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.
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
Ah, Matilda. She is the boar that just keeps giving. Ever since my boar hunt in March, I have been working my way through every piece of this feral hog, who was nearly as fatty as a domestic pig. So fatty I saved the whole belly and made French bacon, as well as a spicy
Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.
Sometimes a plan just comes together. After the world’s shortest turkey hunt, I had so much time left over I dressed and barbecued the bird all in one day!