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. 

Bentley, Jay
Between Yellowstone Park in the south, Ted Turner in the middle, the National Bison refuge at Moiese in the northwest, and all of the smaller bison-ranching operations in between, Montana has become a virtual bison factory. Read more >>
Hill, Ty
I’m a hunter and a chef, and I like to eat wild game. My preferences—in order—are antelope, deer, and then elk. The backstrap is the king’s meat. Incredibly tender, juicy, and flavorful, with no gaminess—when butchered, frozen, thawed properly, and cooked at extremely high heat. Read more >>
Dehmer, Kurt
As the old joke goes, whitefish are great smoked, but they’re hard to keep lit. That’s right: smoked whitefish—something many fisher folk have heard of but have never actually tried. Read more >>
Wantulok, Tara
Camping doesn’t have to be hot dogs on a stick. There are hundreds of easy recipes that can turn a campfire meal into a mouthwatering feast, whether you’re out in the backcountry or just car camping. Read more >>
Menges, Brian
A barbecue party is an awesome social event: laughing with your friends, grabbing beers out of the cooler, sharing big bowls of snacks. Everything is going great… until you get to the main course. Read more >>
Krueger, Ryan
If you like cooking outdoors but aren't exactly Bobby Flay when it comes to technique, then this book might help make your next blaze a little more enjoyable. Read more >>
Schultz, Briana
Summer is here—it’s time to break out the barbeque, dust off the flip-flops, pop open a cold beer, and round up your friends. Summer's arrival also marks the beginning of the Copper River salmon season. Read more >>
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