Chef Eduardo Garcia’s carpaccio is a celebration of trim cuts, raw preparation, and hands-on butchery. Inspired by his early days in the kitchen, this recipe shows how simple ingredients and...
Read moreDurrell Smith’s Sharp-Tailed Grouse Fajitas bring the spirit of the West to the plate, blending marinated grouse, fresh vegetables, and cast-iron cooking into a bold, colorful dish.
Read moreBird dog trainer Durrell Smith breaks down the three core commands that build trust, control, and effectiveness in the field.
Read moreLearn how to repair synthetic winch rope in the field with expert tips from Factor55’s Justin Andrews—using durable tools like a Benchmade knife and a Fast Fid.
Read moreBrenda Johnson and the Gaucho Derby Beyond the borders of nations and across the sands of time, horses have captured human attention. Be it for utility, transportation, food, or companionship, horses...
Read moreLearn a simple, spark-to-flame method for building a campfire. From kindling prep to feather sticks and airflow, this step-by-step guide keeps you warm and your crew impressed.
Read moreWhat began as childhood fascination at Portland International Raceway became a lifelong pursuit of speed. This is Darren Dilley’s racing story.
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