Sun, Dec 29, 2013
Chef Leysath gives his pro tips on how to make any duck taste delicious. Along the way, he picks up more tips on everything from Hank Shaw's Duck Breakdown, lighting charcoal the easy way, cooking duck in a food truck, deboning a quail, packaging fish and game for the freezer, and a Texas-style redneck ceviche. Lots of laughs, some great information and a cool Pellet Stove and Smoker to make your fish and game taste better.
Sun, Jan 5, 2014
What's crispy, sweet, spicy and sour? Host Scott Leysath's "Crunchy Venison Stir-Fry." Find out how to put the crunch into this delicious dish. Also, Leysath checks in with his favorite fishmonger who explains the differences between shrimp and prawns just before dropping them onto a hot griddle, the best way to prep your meals before leaving for camp, Tiffany Haugen cans venison, Stacy Harris creates a stick-to-your-ribs sweet potato and venison dish and Buddy T has a sit-down with some mushrooms.
Sun, Jan 12, 2014
Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, "Don't overcook it!" Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.
Sun, Feb 9, 2014
Take a screaming hot cast iron skillet, a hunk of salmon and open up the windows because Chef Leysath is blackening fish the right way. The South's favorite, Stacy Harris grinds venison, N*SC*R Chef Lisa Freeman cooks fish in a truck, Alan Clemons has another use for super glue, Chef Valdez makes butter browner, Cee Dub saves the life of an abused Dutch oven and Buddy goes Italian.
Sun, Feb 16, 2014
Throw a bunch of duck and goose meat and vegetables in a pot and go fishing while the Dutch oven does the work. "Duck, Duck, Goose" author Hank Shaw sears a duck breast, Alan Clemons tells you why ducks are afraid of you, Stacy Harris talks about rubs, Chef Logan cooks cabrilla, Cee Dub makes an incredible wild turkey soup and Buddy has his way with some gizzards.
Sun, Mar 16, 2014
With all that ground antlered game in your freezer, you could use a couple of ideas on what to do with it. Leysath makes two unique venison burgers and explains his philosophy for why your ground deer could use a little help. Stacy Harris prepares another fantastic venison dish, Tiffany Haugen gets grounded, Tommy Gomes cooks yellowtail, Alan Clemons relieves your pain and suffering, Cee Dub has got some hot coals and Buddy's smoking something.
Sun, Mar 23, 2014
To make a great pizza, you need more than just an oven. Leysath uses high heat to fast-bake some great fish and game pizzas in his new toy. Stacy Harris goes all out with Venison Bourguignonne,Tiffany Haugen makes bear two ways, Alan talks about jugs, Cee Dub whips up a delicious Feral Hog Green Chili Stew and Buddy makes dessert.
Sun, May 4, 2014
Hank Shaw shows how to poach quail legally and the Leysath smokes them. Chef Miguel Valdez makes a simple halibut recipe that you can use with any fish, Jamie Susslin puts the bacon to some duck breasts, Alan Clemons mends fences, Cee Dub tells you how you can save some money on something that'll last forever and Buddy gets it on with some summer sausage.
Sun, Jun 15, 2014
Leysath hunts and cooks pheasants with Hi Mountain Seasoning's Hans Hummel. Save a ton of money with a sore joint solution, Chef Juan Santos cooks duck tacos at the Michael David Winery, Jamie Susslin prepares the super-tender tenderloin and Buddy T shows you how he brings doves lower to the ground.
Sun, Sep 28, 2014
Leysath says, "When in doubt, make fish cakes." John McGannon makes Citrus and Ginger Infused Duck, Hans and Cee Dub make jerky, Melissa Bachman has a tip for bowhunters, Stacy Harris brines and smokes wild turkey breast, Chef Valdez prepares scallops and Buddy makes something special.