Clovis, New Mexico Chuck Wagon Cook Off

I looked back at some of the things that I have written and thought this piece about the chuck wagon cook off in Clovis, New Mexico in 2011.  It might be interesting to some readers because it sort of takes you through from start to finish on a competition cooking.  The cooking crew was: Cody Perkins, Ed Perkins, Michael Hunn, Steve Woods, Skip Clark and myself, Wayne Calk. Hope you enjoy!

Cody Perkins from Callisburg, Texas

It is so windy outside that today must have been meant for something besides outside cooking.  It makes me think also of the wind and what it is doing to all of the wild fires raging in Texas and New Mexico.  Hopefully we will all get some rain very soon.  If it doesn’t come until the “monsoon” season, which is late summer, it is going to be historical devastation. 

Ed Perkins from Callisburg, Texas

Another cook book that I have been stumbling through is one by the renowned butt kicker of Bobby Flay, Kent Rollings.  His recipes have a down to earth appeal and some have a twist added.  Any cook can learn from his cookbook.  Better yet, email him and sign up for his Dutch 

Michael Hunn fron Denton, Texas

oven cooking classes.  I wish I lived closer to Byers, Texas and I would go up there and spend a few days and learn how to cook.  Oh well, when elephants fly.  

Another thing I am contemplating is which chuck wagon to take, the John Deere or the Henry Ford.  If I take the Henry Ford I might get to set up by my friends Dale Grublenik and Bud Cotter because they too have a Model T chuck wagon truck.  That would be fun since we have the only two known to exist.  If I take the John Deere, I would be able to take the cooking stove which makes the job a lot easier when dealing with adverse weather conditions like the WIND.  Last year the wind blew at a constant 40 mph the day before the event and only a light breeze the day we cooked.  This year might be reversed so I am definitely leaning towards the Deere. 

Jerry Slaton-Wagon Boss from Afton, Texas

When Jerry Slaton, wagon boss for the event, set up the event he stipulated that the wagons would not be an issue and they would not be judged nor would the camp set up.  This makes the traveling a bit easier because of all the things we don’t have to take….such as harness, yoke, single/double tree, tongue, saddles, bedrolls, teepee, and the little knickknacks that go into making a camp look authentic.  Jerry wanted to make this as easy on the cooks as possible and still have a jamb up event.  The winner of the cook off would be the crew that could cook the best food and the wagon score or authenticity score would not enter into the equation.  Wow, imagine that, a cook off that would award first place to wagon that prepared the best food.  What a novel idea….tongue in cheek.  Oops, I fell off my soapbox.  

Skip Clark from El Paso, Texas

I have another little dilemma with who is going to be cooking with the Calk Wagon this year.  Skip Clark, El Paso resident, is going to be able to make the trip this year.  He is the fireman and “Sioux” chef.  No, it’s not what you are thinking, he is part Sioux Indian but he does serve as a Sous chef too.  Naaah, he isn’t a Native American, just Native Texan.

Steve Woods from Denton, Texas plus Cody and his dad Ed

The real questionable addition to the cooking crew for this event is Steve Woods, Denton, Texas resident.   The motorcycle he was riding had a disagreement as to which vehicle has the right of way.  Seems as though the driver of an automobile traveling along on the right side of the motorcycle side decided to abruptly make a left had turn.  The argument was a short one and the automobile was the overwhelming winner of the argument.  The result of the argument is what is holding up two and possibly three cooking spots on the team, meaning if he doesn’t heal then probably he and Cody and maybe Michael may not come to Clovis.

Steve will be in Clovis if at all possible.  He can do the PR work out front while we get all the other stuff done.   According to the last report he was going to get himself, Cody, and Michael to the event.  We will still have lots of laughs.  He will probably have a rocking chair set up in a very conspicuous spot and bark orders for Cody to follow which means I won’t have Cody at my disposal.  Poor Cody.

The Bean in La Mesilla, New Mexico...photo by cowboy nm from Las Cruces, New Mexico

Now down to brass tacks about the menu.  I discovered a potato recipe a couple weeks ago while in Las Cruces, New Mexico with Linda having coffee at a place call The Bean.  This is “the place” for locals to hang out and road racing bicyclists  to congregate.  There are many throw back hippies, you know, old folks trying to act as if they were still twenty something.  You get the picture?  Back to the recipe, it is for cubed fried potatoes.  The potatoes are cut up in little cubes about the size of your thumb leaving the skins on.  They are placed in a bowl and tossed with Lowry’s Seasoning salt and Mrs. Dash’s regular seasoning.  Then they are placed on a baking sheet with, as the Potato Meister said with “lots of butter.”  Leave them in until they are golden brown.  He also added that they can  be cooked in a skillet on the stove.  I suppose they can be done in a skillet over coals or in a Dutch oven.  The taste was really good.

The other alternative is to do some variation of the sliced potatoes with peppers with bacon.  The variation that drew my attention was one by Kent Rollins, world renown chuck wagon cook,  (google him and you can find his cookbooks). He adds Sprite to the mixture. Hummm.  I am going to have to try that one sometime in the next couple of weeks. 

An addition here:  I cooked up a potato recipe last evening using the above mentioned spices and wasn’t all that impressed with the amount of seasoning I used.  I didn’t get the same taste as did the Potato Meister.  I am going to have to add a considerable amount more of the spices to get the taste.  I may try to do it one more time and see if I get a different result.  

Added two days later: No time to try again. Have spent the last four days loading all the plunder that it takes for a cook off. I went to get groceries that we will need to complete the various dishes. Things like Jello, tapioca, canned milk, breakfast rolls, poblanos, cleaning supplies, Sprite, Dr. Pepper, spices, some beer for Skip, and a bag of ice. I did decide to build a mesquite fire and roast the poblanos for a little different taste to the potato recipe.   

.............................to be continued