Ep. 682: MeatEater Radio Live! Turkey DNA, Turkey Habitat, and a Risqué Turkey Photo Contest

Hosts Janis Putelis, Brody Henderson, and Randall Williams are talkin' Turkey Week! They check-in with Dr. Phil Lavretsky about his new wild turkey DNA project, get the low-down on healthy turkey habitat with Kyle Lybarger, hot tip-off with chef Jesse Griffiths, take a tour of Janis' Wisconsin property with Wyatt Seep, and pick the winner of the 2025 Turkey Photo Contest. Watch the live stream on the MeatEater Podcast Network YouTube channel. https://www.youtube.com/@MeatEaterPodcastNetwork Connect with The MeatEater Podcast Network https://www.youtube.com/@MeatEaterPodcastNetwork MeatEater on Instagram https://www.instagram.com/meateater, Facebook https://www.facebook.com/StevenRinellaMeatEater/, Twitter https://twitter.com/MeatEaterTV?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor, and YouTube https://www.youtube.com/@MeatEaterPodcastNetwork See omnystudio.com/listener https://omnystudio.com/listener for privacy information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Speaker 00

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• 0:05Speaker 01

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• 1:46Speaker 04

  Smell us now, lady. Welcome to Meat Eater Trivia. Meat Eater Podcast.

• 2:09Speaker 05

  Tell me when to start, Phil. Okay, three, two, go. Welcome to Meat Eater Radio Live. It's 11 a.m. Mountain Time on Thursday, March 27th, and we're live from Meat Eater Headquarters in Bozeman, Montana. I'm your host, Yanis Patellas, and I'm joined today by Dr. Randall Williams and Brody Henderson, and we're celebrating Turkey Week. I love these birds so much, I was pushing for Turkey Month, but all the bear hunters here at Meat Eater, like Randall and Corey here, thought that a week was enough, citing that they don't even have a Bear Day yet here at Meat Eater. Maybe we need to run that up the chain and see if next week we can get Bear Day or Bear Week.

• 2:52Speaker 05

  On today's episode, I'll recap my recent Texas Turkey Hunt with Jesse Griffiths, converse with Phil, Dr. Phil Lavretsky, about his new Turkey DNA study, touch base with Kyle Lybarger, one of my favorite dudes on the internet, about prairie habitat for turkeys, check in with my logger Wyatt Seep in Wisconsin to see how my logging, sorry, to see how logging my place is improving turkey habitat, and finally, we'll rate the top submissions from our Turkey Photo Contest and pick a winner to receive a first line, first light tree line turkey vest, Phelps Game Calls, and a Moltrey Edge 2 cell cam. It's an action-packed

• 3:33Speaker 05

  episode, folks. We're gonna be ripping and running here. Couple things right off the top, though. Texas Turkey recap. Honestly, the turkey hunting was just so-so.

• 3:49Speaker 05

  Mega drought in Texas right now. It was barely greened up down there. They were flocked up, hammering hard on the roost, landing, nothing. I got lucky because the first morning, Jesse was like, "Hey, if they don't, if it doesn't happen right off the roost, they like to come through this little zone. I shot one here last year. You know, it might be a good idea to set up there." So, of course, once it didn't happen off the roost, Max and I went, did a little loop around, set up, and like 30 minutes later, here comes the flock. Um, what was way cool was hanging out with Jesse Griffiths and his buddy Eli Cairo, who owns Olympia Provisions. Some of the best sausage cured meat, you know,

• 4:34Speaker 05

  production that I've ever had. Incredible stuff. So if you're, and he sells in Whole Foods, so if you're in Whole Foods, look up Olympia Provisions, you won't be disappointed. Um, but a couple of things that I learned from my little trip down there. One, and I think, which hot tip are we doing? We doing a turkey tender hot tip? Or are we doing the, uh, or the one around biscuits?

• 4:57Speaker 06

  Well, we better make that a decision here pretty quick.

• 5:01Speaker 07

  Uh, well, no, uh, it's too late for that.

• 5:04Speaker 05

  Phil, Phil already made it.

• 5:05Speaker 07

  We're doing biscuits. We're doing biscuits.

• 5:06Speaker 05

  Okay, great. So Jesse's got a great hot tip about how to make biscuits easier. But what I learned, and it has changed my biscuit game. I've, since I've been home now for a week from that trip, I think I've made biscuits three times.

• 5:17Speaker 07

  My goodness.

• 5:18Speaker 05

  Yes. I now fold my biscuit dough about a dozen times.

• 5:23Speaker 07

  Oh, yeah.

• 5:24Speaker 05

  And I used to always think that that would like sort of overwork it and it would just be too dense. But what you're doing is you end up making these layers every time you fold it, kind of smash it out, fold it.

• 5:33Speaker 06

  Yeah, it's like the Pillsbury ones with the layers.

• 5:36Speaker 05

  I'm telling you, when you make it.

• 5:38Speaker 07

  What I like to do with my biscuit dough is I pop the can. Then I just flop out the little hockey pucks.

• 5:43Speaker 05

  I'm, I'm kicking you out for that one. Um, anyways, amazing food, uh, great sausage from Olympia Provisions. And, and I learned a lot about cooking and we'll get to more about that, uh, when we do Jesse's hot tip. Um, but, uh, we have a little bit of a spring dilemma to discuss. And I know, and we have people here in the room that sit on both sides of this, uh, discussion. Bears or turkeys? Randall, where do you sit?

• 6:12Speaker 07

  Uh, bear man. Bear man.

• 6:14Speaker 05

  Why is that? You grew up in the Midwest. You grew up in turkey country.

• 6:19Speaker 07

  There's a sense of adventure and freedom with getting out in the mountains in the springtime.

• 6:24Speaker 05

  Mm-hmm.

• 6:25Speaker 07

  I like to hike. I like to glass. I like to shoot things with rifles, preferably across canyons. So bear hunting really speaks to me. I also just enjoy watching bears. It's been a couple of years since I've killed one. And, uh,

• 6:41Speaker 07

  Just watching a bear do bear stuff on a mountain, see him roll over logs and negotiate terrain and stuff like that. It's just endlessly fascinating to me. So that's my case.

• 6:53Speaker 05

  All right, Brody.

• 6:54Speaker 06

  Turkeys, 100%.

• 6:57Speaker 05

  You killed a spring bear?

• 6:58Speaker 06

  Nope.

• 6:59Speaker 05

  Uh, you're a fall bear guy.

• 7:01Speaker 06

  That they, yeah, you get that fat in the fall.

• 7:04Speaker 05

  Yeah, I hear ya. But you can get, you can get some fatty bears in the spring too.

• 7:08Speaker 07

  Yeah, yeah. And I think if I, if I had like a, a go-to turkey spot and I picked up the basics, I think I'd take to turkey hunting quite well.

• 7:19Speaker 05

  Okay, well, aren't you attempting to get your first turkey this spring?

• 7:23Speaker 07

  Yeah, I mean, probably make a day of it. I don't know how committed I am, but.

• 7:28Speaker 05

  Okay, well, I'm gonna help you get, get committed right now. I brought with me a Meteor Phelps three-pack. I believe, I saw, uh, one of these available, uh, Bob Ward's the other day. So I imagine you can still get them at, uh, Shields too. But it's the three-pack. It's got, um, the Latvian eagle call in it. It's got Steve's Jake break. And then the other one is called the loud and clear, I believe. I'm gonna give you one. I would choose either Steve's Jake break or the, uh, loud and clear. Don't go the Latvian eagle. That's a little bit more of an advanced call. It's, it's, it's just that, it's a little bit harder to call because the, the latex is a little bit thicker.

• 8:09Speaker 07

  The loud and clear.

• 8:10Speaker 05

  Okay. And so I, I love, the Latvian eagle is still my favorite call. That's why I made it and put it in here.

• 8:15Speaker 06

  I thought you were gonna put that in the wrong way for a second.

• 8:18Speaker 07

  Oh, no, I'm not that.

• 8:18Speaker 05

  Last longer. Now, okay, I'm trying to give you the fastest ever turkey call, uh, lesson here ever. You played football?

• 8:26Speaker 07

  Yes.

• 8:27Speaker 05

  Well, I, I don't know. Did you play quarterback?

• 8:29Speaker 07

  No.

• 8:29Speaker 05

  No. Okay. But you heard the quarterback often say hut, right? So we're gonna say the same thing right now. Just do it without the call. Hut.

• 8:36Speaker 07

  Hut.

• 8:37Speaker 05

  Hut. You feel how like you push the air out of your diaphragm and then your tongue stops the, the end of the word hut?

• 8:43Speaker 07

  Mm-hmm.

• 8:43Speaker 05

  Okay. Now you're just gonna put this diaphragm into the roof of your mouth and say the same exact thing.

• 8:54Speaker 05

  But you gotta push the air from your diaphragm across it.

• 9:03Speaker 05

  Come on, you're messing with me now.

• 9:04Speaker 07

  Oh, my bad.

• 9:05Speaker 06

  Have you used an elk call? Like you never used a?

• 9:08Speaker 07

  Rifle, man, I love rifle.

• 9:11Speaker 05

  This thing is pressed up in the roof of your mouth, correct?

• 9:13Speaker 07

  With my tongue.

• 9:15Speaker 05

  Don't choke. Don't gag.

• 9:19Speaker 05

  This is, this is a thing that happens with folks learning to use diaphragms for sure. It's uncomfortable and you, it can get a little gaggy.

• 9:28Speaker 05

  Take it out and talk. Oh yeah, take the zen out, that, take the second zen out, that might help.

• 9:36Speaker 05

  Goodness, Randall.

• 9:38Speaker 06

  They should make a tur, they should make a mouth call with like zen in.

• 9:42Speaker 07

  I didn't think we were actually doing this, I wasn't prepared.

• 9:45Speaker 05

  Oh, good, I wanted it to be a surprise.

• 9:47Speaker 07

  Press it up against the roof of my mouth.

• 9:49Speaker 05

  Yeah, and just let it sit there and then you're gonna go.

• 9:51Speaker 07

  Should I have my tongue on it? Should I have my tongue on it?

• 9:54Speaker 05

  Not before, at the end, the, at the end of the hut. It'll, your tongue will stick to the top of it.

• 10:03Speaker 05

  Okay, so I'm failing.

• 10:05Speaker 07

  What do we have on our schedule for today?

• 10:05Speaker 05

  I'm failing, uh, I'm not good at teaching people how to turkey call in a limited amount of time.

• 10:11Speaker 06

  Here you go, Randall.

• 10:11Speaker 05

  Let's move on.

• 10:12Speaker 06

  That's what you need.

• 10:13Speaker 05

  Good job, Randall, there you go.

• 10:16Speaker 05

  Okay, you're doing that one wrong too. Um, I would actually say for all beginners, go with a slate. It's hard to mess up a slate pot call like Brody's got there.

• 10:25Speaker 07

  Oh yeah.

• 10:27Speaker 05

  Alright, let's talk to, uh, Dr. Phil Lavretsky about his, uh, new wild turkey research. Phil, you there? I'm here. Alright. I was just laughing at that whole scenario. Yeah, well, it's meant to be funny, so I'm glad, I'm glad it was entertaining for you. Um, we got Phil here, you might remember Phil from, uh, Meteor Podcast, episode 490, which was titled Duck DNA, Are Wild Ducks Really Wild? Well, now we're gonna find out if wild turkeys are really wild. Wild Turkey DNA, which is the title of Phil's project, is the first citizen science project for turkeys ever attempted. It's a joint effort between Phil's lab at the University of Texas at El Paso,

• 11:11Speaker 05

  Dr. Michael Chamberlain's Wild Turkey Lab at the University of Georgia, Ducks Unlimited, NWTF, and others. So Phil, welcome to the show. Quickly remind us, remember, we're on a tight schedule here, so you gotta be succinct. What was duck DNA all about? And tell me like the most interesting thing that you've learned from doing that project.

• 11:35Speaker 04

  The most interesting, so this is just gonna be about like 40 minutes long. Uh, yeah, so duck DNA was this combination between Ducks Unlimited and myself, thinking about, how can we monitor the genetic integrity of mallards and other waterfowl? And sort of build one of the largest genetic repositories for a group of species. And that's sort of where duck DNA was born out of. And where we are in our second year, we just finished up. Uh, just to give you a bit of a highlight, we went with 700 kits this year as compared to 300 kits. Still 4,000 plus people applied and over 2,000 samples analyzed just this year. We're getting over 2,000 to 3,000, close to 3,000 with the two years of data.

• 12:19Speaker 04

  It's pretty remarkable.

• 12:21Speaker 05

  That's awesome. Congratulations.

• 12:24Speaker 04

  Yeah, it's been hugely successful. The hunters love it. You know, the biggest thing is that it's a direct communication with hunters and they're, they're learning more and more about the bird that they have. And, you know, every time they post something, people can, can like pretend to think that they know what they are. And then, and then they come in and say, aha, this is what it is.

• 12:44Speaker 05

  Right. Alright, so what's the, what's the like, the top thing? What is the most interesting aha thing that's come from this research?

• 12:51Speaker 04

  Uh, actually, all the hot, I mean, one of the things is the monitoring of this whole gamefowl mallard issue with wild mallards and across the board and understanding that. But two other things were super interesting. We now know that Brewer's duck, mallard gadwall go both ways. So the, the male could be a gadwall, the female could, or the male could be a gadwall. Be a gadwall, the male could be a mallard, a pintail, same thing. But the other cool thing is we started finding second year hybrids, meaning those hybrids are obviously fertile and making more kids out there. And so we're starting to learn some of the things that was, uh, that is very difficult to do so, uh, as a single individual in a lifetime,

• 13:33Speaker 04

  uh, let alone through plumage alone, because they start looking like that parent, uh, as they backcross more and more. The, one of the cool things, I think we posted on this, I hope I'm not jumping the gun, but we got a three species hybrid, a true three species hybrid of all the blue wings. So it was a cinnamon blue wing hybrid that bred with a northern shoveler to make a hybrid that this, uh, uh, this guy, uh, harvested in, uh, the San Francisco, Sacramento area of, uh, California. That was super cool. Didn't see that coming.

• 14:04Speaker 05

  Wow. No, I wouldn't have, I wouldn't have either. Alright, so, um, now you're wanting to do this for turkeys. Uh, what are you hoping to learn, uh, with doing wild turkey DNA?

• 14:16Speaker 04

  Yeah, we're just expanding on the edible bird, uh, uh, consortium, so to speak. So moving into turkeys, this was, I have to tell this short, uh, story. I got a call by Mike, uh, Chamberlain on Super Bowl Sunday and he was like, hey, man, there's all these weird heritage birds and things that look kinda weird. Is there any way we could figure out whether they're just domestic birds that people are harvesting? Maybe hybrids, maybe they are just wild birds that have super weird plumage. And that is where wild turkey DNA was born. I was like, that's an interesting question. Very similar to what we're, uh, asking a duck DNA. And we've set up everything, you know, DNA's DNA. So, uh, you know, whatever, five, six weeks later,

• 14:58Speaker 04

  uh, the partnership between Ducks Unlimited, N W T F, Mike, me, and, uh, as well as Low Country, uh, Gamebird Foundation, made it happen for this year. So this is our pilot year. We'll see how it goes. But, uh, the initial ask is if anybody shoots, uh, or harvests a super weird looking or cool looking bird, uh, to just, uh, go ahead and. Getting contact with us through the wildturkeydna.com website. We'll send you a kit. You'll just cut off the tip of the tongue, just like we are doing with duck DNA. Send it to us and we'll start to analyze these turkeys. In the long term, we're hoping to go across all the subspecies, understanding not only hybridization

• 15:39Speaker 04

  and whether domestic birds, these heritage birds, are a problem for other species, the rios, the miriams and so forth, but also whether genetic diversity might be an explanation of declining populations. We already have preliminary data for easterns in South Carolina, Georgia, New York and others that they, large segments of that population are very much looking like second cousins, even half siblings. And that's a real problem when it comes to wildlife. If you don't know, the Florida panther was essentially half sib, full sib, and that was when we started seeing real genetic problems there. And turkeys are trending towards that way, and that's a real problem if that's the case.

• 16:23Speaker 05

  And so that's happening because the population, it's almost like a double whammy because the population's getting smaller and thus you have just less diversity in that smaller population. Is that the origin?

• 16:35Speaker 04

  That's the, that's the origin. So if, especially for easterns, if anybody knows the history, most of those easterns originate from mountains of PA where they were like remnants and then they were basically spread out. So they already went through a bottleneck. And then effectively, all these birds have smaller and smaller home ranges. They don't necessarily like to cross streets, highways. They don't, they stay within and the longer those birds are, the more the connections are severed, the worse they become genetically because the probability of dad mating with their kid increases and increases and increases.

• 17:17Speaker 04

  Plus their liking system where, in essence, a few males contribute every year. So if it's the same brothers constantly with their sisters, it's a problem, right? So those are some of the questions. Habitat is always number one key, but if you've got a bird that is, you know, starting to have issues in nesting and fecundity, how many eggs actually hatch, then that is a compounding effect.

• 17:42Speaker 05

  Right. Oh, man. I was hoping for some good news out of you, Phil.

• 17:46Speaker 06

  Well, I got a question if there could be some good news in places where there's multiple subspecies of turkeys that are mingling, like Yeah. Like in Nebraska, you could, you don't know what you're getting in places, right?

• 18:01Speaker 04

  That is, that, that's a great question. So one of the things that I've always been curious about because I've, I've, I've known about the history of stalking, right? Even in Washington, they went and just like Washington, the Sierra Nevadas of, uh, uh, California. They basically were like, I don't know what's going to take here. So let's just throw a Miriam, Rio and Eastern in all these places and see what happens kind of thing. So it'd be, it's, it would be really cool to get some birds out of those areas to see like exactly what happened. Did one of them actually take, or are they just like a hodgepodge of these three subspecies? The other cool thing will be to go after places that are core habitats known for Rios and Miriam's Goulds, Easterns, um, um,

• 18:42Speaker 04

  Osceola's is, uh, uh, included, but, uh, the only one not oscillated. So we'll go for all the north, the north, North American ones. Uh, uh, is to understand, you know, what does that genetic diversity look like versus, um, you know, populations of Miriam's on the Sky Islands of New Mexico, or the Rios that are in all these little pockets like you, you probably saw in, uh, Texas. So that'll be something really cool. On top of it all is just understanding something that I was not keen on until Mike Chamberlain just sort of, uh, opened my eyes to it, is the number of what is known as a heritage bird. Just so everybody knows, a domestic bird is your white bird at Costco.

• 19:26Speaker 04

  A, a heritage bird is a mix of, uh, that domestic with a wild at some point, creating a weird looking bird. And so, apparently people are putting out these heritage birds to become feral or feralized for one reason or another. And so now the question becomes, how widespread is that? Like people, you know, harvesting cool looking birds. Are they just all just weird heritage birds? Or are they hybrids? Or are they just wild birds with those cool plumages? You know, we'll start to ask the, answer those kinds of questions.

• 19:59Speaker 05

  All right, Phil, tell everybody how they can participate one more time before you go.

• 20:04Speaker 04

  Yeah, yeah. So, please go to the new, brand-new website, wildturkeydna.com. You can also watch us on Instagram at @WildTurkeyDNA or @LavretzkyLab. You can, if you harvest something, go ahead and contact through those means and you'll be able to get a free kit. That's what I wanted to also mention. Anybody that gets selected, everything's completely free. We'll send it to you, you'll send it back to us, and that's a product of both National Wildlife Turkey Federation, as well as others that have contributed donations to make this free for the hunters. So I hope the turkey hunters out there are gonna get just as excited as the duck hunters

• 20:49Speaker 04

  for the duck DNA project that we were doing.

• 20:52Speaker 05

  Oh, I can guarantee it, 100%. Randall gets his first bird.

• 20:56Speaker 04

  We'll put that thing in.

• 20:58Speaker 05

  It doesn't matter what kind of color it has on it.

• 21:00Steven Rinella?

  Snip that thing right out.

• 21:01Speaker 06

  Pure white, Randall. It's gonna be pure white.

• 21:03Speaker 04

  Oh, man. I'm taking my daughter out for her first turkey hunt this year, and I'm definitely, hopefully she gets one, and that thing's going in no matter what it looks like.

• 21:14Speaker 05

  Thanks again, Phil. Ladies and gentlemen, Dr. Phil Lavretsky. Appreciate it.

• 21:18Steven Rinella?

  Thank you, Phil.

• 21:19Speaker 04

  Thank you, guys. Enjoy.

• 21:21Speaker 05

  Thanks, Phil.

• 21:24Steven Rinella?

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• 22:09Steven Rinella?

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• 22:14Speaker 01

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• 22:45Speaker 05

  All right, Phil. The other Phil. Hey. Yeah, I was getting confused there. It can be tricky. Yep. Um, it's time for listener feedback. We have any at this point in time? Uh, we've got a few. Just a reminder to everyone, go ahead and get those questions into the live chat. Um, our first question though is from Andrew. He says, what are good points to bring up in a persuasive speech on reintroducing bison to Colorado? This is for school.

• 23:12Speaker 05

  Um, man, instead of going AI, he's bigger and he'll just write into media radio. Instead of artificial intelligence, he'll go with half. I'm gonna pass this one off to Randall. Sure. Um, it's a tough one. I think you could point out that, uh, bison are native and... Good for the land. Good for the land. I'd tell them to go read some stuff on APR's website. That's a great point, Brody. Uh, yeah. American Prairie Reserve. I mean, it's tough because they're not really reintroduced anywhere as like a wild species. If you're talking about like a APR style model, I would go to APR and, and read about their, uh, program.

• 23:58Speaker 05

  Plus, it's good for bison. The more populations we have, the more genetic diversity we have. You will run into some, uh, pushback on that issue. I'll just let you know. Yep, yep. But it's an excellent topic. I'm guessing he has like, he's been asked to write a persuasive speech and, uh, he just happens to be choosing this topic. Uh, yeah, yeah. So it'll be, it'll be good practice for him. What else we got, Phil? Joe asks, Yanis, are you running?

• 24:26Speaker 06

  Slash training for any races in the near future.

• 24:28Speaker 05

  Oh buddy, we don't have enough time to talk about this today. We need a separate.

• 24:33Speaker 06

  You have to keep going on about how we don't have any time, but I have yet to see any evidence to that. I think we've got all the time in the world.

• 24:39Speaker 05

  Oh, oh, good. Well, listen, we just have a all company meeting. And I want this to end in time so that I can get some pizza in my belly before that meeting. We're all gonna go get pizza, of course. Okay, can I join?

• 24:52Speaker 07

  I literally, when I drove into the office today, I opened up my calendar and I looked at the timing of the meeting and I was like, wanna, yeah.

• 24:58Speaker 05

  Oh, yeah.

• 24:59Speaker 07

  We're gonna go get pizza.

• 24:59Speaker 05

  Yeah, we'll be getting pizza at the Bozeman Marketing Deli. If you pass through town or if you're a resident here, go check them out. Great sandwiches and I love their pizza.

• 25:11Speaker 06

  Let's refocus on the running thing. Yeah.

• 25:13Speaker 05

  Yep.

• 25:13Speaker 06

  Tip, tip, tip number one, pizza for lunch.

• 25:15Speaker 07

  Pizza AKA running fuel.

• 25:17Speaker 05

  Yeah. Hey, um, when I ran my 50 miler last year, I ate a slice of pizza halfway through and it definitely helped me to the finish line. Uh, Joe, yes, I am training. I'm running the, I've signed up for the Crazy Mountain 100 this year and so, uh, yeah, my knees are a little bit sore. I've been getting after it. Did some intervals yesterday. Five minutes uphill as hard as I could go, then five minutes chill downhill and did that eight times in a row. I was tired afterwards.

• 25:48Speaker 07

  Hmm.

• 25:48Speaker 05

  Uh, so yeah, that's at the end of July. Um, so I'm feeling like I'm in a really good spot at the moment and, uh, I've still got, I don't know, three or four months to kind of keep building on it. Coach says, I have a coach. I have a logger, I have a coach. I got a, I got a, a sound engineer. It's great.

• 26:08Speaker 07

  Um, heavy lies the crown.

• 26:10Speaker 05

  Uh, but, uh, she says I could do it right now. She said it would hurt a little bit, but she said I could pull it off right now.

• 26:18Speaker 06

  What's your, uh, what's your goal?

• 26:20Speaker 05

  My goal is 30 hours.

• 26:23Speaker 07

  30 hours.

• 26:23Speaker 05

  Yeah, I haven't said this publicly yet, might as well do it now. Uh, Cam Haynes ran it, uh, the inaugural year of this race, which was four years ago, I believe. He ran it in about 34 hours. Um, the course was slightly different, so I'm giving him an hour for that. Um, we're gonna be roughly the same age. He might be a little bit older.

• 26:44Speaker 07

  So adjusted, adjusted for the, the course change, you're trying to beat Cam Haynes by three hours.

• 26:49Speaker 05

  I'm trying to beat Cam Haynes's time.

• 26:51Speaker 07

  Seems reasonable.

• 26:52Speaker 05

  If I can do it in 30 hours, I'll solidly do that. Um, but, uh, yeah, that's my goal is 30 hours.

• 27:00Speaker 07

  If I'm around that weekend, I'll be packing in a pizza for you.

• 27:03Speaker 05

  Yeah, buddy, that's what I'm talking about. There's some great spots to spectate that race, uh, in the crazy mountains, so, alright. Are we, uh, we got time for one more, Phil? Yeah, we need to move on to Kyle.

• 27:15Speaker 07

  Got a good one.

• 27:15Speaker 05

  Yannis, this is probably the fastest we've ever gotten the listener feedback, so like. Oh, yeah. Don't we have multiple listener feedback sections? We've got one more at the end, but I mean, we've got, we've got time. I know, I know you want pizza, but the, the audience deserves a show, Yannis. No, listen, I know, but I feel like the pressure to keep this show, uh, moving along, that's all I hear about. You're doing a great job. I'll, I'll, I'll let you know if it starts to drag. Uh, we've got a lot of these questions.

• 27:41Speaker 06

  Spencer hasn't commented yet, so we're good.

• 27:44Speaker 05

  That's when you know. Um, we've got, we've had a lot, this is again, a blanket question, it could go on forever, but, but for some pros, if you had some, some tips for very, I mean, Randall's in the room, maybe Randall's got some questions. We've got a lot of questions about first time turkey hunters. Kanye Northeastern, interesting name, is asking specifically about Miriam's, but we've, we've had several questions about, about just this first time turkey hunters in general, like maybe, uh, don't overload them with. Info, but any sort of like, like first time tips.

• 28:14Speaker 06

  What you got?

• 28:16Speaker 05

  Well, I already gave one. I would say if you're, if you're just starting out with the calling business, get yourself a pot call, a slate, mind you. I feel like they are the simplest to use. That's why I started my wife on like the second time she walked into the woods was one.

• 28:32Speaker 06

  Make a lot of different noises with them.

• 28:34Speaker 05

  Yeah. She had a conversation with a gobbler the first time she tried it, maybe second time. Other hot tips for beginners, like with any game, do the homework and find the game first before you go out there and hunting. I think it's really easy just to walk into the woods and start squawking on a box call and not be anywhere near a turkey.

• 28:57Speaker 06

  Yeah. And one I would say that I still have trouble with is the old adage that you kill turkeys with your ass, not your feet.

• 29:06Speaker 05

  Hmm.

• 29:08Speaker 06

  Patience.

• 29:09Speaker 05

  Hundred percent.

• 29:10Speaker 06

  You know, granted this, he was asking about Miriam's and you gotta, sometimes you gotta cover ground hunting those, but like, yeah, like, sit down and call. And if you get an answer, like, sit there for as long as you can. Cause sometimes it takes them a long time to come in.

• 29:28Speaker 05

  100%. Yeah, that's a good tip, man. Your butt can kill probably more turkeys than your leg skin. We all love to run a gun and call them all in, but that's how I killed my bird this year was by just sitting down and waiting. And sometimes you gotta do that. Depends on what's more important to you. The entertainment factor of calling and seeing the show, meaning when they're strutting, gobbling and all that, or do you just want two lobes of a breast? Two thighs, two legs.

• 30:00Speaker 06

  Just bushwhack them.

• 30:00Speaker 05

  Two wings. Yeah.

• 30:02Speaker 06

  You know something that's paid off for me that I think we learned from Mike Chamberlain? Is he told us, I shouldn't even tell people this. He told us that, um, like if you, if you have a gobbler or gobblers.

• 30:16Speaker 05

  Mm hmm.

• 30:17Speaker 06

  On the roost in the morning, they fly down, you don't kill them. They like go the wrong way like they always do.

• 30:22Speaker 05

  Yeah.

• 30:23Speaker 06

  He told us that those birds will almost always come back to that roost area, like late morning, early afternoon.

• 30:30Speaker 05

  Yep.

• 30:31Speaker 06

  Which has gotten me a bird or two.

• 30:33Speaker 05

  Oh, for sure. We saw it in Texas. Max and I were, we got onto a bird that was gobbling hard at like two in the afternoon. He was, he was probably two, 300 yards from the roost tree. But he had found, he had found a strut zone or that was his strut zone. He was like in this nice little cove on the rivers, all green. He's in there just hammering. We got to within a hundred yards of him and he, we couldn't break him. But when he decided to move, he basically went and did the same thing within a hundred yards of the roost tree.

• 31:03Speaker 06

  Right.

• 31:03Speaker 05

  He was going to spend the rest of the day sitting there gobbling at the roost tree, being like, hey ladies, come back here, roost with me tonight. Um, so yeah, and again, that's another way that your buck would kill them is just by sitting at that roost tree. I can keep going.

• 31:20Steven Rinella?

  On the other side of the coin, let's do one more. On the other side of the coin, Canadian Hunter asks, any spring bear tips? From Dr. Randall. I'm guessing for like first timers, if you would have any sort of.

• 31:29Speaker 05

  Hmm.

• 31:30Steven Rinella?

  Intro to.

• 31:31Speaker 05

  I need to listen here too.

• 31:33Speaker 07

  Um, I would say

• 31:37Speaker 07

  that you just need to have faith.

• 31:42Speaker 07

  I think like you can stare at a hillside for a really long time and there's not a bear there. And then all of a sudden there's a bear there. And I think like, if you're used to glassing, like, like serious glassing, it's probably easier, but if you are not a glasser, um, just have all the patience in the world and know that like.

• 32:05Speaker 07

  The bears aren't going to be there right, well, sometimes they are, right? When you start looking, I mean, you've just got to keep your eyes open.

• 32:11Speaker 05

  Yeah.

• 32:11Speaker 07

  And, uh.

• 32:13Speaker 05

  But I feel like it's a pretty casual glass, right? It's not like you're having to pound it like for.

• 32:18Speaker 07

  You're not going to pick them. Yeah, you're not going to pick out an ear or anything, but like, like you could watch a whole hillside with a ton of little tiny pockets. And you look at them all and you're like, there's not a bear here. And then all of a sudden, there's one in that pocket.

• 32:33Speaker 06

  Have you, um, something I've heard a lot about spring bear hunting? Um, have you found it to be true that the evenings are best?

• 32:44Speaker 07

  Um.

• 32:45Speaker 06

  Or just when you find them, you find them?

• 32:47Speaker 07

  I, I feel like when you find them, you find them, especially earlier in the season. I mean, I've, I've seen bears, like I've been out backpacking and like woken up in the morning and seen two or three bears in the morning, you know? And I feel like mid afternoon, you'll see them a lot of times. It's, it's funny because I feel like that's the conventional wisdom and you hear a lot of people that know a lot of stuff, a lot of, you know, people that know a lot about bear hunting will say that. But in my experience at least, I've, it's kind of a crap shoot. It's like the more time you're out there, the more likely you are to see a bear. But I definitely know like a lot of guys that, you know, nap through the afternoon and get out in the early evening.

• 33:30Speaker 05

  I definitely feel like, and this is across many states where I've done spring bear hunting, but it seems like this, the evenings have been better. I mean, southeast Alaska.

• 33:40Speaker 07

  Yeah.

• 33:40Speaker 05

  There's no doubt about it, that those last two, three hours seem are more productive.

• 33:45Speaker 07

  Yeah, or the tide.

• 33:48Speaker 05

  Yeah, that's a big one too.

• 33:49Speaker 07

  Yeah, I killed my bear up there at like probably 10:00 in the morning. Cause we were just timing the tide.

• 33:56Speaker 05

  Hunting low tide.

• 33:57Speaker 07

  Yeah, because they're coming down on those rocks. But yeah, it's, I don't know, um.

• 34:02Speaker 06

  Corey, what do you got to say about spring bear? You love it.

• 34:05Speaker 05

  Corey likes to, likes to hunt some spring bears. Is Mike on? Uh, it'll be on for the YouTube audience, but not for the podcast audience. So apologies to the podcast. You want to get on a different mic or something?

• 34:16Speaker 07

  Lame.

• 34:17Speaker 05

  I mean, no, the only ones I have on are the one, are the hosts.

• 34:19Speaker 06

  Sorry I screwed you up, Phil.

• 34:21Speaker 05

  That's okay, Brody. You didn't know.

• 34:22Speaker 07

  Just talk with your chest.

• 34:24Speaker 04

  Love bear hunting. Uh, now that I have a kid and it's harder to bear hunt with a kid, it's, turkey hunting's a lot easier. And until I'm old and can't pound the mountains anymore, I'll keep bear hunting. When the day comes, I'll, then I'll get more excited about turkey hunting.

• 34:40Speaker 06

  Was that an underhanded insult of turkey hunting there?

• 34:43Speaker 04

  No.

• 34:44Speaker 06

  It sure sounded like it. Alright.

• 34:47Speaker 05

  Hmm.

• 34:47Speaker 07

  I mean, I, I will qualify what I said earlier. Like, I'm not trying to get up and be glassing at first light. Like, I'm not, I'm not saying that, but.

• 34:55Speaker 04

  It's hard when the sun goes down at 10 o'clock.

• 34:57Speaker 07

  Yeah, exactly. Like, there's long evenings, but, but I do think like you're not wasting time if you're sitting there, you know, checking spots and.

• 35:05Speaker 05

  Yeah.

• 35:06Speaker 07

  Just looking.

• 35:07Speaker 05

  Yeah, I, I find it to be very casual hunting. Like, bring a book, glance up from the book every five, 10 minutes.

• 35:14Speaker 07

  Mm-hmm.

• 35:15Speaker 05

  Gl- glass your hill. Cause again, like you said, it's not like you're gonna see a part of a bear. Usually, all of a sudden, you look across the hillside and you're like, holy shit, there's a big old black spot that's walking.

• 35:25Speaker 07

  Yeah, exactly. And that's what, I mean, I kinda like that about it. Cause you can just sort of get out and watch the birds, like stare off into the distance, kind of. Stop thinking for about 10, 15 minutes and then get back to the hunting.

• 35:39Speaker 06

  Turkey's gobble.

• 35:39Speaker 07

  Exactly.

• 35:40Speaker 05

  Ooh, if that happened, buddy, I'd be out. Out.

• 35:43Speaker 04

  What tastes better?

• 35:45Speaker 05

  Turkeys. I don't know. I like eating bears.

• 35:48Speaker 04

  Come on now. You can find a turkey at a grocery store.

• 35:52Speaker 05

  No, not, not the kind of turkeys I eat.

• 35:56Speaker 06

  There ain't a bear nugget in the world that tastes as good as a turkey nugget.

• 36:00Speaker 05

  Dude, I'm, right, right now, I followed Jesse's, uh, Jesse Griffiths recipe from the Turkey Book for Fried Turkey. I started yesterday when I did a brine. His brine has pickle juice, uh, a whole lemon in there, and then the basics, you know, some salt and sugar, bay leaves. And then it's been si- that was for four or six hours and then it's been sitting in buttermilk and hot sauce overnight. And then later tonight, I'm gonna dredge those suckers in some seasoned flour. It'll be heavy on celery seed and black pepper. And I'm making some mashed potatoes. I might even do some gravy. I'm gonna do some of those biscuits we talked about. Let's go, baby.

• 36:41Speaker 07

  What time is that? What time is that? Tonight?

• 36:44Speaker 05

  Yeah, it's for my brother-in-law's, uh, belated birthday, so we already have guests, otherwise I'd have you over for that, but, uh, they're coming. All right, Phil, I think it's time to move on to Kyle.

• 36:54Speaker 07

  Yeah, Phil, how's the timing looking now?

• 36:56Speaker 06

  It's looking perfect now.

• 36:57Speaker 07

  Fantastic.

• 36:58Speaker 05

  Damn, we're good. Good job, Brody and, uh, Randall.

• 37:03Speaker 07

  Thank you.

• 37:04Speaker 05

  All right, we're on to Kyle Lybarger. Like I said earlier, man, this guy, I absolutely love his Instagram posts. Are you guys familiar? You guys file Kyle? Like, I don't know. I had never been that interested in native plants and I guess pretty much mostly native plants is what Kyle talks about. But like, when he puts it out there on the old gram, I'm like, hell yeah, that's awesome. That's great. And then how, uh, how, uh, how much of a, uh, a fighter he is, uh, what's the word I'm looking for? Not protester, Randall.

• 37:38Speaker 07

  What would you call it, Kyle?

• 37:38Speaker 06

  Advocate?

• 37:39Speaker 05

  Advocate. Yes, for these places that need, you know, help, you know, no one, they can't, the plants don't get to talk for themselves. So we need people like Kyle out there, um, helping keep them, keeping them around for future generations.

• 37:54Speaker 06

  Kyle, really quick, your, your mic is muted right now. If you wanna go ahead and unmute that.

• 37:58Speaker 05

  Oh, I was just gonna do all the talking for Kyle.

• 38:01Speaker 06

  Just look at his face. Hey, as my friend says, uh, um, I'm not a, uh, environmental extremist. Uh, I'm an extreme environmentalist. Maybe, maybe that's a better way to put it, but I, I honestly am more of a conservationist and, and, and, uh, those plants, I used to be in the same boat. I'd walk right past them and, and never even notice them or, or pay, pay any mind to them whatsoever, but, um, when, uh, when I, when I was on a property, uh, I guess back in like 2018, it just had a ton of wildlife. And I was like, what, what the heck's going on with this place? And I saw the color, man, it like, it just, uh, a switch went off and, and, uh, it all, it all started to make sense why, why, you know, that's.

• 38:46Speaker 06

  That's the habitat. Without that, you don't have wildlife, so.

• 38:49Speaker 05

  So that's the switch that went off is that you were there, you saw a pile of animals and then you looked around and you went, oh my gosh, look at, look at the habitat, of course.

• 38:57Speaker 06

  Yeah, you could, you could hear like, you could hear like the, the amount of insects there too, which is, which is crazy. When you're in a place that's got a ton of diversity, there's gonna be a ton of insects and a ton of, ton of birds because of that.

• 39:09Speaker 05

  Okay, hold on. That, that, that's the perfect segue. You, you used the word insects. In a recent Instagram post, you said, everybody's heard the, the, uh, um, quote, a cattle farmer is really a grass farmer. And then you said,

• 39:24Speaker 06

  Yeah.

• 39:24Speaker 05

  and a turkey hunter should be a, you said managing for insects, but should be like an insect farmer. So explain, explain that for me.

• 39:35Speaker 06

  Um, well, I mean, to me, it's, it, uh, kind of puts it into more, uh, simplistic terms, but it's, you know, that's the foundation. If you want, if you want to have great cattle, you have to have great pastures and you have to have healthy pastures. If you want to have great turkey populations, you need to have a lot of insects because that's, that's what the pults are eating and you need to have a lot of seeds and a lot of other things as well, like, uh, you know, and amphibians and, and salamanders. Uh, down here, that's, uh, when they're, when turkeys are scratching around, they're eating a lot of salamanders. Um, and snails and things like that that you wouldn't even think about. Um, but, uh, and, uh, I'll, this is, uh, this is something I guess I observed in one of Cal's posts.

• 40:19Speaker 06

  Um, I guess it was a couple of years ago. It may have been a photo he was sharing that somebody sent into him, but he showed a turkey crop that had a bunch of that, uh, that horsetail reed. Have y'all, you know that, those like, it's a, it's called horsetail. That's what I call it. I forget the scientific name, but it's got those little segments.

• 40:34Speaker 05

  Yep.

• 40:34Speaker 06

  You can like pull apart. Yeah, it's hollow and, uh, and it was, this, uh, turkey crop was like slap full of that stuff. And I just read about how. Native Americans use that to like glaze the inside of their pottery because it had like high silica content and uh and I was just I was like I wonder if that silica that has to be beneficial for turkeys and and of course there was some research that somebody had done about uh feeding uh feeding some feed to like domestic turkeys that had higher silica content uh having better better survival rates and poles and stuff like that so um I thought that was pretty interesting uh even even plants you wouldn't think of uh oh you you can never you can never really know what all a turkey is gonna need but if you just

• 41:18Speaker 06

  throw the whole buffet at them they're gonna have what they need most of the time so.

• 41:22Speaker 05

  Yeah, why is it that we don't have you're often talking about prairies and and remnants of prairies and and like tell me what why we don't have a lot of the the prairies and and and then again why I guess you've kind of been talking about why they're so beneficial but specifically about the prairies.

• 41:42Speaker 06

  Yeah, I mean the in the southeast here our prairies were gone before the camera was even invented uh so if you wanna if you wanna like learn about the prairies that used to be here you have to go way back to these like historic surveys and writings uh you know I I read a lot of surveys that were done in the early eighteen hundreds uh you know and and a lot of times they're they're you know marking section corners and they can't even find trees close by and so they're having to use stakes and so uh you know then that tells you that that area used to be a prairie uh but all of it in the southeast was turned into cotton fields um uh pretty much all of it was except for the rocky places and the areas that were too wet um and so now if you if you find a prairie remnant

• 42:27Speaker 06

  or remnant grassland it's gonna be in those rocky areas or where like a power line goes across a mountain or like a steep spot where there's not flat ground that you could plant crops on so it was our dominant ecosystem in the southeast and people find that hard to believe but that's also including things like uh longleaf ecosystems which people think of as forests but like ninety-nine percent. Of the diversity in a longleaf ecosystem is in the understory in that grassland that's underneath.

• 42:56Speaker 05

  So. Longleaf, uh, being longleaf pine, correct?

• 42:59Speaker 06

  Yep, yep, longleaf pine. And, uh, and so we had shortleaf pine savannas and oak savannas, oak hickory savannas. Uh, but we also had glades and prairies and thins and bogs and just a, and whole array of, of ecosystems. And it was just a mosaic, just a mix of those different ecosystems across the southeast.

• 43:19Speaker 05

  Kyle, you've got some pictures or you sent Phil some pictures, right? Of some, of some habitat work that you guys have been doing. Uh, when, when these pop up here, can you see those two? Walk us through a little bit of what, what we're looking at and, uh, what you would call that habitat type.

• 43:37Speaker 06

  Yeah. So that's a glade or a baron. And just like, you can see the power line up in the top right hand corner. Um, so that was a power line right away that, uh, that kind of saved this prairie. That line of cedars you see in front of you, that used to be like an impenetrable wall of cedars. And so the only grassland stuff left is what was right there on the power line. Everything else, uh, had turned into a shaded out thicket of cedars. And so you lost all that biodiversity underneath, all that plant diversity. And, uh, and then now we've opened it back up. You can see, you can see there's some openings in those woods now where we, uh, had some, uh, Mennonite loggers come in and remove some cedars. We reintroduced fire to it and, uh, place is thriving now. So.

• 44:22Speaker 06

  Yeah. Oh, that's a Nashville breadroot, which is pretty uncommon. Uh, it's really only found like around Nashville and in a few little spots in Alabama. And it grows on limestone, but you'll have, I think there's some breadroot out west. They had these huge tubers, um, that was like, it was a, it was a main food source for, for Native Americans.

• 44:42Speaker 05

  Balsam root, is that what, the yellow ones?

• 44:44Speaker 06

  Uh.

• 44:45Speaker 05

  Mmm, breadroot.

• 44:47Speaker 06

  It's kind of like, it looks like lupine, kinda, the leaves do. Um, but, uh, there's a, there's one out west that everybody talks about. Uh, maybe only in the botanical, like the botanist world, uh, people, that's the more common one. Uh, but this is that same blade, man, Alabama lark's fur. That's only found in Alabama. Um, and this is one of those places where there's just insects everywhere. It's just, it's, it's incredible. It's like a time capsule.

• 45:13Speaker 05

  And the tur- I'm sure the turkeys probably eat the plants, but they're all, they're there for the, for the bugs, right?

• 45:19Speaker 07

  Speak of the devil.

• 45:20Speaker 06

  Insects. Yeah. Yeah. That's my buddy Alan who, uh, who bought, uh, one of these glades. So, uh, we, we got 24 acres next door that has, uh, federally endangered Leaky Prairie Clover on it. He bought this population. Uh, I was just trying to, there was like 1,200 acres that came up for sale at once. It had, that had seven of the eight populations of Leaky Prairie Clover in Alabama. Um, so it, it was going to be split up into a million pieces and I was trying to get everybody I could to buy a population of this and, and uh, he ended up with this blade and it's, it's a absolute incredible example of a, of a limestone blade.

• 45:58Speaker 05

  How many of those populations, populations did you guys buy in the end?

• 46:02Speaker 06

  Uh, there's, there's six that are being managed now. Six of the eight.

• 46:06Speaker 05

  Great.

• 46:07Speaker 06

  And two year, two years ago, there were none, none of them were being managed. And so, so that Leaky Prairie Clover that's on there is federally endangered, but there's just like a ton of other rare species that grow there too. Uh, so we're conserving a federally endangered plant, but also, you know, hundreds of other plant species that are high conservation value. And then the, the benefits to that is there's a lot of wildlife there. There's still wild quail and, um, you know, it's a, you know, great place for hunting and recreating. So.

• 46:36Speaker 05

  Not just good for turkeys.

• 46:38Speaker 06

  Yeah, yeah. It's good for, uh, people who like to look at plants too. So.

• 46:43Speaker 05

  Right, right.

• 46:44Speaker 06

  If that has any, if that has any value in real estate.

• 46:49Speaker 07

  It's hard to quantify.

• 46:50Speaker 05

  All right. Well, folks, you can find more, uh, about what Kyle's doing, um, at, uh, well, it's up on the screen there. If you just listen, it's Kyle underscore live barger. And then there's also, it's, uh, just at native habitat project on Instagram too. Is that right?

• 47:05Speaker 06

  Yeah, yeah.

• 47:05Speaker 05

  Yeah.

• 47:06Speaker 06

  Native habitat project.

• 47:06Speaker 05

  But go check it out. Like I said, even if you're not into, uh, plants, native, uh, plants, ecosystems, after you watch a couple of Kyle's posts, you will be. Any other questions, boys? You guys have for Kyle?

• 47:20Speaker 06

  I'm good.

• 47:20Speaker 07

  No, we just gotta get you back on one minute fishing again here.

• 47:24Speaker 06

  Hey, hey, I, I had, that's what I was gonna say before I left. I have to, this is gonna tell, sound like a fishing story, but as soon as y'all hung up, my first cast, it was within like five seconds. I caught a, caught the biggest crappie of the day.

• 47:37Speaker 07

  That's what they all say, Kyle. That's what they all say.

• 47:40Speaker 06

  I knew you wouldn't believe me.

• 47:42Speaker 05

  Hey, well, now that the ice is off, well, I'm guessing you didn't have any ice down there in Alabama. But now the ice is off, I'm sure we'll be doing more, uh, one minute fishing. So thanks again for stopping by, Kyle. We'll be in touch.

• 47:54Speaker 06

  Yeah, thanks, y'all.

• 47:55Speaker 07

  Thank you.

• 47:57Speaker 05

  Okay, now, we are on to a Turkey Week hot tip brought to you by none other than our, uh, he's not our very own, but he's, he's part of our family here.

• 48:10Speaker 06

  Friend of the program.

• 48:11Speaker 05

  Yep, Jesse Griffiths, Chef Jesse Griffiths, owner of Dai Dua. Let me know when you got that ready to play, Phil.

• 48:18Speaker 06

  Well, we got important business to get to first.

• 48:20Speaker 05

  Oh, which is what?

• 48:42Speaker 05

  Randall, your face there, uh, listening to that, like a kid in a candy store.

• 48:47Speaker 07

  Phil, what, that's, when did you do that one?

• 48:50Speaker 06

  Oh, it was a few weeks ago.

• 48:51Speaker 07

  Oh, it's brilliant.

• 48:52Speaker 06

  I, I appreciate that. Thanks, Randall.

• 48:54Speaker 05

  Phil is brilliant.

• 48:55Speaker 06

  You know who doesn't like that one is Bro, uh, Brody and Steve because it's too, it's too modern. It's too pop.

• 48:59Speaker 05

  Yeah, I think you've done better work.

• 49:01Speaker 06

  Yeah.

• 49:01Speaker 07

  Oh, yeah. Is that a, uh?

• 49:04Speaker 05

  I don't agree.

• 49:04Speaker 06

  It's Chapel Rowan there.

• 49:05Speaker 07

  That's what, yeah. At first I was thinking it was like an eighties song, but no, that's just the, the vibe.

• 49:10Speaker 05

  Dude, I got two girls, you know, 11 and 13 year old. I'm all in on pop right now. You know, it's like, if you can't beat them, join them kind of a thing. So, yeah, bring it.

• 49:19Speaker 06

  They call that pop-ism. Okay, that was an, that was an, that was an actual music journalism movement in like the, uh, mid to, sorry. Uh, here's Jesse.

• 49:28Speaker 07

  Jesse Griffiths.

• 49:32Speaker 06

  Alright, hot tip, making biscuits. You need to get your butter incorporated into your flour. Use a cheese grater, doesn't have to be a broken cheese grater. But this one is broken, but it'll still work. And so you grate your butter into flour, a little bit of salt, some baking powder, and then it's already in the exact size pieces that you need to make the perfect biscuit, which goes great with fried turkey.

• 50:05Speaker 05

  Hmm. Love that guy.

• 50:07Speaker 07

  Jesse Griffiths. I got my own hot tip here.

• 50:10Speaker 05

  Oh, please, add on.

• 50:12Speaker 06

  Hey, I'm Jesse Griffiths.

• 50:13Speaker 05

  Oh, we're doing two.

• 50:14Speaker 06

  I'm gonna do a hot tip today. These are some beautiful, fresh turkey tenderloins from a big old Rio that Yanni shot today. And I'm going to remove these tendons from these nice tenderloins with a fork. So you get on the pointy end, just grip that tendon. Come in with a fork, put the tines on either side, grip said tendon, and just pull it like this, and it'll pull the entire tendon out like that. If you're making stock, this is great addition stock because it's collagen, it'll convert over to gelatin. So save those up for your stock,

• 50:57Speaker 06

  and then you have a perfectly tendon-free tenderloin that can now grind, dredge, and fry.

• 51:09Speaker 05

  Do you still have something to add?

• 51:11Speaker 07

  I do.

• 51:13Speaker 07

  You know, you're making your morning toast, and you realize that all the butter's in the fridge, and it's too hard to spread well. You don't want to tear up that toast, especially if you're using cheap sandwich bread.

• 51:25Speaker 05

  Yeah, that's why I was thinking, man, just leave his butter out on the counter.

• 51:29Speaker 07

  Well, sometimes you use all the counter butter the night before.

• 51:32Speaker 05

  Okay, I'm tracking.

• 51:33Speaker 07

  So if you find yourself in that situation, you get out the cheese grater. And you grate your butter on your toast. That way you don't have to just tear up that beautiful Wonder Bread.

• 51:43Speaker 05

  So you were already aware of this hot tip?

• 51:46Speaker 07

  That was a hot tip just to show that I already knew that hot tip. Which is the best kind of hot tip.

• 51:53Speaker 05

  Brody, you're a biscuit maker, right?

• 51:55Speaker 06

  Mm-hmm.

• 51:56Speaker 05

  Or isn't it? It's a little bit of a pain in the butt to sit there with like a knife and, and, and...

• 52:00Speaker 06

  Or the, uh, the thing you use to mash potatoes, whatever that thing is called. You know that.

• 52:06Speaker 05

  Well, I believe it. That thing, what is that, uh, tool called? No, but it's not the one you use for mashed potatoes. There's one that actually is meant to cut butter into flour.

• 52:15Speaker 07

  Oh, yeah, yeah.

• 52:15Speaker 05

  Pastry cutter, I believe.

• 52:17Speaker 06

  Mm-hmm.

• 52:17Speaker 05

  And, um, but anyways, you still gotta cut the butter up into pieces and then cut it into the flour. With this method here, it's small enough, thin enough, that you don't have to do the cutting part anymore. Like, you don't have to do the cutting into the flour. You can basically just start adding your wet ingredients and start doing the mixing.

• 52:35Speaker 06

  Don't do what my son does, which is just melt the butter in a microwave and then pour it.

• 52:39Speaker 05

  No, no, no. That will, that's like...

• 52:42Speaker 07

  I've done that on my toast before, too.

• 52:45Speaker 05

  Your bu- your butter or any fat that you're using, the other day I did half butter, half lard. It's gotta be cold. If you, if it gets all melty, you're just gonna, I don't even know what's gonna happen. Jesse could explain that. The other hot tip, I did that yesterday in preparation for making my fried turkey. Holy shit, does that work a lot better than trying to fillet that chunk of silver skin out of there with a knife. Way faster.

• 53:10Speaker 06

  Yeah.

• 53:12Speaker 05

  Do you guys have an opinion on, uh, which hot tip of Jesse's was better?

• 53:16Speaker 06

  I've used that, the tenderloin one for a long time.

• 53:20Speaker 05

  Oh, you already knew that one?

• 53:22Speaker 07

  Mm.

• 53:23Speaker 05

  Man. Maybe everybody knows these tips.

• 53:25Speaker 07

  I'm gonna go with the, uh, butter and the cheese grater.

• 53:28Speaker 06

  Yeah, if you want some badass biscuits, I think that's a...

• 53:33Speaker 05

  Okay. I'm gonna disagree with you guys and think that for turkey week, you know, taking the silver skin out of those tenderloins, uh, with the fork is the better hot tip. But still, it's two to one. Uh, so Jesse, you're a winner either way.

• 53:47Speaker 07

  Yeah. Congratulations.

• 53:48Speaker 05

  Nice tips. Thanks for, uh, thanks for doing those for me down there in Tejas.

• 53:54Steven Rinella?

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• 55:16Steven Rinella?

  All right, that brings us to my logger. Love calling Wyatt my logger. Wyatt, what's happening?

• 55:25Speaker 05

  How's it going, guys?

• 55:27Steven Rinella?

  It's going great. Although you're the one, you're outside under bluebird skies, and we're in this stuffy podcast studio, but it looks nice there.

• 55:36Speaker 05

  Yeah, man, I have no complaints today. Beautiful day, about 60 degrees here, tail end of wintertime. That's about all you could ask for.

• 55:45Steven Rinella?

  All right, bring us up to speed. This is a very selfish guess on my part. No one else really cares what Wyatt's doing up here.

• 55:52Speaker 06

  Well, I will if you ever invite us to go hunting there.

• 55:55Steven Rinella?

  You haven't been invited yet?

• 55:57Speaker 06

  No.

• 55:57Steven Rinella?

  Oh, okay. Well, I'll take care of that right after this show. Yeah, and the video might be kind of hit or miss with Wyatt as he moves through the property, so.

• 56:04Speaker 05

  Apologies to the YouTube audience. It might fluctuate a bit. All right, we'll try to explain everything that we're seeing, but Wyatt's been up there logging my dad my place now for, geez, I don't know, since about September, October of last year. And where are we at right now, Wyatt?

• 56:26Speaker 06

  Yeah, this one's been a bit of a process, but I'm gonna flip you around here if I can. It doesn't look like I can. I'll turn you around like this. So I don't know what all you guys can see, but right down here.

• 56:42Speaker 05

  Wow.

• 56:43Speaker 06

  We've done kind of a clear cut. This is the area that Yanni's gonna be turning into kind of an oak savanna.

• 56:51Speaker 06

  And the way that we designed this property was not only for, you know, timber management, but also for wildlife habitat management. You can see down here, we kind of left a pocket of white oak trees. They're gonna be left for mass crop and savanna purposes. Yeah, and there's a couple of different goals on this one. You know, there's a small part of the property that's gonna be kind of converted back into an oak savanna. We are managing for an oak forest and then a young oak forest. And then if you, I'm gonna try not to move too fast here. But if you look behind me back here, we did leave kind of a mature stand of residual oak trees.

• 57:34Speaker 06

  How many acres is there, Yanni?

• 57:36Speaker 05

  Uh, yeah, the ridge tops, yeah, depending on, you know, where you demarcate it, it'd be six to eight acres.

• 57:43Speaker 06

  Yeah, and so what we've done here is we've pretty well impacted the majority of a 40-acre parcel. Like I said, with the intent to convert it back into better habitat and all the benefits that young forests bring.

• 57:56Speaker 05

  All right, how is this gonna, how is what we're looking at there? And just for folks that are, that can see this, you can see those, the thicker forest in the background of that video. That's what that place looked like too, is a closed canopy, you know, mixed upland oak forest. And now you can see, we have, we're letting a lot of sunlight hit the ground there. But tell us how that's gonna be beneficial to turkeys.

• 58:22Speaker 06

  Yeah, man. Forest is great for a lot of different types of animals, especially in this area. Um, this area used to be really heavily impacted by fire. There was kind of always constant young forest happening, constant regeneration happening. Um, that doesn't happen quite so much anymore. Uh, so species like turkey, the rough grouse, deer, non-game species, they all rely on not only mature forests, but also that young forest type. Um, when you're talking about turkey specifically, I mean, what we're doing here, as you can see behind me, we've got, um, the mature stand, you know, those trees are going to be left for, uh, mass crop producers are going to be left for roosting trees. Um, and then as you transition into this, uh, oak savanna, um,

• 59:06Speaker 06

  we're going to have an edge here that's going to be great for nesting and brooding. And then when you get out into that clear cut area in the, uh, savanna area, now I'm not a savanna expert. Um, but the, the interesting thing about converting things back to savanna is you not only get the, the use of the trees, but there's also a lot going on on the ground with the forbs and the plants and everything. Um, you're going to create a lot more insects, a lot more food for the turkeys. You get an open area like that, turkeys love to strut out in those open areas, um, roost up in the trees where they can see something, um, you know, from that savanna.

• 59:44Speaker 05

  Yeah, it's interesting. You sent me some, uh, a, a little publication from, I think it was the sixties or maybe even the late fifties yesterday. And it said that at a time was, that was like one of Wisconsin, at least in the southern half of Wisconsin, oak savannas were one of the dominant landscapes. And now it's one of the hardest to find landscapes in, uh, the, in Wisconsin.

• 1:00:08Speaker 06

  Yeah, you're absolutely right. Um, savanna or, you know, southern Wisconsin was definitely dominated by savanna at one time, mainly because of that fire aspect that we're missing now. And, um, with the lack of the fire on the landscape, um, and everything else that's changed, that humans have brought, you know, different invasive species and things like that, that's kind of gone away. And a lot of that is transitioning into kind of a more, uh, more of a maple forest, which is. Fine, but it's just not what was here before we got here.

• 1:00:41Speaker 05

  Well, I'm planning on bringing back the fire too, um, so hopefully we can continue, you know, make more Savannah. Any questions?

• 1:00:49Speaker 06

  Yeah.

• 1:00:49Speaker 05

  Boys?

• 1:00:50Speaker 07

  Have you seen any turkeys while you're out there?

• 1:00:52Speaker 05

  It's a good question.

• 1:00:53Speaker 07

  You got a little scouting report for you on us here?

• 1:00:56Speaker 06

  Yeah, there's turkeys everywhere. Um, they seem to be a little bit more skittish.

• 1:01:00Speaker 07

  Don't make it sound too good.

• 1:01:03Speaker 06

  They seem to be a little bit more skittish, uh, with the logging operation than the deer are. Uh, but they're definitely utilizing the areas around here. Uh, there's a lot of roosting happening right behind me. Um, to the south a little ways, there's some travel corridors they've been using. They're, they're curious. They're just not sure about it yet since we're still working in here.

• 1:01:22Speaker 07

  Mm, mm, mm.

• 1:01:24Speaker 05

  Buddy.

• 1:01:24Speaker 07

  That's intriguing.

• 1:01:25Speaker 05

  Yeah, about 30 days. I'll, I'll be sitting right where Wyatt's at right there and listening to one of them gobblers, I hope.

• 1:01:32Speaker 07

  I hope you put him to work while he's up there.

• 1:01:34Speaker 06

  Yeah, we're working on finishing this project up, so it should settle down just in time for turkey hunting for you.

• 1:01:40Speaker 05

  Yeah, Wyatt's hoping to not be there by the time I get there, but if he is, then yeah, I'm gonna jump in the dozer and, and work with him. Wyatt, thanks for taking a break from your day, man, and, uh, giving me an update. Hopefully everybody else here, uh, enjoyed that as well. Um, enjoy the nice day. Put on some sunscreen. Don't get burned.

• 1:01:59Speaker 06

  I appreciate you guys having me. Brody, Dr. Randall, good talking to you.

• 1:02:02Speaker 07

  Thanks. Thanks. Nice meeting you.

• 1:02:06Speaker 05

  Well, now what you guys have all been waiting for.

• 1:02:10Speaker 07

  Hmm.

• 1:02:11Speaker 05

  Oh, the photo contest.

• 1:02:12Speaker 07

  This is exciting.

• 1:02:14Speaker 05

  It is exciting. We've got, we had over 200 submissions.

• 1:02:19Speaker 07

  That's great. Thanks, everyone.

• 1:02:20Speaker 05

  Yeah.

• 1:02:20Speaker 07

  Do we have a jingle for this?

• 1:02:21Speaker 07

  We appreciate it. Uh, I don't have a jingle for this. No. I'll work on one for next year.

• 1:02:25Speaker 05

  You wanna just sing something freestyle?

• 1:02:28Speaker 07

  Uh, well, it's okay, something involving turkey. It's the photo contest. The most contested photos. You were, you were singing some, some Kelly Clarkson earlier. Is it since you've been goblin? Oh, yeah. I can.

• 1:02:43Speaker 05

  That's all I got. I'm sorry. It's, listen.

• 1:02:45Speaker 07

  No, no, we'll work on it. We got 12 months.

• 1:02:48Speaker 05

  Thank you. I mean, with just 30 seconds to whip something up. That might have been my best one yet.

• 1:02:53Speaker 07

  Yeah.

• 1:02:54Speaker 05

  Yeah. That's pretty good. So we had over 200 submissions. Appreciate you all doing that. Corey says that we had pregnant wives slash girlfriends with their birds and belly bumps. He didn't think they were that impressive, though. He did not share those with us. So we didn't, so if that was one of yours, I'm sorry.

• 1:03:14Speaker 07

  Everybody's getting put on the spot today.

• 1:03:15Speaker 05

  That did not make it to the top 20. But we saw a bunch of cool photos, a lot of kids, kids with parents, kids with dead birds, big smiling faces, which I love.

• 1:03:31Speaker 05

  This brings up something that I've been working on. If you want a reminder of how to be in the moment, because you know, we all tell, anybody that's been a parent for more than 10 years. As soon as you meet somebody that's got like a newborn, like you can't help yourself, but to be like, man, listen here. This shit's gonna go by so fast. You have to figure out a way to like relish every moment, stay in the moment, right? It's so hard to do.

• 1:03:58Speaker 05

  Recently, I've been, I've had to, I had to find baby pictures and sort of like show a, a, a, a, a album of my oldest daughter from 0 to 13 that they're gonna use in a slideshow for 8th grade graduation. With iPhone, and I'm sure with the other phones now, you can literally just go to your photos and put in someone's name. And then every single picture with that person or most of them pop up. And man, you want to talk about a good way to draw out some tears? Just do that with your kids and then scroll all the way to the bottom and just start scrolling through there. It draws out some tears, but it's a reminder, because you're like, well, damn, don't get to have that moment again when they were all little and young and cuddly.

• 1:04:42Speaker 05

  But it reminds you to then, hopefully that night at dinner, get off the phone and stay in the moment and, you know, be with your kids. Because it's fleeting. Alright, that's all I gotta say about that. But, yeah, you can't help yourself, right, Brody?

• 1:04:57Speaker 06

  Yeah, man.

• 1:04:58Speaker 05

  When you're, when you're, get to be our age and you got kids that are past 10.

• 1:05:02Speaker 06

  Well, I mean, you're in the same boat. Like, my older kid is 13 now, going on, he'll be 14, early fall. Like it's it's sinking in. It's like, holy shit. Only a few years left to hang out. I mean, we'll hang out, obviously.

• 1:05:17Speaker 05

  Oh, yeah.

• 1:05:18Speaker 06

  When he's older, but like.

• 1:05:18Speaker 05

  But not like you have been.

• 1:05:20Speaker 06

  Right. So like.

• 1:05:22Speaker 05

  Sad, sad, sad.

• 1:05:22Speaker 06

  I'm all about like hunting, fishing with them.

• 1:05:25Speaker 05

  All right. Hopefully I didn't bring anybody down, but as a reminder, stay in the moment with your family and your kids. If you need a way to help yourself do that, just go into your iPhone photos and look at all the pictures of your kids when they were little. Back to the photo contest. Um, we had 20, Cory had 20 good ones for us. We narrowed it narrowed it down to three. And we're going to now ask the, uh, live audience to help us pick. Who should be one, two, and three? Yeah. Before we look at these pictures, for the very first time, we are going to be polling the live chat of the YouTube live audience right now. So after we look at these top three pictures, I will put up a poll.

• 1:06:07Speaker 05

  Between photos number one, two, and three, and you are going to decide the winner.

• 1:06:11Speaker 07

  Phil is digging into his toolbox here.

• 1:06:14Speaker 05

  That's right. I already picked the winner and if you guys don't agree with me, I don't, I don't know what we're gonna do. All right. Are we ready for this? Yeah, let's go. Okay, let's bring up photo number one here. Yeah, remember.

• 1:06:26Speaker 07

  I'm showing off one of the prizes here.

• 1:06:28Speaker 05

  The, the winner, the winner winner. Oh, yeah, let's get that back. Everybody's a winner here, the top three winners, but the winner winner gets a, uh, first light. Tree line turkey vest. Um, I was wearing one of those when I shot my Texas Rio the other day.

• 1:06:41Speaker 07

  I was wearing this one earlier, which is why all the straps are stretched out.

• 1:06:45Speaker 06

  They get this, this bad boy too, right?

• 1:06:47Speaker 05

  They get a Moltree or, yeah, Moltree Edge 2 cell camera. Which I've been using for a couple of years now. Uh, love those cameras. And what else we got? Some calls, right? Some Phelps calls, Cory. You're throwing in a bunch of calls.

• 1:07:03Speaker 05

  Uh, runner, runner up is going to get, help me out Cory. What's runner up get? Uh, it's more. More calls? Calls and, uh.

• 1:07:12Speaker 06

  Their choice of a shirt or a hoodie.

• 1:07:14Speaker 05

  Okay, and then.

• 1:07:16Speaker 06

  Cool new logo wear on our website.

• 1:07:17Speaker 05

  And third place gets.

• 1:07:20Speaker 06

  A shirt or a hoodie.

• 1:07:22Speaker 05

  Can't beat that. Everybody's a winner. Alright, so the first picture, Phil had it up there for a second. Let's come back to it, Phil. Sent in from Jacob Zetterman.

• 1:07:32Speaker 05

  It's a pretty picture, composed well.

• 1:07:35Speaker 06

  Pretty gun.

• 1:07:36Speaker 07

  Pretty gun.

• 1:07:37Speaker 05

  But unbelievably.

• 1:07:39Speaker 06

  Nice long rope on that.

• 1:07:40Speaker 07

  Remember, remember friends out there in the audience, you're voting on this, so take a good hard look.

• 1:07:46Speaker 06

  Well, there you like this one because.

• 1:07:48Speaker 05

  Oh, yeah, because of the caption. Is it in here?

• 1:07:52Speaker 07

  It is.

• 1:07:52Speaker 05

  The caption is in here that came, it was in the email that came with this photograph and it, Jacob's caption reads, "Tell Steve, switching from flintlock to percussion is a little bitch move." Actually, actually Jacob didn't say LB, he just said wuss. He said, "Tell Steve switching from flintlock to percussion is a wuss move." There you go, Steve. I hope you're listening and you hear that you're just gonna be a little baby from here on out with your new muzzleloader. Alright, number two.

• 1:08:29Speaker 07

  Hmm.

• 1:08:30Speaker 06

  Happy Halloween.

• 1:08:31Speaker 05

  This is, this is Ed Snell with a, a fall bird.

• 1:08:37Speaker 06

  Come on, Phil, can you zoom in there a little bit?

• 1:08:39Speaker 05

  I can't, no. Hold on, maybe I can, but. I, what popped out to me when I first saw this picture was, well, a couple of things. Ed, and this is before we read Ed's email. One, he remembered his hearing protection.

• 1:08:52Speaker 06

  And nothing else.

• 1:08:53Speaker 07

  Yeah, for the, for the listeners who don't have the benefit of YouTube. The photo shows a man standing on the little walkway next to his house. He's wearing extra toughs. A set of a headset of hearing protection and a pair of boxer shorts. And he holds a turkey and he has a shotgun slung over his shoulder.

• 1:09:15Speaker 05

  Is there anything in his left hand?

• 1:09:18Speaker 06

  Doesn't look like it. He's just a clenched fist.

• 1:09:20Speaker 07

  Okay.

• 1:09:21Speaker 05

  He's just, yeah, he's.

• 1:09:21Speaker 07

  Just excited.

• 1:09:22Speaker 05

  For excitement, yeah. But even before we, uh, read Ed's caption, uh, I was like, man, it looks like he got a hen. And Broly said, well, yeah, look at the pumpkin. It's a, uh, it was a fall hunt. Uh, Ed's caption read, "I woke up to a flock of birds in my yard. Grabbed the shotgun and knew I was going to be shooting, so I grabbed ear protection too. Didn't bother with the pants, though." We're giving a lot of weight to the good captions.

• 1:09:52Speaker 07

  Yes.

• 1:09:52Speaker 06

  Good stories are good.

• 1:09:54Speaker 05

  Hell, yeah. All right. Photo number three. Came in from Austin McDaniel.

• 1:10:01Speaker 06

  Another good story.

• 1:10:03Speaker 07

  And for our, our listeners, the photo shows two men behind a bird with a bow. And behind them is a billboard for Cafe Risque.

• 1:10:15Speaker 06

  Yeah. So if any of you listeners have been to Cafe Risque at exit 374 in some unknown state.

• 1:10:23Speaker 05

  No.

• 1:10:23Speaker 06

  You're about to figure out a good turkey. It's 24/7.

• 1:10:26Speaker 05

  It's not going to be unknown because Austin wrote, "We killed this bird in Florida. 200 yards from this sign."

• 1:10:35Speaker 06

  There you go. We just did a big spot burn there.

• 1:10:37Speaker 05

  I apologize, uh, for reading that caption, but, um, man, if you're in Florida right now and struggling, uh, there you go. Figure out where, uh, exit 374.

• 1:10:49Speaker 06

  I found their Instagram. 33 plus years of family owned adult diner entertainment.

• 1:10:55Speaker 07

  Hmm. An adult diner.

• 1:10:57Speaker 05

  Wow. I've never heard of an adult diner.

• 1:10:59Speaker 07

  And then he could just say, I'm going to my turkey spot, you know? I'll be there all weekend.

• 1:11:04Speaker 05

  Well, let's not digress too much. Okay. Uh, Phil, how much time do we need to give everybody to vote?

• 1:11:11Speaker 06

  Let's give people a couple of minutes. I'm going to put the poll up.

• 1:11:13Speaker 05

  Okay.

• 1:11:13Speaker 06

  Now, folks.

• 1:11:15Speaker 07

  Democracy in action here. The voice of the people will speak.

• 1:11:19Speaker 05

  Like I said, I already know who won. You guys disagree? You don't know what a good turkey photo is. Uh, should we do a little listener feedback?

• 1:11:28Speaker 06

  Oh, sure, yeah, we'll do some listener feedback while the poll, that's a great, great idea, Yanis, look at that hosting.

• 1:11:33Speaker 05

  Hey, I could also pitch the new television program that, uh, that we have coming out today at some point.

• 1:11:41Speaker 06

  Oh, yeah, no, absolutely, do that right now.

• 1:11:43Speaker 05

  Okay, you may have heard, you may have not, we got a new program out, it's gonna be out today at some point, I wish I knew what time, probably soon here.

• 1:11:51Speaker 07

  It's live.

• 1:11:52Speaker 05

  It's live?

• 1:11:53Speaker 06

  Sheesh.

• 1:11:53Speaker 07

  So as soon as this wraps up, you got something to do?

• 1:11:57Speaker 05

  Uh, it's called Meat Eater Roasts, yours truly hosted it. 1,000 people. 1,000 people have already viewed it, which means they must be digging it.

• 1:12:07Speaker 07

  Hmm.

• 1:12:07Speaker 05

  It's a, it's a little cooking competition show, we, uh, we have a little process here within Meat Eater where, uh, colleagues, employees submit ideas, and there's been a lot of ideas submitted for some sort of cooking competition show, a lot of different versions, but we came up with this one. Originally it was supposed to be roast, as in like, we're, like, I was, as the host and the judges, we're just gonna be roasting and just cutting down the people that are trying to cook the whole time. We've been doing that, but I'd say very lightheartedly.

• 1:12:37Speaker 07

  Mm-hmm.

• 1:12:38Speaker 05

  Um, but we basically have two people, just normal cooks, Brody's been a contestant, Randall's been a contestant.

• 1:12:44Speaker 07

  Just a normal cook.

• 1:12:45Speaker 05

  Yeah, you guys are just normal dudes that just cook wild game.

• 1:12:48Speaker 06

  You know, in the intro of the show, you say, "ordinary cooks."

• 1:12:52Speaker 05

  Yeah.

• 1:12:52Speaker 06

  It took a little bit of offense at that.

• 1:12:54Speaker 05

  What kind of a cook?

• 1:12:55Speaker 07

  I did not.

• 1:12:56Speaker 05

  What kind of a cook would you describe yourself as?

• 1:12:58Speaker 06

  I like every day better than ord- ordinary just sounds so ordinary.

• 1:13:01Speaker 07

  Brody's worked on cookbooks.

• 1:13:02Speaker 05

  Noted, I like, no, that's a better choice of words, I agree, every day, every day cooks. And, uh, we make them cook against each other, limited amount of time, and they don't know what protein, what chunk of wild game they're cooking, until I reveal it in front of them in the show. I didn't, right? We didn't cheat on that, right? You didn't know what you were cooking.

• 1:13:23Speaker 06

  No, no, no.

• 1:13:24Speaker 05

  Then we have a couple of judges who are mostly a little bit more experienced than the everyday cooks that are doing the cooking. And as they cook, the judges help them, roast them, make some jokes, give us some banter. And at the end, we judge the dishes, rate them, pick a winner, give some money to conservation, because we like to do that.

• 1:13:47Speaker 06

  Mm-hmm.

• 1:13:47Speaker 05

  And I've been loving hosting it because it's really spurred some, like, spurred me out of my normal sphere of what I always cook at home when it comes to Wild Game. Like, I did Corinne's, I don't want to give away too much, but I gave away, I cooked what Corinne cooked, I've cooked what Spencer cooked.

• 1:14:11Speaker 07

  What about me?

• 1:14:12Speaker 05

  What else? Well, yeah, I cook pot roast often, and so I didn't like, I didn't re, I didn't remake your specific recipe.

• 1:14:20Speaker 07

  I didn't rekindle a love or a new outlook on the possibilities of a pot roast.

• 1:14:25Speaker 05

  Mm-mm.

• 1:14:25Speaker 06

  You guys are giving too much away here.

• 1:14:27Speaker 07

  Phil, can we bleep all that out?

• 1:14:29Speaker 05

  Ah, anyways, the first episode is live now. It is Brody Cooking versus Ryan Callahan. And for judges, we have Jesse Griffiths and Steven Rinella.

• 1:14:43Speaker 07

  Mm.

• 1:14:44Speaker 05

  And those, those boys were harsh. They, out of the five episodes that we, uh...

• 1:14:49Speaker 06

  Jesse was harsh, but he was also helpful. Steve was just harsh.

• 1:14:53Speaker 07

  Yeah, it's funny, I don't really associate Steve with being judgmental in any way.

• 1:14:58Speaker 06

  Oh, never.

• 1:15:01Speaker 05

  Uh, but they did what we asked of them, and I think the episode came together nicely. Oh. I, I hope that all of you can watch it.

• 1:15:09Speaker 07

  Ed is in the chat.

• 1:15:10Speaker 06

  Ed is in the chat.

• 1:15:11Speaker 07

  Boxer Shorts, Ed is in the chat.

• 1:15:12Speaker 06

  Number two, Ed is in the chat.

• 1:15:14Speaker 07

  Ed, you made our day today, thank you.

• 1:15:16Speaker 06

  Jacob and Austin, you're really missing out on this opportunity. If you're in the chat, show yourselves, because right now, uh...

• 1:15:22Speaker 01

  It is, well, it's, the spread's getting wider, but we've got, well, actually, before we even say anything about the photo contest. Let's get a vote from the crew, you guys.

• 1:15:32Speaker 05

  Oh, yeah.

• 1:15:33Speaker 01

  Our, your, your votes do not matter, but just an opinion, uh, would you, do you guys like number one? From Jacob, number two from Ed, or number three from Austin?

• 1:15:43Speaker 06

  Randall?

• 1:15:44Speaker 07

  Oh, man.

• 1:15:47Speaker 07

  Ed's photo brought a big smile to my face.

• 1:15:52Speaker 07

  I like the Cafe Risque. You know, I like, uh.

• 1:15:58Speaker 05

  You like going to adult diners?

• 1:15:59Speaker 07

  No, no, billboards. But, uh, yeah, Ed's smile really delighted me.

• 1:16:05Speaker 06

  Yeah, I like that purdy picture of that. That, uh, musket and that turkey, um, that's a great photo, but. Like, I, I like, I like Ed, he's great, man, like, uh, like, I'd love to be living in that house and see a flock of turkeys in the backyard and jump out there and shoot one.

• 1:16:25Speaker 05

  Yeah, well, you, I, I was thinking you were gonna say you'd love to be Ed's neighbor and then see Ed jump out in that outfit and go shoot a turkey.

• 1:16:31Speaker 06

  I could picture myself doing the exact same, it's very relatable.

• 1:16:34Speaker 07

  One of the, one of the members of the chat just suggested we should give Ed second or third place, so he gets a shirt.

• 1:16:43Speaker 05

  That's, that's witty.

• 1:16:45Speaker 06

  Or he can just go shirtless with the vest.

• 1:16:48Speaker 05

  Uh, listen, I'm voting for Ed, man, I think that dude's got balls.

• 1:16:52Speaker 01

  All right, I, I'm going to give the chat 30 more seconds, then I'm ending the poll.

• 1:16:56Speaker 05

  Who are you voting for, Phil?

• 1:16:58Speaker 01

  I, I mean, I, it's, all due respect to Ed, incredible picture, uh, I like, I like how classy number one is, uh, and I like, I like the, uh, the Cafe Risque billboard in number three, those are my, those are my two picks.

• 1:17:12Speaker 05

  I tell you what, they're cutting into my pizza time right now, Phil, let's go.

• 1:17:16Speaker 01

  Okay, 15 more seconds, 15 more seconds, cause it's kinda close.

• 1:17:19Speaker 05

  So this, these last few seconds could. If you're not going for Ed, something's wrong with you. That would be me. Weighing our. Sorry, Ed. I'm sure you're a good guy.

• 1:17:31Speaker 05

  All right, let's give him five, four, three, two, one. I am ending the poll. In third place, uh, with 15% of the vote, we have photo number three, Austin McDaniel, the Cafe Risque billboard. Congratulations, Austin. Good showing, Austin.

• 1:17:54Speaker 06

  There's someone driving to that turkey hunting spot right now.

• 1:17:57Speaker 07

  I was gonna say, burned his spot for third place. That's tough.

• 1:18:01Speaker 05

  Uh, and now I'm going to announce the first place winner.

• 1:18:07Speaker 05

  With 43% of the vote. That's tight. We have Ed Snell.

• 1:18:15Speaker 07

  Snell, yeah.

• 1:18:17Speaker 06

  Send us a picture with some clothes on next time.

• 1:18:20Speaker 05

  And that makes, uh, with 40% of the, of the vote, Jacob, uh, you're, you got second place.

• 1:18:24Speaker 07

  He'll get a little coverage out of that vest. That'll work for him.

• 1:18:28Speaker 05

  Very, very close, very close. Very close.

• 1:18:30Speaker 07

  Ed, thanks for submitting your photo and thanks for being here with us. What a true pleasure.

• 1:18:36Speaker 05

  Hmm. Yeah. I mean, I, I don't know if I have it in me to send in a photo anywhere with ju- in just my boxer shorts. Would you do that? To have it publicly displayed?

• 1:18:46Speaker 06

  For a free flare slide turkey hunting vest, I would.

• 1:18:49Speaker 05

  Oh, you would for a free vest?

• 1:18:51Speaker 07

  I come on here and make a buffoon of myself every week, Yannis. I, I don't know why showing a little skin is such a hang up.

• 1:18:58Speaker 05

  Um, all right.

• 1:18:59Speaker 07

  Maybe that's a new segment.

• 1:19:00Speaker 05

  Last but not least, um, thanks again, Ed. Last but not least, uh, we have the, uh, Meat Eater Turkey Calling Contest ongoing. And today it is yours truly versus Tony Peterson. And is Tony just on his pot call again?

• 1:19:21Speaker 05

  You've watched his video. I haven't watched it.

• 1:19:23Speaker 06

  Yeah, yeah, and mouth call.

• 1:19:24Speaker 05

  That's the one you said was. Oh, he's running both. Okay.

• 1:19:26Speaker 07

  I mean, the pot calls, the one you said is for beginners, right?

• 1:19:29Speaker 06

  You may want to see them.

• 1:19:30Speaker 05

  Oh, right, right now. Tony is ahead 57% to my 42%. Hey, listen, if that's what the people think, that his calls sound better, they might. I just feel like I did all mine with the mouth call.

• 1:19:46Speaker 07

  Yeah.

• 1:19:48Speaker 05

  I like to make it hard on myself.

• 1:19:50Speaker 07

  I feel like that's in the spirit of the competition.

• 1:19:52Speaker 05

  Yeah.

• 1:19:56Speaker 07

  Get in there and support Yanis.

• 1:19:58Speaker 05

  Yeah, and then support us Yankees, whether it's Peterson, myself, who else is left? I don't know. But yeah.

• 1:20:07Speaker 07

  Dropping like flies.

• 1:20:08Speaker 05

  Clay's over there calling on the top of a mule. I don't understand that, except that I guess that just novelty gets votes.

• 1:20:20Speaker 05

  But maybe that'll work, but yeah, I say let's knock Clay off of his high mule.

• 1:20:26Speaker 07

  Horse.

• 1:20:26Speaker 05

  Yeah.

• 1:20:26Speaker 07

  Oh.

• 1:20:27Speaker 05

  And yeah, it'd be good for a new champion.

• 1:20:33Speaker 05

  Anything else to add this week, boys?

• 1:20:35Speaker 07

  Phil, we got any last minute gems in the chat?

• 1:20:37Speaker 06

  Yeah, I know Yanis is itching to get some turkey. Let's do a rapid fire turkey tip. So you ready for this? Well, actually first Mogor typed in and said wild turkey in Hungarian is vad puljaka. I hope he didn't tell me to like F my mom or something like that. I'm trusting you Mogor. You seem like a nice guy. Number one, rapid fire, what's the best state for public land turkey hunting opportunities?

• 1:21:03Speaker 07

  Next question.

• 1:21:04Speaker 06

  Throw a dart at the map.

• 1:21:05Speaker 05

  Yeah, man, there's turkeys literally in all of the states in the lower 48. So pick one that has a lot of public land. You'll probably get good turkey hunting on public.

• 1:21:15Speaker 06

  Top three snacks for a long turkey sit.

• 1:21:17Speaker 05

  Oh, man, PB and J, jerky.

• 1:21:22Speaker 06

  Hmm, I like to have a little fried chicken in my backpack, which isn't really a snack, but it's good.

• 1:21:28Speaker 05

  Oh, yeah.

• 1:21:29Speaker 07

  I think fried chicken's a snack.

• 1:21:31Speaker 05

  Snacks and food and meals, it's kind of all the same to me when I'm packing my turkey vest. So I like, I'd rather have more than less.

• 1:21:37Speaker 06

  Yep. Who's gonna kill a turkey first this year?

• 1:21:40Speaker 05

  I already killed one.

• 1:21:42Speaker 06

  I think, yeah, I think you were the first on the crew this year, right?

• 1:21:47Speaker 05

  Might have been.

• 1:21:48Speaker 07

  Mm hmm.

• 1:21:52Speaker 06

  Oh, that's true.

• 1:21:53Speaker 07

  Yeah.

• 1:21:54Speaker 06

  We'll have to check those time codes.

• 1:21:56Speaker 05

  Any turkey tips for closing the gap?

• 1:21:59Speaker 06

  Hmm.

• 1:22:00Speaker 05

  Hmm.

• 1:22:02Speaker 06

  Be sneaky or stay where you are?

• 1:22:05Speaker 05

  Yeah, just real, real quiet calling. That's what I've found that is when you think he can't hear you, he can hear you.

• 1:22:15Speaker 05

  Decoy or no decoy? No decoy. For me.

• 1:22:20Speaker 06

  I've never killed one over a decoy.

• 1:22:22Speaker 05

  Is that right?

• 1:22:23Speaker 06

  Hmm. Carry them around, but.

• 1:22:25Speaker 05

  This is very, I know we're trying to do this real fast, Phil, but this is just for if I'm going out personally hunting by myself, I'm gonna go with no decoys.

• 1:22:34Speaker 06

  I feel like if you do it right, you can set up in a spot, if the terrain allows, you can set up in a spot where you don't need one.

• 1:22:41Speaker 05

  Oh, 100%. And, and then in the back in the east, it doesn't even have to be terrain, it's vegetation.

• 1:22:48Speaker 06

  Right.

• 1:22:48Speaker 05

  Hmm. Right? You just have to set it up so that the turkey has to come see you.

• 1:22:54Speaker 06

  In your range.

• 1:22:55Speaker 05

  And in, in range.

• 1:22:56Speaker 06

  Yeah.

• 1:22:56Speaker 05

  Right? Um. But again, we hunt western stuff a lot. If you're hunting fields, the decoys can be deadly. And, and if I'm guiding, whether it's, you know, friends, family, kids, whatever,

• 1:23:10Speaker 05

  I might be doing that.

• 1:23:11Speaker 06

  Yeah, and I mean, you start talking about super realistic decoys like these, like they can definitely like get a turkey in the range when they wouldn't have come otherwise.

• 1:23:22Speaker 05

  Oh, yeah. And you get to see the whole show and all that, but I just like to, again, I like the challenge of calling one in. I like to make it hard. Uh, okay, last, last one. Is pineapple acceptable on pizza? Yes.

• 1:23:35Speaker 06

  Hell, yeah.

• 1:23:36Speaker 05

  Hell, yeah.

• 1:23:36Speaker 06

  No.

• 1:23:39Speaker 05

  Speaking of which.

• 1:23:41Speaker 06

  Let's go eat some pizza. Thank you all for listening.

• 1:23:43Speaker 05

  Thanks, gang.

• 1:23:44Speaker 06

  Watching Meat Eater Radio Live this week. Uh, again, just one last reminder, go to the meat eater.com. See what we got going on there. There's all kinds of great content this week. Get you fired up for turkey season.

• 1:23:57Speaker 05

  Hell of a show, Phil. Congrats, Ed.

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