morboro chuckwagon cooking

7/30/2019 Morboro Chuckwagon Cooking

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http://legacy.library.ucsf.edu/tid/dto98a00/pdf


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. 77ie M eckrvagoo: ,t tvas_htme , ior ty mi les f rom now here . ^:^ fh e r e w a s a t im e w h en t h e o n l y Ch a c k w a g o n a r o un d

O philp MortiicLnG, 1971


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B e e fW hen a man's surrounded by a[ewthousan d bead of c attle, it stands to.reason he'll eat steak a hree tim es a. day.All a wag on cook has to do is figure outa lot of good way s to serve it.M aybe he'll fry a thick slab of steak on -, ' gtin'-11ltthe"itrices:O r get a little fancy an dsmoke up a 7-R ib Cut of beef over an open pit.Then po ur on. his own special barbecue sauce.O r perhaps he'll mix up the best partsof a fat c[ and serve "Son of Son-of-a-G unStew" (nowo cooks m ake i t the same way,-but no m an's got to be called twice). ' 4O r for some real spice and variety-Texas-style C hili. B ig chunks of beef,plus enough chili peppers to make youwarm just thinking abou t it.Steak, three tim es a day.lt 's the mainstay of a w orking inan's menuin JHarlboro Country. ' '


5/16

A wagon cook might spend all daySunday mixing herbs, spices, andinspiration to make his barbecuesauce turn out just right. Here'sone that tastes like it took at leastit Sundaiy.

I cup stron>


6/16

When a w agon cook yells"Grab a plate an' qrowl," it's time forSon-of-a-Gun S lew. A meal that'sbeen called as many names as theingredien ^ s that go Into it . Commonpractice was for "Cookie" to call onthe nearest cowhand-count off allthe things he'd put In his stew-and then ask that cowhand to tasteit. Well, it Just so happens that onemouthful of Son-of-a-Gun Stewbrought out all the honesty in aman. And the truth didn't alwaysset too well with the cook.So, we've taken a few libertieswith the original Son-of-a-GunStew recipe and made It awhole lat easier to swallow.Meet "Son of Son-of-a-Gun Stew."

SON O F SON-OF-A-GUN STEW1/4 lb. salt pork, cut into sliversI pound beef, cut in cubesI veal heart, about 3/4 pound1 large carrot, thinly sliced2 medium onions, thinly sliced2 tablespoons flourya teaspoon black pepperI teaspoon salt11 /2 cups tom ato juice11/2 cups beef broth or 2 bouilloncubes dissolved In 1t/2 cupshot water2 cloves garlic, mincedI bay leafI pair veal sweetbreads, about 1 lb.


7/16

D U T C H O V E N P O T B O A S TBeef takes on a whole new flavorwhen it sits in a Dutch oven nextto potatoes, carrots, and onions.

15-pound round bone pol roast2 teaspoons satt2 tablespoons shortening1/2 cup Harbecne Sanee (see Sauees)I /z cup apple cider8 carrots, pared and cut in2-inch pieces6 potatoes, peeled and quartered2 onions, sliced1 10-ounce package frozen okraor t/z pound fresh okra

Rub meat with salt. Melt shorten-ing in Dutch oven; add meat andbrown over medium heat, turningonce. Reduce heat; pourover bar-becue sauce and cider. Cover andsimmer on top of range or in 325oven 4 hrs. Add carrots, potatoes,and onion 11/2 hrs. before end ofcooking time. Add okra 15 min.before end of cookingtime. Serves6to8.

CHICKEN-FRIED STEAKJust about everyone knows whatfryingdoesforthetasteofchicken.Out West they like their steaksdone the same way.Cut 2 lbs. of i/Z-in. thick round-steak into 6 pieces. Remove ex-

7 -R 1 B CUT"Barbecue these ribs on a windyday and half the next county willbe standing in line."Select a standing rib roast, well-marbled with fat. Allow at least y2lb. per person. Trim off excessfat.Spit the roast on diagonal for bestbalance; insert meat thermom-eter. Undercook roast to 125' onthermometer. Remember meatwill cook as long as 20 min, afterremoval from fire or oven. Letmeat rest before carving so juicescan settle. If you prefer it morewell-done, cook longer but givethe temperature 15-20 to risewhile waiting to be carved.

SALT STEAKGrill 2 cteak in a cake of .g^t...crack off the coat-then lay somecrisp bread on your plate to soakup all the juice.Select 2-3 in. thick, bonelesssirloin steak. Remove excess fat;skewer. Rub both sides with 2 cutcloves garlic, sprinkle with peA-per. Mix 4 cups coarse salt withenough waterto ma ke th ick paste.

Press half salt mixture onto top ofsteak. To charcoal broil: place salt-side down over hot coals 12-15min. Cover other side with salt,turn and repeat. To broil in oven:broil salt-side up close to heat for15 min.; remove salt. Turn steak,cover other side with salt and re-

peat. To serve; remove salt crustfrom steak, place on warm deepplatter. Pour steak sauce on plat-ter, then slice. Serve with crispbread slices."TEXA S R ED " C H ILI

"Chili pangs" strike a man whenthe skies get gray and the windturns cold. And a bowl of TexasRed is the only cure. The "Origi-nal Texas Red" chili dates back tothe 1800's when it was servedby vendors on the streets of SanAntone.

f/a pound suet, finely chopped3 pounds round steak,coarsely cubed6 tablespoons chill powderI tablespoon ground oreganot tablespoon crushed comin seed1 tablespoon salt,/z to i tablespoon cayenne2 large cloves gartic, minced1 tablespoon Tabasco, if you dare11/2 quarts water1/2 cup white cornmeal or 3tablespoons masa harina

In Dutch oven, fry suet until crisp;add steak cubes and brown. Addseasoningsand water; heatto boil.Reduce heat, cover and simmer1i/2 hrs. Skim off fat. Stir in corn-meal and simmer, uncovered, for30 min. Stir occasionally. Servewith pinto beans or cornbread.Serves 8 to 10.


8/16

The lest kinfiot bakin's are m adewith sourdough batter. And sourdoughwas born out W est . Sourdoughbiscuits , sourdoug h bread s, sourdoughflapjacks, sourdoug h d esserts .Nobo dy know s exactly whe re i t al lgot s tarted, but every range cook"vm`tM 3tCHA it -r9i1Ud"o"u'^`""i rW-good eno ugh to s take a reputa t ion on .Of course , the irick to making "b akin's"good is to bake 'em light. An,d mo st trailhands w ill tell you, the louder "C ookie"called 'eni to supper, the l ighterthe bakin's ."Co me an ' get it i"


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"M),Il alllt) Nati a wnROll cook, too.1te eaate out here in 11{ an d 116. Bir,l,t!estchore in bisruit makin' hark then waskeepin' Ihe slarier halrh wann.' t'hinRs hacen't rh:mRed mu ch since.plvinR Fal l roundup, n i l !h1s st i l lchill you to the bone-so I wrap thatstarter keg in a blanket andtake 11 to hed w i th inc .I pinch off pieces of dough Ihe sir.eof an edg an d pack 'em real t i1!h1in a Dulch oven so they'll risehiRh.lieen bakin'sourdouRhssince I was 8. And I never cookedanything I didn't like: '

- -klchard 13on(,hbli s Knur_hCunme, Iccas


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12/16

Bac k in the 1800's they used to say a man w ouldwo rk from sunrise to sunset, "for a dollar a day anda plate of beans." Now, either he liked working for almostnothing or the beans w ere pretty good. Well,we kn ow the beans w ere pretty good, becausethey were "Pinto" beans. They grew upin the Southwest. And no where w ill you find abigger, juicier, tastier bean than the Pinto.Pinto bea ns taste just fine served straight from


13/16

[91W1'1161i BEANS.'Ynuae PuI to Irr.rt Ihr-.e Irillr1'rnlu be.in , ihr ..urr wny ynuwrndrl .r newborrr rult vnth.r lntof love ,uid .dtronbun."

r n.ud w,rr1 pound dried pinto beans21/2 cups cold waterr/2 pound salt pork, cut npI red chili pepperI medimn onion,rhoppedI clove garlic, mincedI G-oz. can lomalo paslei1/2 lablespoons chili powderI teaspoon saltt teaspoon cumin seed1/2lcaspoon marjoram

^ Wash and pick over beans: put in

REfTiIhIlRE15S 1EL1111i\ IC1SST11fA r ir.rl Lr.tint ti, uth: , ternh.tle^l. '

2 I.i-oz. cans pinto beans withoutsrasonindsr{L cup chopped onion1 1/2 teaspoons chil l powderI clove garlic, minced1/2 teaspoon salt1/4 leaspoon pepper2 oz. Monterey Jack cheese2 tablespoons butterMash beans in_electric mixer. Stirin all ingredients except butter.Melt butter in skillet. Add beansand cook, stirring occasionally,until beans have thickened.

nrixing howl. Cover beans with CHILI BEAN SOUPcold w,Ner and soak overnight. ,- Next morning put beans and A hearty meal of beef and beansh to ctart a ctarn_aA.d ge,::r . . __ w _._ wvatef iFltci-Butetr everrerrrJ Fx ng R - D S 2 4 1Cover and at suppertime.toa boil; reduce heat,. .simmer 1 hour. Stir in remainingingrectients; cover and sinmier 3hours or until tender. Add morewater if necessary. Serves S.

Baked beans with a flavor bor-rowed from wild Texas honeybees.I ponnd dried pinto beans1/2 pound (8 slices) bacon, diced

1 medium onion, sliced1 cup honeyI teaspoon saltt teaspoon dry mustardI teaspoon ginger

Wash and pick over be.ans, put inmixing bowl. Cover beans withcold water and soak ovenught.Next morning. cook beans inwater until skins burst. about 1hour. Drain and reserve liqcnd.'Place half the bacon and onionin the bottom of e 2 _ qt. be,rnpot or casserole dish: add be.ens

2 pounds lean ground beefI green pepper, choppedI medium onion, thinly slicedI clove garlic, mincedr/a cap cooking oil2 one-pound cans tomatoest to 2 tablespoons chili powderIr/zteaspoonssaltr/z teaspoon ground oregano1/2 teaspoon camin seed3 dashes Tabaseo1 cup hot water2 iS-oz. cans pinto heans

Cook beef, green pepper, onionand garlic in oil until beef is slightlybrowned. Add all ingredients exceptbeansandsimnreruncovered45 nrinutes. Stir in undrainedpinto beans; simnrer 15 minutes.For a thrnner mixture. add water.Serves 8.

Looks like a sandwich. Eats like ame:jl.


14/16

T H E B B A Z O S B I Y E B B B E A H F A S TThe B ra z e s Bfve r ge l s s ta r t e d wa ynp In S tone wa l l C ounty , T e : a s , wh e r eth e S a l t F or k a nd D ouble M oa nta las t r e a m s s p i l l t oQe l he r . Th e n I t r u a sd e a r a c r o s s t h e s t a t e , p a s h i n gt h r o u gh 900 m i l e s o f e p e n co u n tr y .A l o t o f h iq h r e a h t a s t s ha ve d i s a p p e a r e d

a lonQ th e h a nks o t lbe D r a m a . S o ny ou h a v e a b ig a ppe 81e . a nd a l i t l leU m 4, h e 1P y oa ne l6Fded E^-îxed anyiray . . ,you 1 "em.Iron Sldltet Potatoea--iae"^ r t l t t pe^êr , oatoas, sage a eif a r s i e y .Soll k^ro^ iaeks -mahe aP a a F r ie d S t e a k -q o k b e d s t e a h t r y^b^ îls owa saedal,,,_s a a c e .t ^ n t F i tr e C o t k e -a d a s h o f s a t tt o m a k e I t m e l l o w , a n e gg t o m a k ei t e l ea r .

mixture g yâter boilg^. ^ ,fo" a"bm , s ^rring occasionally.Turn off heat and pour in IJa: eup !cold water; let stand i0 min.Makes 8 mugs.*Prepareeggbybeafingwhiteandyolktogether;storeinrefrigerator._

C O P F 3B E C O F F E EHeat 2 qts. co(d water in large potMix I cup ground coffee with 8tsps. egg* and 8 tsps. cold water;add a dash of salt Stir in.coffee


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:; lAK^9i8D S[8A^ f0UU0UCN 1t i1PJAEU^ 8^:7neeM ât ae.k^p naa ': 1 aip twrN ^tSr+rêriêel^Lf^);, uNrNqRe. at^/^pdiWCk sUP htatOM vSer::a^.ti^w.e..: = irheardl^rBOwêrs,l=me Ulm . ^ qp.

traq ^^^. .^pJiml mix$iditBfJ^4pQkst^^7li ^Sitter It! I1SStty *kil ^Q8t. btopmitsg quickly at mBdiixn ni^l.(^ht^ g tseat.R .. lqwarmp #ter:.. B rr^ ^BJpkae bd crsam ^pd rî^r :tîr:8aka afZ s. 6eat d^ ^ te#hoa juice. ^B tqr iaG'Z r ev sFtyc^û^d^ ^ êL4(eggsinkacon fatr^ !}Htholdthejr) ep . P r ^ e&g gerter .îUj .

AV rs.w'Sase! r _ ; C;:.-.Fry fortillas4 rpirt each side iahotoil. Fry eggS:4Sktrg^terl ^ Ptacetortillas on war pâPlfer; top eacii'with a fried egg. Ori sauce overall. Too each eg With zvoaado."


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morboro chuckwagon cooking

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