From the Back Burner Podcast

This week on the From the Back Burner Podcast I sit down with my friend and colleague Owen Fitzsimmons. Owen is the Migratory Webless Game Bird Coordinator for the Texas Parks and Wildlife Department, and we had the chance to talk before the National Dove Task Force meeting in Colorado. We tried to stick to the topic of doves, but when wildlife biologists get together, the conversations go down the rabbit hole (dove nest?). Don't miss all of this informative discussion that only comes From the Back Burner.

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In this episode, I talk with Marcus Hockett, field producer for Fresh Tracks with Randy Newberg. We talk about life behind the scenes, the art of visual storytelling, and cooking for Randy. Sprinkle in a little about a Montanan's perspective living with the state's burgeoning hunting industry now and you have the latest From The Back Burner. I always have a great time with Marcus and I hope you enjoy this conversation as much as I did.

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On the fourth and final episode of the trip to England, I sit down Esther Veerman (aka The Country Cook). We talk about her cookbook "From Field and Moor" and the women who inspired her. Then we get into the hunting and culture of British Field sports as well as her take on preparing and cooking game. It is a fun conversation with topics that come From the Back Burner!

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Ade Andrew (aka Ezekial Bone) is the finest storyteller this side of the Sherwood Forest. He embodies the legend and spirit of Robin Hood every day on the streets of Nottingham with his remarkable tours. We sit down in the historic Cross Keys Pub in Nottingham to discuss all things Robin Hood past, present, and future. If you think Robin Hood is dead, think again.

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Yorkshire County is in the heart of England's game country and food culture. It was only fitting that I went back to school and learned about proper British game bird cookery. Who better to learn from than Yorkshire's Food and Drink Ambassador, Gilly Robinson. She runs The Cook's Place in Malton, a school that informs, educates, and entertains in all manners of cooking. After cooking, we sat down for a quick chat and absorbed as much as I could during her full-day "feathered" class. We talk about game, butchery, and respecting ingredients. I also got the answer to the age-old question of how you are supposed to pronounce "Worcestershire" sauce. It's an episode you won't want to miss!

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Oliver Power is the owner and operator of Tusk and Antler deer stalking service in England. He is a wealth of knowledge about the deer species of Europe and hunting around the globe. After my first deer hunt with him back in 2019, I vowed to return for a small game hunting experience with him. After a night of modern-day "lamping" for rabbits with thermal imaging scopes, we discuss rabbits, hares, and the many different facets of hunting/conservation between America and Europe. "Brace" yourselves for a conversation that comes From The Back Burner!

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Eddie Nickens has chronicled a lifetime's worth of hunting and fishing exploits around the world in the pages of Field & Stream, Garden & Gun, and other magazines, and he's not done yet. In this episode, we share some laughs as I get to know more about my friend Eddie and how he gives back to the sporting life that has given him so much. Don't miss this great conversation coming at you From The Back Burner.

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Dr. Steven Alvarez is the nation's first "Taco" Professor at St. John's University. His Taco Literacy course delves into the stories of history, place, conquest, influence, immigration, and–most importantly–people through the lens of tacos. We discuss these ideas related to wild game tacos and the vital role they played in wild game cooking. Be sure to leave a review and share it with your friends. Check out the latest conversation coming at you From the Back Burner.

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On episode 176 of Randy Newberg's Hunt Talk Radio podcast, guest Alex Harvey made a comment that resonated with me and made me think. I invited him on the podcast to explore his thoughts behind why "Hunting is food culture" and what that means to him. We also talk about putting fresh eyes on the traditional pursuit of rabbits in the South and much more. A discussion that only comes to you From the Back Burner.

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This week on From the Back Burner Podcast, I hang out with Johan Magnusson (aka Big Swede) of Big Swede BBQ. After cooking a bone in coues deer ham on the Burch Barrel and testing his new "Bad Ass Game Boost" spice recipe, we sit down to chew the fat. Johan gives his take on the Burch Barrel, shares his Swedish roots on hunting and cooking, why he barbecues, and the origin of "Bad Ass" on all his labels. A conversation that comes to you–From the Backburner. Be sure to leave a review on Spotify, Apple Podcasts, or wherever you get your podcasts.

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