September 27, 2023 • 64 mins
Your host Clay Newcomb is joined live from the World Champion Squirrel Cookoff by Brent “Render Boy” Reaves, Kyle Veit of the Ozark Podcast, Malcolm Reed from How to BBQ Right, the world’s greatest Small Game Hunter, Kevin Murphy, and Joe Wilson, founder of the Squirrel Cookoff. The crew talks about: Kevin’s unique outfit and how he met Steven Rinella, the world champion squirrel cookoff and the unique dishes cooked (empanadas, ramen, tamales & minced meat pie), the finer points of how to harvest & clean a squirrel, a detailed recipe for how to cook squirrel and gravy at home, squirrel hunting the old-growth timber inside the Mississippi River levee and Melanistic Squirrels, the challenges facing new hunters and what we can do to help, and the joys of starting out on small game. We really doubt that you’re gonna want to miss this one.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
My name is Klay Nukleman. This is a production of
the bear Grease podcast called the bear Grease Render, where
we render down, dive deeper, and look behind the scenes
of the actual bear Grease podcast, presented by FHF Gear,
American Maid purpose built hunting and fishing gear that's designed
(00:36):
to be as rugged as the place as we explore.
Before we get rolling on this render, I want to
tell you about white Tail Week at Meat Eater from
September twenty ninth through October the eighth. All the Mediat guys,
(00:56):
all the First Light guys, all the FHF Gear guys,
all the Phelps guys, all the Dave Smith Decoy guys.
On our social media feeds, websites, everywhere we're making content,
you're gonna be hearing about white tails because it's what
we love and it's time. On Monday, October two, we're
giving away a Lacrosse footwear package. On Tuesday, We're giving
(01:20):
a Louipold Optics package on Wednesday, a Timber Ninja tree
saddle package on Thursday, of Vortex Optic package on Friday,
and on ex Elite Life membership, we're giving away on
Saturday a tethered tree saddle package. The point is just
pay attention. It's gonna be awesome White Tail Week for
(01:42):
meat eater. Hope you enjoy this render Welcome to the
Bear Grease Render Podcast. I don't even know to say.
The group of people set before me is gonna blow
(02:06):
the minds of every Bear Grease listener in the world.
Kind of a rock star cast, no doubt, no doubt.
To my left, I have Brent Reeves, who now is
known as Render Boy because you don't come anymore.
Speaker 2 (02:19):
Hey, I'm just glad that we're doing this Render now.
I got my mileage paid for.
Speaker 1 (02:25):
That works, huh, it works great. Good to see you,
Brent Man. Man, I can't wait to hear. We're at
an event and I'm going to tell you what that
is in just a minute. I'm about to Brent's left
is Joe Wilson, Joe Wildman. Wilson Joe's ah regular now
on the Bear Grease Renders. Big day for Joe Wilson Man.
Huge day, Yeah huge. I ain't gonna blow your cover
(02:46):
though one well, so to your left Kyle Veat of
the Ozark Podcast. Buddy of Ours lives here in northwest Arkansas.
I was on You Guys podcast. Joe's been on Ozark podcast.
You've been doing something special today too. We want to
hear about that.
Speaker 3 (03:02):
We'll talk yep to your left.
Speaker 1 (03:05):
Tell me your This is Malcolm. What's your last name?
Speaker 2 (03:07):
Malcolm? Read Malcolm?
Speaker 1 (03:09):
Where are you from?
Speaker 2 (03:09):
I'm from Hernando, Mississippi.
Speaker 1 (03:11):
And Mississippi and you tell me? Tell me what you do?
Speaker 2 (03:16):
Well.
Speaker 4 (03:16):
So I got into barbecue cooking back a long time ago,
you know, Memphis, and made the World Championship. Barbecue cook
Off's a big deal in Memphis. It's the world It's
the super Bowl of swine, you know, the big, big championship.
So if you grew up around there you were into cooking,
you had to learn to cook barbecue to compete in
that or you're gonna get your teeth kicked in by all.
Speaker 2 (03:34):
These other folks.
Speaker 4 (03:34):
So I got into cooking barbecue, and then I just
kind of that was a long time. You know, newsletters
were hot, So I started doing a little barbecue newsletter.
My wife taught me into it, and it is it
expanded into doing how to barbecue videos and trying to
help people cook and kind of preserve that barbecue lifestyle.
Speaker 2 (03:51):
That's kind of what we do. There's a lot of
people into it.
Speaker 4 (03:53):
And then I got into outdoor stuff, so we uh
because when I'm not barbecue and I'm hunting fishing, So
that's kind of how that my ties to it all.
And uh, I just love you know, competing in contests,
cook and barbecue, going out and being in the outdoors.
Speaker 2 (04:05):
Anything we could do outside.
Speaker 4 (04:06):
I'm trying to, you know, help support that and push
that through and get people interested in.
Speaker 2 (04:11):
Part of it. Yeah.
Speaker 1 (04:12):
Well, good to meet you, man.
Speaker 2 (04:14):
Yes, sir, I'm a big, big fan of y'all. H
subscribe to the podcast and listen.
Speaker 4 (04:19):
I learned I found you through Meat Eater, okay, and
I was like, man, this is Arkansas boy, he's got
to be all right. Any hunts bears, you know, why
didn't I know about this? And then so I've just
been a fan.
Speaker 1 (04:28):
Well, good to meet you. To your to Malcolm's left,
probably the most esteemed guests that's ever been on Bear
Grease period.
Speaker 5 (04:36):
Probably period. Man, I got to take another picture.
Speaker 1 (04:39):
You better take another picture. We have the world's greatest
small game hunter.
Speaker 6 (04:44):
Kevin Murphy's way too kind.
Speaker 1 (04:47):
Good buddy. So this is I know you through Steve Nella.
Today is the first time you and I have met,
and it's it's uh. I knew at one time, at
one day that we would meet, but Kevin Murphy from Kentucky.
Great to have you, man, glad to be here.
Speaker 6 (05:03):
Had to be around all you guys and beating all
the great people of Arkansas here at the World Championship
Squirrels Skinning event.
Speaker 1 (05:09):
That's it, you know.
Speaker 6 (05:12):
Right off the bat. I had to help some fourteen
year old kid that had never handled a squirrel in
his entire life, Caden Blake, to skin a squirrel. I
went over there and showed him. I says, there's lots
of way to skin a squirrel, but there's only one
proper weight to skin a squirrel. Took me a long
time in my career to figure that out, but I
showed him how to do that. It says, I'm going
to do the one for you, and then you're going
(05:32):
to do the next one. And he did it exactly
like I told you.
Speaker 1 (05:37):
The tail method is that work given on a squirrel
that's been frozen.
Speaker 6 (05:40):
It did today. I don't know where those come from. Today,
they were tops of trees. About Thursday, I would say
they were frozen twenty two heads.
Speaker 2 (05:51):
Topsy.
Speaker 1 (05:57):
You you told us where Joe? Where are we at?
Speaker 5 (05:59):
Man Clay. We are at the twenty twenty three Model
of the World Champions Squirrel Cookoff right here in Springdale, Arkansas.
And I couldn't be happier with the showing that we
had today.
Speaker 1 (06:10):
Oh man, it's walled one, Jane. We have any idea
how many people were here?
Speaker 5 (06:15):
I mean, I can make up something, but I think
the most esteemed squirrel man in the world should be
how many people did you see out there?
Speaker 1 (06:23):
Man?
Speaker 6 (06:23):
We probably gave away three hundred three fifty samples that
we cooked up. Plate stopped and got some plates for
us there. We were down to giving off sauce and
we had no we had no we had we had
no we had no eating utensil, I says, man, this
is Mongolian squirrel. Eat with your right hand and do
your other stuff.
Speaker 2 (06:45):
Lord.
Speaker 5 (06:45):
Hey, we we've had multiple, multiple, thousands of people, yes today,
all to celebrate this little furry critter that gets overlooked
so much, you know, And I don't think if you
were trying to pick out one age or nationality you
couldn't find them out in this stial today I mean
(07:06):
there's everybody. When you talk about community event, we brought
them together today with squirrels. So it's it's awesome, Clay.
Speaker 1 (07:14):
No doubt. Hey, so we do this thing, Kevin, I
have Brent Reeves sometimes describe what someone's wearing. Why don't
you do that for mister Murphy here, including his friend. Well,
let me go ahead and say, I think this is
the first time that we've had a bona fide squirrel
dog on the podcast.
Speaker 6 (07:35):
So what's your dog's name, wings and things? His names,
that's her name, wings and things. Those butterfly wings on
her back. We are She's been on a mountain lion
hunt with me, swamp rabbit hunt, jack rabbit hunt. She
tree squirrels. I haven't really killed a squirrel with yet.
She's just getting into it. She doesn't know whether the
(07:56):
point a squirrel or tree a squirrel.
Speaker 1 (07:57):
It's gonna say she looks like a pointer bird dogs.
Speaker 6 (08:00):
She's a half gsp a half English porner. What the
old bird dog people would call it a dropper they got.
They get no credit for anything because people don't want
those dogs because they can't breed them and pass that
book bloodline on. But she's got two brothers at the
t Bone Pickets hunting ranch. So that's what calvert.
Speaker 1 (08:19):
So is she a bird dog or a scrowl dog?
Speaker 6 (08:21):
She's both. You know, our old timmy dogs did everything
mm hmmm, from keeping us warm to hunting critters to
protecting the home place. And that's what I'm making out
of this dog right here.
Speaker 1 (08:33):
Wow, how old is she?
Speaker 6 (08:35):
She's turning for this year? Okay, And like I said,
she's been. She made three trips to Michigan last year.
She's a pretty good walleye fisherman. You know, I'm buying
her license this year. She's identifying as a walleye fisherman,
so I get the extra eight eight walleye that she's
got into krill.
Speaker 5 (08:54):
I think she sees orbs as well.
Speaker 6 (08:57):
Yeah, she s sketchy people.
Speaker 1 (08:58):
Now you gotta you got a yard full of squirrel
dogs back in Kentucky, though, I've got a few, and
rabbit dogs, rabbit dog. There's a there's an episode of
you on Meteor season twelve. You and Ronella hunted up
in Michigan. Is that right, yes, sir, y'all squirrel hunted, rabbit,
rabbit hunted. Yeah, I heard that was a big time.
Speaker 6 (09:15):
Very good, very good friends, you know, hunting with Steve
and then whoever brings on the camera. Guys, you know
it's been eight years. Come this December our first.
Speaker 1 (09:24):
You know, he got so Ranella just met Kevin somewhere
in Kentucky twenty twelve.
Speaker 6 (09:30):
Steve was at the NRA convention in Saint Louis, Missouri.
I come up to him. He just had like five
or six episodes or three or four were out, and
he was hunting antelope and bear and this and that.
I says, Steve, you need to do a small game,
a squirrel, rabbit or something, because kids can go out
their back door or down the you know, somebody's farm
(09:52):
or public land or wherever, and they can hunt small game.
And we become friends over that. And Steve told me
this year we were ride around the pickup truck in
between our hunting. He says. You know why I liked
you when we first met. I says, because I knew
about squirrels. He says, no, he says, because you told
me you were thinking that this fall was going to
be a really really good squirrel year, because we had
(10:13):
a good mask crop. He said, you were able in
your mind to predict what kind of hunting season where
we were going to have. And you know, I'd hunted
squirrels since I was probably seven eight years old, and
just you know, it used to be I mean that
was my life, his hunting squirrels. But you know, having
fun now is my life.
Speaker 5 (10:33):
How many how many squirrels did you bring today?
Speaker 2 (10:36):
Uh?
Speaker 6 (10:37):
None?
Speaker 5 (10:38):
Oh?
Speaker 6 (10:39):
I'm here with chef Jeff out of Illinois. He's a
young dude that stalked me on Instagram. I took him
hunting one time. He comes to the top of the line.
I'm sorry, we just linked that out. My mom's going
to get mad at me and clean my glasses now.
But he went hunting with me, and he would listen
to me, and we become instant friends, like three years ago.
(10:59):
So he asked me, said, hey, I got invited to
the Squirrel Championship cook Off. Do you want to go?
I says yeah. So I've already put in Monday through
Thursday forty six hours working up down Tornado Alley, putting
in a high mask, lighting one hundred and twenty foot
poles with a sketchy contractor. But you know, I like
to work. I work to a die and hunt and
(11:20):
meet people that like dogs and being outside cooking good food.
Speaker 1 (11:24):
And you know what was the description, got to beat
a dead squirrel hunting horse. But tell us what Kevin's wearing.
Speaker 7 (11:30):
Kevin is wearing I would say circa nineteen seventy one
Gi Joe style coveralls. I had a Gi Joe that
had a set of coverrolls just like that inside that
and it's his T shirt. He's got a blaze orange
camo with what.
Speaker 2 (11:48):
That Okay, it's a blaze orange camel.
Speaker 5 (11:53):
He's wearing a Browning high power on a cross.
Speaker 6 (11:56):
Drove that nine milimeter, Yes, flipping shot.
Speaker 1 (11:59):
You're also probably the first known bear grease render. This
is kind of a shame that was armed.
Speaker 2 (12:05):
Well that you know about right exactly.
Speaker 7 (12:09):
Continuing on, he's got a nice military style watch with
a compass and complimenting and rounding out this ensemble would
be his Fred Flintstone shoes. If he's wearing he is
barefooted as a goose, and I believe he could run
down the gravel road.
Speaker 1 (12:28):
So so today Brent and Kyle and Malcolm were judges
the World Championship Squirrel Cookoff. Malcolm, what you can't? Can
you tell me who won.
Speaker 4 (12:42):
I know, we don't know who one but me, and
I am going to tell you I was blown away
by the dishes that these squirrel chefs have turned in today.
I mean there were you know, you think a squirrel,
I think of squirreling dompla, just squirreling gravy or something
like that.
Speaker 2 (12:58):
We saw all kinds.
Speaker 1 (13:01):
Of just Kyle be thinking of some examples. What what
was what were.
Speaker 4 (13:08):
Well, we had some squirrel and panadas, We had squirrel tamales.
We had you did have some like roasted quarters of
squirrel that were just fantastic, melting your mouth. Some of
them that did like a buffalo wings style. I saw
on their table. It was like a ramen. I mean,
I'm talking the squirrel bone broth, the whole nine yards whole.
Speaker 2 (13:29):
Things we had.
Speaker 4 (13:30):
We had some of these they're called what they call them,
it's like a little wrap. It's not a what was
that called the little basket, little poor purse, the beggar's purse.
Speaker 5 (13:43):
The ooze and aws that come off of their judging tables.
When a particular dish and I'm trying to see what
the name of that team is, I can't find it
right now.
Speaker 2 (13:54):
That was the hands down, Joe, the best thing I've had.
Speaker 5 (13:57):
The scorecard in my pocket said, yes, I believe it. Okay,
So this team made Malcolm, you ate it. But they
made a uh was it a meat pie?
Speaker 2 (14:06):
It was a squirrel mince meat pie.
Speaker 5 (14:08):
Squirrel mince meat pie.
Speaker 6 (14:10):
Hm.
Speaker 4 (14:11):
They made uh vanilla bean honey, little glaze on it.
Speaker 2 (14:15):
They did a Minnesota.
Speaker 1 (14:17):
Got the biggest reaction of all of the clay.
Speaker 5 (14:19):
Dude, this thing when it hit the table, you opened
up the box and you've seen the glorious dish that
would serve. But when all the judges are telling me
and I'm just like the referee, you got to buy
it into this and it was.
Speaker 1 (14:34):
Man, it's pretty bold going for a squirrel mince meat pile.
And it doesn't necessarily sound like like if you're like squirrel,
Tomale squirrel and Panadas squirreled this squirrel mince meat pie.
Speaker 5 (14:48):
It bold, fantastic. And the sauce that they had over
this quarter.
Speaker 2 (14:53):
No, it was so they called it. I took a
picture of it. It was that good.
Speaker 4 (14:57):
They called it a state u squirrel Loretta. Not to
be confused with the Steak Dan sauce. Because they made
it with bourbon whiskey, not kanyak. They said anybody, any
respective hillbilly would would drink, would not drink or cook
with koonyak.
Speaker 1 (15:12):
They so did they do? They give you some like yeah, written.
Speaker 2 (15:18):
Well you got this, you gotta you gotta plate.
Speaker 7 (15:20):
It's covered, you know, a fold over to go plate
and had the number you know, the team that you
would score, not the name, just the number whatever it was.
So and you open it up and inside like in
the lid right here.
Speaker 1 (15:32):
In one we got a little little car dish.
Speaker 2 (15:35):
What everything was in there?
Speaker 1 (15:37):
So fried squirrel al pasto or tacos with salcea verde sauce,
side dish, fried Mexican street corn with squirrel chariso.
Speaker 2 (15:44):
Let me tell you, son, that was on the money.
That was good.
Speaker 1 (15:48):
That's the one I took a little bit give.
Speaker 2 (15:50):
That was money.
Speaker 5 (15:52):
And the reason we had the teams put that little
index inside there was because we didn't know what this
stuff was. Like what Malcolm just read. We open up
that box and unless it has that description, there ain't
no way we've described lost that dish and it just like.
Speaker 2 (16:09):
What you just sure would have had no clue.
Speaker 8 (16:12):
And they hit every country, I mean Filipino, tie, Italian,
all kinds of stuff all over the world that you
would never expect a squirrel to be in.
Speaker 1 (16:21):
What was your What was your favorite? You can tell
me that, like, it's not gonna spoil anything. No, it
was your favorite, Kyle.
Speaker 3 (16:26):
I I like the tie the noodle soup.
Speaker 8 (16:29):
It was a squirrel cow soy with a squirrel rangoon
and then they had the cream cheese and the rangoon
dipped in the sweet and sour sauce.
Speaker 4 (16:38):
That's that might be the best bite I had because
someone passed me. They said, you gotta try this rangoon.
It would squirrel unreal. It was unreal.
Speaker 1 (16:45):
Now rangoon is that folded little fried triangle.
Speaker 3 (16:48):
With the cream cheese.
Speaker 5 (16:51):
Because it had cream cheesey. I don't know if y'all
ever watched his YouTube. It's how to Barbecue, right.
Speaker 1 (16:57):
Okay, And that's the name of your YouTube channel and
how the Barbecue Ride.
Speaker 5 (17:01):
And he's got millions upon millions of followers. And Malcolm
will sit out there on the back porch and take
the biggest clump of cream cheese you ever seen and
mix it with blue packed plate mayonnaise and throw something
in it and people love it.
Speaker 2 (17:17):
Yeah, and so I don't know why. I don't know why.
I mean, it's the simple stuff. Man, this does he
kills it. I'm not a che I Cooke. Stuff folks
want to eat, he kills it.
Speaker 5 (17:28):
But those all those dishes that you guys just read,
you know that started in year one, like our first
year of doing this. I thought it was going to
be dumplings, gravy, traditional.
Speaker 2 (17:39):
Expecting today.
Speaker 7 (17:40):
I was expecting today when you said that we're going
to get eighteen plates and the other table had seventeen,
I thought eighteen. Okay, that's going to be six place
of fried squirrel, six bowls of squirrel mulligan, and six places.
Speaker 1 (17:54):
Spreads, Like this is just going to be like a Tuesday.
Speaker 5 (17:58):
Was there anybody? Was there a dumpling?
Speaker 3 (18:00):
In the closest we had was a ravioli.
Speaker 6 (18:03):
Yeah.
Speaker 7 (18:06):
I didn't eat none of it. It was, but I
mean not one of those traditional things that I would
thought about.
Speaker 2 (18:11):
I didn't eat. I didn't see any.
Speaker 5 (18:13):
And you know, Clay, tradition is real important to guys,
like all of us, like everybody in this room is
a traditionalist. We take a lot of pride in the
old ways and all of that. There is a one
hundred percent chance if someone turned in a solid squirrel
and dumplings that they could have killed it and won today.
Speaker 8 (18:36):
You know, the pride squirrel that we had. You know,
in my mind, I'm like, I gotta give this one
just another bit of an edge, right because it is
more traditional.
Speaker 1 (18:45):
Oh, that counted something for you. For me, that was
like that.
Speaker 3 (18:48):
They're really honing in on the roots of squirrel eating, you.
Speaker 2 (18:50):
Know what I mean.
Speaker 5 (18:52):
Yeah, it's it's a unique deal because I think people,
you know, Clay Nucom's a flashy guy, got some flashy
mule all of this, and so I mean, he's just
a flashy guy. So these cooking teams think they got
to be really really flashy to win. Now, I'll go
ahead and tell you the dish that won was dang
(19:15):
sure flashy it was.
Speaker 2 (19:17):
It was. It was good.
Speaker 4 (19:18):
If that's the winner. If I had the winner, that
was amazing, Like, I would you pay for that dish?
Speaker 2 (19:25):
Oh? I want the restaurant saw that on them menu?
I would pay good money.
Speaker 1 (19:28):
Now would you say, like Chef Malcolm's of Pro are there? Well,
you weren't cooking today? How many pro like pro?
Speaker 5 (19:38):
So we had probably three or four restaurant owners or
restaurant quality white tablecloth chefs out there, and yeah, and
so what they're competing against is what is it? The
backwoods guys? Right, they're competing against There's a couple of
(19:59):
old boys that run a croppy guide service up Nors.
You know, they come down to cook it. We had
croppy savice today, hmm.
Speaker 1 (20:07):
With a squirrel or is that just I didn't have
that squirrel.
Speaker 3 (20:13):
They had done, uh, tortilla chips made with squirrel broth,
squirrel bro broth, and then that was to be dipped
in the crappy slavice.
Speaker 2 (20:21):
Wow.
Speaker 1 (20:22):
Have you have you considered having more teams? Is it
possible or do you do? You feel like forties just
all you can handle.
Speaker 5 (20:28):
If you would have asked me yesterday how many teams
we were going to have today, I had eleven teams
drop out over the last ten days and so I
had to scramble. And and the deal is he could
tell you this squirrel hunting unless you get out there
and do it, it ain't as easy as people think.
Speaker 1 (20:45):
That's right.
Speaker 5 (20:46):
I mean I squirrel hunted last week every day morning
and evening, sometimes during the day, and it just takes
the slightest wind we hunted with What if he.
Speaker 1 (20:56):
Had said I hunted a night hunted squirrels.
Speaker 2 (20:59):
Skylight, I wouldn't no doubt it any other man.
Speaker 5 (21:02):
We didn't have a potent dog like that one laying
on the floor, but we had a good squirrel dog.
And those squirrel dogs are a huge advantage you squirrel
dog hunt.
Speaker 1 (21:13):
I got flashy squirrel dog.
Speaker 5 (21:14):
You do got flashy squirrel dogs. But I just want
people to know just because you see a squirrel in
it in your yard, that don't mean you're gonna get
a limited squirrel. Yeah, it's a tough, tough deal. So
you know I praised the teams earlier this morning at
the meeting. And this isn't something you could go to
the store and buy. You could be in a barbecue
(21:36):
competition and buy all the brisket you want to buy.
You could buy the wagou brisket and have an advantage here.
You want an advantage, you better shoot them, young Grace.
You know the wagoo of squirrel and so just an
amazing so.
Speaker 1 (21:53):
So the original question was about the teams. Though she
had eleven teams drop out, so she had forty that
can only come eleven dry. Did we get forty teens?
Speaker 2 (22:01):
Yeah?
Speaker 5 (22:01):
So I scrambled hard. I scrambled hard, calling people. We
wound up with thirty five today, really, which you could
ask this panel of judges that is all they needed.
Speaker 7 (22:11):
Oh yeah, I'll add something else to this. I did
not eat one thing that I wouldn't eat again.
Speaker 1 (22:19):
It was good.
Speaker 2 (22:19):
I'd agree with that. I didn't.
Speaker 7 (22:20):
There wasn't anything in there that I took a bite of.
It was like, I'm not toting this, Kevin.
Speaker 1 (22:25):
What did your team cook?
Speaker 6 (22:27):
They cooked a bourbon sauce in country ham sauce, squirrel
with grints and cheese with onions on top, just a
simple I call it liquid corn bread ideal And it
was good. But I had, you know, the Kentuckians that
(22:51):
you talk about. I had what they had had. Numerous
people would bring me stuff up to eat.
Speaker 5 (22:55):
O Is that a Kentucky team?
Speaker 6 (22:57):
Of course, a kentuckis we were. We got blue grass
and bourbon and buckshot. But everything that people brought me,
I would tell, I'm here with chef Jeff from He's
got two restaurants in Chicago, and uh, he come, I'm
(23:19):
probably the only professional squirrel hunters got their own chef.
So I take him hunting and he cooks for me
and we have a good time. And uh, he has
to me to come down here with him. I said, yeah,
I'll come down, and but I mean impanadas, that mince meat,
uh squirrel. Uh everything was great, and I thought, us, man,
this is right here in.
Speaker 1 (23:39):
The running, Kevin. I come to your house mid November.
We kill some squirrels. What are you cooking?
Speaker 6 (23:53):
I'm cooking fried squirrel cadhead biscuits and gravy, fried potatoes
and onions.
Speaker 5 (23:58):
I'm eating at you out.
Speaker 1 (23:59):
Okay, tell me give walk me through how to how
you'd fry your squirrel at your house.
Speaker 6 (24:03):
I gotta get one thing off my mind. I am
not g I Joe. I am John Wayne.
Speaker 9 (24:12):
That's that's why I'm identifying ass.
Speaker 1 (24:21):
How would you fry? How would you cook your squirrel?
Speaker 2 (24:24):
Like?
Speaker 1 (24:24):
Because it seems, you know, somebody just shoots the squirrel, cuts,
you know, quarters up and fries it. They're probably gonna.
Speaker 6 (24:32):
When I shoot a squirrel, I try to shoot it
or that I'm going to eat it now first that
I'm going to clean it and then I'm gonna cook
it and eat it. So I try to hit you
with a twenty two rifle. You can't always do that something,
you know, Sometimes you gotta shoot them shot gun. Sometimes
you got to body shoot them. You know. You try
to get those squirrels clean. You know, maybe not wret
the end, but as soon as you get home, get
(24:54):
them washed up, let them soak. I'm gonna cook it
in some lord, no shorten, no ordinate. And I just
like pork lard from the store, Yes, porkard, pork yard
from the store, low and slow. I might bake it
in the oven, make some kind of dish, you know,
from that barbecue squirrel or shirrel down parbol, parborrel or
(25:14):
pressure cook. Now, I think that cooks the flavor out
of that.
Speaker 1 (25:18):
That's that's that's.
Speaker 2 (25:21):
Uh.
Speaker 6 (25:22):
You gotta work at it. Steam steam, low and slow.
Get your squirrel, get it prep put it in your
in your cast iron. Skill it with some lard up
probably like halfway up on the squirrel. Turn it, turn
the heat up, get it, crisp on them on the
bottom with whatever your secret breading is. And I've got
(25:44):
a secret one, yes, secret by accident. Yes, the best
complimence ever got was I used to have when I worked.
I would get invited by contractors to go to like
golf games, like at the Legend golf course wherever that is,
and do stuff. I says, man, I don't do that.
You have a frog gigging tournament or something. I'll go
(26:06):
to that. But I only play golf every twenty seven years.
My next golf thing.
Speaker 2 (26:11):
Nine.
Speaker 6 (26:12):
But I'm looking for that for that one after twenty
twenty nine. It's what I'm looking forward to. So so
bring that flower, it up about halfway on the squirrel,
get it kind of crisp on the bottom, put your
lid on there, and then turn it down and just
let it simmer.
Speaker 1 (26:27):
Oh, so flip it and then turn it down, turn it.
Speaker 6 (26:32):
Down and just let it simmer. Just let it simmer
low and slow and steam it. And then after you
can take a fork.
Speaker 1 (26:39):
And there's some nuance there. It's easy for me to go,
oh and then get home and burn it.
Speaker 2 (26:46):
I don't know.
Speaker 6 (26:47):
You got it it tough When you can take a
fork and slide it in that hind quarter and she
slides right in. When it's low and slow, it's gonna
get sloppy on your bready. So what you got to
do is hit it with some heat and turned it
back up and let it get crispy on the boy.
Speaker 1 (27:03):
At the end. At the end, it's the guy's talking
about landing a super cub and then they they like
let it down. You feel like you're about to crash,
and then right for it. They hit the hit the tundra.
They they bounce it back up and landed just like
a pillow on a bed.
Speaker 6 (27:24):
So hit it with some heat at the end, hit
it crispy on the bottom. It's all like gelatin on top.
Flip it over, ghit it crispy. Then take it off
and then you make the gravy.
Speaker 2 (27:36):
You make it gravy out of that same lard or drippings.
Speaker 6 (27:40):
It's turned into sirrels.
Speaker 1 (27:44):
Yeah, that was that was beautiful. That was like a
great artist recording. They'll be they'll be like Kevin Murphy
did that recording of the Arkansas Game and Fish event
or Center in Springdale. Oh.
Speaker 5 (27:57):
I think it goes down in the history of squirrel
right there.
Speaker 1 (28:00):
That was a good description. So, okay, tell me about
your gravy.
Speaker 6 (28:02):
Barefoot and beautiful, rightutiful. The gravy, like I said, you've
got your drippings in there with little pieces of.
Speaker 1 (28:10):
I mean, it's not drippings. It's a quarter inch.
Speaker 6 (28:13):
To half inch larder, quarter inch three eight's not too much,
too much, too much. So then you look at it
and you know you can't make a big batch of
gravy at one time. You know, you couldn't make enough
to feed ten twelve people. You got to do like
small batches to make it turn out. So try to
have your milk the red top milk, not that sorry
(28:36):
blue top stuff or whatever.
Speaker 1 (28:40):
Yeah, sweet milk.
Speaker 6 (28:41):
Yeah, it's only kind of milk. Have it at room temperature.
Don't pull it out of the frigid air. That room temperature.
Speaker 1 (28:48):
Mints some forethought.
Speaker 5 (28:51):
The most important deal if you're a gravy maker is
what flour brand are you using.
Speaker 6 (28:59):
I'm a godle man myself.
Speaker 5 (29:00):
Oh you're not a Martha.
Speaker 6 (29:02):
I could use, I could use whatever. It don't really matter.
Speaker 5 (29:05):
You don't find a difference in gravy based off of
the flour. It's Martha White, ain't I like?
Speaker 2 (29:10):
That's what I like?
Speaker 4 (29:12):
That's what my mama always Bolt Strange.
Speaker 6 (29:16):
Gold metal or Sunfloer comes right out of Hopkinsville, Kentucky.
Speaker 9 (29:19):
So he goes, okay, So, so have your milk at
room temperature, you know, laid out and then just look
how much dripping you have in there, and you just.
Speaker 6 (29:31):
Kind of judge it salt and pepper to whatever you think?
Speaker 1 (29:37):
We hold on? What do you mean judge it? Tell
us what how you judge it?
Speaker 2 (29:40):
Like?
Speaker 1 (29:40):
So if you got if you got a quarter inch
of lard, how much milk you put in?
Speaker 6 (29:45):
You know them dudes right next to us that that
from Kentucky they had the meat maps. They were talking
about all this measurement stuff. You know, I'm like a
handful a pinch twenty eight game shell. I don't I
don't you know, I don't have those. I just look
at it.
Speaker 1 (30:00):
But I mean, would you how would you describe it?
Speaker 6 (30:03):
I would say, if you had a twelve inch skillet
with a quarter inch of drippings in it, I would
use about a handful, maybe two handfuls of flyer, okay,
and a couple of pinches of salt, a couple of
pinches of pepper.
Speaker 2 (30:18):
That's probably half a cup of so.
Speaker 6 (30:20):
And then let that get brown.
Speaker 1 (30:22):
Now wait a minute, wait a minute, let's go back.
We're talking about milk. Is you're putting your milk. You
gotta tell us the secret he ain't.
Speaker 6 (30:30):
That you're jumping the ship. You're a horse, the mule
or whatever.
Speaker 1 (30:33):
You jump in Okay, okay, so I'm with you.
Speaker 6 (30:39):
So we've got the drippings in there, we add the flyer.
Speaker 1 (30:43):
And which is very important, the sequence. Yes, you gotta flour.
Speaker 5 (30:48):
You're basically making a root.
Speaker 6 (30:50):
Exactly exactly salt pepper. It's best to try to get
it right in the beginning because when you add it
at the end, it's not the same. It's not You
can still do it overcoming, but it tastes better to
me if you got your sequence and your ingredients right
from the from the first. So you brown your gravy
and get it in there. And if you got some
dude that can pour milk on a steady basis, that's
(31:11):
the best thing to do. It's hard to stir and
pour milk at the same time because you got to
get with it, and you turn people. You turn the
heat up. You heard heat up cast iron skille it.
You turn it up on high, and then you start
easing that milk in there. It's slow room temperature, room temperature,
milk string stirring clockwise and the the hemisphere different counterclockwise.
Speaker 5 (31:37):
Are you a for guy. Yes, that's all being done with. Yes,
that's how my daddy does it.
Speaker 6 (31:46):
Yes, yes, mash some lumps and then just like you know,
you got. If you've got a guy that knows how
to make gravy, he's better for if he's pouring the milk,
because you can't go too fast or too slow because
he gets it gets lumpy. And then once you get
lumpy gravy, it's hard to get it get it back.
You can save it if you know what you're doing,
but gravy is it.
Speaker 1 (32:08):
You gotta work hard to get them back.
Speaker 5 (32:10):
Yes, boy, I will tell you what. I've been listening
to this show since the inception or conception or whatever.
That description of making gravy was probably the most and
this is an amazing show filled with the detail and
historic just great inteil that gravy deal. Are you putting
(32:36):
them in the Hall of fame?
Speaker 6 (32:41):
I'm not done, you know.
Speaker 1 (32:46):
Uh.
Speaker 6 (32:48):
When I first started hunting stuff, I would figure out
things about squirrel hunting. I wouldn't tell you, sorry, I
wouldn't tell anything to anybody. And then I got to
see it as I got older, there was less and
less squirrel hunters. No kids, you didn't have to get
up early or two days before to go start squirrel season.
You could start on opening morning and get your spot.
(33:08):
And I got to think and says, man, I don't
want to take this stuff to the grave. I want
to tell people, give young people a head start on stuff.
And that's what I try to do, is, you know,
not take it to the grave, tell people how to
give them a head start on how to get things done.
But as you get that gravy, you got to think
in your mind, Okay, are you are we gonna serve
it right now or is it gonna be ten minutes
(33:29):
from now. So if you're gonna serve it right now,
you go ahead and make it to the thickness that
you like. I like mine thick that I can eat
with a fork. Some people like there's really thin. Steve's
like his thin. I don't know why. But thicker it
is better.
Speaker 5 (33:42):
Yeah, I was gonna say, yankee.
Speaker 6 (33:43):
So but like I said, if you know it's gonna
be like ten or fifteen minutes, make it on the
thin side. And that way, as that gravy sets up
a cast starn skillet, it thickens up.
Speaker 1 (33:54):
So so complished, brilliant, beautiful.
Speaker 5 (33:59):
What you said, Kevin about you didn't want to take
it to the grave is one of the main reasons
why we do this squirrel cookoff. As you guys walked
around today and seen literally thousands of people, such a
small percentage of those people have ever shot a squirrel.
(34:21):
And the hope is is at some point we can
convert those folks, or at least, at a minimum, let
them appreciate us as hunters. You know, so many people
don't understand why we do what we do, that it's
a dying breed. Small game hunting is on such a
(34:42):
decline that there's a good chance it'll go away. And
so for us, all of you guys to be out
here today and to see us convert these people into believers,
it's a solid, solid squirrel believers.
Speaker 2 (35:00):
Kids.
Speaker 7 (35:00):
I don't know how many young uns I talked to
today that were here with their parents, families, whole families here,
mom and dad and four or five young and then
they were just eating it up. And I asked every
one of them that I talked to and I met
and took pictures with, and they're like, I asked him,
y'all eating they squirrel?
Speaker 2 (35:18):
Not yet? Where do we get it?
Speaker 7 (35:19):
They was coming here to eat it.
Speaker 2 (35:22):
It was really good.
Speaker 8 (35:24):
I'll say from my generation I'm twenty eight, most of
the people that I know that are my age have
never had squirrel. And so for them to see that
this is not just an event but event. With the
amount of people that ended up showing up and see like,
oh this is legit, Like you can actually have a
respectable competition around eating squirrel, I think goes a long
(35:45):
way because, like you said, thousands of people come through,
and how many thousands more will see that on social media?
Speaker 3 (35:51):
Hear about it on here.
Speaker 7 (35:52):
We got here last night. We got here yesterday afternoon
and I took Alexis and Bailey wanted to go shopping,
and we went to some place down and favill uh
some kind of leotard store, Lulu Lemon.
Speaker 5 (36:08):
I got a pair of them.
Speaker 2 (36:09):
So we.
Speaker 7 (36:11):
Go in there and they got this stuff and we
go to check out and this gal says, what brings
y'all y'all visiting? And I said, yeah, we're visiting. She said,
what brings y'all bring y'all up here? And I said, well,
it's a World Championship squirrel cook Off. And she said
the World Championship Squirrel Cookoff. Where's that at? I said's
in Springdale. She said, how how do they teach squirrels
(36:34):
to cook? I said, no, we're gonna We're gonna eat them.
And her eyes were bugged out on saucers. She said,
y'all gonna eat squirrels. I said, just as fast as
we can get them cooked, We're gonna eat them.
Speaker 5 (36:51):
Man Clay, I've seen the deal on the news. The
other night. They were interviewing this local business owner and
this local they were interviewing on the big three events
that were coming to northwest Arkansas this week, and they
asked how that was going to bring business to them,
and she says the Big Three by excluesing barbecue. There
(37:14):
was a festival called Format and she said the World
Champion Squirrel Cookoff, and that lady said no, the LPGA
Championship was the third one.
Speaker 1 (37:26):
She said she was, She corrected the lady.
Speaker 5 (37:29):
Yeah, yeah, so we wiped out the LPGA.
Speaker 1 (37:34):
Man, wow, that's big. This is big, Malcolm. Do you
ever you ever cooked squirrel?
Speaker 2 (37:39):
Yeah? We you know.
Speaker 4 (37:41):
I got a little farm there in Mississippi where we
hunt on. I went on probably the best squirrelhod in
my life. Last year I got I heard you guys
talking about it here recently, but it was on one
of the Mississippi River clubs, and I didn't realize that
there was that many guys that hunted squirrels on those clubs.
Speaker 2 (37:55):
There's a group of them. They come from over in Arkansas.
Speaker 4 (37:57):
They hunt both sides of the rivers on these big
clubs and when they come, they come twenty deep, and
they bring their dogs and they they've got their dogs
trained to tree these squirrels, and no more than a
hundred yards off the trails because they're packing their side besides,
and I got invited to go with them, so I've
never seen this.
Speaker 2 (38:11):
I brought my gun. I don't even think I got
my gun out.
Speaker 4 (38:13):
Because it was It was a blast because they had
all the kids out there, and this was like a
family there was. There was I think three generations of
people hunting out there in this square and this big
packing squirrel. You know, drive that we kind of did,
and we rode around. We got out there daylight. You know,
you got to drive a long ways to get to
one of those clubs, cause they're out in the middle
of nowhere on another side of the levee. But it's
(38:34):
just a different country there. It's totally different than the
hills I'm used to where I'm at Mississippi. It's untouched land.
It's just big hunting clubs now or paper company owns,
at least to some of them. But it was amazing
and we killed the biggest black squirrels I've ever seen
a ton of black squirrels.
Speaker 2 (38:49):
And it was a man, it was.
Speaker 4 (38:51):
It was awesome, it really was because you got to
go and you got to see these big old timber
and the squirrels can are so fast from tree to tree.
Speaker 2 (38:58):
And that stuff, and so you be gone. There was
there was two people doing both.
Speaker 4 (39:02):
There were some some of the older men that wanted
to really, you know, take time meet squirrels. They were
shoot they were making good shots. And then because we
had some of those guys that would kind straggle behind
and let the kids and stuff get on them. And
when they start shooting at them, the kids all had
shotguns and you had to be quick to jump out
to beat them.
Speaker 2 (39:18):
To the tree. Yeah, because the dogs there, they'll take
a dog.
Speaker 4 (39:21):
One guy had a dog about this size and he
rode right on his leg and hung out his side
by side. He had a little mirror and he'd put
his feet on it. And if that dog caught win
of a squirrel, he was gone.
Speaker 2 (39:30):
You could better believe there was one in that tree.
Speaker 4 (39:31):
And you had to get out and shake the vines
and you're beating them with sticks, and there he goes,
and then it's kids.
Speaker 2 (39:37):
And I said, I begged him. I said, y' I
gotta let me come back.
Speaker 4 (39:40):
But it was such a it was like camaraderie hunting camp.
Speaker 2 (39:43):
What you would expect that would be like.
Speaker 4 (39:45):
And then you go half a day and everybody brings
out their grills and to get out the food, and
we cook them on the you know, just everybody kind
of corals up. You cook a big lunch and you
go squirrel hunt till dinner, and then you go back
and clean squirrels and cook squirrels and it's time to
go to bed and get up to it again to
the next camp. And that's all these guys do when
they're farmers. So when they get their crops in, they
go squirrel hunt. And they told me, those those squirrel
(40:06):
hunt from now till you know, to their wives, wake.
Speaker 2 (40:08):
Will come back home. Just got and I said, that's
the life right there. Man, that's good.
Speaker 1 (40:14):
Do you'll have a lot of black squirrels in Kentucky.
Speaker 6 (40:16):
We have a few melanistic fox squirrels, really, but we
don't that I know of, having.
Speaker 1 (40:22):
The black gray squirrels on the Mississippi River.
Speaker 2 (40:24):
No, they're fire. I think they're fox square.
Speaker 1 (40:26):
There's mollistic fox squirrels, okay, because like in the Ozarks
here to kill a black squirrel, I mean, if you
killed black squirrel somebody mounted. I mean, have you ever
seen a black squirrel up here?
Speaker 2 (40:37):
No? Oh?
Speaker 5 (40:38):
Really just on the levees that he's talking.
Speaker 1 (40:40):
Yeah, but I and I see pictures of guys in
different parts of the country acting like black squirrels are
no big deal.
Speaker 6 (40:46):
Michigan.
Speaker 1 (40:48):
Steve Vanella when he came here to squirrel hunt with
me years ago, I told him we didn't have black squirrels.
And he gets off the airplane, drives through Bentonville and
swear to me that he saw a black squirrel on
someone's yard. So he shows up and he's like, you
got black squirrels, And I'm like, Steve Vanella, don't come
to the Ozarks and tell me about my squirrel. He
(41:12):
saw a black squirrel, and I told him, I was like,
no way.
Speaker 6 (41:15):
But he may have seen a melanistic fox squirrel.
Speaker 1 (41:18):
But what he may have seen, well, I've never even
seen one of those. They're they're just not coming up here.
But on the levee there everywhere. iDeer hunting down there
a couple of years ago inside the levee of the Arkansas,
and uh, yeah they were. I saw multiple black squirrels anyway.
Speaker 4 (41:42):
But yeah, man, it's that cooking, cooking squirrels, rabbits, raccoon.
I mean, we grew up cooking stuff like that, and
I think it comes from just kids these days sit inside.
They don't go outside and hit the woods and stuff.
Speaker 2 (41:55):
You know.
Speaker 4 (41:55):
That's what I carried my daisy before my dad would
trust me with the twenty two. It was a BB gun,
and we wanted to stay outside, you know, we were
begging to buy more BB he says. We were wanting
to go try to shoot something. And so I think
I think that the younger generation's missing that. And that's
what's important about events like this. It's it's going to
rely on us to share that and to pass it
on and encourage people to get out and do this
(42:16):
kind of stuff and realize how much fun it is.
Speaker 5 (42:18):
Let me tell you, let me tell you what I
noticed today. And I was busy running around, running around.
But this old guy that barely shows up on the
render anymore, Yeah, render boy is many full grown adults
think that he's a rock star. Them little kids love, yes,
they do. These little kids love this man. And uh
(42:42):
and they love you too, Clay. I mean it's you
guys have put such a new twist on what an
outdoorsman is. And I called Brent two weeks ago and
I said, man, I had a guy call me and
ask if his son who's like nine, could meet you.
(43:07):
That's a big deal. We idolize the wrong people in
this world. We have for a long time. Right, every
man sitting in this room is just a dude. We're
just normal people who tell our stories on podcasts or
whatever we do. To me, the impressive part is seeing
(43:29):
them idolize what I consider real men. And that's a
forgotten thing. And each and every one of us are
doing our best at trying to change that. This man
sitting over here and the overalls, hey, he's the real deal.
Speaker 2 (43:47):
He's the real deal.
Speaker 5 (43:48):
How many people ask you how many pocketknives yet in
your pocket?
Speaker 1 (43:52):
Just about all of them to borrow one.
Speaker 2 (43:54):
Yep, they did. I'll let you hold it.
Speaker 5 (43:58):
Absolutely amazing.
Speaker 2 (43:59):
Man.
Speaker 5 (44:00):
I was tearing up just now thinking about it. But
it's it's the real deal. I mean, this this group
right here, whether it's cooking, preaching about the outdoors, whatever,
it's hard for us to believe that we're making a difference,
but we make a difference. And today it's kind of
the big the big bang of it. When we see
(44:22):
these people, all the kids coming the shooting competition across
the way here, they run out of targets and they
had over a thousand targets.
Speaker 1 (44:32):
Really yeah, yeah competition.
Speaker 5 (44:36):
Yeah, I mean we had Gammo Daisy sponsor that deal.
I mean a thousand kids come over here and held
an air rifle. My neighbor kid lives down the way.
He's eleven. His parents won't let him shoot a BB
gun in my backyard, you know, which is weird, but
it's it's where we're at. And that's when Kevin talked
(44:59):
about holding on to it and teaching people. That's what
y'all do. I mean, you guys are the best.
Speaker 6 (45:06):
You know. I had a family come by in the
song with the targets. I said, let me take a
picture of one of those squirrel targets that shot over
here at the daisy thing. And the dad he let
me see that. He says, it's pretty good target. I said, well,
you need to take some white out to this hole
up here. And then I looked at his daughter. I said, man,
she shot the best group. And I said, do you
(45:28):
y'all mind if I take a picture of all of
you guys with your target, hold it and I'll be
in the picture. And you know, I like that. You know,
the family, they all shot the pelt gun. The kids
outshot the adults and they were all happy there. And
there was one one of the family that didn't want
to shoot. And that's fine, because not everybody is meant
(45:48):
to be a hunter, right. You know. I've got a
little outdoors thing that me and my friends put together.
It's called Score Sportsman Conservationists, Outdoor Recreation in things, trying
to get everybody together that loves the outdoors. And there's
only a small percentage of us that are hunters and stuff.
And it's always been that way. That's way mankind is.
(46:10):
We just don't want that other percentage to be against us.
We want to respect what they believe in and then
what we believe in. And we're in together. We're human
beings and we're trying to make the world better. So
that's what I believe in.
Speaker 2 (46:24):
I like, I'm on it.
Speaker 6 (46:26):
We plant cypress trees. I'm going to do a squirrel
shoot next Saturday. Have some kids out from like six
years old to eighteen years old. They shoot twenty five
yards offhand. You know a lot of kids they don't.
They've got scope rifles. You know, they kill a turkey
or a deer now before they kill a squirrel or
a rabbit. That's hard for small game to compete with
(46:47):
with that. So you know, we've got to like get
them in here to shoot small game. And so man,
this is just as big as challenge. It's killing a deer,
a turkey, a duck, a goose, or whatever. But you know,
like you said earlier, just to go out and kill
a limited squirrels that it's not easy today.
Speaker 5 (47:06):
That's our that's our boon and crocket. You know, when
we go out and kill a limited squirrel, that's our
big beard, that's our banded duck, banded duck. That's our
one hundred and sixty class buck. Whatever a limited squirrel
these guys found out to do. You know, this morning
we had six teams that showed up bare handed. They
(47:29):
didn't have any squirrels. Did you supply the squirrels?
Speaker 1 (47:31):
Well, so those got a squirrel dog coming in hot
on it.
Speaker 5 (47:37):
Well, this is most I've had a long time.
Speaker 6 (47:40):
Might have a pocket full of medicines.
Speaker 5 (47:44):
So we had a cooler and we had a twenty
twenty five squirrels in there. We had fifteen with the
biodegradable packaging still on them.
Speaker 2 (47:55):
The fur.
Speaker 5 (47:58):
I wouldn't follows. We had fifteen with the biout de
gradable packaging still on them, and we had ten with
that bioty of gradable packaging off of them. And whenever
I opened up that cooler and they said we got
to skin those things, I said, either that or wake
(48:18):
up earlier. We did a little rifle and we gave him.
And you know what, I used to be totally against that.
If you didn't have the squirrel, well you catch come.
But you know, a hunter's responsibility is to feed people. Yeah,
and that's the whole reason we've done it. And so
(48:39):
there's hunters who go out and come back to camp
and fed the people.
Speaker 1 (48:43):
That's but five of.
Speaker 6 (48:45):
Those gradable squirrel wrappers went to that fourteen year old
kid that had never handled you tottle in his life.
I went over there and showed him how to do that.
And we've made a squirrel hunter all that boy. I
guarantee you he'll be squirrel hunting from now to the
end of his life.
Speaker 5 (49:01):
And can I tell you about that boy? So that
boy's name is Kayden Blake, and he's got a debilitating
bone disease. And about three years ago, that kid was
star football player and wrestler, He's everything, and he got
this debilitating disease and now he wears braces on his legs.
(49:27):
And he come to the Oklahoma State State Cookoff that
I was in seeing and his mama was pushing him
in a wheelchair and he can no longer play sports.
And he says, you know what I want to do.
I want to be a competition barbecue guy. I said, well,
guess what, You're gonna be fat, You're gonna be a drunk.
(49:52):
There's all kinds of problems that come from this son.
I said, you may want to learn how to paint
or something, and he says, no, I want want to
be a barbecue guy. And so I looked over and
there was a brand new The Oklahoma guys loved this.
There was a brand new Hasty Bake barbecue sitting over there.
(50:13):
And I walked over and I asked the boy. I said,
how much you take for that? And he told me
it was a fair amount, you know. And I wheeled
it over and I said, Kayden, it's your first step
to being a barbecue guy. I'm gonna give you this
barbecue pit. And since then, that boy Malcolm could tell
you he's cooked with every rock star barbecue guy there
(50:37):
is in the country. If you name a superstar, he's
cooked with them. And the reason was is some dumb
redneck from Arkansas bought that boy that barbecue pit. We
could do the same thing with the twenty two rifle.
We could do the same thing.
Speaker 2 (50:55):
With a boat.
Speaker 5 (50:56):
Yeah, your story about taking the old boy out coon hunting.
It's our responsibility as men to be that guy that
opens the door to these people. And so for you today, man,
I hug you after this barefoot and all like y'all,
but for you today to show that boy how to
(51:17):
clean them squirrels. You change that kid's life another time.
And it's super impressive that I've got a circle with
so many cool people in it. It's just awesome.
Speaker 8 (51:28):
Amen, I wanted to say something about the progression of
speaking for myself, getting to the point where you become
obsessed with deer hunting and turkey hunting. You were talking
about some kids today they'll shoot a turkey or deer
before they ever go.
Speaker 3 (51:44):
Squirrel hunting or rabbit hunting.
Speaker 8 (51:45):
And I just think about my childhood and I grew
up down on the Mulberry River in the Ozarks in Arkansas.
I'm a sixth generation Ozark in My family has been
here for a long time, so a lot of tradition
passed down, a lot of just stories. But for me,
it's it started with as a four or five year
old on that property. It wasn't deer first, it was tadpoles.
(52:08):
It's like, can I catch tadpoles? Can I catch crawdads?
That fish that I see right there?
Speaker 2 (52:12):
Like?
Speaker 8 (52:12):
Can I catch that fish in those those reeds over there?
And so my dad showing me the small things. Then
as I got older and bigger, I was like, oh now, now,
that's a squirrel. Now, now it's a bird over here,
it's that turkey, it's a deer, it's a bear just recently.
We got a bear just last weekend, and so some
of that is yet. You may if you get exposed
(52:33):
to something older and it's that's your only time you know,
seeing it, you may not stick with it.
Speaker 3 (52:38):
But if you kind of start.
Speaker 8 (52:39):
Kids early and build that that hunt in them, that
will stick with them for life.
Speaker 2 (52:45):
Yeah.
Speaker 1 (52:46):
Man, how does how does squirrel skin and contest go?
Speaker 2 (52:52):
Man?
Speaker 5 (52:52):
I got this dove making love in my ear? Man,
I am proud to tell.
Speaker 1 (52:59):
You you come here.
Speaker 5 (53:01):
I'm proud to tell you start over, Joe, put this
little cloth car there you go. I'm proud to tell
you that Clifton Jackson, the previous winner of the of
the skin in competition, retained his title.
Speaker 1 (53:18):
Really is he fast?
Speaker 5 (53:20):
I guess he whooped everybody up. What method did he use?
Clay I was in there eating with these guys, I
don't know, but yeah, he he had to win three
times to take the title.
Speaker 1 (53:31):
Oh really, you gotta squint skin three squirrels? Or is
it like a like a championship round?
Speaker 2 (53:36):
Yeap?
Speaker 1 (53:37):
Really?
Speaker 2 (53:37):
Yeah?
Speaker 5 (53:38):
Elimination elimination round a squirrels.
Speaker 1 (53:40):
I was tempted to get in there, but I didn't
bring my clippers.
Speaker 5 (53:43):
I knew Kevin I.
Speaker 1 (53:45):
I use a method of a squirrel cleaning that he
used clippers, not a knife. Have you ever I call
it the Baitschool method. It's you take a whole squirrel,
you clip his you clip his feet off, you clip
(54:05):
his you clip all four feet off, clip his tail off,
clip his head off. I mean you can do that
just in seconds. And then you you you trim around
the outside of the middle of the squirrel, just pinching
the skin, and then you grab it and pull both
directions and the front comes off and the top comes off.
Have you have you seen people do that? I have
(54:26):
not really. It's it's a pretty good method, especially if
you you know the the tail method can sometimes the
tail method can sometimes be hard to skin if they've
been shot, gun shot or something and and and they're
all banged up. Anyway, I wondered if you'd ever seen that.
I call it the Baitsful method because my buddy Michael Lanier,
(54:49):
he's from Baitsville. He taught it to mes. Main claim
to fame is Michael Michael lanear and and then the method.
Speaker 6 (54:57):
Yeah, so what's your timeframe? I'm getting that done.
Speaker 1 (55:01):
I hate to sound braggy, Kevin, he doesn't on the
on a good squirrel that's been headshot, that's not tore up,
I can come close to getting it done in a minute,
getting the guts out and everything. Now that doesn't mean
quartering it up, but I mean if skin, if you're
the right the right squirrel, now they would be pushing it.
(55:24):
But I've done it an under a minute on the
right squirrel. But it's pretty good.
Speaker 2 (55:29):
Mister Jackson. What was his time, Joe? Do you know?
Speaker 5 (55:33):
I don't I know as well? Under a minute?
Speaker 1 (55:35):
Was it really?
Speaker 2 (55:35):
Yeah? I'd like to see it in your face.
Speaker 4 (55:39):
We may have it recorded on the phone. I'll have
to check when we get to what they said. It
was about a minute. So you're right in that ballpark? Yeah, yeah, yeah,
I've seen him. I've seen Clay skin him. It's it's
pretty fast for sure.
Speaker 6 (55:54):
So is there any money involved in this anywhere? Like
on the sideline, like betting or anything like the local
maybe parlay cards, sporting chicken guys, if they got any money,
My money was going to go on clicking waiting.
Speaker 4 (56:11):
I'm waiting on the World Bear cook Off when we're
gonna see that.
Speaker 1 (56:15):
And hey, no, that would be good. That would be
Have you ever cooked a bear?
Speaker 2 (56:20):
No, never have.
Speaker 1 (56:21):
It's a good meat.
Speaker 2 (56:23):
I've never tried.
Speaker 4 (56:24):
Never tried bears, definitely what we just don't you know,
Mississippi don't have a season for bear and there used
to be. I mean, you know, we got famous steady bear,
but we don't. You see them, you see them past.
Speaker 1 (56:35):
Their I'm on the Mississippi River cord or.
Speaker 4 (56:38):
Yeah, you're seeing. We're seeing some more show up. You know,
people of course getting game camp picks and stuff of them,
but nothing like you guys.
Speaker 5 (56:45):
I may be too busy to throw a bear cook off.
Speaker 1 (56:48):
Joe, Yeah, that was my next question. Hey Joe, what
are you doing? Uh?
Speaker 5 (56:52):
If I could get this circle of guys in there,
you bet we'll throw one next week.
Speaker 2 (56:58):
Let's do it.
Speaker 1 (56:59):
It's not hard to you know, how this all started.
Joe started this cookoff on a lie. Someone asked him
a TV show was coming, Andrew Zimmern's show Bizarre Foods
was coming to the Ozarks. They contacted our number one redneck,
Joe Wilson, and they said Hey, we want to see
(57:19):
some people cook squirrel And Joe said, well, we have
the World Championship Squirrel cook Off here and she said,
oh really, when is it? And he said, well, when
are y'all coming? And she said and he said, well,
I'll be darning. Just happened to be the same week
and six weeks time, he put together like twenty something
teams and they had the first first ever World Championship
(57:40):
Squirrel Cookoff. Andrew Zimmern's team filmed it, and then it's
gone on pretty much ever since except for COVID.
Speaker 2 (57:46):
Yeah.
Speaker 5 (57:46):
Man, And and you know, I'll wrap up my part
by just saying I had spectacular teams today. They worked
real hard to bring what they brought to the table.
I had a phenomenal group of judges. The facility, Joe,
the facility, Arkansas Game and Fish stood up, man and
gave us just a phenomenal place.
Speaker 1 (58:06):
You know, tell what is the name of this place?
Speaker 5 (58:08):
You want me to try that again?
Speaker 1 (58:10):
It's the J.
Speaker 3 (58:12):
B and John L.
Speaker 8 (58:13):
Hunt Family Nature Center. Yep, Yeah, did I get that
in Springdale? But man, I've had phenomenal people. I know,
we touched a lot of people today by by doing
this and so it cost me money to do this thing.
(58:33):
I mean, there's no income, there's it's free to attend.
I pay out money for the winners.
Speaker 1 (58:40):
Hey, that's got to change. Man, you needed to go
fund me page.
Speaker 5 (58:43):
I don't own none of them.
Speaker 1 (58:44):
Well you don't have to own a gofund page.
Speaker 5 (58:48):
We'll get you started started. I'm just saying a lot
of the things that we've all done in our life
people have thought were stupid. And there's alway I tell people,
you're never too old to learn something stupid, for sure,
But a lot of the stupid stuff that we've tried it,
(59:10):
it's the oddity of it that makes us success. If
I could said we were throwing a Hamburger cook off
out here today, there would have been one hundred people.
We cook this squirrel and we get thousands. And to
what we think is normal, they think is as crazy
as anything out there. So I'm proud. I'm proud of
(59:32):
all you guys coming, and I'm proud of the event.
It's an awesome opportunity.
Speaker 1 (59:36):
Really is next year be about the same time? Yeah,
I suspect, yeah, probably the same place.
Speaker 5 (59:42):
Hopey a year.
Speaker 1 (59:43):
We got a year to talk about.
Speaker 5 (59:44):
It and we might have to put an ancillary in
there piece of bear meat. Since we're a week after season.
I like the sound start small.
Speaker 1 (59:53):
Yeah, I like the sound of that. Well. I wish
we could tell the winter. But we're actually in the middle.
Love the event. You're about to go announce the winner,
am I right? In twenty minutes, Yeah, twenty minutes, we're
going to announce the winner. Maybe I can come back on.
I think I'll come back on and tell people who won. Yeah,
But anyway, Kevin, great to have you, Great to meet you.
(01:00:15):
Thanks for being here, Malcolm. Tell people where we can
find you if they don't already follow you.
Speaker 2 (01:00:20):
Just how to barbecue Rite. If you're interested in barbecue
cooking outside, you can check it out. I'm on all
the social platforms.
Speaker 6 (01:00:27):
Too, right, buck junkies are outdoors.
Speaker 4 (01:00:29):
That's you know, were hunting fish on the side, and
so we started a podcast where it was just me
and my buddies that we got a little hunting camp
Mississippi and we you know, work on the habitat, kill
a few dough off and try to grow some bucks.
But yeah, just just good old country boys having fun
with it. And that's you know, so come check us out,
y'all come through her Nandou. I got a little shop there,
(01:00:50):
and pop in there and say.
Speaker 1 (01:00:51):
Hi, really a restaurant.
Speaker 2 (01:00:55):
No, No, it's we sell outdoor cooking stuff.
Speaker 4 (01:00:57):
We got some deer blinds, we got some game cams,
you know, everything, finish off the season, grills, fire pits, decor.
Around Christmas time, it's a it's a store for men,
but women coming here to buy gifts for men.
Speaker 1 (01:01:09):
So okay, there, all right, hernandospis a little bit Yeah, great, Kyle,
where can the Ozark podcasts? Yep, we can find you.
Speaker 8 (01:01:21):
We're on all the podcast platforms, Instagram, the Ozark podcast,
Me and Kyle both Kyle's makes it easy for people to.
Speaker 2 (01:01:28):
Remember our names.
Speaker 3 (01:01:29):
But yeah, we're pretty much anywhere you look for us.
Speaker 1 (01:01:32):
Cool, cool, well pleasure.
Speaker 6 (01:01:36):
Yeah, Kevin, you can find me barefoot and beautiful on
Murphy's Small Game Nation, Instagram, Facebook, My Mom's eighty four.
She stalks me there, so I don't hang out and
I love you Mom. And Ray Daily back in the bows, Kentucky,
or he really lives at easy money, not hard money.
Easy money can easy money Kentucky.
Speaker 1 (01:01:57):
All right, man, thanks for being Brent, Thanks for being
a Park for making time to be on the render.
Speaker 2 (01:02:04):
This is a This was a good deal man.
Speaker 7 (01:02:06):
I hope you invite me back next year because I absolutely.
Speaker 5 (01:02:09):
I already wrote it in.
Speaker 1 (01:02:12):
Small Dog Back.
Speaker 2 (01:02:14):
This is good. This is good stuff. This is more
fun than a bush of basket of puppies. I'm telling you,
this is good stuff. Joe.
Speaker 1 (01:02:20):
Thanks for all your hard work. Man, real, we got
to figure out a way where this is the money. Yeah,
this wouldn't this wouldn't exist without Wilson your hard work.
Speaker 5 (01:02:32):
So man, I'm good. I don't need no thanks. I
appreciate everybody for coming. Everybody else did the stuff. I
just hung out and watched y'all eat, So thanks for coming.
Clay Man. There was more bear grease caps walking around
this place today, No wonder you can't find it.
Speaker 1 (01:02:49):
Yeah, it's a lot of fun. That was a great render, man.
It was awesome meeting Kevin Murphy. It's always great having
Joe Wilson on there. And Cheff Malcolm, Holy smokes, what
a guy. He has a huge YouTube channel one point
six two million followers. And I told you, and it's
(01:03:12):
always great to have the render boy Brent Rives there.
I told you I was going to tell you who
won the contest. Here is a short audio clip of
me interviewing the winners of the World Championship Squirrel Cookoff
in Springdale, Arkansas. We're at the World Championship Squirrel Cookoff.
Speaker 2 (01:03:32):
I'm here.
Speaker 1 (01:03:32):
Joe Wilson, founder, been on the bargeh render yup, you
guys just won the World Championship Trophy. Paul Cross and
wall Smith.
Speaker 2 (01:03:44):
Paul and Paul.
Speaker 5 (01:03:46):
What did y'all cook?
Speaker 1 (01:03:48):
We cooked some little play on squirrel. I mean state
I am, but.
Speaker 6 (01:03:51):
We call him squirrel Arenda. We had the hill bellied
up a little bit, cooked it with bourbon and set kanyak.
Speaker 1 (01:03:56):
It was good at.
Speaker 6 (01:03:58):
Mixed meat fried pie.
Speaker 1 (01:03:59):
Everybody where are all from?
Speaker 6 (01:04:01):
I'm from Union, Kentucky. It's about twenty miles south of Cincinnati.
Speaker 5 (01:04:04):
I'm from south central Kentucky.
Speaker 1 (01:04:06):
Okay. We got to know the partner, Drew Simmons.
Speaker 6 (01:04:08):
I don't know where he ran off to, but he
was part of this too, Drewsley Mia let's big man thick.
Speaker 1 (01:04:14):
Thank you take it like the Grammy.
Speaker 6 (01:04:16):
Grammy a squirrel cooking my first born not quite Hey,
I don't know.
Speaker 5 (01:04:26):
I made play a piece of that minsteet Oh, that that's.
Speaker 1 (01:04:29):
What I had so good.
Speaker 6 (01:04:32):
It was incredible, thank you.
Speaker 1 (01:04:35):
Yeah good ingagination, Kim's
Speaker 6 (01:04:38):
Great, eating, great,
My name is Klay Nukleman. This is a production of
the bear Grease podcast called the bear Grease Render, where
we render down, dive deeper, and look behind the scenes
of the actual bear Grease podcast, presented by FHF Gear,
American Maid purpose built hunting and fishing gear that's designed
(00:36):
to be as rugged as the place as we explore.
Before we get rolling on this render, I want to
tell you about white Tail Week at Meat Eater from
September twenty ninth through October the eighth. All the Mediat guys,
(00:56):
all the First Light guys, all the FHF Gear guys,
all the Phelps guys, all the Dave Smith Decoy guys.
On our social media feeds, websites, everywhere we're making content,
you're gonna be hearing about white tails because it's what
we love and it's time. On Monday, October two, we're
giving away a Lacrosse footwear package. On Tuesday, We're giving
(01:20):
a Louipold Optics package on Wednesday, a Timber Ninja tree
saddle package on Thursday, of Vortex Optic package on Friday,
and on ex Elite Life membership, we're giving away on
Saturday a tethered tree saddle package. The point is just
pay attention. It's gonna be awesome White Tail Week for
(01:42):
meat eater. Hope you enjoy this render Welcome to the
Bear Grease Render Podcast. I don't even know to say.
The group of people set before me is gonna blow
(02:06):
the minds of every Bear Grease listener in the world.
Kind of a rock star cast, no doubt, no doubt.
To my left, I have Brent Reeves, who now is
known as Render Boy because you don't come anymore.
Speaker 2 (02:19):
Hey, I'm just glad that we're doing this Render now.
I got my mileage paid for.
Speaker 1 (02:25):
That works, huh, it works great. Good to see you,
Brent Man. Man, I can't wait to hear. We're at
an event and I'm going to tell you what that
is in just a minute. I'm about to Brent's left
is Joe Wilson, Joe Wildman. Wilson Joe's ah regular now
on the Bear Grease Renders. Big day for Joe Wilson Man.
Huge day, Yeah huge. I ain't gonna blow your cover
(02:46):
though one well, so to your left Kyle Veat of
the Ozark Podcast. Buddy of Ours lives here in northwest Arkansas.
I was on You Guys podcast. Joe's been on Ozark podcast.
You've been doing something special today too. We want to
hear about that.
Speaker 3 (03:02):
We'll talk yep to your left.
Speaker 1 (03:05):
Tell me your This is Malcolm. What's your last name?
Speaker 2 (03:07):
Malcolm? Read Malcolm?
Speaker 1 (03:09):
Where are you from?
Speaker 2 (03:09):
I'm from Hernando, Mississippi.
Speaker 1 (03:11):
And Mississippi and you tell me? Tell me what you do?
Speaker 2 (03:16):
Well.
Speaker 4 (03:16):
So I got into barbecue cooking back a long time ago,
you know, Memphis, and made the World Championship. Barbecue cook
Off's a big deal in Memphis. It's the world It's
the super Bowl of swine, you know, the big, big championship.
So if you grew up around there you were into cooking,
you had to learn to cook barbecue to compete in
that or you're gonna get your teeth kicked in by all.
Speaker 2 (03:34):
These other folks.
Speaker 4 (03:34):
So I got into cooking barbecue, and then I just
kind of that was a long time. You know, newsletters
were hot, So I started doing a little barbecue newsletter.
My wife taught me into it, and it is it
expanded into doing how to barbecue videos and trying to
help people cook and kind of preserve that barbecue lifestyle.
Speaker 2 (03:51):
That's kind of what we do. There's a lot of
people into it.
Speaker 4 (03:53):
And then I got into outdoor stuff, so we uh
because when I'm not barbecue and I'm hunting fishing, So
that's kind of how that my ties to it all.
And uh, I just love you know, competing in contests,
cook and barbecue, going out and being in the outdoors.
Speaker 2 (04:05):
Anything we could do outside.
Speaker 4 (04:06):
I'm trying to, you know, help support that and push
that through and get people interested in.
Speaker 2 (04:11):
Part of it. Yeah.
Speaker 1 (04:12):
Well, good to meet you, man.
Speaker 2 (04:14):
Yes, sir, I'm a big, big fan of y'all. H
subscribe to the podcast and listen.
Speaker 4 (04:19):
I learned I found you through Meat Eater, okay, and
I was like, man, this is Arkansas boy, he's got
to be all right. Any hunts bears, you know, why
didn't I know about this? And then so I've just
been a fan.
Speaker 1 (04:28):
Well, good to meet you. To your to Malcolm's left,
probably the most esteemed guests that's ever been on Bear
Grease period.
Speaker 5 (04:36):
Probably period. Man, I got to take another picture.
Speaker 1 (04:39):
You better take another picture. We have the world's greatest
small game hunter.
Speaker 6 (04:44):
Kevin Murphy's way too kind.
Speaker 1 (04:47):
Good buddy. So this is I know you through Steve Nella.
Today is the first time you and I have met,
and it's it's uh. I knew at one time, at
one day that we would meet, but Kevin Murphy from Kentucky.
Great to have you, man, glad to be here.
Speaker 6 (05:03):
Had to be around all you guys and beating all
the great people of Arkansas here at the World Championship
Squirrels Skinning event.
Speaker 1 (05:09):
That's it, you know.
Speaker 6 (05:12):
Right off the bat. I had to help some fourteen
year old kid that had never handled a squirrel in
his entire life, Caden Blake, to skin a squirrel. I
went over there and showed him. I says, there's lots
of way to skin a squirrel, but there's only one
proper weight to skin a squirrel. Took me a long
time in my career to figure that out, but I
showed him how to do that. It says, I'm going
to do the one for you, and then you're going
(05:32):
to do the next one. And he did it exactly
like I told you.
Speaker 1 (05:37):
The tail method is that work given on a squirrel
that's been frozen.
Speaker 6 (05:40):
It did today. I don't know where those come from. Today,
they were tops of trees. About Thursday, I would say
they were frozen twenty two heads.
Speaker 2 (05:51):
Topsy.
Speaker 1 (05:57):
You you told us where Joe? Where are we at?
Speaker 5 (05:59):
Man Clay. We are at the twenty twenty three Model
of the World Champions Squirrel Cookoff right here in Springdale, Arkansas.
And I couldn't be happier with the showing that we
had today.
Speaker 1 (06:10):
Oh man, it's walled one, Jane. We have any idea
how many people were here?
Speaker 5 (06:15):
I mean, I can make up something, but I think
the most esteemed squirrel man in the world should be
how many people did you see out there?
Speaker 1 (06:23):
Man?
Speaker 6 (06:23):
We probably gave away three hundred three fifty samples that
we cooked up. Plate stopped and got some plates for
us there. We were down to giving off sauce and
we had no we had no we had we had
no we had no eating utensil, I says, man, this
is Mongolian squirrel. Eat with your right hand and do
your other stuff.
Speaker 2 (06:45):
Lord.
Speaker 5 (06:45):
Hey, we we've had multiple, multiple, thousands of people, yes today,
all to celebrate this little furry critter that gets overlooked
so much, you know, And I don't think if you
were trying to pick out one age or nationality you
couldn't find them out in this stial today I mean
(07:06):
there's everybody. When you talk about community event, we brought
them together today with squirrels. So it's it's awesome, Clay.
Speaker 1 (07:14):
No doubt. Hey, so we do this thing, Kevin, I
have Brent Reeves sometimes describe what someone's wearing. Why don't
you do that for mister Murphy here, including his friend. Well,
let me go ahead and say, I think this is
the first time that we've had a bona fide squirrel
dog on the podcast.
Speaker 6 (07:35):
So what's your dog's name, wings and things? His names,
that's her name, wings and things. Those butterfly wings on
her back. We are She's been on a mountain lion
hunt with me, swamp rabbit hunt, jack rabbit hunt. She
tree squirrels. I haven't really killed a squirrel with yet.
She's just getting into it. She doesn't know whether the
(07:56):
point a squirrel or tree a squirrel.
Speaker 1 (07:57):
It's gonna say she looks like a pointer bird dogs.
Speaker 6 (08:00):
She's a half gsp a half English porner. What the
old bird dog people would call it a dropper they got.
They get no credit for anything because people don't want
those dogs because they can't breed them and pass that
book bloodline on. But she's got two brothers at the
t Bone Pickets hunting ranch. So that's what calvert.
Speaker 1 (08:19):
So is she a bird dog or a scrowl dog?
Speaker 6 (08:21):
She's both. You know, our old timmy dogs did everything
mm hmmm, from keeping us warm to hunting critters to
protecting the home place. And that's what I'm making out
of this dog right here.
Speaker 1 (08:33):
Wow, how old is she?
Speaker 6 (08:35):
She's turning for this year? Okay, And like I said,
she's been. She made three trips to Michigan last year.
She's a pretty good walleye fisherman. You know, I'm buying
her license this year. She's identifying as a walleye fisherman,
so I get the extra eight eight walleye that she's
got into krill.
Speaker 5 (08:54):
I think she sees orbs as well.
Speaker 6 (08:57):
Yeah, she s sketchy people.
Speaker 1 (08:58):
Now you gotta you got a yard full of squirrel
dogs back in Kentucky, though, I've got a few, and
rabbit dogs, rabbit dog. There's a there's an episode of
you on Meteor season twelve. You and Ronella hunted up
in Michigan. Is that right, yes, sir, y'all squirrel hunted, rabbit,
rabbit hunted. Yeah, I heard that was a big time.
Speaker 6 (09:15):
Very good, very good friends, you know, hunting with Steve
and then whoever brings on the camera. Guys, you know
it's been eight years. Come this December our first.
Speaker 1 (09:24):
You know, he got so Ranella just met Kevin somewhere
in Kentucky twenty twelve.
Speaker 6 (09:30):
Steve was at the NRA convention in Saint Louis, Missouri.
I come up to him. He just had like five
or six episodes or three or four were out, and
he was hunting antelope and bear and this and that.
I says, Steve, you need to do a small game,
a squirrel, rabbit or something, because kids can go out
their back door or down the you know, somebody's farm
(09:52):
or public land or wherever, and they can hunt small game.
And we become friends over that. And Steve told me
this year we were ride around the pickup truck in
between our hunting. He says. You know why I liked
you when we first met. I says, because I knew
about squirrels. He says, no, he says, because you told
me you were thinking that this fall was going to
be a really really good squirrel year, because we had
(10:13):
a good mask crop. He said, you were able in
your mind to predict what kind of hunting season where
we were going to have. And you know, I'd hunted
squirrels since I was probably seven eight years old, and
just you know, it used to be I mean that
was my life, his hunting squirrels. But you know, having
fun now is my life.
Speaker 5 (10:33):
How many how many squirrels did you bring today?
Speaker 2 (10:36):
Uh?
Speaker 6 (10:37):
None?
Speaker 5 (10:38):
Oh?
Speaker 6 (10:39):
I'm here with chef Jeff out of Illinois. He's a
young dude that stalked me on Instagram. I took him
hunting one time. He comes to the top of the line.
I'm sorry, we just linked that out. My mom's going
to get mad at me and clean my glasses now.
But he went hunting with me, and he would listen
to me, and we become instant friends, like three years ago.
(10:59):
So he asked me, said, hey, I got invited to
the Squirrel Championship cook Off. Do you want to go?
I says yeah. So I've already put in Monday through
Thursday forty six hours working up down Tornado Alley, putting
in a high mask, lighting one hundred and twenty foot
poles with a sketchy contractor. But you know, I like
to work. I work to a die and hunt and
(11:20):
meet people that like dogs and being outside cooking good food.
Speaker 1 (11:24):
And you know what was the description, got to beat
a dead squirrel hunting horse. But tell us what Kevin's wearing.
Speaker 7 (11:30):
Kevin is wearing I would say circa nineteen seventy one
Gi Joe style coveralls. I had a Gi Joe that
had a set of coverrolls just like that inside that
and it's his T shirt. He's got a blaze orange
camo with what.
Speaker 2 (11:48):
That Okay, it's a blaze orange camel.
Speaker 5 (11:53):
He's wearing a Browning high power on a cross.
Speaker 6 (11:56):
Drove that nine milimeter, Yes, flipping shot.
Speaker 1 (11:59):
You're also probably the first known bear grease render. This
is kind of a shame that was armed.
Speaker 2 (12:05):
Well that you know about right exactly.
Speaker 7 (12:09):
Continuing on, he's got a nice military style watch with
a compass and complimenting and rounding out this ensemble would
be his Fred Flintstone shoes. If he's wearing he is
barefooted as a goose, and I believe he could run
down the gravel road.
Speaker 1 (12:28):
So so today Brent and Kyle and Malcolm were judges
the World Championship Squirrel Cookoff. Malcolm, what you can't? Can
you tell me who won.
Speaker 4 (12:42):
I know, we don't know who one but me, and
I am going to tell you I was blown away
by the dishes that these squirrel chefs have turned in today.
I mean there were you know, you think a squirrel,
I think of squirreling dompla, just squirreling gravy or something
like that.
Speaker 2 (12:58):
We saw all kinds.
Speaker 1 (13:01):
Of just Kyle be thinking of some examples. What what
was what were.
Speaker 4 (13:08):
Well, we had some squirrel and panadas, We had squirrel tamales.
We had you did have some like roasted quarters of
squirrel that were just fantastic, melting your mouth. Some of
them that did like a buffalo wings style. I saw
on their table. It was like a ramen. I mean,
I'm talking the squirrel bone broth, the whole nine yards whole.
Speaker 2 (13:29):
Things we had.
Speaker 4 (13:30):
We had some of these they're called what they call them,
it's like a little wrap. It's not a what was
that called the little basket, little poor purse, the beggar's purse.
Speaker 5 (13:43):
The ooze and aws that come off of their judging tables.
When a particular dish and I'm trying to see what
the name of that team is, I can't find it
right now.
Speaker 2 (13:54):
That was the hands down, Joe, the best thing I've had.
Speaker 5 (13:57):
The scorecard in my pocket said, yes, I believe it. Okay,
So this team made Malcolm, you ate it. But they
made a uh was it a meat pie?
Speaker 2 (14:06):
It was a squirrel mince meat pie.
Speaker 5 (14:08):
Squirrel mince meat pie.
Speaker 6 (14:10):
Hm.
Speaker 4 (14:11):
They made uh vanilla bean honey, little glaze on it.
Speaker 2 (14:15):
They did a Minnesota.
Speaker 1 (14:17):
Got the biggest reaction of all of the clay.
Speaker 5 (14:19):
Dude, this thing when it hit the table, you opened
up the box and you've seen the glorious dish that
would serve. But when all the judges are telling me
and I'm just like the referee, you got to buy
it into this and it was.
Speaker 1 (14:34):
Man, it's pretty bold going for a squirrel mince meat pile.
And it doesn't necessarily sound like like if you're like squirrel,
Tomale squirrel and Panadas squirreled this squirrel mince meat pie.
Speaker 5 (14:48):
It bold, fantastic. And the sauce that they had over
this quarter.
Speaker 2 (14:53):
No, it was so they called it. I took a
picture of it. It was that good.
Speaker 4 (14:57):
They called it a state u squirrel Loretta. Not to
be confused with the Steak Dan sauce. Because they made
it with bourbon whiskey, not kanyak. They said anybody, any
respective hillbilly would would drink, would not drink or cook
with koonyak.
Speaker 1 (15:12):
They so did they do? They give you some like yeah, written.
Speaker 2 (15:18):
Well you got this, you gotta you gotta plate.
Speaker 7 (15:20):
It's covered, you know, a fold over to go plate
and had the number you know, the team that you
would score, not the name, just the number whatever it was.
So and you open it up and inside like in
the lid right here.
Speaker 1 (15:32):
In one we got a little little car dish.
Speaker 2 (15:35):
What everything was in there?
Speaker 1 (15:37):
So fried squirrel al pasto or tacos with salcea verde sauce,
side dish, fried Mexican street corn with squirrel chariso.
Speaker 2 (15:44):
Let me tell you, son, that was on the money.
That was good.
Speaker 1 (15:48):
That's the one I took a little bit give.
Speaker 2 (15:50):
That was money.
Speaker 5 (15:52):
And the reason we had the teams put that little
index inside there was because we didn't know what this
stuff was. Like what Malcolm just read. We open up
that box and unless it has that description, there ain't
no way we've described lost that dish and it just like.
Speaker 2 (16:09):
What you just sure would have had no clue.
Speaker 8 (16:12):
And they hit every country, I mean Filipino, tie, Italian,
all kinds of stuff all over the world that you
would never expect a squirrel to be in.
Speaker 1 (16:21):
What was your What was your favorite? You can tell
me that, like, it's not gonna spoil anything. No, it
was your favorite, Kyle.
Speaker 3 (16:26):
I I like the tie the noodle soup.
Speaker 8 (16:29):
It was a squirrel cow soy with a squirrel rangoon
and then they had the cream cheese and the rangoon
dipped in the sweet and sour sauce.
Speaker 4 (16:38):
That's that might be the best bite I had because
someone passed me. They said, you gotta try this rangoon.
It would squirrel unreal. It was unreal.
Speaker 1 (16:45):
Now rangoon is that folded little fried triangle.
Speaker 3 (16:48):
With the cream cheese.
Speaker 5 (16:51):
Because it had cream cheesey. I don't know if y'all
ever watched his YouTube. It's how to Barbecue, right.
Speaker 1 (16:57):
Okay, And that's the name of your YouTube channel and
how the Barbecue Ride.
Speaker 5 (17:01):
And he's got millions upon millions of followers. And Malcolm
will sit out there on the back porch and take
the biggest clump of cream cheese you ever seen and
mix it with blue packed plate mayonnaise and throw something
in it and people love it.
Speaker 2 (17:17):
Yeah, and so I don't know why. I don't know why.
I mean, it's the simple stuff. Man, this does he
kills it. I'm not a che I Cooke. Stuff folks
want to eat, he kills it.
Speaker 5 (17:28):
But those all those dishes that you guys just read,
you know that started in year one, like our first
year of doing this. I thought it was going to
be dumplings, gravy, traditional.
Speaker 2 (17:39):
Expecting today.
Speaker 7 (17:40):
I was expecting today when you said that we're going
to get eighteen plates and the other table had seventeen,
I thought eighteen. Okay, that's going to be six place
of fried squirrel, six bowls of squirrel mulligan, and six places.
Speaker 1 (17:54):
Spreads, Like this is just going to be like a Tuesday.
Speaker 5 (17:58):
Was there anybody? Was there a dumpling?
Speaker 3 (18:00):
In the closest we had was a ravioli.
Speaker 6 (18:03):
Yeah.
Speaker 7 (18:06):
I didn't eat none of it. It was, but I
mean not one of those traditional things that I would
thought about.
Speaker 2 (18:11):
I didn't eat. I didn't see any.
Speaker 5 (18:13):
And you know, Clay, tradition is real important to guys,
like all of us, like everybody in this room is
a traditionalist. We take a lot of pride in the
old ways and all of that. There is a one
hundred percent chance if someone turned in a solid squirrel
and dumplings that they could have killed it and won today.
Speaker 8 (18:36):
You know, the pride squirrel that we had. You know,
in my mind, I'm like, I gotta give this one
just another bit of an edge, right because it is
more traditional.
Speaker 1 (18:45):
Oh, that counted something for you. For me, that was
like that.
Speaker 3 (18:48):
They're really honing in on the roots of squirrel eating, you.
Speaker 2 (18:50):
Know what I mean.
Speaker 5 (18:52):
Yeah, it's it's a unique deal because I think people,
you know, Clay Nucom's a flashy guy, got some flashy
mule all of this, and so I mean, he's just
a flashy guy. So these cooking teams think they got
to be really really flashy to win. Now, I'll go
ahead and tell you the dish that won was dang
(19:15):
sure flashy it was.
Speaker 2 (19:17):
It was. It was good.
Speaker 4 (19:18):
If that's the winner. If I had the winner, that
was amazing, Like, I would you pay for that dish?
Speaker 2 (19:25):
Oh? I want the restaurant saw that on them menu?
I would pay good money.
Speaker 1 (19:28):
Now would you say, like Chef Malcolm's of Pro are there? Well,
you weren't cooking today? How many pro like pro?
Speaker 5 (19:38):
So we had probably three or four restaurant owners or
restaurant quality white tablecloth chefs out there, and yeah, and
so what they're competing against is what is it? The
backwoods guys? Right, they're competing against There's a couple of
(19:59):
old boys that run a croppy guide service up Nors.
You know, they come down to cook it. We had
croppy savice today, hmm.
Speaker 1 (20:07):
With a squirrel or is that just I didn't have
that squirrel.
Speaker 3 (20:13):
They had done, uh, tortilla chips made with squirrel broth,
squirrel bro broth, and then that was to be dipped
in the crappy slavice.
Speaker 2 (20:21):
Wow.
Speaker 1 (20:22):
Have you have you considered having more teams? Is it
possible or do you do? You feel like forties just
all you can handle.
Speaker 5 (20:28):
If you would have asked me yesterday how many teams
we were going to have today, I had eleven teams
drop out over the last ten days and so I
had to scramble. And and the deal is he could
tell you this squirrel hunting unless you get out there
and do it, it ain't as easy as people think.
Speaker 1 (20:45):
That's right.
Speaker 5 (20:46):
I mean I squirrel hunted last week every day morning
and evening, sometimes during the day, and it just takes
the slightest wind we hunted with What if he.
Speaker 1 (20:56):
Had said I hunted a night hunted squirrels.
Speaker 2 (20:59):
Skylight, I wouldn't no doubt it any other man.
Speaker 5 (21:02):
We didn't have a potent dog like that one laying
on the floor, but we had a good squirrel dog.
And those squirrel dogs are a huge advantage you squirrel
dog hunt.
Speaker 1 (21:13):
I got flashy squirrel dog.
Speaker 5 (21:14):
You do got flashy squirrel dogs. But I just want
people to know just because you see a squirrel in
it in your yard, that don't mean you're gonna get
a limited squirrel. Yeah, it's a tough, tough deal. So
you know I praised the teams earlier this morning at
the meeting. And this isn't something you could go to
the store and buy. You could be in a barbecue
(21:36):
competition and buy all the brisket you want to buy.
You could buy the wagou brisket and have an advantage here.
You want an advantage, you better shoot them, young Grace.
You know the wagoo of squirrel and so just an
amazing so.
Speaker 1 (21:53):
So the original question was about the teams. Though she
had eleven teams drop out, so she had forty that
can only come eleven dry. Did we get forty teens?
Speaker 2 (22:01):
Yeah?
Speaker 5 (22:01):
So I scrambled hard. I scrambled hard, calling people. We
wound up with thirty five today, really, which you could
ask this panel of judges that is all they needed.
Speaker 7 (22:11):
Oh yeah, I'll add something else to this. I did
not eat one thing that I wouldn't eat again.
Speaker 1 (22:19):
It was good.
Speaker 2 (22:19):
I'd agree with that. I didn't.
Speaker 7 (22:20):
There wasn't anything in there that I took a bite of.
It was like, I'm not toting this, Kevin.
Speaker 1 (22:25):
What did your team cook?
Speaker 6 (22:27):
They cooked a bourbon sauce in country ham sauce, squirrel
with grints and cheese with onions on top, just a
simple I call it liquid corn bread ideal And it
was good. But I had, you know, the Kentuckians that
(22:51):
you talk about. I had what they had had. Numerous
people would bring me stuff up to eat.
Speaker 5 (22:55):
O Is that a Kentucky team?
Speaker 6 (22:57):
Of course, a kentuckis we were. We got blue grass
and bourbon and buckshot. But everything that people brought me,
I would tell, I'm here with chef Jeff from He's
got two restaurants in Chicago, and uh, he come, I'm
(23:19):
probably the only professional squirrel hunters got their own chef.
So I take him hunting and he cooks for me
and we have a good time. And uh, he has
to me to come down here with him. I said, yeah,
I'll come down, and but I mean impanadas, that mince meat,
uh squirrel. Uh everything was great, and I thought, us, man,
this is right here in.
Speaker 1 (23:39):
The running, Kevin. I come to your house mid November.
We kill some squirrels. What are you cooking?
Speaker 6 (23:53):
I'm cooking fried squirrel cadhead biscuits and gravy, fried potatoes
and onions.
Speaker 5 (23:58):
I'm eating at you out.
Speaker 1 (23:59):
Okay, tell me give walk me through how to how
you'd fry your squirrel at your house.
Speaker 6 (24:03):
I gotta get one thing off my mind. I am
not g I Joe. I am John Wayne.
Speaker 9 (24:12):
That's that's why I'm identifying ass.
Speaker 1 (24:21):
How would you fry? How would you cook your squirrel?
Speaker 2 (24:24):
Like?
Speaker 1 (24:24):
Because it seems, you know, somebody just shoots the squirrel, cuts,
you know, quarters up and fries it. They're probably gonna.
Speaker 6 (24:32):
When I shoot a squirrel, I try to shoot it
or that I'm going to eat it now first that
I'm going to clean it and then I'm gonna cook
it and eat it. So I try to hit you
with a twenty two rifle. You can't always do that something,
you know, Sometimes you gotta shoot them shot gun. Sometimes
you got to body shoot them. You know. You try
to get those squirrels clean. You know, maybe not wret
the end, but as soon as you get home, get
(24:54):
them washed up, let them soak. I'm gonna cook it
in some lord, no shorten, no ordinate. And I just
like pork lard from the store, Yes, porkard, pork yard
from the store, low and slow. I might bake it
in the oven, make some kind of dish, you know,
from that barbecue squirrel or shirrel down parbol, parborrel or
(25:14):
pressure cook. Now, I think that cooks the flavor out
of that.
Speaker 1 (25:18):
That's that's that's.
Speaker 2 (25:21):
Uh.
Speaker 6 (25:22):
You gotta work at it. Steam steam, low and slow.
Get your squirrel, get it prep put it in your
in your cast iron. Skill it with some lard up
probably like halfway up on the squirrel. Turn it, turn
the heat up, get it, crisp on them on the
bottom with whatever your secret breading is. And I've got
(25:44):
a secret one, yes, secret by accident. Yes, the best
complimence ever got was I used to have when I worked.
I would get invited by contractors to go to like
golf games, like at the Legend golf course wherever that is,
and do stuff. I says, man, I don't do that.
You have a frog gigging tournament or something. I'll go
(26:06):
to that. But I only play golf every twenty seven years.
My next golf thing.
Speaker 2 (26:11):
Nine.
Speaker 6 (26:12):
But I'm looking for that for that one after twenty
twenty nine. It's what I'm looking forward to. So so
bring that flower, it up about halfway on the squirrel,
get it kind of crisp on the bottom, put your
lid on there, and then turn it down and just
let it simmer.
Speaker 1 (26:27):
Oh, so flip it and then turn it down, turn it.
Speaker 6 (26:32):
Down and just let it simmer. Just let it simmer
low and slow and steam it. And then after you
can take a fork.
Speaker 1 (26:39):
And there's some nuance there. It's easy for me to go,
oh and then get home and burn it.
Speaker 2 (26:46):
I don't know.
Speaker 6 (26:47):
You got it it tough When you can take a
fork and slide it in that hind quarter and she
slides right in. When it's low and slow, it's gonna
get sloppy on your bready. So what you got to
do is hit it with some heat and turned it
back up and let it get crispy on the boy.
Speaker 1 (27:03):
At the end. At the end, it's the guy's talking
about landing a super cub and then they they like
let it down. You feel like you're about to crash,
and then right for it. They hit the hit the tundra.
They they bounce it back up and landed just like
a pillow on a bed.
Speaker 6 (27:24):
So hit it with some heat at the end, hit
it crispy on the bottom. It's all like gelatin on top.
Flip it over, ghit it crispy. Then take it off
and then you make the gravy.
Speaker 2 (27:36):
You make it gravy out of that same lard or drippings.
Speaker 6 (27:40):
It's turned into sirrels.
Speaker 1 (27:44):
Yeah, that was that was beautiful. That was like a
great artist recording. They'll be they'll be like Kevin Murphy
did that recording of the Arkansas Game and Fish event
or Center in Springdale. Oh.
Speaker 5 (27:57):
I think it goes down in the history of squirrel
right there.
Speaker 1 (28:00):
That was a good description. So, okay, tell me about
your gravy.
Speaker 6 (28:02):
Barefoot and beautiful, rightutiful. The gravy, like I said, you've
got your drippings in there with little pieces of.
Speaker 1 (28:10):
I mean, it's not drippings. It's a quarter inch.
Speaker 6 (28:13):
To half inch larder, quarter inch three eight's not too much,
too much, too much. So then you look at it
and you know you can't make a big batch of
gravy at one time. You know, you couldn't make enough
to feed ten twelve people. You got to do like
small batches to make it turn out. So try to
have your milk the red top milk, not that sorry
(28:36):
blue top stuff or whatever.
Speaker 1 (28:40):
Yeah, sweet milk.
Speaker 6 (28:41):
Yeah, it's only kind of milk. Have it at room temperature.
Don't pull it out of the frigid air. That room temperature.
Speaker 1 (28:48):
Mints some forethought.
Speaker 5 (28:51):
The most important deal if you're a gravy maker is
what flour brand are you using.
Speaker 6 (28:59):
I'm a godle man myself.
Speaker 5 (29:00):
Oh you're not a Martha.
Speaker 6 (29:02):
I could use, I could use whatever. It don't really matter.
Speaker 5 (29:05):
You don't find a difference in gravy based off of
the flour. It's Martha White, ain't I like?
Speaker 2 (29:10):
That's what I like?
Speaker 4 (29:12):
That's what my mama always Bolt Strange.
Speaker 6 (29:16):
Gold metal or Sunfloer comes right out of Hopkinsville, Kentucky.
Speaker 9 (29:19):
So he goes, okay, So, so have your milk at
room temperature, you know, laid out and then just look
how much dripping you have in there, and you just.
Speaker 6 (29:31):
Kind of judge it salt and pepper to whatever you think?
Speaker 1 (29:37):
We hold on? What do you mean judge it? Tell
us what how you judge it?
Speaker 2 (29:40):
Like?
Speaker 1 (29:40):
So if you got if you got a quarter inch
of lard, how much milk you put in?
Speaker 6 (29:45):
You know them dudes right next to us that that
from Kentucky they had the meat maps. They were talking
about all this measurement stuff. You know, I'm like a
handful a pinch twenty eight game shell. I don't I
don't you know, I don't have those. I just look
at it.
Speaker 1 (30:00):
But I mean, would you how would you describe it?
Speaker 6 (30:03):
I would say, if you had a twelve inch skillet
with a quarter inch of drippings in it, I would
use about a handful, maybe two handfuls of flyer, okay,
and a couple of pinches of salt, a couple of
pinches of pepper.
Speaker 2 (30:18):
That's probably half a cup of so.
Speaker 6 (30:20):
And then let that get brown.
Speaker 1 (30:22):
Now wait a minute, wait a minute, let's go back.
We're talking about milk. Is you're putting your milk. You
gotta tell us the secret he ain't.
Speaker 6 (30:30):
That you're jumping the ship. You're a horse, the mule
or whatever.
Speaker 1 (30:33):
You jump in Okay, okay, so I'm with you.
Speaker 6 (30:39):
So we've got the drippings in there, we add the flyer.
Speaker 1 (30:43):
And which is very important, the sequence. Yes, you gotta flour.
Speaker 5 (30:48):
You're basically making a root.
Speaker 6 (30:50):
Exactly exactly salt pepper. It's best to try to get
it right in the beginning because when you add it
at the end, it's not the same. It's not You
can still do it overcoming, but it tastes better to
me if you got your sequence and your ingredients right
from the from the first. So you brown your gravy
and get it in there. And if you got some
dude that can pour milk on a steady basis, that's
(31:11):
the best thing to do. It's hard to stir and
pour milk at the same time because you got to
get with it, and you turn people. You turn the
heat up. You heard heat up cast iron skille it.
You turn it up on high, and then you start
easing that milk in there. It's slow room temperature, room temperature,
milk string stirring clockwise and the the hemisphere different counterclockwise.
Speaker 5 (31:37):
Are you a for guy. Yes, that's all being done with. Yes,
that's how my daddy does it.
Speaker 6 (31:46):
Yes, yes, mash some lumps and then just like you know,
you got. If you've got a guy that knows how
to make gravy, he's better for if he's pouring the milk,
because you can't go too fast or too slow because
he gets it gets lumpy. And then once you get
lumpy gravy, it's hard to get it get it back.
You can save it if you know what you're doing,
but gravy is it.
Speaker 1 (32:08):
You gotta work hard to get them back.
Speaker 5 (32:10):
Yes, boy, I will tell you what. I've been listening
to this show since the inception or conception or whatever.
That description of making gravy was probably the most and
this is an amazing show filled with the detail and
historic just great inteil that gravy deal. Are you putting
(32:36):
them in the Hall of fame?
Speaker 6 (32:41):
I'm not done, you know.
Speaker 1 (32:46):
Uh.
Speaker 6 (32:48):
When I first started hunting stuff, I would figure out
things about squirrel hunting. I wouldn't tell you, sorry, I
wouldn't tell anything to anybody. And then I got to
see it as I got older, there was less and
less squirrel hunters. No kids, you didn't have to get
up early or two days before to go start squirrel season.
You could start on opening morning and get your spot.
(33:08):
And I got to think and says, man, I don't
want to take this stuff to the grave. I want
to tell people, give young people a head start on stuff.
And that's what I try to do, is, you know,
not take it to the grave, tell people how to
give them a head start on how to get things done.
But as you get that gravy, you got to think
in your mind, Okay, are you are we gonna serve
it right now or is it gonna be ten minutes
(33:29):
from now. So if you're gonna serve it right now,
you go ahead and make it to the thickness that
you like. I like mine thick that I can eat
with a fork. Some people like there's really thin. Steve's
like his thin. I don't know why. But thicker it
is better.
Speaker 5 (33:42):
Yeah, I was gonna say, yankee.
Speaker 6 (33:43):
So but like I said, if you know it's gonna
be like ten or fifteen minutes, make it on the
thin side. And that way, as that gravy sets up
a cast starn skillet, it thickens up.
Speaker 1 (33:54):
So so complished, brilliant, beautiful.
Speaker 5 (33:59):
What you said, Kevin about you didn't want to take
it to the grave is one of the main reasons
why we do this squirrel cookoff. As you guys walked
around today and seen literally thousands of people, such a
small percentage of those people have ever shot a squirrel.
(34:21):
And the hope is is at some point we can
convert those folks, or at least, at a minimum, let
them appreciate us as hunters. You know, so many people
don't understand why we do what we do, that it's
a dying breed. Small game hunting is on such a
(34:42):
decline that there's a good chance it'll go away. And
so for us, all of you guys to be out
here today and to see us convert these people into believers,
it's a solid, solid squirrel believers.
Speaker 2 (35:00):
Kids.
Speaker 7 (35:00):
I don't know how many young uns I talked to
today that were here with their parents, families, whole families here,
mom and dad and four or five young and then
they were just eating it up. And I asked every
one of them that I talked to and I met
and took pictures with, and they're like, I asked him,
y'all eating they squirrel?
Speaker 2 (35:18):
Not yet? Where do we get it?
Speaker 7 (35:19):
They was coming here to eat it.
Speaker 2 (35:22):
It was really good.
Speaker 8 (35:24):
I'll say from my generation I'm twenty eight, most of
the people that I know that are my age have
never had squirrel. And so for them to see that
this is not just an event but event. With the
amount of people that ended up showing up and see like,
oh this is legit, Like you can actually have a
respectable competition around eating squirrel, I think goes a long
(35:45):
way because, like you said, thousands of people come through,
and how many thousands more will see that on social media?
Speaker 3 (35:51):
Hear about it on here.
Speaker 7 (35:52):
We got here last night. We got here yesterday afternoon
and I took Alexis and Bailey wanted to go shopping,
and we went to some place down and favill uh
some kind of leotard store, Lulu Lemon.
Speaker 5 (36:08):
I got a pair of them.
Speaker 2 (36:09):
So we.
Speaker 7 (36:11):
Go in there and they got this stuff and we
go to check out and this gal says, what brings
y'all y'all visiting? And I said, yeah, we're visiting. She said,
what brings y'all bring y'all up here? And I said, well,
it's a World Championship squirrel cook Off. And she said
the World Championship Squirrel Cookoff. Where's that at? I said's
in Springdale. She said, how how do they teach squirrels
(36:34):
to cook? I said, no, we're gonna We're gonna eat them.
And her eyes were bugged out on saucers. She said,
y'all gonna eat squirrels. I said, just as fast as
we can get them cooked, We're gonna eat them.
Speaker 5 (36:51):
Man Clay, I've seen the deal on the news. The
other night. They were interviewing this local business owner and
this local they were interviewing on the big three events
that were coming to northwest Arkansas this week, and they
asked how that was going to bring business to them,
and she says the Big Three by excluesing barbecue. There
(37:14):
was a festival called Format and she said the World
Champion Squirrel Cookoff, and that lady said no, the LPGA
Championship was the third one.
Speaker 1 (37:26):
She said she was, She corrected the lady.
Speaker 5 (37:29):
Yeah, yeah, so we wiped out the LPGA.
Speaker 1 (37:34):
Man, wow, that's big. This is big, Malcolm. Do you
ever you ever cooked squirrel?
Speaker 2 (37:39):
Yeah? We you know.
Speaker 4 (37:41):
I got a little farm there in Mississippi where we
hunt on. I went on probably the best squirrelhod in
my life. Last year I got I heard you guys
talking about it here recently, but it was on one
of the Mississippi River clubs, and I didn't realize that
there was that many guys that hunted squirrels on those clubs.
Speaker 2 (37:55):
There's a group of them. They come from over in Arkansas.
Speaker 4 (37:57):
They hunt both sides of the rivers on these big
clubs and when they come, they come twenty deep, and
they bring their dogs and they they've got their dogs
trained to tree these squirrels, and no more than a
hundred yards off the trails because they're packing their side besides,
and I got invited to go with them, so I've
never seen this.
Speaker 2 (38:11):
I brought my gun. I don't even think I got
my gun out.
Speaker 4 (38:13):
Because it was It was a blast because they had
all the kids out there, and this was like a
family there was. There was I think three generations of
people hunting out there in this square and this big
packing squirrel. You know, drive that we kind of did,
and we rode around. We got out there daylight. You know,
you got to drive a long ways to get to
one of those clubs, cause they're out in the middle
of nowhere on another side of the levee. But it's
(38:34):
just a different country there. It's totally different than the
hills I'm used to where I'm at Mississippi. It's untouched land.
It's just big hunting clubs now or paper company owns,
at least to some of them. But it was amazing
and we killed the biggest black squirrels I've ever seen
a ton of black squirrels.
Speaker 2 (38:49):
And it was a man, it was.
Speaker 4 (38:51):
It was awesome, it really was because you got to
go and you got to see these big old timber
and the squirrels can are so fast from tree to tree.
Speaker 2 (38:58):
And that stuff, and so you be gone. There was
there was two people doing both.
Speaker 4 (39:02):
There were some some of the older men that wanted
to really, you know, take time meet squirrels. They were
shoot they were making good shots. And then because we
had some of those guys that would kind straggle behind
and let the kids and stuff get on them. And
when they start shooting at them, the kids all had
shotguns and you had to be quick to jump out
to beat them.
Speaker 2 (39:18):
To the tree. Yeah, because the dogs there, they'll take
a dog.
Speaker 4 (39:21):
One guy had a dog about this size and he
rode right on his leg and hung out his side
by side. He had a little mirror and he'd put
his feet on it. And if that dog caught win
of a squirrel, he was gone.
Speaker 2 (39:30):
You could better believe there was one in that tree.
Speaker 4 (39:31):
And you had to get out and shake the vines
and you're beating them with sticks, and there he goes,
and then it's kids.
Speaker 2 (39:37):
And I said, I begged him. I said, y' I
gotta let me come back.
Speaker 4 (39:40):
But it was such a it was like camaraderie hunting camp.
Speaker 2 (39:43):
What you would expect that would be like.
Speaker 4 (39:45):
And then you go half a day and everybody brings
out their grills and to get out the food, and
we cook them on the you know, just everybody kind
of corals up. You cook a big lunch and you
go squirrel hunt till dinner, and then you go back
and clean squirrels and cook squirrels and it's time to
go to bed and get up to it again to
the next camp. And that's all these guys do when
they're farmers. So when they get their crops in, they
go squirrel hunt. And they told me, those those squirrel
(40:06):
hunt from now till you know, to their wives, wake.
Speaker 2 (40:08):
Will come back home. Just got and I said, that's
the life right there. Man, that's good.
Speaker 1 (40:14):
Do you'll have a lot of black squirrels in Kentucky.
Speaker 6 (40:16):
We have a few melanistic fox squirrels, really, but we
don't that I know of, having.
Speaker 1 (40:22):
The black gray squirrels on the Mississippi River.
Speaker 2 (40:24):
No, they're fire. I think they're fox square.
Speaker 1 (40:26):
There's mollistic fox squirrels, okay, because like in the Ozarks
here to kill a black squirrel, I mean, if you
killed black squirrel somebody mounted. I mean, have you ever
seen a black squirrel up here?
Speaker 2 (40:37):
No? Oh?
Speaker 5 (40:38):
Really just on the levees that he's talking.
Speaker 1 (40:40):
Yeah, but I and I see pictures of guys in
different parts of the country acting like black squirrels are
no big deal.
Speaker 6 (40:46):
Michigan.
Speaker 1 (40:48):
Steve Vanella when he came here to squirrel hunt with
me years ago, I told him we didn't have black squirrels.
And he gets off the airplane, drives through Bentonville and
swear to me that he saw a black squirrel on
someone's yard. So he shows up and he's like, you
got black squirrels, And I'm like, Steve Vanella, don't come
to the Ozarks and tell me about my squirrel. He
(41:12):
saw a black squirrel, and I told him, I was like,
no way.
Speaker 6 (41:15):
But he may have seen a melanistic fox squirrel.
Speaker 1 (41:18):
But what he may have seen, well, I've never even
seen one of those. They're they're just not coming up here.
But on the levee there everywhere. iDeer hunting down there
a couple of years ago inside the levee of the Arkansas,
and uh, yeah they were. I saw multiple black squirrels anyway.
Speaker 4 (41:42):
But yeah, man, it's that cooking, cooking squirrels, rabbits, raccoon.
I mean, we grew up cooking stuff like that, and
I think it comes from just kids these days sit inside.
They don't go outside and hit the woods and stuff.
Speaker 2 (41:55):
You know.
Speaker 4 (41:55):
That's what I carried my daisy before my dad would
trust me with the twenty two. It was a BB gun,
and we wanted to stay outside, you know, we were
begging to buy more BB he says. We were wanting
to go try to shoot something. And so I think
I think that the younger generation's missing that. And that's
what's important about events like this. It's it's going to
rely on us to share that and to pass it
on and encourage people to get out and do this
(42:16):
kind of stuff and realize how much fun it is.
Speaker 5 (42:18):
Let me tell you, let me tell you what I
noticed today. And I was busy running around, running around.
But this old guy that barely shows up on the
render anymore, Yeah, render boy is many full grown adults
think that he's a rock star. Them little kids love, yes,
they do. These little kids love this man. And uh
(42:42):
and they love you too, Clay. I mean it's you
guys have put such a new twist on what an
outdoorsman is. And I called Brent two weeks ago and
I said, man, I had a guy call me and
ask if his son who's like nine, could meet you.
(43:07):
That's a big deal. We idolize the wrong people in
this world. We have for a long time. Right, every
man sitting in this room is just a dude. We're
just normal people who tell our stories on podcasts or
whatever we do. To me, the impressive part is seeing
(43:29):
them idolize what I consider real men. And that's a
forgotten thing. And each and every one of us are
doing our best at trying to change that. This man
sitting over here and the overalls, hey, he's the real deal.
Speaker 2 (43:47):
He's the real deal.
Speaker 5 (43:48):
How many people ask you how many pocketknives yet in
your pocket?
Speaker 1 (43:52):
Just about all of them to borrow one.
Speaker 2 (43:54):
Yep, they did. I'll let you hold it.
Speaker 5 (43:58):
Absolutely amazing.
Speaker 2 (43:59):
Man.
Speaker 5 (44:00):
I was tearing up just now thinking about it. But
it's it's the real deal. I mean, this this group
right here, whether it's cooking, preaching about the outdoors, whatever,
it's hard for us to believe that we're making a difference,
but we make a difference. And today it's kind of
the big the big bang of it. When we see
(44:22):
these people, all the kids coming the shooting competition across
the way here, they run out of targets and they
had over a thousand targets.
Speaker 1 (44:32):
Really yeah, yeah competition.
Speaker 5 (44:36):
Yeah, I mean we had Gammo Daisy sponsor that deal.
I mean a thousand kids come over here and held
an air rifle. My neighbor kid lives down the way.
He's eleven. His parents won't let him shoot a BB
gun in my backyard, you know, which is weird, but
it's it's where we're at. And that's when Kevin talked
(44:59):
about holding on to it and teaching people. That's what
y'all do. I mean, you guys are the best.
Speaker 6 (45:06):
You know. I had a family come by in the
song with the targets. I said, let me take a
picture of one of those squirrel targets that shot over
here at the daisy thing. And the dad he let
me see that. He says, it's pretty good target. I said, well,
you need to take some white out to this hole
up here. And then I looked at his daughter. I said, man,
she shot the best group. And I said, do you
(45:28):
y'all mind if I take a picture of all of
you guys with your target, hold it and I'll be
in the picture. And you know, I like that. You know,
the family, they all shot the pelt gun. The kids
outshot the adults and they were all happy there. And
there was one one of the family that didn't want
to shoot. And that's fine, because not everybody is meant
(45:48):
to be a hunter, right. You know. I've got a
little outdoors thing that me and my friends put together.
It's called Score Sportsman Conservationists, Outdoor Recreation in things, trying
to get everybody together that loves the outdoors. And there's
only a small percentage of us that are hunters and stuff.
And it's always been that way. That's way mankind is.
(46:10):
We just don't want that other percentage to be against us.
We want to respect what they believe in and then
what we believe in. And we're in together. We're human
beings and we're trying to make the world better. So
that's what I believe in.
Speaker 2 (46:24):
I like, I'm on it.
Speaker 6 (46:26):
We plant cypress trees. I'm going to do a squirrel
shoot next Saturday. Have some kids out from like six
years old to eighteen years old. They shoot twenty five
yards offhand. You know a lot of kids they don't.
They've got scope rifles. You know, they kill a turkey
or a deer now before they kill a squirrel or
a rabbit. That's hard for small game to compete with
(46:47):
with that. So you know, we've got to like get
them in here to shoot small game. And so man,
this is just as big as challenge. It's killing a deer,
a turkey, a duck, a goose, or whatever. But you know,
like you said earlier, just to go out and kill
a limited squirrels that it's not easy today.
Speaker 5 (47:06):
That's our that's our boon and crocket. You know, when
we go out and kill a limited squirrel, that's our
big beard, that's our banded duck, banded duck. That's our
one hundred and sixty class buck. Whatever a limited squirrel
these guys found out to do. You know, this morning
we had six teams that showed up bare handed. They
(47:29):
didn't have any squirrels. Did you supply the squirrels?
Speaker 1 (47:31):
Well, so those got a squirrel dog coming in hot
on it.
Speaker 5 (47:37):
Well, this is most I've had a long time.
Speaker 6 (47:40):
Might have a pocket full of medicines.
Speaker 5 (47:44):
So we had a cooler and we had a twenty
twenty five squirrels in there. We had fifteen with the
biodegradable packaging still on them.
Speaker 2 (47:55):
The fur.
Speaker 5 (47:58):
I wouldn't follows. We had fifteen with the biout de
gradable packaging still on them, and we had ten with
that bioty of gradable packaging off of them. And whenever
I opened up that cooler and they said we got
to skin those things, I said, either that or wake
(48:18):
up earlier. We did a little rifle and we gave him.
And you know what, I used to be totally against that.
If you didn't have the squirrel, well you catch come.
But you know, a hunter's responsibility is to feed people. Yeah,
and that's the whole reason we've done it. And so
(48:39):
there's hunters who go out and come back to camp
and fed the people.
Speaker 1 (48:43):
That's but five of.
Speaker 6 (48:45):
Those gradable squirrel wrappers went to that fourteen year old
kid that had never handled you tottle in his life.
I went over there and showed him how to do that.
And we've made a squirrel hunter all that boy. I
guarantee you he'll be squirrel hunting from now to the
end of his life.
Speaker 5 (49:01):
And can I tell you about that boy? So that
boy's name is Kayden Blake, and he's got a debilitating
bone disease. And about three years ago, that kid was
star football player and wrestler, He's everything, and he got
this debilitating disease and now he wears braces on his legs.
(49:27):
And he come to the Oklahoma State State Cookoff that
I was in seeing and his mama was pushing him
in a wheelchair and he can no longer play sports.
And he says, you know what I want to do.
I want to be a competition barbecue guy. I said, well,
guess what, You're gonna be fat, You're gonna be a drunk.
(49:52):
There's all kinds of problems that come from this son.
I said, you may want to learn how to paint
or something, and he says, no, I want want to
be a barbecue guy. And so I looked over and
there was a brand new The Oklahoma guys loved this.
There was a brand new Hasty Bake barbecue sitting over there.
(50:13):
And I walked over and I asked the boy. I said,
how much you take for that? And he told me
it was a fair amount, you know. And I wheeled
it over and I said, Kayden, it's your first step
to being a barbecue guy. I'm gonna give you this
barbecue pit. And since then, that boy Malcolm could tell
you he's cooked with every rock star barbecue guy there
(50:37):
is in the country. If you name a superstar, he's
cooked with them. And the reason was is some dumb
redneck from Arkansas bought that boy that barbecue pit. We
could do the same thing with the twenty two rifle.
We could do the same thing.
Speaker 2 (50:55):
With a boat.
Speaker 5 (50:56):
Yeah, your story about taking the old boy out coon hunting.
It's our responsibility as men to be that guy that
opens the door to these people. And so for you today, man,
I hug you after this barefoot and all like y'all,
but for you today to show that boy how to
(51:17):
clean them squirrels. You change that kid's life another time.
And it's super impressive that I've got a circle with
so many cool people in it. It's just awesome.
Speaker 8 (51:28):
Amen, I wanted to say something about the progression of
speaking for myself, getting to the point where you become
obsessed with deer hunting and turkey hunting. You were talking
about some kids today they'll shoot a turkey or deer
before they ever go.
Speaker 3 (51:44):
Squirrel hunting or rabbit hunting.
Speaker 8 (51:45):
And I just think about my childhood and I grew
up down on the Mulberry River in the Ozarks in Arkansas.
I'm a sixth generation Ozark in My family has been
here for a long time, so a lot of tradition
passed down, a lot of just stories. But for me,
it's it started with as a four or five year
old on that property. It wasn't deer first, it was tadpoles.
(52:08):
It's like, can I catch tadpoles? Can I catch crawdads?
That fish that I see right there?
Speaker 2 (52:12):
Like?
Speaker 8 (52:12):
Can I catch that fish in those those reeds over there?
And so my dad showing me the small things. Then
as I got older and bigger, I was like, oh now, now,
that's a squirrel. Now, now it's a bird over here,
it's that turkey, it's a deer, it's a bear just recently.
We got a bear just last weekend, and so some
of that is yet. You may if you get exposed
(52:33):
to something older and it's that's your only time you know,
seeing it, you may not stick with it.
Speaker 3 (52:38):
But if you kind of start.
Speaker 8 (52:39):
Kids early and build that that hunt in them, that
will stick with them for life.
Speaker 2 (52:45):
Yeah.
Speaker 1 (52:46):
Man, how does how does squirrel skin and contest go?
Speaker 2 (52:52):
Man?
Speaker 5 (52:52):
I got this dove making love in my ear? Man,
I am proud to tell.
Speaker 1 (52:59):
You you come here.
Speaker 5 (53:01):
I'm proud to tell you start over, Joe, put this
little cloth car there you go. I'm proud to tell
you that Clifton Jackson, the previous winner of the of
the skin in competition, retained his title.
Speaker 1 (53:18):
Really is he fast?
Speaker 5 (53:20):
I guess he whooped everybody up. What method did he use?
Clay I was in there eating with these guys, I
don't know, but yeah, he he had to win three
times to take the title.
Speaker 1 (53:31):
Oh really, you gotta squint skin three squirrels? Or is
it like a like a championship round?
Speaker 2 (53:36):
Yeap?
Speaker 1 (53:37):
Really?
Speaker 2 (53:37):
Yeah?
Speaker 5 (53:38):
Elimination elimination round a squirrels.
Speaker 1 (53:40):
I was tempted to get in there, but I didn't
bring my clippers.
Speaker 5 (53:43):
I knew Kevin I.
Speaker 1 (53:45):
I use a method of a squirrel cleaning that he
used clippers, not a knife. Have you ever I call
it the Baitschool method. It's you take a whole squirrel,
you clip his you clip his feet off, you clip
(54:05):
his you clip all four feet off, clip his tail off,
clip his head off. I mean you can do that
just in seconds. And then you you you trim around
the outside of the middle of the squirrel, just pinching
the skin, and then you grab it and pull both
directions and the front comes off and the top comes off.
Have you have you seen people do that? I have
(54:26):
not really. It's it's a pretty good method, especially if
you you know the the tail method can sometimes the
tail method can sometimes be hard to skin if they've
been shot, gun shot or something and and and they're
all banged up. Anyway, I wondered if you'd ever seen that.
I call it the Baitsful method because my buddy Michael Lanier,
(54:49):
he's from Baitsville. He taught it to mes. Main claim
to fame is Michael Michael lanear and and then the method.
Speaker 6 (54:57):
Yeah, so what's your timeframe? I'm getting that done.
Speaker 1 (55:01):
I hate to sound braggy, Kevin, he doesn't on the
on a good squirrel that's been headshot, that's not tore up,
I can come close to getting it done in a minute,
getting the guts out and everything. Now that doesn't mean
quartering it up, but I mean if skin, if you're
the right the right squirrel, now they would be pushing it.
(55:24):
But I've done it an under a minute on the
right squirrel. But it's pretty good.
Speaker 2 (55:29):
Mister Jackson. What was his time, Joe? Do you know?
Speaker 5 (55:33):
I don't I know as well? Under a minute?
Speaker 1 (55:35):
Was it really?
Speaker 2 (55:35):
Yeah? I'd like to see it in your face.
Speaker 4 (55:39):
We may have it recorded on the phone. I'll have
to check when we get to what they said. It
was about a minute. So you're right in that ballpark? Yeah, yeah, yeah,
I've seen him. I've seen Clay skin him. It's it's
pretty fast for sure.
Speaker 6 (55:54):
So is there any money involved in this anywhere? Like
on the sideline, like betting or anything like the local
maybe parlay cards, sporting chicken guys, if they got any money,
My money was going to go on clicking waiting.
Speaker 4 (56:11):
I'm waiting on the World Bear cook Off when we're
gonna see that.
Speaker 1 (56:15):
And hey, no, that would be good. That would be
Have you ever cooked a bear?
Speaker 2 (56:20):
No, never have.
Speaker 1 (56:21):
It's a good meat.
Speaker 2 (56:23):
I've never tried.
Speaker 4 (56:24):
Never tried bears, definitely what we just don't you know,
Mississippi don't have a season for bear and there used
to be. I mean, you know, we got famous steady bear,
but we don't. You see them, you see them past.
Speaker 1 (56:35):
Their I'm on the Mississippi River cord or.
Speaker 4 (56:38):
Yeah, you're seeing. We're seeing some more show up. You know,
people of course getting game camp picks and stuff of them,
but nothing like you guys.
Speaker 5 (56:45):
I may be too busy to throw a bear cook off.
Speaker 1 (56:48):
Joe, Yeah, that was my next question. Hey Joe, what
are you doing? Uh?
Speaker 5 (56:52):
If I could get this circle of guys in there,
you bet we'll throw one next week.
Speaker 2 (56:58):
Let's do it.
Speaker 1 (56:59):
It's not hard to you know, how this all started.
Joe started this cookoff on a lie. Someone asked him
a TV show was coming, Andrew Zimmern's show Bizarre Foods
was coming to the Ozarks. They contacted our number one redneck,
Joe Wilson, and they said Hey, we want to see
(57:19):
some people cook squirrel And Joe said, well, we have
the World Championship Squirrel cook Off here and she said,
oh really, when is it? And he said, well, when
are y'all coming? And she said and he said, well,
I'll be darning. Just happened to be the same week
and six weeks time, he put together like twenty something
teams and they had the first first ever World Championship
(57:40):
Squirrel Cookoff. Andrew Zimmern's team filmed it, and then it's
gone on pretty much ever since except for COVID.
Speaker 2 (57:46):
Yeah.
Speaker 5 (57:46):
Man, And and you know, I'll wrap up my part
by just saying I had spectacular teams today. They worked
real hard to bring what they brought to the table.
I had a phenomenal group of judges. The facility, Joe,
the facility, Arkansas Game and Fish stood up, man and
gave us just a phenomenal place.
Speaker 1 (58:06):
You know, tell what is the name of this place?
Speaker 5 (58:08):
You want me to try that again?
Speaker 1 (58:10):
It's the J.
Speaker 3 (58:12):
B and John L.
Speaker 8 (58:13):
Hunt Family Nature Center. Yep, Yeah, did I get that
in Springdale? But man, I've had phenomenal people. I know,
we touched a lot of people today by by doing
this and so it cost me money to do this thing.
(58:33):
I mean, there's no income, there's it's free to attend.
I pay out money for the winners.
Speaker 1 (58:40):
Hey, that's got to change. Man, you needed to go
fund me page.
Speaker 5 (58:43):
I don't own none of them.
Speaker 1 (58:44):
Well you don't have to own a gofund page.
Speaker 5 (58:48):
We'll get you started started. I'm just saying a lot
of the things that we've all done in our life
people have thought were stupid. And there's alway I tell people,
you're never too old to learn something stupid, for sure,
But a lot of the stupid stuff that we've tried it,
(59:10):
it's the oddity of it that makes us success. If
I could said we were throwing a Hamburger cook off
out here today, there would have been one hundred people.
We cook this squirrel and we get thousands. And to
what we think is normal, they think is as crazy
as anything out there. So I'm proud. I'm proud of
(59:32):
all you guys coming, and I'm proud of the event.
It's an awesome opportunity.
Speaker 1 (59:36):
Really is next year be about the same time? Yeah,
I suspect, yeah, probably the same place.
Speaker 5 (59:42):
Hopey a year.
Speaker 1 (59:43):
We got a year to talk about.
Speaker 5 (59:44):
It and we might have to put an ancillary in
there piece of bear meat. Since we're a week after season.
I like the sound start small.
Speaker 1 (59:53):
Yeah, I like the sound of that. Well. I wish
we could tell the winter. But we're actually in the middle.
Love the event. You're about to go announce the winner,
am I right? In twenty minutes, Yeah, twenty minutes, we're
going to announce the winner. Maybe I can come back on.
I think I'll come back on and tell people who won. Yeah,
But anyway, Kevin, great to have you, Great to meet you.
(01:00:15):
Thanks for being here, Malcolm. Tell people where we can
find you if they don't already follow you.
Speaker 2 (01:00:20):
Just how to barbecue Rite. If you're interested in barbecue
cooking outside, you can check it out. I'm on all
the social platforms.
Speaker 6 (01:00:27):
Too, right, buck junkies are outdoors.
Speaker 4 (01:00:29):
That's you know, were hunting fish on the side, and
so we started a podcast where it was just me
and my buddies that we got a little hunting camp
Mississippi and we you know, work on the habitat, kill
a few dough off and try to grow some bucks.
But yeah, just just good old country boys having fun
with it. And that's you know, so come check us out,
y'all come through her Nandou. I got a little shop there,
(01:00:50):
and pop in there and say.
Speaker 1 (01:00:51):
Hi, really a restaurant.
Speaker 2 (01:00:55):
No, No, it's we sell outdoor cooking stuff.
Speaker 4 (01:00:57):
We got some deer blinds, we got some game cams,
you know, everything, finish off the season, grills, fire pits, decor.
Around Christmas time, it's a it's a store for men,
but women coming here to buy gifts for men.
Speaker 1 (01:01:09):
So okay, there, all right, hernandospis a little bit Yeah, great, Kyle,
where can the Ozark podcasts? Yep, we can find you.
Speaker 8 (01:01:21):
We're on all the podcast platforms, Instagram, the Ozark podcast,
Me and Kyle both Kyle's makes it easy for people to.
Speaker 2 (01:01:28):
Remember our names.
Speaker 3 (01:01:29):
But yeah, we're pretty much anywhere you look for us.
Speaker 1 (01:01:32):
Cool, cool, well pleasure.
Speaker 6 (01:01:36):
Yeah, Kevin, you can find me barefoot and beautiful on
Murphy's Small Game Nation, Instagram, Facebook, My Mom's eighty four.
She stalks me there, so I don't hang out and
I love you Mom. And Ray Daily back in the bows, Kentucky,
or he really lives at easy money, not hard money.
Easy money can easy money Kentucky.
Speaker 1 (01:01:57):
All right, man, thanks for being Brent, Thanks for being
a Park for making time to be on the render.
Speaker 2 (01:02:04):
This is a This was a good deal man.
Speaker 7 (01:02:06):
I hope you invite me back next year because I absolutely.
Speaker 5 (01:02:09):
I already wrote it in.
Speaker 1 (01:02:12):
Small Dog Back.
Speaker 2 (01:02:14):
This is good. This is good stuff. This is more
fun than a bush of basket of puppies. I'm telling you,
this is good stuff. Joe.
Speaker 1 (01:02:20):
Thanks for all your hard work. Man, real, we got
to figure out a way where this is the money. Yeah,
this wouldn't this wouldn't exist without Wilson your hard work.
Speaker 5 (01:02:32):
So man, I'm good. I don't need no thanks. I
appreciate everybody for coming. Everybody else did the stuff. I
just hung out and watched y'all eat, So thanks for coming.
Clay Man. There was more bear grease caps walking around
this place today, No wonder you can't find it.
Speaker 1 (01:02:49):
Yeah, it's a lot of fun. That was a great render, man.
It was awesome meeting Kevin Murphy. It's always great having
Joe Wilson on there. And Cheff Malcolm, Holy smokes, what
a guy. He has a huge YouTube channel one point
six two million followers. And I told you, and it's
(01:03:12):
always great to have the render boy Brent Rives there.
I told you I was going to tell you who
won the contest. Here is a short audio clip of
me interviewing the winners of the World Championship Squirrel Cookoff
in Springdale, Arkansas. We're at the World Championship Squirrel Cookoff.
Speaker 2 (01:03:32):
I'm here.
Speaker 1 (01:03:32):
Joe Wilson, founder, been on the bargeh render yup, you
guys just won the World Championship Trophy. Paul Cross and
wall Smith.
Speaker 2 (01:03:44):
Paul and Paul.
Speaker 5 (01:03:46):
What did y'all cook?
Speaker 1 (01:03:48):
We cooked some little play on squirrel. I mean state
I am, but.
Speaker 6 (01:03:51):
We call him squirrel Arenda. We had the hill bellied
up a little bit, cooked it with bourbon and set kanyak.
Speaker 1 (01:03:56):
It was good at.
Speaker 6 (01:03:58):
Mixed meat fried pie.
Speaker 1 (01:03:59):
Everybody where are all from?
Speaker 6 (01:04:01):
I'm from Union, Kentucky. It's about twenty miles south of Cincinnati.
Speaker 5 (01:04:04):
I'm from south central Kentucky.
Speaker 1 (01:04:06):
Okay. We got to know the partner, Drew Simmons.
Speaker 6 (01:04:08):
I don't know where he ran off to, but he
was part of this too, Drewsley Mia let's big man thick.
Speaker 1 (01:04:14):
Thank you take it like the Grammy.
Speaker 6 (01:04:16):
Grammy a squirrel cooking my first born not quite Hey,
I don't know.
Speaker 5 (01:04:26):
I made play a piece of that minsteet Oh, that that's.
Speaker 1 (01:04:29):
What I had so good.
Speaker 6 (01:04:32):
It was incredible, thank you.
Speaker 1 (01:04:35):
Yeah good ingagination, Kim's
Speaker 6 (01:04:38):
Great, eating, great,
Host
Clay Newcomb
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