Chapter 1: What is the main focus of Reloading Podcast 572?
Your wife hates the way you dress. Seriously. Camerado makes gear that handles the range but looks good enough for date night. Look good on the trail and at Walmart. Make style a priority. Camerado. C-A-M-O-R-A-D-O. Standard disclaimer, folks. You probably will hear from episode to episode recipes for what we do. Remember, we're telling you what we do. We're not telling you what you should do.
What you should do is you should stick with published loads. So, you know, we disavow any responsibility for damages done because you might not be following a safe and careful reloading practice that Jeremy or I or Jason or Trevor or Mike might be following. And it could possibly be the fact that you might have a tighter chamber. You might have a looser rifling.
You might not get the velocity we do, or you might get more. If you're going to take an... Reload, understand, you're responsible for what you do. We are not.
Hello, welcome to the Reloading Podcast here on the Firearms Radio Network, presented by Patriot Patch Company, Camerado.com. Greetings, sir. How are you? I'm hanging in there. Weather getting to me.
It could do without the cold and the snow. Yeah, I jacked up my knee on Sunday. So Sunday had a ham and a smoker.
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Chapter 2: What safety precautions should be taken during reloading?
Yep. Sunday. Monday was Navy bean soup. Oh, good, good, good, good, good, good, good stuff. Today was ham and potato soup. Out of this world. Mm-hmm. They switched. They called for used in it. It's a heavy. Oh, that's so much of a difference. Yeah.
Yeah.
Yeah. Next time I got to double the recipe. There you go. Yeah, it was a good ham that they got. It was a fresh ham. And so all of Saturday afternoon until Sunday.
Chapter 3: How do the hosts handle reloading practices and recipes?
Nice. Yeah. I just got a welding blanket from Pellet Grill. Ah, okay. So I'm going to do that sometime this weekend. I think it's some stuff on it. I want to make some venison sticks. But that's got to all be done in the garage because she doesn't want the smell of venison in the kitchen. So I got a table that's behind the door that I'll set up.
And then I got to haul my KitchenAid mixer down from the kitchen and put that in the garage. Meat grinder. Yep. That was my Christmas present to myself last year was that. The KitchenAid mixer or the meat grinder? The meat grinder. Okay. I got it on Black Friday special for like 35 bucks off. So I got the metal one because the plastic one doesn't hold up.
And then this is my Christmas present for this year. There you go. There you go. Tonto Beer River. So yeah, this is sharp. Tonto blades are sharp. I learned the hard way. I forgot to tuck my finger out of the way when I was flipping it open. My favorite feature of this is this little tool right here. How's the gimping? What do you mean?
The gimping is the serrated part of the blade up on the top. Hold your thumb up. Oh, that's pretty good. Okay.
Yeah, that's got some grippy grip to it. Yeah, that way it holds your thumb on there so you're not sliding it. Carving. It was on sale at CRKT for like $33. Nice. I don't know if it's still on sale or not. Clifford Zach wants to know, do you have the same problem I do when making split pea soup that it seems the pot never goes down? It's because you're probably the only one eating it.
See, split pea soup is one of those camouflage foods. It looks and smells like it should taste like ass. But if you're brave enough to actually try it, you're like, oh, this is so good.
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Chapter 4: What tips do the hosts share for cooking turkey and other meats?
That's the problem with split pea soup. Split pea soup also needs the secret hot sauce. Well, that may be your secret ingredient, but not mine. But that would be a good. See, I can't put hot sauce in it because the wife can't.
Yeah. They always say, you know, I can't. Oh, don't do that. I can't do that. Yeah. Right. As I'm making it.
Oh, no, no. She literally can't. She will be. Oh, okay. She will be blowing up a toilet.
She can not. The whole family eats it. Yeah. No, that's awesome.
Well, that's a good thing. If the whole family's eating it and it doesn't look like it could go down. Hi, Russ, over on Rumble. Let's see if YouTube kicks us for me having the knife on. I would think that, but you never know. It is YouTube. I got lucky.
I bought Prime Ribs.
I got on sale for... So, I was watching on the other day, and they were talking about, you know how the end cap or the cap likes to get overdone? So, what the guys did is they cut the bone off, flipped it over, and put the bone right on top of the cap. So, the bone protected the cap, so the cap Came out medium rare to rare, just like the rest of the prime rib did. Okay.
I don't have too much of a problem.
I'm kind of a, I don't know, does anybody know what sous vide type cooking is? Yeah. Okay. Well, I put mine in the smoker at 225. They were putting theirs in at 180.
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Chapter 5: How does the discussion shift to kitchen tools and gadgets?
They were still having problems with the cap.
I don't have any problem with it.
But it's at room temperature to start with.
That may be a difference. Yeah. I have never had a problem. And then when it gets out of the smoker, it kind of looks kind of white. It doesn't have a lot of color to it. Then it goes into a 500 degree oven, 10 minutes, just to put it in there.
Yeah. What they were doing is they pulled it out and threw it on a hot cast iron skillet to sear it. Yeah.
That's where my Blackstone would come in handy. It seems even with three burners on that 28 inch, it has a hard time going over 400. That's where the welding blanket. Not supposed to put a cover on top of it.
Maybe if I put it around the bottom though. Just don't cover the vents. That's the thing. Okay. So, um, I, I was, cause if you look at Traeger, Traeger actually makes a insulation blanket set up theirs. Okay. It's also like a hundred bucks, but yeah. Um, but it's got all the, it's a multi-piece and it's got the holes for the vents on the back and stuff.
But you know, if you just put that welding blanket on the top. Sure. And left the vents open, make sure you left the vents open. See, I don't have that problem. I got a, uh, I got a smokestack. Okay. So mine vents out the smokestack, so that's nice. But, So, yeah, mine's going to get a test this weekend. As far as smokers go, that's why I like that big green egg. It just holds in. Oh, yeah.
Those things I've heard are amazing. Yeah. They're expensive, the problem. Yeah. Well, you know, you pay for what you get. I honestly have been really impressed with this Cabela's Pellet Grill. Okay. It really holds up well. Thanksgiving Day, we had gusting winds, gusting to 25. Yeah.
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Chapter 6: What insights do the hosts provide about knife selection and maintenance?
Well, next time when the turkey gets done, as soon as it gets done, put it in the cooler. Oh, okay. Put it in the cooler. At one time, I had smoked green turkey in my green egg. They weren't big ones. They were only like a pound or so. And I had to transport them 40 miles. And I lined it with newspaper on the bottom. Put some bricks in the regular charcoal grill to get them warm. Uh-huh.
Put oven mitts down on there to hold the bricks. Put the bricks in there. More newspaper. Put turkeys on top of that. Got there. Everybody was sitting there. Wow. Juicy. Yeah. I'll have to do that next time. I didn't even think of that.
I mean, so...
Yeah, the nice thing about it is it seals it. It keeps all the moisture in, so you're not losing it that way. You can throw it in the back of a truck like I did and drive it to where I wanted.
I'll tell you what, though. If you ever want a really moist turkey, throw it in the Nesco with one of those Reynolds bags. I used tongs to go pick it up, stuck it up the butt. I literally pulled the breastbone right through it. Like I was smoking fricking ribs. Just, it came apart. It was so easy taking the meat off the bone. I mean, literally the meat was falling off the bone. It was juicy.
I took a bite of the breast and I just had running down my face. I was like, I had no problem with the, but I like, but I, last year it turned out fantastic. Um,
uh but it also cooked nor the i was able to maintain the heat better so it wasn't it's up and down yeah and i didn't have to leave it on as long but uh yeah i mean last year it was really amazing really juicy i tried the butter under the skin thing this year and hope that worked well or not well you know the the biggest thing that i find is uh is uh
either vegetable or chicken broth and an injection needle. I'm really sorry is that we had a local turkeys that went out of business.
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Chapter 7: How do the hosts track and record their reloading data?
I used to get all my turkeys. I met him through my grandfather. He was 45 years old. My grandfather was a supervisor for A&P. Go out and buy turkeys from them as their fresh bird. And that way, over the years, I just learned where I got my birds from. Right. But now he's gone, so now I'm buying off the shelf. It bothers me.
Yeah, they're definitely different. Yeah. Buying a frozen bird. The only nice thing is they're freezing them, and they're freezing them so well that you're not going to have to worry about contamination. Right. Yeah. I mean, that's the thing is when they get to the grocery store, they're usually somewhere between negative 20 and negative 40.
Yeah, they're footballs. I mean, you can't dent them. I mean, you could drop them in a bowling ball.
Chapter 8: What mental health resources are mentioned at the end of the episode?
Yeah. I think we should figure out how to launch them. Les Nesman did that. No, the boss did. Oh, the boss did. That's right. The boss did. Yes.
God is my witness. I thought turkeys could fly. One of the great lines. Yep.
great lights yep so originally ladies and gentlemen we were going to work on the x10 but then i found out that i had to be in at four o'clock in the morning to push snow around and so we decided we were going to make this a shorter show so and we're going to open it up too you know so you guys can yeah you got any questions chat yeah don't matter on anything just ask away you know yeah just remember there's no stupid questions we morons usually anti-gun
I had a good one. My wife asked me to look up Spice Company, Penzi Spice.
They're anti-gun.
Holy shh. They had a whole spiel on how Republican. Yep. And I wrote back to him and I said, well, it's remarkable. I said, because Democrats can't figure out what you are. Democrats can't figure out which bathroom. And Democrats can't figure out which way is up. And you're telling me that Republicans are tearing this country apart?
So I can point to three cities. And it says all you need to know, really, about the Democratic Party and their long-term success or failure. So the first one would be on the eastern seaboard. That would be Baltimore. The second one would be the Great Lakes. It would be Chicago, or Chirac, as we like to call it. And the third would be Detroit.
And if you look at, you know, we'll just be fair and go from post-World War II. And you look at the cities and what's happened to them. Yeah.
I, you know, I would start out on the West Coast, San Francisco. Nah, that's low-hanging fruit. Anything in California is low-hanging fruit. Yeah. And then you go up to Seattle. Okay. And they've gone down. Oh, and don't forget Portland. Oh, Portland. Oh, you can't forget Portland. See, I mean, the West Coast is the winning crew. There's this big jump, okay? Now, Colorado has got some problems.
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