Outdoor Cooking

This past week, Luke cranked out 25 pounds of bratwurst sausage. In today's show, Luke will walk you through the process of making bratwurst at home, step by step. Rather than buy bulk sausage seasonings, Luke much prefers using a "Kit" that contains the seasonings and casings.

This week, Luke shares a recipe for making smoked venison chili  and discusses the process necessary to insure that the big buck or doe you harvest will be excellent eating. Luke also covers some fine points of meat processing and storage. 

Luke comes to us from elk camp in northern Colorado this week. Luke and friends talk about hunting techniques and camp cooking.

This week, Luke discusses myriad outdoor topics including courtesy while afield or on the water, the upcoming Texas Trophy Hunters shows and how to inexpensively make your own sugar cured ham.

Join Luke this week as he discusses some current fishing tips, divulges his favorite Dutch Kettle cobbler recipe and.... talks a bit about a new trend in the outdoors, "Tiny Houses".

Joe Dunn and his wife Donna have used this smoker (nicknamed "The Beast") to feed many homeless folks through the years that would otherwise have little, if anything to eat. This week, Luke and Joe tell about how some wild pork was transformed into many tasty meals for folks that greatly appreciated the effort.   

This week Luke visits with his friend Ed Richer and discusses curing and smoking everything from wild goose breasts to pork loin. Richer is a veteran outdoor cook/event caterer with many years of experience. For more information on curing/smoking game and domestic meats, visit Richer's Facebook Page Eds Haus.

Luke comes to us this week from a deer hunt in northern Kansas.

Champion BBQ cook Obie Obermark of www.obiecue.com joins Luke this week to talk outdoor cooking.

This week, Luke gives some gift ideas for the sportsman or lady on your Christmas shopping list.

Master BBQ chef and maker of KW's BBQ Sauce Keith Weeks joins Luke this week and shares some outdoor cooking tips.

Some fine outdoor cooking this week.