Ryan Callaghan and Spencer Neuharth Eat Coot | S1E02 | Pardon My Plate
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- Опубликовано: 7 сен 2024
- In the second episode of Pardon My Plate, Spencer Neuharth and Ryan Callaghan cook an American coot. They want to see if the coot’s reputation of being a no-good, tough, muddy bird is true-or if Americans have it all wrong. This is the kind of culinary experiment you’ll only find at MeatEater. What should we eat next?
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Duck camp dinners (Jean Paul) showed that there’s some unique ways to cook this as well. That and this are both great series and I don’t even hunt! Meateater has some great content
Who is Jean Paul is he a friend of yours?
Jean Paul Bourgeois a trained chef from Louisiana. He has a RUclips series called duck camp dinners.
@@andreuzee9455 Yea, but its still the "MeatEater" channel. Loved the series, real feel good stuff.
They have been pumping out great content. I'm waiting for them to get there own streaming channel. Das Boat is my favorite right now though. and i see there is a new episode. gotta go!
I’ve lived in southwest Louisiana 35 out of my 37 years and I’ve eaten “pouldeaux” coot my whole life. Some mornings we would purposefully limit out with 3-4 men. 45-60 birds a day. You step on their feet and pull up on their wings and the breast pulls out skinned perfectly takes me five seconds to clean a coot. Also the gizzard on a coot is abnormally large for the birds size. Boil the gizzards for three hours and place in food processor to make a paste to start a true Cajun rice dressing.
Do the same thing for ruffed grouse here in Canada
thank you! sounds freaking delicious! Cajun cooking is the best.
My kind of woman
You had me at large.
Gizzard❤
I've never had a problem with pouldeau, and they have huge gizzards, if you like fried gizzard. But then again, I'm from SE Louisiana, and we'll eat most anything.
I've been waterfowl hunting most of my life in North Dakota and South Dakota. Coot have always been considered "trash ducks" and we just never shot them. Had a guy from Louisiana move up here in the oilfield and we went duck hunting one morning. Dude shoots two right off the bat and I was confused and kind of irritated. I said heck man we dont shoot that trash up here and you're making it harder on us to get some good birds in. Later that day we cooked everything up and he cooked them up in basically a stew. That was delicious and since then I will shoot a few here and there and give them to him to make his stew.
@@nathanjungers968 us Cajuns can make anything taste good
The gizzards are good. The rest is good for alligator bait.
@@cajunbeast2587 Can confirm. Ya'll cook some really tasty stuff! My preferred dishes and flavoring/seasonings are all cajun inspired.
I've learned if someone says "oh that's not good meat." Or "you don't wanna eat that." Its because they personally don't know how to or want to clean the animal.
Part of it as well is that the cultural perception of cuisine ( meat in particular ) in the us is very very picky which doesn't help the case either.
I agree, I also think there is alot to be said for preparation. Cooking technique is so important when considering if something taste good or bad.
I must conceded: I am thoroughly excited to see what comes out of this series.
I'm glad ya'll took a page from Brad Leone/ It's Alive. This series is super refreshing and fun to watch!
Hahahahaha what? The dude catch and cooks every episode he kills something haha
@@bradklein3519 No. I was speaking more about the light-hearted, comically written cooking videos. Watch some of the It’s Alive videos and then this series. I love both shows and they definitely have their own feel, but there are similarities. Good ones.
I would love to see an episode where they try to make merganser taste good.
Same thing my good buddy asked when I told him about it.
Merganzers taste like they smell, like a bucket of shellfish left to bake in the sun for a week
Merganser taste great I have only had it once but it taste like a duck to me
@@tyduckert5570 ate coots and mergansers and jack rabbits all over the country, all are good, just dont eat the merganser fat.
Mergs are delicious! Just another duck!!!
Love the Theodore Roosevelt poster in Steve's office. Brilliant episode
Having just recently discovered boudin, I’m going to give the Cajuns the benefit of the doubt on overlooked cuisine.
"Steve tried to shoot a coot too he just couldn't get the job done." Lmaoo dont do it to em Cal
When I was a kid we called them mudhens. We had them for dinner all the time. Not bad at all.
As kids camping in the Everglades we ate countless numbers of " Mudhens" and loved them. >>>>>------------>
True!
I'd love to see an episode on crow
If you shoot them cook them I think they taste like a mallard
@@tyduckert5570 are y'all talking about the same black crow in AUSTRALIA
Shot a few but never thought about trying
Tried a few wild shit
I think someone tried to make that a thing back in the day
my grandpa said they taste pretty good hahaha
Yes, I second the crow
I grew up in south Louisiana south of I10 and always took the gizzards, heart, and breast and made into a stew/gravy over rice. I have never been disappointed!
“What’s on the menu tonight spencer” was delivered beautifully… I’m not sure Christian bale himself could have done better
US Fish & Wildlife service is going to have a huge jump in coot harvest number reports in 2022 due to this video 😂
You guys better do a “how to cook cormorant” in this series. This bird just came legal to hunt last year in Ontario 2020. You are allowed to shoot 15 per day with no possession limit and are legally allowed to dispose the bird properly. A lot of wasted meat.
This Meateater series is great! It's the personalities of the staff that really come through... It's Bon Appetit's old test kitchen, but with wild game. Great job
Spencer and the producers are killing it with this series. Great watch!
Ah yes, my very first "duck" was also a Coot. It was near 53 seasons ago and I was thrilled to haul it home! I have, even as a full grown adult, wearing a lanyard thick with bands, taken a limit of Coot home for no other reason than to eat them. Most of us Michigan waterfowlers won't admit to doing that. I did. And now the world knows.
Have you ever shot a banded coot though
@@tyduckert5570 I have not.
Used to shoot as many coots as we cared to clean at my grandpas lake house. we would usually take the drums, wings, and breast meat off and just fry them in butter with garlic and onions. Dip in a little bbq sauce too. theyre good
Born and raised in southeast Louisiana I have eaten many a coot, never even heard of them as being a trash bird till I moved to Tennessee.
Cal wanted to fight homie for leaving those birds… respect that.
I am loving this series, and I'm hoping for an episode on longnose gar sometime soon.
They cooked some on the Das boat series. I think it was se1 ep 2 or ep3. The guadalupe bass ep.
Gar is good and I think that’s generally accepted, they’re just a pain in the ass to clean
Poor man's lobster!
I just made walleye, gar, and bighead carp and did a blind test with 5 well versed fish guys. Everyone picked the bighead carp #1 and some even had gar above the walleye. Lol
A series that really encapsulates the MeatEater brand. I Love it so far!
I live outside of Houston, we eat them all the time, in gumbo, nothing wrong with them
Love the premise of this show. Excited to see where it goes.
If you need any suggestions, I nominate Rock Bass. We were always told they were wormy and no good for eating.
Can confirm they taste similar to Bluegill. Not really that much different, but it's been long enough that Im willin to chalk it up to faulty memory.
The baculum in the whiskey tumbler was a real nice touch.
Eat a merganser please. I'm curious about that one. Excellent video and series btw!
they're fishy
I shot one back in the 90s. I used the diced breast meat to garnish a poultry liver pate and it tasted great…not quite the same as roasting one, though.
Growing up in the very middle of Louisiana, I know that there is nothing that walks, flies or swims that is completely inedible if you only just cook it right.
Anything is good in a roux, gumbo or sauce picant, no matter how gamey or tough it is, it can be cooked past all that low and slow.
This has just got me thinking about all the critters that run around I've never thought of as food.
Pouldeau Gumbo, pouldeau rice n gravy, pouldeau wraps on da grill. All good. C'est bon!? Waay Sha!!! People pass up ducks to get their limits of pouldeau down here. Some people also refer to them as flying gizzards because their gizzards are huge and everyone loves duck gizzards in their sauce or gumbo.
Hi from Syracuse NY everyone and thank you for sharing your thoughts and adventures and you are not hungry enough yet
COULD YOU do a special showing how to get into duck/quail/pheasant/waterfoul hunting what all is entailed in finding a group to go with if you do not know anyone that does. or going solo, what areas to look at for the hunt and so forth??
Hank Shaw has done an entire podcast series on small game hunting where he goes into a lot of details and talks to successful hunters. You can get it for free on spotify
In SE Texas I’ve always seared the coot breast to medium (or made jalapeño poppers) and turned the rest of the bird (including offal) into dirty rice. The heart is tasty and tender. Lots of tendons in the drumstick.
This series is excellent!
I gave coots a real try early in my waterfowl career. 2 were good, 2 tasted like an Alaskan fish dumpster... I fed those to my dogs.
I feel like part of this issue, at least in some states is coots will live in salt or brackish water sometimes which tends to make any waterfowl taste gnarly. In Florida I've shot mottled ducks in fresh salt and everything in between, the freshwater are some of the best ducks out there, the ones in salt you gotta make jalapeno poppers with
When we have a slow day duck hunting, we do what we call a coot corral. It's basically a drive but even the flankers will get a good amount of shooting if done correctly. Then we either grind them up with ducks and pork and make sausage or turn the breasts into jerky. The smoke really eliminates pretty much all of the off-flavors. We don't ever pick them anymore because a lot of them have nasty fat. We normally take hearts and gizzards out them too.
Man, I LOVE these episodes of Pardon My Plate. Please keep them coming.
Pardon my plate is my new favorite show!!!
This is awesome show. And Ryan is great. I watch everything that he's in.
This series is hilarious.
First waterfowl I ever shot was a coot by mistake. I remember reading horrible things about them online and was real put off.
I ate it and it was great. The only reason I don't shoot them now is they're always sitting at 15 yards staring at me. I feel like they're not in the game.
My first waterfowl was a coot when I was 12. I remember my dad looking it up and the answer to “can you eat a coot” was “can you polish a turd”
I like your hat Spencer, I am sitting here wearing the same one. Couldn't find that elk soon enough to get the Benchmade altitude but was quick enough to get the hat!
I just skin coots like a rabbits. Soak in buttermilk for 4 hours in a fridge and grill. Taste great.
My grandpa’s family was market hunters in Wisconsin. They used to go out in the morning and get all the ducks to sell. Then go back out and get Coots to feed there families. When I was a young buck my Gramps and I would go shoot a limit of coot, my great aunt would then clean and cook them for us and share with the family. We ate the gizzards and all. More or less stewed them. Funny part was my grandpa would get super mad if I wouldn’t get more than one coot with every shot.
Eat Shad!!! Do it!!!!
How on earth does Meat Eater have under 900k subscribers?!? That is baffling to me. It should have millions!
It's funny, the remarks about their vocalizations don't really land in the negative realm. In fact, it's the opposite! When I hear a coot, it takes my mind straight to the frigid air of a duck blind and brings a big smile to my face... The main chorus of the symphonic duck season.
Poldeau gumbo works wonders on a hangover!
Big fan of this series!
In Florida, we’ve known about how tasty Coots are for a LONG time! We also have another bird we call Swamp Chickens that is friggin AWESOME! Not sure what their real name is but they’re usually grey, but I have seen white, they’re about the size of a Coot but they have a long (6”?) thin beak that curves down. It usually wades, walks around the shore or will sit up in the trees. I’m not even sure if they’re even legal to hunt but back then, when we would hunt it’s to feed the family! They are one of my favorites!
Cool new series! I can’t wait to see the stuff Brad Leone alluded to doing with Ryan I bet those two together will be hilarious.
Producer: get rid of the head
Me: that shit was funny thank god they left it in.
Would love to see an episode like this about coyotes!
I’m sure that’s coming down the pipeline
Steve and REMI Warren did it years ago
@@taddmullarkey6114 I’ve watched that video before. Not the same format/style as this series
Coyote chili. Very good 👍
You have to start calling coots mud-chickens now, thanks for the ride, now we know!
'KEEP ON KEEPIN ON'!
I have had coot and rice many times. Bag limit of 15 in Florida.
Extremely original. Whoever came up with this series of eatin weird critters deserves a raise !
Dude, yall didn't even singe the pouldeau! LMAO!
Next do a CROW
I have taken a ribbing over harvesting and eating coot. I fell in love with them before I ever knew they weren't edible
Sad there is was no mention of the Toledo Mud Hens. Great stuff though!
Probably bad news for coots if we all find out they taste like chicken.
Bingo! 😅
They don’t taste like chicken. They taste like waterfowl. The breast meat taste closest to a piece of beef roast but a little livery. Nothing off tasting just nothing to be compared with chicken.
I hope they don't taste like chicken. Chicken is a poor excuse for food. Bland and only white meat these days.
Jeane-Paul regards them as a reason he goes to duck camp, so they've gotta be good. He could make a flip flop taste good, but that's beside the point.
never had it, but I'd try it...and I liked the little cackle call they have...
Bro's and sista's I am 3 mins into the second episode... Steven this one is a Gem.
Way to go Spence.
Great video! Thanks for the insight.
The perverted side of me when I hear them say coot..... i think cooter. So when they say have you ever ate coot! I laugh a bit inside ahhahah
Glad you cooked it simply. On the grill, nothing fancy but giving it a fair chance with some salt and pepper
We eat coot all the time. Just need to bleed it out well. Slow cooked in tamatillo salsa shredded for tacos is fantastic.
I've never ate a coot but that sounds fantastic
love the classy, jazzy intros from the library
If you're doubting the coot's ability to taste delicious, go watch the Duck Camp series.
So many times we have left the duck blind here in New Mexico with no ducks and there was a meal in front of us the whole time. Never killed the coot cause it's reputation was bad. Sorry coot, you on the menu this season!
This is my grandmother's favorite meat to cook gumbo with. It's really something my family and most Cajuns enjoy.
The Dip Afficianado cover made me snort-laugh.
I shot a coot. Breastfed it, soaked over night in Salt water. Rolled in flour and creole seasoning, fried it medium ,like steak and it tasted exactly like venison tenderloin. Loved it and am gonna definitely start targeting them.
The sitcom laugh track in the background is great 👍
gooey-duck is edible and people love it. that says it all
I love eating them bird's I made a special seasoning for them made from authentic New Mexican red chile powder cooking them n a plow diskada
Spencer, I love you breaking the 4th wall. It's very authentic. Next time you are home in SD come over for a fine whiskey and a cigar.
There IS A 5th wall! It’s not the character talking to the audience, it’s the producer walking into the show and talking to the audience!! 😎🤣
'Repulsive, offensive & all together inedible'? ...next episode, Taco Bell.
I wonder if the flavor is a regional thing. We tried to cook and eat one shot in eastern Washington, and not only did it stink up the entire upstairs of the house while it was cooking, our dog (who literally ate every single thing handed to her) refused to touch the meat.
The only reason we even tried is that my brother wanted to shoot one and we have a family rule about eating what you shoot.
That sounds like it was spoiled. They eat the same thing mallards do. A merganser will stink up the house because they primarily eat fish and the meat smells disgusting.
@@paulf559 he cooked it the same day it was shot, but maybe he didn't clean it right. It didn't smell spoiled, just a unique kind of awful. I shot a merganser out of the same area and it was delicious and surprisingly mild in flavor.
We use the breast for oyster gumbo and my dad cooks the legs in a red wine sauce and calls that pouldeau popsicles
In Yorkshire (England) the old farmers called them water hen's along with Moor hen's
gotta love Callahans analogies!!!
I love how pleasantly surprised everyone is.
Very well done series ..... crow, ground hog, snow geese, eels, let’s get them all
I’m loving this series
Thank you
Absolutely love this new series
I ate pigeon once and people swore I was gonna die of some worm in my brain or something , you gotta know how to cook all kinds of meats is all I gotta say ... spices spices SPICES!!
Guys please do jackrabbit. Old guys used to get weirded out that I eat it and far prefer it to cottontail. In fact, mix it with a little beef fat in a grinder and it’s only distinguishable from beef by the finer grain of the muscle fiber.
I actually love the sound they make
I've eaten about 10 coots and sometimes they were very good other times they stunk (literally) . A lot like Canadian geese. Must be what they are eating.
I gave up waterfowling for upland game which always taste good.
Really liking the series. It’s time for a Ground hog show. Must people cringe when you mention it but it’s extremely good when prepared appropriately. Very much like beef.
We call them water hens in the uk. Ive cooked one over a camp fire it taster alright to me. Also that's one high tech bbq
I want Cal’s coot recipe in the next MeatEater Cookbook
I've eaten coot. It was delicious. And they have huge gizzards