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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 73: Musky Brawl Magic - Fishing Tales and Food Truck Feasts
What if warm waters couldn't douse the fiery spirit of passionate anglers? Join us as we navigate the thrilling world of musky fishing and culinary escapades from the unforgettable Musky Brawl event. Dive into tales of early morning fishing adventures, the bustling energy of food truck operations, and the dedication that made this event an incredible success. Our culinary guru, Deano, led the charge on the grill, ensuring each sandwich was a heartfelt token of our appreciation for the vibrant community. Explore the camaraderie that transcends the challenges of fishing in unpredictable conditions, as we relive the vibrant atmosphere and unwavering enthusiasm of participants and sponsors.
We celebrate the sense of community that defines the Musky Brawl, highlighting the dedication and passion that make it a cornerstone event for anglers and locals alike. The prospect of future tournaments buzzing with new ideas, updated rules, and expanded divisions promises even greater experiences for everyone involved. As we reminisce about the shared experiences and personal stories from the event, we also touch on exciting culinary ventures and the growth of musky fishing across North America. Whether you're a seasoned angler or a first-time participant, this episode is a tribute to the spirit and joy that fishing and food can bring to our lives.
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 back to another episode of the eating well podcast. Smash melecca. Alongside top dog perera hook set martin showtime johnson what up? Well, we had, uh, quite the weekend. We, uh we just wrapped up the musky brawl people listening to a couple podcasts. Before we had david gray on pre-musky ball and it looks like we're gonna have him on, I guess, after the musky brakie Brawl Big episode today, boys.
Speaker 4:You know what? Unfortunately, Dan and I couldn't go to the Muskie Brawl.
Speaker 5:Shame you and Siege Shame.
Speaker 4:Shame, shut up, siege you and Siege held down the fight. I even saw Dino working the grill.
Speaker 2:Yeah, he was working hard man. I don't think he knew what he was getting into.
Speaker 1:It's about time he works hard. Yeah, no man Shout out to Dino, because if it was just Tone and I, we would have been screwed. So, dean, thank you so much for helping us with that.
Speaker 5:Yeah, next year I'll try to work out the schedule. We'll all make it there. It'll be a blast.
Speaker 2:You know what the problem was, man, and and it wasn't really a problem I think that I underestimated how busy it was going to be, siege and you know what? It was busy enough where I needed Dan there, because Dan has done this a lot with me for years, especially in the mornings. It's hard to. You found it hard, siege, don't think it wasn't hard for you waking up at 4 or 5 in the morning and then you had to put the face on, bro.
Speaker 2:You had to be ready to go for these guys, but you were. You did a good job.
Speaker 1:Yeah, man. And then, not to mention, we were fishing too. A lot of people think we were just doing the food truck, but there was no way I'm going to LSC and just hand with Dave coming up. But man, they are a dedicated group of people, these brawlers. They are so tight knit and everyone we met it was just you know who you are and the love that we got. And I don't know, boys, what do you think? 2025, brawl, are we guys in or what?
Speaker 5:Yeah, I also want to make a good menu, a different menu this next time, something different, something easy to execute, but still a lot of fun to make.
Speaker 4:Once we get the foreskins together over there, we'll do it up properly. We're going to take it up a notch, for sure.
Speaker 2:Yeah, I think I wanted to just test the waters. Yeah, see what it was about, because honestly it could have been something where it was the food truck just for the shore ninjas and a lot of the brawlers don't get. And you said at siege, when we talked after is that there was a lot of people that reached out to you on social media and you said, hey, what sandwich do you like? And what did they say? They said they didn't get a sandwich, right, because no?
Speaker 1:and that just shows you the dedication they have and they thanked us for being there and, like you, touched on tone. I said what was your favorite sandwich? Because we're trying to get feedback for next year. And they're like I didn't have a chance to have a sandwich because I was already at my musky spot or they may have got a little bit into grandpa's cough medicine the night before and slept and didn't have a chance to hit it.
Speaker 1:but they're thanking us and, uh man, we're going to do it bigger and better next year. And it was great. Antonio, I've never seen you firsthand in a food truck, and the way you just move, it's like watching LeBron in his heyday.
Speaker 2:Kobe in the fourth seat. Yeah, yeah, kobe, in the fourth. Yeah, you're just going left and right.
Speaker 1:Kobe in the fourth, you're throwing me sandwiches like Steph. Curry, like hitting the three-pointer to give to the brawlers. But, man, it was good and the fishing wasn't obviously what they wanted, but still there was big fish caught. We'll get into that. And there was, you know, all different types of fishing jigging, casting and it's great man.
Speaker 5:And some big payouts too, man.
Speaker 4:Siege? Were you in the background just saying yes chef, yes chef.
Speaker 1:I did. You know what? Yes, chef. Like and subscribe. Like and subscribe I did a lot of that. Dan I was all over like and subscribe. Oh, you don't have to worry about the like and subscribe that was happening, but dino came in handy and he ended up uh, he ended up doing a lot of the food with with antonio, so I did what siege does. I was uh bringing the sandwiches.
Speaker 1:Yeah, the socials were popping siege, yeah and and I made a chance to talk to everyone and you know what, guys, it's easy. It's easy talking like work well, I'm in sales, you guys touch on sales, what you do. But when you're talking to people that you relate to so much, it's easy talking like we're. Well, I'm in sales, you guys touch on sales, what you do. But when you're talking to people that you relate to so much, it's not sales, it's not promotions, it's just shooting the breeze with a fellow uh, female anglers and male anglers, and yeah, it was. It was everything in that city or town of Tilbury. Thank you for all the support and Thank you for all the support and we look forward to coming back.
Speaker 2:Right. Well, it was not all just food and beverages Siege. We got a chance to go out fishing with Kyle Box.
Speaker 1:Wait a minute. Wait a minute. You're saying we have other lanes.
Speaker 2:Listen, man, we're not going to drive the LSC and not drop a line.
Speaker 1:Come on, man, it's a problem, stay in your lane Siege. So we're not going to just do the food lane, we're going to go fishing lane. I love it, man, I love it.
Speaker 2:We fish, we hunt, we eat, we chirp, we fight. We love each other. It's great Lou's sitting next to me right now. I don't got a black eye.
Speaker 4:I might, but not yet I want to slit his neck next, like oh listen, man.
Speaker 2:We got to go out with kyle moxon siege. The boys were texting us how's the fishing dan? First thing in the morning. You guys out, yet what are you doing? We're jigging. I gotta say that, um, it was different for me to jig for a full day.
Speaker 2:Um, it was hard it was harder we've never done it, but then I gotta. I gotta tell you this I don't think I can do a full weekend and if you're in the brawl and yeah, you know, the prize is over 10 grand and you hear that all the fish are getting caught on jigs in the Detroit river, if you're in game mode, you're going to go there and jig all day.
Speaker 5:Right. So is there no casting at all? Detroit is just straight jigging.
Speaker 1:No there was guys casting. You can go along like kind of a little bit on the shorelines and there was guys doing that. You can do both. Look at the guys that are on the wall in Detroit by Caesars Casino. They're all that. They're all casting. Oh, there's ninjas there too? Oh yeah, there's a bunch of ninjas there Cool.
Speaker 2:I would say too, siege, that the baits like the Restless Rider baits like the Bulldog or a Medusa, they, in my opinion, because we're fishing 23 feet of water when we're at, when we're at the tames, we're fishing 8 to 12 feet. So those swim baits you know like, like the water wolf lures of the world and the toddy tickle baits of the world, those big body baits, I think we're more productive in the tames than they would.
Speaker 1:You're right, that's just my opinion well, yeah, because you're using people too, right, you're using the current of the river, right. So you're using the current and you're covering water. What we would do is we would do I'm not going to give kyle's exact line, but we would hit one part of the river and then, uh, you would just let the current take you and jig. But I have respect for guys that do jigging to you bye, I have, uh, I have bruises tone.
Speaker 1:I have bruises when we're you're jigging, brought to you by. I have bruises. Tone, I have bruises when you're jigging, and Kyle taught us the trick and for our listeners it's not really inside scoop by any means, but we haven't jigged strictly for musky before. But I had no idea is when you're jigging you bring up your rod really high but at the same time you don't allow slack in your line, so you got to follow the rod down when the bait's dropping. So there's always tension on the line.
Speaker 2:And that's why I brought up scales, because I had that tension line and when I jigged up I actually scraped the side of the fish.
Speaker 5:And how far are you jigging down? Are we at bottom?
Speaker 1:Yeah, you let it go, you let it go, you let it hit bottom. You feel the thud and then you just lift as high as you can like, like you feel like you're the statue of liberty, yeah, like with your arm up and then you gotta drop it, but you don't.
Speaker 1:But you don't let it fall right down fast because you you'll get that slack in your line. You got to guide the rod down the whole time and with tension and I didn't understand that at first. But it makes sense because he says a lot of times they hit it on coming down. If you have slack in your line you're not going to be able to feel it.
Speaker 4:You're not going to feel it and set the hook.
Speaker 1:So I like, I mean we got skunked. We got skunked no disrespect for kyle mox and we had opportunities to get fish there is fish there and any of that. But just just, I know I'm going off subject, I'm getting a little excited. But just when you get a guide, maybe you won't get fish, but now I know properly how to jig.
Speaker 4:Dude, look how much you learn just by going with Kyle Moxley.
Speaker 1:Yes, and I can pass that on to you guys that weren't there. And if we go to the Niagara River my home water, and we're gonna do that, and now I have, I know it right, it's a feather in my cap all I'm hearing is I gotta invent the first drop shot musky bait.
Speaker 5:That's what I gotta invent oh drop shot. There you go, guys, it's out there oh, great a patting right now did you patent that dinger like a big dinger.
Speaker 4:A big dinger on a you know what you do.
Speaker 1:I, I see it right now. You should have patented. Just get a big egg weight for the bottom, and then you know those original Shadzilla Juniors with no hooks.
Speaker 5:Yeah, right through the lip Nose hook that with a big octopus hook. Oh, there you go, there you go. Okay, see, we're on to something here.
Speaker 1:And you can dead stick that yeah onto something here and you can dead stick that. Yeah, we saw Andrew Walker, andrew Walker casting cock or angling, and he was on the Detroit as well and he got one on the dead stick as well. So, yeah, that's it.
Speaker 2:We're going to talk to Dave about it because he's got the inside scoop obviously.
Speaker 4:Let's bring him on. Let's bring on.
Speaker 2:Dave, let's take a short break for our sponsors, but on the other side of the break we're going to get Davey G. He's in the green room I just saw it light up and we're going to get his perspective on everything. I can't wait to chat with him and, you know, we're going to pick his brain about the brawl and see what the future holds for this tournament. It was a great time, so just stay with us after the short break and we'll be right back. Imagine the joy of gathering around a table where every meal is a celebration At the Butcher Shop. They're just not a family-owned business. They're your partners in creating unforgettable dining experiences.
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Speaker 4:When you're out fishing, it's all about the catch, but what if the fish aren't biting?
Speaker 2:Hey boys, what's our backup plan if we don't catch anything for lunch?
Speaker 1:I'm starving, we'd better catch something quick, no worries, I packed some pulled pork sandwiches from Lou's kitchen just in case we get skunked.
Speaker 4:It's always smart to have a plan B.
Speaker 2:Good thinking, Siege. I hate to go hungry out here. We all know how Lou gets when he doesn't eat.
Speaker 1:Exactly Fishing's fun, but great food makes it even better.
Speaker 4:So remember, whether it's fish or sandwiches, make your shore lunch a guaranteed catch. With Lou's, we're happy to be plan B on the water.
Speaker 2:Welcome back, guys. We're here with Lewis Topdog-Pereira, showtime Johnson, daniel Hookset-Martins. Guys, Before the break I told you that we were going to have Davey G, founder of the Muskie Brawl, joining us and it looks like he just entered the green room. And, folks, there's no introduction with this guy. You know, we got to spend a great weekend with him and I got to tell you, man, it was probably one of my favorite weekends I've had this year. Dave, welcome to the show and thank you for joining us. Post-brawl brother.
Speaker 8:Let's go Crazy, crazy. Hey, listen guys, what a time, what a weekend it was. I got to say something to you guys. You guys kind of made the brawl something special this year. It was crazy seeing and hearing and just talking to everyone. It was wild having you guys there, the food truck, handing out those sandwiches. What a good time. You guys brought a different energy and I think it wouldn't be the same without you now here going forward. Um, so you know from the bottom of my heart, graham's heart and my whole team running it, we want to say thank you to you guys um, but again, how did you guys uh like it?
Speaker 2:oh, that's uh. Well, it's funny because we got louis and dan here and we me and siege have been trying to paint this picture right. Siege to these guys. Oh yeah, because, first thing, dan called me actually, no, luis called me when I left Sunday because I had to get the truck back and Luis was like tell me about the brawl. And it's like where do you start? Where do you start? I was pissed.
Speaker 4:I was pissed that I couldn't go. I had a lot of personal things I had Sorry, Davey G about that, but we'll be there next year. But just watching social media and then seeing, obviously, all the posts coming in from all the brawlers and the guys on our team, it looked bigger than I thought, which was cool, man, Really cool.
Speaker 8:I think it honestly. I think this year is the year and it's cool that you guys are part of it. I think this year was year that brawl took a turn, uh, for the for the best. Um, we had some big names there, a lot of big names there. We some youtubers, a lot of the guides everyone's pumping it up. We had so many new sponsors reach out to us already. Um, it's pretty cool. But I mean, you guys were busy, you guys put a lot of work into that and, despite the fishing being not that good, it was actually one of our worst, to be honest. Uh, it was just too warm, the water was too warm, the fish weren't there um, actually, a lot of fishermen we want to get into, we want to get into detail about that after, for sure yeah, yeah, we will, but a lot of fishermen weren't hanging out at the thames like they usually do.
Speaker 8:I mean, it was, it was busy, but uh, it's usually black, it's it's usually blackout with guys there. I mean, when the fish are in everyone's in the thames it's shoulder to shoulder, it's bow to bow out there in the water, um, but despite that, I think, uh, you guys had a pretty good turnout in the mornings every time I go there, there was a lineup well, we didn't know what to expect.
Speaker 2:I mean, um siege in the morning, the very first morning I was worried about a couple things. You know, like you, we talked about this early. How amazing job you did. You know, getting the township, you know, warned that we were coming. And I was worried. I was like, okay, we're starting a generator at five o'clock in the morning, you know, with light we're lighting the parking lot up with the truck. Smoke's going to be coming out of the chimney here.
Speaker 2:And it was so cool to see the shore guys because the shore guys would show up first, because you know they're there setting up, they want to get a good parking spot. And Siege was like do you think we're going to have people show up? You know, first thing in the morning. And it was like we had the coffee brewed. By the way, we had to brew the coffee in in the airbnb because it takes about 50 minutes to brew 100 cups of coffee, so nobody thinks about that. So I woke up at four o'clock in the morning I turned the the coffee maker on at the airbnb, brought it over in the food truck, plugged it in so it kept the temp and we had guys lining up 5 o'clock in the morning, dave.
Speaker 2:Yeah, they were coming at 5 o'clock in the morning and Siege was like, okay, here's a sticker, here's the mug. You know, sign up. We're throwing away mugs. We had t-shirts and hats and so much stuff to give to people spices. But the brawlers, the amount of work that you and Graham did, I think that you don't even understand how much these guys, these fishermen, lou and Dan, just from an outsider's perspective that weren't there to see it firsthand, how much and you could probably think about this as well because we've been through tournaments, we fished together for a long time these guys, really, really appreciate how they set this tournament up.
Speaker 2:They're so dedicated to Dave and his team, and they all look out for it it's such a community.
Speaker 1:Um, we are obviously uh, eating well, podcast we're. We're musky anglers as well, and just the community you guys got like I mean anyone, even the people that live around there. I I was joking with you earlier when I was talking to you on the phone I really think you could run for the, the mayor of tilbury, like I mean the money that's coming in there and just for our listeners to, to paint a picture.
Speaker 1:So what we we did was every brawler that was registered for the tournament got a breakfast sandwich and a t-shirt and a mug, and and these guys are like, they're so dedicated and just like. They're like what's the catch? Like we'd give them the sandwich. Right, we'd give them the sandwich. They're like there's nothing for free, man, there's nothing. And we're like no, we're here supporting Dave and Graham and everything the Muskie Brawl does. And they're so loyal. And I didn't think we were going to give a lot of sandwiches out, because we're all fishermen, right, we want to get to our spots first thing in the morning. And the amount of sandwiches we gave out and, as we know, lou is the guy that always wants the breakfast. He loves his protein in the morning- and the coffee.
Speaker 4:I can't do anything without food in my stomach man.
Speaker 5:Well, that's on the menu, tony, and then some of the brothers too, were you know?
Speaker 1:let's face it, there's a lot of younger brothers. We're kind of past those times and a lot of those brothers might have needed a little bit of coffee in the morning from the night before. And no man. It was awesome. Where were you going at, dan, with the menu?
Speaker 5:I was just saying what was on the menu.
Speaker 2:That was a good question, because I was all over the place, boys, I got to tell you so we do. Obviously, we got to thank our sponsors as well, who, you know, donated a lot of food. We had steak and eggs, we had breakfast sandwiches from Lou's, from the butcher shop, and here's the thing. Okay, Dan and I have worked on a food truck together for a very long time and it was unfortunate that Dan couldn't be there. You know handling the Ford at work. But, Dan, it was almost like the old days on Nikita, when me and you would show up and we had a hundred people lining up at the window. Those are fun days. But here's the thing. Here's the thing.
Speaker 2:You're asking me what was on the menu. I had no idea what I was making in the morning because it was just going. It was like okay. And then we had Dino, producer Dino, who was in the background. He's scrambling eggs and he's like what do you want me to do? I'm like get out of my way. I'm like just keep scrambling eggs. The lineup was starting and, to answer your question, Dan, it was tough for me because I couldn't really set a menu. I just wanted to get these guys fed as fast as possible and I think Graham showed up every morning around 5.30, quarter to 6. And he would pick up a bag of five sandwiches and I think he might have taken them to Bell River or wherever they were fishing. And I remember he came to the window and he's like just give me five of whatever.
Speaker 5:And was it all sandwiches, though Wraps Anything?
Speaker 2:It was. We had the hoagie buns. We were doing steak and eggs with chipotle and hoagie buns. We had English muffins. We had bagels. Then I started doing Reuben's with corned beef. On the second day, haggis, haggis, we did haggis, neeps and toddies that Craig made before I left for the brawlers. Didn't think anyone was going to eat it. Oh, I love that.
Speaker 1:Whole tree of hens and fishermen, are not we learned Tona's obviously doing a lot with TV shows and all that.
Speaker 2:They can be really picky, these actors, fishermen as long as it's hot and wrapped up, ready to go, they're like peace out you know what I mean it was a very easy crowd to work with you got to tell Siege, you got to tell the boys what I kept saying to you and you saying to you, and you had to remind me a lot, because I have work and Dan will get it. I had work programmed in my brain, dave, so I was so nervous I didn't want to run out of food and I wanted to make sure that the clock, when it struck nine, we were there right, because in my head and Dan knows this we follow a call sheet every single day. If I close early and somebody comes and asks for a sandwich and we don't have it, we're getting shit. So, siege, I think it was 8.30 on day one and we were out. We were completely out.
Speaker 1:Sold out of sandwiches and coffee. I was freaking out.
Speaker 2:Siege is like relax man.
Speaker 1:We're not on film set. Everyone got fed. These people are all casting. So it was good, man, it was good. So how many people were the the that were there? Uh, dave, 180 did you have 182.
Speaker 8:Wow, what was the prior prior year? Sorry, I just want to back up here. I want to kind of paint you a picture of what our day because it's kind of the best part about you guys is. We didn't have to worry about you, right, it was. It was the one thing. Great, gram and I work all year for this tournament and every morning this is what our morning looked like.
Speaker 8:About 5 in the morning, graham would come into my room and he would sit at the foot of my bed and we would just go over. Okay, what do we got to do? Who do we got to see? We did hit some obstacles the first day. The one check-in guy didn't show up in Detroit, so that was absolute mayhem. But what we would do is Graham would go get the breakfast sandwiches, bring them back. We would all be prepping and then we would head to the check-in station and we would help check people in. Yes, so we're worrying about all the check-in people. We're worrying about all the staff, because this year I think we had six or seven people on payroll and we're just helping everybody because that one check-in and there's, you know, there's a lineup of boats. Everyone's checking in and wants to get out of there.
Speaker 8:It was so awesome not worrying about you guys. I didn't have to text you and call you. Yeah, I remember just everything was done for the morning. We're putzing out to go blow the horn for the you know, day two, day one, whatever it was, and I would just pull up to the food truck and I would. I was taking videos of you guys pumping sandwiches out of there. You guys were a little team in there and uh, and let me tell you, those sandwiches were something else. I had two or three of them at that one one morning there there were two good, so Davey G went for his limit.
Speaker 8:Yeah, but it was a. It was a good show. A lot of people came this year and, like I said, you guys really added value to the brawl this year and I can't thank you enough and I'm excited to see where this goes. Oh yeah, I think next year we're going to see about 250 people. We will be there. It's going to be nutty, so I mean it would be nice to have the whole team there. You know a lot of things looking up. Graham and I are already starting to plan right now Like we're bouncing things off the wall like crazy every single day, all day, just because everything's fresh on our mind what we want to do. So there's a lot of big changes will be coming for the good, you know, and then some bigger sponsors too.
Speaker 1:Well, we were talking to you at the Sportsman Show this year and you guys were already planning it out. So behind the scenes there's a lot involved into this tournament and a lot of people forget it's a casting tournament For Lou and Dan. They weren't there. When Dave's down at the launch with the air horn goes off, all you hear is rubber hitting water.
Speaker 4:Just splash splash off.
Speaker 1:All you hear is rubber hitting water. Yeah, just splash, splash. Do you just see? All of a sudden it's just like you know. It's just like a bomb dropping in an lsc of rubber. It is like to see it firsthand, like that, and to see the people you have in your corner and all the people that were in the tournament. It was a tone it was. We got to fish as well. We got to fish with Kyle Moxon.
Speaker 1:Yeah, we got to jump on for a day. It was awesome and Tone raised some fish. He had the hot hand but unfortunately they didn't get in the boat. But it's just, it's still we're. I don't know, tone, are we still hungover from the brawl, like not?
Speaker 2:from alcohol, but just from excitement it was crazy because Lou, I'll let Lou ask the question because Lou was like so how was the fishing smash? And I couldn't even answer it because we got to go out for the day at Detroit. And I'll let Lou ask the question to Dave because I really can't even answer that, because I really don't even know how the fishing really was. But Lou.
Speaker 4:I mean we all know LSC is. You know it's a roll of the dice. The weather, I know, hasn't been cooperating. But I mean, tell us about the fishing, dave, compared to other years and, like I said, tell us what was good and what was bad about it.
Speaker 8:I mean for 182 guys, 48 fish were landed. Holy cow, you know we're usually in the hundreds. You know a bad year would be a hundred fish entered. But I mean two years ago we had over 250 fish approximately entered. You know everyone was catching, you know 10, 15 fish in the whole weekend, people shaking off small ones because you can't call it a larger bag. So you know you get those. Years we have cold weather, cold water, the fish and bait are in. The bait was in. Years we have cold weather, cold water, the fish and bait are in, the bait was in but the water was sitting at like 56, 57 the.
Speaker 8:You know there was people scattered all over the lake and you know we had the drones in the sky. Actually there was one time it was pretty funny we went 17 miles out to the border and, uh, we were flying the drones along the border. So we would park our boat and we'd fly that drone. You know, three or four kilometers out we'd be hovering that over somebody and they'd be like what's going on? What's going on? You know it was. It was fun to go skip around the lake but we couldn't. It was hard to find fish. Man, they were, they were. They were there, you could see them, um, but they weren't. They were biting, they were keeping their, their yaps shut. So I mean, yeah, the the talks of having a later brawl is always there, but at the same time, the risk of having a later brawl is, you know, maybe it could be iced up that year.
Speaker 8:So I think the first week this year will be land on the 7th, 8th and 9th, which is a little later. I think it'll work out. It was a really warm year this year, so we'll see. I mean, it's a gamble, just like anywhere in st claire. It's tough when, when the water's not, you know, perfect and the conditions are still musky, right, so people like to, people like to chirp st claire, but at the end of the day it's still musky. You're dealing with muskies.
Speaker 1:So yeah, that's it, because everyone thinks, everyone thinks that lsc is so easy for some reason. You know what I mean. They always say it's a given us, we've, we've, we've been skunked and uh, it's not that easy and for I know it was a grind for you guys and all the brawlers this, but it just shows you have a shot at eleven thousand dollars with three fish I.
Speaker 8:I think it's hilarious when, like, listen, no one puts more time into gba than I do. I put I put 30 I'm not a guide and I put 34 days nonstop casting into G Bay this year. Um, I put, uh, I put, you know, almost a week into nipissing. Um, I put over two weeks into you know, my North shore, like, uh, you know, superior areas, lake St Clair is a tough water man. These guys, the only people I know that, say, oh, I don't want to fish St Clair, it's too easy. Our guys that don't fish St Clair, they have no idea what they're talking about. There's just this weird myth and theory yes, in the fall, on the late fall, st Clair is easy 100%, but that's like a small sliver of the season. The rest of the season you're out there grinding like anywhere else, and that's coming from someone who fishes the hard water.
Speaker 5:So you and that's coming from someone who fishes the hard water, and so you can't argue with me, right, and you're saying it's easy, but there's days we go out and we get skunk still, and it could be December 14th. Yeah, the only, the only guys that are saying yeah.
Speaker 8:The only guys that are saying, oh, I don't fish, st Clair, it's cheating Our guys that don't agree yeah well okay, yeah, yeah. So I've yet to meet anyone who has fished st claire as hard as I have, or as hard as any all my buddies have, that can look me in the eyes and say, oh, a st claire is super easy, it's not yeah, what is it?
Speaker 5:a fake musky, you know man, a 54, 54, yeah, yeah, come on, bro, yeah dave, you mentioned, uh, that the water temps were around 56 57.
Speaker 4:So for for guys who've never fished lsc before, what's? What's the temperature that that you think is is right for this time of year?
Speaker 8:oh man, definitely a little colder than that. It just comes down to the conditions as well. I mean, leading up to the brawl there's no rain. You want rain, you want that fall wind, you want that cold, those cold nights. Um, you know, you want the 40s Anywhere, even just a little colder. You want even the early 50s, but you've got to have that fall weather and rain's a big factor. I mean, rain adds a little bit of that snap for the bait to start moving too especially out of the Thames With 56,.
Speaker 1:I was joking with Tone and Kyle saying that with the water temperature being so high, we could almost got away with tossing blades. You know what I mean. Or?
Speaker 2:fish Walters.
Speaker 1:Yeah, yeah, yeah.
Speaker 2:Guys were fishing, walters too. That was my first time actually going to the Detroit side to jig. And Dan, we've always talked about it. We're like one day, because Dan was texting in our group, he's like, are you guys jigging? And we're like, yeah, we're jigging. He's like so sick because we've always talked about actually doing this style of fishing.
Speaker 2:But I got to tell you, man, after two hours, my shoulder, you know, popping those bondi baits, and I learned there's a technique to it too. You're not jigging like with a Ned rig or, you know, you're not flipping your wrist like you are with a drop shot. This is like all the way up and letting it down. And you're fishing with like a you know, eight foot, nine foot rod and this big bondi. So there's a lot of work that goes into that style of fishing. But I will say, talking to a lot of the brawlers at the restaurant, after day one now, day one if we can just take it through each day, dave, if you can remember, day one seemed to be the worst of and I'm we're talking friday. The conditions were probably not the most comfortable with those heavy winds, correct?
Speaker 8:yeah, I mean, uh, there's a day one was was very, very tricky for everybody. But we had that Braden Boyven who became actually the winner of the brawl this year Young guy, as far as I know, just got married, had a little baby, you know, day one he had a three-fish stringer. He was excited coming into the cove's, landing there when we interviewed him and he was just jigging. He was jigging the Detroit River and it's been years since we've had a Detroit River bite where the top guys were from Detroit Usually it's the Thames or all those heavy-hitting places where the fish do come in thick and he was sitting pretty the first day and that kept him there throughout the entire weekend and at the end of the day he did end up winning.
Speaker 8:But the first day was definitely the toughest with that win. The second day was different. It was calm. We were ripping all over the lake. We were going on big tours up the river. We literally went right across the lake to the border just to kind of check some eyes out up there and it was pretty cool. You can get all the lake. But the lake turned up the day before. So day two, everyone was fishing the mud water, the whole lake was just a big muddy soup bowl and that made it tough too. But again, Detroit was the only place that was clear and the bait was stacked in there and they were jigging them. Second place winner and I forgot to say this at the closing ceremony second place this year was a shore guy.
Speaker 4:No way Again wasn't last year. A second place was a shore guy too. Yeah yeah, so what did?
Speaker 1:second place. Sorry to cut you off. What did second place win? How much?
Speaker 8:Well, he won. I think he won second place big fish as well, so he ended up winning like $9,500.
Speaker 1:Jesus no boat, no boat insurance, none of that, no gas in the boat.
Speaker 4:That's what I love about this tournament.
Speaker 5:You show up and get paid. That's no joke either man. That's a big money. You know what?
Speaker 2:boys. We got to speak to the shore ninjas more than anybody. Yeah, they're right in front of you, they're right in front of us. And these guys were dialed in, man, like they were pumped. Dialed in Like the way they had to set up their bump board with, you know, they had the nice rubber mat, they had their flashlights going, barbecue going and these guys were fired up. And you're right, davey, where the hell else can you fish from shore when 95 hundo and you got one rod going and one bait? It was crazy, man.
Speaker 1:So that's. Day two.
Speaker 8:Right, that's day two, so day two and then. So Braden's still leading day two. Okay, I remember this guy was I've never seen someone, someone, and he has every right to be, because that's a lot of money and he was excited. You can see it in his eyes. He's like this is, you know, going into day three. We woke up early. We went out there and it was dead, like we were all cast and there was so much shad in there there was a couple of fish being snagged. No one was catching anything. I remember I left early, went and had a hot tub and get ready for a ceremony.
Speaker 2:yeah, I've seen that yeah, how did you see that, dan on instagram okay dan's a trolling.
Speaker 1:You, dave dan's trolling you?
Speaker 5:oh yeah, I was on notifications.
Speaker 2:Dan. Dan popped up from under the bubbles into the laptop.
Speaker 1:I posted a lot.
Speaker 8:I was always posting. I was posting the entire weekend on my Instagram. It was incredible how many people were tagging and sharing. Even you guys, we saw it, man. Yeah, it was wild. So I mean that's why this tournament took a turn this year. The exposure it got the people that have reached out to us is wild. Graham and I are already laughing. We were laughing the other day. We're only allowing four to five top sponsors each year. Graham's like we're going to have to have a bidding ward or something. Yeah, obviously, we're going to be one thing about Graham and I and I'm sure you guys have known this we're loyal to the guys that have been with us since day one.
Speaker 8:There's so many companies out there that I have approached and they knew about us and they should be there. All of them should be there. If you're in the muskie industry, why aren't you there? There's so many different companies I can give you a dozen that I've approached. I've emailed, I've mess've messaged. They've known about it. I fish with them during the season. Why are these? Are the people that are buying your products? Yeah, these are. These are your consumers. Yeah, why aren't you there? That's not my business. Whatever, next year, it'll be the top guys that were here this year. If they want to want in again, so be it. But I mean, we already had some huge companies. Uh, they even said, hey, I'll shoot you a couple grand to get up on there and get up on the banner, gram. And I already laugh. And we got, uh, some big youtubers too, and they're, they're, you know, they're gonna be helping us out in their area.
Speaker 1:Andrew walker, out in quebec, montreal, he's a great guy oh yeah, he's, he's a great guy and he's connected with a lot of these YouTubers too, like you know Aaron Wiebes and all that stuff. I don't know if he's planning on coming That'd be pretty cool.
Speaker 8:Well, aaron Wiebes was watching, he was commenting and he's following the page there and liked all of our videos. So I mean, they all know about it. Everybody knows about the now. Yeah, all those guys know eating wild. You know even this show when I post it, saying hey, we're talking about the brawl, all everyone in the brawls listening to your brand. You know it's, it's a good place. We're a family and, like I said at closing ceremony I know you were there, chris yeah, I said this isn't anyone's tournament, this is not my tournament, this is not Graham's tournament. This is our tournament. This is our tournament.
Speaker 8:You know why can't? Why the, the, the bass guys get all their fancy stuff and big payouts. Why can't we? I said that and everyone went nuts. But the only way we're going to grow this is together. That's the only way we're going to do it and we're going to, and properly, as a bunch of friends. We want to do it because, you know, I, uh, I got a message saying hey from, uh, from a big name in the community, uh, and he said you have no idea what you're doing for the community, right down to the small businesses, down to the bait makers, down to every little business. The business, the amount of you know. The money that you shot into the community just on the weekend is incredible and it's appreciated that you don't even know what he says. Yeah, I said that's amazing to hear because we're all in it together.
Speaker 8:The community look at Tina. Look what Tina did. Tina's landing yeah, incredible. She had that place open, ready for us slips ready. She had extra staff. She had that place open, ready for us slips ready. She had extra staff. She was fully liquored up. That place was jiving. The amount of booze that place sold on the weekend I only want to know. And food Right, good. The problem we're going to face now as it grows, is we're going to have to get like a flat bed out there, set up a stage outside with microphones and speakers eventually, because you can only fit so many more people in that cool sign. It was packed in there. Right, it was packed in there those are all good signs very good signs, but we're all doing it together.
Speaker 8:You know, yeah, I I've had hundreds of people inbox me, hundreds saying that's the best weekend of the year yes, and it was a grind too like for us going to it.
Speaker 1:We're obviously not strictly muskie, so we didn't know what to think, right For all the people that are there. But the amount of people we talked to, they don't just fish for muskie, they fish for, you know, walters, multi-species hunters and all that stuff, and everyone embraced us so well and we're so grateful to be part of it. It was phenomenal and we're so excited. What you're going to do next year. I can release a little bit of information that the boys and I were talking about. Some people couldn't get sandwiches from the food truck. Well, we're going to be pairing up with one of our sponsors, extreme Marine, and we'll have Extreme Marine shuttle food right to you. We're going to put the food right into the. We're going to be like Uber on the water.
Speaker 4:This is huge, bro, are you serious?
Speaker 1:We're going to have Extreme Marine. Good old Rob at Extreme Marine, he's going to help us out with a boat for the weekend. And what Tone can't serve and Dan can't serve at the food truck? Lou and I are going to be jumping in the extreme Marine shuttle and we're going to be hopefully we're going to have to dodge on the way there.
Speaker 1:Yeah, we're going to have to dodge all the, the Medusas and all that trying to get everyone sandwiches. But with next year we're so like I mean, and you guys are all a family, like it's a family, it's not a business. And we've been to other tournaments where it's just all about money, money, money, money. And you guys, like I mean, you're hanging with everyone at the night and at the end and sure you're going to get some bad apples, but I hate to be the bad apple at your tournament when you're fired up. Dave.
Speaker 8:Oh my gosh.
Speaker 1:Oh.
Speaker 4:I would love to see that.
Speaker 8:Listen, there was this one guy and I'm not going to name names and and I have no problem if he doesn't come back, I have no listen. There's gonna be some bad apples and I want them out of there. Right, we? We had, we had a last minute uh rule change. You know, graham and I are learning as we go to. There's no book you can buy saying hey, how to run a catch and release, uh, cast casting, only musky tournament there's. There's nowhere else, there's no book or any uh course we can take. So as we go, we have to change rules and obviously some of those rules they come into our head the last minute.
Speaker 8:Right, we had guys calling us like, why are you doing this? Why? Why? Why? There's one guy he just would not shut up texting calling and I just had enough. I saw him checking at the launch. I walked up to him. I said, buddy, what's with all the stupid questions Right to his face? I just wanted to say so bad, I hope you don't come back next year. We don't need you here. Good for you. We want to run a tight ship, we want to have understanding. We're not perfect either, you know we're. Maybe these, maybe these rules aren't good, we'll find out, but in the meantime, shut up and fish like the rest of us.
Speaker 4:Yes, you know and as the brawl gets bigger, things have to change right A hundred percent, man a hundred percent no-transcript. Yeah year.
Speaker 8:I'm gonna follow up. She's really good. So a lie detector test, yeah. So about this share that? Yeah, so a lie detector test which is 92 accurate and she's actually done some of the biggest salmon derbies as well. She's, she does, yeah, she's done that big king salmon derby in lake lake ontario that's so cool so we're not gonna know this we're not gonna tell anyone
Speaker 8:yeah, so there's gonna be three questions, she's gonna ask I already have them out, I'm not gonna tell anyone. Yeah, so there's going to be three questions, she's going to ask I already have them out. I'm not going to tell anyone what they are, but she's going to sit you down in one of those little bunkies in the back, one of Tina's little bunkies. She's going to set up a nice dark, quiet room in there and she's going to take the top three guys from every section and she's going to sit them down and ask those three questions and, uh, you know, if you fail them, you're out. That's how we're gonna roll you are not the father of daniel martin's daniel, I am not your son.
Speaker 4:I would love to borrow that machine for yeah no, no, that's so cool.
Speaker 2:Hey, listen man. That thing, that thing would be popping right off the paper if you sit down I'll fail it right now, don't care I got a question for you, man.
Speaker 2:So obviously, like you mentioned, you're changing all the. You know there's rules that are made up on the spot and obviously, with more people, like Lou said, there's going to be changing of rules. Here's my question for you do you have influencers from obviously actual, I guess situations that you had at the brawl this year or years past that help you influence these rules? Or is situations that you had at the brawl this year or years past that help you influence these rules? Or is this something that you feel and Graham feel that needs to be changed? And you know, obviously you guys listen to your brawlers, your fellow brawlers and all I mean.
Speaker 2:One thing I will say too, just off topic a lot of people they're your brothers, like these guys that talk about you. Dave, you have no idea. Me and Cedric are outside talking to people. They love you, man, they really, really respect what you're doing. My point is is will you take people's advice? I know your phone blows up. Hey, you should do this, you should. It could probably be frigging annoying, to be honest, but at the end of the day, no-transcript.
Speaker 8:Well, I'm so like I know everything I've. You know we've created all of this stuff, so I know everything, all the ins and outs, and why we have each rule there. So when someone comes to me with something, it's either a good idea or hey, this is why we don't do that, you know. But we're always listening and we always welcome it. You know, whenever someone comes to me, I thank you for that, you know we'll. We'll consider that. And the reason why we're so close is because, yeah, you're right, listen, I go and hang out with those shore guys. I know them all by name, I and hang out with those shore guys. I know them all by name, I hang out with them, I spend some time with them. The first morning, I was on a live video on my Instagram and the first fish of the tournament was caught right on live video.
Speaker 4:I saw that. That was hilarious. That was great.
Speaker 8:And I know the kid. So over the years, you get to know these people and you take your time. I'm in sales, chris. You get to know these people and you take your time. I'm in sales, Chris, you know this. Yes, when you just spend five minutes of your time and you speak with somebody and you're actually present and you're in that conversation and you're listening and you're asking questions and you're interested in that person, that goes so far. That goes so far. That goes a hundred miles, yeah, and you can carry that relationship on forever. I try and spend five minutes with every single person in the brawl, getting to know who they are, where they came from. I talked to everybody. I'm in the group chats, I'm answering questions.
Speaker 8:I like this is the reason why I started. This is because I love to do this. I truly do. You know it drives me nuts. It's a lot of work. Graham Graham and I are so busy the whole weekend. We're just constantly moving, constantly answering questions on our phones. But this is what we love. At the end of the weekend, we just sit down, we look at each other like holy. It's almost like a high. A couple days after, it's almost like a little depression sneaks in because we just put so much effort into this weekend. But it was nice. At the end there, when we did the, we did the uh, the photo outside and the video, there was a lineup of people saying thank you and that's all I really, that's all I really care about. I want to know everyone had a good time and that's that goes.
Speaker 1:That's that's why I'm doing it well, I can tell you it's one. Uh, we've stayed a lot of airbnbbnbs the four of us and this is the first time we stayed at Airbnb and it says welcome to the Muskie Brawl. And they put a bulldog free lure for us. And I'm like holy cow, what other place do they give you a bulldog when you check into an Airbnb? Shout out to the boys who hosted us.
Speaker 2:Yeah, it's phenomenal. I didn't get permission to talk about them. But yeah, shout out to those guys for welcoming us. But you're right, dave. We walked in there, dave, and there was a letter saying welcome, love the podcast, because obviously we told them we're from the Eating Well podcast. He's like here's a lure on me, go get them, boys.
Speaker 8:Did you guys walk into the corner store there? The local?
Speaker 1:corner store.
Speaker 2:Oh yeah, melinda Melinda, over there I did two trips actually because I couldn't take the food truck to the corner store so I called Siege. I was like I got to go pick up bread. I had to go pick up stuff. I ended up walking down the side of the road, hitchhiking with all the groceries because I couldn't bring the food truck to the corner store.
Speaker 8:It was crazy next year. That's a good point, that is a really good point but those ladies they're. They're wearing their musky bra hoodies oh yeah oh yeah, and they're like oh we, we stocked up all of our beard, all our freezers full of pizza because they, they sell a pizza. There they were. Everyone was ready. You know that's um, and everyone was ready this year. And they're learning every year it's gonna get bigger. And you know tina's posting in the in the local uh community chat room.
Speaker 1:So she's the owner of Cove's Landing.
Speaker 8:She is. Yeah, she was the blonde lady there.
Speaker 1:So for next year, when can people start entering for this 2025 brawl?
Speaker 8:So great question, chris, because Graham and I are running the Odyssey booth this year. Okay, so this is going to give us some more exposure, but, uh, we're going to run an odyssey booth and we're thinking of opening up registration there okay, so that's a musky odyssey um march and where's that during dave?
Speaker 1:where do they have or are they?
Speaker 8:holding that. That's uh, burlington. This year each it's. It's pretty sure it's in a different place each year. I think last year it was in toronto. I went there. It was really good. Lou and I were there. I think I was in Toronto, but this year it's in Burlington. Everyone's there, to be honest.
Speaker 1:All the bait makers and all that stuff. That's another thing you have with your brawl. Antonio and I were joking with Kyle Moxon he's involved with the restless rider and then we saw mike nabuse there with water wolf, and then I fished a little bit with uh, toddy tickles and aaron on the boat. They're all there so they're all there. I'm like they should do like a little tournament for those guys in the brawl. Have uh ontario bait makers versus have a whole team like I mean, there's there's a good list.
Speaker 1:And then you got what am I thinking here? Then you got Mr John Bondy, where his bait crushed it. Yeah, his bait won a few years, the OG. So like I mean, all those Ontario bait makers are right there, man.
Speaker 8:I met John Bondy for the first time the brawl weekend and what a nice guy he is and he's all in, he's all in, he's all in. Yeah, you know he made that video the other day and that that went a long way too. Just, everyone's all in on the brawl, especially the locals. Yeah, um, this thing is pop boys, it's. You know, we're I said this in the closing ceremony it's like a startup company and we're right in like year two and it's, it's, it's blowing up, you know. So anyone that's already in, welcome, buckle up boys, because she's gonna, she's gonna pop here.
Speaker 4:Well, we're really proud of you, brother here's the best thing about the musky brawl. That makes it different than any other tournament. And we've we've all fished boss tournaments, we've done pike tournaments and the guy who won, well, his name is brayden brayden. This guy, from what I hear, he never even fished LSC before. Yeah see, and this is this is what I mean yeah so so many times that we we've done Boston, we have to pre-fish and we have to go there months in advance to know the lake.
Speaker 2:Buddy, you can sign up, you know it's like a one in 200 and something chance of winning 10 g's plus that. That's the best part. Second place 95 hundo.
Speaker 4:For anyone that's listening and has never been musky fishing you can enter the musky brawl next year and win.
Speaker 8:Is that not right One thing go ahead.
Speaker 2:Sorry, dave, just to cut you off. You got to think of the experience too. Like let's paint this picture you fish three days of musky fishing, whether you're on the shore, you on a boat, with your friends, but the atmosphere after that that dave and graham is created at the restaurant, at the cove, at the corner store at bell river, at wherever you are. It's an event, brother. Like you are talking to guys that, whether they're big influencers on social media, like Dave said, whether it's guys that just musky fish, whether you're a bait maker, whether you're selling boats, dude, first timer the weekend, it's not about the fishing, of course, but this is an event, man, and it's an awesome event because if you got fishing in your blood, this is where you want to be. You mentioned the bass fishermen. Well, listen, these bass fishermen. There's a bass fishing tournament every weekend on a lake in Ontario. This is officially the biggest muskie tournament in North America, which has got to be insane for you, dave. Casting, casting, yeah.
Speaker 8:Tone has a chance to win. I mean, listen, it's been a dream of mine, you know, even in Graham. You know, graham. I mean, listen, it's been a dream of mine even in Graham. Graham's not on this call, but Graham and I we run this thing. We move as one. As you guys know, we've been friends since we were just babies. The amount of times we bring up ideas, we talk about them. Maybe this is not going to work, but we've got to do it this way because we'll do this.
Speaker 8:There's so many things going into this tournament. We want to grow it. So everyone's having a good time. It's the one time where us musky casters it's such a niche thing we all get to be together and we're all talking the same language. You know, you go into coves. We're all speaking the same language. Yeah, and it's and it's it's really cool feeling. And it's that one time a year where we all can look forward to being together in one spot and going head to head.
Speaker 8:You know those trophies mean something. Now you know braden boyven is going to have that trophy on his in his room. Where is this tournament going? I couldn't tell you, but it's going up and one day he's going to say hey look, I won the 2024 muskie brawl. Look at this trophy, you know that's. That's going to mean something huge 182 guys. You know we have big names in there spencer berman, probably, arguably one of the best uh, you know one of the top. You know five, ten guys on the lake. He knows that thing like the back of his hand. He said himself that he almost ran out of gas ripping around trying to find the fish and he ended up ultimately winning first place big fish, which is very impressive. He knows where the big ones are.
Speaker 1:What does that pay out, Dave?
Speaker 8:What did that pay out? $2,500. But I mean, listen, as it grows we're going to be beefing up a lot of these spots. I think next year we'll beef up the big fish too. But most of the time if you catch the big fish or you win the first or the top three bag, most of the time you're stacking that with something. That's what happened with the second place Right $8,000 was second place three fish bag. But he also won the second place big fish, which was $1,500.
Speaker 1:And do you pay out top 10? Is it top 10?
Speaker 8:There's a payout, there's a top uh, so top five on the top three fish bag, top three in the, the big fish. And then we do, uh, we did, biggest tiger this year which no one caught a tiger, one was no way. Yeah, it was weird. And uh, yeah, we, we, we raffled off twenty five hundred dollars to in five hundred dollar increments, so everyone did have a chance to win some cash there it's good, oh and especially, uh, sorry but, uh, we forgot to mention about the ladies.
Speaker 8:You did something special for the ladies this year we did do something special for the ladies and uh one lady, mercedes, which is graham's uh girlfriend. She caught the only musky within the the circle of girls how many women did you have show up? 500 bucks and we had I think we may have had six or seven females this year, Wow.
Speaker 1:Awesome.
Speaker 8:And I saw them casting hey, Tone hey.
Speaker 1:We saw some of the female anglers casting and they were just what's her name? Mercedes, sorry. She texted us and her whole crew was down and out, like they were either sleeping or they partied too much. The night before she was out there solo eating one of eating wild's breakfast sandwich and then she took their sandwiches too, because they were all KO'd and she was grinding and grinding and I'm just like this, is it man? Like Lou said, the branding kid from Sudbury came and she was grinding and grinding and I'm just like this is it man.
Speaker 1:She deserved the dub, and like Lou said, the branding kid from Sudbury came down, never fished LSE young guy and now you're telling us he just got married, has a kid and anyone's got a shot at this man. It's wild, it's wild and oh man, it's giving me goosebumps now. It's just I can't wait for next year. It's just I can't wait for next year it's going to be big. We'll see you at the Odyssey. Lou will be down there at the Odyssey probably. Hey Lou, that's your jam.
Speaker 5:Oh, it's in Burlington, it's so close to my house.
Speaker 1:Oh okay, maybe Dan will be there. Dan Hooks at Martin's Live everyone.
Speaker 8:Yeah, we're looking forward to thank you enough the value you've added to the brawl. Honestly, man, if you guys don't show up, I might even just go try and hire some food trucks or something, because that was incredible, the food was amazing. It's awesome having you guys there. You guys are obviously more than just eating wild. You're friends at this point. So thank you guys again from the bottom of our hearts and Graham's not here, but he, he appreciates everything as well. Thanks, buddy.
Speaker 2:Yeah, I appreciate that that was awesome and I think, I think, the four of us going forward again. We we've been doing this podcast together for, you know, just over a year, and it the one thing I would say about this that you touched on is that it brings the four of us together as well. So, doing these things that we're blessed with. You know we have food trucks. Dan and I are in the business. We, you know, we're in food. This is part of the reason why we have this podcast, and if we can reach out to do anything to the community that we're so passionate about, it's our pleasure. And one thing I will say before we do wrap this up is the amazing work that you and Graham do putting this together and still getting out on the water to cast. There's nobody out there who is as insane as you and Siege you can touch on this quickly.
Speaker 2:We saw Davey G at the restaurant every night while we're giving out mugs and t-shirts, this guy worked the room. You made sure, dave, you talked with every. There were some important people there. I think somebody introduced me to the mayor of Tillsbury I might have been smacked To Tilbury, not Tillsbury, and you know I'm like there's some pretty important people in here and you made the rounds and everyone looks up to you and the founding father of this tournament, you and graham do such a great job and thank you, thank you for letting us come into your world and the least we can do is feed people and I think, going forward you know the boys and I were talking siege with his, with extreme marine in the boat and stuff that's is. I think we're just going to start growing together with this and I'm just so grateful to be a part of it.
Speaker 8:Hey boys, picture this picture this 10 years from now 700 brawlers, Top prize, $100,000. Extreme Marine giving out a boat. We got eating wild. We got the road shut off going into Lighthouse Cove. We got the road shut off going into Bell River.
Speaker 2:We're going to need a banquet hall, buddy, I hope our food truck floats, because I'm casting if it's 100 Gs. I ain't cooking brother If it's 100 Gs, because I'm casting. If it's 100 g's, the thing is I ain't cooking brother if it's 100 g's I'm casting.
Speaker 1:Let's go. We are laughing about it, but anyone that knows dave, personally I'm not laughing man, because you started with like 15 people and what you have done with it I'm people doubt you. They're, they're baked because you, they can doubt you and I know you feel off of that.
Speaker 1:You love it when there's haters yeah, you that we have a little bit too on our. It's a different podcast, but yeah, but. But yeah, it fuels you up and uh, you know I'm laughing about it now saying a hundred thousand, but man you, can do it.
Speaker 8:You could do it with your team too.
Speaker 1:Your team is is. We met every one of your team and, yeah, you guys got something. Everyone has their own lane in your team and you know you got you. You're not just the face, you're, you're hands on, but your team and our team definitely let's take it all over. You know, let's do it, let's do it, man.
Speaker 2:Thanks again, dave brawl 2025 boys, let's go that's awesome guys so make sure make sure, boys, that you go to the odyssey. Davy g just dropped the news. You have to register at the odyssey this year. It's going to be in burlington, ontario. Look out on the socials for that. Go down, meet the boys, sign up for this incredible event. And, uh, you never know, you might see top dog perera drop off a sandwich on your lap via via a new boat, who knows knows? Hooks at Martins might be cooking up some Jaurice, who knows? And Siege you might be casting with Toddy Tickle, who knows?
Speaker 1:I wasn't expecting that. I wasn't expecting that one.
Speaker 3:But yeah, I will tell you I'll be casting with the. Tickle Monster, let's go, oh man you're making me die so where can?
Speaker 1:people reach out and find you guys musky brawl on facebook, instagram, all that fun stuff musky brawl on facebook and we got a huge video dropping from dan favato.
Speaker 8:So just a couple months um. So keep an eye out for that and uh, yeah, boys, it was nice talking with you. We'll see you guys soon thanks brother all right man. Thanks dave. All right, take care boys, peace Thanks.
Speaker 1:Dave, all right, take care boys.
Speaker 6:Peace. Hi everybody. 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 that's right. Every Thursday, Angelo and I will be right here in your ears bringing you a brand new episode of Outdoor Journal Radio. Hmm, Now, what are we going to talk about for two hours every week? Well, you know, there's going to be a lot of fishing.
Speaker 2:I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
Speaker 6: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 Garton Turk and all the Russians would go fishing To scientists, but now that we're reforesting and letting things breathe.
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Speaker 6:And whoever else will pick up the phone Wherever you are. Outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside. Find us on Spotify, apple Podcasts or wherever you get your podcasts.
Speaker 3:Back in 2016,. Frank and I had a vision to amass the single largest database of musky angling education material anywhere in the world.
Speaker 7:Our dream was to harness the knowledge of this amazing community and share it with passionate anglers just like you.
Speaker 3:Thus the Ugly Pike podcast was born and quickly grew to become one of the top fishing podcasts in North America.
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Speaker 3:Tight lines everyone find ugly pike now on spotify, apple podcasts or wherever else you get your podcasts welcome back.
Speaker 2:Boys eating wild podcast. It was awesome to talk to Davey G guys and I want to get your perspectives on the whole tournament. I'll start with you, dan. Just listening to Dave, what do you? What can you take away? Not as, let's not talk about as a provider, let's talk about as an angler, because you fish, we pop, we fish Lake St Clair. Yeah, we've always said and we could be open about this we've always said we prefer to fish after the tournament because maybe it's something where we like to be away from everybody and just kind of get the foreskins together right.
Speaker 2:After talking to Dave, what's your perspective on the whole brawl?
Speaker 5:Well, I think conditions have a lot to do with the results of this brawl. Obviously, I think the brawl is amazing. It's huge and it's just like you said it's going to get bigger and bigger and bigger. Right, and it'd be great if it does or when it does. Yeah, I don't think it's as easy as people think. I think people have the impression like we were talking about go there and you'll catch the big one. You'll get your best at. It's too easy. I don't want to do it. That's out the window. That is out the window. He said 48 fish caught with 182 anglers or something.
Speaker 2:Yeah, what's the percentage? Like what? 8%, Not even.
Speaker 5:Well, yeah, that's like 20%. I think he said before too a slow brawl was 100 fish Exactly so yeah, I think LSE is still a challenging place. I think it's a great spot for this. I kind of wanted to bring this up with him. I wish he does like two a year, three a year in different lakes, that'd be so cool, and the final one would be at LSE. That'd be cool, like one Georgian Bay, one, nip one or I don't know.
Speaker 2:We'll find lakes and then have, like the classic Right the classic, the LSE at LSC. He said he listens to people's comments Siege. We heard before I get into Lou, we heard some opinions from some people ourselves because we got to talk to people. Some people had some pretty good opinions on what they would do to change the brawl. But at the end of the day those boys are going to make that decision and so far it's been pretty successful. So I don't see it being changed too much. But we heard stuff about possibly the ninjas. That's their own division when if you're a shore ninja, that's a division of the tournament and then if you got boaters, the boaters are in instead of everyone being in one pot. Maybe possibly you split it up.
Speaker 5:Where the girls, there's a girls division. So two or three first places.
Speaker 2:Maybe, and those are just what we heard, right, siege. But, lou, I want to ask you, after talking to Davey G perspective on the musky brawl.
Speaker 4:You know what? It's funny talking to other musky guys who are diehards in Ontario and we touched base on this with Dave but a lot of guys think that Lake St Clair is the aquarium. You know, my pop says this all the time oh, lake St Clair is the aquarium. Well, guess what? I've taken my dad a couple of times to LSC and he's been skunked right and it's not the aquarium. It's not a place where you go and you're expected to catch, or guaranteed to catch fish. You have to know what you're doing a little bit. But that's the best part of the musky brawl. If you're there with all those other guys fishing one, you're going to learn so much, you're going to see what other guys are using, how they're fishing and you have a chance to win big money yeah, that's that's the best part like, if it's not like any other tournament.
Speaker 4:So you know I could take my wife there with me next year. She has a chance to win 500 beans just hold a bondi over the boat and she could win a couple of Gs.
Speaker 2:Yeah, it's crazy.
Speaker 4:You know. So it's a cool concept. I love what he's doing. I love the passion that he has and what him and Graham are doing, how organized they are. It's cool to see, and I'm glad we were a part of it this year and next year we're going to make it even better, I know that.
Speaker 5:Yeah.
Speaker 2:And yeah, well said, man, that's great points about the dough and bringing your wife and stuff. But, siege, you've seen it firsthand. You were there outside talking to people. I was in the kitchen most of the time, most of the morning. What was the feedback you were getting from these brawlers? Again, again, you were talking to people every single morning and I know you were talking a lot about fishing because I heard you say what are you guys using? What's going on, what's? And there's a lot of people talking about the conditions. But what was, what did you get most from these anglers? And, again, most of them were shore ninjas. But what was the feedback you were getting from these anglers?
Speaker 1:it's not all about the fish man on this tournament. You know you want to think it is, but the this year wasn't a lot of fish being caught and everyone was smiling, everyone knew they had a chance. It's a community. He has a community. These brothers are communities. It's a brotherhood and a sisterhood and that sounds really like a politician thing to say, but everyone just kept grinding and they're high-fiving each other. You didn't see the competition there's. Obviously people are competitors, but you didn't see, like when someone I had a chance to go on the water and I saw someone net a fish, everyone's clapping, everyone's clapping. There's no hatred, there's no like. You know, you know, like just hate on it. But yeah, it's's, it's a community. It's not about the fish and it's kind of like a concert. Like you, you can, you it's. It's an event, you're going to event and it's not all about fishing and thank you for everyone to that came by and saw us. But uh, yeah, that's my take on it, tone that's awesome, man.
Speaker 2:I'll be real quick. My take on it that you said it. The last thing you said said it was not a fishing tournament, it was an event. If you're into fishing, if you're into muskie fishing, you're into making some dough, you're into hanging out with either your girlfriend or your best friend or whoever it is, get out to this tournament, because I thought that it was. Probably it was the coolest thing that I've seen for that species of fish. We've all been to other tournaments for that species of fish. We've all been to other tournaments. But to have so many people gather around for the same kind of goal and that was to get that big fish or to catch many fish and win so much money and then also hang out with the guys and the girls at the end of the night all good vibes, no fighting these musky anglers they're a different breed. So to hang out with all these people and, like Lou said in his comment, I learned I was learning. I was learning about you know, I just found out. You know water temp, what's a good temp to go for, numbers and the winds and stuff. This is all shit that I learned. So it was great for me and to be a part of. It was great and I'm looking forward to next year and hopefully the four of us can all be there together and we can do something big with Dave to help him grow his brand Rose brand in the tournament. So that's what I took back, but we got to cover some ground here, e-dub style.
Speaker 2:Just to wrap up this episode, we're going to get into a boys. What I wanted to do with you guys is we have the eating wild box that is brought to you by the butcher shop and it's still out there. Guys, please visit the butcher shop directcom, order the eating wild box. But there's good news you can order anything you want on that website and use the eating wild product code and say 15. So what? Yeah, you can get 15 off anything you want. And, boys, if you haven't taken advantage of this, let's get going here.
Speaker 2:But, uh, I'm actually gonna pull one item for the next six weeks from the eating wild box and we're gonna do a recipe of the day seed. You're gonna post it on our socials. You're going to get it out there for people and I'm going to make it super easy, man, super easy. So we're going to do the recipe of the day. But before we do that, before we do that, I got to talk to Lou. I got to say listen, man, how is your week? I know you've been going crazy. Are you coming down? Because I already know Dan's coming on the downer now. Ah, woosah, he's coming down. He was going nuts for a long time. Are you still in the tornado or are you good you coming back to life or what, man?
Speaker 4:I'm coming back to life, man, but it's always a tornado. But you know what? It's just like everybody else, we got to make time.
Speaker 2:Hold on everybody else. We gotta make time, gotta make hold on. And my next question let's go back to lou versus karen's did you get, did you? People are asking us did you get your trailer out? Are you out?
Speaker 4:yeah, I got, I got the boot and I moved my trailer out, got the boot. But you know what? It was a blessing in disguise because we went to a a newer, better park and, um, I'm going to say it Shout out to Hidden Glen, hidden Glen, out on Georgian Bay, we purchased a nice 12-foot wide display. I can't wait for the foreskins to go on here.
Speaker 2:I can't wait, let's go.
Speaker 4:Dude, I got a fireplace in there. There's two full-size kitchen. We're going to be doing it up. Really good man. It's incredible. I can't wait.
Speaker 2:Well, I'm glad to hear that you're coming back to the old Lou and things aren't as hectic, dan. I mentioned that things are winding down what's happening in your world, brother. I mean, I know we're still busy, but I really don't even know how busy we truly are over there, because Dan's always busy.
Speaker 5:He's always busy. It's crazy that when we're like, when I say we're busy, we have, we're maxed out, right, right. So now in the industry it's obviously slowing down it always does in the wintertime, but we're still busy, but it doesn't feel like we're busy because, you're, we were busier before, right? You know what I mean. So so it's good.
Speaker 2:We got a chance to go out on our trip, which we touched base on the last podcast. One thing that we are going to talk about next week when we get together is the processing.
Speaker 2:I can't wait for that this was something that we all experienced together, the four of us, and that's a whole podcast. We're going to talk to people. We're going to talk to each other about it and tell the people what our experience was, but the season's not over, lou. The season's not over. We might go out and next week, if we have time to pop, we're going to pop, aren't we?
Speaker 4:Yeah, we are, we have to. We've got to take advantage. We've been saying this all the time We've got to make more time. Our seasons are always too short. Yeah, we've got young kids, we got families. We all work hard, but we got to make time Beautiful.
Speaker 2:Well said, man. So that's the stay tuned, folks, to our next episode, when we do talk about the processing of the meat. So this leads me into the recipe of the day. Dan, I'm going to get you to touch on this as well with me. Lou, I'm going to bring you in for a wine pairing. I know I'm putting you on the spot, our on the spot. Our Eating Wild box contains of multiple different things. One of the things that stood out to me and I was really excited to do first was the Muscovy duck breast. It's fresh, it's local, it's Canadian, and a lot of people ask me how would you prefer your duck be? People then think that they got a comfy duck because they hear the word duck and it's different than the ducks that we get out in the wild, right oh?
Speaker 2:they're way bigger, way bigger.
Speaker 5:Yeah, the ones we get are little guys. What do you say they are when we get them? Tone Four ounces.
Speaker 2:Four ounces Breasts. Yeah, these are 16-ounce breasts. You get two of them in the Eating Wild box. These will feed like six people easily, like carving them. You say Muscovy duck, that's a, that's a local duck. It's a local duck to the Quebec area. Um, you will see it on the package. That's the best thing about the butcher shop box. Even though it's all different cuts of wild meat, each piece, when it's vac sealed, actually has the written um agenda where it's from. So you'll see the. It will say Muscovy duck breast harvest, at what farm it was harvested at and where, um, it was packaged. And then, obviously, the butcher shop brings it in and it's right to your front door. So I think, I think highlighting this would be great because it is duck season and for all those people that are popping ducks again, like Dan just said, it's very different. This duck breast you're going to get is a farmed animal but a lot bigger, 16 ounces.
Speaker 4:Sorry to interrupt, but will this recipe also work for the ducks that we hunt?
Speaker 2:100%, of course, 100%. One important. That's a great question with this, because with this recipe you're going to need to keep the fat on. The fat is a very, very, very big part of this recipe. So when you order the Muscovy duck breast in the Eating Wild box, it will come with the cap on, so it's skin on Fat.
Speaker 2:You order the Muscovy duck breast in the Eating Wild box, it will come with the cap on, so it's skin on Fat. You mean the skin, the skin, correct, and we've cooked these many times. We use it all the time during the year. The amount of fat that comes out of that skin is incredible. You get, I'm telling you, you get two for one with the duck breast with this recipe, because you get to keep that tallow. Literally, two duck breasts will probably give you a liter of fat once you're done with this recipe. So it's pancy or hard.
Speaker 2:Score it first, very important, score the duck breast. You don't want to puncture the actual meat, you just want to kind of run your knife through it. Hold on, when you say score, you mean the skin, the skin, absolutely. Score the skin and kosher salt. That's all you want to do. And I know I've mentioned before about marinating meat, pre-salting and letting it rest in the fridge and you're actually dehydrating the meat. Not with the duck breast. I think it's important to salt the skin because at the end of the day, when you carve into that duck breast, it's a pretty thick layer of fat, so you actually want to puncture.
Speaker 2:Some people put it in a brine. I find that maybe putting it in brine is very good, but I feel that pan searing this duck breast you're going to get your best results. And again, you want to keep duck breast at medium rare. Pull it at 125, let it rest. It'll climb 10 degrees, just like any other meat, and what's going to happen is again, you want to cut into that duck breast very, very thin slivers and you will notice that a lot of the juices will stay inside the duck breast. You won't have any of that red juice come out, which people assume that it's blood, but it's never blood. But, dan, we've cooked this dish together. What would you say would be a really good side pairing with this duck breast?
Speaker 5:You know, I love just plain grilled or maybe even steamed veggies, but a very nice one would be something like a parsnip puree or something like that Parsnip puree A little bit of maybe some truffle oil or something, and it really brings it out.
Speaker 4:It's incredible how do you make a parsnip puree?
Speaker 5:It's like mash with parsnips. Man, that's it.
Speaker 2:Exactly you peel your parsnips, you boil them down and you can mash them. You can actually use the hand wizard, the hand processors.
Speaker 5:Yeah, you can use that on mash, because it actually makes the potatoes like-.
Speaker 2:Too starchy.
Speaker 5:Starchy Pulls the starch out, and so when you do a mash you have to mash it With the parsnip puree. You can use a hand blender if you want.
Speaker 2:And you add a little bit of milk or cream if you want it more rich, absolutely. Yeah, it's like making baby food. I want to try that. It's amazing, oh my God, with a little truffle oil.
Speaker 5:Perfect, yeah. And then maybe some I don't know some grilled veggies on the side, Maybe steamed.
Speaker 4:Oh boy, Asparagus green beans.
Speaker 2:I like green beans. Are you pan frying with butter, olive oil? Good question. So yes and no. Again, I mentioned that you get a lot of tallow out of that when you pan sear, but you do need a base. If you put that duck breast on a skillet without any lube, not only will stick will burn, it will literally burn to shred. So that's a good question. I would probably go with vegetable oil. I know a lot of people. If you're on keto and stuff like that, vegetable oil is the devil, and not everyone has keto and avocado oil or whatever oils you use. But vegetable oil can handle high heat Very important when you're doing duck breast. It needs to be high heat.
Speaker 2:It's got to be high heat. You need to sear that skin when it's ready to hit. The oven is when that skin is crisp and it looks visually looks like it's done. That's a great question, dan, because I didn't even think of that when I was giving the recipe. Because, yeah, you need to pan sear high heat, you need that. It's almost like making pork belly it's got to be crispy and you're putting in the oven at 350 for like eight minutes, you know that eight minutes you're.
Speaker 1:You know that's a duck breast. It's 16 ounces. I see siege, I think he's taking notes. Yeah, another thing I want to mention too is is what we use too at our house. Uh, what has high heat is avocado oil. A lot of people think you can't do that. A high heat oh, you can't 500 degrees fahrenheit. So this stuff, it goes, man and it's. I find it doesn't have uh, uh, real pungent uh taste to it.
Speaker 4:So that's Olive oil is the one that you shouldn't use.
Speaker 2:Yeah, olive oil gets bitter at certain temperatures and it burns quicker.
Speaker 5:Now are you pan frying both sides quickly.
Speaker 2:Another great question. No, what you want to do is all you want, because what happens is you're eliminating the cooking period from okay. When you're using convection heat and most people will be doing convection heat it's air that's circulating and what happens is if you literally pan sear that bottom of the duck breast and the top of the duck breast, that when that air is circulating, it's cooking from each end through. So you got the top and the bottom. So what's happening is people are like oh, I'm going to pan sear both because it's going to eliminate time, cooking time. You're actually.
Speaker 2:It's actually a really big mistake because again great question the reasoning is you need to make sure that while you're circulating the heat, it's coming from the bottom up. So when you put in your oven convection heat and you look, some ovens will show you what element is going to be using. It's usually the bottom, because what happens is your bottom element is on and it's using the fan to circulate the heat. Well, you're still getting the majority of the heat from the bottom of your oven. Not everyone has a rationale.
Speaker 5:Not everyone has a convection. So if you don't have a convection, you'd probably sear the skin and then flash the bottom and then flip or go broil Broil or go broil.
Speaker 8:You're going from the top down.
Speaker 2:Yeah, so these are all really good questions and I think that everyone listening you can do it however you want, but you know, like Dan said, if you're going to pan sear on a skillet and you're going to put it in a convection oven, if you have it, turn it on convection 350, let it go. If you don't, if you actually, you could probably cook the whole thing on your skillet. If you want to Just reduce the heat, cover it up and let it go.
Speaker 4:Listen, man, I just want an easy recipe. This better be detailed properly.
Speaker 2:See, you're going to get this up. We're going to put this up on our socials. I'm going to share some pictures, but Dan threw a curveball to you he threw in the parsnip puree with truffles. How are you going to pair Buddy it? Sounds like I'm at a five-star restaurant.
Speaker 4:My mouth is watering. I'm really thirsty, all right, and look, a lot of times when we talk about duck I've been taught that a lot of even turkey Pinot Noir is usually like an easy go-to. Well, I recently found a local Niagara wine. The brand's called Family Tree, it's called Baco Noir and it's a grape from Niagara. It's a certain strain. It's a beautiful wine. It's a little more smoky, a little like dark fruits, has, like they say, black olive. You know it's got like that little bitter aftertaste, but it's so good, man, it goes so well with a nice pan fried duck, that sounds good.
Speaker 2:I like that because when you add the richness from that parsnip puree with the vegetables and listen, even if people aren't doing the parsnip puree which I highly recommend you do, because that just made that dish over the top, you know, even if people aren't doing the parsnip puree which I highly recommend you do, because that just made that dish over the top, if they're doing it with potatoes or anything, would that change that pairing at all? Or you think that with the duck itself, that's the pairing you'd use?
Speaker 4:I think the sweeter your plate is, the more intense your wine should be Right. And if you have something like, for example, a burger or a straight steak, some people like a sweeter wine, like what's that one? Something butter? I hate that wine.
Speaker 5:Oh, bread and butter. Bread and butter, oh yeah.
Speaker 4:To me personally. I can't stand that wine. It's too sweet. It's way too sweet for me. But I know a lot of people that love that wine.
Speaker 5:Pretty sure you had two bottles at the hunt camp, though.
Speaker 4:Well, you know, take what you can get you know what I mean.
Speaker 2:Oh boy. Well, listen, man, that recipe is brought to you by the Butcher Shop Again. Get your eating well box. Get that duck breast out, take a picture, send it to Siege, and if you have any questions about how you want to prepare that, please reach out to us. We'll try to answer it the best of our knowledge, siege. We're going to wrap this episode up. What's happening on the socials? What's going on? I know, ever since the brawl it was popping, but what can you tell us? We got some knives coming in we got to talk about soon from Cocution and we got the buck knife that we all got to try out on our trip. We're going to talk about, but socials, what's happening?
Speaker 1:So we got a lot going on, like you said. So we have the knives coming up. We're going to have a good giveaway from some of our sponsors, one from Extreme Marine, and we're going to be doing a Cucushion knife giveaway. We're just figuring out if it's going to be Instagram only. This is inspired by by daniel hooks at martin's. So what we're doing for the kukushin knife giveaway is going to be one uh, eating wild kukushin fillet knife, one eating wild kukushin hunting pocket knife and one chef knife. Wow, so perfect. Like dan said, everyone you got everyone covered in it.
Speaker 1:Perfect kit, perfect yes and the holiday season's coming up. If you are an angler and you want to keep the flay and give someone else the chef knife, it's a great present, and so, yeah, we have that coming up. We have. Also. We are doing something with Rob Extreme Marine, but I don't want to let the cat out of the bag too soon and keep your questions of the week coming. We're going to be bringing them back and they are going to be sponsored by Extreme Marine.
Speaker 4:It's not the boat giveaway, is it Siege? No, not yet.
Speaker 1:Oh, you had a question. I'm giving away a boat Interesting Siege.
Speaker 4:You mentioned Cocoon. We still have our Eating Wild discount going.
Speaker 1:Yes, it's Eating Wild 10,. I believe Tone Is that what it is right now. It's's Eating Wild 10, I believe Tone Is that what it is right now.
Speaker 2:It's just Eating Wild. We actually got rid of the 10. That was for the first giveaway. I've spoken with Mike. We are going to work with Mike. I was speaking to Dan earlier. We're going to have a meeting with him and stay tuned because we might be opening up his whole website to 15% off. So not just for the Angling Pro, not for the Eco, not for the Sportsman Knife. We're talking about everything on his website.
Speaker 4:So right now you can use the Eating Wild discount for our knives, Correct, but pretty soon we're hoping that we're going to open it up to his whole website, because it's perfect timing just before Christmas.
Speaker 1:Yeah, and then Tone mentioned before too, with the butcher shop. It's not just for the Eating Wild box. You can get 15% off of everything you want chicken, you want sausage, you want steak, and I believe it's free delivery over $250. And if you stock up for Christmas, it's easy to get the bacon they have and they deliver next day within 200 kilometers of where they are. So they're located, boys, in.
Speaker 5:Mississauga, Toronto.
Speaker 2:Etobicoke, etobicoke and not to mention their turkeys. You can get free range fresh. Everyone's buying frozen turkeys, right. Why not get fresh turkeys delivered? Can get free range fresh everyone's buying frozen turkeys, right. Why not get fresh turkeys delivered to your front door? And there's, the prep is done for you, man. You don't have to thaw it out nothing, stuff that sucker and get in the oven. So I think people got to take advantage of that and they're the call the butcher shop for a reason. If you want to specify in the notes, if you want that turkey broken down, they will actually do it for you was just going to say that A lot of people feel intimidated by carving their own birds.
Speaker 5:Get it done already. Get your leg and thigh, get your breast separate, get your wing separate, roast it all separate, yeah.
Speaker 2:And you can get it deboned as well. Dan, you can buy a whole turkey leg deboned and you can actually stuff the leg, roll it up, tie it up with some twine.
Speaker 4:So it's like going to your old school butcher shop.
Speaker 2:They'll do anything In store.
Speaker 4:You just put it in the comments when you're doing your online order. That's awesome. The.
Speaker 1:Cornish hen. The Cornish hen as well. There's no bones in it, I believe, Tony. Yeah spatchcock, spatch and you can stuff it. And then there's Anyways, you don't have to be a wild game eater. Check us out on socials the Eating Wild podcast. Follow us on Spotify and on Apple Podcasts. Like and subscribe and keep the comments coming. We love it. And feel free giving us a review, because that helps us with the whole algorithm.
Speaker 2:Well said, brother. Well, the smash malecca for top dog Pereira hook set. Martin Showtime Johnson. Coach, get that song going. We'll catch you next week, same time, same place. Get the net, smash a fish, whatever it is you guys say at the end Ciao, I say net.
Speaker 6:Take care, take care. We've got the stars lined up. They're coming out ready to play. It won't be long, they'll be pulling up fish and we'll be serving them their favorite dish. All the feeling Screaming reels on fishing fire.