we sit down with Dean Johnson of The Tailgate Foodie to talk wild game cooking, food science, content creation, and how a Wisconsin ICU nurse turned a side hobby into a full-time business.

Dean shares the unlikely story behind starting The Tailgate Foodie, how social media changed the direction of his business, and why creating seasoning blends for venison, duck, turkey, and other wild game became a natural fit. We also dive into recipe development, balancing flavors for wild game, building a brand through organic content, and what it actually takes to create food videos that stop people from scrolling.

If you’re into hunting, wild game cooking, social media strategy, grilling, smoking meat, or just hearing honest conversations about building something from scratch, this episode is for you.

Topics include:

The story behind The Tailgate Foodie
Wild game seasoning and flavor pairings
Duck, venison, turkey, and upland bird cooking
Food content creation and social media strategy
Growing a business through organic video content
Wisconsin hunting and outdoor culture
Packers, Badgers, golf, and Midwest opinions

Follow Dean here: Instagram: @tailgate_foodie_recipes Website: The Tailgate Foodie

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