Chef Corey Freeman: The Hunting Chef Chasing 49 States

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You're gonna marinate that turkey overnight.
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Um, you're gonna cut it into the size pieces that you want.
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I prefer, you know, bite-size so that way you don't get too much of a mouthful after you breathe, uh batter it and fry it.
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Um you're gonna marinate it in sword sauce, ginger, and garlic, and a little bit of honey overnight.
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Um and then you mix up a tempura batter with some tonic water.
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Um the carbonated water is a big factor in your tempura batter.
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It just makes it very light and crispy.
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Yeah.
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And he also had uh Tim Harris, one of our hunters that friends that come and hunted with us, killed a big gobbler.
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He brought us some tomahawk steaks and some ribey and wagyu.
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And and he he uh and Corey went and bought some camel boots on my feet, bowing my hand, walking in the early dawn to climb up in my stand.
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But Alex I know it's about food plot planting time.
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What are you gonna plant this year?
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Okay, in the spring, I like to plant different things and also in the fall, but my go-to all the time is the Eagle Seed Smorgage Board because it has a variety of blends.
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You know, when I was a kid, and even as an adult, I love to go to a smorgasbord.
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I bet it's the same for deer.
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It is.
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They have a variety to choose from.
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Still eating one thing all the time, they got a bride, just like you walking into a restaurant.
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Get smorgasboard today and you'll hold more deer and turkey.
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How can I go about getting that smorgasboard?
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Go to a dinner near you or go to www.egalseed.com.
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Wise Technologies presents.
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Welcome to American Roots Outdoors.
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We are in the studio K Country 95 with Redbone on the boards.
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And Redbone, yes, sir.
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Congratulations to the fair Lady Bobcat.
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Absolutely.
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Final four.
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Uh Final Four.
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And of course, you know, the day didn't turn out like we wanted on Monday.
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They finished fourth, didn't win a game Monday.
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But, you know, when you're playing teams like Kenneth and uh uh who's the other one that played Kenneth and they played uh all the team from up north of Springfield Class V schools.
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And we're a small class three.
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You know, it it it hardly does things fair, but that's the way it goes when you play softball in the spring.
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They only have two classes uh uh but uh yeah, first time in history.
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Congratulations.
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First time in history to the final four.
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Yeah, named coach of the year in the SCA and in the district and in the regionals, and a whole bunch of girls from around the region, including a couple of Liberty Lady Eagles.
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You'll make it the all SCA and all districts, all regionals.
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So congratulations to y'all.
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But yeah, fair lady badcast, that was pretty special.
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Yes, sir.
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Here's some public announcements here.
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Current River Smallmouth Association is holding its first tournament this cut this Saturday when you're listening to this show at Van Buren, Missouri.
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It's a two-man team tournament.
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You weigh in five smallmouth, no largemouth.
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Your boat must pass rules and regulations of the Missouri Water Patrol, and all MDC rules and regulations apply to this tournament too.
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So turn this weekend, River Masters Elite Series Tournament is coming up June 6th.
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Okay.
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June 6th, that dollar from Missouri, you fish this tournament by yourself.
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Did you know we give over 60 rod and reel combos to kids last year?
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Rivermasters did.
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I did know that, yeah.
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Yeah, then we took and give uh$250 a year to some senior citizens organization out of our extra funding we have left.
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Very cool.
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So if anybody would like to sponsor Current River Smallmouth Association, they can contact Aaron Nicholson and his board.
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And if you'd like to sponsor Rivermasters, it's only$100 a year.
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Your name goes on the weighing board and we promote you in social media.
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We talk about you at every tournament.
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You help us buy the trophies and you also help us buy those rod and reel combos for the kids.
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Yeah, and of course, at June 6th, you know, that's also the free fishing weekend.
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It sure is.
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In Missouri and Arkansas, so for more information about River Masters, message us on Facebook and Messenger, and we'll help you get set up.
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You must have a top five finish to fish Rivermasters.
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Right.
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You don't have to have a top five to fish Curt River Smallmouth.
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Right.
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Yeah.
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I want to give a big shout out to everybody in Salem, Arkansas.
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I had such a great time, Redbone, down there with Kentucky headhunters.
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Richard Young is hilarious, and man, they put on a great show.
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I estimated, I'm just roughly guessing, between seven and nine hundred people there at concert.
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Yeah, and um, yeah, everybody seemed to enjoy it.
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I know my my sons went, uh, Adam and uh Michael, and they said it was really good, especially the last 30 minutes.
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They said it was really good when they started doing all the Kentucky Headhunter songs that everybody knows.
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But they said, man, old guys, they can still play.
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Oh man, the Anderson, the lead guitar player, he was playing the slide too, and he does some cool stuff.
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And Freddie done his drum solo like he always does.
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Oh, yeah.
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I drove my old 55 shoey down there.
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Oh, did you really?
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By myself.
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Okay.
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Yep.
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And uh had a good time with Freddie and and uh Richard and all of them on the bus and just visiting with them.
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You know, none of the guys drink.
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Richard had one beer and even chewing on a cigar when I got on the bus.
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Well, I that's what he said there, and that you know, we had him on the on the show.
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He said, Yeah, we'll chew on a couple of cigars and uh just in those guys are just enjoying life right now.
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I mean, there's no pressure on them.
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You know, when they were younger, there's all the pressures of being a a current contemporary country group.
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But now, I mean they're just and I don't mean I don't mean this to be negative.
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Now they're just resting on their laurels.
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Yeah.
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They got enough kids, they got enough uh, you know, name recognition, they can just go out and have fun and do their thing.
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And uh I think that's what was beautiful about the Richard Young interview that we did.
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And they had them on my show the next day or on Friday, and then we had the show on Saturday.
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But uh they're just enjoying life.
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Yes, they are.
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And I I want to make another announcement.
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Clarksdale, Missouri, northern Missouri, Pops Events is putting on a huge outdoor concert.
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And they got CeCe and Trevor Dawson performing in Clarksdale, Missouri this this coming weekend.
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But also a huge, huge announcement.
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Hannah Harper will be playing a concert in Corning, Arkansas with Pops Events.
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And it's almost sold out.
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If you want tickets, you better call because he said he's never seen somebody sell so many tickets so quick.
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Yeah, and boy, you know, she is just she just tearing it up out there.
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She is, you see, she was at uh seven something, seven club drink down that was playing, and she did a live feed.
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I saw I saw I saw one of those, you know, somebody posted a picture of them and Hannah and you know where they were.
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I thought, well, maybe, maybe she's working there.
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But no, they just did it, they just did a promotion.
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And she was like, probably not sing music.
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Other than sing music, which is work.
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Well, it is work.
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Uh, but from she was there from 11 to 1 just meeting the customers in the drive-up line because it's a drive-up place.
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Seven brew.
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Yeah, seven brew, taking pictures and just having a good time.
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And good for her.
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Yeah.
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Man, we've got a great show line up, Redbone.
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Before we go to break, and I know you want to mention something quick.
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Go ahead.
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Yeah.
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Well, speaking of Hannah Harper, you know, one day on the Redbone show, I played String Cheese.
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And uh somebody recorded me doing it because I had promoted that we were gonna, it was after she won the American Idol.
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And I went and I got the version that she did on her on her uh uh audition.
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Yeah.
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Yeah, on the audition.
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And I played it, and my daughter, who works at the hospital in Mountain View, uh Jessica, she knows somebody that she passed it along to, and they went and showed it the video just of the radio and her song playing.
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And uh Hannah was like, oh my gosh, I never thought I'd ever get a song played on the Redbone show.
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But she did.
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So I thought, well, that's pretty cool.
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Tell her to call me and we'll put her on the redbone show.
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Well, her dad's a good friend of mine, Dalton, all of them.
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They're my friends.
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We'll get them on the show sometime.
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But anyway, hey, we got a great guest coming on here.
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If you love to cook and you love turkey hunting and deer hunting, you're gonna love this guy.
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And Mr.
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Corey Freeman from Ohio, who is a chef and he hunted, he's trying to fulfill his hunt.
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49 states to kill turkeys in 49 states.
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He's going to join us.
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We're gonna go do a break and we come back.
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You're gonna talk with Corey Freeman about who he is, where he attended culinary school, and what states he's taking gobblers in.
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Don't go away.
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We'll be back with more right after this.
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Hey, y'all, it's Tyler Farr, and you're listening to my good buddy, Mr.
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Alex Rutledge on American Roots Outdoors.
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Hutting off the farm, wishing on some love.
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I've been on a big boy for a while.
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I can load him in the back of my body.
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Redbone.
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Wiseye has just gotten better with these new cameras that it came out with.
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How can it get better?
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Well, they got the new mini and they've got the new DC2.
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Yeah, DC2, you can actually go live anytime you want and film your own hunts with the Wiseye Data cam.
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Now, wait a minute.
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You mean I could be getting ready to shoot a deer and I could go on my phone and activate my camera and boom, film your own hunt.
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Well, that's amazing.
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That's amazing.
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Okay, Alex, you convince me.
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How do I get one of these cameras?
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Go to a dealer near you or go to wiseitech.com or your tech.
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Take it to a film.
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A crowd's a crack.
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A big old hair.
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12-point hunting blinds presents.
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Welcome back to American Reach Outdoors.
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And like we said in segment one, if you love to cook and you love turkey hunting and deer hunting, you're gonna love this guy.
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Corey Freeman, welcome to the show.
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Chef Corey Freeman that's hunting the 49 states.
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Welcome to the show.
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Thank you.
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Thank you, guys.
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So where are you at today, Corey?
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How today I'm up at the uh corporate office at uh for Taher, the company I work for working on some recipes from our trip to Italy to uh serve to the public schools next year.
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Really?
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Yes, sir.
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Okay, so y'all, I mean, my wife is the food service director at one of the local schools.
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So you provide the stuff and then uh they they sell it to schools?
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How's that work?
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Yeah, basically, so Taher is a uh food service management company, and our goal is to bring back cooking into the schools.
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Um our goal is 75% from scratch, um, using local ingredients as much as we possibly can and just elevating the school's food service.
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Okay, now is that something that is going on nationwide, or is that something just that you're doing locally or regionally?
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We're in 40 states.
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Uh possibly a few more.
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So, yeah, we're in a few.
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We've got some private accounts, um, we've got some government buildings that we also manage.
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Um, but the big thing is we take an international trip every year and we eat for a week and we bring these recipes to give these experiences to the kids.
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So, where are you going this time?
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Um, I heard the rumor next year may be Japan.
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Really?
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Yes, sir.
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So, real quick, who is Corey Corey Freeman?
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Ah man, I'm just a little guy now.
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Uh no, I uh I run an apple orchard in Ohio.
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It's been in my family for five generations since eighteen eighty-five.
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Um, I'm a chef part-time, I'm a hunter full time.
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Um just enjoy the outdoors, enjoy foraging, enjoy eating good and sharing, you know, food with people.
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So so so tell everybody how you come about you and I meeting.
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This is crazy, Red Bull.
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Check this out.
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Yes.
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Everywhere I go, um, obviously I'm chasing 49, so anytime I'm in a new state, the first thing I usually ask is, has anybody got any turkeys I can hunt?
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Um they uh they introduced me to your wife, and when she told me, she's like, I'll have my husband call you.
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And when she told me your name, I was like, Man, there ain't no way he's gonna call me.
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You know, he's too big for me.
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Well, it wasn't an hour later, and I got a phone call and got invited to camp.
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And man, I tell you what, it's been a blessing to be able to meet these guys.
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That's pretty cool, pretty cool.
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So so so he comes to camp, Red Bone.
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You ready for this?
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I said, here's the deal.
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You can come and stay with us, and I've got a special guest in camp, but you can't talk about it.
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I said, the special guest is Tyler Farr.
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He goes, Why?
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I said, Yeah, I said, Will you shift for us?
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He goes, I'll buy food and everything if you let me stay and hang out with you guys and hunt with y'all.
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So he came and spent, what, three or four days with us, and uh, we won't give a shout out to our buddy Remington that puts you on some turkeys over around Doug's County, too.
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Yeah, absolutely.
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We won't talk about the mess.
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Yeah, we won't talk about the mess.
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But but Remington Hill, what a great young man.
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I look forward to working with him.
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He's gonna run the camera for us too, some red bone, in the future here.
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So so back to your your chasing 49.
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Explain chasing 49 to to our listeners real quick.
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So it's became pretty popular.
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Um the first guy that I knew um to finish it was Dave Owens.
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Um and I watch him um you know, a big believer in him.
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And I just thought, what a goal to set to not only be able to harvest a turkey in 49 states, but just to be able to be in the woods in 49 states and see the beauty that nature has.
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Um it's not always it's not always about the harvest.
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Obviously, that's the main goal when we're going, but you gotta slow down and appreciate the woods.
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Well said, Rebo.
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Yeah, I I'm sitting there thinking 49.
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I'm assuming that Alaska is the only one that you won't uh try and kill a turkey.
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Yes, sir.
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There's no turkeys.
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If there was, I'd be like, it'd be frozen.
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No, I'm uh I'm gonna save Hawaii, I think, is Hawaii's gonna be my final stop.
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Um me and the wife are gonna go out there and we'll try and get it done.
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Um when I reach that time, I think that'll be uh a pretty special, special place to harvest.
00:14:24.159 --> 00:14:25.840
Hey, b back on who you are.
00:14:26.080 --> 00:14:27.919
Where did you attend culinary school?
00:14:28.080 --> 00:14:30.080
Tell the you're gonna love this red bowl.
00:14:30.559 --> 00:14:35.600
So right out of uh right out of high school, I went to La Cordon Blue in Orlando, Florida.
00:14:37.039 --> 00:14:46.799
So while I was there, um I d I did the schooling and while I was in school I worked for the number one Italian restaurant um in Florida at the time.
00:14:46.960 --> 00:14:48.799
Enzo's Italian on the lake.
00:14:48.960 --> 00:14:50.159
Um a lot.
00:14:50.320 --> 00:14:53.440
And I just kept growing from there on.
00:14:53.679 --> 00:15:01.200
So I lived in Florida, I grew up in Florida um until I was twenty two years old.
00:15:01.360 --> 00:15:03.440
Um I took a job in Alabama.
00:15:03.759 --> 00:15:13.919
I stayed in Alabama for a year and then I got a phone call from my father um who had moved up to our family's orchard and said, Hey son, uh we want to keep this orchard going, I'm gonna need a little bit of help.
00:15:14.080 --> 00:15:16.720
So I talked to my wife and she's like, Let's do it.
00:15:17.039 --> 00:15:21.279
So from there on we moved up to the apple orchard and that's what landed me in Ohio.
00:15:21.919 --> 00:15:22.639
What kind of apples?
00:15:22.720 --> 00:15:25.279
I was gonna ask earlier, what kind of apples do y'all grow?
00:15:25.679 --> 00:15:27.679
So we've got thirty different varieties.
00:15:27.840 --> 00:15:28.000
Okay.
00:15:28.639 --> 00:15:30.720
I'll tell you about a special one to me.
00:15:30.799 --> 00:15:34.159
So Hoople's the name of our fruit farm is Hoopal's Fruit Farm.
00:15:34.399 --> 00:15:37.360
Um we've actually got our own variety of apples.
00:15:37.519 --> 00:15:39.440
It's uh Hoople's antique gold.
00:15:39.679 --> 00:15:44.320
It's uh placed second in apple tasting competitions overseas.
00:15:44.559 --> 00:15:47.679
It's just a really, really amazing special apple to us.
00:15:47.840 --> 00:16:00.480
Um besides that though, we grow a lot of antique varieties, heirloom varieties, summer Rambos, um spy golds, antique golds, a lot of stuff that you're not gonna see in a grocery store per se.
00:16:02.720 --> 00:16:06.399
What's the chance of you're you guys are coming back this summer, right?
00:16:06.960 --> 00:16:07.759
Oh, yeah, yeah.
00:16:08.159 --> 00:16:10.080
He's bringing his family down to spend a couple days.
00:16:10.320 --> 00:16:13.200
Maybe while he's in, we'll have him come in the studio with with us.
00:16:13.519 --> 00:16:16.320
I think I'll buy some apples from you, so we'll red bone.
00:16:16.879 --> 00:16:18.480
No, I ain't selling them to you guys.
00:16:18.639 --> 00:16:19.279
I'll bring them.
00:16:20.000 --> 00:16:21.600
Well, go ahead.
00:16:21.840 --> 00:16:25.919
You know, we've only got just uh a few seconds left here, but did you ever cook apples?
00:16:26.159 --> 00:16:26.639
Oh yeah.
00:16:26.879 --> 00:16:28.159
Oh, absolutely.
00:16:28.320 --> 00:16:37.279
Um, you know, one of the things that immediately comes to mind is a apple cider or apple um, yeah, sorry, apple cider glazed pork chop.
00:16:37.440 --> 00:16:44.320
That's probably my talk about that as we uh continue here, but we do need to take a break.
00:16:44.399 --> 00:16:48.399
And we'll be back more American Roots Outdoors with Alex Rutledge and Friends right after this.
00:16:48.559 --> 00:16:54.240
This is Brenda Valentine, and you're listening to American Roots Outdoors with Alex Rutledge and Friends.
00:17:03.519 --> 00:17:06.480
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Eagle Seed presents.
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Welcome back to American Reach Outdoors.
00:17:45.759 --> 00:17:49.359
We are in the studio, K Country 95 Thayer, Missouri.
00:17:49.599 --> 00:17:56.319
Like to thank all of our radio partners who bring uh great partnership with us and help us bring the shows to everybody.
00:17:56.480 --> 00:17:58.799
We're airing in 19 countries now, Redbone.
00:17:58.880 --> 00:17:59.200
It's crazy.
00:17:59.359 --> 00:18:00.240
I know it is crazy.
00:18:00.400 --> 00:18:00.640
Yeah.
00:18:00.799 --> 00:18:07.440
So all of our local radio partners and all of our national podcast partners, thank you so much for being a part of it.
00:18:07.599 --> 00:18:12.160
And again, what a great guest we have on the show today, Corey Freeman, Redbone.
00:18:12.319 --> 00:18:13.599
I know, Chef Corey.
00:18:13.680 --> 00:18:24.160
So, real quick, if you can do it real quick, I know Alex got some other things I want to talk about, but I gotta hear this recipe for this apple cider glaze pork chops.
00:18:25.519 --> 00:18:29.519
Uh yeah, so basically, um you start with a good apple cider.
00:18:29.599 --> 00:18:31.200
Not all apple cider is created equal.
00:18:31.440 --> 00:18:33.359
So you want to start with a good product.
00:18:33.519 --> 00:18:52.559
Um, and basically you're gonna take a reduction, um, put it in a pot, you know, put it on the stove, and you're gonna put it on medium heat, and you're gonna reduce that apple cider with some black peppercorns, maybe a little bit of garlic, some thyme, um, maybe some shallots, and you're gonna reduce it until it gets tacky and sticky, and it turns into a glazed consistency.
00:18:52.799 --> 00:18:57.039
Um before that, I've already I brine all my bone and pork chops overnight.
00:18:57.200 --> 00:19:03.359
And brine is a mixture of salt, sugar, and whatever spices or aromatics you want to add.
00:19:04.160 --> 00:19:04.400
Okay.
00:19:04.960 --> 00:19:11.279
I brine your pork chops overnight, put it on the grill, you grill your pork chops to 145 no longer.
00:19:11.440 --> 00:19:14.000
It has to come off the grill at 145 degrees.
00:19:14.160 --> 00:19:16.079
Otherwise, it'll be dry and overcooked.
00:19:16.559 --> 00:19:18.240
Um it's off the grill.
00:19:18.400 --> 00:19:22.079
You let that pork chop rest for a few minutes, it'll absorb a lot of those juices.
00:19:22.240 --> 00:19:27.680
Um, if you don't let it rest and you go to cut it immediately, you're gonna lose all your moisture out of that pork chop.
00:19:27.839 --> 00:19:28.720
So it's very important.
00:19:29.759 --> 00:19:36.640
Then you just simply take spoonfuls of that glaze, you can strain all the aromatics out and put that glaze right over the pork chop.
00:19:36.799 --> 00:19:42.559
You can serve it with some grilled apples, a nice arugula salad, um, roasted potatoes, you name it.
00:19:42.720 --> 00:19:44.640
It's just a good classic solid recipe.
00:19:44.880 --> 00:19:47.119
Yeah, I'd want to serve it with all of the above.
00:19:47.359 --> 00:19:59.039
Hey, we're gonna talk about your family, your wife, and your kids here in a second, but I want you to tell Redbone and our listeners what you prepared for Tyler Farr and our family uh at at Turkey Camp the Spring.
00:19:59.279 --> 00:20:00.079
Check this out.
00:20:00.319 --> 00:20:01.039
Yeah, absolutely.
00:20:01.119 --> 00:20:02.240
So I we were lucky enough.
00:20:02.400 --> 00:20:03.920
I was struggling, couldn't get a turkey down.
00:20:04.000 --> 00:20:11.839
Tyler had shot a turkey, so we made uh karagi don, which is a Japanese Japanese fried chicken recipe.
00:20:11.920 --> 00:20:14.319
Um, but obviously we use wild turkey.
00:20:14.480 --> 00:20:19.440
And uh I served it over an Asian slaw with a uh spicy cookie on top.
00:20:20.079 --> 00:20:20.640
Wow.
00:20:20.960 --> 00:20:22.160
And how do you prepare that?
00:20:22.240 --> 00:20:25.200
Tell everybody real quick, just real quick, how do you prepare it?
00:20:25.839 --> 00:20:28.240
Marinade, you're gonna marinate that turkey overnight.
00:20:28.319 --> 00:20:30.400
Um, you're gonna cut it into the size pieces that you want.
00:20:30.480 --> 00:20:36.160
I prefer, you know, bite-sized so that way you don't get too much of a mouthful after you batter uh batter it and fry it.
00:20:36.319 --> 00:20:41.599
Um you're gonna marinate it in soy sauce, ginger, and garlic, and a little bit of honey overnight.
00:20:41.839 --> 00:20:45.759
Um and then you mix up a tempura batter with some tonic water.
00:20:45.839 --> 00:20:50.400
Um the carbonated water is a big factor in your tempura batter.
00:20:50.480 --> 00:20:52.640
It just makes it very light and crispy.
00:20:53.039 --> 00:20:53.279
Yeah.
00:20:53.680 --> 00:20:58.880
And he also had uh Tim Harris, one of our hunters at friends that come and hunted with us, killed a big albert.
00:20:59.039 --> 00:21:07.759
He brought us some tomahawk steaks and some rib eyes and wagu, and and he he uh and Corey went and bought some ribs and some chicken pies.
00:21:07.920 --> 00:21:08.960
Talk about that.
00:21:09.279 --> 00:21:15.200
Yeah, so we uh um he had these big, beautiful tomahawk steaks, and we fired up the smoker.
00:21:15.359 --> 00:21:18.880
Um Oklahoma Joe's the same thing.
00:21:19.119 --> 00:21:22.960
Oklahoma Joe's, they put some smoke to them and it put a nice char on them as well.
00:21:23.200 --> 00:21:24.640
Um they were just so flavorful.
00:21:24.799 --> 00:21:27.039
We cooked those to a medium rare.
00:21:27.279 --> 00:21:31.759
Um I know most people are gonna squeam a little bit, but the more you cook the beef, the tougher it's gonna get.
00:21:31.839 --> 00:21:32.079
That's right.
00:21:32.240 --> 00:21:36.960
Um if you start start with a quality beef, um, you really do not want to overcook that.
00:21:37.200 --> 00:21:38.000
It was delicious.
00:21:38.559 --> 00:21:39.759
A dry rub on 'em.
00:21:39.839 --> 00:21:42.319
We grilled them until they had a nice char on the outside.
00:21:42.400 --> 00:21:47.440
We let 'em rest and we sliced them up and everybody uh everybody indulged themselves in it.
00:21:47.920 --> 00:21:49.279
I got pictures of it.
00:21:49.359 --> 00:21:51.440
I I think I sent them to you, didn't I, Corey?
00:21:51.920 --> 00:21:52.559
Yeah, oh yeah.
00:21:52.720 --> 00:21:54.880
Yeah, we got that's gonna be in our book someday.
00:21:55.039 --> 00:21:55.200
Yeah.
00:21:55.279 --> 00:21:58.079
And that wagoo beef, it is really good for grilling.
00:21:58.720 --> 00:22:02.400
It is, it is, it's got a big Very, very high fat content, which exactly.
00:22:02.640 --> 00:22:04.559
Everybody knows fat equals flavor.
00:22:04.960 --> 00:22:05.359
That's right.
00:22:05.519 --> 00:22:07.359
Well, I must be delicious then.
00:22:09.359 --> 00:22:10.559
I'm drooling right.
00:22:11.519 --> 00:22:14.880
So talk about your wife and your babies right quick.
00:22:15.200 --> 00:22:18.000
Yeah, so my wife, she uh her name is Bridget Freeman.
00:22:18.079 --> 00:22:22.720
She is a middle school agriculture teacher, which pairs well with me being a chef.
00:22:22.880 --> 00:22:31.279
Um I get a lot of my foraging knowledge and a lot of just my general ingredients um knowledge from her, uh being an agriculture teacher.
00:22:31.440 --> 00:22:35.440
She graduated from University of Florida with a master's in ag education.
00:22:35.680 --> 00:22:38.160
Um now we both live on the apple farm.
00:22:38.240 --> 00:22:42.319
I've got two beautiful kids, um, daughter Lakin, a son Easton.
00:22:42.400 --> 00:22:46.319
Um this was actually the first season I was able to take my daughter Lakin out turkey hunting.
00:22:46.400 --> 00:22:50.240
Um we absolutely had a blast.
00:22:51.599 --> 00:22:54.559
They are definitely the light of my life, that's for sure.
00:22:54.799 --> 00:22:58.480
Yeah, so Corey got to use my turkey calls for the first time this year.
00:22:58.640 --> 00:23:04.160
If you don't mind, I don't mean to put you on the spot, but what give your honest opinion of my calls.
00:23:04.640 --> 00:23:05.519
I really enjoyed them.
00:23:05.680 --> 00:23:10.240
Um I believe it was the E two fifty fifty?
00:23:10.480 --> 00:23:10.880
Yep.
00:23:11.279 --> 00:23:14.160
Yep, I believe that's the one I've been using the finish with.
00:23:14.400 --> 00:23:20.720
Um you know, you get that bird out there to 90 yards and they always seem to want to wait.
00:23:21.440 --> 00:23:23.200
So switch them to them calls.
00:23:23.279 --> 00:23:31.599
You get real light on them, they're real clean sounding, um, not a lot of rasp to them, and I really do think that was the game changer for me this year.
00:23:31.680 --> 00:23:34.240
Just cleaning up that rasp in a diaphragm.
00:23:34.480 --> 00:23:36.880
Yeah, make it sound like a younger hen and subtle.
00:23:37.119 --> 00:23:37.839
Yeah, subtle.
00:23:38.559 --> 00:23:41.359
Everybody's blowing an old raspy hand call.
00:23:41.599 --> 00:23:45.279
Um and the goal when you're hunting public is to be different, sound different.
00:23:45.359 --> 00:23:45.599
Yes.
00:23:45.920 --> 00:23:46.079
Yes.
00:23:46.319 --> 00:23:50.160
Don't want to sound like the the last guy that walked down that login road.
00:23:51.359 --> 00:23:52.559
Well said, buddy.
00:23:52.720 --> 00:23:53.279
Well said.
00:23:53.519 --> 00:23:53.680
Yeah.
00:23:54.000 --> 00:23:56.160
Like that tube call getting a little better on it.
00:23:56.480 --> 00:24:03.599
Oh, yeah, that tube calls is a game changer as well, Redbone, and you know it'll make turkeys gobble that most calls won't.
00:24:03.759 --> 00:24:04.880
You agree, Corey?
00:24:05.119 --> 00:24:06.319
Yep, it's just different.
00:24:06.400 --> 00:24:08.240
It's that it's that different sound.
00:24:08.319 --> 00:24:15.440
Um, there's so many people that blow the same calls, and you just have to be different once you're hunting pressured birds.
00:24:15.519 --> 00:24:19.359
I mean, they've heard 40 people blow a raspy hen call at them.
00:24:19.680 --> 00:24:23.599
How many how many turkeys have you killed in how many states so far?
00:24:24.799 --> 00:24:28.480
Um well this year alone I knocked off three new states.
00:24:28.559 --> 00:24:31.519
Um I believe I'm at 11 states right now.
00:24:31.680 --> 00:24:35.119
Um, would have been 12, but obviously I still have to.
00:24:35.279 --> 00:24:35.839
Well, you'll come back.
00:24:36.000 --> 00:24:37.599
You'll come back next spring with me.
00:24:37.920 --> 00:24:38.559
Oh, absolutely.
00:24:38.720 --> 00:24:39.759
Yeah, I'm still mad at him.
00:24:39.920 --> 00:24:40.079
Yeah.
00:24:40.720 --> 00:24:41.839
And we're we're talking.
00:24:41.920 --> 00:24:44.240
I'm gonna I'm gonna make the announcement right now.
00:24:45.039 --> 00:24:51.680
Tyler Farr said, Alex, do you want to do some turkey camps together next year?
00:24:51.839 --> 00:24:57.839
And I'll do acoustics every night, and we bring in hunters and we'll do some camps in different states.
00:24:57.920 --> 00:24:58.559
I said, Yes.
00:24:58.720 --> 00:25:01.279
I said, I got one one request.
00:25:01.359 --> 00:25:05.200
I said, we've got to have Corey Freeman come and cook for us as our chef at every camp.
00:25:05.440 --> 00:25:07.680
And Corey has agreed to do that.
00:25:07.920 --> 00:25:09.200
Oh, wow, that's fantastic.
00:25:09.519 --> 00:25:17.440
We're talking about doing turkey camps in different states uh with Tyler Farr, Corey Freeman, Chef Corey, and Allie Trutled next spring.
00:25:18.000 --> 00:25:18.880
Wow, that's cool.
00:25:19.039 --> 00:25:19.359
Yeah.
00:25:19.680 --> 00:25:22.240
I might need to go to one of those just so I can watch Corey cook.
00:25:22.400 --> 00:25:24.240
Well, you'll see him at my house next spring.
00:25:24.400 --> 00:25:26.079
He'll probably spend three or four days with me.
00:25:26.160 --> 00:25:26.480
Yep.
00:25:26.640 --> 00:25:27.599
And Linda Mower.
00:25:28.079 --> 00:25:29.359
So what do you think of Ren?
00:25:29.680 --> 00:25:31.039
Oh, your granddaughter?
00:25:31.200 --> 00:25:32.079
Yeah, Ren.
00:25:32.960 --> 00:25:35.440
He is absolutely a hoot.
00:25:35.519 --> 00:25:39.359
She is a Cory and Holder, Tyler Holder.
00:25:39.440 --> 00:25:40.480
We're gonna go to a break, everybody.
00:25:40.640 --> 00:25:45.920
We come back, we're talking more with Corey Freeman, Chef Corey, the hunting chef.
00:25:46.079 --> 00:25:47.039
Don't go away.
00:25:47.200 --> 00:25:49.200
We'll be back with more right after this.
00:25:49.440 --> 00:25:50.079
Hey, everybody.
00:25:50.160 --> 00:25:53.039
This is Cody Huff, Fastmaster League Series Pro.
00:25:53.119 --> 00:25:56.640
You're listening to American Roots Outdoors with Alex Rutledge and Friends.
00:25:56.960 --> 00:25:59.200
What the wind might do.
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American Roots.
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Hey everybody, Alex Rutledge, I'm excited.
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I can tell you about 12 point hunting box.
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Morning D ammunition presets.
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Welcome back to America Reach Outdoors in the studio with Redbone on the board.
00:26:50.079 --> 00:26:53.839
Again, our special guest, Chef Hunting Corey.
00:26:54.319 --> 00:26:54.880
That sound right?
00:26:55.359 --> 00:26:55.920
Hunting Chef.
00:26:56.079 --> 00:26:57.200
Hunting Chef Corey.
00:26:57.279 --> 00:26:57.680
How's that?
00:26:58.319 --> 00:26:58.880
That's good.
00:26:59.119 --> 00:26:59.279
Yeah.
00:26:59.519 --> 00:27:01.279
I say Chef Corey the hunter.
00:27:01.680 --> 00:27:01.920
Oh.
00:27:02.079 --> 00:27:03.119
Chef Corey the Hunter.
00:27:03.359 --> 00:27:03.599
Okay.
00:27:03.759 --> 00:27:04.319
Either way.
00:27:04.480 --> 00:27:08.000
But anyway, this guy is an absolute blast to hang with.
00:27:08.160 --> 00:27:10.000
His food is fabulous.
00:27:10.160 --> 00:27:11.279
Top shelf, man.
00:27:11.680 --> 00:27:13.440
And this guy can kill a turkey.
00:27:13.599 --> 00:27:16.640
Tell us about your huts to spring it and your techniques.
00:27:16.799 --> 00:27:24.960
Uh and I know you touched on a little bit in the last segment, but what was the secret to closing the deal on most of the turkeys you harvested this spring?
00:27:26.000 --> 00:27:28.880
So I struggled on public this year.
00:27:29.039 --> 00:27:34.400
Um my key was never giving up, stay in it.
00:27:34.640 --> 00:27:42.400
Um and always being out, looking, checking, driving fields, looking for birds.
00:27:42.480 --> 00:27:47.200
Um I had a lot of success this year knocking on doors, getting permission um in the States.
00:27:48.240 --> 00:27:57.920
It was uh it was a blessing after spending a week on public and struggling and walking fifteen, twenty miles and not even hearing a bird gobble.
00:27:58.000 --> 00:27:59.759
Um was pretty pretty disheartening.
00:27:59.920 --> 00:28:03.119
So we uh I got in the truck, called my wife and said, I'm struggling.
00:28:03.200 --> 00:28:05.359
She said, You just gotta stay in it, go find another one.
00:28:05.599 --> 00:28:07.119
And uh that's what I did.
00:28:07.279 --> 00:28:12.559
I found them, knocked on doors, um, got permissions, and went in there.
00:28:12.640 --> 00:28:14.240
You roost your turkeys.
00:28:14.720 --> 00:28:15.680
Trying to get close.
00:28:15.759 --> 00:28:19.759
It seemed like the the theme this year was getting close to the birds on roost.
00:28:20.000 --> 00:28:28.480
I don't know if it's because the hen population's back up or what, but it just seemed like a lot of these turkeys, as soon as they hit the ground, they were getting quiet.
00:28:28.640 --> 00:28:32.960
Um I killed three turkeys this year that never gobbled once.
00:28:33.599 --> 00:28:34.160
Just come in.
00:28:34.319 --> 00:28:35.039
Just come in.
00:28:35.200 --> 00:28:35.519
Yeah.
00:28:35.680 --> 00:28:35.920
Yep.
00:28:36.240 --> 00:28:39.759
So you got to hunt the Mark Twain gobblers here in southern Missouri.
00:28:39.920 --> 00:28:40.640
Talk about that.
00:28:41.200 --> 00:28:42.480
Yeah, so them things.
00:28:42.880 --> 00:28:47.680
I mean, they loved that piece of private.
00:28:47.759 --> 00:28:54.400
I sat there and watched six or seven Longbeards in a private field all day, and I could not get them to break for nothing.
00:28:54.559 --> 00:29:01.759
Um, I even called the hens in that they were with, and they would not follow them over to that private line and public line.
00:29:01.839 --> 00:29:05.920
So I I'm assuming I'm probably about the 200th guy that's that's walked down that point.
00:29:07.680 --> 00:29:09.119
They know every call by name.
00:29:09.200 --> 00:29:18.319
Oh, there there's a there's a a Quaker boy, oh, there's a Primos, there's a you know, so and so there's a cluck or there's a nanny salter call.
00:29:18.400 --> 00:29:19.839
They knew all the calls by name.
00:29:20.000 --> 00:29:20.240
Yeah.
00:29:20.559 --> 00:29:21.599
Yeah, they they knew it.
00:29:21.680 --> 00:29:25.759
It um so I knew like I knew I was gonna have to figure it out.
00:29:25.920 --> 00:29:27.920
Well, Alex was like, let me get a phone call.
00:29:28.079 --> 00:29:32.000
I got a guy, Remington Hill, and he absolutely put me on him.
00:29:32.079 --> 00:29:33.599
I just I messed it up.
00:29:33.680 --> 00:29:34.559
It was all me.
00:29:34.720 --> 00:29:37.119
That kid is a uh he's a killer for sure.
00:29:37.440 --> 00:29:41.039
Remington's a killer, he put his hand on turkeys about every day, one to two a day.
00:29:41.119 --> 00:29:42.799
And this kid's a senior in high school.
00:29:43.440 --> 00:29:43.759
Yep.
00:29:43.920 --> 00:29:45.200
And he's very respectful.
00:29:45.359 --> 00:29:47.039
That was probably the Christian boy.
00:29:47.200 --> 00:29:47.440
Yeah.
00:29:47.599 --> 00:29:53.359
Yep, it's awesome to see him in the woods at an age that he's in because just kind of dying for young kids.
00:29:53.440 --> 00:29:55.920
They're just not in the woods like we used to be.
00:29:56.000 --> 00:30:00.480
Um so it was a blessing to see him be excited about the woods.
00:30:00.720 --> 00:30:03.279
Um it just kind of brought some joy to me.
00:30:03.359 --> 00:30:06.480
And the fact that he was respectful was was really impressive to me.
00:30:06.640 --> 00:30:06.880
Yeah.
00:30:07.200 --> 00:30:10.480
All right, so chef, what was the best hunt you did this spring?
00:30:10.559 --> 00:30:11.839
And tell us about it.
00:30:12.240 --> 00:30:13.440
And where it was.
00:30:14.400 --> 00:30:15.039
Oh man.
00:30:15.200 --> 00:30:20.240
So honestly, we uh my absolute favorite hunt this spring was with my daughter.
00:30:20.319 --> 00:30:22.400
Um we didn't even see a long beard.
00:30:22.480 --> 00:30:32.480
Um, we've seen some hens, but it was just since the day she was born, I have always waited for the moments to be able to spend in the woods with her.
00:30:32.799 --> 00:30:34.160
Um and to see her excitement.
00:30:34.400 --> 00:30:36.000
It just slows you down.
00:30:36.480 --> 00:30:41.519
Everything that we walk past, because we're in a hurry, we want to get it done, we've got something else to go do.
00:30:41.839 --> 00:30:43.039
She doesn't walk past it.
00:30:43.119 --> 00:30:51.359
She stops for the turtle, she stops for the flowers, she stops for the frogs, and it really just brought me back to appreciate nature again.
00:30:52.000 --> 00:30:52.559
God's creation.
00:30:52.960 --> 00:30:53.920
God's creation.
00:30:54.079 --> 00:30:54.400
Yeah.
00:30:54.720 --> 00:30:55.440
Yep, yep.
00:30:55.680 --> 00:30:56.480
God's creation.
00:30:56.720 --> 00:30:58.640
Watching the sun, you know, sunrise with her.
00:30:58.799 --> 00:31:03.680
We did hear some long beards, but her being four, we can't really can't really run and gun.
00:31:04.000 --> 00:31:06.160
Um really feel that.
00:31:06.480 --> 00:31:08.160
Um so but we enjoyed the woods.
00:31:08.240 --> 00:31:15.839
We listened to the birds, we talked about the turkey's goblin, the turtles, and by far that was my favorite hunt.
00:31:16.000 --> 00:31:18.000
Um a successful turkey hunt.
00:31:19.279 --> 00:31:20.880
I went to New York.
00:31:21.279 --> 00:31:25.920
Um, I shot a turkey at 6 50 in the morning in New York.
00:31:26.079 --> 00:31:26.319
Wow.
00:31:26.559 --> 00:31:28.720
Had plenty of moved to Michigan.
00:31:28.880 --> 00:31:31.200
Um, so I hustled back to the truck.
00:31:31.359 --> 00:31:34.000
I drove to Michigan, which was seven and a half hours.
00:31:34.160 --> 00:31:39.759
I got to the woods at three o'clock, and I ended up tagging a Michigan bird at 6 45 that afternoon.
00:31:39.920 --> 00:31:43.039
So I killer, man.
00:31:43.200 --> 00:31:44.000
He's a killer.
00:31:44.240 --> 00:31:44.720
Wow.
00:31:45.440 --> 00:31:46.160
It was awesome.
00:31:46.400 --> 00:31:52.319
So after talking and listening to Corey, what a fine man.
00:31:52.559 --> 00:31:53.680
Yeah, what a fine man.
00:31:53.759 --> 00:31:57.759
And also, I know you're you're after 49 or a bird in every state.
00:31:57.920 --> 00:31:58.960
49 states.
00:31:59.200 --> 00:32:06.960
Have you given yourself a timeline to get this done, or is this something that just okay, over the rest of my life I want to kill one in every state?
00:32:07.440 --> 00:32:13.039
So really right now, my theory is as the kids get older, it's gonna be tougher.
00:32:13.279 --> 00:32:17.839
Um for one, I'm buying two plane tickets and two licenses, yeah, versus one.
00:32:18.079 --> 00:32:24.880
I'm really trying to knock out as many states as I can before the kids get six, seven years old.
00:32:25.039 --> 00:32:27.920
Um before it really gets expensive.
00:32:28.160 --> 00:32:34.559
So I'm just trying to at least get three states a year for me.
00:32:34.640 --> 00:32:36.000
Because obviously I'm still working.
00:32:36.079 --> 00:32:41.039
Um, so I gotta take a vacation, take a trip, and and take long weekends to go try and get it done.
00:32:41.200 --> 00:32:43.200
It's not something that I can do for a month.
00:32:43.359 --> 00:32:45.200
Um, so I gotta squeeze it in when I can.
00:32:45.279 --> 00:32:50.160
So it's gonna take me a little bit to get done, but I'm in when my daughter has slowed me down.
00:32:50.240 --> 00:32:51.440
I am no longer in a rush.
00:32:51.599 --> 00:32:58.640
I am just ready to enjoy every state, every state's woods and everything that they have to offer.
00:32:59.200 --> 00:33:04.559
So you so you're not putting any pressure on yourself to to get it done in five years or get it done in ten years?
00:33:04.720 --> 00:33:07.119
I think that's a marvelous way to go about it.
00:33:07.359 --> 00:33:11.599
Yeah, the turkeys, uh the turkeys put enough pressure on me for me to not pressure myself.
00:33:12.640 --> 00:33:17.039
Hey, I I I want to make mention of this before we wrap up the radio part of the show.
00:33:17.279 --> 00:33:18.720
Corey and I talked.
00:33:19.039 --> 00:33:26.720
How would you like to have Corey to be our guest at the end of every show that he can be on to give us a recipe, Red Bull?
00:33:27.039 --> 00:33:27.759
Sure, that'd be great.
00:33:27.839 --> 00:33:30.160
I think that'd be a great way to do the bonus segments.
00:33:30.400 --> 00:33:31.759
So that's where we like to do those.
00:33:32.079 --> 00:33:39.680
Yeah, and what we need is from our listeners to go on Facebook or the website and request what they want a recipe for.
00:33:39.920 --> 00:33:42.240
Then we give it to Corey and he comes up with it.
00:33:42.400 --> 00:33:42.640
Yeah.
00:33:42.880 --> 00:33:47.839
For example, uh what we're gonna do a recipe on the bonus segment.
00:33:48.400 --> 00:33:51.039
What have you got for us this week, Corey?
00:33:52.000 --> 00:34:06.960
Yeah, so we are I'm actually working on a ravioli recipe from Italy with a smoked ricotta and a quail egg yolk with a Parmesan lemon sauce.
00:34:07.119 --> 00:34:10.079
Um for the baldness savings.
00:34:10.400 --> 00:34:10.559
Yeah.
00:34:10.880 --> 00:34:15.199
But I do want to say one thing or ask you something here, Corey, because I grew up in St.
00:34:15.280 --> 00:34:15.840
Louis.
00:34:16.639 --> 00:34:18.320
And you probably know where I'm going with this.
00:34:18.559 --> 00:34:21.199
What is your opinion of fried ravioli?
00:34:23.440 --> 00:34:24.000
I like it.
00:34:24.320 --> 00:34:24.400
Okay.
00:34:24.800 --> 00:34:26.320
It's kind of it's a nice place.
00:34:26.800 --> 00:34:30.079
Um I never I didn't see any fried raviolis in Italy.
00:34:30.400 --> 00:34:31.199
Uh no, probably not.
00:34:31.519 --> 00:34:32.000
Well, it's a St.
00:34:32.159 --> 00:34:46.559
Louis thing and and uh Yeah, because I wonder sometimes people that are chefs, you know, they don't want to deviate away from the traditional way to do ravioli, but uh I love fried ravioli.
00:34:46.639 --> 00:34:46.800
Yeah.
00:34:47.119 --> 00:34:48.559
That's where you find the magic.
00:34:48.719 --> 00:34:51.280
Um obviously stay true to the tradition.
00:34:51.440 --> 00:34:54.800
You don't want to ruin a thousand-year-old recipe.
00:34:54.960 --> 00:34:55.280
Sure.
00:34:55.440 --> 00:34:56.320
You gotta explore.
00:34:56.480 --> 00:34:58.719
How do you find new things if you don't try anything?
00:34:58.880 --> 00:35:01.679
And you have to try stuff to figure out what works and what doesn't work.
00:35:01.920 --> 00:35:02.639
All right, very cool.
00:35:02.800 --> 00:35:13.599
I want to say I think the big thing that we heard him mention of everything he cooked when it comes to meats, he said always not overcooking it and laying it out and letting it rest.
00:35:14.000 --> 00:35:14.719
Letting it rest.
00:35:15.039 --> 00:35:15.440
Absolutely.
00:35:16.159 --> 00:35:18.639
Explain letting it rest to some of our listeners.
00:35:19.199 --> 00:35:24.880
So anytime, and that's you rest all your meats, your pork, your chicken, anything that you're cooking.
00:35:25.039 --> 00:35:33.519
So you're cooking it at such a high temp, say on a grill or whatever, that the juices are coming out of the meat.
00:35:33.679 --> 00:35:43.679
So what happens when you take it off that heat and you let it rest on your cutting board, that meat absorbs all those juices versus cutting it right away.
00:35:43.840 --> 00:35:45.760
You'll notice you can do it side by side.
00:35:45.840 --> 00:35:54.320
Let one steak rest and cut one right away, and you're gonna be shocked at how much juice is on the plate of the steak that you didn't let rest.
00:35:54.639 --> 00:35:57.679
So what happens is if the juice is on a plate, guess where it's not?
00:35:57.840 --> 00:35:58.880
It's not inside the steak.
00:35:59.039 --> 00:36:04.239
So it is an absolute key to any of your meats to let them rest.
00:36:04.559 --> 00:36:06.400
Yeah, you know, I even do that at a restaurant.
00:36:06.480 --> 00:36:10.719
If I go to a steakhouse, you go, they're cooking it, put it on a plate, and I'll bring it to your table.
00:36:10.880 --> 00:36:15.119
And I will let it sit for a little while before I cut into it for that very reason.
00:36:15.920 --> 00:36:20.960
To let those juices and and and like Corey said, the you know, the meat will absorb those juices.
00:36:21.119 --> 00:36:26.320
And also if you cut something just like one side, all your juices will get to one side.
00:36:26.400 --> 00:36:30.480
So I always flip it over and let it rest on the other side until the juices run back down through it all.
00:36:31.039 --> 00:36:35.199
Yeah, I I figured red bone is still a subject.
00:36:35.679 --> 00:36:39.920
But uh I figured you'd ask him if he's ever ate at rendezvous.
00:36:41.280 --> 00:36:42.559
You ever heard of rendezvous?
00:36:45.920 --> 00:36:48.719
Charlie Vargos Rendezvous, Memphis, Tennessee.
00:36:48.880 --> 00:36:51.679
Best barbecue on the planet, I promise you.
00:36:52.480 --> 00:36:53.280
I'll try it.
00:36:53.440 --> 00:36:54.159
I will have to try it.
00:36:54.400 --> 00:36:55.599
Yeah, we'll have to go while you're here.
00:36:56.400 --> 00:36:56.719
Absolutely.
00:36:56.960 --> 00:36:57.840
I'm a barbecue guy.
00:36:57.920 --> 00:36:59.920
I'm a I'm a whole hog barbecue guy.
00:37:00.000 --> 00:37:02.719
Um that's one of the first caterings I ever started doing.
00:37:02.800 --> 00:37:07.440
Um my family's from the Carolinas, and whole hog barbecue is absolutely a staple.
00:37:07.679 --> 00:37:13.280
By the way, the ribs that he prepared for all of us, you could pull the bone out and the meat just fell apart.
00:37:13.519 --> 00:37:14.000
Yep.
00:37:14.320 --> 00:37:16.880
And I'm gonna give a shout-out to the Zook Boys.
00:37:17.039 --> 00:37:23.760
The Zook Boys cook ribs, and uh uh I can't remember the name of the state, and it had it's part of the rump.
00:37:24.400 --> 00:37:26.000
Parte or something like that.
00:37:26.159 --> 00:37:27.199
How do you say it?
00:37:27.519 --> 00:37:31.760
Then he fixed a filet for me, and and man, the Zook Boys can cook too.
00:37:31.840 --> 00:37:34.159
They're not chefs, but they they can cook.
00:37:34.400 --> 00:37:36.000
What a great guest you have been.
00:37:36.079 --> 00:37:39.199
And how can people contact you and learn more from you?
00:37:39.840 --> 00:37:43.199
I mean, I'd say probably the best way is just send me a message on Facebook.
00:37:43.360 --> 00:37:45.440
Um I don't I don't have too much social media.
00:37:45.519 --> 00:37:49.039
I try and I just try and keep a simple life.
00:37:49.360 --> 00:37:50.079
All right, everybody.
00:37:50.239 --> 00:37:50.719
There you go.
00:37:51.599 --> 00:37:52.400
Corey Freeman.
00:37:52.480 --> 00:37:56.800
Just under Corey Freeman, and it'll be under Ohio, correct?
00:37:57.039 --> 00:37:58.000
Correct, correct.
00:37:58.239 --> 00:37:58.480
Are you?
00:37:59.039 --> 00:38:02.480
Uh you can see a picture of me and my son on on my profile.
00:38:02.639 --> 00:38:04.880
All right, everybody, we got a bonus segment coming up after that.
00:38:09.360 --> 00:38:11.280
All right, which is where we wrap our show up.
00:38:11.360 --> 00:38:12.719
What a wonderful guest, Red Bone.
00:38:13.119 --> 00:38:13.599
Absolutely.
00:38:13.679 --> 00:38:18.400
I learned some stuff and and uh yeah, I like the fact that he's slowing down.
00:38:18.639 --> 00:38:19.840
Yeah, slowing down from the body.
00:38:20.719 --> 00:38:21.599
Learn that from cooking.
00:38:21.840 --> 00:38:22.079
That's right.
00:38:22.719 --> 00:38:23.039
That's right.
00:38:23.360 --> 00:38:25.199
That's when we wrap up the show, everybody.
00:38:25.519 --> 00:38:27.519
The world needs more love, not hate.
00:38:28.159 --> 00:38:30.159
Teach your boys to become late.
00:38:30.719 --> 00:38:32.719
Teach your girls to become late.
00:38:33.280 --> 00:38:37.920
And when you're right to up the date, it's gonna be there's no reason to fear the wind.
00:38:48.320 --> 00:38:52.400
Thank you for joining us for today's American Roots Outdoors Radio with outdoors.
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00:39:47.199 --> 00:39:49.199
And how Arms presents.
00:39:49.920 --> 00:39:52.400
Welcome back to American Reach Outdoors.
00:39:52.559 --> 00:39:55.199
We are in the studio at K Country 95.
00:39:55.280 --> 00:39:57.119
This is the bonus segment.
00:39:57.280 --> 00:40:02.320
And again, our special guest is Corey Freeman, Steph Corey.
00:40:02.639 --> 00:40:04.719
And what a wonderful guest he's been, Red Bone.
00:40:04.800 --> 00:40:06.400
And I just picked the tick off of me.
00:40:06.639 --> 00:40:08.000
Oh, well, keep it over there.
00:40:08.559 --> 00:40:12.079
I'm telling you, I put granules in our yard today, and the ticks are everywhere.
00:40:12.239 --> 00:40:16.719
Everybody need to take care of your yards and watch yourself or tickets out.
00:40:18.000 --> 00:40:19.760
Yeah, watch your dogs and all that stuff up.
00:40:20.079 --> 00:40:21.679
So welcome back to the show, Corey.
00:40:22.320 --> 00:40:22.960
Absolutely.
00:40:23.679 --> 00:40:29.199
And folks, I want to say here right at the beginning, before we even get started with what Corey's going to talk about, he's going to give us a great recipe.
00:40:29.519 --> 00:40:32.079
So I want to grab you a piece of paper and a pencil real quick.
00:40:32.880 --> 00:40:46.880
But what I want to say is if you haven't done so and you're on your your uh favorite uh uh podcast carrier, go find the radio show and uh listen to the entire thing because it will help make sense out of what we're doing now.
00:40:49.039 --> 00:40:52.400
Go to our website and uh you know pull up this show and listen to it.
00:40:52.480 --> 00:40:54.559
You'll be glad you did, especially if you like to cook.
00:40:54.880 --> 00:40:55.119
Yes.
00:40:55.280 --> 00:41:00.079
So, Corey, you've got a recipe for us, and it it's reference to Italy.
00:41:00.400 --> 00:41:01.840
Yeah, yeah, that's where we spent.
00:41:01.920 --> 00:41:13.360
We spent a week in Italy um eating and exploring, and this is something I've seen a lot of ricotta, I've seen a lot of quail eggs um at the markets, and I thought, hmm, that that would be pretty tasty.
00:41:13.599 --> 00:41:26.159
So basically, um to start with a dough from scratch, the recipe that we learned there was 200 grams of flour to two to two whole eggs, and they have to be large eggs.
00:41:26.320 --> 00:41:29.280
Um, and you can look up how to knead the dough and all that.
00:41:29.360 --> 00:41:32.079
Um, but that's the recipe for a fresh pasta dough.
00:41:32.320 --> 00:41:37.599
You can do a million different shapes, sizes, things with that dough recipe.
00:41:37.760 --> 00:41:42.800
Um, so once we have our dough made, we sheet it out in a pasta roller, uh, very thin.
00:41:42.960 --> 00:41:54.000
And I've got actually ravioli uh molds that I bought in Italy that kind of helped the process, and they put some cool different designs on it that help grab the sauce once the ravioli's cooked.
00:41:54.159 --> 00:42:04.559
But the filling for your ravioli is a mixture of ricotta cheese, uh roasted garlic, and we smoked the ricotta.
00:42:04.880 --> 00:42:17.519
So if you've got a smoking gun, you can put the ricotta in a bowl in a hotel pan, um, smoke, pipe smoke into it, and wrap it tight with plastic and let it sit, and then that cheese is gonna absorb that smoke flavor.
00:42:17.920 --> 00:42:28.079
If you don't have that, you can take a little small cast iron dish, put it on your stove, get it red hot with wood chips in it.
00:42:28.239 --> 00:42:32.880
Once they start smoking, you pull that off with a pair of tongs, and you're gonna do the same process.
00:42:33.119 --> 00:42:38.559
Put that dish into a hotel pan and wrap it tight with plastic, and that's gonna smoke your cheese.
00:42:38.800 --> 00:42:44.239
Once your cheese sits for probably 30 minutes in that smoke, you'll take it out, put it in a food processor.
00:42:44.400 --> 00:42:47.039
That's where you add six to seven.
00:42:47.519 --> 00:42:53.840
So here, we'll do a cup of ricotta to six to seven cloves of roasted garlic.
00:42:54.000 --> 00:42:58.639
That gives it a food processor with a little pinch of salt and a little lemon breath.
00:42:58.800 --> 00:43:12.400
Um, once that's all mixed up in your food processor, what we do from there is we pipe a small amount of the ricotta into the center of your ravioli to basically make a nest for this quail egg yolk.
00:43:12.559 --> 00:43:19.599
Um, so once you have your nest built with your piped ricotta, we will crack a quail egg, we'll extract the yolk from it, keeping it whole.
00:43:19.679 --> 00:43:24.159
You do not want to break the yolk because it is an important piece to the ravioli.
00:43:24.320 --> 00:43:31.280
Um, we will put that egg yolk on top of our little ricotta nest, and we will take another sheet of pasta on the back side.
00:43:31.440 --> 00:43:41.119
Um, before you put the back piece of pasta on, you're going to want to take a little bit of water on your finger and put water on the outside of your raviolis to seal.
00:43:41.280 --> 00:43:46.079
If you don't get your ravioli sealed good, they will open in the water and it is a mess.
00:43:47.760 --> 00:43:51.039
And then once it's done, you cook it, you get salted water.
00:43:51.119 --> 00:43:54.400
You want the water that you're cooking your pasta in to kind of taste like ocean water.
00:43:54.559 --> 00:43:57.679
It should be salty because there's no salt in your pasta dough.
00:43:57.760 --> 00:43:59.679
That is where the salt comes into your pasta.
00:44:00.639 --> 00:44:08.400
Once you have your water boiling and salted and seasoned properly, you drop your raviolis and then you cook them for two minutes.
00:44:09.199 --> 00:44:10.960
This is a fresh recipe.
00:44:11.039 --> 00:44:16.719
So if you start with another ravioli, it may take a little bit longer with this fresh though.
00:44:16.800 --> 00:44:17.360
It's two minutes.
00:44:17.679 --> 00:44:18.719
Do not let it go any longer.
00:44:18.880 --> 00:44:22.719
I said once I drop the raviolis, not exactly two minutes.
00:44:22.960 --> 00:44:26.400
What that does is it leaves your egg yolk creamy.
00:44:26.719 --> 00:44:36.400
So when you cut this ravioli open, the egg yolk comes out like a fried egg and mixes with the riquita and parmesan cheese that we shave on top, and it's absolutely fantastic.
00:44:42.079 --> 00:44:43.920
But I'm going to here in a few minutes.
00:44:44.239 --> 00:44:46.239
Corey, you have been a wonderful guest.
00:44:46.400 --> 00:44:50.000
Again, how can people contact you or follow you?
00:44:50.079 --> 00:44:51.760
Uh you're on social media.
00:44:52.320 --> 00:44:53.039
We are, we are.
00:44:53.119 --> 00:44:54.239
I got a Facebook page.
00:44:54.400 --> 00:44:57.199
Um and you know, our farm has a Facebook page as well.
00:44:57.360 --> 00:44:59.119
Google Fruit Form has a Facebook page.
00:44:59.280 --> 00:45:00.719
Please go and like it and follow us here.
00:45:01.039 --> 00:45:07.360
My wife runs that and she has all the updates on what we're doing, what we're planting, what we're harvesting, what new we got going on.
00:45:07.599 --> 00:45:12.880
Um sometimes we have some drafting classes there, but no, I have a social media on Facebook as well.
00:45:14.559 --> 00:45:17.920
That's probably gonna be the best thing that you can reach me on.
00:45:19.440 --> 00:45:22.079
And I will try and respond as soon as I possibly can.
00:45:23.360 --> 00:45:24.320
Wonderful guess.
00:45:32.320 --> 00:45:33.519
Jason 49.
00:45:34.320 --> 00:45:39.280
Great family man, Christian, and a wonderful, wonderful red.
00:45:41.440 --> 00:45:42.559
Y'all give him a follow.
00:45:42.639 --> 00:45:43.360
You're gonna love him.
00:45:43.599 --> 00:45:48.320
He's gonna be in our turkey camps with us if we decide to do the turkey camps next spring.
00:45:48.480 --> 00:45:50.800
And uh with Color Far and him and I.
00:45:50.960 --> 00:45:54.480
And uh thank you again for being a great guest, and it's time to wrap it up.
00:45:54.639 --> 00:45:57.920
Remember, this world needs more love, not hate.
00:45:58.559 --> 00:46:00.480
Teach your boys to become men.
00:46:00.960 --> 00:46:05.119
Teach your girls to become ladies when your roots run deep and strong.
00:46:05.440 --> 00:46:08.159
There is no reason to fear the wind.
00:46:22.320 --> 00:46:25.360
The sun ain't up, they ain't down.
00:46:25.679 --> 00:46:28.400
We'll be waiting when they hit the ground.
00:46:28.639 --> 00:46:34.400
Big time coming, it's what we do from a whipper wheel to an old owl stew.
00:46:34.719 --> 00:46:37.119
Sittin' still till it's time to stew.
00:46:37.599 --> 00:46:44.719
American roots take it to a holler, take it to a feel.
00:46:45.599 --> 00:46:51.119
A crown's a curve of my big old eel.
00:46:52.000 --> 00:46:56.480
Year after year, got my hunting gear.
00:47:02.320 --> 00:47:07.840
That stone down, planted deep in the ground around your heart.
00:47:08.000 --> 00:47:10.000
So you never gotta worry.
00:47:10.400 --> 00:47:16.960
Hey, what the wind might do American roots.
00:47:46.400 --> 00:47:49.119
There's no reason to fear the wind.
00:47:49.599 --> 00:47:52.239
American roots will rise again.
00:47:53.599 --> 00:47:57.199
Yeah, got family, friends, and living the truth.
00:47:57.760 --> 00:48:08.000
American roots Yeah, got family, friends, and living the truth.
00:48:09.119 --> 00:48:51.679
American roots, okay.