Відео

How dare you 🤣🤣

It comes naturally 🤣

@paulheels i can tell!! 😏

🤣 ballers gonna ball

That’s a fact! Thanks. There are some bigs in that lake. Can’t wait to find some

Our local clubs avg about the same number of anglers as the local boat tourneys. Then you have Queen City in Charlotte that averages around 100. As a NATIONAL series we’ve seen the Mecca of kayak fishing, 2021-2023 seasons.

@@mattscheible6071 2025- Arizona, Florida, Tennessee, Oklahoma, New York, Texas. About as spread out as you can be across the country

@paulheels spread out, yeah, but they completely ignored the Midwest. They could do so much better if they thought outside the box.

It’s bass fishing. Thinking outside the box won’t happen. The box is wrapped shut with gorilla tape and locked inside another box. Haha

We’re going to find out sooner than later for sure

We’ll see how long BASS can hold on.

Yep. Gone

Dead, dying, or just needs resuscitation?

@ if only a podcast would cover it next week 😎😎😎😎

@ you obviously didn’t watch the long form video

I am about 2 hours later than I planned. haha make yours and collab with me!

@@luisvillarreal4743 thanks hoss! Smoke you a turkey for Christmas! Holler at me if you need anything

Thank you.

@@N1337w As far as I know all our bacon is smoked to at least 140-150, but I could be wrong with commercially produced bacon. Smoking it to 145 is the only way I’ve really done it my whole life, even with the old timers when I was young You can cold smoke it. I don’t have the best setup for the low temps.

It looks like commercially produced bacon is raw (but cured obviously). I suppose you could try a smoke tube at the bottom of your vertical so produce lots of smoke minus the heat, so you're getting cold smoked bacon. Either way, your bacon looks sensational

@@Nick-vs4cf you wouldn’t know the difference between these slices and store bought if set side by side. It’s def not “ham like” it’s still looks and feels the same as from the store. I don’t have the patience for cold smoking slabs of bacon 🤣🤣 snack sticks, summer sausage, sure. Thanks for watching!

You’re right! Great times.

I dont think there is any monetary savings here unless someone is making not much money or doing it for free. Judging by all the fridge, flipping, seasoning, smoking, cutting, etc It seems more like a labor of love versus saving any money.

@@doc.rankin577 I’ve never sat down and figured out my full costs, mainly my time. Can you get it cheaper per pound if you just compare the cost of supplies? No. My supply cost is half of the cost for any decent thick bacon. Short answer: I don’t know. Probably some. Minimal at best. Long answer… below. When we start talking about our time investment, that’s a personal decision on the time vs reward. I grind most of our burger meat. I make all of our chicken broth homemade. I don’t make my own butter or cheese. I like cooking and spend a lot of time in the kitchen and on the smokers. It’s enjoyable. I get to control ALL the ingredients. In the end making the bacon isn’t a ton of time. It’s a multi day process, but each step is short on physical time.

@@null1808 even if I raised the pig, it would still be close to the same price as store bought. Haha. Your statement articulates it way better than I have. “Labor of love” yep

This was one of the best campsites we have been on. Definitely peaceful this time of year too.

It is so delicious! Thanks for watching

Thank you!

But tons of fun!

Next camping trip, you’ll get to drool in person 😂

@@wrkrbee28 only so much we can do with 60 seconds…. There is a full video, look under my name in the short and there’s a play button that will take you to it.

@@user-calm_salty thank you for the kind words. Merry Christmas to yall as well!

@@OilfieldAngler boom! You the man!

Heyyyooo

@@Rventureland thank you!

@@hands_on_adventures I’ll hook you up if that’s what I do!

@@bassinbaskie flip flops always and forever. Thanks for watching.

@ 🩴🩴🩴

Those big ole beauties always need saving

@@hands_on_adventures hell yeah! We gotta do another trip.

@@mattcollinsfishing damn it boy. That sounds delicious!

@@AlexOnTheWater thanks Alex! Along with camping, I’m planning on putting out fishing videos in 2025 too. Hopefully I can get this stupid kayak fixed.

@@paulheels looking forward to watching

@@BobbyDaniels-ck7jv I keep all mine in the freezer. When we go camping I throw them in a cooler or a backpack for hiking. I’m sure in a vacuum sealed bag with an absorber they would last a while. For us, we need them to last a couple days and that works for sure. I’ll make a video soon on rehydrating! Thanks for the suggestion. Make sure to subscribe so you can see the video!

Thank you for sharing my friend! Many blessings always!!

@@BobbyDaniels-ck7jv you’re welcome. Thank you for watching! In the next couple of days we have a 20 min video of our last camping trip coming out. It was a good time!

@@GenCorbulo send me a recipe!

@@AmIbuggingYah that’ll work for a meal. But I need something them last!

@@matoncastrejon5707 yeah. They’re hotter than a jalapeño. Similar to a cayenne, but spicier.

@paulheels grind up a bunch with garlic and whatever flavors you want into chili paste type stuff for some with vinegar

@@matoncastrejon5707great idea!

@@user-calm_salty thank you!

@@user-calm_salty there’s something that’s makes it taste better

👍👍👍

You’re welcome and thank you for the sub

They do cook faster. It’s not a noticeable difference to me either. The only difference, I feel like the shoots near the bone cook better, but that’s nothing someone should worry about unless they’re cooking competition

Appreciate it!

Thanks for watching

Cook at 450 or 500. Depends on your stove. I probe at 12 minutes and then go from there. No specific time because all ovens are different.

I like mine more at 115 but the wife and kids don’t care for it that rare.

What ingredients were in those veggies 😁 if you don’t mind me asking

@@Lisa.sheryl broccoli, carrots, purple onion,bell pepper, dry parsley, dry oregano, olive oil, salt, pepper, fresh Parmesan