"Stinking da' pot." That's how Chris Meche describes making traditional South Louisiana gravy. His is best-of-the-best. World-class. After getting a duck and sausage gravy started, then prepping a mile-long countertop worth of sides, he describes growing up in South Louisiana, taking Ramsey on a cultural tour of good eats. How'd Meche get started hunting and what was his first "duck"? Where'd he learn to cook and why's it still important to him? What're "shoe-pick patties"? What's the proper way to make gravy, how many beers does it take? When does the duck camp experience start? Like a "30-weight gravy" over sticky white rice at duck camp dinner, just an easy going conversational episode among a couple hunting buddies that'll really stick to your bones.

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