Outdoor Kitchen

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 >>
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 >>
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 >>
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 >>
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 >>
Briana Schultz
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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