Beyond The Bench

Hunter in orange cap walks through pine woods with two dogs, one black and one white, during a late season upland hunt.
  • In the Wild
  • Profiles

Late Season in the Uplands: Tips from Durrell S...

Jon Marquez

Late-season upland bird hunting brings unique challenges and rewards. From understanding bird behavior to refining teamwork with your dog, Durrell Smith shares essential tips for hunting in colder temperatures and...

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Gloved hand holds a knife near charred squash over glowing embers, capturing the rustic fire-roasting process.
  • Recipes

Chad White's Fire-Roasted Buttercup Squash

Jon Marquez

Accompanied by pomegranate molasses and celery leaf, this smoky and tender squash recipe is a perfect side for that cowboy steak or pork tomahawk that's resting on the cutting board.

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Two raw bone-in steaks garnished with rosemary on butcher paper, with a chef's hand and knife ready for prep.
  • Recipes

Chad White's Fire-Roasted Bone-In Cowboy Steak

Jon Marquez

This fire-roasted cowboy steak, enhanced with Chef Chad White’s Brisket Bomb Rub, delivers a robust and flavorful experience with a smoky crust and juicy, tender interior—a true showstopper!

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Vibrant winter pear salad with watermelon radishes and almonds in a rustic wooden bowl on a warm table.
  • Recipes

Chad White's Winter Pear Salad

Jon Marquez

This Holiday Pear Salad offers a delightful balance of sweet, tangy, and spicy flavors, enhanced by the freshness of torn herbs and the subtle heat of Urfa biber.

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Charred turnips sizzle on a wire grate over glowing coals, capturing the rustic, smoky essence of outdoor cooking.
  • Recipes

Chad White's Fire-Roasted Turnips

Jon Marquez

Charred for texture and smoky, fire-grilled flavor with a soft center, these turnips are the perfect accompaniment to a hearty protein.

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