https://youtu.be/IdpxgbLehOg I’ve seen them while hunting Rio Grande turkeys in the spring, my back pressed squarely up against an oak tree, hoping that they wouldn’t scare off a mature gobbler. I’ve seen them while hunting whitetails in the fall, raiding deer feeders and devouring all the corn aimed primarily at attracting...
Barbecue is an institution in Texas, with three simple rules forming the equilateral triangle lines of tastiness: low, slow and smoke. And while barbecuing tough cuts of meat such as brisket, skirt steak and anything else that requires patience to enjoy, our current pitmasters of today owe it to those before...
Venison has earned a bad reputation for its "gamey" taste, smell and texture but handled and cooked properly it is among the most delicious and hearty of cuts. Proper care and storage from field to fork is vital to maintaining the integrity of deer meat no matter the cut, and...