Ep002 - Top Pieces of Kitchen Gear
In this episode of the Okayest Cook Podcast, host Chris Whonsetler and his co-hosts, Corey, Colton, and Andy, dive into their top five essential kitchen items. Each co-host shares their unique list, discussing the importance of everything from knives and cutting boards to Dutch ovens and thermometers. They also touch on practical tips for organizing freezers and the importance of certain tools in daily cooking routines. With humorous banter and practical advice, this episode offers listeners valuable insights into enhancing their cooking experience with the right gear.
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Chris: All right. Welcome back to the Okayest Cook Podcast. I am Chris Whonsetler, your host, and today I am joined by three of my buddies, three of my co-hosts, and I'm going to introduce them in the. Basically, I'm gonna rank you guys into most likely to cut yourselves while prepping food.
Andy: That's fair.
Chris: So right off the bat we've got Corey.
Corey, we've got coming in Hot Second Colton Heiner, Corey Cole, Colton Heininger, and Andy Heiser are my three co-hosts today. I did not tell you which. End of the spectrum. You guys are on there, so you're gonna have to figure that out yourselves. So yes, welcome to Gear Talk. This is episode two.
We've made it through our first episode, officially on our second. And we're glad you're here. We're glad you guys are here on YouTube. Thanks for tuning in there. Definitely keep those comments coming in. Tell us what you want to hear, tell us how we're doing. And with that said, let's kick off into our Foods of the Week.
What did you guys experience this week?
Andy: Corey?
Corey: I've, so I've been traveling quite a bit for my day job and, yeah, I got to eat some really good resort food recently and they had
who
Chris: define resort food.
Andy: Right.
And really good.
Corey: Yeah. So I was in Phoenix, I guess Scottsdale at the Dollar Tree.
Not the Dollar Tree. That's not, it
Andy: doesn't sound
Corey: no to the Dollar Tree. And see, I keep, and I keep mixing it up and I keep calling it the Dollar Tree, but it's the. I don't know. It's one of the fancy Hilton Re like resorts. Okay. I don't know. They're going to hopefully, we'll believe what you tell us never sponsor is.
But it's it was super nice man. And they had these, they did these stakes like on open fire out there.
Andy: Nice.
Corey: And they were pretty good. So I'd say i've been on the road so much. I've been traveling, so I would say that's probably the best ones. But I will say that they crushed and compared to this past week, I was in Tampa and they also had steak in the end of the evening.
And there's another hunter buddy of mine that I've, that is on my team. And so everyone in the table was like, oh, nipper, Corey, what? What do you think about these stakes? And we both expecting the
Chris: opinion.
Corey: We both cut into 'em at the same time. And he's two seats away from me on a circle table.
We cut into him and lifted and we both go, dude, they were like, charcoal, well done.
Chris: No gross.
Corey: I was like, this is a resort. Ouch. And a Hilton no, it's tough.
Chris: Yuck. Yuck. Sorry about that.
Corey: Yeah.
Andy: It's a waste.
Colton: Yeah.
Andy: Rough.
Colton: You guys know I like to smoke stuff, so I've smoked everything under the sun. It feels I recently had, my brother tried smoking. Canadian Goose breast. Yes. And it was, I have not attempted that one yet because it has not sounded good to me, but he killed it. He crushed it. It tasted like steak to me, so that's awesome.
Chris: Awesome. Yes.
Andy: That's awesome.
Chris: My. Good friend from college just got his first smoker.
And so like my college group chat has just been going nuts with all the advice. And he's actually doing burnt ins today.
So my buddy's cooking burnt ins and all I can think about is just devouring burnt ins, but on top of a plate of cheesy grits. If you guys have not done this, it is peak, like it is divine.
Just goa cheese, like some real creamy grits with burnt ends on top. Pork like pork grits, pork belly, but
Andy: I
feel
Andy: like you've added everything else to it to make. Maybe that's how you make grits good, is by bearing it
Chris: grit. Grits are phenomenal by themselves, so I will fight you on that.
Andy: I'll have to add that to my list.
Chris: Grits I'm not a southern boy, but not a fan. I've been converted like grits are legit. Good.
Corey: I'll eat grits if there is. Tons of other stuff on the plate that I could just go,
Chris: you would eat these grs, hide it. You would eat these grits. Yes. The pulled pork. Yeah. Not it's pulled pork on grits is phenomenal as well.
But yeah, burnt in grits are like top tier. Absolutely good. Yes. Yes. Actually, Andy, I'm gonna, I'm gonna steal yours. I'm not gonna steal, I'm gonna hijack it a little bit. You're borrowing some equipment from me. And since we're talking about gear today, why don't you why don't you tell us what you're doing with my grinder?
Yeah, my meat grinder.
Andy: In addition to just getting through the venison for the year I've got a bunch of ground venison chunks ready for grind this year. But what I'm really excited about is what we did last year. It was a complete, just, we was, I was stuck, to be honest. I had gone to Texas.
We had, I had a successful hog hunt and I had brought back pork or hog and I wanted to do a sausage with it, breakfast sausage. But I didn't really have that. I didn't have enough to even make the seasonings make sense. And so I don't even remember where the idea came from, but I needed to fatten it up. I was like, why not take some brisket and just mix it in with that and make what I. Lovingly have dubbed his mok the official sausage of the Midwest at this point, because it was sausage of the Midwest. It
Chris: was bold.
Andy: It was a hit though. I think and again, so I think Corey has his share that's here.
He hasn't had it yet, but everyone else at this table has had it, and it is. Amazing. So I've excited it. Tasty. Yes. Yeah,
Colton: I can attest to that.
Andy: Yeah. So I've decided to try this again one more time. And this year I have, I went to Texas again and came back successfully with some awesome hog meat and picked up some brisket today and excited about using Chris's grinder to.
Do Mok 2.0. Make some
Corey: mok.
Andy: Some mok.
Corey: Let's get it. Dude. That could stick.
Andy: It's so good.
Corey: The mok. Yes.
Andy: And not to get into like allergies immediately. I have a pork allergy. Y'all know that. And that's why I like, I love hunting. Boar and hunting hogs, but I can't eat it. So it's my go-to thing to pass out to my friends and family that's,
Chris: that's honestly phenomenal idea because you're not sharing like venison and ducks and like the stuff that we love.
Andy: I like protect my good
Chris: stuff. Yes. Plus the hunt is still like phenomenally fun and I found a way I have not done it yet, but, oh this at some point for sure.
Corey: Yeah, we'll
Andy: have to, we'll have to do all of us.
Corey: Get down there and do it.
Chris: Yes. Yes, I would definitely invite myself to that hunt. Keep that in mind.
Danny, with that being said, let's get into gear. So we all know we're, we're hunters, we're men. We're generally gear nuts. Like we like our things, we like our toys. Kitchen is no exception. Like we need things to make food.
Fire, if you have fire, you can make food.
But typically most of us need things to make food. So this episode I've got I've tasked you all with giving me. I don't know how I phrased it to you guys initially, but I told you to bring five things. I don't know if it's your five top things, your five favorite things. I honestly forget how I asked you, but it's not like a
Andy: desert island scenario.
It was more like
Chris: a, it might be you might've taken it that way.
Andy: I feel like I took it as if it's a desert island. There's a really nice kitchen in this desert island. Okay. Okay. I'm gonna, otherwise this, a lot of this is gonna be repurposed for building fire. But that's how I took it was like, what are, like,
Chris: I love it.
I love the fact that like we might've all, taken it differently and approached this task of creating a list of five things differently.
Corey: It definitely sounds like we did, because that's not how I made my list.
Chris: That's good. That's good. I'm digging it. I'm digging it. Andy, you piped up first, so let's let's hear your hold, let's hear your five items.
So just general tell us how you interpreted my request first of all. And then, yeah, lay us, lay, lay your five items on us.
Andy: So I took it as what are my five? If I'm gonna cook, no matter what it is, I'm gonna cook. I need these five things most likely. Or I want these five things most likely.
Chris: So they're like the five things you always use ish.
Andy: Some of them are, yeah. The others are just more like newer, preferred things maybe, I guess would be a better way of going about it. I'm taking so, 'cause there's a lot of things off this list that I would. Quote unquote need better if there was an island situation here.
But as far as these are like my go-to things right now. I guess a couple of these items would for sure be with me on the island though for that, if that helps. Yeah. So mine aren't any particular order necessarily, so I'm gonna start this. It's your, give it to us how you want. So I'm gonna start this out with just the items that are really important to me.
First and for and foremost the, knives are
A big deal. And I do
Chris: like a
Andy: knife. I say that, and I don't wanna give away too much, but like when we started talking through this whole idea, it was like jokingly thrown out in our group text about are you guys still using the same knife set you had when you got, when we got married?
And the answer is yes. The answer is yes. Yes. I don't have a fancy knife set, but I have over the years picked up two specific fancy knives. And those are two of my items. So two of my five items are knives. The first one is a common filet knife. And I actually brought some of these stuff 'cause it's they're fun.
Show
Chris: and tell. Yeah. Get it. Course you did.
Andy: So of course it did. So the first one is a basic filet knife. And it like, for the people on YouTube, it's not, it's nothing super fancy. It's just a nice filet knife
Chris: GI gives the brand.
Andy: It is who makes it from bearded butcher? Ooh. So that's a good
Chris: brand.
Andy: It's a good brand. It's a group of gentlemen that I, good guys. Yeah. Respect and like a lot. And this knife is a hundred percent on par with their Absolutely. With their. Like they're brand now. I bought, I got this for a Christmas. It's not
Chris: one of their used, it's not one of their used blades, is it?
Andy: No, it's a brand new one.
It's good. So now say used blades. Yeah, they do. Yeah. But this needs to be, I literally today and for preparation for the grinding, I've literally cut up, I don't know 14 pounds of brisket. Yes. And
Chris: I was, I
Andy: was gonna say it doesn't
Chris: feel all that sharp. Yes.
Andy: Because I literally just, I just, it needs to be re it needs to be sharp.
Yes. It's a good looking
Chris: knife though,
Andy: but it, I love that knife specifically for the meat ingredients that I cook with. So that's why that is the go-to. It doesn't really matter which, like what meat I'm really doing, if I'm cleaning up chicken, cleaning up steak, whatever. Venison and again, we all, for the most part, we all process around here.
So you pack stuff away, you pull it outta the freezer, sometimes there's still some silver skin left over, we need take off and that guy is great for it. So that's
Chris: number, that's item number one. Item number two is the big guy. The big boy.
Andy: This is a silly thing that my brother-in-law actually had that I was like, I have to have that.
And it comes with this fancy leather case, but it's this over the top. I don't even know how to say the brand. All mazen. I'll let you say it 'cause
Chris: I'm
Andy: not gonna know it right there. But it is this gnarly looking.
Chris: I would say Alma Amazon
Andy: huge it belongs in the caveman era.
Chris: Did you say Amazon?
A-L-M-A-Z-A-N.
Andy: Yeah,
Corey: bro. That's an off brandand of Amazon. No, I'm kidding.
Andy: It might be.
They
Corey: tried to, they tried
Andy: to get fancy
Corey: with it.
Andy: It might be. But this guy right here is awesome. PE PEs here guy. Yeah, it's awesome. It looks
Chris: Viking
Andy: for sure. It's my vegetable life. It's for everything else. That's not meat, basically.
Chris: Yeah,
Andy: I have cut meat with it, but at the same time it's again one of those things that's got a good feel to, it's really heavy. Yeah. Again, I've done a lot of
Chris: prep. Look at YouTube for sure. If you wanna know what this knife looks like or Google it,
Andy: it's huge.
Chris: It you could cut through bones with this thing.
I
Andy: bet you. Oh yeah. And so sometimes you need a little pop. Yeah, that guy right there. Little bit of weight, little bit of weight.
Chris: It's I'm no expert, but it's definitely it's cleaver, butcher, cleaver style class.
Andy: Yeah.
Chris: Yeah.
Andy: But my brother-in-law has had I literally watched this man cook for years, and he's a phenomenal cook.
He's one of my I would say probably one of my mentors when it comes to cooking. In fact, normal transition here to item number three, also a brother-in-law. Special is the Flavor Bible, which is this fun book right here, blue. That
Chris: by who?
Andy: By Karen Page and Andrew Dorn Berg. This book is phenomenal for understanding how flavors work.
So one of the things that I think we'll get into further in the podcast as we build, do more and more episodes is understanding just like why a recipe works and there's certain like rules that have to be followed for. Flavors to work, and this is how like Ologists do things is if your photography is like, there's certain light that has to happen, there's things that just have to be there to make sense.
And this book does a really good job of explaining that. And then more importantly, when you come across a recipe and it has an ingredient that you can't get in your area or you don't know what that thing is. It has a really good glossary on like substitutions for that.
Chris: Nice.
Andy: Or if if you understand what that flavor is providing to the mix, you can find, you can go to the main like meat ingredient and then find a version of that might be a good, a better substitute for it.
So it's a really awesome book to create recipes with too.
Chris: Oh, sweet.
Andy: Because once you understand the profile and what you're trying to build, then you can just go to this thing and it literally. Pick and play and gotta figure things out. So
Chris: dude, that's phenomenal because I'm always googling. What can I use instead of X, Y, z?
I'm doing that so much.
Andy: I'll let you guys either have that, the flavor Bible.
Yeah.
Andy: Yeah. Check that out. I need pick one of these out. Yeah. So I'd love, I'm back to, those are some people, I'd love to see if we can get Andrew and Karen on the podcast at some point. I think that'd be a fun group to talk to.
The next one is silly, but I have found recently to be the thing, and we were just talking about this, so I brought the boys some stew and. One of the things that I felt like I did differently this time that worked really was actually like, not measured out all my ingredients separately, but I literally separated out every ingredient into ingredient bowls.
So they're just bowls. My, my wife, I'm sure my wife is super upset with how many bowls I went through to make it. But the. By just identifying all those ingredients, getting things set up and setting yourself up for success while you're cooking in the kitchen, I found to be extremely important and really helpful to make things just taste that much better.
And so on, TV and cooking shows, you'll see 'em, all these little ingredient polls and obviously somebody else measured that out for 'em or whatever. But I've been doing that and it's been super helpful. So it's like a, an example, another example of not a desert island scenario, but.
Recently I found that to be the X factor in why things taste the way they do. The last one though is one that I'm obsessed with. We've, I even in our group text, I've already talked about how awesome mine is. Is my Dutch oven. So it's just a. It's a ram coated red. Really pretty looking from Amazon Sure is not nice.
An expensive brand by any means. I don't even know what brand it is. But it's red and it's awesome. And I have gotten really obsessed with cooking in a Dutch oven, especially with like with Wild Game as we know. You either have to go hot and fast or low and slow. And so for low and slow, crockpots are always great, but like a Dutch oven's just a new level.
Corey: It's just different. It's got a different flavor to it, I think.
Andy: I think you can actually, because you can actually like brown meat in it first.
You can't do that in a crock pot, really? So it's not like a, just like a better way of cooking. And obviously it's been around for, I don't know, ever.
Colton: You can cook so many different things in a Dutch oven too.
Andy: Yeah.
Corey: Have you done any bread yet?
Andy: So I've gotten into beer bread, so I make bread, but it's five ingredient bread, so it's complete cheating, but I've made it, it's not cheating. Come on. But I've made it in the, I've not made it in the Dutch oven yet.
I've made it in the oven. Oven. But
Corey: I would I would just a tip, put a little bit of water in a oven bowl with it. Gives it a nice little crisp crust on the top. Yeah, that's been my big thing. That's why
Chris: I, yeah, I've done, I've definitely done the cast iron dutch oven bread, and it's super good.
Yeah, but I need to invest one of the enamel ones because I That's, yeah. Legitimately just ruined mine. I didn't ruin, I just I ruined the seasoning.
Andy: Yeah.
Chris: I don't I got super lazy. I cooked something in it and I just stuck it in the fridge. And man, that cheese dip I made just ate through the seasoning.
And when I, and it got all crusty and I had to scrape it all off.
Andy: The
Chris: definitely need to redo all that.
Andy: The enamel ones are, I don't know. I also just the mines red and I think it's really pretty and cool looking. It get it's, I think it's. I definitely must have, I'd love to have just a cast iron one too, because I love my cast iron skill a little bit different for sure.
Yeah, that was actually the hardest thing to leap off of this list. I will just as a cast iron, as a five point, like a five B issue would be my just a cast iron skillet. 'cause
Chris: it's, yeah. Do we can do another gear list later on, but you extended
Andy: so Yeah, that's me.
Chris: I'm, I don't know if I'm surprised, but yeah, to see two knives in the top five, that's impressive.
Andy: I want both.
Chris: You
Andy: want both. You could do. And as you see now as you, now that you've seen them, you know why? 'cause look
Chris: at Oh yeah. Very different tasks. Yeah. For, do you walk around
Corey: town with that on
Andy: your belt? Obviously it's got a, it's got a belt loop, so
Chris: yes.
Corey: Once you get a knife like that, you can never
Chris: go
Andy: back.
If you don't go to the store with this knife attached to you, do you even cook? That's not a knife. This is a knife.
Chris: Yes. Colton, hit us with your list here.
Colton: Oh, man.
Chris: First of all, yeah. How did you so decipher request, I went the route
Colton: of, not necessarily, I use these five things for every dish, but what five things, what I not want to get rid of?
What would I always wanna have in my kitchen so I can cook whatever I want to? Number one. Kind of banking off of Andy. I had a proper knife set. Did not think it was a big deal and mine's super cheap. I bought a $40 processing kit from Cabela's, but all the same reasons Andy said it's got a filet knife in there, it's got a cleaver, it's got a couple of boning knives.
And not just for processing, but I mean cooking anything sharp knives are. Something you can sharpen and get really sharp is a lot safer than a dull knife I've learned over the years. Absolutely. Which I was surprised
Andy: in the middle. I thought he'd be the last.
Colton: I know. I thought I'd be the last too.
I've cut myself numerous times on my dull, crappy knives before I got this. I might have to
Chris: reorganize you guys here. Yeah.
Colton: Number two, smoker. Doesn't matter what kind. I have a standup pellet smoker at home. Once I started smoking stuff, I'll never go back.
Andy: I need to get with you on that bug because like I, you guys talk about it all the time and it makes me nervous.
Like I'm still, and I don't know if it's just because the first time I've tried it was just with wings and didn't go the way I wanted it to
Corey: Do you have one?
Andy: I do.
Corey: I don't have
Colton: one. If this makes you feel any better. I did WINGS a couple weeks ago and they turned out to be a rubbery hard mess.
They were disgusting. So
Andy: maybe it's wings. I don't know. Wings
Corey: are tricky for sure. Yeah.
Andy: I just, I feel like I need to have you guys come over and supervise. You saw, you probably saw my, we used it when we were processing my deer. Oh yeah. I used it to hold my, my hold my beer. I think actually that's as much as work as it gets.
Yeah. Andy
Chris: Smoker is a giant coaster,
Colton: but it's you could get off on all these different topics, but a lot of guys that are like professional smokers. They will dis the app pellet smokers, but the convenience and the flavor you get out of something. Yeah. With minimal effort. That's what I use and stuff.
Turns out great. I think.
Chris: Yeah, dude, my, my whole reasoning behind buying a pellet. Over anything, man. Like a big Green egg or anything manual is I'm gonna forget about it.
Andy: Yeah.
Chris: And that's the, like the mainly the only guarantee of Pellet is like, as long as that hopper's full, like it's gonna keep going.
Andy: You're literally the reason they built,
Chris: I am The reason they came out with pellet smokers.
Colton: Yep.
Chris: Yes.
Colton: Number three, back off of Andy again, my Dutch oven. It's the way it's, they're so versatile. I did two loaves of sourdough bread in 'em this morning. Wow. Yes. I did chili in mine last night. You can brown meat in 'em, you can braise stuff in 'em.
Andy: Yep.
Colton: You can. If you don't have a pan, you can pretty much cook whatever you want in 'em, which is,
Andy: it's just a big pan at the end of the day. It's just a tall pan.
Chris: Tall pan. You've got the enamel as well.
Colton: Or Castine? Yes. We have three because my wife got into sourdough recently,
Andy: so they're actually Dutch.
They're from Netherlands.
Colton: Number four. Andy left it off the list, but cast iron pan. Ah. If I'm not using my dutch oven, I'm always using my cast iron. There you go. It's very flavor outta those things. I do not let anyone else in my family use it though. Yeah. Because they will ruin the coating.
Andy: Same.
Corey: Yeah. Dude, when friends come over and cook with us, don't touch my cast iron.
Andy: It's literally, again I talked about my brother-in-law already, but it is like a point of pride that when he comes over he literally checks my, he checks mine. Because I love it. He was the one who first introduced me to it and he like I can gladly say that he's been impressed every time.
But yeah, no, a hundred percent agree. Don't let anybody else touch it.
Chris: People that don't. I like that accountability though. Like he gave it to you and like he's demanding that you maintain it.
Andy: Oh, yeah. Like
Chris: that is phenomenal.
Andy: Absolutely. That, but my wife always she's I'm just gonna clean this thing.
It's gross. I'm like, if you touch that with soap, we're gonna fight. Like this is gonna happen.
Colton: I feel like people that don't like cast irons just don't maintain 'em properly.
Corey: Exactly.
Colton: It's fair. Don know how to use 'em. No.
Corey: No one
Colton: has
Corey: taught them how to properly use 'em.
Colton: Yeah. Yeah. Spot on. Number five.
This has changed my meat. Consist consistency. Dramatically, and that's a meat probe. I, once I started thermometers using a thermometer meat probe with any sort of meat, I temp everything now because I could turn out some good steaks, some good fish, but now the consistency is just on point. Every time
Chris: I totally left thermometer off a
Andy: hundred percent
Chris: all my list.
Yes,
Andy: I got that right here, buddy. I can just feel it with my, feel it in my hand.
Chris: I think I'm good at that, but it's tough.
Colton: I'm not, it's tough.
Andy: I'm not at all. I thought you were gonna say something else. So
Colton: We had friends over, two weeks ago and I was cooking some salmon on the grill and I decided not to temp and I just left it on there and I flipped it and it was just completely black char.
Oh no. This is why I use my meat thermometer.
Andy: Yeah. I think cooking for yourself and then cooking for like groups is also what I think that's a great example of like where a thermometer is clutch. 'cause back to your point, like you're gonna forget, like things are happening around the house.
Like you might as well set yourself up for success. Oh yeah,
Chris: absolutely. When friends are over, like I'm your stereotypical man. Like I can do one thing at a time. If I'm cooking, I need to cook. If I'm hosting, I need to host. Like I cannot, I
Colton: cannot be doing both.
Chris: Focus on anything while I'm cooking.
Colton: Yeah.
The twins help you out with that. I'm sure
Chris: the twins help out with that. Yes, they are quite the helpful helpers. Was that five?
Colton: That's my five. That's closed list.
Chris: Nice. Okay. Okay.
Corey: It's funny how similar yet different our lists are.
Andy: I was,
Corey: And how we went about doing it.
Andy: I was really worried that we were gonna have the same five on everyone's list.
But I'm glad that we, I'm glad that we left this open. In fact, we should probably take a note of that and we, these future homework assignments, let you guys decipher it on your own a little bit open-ended so that we have some differentiation, but yeah. Corey
Corey: ma'am. So my number one is my, and I just put, it does say cast iron skillet, but I would say cast irons.
'cause I have. I,
Chris: I'll allow a collection of items.
Corey: I have five cast irons. I've
Chris: set my cast irons five.
Corey: And I'm hoping that I get a new one for Christmas. Oh my, because there is, I was just introduced from the unashamed guys.
To Smithy Did I show you that? Did I send that to you? No, you didn't, dude.
They come to you seasoned. And they are sl slick
Chris: better than like a lodge
Corey: season. Slickest not
Chris: Oh my word.
Andy: But what isn't that part of the fun?
Corey: I need to look up, look it up and look at 'em.
Andy: All right. I'm just saying, dude, part of part of I love seasonal. I literally, you love seasoning mine. Literal.
Look, if you, I'm gonna start a new business. It's gonna called Cat Dude Seasonings by Andy. I love set my fire alarm off Snuggies, right?
Corey: They are
Andy: burn that bad.
Corey: They are made in America.
Andy: Okay.
Corey: They look. Awesome. Are
Andy: you sponsored?
Corey: I'm not, but eventually, like eventually I, dude, they are awesome. Like I'm saving or I'm hoping I get one for Christmas Fair.
They're not cheap, but they're also American made. So they,
Andy: you said
Corey: you
Andy: had five. Are you collect not people quality?
Corey: Look at that. Oh,
Andy: that, that is a good look.
Corey: Tell me they all pants. That's a sexy Colton cast. See
Andy: this? But it is. Sorry, co It
Corey: is. No, they have turn that laptop over here. That's right here.
I just
Andy: flip it. Flip it down. Yeah. It almost look bronze. It almost looks like it's not cast iron. It almost looks like a almost ceramic key.
Corey: Yeah. But they're, dude, I, so I was listening to the unashamed guys and they talked about it and I was like, oh, okay.
Colton: Look at that.
Chris: I love the, they like little quail logo.
Corey: Those are so sexy. Those
Colton: look slick. Those look like
Corey: copper almost. So they have cast iron car, carbon steel, and then they have their glass lids.
Colton: Okay.
Corey: But yeah I want the 10 inch.
Colton: Yeah.
Corey: And I think I actually I told Jess. I dropped a little to Jess. I think I want the number 11.
They have a deep, it's a deep skillet so I can do some,
Chris: we're gonna need to get some discount codes.
Corey: Yeah,
Chris: because dude, I'm looking at the number 12 combo set right now. Yes. It's got a little frying thing that X is drain my T
Corey: and it's
Chris: it's
Corey: like three 50.
It's
Corey: three hundreds. 300 bucks. Yeah.
Not bad. Yeah. Yeah. It's not terrible.
Chris: Stick my 20 loss mark down from 300, 3 50. But
Corey: so I do these,
Chris: these pans like they legit will last
Corey: a
Chris: lifetime. Generations. Generations into that. This will be in your will.
Corey: I have my main one.
Andy: Okay.
Corey: And then, and I think it's a 10 inch. But then my in-laws never use theirs.
And so I literally have, I have different sizes of them. I have one that I can cook a single egg in.
Colton: Oh Lord.
Corey: It is super dope. But I'm l I've been learning about I, they've never been used, so they're not seasoned. They're super rough and gritty, and I've been watching some YouTube videos and I was like, these were given to me.
I didn't spend any money on them. So I took the little one out there in the garage and I grinded, oh geez, that dude down. And it worked. I cleaned it up real good. I probably spent more longer cleaning it after than anything. And, but it's, I can cook an egg on there and flip it. Super easy now.
Colton: That's
Chris: the test.
Colton: Yeah, that's a good note on cast irons though, you can literally buy a $5 cast iron from Goodwill. And sand it down and refinish it, it's gonna work just as good as one of those $300 pans.
Andy: Absolutely.
Corey: Absolutely. Absolutely.
Andy: Yeah. And that's a very Colton mo note right there too. DIY specialist.
Yes. But no, you're not wrong. And I actually, like I got, I was on. Facebook, I'm sure in a deep scroll. And I was watching a guy re refinish one from it was a guy, one was, they had a time, the brand, the stamp on the back was so warm, but you could still see the year. And it was like early eight, like early 18 hundreds.
Corey: I think we probably saw the same video. Probably, yeah.
Andy: Yes. I mean it, and they refinished it. And to your point.
Corey: And it looked brand new. It
Andy: looked brand new.
Corey: It was
Andy: gorgeous.
Corey: So I, I love my cast irons, my friends, every time they come over they're like, we just ruined ours. I'm like, 'cause you don't know how to use it.
You dummy. So I, that's a top for me. Like I, and we honestly. We cook everything in cast iron now.
We've got a couple other pans. Just if we need bigger ones because we don't have big, we only have one tenture, but I've got a 10 inch, eight inch, six inch in a four inch. Nice.
Chris: Let's get on with the list here.
We'll do another episode about cast iron. My
Corey: cutting
Chris: board. Ooh. Cutting board. Another thing. Not on my list. Not
Corey: on, yeah. On my cutting board, man. I, and I'm, I think
Chris: actually.
Corey: Coming from, go ahead. Go ahead. Commercial kitchen, like I'm always just trying to make sure my space is clean and
Chris: you're talking wood cutting board now.
Wood cutting. A plastic one. Okay,
Corey: so my having. Everything that I can prepare. I've got multiple cutting boards, but having, being able to prepare on one and then get my finished meat on one or my vegetables or whatever. I also have a couple small ones that I like to just prepare. Like sometimes I, when I'm, especially when I'm by myself, when family's gone, all of my food is being on that.
Chris: Oh yeah.
Corey: That dude. And that's my plate.
Chris: Yeah.
Corey: Yeah. Oh, dude.
Chris: Heating off the cutting board.
Corey: It's so
Chris: cool. It's legit. Yeah.
As a photographer Yeah. I appreciate a good cutting board. Yeah. Just so I can, photograph my stuff
Corey: Yeah.
Chris: Before I'm done with it.
Corey: And I think that's like some of our first text threads.
Was all of us posting food after our wild game night? Yes. On the cutting board? Oh yeah. Oh yeah.
Andy: Absolutely.
Corey: Obviously, I think this is gonna be on all of ours. I would be really surprised if it was not on yours. But the knives, it's just, it's so important. And again, I have, I still have the same set of knives that when I got married 13 years ago but I did, I went to Cabela's and I bought, I think a $40, 40 or $50 set. I've got a sharpener in there. A rib cracker. A bone saw and somet and file and dressing knife. And it's, it makes such a huge difference. And it's amazing. Like when you're breaking one down, it's amazing how you can see that get dollar.
Andy: Oh yeah, absolutely.
Corey: And you're having stop and sharpening it in the middle of processing.
It's amazing. And I never paid attention to that stuff before.
But now it's dude, especially when you're breaking that dude down and getting the silver skin off, if it's not sharp.
And I've learned to get the cut down almost all the way through and then get that bend on that dude. And I need to
Andy: know who was first and who was last on this list. 'cause this guy's in the middle and I'm really upset. Look at your hands. How many scars do you have? I don't. I
Corey: the wor listen, mine don't count.
'cause I used to play.
Chris: Oh, jeez. So Corey admitted to being the most likely to cut himself.
Corey: Listen, I, when I processed that deer last year with that set, didn't cut myself at all. I was super proud of myself. My daughter was out there with me.
Chris: Yes,
Corey: it was awesome. Go to wash it.
I was so bummed,
Chris: dude. I'll be honest. I'll, I am like prone to cutting myself a lot. Ask my wife. One of my classic stories is I was, my wife was outta town. I'm hijacking your list. I'm sorry.
Corey: No,
Chris: you'll good. I'll interject this story, but I was cooking, I invited my brother over for Easter dinner.
I was like, dude. He's living by himself right now. I need to cook him a good meal. He's 15 minutes away and I'm over here slicing chives and I'm holding them real tight and I just slice slice, and I literally cut off like the top of my index finger and my thumb and I legit have no feeling in the top of either finger because I cut them.
So Good.
Corey: Did you go to the hospital?
Chris: No I didn't. I just wrapped them
Corey: up in a paper towel and it's super glue
Andy: moved on.
Chris: My brother got home or my brother got to my house and I'm standing there with my hands above my heart. It's just I need some help.
Corey: Oh my gosh.
Chris: The chives on the cutting board are probably bad can you dice up some new ones?
Colton: So Chris rightly introduced himself first tonight
Chris: right. Yeah. I am the most prone
Corey: to
Chris: cutting myself.
Corey: So my next one I think is gonna be a little interesting. 'Cause it's. I'm just, I liked when you said it. I do. I use a thermometer
Chris: nerd
Corey: With dude with my kids. Like I just am. So you
Chris: use the same thermometer and your kids in,
Corey: in your media?
Yeah. Yep.
Chris: This one's got
Corey: a fever. So many comments that I can go right now
Chris: that's not
Corey: they. I was, I
Chris: was gonna ask what kind of thermometer you have for your kids. Like, where does it go?
Corey: So they I just, man, I just, I'm nervous sometimes about making sure I'm getting it. To the right place.
Chris: Oh, you mean feeding your kids the meat?
Not using the thermometer.
Corey: Using therm. I'm with you. I'm with you. When you're, so my, so you guys know, Addie, my oldest is really into this with me. And like she's all in. Love it. I'm not allowed to cook meat in the house unless there's enough for her.
Chris: That's fantastic.
Corey: And so I'm just always really nervous about making sure.
I do not wanna make. My daughter's sick and then her to turn and hate the experience and not wanna be a part of it anymore. That's fair. So that's, I'm pretty, or give
Chris: your
Andy: kid Trinos.
Corey: I'm pretty decent with my red meats and lean meats, but chicken makes me so nervous. Yeah. It's, it just makes me nervous,
Andy: man.
I almost should probably think about this only from a I think this will become a. The wives seem to come up a lot in this podcast, so I think, my wife is a very textured eater. Eater. And if she, if the, if it's not perfect, I'm gonna hear about it. And so I've learned how she likes her chicken, but like chicken's, the one that I get a little nervous on 'cause she likes it.
She wants it to be juicy. Can't be dry. You're starting to flirt, you're starting to flirt with that line a little bit. I've got my timing figured out on like my, like the way, like the, and this kind make maybe another thing, but like the, the. Platform you're cooking on how long that size of piece of meat takes one side and the other.
I've got that kind of timed pretty well for her. So I've done it without a thermometer. I've just done it based off of I do the same thing every single time, like a robot to make sure that it's the same. But I could probably benefit from a thermometer. It sounds
Corey: i'm really interested if my last one, if you guys are gonna think that I'm cheating or not.
Or if you're gonna consider it part of the kitchen gear.
Chris: We'll see. We'll see.
Corey: I. My last one is my tea kettle. I have an old, it's kitchen gear. I have an old school. You good? I have an old school whistle tea kettle.
Chris: Nice.
Corey: I have some electric kettles for the coffee and stuff like that. But I have an old school whistle tea kettle I have, especially with all of the gastro issues I've been having.
Dude, I drink so much tea.
All and I've, I actually, my daughter's got me a tea like book on how to build good teas. Nice. And I'm super excited about it. And the cool thing is a lot of it is without using caffeinated teas, 'cause I don't do caffeine. And so I would say I use my tea kettle
Andy: Colton feels personally attacked.
Corey: Six, or I only do caffeine. I've not had caffeine for seven years.
Andy: Also,
Corey: Colton, do
Andy: you
Corey: even drink tea?
Andy: Colton's had caffeine in the last seven seconds. I have five to seven cups of coffee a day.
Corey: Oh my gosh. You're like my wife.
Andy: Yeah.
Corey: I, so I love, I've just really enjoyed, especially and then I got a I don't know, I know it is a metal strainer that sits in the cup. Man. And so I'm just loose, I'm loose, all kind of fresh stuff, fresh ginger, fresh turmeric. I'm just, and it's more really around the healthy, like the gut health side of it. Yeah. Cha meal and stuff like that. But dude, I use, I'd say, I probably drink two to three kettles a tea a day.
Andy: Nice. I feel like Cory's list is very like. Rustic and very like digging it. He's got, digging it. Got all the cast iron and the a tea kettle,
Corey: like those heirloom
Andy: items.
Colton: The Whistler tea kettles are cool.
Andy: Oh yeah. It's dope. I,
Colton: that's how you actually know in my house if I'm getting sick, if you see me making tea.
Corey: I just, and I think it's funny that you say that because I do have a mindset right now where I'm just. Dude, I'm just wanting to detach from as much as I can right now.
Seriously. And I get it. Yeah. So sense. All those things
Andy: like work though, and they have for so long. Yeah. For, cast irons.
Yeah. Soap top key te t kettles and come on. Those are all things that
Corey: the only modern thing is a thermostat.
Andy: Right.
Corey: A thermometer. And you have, it's a mercury style, isn't it? Yeah.
Colton: That's a good plug too on most of the fancier equipment that we like to use, there's a cheaper.
Rustic version of pretty much everything. Like I mentioned my smoker earlier and my brother smoked stuff on his charcoal Weber grill.
Corey: Yeah.
Colton: Yeah. You don't need,
Corey: Yeah, absolutely. Yeah, and I think that's, I think that's what I like about when we decided to do this. We're not guys that have, we don't have multimillion dollar homes that has these kitchens with all of this stuff in it. There are things that I probably could go and spend $20 on Amazon to get that I don't have. I just do without it like. I make it work, make
Chris: do.
Andy: Yes. I think we'll come at that from a I'm excited about future episodes to attack those from different angles because just especially like our hunting background, there's some really pretty.
Clothing that some people like to wear that others don't feel the need to wear. I feel attacked and at the same time I'm from the same cloth of I like to buy the, especially when it comes to things like coolers and,
Chris: oh,
Andy: yeah. Yeah. I like good stuff. But. I've learned a hell of a lot from Colton, who is like DIY Thrifter guy.
So I'm excited to tackle that some more. Yeah, because
I
Andy: think you're right, Colton, there's a lot of stuff that is just basically like a variation off of a very rudimentary machine.
Colton: Yeah. Don't get me wrong, I take the fancy stuff any day. Oh yeah. Oh, absolutely. The new baby, the budget doesn't allow it.
Chris: There, there's definitely a, I'm not sure how to say this, but it's like. I'll defend myself on the clothing real quick. It's here we go. He felt attacked. I am attacked. I it's legitimate. Like what gets you in the woods more? What keeps you in the woods longer? Yeah. Now we do. If I'm comfortable, if I'm not cold
Andy: now
Chris: you're, I'm gonna be out there longer and I'm gonna be having a good time.
Same with the old school cast iron and the old school tea kettle. If you're enjoying this cooking process, like you're gonna do it more, right? It's gotta be fun. It's gotta be real. This is my personality speaking. Like I, I need to have fun. I need to really enjoy it.
Andy: Yeah. I need you to come over and have a conversation with Krista about why I'm the same way with coffee makers and I can't wait for the coffee episode because yes, there will be coffee episode I have.
I get in trouble with how many different ways I can make coffee at my house. Absolutely. I have all of 'em. And it's because it's fun and Yeah. To your point, like the, on the, your brand is just slightly more expensive than my brand, which is way more expensive than Colton's brand.
And then Cory is I'm in middle brand, is middle brand with the real tree stuff, but the but anyway, point being, I do I love. I think you're right. It has to be fun. And I think that's where a lot of this is coming from too. This list are great. 'cause these are all things, I think all five of these things make us very happy.
Chris: Yeah. So it does make me happy. Yes. Yes. Onto my list. You're right. And I actually made three different lists.
Andy: Of course you did Jesus.
Chris: Because as I got thinking about it, I was like, man, I don't remember how I told these guys to make their list, so I'm just gonna make three of 'em.
Andy: So we're gonna take
Chris: a tour of this kitchen.
So I'm actually like looking at my list here. I'm not gonna tell you all 15 items. But I will say there are a lot of duplicates. But my five, like the list, my main list. There's some duplicates, but not really. Not really. Okay. But they're unique. So I took this list as what are some of the more stranger unique items that I use a lot that I would, they're not items you definitely need, so they're not like, key items that you would miss but definitely items that have changed my way of processing things and cooking things.
Andy: And I've actually got 'em all right here.
Chris: Surprise
Andy: surprise. We're in my house, so I'm going to show you all my things.
Chris: The first one of all is this little white box. It is REO is the brand, M-O-C-R-E-O. And it is a basically an alarm sensor for my fridge freezer. I've heard so many stories of people's freezers Oh yeah.
Going out and they just lose. All their stuff
Andy: onto
Chris: these. I got super nervous because it happened to a friend of mine and I was like, this will never happen to me. So I bought these alarms and like legit, you can set a temperature range. If it gets too hot, it'll send me a text. If it gets too cold, it'll send me a text.
So
Corey: it's Bluetooth and then, or wireless?
Chris: It's, I've got a, I've, it's got a little antenna in my garage. So this talks to the antenna and the antenna talks to the internet. Oh, sweet. I don't know how it works. It works.
Corey: No, that's awesome. What's the price
Chris: range
Corey: for this thing? You don't Exact price. We can look it up later.
Chris: Maybe a hundred bucks, one 50. I forget. I think it's worth it. If you're, if it's this or lose your entire freezer, potentially yeah, I'll pay this like every day. Are you
Corey: Are you in your freezer every day?
Chris: Not every day.
Corey: And I see. I think that's where I struggle too, because I do the quarter thing.
Where you get a couple, you freeze a cup of water and put a quarter on top of it.
And then if you go out there and a quarter's underneath the layer, that means you lost power.
Andy: You're like from the 18 hundreds.
Corey: The tricks, I've never even heard
Chris: of this quarterback.
Corey: No. What is just get a small, like a shot glass.
Andy: Like a thermometer,
Corey: you
Andy: mean?
Corey: No, you get a couple, get a cup of water, freeze it, take a quarter and put it on top of it. Do it like a shot glass or something. We're all this. And you put it, and then you put it in there. And it's gotta be flat. It's crazy. But then if it loses power and the ice melts,
Andy: if you have a picture of this, we're gonna get a pic.
We need to put this on.
Corey: I need to get on the Instagram. I don't know if I have a picture, but I'll get one.
Andy: That's, so it does use that on my old
Colton: freezer.
Andy: And again, because we're just in and just naturally, 'cause we're all. We, I think that freezer, this is interesting concept as far as like the deep freeze for me now is so much more important to my life.
It's precious than it was. It is, than it ever was before. I hunted that. It's one of those things that most people probably, this might seem like a silly item, but when you've, killed yourself to get
Chris: Yeah.
Andy: That meat that's in that freezer.
Chris: Absolutely.
Andy: Yeah. And you're trusting it to this machine that's plugged into a wall that like, Oh, it does, it makes me, it's making me nervous just thinking about it.
Chris: Order one, yes. I highly recommend them. But you're right. It's a lot of blood, sweat, and tears. And it's not like you can't just go to the butcher shop. No. And I guess sometimes you could go buy, but are,
Corey: you're going to spend, it's
Chris: gonna cost an out outrageous
Corey: amount of money.
Chris: Yes.
Yeah. Last time I looked at Fresh Duck in the store, it was like 20 bucks a pound. Yeah, maybe more. It was a lot.
Corey: Yeah. It cost me 82 cents.
Chris: One, one. Shell, it cost My ducks cost more than one shell. My ducks cost like 10 bucks. So Colton's one box per deck. Yeah,
Colton: maybe two.
Chris: There we go. Okay, moving on.
Moving on. Next list. It's this weird little b contraption. It is a 1, 2, 3, 4, 5, 6. It's a hexagon.
Andy: Stop
Chris: sign pic picture. Picture a it's a cylinder, but it's,
Andy: it
Chris: looks
Andy: like a
Chris: silencer, but it's a hexagon. Look at, look
Corey: at
Chris: each,
Corey: it does look like a silencer slash slightly Chinese finger puzzle.
Chris: Yes it's perforated.
This is a smoker tube, and if you either do not have a pellet smoker or if you just want more smoke on your pellet smoker, you fill this tube up with pellets and you use a torch and you light the one end and it just like automatically like. Feeds itself and just adds a ton more smoke. So is first
Corey: like a standup?
Chris: You legit put it on anything? You put it on your charcoal. I
Corey: can put it, you can
Chris: put
Andy: I lay down or can it stand up?
Chris: You would lay down like this. Can we
Andy: just call this a man's candle? 'cause this it's a man
Chris: candle.
Andy: It's a man candle.
Chris: Yes. Yeah. Honestly it works with anything. It'll work on your smoker, your pellet, your yeah.
Pellet grill. Your.
Andy: That's dope.
Chris: I was about to say cast iron, like it will not work in a cast iron probably. But you're it's cool. Kettle grill, gas grill, like anything you want add smoke to
Colton: kitchen table
Chris: kitchen. You could do it in your, like in your indoor range if you want to. I don't recommend that.
Andy: Oh.
Chris: So can you grab that? Next item. Moving along here are these tiny little trays. Everyone's got baking trays. This is basically a, I forget which one this is, but it's basically a tiny cookie tray.
Andy: Yeah.
Chris: I think it's the eighth. The eighth size. It's either the eighth or quarter. I can't picture in my head.
But it's a combo. This is why I allowed your combo 'cause I had my own. But it's, yeah, it's a tiny tray. But it's also got this drying rack, which is absolutely perfect for thawing meat or Oh, yeah. Or aging meat, as the meat thaws. It's obviously sitting on this rack and all the liquids that come off the meat are like dripping down into the pan.
Andy: Save your marriage
Chris: so you're not, I
Andy: need
Chris: one of these. It's, yeah, so your meat's not leaking all over your fridge. I think we've all been there. But it's also perfect for like dry aging in the fridge. Yeah. So anything that you really don't, you just don't want meat sitting in liquid Yeah. While it's in your fridge.
Unless you're doing like a wet
Colton: marinade,
Chris: a wet age, but that would be like in a vac bag.
Colton: Yeah.
Chris: So yeah. Good for
Colton: drying out fish too.
Chris: Absolutely. Yeah. Yeah. Yeah. So I've got a bunch of different sizes these guys and I absolutely love 'em for all sorts of reasons.
Yeah. Tiny, a tiny baking tray. It's highly recommended on my list. It's
Andy: maxed. I'll move your stuff down right here. I love this.
Chris: Both
Colton: half of the table for
Chris: Chris's item number four. Yeah. I brought all of that. It
Andy: is his house.
Chris: Item number four is a bag. And this is just like your standard Hey, I wanna bring my own bag to the grocery store.
He
Andy: said
Chris: they were, these are my unique items. This, it's another freezer tip.
Andy: Okay.
Chris: I put these bags in my freezer. And because I've got a chest freezer, it's really hard to like, organize things. Yep. And get to the bottom. So basically I've got one bag for my waterfowl. I've got one bag for all my ground meat.
I've got one bag for like my fish.
Andy: I, I just, I'm so mad right now.
Chris: I've got one bag for
Andy: my, this is my life right now. Why? I have two bags in my freezer right now. And you didn't tell me. You see the struggle.
Chris: You see the
Andy: struggle. But I have the backstraps in one bag and then all the meat for the grind.
Is in another bag. Yes. Because so that, so when I, 'cause I, as I go in there to get stuff out that it goes all over the place. So I just, I didn't even realize I was doing a criticism until now. Criticism,
Chris: dude the organization in my freezer now is I, it's still
Andy: nagged me.
Chris: It's still a little chaotic, but like legit, I could just grab a bag.
And all of a sudden now, I think I'm lifting out a bag of all my waterfowl product.
Andy: Now are they color coded? Do you know
Chris: grays? They're not, bro, that was gonna last. No it's gray for everything. Yeah. But I did think about putting little label tags on the handles. It's pretty easy to tell what's in the bag just by looking at the top.
But
Andy: do we all have chests? I have chests, I have
Colton: chest freezer.
Andy: Of course you do. Oh, wow. How do you have a standup? I feel like I would feel like you would go chess first. I know.
Colton: I bought a, you found
Corey: it on Facebook,
Colton: marketplace 21. I bought a 21 Cubic foot standup. Two years ago from a scratch and dent place
Andy: there.
It's
Colton: there, it's, and it did not work. It had a one inch gap in one of the seals that I did not realize, and I opened it and everything was just frosted over. Oh, that sucks. So I bought a smaller one instead. But
Chris: yes,
Colton: my wife, the chest, that's why I don't have a chest.
Andy: It's a point of conflict in my house.
So
Colton: the chest,
Chris: I, I don't know why I ended up with the chest. I think in my mind, like it's, cold air sinks. Yeah. So in my mind, I guess hey, if I'm lifting this open a lot, like I'm not gonna lose that much, cool air. But honestly I'm not in it that much. So mine
Corey: was
Chris: cheap.
Andy: Cheap.
Corey: Yeah.
Chris: See I didn't even consider like a standup. Wait.
Andy: Sign is free. So mine was super. There you go. As cheap as it can be.
Corey: Lowe's was doing a Black Friday deal.
Andy: Yeah. Call out if you need your landscaping done. Moeller. Hook me up buddy of mine. That doesn't
Chris: mow, yeah so in my mind we had a standup, one of the locker freezer, I dunno what you call it, just the standup
Andy: you
Chris: have, right?
Yeah. Growing up we had a standup and one of us children in the family it definitely was not me. Left the door open and yeah, we lost a ton of freezer stuff growing up. So maybe that's like. Fueling. That's fair. Fueling the fire for getting a chest freezer. That makes sense because legit, if unless you have something blocking the door from closing, like I can't accidentally leave mine open without being very aware that it's open.
Andy: This also goes back to another criticism of I, he'll forget something if he doesn't. Yeah, I will.
Colton: That surprises me actually, because you love things organized and the one thing I will say about a standup, way easier to organize everything. Oh
Corey: yeah. Super.
Chris: I didn't think about that when
Andy: I bought
the
Chris: freezer.
Corey: Fair enough. And my brother-in-law has they have a, my sister and my brother-in-law have a standup and his is. Super organized in there and the bags, I'll be honest, that's awesome because if I can, especially if I'm a color coat guy if I can color coat 'em to what the media seriously is, my first, I'll have to look at 'em.
I can just grab it. That's dude, that's legit.
Chris: Dude. If you buy some bags, I've got gray, I'll swap you. You gimme a couple red or blue bags. Yeah, I'll give you some great
Corey: ones. Smart
Andy: Amazon swaps.
Chris: Yes. Number five, list. The list is wrapping up with this.
Andy: I'm not surprised.
Chris: Gigantic bowl. Yeah.
Take a peek at YouTube if you're not watching already. I. But this bowl I forget the size of it. 20 quar. It doesn't say it is 20 quart. Yeah, it does say guy. It is a 20 quart bowl and this thing is just massive. It's just a huge bowl that I use a lot more than I thought I would.
Andy: I literally, every time I see Chris, that bowl's around.
So
Chris: I think
Corey: we bowl, used
Andy: Chris's
Corey: bowl. Bowl. I have a couple, I have a bunch of 30 quarts, from thirties, from rugged.
Because that's how we mix our bath bomb mix and stuff like that. So I've nicked one from the business to just throw in the kitchen.
Chris: I will say it, the bowl is out a lot because there's not a lot of cupboards that fits in.
Corey: Yeah.
Chris: So it's typically just out because I can't put it away. But no, it is like perfect for, thawing stuff out. It's perfect for making huge batches of jerky or. Marinating tons of stuff.
I do a smoked Chex mix a lot and that recipe's coming out. On the podcast at some point soon.
Andy: Sweet. It's
Chris: fantastic. Yeah. So easy just to mix things up and stir because I do get in trouble a lot for making messes in the kitchen and just massive are a massive bowl. Are you
Corey: clean as you go or are you
Andy: We need a, this is a whole episode.
Chris: That's a whole episode. Stop. Dude. I am not,
Andy: I am and he is not.
Chris: I am not. I need to be,
Corey: drives my wife nuts. 'cause I'm walking behind her going,
Chris: oh geez.
Andy: Stop making it worse.
Chris: Yes, I I need to clean as I go, but. Like in that one track mind yeah, I have a task, I have to do the one task and I cannot do anything else. Yeah. So dude, solid list from everybody. I'm impressed.
Like I love, there was obviously some overlap and that was to be expected, right? Everyone loves knives, honestly. Yeah, knives are on my, one of my other lists bowls, like small organizational bowls, those are on another one on my list. A cutting board, a good cutting board.
It's on my list. Good. What else is on here?
Andy: Not any
Chris: thermometers
Andy: though.
Chris: No thermometers. Yeah. Not a single thermometer. Honestly, love my thermometer. Not a cast iron pan either. Like I'm kicking myself for not adding. I
Corey: had, I had a basting brush on another list.
Chris: I could see that I do like the basing brush.
Ooh. And then my wooden spoons. Okay. Also, if
Andy: you
Colton: smoke anything, you have to have a thermometer.
Andy: That's fair.
Chris: Yeah.
Andy: And you smoke. And that's like your, you, your, that's, I would say that's your thing. So that the, absolutely. The thermometer, like the, my takeaways on this as far as like items to add to extended list based off your lists would be the I could get on board with thermometer, I think, but that, that freezer thing is yeah, that's
Corey: genius.
Andy: My anxiety level. It spiked and then looked down. Everybody needs these. As soon as I heard about
Corey: that, everybody needs these. I'll be 100% honest and say dude, I'm super cheap. Like my quarter thing works in a glass of ice.
Andy: I just, I'm gonna have to try that. I don't. 'cause I get in mine every Thursday and that's a ritual for mine.
So I am in mine weekly
Corey: because you're meal pepper, right?
Andy: Yeah.
Corey: Yeah.
Andy: But the, but this is dope for, and we have, honestly, when I saw this, like I have this thing in my basement for water detection. Yeah. That's what I thought it was.
Corey: Because what else? It looks or like in your water heater.
Yeah. Or your washer.
Andy: Case it goes absolutely gets wet. That's
Corey: awesome.
Colton: The nerdy side of me is coming out right now 'cause I get it in my freezer probably three times a week. And I'm real curious to see what that does to the temperature now. It
Chris: tells you,
Colton: it tells
Chris: the app. The app? Yeah, the app. Oh, okay.
You can log in and it'll like, like you can see a chart yourself out. You can see a chart and like my, I've got one in my garage fridge and it's one of those fridges that goes through like the defrost cycle. Oh yeah. And so it's I'm seeing lots of spikes and I'm freaked out at first 'cause I didn't really understand the d the D thaw cycle.
But yeah, just like seeing those stats is super cool. And like when I add. A, a fresh deer to my freezer. Like you can see that thing dip, dip when you put me in. Like it takes a hit when you add a tub of, I would be
Corey: really interested. So I have the I have a garage fridge. I got one of those like threequarter size ones from like vintage looking ones from Home Depot.
Andy: Yes.
Corey: They're awesome by the way, because I cranked that dude all the way up.
I'll be honest, I couldn't afford this year to, to get my. Buck mounted. So I was like, okay, I'm just gonna throw it in this fridge and maybe I'll just bury it, but then I was like, okay. After a week I went out there, that dude was frozen solid.
Oh, geez. I was like, this is gonna keep till spring when I have some extra cash. I actually get this. So that thing is, they look cheap. They're like 200 bucks or something like that. They look cool. Yeah, bro. Turn that dude on eight. It will freeze up.
Andy: Yeah, I think the item we didn't have on any of our lists that I think would be something that everyone should consider adding is just a deep freeze.
Yeah. And if you have one it, it's a, there's so many good ways to cost effectively purchase meat, especially when we get into the meat episodes and but being able to buy. Bulk meat or be able to keep bulk meat. Meat. And then veggies. Any, anything really? It's a freaking
Chris: game changer.
Andy: It's bulk.
Chris: Anything for
Andy: sure.
Chris: Yeah.
Colton: Yeah. I was gonna say, you made a comment earlier about how you didn't realize before you started hunting, you didn't use your deep freezer much. Same here. But once we bought a deep freezer. There's probably more bulk veggies and fish and stuff like that than wild game at this point.
'cause my wife loves it too. 'cause we'll stock up on everything.
Corey: Yeah, sure. And hon, honestly, like that could be an episode of organization of your deep freeze. It could, because there's different ways of we do that. These
Andy: people, how many people are still listening?
Corey: So I would say at my takeaway is those bags.
Yeah. For organization. That's genius. I'm a fan. And then I love those trays, man.
Andy: Yeah.
Corey: Yes. Golden little trays. Little trays are money.
Andy: What thing are you adding from other people's lists that you think, or are your, is your list still
Chris: your secondary list?
Andy: Yeah, I think I'm adding that giant knife that Andy brought.
Chris: Cole's gonna show up. It's
Andy: so
Chris: fun wearing one next
Andy: week. It's so fun. Just wear one on your belt it. Search dominance. Everyone will know. Geez.
Chris: Yes. I will say I've got a couple things on my secondary lists. An apron. I'm a messy dude. I love my apron tongs. I use tongs so much. Like cooking everything.
I legit put band-aids on my list because I cut myself so much. And sturdy, like heavy metal, sturdy measuring scoops.
Andy: Yes.
Chris: Yeah. I hate those flimsy plastic ones that break on you all the time. It's like I got some just heavy. Metal measuring scoops and they're fantastic. Got
Andy: long hair plays, Metallica every time he pulls it out.
Chris: Yes, dude. Solid gear list. Definitely let us know, in the comments, Instagram, YouTube tell us what you guys like to see in what do you what do you use in your kitchen? Yeah, tell me what you guys are using. Tell me what we need to add to our list.
What did we miss? For sure. I love here
Corey: that's, I think that's gonna be some awesome comments.
Chris: Yeah. What do you guys use a lot? Tell me keep us posted. With that, I think we're gonna wrap it up. Dude, thanks so much for tuning in everyone. Definitely leave us a review on whatever platform you are listening to this.
We would love to. Hear what you think. Definitely give us some stars. The more stars the better. If we got to pick
Andy: all of the stars,
Chris: Absolutely. Yeah. Thank you for tuning in. We'd love to hear from you. So again, yeah, leave comments on stuff. If you wanna send us an email, send that to hello@Okayestcook.com.
We are all over Instagram TikTok just search Okayest cook. We'll pop right up. We're on the Facebook. We have a website as well. Just search OK. S Cook, we will pop right up. Thank you so much for tuning in, and we will catch you all next
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