Friday, September 6, 2024
The Texas Cowboy Symposium will host its second annual Chuckwagon Cook-Off at Warren’s Backyard, 2901 Weatherford Highway Sept. 27 and 28. This year’s event promises a unique blend of culinary competition, living history and family-friendly entertainment.
Homer Robertson, chairman of the Texas Cowboy Symposium, shared his journey and passion for Dutch oven cooking, eventually leading him to chuckwagon cooking. “I got started in the ’80s when my grandmother passed away. She lived out in Thorp Spring, and when we cleaned out her house, we found a cast iron Dutch oven,” said Robertson. “These pots are often called range ovens or camp ovens. They have a lip around the outside and three legs to keep them off the ground.”
His journey into chuckwagon cooking is deeply personal, shaped by family influences and a long career as a firefighter. “My mother and grandmother were both excellent cooks. I spent 37 years as a firefighter, where cooking and recipes were a big part of the culture,” Robertson reflected. “My wife is a great cook, and my son, who grew up around the chuckwagon, is in the food industry.”
Robertson’s fascination with Dutch ovens evolved into a hearty interest in chuckwagon cooking, a culinary tradition rooted in the history of the American West. “Chuckwagon cooking is part of living history,” he explained. “The chuckwagon was invented just a few miles away from here in Weatherford by Charles Goodnight.”
The term “chuck” in “chuckwagon” stems from 19th-century cowboy lingo, where “chuck” referred to food or provisions. Thus, a “chuckwagon” carried essential food and cooking supplies for cowboys during cattle drives and long journeys.
The historical significance of the chuckwagon dates back to the post-Civil War era when Texas was economically destitute but rich in wild cattle. Cowboys would drive these cattle north to the closest railroads in Missouri or Kansas, necessitating a reliable way to feed the cowboy crews. “Think about it — it was the original food truck!” said Robertson.
Chuckwagon cook-offs are now famous throughout the Southwest, especially in Texas. “We’ll have wagons from Texas, Oklahoma — all over — coming in for this event,” Robertson explained. Chuckwagon cooking offers a unique, historically authentic experience unlike typical BBQ or catering. He added, “These cook-offs are two-part events. We judge the wagons for authenticity, ensuring they look like they did in the 1880s, with no plastic, plywood or stainless steel. It’s a living history lesson.” This year’s event is expected to feature between 13 and 15 wagons and feed approximately 600 people.
The second part of the competition involves judging five food categories: meat, beans, bread, dessert and potatoes. All food must be cooked over wood fires, with nothing prepackaged or frozen. “The meat is always beef because they didn’t take chickens on the trail. Our dessert will likely be a peach cobbler cooked in a Dutch oven, which people just love,” said Robertson.
Preparation for these events is intensive, with most cook-offs taking place in the spring and fall when the weather is optimal. The participants practice year-round, perfecting their recipes and techniques. “This year, our event is on the 27th and 28th of September at Warren’s Backyard. Tickets sold out last year, and we’ve had great support from Visit Granbury and the local community,” said Robertson.
The competition will also include a youth cook-off Friday, featuring high school students who will assist in cooking a steak and a dessert. The goal is to involve the younger generation in this culinary tradition. “This will be our second annual Chuckwagon competition. It’s the Texas State Chuckwagon Cook-Off Championship,” Robertson announced. Awards will be given out Saturday night before the dance.
In addition to the cook-off, the event will feature western swing dances both Friday and Saturday nights, as well as entertainment throughout the day Saturday, including cowboy poets, historians and youth fiddle players. “People can walk through the wagons, see the history and watch the cooking process. It’s not just a meal; it’s dinner and a show,” Robertson said.
For more information and to purchase tickets, visit Warren’s Backyard’s website. Combination tickets will be available, including options for dinner and dance tickets for Saturday night and separate dance or dinner tickets. Prices are expected to be around $60 per ticket and will be available next week.
“The Texas Cowboy Symposium is more than just a cook-off. It’s about sharing food, history, and creating lasting memories,” said Robertson.
For the latest updates, visit the Texas Cowboy Symposium Facebook page: https://m.facebook.com/events/911079477489891/?ref_source=SEARCH
