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OLD WEST COOKING

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Old West cooking featuring recipes used in chuck wagons by cooks in the old west during cattle drives and roundups.

A History of the Chuck Wagon
In 1866, when cattleman Charles Goodnight needed a way to keep his drovers fed while trailing cattle from Texas to points north, he merely took an old Army supply wagon, and bolted to its back a wooden box divided into different compartments. He covered the box with a hinged lid that when opened and supported by a single leg could serve as a work table or wide shelf.

trailherd

The box was a simple contraption, but it revolutionized the cattle industry. Food and cooking utensils were stowed in the pigeonholes of this traveling kitchen cabinet. There were other uses for the wagon as well. Bedrolls, medicine, lariats, branding irons, whiskey and water--they each found a place attached somewhere on the wagon.

It was no difficulty coming up with a name for Goodnight's invention. Since early 17th Century England, individuals involved in the meat business referred to a lower priced part of the beef carcass as the "chuck."
Although less glamorous than other cuts, the chuck was an important source of nutrition for the working man.

By the next century "chuck" became a catch-all phrase for good, honest, heart-warming food. The term encompassed beef, vegetables, bread, dessert, coffee and anything else that could be eaten. On the ranch, the hands ate "chuck" at the "chuck" house.
Goodnight's all-purpose compartment on the back of the Army wagon became the "chuck" box. And a wagon with a chuck box became a "chuck" wagon.

The chuck wagon quickly gained independent status. While the wrangler or trail boss set the rules outside the camp, he and all the other hands obeyed the cook within the sphere of the chuck wagon. The cook brooked no interference with his cooking or his utensils, but the cowboys never rebelled against his rule. They paid him tribute each day by roping dead mesquite or oak wood and dragging it into camp for the fire.

After ranchers fenced the open range with barbed wire, and the extension of railway lines made the trail drive unnecessary, the chuck wagon lived on. Many times, neighboring ranchers helped with the roundup, the branding, the doctoring and other chores in return for the same consideration during their time to ship. When this happened, one chuck wagon might make the rounds of all the area ranches and be out for weeks at a time throughout the working season to feed dozens of persons.

Today, the chuck wagon remains a vital part of the cattle industry. It not only feeds working cowboys on larger ranches, but it also is a social gathering place during cowboy celebrations, fairs, meetings and other important events. For everyone, even those who are eating behind a wagon for the hundredth time, the chuck wagon is a special place, and the time spent there eating, meeting and greeting with friends is forever filed away in the catalog of that person's special memories.

Chuck-Wagon Cooking Equipment

Long before "chip-making factories" had anything to do with computers, they had great relevance to the range cattle industry. The original chip factories were four-legged cows--both of bovine and bison heritage.

In areas where wood was scarce, cowboys could use dried cow chips as fuel for camp fires.
But they had to be careful. Cow chips burn so hot that even the lids of cast-iron pots will glow red in the dark, according to some accounts.

A much more desirable fuel when available was dead wood from a mesquite or oak tree.
The wood burned uniformly and thus made coals hot enough to cook any food, but not so hot that it was unmanageable. Cedar and other evergreen wood was avoided because it burned too quickly and it gave food a bitter taste.

Today's chuck wagon cooks don't have to worry too much about not acquiring wood.
Encroachment of the mesquite tree across most of the range cattle country makes dead mesquite trees easy to find. The cook starts his fire three or four hours before he wants to put on his meal. In an 8- to 10-inch pit burrowed out of the ground, he stacks mesquite wood on top of kindling. The kindling is lit and the fire burns itself out until the wood is turned to coals and ashes.

Over the hole that contains the fire the cook places a metal grill--sometimes store
bought or sometimes custom-made from the handles of old branding irons. Or they might use three-legged stands that they designed and made themselves out of scrap iron. On top of the grill or hanging from the stand are the coffee pot, cast-iron skillets, and the most important utensil of all, the Dutch oven.

Well-cured Dutch ovens are indispensable to the camp-fire cook. To make biscuits, he places coals on the lid of the Dutch oven to complement those under the grill. For smoking steaks, he turns the Dutch oven upside down to capture the mesquite-wood's unmistakable flavor. The Dutch oven also is perfect for cooking stews or guisadas, vegetables and cobblers.

Gary Ferguson of Pitchfork Ranch, winner of the 1989 Championship Cowboy Campfire Cook-Off in Abilene, says that a true chuck wagon cook never washes his Dutch oven after using it. He burns it out on the grill and then coats it with oil.

Tenderloin of Beef To Top of Page

Roll tenderloin in cracked black pepper. cover with dishtowel and let stand 45 minutes to 1 hour. Place on hot mesquite coals and roll with fork until brown on outside. Or cook in conventional oven at 350 F for 45 minutes to 1 hour. Slice and serve medium rare.
8-10 cubed potatoes
1 large minced onion to taste
salt and pepper to taste
4 oz. chopped pimiento
2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup

Boil potatoes and onions to barely tender. Drain. Blend with balance and heat in Dutch
oven to hot or bake in 350 F oven for 30 minutes.
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Apple Crisp To Top of Page

5pounds baking apples ------2tbsp. flour------1cup sugar------2sticks margarine ------pinch
of salt------2cups sifted flour------2tbsp. cinnamon------2cups brown sugar------2tbsp. nutmeg

Peel apples and cut in slices. Mix apples, sugar, salt, cinnamon, nutmeg and 2 tbsp. flour
in Dutch oven. Combine margarine, flour and brown sugar mashing until crumbly. Sprinkle this mixture over apple mixture. Bake 35-45 minutes with coals in Dutch oven, or bake 30-40 minutes in 350 F oven.
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T-Bone Steak

Season T-bones with garlic salt and black pepper. Cook 20 minutes for medium rare over medium coals. Baste with sauce before steaks are done.
Sauce:
1cup water------1/3cup vinegar------16oz. tomato paste------1/3 cup lemon juice------5tsp.
chili powder------1/2 cup margarine------1 1/2tsp. pepper------1/4tsp. cayenne------1/2cup
and 1 tbsp. catsup------6tbsp. honey------1/2 tsp. garlic salt------6tbsp. brown
sugar------3tbsp. Worcestershire sauce------ 1/2tsp. salt

Bring to boil and simmer one hour. Baste meat with sauce when almost done. Also serve with meal.
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Baked Potato Wrapped in Bacon

("World's Best" Baked Potato)

Medium sized potato
2 bacon slices per potato
1 tbsp. butter per potato

Take medium-sized potato. Split while raw (do not cut all the way through the potato).
Season with butter, salt, pepper and place one slice of bacon in middle of potato. Wrap tightly in foil and cook slowly in coals or a 350 F oven for one hour or until tender when pierced with a fork. When done, remove the bacon and wrap with a cooked piece of bacon.
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Sourdough Bread
(Feeds 10)

Starter:

4 cups water - warm
1 package yeast
2 tbsp. sugar
4 cups flour
1 medium potato quartered.

Dissolve yeast in water. Add sugar and flour. Mix well. Add potato. Put in container (never use metal; crock works best). Cover loosely. Cannot be airtight or you'll have no fermentation. Stir several times per day.

1 cup water
2 packages of yeast
3/4 cup sugar
2 eggs
2 tbsp salt
3/4 cup vegetable oil
3 cups sourdough starter
7 1/2 cups flour

Dissolve yeast in water. Add sugar, eggs, salt, oil, sourdough starter, flour. Mix well. Let rise for 1 1/2 to 2 hours. Punch down and make six rolls. Bake, with sides touching on greased cookie sheet, in oven for 20 minutes at 375-400 F.
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Chicken Fried Steak To Top of Page

Round steak (1/4 pound of raw meat per person)
salt and pepper to taste
2 cups milk
1 egg
2 cups flour with 1 tsp. salt and pepper added to it
Use Coke bottle bottom to tenderize meat with and to hack salt and pepper into meat.
Take milk in a bowl and beat egg in it. Dip steak in milk and egg mixture then flour until well coated., Fry over medium high heat in about 1/2 inch grease until
batter is golden brown.
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Red Beans

1 1/2 lbs. red beans
1 to 1 1/2 gallons of water
1/4 pound salt pork or bacon
salt to taste
2 or more jalapenos for flavor

Pick beans thoroughly to get rocks and clods out. Bring red beans to a boil. Add salt, salt pork and jalapeno when beans come to a boil. Move to a lower or moderate heat and let simmer until tender for about three hours. If you add water, do not add cold water.
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Yeast Bread To Top of Page

2 cups water------ 2 packages dry yeast------ 2 eggs well beaten------ 1/4 cup oil------ 1/2
cup sugar
1/2 tsp. salt ------6 1/2 to 7 cups flour ------1/3 cup shortening

Mix yeast in warm water, add eggs and oil. Mix and add dry ingredients and 1/2 of the flour. Mix it up real good. Mix in rest of flour and let stand until it rises above the bowl.
Work it down. Melt 1/3 cup shortening in Dutch oven. Pat out dough and cut with tin can. Place cut dough with sides touching in melted shortening in Dutch oven. Place over fire. Let cook until done. In oven bake at 375 F for 20-25 minutes.
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TEXAS BEEF TIPS
14-inch Dutch Oven

2lbs. sirloin cut in 1 in. cubes------1tbsp. Tabasco------1tbsp. grease (use more if
necessary)------1tbsp. A-1 Steak Sauce------1clove garlic, slashed------1-2cups
water------1/2pkg. Lipton Onion Soup Mix------1jalapeno chopped
1medium onion, chopped------2tbsp. corn starch

Brown meat in grease. Add garlic and soup mix. Stir until soup mix dissolves. Add
Tabasco, A-1, and water. Cook until all blends in 2-3 minutes. Add onion, jalapeno and corn starch. Mix all in and simmer on low heat for 2 hours.
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Spicy Hot Beans To Top of Page

1 (16) oz.) pkg. dried pinto beans------1/2 cup Worcestershire sauce------6cups
water------1tbsp. brown sugar
1 lb. bacon, pieces cut in half------2tbsp. ground cumin------1lb. smoked link beef
sausage------1tbsp. pepper
2medium onions, chopped------1tbsp. celery seeds------1/2cup chopped green
pepper------2-3tsp. hot pepper sauce
4 cloves minced garlic------1tsp. salt1 bay leaf------1(16 oz.) can tomatoes, undrained, and chopped.

Sort and wash beans. Place in large Dutch oven. Cover with water 2 inches above beans.
Let soak 8 hours. Drain beans and return to Dutch oven. Add 6 cups water. Combine bacon and next four ingredients in a skillet. Cook over medium heat until bacon is done and vegetables are tender. Drain.

Add remaining ingredients except tomatoes and bring mixture to a boil. Cover, reduce heat and simmer (medium low) for 2 hours or until beans are tender. Stir occasionally.
Add tomatoes. Cook 30 minutes longer.
Remove bay leaf before serving. Serves 10.
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Dewberry Cobbler

12-inch Dutch Oven

Filling:

2 cans (approx 4 cups) frozen dewberries and 2 packages fresh Sugar to taste (1-2cups).
You may substitute with fresh or frozen blackberries.Mix dewberries and sugar. This mixture should be enough to cover a 12-inch Dutch oven 2 inches deep. Cook this mixture until syrupy.

Crust:

1/2 cup butter
1/2 cup Crisco
2 cups flour

Cut butter and Crisco into flour. Add ice water. Mix until crust is crumbly. You may need to add more flour. Don't roll out!
Sprinkle or crumble over dewberry and sugar mixture. Sprinkle 1/4 cup sugar over top.
Cover Dutch oven and put coals on lid.
Cook 10-12 minutes or until crust is brown. Bake in 375 F oven for 20-25 minutes.
Serves 10
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Cowboy Steak & Potatoes...8 servings

Marinade:

2 Tbsp. blue cheese ------1 large clove garlic, chopped fine ------1 tsp. each black pepper
and salt
1 Tbsp. soy sauce ------1 Tbsp. Worcesterchire ------1 Heaping Tbsp. powdered instant
coffee ------1/4 cup cooking oil ------2 pounds top sirloin, cut 2-inches thick -----
Vegetable cooking spray ------8 medium red potatoes, cut into 1 1/2-inch wedges ------1
pkg. dried onion soup mix

1.Mix marinade ingredients in food processor or blender.
2.Pour over steak and rub into the surface. Marinate steak several hours or overnight in the refrigerator.
3.To prepare potatoes, brush with oil and coat with onion soup mix.
4.Spray rack of broiler pan with vegetable cooking spray. Place steak and potatoes on the rack and broil 6 inches from the heat. Cook for 30 minutes until steaks are medium-rare (150 F) and potatoes are tender, turning once.
5.Carve steak across grain into thin slices. Serve with red potatoes.
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San Antonio Beef Stew ...4 servings

Cooking & preparation time: 30 min

1 boneless beef top sirloin steak, cut 3/4" thick (approx. 1 pound)
1 tablespoon vegetable oil
1/4 teaspoon salt
1 can (13 3/4 to 14 1/2 oz) ready to serve beef broth
3/4 cup picante sauce
2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
1 large red bell pepper, cut into 1" pieces
1 1/2 teaspoons ground cumin
2 tablespoons cornstarch dissolved in 1/4 cup water
Toppings (optional)
Dairy sour cream
chopped fresh cilantro

1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2" thick strips. In Dutch oven, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2 minutes or until outside surface is no longer pink. (Do
not overcook.) Remove from pan; season with salt. Set aside.

2. In same pan, combine broth, picante sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium_low.
Simmer 10 minutes or until vegetables are crisp-tender.

3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or until sauce is
thickened and bubbly. Return beef to pan.
Serve with sour cream and cilantro, if desired. (serving size 1 1/3 cups)
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ROADHOUSE STEW To Top of Page

2 lbs Beef Shanks------4 pints Water------1 tsp Salt------2 Onions sliced------a few
Peppercorns------4 Potatoes sliced------6 Carrots chopped------4 celery------1/2 tsp crushed
Basil Leaves------1/4 tsp crushed Thyme leaves.

Put Meat, Water, Salt and Peppercorns in a large pot. Bring to a boil and skim off top.
Simmer 3 hours with cover on pot. Add vegetables and herbs. Cook another 1/2 hour.
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Wild River Chili...6 Servings

1 lb diced Beef------1 large can Red Beans------1/2 cup chopped Onion------1 large can
refried Beans------1 can Tomato Sauce(8oz)------1 cup Water------1/2 tsp Salt------1 tsp
hot Chili Peppers------1/2 tsp Garlic salt------1/8 tsp Cayenne------1/8 tsp Pepper------3
tblsp Chili Powder------1 tblsp Molasses.

Brown meat with onions in a Dutch oven, discard fat. Add rest of ingredients, cover and simmer for about 1 hour, stirring every so often.
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RANGE RIDERS STEW To Top of Page

1/2 lb green cooking Apples------5 tblsp Butter------3/4 lb Beef already cooked------1/2 cup
bread crumbs------dash Nutmeg------1/4 lb Onions sliced------Salt-------3 lbs cooked sliced
Potatoes------pepper------3 cups gravy

Add Onions to melted Butter band brown, remove Onion rings, melt rest of Butter and saute Apple slices. Layer 1/3 of Potatoes, Meat, onion rings and Apples. Season with Salt, Nutmeg and Pepper. Repeat layering until all ingredients are used. Pour gravy over top.
Butter breadcrumbs and layer over all. Bake @ 350°F for 1 hour.
printable Version rangerider

ROPER's ROAST PIG.

Put small Pig in roaster cage or large spit. Tie up legs. Baste with a large brush , use
drippings from previous meat roast or use shortening to baste. It take about six hours to roast on a spit. Basting gives a golden crisp skin.
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ROUNDUP PORK WITH ONIONS

2 lbs pork tenders cut in strips------1/2 cup oil------6 Onions med------1 tsp Salt------3/4
tsp Pepper------1 tsp Paprika------1/2 red Pepper cut in strips------1/4 tsp crushed Red
Chiles------Strong Cheese.

Saute Onions in oil 3 minutes. Place on low heat and stir in spices. In a separate pan brown Pork in remaining Oil. Cook, med heat for 15 mins or so. put Pepper strips on top, cover and simmer 5 minutes. Mix Onion mixture into meat. Garnish with Cheese.
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TRADING POST STEAK...5 Servings

3 lbs Sirloin steak about 2"------2 cloves Garlic diced fine------1 tblsp Peppercorns------4
cups Salt------1 cup Water.

Break Peppercorns and press Peppercorns and garlic into slits in meat. let stand for 1 hour. Make a paste of Salt and Water Cover top side of steak with 1/2 mix. Put steak 3" from heat mix side up, turn and repeat. Use 15 mins for rare(Each side), 25 mins for med and 30 mins for well
Remove salt before serving.
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