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.
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…
Trough the thick glass case of most Italian butcher shops in the Bronx lives an unmis- takable steak that makes an appearance on thousands of grills each summer. As a kid growing up there, I fondly recall seeing stacks of these delicious creations piled up at the shops, tempting everyone that passed by. I recall that once you opened the market door, the vivid fragrance of fresh garlic, cheese and herbs hit you almost immediately. And, it would be a total miracle if you actually left the shop without buying a few of these steaks for the week ahead. Generally…
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…
