6 Dutch-Oven Recipes

Trail Rider - - NEWS - BY CATE LAMM

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.

But­ter­milk 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.

Ap­ple Crisp

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

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