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Cooking Techniques
Marinated Grilled Fish
Kimi Werner
Feb 10, 2023
Lemon, fresh basil and garlic, olive oil, shoyu, and cracked pepper come together to make a delicious and transformative marinade. In this recipe I use skinned and filleted yellow spot papio, but any fish will do. After a 45-minute marinade, a quick, hot sear on the grill seals in the bright...
Kimi Werner
Feb 10, 2023
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Cooking Techniques
How to Clean a Cast Iron Skillet
Ryan Callaghan
Jan 31, 2023
A well-seasoned cast iron needs a little maintenance for optimal non-stick cooking. If the sides of your skillet have gotten a little crusty after a long camping trip or you just picked up a second-hand steal, this method will get rid of the grime and leave you with the goods to achieve perfectly...
Ryan Callaghan
Jan 31, 2023
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Cooking Techniques
Prawn-Stuffed Fish Bake
Kimi Werner
Jan 27, 2023
In this recipe, freshwater meets saltwater in a prawn-stuffed fish bake. I speared some freshwater prawns in a river to fill up a beautiful ocean-harvested goatfish. Smothered in aioli and crisped up with some panko breadcrumbs, this dish is an ultimate fusion of flavors.
Kimi Werner
Jan 27, 2023
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Cooking Techniques
How to Clean Gizzards
Ryan Callaghan
Jan 25, 2023
Cleaning gizzards doesn’t have to be difficult. Follow these simple instructions for clean gizzards ready for tacos, to be pickled, or tossed in dirty rice. And you might even find a nugget of gold while you’re at it.
Ryan Callaghan
Jan 25, 2023
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Cooking Techniques
French Onion Venison Sandwich
Kimi Werner
Jan 13, 2023
This is venison soup and sandwich combo is an absolute dream on chilly days. To check out my previous video on how to make venison bone broth, click here. And you can find a recipe for a perfectly tender and juicy roast that’s great for a French Dip right here.
Kimi Werner
Jan 13, 2023
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Cooking Techniques
How to Grill a Whole Duck
Ryan Callaghan
Jan 9, 2023
A properly grilled duck will yield juicy medium-rare meat with crispy skin on the exterior. Scoring the skin and cooking on a super hot grill are vital to success. Working with a deboned duck also ensures even cooking. To see a detailed video on that process, click here. Need to upgrade your duck...
Ryan Callaghan
Jan 9, 2023
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Cooking Techniques
How to Salvage Freezer-Burned Meat
Danielle Prewett
Dec 26, 2022
Everyone knows what it’s like to pull a hunk of meat out of the freezer, only to find a fibrous, brown layer across it. Freezer burn sucks, but before you toss that meat in the garbage, know that you can often salvage some of it. Here’s how to make use of this meat. What Causes Freezer Burn? Whether...
Danielle Prewett
Dec 26, 2022
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Cooking Techniques
Grilled Octopus with Chimichurri
Kimi Werner
Dec 22, 2022
Grilled octopus (or tako) with chimichurri is an excellent preparation for one of the sea's greatest treasures. The initial time in a pressure cooker tenderizes the meat to perfection, and the hot flames of the grill give an irresistible crispy char to the outside—pair that with the fresh tang of...
Kimi Werner
Dec 22, 2022
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Cooking Techniques
How to Make Fish Tacos
Kimi Werner
Dec 8, 2022
Fish tacos are a versatile preparation that works with any catch. Any combination of fresh fish and fresh veggies wrapped up in a tortilla is sure to please, and be sure to make this slightly spicy and tangy aioli—it adds a refreshing kick you don’t want to miss. Check out Episode 3 of SpearChef...
Kimi Werner
Dec 8, 2022
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Cooking Techniques
Video: How to Make Lobster Benedict
Kimi Werner
Nov 28, 2022
The classic dish Eggs Benedict gets a serious upgrade with freshly harvested Hawaiian lobster in this recipe. To watch my friends and I go on a midnight lobster dive and early-morning spear, check out the most recent episode of SpearChef here.
Kimi Werner
Nov 28, 2022
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Cooking Techniques
5 Organs You Should Save From Deer
Anna Borgman
Nov 8, 2022
If you are a hunter who lives by the ethos that you should try a new cut of meat every time you kill a deer, it could be easy to quickly run out of ideas. Ribs, shanks, necks, and brisket are all delicious additions to the typical quarters and backstraps, but at some point, you’ll have to start...
Anna Borgman
Nov 8, 2022
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