Cooking The Cowboy Way

By : | 0 Comments | On : May 29, 2013 | Category : Cookbooks and Reviews

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Grady Spears latest cookbook, Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens, is another one to add to your collection if you are a fan of barbecue and Southwester recipes.

Filled with wonderful tastes from ranches throughout the US and Canada, Cooking the Cowboy Way offers southwestern twists on many favorites.

Some of the tasty delights you will experience in this book include recipes for:

  • Eggs over Sourdough-Battered Chicken-Fried Steak
  • Green Chile Cream Gravy
  • Lamb Tenderloin with Green Olive Jam
  • Great Grandmother’s Hoecakes
  • Ranch Rubbed Prime Rib
  • Bob’s Famous Baby Back Ribs
  • Cheesy Corn Bake
  • Brazos Berry Cream Pie
  • Green and Citrus Salad with Lemon-Basil Vinaigrette
  • Gridiron Guacamole

Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy’s hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady’s journey across North America, but also the cowboy’s journey through history.

In this, Grady’s new cookbook, you’ll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you’ll hear stories about the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.

We have been given permission to reprint three recipes from this mouth watering cookbook for you to enjoy. Give them a try!


brined pork chops

Brown Sugar–Crusted Porterhouse Pork Chops with Apple Walnut Slaw


beef brisket

King Beef Oven Brisket


grouper

Blackened Grouper with Orange Remoulade

About the Authors:

Native Texan and cowboy-turned-chef Grady Spears has created cowboy menus for restaurants he co-owned in Fort Worth, Texas; Granbury, Texas; and Beverly Hills, California, as well as for the Bush family at the Texas Governor’s Mansion. This is Grady’s fifth cookbook. He owns Grady’s Restaurant in his hometown of Fort Worth, Texas.

Award-winning journalist and author June Naylor has covered food, dining, and travel for more than twenty years. She is a frequent contributor to a number of Texas newspapers and magazines, as well as to national periodicals and Web sites. With Grady, June wrote The Texas Cowboy Kitchen. A native Texan, she lives in Fort Worth, Texas.

If you like Grady Spears’ cooking and southwestern recipes, you may also want to add these to your cookbook collection:





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