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0:39

Okay, join right now. By Renee Cross. Who

0:41

played bass was Zzy Top?

0:47

Not?

0:48

Really? You did?

0:50

I did?

0:51

He did? By no

0:53

idea?

0:53

You were not not at the member of the band.

0:57

No, he he played bass.

1:00

Yeah, it's still.

1:03

He played bass with the guys.

1:05

He played basis. You play basis? Easy top? Yeah,

1:08

you don't need to give all the extra somewhere

1:11

details needed. Renee Cross

1:13

has actually run Cyrus Cove, Marina. I'm

1:15

gonna start off by talent. I got you there's I got

1:17

a couple of good stories. But when I met people, I

1:19

met my buddy Jimmy Dorn. Just to

1:21

give you a background,

1:24

I moved to Seattle. I lived in Seattle for a few years,

1:27

and there's this dude Jimmy.

1:28

Doring is now he's a pizza magnate.

1:31

Buddy mine. He sold his pizza joint.

1:33

I thought he opened up another one.

1:34

Different men.

1:36

He's in a lower margin business now missus

1:38

Pizzas loves his place,

1:40

but just lower margins. Anyhow,

1:46

he heard that I moved to Seattle, and he sends a couple of

1:48

emails just like the company email address,

1:50

saying, hey, I saw Steve.

1:51

Move to Seattle.

1:52

If he ever wants to come buy and get a pizza, have him called

1:54

to my restaurant. I never get these emails.

1:56

I never see this. One day, I

1:58

take my kids to get a haircut, and like it

2:00

takes forever to get them all their hair all three

2:03

of them their haircuts. And

2:05

we're living like in a temporary place. My wife

2:07

had just taken a job, and

2:10

and I'm walking back with them. I'm like, man, it's just

2:12

too late. I'm never gonna get back, make

2:15

dinner, get everybody to bed. It's not gonna

2:17

happen. And I'm like, I guess we're walking past

2:19

a pizza joint, Belltown

2:21

Pizza, and I just like walk in. I

2:24

think I'll get them a slice of pizza. And

2:26

there's this bald headed dude standing there.

2:29

I can't believe you came. I'm

2:33

like, uh,

2:38

do I know you?

2:39

What you mean?

2:41

Like you don't get customers. I

2:45

met Renee, a cross here from Cypress Cot Marino.

2:48

You probably don't even remember this at your

2:50

fish cleaning station.

2:52

And my book. I wanted you to decide it.

2:54

Yeah, we were down. I've

2:58

fished out of Cypress Coved a couple times now and

3:00

and then oddly in different circumstances.

3:05

But my buddy Greg Fonce's who I taught about

3:07

all the time, has been on the show.

3:10

My Spearfish and mentor.

3:13

Uh.

3:14

He's got friends and connections

3:17

down in southern Louisiana, And

3:19

so we were we. I think I've gone three times,

3:21

three years in a row, down to Spearfish

3:24

down out of out

3:27

of Venice, Louisiana, and have based

3:29

out of Cypress Cove. So one

3:32

day we're sitting there cleaning fish. I don't know if

3:34

you were there at this time or not. We're just sitting there cleaning fish.

3:37

I think I was.

3:38

Some guy pulls out in the truck.

3:39

Oh yeah, I remember, yeah, I remember the

3:42

truck.

3:43

And he wants me to sign his book, and we get to talking

3:45

and winds up that he owns the whole damn deal.

3:49

I remember that cypress cove.

3:50

Marina.

3:53

Well, it's

3:55

like I've told you before, Steve, I just liked

3:57

the format of your show, and

3:59

especially the cooking part. I love

4:01

to cook. I mean I built my house

4:05

almost thirty years ago now, and the

4:07

first thing that I put in it was a commotional

4:10

vulcan stove because

4:12

I like to cook that much. I mean, people walk

4:14

in there. At that time, you didn't have

4:16

those big stills. Nowadays, it's it's kind

4:18

of an arm you know. Anybody

4:21

that builds a high end house, they're going to put in a

4:23

commercial stove. It might be Viking, it

4:25

might be a wolf or anything

4:27

else. But the

4:30

reality is that my

4:36

kids had given me your cookbook,

4:39

and when I found out that you actually

4:41

come in, I said, get that cookbook.

4:44

I want him to sign it.

4:45

It means up it to me. I was like a kid. It's

4:48

like a rock star. I mean to

4:50

me, you were. I like your show. I

4:52

like the format of it. I like everything

4:55

about it.

4:55

You know, that's great, man.

4:57

It was, it was.

4:58

It was.

4:58

It's a it's a great thing. And I'm glad that

5:00

we finally get get to put

5:03

something together like what we're trying to

5:05

do in October this year.

5:06

Yeah, I'm gonna cut to the chase real quick. Then we're gonna come

5:08

back around a couple of things. Getting

5:13

an know Renee at Cypress Cove, we

5:15

eventually hit on this idea of doing the

5:17

thing we've been wanting to do for a long time, just

5:20

looking for the great place to do it where we're gonna do.

5:24

A thing called me Eater Experiences.

5:26

And when we started getting this going, Renee

5:28

was the first guy called because he's got this

5:30

awesome place, and I want you to describe the fishery

5:33

there because it's it's like one of the I

5:35

mean richest I keep saying, like one of the

5:37

richest marine environments

5:40

on Earth, where it's like you're you're

5:42

where the Mississippi dumps into the Golf of Mexico,

5:44

but you're only twenty miles from offshore.

5:47

Yep.

5:47

We we like to say we've got everything

5:50

from bash to blue balling, and

5:52

that's a fact.

5:52

Bass of Blue Marnin, Bass of Blue

5:55

Marlin, and you can be back.

5:56

At night exactly, yeah, exactly.

5:59

So we're doing a deal.

6:02

We're doing a big fishing party where

6:04

we're gonna base.

6:06

We're gonna come in and take over. Not take

6:08

over because is gonna be there.

6:10

We're gonna come in and do.

6:12

A big fishing party at Cypress Coved Marina

6:15

where folks can come. We're

6:17

gonna have a bunch of our guys from media down

6:19

there. Folks can come and we're gonna fish.

6:23

We've got tons of guides lined up. We stay at

6:25

Cypress Coved Marina, so you're just

6:27

staying right where you're fishing.

6:28

We got all these guys lined up.

6:29

Every day, people that come down, you

6:31

get to do something different every day in shore,

6:34

do offshore, clean

6:37

fish, package fish, talk about fish.

6:40

We'll do stuff at night for fun. It's gonna be a blast.

6:43

And you get to get experience some of the best food

6:45

in the world because we're gonna put on the

6:47

dog for this show and it's not gonna be anything

6:50

trashy. One of the things that we like

6:52

to specialize in and we do it

6:55

out of our restaurant and we would like to

6:57

do it for the people that

6:59

are coming and take and on this charter as

7:01

well. If you catch a bunch

7:03

of fish that you feel like eating, you've come

7:05

in from one end of the country. They're coming

7:07

down to the bottom of the boot to

7:10

the Venice Louisiana, and hey,

7:12

I caught some red fish. I sure would like to eat

7:14

it tonight. It's fresh. Absolutely,

7:16

we'll cook it for you that night when

7:18

you have it nice and fresh and

7:21

included with everything else that we're doing

7:23

with this this package. You know, we want

7:25

to make sure that you not only

7:28

have the experience of catching these fish,

7:30

but eating them fresh out of the Gulf.

7:32

Of Mexico, learn how to cook them right

7:34

right right exactly. I

7:37

met you had a fish cleaning station.

7:38

No.

7:39

Look, I mean we've had people

7:41

bring them into the the restaurant and

7:43

they have not taken bloodlines out and everything

7:45

else that said. You don't understand this is

7:47

for your experience. You want it right,

7:50

Get that blood line out of that that doesn't.

7:52

Taste very well.

7:53

It's very early, very strong. So we're

7:55

going to make sure that the gods cleaned

7:57

the fish properly and the people that want to go

7:59

here and cook it for they had dinner that night,

8:02

they can have it excellent.

8:04

Also joined to a honesty, tell

8:06

us is here, Hi, Steve, why are

8:08

you looking at Phil?

8:09

I wasn't just kind of making a joke

8:11

as though there might be someone else sitting next to me, Karen

8:14

sitting behind.

8:15

Me, and uh, and Sets here,

8:17

what do you what are you guys wearing there?

8:22

It's a new fancy color.

8:24

Everybody's been wearing that shirt on the podcast. We've

8:26

never addressed that shirt. We'd like because it was kind

8:28

of a thing in the future and it still is the thing in the

8:30

future. But if you've seen us all wearing that shirt,

8:32

which is one of the best shirts ever made on the planet.

8:35

Not a summertime shirt, it's a winter shirt. Nope,

8:38

uh, one of the best wool shirts ever made

8:40

on the planet. But that color is

8:43

called walnut. And First

8:45

Light has two new colors, a walnut and

8:47

they have the new Western cameo circle, which

8:49

you probably seen on our social media and people wearing

8:51

it around the room. Here, Oh, Set's got a walnut

8:55

jacket. One that's out,

8:57

this one's out on.

8:58

That rain where.

9:00

But the two new colors, which a lot of people

9:02

have commented on, walnut

9:04

and the new First Light Western cameo

9:07

pattern circa. You can now any

9:09

old Tom, Dick and Harry can

9:11

go and find all your wool

9:13

bass layers. So Marino bass layers, the

9:16

wick, the kiln, the furnace, all

9:18

those Marino bass layers are now available

9:21

in both walnut, which

9:23

he's attractive young men are wearing, and

9:26

the new Western cameo pattern Circa,

9:28

which again people have seen on social media and asked

9:30

about, but no one was really saying

9:33

much about it because we just you just don't

9:35

talk about stuff that's forthcoming. But those

9:37

bass layers are out now. So check out this fine

9:39

color of these boys have on and then get

9:41

over to first light dot com and check out the new

9:43

bass layers.

9:46

Well else we gotta go. Oh oh, you know.

9:47

Another thing we got to talk about Yanni real quick is the every

9:50

year Yanni and I do how many years

9:52

we've been doing this?

9:54

Oh boy, I think we've done at least three

9:57

turkeys, and I think we did one elk

9:59

hunt to that.

10:00

Right this is year five, I believe.

10:02

So every year Jannis and I do a

10:05

TRCP giveaway TRCP

10:07

sweepstakes giveaway where.

10:12

We take it's kind of changed

10:14

over the years, but it's.

10:15

Settled in on me and Yanni

10:18

take two winners

10:22

on a turkey hunt and we have a phenomenal success

10:24

rate.

10:26

With our hunters.

10:27

The hunters have are batting one hundred.

10:29

I think you went home Turkey list one year.

10:32

Yeah, because I put my I don't I put I put

10:34

all those ahead of myself. All

10:36

the money goes to TRCP, So THEODO Roosevelt

10:39

Conservation Partnership, it's a fundraiser. We do uh,

10:41

we just we volunteer our time. All the money

10:43

goes to t RCP. And

10:45

it's a raffle. So you bought like it's

10:48

like twenty

10:51

five bucks gives you ten entries, that's

10:54

right, fifty bucks gives you twenty five

10:56

entries and then legally they

10:59

have.

10:59

To hundred bucks gets you a hundred entries.

11:02

Yeah, and legally you got to do something

11:04

where you got where people can also enter because

11:06

it's the sweepstakes and it's very complicated sweepstakes

11:08

law. Did you just say where people gotta

11:10

be able to enter for free?

11:12

Right?

11:12

So if you're that kind of feller and you really

11:15

dig deep, you'll figure out how to not do anything and win.

11:17

We never had to do nothing, guy win, I don't

11:19

think, but I don't know. They probably

11:21

wouldn't admit it.

11:22

They probably would not. I was gonna mention

11:25

this there must not be too

11:27

many people that try to go that

11:31

route, you know, and try

11:33

to come in under the radar and not buy

11:35

some buy some of these raffle tickets. Because

11:38

it's been extremely successful,

11:40

thanks to everybody that in years

11:43

tickets has has bought tickets. And it's it's

11:46

I mean, I think TRS says that's one of

11:48

their best fundraisers of the year, and

11:51

it does a lot of good. I don't thank you.

11:52

I don't like talk about how much it raises because then people

11:55

are gonna start doing the math and then realize that and

11:57

they're going to think that they don't have a high chance of

11:59

winning.

12:01

Yeah. I just want to say thanks, because

12:04

people very high chance. I

12:07

actually posted a video

12:10

today of talking

12:12

about asking people to

12:14

enter. When I was hanging out with last

12:17

year's winner with minutes

12:20

after he had killed his gobbler. We're walking

12:22

out of the woods and uh,

12:24

it's cool, Like real people win

12:26

and they come and hunt with us.

12:28

Yeah, and trcp's uh, you know, their

12:30

mottos guaranteeing Americans quality places

12:32

the hunting fish. All the money goes to TRCP when

12:34

you win. When you win, you

12:38

will I'm

12:40

going to violate sweepstakes law. If you win

12:44

airfare tags,

12:47

food accommodations,

12:49

we would give people gear. You don't pay

12:51

for nothing. You gotta

12:54

get yourself to your airport. Yeah,

12:56

and we take care of everything you

13:00

you the two people you hunt,

13:02

I mean we're wake up before dark. We hunt together,

13:05

clean birds together, cook together.

13:08

We don't go to bed together.

13:10

We have meals together. Maybe

13:13

we go to our own rooms together. Maybe

13:15

maybe have a cocktail if you're into

13:17

having a drink. Lots of laughs, lots of

13:20

stories. I basically just make Steve

13:22

sit around and tell stories and we all laugh. It's

13:24

fun and uh, and.

13:26

That's happening right now. We do whatever here. This is fifth

13:28

year running. So go to

13:31

t RCP. What's the best place to go?

13:33

Dot org.

13:34

You'll find it there.

13:35

Yeah, if you just Yeah, it's right on the front page right

13:37

now TRCP dot org. And I think if

13:39

you want to go right to it, you can probably go forward

13:42

slash sweepstakes. But it's unnecessary,

13:44

dude, I checked it today, went right there.

13:46

Our dudes get birds.

13:48

Uh do you know where

13:50

you're going? We're going.

13:51

Well, we're text year no on Monday

13:55

right now. We're taking last year's winners

13:57

to Mississippi.

13:58

Yeah, I've heard about that.

13:59

And we're jealous.

14:00

We're scouting, we're kicking around

14:03

where we're gonna take this year's winners. But don't worry.

14:05

We'right.

14:05

We're gonna take you to.

14:06

A promo spot where I could go to a non premo

14:09

spot.

14:10

Because we get birds, because.

14:12

We get birds. And also we're

14:15

not gonna take you to a non primo spot. There's no way.

14:18

Yeah, because everybody wants to pitch in. People want to pitch

14:20

in. You know, my buddy

14:22

Matt pitched in our guy this year.

14:24

Yeah, yeah, I don't know

14:26

if we can. Can we mention his name to say his

14:28

first name?

14:29

Yeah?

14:29

Taylor is taking it very seriously.

14:31

I believe if we were to not come

14:34

back, he would be, uh,

14:37

extremely upset. And he's

14:39

doing everything possible to make

14:42

sure that we're in Mississippi for at least a couple more

14:44

years.

14:44

Good.

14:45

I joined you guys one year

14:47

just to go along, take some pictures and whatnot. And

14:50

everyone got a turkey that year, dang

14:52

tooting Yeah, even you,

14:54

no, not me, all the winners,

14:57

all the winners. Yeah, I shot a jake

14:59

that year. Remember you met, we're together?

15:02

What part of Mississippi.

15:03

Is it? It's about an

15:05

hour hour

15:08

south of Jackson.

15:10

Our south right where Jerry Clowd

15:12

grew up.

15:12

I know exactly where you are, but I'm

15:15

on My place is about an hour north

15:17

of Jackson.

15:19

Oh lord, yes, next year we're

15:21

going to.

15:24

We'd love to do that.

15:25

Oh there you go. Okay you listeners, Now

15:27

you know where you're gonna be. Hut. Now you know the backup spot.

15:30

Yep.

15:30

Just think about how good the main spot. That's the backup

15:32

spot. Renda tell

15:34

real quick, do you identify as a Cajun? Is

15:37

it?

15:37

Are you?

15:37

Do you call yourself? Do you run around saying

15:39

in reality?

15:40

Yes I do? And uh, I'm actually

15:42

born and raised in New Iberia, Louisiana,

15:45

and New Iberia is just

15:47

not very far from Avery, Allen, And to

15:50

kind of give you an idea of that

15:52

area, Uh, Avery

15:54

Island is where Tabasco sauces made.

15:57

The thun doesn't set on Tabasco sauce.

16:00

And so the maccahanny family they

16:03

used to put that they were actually

16:05

from New Iberia, but they were

16:07

from Avery Island. And then when

16:10

being in the middle of nowhere

16:13

was kind of the neat thing

16:15

to do they decided to put that they were from

16:17

Avery Island on their bottles.

16:20

Now, but that's where I'm from, and to

16:22

consider itself a Cajun, and Cajun

16:25

is from uh the

16:28

original French speaking people that came

16:30

from Nova Scotia down to South Louisiana.

16:32

They referred to them as as Cajun. And

16:35

when I was coming up, it was

16:37

an idea of ours to learn how to speak

16:39

French simply because we could crack the

16:41

code. Because my mother talked to everybody in

16:43

French, and if we didn't learn French, we

16:46

wouldn't know how to what she was saying. I

16:48

never was able to crack the crowd. I

16:50

took two years of French. And well, how'd

16:52

your mom know it? She grew

16:55

up actually speaking French as

16:57

a younger person. She was from

17:00

French nationality. She was

17:02

a villaery from New Oallenge and

17:05

uh, my

17:09

triple great grandfather was

17:11

actually a governor of the state of Louisiana

17:14

and he lived in on a plantation

17:17

just outside of New Oallenge. And

17:19

but she grew

17:22

up speaking French. My grandmother spoke

17:24

French, and she actually taught

17:26

French for a little while, and she was

17:28

a teacher for.

17:29

A good while, and then it died with you.

17:33

I can get myself out of a buy and put it up.

17:35

Do you do you use all the all the

17:37

fish names and duck names in French?

17:39

Still no, not really?

17:41

Uh. But the hardest

17:43

thing I had to learn in French. My

17:45

first laboratory retrieval was

17:47

was trained by occasion just

17:49

outside of New Iberia, and he trained

17:52

a dog in French. And I had

17:54

to learn to command in French and the God's

17:56

truth and.

17:57

Give me a couple, give me a came here, come

18:01

he is.

18:03

Let me see the

18:07

goddamn you. Now you put me on the spot. You're

18:09

talking about something that happened forty years ago,

18:11

fifty years ago.

18:12

Dog dead anyway, never

18:14

mind that dog.

18:16

Has come here in French. But

18:19

uh

18:22

it the heritage of

18:25

we loved to cook. I grew up learning

18:27

how to cook. I probably

18:30

started cooking when I was about six

18:32

or seven years old. Huh and uh

18:34

we had this I would

18:36

call a part of our family, this woman

18:39

that used to cook for my

18:42

family for all anything that we had,

18:45

cooked dinners every night. But she

18:47

taught me when I know how

18:49

to cook. And the first thing that I ever cooked

18:51

was wild duck. Oh really, And it

18:54

was because I loved the way she did

18:56

it. And when I was ten years old and nine

18:58

years old, whenever I first thought it, that was the first

19:01

dish that I cooked, and I pride

19:03

myself on cooking duck. Today,

19:06

I'm not much of a of a duck

19:08

hunter as much as I used to be. I used

19:10

to be mad at him. But then when

19:12

we first started the marina, we actually

19:14

did guiding services and

19:16

I had five ab boats

19:19

taking out people. We advertised on ducks

19:21

unlimited to come down and fish the Mississippi

19:23

Flyway and Venice had a fantastic

19:26

duck population.

19:27

Well, so you were running you used to be. I don't know

19:29

you were a duck guide, not

19:32

by choice.

19:33

Okay, it's a I'm

19:35

gonna give you a truth story on that we

19:38

were. I was duck hunting in it the last

19:40

year that I did it. I couldn't get

19:43

enough guides to work for me to

19:45

do it, and I was running my construction company

19:48

and a marina at the same time. So

19:50

did I have time to be a duck gud?

19:52

No?

19:53

And I wasn't the best call in the world either,

19:55

But it was by the theftic we didn't

19:57

have enough people to go around, so I ended up

20:00

doing it. And I hunted twenty nine

20:02

days straight morning

20:04

and evening. And I came in one

20:07

night. We had just finished cleaning all the

20:09

ducks.

20:09

We had.

20:10

Everything was finished up and prepared, and

20:12

you guys are picking ducks. Yeah, we

20:14

had duck bluckers, though I did buy a duck blucker.

20:17

That worked extremely well.

20:19

What kind did you have?

20:20

I don't remember.

20:21

What's the kind I want to get?

20:23

Yanni you know that.

20:24

You Yeah, my brother in law got the foul

20:26

plucker.

20:26

Yeah, I've never seen one, but Yannie sent me a video

20:28

of one, and the minute I saw it, I was like going to get one of those.

20:31

This is a commercial one and I guarantee

20:33

you can clean the duck in about a minute. Man,

20:35

it's done. But the only nasty work

20:37

that you have there is to gut it.

20:39

Did you run a new problem if the duck was wet?

20:42

Yeah, it's the

20:44

biggest problem is the early season ducks.

20:46

You still have the pin feathers.

20:47

Sure, I think that things.

20:49

That's a pain anywhere. You know. There's nothing

20:51

you can do with those, but just go ahead and send them.

20:54

Well.

20:54

Early seeds like the youth season, we started

20:56

just skinning our ducks. He

20:58

pluck them. There's no skin anyway, It's all full pin

21:00

feathers, just the bomber.

21:02

But if I'm the one that's going to cook

21:04

the ducks, I don't want them skin. I

21:06

want that skin on it. That's where the flavor is.

21:09

But we had been hunting that

21:11

many days, and I had a friend of mine that was staying

21:14

on my house boat and he had cooked

21:16

supper for us, and he and I grew up duck

21:18

hunting together. And I came in walking

21:21

that night and I was tired, I was

21:23

wet, and I looked like hell. And

21:25

he looked at me, he says, my buddy, He

21:28

said, it's the hell of a thing to have to hunt,

21:31

because you got that right. And that

21:33

was it. I was done.

21:35

I finished that year

21:37

out and realized in all of that operation,

21:40

I'd killed myself for two and a

21:42

half months while duck season was going on,

21:44

and we made about four or five thousand dollars.

21:46

Then I said, look, I said, we

21:49

can't deal with it. The airboats were always

21:51

breaking down, and I had guys that were running

21:53

airboats that shouldn't be running airboats, And

21:55

I mean that's a tricky situation, and

21:57

you get put somebody that don't know what they're doing.

22:00

And I had two air boats that you could put

22:02

twelve people in and four p rogues at

22:04

the same time and get up and run. You

22:06

know, they was but the conditions

22:09

there, you couldn't run the mud boats because

22:11

we got a sandy salt at the moutha

22:13

river. So it's just the

22:15

conventional mud boats that were in existence

22:17

at that time could not go through that

22:19

sand. They just couldn't. Now you got

22:22

boats that'll do it. Now the surface

22:24

drives can get around pretty good.

22:26

But it's a whole nother

22:28

ball game. And I guess that's what burnt me out

22:30

on duck hunt and I just I go, I

22:33

at least make a couple hunts a year, but

22:35

it's pure to go out there.

22:37

And I tell her whoever I'm going with, have

22:39

whoever's hunting the day before, make sure they got

22:41

plenty of ducks. But I want to go out to cook them.

22:44

I'll go hunting and eat them. And

22:46

I said, that's it. I'll be ready to come and go home.

22:48

But we got great duck hunting down there, but it's not as

22:50

good as it used to be.

22:51

You know you gave me when we met what

22:55

but you gave me not dark, you gave me

22:57

sword fish.

22:57

I gave you sword fish. That's correct. And

23:00

I just swd Yanni a pictured just

23:02

a little while ago.

23:03

A couple of giants.

23:05

Of one of the boats that's going to be

23:07

on this fishing trip with us.

23:11

He has Paradise Outfitters, and

23:13

I introduced the owner of Paradise

23:16

Outfitters to Jannis when he was down there,

23:19

and he just got a brand new forty

23:21

seven foot blue Fin. It's

23:24

an all aluminum catamaran

23:27

and just this

23:29

morning two huge swordfish,

23:32

and he posted it immediately out

23:34

there, and I already had it

23:36

on Facebook. Electric reels, yeah,

23:39

he had electric reels. When you're going down

23:41

that deep, you want electric reels to help you. But

23:43

how a lot of times they'll take it out.

23:45

How deep are you talk?

23:46

You you're running anywhere from nine

23:49

hundred is shallow, the deepest

23:51

around fifteen sixteen hundred feet.

24:03

This is this I don't I mean, I've gone on and

24:05

Yanni was there, but he wasn't paying attention because he's so seasick.

24:07

But me and him went out with the guy. We

24:10

went out with the guy. We went out with the

24:12

guy deep dropping for sword fish and caught

24:14

too, and it was so funny because we were out,

24:17

I talked about all times we go out thirty

24:19

I don't know how many, twenty miles whatever the hell.

24:21

We're thirteen far because we were off

24:23

of Florida. So you got that deep water pretty great.

24:25

Thirteen hundred feet of water and he's

24:27

lowering that bait down and I'm like, dude, there is

24:29

not a way on earth you

24:32

gotta present that bait and this big

24:35

as this ocean is.

24:36

Yeah, and thirteen feet of.

24:37

Wale, hundred feet of water, Like, how do you know.

24:40

What's down there?

24:41

So no,

24:45

dude, you solder got that bait settled

24:47

in down there and he had a hit.

24:48

I'm like, what that's crazy,

24:51

Oh, it just seems so.

24:52

And he's not fishing the bottom.

24:55

But the problem is not getting

24:57

it down to the bottom to the fish, not

25:00

seeing the fish. It's making sure you have

25:02

enough weight to get it down there where that

25:04

fish is. Yeah, So it's it's

25:06

it's placement of everything.

25:08

Do you like to deep drop?

25:10

I do. I do. I'm not very good

25:12

at it, but I do.

25:13

How much weight does it take?

25:14

Well, It depends on on the current, on the particular

25:17

area that you're in.

25:18

You know, you ever used.

25:21

Eight pounds Okay, it's an eight pound

25:23

sinker when

25:26

we're out there all the time, window sash

25:29

sure.

25:30

I mean you could use one of Joe Rogan's cattle

25:33

balls for right.

25:35

Yeah, he didn't notice because because he was

25:37

the seasick.

25:38

But when all

25:40

that depth and all that weight and there's a good

25:42

size, not big, but like you know, I was seventy

25:45

pounds swordfish. They caught the first

25:47

one. They're debating

25:49

whether they're getting a hit or not.

25:52

Oh, it's just like you've imagined.

25:53

A seventy pounds. They're like, is that one? It

25:56

looked like a blue gill?

25:57

Tap it?

25:57

It looks like it looks like a blue gillt

26:00

happened six fo zebco.

26:02

Wait because that rides like a broomsta.

26:04

Yeah, dude, this is is going to like I'm

26:06

like, these guys are insane. And

26:08

he throws as switts. Thirty

26:11

minutes later, it's like, holy cows swords.

26:13

They're sitting there, well, you know it. Original people

26:16

in Louisiana were fishing for them. There's three

26:18

or four charter operation that really tharted

26:20

it down there and made it popular.

26:22

You know, but what are they dropping

26:24

down to? Like, what is it?

26:26

What are you looking for down there?

26:27

You're looking for drop off your

26:29

ledges like you're

26:33

gonna be in you talking

26:35

about going for Kognac

26:38

is a platform off the

26:40

coast of South past and

26:42

it is eleven hundred

26:45

and eighty feet of water and it's

26:47

only eleven miles off the coast. I

26:49

mean, it drops off pretty fast there. That

26:52

area is. It's right on the edge

26:54

of the continent, the shelf

26:56

right there, and you once

26:58

you get further out of they flat for a while

27:00

and then then it goes down and you've got

27:03

deep caverns and ravines, different

27:05

canyons, Photo Canyon, You've got

27:07

Mississippi Sound. But all

27:09

of these areas you want in a fish

27:12

right on the edge of them. You know, I'm

27:14

not a professional thword fisher. I pride

27:16

myself from fishing blue malling. But

27:19

you learn from talking to the Chrotpo

27:22

people and the guides that we have working out

27:24

of there what works. And you

27:26

know, they've given me numbers and given me

27:28

spots and tell me what to look for. You

27:30

know, we've been successful with it, but not

27:32

like they are because they do it almost every

27:34

day, you know. But you have certain charter

27:37

operations that do nothing but

27:41

thwordfish deep dropping sort dep drop them

27:43

thword fish.

27:44

Me and Seth, we're going to try to do a TV show

27:48

called deep Drop Boys, and we go

27:50

around to the deepest places in the world

27:53

and lower debate down and see if anything happens.

27:57

That's the thing we should do.

27:57

Good idea, get you a good

28:00

lp real They've got plenty.

28:04

Just see it in every episode. You just watch to

28:06

see if we get a hit. It's gonna be fascinating.

28:09

There might be some things down there that you do not necessarily

28:12

want to bring up. You might want to just leave

28:14

them there.

28:15

Uh tell me, how'd you wind up buying a marina?

28:19

I didn't buy it. I built it. I

28:21

decided that it was something that we wanted to

28:23

do. I built my

28:25

competitive marina that is owned by two

28:28

very good friends of mine. Uh that

28:30

that own it now. But originally it was

28:32

owned by a guy by the name of Dave Ballet, and

28:35

I was friends with him, and I was in the construction

28:37

business, and I built it for Sulting.

28:39

I was in the construction business. We specialized

28:42

in pile driving. You built it for hire, You built

28:44

it for a client for client, finished

28:46

marine, not cyperus Cove, and

28:50

I had designed a lot

28:52

better. I don't thank you very much.

28:54

I appreciate its got more soul,

28:56

man, but I don't want to hack on Venice

28:58

Marina. But you go down there, it feels a little bit like, uh,

29:01

it's busy.

29:02

No, this is the thing. They we both

29:05

have our places, we do and we we're different

29:07

clienteles sometimes, but we both

29:09

have our places.

29:10

It's a it's a good place to go about asking you to

29:12

hack. I'm just saying, yeah, it's

29:14

just it's just like a I don't know,

29:17

man, I went down to buy some box. It's

29:19

different. It's a lot going.

29:20

It's different, and the owners will tell you that they're

29:22

different. But we don't try to be. We got our

29:24

own niche that we're trying.

29:25

To not hacking, not hacking, just it's

29:27

just you know, different.

29:28

Did we eat there Venezuna?

29:31

I think, whatever,

29:33

what what happened?

29:34

I built that marine?

29:35

I built it and uh

29:37

we were keeping our boat there. Uh

29:40

are designed and financed some boat

29:44

houses there where people were building like

29:46

condos in the backside of it. You could put

29:48

your boat under cover, and Unit

29:51

one and two. When I built it, I said, these

29:54

are going to be for me. And then as

29:56

we sold them, I didn't

29:58

get paid until we shold them, but

30:00

we told them all before they we were finished.

30:02

So it went very well, and we built

30:04

twenty four of them down there, and so I

30:06

had Unit one and two. And

30:09

then the

30:11

owners that of Louisiana

30:14

Fruit Company, which is a big land

30:17

company down there. They owned about eight or nine

30:19

thousand acres down there. They

30:22

came to me and asked me if

30:24

I would be interested in owning

30:28

and building a marina on

30:30

their property. And I had seen

30:33

plans at their company

30:35

office because my property

30:38

where my construction company was based,

30:40

was on Louisiana Fruit Company land.

30:44

So he had showed me a

30:46

couple times this dream of

30:48

his to bill a marina and

30:50

the basin for the marina with

30:53

an old bora pit. The

30:55

dirt that came out of that basin originally

30:58

went to build mainline Mississippi

31:00

River levee. So he

31:03

said, we want to use this basin. We don't think

31:05

that we'll have a problem getting a permit for it

31:07

because it's a hole in the ground now, but

31:09

it's got ridges and cypress trees

31:11

and willow trees all through it. It's a mess,

31:14

but it'd be a good starting point. And

31:17

so I

31:19

said, you know, we want you to do it. And I said, you

31:21

know how, I'm vested into Venice Marina

31:24

because I mean, it was a friend of mine. And I

31:26

said, but at the same token, he

31:29

said, don't you think that we need another

31:31

facility? I said, yeah, because

31:34

Venice Marina was filling up. I mean, it's

31:36

just it was there and the fishing had

31:38

got out that Venice was some of the best fishing

31:40

in the world. And I pride myself and I

31:42

believe that that it is one of the best fishing

31:45

bots in the United States for sure. Oh dude,

31:47

And I mean, listen, the variety is unreal.

31:49

I fished, Oh, I've

31:52

been fortunate to do a bit.

31:54

Of angry.

31:56

Dude. There's nothing like it.

31:58

You're right in it.

31:59

And I mean, Alaska. I love

32:01

Alaska. If I had to pick between Louisiana Alaska,

32:04

I'd go Alaska. This guy have a lot of sentimental

32:06

value there for doing fishing a't. I mean, it

32:08

ain't the same thing.

32:10

And the thing is that the variety,

32:14

man, that's a true statement. You can

32:16

catch bash behind the dock in the marina

32:18

and then go out and catch thousand

32:20

pound blue mauling. I mean when you're

32:22

cleaning fish.

32:24

The when you're cleaning

32:26

fish and throwing fish heads in, it's

32:30

like catfish

32:34

and mullet too, but catfish,

32:38

Like the only way you could picture a m

32:40

tomba is if you manage if you went and kicked over

32:43

a half dozen bee hives, what

32:48

you'd expect to see. That's catfish eat

32:50

like catfish eating.

32:52

The the

32:54

gots you're throwing them. It's unbelievable.

32:57

And a lot of those catfish are blue wall a

32:59

blue cat and I mean they're big ones.

33:01

That's what we're gonna do if we have a weather as.

33:06

I do I do for my

33:09

Cajun Canyon Tournament, which is a

33:11

blue water tournament, but we

33:13

did a catfish tournament that

33:15

you could not leave the marina, you

33:19

could not go on a boat. But

33:22

it was something to give people to do because we had a

33:24

weather day and we had to push it back one day.

33:27

And I turned those captains and owners luth and

33:29

went up to all of the captain the owners

33:31

and I said, give me three hundred dollars, give me three.

33:33

What do you do?

33:34

And I said, we do a catfish tournament. When

33:36

it take off, okay, I

33:38

sell, Yeah, Well the owners out there

33:40

too. I mean, it wasn't just a crew. It

33:43

was like ants going all over the marina facility.

33:46

And you know, the the

33:49

winning catfish was caught on a jug

33:51

line. He let

33:54

it loose right up behind a doc which

33:56

is righted to begin into the first piers, and

33:59

he hit it on a rug line. He threw it out there.

34:01

What do you have for bait? Fish had or something?

34:03

I have no idea what he had for bait. I think he was

34:05

quit and what he had available. And

34:09

the next thing I know, I see him

34:11

sprinting down the main dock. This

34:14

catfish ate that bait and he's

34:16

taken off. And Heath had before the

34:18

pass to go out of the marina.

34:21

He and I told him no boats, so

34:23

he's got to get it. So d

34:26

Doc is the last dock and as

34:28

he's going out of d dock, he reaches over

34:30

and just barely grabs it and catches

34:32

the fish and he wins the contest,

34:35

grabbing the jug, grabbing the jug when

34:37

he was going underneath the dock it went

34:39

under the free docks before it went to

34:41

that way. He and I mean he's hauling

34:43

butt going down that main pier to try

34:46

to stop that jug.

34:47

To get it out of that.

34:48

But he got it. He was proud as all

34:50

of it.

34:51

That. The other thing that trips me out about that

34:53

area is, uh so, for one,

34:56

we like we would work pretty hard to catch caffish

34:58

now and then you know, uh huh, and the

35:00

they're just like, oh like swarm and you know

35:02

you would want to get in that water man like they eat. And

35:05

that also that night broom,

35:07

oh bullfrogs.

35:10

Dude, that alone,

35:13

the calfish and the bullfrogs alone

35:15

to get me excited.

35:17

Had we had two of the captains

35:19

that had a weather day and they were they

35:22

worked for Paradise Outfitters too, the ones

35:24

that caught the swordfish today, and

35:26

they didn't have anything to do, so they

35:28

came over and I saw them at a little flatboat. I didn't

35:30

pay an attention to it. It went around and

35:32

went right there in front of the fish clean station

35:35

with that flatboat ank

35:37

it out. They back in about twenty

35:39

minutes, laughing and cutting up and drinking

35:42

beer and raising hell. They

35:44

had a sixty two pound blue

35:46

cap that they had caught. Geez

35:48

I said, do not put this on

35:50

Facebook. I'm a fill any fuel. If

35:52

y'all going around the corner and the flat boat, you

35:54

ain't going two hundred feet.

35:58

That's funny because I was talking to a one

36:00

day as we were trying to plan out our immedia

36:02

experiences.

36:04

Uh, and

36:06

he was complaining.

36:07

And it's funny because you're you're

36:09

half joking, but not really.

36:11

He was complaining.

36:11

And when the fish are too close, Oh,

36:14

when the plagics are too close, because you can't make

36:17

no money. Yeah,

36:20

well I was hoping he was hoping they'd move out more

36:22

man all the I'm glad when they

36:24

were really biting good in Green Canyon,

36:26

that's one hundred and twenty miles off.

36:28

That's a good place to go. But

36:32

you know, it

36:33

is the

36:35

reality of Venice, Louisiana, and it's

36:37

it's been proven many times. And Moulden

36:39

Magazine, I don't know. It was about seven and eight

36:42

years ago they showed Venice,

36:44

Louisiana as the number two fishing

36:47

spots in the United States.

36:48

Well, it was number one.

36:51

I think Costa Rica, I think we I

36:53

mean not not Costa Rica.

36:56

I don't know where it was, but we were number two,

36:59

and then we were number three. We were

37:01

number three in the world. I don't know who it was,

37:03

but it was not the world.

37:05

For the world, it wouldn't be Puerto

37:07

Rico with it.

37:08

No, No, it's one was

37:10

in the United States. The other was in the world.

37:14

But to be in the top ten where

37:16

it's better in the US, yeah, I don't

37:18

know. Not for the variety, and I don't

37:20

know what they'd taken in consideration.

37:22

Marlin Magazine, Malland Magazine.

37:24

Yeah, not Bullfroger Man. Oh

37:27

no, okay, I got no idea.

37:29

If it's Marlin magazine, yeah.

37:31

And Maller Magazine and Marlin

37:33

Magazine. Sam White, who is

37:35

the editor Marlin, is a good friend of mine and

37:38

I took him down to do a fishing trip

37:40

and this was in We ended up going October

37:43

the twenty eighth of twenty ninth, and we

37:46

had set the trip up earlier, and

37:50

we had two hurricanes that canceled

37:52

trips, and we pushed it back, pushed it back,

37:55

and we finally were able to make the trip. And I

37:57

called him and said, look, come on down, We're

37:59

gonna make the trip. He said, Renee,

38:01

it's too late. He said, you

38:03

don't think those maland are gone. I said,

38:06

you don't understand something, Sam. We're

38:08

in South Louisiana. People are not

38:10

worried about the fish being out there. Some

38:12

of the October hitch we all me

38:15

included I, next start swelling.

38:17

Were going in the woods somewhere. We ain't worried

38:19

about going fishing, going to coal

38:21

on that water. I said, but those maland don't

38:23

leave. We went out that weekend.

38:26

We went out for a day and a half. Because he wasn't

38:29

able to spend a lot of time. We left

38:31

at like eight nine o'clock in the morning, went

38:33

out, caught two

38:36

blue malland that first day tagged

38:39

him let him go. We

38:41

were out at in

38:44

six thousand feet of water. We

38:46

were fishing, and one

38:48

of the mates came up to me and said, Metro, no,

38:51

you think we can we can put out some lines

38:53

for swordfish. You said, you think we can catch

38:55

him here? I said, I can tell you one thing.

38:57

We not gonna catch him unless you have a line out.

39:00

But go ahead and do that. And I

39:02

said, put them out. Put one at a one hundred feet and put

39:04

the other two hundred fifty feet all right.

39:06

We put them on a balloon. We

39:09

got the lights on them, and we're fishing

39:11

with squid, with rig squid, and

39:13

we set in the baits at that depth and just

39:16

let them drift back behind up. Just two nights

39:18

at night, all right, so

39:20

they'll come up at night. I've never fished

39:22

them a lot in the daytime. Maybe

39:25

once or twice, okay, we always

39:27

caught them at night. We didn't realize

39:29

until they started doing it in Florida that

39:32

you could catch them in the daytime, but you have to

39:34

de drop to get them that in the date and

39:36

nighttime they'll come to the surface. So

39:39

we were out and I asked sam I said, you ever caught

39:41

a sword fish? I said, you edit to them all

39:43

the magazine. You've been all over the world. Now,

39:46

I said, you want to catch one, and he said yeah. So

39:48

we had barbecue steaks on the back deck, said

39:50

Samson, I'm going to take a shower. All

39:54

of a sudden, we on, and

39:56

the mate sitting we on.

39:58

We got a fish on. I said, that

40:00

don't look like a shark, and I don't think it's

40:03

a tuner. And so I told

40:05

my captain, who was on the crew with us. I

40:07

said, go in, and I said,

40:09

tell Sam to come out and catch his thwordfish.

40:14

So he's going out there and comes

40:16

back. He said, you told him. He said,

40:18

where is he? No, Sam,

40:21

So the mat betray what you want to do? You want

40:23

to take us, I don't want to catch I just took a bath. You

40:26

know, I'm full. And so he

40:29

goes back and he says, I said, you

40:31

catch him, you set the hook, you catch

40:33

it. So he was on that fish. Finally,

40:35

about fifteen twenty minutes later, Sam comes

40:37

walking out, looks at me. He

40:40

said, y'all really had a swordfish.

40:41

I said, I sent peeking

40:43

there to tell you if he had a swordfish.

40:45

Sam. He said, but Renee, I've

40:47

heard a lot of stories about you bullshitting

40:49

with people. He said, I thinking you were playing a joke.

40:52

I wantn't the bud to come off that travel. I

40:54

said, well that is.

40:56

And he was about one.

40:57

Hundred and fifteen hundred and thirty five pounds so, and

41:00

when he did the article, he had to picture

41:02

that sword lay in the back of the deal. We had

41:04

six pages of fish, and we caught another one

41:06

that morning. We had to go in about noon

41:08

three for three on blue mallon and one thword

41:11

fish at night and a couple tu fish.

41:13

We had a great trip at the end of October.

41:16

Two weeks later, a boat

41:18

out Orange Beach that is based

41:21

in Venice, Louisiana, or

41:23

based in Louisiana. The owner

41:25

actually lives in Lake Charles and that's where the boat

41:28

is documented from. They went out

41:30

and they went twelve for fourteen

41:33

on blue maland and three swords.

41:36

Two weeks later in November. They

41:38

don't leave. They're they're full time.

41:41

And last year in October,

41:44

we broke the

41:46

golf record on blue Maland. The

41:49

original record was caught out of Venice

41:52

by a member of the New Orleans Big Game

41:54

Fishing Club, which we're going to have all the festivities

41:56

at for the trip down now.

41:59

It's caught by by the name of Linda

42:01

Kerner. And the fish was one thoy

42:03

eighteen pounds and

42:06

that was the golf record for years, and

42:08

this year it was broken and a new

42:10

record was caught in October. Late

42:13

in October one thousand, one hundred

42:16

and forty five point six pounds

42:18

blue. That fish dead or live now

42:22

he is dead. He came up dead.

42:24

I mean you can't weigh him without killing.

42:27

They had a little freshkyet a hole on a wastecale

42:29

if they're not. But the

42:31

fish actually drowned. It got tear wrapped,

42:33

and so when they come in backwards like

42:35

that, they will drown and mauling

42:37

up allegics as well. And that O gonna.

42:39

That's a lot of smoke marlin.

42:41

That's right.

42:41

I had some marlin when I was just in Hawaii.

42:44

I had some marlin. Poke How did you like

42:46

it?

42:46

Yeah, I didn't like as much as I I find

42:48

it strong.

42:50

Strong, you know, honestly, with in poke, I

42:52

thought it was just a little bland.

42:54

White malin is good to eat, and

42:56

I think stripe marlin is excellently. Stripe

42:58

marlin used to be on the menu you in the

43:00

United States all over the place, and then when

43:03

Bill Fish Foundation started trying to protect

43:05

them a lot more, they just eliminated

43:07

them off the menu and nobody but you won't

43:09

find it in the United States anywhere.

43:10

In Hawaii, right in the grocery store, I

43:12

don't know what the hell Marlin it is, Right in the grocery

43:15

store, you can get like a little to go can of

43:18

marlin pokey. I'd be damn

43:20

Yeah, Kimmy Warner's walk No Danny Bolton walking

43:22

around the tub of it at the beach look

43:25

funny to see on the label.

43:26

Yeah, we take

43:29

all of the malland for any of our

43:31

tournaments that we have, we bring them

43:33

in. We've got a deal

43:36

working with the outfit called Feed

43:38

the Homeless out of New Orleans, and they

43:40

literally come in and get it and we'll stake it out

43:42

for them and they cook it, and you

43:44

know, it beats

43:46

a pint

43:49

of a cheap wine in a paper

43:51

bag on the side of the street, you know. But

43:54

it is fixable. You know, a

43:56

firm believer. You can make a pine not

43:58

taste good if you put enough season.

44:01

It's all relevant either gotta yeah,

44:03

either cooking it too long or not long enough.

44:05

Man, it's just occasionally not.

44:10

Or take it and take something out

44:12

on a on a nice pine board and put it

44:14

in an oven for three hundred and sixty or five degrees and

44:18

throw the fish away and eat the pine board. You

44:20

know, that's same narrative.

44:22

But when we were trying to get this whole thing planned

44:24

out, Yanni went down to

44:27

check everything out at Cypress Cove Marina make

44:29

sure I wasn't high. Uh

44:31

did you take Yanni do anything fun?

44:33

Or was he just in and out?

44:34

Weather was horrible? Well, it was bus to go fishing.

44:37

That was the plan.

44:39

But even with that, we couldn't go

44:41

out because the weather was so tough. But even

44:43

with all that, I was still able to catch a red

44:45

fish. Yes she did, because

44:47

we're at Renee's house boat, which was in

44:50

the marina, and he had crap

44:52

pots down and I was just kind of pulling

44:54

up crap pots just to see what was in him. And

44:56

sure enough there was a red fish and one of them I

44:59

caught him, said the other one I thought. I caught

45:01

him and released him. That's how good the fishing is.

45:03

So you have crab pots hanging off your house

45:05

boat. That's right, my

45:07

crab right there. Absolutely. Tell

45:10

tell people what we

45:13

do, our experience as event in October. Tell

45:15

people where where all they get to sleep? What

45:18

all kinds of things are for sale for sleeping?

45:21

For sale for sleep?

45:22

No, no, no, like what accommodation not for sale? What

45:24

accommodations? You got

45:26

a bunch of different things, Like I've stayed in your time.

45:28

We do, we do, but we're gonna have everybody

45:31

here we're gonna have everybody will be in

45:34

uh in your hotel in the hotel

45:36

and the different uh theories

45:39

of rooms and stuff that we have there. We have a

45:42

top of the line is the kitchen sweech is

45:44

all brand new, while if they brand new, it's

45:46

two years old. Now, Uh, that's

45:48

what I stayed in one of those you sure did, uh

45:50

stained the steel kitchen, big living room

45:53

and then it's attached to one

45:55

bedroom with two queen beds in it. And

45:58

uh, then we have a regular

46:00

room with the two queen beds and

46:02

then microfridge and in

46:05

it as well. And

46:07

then the discipline chain room. That is the only

46:09

thing that's different with it. It's the same two

46:12

bed system, but it does not have the microfridge

46:15

in it. And you know, we're

46:18

looking at connecting rooms to where

46:20

you actually can possibly have two

46:22

bedrooms associated with the kitchen sweets.

46:25

That's something I'm looking at to do this summers

46:28

they had that.

46:28

And then when you were pulling together the guides for

46:31

our trip, how

46:33

did you.

46:37

Who do you know and how.

46:38

Did you do all that?

46:39

Well?

46:40

Understand this we've got right now

46:44

based on forty people

46:46

per trip per group. I

46:50

wanted to bring the

46:52

quantity of people per boat

46:54

for inshore to only

46:57

three. They can take up to

46:59

four, but only put three

47:01

on the boat to give a more opportunity

47:03

to fish, And the same thing goes

47:06

with offshore. Offshore, you can take

47:08

up to six. I wanted to leave it

47:10

to four. I want the people to go out

47:12

and experience as much as they can possibly

47:14

do and catch as much as they possibly

47:17

can catch. On the offshore fishing

47:19

part of it, you're going to find that some

47:22

of these people that maybe have never

47:24

done it before but wanted to do it maybe

47:26

might be a bucket list item, and the

47:29

fact of being able to do it in conjunction with

47:31

you guys being down there, it's intriguing,

47:34

you know, it's exciting. It might be just like

47:36

me. They might want to get that book signed too. But

47:39

the reality is is that they're going to go out

47:41

there and they get into the tune are pretty

47:43

hot and heavy. It ain't gonna be long

47:46

before they're gonna look at that captain. We

47:48

had enough. I mean, it's not unusual

47:50

for a big tunea fish, they have three or four people

47:52

before it finally gets on board because

47:55

it wears the mom it's tough. You're fishing

47:57

in deep water, and when a yellow

47:59

fin come down and he wants to go down,

48:01

he's going down and he's gonna find the bottom.

48:04

He's looking for it for sure. And if

48:06

he dives down there and he gets tail wrapped

48:08

and you got a winching back up, it's a

48:10

long, hard.

48:11

All right, technical fishing question.

48:13

What prevents you? What's like, what's

48:16

the weak part? What's

48:18

the weak link in the fishing system

48:20

that doesn't allow you just to stop

48:23

that fish from pulling that maneuver. They

48:26

hard hit it and a tough so

48:28

you can't just apply you.

48:31

You're limited to drag, okay, I

48:33

mean you can only put so much drag. You put

48:36

too much on it. Yeah you can.

48:38

You can lock it up.

48:39

He breaks it, you can't.

48:40

He breaks it, and then where you're at then

48:42

okay. I see now in the

48:44

early part of the year, and

48:47

a lot of people don't associate it with it.

48:49

It's always associated with the East coast.

48:52

The bluefin move in. Now

48:54

you get attached to a bluefin, all

48:57

bets off. I mean it's the

48:59

biggest bluefin that was caught in the Gulf

49:01

of Mexico, was caught out of Cypress

49:04

Cove thousand. I

49:06

have a record on here what the bluefin

49:08

was, and it was. It

49:11

was actually a New Orleans big game boat

49:13

that caught it.

49:20

If it's a thousand, one

49:22

hundred and fifty something pounds

49:25

it.

49:25

Was caught on that's a valuable

49:27

fish man.

49:29

Not after it's caught. They fought

49:31

that fish for about twelve and a half hours.

49:33

Oh geez.

49:35

Literally the adrenaline comes

49:37

into the meat and they literally burned

49:39

themselves out, all right. And that

49:42

fish if when you see

49:45

the fish markets

49:47

buying bluefin tuna, they core

49:49

it and they take it out and they're judging

49:52

how much fat quantity is in that

49:54

fish. They lay that thing out and they're looking at

49:56

it. When you see a fish that's been caught

49:58

with a rodden reel that's been on the line for over

50:00

twelve hours like that, it's black

50:03

and the color of the meat and

50:06

the quality goes way down. It's

50:08

full of adrenaline, it's strong tation.

50:10

It's not anywhere near as good as the

50:13

East Coast fish that are caught

50:15

in one hundred and fifty two hundred feet of water.

50:17

Then you got yourself a whole bunch of cantuna.

50:20

What they do is they take those on

50:22

the east coast and fishing in that shallow water,

50:25

they take those one thirty reels, those

50:28

one thirty class reels, and they gear them

50:30

down even more, and so they

50:32

cranking on that fish and it can't go down.

50:34

It can't.

50:35

It doesn't have the three to four thousand feet

50:37

to get away from. They're

50:40

going down two hundred feet. They in the mud, all

50:42

right, they can't go in, and the boat can help you.

50:44

You can back down on that fish and you can

50:46

have it sitting in the boat in ten to fifteen

50:49

minutes. And now if you want to play the fight

50:51

out, you can lessen the drag and you

50:53

can go ahead and work it out to do that. And a lot

50:55

of people do it for the sport, but if they

50:57

are commercially fishing in them, they want

50:59

them in the boat as quick as they possibly get

51:01

it, because they want to look at that core and

51:03

they want to see the fat content. They

51:06

don't want that adrenaline to burn it.

51:07

Up to wear it.

51:08

The meat is not as tasty as

51:10

it would be if it's caught quickly.

51:12

How big is your red fish on.

51:15

Foot long?

51:17

Maybe it was a record

51:19

for that day.

51:30

On those redfish. One thing that blew my mind is

51:32

when you're fishing in shallows, like

51:35

inshore fishing for red fish. You see in like onesies,

51:37

twosies, little groups diving

51:40

down on some of those offshore rigs

51:42

out there, like rigs that are

51:44

in thirty five feet. Sometimes

51:46

you dive down to the bottom on those rigs

51:48

and it's it's hundreds

51:51

of red fish.

51:52

That's right.

51:53

I had no idea, Like you know, like there's

51:55

certain fish you associate with where

51:58

you happen to see them, but it's not really where they are.

52:00

Like when someone pointed out like bonefish, bofish

52:03

don't live on the flat. Bonefish

52:05

go on to a flat, Like, yeah,

52:08

permit don't live on a flat. Yeah,

52:10

they go up on a flat. I remember one day

52:12

we saw a big permit you know, on a reef

52:14

and it went into a hole, it went into a cave,

52:16

and I said to my body, I'm like, that's so weird. He goes, that's

52:19

not weird. It's weird is when you see

52:21

him on a flat. Yeah, Like they

52:24

visit the flats now and then so

52:26

to go like out deeper and see like, oh,

52:29

that's really herpid and redfish.

52:31

Man you can't. You can't shoot

52:33

them.

52:34

And the thing is that that redfish,

52:38

I mean, I don't know people

52:40

realize just how big they get. But

52:42

the state wrecked and Louisiana sixty

52:45

one pounds.

52:47

That's a big red fish.

52:48

Oh yeah, man, I never said anything like that.

52:49

That is no child.

52:51

That's a lot of fun right there.

52:52

Absolutely, it's a blast. And

52:55

the thing is that that's not your

52:57

most tasty as fish anyhow. And now

53:00

the new Louisiana regulation

53:02

they don't allow you to keep the bullredch

53:05

anymore. Now that has just

53:07

been agreed upon and voted on by the legislatures.

53:10

I don't know exactly what day

53:12

it goes into effect, but it's pretty soon.

53:15

But the big red fish, that's not your

53:17

best eat of fish. It's not. But

53:19

it is a blast to catch. People

53:22

need to experience that one time in

53:24

your life. To those big fish. And I mean,

53:27

you don't know, you think you're attached to a rocket.

53:29

You don't know it you got on that because

53:32

your average rod and reel that you're going be

53:34

fishing for red fish is probably carrying twenty

53:36

pound test line, you know, and it's

53:39

a small bait cassie or spinning

53:41

reel, you know, and then all of a sudden you get

53:43

hooked to one of those. You wish you had one of

53:45

those big one thirties that they're doing with bluefen.

53:47

I mean, that's why hard is gonna pull. It's

53:50

not.

53:51

I always say, if that fish

53:53

jumped, it would be the number one game

53:55

fish in our waters, the

53:57

one I've ever the best fish. It just it

54:00

just doesn't show itself, which is why other

54:02

fish like the tarpa and and others

54:04

kind of get more lime,

54:07

right. I mean a redfish sometimes

54:10

it can be like a bonefish. You know, you get

54:12

into him, You're like, oh, this is a monster, and you get him

54:14

in and he's only sixteen inches long, but

54:17

they just pull and pull.

54:18

But that's healthier red fish.

54:21

You can have a smaller red fish that's coun fight more

54:23

than a bullt. It just depends on the fish. Just

54:26

like us, we're not equal. I damn

54:28

sure it can't keep up with y'all. I'm

54:32

sure you did.

54:35

Let's talk about the other species. Let's

54:37

hit offshore first. We talked

54:39

about there's marlin opportunities,

54:42

tuna opportunities.

54:44

Offshore.

54:45

You're gonna be looking what those guys

54:48

are gonna be targeting. Foremost,

54:50

it's gonna be yellowfin tuna, but

54:53

with yellowfin tuna and fishing with

54:55

live bait because that's what they're gonna be fishing

54:57

with. And it's

55:00

to what bait they're going to be using

55:03

at that time. It depends on what

55:05

the fish are eating. I mean, these gods

55:07

know, all right, certain times a year

55:09

you got different things. It might be threadfinn

55:11

herring right that they might be using. They

55:14

might be using live pogy. It

55:17

just varies. They may be using chum

55:19

and dead bait. It might be dead pogish.

55:21

It depends on what they're hitting.

55:24

These fish come close.

55:27

A couple of things, especially in October. One

55:29

is the mullet run. When the mullets start

55:31

running on the coast, those blue those

55:34

yellow fin come in close, all right, and so

55:38

they're after the bait, and they're

55:40

also after the pogy poga

55:42

fish, which is man Haden proper

55:44

name for it. But they come in and

55:46

they're big schools.

55:48

Now.

55:49

Sometimes the taste of the meat varies

55:51

because of what they're eating. You know. We've

55:54

found that happening with kobia,

55:57

all right. You catch a kobia off

55:59

the coast of Florida, which is slowly

56:02

dwindling. They're trying to figure out what's happened

56:04

to them, But you don't catch them like

56:06

they used to, and they did at all sight fishing.

56:09

And as those pogi were run,

56:11

I mean of the kobe

56:13

were running along the beach. But those

56:16

fish over there are not eating poke with whom

56:18

they get off the coast of Louisiana. That's

56:20

what they primarily eating. The flavor

56:22

of the meat changes, so what

56:24

they're using to debate is what

56:26

the fish is going to be eating at that time.

56:29

So you're going to have the opportunity in October

56:32

the offshore on the offshore

56:34

day, people are gonna the goals

56:36

of target target yellowfin tuna

56:39

yah by catch for that blue

56:41

malling absolutely the

56:44

most blue mall on that were caught by the Charlie

56:46

boats while they were fishing for yellowfin

56:48

tuna in October, I

56:51

mean that is when they caught the most blue malling.

56:53

You had them both catching two and three a day,

56:56

you know, which is that's not what they're

56:58

targeting, but they got it.

57:00

What about wahoo?

57:01

Wahoo are definitely good at

57:03

that time of year as well. And my mind,

57:05

all dolphin we referred to them as

57:07

dolphin, but it's not flipp on all right, it's it's

57:10

a mami or dorado, all

57:12

different names, but those are the ones

57:14

that you're gonna be. They're gonna target yellow

57:16

fin. But in order to target

57:19

yellow fin, this is gonna be what

57:21

we call bycatcher. You're gonna you got

57:23

a good shot at the blue malland because they're

57:25

going after the same thing that those yellow fin

57:27

are going after, so the chances of getting

57:30

one are pretty good. You know, if

57:33

you target in blue malland you're gonna

57:35

have some different tactics. But

57:37

most people want to go after the yellow

57:39

fin and appreciate the fact that they

57:41

lopply catch a blue malland at the same time that's.

57:44

What they're after, the yellow

57:46

fin because.

57:47

So damn good to eat.

57:48

Absolutely, that's why I mean it. It

57:51

is fantastic.

57:54

The good thing is all those fish are good to eat.

57:57

I'm coming down with a lot of soy sauce

57:59

and a lot of with sabby.

58:01

He's gonna have he's gonna have a bandal ear for.

58:03

You need one more thing you need

58:05

uh

58:06

h no, no, no, no,

58:08

no, no, no.

58:10

Sharp knife the root ginger

58:13

horse, radish no, well.

58:15

Sabby root, the root another

58:17

root.

58:18

There's a horse radish root.

58:20

Think color, you get it every time you get.

58:21

You're talking ginger, ginger

58:24

Utah.

58:25

I couldn't think about.

58:26

It, man, that's

58:28

my azer dessert

58:31

like ginger.

58:32

I like the ginger seasoning.

58:34

It just gets in the way of eating another piece

58:36

of fish.

58:38

When E is in Hawaii with my family, Man, we didn't

58:41

catch him, but man, we ate a lot of a lot

58:43

of yellowfin tuna there.

58:44

Uh.

58:45

And then for in short, you're gonna target speckled

58:47

trout, redfish.

58:48

Red fish is gonna be number one, Okay, And

58:51

you know Venic the red fish

58:53

capital of the world, and tuna is

58:55

right up there with it. But red

58:58

fish, speckled trout, that's this

59:00

time of the year. The speckled trout are running in the river

59:02

because what happens the

59:06

river is that it's lowest point in

59:08

October and it turns green.

59:11

I mean you're gonna catch deep water, salt water

59:13

fish in the river. So red

59:15

fish have been known during the month of October

59:18

and November to go as far as New Orleans

59:20

in the road. I mean it's

59:22

not unusual, and it's been

59:25

so bad it's good for fishing,

59:28

it's horrible for our water systems because

59:30

all of our water to intakes come out of

59:33

the Mississippi River, and so we

59:35

got desalination machines on our

59:37

water plant in Venice to

59:39

be able to take care of the salt you know, the

59:42

regular water plant. Now, when the river

59:44

is running and you got primarily fresh

59:46

water, but what happens that swalt water

59:48

rides on top. The fresh water is heavier,

59:51

so it gets up on top. But when that salt

59:53

water moves in like that, does speckled trout move

59:55

in? And I mean we'll catch speckled

59:57

trout fantastically

1:00:01

right there where the jump goes

1:00:03

into the river. That's where Tiger Pass

1:00:05

meets meets the Mississippi

1:00:07

River. I mean you'll see boats all lined up

1:00:10

in there right around that curve where

1:00:12

that water's going into it. Those specultraut

1:00:14

of there. And this year has been one

1:00:16

of the best year ever because

1:00:19

we had an extremely large

1:00:21

amount of thought water, so much to the

1:00:23

point that the city of New Orleans was

1:00:25

very concerned about their water systems

1:00:28

and they will lay in water lines from

1:00:30

north of the city bringing

1:00:33

water out of the river to their

1:00:36

system to be able to convert it

1:00:37

to clean drinking water from

1:00:41

five ten miles north of the city had

1:00:43

pipelines running down the side just to bring

1:00:46

Mississippi water. It wasn't it wasn't

1:00:48

fresh water, goup it. They

1:00:51

have to go further up to be able to get clean

1:00:53

water. But so

1:00:56

in that you're going to catch black

1:00:58

drum, which there is no limit

1:01:00

on that. Speckled trout is that

1:01:04

we've just reduced it to fifteen per

1:01:06

person. Flounder

1:01:10

does not have a limit, but the season

1:01:12

is closed from October fifteenth

1:01:14

to sometime in late November. Got

1:01:17

it all right, And that's just

1:01:19

been in the last few years.

1:01:22

Also, sheephead, which are

1:01:24

very good.

1:01:24

To Oh we shoot, we shoot them over fish.

1:01:27

They are very good to eat a lot of people, Yes

1:01:30

they are, Yes, Sarah.

1:01:32

It's not easy.

1:01:33

The flavor what.

1:01:35

Sheephead is you for more than anything,

1:01:37

anybody that's trying to we call it

1:01:40

mock crab meat. It they'll take it and feel

1:01:42

it and then they'll ball it and crab ball

1:01:45

just like it were balling crabs, and they'll

1:01:47

take it and mix it in with with crab

1:01:49

meat. If you're trying to stretch it, you know,

1:01:52

some of the restaurants may not say they're

1:01:54

doing that, but some of them are. But it

1:01:57

is. You can't tell the difference,

1:01:59

to be honest with you. But fried

1:02:01

or baked or grilled, it's

1:02:03

extremely good meat. It's pretty wipe meat.

1:02:06

You know, it's a good eating fish.

1:02:08

Yeah. Ut, layout the dates and whatnot, lay

1:02:11

out the details.

1:02:13

This is getting me excited talking about it. I'm really

1:02:15

looking forward to it. You and I are going to be there almost

1:02:18

for the entire duration.

1:02:21

Oh good of Yeah, you

1:02:23

didn't know that yet. No, I knew I was gonna be down there. We're

1:02:27

gonna be doing a lot of fish. We're gonna be doing a lot of

1:02:29

fish catch.

1:02:29

And I think we're gonna be doing a lot of fish cleaning, helping.

1:02:33

Dates, dates, dates, dates.

1:02:38

We can't forget to about to mention our other

1:02:40

meter experience

1:02:43

as well. So the dates for this are

1:02:45

going to be October fourth through eight. This

1:02:47

is in twenty twenty four, this year,

1:02:50

this year October four

1:02:52

to eight, October eight

1:02:54

to twelve, and then October

1:02:57

twelve to sixteen. So you'll get in like

1:02:59

the day before or afternoon

1:03:01

evening. We'll have a big feed,

1:03:06

meet everybody and figure

1:03:08

out who's gonna be going on what boats?

1:03:11

Get that all lined out, and then we'll

1:03:13

have three days in a row of fishing.

1:03:16

You do two in short one off show.

1:03:19

Let me rephrase that in Louisiana.

1:03:22

It's catching.

1:03:23

Okay, we're gonna do

1:03:25

three days of catching and

1:03:28

then the next day you'll be out of there. So

1:03:32

the the pricing details

1:03:34

are we going to We're not going over that today, right, That's

1:03:37

that's all to come. You can get it

1:03:39

on. You can go see right now actually a teaser,

1:03:42

a little video we have on the website. Now

1:03:45

when you go to the main media web page right

1:03:47

up top with all the other tabs, on the far

1:03:50

right side there, there's a tab that says

1:03:52

experiences, and from

1:03:54

there you can go and find

1:03:56

all the details about these two

1:03:58

trips.

1:03:59

That we're doing.

1:03:59

And if you want to get a sense for the area, we filmed

1:04:02

a spearfishing episode down there,

1:04:05

fishing out of Cypress Cove, so you can check

1:04:07

that out. It's not you know, it's different because that was spearfishing.

1:04:09

This is rotten real, but you can check it out. And then we're gonna

1:04:11

follow up with our

1:04:14

co lab project with the guys at Foul

1:04:16

Planes so foul Planes and Meat Eater

1:04:19

fall Planes. Lodge is in Great Bend, Kansas,

1:04:23

and they run you know

1:04:25

there. I mean during duck season they're running and

1:04:27

gunning hardcore. But we got

1:04:32

a bunch of their slots. Okay,

1:04:34

I have to do to co lab with them

1:04:37

and their guy. They're very

1:04:39

proud of Chef Dave. So

1:04:41

there we're doing three runs

1:04:44

okay, November twenty one to twenty four, this

1:04:47

is for duck and geese with

1:04:50

Fouleplanes Lodge, Great Ben, Kansas. We're

1:04:52

gonna do a run November twenty one to twenty

1:04:54

four. We're gonna do a run

1:04:56

December thirty to Jan two.

1:04:58

That's the one I'm gonna be on Joannie's doing that

1:05:01

with Brent Reeves and I are gonna host that

1:05:03

one.

1:05:03

And we're doing a run Jan twenty

1:05:05

to Jan twenty three. So that's three

1:05:08

days of duck

1:05:10

hunting, duck goose hunting three

1:05:12

nights. Threason to do three days is

1:05:17

that's what you can travel with. You

1:05:19

can travel with a three day possession limited ducks.

1:05:21

I never put that together. It's common

1:05:24

to book a three.

1:05:24

Day duck hunt for that reason.

1:05:26

Yeah, because if you if you so they're pretty confident

1:05:29

you're gonna be limiting out.

1:05:30

Well maybe but or

1:05:32

in case, yeah, but yeah, I never never

1:05:35

said that. But guys, come, you want to bring your ducks home,

1:05:37

you can because it's a federally regulated

1:05:39

you know, migratory waterfowl. You

1:05:41

can hunt three days, you can feasibly get three

1:05:43

bag limits and then bring all your ducks back

1:05:45

home with you. And you're not over the over the

1:05:47

possession you know, not over your possession

1:05:50

limit. And this is where I'm gonna

1:05:52

like, I'm gonna buy a power plucker and I'm gonna

1:05:54

have it sent.

1:05:56

You're gonna have to buy two because you probably have to leave that one

1:05:58

there because they're gonna like it so much.

1:05:59

By two power pluck one for your garage.

1:06:01

I'm gonna buy two power pluckers.

1:06:03

Leave the man. Let's see, I'm.

1:06:04

Gonna buy a power plucker and I'm bringing that some bitch down

1:06:06

because I'm not plucking all those ducks.

1:06:08

Maybe they have a power plucking. I don't

1:06:12

cal and his thumb. I want to show up.

1:06:14

Oh yeah, cow's like this thumb right here?

1:06:16

Get it done.

1:06:18

You know, the commercial pluck because they hit

1:06:20

a state they'd like a condition.

1:06:23

Take its taking off. You got a feeling about it. If

1:06:27

that's one of the funny things about when I've been down

1:06:29

at your place, Man, did you guys take air conditioning?

1:06:31

So seriously, dude, I had to go out last

1:06:33

time I was down there, when I was staying at Cypress Coke.

1:06:35

Go out and buy a sweatshirt.

1:06:36

No, I would go outside to drink my

1:06:38

coffee in the morning. I would go to

1:06:41

warm up before I got Before I

1:06:43

got like blisteringly hot outside,

1:06:45

then you wanted to be inside. But in the morning, I

1:06:47

would get out of my bed, get my coffee and step

1:06:49

outside.

1:06:50

From it to warm up.

1:06:51

I'm in like an hour later. It's like ninety

1:06:54

You just want to die, man, with that daybreak

1:06:56

coolness outside is refreshing.

1:06:58

Man.

1:06:59

No, when I would go to visit my in laws

1:07:01

in North Carolina, I pack accordingly,

1:07:04

even if it's in the middle of summer. I'll have a

1:07:06

hoodie, come in and put your coat on. Well,

1:07:08

yeah, because we're like it's Nothing's the worst

1:07:10

If there's like a little bit of rain and you get

1:07:12

a little wet and then you go into a grocery

1:07:14

store, I mean, I'm liable to

1:07:16

catch cold they

1:07:18

keep it so cold in there. But

1:07:21

yeah, the same way that we're going to do fish

1:07:23

cleaning and uh

1:07:26

other activities with the whole crew down

1:07:28

in Venice when we're doing the Kansas

1:07:30

Duck hunt, we're going to be cleaning, processing

1:07:33

birds, doing some cooking together

1:07:36

and uh, it's gonna be an extremely

1:07:39

fun experience and how.

1:07:40

This works, like we're partnering, you

1:07:42

know, we got facilities, were partner guys. But

1:07:44

how this works when you like, no matter what you

1:07:46

go down to, you know, you

1:07:48

go down to do this and

1:07:50

you'll you know, you'll be able to monitor

1:07:52

like you like, you'll know what fish you caught, You

1:07:55

get your fish processed, you get your fish

1:07:57

packaged, and you're going home with

1:07:59

like recipe ready. You know, if

1:08:01

you make a catch, you're going home with a recipe ready

1:08:04

fish. And we'll talk through how we

1:08:06

like to do it and how the guy's down there like to

1:08:08

do it. And Renee knows a whole been

1:08:10

doing this his whole life.

1:08:12

And just Renee, I kept telling Renee,

1:08:14

I got I had the fortune.

1:08:17

Is that's the right way to say to eat

1:08:19

dinner at Renee's house. And it was incredible.

1:08:22

Now I'm not gonna say that everybody coming down

1:08:25

on this trip is gonna get fed. Quite like

1:08:27

that, Renee might correct me, but it was incredible.

1:08:29

We had oysters. But did you

1:08:31

know you didn't do the Rockefeller. You just did a recipe

1:08:33

called grilled We

1:08:36

did charge girl CHARGI Yeah.

1:08:38

And then there was like a blue crab studio.

1:08:41

It was wonderful. That was a fresh crab and trips.

1:08:43

But when you so knowing that he's

1:08:46

an amazing chef, and then when he talks about

1:08:48

cooking other food, he showed me he

1:08:51

has these cookers that are made

1:08:53

to do boils, is

1:08:55

what they call him down there, and maybe

1:08:57

explain what that is. Well, I'm

1:08:59

very decided to participate in that. See

1:09:01

how it's done, come home, replicate it.

1:09:04

And Charlotte Rene's partners

1:09:07

like, well, you know, it's kind of like everyday

1:09:09

food for us, but if you really want it, you know,

1:09:11

we'll cook it for it.

1:09:12

And it sounds we're talking about

1:09:15

are you Charlotte married or not married?

1:09:16

We're not married.

1:09:17

Okay, no judgment, but we've.

1:09:19

Been together for a long time and we love each

1:09:21

other Dealer and that's it. We don't

1:09:23

want to go anyplace else. We're happy.

1:09:27

I was married three times before and it didn't quite

1:09:29

work, and so I figured maybe that's

1:09:32

the problem. Well, I thought maybe I

1:09:34

might beat a problem. I'm not real sure yet. I'm not going

1:09:36

to admit to it yet. But

1:09:39

no, we've been together a while. She

1:09:42

understands the way I take that's for sure. But

1:09:44

uh, but.

1:09:45

It explained you your big seafood

1:09:48

boil.

1:09:48

Well, the ball and systems

1:09:50

that we have there when we do balls, we can

1:09:53

we want the capability to do a lot of seafood

1:09:55

at one time. And we

1:09:57

built the balls in

1:10:00

and my barbecue pit built

1:10:03

it right there with my my welders. That worked

1:10:06

for me twenty four to seven. But we

1:10:09

have two pots. One we can

1:10:11

do five hundred pounds

1:10:13

at a time, and I think I could probably get six

1:10:16

hundred in it, but five hundred is plenty. And

1:10:18

then I have a smaller pot that I can do two hundred

1:10:20

and fifty pounds at one time.

1:10:22

Yeah, well that's just the shrimp.

1:10:24

Yeah, well that's or whatever whatever.

1:10:27

Then the ball and it could be it could

1:10:29

be crawl fish. Yeah, it could be crawl

1:10:31

fish. It could be shrimp, it could be whatever. Uh.

1:10:34

The sad part about is crawfish

1:10:36

is not gonna be really in season

1:10:39

that time. As

1:10:41

later into the summer, the crawfish started getting

1:10:43

hard shelled, and so it's not

1:10:46

usually served any past June and July.

1:10:48

Oysters.

1:10:49

Oysters are twenty four to seven,

1:10:51

and you always got that. You know, we're

1:10:54

gonna we're gonna eat well, you're gonna

1:10:56

you're gonna have different varieties

1:10:58

of things on different days, but we will

1:11:00

be doing chargrilled oysters there. That's gonna

1:11:03

be one of it. You're gonna have fried oysches

1:11:05

or broiled oyschers as well. We're

1:11:08

also gonna do you're gonna have a crab

1:11:10

and shrimps to one of the ninth We're gonna do it.

1:11:13

I'll do it, and I'm gonna cook it and put

1:11:15

it out there. But we're going to try

1:11:17

to serve the

1:11:19

foods that we're noted for.

1:11:21

Right, You're not gonna

1:11:23

have a not that it's not a good meal,

1:11:26

but you're not going there and getting chicken fried's steak

1:11:28

all right with cream bravy. That's not gonna happen. That

1:11:30

might be a very good meal, but that's not what

1:11:32

we're going to be a service. Now, you know,

1:11:34

we might have prime rib one night, we

1:11:36

might have tendalon

1:11:39

on a grill. That's a definite.

1:11:41

That's something that we do. I

1:11:44

do for all of the tournaments. We make sure

1:11:46

that we have everything from prime rib or

1:11:48

tendalon on down to the seafood. And

1:11:51

for Cajun canyons. When after

1:11:53

the captain's meeting, when they're walking out,

1:11:56

they're given a five gallon bucket full

1:11:58

of ball craw fish.

1:12:00

It's these huge sports

1:12:02

fishes are going down the channel and you see the crawfish

1:12:04

going flying out on the back of the boat.

1:12:06

But it's true.

1:12:07

It's what we do. It's

1:12:09

what we're known for, and we want to

1:12:11

try to give that experience to all of these people

1:12:13

that are coming down. You guys are bringing

1:12:16

you all experience for what you do down there

1:12:18

and meshing it up with what we do to

1:12:20

make a great experience. And we

1:12:22

hope it's gonna be nothing but the best to

1:12:25

where this works for y'all and you can

1:12:27

say, all right, let's book the dates for next year.

1:12:29

That's what my goal is. I don't want

1:12:31

y'all ever go anyplace.

1:12:32

UF hit them with how to find It,

1:12:34

Yannie First t RCP Swepstakes go

1:12:36

to t RCP dot org for

1:12:39

sure, get your sleep steaks ticket win win, win

1:12:41

a hunt. Like all funds,

1:12:43

everything, every everything, goes to t RCP and

1:12:46

then hit them with mediater experiences.

1:12:48

Yeah, just medeater dot com uh

1:12:50

forward slash meat Eater Experiences. But like

1:12:52

I said, you can just go to the main page. If you just

1:12:54

go to the mediator dot com and in

1:12:57

the drop down tabs up top, you'll

1:12:59

see experiences. You can click on those and

1:13:02

get all the details. I

1:13:04

just want to say, we're gonna have Chester.

1:13:07

It's gonna be down there. Seth's gonna be down

1:13:09

there. Uh Maggie who runs

1:13:11

uh huddle Maggie Huddler, who runs

1:13:14

the internet content. She's gonna

1:13:16

be down there. Who else cal

1:13:19

is gonna be down there? Chili

1:13:21

yep? Who am I missing? We're

1:13:24

bringing down a lot of folks. I mean there's it's gonna.

1:13:26

Be a fun man.

1:13:27

Yeah, the meat Eater crew.

1:13:29

He slams the mayonnaise.

1:13:31

Isn't Danielle cre gonna be there,

1:13:34

She's gonna come down.

1:13:35

Danielle is not coming Danielle

1:13:38

yes as uh her

1:13:40

her family is gonna get bigger right about that

1:13:43

time. It's

1:13:45

just a little tim is a little tight's.

1:13:47

Gonna it's gonna get one bigger.

1:13:50

Uh.

1:13:50

All right, man, Renee, thanks for coming out, dude. I appreciate

1:13:52

you coming to help us explain it all a job.

1:13:55

I'll tell you what. It's a beautiful city,

1:13:57

no two ways about it. I love Bozeman.

1:13:59

That's my rest here talking about your

1:14:01

city, your town, Marina.

1:14:05

I'm talking about your town. Now.

1:14:06

One more thing to add about his Marina. You've

1:14:08

been there, isn't it nice? How I didn't know

1:14:10

what to expect. But when you're there, you

1:14:12

can like park the car and never and don't have to get

1:14:15

back in it for three days. Everything's just like

1:14:17

hotel to the dock, to the

1:14:19

restaurant, back to the hotel, and that will

1:14:21

take you a minute.

1:14:22

It's all right there, stop chop.

1:14:25

Yeah, that's great. That's a cool place.

1:14:27

Are y'all gonna have a blast. Everybody

1:14:29

that comes is gonna have a blaff. We're gonna make sure we could

1:14:31

do our damn just to give to.

1:14:34

Everybody soon in Venice, Louisiana.

1:14:36

Take care