November 29, 2025 • 18 mins
Chip Hart has all your tips and tricks on the water and in the woods. Tune in!
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Speaker 1 (00:01):
Hey, good morning, Welcome to the Big Outdoors News Radio
seven hundred WLW Cincinnati, home of the best Bengals coverage
and of course the Cincinnati Reds, and we got basketball.
We've got everything and our sports Gerbils will take that
up with Gary Jeff after the news at the bottom
of the hour. In the meantime, I circle back with
(00:23):
this fella at least once a year. He'd probably like
to talk to me more than that, but you know,
we'll save that for down the road. Scott lace Aff,
the sporting chef. How in the world are you, sir?
Speaker 2 (00:40):
Getting older? Barely keeping up? But we've been busy making
TV shows?
Speaker 1 (00:45):
Well, god man, the lineup is just incredible. Why don't
you give us a little overview there and then we
have some specifics to talk about. What you said are
right up my alley.
Speaker 2 (00:57):
Well, we've got the Dead Meat Show and let's make
an announcement. Next season will be the last season we
shoot Dead Meat. It will air February twenty seven. You
heard it here first. And then you know Joe Wilson.
I do know.
Speaker 1 (01:15):
Joe the World Squirrel Cookoff.
Speaker 2 (01:19):
We're working on a show that he hosts called Meet
Joe Wilson. We did a a whole moose for a
tissery with him on the Key nine this last summer.
He does something different all the time. He would be
kind of the fun show to replace dead meat. And
then we have Ranch America that's about cattle ranching, the
Fishmonker about commercial fishing. And then Jason the Butcher is
(01:43):
a guy who trains special ops how to survive.
Speaker 1 (01:45):
In a while, I thought you were going to back
off and maybe just kind of take it easy and
just kind of like, you know, just just roll right
into retirement.
Speaker 2 (01:56):
Well, I kind of am. I've told my partner. I said, look,
I'm the big picture guy now, so I'm gonna I'm
gonna host the last dead meat shows and then I'll
help produce them. But I'm road hard and put away,
put at least wet.
Speaker 1 (02:14):
At least wet, not dry. Huh Yeah, Well then the
big congratulations is in order. Joe Wilson, God, you talked
to him, I know was for as long as I have.
I think that's great because he is an absolute character.
Speaker 2 (02:37):
Well, and he does different stuff. You know, the dead
meat show has never been who can shoot the biggest cats,
the baddest fish, whatever. We don't do that. We like
to connect with people and tell good stories. And nobody
better than Joe. You know, have you seen what they
do in the Kenari. He and his group dress up
as a different theme every year and go out halibut
(03:00):
fishing within the nail Chick. And so this year they
were all Elvis. So there was there was all Elvis
and one Waldough and this is you know, it's it's
every stage of Elvis when you look at these guys. Yeah,
they were they've done Brave Heart. They dressed up as
doctors during the pandemic so they wouldn't have any problem
(03:21):
on the airplane. And he's he's going to be spearing
sturgeon with me in Michigan in uh February. So you know,
we got and we still had plenty of dead meat
left to do. We just got done. One of the
birds that I've been my white whale, has been at
(03:43):
Chachalaca for the last eight years. So I know what
you're thinking, what what they help is chauch a lot.
Speaker 1 (03:51):
I wouldn't have thought that at all.
Speaker 2 (03:53):
Now there's there's four counties in Texas in the US
where you can shoot these things. They call them Mexican
tree pheasants, and I've been trying to shoot him there.
You don't you rarely see him flying. They're running on
the ground there, about the size of a large road runner.
So ut, my son, who is an Austin. I have
(04:13):
a new shotgun. On my last attempt to go shoot Chatilakas,
I'll let the cat out of the bag. His first
two shots he killed two chats Alakas. I'm still over.
Speaker 1 (04:26):
Well, thank god it was him, right, we.
Speaker 2 (04:28):
Kept it in the family. Right. If it's not going
to be you, if that's your son, that's even better.
Speaker 1 (04:33):
Right, Yeah, and yeah, I am so delighted that you've
found another endless supply of subject matter. You know, when
you thought it was gonna be over with you stumble
on Joe Wilson. Well you didn't stumble on him, but
you know he is an absolute character. So I think
that's gonna be fantastic. What would in the name of
(04:53):
that show.
Speaker 2 (04:54):
Will be what meet Joe Wilson?
Speaker 1 (04:58):
That's original? Well, I'll look for it.
Speaker 2 (05:01):
Okay, we'll keep working on the title.
Speaker 1 (05:03):
There you go, all right, you said Ted Scott, last
laysaf We're going to hit a break and the big
Outdoors with the Sporting Chef seven hundred WLW Cincinnati back
in a moment. Hey, we're back the Big Outdoors News
Radio seven hundred WLW Cincinnati, Chip Haark, and my guest
is Scott Laysath. He is the Sporting chef, and he
(05:25):
has been a frequent guest at least once a year
on The Big Outdoors, going back at least twenty five years.
And we've actually never met, but you know, we seem
like we're kindred brothers. I don't think there's any other
way to explain it. So what have you been doing
the last couple of months? For instance, just.
Speaker 2 (05:45):
Got back from a twenty four day marathon. Now I
know you've got your you got your deer season is
about to open or open?
Speaker 1 (05:51):
Yes, our well, our both season has been opened since September,
but our gun season opens Monday here in Ohio. Kentucky
closed their gun season, so you know, I'll have my
harvest reports and all that, but uh, I'm not counted
as least having an animal in that pack.
Speaker 2 (06:11):
Well. I was in Indiana a couple of weeks ago
for their opener, a couple of weeknds ago, and they
have just gigantic deer deer there around Michigan City if
you're familiar with that area.
Speaker 1 (06:21):
Yeah, up in the north.
Speaker 2 (06:22):
Yeah, there's a trapper that we hang out with, Cal Dittmar,
and he always does something different. One year he made skunk.
We've had coyote burgers, which I know you're probably crave.
This year we went a little different. This year. We
had deer nuts.
Speaker 1 (06:43):
Okay, and from a young buck.
Speaker 2 (06:47):
He just roast roasted them, a little seasoning on there
and they were good.
Speaker 1 (06:53):
I'm okay, so it's hair off right, Okay, Okay, So
they're all right and they're just seasoned bald and they're
there maybe.
Speaker 2 (07:04):
But they started out about the size of the louds
digit on my thumb and then they got a little
smaller of it. So we also did.
Speaker 1 (07:11):
They dry out a little bit.
Speaker 2 (07:12):
Yeah, the bigger nuts. We did deer nut poppers with
a little you know, hallopen or cream cheese bake in
the standard deal. Then we did beaver tail stew, roasted
beaver and beaver tacos.
Speaker 1 (07:30):
Well, roasted beaver is great. Was that so was done
in an oven versus like a crock pot.
Speaker 2 (07:36):
It was done in a h These are guys that
have a barbecue competition deal. So yeah, the whole beaver.
They cooked it like a like a pig shoulder, and
and it was fine. I mean I like beaver. It's beefy, yeah,
as opposed to gamey and stringy and dark and funky. No,
the bea BEA's good.
Speaker 1 (07:57):
Yeah, I mean weather a vegetarian, right, So I mean,
how how you know better than a meating, meat eating beaver,
of course you know? So so what what what's the okay?
Tell me what deer balls taste like?
Speaker 2 (08:13):
The little ones that were just roasted. They're kind of
like smoky, kind of kind of a smoky coin nut.
They go, although not quite as crunchy, better than the
ceiling testines that I had in Alaska in August.
Speaker 1 (08:30):
Oh that sounds like crap. That just does not sound good.
I might use the intestine casing for sausage or something,
but no.
Speaker 2 (08:37):
Uhh well these are these are ceial intestines. So they're like,
you know, maybe the diameter of a rope. And the
problem is they didn't they can't put a hose in
them and hose them like you were. Yeah, so so
these what they did? These clinkers guys that went and
shot the seal, they break the intestine. So it looked
(09:01):
really good. And I just had it on a stick
over an open fly fire and it tasted like a
pork rind, the bacon pork grime, smoky over the fire.
But you know, ate about maybe four inches of the
intestines and that was that's all you can handle? Yeah,
(09:22):
what was it?
Speaker 1 (09:23):
Back on the deer balls, what's the texture?
Speaker 2 (09:27):
Uh? The just the ones that were by themselves were crunchy.
The big ones that were put into the poppers were
a little softer. In this trapper that I'm with said
he's going to take the young ones and do some
kind of scallop like prep prep preparation with him, like.
Speaker 1 (09:43):
A scalop potato and like a creamy sauce like.
Speaker 2 (09:46):
A scallop, like a like a sea scallop.
Speaker 1 (09:50):
Oh okay, not like scaloped potatoes.
Speaker 2 (09:52):
Okay, no, no, no, no, okay. But you know, I'm
telling you they're not bad. If you've had if you've
ever had calf fries or you know, rocky mountain oysters,
these are better.
Speaker 1 (10:03):
I did. Nobody told me what they were until after
I was done.
Speaker 2 (10:07):
But you know that's usually bad.
Speaker 1 (10:09):
Yeah, I can I think I can handle that.
Speaker 2 (10:11):
Well.
Speaker 1 (10:11):
Listen, Scott Lays at the sporting chef. Uh, you hang
in there for a few more minutes, because we're going
to come back and have a little more fun. Of course,
Chip Hard Scott Lace at the Big Outdoors News Radio
seven hundred WLW Cincinnati back in the moment coverage and
of course, happy Thanksgiving to everybody. I'm sure that you're
(10:33):
just packing stuffed and all that. And now we just
hang out and look forward to all the Christmas fixings
of course. And by the way, Scott, does anybody do
a Christmas goose anymore?
Speaker 2 (10:48):
I mean, you know, it's a bad it's a bad
idea if you remember, especially with a wild goose. Yeah,
you know, it looks really pretty. I went, I was
at a wild game fee that I was invited to
and these guys bring in this beautiful Canada goose all roasted,
and they said, what hell are you going to do
(11:08):
with that? Because if the breasts are medium rare like
they should be, the legs are not edible. Okay, so
cook those legs. Same thing with ducks. Cut the legs
off during the season when you get a pile of them,
braize them, brown them, cook them for about anywhere from
two to three hours, a little bit longer for those
(11:28):
goose legs, they will eventually almost fall off the bone.
That's when you want to when the breasts are just
about done, throw those legs on the grill and they
you can eat them as opposed to fight them.
Speaker 1 (11:39):
Do you leave the webbed feet on only for only
for looks?
Speaker 2 (11:46):
It's just garnish, It's for present days.
Speaker 1 (11:50):
There you go, just just for garnish. Right, So this
is still happen. So people still do that out there
because you really, I mean, I don't think anybody thinks
about it. And what's the difference between the giant Canada
goose and the other geese that we have? Is there
a difference?
Speaker 2 (12:05):
You know, my least favorite goose is probably the Canada
goose we have. I'm in God, should I say it? Yeah?
Speaker 1 (12:14):
Go ahead.
Speaker 2 (12:14):
I live in californ I live in California.
Speaker 1 (12:16):
You're in the good part.
Speaker 2 (12:18):
I am in the good part. Yeah. But as I
travel the West, I tell them I'm from Virginia, which
is where I was born. It's just a lot easier.
So we have a lot of speckled belly geese here.
Respects there no, we do not, No, no, you know,
they eat so much different. I would rather have a
snow goose than a Canada goose personal presence. And a
(12:41):
lot of people talk smack about snow geese, but I
serve them snow geese all the time. I just don't
tell them it's a snow goose and they go, wow,
that's really good.
Speaker 1 (12:49):
That's just awesome. Yeah, because they're just like, uh, you know,
animal lobbs, and they don't think you should eat them.
Is that the reason?
Speaker 2 (12:57):
Well, because snow geese have a reputation here kind of
like spoonys have the same reputation here as being inedible,
and a lot of duck clubs here. If you shoot
a spy spoony, you got to put five bucks in
the kitty. Yeah, but I served people spoonies all the
time too, and they go, hey, these are good, well,
good good.
Speaker 1 (13:15):
All right. Now, the big questions are how can people
find more about you? Are recipes available to people for
benison and everything else? Wild game? Is that all available
through the sporting chef? I know you have some books
on the market. They've they've been you know, it's been
a while, and you're not going to author anymore.
Speaker 2 (13:37):
Yeah, I think you're going to have to go to
the bookstore or maybe the yard sale to find the cookbooks.
Sporting chef dot com tons of recipes. If you're a
waterfowl person, go to the Ducks Unlimited website. I wrote
to them for fourteen years. Winchester has a bunch of
my stuff. Sporting Chef's the best place to start. If
you want to know about the shows, go to Outdoor
(13:58):
Channel and it's Dead Meat the Fishmonger, Ranch America and
Jason the Butcher and look for meet Joe Wilson in
twenty seven.
Speaker 1 (14:08):
Well that's awesome. Now, Ranch America. We talked about that
last year and I think it just got fired up.
So where are we with that? I mean, that sounds
like just an excellent program.
Speaker 2 (14:20):
We're shooting the fourth season now and so the next
season was it just got done hearing the third season.
Next one will be on in September with Jason the Butcher.
Dead Meat starts up again at the end of January,
first of February, so there's a bunch out there. Well
that's that.
Speaker 1 (14:40):
That's hey. By the way, somebody was talking about potentially
eating raccoon. It was the other morning on our morning
show when it wasn't Tom Brannman, what's his name for
crying out loud? Steve Hawkins okay, was talking about it
the other morning on the morning show. What what does
raccoon taste like? Ever had it? You know? And nobody
(15:01):
raccoon traps raccoons or any anymore. And nobody really you know,
hunts them with dogs. There's a few people out there,
but it's not what it used to be.
Speaker 2 (15:10):
It's better than possum. How's that? And neither one of
them are in my top hundred I don't think so.
The raccoon is dark, stringy. People that say, man, I
love raccoon, I'm thinking, have you not eaten chicken? Yeah,
because it's just not it's it's okay if you have
(15:31):
to eat it, you can make a stew out of it. Yeah,
much much like the possum. Neither one of them really.
Speaker 1 (15:36):
I mean, okay, is possum white meat white ish?
Speaker 2 (15:41):
Okay? More, it's kind of it's kind of all gray ish.
And they're not good, you know, they're they're good to animals.
Leave them out there. I don't want to stew the
possum anyway.
Speaker 1 (15:52):
No, Yeah, and it's a MARSUPI also carry its kids
around in the bag, you know, underneath, so you got
to be careful with that. Scott the sporting Chef, it's
a pleasure to have had you this holiday season. And
bye gosh, you know, keep sending me your emails too,
trying to sell me stuff.
Speaker 2 (16:11):
Okay, I'll do that.
Speaker 1 (16:14):
All right, buddy, you take care, thank you. All right,
with that, we're going to hit a break the big
outdoors News Radio seven hundred WLW, Cincinnati. We will be
back in a moment. News Radio seven hundred WLW. This
news Radio seven hundred wl Cincinnati got a lot of
(16:37):
facts and figures here for you. First off, Ohio's youth
deer gun season. The kids took ninety seven hundred and
fifty nine white tail over that two day period. And
let's see where are we at with Kentucky. Uh, hold on, lady,
oh Kentucky's harvest to date as of earlier this week
(17:00):
is one hundred and forty nine thousand, eight hundred and
sixty eight white tailed deer Ohio. And this, of course
is preceding our gun season, which will open Monday, is
at eighty two thousand and five hundred and thirty seven
and Indiana and I think their gun season has been completed.
They're at seventy eight thousand, eight hundred and eighty eight
(17:23):
animals to date, so the numbers are up there, and
you know, EHD has hit. A few of the states
haven't determined if it's been an impact or not. But
last but not least, been reports of dead black vultures
around East Fork Lake and a couple of other in
(17:44):
southern Ohio Caesars Creek and Division of Wildlife is looking
into it. But it appears to be the avian flu.
So that's what's happening. We will not miss him because
they're kind of considered invasive in this necklar woods out
of the south on a migration. It's expanding. With that,
(18:07):
I guess I have a great gun week next week
people here in Ohio. With that Chip Hart the Big
Outdoors News Radio seven hundred WLW, Cincinnati, be safe in
the woods, safe in the water, and safe in that
tree stead
Hey, good morning, Welcome to the Big Outdoors News Radio
seven hundred WLW Cincinnati, home of the best Bengals coverage
and of course the Cincinnati Reds, and we got basketball.
We've got everything and our sports Gerbils will take that
up with Gary Jeff after the news at the bottom
of the hour. In the meantime, I circle back with
(00:23):
this fella at least once a year. He'd probably like
to talk to me more than that, but you know,
we'll save that for down the road. Scott lace Aff,
the sporting chef. How in the world are you, sir?
Speaker 2 (00:40):
Getting older? Barely keeping up? But we've been busy making
TV shows?
Speaker 1 (00:45):
Well, god man, the lineup is just incredible. Why don't
you give us a little overview there and then we
have some specifics to talk about. What you said are
right up my alley.
Speaker 2 (00:57):
Well, we've got the Dead Meat Show and let's make
an announcement. Next season will be the last season we
shoot Dead Meat. It will air February twenty seven. You
heard it here first. And then you know Joe Wilson.
I do know.
Speaker 1 (01:15):
Joe the World Squirrel Cookoff.
Speaker 2 (01:19):
We're working on a show that he hosts called Meet
Joe Wilson. We did a a whole moose for a
tissery with him on the Key nine this last summer.
He does something different all the time. He would be
kind of the fun show to replace dead meat. And
then we have Ranch America that's about cattle ranching, the
Fishmonker about commercial fishing. And then Jason the Butcher is
(01:43):
a guy who trains special ops how to survive.
Speaker 1 (01:45):
In a while, I thought you were going to back
off and maybe just kind of take it easy and
just kind of like, you know, just just roll right
into retirement.
Speaker 2 (01:56):
Well, I kind of am. I've told my partner. I said, look,
I'm the big picture guy now, so I'm gonna I'm
gonna host the last dead meat shows and then I'll
help produce them. But I'm road hard and put away,
put at least wet.
Speaker 1 (02:14):
At least wet, not dry. Huh Yeah, Well then the
big congratulations is in order. Joe Wilson, God, you talked
to him, I know was for as long as I have.
I think that's great because he is an absolute character.
Speaker 2 (02:37):
Well, and he does different stuff. You know, the dead
meat show has never been who can shoot the biggest cats,
the baddest fish, whatever. We don't do that. We like
to connect with people and tell good stories. And nobody
better than Joe. You know, have you seen what they
do in the Kenari. He and his group dress up
as a different theme every year and go out halibut
(03:00):
fishing within the nail Chick. And so this year they
were all Elvis. So there was there was all Elvis
and one Waldough and this is you know, it's it's
every stage of Elvis when you look at these guys. Yeah,
they were they've done Brave Heart. They dressed up as
doctors during the pandemic so they wouldn't have any problem
(03:21):
on the airplane. And he's he's going to be spearing
sturgeon with me in Michigan in uh February. So you know,
we got and we still had plenty of dead meat
left to do. We just got done. One of the
birds that I've been my white whale, has been at
(03:43):
Chachalaca for the last eight years. So I know what
you're thinking, what what they help is chauch a lot.
Speaker 1 (03:51):
I wouldn't have thought that at all.
Speaker 2 (03:53):
Now there's there's four counties in Texas in the US
where you can shoot these things. They call them Mexican
tree pheasants, and I've been trying to shoot him there.
You don't you rarely see him flying. They're running on
the ground there, about the size of a large road runner.
So ut, my son, who is an Austin. I have
(04:13):
a new shotgun. On my last attempt to go shoot Chatilakas,
I'll let the cat out of the bag. His first
two shots he killed two chats Alakas. I'm still over.
Speaker 1 (04:26):
Well, thank god it was him, right, we.
Speaker 2 (04:28):
Kept it in the family. Right. If it's not going
to be you, if that's your son, that's even better.
Speaker 1 (04:33):
Right, Yeah, and yeah, I am so delighted that you've
found another endless supply of subject matter. You know, when
you thought it was gonna be over with you stumble
on Joe Wilson. Well you didn't stumble on him, but
you know he is an absolute character. So I think
that's gonna be fantastic. What would in the name of
(04:53):
that show.
Speaker 2 (04:54):
Will be what meet Joe Wilson?
Speaker 1 (04:58):
That's original? Well, I'll look for it.
Speaker 2 (05:01):
Okay, we'll keep working on the title.
Speaker 1 (05:03):
There you go, all right, you said Ted Scott, last
laysaf We're going to hit a break and the big
Outdoors with the Sporting Chef seven hundred WLW Cincinnati back
in a moment. Hey, we're back the Big Outdoors News
Radio seven hundred WLW Cincinnati, Chip Haark, and my guest
is Scott Laysath. He is the Sporting chef, and he
(05:25):
has been a frequent guest at least once a year
on The Big Outdoors, going back at least twenty five years.
And we've actually never met, but you know, we seem
like we're kindred brothers. I don't think there's any other
way to explain it. So what have you been doing
the last couple of months? For instance, just.
Speaker 2 (05:45):
Got back from a twenty four day marathon. Now I
know you've got your you got your deer season is
about to open or open?
Speaker 1 (05:51):
Yes, our well, our both season has been opened since September,
but our gun season opens Monday here in Ohio. Kentucky
closed their gun season, so you know, I'll have my
harvest reports and all that, but uh, I'm not counted
as least having an animal in that pack.
Speaker 2 (06:11):
Well. I was in Indiana a couple of weeks ago
for their opener, a couple of weeknds ago, and they
have just gigantic deer deer there around Michigan City if
you're familiar with that area.
Speaker 1 (06:21):
Yeah, up in the north.
Speaker 2 (06:22):
Yeah, there's a trapper that we hang out with, Cal Dittmar,
and he always does something different. One year he made skunk.
We've had coyote burgers, which I know you're probably crave.
This year we went a little different. This year. We
had deer nuts.
Speaker 1 (06:43):
Okay, and from a young buck.
Speaker 2 (06:47):
He just roast roasted them, a little seasoning on there
and they were good.
Speaker 1 (06:53):
I'm okay, so it's hair off right, Okay, Okay, So
they're all right and they're just seasoned bald and they're
there maybe.
Speaker 2 (07:04):
But they started out about the size of the louds
digit on my thumb and then they got a little
smaller of it. So we also did.
Speaker 1 (07:11):
They dry out a little bit.
Speaker 2 (07:12):
Yeah, the bigger nuts. We did deer nut poppers with
a little you know, hallopen or cream cheese bake in
the standard deal. Then we did beaver tail stew, roasted
beaver and beaver tacos.
Speaker 1 (07:30):
Well, roasted beaver is great. Was that so was done
in an oven versus like a crock pot.
Speaker 2 (07:36):
It was done in a h These are guys that
have a barbecue competition deal. So yeah, the whole beaver.
They cooked it like a like a pig shoulder, and
and it was fine. I mean I like beaver. It's beefy, yeah,
as opposed to gamey and stringy and dark and funky. No,
the bea BEA's good.
Speaker 1 (07:57):
Yeah, I mean weather a vegetarian, right, So I mean,
how how you know better than a meating, meat eating beaver,
of course you know? So so what what what's the okay?
Tell me what deer balls taste like?
Speaker 2 (08:13):
The little ones that were just roasted. They're kind of
like smoky, kind of kind of a smoky coin nut.
They go, although not quite as crunchy, better than the
ceiling testines that I had in Alaska in August.
Speaker 1 (08:30):
Oh that sounds like crap. That just does not sound good.
I might use the intestine casing for sausage or something,
but no.
Speaker 2 (08:37):
Uhh well these are these are ceial intestines. So they're like,
you know, maybe the diameter of a rope. And the
problem is they didn't they can't put a hose in
them and hose them like you were. Yeah, so so
these what they did? These clinkers guys that went and
shot the seal, they break the intestine. So it looked
(09:01):
really good. And I just had it on a stick
over an open fly fire and it tasted like a
pork rind, the bacon pork grime, smoky over the fire.
But you know, ate about maybe four inches of the
intestines and that was that's all you can handle? Yeah,
(09:22):
what was it?
Speaker 1 (09:23):
Back on the deer balls, what's the texture?
Speaker 2 (09:27):
Uh? The just the ones that were by themselves were crunchy.
The big ones that were put into the poppers were
a little softer. In this trapper that I'm with said
he's going to take the young ones and do some
kind of scallop like prep prep preparation with him, like.
Speaker 1 (09:43):
A scalop potato and like a creamy sauce like.
Speaker 2 (09:46):
A scallop, like a like a sea scallop.
Speaker 1 (09:50):
Oh okay, not like scaloped potatoes.
Speaker 2 (09:52):
Okay, no, no, no, no, okay. But you know, I'm
telling you they're not bad. If you've had if you've
ever had calf fries or you know, rocky mountain oysters,
these are better.
Speaker 1 (10:03):
I did. Nobody told me what they were until after
I was done.
Speaker 2 (10:07):
But you know that's usually bad.
Speaker 1 (10:09):
Yeah, I can I think I can handle that.
Speaker 2 (10:11):
Well.
Speaker 1 (10:11):
Listen, Scott Lays at the sporting chef. Uh, you hang
in there for a few more minutes, because we're going
to come back and have a little more fun. Of course,
Chip Hard Scott Lace at the Big Outdoors News Radio
seven hundred WLW Cincinnati back in the moment coverage and
of course, happy Thanksgiving to everybody. I'm sure that you're
(10:33):
just packing stuffed and all that. And now we just
hang out and look forward to all the Christmas fixings
of course. And by the way, Scott, does anybody do
a Christmas goose anymore?
Speaker 2 (10:48):
I mean, you know, it's a bad it's a bad
idea if you remember, especially with a wild goose. Yeah,
you know, it looks really pretty. I went, I was
at a wild game fee that I was invited to
and these guys bring in this beautiful Canada goose all roasted,
and they said, what hell are you going to do
(11:08):
with that? Because if the breasts are medium rare like
they should be, the legs are not edible. Okay, so
cook those legs. Same thing with ducks. Cut the legs
off during the season when you get a pile of them,
braize them, brown them, cook them for about anywhere from
two to three hours, a little bit longer for those
(11:28):
goose legs, they will eventually almost fall off the bone.
That's when you want to when the breasts are just
about done, throw those legs on the grill and they
you can eat them as opposed to fight them.
Speaker 1 (11:39):
Do you leave the webbed feet on only for only
for looks?
Speaker 2 (11:46):
It's just garnish, It's for present days.
Speaker 1 (11:50):
There you go, just just for garnish. Right, So this
is still happen. So people still do that out there
because you really, I mean, I don't think anybody thinks
about it. And what's the difference between the giant Canada
goose and the other geese that we have? Is there
a difference?
Speaker 2 (12:05):
You know, my least favorite goose is probably the Canada
goose we have. I'm in God, should I say it? Yeah?
Speaker 1 (12:14):
Go ahead.
Speaker 2 (12:14):
I live in californ I live in California.
Speaker 1 (12:16):
You're in the good part.
Speaker 2 (12:18):
I am in the good part. Yeah. But as I
travel the West, I tell them I'm from Virginia, which
is where I was born. It's just a lot easier.
So we have a lot of speckled belly geese here.
Respects there no, we do not, No, no, you know,
they eat so much different. I would rather have a
snow goose than a Canada goose personal presence. And a
(12:41):
lot of people talk smack about snow geese, but I
serve them snow geese all the time. I just don't
tell them it's a snow goose and they go, wow,
that's really good.
Speaker 1 (12:49):
That's just awesome. Yeah, because they're just like, uh, you know,
animal lobbs, and they don't think you should eat them.
Is that the reason?
Speaker 2 (12:57):
Well, because snow geese have a reputation here kind of
like spoonys have the same reputation here as being inedible,
and a lot of duck clubs here. If you shoot
a spy spoony, you got to put five bucks in
the kitty. Yeah, but I served people spoonies all the
time too, and they go, hey, these are good, well,
good good.
Speaker 1 (13:15):
All right. Now, the big questions are how can people
find more about you? Are recipes available to people for
benison and everything else? Wild game? Is that all available
through the sporting chef? I know you have some books
on the market. They've they've been you know, it's been
a while, and you're not going to author anymore.
Speaker 2 (13:37):
Yeah, I think you're going to have to go to
the bookstore or maybe the yard sale to find the cookbooks.
Sporting chef dot com tons of recipes. If you're a
waterfowl person, go to the Ducks Unlimited website. I wrote
to them for fourteen years. Winchester has a bunch of
my stuff. Sporting Chef's the best place to start. If
you want to know about the shows, go to Outdoor
(13:58):
Channel and it's Dead Meat the Fishmonger, Ranch America and
Jason the Butcher and look for meet Joe Wilson in
twenty seven.
Speaker 1 (14:08):
Well that's awesome. Now, Ranch America. We talked about that
last year and I think it just got fired up.
So where are we with that? I mean, that sounds
like just an excellent program.
Speaker 2 (14:20):
We're shooting the fourth season now and so the next
season was it just got done hearing the third season.
Next one will be on in September with Jason the Butcher.
Dead Meat starts up again at the end of January,
first of February, so there's a bunch out there. Well
that's that.
Speaker 1 (14:40):
That's hey. By the way, somebody was talking about potentially
eating raccoon. It was the other morning on our morning
show when it wasn't Tom Brannman, what's his name for
crying out loud? Steve Hawkins okay, was talking about it
the other morning on the morning show. What what does
raccoon taste like? Ever had it? You know? And nobody
(15:01):
raccoon traps raccoons or any anymore. And nobody really you know,
hunts them with dogs. There's a few people out there,
but it's not what it used to be.
Speaker 2 (15:10):
It's better than possum. How's that? And neither one of
them are in my top hundred I don't think so.
The raccoon is dark, stringy. People that say, man, I
love raccoon, I'm thinking, have you not eaten chicken? Yeah,
because it's just not it's it's okay if you have
(15:31):
to eat it, you can make a stew out of it. Yeah,
much much like the possum. Neither one of them really.
Speaker 1 (15:36):
I mean, okay, is possum white meat white ish?
Speaker 2 (15:41):
Okay? More, it's kind of it's kind of all gray ish.
And they're not good, you know, they're they're good to animals.
Leave them out there. I don't want to stew the
possum anyway.
Speaker 1 (15:52):
No, Yeah, and it's a MARSUPI also carry its kids
around in the bag, you know, underneath, so you got
to be careful with that. Scott the sporting Chef, it's
a pleasure to have had you this holiday season. And
bye gosh, you know, keep sending me your emails too,
trying to sell me stuff.
Speaker 2 (16:11):
Okay, I'll do that.
Speaker 1 (16:14):
All right, buddy, you take care, thank you. All right,
with that, we're going to hit a break the big
outdoors News Radio seven hundred WLW, Cincinnati. We will be
back in a moment. News Radio seven hundred WLW. This
news Radio seven hundred wl Cincinnati got a lot of
(16:37):
facts and figures here for you. First off, Ohio's youth
deer gun season. The kids took ninety seven hundred and
fifty nine white tail over that two day period. And
let's see where are we at with Kentucky. Uh, hold on, lady,
oh Kentucky's harvest to date as of earlier this week
(17:00):
is one hundred and forty nine thousand, eight hundred and
sixty eight white tailed deer Ohio. And this, of course
is preceding our gun season, which will open Monday, is
at eighty two thousand and five hundred and thirty seven
and Indiana and I think their gun season has been completed.
They're at seventy eight thousand, eight hundred and eighty eight
(17:23):
animals to date, so the numbers are up there, and
you know, EHD has hit. A few of the states
haven't determined if it's been an impact or not. But
last but not least, been reports of dead black vultures
around East Fork Lake and a couple of other in
(17:44):
southern Ohio Caesars Creek and Division of Wildlife is looking
into it. But it appears to be the avian flu.
So that's what's happening. We will not miss him because
they're kind of considered invasive in this necklar woods out
of the south on a migration. It's expanding. With that,
(18:07):
I guess I have a great gun week next week
people here in Ohio. With that Chip Hart the Big
Outdoors News Radio seven hundred WLW, Cincinnati, be safe in
the woods, safe in the water, and safe in that
tree stead
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