Barbecue Biscuits & Beans by Bill Cauble
Chuck Wagon Cooking

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Chuck wagon cooks Bill Cauble and Cliff Teinert look as though they have stepped out of the pages of Lonesome Dove, and the foreword by Tommy Lee Jones speaks to the authenticity of their chuck wagon cooking and Southwestern cuisine. These authors share recipes and preparation secrets for their all-time favorite dishes—trail-side to elegant—featuring a bounty of beef and game, vegetables from beans, tomatoes, and squash to hominy, homemade breads, and delectable desserts.

"Adaptable and inventive, sumptuous and wholesome" is their goal—and achievement—as they use available ingredients and leftovers in developing meals and menus to please all tastes. Photography by Watt Casey, Jr., captures the colors of genuine cowboy life alongside full color displays of the finished dishes—and preparations.


About Bill Cauble

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Bill Cauble has served as chairman of the board of the Ranching Heritage Center Museum and Foundation, is currently chairman of the board of the Fort Griffin Fandangle, Albany, Texas, and is a board member of the Old Jail Art Center and Museum in Albany. As a caterer and ranching manager, he is also renowned as a creative chuck wagon cook. Cliff Teinert has cooked for three presidents and a queen and is the founder of a catering business, taking the chuck wagon from a working ranch to parties, conferences, and other events. They both live in Albany, Texas.
Published December 1, 2012 by Bright Sky Press. 192 pages
Genres: Cooking. Non-fiction

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Publishers Weekly

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Cauble and Teinert are serious about turning chuck wagon cooking into a regional art form. Together, they helped found the Western Chuck Wagon Association. Teinert runs a catering service; Cauble c

Apr 12 2004 | Read Full Review of Barbecue Biscuits & Beans: Ch...

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