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Please include Your Name, Ranch Name, SRM Section and City, State with each submission. In the subject line of your email please write SRM Cookbook. All recipes must be original recipes (never published). If it is a published recipe it must be changed by 10%,(such as changing an ingredient or amount, adding an ingredient, changing cooking temperature or time.)
November 2013 Featured Recipe
From: Trail Boss's Cowboy Cookbook, 1985
Barbeque - Dakota Style
Submitted by H. Dee Galt, Vancouver, WA
|Any barbecue sauce preferred by chef||Garlic cloves (buds) 3 or 4 per roast|
|Black pepper||Roast beef or brisket (Ham or turkey is good, as well)|
Dig a pit about 4 x 6 x 4 feet deep. Fill hole with dried hardwood and allow to burn down to coals. Immediately follow with a second filling and allow to burn down to coals a second time. After meat is prepared as follows and wrapped, it is placed on top of the coals and the pit is filled with soil. The size of roast is usually about 10-12 lbs. A person could cook as many as six roasts of this size in the pit described. Sprinkle meat with pepper. Cover generously with barbecue sauce. Make a small cut in meat and stick in several garlic cloves as preferred. Wrap meat in butcher paper. Then wrap in a piece of burlap.
Background: This method of cooking is known over the west. Mr. Walter Nevans, Bismarck, ND has prepared many barbecues this way. He cooks annually for members of the Bismarck 200 as well as for other groups. At the Bismarck Bicentennial Celebration several thousand people were served this barbecue. Mr. Nevans owns and operates a western wear store near the SCS state office in Bismarck, across the Street from the American Legion.
Following is an example some of the other non-recipe items sprinkled throughout the Trail Boss Cookbook. There are numerous tid-bits like the one below that really add character and the true "flavor," if you will, to the book.
The Anatomy of the Chuck Wagon
The mother ship for trail drives was a broad-beamed, sturdily built vehicle that carried virtually everything 10 men might need ona prairie voyae lasting as long as five months. Credit for the ultimate design of the wagon belongs to cattle baron Charles Goodnight, who in 1866 rebuilt for his trail crew a surplus Army wagon, picked primarily for its extra-durable iron axles. To the basic wagon bed, where bulk goods such as foodstuffs and bedrolls were to be stored, Goodnight added three already customary traildrive appendages: on one side a water barrel big enough to hold two days' supply of water; on the other a heavy tool box; and on top bentwood bows to accomodate a canvas covering for protection against sun and rain.
But the innovation that made the Goodnight wagon unique at the time, and a useful prototype for all self-respecting wagons that followed, was the design and installation of a chuck box. Perched at the rear of the wagon, facing aft, it had a hinged lid that let down onto a swinging leg to forma worktable. Like a Victorian desk, the box was honeycombed with drawers and cubbyholes. Here - and in the boot beneath - the cook stored his utensils and whatever food he might need during the day. A typical arrangement has a most convenient of the niches being occupied by the coffeepot and the whiskey bottle, the latter being in the cook's sole charge as medicine (to which cooks were known to be especially partial). Above them is the so-called "possible drawer," a combination first-aid kit and catchall, containing everything from calomel to sewing needles. The design of Goodnight's wagon proved so practical that cattle outfits all over the West imitated it, using redesigned farm wagons and Army vehicles. Inevitably the idea went commercial and became a standard item produced by major wagon builders, including the famous Studebaker Company, which sold chuck wagons for $75 to $100.
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