Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue,

share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, joined by my lovely wife, Miss Southern Shell.

I'm very talented, as always, special in all, in every way.

And Mr. Tyler's on the board.

How are y'all doing today?

Good.

Awesome.

So, Shell, what's happening this week?

We are launching a Mossy Oak Gamekeeper Meets Giveaway.

Oh, that's right.

We talked very briefly on our last podcast about you partnering up with Mossy Oak to do this Mossy Oak gamekeeper butchery.

Mississippi companies helping Missippians.

Now, Mossy Oak, if y'all didn't know it, it's from West Point, Mississippi. And that's not, what, about three hours at the most from us right here than you. I got the chance, it's been, I guess it's been a couple years. It's been a couple seasons ago. I got a chance to go over there and hunt with those guys and do some cooking. And that was when they kicked, they kicked off their gamekeeper butchery. It's gamekeeper meats.com.

And it's a place where, like, they wanted to, we, everybody sees videos and see stuff on

social media and knows these grown up with these hunting shows about, you know, going out

and harvesting wild game.

Well, you know, what about people that don't hunt that want to try some of this meat?

That's what Gamekeeper Meets is all about. They offer venison, several different kinds. They've got elk. They've got, you know, bison, wild boar, quail. They've got an alligator I cook from on. They've got all kinds of stuff. And it's really cool. So, I mean, if y'all are interested in Wild Game, Checkout Gamekeeper, Butchery, GamekeeperMeets.com. But we're partnered up with them on some packages. Yeah. That was the cool thing. You got to kind of put together two packs. It's Wild Game packs. They asked me to say, hey, what would you order if you were wanted to just, you know, cook some all game?

You were getting into it. I said, well, let me look. And so I went on their website, picked out some stuff. They sent it to me. I did some recipes with it. I was like, man, these are my great packs. Yeah. So you created like recipes and some of my favorite stuff. Yeah, of what to do with these packs. And we're, there's killer hogs rubs and sauces in the past. Paired with it because I use some of those in the recipes. So we do like every time you buy one, they're going to, I think it's like four recipes each, each pack has that I did with our products. There's way more meat than just those four recipes worse. Yeah, yeah, yeah. But that's just what I did. But one of them is like the all venison pack or it's, no, it's just the wild game pack. Yeah. And it has venison and the bison and some sausages, some ground elk in it. So it has venison burgers, elk burgers, um, uh, venison sausage, an elk rib chop, a bison rib chop, a bison ribby, a venison medallion, and then the rubs and the sauces and stuff to go with the recipes. My favorite in there, I don't know that bison ribby, man. If you cook it right, you cannot, I promise you can't tell the difference and you go and get a good ribby from the, you know, out of the butcher case at the store. What about the elk, the elk is my favorite cut of venison, I guess. It's not really a cut. It's a venison is what they call deer meat. What I call deer meat, the categories is any, any of those like animals in that group is venison. That's the meat of that animal. And of the venison, elk tastes the best of me. And I've never been elk hunting, but I've had the pleasure of cooking some. I've had friends that give me some. That's usually where I get it. And then once I file Gamekeeper Butchry, I started, that was what I wanted was the elk, the elk burger, the elk sauces, the elk medallions. The little boni and elk tomahawks were awesome. And then there is a wild boar pack, and it's got wild boar ribs, which I've never seen. That was the first recipe I did with Malsiote was for the wild boar ribs.

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