Saturday, April 20, 2013
Cowboys and Chuckwagon Cooking : Practicing what you Preach
Cowboys and Chuckwagon Cooking : Practicing what you Preach: How to restore and how to season remains the biggest question with cast iron cookware that I receive from folks around the globe. The t...
"Speakin' of Cowpunchers."
"Speakin' of cowpunchers," says Rawhide Rawlins,
"Up to a few years ago, there's mighty little known about cows and cow people.
It puts me in mind of the eastern girl that asks her mother:
'Ma,' says she, 'do cowboys eat grass?'
'No, dear,' says the old lady, 'they're part human,' an' I don't know but the old gal had 'em sized up right.
If they are human, they're a separate species."
Trails Plowed Under
by Charles M. Russell, 1927.
Corn Chowder.
1 cup potatoes, diced
1 cup boiling water
3 slices bacon, cut small
1 medium onion, chopped
1-1/2 cups corn, fresh or canned
1 cup milk
Parsley for garnish.
Cook potatoes in boiling water 10 to 15 minutes.
Fry bacon until some of the fat cooks out. Add onion; cook until onion is soft and bacon is browned.
Add to potatoes then add corn.
Add milk, salt and pepper to taste.
Cook 10 minutes.
Sprinkle on parsley before serving.
If you prefer a thickened chowder, blend 1 tablespoon flour with some of the liquid before adding milk.
Serves 4 to 6.
Trail Pot Greens and Likker.
Put your waddy to work pickin' greens. Some edible weeds are dandelions, mustard, sorrel, pigweed, poke, and turnip tops.
2 pounds greens
1/4 pound salt pork
Water to cover
Trim off roots and tough stems and discard imperfect leaves; wash thoroughly.
Fry salt pork in Dutch oven over moderate heat.
Place greens into pot and cover with water.
Simmer until tender.
Serve with biscuits or corn bread.
Serves 6.
Big Foot Wallace's Tomatoes and Peppers.
This side vittle adds color and flavor to barbecued meats.
8 bell peppers
3 tablespoons olive oil
8 tomatoes, chopped
Salt and pepper to taste.
Wash peppers and soak in ice water 1 hour.
Dice into 1 inch squares, discarding the seeds and coarse membrane.
Saute in olive oil until soft and slightly browned.
Pour off excess oil and add chopped tomatoes.
Season with salt and pepper.
Cook slowly over low heat for 30 minutes.
Serve as a side dish to barbecued meats.
Serves 4 to 6 servings.
Chili Fandango.
Fandango is a lively Mexican-American dance in triple time.
3 green bell peppers
1/2 pound bacon, sliced & diced
1 large onion, minced
1 clove garlic, minced
6 large tomatoes, peeled and diced
1/2 teaspoon salt
Roast bell peppers over hot fire until black.
Scrape off black skins and cut each pepper into several pieces.
Fry bacon, onion and garlic in large cast iron skillet until crisp and brown.
Add peppers, tomatoes and salt.
Cook slowly over medium heat, covered, for 40 minutes.
Serves 8.
"Just Ned" Larson's Cowboy Cabbage.
"This here is Great Grandpa Leese's recipe from the days when he was a Sheriff in Oklahoma Territory. The boys still hanker for this rootin'-tootin' favorite on roundup when the weather gits cold."
4 tablespoons bacon drippings
1 onion, chopped
1 head of cabbage, chopped
1 teaspoon garlic powder
Salt to taste
Lots of black pepper, "the more the better"
Heat bacon drippings in large skillet.
Add onions; cook until translucent.
Stir in chopped cabbage.
Sprinkle with garlic powder, salt and lots of black pepper.
Cook cabbage until limp.
Stir in more pepper and serve.
Serves 4.
Black-Eyed Peas and Rice.
Every region has its own version of beans and rice. This recipe is typical of the South.
1 pound black-eyed peas, cooked
1/2 pound salt pork, rind removed, diced into 1/2 inch pieces
2 red or green bell peppers, seeded, cored and cut into 1/2 inch pieces
1 medium onion, peeled and chopped
6 cloves garlic, peeled and finely chopped
1 cup converted rice
2 cups chicken broth
2 tablespoons dried oregano
1 teaspoon ground allspice
Salt and freshly ground black pepper to taste
Soak and cook blackeyes by standard method.
Drain.
In a large heavy kettle, saute salt pork until fat is rendered. Do not let it brown.
Add peppers, onion and garlic and cook 5 more minutes over low heat.
Add rice, stir for a minute, then add remaining ingredients.
Cook, covered, until liquid is absorbed, about 20 minutes.
Serves 6 to 8.
Old Chisholm Mexican Beans.
"Oh, it's bacon and bans most every day, I'd as soon be a-eaten' prairie hay."
1 pound pinto beans
8 cups water
2 onions, sliced
2 garlic cloves, minced
2 teaspoons salt
1/2 pound fresh pork, diced
1/2 pound beef stew meat
1/2 cup tomato sauce mixed with equal amount of water
1-1/2 tablespoons chili powder
1/4 teaspoon each: black pepper, oregano, Mexican sage, cumin seed
Pick over beans, cover with water and soak overnight.
The next day, drain the beans and place in a large heavy kettle with a lid.
Add 8 cups fresh water, 1 sliced onion, 1 teaspoon salt and 1 minced garlic clove.
Place the beans over a medium-high fire and bring to a steady simmer.
While the beans are simmering, dice the pork and place it in a skillet with 1 tablespoon oil and brown lightly.
Add beef, the other onion and garlic and cook slowly until onion is tender but not brown.
Add the tomato sauce and water, the chili powder and other seasonings; cook 5 minutes.
Turn this mixture into the kettle with the beans and cook slowly 2 to 3 hours.
Add additional water during cooking as necessary to keep beans from getting dry.
Adjust seasoning to taste.
Serves 6 to 8.
Fatbelly's Dutch Oven Baked Potatoes.
6 potatoes
3 tablespoons bacon fat or oil
1 teaspoon whole allspice
8-10 whole cloves
Boil potatoes in their skin for about 5 minutes.
Drain.
Heat bacon fat or oil in Dutch oven over medium heat.
When oil is hot, toss in allspice and cloves and roll each potato in the oil until coated, then place the lid tightly over oven and cook over low heat about 1 hour.
Serves 6.
Wagon Cook's Root Vegetable Hash.
1 tablespoon butter
2 tablespoons olive oil, divided
1 cup onions, chopped
2 garlic cloves, crushed
1/2 cup leeks, chopped
1 pound celery, sliced
2 pounds rutabaga, peeled and chopped
1 pound parsnips, peeled and diced
1 pound turnips, peeled and chopped
2 cups chicken broth
1 teaspoon salt
2 teaspoons freshly ground pepper
2 sprigs fresh parsley, chopped
In a Dutch oven over medium heat, melt butter and half of olive oil.
Saute onions, garlic and leeks until softened.
Stir in remaining vegetables. Cook 5 minutes.
Add chicken broth.
Reduce heat to low. Cover and simmer about 30 minutes until vegetables are tender.
Can be made ahead to this point and held in refrigerator up to 2 days.
Heat oven to 400 degrees.
Brush 2 jelly-roll pans with remaining oil and divide vegetables between pans.
Roast about 45 minutes, switching pans between oven racks about half way through cooking.
When vegetables are browned and crisp, sprinkle with salt, pepper and parsley.
Serves 10 to 12.
Pistol Pete's No-Meat Chowder.
This vegetable stew can be beefed up by adding a pound of Sonoran beef jerky.
1 pound white beans {large or baby limas, small whites or great northerns}
8 cups water
1-1/2 teaspoons salt
1 cup onion, chopped
1-1/2 cups celery, chopped
1/4 cup butter or margarine
1/4 cup flour
1/8 teaspoon pepper
3 cups milk
1-16 ounce can tomatoes
1-16 ounce can whole kernel corn
1/4 pound Monterey Jack cheese OR sharp Cheddar, grated
Rinse, sort and soak beans overnight {or quick-soak by covering beans with water, bringing to a boil and letting stand for 1 hour}.
Drain.
In large kettle, cook beans in water with salt until tender {about 1 hour for limas, 2 to 3 hours for others}. Do not drain.
Meanwhile, saute onion and celery in butter in a medium saucepan.
Blend in flour and pepper.
Stir in milk and bring mixture to a boil. Add this mixture to beans and their liquid, along with remaining ingredients.
Stir together and heat through.
Serves 8 to 10.
Friday, April 19, 2013
Chuck Wagon Pinto Beans.
Dried beans were a staple on the trail.
Sometimes the cookie varied the standard onion-and-chili-flavored beans with a little bit of sweetening.
1 pound pinto beans
8 cups water
1 ham hock OR 1/2 cup salt pork, diced
1 pound tomatoes, crushed OR 2 cups canned tomatoes
1/2 cup brown sugar OR honey
Salt and pepper to taste
Pick over beans, cover with water and soak overnight.
The next day, drain beans and place in a large heavy kettle with a lid.
Add 8 cups fresh water, the salt pork and the tomato sauce.
Place the beans over a medium-high fire and bring to a steady simmer.
Cook steadily 1 hour, then add brown sugar and additional hot water to maintain the water level about 2 inches above the beans.
Cover another hour or two, adding hot water as necessary.
Add salt to taste.
Serves 6 to 8.
"Out Where the West Begins"
"Out where the handclasp's a little longer,
Out where the smile dwells a little longer,
That's where the West begins,
Out where the skies are a trifle bluer,
Out where friendship's a little truer,
Where there's more of singing and less of sighing,
Where there's more of giving and less of buying,
And a man makes friends without half trying,
.......That's where the West begins."
From "Out Where the West Begins",
Stanzas 1-3, by Arthur Chapman
Johnnycakes.
1 cup white cornmeal
1 teaspoon salt
2 cups scalded milk or water
2 tablespoons molasses {optional}
Butter {optional}
Mix cornmeal and salt.
Gradually stir in milk or water and molasses, if used.
Spread batter 1/4 inch deep in a greased shallow pan or skillet.
If desired, dot with small bits of butter.
Bake in a hot oven about 20 minutes until crisp.
Yields 6 servings.
Trail Drive Milk Gravy.
3 tablespoons bacon fat OR other meat drippings
3 tablespoons flour
1- 12 ounce can evaporated milk
1/2 cup water
Salt and freshly ground pepper
In a large skillet, heat the drippings over medium heat.
Stir in flour and cook about 1 minute until flour begins to brown.
Gradually add the milk and water, stirring until thickened.
Season with salt and pepper.
Serve over biscuits, bread, steaks or chicken.
Makes 1-1/2 cups gravy,
Buttermilk Doughnuts.
4-1/2 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1-1/2 teaspoons cream of tarter
1 teaspoon salt
3 eggs
1 cup sugar
3 tablespoons shortening, melted
1 cup buttermilk
Oil for deep-frying
Mix together thoroughly the dry ingredients, except the sugar.
Beat the eggs until thick and gradually add the sugar.
Add the melted shortening, buttermilk and flour mixture.
Mix well; chill for 1 hour.
Turn out onto floured board.
Roll to 1/2 inch thickness, cut with floured doughnut cutter.
Heat fat to 375 degrees and fry a few at a time in fat that has been heated to 375 degrees until golden brown on both sides, turning once.
Drain on paper towels.
Dust with confectioner's sugar.
Makes about 2 1/2 dozen.
A Cowboy Working Out On The Range.
A cowboy working out on the range, often alone, ate a limited variety of food, usually what he could carry in his canvas saddlebags:
Salted beef, pork, bacon, beans and biscuits along with a small supply of cornmeal, lard, baking soda, coffee, salt and sugar.
Every cowboy eagerly anticipated the exhausting bedlam of the roundup, where a good cook, more than anyone else, was the key to a good roundup.
A chuck wagon cook used large pots and Dutch ovens over open fires to feed 30 or 40 men three meals a day, then moved on to a new roundup site before nightfall.
Staple fare was pinto beans, bacon, biscuits and SOB stew {stewed entrails}.
Special treats included gingerbread, rice puddings, bread puddings, cobblers and fruit pies.
The cowboys enjoyed these desserts with scalding cups of coffee while squatting around the campsite swapping tall tales.
Bonanza Brunch Egg Casserole.
1 pound sausage, cooked and drained
4 large onions, diced
12 slices white bread, quartered
3 cups grated Cheddar cheese
8 eggs, beaten
4 cups milk
1/4 teaspoon pepper
1/2 teaspoon dry mustard
Saute onion in sausage drippings until soft.
Place 1/2 of the bread in the bottom of a greased 9x13 inch pan.
Sprinkle 1/2 of sausage, onions and cheese on bread; repeat these layers.
Combine eggs, milk and spices; pour over top layer.
Refrigerate for at least 24 hours before cooking.
Remove from refrigerator one hour before serving.
Bake at 350 degrees for 45 to 50 minutes.
Serves 10.
Saloon Coffee Cake.
1/4 cup butter
1/2 cup sugar
1 egg, beaten
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg yolk, slightly beaten
2 tablespoons cream
Sugar Crumb Topping:
1/2 cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
3 tablespoons butter
1/2 cup chopped nuts
Cream butter and sugar until light, add egg and beat well.
Add dry ingredients alternately with milk, blending well after each addition.
Turn into greased and floured 9 inch square pan.
Blend egg yolk and cream together and pour over top of batter.
Make the topping by mixing all ingredients together into a crumbly mixture.
Sprinkle over surface of cake.
Bake in a preheated 375 degree oven for about 30 minutes.
Serve warm
Serves 8.
Gunslinger's Scrapple.
1/2 pound beef or pork or mixture of both
1 teaspoon salt
1/8 teaspoon pepper
1 cup cornmeal
1 medium onion, chopped
1-1/4 cups water
Brown meat and onion slowly in a little fat.
Add seasonings and water.
Cook over low heat 20 minutes.
Add the cornmeal and cook for 45 minutes.
Turn into a mold, cool, cut into slices and fry in hot fat until brown.
Serve with gravy.
Serves 6.
Favorite Griddle Cakes.
8 slices bacon, cut in half and cooked
2 cups flour
2 tablespoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2 eggs, beaten
1-1/2 cups milk
3 tablespoons oil or bacon drippings
Combine dry ingredients, add eggs and milk.
Cook bacon until done but not dry. Move bacon aside to accommodate griddle cakes.
Using a half slice of bacon for each cake, pour batter over bacon onto hot griddle.
Turn the cakes when they begin to look dry around the edges.
Cakes should be light, tender and golden brown i color.
Serve hot, directly from the griddle to plate.
Serve with syrup, honey or preserves, if desired.
Makes 16 cakes.
Roundup Breakfast.
These mighty good vittles, made in the more permanent camps of the roundups, where food supplies were not so far away, would get them cowboys up and ready to ride at first light.
2 pounds country sausage
4 potatoes, peeled and diced into 1/2 inch cubes
12 eggs, beaten
1/4 cup water or milk
Brown sausage in large skillet.
Remove sausage.
Heat the pan drippings to medium high; add potatoes and fry, stirring occasionally, about 10 minutes, until browned and partially cooked.
Stir potatoes to make a level layer at bottom of skillet, then add sausage on top.
In a separate dish, add water or milk to eggs and beat thoroughly.
Pour eggs over sausage evenly.
Cover and cook over medium heat until eggs are set, about 25 minutes.
Serves 6 to 8.
Ballad...
"Come along boys and listen to my tale,
I'll tell you of my troubles on the old Chisholm trail,
Come a ti yi yip-pee, come a ti yi yea,
Come a ti yi yip-pee, come a ti yi yea.
On a ten dollar horse and a forty dollar saddle
And I'm goin' to punchin' Texas cattle.
I wake in the mornin' afore daylight,
Afore I sleep, the moon shines bright,
Feet in the stirrups and seat in the saddle,
I hung and rattled with them long-horned cattle.
Oh, it's bacon and beans most every day,
I'd as soon be a-eatin' praire hay,
With my knees in the saddle and my seat in the sky,
I'll quit punchin' cows in the sweet by and by."
Sourdough Pancakes.
Mix the night before using:
2 cups flour
2 cups milk
1 cup starter
Let stand overnight at room temperature.
When ready to bake, add:
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt
Stir batter until well mixed.
Grease griddle if necessary.
Our or spoon pancake batter onto hot griddle. When bubbly and puffed, turn and brown other side.
Serve with your favorite syrup.
Makes 16 pancakes.
For future use, add:
1 cup water to original jar
1 cup flour
1 tablespoon sugar
Keep refrigerated.
Biscuits on a Stick.
Cowboys on the range cooking for themselves used green wood sticks to cook chunks of meat and biscuits over a campfire.
Sodium Bicarbonate {baking soda} was commercially produced in America from 1846. After that time, a cowboy's provisions usually included a sack of flour, a little salt; baking soda, bacon, lard and coffee.
With a little liquid, approximately 1/3 cup liquid to 1 cup flour with a hunk of lard cut in, he could mix up a biscuit dough, wrap it around a stick and hold it over a fire until cooked.
Sourdough Biscuits.
Mix the night before using:
1 cup sourdough starter, at room temperature
1/2 cup warm water
1 cup all-purpose flour
Let stand overnight at room temperature.
About 1 hour before serving, turn dough out 1 cup of the flour on a breadboard.
Combine remaining 1/2 cup flour with baking powder, soda, salt and sugar.
1-1/2 cups flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
Bacon drippings or butter
Knead flour lightly into batter.
Make a well in the dough and mix dry ingredients into the batter, kneading lightly to get correct consistency for rolling dough without sticking.
Roll to 1/2 inch thickness.
Cut biscuits with a cutter or into 2"x 3" rectangles.
Brush tops with warm bacon drippings; or warm butter.
Place biscuits 1/2 inch apart on baking sheet, or close together in a 9 inch square pan, and set in a warm place to rise about 1/2 hour.
Bake at 400 degrees about 20 minutes.
For outdoor cooking, place biscuits in a cast iron skillet, cover with foil and place on grill 3" from hot coals.
After 10 minutes, lift foil to be sure biscuits are not burning.
Cook 5 minutes longer or until done.
Makes 14 biscuits.
Sourdough Starter.
A good starter was one of the most precious possessions on the ranch or the trail.
Cooks were known to sleep with the starter on cold nights to keep it alive.
Using commercial yeast to make the starter is a short cut. In the old days, cooks made their own yeast with a batter of flour, potato water, salt, sugar and yeast cells from the air to furnish the enzymes.
This was a tricky process and explains why a good starter was so valuable.
1 package active dry yeast
1/4 cup lukewarm water {potato water is good}
2 cups warm water
1-1/2 cups flour
1 tablespoon sugar
Using a quart size fruit jar or crock, dissolve yeast with 1/4 cup water.
Allow to stand several minutes then stir in water, flour and sugar.
Cover with a cloth.
Leave overnight at room temperature.
Stir down several times as mixture rises to top. The longer the mixture stands at room temperature, the stronger the sour taste.
Replace cover and refrigerate until ready to use.
To maintain an ample supply of starter, each time you use it, replenish it with equal amounts of warm water and flour.
Makes about 2 cups.
Sourdough Cornmeal Bread
1 package active dry yeast
2 cups warm water {about 110 degrees}
3/4 sourdough starter
1/3 cup vegetable shortening, melted
2 cups yellow cornmeal
6 cups all-purpose flour
2 teaspoons salt
Soften yeast in water for several minutes.
Stir in starter, oil and cornmeal.
With a heavy spoon, gradually stir in enough flour to make a stiff dough.
Turn dough out onto a board and knead about 5 minutes until smooth, adding flour as necessary to prevent sticking. Place dough in a greased bowl, grease top, cover and let rise in a warm place until double in bulk, about 1-1/2 hours.
Punch dough down and divide in half. Knead gently until smooth.
Shape each piece into a round. Smooth top and pull down slightly to make a seam underneath.
Place loaves on a baking sheet, cover and let rise until double, about 1-1/2 hours.
Bake at 375 degrees about 30 minutes, or until top is golden brown.
Cool on racks.
Makes 2 loaves.
Navajo Fry Bread
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons nonfat dry milk powder
1-1/2 cups warm water
1-2 cups solid shortening or lard, for frying
Combine flour, baking powder, salt and dry milk powder in a large mixing bowl.
Gradually stir in warm water.
Mix until dough forms a ball and comes clean from edge of bowl. You may need to add a little additional water. Knead dough with your hands until well mixed and dough is elastic.
Divide dough into 6 large pieces and roll into balls.
Using palms of your hand, pat out dough into circles that are about 1/2 inch thick.
Melt shortening in a large skillet. You will need about 3/4 inch of melted fat.
Heat to 400 degrees.
Slip a rounded, flat piece of dough into the hot fat-it will start to rise to the top. When the underside is brown, turn over and brown the other side.
Drain on paper towels.
Repeat with remaining dough. {For a snack, divide dough into small portions to make 2 inch balls. After cooking and draining, sprinkle with confectioners sugar or drizzle with honey.}
Yields 6 large portions or 8 to 10 snack portions.
Favorite Sourdough French Bread
1/2 cup milk
1 cup water
1-1/2 teaspoons vegetable oil
1 package active dry yeast
1/4 cup warm water {about 110 degrees}
1-1/2 tablespoons sugar
2-1/2 teaspoons salt
4-3/4 cups all-purpose flour
3/4 cup sourdough starter
1 egg white mixed with 1 tablespoon cold water.
Mix water, milk and vegetable oil.
Bring to a boil and then cool.
Dissolve yeast in warm water.
Add yeast, sugar and salt to cooled milk mixture and stir until sugar and salt are dissolved.
Add flour and sourdough starter. Stir well, but do not knead. Place in a large bowl, cover and let rise until double in bulk, about 1-1/2 hours.
Turn onto a lightly floured board and divide into two portions. Pat or roll each portion into a 15"x10" rectangle.
Beginning at the long end, roll up tightly and seal edge by pinching together. With a hand on each end, roll gently back and forth to taper ends. Place on baking sheet.
With a sharp knife, make 1/8" deep cuts diagonally along loaf about 2" apart.
Cover and let rise until a little more than double.
Preheat oven to 425 degrees.
Bake 15 minutes.
Reduce heat to 350 degrees and bake 15 to 20 minutes longer.
Brush top and sides with a mixture of 1 egg white and 1 tablespoon cold water.
Bake 5 minutes longer.
Cool.
Makes 2 loaves.
Spoon Bread
2-1/2 cups milk
2 teaspoons sugar
1 teaspoon salt
1 cup yellow cornmeal
3 eggs, separated
3 tablespoons butter
Place milk in top of double boiler and heat to boiling point.
Add salt, sugar and cornmeal, stirring constantly to prevent lumps.
Cook 4 minutes and pour slowly over beaten yolks.
Add butter and beat until it is melted.
Fold in stiffly beaten whites and pour in greased deep casserole or souffle dish.
Bake at 400 degrees for 45 minutes.
Serves 8.
Whole Wheat Bread
4 cups wheat flour
2 cups white flour
2 teaspoons sal2-1/2 cups warm water {110 degrees}
2 packages active dry yeast
1/4 cup soft shortening
1/4 cup honey or brown sugar
Mix flours and salt together in large bowl.
Dissolve yeast in water.
Add the yeast mixture to the flours reserving 3 cups of flour for later addition.
Mix well.
Stir in remaining flour.
Knead well, adding flour to keep dough from sticking.
Place dough in greased large bowl. Cover and let rise until doubled. Punch dough down. Divide into 2 parts and form 2 loaves. Place into loaf pans and let rise again until doubled.
Bake in preheated 375 degree oven about 45 minutes.
Lower heat a bit if loaves are getting too brown.
Cornbread
1-1/2 cups cornmeal
1 cup all-purpose flour, sifted
1 tablespoon baking powder
1-1/4 teaspoons salt
3/4 cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
1-1/2 cups milk
Preheat oven to 375 degrees.
Butter a 9 inch square pan.
In a mixing bowl, sift together the cornmeal, flour, baking powder and salt.
Add the butter, eggs and milk and stir until just combined.
Pour into pan and bake about 40 minutes; or divide mix into corn stick mold pan and bake 20 minutes.
Or double the recipe, pour into a greased heavy cast iron skillet that has been preheated.
Bake for 25 to 30 minutes.
Yields 6 to 9 servings.
Cowboy Terms
Bronco A wild horse
Maverick An unbranded animal
Dogie An undersized calf
Muley A hornless cow
Paint A horse with irregular patches of white
Remuda A range outfit's collection of saddle horses
String A cowboy's mount or line of horses
Chuck Food
Cookie A ranch/ chuck wagon cook
Nighthawk A cowboy who guards the herds at night and sleeps during the day
Nester A squatter on government land, usually to farm
Tenderfoot A person new to the job
Waddie Temporary hand hired when a ranch is short of help
Road Agent Cowboy slang for robber
Rustler Cattle thief
Cow Town Town at the end of the trail where cowboys delivered their herds
Boot Hill Cow town cemeteries
Maverick An unbranded animal
Dogie An undersized calf
Muley A hornless cow
Paint A horse with irregular patches of white
Remuda A range outfit's collection of saddle horses
String A cowboy's mount or line of horses
Chuck Food
Cookie A ranch/ chuck wagon cook
Nighthawk A cowboy who guards the herds at night and sleeps during the day
Nester A squatter on government land, usually to farm
Tenderfoot A person new to the job
Waddie Temporary hand hired when a ranch is short of help
Road Agent Cowboy slang for robber
Rustler Cattle thief
Cow Town Town at the end of the trail where cowboys delivered their herds
Boot Hill Cow town cemeteries
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