If you haven’t heard of Adam Perry-Lang, take a few moments to do a little research. The chef-turned-pitmaster has a ton of great info on advanced techniques and recipes for barbecuing meat, which can all be translated to wild game. You can find them on his Website, on YouTube, and in his three books.
Most recently, he teamed up with George Dickel Tennessee Whiskey to investigate the history and heritage of both great barbecue and good whiskey. In the second video in a series, Perry-Lang visits Richard Furrer of Door County Forgeworks near Sturgeon Bay, Wis., to see how Furrer creates Damascus steel kitchen knives.