Cowboy Coffee (LGR Style)
1. Begin with a large enameled coffee pot.
2. Fill to just below the spout with cold water.
3. Set over a good fire & bring the water to nearly boiling.
4. Pour in a good couple handfuls of coarse ground coffee & return to the fire.
5. Watch the pot so that it doesn't boil over. If needed, move off fire every so often.
6. After the length of time you think is right, test your coffee. If it's too weak, wait a bit longer.
Some people pour cold water down the spout to "settle" the grounds. We don't.
7. Enjoy!
Cowboy Coffee (Alamodoso Magazine style)
This coffee recipe isn't exactly difficult, and it's based on the bare minimum attitude that pioneers had to adopt.
There's a lot to learn from the old chuck wagon cooks, especially if you're into backpacking light and looking for an easy brewing method rather than a cup of really great coffee. You aren't going to drag a percolator into the backwoods, so here's how to do it without a coffee maker.
Ingredients:
8 cups of cold water to boil
1/2 cup of cold water after boil
1/2 cup of coffee grounds
1 egg shell
Salt/Sugar optional
1. Fill a dutch oven, saucer, or otherwise cowboy coffee pot with the 8 cups of cold water, and add the coffee grounds. Place on the stove, portable heat source, or open campfire and bring it to a slow boil.
2. As the water begins to boil, drop the eggshell into the pot. Old timers say this helps to draw the grounds, which can help you avoid getting them in your cup.
3. Once water is boiling remove from heat immediately.
4. Allow for the boiling water to settle and cool, then add 1/2 cup of cold water. This helps to send the suspended grounds to the bottom of the pot.
5. Ladle into a coffee cup and enjoy!
issuu.com/alamodosomagazine
Gravy (White)
1. Begin with bacon grease (from preparing 1/2 lb. of bacon) - some chuckwagon cooks begin with oil.
2. Melt in a large skillet over a medium-medium-high heat.
3. Stir in a good handful of flour to make a roux.
4. When the flour has been absorbed and turns a golden brown, stir in milk.
5. Continue stirring until milk is absorbed and gravy begins to thicken.
6. Season with plenty of black pepper to taste.
7. Continue stirring and add milk, sausage, etc. as needed.
Serve over chicken-fried steak, potatoes, etc.
1. Begin with a large enameled coffee pot.
2. Fill to just below the spout with cold water.
3. Set over a good fire & bring the water to nearly boiling.
4. Pour in a good couple handfuls of coarse ground coffee & return to the fire.
5. Watch the pot so that it doesn't boil over. If needed, move off fire every so often.
6. After the length of time you think is right, test your coffee. If it's too weak, wait a bit longer.
Some people pour cold water down the spout to "settle" the grounds. We don't.
7. Enjoy!
Cowboy Coffee (Alamodoso Magazine style)
This coffee recipe isn't exactly difficult, and it's based on the bare minimum attitude that pioneers had to adopt.
There's a lot to learn from the old chuck wagon cooks, especially if you're into backpacking light and looking for an easy brewing method rather than a cup of really great coffee. You aren't going to drag a percolator into the backwoods, so here's how to do it without a coffee maker.
Ingredients:
8 cups of cold water to boil
1/2 cup of cold water after boil
1/2 cup of coffee grounds
1 egg shell
Salt/Sugar optional
1. Fill a dutch oven, saucer, or otherwise cowboy coffee pot with the 8 cups of cold water, and add the coffee grounds. Place on the stove, portable heat source, or open campfire and bring it to a slow boil.
2. As the water begins to boil, drop the eggshell into the pot. Old timers say this helps to draw the grounds, which can help you avoid getting them in your cup.
3. Once water is boiling remove from heat immediately.
4. Allow for the boiling water to settle and cool, then add 1/2 cup of cold water. This helps to send the suspended grounds to the bottom of the pot.
5. Ladle into a coffee cup and enjoy!
issuu.com/alamodosomagazine
Gravy (White)
1. Begin with bacon grease (from preparing 1/2 lb. of bacon) - some chuckwagon cooks begin with oil.
2. Melt in a large skillet over a medium-medium-high heat.
3. Stir in a good handful of flour to make a roux.
4. When the flour has been absorbed and turns a golden brown, stir in milk.
5. Continue stirring until milk is absorbed and gravy begins to thicken.
6. Season with plenty of black pepper to taste.
7. Continue stirring and add milk, sausage, etc. as needed.
Serve over chicken-fried steak, potatoes, etc.
