 Hey y'all, it's time to do a little trout fishing again. Yeah buddy, we're gonna eat some raw liver. I've been craving some raw liver lately. Never had it before. I wanna get big, I wanna get juice, like that liver king guy, you know? And also I've lost like eight pounds from a stomach virus. I need something that's gonna get me jacked right now. But first, we gotta catch some trout because the sun's about to go down. We're gonna get some fish hopefully, build up our campfire and then get primal. We're gonna get probably the least dag of raw liver. Where is it? Yeah, right over here. Freshly harvested, right there, even got a heart. So, stay tuned. Heading down to the water. He gave me a trout, ain't got no doubt. Gonna give me a trout, yeah. You got a bite, little bum? I got a bite. I'd see what you're doing. I'd see what's going on. You got a bite though. Oh, there's one. We're hooked up, baby. Oh, dude, you come off. Single hook. It looks just kinda gradual, like it just gradually. Oh, there, hey, now. Yeah, there I go. Oh, I hooked up too. You lost it. We almost had a double, shoot. That was awesome. Oh, he choked it. Are you serious? You hooked up again? Here we go. What was that? Two casts, two to three casts in a row? Spinners for dinners. Oh, goodness. We got an agum. Catfish? It looks like catfish, it's gyrating. Oh, this is a pretty good one, dude. It's actually doing a little run here. You need a net? Yeah, I need a net. Look at this, that's a big boy. Oh, wow, that's a, oh, yeah, baby. That's a pretty juicy one there. Let's grab it. Oh, good hit. Come on, little guy. Let him go, already got our limit. Just a fun catch. All right guys, back at camp. We got our trout cleaned. We're just hanging by the fire. But we're a couple men getting hungry out here and we're trying to live primal. Lance, how excited are you? One to 10 about trying a wild animal's innards, livers for the first time. Probably about a nine and a half. Nine and a half, you're pretty pumped. I mean, I'm down to try and experience new things all the time. Oh, I like that spirit. You're an adventurous spirit. I mean, I'm either going to like it or I'm going to say I've tried it once and I won't try it again. I was actually surprised how big the liver is. I am too, actually. Looking at that, were you kind of shocked? So the one with the gristle around it was the heart. Yeah. The other big thing was the liver. Yeah, it actually comes in like two. Cool, it's a liver. Two of two things. Yeah, it's got two. Two glands. Two deals, yeah. I haven't seen the deer, but that's pretty big. The deer was small. So field dressed, that deer was 60 pounds. Central Texas two-year-old doe, not very big. As far as the liver goes, I think a good animal to choose from. We're not talking about like an eight-year-old awdad here. This is a young, nice, tasty doe. Do you know what it tastes like? Have you heard from others? I've only had raw liver, and that was in Africa. What animal? It was out of an niola. And it was like baking in the hot sun. No, and I don't even. I don't know, I think it maybe has some fat. I think we should try a bite raw. Just to, Justin, I haven't drank enough. Couple more, buddy, come on. Just a sliver. OK, yes, maybe a sliver. A sliver, just to say. And if I spit it out, don't judge me. We're not the kings. We're just the liver boys. Either we both do it or none of us do it. Let's both do it. I will be upfront and honest with you. I clean this deer kind of in a rush. I mean, it's clean. I messed up, it's fine. But I didn't rinse it off even like it's just. I'm going to cut my piece, and I'll probably rinse off some water, but we'll be good. OK, all right, you're going to do a little rinse off. This is raw and real, folks. You had a cooler light with a little bit of blood on it earlier. I did. All my coolers that were in the cooler have a little bit of blood on top. So if we're going to taste it. For the rest of the liver, we're going to cook, though. Yes, we're going to cook it. I want to see how it tastes raw, though, and see the comparison. Because I've heard if you overcook it, it's really bad. Like it just tastes like eating a battery. But I think if you cook it, do you have a probe? I do have a probe. You do have a probe. OK, all right. Lance is actually a really good cook, and he smokes. His channel is one too many, or five too many hobbies. One too many hobbies. One too many hobbies. All that fun manly stuff, backyard stuff. All right, I'm going to get a plate. We'll get a couple slivers, and maybe get one more beer in us, and then it's go time. That's a good looking piece right here. I mean, what do you think? Right on the ends, and we'll give them a little water rinse. Whatever you think, man. I think it looks good. I'm going to cut one piece, and then we'll cut it in two. Yeah, that's perfect. That's perfect. Look, that's not crazy. Looks like a leech. You say it's not crazy. You haven't ate it yet. It looks like how bloody it is, though. Don't demonetize this, YouTube. It's not black. Black and white. I like how my food prep is just like so. I literally haven't rinsed this off at all. Should we rinse it off? I mean, you think? I got a little, here. I got a little rinsing right here. Dude, why are we doing this? Because we're men in the woods. We're trying to get big. All right, here you go. Can I cook it real quick? No, one, two, three, raw. Oh, it's kind of crunchy. It's like a cucumber. Chew. It's not that bad. Does it taste, does it taste fishy? Yes, it does. I was going to say it. I was going to say it. Do you know what it is? Do you know what it is? The crawdad. It's like the fatty part of a crawdad. I swear, this animal lives in the water. Fishy. It tasted like the real fatty skin on a fish, maybe. But I got crawdad in there, like a little bit of seafood-ish. Yeah, fishy crawdad is the first thing. Like a lobster smell? Yes. There's kind of like a lobster smell when you crack into it. I didn't expect that. And crunchy. It was crunchy. The first bite was crunchy. It was crunchy and fatty all at the same time. It's very strange. But crawdad, the crawfish, fishy, shellfish, shellfish. Honestly, I don't know if I could take it just like a whole hunk of that. No, but I'll tell you what. It wasn't as bad as I thought it was going to be. Put that on a cracker, though. Put that on a cracker. Hey, put that on a cracker, dude. We're calling out all the food social guys. Next, we're going to try the cooked version. I'm curious if the flavor profile will still be there. Instantly, I was like, fish, is this fish? Do you feel bigger, by the way? I feel like my chest just got a little bigger. You know what I mean? Not as big as liver king, though. Not as big as liver king, but a few more livers might be good. I cannot believe it tasted like that. Hashtag juice up. Man makes fire. Man have webba. Man cook liver. And hopefully not get bacterial infection. SPG, probably some butter in a skillet, or do you think just straight on the grill? I would go straight on here. Straight on the grill. I have a little bit of a pamp or a spray on it. Yeah, I'm going to get that out of there. Got to give it a little lube. Let's go to the preparation table here over at Lance's Camper. Butter. OK, so you've got pork at a certain temp. You've got chicken at a certain temp. Fish, what is this supposed to be cooked at? It's raw, so I didn't hear it. Treat it like a tenderloin? 125? 125 is called good. This is aluminum foil. Hey, when you're camping, man. You just got to make these. You got to improvise. I might not have fingers up for this, but you ready? I'm ready. You know a trick here? That's a trick. OK, so you have this. This is how you do it like this. Hang on, I see a hair. You see it? What? That's my hair. That's not even do your hair. So you normally, if people want to do like this, they're shaking on. Yeah? Close that. Open this side. Don't turn it. Leave it like this. A little high. Get it up there. Oh, you let it come out of the lips. Look at that. Folks at home, hit that like button. You just learned something new, most likely. Going on? Going on. Scoot life. We're going to do it live. Little sizzle on it. There we go. All right, we'll let that cook for a while. Marinade. Dude, why is there a call? Oh, it's heavy. Dude, we ignored it for too long. We overcoated it. It was on for like three minutes. Oh, that is better, $139. You want to take it off? The other side's not even cooked, dude. Here, let's do this then. I mean, let's just get a little offset or leave it on. Man, we messed this one up. That was quick? Yeah. Dude, it's hard as a rock. What's that other side, Tim? Yeah, we got one side at 150, one side at 100. Let's just put it right there. Let's just leave it there for a minute or two. Do you have any condiments that we can maybe throw on there? I have some hummus. Hummus. Damn. I think it's good. You can pull it off. I just don't think we're cooking it in the proper method. The right. The cast iron, maybe? Cast iron, butter. This is not the jam. OK, so here's what we're learning. Cooking livers. You need a lot of moisture, apparently. You know that crunch that we hit? Yeah. That's like a shell now. Well, first of all, we're all assuming. We don't know anything yet. I'm not imagining this going well. Hopefully, this is not going to turn me off from eating liver ever again. How are we supposed to cook liver to begin with? Let us know in the comments. I'm sure someone watching this has cooked liver before properly, successfully, and likes it. This is like caveman style right here. We just ate it raw. Now we just threw it over some coals. What would you probe at? Just high. OK, pull the sucker out. Deck out. Show the folks at home what this thing looks like. Kind of a, oh, yeah. And it's kind of got like a bounce to it. Luckily, we got tortilla soup over here to save the day. Yeah. No, we all know. Do we want to cut right in the middle? Let's cut it in the middle. OK, cut it in the middle. I don't know, it's not. I don't know. I'm feeling OK about that middle piece. Let's try this. There she blows. I mean, same. It tastes like crawdad. What on earth? There's definitely buttery crawdad. There's definitely. Man, I just have flavor profile. You were saying about the flavor profile? In a million years, I've never thought crawfish. And I love crawfish. Here's the thing. It's starting to get a little weird now. It's starting to get, it was fun at first. Dude, like. Now it's getting a little aggressive. You went in for another. With the outer profile crisp up, it's still moist inside. Nice. It definitely needs a side item, I would say. It's an acquired taste. It's an acquired taste, 100%. So you guys are going to try the livers out of your deer. This season, just be prepared for a buttery, but sea foodie kind of taste. Shellfish. Shellfish. That's going on. Hey, it's not terrible. It's not horrible. But I need something with it, I feel like. Just that much flavor. We probably didn't cook it right. There's probably a way to cook liver. Yeah. Yeah. Maybe eating raw is the way. We'll find out tomorrow. We're fishing for trout, and our waiters fill up with. They've got a blood. I think chicken tortilla soup's on the menu. I think that's where it's at. Yeah, that's where it's at tonight. Chicken tortilla soup. It was fun to try. It was a fun experiment. I feel like it's going to waste, but it's not. You always spit it out anyways. That's the crust, dude. I can't get through the crust. This is something that I would have thrown in the gut bucket. Yeah. And thrown to the coyotes. But I'm glad that we tried it. And now we know. I will probably try the liver again, just cooking it a different way. But hey, maybe I will get a giant six pack now in a big chest from eating that. I don't know. Probably not. But thank you guys for hanging with me at camp. And if you want to stay tuned for more outdoor action, you know what to do. Subscribe right here to the channel and enjoy your time in the great outdoors. God bless you. I'll see you soon.