Jess and her friend Shaundi Campbell meet up with guides from Juniper Mountain Ranch in southeastern Idaho to scope out an elk to cull from the herd roaming on their 12,000 acre property.
Jess and her good friends, Fort Worth pitmaster Joe Riscky and Chef Juan Rodriguez, prepare a traditional barbacoa feast.
Jess joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs.
Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of the migratory dove flyway.
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Jess heads to Oklahoma, where she takes aim at one of the state's estimated 1.5 million feral hogs.
Jess pitches in where Cylon Rolling Acres as owner Leslie Svacina runs her direct-to-consumer goat meat business.
Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.
With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
