grill guide, elk steak, venison, snapper,rooster, chicken
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Come summer, the deep freeze feels more like a treasure chest. The various cuts, chops, roasts, links, legs, fillets, and birds that’ve gone uneaten—quite possibly, let’s be honest, because we’ve grown tired of our usual cooked-inside-the-kitchen recipes—take on new life and appeal. Why? Because summer is grilling season. Suddenly, those small packs of frozen meat aren’t just meals in waiting; they’re excuses to invite pals over, get outside, and cook food over fire. Sure, plenty of us grill year-round, but summer—with its warmth, lightning bugs, baseball on the radio, and pure sense of freedom—adds flavors that can’t be beat. Plus, with fall and opening days around the corner, there’s no better time than summer to empty the freezer.

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Venison Tomahawk Chop

Utensils are optional for this bone-in backstrap steak. Get the Recipe for Venison Tomahawk Chops »
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Whole Snapper With Roasted Chile Pepper

A grilled whole fish is always a showstopper, and it’s not at all as hard to prepare as it looks. Get the Recipe for Whole Snapper With Roasted Chile Pepper »
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Beer-Can Rooster

An upland twist on a summertime favorite. Get the Recipe for Beer-Can Rooster »
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Killer Kebabs

While the names and ingredients may differ from culture to culture, the cooking method is universal—and so are the delicious results. Get the Recipe for Killer Kebabs »
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Elk Backstrap Steaks

We know it’s not easy to save a backstrap until summer, but this recipe from award-winning chef and hunter Tim Love ought to inspire you to try. Get the Recipe for Elk Backstrap Steaks »

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