Winning the Ram National Circuit Finals in Guthrie, Okla. earlier this year, the young gun, Kyle Irwin, 24, from Robertsdale, Ala. has big goals for his steer wrestling career. Clocking a record-tying time of 3.3 seconds naming him the 2014 RNCFR Champion, Irwin is confident and motivated with an eye on a gold buckle.
“I’m inspired by the people that succeed when the odds are stacked against them. No one person in particular, just anyone you might read or hear about that started from rock bottom and had nothing, then beat the odds and excelled tremendously. Just to prove that nothing is impossible.”
Growing up around rodeo and cattle, Irwin began junior rodeo at the age of 11 competing in tie-down roping, chute dogging, and team roping. Irwin jumped his first steer at 13 years-of-age at Steve Duhon’s Steer Wrestling School. Graduating from Northwestern Okla. State College, he was fortunate to have a mentor and coach, Stockton Graves. Graves taught Irwin not only about steer wrestling but about life and experiences. Traveling with Kody Woodard and Dru Melvin his senior year in college, he had the opportunity to ride Dru’s horse, Moonshine. By riding Moonshine, Irwin gained a tremendous amount of knowledge and confidence to keep pushing through any doubts about himself. Unbeknownst to Irwin, his adventure into a professional steer wrestler was headed in to a victorious one.
“I remember when I was in high school and signed with Western Okla. State College. The local newspaper wrote an article that read, Robertsdale High Senior Wrestles His Way to Higher Education. I never knew I had a chance to make a career out of the sport of steer wrestling. I had watched guys on TV making a career and I was in awe at how good they were. Now, I am able to pay my bills and enjoy this life that I had dreamed about.”
Full story is available in the September 15, 2014 issue.
Category: Archive
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Kyle Irwin
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Sweet & Sour Chicken Over Rice
• 1 lb. boneless chicken breasts
• 1/4-1/2 cup apricot preserves
• 2 (16oz) bottles russian dressing
• 2 cups instant rice
• 2 cups steamed broccoliDirections:
Grill chicken in skillet. Meanwhile saute apricot preserves and russian dressing on medium-low heat until it has a smooth texture. You can add apricot preserves to taste. Steam broccoli.
Prepare instant rice. When chicken is fully cooked mix with sweet and sour sauce. Serve over rice with broccoli. -
Tavis Walters
Tavis Walters grew up in Ovid, Michigan and got started roping at the local arena with his friend Tommy Tyler. His impressive resume began after his parents were working with customers showing “all around” horses mostly at AQHA shows. One thing led to another and Walters was soon winning AQHA titles in both the Team Roping and Tie Down events. His accomplishments include:
7-Time American Quarter Horse Association Congress Champion
4-Time AQHYA High Point National Champion
4-Time AQHYA World Champion
3-Time AQHYA Reserve World Champion
During his teenage years, Tavis spent several summers with renowned AQHA trainer, Robbie Schroeder. During high school he spent much of his time at horse shows or jackpots. Hard work and horsemanship earned Walters a scholarship at Rogers State University in Claremore, Oklahoma, for his freshman and sophomore years. Walters then transferred to Southeastern Oklahoma State University where he graduated with a degree in Occupational Safety and Health.
Tavis qualified for College National Finals in 2009. The following year he was awarded the Rogers State University Rodeo Team MVP. Also in 2010, he was named the National Intercollegiate Rodeo Association Central Plains Region men’s horse of the year owner/trainer.
Walters now makes his home in Elmore City, Oklahoma and trains horses, both for others and himself. He also has a successful business, Walters Halters (walterhalters.com) selling braided halters and other tack.
“I do most of the braiding myself,” says Walters. “I’m pretty particular about the quality.”
The Walters’ relocated to Oklahoma soon after Tavis left for college, though the family visits Michigan often. Tavis’ father, Barry, is a horseshoer and his mom, Tricia, is a Seminar Coordinator for Michigan State University.
Tavis competes regularly and in 2013 won 6th in the average at the George Strait Team Roping Classic; and won the UPRA Rookie of the Year Header. Earlier this year at the AQHA Tulsa Holiday Summer Walters was Circuit Exhibitor of Circuit Champion Sr. Calf Roping Horse and Overall High Point Open Rope Horse.How much do you practice?
I ride every day, and probably rope four or five days a week.Do you make your own horses?
YesWho were your roping heroes growing up?
Speed Williams and Rich Skelton.Who do you respect most in the world?
My parents. They have done so much for me and made sacrifices for my benefit.Who has been the biggest influence in your life?
My parents.If you had a day off what would you like to do?
Rope. I always rope when I get the chance.Favorite movie?
21 – a movie about card counters.What’s the last book you read?
Rich Dad, Poor Dad.How would you describe yourself in three words?
Quiet, responsible, motivated.What makes you happy?
Getting up everyday and getting to do what I love.What makes you angry?
People not doing what they say they will.If you were given 1 million dollars, how would you spend it?
Invest for the future.What is your worst quality – your best?
My worst is I’m not very outgoing until I get to know you. My best is that I’m trustworthy. If I say I will do something, I will do it.Where do you see yourself in ten years?
In ten years I will be training horses, showing horses in AQHA, and going to rodeos. I expect my halter business will have grown quite a bit by then. -
Back When they Bucked with Richard Claycomb
Richard, (Dick), Claycomb, was born June 6, 1939. He spent the first two years of his life in a two-room cabin in Fox Park, Wyo. “My dad was hauling logs from Fox Park, Wyoming to Ft. Collins, Colorado. Mom hauled water from the creek.” The family moved to Cheyenne when his dad got a job at the UP Railroad. Dick decided to take on a paper route when he was ten, at first riding a bike, and then switching to horseback, and extending the route from 22 to 145 papers. “I paid $15 for the horse,” he said. “I’d ride seven miles every night – that’s where I learned how to ride.” His mare stepped on a coffee can and severed a tendon, which ended the paper route. Dick’s next job was as an apprentice mechanic and he received his mechanic license.
Dick got his first taste of rodeo in Pine Bluffs, Wyo., at a high school rodeo, when he was 16. “I won the bull riding and was second in the bareback riding. I got $47 and I was hooked.” He won the All Around saddle at the Cheyenne High School Rodeo riding bareback horses and bulls and after he graduated from high school, he continued to rodeo in the summer and packed hod in the winter. “Packing hod for brick layers kept me strong,” he said.
Dick met his wife, Darlene Stumpf, when they were seniors in high school. They married in 1958 and they worked winters and rodeoed summers and later went to college. “Tracy was born in 1964 and Troy was born in 1966. Tracy is an attorney for Office Depot in Idaho, and she has two middle school daughters, Maureen and Emery. Troy is a principal in Gillette, Wyo., and he has three children, Sophie a senior, Lainee is a freshmen, and Jess a sixth grader. He operates a fly in fish camp in Saskatchewan, Canada in the summer. I go up there every summer to help and fish, mostly fish.”Full story available in September 1, 2014 issue.
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On the Trail with Garrett Tribble
“A lot of kids ride bulls, but some kids are just born to do it.” This is how Phil Fabela, a family friend and mentor, describes Garrett Tribble, who has been sitting first in the IPRA bull riding standings for nearly two months. Garrett isn’t the type to boast, but the bull rider from Slick, Okla. joined the IPRA in January 2014, and 11 states, three Canadian provinces, and nearly 50 rodeos later, he is sitting first in the world standings – ahead of second place by almost $20,000. And he’s only 17.
“Garrett’s bull riding career really started when he was about two or three years old,” says his dad, Rodney Tribble. “He fell in love with bull riding and has wanted to do it since he was very young. From about the time he was three, he’d come home from school and put in Eight Seconds – he watched it every day!” Garrett’s bull riding dream took shape when he was about five. One of his friends was participating in the mutton busting at a local rodeo and invited Garrett to join him. Short as it was, the wooly ride made up Garrett’s mind. He was going be a bull rider. Although none of Garrett’s immediate family had ever competed in rodeo, his parents helped him join youth associations like the Junior Bull and Bronc Riders Association (JBRA), National Junior Bull Riders Association (NJBRA) and the Oklahoma Junior Rodeo Association (OJRA).
Full story available in the July 15th edition.
Full story available in the July 15th edition.Full story available in the July 15th edition. -
Chicken Ranchero Casserole
1 large onion, finely chopped 2 celery ribs, finely chopped 1 medium green pepper, finely chopped 1 medium sweet red pepper, finely chopped 1 tablespoon canola oil 1 garlic clove, minced 3 cups cubed cooked chicken breast 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 1 can (10 ounces) diced tomatoes and green chilies, undrained 1 tablespoon chili powder 12 corn tortillas (6 inches), cut into 1-inch strips 2 cups (8 ounces) shredded reduced-fat cheddar cheese, dividedDirections
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
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Mrs. Marcus’ Skillet Meal
• 1 lb. ground beef
• 1 med. onion, diced
• 2 Tbsp. oil
• 2 1/2 c. canned tomatoes
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 1/2 c. chopped cabbage
• 2 Tbsp. chopped parsley, optional
• 1c. uncooked macaroni
• 1/2 c. grated cheeseDirections
Brown beef and onion in skillet. Add tomatoes, salt, Worcestershire sauce and bring to a boil. Add macaroni, parsley and cabbage. Cover and reduce heat. Simmer gently 15 minutes or until macaroni is done. Sprinkle cheese on top and serve immediately.Recipe by Linda K. Higgins
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Kraut Burgers
Filling:
• 1 med. head cabbage, shredded
• 1 1/2 lbs. ground beef
• 1 lg. onion, chopped
• salt and pepper to tasteDough:
• 1 pkg. dry yeast
• 2 c. warm milk or water
• 1/2 c. sugar
• 1/2 c. shortening
• 2 tsp. salt
• 2 eggs, beaten
• 7 or 8 c. flour or enough to make a soft doughDirections
Lightly brown meat in skillet. When brown and crumbly, remove from pan. Place cabbage and onion in skillet and stir until partially cooked. Return meat to skillet with cabbage and onion, cover and simmer 15 minutes or until tender. Cool.
Soften yeast in liquid and add rest of ingredients, except flour. Add flour, about 2 cups at a time, beating until smooth. When dough is stiff enough to handle easily, but still somewhat sticky, place in greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise again. Turn out on board and divide dough. Roll half of dough at a time to about 3/8″ thickness. Cut into squares or about 5 to 6″. In center of square place 2 tablespoons or so of filling, bring corners of dough together and pinch openings securely. Turn pinched side down on well greased shallow pan or cookie sheet. Grease tops. Let rise double in bulk. Bake in 400 degree oven for about 20 minutes or until golden brown. Makes 24.Recipe by Adra Rietveld
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Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped 1/2 (10 ounce) package frozen chopped spinach, thawed 1/2 cup sour cream
1/4 cup mayonnaise 1/4 cup cream cheese 1/4 cup grated Romano cheese 1/4 teaspoon minced garlic
Directions:- Preheat oven to 375 degrees F (190 degrees C).
- In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
- Bake until heated through and bubbly, about 25 minutes.
Recipe by Valorie Scherr
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Chicken -N- Okra Over Rice
4 to 5 chicken breasts Chopped okra frozen or fresh A little of Savoy’s dark roux or homemade Chopped onion, bell peppers, parsley and chopped garlic Cooked rice 4-5 cupsDirections
Slice chicken breast in halves or slices . Brown chicken in oil on stove. Then add onions, peppers and garlic. Sauté that with chicken. After chicken is almost cooked thru then add 2-3 tbs of dark roux, I use Savoy’s. Add some water enough to make a little gravy. Then add parsley and okra. Add your desired amount of okra. I use about 2 bags of frozen okra , my bunch likes a lot of okra. Add some more water maybe half of cup or a little more . Let it cook on medium to low until chicken is fully cooking and okra is cooked. Cook your rice separately and then serve chicken and okra over rice. You can also add shrimp or substitute chicken for shrimp. It’s an easy dish and delicious!Recipe by Leah Dupre, mother of Casey Dupre, a Louisiana High School rodeo member. This is Casey’s favorite meal.
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Fish Tacos with Mango Salsa and Chipotle Ranch
Makes about 6 tacos
• 3 fillets of Tilapia • Corn Tortillas • Lime Juice • Panko bread crumbs • Chipotle pepper powder • Ranch dressing • Cabbage • 1 can black olives, sliced • Avocado • Cilantro
Preparation
Prepare your toppings by cutting up cabbage, cilantro and avocado and place in seperate dishes. Set aside. Place desired amount of ranch dressing into a dish, and gradually add chipotle powder to taste. Set aside. Heat up pan with 1/4 cup canola oil until oil is hot.Cooking Directions
1. Cover a smal plate with lime juice. Cut up tilapia into bite size pieces. Soak pieces in lime juice, then bread with Pacno bread crumbs. Carefully place in hot oil, until cooked through.
2. Cook corn tortillas in seperate pan on medium heat.
3. Prepare taco with chipotle ranch, tilapia, black olives, avocado and cilantro
Recipe by Maya Medina
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Chicken Bacon Wraps
2 Chicken Breasts Instant Rice Bacon Spinach Tortillas Caesar DressingDirections
Cut cooked chicken into bite size pieces. Bake bacon for 15-18 minutes at 375 degrees. Chop into small pieces. Prepare about 2 cups instant rice. In spinach wrap, place desired amount of Cesar dressing, rice, chicken and bacon. Wrap tightly. Enjoy!Recipe by Maya Medina