Finishing out Mississippi Turkey Season and Wild Turkey Recipes

This week on the Borrowed Time Podcast we discuss out latest and final hunts of the MS Spring Turkey Season. Although sad to see it leave, the crew has had an unbelievable season.

We also have the "Camp Chef" on to discuss her favorite ways to prepare wild turkey, some you have heard before, some maybe you haven't. Get out your recipe books and write these down and try em out, you won't be disappointed.

Transcript

SPEAKER_05 0:17

What's going on, guys? Welcome back to the Bartime Podcast. My name is Johnson Wells, and I'm sitting here with Daniel Half Acre, Caitlin Halfacre, and uh Seth is not with us. Um I don't know. He's killed his third. Um I don't really know what his excuse is this week as to why he's not here.

SPEAKER_03 0:35

Yeah, he's got the only, he's the only one that has a story worth telling. Yeah. Luckily, you were there. Yeah, I joined him.

SPEAKER_05 0:41

I guess I'll I'll tell it, but uh I don't know.

SPEAKER_03 0:44

I guess we'll give him a pass since uh y'all are leaving tomorrow. We're leaving him. I guess he's trying to soak up some time with Hattie B before he leaves.

SPEAKER_05 0:51

But Miss Bureau.

SPEAKER_02 0:52

Hattie B, if you're listening, I love you.

SPEAKER_05 0:54

So yeah, I guess that's what he's doing.

SPEAKER_03 0:57

Fortunately, though, like I said, Johnson was alone.

SPEAKER_05 1:00

So I can tell it. I've called Seth, I told him I was gonna tell the story. He's the reason them jokers killed him turkeys anyway. Absolutely. If I wouldn't have been there, they wouldn't have known what to do. So and if y'all hear a little bit of we're on Daniel's front porch.

SPEAKER_03 1:12

These two dogs are up here trying to get a slice of pizza.

SPEAKER_02 1:14

So And I already threw it. We already threw it off.

SPEAKER_05 1:17

Just ignore them. So, anyways, okay, I guess I'll tell the story then.

SPEAKER_03 1:22

Did we did we record last Saturday?

SPEAKER_05 1:25

Was it Sunday?

SPEAKER_03 1:26

No, it was Sunday?

SPEAKER_05 1:27

Sunday. But uh the week before it was on a Saturday.

SPEAKER_03 1:30

But Sunday, I'm thinking because me and Ethan went Sunday morning, but I think I told that story. We got too close, bumped him off, whatever.

SPEAKER_05 1:37

Oh, yeah, I believe so. Yeah. Well, I uh what day was that that me and Seth and Connor went?

SPEAKER_02 1:42

There's a beetle attack.

SPEAKER_03 1:43

It was the day before me, you and Ethan. So we went Thursday. I think y'all went Wednesday. Okay.

SPEAKER_05 1:47

Um, yeah, so Wednesday morning, I met uh Connor Neil and then Seth, obviously. And uh we went to one of their places in French Camp. And uh, anyways, they that we have hunted, I've been with them shoot, I think two or three different times, the same spot.

SPEAKER_03 2:04

We've talked about this turkey under before. This is old.

SPEAKER_05 2:06

This is the flank, and then he's got three other buddies. I think they name them too. I don't know what their names are, but anyways, they kind of stay in this little block of hardwoods, and there's there's fields kind of surrounding it. And uh the I think the last time we went, we set up on the three turkeys, which is kind of weird. It's it's late April. There's three gobblers that are still hanging together, right? Um, which is kind of odd. Um, but they've every time we've gone and hunted, they've they've been together. And uh so uh the past few times we've hunted them, they've flown down, they'll gobble like a few times on the ground, and then they kind of work off. Uh don't ever really hear them again. Um this time we kind of set up on them. The past two times I went with them, we set up kind of in the same spot. This time we kind of approached it differently. Uh it was kind of funny. I was telling Daniel after we hunted. Um sorry, there's beetles flying everywhere, there's dogs going everywhere. Uh Daniel's crawling under the table.

SPEAKER_02 3:05

I haven't heard the stories. I've I am very interested to hear the story. Also, since we're in a little intermission and Daniel's taking care of the dogs, can I roast y'all real quick?

SPEAKER_05 3:15

Yeah, that's fine. Go ahead.

SPEAKER_02 3:16

So uh I just want to say that right now, the current setup. Johnson has a professional mic stand.

SPEAKER_05 3:23

Oh no, no, no, no. This is so unprofessional, it's not even funny.

SPEAKER_02 3:27

Listen, he has his mic stand, his headphone. I mean, he is locked in. Daniel has got his chair, his mic stand, his headphone. I mean, we're gr everybody looks great. I am holding my mic. I have no mic stand. I do have some headphones. I bet they can hear the sound of this mic picks up everything.

SPEAKER_05 3:45

Okay, hold on though. You're saying you're roasting both of us. I offered to hold it.

SPEAKER_02 3:49

He did. Daniel did not give offer me his mic standard.

SPEAKER_05 3:52

Daniel said, Yup, you're gonna have to hold this.

SPEAKER_02 3:55

Literally, I walk back up and he's like, Yeah, you're gonna have to hold your mic. He didn't even think about letting me have his mic stand. So chivalry is dead.

SPEAKER_05 4:02

Okay, he's he's getting back into position. He's yeah, he's crawling back under the mic.

SPEAKER_02 4:06

Alright, so we got three turkeys that are hanging out in the same spot. Yeah, same heart. Well, we kind of wrote I talked about how evil both of you are. Oh, yeah.

SPEAKER_03 4:14

I probably got trashed.

SPEAKER_02 4:15

A little bit, yeah.

SPEAKER_05 4:16

So, anyways, uh I don't know. Oh my god. Going into this, I didn't believe. Y'all just ignore ignore the gyms.

SPEAKER_02 4:26

I'm getting attacked. Wait, should we cut the lights? Do you want me to turn the lights out?

SPEAKER_03 4:29

Yeah, let me cut them. Continue your story.

SPEAKER_05 4:31

Okay, yeah, really sorry about that. This is a horrible podcast so far. Okay, all right. So we we get out of the truck, we're walking down, and uh we get into the field, and Seth's like, I'm gonna hoot real quick just to see, you know, where they're at. And I'm telling you, I told Daniel, I was like, dude, it was almost like it was like a script. Got down there, Seth hoots, turkey gobbles. And uh, so he was like, alright, let's walk on up a little bit. So we get over there across the field, right next to the wood. Alright, I'm gonna hoot again, see where he's at. Hoots, turkey gobbles. And uh turkey's not gobbling at anything other than when Seth hoots. And uh so we he's on down the wood line, and uh, we're getting a little closer to the turkey. And uh he's like, Alright, I'm gonna hoot one more time, check him, hoots, turkey gobbles. And uh at this point we're probably 80 yards from the turkey, and uh we're standing right on the edge of the field, and so we just walk into the woods maybe five or ten yards, pick a tree, sit down, and uh sitting there for a little bit. And this story is not a long story at all, it happened very quick. Um so we're sitting there, and Seth tree ups with the turkey one time. He does it very soft. Turkey doesn't answer. Um, so he does it a little bit louder. Turkey gobbles. And uh after that, Turkey starts kind of he picks up a little bit, he starts gobbling a little more. And uh after that turkey was gobbling a little bit, turkey that's probably okay. So this turkey, the original turkey that was gobbling, was probably 75 from us. Well, as he's gobbling, another turkey gobbles, and he's probably 60 from us. And the one that's 60 from us, I think he only ended up gobbling four times. But so we're sitting there and um to kind of tell you, I don't know, it was crazy. I was sitting there and my foot was going to sleep, and so I just adjusted my foot a little bit, and uh when I did it kind of raked the leaves a little bit. Turkey gobbled, and I was like, Seth, I was like, You think that Joker gobbled it at me moving my foot? He was like, absolutely, and I was like, I was like, golly, and so sitting there, and uh a minute later, here here wings, and uh turkey pitches down and lands, I mean, 20 yards from us and uh walks out behind a tree as a hen. Another turkey pitches down, ended up being two hens, they pitched down, they're standing there like 20 yards from us, and uh so they're they're on the ground maybe 30, 45 seconds. Here they come. One pitch is down, two pitches down, three pitches down. And uh, I mean they when the gobblers pitch down, they're immediately in gun range, but I can see them as soon as he hits the ground, which Seth and Connor had a better view than I did. I was sitting back behind them probably five or six yards. And uh when they hit the ground, they walk maybe five yards and then they bow up and strut. And uh, like I say, there's not very many details of this story. They kind of work to the right, um, sit there and strut back and forth. They're kind of grouped up, and Connor's not wanting to shoot and kill two in one shot, so he waits till they break up.

SPEAKER_02 7:42

So it was three. Three gobblers.

SPEAKER_05 7:44

Three gobblers. Two of them were together. The one was kind of off a little bit. He was still well within shooting range, but uh he just wasn't grouped up with the other two. Anyways, they spread apart. Um Connor shoots one, and the other two target, I think one just kind of runs a little bit. The one that was right beside the one that Connor shot kind of pitched up in there a little bit, went back down and uh stopped out there about 30 yards. Seth cut down on him, got both of them. Uh, like I said, it wasn't a very long story. Wasn't a whole lot of details to the story. Um, it was all before like 640, wasn't it? It they killed, I I took a video of us walking out there to pick up the turkeys, and it was at 629. Wow, before 630. Yeah, uh, it was very quick. And I don't know, it was just uh it's funny. They had two hens, which you know it's just right place, right time. I mean, you just gotta be there. Right. Like I say, the previous times that we've hunted these turkeys, which I haven't been there every single time they have, but the times that I have been there, like I say, they're just pitched down. They'll gobble, they gobbled a whole lot better at the previous times on the limb, but as soon as they hit the ground, it's just they just they might gobble once or twice and they kind of work off. Um the turkey that they call flank, we never heard him gobble. Uh which it could be. I mean, he could have been ripping it somewhere.

SPEAKER_02 9:04

Well, you might have killed flank.

SPEAKER_05 9:05

Well, I don't know. These three turkeys have been kind of grouped up together. The one that they call flank is usually off over to the right.

SPEAKER_02 9:13

By himself.

SPEAKER_05 9:13

Which, I mean, the the leaves and stuff are so freaking thick. I mean, he could have been raking it somewhere over there, and you, I mean, you wouldn't hear him. But uh, so that was pretty much all of that one. That was Connor's second turkey. That was Seth's third turkey.

SPEAKER_03 9:28

Um This segment is brought to you by Tabor Drugs in Willston, Mississippi, a hometown pharmacy built for folks who live life outdoors. Whether you're up before daylight, chasing gobblers, or getting back to camp after an all-day tip, stay in healthy matters. Tabor Drugs offers fast prescriptions, friendly service, and the everyday essentials you need to keep going. No big change, just real local folks. Stop by Tabor Drugs in Willsville and take care of yourself like you take care of your hunt. From my experience, uh, like late April, you know, when you get into the week of the 20s, you know, the last 10 days of the season or so. Yeah. The majority of the turkeys have, you know, they're not really, they're not gobbling like they are mid-March, end of March, first of April, you know. Yeah. But the ones you do find, they'll do it right. Yeah. That's like last year when we went with Suge and killed, that those turkeys acted. Right.

SPEAKER_05 10:20

Right. Well, that's uh last year, um, me and Riker, uh, we walked a long way. I remember him asking, how far are we gonna walk? And I just like, we're just gonna cover some ground. I was like, if we can strike a turkey, I feel like we can kill a turkey. Well, sure enough, I mean, it probably wasn't very fun for him. It was after we killed the turkey, but at the time he was like, Man, how far are we gonna walk? And I was like, dude, if you'll just put boots on the ground and you'll cover some some area, I was like, You can you can find a turkey. And sure enough, struck a turkey from way off. And from the time we struck the turkey, he was covering ground the whole entire time. And there was at one point in time he had shut up, and when he shut up, I was like, I guarantee you that joker's coming. Well, sure enough, next time he gobbled, there was a creek in between us. Next time he gobbled, he was right at the creek, and that was the last time he gobbled because he flew the creek and I mean came in there like 15 yards. It was so thick, leaves and everything were so thick.

SPEAKER_06 11:18

Right.

SPEAKER_05 11:19

Uh, and the ground cover, the first time we saw him, he was like 15 yards, and Riker cut down on him and killed him.

SPEAKER_03 11:25

But it's like prime example though, you know, even going back to the last year's hunt on April 23rd with Suge, those turkeys acted right, but we ended up walking a big loop that morning and walked up on several different groups of turkeys. Yeah. And they just they were just pecking, they weren't strutting. Gobblers and hens? Yeah, gobblers. But mostly it was like a big group of gobblers. It was like what, like a group of like six gobblers. Yeah. And uh they were just pecking in the road. But anyway, just case in point to uh, and you know, it's different everywhere, so you know, take this with a grain of salt. But uh y'all were saying y'all were gonna go roost one last Sunday when we were recording. Okay, well, y'all did, whereas was able to roost a turkey, and uh that it just didn't work out like that turkey acted completely different than how turkeys have acted on that property.

SPEAKER_05 12:12

He was odd, which I uh we had been uh a few other times before that and hunted that turkey, and it was very, very odd. Like he wasn't just burning it up, he was just I mean, he would only gobble if you would call to him, which I mean I guess is good. Right. Yes, um, but like a bunch of stuff to gobble to, and he he would not gobble at it. He would not. That's the same thing. And uh the turkey, I saw him one day, he had one hen that he was following around, and he would not leave that hen.

SPEAKER_02 12:45

Yeah, I mean, I was about to say, like, biologically, the end of the year, there's just less available hens. Like, they should be nesting, they should be doing their thing.

SPEAKER_05 12:53

So right. Well, uh I just lost my training. Oh, uh, speaking of that, I mean you you you you find that like that group, I forget how many it was last year when we were with Suge uh just pecking around. Okay, May 18th of last year, I had one freaking raking it in my backyard. Yeah, and he had four or five hens he was strutting around. There's still turkeys doing it. That's the one I I mean I caught up with my mouth. Right. And uh I mean I was in blue shirt and shorts, and I mean he came up there spitting distance.

SPEAKER_02 13:23

I'm not saying that turkey have he had no hens. I mean, he was by himself, right?

SPEAKER_05 13:27

Uh it depended on what time that was that day you caught him up in the end of it. Yeah, yeah.

SPEAKER_02 13:31

But see, that just kind of plays into the theory. Like they're they're searching for the last one.

SPEAKER_06 13:35

Yeah.

SPEAKER_02 13:35

You know, and like they're more they're just more that's that's why everybody, you know, I don't know, I'm assuming everybody has heard this, but like you kill the big boys at the end of the season.

SPEAKER_06 13:43

Yeah.

SPEAKER_02 13:44

Because they had all the hens at the beginning. You know, the hierarchy goes if he's the king of the hill, he's got them.

SPEAKER_05 13:49

Right.

SPEAKER_02 13:49

And then at the end of the season, the hens are, you know, they're handling business.

SPEAKER_05 13:52

So well, you have people saying too that they're they're done. I mean, like I mean, that is the case probably stump. Yeah. But I mean, sure, some of them might be done. Right. I don't know. You can find them. But if you find the one that is not done, oh, yeah.

SPEAKER_03 14:07

That's what I I wasn't saying there ain't no turkeys gobbling, there ain't no turkeys doing turkey stuff. There definitely is just not like it is at the beginning of the end of March. Sure.

SPEAKER_02 14:16

Everybody's fired up then, yeah.

SPEAKER_03 14:18

But you know, that's just that's just part of it.

SPEAKER_02 14:20

I mean, think about it like this. How many gobblers have been shot or saw their buddies get shot? I mean, that might play into a little bit of the science. We know that pressure my buddy got shot. And we know that we know that pressure like causes them to be a little bit more quiet. So you gotta think about that. Maybe they're a little quieter on the roost because, hey, it's been a long season. I've heard a few things, I've seen a few things. But then, like you say, when you get one that is he's willing to play, like he he's gonna he might just do the do it the way.

SPEAKER_03 14:45

He throws everything out the window. He doesn't care about it. Absolutely. Well, you know what, you know what you do whenever they start doing that? Stop uh, you know, stop acting like turkeys, stop gobbling. You know what you do? What's that? Get in the truck and go north. Well, yeah, which is what we about to do.

SPEAKER_05 14:58

I hope to be on some fresh turkeys. Um ones that are that are feeling like uh late March first of April.

SPEAKER_02 15:06

Feeling like opener turkeys.

SPEAKER_05 15:07

Absolutely.

SPEAKER_03 15:08

I'm I'm I'm hoping to we kind of touched on this earlier, but John and Seth headed out tomorrow. Yeah, tomorrow around lunch. Right. We'll we'll be meeting y'all.

SPEAKER_05 15:17

Which I got to thinking too, uh Seth talking about leaving at three o'clock. I got my own vehicle. He might meet me up there.

SPEAKER_03 15:23

That's exactly right. That's exactly right.

SPEAKER_02 15:26

How long is the drive?

SPEAKER_05 15:27

Uh I believe it's nine hours. Anywhere between five and twenty.

SPEAKER_02 15:32

Right. Correct. So what do you what are you gonna do if you get up there before Seth? You gonna try to go find one?

SPEAKER_05 15:37

Nothing. No, it's gonna be dark when I get there. I'll just get a I'll just get a good night's sleep if you want.

SPEAKER_02 15:41

Hey, nothing wrong with that. I hope you get up there and I hope there's five gobblers in every field. I don't know.

SPEAKER_05 15:50

I I hate the thought of, which I mean, obviously you can't control the weather. We picked this week, not changing it. Right. Um, and it's only gonna be one bad day, but I just hate the thought of losing one day. But it's not I mean, we we even we even looked at other options as like, hey, let's pick this state see, but I guess it's just like one big front pushing through.

SPEAKER_03 16:10

And it's covering everywhere everywhere that we we were planning to here at home, it's gonna be a washout the entire next day. Yeah, so I am I am glad uh you know that you know at least it's right there at the beginning, you know. I understand you're ready to get going, but at least that day is right there at the beginning, not like day three after you locate a bunch of turkeys, and then that's just sitting the truck knowing where turkeys are.

SPEAKER_05 16:32

Well, I don't know. Uh it's kind of I I'm super excited about the trip, but I've I've also said this too. Um I think my last Mississippi hunt, well, at 100% was Friday. Right. Um, so no more waking up and walking out your front door.

SPEAKER_03 16:48

And that's a that was a perfect example of a turkey that I feel like is just done. Yeah, you know?

SPEAKER_05 16:54

Yeah, no, yeah, no joke.

SPEAKER_03 16:56

We he like you said, he had plenty of stuff to gobble at. As me, you and Ethan, we went Friday, no, Thursday morning. Thursday or Friday morning, one of those days. We're talking about the turkey thing.

SPEAKER_02 17:04

Yeah. You got on.

SPEAKER_03 17:05

Mm-hmm. He he he had plenty of stuff to gobble at. Owls were going crazy, and uh we you know, got gobble time. I was like, all right, let's hoot. You know, we figured he was gonna be kind of close to where he was the weekend before, and um hooted, nothing. I was like, John, you try him. Hooted, nothing. Started laughing at him like, you know, with owl. What nothing. Like, what in the world? Had to screech at him. And it's just it was the same thing kind of like the weekend before, but like we we made it another 30 yards and was finna get in the transition like of him. Like it's it's some uh little bit thicker pines that we were in, waiting on him to gobble, and he's in some thin pines. We got right there on the transition line of the thin pines, and sure enough, I was like, you know what? I'm gonna catch him off guard. I just was assuming he was there. So I screeched. He gobbled. I was like, all right, cool. And uh we were trying to, which he gobbled like right there at the end of my screech, so we I didn't really none of us were prepared for him to gobble, so we didn't really know exactly where he was. So we were trying to get him to gobble again.

unknown 18:05

Nothing.

SPEAKER_03 18:06

Nothing. He wouldn't do anything. Nothing. Finally. I mean, and every time, like um, you know, I and I think that turkey had hens with him too, and we ended up going and uh ran into a coyote, so that might have had something to play with it, but it just just kind of seemed like one of those late April turkeys. He just was you really had to pull it out of him, you know.

SPEAKER_02 18:26

Not saying those turkeys aren't killable, but and then you know the crazy thing is you you might go this week and that turkey gobbled it. That's true. You know, like how if he had some hens with him and they le like they're just so like you just gotta go.

SPEAKER_03 18:38

That's exactly right.

SPEAKER_02 18:39

You just gotta go and be there, and you just gotta figure out what kind of mood they're in.

unknown 18:42

Yep.

SPEAKER_05 18:43

But uh shoot, other than that, uh we'll leave Tuesday and join y'all up there. Yeah.

SPEAKER_02 18:49

I'm excited. I guess I haven't been anywhere. I mean, I didn't go anywhere yet last year.

SPEAKER_03 18:53

When would I only?

SPEAKER_02 18:55

Last year?

SPEAKER_03 18:55

Yeah, yeah.

SPEAKER_02 18:56

You killed that turkey and while you can't keep up with the years. Yeah. Can't keep up with the years. I had available. The year before you didn't get it. The year we had Harrison, I did not. I didn't go anywhere.

SPEAKER_03 19:05

Um that was the year you went up there, yeah.

SPEAKER_02 19:08

To where we're going right now. So I'm really excited because all I've heard for two years is, oh my gosh, it's so fun.

SPEAKER_05 19:14

Just the landscape. Even the landscape of it. I don't care if I kill a turkey. I love it, yeah. The landscape. It's just the Midwest, man. I love the Midwest. I just uh just the smell of it. I just want to get out there and just sniff. Just sniff there.

SPEAKER_02 19:27

What did you say that day? Oh, we were talking, we were hunting. I think it was one of the mornings we went and you were talking about how like uh you're like when I picture turkey hunting, that is what I pictured.

SPEAKER_05 19:36

Absolutely.

SPEAKER_02 19:37

It's just those disced up fields and rolling. We don't have a lot of terrain here either. We have no hills, we have no that's what I love.

SPEAKER_05 19:44

Just I don't know, it's just not entirely different.

SPEAKER_03 19:47

Like, but it's not just it's you're not yeah, it's a bunch of fields up there, but you're not just hunting field turkeys. It's like there's much terrain. Woods, if you want to. Also big blocks of timber, and you might be hunting timber things.

SPEAKER_02 19:58

I think it just what it is like from y'all talking about it, it's like it has every component of it. It does, it has everything. Like it's got the beautiful woods, it's got the fields, it's got the hills, it's got everything you want to get on a turkey.

SPEAKER_03 20:08

If you were to go and buy a big property today, like if you could go buy your dream property for turkey hunting, it would have some fields, pretty sizable fields, it'd have hardwoods, and it it just have a little bit of terrain. This place has everything, it just checks all the boxes.

SPEAKER_05 20:23

But that's enough of that. I guess we'll be able to do that.

SPEAKER_02 20:25

I'm excited. I can't wait.

SPEAKER_05 20:26

Yeah, hopefully we'll fill y'all in. We're gonna take the podcast equipment, but like you said last week, I don't I don't know.

SPEAKER_02 20:32

So uh y'all are leaving out Sunday.

SPEAKER_05 20:35

Sunday.

SPEAKER_02 20:35

Uh we're leaving out Tuesday, Tuesday afternoon. Everybody should be back at Sunday. It's coming up weekend, so Sunday.

unknown 20:42

Yeah.

SPEAKER_03 20:42

Um Sunday. I'm sure we'll sure we'll be tired. So I I wouldn't unless we're able to record a podcast up there. Y'all might just be lacking on the next week. Is that or we are we can't?

SPEAKER_02 20:53

Three of you that listen. Yeah, I guess.

SPEAKER_05 20:54

So I was thinking this is kind of sad to think about. Um, I realize a lot of people have a lot of spring left. We're gonna do turkey podcasts until June. Right. Um as much as we can. Heck, I might even be talking about turkeys during deer season. I will be.

SPEAKER_04 21:09

I will be.

SPEAKER_05 21:10

I mean, they might be talking about deer hunting, but I'm gonna be kind of left out on that. But uh, I mean, if you think about it, I've got seven days. Yeah. Well, kind of not even seven days, more like six days, maybe six and a half, and then uh four more days after that, and my turkey season's done. Yep. Which is uh kind of a bummer to think about.

SPEAKER_02 21:33

It is, but y'all are going to Maine. Yeah, that's the four days. Edit that out. Sorry. I don't know if I can.

SPEAKER_05 21:39

We're going somewhere away for it.

SPEAKER_02 21:40

I don't know if I can say that on the pod.

SPEAKER_05 21:42

It don't matter. Hey, look, it we're going to Maine, Vermont, and New Hampshire. And if you can pin where we're hunting at there, then by golly, you need to pin.

SPEAKER_06 21:50

Yeah.

SPEAKER_05 21:50

We don't yeah.

SPEAKER_03 21:52

And hey, and let me know when you find it, because we don't even know where we're going. We don't know where we're going yet. So we know we're going to those states. We have no idea where we're going to go. We hope we're going to where the turkeys are. That's exactly right.

SPEAKER_02 22:03

Yeah, so so that's the four days you're talking about. So but for me, when we get back, it's done. And I haven't been in a I haven't been in a couple weeks.

SPEAKER_03 22:12

No, you haven't. You know, I've you you went when you killed your third.

SPEAKER_02 22:16

Yeah, I got my last one and then I've been I've been at the house, which is does not make me. You've hunted sometimes. I don't know how to say it.

SPEAKER_03 22:23

It makes me sad, but the if there's less enough that you were able to absolutely like if it's like I told y'all the day we killed that turkey, dude.

SPEAKER_02 22:31

If we don't if I don't kill another one this year, if I don't see another one do it, hear another one.

SPEAKER_03 22:35

Yeah.

SPEAKER_02 22:35

That one was it. Have we did the I've y'all talked about it?

SPEAKER_03 22:38

Yeah, we talked about it. Yeah.

SPEAKER_02 22:40

Yeah. I mean, just absolutely amazing.

SPEAKER_03 22:42

Like, no, that was a banner day. That was just beautiful. One of the greatest days in the Turkey Woods.

SPEAKER_02 22:47

But I feel like every week we've said that.

SPEAKER_03 22:49

That's what we also said.

SPEAKER_02 22:50

Like, I hope the people who I mean, the ones who do listen, like, you know, I don't know. What I've been seeing is everybody's having a good spring. Well, like it's been collectively pretty good for everybody. But we have had, we have been blessed to have some of the most amazing, phenomenal the hunts that you pray for. I hope, I mean, y'all have been conveying that to the listeners. Oh, yeah.

SPEAKER_05 23:09

No, uh, so so last year I had a good spring. Uh I mean, every year I usually have a pretty good spring.

SPEAKER_02 23:15

It's beautiful every year.

SPEAKER_05 23:16

But uh this year, as far as like like hunting-wise, um has been the best one. Like it's as far as I've been hunting in Mississippi, it's been the best one I've been. I can't think of very many days that I I broke daylight and didn't hear a turkey gobble.

SPEAKER_02 23:31

Absolutely.

SPEAKER_03 23:32

And also I think of I know one day I didn't, and it was because I took a gamble on a property an hour and 45 minutes away, just because we were already blessed enough to both have killed two. Right. We were having a great season. If you're gonna try if you're gonna uh if you're gonna waste the morning, you know, at least you've already killed two and it ain't even April.

SPEAKER_05 23:50

And I don't know if it's just sorry, I didn't mean to.

SPEAKER_02 23:51

No, go ahead, you're good.

SPEAKER_05 23:52

I don't know if it's just uh like where we're like just around the house here. Yeah. Because I mean, if you talk to Seth, I mean we'll have like a different opinion.

SPEAKER_02 24:02

Yeah, you're right.

SPEAKER_05 24:03

We were talking to uh an older guy uh in French camp the other day after they killed those two turkeys, and he was saying how you know he hadn't heard very many turkeys galvanics. I don't know. And I don't know, I don't know what it is. I mean, this year around the house it's just been really good.

SPEAKER_02 24:18

But and I'll, you know, speak for me and Daniel, and I mean you too, you're you're you know, I think everybody that's on this podcast, you know, I think we kind of approach it, we're all kind of conservation-minded. Right. Like we're thinking about the next spring, you know. Um, because we want we want to continue to do this. But I I think me and Daniel have have had some years where we have watched like not watched turkeys, but we haven't hunted from sunup to sundown.

SPEAKER_04 24:46

Right.

SPEAKER_02 24:47

Because we knew, hey, if there's only two out there, man, let them do their thing.

SPEAKER_03 24:50

Yeah.

SPEAKER_02 24:50

Um but it's like kind of like we're finally seeing the payoff.

SPEAKER_03 24:54

Yeah, and it's and it's also one of those things where um it's like if we know there's only one or two on a property and it should definitely in years past it's had more, we might not even go to that property. It's like this year, we there was a place last year that we killed three on.

unknown 25:09

Right.

SPEAKER_03 25:09

And this year we haven't we've broke daylight there once.

SPEAKER_02 25:12

And then we had a great, I mean, it was a great, it was a really cool morning. I don't know if you talked about that on here.

SPEAKER_03 25:16

Well, it's and it's just like, and also to flip things, a place where we had a lot of luck this year, we did not kill a single turkey on last year.

SPEAKER_02 25:22

I haven't killed a turkey there in like three years. I mean, and that's well, that's what I mean, and like that's kind of the spot we love, we love probably the most, I would say. Yeah.

SPEAKER_03 25:32

So and to touch on what John was saying, I man, I think it's just this sweet spot right here. I uh because I talked to people from North Mississippi and they're they had like stuff all year long where they're just we're hunting like hind-up turkeys. Yeah, and it's like we were just able to, we just we just we've had only turkeys. Well, it's and I think that just goes back to years past of consistently great hatches, great jokes. And we are just seeing some. Good hatch of two-year-olds.

SPEAKER_02 25:57

Absolutely man, that's this year. Yeah, it's it's been phenomenal.

SPEAKER_03 26:00

It's been guess what? I've seen a lot of jakes this year. A lot of jakes.

SPEAKER_02 26:04

I guess I've seen some as well.

SPEAKER_03 26:05

Every place we've gone is a bunch of jake. I haven't seen any jakes, I've seen a lot of gobblers. Well, maybe they're gonna make a lot of jakes for next year.

SPEAKER_02 26:13

Well, also, look, you know, I mean the season is winding down. We don't collectively, I don't think we hunt a lot of properties that other people I guess we do. Yeah. We do in some sense.

SPEAKER_03 26:24

A little bit of other pressure.

SPEAKER_02 26:25

There's there's other pressure, I guess, everywhere we go, but um I feel confident that the ones left are will be there next year.

SPEAKER_03 26:33

Yeah, absolutely. So and you know, I've I I'm sure they've multiplied.

SPEAKER_02 26:37

Absolutely. And the year's winding down. I mean, you talk to people who are casual, and I hate to use the term casual turkey hunters. Edit that out if you need to.

SPEAKER_03 26:45

Absolutely not. There's definitely casual turkey hunters, and then there's turkey hunters.

SPEAKER_02 26:48

But I mean, I'm not, I'm not, I don't want to offend anybody because you can listen to me talk about it and say, oh, she slept in for two weeks. She's a casual turkey hunter, and that's fine. I've got a little boy that makes sleeping in very wonderful. So then you killed your three.

SPEAKER_04 26:59

Absolutely.

SPEAKER_02 27:00

I've been in the woods. I had a tour ACL and and you know, grinded it out. So, but um, a lot of those people who are not, they don't, you know, they're not like Johnson sitting over here striking days off his calendar. He had tears in his eyes when he was saying that. So, but like there's a lot of people who they've hung it up.

SPEAKER_03 27:17

Yeah, and hung it up before April.

SPEAKER_02 27:19

Yeah, they're done. They go once or twice or twice. So those those turkeys that have seen and heard some things, I feel like those are the ones, you know, those are the ones next year that we'll be telling stories about because there'll be they'll be the ones gobbling that we never can't kill them. They'll be the next flank, they'll be the next one.

SPEAKER_03 27:35

Yeah, I mean, we've been blessed here, you know, the barred time crew just between us three at this table and Seth. I mean, we have 12 turkeys.

SPEAKER_02 27:42

Am I part of the bar time crew?

SPEAKER_03 27:44

Bar time. If you asked up Maggie Mile and We're the Wasted Time Girls. Hey, shout out to my girls.

SPEAKER_02 27:50

But no, just between if if you want a wasted time girls podcast, comment below. Maybe that maybe that'd be borrowed our podcast. You y'all can be there.

SPEAKER_03 28:00

Maybe there's a very good like off-season podcast.

SPEAKER_02 28:03

Just get the girls on and yeah, and we'll I'm the only one.

SPEAKER_03 28:07

We'll get their ideas of turkey hunting.

SPEAKER_02 28:08

What would be the thing? That's right. Maddie beats on them birds. What would be them? Maybe it's broke daylight at the hospital.

SPEAKER_03 28:15

We set up the equipment.

SPEAKER_02 28:16

Easy on my girl.

SPEAKER_03 28:17

Let them three just take it away. Wherever it ends up.

SPEAKER_02 28:21

The sound effects the whole time.

SPEAKER_03 28:24

Yeah.

SPEAKER_02 28:25

No, I think it would be great. Comment below. There's only four of you that hear these. How many? Um, we're not gonna ask that, but comment below. Comment below if you want an all girls podcast.

SPEAKER_00 28:39

All right, y'all, real quick. If you need professional video work done, you need to check out Colin Perry Productions. Weddings, business commercials, or honestly just about anything you want captured on video, call it down. With wedding season coming up, he's running a special right now on all wedding video packages. So head over to Colin PerryProductions.com to see his work and look at him.

SPEAKER_05 29:01

Uh well, I guess uh we we touched on last week that we were gonna get recipes. That's not the only reason that Caitlin's on here.

SPEAKER_02 29:08

That's the only reason I'm on here. They don't want me on here. They gave me the mo the bummest mic. They don't want me here.

SPEAKER_05 29:13

Daniel. I didn't give her the bum mic. Right. I did. I'm sorry. But uh we we got I'm pretty cooked. I'm pretty lame when it comes to this. We got her on there. I I literally I just buttermilk, zesty Italian uh dressing, soak them four or five hours, uh, then you get flour, whatever seasoning you like, put it in there, prime. Get your grease host. That's that's me. Yeah, that's me.

SPEAKER_02 29:37

I will say though, the zesty Italian you put us on.

SPEAKER_05 29:41

Hey, actually, I can't take credit for that. Seth put me on. Okay, well that those were some of the best. It's it's an extra little little bite. It does. I like it. Good. Good. Uh yeah, most everybody that sent anything in um basically said fry. I can't remember the guy's name. I could probably pull it up, but it would take me 10 minutes to get there.

SPEAKER_01 29:59

You should pull it up.

SPEAKER_05 29:59

Y'all have terrible service out here. Uh it's we had we had Sleazy on the podcast, and I saw he posted a while back um that wild turkey gumbo. Well, one guy uh DM'd us and said that he tried it. Um and he said it was really good.

SPEAKER_02 30:14

Um I bet it's delicious.

SPEAKER_05 30:16

He might have the recipe on there. If you pull it up, you can sleazy.

SPEAKER_02 30:21

Now, my thing, just as a from the cook perspective, a gumbo for me is a next season situation. Like an you know, like I don't want to eat gumbo in the summer.

SPEAKER_03 30:31

Yeah.

SPEAKER_02 30:31

So, but I can I can imagine that being.

SPEAKER_03 30:34

This is Sleazy's recipe for the gumbo. Uh you use a set of turkey legs and thighs in the slow cooker till they fall apart. A pound of smoked sausage, and in quotations, he says real Cajun market for me. Onion, green pepper, and celery sauteed, pack of Zadaran's jambalaya rice, add all of this to the can cooker with a 32 ounce of chicken broth and Cajun seasoning to taste and let her steam for 45 minutes and enjoy.

SPEAKER_02 31:02

And you know what else we can do, guys? We can post um on Instagram these recipes.

SPEAKER_03 31:06

Yeah, you know how Seth said, you know how Seth said we're gonna try like two or three. Each of us try two or three. Yeah, we we didn't. I did fry some. I did fry some. But like I say, that's all you're gonna do anyway.

SPEAKER_02 31:17

Uh have y'all already talked about some recipes on the book.

SPEAKER_03 31:19

No, no, we said it was touched on what yeah, we said we were gonna wait.

SPEAKER_02 31:24

So um you cannot beat the OG, the nuggets. Yeah. I mean, I think everybody loves that across the board. It's kind of like fried deer meat, it's just a staple.

SPEAKER_03 31:31

And and to be honest with you, I don't know if there's anything we do with the breast other than fry. Majority because they are that good. Other than I can't put them on a grill.

SPEAKER_05 31:42

The turkey tacos that set through. Yeah, yeah, yeah. Okay, try it. Like I say, I don't know if they were better than the nuggets. I actually I can't even put them there.

SPEAKER_04 31:49

Yeah, nuggets are in their own category.

SPEAKER_05 31:53

They were really, really, really good. Like I say, I would have to try it again. I don't know if I was just starving.

SPEAKER_06 31:58

Yeah.

SPEAKER_05 31:58

Or if they were really that good.

SPEAKER_03 32:00

Lord willing this week we eat turkey turkey.

SPEAKER_05 32:01

Yeah, if we're blessed enough to harvest a turkey, we're gonna have them again.

SPEAKER_03 32:05

Yeah.

SPEAKER_05 32:06

It's just easy camp meal. Actually, I've already harvested a turkey this year that I'm taking the meat with, so we will have it again either way. Right.

SPEAKER_02 32:13

So um, yeah, you can't beat the original. I think everybody feels the same that that stands alone in its own category. Now, something else you can do with the breast that I like to do, um, we've talked about doing it a lot. I don't, I think we might have done it maybe once, but like you could absolutely take that breast and cut sandwich-sized portions. Right. Take a mallet, you know, pound it out, tenderize it, fry it up just like you do your nugget, just and then you know, make sure your grease temp's a little lower so you can get it cooked all the way through and just make a sandwich out of it. Like a fried chicken sandwich. Um, delicious. You can't go wrong. That's that goes right with nuggets.

SPEAKER_03 32:49

Same thing, same concept, different way to cut it up.

SPEAKER_02 32:52

Right, absolutely it's like your dad says though, like you can fry a possum tail and dip it in ketchup and it's good. Yeah. So I mean, frying a turkey nugget is doesn't even, you know, it's delicious. Of course it's good, but something, some other stuff that I like to do that maybe other people don't know, um especially with the thighs, because you kind of do save your breast for you know your nuggets. But you can take the thighs. My first move thighs and legs. Thighs and legs, yes, absolutely. My first move is crock pot. You just put them in there, put a little chicken broth, salt and pepper, put them on low, eight hours. Let them do their thing. Don't look at them, don't think about them, let them do their thing. Pull the bones out, shred the meat, and then from there, the possibilities are endless. You can go tacos. You can if you want to, I mean, if you want to use the breast for tacos, you can do that. But if you want to do the legs, you've already got this meat in the crock pot, drain your broth, pour some taco seasoning, mix it together, boom, you got shredded meat for tacos.

SPEAKER_03 33:45

Um that's even different than what Johnson's saying. It's like once like fajita chicken tacos.

SPEAKER_02 33:49

So you had like fajita chicken vibe. Yeah. So if you want to do like a shredded chicken vibe, you could do that. Um from that same, you know, that's my first step pretty consistently with the thighs. Just because the meat is a little bit tougher.

SPEAKER_03 34:03

Yeah.

SPEAKER_02 34:03

So if you give it some time in the crock pot, it's gonna be it's gonna be great. And if you put, you know, just the basic salt, pepper, and the broth, it's gonna be it's not gonna be dried out either. You gotta make sure you keep some broth on it. But um another one we really like to make is like chicken salad. Literally any chicken salad. Some people like grapes in their chicken salad. Somebody like pecans. I mean, there's tons of things you can put in chicken salad. But just take that shredded meat, drain it good, because if you don't, it's gonna be really watery. Um and then just build your chicken salad.

SPEAKER_05 34:36

However, you like it. I was I was just about to say that. I saw it, I think it came across Facebook or TikTok, one or the other. I saw it the other day. And uh I'm definitely gonna try that. But it's great.

SPEAKER_03 34:46

So you you put it on a sandwich. It's amazing. Shoot sandwich, crackers, I mean, just like a little snack, and it's nothing but protein, dude. It's like it's very that's what I do. I just put it in a bowl and I have some crackers or like some sun chips or something. And you just warm it up and you just scoop it and eat it. Yeah, it is phenomenal. And like so good.

SPEAKER_05 35:02

So wait, what do you do with it? Just putting it on a cracker, dude.

SPEAKER_02 35:06

No, but he said it scoop it and eat it.

SPEAKER_05 35:08

Scoop it and scoop it and eat it.

SPEAKER_02 35:10

Uh I like, I mean, you could do a lot of varieties of like flavors of chicken salad. As Daniel kind of alluded to, he said you heat it up and eat it. We do like warm, which is a big deal for some people.

SPEAKER_03 35:21

Some people I'm a warm meal guy.

SPEAKER_02 35:23

We kind of are. So, like my go-to is I'm gonna boil some eggs, I'm gonna chop up some pickles, I'm gonna salt pepper, um. Yeah, Daniel, like you can just do it basic and just put a little mayonnaise and mustard, and then if you got your pickles in there, salt, pepper, maybe a little Tony's, mayo base, a little mustard. If you got that concoction, you can go anywhere from that. So Daniel loves to add some buffalo sauce. I like to take a piece of bread, toast it a little bit, take it out of the oven, scoop my chicken salad on top, put a piece of cheese on top, put it back in, get it warm, and then top it with another piece of toasted bread. And you got like, it's like a chicken salad sandwich, but it's hot and it's it's great. It's great.

SPEAKER_03 36:07

I got that. I got that from there. Used supposed to be a place in Startful called chicken salad chicken. And I always said I hated chicken salad. He loved it, he just didn't want to. Well, I always was around people that just like heavy on the mayonnaise, and then they add in grapes and pecans, and I'm like, mayonnaise, grapes, and pecans ain't it for me.

SPEAKER_02 36:24

That's a that's a do you like chicken salad with grapes? What's your take on that?

SPEAKER_05 36:28

Yeah, I like it with grapes, pecans. Doesn't matter to me. I'll eat it however. Now, Maggie, Maggie, on the other hand, we can't get that kind of chicken salad because she doesn't like uh she doesn't like the grapes or the pecans. Yeah, so y'all.

SPEAKER_02 36:40

See, that's a that's a cold chicken salad. Yeah, right. You don't need that.

SPEAKER_05 36:43

Yeah, so I was listening, I think it was a Spring Legion podcast the other day. Uh they were talking about they mentioned something about uh chicken salad, and uh they said something about eating it cold and they were like, you don't heat it up? And he was like, No, I eat it cold. And he was like, I ain't ever eat it eating it cold or something like that. That's the only way I've ever really eaten it.

SPEAKER_03 37:04

If we don't eat it, and I think that's just varieties, like the different kind of chicken salads.

SPEAKER_02 37:08

If we don't do the if we don't do the buffalo style type, we we I eat it cold.

SPEAKER_03 37:14

That's like I always eat it cold. Like I've never had it heated up.

SPEAKER_02 37:17

Well, cold buffalo.

SPEAKER_03 37:18

And I only do it if I'm doing like only only eat it, warm it up if I'm doing like a sandwich. If I'm eating it on crackers or something, then yeah, I I can eat it cold. But like I said, I only got the the buffalo variation from the place called chicken sandwich.

SPEAKER_02 37:32

And they have tons of recipes, like you can you can just follow it.

SPEAKER_03 37:35

And you can go exactly.

SPEAKER_02 37:38

If you got that shredded um leg and thigh meat, whatever from the crock pot, drain it and just follow whatever recipe you feel like. And it's super easy, it's great for like lunches. It's I mean it's that's one of my favorite ways.

SPEAKER_03 37:50

What did we do the other day? What'd we do? Our most recent thigh and leg, and and I told you I was like, That's where I was gonna go next to poppy seed chicken. Yeah, I said there's no way somebody could ever eat this and know it's not this is turkey.

SPEAKER_02 38:02

Which turkey is it's darker, but I visually like truthfully, I don't know how you guys will feel. We'll see. But like truthfully, when you eat if you give me deer meat on a plate and you give me beef, I can tell you what's deer.

SPEAKER_04 38:16

Yeah.

SPEAKER_02 38:17

Maybe that's because I've ate it my whole life, I can tell you what's deer. Um I think you could trick some people, but like genuinely turkey does not taste different than chicken to me.

SPEAKER_04 38:27

Right.

SPEAKER_02 38:28

At all.

SPEAKER_04 38:28

At all.

SPEAKER_02 38:29

Now maybe the breast is a little bit more like tougher, but that's it for me. You know, but yeah, so one uh another there's also I love like a buffalo, um, I'm sorry, like a barbecue chicken pizza. You can shred the legs and do that. I get the the pita bread from Walmart, um, mix up the barbecue sauce like half and half with your preferred barbecue sauce at your preferred ranch, use that as your pizza sauce. Just put it on your pita bread, uh, put your put your shredded legs and thighs on top of your meat, and then cut up some red onion, sprinkle that on, stick in the oven, 400, let it oh, cheese mozzarella, put that on, stick in the oven, 400, let it do its thing. Super easy, delicious. Um I love I love eating it that way.

SPEAKER_03 39:19

Higher in protein than chicken.

SPEAKER_02 39:20

Right, yeah. And it's a way to use the thighs and legs, right? Don't throw the thighs and legs away.

SPEAKER_03 39:25

Yeah, you know, um, I saw uh Logan Cook put on there today. He's just like, please save the legs, and and it was just him, same thing. Pretty much with the turkey legs and thighs, you're gonna have to put them in some kind, some kind of a pressure cooker or slow cooker. Just because they are tough and there's so many bones, you have to cook them slow so they'll come come off as bones. But anyway, he put them in there and with his seasonings or whatever, and then he added barbecue sauce and just made like uh barbecue chicken sliders.

SPEAKER_02 39:55

Absolutely. I'm gonna go out here and say, I feel like people probably know this, but anything that you can do with chicken, you can do it with the thighs and the lexic. You can do it with the breast too. Yeah, but we kind of keep the the breast is like steak night. Like we're we're keeping this, we're keeping the breast when we want to fry it and have people over it.

SPEAKER_03 40:14

Guess what? You can grind up a ribeye and make a burger. You sure could, but why would you?

SPEAKER_05 40:19

She is uh she's like one of the pickiest eaters ever, but she absolutely loves like she told me last night when we cooked it, she was like, this might be one of my favorite meals ever.

SPEAKER_02 40:29

Absolutely. Well, I mean, that's like our nephew, um, Micah. Like he like we were kind of joking around with him earlier tonight and we cooked supper and had some family over, but um he was like, What'd y'all cook? What'd y'all cook? And Danny was like, turkey nuggets, and he just lit up because like he loves it. So that's like steak night for us. Like we don't we like like we talked about earlier, we don't really use the breast for anything but steak.

SPEAKER_03 40:51

It's cool too. It's like could we go buy you know chicken breasts and cut it up and do the same thing? Yes, but it's like I mean, you it's just a whole nother aspect of this. You were able to harvest that animal, you were able to hunt it, kill it, and provide for your family, you know? It's just a whole nother aspect of it, being able to eat. And that and I think that's also what makes the legs so special, too. It's just like for years, and we were talking about it, you know, with Seth, it's like for years, I've I've thrown, you know, I've thrown a lot of legs away.

SPEAKER_02 41:18

And that makes you so much.

SPEAKER_03 41:19

As have the majority of people on it.

SPEAKER_02 41:22

Right, absolutely.

SPEAKER_03 41:22

And there's just been this motion in the past five years, I would say, to save the legs.

SPEAKER_02 41:27

I'm sure there's been some OGs out there been saving the legs.

SPEAKER_03 41:29

Oh, I'm sure there is, and and and that probably comes from a point of just like, hey, I don't want to waste anything. You know, the same thing. I feel so bad. Like the worst part to me, and and I'm sure I'll get some hate for this because I know this is the end goal is to kill the turkey. But the worst part, I hate it every single time when I have to skin that turkey. I hate it because it's so beautiful. That's why I want to sit with it, that's why I want to enjoy the moment. It's so beautiful. I hate having to cut it open and get and and you know, then the I guess it just re evolves into me being thankful that I'm able to have that meat. Right. But I just hate doing that to that beautiful turkey, you know, because it it just I I just love the turkey so much and it's so beautiful.

SPEAKER_05 42:10

Uh well, I guess uh to kind of transition. Yeah. Uh with that being said, like I say, I've only got this week and then four more days. Uh I realize a lot of people's seasons are just starting. Um, but shoot, you blink and it'll it'll fly by. Absolutely. Just uh enjoy the time that you're out there. Um I'm gonna try to take it slow this week. I know that's gonna be impossible because I mean we're trying to out of state so fast paced. It is. I mean, especially I feel bad even saying this, but especially if you're trying to hit multiple states, which we are.

SPEAKER_03 42:45

We put a timeline on ourselves, like, hey, we gotta go over here, gotta go over here.

SPEAKER_02 42:48

But well, that's just the world of having responsibilities at home and work and a job.

SPEAKER_05 42:53

But uh, I mean, try to slow it down as much as possible, enjoy it because, like I say, I mean a month and a half flew by. Um it's it's over for me. I guess Daniel will have one more hunt in the morning, but uh just slow down and enjoy it. Uh if you are able to to kill a turkey, um save all the meat off of it, enjoy that part too. Yeah.

SPEAKER_02 43:17

Um we're gonna post, we'll post some recipes.

SPEAKER_05 43:19

I I don't know if y'all like these episodes like this. A lot of y'all might hate this, you might not care. Um, you might not be the one doing the cooking.

SPEAKER_01 43:27

Right. Um share it with share it with your wife. She's whoever.

SPEAKER_05 43:31

If you have a topic you would like for us to talk on, um, like I say, you can DM us, you can email us.

SPEAKER_03 43:37

It brings a tear to my eye to even say this, but I'm gonna have to because it's gonna be off season. Turkey or non turkey related, let us know if you have something you want to hear.

SPEAKER_05 43:48

Yeah, and I won't be on here if it's not turkey related.

SPEAKER_03 43:50

That's a lot of things. You know, I I we got some fishing coming up. We we do enjoy fishing, we enjoy stuff, you know. We we're outdoorsmen at the at the heart of it all. Of course, wild turkey has a special. Place in our heart. That's what we live for is March through May. But you know, we're gonna go fishing. If y'all, if that's something y'all are interested on, John. I mean, right now, John loves to fish.

SPEAKER_05 44:12

If that's the only thing to do.

SPEAKER_03 44:14

And you know, we we like dove hunting, but more I think more than dove hunting, we like dove field preparation.

SPEAKER_05 44:20

I do enjoy dove field prep. Uh, but yeah, can we get off this topic?

SPEAKER_03 44:24

I'm just saying, if if there's something that y'all want to know, if y'all want to hear about, let us know.

SPEAKER_05 44:29

But well, even if my season ends and you still want to do a turkey topic.

SPEAKER_02 44:33

Oh, absolutely. Yes, we'll do it all. Well, and that's what I was gonna say. Like, turkey season for people who love it is year-round. Absolutely. So guess what? We can we're gonna be look all summer. If you're anything like us, we're riding the roads. Like, do we see a pulp? Do we see a, you know, what's what's the hatch looking like? So, you know, um, and then you got there's some summertime stuff you can do to get ready for turkeys next year.

SPEAKER_03 44:56

So it's when you that's when you gotta plant your chufas in the summer. No, May. Is it May? Okay. That's the summer. Y'all better be getting, yeah, that's yeah, that's summer down here.

SPEAKER_02 45:04

I don't know what you're talking about. That's spring to you?

SPEAKER_05 45:06

Yes.

SPEAKER_02 45:07

I thought we lived in Mississippi that summer.

SPEAKER_05 45:09

We do, but I I travel in May.

SPEAKER_02 45:10

Okay.

SPEAKER_05 45:11

It's still spring. Down here it's sun.

SPEAKER_02 45:13

Don't start crying again. You're fine. Yeah, there's we'll post these. Um I don't have much influence over what gets posted on the bar time podcast.

SPEAKER_03 45:22

Well, this is what we're talking about on the podcast.

SPEAKER_02 45:23

That's what's going to be posted. I will ensure that we will post some of these recipes.

SPEAKER_05 45:27

Seth Seth is the main one that posts on there, so we'll we'll put it up to Seth.

SPEAKER_02 45:31

But yeah, but we we should we should post some of these recipes, guys. Say the legs, eat them. They're good.

SPEAKER_03 45:36

Absolutely.

SPEAKER_05 45:37

Good to you.

SPEAKER_02 45:38

And make the most of them good for you.

SPEAKER_05 45:40

That's it.

SPEAKER_04 45:40

They are good for you.

SPEAKER_02 45:41

Yeah, and make the most of what we got left.

SPEAKER_04 45:44

Yep.

SPEAKER_05 45:44

Yep.

SPEAKER_02 45:45

I guess we'll circle back in a minute.

SPEAKER_05 45:47

Dude, it's crazy. We started this podcast in January and We thought it was for it felt forever.

SPEAKER_02 45:53

I remember, I was just about to say, I remember being in Nashville and thinking, gosh, turkey season's never gonna get here.

SPEAKER_05 45:58

I know.

SPEAKER_02 45:59

And like here we sit at the end.

SPEAKER_05 46:02

We had the countdown until uh until the the banquet in Nashville. We had the countdown. We did. Or not the banquet, they can I guess it is a banquet in the past. And I guess we'll have that.

SPEAKER_02 46:13

We'll have that in the summer too.

SPEAKER_05 46:14

Oh, yeah, we got our banquet.

SPEAKER_02 46:16

Our our local banquet, NWTF, the what is it? Uh Robert Hingabout Memorial Chapter. Anybody's listening that wants to look come on.

SPEAKER_03 46:23

One of the biggest, most prolific chapters in this in the state of Mississippi.

SPEAKER_02 46:26

We'll sell you a ticket. And we need to get Speedy and Wendell.

SPEAKER_03 46:29

We're definitely that is a great thing.

SPEAKER_02 46:31

That is, I'm gonna tell you guys, maybe that's an off-season podcast, but two of the best turkey hunters in our neck of the woods. Yep.

SPEAKER_03 46:38

Um And there's there's so many good turkey hunters. That's a that's another, I guess just kind of throw it out there to see if y'all would be interested. Doesn't really matter, we're gonna do it anyway. But uh we've been talking about doing like a local legends kind of uh kind of an episode. Just get a bunch of those quote unquote old timers in here. Uh that you know they're they might they might not and probably don't even know what a podcast is, but they they know how to hunt a turkey. Yeah and it might not be how you hunt a turkey, but they know how to they've been doing it ever since they was knee-hide or grasshopper and and they gonna do it to the day they can't. Right. So uh I think that that'd be something to cool, uh something cool to to hear about and learn from. I know anytime I think that's what separates good turkey hunters from great turkey hunters, is you can you can never know enough.

SPEAKER_02 47:21

Right. So you never know everything. If you're bored, uh what is it gonna be? June 9th?

SPEAKER_01 47:25

Oh, don't you?

SPEAKER_02 47:26

Around that time around that time frame, we will we will sell you a ticket to the Robert Higginbotham Memorial show.

SPEAKER_04 47:31

June 9th, is it that?

SPEAKER_02 47:32

Hey, should we get a pod booth at the con at the at the banquet? Would that be maybe we'll work. I don't know if that's possible.

SPEAKER_05 47:39

I don't know what they're talking about, but I'm leaving tomorrow going turkey.

SPEAKER_02 47:42

Oh my god. Okay. All right. We'll post these recipes. If you care, if you don't care, just go keep hunting turkeys.

SPEAKER_05 47:49

Yeah, can y'all please give us some more turkey topics to talk about? Because I don't want to talk about this stupid banquet. Johnson's crying.

SPEAKER_02 47:56

Y'all can't see him, but he's got tears in his eyes.

SPEAKER_03 47:58

Y'all just stay with us. We we're gonna keep keep putting out some turkey content. That's that's what we're doing. Yeah, we hope you enjoy it.

SPEAKER_02 48:03

So it's not over yet. Hey, honestly, if you go find a state where spring is just getting started, the best is ahead.

SPEAKER_05 48:11

Absolutely.

SPEAKER_02 48:12

So let's just get in that mindset.

SPEAKER_05 48:14

I've already been talking to Seth. I haven't said it to Maggie, and it's probably not gonna happen, but I would love for it to happen. Uh those three weeks. Just going on little weekend trips.

SPEAKER_03 48:26

Oh, just just slipping in.

SPEAKER_02 48:28

Just slipping in, he said.

SPEAKER_03 48:30

Hey, yeah, well, y'all uh y'all let us know any anything you want to hear about, anything you want want us to talk about uh on here. Y'all get with us, send us an email to barred timepod at outlook.com, or y'all can DM us on Instagram at barred timeedia.

SPEAKER_05 48:44

Yeah, and we also we apologize. These last few uh podcasts have been pretty Yeah, they haven't been the best, they've just got kind of been thrown together. Um we're we plan to do better, hopefully.

SPEAKER_03 48:53

I mean, we we sitting here with a darn thing. If y'all saw our setup, we looked goofy.

SPEAKER_02 48:59

Dude, you know what extremely goofy that I think that's adds character. I think that's what the people are after. Y'all want to hear real y'all want to know what it's like. The people out there every day, breaking daylight, hunting them, you know?

SPEAKER_05 49:10

Yeah, we're we're no different than y'all.

SPEAKER_03 49:11

By the time y'all listen to this, y'all be listening to this Tuesday, and that's uh that's uh no a Monday.

SPEAKER_02 49:17

Yeah, I was about to say, you're not gonna get it done on Monday.

SPEAKER_03 49:19

Okay. All right, yeah. I don't know. What is he talking about? All right, anyway.

SPEAKER_02 49:23

I can tell you what day the podcast goes up because I have homework due every Sunday night, and me and this man are fighting over the computer because he wants to edit the podcast, and I'm trying to do my homework.

SPEAKER_03 49:32

Then I go hop in there and edit it right now for John leaves so he can take his SD card with him. Hey, I need to get home.

SPEAKER_02 49:39

Yeah, it's nine o'clock. All right. I don't know.

SPEAKER_03 49:41

I guess that's it. Wrap us up, folks.

SPEAKER_02 49:43

Yeah, let us know. Let us know if that we'll we will literally talk about anything, like you can tell.

SPEAKER_03 49:47

No, uh, y'all might be here. What I was getting at is y'all will be listening to this to Monday, uh, April 27th. The next Monday will be March 4th. May. May May 4th. Uh, yeah. Y'all might or might not be listening to something on May 4th. We'll just see. But anyway, y'all just be listening to something, but it might not be up there. That's exactly right. Uh, y'all just stay tuned. We got more stuff coming, so y'all just bear with us. You got anything else? No, I'm good. Take us out of here, John. We'll see y'all later.