The mythologizing of the West began with minstrel shows and popular music in the 1840s. During the same period, P. T. Barnum presented Indian chiefs, dances, and other Wild West exhibits in his museums. However, large scale awareness really took off when the dime novel appeared in 1859, the first being Malaeska, the Indian Wife of the White Hunter. By simplifying reality and grossly exaggerating the truth, the novels captured the public's attention with sensational tales of violence and heroism, and fixed in the public's mind stereotypical images of heroes and villains - courageous cowboys and savage Indians, virtuous lawmen and ruthless outlaws, brave settlers and predatory cattlemen. Millions of copies and thousands of titles were sold. The novels relied on a series of predictable literary formulas appealing to mass tastes and were often written in as little as a few days. The most successful of all dime novels was Edward S. Ellis' Seth Jones (1860). Ned Buntline's stories glamorized Buffalo Bill Cody and Edward L. Wheeler created "Deadwood Dick", "Hurricane Nell", and "Calamity Jane".
Buffalo Bill Cody grabbed the opportunity to hop on his own bandwagon and to promote his own legend as well as other Western stereotypes. He presented the first "Wild West Show" in 1883, creating a caricature of the Old West with skits and demonstrations by Indians and cowboys hired for the occasion. He offered feats of roping, marksmanship, and riding, including those of sure-shooting Annie Oakley. Cody took his show to Europe and was wildly received, further spreading the myth of the West to nations abroad.
Toward the close of the century, magazines like Harper's Weekly featured illustrations by artists Frederic Remington, Charles M. Russell, and others, and married them to action-filled stories by writers like Owen Wister, together conveying vivid images of the Old West to the public. Remington lamented the passing of an era he helped to chronicle when he wrote, "I knew the wild riders and the vacant land were about to vanish forever...I saw the living, breathing end of three American centuries of smoke and dust and sweat."
The discovery, exploration, settlement, exploitation, and conflicts of the "American Old West" form a unique tapestry of events, which has been celebrated by Americans and foreigners alike - in art, music, dance, novels, magazines, short stories, poetry, theater, movies, radio, television, song, and oral tradition—continuing to today.
Tuesday, October 13, 2009
Monday, October 12, 2009
Cowboy Artists of America
The Cowboy Artists of America (often referred to as the CA, or sometimes the CAA) was founded in 1965 by four prominent western artists, Joe Beeler, Charlie Dye, John Hampton and George Phippen. Since its inception, the exclusive organization of artists has always been dedicated to portraying the lifestyles of the cowboy and the American West, both as it was and as it endures.
Former presidents of the CAA, in addition to the founding members, include:
Tom Ryan
Gordon Snidow
William Moyers
U. Grant Speed
James Boren
Fred Fellows
James Reynolds
Harvey W. Johnson
Bill Owen
Howard Terpning
Gary Carter
Gary Niblett
The artists' works, highly sought after by western collectors, often fetch high prices. As an example, Terpning's Cooling off the Hard Way sold for $305,000 at the 2003 Santa Fe Art Auction.
Former presidents of the CAA, in addition to the founding members, include:
Tom Ryan
Gordon Snidow
William Moyers
U. Grant Speed
James Boren
Fred Fellows
James Reynolds
Harvey W. Johnson
Bill Owen
Howard Terpning
Gary Carter
Gary Niblett
The artists' works, highly sought after by western collectors, often fetch high prices. As an example, Terpning's Cooling off the Hard Way sold for $305,000 at the 2003 Santa Fe Art Auction.
Sunday, October 11, 2009
Cowboy Beef Brisket
Makes 10 servings
Prep Time: 10 min.
Grilling Time: 6 hrs.
Ingredients:
6-8 - pounds boneless beef brisket
3/4 - cup onion, finely chopped
2 - teaspoon paprika
1/2 - teaspoon freshly ground black pepper
1/2 - cup water
2 - cups prepared steak sauce
BarBQ Sauce
1/2 - cup onion, finely chopped
2 - Tablespoon butter
1 - cup catsup
1 - Tablespoon brown sugar
1/4 - teaspoon crushed red pepper
Directions:
Preheat grill to low heat. Trim fat from brisket to 1/4-inch.
1) In a small bowl, you want to combine 3/4-cup onion, paprika and black pepper.
2) Rub mixture evenly over surface of brisket. Place brisket, fat side up, in large disposable pan.
3) Add 1/2-cup water. Cover pan tightly with aluminum foil.
4) Place in center of grid over very low coals. (Single layer of coals with space in between each.) Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours.
5) With a baster, remove fat as it accumulates in pan. Add additional 1/2-cup water to pan, as needed.
6) Add briquettes as needed to keep coals at a very low temperature.
7) Remove foil from pan. Remove brisket and place on grid directly over very low coals.
8) Remove and reserve 1-cup of the pan drippings.
9) Mix remaining pan drippings with 1-cup of the prepared steak sauce.
10) Brush mixture over brisket.
11) Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
12) Meanwhile, cook 1/2-cup finely chopped onion in the butter until tender.
13) Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper.
14) Simmer 10 minutes. Serve with the brisket.
Alan’s Kitchen Tips:
If you prefer, you may cook the brisket in the oven for 5 hours and 275°F and then finish on the grill.
Prep Time: 10 min.
Grilling Time: 6 hrs.
Ingredients:
6-8 - pounds boneless beef brisket
3/4 - cup onion, finely chopped
2 - teaspoon paprika
1/2 - teaspoon freshly ground black pepper
1/2 - cup water
2 - cups prepared steak sauce
BarBQ Sauce
1/2 - cup onion, finely chopped
2 - Tablespoon butter
1 - cup catsup
1 - Tablespoon brown sugar
1/4 - teaspoon crushed red pepper
Directions:
Preheat grill to low heat. Trim fat from brisket to 1/4-inch.
1) In a small bowl, you want to combine 3/4-cup onion, paprika and black pepper.
2) Rub mixture evenly over surface of brisket. Place brisket, fat side up, in large disposable pan.
3) Add 1/2-cup water. Cover pan tightly with aluminum foil.
4) Place in center of grid over very low coals. (Single layer of coals with space in between each.) Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours.
5) With a baster, remove fat as it accumulates in pan. Add additional 1/2-cup water to pan, as needed.
6) Add briquettes as needed to keep coals at a very low temperature.
7) Remove foil from pan. Remove brisket and place on grid directly over very low coals.
8) Remove and reserve 1-cup of the pan drippings.
9) Mix remaining pan drippings with 1-cup of the prepared steak sauce.
10) Brush mixture over brisket.
11) Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
12) Meanwhile, cook 1/2-cup finely chopped onion in the butter until tender.
13) Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper.
14) Simmer 10 minutes. Serve with the brisket.
Alan’s Kitchen Tips:
If you prefer, you may cook the brisket in the oven for 5 hours and 275°F and then finish on the grill.
Saturday, October 10, 2009
Cowboy Hat
The cowboy hat is a high-crowned, wide-brimmed hat best known as the defining piece of attire for the North American cowboy. Today it is worn by many people, and is particularly associated with ranch workers in the western and southern United States, western Canada and northern Mexico, with country-western singers, and for participants in the North American rodeo circuit. It is recognized around the world as part of Old West cowboy lore. The shape of a cowboy hat's crown and brim are often modified by the wearer for fashion and to protect against weather.
It is an item of apparel that can be worn in any corner of the world, and receive immediate recognition as part of North American cowboy culture.
The first western model was the open crowned "Boss of the plains," and after that came the front creased Carlsbad, destined to become “the” cowboy style. The high crowned, wide brimmed, soft felt western hats that followed are intimately associated with the cowboy image.
Modern cowboy hats are made of fur-based felt, straw or, less often, leather. They are sold with a tall, rounded crown and a wide flat brim. They have a simple sweat band on the inside to stabilize the fit of the head, and usually a small decorative hat band on the outside of the crown. Hats are customized by creasing the crown and rolling the brim. Often a more decorative hatband is added. In some places, "stampede strings" or "wind strings" are also attached.
Hats can be manufactured in virtually any color, but are most often seen in shades of beige, brown and black. Beginning in the 1940s, pastel colors were introduced, seen often on hats worn by movie cowboys and rodeo riders. "Today's cowboy hat has remained basically unchanged in construction and design since the first one was created in 1865 by J.B. Stetson."
It is an item of apparel that can be worn in any corner of the world, and receive immediate recognition as part of North American cowboy culture.
The first western model was the open crowned "Boss of the plains," and after that came the front creased Carlsbad, destined to become “the” cowboy style. The high crowned, wide brimmed, soft felt western hats that followed are intimately associated with the cowboy image.
Modern cowboy hats are made of fur-based felt, straw or, less often, leather. They are sold with a tall, rounded crown and a wide flat brim. They have a simple sweat band on the inside to stabilize the fit of the head, and usually a small decorative hat band on the outside of the crown. Hats are customized by creasing the crown and rolling the brim. Often a more decorative hatband is added. In some places, "stampede strings" or "wind strings" are also attached.
Hats can be manufactured in virtually any color, but are most often seen in shades of beige, brown and black. Beginning in the 1940s, pastel colors were introduced, seen often on hats worn by movie cowboys and rodeo riders. "Today's cowboy hat has remained basically unchanged in construction and design since the first one was created in 1865 by J.B. Stetson."
Friday, October 9, 2009
The Myth of the Gunfight
Most gunfights are portrayed in films or books as having two men square off, waiting for one to make the first move. This was rarely the case. Often, a gunfight was spur-of-the-moment, with one drawing their pistol, and the other reacting. Often it would develop into a shootout where both men scampered for cover. Other times, one or both were drunk, and missed several normally easy shots.
Many times the shootout was little more than one taking advantage of the other looking away at an opportune moment. Regardless of popular folklore, the men who held a noteworthy reputation as a gunfighter were not anxious to match up against another gunman with the same reputation.
On the contrary, in cases where two men held a similar reputation, both reputable gunmen would avoid confrontation with one another whenever possible. They rarely took undue risks, and usually weighed out their options before confronting another well known gunman. This respect for one another is why most famous gunfights were rarely two or more well known gunmen matched up against one another, but rather one notable gunman against a lesser known opponent or opponents. Generally, two well known gunmen coming into contact with one another would result in either the two keeping one another at arms length, but being social, or avoiding one another all together.
In cases where one well known gunman was a lawman, and another was merely in town, the one that was visiting would avoid problems, therefore avoiding a confrontation with the known gunman who served as the lawman for the town, in effect avoiding a confrontation that neither wanted in the first place.
How famous gunfighters died is as varied as each man. Many well known gunfighters were so feared by the public because of their reputation, that when they were eventually killed, they died as a result of ambush, rather than going down in a blaze of glory. Others died secluded deaths at either an old age or from illness. While some died exactly how they had lived, killed in gunfights or altercations.
Gunfighters like King Fisher, Jesse James, John Wesley Hardin, Ben Thompson, Billy the Kid, and Bill Hickok all died as a result of an ambush, killed in such a manner by men who feared them due to their reputation. Gunmen like Kid Curry, Jim Courtright, Dallas Stoudenmire and Dave Rudabaugh were in fact killed in raging gun battles, much as often portrayed in films of the era, and usually against more than one opponent. Bill Longley and Tom Horn were executed. Famed gunman Clay Allison died in a wagon accident. However, gunmen like Wyatt Earp, Doc Holliday, Commodore Perry Owens, and Luke Short all died of natural causes, living out the remainder of their lives on reputation only, avoiding conflict in secluded retirement.
Many times the shootout was little more than one taking advantage of the other looking away at an opportune moment. Regardless of popular folklore, the men who held a noteworthy reputation as a gunfighter were not anxious to match up against another gunman with the same reputation.
On the contrary, in cases where two men held a similar reputation, both reputable gunmen would avoid confrontation with one another whenever possible. They rarely took undue risks, and usually weighed out their options before confronting another well known gunman. This respect for one another is why most famous gunfights were rarely two or more well known gunmen matched up against one another, but rather one notable gunman against a lesser known opponent or opponents. Generally, two well known gunmen coming into contact with one another would result in either the two keeping one another at arms length, but being social, or avoiding one another all together.
In cases where one well known gunman was a lawman, and another was merely in town, the one that was visiting would avoid problems, therefore avoiding a confrontation with the known gunman who served as the lawman for the town, in effect avoiding a confrontation that neither wanted in the first place.
How famous gunfighters died is as varied as each man. Many well known gunfighters were so feared by the public because of their reputation, that when they were eventually killed, they died as a result of ambush, rather than going down in a blaze of glory. Others died secluded deaths at either an old age or from illness. While some died exactly how they had lived, killed in gunfights or altercations.
Gunfighters like King Fisher, Jesse James, John Wesley Hardin, Ben Thompson, Billy the Kid, and Bill Hickok all died as a result of an ambush, killed in such a manner by men who feared them due to their reputation. Gunmen like Kid Curry, Jim Courtright, Dallas Stoudenmire and Dave Rudabaugh were in fact killed in raging gun battles, much as often portrayed in films of the era, and usually against more than one opponent. Bill Longley and Tom Horn were executed. Famed gunman Clay Allison died in a wagon accident. However, gunmen like Wyatt Earp, Doc Holliday, Commodore Perry Owens, and Luke Short all died of natural causes, living out the remainder of their lives on reputation only, avoiding conflict in secluded retirement.
Thursday, October 8, 2009
Cowboy Living - Introduction
A cowboy welcomed the call, “Come an’ Get It.” After working cattle for hours, he was hungry. With his ravenous appetite, he was prepared to chow down to the cookie’s grub. The cookie’s job was to prepare sizzling steaks, create a stew, cook the beans, build sourdough biscuits, and boil coffee so you could float a six-shooter in it. To the cowboy, the wagon was only one wagon, the chuck wagon. It meant home where he found food, a crackling fire, dry cloths, and his buddies. One of the leading wagon makers after the Civil War was Studebaker.
The lifeblood of the cowboy was coffee. It had to be black and strong. The story goes of coffee making, “ take one pound of coffee, wet it good with water, boil it over a fire for thirty minutes, pitch in a horseshoe, and if it sinks, put in some more coffee.” The standard coffee pot was three to five gallons, which handled ten to twelve cowboys. The coffee brand on the range was Arbuckle.
With the coffee, another important food item was the sourdough biscuits. It was ranch country standard. The starter kit was vital to the success of any cattle drive or round up. The cookie protected his sourdough starter with his life, if it ever came to that.
However, cowboys were meat eaters. The traditional steak was deep fried in the Dutch Oven with beef suet as the shortening. The SOB Stew is the cowboy’s own. The legend claims that the stew used everything but the cattle’s horns, hoofs, and hide.
To the cookie, he would not start without his large supply of dried beans. Many of these cooks preferred the pinto bean; however, others like the navy and red beans. Cowhands never tired of meat, but that was not true of beans. During the time on the range, the cowboy had dried raisins, prunes, and apples. They used them in their pies and puddings.
The cowboy’s vegetables came in cans. For the most part, they did not relish the canned corn, canned peas, or canned beans. However, the one exception was canned tomatoes. It seems they needed the acidity provided by the canned tomato.
The chuck wagon also carried a small amount of “canned cow.” Primarily, they only used canned milk for cooking. Another important item was salt pork. It also went by the name of “sow belly.” Because of the heat, they did not carry bacon in the wagon because it could quickly become rancid.
Molasses took up the cowboy’s sweet tooth. Out on the range, it was difficult to keep the ants out of the sugar, so the cookie used molasses as his sweetener. They often ended their meal by sopping up molasses with a biscuit.
In different sections of the West, there was difference in grub. No matter where they were at, the ranch served plenty of food. Remote locations tended to have a less variety, but what they did have, it had to be in quantity. If the rancher skimps on the meals, the cowhand was off to the next ranch looking for a job.
Our recipes are samples of cowboy and western cooking. The recipes range from coffee, bread, steaks, chicken, and desserts. The recipes are great prepared by the chuck wagon chef, but all can be easily prepared in your kitchen.
The lifeblood of the cowboy was coffee. It had to be black and strong. The story goes of coffee making, “ take one pound of coffee, wet it good with water, boil it over a fire for thirty minutes, pitch in a horseshoe, and if it sinks, put in some more coffee.” The standard coffee pot was three to five gallons, which handled ten to twelve cowboys. The coffee brand on the range was Arbuckle.
With the coffee, another important food item was the sourdough biscuits. It was ranch country standard. The starter kit was vital to the success of any cattle drive or round up. The cookie protected his sourdough starter with his life, if it ever came to that.
However, cowboys were meat eaters. The traditional steak was deep fried in the Dutch Oven with beef suet as the shortening. The SOB Stew is the cowboy’s own. The legend claims that the stew used everything but the cattle’s horns, hoofs, and hide.
To the cookie, he would not start without his large supply of dried beans. Many of these cooks preferred the pinto bean; however, others like the navy and red beans. Cowhands never tired of meat, but that was not true of beans. During the time on the range, the cowboy had dried raisins, prunes, and apples. They used them in their pies and puddings.
The cowboy’s vegetables came in cans. For the most part, they did not relish the canned corn, canned peas, or canned beans. However, the one exception was canned tomatoes. It seems they needed the acidity provided by the canned tomato.
The chuck wagon also carried a small amount of “canned cow.” Primarily, they only used canned milk for cooking. Another important item was salt pork. It also went by the name of “sow belly.” Because of the heat, they did not carry bacon in the wagon because it could quickly become rancid.
Molasses took up the cowboy’s sweet tooth. Out on the range, it was difficult to keep the ants out of the sugar, so the cookie used molasses as his sweetener. They often ended their meal by sopping up molasses with a biscuit.
In different sections of the West, there was difference in grub. No matter where they were at, the ranch served plenty of food. Remote locations tended to have a less variety, but what they did have, it had to be in quantity. If the rancher skimps on the meals, the cowhand was off to the next ranch looking for a job.
Our recipes are samples of cowboy and western cooking. The recipes range from coffee, bread, steaks, chicken, and desserts. The recipes are great prepared by the chuck wagon chef, but all can be easily prepared in your kitchen.
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