Andy Moeckel is well known in the hunting and conservation community as The Flip Flop Guy and his unique cooking style called the Flip Flop. He has turned a culinary technique, that has been passed down for three generations, into a thriving business that sells a full line of sauces, spices, flip flop mops, and even whole bone in Maui Nui Venison legs perfect for Flip Flop.

It all started with his grandfather, Al Giddings shortly after WW II when he got off the ship in San Francisco and decided to join the California Department of Fish and Game in 1948. He became the main warden for the North Bay area, Marin, and Sonoma counties. He knew all the ins and outs of Marin county’s big game hunting, from mountain lions that he issued bounties on, to blacktail deer.

In his time spent in west Marin, Al helped oversee fish ladders coming into the streams for the spawn as well as became familiar with all of the local hunting clubs and ranches. It was at a small sheep ranch in Nicasio, CA where it is believed that he picked up this amazing style of cooking from a Portuguese rancher. This family would do entire sheep legs on a spit and feed their families and local community. Al being the outdoorsman instantly had the idea that, “if sheep is this good…venison will be better.” And it is…

Andy is a third generation Flip Flopper learning the technique from his grandfather and father. Andy performs Flip Flop BBQs around the country for special events as well as industry and political celebrities.

In this episode of Sheep Fever, Co-Host Gray N. Thornton talks with Andy about his past, an amazing turn of events and life challenges, Flip Flop cooking, sheep hunting, gear, calibers, long range shooting, and Andy’s recent role as Sales Director for Best of the West Arms out of Cody, WY.

This episode has plenty of short dirt roads, unanticipated nuggets, and antics you will be sure to enjoy! For more information on Best of the West visit www.bestofthewestarms.com. For more information on Flip Flop visit www.flipflopguy.com.