The BLUE WILLOW

Joseph Cruze Sr had just delivered a herd of cattle to Kansas.  After settling the business of the sale, the first thing Joseph wanted to do was wash to trail dust off, take a shave and walk down to the mercantile.  Most of the other boys where interested in heading over to the saloon but Joseph had recently married the Miss Mary May Cox of Hays County. 

A negro lady had taken Joseph's clothes to launder as he sat in the tub scrubbing the cakes of trail dust off. He sat there until the water had grown cold a second time. By then, the woman had returned with his clothes, freshen from the wash and drying in the open air. 

After dressing, Joseph came down stairs feeling like he had been reborn. As he strolled along the wood side walks, he located a barber shop where he received a shave and hair cut for .25 cents.  A young boy worked on polishing his boots that cost him another dime.  

Once more, stepping out to stroll the street of Dodge City, he saw a large sign, "York, Parker and Draper Mercantile Company."  He cross the street and entered the building when a young man, M.R. Draper asked, "May I help you sir."  Joseph nodded and asked what they had in dinner ware.  Mr Draper walked Joseph across the store showing him the different sets of dishes displayed.  

"We just received this set, Mr Cruze. It's imported all the way from England."  As Joseph looked at the many different sets of fine porcelains, he glanced again to the attractive blue and white china. "What's this call," questioned Joseph.  "Blue Willow, sir. It's a service for eight and comes with the accessories for tea and serving," replied Mr. Draper.  Joseph questioned what service for eight meant while Mr.  Draper explained every detail about china.  Joseph asked, "What does you wife have" when Mr. Draper answered explaining "Cora died last November" but she was always fond of this Blue Willow set.  Joseph, felt his wife would be fond of the set too as they used mostly tin plates back home at his Texas ranch.  "How much for the set" asked Joseph.  "That will be $26 dollars, sir."  Joseph explain this was going to be carried in the chuckwagon back to Texas when Mr. Draper recommended they could crate and package the set to prevent it from breaking.  

The boys stayed in town for two more days, when Joseph return to the store to pick up the china and a few yards of linen in addition to the standard supplies for the return back to Texas.  Mr. Draper explained, "Mr Cruze, we hand wrapped each piece in paper, then set in the crate filled with wood shavings.  I believe it's better packed now than when it was shipped to us from England."  Joseph loaded the crate containing the set of Blue Willow on the wagon for the return home.  As the wranglers all mounted up, one lad asked what is in the large crate when Joseph answered,  "It's the wedding gift for my wife."

It would be another month before riding home to Loneman Creek, in Hays County, near the Blanco River.  Joseph upon retiring, sold the Cruze Ranch to his son S. J. Cruze, in 1917, and moved to San Antonio with my wife and two daughters, Margaret and Addie, and grandson, Forest Harlan. They still had the Blue Willow serving set.  


The attractive Blue Willow pattern is the longest running pattern of all china. For centuries, Blue and White china had been shipped to Europe from China as early as the 15th century. It was so popular, Queen Mary II started her own collection and even had a special cabinet made to house her porcelains from China. This is where we got the name for a “china cabinet.” 

However, as Blue Willow, a general pattern emerged just over 200 years ago that has been reproduce time after time. Many early pieces were not marked, making it difficult to determine a value without testing for its true age. However, even modern pieces have been left unmarked, though you can see a difference in the porcelain. 

By the mid-1700s the British potters were gaining the knowledge to produce wares in an effort to compete with the Chinese imports. In the late 1700s an Irishman named John Brooks invented “transfer printing” which allowed pieces to be mass-produced from patterns engraved on copper plates. This eliminated the need for the time-consuming hand painting of each piece. Thus, The East India Trading Company stop importing of Chinese Porcelains for a time. Josiah Spode developed an improved paper for transfer printing on pearlware and began a replacement service for Chinese porcelain patterns in addition to supplying complete dinner and tea services in many different Chinese landscape patterns. Spode wares could be sold much cheaper than the costly imported Chinese porcelains and Caughley porcelains, making the products available to the middle classes. It is believed, Spode copied the pattern which is actually created by a ceramicist Thomas Minton around 1790 and there is a folklore love story behind Blue Willow, although while it is supposed to be a Chinese folklore, more likely, the story was created by Minton too.
 
It was in this climate that the standard willow pattern was first produced on pearlware at the Spode factory by 1790. During the 1800's over 200 different English factories made Blue Willow while today, I know of two who continue to make these fine pieces. Churchill of England makes a quality set normally marketed as a specialty item for other retailers while higher priced Johnson Brothers of England manufacture a full set available in larger department stores. 

The Romantic Fable:

Once there was a wealthy Mandarin, who had a beautiful daughter (Koong-se). She had fallen in love with her father's humble accounting assistant (Chang), angering her father (it was inappropriate for them to marry due to their difference in social class). He dismissed the young man and built a high fence around his house to keep the lovers apart. The Mandarin was planning for his daughter to marry a powerful Duke. The Duke arrived by boat to claim his bride, bearing a box of jewels as a gift. The wedding was to take place on the day the blossom fell from the willow tree.

On the eve of the daughter's wedding to the Duke, the young accountant, disguised as a servant, slipped into the palace unnoticed. As the lovers escaped with the jewels, the alarm was raised. They ran over a bridge, chased by the Mandarin, whip in hand. They eventually escaped on the Duke's ship to the safety of a secluded island, where they lived happily for years. But one day, the Duke learned of their refuge. Hungry for revenge, he sent soldiers, who captured the lovers and put them to death. The gods, moved by their plight, transformed the lovers into a pair of doves (possibly a later addition to the tale, since the birds do not appear on the earliest willow pattern plates).

The Secret Shaolin Message: 

The Shaolin Monastery is burned by the Imperial troops of the Manchu rulers, called invaders by Chinese nationalist and later communist factions. Souls of the dead monks take a boat to the isle of the Blest. On the bridge are three Buddha's awaiting the dead souls: Sakyamuni, the Buddha of the Past; Maitreya, the Buddha of the Future; and, Amitabha, the Ruler of the Western Paradise. Beyond them is the City of Willows – Buddhist Heaven. The doves are the monks' souls on the journey from human to immortal life.
The teller narrates the tale while pointing to various designs on the plate.

The old poem: 

Two birds flying high,
A Chinese vessel, sailing by.
A bridge with three men, sometimes four,
A willow tree, hanging o'er.
A Chinese temple, there it stands,
Built upon the river sands.
An apple tree, with apples on,
A crooked fence to end my song.

"Chuck's on, come an' get it" HELOTES, Texas Chuck Wagon Cook-off

As the chuckwagon cook yells, “Chuck’s on, com an’ get it,” the scene around the wagon looks a lot like it did back in 1866 when Charles Goodnight set out with Oliver Loving with their chuck wagon. Heritage of the trail drives long lives in the small country town of Helotes, Texas as they certainly returned traditions of the cowboys during their forth annual Chuck Wagon cook-off held March 2nd.

Helotes has long been the scene of Texas cowboys who stage cattle in the area coming up from Bandera moving herds of Texas Longhorns over towards San Antonio before heading the cattle to northern markets. The area was first settle by early Anglo immigrants for farm and ranching before the Texas Revolution. 

Prior to the cowboys, Indians had lived in the region since 5,000 BC. In the 17th century, the Lipan Apache Indians moved to the area occupying it throughout the 18th century when the Comanches forced the Apaches out of Texas by 1820. The Comanche Indians were exceptional horsemen who dominated the Southern Plains, playing a prominent role in the Texas frontier history throughout much of the eighteenth and nineteenth centuries. Ranching would occasional suffered attacks by the Comanches until the 1870s as the trail drives were in full swing.

Sharon Pinnell, a committee member for the annual event states, "We wanted to bring the chuck wagons to our town educating the school children and adults about the great Texas heritage of the American Cowboy and those cooks “cookie” who work on the trail drives. Folks can actually see a wagon set up in a camp atmosphere. Along with the fire going, they get to watch cooks preparing food using cast iron Dutch ovens, cooking just just as they did on a trail drive moving Texas cattle as far off to places like Kansas and Montana."

Sharon and her husband Bruce Pinnell got involved with chuck wagon cooking about 13 years ago while living in Arizona. "We had already competed in chili cook-offs so why not try chuck wagon cooking; little did I know that my husband Bruce always wanted a chuck wagon" commented Shannon. They purchased a 1903 John Deere wagon and made a chuck box for it. After moving to Texas ten years ago, the Pinnell's got involved with Helotes community.  Often asked to assist heading up various cook-offs, Sharon enjoys volunteering. First starting with chili, then Barbecue until four years ago when the town of Heloles through their many sponsors brought in the Chuck Wagon cooking competitions.

The town name is derived from the Spanish word elote, which means "green maize," but exactly how the town came to be called Helotes is still a subject of debate.  Today, the town has become a suburb of San Antonio as residence seek the Texas Hill Country life style.  

One of the first settlers, Scottish immigrant, Dr. George Marnoch, purchased the land that would later become the site of the town in 1858. His home served as a stagecoach stop and a post office for the cowboys driving herds from Bandera to San Antonio.  In 1880, a portion of his lands were sold to a Swiss immigrant, Arnold Gugger, who built a home and the first mercantile store. The town began growing with the new store.

At the turn of the 20th century, Gugger would sale his property to Bert Hileman who was instrumental in getting the Bandera road paved. In 1908, with the purchase of the property, Hileman opened the first dance hall and service-filling station.  Although, as the town's population declined, Hileman sold off his property in 1919.

Today, Helotes is home to one of the worlds most famous Honky Tonks, "Floore's Country Store." John T. Floores, who was manager of the Majestic Theater in San Antonio open the dance hall in 1946.  Through the years, the popularity of the Honky Tonk has grown featuring top country western music artists. Great legends, Bob Wills, Ernest Tubb, Patsy Cline, Hank Williams, Elvis Presley, Bob Dylan have all performed at John T Floores while folks could enjoy sipping on long neck beers while others danced across the concrete floor.

Willie Nelson, who returned to Texas in the late 1960's after little success in Nashville, mentions John T. in one of his recordings.  Some say, Nelson was snubbed by Nashville, although Nelson who continues to occasionally perform at John T. Floores took his music creating "Texas OUTLAW Country" becoming a legend in his on right, much too his many performances at the Texas landmark of Helotes, Floore's Country Store.

Students from surrounding schools enjoyed the opportunity visiting with the participating chuck wagon teams. Wagon teams each prepared meals for both Friday and Saturday and pleased to share their knowledge of camp life of the early cowboys with the students. Hosted by the Elks Club, the following Sponsors contributed to the successful program; H.E.B. grocery, Frost Bank, Braundera, Helotes Collision Center, Helotes Echo, E-Motive Business Concepts, Jefferson Ban, Mander Automotive, Forty Creek, Woodbridge, Republic Tequila, Field Construction Inc. each contributed to make the cook off a success providing this educational opportunity for the Helotes students.

After Fridays school visits, chuck wagon judging was underway conducted by Dennis Moore and Curtis Ethridge of Blanco, Texas. Each judge inspects for the authenticity of the wagons and camp display.

Rick Facker of San Antonio, happen to stroll out on Friday to visit with an old class mate he had not seen in twenty years when he met Sharon Pinnell.  Sharon invited Rick to sit in as one of several Food judges assigning him to the bread category. Excited, Rick did not know what to expect as this was the first time to judge such an event. "There was several judges for each category and each wagon made some tremendously delicious food," Rick said.  "The day was filled with other points of interest with a large number of vendors selling homemade crafts, a farmers market, antique wares in addition to visiting with the chuck wagons viewing all their cowboy gear," as Rick further explained.

The participating wagon teams included;

Rocking B II Chuckwagon, owned by Coy Barr of Saint Hedwig, Texas.

Three Heart Ranch, owned by Ed Parsons of Frederickburgs, Texas operating an 1886 Bain manufactured wagon.

Diamond S, owned by John Stuart of Spring Branch, Texas

Texas Stampede, owned by Eric Williams of Watauga, Texas operating his wagon manufactured by Southern Rock Island Plow Company, Dallas, Texas.

After Saturday's meal, awards where present:
Meats:  1st place to 3 Heart Ranch, 2nd place Texas Stampede, 3rd place Rocking B II

Beans:  1st place- Rocking B II, 2nd place-3 Hearts Ranch, 3rd place-Texas Stampede

Breads: 1st place-Texas Stampede, 2nd place-3 Heart Ranch, 3rd place-Diamond S

Dessert: 1st place-Rocking B II, 2nd place-3Heart Ranch, 3rd place-Texas Stampede

Wagon: 1st place-Texas Stampede, 2nd place-3 Hearts Ranch, 3rd place-Diamond S

There was 3 ties in best bread, stew and best over all awarding the tie breeaker to the best wagon, and winner of Overall - Texas Stampede.
 

TEXAS STAMPEDE  Hetoles Chuck Wagon Cook - Off 2013 Champions

Hiring a good wagon cook is still about the quickest way to improve the morale of an outfit on the range. When the grub’s good enough, there’s no need bothering with any “Come an’ get it.” One whiff is enough to draw a crowd of hungry cowhands.

CHEYENNE to DOWNINGTOWN

Randy Brown is the Chapter Director for IDOS (International Dutch Oven Society) group in Northern Pennsylvania.  Cooking on cast iron is a passion which there is very little that Randy has not cooked up in his Dutch Ovens.  Often cooking for many events, from Dutch Oven Gatherings (DOG),  performing demonstrations or assisting with many local benefits, Randy goes beyond just cooking with his array of cast iron skillets and dutch ovens. He also works from his late 1800's NEWTON Chuckwagon. 

Randy recalls, his passion grew from his grandfather who taught him how to cook from the Dutch Ovens just as pioneers did over a century ago as they moved westward, settling new untouched lands.  He grew up on a small family ranch in Merced, California.  There in the small farm and ranching community known as McSwain of the San Juaquin Valley, Randy lived a cowboys life. Each day filled performing those many chores that come with any operating ranch.  He could take in pheasant hunting walking out the backdoor of their home before heading off too school, although the community today has since grown to high priced residential real estate which encroached that once undeveloped acreage.  

Country life was very much part of his life until 1971 when Randy was 21 years old.  Like many American boys of that time, Randy's lotto number for enlistment into the armed forces found him drafted to the US Army.  The Vietnam war was in it's peak, though Randy survived the war and continued to make the Army a career serving in a total of twenty one years.  Assigned various duties stations through the years, he was assigned to the 16th MP Brigade (Airborne), XVIII Airborne Corps, Fort Bragg, NC posted at Fort Belvoir, Virgina as a Warrant Officer when he retired. Randy recalls that his duty assignments where truly the worst assignments and the best as he would never trade his memorable experiences gained through the Army.  Upon retiring, Randy landed a job with corporate America and was asked to take over the operation of a training center in Pennsylvania. Since then, Randy currently works for the Dept of Veterans Affairs now living in Downingtown, Pennsylvania.   

As his interest returned to cooking with cast iron dutch ovens, just as he once did with his grandfather, Randy became very involved with the International Dutch Oven Society.  Although, he long for more than just outdoor cooking. He missed the cowboy life he once grew up with in that California San Juaquin Valley. 

Over time, he began corresponding with Kathy Christensen of Midwest Buggy in Lockney, Texas.  She happen to be competing in a chuckwagon cook-off in Cheyenne during the Frontier Days when Randy had asked through emails if he could come and hang out with her wagon crew. Before the weekend was over, Randy knew he wanted to add a chuckwagon to his dutch oven cooking, just as the cowboys once did during the cattle drives moving herds up the trails to northern markets.   Kathy sold Randy her wagon which she had restored and they came upon agreeable terms.  Although Randy was not able to take the wagon until he could return with a means to haul the wagon back to Downingtown.  "She was very gracious and agreed, even though she didn't really know me," states Randy.  Kathy left the chuckwagon with some friends to store until Randy's return.  He finally was able to take time off from work returning to Wyoming to retrieve his new treasure which had been sitting for so many months. "It must have been a relief to her friends, holding the wagon for me," recalls Randy.  

Today, Randy enjoys performing his Dutch Oven cooking demo's from his Newton Chuckwagon. "It sure does get attention when I show up at various events" he replied. Part of the joy is not just the cooking that comes with having a chuck wagon, but sharing the tales and many stories which Randy helps keep the history and folklore of  trail drive era very much alive.  Although, the downside is there is not anyone else with a wagon in the area operating in the northeast.  Randy hopes to get in contact with others who share his passion. 

He also plans to outfit his wagon with period correct saddles an a compete team harness set for competition cook-offs. He also has been asked by the Amish in his community if he's ready for a team of horses to pull the wagon.  "They were quite serious," remarked Randy.  This additional gear would make his wagon competition ready as he hopes to find the items at the annual Antique and Classic Carriage Auction later this year. However his wagon is fully outfitted for any catering and demonstrations. 

Randy came across an old style flapjack type recipe called "Splatterdab."  The concoction of ingredients called for flour, water, sourdough starter and some sugar if it was on hand. The recipe used during the trail drives was perhaps given the name spatterdab by the early cooks who worked from those chuckwagons that (Splatter a dab) on the griddle then likely referring to the finish course as splatterdabs.  While performing one of his many cooking demonstration, Randy decided to use the recipe.  As he explain the tale an origin of the recipe, a member in attendance pin the nickname on him so Randy ran with it becoming Splatterdab. 

Hoping to retire from his second career in the next two years, Randy would be allowed more time to travel with his wagon.   In the meant time, his goal  is to learn as much as he can about the trail drives, the chuckwagon and cowboy ways.  His desire is to past on the legacies and history of the chuckwagon and rtail drives in an accurate historical manner.   Since taking the chuckwagon from Cheyenne, Wyoming back Downingtown, he also hopes to link up with other chuckwagon enthusiast.  He may just be the only chuckwagon in Pennsylvania.  "I'm not opposed to washing pots if I can learn something from it," explains Randy as he would love assisting any other owners with a competition or chuckwagon gathering as he looks forward the benefit of learning. 

The American Chuck Wagon Association helps assist host with chuckwagon cooking competition throughout the United States.  Their membership extends across the nation, including three other countries which you do not have to own a chuck wagon to be a member.  While the non profit organization goal is to help preserve the heritage of the chuck wagon, proceeds assist student scholarships.

You can visit Randy's web page Valley Forge Black Pots where he provides information about dutch oven cooking, food safety, tips and tricks along with his chuckwagon corner. 

Randy Brown known as Splatterdab cooking with his Dutch Ovens

Newton Chuck Wagon

SPLATTERDAB CHUCK WAGON

Cheyenne to Downingtown

Brown Manufacturing and Company

In the town of Zanesville, Ohio W. P. Brown founded the Brown Manufacturing Company in 1879.  Investment funding with the aid of O.C. Ong, James Herdman and others, the business developed the farm implement business manufacturing plows and other agricultural implements.   They also produced farm wagons of various makes often painted in a dark green with golden yellow lettering and striping.  The front of their wagons labeled Zanesville after the location produce along with side emblems painted Brown after the primary founder, W.P. Brown.

Brown Wagon owned by Steven Hull

 

W.P. Brown and O.C. Ong both died in late 1880's leaving W.P. Brown's nephew U.H. Brown as President of the firm.  U.H. Brown had grown up in the factory knowing every facet of the business from both an industrial standpoint to managing.  Shortly after the death of James Herdman in 1901, Brown Mfg Co. faced arbitration with the state of Ohio.  Brown refused to meet terms set forth by organized labor disputes which prompted a strike on October 16th when 45 wood workers walked out. Two days later,  28 painters walked out joined by 24 blacksmiths and 98 metal mechanics on the 21st of October.  W.P. Brown encouraged the employees to continue working though 195 men walked out on strike, 135 employees refused to join them.  By late November of that year, 35 had return and the Brown Mfg Co and the company hired 120 new members to their business.  Brown never gave into the Unions believing to treat each member of the business as individuals and paid accordingly to their skills and production nor rehired positions filled by new employees while previous members walked a picket line on strike.  

Business would returned to full strength manufacturing 5000 farm wagon per year and 50,000 farm implements, mostly cultivators shipped throughout the United States by 1905. Although a huge percentage of their products being sold in "Texas" due to the rapid increase of agricultural developments and settlements of new lands.  Annual payroll exceeding 180,000 dollars to the citizens of Zanesville, Ohio working at Brown Mfg Company.    

During the production period of Brown Mfg Company,  three total companies used the name (BROWN) which each ended up building bodies for automobiles: The Brown Body Company of Zanesville, Ohio, was marginally more successful as it had started life as the Brown Manufacturing Corporation.  Towards the turn of the century they added trucks to their product line, and by the late teens of the 1900's, they were building commercial truck bodies.

Brown Mfg. sold their truck body business in 1930 and the new owners established the Brown Body Company at 807 North 7th St. in Zanesville. Within the year the firm had reorganized as the Pioneer Body and Fender Company, a full service garage, service station and commercial body repair and manufacturing facility. D. W. Downing was General Manager of both firms. 

"ALL GENUINE GOODS BEAR THIS LABEL W.P. BROWN -- WHO GAVE TO THE WORLD -- THE BROWN WAGON AND IMPLEMENTS."

Brown Wagon, built by Brown MFG Co.  Zanesville, Ohio

Other interest of the town of Zanesville is that it is the birth place to Zane Grey, born in 1872 who is known as "The Father of the  Western novels."   Grey wrote more than 80 books. His study is re-created in a museum in Columbus, Ohio with the Ohio Historical Society. The collection includes many manuscripts and other personal memorabilia. Many years later, when all the posthumous works were finally published, it was discovered he penned about 60 which are Westerns, 9 concerning fishing, 3 tracing the fate of the Ohio Zanes, and the rest being short story collections, a biography of the young George Washington, juvenile fiction and baseball stories. His novels are still popular today.

     

 

Saddle-Up

SADDLE-UP Pigeon Forge, Art by Don Dane

Kicking off the 13th annual Saddle Up events held at Pigeon Forge, Tennessee was renown chuckwagon cook Kent Rollins accompanied by his wife Shannon and the Red River Ranch Chuck Wagon as he fired up his trusty ranch stove he politely calls Bertha.  Tourist were able to sample his delicious staples of cornbread at the Town Square on the opening of the events.  

Kent Rollins Red River Ranch Chuck Wagon

Pigeon Forge Mayor, David Wear met with the City Hospitably Association stating, "Every business sector was up having a phenomenal year during 2012."  Gross receipts total were $905.8 million for last years tax revenues breaking their previous record of $872.5 million 2007 prior to the recession. "If we get to one billion a year while I'm still in office, I'll get up here and dance a jig in front of you," Wear said.

Pigeon Forge, with a population around 6,000 attracts over 10 million tourist each year nested on the banks of the Smokey Mountain range. Special Events manager, Butch Helton coordinates the many events held in the city which has revenues booming while attracting nation wide tourism.  "Saddle Up is our way to salute the Old West and Western lifestyle" explains Helton. They not only put on great events, but the city management works with the many hotels, restaurants and other businesses supporting and promoting tourism to Pigeon Forge.  The friendly attitude and atmosphere has visitors feeling so welcome, they highly desires to return for additional visits.

The Saddle-Up event, which began on Wednesday with the free cornbread sampling, ran through Sunday during the last week of February.  Featuring several concerts, a chuck wagon cook-off, a Western Dance Saturday night and Cowboy Church and breakfast Sunday, "We had the largest turnout yet" remarked Richard Holmes, a resident from Georgia who assisted with the big event.  "This year, we also added a video presentation and Western photography exhibit by award-winning local photographer Ken Jenkins" commented Holmes.

Visitors could also take part in traditional cowboy activities, such as mechanical bull-riding and lassoing, as well, two outstanding Mississippi Cowboys conducted branding demonstrations on cedar wood blocks during Saturday's chuckwagon cook-off.  Seven chuck wagons competed with wagon teams coming from Missouri, Indiana, North Carolina and Georgia.  Each wagon team was given identical ingredients for the competition menu expecting to serve 50 meals while Kent Rollings would cater an additional 300 meals from his Red River Ranch Chuck Wagon.  

The all-star lineup of performers includes award-winning poets, fiddlers and yodelers such Chris Isaacs, Waddie Mitchell, Dave Stamey, Sourdough Slim, and Wylie & the Wild West.  Many of the events were hosted by area restaurants, shops and theaters with performances at the Old Mill Square, Mama's Farmhouse restaurant, the Partridge & Pear restaurant, Smoky Mountain Guitars, Stages West and two major shows at the Grand Majestic Theater.  

Western artist, Don Dane from Olathe, Kansas was available signing posters of the event.  Don, who uses different mediums such as oil and water color was commissioned by the Pigeon Forge Committee to paint the original artwork used to create the event poster.  Don has also been featured in Western Horseman Magazine and has received numerous awards for his art. 

Before the break of dawn, the embers glowing from the fire pits as the chuckwagon crews get ready for the days big event, the Chuckwagon Cook-off.  The aroma of fresh brewing coffee lingers over each camp as the cooks begin breaking out the different ingredients for the competition menu.  Wagon Judges Rem Mosimann, rancher-saddle maker who formerly was the assistant manager of  with the historic Bell Ranch in New Mexico joined by Roger Edison from Cowboys and Chuckwagon Cooking begin inspecting each wagon following strict guidelines established with the American Chuck Wagon Association.  Every wagon representing authentic 1880 cooking as the coosies did during the trail drives. 

Shannon Rollins of Red River Ranch is rolling out dough dusting flour as she prepares for the event. Kent and Shannon are not competing in the event, though are preparing the same meal as each wagon team.  While the competing wagons will serve 50 plates per wagon, the Red River Ranch Chuck Wagon will provided an additional 300-350 meals.   "We were hoping we could feed everyone, but unfortunately we had to turn some people away," remarked special event manager Butch Helton.  While the ticket sells for the meals quickly sold out, Pigeon Forge worked to accommodate the large crowd with the RED RIVER RANCH Chuck Wagon picking up the slack.  


Quickly finding the fresh brewing coffee at the Still Hangin' camp, judges are treated to the rich dark brew that's filled with full flavor.  When one of the judges ask if they had any cream, the wagon team was quick to ask, "Would you like a splash of Bailey's."  Those Missouri boys sure make great coffee.    Wagon Judge, Roger Edison gave a great big grin replying, "Now this is some really good Cowboy Coffee."  

 Chuck Wagon Teams:

Rockin R Chuckwagon owned by Randy "Big Boy" Dyer traveled from Clay City, Indiana to compete in the event.  He purchased the wagon from the granddaughter of it's original owners.  Adding the chuck box, Randy fully restored the Huntingburg converting it into a working chuckwagon.  Competing in Texas, Georgia, Minnesota, Tennessee and many demonstrations across the nation, Randy stated his favorite event is working the annual benefit each Memorial Day called the Wounded Warrior Project held in Lebanon, Missouri.  As a Vietnam veteran, Randy understands the importance an appreciates the opportunity to help support those who serve our nation.  

Still Hangin Chuckwagon, owned by Steven Hull from Lebanon, Missouri operates his restored wagon built in the late 1800's by Brown Manufacturing Corporation that formed in 1879 constructing plows and other agricultural farm implements in Zanesville, Ohio.  Steve along with dear friends, Mitch Morgan, Mark Day and Jeff Jenkins fully restored this collectors piece.  The Missouri team has competed in many other states with chuckwagon cooking.  After assisting Cowboys for Hero's at Fort Sam Houston, Texas several years ago, the Still Hangin crew decided to help put on a special event assisting Wounded Warriors also.  Steve, a former Vietnam veteran has also worked with the Department of Defense for over 30 years and his team members like Mitch made a career serving with the Armed Forces.  At Pigeon Forge, the wagon crew was joined by Mitch's son, Staff Sergent Mitch Mitchell Jr and Private First Class Jack Sykes both serving in the U.S. Army stationed at Fort Belvoir, Virgina.  To read more about the Wounded Warriors Project, visit the STILL HANGIN' web site. 

Still Hangin' Chuckwagon Crew Mark Day, Mitch Morgan Sr., Steve Hull, Jeff Jenkins joined by Staff Sergeant Mitch Morgan Jr. and Private First Class Jack Sykes

Double X Ranch, owned by Todd Stansell from Hampton, Georgia operates an Amish built wagon made by Jacob Yoder,  Yoder Wagon Shop, Ethridge, Tennessee.  Todd, who works with Delta Airlines enjoys weekend rides on his mule when not competing or catering an event from his wagon. His team, Glenn Coffey of Jenkinsburg, Georgia, Darryl Tew, Brain Hanson and Tyler Hanson of  Locust Grove, Ga., and Britt Nix often help make up the Double X team.

Grumpy's Grub, owned by Gregg Allen from Rome, Georgia operates a 1904 wagon built by Nissen Wagon Works.  John Philip Nissen opened a wheelwright shop on Waughtown Hill, North Carolina in 1834 and by 1850 grew to become one of the largest wagon manufactures of the south which continued the manufacturing of wagons until the family sold the business in 1925.  Gregg's team included Jonathan Ford and Roger Grizzle.  Gregg got started chuckwagon cooking twelve years ago after being invited to assist a friend who owns the Fairplay Cattle Company wagon.  Gregg became hooked, later purchasing his wagon from a native Texan, Richard Holmes who moved to Georgia nearly a decade ago.  When asked about his chuckwagon teams name, Gregg laughs stating his grand-daughter Lorean always called him Grump instead of gramps or grandpa. After purcahsing the wagon needing a team name, his grand-daughter insisted on Grumpy's Grub and the name stuck.  Gregg is also the 2013 Vice President of the American Chuck Wagon Association Southeast Chapter.  When he's is not competing, he caters cowboy cooking in Georgia, Alabama and Tennessee and has competed as far off as Texas, but his favorite events are school programs sharing the history and legacy of the American west.

Greenhorn Cattle Company, owned by Sammy Hogan, from Gordon County, Georgia has been competing in chuckwagon competitions for nearly five years. He was introduced to chuckwagon cooking by his friend Greg Allen, of Grumpy's Grub. One day Gregg needed some help catering from the chuckwagon and Hogan was more than happy to assist. Hogan and Allen who have competed together for many years on the same team now compete against each other but remain great friends.  Gregg also sold him the running gear to build the Greenhorn Cattle Company Chuckwagon. Using blueprints of an 1868 chuck wagon and the Florence Wagon Work running gear, Sammy built his wagon.  Today, he operates his wagon with with Billy Peeples and Jesse Peeples both from Chatsworth, Georgia stating his love interacting with visitors who are curious about history of Cowboys and the cattle drives along with the camaraderie amongst all the different teams. 

Cindy and Troy Reddick, Skillet and Spurs joined by Phyllis and Brian Frederick

Skillet and Spurs is owned and operated by Troy and Cindy Reddick of Vidalia, Georgia. Troy who has been cooking from cast iron cookware for well over two decades nearly missed the competition as he was hospitalized from a severe case of phenomena just weeks before the event.  Healed and in good health, Troy and his wife were excited to be able to attend.   Cindy is a professional home decorator and retail shop owner of  "Accessorize it"  which boost with their professional catering business making rustic chuckwagon cooking feel charmingly elegant.  Adding the chuck wagon to the catering business five years ago, the two started competing last year at the Pigeon Forge Saddle Up event.  Their hone professional cooking proved worthy winning "Best in Meat category" and second in desserts at that first competition.   Since then, Troy expressed a sincere bonding between the many teams who compete and friendships they have made. Additionally, they have started marketing their own Cowboy Coffee, Steak and BBQ Rubs, Sauces, Chili Mix and Salsa available through their web page at Skillet and Spurs. 

Rambling Rose,  is owned by Lexie Dean and his wife Kathy who are well seasoned competitors from Greenville, North Carolina.  Lexie is the 2013 President of the American Chuck Wagon Associations Southest Chapter.  Dressed in his fashionable top hat with a feather, Lexie takes the rugged look of the camp cook on the cattle drive. His wagon, is a family heirloom first used as a farm wagon built by Fish Brothers Wagon Company of Racine, Wisconsin in 1868.  Fish brothers bought out Daniel Bull interest in the former Fish and Bull business, changing the name to FISH Brothers just two years before Lexie's wagon was built. He added the additional items to convert the wagon into a functional chuckwagon having to complete rebuild the wagon box.  As Whiskey was kept on Chuckwagon's during the trail drives, wagon judges inspect  each wagon for ever detail including having a jug of whiskey. When the judge was not able to locate the jug, Lexie pointed out if they had inspected the water barrel yet.  To the judges surprise, as he open the water barrel lid, their floating on the surface was the whiskey jug.  

Not part of the competition, but sitting at the Ramblin Rose wagon was Abraham Lincoln portrayed by reenactor Warren Denny.  Sincerely a prefect look alike who performs many special events and a highly knowledgeable  Civil War Historian.  When asked about the most interesting performance he has had opportunity to portray as the President, Warren replied, laying in the coffin at the morning of Lincoln's death.  As crowds of folks gathered to take pictures with the President during the Saddle-Up event,  it truly was amazing to relive the past.  Visit Warren's facebook page for pictures.

As the chuckwagon competition came to an end, folks moved over to the Grand Majestic Theater for the evening performances.  Kent Rollins announce the winners of the competition during a short awards ceremony, with the results shown below.  Performances of cowboy poetry and western music followed.  As the performances concluded at the Grand Majestic, the party was just beginning as the Cowboy Dance kicked off across the parking lot, held in the ballroom at "Spirit of the Smokies Condo Lodge."  Many of the Music performers also stayed at the lodge, each complimenting on the professional staff and wonderful comfort of the accommodations.  


Sunday morning found many of the guest gathering for Cowboy church and breakfast.  Once again, Kent Rollins was serving up some wholesome food as many tourist shared their compliments indicating how much they enjoyed watching him compete during a Food Network Television show, Chopped-Grill Masters which aired last summer on national TV.  Kent was pleased autographing his cookbook to a crowd of happy attendees.  Cookbooks are available at Kent Rollins - Red River Ranch web site http://kentrollins.com/

Richard Holmes indicated, "This turned out to be one of the best Saddle-Up events to date." Holmes already working on next years event is looking into a larger area with an indoor arena to possible host future gatherings.  

Brandon Barnes with Pigeon Forge Special Events said, "We prepared over and above for this years event, but I am still amazed we had more visitors than expected."

Special Event Manager for Pigeon Forge, Butch Helton said,  "When planners first conceived Saddle Up, we were looking to start a new event, replacing some of the older ones during the slower winter tourist season. We knew this side of the Mississippi, there was not many programs like this. Saddle Up has grown into one of our most popular events which attracted about 7,500 visitors last year. I know those numbers were larger this year." 

For more information  of Pigeon Forge, Tennessee, visit My Pigeon Forge.

Sourdough Slim, Don Dane, Chris Isaacs and Dave Stamey at Saddle Up 2013

Saddle Up's Buckaroo Roundup, February 23, Pigeon Forge, TN

MEAT: 1st Still Hangin’, 2nd Grumpy’s Grub, 3rd Skillets and Spurs
BEANS: 1st (tie) Ramblin’ Rose and Double X, 3rd Greenhorn Cattle Co.
BREAD: 1st Grumpy’s Grub, 2nd Skillets and Spurs, 3rd Double X
POTATOES: 1st Ramblin’ Rose, 2nd Double X, 3rd Rockin’ R
DESSERT: 1st Ramblin’ Rose, 2nd Double X, 3rd Grumpy’s Grub
WAGON: 1st Still Hangin’, 2nd Ramblin’ Rose, 3rd Skillets and Spurs
CORNBREAD: 1st Ramblin' Rose, 2nd Double X, 3rd Still Hangin'
OVERALL: 1st Ramblin’ Rose, 2nd Still Hangin’
There were 7 wagons competing. The wagon judges were Roger Edison and Rem Mosimann.

Congratulation to all of the crews for a great competition.  Cowboys and Chuckwagon Cooking would also like to thank Don Dune for the use of some of his pictures and the hospitality of Pigeon Forge and their City Management who put on a great show.  

Ramblin Rose Chuckwagon

serving lines with cast iron dutch ovens

cornbread 

Visit From Honest Abe judging who really is the best chuck wagon cook

Mitch Morgan with Still Hangin Chuckwagon from Lebanon, Missouri  know's how to make damn good coffee

Wash station on the chuckwagon so the cowboys can clean up

Grumpy's Grub Chuckwagon

Greenhorn Cattle Company Chuckwagon

Double X Camp longhorn skull displayed

Still Hangin' Chuckwagon manufactured by Brown Manufacturing Company, Zanesville, Ohio