Lore of the Chuck Wagon
By Sherril Steele-Carlin
The chuck wagon is as representative of the Old West as just about any other icon. You can't really have a cattle drive without a chuck wagon, and most western movies and TV shows included a crusty cook character, staunchly in command of his wagon.
The chuck wagon was more than just a rolling kitchen, it was where the cowboys ate, socialized, got medical attention, and threw their bedrolls. It was "home" while they roamed the range, looking after their four-legged charges. It was a warm place on a cold night, and usually the only speck of shade on a sweltering summer day. Cowhands ate on the open range from the back end of the chuck wagon. Their cooks were inevitably called "Cookie," and those experts knew how to make bread rise without yeast, whip up the flakiest biscuits, and fill up hungry men with beans and beef.
What's a Chuck Wagon Anyway?
A chuck wagon was usually just a regular wagon with a cover. They often looked a lot like the covered wagons they pioneers pulled over the plains on their way to Oregon and California and other points west. The chuck wagon's name actually came from the "chuck" box, attached to the back of the wagon. The actual "chuck" was like an oversized cabinet with shelves, drawers, and of course, cabinet doors to keep out the dust. The best part of the box was the cover, which was as wide as the wagon, and hinged at the bottom. It could be lowered, and was supported by a folding leg. When it was lowered, it was the cook's work table, his "kitchen counter." This is where the cook did all his meal preparation. Cooking was done over campfires, using Dutch ovens, iron skillets, and other pots and utensils.
The Cook's Job
The cook made two large meals a day -- breakfast and supper. He had to prepare a huge amount of food in order to satisfy a crew of hungry cowboys! He also had to pack up all the utensils and food after breakfast, load the wagon, and drive to the next campsite, usually about 15 or so miles away. Then he had to unpack, prepare another meal, and then prepare for breakfast the next morning. Cooks usually worked long hours, but their work was rewarded, they usually got double the pay of a paltry trail hand.
