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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 70: Getting Ready with Hookset
What if a single hunt could redefine your culinary traditions? Join us as we gear up for our annual hunting adventure and plan a menu that marries tradition with innovation. From the irresistible Kobe short ribs to a gourmet twist involving duck and cream cheese-stuffed peppers, our culinary journey promises mouthwatering memories and stories of family recipes that have stood the test of time.
Ever wondered how the precision of selecting a fishing lure parallels the art of choosing the right kitchen knife? Our episode takes you deep into the strategy behind fishing gear selection, sharing tales and techniques that highlight the importance of matching rods, reels, and lines to the right bait and fish. We blend technical insights with heartwarming anecdotes, capturing the camaraderie and excitement that comes with preparation. Whether it's the nostalgia of a savoury garlic and rapini sandwich or the thrill of a fishing rivalry between North and South, every story adds to the tapestry of this year's much-anticipated trip.
As the thrill of the hunting season beckons, we debate the merits of different broadheads, weighing tradition against new possibilities in mechanics and ethics. Will patience prove to be a virtue in the crucial moment on the stand? From hunting priorities to sustainable practices at camp, our conversation promises an engaging mix of tension and camaraderie. With our team ready and eager to embrace both hunting and fishing challenges, we anticipate an adventure filled with strategy, laughter, and the joy of shared experiences in the great outdoors.
Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at eatingwild@odjradio.com
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Speaker 2:Welcome to another episode of the Eating Wild podcast. Smash Malecka here sitting next to me in studio. Co-host Daniel Hooks at Martins. Yep, we are live at our studio here, just me and Dan today. Man, what's going on with Lou Dan? I got to talk to you about that because we talked about him not feeling too well on the last episode, which was by the time people hear this. Now we're going back two weeks and he's been sick as hell.
Speaker 3:Have we ever done one? Just the two of us, tom no but this is great.
Speaker 2:This reminds me of the old pizzeria days. Yeah, just you and me, just me and you, and coming up with the recipes and pizzas and Shooting the shit. Shooting shit and talking about you know. Yeah well, we're going to have kids one day 34 years later, oh my God. It's crazy man, but yeah.
Speaker 3:Yeah, going back to Luis, yeah, he's had a busy, busy year man, incredible. He went to Portugal. He had to do some other work-related trips as well. Yeah, he had to do some other work-related trips as well. He had to move buildings. He has an issue with the trailer park that you guys talked about before a couple weeks ago.
Speaker 2:And I don't even know if he's gotten even that sorted out yet, because he's been sick, he's had pneumonia.
Speaker 3:Yeah, yeah, yeah, I did talk to him yesterday and I think he has to go take care of everything this weekend, so hopefully he can get all that wrapped up before we go on our trip.
Speaker 2:Yeah, we got a couple emails from people asking about Lou and, uh, update is is that he told me yesterday that you would have to kill him not to come on this trip that we always talk about. Once a year, we go on the special trip to our hunt camp and that's what this episode is going to be about. Folks, we're going to dive into the menu planning that Hook set did. There's a lot that goes into what we've talked about dan when he creates these menus, but what I will say this year that is different than that is something that you haven't done before, and it's funny because you sent us in the group so we got the four skins group. We we have like so many group texts. We have one called four skins, one called eating wild, one's eating wild, this and so many different group texts, but you sent the menu that you were thinking about last week.
Speaker 2:Yeah, so by the time this airs, the following episode from this is going to be what happened on this trip, right? So we, we don't know yet. We just don't. We don't know what we're going to talk about. But one thing on that menu that you put on there, and to me it got me the most excited. But then I found out we have to shoot a duck first.
Speaker 3:Yeah, I did that on purpose.
Speaker 2:And now the pressure's on. We got to pop a duck, which you know chances are we're going to bring some Muscovy duck breast which we'll talk about too with our Eating Wild box that we're going to be having dropped. But yeah, man, let's talk about it. Brother, first of all, what the hell was going through your mind? What were you thinking about? You know what we eat every year and you know the guys up north are going to be expecting a few things, and I'm going to say the first thing is the Colby short ribs.
Speaker 3:Yeah, that's a staple and that's for Siege too. That's Siege's favorite. True, true, yeah, so I made sure we added that this year. I can go through the whole menu if you want, let's do it. All right, I didn't want to do it too crazy because we are going to be super busy between smallie fishing. Let's see if we get into some largies, right. And then let's go shoot a deer, let's go shoot a duck. Like there's so much things to do, let's go walk the bush for some bush chicken.
Speaker 3:Partridge or pheasants or whatever. Yeah, grouse, I'm like let's try to keep it easy. So we're going to do some cabbage rolls, maybe some mash and a salad. That's going to be day one dinner.
Speaker 2:Day one. So we got cabbage rolls, mashed potatoes and a salad.
Speaker 3:Yeah, Cabbage rolls will be stuffed with some ground beef, maybe ground pork. I don't know what we're going to do yet. Beautiful Tomato sauce fresh, beautiful, nice and simple, and it is kind of heavy but it's still light at the same time.
Speaker 2:Yeah, you're going with, like the weather is finally changing, which is great. So that's going to be hearty, going to be good. So that's day one. So we're leaving on wednesday. Paint the picture for the people listening we're leaving on wednesday, we're going to arrive, hopefully early enough, where we can launch our boat and, you know, say hi to gags and you know we might beat the shit out of each other like we usually do. Maybe you might break one of your ribs.
Speaker 3:It's been a while it's been well, it's been a while for the rib breaking yeah it's also been a while since we've seen gags yeah well, just about the rib breaking.
Speaker 2:You know there is always that playful fight that we do. We always attack Sean. I don't know why we always end up getting hurt Like poking the bear. Poking the bear and a couple of ribs have been broken in the past. If you haven't heard the story of Dan casting going ah at the end of every cast, why? Because his ribs are broken.
Speaker 3:One time I fell off the bunk bed. That was a whole nother story.
Speaker 2:But the other time it was because he poked the bear. It's happened to me too. He's strong man. I'm taking him this year. He doesn't even know it. I'm going right after him.
Speaker 3:I don't think he will, but he's strong he is.
Speaker 2:So we got, we got the weather changing, we have cabbage rolls salad. Obviously you know, being European, you got to have a salad at almost every dinner. Yes, Uh, vino. What's going on, brother, Are we? Are we leaving Lou up to this? I?
Speaker 3:don't know. I was thinking about that and I'm going to get Louise's input on this as well. I do want to bring a bottle that I make. I have like four different ones still that I make and I want to bring at least one or two of those up and then we can go buy some. There is a local store there that sells good wine too. We can always go through there see what they have. But yeah, I definitely need wine with this.
Speaker 2:I'm intrigued to see those gas stations if they're going to be holding booze up there, because now, with the law here in Ontario changing, where you can buy like liquor or mixed drinks anyways, yeah, at the gas stations.
Speaker 3:Yeah, but they had it there always.
Speaker 2:Yeah, they've always had it there.
Speaker 3:But I'm wondering, you know, that is their beer store, that is yeah, it's actually a now CBO sponsored convenience store.
Speaker 2:So you can get wine, you can get booze, you can get hard liquor beer, whatever you want. So we'll leave that wine pairing up the loo. But I'm pretty sure that there's still some bottles left in the hunt cam from last year, because we always bring up tons of vino that you made.
Speaker 3:Yeah, and then that's the other thing. I don't know what is left there. So that's why I always overpack. I always, oh, what, if, what if?
Speaker 2:Did you make wine this year, by the way?
Speaker 3:Yeah, yeah, I made it. Where are we? Are we in October? Yeah, we're in October, jesus. I think it was March or April, I don't remember. Wine guys, I go to a store.
Speaker 2:Yeah, you go to the wine Vinbon.
Speaker 3:One of those places. Actually, it is that one.
Speaker 2:You buy the juice, but then you bottle it Exactly.
Speaker 3:He'll call me and say this one's ready to be bottled. Come on in, we cork it. We do all that stuff, but we do pick our blends. So it's like what do you want this year? And we ask him what's available that year. And it could be anything there's so many?
Speaker 2:Do you blend grapes? No they do all that. They do all that. It's like ordering from a menu. You say, okay, I want cab, I want this, I want that, let's try a little bit of this. And then they prepare it, and then you bottle it, and then you age it at home.
Speaker 3:Yeah, and then there's also reserves. You can get that they've already had in the barrel for 12 months and it's actually really good stuff.
Speaker 2:I love it. I have still bottles that you made with Gino three years ago at the cottage. Every time I go there we have a bottle and it just gets better.
Speaker 3:So keep one aside and put a date on it. I've made this style of wine for, I'm going to say, four years, now maybe three, and I have two bottles of each of my batches and I've done six batches already. Something like that they say after seven years it's the best to drink.
Speaker 2:Really that long.
Speaker 3:Yeah, man. So I'm keeping seven years and I have, I think, three left on one of them.
Speaker 2:Oh, wow.
Speaker 3:I'm dying to crack it open now just to see what it is. And that's actually why I kept two, because I want to do one at year four and I want to do one at year seven and I want to see the difference.
Speaker 2:Oh, buddy, I can't wait to try that yeah.
Speaker 3:I love it. I love it. I absolutely love drinking wine for dinner.
Speaker 2:So we're going to have vino. We're going to have cabbage rolls. What's going on for day two? Now let thing, dan, because how many times are we listening to Coach wail on the guitar? After dinner and then we're like I'm famished, I want to eat something. You always have something up your sleeve, just in case.
Speaker 3:I don't plan for lunches, because lunches I plan stuff like a soup or cold cuts and sandwich and breads, and we've got rye bread, sourdough, multigrain marble rye I'm bringing all that. We have Portuguese buns, the Pup Six we're bringing that with cold cuts cheese, just something to get in your stomach. Let's go fishing or let's walk the bush. So lunch isn't big for us, I don't think. But then I got like extra little things on the side. I'll have like the guys at the shop make little individual pizzas and I'll bring a couple of those frozen ones that we make and we just throw them in the oven, right, uh, believe it or not, you know what I love, and it's so crazy I love Pogo's man.
Speaker 3:Oh yeah, isn't that crazy Corn dog, are you?
Speaker 2:crazy who doesn't love that?
Speaker 3:They actually had some at the shop today, so I had one and I'm like I miss these things.
Speaker 2:Oh man, I could eat a hundred of those. Actually, I was talking to Siege, and the one thing he's upset about was that our local chip truck is closed. They're closed for the season because we're going later this year. Yeah yeah for the poutine, so they always did the pogo as well. That was a favorite thing on his menu.
Speaker 3:I can get a poutine kit together if you want. I don't really care, let's do it. Who cares?
Speaker 2:Yeah, I'll get some curds, if you're listening. Chip truck bud. We're coming prepared this year. So Wednesday's done, we're moving on to Thursday. What do you got planned?
Speaker 3:Thursday is going to be beef lasagna.
Speaker 2:Ooh Beef lasagna.
Speaker 3:I'm pretty sure that's how you pronounce it. Yes.
Speaker 2:And we're going to have it with ragu marinara Correct.
Speaker 3:Yeah, marinara sauce.
Speaker 2:Marinara sauce. What is that?
Speaker 3:You know some people call tomato sauce gravy. Come on man, yeah, man, listen to these things in the States, in New York, I think it is, or Jersey, they'll be like do you call it tomato sauce or gravy? It's tomato sauce.
Speaker 2:Are these people crazy? Yeah, man, listen, we're in Canada, but we're European.
Speaker 3:It's lasagna tomato sauce, that's it.
Speaker 2:Okay, we're not saying lasagna al forno, we're just saying it's lasagna, okay, and is there going to be ragu marinara?
Speaker 3:Maybe, maybe, ragu sauce, but Chef Tony popped that lasagna for us, yeah yeah, he's making that now, he's making it tomorrow, and then it'll be ready to go.
Speaker 2:And just to paint a picture about Chef Tony, then it'll be ready to go. And just to paint a picture about Chef Tony. This guy has been making tomato sauce for almost 40 years.
Speaker 3:He had a company, Tony.
Speaker 2:This guy's tomato sauce is like like renowned out there. It's really good. He's traveled. This guy's cooked all over the place. This guy's tomato sauce is probably the best you'll ever have outside of Italy. I love it and the fact you guys even buy the stainless lot tomatoes packed with basil. It's a summer, it's on the buddy. His sauce is the best I probably have ever had.
Speaker 3:Yeah, he makes it all the time he uses our shop for two. He brings his jars in, yeah, yeah, gets them all jarred up. He actually still sells them to his local old Italian people and everything.
Speaker 2:I love it. Have something with that, because Gags is already like hey, man, I'm not eating, just meat, we need vegetables.
Speaker 3:Right. So that day I have a Chez Day salad. Oh sorry, the good old Chez Day. Chez Day. Yeah, I figured we'd do the Chez Day with the lasagna.
Speaker 2:Hold on a sec. Sorry, let's go back to the marinara okay. Yeah, so Chez Day is what exactly?
Speaker 3:Obviously it's a Caesar.
Speaker 2:Okay, so the Cesare salad is a Caesar, yeah, and we're going to do a classic Cesare with. Are we doing croutons or are we going to call them beignets? What?
Speaker 3:the hell is going on here. We're doing beef lasagna, we're doing a Caesar salad, we're doing garlic bread and, of course, we're doing a mixed green salad.
Speaker 2:I always need that you got to do it. Vinegar salt, a little bit of olive oil, Even though I have a Caesar, I still need a mixed green.
Speaker 3:It's so stupid, jesus.
Speaker 2:Christ Cesare.
Speaker 3:I'm thinking of pack some rapini for that day.
Speaker 2:Okay, so we're doing lasagna chezzade. Yeah, and you had me already at lasagna. Anyways, we got homemade lasagna. Now listen, folks, when you go on your hunt trips, I already told you the foreskins this is how we roll. We're not doing this because we're the Eating Well podcast. There's some years where it's even crazier, but go on, we got to keep going.
Speaker 3:Speaking of rapini, how about we do rapini sandwiches for lunch? I got a story Some nice sliced garlic, buddy the parmesan.
Speaker 2:I got a story when I was in grade nine. Yeah, I love it. I was in grade nine, high school first year. What do you call those? Not sophomores? What's the word for Is?
Speaker 3:it a freshman.
Speaker 2:A freshman. You're a freshman in high school. Picture this, okay, so this is the 90s. I walk into my first period class. I'll never forget it was English and my lunch bag was. I had to carry my lunch bag on every class because we didn't get assigned lockers. It was the first day of school, so usually once we had our lockers, we just throw our lunch into our locker. At our lunch we'd go to our locker, grab our lunch or we'd go out for lunch, whatever, but my dad always made me lunch, always, yeah. So my brother was living at my nonna's house at the time. You know Nonna Maria, you've been to her house many times when we were growing up and my brother was bringing me lunch from Nonna Maria because he was in grade 12. So it was, you know, he would. I, my dad, dropped me off at school. He would. He had his own car, he drove to school and he hands me the lunch.
Speaker 2:I go into first period English and halfway through, halfway through the class, mr branstetter, my, my teacher, my english teacher, says what the hell is that smell? Who the hell farted? Who shit themselves? And everyone's looking around. And I'm looking around, I smell it, but it's normal to me. This is normally you could, then you're portuguese man, you? You probably have the same smell in your house. We cabbage all the time the time, and the guy sitting next to me points at my bag. That's all. It's a brown picture, a brown bag soaked in oil, and inside that was a garlic and rapini on a panino.
Speaker 2:It's so good though, and it smelled the whole lunchroom up. My teacher, Mr Brandsetter, said do never bring your lunch to this room ever again. And I couldn't leave it in my car until I got assigned my locker. So yeah, rapini and garlic brother, that's normal for me. I'll smash that sandwich any day.
Speaker 3:You know, what's nice is that if you put it through a panini press after and you crisp up the bread, it's like a flatbread panini with rapini. Oh my lord.
Speaker 2:Is CJ Cracker going to Do? You think he'd actually would even taste that? How about Gags? Or Coach Do?
Speaker 3:you think they've even tried rapini?
Speaker 2:I don't know, but I'm going to tell you right now.
Speaker 3:I know Luis has, oh for sure.
Speaker 2:For sure, 100%. So okay, so we're going to do rapini. We got to do it as a weech. You're bringing up Pop Stitch anyways, which is Portuguese buns, and I got to say we got to make that sandwich.
Speaker 3:Okay, let's do it. We'll do it for lunch.
Speaker 2:I guess I got to make the recipe of the day with that man, one day With the rapini. Oh that sandwich, oh the sandwich People got to try that man.
Speaker 3:You know what else? Nice roasted peppers inside it.
Speaker 2:Oh.
Speaker 3:Beautiful Jesus. What do we got we?
Speaker 2:got Thursday.
Speaker 3:Okay, friday and Saturday can change depending on what we get. Duck hunting, okay. Okay, because my Friday idea was kind of like a twist on the jalapeno popper, but I was going to do stuffed peppers with duck and cream cheese and rice.
Speaker 2:Oh, my God.
Speaker 3:Cheddar on top, blast it in the oven for a bit, so kind of like a giant jalapeno popper, you know.
Speaker 2:With the cream cheese, the rice and fresh duck and fresh duck inside. So are we mincing this duck up?
Speaker 3:I think I want to. Yeah, I was thinking of chopping it up nice and small and then pan frying it Maybe some butter, something like that. But I'm thinking I want to mince it first, and I believe we have a grinder up there for deer time, yep. So I think maybe we can throw some breasts through the grinder. I mean, you know what, tom, let's just chop it up, we'll chop it up, we'll chop it up.
Speaker 2:We'll chop it up. So picture this you got a pepper that's halved.
Speaker 3:Yeah, well, no, you're going to do whole the top off.
Speaker 2:Oh buddy, so everyone's getting a whole. Oh my God. So we got to pop. We got to get a duck.
Speaker 3:That's right. That's why I'm saying maybe we bring up the duck breast, just in case.
Speaker 2:Maybe we order an eating wild box.
Speaker 3:I know everyone listening is like these guys must be the best hunters in the world. No, wow, we are not the best hunters, absolutely not, I'm actually the worst.
Speaker 2:In fact, last year was probably the most embarrassing moment of my head and I just shot in the middle of the air because I didn't even know what to do. Yeah, so, yeah. So we're doing a fresh pepper stuffed jalapeno style duck rice, cheddar roasted in the oven. Cream, cheese, cream, oh man.
Speaker 3:Yeah, that's what I'm thinking. I'm trying to picture a jalapeno popper with a real bell pepper.
Speaker 2:You know what I mean? Oh yeah, and I could picture.
Speaker 3:I'm already picturing the dish in my head, yeah, and then I don't want to stuff full of cream cheese, so we're going to add rice to bulk it out, right?
Speaker 2:Right, that's a meal right there, that's what I'm saying. That's a full meal.
Speaker 3:So that is going to go again with a salad Inside. This is for Siege. I was going to do, as an appetizer, the Calbee short ribs.
Speaker 2:Oh, my God.
Speaker 3:Yeah, calbee, short ribs on the side.
Speaker 2:That is going to be so far to me. That's the meal that I'm looking forward to most.
Speaker 3:So that should be Saturday. What do you think?
Speaker 2:Well, you're right If we pop ducks.
Speaker 3:Right, we'd have to pop Wednesday or Thursday to make this, so let's change that to.
Speaker 2:Friday Okay, we change that to Friday.
Speaker 3:I'm sorry, saturday Right. Yeah, let's change that to Saturday, Because then you want to.
Speaker 2:If we do get ducks early, then we want to brine them right Like.
Speaker 3:Coach always said get them in the Ziploc bag a little salt, a little water, let them whatever. But what about bush chicken? What if we shoot a couple? Oh okay, well, why don't we keep? You know what? If we do, which I know we will why don't we do something for lunch? Maybe we'll do like a chicken tender, but we'll use that. We'll do a twist on that.
Speaker 2:How about a grouse, hand-flattened breaded parmesan? I'm down With peppers and mushrooms, I'm down.
Speaker 3:Yeah, here's the one thing we got to do. We need to brine this thing in pickle juice. I am dying to do that. We have not got a turkey yet. That is my main goal next year is to get a turkey and brine it in pickle juice.
Speaker 2:So there's been so many things like, especially in the States I went to when I was in Chicago recently. We went to a place called Raising Cane's and my daughters wanted to go there driving me nuts because it's like a really popular chicken place in the states and that's fast food. It's fast food, but they're like, they're like all over the place, they're like popeyes or kfc I've seen them.
Speaker 3:I have obviously heard of them oh, my god damn, we went.
Speaker 2:My daughter, I was, I was ready to barf, I I was so full and we went anyways, because my, my one daughter, angelina, was like we have to go, we have to go, and she already knew it, we were ordering the Caniac combo and anyways, they do exactly what you just said they brine their chicken in pickle juice.
Speaker 3:Yeah, A lot of people do that when they deep fry chicken.
Speaker 2:And then they fry it and it was probably yeah, I got to admit it was one of the best chicken fingers I've ever eaten, mind you, because they got the sauce and all that stuff. But brining anything in pickle juice is a trend right now.
Speaker 3:So I do that at home and then I don't use the breast, I use the chicken thighs. I brine the chicken thighs and then I actually deep fry the chicken. We do the whole egg wash. After we do the flour, we do the panko, I deep fry it. It's incredible how much dill you can taste after all that. It's incredible, yeah.
Speaker 2:I can only imagine.
Speaker 3:It's actually really good.
Speaker 2:Okay so.
Speaker 3:I want to do it with turkey, but maybe we can do it with the bush chicken. Let's try it.
Speaker 2:Let's do it Okay. So we got Thursday slash Friday kind of.
Speaker 3:Friday slash. Saturday Friday slash.
Speaker 2:Saturday kind of mixed up a little bit, but we'll play it by ear. You're going to hear about this on our following podcast after.
Speaker 3:So then the Saturday or Friday dinner, which would be the last one, because we don't eat dinner on Sundays. Right On the Sunday we're going to do a, and I haven't chosen the marinade yet, but we're going to do marinated flank steaks. Oh, yes, with individual gratin potatoes cheddar. Yes, with individual gratin potatoes, cheddar and broccoli.
Speaker 2:Oh my, did you say individual potato gratin? Yeah, yeah, oh buddy.
Speaker 3:Yeah, we're going to cut them all out. We're going to make a whole insert. Cut them all out and put some cheddar on there and throw it in the oven.
Speaker 2:But it's like a wedding.
Speaker 3:Yeah, that's wedding day.
Speaker 2:That's wedding day. Who's getting married?
Speaker 3:That. That's why I'm thinking that should be our Saturday. Yeah, but I want to have the. I don't know. We got to figure it out when we're there.
Speaker 2:So here's the problem. I'm already been accumulating some of the stuff here too. This is what happened to us last year, guys, and this is a true story. Last year around this time we're going up for our trip, smash decides that he's going to do a suckling pig. Okay, and I remember Dan's like we're going to have to get that thing in the oven. Let it go all day, so that way we were going to bury it. Actually, we're going to do a luau at the hunt camp, but we just, you know, when you get there, it's just like you almost feel like you're pressured into getting out to the blind right away. You don't want to miss out, or we got to get to our spot. But then what do we end up doing, dan? We sit on the deck having a dart and a brewski.
Speaker 3:Yeah, thinking about what are we doing next, thinking about what to do.
Speaker 2:And what's the wind doing? Are we going to go up to it? Who's going to deer hunt? Who's going to duck hunt? Who's going to go? Pop Walters, like it's crazy, man, there's always so many things you want to do. Yeah, so I bring up the suckling pig. And when we weren't going to do all that work, we wanted to get out to the bush. We came back. There was this stench that was coming from the hunt camp and that suckling pig just didn't last the drive. It's my fault. I mean I should have been.
Speaker 3:And I'm going to be honest, I didn't even know you had it until a day or two into our trip. Yeah, and then Tony's like, how about the pig? And I'm like, what pig? What are you talking about? And then that's when he showed me the pig and I'm like, son of a, this thing should have been on ice, dude.
Speaker 2:Should have been on ice, Screwed up man. Anyways, long story short, it didn't go to waste. Someone ate it.
Speaker 2:We put it out by one of our tree stands just to see what would happen. Next day we came, there wasn't a drop left of pound pig Gone, so it didn't go to waste. But this year I'm doing a porchetta. I have it, it's already in the freezing. It's just a pork belly seasoned with Italian seasoning, rolled up, tied up. It's ready to go in the oven so we can make porchetta sandwiches for a lunch. Maybe you?
Speaker 3:know what we should do with. That is the pork end stone. Let's do little bites.
Speaker 2:Oh, like the pork rinds. Like, yeah, like popped almost like the crackling is just like butter.
Speaker 3:Yeah, exactly we drench them in barbecue sauce. We deep fry them, cut them in cubes and they're like little bites after. Oh man, they're pork ends. That's what they're basically called.
Speaker 2:Yeah, pork ends. So we got our menus I'm bringing up. I got a tomahawk steak that was donated by one of our sponsors. The butcher shop, as well, that I'm going to bring up was the butcher shop, as well, that I'm going to bring up again.
Speaker 3:That can just be put on some bread or you can just eat it as a snack.
Speaker 2:We'll chop it up salt-based style. Did you get the dried aged tomahawk? I got the dry aged. Yeah, actually, stacy from the butcher shop. He sent us a package the day after we signed the contract with him to be one of our sponsors and I've been saving it. It's in the freezer. It's ready to go.
Speaker 3:Yeah.
Speaker 2:So I'm going to again, I'm going to make sure that we leave here and it's still frozen, so by the time we get there it's thawed and I'm not going to make that mistake again. I don't want to spoil any of that stuff, but one thing that we do, dan you always bring stuff to leave for the guys, for the next people, for the next people, and I'm not even talking just food, I'm talking like paper towels, water jugs, cups, bowls, plastic forks, knives, hard forks, hard knives, extra stuff that you have lying around the shop.
Speaker 3:Other people can enjoy it.
Speaker 2:And you leave it up there, and then whatever food is left over, we always want to give it to the guys up there.
Speaker 3:Yeah, and everything we carry is biodegradable, so I have no problems with it at all. Our cutlery is biodegradable. We actually started carrying wood cutlery, so everything is whatever. Throw it out, do whatever you want with it, it's going to biodegrade. It's all safe and it makes me feel better too.
Speaker 2:Yeah Well, sounds like we're going to be eating well On the other side of this break. We're going to take a short break. On the other side of this break, dan, we're actually going to break down not the food segment, but the hunting and the fishing part of it and what you've been planning, what I've been planning, I don't know. Obviously, we've been talking to Siege and Lou what they're planning on doing, but I'm sure you got something up your sleeve that you want to try Again. We're always fighting for time, but when we get back, I'm going to ask you that question because I'm always dying to know what hooks that's bringing up on this trip. It's a lot, it's going to be a lot. We'll be right back after this short break from our list, sorry, I'll be right back from a short message from our sponsors, our listeners.
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Speaker 2:Welcome back. Folks. Smash, malecka, hookset, martin, sitting table side chatting about the big fall trip that we're going on. We talked about the food, we've been discussing the menus. I don't think the boys even have an idea of what we're doing. We gotta I'll just picture this a full-out sprinter. It's gonna be loaded to the top, yeah, with stuff, and uh, it takes me to my, the next segment. And, dan, you, you are a technical fisherman. Let's talk fishing before we talk hunting. And I said to you I'm going to be bringing a musky rod, I'm going to bring a casting rod, for you know, I like using jerk baits with a with a casting rod, and I'm going to bring a bait caster for you know, you know bass or pike, whatever. You laughed at me. You're still laughing, still laughing. What, what? Let me ask you this what is the reasoning for you bringing up the amount of shit?
Speaker 3:Okay, I got a perfect thing. Everyone uses the golf analogy right? Okay, I don't have the golf analogy Tone. You're in the kitchen every day. Do you use one knife all day? You do not use one knife all day.
Speaker 2:Yeah, okay.
Speaker 3:You're not going to trim green beans with a chef knife Copy I get it. You're not going to butcher green beans with a chef knife Copy I get it. You're not going to butcher a steak with a chef knife. You're going to use your boning knife. You're going to use this.
Speaker 3:So I'm very specific on the stuff that I use. I have a specific rod for my net rig. I have a specific rod for my drop shot. I use a spinning reel combo for my jerk bait. I just feel like I can control it better. I love the drag system on a spinning reel better than a baitcaster. I like it better. It's more controllable for me.
Speaker 3:I think I am bringing up a baitcaster. I can't throw a cast, a spinnerbait or a chatterbait with my spinning gear. I need to use my baitcasting gear for that Right and that's it. My leaders have to be a certain weight. My size, everything. My line has to be a certain thing. I use anywhere from 10-pound braid on an 8-pound fluorocarbon leader for my Neds or my drop shot.
Speaker 3:I can't go too finesse-y. I always feel like in my mind oh my God, I can't use a six pound fluorocarbon leader, six pounds. What if my bass breaks? What if a pike comes and grabs it. So I have to use minimum eight On my bait casting gear. I still use a fluorocarbon leader with my spinnerbait and that's like 15 pound fluorocarbon leader on there which I tie myself. I don't trust anyone else tying my stuff. I learned the hard way with that. So, yeah, I'm bringing up I think, altogether seven combos or eight combos. Yeah, I'm bringing two for skis. I do have some new reels that I don't want to say who they are from. There's not like the big box names. So I want to try them out before I talk about them and I'm super excited to use them. I do a lot of research on the stuff before I buy it. I can't wait. I just can't wait.
Speaker 2:Yeah. So here's my question for you. So if we go to our spots, we're going to say why don't you leave the coordinates to them, like you usually do? I'm not leaving coordinates for likes. Like you usually do. Yeah, tell them. Everything Getting there is brought to you by the Butcher Shop.
Speaker 3:And Antonio.
Speaker 2:Malacca Bo Rod, it's not my fault. Okay, I know you're listening on the treadmill right now. I like to tell people where we fish. I don't care, I'm like you on TV every Saturday morning. Okay, so we go to our spots. Okay, yeah, we're not going to tell everybody where our spots are no no.
Speaker 2:And I know the spots. You know the spots I'm talking with. How can you decide, out of those eight rods that you're bringing, what you're going to throw? Because for me, if we go to the one spot that I'm thinking of, that we usually go to first, it's either a Ned Rig or a Jerkbait. Are you talking about the Smalley Drift? The Smalley Drift? A sec, you know CJ's going to throw a jerkbait. I'm guaranteeing he's going to throw a jerkbait.
Speaker 3:Yeah, he's not a finesse-y guy, he's not a finesse-y guy.
Speaker 2:He needs to move Gags and Coach. If they're in a separate boat which usually they are they're going to go net rigs because they pop that's or drop shot right. So in my mind I'm thinking I'm going to do one or the other. If CJ starts hooking up on bass on his jerk bait, which I always I can picture him doing it right now and I see him popping. I and this is because this is exactly what happened last year he was using a white mega bass, yeah, and you stole it.
Speaker 2:And I stole it and I ended up getting a 42 inch pike. Yeah, but before that I was using the exact same rod, same reel, with a drop shot, and I didn't even have a leader on a straight braid, which I know. Everyone laughs at me because maybe I'm lazy, I don't know, don't care and I was using a net rig same rod, same reel.
Speaker 3:It's okay to go straight leader if you're fishing in junk with pitching jigs or something, no problem, leaders are relevant there. But when you're in open water, like we do, I don't know. I guess the thing is to use a fluorocarbon leader because it's invisible in the water. That's the only reason you want to go straight braid, go ahead, go nuts. That specific spot tone. It's exactly that. It's both. We caught with jerk baits, we caught with net rigs. We can go finesse, we can go action right, right Reaction baits. Yeah, have we even used spinner baits in that spot?
Speaker 2:No, there was that one year when me and you surprised the guys. We came up later and they had the best day of their lives. They say it was their best fishing day of their lives where they caught every species within two hours. Yeah, I don't even know what they were using. I think Luiz was using a swim bait.
Speaker 3:And he hooked into the muskie because I saw the picture with the swim bait on it. Well, I guarantee you Siege was using his Mega Bass drip bait, sure.
Speaker 2:So the point I'm trying to make is we go to our spot. You have eight rods. When do you decide what you're using? Are you waiting, like me, to see what? Because I know Siege is going to be using this. I know Gags are going to be using that. What am I like? Sometimes it's within seconds. Those guys are setting the hook and it drives me crazy.
Speaker 3:I this year I'm going to change everything up. I know what's going to happen when we get to our second spot, the other one, what's with a lot used there, and I'm going to use something else and it's something. Actually, luis started using a lot, which I think he spoke about On GBay. Yeah, I'm tempted to try that, and it's a hair jig. I want to try a hair jig this year in that spot. Yeah, I'm going to try that before I try my drop shot or net rigs there. I'm not a jerkbait guy in that spot. I don't like it. There's another spot that we go to that's big jerkbaits. That Siege found that one year, remember Just past the other spot there. That's a jerkbait heaven right there, but that's what it is. It's kind of like golf You're 100 yards out, you're going to use a certain club, you're 300 yards out.
Speaker 2:You're going to use a different club, right? I agree with you, man. For me I always feel like it's just more work, and then I have a hard time with seeing all this shit in a boat. So you're lazy, yeah, got it, yeah, but I pop. Yeah, you do with bent steel leaders half on the line, I don't know how, but yeah, oh, come on, man. So we got you, you got a fish, you got the fishing depot coming into the boat. Now we're not even talking about the hunting aspect, because, first of all, how's your gun? You clean that thing a million times. It's ready to go?
Speaker 3:I probably polish yeah, I take it apart when it doesn't even need to be taken apart.
Speaker 2:Yeah, you and Cesar are very similar. Actually, luis said for the first time I heard, yeah, he took apart his whole gun for the first time and he loved it because he wanted to know every little part of that gun. I haven't taken apart my gun once.
Speaker 3:My little boy's growing up.
Speaker 2:Yeah, he is. I can't even get the choke out of my weather beat, but anyways, um Jesus, you are ready to pop ammo wise. We talked about this. I have a question for you. I went to probably this year, I went to the uh ammo show with Louise. I went to the sportsman show. We went to can cast. We went to all these different shows and you talk to people whether or not they have guns or ammo at these shows or not. You're always talking outdoors with these people. Oh, you guys going hunting this year. Yeah, what are you? I found out for me that the fast steel ammo two, three quarter inch, four shot. I know it's expensive, but it's like having that Shadzilla that you're comfortable. It's your go-to bait. I feel like I'm not really good at, you know, exploring with my ammo. I'm used to a certain thing. I'm happy with it, but it's expensive. Okay, why two and three quarter inch? Are we duck hunting with this tone? I'm exploring with my ammo. I'm used to a certain thing, I'm happy with it, but it's expensive.
Speaker 3:Okay, why two and three quarter inch? Are we duck hunting with this tone?
Speaker 2:We're duck hunting. I'm talking about the fast steel duck.
Speaker 3:Exactly so why do you want to go two and three quarter inch? Is there a reason? Is it just lighter for you?
Speaker 2:No, I'll tell you why.
Speaker 3:That's a heavy load. It is a heavy load Whether you go three inch or two and three quarter inch. I know a lot of people that still hunt with two and three quarter inch and there's nothing wrong with it, absolutely nothing. I just prefer a three inch. I think it's more mental for me, I just feel like there's more coming out of it or whatever the case. So I only use three-inch shot. When I'm walking the bush for the chickens, I like using two and three-quarter inch. Two, three-quarter, what? Yeah, but it's like a seven or eight shot.
Speaker 3:Sometimes I'll even use a target load for it. Right, yeah for walking the bush, but for duck, if I don't have a three shot, I have a four shot, but it's always three inch.
Speaker 2:Right.
Speaker 3:Yeah, and I miss all the time.
Speaker 2:Right, yeah, so do I. Yeah, so are you exploring with your ammo this year or are you going to your go-to?
Speaker 3:Well, I don't like wasting my shot. If I know the bird is too far, I'm not going to even try. And I know the bird is too far. I'm not going to even try. And I know people that I sit with and one sitting right next to me now he will try to take that shot. So I might have extra ammo already from last year. I don't even need to buy anymore. You're so funny. You know why I'm laughing. I'm like I think so far Boom. I'm like what are you doing? Why?
Speaker 2:You know how many times I put my guns in the air and he's like don't do it too far, too far, it's not even close good luck calling that one back or if we hear something I get on the quack, quack, quack, what are you doing?
Speaker 3:it's like the hardest quack in the world. It's literally quack. But whatever you practice and you get it, who cares? Get it?
Speaker 2:yeah whatever man, I get it. So you're Get it. Yeah, whatever man, I get it. Okay, so you're a little bit more patient. Everyone knows that you're a patient fisherman too. You're the only guy I know on Lake St Clair. When your clicker's going off with a ski on, you have to light a dart first. But we all know that about you, yeah.
Speaker 3:So okay. So I got a new lure for that and I'm not saying anything until I do use it. Oh boy.
Speaker 2:Well, that's another episode we're going to have with that trip coming up, because that's around the corner as well. We got the fall skis of Lake St Clair, but we'll save that for when the boys are in studio. But you are going. Three inch four shot for duck. Seven shot for two or three quarter inch. Seven shot for grouse.
Speaker 3:Yeah, seven. Yeah, sometimes I shot for two or three quarter inch. Seven shot for grouse. Yeah, seven. Yeah, sometimes I'll use a target load if I have one on me. Yeah right, yeah, nothing crazy. I do want to downsize. I wouldn't mind a little 410 to screw around with in the bush. It's very fun, which I got, uh, but then I gotta screw around with getting different ammo and all that. I already have what I have.
Speaker 2:Let's just use what I got and I'll see what happens after right, yeah, so the other thing I was going to ask you is your crossbow, and you were talking about possibly purchasing a new crossbow.
Speaker 3:Just because I want to Do, I need it. No.
Speaker 2:No.
Speaker 3:But do I need a new rod? No True, did I buy seven? Yeah?
Speaker 2:One thing I got to ask you about is your broadheads, and you were the first one out of the four skins to pop a buck when we first started hunting. Yep, and I remember field dressing that thing with you. I was so excited man it was probably one of the most memorable moments of my life Loved it, and I remember looking at the. It was a perfect shot, but the hole Went right through his heart. That was right through his heart. That was right through his heart. That you put and you use those toxic broadheads and some people love them and some people think it's overkill. Are you still rocking them?
Speaker 3:I do still have my only shot one so far. So I still have another three of them, but I do. Someone for Christmas on a stocking stuff forgot me some new broadheads. They're mechanical broadheads. They're mechanical broadheads, which means they open up at impact. I didn't have those before. I used to have the fixed ones. That just stay the same. I don't know if I want to change it this year. I think I might. I don't know, but I do have some good broadheads still the toxic ones and I know that will put down a deer instantly, and that's important to me too. I want to put it down fast. So yeah, I don't know, I think I might stick with the toxic and then use the other ones after. And that's another thing, though, tone, are you sitting this year or are you focusing on duck?
Speaker 2:That's a good question. I think we don't do enough of this that it's hard to cram all this in four days. I know and to be honest, I'm so excited to fish this year. Me too I don't know if I'm going to sit for deer right away Again when we have this podcast the next time we talk is. You know, you'll hear the stories of what happened, so I don't know yet. But here's a question, and I had this question saved for this episode. You've gotten your buck. The antlers are up in the hunt camp. I've gotten my little spike, so cute. Um, if a buck comes into your stand that is around the same size as the one you shot previously, are you going to be patient this year? Or are you going to be patient this year? Or are you going to say to yourself you know what? What the hell? I'm doing this once a year? Here's a buck, I got my tag Down, she goes.
Speaker 3:No, I'm going to be patient. I'm going to be patient only because this is property owned by you and the rest of the guys, yep, and if it is a little spike this year, let's wait a little bit on it. Let's see if it keeps coming back and hopefully it can get a little bigger, and then that's when we can take more advantage of it. I guess, I don't know. I'm going to wait, I'm going to be more selective. I think, and you're right, I do only have one, maybe two shots at it this year, right, but I think I'm still going to be patient.
Speaker 2:That's good man. I mean I respect that. I think that in the heat of the moment, if I'm sitting in my stand and a buck comes and it's just a buck, I think I'm just too impatient. And I agree with you with owning the camp and it will come back. And we've seen big bucks on that property. They just keep growing. They do seen big bucks on that property. They just keep growing, they do. And you know, uncle p's gotten a beautiful one. Max got one gags, has got one coaches. They, I mean these guys have popped their whole lives. But yeah, I don't know man, I think I'm gonna take my, I think I would take my shot because I would be afraid of not, because time is our enemy, especially in our careers, and I think I would take it. I don't know, I I. I think it have to be an in the moment thing for me.
Speaker 3:So I don't even know if I said this yet to anybody, but last year, when we were sitting in the tree stand, I did have a spike in front of me, did you really?
Speaker 2:I did For real. Yeah, no, you never told me.
Speaker 3:Yeah, I didn't say it on purpose, I left it alone.
Speaker 2:You didn't tell anybody, yeah.
Speaker 3:Yeah, Very patient tone. The other time before that I fell asleep and then there was like two bucks in front of me.
Speaker 2:Yeah, because it was on the camera. Yeah, I remember Gags was like oh, Marty's going to be calling us any second. Now with the buck down.
Speaker 3:No, I didn't call Fell asleep, but yeah, there was a spike in front of me and I lifted my crossbow up and I'm looking at right at it and I'm like I'm going to take it. And then I said you know what? You know what happened is he started staring at me. He looked back at me, he started, I don't know. He started like yelling at me or something. I've never heard a deer do this. It was cold and you see the breath come out of his mouth and his nose and he's doing that kind of thing. And I'm like you know what?
Speaker 2:I'm not going to take you right now. I'm going to let you go bud. That's crazy man. There's probably people listening right now that are cringing, and there's probably people listening that are like beautiful.
Speaker 3:Yeah, I don't care Whatever.
Speaker 2:I'm pretty sure Lou would have put an arrow right through it.
Speaker 3:And there's nothing wrong with that. That's the thing. It's up to you. If you feel like you want to do it and you need to fill your freezer, by all means, guys, go nuts. If it's your last day on a trip that you never do once in a lifetime, go nuts. Guys, Take it.
Speaker 2:No problem.
Speaker 3:Luigi's first buck. I would take it if I was him. Yeah, I would too. And I'm not saying I do not, I've had one my whole life, right, but I just feel like I want to be a little bit more selective this time. I don't know, let it go, let it grow, see what happens.
Speaker 2:Well, I appreciate it, man, and I'm looking forward to this trip with the Four Skins. Man, it's been a long time Well, it's been almost a year since the four of us got to do anything together. Where it's all four of us, usually it's just either three or two of us.
Speaker 3:It's a messed up year this year man.
Speaker 2:Messed up year. You were going crazy. Everyone heard about the business, how it's been going insane, but you seem to be leveled out a bit. I've seemed to be a little bit leveled out. Lou, on the other hand, still going crazy, but Siege is ready. He's ready to go, yeah, and I think the only thing we got to do is time. Time is always the most important thing in our lives. We got families, you got kids, but take your time and really appreciate it when you can get out to the bush and do what we get to do. We're lucky that we could even do it, but I'm excited to do this with you, man, me too. Last question I have for you we're driving home on Sunday and we're talking, talking. We're in the car, we're talking about our trip and we you know, we got country music going in your mind. What would be the perfect scenario? A musky, a massive bass, a bunch of ducks, a bunch of grouse shit, or?
Speaker 3:a buck, a buck ah, that's a tough one it is a tough one because as soon as you said that, I in my mind I'm thinking 52 inch musky, right away, right. But now, now, wow, what if I had a beautiful buck in front of me, like that's like bragging rights forever? 52 inch muskies oh my god, buddy, you haven't gotten to 50 yet. You're on the cusp. Yeah, I got 49, like I've never got a 50 now. Now do I want bragging rights at the camp? That I got, like, oh my god, look at that buck. 52 inch, I feel like, is more. It's easier for me to get than a massive buck, because we will musky fish more than we will hunt, right? Uh, I think bass would be at the bottom of the list because, as much as I love bass fishing I love it it's easier to do than any one of those. So I think, oh boy, I think it would be big buck 52 inch muskie, a boatload of ducks and then a big bass.
Speaker 2:That's a drive home with a smile on my face the whole ride, yeah.
Speaker 3:That's a drive home with a smile on my face the whole ride.
Speaker 2:Yeah, that's my order. Yeah, I'm going to go with buck for sure. Buck first, yeah, because I mean it's not because I've gotten a 50 inch plus muskie, it's just because I haven't experienced the rush of seeing this massive animal in front of me and I can only imagine what it would be like moose hunting. I think if a moose ever pulled up in front of me I would have a heart attack. Or a bear. I love it, I would freak out. I don't even know. My heart was pounding on my little spiker. I can only imagine. But yeah, I think a buck for me. Musky second ducks. Bass fishing is great. I love it. It's the adrenaline it's like your injection you need just for your fix. But I can catch bass. I know bass this time of year and their spots in the fall and everything. Nothing fights better and it's always fun. And let's not forget our little bit tournament that we're going to do with the Northerners, where we get absolutely smoked every year, and it's four against two, true, and we still get smoked.
Speaker 3:We still get smoked A lot.
Speaker 2:So we're going to hopefully we redeem ourselves if we actually get out to our tournament, but I'm excited to get our boat in the water man. Like you know, dan and I we work like crazy. We haven't been able to get out on our boat often this year, so just to have four days with our boat on the water, on, I can't wait.
Speaker 2:I can't wait either, man. So it's going to be a trip. Folks, we're going to talk about this, hopefully with the foreskins on the next pod After you listen to this. One quick thing before we go, dan um, obviously you and I have been using the butcher shop for a long time. Yep, um, we're excited that they have finally partnered with us, and I don't know if you know this, but we got the Butcher Shop Eating Wild box that we want people to go online and order the Butcher Shop box. It's $197, but, boy, do you get tons of wild game in that. And use the Eating Wild 15 code to save 15% off on your first order. Obviously, over $250, you get free delivery. But you and I are blessed because we can call the Butcher shop whenever we want. Yeah, you want a box of wings, you call them up. Hey, man, got a box of wings tomorrow. Range view Yep, ciao, it's there, yep.
Speaker 2:But what do you think that means for people listening now that they can actually have this opportunity to like, order this kind of stuff, because you've been around it for so many years? It's nothing for you. But think of your neighbor. Think of your neighbor who is like wow, I smell you barbecuing in the backyard. Dan, what were you making? You're like I was making picanha. They can't find. Just go to a grocery store and find picanha, but now they can order it.
Speaker 3:Yeah, I think it's amazing. Butcher Shop has excellent quality. I love using Butcher Shop. I love they deliver the next day for me in business. Do they do that for residential as well?
Speaker 2:Yes, so they will be doing free delivery over $250. But again, you can order $100. And it's next day, next day.
Speaker 3:That, to me, is the most convenient thing in the world, because I'll forget at like two o'clock and then I'll order, and then I'll still get it the next day. I can get anything I want, and again, it's anywhere from chicken all the way to game meats, all the way to steaks, to pork, whatever you want. They have everything. Tony, we've been using them for 14 years now. I don't even know how long 13, I don't know.
Speaker 2:Since 2010, so 14 years.
Speaker 3:Yeah, 14 years and we still use them today. At Rangeview we have two shops now. We both use them. I don't know, To me nothing beats them. They're really good, fast, great product, too Great product Next day. It's like Amazon for meat, yeah, and I love that they carry the game meats now. It's so good. Weizenberger is fantastic.
Speaker 2:Everything, everything, everything. So listen, if you guys are listening, get on your iPad or your phone or your computer. Order yourself, treat yourself to some meat for your family and use the eating wild 15 code I'll save you 15% and take some pictures, send it to showtime on Instagram. He'll uh, he'll post the pictures. He'll repost it. It's always cool to see what people are making out there and, dan, you and I are going to try to make a recipe of the day every week that we're together with one item from that box.
Speaker 3:Oh, awesome. So if we who makes that box Do they make the box?
Speaker 2:They make the box. So we've been talking with Allison at the butcher shop and Stacey just finalized it last week that we got the Cornish hen. Yeah, you got your bison strip loin. Oh cool, we're doing two eight ounce bison strip loin. Oh cool, we're doing two eight-ounce bison steaks. You get a full venison tenderloin, holy moly. Two Muscovy duck breasts at 16 ounces each. So you get two pounds of duck breast, wow. And you get a Cornish hen, fresh.
Speaker 2:Jesus, that's one box. That's one box. That's the eating wild box. That's like two weeks worth of three weeks worth of food right there. And ground venison there's ground venison, two pounds of ground venison. So you know we can. We could definitely make a menu with one of those items weekly and and people that are buying it and that want to, you know, try to make something with it. We can help you. We'll. We'll post one recipe per week when Dan and I are together doing the podcast and it'll just help you out with your game box. Tell them the Eating Wild Boys sent you and looking forward to the next episode Hopefully we've got the four skins together and talking about, hopefully, a big buck, a 50-inch muskie, 20 ducks.
Speaker 3:Six-pounds smallie the belt.
Speaker 2:Northerners get smashed by the Southerners.
Speaker 3:I have a feeling, Tony, this year we're going to beat them.
Speaker 2:I do.
Speaker 3:I do yeah, get ready Gags.
Speaker 2:Oh boy, get ready, coach, get that tune started, we're coming up, we're coming for you, brother.
Speaker 1:This is smash with hooks and we'll catch you on their favorite dish. All the feeling screaming reels on fishing fire.