Why have any old Thanksgiving when you can have a cowboy Thanksgiving? Check out this feature article from New Mexico Magazine back in 2009 on outdoor cooking (scroll to the bottom for recipes!): Last spring I was hunched over my Coleman camp stove, surrounded by towering century plants and slender ocotillo at Pancho Villa State Park, near the U.S.-Mexico border. I imagined the cowboys of yesteryear, who brought with them their cast-iron kettles, also known as Dutch ovens. These essential pots were designed to cook meals slowly over open flames—a feat I can’t quite re-create with my Coleman. Chuckwagon cooks used the thick-walled portable...
