I’m so excited to try the rubs and sauces, everything sounds so good! I ordered Money, Cash Cow, Jalapeño Bacon & Granny’s BBQ sauce. Which one should I try first?? 🤤 Time to fire up the smoker.

Cooking wild game isn’t the same as cooking store-bought meat—and that’s exactly why it’s so good when you do it right. Wild game is leaner, richer, and a little less forgiving. But with a few key adjustments, you can turn venison, elk, duck, or wild hog into something incredible. Here’s how to get it right: 1. Respect the Lean Factor - Wild game doesn’t have the fat content of beef or pork. That means it cooks faster and can dry out quick. Cook to temp, not time—and don’t overdo it. 2. Add Fat = Add Flavor - Wrap it in bacon, cook in butter, or pair with a rich sauce. Fat is your friend here. Everything tastes better with bacon anyway. 3. Keep It Simple - You don’t need to mask the flavor—just enhance it. Salt, pepper, and a solid all-purpose rub (like your go-to Big Poppa Little Louie's blend) go a long way. 4. Low & Slow OR Hot & Fast—Choose Wisely - Tough cuts → low and slow (think shoulder, shank) - Tender cuts → hot and fast (backstrap, steaks) 5. Don’t Skip the Rest - Let it rest before slicing. That’s the difference between juicy and dry. Wild game done right hits different—clean, bold, and earned. What’s your go-to wild game—and how are you cooking it?