EP 163. "Stinking the Pot" in Louisiana

"Stinking da' pot." That's how Chris Meche describes making traditional South Louisiana gravy. His is best-of-the-best. World-class. After getting a duck and sausage gravy started, then prepping a mile-long countertop worth of sides, he describes growing up in South Louisiana, taking Ramsey on a cultural tour of good eats. How'd Meche get started hunting and what was his first "duck"? Where'd he learn to cook and why's it still important to him?   What're "shoe-pick patties"? What's the proper way to make gravy, how many beers does it take? When does the duck camp experience start? Like a "30-weight gravy" over sticky white rice at duck camp dinner, just an easy going conversational episode among a couple hunting buddies that'll really stick to your bones.   Please subscribe, rate and review Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell [email protected]   Podcast Sponsors: BOSS Shotshells Benelli Shotguns Kanati Waterfowl Taxidermy GunDog Outdoors Mojo Outdoors Tom Beckbe Flash Back Decoys GetDucks USHuntList   It's really duck season somewhere for 365 days per year. Follow Ramsey Russell's worldwide duck hunting adventures as he chases real duck hunting experiences all year long: Instagram @ramseyrussellgetducks YouTube @GetDucks Facebook @GetDucks.com  

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