Call in the Geese. An environmental problem solved when you cook up some wild Canadian Geese breast on the grill. Over 90% of the meat in a Goose is the breast, so many hunters use the “breast-out” method when preparing geese for a meal. Watch Jitterbug demonstrate the technique, put together a Chairman Goose Marinade for tenderizing and flavor, and grill it slow over a pit fire.
Wednesday, November 4, 2020
Steven Rinella gives a very detailed, step-by-step account of how to gut any horned or antlered game.
Tuesday, November 3, 2020
Gordon heads to Georgia and learns how to hunt and butcher wild boar, then cooks up a feast. From Gordon Ramsay’s The F Word
Monday, October 19, 2020
It's nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.
Tuesday, October 13, 2020
Fresh grilled Pheasant is on the menu at the Pit. Watch Jitterbug prepare a Fall season favorite, Apple Maple Pheasant. And it's real easy to do as shown by the BBQ Pit Boys