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It starts with a simple problem: Texas weather is no joke. From there, the conversation turns into the kind of hang you want to be part of, bouncing from record breaking Texas heat and drought to why weather forecasting is still an inexact science, even with modern technology. Pete shares the unlikely origin story that takes him from six years in the Minnesota Twins organization to becoming the chief meteorologist at WFAA Channel 8 in Dallas, plus what viewers really need when storms are coming.

Then we pour the good stuff. We relive bourbon trips to Kentucky, including the chaos of bringing home a plane full of bottles, and we crack open a special pour with a story behind it: Daniel Weller. If you love bourbon, you will hear how rare whiskey turns into real memories when you share it with the right people.

We also get into what you came for: cooking. Pete walks through his go to Mexican brisket method on a Traeger, how he uses Meat Church recipes to plan weekends, and why pork steaks deserve a spot in your budget barbecue rotation. We wrap with outdoors talk from quail conservation to tower shoots, plus a few iconic Pete moments like “Everyone in McKinney is dead” and the Mr Freeze school closing gag. Subscribe for more, share this with your BBQ group chat, and leave us a rating and review if you want more guests like Pete.

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A two-week Canada trip sounds simple until you’re four hours north of Edmonton with no cell service, a truck dashboard in kilometers, and a bear stand that feels close enough to hear every breath. Matt walks through the full Alberta black bear hunt from camp logistics to the ethics of targeting mature boars, including how baiting setups help you identify a bear clearly and avoid shooting a sow with cubs. Christian Brewer joins with questions, jokes, and the kind of real family banter that makes the stories land, especially once the bourbon gets poured.

Then we get into the part most people debate but few actually do: turning wild game into food you’re proud to serve. We talk bear meat misconceptions and beyond and the specific methods of cooking that make it shine, including Jen Rivet’s smoked and braised bear ham that eats like pulled pork. Then, Matt breaks down our new recipe video, bear guisada, with extra tips on the seasoning, browning, simmer time, and why it tastes closer to beef than anyone expects.

The second half shifts to British Columbia and the West Coast Fishing Club at Langara Island in Haida Gwaii, that Christian was lucky enough to go on. We relive salmon trolling with barbless hooks, deep-water halibut battles, ugly-but-amazing ling cod, and the lodge experience that somehow delivers five-star meals in the middle of nowhere. You’ll also hear about Matt's experience cooking brisket on Traegers on a remote island, a fish-and-chips batter mistake we will never forget, and the perfect last-day fishing doubleheader that ends the trip.

If you enjoy hunting stories, fishing tactics, wild game cooking, BBQ technique, and practical recipes you can actually use, subscribe, share this with a buddy, and leave a rating and review.

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Super Bowl MVP. Eight-time Pro Bowler. And the owner of an organic, pasture-raised chicken company that’s trying to raise the standard for how poultry is grown. Von Miller joins us for a conversation that feels like Texas in the best way: honest, curious, and centered on family, food, and doing the work.

We talk about why his kids are his biggest accomplishment, how Texas A&M shaped his path, and how a poultry science class quietly became the foundation for Greener Pastures Chicken. Von breaks down what “pasture-raised” really means on their farms, including mobile coops that move every day so the birds get new grass, sunlight, and natural forage. If you care about traceability, regenerative farming, and buying better chicken without guesswork, you’ll leave with a clear picture of what to look for and why it matters.

From the kitchen, we get into how we cooked his birds and why simple BBQ done right wins: brining, seasoning, steady heat, and a glaze that doesn’t cover up the meat. Then we pivot into football life, including the mindset behind his Super Bowl MVP performance, what it was like stepping onto Dancing With The Stars at the peak of his career, and why being a great teammate is a legacy he takes personally. We wrap with hunting and fishing stories and a few Dallas-area shoutouts that any outdoors person will appreciate.

If you enjoy real talk with practical takeaways on BBQ, organic chicken, and elite performance, subscribe, share this with a friend, and leave us a review so more people can find the show.