Chyrel's Recipes From Friends
Cowboy Recipes


The Chuckwagon
The Chuck Wagon Menu
Barbecued ribs and barbecued chicken; baked beans; fresh corn on the cob.

Wet yer whistle:
Whiskey Sour.
Non-spirited drinks: Lemonade, root beer, iced tea.

Serve it up:

Step back in time by using and serving with cast iron skillets and black-handled 'caldrons', Tinware and cups.
Use wildflowers for lovely centerpieces with tin cans, glass milk jug, tin coffee pot or cowboy boots.
Keep yer beer cool in a whiskey barrel filled with ice. If ya got little buckarros, use a bucket filled with ice to
keep their root beer chilled.

Back in the saddle again:
If you're really fixin' to get into the Western Round Up mode:
Haul in bales of hay, cowboy hats, wagon wheels, borrow a horse or two and tie to a knotty post for the look of real western authenticity.

Horse shoes, baseball, swap tall tales, play poker, western hoe-down.
Buckaroos games: Marbles, skipping rope, duck on a rock.

Barbecued Ribs:
( Use 1 pound ribs per person! )

The sauce:
2 tbs. brown sugar
1/2 cup vinegar
1/2 cup water
1 small onion, diced
1 cup tomatoe sauce
1/8 tsp. pepper
1/4 tsp. tabasco sauce
1/2 tsp. mustard

Mix all ingredients in a bowl.
Brush sauce on ribs frequently while on the grill.

Barbecued Chicken:
(2 1/2 - 3 pounds pre-sectioned chicken)

The sauce:
1 tbs. butter or margarine
1/2 cup minced onion
3 cloves of garlic, minced
1 can (6 ounces) tomato paste
3/4 cup cider vinegar
1/4 cup cold water
3 tbs. honey
2 tbs. brown sugar
1 tbs. Worcester sauce
1 tbs. soy sauce
1 tsp. dry mustard
1 tsp. pepper
1/2 red hot pepper sauce
In medium sauce pan melt butter over medium heat.
Add the onion and saute for 5 minutes or until nice and tender.
Add remaining ingredients and bring to a boil.
Lower heat and simmer, stirring for 20 minutes or until thickened.

In a large shallow dish, place pre-sectioned chicken in a single layer.
Brush the sauce over chicken, making sure to coat completely and place in fridge for at least 30 minutes, turning once.
When your ready to grill, brush chicken with more sauce. Brush every now and again while grilling.

Baked Beans:
( Be sure to make this at LEAST 6-8 hours ahead of time if using slow-bake method)

* Note: You can do this either slow-cooked or fast-baked method
-- makes 12 side dishes

2 lbs. navy, pea, or yellow-eye beans, soaked overnight at least 8 hours
1/2 lb. salt pork, cut into 12 pieces, with the rind slashed
1 large onion, chopped
1 tsp. dry mustard
1/2 cup molasses
2 tsp. salt, or to taste

In a 6-quart Dutch oven, precook the soaked beans, allowing 10 minutes for the slow-bake method
(30 minutes for cookin' fast) Rinse beans and drain well.

Preheat the oven to 300 degrees for slow-bake (350 degrees for fast-bake.)
Place half the salt pork in a 4-quart pot or casserole dish.
Place beans in pot and be sure to bury the remaining salt pork.

In a small sauce pan, bring 2 cups cold water, dry mustard and the molasses to a boil over high heat,
then pour over beans. Place chopped onions on top. Cover and bake for 7 hours for slow-bake
(1 hour for fast-bake) or until tender, adding more boiling whenever necessary to keep beans moist while baking.
Stir in the salt during the last 10 minutes of baking.

Whiskey Sour:

1 oz. whiskey
2 oz. sour mix

Fill glass with ice and add whiskey and sour mix.
Shake and strain into a sour glass, then garish with a cherry.

Or you could give this way a whirl:

Lemonade and Whiskey:
Same as above, only omit the sour mix.
Eat, drink and be merry!

Back           Home

Recipes From Friends
 Copyright 2004