4.9 • 37.5K Ratings
🗓️ 20 July 2017
⏱️ 129 minutes
🧾️ Download transcript
Steven Rinella talks with Chef Josh Skenes, along with Janis Putelis of the MeatEater crew.
Subjects Discussed: how to cook beaver tail; industrialized food versus "real" food; Saison: the focus is purely on taste; closed-loop agricultural systems; you can't ever replicate the true taste of nature; how to deal with the lack of consistency in wild game, and whether or not that's actually an issue; proper shot placement; monolithic bullets; stomper bucks in Idaho; caviar from white sturgeon, shovelnose sturgeon, paddlefish, and lake whitefish; Steve and his fake uncle Don trollin’ for striped bass in front of San Quentin Prison; fishing for diamond turbot; ike-jime, or how to run a wire through a fish's spine to make it taste it real good; headshots; box crab; monkeyface eels; safe mold versus shitty mold; and more.
Join Steven Rinella, Ryan Callaghan, and other surprise guests for a live recording of his popular MeatEater Podcast. Tickets for a raffle, with high-end prizes from Yeti, Vortex Optics, First Lite, Stone Glacier, Savage Arms, Benchmade Knife Company, Schnee’s, Weston, and Seek Outside will be sold at the event. Raffle proceeds benefit Backcountry Hunters and Anglers. Raffle winners will be drawn following the podcast recording and Steven will be on hand signing books
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0:00.0 | This is the meat eater podcast coming at you shirtless severely bugged |
0:13.8 | bitten in my case underwear. |
0:15.3 | Listen. |
0:16.3 | Let me feed our podcast. |
0:18.1 | You can't predict anything. |
0:20.4 | Presented by First Light, go farther, stay longer. |
0:27.4 | As we get into talking about different food, I feel like it is an important thing to |
0:31.4 | clarify here is like last night, me and Janus ate dinner at Josh's restaurant, but we've |
0:42.2 | also hung out a bit and just socially and had some wild game that Josh and friends, mostly |
0:53.9 | by Joshua or Josh. |
0:57.8 | Josh has gotten from friends or harvested himself. |
1:02.7 | If one were talking, it sounds like there is confusion between what we consumed in the |
1:07.8 | restaurant and what we consumed, for instance in my hotel room last night, bear in mind |
1:13.9 | that there is important distinctions there between commercially produced meat that can be |
1:21.3 | sold in a restaurant and sport harvested meat and fish that you can just get from yourself |
1:28.3 | or be gifted to you from a friend and share with other friends when there is no financial |
1:32.8 | transaction going on. |
1:35.4 | Just bear in mind as we talk, I'm not going to go in and clarify all this stuff all the |
1:39.4 | time, but it is an important distinction and I just want people to be aware of that as we |
1:42.8 | march through some of the foods we are going to be talking about. |
1:46.5 | Josh Gaines says on restaurant, does it annoy you? |
1:51.3 | Does it annoy you when, if you look at sazon online, there are two things that people |
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