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
- Coat brisket with sugar, salt, and pepper. Let meat marinate in this combination in the refrigerator overnight.
- Combine barbecue sauce, vinegar, catsup, and jelly in a saucepan and heat until jelly melts completely.
- Line a baking dish with a sheet of foil long enough to wrap back over the top of the brisket.
- Place brisket in foil-lined baking dish. Pour cooking sauce over brisket.
- Wrap foil around sauce-covered brisket, and pinch foil edges together.
- Preheat oven to 325°F.
- Roast for about 2 hours in the oven. Reduce heat to 200°F and roast an additional 4 hours.
- Remove brisket carefully from oven with mitts. Place on a large cutting board.
- 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
- 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
- Soak beans overnight in water to cover, changing water once; drain.
- 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.
- Add water or stock and ham hock; bring to a boil.
- Add beans, coriander seed, bay leaf and dried chiles.
- Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender.
- 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
- Combine dry ingredients in bowl; mix.
- Cut in shortening until it looks like coarse meal.
- Add sourdough starter to milk. Stir with fork until moist. Do not over-stir.
- Turn dough out on lightly floured board, then gently pat into a 10-inch circle.
- Cut; place on ungreased cookie sheet and bake at 450 degrees F for 12 minutes.
- 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
- Stir dry ingredients together and add corn.
- 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.
- Fry in hot lard.