High Plains Outdoors: Preparing Smoked Wild Turkey

Last week, Luke "ran out of time" telling about a recent night air rifle hunt he enjoyed on his buddy Jeff Rice's ranch in east Texas. This week, Luke recaps the hunt and goes into a bit more detail describing just how he and his buddies harvested the porkers after dark.

This week, Luke visits with us about a recent hog hunt he enjoyed close to home during what could be our last blast of Arctic air until next fall. Luke referred to this as his "last cold weather hog hunt of the season."

After 38 years of hunting wild turkeys, Luke has experienced turkeys doing some downright comical things. He gives us the "short version" of one of these experiences in today's show. 

Just a few days ago, Texas adopted a regulation that allows airguns for hunting big game this coming fall/winter. For the past seven years, Luke has been shooting and hunting hogs/exotics with air rifles.

This week on High Plains Outdoors, Luke tells us about a couple of wild pigs he killed near his house last week. He prepared them "Old School", over an open pit, cooking with oak and hickory wood.

While bigger wild hogs are great eating, there is nothing in the wild that compares to the flavor of young pigs cooked slowly over coals. When making sausage or ham, Luke usually targets bigger hogs but for some awesome 'old school" BBQ, nothing beats a pig weighing 30-50 pounds.

Join Luke at the campfire in front of his cabin this week and learn one of his simple, but very tasty camp recipes.

We don't always have a lot of time for cooking on fishing or hunting camps, but this tasty recipe takes canned beans and sausages to the next level!