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Hippie Gold Rub Cast-Iron Roast Chicken

Hippie Gold Rub Cast-Iron Roast Chicken

The Hippie Gold rub is a blend of fragrant turmeric, rosemary, and thyme. These flavors go great with a classic roasted chicken and the golden color adds a nice visual too. Total Time: 1 hourServings: 4 Ingredients: ¼ Cup Hippie Gold Rub 1 Whole Chicken, giblets...

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Hippie Gold Crusted Tomahawk

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...

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Our Best Pellet Smoked Turkey

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...

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Maple Planked Sausage Stuffed Mushrooms

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...

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Spatchcocked Chokecherry Pheasant on a Plank

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...

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Planked Venison Kofta

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...

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Cedar Wrapped Venison Negimaki

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...

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Smoky Venison Stock

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...

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