The Chuck-Wagon

A chuck-wagon was a wagon that carried food and cooking equipment on the prairies of the United States and Canada. They would form a part of a wagon train of settlers, or feed workers like cowboys or loggers. It was common for the person that was in control of the chuck-wagon usually called "cookie" to be second only to the "trail boss" on a cattle drive. The cookie would often act as cook, barber, dentist, and banker.

While some form of mobile kitchens had existed for generations, the invention of the chuck- wagon is attributed to Charles Goodnight, a Texas rancher who introduced the concept in 1866. Chuck was then a slang term for food. Chuck wagon food included easy-to-preserve items like beans and salted meats, coffee, and sourdough biscuits. Food would also be gathered en route. In Texas, it is said, and nobody knows who said it, that Chile Peppers were planted along the cattle trails to serve for future use.

There is an organization called, The American Chuck-wagon Association that is dedicated to the preservation of the heritage of the chuck wagon. Its members participate in chuck-wagon cook-offs throughout much of the US. Through these events, the members educate the public on the history and traditions surrounding the chuck-wagon.

At a chuck wagon cook off, each wagon is judged on the authenticity of the wagon. Wagons must be in sound drivable condition, with equipment and construction available in the late 1800s. Contents of the chuck-box, including utensils, must also match what would have been used during the era. Wagons are also judged on the attire of their cooks. A typical chuck-wagon cook-off is composed of 5 food categories: Meat (usually chicken-fried steak), Beans (pinto), Bread (sourdough or yeast), Dessert (usually peach cobbler), and potatoes. A team of judges evaluates the entries from each wagon, giving each a score. Once scores are tabulated, prizes are awarded to the top wagons.

One of the most famous chuck wagon cook-offs is the Lincoln County Cowboy Symposium. Held annually for nearly 20 years, this event attracts thousands to Ruidoso, New Mexico.

Among the few chuck-wagon cook-offs east of the Mississippi River, one takes place during Saddle Up each February in Pigeon Forge, Tennessee. Held just outside Great Smoky Mountains National Park, Saddle-up also features a cowboy symphony and cowboy church services over a four-day period.

Chuck-wagon racing is an event at some rodeos mainly in Western Canada such as the Calgary Stampede. Chuck-wagon races were held from 1952 until 1998 at Cheyenne Frontier Days, one of America's biggest rodeos. There are a few professional chuck-wagon racing circuits that operate in North America with the premiere circuit being run by the World Professional Chuck- wagon Association (WPCA) based in Calgary, Alberta. A yearly chuck-wagon race event is still held in Clinton, Arkansas.

Chuck-wagons are raced around a figure eight barrel obstacle course, and the stove and tent poles within the wagon must not be lost. The racing team also has from two to four "outriders" who load the stove and tent poles at the start and must finish the race with the chuck-wagon. Many such races are held each year in Western Canadian cities and towns.

Try these recipes. Enjoy.


Dakota Fried Tomatoes

6 large green tomatoes
Salt and Pepper
3 cups flour
1 cup cream or milk
1 Tbsp flour
1 Tbsp butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper

Slice the green tomatoes very thin and salt and pepper each slice liberally. Then dip these slices in flour until each is thickly covered. Deep fry in hot oil until nicely browned. Draining the fried slices on brown paper. When all the slices are fried and drained, empty the skillet of excess cooking oil. Now put in the cream or milk. Add 1 Tbsp. flour to thicken. Stir in the butter, salt & pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Or place mixture in separate bowl, and spoon on as desired. Serve immediately.


Dutch Oven Beans

1-1/2 cups dried pinto beans
1 ham hock or 1/2 cup diced ham
2 tablespooons diced onion
1 clove garlic
3/4 teaspoon salt
1/2 teaspoon black pepper or to taste
1 16-ounce can stewed tomatoes
1/2 cup of brown sugar or 1-1/2 teaspoons molasses

Sort through beans; discard any small stones or bad beans. Rinse beans; cover with water and soak over night. The next day, drain and rinse beans. Place in Dutch oven or crockpot; cover beans with water. Add ham. Cook uncovered, over medium heat, about 2 hours, add water if necessary.

Stir in onions, whole garlic clove, mustard, salt and pepper, cook another 45 minutes, adding water as necessary to keep beans moist. Bring to boil; stir in tomatoes and sugar or molasses and cook for another 5 minutes. This recipe can be doubled.

TOMATOES AND RICE
1 cup rice
1 can tomatoes
1 tablespoon minced onions
1 teaspoon garlic powder
Salt and pepper to taste

Place all the ingredients in a pot and add about 2 cups water; put on the fire, bring to a boil, stirring frequently until the rice is soft.

Desserts

PEACH COBBLER

This is best prepared in a Dutch oven so it can be baked—or bake it in an oven at about 350 degrees until done. If a commercial biscuit mix is used, then follow the directions on the box.

2 large cans of peaches
Cinnamon to taste
1 teaspoon vanilla
Sugar, if needed
Crust
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup butter
2/3 cup canned milk

Melt a little butter in the bottom of a Dutch oven; then pour the peaches in and add the cinnamon and sugar.

In a mixing bowl, put the flour, sugar, baking powder, and salt. Mix it all together, then add the butter—either melt the butter or put it in cold and mix it into the flour, just as if preparing biscuits—then add the milk and stir into the dry ingredients to form a soft ball.
The dough can then be dropped on the peaches in small balls like dumplings, or rolled out in a thin sheet and laid over the top. Sprinkle a little sugar and cinnamon over the dough. Cover and bake in the fire for about 30 to 45 minutes—but it is wise to lift the lid occasionally to check on the progress.
Note: other spices can be used, if available.

SPOTTED PUP

This is a great dessert for any meal and so easy to prepare.

1 cup rice
Handful of raisins
¼ cup molasses or sugar
Cinnamon to taste
1 tablespoon vanilla

Put everything in the pot and bring to a boil; stir frequently until water is absorbed by the rice. Good by itself or add a topping.