 Now I'm going to attempt actually flaying this fish up with Mr. Joe Highland's hatchet. So let's see. That is insane, Joe. Now normally I would turn, so let's go, let's go down the spine. That is insane. Just watch your fingers. It won't be the one person to blame. Me? That going to be me. Look at that. You know what would be great, Joe? Is if we cook lunch up by the trains today. Oh yeah. What do you think? I like it. Get to show you the ghost trains. Yep. For the most. Just cutting down through the ribs. You got something tight too. Yeah. What do you talk about, Joe? What you talking about, Willis? What you talking about, Willis? Come on, guys. Comment below. Comment below. What do you think of this filet job with the Joe Highland? Look at that. The Joe Highland ax. I'll tell you, somebody who's not going to be happy are those gorbys because you didn't leave any meat on the carcass. Oh my goodness. That is going to eat up wonderfully. And you can. Good gosh. Look at this. Look at the fat, Joe. Oh, they're fatty. Look at the fat in it. Some people don't like lake trout because they think they're oily or fatty, but I like it. Check that out. Flayed with Joe Highland's hatchet. Ugh. Now I don't know if this is possible. I know this is sharp enough to do it, but I don't know if it's possible. So we're actually going to try to take the skin off of it. We're going to use these pliers to help us since my hands are like frozen. So we're going to lock. We're going to lock these cheaters in and let's make a flat surface, Joe. Make a flat surface, something we can do. You want my knee on that? Here we go. We're going to do it just like this, Joe. Just like this, Joe. Oh my gosh. Oh my gosh. Joe, you ought to go into sharpening people's. I do. Everybody in town brings their axes and knives over. I'm going to tell you this right now. If I lived near you, you would have. Oh, I got too big of a hurry. I got too big of a hurry. You must have a flyer. Look there, Joe. What'd you look of there? Oh, we got a flyer. Here we go. Your midnight sun. Look at that. That's thin. Turn that so they folks at home can see how thin that skin is. Look at that. Thin skin, just like my buddy Pat. Oh. He's got some. We got some flyers. You got your flabby beef cakes. Every time, like you said, every time we get to doing something, something happens. Uh-oh. He's about to lose five bucks. There we are. No, we didn't see nothing spin. Remember? Don't holler. It's only $5. Oh. Oh, he's shooting it. Sideways again. Sideways hooked up. Oh, he's still alive. Uh-oh. We're going to get us alive. Can I have that dead one? Here, you take that. Thanks. How'd that ax work? It looks pretty good. You can get a good job of skinning it. I'm skinning it with the ax. All right, guys. We are doing an adventure. It's really late in the day, but we don't care. We're going to head in. I really want to show David the ghost trains. It's like, it's a sight to be seen in the middle of the North Main, woods, wilderness, thousands and thousands of acres, miles away from anywhere else. He's just going to freak when he sees these things. I know him well enough to know. But what else are we going to do while we're in there, David? Oh, we brought us some food. We got us some fire starters, and we're going to cook on the fire again. So any of y'all who saw yesterday's video, you get to see some more cooking today at this video. But he told me bedtime stories. He was like my dad the other night, just telling me bedtime stories about these trains, telling me how they, you know, it was men and oxen who with axes and shovels and shoveled and axed their way in with these massive trains. So that right there intrigued my mind with history. So yeah, we're going on a history tour. We're going to school. We're going to school. What do they call it? A school trip or a venture trip. Whatever. We're going on a trip. Yeah, what would they call it? We're going on a trip. It's going to be awesome. What do you call it in school when you go on a field trip? Field trip. Yeah, field trip. Yeah, not just that. There's also the tramways up there too, which is part of the train system. And it's just unbelievable. So really excited to show David that and really excited to show you guys that. So stick along. I got to put this away because we're going to hammer down riding in. We got some serious trails to get in there. All right, guys, we're here to one of the engines. There's actually two engines and the pulley system that these engines did is mind blowing. So if you look right here, you got this major cable and you have these pulley systems with the runners, with the spikes on them. That, of course, that's a log. They would transport from a lake. From Eagle. From Eagle Lake. That was way long ways that way. Pull it all the way to here to get it to this way to actually float the logs and get them down to the paper mill. So this was actually built in the fall of 1902 by Fred Dow and it was a steam powered tramway to move the logs. And it's unbelievable. It's got a 6,000 foot cable and these guys were way ahead of their time back in the day. And I just think it's cool. Like, touch it a piece of history. That's 6,000 foot long, that dude. 6,000 foot long cable. And touching a piece of history like this, I don't know, it's just, it's cool. It's cool. We're gonna go explore a little bit more, show you a few other little things. With a full head of steam, this thing went three miles per hour. Oh my gosh. And it moved over a half million board feet of logs per day. Running from 4 a.m. to 8 p.m. on a 22 inch gauge track. It was essentially a small railroad. And you can see right here, this is kind of the view where we're at. Of course, it doesn't look the same anymore, but you can see the logs coming in to there. Take hit to the lake to float it down the river, the lakes to get to a paper mill. And this whole thing's a testimony of the people who came before us, their ingenuity and their willingness to take on any problem. Yeah. The problem was, logs are over there in that lake. They need them in this lake. And there's 3,000 foot in between it. Oh lordy. And they ended up moving, they ran this for six years, and they ended up doing 100 million board feet, went through this tramway right here. So ships, houses, everything. Has a lot of building done with that for sure. So pretty cool to see history. And then this was built out over the north end of the lake was the crib work like this. There's a crib work. There's still some parts of it out in the north end. We can't get there right now because the ice is sketchy. But this is one of the steam engines right here. It's pretty awesome. It's just a piece of history that just gets forgotten, but I'm glad they've kept it up. That's the old man to be here. That's what they're eating when they're rotten. That's the only thing the bucks will eat. They'll just grab a nibble as they're running by. Tastes terrible, I've tried it a bunch. So see this raised ground on your left? That's where the tramway was. So a million foot of board foot came across that. And there's still a cable and track on that ground right there from 1902 to 1908. But that's it. That's the tramway right next to us. And the crib work that ran across the north end of the lake was for these trains. Wait till you see these trains. If you saw us on TV, you wouldn't appreciate it as much. But now you know how far we are from civilization. 100 miles from civilization, dude. You're the wilderness. Just that steam powered engine is amazing behind us. They brought them in by boat in the 1900 by steam boat and then paddled and that horse is going to get into here. All right, buddy. This is exciting. Look at it. No, it is. It is. We're riding on a machine, but how many men or like this is driving highway in the woods. Oh, yeah. Thousands of men. Hacks over one shoulder, so over the other. Drop sack on the other. Well, it is. I feel it. You can feel all the souls still here on this block of land. Campfires. How many people died working here? Horse teams. It's an oxen. It's awesome. We're getting closer, I promise you. The suspense is building. It's just the engine, the steam engines. You know, the engine that runs the train. There you go, buddy. Give me the loop first, then we'll get out. You talk about power. When you step, I'm on a vehicle, and when you step and you're looking up at an engine, that's pretty impressive. You got to stand next to some of these wheels, and you're still standing on 10 inches of snow. 1926, 1927, King LeCroy brought these in from Black Frontier. Go back. I'm standing on about two foot of snow. And, I mean, I'm not even up to where I need to be. Right here. Like it? Love it. I knew you would. Imagine being the man. I know. Like, you're the man who's got the power. Just, I don't know how they thrusted it, but just imagine the power that guy felt. Like, right now, I got more power. You can go up in the... To lose the earth. You can go up in the operating room if you want, right here. Yeah, there's a ladder, I think. I'll give you a boost if you want. You're the man now. Look at this. This is what I just got through saying. This throttle right here, imagine being the man in charge of this throttle. Like, man, just being able to just put the power to it and looking in this engine. Wonder how much wood was burnt in that. Huh. How much coal. That's amazing. Going to boil, aren't it? Oh my gosh. Joe, I think I can see your house. I can see Chamberlain Lake. Man, I think I can see the North Pole from here. That's how big this engine is. You are up there, my friend. That thing is a beast. It is. You think, do you think, right here, do you think steam would have hit my britches and caught my underwear on fire? I think you'd be a cooked hot dog. I think I'd be more... I'd be called well done. My britches would be on fire. Maybe eight years ago they pulled this thing into the woods. You know how hard it'd be to pull it in today? Okay, buddy. Jump, I promise I'll catch you. Do it backwards. Let's do a trust fall. Oh, here we go. Trust fall. Come on, Joe, you got me. We ain't doing no trust fall. Even though I know you would catch it, I trust you. I'd do my best. But I just don't think it would be smart. Here we go. We are here. It's been a long day. We got to see everything and, yes, guess what time it is. Joe, it is time to put some calories in our stomach. I like it. A little short lunch? A little short lunch. We got to start the oven here. Good gosh, that stuff starts quick. Joe was telling me how quick birch starts. Birch bark starts, but not that I didn't believe you, Joe, but it's just, wow. It's got some good natural oils. One thing you always look for when you first start a fire is you want to look at the smoke in whichever direction the smoke goes. If it's very calm winds and you don't have a good sense of direction, you always want to start the fire upwind because that wind is going to give it the oxygen to fuel the fire. So right now we don't have any dominant wind one way or the other. See how the flames are pretty much going straight up in the air. So it really wouldn't matter where you're starting a fire. You don't ever want to start a fire downwind. If you start one downwind, the chances of that fire taking off is going to be low. And another example would be blowing into it. So fuel, fire needs fuel. Fuel is oxygen. See how that stokes the fire up. So always go upwind when you start a fire. Bear. Bear! There's a bear there! It's a Sam's clutch. Snap, crackle, pop. Oh, what are we doing? Tacos? Yeah. Nice! Yeah. I did not know that. You're a dude of man. Tacos? I brought a knife. What do you need? A knife. I'm not going to do it. Come on though. Maybe you know how to do it. We are working on the fish taco burrito. It's always nice when you've got a knife with an axe. I'm scared to death of that thing. I end up getting in me a sharp axe and a safe axe. It's when their dull is when people get in trouble because they force it. And then they have slips. Remember that. That is an awesome state, Jim. One thing you're doing when you are cooking these aluminum foil ovens is what I call them. If you get them tilted wrong and the butter and the oils that come out of the fish all float down to one side, a lot of that fish will get that burnt taste to it and it won't turn out perfect. So a good thing to do while you are cooking through the fire is you can actually pick it up, rotate it. Make sure you keep it wet is what you want. Keep it wet that whole time while you are cooking it. That way she will be good. Won't have any burnt taste to it. Joe is getting us some scallop steaks is what he is doing. There you go buddy. I'm telling you, when it comes to metal and sharpening metal, you don't want nothing of that man. I mean Gillette might think about sponsoring him to sharpen all their razors for just shaving our face. My man knows how to sharpen something. You'll hear that and it's the oil leaking out of the, it's the oil. I think that was just the green blush. Yeah. Yeah. What do you think of them trains, Bob? Dude, that's impressive. Let's roll with that. Well, well, what did you look at here? What did you look at here? Joe forgot about scallops. We had them in the actual snow sled and he's like, hey, I just remembered I have scallops in my snow set. How awesome is that to actually forget that you got. Show the folks at home how rich we are. We are rich. This is pure scallops that we're living in the ocean. What, three days? Two days ago. Two days ago. Doesn't matter. Two or three days ago. And one of his great friends who's my great friend now and I'm telling you thank you as you're watching this video. Kyle Branden. Mark. Kyle Branden. I've got to hang out with some of the coolest guys ever here since meeting Joe, meeting good friends. This trip has been an incredible trip. But yes, we're getting ready. Oh, look at the fat coming, dripping off of that. Oh my God. Is it looking good? Oh, it is looking phenomenal. Look at the fat dripping off of that bad boy. I just want to stick my tongue underneath there and go get all that fat. Oh my God. It might be the tastiest scallops you've ever had. Here it sizzling in there. That sounds like tinfoil sizzle. I can tell you. Joe just set the scallops down in the snow and said, don't let me forget that bag. I can tell you right now. I can assure you that them scallops think they'll be forgot about. We'll be walking back if we have to. She has broken apart. My man, we are in the good with that. And I'm going to say we are probably in the good with this. Scallops, give me a little bit of flame if we can get it. So, since my man Joe has us, we're losing light a little bit. Oh, that's true. We got to get going. We are going to warm myself. Fish is done? Yeah. We got us warming up our shell. Give our shell a little smoke flavor. A little bit of fire flavor. David. No, let's put a quick one. All right, grab that up. Once you prop that, grab that up. All right, here come taco number one. So, what I like to do, we can't go wrong with a little bit of cilantro. We're going to start off with a little bit of cilantro, okay? And we're going to take some of this secret sauce and just do one little bead straight down through the middle. We're going to get us a little bit of fire roasted salsa. If you've never had fire roasted out, you will probably know go back. So, just use your hands a little bit. We're going to take some of this fire roasted salsa. We're going to put a little bam on it. We're going to touch it up with a little bit of lemon. Then, we're going to take some dry coleslaw cabbage and give it a little bit of crunch right there. And then, of course, the main ingredient, which is cusk. Cusk. Here we go. Look at that beautifulness. Look at that beautifulness. Joe, my man, you have treated me like a king. You have put me on fish. You have broke me in on a lot of new first things in life. And it is my honor, my honor to give you David Dudley's cusk taco. Here we go, guys. Drive one of them into you. Wow. That is dang good. Wow. Oh, gosh. I don't know if you guys can see. Smoking. That tog? Yes. For all the haters that say tog is terrible. Let's try it. I would eat the south end of a northbound tog any day of the week. Joe? Got it? Thank you. That's a beast. That's a beast of a burrito, burrito. A Davidito. A Dudleyito. Good. That was awesome. Thank you. Oh, dessert, David. Dessert. What's for dessert, buddy? Fresh. Joe, Joe, Joe, Joe, Joe. I really don't think you should eat that. I agree. I don't. I agree. But I'm going to. I'll be the experiment guy. If I eat all of these and I don't get sick, tonight. Good idea. You can cook your own stuff. Let me know if they're terrible. I'm going to start, you know. Let me know if they're too hot. You know. Eating one of these. Oh, wow. Might even be better than the big O. Oh, cow. Got that smoke. We started off with smoke. Yeah. And ended it up in the. What a combo. The butter sauce. Good golly. Miss Molly. Wow. So tender, too. Those are big scallops. Joe. I don't know if I can thank you enough. This trip. Truly. I got goosebumps underneath my arms. I don't think this trip is going in my memory bank. Something I'm not going to forget. Guys. After experiencing four days. Or five days up here in Maine. I am a Maine. Lover right now. I do love this state. It is until you actually experience it. You don't really comprehend how gorgeous it is. And I've told him, I said, I think Maine. Is like the East Coast Alaska. It's still wild. It's still like frontier is. A lot of history here. A lot of lakes. If you're an outdoorsman, I think this is one of the. This is the Alaska of the East Coast. So Joe. Thank you, my man. No need to thank me, buddy. That was a blast for me. I had an absolute great time. I learned a ton. It's great to reconnect. You know, David took me under his wing when I got to the pro level. And, you know, he's up way up here at the top of the game. You know, best in the world for several years. And here I am just coming in. And he took me under my under his wing and just great guy. So the least I could do for him is to give him a great time up here. And I'm looking forward to the next time already. I am not looking forward to my flight tomorrow. I'm not kidding you. I wish I could stay up here more days with you. So I think I said it early. If we get enough comments, I think I might come back. All right. If people like it, If people are liking it, I might come back. I don't know. We'll see what happens. But I don't think this is going to be my last trip. Joe, I will be back. As long as there's an open door, I will be back with you here. You got an open tent door at all times. There you go. Open tent door that we slept in last night and 13 degrees with no heat. Guys, thanks for tuning in. If you like David on my channel, let me know. This was like an all-star cast this week with Brandon, the boys, Pat. There's another all-star coming in tonight. And of course, the MVP right here, Mr. David Dudley. We'll get him back on again. Thanks again for watching, guys. I've had a blast. I hope you had a blast. We got like one more half day with David here. And I might end up staying here another day or two. I don't know. I don't even know if there's ice at home. So where am I going to go? Exactly. I don't even know if there's ice at home, so where am I going to go? Exactly.