6 Dutch-Oven Recipes
You’ll love these mouthwatering Dutchoven recipes from the renowned Blue Sky Sage ranch in Big Piney, Wyoming.
HHorse-camping cuisine doesn’t have to mean hotdogs and beans. With the help of a Dutch oven, you can create mouthwatering dishes everyone in your group will enjoy. The following sweet and savory delights are the creations of Bobbi Wade of Blue Sky Sage Horseback Adventures in Big Piney, Wyoming (307/260-7990; www.blueskysage. com). Wade was born and raised on a small family ranch, and is a thirdgeneration Wyoming native. She and her husband, Mike, own and run Blue Sky Sage.
Wade learned to cook with the help of Betty Crocker and homeeconomics classes. Over the years, she’s mastered the art of Dutchoven cooking with the help of family, friends, and several camp cooks who mentored her early in her career.
Blue Sky Sage ranch favorites include Dutch Oven Un-Chili and The Best Biscuits n’ Gravy. The chili recipe was passed down from a ranch neighbor, and she's tweaked it to suit herself and the guests who come to horse camp.
When pressed for cooking tips, Wade says, “I always line my Dutch oven with foil, double or triple thickness, especially for baking. It makes it easier to clean up and utilize your hot oven for several menu items.”
Wade also recommends that you keep various sizes of wood on hand. “This will help you control your heat.” she notes. Another heat-control tip: “Remove the ash from your coals. The ash actually cools the heat down.”
Here are six of Wade’s camp-friendly recipes.
Dutch Oven Un-Chili
2 pounds ground bison or elk 1 pound bacon, cut up small 1 large chopped onion 2 28 oz. cans pork and beans 2 15 oz. cans kidney beans or black
beans, drained 2 cups ketchup ½ cup brown sugar 2 tablespoons liquid smoke 6 tablespoons white vinegar Salt and pepper In a Dutch oven, brown the meat and bacon, and drain off the fat. Add onions, and cook until soft. Add all the other ingredients, blend well, and simmer over very low heat for 3 to 4 hours. Serve with Fritos, chopped raw onion, and grated cheddar cheese.
Bison ’n’ Brew Pot Roast
10-12 pounds sirloin tip roast 12 tablespoons flour (save the
leftover for later in the recipe) Salt and pepper 4 tablespoons shortening 2 cups strong coffee 2 cups Coors beer (other beer just
doesn’t taste right for this recipe) 4 bay leaves 12 small onions, whole 12 carrots, bite-size 10 medium-sized red potatoes 6 tablespoons ketchup Dredge the meat with 4 tablespoons of flour seasoned with salt and pepper. Sear the meat in hot shortening all the way
You’ll love these mouthwatering Dutchoven recipes from the renowned Blue Sky Sage Horseback Adventures in Big Piney, Wyoming. BY CATE LAMM PHOTOS COURTESY OF BLUE SKY SAGE HORSEBACK ADVENTURES
around. Add the coffee, 1 cup of beer, and the bay leaves. Cover and simmer 4-plus hours. Add onions, carrots, and potatoes. Cook until the vegetables are tender. Discard the bay leaves. Remove the meat and vegetables from the Dutch oven; keep warm. For the gravy, skim fat from the juices, then measure 3 cups of the remaining liquid; add more beer, if needed. Add a few tablespoons of the flour in which you dredged the roast, plus the ketchup. Stir in the remaining beer, cook and stir a few minutes more until thick. Serve the gravy with the meat and vegetables.
The Best Biscuits ’n’ Gravy The Best Gravy Ever
2 pounds ground beef or buffalo Shortening or fat (such as coconut oil or
butter) 3 cans evaporated milk Garlic salt and black pepper Brown the ground meat. Add a little coconut oil or butter if the meat is very lean so it won’t stick to the pan. Sprinkle browned meat with one-half to one cup of flour, and stir until browned a little and sticky. Add milk, and cook over low heat until the gravy starts to thicken. Add water slowly as you cook to get the gravy to the consistency you prefer. If the gravy gets too thin, shake a little flour and one-half cup cold water to mix, and pour the mixture into the gravy to thicken it back up. Season with a little garlic salt and black pepper. Serve over warm biscuits.
4 cups flour 8 teaspoons baking powder 1 teaspoon cream of tartar 1 teaspoon salt 4 tablespoons sugar 1 cup coconut oil, solid 2 eggs 1¹/ cup buttermilk
3 Sift the dry ingredients together into bowl. Cut in shortening, and blend by hand to a meal-like consistency. Add the milk and eggs, stir until stiff. Knead a half-dozen times, then roll out dough a half-inch thick. Cut with a clean tin can the size you want your biscuits. A tuna can works well. Bake in a foil-lined Dutch oven until lightly browned at about 450 degrees for about 8 to 10 minutes.
Good & Gooey Easy Cinnamon Rolls
2½ cups warm water 2 tablespoons or packages of yeast 1 box yellow cake mix 4½ cups flour 1 cube butter 1 cup brown sugar Cinnamon 1 cup chopped pecans or walnuts
(optional) 1 cup raisins (optional) Dissolve yeast in warm water. Add the cake mix and flour, then knead well. Let rise until double in bulk. Knead down one time, then let rise until double again. Roll to one-quarter-inch thick, and spread generously with softened butter, sprinkling brown sugar and cinnamon over the butter and raisins or chopped nuts (optional). Starting from the long side, roll up like a jelly roll, and cut off slices onehalf-inch thick. Place slices in well-greased, foil-lined Dutch oven covered with Good & Gooey Syrup (below), and let rise about 15 minutes. Bake at 350 degrees for 15 to 19 minutes. When done, invert rolls and syrup onto platter or fresh foil. Note: This dough will keep in the refrigerator for a week. Allow the dough to reach room temperature before using.
Good & Gooey Syrup
Bring just to a boil 1 cube of butter, onehalf cup of white syrup, and 1 cup of brown sugar. Remove from heat, and pour into the bottom of a foil-lined Dutch oven. Let syrup cool a bit before setting in the sliced rolls (above).
Sausage and Egg Bake
Prepare the night before: 2 pounds ground breakfast sausage 18 eggs, beaten well 3 cups evaporated milk 1½ teaspoons dry mustard 3 cups plain bread croutons or bread
cubes 3 cups grated cheddar cheese Brown the sausage and drain well, pat dry with paper towels, set aside. Beat the eggs thoroughly. Add milk, salt, and mustard, and blend well. Fold in the bread cubes, then add all but one cup of the cheese. Line a Dutch oven with heavy-duty foil, and spray it with vegetable-coating spray. Pour the egg mixture into the Dutch oven. Sprinkle cooled sausage over the eggs, top with the remaining cheese, and chill overnight. The next morning, bake for 45 minutes to 1 hour at 350 degrees. Let stand five minutes before serving.
12 large green or tart apples, peeled and
sliced 1 cup packed-brown sugar 1 cup flour 1 cup oatmeal 1 stick butter 1 teaspoon cinnamon 1 teaspoon nutmeg Grease a foil-lined Dutch oven with 1 tablespoon of butter. Place apples in the bottom of the oven. Mix all other ingredients together to form a coarse meal, and sprinkle over the apples. Bake in Dutch oven over medium heat and coals for about 20 to 30 minutes or until apples are tender and the crust is lightly browned. Serve with homemade whipped cream or ice cream. TTR
Horse-camping cuisine doesn’t have to mean hotdogs and beans. With the help of a Dutch oven, you can create mouthwatering dishes everyone in your group will enjoy.
Bison ’n’ Brew Pot Roast
Dutch Oven Un-Chili
“I always line my Dutch oven with foil, double or triple thickness, especially for baking,” says Bobbi Wade. Cate Lamm, The Trail Rider’s editorial assistant, trail rides on her rescue horse, Banjo, a drafthorse crossbreed. Read her rescue-horse blog on TrailRiderMag.com.
The Best Biscuits ’n’ Gravy