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Old West Chuck Wagon Potluck Dinner

  • Jan 19, 2013 · 8:00 PM
  • MIMA

RSVPS Open Jan 5th at 12PM

For this event we will have our dinner the cowboy way. Let's create a pot luck dinner inspired by chuck wagons  of the old west.

For those of you who have clicked on this event wondering what chuck wagon food is... this cuisine consisted of sourdough as  a staple ingredient, for which cooks guarded their dough keg. Other typical foods  on the trail were meat, hot bread, dried fruit and coffee for breakfast.  The noon and dinner meal included roast beef, boiled potatoes, beans, brown gravy, light bread or biscuits, and coffee.

Dessert included stewed dried fruit, spiced cake made without eggs or butter, dried fruit pies, or spotted pup [rice and raisins].  Northern cowboys were more likely to get beef with their meals.  Some outfits in the Southwest made do with salt pork, beans and sourdough.

Here are two links to help you  get started, but I encourage you all to search the internet to see what other interesting chuck wagon recipes you can find.

To Participate in this event you should be willing to bring at least one chuck wagon inspired dish. As always wine and cocktails are optional. We will have some too!

Feel free to wear to wear something that shows your cowboy/ cowgirl spirit. (totally optional!)

Chuckwagon Etiquette

  • No one eats until Cookie calls

  • When Cookie calls, everyone comes a runnin'

  • Hungry cowboys wait for no man. They fill their plates, fill their bellies, and then move on so stragglers can fill their plates

  • Cowboys eat first, talk later.

  • It's okay to eat with your fingers. The food is clean

  • If you're refilling the coffee cup and someone yells "Man at the pot." You're obliged to serve refills.

  • Don't take the last serving unless your sure you're the last man.

  • Food left on the plate is an insult to the cook.

  • No running or saddling a horse near the wagon. And when you ride off, always ride down wind from the wagon.

  • If you come across any decent firewood, bring it back to the wagon

  • Strangers are always welcome at the wagon.


The fine print:

Please pick out what you would like to cook and confirm that you can make this event on the night of January 19th. Let us know which dish you want to cook in your RSVP so we can avoid any repeats. Each cook may bring one non-cook to enjoy the meal!

Cancellations: Please be 100% committed to attending this event, and cancel 48 hours in  advance. There is limited space and each member puts in a lot of time, effort, and planning into each of these events. Late cancellations affect the group as a whole. If you cancel with less than 48 hours notice, or are a no show you could be removed from the group.

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  • Michelle

    Hi Guys I am so sorry for the back and fourth, there was a lot of miscommunication this morning between the host and us. The meetup is back to it's original location at the MIMA 450 W 42nd st. Please call me if you have any questions.

    January 19, 2013

  • Nelly R.

    I'll bring jalapeno corn bread and beef stew

    January 18, 2013

  • A former member
    A former member

    I'll experiment with some style of potatoes - southern fried, garlic mashed, etc.

    January 18, 2013

  • kate

    The butcher ran out of venison. He offered me python at half price, but I said no thank you -- anyone want me to go back? So, no venison pot pie.

    January 17, 2013

  • ariel

    I think I'll bring one of the bean salad recipes I saw in the link.

    January 16, 2013

  • Jennifer

    I'm going to attempt to make drunken pinto beans from the website and bring some margarita mix for margaritas to accompany the dish.

    January 14, 2013

  • kate

    I'm swapping for venison pot pie so if anyone wants it, venison parm over pasta is up for grabs. Sorry for the multiple posts and my indecision.

    January 14, 2013

  • kate

    Should anyone else find they need unusual proteins, I am placing an order at Paisano's Meat Market and I would be happy to add on for others. I would also suggest S. Ottomanelli Prime meats (locations in The Village, Queens, and through -- I source products from them a lot and they have it all.

    January 14, 2013

  • kate

    I'm going to make coffee marinated bison short ribs as well as venison parmesan.

    January 14, 2013

  • Michelle

    Decided the tom Collins is not really cowboy so will replace it with a cherry cobbler

    January 13, 2013

    • kate

      Are you doing a cherry cobbler style cocktail or an actual dessert? (I'm just asking as I was considering a cobbler with seasonal fruit.)

      January 13, 2013

    • Michelle

      the actual dessert

      January 14, 2013

  • Wendy

    I will be making scalloped corn and baking a vinegar pie.

    January 12, 2013

  • Michelle

    I also wanted to leave a note for you guys. If anyone decides to make some sour dough I noticed a flaw in the recipe on the chuck wagon sites. They tell you how to make the starter dough, but they are not clear on how long it should sit. Sour dough starter should sit for 2-4 days under a kitchen towel in a warm place. The longer it sits the more sour it becomes.

    January 6, 2013

  • Michelle

    I will make a batch of sourdough biscuits (if anyone else wants to have a go at the biscuits that's fine. Apparently you can't have enough when it comes to chuck wagon eatin!). I'm using my own recipe so feel free to try on on the chuck wagon site. I will also make the ox tail stew because I have never made or eaten ox tail and i'm curious. I will also make a pitcher of Tom Collins.

    January 6, 2013

12 went

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