Every now and then you meet a kindred spirit in the world. Jesse Morris is a hunter, chef, duck hunting guide and owner of Killerchefs.com. I was fortunate enough to meet Jesse a few months back in Texas at Smoke, an incredible BBQ restaurant. We talked guns, hogs, ducks, dogs, children and food – the good stuff in life. I recently caught up with Jesse for an interview – check out my conversation with this Killer Chef below. (Come back soon for a guest recipe from Jesse!)
Q: Season is over – how’d it go?
A: We had a great season! I started off in northern Alberta hunting Canada geese and ducks in early September and ended our season in Texas jumped on the highway and headed north to Oklahoma to finish my waterfowl season chasing geese with the rest of the duks-r-us crew.
Q: So, what is your favorite duck to hunt? What’s your favorite duck to eat?
A: I’m not a picky guy. I love getting mallards in the spread but I think different species all have their challenges and I enjoy trying to figure out what’s going to make them commit.
A good speck belly is hard to beat when you’re going to eat them (not your question but I have some waiting for me to clean and I’m excited about that)
Q: What is your favorite section of the duck – innards, the quack, breast meat?
A: It is good to use as much of the animal as you can but the breast meat is you prime cut but I am working more and more with leg and thigh meat. That’s good for me cause that’s about all I can get when clients just want the breast.
Q: Tell me about the hound…
A: Cash is my four year old lab he is tall, lean and muscular. He has better eyes than me, and has a heart full of fire.
Q: So you guide? Where and how to we get set up on a hunt?
A: Get on www.Duks-r-us.com and book early.
Q: Tell me about Killerchefs.com?
A: I grew up on a old dirt road in Oklahoma I had as much space to run, hunt and fish as I wanted. I learned the value of an animal’s life for food and my mother was always a good cook. Killerchefs came about when I had children and decided that nights and weekends weren’t conducive to a great home life. So I took the hit and changed professions but still wanted to continue cooking. What better way to do that but to mix the outdoors and my love for food, travel and photography.
Q: I remember you saying that you have a heck of a good time in Canada on the snow geese, something about cheese wiz and Quakers…what was that story again?
A: The folks in Canada love some cheese wiz. They had pallets of it at the stores. The guides would eat it for every meal. Guess there wasn’t much of a story there.
Q: Quick cooking tip for the hunter?
A: Take care of the game when you shoot it. Make sure and get the core temperature down as quick as possible. To ensure you have the best game flavor you can get put the work in the beginning so it’s easy by the time you get to the iron.