Cooking in the West

The Big Timber NRA Rodeo and the high school rodeo were successful as are all rodeos due to the planning, preparation, and just plain hard work that goes into putting on a rodeo. The Big Timber Rodeo has a rich history which began with Leo J. Cremer (1891-1953) and his family who built a rodeo legacy based out of Melville, Montana. He established the greatest string of bucking horses ever owned by a single person. After his death in 1953, his business became part of Gene Autry's World Championship Rodeo Company.

Descendants of the Cremer family are again producing the Big Timber Rodeo, so I felt it was fitting to share a poem this week about one of the Cremer descendants, Spud, whom I feel very privileged to have known. Spud left us in 2010 when I wrote this tribute poem to honor his memory. I tip my hat to the memory of Spud, Leo J., and all the Cremer descendants--especially Rod and Ronda Cremer Johnston and Jake and Chelsie Johnston, who produce the NRA rodeo and high school rodeo in Big Timber.

I acquired this picture and this post from Spud's daughter, Pat Cremer, who wrote, "I am so proud of my cousin, Jake Johnston! He rode his Great Grand Dad's (Leo Cremer's, Mr. Rodeo's) historic rodeo saddle in the Big Timber rodeo parade. This saddle is a one of a kind handcrafted saddle adorned in hand tooled silver! Since the 1920s Leo Cremer was synonymous with rodeo as we know it today, and he was world renowned!"

In fact, Leo introduced rodeo to many foreign countries, shipping the entire rodeo show via trains and ships. He was a man with vision and the ultimate showman. The Cremer legacy lives on in the next generations, but let us not forget those who blazed the trail. . .

"So Long, Spud!

-a tribute by Susan Metcalf

Born in the shadow of the Crazy Mountains in 1929, the sixth child of eight.

Patrick Thomas Cremer was better known as Spud, son of Cornelius and Kate.

He rode for the Spear-O, the Antler Ranch, and the Padlock,

For Cowboying had been his calling since the day he could walk.

Spud liked good looking cowy horses and longhorn cattle.

He counted it a good day if he spent most of it in the saddle.

He was quick to befriend young and old, rich and poor-

Folks felt welcome to hang their hats beside Spud's door.

He inspected cattle, spent 14 years sheriffing, and owned the Cort Bar.

He never lacked for life experiences in his travels near and far.

The twinkle in his eye betrayed the fact that a saint he ain't,

But the work had to be done before the town he would paint.

Spud loved to share a Whiskey Sage and spin a tale or two;

Though they sounded stretched a might, they were mostly true.

He never bragged about himself, because he didn't have to.

He was a top hand as true as the fancy loops he threw.

At 80 years of age, his backhand loop was envied in the branding pen.

In the remuda, we would watch Spud throw the houlihan once again!

Spud was a living legend who never backed down from man nor beast.

He was pound for pound fearless-bulletproof and ten feet tall at least.

Spud has loped the long circle, and back to the roundup wagon he went.

We are thankful for the memories and the good times with him we spent.

He rides where the grass is belly deep and there's no such thing as dust or mud.

One day the Chute Boss will call our name, and we will ride again with Spud."

Rodeo season means barbecue, so I would like to share a few of my favorite recipes for a summer gathering.

Cowboy Beans:

1 lb. ground beef

1 lb. bacon, cooked and crumbled

1 med.onion

5 cans of assorted beans (I use chili beans, black beans, Great Northern beans, garbanzo beans, and kidney beans, but you can use your favorite varieties.)

2 T. mustard

1/2 C. bbq sauce (your favorite prepared sauce)

1/4 C. brown sugar

Alpine Touch or seasoned salt to taste

Brown ground beef with onion. Drain and rinse black beans, but do not drain remaining beans. Put all ingredients into a slow cooker, mix well, and cook on low for 3 to 4 hours. If the beans have too much liquid on them, drain off some liquid before serving.

Frito Salad:

1 can whole kernel or Mexi-corn, drained

1 can black beans, drained

1/2 C. mayonnaise

1 bag Chili Cheese Fritos

shredded cheese

Drain corn and black beans. Mix with the mayonnaise. Just prior to serving, fold in the chips. (Note: You must use Chili Cheese Fritos not regular Fritos). Sprinkle it with shredded cheese. If desired, you can garnish with sliced olives, diced tomatoes, green onion, etc.

Raspberry Pie:

16 oz. Cool Whip

1 can sweetened condensed milk

1/4 C. Real Lemon lemon juice

16 oz. bag frozen raspberries or 2 pkg. fresh raspberries

2 graham cracker or shortbread prepared crusts

Mix Cool Whip, sweetened condensed milk, and lemon juice. If you are using frozen raspberries, thaw and drain them very well. Fold frozen or fresh raspberries into Cool Whip mixture and pour into crumb crusts. Garnish with whipped cream and more fresh raspberries if desired.