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Barbecue Biscuits & Beans: Chuck Wagon Cooking [Paperback]

Bill Cauble , Cliff Teinert , Tommy Lee Jones
4.6 out of 5 stars  See all reviews (5 customer reviews)
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Book Description

Sept. 1 2002
Recipes and preparation secrets for all-time favorite chuck wagon dishes, from trailside to elegant, are featured in this cookbook. Tasty dishes include a bounty of beef and game, vegetables, homemade breads, and delectable desserts.

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Product Description

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.

About the Author

Bill Cauble has served as chairman of the board of the Ranching Heritage Center Museum and Foundation, is currently chairman of the board of the Fort Griffin Fandangle, Albany, Texas, and is a board member of the Old Jail Art Center and Museum in Albany. As a caterer and ranching manager, he is also renowned as a creative chuck wagon cook. Cliff Teinert has cooked for three presidents and a queen, and is the founder of a catering business, taking the chuck wagon from a working ranch to parties, conferences, and other events.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4.6 out of 5 stars
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Most helpful customer reviews
5.0 out of 5 stars Great book......... Aug. 5 2003
Format:Hardcover
As a man I do not like recipes where I have to order ingredients from internet sources because they are not available in my supermarket. This book is filled with good food made with common ingredients. I have now tried several recipes and everything has been very good and a couple have been lip smacking good. I use probably thirty cookbooks out of my collection but this one I use more than any other. So go out, get a hunk of cow, and cook it like these guys tell you to.
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5.0 out of 5 stars Chuckwagon Legends!! June 2 2003
Format:Hardcover
As a chuckwagon cook myself, I would highly recommend this book to anyone! These two men are both legendary chuckwagon cooks in Texas and it is great to finally have their recipes & techniques in print! I was very impressed with the quality of the book as well as its recipes. The history & photography are both well done!! A must have for any Texan, or anybody who wishes they were!
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5.0 out of 5 stars Beyond Barbecue-Food for Presidents, Actors and Us! March 12 2003
By Watt C.
Format:Hardcover
First let me make it clear that as the photographer I have a different view of this book. I have been on the inside, as someone who has enjoyed Bill and Clifford's cooking for the last 25-30 years. Whether they were cooking at their homes for friends or at a gathering for hundreds of people the food always remained the same. Delicious! And people would ask for more.
The photographs were not doctored so they would look better. After the photographs were taken the food was eaten. We didn't spray or enhance the food you see THUS when you prep these recipes in your home the food will look very similar to what you see in the book, if not exactly the same.
Friend of our community and the authors, Tommy Lee Jones, was gracious enough to write the foreword.
I think this book will be a worthy addition to any kitchen's library. Filled with a variety of recipes from main dishes-try the stacked red chile enchiladas on page 90-91 or if you want something for a family gathering I suggest the peppered tenderloin or whole rib eye pages 54-57, salads-try the cornbread salad on page 148-149, vegetables-summer squash casserole page 142-143 and the desserts-bread pudding with lemon-lime or bourbon sauce is my choice. There are also numerous other recipes that will be enjoyed at breakfast and as side dishes. The only food I didn't care for (that I had to photograph) are the turnips BUT that is because I don't like turnips.
Not only are there the many food photographs there are numerous photographs taken on ranches for the last 25 years around Texas, Colorado, Oklahoma and Mexico sprinkled throughout the book.
Enjoy and invite them into your kitchen! They've cooked for presidents, well known movie stars and casts of thousands of ordinary people like us.
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3.0 out of 5 stars Chuck Wagon Cooking for the Home Cook March 10 2003
Format:Hardcover
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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5.0 out of 5 stars A mouth-watering wealth of down-home recipes Jan. 5 2003
Format:Hardcover
Colorfully enhanced throughout with thematically appropriate photography, Barbecue Biscuits & Beans: Chuck Wagon Cooking by native Texans and chuck wagon cooking experts and enthusiasts Bill Cauble and Cliff Teinert have compiled a mouth-watering wealth of down-home recipes using authentic chuck wagon cooking methods to dishes that are meal-time appropriate and all around palate pleasing! From Sourdough Biscuits; Chicken-Fried Steak with Gravy; Tart Honeyed Game Hens; and Fresh Pork Ham on the Pit; to Grilled Marinated Shrimp; Cowboy Favorite Oven-Fried Potatoes; Black-Eyed Peas and Okra; and Pear-Apple Crunch, Barbecue Biscuits & Beans is a cookbook treasury that is as much fun to browse through as it is "kitchen friendly" to cook from!
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