The Right-Of-Way Trail – Idaho – Part 3 of 3

August 21, 2020
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This is the trail that all other trails will be measured by.
We had just come off the Ashton to Tetonia trail and had planned to ride the Right-of-Way trail because the two trails were so close. With Ashton, Idaho being somewhat “central” to these two trails and with Ashton being 351 miles away from where we live, we decided on a twofer!

June 22, 2020

Sulae’s Dutch Oven Hungaridahoian Goulash

Finally, right?

That’s Hungarian and Idahoian all mixed up…The word “Goulash” comes from the Hungarian word Gulyás. This also means, in Hungarian, “Cowboy.” The Cowboy would go on cattle drives and they’d eat the weaker cows along the way by making a stew…goulash…out of them. Hummm…good thing I didn’t tell Travis this on the trail; I definitely fell-back on the trail often. He got pretty hungry a few times along the way. I wonder what I’d taste like all Goulash-ed up?

Here is the recipe for those cooking in a 12” Dutch oven. All you have to do is cut the recipe in half if you are cooking in a 10” Dutch oven. As Lodge Dutch Ovens go (they make two kinds of 12” Dutch Ovens ( Lodge Preseasoned Camp Dutch Oven, 6 Quart and their 8 Quart Big Brother. The 10” Lodge Dutch Oven will hold about 4 Quarts or 5 Quarts.

2 TBL of Olive Oil or Butter – Or More (I like BUTTER)
2 Cans of Tomato Soup (keep the cans) – Not the pizza sauce sweets!
1 Pound of Leaner Ground Beef
2 ½ Soup Cans of Beer (Or Broth or Water)
1 Large Onion All Chopped Up
2 ½ tsp Paprika
1 Large Chopped Up Green Bell Pepper (I Don’t Half This in my 10”)
2-10 Cloves Garlic all Smashed and Minced
2 tsp Salt
1 ½ Cups Frozen Whole Kernel Corn
12 oz Bag Pasta Shells (Or Elbow Noodles)
1 cup Fresh Sliced Mushrooms
3 Cups Grated Cheddar Cheese (Or Your Favorite)
1/2 Cup Sliced Olives (Or one of those small cans)

You’ll need a bit of coals to start with on the bottom. Once you start sauteing the onions and garlic, you’ll need to start a new batch of about 30 briquettes for the baking process.

Step 1: Heat up your Dutch Oven nice and hot and melt the butter in the bottom of the Dutch Oven. Don’t Let It Burn.

Step 2: Saute’ Up those Onions and the Garlic. Get them to a nice translucent look (but not so translucent that you can read newsprint through them).

Step 3: Toss in the Ground Beef and “brown” that all up.

Step 4: Now toss in the Bell Pepper and let them start cooking a bit (to soften up)

Step 5: Add the mushrooms, corn, olives, tomato soup, beer, paprika, and salt. Stir it all up together and bring to a boil (not a violet boil…but definitely some bubbling).

Step 6: Add the Pasta. Make sure all the pasta is at or below the liquid line. Any pasta sticking its head out of the sauce will be crunchy at the end.

Be sure there is room at the top from the food surface level to the bottom of the lid. You’ll be adding a blanket of cheese later and will need that air space.

Step 7: Place the lid on Dutch oven and remove all the old briquettes (they should be mostly ash by now and your new 30 briquettes should be fresh and glowing).

Step 8: Place 10-12 briquettes bottom and 14-16 briquettes top of the Dutch Oven. Let this cook for about 30-40 minutes. Sneak a peek at about 25-30 minutes and fish out a noodle. Is it done?

Step 9: Sprinkle the cheese over top and bake for an additional 5-10 minutes until cheese is melted and starting to “sink” down into the juices.

You’ll feed about 6 folks from this pot. However, I am being VERY lean in my offerings. We two ate the WHOLE 10” pot (there was NONE for breakfast).

Video Index Video 3

00:00 – Introduction
00:20 – Trail Montage – Still Heading to the End
00:32 – “He’ll be Home in Time for Corn Flakes!”
00:54 – Trail Montage – Long Shadows…it’s Getting Late
01:09 – “Still Swishin’ and ‘Swyidin’.” (Exhausted). At 37 Miles
01:36 – Spoiler ALERT! END OF THE TRAIL!
01:49 – At 38.1 Miles – Travis is Not Done!
02:30 – “Remember When?” Now He’s UNSTOPPABLE!!
03:20 – Heading down the road towards Mile #39
03:24 – Trail…ROAD… Montage
03:53 – What are Those Diamonds on the Roadsides?
04:20 – Mile #38.8…But, there is a Hill
05:32 – He’s at the Finish line…NOW…Let us Do It All Over Again
06:07 – SISSY!
06:50 – Plans Change…
07:24 – Back at Henry’s Fork – MISQUITOES!!! EVERYWHERE…THOUSANDS of Them.
08:53 – Made a Make-Shift Campsite Up. No Choice in the Mosquito–Apocalypse!
10:47 – Early the Next Morning
11:51 – View of the Henry’s Fork
12:29 – Making Sure We Have Enough Water
12:40 – Eating Breakfast and Keeping Warm
13:50 – Loaded Up, Ready for the Trail and Reading the Stats
14:54 – SOFT. A Close View of What We’ve Been Riding In. Bogged Down…Right Out of the Gate!
15:21 – Disusing Derailleur Hangers – Get an Extra One
16:13 – Trail Montage
16:40 – Hope to Get Back by Noon
17:06 – Nice Creek Scene
17:28 – Trail Montage
17:43 – CRASH!
18:47 – Confrontation with an ATV’er
19:30 – SPOILER ALERT…Back at Warm River Campground
19:41 – Crossing the “Finish Line”
19:55 – Stats
21:40 – Loaded Up! Ready for the Drive Home
22:23 – Click the Bell
22:40 – Photos from Yellowstone
23:22 – End of Part 3 of 3

With that being said, here’s the link to get you over to Video 1: https://gravelgrindingboys.com/right-of-way-trail-1-of-3/

Did You See Video 1?

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