A Review – “Buck, Buck, Moose” by Hank Shaw
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I wanted to thank Kathi Johnson and Hank Shaw for getting me a copy of “Buck, Buck, Moose” to review. ~Desert Rat

From the Press Release:

Noted cookbook author and James Beard award-winning writer Hank Shaw has just released his third cookbook: Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (H&H Books 2016).

More than a cookbook, Buck, Buck, Moose is the first and only comprehensive guide to working with and cooking all forms of venison – and it’s available just in time for hunting season and the holidays. In addition to more than 100 recipes, the book includes:

− Stories of the hunt and essays on why venison holds such a special place in society
− Instructions for butchering, aging and storing your venison and how to handle all parts of the carcass (including the odd bits)
− Extensive section on curing venison and how to make sausages, dry-cured salami and jerky
− And… venison beer and wine pairings

Shaw takes the cook/reader around the world from nose to tail, with recipes from six continents for every part of the animal. From the simple – Country Fried Venison, to the classic – Steak Diane, to the unexpected – Venison Tripe Neapolitan.

Released in September, this essential guide already has sold more than 10,000 copies and has received nearly 100 percent “5 star reviews” (179) on AMAZON.

About Hank Shaw: A former restaurant cook and journalist, Shaw is the author of three cookbooks: Hunt, Gather, Cook (Rodale 2011), Duck, Duck, Goose (Ten Speed 2013), and Buck, Buck, Moose (H&H Books 2016), as well as the James Beard Award-winning website Hunter Angler Gardener Cook (honest-food.net). He has been featured in numerous major media outlets ranging from the New York Times to NPR and Field & Stream, as well as on numerous television shows, including Travel Channel’s Bizarre Foods and CNN’s Somebody’s Gotta Do It with Mike Rowe. His writings have appeared in Food & Wine, Organic Gardening, Garden & Gun, Petersen’s Hunting, The Art of Eating, among others.

So first off – to call this book a “Cook Book” is to do it a huge disservice; this is a coffee table book that happens to be full of amazing wild game recipes. It’s a manual on how to care for you game in the field. It is a primer on food safety. It’s part technical guide, part personal musings and partly a conversation with your butcher about what cuts work best for what.

The photography is amazing; the recipes are exotic and homey and comforting and zesty. At the time of the review I had an elk roast left in the freezer. I’m usually not too big on roasts, so I thought this would make for a good test case. I picked the Italian Pot Roast recipe.

As might be expected, this recipe is a “red-winey, tomatoe-y, oregano/thyme and rosemary-y” pot of goodness. The roast came out tender and nicely flavored with lots of accompanying sauce to drizzle over the meat.

The recipes in this book are amazing; literally a trip around the world. These recipes account for different cuts of meat and different types of game. From South African Bobotie to Massaman Curry to Icelandic Venison with Blueberry Sauce there is something for every taste. The book is smartly divided into sections of cuts – roasts, loins, primal cuts, stews, ribs, meatballs, etc. If you’re one that likes the “wobbly bits” as Hank calls them – heart, liver, kidneys, etc. – there is a whole section dedicated to those recipes. My favorite section is the section on sausage. I can’t wait to try all of those recipes!

My only concern with the book was that these recipes could be intimidating for the novice hunter-chef. Rest assured, these recipes are well-explained and easy to follow. Anyone with the most basic level of skill in the kitchen will now have the ability to table some amazing fare – well beyond grilled steaks or spaghetti sauce that had become the staples for many of us. Even better – if you have someone in your circle of friends or family that turns up their nose at wild game – I guarantee you’ll find a cure for that somewhere in this book. There are some amazing recipes in here and Hank does a great job coaching the cook through the why and the how as well.

If you like to hunt moose, deer, caribou or antelope – this may well be the last book you’ll ever need to buy. From the time the creature hits the ground, until it lands on your table – Hank has you covered. The book is well-organized with fantastic photography, clear instructions and lots of narrative which provides a ton of info besides the actual recipe.

I would absolutely, 100% recommend this book. Right now, you can buy it on Amazon for less than 25 bucks. It will be the best 25 bucks you’ll ever spend – especially when it comes to putting game on the table.

Holiday Libations From The Dry-Rubbed Rat
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Not that I am advocating the consumption of strong liquor, but…. I know that during the Holidays many of you like to entertain. Here are some great punch recipes, associated with my military background. These recipes were all pulled from the message board Army.ca

How about some “moose milk”?


Moose Milk – My personal favorite!

40oz Lambs Dark Rum
40oz Kahlua
40oz Vodka
4L Vanilla Ice Cream (the good creamy expensive kind)
4L eggnog

Mix all together, breaking up the ice cream a bit. Sprinkle nutmeg on top if you so desire. Stir occasionally as the ice cream starts to melt. Enjoy!


Artillery Punch

1 qt strong black tea
1 qt rye whiskey
1 bottle red wine
1 pint Jamaican dark rum
1/2 pint brandy
1 jigger benedictine herbal liqueur
1 pint orange juice
1/2 pint lemon juice

Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel.

and another..

Served by the Officer’s Mess of the Seaforth Highlanders of Canada:
ATHEL BROSE (loosely translated “nectar of the gods”

1 lb honey 2 1/2 c steel cut oats (NOT rolled)
2 c. water
1/2 gallon scotch

Mix all ingredients( but scotch), warm gently on low heat only until blended. Remove from heat, let cool and stir in scotch. Allow mixture to soak overnight w/ secure cover. Strain oat mixture from liquid and discard (or use for bread). Place liquid in glass jar and swirl (or roll) daily for 2-4 weeks.Several months if you can stand it ! Try not to open the container as you go to keep contaminants out.
The longer you wait the smoother it gets! Strain one last time and serve to all!

Bull’s Milk???

Both the Warrant Officers’ and Sergeants’ Mess and the Officers’ Mess of The Lincoln and Welland Regiment serve versions of “Bull’s Milk” or Moose Milk on New Year’s Day. There are at least two recipes:–

Hot version. Heat slowly until warm:
• 80 oz Dark Rum
• 40 oz Brandy
• 40 oz Rye Whisky
• 12 qt Egg Nog

Cold version. May be kept cold by adding a block of ice after mixing:

• 120 oz White Rum
• 26 oz Brandy
• 26 oz Kahlua
• 3 or 4 gal Ice Cream (Chocolate, Vanilla or Neapolitan)
• 2 or 3 gal Milk or Egg Nog
• 1 qt Whipping Cream
• dash Vanilla Extract
• dash Nutmeg

Not so sure about this – not for the faint of heart:

“BOAT GAS”

What you need.

- 1 very big pale, or small garbage can ( clean ), or crock pot – and a ladle
- depending on the size of bucket used, buy about 4-5 frozen fruit punch mix – throw it in
- buy lemons, and limes, and strawberries etc and cut up and put in the bucket
- add about 1 bottle vodka, 1 bottle white rum, 2 bottles tequila ( basically whatever you want ) ( bottle generally 40 pounder)
- Stir up until the boat gas eats away at your ladle
- serve to a friend first and watch for negative effects. Usually let the “lab rat” sit for 5 minutes. If all checks out, go nuts. Enjoy the evening.

The fruit adds flavour, but also when all the booze is gone you can eat the alcoholic fruit, that way when your wife/girlfriend asks you if you actually ate anything healthy at the party ( or does that just happen to me? ) you can say “yes dear, i had fruit”

and finally…. “Windex”

“Windex” (later named “Prop Wash” by a rigged vote in the mess, damn those Air Force rotters … !)

- one part vodka
- one part white rum
- two parts Parfait D‘amour (a blue-coloured licquer by Marie Brizzard)
- dilute with Seven Up to suit your taste … while your taste buds are still functioning … (supposedly, 7Up is better than Sprite)
- makes a delightful, uniquely-coloured drink that will lift floor tiles (yup – I wouldn‘t make that one up) and will leave a mildly radioactive glow on your glassware (which we discovered at our wedding reception … )
- Theyd serve it to unsuspecting guests, and when they‘d ask about the blue colour we‘d explain that we‘d used Melita coffee filters and Windex … whereupon their faces would turn a shade of blue to match the drink!

Enjoy. I’m not responsible for you not drinking responsibly

Everglades Seasoning – A Review
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A friend at work recently gave me a bottle of Everglades Seasoning to try. She raved about it, and I couldn’t wait to try it.

Some recent Striper Fishing trips gave me just the right opportunity to try the seasoning.

I tried their All-Purpose Seasoning but they make some other sauces and rubs as well.

This is a great seasoning right out of the bottle with some pepper and citrus notes in there, along with some onion and garlic. Finally, there are some notes that you justttt can’t quite put you finger on. The blend is fresh and savory, and all of the flavors balance nicely.

I used the seasoning on some baked fish with lemon and dill – that dish turned out great. Where the blend really shined though was mixed in with my flour and cornmeal when I pan fried the striper filets. This was a huge hit with my family and that fish turned out great!

You can view lots of cool recipes on the Everglades website: RECIPES

You can buy their products online here: BUY Everglades products.

I didnt try this product on other meats but I know it would go great on chicken for sure. I can’t wait to keep experimenting!

I enjoy unique spices and rubs, and this one certainly falls into that category. Give it a try!

Review – Original Southern Kick Rub – by Streetside BBQ
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I’d like to thank the good folks of Streetside BBQ for sending me some Sweeet Heat Original Southern Kick BBQ rub for me to review.

Original Southern Kick BBQ Rub

The label says “Sweeet Heat” and that’s exactly what it is. I’ve tried “sweet n heat” rubs before, but I think this one has the most heat of all of them. The cool thing is, when you taste a little rub on your tongue, there is a lot of heat. Use it on your BBQ, and the heat turns into a nice glow.

I tried it a couple of ways. First on smoked pork chops. I rubbed them pretty heavy a few hours before smoking, then I smoked them until they were about 165 internal temp and then gave them a sear. These turned out great, and both the sweet and heat flavors came through nicely.

Next I tried it on chicken. Rubbed the chicken on both sides and refrigerated for several hours, and then put on the smoker.

I took the chicken up to about 170 and then raised the smoker temp to try and crisp up the outside a bit. I basted with a mustard based sauce and I really liked the way the flavors came through. They cook up with a nice balance of sweet and heat.

Great job by Streetside BBQ. This rub has a nice consistency. It’s flavor is fresh and bright, and it has some serious heat which mellows out nicely as it cooks. If you like rubs that have sweet and heat, this is a “must try”!

You can check out their full line of products here: Streetside BBQ Products

Best of Luck to The Fiery Fork
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My good friend Lisa de Rosa along with her husband Chef Greg have embarked on a brand new journey known as The Fiery Fork

Per their website, the Fiery Fork is about “Family, Food and Tradition”. Greg is a very skilled and successful chef. Lisa is an entrepreneur and an authority on essential oils. They have joined forces to combine those two loves into something amazing, sprinkled liberally with stories of family. Memories and laughs and experiences both good and bad. Greg and Lisa share amazing recipes, tried and true natural products, and smiles in abundance.

On their site, Lisa and Greg tell us:

What will you get from our site? Well… thank you for asking!

Chef Greg will teach you to create awesome, delicious meals and save time in the kitchen so you can spend it with your family!

You will learn #ProTips and #ChefHacks.

You will learn tips on how to create new traditions and lifelong memories with your family.

You will learn to incorporate Essential Oils into your meals for added health benefits. Last, but not least, you will be able to feel like a PRO at home and in that kitchen (like a #Boss) in no time!

Get ready for our journey!

So, Dry Rubbed Rat readers – what are you waiting for??

I highly encourage you to LIKE them on Facebook.

Love to cook? Want to learn? Peruse their amazing RECIPES.

Sign up for their cool newsletter or connect with Lisa and Greg HERE

Not convinced? Check out one of their cool videos:

Best of luck to friends Lisa and Greg – I know they will rock this! I even see a guest post or two from them, in the future.

Firebud Brands Presents – Pow Pow Sauce
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I need to again extend a “Thank You” to Firebud Brands for sending me some of their products to review. I’d invite you to read about their great rub and one of the best sauces I have reviewed – Salvation Sauce.

With that, we’re on to Pow Pow Sauce. Per Firebud, Pow Wow Sauce “is an Asian-inspired gourmet marinade and cooking sauce. It blends the sweet of pineapple juice from the Hawaiian Islands with the savory of soy, ginger and garlic from Southeast Asia. This versatile condiment can be used to complement all types of food, including: beef, chicken, pork, seafood and veggies.

Pow Pow Sauce© packs a punch of pure umami enlightenment…Enjoy!!

When I tested the sauce, I used it as a marinade – once on chicken and once on pork chops. I love teriyaki-type marinades and Pow Pow didn’t disappoint. It had the typical teriyaki flavor with additional layers of complexity and flavor. The flavor was deep and rich and full of complex notes. The grilled chicken ended up great!

I marinated the pork chops for about 6 hours in the fridge, in a leak-proof container. I turned it over every hour or so. Then I grilled the chops over charcoal. I love grilled pork chops. I love pork chops and teriyaki. Pork chops grilled that have been marinated in Pow Pow Sauce? Out-standing!!!

This is another hit from Firebud. The sauce is rich and flavorful, and just the right thickness for marinating or basting. The flavor profile is big and complex – clearly they don’t take shortcuts on ingredients. The bottle sells for around 7 bucks and it is worth it. If you like Asian-inspired flavors on your meats – I’d highly recommend Pow Pow Sauce.

Oh – and the best part? Pow Pow Sauce© is made with 100% All Natural Ingredients and is a Gluten Free, High Fructose Corn Syrup Free and Preservative Free Product. Good stuff.

Trout Pico de Gallo
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Recently I want on a relatively rare fishing trip and as a result I came into possession of some Rainbow and Tiger Trout. Wanting to do something a bit different, I recalled my friend John Greiss touting something called “Trout Pico de Gallo”. From Wikipedia (I know – not necessarily the best source. In this case, though – sufficient)

In Mexican cuisine, pico de gallo also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, coriander leaves, fresh serranos (but jalapeños or habaneros may be used instead), salt, and key lime juice. Other ingredients may also be added, such as shrimp or avocado.

I fried the trout in olive oil, and then removed the crispy skin, setting aside for my dogs who had waited patiently for a treat. I then carefully deboned the fish right in the pan. With trout, you can list the spine out gently and most of the bones will come out with it. I then broke up the meat and set it aside to cool.

While the meat was cooling I chopped up white onion, Roma tomatoes, cilantro, garlic, and jalapeno. I tossed together with salt and lime juice and then added the trout and tossed again.

This was a huge hit. My family and coworkers all loved it. It’s healthy too. This pico was bursting with flavor and the trout was a perfect addition of protein – mild and a great texture.

Of course, I’m a traditionalist too – I had to pan fry a few the old-fashioned way. Dredged in cornmeal, flour salt and pepper, and fried in butter. mmmmmmmmmmm

Kyvan Hot Wing Sauce A Hit
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I’d like to thank the good folks at Kyvan for sending me some of their sauces to try. You may have read my previous review of their Sweet BBQ Sauce.

Hot Wing Sauce was a little bit more challenging for me to review as I rarely (if ever!) make chicken wings. That’s OK – between me and Google, we “got er done”! I don’t have a fryer, so I oiled up the wings, seasoned with salt and pepper, and baked on a wire rack in the oven at 400 degrees until they were crispy.

I took the wings out and tossed them liberally with the Hot Wing Sauce.

So, I love chicken wings but I usually order them “Medium”. I was concerned about this sauce being “Hot”, but it was OK. They were definitely Hot, but not Inferno. The flavor of this sauce had lots of depth and complexity, which I like. Some sauces are just heat and not much else. The heat was latent; you don’t get it right away. There is a tanginess to this sauce and wayyyy in there somewhere, just a kiss of sweetness. What a great sauce!

If you like to make your own wings, definitely give Kyvan Hot Wing Sauce a try. You can but it online at the Kyvan Store. It runs $4.69 per bottle for a pretty large bottle. This is a great deal!

More “Field To Table”
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Many of my readers know I am also a hunter, and have a sister website which talks about hunting. In 2014, I killed my first elk and even though he wasn’t huge, the meat has lasted nicely. I’m down to the last couple of packages and spied a Tri Tip in my freezer.

Now, Tri Tip is a challenge for me to get right when it is beef, but I gave i a whirl and it didn’t turn out half bad. I marinated it, then used Montreal Steak Seasoning on a hot grill.

So… not all of my stories are success stories. Just like I was worried, I overcooked it. So I sliced it thin and threw it in the oven with some apple juice and sweet BBQ sauce. THEN – it came out really nice. Not what I wanted in the beginning, but nice nonetheless.

Alabama Salvation Sauce – Is Exactly That!
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I have reviewed a lot of products over the years. Almost all were good products. That being said, I can count on one hand the ones that were good enough that I needed to keep ordering. Alabama Salvation Sauce from Firebud Brands is an amazing concoction.

First off, the sauce is unusual. It is tangy. It is horseradishey. It is sweet. It is complex. This is probably the most unique sauce I have sampled to date. And everybody loved it. Next, it is made of all natural products. It is a very versatile product as well.

I’ve used it on baked chicken breasts. I’ve used it on beef and pork. It adds a whole new dimension. This stuff was a hit in my house and it went fast. I’ll be ordering more.

From the Firebud Brand website:

Our white BBQ sauce is a mayonnaise-based sauce with a hint of horseradish for a kick! This regional sauce from northern Alabama goes great with chicken, turkey, seafood and salads. It also puts a new spin on your favorite pork, beef and lamb dishes. Try it on a baked potato, substitute it for mayonnaise in your next chicken salad or get crazy and mix it in with ground beef for an epic burger experience.

Alabama Salvation Sauce© is made with 100% All Natural Ingredients and is a Gluten Free, High Fructose Corn Syrup Free and Preservative Free Product.

The sauce runs about $8 per bottle and it is worth every penny. You can order online here: SHOP

A big shout out to the Firebud Team for sending me some of their products to review. This one was a home-run! You can read my review of their rub here: Body Buzz Rub