How to throw a party….Hunting Chef Style
There are a few recipes I will not blog about. The first being my World Renown Wings. I have worked on this recipe for years and it has been tested in numerous throw downs and has never failed. I would normally share the recipe, and I probably should because they are that good. However, this is just one that I am going to keep to myself and keep serving. In fact I made them last night for some friends and family, and as usual there was nothing on the plate. My nephew Phil’s girlfriend was here from Ohio, and when she was finished I said “when you return back to Buckeye land…you tell them what you learned here tonight.”
So when us Nanna’s get together for a party at my house, we do it right. Rule number one: no one leaves the building without putting 5 lbs in their belly. Rule number two: no one leaves the house with their cheeks not sore from laughing.
We try to stay off topics of religion, politics, and how to raise your children. Football and Food is rule number three.
You can read about how I make my burger mix on previous post. I love carmelized onions with balsamic vinegar on my burgers.
This is like taste bud art.
This is my birthday gift to my friends and family.
If anyone knows anything about me, when you come to my house for food there is going to be A LOT of it.
Elk back strap kabob are always a good easy thing to make for a party. It is almost to easy to make and to tell you the truth sort of boring. That is why I am not going to blog about them.
Sometimes we need to remember thru the stress of Christmas that though it is challenging with all the different ways that we get pulled. We do it for family. I think this week, we have served over 200 lbs of food for friends and family and as I reminisce I do really enjoy their company and the times we get to spend together.
We love to tease each other in our family, imagine that.
I guess this blog is just about family, and the one thing that can bring everyone together is what you put in your mouth. Enjoy these times because someday we will all miss them, and trust me nobody fights more than us. Come over on Sunday during football season when we are all playing fantasy football. I have to hide all the knives in the kitchen and lock up the forks. On Tuesday after Monday Night Football, we all return to being civil and nice again. This last until Saturday when College football begins and the whole rival circle begins again until the end of football season.
Have a Happy Holiday people and enjoy your family.
Hunting Chef
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huntingchef.com 
We have made a huge outdoor cooking event, this event has gained national and international attention. It’s the World Champion Squirrel Cook Off, and the event is held in Bentonville Arkansas on September 7th of 2013. We are looking for Cooking teams and additional Judges, if you are interested please go to squirrelcookoff.com for more info.
The event is slated to have 100 teams of squirrel cookers and is a great place to try new things and meet new people. The event supports child charities and also promotes safe and responsible hunting.
Please join us we would love to have you in whatever capacity you feel fit, but if you could cook that would be amazing.
Holy Smokes People…I just got invited to the World Champion Squirrel Cook Off in Arkansas. Check it out on squirrelcookoff.com
What do you guys think should I roll out to Bentoville Arkansas?
I do here is why,
We are living in a truly exciting time for the culinary experience regarding Wild Game. Restaurants and chefs worldwide are experimenting and serving wild game dishes. In the last few years, well known chef/hunters have published numerous cookbooks combining the merits of formal cooking with wild game. Chef/hunters such Hank Shaw and Jesse Griffths are prime examples. Furthermore, the hunting industry itself is shifting increasingly towards the culinary aspects of hunting with several TV new shows such as “Meateater” and “Dead Meat” dedicated to showcasing “Trophy Eating” rather than “trophy hunting”, while traditional hunting magazines like “Field and Stream” now maintain popular wild game cooking blogs on their website.
An event such as the World Champion Squirrel Cook Off not only captures the spirit of this new trend, but synthesizes aspects of the competitive food circuits such as the massively popular BBQ Competitions. With the firm Ozark tradition of not only hunting, but eating wild game, specifically squirrel, combined with the culinary renaissance that is blossoming in the hunting world, the stage is set in Arkansas to develop a cooking competition that will draw both competitors and attendees from far and wide. The novelty of cooking and eating Squirrels is enough to attract mainstream national media attention while the tradition of wild game eating is enough to attract hunters. Where hunters go, the hunting industry follows. Additionally there are the aspects of interest from trained chefs and the industry and “foodie” tourism that inherently follows.