Ep. 148: BEAR GREASE [RENDER] - World Champion Squirrel Cook Off

Hey folks, this is Brent Rees with Meadeater's new podcast, This Country Live. You ever wondered how to pick out a good dog, bowl up a mess of crawfish or catch cat fish on a trot line? Well, on this country life, I'm inviting you into my home, where in each episode I'll be telling you the story of a good hunt, close call, a hard time, a good time, whatever. And then we'll talk on some good country skills I think you ought to know. Listen to this country life in the Bear Greece feed on the I Heart Radio F or wherever you get your podcast. My name is Clay Nukem and this is a production of the Bear Greece podcast called the Bear Greece Render, where we render down dive deeper and look behind the scenes of the actual Bear Greece podcast, presented by FHF Gear, American Maid, Purpose Bill hunting and fishing gear that's designed to be as rugged as the places we explore. Before we get rolling on this render, I want to tell you about Whitetail Week at Meadeater from September 29th through October the 8th, all of the Meadeater guys, all the first light guys, all the FHF gear guys, all the felps guys, all the Dave Smith decoy guys on our social media feeds, websites everywhere we're making content, you're going to be hearing about Whitetails because it's what we love and it's time. On Monday, October 2nd, we're giving away a lacrosse footwear package on Tuesday. We're giving a Louis Pold Optics package on Wednesday, a timber ninja tree saddle package on Thursday, a 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 going to be awesome, Whitetail Week for Meadeater. Hope you enjoy this render. Welcome to the Bear Geese Render Podcast. I don't even know what to say. The group of people set before me is going to blow the minds of every Bear Geese 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. Hey, I'm just glad that we're doing this render now, I got my mileage paid for him. That works, huh? It works great. Good to see you, Brent. Man, I can't wait to hear it. We're at an event. I'm going to tell you what that is in just a minute, but to Brent's left is Joe Wilson, Joe Wildman Wilson. Joe. Joe's a regular now on the Bear Geese Render, big day for Joe Wilson. Man, huge day. Yeah. Huge. I ain't going to blow your cover, though. Well, so to your left, Kyle Veet of the Ozark Podcast. That's right. Thanks for having me. Kyle's Buddy of ours lives here in Northwest Arkansas. I was on you guys podcast. Joe's been on Ozark Podcast. That's right. We've been something special today, too. We want to hear about that. We'll talk. Yep. To your left. Tell me, this is Malcolm. What's your last name, Malcolm? Reed. Malcolm Reed. Where are you from? I'm from Hernando, Mississippi. Hernando, Mississippi. Hernando, Mississippi. And you tell me what you do. Well, so I got into barbecue cooking back a long time ago. You know, Memphis and May, the World Championship, barbecue cookoffs, a big deal in Memphis. It's the world. It's the Super Bowl of Swine, you know, the big, big championships. 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 going to get your teeth kicked in by all these other folks. So I got into cooking barbecue and then I just kind of, that was a long time, you know, lose letters for hot. So I started doing a little barbecue newsletter. My wife taught me into it and it expanded into doing how to barbecue videos and trying to help people cook and kind of preserve that barbecue lifestyle. That's kind of what we do. There's a lot of people into it. And then I got into outdoor stuff. So we, because when I'm not barbecue and I'm hunting fish and so that's kind of how I've got my ties to it all and I just love, you know, competing in contest, cooking barbecue going out and being in the outdoors, anything we could do outside. I'm trying to, you know, help support that and push that through and get people interested in part of it. Yeah. Well, it good to meet you, man. Yes, sir. Great job. I'm a big, big fan of y'all. Right. I subscribe to the podcast and listen. I learned I found you through meat eater. Okay. And I said, man, this is Arkansas boy. He's got to be all right. Anyhow, it's bears. I said, man, wait. You know, why didn't I know about this? I mean, so I've just been a fan. Well, good to meet you to your, to Malcolm's left, probably the most esteemed guests that's ever been on Bear Grease period, probably period, man, I got to take another picture. You better take it to the picture. We have the world's greatest small game hunter, Kevin Murphy. Oh, that's right. Way too kind. All right. Good buddy. So this is, I know you through Steve Renella today is the first time you and I have met and it's, it's, 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. Glad to be around all you guys and meeting all the great people of Arkansas here at the World Championships, Squirrel's Skin and Event. That's it. You know, right off the bat, I had to help some 14 year old kid that had never handled a squirrel in his entire life. Hayden Blake. To skin a squirrel. I went over there and showed him. He says, there's lots of way to skin a squirrel, but there's only one proper way to skin a squirrel. It 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 to do the next one. And he did it exactly like I told you, you taught him the tail method. The tail method. Yeah. Is that work given on a squirrel that's been frozen? It did today. I don't know where those come from today. They come from tops of trees about Thursday. Okay. Okay. I would say they were frozen. 22 head shot. Yeah. We'll top some trees Thursday. Yeah. It's just going to the edge of it. Clay, you told us where Joe, where are we at? Man Clay, we are at the 2023 model of the world champion squirrel cookoff right here in Springdale, Arkansas. And I couldn't be happier with the show one that we had today. Oh man. It was. It was. It was. It was. We have any idea how many people were here? I mean, I can make up something. I think the most esteemed squirrel man in the world should be out. How many people did you see out there? Man, we probably gave away 300, 350 samples that we cooked up, placed up and got some plates for us there. We were down to giving out sauce and we had no, we had no, we had no eating utensils and this is Mongolian squirrel with your right hand, you do the other stuff, you do it. But hey, we've had multiple thousands of people here 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 deal today. I mean, there's never got you. When you talk about community event, we brought them together today with squirrels. So it's awesome, Clay. Hey, so we do this thing, Kevin, I have Brent Reeves sometimes describe what someone's wearing. Why don't you do that for Mr. 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. So what's your dog's name? Wings and things. This is his name. That's her name. Those butterflies, wings on her back, we are, she's been on a mountain line hunt with me, swamp rabbit hunt, jack rabbit hunt. She tree squirrels, I haven't really killed a squirrel with it yet. She's just getting into it. She doesn't know whether to point a squirrel or tree a squirrel. What's he going to say? She looks like a pointer bird dog. She's a half GSB, a half English pointer, what the old bird dog people would call 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 bloodline on, but she's got two brothers at the T-bone pickets hunting ranch. So that's what caliber. So is she a bird dog or a squirrel dog? She's both. You know, our old Tommy dogs did everything from keeping us warm to hunting critters to protect in the home place. And that's what I'm making out of this dog right here. Wow. How old is she? She's turning four this year. Okay. Like I said, she's been, she made three trips to Michigan last year. She's a pretty good walleye fisherman. You know, okay. I'm buying her license this year. She's identifying as a walleye fisherman. So I get an extra eight walleye that she's got in the Creole. There she is. There she is. Oh, I think she sees orbs as well. Yeah. She sees sketchy people. Now you got a, you got a yard full of squirrel dogs back in Kentucky though. I've got a few. And rabbit dogs. Rabbit dog? There's an episode of you on Meteor Season 12, you and Rinella hunted up in Michigan. Is that right? Yes, sir. Y'all squirrel hunted. Rabbit hunted. Yeah. I heard that was a big time. 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 are first. You know how he got, so Rinella just met Kevin somewhere in Kentucky. 2012. Steve was at the NRA convention in St. Louis, Missouri. I come up to him. He just had like five or six episodes or three or four out. And he was hunting antelope and bear. And this and that. And I said, Steve, you need to do a small game, a squirrel, a rabbit or something because kids can go out their back door or down the, you know, somebody's farm, a public land, or wherever. And they can hunt small game. And we've become friends over that. And Steve told me this year we were right around the pickup truck in between our hunting. He says, you know why I liked you when we first met. I said, 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 a good mass crop. He said, you were able, in your mind to predict what kind of hunting season we were going to have. You know, I had hunted squirrels since I was probably seven, eight years old and just, you know, it used to be, I mean, that was my life, it's hunting squirrels. But, you know, having fun now is my life. How many how many squirrels did you bring today? Uh, none. Oh, 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 come to the top of the line. Oh, I'm sorry. We just leaked that out. There it is. 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. So he asked me, he said, hey, I got invited to the squirrel championship cookoff. You want to go? I said, yeah. So I've already put in Monday, Thursday, 46 hours working down tornado alley putting in a high mass lighting, 120 foot pose with a sketchy contractor. I won't call the name, but, you know, I like to work, I work to a diet and hunt and meet people that like dogs and being outside, cooking good food and, you know, what was the description you were giving? Not to be the dead squirrel hunting horse, but tell us what Kevin's wearing. Kevin is wearing, I would say, circa 1971 GI Joe style coveralls. I had a GI Joe had a set of coveralls just like that. Inside that, in his t-shirt, he's got a blaze orange camo with what kind of that? Oh, okay. It's a blaze orange camo. He wearing a browning high-power, only cross-drone. Is that a 9mm? Yes, 15 shot. You're also probably the first known bear grease renderer. This is kind of a shame. That was armed. Well, that you know about. Right, exactly. What kind of... Continue it 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 that he's wearing. He is barefooted as a goose and I believe he could run down a gravel road, isn't it? So today, Brent and Kyle and Malcolm were judges at the World Championship Squirrel Cookoff. Malcolm, what? You can't... Can you tell me who won? I know. We don't know who won, but man, I'm going to tell you, I was blown away by the dishes that these squirrel chefs have turned in today. I mean, you know, you think a squirrel, I think a squirrel in dumplings, a squirrel in gravy or something like that. We saw all kinds of delicious... Give me some... I would need like examples. Yeah. So Kyle, be thinking of some examples. What were some examples? Well, we had some squirrel empanadas, we had squirrel tamales, we had... You did have some like roasted quarters of squirrels that were just fantastic melting your mouth. Some of them did like a buffalo wing 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 things we had. We had some of these, they're called, they call them, it's like a little wrap. It's not a... What was that called? The little basket. The purge... I personally said. The beggars purge. The ooze and oles that come off of their judging tapes when a particular dish, and I'm trying to see what the name of that team is, I can't find it right now. What was the hands down, Joe, the best thing I've had today? Well, the score card in my pocket said yes. Okay, I believe it. I believe it. Okay, so this team made, Malcolm, you ate it, but they made them... Was it a meat pie? It was a squirrel mince meat pie. Squirrel mince meat pie. They made... Vanilla bean, honey, little boys on it. They did a Minnesota... That was it. That got the biggest reaction of all of it. The clay, dude. This thing, when it hit the table, you opened up the box and you've seen it. And the glorious dish that was served. But when all the judges are telling me, and I'm just like the referee, you got to bite into this. And it was... Man, that's pretty bold going for a squirrel mince meat pie. And it wasn't necessarily sound like, if you're like, squirrel tamales, squirrel empanadas, squirrel this, squirrel mince meat pie. It was right. Give me a mince meat. It was bold. It was fantastic. And the sauce that they had over this quarter. No, it was... So they called it... I took a picture of it. It was that good. They called it a squirrel loretta, not to be confused with the steak dian sauce, because they made it with bourbon whiskey, not cognac. They said, anyway, any respective hillbilly would drink, would not drink or cook with cognac. So they... So, did they give you some like... Yeah. Written. Yeah, they gave me the card. How did it work, Brent? Well, you got a plate. He was 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 opened it up and inside, like in the lid right here, and one... I was got a little... A little card. It told you what. Main dish. And what, everything was in there. So, fried squirrel, alpastor tacos with salsa verde sauce, side dish, fried Mexican street corn with squirrel chorizo. Let me tell you, son, that was on the money. That was good. That's the one you... I'll give you a bite of that. That was money. And the reason we had the teams put that little index inside there was because we didn't know what the stuff was. Like what Malcolm just read, we opened up that box, and unless it has that description, there ain't no way we've just lost that dish. And just like what you just... Sure. Oh, it would have had no clue. And they hit every country. I mean, Filipino, Thai, all kinds of stuff all over the world that you would never expect a squirrel to be in. What was your favorite? You could tell me that. Like, yeah. It was not going to spoil anything. No. What was your favorite, Kyle? I liked the Thai. The noodle soup. 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. That might be the best bite I had because someone passed me. They said you got to try this rangoon and it was squirrel. Unreal. It was unreal. It was really real. Now, a rangoon is that folded little fried triangle with the cream cheese. I don't know if y'all ever watch his YouTube, it's how to barbecue right. Okay. That's the name of your YouTube channel. And how to barbecue right? 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. I don't know why. I don't know why. I mean, it's the simple stuff, man. He kills it. I'm not a chef. I could stuff folks want to eat. He kills it. That's right. But 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. Yeah. The traditional dish. I was expecting today. I was expecting today when you said that we're going to get 18 plates and the other table had 17. I thought, 18. Okay. That's going to be six plates of fried squirrel, six bowls of squirrel mulligan and six plates of squirrel mulligan. It's just going to be like a Tuesday in my house. Was there anybody? Was there a dumpling turned in? I don't know. No. The closest we had was a ravioli. Yeah. We had a pistachio crumble. We had a pistachio crumble. I didn't eat none of it. It was, but I mean, not one of those traditional things that I would thought about. I didn't eat. I didn't see any. You know, Clay, tradition is real important to guys like all of us. Everybody in this room is a traditionalist. We take a lot of pride in the old ways and all of that. There is a hundred percent chance if someone turned in a solid squirrel and dumplings that they could have killed it and won today. Oh, I know. A hundred percent. You know, the fried squirrel that we had, in my mind, I'm like, I got to give this one just another bit of an edge because it is more traditional. Oh, that counted something for you. For me, I was like, they're really honing in on the roots of squirrel eating, you know what I mean? Yeah. It's a unique deal because I think people, you know, Clay Newcombe's a flashy guy. He got some flashy mules all of this stuff. You better believe I do. I know. I do. 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 sure flashy. It was. It was. It was good. It. If that's the winner. If I had the winner, that was amazing. It was like, I would, Clay, you'd pay, you'd pay for that dish. Oh, it was a restaurant. I saw that on the menu. I would pay good money for that dish. Now would you say, like, Chef Malcolm's a pro are there, well, you weren't cooking today. That's right. And pro, like pro chefs, so we had probably three or four restaurant owners or restaurant quality white tablecloth chefs out there cooking. Okay. And yeah. And so what they're competing against is what is it the backwards guys, right? They're competing against, there's a couple of boys that run a croppy guide service up north. You know, they come down to cooking. We had croppy ceviche today with the squirrel or is that just, I didn't have that was like a thousand side dishes side dishes of squirt. They had done tortilla chips made with squirrel broth, squirrel broth. And then that was to be dipped in the croppy ceviche. Wow. Have you, have you considered having more teams? Is it possible? Or do you, do you feel like 40's just how you can handle? If you would ask me yesterday, how many teams we were going to have today, I had 11 teams drop out over the last 10 days. No way. 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. That's right. 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 squirrel. What if he, what if he had said, I hunted, I'd night hunted squirrels, I wouldn't have it any other. 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, huh? I got flashy squirrel dogs. You do got flashy squirrel dogs, but I just want people to know just because you see a squirrel on it in your yard, that don't mean you're going to get a limit of 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 competition and buy all the brisket you want to buy. You could buy the wagyu brisket and have an advantage. Here you want an advantage, you better shoot them young grays, you know, the wagyu of squirrel. And so just an amazing, amazing, amazing, amazing, amazing, amazing, amazing, amazing, amazing. The original question was about the teams, though, she had 11 teams drop out. So she had 40 that can only come, 11 dropped out. Did we get 40 teams? Yes. So I scrambled hard. I scrambled hard calling people. We wound up with 35 today. Really? Okay. Which you could ask this panel of judges, that is all they needed. Oh, absolutely. Yeah. I'll add something else to this. I did not eat one thing that I wouldn't eat again. It was good. I didn't agree with that. There wasn't anything in there that I took a bite of. It was like, I'm not totalling this. Kevin, what did your team cook? They cooked a bourbon sauce in country ham sauce squirrel with grits and cheese with onions on top, just a simple, I call it liquid cornbread, ideal, and it was good. But I had the Kentuckians that you talk about. I had what they had. It had numerous people would bring me stuff up to eat. Was that a Kentucky team? Of course. Of course it was a Kentucky. We were so excited. We were so excited. We were so excited. We got bluegrass 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 he come, probably the only professional squirrel hunter has got their own chef. I take him hunting and he cooks for me and we have a good time and he asked me to come down here with him. I said, yeah, I'll come down, but I mean empanadas, that minced meat, squirrel, everything was great. And this is right here in the running. Hey folks, this is Brent Reaves with the meat eater's new podcast, This Country Life. You ever wondered how to pick out a good dog, bowl up a mess of crawfish or catch catfish on a trot line? Well on this country life, I'm inviting you into my home where I'll teach you all of that and more. As I share my favorite stories, the country living, rural America and the good-hearted, hard-working people that I call friends, it'll go like this, in each episode I'll be telling the story of a good hunt, a close call, a hard time, a good time, whatever. And then I'll talk on some country skills that I think you ought to know. I said I would meet each week and I promise you'll walk away from the table with some real country wisdom. Wherever you live, I think I've got a thing or two I can teach you. Listen to this Country Life and the Bear Grease Feed on the I Heart Radio app, on Apple Podcasts or wherever you get your podcasts. Kevin, I come to your house, mid-November, we kill some squirrels, what are you cooking? I'm cooking fried squirrel, cat head biscuits and gravy, fried potatoes and onions. I'm eating it to your house, sir. Okay, tell me, walk me through how you'd fry your squirrel your house. I got to get one thing off of my mind. I am not GI Joe, I am John Wayne, and I'm waiting to say that since you're trying to diagnose him. That's all I'm identified as. How would you fry, how would you cook your squirrel? Because somebody just shoots a squirrel, cuts, quarters up and fries it, they're probably going to... When I shoot a squirrel, I try to shoot it, or that I'm going to eat it. Now first I'm going to clean it, and then I'm going to cook it and eat it. So I try to hit shoot with a 22 rifle, you can't always do that. Sometimes you've got to shoot a little shotgun, sometimes you've got to body shoot them. You try to get those squirrels clean, maybe not wet the end, but as soon as you get home, get them washed up, let them soak, I'm going to cook it in some lard, no shortening, no shortening. Just like pork lard from the store. Yes, pork lard, pork lard from the store, blow and slow. I might bake it in the oven, make some kind of dish, you know, from that barbecued squirrel or... Do you boil a dumplings? Do you boil a parboil? Parboil or a pressure cook? No, I think that cooks the flavor out of it. I'm going to move that. That's really on it. Yeah, that's one of them. That's one of them. You've got to work at it. Stain, stain, low and slow, get your squirrel, get it prepped, put it in your cast iron skillet with some lard, probably like, halfway up on the squirrel, turn the heat up, get it crisp on them, on the bottom with whatever your secret breeding is, and I've got a secret one. Is that real secret? Yes. Secret by accident. Yes. The best compliment I've 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 said, man, I don't do that. You have a frog gig in tournament or something, I'll go to that. But I only play golf every 27 years, my next golf game is 2029, but I'm looking for that one after 2029, it's what I'm looking forward to. So bring that lard 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. Oh, so flip it and then turn it down and just let it simmer, just let it simmer, low and slow and stame it. And then after you can take a full one, there's some nuance there. It's easy for me to go, oh, mm, mm, mm, mm, and then get home and burn it. No, no, you got it. It's tough. When you can take a fork and slide it in that hindquarter and she slides right in when it's low and slow, it's going to get sloppy on your braiding. So what you got to do is hit it with some heat and turn it back up and let it get crispy on the bottom. At the end. At the end. Kyle, this is me. The guy's talking about landing a super cub. You're in Alaska. You're like, whoa, and then they, whoa, whoa, whoa, whoa, whoa, they let it down and you feel like you're about to crash. And they're right for it. They hit the, hit the tundra, they, oh, they bounce back up and land it just like a pillow on a bed. Take some finesse. So hit it with some heat at the end. Get it crispy on the bottom. It's all like gelatin on top, flip it over, get it crispy, then take it off, and then you make the gravy. You make it gravy out of that same lard or do you still throw it over? The drippings. Not large. It's turned into swirl drippings. Okay. Okay. That was, that was beautiful. That was like a beautiful, honest recording. They'll be like, Kevin Murphy did that recording at the Arkansas game and fish event or center in Springdale. I think it goes down in the history of squirrel right there. That was a good description. So okay. Tell me about your gravy. Barefoot and beautiful, right? Barefoot and beautiful. The gravy. Like said, you've got your drippings in there with little pieces of, I mean, it's not drippings. It's a quarter inch to half inches. Yeah. Quarter inch, three eighths, 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 10, 12 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, blue top stuff or whatever. Red top. Red top. Yeah. Red top sweet milk. Sweet milk. Have it at room temperature. Don't pull it out of the frigid air. I said it up that room temperature. So some fourth on. Wow. Well, the most important deal if you're a gravy maker is what flower brand are you using? I'm a gold medal man myself. Oh, you're not a Martha. I could use whatever. It don't really matter. You don't find a difference in gravy based off of the flower. Got to be Martha wine. It's Martha wine, ain't it? I like. That's what I like. I'm always both. Hmm. He bullies a turkey or strange gold medal or sunflower comes right out. Hopkinsville Kentucky. So. That's what I was paying the bills over the fly. Okay. So. So have your milk at room temperature, you know, laid out and then just look how much drippings you have in there. You just kind of judge it. Salt and pepper to whatever you think. Okay. Hold on. What do you mean judge it? Tell us how you judge it. So if you got, if you got a quarter inch of lard, how much milk you put in? 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, 28 gauge tail, so. Yeah. You know, I don't, I don't, you know, I don't have those. I just look at it. But I mean, would you, how would you describe it? I would say if you had a 12 inch skillet with a quarter inch of drippings in it, I would use about a handful, maybe two handfuls of flyer and a couple of inches of salt, a couple of panches of pepper. That's probably a half a cup. So and then let that get brown. Now, wait a minute, wait a minute. Let's go back. You're talking about milk. You're putting your milk, you got to tell us to seek it. No, he got the milk. You're jumping the ship. You're jumping the horse, the mule and whatever you jump it. Okay. Okay. So I'm with you. So we've got the drippings in there. We add the flyer and which is very important. The sequence. Yes. Yes. You got to put flyer first. Yes. You're basically making a root. Exactly. Yep. Exactly. Salt pepper. And 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 over coming, but it tastes better to me if you got your sequence and your ingredients right from the from the first. You know, 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 not the best thing to do. It's hard to stir and pour milk at the same time because you've got to get with it. You need two people. You turn to heat up. You heat up the cast iron skillet. You turn it up on high and then you start easing that milk in there. It's a slow room temperature. Room temperature milk. It's stirring. Sweet milk. Stirring. Sturring. Clockwise. Clockwise. Clockwise. Clockwise. Kevin. Are you a fork guy? Yes. That's all being done with the fork. Yes. That's how my daddy does it. It's always a fork. It's preferable. It keeps the lumps down. Yes. Yes. Mashed some lumps. And then just like, you know, you got, if you 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 it 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's kind of a kid that's going to show you, you got to work hard to get him back. Yes. Boy, I will tell you what. I've been listening to this show since the inception or the conception or whatever. That description of making gravy was probably the most and this is an amazing show filled with detail and historic, just great intel. That gravy deal, are you putting him in the hall of fire based off the bank? I'm not done. You know, when I first started hunting and stuff, I would figure out things about squirrel hunting. I wouldn't tell, sorry, I wouldn't tell anything to anybody. And then I got to seeing as I got older, those lessonless 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 more than you get your spot. And I got the thing and says, 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, 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 we going to serve it right now or is it going to be 10 minutes from now? So if you're going to 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, staves like his thin. I don't know why, but thicker is better. Yeah, I was going to say Yankee. But like I said, if you know there's going to be like 10 or 15 minutes, make it on the thin side. And that way, as that gravy sets up at cast iron skillet, it thickens up. That's so complicated. Brilliant, beautiful. She 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. 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. 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 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, man. Kids, I don't know how many youngins I talked to today, they were here with their parents, families, whole families here, mom and dad and four or five youngins, and they were just eating it up. I asked everyone that I talked to and I met and took pictures with and they were like, I asked them, y'all eating this squirrel, not yet, where do we get it? They was coming here to eat it, it was really good. I'll say from my generation, I'm 28, 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 way because like you said, thousands of people come through and how many thousands more will see that on social media here about it on here. We got here last, we got here yesterday afternoon and I took Alexis and Bailey wanted to go shopping. We went to some place down in Fayetteville, some kind of leotard store, loot, loot, loot, lemon shop. I got a pair of them. So we 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 bringing y'all up here and I said, well, it's a world championship squirrel cookoff. And she said, the world championship squirrel cookoff, where's that at? I said, it's springdale. She said, how do they teach squirrels to cook? I said, no, we're going to eat them and in her eyes were bugged out on saucers. She said, y'all going to eat squirrels? I said, just as fast as we can get them cooked, we're going to eat them. 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 in the Northwest Arkansas this week and they asked how that was going to bring business to them. And she says, the big three by explosion barbecue, there 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. She said, she corrected the lady. We wiped out the LPGA, that's big. Malcolm, do you ever cook squirrel? Yeah, I got a little farm there in Mississippi where we hung on. I went on probably the best squirrels on my life last year. 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. There's a group of them. They come from over in Arkansas. They hunt both sides of the river on these big clubs. And when they come, they come 20 deep and they bring their dogs and they've got their dogs trained to tree these squirrels no more than 100 yards off the trails because they're packing their side by sides and I got invited to go with them. So I've never seen anything like this. I brought my gun. I don't even think I got my gun out because it was it was a blast because they had all the kids out there. And this was like a family. There was, I think three generations of people hunting out there in this, this big packing squirrel drive that we kind of did and we rode around. We got out there day light. You got to drive a long ways to get to one of those clubs was they're out in the middle of nowhere and other side of the levee. But it's just a different country there. It's totally different than the hills I'm used to where I'm at in Mississippi. It's untouched. It's land. It's just big hunting clubs now or paper company owns it and leases it to some of them. But it was amazing. And when we killed the biggest black squirrels I've ever seen, a ton of black squirrels. And it was, man, it was, 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 and that stuff. And so you got to be in there. There was, there was people doing both. They had, there was some, some of the older men that wanted to really, you know, take time and meet squirrels. They were, they were making good shots and then because we had some of those guys that would kind of struggle behind and let the kids and stuff get on them and when they start shooting at them. The kids all had shotguns and you got to be quick to jump out to beat them to the tree. Yeah. Because the dogs, they'll take a dog, 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 one of his squirrels, he was gone. He could better believe it was one of that tree and you got to get out and shake the vines and you beat them with sticks and there he goes and then it's kids. And I said, I begged him, I said, I gotta let me come back. But it was such a, it was like camaraderie hunting camp, what you would expect that would be like. And then you go half a day and everybody brings out their grills and they get out the food and we cook them on the, you know, just everybody kind of crows up. You cook a big lunch and you go squirrel hunt till dinner and you go back and clean squirrels and cook squirrels and it's time to go to bed and get up and do 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 hunting and they tell them, they'll squirrel hunt from now till, you know, to their wives' back they'll come back home and I said, that's the life right there, man. Yeah, that's good. You don't want to squirrel hunt? Do you have a lot of black squirrels in Kentucky? We have a few melanistic fox squirrels really, but we don't, that I know of, have any. Would they black gray squirrels on the Mississippi River? No, they're fox, I think they're fox squirrels. Melanistic fox squirrels, yeah. Yeah. Okay. Because like in the Ozarks here, to kill a black squirrel, I mean, if you killed black squirrel, somebody would mount it. Yep. I mean, if you ever see a black squirrel up here, you know, I have, oh really. Just on the levees that he's talking about. Yeah, but I, and I see pictures of guys in different parts of the country acting like black squirrels are no big deal. Michigan for the North to go. Steve Rinella, 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 swears to me that he saw a black squirrel on someone's yard. So he, he shows up and he's like, you got black squirrels. And I'm like, Steve Rinella, don't come to the Ozarks and tell me about my squirrel. Stay in your life, bro. He saw a black squirrel and I told him I was like, no way, but, no, as you may have seen, a melanistic fox squirrel, what he, 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, they're everywhere. Yeah, they're, they're, they're hunted down there a couple years ago inside the levee of the Arkansas. And yeah, they were, I saw multiple black squirrels. Anyway. Hey folks, this is Brent Reeves with meat eater's new podcast, This Country Life. You ever wondered how to pick out a good dog, bowl up a mess of crawfish or catch catfish on a trot line? Well, on this country life, I'm inviting you into my home where I'll teach you all of that and more. As I share my favorite stories of country living, rural America, and the good-hearted, hard-working people that I call friends, it'll go like this. In each episode, I'll be telling the story of a good hunt, a close call, a hard time, a good time, whatever. And then I'll talk on some country skills that I think you ought to know. I sit out with me each week and I promise you'll walk away from the table with some real country wisdom, wherever you live. I think I've got a thing or two I can teach you. Listen to this Country Life and the Bear Grease feed on the I Heart Radio app on Apple podcast or wherever you get your podcasts. Yeah, man, there's, that, I, cooking squirrels, rabbits, raccoons, I mean, we grew up cooking stuff like that. And I think it comes from just kids these days, so inside, they don't go outside and hit the woods and stuff. I carried my daisy before I could, my dad would trust me with a 22. It was a BB gun, and we wanted to stay outside, you know, we were begging to buy more BBs because we were wanting to go try to shoot something. And so I think, I think that the younger generations 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, and do this kind of stuff and realize how much fun it is. 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, and they love you too, Clay, I mean, it's, you guys have put such a, 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 can meet you. 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 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. He's the real deal. Many people ask you how many pocket knives you had in your pocket. Just about all of them. Anybody asked the bar one? Yup, they did. I said, I'll let you hold it. Absolutely amazing, man. 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 is kind of the big, the big bang of it when we see 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. Really? Yeah. Oh, that's right. Hell of a gun. Yeah. Competition? Yeah. I mean, we had Gamma 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 11. 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 about holding on to it and teaching people. That's what y'all do. I mean, you guys are the best. You know, I had a family come by and I saw him 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 said, it was a 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 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 pellet gun, the kids out shot the adults. And they were all, you know, happy there. And then it was one, one of the family that didn't want to shoot. And that's fine because not everybody is meant 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, conservationist, outdoor recreation enthusiasts, trying to get everybody together that loves the outdoors. And there's only a small percentage of us that are hunters and stuff. It's always been that way. That's what a man kind is. 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 together, we're human beings, and we're trying to make the world better. So that's what I believe in. I like it. I'm on it. We plant cypress trees, I'm going to do a squirrel shoot, a next Saturday, have some kids out from like six years old to 18 years old, they shoot 25 yards, off hand, you know, a lot of kids, they don't, they've got scope profiles, 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 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 is 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 limb of squirrels, that is not easy to do. Okay. That's our, that's our boon and crock it. You know, when we go out and kill a limb of the squirrel, that's our big beard, that's our banded duck, banded duck, that's our 160 class buck, whatever, a limb of the squirrel, these guys found out, you know, this morning, we had six teams that showed up bare handed. They didn't have any squirrels. Did you supply them the squirrels? Well, those guys got a squirrel dog coming in hot on it. Well, this is the most love I've had in the long time. Might have a pocket full of minutes. So we had a cooler, and we had 20, 25 squirrels in there. We had 15 with the biodegradable packaging, still on them, the fur, I wouldn't follow them. We had 15 with the biodegradable packaging, still on them. And we had 10 with that biodegradable 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 up earlier. We did a little raffle and we gave them. And, you know what, I used to be totally against that. If you didn't have the squirrel, well, you can't come, but, you know, a hunter's responsibility is to feed people. That's the whole reason we've done it. And so there's hunters who go out and come back to camp and fed the people. That's... But five of those biodegradable squirrels, rappers, went to that 14 year old kid that had never handled a squirrel in his life. I went over there and showed him how to do that. And we've made a squirrel hunter out of that boy. I guarantee you, he'll be squirrel hunting from now to the end of his life. Can I tell you about that boy? So that boy's name is Caden 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. He come to the Oklahoma state state cookoff that I was MCN and his mama was pushing him in a wheelchair. And he could 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 going to be fat. You're going to be a drunk. 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 to be a barbecue guy. And so I looked over and there was a brand new, the Oklahoma guys would love this. There was a brand new hasty bake barbecue sitting over there. And I walked over and I said, boy, how much you take for that? And he told me, there's a fair amount, you know? And I wheeled it over and I said, Caden, she first stepped being a barbecue guy. I'm going to give you this barbecue pit. And since then, that boy, Malcolm could tell you, he's cooked with every rock star barbecue guy that is in the country. That's awesome. 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 22 rifle. We could do the same thing with the boat. Your story about taking the old boy out, Koon Hunt. It's our responsibility as men to be that guy that opens the door to these people. And so for you today, man, I'll hug you after this barefoot and all like y'all. But for you today to show that boy how to 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. Hey, man. I wanted to say something about the progression of speaking for myself, getting to the point where you become a 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 squirrel hunting or rabbit hunting. 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 and 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 started with as a four or five year old on that property, it wasn't deer first. It was tadpoles. It was like, can I catch tadpoles? Can I catch crawdads? That fish that I see right there, like can I catch that fish and those, those reeds over there? My dad showing me the small things. Then as I got older and bigger, I was like, oh, now that's a squirrel. 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, yeah, you may, if you get exposed to something older and that's your only time, you know, seeing it, you may not stick with it. But if you kind of start kids early and build that hunt in them, that will stick with them for life. Yeah, man. 100%. 100%. Yeah. How does squirrel skin and contest go? Man, I got this dog making love in my ear. This. Man, I am proud to tell you, come here, come here. I'm proud to tell you, start over Joe, put this little, there you go. I'm proud to tell you that Clifton Jackson, the previous winner of the, of the skin and competition, retained his title. Really? Is he fast? I guess he whooped everybody, 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. Oh, really? So you got to squint skin three squirrels or is it like a, like a championship round? Yeah. Yeah. Really? Yeah. Limination. Elimination round. Squirrels. Kevin, I, I, I've used a method of squirrel cleaning that he used, Clippers, not a knife. Have you ever, I call it the Batesville method? He used toenails. He used toenails. Yeah. It's, you take a whole squirrel, you clip his, you clip his feet off, you clip 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 seen people do that? I have not. Really? It's 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 shotgun shot or something and, and, and they're all banged up. Anyway, I wondered if you've ever seen that. I call it the Batesville method because my buddy Michael Lanier, he's from Batesville, he taught it to me. Batesville's main claim to fame. What's Michael Lanier? Michael Lanier and the Batesville method. And then the method, yeah. So what's your time frame on getting that done? How you, if he was, I, I hate to sound braggie, Kevin. No, he did. She's sitting around a daughter on a, on a, 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 scant, if he's the right, the right squirrel. Now it would be pushing it, but I've done it an under minute on the right squirrel. But it's pretty good. Well, what does Mr Jackson do? What was his time, Joe? Do you know? I don't. Well, under a minute. Was it really? Yeah. I'd like to see it. In your face. I know that. We may have it recorded. Okay. On the phone. Now I'll have to check when we get to the podcast. I'd like to see what he did. But they said it was about a minute. Yeah. So you're riding that ballpark. Yeah. Yeah. Yeah. And I've seen him. I've seen Clay skin him. It's, it's pretty fast. For sure. So was there any money involved in this? Anywhere like on the sideline, like betting or anything like the local guys? Maybe. Maybe. You know, our lake cards going right now. Sport and chicken guys. Have they got any money on this? Yeah. I think my money was going to go on clicking. I'm waiting. I'm waiting on the world bear cook off. When we're going to see that, Clay? That's the way. Hey, now that would be good. That would be good. If you ever cooked bear? No. Never have. No, it's a good meat. It's a good meat. I've never tried. Never tried bears. I don't know. I don't know. I don't know. I definitely would. We just don't, you know, Mississippi doesn't have a season for bear. They used to be. I'm a steady bear. But we don't. You see them. You see them. They're coming back on the Mississippi River corridor. Yeah. We're seeing some more show up. You know, people of course getting game campings and stuff of them, but nothing like you guys. I mean, I may be too busy to throw a bear cook off. Joe. Yeah. That was my next question. Hey, Joe, what are you doing? If I could get this circle of guys in there, you bet. We'll throw one next week. Let's do it. It's not hard to talk about. I'll start it. Joe, Joe, Joe started this cook off on a lie. Someone asked him, a TV show is coming, Andrew Zimmern's show, Bizarre Foods is coming to the Ozarks. They contacted our number one redneck, Joe Wilson, and they said, hey, we want to see 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, he said, well, I'll be darned. This happens to be the same week. And now, six weeks time, he put together like 20 something teams, and they had the first ever World Championship Squirrel cook off. Andrew Zimmern's team filmed it. And then it's gone on pretty much ever since except for COVID. Yeah, man. And 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 Arkansas game and fish stood up, man, and gave us just a phenomenal place. You know, tell what is the name of this place? You want me to try that again? It's the JB and John L Hunt family nature center. Yep. So I get that. I call it the game and fish place in Springdale. But man, I've had phenomenal people. I know we touched a lot of people today by doing this. And so it costs me money to do this thing. I mean, there's no income. There's it's free to attend. I pay out money for the winners. Hey, that's got to change, man. You need to go fund me, page. I don't own none of them. Well, you don't have to own a go fund, you pay to Cal build you want to try. Look at you started. I 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 always, I tell people, you're never too old to learn something stupid. For sure. But I don't tell you a lot of the stupid stuff that we've tried. It's the oddity of it that makes the success. If I could say we were throwing a hamburger cookoff out here today, there would have been a hundred people. We cook this squirrel and we get thousands. To what we think is normal, they think is as crazy as anything out there. So I'm proud of all you guys coming and I'm proud of the event. It's an awesome opportunity. Yeah. Really is. Next year, it'll be about the same time. Yeah, I suspect. Yeah. Probably the same place. We got a year. We got a year to talk about it. I think. Tell people. And we might have to put an ancillary in there piece of bear meat since we're a week after season. Mm-hmm. I like the sound of that. Wow. Yeah. I like the sound of that. Well, I wish we could tell the winner, but we're actually in the middle of the event. You're about to go announce the winner. Am I right? Yeah. 20 minutes. Yeah. 20 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. Thanks for being here. Malcolm. Tell people where we can find you if they don't already follow you. It's how to barbecue right? If you're interested in barbecue, cook it outside. You can check it out. I'm on all the social platforms. E-T-T-T. But, junky tee, right? Bug junkies are outdoors. That's, you know, we hunt and fish on the side. And so we started to podcast, which is me and my buddies, we got a little hunting camp in Mississippi. And we, you know, work on habitat, kill a few dough off and try to grow some bugs. But where's your head? Yeah. Just good old country boys having fun with it. And that's, you know, so come check us out. We're in the end. Yeah. We got a little shop during poppin' there and say, huh? Really? A restaurant? No, no. We sell outdoor cooking stuff. We got some deer blinds. We got some game cams. You know, a little bit of everything. Start to fish off the season, grills, fire pits, decor around Christmas time. It's a store for men. But women coming in to buy gifts for men. Okay. There you go. All right. Hernandez. Hernandez, Mississippi. Yes. Hernandez, Mississippi. Yeah. Great. Kyle. Yep. We're on all the podcast platforms, Instagram, the Ozark podcast. Me and Kyle, both Kyle's makes it easy. For people who remember our names, but yeah, we're pretty much anywhere you look for us. Cool. Cool. Well. Pleasure. Yeah, Kevin. You can find me barefoot and beautiful on Murphy's small game nation, Instagram, Facebook, my mom's 84, she stalks me there so I don't hang out. And I love you, mom. And Ray Daley back in the Bose Kentucky or he really lives it at easy money, not hard money. Easy money. Easy money Kentucky. Yeah. Ray Daley. Man. Thanks for being on. Yeah, Brent. Thanks for being a part of this. Thanks for making time to be on the render. This is a, this was a good deal, man. I hope you invite me back next year because I absolutely, I already wrote it in, sir. I mean, were you going to write about this small dog back? Yeah. This is good. This is good stuff. It's fun and a bunch of basket of puppies, I'm telling you, this is good stuff. Joe, thanks for all your hard work, man. Oh, man. For real, we got to figure out a way where you know. This is the rock star here. This is the rock star here. Yeah, for real. This wouldn't, this wouldn't exist without Joe Wilson, your hard work. So, man. It's 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. And there was more bare grease caps walking around this place. No wonder you can't find him. Oh, yeah. There we were. It was 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 chef Malcolm Holy smokes what a guy. He has a huge YouTube channel, 1.62 million followers. And I told you, well, it's always great to have the render boy. 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 Cook Off in Springdale, Arkansas. We're at the World Championship Squirrel Cook Off. I'm here. Joe Wilson, founder. Been on the Barrett District render. You guys just won. Paul? This is the World Championship trophy. Tell me the name. Paul Crawl. And Paul Smith. Paul and Paul. And Paul Pather Brother Paul. What y'all cook? We cook something a little play on Squirrel. I mean, steak I am, but we call it Squirrel Arena. We have to hillbilly it up a little bit. Come do it with bourbon and set a cognac. It was good. It was fantastic. And I heard about it. Mixed meat, fry pie, everybody. Where are you off from? I'm from Union, Kentucky. It's about 20 miles south of Cincinnati. I'm from South Central, Kentucky. OK. We got another partner, Drew Simmons. I don't know where he ran off to, but he was part of this, too. Drew's in my end. He's a big man. Big. Take it. Take it like the Grammy. The Grammy Squirrel. Who's the Grammy? The Grammy. The Grammy. The Grammy. That's the fourth one. The first one. Nah. Not quite. Hey. I don't know. I'd bad play a piece of that minstery. Oh. That's the last one. That's the last one. That was good. It was incredible. Yeah. Thank you. Yeah. Congratulations. Thank you. Thank you. Thank you. The Grammy. The Grammy. The Grammy. The Grammy. FHF's brand new FOB Bino Harnas is a fully enclosed, forward operating Bino Harnas that serves as a secure location for your binoculars and other critical gear during your outdoor pursuits. This harness is a feature rich, American made product with magnetic closures, laser-cut molly attachment panels and more. What's more is it comes with our new air frame shoulder harness and wind call pouch. 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