Montana Bounty Foods - Western Wear,Southwestern Wear,Cowgirl Clothing,Cowboy Clothing,Leather Jackets, Fashion Accessories, Home Decor, Native American Art, Jewelry, Americana merchandise inspired by the American West

                                                  Meet Montana Bounty Food
                                                                        and
                                                                 The Butlers

From our Purveyor of Gourmet Gifts and Foods:
There is never enough time to see all the companies one wants to at Western trade shows. We were in the final minutes of just such a show and still looking, now a tad more frantically up and down long aisles trying to locate Montana Bounty Food's booth. Vendors were packing up, cartons strewn in the aisles, the beginning of organized chaos when...finally...we found their booth. Calmly, they were still greeting last minute buyers and sampling this most amazing dip. Yum! Their booth was immaculate and everything looked scrumptious. Well, we just focused on what was at hand and forgot that the trade show was packing up all around us. Nibbling on chips and dip (made with Deep-Pit Seasoning) we got to know each other. Turns out we had several friends in common, including Western musician Joni Harms. That sold us! Montana Bounty Foods has been part of our merchandise mix ever since.

If there is one thing every kitchen needs it is Deep-Pit Seasoning.

In 1989 a new era began for the Butlers. After many years in the fast-paced Southern California region, the Butlers decided to retire from "The City" and make their dreams come true in the cattle and guest ranch business. After three such ranches, they realized that the food service industry was a crucial part of their business. Throughout the years, many of their recipes were tested by guests from all walks of life and pronounced to be "tried and true." The most famous of all was that of "Hal's Deep-Pit BBQ's." His seasoning is unsurpassed.

In 1998 the Butlers decided it was time to "take their product to market." Now, throughout the United States and Canada, their product line has evolved into many more successful recipes. Product research and development is ongoing, and excellent retail and wholesale customer relations are a priority in their business.

OutWest is pleased to offer Montana Bounty Food products to our local and national audience.
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Cooking and Baking Tips from Montana Bounty Foods

Preservatives:
Other than salt, MONTANA BOUNTY FOODS products have NO M.S.G. or other preservatives.

Shelf Life:
Although there are no preservatives, "Deep-Pit Seasonings", and other products have a very long shelf life - minimum of a year. )Buffalo Chips, and Frontier Sourdough Starter have perishables, but with proper temperature consistency, they will keep for several months.)

Marinating:
Mix one ounce of Deep-Pit Seasoning with one cup water (you may add a little cooking oil, if desired) and marinate frozen or thawed meat for several hours or overnight.

Wild Game:
We recommend the marination method for all types of game, as this type of meat is usually very lean and can be dry. "Deep-Pit Seasoning" naturally tenderizes and moisturizes during the marination process. You will still get the same flavor, just milder.

Crock Pots :
Terrific! Remember that crock-pots do not dehydrate during their cooking process as much as ovens and pan roasting do, so you may want to cut down on water and seasoning used.

Frying:
Cast iron is the best. Try to fit your meat to the skillet for better heat distribution. Begin with a hot skillet, add oil or butter and place seasoned meat in pan. Sear both sides to seal in the moisture of the meat, then turn heat down to allow middle to cook to desired temperature. Great for "blackened" meals.

Oven Cooking & Roasting:
Again, cast iron is the best, but any roasting pan will do. Cook your meats freash or frozen, but remember to cover tightly. This not only allows for better heat distribution, but keeps your meat moist and tender. Always add a little water to the bottom of your roasting pan. An example of proper proportion is a 5 - 6 lb. roast, one ounce of "Deep-Pit Seasoning" (rubbed onto meat) and two cups of water on the bottom of the pan (don't "wash off" your seasoning).

Fowl:
When preparing turkey, chicken or fowl, rub a small amount of butter or margarine on the bird and sprinkle "Deep-Pit Seasoning" liberally on both sides of the bird. Bake or roast as usual.

Soups and Stews:
Add a teaspoon up to a tablespoon of "Deep-Pit Seasoning" to your favorite soup or stew mixture prior to cooking. No further seasoning is necessary.

Helpful Tips

Too Spicy:
Simple! Just cut down to 2/3 or less of the seasoning packet prior to cooking.

Too Mild:
Add "Deep-Pit Seasoning" to any of our soup or stew mixes if you like the flavor on the spicy side.

BBQ's:
Sprinkle "Deep-Pit Seasoning" on your steaks, chops, etc., and just cook as normal on your BBQ. If you choose to marinate, no further seasoning is required.

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