This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
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.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
Most people don’t think you can make barbecued fish. You can. Slow and low over smoky heat is actually an ideal way to cook any fish.
A recipe for fish stew inspired by the flavors of East Africa: fish, shrimp, vegetables, coconut milk and a touch of curry.
Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.
A recipe for Chinese beef and broccoli done with venison. Venison and broccoli is a lean version of the Chinese takeout classic.