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Barbecue Biscuits and Beans: Chuck Wagon Cooking
by Bill Cauble, Cliff Teinert, and Tommy Lee Jones
Available from Amazon
$18.71
|
Features
Paperback: 192 pages
Publisher: Bright Sky Press September 1, 2002
Language: English
ISBN-10: 1931721408
ISBN-13: 978-1931721400
Product Dimensions:
9.8 x 9 x 0.6 inches
Shipping Weight: 1.8 pounds
From 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 Jalapeño 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 cliché.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Publisher's Weekly
"Cauble and Tienert are serious about turning chuckwagon cooking into a regional art form."
--This text refers to the
Paperback
edition.
Reader Reviews
This review is from: Barbecue, Biscuits, and Beans: Chuckwagon Cooking (Paperback)
This colorfully-photographed 192-page book features a wealth of chuck wagon recipes and information. Tommy Lee Jones penned the Introduction, sharing his experiences with chuck wagons and cowboys. The book begins with a history of the chuck wagon, including authentic black and white photographs of dour-looking cowpokes out on the trail. After the Introduction, the recipes are organized topically: Breakfast, Breads, Main Dishes, Sauces, Veggies Sides & Salads, Dressings, and Desserts. A staple of Western cooking is corn bread. I baked the "Best Basic Cornbread" on page 47. The recipe began with a note about heating the pan, and included a variation for the basic recipe. The ingredients were readily available: cornmeal, flour, baking powder, salt, milk, egg, shortening, and vegetable oil. The bread had a wonderful, mealy texture and tasted best when served with a sweetened honey butter. The bread itself had a slightly tart flavor to it, and is meant to be served with something else, not to stand on it's own. The recipes are varied and diverse, and most include a full-color photograph. For breakfast, try Chile Eggs, Tissa's Dutch Oven Breakfast or Homemade Breakfast Sausage. For your main dish, how about Cookshack Round, Texas Cowboy Reunion Sirloin, or Cowboy Hash. To finish your night by the campfire, how about sampling the Side-Saddle Pecan Addiction? This fun cookbook will bring hours of delight for fans of Western-style cooking.
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Barbecue Biscuits and Beans: Chuck Wagon Cooking
by Bill Cauble, Cliff Teinert, and Tommy Lee Jones
Available from Amazon
$18.71
|
|
