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Eating Wild
Hosted by three hunting and fishing buddies with a lifetime of culinary experience between them, Outdoor Journal Radio's Eating Wild podcast brings folks from all walks of life to the boat, tree stand, and kitchen to tell the stories and answer the questions around the pursuit and preparation of wild fish and game.
Eating Wild
Episode 50: Q&A With the 4 Skins
Ready to hit the water and master your fishing game? You’ll learn innovative strategies for exploring small inlets, using light lines, and picking the perfect bait to reel in the big one. Plus, catch our hilarious take on a hypothetical bachelor party in the Dominican Republic, complete with fishing, relaxation, and a movie marathon of "Step Brothers." Smash Malaka, Hook Set Martins, Louis "Top Dog" Pereira, and Showtime Johnson bring you behind-the-scenes tales and invaluable tips on making every fishing trip memorable.
Ever faced off with locals over dock space or wondered about the nitty-gritty of public access to waterways? We’ve got you covered with a riveting discussion on boat safety, fishing licenses, and the ever-important topic of preventing poaching. We even dive into a past controversy known as "Doc beef," recounting how a honking horn ruffled feathers and providing a light-hearted spin on a tense situation. And don’t miss out on Louis’s Dominican Republic escapades and his well-earned win, despite the good-natured ribbing from the rest of the team.
Hungry for more? We’re not just about fishing; we’re about eating well too. From the irresistible taste of shore lunches to the secret joys of smoked meats and meal prepping for quick, flavorful dinners, this episode is a culinary adventure. Revel in the sensory memories of homemade sausages, smoked chicken wings, and even a humorous chat about Chef Ramsay possibly joining us one day. And for the grand finale, we share our excitement for the upcoming muskie fishing season and tease our epic 52nd episode celebration. Tune in and join the fun!
Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at eatingwild@odjradio.com
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Speaker 5:Hi everybody.
Speaker 1:I'm Angelo Viola and I'm Pete Bowman Now you might know us as the hosts of Canada's favorite fishing show, but now we're hosting a podcast.
Speaker 5:That's right.
Speaker 4:Every Thursday, Ange and I will be right here in your ears, bringing you a brand new episode of Outdoor Journal Radio.
Speaker 5:Now, what are we going to talk about for two hours every week?
Speaker 4:Well, you know there's going to be a lot of fishing.
Speaker 3:I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
Speaker 1:Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors, from athletes, All the other guys would go golfing Me and Garth and Turk and all the Russians would go fishing.
Speaker 2:To scientists. But now that we're reforesting and letting things breathe, it's the perfect transmission environment for line fishing.
Speaker 3:To chefs If any game isn't cooked properly, marinated, you will taste it.
Speaker 4:And whoever else will pick up the phone Wherever you are Outdoor.
Speaker 1:Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside.
Speaker 4:Find us on Spotify, apple Podcasts or wherever you get your podcasts here we go.
Speaker 3:Welcome back to another episode eating wild podcast. We got smash malaka, alongside hook set martins and in the distance, folks, he is back. Louis Top Dog Pereira joins us live from a studio we don't know. We don't know where he is. He's like Batman, could be anywhere, could be in the cave.
Speaker 7:Studio.
Speaker 3:Pereira, studio Pereira. And then we got beautiful Showtime Johnson. He's there at his cave. Showtime is beautiful. See your face. How's it going, man?
Speaker 2:Not bad brother. How are you? It's a big episode, well.
Speaker 3:I was going to let Lou introduce the new episode today. It's a big one, but we had to wait for him. We had to wait for him. He was away. He was in the Dominican Republic. Lou, it's a special day today. Can you tell us why?
Speaker 4:That's right, I've been 50 long episodes, boys. 50 long episodes. Happy birthday, Dan. That's a year almost Well, 52 would be happy birthday.
Speaker 5:I feel like we shouldn't be celebrating 50. I feel like we should be celebrating 52.
Speaker 2:Well, 52 is going to be an epic episode, but 50, you know, everyone has a big 50th birthday.
Speaker 5:Can you imagine?
Speaker 7:Tomalekka's 50th birthday.
Speaker 3:We're going to.
Speaker 2:Vegas.
Speaker 3:Forget Vegas, I want to go back to Windsor.
Speaker 4:So we started this 50 weeks ago today. Is that what happened? This is our 50th episode, 50 weeks ago Exactly.
Speaker 3:Holy cow. So we're two weeks away from our one year anniversary, boys.
Speaker 4:Wow.
Speaker 7:That's huge.
Speaker 4:I thought it'd be canceled by now.
Speaker 5:Good job gents, we made it this far.
Speaker 3:I don't know how but we made it this far, oh boy. Well, listen, man, today's episode is going to be a Q&A. It's all about the fan questions. We have a bunch of emails. Martin's has the laptop opened up. We printed a few off to get us started, but as we get into them, it depends. You know, these things can go a lot longer because we all have different opinions. That's why the Eating Well podcast is great. We got the Foreskins and before we jump into them, lou, you were in the Dominican. You heard our episode last week. I don't know if you heard it while you were in the Dominican.
Speaker 3:Yeah, I sure did. I sure did hear it.
Speaker 5:I got to get your take on pissed man, I'm pissed. You guys were talking about our crappy trip without me, which you know.
Speaker 3:Congratulations on the belt Lou.
Speaker 5:That's right. I felt like everyone had a little caveat at the end of congratulations Lou, but this or but that. Yeah, Lou won, but you guys are a bunch of sore losers.
Speaker 2:Well-deserved, my friend. And there was a lot of positive things that were said about on the podcast, but you don't hear the positive man, it's just the negative.
Speaker 5:No, yeah, no, there was a lot of positive, oh yeah, selective hearing.
Speaker 4:How about the?
Speaker 3:pictures that he was sending us. Hey guys going out tonight with the hair all slicked back wearing the open button shirt. What's going on here? All you were missing was a cigar, and I think you were part of a cartel or something. He looked good with the tan, though he looked good.
Speaker 5:He did look good. It was a nice trip. It was a nice trip to Dominican, but I don't recommend going to Dominican in May, june. I just don't. Was it hot, I'll be honest. I left 30 degree weather here and then I got there and it was pouring Absolutely pouring, was it raining every day. Yeah, and I could just see Tone's face just laughing as I step off the airplane.
Speaker 2:How was the fishing? Did you do much fishing?
Speaker 5:No, no fishing. No fishing was. Uh. We went for a couple of buddies, one of them's having his first kid he's in his 40s and we gave him his last hurrah before, uh, he's gonna tighten his belt and stay put for a for a while. So it was good we didn't do much, to be honest. We hit the beach, hit the pool, ate like a king, drank a little bit, had a good night's sleep, well.
Speaker 3:I got to ask you guys a question because it's on the lines here about Lou's trip. So if we go back 20 years, okay, and the four skins are together now we're going with present time now and we had to throw a bachelor party for each and one of us, for every one of us here. Can you imagine? Hey, lou, I'm getting married. The four of us are going to Dominican Republic.
Speaker 5:Would it be a different party? I don't think my wife would let that happen.
Speaker 4:We wouldn't be married. Yet it fits for a stag.
Speaker 3:Well, I'll tell you what we would be doing, because I'm going to tell you exactly how it would go. We'd go fishing during the day, we'd come back to our room and we'd watch Step Brothers Perfect.
Speaker 5:Nothing wrong with it, right? So that's like every weekend we have together what's wrong with Step Brothers man? So we have a stag party once a month? Yes, we do. It's a beauty.
Speaker 3:Well, I'm going to be honest, man, we have, uh, we have a million questions to get to and you guys haven't seen these questions. I printed some out and, uh, obviously I'd like to get all your takes before we answer them.
Speaker 5:But, lou, you got another question before we get started yeah, listen, I wanted to bring this up because I heard the episode with you guys and talking about our crappy trip and it was great. It was a great episode and and I felt like just a regular Joe listening in and I heard you guys talk about Taro and the techniques and where you guys were fishing and, I'll be honest, it felt very secretive, okay.
Speaker 5:Good, it felt like you guys were trying Perfect, no, good. What do you mean good? What do you mean good, perfect? I feel like, first of all, you didn't talk about the cuts, oh no.
Speaker 3:Okay, don't you get started with that, mister. No, we got to bring up the cuts, okay.
Speaker 4:We got to bring up the cuts. Exactly why we didn't talk about the cuts. It was a new lake.
Speaker 2:It was fun though.
Speaker 5:It was a new lake? Yeah, it was, I get it. I get it Because we got some really beautiful crappy out of there and we got to keep that on the down low a little bit.
Speaker 2:But the cuts, I feel like people got to learn about the cuts man. Can we explain that, Siege? Can we talk about that? You can say anything you want, Lou, Okay.
Speaker 4:Basically, what Louie's just talking about are cuts, and cuts are little, let's say inlets cut into a lake that you sneak into. It could be more shallow water, it could be more. Not too much movement in that water, just sheltered.
Speaker 3:It's very sheltered from the lake. So if it's a blown out day you can go to these cuts and you're sheltered, and it's not. I mean, you're looking at maybe what 10 feet wide, dan. 10, 20 feet wide.
Speaker 4:It depends on the cut. Yeah, I mean, you're looking at maybe what 10 feet wide Dan 10, 20 feet wide. It depends on the cut. Yeah, we went into one cut. It was massive. We didn't finish it all right, true, so it's just little shelter bays, let's say yeah they're little inlets and then some of them were like five feet wide.
Speaker 3:And it produced.
Speaker 4:And three feet deep.
Speaker 5:Yeah, which is what we were saying before and some of the biggest crappy came out of there, right?
Speaker 4:Half the time you pass right by these without even exploring them.
Speaker 5:I wanted to bring that up because I really felt like as a listener, you want to learn something and just hearing you guys catch some big crappy that's fun, but people want to learn a little bit as well. And I feel like Dan brought up a good point about the baits and there were some good points about the really light line which made a difference. I forget which one of you changed to really light line. And Taro, obviously the fish sensei to us, you know. Thank God I taught him about the genetic response, right guys?
Speaker 3:Well, you know what, Lou, I got a question for you because I'd like to get your take on this, because you obviously weren't there for the episode, but the Doc beef man, you were there for it. You know, you had a different perspective because you were fired up when you heard that she was honking the horn and we all said our piece. We all said our piece how we felt about it. How do you feel about this dock bee? First of all, it's very real.
Speaker 5:I was pissed. I was pissed Like I don't care who you are. The body of water doesn't belong to you. Their point was that they dredged that part of the lake in order to make room for their docks. Well, guess what? Your boats go in from the lake in order to make room for their docks. Well, guess what? Your boats go in from the lake and they can go in there, but no one else can't, are you? You know?
Speaker 2:paying more taxes for that dredging.
Speaker 5:Exactly. You know, is there a big fence there that you got to pay to get through? No, so that's the land and we all pay our taxes, we all take care of our, especially us guys. We, you know, we, we take care of the environment. We go fish, we pick up garbage out of the lake, we pick up stuff that that, as we're driving by, we pick it up, you guys, and they like to take care of their fisheries. So having someone go into their little cut, let's say, do a little bit of fishing and back off without a problem there's, you know, I'd love it. I mean, dave Mercer's house is on Scugog and we fish there all the time and he's got a property where there's some places where you're not supposed to fish too. But we've been there many times and he doesn't say anything. He waves at us. So going to another lake and finding that lady who's all gung-ho and super psyched about kicking us out of there, I thought that was hilarious, but I get upset too easily.
Speaker 2:The thing is, though the thing is, the docks that are on the water is pretty much it's public water, so technically the dock is not even like they own the dock, but it's not. It's on public water, so you can fish all around it and you can't imagine that, that dredging thing. If I dredge in front of my house or something, all of a sudden I own it. It's private property. You know what I mean. No, it's so silly. It's so silly. But the good thing is, boys, as much as we like crappy fishing, and it's a forte now for the foreskins. Um, real I shouldn't say real other species is opening up, you know what I mean?
Speaker 5:Yeah real, yeah real.
Speaker 3:I beg to differ. Don't say real, I love the crappy. And you know what? Me and Dan, before we get into the Q&As, me and Dan went out last weekend. Boys, we went out to the home waters of Scugog, we got our boat wet and it was crazy and I got to tell you guys, dan and I had an experience that we weren't expecting, because it was pouring water and there was us and one other boat on the whole Port Perry side of Lake Scugog and Dan. What happened? Man? Actually, dan thought that we were going to be filming a YouTube video at some point in this.
Speaker 4:Oh right, I almost forgot yeah. A boat, a black Lund, is coming flying at us and I'm like, okay, we're moving out of the way or what. What's happening here?
Speaker 3:And then Dan looks at me and goes okay, get your phone ready, because this might be a YouTube, one of those YouTube things where we get into a fight on the lake. Jump off the boat.
Speaker 4:Or jump off the boat because this guy's coming in hot and I'm like what's happening here? It was like those other YouTube videos where the guy wasn't paying attention. It smacks into your boat.
Speaker 3:So he stopped you guys.
Speaker 4:last week it was pouring rain, pouring down the guy's like licenses, and checked everything. We were all legit, everything's good to go. But yeah, maybe slow down a little bit there. Yeah.
Speaker 3:And you know, kudos to Hookset because he had his license on his cell phone and me I didn't bring my wallet on the boat I never do because I'm so terrified of dropping something in the lake and I do have my fishing license on my phone somewhere Don't know where. But Dan's always organized.
Speaker 3:I'm not't care. And uh, guess what, right away, the guys like fishing licenses were checking for out of season bass. Let me look in your live wall, let me check your flashlight. Dan's like yeah, I got this flashlight, we also got this one, and so Dan's ready. He's always ready for this shit. I'm not okay.
Speaker 3:And uh, I couldn't find the picture and the guy took my name, he took my this and that he called it in and they're like yeah, he's good till 2025. So they're pretty cool. They let me go. Even though I couldn't find it on my phone, I did find it later, but they're out there. Boys, and you got to be careful, make sure you have all the shit on your boat man, because there's a prime example. We were 50 feet no, not 50 feet Maybe a couple of hundred yards away from my dock and I even said Dan's like you guys want to come for a coffee, we're right there. And the guy's like no, we just want to check your licenses and your live. Well, and we didn't have, obviously, no bass. We weren't bass fishing out of season, but we had, we had. We did have a bunch of crappy that we wanted to take back to the dock, take a picture with, but you never know when these guys are going to pull up. Boys never know. Be ready and be prepared.
Speaker 5:What day was this? Was this on saturday or sunday?
Speaker 2:saturday, yeah, I like the fact I like the fact they're out there, man, I really do. It can be a hassle and it holds you up for a bit, but you imagine they weren't out there. Like you know, guys would just be poaching and you know, and it verifies, I think, the biggest problem is those shore ninjas man yeah that you know they're making sure everyone has their license and doing it properly. It is a pain, but at least you know they're doing something, they're checking on stuff.
Speaker 4:Here's one thing I will say, though Even if you buy one of those brand new kits from the store the ones that have all your safety kit in it comes with the whistle and the flashlight, the rope and all that stuff make sure your flashlight works. Yeah, because a lot of time, even these brand new ones, either they don't come with batteries or they sit on the shelf for two years by the time you turn it on. Your thing doesn't work. So what I do is I carry a spare flashlight in my tackle bag, and you showed him that All the time.
Speaker 3:And here's one question for you, Dan, because you mentioned this to the guy. I don't even know what his answer was. You said something about your cell phone. Does?
Speaker 4:that count? Yeah, of course it's a flashlight, it counts. It's totally legal. Yeah, you can. Yeah, because I said I got my obviously my cell phone and then I have a spare light in my tackle bag and I showed them and the flashlight we had in our safety kit actually did work, so it was brand new and so that's good, and by an LED light than the other ones.
Speaker 2:Question for you. I know back in the day you had to have oars and an anchor. Is that true now? Do you still have to have an?
Speaker 3:anchor and oars. He was asking Dan all the questions. I honestly Siege I wasn't even paying attention, because the whole time I was trying to find my license on my phone. So he went through the whole boat with Dan, so I'll let Dan answer that.
Speaker 4:So he didn't ask about the oar and he didn't ask about the anchor. But as far as I know, yes, you need at least one oar on your boat. Now the good thing is we have an anchor on the boat Most boats do and if you buy them, sometimes they don't come with anchors, but Tony and I have the Talon installed in our boat and that is technically an anchor.
Speaker 2:That's expensive anchor.
Speaker 5:Yeah, it is. I'm glad you brought that up. Is the talon actually an anchor? Because after so many feet then it's not an anchor anymore.
Speaker 4:Yeah, yeah, up to a certain amount of feet and in our case, where we fish, it's always an anchor, because we never fish super deep which I wish we did.
Speaker 3:How deep does our anchor go 12 feet.
Speaker 4:How deep does our anchor go?
Speaker 3:12 feet as close as 12 feet, so if you're in 20 feet of water, it doesn't count.
Speaker 4:No you definitely need an anchor and that's your responsible. Look, if you're responsible enough to buy a boat, use a boat, operate a boat, then make sure you have the proper shit in it.
Speaker 2:What about?
Speaker 5:Do you have paddles on your boat? Huh?
Speaker 3:Do you have paddles with it? Yeah, so it's already in there with the light and everything does uh spot lock, uh consider it an anchor.
Speaker 2:I guess it could be, I don't know yeah, I don't know the battery runs out.
Speaker 2:Yeah, no, I was just. I was just wondering. I know that was a thing back in the day. They used to check my boat for was anchors. But the last couple times I've been out that I've been checked, they don't even ask about the anchor and the oars. They they always ask for the flashlight, the whistle rope and all that stuff and they check to see if you have booze or any of that. But we keep the booze on the dock.
Speaker 4:You know what I mean? Yeah, we have a couple of drinks after our day, that's it. And it doesn't count just because you don't have booze on the boat but you're hammered getting into the boat, that doesn't count, that's just like drunk driving guys. That's ridiculous and you know what, dan?
Speaker 3:I got a question for you man. Do you think that if we were in our Sea-Doos those guys were pulling us over? I think any watercraft did pull us over, even though we weren't fishing because they came right up to us and said they were looking for out-of-season bass fishermen.
Speaker 4:Yeah, we were just opening on.
Speaker 5:Maybe that day they wouldn't have pulled you over because you guys are on Sea-Doo's.
Speaker 4:You're not fishing. I would have tried to outrace them.
Speaker 3:You need On a Sea-Doo. Do you need? You still need the flashlight, you still need all Race them back to the dock and open up a brewski. Catch me if you can, catch me if you can you can't get.
Speaker 3:Oh boy, but it was a good trip. I got to say something man, me and Hookset did get into the crappy, but nothing like two weeks before and we were talking to each other. We're like he used a Z-Man, we're using all the same shit we were using the couple weeks before and the water was in the 60s and we got dinks and it was weird, man, we hit some of our classic spots. I mean, dan and us like to fish and the numbers were down and I think that those fish have moved and for schoolgog, I don't know, there's not too many deep pockets there, but I do believe from you know, just researching, I think those fish moved already. They're already out and Dan was telling me that there was a guy that he follows and you said, dan, there was something that makes them move like instantly and it was water temperature.
Speaker 4:Oh yeah, even a couple of degrees, they'll move A couple of degrees. They'll sense it and they move right away. They move right away. And spawn is a very big thing for fish and water temperature has everything to do with it. If the water temperature changes one degree, even a bass, if they're spawning and the water temperature changes two degrees, they'll stop spawning, they'll leave their, they'll leave some even leave the beds.
Speaker 2:That's just a prime example of having these warmer winters, because we used to have our crappy chip at the end of May.
Speaker 3:I said that to Dan. I said look at these pictures. I was showing him pictures because it came up on my phone Right Four years ago it was May 24th, yeah, and there's me and my daughter smashing crappie, yeah, and this is exactly. You know, four or five years ago to this day, and the fishing was slow. We got them, like we did get them, but I think the biggest one Dan got was 12, which was a big fish, yeah, and that was it.
Speaker 4:Were down, yeah but the rain didn't help either to him. We didn't have time to really explore and stuff. We stick to one or two spots and we bounced right.
Speaker 2:And then it's time to put away the light. Tackle to the real tackle. Oh boy Lou Are you all set up.
Speaker 3:Is Lou set up at G Bay or what? What's going on at the Pereira residence there in Hogs Bay?
Speaker 5:There's no more light and glide.
Speaker 3:The genetic response is going to be turning into a little bit of top water action.
Speaker 5:Oh yeah. Oh boy, it sure is. I can't wait, man, the weeds are popping.
Speaker 4:Oh boy, I cannot wait to start ripping a jerk bait again.
Speaker 2:I cannot wait, C.
Speaker 3:did you get your boat ready? Are you ready to hit the water?
Speaker 2:It goes in June 4th and, uh, I was gonna put it in before the may long weekend but they were slammed at my place in london, so, uh, yeah, it goes in june 4th and I should have it back in two days after that. And I'm ready, man, I'm putting away the light tackle and I'm just going for, like you know, pitching sticks and jerks and reaction bait and, oh, I can't wait, man, I can't we.
Speaker 4:We got to figure out what we're doing for musky opener.
Speaker 3:Yeah well, I don't know what to do I was talking to frank from ugly pike and for, uh, he's, I think he's going to georgian baylou. He mentioned it to me. He was just texting me. Anyways, no opener, he goes to the rito there in uh, the river. That's right, yeah, and he was saying he's going with a bunch of guys for musky. They're going for four or five days. But when have we ever really really targeted muskie on opener? We're always fishing them in the fall.
Speaker 4:No when we were younger, tony, it was all the time man.
Speaker 3:You and I.
Speaker 4:We would hit the cool all the time. Man, we were marking the days on the calendar and you guys were the last few years.
Speaker 5:No, the last few years, maybe because we're old, but no, last few years. Opener usually lands on uh, on bass as well, and we always well where we are yeah, where we are.
Speaker 2:Yeah, it's true, though it's true that a lot of times we, like tone, was saying our musky season really doesn't start until september, october. For us, now, now, yeah, now yeah like I mean it's, but we shouldn't sleep.
Speaker 5:We shouldn't sleep on the opener, that's for sure, no, no. Shouldn't sleep on the opener, that's for sure, no, no.
Speaker 3:So let's hit the opener, then we're going to do opener. We got to. I cannot wait to go to G Bay man. I can't wait, Lou. I can't wait to come up there with you, bro, the morning we wake up have our little coffee.
Speaker 5:Tim, sorry, tim. Tim told me back at the show he's like buddy. I hardly ever fish for musky except opener on Georgian Bay, really, and he says he always smashes into them.
Speaker 4:Yeah, maybe we should go with him, because I don't know if Luis has good luck on Georgian Bay. Oh boy, I don't know.
Speaker 5:I still don't know shit on Georgian Bay. That lake is a science. It's amazing. I don't think there are must be amazing.
Speaker 2:Oh, that's a bull there's. I think the record would probably come out of there. There's not numbers, though right for money here you're stirring the pot.
Speaker 5:Right now you're stirring the pot bud.
Speaker 3:I know I like it. Oh boy. Well, listen, let's, let's move on. We got it. We got a pack show here. Um, there's a couple things that I'm going to bring up towards the end of the show. Siege, if you could remind me of some news. I got to drop to the boys a couple of things, a couple of purchases, that were happy that happened. Oh boy, break the news. But let's, I got a quick question. We're going to. We're going to start off with a the socials and what's happening. We do have a cool giveaway that we're going to talk about as well towards the end of the episode. But I got a question here, guys, and you guys haven't seen these yet. I'm going to start with Hookset and then you guys can answer. This is from Kevin Bryant Great last name, by the way. Bryant, how often do you use a smoker, if any of us use one? Any hints, tricks to help out for brisket or any other meats? Great question, love it. Thanks, kevin.
Speaker 4:Go ahead, dan. So smoker how often? We don't actually use a smoker that much, but when we do, we use one at our shop and we actually smoke cheese with it a lot. No way, yeah, because we do a lot of the smoked mac and cheese. Nice, it's just amazing flavor and that stuff. I actually want to buy one from home and that's my purchase this year. Yeah, we smoke at the shop a lot of those things. Yeah, look, because we're so high volume. It's hard for us to sit on a smoker for hours and wait, and wait, and wait. What was the other part?
Speaker 3:of his question what meats would you like to smoke? I know you said the cheeses, but briskets, pork loins.
Speaker 4:Buddy, nothing beats a smoked shorty's Portuguese sausage. Oh, I love it. Oh boy, I love it. I think you just took the words out of Lou's mouth.
Speaker 2:I love it. He's getting excited.
Speaker 3:I love it. So if you're smoking a choriz and here's my question for Lou, because when we were at the hunt camp last year he was yelling at me because it wasn't hot enough and Lou, you get that you bring that temperature up high for those jories what do you mean To smoke? Yeah?
Speaker 4:Yeah. On the charcoal or on the barbecue.
Speaker 3:Oh, to grill them yeah.
Speaker 4:To grill them. Oh yeah, dude, you got to burn those things. They're so good, you burn them up. Yeah, she has one weekend a year.
Speaker 5:It's usually in April yeah, a lot of them do March or April and my wife hates going to her mother's house that weekend because it just smells like raw meat. Yeah, Remember being a kid and going to the butcher shop for the first time and you get that whiff of fresh blood and meat. Oh boy, oh man, it's so strong. But then you kick in the onions and garlic. Oh I love it.
Speaker 4:My mother-in-law still has her friends from back in high school days and they get together once a year and they do about 400 or 600 of the shorys together and then they split them up. Oh man, that is amazing. You know what we got to start that tradition?
Speaker 3:Oh, we have to, man, it's a lot of work. I mean, I do a lot of pickling and stuff. I do my hot peppers and I do my pickles and you know the eggplants and stuff like that. But you know canning we've talked so much about it, man, we do got to get into that because we have all all that stuff.
Speaker 4:You know what I mean? Yeah, so the shawarma is already come smoked most of the times. But if you want to do it yourself, yeah, smoke it at home. But you know what else I love is smoked chicken wings. Yeah, leave them in there for a bit and just Smoked chicken wings.
Speaker 3:Oh so good man, and you're doing low and slow with those babies?
Speaker 4:Yeah, Low and slow for sure. Almost any kind of smoke. You got to do low and slow Smoke chicken wings. I think that'd be my pick. Well, Kevin, that's a great question.
Speaker 3:And it sounds like we're having wings next week, the only thing Siege smokes is butts. Pardon why say that that's right.
Speaker 2:Cigars? Maybe, yeah, but where are you going with the butts? I don't know.
Speaker 3:Oh boy, siege, I got a question for you man.
Speaker 2:Yeah go ahead, man Go ahead.
Speaker 3:This question comes from Stephen Meller, oh hey. Steve, yeah, I think he must have listened to that episode last week because this question sounds kind of familiar to something you said Is he related to? Jim Miller. No, it's Meller. Meller, m-e-l-l-o-r Meller.
Speaker 2:Okay.
Speaker 3:Meller Showtime. When are you going to have Chef Ramsay on the show?
Speaker 5:That is a great question. That's a great question. Yes, that's a great question Because you like to hunt and fish.
Speaker 2:So Chef Ramsay him and I go way back.
Speaker 7:We went to college together.
Speaker 2:We studied a little bit of marketing and advertising. And then he says I got this great idea, I'm going to be a chef. I'm like good luck loser, it's not going to happen.
Speaker 7:But it turns out.
Speaker 2:He got lucky and he's on TV and calls people donkeys and all that, anyways, maybe next year, with the schedule, it'll be happening there, steve. Great question, great question Reach out to him.
Speaker 3:Just to touch on that, I got a call from producer. Dean is away. They're filming the Fishing Canada show, New season just started. So Bullrod, Viola, all the boys, Volva, they're all out so they won't be around today.
Speaker 5:I said thanks for the invite.
Speaker 3:Yeah, they won't be around for the next five or six weeks. So they dropped us an email and said, hey, we got this guy, michael. He's a great editor, he's going to be editing the Eating Wild podcast and here's his number, this and that. So I sent him an email and said, hey, bud, here's our latest episode, this and that. And he wrote back. He wrote back quick question the giveaway was that really given to you by Chef Gordon Ramsay?
Speaker 2:Yeah, it was.
Speaker 4:It sure was it sure was it was not.
Speaker 2:Does it say Hell's?
Speaker 4:Kitchen on it. Oh boy, do we need to find a nickname for this new editor producer?
Speaker 5:Yeah, yeah, we don't know him. Oh, no, no, no.
Speaker 3:He needs time. He needs time. Yeah, we don't even know him yet. Yeah, I think he needs to learn our sense of humor as well. So, Michael, if you're listening, Chef Ramsey needs a trip with the boys first.
Speaker 3:Oh boy, okay, moving on, guys, we have another question from Gary Wiebe, and Gary asked said so, we're on a boat, we're hungry. Do you know people who eat fish right after they catch them? Rare, holy Moses, what do you mean rare? He wants to know if you catch a fish, put it in your boat, slice them up and eat it. No fire, it looks like he wants to know if you eat them rare, so he wants.
Speaker 4:Sashimi is what he wants.
Speaker 3:Yeah, now I think me and Lou had it. You could also go to the hospital right after. But yeah, listen, man, I'm going to say for me to answer that question absolutely not. I would never catch a freshwater fish, fillet it and eat it. You got to make sure that there's no worms, make sure you know what you're doing. Know what you're doing when you're eating fish rare. But me and Lou, on the other hand, we went to the Keys a few years back now. Can you believe that, lou? A few years, it's brutal. And me and you did some tuna fresh. I mean it wasn't on the boat, but when we got back to shore we sliced that baby up and beautiful.
Speaker 5:Well, I also think saltwater fish is a lot different than freshwater right, self-marinating.
Speaker 4:It's great You're fishing Lake Ontario. You're fishing Lake Ontario, tone, and we get into a salmon or whatever you catch there. I don't know anything about that stuff. What is that? A coho or something? King?
Speaker 3:Yeah, go ahead, King sure.
Speaker 4:Nice bow. That's a nice bow. No, it's not a bow. Go ahead, man. Yeah, whatever you fillet that up, can you eat that salmon? No, well you can eat it.
Speaker 3:I don't see why not. Yes, you can, I would do it.
Speaker 5:It's the type of fish as well. That has a lot to do with it.
Speaker 3:Hold on a second, I would do it. Luis, you're telling me you're going to take a salmon, a Chinook, out of Lake Ontario and eat it raw.
Speaker 5:Lake Ontario. Can we bring Jay Naglia back on the show to talk about how clean the water is? Actually?
Speaker 4:you're right, I'm not even kidding. I would do that. If we caught one that's edible and a good size to eat, I would fillet it up and I'd make sashimi with that thing.
Speaker 3:Deutch did tell me and Lou, when we had him down at the show and he was on, he said you're right, lou. He said you would not believe how clean some of the salmon it's. It's it's like the best kept secret he was telling us and he was so adamant that it was so clean. And, yeah, you probably can, but the I don't know. We had that one guy on. We're talking about mercury levels and stuff. I don't know.
Speaker 4:I'd be a little afraid that's me yeah, yeah, but but there was things behind that right, those northern lakes have a lot of that wood that decomposes.
Speaker 2:He was consuming a lot too.
Speaker 4:He was consuming a lot, and that wood breaks up and causes more mercury in the lakes and all that stuff. Lake Ontario is massive, man, and it's pretty clean for the size it is.
Speaker 5:Think about that cold water and they had what was an infestation of zebra mussels for years. And what did the zebra mussels do? They took away a lot of the wheats, yeah, and it cleaned out, like it cleared up that lake Like it's glass, I mean, it's clear, like glass, I would do it.
Speaker 4:I'd make some sashimi with that thing, tom, or maybe a ceviche. I'd do that.
Speaker 5:That's a great question. Back to Can we get out on the lake and do that? I'll film it.
Speaker 2:I'm not going to eat it. I'll film it and see the results of you guys two hours afterwards. Guys, why are you scared?
Speaker 4:I'm a filmer.
Speaker 2:I'll just film it for content. We'll see how you guys are two hours. But back to his question. Have you guys ever flayed fish on a boat? My dad used to and it was convenient because we stayed at a place that didn't have a fish cleaning hut and he flayed it right on the boat and the beauty part was turtles would be around. We had a snapping turtle that would follow us around birds, seagulls and all that, so he would gut it, get the fillets off the walleye and then all the scraps went right back to the wildlife instantly yeah, you're feeding it.
Speaker 3:I mean, that's a great point. We did that also in Florida when we were cleaning all the fish. The pelicans would all come flying around and just waiting for the scraps and it was gone. You're feeding, you're feeding mother nature, actually. That's a good point, sage. No, and I have never done it. I've never cleaned a fish on our boat before, ever, and I guess you'd have to.
Speaker 5:Then saying you're not supposed to do that because if you get off the lake and the ministry sees the fillets, they need to know what type of fish, that is so that's why you got to keep a certain amount of skin on it.
Speaker 2:Yeah, skin. That's what my dad would always do when we're transporting. Even if he was bringing fillets back, he would keep a little bit of the skin or he would just take the skin off when he got home.
Speaker 4:You actually legally have to do that. If you travel in a Ziploc bag with your fillets, you have to keep a certain amount of skin. So if you do get caught or pulled over not caught because they're not doing anything illegal, but if you get pulled over they can identify what species and so forth.
Speaker 7:That's it.
Speaker 3:Good question.
Speaker 4:So it's perfectly legal guys.
Speaker 3:Next question, guys. Morgan Jones wants to know I love smallmouth bass fishing, me too. The season is upon us. What would be your go-to bait to use? Oh, megabass plus one. Early season smallmouth bass Love the show. Keep up the great work, plus one megabass. Can't wait for the answer. Great question, morgan, morgan, morgan plus one megabass.
Speaker 4:Morgan Jones, Jerk bait, spinning reel combo 20-pound test 10-pound fluorocarbon leader Done. Oh boy, that was quick. Yeah, you know why it's quick? Because I already set it up. I'm ready.
Speaker 3:I'm going to let Lou and Showtime jump in on that one before I answer mine.
Speaker 5:I started net rigging the last few years and I can't wait to do that. So get me in 10, 15 feet of water and I'm putting on that little jig light line and just hear my real scream. I can't wait.
Speaker 2:Oh boy, yeah, I'm similar to Dan. Definitely the plus one jerk bakes, but at nighttime.
Speaker 3:I'm throwing top water when those smallies start going. Oh yeah, you got me, dude.
Speaker 7:Yeah, I'm throwing top.
Speaker 3:I'm throwing either Megaboss, pop Max or the one and the only OG, Czar Spook. Nothing beats the Spook. You took my answer Siege. I'm sorry, I was going to say Czar. What color is Czar Spook? Baby Bass brother.
Speaker 5:Yeah, I love Baby Bass, the only one brother, that's the only one, or white or clown, or the clown or the clown Ice smash. No, baby bass.
Speaker 4:I have a question for you guys, the color of the spook isn't only the bottom relevant.
Speaker 2:You see a little bit of the side when it's walking. You'll see a little bit of the side for the fish. But you're right, anyone I've talked to they say for topwater either go white or black. For bottom.
Speaker 4:Yes, maybe a little bit of chartreuse.
Speaker 3:yeah, I feel like the top's so irrelevant to the color of to the but you know what, though, when I was with lou on g bay a couple years ago and I was using that pink popper, he gave me the day that we had the best day of our lives. And when you're popping that, it does submerge a little bit, it does it does.
Speaker 4:It does, but they're still looking up at it, so they're not going to see the top of the bait, even if they're suspended. They're not, you know. No, you're still looking up.
Speaker 2:I don't know, man, I don't know You'll get the side profile.
Speaker 5:I think they'll notice a little bit of the side color, but I mean that popper was all pink.
Speaker 2:Yeah, so it doesn't hurt. No, it doesn't. That's a great question.
Speaker 3:Great question, I like it and we're all pumped for it and appreciate the question. We're going to move on. We got one from Johnny Shundruck. I hope I didn't butcher that, Shundruck. Why does shore lunch always taste better than the fish at home? That's a great question, man Buddy. It's so fresh.
Speaker 5:It's so fresh. You know what it is. It has nothing to do with the fish, it does it's zero.
Speaker 4:No, it's clean, it's fresh. You know, when a fish tastes great, it's when it doesn't have a fishy taste. That's when a fish tastes great. Flakiness, the lightness, that's when it tastes great.
Speaker 5:And the only time you get that, I can pull out a walleye from my freezer and it's going to taste light and flaky and it's going to be beautiful.
Speaker 4:You're crazy, but you know what, when I'm having a short lunch with Siege Smash and I guess, dan, it tastes so good you can't come to mine.
Speaker 5:Oh, you're not invited to mine. No, you're out. No man, when you're outside.
Speaker 4:There is something to say about that, yes.
Speaker 5:You're harvesting it yourself. You're in the moment. It's that whole thing.
Speaker 4:You're staring at the water. You're eating what you just caught. Nothing beats that absolutely, but the fish is super fresh as well, and that helps.
Speaker 3:Yeah, I think that let's use that question and use it towards wild game. There's a huge difference on wild game when you're harvesting it fresh and we've done it, we've done it with partridge, we've done it with duck, we've even done it with deer We've had the tenderloin hours after. And you know, when you do freeze meat or you freeze seafood or whatever it is that you're freezing, I still think there's a different taste to it. When you have it after Now aging, it is different, because we've all experienced having partridge right after the kill and the next day and Siege.
Speaker 2:You can touch on this, oh, buddy that's what I was going to ask you what the fish was. With game meats we found that if they age a little bit more they taste better. But with fish, you never hear of anyone aging fish like fillets or anything?
Speaker 4:No, because you can't. It goes bad right, yeah exactly. But we're talking about two different things here.
Speaker 2:We goes bad right, yeah exactly but we're talking about two different things here. We're aging or we're freezing, right, you don't. You don't age, freeze meat. You know what I'm saying. But yeah, you're back to the partridge. It's a great point because, uh, we had fresh partridge or grouse before and it was a little bit chewy. And then, coach uh showed us the old, put the partridge in the wood pile overnight, got it and then the next and it was so much more tender, like it was. Just it had that colder air, fall air and it kind of air dried it.
Speaker 4:So yeah, that was the best trick we've ever learned.
Speaker 3:There was a trip I went on with Joka, with Louis's dad, and I'll never forget this and I don't even know if Lou was with us. This was years back. It was on Lake Simcoe. It was on Lake Simcoe. It was a perch fish fry. Have you ever did that with your dad yet, lou? Because he took me out with Manny Muskie and it was in the winter. It was a tournament and all the perch that were caught they did a massive fish fry with it and it was amazing. It was a perch tournament on Lake Simcoe, it was the winter, it was a ice fishing tournament.
Speaker 4:His dad didn't even invite him.
Speaker 3:Eh, oh, you remember that, and I know it was me, your dad and manny musky and um, we went out there and they did so. You collect all the perch, you go, you bring it in. Everyone was getting prizes. It was awesome you bring your fish, you get a prize and after they kept all the perch and they did this massive fish fry and you got like a little thing of baked beans with it and this and that and it was probably it was the most amazing thing I've ever had in my life. They might've just used simple fish crisp, who knows, but it was so good, it was so fresh and I agree, man catching fish and cooking it fresh, dan, you gotta be right about that. There's nothing better.
Speaker 3:Nothing man there's nothing, and that goes to salmon too. You catch a salmon. Think about the salmon that we purchase in a grocery store. Usually it's farmed fish. How long has it been on that counter? Three, four days at least, before it came off the knife? And sometimes, here when I open up the fish, when I order it fresh, there's that smell to it in the slime. That's what you don't want to smell. You can't have that smell, that smell. You're going to taste it and I feel like the question is answered right there.
Speaker 2:I think that's why a lot of people don't like fish is because they have had that fishy taste for the first time and then they kind of just be like oh, I'm not a fish person, you know what I mean?
Speaker 5:Yeah, they haven't had it properly.
Speaker 4:And a lot of people think of fish fry as battered fish or breaded fish. If you get your walleye and you fillet it, leave the skin on one side and you pan fry that thing even if you're out it is incredible the flakiness. It's so tender you don't even need a fork. It's incredible Night and day.
Speaker 3:Great question and hopefully you got your answer there. I got one more before we take a break, guys, and then we're going to jump into a hook set takes and wrap up the episode after the short break. But last question for you guys and this one stuck out to me because I actually had to do some research on it before I give my answer but I want to know this from you guys this comes from Randy Jones which part of the cattail? Okay, we all know cattails because we fish cattails all the time, love them what part of the cactail are edible? First of all, I didn't even know you can eat cattails. Okay, you know what the cattails are like the pencil weeds that we fish all the time and it almost looks like a sumac plant. And they actually are edible, really. Yes, they are, and I did a bit of research on it and I've never tried it before, randy, but it's a great question.
Speaker 3:What I found out from my research is that you can eat the flowers and it makes sense because usually when a plant so let's say zucchinis you guys have all grown zucchinis at your house, siege, I know you got the garden going already. Yeah, yeah, the Italians I don't know if Portuguese do this as well. But we eat the flowers, man. We eat the flowers before it turns into a zucchini, really, and it's a delicacy. Brother, I'm telling you right now Stuff them, the fiori.
Speaker 3:You get those. You stuff them. Like Dan just said, you can pan fry them, you batter them and they are so good. You got to make sure you clean them because sometimes there's critters hiding inside those flowers. But you can actually eat the flower from a cocktail and Dan's also brought to my attention that you can actually boil them. You can actually boil the roots and the actual leaves and you can actually serve it that way as well. So if you guys have ever had dandelion before, you could treat it the same way, and it's a great question. And if anyone out there listening has ever done this before, drop it. If anyone out there listening has ever had dandelion, I'm sorry.
Speaker 5:You've never had chicoria before.
Speaker 3:You guys had a friend named chicoria.
Speaker 4:It's classic, man. You put it in a salad. It's amazing. Have you ever eaten it? Dan, a hundred percent.
Speaker 3:Are you insane, are you?
Speaker 5:nuts man. You've never had it. You've never had chicoria salad. You're not Italian. Only Italians from Calagria have frigging eaten that garbage.
Speaker 4:Calagria. Are you kidding me? We just made up a new town in Italy, just butchered my country. You bastard. Luis, if you have chicoria salad, the bitterness that comes out of that leaf, it's incredible.
Speaker 3:I love it. Okay, have you ever had rapini before? Yeah, sure Rapini is the same thing man.
Speaker 5:I love it. Rapini is not the same.
Speaker 4:You don't see those old ladies picking it on the fields on the side of the highway Are you nuts man that's what they're doing. You ever see the old Italian? Yeah, man, they're, it's chicoria from Cagliari.
Speaker 3:I'm actually shocked, luis didn't know this. From Cagliari, italiano no.
Speaker 5:I knew about it. I've never tried it. Oh man, I think, luis, it's good. I think Pone's aunt tried to serve it to me once.
Speaker 4:Yes. It's delicious man, no, it's good, it's good.
Speaker 2:Okay, listen, it's super Honduras. She eats dandelions too, right?
Speaker 3:Yes, they do Siege. I'm telling you, man, you can actually purchase it in some grocery stores. You can buy Chicoria. You guys had a friend nicknamed Chicoria.
Speaker 4:Am I right, Dan? Well, no, not his nickname. His last name was Chicoria. Oh, okay.
Speaker 3:I thought you guys just named him Chicoria. That's his real name. You imagine that.
Speaker 2:So what you're saying is I shouldn't be spraying Kill-X on my dandelions. I should be harvesting them.
Speaker 5:You should be eating them. Put it in your salad.
Speaker 3:I hate them in my yard. I'm going to make you guys a beautiful. Me and Dan are going to make you guys a salad next time. We're going to find it and we're going to make it and you're going to love it. Okay, it might not be cactails, but it's going to be chicory a certain time of year, and same with the flower Siege. If you got zucchinis growing, brother, and you see that beautiful yellow flower start coming, cut it, cut it right away, save it. I'm telling you, man, look it up. You deep fry them up, and I don't know if the cattails are similar, but if the flower is as good as a zucchini buddy you got a delicacy going.
Speaker 4:Yeah, a solid Could be a little rough, but mix it in with some spring mix or something and balsamic. It is fantastic. There you go. See, Lou, you learned something. The.
Speaker 5:Italian looks like a flower, but it's a vegetable. They grill it up, and that is so good man. Artichokes, artichokes oh, louie's artichokes are fantastic.
Speaker 3:Are you crazy?
Speaker 5:Yeah, of course man I love it, man, you put artichokes in that bambini sauce. Oh my God.
Speaker 3:From where From?
Speaker 4:what part of Italy? What part of Italy?
Speaker 3:is that from Luke? It's called Longos.
Speaker 4:Oh Longinos.
Speaker 3:Longinos yeah, he's my cousin. I played gaucho with him years ago. Yeah, I know what you're talking about. There's a grocery store right five minutes away. Boys, we're going to take a quick break. When we come back, we're going to get Hookset's take of the day. We're going to touch up on the socials and what's happening up next for the Even Wild podcast. We'll be right back after these messages.
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Speaker 4:Hookset, I'm putting you on the hot seat, brother. What do you got for us for this episode? So I'm going to do a food one this time. It's not a terminal tackle thing, which I'm kind of shocked at. I recently found out a lot of people don't do this, and I don't see why, because it's just for me so natural to do, maybe because we've been in the kitchen so long.
Speaker 4:Tone, when you harvest an animal or if you have a lot of fish, you fillet it all, you clean it all up, you portion everything out Before you freeze it. Before you freeze it all, why not marinate it first? Marinate it or season it first. Then you portion it according to your family size or whatever it is. You don't want to do massive portions because then you got to thaw it all out, right, right? So if you have a family of four, you portion the according size to you need, whatever you need for that size of family. Marinate it first, season it first. But if you can, if you have access to a vac sealer, which you can buy at Canadian Tire Yep, they're not expensive these days, you just buy one at Canadian Tire Pre-portion everything, freeze it, marinate it. When you're ready to eat it, you thaw it out it's already marinated Throw it on the grill, on the pan, and you're ready to go. That's a beautiful take right there. That's it, and I'm. I am in the kitchen for who knows how many years.
Speaker 3:Yeah, I can see how it's time consuming, but the reward is amazing and you don't even technically need a vac sealer. You can do it in Ziploc bags.
Speaker 4:Oh, yeah, yeah, absolutely Take the air out, though. Squeeze as much air as you can out, and I'm pretty sure there's some tricks on YouTube that you can see removing the air from a Ziploc bag. Yes, I don't really know them, because I have a vac sealer, so I think it's fantastic. Yeah, I heard about that, luis. I think you would use a straw or something like that and you remove all the air out and when you're ready to eat, it's ready to go Saw and go.
Speaker 3:That's a great tip, because a lot of people don't do that. I don't even do it enough. Right, and it's about planning, pre-portioning, planning. You said if you got a family of four, put four steaks into that bag, put your favorite marinade, zip it up, boom in the freezer, done, and I think that actually would probably help. Now, do you ever, would you ever, marinate something, put it in the fridge overnight 24 hours and then freeze it Almost?
Speaker 4:every time, before I start work, my wife is like what do you want for dinner tomorrow or tonight? And I will tell her to pull out whatever meat from the freezer and I will marinate it for at least 24 hours Almost every time.
Speaker 3:Man, the reward's got to be there, yeah, and I mean you guys, the best part about all of us is that we all cook, we all have families, we're all you know, not just our profession, but we all cook for the family and I think if everyone uses that tip, it's just going to elevate your dinners that much more.
Speaker 4:Yeah, it's just going to elevate your dinners that much more. Yeah, I'm saying that because a lot of people just portion and freeze and I'm just adding that extra step in between. It's more work at the beginning, but it's so easy after right.
Speaker 3:Oh, it's so good after Lou. When you guys go to Georgian Bay, you always take pictures of your barbecue and you're always doing a porterhouse, or you got a rib eye or you got something beautiful on the grill. Do you do that? Do you guys prepare all at home first and then bring it up with you guys and just put it on the grill, or do you guys do it all there?
Speaker 5:Some stuff we do some stuff we don't A lot of. We do it a lot with pork man, our pork cutlets, like sometimes. We'll make sandwiches out of them, we'll do those beef funnage and stuff like that. So we'll prepare it before we go out, let it marinate for a couple of days, and it's just so much better.
Speaker 3:By the spread that you guys had last week. When you were sending us those pictures, I thought somebody was getting married.
Speaker 5:The Cusido, what the hell is going on there. We actually did a Cusido for the first time at the camp, and it was one of the best ones I've ever had. What?
Speaker 7:is a.
Speaker 2:Cusido.
Speaker 5:Six different types of chorizo Luis. Types of chorizo Luis. What is a cocido? What's?
Speaker 3:cocido Luis, tell us Good question, because I have no idea.
Speaker 5:So that's. It's basically the. It's a poor man's buffet man. It's like you got different types of off cuts of meat, so you typically pork. So we're talking about like feet, snout, cheeks, tongue, ears the belly, sometimes belly, ears the belly, sometimes belly, wow the belly. Okay, I mean, we'll add some better pieces for the people who are not accustomed to that, and then we have cabbage, onions, garlic, potatoes, carrots. But the thing is with this dish is that you're basically boiling your meat from the start. That's the first thing you do is you boil your meat, and then that same water is used to cook everything else that goes into that dish.
Speaker 3:Oh, I get it. So you're like making a stock with all the offcuts and then you're just adding all the elements to that stock.
Speaker 4:Yeah, you make the rice with it. You can most a lot of well, most all the time it's use the pressure cooker. You use a pressure cooker to cook all that stuff. And back in the islands in Portugal there's actually natural Luis, what are they called? Fornish? What would you say? That? It's those underground Natural steam underground, not a volcano, but it's like a big steam underground thing that they actually wrap all their food in there and they actually use that natural steam in the earth.
Speaker 5:The Hawaiians do it a lot too. But, side note, the Hawaiians do that because they learned that from the pork chops.
Speaker 3:No, way, you Portuguese guys are too smart for us.
Speaker 5:Oh no, we were just a bunch of fishermen that got lost at sea and we took over everything, and then they kicked us out. And then you moved to Brazil, right? Well, they kicked us out too. Yeah.
Speaker 3:Well, that dish sounded amazing, the pictures looked amazing, but, if anyone's listening, we're going to do a recipe of the day at the end of this episode and it might be somewhere along the lines of Gozido. All right, so I might be bringing you in Lou. That would be amazing. It would be amazing. But listen, before we get into the recipe of the day and wrap the show up, we're going to touch base. Do some housekeeping. This is where I bring in Showtime Johnson to touch base. Do some housekeeping. This is where I bring in Showtime Johnson. Our socials have been popping again. We got a giveaway happening. Can you touch base on that and how people can enter to win?
Speaker 2:So, yeah, we have the giveaway going right now. This one's not going to be just exclusive to Instagram. It's going to be on the Fishing Canada website, so it is going. It's going to be the chef bag and the kukushin knife and I think it goes right to the end of June, but it'll be posted on Instagram and it'll have the link to join it or enter the contest.
Speaker 3:It's a good one, it's a really good one, and people got to listen to this episode and last week's episode and the following week's episode, because there will be a code dropped somewhere in this episode and, uh, I'll tell you right now. Um, you know, you, you that you put that into your entries and I think it gives you some bonus entries, is that?
Speaker 2:100, 100 bonus entries so you can enter on the fishing cannon website. I believe you can enter daily and then, if you enter that code, it gets you 100 extra entries. So it's well worth it, man.
Speaker 3:That's well worth it. And what else is happening, Siege? What else is going on in the socials? What are people gearing up for the bass opener, muskie opener? What's happening out there with our listeners?
Speaker 2:Yeah, we're getting a lot of good feedback Turns out. A lot of good feedback Turns out. A lot of people started crappie fishing because of us. We inspired them to crappie fish.
Speaker 4:You're right, I've noticed so many crappie pictures lately.
Speaker 2:Yeah, shout out to Dan Animal Outdoors, I think that's his handle. But anyways, he got his first crappie and a lot of people slept on it. They were like me man, I thought panfish was for kids, you know what I mean. And then Tone got me into that. I was strictly musky, pike and bass before, but yeah, a lot of people are popping crappy but a lot of people are getting psyched up for the musky pike and bass season coming up. So stay tuned to that. And we got some merch still going on Not available for sale as of right now, correct, tone?
Speaker 3:Yeah, we're still. I mean it's again, this is our 50th episode and we are well, I would say we are so blessed where we are right now, at 50. We didn't think that the response was going to be this high and we didn't really prepare for this. Guys, again, we're busy, guys, we all have our careers and businesses and you know this is for me, getting together with you guys to do this is is like hanging out with my friends. But, um, on a business side note, yeah, the spices, the hats, like Lou, yeah, you know, lou did a run for the fishing show and, bam, we sold out of of our camo hats right away. And spices we we're giving out spices which you know were available to purchase at the show. And next thing, you know I'm completely out of spices, so we're in the works of getting some more made, but, yeah, not available for purchase right now. There are some brand ambassadors that we have sent out some of the stuff to, and have they been sending you what they've been cooking Siege?
Speaker 2:Have you been seeing all the time, man, these guys, these guys and girls, what they're doing out there? Oh my goodness.
Speaker 5:I saw Dave posted some great stuff with Loser Jerk.
Speaker 3:Oh I seen those, the chicken wings.
Speaker 5:Loser Jerk.
Speaker 3:He said best chicken wings he's ever had in his life.
Speaker 2:Steve Horst. I believe that's his last name he is. Oh man, this guy is a pro and yeah, it's phenomenal and everyone's been asking about.
Speaker 5:I saw some amazing ladies wearing our gear. I have no idea.
Speaker 2:We got some great brand ambassadors and don't feel that you have to tag us only on fishing, hunting, anything with the outdoors we love it, we love it all. Just because you're not a fisherman or a hunter or any of that stuff, tag us on that. And then uh, yeah, but back to the spices. We get a lot of questions about the spices and uh, unfortunately they're not for sale as of yet. Um, they're just prototypes. But uh, maybe one day, hey boys, maybe one day.
Speaker 4:I was about to mention that exact name Steve uh, Stephen, uh, Hurst, Hurst or Horst yeah H-O. So whatever that pronounces Horst, what's his tag Siege Stephen Horst 82 on Instagram Stephen.
Speaker 3:Horst 82.
Speaker 4:This guy posts some incredible pictures of food and it's mostly all the wild game and all that that he harvests himself. I think him and his wife are Laurieann, I believe might be his wife, I'm not sure, yes. Yeah, and they post some crazy pictures of all that stuff and he uses our spices. He tagged us and thank you, it's great.
Speaker 2:The bad thing with Steven is he sends these posts to me before dinner. I'm like I'm starving and next thing, you know, I see these pictures and then I'm eating. Nothing like that. You know what I mean.
Speaker 4:They're usually eating like Kraft dinner right, we talked about that last week, that's stereotyping. Luis.
Speaker 2:I don't appreciate that right away. Just because I'm a certain color doesn't mean I just eat Kraft dinner. I also eat Big Macs.
Speaker 3:Okay, we're a siege from British Calabria.
Speaker 7:We talked about that last week.
Speaker 4:The KD with Buffalo Frank's Red Hot Sauce.
Speaker 2:I love Frank's Red Hot Sauce Nothing wrong with it, man Listen.
Speaker 3:Who doesn't like a good old Kraft dinner with some hot sauce? I love Frank's red hot sauce. Nothing wrong with it, man Listen, who doesn't like a good old craft dinner with some hot sauce?
Speaker 5:I can't stand it, my kid's favorite dish at the camp is steak and craft dinner.
Speaker 2:I can't stand craft dinner, but when you make fresh craft like your own craft dinner I think Dan was mentioning before that is, with real cheese and noodles and all that stuff that's a way to do it.
Speaker 4:Nothing beats a homemade mac and cheese.
Speaker 3:guys Smoke some cheese like what Hookset was saying we can turn a notch boys Talking about all this food. We're going to do the recipe of the day, Lou. We're going to bring you in to pair the recipe and I'm going to do kouzidou man, and I know I'm going to do kouzidou man and I know I'm going to do it. Listen, I've cooked kouzidou many times in my life. I know you have At a young age.
Speaker 3:It was one of the first dishes. I was 16 years old. I worked at Mario's Barbecue, chusqueira Andandas. Shout out to Mario, shout out to Mike. And Mario and Jimmy those guys know what they're doing. Actually, you've worked for Jimmy. You did a few things with him at his house and those guys have been in business for over 25 years in the Portuguese community. And listen, you don't have to be Portuguese to go to Mario's. They're well known. Now they got lots of locations and when I was 16 years old, luis, there was this little Portuguese lady that used to make the staff lunch and whatever was left over went into the hot table and I'll tell you right now it didn't last very long and it was cozido portuguesa and it was.
Speaker 3:I watched this little old lady and I cut the potatoes, I cut the cabbage, we washed the cabbage and it's funny you said you used all the off cuts of the pork, but they didn't. They just it was pork belly that they cut up. Yeah, and they cubed it up and it was celery, carrots, onions in a pot. She just fried it off lightly, added the potatoes, added the diced up pork cutlets, added the cabbage and what she did was she filled that whole pot up with water. She boiled it, she brought it to a boil for a couple hours and it reduced down and I remember watching her skim the foam off the top and I don't know if that's a thing with the off cuts, but there was a lot of foam that would come up off the top and she would put bay leaves, salt and pepper and she added the sliced chorizo at the end.
Speaker 3:She never boiled the chorizo the whole time and I remember she told me when it was ready the whole time. And I remember she told me when it was ready. The way you knew it was ready is when you saw the red liquid come to the surface from the choriz. So the fat would come out of the choriz to the surface and she's like that's when you know it's ready. The potatoes were tender. The cabbage was tender. They kept the pork meat in there. It just shredded apart and I'm going to tell you we ate that with bread and it was probably one of the best things and I'm going to we are going to collaborate with this one because I think people would like to have the traditional way you do it, and we should put this recipe up on the Fish in Canada website. And the only thing is you know, obviously you guys you and Dan both grew up eating this dish. What would you pair this with? What would you guys?
Speaker 5:drink. I know what Dan would pair this with and I'm going to let him do his pairing. I know what he would pair this with yeah, you do, yeah, you do. I'm going to say that I'm going to do a nice Sagge beer, a nice Sagge Portuguese beer, a nice cold beer. On an afternoon at the camp, having a cozido is amazing, but Dan has one of his favorite wines from a certain region of Portugal and that's basically the staple for this dish.
Speaker 4:Douro. There you go, it's my favorite Portuguese wine.
Speaker 7:It's from a region.
Speaker 4:Douro region and it to me it there's two very good Portuguese wines and down in Douro, and Douro to me is to me, I like it better. A lot of people say down is better, but I like the Douro wines for our listeners.
Speaker 2:Can you get both? Can you get both the beer and the wine from locally in the liquor stores? Yep, you can get Saj here?
Speaker 3:I don't know. Can you get both the beer and the wine from locally in the liquor stores? Yep, you can get.
Speaker 5:Saj here. I don't know if Saj is available or if Superbok is available.
Speaker 4:I think both, to be honest, I think both. But Doro you can definitely find at the liquor store. Yes, perfect.
Speaker 3:We are interrupting this program with a special message. This week's code is SHOWTIME, that's S-H-O-W-T-I-M-E SHOWTIME. Make sure you log on to the Fishing Canada website, punch in SHOWTIME for your chance to win this month's prize. Pack Back to the episode. Well, before we wrap this up, boys, I got to drop some news. We mentioned in the beginning of the episode that Smash has made a Is retiring from Eating Wild podcast.
Speaker 3:Breaking news no come on, man, Listen, man. I made a purchase and I got to put a shout out. What the hell did you do now? I got to put a shout out to Chris Johnson because he was a very, very, very big help for this. Okay, because I was. I was listen. After Turkey opener, I was gutted because Dan performed surgery on my weather bee.
Speaker 3:I already see it. This is news to us, by the way. Yeah, he performed surgery on my weather bee. Couldn't get my choke out. I was gutted and it was, you know. Then you know, one of his hookset takes was take care of your shit, and if I were to listen to that hookset take, I probably wouldn't have been purchasing what I purchased. But, Siege, if you'd like to break the news, also tell the boys the model and the amazing, amazing deal that you got me with your buddy who owns a local shop.
Speaker 2:If you want to tell the boys, so Mr Antonio Maleca is a proud owner of a Benelli Ethos Cordoba Best no way. This thing has a 25 year warranty. It is built to shoot skeet. It is built to shoot ducks. It is built to shoot ducks. It is built to shoot anything that flies and everything that walks. This thing is uh animal life pretty much a lifetime warranty.
Speaker 3:Well, you need one with tone you need a lifetime warranty with come on man. He's not done yet, keep going go ahead.
Speaker 2:So yeah, so yes, antonio has that. It's a 12 gauge. The thing weighs nothing. Uh, it is. It is made in italy. Who would have thought antonio would buy a gun from italy? Yep, important, no, yes. So shout out to my boy, sean, that's, uh, works for benelli and beretta, and all that for hooking us up with a hell of a gun. And I'm going to teach Antonio the ins and outs of this gun when I give it to him. And it's a gun for life. Congratulations, buddy. I can't wait.
Speaker 4:Is this a newer model, siege, or is this an existing model? This came brand new, didn't Siege?
Speaker 2:Brand new. You can only I believe you can only do custom orders for it. In Canada A lot of gun shops don't carry it. It's big in the States but the thing is going to be a workhorse and it's beautiful, it's carbon fiber rip.
Speaker 5:This is a good gun for beginners, right? No, no.
Speaker 3:No, Listen, I got to tell you guys the back story quickly, Perfect. Then I went back to Williams and Arms and there was a gun that I was ready to purchase. Okay, it was a Frankie Great gun. That was a great gun it was. And they actually sold it and it was still there. It was still at the shop and our buddy that we met there, who we're going to have a guest he's going to be a guest on our show, who has a great story. We're fighting Parkinson's disease and this guy's like a sniper. Go figure, we got his story but we're going to get him on. We'll save that for another podcast.
Speaker 3:But I went back in there the week after our crappy trip and a couple of guys that work for me brought their boat. They needed to launch it because they needed me to hold it at my dock for a few weeks and I went back into the shop and it was sold. It was there and the guy's like yeah, there's a sold sign on it. The guy's coming to pick it up and I was gutted and I called Siege. I was like Siege, I'm like I can't believe it. That gun was such a great deal. And Siege is like let me call my buddy and see if he could find that gun and said that he couldn't even get the Frankie.
Speaker 2:Yeah, that price point of the Frankie is really reasonable, and that's a hell of a gun too. That's a great gun.
Speaker 5:Do you mind me asking Tony, how much was that? Frankie the.
Speaker 4:Frankie was With the sale they had. They had a massive sale. I think it was like $1,200.
Speaker 3:It was $1,300 plus tax and then with the sale it would have been like $1,200. And the deal that I got for the Benelli. We're not even going to talk about that. We can't even talk about it because I'm going to put it to you this way what?
Speaker 4:is $300?.
Speaker 5:What does everyone retail for?
Speaker 2:It's $3,100 plus tax, canadian retail.
Speaker 3:And I didn't pay, that we're not going to say what we paid, no, no, no, because we're not your buddy to get in trouble. But I just want to say thanks to Siege for doing that for me. Oh, my pleasure. I feel confident. I'm excited to use my gun. I'm going to take care of it. I'm going to make sure Siege shows me the ins and outs. I also purchased a brand new gun safe for it. I went to Canadian Tire. It was on sale. So, boys, I'm going to really try to take care of this one for life, and I don't think I need anything else.
Speaker 2:No, you know what Tone. This gun will take care of itself with the coating that's on it. We should be sponsored by Benelli right now. Anyways, it's called the best coating on it and it's meant to help like water repellent, all scuffs everything. It's a beautiful.
Speaker 5:I'm jealous, remember how light the gun was. Is it the same Like? Is it pretty light?
Speaker 2:It's pretty light. It's inertia driven, so inertia driven is a little bit. They're lighter than the typical gas gun, so there's less parts to it.
Speaker 3:But yeah, I think this wins just under seven pounds, so it's very similar to the same weight as the Franke, like I looked that up and they're very similar guns.
Speaker 3:The only thing I would say for me that's going to be a big difference is my Weatherby. I had to change the cylinder every time I wanted to put a heavy load in or a light load, and I think that was kind of for me if I were to go back and take Hookset's advice back when I first purchased my gun and again, this is the same gun that our buddy Coach had, so I was all gung-ho on it. I tried it and it was amazing and I purchased it Again. I can't even get the choke out, but I'm not saying I'll never use that gun again. I can still use it right.
Speaker 4:Back then we were more interested in the price point. Right, right, True, that's right. So let's just get started.
Speaker 2:The gun you have now is not. You had the weather be and it did great for you, and still will you know what I mean this is just the evolution.
Speaker 5:Right, it's the evolution.
Speaker 2:It's the evolution of it.
Speaker 5:And yeah, when we started fishing, we had Canadian Tire specials, right, exactly, you move up, you get into it more and more, and this is just another evolution.
Speaker 2:And I recommend to anyone if you have the cash, don't be afraid to spend it, because these higher end guns and higher end fishing gear you generally have a fantastic warranty. You know what I mean. You buy st croix rods and all that stuff. You got a great warranty, you know it's just it's it's almost an investment at the end of the day, instead of going through three guns. Tone's gonna have this until Tone's gone rest in peace.
Speaker 3:Tone, I gotta make sure you guys are next to me all the time and should be good. But yeah, I appreciate that, sage, appreciate.
Speaker 4:Now it's off to rifle hunting, here we go are we allowed to talk about?
Speaker 2:no, we got big news anyways. We got big news coming up with a sponsor coming on board that we're all very excited to. I don't think we can drop it now, we're not going to drop it.
Speaker 3:We're not going to drop it, but we've got big news happening. Big news. Stay tuned.
Speaker 5:That's actually happening huh Stay tuned Amazon. Thanks, Barros.
Speaker 2:It's going to fit in perfectly with the Eating Well podcast. Who's Barros Is?
Speaker 4:his with the Eating Well podcast. Brent, who's Barros? Isn't his name Bezos?
Speaker 5:No he's Portuguese man, Jorge Bezos. He's from Cagliari.
Speaker 3:All right, boys, listen, I know Lou's tight for time. He's got to head out. It was great having the four of us together. Congratulations, boys, on 50. Two more episodes and it's our one year anniversary. We're gonna have to, can we?
Speaker 5:go out for dinner birthday suits.
Speaker 2:So I say, on the 52 anniversary, tone gives away his new Benelli to a lucky listener. Yeah.
Speaker 3:I was gonna say there's a super black eagle up on the website. Hey, hey, alright, boys, listen. Man, it was great talking to you guys and you know fish on. Hope you guys have a great rest of the week. Lou, go take care of business. Smash Malecka for Hooksep Martins. Top Dog Pereira, showtime Johnson. We'll catch you guys next week, same time, same place. We're out. Coach T is up. Ciao, hit the net.
Speaker 5:Begin Hit the net Begging.