Every year, we go out and scour the country far and wide for unusual wild ingredients. Then for one week we stew them, grill them and smoke them — and you get to eat them. It’s Grills Gone Wild, folks, a celebration of things you might not think of eating cooked in such a way that you just have to put them in your mouth.
This year, we have found you alligator, moose, beaver and wild Canadian halibut. And they’re hot and ready to go, so don’t delay on tasting every one:
