Chuck Wagon Cooking in Texas: Video 2: See how it all turns out!

what do you got there you got the steaks and then you go tenderize cut listen we're gonna tenderize them a little bit more flour and then put the flour into canned milk and it goes again into flow pound it in real this is a piece couple that we've made this got a cowboy hat and J s on it for birthday it's gonna have to be yes all right now explain to me mailer what you what always got to be done here right now I'm just working just it's a little bit sticky for roll so I'm working a little bit of bread flour a little bit of flour into it be needing both of those and then I will just we had it out and cut it I mean we did cook a pretty shitty vessel in the pans in the dutch ovens to cook and how melting some butter to go on inside nice golden crust and then how long do you have to let it bake in the Dutch oven well we let it rise again just about five minutes or ten minutes and then depending on how the coals sometimes the coals are hotter than others and you just have to watch it real careful right Sally only moves about 20 minutes usually two different times say we went through the glove turn off on the check way so we're not on Chuck Waggin know they even though on the trail the houses so the cook was normally usually pretty small and sometimes girls would tuck their heroes under their hat just like going be Wranglers go and make your body but mostly women work there now when they cooked at the ranch they say yeah but they didn't normally go on the trail now so that's enough not very off safety flour that your melts are better that you did on the fire in the very heart okay that's the cobbler again that does a bit good these are the big biscuits when they come out of the Dutch oven letter the tops flour sack pal in a dough rise okay let you make bread as opposed to rolls okay these apart and we can put them out into sunshine and they'll stay warm and wonderful till time telework yeah tobu nah better signal open open that up right quick see how driving oh boy well dry yeah that's good is that your favorite thing to do yeah not exact there's my little brown something about ready well your honor Oh I would start taking them out now tell me about the chicken-fried steaks now what kind of meat is that exactly well we take say for instance we take round steak yep we cut it four to six out pieces with tenderize it a couple of times we dip it in flour and then butter that far better and then we cry and hope you like it try to fry it at about 350 360 and how many steaks do you usually do for a competition forty to seventy yeah right they'll try to let the states up wagons over trip there yeah yeah one about one-forty one-thirty to be alright what do you think I'll settle for that that'll be alright ya need a little more pepper how many times you have to normally tend to your fire well you have to change it depending on what you're cooking so if you want a slow even heat and get it started leaving but if like right now I need to turn my burner up so I'm trying to get more firing right because for braving the milks gonna be cool and it needs to stay really good talk okay well little fingers are licking up there so maybe I'm typing and we're gonna do the gravy and I have about cup and a half of shortening melted and I'm gonna put about a cup and a half of flour in that okay that's a Malecha in the end get it good and thing and then put your milk in it and stir it around and then season it with salt right you can buy gravy mixes and they're good but they're just as much trouble to me because I've made a lot of gravy in my life but no house I just do it well there's nothing better than homemade gravy I think putting the mashed potatoes in a pan with some water okay and it'll stay they'll stay warm and moist that way and and that's usually the very last thing I'm doing the stirring gravy when you get everything else out just measure yeah check it from being you know this thing is amazing then you finally figure it out and it's like there's buddy where you give this one a 9 or a 10 and we don't find Emily yeah that's it yeah that's good

Channel: ChuckWagonCooking

Views: 139,053

Keywords: Chuck Wagon, Amarillo Texas, ACWA

Id: Tk4qLoJprOs

Length: 11min 31sec (691 seconds)

Published: Sun Mar 11 2012