My new guilty pleasure: Cowboy Kent Rollins, Chuck Wagon Cook
We made the 'from scratch' refritos and chiles rellenos.
MUY BUENO!
<iframe width="640" height="360" src="
= new reply since forum marked as read
We had a great Chuck Wagon cook on our Vermilion Cliffs Wilderness trip last year. He was our guide, too. And at night, the fenders of the Chuck Wagon trailer served as a bar, with whiskey and box wine. Beer was in the coolers.
Cookie rustled up some serious grub, breakfast and dinner. Sammiches for lunch.
Hot, high desert by day. Cold, clear nights with a roaring campfire. I told tales of Vietnam and the airline. A good time was had by all.
And the only married couple in the group got the Chuck Wagon penthouse.
Sounds like heaven. Especially with a great cook along, instead of me. We spent many wonderful nights camping in the desert long ago with friends, arguing over the milky way versus a campfire, but I'd choose this these days.
Trof, nostalgia and loyalty to my lost friend Maria, who as oldest daughter of 10 children started cooking for her picker family as soon as she was old enough to stand on a stool at the stove, binds me to her cheese-stuffed recipe (she had the patience to show me how when she knew my idea of cooking was 1970s hamburger skillet dishes. 
) But Kent Rollins' recipe looks really good also.
