So there’s a great debate out on chili… beans or no beans? Continue reading Cowboy Chili
I don’t get a chance to wet a hook much anymore but there’s one thing that I always remember from growing up is going to the pond and catching some catfish. Folks from all over the neighborhood would come to the house for a big ol’ fish fry. Cornmeal is a staple in most of the fried fish recipes that I know of, but we’re taking it a step further to create a great crispy crust for those little fish fellers. Continue reading Crispy Fried Catfish
You know me – I love to build a fire, but sometimes it’s more convenient to use a gas grill. And for some of you, you may only have a gas grill. So, I’m going to give you a trick on how to get more flavor out of that gas grill.
It’s summer time and that means gathering together outside around the grill and feasting on some great food. What’s a more classic summer grilling dish than a good ol’ fashioned burger? For those of you who may be a little intimidated by grilling a burger- have no fear ’cause I’ve put together some of my favorite easy tips for grilling up a juicy burger. And after you study up you can get the fire ready and put your skills to the grill with our Green Chile Cheeseburger recipe.
Get outside and share some good food and stories from the grill…
I don’t get to fish near as much as I used to, and the only tuna I ever caught came out of the can. But I’m hear to tell you – you ain’t got go deep sea fishing to land this Tuna. Get that cast iron skillet and let’s get to searing.
From my experience, what makes tuna great is also the sauce paired with it. We came up with a blackberry jalepeno glaze that will really bring out the great flavor of the fish with a little sweet kick and no fishing pole required!
Watch the Video…
Seared Ahi Tuna with Blackberry Jalapeno Sauce
- 3 tablespoons blackberry jam
- 1 tablespoons minced pickled jalapeno
- 2 teaspoons Dijon mustard
- ½ teaspoon lime juice
- 2 tablespoons butter
- 2 4 oz ahi tuna steaks thawed if frozen
- coarse black pepper
- sea salt
Add the blackberry jam, jalapenos, dijon and lime juice to a blender or processor and blend until smooth. Set aside.
Heat a cast iron skillet over high heat for about 2 minutes.
Meanwhile generously rub the salt and pepper on both sides of the tuna steaks and along the sides.
Melt the butter in the skillet. Add the steaks to the skillet and sear for 1 minute and 30 seconds. Flip and sear an additional 1 minute 30 seconds.
Remove from the skillet and let rest a couple minutes. Drizzle with the sauce and serve.
You don’t have to have one of them fancy smokers to get that smoked flavor you want out of those ribs. Just grab that Dutch oven and lets get to simmering. Simmering these little fellers in chicken broth will keep them really tender. Then we’ll finish them on the grill for that little color and flavor until they fall off the bone.
Watch the Video…
- 1 side Baby Back Ribs
- Lime Juice
- Meat tenderizer
- Red River Ranch Original Seasoning or your blend
Remove the membrane from the bone-side of the ribs.
Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.
Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.
Recipe Notes1 side of ribs feeds about 3-4 people.
It’s a pretty exciting day here at the chuck wagon. Now many of you may have seen my chicken fried steak videos, but this is one of my favorite fried foods ever. Don’t go to the fair to get this great dish- Deep Fried Strip Steak!
Watch the Video…
Deep Fried Strip Steak
- 12 oz strip steak
- lime juice
- salt and black pepper
- 1 ½ cups flour
- 1 heaping tablespoon Red River Ranch Original Seasoning (available kentrollins.com) or favorite blend
- 1 teaspoon garlic salt
- Miracle Dip (http://www.decoty.com) 1 cup milk or buttermilk and 1 egg
- in Fry oil (we prefer creamy liquid shortening found bulk at Sam’s or Costco
Rub the lime juice onto both sides of the strip steak. Lightly salt and pepper both sides of the steak and rub in. Wrap in plastic and place in the icebox for about 4 hours.
Remove the steak from the icebox and let warm for about 30 minutes.
In a bowl mix together the flour and seasonings. Set aside.
Prepare the Miracle Dip according the package or whisk together the milk and egg.
Dip the meat in the wet mix and then into the flour mixture to generously coat. Repeat.
Heat the oil in a Dutch oven to 350 degrees F.
Place the steak in the oil and fry on both sides until a rich golden brown. Let the steak rest a couple minutes before serving.
During cold days on the chuck wagon I’ve got to think of a stick-to-your-bones meal that will not only satisfy but keep those fellers warm. When those cowboys come in from a long ride and the wind howling at their necks it sure is important to make them feel like they’re coming home. I get ol’ Bertha a roaring with a good fire, put up all the walls on the fly and it can feel a little more like home in those cold conditions.
Hopefully this will warm your stomach and your soul.
Watch the Video…
- 8 regular red potatoes chunked
- 2 ½ cups sliced carrots
- 1 large yellow onion sliced
- 1 large jalapeno chopped
- 3 14.5-ounce cans stewed tomatoes
- 1 15-ounce can tomato sauce
- 1 10-ounce can Rotel
- 3 4-ounce cans chopped green chile
- 2 tablespoons minced garlic
- Canola oil
- 3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
- 3 quarts water or beef broth
- Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.
Recipe NotesThis makes enough to feed a crew- or freeze and save for later.