Wild game feed in Sacramento, Cee Dub makes Biscuits and Gravy, Stacy Harris talks about chickens, Miguel Valdez cooks tender shrimp, Buddy T makes Ki...
Kamp-Rite is the World Leader in Off the Ground camping gear - perfect for duck camp, deer camp or just camping in general. From The Sporting Chef air...
Why should you brine duck? Scott Leysath, The Sporting Chef, shows the difference in a brined duck, using Hi Mountain Seasonings, and a non-brined duc...
Cheese expert Tasia Malakasis of Belle Chevre is coming to The Sporting Chef in 2017. An expert in soft cheeses, Tasia is going to show us how to do i...
Scott Leysath has wild game breakfast recipes that he cooks on his Camp Chef Flat Top Grill. Also on the show... - How to make Feral Hog Sausage with ...
Stacy Harris makes wild game pizza, Hank Shaw has goose gizzards, Tiffany Haugen smokes salmon, Melissa Bachman has a bowhunting tip, John McGannon on...
The Sporting Chef, Scott Leysath makes venison skewers, Tiffany Haugan makes Seafood Stuffed Salmon, Mike and Kevin Phillips make salmon for a crowd, ...
How to make blackened salmon that is really blackened, not just seasoned with blackened spices. Scott Leysath likes his crusty on the outside and mois...
Three scallop recipes from Chef Leysath and Chris Logan. Also, Stacy Harris on lemons, Tiffany Haugen works with deer neck meat, Cee Dub smokes pepper...
San Diego's Jenn Felmley shows how to clean, prep and cook whole sculpin. More recipes at http://sportingchef.com Facebook: https://www.facebook.co...
