lot
of the juices will stay insidethe duck breast.
You won't have any of that redjuice come out, which people
assume that it's blood, but it'snever blood.
But, dan, we've cooked thisdish together.
What would you say would be areally good side pairing with

(01:17:12):
this duck breast?

Speaker 5 (01:17:13):
You know, I love just plain grilled or maybe even
steamed veggies, but a very niceone would be something like a
parsnip puree or something likethat Parsnip puree A little bit
of maybe some truffle oil orsomething, and it really brings
it out.

Speaker 4 (01:17:30):
It's incredible how do you make a parsnip puree?

Speaker 5 (01:17:32):
It's like mash with parsnips.
Man, that's it.

Speaker 2 (01:17:34):
Exactly you peel your parsnips, you boil them down
and you can mash them.
You can actually use the handwizard, the hand processors.

Speaker 5 (01:17:40):
Yeah, you can use that on mash, because it
actually makes the potatoeslike-.

Speaker 2 (01:17:44):
Too starchy.

Speaker 5 (01:17:44):
Starchy Pulls the starch out, and so when you do a
mash you have to mash it Withthe parsnip puree.
You can use a hand blender ifyou want.

Speaker 2 (01:17:52):
And you add a little bit of milk or cream if you want
it more rich, absolutely.
Yeah, it's like making babyfood.
I want to try that.
It's amazing, oh my God, with alittle truffle oil.

Speaker 5 (01:18:00):
Perfect, yeah.
And then maybe some I don'tknow some grilled veggies on the
side, Maybe steamed.

Speaker 4 (01:18:05):
Oh boy, Asparagus green beans.

Speaker 2 (01:18:23):
I like green beans.
Are you pan frying with butter,olive oil?
Good question.
So yes and no.
Again, I mentioned that you geta lot of tallow out of that
when you pan sear, but you doneed a base.
If you put that duck breast ona skillet without any lube, not
only will stick will burn, itwill literally burn to shred.
So that's a good question.
I would probably go withvegetable oil.
I know a lot of people.
If you're on keto and stufflike that, vegetable oil is the

(01:18:44):
devil, and not everyone has ketoand avocado oil or whatever
oils you use.
But vegetable oil can handlehigh heat Very important when
you're doing duck breast.
It needs to be high heat.
It's got to be high heat.
You need to sear that skin whenit's ready to hit.
The oven is when that skin iscrisp and it looks visually
looks like it's done.
That's a great question, dan,because I didn't even think of
that when I was giving therecipe.
Because, yeah, you need to pansear high heat, you need that.

(01:19:06):
It's almost like making porkbelly it's got to be crispy and
you're putting in the oven at350 for like eight minutes, you
know that eight minutes you're.

Speaker 1 (01:19:22):
You know that's a duck breast.
It's 16 ounces.
I see siege, I think he'staking notes.
Yeah, another thing I want tomention too is is what we use
too at our house.
Uh, what has high heat isavocado oil.
A lot of people think you can'tdo that.
A high heat oh, you can't 500degrees fahrenheit.
So this stuff, it goes, man andit's.
I find it doesn't have uh, uh,real pungent uh taste to it.

Speaker 4 (01:19:37):
So that's Olive oil is the one that you shouldn't
use.

Speaker 2 (01:19:40):
Yeah, olive oil gets bitter at certain temperatures
and it burns quicker.

Speaker 5 (01:19:44):
Now are you pan frying both sides quickly.

Speaker 2 (01:19:46):
Another great question.
No, what you want to do is allyou want, because what happens
is you're eliminating thecooking period from okay.
When you're using convectionheat and most people will be
doing convection heat it's airthat's circulating and what
happens is if you literally pansear that bottom of the duck
breast and the top of the duckbreast, that when that air is

(01:20:09):
circulating, it's cooking fromeach end through.
So you got the top and thebottom.
So what's happening is peopleare like oh, I'm going to pan
sear both because it's going toeliminate time, cooking time.
You're actually.
It's actually a really bigmistake because again great
question the reasoning is youneed to make sure that while
you're circulating the heat,it's coming from the bottom up.

(01:20:30):
So when you put in your ovenconvection heat and you look,
some ovens will show you whatelement is going to be using.
It's usually the bottom,because what happens is your
bottom element is on and it'susing the fan to circulate the
heat.
Well, you're still getting themajority of the heat from the
bottom of your oven.
Not everyone has a rationale.

Speaker 5 (01:20:49):
Not everyone has a convection.
So if you don't have aconvection, you'd probably sear
the skin and then flash thebottom and then flip or go broil
Broil or go broil.

Speaker 8 (01:20:58):
You're going from the top down.

Speaker 2 (01:20:59):
Yeah, so these are all really good questions and I
think that everyone listeningyou can do it however you want,
but you know, like Dan said, ifyou're going to pan sear on a
skillet and you're going to putit in a convection oven, if you
have it, turn it on convection350, let it go.
If you don't, if you actually,you could probably cook the
whole thing on your skillet.
If you want to Just reduce theheat, cover it up and let it go.

Speaker 4 (01:21:20):
Listen, man, I just want an easy recipe.
This better be detailedproperly.

Speaker 2 (01:21:25):
See, you're going to get this up.
We're going to put this up onour socials.
I'm going to share somepictures, but Dan threw a
curveball to you he threw in theparsnip puree with truffles.
How are you going to pair Buddyit?
Sounds like I'm at a five-starrestaurant.

Speaker 4 (01:21:38):
My mouth is watering.
I'm really thirsty, all right,and look, a lot of times when we
talk about duck I've beentaught that a lot of even turkey
Pinot Noir is usually like aneasy go-to.
Well, I recently found a localNiagara wine.

(01:22:00):
The brand's called Family Tree,it's called Baco Noir and it's
a grape from Niagara.
It's a certain strain.
It's a beautiful wine.
It's a little more smoky, alittle like dark fruits, has,
like they say, black olive.
You know it's got like thatlittle bitter aftertaste, but

(01:22:22):
it's so good, man, it goes sowell with a nice pan fried duck,
that sounds good.

Speaker 2 (01:22:28):
I like that because when you add the richness from
that parsnip puree with thevegetables and listen, even if
people aren't doing the parsnippuree which I highly recommend
you do, because that just madethat dish over the top, you know
, even if people aren't doingthe parsnip puree which I highly
recommend you do, because thatjust made that dish over the top
, if they're doing it withpotatoes or anything, would that
change that pairing at all?
Or you think that with the duckitself, that's the pairing
you'd use?

Speaker 4 (01:22:47):
I think the sweeter your plate is, the more intense
your wine should be Right.
And if you have something like,for example, a burger or a
straight steak, some people likea sweeter wine, like what's
that one?
Something butter?
I hate that wine.

Speaker 5 (01:23:09):
Oh, bread and butter.
Bread and butter, oh yeah.

Speaker 4 (01:23:12):
To me personally.
I can't stand that wine.
It's too sweet.
It's way too sweet for me.
But I know a lot of people thatlove that wine.

Speaker 5 (01:23:18):
Pretty sure you had two bottles at the hunt camp,
though.

Speaker 4 (01:23:20):
Well, you know, take what you can get you know what I
mean.

Speaker 2 (01:23:24):
Oh boy.
Well, listen, man, that recipeis brought to you by the Butcher
Shop Again.
Get your eating well box.
Get that duck breast out, takea picture, send it to Siege, and
if you have any questions abouthow you want to prepare that,
please reach out to us.
We'll try to answer it the bestof our knowledge, siege.
We're going to wrap thisepisode up.
What's happening on the socials?
What's going on?
I know, ever since the brawl itwas popping, but what can you

(01:23:46):
tell us?
We got some knives coming in wegot to talk about soon from
Cocution and we got the buckknife that we all got to try out
on our trip.
We're going to talk about, butsocials, what's happening?

Speaker 1 (01:23:57):
So we got a lot going on, like you said.
So we have the knives coming up.
We're going to have a goodgiveaway from some of our
sponsors, one from ExtremeMarine, and we're going to be
doing a Cucushion knife giveaway.
We're just figuring out if it'sgoing to be Instagram only.
This is inspired by by danielhooks at martin's.
So what we're doing for thekukushin knife giveaway is going

(01:24:18):
to be one uh, eating wildkukushin fillet knife, one
eating wild kukushin huntingpocket knife and one chef knife.
Wow, so perfect.
Like dan said, everyone you goteveryone covered in it.
Perfect kit, perfect yes and theholiday season's coming up.
If you are an angler and youwant to keep the flay and give

(01:24:38):
someone else the chef knife,it's a great present, and so,
yeah, we have that coming up.
We have.
Also.
We are doing something with RobExtreme Marine, but I don't
want to let the cat out of thebag too soon and keep your
questions of the week coming.
We're going to be bringing themback and they are going to be

(01:24:59):
sponsored by Extreme Marine.

Speaker 4 (01:25:00):
It's not the boat giveaway, is it Siege?
No, not yet.

Speaker 1 (01:25:01):
Oh, you had a question.
I'm giving away a boatInteresting Siege.

Speaker 4 (01:25:06):
You mentioned Cocoon.
We still have our Eating Wilddiscount going.

Speaker 1 (01:25:11):
Yes, it's Eating Wild 10,.
I believe Tone Is that what itis right now.
It's's Eating Wild 10, Ibelieve Tone Is that what it is
right now.

Speaker 2 (01:25:16):
It's just Eating Wild .
We actually got rid of the 10.
That was for the first giveaway.
I've spoken with Mike.
We are going to work with Mike.
I was speaking to Dan earlier.
We're going to have a meetingwith him and stay tuned because
we might be opening up his wholewebsite to 15% off.
So not just for the Angling Pro, not for the Eco, not for the

(01:25:38):
Sportsman Knife.
We're talking about everythingon his website.

Speaker 4 (01:25:44):
So right now you can use the Eating Wild discount for
our knives, Correct, but prettysoon we're hoping that we're
going to open it up to his wholewebsite, because it's perfect
timing just before Christmas.

Speaker 1 (01:25:59):
Yeah, and then Tone mentioned before too, with the
butcher shop.
It's not just for the EatingWild box.
You can get 15% off ofeverything you want chicken, you
want sausage, you want steak,and I believe it's free delivery
over $250.
And if you stock up forChristmas, it's easy to get the

(01:26:20):
bacon they have and they delivernext day within 200 kilometers
of where they are.
So they're located, boys, in.

Speaker 5 (01:26:28):
Mississauga, Toronto.

Speaker 2 (01:26:29):
Etobicoke, etobicoke and not to mention their turkeys
.
You can get free range fresh.
Everyone's buying frozenturkeys, right.
Why not get fresh turkeysdelivered?
Can get free range fresheveryone's buying frozen turkeys
, right.
Why not get fresh turkeysdelivered to your front door?
And there's, the prep is donefor you, man.
You don't have to thaw it outnothing, stuff that sucker and
get in the oven.
So I think people got to takeadvantage of that and they're
the call the butcher shop for areason.

(01:26:49):
If you want to specify in thenotes, if you want that turkey
broken down, they will actuallydo it for you was just going to
say that A lot of people feelintimidated by carving their own
birds.

Speaker 5 (01:26:59):
Get it done already.
Get your leg and thigh, getyour breast separate, get your
wing separate, roast it allseparate, yeah.

Speaker 2 (01:27:04):
And you can get it deboned as well.
Dan, you can buy a whole turkeyleg deboned and you can
actually stuff the leg, roll itup, tie it up with some twine.

Speaker 4 (01:27:12):
So it's like going to your old school butcher shop.

Speaker 2 (01:27:15):
They'll do anything In store.

Speaker 4 (01:27:16):
You just put it in the comments when you're doing
your online order.
That's awesome.
The.

Speaker 1 (01:27:20):
Cornish hen.
The Cornish hen as well.
There's no bones in it, Ibelieve, Tony.
Yeah spatchcock, spatch and youcan stuff it.
And then there's Anyways, youdon't have to be a wild game
eater.
Check us out on socials theEating Wild podcast.
Follow us on Spotify and onApple Podcasts.
Like and subscribe and keep thecomments coming.

(01:27:42):
We love it.
And feel free giving us areview, because that helps us
with the whole algorithm.

Speaker 2 (01:27:48):
Well said, brother.
Well, the smash malecca for topdog Pereira hook set.
Martin Showtime Johnson.
Coach, get that song going.
We'll catch you next week, sametime, same place.
Get the net, smash a fish,whatever it is you guys say at
the end Ciao, I say net.

Speaker 6 (01:28:09):
Take care, take care.
We've got the stars lined up.
They're coming out ready toplay.
It won't be long, they'll bepulling up fish and we'll be
serving them their favorite dish.
All the feeling Screaming reelson fishing fire.

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Episode 73: Musky Brawl Magic - Fishing Tales and Food Truck Feasts

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Episode 73: Musky Brawl Magic - Fishing Tales and Food Truck Feasts