Outdoor Kitchen

Our guiding principle is to get outside as much as possible. That means eating outside too: in a dutch oven or a skillet, on the grill or the end of a stick. 

Montana steak, beef
Ax, Teresa
Douglas fir cold-smoked tenderloin.You can’t always hop in the car and hit the road for your steaks, and sometimes making beef in-house is the only option. But don’t fret—this recipe will make you the hit of your next BBQ. Read more >>
Steak, Beef,
Tucker, David
Sampling southwest Montana's beef. Read more >>
Grass-Fed Beef
Barnett, Elizabeth
The skinny on grass-fed beef Read more >>
Rabbit Stew, Rabbit Hunting, Montana
Bilverstone, Bill
Cooking cottontail. Read more >>
Cold-weather comfort food
Dehmer, Kurt
Slow-cooker tactics.  Read more >>
Kenji J. Lopez-Alt
A tasty fall recipe. Read more >>
gorp, trail food, Bozeman, Montana
Brayton, Lea
Fuel for the trail. Read more >>
vegetables, seasonal, winter diet
Walters, Dr. Lou
An omnivore’s delight. Read more >>
Wild Game, Elk, Antelope, Mule Deer
Helm, Colleen
Pairing fall's harvest. Read more >>
cooking fish, camp fire, how to cook fish, fishing in Montana
Hill, Ty
Since childhood, I’ve been addicted to fishing: spending the summer casting in ponds, lakes, dirty rivers, small creeks, and irrigation ditches. Read more >>
rafting, bozeman, montana, whitewater
Dehmer, Kurt
Like most fishermen, I happen to enjoy a frosty barley pop while engaging in my favorite pastime. Read more >>
Dehmer, Kurt
The other, other white meat Read more >>
cooking fish, fish by the fire, cleaning your catch, fishing in Montana
Kuntz, Steve
A guide to gutting your fish Read more >>
McCarthy, Chris
Have you ever enjoyed a Dutch-oven dinner and wanted to learn to cook one yourself? Well, Carsten Bothe’s Dutch Oven: Cast-Iron Cooking Over an Open Fire (Schiffer Publishing, $30) is the perfect cookbook to get you started. Read more >>
Rolfe, John
Wrapping a trout in tin foil might be nice when you’re out camping, but when you bring your catch home, try something a little more exciting. Read more >>
Kimm, Chad
Coffee is an integral part of life in the outdoors. From simmering on cowboys’ campfires a hundred years ago to the requisite cup before any early morning outdoor activity, coffee has always been there to give us a little extra kick. But why does coffee taste and smell the way it does? Read more >>
Hill, Ty
After you trim the prime cuts off your animal this hunting season, you’re going to have a lot of scraps. In fact, after bagging an elk, you can end up with over 50 pounds destined for the grind pile. What’s the best way to enjoy all this meat? Read more >>
Tomalavage, Jeff
Fall means wild game—and this season, try some fresh, exotic takes on preparing your bounty. Here’s a Mexican dry rub that works perfectly with elk steak, and a Hawaiian huli-huli marinade for your next duck. With these recipes, you’ll never look at big game or waterfowl the same again. Read more >>
Photo by Ryan Krueger
Reuss, Dave
We’re gathered around the back bar in John Bozeman’s Bistro, beer and wine in hand, eyeing the cauldron of antelope stew Chef Ty Hill has placed on the countertop. Ty grabs a white bowl from a stack, ladles in stew, and slides it to me. Read more >>
England, Mike
When trimming weight for backcountry hunting, stove and fuel are among the first items to go. Problem is, your minimalist alternative—that rickety, soot-covered cooking grate—leaves much to be desired come dinnertime. Read more >>
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