Deer Camp Dinner Diaries

Cajun-fried Largemouth Bass

Cajun-fried Largemouth Bass

By Tim H. Martin

Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnight. Allow fillets to drip-dry in a strainer before seasoning. Put 10 oz. Cajun Fish Fry Seasoning Mix in a flat... READ MORE

Tasso: America’s Great Unknown Secret Ingredient

Tasso: America’s Great Unknown Secret Ingredient

By Tim H. Martin

So, what is tasso? I believe it’s the best-kept secret ingredient in all of American food culture. Unless you’re from the Cajun Country of southern Louisiana, you’ve probably never heard of it — even my spell-checker doesn’t recognize the word! Tasso (pronounced TAH-so) is heavily smoked pork shoulder with a spicy crus... READ MORE

Pork Ribs à la Buckmasters

Pork Ribs à la Buckmasters

By Tim H. Martin

Recipe Courtesy of Buckmasters’ Big Mike Foster The Buckmasters family knows him affectionately as Big Mike. He’s the grillmaster for our company gatherings and the guy with the closely guarded method of cooking pork ribs that puts restaurants to shame. Mike Fosters’s ribs are so tender you can slide one in your mouth, pull out a ... READ MORE

The Gumbo Paddle

The Gumbo Paddle

By Tim H. Martin

Heirloom Tool For Rowing Rivers of Roux. I'm one of those cooks who's difficult to buy gifts for because I already have pretty much every kitchen gadget there is. While surfing Facebook last December, I saw a rustic hand-carved gumbo paddle and immediately knew I had to buy one. I learned they are hand carved by Scott Harris, a dentist and craftsma... READ MORE

Pinwheel Steaks & Gravy

Pinwheel Steaks & Gravy

By Tim H. Martin

Based on recipe courtesy of Deb Boyer of Dakota Outfitters. Ingredients: • 6-10 tenderized beef or venison steaks — *In some places, they’re called cube steaks, but this doesn’t mean to cut into cubes! The pounded or tenderized meat should be roughly hand-sized, approximately 1/2 inch thick and large enough to roll with stuff... READ MORE

Crescent City Shrimp Creole

Crescent City Shrimp Creole

By Tim H. Martin

New Orleans’ prodigal son re-creates signature dish. — Recipe by Tim H. Martin Preliminary Directions and Ingredients: First, peel and devein 2 1/4 pounds raw shrimp. Also, finely chop 1⁄4 cup green onions (green stems for garnish, white bulbs for the roux) and 1⁄4 cup parsley. Reserve a portion of the parsley and green oni... READ MORE

Copyright 2017 by Buckmasters, Ltd.

Copyright 2015 by Buckmasters, Ltd