Author: Mike Reeber
Mike Reeber
Mike Reeber is a Chef, outdoor writer and hunting guide, based in the Texas Hill Country. As the Chef/Owner of the live-fire catering company, "Roaming Fire", Mike travels across the great state of Texas modernizing traditional recipes, while showcasing wild game as a main ingredient. Partnering with a wide array of farms and ranches throughout the state, Mike only sources ingredients which are harvested through sustainable agricultural practices in order to support the entire Roaming Fire menu. Over the years, Mike has been featured by several popular digital and print publications, including the Texas Trophy Hunter's Association, Tuskers and Wide Open Spaces. Mike also shares both hunting and cooking related content on his own site, NortheasternBowhunter.com. For more information on Mike's live-fire cooking rig, visit RoamingFire.co.
It’s hard to believe that the spring turkey season was nearly two months ago down here in Texas. Seriously, where does the time go? I sure hope that your spring longbeard season was successful and that success came a lot easier than it did here in the Lone Star State! For whatever reason, the birds decided to play a tight- lipped game of hide and seek across most of the state and that made for a very challenging season for many of us. Fortunately, I was able to convince two great looking birds to come in for a closer look…
Living in Texas, enchiladas come in practically all shapes and sizes. Some are the size of a small baseball bat, smothered in red sauce and covered with bubbling cheese, while others are a fraction of the size without cheese. Some are TexMex and others are more traditional Mexican. All I know is that I haven’t met an enchilada that I didn’t like. Shocking, I know. Though I love a good TexMex enchilada, the more traditional version is what I enjoy most. Typically, these are made with smaller tortillas and topped with a bold sauce, like molé or Colorado sauce. If…