Hippie Gold Crusted Tomahawk
These unique flavors enhance the beefy flavor of the rich ribeye, allowing the meat to shine. The roasted carrots and coconut parsnips compliment the beef, creating a very exciting plate. Total Time: 90 minutesServings: 4 Ingredients: 1 Tomahawk Ribeye Steak, 36oz 3...
Our Best Pellet Smoked Turkey
Dry brining and smoking are hands down our two favorite methods to cook a turkey. We are team dry brine over wet brine for a few reasons, one of them being: dry brining helps boost the flavor and retain moisture throughout the cook without forcing you to become a...
Maple Planked Sausage Stuffed Mushrooms
Stuffed mushrooms are what appetizer dreams are made of. The maple plank adds a certain je ne sais quoi to the whole thing and presents beautifully on the table. Total Time: 45-60 minServings: 7-10 as an appetizer Ingredients: 2 Maple Grilling Planks 20 large white...
Spatchcocked Chokecherry Pheasant on a Plank
Spatchcocking sounds fancy but it’s pretty simple in practice. All you need is a pair of shears to remove the spine from a bird. Spatchcocking helps reduce cooking time, ensures even cooking, and is a good choice for smaller game birds when every bit of tasty meat...
Planked Venison Kofta
Kofta – also spelled kufta, kofte, kafta, and so on – are, in essence, Middle Eastern meatballs. They can also take the form of a small meatloaf or oblong kebabs. The spices that go into kofta and what the kofta get served with varies by region. This is the way I like...
Cedar Wrapped Venison Negimaki
Negimaki – scallion rolls – are an old favorite of mine, plucked from the pages of Japanese-American restaurant menus. These tasty little rolls are normally made with beef and the recipe is a spinoff of a sushi roll typically made with bluefin tuna. Here I make them...
Smoky Venison Stock
Venison stock is great. It puts oft-cast aside bones, connective tissues, and small scraps to use and it boosts the moisture and flavor of wild game dishes without overpowering them the way beef or chicken stock can. Stock isn’t an exact science, sniff and sample it...
Smoked King Crab Legs with Smoky Garlic Butter
You’ll never have to pay top dollar for Crab Legs at a fancy restaurant again! Getting that perfect smoky flavor is so easy to do at home, plus – don’t be mad if you start to find excuses to add this smoked garlic butter to every meal… Total...
Smoked Spiral Sliced Ham with Honey Mustard Glaze
Spiral sliced hams are a genius creation, so easy to prepare and serve. We love the flavors that arise from a little blanket of wood smoke on a pellet grill, giving you the perfect holiday ham and leaving your oven space free. Total Time: 2 hoursServings: 8-10...
Winter Fire
Campfires were made for Winter. While we often think of campfires alongside memories of balmy summer nights, outdoor cooking in the Winter time offers a completely new enjoyment for live fire cooking and grilling. Here in Alaska the shrinking of the days is...