Matt and Dave discuss the October lull or rather the myth of it, a few unsuccessful hunts, a successful hunt with a lesson learned. A new state record Red Grouper, a few rig set ups and a couple odd news stories.

Matt discusses the details of his bear hunt, tells a story of bears hunts in the past with his daughter, two elk stories from out west, Dave discusses his theory for declining catch in Costa Rica and Matt has a recipe for a hunk of meat.

Matt talks about his upcoming bear hunt, taking another new hunter to the woods, Dave talks about his trip to Costa Rica. Matt and Dave discuss rattlesnake as table fare.

Dave and Matt discuss when he dated a vegan, dolphin fish, outdoor tactics, the importance of being flexible, and when Matt's house smells great!   Matt dates a vegan.   Dolphin season in the northern gulf of Mexico   Tactics and the importance of being flexible   Slow cooker recipe for a blade roast.

Taking Angie hunting Mutual friend reached out after listening to the first 2 episodes about teaching him to butcher his own deer Bananas on a boat and other superstitions     Spicy Lime Mayonnaise ½ cup Mayonnaise 1½ Tbsp Sriracha hot sauce 1 lime, zested and juiced Garlic Sesame Sauce ¼ Cup Sweet chili sauce ¼ Cup Soy sauce 1 Tbsp White sesame seeds 1 Tbsp Black sesame seeds 4 Cloves Garlic, peeled and finely chopped 1 Thumb Ginger, peeled and finely chopped Other 8 oz wild game meat, sliced into 1½” x ¼” x ¼” strips 1 Pack Instant rice and beans 2 12” Flour tortillas 4 Tbsp Oil 2 Green onion, thinly sliced 1 Cucumber, sliced into wedges 8 Sprigs Cilantro 8 Leaves Basil 1 Jalapeño, thinly sliced Spicy Lime Mayonnaise Mix the ingredients and refrigerate for up to one week. Garlic Sesame Sauce Mix the ingredients and refrigerate for up to one week. Heat half the oil in a frying pan and sear the meat for approximately 2 minutes. Add the garlic sesame sauce and glaze the meat, approximately 3-4 minutes and mix in the green onion. Build the burrito in the following order starting from the bottom: Tortilla, rice and beans, glazed meat, cucumber, spicy lime mayonnaise, cilantro, basil, thinly sliced jalapeños.  Roll the burrito tightly and fry in the remaining oil over medium-low heat until the burrito is dark golden brown, crispy and hot throughout.

In this week’s episode Matt talks about introducing adults to the outdoors, Dave talks nighttime tuna fishing, and in a twist Dave gives us his favorite deer recipe

Dave and Matt discuss Amberjack tactics, the study on greater amberjack by the University of South Alabama and Dave's favorite recipe for Amberjack. They also discuss Matt's pre archery season preparation and how to approach learning about new hunting land.

Matt and Dave talk a little about their backgrounds in the outdoors and Matt gives us a squirrel recipe.