Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
How-To (DIY stuff)
Wild hog BBQ is a little bit different from regular pulled pork because a wild pig takes longer to barbecue. Here’s how to make your own wild hog pulled pork.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
My method for filleting a halibut, fluke or other large flat fish will get you every bit of edible meat.
If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
Homemade root beer is easy to make when you use this syrup as a base. No fermentation needed, you just add it to sparkling water and you’re done. And if you live east of the Great Plains, sassafras lives everywhere.
Cooking and eating the American shad used to be part of any angler’s skill set. No longer. All those bones have defeated many a would-be shad eater. But here’s how to cook shad and actually enjoy it. Everything you need to know about dealing with a fish whose Latin name is “tastiest.”
There is no form of fishing I am better at than bottom fishing in the ocean. And here in the West, that means rockfish (rock cod) and lingcod. Here’s how to catch more, from gear to technique, to little tricks and tips that have helped me over the years.