Enjoy Juicy Burgers on your Camp Chef Grill Box

Scott Leysath demonstrates how to grill venison burgers. As an expert chef, especially with wild game, Leysath shares a lot of great information about the whys and whats when making your own burgers and grilling on the grill. What you’ll need: Game meat, in burger formGrilled peppersPortabello mushroomsCheeseHi Mountain Seasoning – Mesquite burger flavoringOlive oilOnion…

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Sriracha Lime Duck Legs

Fried duck legs

Skin-on duck legs are first made tender by slowly cooking them in their own fat under tender. Cooled, dusted with flour and fried, they are then tossed in a spirited sauce. They’re good, really good. Serve with blue cheese dressing and celery sticks. For fryer options, check out Weston Brands.

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Hoppin’ Juan

Hoppin' Juan

Hoppin’ John is a traditional southern dish with black eyed peas and bacon or ham hock – I’m taking it up a notch by grinding pork shoulder with my Weston grinder and adding spices from Hi Mountain Seasonings, then serving over rice for a more southwest taste. Don’t have black eyed peas in season? You…

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Chorizo Tostadas with Cabbage Slaw

Chorizo tostada with cabbage slaw finished.

This little number is from Susie Jimenez, who was the runner-up on a recent season of Food Network Star. Susie is kind enough to join the Sporting Friends team this season on The Sporting Chef show. Here’s her Chorizo Tostadas where she used elk as the wild game to make the chorizo sausage. And of…

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