ESSAY Contest Winner - Heads to Chuckwagon Cooking School

Jessica Probert

Story by Roger Edison

Kent and Shannon Rollins operate one of the most unique, as well, one of a kind culinary schools in the nation. Each spring and fall, they hold their semi annual Chuck Wagon Cooking School at the Red River Ranch in Byers, Texas. The school teaches students the culinary art of cowboy cooking using cast iron dutch ovens, all in an authentic setting working from a restored 1876 Studebaker wagon. Sourdough biscuits, baking pie crust and brewing up that rich taste of strong cowboy coffee are all part of Kent's school where cooks learn how to cook just as they did for the wranglers who herded cattle along the trail drives over 140 years ago. 

Kent's accomplishments for his culinary talent has earned him numerous awards including the uncontested title as the Official Chuck Wagon Cook of Oklahoma, given to him by the Oklahoma state Governor. He also won the Chuck wagon Cook-Off Championship at the National Cowboy Symposium Celebration held in Lubbock, Texas and the Will Rogers Award for Chuck Wagon of the Year by the Academy of Western Artists. Featured on QVC, PBS, The Food Network's "Roker on the Road" and "Throw-Down with Bobby Flay." Kent entertains with a passion as both a modern day cowboy, story teller and one of the nations finest cooks. 

Recently, the Rollins offered a Contest for a scholarship to attend their cooking school. The rules were simple. Submit a 500 word essay explaining, "Why you want to attend Chuck Wagon Cooking School." Within days of posting the contest, Essay's from contestants flooded the Red River Ranch Chuck Wagon mail from across the nation.

Filtering through all the entries, they sorted each into piles. As Kent and Sharron searched for the finalist, it wasn't difficult deciding the winner after reading an entry submitted by Jessica Probert of Vale, Oregon. 

“When college age kids reach the last few semesters of their schooling they start hinting to their parents about wanting cars and such as graduation gifts. I asked my parents for a chuck wagon. I attend culinary school in Idaho, but one skill they fail to teach are Dutch oven and cowboy cooking.” 

Jessica is a true cowgirl who currently works ranching while attending school where she recently transferred into the Culinary Arts program with College of Western Idaho located in Nampa, ID. She had previously been working towards a major in Early Childhood Development and Education just under three years at the University of Idaho when she realized her love of the western lifestyle and cooking is her dream. Jessica stated, "I decided that I just couldn't be a teacher for the rest of my life and wanted to perform a career I already enjoy doing."

Her parents, Dan and Suzy Probert, own and operate the P-Ranch of Vale, Oregon. Although, Jessica explains not the historic P-Ranch once owned by Peter French listed in the National Registry of Historic Places. Dan Probert, originally from Enterprise, Oregon and Suzy is from San Juan Bautista, California where both grew up in a ranch environment. Twelve years ago, the couple move to Vale where today live on their Ranch working out of the office as Country Natural Beef runs the ranch.

"I have a huge passion for horses; it’s been passed down through my family," explains Jessica. Continuing, "My dad taught my brother Russell, who is currently 18 years old and myself, everything we know. I have been involved in rodeo for as long as I can remember and definitely love ranch rodeos. Team branding is my favorite event."

Jessica was also her hometown former Miss Rodeo Queen and has participate in many Rodeo events, entering Barrel Racing, Pole Bending, Breakaway Roping, Goat Tying and Team Roping. In High School, Jessica devoted her energy towards Team Roping along with her brother Russel qualifying for the Idaho High School State Finals in the Team Roping event. Both Jessica and her brother Russel are avid ropers and both raise the own Corriente Cattle with Hat Rack Cattle Company. 

Humble about her strong equestrian skills, Jessica brags about her brother Russel. "While we also both started out our own colts on the ranch, Russel just moved to California to attend college. He also works starting colts with cutting and reining. As much as it bugs me to admit, he is an amazing horseman who started and trained both my team roping horses. He also trained many of the other horses on my parents ranch. I am very proud of him."

"I have two goals," states Jessica. "First, I want to buy a chuckwagon so I can one day cater during the branding season of the ranch round-up. Brandings are always the best time of the year. For as long as I can remember, my mom has always stayed home making the needed meals during the spring brandings. Last year, we were so busy around the ranch with branding season, the ranch hired a Mexican restaurant to cater for the crew." 

"Second, I want to show people outside our circle of ranching, how real “cookies” fed their crews. Attending the chuck wagon school, I hope to gain as much knowledge from Kent while I am in Texas, so I can return with the extra skills and start cooking during the branding. That would help give my mother a break she well deserves," comments Jessica. 

Jessica is not only influenced by her mom when it comes to cooking but from one of her most admired cowboys, her grandfather known as Papa Jim. "My grandpa, Papa Jim, was amazing cooking his legendary pit BBQ. That's where you season the meat, then wrap in foil and place inside a wet gunny sack tied up. Then bury it in an underground pit to cook. It is absolutely the best! He taught this skill to my Uncle Jim, my Dad and also to my Aunt Carol who each now master making pit barbecue. Unfortunately, Papa Jim passed away last July. He cooked at the Joseph, Oregon Mule Days for many years and even won a buckle for being such a master pit barbecue chef. Recently, at a cousins wedding, and again at the Mule Days, my Dad, my Aunt, and Uncle cooked Papa Jim's legendary Pit Barbecue keeping his traditions alive." 

Asking Jessica what her parents thought about her getting a chuckwagon, she commented, "I think my parents thought I was joking. I think they may be coming around to the fact that I am serious about getting a chuckwagon and a team. When I told them I had won the essay contest and was going to be headed to Texas in March, their reaction and looks were priceless. They both are extremely supportive of everything I decide to pursue in life." 

Jessica confesses, she loves the food channel and while her favorite television show is CHOP, she enjoys viewing the many cuisines, ideas and techniques shown on the many shows. Jessica will attend Kent Rollins Chuck Wagon Cooking School at the end of March 2012 just in time to take her new skills home to Oregon in time to treat the cowboys to some wholesome food during this years brandings. For more information about the Chuck Wagon Cooking School, contact Red River Ranch at www.kentrollins.com

Jessica working Branding Season

Jessica Probert Miss Rodeo

CHAMPION of the Dutch Oven

Omar Alvarez never imagined competing in a Dutch Oven Cooking Competition. By shear chance, he stumbled across a 4th of July Cooking-Off being held in Burley, Idaho, hosted by the International Dutch Oven Society.  As he viewed the competing cooks stirring ingredients into the large cast iron cookware, Omar reflected to his childhood memories, thinking, "I can do that."

Growing up in Kingsville, Texas, Omar remembered the "Cocineros,"  Spanish for Cook, who fed the working cowboys of KING Ranch.  The ranch legacy is deep rooted into his ancestry through the first Vaqueros.  Captain Richard King rode south from drought suffering Texas in search for good cattle. Arriving at the heart of Mexico in state of Tamaulipas, he found the people of Cruillas in such dire straits, they were willing to sell all their cattle in an attempt to survive the drought.  As Capt. King drove the herd north back to Texas, he soon realized,  that in solving an immediate problem for the townspeople, he had simultaneously removed their long-term means of livelihood. King turned his horse back towards the town to offer a proposal for these people. He would provide them with food, shelter and an income if they would move and come work on his ranch. The townspeople conferred and many of them agreed to move north with Captain King. These Mexican Vaqueros were already expert horseman and herders. Their resilient denizens of the rugged Mexican range became known as as Los Kineños – King's people.

Ornamental Blacksmithing

Story by Roger Edison

Richard Heinicke is a modern day Blacksmith creating an array of fine crafted iron works. His artistry forging metal hammered into fine crafted fabrications has been used for home, garden, camping and miscellaneous items which replicate the appearance of authentic antiques from the 1600's through the late 1800's.

Along with household consumers,   many of his items are used by cooking enthusiast working from a Chuck wagon or Dutch Oven Cooking Society members.  Additionally,  several of his pieces have been purchased by museums and used by various reenactment groups that honor particular events that forged the legacy of a historic past. Each item handmade, hand tooled and worked just as early blacksmiths operated hundreds of years ago.  

The art of blacksmithing was developed by the Hittites of Anatolia, modern day western Asia and Turkey. Copper and Bronze work was already known when the Hittites civilization discovered or developed the smelting of iron ores around 1500 BC. They had maintained a near monopoly on the knowledge of iron production for several hundred years, but when their empire collapsed during the Eastern Mediterranean upheavals around 1200 BC, the knowledge seems to have escaped in all directions.  As settlers migrated to the New World know as America, so followed the trade of blacksmith. 

Richard's  blacksmith shop is located in Westland, Michigan. He became interested in the art of smithing when visiting Green Field Village during the late 1970's where a friend preformed the work as a Blacksmith.  Richard worked as a welder with the C&O railroad in Grand Rapids, Michigan when he started the hobby, but after a work lay-off, took his craft to become his daily profession. 

Using a coal forge, Richard heats Pea Coal bellowing air into the fires to reach temperatures at 2000 degrees fahrenheit.  As coal burns, it is converted into a solid product called Coke resulting from the destructive distillation of coal consisting principally of carbon which he then uses to weld metals together.  Much of Richard's work is with 1018-1020 grade carbon steel.  Many items require riveting to join metals together adding brass or copper to compete some of his products. Steel items used for cooking are brushed to a pewter like finish, then treated rubbing a coat of vegetable oil over the item and then heated at a high temperature around 500 (f) degrees; A process called seasoning. Other metal items that are non cookware are painted using a flat black Rustoleum finish. 

Richard often researches photographs or drawings of original items in order to replicate his craft for period correctness.  Upon finishing each piece, Richard cold stamps his trade mark called a "touch mark" so items can be identified as replicas because they appear to look so close to original antique artifacts and heirlooms.

Tim Todish

Tim Todish is a reenactment enthusiast who volunteers during the Fort Michilimackinac Pageant, held over Memorial Day weekend each year.   Tim explains the history behind the reenactment, "The first fort on the Straits of Mackinac, Fort Du Buade, was constructed in about 1690. The fort became the main trade depot of the upper Great Lakes fur trade and functioned as both a military post and a civilian community. Michilimackinac remained a French outpost until 1761 when British soldiers took control after their victory in the French and Indian War (Seven Years War).  The Fort eventually seized by American colonial settlers during the Revolutionary war of 1776, and the first British attack on the new nation of the United States during the War of 1812.  The pageant is the longest running reenactment celebrating 50 years in May 2012 that will feature several match competitions with Musket rifles, tomahawk throwing and events which relive this historic past."  

Tim also stated. "Richard's blacksmith work is consistently made with the quality of excellence at extremely reasonable prices. While he offers an array of items, he has also custom made several items for me which I am more than pleased.  I have known Richard now for over 40 years and can say without hesitation, Richard is the best blacksmith I know."    

Richard also performs his blacksmith skills using a traveling forge at several shows through the year.  Demonstrating how to twist, work and cool the metals during the shows, Richard works his hand crack bellow as he forges items for the on looking audience.  The Feast of Hunters Moon,  Kalamazoo Living History,  Johnny Appleseed Fest, and Cascades Civil War Muster  are amongst the few shows he exhibits his trade of historic craft.  Forging items like custom branding irons, chandeliers, Civil war frying pans with left or right hand pouring spouts, door stops, cookware or hardware from pre Colonial era through the Victorian age, Richard's hand crafted works include his personal guarantee of satisfaction along with being American made in the USA.  

Richard Heinicke  RK Ornamental Blacksmithing

Coffee Pot Tipper

Trivet, Ladles,  Dutch Oven Lid Lifter

Heart Trivet often use placing hot pans and pots on also use inside Dutch Ovens when using pie pans for early styled baking. 

Pie Pan remove tools for Dutch Ovens

Reenactments Jaeger's Battalion Encampment at Ft. Michilimackinac

The Battalion Commander reviews the troops from the porch of the Commandant's Quarters.    Photo credits  Tim J. Todish, Jaeger's Battalion Encampment at Ft. Michilimackinac

1600's period fireplace hearth Trivet with Handle

"Under a spreading chestnut tree
The village smithy stands;
The smith, a mighty man is he,
With large and sinewy hands;
And the muscles of his brawny arms
Are strong as iron bands."  -   Henry Wadsworth Longfellow

Cabela's Six Annual Dutch Oven Cook-Off, Mitchell, South Dakota

Story by Cassandra Swanson

Mitchell, SD – Saturday, August 20, 2011, Cabela’s hosted its’ 6^th Annual Dutch Oven Cook Off.  Eleven adult teams and six youth teams attended despite early morning rains and created  fifteen main courses and fifteen desserts. 

The skies cleared by 10 am and our local and professional judges had a great time seeing all the unusual recipes cooked in Dutch ovens.  Hundreds of Cabela shoppers enjoyed these amazing Dutch oven dishes, and it was a lot of fun for everyone adding the Kid’s event this year.  Also new this year, Cabela’s had the public choose a “Friendliest Camp “ – taking home this great prize was Luinea Caldwell and Regina Geringer…Cabela's is known for hosting great events and offering wonderful prizes - as well as a good sale during their annual Fall Expo Weekend.

Navigating the Cattle Drive

Story by Roger Edison

Cattle drives were a major economic activity during the era of the American Western frontier. An estimated 20 million head of cattle were herded from Texas across the nation and the cattle trails spanned to places like the railheads of Kansas for shipments to stockyards in Chicago and points east. Other locations moved western, through New Mexico, Colorado, Wyoming and even Montana which developed cowtowns along the way. Many trail bosses navigated these trails without maps as they scouted the best routes that provided easy passage, grass lands and water. Contrary to belief, navigation of these trails were frequently using a pocket watch to confirm the general direction an not relying on the stars.

The Cattle drives struck a balance between speed and the weight of the cattle. While cattle could be driven as far as 25 miles in a single day, they would lose too much weight that would result in a lower value per head at the end of the trail. To prevent such weight lose, the trail boss moved the cattle shorter distances each day. This allowed for the cattle to graze and rest, normally at midday and at night.  On an average, the herds move between 10 to 15 miles each day allowing to maintain a healthier weight that would resulted with better pricing once at market. Such a pace meant that the drives would last two or more months before reaching their final destination. 

Navigating the trails and wide-open plains was as easy as pointing their wagons every evening to the North Star is a mere half truth to navigation. The trail boss and cook navigated by day checking directions, staying the course.

The cattle rested at night and the chuck wagon cook place the tongue towards the north star before turning in each night. This aided the wranglers who would ride out at night to stand watch over the herd. Rotating members through the night allowed each to get some sleep before the next day. Although, it was during the day that the trail boss navigated and often without the use of a compass.  He used a pocket watch to check his course dividing the watch into 360 degrees or the points on a compass. The hour hand aimed at the sun, the trail boss could determine the line of direction from North to South.

POCKET WATCH

The trail boss or cook would hold their pocket watch out in front like a compass. They would aim the watch hour hand (the shorter hand for those who use a digital watch to tell time) while splitting the distance between the hour hand and the 12 on the watch. As shown, 8:15AM the split would be near 10 which indicated the southern direction and north 180 compass degrees or the location of the number 4 on the face dial of the pocket watch. The direction will be correct if the watch is set for true local time, without adjustments for modern daylight savings time. Additionally, the further you are from the equator, the more accurate this method will be.  Today, if in daylight savings, the split is move up to the 1 vice the 12 and if in a survival situation south of the equator, then point the number 12 at the sun and NORTH will be half-way between the number 12 and the short hour-hand on the watch.  

Daytime navigation was essential and the cowboys learned many methods to check direction without the aid of a compass. However, the pocket watch was the most commonly used. Each morning, the cook verified the sunrise knowing the sun rises in the East and sets in the West.  The best time to determine east or west is in the early morning and late evening when the sun is near the horizon. The middle of the day it was more challenging to accurately determine east and west by simply looking at the sun.  

At night, the cowboys did use the stars to assist knowing direction commonly using the North Star since these cattle drives where conducted in the northern hemisphere. The easiest way to locate the North Star known as (POLARIS) was to know three constellations. Ursa Major also called (The Big Dipper), Ursa Minor also known as (The Little Dipper) and Cassiopeia.   

As the earth rotates, the Big Dipper may be found above, below, east or west of the little dipper. However, Polaris will be the first star on the handle of the Little Dipper and always half way between the constellations Ursa Major and Cassiopeia.  

The North Star

Additionally, viewing the Big Dipper, Polaris will be 5 times the distant of the two outer stars of the Big Dippers cup. Notice the line from the bottom of this cup to the upper star. If you follow this line out the distance between the distance of the two stars, this comes directly in path to Polaris.  The cowboys would daze upon the stars and watch them appear to be moving as the earth rotated. 

Although, stars were just another tool for navigation. They also use the moon. Except during a full moon, or the term new moon when it is not visible. An easy rule to remember is this old navigation trick, although it is not particularly accurate but would provide as a rough guide, and in many situations this is good enough.

If the moon is in a crescent stage, the cowboy could draw an imaginary line through the tips of its "horns" down to the horizon. The point where it touches is roughly South for the northern hemisphere and North for the southern hemisphere. Additionally, the bright side of the moon always pointed towards the sun. If the moon rises before the sun sets, the illuminated side will be facing west. However, if it rises after midnight, the illuminated side will be facing east as the moons illumination is the reflection of sun light.

The trail boss and cook kept good notes as they navigated. Over time, they mapped the best routes, locations of water and distance between rivers, creeks along with the various terrain. Some may not have been able to even read or write but they knew how to read the stars, they read the land and the hands on their watch that worked as aids to get the cattle to market along the trail drive only to use once more finding their way home.  

The Spirit of the West, Ellensburg, Washington

                                                                       

                                                                                        
                                                                                                    Story by Roger Edison

The Spirit of the West gathering in Ellensburg, Washington has brought the best traditional cowboy musicians, poets, and artists together to celebrate the western tradition of ranching and the cowboy life. Past nationally known entertainers — many of whom have performed at Carnegie Hall, Grand Old Opry, National Public Radio and numerous other venues around the world included - Don Edwards, Waddie Mitchell, Baxter Black, R. W. Hampton, Wylie and the Wild West, Stephanie Davis Band, Paul Zarzyski, Sourdough Slim, Doris and Belinda and Juni Fisher.