Barbecue Biscuits & Beans: Chuck Wagon Cooking [Paperback]

Bill Cauble (Author), Cliff Teinert (Author), Tommy Lee Jones (Foreword)

Book Description

Publication Date: September 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.

Editorial Reviews

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.
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Review

"A cookbook . . . worthy of a place in any modern kitchen." -- Texas Monthly

"Cauble and Tienert are serious about turning chuckwagon cooking into a regional art form." -- Publisher's Weekly

"Worthy of a place in any modern kitchen." -- Southern Living

"You don't have to herd cattle to eat high on the hog." -- Amy Diaz, HippoPress - Manchester --This text refers to the Hardcover edition.

See all Editorial Reviews

Product Details

• Paperback: 192 pages
• Publisher: Bright Sky Press (September 1, 2002)
• Language: English
• ISBN-10: 1931721408
• ISBN-13: 978-1931721400
• Product Dimensions: 9.8 x 9 x 0.6 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #225,367 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars Great book........., August 5, 2003

By 

David Carroll (Abilene, TX United States) - See all my reviews

This review is from: Barbecue, Biscuits, and Beans: Chuckwagon Cooking (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.

13 of 13 people found the following review helpful:

5.0 out of 5 stars Beyond Barbecue-Food for Presidents, Actors and Us!, March 12, 2003

By 

W. Casey Jr. (Texas United States) - See all my reviews
(REAL NAME)   

This review is from: Barbecue, Biscuits, and Beans: Chuckwagon Cooking (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.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Chuckwagon Legends!!, June 2, 2003

By 

Heath Holland (Granbury, Texas) - See all my reviews

This review is from: Barbecue, Biscuits, and Beans: Chuckwagon Cooking (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!