Gourmet Bushcraft Cooking with Greg Ovens: The Movie

Tune in for a $600 seafood chowder, a bushcraft smoker for our eggs benny’s, spatchcock chicken, oysters Burpafeller and more!

Chef Burpee & Greg Ovens spent a week on Vancouver Island fishing, crabbing, foraging, and collecting oysters. Everything the boys could get their hands on was cooked over the fire in true gourmet fashion.

Big shout out to Greg over at @OvensRockyMountainBushcraft
The man makes the dopest content in the game and is a living legend.

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Hi I’m Greg ovens and this is ovens Rocky Mountain Bushcraft meeting up with these young folks and they want to learn some Bushcraft I think they came to the right Spot there [Applause] See I’m not used to this uh kind of idea yeah it’s quite quite uh quite interesting this is going to be epic because uh we even got a professional chef but can he cook on a fire let’s see so what I want to do in this video

Uh if you can see the Lake behind me there’s still some open water down there I want to see if I can get the Zodiac in there uh I’m not sure there’s some open water but it’s starting ice over and there’s no ice fishing allowed in this Lake

But I haven’t gone down to check it so let’s go check it out I don’t usually come here until later in the year but I might have left it too long we’ll just go have a look and we’ll see well it’s starting to ice over in the middle we have uh

Snow on the water I don’t really think that it’s that thick let’s see maybe it’s thicker than I think eh it’s not thick enough to walk on I can tell that but she might be finished for the year and never know so Finn he was here playing on the

Bank with his favorite ball dropped it and it rolled down the hill about 15 ft out on the ice I show where it is yeah fin it’s not really safe to walk on now we got to try to retrieve his ball because you can’t really walk on

This can’t do it I’ll see if I can get it Finn for you with my fishing rod and hook it somehow try and get right up on the ball oh I had it on there Bad cast it keeps going left on me huh I can’t get it over top I wish you

Uh could just go out and get it okay there you go come on quick quick hurry come come good boy you got it I think you could hear the ice cracking I could hear it cracking when he was out there getting his ball because where the snow is on the ice is

Obviously probably a tad thinner because the sun reflects and doesn’t freeze the same and this and that and well I mean you’d think that that would make a difference as far as the ice being thicker but actually usually this time of year usually where the snow is cu you

Can see these Pockets these dark pockets in the snow where it’s probably thinner I could hear it cracking when he go his ball but he got his ball and uh worst case scenario the truck’s right here so he would have been fine you did it Finn you did it there’s

Actually a history with that ball because he lost it one time for a year and then I went to another campsite and he found the same ball I bought him over a year ago so it’s kind of his favorite ball and he’s found it a couple of times

In different locations he tends to leave it behind but I think what spoke to is this ice is clear along the shore here and you know he he can see down but he doesn’t quite understand what’s going on he can see the bottom but um it’s like

He’s walking on air it kind of spooked him a little bit I guess but anyways he got his ball yeah it’s uh just seeming like my window of opportunity for this particular lake is gone if I could actually get to the open water on the other side it’d be

Fine unless I could somehow get my uh zodiac across the lake but that’s maybe risky um I don’t know might have to try to find somewhere else where it isn’t Frozen yet So anyways the uh the boys from Toronto they can stay in the cabin I’ll set my hammock outside somewhere and uh but it is pretty moist there’s a lot of fog and uh I don’t know it just kind of damp that’s all but I’m looking forward to

This uh meeting up with these young folks and they want to learn some Bushcraft I think they came to the right spot like uh as far as a teacher and the island is so good there’s still plants around so it should be exciting and we’ll see if the chef can cook on a

Fire or even start one so anyways I wasn’t able to fish the lake I wanted to go to uh just a bit too much ice not safe to walk on couldn’t get to the open water on the far side so basically I decided to come where we can

Fish and that’s back to the island now don’t be saying oh not the island again because this time I’ve got some plans that I think you’re going to find interesting we’re going to do some catch and Cooks I’ve got three young folks coming from Toronto and one of

Them is a professional chef they have a YouTube channel uh the chef is big on Tik Tok you’re going to recognize him I’m sure um his videos get millions of views every video and uh we’re going to see we’re going probably going to have

To cook on a fire but we’re back here to try to catch some Springs these guys want to learn a little bit of Bushcraft do some camping it’s pretty foggy out today but I’m going out with Lee again and try to catch the one species of salmon I haven’t caught actually there’s

A couple I think but spring is big on my list so today we’re going spring fishing uh the boys are flying in from Toronto this morning we’re now in Vancouver on our way to Quadra Island where we’re going to be meeting Greg ovens for a wonderful time of goldness

Cooking take care guys cheers going to meet up with him later this evening but I’m staying here on Quadra Island I’ll show you the cabin for a bit before we head out and meet Lee and uh this is going to be epic because uh we even got a professional chef but can he

Cook on a fire let’s see I wonder if he can even start a fire and try to get him to start a bodill fire that’ll be you know like I mean if he’s going to beat me at cooking I got to beat him at fire building or something well there’s the

Cabin it’s uh 10 acres here good spot for Finn there’s Finn over there he just loves to get out in the bush as you know okay Finn you’re going for a boat ride this is like deja vu we’re going to bring Finn on this trip

Though boy I want to hook into a Big Spring I’m going to go back and get a hoodie yeah and uh yeah well I appreciate it again yeah thanks man looking forward to getting out hopefully we can get you a spring this time oh I would love a spring I haven’t caught a

Spring ever come on sit down sit down sit good boy so you’re just going to use that e that’s yeah this is a a green flasher and a skinny g- spoon okay they usually fish on bait this time of year uh-huh so there’s more shrimp and stuff from the

Summers so that’s why you’ll fish a spoon or a plug usually in the winter Y and uh so you can get away more with Gucci and because it’s dark out today you want everything to be really bright yeah for sure well it looks to me like

The sun’s going to come out though yeah and fishing when we’re fishing about 200 ft deep yeah um the only color that really shows up at 200 ft is green so greens are really popular around Campbell because we’re always fishing meat so if we get a bite I should grab

That rod and give her a good tug or what uh no if it PS off the Downer yeah it’s okay it’s just picking up slack you don’t need to uh you don’t actually need to do much go light down okay just start reeling yeah just

Reel so you can get that SLO to the Wi yeah yeah there we go there you go oh yeah it works perfect F on right be small but arms getting tired 240 ft oh I see the spinner no did he get off again yeah he

Did I had him on for most way yeah I did I mean you can tell the difference yeah you feel it I mean yeah he just got off not long ago got your net handy he’s on this one going try to reel up quicker this time well he’s on this guy’s

On he’s coming we got another one over here oh jeez got another one double head okay we got two fish you want this one well I might have mine closer just play them huh is a nice one yeah well just hopefully that guy doesn’t get off like it almost seems like mine got

Off no he didn’t well maybe we can land them both the yeah we’ll go for it well we’ll try as long as that guy doesn’t get it oh they they’re okay so well hopefully he goes after the Y okay that guy’s going to be too smallow you can

Tell yeah he’s just he’s going to be on your side hey can I just put this back for now take over there I’ll let you take this one well I would measure It measure it cuz you don’t want to yeah this guy’s bigger yeah I don’t yeah just under oh hey well this guy doesn’t feel under no that gu this is a bigger one yeah that a real so if you just we just concentrate on keeping this one he’s waiting I hope that seal

Doesn’t get him I just don’t want to lose him he’s a keeper got him all right you got your spring I got a nice one there we go see the keeper oh yeah we’ll have all right oh man right on okay what do you think of that

There you go now that is more like it nice looking fish yeah nice Beauty they fight good in the winter too you want to Bon them out yeah sure just keep that running so one spring for our catch and cook already not quite enough there that should do it yeah you

He might spaz out a little bit for a while what do you think that is I see about 7 lb I think that’s probably 8 or 9 lb we can check it I’ve got a scale up front well we’ll measure it or weigh it and whatever yeah okay but let’s get our uh

Lines back in the water we had a double header one got off but I got to keep this guy nice got another fish on here um but it doesn’t feel as big as that last one but hey we’re having success here can’t complain oh we’re just hammering them Le we’re just hammering

Them oh another one another one double header I think this is the real one though it pop that well they’re all real oh keeper I know what you mean I don’t think well no he’s not there well um hard to tell this gu here even but we’re hammering them

Le who needs the gym just come fishing he’s still on there well that’s not even a fish no you not a fish it’s a Cod oh a Cod you can tell from there I saw I saw well um we’re allowed to keep the Cod too aren’t we uh well not that guy

No no that guy he be too small okay nice Cod there though yeah it’s a ling cod Ling card you got a small one on so yeah he might not even be on there but maybe he’s not on oh yeah he’s he’s still hanging I can see the rod

Moving okay well we may as well get it in the boat and of course the the problem will be I’m trying to get uh video Ali Landing this fish we’ve lost about six have come off or more and uh probably my rod will go before I can get video of him

Landing his fish so I see him back there here I can probably zoom in and get a shot I know I’m not sure if he’s going to be a keeper a little bit bigger than the little yeah not not quite big enough here get another shot of this

Guy okay all right well we got to let him go there’s another one another little guy little spring and I got one on this one do now we do yeah oh you want to grab that yeah another one on there there we go it’s in the beginning it starts

Sinking in uh well the cold gets to you after a bit yeah for sure so you just pull it on eh yeah I just ped on there no that was an awesome morning buddy yeah we had a great time a lot of fish how many you think we

Got 12 at least they or more yeah well it must have been pretty close to that had a couple of good ones yeah most of them got off but still okay well I’m getting the fire going for those guys and uh I don’t know they’re probably not

Used to the cold like I am but we’ll have to get used to it build their own fire in here keep warm so anyway um what an awesome day of fishing um boy we had about 12 on but of course you’re using barbless hooks so you’re bound to lose the majority of

Them which is what happened I think we landed five allog together and fortunately the one that I landed was a keeper we were allowed to keep it it was over the size limit so we’re styling for the first day of fishing and I don’t want you guys to get

Bored because I come to the island quite a bit fishing and doing these Adventures um you know I remember I used to watch Bob isumi I think it was called the real fisherman or something and that’s all he did was catch fish and uh I’d still watch it every week

So hopefully this is going to be an exciting adventure and uh yeah with bob isumi every fish oh what a nice fish it didn’t matter how small how big they were all nice fish so that was a nice fish I got today all right well I got to

Set my hammock up outside so that uh the boys have the cabin and uh warm it up like I say right on okay I think these trees will work f right now have to pull that picnic table out of the way a bit Wrong side [Applause] then a stretch okay well I’ll get it adjusted I don’t really like night vision as I’ve said before I mean it just makes things I don’t know just doesn’t look right I don’t think but I’ll get this adjusted and I’m good to

Go after a very long journey of about 20 odd hours some change we made it okay the boys are here how are you okay so I got to get the names right in here this must be the chef hello everybody Chef Matthew BBY Jones Matthew thank you for having me at

Yassa and the camera guy the guy Sam Sam Sam the camera guy it is Toasty in here I love it so much I’ve had the fire going all day since I got and we got that be rolling ready to go oh this is a good this is a good stove it’s very efficient

Yeah just drafts it it’s pretty good it’s crazy anyway say B what a space it is late at night and these guys just got here so we’re ready to roll for fishing tomorrow and uh we’re going to just set them up and then we can figure out plan in the

Morning chef he’s got some food in store well that’s good let’s get cooking everybody hell yeah I’ve seen some of your videos and some of them got 12 13 million views he yeah this guy quite surprising like on Tik Tok yeah on Tik Tok how does it feel to be famous on Tik

Tok it [Laughter] feels kind of weird a little bit let me tell you when people like recognize you a little bit we’re goingon to have to uh we’ll have to do the billboard thing downtown here cuz you can we get billboard for what we were talking about

It we were talking and then you can cuz they ask you about food you do that and then I can have one I can come up yes great and it’ll see ask me anything about fire that’s Lally what we’re going to do perfect that’s that’s what we’ll

Do talking about that yeah we going we were going to say like ask me anything about the Wilderness like perfect oh my God yeah that’s going to be we’ll do it this the collab of the centry right here that’s going to be so legendary so we’re near Vancouver

Island it’s you just the Little Ferry right there but yeah this Quadra Island it’s a pretty big island yeah Vancouver Island I thought it was going to be like you know a little like little speck but 2hour ferry to get to Vancouver Island it’s pretty huge it’s pretty massive and

Then well it’s it’s one of the biggest islands in the world you didn’t know that I did not obviously all right are you excited for some ant call that a Canadian Heritage moment everybody look at back you certainly could all right what are we dealing with over here oh look at

That beauty Catch of the Day that’s the one that we could keep wow wow and we caught all kinds of them thick boy so hopefully you guys can lay into some fish but that’s the like a spring salmon so that’s a uh Co salmon no spring spring okay they call them shinook

Shinook okay how do you feel when you look at that fish Burpy I feel like eating I like eating that’s exactly what I feel doing allwing down let’s do our yeah let’s are you ripping is this your KF is this KFC from Greg yeah it’s a little KFC rip

EAD don’t feel likeing yeah can’t always catch everybody else is maybe just a are we going to do a KN are we going to pretend like he’s just pulling out then I can see and you must be the chef there you go so Ben you go first I’ll shoot I’ll

Hold this just give it a knock act natural okay so I got to get the names right in here this must be the chef hello everybody Chef Matthew BBY Jones mat you having me at yassa and the camera guy the guy Sam Sam in in the space in the flash it is

Toasty in here oh it’s Finly so we’re at Barb’s Place here and she’s going to take us through the garden a bit it’s interesting you can grow food just about year round here on quad Island collect water off of all these rooves uhhuh goes down into the gutters yeah and fills these

Tanks oh yeah and I’ve got 10 tanks I think they’re so you get a lot of water cuz you lot water it just rains a lot here y and that’s how I water the garden part of it mhm so there’s four here they’re all full as you can

See and I’m going to just store them full for the winter two uh I’ve got four of these small ones uhhuh and another four big ones over here all right I can see the water level is pretty much not quite full no it’s three quarters yeah but I’ve diverted

The water now from going into the tanks because it’s going to freeze yeah and uh now I’ve got that a like a 3ft hole full of rocks that it’s going into on the bank there and another one over here so now that the tanks are basically

Full the water’s going to go here for the winter then I’ll rehook them up again in the spring great do you drain the tanks no I’m going to leave them full yeah cuz it won’t freeze enough um even if it does they’re like full the

Lids are off so that air can get out and it won’t wreck the tanks no but all the pipes have been um emptied it’s not like you get 30 below no but you often get like eight below for maybe a week or two so so the pipes here they’ve all been

Drained everything’s been drained for the winter right uh I’ve got 20 vegetable beds and I’ve uh shut them down for the winter most of them they have fertilizer tea that I make in that garbage can there I’ve got uh four garbage cans of fertilizer tea which has chicken poo horse poo seaweed and

Comfrey mhm so I put that down then I put uh a layer of cardboard cuz the worms love cardboard and the plastic on top yeah yeah it holds the moisture and they just like it yeah this is uh four grapes that put out amazing seedless purple grapes

So many and across the way I’ve got a green grape and I still have a bit of kale uh beet green this is ever bearing strawberries but it’s pretty much shut down now this is called rabi and I I’ve been plucking one for salads and what I do is I I um grate

Them peel them and then grate them and eat them raw on salads so those are going to go and this is a r Deo which is a bitter and it’s it’s quite delicious go ahead and peel a leaf off take a nice inside Leaf to try is it inside more sweet

Cleaner better hey mhm but it grows all winter just I’ve been transplanting the beets that were I’ve been just thinning them out and putting them in here we’ll see what happens over the winter mhm I planted some late Peas I might get some peas depends on what the weather you use

The chickweed for salad yeah eat the chickweed yeah you got lots of that got lettuce is in here and a bit of arugula and um this this greenhouse will hopefully keep the baby lettuces that are planted um to grow mhm this is all mustards and arugulas

And um that’s what I’m going to be picking today I’m going to be putting mustard in my spring rolls it’s going to be a Tangy spring roll they’re going to be nice and spicy yeah taking the little tender leaves and this hopefully if the weather kind of stays like this I should be

Eating this for months now to come oh winter well I hope so I mean it will freeze on the really Frosty days it’s frozen and when I come out to pick I have to snap it off but when I take it in and it thaws it’s just like this mhm

This is green curly mustard and that’s a red mustard and over here I have beef and um I’m just going to leave them in the ground over the winter and I’ll come out and pick them for grating on salads as I need them but I’ve used them

For sourkraut making MH up here I’ve got kale this kale will be going all winter and then I’ve got baby kale coming in that far bed for the spring I’m going to pick a few of the littles got three fruit trees a pair uh a plum apple and

Cherry and I don’t know did you come up yesterday did you see the orchard yeah did yet okay so that’s pretty much it for the Garden area yeah lots of garden beds lots of food in this box here I store potatoes down here these are purple potatoes I’ve got a thick layer of

Potatoes all in Pete Moss and beets are over here here so you use Pete Moss not sand of that yeah I use Pete Moss get outside B come on stay outside it’s easier to get Pete Moss than sand great I store um like I’ve got canellini beans

Chickpeas and uh quinoa and rice all here mhm and then in here this is my Jerusalem arop that I just and this will do me for the winter and these I just uh peel and great on salads we still got some pears this is all this is all saour

Kraut in here and I’ve got four more jars in the house and this is all fermented pickles I’ve got three gallon jars I like sour cro but I don’t eat a lot of it well I mean I eat ferments at every meal that’s my canning so between the canning and the

Fermenting pretty much I imagine you would have jam and this is all jams up here this is ketchup you make your own ketchup yep okay and I still have tomatoes in the freezer for making tomato sauce great this is chutney and I don’t do pickles anymore I

Just ferment them now so it’s my last jar of pickles and then I’ll show you what I’ve got in my freezer there’s four jars still here of Sauer cro these ones I tried um using uh berock berock yeah I like burdock root yeah so I did this year

Burdock sauerkraut and um orgon grape sauerkraut cool plants you’re doing well I am now I I know you don’t eat meat but if this was my place I’d be having chickens and turkeys okay this is my seed saving Department I got all of these coriander seeds so I’m going to cook with those

Over the winter I got um uh Dill seed celery seed and then I have amaran and this is all oh so is a wild amaran uh no it’s I planted it uh purple pole beans like it goes on I’ve got tons I got tomatoes and lettuce and Cula here’s some

NS what’s that lettu mixed lettuce I got cucumbers on lettuce so you just collect the seeds out of your garden and then plant them the next year dry them it’s a big process yeah baskets I’ve got baskets of sunflowers that I’m dealing with but right now I’m just doing this and getting the

Seeds and I plant them last year I sold like $300 worth of sunflower plants yeah yeah huh yeah interesting so we’re here at the boat launch uh we’re getting ready to head out with Lee um but the chef has a joke I guess okay all the right everybody what

Do you call a crab that is into SNM it’s called a dungeon is crab all right okay well there’s Lee down there we’s get on the boat and uh way we go all the jackets are under the two seats this guy he likes knowing where the life

Jackets are oh yeah he counted them in the fery counted them not lying you even got t-shirts oh yeah happy H you even got t-shirts we both got t-shirts I’m looking so forward to getting out in the water going to catch some fish specifically some salmon I believe

We’re aiming for spring salmon spring spring salmon even though it’s winter I want to see the uh Chef catch a fish but I want to see him clean it and cook it can do well there you go what’s what’s your plan for the salmon plan for the

Salmon we’re going to pan fry it make a bur Blanc we’re going need some kale fresh from the garden and ser it with some nice fire rosed potatoes with some lemon and that what’s that big puppy basically this is your flasher and it tracks the fish and then uh you have a

Leader that goes to a spoon and we’re fishing with a no banana skinny je like no Banana Fish on hopefully he doesn’t get off I thinking may have popped off well you got to reel it in anyway so just reel even if you think it’s it got

Off keep reeling yeah because it could be just following you and and then there’s no I mean you got to you got to bring the lure up anyway to to reset it right so so you may as well just keep railing just give her the entire time y

Don’t don’t let don’t let it go there’s your first salmon look at that now we want to keep her than Chef’s got another one on we don’t know if he’ll get any keepers but that’s he was just like just chilling along with us you know just enjoying the

R back up oh oh that’s one way to get rid of them that’s nice clean release had 12 on and we only landed five so you know so you can expect most of them to get off expect that viewers yes get in there Chef reel like you’ve never reeled before y reel

Fast oh I feel them come to Papa Ry is hungry come to Chef come to Chef down F so he’s a little too but there’s your first seven this guy will be good in a few months from now what you want here so it’s best not to touch him

Cuz then what’ll happen is yeah and it’ll it’ll descale them too okay so and the oils getting into the scales is bad for him for releasing okay but so I just tried to flick them off on the H you could bring them in was to do show

Yeah active fisherman Sam warsh in the battle will he cat the SEO will he let it go enough yeah yeah there there you got one it’s just a little guy but you got one little baby fish Another One Bites The Hook oh yeah I see something tried to

Get him oh damn oh wow look at that Dage five official counter at five five fish on alas we do not catch anything however Greg evens has come through with a Catch of the Day PR that we’re going to be using for our catch and cook and

Clean how are you feeling fresh off the water Matthew burp Jones with the man the myth Legend Greg ovens I’m feeling good you know I’m not the biggest fan of being in open water but when there’s fish involved and the game makes me want to be there even

Longer give me some information about this fish what was its tail its tail this fish was not very happy when Greg caught it and pulled it onto the boat but uh regardless we’re going to be happy there you go there we go okay eggs there done I would keep the

Liver keep the liver awesome you never know might need to survive well I’ll tell you like in a survival situation you keep all the organs right you cook the heart the liver everything this you wouldn’t let any of this go to waste what was that that’s flavor that

Was that was the egg that was the ro ro stck yeah you see your bones are going to end a little back from here well what you do is you go from this fin to this Fin and that’ll be boneless right know what I mean you know what I mean Chef I know

What you’re saying there Mr Gregs out of the way fin good to cut yep say B teacher Greg helping Chef Burpy well it’s a together effort know your knives are sharp at least I can’t understand these people they they walk around with dull knives in the bush and stuff and what do you

Plan on doing with that hold that a little attention there and cut that through and you’re going to you’re going to probably just cut FS now for the smoker tomorrow huh mhm H I cut a little bit too deep in that it’s like frozen almost a little bit

There it’s not frozen that works I wouldn’t worry about losing a bit of meat that’s not a big deal you’re doing a good job what would what would the Greg oven’s grading be hold hold hold no honesty that to me he did a pretty good job couple necks you see just the odd

Bone actually that’s a good job that’s a good job yeah okay all right pretty good for a chef VI I can’t can’t even feel any any pin bones in there that’s pretty strange what I say it’s excellent I’ve never had the H before mind you I seen you were

Nervous the knife was going like this yeah I I got impress Greg you did a perfect job this is the freshest fish I’ve ever butchered would you like to do this side or no no you do it I got it okay SI well what if I screw

It up this is like you can’t get anything fresher than this guys this is the epitome of Farm to Table except you’re not farming this is like wild to table this is this is It’s almost like it’s a ketchup cook I know right we’re going to

Cut it up sear it off serve with some aimont and we’ll go from there bie how does it feel being Greg evans’s personal chef today it feels like an honor to be amongst such a prolific Outdoors figure in this in that culture learning a lot from him and I’m

Appreciated for every step of the way those put that grateful anybody we needed a place to go to do it you don’t use the pan you just put it on there yep right on cuz I I want I want to get the uh the Char okay there

Still quite a bit of heat there you go there’s your bush tone hell yeah Greg that’s some Dragon bow I’m loving the bamboo baby well cuz it’s natural that’s why we got to use Bush materials now we’re just playing the waiting game we’re just waiting for

These potatoes to hurry up and uh finish their job cooking Hammer slogging Hammer slogging you get one strike this is my nail that’s your nail once your Nail’s fully in then you’re out we got cam we got Ben I’m already we got Sam what if you get one down in one

Hit when yours is the last one standing this is a soft log I’m going to tell you I miss Sam’s turn so at least he’s going for me moreable trying to take the boss M what’s it called again Hammer slug you could take I like this game already oh yours

Card that was yours I’m the no that was mine no that’s mine good man I’ve never been so low yeah Dad this might be the most Canadian game I ever ever made and you were a lady oh oh it’s gone got [ __ ] it went way too long man thanks for showing us a

Hillbilly now time for the potatoes yeah it’s actually the wood that is the wood’s not pois yeah my favorite Wildlife Bushcraft bed is a mossed I like ter going what is that now this is white wine vinegar okay so ni a little bit of acidity I’m producing by half that’s

That’s what we want to do contary the flavors then I’m going to add in some cold butter to this a lemon for Tang we’re putting our chilled butter into the pan it’s now cooled by a little bit we don’t want it to be too hot because we don’t want want

To burn the butter or have it melt it quickly we want to have it emulsify so two three four five six seven eight nine 10 in my bank account the milk fats milk solids I mean and the fat was the the sauce to mulfy creating this nice and thick delicious sauce holy

That’s good right that smells great you know what I got to thank you just for showing up thank you for having me again oh man this like but the smell from that was wonderful no I don’t want the sauce to split some the continued heat in the pan here so I’m

Going to pour it off into a secondary vessel next up we’re going to let it come to oh I got shocked in the face by by spark spark yeah this right here he is a little bit of sea salce mate oh boy that look mint it’s so thick that I

Think it’s going it’s going to be it’s going to be uh worthwhile cooking on on on the other side now I think I would flip it would you I agree yeah okay me and Chef agree timey to flip it we just ended racism guys he cooks in the

Kitchen he’s used to cooking in the kitchen Man Fire is my specialty it’s a different animal it’s a different animal and uh I agree it should be flipped that’s my consensus so the main thing about fish like f fing anything it’s just flip it yeah do it

Look at that Crush right there you see that Crush that’s what we’re that’s what we’re looking for right there guys pretty good eh that’s real good we worked on it together and it’s ideal it’s sizzling baby this is the bur Blanc what is that again a French sauce of a MiFi butter

Onions herbs and love exactly Mr Greg where’d he go where’s Greg right here I’m just coming with firewood okay I don’t want Forks nothing with this May well maybe yeah go ahead let me try we’re not going to blame you using a fork I know but it’s just not my style

But okay well I’ll improvise and use a Forks I’m sure it’s good chef I stir with potatoes but that is good try the fish try this H you know what I think you’re a real Chef that is good thank you Greg you’re very you’re welcome excuse my fingers but you know

What we are out in the wild mhm that sauce is so good m h here I was worried that I because I don’t have a small little pot to use that I wouldn’t work that I wouldn’t work out but you know what and you did

It on a fire shf did over the fire nothing burned which is exactly what I was hoping for and this is the first first plate first try no no redo plates no nothing like that but this Carabiner is really messing me up feels like a try your solid here probably just take it

Off I hate utensils mhm M that is really good bro hey that’s good to hear m M all right man right on now I’m getting rid of that fingers yeah let’s dig right into it thanks Chef no problem Mr ovens glad I I’m glad I could actually make you

Plate great have you take more sauce please if you would like some I would like more yes want more of that on everything so good bro thank you no problem and this is the stuff out of barbera’s garden too right so like fresh vegetables in December where in Canada are you going

To get that postgame interview everything went well Greg ens you like my food that means a lot to me that validates my feelings and I can’t wait to see what else we got in store well we’re just going to make our brain I like this brown sugar this

Is the best this is the best stuff to use you can tell good sugar and when you can almost make a sand castle out of it it’s good stuff so the the thing is you want two to one two well sugar again that’s just like how you cook eyeball just eyeball it right

And if you really want to like like go go like to the next step after you mix it all together and make it homogeneous just give it a taste yeah sure yeah and you got to use your hands that’s why I wash they just mix it all

In same as what you did with your solid yep exactly just God give you hands for reason now the reason why God gave you hands God gave hands for reason to work with exactly I kind of remember that I think it said that in the Bible so this is looking about right the

Reason why you use salt and sugar is that salt and sugar both draw water and are called desicant they make things dry by removing the water through River osmosis water the water goes from where it is to preserve it too and it preserves it salt is a preservative

Right it is so is uh sugar in a sense it creates a uh environment wearing the BAC now that I mixed it doesn’t want to live try to taste up I think it’s about right long as you didn’t just get a sugar piece but no I think that’s about right yeah

Not too sweet yeah yeah and not too salty mhm I think that’s about right and basically dip it just cover it lost a bit there but get her other fillet and just keep it covered and then the funny thing is what you’re going to see in the morning mhm is this is going

To be just full of liquid from the salmon Lake sha says the moisture is going to come out of it the salt’s going to draw the moisture out and you’ll see what I mean just coat it all make sure it’s covered skin side not so important is this side

There and in the morning what you’re going to see is this whole thing will be full of liquid up to probably there just put in the fridge overnight and it’s good for the smoker and we’re good to go voila per so we’re uh just going to head out

And do a little bit of mushroom foraging I know a lot of you like that um vaugh who is Barb’s uh son one of his her sons is going to show us a spot where you got some Pine mushrooms last week so we go check it

Out now I’m here with Von colins and yeah we brought these guys out to find some Pine mushrooms at my SWOT it’s a little bit late in the season so I got my fingers crossed and we’re hoping to come up big so we’re all uh kind of scouring

Along this Lake here and um looking for some Pines lots of mushrooms but I don’t know most of these that I’m seeing so keep looking for Pines or chantells or ones that I actually know right Finn how did you get there so fast all this mosle here is so beautiful does

Works of art and nature went far and wide look at that thing right on the side of the road there look at that we didn’t need to go anywhere Mas it looks like it’s a big prize Beauty $100 or more this is a pie mushroom everybody

Matake all right what are you going to do with it I’m eat it we climbed all the way up there but found by the road how do you feel about that well we sometimes your sock is just in your drawer if you’re looking for it and that’s the case here with this mushroom

It was just on the side of the road but we went up this massive clip right here on the right side as you can see we climbed that up and over the hill but it was just right under our nose the entire time you can sure tell the Pines by the

Smell it’s a Nutty kind of a smell huh socks but hey a couple more of those would be great mhm so be the all day how were you going to cook that yet um wi it res resonates yeah maybe some like wet wine and some butter and U some some

Fresh thyme right SLS it up yeah long you have time for it maybe they can make yeah well we’ll build the smoker out of the sword ferns all we need is a little frame and a Little Rock for the fish and then Alder is good smoke wood [Applause] Oh All right yeah well I see some red Min and some mushrooms up here already but uh it’s looking up for us it’s looking promising oh I’m sure there’s a couple of good ones right here there’s one little guy that a keeper yeah I think so some of them are hard to get off

Though that’s There Will Be Blood or you for our seafood chowder these guys are eating them raw I don’t like doing that Chef you going to eat one raw I’ll take half of this one that’s a little bigger split an oyster we’ll do it like uh lady in the [ __ ]

Style really put off of these to the name of the oyster you guys going to lady and trap that thing splitting an oyster seems insane you can get the chunky and then I’ll get the other end especially when there’s especially when there’s so many in just take the whole thing some of

Them are just lying around I I got that one okay beautiful there we go that’s a nice fresh oyster that’s a little little bit of crunchy Crunchies in the side of itot SMS like gas I’ll try eating this One here yeah okay we got to just try to open it up that’s a nice big one see that’s kind of that’s a chunky monkey look at the size of that monkey look at the size of that thing how how how old you think this oyster is

Here I don’t know man I don’t know how quick they grow to be honest I think it takes a couple years old growth oyster for sure yeah look at the size of that guy it’s alive though it’s moving oh well yeah sure a dead no I’m just trying

To clean the shell off and just scooping scoop that’s a big boy and that’s what I’m after you can if if they’re big enough too you can treat that the abductor muscle like a scallop cuz that’s what the scallop is one big abductor muscle trying to get all the shell off but

Yeah look at that okay that’s a that’s a nice one protein mhm I still prefer them cooked yeah you want the rest of that I’ll take it okay okay so we’re going to get some oysters on the fire here Chef’s going to do it his way

Tomorrow but I just I just feel like having them some the way that I like to do them just throw them on the fire till the shell opens and they’re usually done so in the flames you can put them right in the Flames doesn’t matter cuz look at the size of that

One jeez one just squirted me early sprayed me right all over well actually the shells do blow up too so watch your eyes and stuff okay and then we just wait for the shells to open probably enough on there for now they’re just going to pop when

They’re ready to go eh they’ll just open up yep these ones are done we get them off the fire baby the safer it will be that’s the way I like them yeah really is okay there you go buddy we’re not going to throw these shells in the fire

I made a mistake thre one in yeah that’s hot that’s really hot it’s warm down little just it cool a bit it’s Smokey you can smell smoke smells like the brininess of it man like I just tried a small piece of the fresh one just this just just a couple seconds ago

And that was uh that’s fresh man let’s go that just’s hot like diali oh man Greg isn’t that good good that is so good oh man it’s a muscle flavored almost like but you can almost taste the smoke even you can because for some reason when you do them on a fire even

For a short time like that when the shell opens the Smoke Gets in there and it’s almost like a smoke to Easter just that quick nice light smoke yeah that’s the size that I like oh yeah well you actually like that right Chef I do this looks Del that that is what I

Prefer now as the cook oyster than the raw oyster oh my God look at that he’s converted that’s beautiful morning so we had a pretty good day yesterday we uh got those oysters we got a couple of pine mushrooms even though they’re pretty much finished uh we’re having a lot of fun

Here on the island and the salmon fishing it’s been good so far we got a lot to come but you know I was showing um Barb’s garden and how she preserves all her own food she’s basically self-sufficient here on quadr island she’s got stuff out of the garden

Year round and everything’s set up properly and you know I was thinking that also the the thing is about here on the island like if I had to choose a place to survive a winter living off the land uh plants in the bush this would be

The place to do it in Canada you know back at home the plants are all dead everything’s Frozen and uh here everything is green and they the plants even stay green all winter I’m going to show you a couple of examples of some of the wild plants and

Uh you’ll see what I mean um it’s just this would be the place to survive a winter okay so I am going to show you uh some blackberries these are cutleaf evergreen blackberries and they’re a little different than the Himalayan which are here as well but I just want to show you

That even though it’s December basically in a day or so there’s a lot of unripe berries on the bush that’d still be edible still get your minerals your vitamins especially C and they’re here year round even though they’re going to be a little sour there’s tons of them that didn’t

Ripen during the summer and uh here we are like I say in the winter and these berries are still on the bush lots of them so this is cut leaf evergreen or I mean Blackberry I’ll show you so that’s what the leaves look like you can see how Jagged they

Are and uh look down in here look at all the berries everywhere you look there’s berries on them like I say survival food they’re kind of sour but look at all the berries that are that didn’t ripen in December we have all these berries and the entire bush is just full

Of these berries everywhere you go every part of this Blackberry has berries everywhere and tued in here we have a thistle root should still be good on that and it’ still be edible in December more over here and there’s a really big thistle you see there and here we have a big Mullen

Which would still be good for tea all winter still has flowers on it in December more mullon more melon so when you’ve got an area like here on Quadra Island or any of the islands along the coast here uh Vancouver Island the mainland uh these plants are out round

So what a perfect spot if you wanted to do a survival challenge in the winter and you’d still have all these things that you could rely on it’s just fantastic I’m going to show you a few more plants that I’ve noticed that are still usable even this time of

Year and then down in here we’ve got sheep sell which will probably stay green all year the uh the Sheep cell this time of year is not going to taste as good as in the summer but in a survival situation it’s not what it tastes like it’s not it’s past its prime

Doesn’t really have the lemony flavor that it usually would in the summer but it’s still full of vitamin C still got the minerals survival is not about even enjoying sometimes the food you’re eating it’s about getting the nutrients you need okay so um we got a couple of pine mushrooms for

The boys to try and um other other than that we got to build a Bushcraft smoker again to do that salmon that I’ve got on the brine in the fridge I’m going to make a different uh type of smoker so it won’t be the same materials we’re going to use the sword

Fern make a tripod and drape it with sword Fern so it’s a different type of smoker I think we’re going to go out at low tide in the dark we have to go in the dark because low tide is around 8 9:00 tonight and try to get some muscle

Because we would like to make a really good seafood chowder uh since we got the chef here I’d like to uh get him to do it we’ll just get all the ingredients we’re going to have to buy some at the store but as far as crab oysters whatever we can get ourself

Um it’s just man I just love seafood chowder when it’s full of lobster and crab and scallops and prawns and so and uh lee gave me me some prawns so we’re going to get the ingredients together and then tomorrow hopefully make a seafood chowder big pot of it cuz it

Won’t go far right on but we’ll get this uh smoker going and get our salmon going is prettyful need better saw this saw was just hanging up on the shed pretty dull I’ll get my saw well I cannot find my my saw in the truck I might not have brought it um so

We just have to deal with this one I’ll get this one and uh get this just of sticks in the wood it’s not very sharp you want to push down on that end you got it take the pressure off this t on that bad boy yeah we’ll get it it’s just slow it’s

Quite bendy it’s so flexible you and then it jams you can’t push it so I almost got to pull it through it’ll will do it yeah you just can’t push it I’m 3/4 away nice there it goes it’s quite the flexible saw oh it’s just really bad and it’s very

Dull there we go okay that’ll do one pool I mean it doesn’t have to be fancy that’ll work too so there’s two and it’s high enough to that looks pretty pretty darn decent that should do it and then just a couple of cross braces they don’t

They don’t have to hold much weight you can use almost anything so basically chef and I are building this smoker and we’re just uh going to make a tripod and then we’re going to put our Rock and cover it with sword Fern so I haven’t made one like this before so

Even though I’ve made smokers it it’s uh not the same as the other ones I think I’ll go under here and Chef has never made a smoker Chef’s never made a SM but I have actually made a teepe so yeah what we’re doing right now is we’re just lashing

This Together tie nice and tight T like a tiger good enough Okay so that should hold it’s not like they the fet is way a ton only a couple of pounds or something we’ll trim these off so they don’t melt in the fire yep last thing we

Want is that smell smoke exactly I mean these will be high enough but we’ll cut this stuff off right should work at that comes together H look at that coming together it is now the only thing is I think I’m going to put a stick out here because we’re

Going to have trouble in here with our FS right I mean yeah they could hang over but I think I’ll take advantage of uh our length and then we just put a couple AC cross CR members that’s all we need now when we do place the fish onto

The rack here are we going to be putting them uh skinside down or or or uh well I you know and we’ll flip it though too right yeah either start it off depending on the heat but we’ll flip it cool let’s cut this one into two y okay so that’s our main

Frame certainly nothing fancy doesn’t have to be and then when we get it covered it’ll look like a smoker when we get our our Greens on it Chef tell the people what you’re going to be doing with this smoked salmon smoked salmon eggs benedict smoked salmon eggs benedict everybody yeah nice

Little forward to that oh yeah okay that’s a good heat right there okay just about done except for our collecting of the ferns okay now we get ferns it’s Fern time yeah the longer the better e you got it that that uh even the platform quite a bit by stretching that one

Leg collect some too yeah the bigger the better so I mean those will work but the bigger the better think bigger burp those are work but you’re better your Zoom mic’s running right yeah I love that I think I see some pretty big ones over here I’m going to come with you on

A fern Journey a fie yeah well look at the size of this Fern long is my arm yeah the longer the better e got it okay should not be an issue it’s going to look really good with the ferns yes it will okay so since he got some ferns we

Can just show everybody what we’re going to be up to now there is a trick to you don’t put your ferns this way because it’s not the smoke will just come through like an uh Venetian blond you put them this way and then when you layer them it covers it far better so

Now get a whole bunch you can tie a a bunch of them together and I’ll go get some more we basically just make sure it doesn’t matter for now that we have them all the same direction like don’t flip one up this way have them all same

Direction and then we just tie a bunch together together because we can spread them out like a fan once we have like a couple of groups of them yeah yeah so if you want to how many to a bunch um I would say about 6 eight something like that we’ll

Do two or three bundles of them cool and then we’ll just put them around they’re going to hang down to about here which will funnel our smoke and we don’t put it too close to the fire because we don’t want too much heat yeah we try to figure out our heat

See right about there feels like about 110 that’s about what we want or 100 oh yeah so this is about as close as we want it to the fire and then I’ll show you we’re going to figure out a way to funnel the smoke into our

Smoke the key you need smoke for a smoker you do so yeah just tie a bunch together and we go get some ferns got a couple over here too okay that’s probably good for now we’ll start with those there’s no point cutting more than we need and that’s kind of what we

Want we’ll need more ferns yet yeah let’s get back in it open Chef took a tumble I took took a gnarly tumble yesterday well you’re going to have to get your own blooper real fall a couple more times you might just have a blooper real so if you just want to keep tying

Those together like you did yep I’m going to get another batch as Welly how you feeling after your fumble sometimes you fall but it’s what higher get back up that’s what that’s what matters you know never give up These are nice big ones mhm big truck D

Mhm you know what I find sometimes this is kind of interesting to too I can be out way in the bush at a lake that I’ve never seen people and as soon as I start running the camera somebody will show up it’s true they’re just trying to ruin your audio Greg yeah I

Know okay we’ll put these on and then that might Almost Do It seems like a pretty good all quite plentiful now yeah let’s get the fish going y I can just finish this couple spots I don’t like and Beauty Burpy so you’re going to do some sort of you’re

Going to rinse them I rinse the fish yeah we’re just going to rinse our fish off get rid of the extra cure and uh bring it aside you can see all the moisture that’s been been removed from the fish this is step one of preserving your fish

Protein you can see that nice rich orange Hue on the fish this right here you can just eat it by itself uh it’s it’s been cured it’s nice and firm I think we’re ready to get our fish in there amazing so then we can figure out where we might be losing smoke and

We can add pieces here in there so right on okay we’ll get our putting the fish on hey buddy who’s a good dog I sent a little video to my brother what you’re doing okay okay well here’s chef with the goods yep so let’s get this one out of the way for

Now you can put the bles in there then just get them in there it’ll hold them I’m sure oh one little pin bone sticking out there uhoh don’t want that I think that’s good oh yeah we can rotate them in a bit so which wood are

We using here today Greg we are using Alder Alder Wood which is a good smoking wood how do you say it like the like the the profile the flavor is from Alderwood well you know if you go to Canadian Tire to buy smoke chips I mean you’ve got apple and cherry but

Alder is a big one M people use it a lot for smoking nice I personally have never had that before or used it before so it’s going to be a big treat for me yeah yeah so our Bushcraft smoker is uh doing good just trying to get a little more smoke

To come through it without burning the leaves off so this is the thing when you’re smoking you have to babysit and especially with a bush craft smoker because it’s not like buying one of those smoker smokers that’s automatic and all that you know right it does take quite a bit of uh

Effort like just to look after it is the main thing like it if that piece that this camera it’s it’s Tripp so smoker is working just right can see the smoke coming out of the top of it and uh pretty happy with the way it worked even though it’s a simple design

It’s just a matter of keeping enough smoke in there to do your stuff we had some uh oysters man I I have trou trouble staying out of the smoked oysters as well it’s uh the food has been awesome the cook really knows what he’s doing the

Chef and uh we’re going to do a chicken on the fire tonight so that should be awesome as well fish is almost done I’m not going to do it overnight we Tred a piece and you can taste the perfect smoked amount and ah that fish is just awesome he’s

Going to to do eggs benedict with some of the fish tomorrow excellent food just to add a little bit of extra flavor to I want to make a little Pine mushroom salad with some of the zucchini preserve some fresh Dru artichokes as well as some roasted beets I’m going to

Smoke these mushrooms and then I’m going to cut them up add them to the salad so we collected the Spruce and you’re going to do what with it I’m going to use a spruce as a bed underneath the chicken so that the flavor of the of the spruce as it burns

We go up and through into the chicken and like some muchat smoke it a little bit and give that flavor of the of the spruce so you’re going to put the spruce on the grill on the grill and then and the chicken on on top the spruce okay

Yes all right and also I’m going to put some oregano Thyme and rosemary on top of this Spruce as well so that all those flavors will come up into the chicken is this the first time you’ve smoked with Spruce first time yeah here we go here we have our massive pot mushroom

Size my face courtesy of the wendle family and Mr vaugh himself the Avid billy goat of the mountains up here all right we’re going to go ahead and remove then we’re going to go ahead and cut it in half and we’re going to cut it into thicker pieces here cuz we’re going to

We want to get a nice good sear on them so let’s cut it into the little like triangles or something like that we’re going to cut them cut them into Fun shapes look how thick that is guys that’s good surface area for we sear it

Onto the heat it’s going to get nice and brown and caramelized and it’s going to taste a lot different and I’m looking forward to see how different the flavor is going to Be going to wrap up this uh wonderful wonderful massive beat the size of length of my head almost my entire forearm which is kind of cool smells great no salt no oil we add that after when we make the salad such confidence okay like it yes we will explain to me

Your methodology behind that uh we’ll just season it after you know it’s there’s more there’s more of a chance of the oil inside burning from the high heat of the the Flames there so yeah okay I have our Pine mushrooms that have been smoked they have a wonderful Aroma tube nice Smoky piny

Aroma and they want to try a piece of this try a little piece of it that’s big or smaller uh that’s fine it’s not an oyster I could eat it it’s really good okay interesting yeah it’s pretty good we have some drewart chokes we are going to

Uh Zuli end these into a nice julen add them to our salad and we’re going to have them just raw as it is got to wait for this for this beet to cook so then we can uh get the chicken on when the chicken is about 80% or 90%

Of the way done then we’re going to toss our cast iron pan on the heat get it warm get it hot and we’re going to go ahead and toss in our mushrooms and some garlic scape with some butter and some canola oil yeah I like how you’re doing multiple

Things how about layering flavor I was I was a very Avid Lego kid building flavor profiles and building flavor is exactly like play with Lego now I’m doing with mushrooms Mathew mycelium Burpy how do you feel about night cooking oh it’s like night skiing funny games so you hear the post you can’t

See but everything is lit right now with these wonderful cameras I’m lit y’all is lit fire’s lit fire’s lit what we work from this tahini lemon juice salt water making a salad sauce this is going to be for our charred kale uhhuh I didn’t want to dip my fingers in it I

Hear thoughts that’s good y good flavor mhm superb let me tell you on that no noise noise nice TR people light the speak like they’re Pirates it’s embarrassing run around trying to act like Jack SP yeah pretty much well hi I’m SP I’m going to walk like a funny

Man I’ve been Sly for so long I have my SE legs which me I can’t walk properly on this on the Flor that’s not the accent no this is my in the forest cooking my food dogs there we go I kind of think that the spruce is going

To burn up quick on the fire should I wet it I don’t think it’ll make a difference I think I hear you it’s all looking good oh yeah Burpy can I get a quick run back of everything that’s in here just bang it out parsley paprika garlic salt all of what more garlic

Pepper and love now we’re going to cut our chicken down the back go ahead and toss this marinade for the next half hour or so and put it onto the grill yeah what’s the difference it’s TI what’s the difference if chicken okay we just went ahead and uh

Just charred off some of our kale for our charred kale and the tahini salad take it off right here look at that nice and somewhat steamed nice and crispy on the edges give it a little try here oh yeah something talking about here’s Rini our dress looks like a bashal which is what

We’re looking for thick Tangy lemony excellent L chop into our plan because we don’t have any bowls and when it comes time to serve we’re going to go ahead and just pour over that t dressing over that kill CU we don’t want to get it soly prior to serving no way

Okay time for a little taste test doing a little kale dip dip hell yeah good job that seems the way to do it just Char on the fire quick what are you thinking Chef what’s the next stage not going to be defeated by a chicken yeah now we’re in that nice heat

Range I think yeah that’s what I was going to suggest too and just a little just bit too hot there there we go lots of smoke getting through oh Burpy yeah how we feeling well through a littleit trial and error we have adjusted the light the the level

Of the chicken we removed one of the logs so that we don’t have as much heat that’s so intense of burning of the herbs that are supposed that are supposed to lightly smoke up so the bottom of this is probably nice and black like my dad but you know that the

Top of it top of it is where we’re going to be eating so that’s so when we flip this yes everything will be just fine I agree with you too because this is where our meat is this hasn’t been ruined if it’s charcoal on the inside of

The rib cage who Cur yes I agree I agree you’re just you’re just learning the fireworks right mhm well oh yeah you’re not used to cooking on a fire as much right I’m not no we’re all doing this together too oh yeah for sure but that’s a better height I think too those

Stems came together quick that was pretty intense heat down there that’s not bad up to the whole team we’ll regulate the heat better next time Chef I’m sry Greg I really like how you’re letting Burpee learn from uh you know just doing it good the best teacher is learning like hands

On I just like how quick we all were like this is an idea and everyone like y like we acted and it happened like it was really fluid like it was nice like I’m just new to the team and stuff here but that was tight like bring a light

Real close to this that did come together really fast yeah oh [ __ ] still actually still green the underside is actually not Char so that’s really nice to see that’s what you want bpie how you feeling now I’m so happy this is exactly what I what I was hoping was going to happen not

Today now we’re going to let these cool down here and by the time they’re cool we’re going to put them into our salad mix it up and it’s go time baby SPO on your chest thank you bar that was that was legendary I don’t know how you knew but you

Knew now this right here if you guys can spell it I’ll off to your area Direction because you know the new new invention of vision is a thing now you haven’t heard about that this is Bar’s zucchini relish now Relish in the fact it this tastes so good come back

Here we’ll put maybe uh two spoons of this because the flavor goes a long way baby not for a little taste test of course we try and get a little bit of everything in here all in one bites oh man yeah that’s it right there that smokiness and that pness the

Mushroom comes in at the last second but you first need to taste is the sweetness and the acidity and the sugar and the beets maybe I can toss in a little bit more of Barber’s wonderful relish because delicious you mean they you mean they if you can make it for 50 days

Because there was no food yes and then part of that problem was the woman that W one wanted the thingu she was they well they’re all City people they’re all out in New York and they don’t they would they have no no clue I’m going to go ahead and let this

Infuse now let the flavors melt come together become a homogenous is Flavor rainbow yeah I can flip the bird for you that’s a me joke just going to do little cut test here this looks amazing done wow see that oh my god look how juicy that is that’s perfect that’s

Perfect right there baby yep all right I agree I’ve never seen chicken look like that looks delishous chicken to chicken to look he’s used to them walking around pecking the ground 100° C which is 212° f so we’re looking for something above that as we cook the Heat’s going to

Continue to rise above to2 looking for nice hot high here going to se our mushrooms and go from there that looks like fog raw a texture of fog raw into the p a lot of garlic a lot of foods going on I love it give me [Laughter]

More so all of the components for our meal has have now been completed now I’m going to go ahead and ask Greg which cut of chicken would you like to enjoy hey Greg yeah which cut of chicken would you like to enjoy tonight which what which cut would you

Like I want a little bit of breast and a little bit of thigh would you like the wing there’s not much on it that’s true little bit of breast little bit of thigh here we go thigh a little bit of breast yes thank you that’s done perfect there’s no

Doubt I know what I’m doing what am I doing here that’s too small let’s I need more meat let’s get the th right there maybe a tad on the raw side Tad on the raw a little bit little bit under done there a little bit this me here on top is done the

Interior see what I mean how chicken can fool you I know it’s so hard even chicken on a fire can be hard even at home though like I would say this right here is done this right here the wing that’s probably good but you know what this breast meat is all good brush

Me’s done we can always put some back on for a bit if we have to this this might just be close to the Bone it might be undercooked yeah so those legs got to go back onto the fire they’re a little bit 100 done but you know what I don’t have

A thermometer so you know what like the good news is I have the pieces that are already cooked precisely so you guys will have to wait longer but yeah these thighs aren’t quite done and it’s usually the thighs because of all the bone that’s there it it’s just always the thighs it

Seems tell me when you want to stop oh that’s good that’s good yeah yeah let’s let’s not overdo it right now perfect now we’ll get some mushies and some garlic scape that’s being warmed by the fire yeah I was kind of wondering the chicken a little

Bit going to make Ro make sure everybody gets enough cuz I’ve eaten lots of Pines I had them not long ago so that’s good that’s good very good The Humble man himself and then the the oh no that’s not as far as Pines go I eat them all the time

Yeah these folks have never had them neither have I so so there you go let’s leave it to people that haven’t had PLS Sher is caring there you go it’s true perfect what else we got the salad maybe I should eat this first and then make got you sticks in the

Bush what did you think it was going to be you thought he was going to pick up a spoon viewers try to complicate my life with implements and utensils okay so we are here at Rebecca spit and we’re going to I’m going to take the chef out in the

Zodiac we’re going to set a prawn trap and a crab trap and see how we do cuz we want to make this uh seafood chowder tomorrow so we got to get some traps in and hopefully catch as much stuff as we can for this chower we’ll probably have to buy

Obviously some scalps Lobster which aren’t here and uh make up a really good seafood chowder we got to bring this with us cuz the one valve is broken so I got to leave this hooked up or it leaks once in a while we just got to push put it on

It’s not a big deal that’s the only problem is trying to get the valve to shut off seems to be an issue sometimes the fear on that side and then basically this has got to go right up front but we got to get it past here first now let’s try to SL

There we go okay I think that’s it for that yes this this goes next this goes in here just try to get up go back a bit Yeah so this we slide back now now I can at least stand in here I just leave this hooked up oh okay

And if it goes low on us we just fill it just see if we can get it in this lip where it’s supposed to go yeah it’s hooked on there for sure wait I almost got her there it’s done now we’re ready to go and have a nap here we are Rebecca

Spit Quadro Island if you look over to the right you will now see a prawn trap as well as a crab trap out here we’re going to be going a little bit into the water maybe a little bit far into the water and dropping these straps we have

Some Chum that we’re going to put into it from the salmon that we caught a couple of days prior and we’re going to go out there and see what we can catch we’ll put the back in first e okay slide it in it’s good now we’ll put the stuff in

We might have to just take the Crab Trap we also already have prawns but uh yes that’s right I think we just take the Crab Trap we don’t have room for everything soon as soon as get in we’re we’re going to be touching the ground so yeah I know what’s that for

Oh van you’re a gem baby okay come on in somebody might have to push us a bit Yeah and we’re off bomb boage after we drop the Trap how long should we should leave it down for overnight overnight okay okay yeah stay out of the

Water so chef and I are heading out to set the Crab Trap tomorrow is uh like I say seafood chowder day and I’m looking forward to that oh yes all right on and uh we’re going to put everything in itday Chef this is my first time ever

Going tra for crab or any kind of seafood yeah I have all my faith put in the Greg I mean it’s up to you how we want to make this Cher like we just we’ll stick in it with like a little bit of of like R some flour and butter yeah we’ll

Just cook the potatoes and with the garlic and the ba leaf with that Y and we’ll add the milk a little bit a little bit by a little bit let whisk whisk whisk and then we’ll just keep add in the rest of the milk and then do you

Want to richen it up with a little bit of evaporated milk we can try that I never tried that I never tried that before no we we can totally do that it’s usually what I use in in like a chowder okay it just makes it a rich creamy you

Know kind of like it we’ll do that a little bit of salt maybe we can get some white pepper or black pepper doesn’t matter to me and then finish it off with with with the seafood I I like the last 10 minutes of it cuz the potatoes will take a long

Time to cook well the seafood will already be cooked and then you just let it simmer low for a little bit with let all the flavors come out of the sea great yeah so we have what’s left of our salmon to throw in here uh just put that down in there

And probably just throw some in sides this isn’t going to stay in there very good so I don’t think we need it all I think that’s good we going to make those crabs going to have having are going to be having a feast they are for sure

Okay oh better though oh yeah okay well that’s all right ped off I don’t know if we even want to fish do we M’s getting kind kind of frigid getting a little wet and cold can you hold this bucket you got it and uh so we don’t lose it

Because if it’s deeper than what our bucket is then we have to add line M we don’t want to lose the bucket and we can’t retrieve our trap all right got to be getting there I don’t know I just hope we have enough line on

Here as it looks like this is the last run if we don’t uhoh that’s can you unravel that yeah and we both make sure we just don’t Drop It come on hit the bottom man hit the bottom deeper than we think yeah might drop right off right at Shore who knows

Yeah we don’t have enough rope I would like to just get to shore cuz I’m getting a little chilled and then you’d have to lift up a bit so it doesn’t rip it out of your hand if it gets caught on a rock or you

Know I just don’t know why we can’t hit bottom we’re certainly not moving very fast even full boore okay I can see the bottom here it’s got to be good here okay I got it oh yeah okay we’re on bottom we’ve hit bottom yeah we’re on bottom I’m just

Going to pull it up a bit and then I think we better get on the shore I agree yeah we’re on bottom moving like a foot a second here yeah I know okay we can tie this on we couldn’t hit bottom it must be 300 ft deep where we were

It’s just drifting us hey we had TR I mean it was like even at full speed on the motor we weren’t going anywhere hardly we don’t want to end way up out there smoke seven bennies let’s get going [Applause] folks all right everybody so first step

For our dish we’re making right now is that we’re going to make some hash brown potatoes they have some wonderful potatoes from barbero boil them get mess and soft fry them off in the pan a little bit of salt if next up we’re going to make our

Spruce vinegar with our nice Spruce that we harvested with some white wine vinegar we’re going to infuse that together then we’re going to make our Spruce vinegar holidays I’m going to poach some eggs get some smoked salmon that I made prior to this put all together smoke seven bennies let’s get going folks

The color of those potatoes smells so [Applause] earthing we will let those potatoes cook until they’re done no amount has set time because each potato is different I cut into smaller cubes so maybe I’ll just wild guest I shop the dark here when it comes to the

Boil 50 minutes 1 five and then we’ll see how it is next up I’m going to go ahead and make our Spruce vinegar so here we have our Spruce I’m going to cut it up in into sizable chunks put it through a pot with a couple glug gugs of

The white wine vinegar and let that Infuse over a nice medium heat how much is a glug glug you know when it makes the glugging noise a glug is one glug and two gugs is two gugs so a few gug gugs now for a few good lugs of the white

White vinegar thanks to Pony Ponda ponti use it whenever you want to that was more than a few GL gles yeah we’re glugging Bro think you could go like 2 feet higher nice [Applause] drg any thoughts about what’s going on here oh I just watch and I’m just uh

Interested to try some of these things when we get back to camp now that we have our scum on the top of here we’re going to skim it off our spoon now we put the way again we’re going to bring this vinegar to a boil soon soon as it comes to a

Boil then we’re going to just turn off take it off the heat and let it cool down we don’t want it too hot for the uh on days cuz then it will uh hey buddy cuz then it will uh cook our eggs and we don’t want to

Scramble them with too much of a [Applause] heat we getting a facial look at that orange Hue that is a wonderful looking egg it’s so beautiful look at that gr yeah fir fresh but did you know how they can all enhance the color of the egg yolk with

Merry Golds or yes I did know that yeah fun fact e would you look at them apples the mer gold uh now I’m going to go grab my clarified butter which is certain of not really fully clarified but we’ll see if we can make it work thanks fory going to add in our

Acid which is lemon juice too as well as our scro [Applause] vinegar it’s a nice cozy Vibe tonight yeah yeah laid back yeah super laid back little pressure yeah I like my holiday sauce could be more on the acidic side so it has the contrast with

The richness of the egg and of the fatness of the sandon okay what’s in the jar in the jar I do this looks that is what now as now I tried clarifying it but the milk solids are still staying in in suspension so I probably could have

Heat it a little bit more but I’ll see if I can make it work anyway you going to use the whole thing uh maybe like half let it cook a little longer mhm good yeah do you add anything else to this no nope no if you want to make a barise you

Got add some sauted shallots or fresh shallots and Teragon yeah for Ste pretty fired up [Applause] [Applause] Matthew lost one not ready I didn’t see nothing man you’re good now we’re going to go ahead and toss in our oil in our pan get it nice and hot

Wanted around 300° F the Fri potatoes or 350 approximately 350 now that spinning like spinning records a cracker egg put it right in the middle what so the spinning action helps it does I’ve never seen this method in my life that’s what we’re looking for right there that will cook a little bit

Longer yeah thank you thank you GRE a smaller stump maybe it’ll dry it up but you can literally cook anything you can in an oven on a stove on a fire got that right it’s a matter of heat a matter of skill skill temperature you can get as much heat

From a fire as you can stove even more even more that’s right well I’m going to do this when I get home yeah I’m going to make this on the fire and uh really impress my fans oh tell us the story that this samon

Live B this is a 3day 4 day process to make these delicious smok s bennies Greg he caught the fish he secured it for two days smoked it day after that and on the last day here now we having these all pil ready to go finally putting all the components together for this

Dish nice a way almost I want to make you a salmon Ceviche I’ll make a killer salmon saiche we have another piece of [Applause] salmon ooh potato [Applause] town and there you have it everybody swoke s and Benny Greg oven’s way yeah use that beauti yeah nicely done [Applause] buddy potatoes are great

[Applause] sauce is going to be good I know saw how we made it mm that is good comination of that salmon the sauce ien got to the bread but don’t have make that is right on [Applause] excellent looks beautiful mhm oh the color of the egg is you guys are going to be happy yeah I’m getting I’ll make this for my daughter cuz one of her favorites is egg like was the egg yolks egg yolks butter salt awesome butter stir quick and then um

Yeah and just butter and a pretty much and acid and and you use some vinegar yeah t and some lemon juice how use like three tablespoons three or four I like more more acidic but you can use less maybe buttery has 500,000 on it and it doesn’t

Even burn oil and the oil stays Brown like this engine I don’t think it’s original but look still oil Brown 500k on it 500,000 W it can’t be the original motor well it just runs too good to be have that many kilometers yeah right okay well we’ll get our stuff down

There well it’s pretty full of water if you can grab the pump yep yeah the Tide’s a lot higher than it was yesterday e oh yeah it’s not too bad but look at the water your gloves oh well I don’t care I think we’re going to have to get it pretty

Far okay I can probably drain it there I don’t think it’ll drain just flip it yeah it’s looking good just keep going there’s still some more coming out there a lot of water in there there is yeah yeah feeling lighter already yeah it’s still a little trickle but 90% out that’s probably okay

Then that’s good throw the life jacket and the rest of the stuff I guess uh-oh you’re stepping on the valve and oh that’s okay the Rope was on the valve and he stepped on it and deflated us a bit but that’s okay we’ll be okay so we’re just heading

Out to check our trap we’re hoping for the best it’s high tide so there’s a lot of big logs floating here we just work our way through them it’s lightly raining but it’s not a downpour so I think we’re okay hoping for the best not sure if that’s it

There I think I might see it actually yeah I think I see it okay we will see if we have anything pull this back I had a lot of extra lines so this drifted probably quite a way E Yeah thicker rope is easier to pull obviously

Yeah well let’s hope for the best chef I’m praying there’s our bigger rope all right moment of truth everybody so what kind of crab uh live in this area do if you know dungeoness and rock crab dungeoness and rock crab yeah but today we’re looking for dungeoness

Dungeoness is the best right I see the Trap we got one for sure we only have one crab one crab everybody wow two two two two two crabs one on the very bottom huh one on the very bottom there oh oh no there goes our crab he was grabbing onto the

Bottom how can we tell if a crab is a male or a female because on the bottom here this is pointed that’s the male if it was a female it would have a round piece instead of uh pointed well they have it so we’re good to go it’s uh 6 and 1/2 in

Even if it was a dungeoness but it’s a rock crab and uh good enough that’s something to put in our soup right Chef you got that right everybody can’t get fresher than this no we’re going to just keep the trap in here because we did have success one of

The crab was on the outside and let go uh these are rock crab we want a dungeon us but hey um we got something so what is like the U the difference in flavor between the rock crab and a dungeoness is a dungeon more Dess is a little better a

Little sweeter a little but they’re both good yeah they’re both very very good we’ll pick up some dungeoness in town okay well we’re just meeting up here at a place called Krabby Bobs in Campbell River they got all the sea food mostly that we need except for live

Lobster might have to go somewhere else to get that but this seafood chowder is going to be awesome so just hang out here and wait for the boys crabby Abby yeah and we got fresh oysters that just showed up here we go we got some mediumsized Pacific Beach oysters okay

Yeah they’re good size for us I think we’re going using uh milk as a base Y and then uh we can definitely toss in some some fish broth as well just who the flavor and we’re going to put in Crab Lobster uh scallops muscles clams at all muscles

And clams what do you guys think well we’re doing oysters oysters I you know what clams I think ruin a seafood chowder if it’s a clam chowder it’s one thing so we’ll omit the clams and we’ll stick with the oysters then yeah yeah perfect well we are set

Sam we came we saw we conquered we went we cooked yes sir we’re doing we’re making a movie sounds fun and you’re eating lobster while you’re uh we’ve got a big big seafood chowder sweet sounds yummy what are we using this garlic for Greg well I mean that’s for our garlic butter

For our crab that we’re not going to put in the toer yeah you get some big ones in the back there right what’s that yeah those are bigger ones yeah that’s what we’re at one and a half down okay one more of those and we’re good you got it

Delicious fairy time so I am just waiting for the boys I’m going to get the fire going but um boy this is going to be an expensive big pot of chowder um with all the seafood and ingredients and the pot and everything we needed is uh

$600 pot of soup it better be good the lobster alone was 150 uh we did buy oysters because we ate all the ones we collected from the beach but did some video of the chef making the broth I’m going to get on the fire

Um we had to buy a bunch of live crab because the Trap only had one but very expensive pot of soup we all pitched in so it wasn’t like one person paid for everything but it’s going to be good I think this thing probably came with a

Lid and I didn’t grab it off the shelf I’ll bet you anything that came with a lid cuz I know my other one did and I probably just didn’t think to grab the lid so it’s kind of exciting people recognize Chef too eh not surprising yeah I know I’m

Ready for one more n cooking everybody yeah so we got ourselves the Chow that we’re doing and it’s going to cost us well it did cost us not going to $600 pot of chowder well we’ve got oysters we have live crab we have live lobster we have scallops we have prawns

Uh am I missing something sh I don’t know and the potatoes but potatoes you know but as far as Seafood it’s going to be loaded tell to bre the whole ocean that’s the ones we’re using so we probably can get Lobster and all the crab in at once because have to Shell

Those other ones yet so here we have our ingredients for our wonderful wonderful chter here we have some leaks carrots potatoes lemons garlic onions some shrimp heads to make a little flavorful broth that we’re going to mix into our Chow we may or may not do that we’ll see how it goes depending

On Greg’s opinion on that maybe we can just fry these heads up and eat them by themselves cuz those are also a really really tasty snack especially with the tamale inside of the heads it is a delicacy especially in Asia let’s start off with making our our

Liquid our cooking liquid for the crabs and get some leaks here got some nice fresh carrots cut them in half skin on we have a wind problem that me S that I’m going to just toss in these cloves just crushed after I peel them was your plan

To throw these veggies in the boiling water with the crab yes that’s your idea that’s the idea typically You’ make a thing called a COR bu to cook your Seafood in and that would have like some white wine or some white wi vegar and some lemon juice

But we’re going to keep it simple with nice and then we just wash the veggies but you’re not going to use any of the juice that we’re cooking with because the crab the foam that comes out from it is scum we don’t want to use that that’s that’s dirt

Narsty Crush Crush Crush I may have to add a couple pieces of wood because we do want it to boil right M like especially for the the crab and W and it’s going to the temperature is going to drop especially after we put the seafood

In I’m just going to throw that guy in and then I’m going to get a couple pieces of wood seven minutes after it comes to a boil uh it’s more for the seafood I I know um I guess I guess I guess what I guess for for for for

Lobster you have the Tails just by myself exactly you can usually tell by the foam and you can tell by crab because the legs will fall off then you know okay so it’s not a hard thing to figure out if they’re ready it’s almost B anyway so it shouldn’t take a long so

But I can probably put the crab in now he do you want to go first cheers okay right into there okay so we have our crab in there byebye buddy oh we should maybe take the lobster or the elastics off well the elastics off their claws I mean we might

Get some kind of Tainted the that seems like a taste he got me but that’s what you get did you get that on philli oh yeah oh good it hurt a bit but he just just got a little bit of skin it wasn’t bad it could have been

Worse yep that’ll all just fit fine for sure it will our lobster and crab are now done cooking they been our corion our our ble coron for about how long you think we would do there I’d say 20 minutes but it wasn’t a full boil at first so that’s

Right that’s right but it smells aromatic I think they’re done if they’re not really fully done they’re just going to cook for the remainder in our chowder base yeah for sure okay so I ground I don’t steam my hands off there’s a lot of water in

Here wait you don’t want to Ste your hands off oh that’s crazy yeah lot Aroma there a lot of Aroma now I see why you do the vegetables before look go Red Lobster they look beautiful eh yep they do many all of them yeah this is beautiful teamwork yes isn’t it I like

It one more I can bring it all right Dr in move a lobster karoo they’re piping hot oh well they will be right in the lap definitely they will be Burpy how’s you how you feeling right now you feeling little steing yeah I got a nice uh nice

Facial and there’s the one we caught today right here yeah that rock Crab and we are back so potatoes are in garlic is in we have some nice time in there it’s already infused for a few minutes there so we’re going to go ahead and toss in some flour for our Rue I’m going to put maybe about three spoons in or two

Spoons now the most important thing when making a r is to get to the gelatinization point of the flour mixed with the butter that’s when it becomes kind of a gel stage becomes a lot easier for you to add liquor to it and then thicken that up as a ho

Smoke keeps getting in my eyes and I don’t like it cuz I don’t like being blind that smells Divine as my grandma would say it’s good old n n I’m Duty now these are a lot harder to peel when they’re raw than cooked look at this lots of Cher

Buddy who wants to try the milk base I’m intrigued what’s in there what’s theci do this is what we’re after show yes basket approval that I need everybody once again that validation makes me feel like more of a chef than ever that race no that’s excellent so now boy oh boy

When our Seafood just simmers in that for a little bit yep oh boy oh boy unbelievable just boil before we add our seat correct because I want to have the starch uh really absorb as much liquid as possible so we get the maximum thickness out of it yeah perfect it

Tastes good it’s going to be good nobody’s going to be able to stay out of it that’s going to be the problem now it’s quite thick we we could loosen up with some more milk I think a bit more milk I think I think it’s really thick

Like a stew I think I think a little more milk would you like to do a little stirring out that cor I can stir cuz it is very thick [Laughter] Okay it be it’ be the last time I work with the chef so we just let it sit for a few minutes and we’re good to go yeah right unbelievable cheers we did it how much you think this bow cost I don’t know I guess not that much

But 20 no maybe more it’s pretty Pack full of seafood if we were to sell this per bowl like this easily $50 this is more se you get like a lobster ravioli they charge $55 for that I’m going back for seconds for ex de now boys let’s get you guys better get

In well anyways I just explain what we’re doing so basically what we’re doing is Chef and I now Matthew is B on Tik Tok I mean he gets like 12 13 million hits on Tik Tok oh stop for well it’s true for his videos about ask me anything about

Food so we’re going to do that here in Campbell River and basically I’m going to have my own little sign we’re going to see how this goes lighting’s kind of bad for me but uh he’s going to ask or questions about food again right Chef Y and I’ll do something something different I’ll

Have my sign we’ll work together and it’ll be asked me anything about Bushcraft so let’s see what kind of questions I get about Bushcraft and what kind of questions Chef gets about food right on we’re going to make our signs let’s get to it the key about writing

These signs is seeing the letters and words on the sign before you start and being able to spell that’s true I’ll get you to do has L already perect there’s my sign you got to show your sign to the camera and here we go ask me Chef

Matthew B Jones anything about food I don’t think we’ll have to be here too long and people will recognize one of us oh yeah and him about Bushcraft what’s that and ask as Greg Evans hear about Bushcraft Bushcraft anything about survival outdoor survival okay that’s what I do I teach Wilderness survival

Well my husband should be here he love that kind of don’t ask you anything about food all right what about food anything is petta good for you I would say so for sure it’s like fresh vegetables you know a a little bit of carbohydrate from from the bread itself

St mhm but it’s delicious and I love it super tasty what Bush craft outdoor survival Bushcraft yeah so for 300 points a leafy green that tastes like lemon and usually used in soup lemon verino Sor Soro sell sheep sell or wood sell like the the one that

This big looks like a little okay so you you have sheep s here on the island I can even even answer this and wood sill where I come from we have Mountain sill and sheep sill what’s the difference there’s three types of Pardon what’s the stuff that’ be in like Hungary in

Europe uh well the Sheep’s real it’s got two Wings on the side this should be the stuff you have here the Sheep sell with a big leaf in the middle wood wood sell looks like clover with three leaves and Mountain sell is round the Sheep and there’s also blood

Sorl too right uh the only three we have here is is the three yes there is so I answered a food question you did yeah I watched you did you watch me well come and say hi then we’re we’re filming this for a movie oh you are we’re doing

A movie we have camera Crews all over see oh hi what so what question did you have I didn’t have any question I just recognized you for the TV show I thought I recognized she like no I don’t know and then I remember watching that show

Last expect to see Greg well I love the island I come three four times a year salmon salmon is great I love the island so I love in here too it’s beautiful today’s actually a really nice day you guys it is last night was just pouring rain yeah wind did you watch the

Truck parade no I didn’t we were on Quadra we’ve been on yeah we might not have been able to see it no but yeah I was windy and rainy I got wet cuz I’m in my hammock so you’re in your hammock I’m in my hammock year round you’re crazy yeah that’s what they

Say I don’t know if it’s true I mean I just love that lifestyle well was nice meeting you I’ve got to go nice to meet you too take care day take care how’s it going doing pretty good pretty good I recognize your face but I don’t know

Where from what’s your name uh my name is Greg from the alone show um YouTube season oh okay we have a question in the parking lot yeah so so about deer I had a question about calling calling the deer yes yeah so like an estra sple which wouldn’t really matter now cuz

Rut’s over but like in general what’s your kind of what do you find works for calling them in on like an es potentially not basically just relax them like yeah for sure for sure and I mean every Hunter is going to give you a different answer too right because a lot

Of it is matter of opinion it’s opinion and I mean it depends on if you’re bull hunting or rifle whatever you’re doing I do yeah rifle for sure bow hunting man I mean that’s you got to have your blind you got to have a trail uh it’s

Complicated and nine times out of 10 you can’t even get close enough for a shot if you know what I mean do a lot of bow hunting and right I don’t know why he does it to himself but I do have one other question about fish that I’d like

To pick with though my cast what is your favorite Cutthroat or rainbow I prefer rainbow rainbow rainbow but my favorite troat is bull troat bu bull troat I think it’s even better it’s better even better I imagine too better fight better meat in my opinion yeah they’re great Eating bull tro uh you

Know that’s my favorite tro my favorite fish is bouret oh hey oh yeah got to love the bouret manic oh they’re so good yeah oh it’s it’s like it’s fresh Ling Cod basically yeah it’s like a freshw Cod yeah and it’s just Dynamite big flaky meat probably best fresh water fish and the

Best fish and Chip’s going there’s no doubt of that just great to hang out with Matthew it’s great to hang with Mr gr thank you of all the days to to go and do this this uh this bit this is the best day we’ve had this is it’s not windy Sun for

The first time since we’ve been here MH you know just a taste of what it’s like in the in the summertime yeah absolutely hell hello do you guys have permission to be here permission yeah oh you’re the the superstore uh manager yeah I am oh you are do we need permission

Or what do we oh okay we’re not we’re not like harassing anybody no it’s still like it’s a lot of attention and all that we really don’t want okay should we go somewhere else you can go somewhere else you can even go down there if you went beside Rogers

Or okay okay all right thank you thanks see on Facebook oh yeah I’m on everything yeah how are you I could oh they don’t want us here no I’m going I’m going to go to my truck and cry I don’t know I don’t think we’re harassing anybody no you’re not doing

Any harm no we’re just trying to share some knowledge but you see people they don’t want you sharing knowledge yeah they’d rather keep keep us like mushrooms in the dark okay we see you later did you get that okay I want that one last recovery of the Crab Trap

Hopefully there’s a couple dungeoness but we do have crab anyway so it’s not the end of the world if there’s nothing pretty calm morning yeah but you see the other side is not calm the other side oh yeah that’s the nice thing about these Bays is they just stay protected and

So it’s more my style doesn’t look good I don’t see The Jug anywhere this is where it should be looking around not seeing anything you know unless somebody decided to pull our trap up because that’s happened to me before where somebody grabbed my trap so I would say maybe something like that

Happened we either got sleuthed by a fisherman or a motor or something something happened cuz it’s not here the third time that I’ve lost traps to thieves Dr zodiac up and that’s the end of her I thought that weight thing was it but it’s not so well Oh today we’re making oysters Burpa Feller not rocket fell B fell with my own little twist on it from the thas classic to the brand new recipe that I’m making today nice thick cut bacon we’re going to be going ahead and cutting this into lardons the shape of a lardon is like

So like this we’re going to be rendering these down getting it all last fat and making them nice and crispy cuz who does not like crispy bacon bits next we’re going to begin our ingredients for our nice compound butter here we have some some butter that we used previously that we melted down

We’re going to use this and not let it go to waste so into the bowl that we had our bacon in we’re going to take the rest of our butter and add to that butter into the pot next up we’re going to go ahead and Grate some of our

Garlic we’re using about five cloves of garlic here today for about 10 oysters or so you can adjust to whoever garcy you want it but like you know truth be told take in mind I’m a garc boy myself and zest some lemon already this is smelling so

Delicious we’re going to adjust the heat adjust the temperature on this by moving it off the heat look at all the fat that is rended out of this bacon and look how the pieces here are now getting to be somewhat crispy we’re going to look we’re going to cook this

For maybe a few more minutes then we’re going to take it off the heat drain the fat and we’re going to incorporate that into our finished butter compound butter mixture bacon now done it’s now rended out to the point where I like it it’s going to go over

Here mind you on a little angle so the fat does not reincorporate into our bacon prefectly on a lower heat we’re going to be putting our butter with our garlic and our lemon zest next we’re going to add our bacon into our Bowl time to De glaze with the white

Wine we’re going to get all the mired reaction bits left over from the bacon cooking now that I finish deglazing the fond from the bottom of the the pan it’s going to go into our butter with our aromatics we’re going to take this off the heat and place it onto the ground

Next step we’re going to go ahead and cut our parsley and add it to our mixture add our parsley our bacon to our sauce let it Infuse we’re going to do our oysters crock open put them over the fire put a spoon of sauce in each one

Cook it until it’s done and oysters burella everybody cooking until it’s done oysters Burpa fella everybody let’s give us a little try now shall we guys oh yeah okay oyster shocking 101 this is called an oyster sucker this is called an oyster this is a rag that we’re going to

Use to keep our oyster in place and to protect ourself from stabbing into our fingers which sucks a lot so into the back of the oyster crack find that wedget in there crack it open like so wedge it open with your finger there hold it open now you’re going to feel

Through the back of it there’s a connective part on the abductor muscle you’re just going to wedge through peel it off get out any unwanted bits go around disconnect it and give it a flip and that’s how shucking oyster now we want to try and keep as much of

The oyster liquor inside as possible that’s going to help give us some extra flavor how should I go about eating this you think I’ve never had an oyster made in this preparation before this is the first for me but I’m thinking that it’s going to tastes really really good and

It’s going to mask a lot the flavor of the oyster that I’m not a fan of is it a one one biter here is it a two biter I don’t know bloody hot though and butchering this so much here we go bite number one let’s try this folks

Man yeah that’s a winner in my books Let’s go for the rest of this now tast the acid from the lemon the aroma from the skin the Rind the richness of the bacon with a nice good crunchy texture and the Vibrance that comes from the Fresh parsley

Thank you Chef Mathew Bry Jones oh you’re welcome me all right just a little introduction my name is Chef Mathew rby Jones this is Greg oven Sam warsh and Benjamin warsh right now I’m just melting up some garlic butter that solidifi in this cool weather so I can finally and finalize finishing

My wonderful dungeoness crab you’ve been saying all week that you’re going to be trying some of these recipes out when you’re by yourself is there one that uh you’re going to give a give a go first well I’m going to make the charter again obviously but yeah the eggs Benny were

Dynamite it was all really good so you know I’m going to incorporate some of these cooking things into my videos EXC people like the catch and Cooks they like the cooking on the fire but Spruce it up and go a step further and just do a little better job right

Yeah everybody likes good food after uh all the time that you spent out in the bush and just doing different Hunting Fishing foraging I’m sure you’ve had like a lot of dicey situations that you’ve maybe got yourself into by accidentally um I’m just and I’m just

Wondering like out of all of them is there one thing that stands out to you like this was like my closest like dance with death you know what I mean like and you like think about it still type type of thing well I mean I’ve had probably eight or nine situations where I

Probably shouldn’t have survived but without the knowledge I had most people wouldn’t have I mean I’ve been stranded half a dozen times charged by grizzly bears um hypothermic fallen in rivers fallen through frozen lake into the lake uh all kinds of things and so really I shouldn’t even be here but it’s the

Knowledge the accumulated knowledge of okay well now we got to and in a lot of instances like a couple times I fell into a river that was frozen and almost got swept away and then a lake one time but the one I mean the lake situation I

Already had my fire going so I had my fire going ahead of time before I went out there so that was good and um you know like I say I could write a book on on all the situations and that’s what my Fireside Chats are about is telling some

Of these stories so I haven’t even I’ve just started the fireside chat I think I’ve only got three of them out there will be a hundred more so and they’re doing really well I couldn’t sit here and yeah I couldn’t sit and explain every situation in an hour or 2 hours or

Two days we’re going to throw some meat on the Grill maybe we’ll even let the camera run and turn the mic off and just let those viewers just see that meat Grill ASMR and uh signing out h&n collaboration with the legendary Greg ens Rocky Mountain Bushcraft and happy News Network thanks

For coming boys hell yeah we the final leg of this journey with Greg Y and uh it’s quite movie it’s been great this is uh the team signing out signing