By David Draper

With all the hearty things you can cook up in camp, it might be easy to forget about a sweet treat to cap off your fireside feast. But desserts needn’t be an afterthought, says Steve McGrath, Camp Chef marketing manager (camp​chef.com), who serves up these delicious, and easy, dessert ideas.

By David Draper

Can we all please stop drinking the Toby Keith-spiked Kool-Aid and admit that his little ditty “Red Solo Cup” is the worst song ever written, bar none. I would rather listen to “Pac Man Fever” on repeat than hear another drunk co-ed slur through the chorus while splashing warm, stale beer down, as Keith so eloquently puts it, “the front of my back.”

While I can appreciate the form and function of a red Solo cup, the unfathomable popularity of such a stupid song (or pretty much any Toby Keith song) has not only further eroded my already-thin faith in humanity, but also forced me to boycott the crimson cups on principle alone. This leaves me with a few alternatives for my summer cocktailing.

By David Draper

If you were to rank fish in terms of flavor, walleye and halibut would definitely break the top five, if not right into the top two spots. The thing about each mild, white-fleshed fish is they’re great vehicles for all sorts of flavor profiles and preparation techniques. Both get some special treatment this week, one from south of the border and the other from the epicenter of haute cuisine: France.

By David Draper

I know this goes against the horn-happy hogwash shown on what passes for outdoor television, but when I’m after an animal, especially when it’s a species I haven’t hunted before, I’m not counting antler inches before I pull the trigger. Instead, I’m thinking about how that animal is going to taste. So when I got a chance to hunt axis deer in south Texas last week, I was excited to finally get the chance to bite into an animal that’s widely praised as the best game meat on the planet.