Growing up in Georgia, my father was a big part of why I loved the outdoors. He passed away when I was 16 years old, but he had a huge influence on my life. He instilled in me the importance of the outdoors. And I had a great aunt and great uncle who were very active in the archery community in the 80s, and my aunt was a skilled bowhunter.
There was a time when Nick Hoffman seemingly reached the apex as a musician, spending 12 years as Kenny Chesney’s fiddle player playing in sold-out stadiums before tens of thousands of fans. It was a wild ride.
An avid outdoorsman who enjoys hunting and fishing, especially with his son, Walker, Chef David Bancroft is the chef and owner of two popular restaurants—Acre and Bow & Arrow—both in Auburn, Alabama. He has been a 2016, 2017, 2018, and 2019 semifinalist for the James Beard Foundation’s Best Chef: South. He won Food Network’s Iron …
Shooting’s biggest cartridge introduction in decades is getting off to a powerful start with Federal Premium® HST®. Federal’s all-new 30 Super Carry bridges the largest performance gap in handgun self-defense.
Poor venison, it seems to always get a bad rap for its “gamey” flavor, for being over cooked, or for its use in a boring recipe. Well folks, it’s about time someone showed you that there is more to venison that just grilling the backstrap or making a popper. Don’t get me wrong, sometimes you …
Begin with a properly seasoned cast-iron skillet. Keep in mind that it does take a bit longer for a cast-iron skilled to reach proper temperature, and it does not distribute the heat as well as other cookware. However, there is a way to get consistent heat results every time.
Inside The Place on Buffalo’s Lexington Avenue, it never doesn’t feel like Christmas. Walking through the front door is like stepping into your family’s living room, where happy, smiling people immediately toast a mug as soon as you sit down, hanging your coat onto the back of a barstool. Friday fish fry specials—another great Buffalo …
Outdoors Allie Cooks Venison: Hunting influencer embraces the ‘gamey’ flavor of wild meat. Growing up in the suburbs of Pittsburgh, Allie D’Andrea wasn’t a hunter. Heck, at one time she didn’t even like venison. But in the end, Outdoors Allie cooks up venison. But all that changed when she accompanied her boyfriend at the time—Nick …
Even casual listeners of Riley Green’s music know how much he loves his home state . He pretty much wears Alabama on his sleeve, and it seems like there’s a good chance he always will. Riley Green feels at home in the Black Belt.
With such a big, booming voice answering with a hearty hello, it was natural for callers to assume they had the man of the house on the other end of the line. Thinking back on it still makes Trace Adkins smile. “I think I was about 14,” Adkins recalls.
There is just something alluring about a glass-windowed dry-aging chamber. From Los Angeles to Manhattan, from Tokyo to London, restaurants offer dry-aged steaks to diners who happily pay premium prices—and for good reason—they taste delectable. So why not dry age your venison? Last year, one Vegas restaurant, Wally’s, served up the ‘most expensive steak ever …
That classic sound, brawny and melodic, is evident on the two songs (“Picture Frames” and “Nothing But Love Songs”) that have already seen tremendous success as advance singles.
Hook & Barrel is a bi-monthly lifestyle magazine for outdoorsmen. Our publication focuses on hunting and fishing, style and trends, and outdoor culture, through articles on celebrities, food, drink, fitness, music, travel and adventure.
