Barbecue, Biscuits and Beans: Chuck Wagon Cooking

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.
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Barbecue, Biscuits & Beans

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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.
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Editorial Reviews

Texas Monthly
"a cookbook... worthy of a place in any modern kitchen."
Amy Diaz
You don't have to herd cattle to eat high on the hog.
HippoPress - Manchester
Southern Living
"Worthy of a place in any modern kitchen."
Publishers Weekly
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.
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Product Details

  • ISBN-13: 9781931721004
  • Publisher: Bright Sky Press
  • Publication date: 9/28/2002
  • Pages: 192
  • Product dimensions: 9.00 (w) x 9.90 (h) x 0.52 (d)

Meet 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.
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Table of Contents

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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Sort by: Showing all of 2 Customer Reviews
  • Posted June 24, 2009

    more from this reviewer

    Family

    This is a great book, this is my family and I love to pass these recipes to my niece and nephew since they were unable to meet some of these folks. This is down home right off the ranch Texas cooking!

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  • Anonymous

    Posted November 19, 2009

    No text was provided for this review.

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