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Barbecue, Biscuits and Beans: Chuck Wagon Cooking
     

Barbecue, Biscuits and Beans: Chuck Wagon Cooking

4.0 2
by Bill Cauble, Cliff Teinert, Watt Matthews Casey (Photographer), Tommy Lee Jones (Foreword by)
 
Whether donning denim or black tie, Chuck wagon cooking champions Bill Cauble and Clifford Teinert whip up menus to please cowboys, city slickers, VIPs -- and family. True to the heritage of the Old West, Cauble and Teinert capture and preserve the culture of the cowboy and the rustic romance of the great American cattle drive in Barbecue biscuits & beans. Recipes for

Overview

Whether donning denim or black tie, Chuck wagon cooking champions Bill Cauble and Clifford Teinert whip up menus to please cowboys, city slickers, VIPs -- and family. True to the heritage of the Old West, Cauble and Teinert capture and preserve the culture of the cowboy and the rustic romance of the great American cattle drive in Barbecue biscuits & beans. Recipes for every occasion from casual cookouts, to family celebrations, to black tie dinners include basic barbecue, whole rib eye, ranch beans, fresh summer vegetables, fragrant sourdough biscuits, savory sauces, fruit cobblers, and the best bread puddings. The easy-to-follow recipes are accompanied by tips, tales and tidbits from two of the foremost authorities on cooking with live coals. On any given day, Bill Cauble and Cliff Teinert are likely to be found in well-worn jeans and cowboy hats, working prized longhorn cattle, operating heavy machinery, or checking rangeland conditions and fences -- and as the sun drops low in the bright western sky -- cooking over a mesquite fire near an authentically restored chuck wagon.

In Barbecue biscuits & Beans using methods of Chuck Wagon Cooking to produce outstanding, wholesome meals, these two culinary cowboys present innovative ideas for cooking and entertaining, whether it be around a campfire, at a backyard barbecue, or for the most elegant black tie affair. Recipes are versatile, and easy to follow, and spotlight the flavors of the Southwest including Whole Beef Tenderloin; Dutch Oven Roast; Mesquite-Grilled Chicken; Stacked Red Chile Enchiladas; Sourdough Starter -- for bread, biscuits and delectable Fruited Sourdough Rolls; lots of beans; Cowboy Favorite Oven-Fried Potatoes; Fresh Green Chile Hominy; Cornbread Salad; Onion Cucumber Salad; a trio of Bread Puddings -- White Chocolate Almond, Lemon-Lime and Bourbon Sauced; Fresh Peach Pie and Cold-Oven Pound Cake. So whether you were born a hundred years too late for Lonesome Dove cattle drives, or you just appreciate simple, sumptuous, satisfying food, Barbecue Biscuits & Beans offers a big helping of western hospitality.

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.

Product Details

ISBN-13:
9781931721004
Publisher:
Bright Sky Press
Publication date:
09/28/2002
Pages:
192
Sales rank:
664,911
Product dimensions:
9.25(w) x 10.12(h) x (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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Barbecue, Biscuits and Beans: Chuck Wagon Cooking 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
LizReynoldsKincaid More than 1 year ago
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!