Doug's Hungry, and He Doesn't Want to Be Hungrier

Originally aired on November 8th, 2025. On this episode, Doug fights all temptations to get some breakfast, as he has to get blood work done later in the day. In his efforts, he answers any and all outdoors questions that aren't food-related: binoculars, knot tying, and much more!

Episode Transcript

Speaker 1 (00:00):
Now here's Doug Pike.

Speaker 2 (00:03):
All right, Saturday one of the edition of the program
starts right now.

Speaker 1 (00:07):
It's a Doug Pike show. That's what they say.

Speaker 2 (00:09):
And by the way, in case anybody wonders, that show
is This is the second name this show has had.
It started out as Inside the Outdoors twenty five years ago.
And one of my producers who wound up he's been
working now for Sirius XM and is as there. I

(00:33):
think he's in charge of all of their motor sports programming.

Speaker 1 (00:37):
Now.

Speaker 2 (00:37):
This guy climbed the ladder pretty significantly, named Mike Masvinsky.
He's back in Houston actually, and he produced one of
the shows that I did, I want to say from
Steamboat and I don't know if it was Steamboat maybe
Park City. I don't think it was park City, but anyway,

(00:59):
he and his girlfriend then who became his wife later,
the three of us ended up up there just having
yet another great fun trip.

Speaker 1 (01:10):
They out there skiing together.

Speaker 2 (01:12):
I'm snowboarding off on the other side of the mountain
somewhere we do our radio shows. We're done at nine
o'clock mountain time, which is perfect, absolutely perfect, because that's
when the lifts open and it brings back some good memories.
Maz Anyway, as he checked out going into the second

(01:35):
stage of his career, checked out of the Inside the Outdoors,
he said, you know, you really ought to change the
name of your show to just your name, like a
lot of these other guys have, because that really brands
you better and ped lets people know who they're gonna hear.
And it does. There's just a lot of benefits from it.
And I scratch my head a little bit because I'm

(01:57):
genuinely not egotistical. I don't I don't have a super
high opinion of myself like a lot of people in
media do. I I'm just doing a job that I
like to do, and I'll stick around as long as
they'll let me. But anyway, he suggested that, and I
threw it in front of a couple of other people
to see what they thought. Now all after some thought,

(02:20):
kind of agreed. So that's where it ended up, and
that's how it got here. It's just the name of
the show. Honestly, I would have expected more deer pictures
than I've seen by now, and I'm getting some good ones.

Speaker 1 (02:33):
Most of the ones I've gotten so far.

Speaker 2 (02:37):
Are of younger people with deer, and you know how
I feel about putting a ten year old on a
two hundred and fifty point buck. So I don't want
to get into all that right now, but I'm really
glad to report that the pictures I have seen are
mostly of younger kids with either maybe a spike or

(02:58):
some four corn and little deer and two on one side,
one on the other, maybe a dough. I've seen several
more dough pictures than I have in recent years lately,
so I'm encouraged by all of that. And it just
it just seems like the whole just the the whole
world is sort of slowly resetting and and returning to

(03:22):
some some more traditional values, returning to some more UH
practice makes perfect and in age appropriate rewards for whatever
kids do. UH. I believed for a long time, and
there's there's a little bit of research in this, but

(03:44):
not much because I think the people who feel differently
than I do probably wouldn't participate in these things because
they don't think that they're wrong. But in any event,
thank you for all the pictures. And by the way,
speaking of pictures, I've got, I don't here's what I want.

Speaker 1 (04:04):
This morning.

Speaker 2 (04:04):
I need to see all the pictures you can send
me that will help me make it through ten o'clock
without thinking about food. Because my strategy here is that
I've got to get blood drawn for my annual physical
and so the testing can be done when I see

(04:25):
the doctor next week. And I wasn't able to get
an appointment yesterday, so all I have I talked to
this woman. We have to use a quest lab. And
I talked to this woman yesterday and she said, oh, yeah,
you should just come on by here and just come

(04:45):
in as a walk in. We're open till noon. And
I said, you know, I can't. I can be there
before noon, but not much. Is it going to be crowded?
I hope not, because otherwise I will have fasted for
or Oh, I ate last night around eight thirty. I'm
gonna be twelve hours then almost fifteen and a half

(05:07):
hours by the time I probably get there, really, and
I just I got my fingers crossed that I can
get it done today. But I'm I'm hungry now and
I don't want to be made hungrier. And I think
what I'm gonna find out is who my friends are.
Who among my friends is naughty and who's nice, Because
what's gonna happen here is that the naughties are gonna

(05:30):
send me pictures of barbecue and seafood and sizzling steaks
and mashed potatoes and desserts. I gotta stop because I'm
sabotaging myself right now. So send pictures that will distract
me from those things. However you interpret distraction, okay, I
don't care. Just as long as it's not a picture

(05:53):
of somebody eating a big sandwich. Dang, I stopped, stop it, Doug,
or maybe a California omelet from cheesecake factory. I used
to eat those regularly. I love those things. I'm doing it.

(06:13):
I gotta stop, man, I really do. By the way,
Monday's gonna be the coolest day of the year since
this past winter, and that's going to trigger a lot
of movement for fish and wildlife and whatnot. If you've
had a recent hundred fishing trip that turned out well,
by all means, send pictures of that. I love seeing them.
Monday is Monday morning. That's when I've got to play

(06:34):
in a golf tournament. For Kobe Stevens, this is his
personal tournament he spends most Mondays and a whole lot
of other days of weeks participating and helping tournaments raise
money for good causes, golf tournaments mostly. And he's got
his own tournament this coming Monday, and I've been asked

(06:57):
to play in it, and I'm going to I'm gonna
tee it up with three strangers on the first tee
or wherever we're starting, and I presume they're gonna be
converted to friends, probably before the turn, and especially if
they bring hand warmers.

Speaker 1 (07:13):
This is it's gonna be chili.

Speaker 2 (07:15):
It's gonna be forty I think forty three something like that.
The overnight low and then the high for the day,
depending on the forecast you look at, is either forty
nine or fifty.

Speaker 1 (07:27):
That's the best I could find so far.

Speaker 2 (07:29):
And that's that's really that's stretching my comfort zone for golf.
I used to would play as long as if they
would let us on the course, if there wasn't a
frost delay.

Speaker 1 (07:42):
My buddies and I were going. We didn't care.

Speaker 2 (07:44):
We had thermoss or not thermoss, thermostats internally that just
burned like like the forges out at Phoenix Knives never
did get cold that was partly from all my waterfowl.
The bottom line is, I'm not that younger guy anymore

(08:05):
and it gets a little chilly and I get a
little uncomfortable. Now I'll be able to play, and I
have technical clothing that will allow me to do that.
That's something I want to talk about a little later
in the show too, is how for some of us
who who came into the outdoors without all the technical
stuff that's out there today to keep you warm and

(08:25):
keep you dry and whatnot, how much of a game
changer that was, Because I think it was very significant.
It might be worth talking about for eight or ten minutes.
So anyway, I'm gonna be up there for Kobe's tournament
up on the north side of town, benefiting a place
called Mosaics, which is up in Magnolia, And this is
a group that helps people navigate mental health and substance

(08:46):
use and find their way back. And I'm really glad
I can be there to help him. He's just super
nice guy. Can't do enough for him, and I appreciate
him and enjoin inviting me to come up there and
do that. If I can hold out and get this
blood work done, man if I can't.

Speaker 1 (09:05):
Here's the deal.

Speaker 2 (09:06):
If I can hold out and get it done today, great,
I won't have to do it. Which my next option
is Monday, tournament day, and I'll have to be there
at this place because there were no early appointments left.
I'll have to be there at six o'clock in the
morning and just sit there and hope that I can

(09:27):
get out of there within an.

Speaker 1 (09:28):
Hour hour and a half tops.

Speaker 2 (09:31):
Otherwise I won't even be able to make it to
the tournament on time. And I don't want to do
that to Kobe. I really don't. So I'm gonna need
these pictures. I'm gonna need the phone calls. I'm gonna
need the emails to distract me from thoughts of food.
The nice ones among you will be the empathetic and sympathetic.
Will we'll follow those instructions, and I'm already my phone

(09:54):
just buzzed.

Speaker 1 (09:54):
Frank, I'm scared to look, man, m M.

Speaker 2 (09:58):
I got a couple of people in mind, I think,
who are gonna send me pictures of little crappie filets
over a better rice, pictures of baby back ribs, pictures. No,
I'm not We're gonna talk about ducks. Or something else.
I got to talk about something else in food.

Speaker 1 (10:18):
Let's do this.

Speaker 2 (10:18):
Let's take a break and I'll just I'll go to
the emails and see who's on point. Who my friends
are is what I'm gonna find out, Frankie, That's what
I'm gonna find out. People who will feel sorry for
me because I gotta do this, and it's not It's
kind of a first world problem. I'm trying to get
blood work early for my health exam to keep me

(10:39):
to make sure I'm healthy going into the next year.
And the only reason I'm doing it this morning is
because I want to be fresh and rested for a
golf tournament on Monday. So don't feel too sorry for me.
It's not that greatest sacrifice I'm making. I heard on
the radio yesterday a man talking about how this is

(10:59):
a guy who's he's written a book and he's on
a national show yesterday afternoon on KTRH. I can't remember
who it was, but anyway, the long and the short,
it wasn't Michael, but it was Who's on in the afternoon.
I can't remember the guy's name right off hand. Anyway,
this man had been held captive over there in the

(11:20):
Middle East for like four hundred and something days. And
now that's a guy. You gotta respect me wanting to
get my blood work done and having to not eat
for what did I say, fifteen hours? That's nothing, he
said while he was in captivity very quickly. And then
I'll go to break I promise. While he was in captivity,

(11:40):
this guy was receiving like a slice to a slice
and a half of bread a day, a day, that's
what they got to eat.

Speaker 1 (11:51):
So yeah, I'll be all right. Shooter's Corner.

Speaker 2 (11:55):
Shooter's Corner down there at Palmer Highway in twenty ninth
Street in Texas City. The owner's an old buddy of mine,
Jerry TK. I met him at the Samburrito down there
in outside of Laredo, a little south of Laredo, I
believe it is. It might be yeah, I think it's
south Loredo, might be north, I can't remember anyway. Jerry
is one of the best gunsmiths I've ever known. He
raised his son Jay to come into the business with him,

(12:18):
and the two of them build awesome custom rifles. They
can fix any problem you've ever had with your gun
and will probably do it more economically than any place
you've taken it to. That's just the way they are.
That's just what they do. If it's a little thing,
they take it back into the back. And you've been
told you have a giant problem with a gun, and

(12:38):
walk back out there five minutes later and said, we
found the problem, we fixed it.

Speaker 1 (12:42):
You're going to.

Speaker 2 (12:44):
Be quite surprised at how generous they are with their
time and talents. Back there in that shop of theirs.
They have new guns, pre owned guns. They've got plenty
of ammo, plenty of optics and camo and reloading supplies
and everything you would expect to see in an old
fashioned gun store, which is what it is. And anytime
you think of something in business that's old fashioned where

(13:05):
people might gather, you're gonna find a couple of very tired,
very worn out, old chairs in that store. But you
are welcome to sit down in one and just start
telling a story about the shooting sports, and anybody and
everybody in there is gonna stop and listen to your story,
and then you, in turn, we'll hang out.

Speaker 1 (13:22):
And listen to their stories.

Speaker 2 (13:24):
If you wear a badge for a living, you get
a discount at Shooter's Corner, which I think is very
generous of them, in business for more than forty three
forty four years now, I can't remember exactly how many,
but it's a whole lot. The Shooters Corner TX dot
com v Shooters Corner TX dot com. Seven eighteen two

(13:45):
hours and forty two minutes to countdown when I can
race out there and go sign in as a walk
in out there at that lab. There's a new one
by the house too. This is what's frush trading. But
the new one is so new that they're they're not
open on Saturday yet because they don't think they'll get

(14:07):
enough customers. If they would open up this morning, I
would be the first one there, and I would I
would gladly go in there. Seven one three two one
two five seven ninety Email me Dougpike at iHeartMedia dot com.
Rick just left me in an email and exactly what
I suspected. It would be the same Rick as me

(14:29):
telling you that I had been invited to go out
to a friend's ranch and the guy said, just go
in the barn. If you see something you like, take it.
We don't even know what's in there. And I had
tripped over. I don't know, a bunch of antique fishing lures,
the little things I found out there. I brought them
on home, but didn't think much of them, so I

(14:50):
just threw them away. That would that would make him,
That would get his goat, I think. And he doesn't
need any more license plates.

Speaker 1 (14:57):
I know that he doesn't anymore.

Speaker 2 (15:02):
What else He's got a lot of a lot of stuff.
I know that these phones walking out on you kind
of wondering. Let's see see if we can get David
on the phone.

Speaker 1 (15:13):
Te him up. I'm ready. I can handle it, unless
he's gonna talk about food. David.

Speaker 3 (15:21):
Yeah, Doug, I gotta get on my soapbox here a
little bit. Come on to you. And I are about
you and I are about the same age. And I
imagine you can remember when you probably your grandfather probably
had a pickup and it may have been one of
the first vehicles that you drove.

Speaker 1 (15:35):
Am, I right, No, Actually, my grandfather was an engineer.

Speaker 2 (15:40):
He wasn't a country guy at all and didn't have
a pickup truck.

Speaker 1 (15:44):
But you were close.

Speaker 2 (15:46):
You were close because there was a friend down the
street had one, and I got behind the wheel, up
behind of it more than once when we were there
were four or five of us who get to take
turns learning how to drive with this old man.

Speaker 3 (15:56):
He never told anybody, well, I'm I'm gonna try to
twist this in or weave in the outdoor. Okay, element here,
but my old truck is fifteen years old. So I
finally said, oh, I hadn't got a better buy a
new one, Doug. There is so much technology in these
trucks now that the outdoors God does not need. This

(16:16):
thing beeps at me more than I can't imagine. But
you know, I've decided I'm keeping the old truck. I mean,
it took me half an hour to learn how to
use the radio in this in this thing, I understand it.
I do, and I can't. You get out in the
woods and these things and you're thinking, like, I.

Speaker 4 (16:34):
Don't need all of this.

Speaker 3 (16:35):
I mean, it gets in the way.

Speaker 1 (16:37):
You look at the tires to see if there's enough
air in them. You don't have.

Speaker 2 (16:41):
You don't have what we didn't grow up with, gauges
inside the tire to let you know what the pressure was.

Speaker 1 (16:48):
And those things aren't cheap either.

Speaker 2 (16:50):
Man.

Speaker 1 (16:50):
I just had to replace four of them. And yeah,
it's tough.

Speaker 4 (16:55):
Well.

Speaker 3 (16:56):
And also, Doug, you know, when we were younger, we'd
like a a truck that would set up high. Yeah,
now we don't. And you got to climb in, climb
up and into these things because none of them sit
very low to the ground anymore.

Speaker 1 (17:09):
That's true. That's true as well.

Speaker 2 (17:10):
There well, a lot of them are intentionally jacked up
by the people who buy them, even more so than
just right off the lot.

Speaker 1 (17:18):
Now I had the last truck.

Speaker 2 (17:19):
I had, I had a little bit larger wheels on them,
so I get a little bit more ground clearance.

Speaker 1 (17:27):
But I didn't go to an extreme. But I understand
what you mean.

Speaker 2 (17:30):
Yeah, you practically need a step ladder to come down
to get up in there.

Speaker 3 (17:34):
Yeah, and real quickly too. I want to keep you long.
You mentioned your blood tests. The other thing you got
to watch. You know that PSA and there's certain activities
you know to be refrained from. That PSA is very
important and I had I've got an issue with that myself,
but not to get into that. But but make sure
you do everything the doctor says to make sure that

(17:54):
blood work comes out right.

Speaker 1 (17:56):
Yeah, that's a that's a fifty plus topic there, man.

Speaker 3 (18:01):
But anyway, Yeah, I'm keeping my old truck because I
like to do is get in it, turn it on.
It's easy to turn the radio on and tune it.

Speaker 5 (18:08):
Uh.

Speaker 3 (18:09):
And I don't have to I don't have to punch
fifteen you know, clicks or whatever.

Speaker 2 (18:13):
I'm not laughing at you, man, I'm I'm laughing with you,
I really am, because I know exactly.

Speaker 1 (18:17):
What you're talking about.

Speaker 3 (18:19):
I would imagine you could probably write a good article
about truck, you know, the new technology and the outdoor
old versus new.

Speaker 2 (18:25):
Yeah, let's talk about that some this morning. I'll see
if we can get a little attention stirred up here.

Speaker 1 (18:29):
Thank you, David, all right, appreciate it.

Speaker 2 (18:32):
Yeah, we go get Dave on here before we got
to go to another break.

Speaker 1 (18:37):
Dave, what's going on? Man? The old blood draw trick,
there's no trick about it. And just hear take it go.

Speaker 4 (18:47):
I know, I know, I know. I did go and
uh meet up with my doctor over there, seeing him
the physicist with plug. Yeah, he's gonna he's gonna shoot
me in the lower back now next week. So I
had to go kind of do an X ray yesterday.
But no all that's good. But hey, but the day before, yes,

(19:09):
I would to go see Rick Bikes man.

Speaker 2 (19:12):
Yeah, he he sent me a little note about that.

Speaker 1 (19:15):
You guys finally found each other. Huh.

Speaker 4 (19:18):
Yeah, he ain't that far away. But anyway, he said.
He gave me a Dicky's uh man this shirt, man,
it's like a trail Ride club shirt, and five tackle
boxes and three fishing rods and yeah, well, well here's
the deal. I told him what I'm going to do,
mister dudd Is. I'm gonna go through all that stuff,

(19:41):
clean it up, and then I'm gonna take it when
we have a benefit or something for kids up as
the American Legions. Sure, and I'm gonna donate it on
end and I'll cash it all up. Yeah, buddy, I
got enough tackle to kill a horse, you know, But anyway, you're.

Speaker 1 (19:56):
Not supposed to feed your horse fishing tackle.

Speaker 4 (19:58):
Dave know I'm talking about putting it on his back.

Speaker 6 (20:03):
Yeah, I.

Speaker 1 (20:05):
Understand.

Speaker 5 (20:06):
I did.

Speaker 4 (20:06):
It's beautiful out here right now. I'm right here. Like
I say, my buddy that I just took that picture
and sent to you to take your mind off food.
He uh, yeah, he took a picture and he caught
about a thirty five or man, it was big thirty
five pound blue cad he had to go back. Yeah,

(20:27):
I know, right here in this spot where I made
up with the Rainskws.

Speaker 1 (20:31):
Yeah, buddy, so nice.

Speaker 4 (20:33):
I've been teaching. I've been teaching and uh well, uh yeah,
I don't know what my next adventure is going to be,
but it's gonna be somewhere down the line. And uh,
you know, I'll tell you what right now. I was
telling your producer over there that I got to ride
to Houston and back. My wife had a first that

(20:56):
she had something stilled on, so she took to a
special queener over there, and so I'm going to aggravate
her all the way there and back.

Speaker 2 (21:05):
I saw a T shirt on on Facebook the other
day that couples, I guess, would get for each other
and you can you can add the number, and that
just says annoying each.

Speaker 1 (21:15):
Other for X number of years.

Speaker 6 (21:17):
You know.

Speaker 1 (21:18):
Yeah, sometimes you know what?

Speaker 4 (21:20):
Uh yeah, I'm telling you, you know, and and uh
and uh if you don't argue so wrong, you know,
So now you gotta have a little bit of a
pull here and a pool there. Uh go ahead.

Speaker 2 (21:35):
Believe I was gonna say you just got Oh no,
we're talking over each other.

Speaker 4 (21:38):
Stop.

Speaker 2 (21:39):
I was gonna say that you just have to remember
that whenever, whenever your wife stops talking, you just say yep,
you're right, and then it'll be okay.

Speaker 4 (21:49):
That's exactly what I was gonna say. Yes, ma'am, your
own right, Yes, ma'am. Oh yeah, that gets your long way.
And then you know what, a little while later, you
know what she maybe yesterday and I don't want to
make you a hundred.

Speaker 1 (22:05):
Why are you gonna tell me? Go ahead? I can
take it.

Speaker 4 (22:08):
Banana pudding?

Speaker 1 (22:10):
Oh dude, No, you shouldn't have done that.

Speaker 2 (22:12):
Now, that's hard. That's a tough one there, man. That's
a tough Who makes the best banana pudding? Who makes
the best banana pudding?

Speaker 1 (22:20):
Dave and I have?

Speaker 4 (22:23):
My mom used to make it, but she does well.

Speaker 2 (22:26):
Something that we can all go get and I have it.
I'll tell you where mine starts. The benchmark for me
is Rudy's Barbecue. They make some of the best banana
pudding I've ever had.

Speaker 4 (22:37):
Okay, you know what, I've heard you talk about that before.
I'll tell you what my mom would make it. And
then then when you get that the banana yellow the
mix that you have to put in and then you
mix it with You don't have to bowl it or nothing,
just put it in with it there with the milk

(22:58):
and all that, and then sturre it around.

Speaker 2 (23:01):
Then Okay, no, that's enough, dude, you're killing me. No,
I'm gonna cut you off. I gotta go to break.
But let's see, he couldn't help himself. He was just
immersed in banana puddy. You eat banana puddy freaky. Yeah,
it is a favorite, is it?

Speaker 4 (23:21):
Just?

Speaker 1 (23:22):
Okay? I'll have some. I do like it, though I
haven't thought about it a lot though.

Speaker 2 (23:28):
So, yeah, this is gonna end up being a food show.
I can see it already. Let's get let's get out
of here and take a little break. Timber Creek Golf
Club down there on FM twenty three fifty one in Friendswood,
is that they've been there the better part of twenty
five years now, right around the turn of the century,
right around the time I started this show, as a
matter of fact, And what I've learned over the years

(23:51):
is that everybody down there is I know the guy
who does the hiring, and I know that he won't
hire anybody unless they're really really service oriented. I don't
want to call them people people because that's just cliche
and hokey. They are service oriented. They want to make
sure that you're going to have a good time down there.

(24:13):
And that goes for everybody, from the women who ride
around and bring out snacks and drinks while you're playing golf,
to the jj Woods teaching academy at Timber Creek, to
the pro shop personnel, to the whoever's back there cooking
in the kitchen some of that delicious food they serve up.

Speaker 1 (24:32):
Diet it again to myself.

Speaker 2 (24:34):
In any event, timber Creek twenty seven holes and they
have they have plenty of room for you, for your buddies.
Anybody who wants to run down just get online and
make a tea time. You can do that right now
again FM twenty three fifty one, about four miles west
of the golf freeway in friends would get online, make

(24:55):
yourself a tea time, call three buddies and say, hey,
we're going to play golf today. I don't care how
you get out of the.

Speaker 1 (25:01):
House, just do it.

Speaker 2 (25:02):
I'll see you down there at twelve ten or I'll
see you down there at well you can't. You can't
start much later than about one o'clock anymore. Or get
dark on you go find it, go get them, go
in the daylight.

Speaker 1 (25:14):
Have a blast. Timbercreekgolf Club dot com.

Speaker 2 (25:16):
Timber Creek Golf Club dot com. Seven thirty four on
Sports Talk seven to ninety The Doug Pike Show. Thank
you for listening one sixth of the way through the
program as I try not to think about food because
I'm trying to go get my blood work done this
morning so I don't have to go back over there Monday.

Speaker 1 (25:38):
At the crack of dawn. Let's go. Let's go talk
to Alan. See what's up?

Speaker 7 (25:44):
Alan?

Speaker 1 (25:45):
Up in Tomball. I'm gonna be up that way.

Speaker 2 (25:47):
So if you ever have you ever been to air
ride bikes on Tomball Parkway?

Speaker 1 (25:52):
Just curious.

Speaker 4 (25:52):
I'd go by there the other day so I know
where they was at.

Speaker 1 (25:55):
Well that's close enough. That's good man, that's good. So
what's on your mind?

Speaker 5 (26:00):
I'm actually in in my in my little woods up
and Jasper this morning. So uh, anyway, I do have
a good signal up here, which is shocking. Yeah, that is.

Speaker 1 (26:09):
You're pretty long ways, aren't you.

Speaker 5 (26:12):
Oh yeah, exactly, yeah, exactly right. Yeah. Matter of fact
that our camp we have we have one or two
three places on this property. We got we get signals.

Speaker 4 (26:22):
So I was like, we're good.

Speaker 5 (26:23):
I'm listening to Doug Man in the morning.

Speaker 1 (26:25):
Thank you man. I appreciate it.

Speaker 5 (26:27):
I should, I should be able to stand, but I'm
I'm doing some work. I'll stand this afternoon or tomorrow
for sure. All right, hey, you know, just real quick.
The other day, I was I had a load on
my truck and I my ratchet was not working, and
luckily I remembered I had I had bought some dock

(26:48):
line rope which is around for my boat. And uh,
just for anybody out there listening, if you don't know
how to tie I think it's called a trucker's hitch
or whatever, learn three or four. Because of your ratchet
don't work or it breaks, and you've got some decent
rope in your truck, it can be a life suit.

Speaker 1 (27:05):
Yeah that's true.

Speaker 2 (27:07):
You know, if you came into this studio right now
with a handful of rope and said tie a trucker's hitch,
I just have to stare at you and just just
stand there.

Speaker 1 (27:17):
I couldn't do it. I've seen I'll tell you where.

Speaker 2 (27:20):
There's instruction on great knots is all over social media,
fishing knots, boat boating knots. Anything. Yeah, that's exactly right though,
and all of these things.

Speaker 1 (27:32):
The ratchet is a great tool, but just like you said,
if it breaks and you don't know how to since
something down. Now, there's a there's a system that I've
used forever when I'm trying to bundle limbs that have.

Speaker 2 (27:44):
To be hauled out to the curb or whatever. And
I couldn't tell you the name of that not I
use to save my soul, but it works just like
a ratchet, and so that's.

Speaker 6 (27:54):
What I do.

Speaker 1 (27:55):
Yeah, I'll be doing.

Speaker 5 (27:56):
Yeah, that's the same one. You know, Like you said,
work if you go on side the side, but if
you have a load or whatever on your truck and
you go up and over nothing, the more you pull
on it, the tighter get Yeah. Yeah.

Speaker 2 (28:09):
Yeah, Like Rick was taking or who was it was
talking about his new truck, a dad gummt My memory
fails me on these sometimes. But then David Dave was
talking about buying a new truck and all the gadgets in.

Speaker 1 (28:22):
That and how he liked his old truck. Well, a.

Speaker 2 (28:27):
Ratchet is not exactly high technology, but if it breaks,
you got to know what what caused, How people did
this before the ratchet was invented. Because yeah, that's that's
not a bad call at all, right there, Alan, thank
you for not even talking about food either.

Speaker 1 (28:47):
That's good.

Speaker 4 (28:48):
Yeah, no, I needed that.

Speaker 1 (28:50):
I've done that.

Speaker 5 (28:50):
That's why did said nothing about food, So.

Speaker 1 (28:54):
I appreciate it. All right, Hey, thanks for the call. Yeah,
good lucking to stand this afternoon. Ideas.

Speaker 2 (29:03):
Yeah, that's good stuff right there. I couldn't name that knot,
and I've taught it to my son. I mean, it's
very simple. It's yeah, I can't even describe. I don't
want to talk about something you have to see to understand.
That just makes no sense on the radio. But the
sensible part of all of this is just to get

(29:26):
on social media. I on YouTube, I see these fishing
knots regularly. I guess because I look at a lot
of fishing content. I see fishing knots regularly on Facebook.
But I think if I were just to go to YouTube,
I could find a thousand different knots, all of which

(29:47):
are good, some of which frankly, in fishing situations. I
like a knot that stays strong when it's tied, that
doesn't weaken the fishing line or the leader or whatever
your t I like a knot that's reliable all these things.
But I also want knots that are easy to tie

(30:09):
when you're in a hurry, as in, when you're you're
standing there a big fish broke you off, and the
two guys you're wadefishing with are getting bit every cast
by four to six pound trout. I don't want to
have to stand there for fifteen minutes trying to tie
some convoluted, high tech knot that's really when you cut

(30:32):
it all down, it's not a whole lot more efficient
than the knot eye tie.

Speaker 1 (30:40):
It's not a whole lot prettier than the night eye
knot eye tie.

Speaker 2 (30:44):
And so so why I want something I can tie
in the knots that I tie now, I could probably
tie in the dark because I've done them so many times.

Speaker 1 (30:53):
And there was one.

Speaker 2 (30:54):
There's one I'm looking at in my head right now
that is a gorgeous line to line connect that leaves
virtually no tag ins to hang up in your line, guides,
no just nothing. It's just a beautiful, pure, clean knot.
But the way that guy tied it on the video,

(31:14):
first of all, it would take me probably ten or
twelve tries just to get it right once before I
really got comfortable with it. And then I'm watching and
it takes this guy a good thirty thirty five seconds
to tie this knot.

Speaker 1 (31:30):
And for me, thirty five seconds is either three.

Speaker 2 (31:34):
Empty casts or one really good one that gets me
a hookup. I would rather make three casts than tie
a pretty knot. I don't care how ugly my knots
are as long as they don't tear up my rods.
I don't care how ugly they were. And that's that, huh.
I didn't say anything about food either, That was good.

(31:54):
Thank you Allan, by the way, for not talking about food.
I appreciate that.

Speaker 8 (31:59):
I was.

Speaker 6 (32:00):
No.

Speaker 2 (32:01):
Yeah, everybody's being very polite, and the the emails have
been equally polite. Captain Scott sent me a picture of
a big buck trotting across a pasture in front of me.
He was riding along on his price little skid steer
or something or a tractor. I couldn't tell. I just
see a piece of metal in the frame. Uh, but
it was a very good looking buck, a very good

(32:22):
looking buck.

Speaker 3 (32:24):
Um.

Speaker 1 (32:26):
They went her over.

Speaker 2 (32:29):
Seven one three two seven ninety Email me Dougpike at
iHeartMedia dot com. I go check that email out. That's
a that's something different. I'm not sure what it is.
Here's something pretty good for you. El Caubano cigars. Now,
they're not gonna be a cigar doesn't burn warm enough
to keep your hand warm. But when you're smoking a cigar,
best I recall anyway, when you're smoking a cigar, I'm

(32:51):
not smoking in here.

Speaker 1 (32:52):
Uh.

Speaker 2 (32:53):
It's it's just a comforting thing and you can, maybe
you can kind of forget a little bit about the temperture,
whether it's super hot or super cold.

Speaker 1 (33:00):
It's just a thing that a lot of people like
to do.

Speaker 2 (33:04):
And El Kubano Cigars makes it easy to get just
exactly the cigar you like because they make more than
one hundred and fifty different varieties of cigars, mostly from
Cuban seed tobacco.

Speaker 5 (33:17):
Too.

Speaker 2 (33:17):
This is the good stuff. Okay, this is the good stuff,
no question about it. They import it routinely. It cures
for a while. I'm not sure exactly how it worked,
but they cure it over there in Texas City at
the manufacturing plant they had there.

Speaker 1 (33:32):
And we're not talking about a giant operation.

Speaker 2 (33:35):
We're talking about three or four people who just methodically
roll absolutely exquisite cigars all day, every day. Manny Lopez,
guy who owns the place, has people rolling those cigars
for him, and he ships out hundreds every day.

Speaker 1 (33:52):
All over the country.

Speaker 2 (33:54):
And you and I get the opportunity to just go
walk right through the door and buy them straight up here.
It is here we are. We need to buy a
bunch of cigars. What can you do for us? We're
having a golf tournament. What can you do for us there?

Speaker 1 (34:05):
Manny?

Speaker 2 (34:05):
I'll play the part of Manny as well. Well, here's
what I can do. I can make you custom cigars
and put your cause his name and image on the bands,
or maybe your name and image, or maybe just a
thank you note from them to you or whatever. Or
I can even come out there and sit behind a
six foot folding table with a little awning over me,

(34:29):
and I can hand roll cigars for you and your
friends all day long.

Speaker 1 (34:34):
That's the kind of things he likes to do. That's
the kind of things he wakes up to do.

Speaker 2 (34:37):
He sends pictures all the time of where he's rolling
cigars today, and it's in some pretty nice places.

Speaker 1 (34:43):
It really is. He's very good at what he does.

Speaker 2 (34:45):
He takes great pride in what he does, and he's
been doing it since two thousand and six. He and
his father, that's when they started that company. Manny Lopez.
If you see him, if you run into him, if
you ever meet him, tell him I said hello. He's
a great guy, and we just don't run into each
other often enough. It drives me crazy because I really
do like hanging out with him. Elcoubano Cigars dot com.

(35:07):
There's a smoking lounge in Texas City right there with
where they manufacture, and another one of a more Cuban
style smoking lounge over in League City, just about fifteen
twenty minutes from the original Elcoubano Cigars dot com. Elcubanocigars
dot com. Seven eight on Sports Talk seven to ninety

(35:29):
The Dougpike Show. Thank you for listening. I certainly do
appreciate it. On this morning of fasting not religious, it's
not mandatory. This is a voluntary fast of about what
I figured it was. Frankie thirteen fourteen, fifteen hours something
like that, in hopes of getting blood work completed this

(35:50):
morning so I don't have to get up at about
five thirty on Monday morning.

Speaker 1 (35:56):
I don't want to do that, especially with as chilly
as it's gonna be.

Speaker 2 (35:59):
I'm I'm gonna not use the word cold, as I've
done for now, for done now for several years, until
there's a temperature of thirty two degrees or lower. If
it's freezing, it's cold. Otherwise it's just really chilly, kind
of cool.

Speaker 1 (36:18):
What are some other what are some other synonyms for cold?
Think it all freezing?

Speaker 2 (36:24):
Freezing?

Speaker 1 (36:25):
Though that's too severe that that's that? Now it's now
it's cold.

Speaker 2 (36:28):
If it's freezing thirty two degrees, then it's cold freezing?

Speaker 1 (36:33):
Is yeah? Something that is almost freezing?

Speaker 7 (36:36):
Then?

Speaker 2 (36:36):
What's what's a good synonym for almost freezing?

Speaker 4 (36:39):
Chilly?

Speaker 1 (36:41):
Now I'm talking about food again, though, dang m I
did have I did have an idea, Frankie. I think
we might be able to flip this and make.

Speaker 2 (36:51):
It a little easier on me, because I'm getting these
emails that are knocking me around on the food thing.
The question I'll pose is this, what is your all
time favorite wild game dish. And I'll put it into
two categories.

Speaker 1 (37:11):
One stuff you can cook with things that you shoot
or catch.

Speaker 2 (37:19):
We'll leave it open to the fish as well. I
guess shoot or catch in the State of Texas routinely.

Speaker 1 (37:25):
Now not some on some.

Speaker 2 (37:27):
Fancy high fence exotics ranch. I don't want to hear
about your nil guy, or not even that your elin's
steak or something like that. I'm talking about white tailed deer, squirrels, rabbits,
redfish trout, that that stuff maybe a nil guy because
they've been around a long time, and I'm reserving.

Speaker 1 (37:51):
I'm doing it that way, and then the other.

Speaker 2 (37:54):
The other one is just wherever, whenever, and I had
a dish, I'll lead, Okay. I had probably one of
the best meals I've ever had up in not at
Park City, but at Deer Valley, just up the mountain
from Park City, and there was a restaurant there. I'm
sure it's still there because it was fabulous. And at

(38:15):
that restaurant there was an entry on the menu called
Elk Medallions and I kind of asked and said, how
are you preparing that? And he said, just the guy,
my host is the one who piped in and just said,
if you like anything remotely in that category, order this.

(38:38):
I don't even remember to this day how it was
prepared or how it was presented. All I remember is
that when I went back up there the next year
to do another broadcast and have another fun ski vacation
or snowboarding vacation, I ordered the same thing.

Speaker 1 (38:57):
So let's go see what's on Foulkro's mind. But anything
you name it? What's your favorite all time?

Speaker 2 (39:03):
Something you caught, something you shot, whatever, and how you
cooked it?

Speaker 1 (39:09):
What's up?

Speaker 9 (39:09):
Fo pro?

Speaker 6 (39:10):
Whoops?

Speaker 1 (39:11):
What's up?

Speaker 7 (39:11):
Fo pro?

Speaker 10 (39:13):
What was going on with my brother?

Speaker 1 (39:14):
I'm doing all right, man, I'm so far, so good.

Speaker 2 (39:16):
I've since I woke up this morning, I've had about
a half ounce of water and that's it.

Speaker 4 (39:22):
So sad.

Speaker 10 (39:24):
As I woke up, I got four or fourteen inch
crappy in the cooter.

Speaker 1 (39:27):
Go look at you.

Speaker 10 (39:30):
I'm throwing back anything that requires measuring. I'm kind of
kind of fish them on. I'll stumbled onto something here
that it's kind of scratching my head. I ain't never
had days like this, o' lewis, And it's places that
the floods we had last time. All my croppie stuff
I used to fish is gone. Yeah, I'm out in
these flats or six ft deep. If you find a bush,

(39:50):
I'm sitting on one right now, Doug, I'm looking at
I don't know, four year sixty crappy in this one tree.

Speaker 1 (39:56):
Wow, I call it a limit.

Speaker 10 (39:58):
Yesterday, Carl Liby day and I fished three trees.

Speaker 2 (40:02):
Let me ask you something, faux pro you you might
know the answer to this question.

Speaker 1 (40:06):
So exactly what.

Speaker 2 (40:09):
What prompts all these crappie to sit on that same tree,
probably knowing full well that they're not going to be
just herds of food swimming by.

Speaker 10 (40:22):
I think it's just a security thing, a security thing
and kind of a well, I'm just saying about a
five pound catfish come up a security thing. And you know,
crappie being a super social fish, it takes one, you know,
one one Croppi'll be on a tree, then two then
bree swim by.

Speaker 7 (40:38):
What they do next thing?

Speaker 10 (40:39):
You know, there's fifty there. Yeah, there's so much baited
Livingston that, I mean, it's exaggerated, the amount of beata this.
I think a croppy can just sit still with his
mouth open and probably live and not do anything.

Speaker 2 (40:54):
I was neglecting the fact that Croppie are also prey.
They're not just predators and that sense. They're just kind
of hanging around there and not wanting to get at
as they said.

Speaker 10 (41:04):
Yeah, big grew, say what. I did have my fifteen
minutes of fame this week too. I don't know if
you saw it or not, but after all these years,
I finally got my name in the record book. I
officially have the readier lake record for Kurse Lake at
ten and a half inches and one point zero pounds.

Speaker 2 (41:23):
I'm so proud. I'm so happy for you. That's good many.

Speaker 1 (41:29):
Nobody else has it.

Speaker 10 (41:31):
Hey exactly, I got a certified scale now, so I
could wait whatever. But I think you and I might
agree on a you're talking about favorite game foods to eat.
I think you had some of it.

Speaker 4 (41:43):
At my house.

Speaker 10 (41:43):
Yeah, that's pretty hard to beat that, in my opinion.

Speaker 1 (41:46):
Croppy tacos and yeah, buddy, that was some good stuff
right there. That was good stuff.

Speaker 10 (41:53):
Easy cook a little gallic butter pan prime and stop it.

Speaker 4 (41:56):
A little bit of that.

Speaker 1 (41:58):
I'm gonna cut you off. You're talking about food, man,
I can't eat until like noon.

Speaker 10 (42:04):
Well, your producer brought it up, so yeah.

Speaker 2 (42:06):
I know you know, and well I just brought it
up too. It's my own fault for us. I'm sorry
for barking at it's the hunger.

Speaker 10 (42:13):
It just man, that was curved your appetite that I
sent you.

Speaker 2 (42:17):
Yes, sir, Okay, I'm writing down Crappye Tacos. That's gonna
be one, and that's gonna sit there until somebody calls
me and tells me they they've got something better. And
I don't know what it's gonna be. You're right about
those things you tell her. I said, thank you again.

Speaker 6 (42:32):
Mm hmm.

Speaker 10 (42:33):
I'll be listening.

Speaker 2 (42:34):
So okay, we're gonna see what other people can put
up against that. Those If you ever get up to
Deer Valley, and I don't know when you'd be there
or why, but if you do ever get up there, yeah,
order those.

Speaker 1 (42:48):
Elk medallions from.

Speaker 2 (42:49):
It's a fancy, fancy restaurant right there at Deer Valley
and right at the base of the mountain.

Speaker 1 (42:57):
So if you get there, order them up and tell
me what you think.

Speaker 8 (43:00):
Shoot.

Speaker 1 (43:01):
Yeah, all right, yeah, go get a man catch one
for me. I'll see all right. Thanks for audios. Let
me catch him. I'm gonna grab him. Aaron, what's up, man?

Speaker 6 (43:15):
Hey, good morning? How are you? How are you dealing
with this? Spurs went over your rockets this morning?

Speaker 2 (43:21):
Well, you know, it's a long season you And there's
a woman named Missy Always who works here and she's
a big spurs.

Speaker 1 (43:32):
Yeah, San Antonio, Yeah, I can deal.

Speaker 6 (43:36):
With that, all right. Two best game dishes or ORGX meatballs.
It was in a my buddy's hunting cabin whip and Toma,
New Mexico. He had him in a freezer. Basically, he

(43:56):
broke his arm and had to leave and he's no, no,
well they have a population of orcs. I think you
know that lives out there in the White Sands area.
Oh yeah yeah and you yeah, well yeah, you could
grow raw for a hunt out there. And he's broken
his arm and he left me there and he said,
here are the keys and the jeep, here's the key
to my place. I've got two hunters coming next week.

(44:18):
Can you show him around and you know where the
elk are said, okay.

Speaker 1 (44:22):
Oh yeah, absolutely, I.

Speaker 6 (44:24):
Can do that. Wow, that was a standard of the
old peoples.

Speaker 1 (44:29):
How did you prepare them?

Speaker 6 (44:32):
Spey? Over the over the camera.

Speaker 2 (44:36):
Traditional traditional Italian fair. Yes, the orcs meet bo.

Speaker 1 (44:39):
You forget it.

Speaker 6 (44:41):
Yeah, I saw him the freezer and I called and said, yeah,
I have that them are good. Okay, that worked out.
But what the real reason why I called you this
morning is, Uh, I wanted to talk binoculars, and you
know a lot about binoculars. I'm kind of torn between
ten by forty two s or twelve by fifties. Uh. Honestly,

(45:01):
we're gonna be on twenty eight thousand acres and we're
spotting these things from miles back in the truck. Yes,
there is some stocking that's evolved as well, But am
I gonna be better served with a ten by forty
two as opposed to a twelve x fifty. I just
haven't been around binoculars near as much as you do.

Speaker 2 (45:19):
Well, you gotta consider if you're gonna be lugging them
around you, you're gonna have to get for any binoculars.
When you start getting them that big, they're gonna be heavy,
and you got to you gotta take that into account.

Speaker 1 (45:30):
And you've got to just ask yourself, how are you
trying to see up into the deep dark woods with
these things are you trying to see just across open spaces?

Speaker 6 (45:42):
Across open spaces. The last time we spoted them, they
were about a mile and a half two miles away.
Okay I heard to two hundred or so.

Speaker 2 (45:50):
Yeah, you got so you've got a clear line of sight.
You're not worrying about too much. I just go with
the higher the magnification, especially if you can't change it,
the higher the magnification, it's going to start to jiggle
and wiggle with It's kind of like trying to keep
a scope steady, you know. And maybe if you're going

(46:10):
if you're looking at a mile and a half two miles,
get a spoting scope.

Speaker 1 (46:14):
Man.

Speaker 2 (46:15):
Well, when you do that, that's where you can just
two miles away. The animals aren't going to see you,
they're not going to smell you. There, there's no reason
to be worried about making a little movement and prop
up a tripod, get that, get that spot and scope
on top of it, and you can really dial in
way out there. Now you can go to you know,
multiple multiple powers over any the doctors you're gonna be

(46:38):
able to buy and carry.

Speaker 6 (46:40):
Right right, Well, I'm you know, at bad rage or
just kind of looking for the patterns coming this way,
going that way, behaviors of the herd. Okay, sot me something,
I guess for the stunts. So maybe maybe that is
what I should do. Get a spoting scope for the
long Yeah, the long I'm using that. The tens for the.

Speaker 1 (47:01):
Short starts almost wash.

Speaker 2 (47:03):
All these hunting shows from up in Colorado and New
Mexico and whatnot, where they're out hunting elkin, pretty big
open ground. Somebody in that group, at least one of
them and usually two of them, are going to have
spotting scopes. Now, you spot the west side of the
face of the mountain, I'll spot the east side of
the face of the mountain or whatever. And or you
spot high, I'll spot low. And then you see them,

(47:24):
you figure out where they're moving, and then you walk
over there and you pull out your binoculars to do
your real close up work. And on the fly too.
You know, you got to be more mobile when it's
time to pull out the binoculars.

Speaker 6 (47:37):
Got it? And at the expensive dropping a main brand
wartagas how do you feel about that class?

Speaker 2 (47:44):
I got no problem with him with any really quality glass, uh,
And I haven't had to buy binoculars in a very
long time. So I don't want to send you off
on a wild goose chase with just something that you're
not gonna like.

Speaker 1 (47:57):
I've got in my hand. Actually, yeah, that's it.

Speaker 2 (48:01):
I've got like fifty pages of binocular comparisons. It was
like the top twenty five. I think it might have
been either Field and Stream or one of those guys
put it together.

Speaker 1 (48:14):
The meat out here, Go go to the meat eater
dot com and then slash your way to binoculars or
get into a search engine or a search bar there
and put in binoculars. And that's where I got this stuff.
And I mean it's it is. Let's see the best binoculars. Well,
these are the ones that are under five hundred dollars.

(48:36):
Now you might want to.

Speaker 2 (48:37):
Ramp up a little above that for what you're trying
to do from a mile mile and a half away.
And Swarowski comes to Mindlika comes to mind. There's a
there's a couple of really good brands out there, and
there's some new stuff that I'm really not familiar with.
So I don't want to steer you in the wrong direction.

Speaker 6 (48:56):
But well, that sounds that are a great starting point there.

Speaker 2 (49:00):
Yeah, go go to there, go to that met eater
thing and look for the ones that are more than
five hundred dollars, because I guarantee you they did the
same thing for that.

Speaker 6 (49:08):
Compare compare compare man discounts, discount.

Speaker 1 (49:15):
All right, man, Yeah, thanks Aaron. I'll call you, Matt.
I'll try to get with you and get a little
bit more information for you. All right, thanks, thanks audios.
Yeah I did.

Speaker 2 (49:23):
I haven't had to buy binoculars and look at him
in a long time. We got to take a break.

Speaker 1 (49:27):
I know that.

Speaker 2 (49:28):
I'm sorry, Frankie, Aaron long speaking of places to get
binoculars and good ones too. Carter's Country sixty plus years
of selling guns, ammo and hunting stuff all over Houston.
No sneakers, no footballs, no snorkels, just the stuff you
need to enjoy the outdoors as in the shooting sports
and honey, they got a full service range and gunsmith

(49:48):
and up there at the flagship store on trush Weed.
They've got two more locations around town to make sure
everybody in this audience can get anything they need to
enjoy the shooting sports and enjoy hunting.

Speaker 1 (50:01):
If you can't get to the store.

Speaker 2 (50:02):
You can go online. They've got a great online set
up now too. Took a long time coming. Carter's Country
was always brick and mortar, always brick and mortar. But
now they have the younger generation of the family has
come in and said we're online and we're going all in.
Anything you can buy in the store, you can buy
online and get a shift right to you. Carterscountry dot

(50:22):
Com is the website.

Speaker 1 (50:24):
Go check it out.

Speaker 2 (50:25):
Carterscountry dot com.

Speaker 1 (50:28):
Now here's Doug Pike.

Speaker 2 (50:31):
All right, welcome back, Aaron, if you're still listening. I
did a little research and during the break looking up
best binoculars for l hunting, best binoculars, this set and
the other, and two things come up that are worth
talking about. Number one, one of the sites that I
saw the top five binoculars for hunting, Top five binoculars

(50:56):
for hunting.

Speaker 1 (50:57):
I'd never heard of any of those five.

Speaker 2 (51:00):
Now I'm not saying I'm in the know on everything,
but I can guarantee you that some of the brands
they overlooked deserved to be on that list. So be
careful what you're looking at. My recommendation would be to
call someplace like Carter's Country call someplace like.

Speaker 1 (51:23):
I tell you who to call, you can call Carter's country.
That's a good start.

Speaker 2 (51:27):
Also, try to find Jerry or j t K, both
of whom have made a living with their binoculars as
hunting guides in North America for the past Jerry's been
doing it for forty years, and I guess I think
Jay's been well, he's been doing it since he was
old enough. That's two guys who can tell you exactly

(51:49):
what kind of binoculars you need to be doing what
you're doing. Mine the ones that I have, the two
three pair that I have now that I really like,
uh one loophold one is uh.

Speaker 1 (52:05):
There's actually a Browning pair that I got years ago.

Speaker 2 (52:08):
But they're all older. That doesn't mean they're not good anymore.
They're great. They're absolutely perfect. There's nothing wrong with any
of these, any of my binoculars, but I and if
you really want to go all in, I don't think
you could go wrong with Swarowski.

Speaker 1 (52:26):
That's that's as good a glass as you're gonna find.
Do a little.

Speaker 2 (52:29):
Research on your own, but try to call Jerry or Jay,
or try to call Carter's country and get somebody there
to help you out.

Speaker 1 (52:38):
I got another guy I can jump in on for you.

Speaker 2 (52:43):
I'll I'll send Travis Carter. Travis Carter takes care of
their ranches, and that includes Cotton Masa up there. They're
Elk Ranch in Colorado. I'll ask him what kind of
binoculars he and his guides Carrie, and that'll tell us
pretty much anything we need to know as well. Mercy,
Mercy sakes you know all this. When I start talking

(53:05):
about binoculars and spotting scopes and I own both, it
tells me how long it's been since I've had to
think about buying others than what I have now. And
that makes me feel pretty good about the selections and
the choices I made low those many years ago. If

(53:26):
you take care of binoculars, if you take care of
spotting scopes, they'll last you, I don't know, indefinitely, really,
if you don't beat them up, if you don't bang
them around.

Speaker 1 (53:36):
Now, some are destined.

Speaker 2 (53:38):
To get beaten and banged around a little bit at
least if you're not super careful just riding around the ranch.
If you put them on the dashboard or something like
that and you hit a bump and they fall off
and hit the floorboard.

Speaker 1 (53:52):
That could be an issue with optics, but buy and large.

Speaker 2 (53:58):
If you're buying quality, the durability's kind of built in.

Speaker 1 (54:02):
In my opinion.

Speaker 2 (54:04):
I've had I've had binoculars that I was sent by
companies that wanted me to promote them that weren't worth
the box they came in. And I've also been careful
to select when I'm trying to find binoculars that I'm
going to use for a long time, something that I
consider an investment, and that investment's going to help me

(54:27):
see animals, not just far away, but like I was
asking Aaron, it'll help me see them up in the woods.
They gather more light. That's something else you have to
be careful of. And just a quick a rule of
thumb if you're if you're considering buying binoculars somewhere and
you're in a store, instead of just standing there and
looking around the store with them at everything ground level,

(54:50):
everything that's super well lit, and whatnot, if it's if
it's a little darker outside than it is inside, and
then go to the front door to tell the guy
hate walk up with me to the front I want
to look out into the shadows of dusk and see
what I can see. And if that's not possible, look
around the store for a corner up on the ceiling

(55:11):
somewhere where the light really doesn't get there, and throw
those binoculars up there and see if you could see
a deer standing in that little amount of light and
really get details on it. Because that's that's real world
hunting binoculars. There standing in a brightly lit store. You
can make thirty dollars binoculars look pretty good, but you're

(55:33):
gonna find much much much better stuff, much much better
stuff in a little higher in place.

Speaker 1 (55:40):
Don't go to a box store for binoculars. Brian, what's up?

Speaker 7 (55:44):
Man?

Speaker 11 (55:46):
Other much man? On my way to a volunteer event
this morning, and kind a buddy of mine. He's giving
me a hard time because my my pump shot got
a cun it no more?

Speaker 1 (55:54):
Why it says who ho? Whoa says? Who says he?
Or you?

Speaker 11 (56:01):
Well we're going. I mean, I'll take any excuse I
can to buy a new firearm.

Speaker 1 (56:05):
That's fair enough. I'm not gonnatch it.

Speaker 11 (56:09):
But we were we were shooting skate and he was
I just want to move from a I've never really
cared about shotguns. I feel like I should, so I
built are fifteen's and kind of handguns and hunting rifles
and everything like that, but I've never really, I've never
dove into the shotgun realm as much as I feel.

Speaker 6 (56:28):
Like I should.

Speaker 11 (56:30):
I wanted to get your opinion on so he he's
recommending a weather be element to okay, and I like,
I like all the concepts of it, to inertia driven,
so less cleaning. But I wanted your opinion on what
you think it good. I feel like I'm probably gonna
shoot mostly skeet and probably waterfowl, and I was wondering

(56:51):
what you would recommend. And also I think I've heard
you on the show before you went to Sharpstown High
School right now?

Speaker 1 (56:59):
I did. Yeah, that was years ago, pre gunfire.

Speaker 11 (57:02):
My mom and my uncle both went to Sharpstown High
School and they graduated I want to say late seventies,
early eighties.

Speaker 2 (57:12):
That would have been yeah, but there were a few
years younger than me. They were a few years younger
than me, as which is how old I am.

Speaker 1 (57:20):
I haven't. I haven't. I'm comfortable with the guns I
have for water fowling right now. I have.

Speaker 2 (57:27):
I still have an eight seventies that I shot when
I was guiding in the late seventies, and and well, yeah,
the late seventies into the early nineties, and that that
gun is falling apart man, but he'll slap them down
and you clean it up and the action is still
smooth as silk, And it's just it's just something I

(57:49):
hang on to shoot. I shoot Clay targets with and
over and under. A story that I bought, a Browning
story I bought years and years and years ago. It's
worth a lot more than I paid for it.

Speaker 1 (58:02):
I had.

Speaker 2 (58:04):
I had a trap gun, a semi automatic trap gun. Uh,
it's you want to go by it. It's down at
Shooter's corner on consignment.

Speaker 4 (58:12):
I had.

Speaker 2 (58:14):
Uh. I've owned other semi automatics, but I'm not really
drawn to them. I see a lot of Banelli's and
duck blinds. I see a lot of uh. There, there's
four or five really hot ones out there, and their
names don't come to me because I'm just not.

Speaker 1 (58:29):
I'm not really in that world.

Speaker 2 (58:33):
But the one that your buddy suggested, which one was it?

Speaker 11 (58:37):
The weather be element too? Oh yeah, So it kind
of runs on a very similar system to like a
super black evil. Yeah, okay, system, But I'm not gonna
lie to you. I I cleaned my guns, but probably
not as much as I should. And I'm kind of
drawn to the INERTIAUS system so that I'm not having
to just clean that.

Speaker 1 (58:56):
Gases come out all the time into that.

Speaker 11 (58:58):
Of another buddy of mine, have another body of mine,
he has a uh I want to say, it's a
Browning sx four okay, and he loves that day and
he goes and he's like, gas is the way to go.
And so I don't know. I was just hoping to
get some insight because yeah, I like to have their visions.

Speaker 2 (59:14):
I like the way you're leaning and I'm looking at
that gun right now online just kind of getting you know,
they're they're showing me all about it. Also, what I'm
looking at is a reasonable price point to get into it,
you know.

Speaker 6 (59:28):
You're that was my biggest thing.

Speaker 11 (59:29):
I was like, can get a good initial or get
good inertia system for eight hundred.

Speaker 6 (59:34):
Yeah I could.

Speaker 8 (59:36):
I can like that.

Speaker 11 (59:37):
I don't even take up too much.

Speaker 4 (59:38):
Of your time.

Speaker 1 (59:39):
No, no, no, you're good.

Speaker 11 (59:40):
You so much.

Speaker 4 (59:41):
I appreciate it.

Speaker 1 (59:41):
Thank you. Yeah, that the the entry level one.

Speaker 2 (59:44):
The element to synthetic is it shows here at at
the weather beside at seven point fifty, and then your
rank you roll up to that water fowler. It's all
it's all camoed up and beautiful. And that one's less
than nine hundred dollars by a but it's eight ninety nine.

Speaker 1 (01:00:02):
That's very affordable. And if if.

Speaker 2 (01:00:05):
Somebody who uses one of those recommended it to you,
I'd kind of lean into it.

Speaker 1 (01:00:11):
I really would.

Speaker 2 (01:00:11):
That's somebody if I if I wanted to go buy
one right now, And your buddy's a good duck hunter,
and he's been at it a long time and probably
shot as many guns as you have, and yeah, I
don't have a problem with that gun right at all?

Speaker 1 (01:00:25):
Right now? Oh he dropped off, okay, very quickly. The
other thing you can.

Speaker 2 (01:00:31):
Do once again, call call Shooter's corner, call Carter's Country,
get their opinions of him, and ask them how many
they sell, and that they'll.

Speaker 1 (01:00:39):
Tell you true.

Speaker 2 (01:00:39):
That's that's the one thing I like about those guys,
same with the guys out of American shooting centers. They
will tell you straight up what they think of any gun,
even if they sell it, and if they don't like it,
they'll steer you away from it. Because some people just
come in dead set wanting a certain gun and they're
gonna buy it no matter what. But if you ask
them straight up, what's your opinion of that gun, they'll

(01:01:00):
tell you. They'll tell you, and if it's not one
they like, they'll tell you one that is air Ride bicycles.
They're the fancy kind, the electric kind e bikes E bikes, okay,
And at air Ride Bikes up there on Tomball Parkway,
what you're gonna find is what Wayne Errington's calling his

(01:01:21):
Black Friday Sale. It starts right now, it says here,
starts right now up there on Tomball Parkway, and what
you're gonna find is up to twelve hundred dollars off
select e bikes, including their top brands that would be Electric,
Truxus and Rambo. Trux Es and Rambo are the brands

(01:01:42):
that make those really heavy duty, high powered hunting bicycles,
if you will, hunting e bikes that'll drag you and
your buddy and a deer out of the woods, maybe
up a hill if you have to do that.

Speaker 1 (01:01:56):
Limited time deals.

Speaker 2 (01:01:57):
The bikes are in stock now you can go up
there and ride one home today.

Speaker 1 (01:02:01):
If you want it.

Speaker 2 (01:02:03):
Finance financing is available to if you need it, to
make those payments a little easier month by month rather
than having to write that one big check. You get
what you pay for with e bikes and air ride
Bikes has what you want and what you need rather
than just something that gonna not gonna do what you
want it to do. I want to ride on a

(01:02:24):
bunch of loose sand. You want to ride through the woods,
get to your deerstand really quiet.

Speaker 1 (01:02:30):
That's where you need to go.

Speaker 2 (01:02:31):
Go check them out four Corners Shopping Center in Tomball,
or you can go online see what's out there. Air
ride Bikes dot com. It's spelled a r r I
d air ride Bikes dot com. Hey twenty two on

(01:02:52):
Sports Talk seven niney The Dougpike Show, Thank you for listening.
Certainly do appreciate it.

Speaker 1 (01:02:56):
Got some emails.

Speaker 2 (01:02:57):
I want to go over and share with you about
the best the best wild game dishes some of you
have had.

Speaker 1 (01:03:05):
And we let off on the phone with Forrest and Aaron,
Forrest and.

Speaker 2 (01:03:10):
His wife's Crappie tacos, which are Yeah, that's up there.
I've had them and they are that good. And then
aerin with his ORX meatballs. First and only time in
my life I have ever heard of that, But it
makes sense a lot of animals if you season in spicy,

(01:03:32):
grind that meat up and mash them into little meatballs
and seize them up just right, and throw a bunch
of spaghetti in the pan before that. Yeah, little little
pasta sauce. I can see that, I could. I could
see that almost even well. I was gonna say, with
more of a white cream sauce. But no, not for that,
not for ORCS meatballs. That demands a robust I think

(01:03:57):
a more robust flavor. Captain Scott actually weighed in on
the binoculars, and I had forgotten about this. He talked
to me a while back about Vortex, and Vortex is
kind of the new new benchmark, if you will, among

(01:04:18):
some of the guides I know, for example, Scott and
I couldn't get the name into my head to save
my soul when we were talking a minute ago. But yeah,
Vortex one recommended if you want to invest the money
in them, and again you're gonna get what.

Speaker 1 (01:04:35):
You pay for.

Speaker 2 (01:04:36):
He says he's got two scopes. And a pair of
binoculars from Vortex. Zero issues with any of it. Travis's
best wild game dish hog backstrap with mashed potatoes and
brown gravy.

Speaker 1 (01:04:51):
I could see that. I could see that.

Speaker 2 (01:04:54):
He also weighed in about a deer honey made recently.
Apparently it said he was two miles north of Rosenberg,
had a one thirty plus standing broadside at thirty yards.

Speaker 1 (01:05:07):
He's a bow hunter.

Speaker 2 (01:05:09):
But in the evening my old age syndrome took over,
kicked in, said I'm not cleaning too deer today.

Speaker 1 (01:05:19):
That's you may you may have.

Speaker 2 (01:05:22):
To turn in your deer hunter card if you're too
old to clear clean too deer in one day. And
I would probably have to do the same thing, though
honestly I think I might.

Speaker 1 (01:05:33):
Uh no food till noon.

Speaker 2 (01:05:36):
That's the subject line in Steven's email. All I have
to say, Doug is quote, mm, chicken fried backstrap. Golly,
that is good stuff if you've never had it. Holy cow, Yes, yeah,
backstrap cooked most any way short of incineration is gonna

(01:05:59):
be one of the best things you ever eaten in
your life.

Speaker 1 (01:06:01):
Guaranteed. Philip Wait had duck gumbo.

Speaker 2 (01:06:04):
Oh yes, backstrap medallions off the campfire grill. Yes, man,
he's loading up one more grilled snapper. Yeah, I'll go
for that as well. I'll go one more before I
get to to too hungry roasted speckle. This is a
goose hunter here. It's a hardcore goose hunter. Too roasted

(01:06:26):
speckle belly with pepper jelly. I can't remember eating that.
I've heard I've heard it mentioned, but I can't remember
eating it.

Speaker 1 (01:06:35):
Perhaps if you cook.

Speaker 2 (01:06:37):
Some up someday, Kevin, it'd saved me a little bite
and I'll pick it up somewhere Dan. Dan should be
ashamed of himself for what he sent me. I'm not
even gonna mention it. Uh, Steve, let's see, ah. Dear
hunting question from Steve. If you smoke a cigar in
the deer stand one hundred yards from your feeter, could

(01:07:00):
the deer smell it or would it just not really
have any effect? My hunch is that a cigar smoke,
they could probably smell it. I'm fairly certain of that,
But whether or not it would spook them is a
totally different story. It's probably not something that they've ever

(01:07:25):
smelled before, which is not automatically gonna just make them
take off running over the hillside and out of the
county smoke. I think genetically they might recognize smoke as
associated with fire, which is somewhere deep, deep deep in

(01:07:47):
their DNA.

Speaker 1 (01:07:47):
Something they'd want to avoid.

Speaker 2 (01:07:51):
But I just can't think that a very light cigar
smoke smell would send them packing.

Speaker 1 (01:08:00):
I think you can sit there and have a cigar.

Speaker 2 (01:08:02):
There's only one way to find out, Steve, There's only
one way to find at too well. First, one way
to find out it requires two steps. First, go get
some cigars from Manny Lopez over to El Kubano, or
getting to send them to you if you're a long
ways from Texas City.

Speaker 1 (01:08:19):
Okay, I get it.

Speaker 2 (01:08:20):
But go to the website one hundred and fifty different
kinds of cigar and everything from kind of just really
mild stuff to very robust. So get some, take a
few of them into the deer stand and experiment, and
if the deer spook the first day, smoke another one
the second day till they get used to the smell.
At least they won't be smelling human. You won't have

(01:08:43):
to maybe you won't have to do so much to
hide your own scent. That's a thought, all right. We
got to take another little break here at the bottom
of the hour. I'm going to tell you about black
Horse Golf Club. There will be some cigars smoked on
black Horse Golf Club at black Horse Golf Club today.
I would bet money on it, lots of them, probably
on this beautiful, beautiful day, a day and a half

(01:09:05):
before it gets really really cold and I have to
go play golf in it. In any event, black Horse,
black Horse, take two ninety to Fry Road, Hang a
south and about three or four miles down you'll see
golf course, and then a little farther down on your
right you'll see the gate that leads you into black
Horse Golf Club, where you have an option of playing

(01:09:25):
the daily fee course, the North Course, or becoming a
member and playing the South course and.

Speaker 1 (01:09:31):
The North Course if you like.

Speaker 2 (01:09:33):
You have those two options available to you, and one
of the membership options on the South Course actually also
gets you access to three more golf courses. That would
be both of them at Golf Club of Houston and
blackw Country Club, where I do most of my plan.
Black Horse Golf Club's been out there a very long time.
Everybody out there is going to make sure you have

(01:09:55):
a good time. They've got one of the most generous
practice facilities I've ever seen. You can get fifty sixty
people ready to go at one time out there as
wide as that range is, and at the far end
of the range you can get some fantastic construction. Black
Horse is a great place to do great things with
your game. If you want to get better, you can
go down there and really work on it, or you

(01:10:16):
can just stay up there on the on the clubhouse
end and do a little chipping and putting before you
go out, maybe hit a bucket of balls. Either way,
you're going to have a good time. Great place, great grille,
great people. Black Horse Golf Club dot com. That's the website,
black Horse goolf Club dot com.

Speaker 1 (01:10:35):
Hold like a Hawk daily nightly.

Speaker 2 (01:10:40):
I don't know, thirty three on Sports Talk seven to ninety,
I've rounded second and then am headed toward third.

Speaker 1 (01:10:48):
Base and eventually home. In my.

Speaker 2 (01:10:51):
Self imposed hunger challenge this morning where I don't get
to eat anything until after I hopefully get my blood
drawn today for my physical on next I don't know,
sometime next week. I gotta go look at my calendar
but I know I need to get it done, and
it's either this or it's got I know where I'm
gonna end up. I'm gonna end up outside that god
forsaken place at about six o'clock on Monday morning.

Speaker 1 (01:11:17):
Yeah, I don't want to do that. I don't want
to do that.

Speaker 2 (01:11:20):
Seven one three two one two five seven ninety Email
me Doug Pike at iHeartMedia dot com.

Speaker 1 (01:11:24):
This hunger thing is actually not as hard as I
thought it would be. I thought I would have a
bad headache now now, right right when I woke up,
and like in that first thirty or forty minutes when
I would have eaten something on the way to work,
my head was kind of funky. But now it's just
it's it's not. Thank goodness, I'm better.

Speaker 2 (01:11:46):
So hopefully I'll make it through, and hopefully they'll go
ahead and find room for me where I'm headed and
get me in get me out of there so that
I can enjoy my day and not have to worry
about it. I think I'll go hit some golf balls
later this afternoon. As a matter of fact, that's some
in in anticipation of hopefully contributing at the tournament. I'm

(01:12:09):
gonna be playing in on Monday for Kobe Stevens. That's
gonna be fun, There's no question about that. It'll definitely
be fun. And maybe who knows, might get with a
good bunch of guys and we might win a prize,
win a prize.

Speaker 1 (01:12:21):
That'd be good.

Speaker 2 (01:12:22):
Maybe it's Kobe Stevens' shirt. I went and looked on
the website the other day or yesterday actually last night,
looking for shorts, and all the short sizes are available
except mine. All the sizes, every other size he carries,
they got plenty except mine.

Speaker 1 (01:12:40):
It's okay. I'll check with him.

Speaker 2 (01:12:42):
Maybe he's got a secret stash somewhere he can get
me a couple of pairs. I do like them all right,
seven one three, two one two five seven ninety Email
on me, Doug pick at iHeartMedia dot com. I got
another recipe I'm gonna share with you guys, and it's
pretty good. Sounds really really good as a matter of fact.
So here's the deal for all. Rick wade in on
the smoke thing. He thinks that any smoke is gonna

(01:13:04):
make deer wary and put him on alert. I'd have
to try it, though A cigar smoke from one hundred
yards would dissipate. I feel so much that the deer
would like there might be something going on over there,
But I'm gonna keep eating these acorns.

Speaker 1 (01:13:23):
Maybe I'm wrong.

Speaker 2 (01:13:25):
Larry weighs in with something I've never had, but now
I'm intrigued and want to try it. Larry's favorite is
a smoked venison meat loaf made with ground axis deer
and wagou beef and ground lamb, served with garlic butter

(01:13:45):
mashed potatoes. According to Larry, that will make you lick
your eyebrows. I'm not so sure i'd end up at
that state, but yet, sure sounds good.

Speaker 1 (01:14:05):
It sure sounds good.

Speaker 2 (01:14:06):
And for all of you thinking what you're thinking, stop it,
just stop it, okay seven one three two one two
five seven ninety email me Doug pick At iHeartMedia dot com.
I'm getting some pretty good ideas and recipe. I haven't
gotten recipes, but I'm I'm an imaginative enough cook and

(01:14:26):
my son is even better than me that he could
take some of these things and just the basics of
what we're talking about here on best wild game dishes,
and I bet he could put something together that would
make you do all kinds of crazy things.

Speaker 1 (01:14:43):
Let's go to uh stand by. I got a text message.
I gotta check this.

Speaker 2 (01:14:47):
I'm looking for some Was it a text? No, this
is just garbage. Total garbage seven one three two one
two five seven ninety. Email me Doug Pike at iHeartMedia
dot com. Happy to entertain your favorite all time wild
game or fish recipes or not recipes, but dishes. Just

(01:15:08):
what is it that you just would step over one
hundred different things, one hundred different types of food to
just get to that one? And the elk medallions I
had up at Deer Valley were great.

Speaker 1 (01:15:21):
I've had.

Speaker 2 (01:15:24):
Fresh scallops, real legitimate ocean scallops, not chopped up stingray wings.

Speaker 1 (01:15:32):
If you see bass scallops on the menu somewhere, just
be aware that it very well maybe cubes or melon
balled cutouts of stingray wings.

Speaker 2 (01:15:45):
They taste very similar actually, and not bad, frankly, not
bad at all. If you can't get all the way
out to the West Coast to eat fresh scallops right
out of the Pacific Ocean like I had a chance
to do years ago, that those were to die for.
They were on par with the oak medallions. But around here,

(01:16:07):
I'm good with the base gallops. I'm good with flounder stuff. Flounder, Yeah,
that's really good. Fresh speckled trout, filets pretty much cooked
any way you want to serve them up.

Speaker 1 (01:16:21):
I'll eat them.

Speaker 2 (01:16:22):
I can't eat as much fried food as I used
to be able to eat, but I can't eat some,
and I will test the limits. I will do that.
I will test the limits. Oh, Kevin's weighing in with
fasting advice.

Speaker 1 (01:16:36):
It says here, I've lost thirty pounds due to some
lifestyle changes and fasting.

Speaker 2 (01:16:41):
Here's the trick. Put a rubber Oh yeah, this works
for a lot of things. Put a rubber band around
your wrist, and every time you think about eating, snap
that thing back onto your wrist.

Speaker 1 (01:16:53):
Said that pain motivation.

Speaker 2 (01:16:58):
If I think I might, I ended up eating the
rubber band after a while. If I got hungry enough,
I'd just pull that thing right off my wrist and
just try to chomp it down and be like chewing
gum with no flavor.

Speaker 1 (01:17:13):
Mercy. The things we do to lose weight.

Speaker 2 (01:17:17):
And I'm not trying to be Pollyanna or something, but
I've talked to enough doctors to know that if we
just eat sensibly beforehand first, you don't ever have to
worry about losing weight.

Speaker 1 (01:17:30):
You maintain a good weight. It's mistakes.

Speaker 2 (01:17:33):
It's giving in to indulgences that makes us put it
on a little bit, and it's hard to stop. I know,
I don't weigh near as little as I weighed back
in high school, and when I was, when I was
playing baseball and playing football and all the sports that
I played, I was burning up calories as fast as

(01:17:54):
I could get them. In my coaching in college, tried
really hard, really really hard to put weight on me
and a couple of other guys on the team, and
he was just all but following us around and shoveling
food in our mouths. We had to go eat this,
we had to go eat that, We had to go
back and eat more later, and all of that, and

(01:18:15):
we just burned it up. I'm happy to report that
I'm cured of that. I don't have any problem putting
on weight if I eat too much.

Speaker 1 (01:18:24):
And I try not to.

Speaker 2 (01:18:27):
And it's all the delicious things we catch and shoot
are just so tasty it's hard to turn them down.

Speaker 1 (01:18:35):
It really is it's very hard.

Speaker 2 (01:18:37):
I don't know a whole lot of people who can
push aside some especially some of the stuff that comes
off the grills of truly good cooks. There was a
man in here, and I may go get the poker
chip off my desk and come back and give them
a kind of a shout out, as the as used
to be said. They came in here and catered to

(01:18:57):
party we held for a lot of our bigger clients
last week and brought in some of the most delicious
barbecue or dervs I've ever.

Speaker 1 (01:19:09):
Eaten in my life.

Speaker 2 (01:19:10):
I didn't need to eat dinner that night, and there
they brought plenty, which is always a good idea if
you're going to be feeding friends. And they brought plenty,
and I was able to go back for a couple
of things more than once and absolutely to die for.
I'll get yeah, once I'll get I'll do this.

Speaker 1 (01:19:29):
I'll talk to you.

Speaker 2 (01:19:30):
About American shooting centers real quick, and then I'll go
over and get that chip and I'll tell you when
I get back. This is going to turn into a
food whole food section here. Frankie could be a maybe
a best of from the Grill best of from the grill.
I don't know's that's your task. American Shooting Centers. That's
a good place to go. Check out who's shooting what guns,

(01:19:51):
who what kind of looks most popular. If you get
you want to have a real conversation with real gun
people about higher end shot guns and rifles, go talk
to the people in the pro shop. They're at American
Shooting Centers. It's on West Timer Parkway between Katie and
Highway six. Can't miss it.

Speaker 12 (01:20:09):
Really.

Speaker 2 (01:20:09):
It's a big, big facility, got ten trap and skeet fields,
three sporting clays courses, five stands, set ups, a beginner's
wing shooting area. The rifle and pistol ranges start at
five yards that's home defense stuff, and go all the
way up to six hundred yards and then in the
middle there somewhere it nestle between two of the rifle

(01:20:31):
distances is a pop up silhouette range where you can
bring the kids and a couple of twenty twos and
just shoot them up all day for without breaking the bank.
It's a very fun, safe place to shoot. They've got
instruction available in every shooting discipline and nothing would make
them more happy than to see you come out and

(01:20:52):
take a few lessons and get to be a better shot,
and better and better and better. Nobody's ever going to
be perfect with shooting, I don't think, but you can
sure get better faster with a few lessons. I'll tell
you that it'll save you money and AMMO in the
long run, too, especially for shotgunners.

Speaker 1 (01:21:08):
Boy, when I was a guide, I saw so.

Speaker 2 (01:21:10):
Many people come out and burn through two three boxes
of shells and then ask if they could buy some
of mine from me, and still not hit the broadside
of a barn. Get some lessons, you'll enjoy the shooting
more and you'll eat better too. American Shooting Centers dot
com as the website American Shooting Centers dot com. Hey

(01:21:32):
forty nine on Sports Talk seven ninety the Doug Pike Show,
thank you for listening.

Speaker 1 (01:21:36):
Certainly appreciate it.

Speaker 2 (01:21:36):
Certainly appreciate all of your ideas of your favorite favorite food,
your wild game, fish, birds, deer, whatever, in Texas or
just from anywhere. And I think Aaron so far holds
the despite it being a Texas shot animal native to

(01:22:00):
Texas the ORYX. But Aaron, at one point at a
friend's ranch, got his hands on some Oryx meatballs and
paired them with traditionally spaghetti and said they were pretty
dog on good, And I bet they were.

Speaker 1 (01:22:16):
Let's go see what's on Mike's mind this morning.

Speaker 8 (01:22:18):
So Mike morning, young man has their family.

Speaker 1 (01:22:21):
So far, so good. Everybody's doing what they got to do.

Speaker 2 (01:22:24):
My son had an early baseball game today, so he
ended up he actually ended up spending the night with
some friends at one of the baseball team guys houses
because he had I think he had.

Speaker 1 (01:22:35):
Maybe an eight o'clock game this morning, or maybe ten.

Speaker 2 (01:22:38):
But where that kid lives is about twenty thirty minutes
closer to the stadium than where we live.

Speaker 1 (01:22:45):
So he's a smart guy making good choices.

Speaker 8 (01:22:49):
Now that your chouf for duties have cut back, I'm
making your golf game is picked.

Speaker 7 (01:22:53):
Up a little bit, A little bit.

Speaker 2 (01:22:54):
Yeah, I actually I hadn't said anything about it yet,
but on Monday I had a shot. Well it's a
long time and I finally I broke eighty again, so
that was good.

Speaker 8 (01:23:05):
I got one that I have not heard yet. And uh,
I had a chance to have a meal out on
a ranch and I was starving, and that may have
had something to do with it.

Speaker 11 (01:23:19):
But yeah, but.

Speaker 8 (01:23:21):
The guy had had a light glaze. Honey, quail grill.

Speaker 10 (01:23:33):
I have.

Speaker 8 (01:23:33):
I don't think I've eaten meat so tender and so
tasty in all my life. And I have brought the
recipe home and I'm anxious to put it to use.

Speaker 1 (01:23:45):
Oh how tasty was that?

Speaker 2 (01:23:48):
Man?

Speaker 1 (01:23:48):
Can you compare it to anything?

Speaker 4 (01:23:49):
Mike?

Speaker 8 (01:23:50):
Nope, sure can't. Quail by itself, You just can't compare
the taste or the texture.

Speaker 2 (01:23:57):
But then you drop that little glaze on there, and
it just takes it to another level.

Speaker 8 (01:24:04):
You know, you hated it. Push away from the table
because you level one standing you know it?

Speaker 1 (01:24:09):
Well, a little legs sitting there? You Yeah, I gotta
have that?

Speaker 8 (01:24:13):
Yeah? Are you gonna eat that?

Speaker 7 (01:24:15):
You know?

Speaker 8 (01:24:15):
It's just one of those kind of deals.

Speaker 1 (01:24:18):
If you are, you better hurt? All right, man, great
to hear from you.

Speaker 8 (01:24:22):
Take care, thank you, Mike.

Speaker 1 (01:24:24):
Yeah, I'm not surprised that quail made it into the conversation.

Speaker 2 (01:24:30):
That's a tasty little bird right there, my friend. The
quail doves. I've I've had doves cooked a whole lot
of different ways, and they're all wonderful.

Speaker 1 (01:24:41):
They're all wonderful, but the.

Speaker 2 (01:24:42):
Dove meat itself is not by itself, is not that memorable.
And I think a lot of these other uh meats
we've talked about can kind of they can kind of
hold their own.

Speaker 1 (01:24:57):
But what it takes is.

Speaker 2 (01:24:58):
Good chefs and and good cooks and good people with
grills to really personalize those things and turn them into
recipes that get passed on and carried on and used
forever and ever. It's a lot of these, a lot
of these big name barbecue companies and the ones that

(01:25:19):
make the spices and different sauces and spices and rubs
and all of that stuff. They started in somebody's backyard.
Just like most things that most good businesses do. It's
just one person's idea, one person's idea, and they get
started and they get after it and it turns out
pretty well for the rest of us. Speaking up barbecue,

(01:25:41):
I went and got that poker chip off my desk.
The company that it's really just a guy and his wife,
but he's got a forty foot long pit that he
travels with, and yeah, it's a pretty impressive thing.

Speaker 1 (01:25:57):
C RQ Barbecue. It's the name of the company, c
r Q BBQ. Haven't even looked for a website yet,
don't know if he has one, but I bet he does,
and I bet he stays pretty busy too. Barbecue that's
such an American thing, I think, and and I'm glad

(01:26:18):
and it's even mostly a Texas well, we have Texas barbecue.
Other people in other parts of the country, I think
they have barbecue, and they don't a lot of times
they have stuff they have, you know, they they cook
it over an open flame outside in the backyard.

Speaker 2 (01:26:37):
But and I've been to a few of those on
the East Coast. I've been to a few of them
all the way around the Gulf Coast. And just I'm
a Texan and I like Texas barbecue. I like ribs
where the meat just you you pick up the rib
and the bone just kind of slides out. It's just

(01:26:57):
that tender. There's nothing, nothing for the meat. The meat
doesn't stick to the bone anymore. It just it just
says out with you bone and then you just pick
it up and you take a bite and you realize
that you're gonna take another bite until you can't eat
another another ounce of that stuff.

Speaker 1 (01:27:18):
I like that.

Speaker 2 (01:27:19):
I like brisket, well, just anything that's served at a
barbecue place.

Speaker 1 (01:27:23):
I'll eat it.

Speaker 2 (01:27:25):
I don't care what it is up to an including
banana pudding. That's not exactly traditional barbecue, but it pairs
well if you want to get fancy and talking fancy terms.
It pairs well with a brisket sandwich. And I can
vouch for that because Rudy's did a lot of catering
for us years and years ago, and we would often

(01:27:46):
get sandwiches. There'd be brisket sandwiches, sausage sandwiches, and banana pudding,
and I can promise you from experience that all.

Speaker 1 (01:27:56):
Three go well together. And there's that all right, Back
to the out of doors.

Speaker 2 (01:28:04):
Something else that we're gonna have to start thinking about
really really soon, really really soon, is dragging out the
old winter clothes. I'm gonna go it's gonna be forty
something when we tee off, well, maybe fifty when we
tee off on Monday. I'm gonna go find myself a
little ski cap to put on my head. Haven't gone
looking for one since probably March, but I'm gonna be

(01:28:28):
digging one out so that if I can't find one,
I'm going to the store and I'm gonna get one
all of these things that we have to endure to
be outdoorsman especially, there's nothing that's potentially colder, I think,
than sitting in a box blind or even a groundstand
anywhere on a deer hunt, especially if it's bigger, because

(01:28:52):
the body heat that you generate in there, If it's
comfy enough for two people or maybe three, if you're
in there by yourself, they're not a whole lot of
body heat getting trapped in there. It's gonna find its
way out through a window. It's gonna find even if
you keep the windows closed. You can't warm those things
up without help from outside or without really really good clothing.

(01:29:13):
It starts with the clothing, because no matter where you are,
the air around you is gonna at least start out
super cold. If you can warm yourself up in a
deer stand to the point that you have to unzip
your coat or take off a layer or something more
power to you. Some can, some can't. That's where the
little hand warmers come in. That's where portable heaters come in.

(01:29:34):
I think some people tend.

Speaker 1 (01:29:37):
To go overboard with artificial climate control in box blinds
because I think part of being out there is being
being in the minute, in the moment, in the elements
of where you are. And I don't mind bringing little

(01:29:57):
hand warmers to put my hands in into, or a
hole with my hands inside a little one of those
muffs hand warming muffs that you can buy. You just
kind of buckle.

Speaker 2 (01:30:08):
It around your waist and you can rub your run
your hands in from each side, nice and fuzzy and
warm in there. Well, if you're holding two hand warmers,
it gets warmer faster, and it's a very comfortable feeling.
I used to do that when I was waterfowl hunting.
That got me through a lot of really cold days
on that prairie because I didn't like wearing gloves and
trying to blow duck and goose calls. It just doesn't

(01:30:29):
work well. When I figured that out, I thought I'd
just hung the moon and it just made all the
difference in the world. And same into deerstand you don't
really want to have to try to pull that rifle
trigger with a big, old heavy glove on. And so,
but if you take your gloves off and leave them
off for any period of time, your fingertips start to

(01:30:50):
go numb, and that that doesn't promote safe shooting either.
So there's a lot of things we can talk about.
I'll unpack some up when we get back from this
break at the top of the hour. We'll do that
now so I don't get late again like I did
on Frankio on the last one. Tee it up with
Belleville Meat Market. If you have not been out there yet,

(01:31:11):
you have missed out on well, you're behind. Since deer
season started at hundreds, I'm sure already of people who
have taken their deer out there because they do one
of the best options, best menused, if you will, for
deer processing of anybody out there, and they've been doing
it for forty plus years. They have plenty to eat

(01:31:32):
while the snack foods that you like to eat in
the stand. When you get a little chili, maybe you
want a little dry stick, maybe you want some sausage.
They've got two dozen plus flavors of sausage you can buy.
They've got dry stick, They've got beef jerky, turkey jerky,
all kinds of things you can haul into that stand
to make yourself a little bit more comfortable. They've also
got everything in the meat market. Of course, in addition

(01:31:54):
to wile game processing. The wild game processing is year round,
by the way, but right this time year they devote
an entire building, which they built I want to say
about five years ago, now maybe six. That whole building
is devoted to nothing but wild game processing until the
end of the year season. That's a long ways out.
Got barbecue meals served up daily ten to seven that's

(01:32:16):
not bad. And they're taking orders for those pecan smoke
turkeys for the holidays. You need to go ahead and
reserve one. Get that big old bird. They're eleven to
thirteen pound birds, and then make a good meal for
about ten to twelve people. They've got homemade stuff, poor tenders,
just on and on and on. The list goes on
and on. Either go there or get on the website
and check it out. Go there, you get to enjoy

(01:32:38):
that meal. Get on the website. You're gonna wish you'd
gone out there for the meal. They're on Highway thirty six,
about fifteen minutes north to Sealy, fifteen minutes south of
him said, and again, if you can't get there, they'll
ship whatever you want to your door, short of short
of maybe a whole cow. Belleville Meatmarket dot Com is
a website Belleville Meatmarket dot com.

Speaker 1 (01:33:02):
All right, third and final hour starts now.

Speaker 2 (01:33:04):
Forrest sent me a picture of holy Cow, sent me
a picture of his his cheater box.

Speaker 1 (01:33:12):
His forward facing sonar.

Speaker 2 (01:33:14):
And yeah, the crappie in that tree probably would fill
a trash can and maybe a second one.

Speaker 1 (01:33:22):
I don't know.

Speaker 2 (01:33:22):
That's a lot of that's an awful lot of fish.
Seven one three two one two five seven ninety. I've
got I've got to go over here and take a
look at something real quick. By the way I take
I took a look at the surfside beach cam from
Saltwater Recon and the tides way way out. There's a
lot lot of sand there before you get the water.

(01:33:44):
The water, it actually looks pretty calm, which it should.
There's a I think, let me go back to this
wind where live wind report from I Wind Surf uh
currently it's still really really calm along the entire coast.

Speaker 1 (01:34:00):
Let me go. Let's see there's Houston going all the
way over to Savine.

Speaker 2 (01:34:04):
We're looking at single digits and low single digits pretty
much everywhere along the coast and inshore hot fifty sixty
seventy five miles there's just not much wind blowing anywhere.
There's some anomalous fourteen up at where is that? Let

(01:34:25):
me see, Oh it fayed in Lagrange actually, but that's
that's the only Well, there's a couple of tens too,
but they're also up here in Houston and north of Houston.
So let's just call it calm along the entire Texas
coast and that goes for all the way down to Harlingen. Yeah,
it's a good day to be down on the beach

(01:34:47):
if you just want a pretty day before it gets
really really chilly, which it's going to do. Nothing we
can do about that. Seven one three two one two
five seven ninety Email me Doug Pike at iHeart media
dot com. Let me check one other thing real quickly.
Here stand by, click on that. Yeah, that's where is

(01:35:12):
the That's what I want to see right there. I'm
going I'm looking a little bit of golf stuff.

Speaker 1 (01:35:18):
And we've got the the El Cardinal at Diamante over
in Los Cabos. Not a bad place to be.

Speaker 2 (01:35:27):
Not gonna be cold there on Monday morning, I'd be
willing to bet. But anyway over there, uh, there actually
is a golf tournament going on, and the PGA Tour
players playing along, uh, those of whom are not totally
secure with their standings on tour, and there's a good
tournament going on. They're they're letting these guys put up

(01:35:48):
some scores through two rounds. Let's see, yeah, through two rounds. Uh,
Matt Schmidt was, well, he went sixty four to sixty three,
and they are how can that be? Hang on, that's
ten maybe and seven nine? Ooh yeah, good, heavens this

(01:36:16):
guy he actually did that, shot sixty four sixty three,
seventeen under pars through two rounds, Thank you very much.
The next two, Nick Dunlap and Sammy Volkmaki both shot
sixty ones on Thursday and shot sixty seven's yesterday. They're
sixteen under pars through two rerounds. That took me aback

(01:36:39):
that they had already gotten that far below par. When
I saw that seventeen, I thought, well, that's pretty good
for three rounds. But that was for two Excuse me.
That was the first look I've taken at this this morning.
To forgive me, I've had food on my mind. So
down to fourth place Chad Ramy then at fifteen under par,

(01:37:00):
Perez at fourteen, along with Ben Griffin, a pair of thirteen's,
Trevor Cohne and Mason Anderson, a handful of twelves. I'll
read them and then stop, because there's a lot. Eric Cole,
Justin Lower, Carson Young, Taylor Moore, France, Francesco Molinari excuse me,
Francesco and Patrick Rogers. Then there's Higgo and Hostler, a

(01:37:23):
couple of names you might know a little bit better.
Actually down there, Matt Coocher's playing in this tournament. He's
eleven under par through two rounds. Yeah, that's about That's
about as big a name as I think I'm gonna
find here.

Speaker 1 (01:37:38):
But that's okay, that's okay.

Speaker 2 (01:37:41):
These guys are still, like I've said forever, unless your
business card says PGA tour player, don't ever challenge any
of these guys to a money game, because they'll just
take your money. They'll take your wallet, they'll take your car,
and once they've got all that, who knows, they might
just take your wife.

Speaker 1 (01:37:59):
Who knows?

Speaker 2 (01:38:01):
Seven one three two one two five seven ninety Email
me Dougpike at iHeartMedia dot com. Those guys are good,
just like the advertising says. That was one of the
best pr PR campaigns I've seen in a while. It
was it was just straight to the point. It didn't

(01:38:21):
it didn't dance around, it didn't hop around, it didn't
blow smoke screens anywhere.

Speaker 1 (01:38:27):
They remember that.

Speaker 2 (01:38:29):
You just said, these guys are good. And that was
probably one of the most understated endorsements for anything that's
ever been presented as a as a campaign to get
you to watch or buy or whatever. These guys are good. Yeah,
you think you're good at golf. That's maybe maybe that

(01:38:50):
would have gotten people's attention. You think you're good at golf,
watch these guys and they're doing it. And if they
make If we make bad shots, we lose a dollar
five dollars, maybe fifty one hundred if you're a high roller,
or more if you're a really high roller. But you
don't care really because it's not what you do for

(01:39:11):
a living. These guys do this for a living. And
if they don't make puttsfall, if they don't chip close
to the hole, that they don't.

Speaker 1 (01:39:17):
Hit drives down the middle of the fairways, they lose
their livelihood.

Speaker 2 (01:39:22):
And a lot of these guys, I'm not sure what
they would do if they're not playing golf, they won't
have to ever know. That's the good thing for most
of them. I think a few of them I've known
have gone into maybe insurance or financial things, but most
of the ones who play golf, and now especially since
there's the Tour champions, most of these guys remain attached

(01:39:46):
somehow to golf. They get into course design, like my
friend Hal Sutton did. They get into all kinds of
different things, but they're golf related things because that's the
world they know best and that's where they can shine
the most. It's really fun speaking of golf design. It's

(01:40:07):
interesting to listen to the best designers talk about what
they see when they walk into a property and walk
onto a property and start walking around that property and
trying to envision what it will look like that would
The creativity of that fascinates me because as a creative writer,
I know what it takes to try to get something

(01:40:32):
out of nowhere and put it onto paper. And what
these guys do is take a piece of property that
does not look anything like a golf course and turn
it into a golf course, a championship golf course.

Speaker 1 (01:40:45):
It's one thing.

Speaker 2 (01:40:47):
To just mow down, take down a bunch of trees,
cut swaths through the trees, if you will, and then
lay down some sod and put a t box on
one and put a hole on the other and call
it a golf course. And I played on a lot
of those, believe me. There was a course out in
Katie for a long time when I was much younger.

(01:41:09):
That was the whimsical, bad investment of a farmer out there.
It was never in good shape. I literally I hit
a drive right down the middle of a fairway and
literally lost that ball in what was cut as the fairway.

(01:41:29):
There was so much undergrowth and just leaves and whatnot
that I couldn't find my ball in a fairway. That
was the last time I played that course. By the way,
I shouldn't have played at the times I did before that,
but it was cheap and I didn't have any money,
and I liked the game. There are some great golf
courses around here, and if you haven't played as many
of them as you'd like, maybe put them on your

(01:41:52):
bucket list. Put them on your list for holidays. Somebody says,
I just don't know what to get you for Christmas.
Find the one best daily feed course you want to
play that you haven't played yet, and say, you know what,
go buy me a twosome at that course and I'll
take my best friend, or I'll take you or whatever.

(01:42:15):
Wouldn't be a bad idea. I got a couple of
places in mind. I'm very blessed in having covered golf
so long for the newspaper and getting to play so
many places that I've played most most of the golf
courses around here. I can't think of one offhand that
I haven't at this point. Oh yes I can. It's

(01:42:35):
a private course, and and honestly, I don't have great
desire to play it for reasons that aren't necessarily I'm
not going to say I'm on the air because it's
just it's some personal stuff that I don't like about
the place. But other than that, other than that, I
think i've played most of.

Speaker 1 (01:42:55):
Them, if not all.

Speaker 6 (01:42:56):
Now.

Speaker 2 (01:42:56):
I haven't seen the remake yet of Brabourn, and I
haven't seen the remake yet of river Oaks, both of
which were done several years ago. And mostly that's my
fault for having the schedule I have. But I'll get there,
I will. I love a good golf course. I love
a good golf course seven one three two one two

(01:43:16):
five seven ninety Email on me Doug Pike at iHeartMedia
dot com. Cowboy Zamanski is the He's the best knife
maker I've ever known, certainly, and in one of the best,
probably one of the top ten in the entire country.
And if you go out and visit Phoenix Knives, you'll
kind of understand why. If you'll see some of his work,
you'll understand why it takes so long to build a

(01:43:38):
truly custom knife, and why it's worth so much to
have one of those or to gift one to one
of your friends this holiday season. He's been out there
since nineteen seventy nine. He's on Main Street in Belleville.
He moved down the street a little while back so
he could have more space, and he has filled that
space with more knives, more or journeymen who are working

(01:44:02):
under him and learning that trade and building knives as well.
He's got about one thousand knives on display in that
space at any given time. And if you're looking for
anything to give to anybody who's an outdoorsman, who's a chef,
who uses knives on a regular basis, that's the place

(01:44:25):
to go to get them something that they'll never forget.
They'll never forget anything that comes out of Phoenix Knives.
They sell all kinds of knives, folding knives, hunting knives,
fishing knives, kitchen knives, steak knives. If they don't have
it there, they'll build it for you. This is where
knives get born. It's the baby factory of knives. More

(01:44:48):
than a thousand in that story at any given time.
That's a lot of mouse to feed if they were
real babies.

Speaker 1 (01:44:53):
Phoenix Knives dot Com is a website.

Speaker 2 (01:44:55):
If you want to go out there and learn a
little bit about knife making, they will actually take you
through the and allow you to make your own little knife.

Speaker 1 (01:45:04):
To take home with you. Phoenix Knives dot Com.

Speaker 2 (01:45:07):
That's the website right there on Main Street in Belleville
since nineteen and seventy nine.

Speaker 1 (01:45:13):
Phoenix Knives dot com.

Speaker 2 (01:45:21):
Hold on two seconds, nine twenty now on Sports Talk
seven night at the Doug Pike Show. Thank you for listening.
I really do appreciate it. On my fasting day and
it's no fancy deal. It's just I'm just trying to
ride out not eating until I can hopefully go in
and walk in and get blood drawn for physical I've
got to have next week for insurance purposes. I don't

(01:45:43):
anticipate any problems. If there are, I'll be stunned and
grossly disappointed after having genuinely made an effort to eat
less junk. I can't remember the last time, well, I
take back, I honestly can't remember exactly when it was

(01:46:04):
the last time I bought and brought home potato chips
from the supermarket.

Speaker 1 (01:46:09):
I just I just don't buy them anymore.

Speaker 8 (01:46:12):
Now.

Speaker 2 (01:46:12):
If somebody's got some left over here at work, or
occasionally if they're in front of me, I might eat
one or two. But there was a time when I
would sit down and eat almost a whole bag. And
I'm talking about the big bag, the fun the party bag.
You know, let's go, let's go all in sour cream

(01:46:33):
and onion. Yeah, even better. Some now they have too
many flavors though, by the way, I think there's like
a loaded mashed potato potato chip that doesn't appeal to
me at all, and some of the other ones. It's
kind of like lower colors. There are always going to
be more and different lower colors because if they stop

(01:46:56):
making new stuff, then people start looking else for something
new to throw. I've had back when I was at
the paper, a lot of soft plastic companies would send
me samples and stuff, and I've got a lot of
that in the garage still, because there would be just

(01:47:16):
too many, and I'd give away as many as I could,
as fast as i could, the ones that I thought
would really work. I never was one to give a
lot of lures to someone unless I thought they would
catch fish. And I got plenty of stuff that I
just looked at and said, you know, I can't throw

(01:47:37):
that out there. And I'm sure if you threw it
in front of the hungriest fish in the school, it
would eat it. But the reason we have so many
options now is because everybody's trying to build that better
mouse trap. Everybody's trying to build that better lure, the
one that's going to catch you a state record flounder
or a state record trout or redfish or whatever. Don't

(01:48:00):
catch that flounder now, holy cow, not until December the sixteenth. Anyway,
we're in the early well about in the midway stage,
I guess now. All mode now kind of early stage
is still of that six week closure November first to
December fifteenth. No retention of flounder whatsoever. No, no, no,
don't do it. I don't care if it weighs twenty pounds.
Don't kill it. Just set it back in the water,

(01:48:23):
pat it on the head, tell it thank you, and
ease it back in. Let it get away. There's gonna
be some really good fishing this year. I'm so convinced
this winter is going to be really, really good, thanks
in part to three out of five or two out
of the five trout that everybody was catching last year

(01:48:44):
having to go back into the water.

Speaker 1 (01:48:46):
That makes a difference.

Speaker 2 (01:48:48):
We have so many people fishing in this region now,
so many people fishing the Galveston Base, the whole entire
Texas coast, that the impact was real. You can't convince
me that. So many fishermen with so much knowledge. Now
it used to be, yeah, I don't want, I don't
want to go back in the day on you. But

(01:49:09):
here's here's what happened. When I was learning to fish,
you only could learn by doing. Really Now you could
get on the phone, the one that was hanging off
the wall in the kitchen, or the one maybe in
the hall on a little pedestal table. You could get
on that phone and talk to somebody else who liked
to fish and ask them questions. But that's as close

(01:49:33):
as you could come to really getting deep dive of
information short of actually going fishing. Now you can, if
you can learn to cast in your backyard, you can
get online and learn where to go, when to go,
how to go, what to look for, what to throw,
how to tie the knot, what lure, what reels to use,

(01:49:56):
what rods to use. You can get all that information
at your fingertips, and that greatly shortens the learning curve,
it greatly. It makes it possible to learn in maybe
say two or three months of intense reading and whatnot.

(01:50:18):
You can learn as much as it would take a
fisherman from my era to learn over it would take
us five ten years to learn what you can learn
in a week of just studying, studying, studying videos, watching techniques,
watching watching explanations of why the water looks a certain

(01:50:41):
way it does coming around that point, or how to
tell where the drop offs are, or where the pockets
of sand are in the grass beds, and without ever
having to get your feet wet, without ever having to
get on the water, or even near the water.

Speaker 1 (01:50:58):
You could live in Topeka, Kansas, and if you had.

Speaker 2 (01:51:01):
Someplace where you could practice your casting, you could probably
become in really a short time a proficient, not great,
but at least an effective and proficient salt water fisherman.
Now you'd have to get yourself to the coast and
find your way onto a boat, but you wouldn't make

(01:51:22):
a fool of yourself when you got out there and
you opened up your tackle box and it looked a
lot like the guy's tackle box you were fishing with.
Had the same lures in there, you had the same casting,
You knew how to tie the same knots. All of
that stuff you can do just in a blink, in
the blink of a relative blink of the eye.

Speaker 1 (01:51:40):
It's amazing.

Speaker 2 (01:51:42):
I want to shift gears to waterfowl too, And I
don't want to neglect this, because this front we're gonna
catch here over the next day and a half two days,
all this wind that it's going to bring, and that
nice bright moon we've had lately, Between the two of those,
I would expect that we are going to have a

(01:52:03):
major difference in the number of ducks we got around here.
A major difference in the number of ducks and what
I'm every time I look at blue sky in cold
air in the wintertime, I flash back to countless, countless
encounters with pintails on the prairie. They just they come

(01:52:25):
out of nowhere, They start super high, and then just
very slowly and very surely wind up right where you
want them. If everybody in the blind can stay quiet,
if everybody in the blind can stay still, if the
dogs don't jump out and splash around, it's really pintails
are challenging, and they're beautiful, and they're pretty dog on

(01:52:49):
tasty too. That's I got to be my favorite duck.
It really really is. And if you're a Mallard guy, great.
I love timber hunting for mallards. I like prairie hunting
for mallary. Some of them little bitty potholes of water
out on that Katie prairie were where you would find
the mallards if they were there.

Speaker 1 (01:53:07):
And if you drove by that little.

Speaker 2 (01:53:08):
Pond and you didn't see a mallard and you wanted
to go Mallard duck hunting's go home. Because if there
weren't any on that pond, there weren't going to be
any over the rice fields or anywhere else out there.
That was just their thing was the little bitty pieces
of water like them. They're beautiful ducks. Like wood ducks too.
I saw wood ducks flying over the golf course the

(01:53:31):
other evening, right as it was getting kind of late.
They weren't hugging the tree line either. They were kind
of up and cutting. They were taking a short cut. Basically,
the tree line follows a creek and it's kind of
a winding thing from roosh to.

Speaker 1 (01:53:44):
Feed for those wood ducks.

Speaker 2 (01:53:47):
These guys were cutting straight across the very well manicured
fairways at about probably they were probably thirty five forty
yards up and being really quiet too. For some reason.
Usually they'll screech about that time of day. They weren't
making any noise at all. All right, let's take this break,
come back, talk a little bit more about the outdoors.

(01:54:09):
I'm telling you the whole reason I'm I'm starving this
morning is because I'm I don't want to be late
to Kobe Stevens golf tournament on Monday. That's the bottom
line right there. Couldn't make any appointments. I was frustrated
as could be yesterday afternoon. But the woman I talked
to at the Quest Lab that I'm going to go
to assured me that if I was, if I would.

Speaker 1 (01:54:32):
Come in there a little bit later in the morning.

Speaker 2 (01:54:34):
They close at noon, and if I would come in
there a little bit later then about like nine.

Speaker 1 (01:54:39):
Or ten o'clock, which I said, I have to.

Speaker 2 (01:54:42):
She said, most of the people that come in on
the weekends for these kind of tests are here bright
and early. They want to get in and they want
to get out and go get breakfast. Well, that's that's
what I want to do too. That's what I want
to do too. Kobe stevens tournament means that much to
me that I'm I'm willing to starve today and if
I have to, I'll be on the Quest doorstep at

(01:55:04):
six o'clock on Monday morning.

Speaker 1 (01:55:06):
I want to get out there.

Speaker 2 (01:55:07):
I want to help him with Mosaic, raise money for Mosaic,
which is a fantastic organization that deals with people's mental
health and drug issues and gets these people back on
a better track than they were on when they got
themselves in trouble. Kobe Stevens' golf apparel a good place

(01:55:28):
for you to go find men's and women's clothing and
kids sizes as well. Great looking stuff for the golf course,
great looking out doors gear.

Speaker 1 (01:55:36):
Now he's got some fishing pieces in there that look
really good.

Speaker 2 (01:55:41):
And as I've always told you, Kobe Stevens is one
of the nicest guys, one of the most giving guys
there ever was. He gives back to the community that
helps him be successful. Kobe Stevens dot Com is the website.

Speaker 1 (01:55:54):
Go check it out.

Speaker 2 (01:55:56):
Find a shirt that you think somebody in your family
will like. You can get sizes, like I said, men's, women's, kids.
The men's sizes go up to four x, so that's
going to cover most of us.

Speaker 1 (01:56:05):
Okay.

Speaker 2 (01:56:06):
Kobe Stevens dot com co O B Y S T
E V E N S. Kobe Stevens dot com nine
thirty four on Sports Talk seven ninety The Dougpike Show,
Thank you for listening.

Speaker 1 (01:56:21):
Certainly do appreciate it.

Speaker 4 (01:56:23):
Uh.

Speaker 2 (01:56:23):
During that past segment, there was a phone call that
came in and I saw Frankie was talking to the
guy and didn't know what was talking about, and all
of a sudden he hung up.

Speaker 1 (01:56:32):
What's going on? So I got an email from Frankie.

Speaker 2 (01:56:35):
This says lots of this is from Marvin by way
of Frankie.

Speaker 9 (01:56:40):
Uh.

Speaker 2 (01:56:40):
This fella's wondering about phishing licenses and what why people.

Speaker 1 (01:56:47):
Are paying for him and and what we get for
our money.

Speaker 2 (01:56:51):
And basically the fishing license and the hunting license are
designed so that the people who manage the wildlife and
fisheries who have they're not perfect ways, but they have
ways of counting how many deer there are, how many
red snapper there are, how many speckl trout there are,

(01:57:13):
how many quail there are, and doves and all of
that loosely counting those and then weighing the setting of
the limits on how many hunters or fishermen we have
targeting those resources, and so if we didn't, and the

(01:57:37):
money that's used, the money that's raised is used to
fund the research that goes into making sure we don't
overfish or overhunt a population. It costs money to do
all that stuff. It costs money to have game wardens,
It costs money to have parks and recreation areas. It

(01:57:58):
costs a lot of money. Frankly, in the parks wat
left apartment deserves about two to three times what it
gets for the work it performs and the quality of
work that is. But I digress. So you've you've got
your fishing licenses that say that tell people they can
go fish legally, and you've got your hunting licenses. And

(01:58:20):
so let's say in a teeny tiny world, there are
ten people who buy deer hunting licenses, if you could
narrow it down that much, and they want to go
hunt on the two hundred acres of land that that
deer hunting license they bought gets them access to.

Speaker 1 (01:58:40):
Well, if there are let's.

Speaker 2 (01:58:42):
Say, let's say the carrying capacity of that land is
one deer for every ten acres, well, then on two
hundred acres there might be twenty deer on the place
if all's going well.

Speaker 6 (01:58:56):
And so.

Speaker 2 (01:58:58):
If you've got ten guys going hunting for twenty deer,
they're going to take half that population out. I'm getting
in the weeds on this, and I don't want to
go into a math lesson that's that's kind of foolish.
But the bottom line is the money goes to management
of these resources and assurances that we don't overstep our
bounds and cause population to collapse or even be threatened

(01:59:23):
with collapse by disease or starvation or something crazy that
comes along.

Speaker 1 (01:59:27):
That's the last thing we want.

Speaker 2 (01:59:29):
We want what we have now, which is a fantastic
state full of incredible wildlife and fisheries, and we want
to maintain all that and that's where that money goes.

Speaker 1 (01:59:40):
Now.

Speaker 2 (01:59:42):
The offshore stuff is a little more difficult. It's very
difficult to count how many red snapper there are, count
how many kingfish there are, or blue marlin. You don't
just trip over them when you go walking around out
there and they move. They're like birds. They can fly
away and they'll move long distances. But all we can

(02:00:04):
do is what we can with what we've got, and
that is dock side surveys and mail out surveys that
are done randomly, and you just kind of get an
idea and a feel for how much. Maybe some of
the coastal tackle stores can give Parks and Wildlife Department
an idea of what's being consumed out there from the resource.

(02:00:28):
By the number of hooks they sell, or by the
number of lures they sell. There's all kinds of factors
in all kinds of ways. You can count stuff, but
when you can't see them. It's really hard to count them.
That's why fish are so hard. At least with deer.
They'll go out at night and run spikelight spotlight checks
and just count eyeballs, count eyeballs and divide by two

(02:00:49):
and that'll give you exact number of deer out there.
A whole lot of stuff that goes into this, and
it's important to buy those licenses. And one of the
things that I emphasize to anybody and everybody, if you're
not a consumptive outdoors person, but you love hiking, or
you love birding, or you like to go look for snakes,
or whatever it is you like about the outdoors, go
ahead and buy just a general fishing license or a

(02:01:11):
general hunting license and make some contribution to the resource
that you enjoy, because it really mostly falls on the
backs of hunters and fishermen to support all of these
places and things that we love.

Speaker 1 (02:01:26):
So hopefully, and that's, you know, that's something else.

Speaker 2 (02:01:30):
My friend Philip Mount, many many many many years ago, somehow,
some way, it was I, he says, who talked him
into buying a lifetime hunting license, a hunting and fishing license,
or I think he got lifetime hunting, I think, and
every almost every time we talk, especially around this time
of year, he reminds me of that and thanks me
for encouraging him. Encouraging him to do that because he

(02:01:54):
saved himself a ton of money in the process. It
was a big investment at the time, it seemed like,
but since then he hasn't had to go buy that
license anymore, and he's he made that contribution early, and
I'm sure the Parks and Wildlife Department appreciated that.

Speaker 1 (02:02:12):
Let's go talk to John. John, what's up.

Speaker 9 (02:02:16):
Well, I'm scratching my head a little. I'm not I'm
not gonna argue with you, but I'm wondering there's sort
of a something contradictory thing with the speckl trout. Remember
you always talked about how the average speckl trout person
fisherman gets catches one trout on an outing, right, Still true.

Speaker 4 (02:02:37):
So so.

Speaker 9 (02:02:39):
Going from a five to three limit, which I agree with,
I think it's great and it's going to help if
the average fisherman only catches one, going from five to
three can't have that big an impact. Now I realized
that's an average and a lot of guides, you know,
get lots of numbers, but he just they don't completely

(02:03:01):
add up, you know what I'm saying.

Speaker 2 (02:03:02):
Well, you kind of just answered your own question, though,
because the average fisherman still catches about one. They leave
the doc all excited, they buy twenty dollars worth of
live shrimp, and they're four of them on the boat,
and twenty bucks doesn't get you many of them anymore.

Speaker 9 (02:03:17):
But them on the boat, the average oh my god.

Speaker 2 (02:03:22):
Yeah, but they catch their four trout and a couple
of drum and a sheep's head or two, and maybe
a flounder whatever, some redfish, and they're happy, and they
haven't really knocked a hole in the resource. But for
every average fisherman out there, uh, there's another guy who

(02:03:43):
hires a guide and he and his buddies go and
they catch They used to catch five, Now they catch three.
And those fish, every everybody who catches more than three
when they go can't do that anymore.

Speaker 1 (02:04:00):
War and every one of those.

Speaker 2 (02:04:01):
Other fish, the ones that they would have absolutely killed
when they went out there, get to swim off.

Speaker 1 (02:04:08):
And you can't you can't ignore that.

Speaker 9 (02:04:10):
I mean, I agree, I agree, but it's it's I
think a lot more people were catching more than one.
Then that data suggests where I was really going.

Speaker 1 (02:04:20):
With that's a possibility as well.

Speaker 9 (02:04:21):
Yeah, that's a possible, uh, because it's you know, uh,
I understand they do the best of them with creole
surveys and doc surveys and all those kind of things.

Speaker 1 (02:04:31):
But I think a.

Speaker 9 (02:04:33):
Lot more people if if if the five to three
limit it's having as big an impact, which I think
it probably is, that means more people were catching more
than they probably knew. And that's okay too.

Speaker 2 (02:04:47):
I'll tell you another something that it just came to
my mind that I haven't heard discussed before. And if
you've done a lot of fish, and you'll understand where
I'm going with this. The average trout fish, Okay, the
guy who's going to go out there and catch one
that one keeper if he goes out there and there's
birds working somewhere, or he happens to just heave his

(02:05:10):
anchor over the side of the boat in a place
where there's a bazillion ten to twelve inch trout, and
then maybe one and one hundred of those is fifteen
or sixteen inches, and he catches one of those, but
he goes through twenty or thirty little fish that I
think the three fish thing will give that guy an

(02:05:32):
opportunity to catch more keepers and quit killing all the
little fish that he's killing trying to get to one.
Because he likes the action, you know, he likes he
likes feeling that rod ben, he likes that strike. But
oh darn it, it's another ten inch.

Speaker 1 (02:05:46):
One, you know.

Speaker 9 (02:05:48):
Yeah, sense, well to circle back to your earlier thing
on the game, Yeah, cooking game. You know, it's simple
as better, nice medium sized trout ful, a a little
butter in the pan, little Tony's about thirty seconds per
side and a squeeze eleven is impossible.

Speaker 1 (02:06:10):
To beat it, truly is. Yeah, there's nothing wrong with
that at all.

Speaker 9 (02:06:13):
Don't try to get fancy with it, don't you just
don't bread it, don't deep fried the little butter in
the pan the little tony's.

Speaker 2 (02:06:21):
You mind if I like, maybe, mind if I put
an ice cream scoop full of.

Speaker 1 (02:06:25):
Crab meat on top?

Speaker 11 (02:06:28):
I do, because save that crab meat.

Speaker 9 (02:06:31):
For when you catch a flounder.

Speaker 1 (02:06:34):
Okay, thank you man, that's a great call. John, thanks
a lot, buddy, all right, they see audios. Holy cow,
that was funny. That really was man, uh, Frank, you.

Speaker 2 (02:06:45):
Get him on the phone. We'll talk to him as
soon as I get back. I'll give him some time.
Right now, I'm gonna take this last break.

Speaker 1 (02:06:51):
Speaking of food, Holy cow.

Speaker 2 (02:06:53):
If you don't want to do the cooking and you
like text mex food, head to Berryhill down there in
sugar Land berryhillsugar land dot COM's website. Berry Hills has
been there thirty years. I don't know, somewhere in that neighborhood.
I know I've been eating there for that long. My
wife and I have. We moved in more than thirty
years ago now, and the minute we found Berry Hill,

(02:07:14):
we kept going back and kept going back and kept
going back. And it's rare that a week goes by
that we don't eat at least one meal from Berry Hill.
That's very true. They're a family style restaurant. You don't
have to get all fancied up and dressed up. You
just go in there as is. As long as you're decent,
they'll seat you at a table. You can go sit

(02:07:35):
down wherever you want. Actually, the left side is kind
of family tables and booths, right side of sports bar
and outside on the way in, you'll see their outdoor dining,
which has become really comfortable. This time of year, it's
very pleasant to be outside. It was a little warm
during the summertime, but it's really really nice out there now.
Just a good old fashioned family restaurant, family owned, family operated.

(02:07:58):
And by the way, the two cooks in that kitchen
each have been there more than ten years. So what
you're gonna get is a very consistent product. You're gonna
get traditional tex mex with a Berry Hill flare, with
these two cooks imaginations adding just that little difference that
makes their fish tacos the best I've ever eaten, that

(02:08:21):
makes their seafood enchiladas the best I've ever eaten, On
and on and on. Everything in there outstanding. My son
was a fan of the cheese enchulada. Is a very
simple thing, but he liked them more than the cheese
enchiladas he ate as a kid in the other restaurants
we went to. Berryhillsugarland dot com is a website if

(02:08:42):
you get down there.

Speaker 1 (02:08:43):
They're on fifty nine at Sugar Creek Boulevard.

Speaker 2 (02:08:47):
I think it's called Sugar Something Boulevard going outbound at
Sugar Creek Boulevard, coming inbound. Either way, you'll find it
and you'll love it, and they'll be glad you got there.

Speaker 1 (02:08:56):
They're cater anywhere too. If you got a big.

Speaker 2 (02:08:58):
Swarm swarm, as they say, and you need to feed
a lot of people some delicious food, call Berry Hill.

Speaker 1 (02:09:05):
That'll take care of you. Berryhillsugar Land dot Com nine.

Speaker 2 (02:09:11):
Fifty on sports Sox seven ninety. I've got a little time.
I got two guys I want to talk to, and
I'm gonna tee it up with James, he's been there
a while. Then I'm gonna get over to my buddy,
Captain Scott's down by James and there we go.

Speaker 1 (02:09:23):
James, what's up?

Speaker 7 (02:09:23):
Man, Douglas, what's all Boddy?

Speaker 1 (02:09:27):
What are you doing? James?

Speaker 7 (02:09:28):
Fly?

Speaker 1 (02:09:28):
Holy cow?

Speaker 7 (02:09:30):
Oh man, I'm the drive here and get a guy
big Nod. Just put my boat out last night and
I was listened to that gap about the trout limit. Yeah,
I'm will preface my statement with this, I don't care
what the limit is. Fifty percent of my guys don't
even keep this, you know. And in the wintertime and
in the winter and spring on my white fishing trips,
I don't let nobody keep them I'll let me keep

(02:09:51):
maybe two that they want to eat. Yeah, so it's
not about the waymen. But I'm gonna ask you this question.

Speaker 4 (02:09:57):
And you be honest. Okay, Dave, change delimit from.

Speaker 7 (02:10:00):
None to twenty to ten to five to three, and
you tell me any of those ever made it better?

Speaker 1 (02:10:08):
You don't think the three is helping?

Speaker 7 (02:10:10):
Hell no, you tell me do you think it's made
it better?

Speaker 2 (02:10:15):
I feel like with the slot they put on them,
we're getting a little I think we're getting more fish
to keeper size and then beyond hopefully.

Speaker 7 (02:10:24):
Well happened, man, Yeah, what's happening? And me and my
guys were just talking about this.

Speaker 4 (02:10:30):
About the fishery.

Speaker 7 (02:10:31):
Then I'm excluding down south. I'm coming from Matagorda back
up to us.

Speaker 1 (02:10:36):
Yeah, okay, that's a different thing. Different.

Speaker 7 (02:10:38):
Yeah, And I'm not trying that like I'm somebody good.
But I go every.

Speaker 6 (02:10:42):
Day and I catch them.

Speaker 7 (02:10:43):
Yeah, if you cared about I got my three or
got my six or got my nine, I can catch
them every day. Sure, But I don't care nothing about that.
We catch a release big Like yesterday we didn't keep
eight fish. We call thirty three trout. Yeah, it was okay,
but we fished four o'clock and Mick and I were
just talking about this on Iron Ends. The whole deal

(02:11:06):
about why the fishery doesn't get better is this environment. Yeah,
regulate yourself.

Speaker 6 (02:11:14):
To a fishery.

Speaker 7 (02:11:15):
They were really serious about doing that when they did
this to try to grow fish. Whatever they're trying to do. Sure,
you just shut and I said this before you shut
the whole deal down. Hey, look as y'all fish all
you want, but for two years you're not going to
retain any special trout. And now you want to jump

(02:11:36):
start something and make your fishery better. Yeah, but that
let the old ding dong thing from from five to
three is. I ain't gonna tell you the joke because
I'm not soup, but three's less than five. But it
don't It ain't gonna make no difference.

Speaker 1 (02:11:49):
It's a aid doesn't matter. Yeah, they've got a broken
arm in this band aid.

Speaker 7 (02:11:54):
Yeah, I mean, what's happened up here? Sabine captings you up? Yeah, Okay,
Matt at Gordon to an extent when Harvey came, this
all goes back to Harvey. You empty three based systems
completely out. Yeah, I'm talking about there were some there
was none. Yeah, so now you have to rebuild. In

(02:12:16):
the middle of that rebuilding in twenty I think twenty
one when it froze, buddy, it killed a bunch of
Nobody talked about it, but it killed a bunch of them.
So you kind of got it. You got set back,
and then you look at your environment. All the dredging
on the ship channel, the actual close you know, roll
over that now that I do have opinion on it

(02:12:37):
absolutely destroyed half of these.

Speaker 1 (02:12:39):
Faiths, no doubt, no doubt.

Speaker 7 (02:12:41):
I mean, you can grow some pencils back there, Yeah,
but the big fish that coming out of there, and
they don't do.

Speaker 4 (02:12:47):
It anymore because they can't.

Speaker 1 (02:12:49):
They can't. Yeah.

Speaker 7 (02:12:49):
And I'm not saying the living is bad or good,
but you can't regulate yourself into officials.

Speaker 1 (02:12:54):
Yeah, you're exactly right. I do agree with you on that. Overall,
it's it.

Speaker 2 (02:12:59):
Was I think it was the best they could come
up with, because nobody's going to go for closing that
fishery down for two years. But what we it's it
is more environmental than is being get It's getting noticed
because if we didn't have the development, if we didn't
have the chemicals, if we didn't have all that stuff
that's in that bay that wasn't.

Speaker 1 (02:13:20):
There thirty or forty years ago. We still have the
fish we had thirty forty years ago.

Speaker 7 (02:13:24):
Big dimmer Doug go down south.

Speaker 1 (02:13:26):
Well, a good point.

Speaker 7 (02:13:28):
You can't stop the ship cattle, I mean the third
or fourth largest board. I get all that. Yeah, but
if you look for the reason why the fishery isn't there, man,
they rebound so fast because they I mean, just like
if everybody has a baby at one time, there ain't
enough hospitals. Well the rest some of them are going
to die. Yeah, and you know, but it's getting better.

(02:13:50):
But hey, this fall is not near as good as
it was last fall. Nothing changed, But I'm having the
word real hard.

Speaker 4 (02:13:56):
It's not easy.

Speaker 7 (02:13:57):
Last ball was good, so I'm here, just aren't as
good as the other.

Speaker 2 (02:14:02):
Well, I'm gonna get you on and we're gonna go
full full segment or two, and I'm gonna bend your
ear and get some more questions answered from you, because
you know, I appreciate your opinions. Good for you, all right, man,
I'm gonna come find you all right, thank you man.
I'm gonna go check in with Scotty thanks for audios,
Cap Scott.

Speaker 1 (02:14:23):
You want to follow that.

Speaker 12 (02:14:24):
When I heard when I heard James was coming on,
I was like, oh, I might as well just hang
up because it's gonna.

Speaker 1 (02:14:30):
Go all the way to the end.

Speaker 2 (02:14:32):
He I love listening to him, just like I love
listening to you guys. Know what you're talking about?

Speaker 1 (02:14:38):
What's up? So what your real quick? Before we get
to what you called for? Would you agree with him
or no? Not really? I got you.

Speaker 12 (02:14:51):
I think it's coming around. I mean, I'm catching trout
in places we weren't catching them since the freeze.

Speaker 1 (02:14:56):
Yeah, and his thing, his is the Galveston thing. That's
the only you got remember that. Oh no way, tell
me what you got to tell me real quick or
call me Mark. Frankie's already playing music. I thought he.
I thought we had more time.

Speaker 12 (02:15:09):
Oh well, uh now that one guy that was asking
about the one one fish. Yeah, when they come down here,
they do those random surveys and not everybody participate. That's
what I see at the ramp. It's regular here at
Fish and Center. They're here all the time. And they
asked me, well, I'm going after redfish.

Speaker 1 (02:15:29):
Oh okay, I don't have me.

Speaker 4 (02:15:30):
I hadn't caught any trout. I wasn't try.

Speaker 3 (02:15:33):
Here or there.

Speaker 4 (02:15:35):
The other thing is.

Speaker 12 (02:15:36):
It's it's voluntary.

Speaker 4 (02:15:37):
So there's a lot of.

Speaker 12 (02:15:38):
Guys that just walk right by them. And what I
see is a lot of guy's walking right by them.

Speaker 6 (02:15:43):
I gotta walk on.

Speaker 2 (02:15:44):
By him, Man, Scotty's or uh, Frankie's about to.

Speaker 1 (02:15:47):
Blow me up Scott things. Let's talk on tomorrow, Audios. Man,
I appreciate it, all right, get outside, stay safe, have
some fun. See then, Audios.