Well, now, do you mean a) in a cold camp, b) in a hot camp, c) in the bunkhouse, or d) at the boss's table in his house? In a cold camp, for me it was always jerky, cold bisquits, and coffee with a splash of whiskey in it. In what we called a hot camp, it was bisquits, beans, and bacon or son-of-bitch stew. In the bunkhouse it was anything cookie prepared, because cookie was always better at cooking than any of us were. And in the boss's house or the foreman's kitchen it was whatever their wives prepared. Anything they prepared beat all the rest hands down.

When I went into the U.S. Army, where the company kitchen was concerned, I thought I had died and gone to heaven. The only thing that had beat that before then was the boss's or foreman's lady's chow, and the only thing that has beat it since is my wife's cooking, which is country all the way.

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There's hardly anything more country than cornbread & beans. My wife gets a package corn muffin mix at the Wal-Mart grocery called "Jiffy" corn muffin mix. It's really easy and really good. Just follow the directions on the box. The secret to good beans is the pork. I'm sounding like a Wal-Mart commercial here, but here goes. Again, Wal-Mart grocery sells a 3 pound package of bacon trimmings for about 3 bucks. Where can you get bacon for a buck a pound these days? I usually cut the 3 pound package into 6 1/2 pound chunks, wrap them in zip lock freezer bags, and freeze to use as needed. One of the 1/2 pound blocks of bacon trimmings works out just great with a pound to a pound and a half of dried beans. What kind of beans? You choose, whatever you like best. I'm partial to lima beans. Cook the beans according to instructions, adding the bacon trimmings during the cooking process. When the beans are done, mate them up with the corn bread and you have a good old fashioned country meal that's hard to beat.

First my recolection of chuck wagon cooking is not to favorable (re: my poem Dude Holliday on page 4 of my cowboy poetry page) I have spent so much time down here in the SW and La. that my tast really runs to things like BBQd goat and Jambolia Red Beans and Rice and Saur Dough bred and biscuts.

who can think of chuckwagon grub and not long for a bowl of red?

Check out my blog on Eating Butt. Smoked Butt that is. I have a recipe for Black Beans and Rice that's quite good, and easy to make. It's one of those you'd expect to get off a chuck wagon. When I have more time I'll dig it up and post it.....

One of the mainstays in our household growing up was elk burritos. They are very easy to make, and even better to consume. Anything that involves venison adds to the foods of the cowboy culture. The best place to find these wonderful delicacies is at Hoss' Hacienda (my kitchen).

I look forward to what our campfire cooks have to offer up.

BigHoss