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Barbecue, Biscuits and Beans: Chuck Wagon Cooking

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Barbecue, Biscuits and Beans: Chuck Wagon Cooking

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Overview

Recipes and preparation secrets for all-time favorite chuck wagon dishes, from trailside to elegant, are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.

Product Details

ISBN-13:	9781931721004
Publisher:	Bright Sky Publishing
Publication date:	09/28/2002
Pages:	192
Product dimensions:	9.25(w) x 10.12(h) x (d)

About the Author

Bill Cauble has served as chairman of the board of the Ranching Heritage Center Museum and Foundation, is currently chairman of the board of the Fort Griffin Fandangle, Albany, Texas, and is a board member of the Old Jail Art Center and Museum in Albany. As a caterer and ranching manager, he is also renowned as a creative chuck wagon cook. Cliff Teinert has cooked for three presidents and a queen, and is the founder of a catering business, taking the chuck wagon from a working ranch to parties, conferences, and other events.

	Foreword	10
	Chuck Wagon History	12
	About the Authors	16
	Simply Black Tie	20
	Breakfast	22
	Breads	36
	Main Dishes	52
	Sauces	118
	Veggies, Sides & Salads	124
	Dressings	159
	Desserts	164
	Index	187
	Acknowledgments	192

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Editorial Reviews

"a cookbook... worthy of a place in any modern kitchen."

Texas Monthly

You don't have to herd cattle to eat high on the hog.
—HippoPress - Manchester

Amy Diaz

"Worthy of a place in any modern kitchen."

Southern Living

Cauble and Teinert are serious about turning chuck wagon cooking into a regional art form. Together, they helped found the Western Chuck Wagon Association. Teinert runs a catering service; Cauble cooked for a working ranch. In the introduction to the 180 recipes rounded up for this collection, Cauble identifies the challenges of his craft: "Cowboys like meat, beans, potatoes and bread. They like corn. Some will eat a green vegetable, especially if it's fried. They want Ranch dressing, even if it's from a bottle." Thus, ingredients for these dishes are always hearty and often abundant, with the quirky exceptions of Mountain Oysters and Baked Dove in Gravy. Cookware, when needed, is preferably cast iron. Part of the fun here is the enormous portion sizes: Roasted Suckling Pig calls for a 15- to 25-pound oinker ("scalded and scraped") and a coffee can to support its body cavity; it serves 15 to 20. SOB Stew uses up all the innards of a suckling calf, and the recipe ends with, "Add brains 15 minutes before serving." Saner classics abound, too: Chicken Fried Steak, Chili, Buttermilk Biscuits and Vanilla Ice Cream. Sauces, mops and rubs are essential for many of the entrees and the authors provide plenty of suggestions, including a complex Jalape o Raspberry Sauce with mango nectar, as well as a basic Barbecue Mop with Worcestershire sauce, vinegar sugar and spices. The brief foreword by Tommy Lee Jones is somewhat lackluster, but the book's photos are wildly Western without being clich . (Apr.) Forecast: The authors are negotiating for a TV series with PBS and the Food Network; if that happens, expect their book to take off. Copyright 2004 Reed Business Information.

Publishers Weekly

Barbecue, Biscuits and Beans: Chuck Wagon Cooking

Barbecue, Biscuits and Beans: Chuck Wagon Cooking

Hardcover

Hardcover

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Overview

Product Details

About the Author

Table of Contents

Customer Reviews

Related collections and offers

Overview

Product Details

About the Author

Table of Contents

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Customer Reviews