Welcome to the Monday Minute of the Hunt Backcountry podcast. Thank you so much as always for tuning in. Steve, I do them in doing good. Yeah, I was your weekend.

It was good man. Signs of spring like we've definitely been getting some good weather and just enjoying being outside for sure. So getting excited to get out and chase some bears and may we kind of set some dates for hunt.

Jakey's coming out my way next weekend. We're gonna run after some turkeys and see what happens. So yeah, getting excited. Nice. Yeah, how about you?

Jake, we need to do that. It was Final Friday podcast here in the middle of the month. Yeah, Final Friday. That was definitely the last.

What should have been the Final Friday was right in the middle of K4 launch and things were a bit chaotic and just had bigger priorities. That's for danger. Yeah.

Cool. Let's dive into some listener questions as always guys. Thank you for sending them over. We're gonna do a mix of different topics today. Some came through from speak pipe. Some came through from emails.

Let's start with one Steve that came through from email and I think is one of those interesting questions that we have.

I don't know we have great answer for because I feel like you and I are pretty standard at this topic, but a question we've gotten a lot. I'll read one example of it.

So this question is for both Steve and Mark after seeing all the big game taken by you guys on Instagram.

What are your top two favorite pieces or cuts of meat and how do you prepare it?

Steve, I don't feel like we're very great examples of all of the creativity you could do with wild game, but I'll far stretch from it. What are your favorites?

I mean, for steak as always, just the backstrap that cut up and I like to just trim them up as nice as I can and then lately I've just been cooking them on cast iron.

I have the last last week I cooked some on the trigger again, which they were delicious to so yeah, honestly what for me and my family we grind the vast majority of everything that I kill just because that's what we tend to eat.

We just use hamburger for spaghetti tacos, casserole, obviously making hamburgers just it's like a for years and years and years I was taking it to the butcher and drop it off and tell him like, I just cut it up how you normally do and I'd basically always run out of hamburger and then have plenty of processed or cut up steaks and things like that leftover.

So we eventually just started going like, I just want the best steaks and then grind everything else and that's kind of what I've been doing for at least 10 plus years now and seems to work out well for us is just what we tend to use the most.

Yeah, I do feel like over some of the conversations we've had with guests on the podcast you've picked up some tips on different things or methods of either care or preparation that I think you've implemented.

Thinking of things like the cold water soak the heavy salty, which I think was from bloom quiz things like that so any any of those come to mind of like maybe things you've changed in the last 10 years primarily from here from the podcast from guests.

Oh, the cold water thing absolutely for thawing out the meat it does it very quickly and works awesome.

That certainly pulling out I mean I'm feel so unqualified to talk as a chef here because I just not.

It's certainly that pulled that up from bloom quiz on I'll make sure I'll pull the meat out and set it on the counter for a good hour before I cook it.

So it reaches room temperature and then it's going to cook more evenly you're going to get just a better tasty meat at the end of that and do that salty and said the same time so just put a bunch of salt on there that hour prior that it certainly tastes very good.

Yeah, I'm pretty much the same guys were I don't know I'm just very utilitarian I certainly enjoy and use a lot of ground meat for sure and then I just do like the stakes roasts and ground and for stakes for me those are generally like you said Steve for me as well going to just be in cast iron I've just found it for me much easier.

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