Outdoor Kitchen

Cold-weather comfort food
Dehmer, Kurt
Slow-cooker tactics. 
Kenji J. Lopez-Alt
A tasty fall recipe.
vegetables, seasonal, winter diet
Walters, Dr. Lou
An omnivore’s delight.
Wild Game, Elk, Antelope, Mule Deer
Helm, Colleen
Pairing fall's harvest.
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 >>
Kurt Dehmer
The other, other white meat
cooking fish, fish by the fire, cleaning your catch, fishing in Montana
Kuntz, Steve
A guide to gutting your fish
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 >>
Chad Kimm
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 >>
Ty Hill
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 >>
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 >>
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 >>
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 >>
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