Park plans trail driver cooking event

Staff members at Fort Griffin State Historical Site have scheduled an outdoor cooking event on Saturday, May 25, and it includes a chance for visitors to sample typical trail driver cuisine.

“Prior to the chuckwagon, cowboys relied upon mostly dried beef and biscuits stored in their saddle bags for food,” said program specialist Eric Abercrombie. “However, when the cattle drives began shortly after the Civil War, ranchers had to get longhorn beef from Texas to distance markets. It became necessary to bring along a mobile kitchen so the drovers were well fed, enabling them to put in long hours along the trail.”

The chuckwagon, complete with a pantry stowed on back, assorted cast iron cookware, and various utensils, became an absolute necessity, according to Abercrombie.

An exhibition showing how cooks prepared meals on the long cattle trails will be given on the lawn outside the fort’s museum next Saturday, May 25 from 10:00 a.m. until 2:00 p.m.

“Join us as we demonstrate trail driver cooking,” invited Abercrombie. “Samples will be provided, so come early if you want to fill your belly with food from the trail.”

Fort Griffin is open daily from 8:00 a.m. to 4:30 p.m.

Admission fees are $4 for adults, free for those five and under, and $3 for college students, those between six and 18 years of age, and anyone over 65. Special rates are available for families and adult tour groups.

For additional information call 325-762-3592.