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The Huntavore
The Huntavore episodes
- Tinfoil, Tripods, and a Woody
Nick breaks down some of his favorite dinner meal dishes to make while camping. Along with some old school equipment that has gotten a modern twist.
Foil Dinners are a favorite of the Huntavore Family. Either burger or diced roasts, diced potatoes, diced onions, baby carrots, corn, haven't tried halved Brussels sprouts but I bet those are good. Salt, pepper, and several tablespoons of butter (oil works, but I find not as well). Pro Tip: double foil, alternate seam sides, as close to coals as possible.
Nick’s goto piece of equipment for fire cooking is the tripod. More versatile than swivels, and lighter than steel fire benches. Quick adjustments, for slow all day cooking, too hot fast searing.
Woody Dutch Oven Www.woodydutchoven.com
Bottom is 9 1/2" X 9 1/2" and Cover is 10" X 10”. Lightweight, each half will hold about 8 cups or 2 quarts.Features: Durable A-356 Aluminum Alloy Casting. Attachable legs on the bottom to allow stacking Woodys. Lid has recesses for legs when stacking to improve stability. Cover has a location to install a thermometer if desired. Both halves have ribs to resist warping. Cover can also be used as another pot or pan. Lid has 2 lift tabs moved away from the center to improve cooking on backpacking stoves. Woody Grippers are used to lift the lid using the hole in the tab and will also work on the bottom. No Seasoning is needed. The Woody is ready to use. Woody Dutch Ovens are made in West Michigan, USA
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47 min - Nostalgic Dishes and Flintlocks
Nick sits down with Kory Slye, an editor and writer from Pennsylvania. Kory has a rich history in the outdoors growing up and is passing that experience onto his young family. We talk about nostalgic dishes, social media, and hunting with Flintlock rifles.
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1 hr 4 min - One Whole Year
Dustin and Nick sit down and celebrate one year of Huntavore. They go over what they have learned, and what they have enjoyed most. Nick talks about his upcoming family camping trip and how he’s going to cook for a family of 5 via a “Chuck Box”. Dustin reveals details of his latest fishing boat project, and much more.
Show Notes:
Survey Giveaway!!: https://www.surveymonkey.com/r/Q2DS2FR
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53 min - Full Swing In To Summer
Nick is running solo on this one, Summer has just begun and he hit the ground running. He recaps the Total Archery Challenge in Boyne, MI, an awesome wild game cook-out with the Bowhunter Chronicles crew, and a quick run through of his camp cooking set up that has some application for any DIY backcountry hunter or angler.
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49 min - Hunting & Trapping With Kids w/ John Smith
Nick and Dustin are joined by their good friends John Smith. John is an avid woodsman whose skill set goes beyond any normal guy understanding. The guys break down the last bit turkey action, morels and false morels, and the ins and outs of trapping here in Michigan. A very insightful episode.
Show Notes
Talking turkeys.
Hunting with the girlsTalking kids and familyTalking morels Nick finds one lone half free. Good year. 400+. Weather played out well this yearMushroom forumsTalking whitetails.Got started with rabbit and squirrelAverage season was 300 hour seasonsFood plots, property management, screening food plots.Be out there consistently or not at all. Small parcel tactic.Talking summer shooting. Bows and total Archery challenge.Daughter first challenge and tracking.Trapping. Growing up trapping for fur.Doing nuisance control for beaver and coyote.Talking snares and body grippersTry to keep them scent free.Selling fursBeaver. Cutting out of the round?Beaver recipe. Beaver tail.Beaver tail beans?Bow setup. Shooting the 2009 Captain.Rage 2 bladeBow weightsBottom of the brisket inside or 5Frying mushrooms. Making it good for everyone. Batter is key.Tenderloin and backstrap. Frying steaksHit it in the batter flip and retrieve. Some sort of greens on the side.
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57 min - Building Adult Arrows with the Ranch Fairy
Troy hails from Texas, where the hogs grow huge. Lightweight archery tackle doesn't work on these critters and he had to get creative. Now he putting together arrows, double and even triple the grain weight of most whitetail setups. Actions of a mad man? I’ll let you decide, as we explore High weight, High FOC, Meat Missiles with attitude.
Troy the Ranch Fairy
Instagram: @ranchfaryFacebook: Ranch FairyYouTube:https://www.youtube.com/channel/UCM4fbcHXkfS2KceiIbWlPIQWho is Dr Ed Ashby? Check out these resources!
https://www.youtube.com/playlist?list=PLOgQDVyq0DvxKVwPnA0iLS22ES3_0U__i
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1 hr 18 min - When It Rains, It Pours
Nick and Dustin are joined by hunting buddy, Brock on a rainy evening. They go over their steelhead weekend, and their start to their turkey season. The guys also catch up on previous show topics like the Bluegill Pepsi Challenge, Dustin has in his freezer.
Brock AKA “Public Land Warrior”: Brock’s Hunting history – getting started in grandpa’s gravel pit at about 8 years old. As a common Michigander started hunting bows at 14 off and college back at it hard moving to the west-side of Michigan. Living in the west side and not having family land Public became the go to place to get out. From then it has been learning the land and gaining knowledge and seeing more figuring it out. Nick Breaks Down “Grilling the Rump” Pre-tied, bagged and frozen. Thawed it out and cut between the stands to make nice 3/4 in to one-inch steak. Perfect cook. Even had the kids enjoying it.
Dustin and Brock talk recent events and updates on fishing and hunting. Turkey tactics and updates. Going public and getting bested by birds and the weather. Talking Steelhead and trout on the Manistee Dustin also gives the Pepsi challenge fish update. The vac pack is showing signs of weakness.
Nick does a preview on the HEAVY FOC ARROW: 600+ grains of shoulder busting power.
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59 min - From Field to Plate with Jeremiah Doughty
The guys chat with wild game chef and hunting advocate, Jeremiah Doughty. Jeremiah created From Field to Plate, a collection of recipes, processing techniques, and content on how to handle your harvest. A true passionate sportsmen, whose connection to hunting is so personal, it has improved the quality of his health.
Special Items include; Calling out Midwesterners for eating bland food, challenging Nick to keep taking more from the gut pile, don’t mask flavors, instead compliment them, our responsibilities as hunters to promote the lifestyle.
Show Notes:
How it all started.Discovering the allergic reaction to bovine fat.Driven to white meat for a year then searched or something else and turning to big game hunting.Learning to big game hunt.Breaking the high cost barrier.Ran into a guy that talked about low cost over the counter tags for Wyoming Antelope and that was the start.The first dish. Teriyaki antelope. The dish stands the test of time and still is a staple dish today.Growing up: Hunting was small game.Family tradition was all about the dove hunt.Wake up, get doves, go swim, go fish repeat.Jeremiah talked his way into the dove camp tradition at 7 years old and was given a 12 gauge to start, that's right, 12 gaugeNow Jeremiah is taking his dad's out on his own first hunts.Learning to pair foods.Working in the restaurant business boredom sets in with always being around the same foods.Out of that boredom is a tenacity to get beyond the norm stuff.Telling stories through food. Layers, eating as you go down.Pairing foods with the flavors they naturally have. What they eat, changes how they taste. Use that and see what flavors to bring in the best.Also:Talking favorite big game and small game.Talking motivation and purpose. Going out to find flavors. Finding the unique and different in nature.How to utilize meat in the everyday. Using meat in unique ways, or unique cuts in flavors and not breaking the bank.Talking about what it means to be the “rooter to the tooter” cook. Utilize it all. Including getting into sausage made from deer intestines and feel great about it.Why does he do it? What’s the motivation? To get people excited about eating great wild game, save more, get more and get more people involved.Thoughts on social media influencers and stars. Keep your mouth shut and just hunt. Don't be a social star. Be respectful and be a difference maker.What is R3? Breaking down recruitment, retention and reactivation.Finally, The 2-dish breakdown. You know the deal.
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1 hr 5 min - Chewing the Fat: Trout, Turkeys, and Morel Mushrooms
Nick and Dustin put the close on ice fishing and small game. Their attention now turns to spring time activities of trout, turkeys, and the hopes of morel mushrooms. Special items include: Listener challenge to cook fish not in a fryer, Nick’s attempt at a mouth calling with vocals only, and Dustin’s “seen a few, got one” streak continues.
ShowNotes
Questions/CommentsHuntavore Podcast: [email protected]Instagram: @huntavoreFacebook: The Huntavorewww.sportsmensnation.comChewing the Fat 5
Spring has sprung… sorta
Shed hunting• Poop and beds• Bringing the kiddosFishing update• Reminder of the vac vs water challenge• Trout fast approaching• Challenge to cook fish in other than the FryerSmall game ends the 31st• Need to pack a few more away• Pigeons on the mindTurkeys• Is Dustin chasing them this year?• Will he film/ call for PLW Brock• His approach• Is Nicks mouth call any good?• Out cry to not breast out the turkeys• Leaving skin on only helps the flavor and helps preserve moisture• Pluck the bird• Can be done in roughly 5 minutes• Pliers are helpful for wing feathers• Making fletchings for Trad bows• Slice and pound turkey breast for schnitzel• Smoked Legs and Thighs are the bomb• Butterflied Tenderloins in Marinade
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48 min - Cure for the Winter Blues with Travis Hall
We sit down with writer, Travis Hall of Pursuit to Plate. His blog is devoted to the hunt, the harvest, and the preparation of all things wild. We cover curing basics, sausage making, and how the outdoor, wild game community is a positive group that loves sharing their creations.
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55 min
About The Huntavore
From the publisher's feed
Welcome to the Huntavore Podcast, where we discuss catching, cutting and cooking wild game. No egos, no status, just the pursuit of organic protein and a love for wild, natural creation.
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