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Hello, my 1st time viewing ur channel. I also check out this web page on ur woodshop on those wood spoons..nice, and to see it's mide in our country of 🇺🇸..❤
😊 I just stumbled upon your Channel and, I like very much what I've seen in the two videos I have watched. You've brought back some fond memories for me. My first meal cooked on a woodburning stove was many years ago back in the woods of Oklahoma. IIRC, I was maybe 6 years old. I'm going to be 80 this coming March. Fast forward to 1972 when my wife and I were married. My in-laws took care of 40 acres up in the old Gold Country of CA and later bought the property. The living quarters was an old 2 room hunting cabin with a huge fireplace and an old wore out Lorine cook stove. No running water, electricity, no insulation, the framing studs were exposed, the exterior walls were 1X12's with a piece of Lath covering the joints and, the roof was covered with corrugated sheet metal. Night time we used Coal Oil lamps and Coleman lanterns. Yep, I can honestly feel for you folks. But you know what, our three children grew up experiencing a way of life that quite a few people have never been able too. I wouldn't trade that for anything. The best to you and yours, may God richly Bless you and your family. Thanks again for sharing. PS: You are absolutely correct, those old wore out wood burning cook stoves could sure consume the firewood. My in-laws used mostly Oak for cooking cuz there was lots of it around. A new subscriber to your channel.
75 YO West Texas man here - educational, entertaining and well done. Where your cabin sits very closely looks West Texas, only a whole lot colder. It can get cold here when a blue northerner (as we call it) blows through and the wind fells it will cut through you. Nice family and seeing good values and respect, concern for neighbors and the older generation. So glad to have found your channel, Thank You.
Your comment is beautiful-thank you ❤️🔥 What you said means a lot. Montana and Texas share a lot in common; values especially. God Bless you & yours 🌲🌲🌲
@jongarr6610- Hello from our 350 acre family farm in Central ⛵ Lakes Region New Hampshire! 74 YO native NH. Educated, but I would rather be in the " Back 40". This video is amazing! I restored our Great Uncle's 1930 Home Comfort kitchen wood stove. Fire box is around the same size. She graces our kitchen and is like having another person in the house. A tad tempermental at times. We don't have elk, only venison and we raise grass fed beef. Our rural town is 2,600 residents, with many working farms. Very Norman Rockwell/ Down Home Americana. I would say we are living a 1940s lifestyle by choice. We have some modern conveniences, but could easily live off-grid. I wish everyone had the core values of my grandmother Hazel, similar to the The Waltons. ~ Diane
@ I love your description of your life/location/farm/values! 🌲🌲🌲 New Hampshire is stunning & you beat Montana because you have stone fences there 😉 My favorite thing. I am loving your advice & comments, Diane, thank you!
Elk Bourgognone, homemade biscuits, homemade shortbread, cool Jazz and a cold day at Uncle Dans. Life couldn't get much better. The only thing missing was a small pour of Woodford Reserve. Nicely done. Happy Holidays and God Bless you all.
Cheers! It is a beautiful stove that we were lucky to find in storage unit in town. It had happy memories for the family who lived with it for the first 100 years.
My mom used to make a stew, with venison, that she called "Drowned venison." She had her cast iron deep pan, and a LOT of butter and 1(or more) cups of a red wine, and a shot of apple cider vinegar. That was the drowning part. She would throw in onions, carrots, potatoes and lots of herbs and one half of an apple (don't know but it was good) She would slow cook it on our woodstove, all day. The meat would literally melt apart. YUM! Thank you for the memory.
Oh how spectacular!! That is very similar to this recipe 😄 Red wine, apple cider vinegar 🙌🏻 Wild game can be so good if a knowledgeable cook like your mom works her magic on it. Thanks for sharing ❤️
@@Montana_Ranch_Rescue She taught me to use a little acid to break it down more and salt..lots of sea salt. And cook....slooooooooow...it used to be a Sunday slow pot cook. MMMMMMM! Cheers to you and yours!
Hello from our family farm in New Hampshire. I am sitting here looking at our 1930 Home Comfort kitchen wood stove. " "Matilda" graces our kitchen. I have her ready it light, as a snow storm is heading our way. She belonged to our Great Uncle. Took me a year to restore. About the same size as yours, but has a coffee pot gray spackle enamel finish. I have cooked venison on it. Our house is well insulated and Matilda will drive us out! I have to open doors. Cooking on it is a real art. There is a water jacket for a 30 gallon hot water heater on the fire box side. That stew looks gorgeous! I managed to find a 1908 Griswold 7" waffle iron in mint condition. What fun! We live a 1940s lifestyle for the most part on our farm. My grandmother taught me the Old New Hampshire Ways and I am forever grateful ~ Diane
Oh wow, Diane, I can picture it & what fun it must be cooking on that beautiful enameled stove 😄❤️🙌🏻 That is so wild-I just found an early 1900s waffle iron and am planning to shoot a video where we cook with it for the first time! Any tips? I’m nervous 😆
Good for you to have a vintage waffle iron! There are different styles. My Griswold is the low one. It has a collar that the iron sits in and a pivot joint to turn it over with and has coil spring handles.Grease the iron well and set it on an open flame, turning the iron, so you can heat up both sides. Then pull it OFF the open flame to the cooler side of the stove and pour your batter. In theory, a good cook can make two waffles with one heating. I can't. Can only do one. If I'm using a my propane stove I can leave the iron on the flame. Hope this helps. If you would like to share your email address, I can send a photo of my waffle iron.~ Diane
Thank you so much, Diane! My email is jessicajackson.jif@gmail.com I am absolutely going to take your advice! So smart 🙌🏻🔥Pouring after moving it to the cool side of the stove is a lifesaving tip, I’m sure. I would not have known. Thank you 🙏
Good morning Jessie- Yes, well that did not come overnight for me! I was hard pressed to find someone who knew how the iron was originally used. I think I finally found that information jem in an old cast iron cookbook. Since I use the waffle iron in the summer, I do place it directly on a gas flame and a guess you could take it camping, if the handles are metal. Looking forward to your waffle video. Look for my email. "It starts with " backfourty...." Thanks! ~ Diane
Wood stoves are so nostalgic, and they are nice and warm in the winter months. The cabin looks so inviting, and the candlelight adds to the charm. Wild game is great, and the stew you made with the elk looked amazing. I thought the shortbread looked good. Nice biscuits as well. Cheers from Alberta!
Cheers! My cousin lives up in Canada by you 😄 Thank you for your thoughtful comment-much appreciated! I’m cooking waffles on the old stove this week, so hope you catch this weekend’s new episode. Hi from Montana!
I love your channel and content! I’m a pioneer at heart, without the homestead. lol. However, I have learned many of the skills -spinning/weaving/soap-making/sourdough bread to name a few. You inspired me to take out my wood- carving tools and make another spoon. Haven’t made one in a couple years. Keep up the good work. I shall be watching and learning
That's awesome! That makes me smile so big knowing you got the tools out and worked 😄🙌🏻 Way to go! Such satisfying work, right?! Sending cheers from Montana
@ Thank you for the compliment on the picture of the bull elk. A family friend has a ranch near Chama, New Mexico and he took that picture some years ago. Believe it or not that bull had just walked into New Mexico from Colorado on a snowy late October morning. The whole area has a bunch of elk and is absolutely gorgeous.
I’ve been privileged to have a number of game meats, but the best steak I’ve ever eaten was elk. That elk bourguignon looked absolutely amazing. I’m glad y’all got to enjoy it with friends.
The first year I lived in my current home all I had to heat and cook with was my old wood cook stove. I fed that stove about 10 times a night to keep from freezing to death at 20 below zero winter nights. I baked two pumpkin pies and only burnt one. I was grateful for that stove so much it's still in my home.
Oh what a story! I know EXACTLY that feeling of feeding the stove all night just to keep the house from freezing 🥶 🔥 Memories… ❤️ well done on the pies 😉
@@Montana_Ranch_Rescue Thanks. It is a memory I won't soon forget. I now have a Quadrafire that will run me out. That Elk stew and biscuits looked awesome by the way. Nice job on the cabin too.
utter perfection in every way. that Elk French stew looked absolutely amazing, the the shortbread tin is fantastic, I just wanted to call out for the narration - so well written and beautifully delivered. top job. I love this channel so much. and yes the cabin is an absolute jewel box of a place - perfection (despite the lack of insulation) I love how it's becoming a special place to have wonderful times with beloved people, and to try things out and do crafting/cooking/home things with them too - definitely worth the effort of the rebuild. Thank you.
Thank you, Sarah, I LOVE your comment ❤️❤️❤️ Well said 🌲🌲🌲 You’ve nailed my hopes for this humble little cabin: a place for friends & learning. Sending cheers from Montana!
You may think me a bit crazy😂but at 70 yrs old it been a VERY long time since (yrs)since I've gotten so excited over receiving such an amazing gift..p.s. I've yet been able to make myself use it 😂 it sits front and center on my kitchen table@@Montana_Ranch_Rescue
Oh goodie, another Montana Cabin video! That Elk Stew looks delicious. I wasn't raised in a hunting family, but over 75 years have had venison a few times. Never elk, but a neighbor got a moose permit one year, so as a teenager, I got one meal of really good moose Stew at their family hunting cabin in northern Minnesota. I've made some really good Dutch oven stews myself and can whip up a batch of Biscuits in no time. Biscuits and sausage gravy and a couple of eggs are one of my morning favorites. I think your problem with keeping a steady fire might be related to it looking like most of your wood is basically kindling. That is a smaller fire box, but if there was at least one log in the mix, it might burn more evenly. Love the ambiance of your cabin and your first class storytelling.
I love biscuits and gravy too! My favorite ❤️ You’re right that much of the wood is kindling. I put some bigger logs on when the camera was off, but I think maybe some bigger, greener wood might burn slower 🤔 Need to go cut some
Just discovered your channel and it made me smile from beginning to end!!! I just love this!! Everyone should be able to enjoy living like this once in awhile, i wish we could do this!!!
Love the video of wood stove cooking, when I lost power ( couple of time every winter ) it doesn't bother me that much, because I can cook on my wood stove also, always taste good ;)
Cheers! It was VERY grimy & rusty when we found it, but we were so lucky to come across an early 1900s stove. Check out the video where we clean it up if you’re interested 😄🔥
Can only imagine what that food taste like. I have had wood fired stove biscuits before and they are the best. Little butter and jam or jelly or honey and you are set. Sure wish I could send you a load of oak wood for that stove. It makes a much hotter fire than pine. I know it was a great meal...
You're right, oak would be a dream! 😄🙌🏻 Love your comment-thank you. Pine burns fast and hot no matter what, but it usually lasts a bit longer than it’s doing right now 😟 Maybe I need some greener stuff
Hi Jessie, Sorry for that late comment, there have been some issues with personal health, and I`m trying to catch up now, The Biscuits & the Wild Elk Bourguignon look delicious. Nice to share all of this with friends & Family.Greetings & Blessings from Hubertus 🙏🏻☮🇳🇱🇳🇴🍀🇺🇸Ps you are doing great with the learning experience with the wood stove👍🏻
Hi Hubertus! Oh I’m sorry to hear you have not been feeling well-prayers for you from all of us ❤️ Thank you for your thoughtful comment. Cheers from Montana 🌲
It is satisfying-hard work, yes. Cold, yes. But I think we were made to live more like this than in climate controlled skyscrapers 🔥Love your comment. Sending you a hello from Montana
I cook on an ESSE everyday a suggestion for the top of the stove is use. a trivet to set that pot on to simmer. I often tent pies & things in the oven to keep from browning to soon then just remove. Your table was great. I’m enjoying your channel very much.
Brilliant advice, thank you 🙌🏻🔥 An ESSE?! Oh whoa too beautiful! We don’t see many (if any) of those around here. You are lucky 🍀 The top of the woodburning oven is definitely the hottest part.
@ I actually have two wood burners the ESSE inside the main house & an unknow in the summer kitchen outside. The unknow has two plates & a 36 inch flat top, the oven is centered under the flat top. I can on this all summer along , baking bread once a week & of course family meals. When I began using wood stoves the older women in the family gave suggestions but the best thing they told me was to keep trying & learn your stove. They would say you didn’t learn to cook in a day it will take time. I’m 68 now & I have trouble cooking on anything else now. Enjoy your journey I know many of us will enjoy watching.
Awesome video, I just can imagine the smells from all that food, I got hungry just watchin the cookin lol. Ya that is so true Lard or suit and fresh butter or even clarified butter (which is only the oil of the butter no butter solids in it) was also used back than maybe the later was more used in my old country Switzerland (still can be found today but in a plastic container back in the olden days it was tin which we still have one but we used that one for Christmas cookies, and before tin they used clay pots) wood makes food taste even better, just like baking bread on stones (our electric oven we took with us from Switzerland has that) keep those cookin videos comin'
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 📿 Nurse Judi in Scottsdale AZ and Eucharistic Minister 📿 😇 🙏🏻 ✨️ ✝️
Dear friend, your project is amazing. I wish you all possible luck and patience to restore your cabin and cook numerous delicious meals in that stone. I saw the moment when your shortbread started to brown atop. Let me share with you, just in case if you do not have this hint behind the belt. It would be benefitable if you could store separately wood from different species of trees. Some burn hotter and some cooler. If you could use hardwood for high heat and soft wood for poplar for steady lower heat - maybe it made your life easier. Have a nice day!
Great tip! Wise advice 🔥 Thank you friend, cheers from Montana! Wish we had more hardwood here, but robbie & I are planning to cut up an old ash tree soon which will be great for the cookstove 😍
It’s the wood. Light, soft dry dimensional lumber burns super quick. It is great for starting fires but won’t develop coal. You absolutely need a harder wood, not an ever green, that will take its time burning down to coals. On prairies you might have to dry cow patties…..which burns quick too.
I totally need to try dried cow pies! Great idea! We actually tried burning dried corn cobs too, like the old homesteaders did… 🤔 I think that was in our cornmeal scones episode it you want to check it out. Thanks for your comment ❤️
P.S.- Do you have a key damper in the stove pipe? If yes, you can always put two key dampers to slow down the fire. Might want to consider a back shield...
We need to add a damper in the pipe, you are right. The wall behind the stove never gets more than mildly warm. My old one was the same. I put stone behind it but that ended up being overkill 🤷🏻♀️ So this time I’m just keeping an eye on it.
Nothing like elk. Had it in Pinedale Wyoming. Nice and tender it was cooked in a sauce that ended up as gravy. Bigger piece of wood in the stove will keep it hot longer. Small pieces burn up to the quick, especially pine. To much air, can you turn down the damper? If you get deer meat buttermilk help draw out the gamey flavor as you let it soak it over night. Throw out the buttermilk after soaking. Had my grandmothers deer roast many times. It was never gamey. What was left was ground up in a meat grinder with home canned dill pickles and mayo. No waste at her house. Both my uncles hunted so there was plenty of meat. With my mom being born in the 1930s she ate what ever was caught, trout, pheasant, ect. Stuff us military kids never ate. No wild meat in the commissary. If you could get some dry hardwood to go with the pine you would have longer last coals in the stove. It wouldn't get hot to fast as it does with the quick burning pine. Does the hot box open on the top of the stove or just that little door? My husband cousins still use a wood stove, but would add bigger pieces through the top of the stove. They pulled out one of the round covers and dropped it in. But their stove was 1900 model. I watch Glen and friends cooking on RUclips and he does cooking and recipe history. He cooks from old cook books when ovens had no temperatures gages. He explains the terminology of old cooking ways, moderate oven, hot oven, quick oven words in our great grandmothers cook books. Cooking wood stoves were not used as heat stoves, my great grandmother had 2 stoves one for heating like a small potbelly one and one for cooking.
I’ve never tried venison but it’s on my list! Oh how interesting, I haven’t heard of that RUclips channel you mentioned-I’m going to look it up! I've been using bigger logs for the last few fires - but still lots of small stuff left over from the woodshop. Glad you caught that!😄 I'll look into the damper. I can definitely add wood from the top by lifting the burner plates. That may be just the ticket to getting larger logs into the stove. Love your comment! Thank you ❤️🎄
Reading the comments about the fast burn. Try two keys ( dampers) in the stove pipe, Keep your ash pan at least half full. I placed a metal plate on my grate and burn large chunks of wood like oak. Also keeping the fire box door open it too much air to the fire. I like to use bits of dry 2x4's,etc if the fire starts to go out. Hope this helps you. I have enjoyed four kitchen wood stoves through the years. They all have their quirks and you have to get to know your stove. Like having another person in the kitchen.
@ Oh that is the best description! “Like having another person in the kitchen ❤️ Great advice. I open the door to show the beauty of the fire (& the kids love seeing it 😉) Wish I had a big open fireplace sometimes just for the ambiance 🔥 Love your comment-thank you!
Just curious why you don't have a wood fireplace? Love you cook stove, cast iron and cabin. Your cooking looks amazing. The ambience is wonderful . Thanks
We always enjoy watching your channel. Food features large at our homestead, too. Homemade and homegrown always tastes better! You'll master the shortbread soon enough. I have never cooked on a woodstove, but I'm intrigued. I wonder if thinking, not in terms of temperature, but of distance to the heat source would help? For instance, could you place an iron trivet between the pot and hot stove? You wouldn't actually be lowering the temp but you'd put distance between the pot and the heat. Also, the same might hold true in the oven. Could you create an "oven within an oven", like a 3 sided tin shield for cooking delicate things like shortbread? The shield would sit over the pan to reduce the direct heat (without touching the pan). Who knows.... I'm an enthusiastic baker so part of me just wants to get in there with you, roll up our sleeves and experiment!! 🙂
You are absolutely right! A shield, or an oven-within-an-oven, is the key to success. I think that’s why when we cooked sourdough bread inside the Dutch oven INSIDE the bigger oven it turned out best 🔥 I have so much respect for the women of past days who cooked with temperamental tools ❤️ Thanks for your comment & for watching. You know I love your videos as well!
I love your chiefs knife! Is it a newer brand that’s available so I can get one or not? Larger whole hardwood logs or just split in half to fit your wood box will make hotter fires burn longer and those small soft pieces for kindling work better for consistent heat. Your meal looked amazing!
Cheers! You’re right on the firewood. You can buy the knives 😄 This company I love called “Townsends” has an online store where you can order these knives. I bought mine a decade ago but I saw they still make them!
To keep your bread from burning on top, start your cooking off on the bottom of the oven then bring it to the top rack so it will brown on top. It cooks backwards from any of the stove I’ve been using wood stoves and cooking on them since I was 17 years old
Brilliant advice-thank you! I will do exactly what you suggest. It takes some practice & wisdom, doesn’t it? to be proficient on a woodburner. Cheers 🥂
I was going to make one comment, but the ending of this video... it DESERVES another comment. That was wonderful. I really like the way you used your (really good, enjoyable) content to give a shout out to the people around you who provide some of things that make the life you have as nice as it can be. Well done!
Man, I love your comment. Thank you 🙌🏻 It’s true, my life and in particular this type of life out here with the old cabin-it’s possible because of the people around us and those who made a path before us. Cheers to you from Montana
Okkie dokkie, 1/4th of my family's history goes back to the Barney & Cox clan of Charlie Russell fame. _(That's 1880s then.)_ Another 1/4th _(according to Dorothy M Johnson and Jim Bridger)_ goes back even further _(old man Spoon)._ So you could say, I'm old Montana. I have _"kind of"_ a guess as to where your cabin sits. But, I haven't been around there for a good 20 years or more. _(I'm in my 70s now.)_ So, I could be wrong. And yes, growing up, when us kids were still hungry, the saying was; _"Eat more meat."_ But, beef, chicken, or pork were real treats though. For breakfast, instead of bacon, it was salmon or trout. And for dinner, it was venison... your pick between elk or deer. We had this *_huge_* box freezer, that come Autumn; was full to the brim. Meat and fish cost only a bit of work. Whereas groceries, like potatoes, eggs, bread, and such, cost real money. So yes, it's _The Montana Way_ of doing. Now about that lard; Did you know that lard has more healthy fats than butter does? Especially if you're getting it from wild or free-range. Ps. Mist the shortbread, then cover, with foil, for about 2/3rds to 3/4ths of the baking time. Aka, same procedure as you'd do in baking bread in a Dutch oven. Just the Dutch oven has a lid. _(If your baking loses moisture too quickly, that's what causes the top to burn. Temperature has more to do with length of cooking time.)_ PPs: Elk makes a *_great_* Stroganoff! Try it.
Man you are the real Montana deal! 🙌🏻 I bet you could spot this old homestead if you looked-just off 87 looking to the north. Love your comment! Thank you for watching & sharing your stories of what Montana was really like. Sad to say it’s changing too much these days. We are clinging to what past we have 🔥
@@Montana_Ranch_Rescue Indeed, and now that I know it's near Lewistown, and you say looking north from the 87, _"if"_ I can see it from the road, I sure could spot it. And btw, it has got to be close to where my grandmother was born... that would be the Spoon homestead.
@ I will ask my husband and his family 😄 He’s 5th generation Jackson family. You might know them? His great grandpa had the flour mill in town before it burnt down. Then it was mostly ranching from then on. Not too far from town
@@Montana_Ranch_Rescue No I wouldn't know them. I never lived in Lewistown. My family moved from Billings to Missoula when I was 7. As a child, I'd only go to Lewistown for family reunions or weddings. Of course, seeing that your in-laws are 5th generation, my grandmother, who died in 74, would have known them. Especially since she spent most of her working life selling farm insurance. If so from that, they'd have known her as Elsie Frazee. Van Hee family name would also be a connection they might know. That was the family, that the youngest sister Edith married into. Edith stayed in Lewistown, until the early to mid 50s, then moved to Missoula. The original homesteading Spoons, would have moved to Lewistown, about the same time as your in-laws first did. _(I'm guessing that age/generation wise, I'm grandfather generation, to you and your husband.)_ I'd also guess that the Spoon homestead was sold way back in the 1920s. It'd now be near impossible to locate. I know the Frezee homestead location in Laurel, and the Wittkopp family homesteads in Billings & Circle, and Bach family homesteads in Billings. But I never found more than a general location, shown to me by my grandmother, back when I was about 12 years old _(now going on 72),_ of the Spoon homestead site. My guess is; that it is about 5 to 10 miles west of your cabin. Old photos that I've seen, show the 87 as a dirt road, maybe only 200ft from the house. Edit: No, *_if_* I'm grandfather generation to you kids, and your in-laws have been in Lewistown for 5 generations, then the original Spoons were already in Lewistown, for nearly a generation, before your in-laws showed up. But, I did a bit of crosschecking, didn't the flour mill burn down in 1944/1945?
Regaesing it getting too hot: You need to mix your wood. Seems like he’s r you’re using is burning to fast. Add a larger piece of a hardwood once you’ve got coals. It won’t burn so fast .
Oh wow 🤩 So what was it you didn’t love about the fire part? Messy? Scary? My little girl, Maggie, doesn’t like when it pops sparks out when you try to add more firewood 🔥
Jack Daniels Elk Steak: Lightly brown elk strap steaks in lard with salt, pepper and garlic. Dont cook the elk, just brown it on the outside. Remove and set aside. Then suate onions, in the lard and bits along with carrots. Add a good quantiy of heavy cream. Add the elk meat and cover with the cream source. Oh yes, add a good amount of beef stock. Add a solid cup of Jack Daniels #7 and STAND BACK while you light it up. Awsome display. Reduce the cream source and finish cooking the elk to taste. Plate up and add some chopped parsely as a green garnish.
That is a great idea 🙌🏻 I have an old Persian (a bit tattered) that I really should lay in the cabin. I brought our big elk hide in last week 😄 The kids love to curl up on it & build with their blocks beside the tall window
@@Montana_Ranch_Rescue The new bag coal is the hard coal harder to get going but less mess and not nearly as much sulfur odor. It will make the beautiful cook stove last forever if you're only building cooking fires and the oven will bake beautiful food. I love the whole idea of that old house breath life again. keep it going.
Can you get coal there? Might help to have a piece or two in with the wood. I've not used coal. I have used busted up old furniture, which does burn pretty well.
Oh wow yes burning busted up furniture would have very much been a pioneer thing, wouldn’t it? 🔥 I have burned coal in a cookstove long ago and it really does last. I’d like to try some in this stove but I must figure out the grates 🤔
@ Spokane WA did not have good hardwoods. The local thrift store had a free pile of furniture too broken to sale. You had hardwoods that had been waxed and polished. It burned well. Orchard wood is good too. Would be nice if you could get a small amount, just for baking.
Use bigger pieces of hardwood and keep the under draft closed to run a little cooler maybe I noticed you're using lots of pieces of little wood which burns super hot in a leaky stove.
Absolutely! Love to send you some! The candles are very tall & made with beautiful Local beeswax ⭐️ click link below to visit our Shopify webpage to order items made right here by us & by friends, in small Montana cabins & workshops. 👉 ➡️ n9rueq-zj.myshopify.com
I will go back and add it to the description. Thank you for asking! To be honest, I fairly well winged it with rosemary, vegetables & incredible elk meat 😅 But my mother-in-law will give me her recipe mastered over the years 🔥
No, I honestly wish we could live in it. 16’x20’ with no running water would be hard but not impossible. This house was an abandoned homestead cabin on our family’s ranch- we restored it this year. At least it has a second chance at life now ☃️
Yeah if you’re burning light pieces of kindling it’s going to burn fast…never saw a nice piece of hardwood go in….take your time browing things in order….beef first…lots of browning…take your time…..then veggies…take 15-20 min…then wine…but reduce and cook off the liquid…last is demi halve or water and base….more flavor if you take your time and develop browning/flavor…
Absolutely great advice 🙌🏻 Cheers! (We don’t have hardwoods up here, except for the occasional scraps of ash, but I treasure it when I get it for burning 🔥)
⭐️ click link below to visit our Shopify webpage to order items made right here by us & by friends, here in small Montana workshops.
👉 ➡️ n9rueq-zj.myshopify.com
Hello, my 1st time viewing ur channel. I also check out this web page on ur woodshop on those wood spoons..nice, and to see it's mide in our country of 🇺🇸..❤
@ I love your comment ❤️ Thank you so much for finding us & understanding what we’re about 🇺🇸 Much warmth to you from Montana!
😊 I just stumbled upon your Channel and, I like very much what I've seen in the two videos I have watched.
You've brought back some fond memories for me.
My first meal cooked on a woodburning stove was many years ago back in the woods of Oklahoma. IIRC, I was maybe 6 years old. I'm going to be 80 this coming March.
Fast forward to 1972 when my wife and I were married. My in-laws took care of 40 acres up in the old Gold Country of CA and later bought the property.
The living quarters was an old 2 room hunting cabin with a huge fireplace and an old wore out Lorine cook stove. No running water, electricity, no insulation, the framing studs were exposed, the exterior walls were 1X12's with a piece of Lath covering the joints and, the roof was covered with corrugated sheet metal.
Night time we used Coal Oil lamps and Coleman lanterns.
Yep, I can honestly feel for you folks. But you know what, our three children grew up experiencing a way of life that quite a few people have never been able too.
I wouldn't trade that for anything.
The best to you and yours, may God richly Bless you and your family.
Thanks again for sharing.
PS: You are absolutely correct, those old wore out wood burning cook stoves could sure consume the firewood. My in-laws used mostly Oak for cooking cuz there was lots of it around.
A new subscriber to your channel.
75 YO West Texas man here - educational, entertaining and well done. Where your cabin sits very closely looks West Texas, only a whole lot colder. It can get cold here when a blue northerner (as we call it) blows through and the wind fells it will cut through you. Nice family and seeing good values and respect, concern for neighbors and the older generation. So glad to have found your channel, Thank You.
Your comment is beautiful-thank you ❤️🔥 What you said means a lot. Montana and Texas share a lot in common; values especially. God Bless you & yours 🌲🌲🌲
@jongarr6610- Hello from our 350 acre family farm in Central ⛵ Lakes Region New Hampshire! 74 YO native NH. Educated, but I would rather be in the " Back 40". This video is amazing! I restored our Great Uncle's 1930 Home Comfort kitchen wood stove. Fire box is around the same size. She graces our kitchen and is like having another person in the house. A tad tempermental at times. We don't have elk, only venison and we raise grass fed beef. Our rural town is 2,600 residents, with many working farms. Very Norman Rockwell/ Down Home Americana. I would say we are living a 1940s lifestyle by choice. We have some modern conveniences, but could easily live off-grid. I wish everyone had the core values of my grandmother Hazel, similar to the The Waltons. ~ Diane
@ I love your description of your life/location/farm/values! 🌲🌲🌲 New Hampshire is stunning & you beat Montana because you have stone fences there 😉 My favorite thing. I am loving your advice & comments, Diane, thank you!
Nice to be nostalgic. This video is such crap
Clearly first time
Still really enjoying your channel. The cabin is so lovely and watching you cook and entertain in it is a treat to watch. Thank you !
Thank you so much! You’ve been with us through a lot ❤️🙌🏻🌲 The cabin is bringing us much joy
The elk is the luxury food of kings !!! 😊❤
OH YEAH!! It is so special-I will never take it for granted 🔥
@Montana_Ranch_Rescue yay !! 😋🥰
Elk Bourgognone, homemade biscuits, homemade shortbread, cool Jazz and a cold day at Uncle Dans. Life couldn't get much better. The only thing missing was a small pour of Woodford Reserve. Nicely done. Happy Holidays and God Bless you all.
ABSOLUTELY! 💯% Happy Holidays to you as well. God Bless you! 🎄🎄🎄
I just love that old-fashioned wood stove
Cheers! It is a beautiful stove that we were lucky to find in storage unit in town. It had happy memories for the family who lived with it for the first 100 years.
My mom used to make a stew, with venison, that she called "Drowned venison." She had her cast iron deep pan, and a LOT of butter and 1(or more) cups of a red wine, and a shot of apple cider vinegar. That was the drowning part. She would throw in onions, carrots, potatoes and lots of herbs and one half of an apple (don't know but it was good) She would slow cook it on our woodstove, all day. The meat would literally melt apart. YUM! Thank you for the memory.
Oh how spectacular!! That is very similar to this recipe 😄 Red wine, apple cider vinegar 🙌🏻 Wild game can be so good if a knowledgeable cook like your mom works her magic on it. Thanks for sharing ❤️
@@Montana_Ranch_Rescue She taught me to use a little acid to break it down more and salt..lots of sea salt. And cook....slooooooooow...it used to be a Sunday slow pot cook. MMMMMMM! Cheers to you and yours!
That stew looks so delicious I love cooking on my wood stove everything just tastes better cooked with wood
@ Totally agree 🔥🙌🏻
@ I love it! God Bless, happy Sunday 💗
Hello from our family farm in New Hampshire. I am sitting here looking at our 1930 Home Comfort kitchen wood stove. " "Matilda" graces our kitchen. I have her ready it light, as a snow storm is heading our way. She belonged to our Great Uncle. Took me a year to restore. About the same size as yours, but has a coffee pot gray spackle enamel finish. I have cooked venison on it. Our house is well insulated and Matilda will drive us out! I have to open doors. Cooking on it is a real art. There is a water jacket for a 30 gallon hot water heater on the fire box side. That stew looks gorgeous! I managed to find a 1908 Griswold 7" waffle iron in mint condition. What fun! We live a 1940s lifestyle for the most part on our farm. My grandmother taught me the Old New Hampshire Ways and I am forever grateful ~ Diane
Oh wow, Diane, I can picture it & what fun it must be cooking on that beautiful enameled stove 😄❤️🙌🏻 That is so wild-I just found an early 1900s waffle iron and am planning to shoot a video where we cook with it for the first time! Any tips? I’m nervous 😆
Good for you to have a vintage waffle iron! There are different styles. My Griswold is the low one. It has a collar that the iron sits in and a pivot joint to turn it over with and has coil spring handles.Grease the iron well and set it on an open flame, turning the iron, so you can heat up both sides. Then pull it OFF the open flame to the cooler side of the stove and pour your batter. In theory, a good cook can make two waffles with one heating. I can't. Can only do one. If I'm using a my propane stove I can leave the iron on the flame. Hope this helps. If you would like to share your email address, I can send a photo of my waffle iron.~ Diane
Thank you so much, Diane! My email is jessicajackson.jif@gmail.com I am absolutely going to take your advice! So smart 🙌🏻🔥Pouring after moving it to the cool side of the stove is a lifesaving tip, I’m sure. I would not have known. Thank you 🙏
@ I followed this comment to a T & made waffles yesterday 🙌🏻 You are a lifesaver! Totally helped me get it right 😍
Good morning Jessie- Yes, well that did not come overnight for me! I was hard pressed to find someone who knew how the iron was originally used. I think I finally found that information jem in an old cast iron cookbook. Since I use the waffle iron in the summer, I do place it directly on a gas flame and a guess you could take it camping, if the handles are metal. Looking forward to your waffle video. Look for my email. "It starts with " backfourty...." Thanks! ~ Diane
Wood stoves are so nostalgic, and they are nice and warm in the winter months. The cabin looks so inviting, and the candlelight adds to the charm. Wild game is great, and the stew you made with the elk looked amazing. I thought the shortbread looked good. Nice biscuits as well. Cheers from Alberta!
Cheers! My cousin lives up in Canada by you 😄 Thank you for your thoughtful comment-much appreciated! I’m cooking waffles on the old stove this week, so hope you catch this weekend’s new episode. Hi from Montana!
Your vídeos are amazing.
I loved watching you cook.
" Beaut is in simple ".
Agree ❤️ Love your comment! Thank you so much for your kind words
I love your channel and content! I’m a pioneer at heart, without the homestead. lol. However, I have learned many of the skills -spinning/weaving/soap-making/sourdough bread to name a few. You inspired me to take out my wood- carving tools and make another spoon. Haven’t made one in a couple years. Keep up the good work. I shall be watching and learning
That's awesome! That makes me smile so big knowing you got the tools out and worked 😄🙌🏻 Way to go! Such satisfying work, right?! Sending cheers from Montana
@ If I could have a cabin and a wood burning stove I would. Love what you guys are doing!
@ Enjoy this one! Hope you can close your eyes & smell the wood smoke ❤️🔥🙌🏻
@@Montana_Ranch_Rescue Oh yes. I can!
Just lovely! Wonderful family and cabin is awesome!
Love your comment ❤️ It’s fun to cook in a place with so much history!
That stew looked absolutely delicious. I could almost smell it all the way in New Mexico.
Cheers! It had the deepest flavor-I appreciate elk so much more the older I get. Love your comment ❤️ And your elk photo 😉
@ Thank you for the compliment on the picture of the bull elk. A family friend has a ranch near Chama, New Mexico and he took that picture some years ago. Believe it or not that bull had just walked into New Mexico from Colorado on a snowy late October morning. The whole area has a bunch of elk and is absolutely gorgeous.
@ Oh wow what an experience! Too cool
Sensational mea! Well done!❤️🪵🙌🏻
That elk stretched my skills- I’m so grateful it turned out very rich & delicious 🔥🔥🔥 All thanks to the huntress
what a delicious food, congratulations, thank you very much...
Cheers friend!
Just got my chokecherry spoon 10 inch beeswax candles and my six birthday candles. Excellent thank you thank you.❤
Oh wonderful!! Thank you so much for ordering-those chokecherry spoons are my FAVORITES ❤️🎄❤️🎄
Awesome such an experience. Wow thank you for sharing.
Appreciate it, cheers! Beautiful start to winter here
Elk is fabulous. It is always a gift to have someone give you some of the meat. Dinner looked delicious.
Isn’t elk amazing?! It really was a special treat-feel very lucky 🍀
I’ve been privileged to have a number of game meats, but the best steak I’ve ever eaten was elk. That elk bourguignon looked absolutely amazing. I’m glad y’all got to enjoy it with friends.
Love your comment-cheers! 🔥🌲🙌🏻 Elk is just… amazing. I always feel grateful to have some
The first year I lived in my current home all I had to heat and cook with was my old wood cook stove. I fed that stove about 10 times a night to keep from freezing to death at 20 below zero winter nights. I baked two pumpkin pies and only burnt one. I was grateful for that stove so much it's still in my home.
Oh what a story! I know EXACTLY that feeling of feeding the stove all night just to keep the house from freezing 🥶 🔥 Memories… ❤️ well done on the pies 😉
@@Montana_Ranch_Rescue Thanks. It is a memory I won't soon forget. I now have a Quadrafire that will run me out. That Elk stew and biscuits looked awesome by the way. Nice job on the cabin too.
@@zerkfitting Cheers! Sending you warm fire vibes
Being a Montana girl I appreciate this so much❤
Hoorah! Cheers 🙌🏻🌲🌲🌲
utter perfection in every way. that Elk French stew looked absolutely amazing, the the shortbread tin is fantastic, I just wanted to call out for the narration - so well written and beautifully delivered. top job. I love this channel so much. and yes the cabin is an absolute jewel box of a place - perfection (despite the lack of insulation) I love how it's becoming a special place to have wonderful times with beloved people, and to try things out and do crafting/cooking/home things with them too - definitely worth the effort of the rebuild. Thank you.
Thank you, Sarah, I LOVE your comment ❤️❤️❤️ Well said 🌲🌲🌲 You’ve nailed my hopes for this humble little cabin: a place for friends & learning. Sending cheers from Montana!
I'm so in love with the spoon I ordered if anyone reads this I highly recommend that you order one they are amazing❤❤❤🕊️
You are so wonderful!! 🎉❤ That spoon was made & sent with great joy! Hi from Montana
Keeping an eye out for them back in stock!
You may think me a bit crazy😂but at 70 yrs old it been a VERY long time since (yrs)since I've gotten so excited over receiving such an amazing gift..p.s. I've yet been able to make myself use it 😂 it sits front and center on my kitchen table@@Montana_Ranch_Rescue
@ More being made right now! 🔥
I was thinking that they look very good. I prefer sword over plastic and I thank you for the suggestion.
Oh goodie, another Montana Cabin video! That Elk Stew looks delicious. I wasn't raised in a hunting family, but over 75 years have had venison a few times. Never elk, but a neighbor got a moose permit one year, so as a teenager, I got one meal of really good moose Stew at their family hunting cabin in northern Minnesota. I've made some really good Dutch oven stews myself and can whip up a batch of Biscuits in no time. Biscuits and sausage gravy and a couple of eggs are one of my morning favorites. I think your problem with keeping a steady fire might be related to it looking like most of your wood is basically kindling. That is a smaller fire box, but if there was at least one log in the mix, it might burn more evenly. Love the ambiance of your cabin and your first class storytelling.
I love biscuits and gravy too! My favorite ❤️ You’re right that much of the wood is kindling. I put some bigger logs on when the camera was off, but I think maybe some bigger, greener wood might burn slower 🤔 Need to go cut some
Just discovered your channel and it made me smile from beginning to end!!! I just love this!! Everyone should be able to enjoy living like this once in awhile, i wish we could do this!!!
Cheers! Love your comment! Come along with us & enjoy the fire 🔥😄🙌🏻🌲 Close your eyes and smell the woodsmoke
Love the video of wood stove cooking, when I lost power ( couple of time every winter ) it doesn't bother me that much, because I can cook on my wood stove also, always taste good ;)
You are a true pioneer! It’s fun to remember we can cook with the basics!
Waaaaw. Beautiful ❤❤❤
Cheers! 😄
🤙 awesome Elk 🫎🤠 thank you for sharing it was very motivational 🔥🌿🔥
Ah cheers! Appreciate your comment very much
Your cook stove looked amazing,every time you cook on it you will learn something new.Happy Christmas.🥰🌺🌺
Cheers! Best to you this Christmas 🎄🔥❤️ Love your comment
Great video
Appreciate the comment! Cheers 🙌🏻
That’s a beautiful stove ❤❤❤❤
Cheers! It was VERY grimy & rusty when we found it, but we were so lucky to come across an early 1900s stove. Check out the video where we clean it up if you’re interested 😄🔥
That stove is bad ass!!!
Hoorah! Cheers 🙌🏻🔥
Beautiful cookstove
Lucky to have it working again-pretty special old beauty 🔥
My mother learned how to cook on a wood burning stove!! That is an important skill to keep passing on generation to generation!!
Oh wow wonderful! Love your comment 🔥She must have been a very capable woman
@@Montana_Ranch_Rescue she was. Thank you!
Can only imagine what that food taste like. I have had wood fired stove biscuits before and they are the best. Little butter and jam or jelly or honey and you are set. Sure wish I could send you a load of oak wood for that stove. It makes a much hotter fire than pine. I know it was a great meal...
You're right, oak would be a dream! 😄🙌🏻 Love your comment-thank you. Pine burns fast and hot no matter what, but it usually lasts a bit longer than it’s doing right now 😟 Maybe I need some greener stuff
Oh my, I want some....love it
Cheers! Love your comment 💗🔥
Hi Jessie, Sorry for that late comment, there have been some issues with personal health, and I`m trying to catch up now, The Biscuits & the Wild Elk Bourguignon look delicious. Nice to share all of this with friends & Family.Greetings & Blessings from Hubertus 🙏🏻☮🇳🇱🇳🇴🍀🇺🇸Ps you are doing great with the learning experience with the wood stove👍🏻
Hi Hubertus! Oh I’m sorry to hear you have not been feeling well-prayers for you from all of us ❤️ Thank you for your thoughtful comment. Cheers from Montana 🌲
@@Montana_Ranch_Rescue Hi Jessie, Thanks for the prayers from all of you. appreciate that highly.Cheers from greetings and cheers.Hubertus🎄
that has to be the absolute most beautiful cooking oven, stove i have ever seen,, great video,,,
Thank you so much-this old stove is a treasure. So glad it’s cooking food again!
Very Nice vidéo Thanks!
Cheers! Hi from Montana 👋
Bellissima la cucina economica ..la adoro !❤che fantastica casa e che panorama !!!
Cheers! Love your comment ❤️ A small house filled with lots of good cooking 😍 Hi from Montana!
❤ Absolutely in love with this channel. ❤ You guys are doing an amazing job. Jessie is a gem!❤
❤️🔥 Making me smile! Thank you!
Just found your beautiful and amazing RUclips channel. Love all that you do on here. God bless you and your family this winter
Thank you so much for your kind comment-means a great deal ❤️🎄 God’s blessings to you this Christmas season!
I'm a 63 year old lady and I remember helping my great grandmother cook on a similar wood stove and oven. Ahhh, nostalgia.
Oh how wonderful 🔥 Love your comment!
Amazing !
Thanks! I’m having a blast making these old recipes. Waffles are up next 🔥
I would love to live like that.
It is satisfying-hard work, yes. Cold, yes. But I think we were made to live more like this than in climate controlled skyscrapers 🔥Love your comment. Sending you a hello from Montana
loving this!
Cheers! 🔥
What a beautiful afternoon looks yummy
Cheers! Appreciate your comment 🙌🏻🔥
I cook on an ESSE everyday a suggestion for the top of the stove is use. a trivet to set that pot on to simmer. I often tent pies & things in the oven to keep from browning to soon then just remove. Your table was great. I’m enjoying your channel very much.
Brilliant advice, thank you 🙌🏻🔥 An ESSE?! Oh whoa too beautiful! We don’t see many (if any) of those around here. You are lucky 🍀 The top of the woodburning oven is definitely the hottest part.
@ I actually have two wood burners the ESSE inside the main house & an unknow in the summer kitchen outside. The unknow has two plates & a 36 inch flat top, the oven is centered under the flat top. I can on this all summer along , baking bread once a week & of course family meals. When I began using wood stoves the older women in the family gave suggestions but the best thing they told me was to keep trying & learn your stove. They would say you didn’t learn to cook in a day it will take time. I’m 68 now & I have trouble cooking on anything else now. Enjoy your journey I know many of us will enjoy watching.
That is cool love it
Cheers 🔥
New sub, watch from NYC. Thanks for uploading, please keep the videos coming.
Hoorah!! 🙌🏻
Magical.
Cheers! 🔥🔥🔥 It feels like magic, cooking in this little cabin
Excellent videos!!!
Cheers! 🔥 Means a ton, thank you 🙌🏻
เตาทำอาหารดูดีมากเลยค่ะ
Thank you so much! Hi from Montana
Great video!
Cheers! 🔥 Appreciate it!
Hi, new subscriber here!
Enjoyed the video and I love your stove!
Cheers! Welcome 😄🙌🏻 So glad you found us
Awesome video, I just can imagine the smells from all that food, I got hungry just watchin the cookin lol.
Ya that is so true Lard or suit and fresh butter or even clarified butter (which is only the oil of the butter no butter solids in it) was also used back than maybe the later was more used in my old country Switzerland (still can be found today but in a plastic container back in the olden days it was tin which we still have one but we used that one for Christmas cookies, and before tin they used clay pots)
wood makes food taste even better, just like baking bread on stones (our electric oven we took with us from Switzerland has that)
keep those cookin videos comin'
Oh how interesting! Switzerland must have great food traditions-so much beauty too. Love your comment 😍 Nothing like cooking with wood 🔥
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 📿 Nurse Judi in Scottsdale AZ and Eucharistic Minister 📿 😇 🙏🏻 ✨️ ✝️
God Bless you! So glad to have you join the channel & come along on the journey with us. Hi from Montana on a snowy, cold day ⛄️
Jessie, will there be more of the candle holders and spoons coming soon? Thank you
Being made one at a time in the shop now! I’m hoping to get some spoons today. Check back this afternoon? Thank you so much for your interest!
Dear friend, your project is amazing. I wish you all possible luck and patience to restore your cabin and cook numerous delicious meals in that stone.
I saw the moment when your shortbread started to brown atop. Let me share with you, just in case if you do not have this hint behind the belt. It would be benefitable if you could store separately wood from different species of trees. Some burn hotter and some cooler. If you could use hardwood for high heat and soft wood for poplar for steady lower heat - maybe it made your life easier. Have a nice day!
Great tip! Wise advice 🔥 Thank you friend, cheers from Montana! Wish we had more hardwood here, but robbie & I are planning to cut up an old ash tree soon which will be great for the cookstove 😍
It’s the wood. Light, soft dry dimensional lumber burns super quick. It is great for starting fires but won’t develop coal.
You absolutely need a harder wood, not an ever green, that will take its time burning down to coals. On prairies you might have to dry cow patties…..which burns quick too.
I totally need to try dried cow pies! Great idea! We actually tried burning dried corn cobs too, like the old homesteaders did… 🤔 I think that was in our cornmeal scones episode it you want to check it out. Thanks for your comment ❤️
P.S.- Do you have a key damper in the stove pipe? If yes, you can always put two key dampers to slow down the fire. Might want to consider a back shield...
We need to add a damper in the pipe, you are right. The wall behind the stove never gets more than mildly warm. My old one was the same. I put stone behind it but that ended up being overkill 🤷🏻♀️ So this time I’m just keeping an eye on it.
Nothing like elk. Had it in Pinedale Wyoming. Nice and tender it was cooked in a sauce that ended up as gravy. Bigger piece of wood in the stove will keep it hot longer. Small pieces burn up to the quick, especially pine. To much air, can you turn down the damper? If you get deer meat buttermilk help draw out the gamey flavor as you let it soak it over night. Throw out the buttermilk after soaking. Had my grandmothers deer roast many times. It was never gamey. What was left was ground up in a meat grinder with home canned dill pickles and mayo. No waste at her house. Both my uncles hunted so there was plenty of meat. With my mom being born in the 1930s she ate what ever was caught, trout, pheasant, ect. Stuff us military kids never ate. No wild meat in the commissary. If you could get some dry hardwood to go with the pine you would have longer last coals in the stove. It wouldn't get hot to fast as it does with the quick burning pine. Does the hot box open on the top of the stove or just that little door? My husband cousins still use a wood stove, but would add bigger pieces through the top of the stove. They pulled out one of the round covers and dropped it in. But their stove was 1900 model. I watch Glen and friends cooking on RUclips and he does cooking and recipe history. He cooks from old cook books when ovens had no temperatures gages. He explains the terminology of old cooking ways, moderate oven, hot oven, quick oven words in our great grandmothers cook books. Cooking wood stoves were not used as heat stoves, my great grandmother had 2 stoves one for heating like a small potbelly one and one for cooking.
I’ve never tried venison but it’s on my list! Oh how interesting, I haven’t heard of that RUclips channel you mentioned-I’m going to look it up!
I've been using bigger logs for the last few fires - but still lots of small stuff left over from the woodshop. Glad you caught that!😄 I'll look into the damper. I can definitely add wood from the top by lifting the burner plates. That may be just the ticket to getting larger logs into the stove.
Love your comment! Thank you ❤️🎄
@@Montana_Ranch_RescueI’ve always wanted a wood cook stove. Thank you for sharing your trials and errors. I’m learning a lot. The stew looks great!
@ I’m learning so much! Glad you’re coming alongside with me 🔥🙌🏻
Reading the comments about the fast burn. Try two keys ( dampers) in the stove pipe, Keep your ash pan at least half full. I placed a metal plate on my grate and burn large chunks of wood like oak. Also keeping the fire box door open it too much air to the fire. I like to use bits of dry 2x4's,etc if the fire starts to go out. Hope this helps you. I have enjoyed four kitchen wood stoves through the years. They all have their quirks and you have to get to know your stove. Like having another person in the kitchen.
@ Oh that is the best description! “Like having another person in the kitchen ❤️ Great advice. I open the door to show the beauty of the fire (& the kids love seeing it 😉) Wish I had a big open fireplace sometimes just for the ambiance 🔥 Love your comment-thank you!
Just curious why you don't have a wood fireplace? Love you cook stove, cast iron and cabin. Your cooking looks amazing. The ambience is wonderful . Thanks
Ahh my dream is to build a true structural stone fireplace 🔥 with my own hands. I love an open fire. Not efficient, I know, but I dream about it
@@Montana_Ranch_Rescue sounds like a great project and I'm sure a needed one. Great video.
Nothing like wood stove heat, it seeps into your cold bones and makes you comfy and sleepy.
So true 🔥🔥🔥 Wonderful feeling!
We always enjoy watching your channel. Food features large at our homestead, too. Homemade and homegrown always tastes better! You'll master the shortbread soon enough. I have never cooked on a woodstove, but I'm intrigued. I wonder if thinking, not in terms of temperature, but of distance to the heat source would help? For instance, could you place an iron trivet between the pot and hot stove? You wouldn't actually be lowering the temp but you'd put distance between the pot and the heat. Also, the same might hold true in the oven. Could you create an "oven within an oven", like a 3 sided tin shield for cooking delicate things like shortbread? The shield would sit over the pan to reduce the direct heat (without touching the pan). Who knows.... I'm an enthusiastic baker so part of me just wants to get in there with you, roll up our sleeves and experiment!! 🙂
You are absolutely right! A shield, or an oven-within-an-oven, is the key to success. I think that’s why when we cooked sourdough bread inside the Dutch oven INSIDE the bigger oven it turned out best 🔥 I have so much respect for the women of past days who cooked with temperamental tools ❤️ Thanks for your comment & for watching. You know I love your videos as well!
I love your chiefs knife! Is it a newer brand that’s available so I can get one or not? Larger whole hardwood logs or just split in half to fit your wood box will make hotter fires burn longer and those small soft pieces for kindling work better for consistent heat. Your meal looked amazing!
Cheers! You’re right on the firewood. You can buy the knives 😄 This company I love called “Townsends” has an online store where you can order these knives. I bought mine a decade ago but I saw they still make them!
@@Montana_Ranch_Rescue
Thank you! I know Townsend, I bought his rotisserie to roast chicken in my fireplace.
@ Oh fantastic! I’ve always wanted to order one of those! We even registered with them for our wedding 😆 Long time fan
To keep your bread from burning on top, start your cooking off on the bottom of the oven then bring it to the top rack so it will brown on top. It cooks backwards from any of the stove I’ve been using wood stoves and cooking on them since I was 17 years old
Brilliant advice-thank you! I will do exactly what you suggest. It takes some practice & wisdom, doesn’t it? to be proficient on a woodburner. Cheers 🥂
When are you making more chairs for the table?
Each chair is one of a kind. It might be awhile-but that would be a fun winter project 🙌🏻
@@Montana_Ranch_Rescue You can make it in the same style but all hand made stuff is different.
@ Love that idea 🙌🏻
That chopping block is off the charts........ 4:56
My friends made it!! It’s so beefy-I LOVE it. I’m actually hoping they will make a few more for our little online store 🤔
would putting a rug down make it less cold in there
I took your advice! Put down an old Persian & a big elk hide just this morning. Hope you watch the next episode to see 🙌🏻🔥
I was going to make one comment, but the ending of this video... it DESERVES another comment.
That was wonderful. I really like the way you used your (really good, enjoyable) content to give a shout out to the people around you who provide some of things that make the life you have as nice as it can be. Well done!
Man, I love your comment. Thank you 🙌🏻 It’s true, my life and in particular this type of life out here with the old cabin-it’s possible because of the people around us and those who made a path before us. Cheers to you from Montana
You should get youself a couple of "heat powered" fans for your stove to help circulate the warm air around the csbin.
It’s a good idea! I have one kicking about somewhere… 🤔 Cheers!
I have lard, tallow, duck fat, smoltz and bacon grease all the time!
Oh you are the man! Too cool 🔥 Pretty rate these days-the world needs more people who know what to do with all of those old school foods
😮😮🎉
❤️🎄
Okkie dokkie, 1/4th of my family's history goes back to the Barney & Cox clan of Charlie Russell fame. _(That's 1880s then.)_ Another 1/4th _(according to Dorothy M Johnson and Jim Bridger)_ goes back even further _(old man Spoon)._ So you could say, I'm old Montana. I have _"kind of"_ a guess as to where your cabin sits. But, I haven't been around there for a good 20 years or more. _(I'm in my 70s now.)_ So, I could be wrong.
And yes, growing up, when us kids were still hungry, the saying was; _"Eat more meat."_ But, beef, chicken, or pork were real treats though. For breakfast, instead of bacon, it was salmon or trout. And for dinner, it was venison... your pick between elk or deer. We had this *_huge_* box freezer, that come Autumn; was full to the brim. Meat and fish cost only a bit of work. Whereas groceries, like potatoes, eggs, bread, and such, cost real money. So yes, it's _The Montana Way_ of doing.
Now about that lard; Did you know that lard has more healthy fats than butter does? Especially if you're getting it from wild or free-range.
Ps. Mist the shortbread, then cover, with foil, for about 2/3rds to 3/4ths of the baking time. Aka, same procedure as you'd do in baking bread in a Dutch oven. Just the Dutch oven has a lid. _(If your baking loses moisture too quickly, that's what causes the top to burn. Temperature has more to do with length of cooking time.)_
PPs: Elk makes a *_great_* Stroganoff! Try it.
Man you are the real Montana deal! 🙌🏻 I bet you could spot this old homestead if you looked-just off 87 looking to the north. Love your comment!
Thank you for watching & sharing your stories of what Montana was really like. Sad to say it’s changing too much these days. We are clinging to what past we have 🔥
@@Montana_Ranch_Rescue Indeed, and now that I know it's near Lewistown, and you say looking north from the 87, _"if"_ I can see it from the road, I sure could spot it. And btw, it has got to be close to where my grandmother was born... that would be the Spoon homestead.
@ I will ask my husband and his family 😄 He’s 5th generation Jackson family. You might know them? His great grandpa had the flour mill in town before it burnt down. Then it was mostly ranching from then on. Not too far from town
@@Montana_Ranch_Rescue No I wouldn't know them. I never lived in Lewistown. My family moved from Billings to Missoula when I was 7. As a child, I'd only go to Lewistown for family reunions or weddings. Of course, seeing that your in-laws are 5th generation, my grandmother, who died in 74, would have known them. Especially since she spent most of her working life selling farm insurance. If so from that, they'd have known her as Elsie Frazee. Van Hee family name would also be a connection they might know. That was the family, that the youngest sister Edith married into. Edith stayed in Lewistown, until the early to mid 50s, then moved to Missoula. The original homesteading Spoons, would have moved to Lewistown, about the same time as your in-laws first did. _(I'm guessing that age/generation wise, I'm grandfather generation, to you and your husband.)_
I'd also guess that the Spoon homestead was sold way back in the 1920s. It'd now be near impossible to locate. I know the Frezee homestead location in Laurel, and the Wittkopp family homesteads in Billings & Circle, and Bach family homesteads in Billings. But I never found more than a general location, shown to me by my grandmother, back when I was about 12 years old _(now going on 72),_ of the Spoon homestead site. My guess is; that it is about 5 to 10 miles west of your cabin. Old photos that I've seen, show the 87 as a dirt road, maybe only 200ft from the house.
Edit: No, *_if_* I'm grandfather generation to you kids, and your in-laws have been in Lewistown for 5 generations, then the original Spoons were already in Lewistown, for nearly a generation, before your in-laws showed up. But, I did a bit of crosschecking, didn't the flour mill burn down in 1944/1945?
Regaesing it getting too hot: You need to mix your wood. Seems like he’s r you’re using is burning to fast. Add a larger piece of a hardwood once you’ve got coals. It won’t burn so fast .
You are 100% right-I need to find some more fir (that’s our best wood around these parts) and cut bigger logs ❤️
I grew ip with electric stove and iron stove, loved cooking on it. I didnt like making a fire
Oh wow 🤩 So what was it you didn’t love about the fire part? Messy? Scary? My little girl, Maggie, doesn’t like when it pops sparks out when you try to add more firewood 🔥
Jack Daniels Elk Steak: Lightly brown elk strap steaks in lard with salt, pepper and garlic. Dont cook the elk, just brown it on the outside. Remove and set aside. Then suate onions, in the lard and bits along with carrots. Add a good quantiy of heavy cream. Add the elk meat and cover with the cream source. Oh yes, add a good amount of beef stock. Add a solid cup of Jack Daniels #7 and STAND BACK while you light it up. Awsome display. Reduce the cream source and finish cooking the elk to taste. Plate up and add some chopped parsely as a green garnish.
Oh man I AM DEFINITELY cooking this next time I do elk. Cheers!! 🔥🔥🔥 What a great recipe. Can I credit you when I do it?
@@Montana_Ranch_Rescue Sure...
burn hardwood in the stove. you wont have to keep feeding it with that pine. stove temp will stay more stable.
Ah, if only oak grew in central Montana 🔥🌲 It’s only pine on our ranch here. I have to make do & just complain a lot 😉
Would love to purchase a spoon, but web site states you are sold out. Will you have more in the future?
Oh thank you for looking! Yes! We have more on the way 🙌🏻 We make them & they sell out so fast. More being carved in the woodshop as we speak 😍
Why not put some period rugs down❤
That is a great idea 🙌🏻 I have an old Persian (a bit tattered) that I really should lay in the cabin. I brought our big elk hide in last week 😄 The kids love to curl up on it & build with their blocks beside the tall window
Nice effort, well done.But the children and you are cold, the hut needs heating.
It is cold! 🥶 But wool sweaters and the bearskin keep them warm 🔥😄🙌🏻
Add a wood coal heating stove and you will love the wood cook stove much better when the fire is for cooking only.
Very smart idea-I’m on the hunt for an old coal burner. They often are a bit messy, but really do heat well, don’t they?
@@Montana_Ranch_Rescue The new bag coal is the hard coal harder to get going but less mess and not nearly as much sulfur odor. It will make the beautiful cook stove last forever if you're only building cooking fires and the oven will bake beautiful food. I love the whole idea of that old house breath life again. keep it going.
My husband was Native American who never ate beef he kept us supplied with Elk , deer . Wild Salmon anything not bought in a store .
Oh wow what knowledge 🙌🏻🔥 Very impressive. Think how few men (or women) know how to hunt/survive any more?!
Is the stove also used for Heating?
It’s all we’ve got at the moment
Can you get coal there? Might help to have a piece or two in with the wood. I've not used coal. I have used busted up old furniture, which does burn pretty well.
Oh wow yes burning busted up furniture would have very much been a pioneer thing, wouldn’t it? 🔥 I have burned coal in a cookstove long ago and it really does last. I’d like to try some in this stove but I must figure out the grates 🤔
@ Spokane WA did not have good hardwoods. The local thrift store had a free pile of furniture too broken to sale. You had hardwoods that had been waxed and polished. It burned well. Orchard wood is good too. Would be nice if you could get a small amount, just for baking.
Your wood is like toothpicks it needs solid mass like a stick of hardwood.
Agreed-using what we’ve got. I need to cut some bigger logs. Thanks for the tip 🔥
Use bigger pieces of hardwood and keep the under draft closed to run a little cooler maybe I noticed you're using lots of pieces of little wood which burns super hot in a leaky stove.
You are absolutely right-I’ve been using scraps from our woodshop but they burn very hot
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You need some hardwood....that pine and softwood goes fast...
Haha if only I could teach oak trees to grow in Montana-I agree with you wholeheartedly though. We have some ash I’m eager to chop up
hardwood, burns hotter and longer.
I agree-just tricky to find around here
Would like recipe pls.
I will go back and add it to the description. Thank you for asking! To be honest, I fairly well winged it with rosemary, vegetables & incredible elk meat 😅 But my mother-in-law will give me her recipe mastered over the years 🔥
great info, but turn down the music so we can hear you better
Fair enough, appreciate the advice 🙃 Cheers from Montana!
I have a question? Do u live in this re-stored old cabin?
No, I honestly wish we could live in it. 16’x20’ with no running water would be hard but not impossible. This house was an abandoned homestead cabin on our family’s ranch- we restored it this year. At least it has a second chance at life now ☃️
No music, please
Appreciate your input 🙏
Much nicer if music is left out !
Appreciate your comment. Giving it some thought
Your chopping Your wood too small that's why it's burning up so fast. Small is for kindling, and larger is for steady burning. Hope that helps.
Yes the small stuff burns faster & hotter, you’re right!
Also, try some hard wood. It looks like you are using pine, which burns hot . Everything looks great!❤
Love the Bees Wax Candles, but They are Expensive. I will have to pass!!
They are pricey-local beeswax from a small beekeeper. But a little goes a long way. Plus, they make for a very special atmosphere! 🔥
Yeah if you’re burning light pieces of kindling it’s going to burn fast…never saw a nice piece of hardwood go in….take your time browing things in order….beef first…lots of browning…take your time…..then veggies…take 15-20 min…then wine…but reduce and cook off the liquid…last is demi halve or water and base….more flavor if you take your time and develop browning/flavor…
Absolutely great advice 🙌🏻 Cheers! (We don’t have hardwoods up here, except for the occasional scraps of ash, but I treasure it when I get it for burning 🔥)
😍🩷😘👍👍👍👍👍👍👍
Cheers! 🙌🏻🔥💗