November 15, 2014

Segment 1 – The guys are live from the Grillin’ Guys Studio for their “Deer Camp Show” as they begin the show by talking about their hunting experiences and studying the rut.
Segment 2 – The guys chat with John Everheart, an expert book writer on hunting, about his three books and how it can help out the fellow hunters in Michigan.
Segment 3 – The guys dig into some Dutch oven pasties and a Tex Mex Venison Chili and Scottish Eggs recipes. The guys also talk about some hunting safety tips.
Segment 4 – The guys relive some old hunting stories and talk about some “Deer Tasty Treats.” BBQ Bob gives out another “Man Law” on hunting.


Comments (3)

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  1. Ron says:

    Today’s show 11/15 you mentioned Tex Mex venison chili and another recipe you said to send you an email because it isn’t on your website. I can’t find the Tex Mex recipe on your website and I can’t remember what the other chili was called. Can you help me out? Thanks.

    • BBQ Bob says:

      Go to the top right side search bar. Type in Tex Mex and it will pop right up.

      If you need me to walk you through it, email me at

      Thanks for being out there.

    • BBQ Bob says:

      Tex Mex Venison Chile

      1/4 cup olive oil
      2 pounds boneless venison roast cut into cubes
      1 tablespoon Cajun spice
      2 cups chopped onions
      2 tablespoons minced garlic
      3 large jalapenos, seeded and minced, to taste
      3 tablespoons chili powder
      1 tablespoon red pepper flakes
      1 tablespoon paprika
      1 tablespoon ground cumin
      2 teaspoons Oregano
      1 teaspoon salt
      1 Large can crushed tomatoes
      1 (12-ounce) bottle beer
      1 1/2 cups beef stock
      2 tablespoons corn flour
      1/4 cup water
      1/4 cup chopped fresh cilantro leaves
      Grated cheddar cheese, garnish
      Minced yellow onions, garnish

      In a large, heavy pot, heat the oil over medium-high heat. Add the meat and Cajun spice. Stir and break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onions, garlic, jalapenos, chili powder, pepper flakes, paprika, cumin, oregano and salt, and cook, stirring, until the onions are soft, about 4 minutes. Add the tomatoes and their juices, beer, and stock. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the meat is tender and cooked through, about 1 hour, stirring occasionally.
      • In a small bowl, dissolve the corn flour in the water and stir to make a thick paste. Add to the chili and stir to incorporate. Cook, stirring occasionally, for 30 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste.
      • Ladle into chili bowls.
      • Spoon small amount on top of each bowl.
      • Sprinkle with grated cheese and onions.