Real Foodists: Soda Fire | Destruction & Renewal of a Food System

by Randy King

Chef Randy King is the author of Chef in the Wild and writer of the blog of the same title.  Randy has been published in Outdoor Life, Cooking Wild, Restaurants and Institutions and many others, and is a reporter for the Boise Weekly & columnist for Northwest Sportsman Magazine.

Hunting and cooking are two separate passions that came into one for Randy. He aims to share the synergy in those passions with his readers.

“Life, property and habitat – in that order.”

Marching orders for the brave firefighters out west.

I stand at the window of my suburban home and watch the red glow in the distance move. I watch it as it slowly takes hill after hill, canyon after canyon, ranch after ranch. I don’t cry, but I come close, seeing the flames take what I consider my “real” home. The Soda Fire does not flinch at my heartache, it simply keeps on burning the sage, juniper and grass that I hold so dear.

The mountains outside Nampa, Idaho are called the Owyhee’s and have helped feed five generations of my family. When my family initially migrated to Idaho in the early part of the 20th century they set up home in a community called Jordan Valley – a community that recently lost power due to fire burning 80+ power poles to the ground. At that time, life was different in the west; one could not help but live closer to the land then. My family hunted and foraged for food out of necessity not out of some yearning to reconnect to the land. Now in a time of PS4’s and iPhone apps, my family still uses the area for the bulk of its wild game diet.

As I watched the flames roll from hill to hill I knew that they were doing incalculable damage. Deer, elk, rabbits, hares, Chukar, Hungarian partridges, quail, pheasants, sage grouse and many other animals were losing their life or, at least, their home. The fire was traveling at one mile every eight minutes, faster than a herd of wild horses can travel. Twenty seven passed away when the fire rolled over the herd.

As a hunter I watched much of “my” prime land burn. My favorite Sage Grouse “honey hole” or lek (an area that the grouse congregate in, year after year) was now a black hillside. The mountain I shot my second deer on, named after my deiced uncle John, was now just gone. The stands of wild current bushes, in a meadow I fished as a child, are now black twigs sticking out of black ground. My surprise camas bulb gathering area, one I found only this past year, is now gone. I truly hope the bulbs can survive the flame and comeback next spring.

The Soda Fire simply took what it needed to live, it took food. But fire can be stopped. With the tremendous effort of the brave men and women firefighters no lives were lost. Sure, some buildings, some cattle and some fence – but no human life.

As the old legends of the phoenix go – a fire is needed for a beautiful creature to rise from the ashes. The cycle of birth and renewal will continue. Juniper trees, once encroaching the valuable Sage Grouse habitat are now gone. Opening up areas for better Sage Grouse habitat in the future. Large tracks of land will not be planted with native grasses, keeping the invasive ones at bay. But rebirth is years away, maybe a generation in certain spots, my children will be my age before they understand what has really happened.

But soon, when the smoke clears and the fire is out, I will make my move. Carefully, with a light step, into the land that feeds my family. The whole range is not gone, just a few hundred thousand acres in an area roughly the size of Rhode Island. Most of the Owyhee’s remains untouched. Soon I will don my boots and bow and go hunting for real food. The Soda Fire be damned.

For more from Chef Randy King, visit

 Recommended Chef in the Wild writings:

    Homemade Protein Bars: Sweet Thai Venison

    These things are so incredibly good and make for an excellent DIY 'Pemmican' (protein) bar. They're also great snacks for hunting, camping or hiking trips!

    - Ingredients -

    1 lb lean venison, cubed
    1 cup chopped peanuts
    4 oz chopped mango
    ¼ cup peanut oil
    ⅛ cup honey
    1 tablespoon brown sugar
    1 tablespoon fish sauce
    zest from one lime
    1 teaspoon fresh basil, chopped
    1 teaspoon sriracha
    1 teaspoon onion powder
    ½ teaspoon fresh mint
    ½ teaspoon black pepper

    - Tools -
    Weston Meat Grinder
    Weston Dehydrator
    Dehydrator Netting

    Grind the venison through the coarse plate of your Meat Grinder, then again through the fine plate.

    Combine the ground venison with the remaining ingredients in a large bowl until well mixed.

    Roll the meat flat, between two sheets of plastic wrap, until you have a ½" thick rectangular sheet.

    Transfer the sheet onto a Dehydrator tray, covered with netting. Dehydrate at 155°F for 12 hours, or until the bars are completely dry.

    Once dry, use a large, sharp knife or a pizza cutter to cut the bars apart. Store in an airtight container or in vacuum sealed bags up to one week (if properly dried) or up to 3 months refrigerated.

    Real Foodists: Sous Vide Venison Barbacoa with a Weston Vacuum Sealer

    by Sean Callahan

    Sean Callahan is the head of SouthPond Waterfowl & host of the podcast 'Pursuit to the Plate.'

    Pursuit to the Plate is a one hour weekly podcast about fishing, hunting & preparing a good meal from your harvests. The podcast aims to share stories, recipes & know-how with current hunters, all the while engaging with a new generation of hunters through food. 

    Here, Sean shares his latest adventures in Sous Vide cooking. 

    Venison Barbacoa Recipe

    Prep time: approx 2 - 3 hours
    Cook time: 7 - 14 hours Sous Vide / 8 - 10 hours Slow Cooker
    Number of servings: approx. 16 tacos

    What you will need:
    • Sous Vide Machine or a Slow Cooker
    Vacuum Sealer and (2) 11” x 16"  pre-cut gallon sealer bags
    (I use a Weston Pro 1100 for this recipe)

    Sous Vide/Slow Cooker Ingredients:
    • 2 - 4 lb venison roast
    • 16 oz crushed ice

    Brine Ingredients: 
    • 1 small onion quartered
    • ¼ cup salt
    • 8 oz Negro Modelo beer
    • 8 oz water
    • 1 oz Tequila
    • 3 tbsp ground cumin
    • 2 tbsp minced garlic
    • 2 tbsp sugar
    • 3 tsp oregano
    • 1 tsp chili powder
    • ½ tsp turmeric
    • ½ tsp coriander

    Brine Directions: 

    1. Combine all brine ingredients into a medium sauce pan (minus roast and crushed ice, setting those two aside).

    2. Bring to a boil and immediately remove from heat. Cover with lid and let sit for 15 min.

    3. Place the venison roast into the vacuum sealer bag. Combine the brine mixture (after sitting 15 min) with the ice. Stir until ice dissolves. Pour the brine into the sealer bag with the venison roast (you may need a hand with this step, it can get messy).

    4. Once all the brine is in the bag with the meat, use the Pulse function on your Weston Pro 1100 Sealer until all of the air is out of the bag, then seal using the manual seal function. You may want to place a paper towel, folded, just before where you will seal the bag, to keep the brine out of the seal.

    5. Place brine with meat in a bowl and put in the refrigerator for 24 hours.

    6. After 24 hours is up, open the bag and discard the brine. Then pat the meat dry…very dry…and then let the meat sit in the fridge to continue drying while you prepare for the next step.

    You’ll need another gallon sealer bag if cooking via sous vide for this as well.

    Sous Vide/Slow Cooker Ingredients: 
    • 2 sticks unsalted butter
    • 4 oz sliced red, yellow, and/or orange peppers
    • ½ red onion sliced (save other half for tacos)
    • 2 cloves garlic smashed
    • 2 sprigs fresh tarragon (or 2 tsp dried, get fresh though)
    • 1 sprig fresh thyme (or 1 tsp dried, and again, use fresh)
    • 1 sprig oregano (or 1 tsp dried, again, try to use fresh)
    • 1 sprig cilantro (see above...)
    • 1 tsp coriander (whole dried berries)
    • 2 tsp ground cumin

    Note: If using a slow cooker you’ll need: 12oz dark beer, 2 cups of beef stock (unsalted) and 2 cups water.

    Sous Vide (or Slow Cooker) Directions:

    1. For Sous Vide, place the roast in the open end of the sealer bag and add all remaining Sous Vide ingredients. Seal the bag.

    Using the Weston Pro 1100 to seal Venison for sous vide

    2. Prepare your sous vide machine and set it to 175° F. Once the water reaches 175° F, place the bag in the water bath for 7 - 14 hours, the longer the more tender the meat.


    1. If slow cooking, place the venison in the slow cooker, add all of the remaining ingredients, then the beef stock, beer, and water.

    2. Cook on low for 8-10 hours.

    Now…Pulling the Meat: 


    1. After cooking, remove the roast from the liquid, place in med-large baking pan, then pull/chunk the meat apart.

    2. I like to full submerge the meat in the pan with the juice from the sous vide bag (or from the slow cooker). I then transfer the meat and juice to a lidded bowl large enough to hold it all and then place it in the fridge, preferably overnight.

    3. After refrigerating, and when ready to serve, preheat your oven to 400° F. Transfer the meat back into med-large baking pan and bake for 30 - 45 min until bits/ends get a crisp exterior.

    While baking, get the taco ingredients ready for assembly.

    Plated Taco Ingredients:
    • Approx 16 soft corn tortillas (warmed, but not fried)
    • Queso Blanco – approx 16 oz (for melting)
    • 1 cluster of green onions
    • ½ red onion diced
    • 1 large or 2 small tomatoes sliced
    • Approx 1/8th cup fresh cilantro
    • 4 whole limes quartered
    • Jalapeno sliced, if you like spicy
    • Also, if you like spicy, Sriracha sauce

    Plate & Serve
    Remove meat from oven, let cool, just long enough to handle. Plate a warm tortilla or two, add meat, melted queso blanco, green onion, red onion, tomato, and cilantro, then squeeze the lime quarter onto the taco, just enough for that splash of flavor (1 quarter per taco is what I prefer). I like to add jalapeno and some Sriracha on mine, go big or go home, eh?! Serve and enjoy!

    For more from Sean & Pursuit to the Plate, visit

     Recommended Pursuit to the Plate Recipes:

      Cardamom Spiced Roasted Apple Butter

      Shhh: The secret to this homemade apple butter recipe is 
      sprinkling the apples with cardamom and roasting them. 

      Makes one 8 oz jar

      - Ingredients - 
      2 lbs apples
      ½ cup brown sugar
      ½ teaspoon vanilla extract
      ¼ teaspoon ground cardamom

      - Tools -
      Weston Apple Peeler
      Weston Kitchen Kit

      Preheat oven to 400°F.

      Use the Apple Peeler to peel, core and slice your apples. Lay the apple slices onto a tray in a single layer. Sprinkle with brown sugar and cardamom. Roast in the oven 30 minutes at 400°F.

      Remove, then use the Kitchen Kit with the Chopper Attachment to puree the roasted apples.

      Pour the apple puree into a small pot with vanilla. Cover and simmer 3 hours, stirring every so often. Allow to cool, then use a Canning Kit to safely can the apple butter or enjoy immediately.

      Real Foodists: Sriracha Powder with a Weston Dehydrator

      by Scott Leysath

      Scott Leysath is the host of The Sporting Chef, airing Sundays at 12:30pm on The Sportsman Channel.

      Each week, Chef Leysath shows viewers how to transform anything with fur, fins and feathers into delicious table fare in what’s been called “the fastest half-hour on outdoor television.” As a Veteran wild game cooking expert, Scott leads a pack of professional & home chefs, cookbook authors and outdoor experts on a quest to discover the best recipes, tips and techniques that will make the most of your fish and game from the field to the table.
      Sriracha Powder How-To

      Sriracha is the hot sauce. Wait, I meant, of the hot sauces out there, Sriracha is the hottest. Today, you can find Sriracha-flavored ketchup, potato chips, popcorn, jam and even Sriracha lip balm. Really. Too bad for Sriracha’s founder that he didn’t secure a trademark for the name. We’re all free to use it anywhere we choose. Hey, how about Sriracha toothpaste? Better yet, Sriracha salt?

      My challenge – how to infuse the vinegary, garlicy, hot and slightly sweet taste of Sriracha into my own seasoning blends. There are times with a dry seasoning just works better than a wet sauce. Suppose you want to put a dusting, rather than a dollop, of Sriracha flavor over a grilled hunk of venison or elk. Perhaps you would like to add a hint of Sriracha flavor to your favorite meat rub. You would want to first figure out a way to turn wet into dry. My Weston Food Dehydrator was the obvious solution.

      I searched around online and discovered that I wasn’t the first person to think of turning Sriracha into a dry rub. No surprise. Others have spread the sauce onto parchment paper and dried it in a low-temp oven. I’m guessing that they don’t own a Weston dehydrator. Not having any parchment paper on hand (I usually do), I used heavy-duty foil instead. I have a bias against any foil that’s not heavy-duty. Standard-grade foil is good for wadding into a ball and that’s about it. You might save a couple of bucks at the store, but it’s going to rip and tear and you’ll have to use twice as much as the heavy-duty stuff. Enough about foil.

      As long as I had the dehydrator warmed up, I thought it would make sense to see if I could turn a few other sauces into powder. Valentina Hot Sauce, Búfalo Salsa Clasica and Unagi Sushi Sauce were the other three that I grabbed out of the pantry. Spread thinly onto foil and placed into the Weston Dehydrator for 6 hours at 155 degrees, I anxiously awaited the results as I went about my daily business.

      One of the cool things about a dehydrator is that it requires little attention while it does its thing. Properly set, it’s practically impossible to “overcook” or dry a fruit, vegetable or meat too long. Air circulation, moderate heat and time do the job. You just can’t rush dehydration. And when it comes to making jerky, I really like what a Weston dehydrator does to meat. My mind tends to wander when I make jerky in a smoker and, while I’m otherwise occupied, I’ve occasionally turned strips of meat into something more like pretzels than jerky. Not going to happen in a dehydrator.

      As it turns out, 6 hours wasn’t enough to get my sauce really dry. The Sriracha and two other hot sauces needed about 8 hours to remove all the moisture. The Unagi sauce was just a bad idea from the start. If you’re unfamiliar with Unagi or Eel sauce, it’s that sweet/salty/syrupy sauce that’s often drizzled over sushi rolls. The sweet part just made it stick to the foil and, after 10 hours, it was still rubbery.

      I peeled the remaining three hot sauces off the foil. Parchment paper would have worked better. Even better still, Weston’s Silcone Baking Mats or Oven Liners would have made the process much easier. The dried sauces were processed in a mini-processor for the taste test, but I wanted it to be a little coarse for added texture. The Unagi sauce went into the garbage can.

      The Sriracha tasted like Sriracha and has worked well when sprinkled over meat, fish and poultry. My friends are surprised when they get a little taste. “Wow, what is that red stuff?” My favorite was the Búfalo Salsa Clasica. You can usually find Búfalo (pronounced boo-fah-low) in grocery stores for not much more than one dollar. They have other flavors and I use them all.

      I’ve since mixed Sriracha with lime juice and blended with coarse sea salt before placing in the Weston Food Dehydrator. Once dried, it makes for a great table seasoning, although it’s a little on the salty side. I actually had better results blending the dried Sriracha powder with sea salt for a less-salty blend. Hopefully, you’re now thinking, “You know, I wonder about dried ketchup, or mustard, or Tabasco or…?”  

      For more from Scott & Sporting Chef, visit

       Recommended Sporting Chef Recipes:

        Pickled Corn with a Weston Corn Cutter

        Pickling corn is a great way to preserve it. You can go as simple as filling a jar with the corn and a little vinegar and water. Our recipe is only a little more complex, adding a few more ingredients for a much bigger flavor when you open the jar later on. It makes for an excellent salsa, a great add-in for salads, and is even delicious as a side, on its own.

        - Ingredients - 
        5 ears of corn
        1 ½ cups distilled water
        ½ cup apple cider vinegar
        2 tablespoons sugar
        1 tablespoon salt
        handful cilantro, roughly chopped
        1 small red onion
        1 small jalapeno
        1 lime, juiced
        1 teaspoon cumin
        ½ teaspoon chili powder (omit if spiciness isn't your thing)

        - Tools -
        Weston Corn Cutter
        Weston Multi Chopper
        Weston Canning Kit
        4 half pint jars

        - Directions - 

        Use a Canning Kit to sterilize your jars.

        Boil together the water, salt and sugar until the salt and sugar are dissolved. Allow to cool.

        Use your Corn Cutter to remove the corn kernels from the cob.

        Use the Multi-Chopper to dice the jalapeno and onion finely.

        In a large bowl, mix together the corn, onion, jalapeno, lime juice, cumin & chili powder.

        Use a Canning Funnel to load the corn mixture into jars.

        Combine the water and vinegar and stir to combine. Pour into the jars, over the corn, leaving ½ inch head space.

        Use your Canning Kit to safely can the pickled corn in a water bath. For short term storage, you can skip the canning and refrigerate the jars. After a week of pickling in the refrigerator, remove the corn and enjoy!

        If you canned the corn, store in a cool, dry place for up to a year.

        Real Foodists: Wild Animal Style Fries & Homemade Thousand Island

        Jeremiah Doughty is an outdoor wild game chef & blogger who creates easy to follow yet amazingly delicious recipes. Jeremiah established the blog, From Field to Plate, The Wild Chefto teach people that wild game meat can look great & taste great

        Wild Animal Style Fries 

        - Ingredients - [Steak] 

        2 pounds venison flank or skirt steak, trimmed
        ½ red onion, sliced
        2 limes juiced
        4 cloves garlic
        ½ cup cilantro, chopped
        ½ cup soy sauce
        1 tablespoon cracked pepper
        ½ teaspoon crushed red pepper

        - Directions - 

        1. Trim steak, place in large vacuum sealer bag

        2. Add garlic, lime juice, soy sauce, onion, cilantro and peppers

        3. Vacuum seal

        4. Place in fridge for at least 1 hour

        5. Heat grill to med-high heat

        6. Remove steak from fridge

        7. Add steak to grill, discarding left over marinade, cook for 4 minutes per side

        8. Remove from heat and allow to rest for 5 -10 minutes before slicing

        - Ingredients - [Fries] 

        6 large baker style potatoes
        2 teaspoons Weston Fry seasoning
        2 cups peanut oil

        - Directions - 

        1. Scrub and roughly peel your potatoes leaving some skin on

        2. Using your Weston Fry Cutter, cut each potato in to perfectly cut fries

        3. Rinse fries under cold water

        4. Put fries in large glass bowl and fill with water

        5. Soak fries for 30 minutes to 1 hour. Soaking helps remove unwanted starches and helps with the frying process

        6. Drain water and rinse once more, pat dry

        7. In large skillet or fryer heat oil

        8. Add fries in batches until cook golden brown

        9. Remove from heat and drain, while still hot out of fryer season fries with Weston Fry Seasoning or any of your favorite spices

        - Ingredients - [Caramelized Red Onions]  

        1 large red onion, peeled
        ½ teaspoon salt
        ½ teaspoon sugar (optional)
        ¼ cup water
        2 tablespoons avocado or olive oil

        - Directions -

        1. In a skillet, heat oil and onions over medium high heat for 10 minutes

        2. Stir onions and season with salt and sugar, stirring often cook another 10 minutes

        3. If onions start to dry out, add water

        4. Reduce heat to medium-low and simmer for another 10 minutes

        5. Remove from heat

        - Ingredients - [1,000 island dressing]
        ½ cup mayo
        2 tablespoons ketchup or tomato paste
        1 tablespoon white vinegar
        1 teaspoon sugar
        3 teaspoons sweet pickle relish
        1/8 teaspoon salt
        1/8 teaspoon black pepper
        1 teaspoon Worcestershire sauce

        - Directions - 

        1. In a medium glass bowl, dissolve sugar in vinegar

        2. Next combine mayo, ketchup, relish, Worcestershire, salt and pepper

        3. Stir mixture until completely blended 

        4. Serve and enjoy

        The Build

        1. Grab your favorite bowl

        2. Fill with delicious homemade fries

        3. Top with cheddar cheese

        4. Next add your caramelized red onions

        5. Followed by your tangy homemade thousand island dressing

        6. Finished off with your perfectly cooked venison steak and green onions

        7. Grab a fork and enjoy, be careful others will try to steal them

         For more from Jeremiah, The Wild Chef visit

          Recommended Wild Chef Recipes:

          Homemade Garlic Powder [Smoked]

          Using a smoker to make homemade garlic powder is not only a simple way to preserve your garlic harvest - it adds a nice smoky layer to any dish you add your garlic powder to.

          - Ingredients - 
          whole garlic heads
          1 large head of garlic produces about 1 oz of powder - make as much or as little as you like

          - Tools -
          Weston Smoker & wood chips
          (we used hickory - use alder or apple/fruit if you want a milder smoke)
          Weston Food Grinder

          Preheat Smoker to 350°. Remove the water bowl. Soak wood chips for 30 minutes.

          Remove the whole garlic cloves from their peels. We accomplish this by breaking them apart from the head with our fingers, then placing them into a metal bowl. We close a second metal bowl over top of that and then shake for a minute or two. The whole cloves separate easily from the peels.

          Smoke at 350° for 2 hours or until the cloves are dry to the touch and browned.

          Remove from Smoker and allow to cool. Use your Food Grinder, with the fine plate, to grind the garlic into a powder.

          Store in an airtight container.

          Real Foodists: The Quest for Real Food by Justin Townsend

          This is the first in a series of recipes and editorials from Weston's inner circle of 'real foodists'

          Justin Townsend established the blog, Harvesting Nature, to educate and entertain those who have a passion for the outdoors and for those who wish to become more involved in the outdoors. His team's goal is to inspire people to get off the couch, get into the beautiful natural world around them, seek adventure, and take their life into their own hands by sourcing their own food from the wilderness.

          Find Your Wilderness…

          What is real food? 

          Food in its simplest form is an item that is consumed to provide energy and nutrition. Many food items fall into this category. Although, some of the items are not real food. To me, real food is something you can hold in your hands and trust that you don’t have to inspect the ingredients label in an attempt to understand the composition. It is not prepackaged or from the frozen food isle only to be microwaved and unlovingly tossed on the plate for dinner.

          Real food is much more complex. It is grown, caught, hunted, and harvested directly from nature, like a piece of fresh corn, a flopping trout, or a beautiful cut of venison steak. Real food is always prepared by hand, in front of you or in a kitchen by someone who cares enough about you to ensure you are getting true and wholesome ingredients. This food is tangible. You can easily trace its roots without having to check that label, because it doesn’t need a label.

          I am not saying that real food is only of single ingredients because you can certainly combine these true ingredients together to produce outstanding meals, where there is phenomenal flavor that cannot be found in other foods. For instance, a cup of rice can be paired with a venison steak and fresh green beans. The simple freshness of this meal will astonish your taste buds. The combinations of real food are endless and even more so; tasteful. Real food is identified by its origins not its end results. This helps us stay connect to where our food comes from. This helps us to think about not only where our food came from but how it made the journey to the fork.

          I consider the food in my home to be real food. We grow most of our produce and our meat is sourced by me in the wild or raised by a family member. I choose to hunt as a means to provide my family real food that I can personally assure has not been compromised. You may be thinking, “Man, what a control freak," but that is not the case at all. Think about this: You put food into your body several times each day. It is the one item you cannot live without, excluding water. It will benefit or hinder your body more so than anything else. Don’t you want to know and understand what is going into your family’s body and your own body? From the shot of the rifle to the sizzle of the pan, I know where that meat has been and I feel confident to prepare it for my wife and daughter.

          Hunting has gotten a bad reputation for the past few decades with most people perceiving hunters as blood thirsty trophy hunters. I can personally speak for myself and say that this is not the case as I have no interest in trophies. Big animals and huge racks are great but that doesn’t help me put food on the table because you cannot eat antlers.

          There are several other reasons which keep me going back into the field each year to hunt. I hunt because of tradition. My family has resided within the wilderness and on the frontier since before the birth of this nation. Each generation has hunted wild game. They have hunted in order to eat and to pass on their traditions to younger generations. You see, it is our duty to pass on this heritage and keep it alive. I also enjoy hunting because it provides me an escape. I can get away from the hustle and bustle of modern life to find solace in the adventure. I can go out into the wild and pursue wild game while also resetting my mental batteries. I always return fresh and rejuvenated, with many great memories and sometimes some food.

          Food is the main reason I hunt. I go to the super market and look at the meat case and stare with wonder. I wonder where it all comes from, what life did it lead, and how did it perish. These haunting questions are eliminated with wild game. As I scout and hunt, I see the life of the animal in its natural environment. I can see that it is healthy and not ridden with antibiotics or steroids. When I pull the trigger and the animal falls, I know that the animal died quickly and as painlessly as possible. I can trust it all because it is real.

          Once the animal falls, the work is just beginning because I also want to trust the processing. I quarter, debone, clean, and portion every piece of meat myself. This lets nothing come in the way of me and my food. I know that it is still real and wholesome. I chose the action of pulling the trigger and now I must be responsible enough to ensure that nothing is wasted and that the animal is respected. This cycle and personal attention is what keeps it real. This food is not something precooked and found on the frozen food isle, it is life.

          For more from Justin & Harvesting Nature, visit HarvestingNature,com

          Recommended Harvesting Nature Articles:

            Labor Day Recipes

            Fire up the smoker! We have a menu full of hot seasonal recipes that will utilize your garden harvest and please your Labor Day gathering.
            We call our version of this 60's throwback 'Diablos on Horseback'
            Chorizo stuffed dates wrapped in bacon, smoked and slathered with hot sauce glaze. 

            You've likely heard of Moscow Mules. Our Kentucky
            Mule recipe uses Smoked Whiskey & Jalapenos. 
            The secret to this Michelada is homemade
            Tomato Juice and Negra Modelo

            This smoky pulled venison (or beef brisket or pork, take your pick) is smothered in a homemade blueberry bbq sauce 

            Might as well throw some corn on the cob into the
            smoker with your pulled venison

            This cool, sweet slaw will go great with smoky dishes.

            This basil-spiked, ultra-creamy, ricotta-based ice cream will cool your guests down,
            while putting your tomato garden to good use