Ep. #5 - Meat Church Takes On Canada

Send in Questions to ask Matt!A two-week Canada trip sounds simple until you’re four hours north of Edmonton with no cell service, a truck dashboard in kilometers, and a bear stand that feels close enough to hear every breath. Matt walks through the full Alberta black bear hunt from camp logistics to the ethics of targeting mature boars, including how baiting setups help you identify a bear clearly and avoid shooting a sow with cubs. Christian Brewer joins with questions, jokes, and the kind of real family banter that makes the stories land, especially once the bourbon gets poured.Then we get into the part most people debate but few actually do: turning wild game into food you’re proud to serve. We talk bear meat misconceptions and beyond and the specific methods of cooking that make it shine, including Jen Rivet’s smoked and braised bear ham that eats like pulled pork. Then, Matt breaks down our new recipe video, bear guisada, with extra tips on the seasoning, browning, simmer time, and why it tastes closer to beef than anyone expects.The second half shifts to British Columbia and the West Coast Fishing Club at Langara Island in Haida Gwaii, that Christian was lucky enough to go on. We relive salmon trolling with barbless hooks, deep-water halibut battles, ugly-but-amazing ling cod, and the lodge experience that somehow delivers five-star meals in the middle of nowhere. You’ll also hear about Matt's experience cooking brisket on Traegers on a remote island, a fish-and-chips batter mistake we will never forget, and the perfect last-day fishing doubleheader that ends the trip.If you enjoy hunting stories, fishing tactics, wild game cooking, BBQ technique, and practical recipes you can actually use, subscribe, share this with a buddy, and leave a rating and review.