Jim & Dorothy Peters present recognition award to Gayla Bergstrom from the Bay Area SCI Chapter at the First Annual Bob Bergstrom Memorial
August 23, 2008 marked the First Annual Bob Bergstrom Memorial Sporting Clays and BBQ hosted by the Bay Area Chapter of SCI down in Morgan Hill, CA at Coyote Valley Sporting Clays. Many [...]
It’s been a very busy summer for WildEats Enterprises. Things started at the Bohemian Grove for the annual Spring Jinks back in June. We did several events during June, including a wedding for 250 at the Federal Reserve building in San Francisco, a wild game feast for fifty at Sparky’s Hot Rod Club (see the [...]
There are few things that compare with standing around an open fire waiting for the nourishment that brings us all together. We have certainly refined that scenario over the years but that deep appreciation remains the same.
May all your summer gatherings be full of just that Appreciation!
Here are some of my favorite summertime combinations [...]
With the increased availability of residential meat grinders from places like Cabela’s and Bass Pro comes the need to get the most out of these usefully pieces of equipment.
Here are eight tips for improving grinding.
1- Be sure to remove all the sliver-skin from the meat before grinding.
2- Make sure the meat is cut into small [...]
Eating is one of the few commonalities we ALL have as a species. Cuisines from all over the world contribute to our enjoyment. Here is one from our neighbors to the south. This versitle party favorite can be filled with limitless combinations of ingredients. Let your imagination go when creating YOUR special quesadilla. Its also [...]
It has been brought to my attention that there are still many out there that don’t quite understand what a RUB is. Hopefully this will clarify some of the mystery.
Dry “RUBS” are used to enhance the natural flavors of meat and fish. They are especially beneficial when used on the tender cuts of meat that [...]
Back in the “Good Ole Days,” a favorite question to cooks and chefs was, “so what’s your specialty?” Regional cuisine was what most people were exposed to and developed a comfort handling those products. Cuisine, as we became to know it was basically the products that were indiginious to a specific region of the world. [...]
This past week those of us who love the outdoors, hunting, food and sharing our passion with the next generation lost a great friend. Bob Bergstrom – a devoted husband, father, mentor to young people who pursued their dreams to be a hunter and volunteer to many of our local Wildlife Conservation Organizations. Bob was [...]
Despite a looming winter storm watch, supporters and volunteers from around the country filed into Reno for the 24th Annual Rocky Mountain Elk Foundation National Convention. A four day series of Banquets, Auctions Appreciation Dinners, Concerts (Big & Rich and the Nitty Gritty Dirt Band) entertained and honored the loyal conservationist.
There was a host of [...]
In the food industry, the “Danger Zone” refers to a temperature range of 45 to 140 degrees. Meat left in this zone is subject to rapid bacteria growth. Unfortunately, the internal body temperatures of all the big game and birds we pursue fall in the middle of this area. The natural insulation of multiple layers [...]