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A little too hard, so

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at you podcast listeners might have. We

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had a young man on recently who

0:51

killed a big old bull out and

0:53

his mother is

0:56

whooping on an octopus right now.

1:00

Alyssa, explain what you're up to.

1:03

I am

1:05

tenderizing the octopus.

1:07

Yeah, to put it on the grill.

1:08

Okay.

1:10

I was observing earlier to Brody that there as

1:12

many ways to tenderize an octopus as

1:14

there are arms on an octopus. You

1:18

can put an octopus in a in

1:20

a bowl. I've seen it done where you put it in

1:22

a bucket and put some salt

1:24

in the bucket.

1:25

And just punch the octopus.

1:28

I've seen it where you whoop

1:30

it with a stick, and

1:33

I've seen it where you can pressure cook it, and there's

1:35

probably more. And Alyssa's whooping it with a stick,

1:37

and she is producing a

1:40

recipe from the Meat

1:42

Eater Outdoor cookbook Wild Game Recipes

1:44

for the grill, smoker, camp stoven, campfire.

1:47

And this recipe was a contribution

1:49

by our friend, the

1:52

beautiful and lovely Kimmy

1:54

Werner. And so Alyssa is telling

1:56

a little more about the recipe you're making today.

1:59

So this is I'm

2:01

going to be grilling the octopus over open

2:03

fire and then putting

2:06

a chimney tree sauce over

2:08

it.

2:09

How accomplished are you as a cook?

2:11

I have never cooked octopus.

2:13

But how would you rate yourself generally as a cook?

2:17

I would say maybe a three or four.

2:19

I have three boys, so it's uh,

2:23

that's very very plain cooking

2:25

because they're pretty picky.

2:27

Did you ever work in a restaurant?

2:28

Yes?

2:29

It is in a kitchen

2:33

in front of the house.

2:33

Yes, you got picky kids. Yes, okayh

2:36

What are some of your favorites that you make?

2:38

We make We have taco Tuesday every Tuesday?

2:41

Got it.

2:42

We have a lot of game meat in our freezer, so

2:44

usually just whatever.

2:45

I can pull you guys pull out a grind

2:47

out, yes, okay, and take the grind

2:50

and make things.

2:50

A lot of burgers, a

2:52

lot of tacos.

2:53

Okay, a lot of steak.

2:55

They can't be that picky because they're eating wild game meat.

2:58

No, but it's like tacos

3:00

with cheese. Like that's it, ground

3:03

meat and cheese. Nothing, nothing

3:05

exciting.

3:06

Yeah, So what would they think of the octopus you're cooking right

3:08

now?

3:09

They would probably try this, Oh, they

3:11

would. They like seafood. They're

3:13

big on you know, fish

3:16

and seafood.

3:17

Got it, just plain.

3:18

And I don't know if they'd like the sauce with it, but they

3:20

would like that.

3:21

So so far as you're preparing this, and we have a bunch of people

3:23

preparing a bunch of things right now, we're outside, we're

3:26

going to walk through all the things we're making. But how

3:28

how did you find and you, to be honest,

3:31

how was your experience working

3:34

from the New Outdoor Cookbook?

3:37

I felt like the recipe was really easy to follow,

3:39

pretty basic steps. One

3:41

reason I picked this recipe is because

3:45

it seems simple enough that I could do it.

3:47

Got it?

3:48

And where'd you get the octopus?

3:50

Steve?

3:50

That's my octopus, My

3:52

oct that's

3:57

a behavian octopus.

3:59

No, I don't know. No, you know what I don't ask.

4:03

No, that's an elast octopus.

4:04

It's not the Alaska.

4:06

No.

4:07

No, his arm that octopus is

4:10

arms were bigger than

4:12

that. The the mid

4:14

section of his arms were bigger than that whole

4:16

octopus.

4:17

That thing was a cracking.

4:18

Yeah, it was a cracking. Okay, So you're gonna you're

4:20

gonna do keep whooping on it? Ear did

4:23

you flip it? Flip it and whoop it?

4:26

Yep? Okay? And then where

4:28

do you go?

4:28

And then your next steps are going to be you're gonna work

4:31

it in some olive oil and

4:34

some salt, okay, and

4:36

then you're gonna move over to the open

4:38

fire. And we have a fire of cherry wood going.

4:41

And then I think, I just I'm gonna

4:43

let it chart for a little bit. I'm gonna cook

4:46

it or put it

4:48

on there until it's charred and then

4:50

pull it off and then just smother it in

4:52

the in the chimney churry.

4:53

And then I think, cut it up and bite sized

4:56

pieces. That's it.

4:57

Okay, get moving, keep going. Okay,

4:59

we're gonna move over to our next cook now, seth, come

5:01

on.

5:01

Over howdy,

5:04

hold on, I'm gonna come over there.

5:08

Okay, Seth start out by raiding yourself as

5:10

a cook and an outdoor cook.

5:12

Oh

5:15

man, that's tough, I would I'm above average,

5:17

I would say, but not far from average.

5:19

Got it?

5:20

Slightly above average, slightly above average, just

5:22

for a little so let me.

5:24

Seth is working from. Seth is working

5:26

from chapter.

5:27

One, yep, of

5:30

the mediat or Outdoor Cookbook. And

5:32

here's here's how the book's broken down. Brody,

5:35

I'll do I'll do one, then you do.

5:36

One, okay if I

5:38

can remember the order.

5:40

No, you tell to you.

5:42

Seth is working from section one, which

5:45

is over the Flames, which

5:48

includes all manner of open fire

5:50

cooking, traditional grilling, making burgers,

5:53

making steaks, grill and octopus, basically

5:56

anything you're doing where you have an

5:58

elevated platform like a grill and you're

6:00

cooking. As the title chapter says,

6:02

over the flames.

6:05

Section two is

6:07

into the smoke.

6:10

Yeah, pretty pretty self explanatory,

6:12

but any kind of any

6:14

We did a lot of smoking recipes, so

6:17

it could be like in a smoke or did

6:19

we do it? It was all in smokers.

6:21

Did we do anything well?

6:23

Pellet grills pellet grills and smokers.

6:26

Yeah, so smoke trout.

6:30

What are some of the other recipes we did

6:32

that were smoked? I can't even remember from

6:34

into the smoke, Yeah, I'll tell you. So

6:36

we have a lots of about using smokers.

6:39

There's a ton of how to.

6:41

And yeah, the devil eggs that

6:44

were right now to

6:46

give you for instance, uh so an

6:49

ancho cola, anch cola

6:52

ancho jerky, a summer

6:54

sausage preparation, a brown

6:56

sugar, wild hog, ham,

6:59

hot smoked trout.

7:01

We've got salmon, salmon jerky, and salmon

7:03

candy, smoked American eel,

7:05

hot smoked fish, sausages, smoked

7:08

and devilled eggs, which who's in charge of smoking

7:10

deviled eggs, don't share it. They're

7:15

doing smoking devil eggs right today. Smoke

7:17

venison sandwiches, grilled

7:20

wild boar ribs with peach glaze,

7:23

smoked bone in hog roast

7:26

barbecue style, squirrel, brined

7:29

and smoked turkey breast,

7:32

smoked moose nose hash.

7:35

That's that's six

7:37

pages. Braised

7:39

and smoked wild game brisket, and

7:42

that's it. Then from there we

7:45

move into the under the coal section. Well, let's

7:47

pick the sucks. We gotta keep, we gotta keep. Uh,

7:49

We're gonna come back. We're gonna back up to over the flames

7:51

and explain something seth today

7:54

for your listening pleasure is cooking on

7:56

is uh doing a preparation

7:58

from over the flames

8:01

and over the flames includes so

8:04

you have grilling, what you need to know, charcoal

8:08

lump, backcountry grates. This book

8:10

is heavily informed by ice age cooking

8:12

methods and also very modern cooking methods.

8:15

Sticky and sweet, grilled frog legs,

8:20

stuffies which is a clam recipe,

8:23

beaver confee toasts,

8:26

cheeseburger poppers, grilled

8:28

tongue, tartines.

8:32

What's the tartine?

8:36

Is it like a little puff paste little It's like.

8:38

A little sandal, little mini open top sandough,

8:43

stuffed venison, Burger's Three Ways, which is

8:45

where sets gonna come in, a bunch of fancy

8:47

ways to dress up hot dogs. So if your idea

8:49

of outdoor cooking is a stick of hot dog on a stick,

8:52

you can kind of amp that up and do fancy

8:54

ways to dress up your hot dogs.

8:57

Camp Sausage Rand will be doing the

8:59

hot dog recipe for sure.

9:00

Lettuce wraps, wild

9:03

game steaks, butterflied

9:05

steaks, venison

9:08

chops like tomahawk chops

9:10

with venison. How to

9:12

do all that, grilled

9:14

mackerel, grilled whole

9:16

fish and foil, which is general. How to grill

9:18

basically any whole fish and foil. How

9:21

to grill flatfish, so grilled, hold

9:23

flounder, any sort of flatfish or fluke,

9:26

grilled lobster, seafood

9:28

piea over and open fire grilled

9:32

octopus, octopus, jimmy cherry

9:36

spatchcocking game birds,

9:39

all kinds of marinades, and other preparations

9:42

for doing that. A Pruvian

9:44

style marinade for duck wild

9:46

turkey grilled. And

9:49

that's it for that section. Now, Seth, talk about your prep.

9:52

So I did the.

9:55

Bacon jam and blue cheese filling. So

9:57

I went ahead and made that. First you

9:59

cook cook down like chunk of

10:01

bacon, cook it down in a in

10:03

a skillet, and then UH add

10:06

some onions and some

10:09

balsamic vinegar and some brown sugar, and

10:12

you cook all that down. It like kind of caramelizes

10:15

and turns into like a nice jam.

10:19

I formed the patties from some elk

10:21

burger that you had in the freezer.

10:23

You already did that.

10:23

I already did that, and they're in the fridge chilling

10:26

right now. And then when the time is right, I'll

10:28

pull those out and then I'll I'll

10:30

add the stuffing, which is that bacon

10:32

jam, and then some blue cheese crumbles.

10:34

Okay, and Alyssa has to cook over an open fire, but

10:36

you're cooking on a pellet grill.

10:38

Yep.

10:38

You're having to be cooking right now in a camp chef pellet grill

10:40

yep. Okay. Yeah.

10:41

The assembly for this one is a good one for kids

10:43

to jump in on too, because you're stuffing.

10:46

It's how you're like forming a picture.

10:48

You're making a hot pocket, exactly a

10:51

hot pocket.

10:52

But meat is the bread,

10:55

dough is the beat. It's a hot

10:57

meat hot pocket.

10:58

Yep.

10:59

Okay, you can get back to it. South cool.

11:01

I think we should also point out, did you mention

11:04

like we've got recipes

11:06

that are everywhere from like elaborate

11:09

show stoppers to like simple

11:12

backcountry ways to like elevate

11:15

backcountry camp meals.

11:17

That's exactly right. So we've been working on this for

11:19

a few years. Yeah, and

11:23

after we finished the media to Fishing Game cook but we

11:25

started working on this one. We're working on it

11:27

a few years and for a long time, I don't know, we never

11:29

did it, but for a long time we talked about calling

11:31

it, you know, the outdoor Cookbook,

11:34

but it was it was back backyard

11:36

to back country yep. So right now

11:38

we're sitting on my porch and the

11:40

stuff we have. We have a camp stove set up going, we

11:42

have an open fire setup going, we have a pellet grill

11:45

setup going. So by

11:48

the definition of his outdoor cooking be like

11:50

food that you make outside or food that you're

11:52

making to eat outside. So just food that like

11:55

food tastes better outside, is how to prepare it

11:57

outside, stuff that you bring for

11:59

outdoor, things you're going to you're

12:01

going to a picnic, and stuff you bring for that

12:03

that you can finish outdoors. It's things

12:06

that you might take a few prep steps inside

12:08

then take it outside. It's things that you might

12:10

make outside with stuff you fish

12:13

and hunt for outside and then you cook it

12:15

only using materials that.

12:16

You found outside.

12:18

Like how to make grills out of willow

12:20

limbs, how to make cooking setups with rocks,

12:22

how to dig holes in the ground and cook stuff in a hole

12:24

in the ground. Everything but backyard

12:27

to back country. Yeah, super simple backcountry

12:29

preparation.

12:30

So we have every recipe

12:33

comes with an icon that'll show

12:36

like backyard cooking, car

12:38

camping, or backcountry, and some of

12:40

them will fill all three yep,

12:43

Summer one, Summer two. But

12:45

it's kind of that's how we uh

12:48

kind of informed the recipes

12:51

that are in here.

12:52

And it's like everything from it's also everything

12:54

from like real blue collar, working class

12:57

like poppers. I's

12:59

out to eat the other night with Ronnie Bain and we're

13:01

talking about.

13:02

His famous duve poppers. Yeah.

13:05

He was like, you know, a lot of my birds

13:07

that I get find their way into a popper, and

13:11

I was like, dude, there's nothing wrong with poppers. And there's poppers

13:13

in here, but there's also like much more. I guess

13:16

what you might regard is of somewhat more

13:18

sophisticated dishes, either

13:20

because they have elaborate preparations

13:22

or because they're just you know, like octopus and chimney

13:25

chery. It's not they don't sell it. It's not

13:27

at Long they don't have it down at Long John Silver's.

13:29

Yeah.

13:30

Is that still a restaurant?

13:31

I think so. I haven't seen

13:33

one in a while. But I imagine, so did

13:35

you do it like you did previous cookbooks

13:38

too, where you made it so that each

13:40

recipes not particularly just necessarily

13:43

for one protein and you can sell.

13:46

Yes, that was a big thing.

13:47

So we, like Brody and I worked

13:49

on the book really heavily, and we worked

13:51

on the book really heavily with our

13:54

cookbook collaborator, collaborator

13:56

Chris y Ruwayne, And that was a big thing.

13:59

And doing it is I don't like. This

14:03

is something we explored in the.

14:04

Fish and Game Cookbook where

14:07

I don't like when you open up a recipe book and it

14:09

says like an antalope you know,

14:12

yeah, a prong horn recipe? Well,

14:14

yeah, like el cart recipes, Like is it

14:16

really an elkitt recipe or is it like a heart recipe?

14:18

And is it really a prong horned recipe or is it

14:20

sort of like a like an animal

14:23

with hoofs recipe?

14:24

Yeah?

14:24

The only thing, like Alyssa, like

14:27

you got to use an octopus for an octopus recipe?

14:29

Right, yeah, you can put it like dog in there,

14:32

cess Berger. That ain't gonna work.

14:34

Pick an animal for cess Berger exactly.

14:36

So we clarify that.

14:38

And even where that being said, Jimmy

14:40

cherry goes on a well.

14:44

Sure, but the burger itself, you know.

14:46

Well, yeah, but listen, when you make

14:48

that chimmy cherry, you make a big batch and

14:51

put it in the fridge, because when you grill up

14:53

a roast, there's, dude, there is nothing

14:55

better than chimmy cherry on that.

14:57

Listen, I would say you're about good on that.

14:59

Man.

14:59

Is it that you're gonna wind up with putting over there?

15:02

I was trying to get that I've been missing.

15:05

Okay, don't whoop it so much.

15:08

Yeah, I think you're good. I think you're good.

15:11

Don't whip the crack in a don't lose that.

15:13

Cherry wood whooping stick. All

15:15

right, rand are you ready to come over and talk about where you're at?

15:17

Buddy?

15:18

Do you mind picking up on the Do you

15:20

mind h Randall coming off back to back

15:22

trivia wins? Do

15:25

you mind up picking up the smoked egg?

15:28

The this is people are gonna think this is weird?

15:30

Earlier minegau Sander's like working class,

15:32

blue collar you know, like, for instance,

15:35

if I had to like

15:38

a preparation that I've been using my entire

15:40

life and continue to use unapologetically

15:42

as I'm a fish fry man. So

15:45

we had a guy. We have a friend, Parker Hall. He's

15:47

been on the show. He's been on the podcast, very opinionated

15:50

about fish frying, and Parker Hall contributed

15:52

a section on fish frying, which

15:55

is very opinionated.

15:56

Which some people might be like, what outdoor,

15:58

but it's the best place to

16:00

fry fish.

16:01

I don't fry fish indoors. Yeah, when I

16:03

first started dating my wife, I

16:06

did some indoor frying.

16:09

And one day she's like, even

16:13

the bath towel smell.

16:14

Like exactly because

16:17

we had a very small place back then, and you

16:19

get the frying indoors.

16:20

So I just moved the whole operation.

16:22

That misted oil gets

16:24

everywhere, and then get your

16:26

walls get covered in grimy dusts

16:28

to the oil.

16:29

Growing up, my old man kept he had an industrial

16:31

deep frar kind of was one ten

16:35

he kept growing up. He kept the deep fry in

16:37

the garage and I've always said, as he would

16:39

make you go up and turn it on the

16:41

three seventy five, but you couldn't come

16:43

down until the light

16:45

blaked off. So if he's

16:47

saying to turn on the fry, you had to wait there. Twenty

16:50

minutes because you didn't

16:52

tell him you turned it on.

16:53

You had to say it's.

16:55

On anti temp. So you never wanted

16:57

to get that job. Then later

16:59

he we had a porch and

17:02

he later built a fume hood.

17:04

It's there to this day.

17:05

He built a fume hood on the deck

17:08

that vented out and then moved his deep

17:10

fryer to where it sits now under

17:13

that fume hood. So I think a fish

17:15

frying is outdoor. And Parker Hall fries fish.

17:17

He's sure as hell. You see this guy fried fish. Dude

17:20

frying up. I don't know, ten pounds of flat

17:22

head catfish. You're not doing right in the house. Yeah,

17:25

yeah, I don't fry

17:27

any fish in the house. No, I

17:30

fried outside at our fish shack. We fry fish

17:32

outside. So I think a fish frying

17:34

is outdoor cooking, especially as one of the ways

17:36

we talk about is propane fired right

17:39

on a fry fish over a propane fired burner.

17:42

Yeah, those Cajun cooker type things.

17:44

So we did we talk about the

17:46

vessel to put the oil into, like do.

17:48

We get into You're jumping ahead of ourselves

17:51

a little bit.

17:51

Okay, well he's gonna well, no, we're not we're

17:53

not going to cover that. Oh yeah, but can you hold.

17:55

Off on that?

17:56

Y sure?

17:59

But what I'll talk about the good working class blue

18:01

collar stuff like burgers, poppers,

18:03

steaks, And there's also like something a little

18:05

more fancy pants, fancy

18:08

pe c. Yeah, and

18:10

this is like a thing like this is this came

18:12

from Christa's. This isn't

18:14

my wasn't my personal repertoire. But

18:16

but CHRISTI Ruwayne is

18:19

into the smoked. Everyone

18:22

who's been to a church potluck has

18:24

eaten a devil d egy. When I

18:26

was a boy and you went to the Twin Lake United

18:28

Methodist Church potluck. Oh,

18:31

my church I grew up in is splitting

18:33

away from United Methodists.

18:35

Big news.

18:37

Seven thousand United,

18:39

seven thousand Methodist

18:42

churches have pulled away. I

18:45

don't like to get into politics on the podcast.

18:48

Are they questioning the leadership or something

18:51

over a policy issue?

18:53

And so my mother's Methodist

18:55

church has pulled away from United.

18:57

They went to splinter, the splinter

19:00

organization.

19:00

Who's that feller back in the old days that came

19:03

up and nailed the Martin Luther. Yeah,

19:05

it's like that nailed nailed

19:07

to the church door. Yeah,

19:10

big news in Twin Town. Uh,

19:14

they haven't updated their website yet.

19:15

I noticed it.

19:16

But if

19:19

you went to Twin Lake United Methodist

19:21

Church back in nineteen eighty four and

19:23

it was a church pot luck, you would find a lot

19:25

of macaroni salad, you would find

19:28

ambrosia angel

19:32

jellal.

19:32

Molds, and you would find many.

19:36

Deviled egg preparations. But

19:39

Ranald talk help us through it. I

19:42

think it's a pretty what makes

19:44

this one different?

19:44

Well, it's a pretty standard devil egg preparation,

19:47

with the exception that you're gonna put We're

19:49

gonna put these hard boiled eggs on

19:51

the smoker, Yes, for about thirty

19:53

five to forty minutes.

19:55

Yes, smoked a smoked

19:58

deviled egg appetizer. Where

20:01

here we get into this whole thing of like outdoor cooking, indoor

20:03

cooking. You can ahead

20:06

of time at home, at your leisure hard

20:09

boil some eggs. But

20:11

then you come out and you're at

20:14

like your outdoor party, you're going to a

20:16

barbecue, you're going to whatever, you're

20:19

going on a Fourth of July outdoor camping

20:21

trip. You take those hard

20:23

boiled eggs and turn out

20:26

the showstopper smoked

20:29

deviled egg. Walk

20:31

us through the process, Randall, do you want

20:33

to see it here? Because I know you have to commit this stuff

20:35

to memory.

20:36

No, I mean, how's

20:39

this? We

20:42

hard boiled smegs, I.

20:44

Am glasses on Randall, and then they're

20:48

gonna throw them over the smoker, I

20:50

believe for about thirty five to forty

20:53

minutes.

20:53

Low heat on it. It's got to be a pretty low lot

20:57

a low heat.

20:58

And and well

21:00

we'll slice them and mix

21:02

up the filling with the yolk, fill

21:04

them, top them,

21:06

and uh enjoy

21:09

them.

21:09

Yeah.

21:10

So this preparation too, I'm trying

21:12

to pull it up just for Randall's benefit in my own.

21:15

You're you're taking what you're smoking

21:17

is you're smoking the whole damn egg.

21:20

Oh there you go.

21:21

Yeah, you're smoking.

21:22

You're smoking the

21:25

the whole hard boiled egg, just

21:27

as it is once you peel it, once you

21:30

shell it, and then the

21:32

filling is.

21:33

It puts like a it makes it look

21:35

smoked.

21:36

I'm excited to see what it looks like.

21:39

What do they call that ring.

21:42

And barbecue? No,

21:45

it's got a name. It's got this it's

21:47

uh, we

21:50

just call it the rind.

21:52

There's a term for different smoke

21:56

ring.

21:56

Yeah, where you get the red that penetrates

21:58

and you know, ice tell where it left off.

22:00

Which brings out the point this is not like a

22:02

professional barbecue book. This

22:05

is a just outdoor cook.

22:06

There's barb Yeah, there's a barbecue component

22:08

to it, but we kind of get into what that. We

22:10

get into a lot of the terminology that when you say you're

22:13

smoking something, what does it mean when you're barbecue?

22:15

Because nowadays people say, I went to a barbecue,

22:17

what'd you have hot dogs?

22:20

So there's there's technical barbecue,

22:22

which if you went down to like Memphis

22:25

and you say that you're gonna barbecue hot dog, you

22:27

might get argued out.

22:28

Of the room.

22:29

So we talk about all these different terminologies. Another

22:31

great terminology thing we get into here are you good?

22:33

No?

22:33

You got another thing? What else you gonna make? Randall?

22:35

I'm making the spicy fish cakes, okay?

22:38

And for that I have diced

22:40

up some perch that Brody

22:43

brought and.

22:44

Uh getting which goes back

22:46

to the ingredient thing. I don't know what

22:48

kind of fish.

22:48

I think it's sort of any sort of white fish

22:51

and cut it up into two inch chunks and

22:54

then I've got it in the food processor there

22:56

and I'm chopping

22:58

it up with some eggs.

23:00

And you've been pulsing it for some time though,

23:02

twenty five to thirty pulses.

23:04

I saved a few to get on camera.

23:06

Know how in movies when there's like smoked

23:08

list, something.

23:09

Bad happen to your fire? What did you do to it?

23:17

Well, I'm gonna can you entertain everybody?

23:19

Brody take the cook but and go into the next section, right,

23:21

I need to check on the list's program out here.

23:24

Yeah, I knew this would happen at some point,

23:27

Seth.

23:27

Would you pulse my fish mixture

23:29

a couple of times?

23:30

So keep going on to fish

23:32

cakes?

23:33

Ran, Yeah, so you you you pulse it up

23:35

with the eggs, and then you

23:37

add in a mixture of like

23:39

breadcrumbs, some spicy

23:42

brown mustard.

23:43

I diced up some serrano peppers

23:48

and Mayo's

23:50

that's for the sauce.

23:52

That's for the red Mayo sauce,

23:55

Tomato Mayo sauce.

23:57

But the so the peppers are what's

24:00

yeah?

24:00

And uh scallion,

24:03

that's right, that's what I was thinking of, and and some

24:06

like creole seasoning.

24:07

Is there a saucy served with these? Yes?

24:09

So there's a tomato Mayo it's

24:12

like tomato paste, mayo, some

24:14

garlic some time.

24:18

So once I add all

24:20

that into the into

24:22

the mixture there in the food process or I'll pulse

24:24

it another ten times, and

24:26

then I'll make some cakes about

24:28

two and a half inches in diameter

24:31

one inch thick, like a crab cake, a

24:33

small crab cake, and I will

24:36

bred it over there and some more breadcrumbs and then

24:38

throw it into the oil six minutes

24:40

each side, pull it off, serve it with

24:43

a squeeze.

24:44

Of lime, lemon,

24:47

lemon. You could dot citruses, throw

24:49

me off.

24:51

Green ones and yellow ones and orange ones.

24:53

Once I'm on, you know, on the big stage

24:55

here with the microphone, I confuse my

24:58

citruses. But we'll give it

25:00

a squeeze of lemon and then

25:02

serve it with that tomato mayo sauce.

25:05

And I'm looking forward to it.

25:06

You could do all different kinds of versions of this

25:08

recipe too.

25:10

Is it?

25:11

And so the fish the

25:13

fish mixture is then breaded. It's

25:15

not that the bread crumbs are incorporate well.

25:17

There are both there.

25:19

There's three quarters of a cups of bread okay

25:22

in that mixture.

25:23

So there's there's uh.

25:26

There's some there's some bread crumb mixed

25:29

in with the fixed fish mixture, and

25:31

then I.

25:31

Will also bread the outside.

25:35

I'd like to speak to this for a minute. Do

25:39

you mind please yours

25:41

You're doing a great job.

25:42

I'm trying.

25:43

I want to tell you why any cookbook

25:45

that, any cookbook that we work on is

25:48

going to have a fish cake recipe in it.

25:51

Sometimes I might do a book fishcakes

25:54

cakes. Here's

25:57

why

26:00

it would be pamphlet. What

26:04

what's it called?

26:05

There's a word, there's like an old word. A monograph

26:08

monographs a book, but it's a short

26:10

book. A monograph

26:12

is a short book.

26:17

It called it'll be called on

26:19

fish cakes type.

26:21

What a monograph is A scholarly monograph.

26:24

Is a short a big book.

26:27

Randall is pretty smart.

26:28

He doesn't know what he's talking about. Not when it comes to

26:30

bookstail.

26:33

Fan fan that way. Just get put some heat

26:35

on that. Put some wind on it.

26:36

When you when you publish a dissertation, it's

26:38

often referred to as a monograph. You're turning

26:41

your dissertation into it.

26:42

It's a short a detailed written study

26:45

of a single specialized subject

26:48

or an aspect of it.

26:49

On fish cakes by staying, for.

26:51

Example, a series of monographs on

26:53

music and late medieval and Renaissance

26:55

city. So it could be like a

26:57

monograph on fishcakes, fishcakes

27:01

an a specific kind of fish cake.

27:02

I'm not sure.

27:06

After I worked on it.

27:08

Yeah, this is your problem.

27:09

Oh my god, Oh that's outdoor

27:12

cooking for you.

27:13

Well, no, that's that's me being over here. It

27:17

is, and we talk a lot about that. Let me touch on

27:19

an aspect. Let me touch on the aspect of this book,

27:23

because it's outdoor cooking and there's invariables,

27:26

right, Like when you turn your oven when you're sitting inside,

27:28

you turn your oven on four hundred, and if you've got

27:30

a decent oven, that's some bitch is on four hundred,

27:33

right, And you're like, okay, if you use a cup of

27:35

this and a half cup of that and it's at room

27:37

temperature and it's on four hundred, like I

27:39

can say cook it for nineteen minutes

27:42

or whatever. With outdoor cooking,

27:47

it doesn't work that way. So we give a lot of guidelines.

27:50

But one of the things I talked about, like, the book has

27:52

over a hundred recipes, meaning like

27:55

tablespoon of this, a cup of

27:58

that, right recipes, But it

28:00

also has a lot on methodology, technique,

28:02

and a lot on preparations, a lot of technique. And

28:05

instead of telling you cook it for eighteen

28:07

minutes, because I don't I

28:10

don't know, Like your fuel source could be different.

28:12

You're cooking with mesquite. Someone in an

28:14

area might be cooking with alderwood. You

28:16

could have really dry Oh, you could be cooking

28:18

with some pine.

28:19

I don't know.

28:19

It could be windy and blowing the heat away from

28:21

here.

28:22

Yes, So rather than saying how many minutes,

28:24

we're saying, like, you should expect that

28:26

it might be within this time bracket.

28:28

But here's what you're looking for. When

28:30

you see this happen, ye,

28:33

move on to the next thing. When you see this happen,

28:36

move on to the next thing. If you're seeing this happen,

28:38

you have a problem that you need to correct. So it's

28:40

not like telling you at times.

28:43

It tells you things of great specificity.

28:45

But it also tells you, like strategies so

28:47

that you can cook outdoors in environments

28:50

that are like unpredictable.

28:51

Yeah, maintaining coals, stuff like

28:53

that.

28:54

But now back to my monograph on fish cakes.

28:58

What's the number one gripe you hear about pike

29:01

suckers, carp bone, boffalo

29:04

bone fish yep, carping.

29:07

Pony a little bit.

29:08

Yeah, like those perch. I didn't take the pin bones

29:11

out of those things, you know.

29:13

And I love fish cakes because,

29:15

like, for instance, my boy and his buddies

29:17

like to go fish suckers.

29:20

Down the road.

29:22

Now when they cut suckers, we

29:25

just take this. We take the soccer flight, take the soccer

29:27

fly off. Skin it fish

29:30

cake, because you're you're incinerating

29:32

the bone. You don't you don't need to remove the bones

29:34

on northerns. You don't need to remove the bones.

29:37

If you're cooking like mackerel, bonefish,

29:39

I'm sorry, not mac mullet, or cooking

29:42

bone fish.

29:45

Blend its ye and

29:47

you don't need to go in there and do all that elaborate

29:49

like bone picking. When

29:52

Randa's talking about two breadings, it's because

29:54

like you can make a fish cake, but I'll tell you, if you want

29:56

to make next level fish cakes, make any fish

29:58

cake in the world.

30:02

Take that fish cake before you cook it, roll it and

30:04

pancoke, get that crispy

30:06

hair. No, it's just

30:09

just a finish. It's just a It's

30:11

like a fish cake is great and a crab cake is

30:13

great. Take a crab cake someday, And the last

30:15

thing you do before you cook the crab cake, get

30:18

a plate, put pancoa and tap

30:20

padd it and panco then cooked some bitch.

30:22

Oh yeah, when you cut that thing open, it's real.

30:25

It's like crunch on the outside.

30:28

I remember reading this thing about a chef who was like he

30:30

was like a Michelin chef, and

30:32

he quit. He

30:34

went into he got sick of cooking, and there was an

30:36

interview with him. He said, I got sick of just spending

30:39

my whole life trying to make things crispy on the

30:41

outside and sauce in the middle.

30:46

Yeah, ibout sums it up.

30:57

You're ready to get back to it?

30:59

I am.

30:59

Do you want?

31:00

Do you want to talk about your dish more? You want to make your damn

31:02

dish.

31:03

I'm getting a little anxious to begin or

31:06

to continue on with my preparation. But I will

31:08

say that the one thing I appreciated about this recipe.

31:10

I always like a recipe where you can do a lot of it ahead

31:12

of time and it doesn't say do this

31:14

while this happens. Okay, So I was able

31:17

to mix up.

31:17

My uh my additions to the mixture.

31:20

There.

31:20

I've got my my breadcrumbs

31:22

all set up over there at my station. So once

31:25

I get rolling here, I feel pretty confident

31:27

about my ability to execute.

31:29

And how many pulses are you at right now?

31:32

Nineteen?

31:33

It's oddly enough, is how i'd rate myself

31:36

as a chef.

31:37

One out of thirty five.

31:39

You gotta have some chunks in there, can't

31:41

be.

31:42

Yeah.

31:43

When I saw him over there dicking around

31:46

that poles thing, I was like, Yeah,

31:48

I thought he's gonna wind up with a disaster.

31:50

Then he revealed that he's actually counting. I

31:52

thought.

31:53

I thought that it seemed

31:56

like an oddly high number of pulses.

31:58

Well espe because I'm supposed

32:00

to pulse it further once i add in the

32:03

breadcrumbs and the peppers and stuff.

32:05

But let me tell you a little thing about cooking. You

32:08

might already know this when you're

32:11

cooking. Let's say you're cooking some cookies,

32:13

bacon some cookies, and you're

32:15

working off a recipe. It tells you to bake them for eighteen

32:18

minutes, and you take a gander in

32:20

there at sixteen and they're done. What

32:23

do you think in your head? Well,

32:27

do you think I might put it pull them out.

32:29

I like to follow directions.

32:31

I like to follow orders, so

32:34

soldier a cowardice, I

32:38

give give me a list of things to do, and I'll just

32:40

do them.

32:40

So you're gonna be like, I'm just gonna let my cookies burn,

32:43

because by god, it says eighteen minutes with

32:45

cookies.

32:45

Actually, i'd probably take them out because I had

32:48

wanted to take them out for the prior ten

32:50

minutes. You want to eat it, Yeah, since they're

32:52

raw dough, I'd been thinking about eating them. But most

32:55

of the time I sort of just leave it up to the recipe.

32:57

That way, there's someone else to blame when it when

33:00

it goes wrong.

33:04

You're good.

33:05

I think I'm good.

33:06

Okay, I'll come visit you min on. You're cooking all right,

33:08

and you're on the We're gonna jump ahead, but you're

33:10

on the uh camp

33:13

chef. Yeah, he's working off of a he's

33:15

working off of the standard camping

33:17

stove, standard Joe blow one

33:20

pound pro pane canister.

33:23

Yeah. Imagine that Randall

33:26

is car camping or tailgating or something.

33:28

And I'm I'm not an experienced deep fryer,

33:31

so I'll.

33:31

Be you're not deep fried your pan fry buddy, deep

33:35

well, good thing that I rying

33:39

is immersion.

33:40

Mm hmm, gotcha. Well, clearly

33:42

I'm not an experienced pan fryar.

33:44

You don't even know what you know. You saw an experience

33:46

why we.

33:47

Did this, which.

33:49

Is probably surprising for a man in my body

33:51

type to not be an experienced deeper pan fryar.

33:53

But I'll do the best I can.

33:55

Yeah, you're pan frying. All right, all right, thank you, thank

33:57

you.

34:00

I've got a question for all of you, because

34:03

I was ready to move into chapter three, but hit us.

34:05

Oh about.

34:07

The building a fire. I

34:10

thought that that part was absolutely fascinating

34:12

to see the different.

34:13

Yeah put into that section.

34:16

I mean, I love that, just to see

34:18

all of the different ways why

34:20

you would do it one way over another,

34:23

for what kind of protein

34:26

or what kind of recipe or where you

34:28

are. And then the coolest thing was

34:32

making a fire inside of a stump.

34:35

I'd just never seen that before. I thought

34:37

that was very cool.

34:39

I'll touch on that a minute. So

34:41

we kicked when we began our discussion.

34:43

We began our discussion with you get into section one

34:45

over the flames, but there was a very healthy

34:49

bunch of introductory materials.

34:51

So there's a expertly crafted

34:53

essay.

34:55

By a young writer, a

34:59

promising you writer named Stephen

35:01

Renew. And

35:03

then we get into this thing.

35:05

So we get into using this book, which is a

35:07

note on variability, where we explore the idea we're

35:09

talking about a minute ago. Deer

35:12

are different, old bucks are different than young fawns.

35:16

Cherrywood is different than mesquite wood. So all this

35:18

kind of variability we talked about how to use the

35:20

book. We get into outdoor cooking

35:22

appliances and kitchen setups, and then,

35:25

like Krin said, we get into a big thing about

35:28

well, then we got outdoor cooking kits,

35:31

how to pack for car camping, how to pack for

35:33

backcountry cooking.

35:34

That's my personal car

35:36

camp m kit.

35:37

There's a picture of Yep Yanni contributed heavily

35:39

in that section. Then we get into

35:41

this thing cooking over fire. Okay,

35:44

so starting a fire and all these different

35:47

fire builds, cooking with different types

35:49

of wood, where we explained different type attributes

35:51

of different wood, cooking fire builds,

35:53

or with all these different ways of constructing fires,

35:55

and some are rather inventive. We got the log cabin

35:58

or hashtag fire, dump

36:00

stove, reflector

36:02

fires, keyhole fires, then

36:05

over the flames, which he discussed, and

36:08

I want to jump ahead now to another

36:11

section that we're gonna explain. First

36:13

off, how's everybody doing on their preparations.

36:17

The octopus looks good.

36:20

I'm waiting for the eggs.

36:22

If you down now, listen, don't be afraid

36:24

to let that char let

36:26

that bugger. You know, I would.

36:27

Probably, I would raise your I would raise

36:29

your raise up. Then

36:32

the seth help her out. I

36:35

don't want him to get burnt. Yep,

36:38

loosen it.

36:41

There's an element of danger all without

36:43

door cooking too higher.

36:48

Sure that.

36:52

There you go now

36:55

into under the.

36:56

Coals, under the

36:58

stuff.

36:59

Yeah, under the coal.

37:00

Oh you should grab a shot of what Randall's

37:02

doing right now.

37:03

Under the coals is gonna

37:06

be I would say this is the

37:08

most not esoteric.

37:09

Yeah, this is the

37:12

oldest.

37:12

In terms of time, like

37:16

when I say oldest turn of time, like me, this

37:18

is a this is some ancestral

37:20

ancient cooking strategies.

37:23

Burn the hide off of cook

37:25

something in and hide under coals kind of thing.

37:28

Yep, if you we

37:30

talk about this or you know, when I wrote

37:32

the introduction to this, I mentioned this. In

37:36

the introduction to this, I talk about where if

37:38

people people are familiar with Montana being called

37:41

Big Sky, the Big Big Sky Country

37:44

that comes from a novel.

37:48

This is not widely known. I don't think I didn't know this.

37:50

I lived in Montana for years when I was younger,

37:52

before I knew that. Why they call it Big Sky

37:54

Country. There's a novel

37:57

by ab Guthrie and it's like a mountain man novel

37:59

called The Big Guy. And after The

38:01

Big Sky came out, someone actually

38:03

wrote Someone from the tourism board in Montana

38:06

actually wrote Aby Guthrie and asked him

38:08

if they could use the Big

38:10

Sky in a

38:12

in a highway campaign promoting

38:14

like taking highway trips in Montana.

38:17

And they were pushing the idea that you drive from

38:19

Glacier to Yellowstone

38:22

and experience the Big Sky Country.

38:26

In Ab Guthrie, the novelist said, as fine,

38:28

and that's where Big Sky Country came from. In

38:31

The Big Sky he

38:33

talks there's a lot of cooking that happens

38:36

in this mountain man novel, The Big Sky and

38:38

One the Kid when when the kid that becomes

38:40

the protagonist

38:42

runs away from home early

38:45

on, he one of the first meals

38:47

they describe is he has some cornmeal,

38:50

and he makes a little dough with cornmeal

38:53

and makes balls and just drops

38:55

the balls into the ash.

38:57

And then he takes a rabbit and bones out a rabbit

39:00

and sticks the pieces to a rock and

39:03

tips the rock up facing the flame. And

39:05

that's the first meal in the big sky. Later

39:08

in the big sky, his favorite meal becomes

39:10

burying a deer head in the ash.

39:13

And if you read other mountain man accounts and long

39:15

hunter accounts, they would oftentimes just

39:18

take a hunk of meat. So say

39:20

you take a circline from a deer, and

39:22

they don't even wrap it,

39:24

They just bury it. And

39:27

then later you carve away, scrape

39:30

away, and carve away the outside and

39:32

just like that's it.

39:34

That's it.

39:36

Or people would take a whole a

39:38

marmot, or take a

39:40

dog and just burn

39:42

the hair off and bury it and

39:45

then dig it up, scrape the outside a way, cut

39:47

off the skin, and eat the cooked meat.

39:49

So it's like old, old,

39:51

old cooking method.

39:53

Is there anything in there where you've like you've

39:55

gutted an animal and you've stuck hot

39:58

rocks in it and close it up.

40:00

That is a thing, But it's not.

40:01

We don't talk about that, but now you make me feel that's

40:03

the only thing we didn't put in the damn book.

40:06

Damn it.

40:07

Why are you bringing it up now?

40:08

Edit that out, Phil volume two.

40:13

Uh So, this covers this

40:15

is kind This brings up something a little bit funny.

40:17

Let me do a little monograph about rocks.

40:20

And yes, this covers

40:22

cooking food directly on coals. Okay,

40:25

this covers cooking and foil packs

40:28

under the coals. It covers Dutch

40:30

ovens, and it covers pie

40:32

irons.

40:33

And it is my favorite. This is my favorite subject.

40:37

When I was a boy

40:40

change I still call

40:43

him this by God.

40:45

When I was a boy, it was a hobo pie

40:49

when you said, and I just have to take my word

40:51

for it. When you said a hobo pie

40:53

when I was a boy, you were not conjuring

40:56

an image of someone in contemporary

40:58

times being down on the luck and homeless.

41:03

You were conjuring a guy from the Great Depression

41:05

who kept his possibles in

41:08

a handkerchief tied to the.

41:09

End of a stick over his shoulder, and he.

41:11

Had some coal dust on his nose,

41:15

and he had a bottle of old booze

41:17

with x's on the bottle, and

41:19

he lived and rode

41:21

the rails freedom, and

41:24

he was he was the kind

41:26

of guy you dress up with as for Halloween.

41:28

Yeah.

41:29

And if you went back to my school and

41:32

you went into a class of twenty four kids,

41:34

two of them were dressed on Halloween.

41:36

Two of them were dressed up as this guy, yep,

41:40

and they nothing they liked more than a

41:42

hobo pie.

41:43

I just made a note for when

41:45

I'm preparing for trips, you know, I like to make a

41:47

little note that says like family

41:50

Turkey trip, and then I'll just like start listing

41:52

things I don't want to forget. And I

41:54

just started mine for my family turkey camp

41:57

and added in iron pie

41:59

makers and idiots.

42:00

Do you mind walking over to that ceramic pot

42:02

there, Karn and producing one of my hobo

42:04

pie makers from there?

42:06

Keep right next to the fire. Yeah,

42:08

you know where my parents kept the hobo piemakers.

42:11

You mean my dad

42:13

had somewhere along the line gotten himself, had

42:17

gotten himself a mailbox like a newspaper

42:19

mailbox, screwed it to the

42:21

wall, and that's where

42:23

you put That's where the hobo piemakers were kept.

42:26

So here's a double which didn't exist when I

42:28

was a kid. But what's funny about this is

42:31

if you go onto Amazon right now, here's

42:33

a double for making whoppers

42:35

and Crin's got a single. If you

42:37

went onto Amazon right now and

42:40

typed in hobo piemaker, you

42:43

will pull up exactly what you're looking right,

42:46

But you will find that the

42:48

keyword you used to search it

42:51

is not in the not in the description.

42:54

So some some guy

42:58

was like, man, people

43:00

are gonna be looking for hobo pie makers.

43:04

I don't want to write that, but I don't want to

43:07

lose the customer. So they've done

43:09

keyword optimization around

43:11

a keyword that is actually not in

43:14

the description. Uh,

43:16

seth, do you mind sharing what you guys called them over

43:18

in Pennsylvania?

43:20

Mountain pies or moon pies?

43:22

Yep, I've heard.

43:24

Chester had some pudgy pudgy pies.

43:27

Yeah?

43:27

Yeah?

43:28

Can you can you like make a grilled cheese?

43:33

Let me tell you there's one. There's two that

43:35

we knew that ice to know. I've always been nostalgic

43:38

for these. I love using them.

43:41

We did two preparations as kids, uh,

43:44

and not just us but just in general. Well,

43:46

there's three, but we had two favorites. Then

43:48

there's a third classic Velviana

43:51

cheese m The

43:53

key is you butter both sides of the bread, put

43:55

some velvan close that sucker

43:58

up, and make the most bad as golden

44:00

brown grilled cheese you ever had. You

44:04

do PB and j Okay,

44:06

so you you butter both sides of the bread. Do peanut

44:08

butter and jelly in there, or you go down to the

44:10

store and get yourself a can of

44:13

cherry pie filling or apple pie filling.

44:15

Okay, butter both.

44:17

Sides of your bread. Put the cherry pie filling in

44:19

there. Close that sucker up and do

44:21

it. But we have like some kind of fancy

44:25

yeah no.

44:26

I mean fancy pants and like

44:29

as far as the ingredients go. But it's not

44:32

like hard to make them.

44:34

The section is called iron pie sandwiches

44:37

or whatever you call them.

44:38

Yeah, hey, quick question.

44:41

If you ever try to do it with a

44:44

what I would call it a healthier bread than

44:46

just straight up wonderbread.

44:48

We talk about that. Yeah, I don't actually

44:50

use wonder bread.

44:52

The problem is you need a large format bread.

44:55

You need a good size. But yeah, you go to a bakery,

44:58

you need a good sized bread. So

45:00

when you're shopping for your bread, and we just

45:02

we explained all.

45:02

This in the book.

45:04

Take note of the dimensions of your pie

45:06

iron, right, because if

45:09

you got a if you got

45:11

a pie iron and you get out in the

45:13

campground and realize that your bread doesn't it

45:15

doesn't because you need to have overlap

45:17

because when you close that pie iron, it's

45:20

ceiling. We talked about

45:22

hot pockets earlier. When you close

45:24

the pie iron, it presses and seals

45:26

it, right, So you need overlap

45:28

on all sides. But yeah, it doesn't matter

45:31

that you can use great, good quality

45:33

bread.

45:34

Just for French toast

45:36

a lot.

45:39

Phenomenal.

45:41

You don't want to you don't want like

45:43

too home baked of a bread where you get

45:45

the big air pockets.

45:47

Like not crusty bread, chewy

45:50

bread.

45:51

And you don't want like you know, you do a sour

45:53

dough. You open that sucker up and it's got like centimeter

45:55

air pockets. You're just gonna be losing your ingredients

45:58

out of there. When I say fancy pay ants,

46:00

we have a game. We have one where you can take turkey,

46:03

grouse, pas whatever, like a game. Bird want

46:05

cheddar and fig so fig jam and cheddar.

46:08

It's a grown up preparation.

46:10

You might see see it called

46:12

a panini in some cafe.

46:14

Someone we get into

46:16

this ten of our favorite iron

46:18

pie combos

46:21

peanut, butter and jelly or honey on

46:23

country white bread, johnny

46:26

a cooked ground meat, burger

46:29

onion, American cheese, ketchup

46:31

in brioche hmm, okay,

46:35

a ground burger in a

46:37

shredded foul so, shredded

46:40

game bird, taco seasoning, Mexican

46:42

cheese, sliced

46:44

ham, pimento cheese, pickles

46:47

and sour dough, cooked

46:49

bacon or breakfast sausage, scrambled

46:51

eggs, cheddar, cheese, flour, tortilla,

46:54

brioche or sour dough, all

46:56

in a hobo pie, iron

46:59

pie, smoke salmon

47:01

or trout, cream, cheese, dill,

47:03

chives, pickled red onion on

47:06

sour dough, duck, gorgan

47:09

zola, panchetta, onion jam,

47:13

preserve, cherries on sour dough,

47:15

peppernada sour dough, sautaed

47:19

mushrooms with grilled zucchini and.

47:21

Gouda on

47:24

sour dough.

47:26

Yourself can or

47:28

get a big can of cherry pie feeling yeah, it's up

47:30

to you. And

47:32

here also we talk about burying stuff in the ground

47:34

and a lot of times we should.

47:36

Can we talk just a little bit more about

47:38

iron pies?

47:39

Oh please?

47:40

Kids love them.

47:41

Kids nothing that they like more than iron pie.

47:44

But they're also one of the

47:46

potentially most dangerous food items

47:48

for kids. Like you gotta let them

47:51

cool off because that stuff's like lava

47:53

on the inside. If you if you've never made

47:56

these things, just keep that in mind.

47:58

Uh funny about kids. You

48:00

see these white chairs were sitting on

48:05

someone was making it, someone was videoing something

48:07

back here one time, like just we were just hanging out family

48:09

and friends. And when

48:11

you watch the video, what became funny to us

48:14

wasn't what was happening in

48:17

the video. It's what you see happening in the background.

48:20

And my little boy, Maddie is

48:22

roasting a marshmallow in that fire pit right there,

48:25

fireplace, and you

48:28

see him and he's pondering. His

48:31

hands are coated in marshmallow, and

48:34

you see him like contemplating

48:37

his hands, and he looks

48:39

at these white cushions

48:43

and he kind of goes and you see him

48:45

like, actually, I lost a video.

48:46

It's such a bummer.

48:47

You see him consider it for a minute and

48:50

then change his mind and just do the old

48:52

front shirt white.

48:53

Yeah, and then he like leaves the frame.

48:58

But he's like a fella could just white and right

49:00

there.

49:02

Yeah, blend right in yep.

49:04

Oh man, uh no,

49:06

that smells good, Randall, Yeah, really good,

49:09

buddy, looks good.

49:12

Beautiful fish cakes.

49:13

What I wanted to say on digging holes

49:15

in the ground, and sometimes you don't have a great place to dig

49:17

a hole in the ground. So we got some builds here

49:20

in preparations. Here, you get yourself a fifty

49:22

five gallon drum. Mean,

49:24

if you're in Alaska, just look around

49:27

you I'm talking about, uh,

49:29

if you're anywhere else, they're not hard to find.

49:31

Yeah, a barrel, fifty five gallon drum. Cut

49:33

that sucker in half. If you and your neighbor

49:36

find a barrel and cut it in half, you each got

49:38

a thing.

49:38

Now.

49:39

So we talk about how to roast a whole how

49:42

to roast a whole deer shoulder or any

49:44

chunk of meat like that. How to roast six,

49:46

eight, ten pounds of meat in

49:49

a barrel? Yep, you don't need

49:52

a hole in the ground.

49:54

Like if you live somewhere where it's like there's

49:56

no way you're digging your yard.

49:58

So you got it.

49:58

If you got a wheelbarrel full

50:00

of wood in some dirt or

50:03

sand and a half of a barrel, you can

50:05

set it out on it. You can set it out on a concrete

50:07

slab yep, and

50:10

do Luau style in the ground

50:12

cooking, and you can get anything in.

50:14

That particular preparation. Like

50:17

we worked hard to get it right.

50:20

My old man when they used

50:22

to cannoe the boundary waters a lot, he

50:25

would say, we don't put this in the book, which I kind

50:27

of wish we had. A They would they

50:29

would get a fire going and then lay

50:32

down any kind of clay, like heavy

50:34

clay mud, and make a bed of

50:36

heavy clay mud. Then they'd put all

50:38

kinds of leaves down, any

50:41

sort of green leaves you could find. Then

50:43

they'd set a fish down, and then they'd pile

50:45

a bunch more green leaves on that fish, and then

50:47

smear a bunch more of mud and clay over

50:50

the leaves, and then cover that up and coal, and

50:52

then later break that open and eat walleye

50:54

like that.

50:55

Yep.

50:55

We didn't put that in the book. We kind of put it in the book, but

50:58

not really right. A

51:00

lot about foil packs.

51:03

Any like to add Yoanny.

51:07

No, I don't know foil

51:10

packs, man. I mean that's a that's

51:12

a classic. I grew up doing that

51:14

at at boy Scout camps.

51:17

Laving boy Scout camps.

51:19

We got salmon, a bunch of salmon and

51:21

trout preparations that are under the coals,

51:26

skimming ahead. Oh,

51:29

we got how to cook. This is a good one. Cooking

51:32

a venison roast underground, wrapped up

51:34

in a kitchen towel. Yeah, a wet

51:36

ass kitchen towel.

51:37

That's the one I was talking about that we we had

51:39

to boil or.

51:41

A towel, touch the meat it's

51:43

wrapped towel, huh,

51:46

and then it's buried.

51:47

Yeah, because you're deprived, you're making

51:49

a you're making a no oxygen area.

51:51

I see, not octogenarian,

51:54

a low oxygen aaria.

51:57

But an octagenarian could do.

51:58

An octagenarian could do this and stuff

52:01

in his house.

52:01

And and how how deep

52:04

are you sticking that where it don't

52:06

burn down?

52:07

Good that you'll be saficing

52:10

the towel though, like that thing will get charred,

52:12

you know.

52:13

Yeah, you're gonna you're gonna ruin your towel. You can

52:15

probably do an old T shirt there

52:18

isn't.

52:18

And when you.

52:18

Unwrap it, tell people see that that's my old shirt.

52:20

Ye escape the fire.

52:22

That cotton or

52:25

polystrop.

52:26

Yeah, no, chemically treated.

52:28

Yeah, you know that's the thing with

52:30

burlap too, when you're buying when not with burlap,

52:33

when you're cooking with canvas, you

52:35

know, canvas tarps and stuff you don't.

52:37

Want treated canvas tarps.

52:39

Here's the one that I love a lot is whole

52:42

vegetables roasted and coals

52:45

you can take and we explain it here. There's

52:48

stuff you want to wrap and foil, there's stuff you don't

52:51

need to wrap and foil.

52:54

You can cook fenel bulbs just in

52:56

the fire.

52:57

You can cook butternut squash just in

53:00

the coals, like lay a butternut squashed on

53:02

the coals and roasted. We explain how you

53:07

yeah, do your shoulder in a barrel, bear

53:10

grease. Dutch oven biscuits that was

53:12

a contribution from Clay goose

53:15

and dumplings cooked in a Dutch oven. Dutch

53:18

oven rabbit with cabbage.

53:23

Then onto where Randall's

53:26

working from right now, and this is kind of my favorite

53:28

section on the

53:31

burner. So this

53:33

is outdoor cooking, uh

53:36

cooking on a burner, on a camp stove, on

53:38

a crab pot, whatever, cooking on a burner,

53:41

and we.

53:42

Go through all different sorts of burners

53:44

from oh man, the little micro

53:48

you know, backpacking stoves

53:50

to too great big you

53:52

know, Cajun.

53:54

Boilers, skillets, griddles

53:56

and pots. What you need to know.

53:59

We got a cast our, so propane stoves,

54:01

outdoor cookers, griddles, backcountry

54:03

stoves. We got a big prim around

54:05

cast iron. Then we get into

54:08

spicy fish cakes. Where's where That's where Randall's

54:10

at moroccan

54:12

Ish, So

54:15

there's no cultural appropriation in this book.

54:17

Mmm, borrow it a little bit moroccan

54:20

Ish venison meatballs.

54:22

Are you ready, Randall?

54:24

Let's eat?

54:24

Oh my goodness, looks so

54:27

good. That must been a hell of a cookbook

54:30

for a guy like.

54:33

Guy like.

54:36

Oh.

54:37

The dipping sauce andry

54:40

dirty dog.

54:43

Hot, Yeah, I look hot.

54:50

Digging in, I'm putting the sauce, I'm putting

54:52

Randall's dip.

54:53

I'm spooning his dipping sauce on there.

55:00

Mm hmm.

55:02

I went to no sauce first bite. It was

55:04

delicious as.

55:05

Is, Oh,

55:10

Randal, very good. Let

55:12

me tell you something too.

55:14

My kids would be like they

55:16

would, they'd they'd be they'd be wanting to

55:18

catch up and not

55:20

dipping sauce.

55:22

They would love it, right.

55:25

And when it's as spicy, it's

55:27

not like the only thing you're tasting is

55:30

the peppers. That's just like there,

55:37

and you can taste a taste.

55:38

Of fish too. Oh, I only know what to say.

55:41

I'm beside myself.

55:45

M m.

55:47

And that unbelievable.

55:48

You just keep talking while we're eating O we're here.

55:51

Randall, Oh man,

55:53

that sauce recipe is also great garlic

55:56

in there.

55:57

Yeah.

55:58

Well see that's where christ is good at stuff. Man like

56:00

Krista because I'll

56:02

be kind of like how a lot of how we work together,

56:05

because there's like stuff we'll

56:07

make, meaning we eat a lot of bony

56:09

fish. So I'm like, man, I like doing

56:11

fish cakes. I like to make him crispy, and

56:14

we'll make like this in that sauce. I don't know how hard

56:16

sauce. Yeah, I'll call my buddy. I'll say, hey, what

56:18

was that sauce you made that?

56:19

One time?

56:20

He'd be like, oh, I think I did right,

56:23

maybe that I can't remember if I did that, But

56:26

working with like a really good recipe

56:28

tester and developer.

56:31

She'll make it ten times, do you know what I mean?

56:33

And instead of you saying like, oh, I kind of use

56:36

you know, I'll be like, well, yeah, I use a lot of mail, and I used

56:38

some lemon, and I used some paprika, but I don't

56:40

know or if not I use sometimes

56:42

i'll put dill, because you don't when

56:44

you're cooking, you don't always you're

56:46

winging it. Yeah, And so with

56:48

a really good developer, you

56:51

get where it's just like dialed

56:54

and and all the guest works pulled

56:56

out.

56:56

You know, this sauce it's

56:59

so it so compliments all the

57:01

flavors in the fish cake.

57:04

And

57:09

well that tells you how good they are.

57:21

Okay, I'm still in my I'm still in my

57:24

uh, I'm

57:26

still on the burn. There's a lot of other good ones

57:28

in there, Mizo udon noodle,

57:30

soup with salmon, venison, chili,

57:33

a whole big thing on vac ceiling. So

57:35

this means vac ceiling.

57:38

What it means is reheating pre

57:40

cooked meals at camp. So it's a bunch

57:42

of stuff about what you can

57:44

cook at home and vax

57:46

seal and then drop into a pot

57:49

of boiling water and

57:51

he in the bag or dump into a skillet

57:53

and prepare it.

57:54

And in some cases that's like your

57:56

whole meal in that bag. In some cases

57:58

it's like a Porsche and of

58:01

a meal that you're gonna like row together

58:03

that you're gonna finish out. Yeah, oh

58:07

yeah.

58:08

That's pretty

58:13

Cuban style. Rice with rabbit, garlic,

58:15

miso, shrimp, ginger cat for stir

58:17

fry, which is phenomenal. Toss

58:19

noodles with ground venison. That's really

58:21

good venison, stir fry with cabbage,

58:24

penny with sausage and peas, Louisiana

58:27

style crayfish, blue crab and shrimp

58:29

boil.

58:30

That's your big like party recipe.

58:33

There then a big old section

58:36

called simply how to fry

58:38

fish.

58:41

I'm sure your buddy would be very happy

58:43

that you have a dedication to that topic.

58:46

We got a torta with wild turkey,

58:48

like a milionaise torta with wild turkey,

58:51

thermous Ramen courtesy.

58:54

Upgraded Ramen, Upgate Graded Backpacking

58:56

Ramen.

58:58

Then we get into within it can't breakfast

59:00

lunches and snacks, souped

59:03

up toad in the hole. Uh,

59:07

that was that was my dad's camp preparation

59:09

when I was a kid. So we do a toad in the hole, which

59:11

is like a gourmet toad in the hole, a

59:15

big thing about making coffee.

59:17

We got a recipe.

59:18

Called the Late Eugene Groeders

59:20

beer and apple pancakes, the

59:23

Monte Cristal sandwich, and

59:25

then we're getting ready to.

59:26

Move into five. But we got stop from it because

59:29

we're gonna eat some stuff.

59:31

Over.

59:32

Yeah, did you try it? You gotta try it left

59:34

over?

59:35

Oh, that's great.

59:37

Slice in that sucker is already.

59:39

Some forks would be good. We'll just finger

59:41

food it all right. Listen, you want to tell us what

59:43

your experiences were here.

59:46

I'm a little intimidated that it didn't cook it

59:48

enough.

59:49

Yeah, burn it.

59:51

I mean I knew any it needs to be charred,

59:54

but.

59:57

No, you got it.

59:58

Do you think so? Is

1:00:00

it tender enough?

1:00:01

It's tender enough because you whooped it good. You

1:00:04

could have charted it a little more. But it's phenomenal.

1:00:06

Okay, Oh

1:00:10

that's a lot.

1:00:12

I should have pointed out to you.

1:00:14

Char it the octopus.

1:00:16

Chart it until the ends of his legs are

1:00:18

burnt, you know what I mean, they'll

1:00:21

look like legit burnt and start to curl

1:00:23

up, and that's when I pull them off.

1:00:25

They were wrapping around the grates

1:00:27

like it was alive when you first.

1:00:29

They grab on that great Yeah really,

1:00:31

Oh you'll never get me off the grill.

1:00:33

I'm so smart.

1:00:34

They did a great job with good

1:00:37

mm hmm.

1:00:41

Your boys would would eat that up.

1:00:43

I need Aulissa.

1:00:45

You nailed it spinning.

1:00:48

Did you try it yet?

1:00:49

No?

1:00:49

You didn't try it.

1:00:55

Man. I like that stuff. Awesome

1:00:58

job. That's really good.

1:01:01

The charring makes it when

1:01:04

you get those little.

1:01:04

Bites of the char So how did you like

1:01:06

cooking over the open fire?

1:01:08

That was intimidating, only because I've never

1:01:10

used back before.

1:01:12

I don't like my particular grill.

1:01:14

Yeah right, but.

1:01:17

My buddy made that for me.

1:01:18

That's awesome.

1:01:19

It's been awesome, my buddy roundie

1:01:21

baby.

1:01:22

I don't know how to use it, so it was kind of for

1:01:24

our audio audience. Can you explain

1:01:27

what that is? It's kind of like an elevator situation.

1:01:30

Oh the grill huh oh.

1:01:32

Years ago, I was dials in West Texas and these

1:01:34

guys had a grill like that. It's

1:01:36

just like an elevated Basically,

1:01:38

it's a fire table around

1:01:42

fire table maybe five inches deep on

1:01:45

the tripod legs on three legs, so

1:01:47

the fire table sits waist high.

1:01:50

And then it's got a framework above it

1:01:53

with a grill that you can adjust.

1:01:55

So what is that twenty inches in diameter.

1:01:59

Maybe low low, twenty two inch diameter

1:02:01

fire table with an adjustable

1:02:03

grill on it.

1:02:04

And I love that thing.

1:02:06

It's great for any kind of like small

1:02:08

scale cooking. And it

1:02:10

says t l I on it.

1:02:11

My buddy Ronnie Bame, he's retired now, but

1:02:13

that was his company, Twin Lake Installations. I

1:02:15

sent him a picture and he welded that up for me many

1:02:17

many many years ago.

1:02:19

And that thing, there's

1:02:22

nothing ever gonna happen to that solid.

1:02:25

There's a product that's made commercially

1:02:27

now that a bunch of similar to that right now.

1:02:29

Kudo grills, I think.

1:02:30

Yep, kudo grills. There's a bunch of them now.

1:02:35

Good job, Lissa, Oh octopus is

1:02:37

good.

1:02:38

That's so good.

1:02:39

I'm going to go in for more. Steve,

1:02:45

are you able to?

1:02:46

Yeah?

1:02:46

Do me fair? Start walking people through on the spit.

1:02:53

Now that I got my mouth full of octopus, because.

1:02:58

I want to have a little more fish cake too.

1:03:02

There's some birds wrapped around sticks.

1:03:05

Yeah, take

1:03:08

it away, honest on the spit. So

1:03:11

as you can imagine this is these

1:03:13

are recipes where meat

1:03:16

is skewered on

1:03:19

things that you would consider

1:03:22

like shish kebab type skewers, and

1:03:24

then all the way up to bigger.

1:03:27

Crucifixes.

1:03:29

Yeah you could call it that, but

1:03:33

I mean literally, you know, two inch you

1:03:35

know, limbs, and

1:03:38

then also retisseriy devices

1:03:40

that all counts as on the spit. And

1:03:44

again, what you're gonna get mostly out of here. Yeah,

1:03:47

there's some good recipes, but you're gonna

1:03:49

get the how to, the skills

1:03:52

to know how to do it with any bird.

1:03:54

And once you do it with a duck

1:03:57

or a grouse, then

1:04:01

you'll know how to do it in the future with anything

1:04:03

else. Detailed photographs. Seth

1:04:06

did some of the photography in this book.

1:04:08

Yeah, there's a ton of the photography.

1:04:10

That photography is fantastic, as well

1:04:12

as our good buddy John Hafner. Let's

1:04:16

see a couple of the uh recipes

1:04:18

I'm looking at here, big game heart skewers,

1:04:22

sheep skewers. Must

1:04:24

have used some of my big horn for that one. Crying

1:04:28

tiger skewers. He what

1:04:30

what makes the gott? You

1:04:33

tell them a.

1:04:33

Sad story and

1:04:36

then he cut his heart out.

1:04:37

And oh, the

1:04:40

sub title there says, with hearts of duck

1:04:43

or upland bird.

1:04:44

What kinds of proteins lend themselves

1:04:47

well to this skewer situation?

1:04:50

Do you feel it's everything?

1:04:52

Well, there's veggie skewers, tuna

1:04:54

and yellow tuna skewers, yellowtail skewers.

1:04:57

When it comes to fish, you'd have to use a

1:04:59

pretty meaty steak like fish.

1:05:01

You know, perch would not go well

1:05:04

on a skewer.

1:05:06

I'll tell you the thing that I think that is the

1:05:09

meat that is transcendent

1:05:13

on a skewer is

1:05:17

duck hearts, turkey hearts, any

1:05:20

kind of game, bird heart, chicken

1:05:23

hearts, because.

1:05:25

You can make them good. But man, they're good like that.

1:05:28

I love like that.

1:05:29

Or sometimes you can simmer them in pork fat

1:05:32

and then skewer them and grill

1:05:34

them, and and that crying tiger is

1:05:36

like a you know, like a Chinese inspired.

1:05:39

Yeah, this is this is one of Steve's

1:05:42

pride and joy.

1:05:43

Yea, if any of you

1:05:45

guys that have traveled down to and you guys have traveled

1:05:47

down to areas in Mexico

1:05:50

where they you'll see that pork dish

1:05:53

where they have that vertical, that

1:05:55

vertically oriented spit and

1:05:58

a burner and they make tacos el pastor.

1:06:00

Yeah, you see that in a lot of different cultures.

1:06:03

In Greek, the in Uh in Greek cuisine,

1:06:05

they use a similar thing. In Mexico they called a trompo.

1:06:09

So it's you take all this, You

1:06:11

take out a bunch of your roast, okay, like your venison

1:06:14

roast, elk roast whatever, pig aning, and

1:06:17

you make a bunch of thin slices, and

1:06:20

then you marinate all those slices.

1:06:23

Okay, you marinate all the slices, and

1:06:25

then you put them on a vertical skewer and it makes

1:06:27

like you're making a column of sliced meat,

1:06:31

and you roast it like that and it spins

1:06:33

and you cook it and then you just shave off

1:06:36

the outside into tacos. And

1:06:38

so we get into trompos, and the trompo that

1:06:41

we use here, my buddy Ronnie does welded it together

1:06:43

like just a garage, you.

1:06:45

Know, a vertical rotisseri

1:06:48

kind.

1:06:49

And then and then later I had mine. You had

1:06:51

to hand turn it. So later I had

1:06:53

Travis Barton from Barton Fabrication.

1:06:56

He put a Rotisseri motor was you

1:06:58

just buy at Ace Hardware. He

1:07:00

mounted a Rotisseri motor underneath

1:07:03

it so you can just plug it into the wall,

1:07:05

fill it full of charcoal or cats and.

1:07:09

Just cooks that some bit.

1:07:10

That was one of my favorites.

1:07:13

That was my favorites to eat.

1:07:14

That was delicious, Oh, doctor

1:07:16

Randall.

1:07:20

More inconsistency here on the coloration.

1:07:23

One thing I'm getting concerned about is what

1:07:27

happened to Seth's uh food.

1:07:31

Seth is uh.

1:07:32

He's probably still grab cons

1:07:34

now see a little

1:07:36

bit of mustard, catch up

1:07:39

spice of brown mustard.

1:07:41

Now listen, I want you to know I just had a piece that was

1:07:43

kind of like octopus sashimi.

1:07:48

I'm sorry, right,

1:07:51

it was still delicious, very good for

1:07:53

your first attempt.

1:07:54

It's great all actually like it better like that.

1:07:56

I think I made the mistake of kind of pulling it off

1:07:59

the direct heat a little it just because

1:08:01

I was worried it was I didn't want

1:08:03

to burn it.

1:08:03

But keep

1:08:05

going, Yanni.

1:08:08

Spiked foul. Oh No, this one's worth

1:08:10

mentioning and talking about the cough

1:08:12

to kababs.

1:08:14

Just like basically basically,

1:08:17

oh, this is a good one to talk.

1:08:18

Ground meat with spices that

1:08:20

you form around

1:08:23

a skewer and then cook

1:08:25

a flat skewer. Yeah.

1:08:27

So let's say you're to kind of got a deer and

1:08:29

he told you, told you took it to the butcher and said,

1:08:31

just grind the whole damn thing, which is

1:08:33

not uncommon, And now you're bummed because you want

1:08:35

to have some kebabs.

1:08:36

Well, look at that.

1:08:39

Those look good, but you can see that skewers are

1:08:41

like almost like a knife shape flat yep.

1:08:44

But you're forming ground meat around

1:08:46

a skewer. That's

1:08:48

like it's like Greek Ish.

1:08:50

And you just take that whole

1:08:52

thing.

1:08:52

Out and get it off.

1:08:53

Ye.

1:08:53

Yeah, I've had that in Turkey, Palestine,

1:08:56

Yeah, like Middle East.

1:08:58

There it is ye yeah, honeys.

1:09:01

Yeah. You don't know how this one makes it to this

1:09:04

uh this in the this

1:09:07

on the Spit section.

1:09:10

I guess it's because

1:09:13

because it's suspended. We

1:09:16

have two super recipes in here.

1:09:18

One is a did Richard Martinez?

1:09:21

Uh did

1:09:23

he bring us the Turkey Chili very

1:09:26

Day soup? Or is it just a picture of him?

1:09:28

That just happens to be there.

1:09:31

Don't no, just that happens to be in the picture.

1:09:33

That that stuff is awesome.

1:09:36

Yeah, Turkey

1:09:38

chili a verity, man, it's one of my favorite things to

1:09:40

do. Or the pasole that we

1:09:42

have in the other cookbook, it's one of the favorite things

1:09:44

to do with turkey legs. Well,

1:09:47

I mean mountain.

1:09:49

It's like it's a dish with a

1:09:52

harmony. Yeah, like a

1:09:54

limed corn.

1:09:56

A lot of times it's like a tomato bass. But

1:09:59

the one that we didn't like cookbook was more of

1:10:01

a green chili base. But the

1:10:03

recipe that I say

1:10:05

I contributed, I just I sort

1:10:07

of shared it after trying

1:10:10

it out in Latvia a couple of years ago. Now

1:10:12

over there, hunting for lunch, we had

1:10:14

a bailed cauldron of

1:10:17

this soup called so yanka, which

1:10:20

I asked the ladies that prepared

1:10:23

it, and they said they really didn't have a recipe.

1:10:26

I said, well, anyways, just talk and I'll just record

1:10:28

it on my phone. And in the end it

1:10:30

basically sounds like a fridge emptier. But

1:10:33

it's it's great, it's

1:10:36

delicious.

1:10:37

It's like a traditional dish to feed

1:10:39

a bunch of hunters.

1:10:40

Right, totally. Yeah. I

1:10:42

think what you know kind

1:10:45

of makes it meat eatersh is that there's

1:10:47

venison chunks in there, there's wild

1:10:49

game sausage in there, and then sort

1:10:52

of you just add vegetables,

1:10:55

pickles, whatever else you have to season

1:10:57

it all. It's it's simple, it's delicious,

1:11:00

all right.

1:11:00

I'm gonna take over on the Thank you for that, Johnny,

1:11:03

I'm gonna take over on on the final

1:11:06

section six on the side, which

1:11:08

covers your salad, sides, desserts, and

1:11:11

drinks. Now, we got into hobo

1:11:13

pies, mountain pies, iron pies

1:11:15

earlier, and in this section

1:11:17

you get into iron pies that are like dessert type

1:11:19

iron pies.

1:11:20

Okay.

1:11:21

Bunches of salads, all kinds of dressings,

1:11:24

all right, Coal slaw, that's a classic

1:11:26

outdoor dish. How to do Boston

1:11:28

baked beans from scratch, how

1:11:31

to do refried black beans, camp

1:11:33

stove rice. Then

1:11:35

some some vegetarian dish appetizers,

1:11:38

grilled egg plant, chick beas, chicken

1:11:40

peas, and Marjora mint dressing, a

1:11:42

lentil stew. So side dishes there

1:11:45

Kevin Murphy's Kane Tucky buttermilk

1:11:47

corn bread, savory cheese,

1:11:50

biscuits all cooked outside.

1:11:51

Wait, is his recipe sweet or savory

1:11:55

for corn bread?

1:11:56

Savory?

1:11:56

Okay?

1:11:57

And then we get into sweets, peanut butter,

1:12:00

some moores, nutella,

1:12:02

and banana. Iron pie, A bunch of other iron

1:12:04

pie variations, a really crazy one

1:12:06

that I love. Coal roasted bananas,

1:12:10

which are like way better than you think they would

1:12:12

be. A coal roasted banana, coal

1:12:15

baked fall fruit. How

1:12:19

to make like just kind of like different sweet

1:12:21

breakfast dishes. How

1:12:24

to cook a chocolate cake on a camp stove.

1:12:27

You're you're cooking a chocolate cake by

1:12:29

steaming it on a camp stove.

1:12:32

Is it like soup?

1:12:34

No, it's cake, It's cakeish, it's

1:12:36

cake.

1:12:38

Muld cider cooked over a fire pit. Uh,

1:12:43

pictures of red beer, cocktails, camp

1:12:45

hot chocolate. More on coffee, and

1:12:47

then a bunch more extra stuff, a whole big

1:12:49

section I'm not gonna bore you with right now.

1:12:52

Brines, marinades, dry brines,

1:12:54

and rubs.

1:12:54

I've never had. More on coffee is that it's

1:12:57

like we're people that don't do

1:12:59

the fancy.

1:13:00

For more on more on the subject.

1:13:02

Additional information on the subject

1:13:04

of coffee.

1:13:05

Yeah, we have a big section on coffee man,

1:13:08

cowboy cott.

1:13:09

Yeah, various ways to make coffee.

1:13:11

Okay, guys, ready, but we doing what are we doing

1:13:13

next? Let's

1:13:18

hit let's hit the devils,

1:13:20

devils forthcoming.

1:13:23

Look at that beautiful burger just

1:13:26

for for the fruit. That's

1:13:29

beautiful hopefully not two

1:13:32

or two underdone? Man,

1:13:34

what a nice uh finish

1:13:36

it does on the egg?

1:13:38

Did you try it yet?

1:13:41

Let me get an.

1:13:44

The smoke deviled egg is really good.

1:13:47

I need that one for the wall.

1:13:49

Yeah, picture like a picture of deviled egg

1:13:51

with a kind of a cooked like a

1:13:53

cooked egg.

1:13:55

Walk us through it, Randall, give

1:13:58

us the experience.

1:13:59

Well, how would you rate your cook book

1:14:01

experience?

1:14:04

Here you go, Hmmm, A

1:14:07

delightful smoky

1:14:09

bouquet.

1:14:13

Oh, a

1:14:15

fun mixture of flavors, all

1:14:18

the creamy, rich goodness that you.

1:14:20

Want in a deviled egg. A little bit

1:14:22

of smoke to finish it lovely,

1:14:25

goes down smooth.

1:14:26

And if you've been eating deviled

1:14:28

eggs your whole life, smoking

1:14:31

that egg alters the texture of

1:14:34

the egg's exterior.

1:14:35

Yeah, it's a little more toothsome.

1:14:37

Yeah, so instead of having like a slimy little

1:14:39

bugger, it's kind of a cooked

1:14:42

it's like textured and cooked and looks

1:14:44

kind of smoky.

1:14:46

Well that's very nice.

1:14:47

A little more aldente, a

1:14:50

little more aldente, a little more.

1:14:54

Okay, Seth? Hit it so,

1:14:56

Seth? How would you rate your experience working with the buck?

1:14:59

Oh?

1:14:59

These are these are great. The

1:15:03

it's super easy. Right when you think of like cooking

1:15:05

a burger. Yeah, it's like something that

1:15:07

everyone does. When you add

1:15:09

stuff like stuffing them, you know,

1:15:12

it adds some you know, it's

1:15:15

a little more complex and difficult.

1:15:17

Not your grandpa's burger.

1:15:18

No, but just following the directions

1:15:21

in the cookbook super easy.

1:15:23

How many photos you would you say you have in that book, Seth.

1:15:27

I don't know quite a bit.

1:15:28

Dozens, dozens for sure.

1:15:30

Yea.

1:15:31

So we're gonna cut one of these open.

1:15:36

Oh so juicy, not

1:15:39

really getting a good cut.

1:15:41

But no, you're getting

1:15:43

a good bite.

1:15:44

Yep, it's not overcooked,

1:15:47

medium perfect.

1:15:49

There you go, beautiful.

1:15:51

Someone want to I want to give

1:15:54

me a HAVESI I should have put one

1:15:56

in the burger or in the bun and then cut it.

1:15:58

Oh that'd been smart. Good. Who

1:16:02

wants a full bird?

1:16:03

They smell good?

1:16:05

If somebody hand.

1:16:09

Give him a napkin to go with it.

1:16:12

Let's do have some.

1:16:16

Brod.

1:16:16

Alright, guys, we're

1:16:19

getting beautiful all

1:16:21

right, but you realize that it's hard

1:16:23

to h talk and host a show when you're

1:16:25

eating.

1:16:26

Damn.

1:16:27

Oh, that's right here, it was there.

1:16:29

You have it. We're gonna eat our burgers. Let you guys all go

1:16:31

home. That's listening, Uh the

1:16:34

Meat Eater.

1:16:34

Outdoor Cookbook, Wild Game Recipes

1:16:37

for the grill, smoke or camp stove and

1:16:39

campfire. Uh, get

1:16:41

a little fire going outside and get some Thank you everybody,