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Season 0 | Episode 0
When cooking Salmon, don't throw away the skins! The skin is high in nutrients and cooks up quickly.
The Camo Gourmet talks to you about one of the biggest abuses across the US; trying to cut meat with dull knives.
What is Camo Gourmet? It all starts with Tommy LeVasseur and his love of creating a healthy, organic lifestyle right in the kitchen.
The Camo Gourmet steps us through a fantastic dish this time when he shows us how to create his pork tenderloin with spicy puttanesca gravy.
Tommy LeVasseur discusses the working components of the new Trophy bag coolers system.
The Camo Gourmet shows you a quick recipe for Bison which is about 50% more lean than beef. It's an espresso rub with smoked paprika.