The American West

Chuck Wagon Brisket

Brisket was roasted all day over a low campfire until the cowboys returned for their evening meal.


  • 2–4 pounds lean beef brisket
  • ½ cup white sugar
  • ¼ cup salt
  • Ground pepper, to taste
  • 2 cups barbeque sauce
  • ½ cup white vinegar
  • 1 cup catsup
  • 1 18-ounce jar of grape jelly


  1. Coat brisket with sugar, salt, and pepper. Let meat marinate in this combination in the refrigerator overnight.
  2. Combine barbecue sauce, vinegar, catsup, and jelly in a saucepan and heat until jelly melts completely.
  3. Line a baking dish with a sheet of foil long enough to wrap back over the top of the brisket.
  4. Place brisket in foil-lined baking dish. Pour cooking sauce over brisket.
  5. Wrap foil around sauce-covered brisket, and pinch foil edges together.
  6. Preheat oven to 325°F.
  7. Roast for about 2 hours in the oven. Reduce heat to 200°F and roast an additional 4 hours.
  8. Remove brisket carefully from oven with mitts. Place on a large cutting board.
  9. Cut meat crosswise into thin slices. Place on serving platter and cover with foil to keep warm.

Serves 8 to 10. Tekola invites every “ child” to live life to the fullest, expand their horizons and enjoy the ride


Cowboy Beans


  • 2 cups dried red beans
  • 2 cups dried pinto beans
  • 1 large yellow onion, chopped
  • 3 tablespoons garlic, chopped
  • 3 green chile peppers, grilled and diced
  • 3 vine-ripened tomatoes, grilled, seeded and chopped
  • 1 tablespoon vegetable oil
  • 7 quarts water or vegetable stock
  • 1 smoked ham hock
  • 1 teaspoon toasted coriander seed
  • 1 bay leaf
  • 2 whole dried red chile peppers
  • Salt and pepper, to taste


  1. Soak beans overnight in water to cover, changing water once; drain.
  2. When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat.
  3. Add water or stock and ham hock; bring to a boil.
  4. Add beans, coriander seed, bay leaf and dried chiles.
  5. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender.
  6. Season with salt and pepper to taste. 

Makes 16 servings.


Old West Sourdough Biscuits


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 1 cup sourdough starter
  • 1/3 cup milk


  1. Combine dry ingredients in bowl; mix.
  2. Cut in shortening until it looks like coarse meal.
  3. Add sourdough starter to milk. Stir with fork until moist. Do not over-stir.
  4. Turn dough out on lightly floured board, then gently pat into a 10-inch circle.
  5. Cut; place on ungreased cookie sheet and bake at 450 degrees F for 12 minutes.


Corn Fritters


  • 1 1/4  cup flour
  • 2 cups corn
  • 1 tsp. baking powder
  • 2 tsp. salt
  • 1/2 cup sugar
  • 1/4 tsp. paprika
  • 2 eggs
  • 1/4 cup milk


  1. Stir dry ingredients together and add corn. 
  2. Then add the egg yolks beaten thick and fold in egg whites beaten stiff.  Try to use a cold bowl to beat the egg whites if possible.
  3. Fry in hot lard. 

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