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Sportsman Issue
Hunt like a Man, Cook like a Chef, Eat like a King

The Dish: Charcoal-Grilled Pheasant

Pheasant has flown across the world, landing in dozens of cultures' kitchens over the centuries. And for good reason: it's delicious. Bryce Shuman, head chef at NYC's Betony, provides a step-by-step guide to cooking pheasant over a charcoal grill.

Fundamental techniques for grilling

Grilling Basics from The Meat Hook Butcher Shop

Whether you have a cheaper grill or a top-dollar wood-fired jam, one thing should be made clear: grills don’t cook steaks by themselves. Tom Mylan, owner of The Meat Hook in Brooklyn, NY, explains in this excerpt from his book.

The Magnum Opus of Grilling

The Dish: The Man Steak

Comprised of the sirloin with all of its various muscles intact (including the tenderloin), the Man Steak is a beautiful thing to behold. Tom Mylan, owner of The Meat Hook, a whole animal butcher shop in Brooklyn, NY, shares a recipe for one from his cookbook.

Vice President of Product Design at Kalamazoo Gourmet

30 Minutes With: Russ Faulk

Plenty of guys think they’re grill masters. But Russ Faulk, vice president of product design at Kalamazoo Outdoor Gourmet, actually happens to be one. After asking him to add his personal notes to our tips for mastering the grill, we caught up with him to talk about life, family, battling squid and American craftsmanship.