Interested in
getting your
own chuck
wagon, Kenny builds them...

__________

The chuck wagon was born and used most commonly used during the cattle drive era of 1865-1890. Generally owned by the rancher or cattle company, chuck wagons were staffed with a hired cook. Like the cowboys, the cooks came in all nationalities. In general, their pay was higher than that of the cowboys as keeping a good crew was easier when a good cook was on board.

The cook often relied on a helper, who was responsible for gathering wood or another fire source and harnessing the team.

On average, there were 10-15 hands to a chuck wagon. If there were more than that, a second wagon, referred to as a hoodlum wagon, often would
be taken along to carry the bed rolls and extra equipment.

The menu on the trail was generally very basic and consisted of pinto beans, salt pork, bread, dried fruit cobbler, coffee and some beef. If a wagon ran out of supplies, then beef became the only food choice.

The Rafter G cooks meals, very much like the cowboy ate. As much as possible is done over the open campfire.

Traveling with Kenny these days to most events is Donny May of Neosho, MO.

When the Rafter G chuck wagon is cooking for a large group, it brings
along a full crew. Some of the crew that may be found are:
Travis Day of Lathrop, MO; Randy Olson of Ute, Iowa; Bill and Tim
Gordon of Forest City, MO; Orvil and Judy Irvin of St. Charles, M; Maggie and Sarah Gordon of Oregon, MO, and Martin Gordon of Forest City, MO.

Call today to schedule your Rafter G chuck wagon event:
Kenny Gordon
(816)387-4036