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A cowboy chef passes on the tradition of chuck wagon cooking.
Ever since Charles Goodnight first transformed a wagon into a mobile kitchen in 1866, chuck wagon cooking has been a culinary skill that only a rare breed of cowboys can master. Being a “cookie” requires excellent planning, an innovative spirit, and an artist’s touch.
Chuck wagon cooking is still alive and well. Many contemporary working cowboys get their meals from a Dutch oven and there are dozens of chuck wagon cook-off competitions throughout the country. Kent Rollins is one of the many cowboy chefs making sure the tradition is passed on to cowpokes and city slickers alike. Rollins cooks and tells stories for cowboys in Texas, Oklahoma, Kansas, and New Mexico from his restored 1876 Studebaker wagon. His good eats have landed him on the Food Network’s Throwdown with Bobby Flay and secured his position as the Official Chuck Wagon Cook of Oklahoma.
Rollins welcomes everyone, no matter their level of cooking expertise, to come out to his Red River Ranch Chuck Wagon Cooking School in Byers, Texas. For four days his students sleep on a bedroll in a tepee out in the wilderness by the Texas-Oklahoma border where they learn how to prepare old cowboy recipes just as they were cooked in the Old West.
For more information on Kent Rollins and his Red River Ranch Chuck Wagon Cooking School, visit www.kentrollins.com.
