Posted 11:14 pm Wednesday, February 20, 2013
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Celebrate Texas Independence with Chuckwagon Grub
Texas won its independence from Mexico in 1836, but even before that day 177 years ago, the state was rich with tradition and history.
Today, the state remains uniquely Texan, and no other state in the union can boast as proudly or as loudly as the state of Texas.
On March 2, Texas Independence Day will be celebrated statewide, but one of the largest gatherings will be held here in East Texas.
Moon and Samantha Swanson, owners of Diamond B Ranch in Neches, will be hosting the 1836 Chuckwagon Race during the first weekend of March. Sanctioned by The National Championship Chuckwagon Race and The Texas Chuckwagon Racing Association, the activities have been planned to honor some of Texas' most revered pastimes.
The gates open at sunrise on Feb. 2 and close at high noon on March 4.
The Swansons have been organizing this grand celebration for over a year and plan to have thousands of participants and spectators attending the event from across the state and around the country.
On Feb. 27, people are welcome to come out and enjoy some of the opening activities like a trail ride, cowboy poetry and chuckwagon cooking demonstrations or the property will be open for camping on a first-come, first-serve basis.
“We will open the property on Wednesday for camping and other activities and people can start coming out then,” Mrs. Swanson said. “The chuck wagon races, other competitions and surrounding events don't start until Friday.”
More than 40 teams are signed up to compete in five different divisions to be the first 1836 Chuckwagon Race Champion. Other racetrack activities include Bronc Fann'n, Pasture Team Roping, The Alamo Race and Cowboy Mounted Shooting.
Following the race activities fans can enjoy live concerts on Friday and Saturday night in The Diamond B Ranch Barn. Tin Top Roof, Bulletproof, Kimberly Dunn Band and Adam Brown and the Triple Crown Band will perform.
“I would venture to say that there has not been this much adrenaline on Texas soil, on a Texas Independence weekend, since 1836. You hear about these things in Arkansas and even at the Calgary Stampede, but now Diamond B Ranch in our very own Neches, Texas can be added to the short, yet prestigious, list of chuckwagon racing race tracks,” Moon Swanson said.
Along with the race activities, there will be several vendors on hand that represent the western and old Texas theme of the event.
Today, the state remains uniquely Texan, and no other state in the union can boast as proudly or as loudly as the state of Texas.
On March 2, Texas Independence Day will be celebrated statewide, but one of the largest gatherings will be held here in East Texas.
Moon and Samantha Swanson, owners of Diamond B Ranch in Neches, will be hosting the 1836 Chuckwagon Race during the first weekend of March. Sanctioned by The National Championship Chuckwagon Race and The Texas Chuckwagon Racing Association, the activities have been planned to honor some of Texas' most revered pastimes.
The gates open at sunrise on Feb. 2 and close at high noon on March 4.
The Swansons have been organizing this grand celebration for over a year and plan to have thousands of participants and spectators attending the event from across the state and around the country.
On Feb. 27, people are welcome to come out and enjoy some of the opening activities like a trail ride, cowboy poetry and chuckwagon cooking demonstrations or the property will be open for camping on a first-come, first-serve basis.
“We will open the property on Wednesday for camping and other activities and people can start coming out then,” Mrs. Swanson said. “The chuck wagon races, other competitions and surrounding events don't start until Friday.”
More than 40 teams are signed up to compete in five different divisions to be the first 1836 Chuckwagon Race Champion. Other racetrack activities include Bronc Fann'n, Pasture Team Roping, The Alamo Race and Cowboy Mounted Shooting.
Following the race activities fans can enjoy live concerts on Friday and Saturday night in The Diamond B Ranch Barn. Tin Top Roof, Bulletproof, Kimberly Dunn Band and Adam Brown and the Triple Crown Band will perform.
“I would venture to say that there has not been this much adrenaline on Texas soil, on a Texas Independence weekend, since 1836. You hear about these things in Arkansas and even at the Calgary Stampede, but now Diamond B Ranch in our very own Neches, Texas can be added to the short, yet prestigious, list of chuckwagon racing race tracks,” Moon Swanson said.
Along with the race activities, there will be several vendors on hand that represent the western and old Texas theme of the event.
“To be an 1836 Chuckwagon vendor one is required to be western in origin and goods are handmade,” Swanson said. “Handmade hats, saddles, tack, knives, leather goods, art work and design will be available to provide a unique shopping experience.”
There will also be special emphasis put on the food being served. Cooking enthusiasts and area caterers who enjoy outdoor and chuckwagon style of cooking will be on hand to provide food for everyone attending.
The old-fashioned cooking that features open-fire Dutch oven techniques is a favorite way of cooking for Mrs. Swanson. She will be teaching cooking classes that offer Dutch oven and chuckwagon classics on Wednesday and Thursday and will be joined by the Texas Top Guns when preparing some of the other food being served throughout the weekend.
The Texas Top Guns are a non-profit organization that re-enacts Texas Ranger gun fights and Old West scenes. They work directly with the Texas Rangers Museum and use the re-enactments and chuckwagon cooking events to raise money for area charities.
Both Swanson and the Texas Top Guns are dedicated to preserving chuckwagon way of cooking. It was a means of survival for those who lived during those times, and typically served as the only way to provide food for your family.
“Dutch ovens are heated by scattering hot coals from a fire spread on the ground and placing the Dutch oven atop this with the lid on top, and then placing hot coals on top of the lid,” Mrs. Swanson said.
“The basic rule of thumb is to place more coals on the top of the oven than on the ground below the oven. This is due to the fact that heat rises, and by putting more coals on the top, it moves the heat back down to cook the food,” she said.
There will also be special emphasis put on the food being served. Cooking enthusiasts and area caterers who enjoy outdoor and chuckwagon style of cooking will be on hand to provide food for everyone attending.
The old-fashioned cooking that features open-fire Dutch oven techniques is a favorite way of cooking for Mrs. Swanson. She will be teaching cooking classes that offer Dutch oven and chuckwagon classics on Wednesday and Thursday and will be joined by the Texas Top Guns when preparing some of the other food being served throughout the weekend.
The Texas Top Guns are a non-profit organization that re-enacts Texas Ranger gun fights and Old West scenes. They work directly with the Texas Rangers Museum and use the re-enactments and chuckwagon cooking events to raise money for area charities.
Both Swanson and the Texas Top Guns are dedicated to preserving chuckwagon way of cooking. It was a means of survival for those who lived during those times, and typically served as the only way to provide food for your family.
“Dutch ovens are heated by scattering hot coals from a fire spread on the ground and placing the Dutch oven atop this with the lid on top, and then placing hot coals on top of the lid,” Mrs. Swanson said.
“The basic rule of thumb is to place more coals on the top of the oven than on the ground below the oven. This is due to the fact that heat rises, and by putting more coals on the top, it moves the heat back down to cook the food,” she said.
“We are using real fire wood rather than store bought charcoal briquettes. When using wood look for hardwood varieties, make a fire, and use the hot coals that gather underneath the fire,” she said.
When trying to cook with authentic chuckwagon techniques there are also adjustments that need to be made to ingredients. Baking powder was not invented until 1843 so a sourdough starter needed to be created to cook biscuits and other baked goods.
“Prior to 1843, chuckwagon cooks or cookies, as they were known, made biscuits and breads with a sourdough starter. Even after this time many cooks and cowhands preferred the sourdough starter over baking powder as it was less expensive and had a preferred taste,” she said.
“Sourdough starter was often made from warm water, leftover potatoes or the cooking water leftover from potatoes mixed with flour. It was left to ferment for a few days and then used as a leavening agent. If the starter was continually replenished, it could literally last forever. To encourage the growth of yeast, the starter had to be kept warm and on especially cold nights, cooks could be found sleeping with their starter to keep it warm,” she said.
“I also love to make blackberry or peach cobbler in the Dutch oven. I grease the oven and then put in berries and sugar followed by the crumb cake or the biscuit recipe with a little more sugar and cinnamon added. Tear off in golf ball size pieces and placed atop the berries with pats of butter all over the top. Place the oven atop the fire with the lid on. Put more coals on the top than the bottom and turn the oven every 5 minutes. It should be done within 25 minutes,” she said.
For more information on the 1836 Chuckwagon Race or to attend Mrs. Swanson's cooking classes email 1836chuckwagonrace@gmail.com or visit www.1836chuckwagonrace.com.
Admission to the 1836 Chuckwagon Race is $20 per day for adults, $10 per day for children, 12 and under. Discounted five-day armband passes can be purchased through Tuesday, Feb. 26, for $60. Horses are also welcome. See the website for details.
The address for Diamond B Ranch is 11589 FM 321, Palestine, Texas. It is 35 miles south of Loop 323 off of Highway 155. Turn left at FM 321 which is approximately 7.5 miles north of Palestine. The ranch is approximately three miles down FM 321 on the left.
When trying to cook with authentic chuckwagon techniques there are also adjustments that need to be made to ingredients. Baking powder was not invented until 1843 so a sourdough starter needed to be created to cook biscuits and other baked goods.
“Prior to 1843, chuckwagon cooks or cookies, as they were known, made biscuits and breads with a sourdough starter. Even after this time many cooks and cowhands preferred the sourdough starter over baking powder as it was less expensive and had a preferred taste,” she said.
“Sourdough starter was often made from warm water, leftover potatoes or the cooking water leftover from potatoes mixed with flour. It was left to ferment for a few days and then used as a leavening agent. If the starter was continually replenished, it could literally last forever. To encourage the growth of yeast, the starter had to be kept warm and on especially cold nights, cooks could be found sleeping with their starter to keep it warm,” she said.
“I also love to make blackberry or peach cobbler in the Dutch oven. I grease the oven and then put in berries and sugar followed by the crumb cake or the biscuit recipe with a little more sugar and cinnamon added. Tear off in golf ball size pieces and placed atop the berries with pats of butter all over the top. Place the oven atop the fire with the lid on. Put more coals on the top than the bottom and turn the oven every 5 minutes. It should be done within 25 minutes,” she said.
For more information on the 1836 Chuckwagon Race or to attend Mrs. Swanson's cooking classes email 1836chuckwagonrace@gmail.com or visit www.1836chuckwagonrace.com.
Admission to the 1836 Chuckwagon Race is $20 per day for adults, $10 per day for children, 12 and under. Discounted five-day armband passes can be purchased through Tuesday, Feb. 26, for $60. Horses are also welcome. See the website for details.
The address for Diamond B Ranch is 11589 FM 321, Palestine, Texas. It is 35 miles south of Loop 323 off of Highway 155. Turn left at FM 321 which is approximately 7.5 miles north of Palestine. The ranch is approximately three miles down FM 321 on the left.
Samantha Swanson’s Dutch Oven Sourdough Biscuits
Samantha Swanson's Dutch Oven Sourdough Biscuits
INGREDIENTS
2 1/2 cups unbleached flour
1 tablespoon sugar
1 1/4 teaspoon salt
1/4 of a cup of shortening, lard, butter, or oil, approximately
1/2 cup of sourdough starter
1 cup of milk, approximately
DIRECTIONS
In a bowl combine the dry ingredients. Cut in the fat with a fork until it resembles coarse crumbs. Make a well in the center of the ingredients and pour in the starter. Mix, adding in enough milk to make a stiff dough. Knead dough on a floured surface. Use a rolling pin or push flat with your hands until dough is close to 1/2 inch thick. Cut into biscuits, or, alternatively, pull pieces of dough. Place in a greased 12 inch Dutch oven. If the Dutch oven has been heated by the fire, the biscuits will only have to rise for 30 minutes, otherwise, allow the biscuits to rise for up to 3 hours, or until they look like they have doubled in size. Place hot coals around the perimeter of the Dutch oven, make sure lid is in place on the oven and then place hot coals on the lid. Turn the oven and the lid a quarter every 5 minutes, or as often as you think about it, until the biscuits are brown on top, about 15-20 minutes.
Recipe adapted from “National Cowboy Hall of Fame Chuckwagon Cookbook”
2 1/2 cups unbleached flour
1 tablespoon sugar
1 1/4 teaspoon salt
1/4 of a cup of shortening, lard, butter, or oil, approximately
1/2 cup of sourdough starter
1 cup of milk, approximately
DIRECTIONS
In a bowl combine the dry ingredients. Cut in the fat with a fork until it resembles coarse crumbs. Make a well in the center of the ingredients and pour in the starter. Mix, adding in enough milk to make a stiff dough. Knead dough on a floured surface. Use a rolling pin or push flat with your hands until dough is close to 1/2 inch thick. Cut into biscuits, or, alternatively, pull pieces of dough. Place in a greased 12 inch Dutch oven. If the Dutch oven has been heated by the fire, the biscuits will only have to rise for 30 minutes, otherwise, allow the biscuits to rise for up to 3 hours, or until they look like they have doubled in size. Place hot coals around the perimeter of the Dutch oven, make sure lid is in place on the oven and then place hot coals on the lid. Turn the oven and the lid a quarter every 5 minutes, or as often as you think about it, until the biscuits are brown on top, about 15-20 minutes.
Recipe adapted from “National Cowboy Hall of Fame Chuckwagon Cookbook”
Texas Top Gun's Pan Fried Steak
INGREDIENTS
1 large steak
melted butter
salt and pepper to taste
DIRECTIONS
Heat a large cast iron frying pan until it is good and hot. Cut some fat from the steak and rub around in the pan. Let it get hot. Lay the steak in the hot pan and sear it on both sides to hold in juice, then fry until done to your liking. Place on a towel for just a minute on both sides to remove some grease, then rub both sides with melted butter. Serve right away. Wild Bill Hickok liked to add an ounce of whiskey over his after the butter to make a gravy.
Adapted from “Sowbelly and Sourdough - Original Recipes from the Trail Drives and Cow Camps of the 1800s”
1 large steak
melted butter
salt and pepper to taste
DIRECTIONS
Heat a large cast iron frying pan until it is good and hot. Cut some fat from the steak and rub around in the pan. Let it get hot. Lay the steak in the hot pan and sear it on both sides to hold in juice, then fry until done to your liking. Place on a towel for just a minute on both sides to remove some grease, then rub both sides with melted butter. Serve right away. Wild Bill Hickok liked to add an ounce of whiskey over his after the butter to make a gravy.
Adapted from “Sowbelly and Sourdough - Original Recipes from the Trail Drives and Cow Camps of the 1800s”
Texas Top Gun's Brown Betty
INGREDIENTS
applesauce
butter
cracker or biscuit crumbs
cinnamon
sugar
DIRECTIONS
Grease the inside of a Dutch oven and place a layer of applesauce about an inch deep in the bottom. Then drop in a few dabs of butter. Next, put a layer of crumbs about an inch deep. Sprinkle with cinnamon and sugar. Continue this for several layers. Bake until heated all the way through, about 20 minutes.
Adapted from “Sowbelly and Sourdough - Original Recipes from the Trail Drives and Cow Camps of the 1800s”
applesauce
butter
cracker or biscuit crumbs
cinnamon
sugar
DIRECTIONS
Grease the inside of a Dutch oven and place a layer of applesauce about an inch deep in the bottom. Then drop in a few dabs of butter. Next, put a layer of crumbs about an inch deep. Sprinkle with cinnamon and sugar. Continue this for several layers. Bake until heated all the way through, about 20 minutes.
Adapted from “Sowbelly and Sourdough - Original Recipes from the Trail Drives and Cow Camps of the 1800s”
Texas Top Gun's Cornmeal Mush
This is a favorite breakfast on cold mornings.
INGREDIENTS
2 cups yellow cornmeal
2 teaspoons salt
water
DIRECTIONS
Mix the cornmeal, salt and 2 cups of cold water until thoroughly mixed. Stir this mixture into 6 cups of boiling water. Once it has returned to a boil, reduce the heat and simmer for about 15 minutes, stirring constantly. Serve with butter or cream, if available, molasses, brown sugar, or syrup.
Adapted from “Sowbelly and Sourdough - Original Recipes from the Trail Drives and Cow Camps of the 1800s”
INGREDIENTS
2 cups yellow cornmeal
2 teaspoons salt
water
DIRECTIONS
Mix the cornmeal, salt and 2 cups of cold water until thoroughly mixed. Stir this mixture into 6 cups of boiling water. Once it has returned to a boil, reduce the heat and simmer for about 15 minutes, stirring constantly. Serve with butter or cream, if available, molasses, brown sugar, or syrup.
Adapted from “Sowbelly and Sourdough - Original Recipes from the Trail Drives and Cow Camps of the 1800s”
