Robby hosts today’s Tipsy Tuesday while Sam is deep in the Montana woods. On the guest mic is renowned Wild Game Chef, John McGannon of Wild Eats. Hunters are not getting the best possible taste and texture from their wild game unless they are dry-aging. This is an ancient technique mostly forgotten by today's run-n-gun society. Dry-aging helps hunters achieve the best tasting wild game possible. Robby has used these techniques for almost 20 years since attending John's seminar at Western Hunt Expo back in the day. They also talk about the steps from field to table to ensure the meat is properly cared for, and some hunter hacks to use if you don't have a walk-in cooler. Give it a listen and if you like what you hear, you can read more on John's website here https://www.wildeats.com/ You can find Robby’s books, Hunting Big Mule Deer and The Stories on Amazon here or signed copies from the Rokslide store here