 Today on the show, we're in South Africa, yes, South Africa, where chicken is a vegetable. Today I'm going to show you a full day at Claim Pop Kale with hunting, cooking, and stuka. Sorry, buddy. Welcome to South Africa. This is a little bit of a departure from the normal sporting chef show. I'm Scott Laysath, and at some point I'll do a little cooking, but really, it's not about me. It's about what happens here in South Africa. This is my first time here, and I wasn't quite sure what to expect. What I've found out is that whether you hunt or whether you just want to hang out in some of the coolest places on the planet, you know, really, I can't find a better place than right here at Claim Pop Kale in South Africa. Now, on the show today, there's going to be a little cooking, and there's going to be a little bit of hunting, and I want to give you just a taste, just a tease of what you can do here. If you're a non-hunter, don't worry. There's plenty to do. Like, how about this? We're going to have a little lunch in the field that they've brought out here. I'm going to cook some gims buck. We'll see what animals they have brought for me. I've got the camp chef stove fired up, and in short order, we're going to show you what it's like here, roughing it in South Africa. Meanwhile, I want you to check out Brooks Hansen. You've seen Brooks on the show. He's normally on the smart end of the camera. He went hunting today, and he's looking for gims buck and kudu. Let's see if he gets what he went out to do. Okay, Brooks, we have a water hole here. That's the most active water hole we have. Gims buck, kudu, eland, les buck is very active at this time of the day, and I think we're going for a kudu or a gims buck now. So let's hopefully we'll see a kudu or a gims buck there. I know we'll probably get a gims buck in it, because I like it a lot. I know gims buck was like all my buck at once. Gims buck or a kudu, I really wanted to come to Africa for one of those, so let's see when we find one. Let's go ahead. Congratulations. Whoo! That's a beautiful animal. Nice shot. Nice, long horns on it. Look at the horns. Do you want me to shoot right there? I can see his shoulder. No, no, no. I think I'll get this as well. I just want to see the hit and make sure it's a nice move before we shoot it. I think that'll be the nice ball I can shoot in that gap. Okay. Okay, there's a water buck, Brooks. Just bug it off now. And the kudu just came out a little bit. Just give it a few more. Yeah, I can see like his shoulder. I got a good shot right now. No, no, no. Wait for him to come out. Wait for him to come out. Give it, give it time. There he is. There he is. He's coming out now. Okay, okay. Is he good on? Yeah, yeah. Take him. Yeah! Good shot. That's a great move. That was a good hit. I saw him carry the shoulder. Yeah, he's going down, he's going down, and he's down. Good shot, man. Oh man, that's a great move. I think he's done. That is awesome, man. Look at this guy. Okay, so Tina, this is what I came to Africa for. You fly all the way to Africa, kudu. Yeah. You told me it's called the gray ghost of Africa. Why? Because if you spot him, and he just runs over a few yards, you won't see him again. They just disappear, and they're blending so well, you have a hard time seeing him. Well, I was kind of second guessing that. I thought, oh, we're going to get a kudu. But we spent almost three days, and I have yet to have an opportunity to find the one presented today. Yep. I'm very patient, so I'm excited to try kudu. Now, Scott tells me he thinks he knows how to cook kudu, but you're better half Michelle, back at the house. She knows how to cook kudu, and hopefully she can show him a thing or two on how to cook this bad boy. Heart of beast loin. Julius, where are you? Come over here. How do you say come over here in Afrikaans? Komir. Sounds about the same. Tell me about the heart of beast loin. Well, you know, in the shark placement book, they say heart of beast is not for human consumption. It's for bite and cambrations. So maybe you can prove them wrong. Not edible? I love it. Maybe you can prove them wrong today. High mountain burger seasoning to the rescue. Now, it's been marinated with some Worcestershire and olive oil. This is the high mountain. Do you like bacon? Yeah. Do you like smoky flavors, bacon flavors? Yeah, you do. It's been marinated. I'm going to season it on the outside with this. And as I understand it, you want to make sure that we cook it well done, right? Yeah, it must be well done. Well done, like a briquette. Yeah, then we can throw each other with it. Rare, rare, rare. So everybody dished up. I see potato salad. I see the corn and the chickpea and the bread, the homemade bread. I love that. I brought a little meat. So help yourself and pass it down. So while everyone here dishes up the heart of beast and the stuffed gim's buck loin seasoned, expertly with high mountain seasoning, stick around, there's so much more to see. We're just getting started at Claim Pop Kale here in South Africa. Welcome. Welcome back to the Sporting Chef. This is Stuka, the Basset Hound. And I'm talking with Julia Scares, who is the, what do you do here? You got something? I'm not sure. I think I'm all the Jack of all trades master of none on the property. So I want to know about all the cool things that go on here. You know, what people can expect when they come from the U.S. or anywhere in the world to be here. This is the absolute most incredible place I've been and I've been to some pretty cool places. You know, Julius, I notice kind of right here in the background as the sun sets with the rhinos and the Rhone antelope and the other animals in the background. And I see you guys, this is where we're fall now. So you're putting out feed for these. I think these are your pets right here. I don't think this is, we're not hunting these animals. These are your pets, aren't they? No, we don't hunt them at all. We have a huge problem with rhino poaching in South Africa. And that's our security system to feed them every afternoon so we can see them. And they come to the lodge normally without rhino around about five o'clock. So if somebody wants to come and poach them, they have to come right to the lodge and say hello before they can poach them. And they've got to get past you and everyone else too. That's great. I want you to check out what the hunting is like here at Clean Pop Kale because it's like no other place on the planet. Well, Jeff, she looks like everybody settled on the vehicle. You just didn't need to tell me what are you looking for today? Today I'd like to go out and get a really nice water buck. I know there's a lot of water buck here on the property. I've seen them every time I've hunted here but I've never gotten one, so that's one trophy that I've never had. That's why I wanted to move it over to this way. They have out. She did. They're great. We saw the water buck. Right. The water hole is here. They normally go and come and drink early morning and then they go upwind all the time. We had this nice water hole here. Let's go and check if we can see something. Let's go get it. So, Jeff, how did you feel about that shot? It was kind of a long shot and I had to shoot in between trees but I had a good shot at his shoulder and had to move the sticks around a little bit to get on him but I felt pretty confident because there was nothing in there and I saw him kick when it hit him so you hurt him out this way. Yeah, I hurt him down this way and then I hit the trees crushing and I think he's down. Look at that. There he is down. Thank you, Dennis. Thank you. Oh, man. Yeah. Yes, he's down. All right. Congratulations. Thank you. That's a very nice bull. Oh, look at him. He's beautiful. Yes. When you come to Gears, listen to your pH. Yeah. Because they're going to tell you that's a good one, that's a shooter or it's not and I think that's a big difference because of the quality of the animals that we always get here. It's never just shoot an animal. It's go for the quality, go for the big one. You know, getting to South Africa was easy. We were here in about an hour and a half from Sacramento. Does that seem accurate? Not at all. So you've been to the U.S. and you know it takes a little while to get here. Yeah. What I found on my plane anyway is that we got free drinks. They fed us all the time. We watched movies. You take a few naps and the next thing you know is Johannesburg. That's great. When is the prime time to come here and hunt? Well, from our fall to the late winter is definitely the prime time to come. The animals are more open. They graze more. In the summertime it's very hot and it could be humid. So definitely the fall into winter. But this is one of the places that you can hunt year round, right? That's great. And especially for people in the U.S. that you know you get that depression when you're not able to hunt anything. Hunting season's over. Why not come here? And I've found that what you're going to pay to hunt here is comparable to what you'd pay for a quality elk hunt in Colorado or for Wyoming. And I'm also not saying that you shouldn't do that too. This is just another alternative because as much as I loved a Colorado elk hunt, you know I love this just as much. You will get the opportunity to shoot at a number of different animals. Tell me about some of the animals that you have here on the property. We can start from the biggest and go down. We have Cape Buffalo. I think it's the most challenging hunt that you can almost try except if you want to go for elephant which I haven't done. The second big animal we have is and I'm very passionate about all of them is the Sable and Roan antelope. And then we have all the planes going. We have 29 species on the property that we hunt now and in the near future we'll add another 5 or 6 species. Anybody that complains about it anybody that doesn't come here and eat the game is missing a big opportunity and you you're the grill master here aren't you? Well I try. And tell me what do you call the grill here? The barbecue? The grill that you used? It's called the Bri. It's the camper wood that we have naturally in the area. It gives a nice flavor to the meat. Definitely a smoky flavor to the meat. Right. And we actually all the different animals we have is edible and they are really, really, really good. And are you going to be grilling for tonight? Definitely. When he's not grilling loins Julius could use a Western grinder to turn tough cuts into burger and sausages. Next up, my son Jake and I spend a full day in the field and you'll get to meet two of my favorite South Africans Coco and Smitty. With Clean Pop Kale they do like to mix up not only the menu but the dining area. This morning we had eggs Benedict for breakfast. Tonight it's something special dining outdoors where the temperature is perfect. Next up is Jake's first hunt and at the very least it was interesting. What are you going to try and put me and Jake on today? Well, if we can get a nice blessed buck that's not too difficult and I'm going to get close to. Are you saying I'm old and I can't hunt that hard? No, no, no, no. I mean it's okay, I've heard worse. We're off to find something for him too, right? Well, we have a lot of animals there. There's Gemsbark, Harderbeast, Blue Wilderbeast, I mean if we see something and I tell you it's a good one you can decide if you want to take it or not. Of course the windchains are coming more from that side so I think we go down and walk our way up in a straight line towards where they are. Gemsbark and Jake's going to shoot it. First shoot at it. So, we all stay on line for Jake behind me and then you and then Brooks is in here. Brooks doesn't exist. Oh, okay. Reload, reload. Okay, so I call the truck to bring the dogs. The blood is getting a little less and less all the time. I don't want to push it. I think the dogs will give us a better chance to get it. If they get up to it, they will fight it and we'll have a chance to shoot it. So the dogs just ran off now, I think we better go. Yes. Reload, reload, reload, reload. Okay, Jake, we're a little tired now. The dogs got up to it to start barking. He had a nice second shot on him. He took him and ran off again. I can still hear the dogs barking but the shot placement on that second shot was very good. I think it needs to be done by now. You think you guys are tired? I can't keep up with you. Go that way. I hear them. Congratulations. That's a beautiful animal. Scott, it was nice having you with us. Good job, Smitty and Coco. So this is how a father and son hunt pays off. Nice big horns on it. That's a dandy. Now it's my turn. I'm not sure if we used up most of the daylight today but I'm still going to try and get that blessed buck. Congratulations. Good to me. You can't be the only lace man that shoots up there, right? Well, let's go and have a look. Doesn't look like he's going anywhere. Nope. It's a beautiful animal. I scared him to death. Scott, congratulations on your blessed buck. Yes, sir. It's a very nice blessed buck. What I'm looking at here is I got lucky by about that much, right? About two or three inches. Two or three inches and we wouldn't be looking at a dead animal. We're a wounded animal. We wouldn't be looking at an animal. Well, I'll take luck any time. If you can't be good, it's good to be lucky and thank you for making it happen, man. You're welcome and congratulations again. Thank you. Let's do what we've got to do. You know, it's just the lace-up team. We do this. We're not very hot. We don't get a south Africa, do we? First for me. Excellent. I want you to bring some of your own money this time. What do you think? You know, I brought along a work-sharp sharpener so I could sharpen up the knives for all the guides and skinners. A good quality, super-sharp knife makes the work so much easier. Next up, a little music from Zimbabwe. So, of course, you see what a full day is like here at Claim Pop Kale. There's cooking and there's music. We'll see you next week on The Sporting Chef.