Customer Reviews

Barbecue, Biscuits, and Beans: Chuckwagon Cooking

5 star:		(14)
4 star:		(0)
3 star:		(1)
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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.

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.

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!

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!

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.

My son told my husband about this cookbook, so my husband had me order it. He loves this cookbook.

This is a great cook book for Dutch oven cooking or in the oven. Great stories also.

I admit right up front that I am probably a little biased about this book and Bill's cooking because I am his cousin. But in all honesty, I can say that the recipes are excellent and easy for anyone to make. At family reunions, kinfolk can't wait to eat his dishes. It's great to have these recipes that he and Cliff Teinert have used right in our own kitchens for our own use.

Great fun to read and learn of chuck wagon cooking. Good recipes, hints and suggestions. Simple and clear advice for a novice. Photos are terrific.

There is so much here you won't believe it! I love entertaining and this creates big dishes and they are outstanding. Some fun stories as well along the way.