Author: 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.
When I picked up my first bow in the late 1990’s, the options for accessories were slim pickin’. Back then, even the process of choosing your next bow wasn’t one that usually took more than 15 minutes. All that you really had to choose from was whatever shot the best from what they had in stock. And, similar to the bows, options for bow sights were equally as simple between a fixed pin or if you were an experienced treestand hunter, maybe a pendulum sight(now I sound old, I know). And when it came right down to it, either sight…
How does the old saying go, “If you do the same thing, you’ll end up with the same result”? It’s tough for me to say, but for the last few seasons, I have become a complete creature of habit in the Whitetail woods, and that doesn’t sit well with me. I’ve relied so heavily on trail cam information that I have practically forgotten how else to gather intelligence. This past season, I decided to change things up by getting back to using some of the methods that led to past success. When I hunted the Northeast, I almost always used…
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…