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Kitchen Stock | April 2024

Cowboy approved recipes used by our favorite country cooks.

In the kitchen with Barb Carruthers, Carruthers Brothers Ranch of Baltic, S.D.

Tell us about yourself.

"My four boys and I operate Carruthers Brothers Ranch near Baltic, S.D., along the I-29 Corridor. We run about 200 head of registered Red Angus cattle and calve both a fall and a spring herd. The boys are active in both 4-H and FFA and we have shown cattle at BHSS, Watertown Farm Show, Sioux Empire Farm Show, as well as state fairs in Iowa, Minnesota, and South Dakota. Carter, my oldest son, is working on his masters. Carson is attending South Dakota State University (SDSU) College of Pharmacy. Colby is a senior and Connor is a sophomore both at Tri-Valley High School. Colby and Connor are actively assisting in the day-to-day operations of the ranch when they are not participating in football, track or FFA. I work for CHS Inc. as a nutritional consultant, namely beef cattle, and cover the southeastern portion of South Dakota. Growing up on a Hereford operation in southwestern Minnesota near Lake Benton, up on the Buffalo Ridge, is where I developed my love for cattle and horses. I would raise and show Hereford cattle at the county level, state level, and at many junior national shows all over the United States. My grandfather, Jack Delaney, would always say that raising cattle was not for the weak-hearted, but there is no better way to raise a family. After college at SDSU, I went to work for Trans Ova Genetics where I bought my first Red Angus donor cow and that was the start of my Red Angus herd. Pursuing a career in sales, I went to work for Schering-Plough Animal Health and was in western South Dakota. In 2000, I was transferred to a territory in Minnesota, and we moved to the ranch near Baltic, S.D. That was the beginning of the Carruthers Brothers Ranch."

What is your favorite thing to make?

"Mexican Lasagna."

What is your least favorite job in the kitchen?

"Doing the dishes."

What is your favorite cooking tip/trick?

"One of my secret ingredients in my famous Red Angus Chili is adding a can of beer. It makes the meat tender."

Where did you learn to cook?

"I learned to cook from my mother along with both my Grandma Caraway and Grandma Delaney. All of them are excellent cooks. I learned to make several amazing dishes."

Sale Offering:

Selling by private treaty every day at the ranch.

Photos courtesy Barb Carruthers

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