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  1. #1
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default OLD TRAIL DRIVE CHUCK WAGON RECIPE and STORY

    While going through my collection of old chuck wagon recipes, I came across this one that was supposed to be a drovers favorite. I guess a hungry cow puncher would eat about anything, but for me, I think that I would have to be REALLY HUNGRY, to even taste this one.
    Just about every youngster has dreamed of being a cowboy out on the trail pushing cattle etc. but I think they would change their mind about this meal real fast.

    A beef was killed at the chuckwagon every few days and the men looked forward to this meal, ( really ). With no refrigeration, all of these items were used right away.

    SON OF A GUN

    From one Beef::::

    1/4 the liver cut in small pieces.

    1/2 the heart cut in small pieces.

    all the marrow gut cut in small pieces.

    all the sweet bread and brains cut in pieces.

    1 C. tallow chopped.

    1 small onion chopped.

    1 small red pepper chopped in small pieces or 1/4 tsp ground red pepper.

    1/2 tsp. black pepper.

    1 tsp. salt

    Put all ingredients except the brains in iron pot. Add 1 cup water and bring to a boil. Skim and continue cooking until all meat is tender. Add the brains and cook very slow until the natural gravy becomes thick. Stir often and cook as slow as possible from the beginning.

    One of the basic requirements for a chuckwagon cook is to be smooth tempered---Mad all the time. This is all according to Richard Bolt, chuckwagon cook for the 6666 ranch. Not sure but I think it was in the area of Guthrie Tx.

    I thought this info would shed some insight as to a little of the cowboy fare even as this one seems to be on the extreem end, and add a little humor for discussion this weekend.
    Enjoy E.T.
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  2. #2
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    I know I would not make it, but I would surely try it.
    It does not sound good to me either but what the heck.
    Why in the hell should I have to "Press 1 for English?"

  3. #3
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Maybe if they added some Garlic and some Worschester sauce? Brains and such don't really flip my switch to much if ya know what I mean! Thanks for sharing

    I know, I'm a light weight
    Bill

  4. #4
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Just for the record the 6666 ranch is still in operation and produces some top notch Angus and fine Quarter horses. Actualy The town of Guthrie is the 6666 ranch.
    Reading through that recipe is just a reminder of just how frugal folks used to be they didn't waste anything. The kicker is that in most countries they still are. That was top fare in it's time and most of the ingredients are considered a delicacy today.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Yeah Dawg it does remind me of how they didn't let things go to waste, but I gotta say I'm leaning heavy towards gettin on the 'screw that - I ain't tryin it' bus cuz it just sounds nasty to me.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Quote Originally Posted by PigCicles View Post
    Yeah Dawg it does remind me of how they didn't let things go to waste, but I gotta say I'm leaning heavy towards gettin on the 'screw that - I ain't tryin it' bus cuz it just sounds nasty to me.

    I guess you just had to pass on the innard night and double up on steak and rib nights.
    Why in the hell should I have to "Press 1 for English?"

  7. #7
    SmokyOkie Guest

    Default

    I'm with Uncanny. wouldn't cook it, but I would sure try it. I didn't see anything that isn't good eats.

  8. #8
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Thanks folks, some of the things that were prepared back then sounds a little rough but lets face it, times were hard for a persons survival and when it came down to eating or not you couldn't be pickey and survive. Thanks Blu for the added history notes. Will add them to my chuckwagon info. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  9. #9
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Times were surely different then, I expect with how spoiled we are by modern amenities like refrigeration, we wouldn't want to eat innards like that, but if we were cowboys on the range 100 years ago, that would be nothing more than a warm meal in our bellies...That said, I'd still pass....sounds disgusting.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  10. #10
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I suppose I would eat it if I was in their shoes. Glad I'm not!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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