Food & Drink

Krueger, Ryan
The great burrito battle.
Kayaking montana rivers, montana made beers,
Lea Brayton
The best watering-holes by activity. 
the editors
Didn’t git yer elk last hunting season?
Byerly, Travis
So you’ve hung up the waders and put on your apron… now what should you do with that hard-won fish? Try this flavorful preparation and have your catch ready for the table in 20 minutes. We use it for salmon here, but it’ll work just as well spicing up your fresh-caught trout.   Read more >>
Reed, Molly
While “brewing” in Bozeman usually brings to mind pints of handcrafted beer, local coffee roasters add their own meaning to the art of Montana brewing. Here are some of our favorites. Ghost Town Coffee Roasters 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 >>
Lach, Devon
With more and more food-production designations and corresponding specialty labels, it’s getting hard to tell what exactly you should be eating. What do all the terms and grocery-store labels mean? In an attempt at truth in advertising, here’s what to look for when you’re shopping around. Read more >>
Beaudoin, Kate
Whether you’re a classic Wild Turkey–drinkin’ hunter or a more sophisticated Cosmopolitan-quaffer, Bozeman has some great spots to relax—or celebrate—after a day in the field. Here’s where to get your drink on après-hunt. Colonel Black’s and Zebra Cocktail Lounge 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 >>
Bibbins, Jennie
On warm summer nights, there’s nothing better than a big, juicy burger. But if you’re looking for something a little different than a standard beef patty, how about lamb? With a Mediterranean twist, this burger has been a lunchtime hit all season at Olive B’s. Read more >>
Keyes, Fletcher
Since the Microdistillery Act of 2005—a state law removing Prohibition-era restrictions on distilling—Montana has become a hub for producing quality, handcrafted spirits. Read more >>
Mrazz, Kyle
Springtime is back, which means one thing: the fisherman (or fisherwoman) in your life will be coming home with a creel full of fresh fish. Here’s a simple and delicious way to prepare your next meal.  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 >>
Sundborg, Caitlin
Feelin’ hot, hot, hot! If you’re looking for a little somethin’ to tickle your taste buds, give Oso Loco a try. This versatile sauce goes great with tacos, eggs, chili, or anything else you feel like spicing up. Read more >>
Warren, Becky
Although any season is a good season for a local brew, fall is perhaps the best. Oktoberfest-style beers typically have higher alcohol content, but these days the name refers to almost any beer of the fall season. 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 >>
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 >>
Hill, Ty
I rarely barbeque trout caught in the local rivers and streams, especially in summer, because the flavor and texture of the meat seems to diminish with the warmer waters. I prefer to harvest trout from colder water via ice fishing (and ice off-casting in early spring). Read more >>
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