Cowboy Cooking
Cowboy Cooking is Preserving History .
Whether is be the Chuck Wagon Cook, the women of the Wagon Train, or the Explorers who blazed trails and discovered new land...knowing how to cook was part of survival.
In this group we hope to exchange ideas for cooking over campfire, ingredients, tips and history. We also hope to encourage new members to begin cooking for the purpose to preserving this part of history.
Poll
Should cattle branding be replaced with other identification technologies, like iris scanning, tattooing, tagging, etc.?
Yes- branding is a cruel, 19th-century anachronism.
27%
No- branding is cost effective, efficient, and humane.
73%
Total votes: 60
- 3 comments
- 1281 reads
- Older polls
Campfire cooking
Raven — Tue, 2011-11-01 04:37Looking for recipies to use out on the trail. What are you people cooking at the campfire when you only got your horses to carry your food?
"You´ll ride a black tornado, cross the western skies
Rope an ole blue norther and Milk it till it's dry
Bulldog the Mississippi pin it's ears down flat
Long before you take this cowboy's hat"
Dutch Oven
northernazcowboy — Wed, 2011-04-27 07:29I am looking for help cooking in a dutch oven--buried. I have tried it a couple times but it didn't work,
Grilled lamb chops
Sodbuster — Wed, 2011-02-16 10:29Howdy. Looking for advice/recipes for grilled lamb chops. Any marinade recommendations are greatly appreciated!
Paul
Homemade Marinade for Lamb Chops
South Texas Cowboy — Wed, 2011-02-16 16:09Spending a little time working in the Middle East, Lamb was the frequent delight of meat. Beef was rarely available in the local communities or found to hold a price tag the size of Texas to eat a juicy steak at the few restaurants which served beef. I enjoyed the lamb entree's which often created feuds amongst cattleman and sheep herders over grazing rights.
Today, most modern Cowboys enjoy the delightful staple of lamb too. An easy marinade is as follows:
2 pounds lamb Chops
1/2 cup olive oil
1 cup red wine (substitute-1/2 cup apple juice with 1/2 cup cranberry juice)
1 teaspoon salt
1 teaspoon dried oregano
1 tablespoon dried mint, crushed
1 clove garlic, chopped
1 teaspoon freshly ground black pepper
1 Pinch Dill Weed
Place lamb in a large bowl. Add olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate from 3 hours to overnight. I like using a large zip lock bag which allows me to place contents into the bag first then place the meat cuts. Once sealed, shake well and refrigerate as if using a bowl.
Preheat grill to approximately 350 - 375 degrees. As grill is heating, allow lamb to rest on a plater at room temperature. As grill heats, I like to coat olive oil over the grill using a half slice onion I dip into the oil then rub back and forth over the grill. This actually seasons the grill much like those who season cast iron for cooking.
Once the grill is ready, sear the lamb on both sides at the high temperature. Then turn and move to indirect heat approximately 300 degrees from 3 minutes each side for rare, 5 minutes for medium to 10 minutes well. You can add additional salt and black pepper to your likely. Also, if using wine in your cooking is not desired as the chefs in the middle East so often substituted the use of alcoholic beverages, add 1/2 cup apple juice with 1/2 cup cranberry juice instead of the red wine.
Roger Edison
http://cowboyandchuckwagoncooking.blogspot.com/
Sounds delicious...
Sodbuster — Wed, 2011-02-16 21:06Roger,
Thanks again for your help. I'll let you know how it works out.
Paul
cobbler
flcracker — Wed, 2011-02-02 11:10Here is a quick and easy cobbler that is sure to be a favorite at any hunt camp.
Ingredients :
1/2 cup butter ( one stick )
1 cup sugar
1 cup self rising flour
1 cup milk
1 regular can of sliced peaches
Cinnamon sugar for sprinkling
Preheat your oven or dutch oven to about 350 degrees.
Place butter in baking dish and put in oven to melt.
Mix sugar and flour together.
SLOWLEY add milk while mixing so as to prevent clumps.
Mix until batter is nice and smooth.
Remove baking dish from oven containing melted butter
Pour batter directly over butter. DO NOT STIR .
Carefully place peach slices evenly on top of batter.
Remember DO NOT STIR MIXTURE
Sprinkle cinnimon on top
Bake for about 45 minutes or until golden brown on top.
My kids like it with peach icecream on top.
I have also substituted the peaches for wild black berries.
--------------------------------------------------------------------------------
Kansas Jack's Polish Cowboy Black Beans & Rice
Kansas Jack — Sat, 2011-01-08 12:35I call it Polish style 'cuz I like using kielbasa in it, but you can use any meat that suits your palate. Depending on the size of your group, you can increase all quantities proportionately.
1/2 lb. Black Beans 1 1/2 cup rice 1 green pepper 1 bunch celery tops
1 or 2 carrots 1 large onion 2 T chopped garlic 1 lg can crushed tomatos
1 t salt 1 bunch green onions, including tops 1 lb. meat
Put beans and salt in a large pot and simmer for 3 hours. Add water as needed and stir occasionally to make sure the beans aren't sticking to the bottom. While the beans are simmering, chop all of the other veggies. Make sure to chop the celery leaves and tops and the greens from the green onions. These are what adds to the flavor. Add all the chopped veggies to the beans and let them simmer for another hour or so. At that time add your choice of meat, and let it simmer for about 1/2 hour. Last, add the rice, and let it simmer for another 1/2 hour. Make sure to stir occasionally to prevent sticking and burning. Remember, this is about a 4 to 5 hour job, and simmer is the key. You can boost the seasonings to taste. I always double the garlic, and if you like it more beany, start with more beans, or add a can of refiied beans.
The key here is to do this while you're enjoying company and your libation of choice. This can be made on the stove, over a campfire, or over charcoal. Iron cookware works best. Will feed 6 easily.............
Kansas Jack
PIGS in the Corn Field
South Texas Cowboy — Mon, 2010-08-02 19:48This is a really great and simple recipe for dutch oven cooking. It was shared with me by Mark Wilkins who devotes a great deal of time towards the Cowboy Way and the American Heritage of Chuck Wagon Cooking. Mark, aka "Dutch" also is a Chuck-Wagon Cook in Arizona and has a great deal of experience. I saw one of his specialty and he shared the recipes with me and said, I could share them with you.
First recipe is his Pigs in the Corn Field followed by a great bread recipes" Since I can't post the pictures here, you can always view the photo at Cowboys and Chuck Wagon Cooking.
Half ears of Corn on the Cob
Kielbasa Sausage Links
Diced Onions
Diced Celery
Diced Green Chilies
Diced Potatoes
Diced Bell Peppers
Pork Chops/Ribs/your choice
Couple cans Cream of ............ soup
Stand and line the edge of a Deep Dutch oven with the corn on the cob; place a link of Kielbasa Sausage between each Corn. Place in the well your diced stuff, beginning with the onions & celery. Pour a can of Cream of ...... soup of your choice in over the veggies. Now place your seasoned pork on top of all that and then smother with the other can of soup. These soups can each be different, or the same -- up to you. A couple we've tried are the Campbells Southwest Pepper Jack, or Cheddar Cheese. Experiment & have some fun with this One-Pot meal that is sure to please !
Braided Onion Bread With
Caramelized Onion Butter
This is another great recipe from Mark "DUTCH" Wilkins, as he states, "I can't take full credit for this recipe; it was used in a IDOS cook off but not sure who, where, or when, but at the time it included some sesame seeds but I eliminated them when I cook it."
2 packages active dry yeast
1-1/4 cups warm water (110-115) divided
1 cup warm sour cream
3 eggs (one for wash)
1 envelope onion soup mix
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
¼ teaspoon baking soda
6 ½ to 6 ¾ cups all-purpose flour
1 tablespoon cold water
In a mixing bowl, dissolve ¼ cup water and yeast. Let stand for five minutes. Add sour cream, two eggs, onion soup mix, butter, sugar, salt, baking soda, and remaining warm water; mix well.
Stir in enough flour to form soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in size.
Punch dough down. Turn on floured surface; divide dough into three portions. Shape each into a 15 inch rope. Place on a greased surface and braid dough. Pinch ends to seal.
Place into greased Dutch oven and tuck ends together to form a ring. Use either an ultimate Dutch oven or place a large can in center of oven to form a ring. Cover and let rise until double in size.
Beat cold water and remaining egg. Brush over dough. Place 10-11 coals under and 18-20 on top. (350) Bake for 30-45 minutes or until golden brown; rotating lid and oven every 15 minutes.
Remove bottom heat after 30 minutes if necessary to prevent over cooking. Let stand 5-10 minutes, remove from oven to wire rack to continue cooking.
Caramelized Onion Butter:
3 tablespoons diced onion
8 tablespoons butter
3 garlic cloves minced
1 package 3 ounce cream cheese, cubed
½ teaspoon minced fresh parsley
In another Dutch oven on low heat, saute onions 4 tablespoons butter and garlic until golden brown. In mixing bowl beat the cream cheese and onion mix, parsley and remaining butter until creamy. Place in hollowed out in red onion. Serve with bread. Garnish with herbs or vegetables.(optional)
Roger Edison
http://cowboyandchuckwagoncooking.blogspot.com/
Sounds good, but a couple points of clarification, please
WCallister — Fri, 2011-02-18 05:34OK, about the "Pigs in a Cornfield." When you say "half ears of corn on the cob," how have you split them. Have you just broken them in half, or have you cut them in half down the middle (length-ways)? How big of a Dutch Oven does this need to be?
Pigs in the corn
Cowboy Roy — Fri, 2010-09-10 19:41Roger: great recipe. Thanks. It was a huge hit and looks great in the DO.
Uh oh..
travelerj71 — Thu, 2010-10-07 15:28Looks like I'll be dirtying the dishes soon. Looks great..
Cooking Techniques
Flora — Tue, 2010-07-06 10:39Unfortunately my house has been freezing because my furnace filter just went bad. I am having a hard time cooking anything in the home because it is so cold. Does anyone have any cold dishes that are easy to cook?
Dutch Oven Peach Cobbler
cwbridges79 — Fri, 2010-07-02 18:30A few issues ago in the magazine there was a recipe for ducth oven peach cobbler. Does anyone on the site have that recipe and if so, can I get the ingredients and directions for making it? I would greatly appreciate it.
back to basics
Rose Dunn — Sun, 2010-06-13 12:07Thanks to Woodroe I have returned to my kitchen roots and have started re-learning how to cook the cowboy way. Seems things just taste better now. Looking forward to sharing recipies and mishaps in good conversation
Be kinder than necessary because everyone you meet is fighting some kind of battle
Hello...
Woodroe Call — Sun, 2010-06-13 11:15I have been packin' black iron for over fifty years and the line shack is listin' to one side Rose Dunn and I have a few fixings and are looking forward to sharing great start, keep cooking...
Woodroe Call USA
Timing has a lot to do with the outcome of a raindance...
If you tell the truth have one foot in the stirrup...
LOL I know the feeling. Years
Desert Rat — Wed, 2011-02-16 17:32LOL I know the feeling. Years ago I was rideing line out of Lordeberg and took a hell of a razing about needing a Clydsdale to pack my utensils on. This was the middle of winter and it was sure nice to come in after a day of rideing in that weather to a pot of beans that were staying warm from the coals all day long.
The Cowboy Poet
Buckaroo Beans
wy — Sat, 2010-07-10 16:04I love experimenting with bean recipes! Have varied them from a pepper hot to the church ladies potluck style. Anyway here is a general recipe . . .
Sauté chopped onions in a generous amount of your favorite extra virgin olive oil. Then add a large can of Bush's original baked beans. Add either diced green peppers or a small can of chopped green chili's or better yet, whole green chili's diced in approximately 1/2" squares and optionally add finely chopped jalapeño to taste. Also add either molasses and/or dark brown sugar to taste--but don't overdo. Finally, add a fairly generous amount of garlic. I usually use the dry minced type. Stir everything together then bake or simmer about 2 hours or so, that the beans thicken up. Remove from heat 10 minutes or so before serving.
I have never measured out anything exactly so if you try this you will have to use your own judgment.
(Sometime I hope to try making these beans from dried pintos but then would add a small can of tomato sauce etc.)
dutch ovens...hmm
smiles4miles — Sat, 2010-04-10 19:25Hi, I know this may be a bit of a dumb question but I need to ask:
Is there a better brand in this type of kitchen thing, or not really? What should I look for in a dutch oven?
I'm dying to try the peach cobbler recipe from the magazine...LOL.
thanks.
Julie
julesy
Yes there is.
Tex Expatriate — Thu, 2010-05-13 10:59Julie, the best brand of cast iron cookware is Wagner. What sets Wagner apart from others is its smooth polished inside finish. Ironware such as Lodge is unpolished.
Better BRAND of DUTCH OVENS
South Texas Cowboy — Thu, 2010-05-13 14:54Selecting a Dutch Oven does raise the question as to "What Brand" to buy. Selecting should be based on where it will be used: Indoor/outdoor of both: Cost: How much do I want to spend (or willing to).
When selecting a name brand item, often the research has already been done removing the necessary risk of quality. So, let say this is strictly going to be used in door. IN DOOR ONLY: I would select cast iron with enamel coating from Le Creuset or select from the stars of the Food Network as Paula Dean, or my wife's favorite: (Rachael Ray) or Emirle who each carry a nice dutch oven. However, I cook outdoors. All of my dutch ovens can be use in the stove, on and open fire, buried. Some are older collectibles as Wagner and Griswold that are no longer manufactured the same as they once were. Griswold and Wagner today are owed by American Culinary. And of course, LODGE who is still in business and makes excellent products...
The different, the outdoor dutch oven is heavier and plan surface. My lids allow to use coals place on top and well under neither. The can be hung over the spit with bail handles...However, if I was cooking a peach cobble in the home, I'd use my wife's Rachael Ray, but if I wanted to impress the neighbors during the barbecue, I'd use the lodge outdoors. Out door cooking I believe requires more skill of temperature control than an oven you set and can trust to walk away from.
Some good places to buy is searching QVC or Amazon. Ebay is OK for older cast iron but shipping often will be higher than the others. Hope this helps.
http://cowboyandchuckwagoncooking.blogspot.com/p/cast-iron-cooking-from-...
Roger Edison
http://cowboyandchuckwagoncooking.blogspot.com/
Dutch Oven
Rattler57 — Thu, 2010-05-20 08:54There's nothing better than cooking outdoors and having a great time with family and friends. Sure Dutch Ovens are impressive but the best part about them is that you can cook just about anything that you could at home in your oven anywhere. Like South Texas said, you have to get to know your oven in order to maintain a good temperature. Practice, Practice, Practice.... I love cooking up a Cowboy stew with either Beef or Pork in my ovens. Frijoles are always a favorite with my friends. There's a Tv show on RFD tV called Cowboy Flavor with Billy and Sue Ruiz. They cover a lot of recipe's and give you tips on temperature control and so forth. They also have a website. I would love to see pictures of everybody's Chuck Wagon or set-up at home. As soon as I get my wood piles organized and have the boys clean up the place a little I'll share them here or on Flickr.com Keep Cooking and Keep that fire shinning bright at night !
Dutch Ovens
South Texas Cowboy — Thu, 2010-05-20 09:56Thank you Rattler57 for your comments. I enjoy using the Dutch Oven and often spend a few hours each week reading about others who also do out-door cooking. RFD-TV does feature a great show and Billy and Sue Ruiz call "COWBOY FLAVOR" hosted with my favorite rodeo performer, Larry Mahan. Other than their show, they host catering and corporate gathering with hay rides, entertainment and great cooking near Los Alamos, CA . Find them on face book or at their web sight http://www.cowboyflavor.com/
The expert here is Cowboy Cook who makes a living cooking. He has a great deal of information on his personal web sight www.thatsgoodcooking.com and I follow some of the competitions. Cowboy cooking truly is just a style of out door cooking which likely today taste much better than the day of the trail drive. However, one tends to not complain about food when you worked all day, tired and just want something warm in your belly. Besides, no one argues with the cook on the trail drive.
What is impressive is the competition cooks who can make peach cobble from scratch, cooked in the dutch over over some coals from the camp fire and it comes out tasting like Grandma's Best. It does take practice and like anything continues to require staying in practice as any champion would be required to master and continue. However, I do feel it is just getting used to using tools and building skills which are much easier than it looks.
I look forward to Rattle57 future inputs and when his boys clean the yard for some photo's, send them my way too because I too, need to tidy up.
Just a last reminder, you don't have to own a chuck wagon to cook like you do. While the Chuck Wagon is the recognized Texas State Vehicle, mastering a dutch of can be done in your own backyard, from an apartment porch or just about anywhere that you can burn coals....though I like mesquite, oak, pecan, hickory and peach tree woods....Ya, come back now ya hear.
Roger Edison
http://cowboyandchuckwagoncooking.blogspot.com/
Cowboy Cook
Mk4horses — Thu, 2010-03-25 15:49Nice recipes,the blueberry cobbler espicially one looks good!
Let's Get Cooking!
Cowboy Cook — Fri, 2010-03-12 14:55When I started this group, the idea was to get some ideas of what everyone is cooking up out there. we get alot of visitors but not much in the way of interaction...
If you are looking for recipes...come on over to my blog; Cowboy Cook or visit my website: www.thatsgoodcooking.com
Thanks...
Will
Cowboy Cook
Chief Cook....
PrairieWylde — Mon, 2010-03-22 21:29Hi Will.
Enjoyed your site.
I've collected many recipes over the years, especially those that can be made over a fire (wood or charcoal) or are easily adapted to a gas grill. I also like a recipe that freezes easily so I can take it along when we're camping. One most requested is "JaneE's Twice Bakes."
4 Lg baking potatoes
1C grated chedar cheese
1C finely chopped monzarella (I prefer it grated)
1C sour cream
1T garlic powder
1 stick butter or margarine, softened
1T ground black pepper
1 tsp. salt
1T onion flakes (optional)
Bake potatoes for 1 hour @ 400. Remove from oven and cut each potato in half lengthwise. Spoon out the inside, leaving 1/8 inch of potato on the skin. In a bowl, mash the hot inside pulp with a fork. Stir in half of the cheeses and all remaining ingredients. Mix well and scoop mixture into potato shells.
Put remaining cheese in a plastic bag and shake well to mix.
Top the stuffed potatoes with the cheese.
1) Bake for 30-45 minutes at 300 degrees in oven, or until cheese melts.
OR
2) Place stuffed potatoes in baking dish (I like to use glass bread loaf baking dishes. You can place the potatoes snugly together and they don't collapse, losing the great twice baked filling). Place on grill so it receives indirect heat. Finish baking until cheese is melted.
OR
3) Quick freeze potatoes and a) place in freezer bag if being held for more than a few days, b) wrap each stuffed potato individually in foil and return to freezer until time to use or leave for camping.
To prepare, remove from freezer and allow potatoes to thaw in ice chest. Lift foil slightly on top to keep it from pulling the cheese topping from potato when it is opened. Place on grill, in indirect heat
until heated throughout and cheese is melted.
Enjoy!
I like it...
Cowboy Cook — Thu, 2010-03-25 01:41I Like the recipe...mozarella is a nice change from cheddar.
Thanks for the posting and I'll pass it along to my readers.
Cowboy Cook / Will
About time for a good brisket...
lsucoon — Wed, 2010-03-10 07:15I normally like to smoke a brisket in the cold weather, but now that its time for some baseball, and the days will soon stay a little brighter for a little longer, it seems like a great time to get a good brisket smoking. I like mine dry rubbed, with a good bit of garlic and some tony's (a little cheating I know, but it sure is good), and I gotta few other things I put on it too. That and some cold beer...cest bon!
brisket!! over here!!
smiles4miles — Sun, 2010-03-28 18:56Hi, yes i love a good brisket too and dry rub is my fave too. I actually prefer dry rub for ribs too. I moved to the San Francisco area and you wouldn't believe how HARD it is to find good BBQ here unless you make it yourself. The only good one I've found is Big Nates close to where I work, but....if someone out there can prove me wrong...TELL me. Otherwise, I'm moving back South soon (or Southwest). LOL. Yes, bbq is that important to me (but I'm still a size 2, sometimes 4). ;)
julesy
Nothing better than a campfire
poorlittleheifer — Tue, 2010-03-02 14:25Would love to see more people posting to this. We cook over a fire as much as we can. Sometimes we just marinate our stuff, wrap it foil and throw it in the coals. Love cooking in cast iron too. Breakfast is so great this way. Memories of breakfasts my mom cooked over the fire take me way back. I've got some great recipes if anyone is interested.
Cooking with fire.
Cowboy Cook — Sun, 2010-02-28 17:54I am Will McLaughlin, I started "That's Good Cooking" to teach those interested about Cowboy Cooking. I hops members will join this group and be part history and have some good food while do it. I do have a website if interested: www.thatsgoodcooking.com
I hope this group grows.