Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
Barbecued trout with a Japanese twist: A soy marinade and a dusting of togarashi spice mix.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Barbecued doves are awesome: smoky, slow and low. I use a Korean BBQ sauce here, but any sauce will do.
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.
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.
I call this recipe turkey lollipops: You braise turkey wings until tender, then slather in BBQ sauce and smoke them.
Barbacoa is a kind of Mexican barbecue where meats (usually beef) are wrapped in leaves with warming spices and baked in a pit. My version of barbacoa uses venison, but it tastes a lot like the barbacoa you’ll get at Chipotle or in regular Mexican restaurants – it’s an ideal taco or burrito meat.