Welcome to your new favorite introduction piece on the oh-so delicious thing that we call barbecue! I’m going to walk you through some dos and don’ts when it comes to smoking those briskets, ribs and sausages that make the whole neighborhood jealous. We’re going to go over things like wood choice, what to look for when building or buying your own smoker, meat selection and prep, temperature control, and what not to overthink.
A few weeks ago, Ranchlands Foundation and Chico Basin Ranch concluded our two-month effort in donating ground beef to those in need from COVID in the greater Colorado Springs community. Below are the reflections of Anja who coordinated the project for us.
The addition of rice flour to the dredge in this recipe creates a nice crisp double dredged breading.
From epic novels about the “old West” to meditations on the natural world and humanity’s place in it, from horsemanship instructionals to our favorite cookbooks, a (non-comprehensive) list of titles recommended by the Ranchlands team.
We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great on toast or mixed into some yogurt and granola.
Someone once called my father a rugged individualist, which, as I look back, comes pretty close.
This recipe makes one 8 inch galette or two 4 inch galettes.
This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]
This onion tart is made up of two versatile parts, both of which can be adapted for many other uses.
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.