“camp chef”

Camp Chef's Flat Top Grill advertises itself as a great way to feed folks fast. Does it live up to such claims? NRA Publications' Editorial Director, John Zent, decided to put it to work after a Virginia whitetail hunt last fall.

Featuring all-new slide and grill technology, Camp Chef’s new SmokePro SG can function as both a grill and smoker for game meat.

There's nothing like a hot meal after a hard morning's hunt. That's why Associate Editor Jon Draper and Digital Managing Editor Shawn Skipper made sure they packed some of Camp Chef's finest on-the-go cooking solutions when we decided to chase snow geese across the prairies of South Dakota. A hunt camp's kitchen, though, thrives on efficiency—which is why we were quick to acquire a Sherpa Camp Table and Organizer. Here are five things you need to know.

From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.

Swan is often given a bad rap as table fare, but this recipe will have you looking skyward for white birds with long necks and wide wingspans.

Contributor Brad Fenson shares a dish he learned on the Hawaiian island of Moloka'i: steaks served in a fusion between German schnitzel and Polynesian teriyaki sauce.

Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.

If you chase gobblers throughout the spring, you might be looking for new ways to cook and enjoy them. The light filling of vegetables and rich turkey meat in this spring roll recipe is sure delight to your taste buds.

This sweet and savory dish has a crispy texture that will leave a lasting impression on your family and friends, and can be prepared in under 40 minutes.