The term "Dutch oven" has endured for over 300 years, since at least 1710.

A Dutch oven is perfect for braises because of how heavy the cast iron is, which helps it retain and distribute heat evenly. They are ideal for searing meat at high heat and maintaining low-and-slow temperatures for a long time.

Dutch ovens are the workhorses of pots.

They go from stovetop to oven with ease, making them ideal for braises, soups, bread, and more. Interesting enough, it was Paul Revere, the famous Patriot, who added legs to this particle container and flanged the lid to its design today.

You can use a Dutch oven on a wood stove or open fire cooking.

That was the case recently at Hood’s Western Adventures of Alberton. But actually, the family-run ranch is in Cyr as Owen and Kailey are the owners, but both sets of their parents and a few others help with the operation.

An open invitation to the public to watch, learn and sample Dutch oven cooking attracted about 20 people who either wanted to see how this cowboy-way of cooking was actually done, or get some tips.

The tips were a plenty!

“Don’t twist the cutter in the dough or it will seal the edges and the biscuits won’t rise”, explained Mary Hood, ‘Biscuit Queen’ of the outfit. “Olive oil doesn’t work worth a darn and Canola oil isn’t much better. They’re too thin and your bread sticks to the wall.

Regular vegetable oil is all that you need unless you use pure lard. And that you can ask a butcher for as it is still around and still the best”, she smiles from the prep bench getting the buttermilk biscuits ready for the open fire.

These are placed in a legless Dutch over hot coals or split wood and then more hot ashes are shoveled onto the top of the lid while they sit for about 25 minutes.

Today’s class was over Ponderosa Pine, “The state tree of Montana,” shared Mary’s husband, Rich. “It’s the most plentiful tree around and works just fine,” as he stirs the sausage gravy that he’s been tending to in front of the audience all relaxing in lawn chairs. When asked how long he’s been making the gravy, he straightens up and looks out into the horse pastures, pauses, and says, “I guess it’s been about 40 years now.”

No Rich, today’s gravy! “Oh”! he laughs. “About 25 minutes” which everyone chortles at but now realizing they are learning from a pro. Next in line for the fire pit is a favorite of Kailey’s. Prior to starting this adventure a few years ago, she has cooked in this form for the Outdoorsman Church in Missoula and at Cabela’s for their Women in the Wild programs.

She also worked at Paws Up in Greenough in many capacities as she’s well educated in ‘horseology’ coming from a ranch near Great Falls.

Peach Whiskey Chicken starts with a few hens she butchered earlier this day and she has her Dutch oven braising the booze, peaches and garlic.

As she puts the chicken breasts on a grate next to the kettle, she says, “If you don’t have something like this to cook the meat on, you can use the Dutch for braising and then pour the stock over to simmer it in. You’ll find that cooking this way makes you creative in just how to get a delicious meal prepared with almost stone-age equipment.”

Like her dad, Rich, her thermometer is the back of her hand and eyeballing ingredients replaces measuring cups and spoons. Less than an hour later, the guests are dining on an entree’ you’d expect at a 4-star restaurant.

For dessert, she starts the prep work for Cinnamon French Toast Bake.

“When cooking with butter, and be sure you always have plenty on hand, it’s gotta be cold. Cold butter only”, as she and Mary face the chow-hounds from the prep-bench with hands blurry with movement. Hood’s Western Adventures is hosting another free Dutch oven session on Saturday, May 22 but this is a more

advanced class with a focus on breads and the perfect steaks. Kailey can be reached at 406-799-3173 for more information.