The flat iron steak is a tender cut that, surprisingly, comes from the front shoulder where most of us think about tougher cuts and long cooks required to produce tender finished products. Today, I'm using a flat iron steak from a bull elk. This can be done with any venison, but the larger species are generally better as you need to split the steak along a tendon that runs the length of the steak. If you do this on a small deer, your resulting steak can be thin. This is a straightforward recipe with nothing more fancy than marinade and grilling the steak to a perfect medium rare.

Now that the summer heat has arrived, the grilling season is in full swing. It's also fishing season, so I'm grilling a whole flounder for the first time. I'm utilizing a recipe from Outdoor Indoor Texan that is very straightforward, but yields a delicious result that will taste like you worked much harder for such a tasty dish!

Link to Outdoor Indoor Texan Flounder Video
https://youtu.be/kwRGIu5e2ao?si=fWsjaQQlQNID2kvf

Summer grilling season is here and I utilize venison kebabs to bring vegetables into my meat grilling scene! This is an easy recipe that can be scaled for a large or small groups. In this episode I used a top round or sirloin cut, but you could also use backstrap for a more tender end result. The veggies can vary based on your personal preferences. I like to also add mushrooms and potatoes, but the potatoes require an additional step of parboiling to allow them to finish cooking at the same time as the other vegetables. Cut the meat into kebab size chunks and marinade them with your favorite marinade of choice, assemble on skewers (I use wood, so they require a pre-soak), grill until done and enjoy.