Now that the summer heat has arrived, the grilling season is in full swing. It's also fishing season, so I'm grilling a whole flounder for the first time. I'm utilizing a recipe from Outdoor Indoor Texan that is very straightforward, but yields a delicious result that will taste like you worked much harder for such a tasty dish!

Link to Outdoor Indoor Texan Flounder Video
https://youtu.be/kwRGIu5e2ao?si=fWsjaQQlQNID2kvf

Summer grilling season is here and I utilize venison kebabs to bring vegetables into my meat grilling scene! This is an easy recipe that can be scaled for a large or small groups. In this episode I used a top round or sirloin cut, but you could also use backstrap for a more tender end result. The veggies can vary based on your personal preferences. I like to also add mushrooms and potatoes, but the potatoes require an additional step of parboiling to allow them to finish cooking at the same time as the other vegetables. Cut the meat into kebab size chunks and marinade them with your favorite marinade of choice, assemble on skewers (I use wood, so they require a pre-soak), grill until done and enjoy.

Today, I'm whipping up grilled redfish tacos outside! I'm using one fillet of redfish with the skin and scales on that I am grilling over medium high heat for about 12 minutes. I seasoned the fish with a fajita seasoning and put a few small pieces of butter on the fish to melt in while cooking. Meanwhile I am sautéing a couple onions that were sliced stem to stern as well as a red and yellow bell pepper also sliced into strips until soft. Once the fish was flaky, I removed the meat from the skin and broke the fillet into small bits and mixed it into the onion & pepper mix and then added a healthy dose of the seasoning. Put this mix into hardshell or soft tortillas, add toppings and enjoy!

In this conversation, Chris interviews Drew from the Outdoor Indoor Texan YouTube channel. They discuss Drew's passion for outdoor cooking, his love for hunting and fishing, and his journey into creating a successful YouTube channel. They also touch on topics such as butchering wild game, the challenges of finding reliable wild game recipes, and the importance of experimentation and iteration in cooking. Drew shares his favorite wild game dish, venison pastrami, and offers advice for those getting into wild game cooking. In this conversation, Chris and Drew discuss various topics related to cooking wild game. They talk about the importance of planning and preparation when it comes to cooking frozen meat, and they share their tips for thawing and marinating. They also discuss cooking ducks and the challenges associated with it, as well as their go-to side dishes for wild game. Drew shares his passion for gardening and making hot sauces from his homegrown peppers. They also talk about finding inspiration for new recipes and the joy of sharing their cooking knowledge with others.

Link to Outdoor Indoor Texan YouTube Channel
https://www.youtube.com/@outdoorindoortexan

Instagram @Outdoorindoortexan
https://www.instagram.com/outdoorindoortexan/

Have you every considered using cast iron pans, but thought that keeping them seasoned and clean was too hard? In this episode, I share my perspectives on utilillzing cast iron cookware and how easy it really is.

Today I'm cooking whitetail shanks by braising them in a chili sauce that I made from dried chili. I'm utilizing a chili sauce recipe from Arnie Tex and I would highly recommend you check out the link below to see how he makes it! This is a simple prep as you just make the sauce, place the shanks and sauce in a dutch oven at 325 degrees for 4 to 5 hours. Once complete, you can shred the meat and utilize it for tacos, quesadillas, nachos or any application where you would use shredded meat.

Link to Arnie Tex Chili Sauce
https://youtu.be/ocUVI4VjSeQ?si=VhGnoOs303ajSU_m

On day 2 of the Total Archery Challenge, I sat down with Joel Smith and Judson Brown to talk a little be about TAC and a whole lot about wild game cooking and what we think about it. There's some good tips and lots of entertainment in this episode, so I hope you will enjoy it.

Quesadillas are a family favorite and are very versatile. In this episode we will cook up some whitetail quesadillas with a simple mixture of onions, peppers and cheese on toasted flour tortillas with a "CRUNCH" to let you know they are ready. It's also a great way to utilize leftovers when you have steak or roast available!