SACRAMENTO, Calif.– -(Ammoland.com)-Scott Leysath wants his viewers to never buy a canned Sloppy Joe mix again. His south-of-the-border rendition using ground venison and a few surprise ingredients will get viewers fired up on this week’s The Sporting Chef presented by Camp Chef.
Also, Leysath brings in a new Sporting Friend with the addition of Linkie Marais, a Food Network star and Season 8 finalist, who shows how to make lemon dill butter salmon sliders.
Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 12:30 p.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.
Leysath grinds venison and pork shoulder together to make his Sloppy Joe base, and then he starts adding in the Hi Mountain spices to make a sweet and spicy version he puts into a flour tortilla.
“You don’t have to buy the canned stuff from the store when its really simple to fry onions, peppers and spices together, plus add a little brown sugar and BBQ sauce for that sweet taste most Sloppy Joes are known for,” said Leysath. “I also add tequila to my mix, which gives it a unique, almost smoky flavor.”
Also in this episode: Susie Jimenez shows how to properly smoke peppers on the grill, Dan Dovel with Work Sharp gives a lesson on the knives every chef should own and Stacy Harris shares her Wild Turkey Piccata recipe.
The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/
The Sporting Chef, hosted by Scott Leysath, leans on Leysath’s 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also visit on Facebook at http://facebook.com/TheSportingChef and Instagram at http://instagram.com/sportingchef