"Dead Meat" is about finding interesting people who have a passion for making some of the ugliest critters taste delicious.
Scott gets back together with a few good friends in search of some of the lesser eaten fish in the Sacramento River Delta. Common Carp. They've got a reputation for being slimy, foul-smelling fish that no one wants to eat.
Chef Leysath heads to Alabama for swamp bunnies. Download the FREE Dead Meat e-book at http://thesportingchef.com
It's the bear opener in Minnesota and Buddy Toepfer has waited five years for the chance to shoot a big one.
Scott Leysath heads west to The Big Island of Hawaii in search of feral cows and well-fed wild boar. He enlists the help of a popular chef to cook them.
Chef Scott explores both coasts. First up, invasive, toothy air-breathing snakeheads in Florida. Then, Northern California for rattlesnakes. Both are cooked and put to the taste test.
Chef Leysath travels to Florida in search of invasive, venomous lionfish off the coast of Ft. Lauderdale and hunts giant stingrays at night. Both are taste-tested with surprising results.
The chef goes behind the scenes at the World Champion Squirrel Cookoff in Arkansas and The Roadkill Festival in West Virginia.
Leysath targets American Shad near Sacramento, California. Known for being bony and mostly inedible, Chef Scott enlists the help of a fellow chef to show him how to cook them.
Scott Leysath hunts marsh hens in the salt marshes of South Carolina before meeting up with Laura Herriott on Sandy island who is challenged with cooking a mixed bag of critters supplied by the chef.
Chef Scott heads to Northern California to cook up some rattlesnakes.