The Sporting Chef Season 1, Episode 10: Little Smokies

Duck Primer

Chef Leysath gives his pro tips on how to make any duck taste delicious. Along the way, he picks up more tips on everything from Hank Shaw's Duck Breakdown, lighting charcoal the easy way, cooking duck in a food truck, deboning a quail, packaging fish and game for the freezer, and a Texas-style redneck ceviche. Lots of laughs, some great information and a cool Pellet Stove and Smoker to make your fish and game taste better.

Venison Stir-Fry

What's crispy, sweet, spicy and sour? Host Scott Leysath's "Crunchy Venison Stir-Fry." Find out how to put the crunch into this delicious dish. Also, Leysath checks in with his favorite fishmonger who explains the differences between shrimp and prawns just before dropping them onto a hot griddle, the best way to prep your meals before leaving for camp, Tiffany Haugen cans venison, Stacy Harris creates a stick-to-your-ribs sweet potato and venison dish and Buddy T has a sit-down with some mushrooms.

Fast, Hot, and Fishy!

Camp Chef's new Artisan Pizza Oven is put to the task with Elk Backstrap and fresh Coho Salmon by Chef Leysath. At 700+ degrees, it should be done faster than you can say, "Don't overcook it!" Tommy Gomes tears into a Leopard Shark and then cooks the good part, Chef Chris Logan shows why a fire extinguisher should always be nearby when he's cooking grouper, Cee Dub puts the cure to cast iron, you'll learn how to make any fish taste better and Buddy takes dead aim at the head of a prehistoric-looking fish.

Burnt Fish

Big Pot-O-Stew

Now That's a Tasty Burger!

Not Your Average Pizza

One Fish, Two Fish

Scallop Showdown

Yellowtail Times Two

Dutch Oven Cook-Off

Punt and Pull

Backstrap Blues

Scotch & Salmon

Feeding Frenzy

Upscale Quail

Venison on a Stick

Beauty & the Beast

Trout with Attitude

Fish Cakes

Collaboration Kitchen

Giving Back

Eye Opener