In today's advertising riddled world we are proud of the fact that we DON'T subject our loyal Team WildEats members to the invasive attacks of online commercials.
If you are unsure of the quality and reputation of our fine line of product just listen to those who have experienced the results of WildEats Products.
This is a collection of correspondence that we've received over the years from loyal "Team WildEats" members.
John,
I bought some of the control burn chili and juniper rub a couple of years ago. You also explained to me how to dry age....Wow what a difference. I currently work with the boy scouts and love to feed them wild game. They can't get enough of the deer, elk and buffalo that I feed them. Some of their mothers have asked me what I do because they rave about what I cook and don't like their mothers cooking. Even lifelong hunters don't believe me when I tell them what they are eating because they say it doesn't taste wild. Thanks for the advice and the products. They have made me quite the culinary hero in the field.
Scott
Layton, UT
John - stopped by your booth yesterday at the International Sportsman Expo show in San Mateo - tried your Juniperberry & Peppercorn rub on some venison steaks tonight - outstanding!
John,
I just wanted to let you know how much we love your Juniper berry Peppercorn Rub. I've served it on elk to more people than I can count. The standard response is "Wow! This is awesome! What's on the meat?" I don't think I've prepared elk any other way since I found your rub 10 plus years ago. I hope your business is booming. I want a long-term supply of this stuff.
Sincerely,
Lee Jenkerson
Hey John,
I'm not sure if you remember me, but I came by your booth at the San Mateo ISE and told you I was entering a chile contest at the Harley shop in Vallejo. You sold me a package of your Controlled Burn chile mix and gave me a few pointers, including the difference between real California Zinfandel and the white stuff some yuppies made up.
Anyway, you can add another Blue Ribbon to the Controlled Burn collection. I took 1st place with my entry. I didn't have any wild game so I used Tri-Tip instead, with Merlot. There were 24 entries total, and 5 judges. One of the judges told me after the contest that it was difficult choosing 2nd and 3rd place, but it was unanimous among all of them that my (our) entry was the hands down 1st place winner. She said none of the other entries came close to perfect blend of flavor that Controlled Blend had. Thought you might like to know.
By the way, 1st place prize was 300 Harley Bucks, so thanks.
Jeff
WILD About WILDEATS
I was getting ready for my annual trout fishing trip to a lake in the Sierra Nevada Mountains this past June when I realized I was out of one of the required items for the trip. I no longer had any Hunter Sausage in the freezer.
The group of guys I go with on this adventure always pride themselves on bringing special food items to have before the evening meals. My Hunter Sausage has always been a favorite.
My son and I were lucky last year and drew California Pronghorn Antelope tags. There were still plenty of packages in the freezer so I grabbed a couple of packages of loin steaks and pulled a bag of Juniperberry & Peppercorn Rub from the cupboard.
In the afternoon on the first day of the trip I pulled a package of antelope out of the cooler and liberally applied the rub, I then wrapped it back up and put it back in the cooler. In the early evening we started up a small barbecue grill and I put on the antelope steaks. They were small so it only took seven minutes total for turning, then pulling them off the grill.
What happened next is hard to describe, but my mouth is watering just thinking about it. To say this item was a hit, would be like saying a 30-inch mule deer is just a legal buck. Everyone in the camp raved about the taste. The next night was the same reaction, plus I was told in the future to leave my Hunter Sausage home — just bring the antelope and that fantastic rub.
Everyone wanted to know where I had bought the Juniperberry & Peppercorn Rub. I explained I had picked it up at the ISE Show in Sacramento last January from the WILDEATS booth.
If you want people to rave about game you take this year, first make sure you do a really good job of cleaning your animal and caring for the meat afterwards. Then take some of the tender cuts, like the loin, and rub in the WILDEATS Enterprise's Juniperberry & Peppercorn Rub. It won't matter if it's a buck or doe, you'll make Boone and Crockett in the kitchen.
If you can't wait until the next ISE Show, you can order online from www.wildeats.com or call toll free to 1-800-950-EATS.
Looks like I'll have to be extremely lucky in the draw again or head for Wyoming to put more antelope in the freezer. Hold on a minute — deer have loins too! I better get my bow and rifle ready for this year's seasons.
Jerry Springer
WesternHunter.com Editor
JOHN,
I JUST WANT TO LET YOU KNOW HOW MUCH WE ENJOYED YOUR CHILI-SPIKED
VENISON MEATLOAF WITH ROASTED POTATOS RECIPE THAT I GOT FROM YOUR
WEBSITE.
THIS IS ONE OF MANY RECIPES I HAVE GOT FROM YOU THAT I HAVE GOT THE
PRIVELAGE TO SHARE WITH MY FAMILY AND FRIENDS.
THE LATEST JUST HAPPEN TO
BE THE VENISON MEATLOAF...VERY GOOD! WHAT A GREAT WAY TO PREPARE IT AS I
HAVE PLENTY OF DEER BURGER TO EAT UP. EVEN FOR THE FEW THAT REALLY DON'T
CARE FOR
VENISON IT HAD ABSOLUTLY NO "GAMEY" TASTE.
I HAPPEN TO HAVE THE WILDEATS
S.F.PEPPER RUB AND THE CONTROLLED BURN CHILI RUB FROM YOU AND THINK THAT
WAS DEFINITLY A GREAT ADDITION! LAST FALL I HOSTED AN ANNUAL STRIPER
DERBY,WHICH I DO EVERY YEAR AND MY WIFE (MONYA) MADE A HUGE BATCH OF YOUR CHILI RECIPE AND IT WAS A BIG HIT, EVERYBODY REALLY LOVED IT AND I SHOWED QUITE A FEW PEOPLE OF YOUR RECIPES/SPICES ETC. I JUST WANT TO THANK YOU.
KEEP UP THE GREAT WORK WE LOVE IT!
THANKS AND GOOD HUNTIN' TO YA!
SHON LOGAN
Hey John,
Thanks for the lifetime discount card, it's now my goal to buy enough stuff to make you regret giving it to me! Seriously, since being turned on to your rubs I've been a big fan and have sent dozens of people to your site...I just hope they're buying. Looking forward to trying the chili blend for the first time (I bought the 40 oz. "knowing" it would be good). Keep up the good work and I'll keep up the grilling and dry rubbing.
Best,
Andy Dunnigan
Hi John, this is Tammy.
That was THE MOST INCREDIBLE meal I have ever had the privilege of eating!!!!!!!!!!!!! WOW, WOW, WOW! Everyone I spoke to thought it was awesome, as well!
Thanks, Tammy
Chef John,
Where can I find your Book?
I'm ordering one today!
Please keep me on your list for when you release a revised edition of this book, or publish any new books. You have great products and I enjoy your seminars tremendously...
Thanks!
Patrick Burns
