Hardtack and Hot Water Cornbread | Survival Breads

hey in this week's episode we're going back down there in history a long way back we're gonna sail the seven seas but also riding down the trails and even goes to Civil War what are we talking about survival bread two different kinds hardtack in hot water cornbread come on let's get to survive [Music] hey thank y'all for stopping by the wagon for another episode of cowboy cooking my name is Kent Rollins and we're just glad to welcome you all do you like to bring family and food together share with the friends and the neighbors well that's what it's all about here so be sure if you are a brand-new viewer to here hit that subscribe button and add in your own bill cuz we don't want you to miss out on none of this today oh wait thank all of y'all for coming to give me some big hugs get in here 700,000 we have climbed over another plateau and it is all due to you good people and today we're talking about survival breads yup them breads that go way back into history long long ago they sailed on the sea they rode down the trail hardtack in hot water cornbread now if you missed last week's episode we did a deal a little history too on pan de Campo another survival bread we had our friend Arizona Ghost Rider lsanty come in there and tell you about some pan de Campo well folks you're in luck he's gonna share some more history on what hardtack today some of the soldiers used to even take them things they were so hard and busting with their rifle stock just so they could crumble them up bread at the British Royal Navy I like their ideal the best they gonna give everybody a ration of that hard Tech and a yellow and a beer every day so you could soak the biscuits in the beer everything was good so let's get us 2 cups of all-purpose flour and we're gonna use about 2 teaspoons of salt now we're going to go ahead and we're gonna mix some water now this will vary on the amount of flour that you might have to use but it's going to run about a cup and a half to 2 cups and then we're just going to pour that back in there one cup at a time to see how much more that we might need if you have a pair problem you know like fake her toupee wig problem something like that you make you up some of this stuff right here and you smear it on top of your head and then put that on there you have permanent hair so let's just get us a little sprinkle of flour in there and let's go to work in this because we're going to dry it out a little but I don't want it so dry that it crumbles and cracks everywhere we're at folks I'm going as my half is up a little so I'm gonna take this 1/2 leave it in there we'll go the old traditional route first be sure that you flower your board well and we're going to need it a minute because I want to dry it out just a tad more which ways the wind out of if y'all can guess you might win a prize which ways the wind out up Duke it's pliable but it is not so dry it's cracking in it ain't sticking to my hands no work so you need to roll this out I would per say 1/8 to 3/16 traditionally a lot of them when there's packaging these for the army or for the sailors or the Cowboys they might cut them with a biscuit cutter just an old can or they just slice them off square to where we could make these in regular cracker form then just come back and just cut you some maybe to two and a half inch squares coming down through there cut them again and can you follow me soon because I need a really important tool I need a docking tool what a docking tool so follow me and come on with me we're going right over here to the Willer tree and what we're getting a docking stick you need to put you some little holes in there for a little even cooking and it's going to give them a little faster cook time tack was a word that also meant also food what we're having it's grub something like that you want to grease you a cookie sheet or a Dutch oven and just lay them in there now you remember that other half ago that we had now me and Shan we made some that we sort of liked better Pat it down flat just a little we're going to add about 2 teaspoons of olive oil which is about that much now go ahead and let's just fold that over just a little just so we can get that old and corporated any a little coarse ground salt just a tad more because I like it to have a little more salty flavor and want some black pepper yeah now just go to rack mashing that or you can roll back across there to where all of it still stays in a place to where it's supposed to be now we have created something that's hard tack but also it's got a little more moisture so they're not going to break a tooth when you bite off them but they have a little more flavor now you can add garlic salt to this garlic powder whatever you think anything you want to add to it at this time but folks you can even make croutons out of these deals but since we outside today what am I gonna do I'm gonna cook them in this 14 Dutch oven so let's get after it so you see me set of tall trivia out there set our Dutch oven on there we loaded it up heavy now remember there's no rise in this they're not going to puff up like a biscuit so we're gonna cook these extra hot we are so heavy coals bottom heavy coals on top we may have to rotate a little one way or the other but make sure they're right at the outside edge of that Dutch oven I don't want them under right at the outside edge won't take long out here I don't think it'll take your 45 minutes to an hour like it does in the house so we'll check them here in about 15-20 minutes if we need to flip them over now if you didn't have this trivet and how you can do these pretty easy without just rake your coals a little way from them get out you're about like this set them down there but you're gonna have to rotate more often because you are pretty close to that hot spot to learn a little more about this hardtack let's go there and visit the arizona ghost brothers and old safety take her away my friend hey there Kent Shannon and the four legged food tasters santi here heart-attack dates back to the ancient civilizations the term tack is British slang for food and the hard part well we'll get to that in a second geh bent cookie factory located in Massachusetts was making a heart attack in the early 1800s also called sea biscuits it was mass-produced there for the Union Army during the Civil War both sides of the conflict would make a meal of it in interesting ways like making mush or pudding it gets hard when he gets older but doesn't spoil which makes it a well preserved food this is due to it having no moisture in it Vikon trains taking our pioneers out west had it on hand and it was definitely a portable food for those traveling on horseback in the same vein as a package of saltine crackers mmm ranchers soldiers miners and others would soak it in soups or coffee to make it palatable of course you could just eat it and give your mouth a workout essentially burning more calories than you're taking in I wouldn't recommend it these biscuits were also called molar breakers [Music] see we had plenty of coals there I just want them to get dried out good and get them a little browning and they sure done that I don't know if you can hear this when you get in there good folks I'm shocked you think I can see putting these in a soup crumble them up like that make they'd that man Shane come up with the salt the pepper a little bit of olive oil that we put in there folks I'd take them right there if and it was me and I'd crumble them up just like this right here and I'd be chunking them in my salad that I'm gonna have after a while because hmm they make too bad Shan you'll be wanting you some of these now folks you can roll these out to where they're not as thin as what we made them we'll leave them a little thicker get up there quarter inch and don't cook them quite so long and you'll have sort of a doughy sinner but you'll still get that really good Christmas top Christmas Christmas you'll end up with that same Christmas yet you get on the outside all the way around but you'll have more of a little doughy chewy taste in the middle well as I promise we're gonna get on with some more survival bring it hot water cornbread Oh still deep-rooted Southern tradition it is you can find it in a lot of restaurants down there today it is a delicacy now the Europeans come over to what we call this continent long many years ago and they were fascinated by the corn they found here and ground this up the natives were in the people the early settlers just grinding that corn coarse ground mixing it with a little hot water a little salt and some hog lard Cowboys used to call it corn Dodgers corn po hoecakes all we're gonna do to get this started is just two cups of yellow cornmeal now a lot of the southern people that I talked to say they really like this even better if it is a really coarse ground cornmeal so we're going to take about a teaspoon and half a salt which is about that much mix all this together really well to that all you got to have is some bowling water now it needs to be bowling because back then they would take a piece of old cold bacon grease or some big old spoonful of hog lard and just throw it in there the hot water was to melt that and incorporate it well out here I don't care when you broke it out of the ice chest or the box and you set it out here very long it don't congeal no more it is liquids and we're gonna have about a tablespoon full of this bacon grease two cups of boiling water oh that is hot as far as I'm going to hold that folks right there that's about as long as it's gonna go now mix this up you may have to add for consistency wise a little more cornmeal or a little more water but so we gonna add us a little more water and just a little more of that bacon grease and get to mixing this back up sort of like cream a weak chin but how long y'all been watching this channel you know we ain't just gonna just stick with hot water cornbread don't you we gonna jazz this up a little we gonna take it to another level what are we gonna do we're gonna add some crumbled up bacon in there look here folks what just jumped up it is a hatch green chili and a hash knife so get him chopped up here a little because we're gonna mix him in there that green chili had done been roasted we got our 12-inch filled skillet over here got us all up there about halfway now yeah I'm using a vegetable oil but I added my leftover bacon grease that I had left right there to it if you want to bring out some more flavor you want to try to run this 350 to 360 degrees now you can do this two ways once you spoon a little so that don't stick and it'll fall off there a little better take this and just spoon them over in there like that if you would like give them just a little mash but also the way that all of used to do is just wet your hands just a little just ball them up so it don't stick to you make them whatever shape you want don't get your finger in the hot grease I think this first one is you can see this the ages have beginning to crisp up on here he was the first participant that's what I'm after that good Chris penis right there now if you're trying to speed this process up a little and you want to use a little less oil in here wear it more of a shallow fry than what I've got here they'll cook a little faster and you'll get crispier quicker [Music] looky there how good dem Rascals look hmm I can smell that green chili from hatch country coming through now Oh cooker some of them old Cowboys when they used to make these a lot of times they would roll them or cylinder shape where they were longer they're not as apt to break if you be sticking them in your pocket taking them down the trail see 10 green chilly steel just a little of that moisture that's what we're after let's have us a bite I like them like that because I want to see a little that doughy taste in the middle I don't want to be just crumbly dry all the way through function me tell you what that would go really well with some of that collard green soup we made for New Year's date it would pair well with that makes me want to do what the corn shucking dance you need to pull them kernels off her feet them over in the grinder and you go to town you do folks just because there was hard times and these folks were having to get by with what they got doesn't mean that this ain't tasty this ain't good the cornbread hey it's still a delicacy served in a lot of restaurants down south and I promise you're gonna like it but that hard Tech whoo it's gonna surprise you I want to have a very special thank you to the Arizona Ghost Rider's over there be sure and check out their channel got a lot of short history deals on the Old West but as always we tip our hat and we take it plumb off to salute our veterans servicemen and women that have kept that old flag flying above camp means the world to is it does we want to thank each and every one of y'all for watching be sure to hit the subscribe like and share them videos because as mr. Roger said we need more good neighbors ring that dingdong Bell take some food over and let's meet up god bless you each and every one for taking time out of your day to watch our video and I'm gonna survive and see you down the survival bread trail right we're in filming the pilot poop that's a calling card welcoming front teeth so it's kind of hard but cornmeal was introduced way back in the Europeans come over to the American place over here and they a matter of fact back in 2010 listen Mary you better get my lunch back I'll be back

Channel: Cowboy Kent Rollins

Views: 531,015

Keywords: hard tack, hot water cornbread, cornbread, how to make cornbread, how to make hot water cornbread, corn dodgers, corn dodgers true grit, hardtack, hardtack biscuits, sea biscuit, ships bread, historical food, bread, dutch oven cooking, dutch oven bread, dutch oven bread camping, outdoor cooking, camping cooking, cowboy cooking, cowboy recipes, civil war food, cast iron cooking, cast iron bread recipe, survival food, prepper food, hard tmes recipe

Id: oi3Z65y7TVc

Length: 15min 48sec (948 seconds)

Published: Wed Oct 02 2019