Radio Contra Episode 30: I discuss the post-election goings on and how the curtain on the wizard has been pulled back for the world to see. They’ll do what they’re going to do, and so will we.
NC Scout is the nom de guerre of a former Infantry Scout and Sergeant in one of the Army’s best Reconnaissance Units. He has combat tours in both Iraq and Afghanistan. He teaches a series of courses focusing on small unit skills rarely if ever taught anywhere else in the prepping and survival field, including his RTO Course which focuses on small unit communications. In his free time he is an avid hunter, bushcrafter, writer, long range shooter, prepper, amateur radio operator and Libertarian activist. He can be contacted at [email protected] or via his blog at brushbeater.wordpress.com .
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23 Comments
Anonymous
November 12, 2020 at 08:27
5
Johnny Paratrooper
November 12, 2020 at 10:23
Great Stuff.
Everything is gonna be OK.
Cooler heads will prevail.
NC Scout
November 12, 2020 at 10:24
I don’t think cooler heads will prevail, there’s a fight coming.
gaffers tape! longer lasting, more flexible, more money.
SOG
November 12, 2020 at 12:19
NVGs, Thermal, IR, Body Armor, Scopes,
Sturmmdude
November 12, 2020 at 12:37
Hey Scout. You may already know about this, but for everyone else listening, ammoseek.com is the most efficient way to find the cheapest ammo anywhere. It lists sites with ammo in stock and sorts them by price per round from cheapest to most expensive, no subscription needed for the first 100 results in each caliber. And yes, 9mm is still available, although not cheap. Hope this helps someone!
Johnny Paratrooper
November 12, 2020 at 13:05
Not a Site Sponsor.
But a useful tool nonetheless.
In my experience, the cost of ammo is basically the same across the board, plus or minus some shipping costs.
NC Scout
November 12, 2020 at 13:16
And hey, they don’t advertise with us.
This site is also a business and we have serious bills to cover here.
49GA
November 12, 2020 at 12:50
‘Bout damn time. :) Thanks NC.
NC Scout
November 12, 2020 at 13:16
;)
Peter Dawidowicz
November 12, 2020 at 13:54
Great podcast! What is your Brunswick stew recipe Scout?
NC Scout
November 12, 2020 at 14:09
Its actually not a tough one- fill the pot 2/3 to 3/4 the way full with water, drop in your bullion stock and meats. Once the meats are done, drop in the sweet corn. Add in salt and pepper to taste. This is going to give it the sweetness that most people enjoy about stew. Some folks also use sweet potatoes and that will also thicken the stew up. Add in several more bags of frozen mixed vegetables (or fresh from the garden- its up to you) and stewed tomatoes.
Let it simmer all day, staying with it and stirring it continuously. By the end, you’ll have an amazing stew.
Johnny Paratrooper
November 12, 2020 at 14:40
That sounds fun and delicious.
I imagine you can serve this with bread rolls or over rice?
I’m making this ASAP.
NC Scout
November 12, 2020 at 14:55
Oh yeah. Lots of sides can go with it. Normally we eat it with a lot of saltines.
wwes
November 12, 2020 at 14:55
Your recipe sounds similar to mine- I usually put anywhere from 1/2 to 3/4 of a pot of a mixture of broth (often rabbit broth, since I usually have a lot of it) and home canned tomato juice, for flavor and sweetness. I add the meat (again, often rabbit) and put tomatoes, corn, green beans, peas, carrots, potatoes, and onions. I like to add a few hot peppers, but the wife usually doesn’t like it with the peppers. She usually adds some BBQ sauce to it too.
Seems like some variation of our recipes is pretty standard around NC, and there’s not much that is better on a cold day. Some good cracklin cornbread goes great with it too.
Scout, have you ever tried groundhog? We are covered up with them around the house, and they are really good in stew.
I don’t know if you ever use a dutch oven over your fire, but Kent Rollins has some really good camp cooking info and videos on youtube. His design for a trivet to use with a dutch oven is easy to make and works really well.
NC Scout
November 12, 2020 at 15:39
Damn right!
Groundhog is super greasy. Only had it once. And Kent is a goldmine of information.
wwes
November 12, 2020 at 16:06
I’ve fixed groundhog by pressure cooking, then deboning the meat and pouring off all of the grease/oil/fat. I trimmed as much of the visible fat as possible off when I cleaned it too. It wasn’t very greasy that way, the pressure cooker really gets a lot the fat out. I didn’t care for it any other way though.
I did a raccoon that way too, then canned the meat, but I haven’t sampled that yet.
NC Scout
November 12, 2020 at 16:10
The first time I had bear meat it was cooked that way.
5
Great Stuff.
Everything is gonna be OK.
Cooler heads will prevail.
I don’t think cooler heads will prevail, there’s a fight coming.
But there’s also no reason not to enjoy life.
https://www.realclearpolitics.com/video/2020/11/10/pompeo_there_will_be_a_smooth_transition_to_a_second_trump_administration.html
RCP kinda sucks. Pompeo is not stupid. He is probably one of the smartest men in Washington.
I’m not the greatest judge of character, but Pompeo looks, and laughs, like a guy who knows we have 5 aces up our sleeves and 5 aces in our hands.
https://www.foxnews.com/politics/pompeo-warns-governors-of-china-infiltration
he knows….
gaffers tape! longer lasting, more flexible, more money.
NVGs, Thermal, IR, Body Armor, Scopes,
Hey Scout. You may already know about this, but for everyone else listening, ammoseek.com is the most efficient way to find the cheapest ammo anywhere. It lists sites with ammo in stock and sorts them by price per round from cheapest to most expensive, no subscription needed for the first 100 results in each caliber. And yes, 9mm is still available, although not cheap. Hope this helps someone!
Not a Site Sponsor.
But a useful tool nonetheless.
In my experience, the cost of ammo is basically the same across the board, plus or minus some shipping costs.
And hey, they don’t advertise with us.
This site is also a business and we have serious bills to cover here.
‘Bout damn time. :) Thanks NC.
;)
Great podcast! What is your Brunswick stew recipe Scout?
Its actually not a tough one- fill the pot 2/3 to 3/4 the way full with water, drop in your bullion stock and meats. Once the meats are done, drop in the sweet corn. Add in salt and pepper to taste. This is going to give it the sweetness that most people enjoy about stew. Some folks also use sweet potatoes and that will also thicken the stew up. Add in several more bags of frozen mixed vegetables (or fresh from the garden- its up to you) and stewed tomatoes.
Let it simmer all day, staying with it and stirring it continuously. By the end, you’ll have an amazing stew.
That sounds fun and delicious.
I imagine you can serve this with bread rolls or over rice?
I’m making this ASAP.
Oh yeah. Lots of sides can go with it. Normally we eat it with a lot of saltines.
Your recipe sounds similar to mine- I usually put anywhere from 1/2 to 3/4 of a pot of a mixture of broth (often rabbit broth, since I usually have a lot of it) and home canned tomato juice, for flavor and sweetness. I add the meat (again, often rabbit) and put tomatoes, corn, green beans, peas, carrots, potatoes, and onions. I like to add a few hot peppers, but the wife usually doesn’t like it with the peppers. She usually adds some BBQ sauce to it too.
Seems like some variation of our recipes is pretty standard around NC, and there’s not much that is better on a cold day. Some good cracklin cornbread goes great with it too.
Scout, have you ever tried groundhog? We are covered up with them around the house, and they are really good in stew.
I don’t know if you ever use a dutch oven over your fire, but Kent Rollins has some really good camp cooking info and videos on youtube. His design for a trivet to use with a dutch oven is easy to make and works really well.
Damn right!
Groundhog is super greasy. Only had it once. And Kent is a goldmine of information.
I’ve fixed groundhog by pressure cooking, then deboning the meat and pouring off all of the grease/oil/fat. I trimmed as much of the visible fat as possible off when I cleaned it too. It wasn’t very greasy that way, the pressure cooker really gets a lot the fat out. I didn’t care for it any other way though.
I did a raccoon that way too, then canned the meat, but I haven’t sampled that yet.
The first time I had bear meat it was cooked that way.
Correctomundo, and good audio. Nothing new under the Sun.
https://rumble.com/vb286n-look-at-whats-heading-to-washington-dc-to-rally-for-trump-holy-cow.html
“I am the Alpha and the Omega,” says the Lord God, “who is, and
who was, and who is to come, the Almighty.”
“Every man to his family and his possessions”
One of the best podcasts I’ve listened to in some time… and a great share on the Shooter Jennings “Beyond The Black” series.
Thanks brother!