These folks on here making Fish cakes, knowing damn well when a old single dude like me is going to be watching this on TH-cam. Now it's almost 830 pm and I have no choice but to go get the ingredients while the fish thaws out . OK gotta go.
Good for you man , i ask you to do nothing but concentrate on the enjoyment of life. Enjoy our freedoms. Enjoy our national sovereignty. we are no matter what anybody says, in my opinion, the greatest country in the world. May God bless you and your family. May God bless the United States of America. ? How did the fish recipe you made work out? Which one did you use?
Here's an outline of the episode. I. Introduction (00:00:08 - 00:04:15) A. MeatEater podcast introduction B. Sponsor mention C. Overview of guests and topics for the episode II. Cooking Segment (00:04:29 - 01:14:58) A. Alyssa cooking grilled octopus (00:04:29 - 00:14:27) 1. Tenderizing the octopus 2. Preparations and grilling 3. Tasting and discussing the results B. Randall making spicy fish cakes (00:14:27 - 00:30:56) 1. Ingredients and preparation steps 2. Frying the fish cakes 3. Tasting and evaluating C. Seth preparing stuffed venison burgers (00:30:56 - 00:39:32) 1. Preparing the bacon jam stuffing 2. Forming and grilling the burgers D. Discussing the MeatEater Outdoor Cookbook (00:39:32 - 01:13:11) 1. Overview of cookbook sections and recipes 2. "Over the Flames" section 3. "Into the Smoke" section 4. "Under the Coals" section 5. "On the Burner" section 6. "On the Spit" section 7. "On the Side" section - salads, sides, desserts, drinks E. Tasting smoked deviled eggs (01:13:14 - 01:14:58) III. Conclusion (01:15:25 - 01:16:57) A. Tasting the stuffed venison burgers B. Wrapping up the cookout and podcast episode C. Recap of the MeatEater Outdoor Cookbook
If you are going to cook in a barrel, you might want to know what that barrel was used for in the past. Motor oils, farm chemicals, etc. Thats why Ive never done that. Plus most of them are painted which aint fun to cook with paint fumes
In Greece people will tenderize it by the rocks at the beach, in a bucket, even putting it in a washing machine (one that's only used for octupuses of cource) also if you freeze it and thaw it you don't need to do this.
Dag nabbit! I just preordered Danille Prewetts cook book. I gotta wait till next month to order this!!! Only one cook book a month. It's a good thing next week is next month... :)
NE Indiana. We called them pudgy pies. Hobo pie was savory ingredients usually mostly sliced potatoes, all in a double foil "envelope " usually directly on the coals
Wisconsinite here. As for the "iron pie" debate, I always called them hobo pies but my wife has always used pudgie pie. Our favorite is always pizza style. Sauce, cheese, pepperoni. We'll do apple pie filling and cream cheese frosting for dessert. I've cooked steaks in them as well with great results. It even does a good job on a gutted and scaled panfish.
We are so excited to put this book on our living room table. With all do respect, you needed a Kevin/KG or a professional chef for this episode. We greatly appreciate the content! This is my best attempt at a Steve sandwich aka…
We've been doing smoked deviled eggs for years. There is no better way to make a deviled egg. However, I have found the best way to make them is to smoke the eggs instead of hard boiling them.
If i recall correctly, the vertical spit style cooking they do in Mexico came there via Lebanese immigrants. Or at least that is an explanation i have heard.
Seeing the evolution of Steve is crazy. I feel like he has completely embraced being social influencer and is doing more than ever showing he is more than just a hunter and writer
Great episode fellas , I am a meateater fan since forever (feels like)enjoying all the content , Cal , Janis , Steve , just really enjoy all the hunting and cooking content. Then the trivia is just too fun! This podcast is too fun, but I hate to sound or be creepy, but I must say Corrine is just such a beautiful woman, her hot denim pants are distracting. Sorry to say what I really think. You guys keep up the great work! Hello from northwest Missouri
Who stole the fish out of the freezer?
I’m sure it was Cester, but Steve’s given him a pass because he’s a surrogate son…
@@tomwinterfishing9065Chester's allergic to fish...
I was at work all day
Definitely Cal
Randall has some serious comedy chops on him. He's always making everyone crack up. I hope hes around awhile.
The new T-shirt. " Flip it and whoop it". The image could be Steve's big octipie with a gaff
Steve’s house is crazy nice
That's just his patio 😂😂😂
@@dangerousdylan6262I was about to say the same thing haha
Yeah, good for you, Steve! I mean, is anyone surprised? Successful businessman and author! Goals.
In Australia, we call a “Hobo pie” a “Jaffle”. The cooking implement is called a “Jaffle iron”
In the UK we call it a toastie
I'd hoped I'd find a fellow countryman here setting the record straight
Hey Steve is this dish called “A Puss in a Pot?
These folks on here making Fish cakes, knowing damn well when a old single dude like me is going to be watching this on TH-cam. Now it's almost 830 pm and I have no choice but to go get the ingredients while the fish thaws out . OK gotta go.
Good for you man , i ask you to do nothing but concentrate on the enjoyment of life. Enjoy our freedoms. Enjoy our national sovereignty. we are no matter what anybody says, in my opinion, the greatest country in the world. May God bless you and your family. May God bless the United States of America.
? How did the fish recipe you made work out? Which one did you use?
This is the most I have laughed for any Meat Eater episode. One of the best
Here I am eating breakfast of eggs/toast, Steves rattling off recipe names out of the book and I suddenly feel lame for whats on my plate🤣🤣
Here's an outline of the episode.
I. Introduction (00:00:08 - 00:04:15)
A. MeatEater podcast introduction
B. Sponsor mention
C. Overview of guests and topics for the episode
II. Cooking Segment (00:04:29 - 01:14:58)
A. Alyssa cooking grilled octopus (00:04:29 - 00:14:27)
1. Tenderizing the octopus
2. Preparations and grilling
3. Tasting and discussing the results
B. Randall making spicy fish cakes (00:14:27 - 00:30:56)
1. Ingredients and preparation steps
2. Frying the fish cakes
3. Tasting and evaluating
C. Seth preparing stuffed venison burgers (00:30:56 - 00:39:32)
1. Preparing the bacon jam stuffing
2. Forming and grilling the burgers
D. Discussing the MeatEater Outdoor Cookbook (00:39:32 - 01:13:11)
1. Overview of cookbook sections and recipes
2. "Over the Flames" section
3. "Into the Smoke" section
4. "Under the Coals" section
5. "On the Burner" section
6. "On the Spit" section
7. "On the Side" section - salads, sides, desserts, drinks
E. Tasting smoked deviled eggs (01:13:14 - 01:14:58)
III. Conclusion (01:15:25 - 01:16:57)
A. Tasting the stuffed venison burgers
B. Wrapping up the cookout and podcast episode
C. Recap of the MeatEater Outdoor Cookbook
Speaking of fish frying. Every Southeast Asian family has an outdoor kitchen setup.
Seth used wood from the wrong side..lol
Now I will need another meateater cookbook You guys are all great
Steve has a fancy digs! 🏠
Sitting in the woods, hunting spring turkey here in mid Michigan, watching The Meateater podcast🤙🏽♥️
Happy hunting 🇨🇦 🇵🇰
If you are going to cook in a barrel, you might want to know what that barrel was used for in the past. Motor oils, farm chemicals, etc. Thats why Ive never done that. Plus most of them are painted which aint fun to cook with paint fumes
In Greece people will tenderize it by the rocks at the beach, in a bucket, even putting it in a washing machine (one that's only used for octupuses of cource) also if you freeze it and thaw it you don't need to do this.
We need more of these podcasts!
We just ordered it for our dad!
Sorry I don’t mean to be that guy but my god Corrine is absolutely gorgeous. So is Steve’s back porch
PIZZA PIE IRONS is our family's go to for 44 years!
When camping with our Boy Scout Troop, we often make mini pizzas in the mountain pie makers.
Great advertising, I just ordered the cookbook
Y’all need to colab with Cowboy Kent Rollins from TH-cam
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I saw them thrown in a washing machine on a dock in Tunisia. Hell of a way to tenderize the Octos.
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Front or top load?
@@chickenfishhybrid44 , front.
While listening, I ordered a few Meateater cookbooks.
Steve, you took firewood from the wrong pile, "use other side". No respect for house rules smh
Listened to about 5min of this and knew I had to wait to watch this episode
I had to stop listening and wait till i could see all the good food going on. They are getting double views on this one. haha
This was fun. Thanks
Anyone know what first lite zip off the girl on the right is wearing?
This is gonna be a sweet episode
Dag nabbit! I just preordered Danille Prewetts cook book. I gotta wait till next month to order this!!! Only one cook book a month. It's a good thing next week is next month... :)
Yani looks like he would rather be anywhere else.
NE Indiana. We called them pudgy pies. Hobo pie was savory ingredients usually mostly sliced potatoes, all in a double foil "envelope " usually directly on the coals
What boots is Steve wearing in this episode?
Eating plus headsets is driving me insane
Wisconsinite here. As for the "iron pie" debate, I always called them hobo pies but my wife has always used pudgie pie. Our favorite is always pizza style. Sauce, cheese, pepperoni. We'll do apple pie filling and cream cheese frosting for dessert. I've cooked steaks in them as well with great results. It even does a good job on a gutted and scaled panfish.
We are so excited to put this book on our living room table. With all do respect, you needed a Kevin/KG or a professional chef for this episode. We greatly appreciate the content! This is my best attempt at a Steve sandwich aka…
Yanis got that salt and pepper going I love it!
I would love to see more of this cooking stuff. This is awesome maybe whole cooking segment like you used to have.
I'm sure we all know this, but it's called an Argentina style grill she used for the octopus.
I was watching this when my Pre-Ordered book came in, looking forward to trying it out!
We've been doing smoked deviled eggs for years. There is no better way to make a deviled egg. However, I have found the best way to make them is to smoke the eggs instead of hard boiling them.
If i recall correctly, the vertical spit style cooking they do in Mexico came there via Lebanese immigrants. Or at least that is an explanation i have heard.
Dammit Steve your from the U.P. you know the dessert iron pies are called pudgy pies
Tucker Carlson said on JRE he likes bird shooting and fly fishing. You should have him on as a guest.
They have. Probably a year ago now
@@steveniida28 thanks
Seeing the evolution of Steve is crazy. I feel like he has completely embraced being social influencer and is doing more than ever showing he is more than just a hunter and writer
foil hobo meals when i was in the scouts was just ground beef and canned veggies. in tin foil, and thrown onto the coals of the fire.
*instantly pre-orders book from Amazon Australia
Can't believe they didn't mention the Pizza Mountain Pie.
Making me Hungry!
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Try octopus sous vide then seared.
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“I’ve never had moron coffee” 😂😂😂😂😂
In MN, they were pudgy pies.
Having the video is great!
Fire cooking is the best
As blunt as Steve is. Anyone with legs crossed over each other is ..... Ok not blunt. lol Janis wins is one of the winners.
Steve lost. And we all need out door kitchens!🙂
the communal picking from one plate is kinda gross. even with good friends.
Great episode fellas , I am a meateater fan since forever (feels like)enjoying all the content , Cal , Janis , Steve , just really enjoy all the hunting and cooking content. Then the trivia is just too fun! This podcast is too fun, but I hate to sound or be creepy, but I must say Corrine is just such a beautiful woman, her hot denim pants are distracting. Sorry to say what I really think. You guys keep up the great work! Hello from northwest Missouri
Love the podcast but the camera movement is all over the place.
This is like off the cuff / behind the scenes type content. Chill out. Not that big of a deal
Steve getting fat , time for a hunting trip these podcast and cooking shows are boring.