Rick Matney

Who doesn't love Flamin’ Hot Cheetos? While using this popular snack may not be the most sophisticated way to cook pheasant, it does provide a unique flare. This recipe is for an entire bird but it can be used with any part of the bird. The Cheetos breading will keep the bird moist, add some crunch...

Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...

In the early 1900s, immigrant workers in the stockyards of Chicago would take home tough cuts of meat that couldn't be sold. They would slowly cook these cuts in spices to become tender then slice the meat extremely thin. While in traditional recipes the meat is not brined, I find it's a useful step...

For many years, I have spent Thanksgiving week hunting on a friend’s ranch and I always enjoy Thanksgiving dinner with his family after the morning hunt. Every year, Aunt Jan bakes her stuffing in muffin trays. This makes for crisper, crunchier edges and less soggy stuffing. I’ve created my own...