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Not Your Mother’s Meatloaf

Not Your Mother’s Meatloaf I absolutely hated meatloaf growing up. Hated it. So when we decided to try this recipe the other day I was a little apprehensive. All I can say is “Wow.” This is not my mother’s meatloaf. *We substituted turkey for...

Cowboy Essentials: The Steak

Steak Selection USDA PRIME, dry-aged steaks are available through good butchers and through high-end grocery stores. USDA Choice, the grade just below USDA Prime, is available at most fine grocery stores and can give you a more than acceptable steak. Look for steak...

Cowboy Basics: The Cast Iron Skillet

After his horse and his six-shooter the cast iron skillet is the Cowboy’s best friend. Cast iron is an ideal heat conductor, providing even and consistent heat. Inexpensive and yet able to withstand a life on the range, it is the old-fashioned cowboy way to cook...

Cowboy Cooked Filet Mignon

The single most important thing to learn about beef: different cuts call for different preparations. You may have come to this page searching for preparation directions specifically for filet mignon. If you’ve got the time, I really recommend exploring further...

Taco John’s Potato Ole Seasoning Recipe

Taco John’s Potato Ole Seasoning Recipe I’ve been trying my best to concoct a recipe for the seasoning that Taco John’s uses on their infamous Potato Oles. After mucho, mucho practice, I come up with a Potato Ole Seasoning recipe that is a variation...

Cowboy Cooking: How to Sear a Ribeye Steak

I’m going to assume that you’ve picked yourself out a melt-in-your-mouth 1.5-2″ thick ribeye and that you’ve got the right equipment. Preparation A Cowboy thaws his steaks in the refrigerator between 34° and 40°F, not at room temperature. The...