Cooking Backyard to Backcountry
12 Techniques and 150 Recipes for Fabulous Outdoor Cooking
Make outdoor cooking more fun, more interesting, more delicious.
Cooking Backyard to Backcountry is a unique approach to memorable outdoor cooking. Whether you use a gas grill, a charcoal grill, or a wood fire, you’ll find special techniques—some new, some ancient—that will enhance your cooking experience.
Learn how to:
- Create crowd-pleasing barbecue the traditional way
- Fire up flavor by cooking directly on a wood plank
- Have great grilling anytime, anywhere, even on simple “grills for the hills”
- Bake anything and everything in a classic Dutch oven
- Prepare spectacular meals in a deep-pit barbecue
- Go primitive—and delicious—by cooking on a hot stone slab
- Boil up an unforgettable stew—or just a fabulous cup of coffee—using the Native American technique of stone boiling
- Cook with foil, spits, reflector ovens, and steam pits
Plus, the 150 mouth-watering recipes are tried and true family favorites that have been “field-tested” in backyards and backcountry camps. Many of them are sure to become your favorites, too.
If you want new recipes for the grill or want to learn entirely new ways to cook outdoors, this book is your guide to great times and great food.
Size: 6.5 x 8.5 inches
Author: John & Lori Rittel
A handful of color photographs illustrate Cooking Backyard to Backcountry: 12 Techniques and 150 Recipes For Fabulous Outdoor Cooking, a no-nonsense guide to the art of cooking outdoors, from crowd-pleasing barbecue to baking in a classic Dutch oven to cooking on a hot stone slab, over a steam pit, using Native American techniques, and much more. 150 tried and true recipes fill this "field tested" compendium. Cooking Backyard to Backcountry is an excellent choice for cooks of all skill and experience levels, and includes a wealth of practical information and instructions to balance its step-by-step recipes. "Lump charcoal can be ignited in the same way as briquettes, but it's best to avoid lighter fluids ... Fumes from unburned lighter fluid in cool spots can contaminate the food. You can usually light lump charcoal by piling it on top of wads of crumpled paper; this will avoid any possibility of petroleum fumes tainting the food."
—Midwest Book Review
Cookbook looks at range of outdoor cooking methods - The Billings Outpost
John Rittel and Lori Rittel, a brother and sister author duo, grew up on the Blacktail Ranch, a guest ranch in Montana, along with two other siblings, brother Eric, and sister Jeri. The four spent much of their childhood camping outdoors, packing into the backcountry, and even spent a summer living in a teepee in the mountains with their father, Tag Rittel, and a handful of other children from the Dearborn community. Their vast experience outdoors began as children and both continue to enjoy outdoor recreation and outdoor cooking.
John is a geologist, with many published papers in scientific journals. Lori has a master's degree in Food Science and Nutrition, and is a Registered Dietitian. The two decided to bring their experience and unique expertise together to turn their legacy into a book for others to learn from and enjoy.