The Great MeatEater Outdoor Cooking Showdown

Steven Rinella talks with Brody Henderson, Janis Putelis, Alyssa Smith, Seth Morris, Randall Williams, Phil Taylor, and Corinne Schneider.

Topics discussed: At long last, MeatEater’s Outdoor Cookbook is here; whooping on an octopus; from elaborate show stoppers to elevated backcountry camp meals; how chimichurri goes on everything; why frying fish should only be an outdoor activity; smoking devilled eggs; counting the number of pulses applied to the fish cake mixture; arguing about what a monograph is; other words for hobo pie; how the char is perfect once the octopus legs have curled; cooking stuff on sticks; juicy blue cheese and bacon jam stuffed burgers; chowing down while podcasting; and more.
#fueledbynature #meateater

Order the MeatEater Outdoor Cookbook here: https://sites.prh.com/themeateateroutdoorcookbook?lang=en_US
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this is the me eater podcast coming at
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hard so you podcast listeners might have
we had a young man on recently um who
killed a big old bull
elk and his
mother is whooping on an octopus right
now
Alyssa explain what you’re up to I
am tenderizing the octopus to put it on
the grill okay I was observing earlier
to Brody that there are as many ways to
tenderize an octopus as there are arms
on an octopus um you can put an octopus
in a in a bowl people I’ve seen it done
where you put it in a bucket and put
some salt in the bucket and just punch
the
octopus I’ve seen it where you um um
whoop it with a
stick and I’ve seen it where you can
pressure cook it there’s probably more
and Alyssa’s whooping it with a stick
and she is
producing a recipe from the meat eater
outdoor cookbook Wild game recipes for
the grill smoker camp stove and campfire
and this recipe was a contribution by
our friend um the beautiful and lovely
Kimmy wner and so Alysa tell a little
more about the recipe you’re making
today so this is is um I’m going to be
grilling the octopus over open fire and
then putting a chimmy churry sauce over
it how accomplished are you as a cook I
have never cooked octopus but how would
you rate yourself generally as a cook
um I would say maybe a three or four I
have three boys so it’s
uh that’s out of five very very plain
cooking because they’re pretty picky did
you ever work in a restaurant yes I did
I did for in a kitchen no front of the
house yes you got picky kids yes okay
yeah what are some of your favorites
that you make we make we have taco
Tuesday every Tuesday got it we have a
lot of game meat in our freezer so
usually just whatever I can pull out the
freezer so you guys pull a lot of grind
out yes okay and take the grind and make
things a lot of burgers yep a lot of
tacos okay uh a lot of steak they can’t
be that picky cuz they’re eating Wild
game meat no but it’s like tacos with
cheese like that’s it ground ground meat
and cheese nothing nothing exciting yeah
so what would they think of the octopus
you’re cooking right now they would
probably try this oh they would okay
yeah they like seafood Yep they’re big
on you know fish and seafood got it just
plain and I I don’t know if they’d like
the sauce with it but they would like
that so so far as you’re preparing this
and we have a bunch of people preparing
a bunch of things right now we’re
outside uh we’re going to walk through
all the things we’re making but how how
did you find and you be honest how was
your
experience um working from the new
outdoor
cookbook I felt like the recipe was
really easy to follow pretty basic steps
one reason I picked this recipe is
because it seems simple enough that I
could do it got it and where’d you get
the octopus Steve that’s my octopus y my
octopus my octopus teacher where did you
get that’s a Bahamian octopus huh no I
don’t know no you know what I don’t
Alaska no no that’s an Alaska octopus
it’s not the Alaska no no his arm that
octopus’s arms were bigger than that the
the the the midsection of his arms were
bigger than that whole octopus that
thing was a kraken yeah it was a kraken
okay so you’re going to you’re going to
do keep whooping on it here did you flip
it flip it and whoop it yep okay and
then what do you then your next steps
are going going to be you’re going to
work it in some olive
oil um and some salt okay and then
you’re going to move over to the open
fire and we have a fire of cherry wood
going and then I think I just I’m going
to let it Char for a little bit I’m
going to cook it or put it on there
until it’s charred and then pull it off
and then just smother it in the in the
chimy churry and then I think cut it up
in bite-sized pieces that’s it okay get
moving keep going okay we’re going to
move over to our next cook now Seth come
on
over howdy hold on I’m going to come
over
there okay Seth start out by raiding
yourself as a cook and an outdoor cook
oh
uh man that’s tough I would I’m above
average I would say but not far from
average got it slightly above average
slightly above average
uh just for a little so let me look Seth
is working from Seth is working from
chapter one yep of the mediator outdoor
cookbook and here’s here’s how the
book’s broken down bro I’ll do I’ll do
one then you do one okay if I can
remember the order no you tell I’ll Seth
is working from section one which is
over the Flames which includes all
manner of open fire cooking traditional
grp grilling Making burgers making
steaks grilling octopus basically
anything you’re doing where you have an
elevated platform like a grill and
you’re cooking as the title chapter says
over the
Flames section
two is Into The Smoke take yeah pretty
pretty self-explanatory but any kind of
uh any we did a lot of smoking recipes
so it could be like in a smoker did we
do it was all in smokers did we do
anything well pellet grills pet grills
and smokers yeah so smoke trout um what
are some of the other recipes we did
that were smoked I can’t even remember
from into the smoke yeah I’ll tell you
so we have a lot stuff about using
smokers and all that there’s a ton of
how too Ino yeah the devil eggs are in
thatth we’re going to be doing one from
it right now um to give you for instance
uh so an ancho Cola an ancho jerky a
summer sausage preparation a brown sugar
wildhog
ham hot smoked trout we got salmon
salmon jerky or salmon candy smoked
American eel hot smoked fish sausages
smoked and deviled eggs which we who’s
in charge of smoked and deviled eggs
they’ll share it they’re tag team doing
smoked and devil eggs right today smoked
venison
sandwiches grilled wild bore ribs with
Peach glaze those were good smoked bone
in hog roast barbecue Style squirrel Bry
and smoked turkey breast oh I want to
know more about that squirrel recip
smoked moose nose hash that’s an
involved one that’s six pages yep brazed
and smoked Wild game
brisket and that’s it yep then from
there we move into the under the coal
section well let let’s pick this up cuz
we got to keep we got to keep uh we’re
going to come back we’re going to back
up to over the flame and explain
something Seth today for your listening
pleasure is cooking on is uh doing a
preparation from Over the flames and
over the Flames
includes so you have grilling what you
need to
know charcoal lump Back Country grates
this book is heavily informed by Ice Age
cooking methods and also very modern
cooking methods sticky and sweet grilled
frog legs
H stuffies which is a clam recipe Beaver
coni toasts cheeseburger poppers grilled
tongue
tartines what’s the
tartin is it like a little puff pastry
it’s like a little sand little mini open
top
Sando stuff venison burgers three ways
which is where CES going to come in a
bunch of fancy ways to dress up hot dogs
so if your idea of outdoor cooking is to
stick a hot dog on a stick
you can kind of amp that up and do fancy
ways to dress up your hot dogs Camp
sausage Rand will be doing the hot dog
recipes for sure lettuce wraps Wild game
steaks butterflied
steaks venison chops like Tomahawk chops
with
venison how to do all that grilled
mackerel grilled whole fish and foil
which is General how to grill basically
any whole fish and foil how to Grill
flatfish so grilled hold flounder any
sort of flatfish or fluke grilled
lobster Seafood paa over an open
fire grilled octopus octopus chimmy
chery spatchcocking game
birds all kinds of marinades and other
preparations for doing that a provian
style marinade for duck wild turkey
grilled and that’s it for that section
now Seth talk about your prep
um so I did
the uh bacon jam and blue cheese filling
so I went ahead and made that first you
cook cook down like Chunk Up bacon cook
it down in a in a skillet and then uh
add some onions and um some balsamic
vinegar and some brown sugar and you
cook all that down it like kind of
caramelizes and turns into like a nice
yep
Jam um I formed the patties from some
Milk Burger that you had in the freezer
you already did that already did that
they are in the fridge chilling right
now and then when the time is right I’ll
pull those out and then I’ll I’ll add
the stuffing which is that bacon jam and
then some blue cheese crumbles okay and
Alyssa has a cook over an open fire but
you’re cooking on a pellet grill yep
you’re Happ to be cooking right now on a
Camp Chef pellet grill yep okay yeah
keep the assembly for this one is a good
one for kids to jump in on too cuz
you’re stuffing it’s how you’re like
forming a picture you’re making a Hot
Pocket exactly
pocket but meat is the the the bread
dough is the meat it’s a hot meat Hot
Pocket yep okay great you can get back
to it Seth cool I think we should also
point out did you mention like we’ve got
recipes that are everywhere from like
elaborate showstoppers to like simple
Back Country ways to like
Elevate back country camp meals that’s
exactly right so we’ve been working on
this for a few years yeah
and um after we finished the meteor
fishing game cookbook we started working
on this one we’ve been working on it a
few years and for a long time I don’t we
never did it but for a long time we
talked about calling it you know the
outdoor cookbook but it was it was back
backyard to Back Country y so right now
we’re sitting on my my porch and the
stuff we have we have a camp stove set
up going we have a open fire setup going
we have a pellet grill setup going um so
by the the definition of his outdoor
cooking be like food that you make make
outside or food that you’re making to
eat outside so just food that like food
tastes better outside is how to prepare
it outside stuff that you bring for
outdoor things you’re going to a you’re
going to a picnic it’s stuff you bring
for that that you can finish Outdoors
it’s things that you might take a few
prep steps inside then take it outside
it’s things that you might make outside
with stuff you fish and hunt for outside
and then you cook it only using
materials that you found outside like
how to make grills out of Willow limbs
how to make cooking setups with rocks
how to dig holes in the ground and cook
stuff in a hole in the ground everything
but backyard to Back Country yes super
simple Back Country preparations so we
have the every recipe comes with an icon
that’ll show like backyard cooking car
camping or back country and some of them
will fill all three yep some are one
some are two but it’s kind of that’s how
we uh kind of informed the recipes that
are in here and it’s like everything
from it’s also everything from like real
blue collar working class yeah like
poppers I was I was out teat the other
night with Ronnie Bame and we were
talking about um his famous Dove popper
recipe he was like you know a lot of my
birds that I get find their way into a
popper and I was like dude there’s
nothing wrong with poppers there’s
poppers in here but there’s also like
much more I guess what you might regard
as of somewhat more sophisticated dishes
yeah either because they have elaborate
preparations or because they’re just you
know like octopus and chimmy Chuy it’s
not they don’t sell it it’s not at long
they don’t have it down at Long John
Silvers yeah is that still a restaurant
I think so I haven’t seen one in a while
but I imagine so did you do it like you
did previous uh cookbooks too where you
you made it so that each recipe is not
particularly just necessarily for one
protein and you can sub in yes that was
a big thing so we like Brody and I
worked on the book really heavily and we
worked on the book really heavily with
uh our cookbook collaborator
collaborator Christ ruane and that was a
big thing and doing it is I don’t
like this is something we explored in
the fish and game
cookbook where I don’t like when you
open up a recipe book and it says um
like an analou you know yeah a pronghorn
recipe well yeah like toart recipe it’s
like is it really an Elkart recipe or is
it like a heart recipe right and is it
really a pronghorn recipe or is it sort
of like a like a animal with Hooves
recipe yeah the only like Alysa like you
got to use an octopus for an octopus
recipe right yeah you can’t put like dog
in there cess burger that ain’t going to
work pick an animal for cess Burger you
exactly so we we clarify that and even
where that being said chimmy Chuy goes
on well on any protein sure but the
burger itself you know well yeah but
listen that when you make that chimmy
Cherry you make a big batch and put put
it in the fridge because when you grill
up a roast there is dude there is
nothing better than chimmy cherry on
that Alissa I would say you’re about
good on that man is it you’re going to
wind up with pudding over there I was
just trying to get the outer parts that
I’ve been missing okay don’t whoop so
about it yeah I think you’re good I
think you’re good don’t whip the Kraken
out of Don’t Lose That Cherrywood
whooping stick all right Rand you ready
to come over and talk about where you’re
at buddy I am do you mind picking up on
the do you mind uh Randall coming off
backtack trivia wins um do you mind up
picking up the the smoked egg the the
the this is going people are going to
think this is weird earlier minut ago I
was saying there’s like working class
Blue Collar you know like for instance
if I had
to like a preparation that I’ve been
using my entire life and continue to use
unapologetically is I’m a fish fry man
yep so we had a guy we have a friend
Parker Hall he’s been on the show he’s
been on the podcast very opinionated
about fish frying and Parker Hall
contributed a section on fish frying
which some very opinionated which some
people might be like what outdoor but
dude it’s the best place to fry fish I
don’t fry fish indoors yeah when I first
started dating my
wife I did some indoor
frying and one day she’s like even the
bath towels smell like fried exactly cuz
we had a very small place back then you
get to Frying indoors so I just move the
whole that misted oil gets everywhere
and then your walls get covered in grimy
dust St to the oil growing up my old man
kept he had an industrial deep fryer
kind of it was
110 he kept it growing up he kept the
deep fryer in the garage and I’ve always
said this he would make you go up and
turn it on to 375 but you couldn’t come
down until the light BL off yep so if he
s you to turn on the fryer you had to
wait there 20 minutes because you didn’t
tell him you turn it on you had to say
it’s ready it’s on and to Temp yeah so
you never wanted to get that job right
then later he we had a porch and he
later built a fum Hood it’s there to
this day he built a fum hood on the deck
that vented out and then moved his deep
fryer to where it sits now under that
fume Hood so I think a fish frying is
outdoor and Parker Hall fries fish he’s
sure as hell you see this guy fry fish
dude frying up I don’t know 10 pounds of
flathead catfish you’re not doing that
in the house yeah I don’t fry any fish
in the house no I fry it outside at our
Fish Shack we fry fish outside so I
think of fish frying as outdoor cooking
especially because one of the ways we
talk about is propane fired right how to
fry fish over a propane fired burner
yeah those caj and cooker type things so
we talk did we talk about the vessel to
put the oil into like do we get into
we’re jumping ahead of ourselves a
little bit okay well he’s going to well
no we’re not cuz we’re not going to
cover that oh yeah but can you hold off
on that Yanni sure um but what I was
talking about there’s good workingclass
Blue Collar stuff like burgers poppers
steaks and there’s also like something a
little more um Fancy Pants Fancy Pants
Cuisine yeah and this is like a thing
like CR this is this came from Christa’s
this isn’t my wasn’t my personal
repertoire but they but Christ
Ru is into the smoked
everyone who’s been to a church
potluck has eaten a deviled egg when I
was a boy and you went to the Twin Lake
United Methodist Church potluck oh my
church I grew up in is splitting away
from United Methodist oh big news
7,000 United me
7,000 Methodist churches have pulled
away I don’t like to get into Politics
on the podcast there’s some are they
questioning the leadership or something
or over a policy issue and so my
mother’s Methodist Church has pulled
away from United they voted to Splinter
their Splinter organization who’s that
fell back in the old days that came up
and nailed the3 Lu yeah it’s like that
nailed nailed to the church door mhm
yeah big news in Twin Town
um uh they haven’t updated the website
yet I noticed but if you great schism of
Twin Lakes if you went to Twin Lake
United to Methodist Church back in 1984
and it was a church potluck you would
find a lot of macaroni salad you would
find um
Ambrosia and jell molds jell molds and
you would
find many devil egg
preparations but Randall talk help help
us through it I think it’s a pretty what
makes this one different right well it’s
a pretty standard devil egg preparation
with the exception that you’re going to
put we’re going to put these hardboiled
eggs
on the smoker yes for about 35 to 40
minutes yes smoked a smoked deviled egg
appetizer mhm where and here we get into
this whole thing of like outdoor cooking
indoor cooking you can ahead of time at
home at your leisure hard boil some
eggs but then you come out and you’re at
like your outdoor party you’re going to
a barbecue you’re going to whatever
you’re going on a Fourth of July out
camping trip you take those hard-boiled
eggs and turn out the
showstopper smoked deved egg walk us
through the process Randall you want to
see it here because I know you have to
commit this stuff to memory no I I
mean how’s
this um we hardboiled some eggs my damn
glasses on Rand and then uh they’re
going to throw them over the
smoker I believe for about 35 to 40
minutes low heat on it’s got to be a
pretty low heat low heat it’s a low heat
and uh and then we’ll we’ll slice them
and and mix up the filling with the yolk
fill them top
them and uh enjoy them yeah so this
preparation too I’m trying to pull it up
just for Randall’s benefit and my own
you’re you’re taking what you’re smoking
is you’re smoking the whole damn
egg oh there you go
yeah you’re smoking you’re smoking
the the whole hard-boiled egg just as it
is once you peel it once once you shell
it um and then the filling is it puts
like a it makes it look smoked I’m
excited to see what it looks like what
do they call that ring oh in barbecue
yeah the smoke ring no it’s got a name
it’s got this it’s
uh’s it called I weed called the Rind I
don’t know but there’s a term for what’s
the term R’s different I think you this
a smoke ring yeah where you get the the
red that penetrates you can always tell
where it left off yeah which brings up
the point this is not like a
professional barbecue book this is a
just outdoor cook there’s bar yeah
there’s a barbecue component to it but
we kind of get into what that we get
into a lot of the terminology like when
you say you’re smoking something what
does it mean when you’re barbecuing cuz
nowadays people say I went to a barbecue
what’ you have hot dogs right so there’s
there’s technical barbecue yeah which if
you went down to like Memphis and you
say that you’re going to barbecue a hot
dog they might you might get argued out
of the room right so we talk about all
these different terminologies another
great terminology thing we get into here
are you good no you got another thing
what else you going to make Randall I’m
making the spicy fish cakes okay um and
for that I have diced up some perch that
uh Brody brought and uh getting which
goes back to the ingredient thing I
don’t know what kind of fish there sort
of any sort of fish um and cut it up
into 2 in chunks then I’ve got it in the
food processor there and I’m uh chopping
it up with some eggs and you’ve been
pulsing it for some time now 25 to 30
pulses I saved a few to get on camera
you know how in movies when there’s like
smoke drift listen something bad
happened to your fire what’ you do to it
I was trying to
get open plane and there’s no so we’re
trying to well I’m going to can you
entertain everybody broy take the
cookbook go into the next section I need
to check on Alyssa’s program over here
yeah I knew this would happen at some
point Seth would you pulse my uh fish
mixture a couple times so keep going on
the fish cakes Rand yeah so you you you
pulse it up with the eggs and then you
add in a mixture of uh like breadcrumbs
some spicy brown mustard I diced up some
Sano Peppers
uh and mayo that’s that’s for the sauce
that’s for the the red Mayo sauce uh
tomato Mayo sauce but the uh so the
peppers are what’s giv pepp yeah and uh
scallion scallion that’s right that’s
what I was thinking of and and some um
like Creole seasoning is there a sauce
you serve with these things yeah so
there’s a tomato Mayo uh it’s like
tomato paste Mayo um some garlic I love
F thyme um so once I add all that into
into the uh into the mixture there in
the food processor I’ll pulse it another
10 times and then I’ll make some uh
cakes about 2 and 1/2 in in diameter one
in thick like a crab cake like a small
crab cake and I will uh bread it over
there and some more breadcrumbs and then
throw it into the oil 6 minutes each
side pull it off serve it with a uh a
squeeze of lime lime or lemon I’m sorry
lemon lemon you could do lime Citrus is
uh throw me off
green ones and yellow ones and orange
ones yeah once I’m on you know on the
big stage here with the microphone I
confuse my citruses but we’ll give it a
squeeze of lemon and then serve it with
that tomato Mayo sauce and I’m looking
forward to it you could do all different
kinds of versions of this recipe too mhm
is it and so the the F the fish mixture
is then breaded it’s not that the
breadcrumbs are incorporated into both
both there are there’s 3/4 of a cups of
breadcrumb in in that mixture so there’s
there’s
uh there’s some there’s some breadcrumb
mixed in with the fix fish mixture and
then I will also breed the outside get
that I’d like to speak to this for a
minute uh do you mind no please is yours
you’re doing a great job I’m trying I
want to tell you why any cookbook that
that any cookbook that we work on is
going to have a fish cake recipe in it
someday I might do a book just called
fish cakes
cakes here’s why it’ll be short but it’d
be a pamp more of a pamphlet no what’s
it called no what’s it called remember
there’s a word there’s like an old word
a monograph no a monograph is a book no
but it’s a short book a monograph is a
short
book disagree with you it’ll be called
it’ll be called on fish cakes no type up
what a monograph is a scholarly
monograph is a short book is a big book
no randle’s pretty smart Ste he doesn’t
know what he’s talking about not when it
comes to books he a it’s a
deta fan fan that way just get put some
heat on that put some wind on it when
you when you publish a dissertation it’s
often referred to as a monograph you’re
turning your dissertation into a mon a
detailed written study of a single
specialized subject or an aspect of it
on fish cake
for example a series of monographs on
music in late medieval and Renaissance
City so it could be like a a monograph
on fish cakes fish cakes on a specific
kind of fish cake I’m not sure holy
cow is that after I worked on it yeah
this is your problem oh my god well
that’s outdoor cooking for you well no
that’s that’s me being over here there’s
a lot of variables at play it is and we
talk a lot about that let let me touch
on an aspect let me touch on an aspect
of this
book because it’s outdoor cooking and
there’s invariables right like when you
turn your oven when you’re sitting
inside you turn your oven on 400 and if
you got a decent oven that’s some [ __ ]
is on 400 right and you’re like okay if
you use a cup of this and a half cup of
that and it’s at room temperature and
it’s on 400 like I can say cook it for
19 minutes or whatever with outdoor
cooking
um it it doesn’t work that way so we
give a lot of guidelines but one of the
things I talk about like the book has
over a 100 recipes meaning like T
tablespoon of this cup of that right
recipes but it also has a lot on
methodology technique and a lot on
preparations a lot on technique and
instead of telling you cook it for 18
minutes because I don’t I don’t know
like your fuel source could be different
you’re cooking with mesit someone in an
area might be cooking with Alderwood you
could have really dry Oak you could be
cooking with some Pine I don’t know it
could be windy and blowing the heat away
from your fire so rather than saying how
many minutes we’re saying like you
should expect that it might be within
this time bracket but here’s what you’re
looking for when you see this happen yep
move on to the next thing when you see
this happen move on to the next thing if
you’re seeing this happen you have a
problem that you need to correct so it’s
not like telling you um at times it
tells you things of great specificity
but it also tells you like strategies so
that you can cook outdoors in
environments that are like unpredictable
yep maintaining coals stuff like that
but I now back to my monograph on fish
cakes what’s the number one gripe you
hear about Pike suckers carp B Buffalo
bony Bone Fish yep Tarpin just pul a
little bit like those perch I didn’t
take the pin bones out of those things
you know and I love fish cakes because
like for instance my boy and his buddies
like to go fish suckers
down the road yeah now when they cutch
suckers we just take the we take the
sucker flight take the sucker flight off
skin it fish cake because you’re you’re
incinerating the bone you don’t you
don’t need to remove the bones on
Northerns you don’t need to remove the
bones if you’re cooking like mackerel
Bone Fish not I’m sorry not Mac mullet
yep or cooking Bone Fish
um blend it yep and you don’t need to go
in there and do all that elaborate like
bone own picking when rand’s talking
about two breadings it’s because like
you can make a fish cake but I’ll tell
you if you want to make Next Level fish
cakes make your any fish cake in the
world um take that fish cake and before
you cook it roll it in panco yeah get
that crispy seon p no just no it’s just
a finish it’s it’s just a it’s like a
fish cake is great and a crab cake is
great take a crab cake someday and the
last thing you do before you cook the
crab cake get a plate put pancoat and
and tap patted in panco then cook the
son of a [ __ ] oh yeah when you cut that
thing open it’s real satisfying it’s
like crunch on the outside I remember
reading this thing about a chef who was
like he was like a Michelin chef and he
quit he went into another he got sick of
cooking and there was an interview with
him he said I got sick of just spending
my whole life trying to make things
crispy on the outside and soft in the
middle yeah that about sums it up
you ready to get back to it I am do you
want do you want to talk about your dish
more or you want us make your damn dish
I’m getting a little anxious to begin uh
or to continue on with my preparation
but I will say that the one thing I
appreciated about this recipe I always
like a recipe where you can do a lot of
it ahead of time and it doesn’t say do
this while this happens okay so I was
able to mix up my uh my additions to the
mixture there I’ve got my my breadcrumbs
all set up over there at my station so
once I get rolling here I feel feel
pretty confident about my ability to
execute and how many pulses are you at
right now 19 okay which oddly enough is
how I’d rate myself as a chef don’t
overdo 1 to 10 out of 35 you got to have
some chunks in there can’t be yeah I
when I saw him over there [ __ ] around
hitting that pulse thing I was like yeah
I thought he was going to wind up with a
disaster then he revealed that he’s
actually counting I thought I thought
that it seemed like an oddly High number
of pulses well use youreally because I’m
supposed to pulse it further once I add
in the the breadcrumbs and the peppers
and stuff well let me tell you a little
thing about
cooking you might already know this when
you’re cooking let’s say you’re cooking
some cookies baking some cookies and
you’re working off a recipe and it tells
you to bake them for 18 minutes and you
take a gander in there at 16 and they’re
done what do you think in your
head well
do you think I might better pull them
out I like to follow directions I like
to follow orders I would have been a
great Soldier if I was for the cowardice
I I uh give me give me a list of things
to do and I’ll just do them so you’re
going to be like I’m just going to let
my cookies burn cuz by God it says 18
minutes with cookies actually I’d
probably take them out because I had
wanted to take them out for the prior 10
minutes cuz you want to yeah since
they’re raw dough I’ve been thinking
about eating them but most of the time I
sort of just leave it up to the recipe
that way there’s someone else to blame
when it when it goes wrong
understood um you good I think I’m good
okay I’ll come visit you a minute on
you’re cooking all right oh and you’re
on the we’re going to jump ahead but
you’re on
the uh you’re yeah he’s working off of a
he’s working off of a stand burner
camping stove standard Jo blow uh one
pound propane
canister yeah imagine that Rand R is car
or tailgating or something and I’m I’m
not an experienced deep fryer so I’ll be
you’re not deep frying you’re pan frying
buddy deep frying is well good thing
that I de FR frying deep frying is
immersion gotcha well clearly I’m not an
experienced pan fryer you don’t even
know what you know you’re so an
experienced you don’t know what it is
that’s why we did this book R which is
probably surprising for a man of my body
type to not be an experienced deeper pan
fryer but I’ll do the best I can yeah
you’re pan frying all right all right
thank you thank
you um I’ve got a question for all of
you about I was ready to move into
chapter three but hit us oh about um the
uh Building A Fire I thought that that
part was absolutely fascinating to see
the different way put a lot of work into
that section I mean I love that just to
see all of the different ways why you
would do it one way over another for
what kind of uh protein or what what
kind of recipe or where you are and then
the coolest thing was uh making a fire
inside of a stump I’d just never seen
that before I thought that was very cool
uh I I’ll touch on that a minute so we
we kicked when we began our discussion
we begin our discussion with you get
into section one over the Flames but
there was a very
healthy bunch of introductory materials
so there’s a expertly crafted
essay puling by a young writer
a promising young writer named uh Steven
reyell and then uh we get into this
thing so we get into using this book
which is a note on variability where we
explore the idea we’re talking about a
minute ago um deer are different old
bucks are different than young
fawns uh Cherrywood is different than
mwood so all this kind of variability we
talk about how to use the book we get
into outdoor cooking appliances and
kitchen setups and then like Karen said
we get into a big thing about um well
then we got outdoor kit uh cooking kits
how to pack for car camping how to pack
for Backcountry cooking that’s my
personal uh car camping kit there’s a
picture of it yep Yanni contributed
heavily in that section then we get into
this thing cooking over fire okay so
starting a fire and all these different
fire builds cooking with different types
of wood where we explain different type
attributes of different wood cooking
fire builds or all these different ways
of constructing fires and some are
rather in ventive we got the log cabiner
hashtag fire stump stove uh reflector
fires Keyhole
fires then over the Flames which you
discussed and I want to jump ahead now
to another section that we’re going to
explain how first off how’s everybody
doing on their
preparations mine’s on the octopus that
looks
good I’m waiting till the for the eggs
to be done now Alyssa don’t be afraid to
let that Char let that bugger you know I
would probably I would raise your I
would raise your raise
up Seth help her
out I don’t want anybody get
burnt yep loosen
it there’s an element of danger involved
without outdoor cooking too
higher drew that
yep there you
go now into under the coold
under the coals burying stuff yeah under
the you should grab a shot of what
randle’s doing right now under the coals
is going to be I would say this is the
most not esoteric
yeah this is the oldest in terms of time
mhm like when I say oldest terms of time
like meaning this is a this is some
ancestral ancient cooking
strategies burn the hide off of cook
something in it’s tied under coals kind
of thing yep if you we talk about this
you know when I wrote the introduction
to this I mentioned this
um in the introduction to this I talk
about where if people people are
familiar with Montana being called Big
Sky the big Big Sky
country that comes from a novel this is
not widely known I don’t think I didn’t
know this I lived in Montana for years
when I was younger before I knew that
why they call it Big Sky country there a
novel by AB Guth it’s like a mountain
man novel called the Big Sky and after
the Big Sky came out someone actually
wrote someone from the tourism board in
Montana actually wrote AB Guthrie and
asked them if they could use the Big
Sky in a in a highway campaign promoting
like taking Highway trips in Montana and
they were pushing the idea that you
drive from Glacier to
Yellowstone and experience the Big Sky
Country and bab Guthrie the novelist
said that’s fine and that’s where Big
Sky country came from in the Big
Sky he talks there’s a lot of cooking
that happens in this mountain man novel
The Big Sky and one the kid when when
the kid that becomes the
protagonist runs away from home um early
on he one of the first meals they
describe is he has some
cornmeal and he makes a little dough
with cornmeal and makes balls and just
drops the balls into the ash
and then he takes a rabbit and Bones out
a rabbit and sticks the pieces to a rock
and tips the rock up face in the flame
and that’s the first meal in the Big Sky
later in the Big Sky his favorite meal
becomes varing a deer head in the Ash
and if you read other Mountain Man
accounts and Long Hunter accounts they
would often times just take a hunk of
meat so say you take a sirine from a
deer and they don’t even wrap
it they just bury it
and then later you carve away scrape
away and carve away the outside and just
like that’s it yep that’s it or people
would take a whole a Marmet or take a
dog and just burn the hair off and bury
it mhm and then dig it up scrape the
outside away cut off the skin and eat
the cooked meat so it’s like old old old
cooking method is there anything in
there where you’ve like you’ve gutted an
animal and you stuck Hot Rocks in it and
closed it up that is a thing but it’s
not we don’t talk about that but now you
make me feel it’s the only thing we
didn’t put in the damn book damn it why
you bringing it up now edit that out
Phil volume
two
sorry uh so this covers this kind this
brings up something a little bit funny
we can do a little monograph about rocks
inside the rib cage this covers cooking
food directly on coals okay this covers
cooking in foil packs under the coals it
covers dutch ovens and it covers pie
irons and this brought upor this is my
favorite
subject when I was a
boy when I was a boy times they are a
changing I still call them this by
God when I was a boy it was a hobo
Pie when you said and I you just have to
take my word for it when you said a hobo
Pie when I was a boy you were not
Conjuring an image of someone in
contemporary times being down on their
luck and homeless like a transient
worker type you were Conjuring a guy
from The Great Depression who kept his
posses in a handkerchief tied to the end
of a stick y over his shoulder and he
had some Cal dust on his
nose and he had a bottle of old booze
with x’s on the bottle and he lived and
rode the rails freedom and he was he was
the kind of guy you dress up with as for
Halloween yeah and if you went back to
my school and you went into a class of
24 kids two of them were dressed as on
Halloween two of them were dressed up as
this guy
yep and they nothing they liked more
than a hobo pie I just made a note for
when I’m preparing for trips you know I
like to make a little note that says
like uh family turkey trip and then I’ll
just like start listing things I don’t
want to forget and I just started mine
for my family turkey camp and uh added
in Iron pie makers and ingredients do
you mind walking over to that ceramic
pot there C and producing one of my hobo
pie makers from there keep right next to
the fire oh the green one yeah you know
where my parents kept the hobo pie
makers these you mean these yeah that
was GRE my dad had somewhere along the
line gotten himself a um had gotten
himself a mailbox like a newspaper
mailbox screwed it to the
wall and that’s where you put that’s
where the hobo pie makers were kept so
here’s a double which didn’t exist when
I was a kid but what’s funny about this
is if you go on to Amazon right now
here’s a double for making Whoppers and
krin’s got a single if you went on to
Amazon right now and typed in Hobo P
maker you will pull up exactly what
you’re looking for but you will find
that the keyword you use to search it is
not in the title is not in the
description so some some guy
was like man people are going to be
looking for hobo P
makers I don’t want to write that but I
don’t want to lose the customer so
they’ve done keyword optimization around
a keyword that is actually not in the
description y uh Seth do you mind
sharing what you guys called him over in
Pennsylvania uh Mountain pies or moon
pies yep both I’ve heard Chester had
some pudgy py
pies can you can you like make a grilled
cheese I mean just do anything you want
let me tell you there’s the one there’s
two that we knew that I used to know
I’ve always been nostalgic for these I I
love using them um we did two
preparations as kids uh and not just us
but just in general well there’s three
but we had two favorites then there’s a
third
classic Vita cheese mhm the key is you
butter both sides of the bread put some
close that sucker up and make the most
badass golden brown grilled cheese you
ever
had you do a
PB&J okay so you you butter both sides
of the bread do peanut butter and jelly
in there or you go down to the store and
get yourself a can of cherry pie filling
or apple pie filling oh okay butter both
sides of your bread put the cherry pie
filling in there close that sucker up
and do it but we have like some kind of
fancy s of them man yeah I mean Fancy
Pants and in in like as far as the
ingredients go but it’s not like hard to
make them the section is called iron pie
sandwiches or whatever you call them
yeah hey quick question have you ever
tried to do it with a uh what I would
call it a healthier bread than just
straight up Wonder Bread we talk about
that yeah I don’t actually use um Wonder
Bread the problem is you need a large
format bread you need a good size but
yeah you go to a bakery you need a good
size bread so when you when you’re
shopping for your bread and we we
explain all this in the
book take note of the dimensions of your
pie
iron right because if you got a if you
got a pie iron and you get out in the
out the campground and realize that your
bread doesn’t it doesn’t cuz you need to
have overlap yeah cuz when you close
that pie iron it’s
sealing we talked about Hot Pockets
earlier when you close the pie iron it
presses in seals it right so you need
overlap on all sides but yeah it doesn’t
matter the you can use great good
quality bread just what’s that bread
they use for french toast a lot Bri Hala
BOS is a good one is phenomenal yeah you
don’t want too you don’t want like too
home baked of a bread where you get the
big air pockets like not crusty bread
not chewy bread and you don’t want like
you know you do a sour dough and you
open that sucker up and it’s got like
centimeter air Pockets you’re just going
to be losing your ingredients out of
there when I say fancy pants we have a g
we have one where you can take turkey
grous F whatever like a game bird one
cheddar and fig so fig jam and cheddar
it’s a grownup preparation you might see
uh See it called a panini in some Cafe
somewhere a we get into this 10 of our
favorite iron pie
combos peanut butter and jelly or honey
on country white bread yni
a cooked ground meat burger onion
American cheese ketchup and
bios okay a ground Burger in a shredded
fowl so shredded game bird taco
seasoning Mexican
cheese sliced ham pimento cheese pickles
and
sourdough cooked bacon or breakfast
sausage scrambled eggs cheddar cheese
flour tortilla Brios or sourdough
all in a hobo pie iron pie smoke salmon
or trout cream cheese Dill chives
pickled red onion on
sourdough duck Gorgonzola Panetta onion
Jam preserved cherries on sourdough
peppera
sourdough sauteed mushrooms with grilled
zucchini and
goua on sourdough or go to the get
yourself a big can or get a big can of
cherry pie filling it’s up to
you in here also we talk about burying
stuff in the ground and and a lot of
times we should can we talk just a
little bit more about iron pies oh
please kids love them kids not they like
more than iron pie um but they’re also
one of the potentially most dangerous
food items for kids like you got to let
them cool off cuz that stuff’s like lava
on the inside if you if you’ve never
made these things just keep that in mind
uh funny thing about kids you see these
white chairs we’re sitting
on someone was making someone was
videoing something back here one time
like just we were just hanging out
family and
friends and when you watch the video
what became funny to us wasn’t what was
happening in the video it’s what you see
happening in the background and my
little boy Maddie is roasting a
marshmallow in that fire pit right there
fire
place and you see him and he’s
pondering his hands are coated in
marshmallow and you see him like
contemplating his hands and he looks at
these
white
cushions and he kind of goes and you see
him like actually I lost a video which
such a bummer you see him consider it
for a minute and then change his mind
and just do the old front shirt wipe yep
and then he like leaves the front
but he’s like God fella could just white
right
there yeah blend right in yep oh M uh oh
that smells good Randall good bud so
good looks good um say some myself
beautiful fish cakes what what I wanted
to say on on digging holes in the ground
is sometimes you don’t have a great
place to dig a hole in the ground so we
got some builds here and preparations
here where you to get yourself a five a
55 gallon drum meaning if you’re in a
last just look around you’ll know what
I’m talking about uh if you’re anywhere
else they’re not hard to find y a barrel
55 gallon jum cut that sucker in half if
you and your neighbor find a barrel and
cut it in half you each got a thing now
yep so we talk about how to roast a
whole how to roast a whole deer shoulder
or any chunk of meat like that how to
roast 6 8 10 pounds of meat in a barrel
yep you don’t
need a hole in the ground like if you
live somewhere where it’s like like
there’s no way you’re digging your yard
up or something if you got a if you got
a
wheelbarrow full of wood and some dirt
or sand in a half of a barrel you can
set it out on a you can set it out on a
concrete slab
yep and and and do luow style in the
ground cooking and you cook anything in
that particular preparation like we
worked hard to get it
right my old man when they used he used
to canoe The Boundary Waters a lot he
would say don’t put this in the book
which I I kind of wish we had they would
they would get a fire going and then lay
down any kind of clay like heavy clay
mud and make a bed of heavy clay mud
then they’d put all kinds of leaves down
any sort of green leaves you could find
MH then they’d set a fish down and then
they’d pile a bunch more green leaves on
that fish and then smear a bunch more
mud and Clay over the leaves and then
cover that up in coal and then later
break that open and eat walleye like
that yep we didn’t put that in the book
we kind of put it in the book but not
really right lot about foil
packs any you like to add
Yanni no um I don’t know foil packs man
I mean that’s a uh That’s a classic I
grew up doing that at uh Boy Scout camps
latan Boy Scout camps we got salmon a
bunch of salmon and trout preparations
that are under the coals
skim in the
head oh we got how to cook this is a
good one cook an a vanison roast
underground wrapped up in a kitchen
towel yeah a wet ass kitchen towel
that’s the one I was talking about that
we we had foil or is the towel touch the
meat no it’s wrapped in a wet tow towel
huh and then it’s buried yeah because
you’re depr you’re making a you’re
making a no oxygen area oh I see uh-huh
not oxygenarian a low oxygen area
uh-huh but an oxygenarian could do it
but an oxygenarian could do this stuff
in his house and and and how how deep
are you sticking that where it don’t
burn down good you’ll be sacrificing the
towel though like that thing will get
charred you know yeah you’re you’re
going to ruin your towel you could
probably do it an old t-shirt felt like
it just make sure that there isn’t and
when you unra it tell people see that
that’s my old shirt yep escape the fire
should that towel be 100% cotton or you
know
polyester be careful everybody
chemically treated you know that’s the
thing with burlap too when you’re buying
when not with burlap when you’re cooking
with canvas mhm you know canvas tarps
and stuff you don’t want treated canvas
tarps here’s one that I love a lot is
whole vegetables roasted in
Coals you can take and we explain it
here there’s stuff you want to wrap in
foil there’s stuff you don’t need to
wrap in
foil you can cook fennel Bowl just in
the fire you can cook butternut squash
just in on the coals like lay a
butternut squash on the coals and roast
it we explain
how um de yeah deer shoulder in a
barrel bear grease Dutch oven biscuits
that was a contribution from clay goose
and dumplings cooked in a Dutch oven
Dutch oven
rabbit with
cabbage then onto where Randall’s
working from right now and this is kind
of my favorite
section on the
burner so this is outdoor
cooking uh cooking on a burner on a camp
stove on a crab pot whatever cooking on
a burner oh that and we go through all
different sorts of burners from all man
from Little micro you know backpacking
stoves to to great big you know Cajun
boilers
Skillets griddles and pots what you need
to know we got a cast iron so propane
stoves outdoor cookers griddles
Backcountry stoves we got a big primer
on cast iron then we get into spicy fish
cakes where that’s where that’s where
Randall’s at Moroccan
is so there’s no cultural appropriation
in this
book borrow it a little bit Moroccan is
venison meatballs oh you ready Randall
let’s eat oh my goodness Rand those look
so good that must been a hell of a
cookbook for a guy like Rand for a guy
who doesn’t know how to fry stuff guy
like this is a good test oh the dipping
sauce R you got R you dirty dog I’ve got
eight more to go in the hot yeah they
look
hot digging in I’m putting the sauce I’m
putting rand’s dip I’m spooning his
dipping sauce on there bill you want a
bite I’ll get there eventually just save
a little bit for
me I went no sauce first bite was
delicious as
is oh Randall very good let me tell you
something
too my kids would be like they would
they’ they’d be they’d be wanting
ketchup yeah and not dip in sauce right
they would love it yeah right and when
it’s say spicy it’s not like the only
thing you’re tasting is the peppers it’s
just like
there and you can take Taste of fish too
oh I don’t even know what to say I’m
beside
myself is that unbelievable you just
keep talking while we’re eating over
here St
Randall oh man that sauce recipe is also
there’s a lot of garlic in there m yeah
well see that’s where Christa’s good at
stuff man like Christa cuz I I’ll be
kind of like how a lot of how we work
together is there’s like stuff we’ll
make meaning we eat a lot of bony fish
so I’m like man I like doing fish cakes
I like to make them crispy and we’ll
make like this and that sauce I don’t
know how parter sauce or whatever yeah
I’ll call my buddy I like hey what was
that sauce you made that one time he’ be
like oh I think I did right maybe that I
can’t remember if I did that
but working with like a really good
recipe tester and
developer she’ll make it 10 times do you
know what I mean instead of you saying
like oh I kind of use you know I’ll be
like well yeah I use a lot of mayo and I
use some lemon and I use some paprika
but I don’t know or if not I use
sometimes I’ll put Dill because you
don’t when you’re cooking you don’t
always you’re winging it yeah and so
with a really good
developer you get where it’s just like
dialed and and all the guest Works
pulled out you know this sauce it’s so
it so compliments all the flavors in the
fish cake mhm and using
lemon damn it fry your ass for well that
tells you how good they are we didn’t
even need the lemon okay I’m still in my
I’m still in my uh what’s it called on
the burner I’m still in on the burner
there’s a lot of other good ones in
there miso udon noodle soup with salmon
venison chili a whole big thing on vac
sealing so this means vac sealing it
what it means is reheating precooked
meals at Camp so it’s a bunch of stuff
about what you can cook at home and Vac
seal and then drop into a pot of boiling
water and heat in the bag or dump into a
skillet and prepare it and in some cases
that’s like your whole meal in that bag
and some cases it’s like a
portion of a meal that you’re going to
like throw together you’re going to
finish
they’re not done yet that’s what they
look like coming off oh yeah oh look at
that that’s pretty see
those I just have no I’ll eat later
Cuban style rice with rabbit garlic miso
shrimp Ginger catfish stir fry which is
phenomenal tossed noodles with ground
venison that’s really good venison stir
fry with cabbage penet with sausage and
peas Louisiana style crayfish blue crab
and shrimp boil that’s your big like
party recipe there yep then a big old
section called simply how to fry
fish I’m sure your buddy would be very
happy that you have a dedication to that
topic we got a torto with wild turkey
like a mise torta with wild turkey
thermos
Ramen courtesy upgraded Ramen upgraded
uh backpacking Ramen yep then we get
into within it Camp breakfast lunches
and
snacks souped up towed in the hole
uh that was a that was my dad’s Camp
preparation when I was a kid so we do a
toad in the hole which is like a gourmet
tow in the
hole a big thing about making coffee we
got a recipe called the late Eugene
groor beer and apple pancakes very aani
Cristo sandwich and then we’re getting
ready to move into five but we got to
stop for a minut cuz we’re going to eat
some stuff Alysa thank come yeah did you
try it you got to try it over
oh that’s great I didn’t want do we need
a knife or slice in that sucker or is
it’s already chopped Forks would be good
we’ll just finger food it all right
listen you want to tell us what your
experiences were
here um I’m a little intimidated that I
didn’t cook it enough yeah but I want to
burn it I mean I knew it it need to be
charred
but no you got it you think so
mhm is it tender enough it’s tender
enough cuz you whooped it good okay you
could have charred it a little more but
it’s phenomenal
okay oh that’s a lot I should have
pointed out to you Char it the octopus
Char it until the ends of his legs are
burnt mhm okay you know what I mean it
it they’ll look like legit burnt and
start to curl up and that’s when I pull
them off it was until they were wrapping
around the grates like it was alive when
you first put it on he’s grab they grab
on that great yeah he’s like no you’ll
never get me off the grill I’m so part
we did a great job whooping that so good
M your boys would would eat that
up Alissa you you nailed it spin did you
try it yet no you didn’t try
it man I like that
stuff awesome job that was really
good the Charing makes it mhm when you
get those little bites of the CH so how
did you like cooking over the open fire
that was intimidating only because I’ve
never used that before I don’t like my
particular Grill yeah
right but my buddy made that for me
that’s awesome it’s been awesome my
buddy Ronnie made that I just don’t I
don’t know how to use it so it was kind
of for our audio audience can you
explain what that is it’s kind of like
an elevator situation oh the grill uhhuh
oh years ago I was I was in West Texas
and these guys had a a grill like that
it’s just like a
elevated basically it’s a fire table
round fire table maybe 5 in deep on a
tripod legs on three legs so the fire
table sits waist high and then it’s got
a framework above it with a grill that
you can adjust so what is that 20 inches
in
diameter maybe low low 22 inch diameter
fire table with an adjustable Grill on
it and um I love that thing it’s great
for any kind of like small scale cooking
and uh it says tli on it my buddy Ronnie
Bane he’s retired now but that was his
company Twin Lake installations I sent
him a picture and he welded that up for
me many many many years ago and that
thing there’s nothing ever going to
happen to that solid there’s a product
that’s made commercially now that’s
Bunch them similar to that right now
kudu grills I think yep kudu grills
there’s a bunch of them now
um good job Alissa oh the octus is good
that’s so good I’m going to go in for
more um Steve are you able to Y do me a
favor start walking people through on
the
[Laughter]
spit now that I got my mouth full of
octopus so I want to have a little more
fish cake
too oh what’s that picture of there’s
some birds wrapped around
sticks
yep take it away yanis on the
spit so as you can imagine this is these
are recipes where meat is uh
skewered on things that you would uh
consider like shish kebab type skewers
and then all the way up to bigger uh
crucifixes yeah you could call it that
um but uh I mean literally you know 2in
you know uh limbs um and then also
rotisserie devices that all counts as on
the
spit and again what you’re going to get
mostly out of here yeah there’s some
good recipes but you’re going to get the
how to the skills to know how to do it
with any bird and once you do it with a
a duck or a grouse um then you’ll know
how to do it in the future with anything
else detail
photographs um Seth did some of the
photography in this book did he oh he
did a ton of the photography that
photography is fantastic as well is our
good buddy John
Hafner um let’s see couple of the uh
recipes I’m looking at here big game
heart skewers sheep
skewers must have used some of my big
horn for that one crying tiger skewers
he what what makes the tiger cry got
tiger you tell them a sad bad
story and then you cut his heart out and
put it on skew oh the the the subtitle
there says with hearts of duck or Upland
bird what kinds of proteins lend
themselves well to this skewer situation
do you feel it’s everything out there
well there’s veggie skewers mhm tuna and
Y tuna skewers yellowtail skewers I
think when it comes to fish you’d have
to use a pretty meaty steak like fish
you know uh perch would not go well on a
skewer um I’ll tell you the thing that I
think that
is the meat that is transcendent on a
skewer is dock Hearts turkey
Hearts any kind of game bird heart
something thaten fast because you can
make them good but man they’re good like
that I love them like that or sometimes
you can simmer them in pork
fat and then skewer them mhm and Grill
them and and that crying tiger is like a
you know like a Chinese inspired yeah
this is this is one of Steve’s pride and
joy yeah recipes in the cookbook any you
guys that have traveled down to any of
you guys that traveled down to areas in
Mexico where they you you’ll see that
pork dish where they have that vertical
that vertically oriented spit and a
burner and they make tacos El Pastor
yeah you see that in a lot of different
cultures and and Greek they in uh in
Greek cuisine they use a similar thing
in Mexico they call it a
tromo so it’s you take all this you you
you take out a bunch of your roast okay
like your venison roast elk roast
whatever Pig
anything and you make a bunch of thin
slices and then you marinate all those
slices okay you marinate all the slices
and then you put them on a vertical
skewer and it makes like you’re making a
column of sliced
meat and you roast it like that and it
spins and you cook it and then you just
shave off the outside into tacos Y and
so we get into trampos and the tromo
that we use here my buddy Ronnie just
welded it together like just a garage
you know a garage kind a vertical
rotisserie kind of um and then tra then
later I had mine you had to hand turn it
yeah so later I had Travis Barton from
Barton fabrication he put a rotisserie
motor would you just buy at Ace Hardware
he mounted a rotisserie motor underneath
it so you can just plug it into the wall
fill it full of charcoal briquettes
and just cooks that son of [ __ ] that
was one of my favorites in 100% that was
one of my favorites to eat that was
delicious oh Dr
Randall take a load off and enjo a
little more inconsistency here on the
coloration uh one thing I’m getting
concerned about
is what happened to Seth’s uh
food uh Seth is uh he’s probably
condiments now see a little bit of
mustard ketchup spicy brown mustard no
Lissa I want you to know I just had a
piece that was kind of like octopus
Sashimi
sorry quite all right it was still
delicious for for your first attempt
it’s great I actually like it better
like that I think I made the mistake of
kind of pulling it off the direct heat a
little bit just because I was worried it
was I didn’t want to burn it but
right keep going
Yanni um spiked foul oh no this one’s
worth mentioning and talking about the
cofa
kebabs just like basically basically oh
this is a good one to talk about ground
meat with spices that you form around a
skewer and then cook a flat skewer yeah
so let’s say you’re the kind of got got
a deer and you told the you told you
took it to the Butcher and said just
grind the whole damn thing which is not
on common and now you’re bummed cuz you
want to have some kebabs well look at
that those look good but you can see
that skewers are like almost like a
knife shaped flat yep but you’re forming
ground meat around a
skewer that’s like it’s like greekish
and you just take that whole thing off
you get it off y yeah I’ve had that in
Turkey Palestine yeah like Middle
East there it is y Yan oh yeah I don’t
know how this one makes it to this uh
this in the uh this on the
spit section I guess
it’s cuz suspended suspended yep we have
two uh super recipes in here one is a uh
did Richard Martinez
uh did he bring us the turkey chili mer
soup or is it just a picture of him that
just happens to be
there just no no just that happens to be
in the picture that that stuff is
awesome
yeah turkey chili a Varity man it’s one
of my favorite things to do or the uh
pasle that we have in the other cookbook
is one of my favorite things to do with
turkey
legs well I mean pole with mountain line
it’s like a it’s a dish with a homon
like a lime like a limed corn yeah those
those big a lot of times it’s like a
tomatoey base but the one that we did in
the last cookbook was more of a green
chili base but uh the recipe that I I
say I contributed I just I sort of
shared it after uh trying it out in lava
a couple years ago and I was over there
hunting for lunch we had a bail old
cauldron um of uh this soup called Sanka
which uh I asked the the ladies that
prepared it and they said they really
didn’t have a recipe but I said well
anyways just talk and I’ll just record
it on my phone and in the end it
basically sounds like a fridge emptier
but it’s it’s
great delicious it’s like a traditional
dish to feed a bunch of hunters right
totally yeah um and I think what you
know kind of makes it meat eater is is
that there’s venison chunks in there
there’s Wild game sausage in there and
then sort of you just
add vegetables pickles whatever else you
have to season it all it’s it’s simple
it’s delicious all right I’m going to
take over on the thank you for that
Yanni you’re welcome I’m take over on on
the the final uh section six on the side
which covers your salads sides Desserts
and Drinks now we got into hobo pies
Mountain pies iron pies earlier and in
this section you get into iron pies that
are like dessert type iron pies okay
Bunches of salads all kinds of dressings
all right Cole SLA That’s a classic
outdoor dish how to do boss and baked
beans from scratch how to do refried
black beans Camp Stover
rice then some some vegetarian dish uh
appetizers grilled eggplant chickpeas
chickpeas and margarine mint dressing a
lentil stew so side dishes there Kevin
Murphy’s cane Tucky buttermilk cornbread
Savory cheese biscuits all cooked
outside wait is his recipe sweet or
savory for cornbread Savory okay and
then we get into sweets peanut butter
s’mores Nutella and banana iron pie a
bunch of other iron pie variations a
really crazy one that I love coal
roasted
bananas huh which are like way better
than you think they would be a coal
roasted banana coal baked fall
fruit uh how to make like just kind of
like different sweet breakfast dishes um
how to cook a chocolate cake on a camp
stove you’re you’re cooking a c
chocolate cake by steaming it on a camp
stove is it like sish
it’s cake it’s cish it’s cake um mold
cider cooked over a fire
pit uh pictures of red beer cocktails
Camp hot chocolate [ __ ] coffee and then
a bunch more extra stuff a whole big
section I’m not going to bore you with
right now brins marinades dry brins and
rubs I’ve never had moreon coffee is
that it’s like for people that don’t do
the fancy Stu not for more on more on
the subject additional information on
the subject of coffee yeah we have a big
section on coffee man Cowboy Coffee how
yeah various ways to make coffee uh okay
you guys ready are we doing what are we
doing next oh The Stuffed Burgers stuff
Burgers here I got some bus let’s hit
let’s hit the
devils devils
forthcoming look at that beautiful
burger just for uh for the
for oh my goodness that’s beautiful
hopefully not too done or two underdone
wasn’t using man what a nice uh finish
it does on the egg yep did you try it
yet let me get a knife to cut
those the smoked deviled egg is really
good
yeah
yeah need that one for the wall yeah
picture like a picture a deviled egg
with a kind of a cooked like a cooked
egg walk us through it Randall give us
the experience erience well how would
you rate your cookbook
experience here you
go a
delightful Smoky bouquet
[Music]
mhm
oo a fun mixture of
flavors all the creamy Rich goodness
that you want in a deviled egg mhm
little bit of smoke to finish it mm
lovely Goes Down Smooth and it if you’ve
been eating deviled eggs your whole
life smoking that egg Alters the texture
of the egg’s exterior yeah it’s a little
more toothsome yeah so instead of having
like a slimy little bugger mhm it’s kind
of a cooked it’s like textured and
cooked and looks kind of
smoky well that’s very nice a little
more El
Dente little more El Dente yep a little
more Al Dente put it
okay Seth hit
it so Seth how would you rate your
experience working with the book oh
these are these are great
um the it’s super easy right when you
think of like cooking a burger yeah it’s
like something that everyone does when
you add stuff like stuffing them you
know it adds some you know it’s a little
more complex and difficult not your
grandpa’s burger no but just following
the directions in the cookbook super
easy
um how many photos would you say you
have in that book Seth I don’t know
quite a bit dozens dozens for sure yeah
so we’re going to cut one of these
open oh it’s so
juicy not really getting a good cut but
no be getting a good bite yep ooh it’s
not overcooked smoke medium perfect
there you go it’s beautiful um someone
want to I want a h yeah give me a havy I
should have put one in the burger or in
the bun and then cut it oh that would
been smart you’re
good who wants a full Burger they smell
good if somebody hated me a full Burger
I give a napkin to go with it there’s a
havy now just let’s do Hales and that
way every napkins with them Brody all
right
guys we’re getting so eating no no all
right everybody you realiz that it’s
hard to uh talk and host a show when
you’re eating Where damn book go oh it’s
right here oh it was there you have it
we’re going to eat our Burgers let you
guys all go home that’s listening uh the
mediator outdoor cookbook Wild game
recipes for the grill smoker camp stove
and
campfire uh get a little fire going
outside and get some thank you
everybody for