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For information about the 2006 Cowboy Symposium
Cook-off chefs prepare food in the same way that trail chuckwagon cooks have done for years. |
The smell of steaks grilling filled the air and whetted the appetite. |
Coals are placed on kettles to keep the food warm. |
Each chuckwagon served 20-25 guests. |
Wayne Calk, chef and owner of the CX Calk Chuckwagon. |
Guests line up to enjoy a hearty meal. |